Club Cuisinart Blog

How to Make a Proper Cup of Tea

Jean at Delightful Repast — Sun, 22 Jan 2012 15:56:00 -0500

Coffee drinkers have it made. There’s a place to get a good cup of coffee on nearly every corner. It is nearly impossible to get a proper cup of tea in the US without making it yourself. Most restaurants give you a tiny stainless steel pot of water that has been warmed, not boiled, on one of the burners of their coffee maker, along with a teabag of uncertain quality for you to dunk into the tepid water. The result is so insipid that people who have never had properly made tea think they don't like tea.

Though I enjoy many types of herbal infusions, they are not tea; they are tisanes. I sometimes enjoy a green tea or oolong or some of the specialty teas that have recently come to the fore. But when I say "a proper cup of tea," that means a good black tea, such as Darjeeling, Earl Grey or English breakfast--organic, if possible.

You will need a tea kettle and a ceramic teapot, both of a capacity to make the quantity you desire, and fresh tea leaves or high-quality teabags.

To make a proper pot of black tea, just before a kettle of freshly drawn water comes to the boil, warm the teapot with hot water, empty it, add one teaspoon of tea leaves (or one teabag) for each 8 ounces of water. Immediately pour in the freshly boiling water, let it stand for 5 minutes, stir, and then strain into cups. If you prefer to use a tea ball, be sure it is large enough to allow the tea leaves to unfurl. Serve with sugar or sugar cubes, thin slices (not wedges) of lemon and a small pitcher of milk (never cream).

Tips for Packaging Homemade Holiday Treats

Jennifer Perillo — Wed, 07 Dec 2011 14:49:00 -0500

You’ve got your list of cookies and cakes to bake, but how do you plan to pack them up for gift giving? First, it’s important to make a list, so you can determine what materials you need. Small jars work for single servings of loose items like granola, homemade pancake mix and hot cocoa mixes. Recycling well-washed coffee cans and oatmeal tins add a pretty touch, and are good for larger portions, as well as cookies too.

Gift tags are a chance to include a sweet sentiment for the holidays and New Year ahead, so think about the message you’d like to write. You can buy good quality card stock at a stationary store, print a few gift tags per sheet, then hole punch them to tie with a ribbon on each package. You can even get the kids involved, by having them cut brown kraft paper into festive holiday shapes and write a note or color a picture on the gift tag.

Here’s a checklist to make sure you’ve got all your holiday packing materials:

Parchment Paper— It’s not just for baking cookies. Parchment paper is great for wrapping small bundles of cookies or cakes—just tie with raffia ribbon or butcher’s twine.
Reduce, Reuse, And Recycle— Old coffee cans, oatmeal tins, jelly and mason jars save money and the planet.
Waxed Paper— Tuck a sheet between layered stacks of cookies in tins to prevent them from breaking.
Bubble Wrap— A must to cushion cakes and cookies if you’re shipping them.
Fragile Stickers— This may seem over the top, but if you’re shipping some homemade love, you want them to get there in one piece—taping a few fragile stickers to the box helps ensure just that!
Cellophane Wrap— Festive colors, like red, green and blue, for Hanukkah, go quick, so stock up on them early. Cellophane is great for wrapping trays and plates of cookies, and loaf-style cakes.
Cellphone Bags— Baking supply stores sell these in bulk, and a variety of sizes. Small ones serve dual purpose, as they hold a few cookies, and are also good for wrapping up mini loaf cakes.
Ribbon— Rolls of colored and holiday themed ribbon are nice, but old-fashioned twine adds a homey, country look too.
Twist Ties— Use them to close bags first, to make tying on ribbons and trim easier.

Coffeehouse Quality at Home

Jennifer Perillo — Sat, 26 Nov 2011 14:26:00 -0500

I generally drink my coffee black. Once the kids are tucked in, though, I sometimes like to satisfy my sweet tooth with my cup of joe. Since running to Starbucks isn’t an option at nighttime, I steam some milk and create my own coffee drinks at home. One of my favorites is a mocha, and the “recipe” is just three ingredients—decaf espresso, steamed milk and a teaspoon or two of chocolate ganache. For a spicy treat, add a dash of chili powder. I’ll get you started with this easy recipe for homemade chocolate ganache. I think you’ll agree it’s the perfect sweet escape after a long day.

Chocolate Ganache
makes about 2 cups

1 cup heavy cream
2/3 cup sugar
6 ounces finely chopped bittersweet chocolate

Add cream and sugar to a small pot. Bring to a simmer, but do not let it come to a boil. Cook for 1 to 2 minutes, until sugar has dissolved. Add chocolate to a deep heat-proof bowl. Pour hot cream mixture over chocolate and stir with a rubber spatula until combined and chocolate is melted. Transfer to a glass or BPA-free plastic container and let cool slightly before covering and storing in refrigerator. Will last for up to one month, refrigerated.

Countdown to Thanksgiving

Jennifer Perillo — Wed, 23 Nov 2011 11:31:00 -0500

The annual cooking marathon, otherwise known as Thanksgiving, started weeks ago for some homecooks. Others are bustling about jotting down lists of last-minute ingredients. With only two days left, you may be wondering if you bit off more than you can chew. No worries, though—we’ve got a few tips to help make your holiday hosting easier.

Lumpy Gravy— perhaps considered the worst offense by Aunt Edith, but she doesn’t need to know about it. If you do indeed have a few lumps, just pour the gravy through a strainer, and you’re secret will be safe with us.
Forget the flowers— Use ingredients you plan to serve at the meal to create “living” centerpieces. Take a few of your nicest serving bowls and fill them with clementines, roasted nuts, pomegranates.
Make a Tent— for the turkey, not the kids. Cover the turkey loosely with foil once you remove it from the oven to help keep the meat moist. Depending on the size, it will need anywhere from 20 to 40 minutes to rest before carving.
Oven strategy— The turkey will take up most of your oven space for a significant period of time, so plan what other dishes need their fair share of heat. Stuffings can usually go in while the turkey rests, as can potato side dishes. Biscuits and rolls should be baked right before serving.
Easy Appetizers— set out platters of cubed cheese—like cheddar, fresh mozzarella, smoked gouda, some olives and dried salami or sausages with a crusty load of bread to keep guests at bay while you finish putting the final touches on the main meal.

And remember the most important ingredients are the ones sitting at your table—the loved ones sharing in the meal you’ve prepared.

Butternut Squash Three-Ways

Jennifer Perillo — Mon, 14 Nov 2011 13:26:00 -0500

I love the cool, crisp days in New York City this time of year. While I miss berries, zucchini and sun-ripened tomatoes, it’s nice to say hello again to fall’s hearty bounty. Pumpkins, acorn squash, butternut squash—they’re all overflowing at the farmer’s market right now.

Butternut squash, one of my favorites, is sure to grace many Thanksgiving tables next week. With the right preparation, it can go from the littlest one’s first Thanksgiving plate to the appetizer course, and even a side dish. The trick is roasting it first. Roasting intensifies the flavor in a way that boiling it in water can’t—from there you’ve got a blank canvas, perfect as homemade baby food, or to create a simple side dish—just mash it and season with butter, salt and pepper. My favorite way to enjoy it is in this easy-to-make soup, a perfect prelude to the main course.

Velvety Butternut Squash Soup
Serves 4

This soup is so remarkably smooth, you’ll be tempted to call it creamy butternut squash soup—except there’s not a spot of cream. Start by roasting the squash in a 400ºF oven, until it’s nice and tender, about 30 minutes (split lengthwise and scoop out the seeds first.)

1 tablespoon butter
1 tablespoon extra virgin olive oil
2 leeks, white parts only, thinly sliced
1 small butternut squash, roasted, flesh scooped out
2 cups vegetable stock
Sea salt and freshly ground black pepper, to taste

Garnish ideas:
Toasted almonds
Pomegranate seeds
Fresh chopped herbs, like sage or cilantro
Toasted coconut

Heat butter and oil in a 2-quart pot over medium heat. Add leeks and saute until softened and fragrant. Add roasted butternut squash and stock. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Pour contents of pot into the glass bowl of your Cuisinart blender and puree until smooth, about 2 minutes, then season with salt and pepper. Divide among four bowl and garnish with suggested toppings, if desired.

Butternut Squash Three-Ways

Jennifer Perillo — Thu, 03 Nov 2011 14:17:00 -0400

Velvety Butternut Squash Soup
Serves 4

Garnish ideas:
Toasted almonds
Pomegranate seeds
Fresh chopped herbs, like sage or cilantro
Toasted coconut

Homemade Spiced Popcorn

Jennifer Perillo — Mon, 17 Oct 2011 12:56:00 -0400

Once the kids were tucked in, and finally asleep, my husband and I used to love curling up on the couch with a movie or to catch up on whatever shows we had recorded. A few months back I went through a phase of making seasoned popcorns for our late-night snack. I’m partial to Parmesan & black pepper, or straight-up movie-theater style with some melted butter, but Mikey was a salty-spicy guy. Add the crunch factor of homemade popcorn, and it was an easy, homemade treat to satisfy his snack tooth.

The best part about making your own popcorn is it’s a blank canvas, so you can control the flavors. Olive oil adds a nice pungent taste, but for a more neutral taste, try grapeseed oil. Fine sea salt clings to the kernels, almost melting onto them, but larger flakes, like Maldon salt, add a nice crunch. Want to add a cheesy twist? Grate some of your favorite hard cheese—like Parmesan or a Grana Padano, and sprinkle them on the same as you would powdered spices.

Spiced Popcorn
Serves 4

This popcorn reminds me of the seasonings I use in my homemade taco mix, without the “heat”. If you want to give it a kick, try adding some chili powder to the mix too.

1 tablespoon olive oil
1/2 cup popcorn kernels
1/4 teaspoon cumin powder
1/4 teaspoon coriander powder
1/2 teaspoon fine sea salt
Freshly ground black pepper, to taste

Pour the oil in a 6-quart pot. Add three kernels of popcorn, cover with a tight-fitting lid and turn heat to high. Cook until you hear all the kernels of corn pop. Carefully remove the lid, pour in the remaining kernels and cover again. Using a potholder to hold the lid in place, shake the pot over the flame until all the kernels have popped, about 2 minutes.
Remove the pot from the heat. Carefully take off the lid and sprinkle the popcorn with the spices, salt and pepper. Cover again, holding the lid securely in place, and shake to coat the kernels with the seasonings. Serve hot.

An End of Summer Feast

Marisa McClellan — Fri, 02 Sep 2011 17:45:00 -0400

Summer is rapidly drawing to a close and all across the country, and people are starting to shift back into fall mode. However, there’s still a little time left before you pack up the citronella candles to squeeze in one more celebration.

The secret to end-of-season party planning is keeping it easy. No need for complicated cocktails or loads of decorations. It really helps that there’s so much amazing food in season right now. Here are some ideas to celebrate the labor of summer’s fruits (and vegetables).

Call it a potluck. Don’t make yourself crazy trying to cater the entire thing.
Your house doesn’t have to be picture perfect. This is about friends, family and enjoying the last moments summer. Folding laundry can wait for another day.
Buy watermelon, corn on the cob and tomatoes. They are at their best right now and need nothing to be delicious. If you want to get “fancy” you can stir up the toasted corn and tomato salad below.
Don’t fuss over the drinks. For the kids, float peach slices in jugs of water for virtuous fruit “punch.” For the grown-ups, buy some inexpensive lager and a carton of lemonade for an instant shandy.

Now all you have to do is fire up the grill, keep the bug spray close and finish up the summer in style.

Toasted Corn and Tomato Salad
Serves 4 to 6

1 tablespoon butter
3 cups fresh corn kernels (approximately 6 ears of corn)
3 cups roughly chopped tomatoes (1 large or 2 small tomatoes)
1/4 cup basil leaves, torn
1 tablespoon olive oil
1 teaspoon balsamic vinegar
Salt and pepper to taste

Place a large skillet over high heat and add butter. As soon it has melted and is sizzling around the edges, add the corn. Cook for 4-5 minutes, stirring frequently, until the corn begins to caramelize and jump around the pan.
In a large bowl, combine the toasted corn, chopped tomatoes and torn basil. Top with olive oil, balsamic vinegar, salt and pepper. Stir to combine, taste and adjust seasonings as desired. Can be served warm or at room temperature.

Cool Summer Sippin'

Jennifer Perillo — Sat, 02 Jul 2011 12:10:00 -0400

An icy cold beer is pretty perfect with a hot off the grill burger. On sunny summer days though, I’ve found a cooling refresher that doesn’t leave me feeling sleepy as the day progresses is sometimes a better pairing. We always seem to have watermelon in the fridge this time of year since it’s the kids’ favorite fruit. This July 4th, and the rest of the summer in fact, I plan to turn it into some fun mocktails the whole family can enjoy.

Getting started is easy—all you need is a blender or food processor. Cut the watermelon up into small chunks and give it a whirl to create a homemade watermelon puree. If you want a smoother juice, pour it through a sieve to strain out any of the fine bits. Pulp vs. pulp-free juice causes many a debate in my household. Once pureed, the watermelon juice will stay fresh for up to two days, stored in a covered container. I use old milk bottles from the farmers’ market, which make for pretty serving pitchers too.

On its own, the juice is sweet and refreshing over ice. This is one drink you can easily put your own spin on, though. Add a splash of seltzer for fizz, or squeeze in some lime juice to keep margarita cravings at bay. The kids love it mixed with fresh-squeezed lemon juice for a homemade version of pink lemonade. If you find you’ve made more than you can drink in two days, just freeze it in ice cube trays. One cube is enough to jazz up a plain ol’ glass of water to help you meet that daily requirement!

Hot Off the Grill

Jennifer Perillo — Fri, 27 May 2011 12:13:00 -0400

This weekend signals the unofficial start to grilling season, so kick it off on a spicy note and add some zing to your usual burger line-up. A few months ago I took the plunge and tried a new ingredient, and since then harissa paste has become my new secret cooking weapon. A little bit adds lots of flavor, so start off small if this your first time cooking with it.

Harissa is a Tunisian hot chili paste made with a combination of chilies, garlic, coriander and caraway. In North Africa it’s used mainly in meat or fish and vegetable stews, and the recipe for it varies from family to family. Here in the west, we’ve adapted it to use in just about everything from soups, stews to sandwiches and fiery potato salads.

While it’s easy to make from-scratch —it comes together quickly in the food processor, I’ve found an excellent prepared one by DEA—you may have seen the brightly colored yellow tube at your local market too. My favorite way to use it is simply slathering mushrooms with some paste and a bit of olive oil. A quick roast in a 400ºF oven transforms them into a tender, spice-flecked taco filling. I plan to use this trick on portabellas for an inspired grilled vegetarian burger. You can also add a dollop to ground beef before shaping into patties. For a more subtle boost, just mix some into your regular ketchup. Once you start dabbling, you’ll find the possibilities are endless—and quite delicious too.

Happy Mother’s Day!

"" — Sat, 07 May 2011 07:47:00 -0400

Sundays are my slow day. The one morning out of seven when I get to sleep in, and recharge my batteries for the week ahead. Yes, I consider myself lucky I don’t have to wait for one fleeting day a year to enjoy this luxury.

This Sunday is a little different, though. I get to savor the moment longer, the whole day even. Once I wake, what would be my idea of the perfect Mother’s Day? Not washing a single dish ranks high on that list. This means taking a break from cooking for the day too, but going out for brunch isn’t necessarily what I’d consider a peaceful Sunday morning. Aimee, over at Simple Bites, posted a fantastic idea for Mother’s Day last year. She left a little “cheat sheet” of sorts for her husband and sons, to help make her day and their handling of it, less stressful.

This year, I think I’ll take a cue from her. Thankfully, my husband has perfected the French press set-up, so he’s ready to go in the coffee department. I’ll do my part and prep some scones, wrap and store them in the fridge so he can just bake them in the morning. The kids can help make fresh orange juice, thanks to the citrus juicer on our stand mixer. And the lilies of the valley in the yard are just about to bloom. With any luck, they’ll do their part, so I can wake to the scent of my favorite fresh-cut flowers too.

Here’s some more ideas from a few of our favorite mom food bloggers—they’re all easy enough for your husband and children to prep together to make your special day delicious!

Flex Your Mussels

Jennifer Perillo — Tue, 03 May 2011 15:01:00 -0400

After tasting my first bowl of mussels, prepared with a spicy, garlic-laced tomato sauce in my early 20s, I was instantly hooked. It became my go-to appetizer whenever we visited a small Italian restaurant nearby. As time went on, I discovered mussels aren’t just for appetizers or red sauce either. A classic French preparation with shallots, white wine and parsley paired with a crusty baguette makes for a filling and quite satisfying dinner.

Making them at home, though, has always felt a bit of a to-do. I remember years ago, hanging over the kitchen sink, scrubbing the shells to remove the barnacles, wondering why I didn’t just leave mussels on my restaurant radar. Preparing them at home just seemed too much a chore. Then kids came along and I figured they would roll their eyes, and push them aside anyway.

Luckily, my outlook has changed on this quick-cooking shellfish. There’s a reason Prince Edward Island mussels are featured on high-end restaurant menus. Their flavor tends to be sweeter and fresher tasting than that of wild mussels. They also arrive at fish markets relatively clean, almost free of the clingy barnacles that can be time consuming to clean.

The real moment of truth arrived when I served them for dinner one summer evening last year. As the pot came to the table, the kids peeked inside. Eyebrows raised a moment, but the sight of bread and butter offered reassurance when I said it was perfect for dipping into the broth. Now, instead of worrying about the kids liking mussels, I buy extra to make sure there’s enough to go around.

Garlic, Parsley & Cream Mussels
Serves 2

This recipe is easily doubled or tripled—just be sure to use a larger sized pot. Be sure to keep a close eye since the mussels cook incredibly quick.

1 teaspoon extra-virgin olive oil
2 cloves garlic, thinly sliced
1/2 cup prosecco
1 pound Prince Edward Island mussels, cleaned and scrubbed
1/4 cup heavy cream
1 tablespoon fresh Italian (flat-leaf) parsley
Pinch red pepper flakes
Sea salt and freshly ground black pepper, to taste

In a 4-quart deep pot, heat the oil over medium flame. Add the garlic, and saute until fragrant and lightly golden. Pour in the prosecco and simmer for 1 minute. Add the mussels, cream, parsley and red pepper, cover the pot and cook at a simmer until the mussels have opened and are cooked through, about 5 minutes.
Remove cover, season with salt and pepper, if needed. Discard any unopened mussels before serving.

A Tasty Twist on Hummus

Jennifer Perillo — Sun, 10 Apr 2011 15:18:00 -0400

My oldest daughter’s lunch period is at 11:10am, which means by time we walk in the door after school, her ravenous appetite is hard to control. Rather than risk spoiling her dinner—and my hard work in preparing it, I try to have a healthy snack on hand to keep us both happy. Something filling, but not so much so that it stops her from enjoying dinner an hour later. A bowl of hummus with some pita or carrot sticks usually does the trick. One afternoon I happened to be fresh out of chickpeas. Rather than panic, I decided cooked navy beans could assume the role of garbanzos. The resulting hummus was smoother, creamier and now a regular on our snack time menu.

White Bean Hummus
Makes 3/4 cup

Tahini, ground up sesame seed paste, can be found in the ethnic foods sections of most larger supermarkets. It lends that signature flavor to hummus, but you can certainly leave it out if there are any nut allergies and still enjoy this yummy spread.

1 cup (215 grams) cooked navy beans
2 tablespoons tahini
Freshly squeezed juice of 1/2 a lemon
1 small clove of garlic
1/8 teaspoon salt
Extra virgin olive oil, to serve
Pinch of smoked paprika, to serve
Pita, flatbread or sliced vegetables, to serve

Add the ingredients to the bowl of your Cuisinart food processor. Process until the beans become a smooth paste.
Spoon the hummus into a deep dish. Sprinkle the paprika on top and finish with a drizzle of olive oil. Serve with your choice of bread or cut up vegetables.

Super Bowl Salad

Jennifer Perillo — Mon, 07 Feb 2011 16:30:00 -0500

Early on in our courtship, my husband and I started cooking up a Mexican spread—or at least an American version of it, for Super Bowl Sunday. I’m not sure how it started, but as time went on it became tradition. This year I intend to mix things up a little, and put a twist on the salad portion of the evening. Sure, salad may seem out of place on your Super Bowl menu, but if you’re planning a taco fiesta, that crunchy contrast to the meaty filling is a must. I’m going one step further too, adding cabbage to the food line-up by disguising it in plain-sight as a taco topping. A riff on my summer coleslaw recipe, the zesty dressing of lime juice, red wine vinegar, and honey adds a cool note to our spicy meal, and perhaps heated game night depending on who you’re cheering on.

Shredded Cabbage Salad with Lime Vinaigrette
Serves 8

I love using a mixture of red and green cabbages, to add a burst of color, but feel free to use what you have on hand or available at your local market.

1 tablespoon red wine vinegar
1 tablespoon freshly squeezed lime juice
2 tablespoons extra virgin olive oil
1 teaspoon honey
Salt and freshly ground pepper, to taste
3 cups red cabbage, thinly shredded
3 cups green cabbage, thinly shredded
3 whole carrots, peeled & shredded
1 teaspoon chopped fresh cilantro

To make the dressing, add the vinegar, lime juice, olive oil and honey to a deep bowl.
Whisk vigorously until well mixed; season with salt and pepper.
Add the cabbages, carrots and cilantro to the bowl, tossing well to combine.
Let sit, at room temperature for at least 20 minutes, so the flavors can marinate. May be made one day in advance.

‘Tis the Season

Jennifer Perillo — Mon, 13 Dec 2010 10:01:00 -0500

This year instead of fretting about every last detail for your holiday party, put the focus on enjoying time with your friends and family by hosting a potluck party. Don't worry if everyone is not a top chef, non-cooks can bring beverages. Here’s a checklist of what you’ll need to make sure your party is filled with plenty of jolly and holiday cheer.

Expect to supply these items, but feel free to ask guests if you need to fill in any missing pieces:

Serving pieces—platters for buffet and family-style arrangement of food
Dishes, glasses, stemware, mugs for brunch parties
Utensils—for both serving and for guests to use
Napkins, preferably cloth ones and mix & match add a homey touch

For brunch parties, let guests choose from the following dishes, and be mindful if you’re inviting vegetarians or friends with any food allergies:

Quiches, breakfast casseroles, bread puddings
Muffins, scones, coffeecakes
Roasted potatoes or latkes
Fresh fruit
Orange juice (add champagne to your shopping list for mimosas)
Juice boxes if kids will be at the party

For a dinner soiree, have the oven pre-heated to warm any hot side dishes as necessary. These dishes work great for buffet service:

Assorted dips with fresh-cut vegetables and sliced baguette
Cheese platter with dried fruit & nuts
Grilled flank steak or roast tenderloin—ask someone to bring caramelized onions or sautéed mushrooms to finish the dish
Assorted grain sides—pasta, couscous or rice
Salad—can be as simple as baby spinach with sliced pears, goat cheese & vinaigrette

Thinking Outside The Box

Jennifer Perillo — Wed, 08 Dec 2010 10:37:00 -0500

Everyone loves homemade holiday treats. This year skip the expensive cookie boxes, and use materials lying around the kitchen to add an extra special homespun look to your gift giving.

Canning jars gives a vintage feel that echoes the handmade gift inside. The clear glass is perfect for showing off the nuts and berries in granola, and it looks pretty on countertops with a scoop tied to the side and filled with homemade pancake mix. A handwritten note card with cooking instructions is the proverbial icing on the cake.

Used jelly jars, especially ones with decorative tops, need no more than a ribbon to make them ready for gift-giving. Use them to store candied nuts or bite-sized cookies.

Parchment paper makes an excellent wrap for breads and cakes. Simply tie up with butcher twine and add a few branches of Christmas tree or some pine cones for a festive touch.

Homemade Buttermilk Pancake Mix
makes enough for one gift

You can easily double, triple or quadruple this recipe if gifting to a crowd, just be sure to whisk the ingredients together well so they are evenly distributed throughout the mix.

For the Mix:
1 cup (5.2 ounces) flour
1 tablespoon (16 grams) sugar
1 teaspoon (5 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon (2 grams) sea salt
1/2 teaspoon (1 gram) vanilla powder, optional

To Cook the Pancakes (include this on a handwritten note card):
2 tablespoons (1 ounce) butter, melted plus more to coat the griddle
1 cup (8 ounces/225 ml) buttermilk, plus 1 tablespoon more if you like a thinner pancake
1 large egg

Add the mix ingredients to a medium bowl; whisk to combine. May be prepared up to one month in advance and stored in an airtight container.
To prepare the pancakes, whisk the ingredients together to make sure ingredients are thoroughly combined again. Add to a medium bowl.
In a clean separate bowl, add the melted butter, buttermilk and egg. Whisk together to combine. Pour over dry ingredients. Using a wooden spoon, stir together just until batter has formed and there are no visible streaks of flour — it's okay if there are lumps.
Heat a griddle or skillet over medium heat. Coat with a pat of butter. Add generous tablespoons of batter to the pan. Cook 2 to 3 minutes, until the edges look set and bubbles form on top. Flip and cook 1 to 2 more minutes until done.

Let’s Talk Turkey

Jennifer Perillo — Wed, 24 Nov 2010 10:34:00 -0500

Brine, baste or both? That’s the big question millions of Americans are contemplating for the big meal this Thursday. Thanksgiving is filled with many emotions, and getting the turkey right helps keep the peace, or at least restores sanity for the eating portion of the day.

Personally, I’m a salt, pepper, butter and baster. My family always kept the turkey simple, and while I’ve ventured outside the box (literally) with stuffing, I’m not one to use fancy glazes or cram a bunch of herbs under the skin. I like to think this is the best way to show off the true flavor of a great tasting turkey.

Regardless of brining or basting, here are a few essential tips to make sure your crisp-skinned roasted turkey dreams are fulfilled come the big day.

Is it done yet? Knowing when your turkey is ready shouldn’t be a guessing game. Invest in an instant read thermometer, so you’ll know when the thigh-meat is cooked to 175ºF. That’s the magic time to remove your turkey from the oven. It will reach the proper serving temperature of 185ºF after a resting period (see next tip).

Let it be. Want to really ensure a juicy bird? Then give it a rest after roasting. This helps the juices redistribute back into the meat, and also makes it much easier to cut even slices that won’t shred or fall apart. An average 14 pound turkey should rest about 30 to 40 minutes, so plan accordingly when telling guests what time dinner will be served.

The gravy train. Forget about baste, brine, rubs and marinades. As everyone approaches the table, they all have gravy on the brain. It’s a universal condiment for the turkey, taters and bread basket. Good gravy means no lumps, so ask for help and make sure someone is assigned to stirring duty.

The Right Stuff(ing)

Jennifer Perillo — Fri, 19 Nov 2010 14:51:00 -0500

Stove Top. These two words describe the stuffing we traditionally grew up making. Well, not me, my mom and aunts. Personally, I don’t know what it tastes like since I always refused to eat (sometimes it pays to be a picky eater).

My first encounter with homemade stuffing was when I met my husband 15 years ago. As I settled into round two of Thanksgiving dinner with him and his parents, he beamed with pride at the tray as he spooned some into a serving dish. Needless to say, I was very impressed. What man cooks a whole Thanksgiving meal for his parents, the whole thing from scratch too?

Over the years we’ve tweaked that original recipe, the biggest debate being sausage or meat-free. While I’m a full-on omnivore, I much prefer my stuffing of the vegetarian persuasion. I added finely chopped mushrooms to give it a “meaty” texture and threw in some fresh sage for a traditional flavor. Chopped pecans are a much easier alternative to chestnuts, and dried cherries lend a lovely aromatic note, making this a pretty tasty compromise for our Thanksgiving menu.

Brioche Stuffing with Dried Cherries & Pecans
Serves 8 to 10

1 to 2 tablespoons extra virgin olive oil
4 ounces fresh white button mushrooms, finely minced
1 large carrot, chopped fine (about 1 cup)
1 small onion, chopped fine
1 clove garlic, minced
1/2 cup pecans, chopped fine
1/2 cup dried cherries
4 fresh sage leaves, chopped
4 cups cubed, stale challah or brioche (1/2-inch cube)
2 1/2 cups vegetable stock or broth
1 large egg, lightly beaten

Preheat oven to 350ºF. Butter or grease the bottom and sides of 7-inch by 12-inch glass casserole dish.
Heat one tablespoon of olive oil in a deep skillet over medium heat. Add the mushrooms and cook until golden—do not stir too much or mushrooms will not brown properly. Add the carrots, onions and garlic, and remaining tablespoon of olive oil if necessary, and saute until golden and carrots begin to get tender, about 2 minutes. Stir in the pecans, cherries and sage. Cook for 2 more to let flavors meld.
Add bread cubes to a deep bowl and pour in the cooked vegetable mixture. Pour in 1 1/2 cups of vegetable stock and stir well to combine. Add the egg and stir until well mixed. Scrape stuffing into the prepared baking dish, drizzle with the remaining stock, cover with foil and let stand on counter for 10 minutes.
Bake for 30 minutes, remove the foil and continue baking for 10 minutes, until it puffs a little and forms a golden, crispy topping.

Thanksgiving Sides

Jennifer Perillo — Wed, 17 Nov 2010 11:44:00 -0500

Getting ready for Thanksgiving is like training for a culinary triathalon. Figuring how to plan which dishes get oven time makes jumping hurdles seem easy. Rather than regret having a kitchen with only one oven and four burners, I decided make ahead side dishes were the way to go. Instead of roasting or sautéing Brussels sprouts, I thinly slice them and serve with a maple syrup vinaigrette—a side and salad in one dish, brilliant if I may say so myself.

Another favorite I discovered this summer was creamed corn, and I’m not talking about the canned stuff. That still sends shudders through my stomach. Homemade creamed corn is easier to make, and more fun to eat, than you think. Another surprising twist I discovered while testing this recipe—you don’t need to use cream at all! This year I’m planning on carrying over those saved calories to the dessert course.

Smoky Creamed Corn
serves 4
Aside from making a creamed corn with nary a drop of cream, this recipe is also prized for being a “make ahead” side dish. It easily reheats on the stove top or in the microwave in a covered glass casserole dish. If doubling the recipe, you may need to add a few minutes more of cooking time.

1 poblano pepper
2 ears of corn
1 cup 2% milk
Sea salt and freshly ground pepper

Preheat the broiler on your oven. Line a small baking pan with foil (for easy clean up) and place the poblano on the sheet. Broil, turning once, until blackened and skin is bubbly. Place hot pepper in a ziptop bag and close. Once the steam has loosened the skin, remove the pepper from the bag and the skin should slip off easily. Remove and discard seeds for a smoky, but not to spicy final dish. Chop and set aside.
Use a chef’s knife to remove the corn kernel. Scrape the corn cobs over a medium pot to release the corn "milk". Add the kernels and 2% milk. Bring to just below a boil and simmer for 35 minutes until the milk begins to thicken. Add the chopped poblanos during the last 10 minutes of cooking time, and season with salt and pepper.

Some more thoughts on Thanksgiving recipes for your holiday menu:

If you prefer your Brussels sprouts roasted, try this recipe from Under the Highchair

These Baked Sweet Potatoes with Orange Caramel Glaze from Good Life Eats have us rethinking our oven line-up too. And The Merry Gourmet has a Savory Spinach, Feta and Roasted Red Pepper Muffin perfect for your holiday bread basket.

Just Desserts

Jennifer Perillo — Thu, 11 Nov 2010 12:07:00 -0500

Every year my family jokes we should start our holiday meals with dessert first. After a brigade of appetizers, sides and main course, the table once again disappears under a blanket of cakes, cookies and pastries. Apparently, Italians are always prepared for an army to drop in for dinner.

While it seems decadent to start dinner with a caramel pecan pumpkin pie, it’s totally the way to go when prepping for the big day. Pie crusts can be made up to a month in advance and stored in the freezer. Just wrap them tightly in plastic wrap, pop into a ziptop bag for extra protection against freezer burn. Let them thaw out the night before you’re ready to get rolling.

Here are a few more tips for a sweet and stress-free ending to Thanksgiving:

Chopped and toasted nuts can be prepped a month in advance and stored in a tightly sealed bag in the refrigerator so they don’t go rancid.

If you’re making homemade pumpkin puree, now’s the time to get roasting. The smaller sugar pumpkin variety is best. Just cut them in half, scoop out the seeds (Gluten-Free Girl has a great recipe for them) and place them cut-side down in a roasting pan. Bake in a preheated 400ºF oven until tender when pierced with a paring knife or fork.

Stick to recipes you know. There’s nothing worse than trying a new one on the big day and having it flop. Making a test dinner is becoming popular among food bloggers, who want to take new recipes for a spin to ensure success on turkey day.

Desserts should always be fresh made, so while you can prep many of your ingredients in advance, the actual baking should be done the day before or same day, unless otherwise directed in your recipe. Cookies can be a made a day or two advance. Pies are best tasting a few hours out of the oven, but you can always make it the night before and set it to cool overnight on the kitchen counter. The aroma of fresh pie is tempting, though, so you might want to sleep with one eye open.

Trick or Treat

Jennifer Perillo — Wed, 27 Oct 2010 10:41:00 -0400

Before having children, I hadn’t celebrated Halloween since I was a child. While many adults love getting all glam, or gory, I always considered it a kid’s holiday, and much prefer leaving dress up to them.

When it comes to popcorn, though, I’m all for this relatively healthy treat donning a sweet disguise. I fell in love with making caramel corn a few years back. I’d planned to make some to fill goody bags, except I hadn’t read the full directions. With only two hours until guests would start arriving, using the traditional oven method was not an option. Rather than scrap the idea and think of something else, I decided to improvise with my microwave. It was a unique approach to updating a classic, using a new method to deliver the same familiar flavor and crunch.

This year I figured why not let my caramel corn play dress up too, with a whisper of chocolate and pecans. It proves you’re never to old to be a kid again, especially with treats like this to look forward to once a year.

Sea Salted Cocoa-Caramel Corn
Makes two quarts

5 tablespoons (2.5 ounces) butter
2/3 cup (5 ounces) packed dark brown sugar
1/3 cup (100 grams) brown rice syrup or corn syrup
1 tablespoon (9 grams) unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
2 quarts (8 cups) air-popped popcorn
1 cup (3.75 ounces) pecans, roughly chopped
Sea salt flakes (like Maldon), for finishing (optional)

Line two rimmed baking sheets with silicon liners or buttered sheets of parchment paper; set aside.
Add the butter to a deep, microwave-safe glass bowl. Cook on HIGH for one minute, until melted. Pour in the brown rice syrup and sugar, stirring until sugar is dissolved. Cook on HIGH for 2 minutes.
Quickly stir in the cocoa powder, vanilla extract and baking soda—it will bubbly slightly, and that’s okay. Fold in the popcorn and pecans, trying to coat each piece, the mixture will be very sticky. Cook on HIGH for 2 minutes. Remove from the microwave and stir again to make sure kernels and nuts are thoroughly coated. Cook on HIGH for 1 to 2 more minutes, watching carefully during the last 30 seconds to ensure it doesn’t overcook.
Using a rubber spatula, divide caramel corn into a single layer on prepared trays. Lightly sprinkle with sea salt flakes. Let cool completely before serving.

Cooking note: Actual times vary according to the size of your microwave. This recipe was tested using a 1000-watt model. Smaller wattage ovens may require a longer cooking time, and larger ones may require less.

Pear Ricotta Crepes

Jennifer Perillo — Tue, 19 Oct 2010 11:04:00 -0400

I suddenly found myself thinking of crepes a few weeks ago. Really, my mind had wandered to manicotti, the Italian version of crepes. Most people don’t realize that manicotti are not made from pasta. The thin pasta-like wrap filled with ricotta cheese and topped with sauce is actually called a crespelle. The batter is simply eggs, milk and flour, and prepared in a blender.

Well, one thought led to another, and I wondered why not make a French crepe batter and use ricotta cheese in place of Gruyere. Still unsure of whether to make savory or sweet crepes, I decided to compromise and make a not too sweet pear filling. The sauce was easy enough, just some brown sugar, butter and fresh orange. I also took liberties with the batter, adding black pepper for a whisper of heat to contrast the creamy coolness of the ricotta. The resulting flavors were refreshing and light, and left me wondering if I should’ve added some praline walnuts for a crunchy topping. Guess I’ll just have to make them again to test that theory.

Pear and Ricotta Crepes with an orange brown sugar sauce
makes 8 to 10

Save time and prep the filling up to a day in advance. Just heat it gently in the microwave until the pears are warm and the juice is bubbly.

For the Filling:
2 pears, peeled
1 tablespoon butter
1/4 cup (1.65 ounces/46 grams) packed dark brown sugar
1/4 teaspoon (2 grams) sea salt
Juice and freshly grated zest from 1/2 an orange
1/2 cup fresh ricotta cheese, at room temperature

For the Savory Crepe Batter:
1 large egg
3/4 cup (6 ounces) milk
1/2 cup (70 grams) flour
1/8 teaspoon freshly ground pepper
1/4 teaspoon sea salt
2 tablespoons melted butter, divided

To prepare the filling, cut the pears in half and remove the core and seeds. Cut into ¼-inch thick slices.
Heat a nonstick skillet over medium flame. Add butter, and swirl pan until it melts. Add the pears, brown sugar and salt. Saute, stirring occasionally, until the pears soften and sugar caramelizes. Add the orange zest and juice. Cook until bubbly, about one minute. Remove from heat (see headnote).
To make the crepes, add the egg, milk flour, pepper, salt and 1 tablespoon of melted butter to the bowl of a blender. Blend until smooth, and there are no visible lumps. Heat an 8-inch nonstick skillet over medium flame. Using a heatproof silicon brush, use tiny a bit of the remaining melted butter to coat the bottom and sides of the pan. Pour enough batter into the skillet to thinly coat the bottom, a very scant ¼ cup. Once edges are crisp and air bubbles appear on top, flip and cook for 30 more seconds on the other side. Transfer to a plate and continue making crepes with the rest of the batter.
To assemble the crepes, spread 1 tablespoon of ricotta over a crepe. Top with a heaping tablespoon of the sautéed pears. Fold crepe in half, and then in half again to make an offset triangle. Drizzle some of the orange brown sugar sauce over the top. Repeat with remaining crepes and filling.

A Flash in the Pan

Jennifer Perillo — Wed, 13 Oct 2010 12:45:00 -0400

Pumpkin and butternut squash seem to get all the attention this time of year. While they are indeed favorites of mine, it’s time we all get familiar with the smaller, quicker to cook variety: delicata. I first fell in love with the flavor at a local restaurant. They simply prepared it roasted and layered with housemade ricotta cheese. There might have even been a balsamic reduction.

A few weeks ago, delicata squash started filling markets, and I couldn’t help but think of that appetizer while prepping dinner one night. In need of a vegetable to keep my roasted chicken company, I decided to make my own take on the dish. Gone was the ricotta, since I’d just finished the last of it. And there was no room in the oven to roast it either. No worries, though—my stovetop skillet was a perfect alternative. Freshly grated lemon zest is always a nice companion to squash, and toasted, crushed coriander seeds added a fragrant undertone to the dish. The drizzle of honey made sure the kids would give it a try too.

Sauteed Delicata Squash
Serves two
One of the best time savers about delicata squash is the skin is edible when it’s cut into thin slices. No peeling necessary means one less utensil to wash too.

One 10 to 12 ounce delicata squash, cut into 3/8-inch thick slices (seeds removed)
2 teaspoons extra virgin olive oil
Sea salt and freshly ground pepper, to taste
1/4 teaspoon coriander seeds, crushed
Freshly grated zest from 1/2 lemon
drizzle of honey

Heat a 10-inch skillet over medium-high heat. Meanwhile toss squash, one teaspoon of olive oil, salt, and pepper together in a bowl.
Add the remaining teaspoon of oil to the pan, and swirl to coat. Add the squash slices to the pan, single layer. Cook, turning once, until deep golden all over, about 5 to 7 minutes on each side. During last minute or two of cooking, add the coriander seeds to the pan and shake to lightly toast.
Transfer squash to a platter. Sprinkle lemon zest on top and drizzle with honey. Serve immediately.

Grape Expectations

Jennifer Perillo — Mon, 04 Oct 2010 10:38:00 -0400

Grapes are an underappreciated fruit. Sure they grace many a fruit platter, but how often do we seek out a freshly harvested bunch? One bite is an eye-opening experience. The window is a short one, though, lasting barely two months here in New York. The varieties also go far-beyond the normal red and grape found in supermarkets. Whimsical names like Mercury, Jupiter and Mars adorn seedless varieties, and then there’s my favorite—concord grapes.

Only a true grape lover can forgive the seeds that cause so many to shy away from these intense jam-flavored orbs. In fact, in my house, I’m alone in my love for them. Unless I make a batch of concord grape muffins. Then tired tastebuds crawl out of the woodwork for a bite. Fear of having my beloved concords become a one trick pony, had me scouring the pantry in search of new recipe ideas. That’s when I spied the apples sitting on the kitchen counter and the jalapeno peppers in the vegetable bin.

My original intention was to make a chutney, but too much multitasking resulted in a spicy grape-scented applesauce. Yes, a delicious mistake indeed. Cranberry sauce should be worried — this might just find its way onto our Thanksgiving turkey this year if I find time to can some before the season ends.

Zesty Concord Grape Apple Sauce
Makes about 2 pints

1 pound apples, peeled, cored & diced (preferably not tart ones-I used Ginger Golds)
6 ounces concord grapes, seeds removed
1 large shallot, chopped
1/2 cup apple cider vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon minced jalapeno pepper
Generous pinch of salt

Add all the ingredients to a deep pot. Cover and bring to a boil. Cook for 2 minutes. Stir, then reduce heat to a simmer and cook for 5 more minutes. Remove pot from heat. If desired, mash with a fork until for a smoother textured apple sauce.

Cool as a Cantaloupe?

Jennifer Perillo — Thu, 02 Sep 2010 11:30:00 -0400

I’m not one for impulse shopping, except when I’m at the farmers’ market, especially when it comes to first of the season fruit. I wait all winter long to devour fresh berries, peaches, plums, but have learned to steer clear of melons. They tend to be pricey and rather disappointing in flavor. This year, though, I might have unlocked the key to sweet, juicy cantaloupes, honeydew and watermelon.

My mom always told me patience was a virtue, and in this case it’s more a necessity. After a few weeks of soaking up the sun’s rays, these fruits are bursting with enough goodness to send you running for a napkin to wipe the dribble running down your chin. And if you’ve gotten greedy and brought home one too many, it’s time to get creative.

I haven’t hopped onboard the fruit soup wagon, but I do love making cocktails, and figured cantaloupe would provide some interesting conversation during happy hour. I started by making a simple syrup with pureed cantaloupe and sugar. It tasted quite good, so I decided to move forward. I knew I needed a citrus to balance out the sweetness of the fruit and harshness of any alcohol. Limes felt like the right pairing, and vodka was the liquor of choice. Next thing I knew, I was sipping a very refreshing cantaloupe cooler, and looking for the nearest porch to rest my weary feet. It’s the perfect cocktail for kicking back and savoring the last few weeks of summer.

Cantaloupe Cooler
Makes one cocktail

For the cantaloupe syrup
1 cup cantaloupe, cut into chunks
1/2 cup/100 g sugar

For the cocktail
1 1/2 ounces cantaloupe syrup
1 ounce fresh squeezed lime juice
1 ounce vodka
1 mint leaf, plus another for garnish (optional)
freshly opened bottle of seltzer, to top off the glass

To make the cantaloupe syrup, place the chunks of fruit into the bowl of a food processor. Pulse to coarsely chop, then let machine process until it becomes a smooth puree, about 1 to 2 minutes. Pour into a saucepan and stir in the sugar. Bring to a boil and cook for 1 minute more, until all the sugar has dissolved. Skim foam from top, set aside and let cool.
Strain cooled cantaloupe syrup to remove foam and "sediment". You should be left with about a 1/2 cup of clear, thin syrup. Store in a covered container and store it in the refrigerator to chill.
Fill a cocktail shaker with ice. Add all the cocktail ingredients, and with the top on, shake until beads of water form on the outside. Fill a highball glass or mason jar mug with ice. Strain the drink into the glass. Top off with seltzer, about 2 ounces worth. Garnish with mint leaf, if desired.

Be Our Guest

Jennifer Perillo — Thu, 08 Jul 2010 10:01:00 -0400

Whether you’re going to an intimate dinner party or summer soiree, showing your host a simple thanks is a sure way to get invited back. Here are some tips to secure your seat at this season’s backyard bashes.

Do Your Homework
Before bringing a dish, always ask if anything specific is needed. If the hostess says bring what you’d like, ask a few questions about what she’s making. This way you can prepare something with complimentary flavors. Aim for dishes that can sit at room temperature too or be served on arrival—chances are your hostess has enough on her plate than worrying about where to store or heat anything.

No Cooking Required
Sometimes the best gifts are items your hostess would consider a splurge, like wine glass charms so guests can keep track of their glasses or an instant-read thermometer to make sure everyone’s meat is cooked just right.

Wine In Doubt
Unless your host doesn’t drink alcohol, a bottle of wine is always a good bet. If you’re not a connoisseur, ask for help at your local wine shop, and they’ll be able to send you off looking good on arrival.

Leave a Lasting Impression
For evening parties, stand apart from the crowd with a basket of homemade muffins, let your hostess know they’re to make her morning easier. This way you’ll be the first person on her mind as she sips her morning coffee and starts thinking about the next dinner party.

A Spring Chicken

Jennifer Perillo — Thu, 24 Jun 2010 14:34:00 -0400

The arrival of my seasonal farmers’ market two months ago signaled another welcome gift— my favorite farm, Grazin’ Angus Acres. That meant the best eggs were at my disposal again, and after a visit to the farm, I can see why. It’s all about the grass as Dan Gibson, one of the owners said.

To answer that age old question of which came first—the chicken or the egg, it seems the egg wins when it comes to Grazin’ Angus Acres. Their eggs are available year-round but you have to wait until the end of spring to enjoy some moist, tender pasture-raised chicken. I’ve learned to stretch a 4-pound bird into two meals by adding lots of grains and veggies the first night it’s served. I keep an eye towards leftovers, which usually become tacos.

That changed after I started making my own mayonnaise. I decided it was time to turn those leftovers into chicken salad— perfect timing with picnic season underway, right? I added some chopped homemade pickles, knowing my husband would like the crunch (and I did too). All it needed then was some peppery greens which I plucked from the backyard and tucked with the chicken salad between a toasted sourdough roll from the local bakery. For a fun July 4th picnic, don’t forget to play it safe and add some icepacks to your basket or thermal carrier to keep these sandwiches chilled. And, if like me, you frown on soggy bread, then pack the salad and roll separate. Letting everyone make their own sandwiches is also part of the fun.

Roasted Chicken Salad
Serves 2

1 cup (5.5 ounces) chopped leftover roast chicken
generous 1/4 cup (2 ounces) chopped pickles
2 tablespoons (1 ounce) mayonnaise
Salt and freshly ground pepper, to taste
Handful of rocket arugula or other tender field greens
Two sourdough sandwich rolls, split in half

In a medium bowl, add the chicken, pickles and mayonnaise. Stir with a rubber spatula or spoon until well mixed. Season with salt and pepper. Toast bread, if you like, and evenly spoon chicken salad onto the bottom half of the roll. Top each evenly with arugula, cover with remaining half of roll and be happy you've got a healthy, homemade lunch in just 5 minutes.

Hidden Treasures

Rebecca Marber — Fri, 18 Jun 2010 09:49:00 -0400

A few days ago, I hosted a barbecue and was shocked to learn that none of my guests had ever tried two of my favorite foods - jicama and quinoa. These not-so-well known foods are easier than you’d think to find in stores and are nutritional and delicious.

Jicama (pronounced HIH-kuh-ma) is bound to spruce up your sliced peppers/ carrots/ celery crudité platter. It makes a great canvas for any dip, hummus, or guacamole and, since it’s good for you (a cup of jicama has 46 calories, 0 grams of fat, and only 2 grams of sugar; it is also low in cholesterol and sodium, but high in dietary fiber and vitamin C), feel free to eat as much of it as you like.

Slice it into chunks like any other crudité vegetable.

If you want to keep the pleasant surprises going, try some quinoa (pronounced KEEN-wah). It is high in protein and rich with essential amino acids. Quinoa is a grain more nutritionally valuable than wheat or rice and because it is gluten-free, quinoa has been gaining in popularity. Here’s a scrumptious recipe for a Red Quinoa Salad that I picked up from Chef Matthew Fulton.

Serve it as a side dish for dinner, or put it out as an appetizer with the crudité for guests to scoop onto hors d’oeuvre plates.

Red Quinoa Salad

1 cup red quinoa
½ of a red bell pepper, finely diced
½ of a yellow bell pepper, finely diced
½ cup finely diced red onion
¼ cup finely diced celery
2 tablespoons toasted pine nuts
1 teaspoon kosher salt
¼ teaspoon black pepper
Pinch of cayenne pepper
Equal parts red wine and olive oil to coat, not drip (measure in 1 tablespoon at a time)

Cook 1 cup of red quinoa for as long as directions specific to your packet indicate. Place in serving bowl.
Add in all other ingredients and mix with spoon until they are evenly dispersed throughout bowl.
Drizzle red wine vinegar and olive oil in equal amounts until the top of the quinoa has been coated.

A Cooler Cookout

Jennifer Perillo — Tue, 08 Jun 2010 10:30:00 -0400

I find my recipe inspiration from many places. Some seemingly sensible, like memories of my Nana’s meatballs or remembering the fresh chopped garlic my mother would sprinkle atop grilled steak. Stumbling across my recipe for making frozen margaritas was totally accidental. In fact, it started out innocently enough as a kid-friendly recipe for strawberry slushies.

While I was whizzing the mix around in the blender, I realized I had the makings for a pretty much better frozen cocktail. All I had to do was replace the lemon juice with lime and add some tequila and triple sec. It immediately washed away memories of past watered down frozen drinks. It’s also sure to be a winner with my friends at our summer cookouts. Now, what do we think about cute little umbrellas for a fun garnish?

Strawberry Margaritas
serves 4

4 ounces (1/4 cup) tequila
4 ounces (1/4 cup) triple sec or orange liqueur
4 ounces (1/4 cup) freshly squeezed lime juice
1/2 cup simple syrup, depending on taste
1 3/4 cups frozen strawberries

Add all ingredients, in the order listed, to you’re the bowl of your Cuisinart blender.
Pulse until strawberries are pureed, but still slushy, about 1 to 2 minutes.
Serve immediately.

Let’s (e)scape

Jennifer Perillo — Wed, 26 May 2010 12:18:00 -0400

If you’re an avid farmers’ market shopper, then you might be wondering what those long, strands of green shoots are popping up recently. They are something you do not want to pass up. Garlic scapes are the shoots from, drum roll please…garlic plants. You can chop them up and sauté them as you would regular cloves, but another addictively delicious use is pesto. Instead of waiting for your basil plants to come full-bloom, get some scapes and you’ll be in for a real treat.

My first go with this recipe, adapted from the very talented Dorie Greenspan, was eating it straight-up smeared on toasted baguette. What started as an addiction, turned into a tummy ache, leaving me cautious about over doing it the next time around. Then I realized as delicious this was on it’s own, it would be a lovely compliment to fried eggs and even a sweet jam-braised chicken dish I made recently. With the official start of grilling season being this weekend, I can’t wait to try it on some charred steaks too.

Garlic Scape Pesto
adapted from Dorie Greenspan
makes about one cup

10 garlic scapes
1/2 cup freshly grated Parmesan cheese
1/3 cup shelled, unsalted pistachios
2 tablespoons softened butter
1/2 cup extra virgin olive oil, plus more as needed
Freshly ground black pepper, to taste

Add the scapes, cheese and pistachios to the bowl of a food processor. Pulse until the scapes and nuts are very finely chopped. Add the butter, then slowly add the olive oil, while pulsing, until it forms a wet paste. Season with pepper. Add more oil if you desire a "wetter" pesto.

It's Picnic Time!

Jennifer Perillo — Wed, 19 May 2010 10:14:00 -0400

Memorial Day is the official beginning to a season of fun in the sun, so it’s time to start thinking about outdoor entertaining. What better way get started than with a picnic? Before you rush to the closet and start shaking out those blankets, think safety first and chill some ice packs to keep perishable foods nice and cold. A tasty tip to keep sandwiches, salads and drinks chilled is frozen grapes. Pop a few bunches in a sealed bag and set them in the freezer overnight. Then tuck them into the cooler for a frozen treat that doubles as an edible ice pack.

And my secret to perfect picnic sandwiches every time? Pack the fillings separate from the bread. Remember spoons so you can scoop this salad in between a couple of slices, then kick back and enjoy the fun.

Thai Peanut Chicken Salad
serves 4 to 6

1/2 cup creamy peanut butter
1/3 cup coconut milk
Freshly squeezed juice of 1 lime
Salt, to taste
4 cups cubed rotisserie chicken
1 tablespoon fresh cilantro, chopped

In the bowl of your food processor, add the peanut butter, coconut milk, lime juice and salt. Pulse until smooth and well mixed.
Add the cubed chicken to a deep bowl. Pour in the peanut sauce and stir with a rubber spatula until all all the chicken is well coated. Fold in the cilantro and peanuts. Divide among 4 deep bowls, garnish with additional cilantro and serve with a lime wedge. Alternately, you can serve it on a large platter with slices of crusty baguette for guests to make their own sandwiches at your next picnic.

Quick Thinking Bolognese

Jennifer Perillo — Thu, 13 May 2010 15:15:00 -0400

Most mornings I wake up with a dinner strategy. Then there are the days that slip away and next thing I know it’s 5:00pm — also known as the witching hour with a seven and two year old in tow. I’ve got to think fast before the pleas for more snacks risk ruining their appetite.

Luckily I always have some cooked meatballs in the fridge or freezer—a perk of being Italian and all. While I can easily just heat and serve them, some nights I crave a dish a bit more, shall we say, elegant. It was on such a night that I came up with my recipe for 10-minute Bolognese. Tired of plain old meatballs, I decided to mash them up with a fork and sauté the bits of meat with some red wine. A quick simmer in some marinara sauce and in the time it took for the pasta to cook, dinner was done and I had a new found respect for the humble meatballs of my youth.

10-minute Bolognese
Serves 4 to 6

2 teaspoons extra virgin olive oil
4 leftover cooked meatballs (about 6.5 ounces), crumbled
about 1/4 cup dry red wine
2 cups prepared marinara sauce
8 ounces fettucine or linguine, prepared according to package directions
Freshly grated Parmesan cheese or ricotta, to taste

Heat the olive oil in a skillet over medium heat. Add the crumbled meatballs and saute for two minutes. Add the wine and bring to a boil. Add the marinara sauce and reduce heat to a simmer. Let cook for 10 minutes, until meat is tender. Serve over hot, cooked pasta. Top with freshly grated Parmesan cheese or ricotta, if desired.

Tea Lattes? Yes, Please.

Jennifer Perillo — Wed, 07 Apr 2010 13:36:00 -0400

One late night, while perusing the menu at Starbucks I noticed tea lattes on the menu board. I was intrigued and ordered an earl grey one. Turns out it was simply a brewed tea bag with steamed milk. I’ve been a religious coffee drinker for years now, decaf being the brew of choice because I want the taste without the buzz. In the evening, though, I prefer a calming cup of tea and this latte hit the spot, albeit an expensive one. Why had I never thought to add steamed milk to my nightime tea at home?

For the cost of one drink at Starbucks, I bought an entire box of earl grey tea bags at the grocery store the following day. I figured the steam nozzle on my espresso maker could heat the milk to a frothy foam. It’s so easy, there’s no recipe necessary. Just steam the desired amount of milk while your tea is brewing, pour, stir and sip. Now my “nightcap” costs just a few cents and I can enjoy it curled up on the couch in my jammies. And if you really want a decadent treat, try stirring a tiny bit of this rich chocolate ganache into your steaming mug—yes, it’s as good as you imagine.

Chocolate Ganache
makes about 2 cups

1 cup heavy cream
2/3 cup sugar
6 ounces finely chopped bittersweet chocolate

Wake Up, It’s Spring

Jennifer Perillo — Thu, 25 Mar 2010 10:56:00 -0400

One of my six-year-old’s favorite books is titled “Wake Up, It’s Spring”. The premise is the little kid wakes up one morning and goes from room to room, bursting with joy, to rouse each member of the family and greet the official changing of the seasons. I completely relate to that child’s sentiment and pure joy. Kids love the warmer weather because it means more park time and signals school is winding down. For me, it means old friends, like broccoli rabe, basil, squash, and their lovely blossoms, are on their way back into my local farmers’ market.

Last year, I set out to do some container gardening. I learned a lot and was both humbled and encouraged at the same time. Even if you have no more than a windowsill, it’s easy to add some edible greenery to your landscape. Herbs, like basil and parsley grow beautifully as long as they’re in a nice, sunny location. And if you have space outdoors, snow peas grow quite abundantly. Another favorite from last year was lettuce, including red leaf, romaine and even Boston—just make sure to give them some shady shelter on extremely hot days and you’ll be rewarded with hardy leaves you can snip as you need for summer dinner salads. Here’s a few of my favorite recipes to give you incentive to channel your inner green thumb.

Basil Pesto
Makes 2/3 cup (enough for two adults and two kids)
This classic Italian sauce is delicious served over pasta or drizzled over fresh mozzarella cheese and sliced tomatoes. Serve it slightly heated or at room temperature.

¾ cup packed fresh basil leaves
1 tablespoon fresh parsley
1 clove garlic, thinly sliced
4 tablespoons butter, softened
¼ cup pignoli nuts (also called pine nuts)
¼ cup freshly grated Parmesan cheese
Salt and freshly ground pepper, to taste
¼ cup extra-virgin olive oil

Add the basil and parsley to the workbowl of a food processor. Pulse until roughly chopped. Add the garlic, butter, nuts, cheese and salt and pepper. Process until it forms a paste, then slowly drizzle olive oil in through feed tube, continuing to process the mixture begins to emulsify and becomes a creamy sauce-like consistency.

Orange Balsamic Vinaigrette
Makes ½ cup
This is a refreshing way to dress up the spinach salad I mentioned. Save time by squeezing an extra orange (equals about 1/3 cup) if using the citrus juicer attachment of your Cuisinart Stand Mixer is part of your morning routine.

1/3 cup freshly squeezed orange juice
2 teaspoons balsamic vinegar
1 teaspoon honey
¼ cup extra virgin olive oil
Salt and pepper to taste

Add orange juice, vinegar, honey and olive oil to the blender bowl attachment of your Cuisinart Stand Mixer. Blend until combined, about 30 seconds. Season with salt and pepper to taste, then blend for 30 more seconds. Use immediately or store in refrigerator for up to two days (shake well before using).

Caesar Dressing
Makes ½ cup
Anchovies and eggs are a staple in classic Caesar dressings but you won't miss them in this version. You can use regular plain yogurt but Greek-style yogurt lends a thicker, creamier consistency.

1 clove garlic, crushed
¼ cup Greek-style yogurt
1 teaspoon whole grain mustard
½ teaspoon Worcestershire sauce
4 teaspoons freshly squeezed lemon juice
1/3 cup extra virgin olive oil
3 Tablespoons grated parmesan cheese
Salt and pepper to taste

Add garlic, yogurt, mustard, Worcestershire sauce, lemon juice, olive oil and parmesan cheese to a blender bowl. Blend until well combined, about one minute. Season with salt and pepper to taste, then blend for 30 more seconds. Use immediately or store in refrigerator for up to two days (shake well before using).

Just Another Meat Free Monday

Jennifer Perillo — Thu, 04 Mar 2010 16:15:00 -0500

Imagine the kind of change that is a win-win for everyone. A campaign has taken hold to encourage people around the world to eat more responsibly. Honestly, it wasn’t a new concept to many of us home cooks. If you’re an avid twitterer like me, you’ve probably seen the #meatlessmonday hashtag. Then, a few weeks ago, Gwenyth Paltrow was enlightened by Paul McCartney’s UK-based Meat Free Monday campaign.

The premise is simple, yet the effect lasting. Taking meat out of the equation for just one day a week can positively impact your body, the planet and your budget. We’ve all experienced the rising costs of grocery bills. Imagine a meatless makeover of your favorite dishes. That’s just what I did recently. I’ve been crazy for lentils lately, and am in the habit of preparing a big pot of them at the beginning of the week. Well, one day I had a craving for meatballs but had no beef from my favorite farm in the freezer. I looked at the pot of lentils and had a pretty crazy idea—at least it was crazy for an Italian meat-eating girl from Brooklyn. What if I tried to re-create my recipe for meatballs using lentils instead of ground beef?

I was nervous at the start. I’m not afraid to fail in the kitchen but don’t like wasting ingredients either. As soon as I started mixing everything, that “what if” feeling went away. I knew I was on to something good. And, oh they are good…trust me. The best part is organic dried lentils cost less than $1.50 per pound—that’s a huge savings compared to the normal $8 per pound I spend for ethically raised meat at the farmer’s market. See, I told you, it’s a win for you, your wallet and Mother Earth.

Lentil-Ricotta "Meatballs"
makes about 18

These moist, tender “meatballs” soak up a lot of sauce, so be sure there’s enough in the pot if you plan on serving them with pasta. I prefer to make lentils from scratch so I can infuse them with herbs and shallots. If you decide to swap in canned ones, you’ll need to add some Italian seasoning for extra flavor. Regardless of canned or fresh made, pureeing them is quick and easy using the food processor attachment on your Cuisinart Stand Mixer.

2 cups cooked lentils, pureed
2 large eggs, lightly beaten
2/3 cup plain breadcrumbs
1/2 cup fresh ricotta
1/4 cup grated Parmesan cheese
1 1/2 teaspoon chopped parsley
Salt and freshly ground pepper, to taste
Canola oil for frying

Marinara sauce, optional

Add all ingredients to a deep bowl. Mix very well, using hands or a wooden spoon. Cover and refrigerate for two hours or overnight.
When ready to cook, shape mixture into 1 1/2-inch balls. Heat about 1/2-inch of oil in a nonstick skillet over medium flame. Add shaped "meatballs" and cook until browned all around, turning only once. Transfer to a paper towel-lined plate and let excess drain off. Add to simmering marinara sauce if serving immediately, or store in a tightly covered container up to three days.

Skillet Croutons

Jennifer Perillo — Thu, 25 Feb 2010 11:47:00 -0500

Believe it or not, there are a few good things that have come out of the economic situation of our country over the last few years. One of them being a return to home cooking and revisiting the "waste not want" mentality many of our parents had ingrained during their own upbringing. I often roast a whole chicken and bulk up dinner with extra vegetables and sides, so I’ll have leftovers to use in tacos another night. Not only does this save money on the grocery bill, but it also makes for a quicker weeknight meal since the chicken is already cooked and just needs seasoning.

The same theory can even be applied to “supporting” ingredients and items we might easily discard, like day-old bakery-bought bread. Whether you like them big and chunky or tiny and bite-size, homemade croutons are a delicious departure from their packaged counterpart. This version comes together very quickly on the stovetop instead of the oven. Another bonus, you can use the food processor attachment of your stand mixer to pulse them into homemade seasoned breadcrumbs.

Parmesan Skillet Croutons
makes about one cup

1 cup diced day-old baguette (small or large dice depending on your preference)
1/2 teaspoon finely chopped fresh parsley
1 tablespoon grated Parmesan cheese
Salt and freshly ground pepper, to taste
2 teaspoons extra virgin olive oil

Toss all ingredients together in a bowl until bread cubes are well coated.
Heat a skillet over medium heat. Add seasoned bread cubes to pan and cook, turning occasionally, until golden all over, about 5 to 7 minutes for ¼-inch diced cubes. Store in an airtight container for up to 3 days.

A Taste of Summer

Jennifer Perillo — Sat, 30 Jan 2010 13:25:00 -0500

I miss tomatoes. Juicy, ripe tomatoes. Perhaps in a caprese salad, or simply tossed with sliced red onions and drizzled with olive oil, salt and pepper. It’s still winter here in the Northeast, and while tomatoes are readily available in supermarkets, they cannot compare in flavor and taste to when they are in season and harvested locally. How could they after traveling thousands of miles?

I’m not giving up on my ruby, lycopene-filled friends. If you managed to can some last summer, then please don’t forget to invite me for dinner the next time you pop a jar open. If you’re like me, though, canned tomatoes are a helping hand in getting through these cold, grey days. What better way to beat the winter sniffles than with a warm bowl of tomato soup? My husband loves it served with a grilled cheese sandwich.

Start off with good-quality tomatoes. San Marzano are my favorite. After a slow roast in the oven, they intensify into a rich concentrated flavor. A quick spin in the blender with some stock and you’ll be ready to relax and start counting down the days until Spring.

Slow-Roasted Tomato Soup
serves four

One 28-ounce can of whole, peeled tomatoes
salt and pepper, to taste
1 tablespoon brown sugar
drizzle of olive oil, about 2 teaspoons worth
1 1/2 cups reserved tomato juice
1 cup vegetable stock
1/4 cup heavy cream, optional
Croutons, to garnish

Preheat oven to 300ºF. Line a baking sheet with heavy-duty foil; set aside.
Drain tomatoes, saving the juices for preparing the soup (you should keep about 1 1/2 cups reserved). Slice the tomatoes in half and place cut-side up on the prepared baking sheet. Sprinkle with salt, pepper and brown sugar. Drizzle with olive oil and roast in the preheated oven for one hour. Remove tray from oven and let cool 10 minutes.
Transfer cooled tomatoes to the blender bowl attachment on your Cuisinart Stand Mixer. Add the vegetable stock and blend until smooth. Pour soup into a 2-quart pot and heat until warmed, but not boiling. Stir in the cream, if using, and cook for one more minute. Serve garnished with croutons.

Game Time!

Jennifer Perillo — Fri, 22 Jan 2010 14:03:00 -0500

Escaping sports seems impossible in my house. There’s always some guy hitting, swinging at, throwing or dunking some sort of ball when it comes to weekend TV viewing. I figure if I can’t beat ‘em, then I can at least eat something yummy and pretend to feign interest. I couldn’t think of anything that goes better than chips and dip, and boy have I got a surprise for you. We’re not opening any packets in my house. Instead, we’re slicing and sautéing some onions for a tasty treat. The prep is incredibly easy but the pay-off is priceless: homemade onion dip without the artificial aftertaste. The secret is caramelizing the onions. The rest is child’s play—literally, the kids will have a blast pulsing the ingredients into a creamy dip worthy of any chip…or carrot stick.

Caramelized Onion Dip
Makes about 1 cup

2 teaspoons extra virgin olive oil
1 medium onion, sliced thin
1/3 cup sour cream
1/3 cup 2% Greek yogurt
Salt and freshly ground pepper, to taste

Heat olive oil in a skillet over medium-high heat. Add onions and season with salt and pepper. Saute until they begin to soften and become golden, about 10 minutes. Cover skillet and reduce heat to medium-low. Cook, covered, until onions are very tender, about 10 more minutes. Transfer onions, Stir, scraping up any browned bits at bottom of the pot, to a bowl and let cool for 10 minutes.
Add onions, sour cream and yogurt to the bowl of the food processor attachment on your Cuisinart Stand Mixer and pulse until well mixed and the onions are mostly, but not completely chopped. May be stored in an airtight container for up to two days.

Sweet Potato, Leek & Ricotta Souffle

Jennifer Perillo — Fri, 15 Jan 2010 12:37:00 -0500

The Cuisinart Stand Mixer’s food processor attachment ensures a super smooth sweet potato puree. Mom’s take note, the puree is a great first food for babies.

Serves 6

2 large sweet potatoes, roasted, peeled, flesh scooped out & pureed
1 leek, sliced
4 tablespoons of butter, softened
1 cup ricotta, drained of any excess water
4 eggs, separated
salt and pepper

Preheat oven to 350ºF. Grease the bottom and sides of a 9-inch ceramic or glass pie plate with butter; set aside.
Heat 2 tablespoons of butter in a skillet over medium heat. Add leeks and sauté until tender and fragrant; set aside. Meanwhile, using the whisk attachment on your Cuisinart Stand Mixer, beat the egg whites until stiff peaks form; set aside.
In a separate medium-sized bowl, mix the sweet potato puree, butter, ricotta, egg yolks and salt pepper together. Stir in leeks. Fold in the egg whites. Spoon into prepared pie dish and bake for 1 hour, until puffed and golden. Serve immediately.

Hold the Fries

Jennifer Perillo — Wed, 23 Dec 2009 14:53:00 -0500

Some foods are so delicious they should be enjoyed year-round. This past Hanukkah a good friend told me about her method for making latkes. It’s actually a Martha Stewart recipe but in my heart it will always be Olga’s. The secret to a crisp on the outside, soft-pillowy on the inside latke is adding the potato’s natural starch back to them. Olga likes to hand-grate her potatoes, and while I agree for small batches, I can’t imagine not using the food processor if company is coming.

So how exactly do you add the starch back you’re wondering, right? Easy. Let the grated potatoes sit in icy cold water for a few minutes to crisp them up. Scoop the potatoes and pat dry in a cloth towel. Let the water sit for 10 minutes, and when you look back, you’ll see the starch has settled to the bottom of the bowl. Carefully pour off the water, and you’re left with the starchy goodness that will yield the crispiest latke ever. I’ve been hooked on this recipe so much, I decided to serve them with burgers for dinner last week. My daughter was a bit skeptical, but once I swapped in ketchup for the traditional apple sauce, she was sold too.

Potato Latkes
Adapted from Martha Stewart
Makes about 18

2 large russet potatoes, peeled
1 small white onion, finely grated
1 large egg, lightly beaten
3 tablespoons all-purpose flour
Salt and freshly ground black pepper, to taste
Vegetable oil, for frying

Fit your Cuisinart Stand Mixer with the food processor attachment. Place half the potatoes in the bowl of a food processor fitted with the shredding disk attachment and process until shredded. Repeat process with remaining potatoes; transfer to a large bowl of ice water. Using a strainer or slotted spoon, transfer potatoes, reserving liquid, to another large bowl lined with a clean kitchen towel; gently squeeze dry.
Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom; carefully pour liquid from the bowl, reserving milky residue (potato starch), and discard. Transfer potatoes back to bowl with potato starch.
Add onions to bowl; stir in eggs, flour, salt, and pepper.
Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/4-inch of oil. Spoon scant 1/2 cup of potato mixture per pancake into skillet, working in batches and taking care not to crowd the skillet.
Fry on both sides until golden brown, 4 to 6 minutes. Transfer to prepared baking sheet to drain; transfer to oven to keep warm. Repeat process with remaining potato mixture. Serve hot with applesauce, or sour cream and caviar, if desired.

The Ultimate Potluck Party

Jennifer Perillo — Fri, 18 Dec 2009 12:42:00 -0500

When the days get shorter and temperatures dip into unthinkable territory, I like to have a house full of company. Think of it as a greener way of heating the house with all those bodies inside. On such occasions, I serve dinner buffet style, and I’m not all that concerned about the dinnerware matching either. It’s more about relaxing and enjoying the company of friends. One of my favorite meals to make is a hearty beef stew in my slow cooker. It does all the heavy lifting so I can run out and get some wine. I’ll let guests bring the dessert and some crusty baguettes for sopping up the sauce (we’re among friends, so dragging a piece across the dish is completely okay). If I’m really doing well on time, I might even make some homemade pappardelle to serve it over.

The most important thing to remember when making beef stew is to pat your meat dry before tossing in flour. You want the flour to form a dry crust around the meat before browning it in some hot olive oil. Once that’s done, remove the beef cubes and set aside. Give the carrots, onions, garlic and mushrooms a turn in the hot pan so they can caramelize a bit. Then you’re ready to scrape up the tiny bits of browned goodness at the bottom of the pot. This is done by pouring in some beef stock or red wine, and is called deglazing the pan. Transfer it all to your slow cooker, and the 20 minutes of prep work will result in a tender, comforting stew everyone will be talking about the next day.

Jennie’s Beef Stew
Serves 6

½ cup unbleached flour
1 teaspoon salt
Freshly ground pepper, to taste
2 pounds beef stew meat, cubed & patted dry
2 tablespoons olive oil, divided
1 pound wild mushrooms
2 garlic cloves, smashed
1 large onion, cut into quarters
4 medium carrot, cut into 1-inch pieces
1 cup dry red wine
2 tablespoons tomato paste
2 cup beef stock
1 bay leaf
½ cup parsley leaves

In a pie plate, mix the flour, salt and pepper. Coat beef cubes with flour, shaking off any excess. Heat half the olive oil in a heavy-bottomed pot. When hot, sauté the beef in batches, turning once or twice, until nicely browned on all sides. Transfer to the ceramic pot of your Cuisinart Slow Cooker.
Add the mushrooms, garlic, onion and carrots to the skillet and saute golden, adding the remaining olive oil as needed. Remove the vegetables and add to slow cooker.
Add red wine to the skillet, scraping up the brown bits with a wooden spoon. Stir in the tomato paste and beef stock. Pour all ingredients into the ceramic cooking pot. Add the bay leaf. Cover and press the on/off button to turn the unit on. Set time to 8 hours and press Low. Slow cooker will automatically switch to Warm when cooking time has elapsed.
Serve in deep bowls over rice or thick pasta noodles, garnished with the chopped fresh parsley.

Holiday Entertaining, Manicotti Style

Jennifer Perillo — Thu, 10 Dec 2009 16:56:00 -0500

A lot has changed since having children, but my approach to throwing a party is still the same. Unless it’s a crowd of eight or less, buffets are the way to go. They allow you more time to spend with friends and with the right table décor, buffet set ups can be quite beautiful. One of my favorite dishes to make is manicotti from scratch. These ricotta cheese-filled tubes of pasta are actually very easy to make—the batter comes together in the blender, and guests will be impressed when you tell them they’re 100% homemade. Round out your buffet with a salad of winter greens and roasted root vegetables, an antipasto platter and keep the red wine flowing for a fabulous holiday celebration.

Jennie’s Homemade Manicotti
Makes about 16 filled pasta crepes

For the pasta:
2 large eggs
2 cups flour
¼ teaspoon salt
1 ¼ cups whole milk, more as needed to thin the batter
canola oil to lightly grease the pan

Filling:
16 ounces ricotta cheese
2 large eggs, lightly beaten
1 teaspoon freshly chopped parsley, plus more for garnish
¼ cup freshly grated Parmesan or locatelli cheese
Salt and freshly ground pepper, to taste

2 cups marinara sauce
½ cup grated Parmesan cheese

Add the pasta ingredients to the bowl of the blender attachment fitted onto your Cuisinart Stand Mixer. Blend, adding more milk as needed, until batter is a thin, almost runny consistency. Heat a nonstick 6-inch skillet over medium-low heat. Brush pan lightly with oil. Hold pan at an angle, and swirl pan as you pour in enough batter to coat bottom of skillet. Cook 30 to 45 seconds, flip and cook for 15 more seconds. Transfer to a flat dish or tray. Repeat with remaining batter.
Preheat oven to 350ºF. Spread ½ cup of marinara sauce into the bottom of a 9-inch by 13-inch casserole dish. Combine all the filling ingredients in a medium bowl; mix well. Lay pasta crepes on a flat surface and spoon an event amount of filling in a long strip down the center of each one. Roll crepes closed, and place seam-side down into the casserole dish. Evenly pour remaining sauce over filled crepes and bake 20 minutes, until golden and bubbly. Garnish with fresh chopped parsley and serve immediately.