Club Cuisinart Blog

Drink Your Fill of Veggies

Christina Fong — Fri, 17 May 2013 10:05:00 -0400

Kids are notoriously difficult to deal with when it comes to adding a little green to their dish but it doesn’t mean adults are any better, and no, scallion garnishes don’t count. While we aren’t saying our juice recipes will turn the most passionate vegetable naysayers into overnight fans, they may just make the veggie-intake a little easier.

Vegetables are a necessary part of our diet, whether you like them or not, because they’re packed with a bunch of vitamins, minerals, fiber, and other nutrients essential for our health. Juices should in no way be considered a sufficient replacement for whole vegetables, but they’re still good supplements to a diet lacking in vegetables. With so many options to choose from, you may even enjoy experimenting with different mixes. We have 2 super juice recipes for everyone to try at home.

For those of you who own a juicer, try our Super Greens recipe for a health drink rich in chlorophyll and vitamins. You can play around with different herbs to add different dimensions of flavor.

Blenders are a good alternative for those who don’t own juicers. Our Super Veggie Juice is another great drink packed with an assortment of goodies. You’ll be amazed when you see how many veggies can fit in one glass.

Have you tried any other juice recipes? What are your favorites?

Serving Up A Side of Scallion Pancakes

Christina Fong — Fri, 03 May 2013 10:38:00 -0400

Let’s not get into the technicalities of the differences between green onions, spring onions, and scallions. All we know is scallions are delicious, and now that it’s spring, we’ve entered peak scallion season.

Scallions, which can be cooked whole or used as a seasoning or garnish, taste similar to onions only milder in flavor. Most dishes incorporate it for its subtle sweetness and this dish is no different. Scallion pancakes are typically more savory than sweet but the scallions add a nice bit of flavor, and these pancakes serve well as an appetizer or if you’re really hungry, a nice mid-day snack. While they’re fairly easy to make, the perfect scallion pancake requires practice. That means no burnt/blackened bubbles, a crisp exterior, and an overall light, flaky texture.

Scallion Pancakes
Makes 6 small pancakes

2 cups all-purpose flour
2/3 cup warm water
1 bunch scallions, finely chopped
Vegetable oil
Sesame oil
Salt

Mix flour and water in a large mixing bowl until formed into a smooth dough. Knead dough on a lightly floured surface for a few minutes until it is more elastic.
Lightly coat the entire surface of dough with vegetable oil. Place it in a bowl, cover it with a damp cloth or plastic wrap and let it rest for 30 minutes.
On a lightly floured surface, roll out your dough and divide into 3 equal parts. Roll each part into a tube, about 1-inch thick, and cut in them in half.
Roll out each part into a circle with a rolling pin (there should be 6 parts by now). Lightly brush them with sesame oil and sprinkle them with chopped scallions and a pinch of salt.
Roll each circle into another tube and coil them so they resemble a cinnamon roll. The tighter you roll up each part, the more layers you’ll get in each pancake.
Again, use your rolling pin to flatten each coil into a small pancake.
Heat a skillet or cast-iron pan over medium-high heat with a drizzle of oil. Fry each pancake until golden and crisp, about 2-3 minutes on each side, while constantly swirling the oil.
When ready, transfer them to a plate, cut each into wedges of 4-6 depending on how you like them, and serve immediately with your choice of dipping sauce.

Vegan Avocado Alfredo

Rebecca Marber — Wed, 24 Apr 2013 10:24:00 -0400

For some reason, when it comes to be springtime I always start craving avocado. I have no problem eating one of these all by itself with just a little bit of salt--I love how it’s creamy and fresh at the same time. Usually, though, when we think avocado, we think guacamole. But avocado can be used for more things than you might think.

It can be used as a substitute for dairy, as it’s creamy factor provides a similar texture and flavor. Avocados are a type of fruit, though commonly confused for a vegetable, and are loaded with nutrients our bodies need. Not only do they do wonders for your cholesterol, heart, and eyesight, but they also help prevent from cancer.

I decided to try using an avocado as the base for an Alfredo sauce, and I was absolutely amazed by how fulfilling it was over a serving of fettuccini! The color looks a little funny, but once you get past that, you won’t be able to keep yourself from another serving (which is perfectly acceptable since the sauce doesn’t keep for long due to the browning tendency of avocados--so eat up!)

Fettuccini Avocado Alfredo
Serves 2

1 large avocado
2 garlic cloves
juice of half a lemon
1/2 tsp salt
1/4 tsp pepper
small handful fresh basil
2 tbsp extra virgin olive oil
1/4 cup chopped sun-dried tomatoes
6 oz of whole wheat fettuccini

Bring water to a boil and then add spaghetti. Cook for reccomended time indicated on box (usually 8-12 minutes).
Add garlic, olive oil, lemon juice, and salt to Cuisinart Food Processor. Once smooth, pit the avocado and add to processor, along with basil.
Remove pasta from heat once cooked and drain. Add Avocado Alfredo sauce to fettuccini immediately and serve.

Homemade Apple Pancakes for Baby

Christina Fong — Fri, 05 Apr 2013 10:00:00 -0400

Raw, baked, pureed—we love apples any way we can have them and so does your baby, most likely. Apple sauce is among the most popular baby foods, after all. Its naturally sweet taste appeals to any baby’s taste buds, and it’s universally known for its high nutritional value. An apple a day keeps the doctor away, remember?

Though as great as apple sauce is, why not mix it up for your little foodie-in-training? Apple pancakes are a delicious twist on one of the most classic breakfast foods. While it’s common to spice them up with blueberries or chocolate chips, apples add a more subtle sweetness to your pancakes. No sugar is needed as the apples, maple syrup, and ground cinnamon will provide all the flavors you’re looking for. This recipe is also great for when you have extra apple sauce (homemade of course!) lying around.

Apple Pancakes
Makes about 24 silver dollar pancakes

1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup apple purée
1 tablespoon pure maple syrup
1 large egg
3/4 cup plus 2 tablespoons whole milk (low fat or nondairy may be substituted)
2 tablespoons unsalted butter, melted
1 tablespoon unsalted butter for cooking pancakes

Stir the flour, baking powder, baking soda, cinnamon and salt together in a small bowl.

Put the apple purée, maple syrup, egg, milk and butter into the Baby Food Maker & Bottle Warmer work bowl fitted with the steam blade. Process the ingredients on chop for about 5 seconds.

Sprinkle the dry ingredients evenly over the wet ingredients in the work bowl. Pulse on chop until ingredients are just combined, about 5 pulses.

Put the remaining butter in a large nonstick skillet and place over medium heat. Once butter melts add the batter into the hot skillet, one tablespoon per pancake, to make silver dollar pancakes.

Cook pancakes about 2 minutes on the first side and 1 minute the second.

*Please consult your baby’s pediatrician before introducing new food into their diet.

Sweet Potatoes: Get Every Bang for your Bite

Rebecca Marber — Tue, 19 Mar 2013 10:00:00 -0400

Sure, plain old potatoes are vegetables. We tell ourselves this when we want to justify that bag of chips or plate full of french fries. In reality, white potatoes lack significant nutrition and have even been banned from many school cafeterias. Sweet potatoes, on the other hand, have been proven to deliver a number of health benefits. When it comes to picking your potatoes, it’s best to follow the vegetable rule of thumb: the more colorful, the better.

For starters, sweet potatoes have a lower glycemic index than white potatoes, meaning that they will keep you fuller for longer (think of it like this- sweet potato:brown rice, as white potato:white rice). Sweet potatoes are also high in antioxidants which help the body fight against inflammatory problems such as arthritis and cancer. If this isn’t enough, these superfoods are packed with vitamins that do wonders for your immune system and are linked to weight loss.

Also important to remember in the battle between sweet and white potatoes is the ways in which they typically are prepared. Though sometimes baked, we usually see white potatoes in fried, greasy form which adds greatly to the caloric damage per bite. Sweet potatoes, however, are usually boiled or baked, which may be considered unappealing or boring to those who aren’t used to eating them. In reality, sweet potatoes are much more flavorful than white potatoes, but for those not yet convinced, I have a recipe that will convert any non-believer.

Lemon Tahini Sweet Potato Salad could be my new favorite food. I tried this at a restaurant recently, and decided to recreate the recipe at home because I was craving it so much. It was amazingly easy to make, but I will say, it went fast. I doubled the recipe here so you can keep some in the fridge for later (unless, of course, you’re sharing with others).

Sweet Potatoes with Lemon-Tahini Sauce

Ingredients

2 sweet potatoes
3 tablespoons lemon juice
1/3 cup tahini paste
1/3 cup water
1 garlic clove (minced)
1/2 cup fresh mint leaves
1/4 teaspoon salt
1 tablespoon olive oil
1 tsp toasted sesame seeds

Directions

Peel skin from sweet potatoes and cube. Place on baking sheet and drizzle with olive oil. Roast at 400 degrees for approximately 40 minutes, or until soft and golden, flipping every 10-15 minutes.
Add lemon juice, tahini paste, garlic, mint leaves, salt, and olive oil to bowl in small bowl and whisk until combined. Set aside until sweet potatoes are finished roasting.
Once soft, remove sweet potatoes from oven and add tahini sauce. Chill in fridge. Serve with sprinkled sesame seeds on top.

Fall in Love with Chia Seeds

Rebecca Marber — Fri, 15 Mar 2013 17:31:00 -0400

The health food world can’t stop talking about these little things called chia seeds. But what are chia seeds, you may wonder, and what do they do for us?

Chia seeds are a plant that’s part of the mint family, however they actually don’t have any flavor at all. What’s the point, then? First of all, they add great texture to anything the mind can think of: soups, yogurt, smoothies, sauces, etc.. As an added plus, they are a rich source of omega-3 fatty acids which help protect against arthritis, cancer, and heart disease, for starters. When soaked in any liquid, chia seeds expand into a gelatinous substance that is high in fiber--meaning when we eat them, we feel more full. And these are only few of the benefits chia seeds provide us; so, moral of the story: it’s time to fall in love.

I decided to experiment with chia seeds by adding them to milk to make a chocolate pudding. I personally prefer almond milk to regular milk, but feel free to substitute this for whatever milk you like. This pudding takes no time to make at all; the hardest part is waiting because the pudding always tastes best when left in the fridge overnight. Once all the ingredients have been mixed and chilled, this Chocolate Chia Seed Pudding is absolutely delicious, as the chia seeds make it extra thick and satisfying. I hope you learn to love chia seeds just as I did!

Chocolate Chia Seed Pudding
Serves 2

1/2 cup whole chia seeds
1 1/2 cups almond milk
1 tbsp rolled oats
1/2 tsp pure vanilla
2 tbsp cocoa powder
3 tablespoons agave
sliced almonds for on top

1. Put almond milk, rolled oats, vanilla, cocoa powder, and agave in blender. Run until mixture is smooth.
2. Add mixture to a bowl and mix in chia seeds.
3. Refrigerate pudding overnight for best texture results.
4. Before serving, add sliced almonds on top.

What Is Fennel?

Christina Fong — Fri, 01 Mar 2013 10:39:00 -0500

Those who have looked upon it say it has the bulbs of an onion topped with celery-like-stalks and a feathery green carrot top, but this mystery vegetable is no mystery at all. The name of this intriguing and versatile find is fennel, and it’s about time you started using it more in your dishes if you haven’t already.

Highly popular in Mediterranean and Italian cuisine, fennel is a sweet, aromatic plant that is closely related to parsley, carrots, and coriander. It tastes similar to anise with its licorice-like flavors. If you’re wondering which part of it is edible, the answer is all of it! The bulbs can be served raw or cooked, the stalks work well as celery-substitutes, the leaves can be chopped and used as garnish, and the seeds can be dried and used as a sweet spice, which is commonly found in Middle Eastern and South Asian cuisine.

Fennel also contains a number of medicinal properties. Not only is it great for digestion, stomach pains, and coughs, it stimulates milk production for new mothers and helps soothe babies suffering from colic. But enough about how great it is. Try it for yourself!

Sauté of Chicken with Fennel and Apples
Cuisinart Original
Makes 4 servings

2 cloves garlic, minced
2 tablespoons chopped Italian parsley
1 large fennel bulb, 1-1/4 to 1-1/2 pounds, trimmed to fit large feed tube
1 large golden delicious apple, about 1/2 pound, cored and halved
4 boneless, skinless chicken breast halves, about 5 ounces each
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
2 teaspoons herbs de Provence
1/2 cup chicken stock

In a food processor, process the parsley for 10 seconds to chop; remove and reserve. With the machine running, drop the garlic through the feed tube and process 10 seconds to chop; remove and reserve. Insert the 8 mm slicing disc, use medium pressure to slice the fennel and apples. Remove and reserve.

Place the chicken between two sheets of plastic wrap, use a flat meat pounder to pound to an even thickness of 1/2 - inch. Season the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.

In a sauté pan, heat one tablespoon of the oil over medium high heat. Add the fennel, apples, herbs and the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper; cook for 10 - 12 minutes, stirring now and then until the fennel and apples are tender and golden brown. Transfer to a dish, cover loosely with foil.

With the sauté pan still over medium high heat, add the remaining olive oil and heat. Add the chicken to the pan "skin side down" and sprinkle with the remaining herbs. Cook for about 5 minutes, stir in the garlic, turn and cook for 3 - 4 minutes longer. Remove the chicken from the pan and keep warm with the fennel and apples. Add the chicken stock to the pan, cook for 1 minute to reduce by half. Return the chicken, fennel and apples, and any accumulated juices to the pan, bring to a simmer. Cover and remove from the heat, let sit for 5 minutes to steam. Sprinkle with the reserved parsley and serve hot.

Common Soup Thickeners

Christina Fong — Fri, 15 Feb 2013 15:11:00 -0500

Signs of warmer weather might be bringing some of you out of your winter funk but it doesn’t mean it’s the end of soup season! A nice hearty bowl of hot, creamy soup is what the cold season is all about so while you wait for the heat to return, let's talk soup.

For those who like their thick, creamy soups, there are several ingredients that you may already have lying around in the kitchen that can help with this.

Flour and Cornstarch are common thickening agents that can be used to make slurries for thickening. Simply whisk a few tablespoons of either in a separate bowl with a little bit of cold water or broth being used and then add to your soup.

Cream also works well as a rich thickening agent. Depending on how much soup you’ve made, add a few cups to the pot and the soup will thicken as it boils.

Nuts and Nut butters are one of the oldest thickening agents around. Nuts have to be ground into a powder or paste before being added. Whichever you have on hand, they’re sure to add another dimension of flavor to your soup as well.

Arrowroot is similar to cornstarch but adds a glossier look to your soup. It’s best used when thickening an acidic soup and the best choice when looking for a completely neutral-tasting thickener.

Pureed Vegetables such as some of those used in the soup are the most natural route if you want to thicken it. Just puree some of the vegetables and add it back to your soup for more body.

What other thickeners do you use?

Cauliflower Crust Pizza

Rebecca Marber — Tue, 05 Feb 2013 10:00:00 -0500

If you’re like me, you can never say no to possibly the greatest food temptress: a slice (or so) of warm, cheesy pizza. Unfortunately I realize that ordering a pie in for dinner every night isn’t quite the best option for keeping a healthy diet. So, when I heard about a pizza crust made primarily out of cauliflower, I thought to myself: could it be? A pizza variation that is equally delicious as is healthy?

I didn’t wait a second to try making Cauliflower Crust Pizza. It turns out I already had most of the ingredients, so I was off cooking in no time. I was amazed by how simple the recipe was; I’ve had several failed attempts with pizza dough not rising that the cauliflower crust seemed almost fool-proof.

In less than an hour, my pizza was ready to be devoured. And devoured it was--Cauliflower Crust Pizza turned out to be everything I’ve ever dreamed of and more. Not only is this pizza low in carbs (and gluten-free!), there are roughly 50 calories worth of crust per slice. Finally, a pie I don’t have to worry about finishing! Just to make sure I wasn’t delusional, I left a few bites for my friends to try. They were just as excited as I was, admitting this healthy option was one they doubted at first but would be making very, very soon.

I decided to go light on the toppings for my first attempt as I wanted to test that I actually liked the crust rather than mask it in things I already know I love. I usually like a little protein (i.e. pepperoni) on my pizza, but this time I just sprinkled a few sauteed onions and some roasted tomatoes and garlic atop light layers of tomato sauce and cheese. But this cauliflower crust is by all means customizable!

Cauliflower Crust Pizza (Gluten-Free)

For the Crust:

1 head cauliflower
1 1/2 cups low-fat shredded mozzarella
2 eggs (beaten)
2 cloves garlic (minced)
1 teaspoon salt
1 teaspoon basil
1 teaspoon oregano

My toppings:

1 cup low-fat shredded mozzarella
3/4 cup tomato sauce
1/2 red onion
2 handfuls grape tomatoes
6 cloves garlic
Olive oil

Directions:

Preheat oven to 400 degrees F.
Slice tomatoes in half. Put in glass baking dish with garlic and olive oil. Roast for 30-40 minutes, or until wilted. (Set aside to use for toppings later)
Slice red onions into long, thin strips. Saute with olive oil until soft, and light brown. (Set aside to use for toppings later)
While toppings are cooking, chop stems and leaves off cauliflower head. Process in Cuisinart Food Processor until cauliflower looks the size of rice. Saute cauliflower in skillet on medium heat for approximately 7 minutes, or until cauliflower becomes soft.
Remove from heat and place in bowl. Add remaining ingredients for crust to bowl. Spread mixture into circle on a pizza stone, about 1/2 an inch thick (or as desired). Bake for 25-30 minutes, or until crust reaches desired crispiness.
After removing crust from oven, add layers of tomato sauce and cheese. Sprinkle toppings evenly and place back in oven for another 5-7 minutes. Remove from oven and enjoy!

Must-Have Sauces and Spices for Any Asian Dish

Christina Fong — Fri, 25 Jan 2013 15:20:00 -0500

It’s a Saturday night and you suddenly find yourself in the mood to whip up an Asian-styled meal, so you check your pantry only to find you’re missing key ingredients! If you want to incorporate a lot more Asian flavors into your cooking, a well-stocked pantry is an important first step.

Where should you start? With this list:

Soy Sauce is one of the oldest condiments in the world that comes in light, dark and low sodium. It’s commonly used for marinades, stir-fries and dipping.

Sesame Oil is very flavorful and best used as a seasoning rather than cooking oil. A few drops of it are typically all a dish needs.

Ginger is an absolute must when it comes to Asian cuisine. Its spicy and zesty flavor gives many dishes their fresh taste.

Hoisin Sauce is a deliciously sweet, thick sauce with a subtle spiciness to it and works great as a marinade or dipping sauce in Chinese dishes.

Black Bean Sauce is another thick Chinese sauce that is salty rather than sweet but also has very bold flavors best used in stir-fries.

Teriyaki Sauce is different in Japan than it is in the U.S. As a result, people usually prefer one over the other due to differing tastes. Store-bought or homemade, the main ingredient in both is soy sauce.

Cumin is a very popular spice used in South and Southeast Asian dishes and is the main ingredient in curry powder. It’s used in curry pastes as well as marinades.

Cardamom has a distinct taste with a strong lemony flavored mixed with spicy, bitter, and sweet tastes. It’s a common ingredient in various curries.

Turmeric is a yellow spice that’s also used in many curries such as yellow curry and curry rice. Its fragrance has hints of orange and ginger.

Mirin is a mildly sweet rice wine that is used mainly in Japanese dishes. It’s particularly good at hiding the pungent smell of certain fishes.

Dashi is a Japanese stock that’s used in many soups and sauces. There are various versions made from ingredients such as kelp, dried bonito flakes, shiitake mushrooms, and more.

Ponzu is similar to vinaigrettes, made up of citrus juices and soy sauce. While they’re available bottled and ready-made, many recommend making it from scratch.

This is of course only a sampling of commonly used spices and sauces. There are many more left to explore and add to your pantry. What else would you add to our list?

New Year, New Diet

Katie Marber — Sun, 06 Jan 2013 16:00:00 -0500

Many of us will take advantage of New Year’s Resolutions to jump start intense diet plans or to improve overall health in 2013. While certain guidelines may not seem revolutionary or shocking, such simple diet ideas may have fallen by the wayside as 2012 came to a close. For those who do not know where to begin, these five suggestions can help.

1. Go Green Tea
The amazing benefits of green tea may not be a new discovery, but for those who are not aware, green tea acts as a great source of antioxidants. By adding green tea, hot or iced, into your diet, not only are you receiving these benefits, but it can fill you up between meals to avoid useless snacking.

2. Water for Wellness
We’ve all been told to aim to drink at least eight glasses of water a day, but sometimes it can be a struggle to find the time or to keep track of your fluid ounce-intake. This year, it can be easy enough to hydrate by drinking a glass before and after every meal. In addition, if you do not have a reusable water bottle yet, carrying one around with you makes this resolution an easy success.

3. Freshen Up
Instead of keeping snacks that lack any nutritional value in the house, make sure to always have fresh fruits and vegetables. If your trips to the grocery store are limited, stock up on apples, orange, baby carrots and other fresh produce that can last longer in the refrigerator.

4. Go Fishing
Well, not actually. However, part of a well-balanced diet should include at least one seafood plate a week, white fish in particular. With omega-3 fatty acids, white fish contributes to a healthy lifestyle.

5. Give into Dark Chocolate
It’s true that everything in moderation is a good thing. This mouthwatering treat contains antioxidants and benefits for the heart and brain. When you’re craving something sweet, allowing yourself dark chocolate can be a wonderful compromise.

Rudolph's Candy Cane Ice Cream Cake

Katie Marber — Mon, 10 Dec 2012 10:00:00 -0500

There’s just something about this time of the year that makes joyful songs play louder, busy days seem shorter, irritable neighbors act nicer, and, of course, desserts taste sweeter! Every holiday season, friends and family exchange their favorite recipes as a way to spread cheer. This year, for an exceptionally sweet treat that your kids will love, try Rudolph’s Peppermint Ice Cream Cake!

This mouth-watering dessert requires no baking, although it does require planning ahead, as it must freeze overnight. The beauty of ice cream cake is that no matter when it’s made, it will stay fresh, unlike other cakes. Once it starts melting, simply put it back in the freezer! The ingredients are so simple that I recommend making a couple at a time to store in the freezer. The kick of the peppermint mixed with the blissful chocolate crust embodies the quintessential holiday flavor that will guarantee swiftly cleared plates.

Ingredients:
Serves 12

½ gallon peppermint-flavored ice cream
2 cups frozen whipped topping, plus extra for serving
1 package crème-filled chocolate sandwich cookies, crushed
½ cup melted butter
2 cups hot fudge
Peppermint candy canes, crushed (for topping)

Directions:

In a bowl, mix crushed cookies and butter. Then in a 9 inch spring form round, press mixture into the cake pan. Make sure the ice cream has softened, then combine the ice cream with the whipped topping, mixing it thoroughly. Atop the cookie and butter crust, evenly spread the ice cream mixture. Place in freezer for 3 hours.

Once firm, slightly warm the hot fudge and pour sauce over frozen ice cream to cover evenly. With the crushed candy canes, decoratively cover the entire surface, and then place back in the freezer over night, or for at least 8 hours. Remove from pan to a cake stand and serve!

Oh So Sweet Potato Fries

Christina Fong — Thu, 25 Oct 2012 15:37:00 -0400

If you’re stocking up on Fall produce, then sweet potatoes should definitely be in your pantry. They’re high in nutrition and deliciousness, making them perfect for all kinds of eaters. And when you transform them into oh-so-yummy fries, these potatoes will be on the short list of veggies your child loves!

Sweet potatoes are abundant in Vitamin A and C, calcium and potassium but shhh! No one has to know that. In the case of these fries, we want to bake them over frying them in order to retain a majority of all these nutrients. In fact, a lot of them can be found in their skin so when you’re peeling your potatoes, leave them alone! The recipe below is a basic, kid-friendly one but if you want to add more flavor, throw in some of your favorite spices. And of course, don’t forget about the dip. A few personal favorites are pesto and honey mustard. What are yours?

Baked Sweet Potato Fries
Makes 4 servings

2-3 large sweet potatoes, peeled
3 tablespoons olive oil
1 tablespoon brown sugar
1 teaspoon salt
Sprinkle of corn starch (optional)

Preheat your oven to 450 degrees.
Peel the sweet potatoes however you want to (i.e. wedges, french fries or chips).
Mix them in a bowl with oil, sugar and salt, and then spread them onto a preheated baking sheet in a single layer. Make sure none of them are on top of each other. Sprinkle a bit of corn starch to achieve extra crispiness.
Bake them for 15 minutes, rotate potatoes, and then bake them for another 15 minutes or until slightly brown and crispy.

Cinnamon Apple Caramel Bites

Katie Marber — Mon, 24 Sep 2012 10:05:00 -0400

As we’ve all heard many times before, “an apple a day keeps the doctor away.” Take advantage of the quintessential fruit of the season while making use of what’s stored away in the pantry. Try this fun twist on an autumn favorite, Cinnamon Apple Caramel Bites, that the family will love creating as much as they will love eating them!

This delicious recipe calls for unpeeled apples, which helps ensure that your family gets a decent intake of fiber. Not only do the apples add a sweet and tangy kick to the cookies, but they also act as a good source of antioxidants.

Yielding about three-dozen, family and friends will all enjoy this seasonal snack. Better yet, your whole family can gather around and participate in dipping the cookie pops into the warm and luscious caramel topping!

Apple Caramel Cookie Bites
Serves 36

For Cookie Dough:
½ cup butter, room temperature
¼ cup confectioners’ sugar
¼ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups all-purpose flour

For Filling:
1/3 cup finely chopped apple, with skins
1/3 cup evaporated milk
1/3 cup sugar
¼ teaspoon cinnamon

For Topping:
14 ounces caramels
2/3 cup evaporated milk

Instructions:
Preheat the oven to 350 degrees F. For filling, combine the chopped apple, evaporated milk and sugar in a small saucepan over medium heat. Once thickened, let cool. Cream butter and sugars in a large bowl. When light and soft, beat the egg in, and then the vanilla. In a small bowl, combine flour and salt, and then gradually mix into the creamed mixture. With the dough, form 1-inch balls. Insert ¼ teaspoon of filling in the center of each ball by flattening the dough and then reshaping the dough over the filling. On greased baking sheets, place balls about an inch apart. Bake for about 15 minutes or until light brown. Set aside to cool. For the topping, over low heat melt the caramels with evaporated milk in a small saucepan. Stick a toothpick into each cookie and fully coat with caramel. Allow a few minutes for drying, and enjoy!

Get Your (Fruit) Jam On!

Christina Fong — Fri, 07 Sep 2012 13:31:00 -0400

The end is coming! For summer that is. That means saying goodbye to our beloved summer fruits while welcoming the return of some of our fall favorites. What better way to celebrate your seasonal fruits by cooking up a lovely jam you and your baby will undoubtedly salivate over?

For a baby discovering new flavors, fruit jam on the usual plain piece of bread is a welcome splash of tang. The problem is a lot of store-bought choices are very high in sugar, which is a major concern among parents. To avoid those unhealthy additives for your growing baby, homemade jams are the best option. You can pick and choose the fruits you want to use and adjust the amount of sugar you include. In this case, we’re going to be replacing sugar all-together with nature’s own sweetener: honey. That and our marriage of summer (strawberry) and fall (pomegranate) fruits will keep your baby’s taste and health needs in check.

Strawberry Pomegranate Jam (Low Sugar)
Makes about 1-3/4 cups

*Recommended for babies one year and older

1 pound strawberries, stemmed and quartered
1/2 cup honey
2 tablespoons pomegranate juice
3/4 ounce powdered fruit pectin for low sugar recipes

Place all ingredients in a 1-1/2 quart microwave safe bowl or casserole that is at least 4-inches deep. Stir to combine. Cover loosely with a sheet of waxed paper cut just slightly larger than the bowl/casserole.
Place in the Cuisinart Compact Microwave and microwave on High for 5 minutes. Stir using a heatproof spatula or wooden spoon; be sure to scrape the bottom of the bowl. Microwave uncovered on High for 5 minutes. Stir well. Microwave, uncovered, on High for 2 minutes. Stir well. Microwave on High for 2 more minutes – jam will be boiling. Remove from Microwave Oven and carefully skim off and discard any foam that has accumulated on the top. Stir and allow to cool for at least 20 minutes before using – jam will thicken as it cools. Transfer to containers with non-metallic covers and refrigerate. Keeps about 10 days in the refrigerator.

How to Pull a Party out of Your Pantry

Jean at Delightful Repast — Tue, 28 Aug 2012 09:00:00 -0400

Sometimes the best parties are the ones that happen unexpectedly. Are you at a loss when friends drop in, or are you the host who can turn any unannounced visit into an occasion? To pull a party out of your pantry, all you need is a stock of on-hand staples and a handful of fresh ingredients.

Nothing makes entertaining easier than having a plentiful pantry (including frozen and refrigerated staples) and a few quick and easy recipes. Pick several basic dishes that can be endlessly varied according to what’s in season, what’s on hand and who drops in.

Pull out an assortment of nibbles while you set to work on a soup, sauté or pasta dish featuring pantry items accented by fresh, seasonal ingredients. There’s something very satisfying about being able to whip something up on the spur of the moment.

Each cook’s pantry will be different. This list will not suit everyone. Buy only what you will actually use, and rotate your stock.

Baking Supplies

Baking powder
Baking soda
Buttermilk, powdered
Chocolate chips
Chocolate, unsweetened
Cocoa, unsweetened
Cornmeal
Cornstarch
Extract, almond, vanilla
Flour, unbleached all-purpose
Honey
Molasses
Nuts, raw
Salt
Spices
Sugar, brown, granulated and powdered
Yeast

Bottles

Brandy
Liqueurs
Marsala
Port
Rum
Sherry
Wine

Cans and Jars

Anchovies
Applesauce, unsweetened
Artichoke hearts
Bamboo shoots
Barbecue sauce
Beans, black, garbanzo, kidney, pinto
Broth, beef, chicken, vegetable
Capers
Chiles, chipotle
Chiles, green
Chili sauce
Chutneys and relishes
Coconut milk
Fruits and fruit juices
Hoisin sauce
Hot sauce
Jams, jellies, curds
Ketchup
Mayonnaise
Milk, evaporated
Mustard,Dijonand others
Oil, Asian sesame
Oils
Olives
Peanut butter, other nut butters
Pickles
Pimientos
Pumpkin puree
Roasted red peppers
Salmon
Salsa
Soup
Soy sauce
Syrups
Tahini
Thai curry pastes
Tomato paste
Tomato sauce
Tomatoes, diced
Tuna
Vinegars
Water chestnuts
Worcestershire sauce

Dry and Packaged

Beans, lentils, split peas
Cereals
Coconut
Coffee
Cookies
Crackers
Fruits, dried
Gelatin, unflavored
Herbs, dried
Milk, powdered
Mushrooms, dried
Nuts, roasted
Oatmeal
Pasta
Rice and other grains
Seeds, sesame, sunflower, pumpkin
Tapioca
Tea
Tomatoes, sun-dried

Other Foods

Garlic, onions and shallots
Potatoes

Frozen Foods

Chicken breasts
Cranberries
Ground turkey
Peas
Phyllo
Puff pastry
Shrimp, peeled raw

Refrigerator Staples

Apples
Butter, unsalted
Cheese, Cheddar, cream, Monterey Jack, Parmesan, Swiss
Eggs
Ginger, fresh
Lemons and limes
Milk
Prosciutto
Sour cream
Whipping cream
Yogurt

Get Back to Your Roots

Vivian Manning-Schaffel — Fri, 24 Aug 2012 08:00:00 -0400

With the Fall season on our doorstep, fresh root veggies abound and make great staples for a new eater's diet. They taste sweet, puree to a smooth consistency, and have few allergens - all good attributes for a baby's first food.

Root veggies are also packed with nutritional benefits: The betacarotene in carrots and sweet potatoes helps baby's vision develop, and gives their immune system a much-needed boost in the colder weather. Both cauliflower and parsnips are high in Vitamin C and folate - an important nutrient on both sides of the womb that helps baby's growth and cell regeneration.

There are also a number of fantastic and easy root recipes in our baby recipe section.

Sweet Potatoes
Makes about 8 servings

1 medium sweet potato, about 7 ounces, peeled and cut in half
1/2 teaspoon olive oil (optional)

Preheat oven to 350°
Insert slicing blade assembly to Cuisinart® food processor. Slice both halves of the sweet potato. Toss slices in a mixing bowl with olive oil.
Pour 1/2 cup water onto a jellyroll pan. Arrange slices on sheet tray and bake in oven for about 15 to 20 minutes, until slices are soft. Cool and serve.

Nutritional information per serving:

Calories 80 (42% from fat) undefined carbohydrates 10g undefined protein 1g undefined fat 3g undefined sat fat undefined 1g undefined chol 0mg

Carrots
Makes about twelve 1-ounce servings

1 pound carrots, peeled and trimmed

Insert the slicing blade on the Cuisinart® food processor work bowl. Arrange the carrots in the small feed tube and slice using the small pusher.
Place sliced carrots in a steamer basket to fit a 3- or 4-quart saucepan filled with an inch of water. Place the pan with a tight fitting lid over high heat. Once the water comes to a boil reduce the heat to medium. Steam carrots for 20 minutes until they are completely soft.
Place steamed carrots in work bowl fitted with the metal chopping blade. Pulse 5 times and then turn machine on for 20 seconds. Scrape work bowl. Process for 20 more seconds. For a smoother consistency, pulse in 1 tablespoon of cooking liquid until desired consistency is reached.
Allow mixture to cool. Store in refrigerator in airtight container for up to 3 days or fill ice cube trays or other containers to freeze.

Nutritional information per 1-ounce serving:

Calories 16 (4% from fat) undefined carb. 4g undefined pro. 0g undefined fat 0g undefined sat fat 0g undefined chol 0mg undefined sod. 13mg undefined Calc. 10mg undefined fiber 1g

Quick and Easy Spoon Rolls

Jean at Delightful Repast — Thu, 09 Aug 2012 10:00:00 -0400

Traditional spoon rolls are the quickest and easiest yeast bread going. The problem I always had with them was that, though tasty, they are more like a muffin in texture. So I started experimenting and came up with a much more flavorful version that has the proper yeast dough texture. It's still just as quick and easy, but since they have to hang out in the refrigerator for at least 24 hours, you have to plan ahead.

24-Hour Spoon Rolls
Makes 18 rolls

3 3/4 dip-and-sweep cups (18.75 ounces) unbleached all-purpose flour
1/4 cup sugar
2 1/4 teaspoons (1 package) instant yeast
1 1/4 teaspoons salt
1/2 cup unsalted butter
2 cups water
1 large egg, lightly beaten

In large bowl, whisk together flour, sugar, yeast and salt. In small saucepan, melt butter; stir in water. With dough whisk or large wooden spoon, stir water, melted butter and beaten egg into flour mixture until blended. The dough will be very sticky. Cover with lid or plastic wrap. Place in refrigerator for at least 24 hours or up to three days.
An hour to an hour and half before serving time (the longer time if your kitchen is cold), remove from refrigerator and stir down the dough (just a few strokes). With a 1/4-cup measure, scoop dough into well-greased or cooking-sprayed muffin tins, filling two-thirds full (scant 1/4 cup). Let rise, uncovered, 20 to 30 minutes (60 minutes if kitchen is cold) or until they’ve risen to the top of the cups. During last 15 minutes, preheat oven to 400 degrees.
Bake at 400 degrees for 20 minutes or until rolls are golden brown. Let stand 5 minutes before removing from tins.

Cool Summer Salad - Cucumbers and Cream

Jean at Delightful Repast — Thu, 02 Aug 2012 10:00:00 -0400

Hot foods, whether hot off the grill or spicy hot, call for a cooling accent on the summer table. Cucumbers are the natural choice for summer salads, and this one is quick and easy.

Perfect with grilled salmon or lamb, this light salad can also give the palate a reprieve when eating the spicier dishes of Indian, Mexican and other cuisines.

If using thin-skinned English cucumbers, leave the skin on. Thick-skinned cucumbers fresh from the garden can be peeled or not, but those bought at the supermarket have been waxed and must be peeled. Greek or strained yogurt can fill in for the sour cream, if you prefer.

Cucumbers and Cream
Makes 4 servings

2 medium (12 ounces each) cucumbers
1/4 medium red onion, very thinly sliced and rinsed
1/2 teaspoon salt
1 tablespoon finely chopped fresh dill
1 tablespoon white wine vinegar
1 teaspoon sugar
1/8 teaspoon coarsely-ground black pepper
1/2 cup sour cream

Peel and halve cucumbers lengthwise. Scrape out the seeds with a teaspoon. Slice 1/8-inch thick. In 1.5-quart bowl, toss sliced cucumbers and onion with salt and refrigerate for at least 30 minutes or up to 4 hours. Drain well and pat dry.
In a 1-quart serving dish, toss cucumbers and onions with dill, vinegar, sugar and pepper. Stir in sour cream. Cover and chill for at least 30 minutes, or up to 2 hours, before serving.

Eating with the Seasons

Jean at Delightful Repast — Thu, 26 Jul 2012 10:00:00 -0400

Eating with the seasons comes naturally to gardeners and locavores (people interested in eating food that is locally produced, not moved long distances to market), but anyone can do it. There’s no need for complicated lists of what’s in season where. Simply pay attention at the supermarket to where the produce is from.

Buying local, or at least, domestic produce grown as close to home as possible is better for you and the planet. Foods that have not been shipped in from great distances make a lighter impact on the environment, and fruits and vegetables that have not been bred for their keeping and shipping qualities are more flavorful than those that have been transported from afar.

The old adage “good things are worth waiting for” is especially true when it comes to seasonal produce. Although we have access to nearly any food at any time, eating with the seasons leads to more pleasure in dining—the pleasure of anticipation and change as well as superior quality.

Yes, you can buy summer fruit in February and asparagus in October (flown in from South America). But skip the globe-trotting imports and enjoy the anticipation of the first asparagus of spring. The first juicy peach of summer is all the sweeter for those who’ve spurned the out-of-season imports.

Butternut Squash Risotto

Jean at Delightful Repast — Thu, 19 Jul 2012 10:03:00 -0400

After a few months of warm-weather favorites, we start craving some of the dishes we’ll be making when the days shorten and cool. Of course, one can make risotto any time of year, but I especially like making it when there’s a bit of a chill in the air.

Butternut squash can be found at farmers markets toward the end of summer and is available through winter. If a gardening friend has a bumper crop, bake squash, puree in Cuisinart food processor and freeze in measured batches to have on hand for recipes. If just making enough puree for one recipe, make it a day or two ahead and refrigerate, to get a jump on dinner. Then about 40 minutes before you want to serve the risotto, pull up a high stool to the stove and settle in for some serious stirring.

Butternut Squash Risotto
Makes 6 to 8 servings

3 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
2 tablespoons finely minced shallot
2 cups organic Arborio rice
1/2 cup dry white wine
6 cups lower-sodium chicken or vegetable broth, heated
1 1/2 cups butternut squash puree (1 2-pound squash, baked)
1/4 teaspoon salt
1/4 teaspoon grated nutmeg
1/8 teaspoon white or black pepper
2 tablespoons unsalted butter, cut into 4 cubes
1/2 cup freshly grated Parmesan
2 tablespoons finely chopped flat-leaf parsley

In 10-inch straight-sided skillet, heat olive oil over medium heat. Cook the onions and shallots until golden, stirring often, about 8 minutes. Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring, until evaporated. Add 1 cup of the hot broth along with the squash and seasonings and cook, stirring, until all the liquid has been absorbed.
Continue to add hot broth in small batches, just enough to completely moisten the rice, and cook, stirring, until each addition has been absorbed. Stir constantly and simmer very gently until the rice mixture is creamy but al dente, about 25 to 30 minutes from the time the wine was added.
Remove from heat and beat in the butter, one piece at a time, until completely melted. Beat in the cheese. Adjust the seasoning, if necessary. Ladle into warm shallow bowls and garnish with finely chopped flat-leaf parsley.

Chill Out with Lemon Sherbet

Jean at Delightful Repast — Fri, 06 Jul 2012 12:03:00 -0400

The sherbets of my childhood were of the store-bought variety, tasty enough but overly sweet and filled with various artificial additives, the most obvious being the food coloring. If you have an ice cream maker, you can make your own frozen desserts using all wholesome ingredients.

Lower in fat than ice cream, sherbet makes a most refreshing summer dessert. Needs no embellishment, but fancy it up if you like with a handful of fresh blueberries. With no cooking involved, it’s a dessert you can make without heating up the kitchen—or the cook!

Lemon Sherbet
Makes about 5 cups

1 tablespoon finely grated lemon zest
1/2 cup freshly squeezed lemon juice
3/4 cup sugar, divided
1 1/2 teaspoons unflavored gelatin
Pinch salt
1/2 cup boiling water
1/2 cup heavy whipping cream
1 1/2 cups reduced fat (2%) milk

Zest and juice lemons.
In 1- or 2-quart glass measure (the spout will make pouring into the machine easier), stir together 1/4 cup sugar, gelatin and salt. Stir in boiling water, stirring until dissolved. Stir in lemon juice, zest and remaining sugar, stirring until dissolved. Stir in cream, blending well. Stir in milk; cover and refrigerate until well chilled, at least 4 hours or overnight.
Assemble the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 15 to 20 minutes. Or follow the directions for whichever brand ice cream maker you have.
Transfer the soft sherbet to a freezer-safe airtight container, and place in freezer for at least 4 hours.

Pasta-bilities

Jean at Delightful Repast — Thu, 28 Jun 2012 09:00:00 -0400

In 2011 a global survey by the charity Oxfam discovered pasta to be the world’s most popular dish. Universally appealing, pasta is inexpensive, versatile, convenient and deliciously satisfying.

Though we often see it drowning in sauce, experts agree that pasta should be just coated. Put a bowl of sauce on the table so that those who like more sauce can ladle it on to their liking.

Pasta comes in hundreds of different types and shapes. Here is a just a sample:

Long strands: Capellini, spaghetti, bucatini
Long flat: Fettuccine, linguini, tagliatelle, pappardelle
Sheet: Lasagne
Tubes: Penne, ziti, rigatoni, elbow macaroni, mostaccioli
Specialty shapes: Farfalle, fusilli, shells, rotelle, gemelli, campanelle
Stuffed: Ravioli, mezzelune, tortellini

Different shapes traditionally call for different sauces. Pairing pastas and sauces is something of an art. The possible combinations are limitless. There are no hard and fast rules, just a few general guidelines to which there are plenty of exceptions. Do lots of delicious experimenting to discover what you like best.

While the long strands take a very smooth sauce, the long flat shapes take creamy or slightly chunky sauces. The tubes and specialty shapes can take thick and/or chunky sauces—the larger the pasta, the thicker or chunkier the sauce.

My one unbendable rule: Hot pasta on hot dishes. When you drain the pasta, set your serving platter or bowl in the sink and drain the pasta over it. Heat dinner plates or individual pasta bowls in the oven (about 200 degrees) or warming drawer. If you haven’t done it before, you’ll be amazed at the difference it makes in the quality of your meal.

Essential Herb Garden

Jean at Delightful Repast — Thu, 21 Jun 2012 11:00:00 -0400

Dried herbs are convenient and even preferred over fresh in some applications. But there are times when only fresh will do. Yes, it’s wonderful that we can buy those little packets of fresh herbs at the grocery store, but it isn’t very cost effective.

The four fresh herbs I use most frequently are ones it really pays to grow myself.

Basil: A chiffonade of basil strewn atop my homemade pizza takes it to another level; imagine how it could benefit takeout pizza! Then, of course, there’s pesto—a natural for summer entertaining.

Cilantro: The piercing flavor of cilantro is a must in salsas and Mexican cuisine. And nothing can shake up a salad quite like a handful of cilantro leaves.

Dill: Few herbs make so beautiful a garnish as the lacy foliage of dill, and when you grow your own you can afford to use it lavishly. One of my favorite applications is lining a deviled egg platter. The tangy flavor complements eggs, fish, chicken, lamb, potatoes and all sorts of vegetables.

Parsley: Flat-leaf Italian parsley adds excellent flavor to many dishes and is the go-to garnish of cooks everywhere. Chewing the chlorophyll-laden leaves after a meal reportedly eradicates onion and garlic breath!

Novice gardeners will find herbs the perfect introduction to gardening. Herbs can be grown indoors or out, in containers or in the ground. My own essential herb garden is in a four-foot square raised bed located in an area of full sun.

Whether on a windowsill or in the garden, it’s easy to snip off as much as you need whenever you need it. The more you harvest from an herb plant, the more it will produce.

Give Peas a Chance

Jean at Delightful Repast — Thu, 14 Jun 2012 11:17:00 -0400

The old adage “good things are worth waiting for” is especially true when it comes to seasonal produce. The first peas of the season are all the sweeter for those who’ve spurned the out-of-season imports. And sitting outdoors shelling peas is one of the more enjoyable “mindless activities” at this time of year.

Whether you grow your own peas or buy them fresh, they are a special treat to be enjoyed for a brief season. Fortunately, frozen peas are the one frozen vegetable that can truly be said to rival fresh in many dishes. And pea salad is definitely one of those dishes!

There are as many pea salad recipes as there are women of English descent; most call for a mayonnaise dressing—this one, a vinaigrette. It can be made any time of year with 16 ounces of uncooked frozen peas. If using fresh peas, you will need 3 pounds of pods to get 3 cups of peas. Rinse the pods, shell the peas, then steam them for 5 to 10 minutes or just until tender.

Marinated Green Pea Salad
Makes 6 side servings or 2 main dish servings

3 cups steamed fresh green peas or 16 ounces uncooked frozen peas
5 green onions, thinly sliced
1 cup thinly-sliced celery
1 small green bell pepper, chopped
1/2 cup of your favorite vinaigrette
6 leaves butter lettuce
3 small ripe red tomatoes, cut into 6 wedges each

In 2-quart bowl, combine peas, onions, celery, bell pepper and vinaigrette. Cover and refrigerate for 3 to 8 hours, stirring a few times.
To serve, place a lettuce leaf on each of six chilled salad plates. Top with marinated pea salad, using a slotted spoon. Garnish each salad with three tomato wedges. If really good tomatoes are not to be found, garnish with strips of red bell pepper.

Mommy and Me: Finger Foods

Christina Fong — Mon, 04 Jun 2012 15:50:00 -0400

After about eight or nine months, your baby will have the motor skills to not only throw food at the wall but in their mouth. Sure, you can rejoice in the fact that you no longer have to fight to spoon feed them but why not join in on the finger food merriment? Eating with your hands is fun for any baby, toddler or adult! All you have to do if pick the right foods to eat together.

Cereal Low-sugar cereals or O-shaped cereals like Cheerios are perfect for your baby to practice their newly acquired pincer-grasping skills. Just keep cereals containing honey or high fructose corn syrup away from their little hands and mouth. While they’re busy playing/eating, you can prepare a healthy bowl of trail mix filled with the same cereal, a variety of nuts, and some dried fruit.

Non-Citrus Fruits Small, diced up bits of naturally sweet fruits such bananas, mango, and melon are soft enough for your baby to break apart and colorful enough to play with! The riper they are the better and of course, make sure you remove any seeds or pits before serving them. To add a little more flair to your serving of fruits, you can dip your bananas in Nutella (it’s the new peanut butter!), sprinkle a bit of cinnamon on your mangos, or lightly pour some ginger syrup over your melons.

Sweet Potatoes Babies need their veggies and sweet potatoes satisfy both nutritional and sugar needs. Although we tend to lose a lot of those nutrients during the cooking process, steaming or baking the sweet potatoes preserves more nutrients than boiling them. The grown-ups can enjoy oven-baked sweet potatoes as well or help themselves to some sweet potato fries with a side of mayo, pesto or really any type dip.

Avocado Soft and creamy, avocados are perfect for babies because of their texture and high nutrient content. Just serve them diced, and watch your baby pick away. They’re also great for adults because they go amazingly well with a lot of other foods, such as mangos and sweet potatoes, without overwhelming them. Try a mango and avocado salad with citrus dressing or avocado-dipped sweet potato fries.

Egg Yolks While egg whites are off limits for babies under a year old, egg yolks are free for the taking! They’re full of protein and when scrambled or better yet, hard-boiled, are easy for your baby to munch on. Luckily, eggs white and yolks are safe for you to eat. Eat your hard-boiled eggs halved with an avocado spread and sprinkle of salt and pepper or cut up slices and put them in a sandwich. If you don’t particularly like them hard-boiled, scramble your eggs and use them to make French toast with honey and cinnamon for flavor.

A Peach of a Dessert

Jean at Delightful Repast — Wed, 23 May 2012 12:52:00 -0400

Before your kids have a chance to get accustomed to sugary treats, make fresh fruit your family's dessert of choice. The sweet juiciness of a perfectly ripe peach makes it ideal for a summertime dessert. Peaches are in season, depending on where you are, from May to early September.

But don’t just grab the first peaches you see. To pass as dessert, the peaches must be perfect. How can you tell? The nose knows! Some of the most gorgeous peaches have no aroma and no flavor. If you can’t smell the peaches, pass them by. A peach that doesn't smell peachy isn't going to taste peachy.

Only a yellow peach has the acid, flavor and texture to stand up to cooking. For serving raw, experiment with different varieties of both white and yellow peaches. Organic peaches are free of the multiple pesticides regularly applied in conventional orchards. Look for them at farmers markets, natural foods stores and even the supermarket.

Once your nose has led you to the most aromatic peaches, look at them. If they have a few blemishes, that’s okay. Look at the “shoulders.” Avoid peaches with “green shoulders” around the stem end, a sign that they have been picked too soon. Select a half pound per person of the most perfectly ripe, fabulously fragrant peaches.

Once you get them home, don’t refrigerate them. Let them stand at room temperature until you’re ready to serve them. Wash them carefully—no need to peel, just wipe off as much fuzz as you can. Slice them into a pretty bowl or into attractive individual serving dishes. Freestone varieties are easy to cut in half and slice into neat wedges.

Served in stemware and garnished with a dollop of plain yogurt, a drizzle of honey, and perhaps a mint leaf, peaches can easily pass for dessert. Sweet, easy and delicious, and not a refined carbohydrate in sight!

Spice Rack Basics

Jean at Delightful Repast — Thu, 10 May 2012 10:38:00 -0400

Eventually every cook winds up with dozens and dozens of herbs and spices—some that are used just one time, then left to gather dust for a few years until it finally feels okay to toss them. It takes a while to discover which ones are going to play a big, and ongoing, role in one’s cooking repertoire.

Herbs come from the leaves of non-woody plants. Spices come from roots, flowers, fruits, seeds or bark. In some cases the same plant yields both an herb and a spice. For example, the dill plant produces both dill weed (herb) and dill seeds (spice). But since they are all lumped together in a “spice rack” rather than an “herb and spice rack,” many of us just lump them together in our minds. That’s okay—even the American Spice Trade Association does!

Here is a list—in alphabetical* order—of 14 that might be considered the foundation of the spice rack:

Basil
Bay Leaves
Chili powder
Cinnamon, ground
Cloves, ground
Cumin, ground
Dill weed
Ginger, ground
Mace, ground
Marjoram
Mustard, ground
Nutmeg, ground
Oregano
Red Pepper Flakes

Add to your spice collection as you add to your recipe collection. Besides individual spices, there are spice blends that are very convenient to use. Since the only thing I make with coriander and cardamom is chicken tikka masala, rather than buy a whole bottle of each, I buy a garam masala blend that includes both. Thyme and sage are two that I need only as part of a poultry seasoning blend. As your collection grows, you’ll see the wisdom of keeping your herbs and spices in *alphabetical order.

9 Food Safety Tips

Jean at Delightful Repast — Sun, 29 Apr 2012 08:57:00 -0400

Whether you’re going to a potluck or a picnic or hosting a food-filled indoor occasion at home, following a few simple steps will keep you and your fellow diners safe from foodborne illness.

Wash hands and surfaces frequently during food prep, especially when handling meats or raw eggs, to avoid cross-contamination.
Wash fruits and vegetables, even those with skins or rinds that are not eaten, before cutting it. Cutting into a melon, for example, pushes any germs on the outer surface into the fruit.
Regularly check the temperature of your refrigerator (40 degrees F or below) and freezer (0 degrees F or below).
Refrigerate perishable food within 2 hours; 1 hour on days when the temperature is higher than 90 degrees F.
Keep hot foods wrapped and in an insulated container and cold foods in the cooler right up until serving time. Set out multiple small trays of a particular food one at a time, rather than one large tray.
Use chafing dishes, slow cookers or warming trays to hold hot foods at 140 degrees F or warmer. Nest bowls of cold foods in larger bowls of ice to hold cold foods at 40 degrees F or cooler.
Throw away any food that has been left out at room temperature for more than 2 hours; 1 hour on days when the temperature is higher than 90 degrees F. When in doubt, throw it out!
Use very long-handled serving utensils so that a utensil that has been touched by many people does not rest in the food.
When grilling, have a clean platter and utensils ready for cooked food. Don’t reuse those that held the raw meat.

Eggs 101: Hard-Boiled Eggs and Deviled Eggs

Jean at Delightful Repast — Mon, 02 Apr 2012 10:28:00 -0400

One of nature’s most perfect foods, the Incredible Edible Egg™ is an important source of protein for many vegetarians as well as omnivores. Eggs can make a fast-but-real meal any time of day. Whether it's a fried egg for breakfast, a scrambled egg for dinner or a hard-boiled egg for lunch on the run, an egg packs a lot of nutrition into a very small package.

Hard-Boiled Eggs: To hard-cook eggs, place eggs in a single layer in pan and cover with cold water to at least one inch above eggs. Bring to a simmer; reduce heat to keep water just simmering. Cover; cook eggs 20 minutes. Cool at once in cold or iced water. This method will give you yolks that are yellow and velvety, neither overcooked (discolored and dry) nor undercooked (orange and shiny-gooey). Left in their shells and refrigerated promptly after cooking, hard-cooked eggs will keep for a week.

Take hard-cooked eggs a step further to make deviled eggs, that quick and easy classic enjoyed at summer potlucks everywhere.

Deviled Eggs
Makes 24

12 hard-cooked large eggs, peeled, halved lengthwise
1/2 cup mayonnaise
2 teaspoons prepared mustard, such as Country Dijon
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried dill
1/8 teaspoon curry powder
Garnishes (fresh dill, pimiento slivers, stuffed olive slices, minced parsley)

Peel the eggs. With a sharp knife, slice each egg in half lengthwise. Arrange the whites on a deviled egg plate or other serving platter.
In 1-quart bowl, mash yolks and combine with mayonnaise, mustard, and seasonings. Taste and adjust seasoning. Fill whites using a pastry tube or a spoon. Garnish. Chill until serving time.

A Well-Equipped Kitchen Makes Cooking a Breeze

Jean at Delightful Repast — Fri, 16 Mar 2012 11:03:00 -0400

Whether you're just starting to equip your first kitchen or you've been cooking for a long time and feeling frustrated at not having just the right tool for every task, a list can be helpful. Think about the foods you usually cook and the recipes you would like to add to your repertoire, and make note of the equipment needed.

The less time you have for cooking—and the less you enjoy cooking—the more you need a well-equipped kitchen. It's hard to be enthusiastic about cooking when each attempt is complicated by not having the right tools. You won’t need everything on this list, but it will give you a starting point.

Knives and Cutting

8- or 10-inch chef's knife
paring knife
bread/serrated slicer
dishwasher-safe cutting boards (a separate one for meat)
a sharpener and a steel

Measuring Cups and Spoons

two sets of metal or plastic measuring cups and spoons
2-cup/4-cup/8-cup glass measuring cups with spout

Spoons and Spatulas

slotted spoon
wooden spoons
sturdy metal or nylon spoons
soup ladle
tongs
turners
rubber spatula

Mixing Utensils

electric hand mixer
wire whisks in different sizes
small/medium/large mixing bowls

Sieves and Colanders

small/medium/large stainless steel sieves
stainless steel colander

Pots and Pans

small/medium/large saucepans with lids
5- or 5.5-quart enameled cast-iron Dutch oven
7- or 8-quart stockpot with pasta insert
12-inch flare-sided (or 10-inch straight-sided) skillet with lid
12-inch straight-sided skillet with lid
6- or 8-inch nonstick skillet
16x13x4-inch roasting pan with rack
18x13x1-inch half-sheet pan
two 8- or 9-inch round cake pans
8- or 9-inch square baking dish
13x9x2-inch baking dish
two loaf pans
two 9-inch glass pie plates
two 12-cup standard muffin/cupcake tins
two wire cooling racks
two cookie sheets (one can be the half-sheet pan)

Miscellaneous

swivel-bladed vegetable peeler
salad spinner
potato masher
grater(s) with various sized holes
rolling pin
smooth-edge manual can opener
kitchen timer
kitchen shears
corkscrew
instant-read thermometer
tea kettle and teapot
food processor
toaster
waffle maker
glass freezer containers
dozen (at least) dish towels

Easy Homemade Granola

Jean at Delightful Repast — Sun, 26 Feb 2012 08:55:00 -0500

Homemade granola is the only way to go for those of us who find all the store-bought granola far too sweet. This granola is even-textured, great for parfaits, doesn't make big clusters. Making clusters takes sugar, and quite a lot of it.

For grab-a-quick-bite mornings, a half cup of granola with milk is fine. But for a special occasion breakfast, try parfaits with layers of granola, yogurt and berries or other fruit. If store-bought vanilla yogurt is too sweet for your taste, buy plain nonfat yogurt and lightly sweeten it with 2 teaspoons real maple syrup and 1/2 teaspoon vanilla extract per cup of yogurt.

Homemade Granola
Makes 5 cups / 10 servings

1/4 cup organic canola oil
1/4 cup real maple syrup
1 teaspoon vanilla extract
3 cups old-fashioned rolled oats
1 cup chopped walnuts or other nuts and seeds
1/4 teaspoon cinnamon
1/8 teaspoon salt
1 cup dried currants or other dried fruit

Preheat oven to 300 degrees. In small saucepan, heat canola oil and maple syrup just to a simmer. Remove from heat; stir in vanilla.
In large bowl, combine oats, nuts, cinnamon and salt. Stir in heated oil and syrup. Spread out on a large rimmed baking sheet (15x10x1-inch jelly roll pan or 18x13x1-inch half-sheet pan) you've oiled or sprayed with cooking spray.
Bake at 300 degrees for about 45 minutes, stirring every 15 minutes for even browning. Watch closely during the last 10 minutes if you have any doubts about the accuracy of your oven temperature. Remove from oven. Stir in dried fruit. Cool to room temperature, stirring occasionally. Transfer to sealed container and store in refrigerator.

Belgian Waffles for Brunch

Jean at Delightful Repast — Mon, 20 Feb 2012 09:23:00 -0500

Belgian waffles are easy to make, but might take a bit more time than we can spare on a busy weekday morning. Crispy on the outside, tender on the inside, they’re a clear favorite for a leisurely weekend breakfast or brunch.

My Belgian waffle maker (Cuisinart WAF-100) takes two cups of batter. I developed my recipe to make two large waffles, four squares each—exactly, no leftover batter, no waste. And if eight squares are too much, the leftovers are great! To enjoy them the next day, just wrap and refrigerate. They’ll come out of your toaster as good as new!

For longer storage, wrap and freeze. Just thaw the desired number of squares in the refrigerator overnight (or in the microwave in the morning), pop them in the toaster, and there you go! No need to ever eat a store-bought frozen waffle again.

Buttermilk Belgian Waffles
Makes two large square Belgian waffles

1 3/4 packed cups (8.75 ounces) unbleached all-purpose flour
1/4 cup buttermilk powder
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
3 large eggs, room temperature, well beaten
1 3/4 cups milk, room temperature
2 tablespoons unsalted butter, melted and cooled
2 tablespoons organic canola oil

In 2-quart glass measure, whisk together dry ingredients. In a 1-quart glass measure, whisk together the eggs, milk, butter and oil. Pour into dry mixture and combine. Let batter rest 5 minutes before using. Spray both upper and lower grids with cooking spray, or apply a little canola oil with a paper towel or pastry brush. Preheat waffle iron.
Follow directions for your waffle maker. If you have the WAF-100, ladle 2 cups of batter onto center of waffle iron (or 1/2 cup onto each of the squares); spread batter evenly over the grid. Close the lid and bake until the green light comes on and the audible tone sounds. When the tone sounds, open lid and remove the waffle. Repeat with remaining batter.

The Gluten-Free Pantry

Jean at Delightful Repast — Fri, 13 Jan 2012 15:31:00 -0500

People in greater numbers than ever before are discovering they have an allergy or sensitivity to gluten. Whether it’s a slight sensitivity or full-blown celiac disease, it calls for a complete overhaul of the pantry.

A severe case in the family calls for a banishing of all products with gluten, a gluten-proofing of the entire home. Milder cases might be managed by setting up a dedicated gluten-free cupboard and gluten-free shelves in the refrigerator. Cross-contamination can be further avoided by having separate equipment, such as toasters and cutting boards, for gluten-free cooking. Always check with your doctor about requirements for your particular case.

A diagnosis of gluten allergy or sensitivity does not mean an end to all desserts and breads. There are many gluten-free flours and baking products readily available today that can be blended to replicate your favorites. Whether you bake from scratch or prefer the convenience of mixes, you have many delicious gluten-free options.

Flours and Meals

Almond meal/flour
Amaranth flour
Arrowroot starch
Black bean flour
Brown rice flour
Buckwheat
Coconut flour
Corn flour
Corn meal
Corn starch
Fava bean flour
Garbanzo bean flour
Hazelnut meal/flour
Masa harina
Oat flour
Oats
Potato starch
Sorghum flour
Tapioca flour
Teff flour

Baking Aids

Guar gum
Soy lecithin
Xanthan gum

Mixes

Biscuit
Bread
Brownie
Cake
Cookie
Cornbread
Pancake
Pizza crust

This list is by no means comprehensive. If your favorite gluten-free product is not listed, do share it in a comment.

The Holiday Pantry

Jennifer Perillo — Wed, 30 Nov 2011 15:01:00 -0500

Right around this time of year, there’s lots of talk about making a list and checking it twice. When it comes to holiday baking, this is especially wise advice. Before you preheat the oven, add these ingredients to your shopping list, and you’ll be ready for almost any recipe that catches your eye during this busy baking season.

Holiday Pantry Essentials
See detailed lists for extracts, sugars, spices, dried fruits and nuts.

All-Purpose Flour
Eggs (most recipes call for large)
Butter (most recipes call for unsalted)
Milk
Molasses
Baking Powder
Baking Soda
Chocolate Chips
Corn Syrup or Brown Rice Syrup

Extracts (always look for pure ones when possible)

Vanilla extract
Almond extract
Peppermint extract
Lemon extract

Sugars

Granulated sugar
Brown sugar, light and dark
Confectioners’ sugar
Coarse sugar (like sugar in the raw)
Colored decorating sugars sprinkles

Spices

Cinnamon
Cloves
Ground Ginger
Allspice
Nutmeg

Dried Fruits & Nuts

Pecans
Walnuts
Almonds
Raisins
Cranberries
Cherries

Apple of My Eye

Marisa McClellan — Sun, 18 Sep 2011 14:17:00 -0400

Last year, one of my favorite orchards offered an incredible deal. For just $20, they’d let you fill a half-bushel crate of apples up to the very top. That’s approximately 25 pounds of apples. Being one who cannot resist the allure of a good deal, I indulged in this bargain on three occasions. In the end, I was left with an awful lot of apples. I canned applesauce, apple butter and apple jam. I baked quick breads and muffins. I sliced them up and ate them with almond butter. And yet, there were still apples. One night, in search of a side dish to serve with a roast chicken, I gathered a few apples and ran them over a mandoline slicer into little matchsticks. Tossed with lemon juice, yogurt, honey and grated ginger, the resulting salad was a tangle of crunch, sweetness and plenty of tart too. It’s best eaten within a few hours of preparation.

Gingery Apple Salad
Serves 4

2 ginger gold apples (or any other tart variety)
2 gala apples (or any other sweet, crisp variety)
2 teaspoons lemon juice
½ cup greek yogurt
3 tablespoons honey
2 inches of ginger root, skin peeled & flesh grated
½ cup chopped and toasted walnuts

Cut the apples into matchsticks (if you have a mandoline slicer, the julienne blade works really well for this) and put them in a deep bowl. Add the lemon juice, toss to coat well, and set aside.
In a small bowl, whisk together the yogurt, honey and ginger. Pour over the apples and toss until mixed well. Divide onto four small dishes, and sprinkle an even amount of toasted nuts on top before serving.

Preserving Tomatoes: Tomato Ginger Jam

Winnie Abramson — Tue, 23 Aug 2011 18:18:00 -0400

Ever since I started growing my own tomatoes, I looked forward to making tomato jam each summer. I make all sorts of salads, salsas, and sauces, too, but there's just something magical about this jam: the spices and the ginger make it reminiscent of an Indian chutney, but it's thick, perfectly sweet, and spreadable.

I love it on sourdough toast over a generous layer of ricotta cheese, or topped with a fried egg; it also makes an interesting sandwich spread with smoked turkey or ham, and I think it would be nice paired with grilled fish.

Tomato Ginger Jam
Yield: about 1.5 cups

This recipe doesn't make a lot, so it's best stored in the refrigerator, not canned for shelf stability. If you want to make a larger batch for canning, you might need to increase the proportions of sugar and vinegar to ensure it's safe.

3 pounds ripe tomatoes, cored and coarsely chopped (I used various varieties of homegrown heirloom tomatoes)
1 cup brown sugar
1/4 cup apple cider vinegar
1/4 cup crystallized (candied) ginger, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 teaspoon sea salt
1 dried ancho (or your favorite) chile, stemmed and seeded

Put all ingredients in a large pot. Bring to a boil, then reduce the heat. Cook at a simmer for about 1 1/2 hours, stirring every now and then, until quite thick. Remove from heat and allow to cool.
Spoon into a clean glass jar for storage in the refrigerator, where it should last for several weeks.

More Tomato Jam Inspiration:

Mark Bittman's Tomato Jam
Sweet & Savory Tomato Jam from Jennifer Perillo
Tomato Jam from Food in Jars

Tomatillos: Salsa Verde

Ethan Adeland — Thu, 18 Aug 2011 17:56:00 -0400

Show me someone who has never heard of salsa verde (green salsa) and I will show you someone who will fall in love with the taste of it as soon as they give it a try.

The main component of salsa verde is the tomatillo, which is a staple of Mexican cuisine. It looks like a small green tomato covered in a papery green or brown husk, but the tomatillo is different than your average green tomato. It is more acidic, meatier and has a much more pronounced flavor.

You can use tomatillos the way you use tomatoes to make pico de gallo or any kind of red salsa. Chop them up and add your seasonings. Salsa verde is not as chunky as traditional red salsa, and although it typically has less heat, you can get creative and make it as mild or hot as you like. The tomatillo is the perfect canvas for you to express yourself.

Take a look at these two terrific recipes for salsa verde:

When you forget to take pictures of your food and eat it all and have to make it again for one photo, you know it's good!

Salsa verde being taken to a whole new level by adding the lusciousness of a creamy avocado.

And some ways to incorporate all that goodness into your meals:
Whether it's breakfast, brunch, lunch, dinner, try and tell me you couldn't eat tomatillo huevos rancheros at any point in your day.

Homemade chicken enchiladas with salsa verde. Who else wants to go to Mexico right now?

Here's a little spin with the tomatillos. Instead of going the route of a salsa verde, you can use them to be a part of a little green gazpacho as a bed for grilled scallops.

Have fun playing around with tomatillos and adios amigos!

Cold Peach & Mint Soup

Ethan Adeland — Tue, 16 Aug 2011 11:42:00 -0400

I know, I know, cold soups aren't for everyone. But I've found that most people don't like the idea of a cold soup because they haven't actually tried it.

A bowl of soup is one of the most comforting things out there. Think back to when you were a kid, home from school, and not feeling well, your mom would give you a steaming bowl of chicken noodle soup, and all of a sudden that sore throat wasn't so sore anymore. You might even be able to enjoy the rest of your day off from school!

Now imagine a cold winter day. You know, the kind of cold that gets right down under the blankets into your bones. Doesn't soup, a hearty vegetable or thick minestrone, always come to the rescue to warm you up?

Cold soups can be equally medicinal, and in the summer, when the heat is suffocating and the air is thick, a spoonful of cold soup, in this case made with peaches and just a hint of mint, can be just the cold, refreshing, light, clean taste we need to cool us down, give us some shade, and a little relief.

White peaches called out to me at the market today, as did the mint right beside them. The white ones are almost as sweet as the yellow ones, but they are less acidic, and I think, and more aromatic.

I happen to love the scent and flavor of mint, so I went in that direction. But next time, try this recipe subbing out the peaches and mint, for mango and basil. The idea is to keep it fresh, light and cool, a remedy for the heat and the dog days of summer. Soup is always a comfort in any season.

Cold Peach & Mint Soup

3 white peaches, cut into wedges
1 cup of plain white yogurt
1/2 cup orange juice
1 tablespoon of lime juice
12 mint leaves
1 vanilla bean, split and scraped
2 teaspoons of honey

Directions

In an Elite Collection™ 14-Cup Food Processor, combine all the ingredients and blend until it reaches a smooth and silky consistency.
Cover and chill in the fridge for at least 2 hours.
Place bowls in the freezer 15 minutes prior to serving.
Garnish with a sprig of mint or a slice of peach.

Corn on the Cob 101

Jennifer Perillo — Sat, 30 Jul 2011 16:53:00 -0400

Farmers’ markets were not a full-time affair growing up, so in the off-season, most of our vegetables came from a can. Come summertime, though, I remember by mom rifling through mounds of fresh-picked corn on the cob. She’d gently pull back the husks to peek at the top kernels, making sure it was worth the asking price. Try doing that today, and your friendly farmer may start giving you the evil eye. They’re likely worried you’re going to strip away too much—I’ve seen this happen more times than I can count.

So, how exactly are you supposed to know which cobs are the best to buy?

Give it a gentle squeeze to make sure the kernels are plump and firm.
Look for soft, golden silks peering out from the top, underneath the husks. Speaking of husks, they should be green and somewhat tender—take a pass if they’re brown or dried out.
Give it a sniff—fresh corn on the cob should have a sweet, milky scent.

And if you can’t help but take a peek, pull away just a small amount to get a glimpse of the top kernels of corn. Once you’ve got your cobs in hand, the options are endless. For my first taste of fresh corn, there’s nothing like grilling them, then tearing away the husks and silk to enjoy that first sweet bite as-is. After I’ve had my fill, it’s time to get cooking with a few of these favorite recipes.

Summer Corn Chowder from In Jennie’s Kitchen

Corn on the Cob with Feta-Mint Butter from Simple Bites

Spicy Corn Fritters from Simply Recipes

In Season: Eggplant

Jennifer Perillo — Thu, 21 Jul 2011 10:45:00 -0400

I’ve been eating seasonally for some time now, and it certainly has its advantages. Every veggie and bite of fruit is bursting with flavor, having only been picked hours before, generally within 100 to 150 miles of where I live. The downside to this approach means I haven’t had eggplant parmigiana in the winter in about five years.

Come late June/early July, the site of the first eggplants at my local farmers’ market is like a mirage. The long wait is over, and I can buy as much as I want, the capacity of my belly being the only thing holding me back. Oh, and there’s that annoying little fact that eggplant season coincides with summer. If you’ve never experienced summer in New York City, imagine sitting in a sauna for two months straight. Then imagine you’re sitting there fully dressed…with two kids in tow. Yes, there’s a reason for the phrase “autumn in New York”. Come summertime, everyone wants to get out of dodge. But not me, for there is finally eggplant to be had!

I love Sicilian-style eggplant parmigiana and base my recipe on a dish from a favorite neighborhood restaurant, Ferdinando’s Focceria. Unlike American-style parmigiana, in which the eggplant slices are breaded, fried and layered with mozzarella cheese before baking in the oven, the Sicilian approach is more adaptable to taking the cooking method outdoors by turning your grill into an oven. At Ferdinando’s they simply slice small, thin Italian eggplants into medallions, layer it in a baking dish, cover with tomato sauce and top with a sprinkle of cheese—I’m guessing it’s Parmigiano, but could easily be Pecorino too.

Japanese eggplant is a great substitute for the Italian ones, and since there are no seeds, you can skip the usual salting. This means I’m a good 30 minutes closer to getting my fill of eggplant parmigiana. After a long cold winter, that makes the dog days of summer well worth it.

Grilled Sicilian-Style Eggplant Parmigiana
Serves 4

On the rare occasions when I have leftovers of this dish, I love tossing it with some hot pasta and some diced fresh mozzarella.

3 Japanese eggplants (15 ounces), cut into 1/2-inch thick medallions
1 1/4 cups (312 ml) marinara sauce
1/2 cup (26 grams) freshly grated Parmigiano-Reggiano cheese
Olive oil or cooking spray, to coat the pie plate

Preheat your gas grill with all the burners turned to high. If you’re using a charcoal grill, pile the briquettes on one side only.
Coat a 9-inch pie plate with olive oil or cooking spray. Arrange the eggplant in the dish in two layers. Evenly pour the sauce over the eggplant, shaking the pie plate to help distribute the sauce to the bottom layer. Sprinkle the cheese evenly over the sauce.
If you’re using a three-burner, turn off the center grill. If you’re using a two-burner grill, turn off one burner. Place the pie plate on top of the grill area where the flame is shut off (or opposite where the briquettes are stacked, if using a charcoal grill). Close the lid and let cook until the eggplant is tender and cheese is melted and lightly browned, 10 to 15 minutes. Serve immediately.

Egg-free Homemade Pasta

Jennifer Perillo — Fri, 01 Jul 2011 11:56:00 -0400

One perk of my job as a food editor is getting a sneak peek at cookbooks before they hit shelves. While browsing through a new Italian one scheduled for release this fall, I was reminded there’s more than one way to make pasta at home. We often rely on eggs to make pasta at home, but there’s good news if you’re allergic to eggs. Next time you’re in the supermarket, read one of the labels and you’ll see most boxed pasta are made with semolina flour and water, not an egg in site. You can make this at home too.

Rustic Italian Cooking by Marc Vetri reminded about that other world of pasta-making. The jury is still out on the book as a whole. It’s clear there’s a professional chef in the driver’s seat, and that’s not always a good thing. Chefs tend to speak in definitives, like saying there’s only one way or ingredient that can be used to execute a recipe. Having worked in many high-end restaurants myself, but now a mother of two young children, I know it’s possible to cook up an elegant-sounding meal with out it being fussy in preparation.

I did take away some inspiration, though, and perhaps that is what this book is meant to do. Moments after reading his recipe for extruded pasta, I found myself pulling flours off the shelf and setting up the pasta making attachment on my Cuisinart stand mixer. Extruded what, you’re thinking, right? It simply means pasta that has been forced through a machine and cut into shapes using a die or cutting discs. This was obvious to figure out by reading Vetri’s directions, but he never stopped to explain that important bit of information—chef’s sometimes overlook the very simple instructions that are vital to translating restaurant food into everyday meals for the homecook.

The ratios of flour to water produced a too-wet dough, but since this was an uncorrected proof, it’s possible the recipes are still being edited. So I went back to the drawing board and had to create my own recipe—I was far too invested at this point to just pack up my equipment. I adjusted the liquid to flour ratio and added some spelt to give my pasta a healthier boost. When all was done, I’d invited my girlfriend over for a glorious lunch before we picked our kids up from school. We both agreed it was a restaurant-worthy meal without the stunning price tag.

Spelt Semolina Pasta with Slow Roasted Tomato Sauce
Serves 4

Making pasta at home during the summer can be a tricky process. Humidity will cause the flours to absorb water differently, so if your dough is too wet, add more flour 1 tablespoon at a time until it reaches the proper consistency. Likewise, if your dough is too dry, add additional water, 1 teaspoon at a time, to soften it up. Before feeding the dough through the tube, it should be smooth and elastic, almost like a fresh-opened package of playdough.

1 cup spelt flour
2 cups semolina, plus more for sprinkling
3/4 cup water
2 cups slow roasted tomatoes (see recipe below)
Handful of fresh basil, roughly torn, to serve
Freshly grated Pecorino Romano cheese, to serve

Add the flours to the bowl of your Cuisinart Stand Mixer. Mix them together on low speed to combine. Pour in the water and start mixing on low speed until water is absorbed. Increase speed to medium and mix for another minute or two until the pasta forms a smooth dough (it’s okay if it’s a little tacky).
Set your pasta attachment up with the desired cutting disc, and secure the attachment to your stand mixer. Place a rimmed sheet pan dusted with semolina under the attachment so it can “catch” the shaped pasta as it comes out.
Drop grape-sized bits of dough into the feed tube. Using a sharp knife, cut the pasta when it reaches your desired length. As the pasta comes out, toss it lightly with semolina and gently move it to the side (if the pasta piles too much on top of one another, it will stick and lose its shape). Continue this until all the dough has been used up.
Bring a large pot of water to a boil. Generously salt the water, then add the pasta and cook until desired doneness, 2 to 3 minutes for al dente. Reserve one cup of the cooking water before straining the pasta. Return the pasta back to the pot, stir in the tomatoes and enough water to form a thick sauce to coat the pasta—you may not need all the water. Stir in the basil.
To serve, ladle pasta into four bowls and top with Pecorino Romano.

Slow-Roasted Tomatoes
Makes 2 cups

2 pints grape or cherry tomatoes, cut in half
1/4 cup olive oil
Sea salt and freshly ground black pepper, to taste

Preheat the oven to 250ºF.
Line the bottom and sides of a rimmed baking sheet with foil. Add the tomatoes, drizzle the oil over them and season with salt and pepper. Bake for 2 to 2 1/2 hours until the tomatoes are wilted and limp. Store the tomatoes with their juices in a covered container in the refrigerator for up to one week.

A Berry Easy Dessert

Jennifer Perillo — Mon, 27 Jun 2011 11:18:00 -0400

Here in New York, we wait for the short window of time when strawberries come into season. While the hope is that each batch is filled with juicy, sweet berries, it’s inevitable that some need a little help. My solution for the tart berries in the bunch is to make jam. Recently, I realized if I took this one step further, I could have a tasty way to the beat the heat too with homemade strawberry frozen yogurt.

Step one is to make a jam-like sauce to mix with the yogurt base. It comes together easily in a small pot on the stovetop. If you make your own yogurt, then by all means use that for your frozen creation too. I went with Brown Cow vanilla yogurt in my test batches, and there were no complaints from the kids. Well, I did run out of ice cream cones, but those cries had nothing to do with the frozen yogurt itself. After all, what little girl could resist a pink-hued ice cream-like treat, dotted with sweet, juicy bits of strawberry? It was quite a hit with the adults too.

Strawberry Frozen Yogurt
Makes one pint

2 cups (8 ounces) strawberries, stems removed & berries sliced
1/2 cup (100 grams) natural cane sugar
1 tablespoon (15 ml) fresh squeezed lemon juice
Pinch of salt
2 cups (450 grams) low-fat vanilla yogurt

Combine the strawberries, sugar and lemon juice in a 2-quart pot over medium-high heat. Let cook until it begins to boil and the sugar is dissolved. Reduce heat to low, and let berries simmer until they reduce to a chunky, jam-like syrup. Remove pot from heat and let strawberries cool completely (this step may be completed up to 2 days in advance, and the cooked berries stored in the refrigerator in a covered container).

Add the yogurt to a deep mixing bowl. Using a rubber spatula, fold in the cooked strawberries. Pour the yogurt mixture into the chilled bowl of your Cuisinart ice cream maker and churn according to the machine’s directions. Transfer churned frozen yogurt to an airtight container and freeze until firm enough to scoop, 4 to 6 hours.

A Fresh Take on Zucchini

Jennifer Perillo — Wed, 08 Jun 2011 14:18:00 -0400

Every week I’m greeted with sightings of old favorites making a comeback at the farmers’ market. Recently, I blinked and rubbed my eyes in surprise to see the first zucchini of the season. June has snuck up on me, though, so perhaps it shouldn’t have been a surprise at all. I was eager to get home and use them up, so I shaved thin slices of those few deep green squash and simply tossed the strands in a lemony vinaigrette. I proceeded to do that all week long. Fearful my husband would grow bored with the salad I’d fallen for, I decided to mix things up with my second windfall of zucchini.

I stared at them for a few minutes, wondering what I could do to put a fresh spin on dinnertime. Then I remembered a citrusy, refreshing tuna tartare we’d had a few weeks before at a restaurant in Soho. I resolved to create a vegetarian version of tartare. I knew it would require a little more prep work, since the fine dice needed had to be done by hand, but that didn’t bother me. I find prepping vegetables rather therapeutic. Once the zucchini was chopped, the rest came together quickly, and now we have two new favorite ways to enjoy zucchini this summer. And yes, I’m already thinking of a third.

Zucchini Tartare
Serves 4

Freshly grated zest and juice of 1/2 a lemon
1 teaspoon extra virgin olive oil
1/2 teaspoon fresh finely chopped cilantro
1/2 teaspoon red wine vinegar
1/2 teaspoon honey
Sea salt and freshly ground black pepper, to taste
1 medium (156 grams) green zucchini, diced into 1/8-inch cubes
8 very thin slices of baguette, toasted

Add the zest, lemon juice, oil, cilantro, vinegar, honey, salt and pepper to a medium bowl.
Whisk vigorously to combine. Add the zucchini and stir with a spoon until well mixed.
Arrange the zucchini tartar in the center of a serving dish and garnish with the toasted bread to serve.

Sweet Pea Pesto

Jennifer Perillo — Fri, 03 Jun 2011 14:52:00 -0400

Rhubarb was the first sign of spring, its ruby stalks brightening up the rows of root vegetables at the farmers’ market. Now strawberries have made their presence known too. Before long, sweet peas will also be in abundance—I already spied a few, but they were expensive. Thankfully I have one last bag of fresh-frozen peas from last year’s harvest. I’m happy I planned ahead too, though a bag of frozen peas from the supermarket is perfectly fine in a pinch.

What am I in such a hurry to make you’re wondering—sweet pea pesto, of course. This past winter I found myself craving a new sauce to dress my pasta. Upon opening the freezer, I found a bag of peas and decided to make something of this humble beginning. I started a pot of water boiling on the stove and decided to turn my find into a feast. I chose penne, figuring the pesto would cling nicely to the ridges and sneak into the tubular opening, but spaghetti would have been a good partner too. It was a simple, satisfying and memorable meal in the midst of snowy days that easily transitions into the sunny summer days ahead.

Sweet Pea Pesto
Serves 4

1 tablespoon extra virgin olive oil
2 cups frozen peas
2 cloves garlic, thinly sliced
3 tablespoons pine nuts
1/4 cup freshly grated Parmesan cheese
Freshly grated zest and juice of 1 lemon
Freshly ground black pepper, to taste
8 ounces uncooked dry pasta, prepared according to package directions

Heat the oil in a skillet over medium heat. Add the garlic and cook until it becomes golden and fragrant, about 1 minute. Add the pine nuts and cook for 1 more minute, shaking the pan to make sure the nuts and garlic don’t burn. Add the peas to skillet, and turn heat down to medium-low. Cook until the peas are tender and heated through, about 3 minutes.
Spoon the pea mixture into the bowl of your Cuisinart food processor. Add the cheese, lemon zest, juice and pepper. Pulse until it forms a smooth paste. Toss with the hot cooked pasta and serve immediately.

A Savory Summer

Jennifer Perillo — Thu, 19 May 2011 18:44:00 -0400

Before summer rears its hot, humid head, there are some winter dishes I’m not ready to bid adieu. While strolling the market a few months ago, I happened upon a pile of onions. Actually, it was more like tripped over them. Anyone who’s spent a winter season in the northeast knows January is the land of root vegetables and tubers.

On this particular trip I was looking for some savory tart inspiration, and the onions set off a light bulb. What if I could capture the flavor of a hearty, French onion soup, complete with the gooey, golden cheese-laced top. I went home, a sack of onions and fresh thyme in hand. A pit stop once I emerged from the train yielded a chunk of gruyere cheese. All of the other ingredients were in the pantry at home.

Well, that tart has gotten me into a bit of trouble now. See, I’m smitten with it, and the thought of saying goodbye is almost too hard to bear. Luckily it’s a nice compromise for the warmer weather on the horizon. Served with a salad, it makes for an oddly light meal. The flavor is intense, yet you don’t feel weighed down the way one would after eating a crock of traditional French onion soup.

And if you’re worried about heating up an already hot house as the temperatures outside rise, then take comfort in knowing it reheats amazingly well. Make this tart at night when the weather is cooler, and you’ll be more than eager to wake the next morning, knowing what’s in store for dinner.

French Onion Tart
Serves 6 to 8

For the filling:
1 to 2 tablespoons extra virgin olive oil
2 pounds yellow onions, peeled & sliced thin
Sea salt and freshly ground pepper, to taste
1 large egg, lightly beaten
2 sprigs of fresh thyme, leaves removed & stems discarded
1 teaspoon sherry vinegar
2 ounces Swiss cheese, shredded

For the Swiss cheese crust:
3/4 cup (110 grams) whole wheat pastry flour
1/4 teaspoon (2 grams) fine sea salt
1/4 teaspoon hot paprika
1 cup (3 ounces) Swiss cheese, shredded
4 tablespoons (2 ounces) very cold butter, shredded using a box grater
1 to 2 tablespoons cold seltzer

To make the filling, heat the olive oil in a heavy-bottomed pot over medium-high heat. Add the onions and saute for 2 minutes. Cover pot, reduce heat as low as it can go without shutting off, and let cook until onions have cooked down and released a lot of their liquid, about 20 minutes.
Meanwhile, prepare the crust. Add the flour, salt, and paprika to the bowl of a food processor. Pulse once or twice to mix the dry ingredients. Add the cheese and butter, then pulse a few times until it forms a sandy-looking mixture. Add 1 tablespoon of seltzer, pulse again until a rough ball of dough comes together. If the mixture is too dry and crumbly, add more seltzer 1 teaspoon at a time (you may not need the entire 2 tablespoons), and continue to pulse until you have a ball of dough. Turn the dough out onto an unfloured counter, flatten and shape into a disk. Wrap in plastic wrap and chill for 30 minutes.
Preheat the oven to 400ºF.
Remove cover from the pot of onions, raise heat to medium, add the thyme and season with salt and pepper. Let the onions cook, stirring occasionally to scrape the browned bits from the bottom of the pot, until onions turn golden brown, about 30 to 35 minutes. When onions are golden and very tender, stir in the sherry vinegar. Remove from heat and, using a slotted spoon, transfer onions to a medium bowl.
Place the chilled dough between two sheets of parchment paper, and roll it into a 13-inch circle. Fit dough into a 9-inch ungreased springform pan. Fold down sides of dough, leaving a 1-inch high crust.
Add the egg and cheese to the bowl with the onions. Stir to mix well. Pour the filling into the pan and spread to the edges using a rubber spatula. Bake for 25 minutes, until slightly puffed and golden. Remove from oven and let cool for 5 to 10 minutes before slicing.

Make Every Day Earth Day

Jennifer Perillo — Fri, 22 Apr 2011 14:05:00 -0400

Today as the internet, newspapers and television shows are filled with stories on how to celebrate Earth Day, I will go about my everyday life as usual.

I’ll scramble some eggs and save the shells to crumble and sprinkle in the garden. In the short-term they help repel slugs, and over time the shells will breakdown and help balance out the calcium in the dirt. This spring, our coffee grinds will find company in the soil surrounding the rose bushes—they slowly release nitrogen and also act as a natural drainage system.

After I snip the tag off my daughter’s new spring jacket, I’ll instinctively toss it into the paper recycling bin. See, Earth Day has been a special occasion in our house for years. It’s like a non-stop party. Reduce, reuse and recycle is how I normally approach life. Each day, week, and month, I build on that philosophy as I learn new ways to lessen my family’s carbon footprint.

The same can easily be applied to food. Before you scrape leftovers into the trashcan, think about how you can make them into something delicious again. A cup full of rice may not seem like much, but did you know it can be stored in a tightly sealed bag in the freezer for up to one month? After a few meals, you’ll have enough stocked away to give yourself a free pass one night, and turn it into an easy weeknight meal—fried rice.

Those little nibs left when you near the end of a block of Parmesan cheese add a smoky flavor to hearty minestrone soups (I used to have a roommate who even added it to her marinara sauce). Stale bread is a no-brainer too, especially if you use breadcrumbs often. Just break the bread into smaller chunks and give them a whirl in your food processor.

Once you start looking at every day habits in a new light, you’ll begin a lifelong love affair with Mother Earth too.

A Better Butter

Jennifer Perillo — Wed, 06 Apr 2011 14:37:00 -0400

A hot, flaky biscuit slathered with butter seems indulgent for breakfast, but I must admit it’s one of my favorites. I had a lot of company in this feeling a few weeks ago when a group of friends gathered for a birthday celebration. After we dropped the kids off at school, we descended on a local restaurant. Seersucker in Carroll Gardens doesn’t specialize in hot breakfasts, but the coffee—Counter Culture, is one of my favorites, and the square-shaped biscuits, while itty bitty in size, have the perfect balance of flaky crumb and buttery goodness.

As our biscuits came to the table with a ramekin of apricot jam, we all inspected the salted molasses butter that arrived in a tiny pot. One taste, and the "oohs" and "aahs" flowed so freely, you’d have thought we were looking at baby pictures. Someone said “I wonder how you’d make it at home”. I promptly replied it’s easy—just whirl some softened butter with molasses and salt in a food processor. Turns out I was right—now time to tackle that apricot jam.

Salted Molasses Butter
Makes 1/2 cup

1 stick (4 ounces) of unsalted butter, softened
1 teaspoon robust molasses
Generous pinch of sea salt

Add the ingredients to the bowl of your Cuisinart mini-prep or food processor. Pulse until well combined. Transfer to a ramekin or small glass jar, cover and store in the refrigerator for up to 1 week.

A Hint of Spring

Jennifer Perillo — Thu, 17 Mar 2011 12:30:00 -0400

Four years ago this spring, my husband and I took a long awaited honeymoon to Venice. We hadn’t called it that officially, but with an almost three year old, we realized it was time for a kid-free getaway. Family graciously stepped in and our daughter was in good for care with her nana, uncles and aunts while we strolled the narrow, often confusing streets of one of the most romantic cities in the world.

Our last afternoon, spent in the Cannaregio district, the sun shone magnificently across one of the many infamous canals. We decided to stop into one of the wine bars and indulge in an afternoon glass of wine and some cicchetti, Italian bar snacks akin to tapas.

A few weeks ago, I was watching a television show that reminded me of that afternoon, specifically the cicchetti. Tapas bars are nothing new in NYC, but a cicchetti bar, now I’m ready to call the babysitter. The show featured Corsino in the village, and their signature spring crostini is adorned with a simple pea spread. It’s been stuck in my mind ever since, and while spring is only a few weeks away, fresh peas feel even further in the distance.

Luckily frozen peas play a very dignified and delicious role in my recreation. A simple mash with some freshly grated Parmesan, black pepper and olive oil, generously spread atop a toasted crisp of baguette is just the ray of sunshine I need to keep plodding along until warmer days and our next vacation arrive.

Pea & Parmesan Crostini
Makes 6 pieces

1 cup (4 ounces) frozen peas
3 tablespoons (14 grams) freshly grated Parmesan cheese
1 tablespoon extra virgin olive oil
1 basil leaf, chopped
Freshly ground black pepper, to taste
1 1/2-inch thick slices of baguette

Preheat your Cuisinart Griddler, or use a grill pan set over medium heat.
Combine the peas with 1 cup of water in a microwave-safe bowl. Cook for 1 1/2 minutes until peas are heated through (you can alternately do this in a small pot on the stove top). Drain peas and add them to a medium bowl. Mash peas with a fork until the skins pop. Stir in the olive oil, cheese, basil and pepper; set aside.
Add the bread slices to your Cuisinart Griddler and press them into thin flat pieces of toast, or place them in the grill pan and toast lightly on both sides. Spread an event amount of the pea mixture on top of each warm slice of bread. Serve immediately.

Quick & Easy Italian Flatbread

Jennifer Perillo — Sat, 05 Mar 2011 15:05:00 -0500

A few weeks ago I mentioned on twitter that I was making Italian-style quesadillas. Within minutes someone in Tuscany replied they really have a dish in Italy called piadina, and it’s very similar to what I was preparing for dinner.

All it took was a few clicks and keystrokes, and bingo, the homemade flour tortillas I usually make just needed a few tweaks to become a quick and easy Italian flatbread. I decided to take a few liberties with the traditional recipe since I wanted to keep it on the healthy side and also vegetarian. Extra-virgin olive oil took the place of lard. Usually there’s a bit of milk too, but I figured since the recipe also contained water, why not stick with it 100%—a bonus making these vegan as well.

The resulting flatbreads look very familiar to tortillas, but one bite and you’ll taste their distinct flavor. Once you layer a few fillings between your piadina, it’s your call whether you grill them or enjoy the sandwiches as-is. Personally the lure of gooey, melted mozzarella cheese is too hard for me to resist.

Piadina
Makes 8

In an effort to control portion sizes, these piadina are smaller than traditional ones. If you’d like a larger size, then divide the dough into 6 pieces instead of 8, and follow the directions from there.

2 cups (10.5 ounces) all purpose flour
1 1/2 teaspoons (5 grams) baking powder
3/4 teaspoon (3 grams) fine sea salt
2 tablespoons extra virgin olive oil
3/4 cup warm water
Sandwich fillings of your choice

In a medium bowl, whisk together the flour, baking powder and salt to combine. Using a fork, stir in the olive oil. Pour in the water, and using a wooden spoon, stir until the mixture forms a rough dough. Turn out onto a clean counter (you do NOT need to flour it beforehand). Knead the dough a few times until it becomes smooth.
Heat a cast-iron skillet over medium-high heat.
Divide the dough into eight equal pieces. Take a ball of dough and starting at the center, gently press it out into a circle using your fingertips. Switch to a rolling pin and gently finish rolling it out into an 8-inch round. Pierce the surface a few times with the tines of a fork. Repeat with the remaining balls of dough.
Place a formed piadina in the preheated skillet, and let it cook until golden with some dark or charred spots on the underside (it may also puff up a little). Flip the piadina and cook until the other side is golden with a few dark spots as well. Serve warm the sandwich fillings of your choice.

The Heat is On

Jennifer Perillo — Wed, 23 Feb 2011 14:49:00 -0500

It seems every week a new study makes headlines with the promise of shedding light on the obesity epidemic across the country. Last week working mothers were under siege, and put at the center of blame for their children being overweight. A few weeks before that, The Huffington Post ran an article blaming recipes as the reason more people don’t cook. Yes, I was flummoxed by that one too. After all recipes are supposed to help make people’s lives easier.

The truth is there isn’t one definitive reason for high obesity rates or nutritionally void food choices. Schedules are busier than ever, processed foods are cheap, placed front and center at supermarkets—it’s a perfect storm of sorts. The most important change you can make to beat this battle of the bulge is to simply get cooking. Start with recipes that fit the time you have available. Leave long-cooking stews for the weekends, when time is more on your side—they’re great make-ahead meals for busy weeknights too.

This all weighed heavily on my mind as I made one of the easiest soups ever recently. Soups usually take time to develop flavors, but keeping good quality stock on hand speeds up that process. I prefer to save freezer and fridge space, and keep this homemade vegetable stock on hand. That is one of the main reasons this soup started out as vegetarian. In the end, it became vegan, since a quick puree in the blender added enough body and creamy texture, that actual heavy cream wasn’t necessary—a big savings in calories too. I’ve left the ingredient amounts open and offered a few suggestions so you can make this soup your own. It has the comfort of a recipe, with the flexibility to customize the flavors to your own liking. As a friend noted on her blog last week, the blame game gets us no where. What we need are more real tips and advice to help make better decisions on what to eat and how to make cooking part of everyday lives.

Creamy Jerusalem Artichoke Soup
serves as many as you want

Jerusalem artichokes are also known as sunchokes. As you can see, this soup is quite simple to make—only two ingredients, so it’s important to start with a good-quality stock. I’ve noted vegetable here, but if you have no dietary restrictions, feel free to use chicken stock. The open measurements mean you can make as little or as much as you’d like.

Jerusalem artichokes, scrubbed clean & sliced into coins
Vegetable broth, enough to cover the artichokes

Add ingredients to a skillet or saucepan. Bring to a boil, then reduce to a simmer. Cook until the artichokes are tender when pierced with the tip of a knife.
Using a ladle, transfer to the bowl of a blender, and puree until smooth and creamy textured, thinning out with extra broth as needed to your liking.
Return to a pan over medium-low flame until heated through. Serve with one of the suggested garnishes.

Garnish ideas:

caramelized onions (learn how to make a quick batch with this recipe)
spicy tofu croutons (use this technique and toss with cayenne pepper)
chopped fresh herbs
Parmesan skillet croutons (here’s my favorite recipe)
chopped marcona almonds

How To Make Oat Flour

Jennifer Perillo — Thu, 27 Jan 2011 15:29:00 -0500

I’ve never been one for resolutions, but as 2010 faded into my memory, I awoke with the goal of getting more whole grains into my family’s eating habits. Since I’m the head cook in our house, that is a very doable resolution. I’ve dabbled in whole wheat flours for years, but had never been wowed by any recipe to make it twice.

The last few weeks though, I’ve broadened my whole grain horizons and played around with ratios of different flours. Breads, biscuits and cakes have been enjoyed with a variety of flours, including rye, spelt, whole wheat pastry flour—the key to amazingly light whole grain baked goods, and half-white, a specialty flour sold at my local farmers’ market. My favorite, most versatile flour, so far, also happens to be made from scratch.

All you need is old-fashioned rolled oats to make your own oat flour—the food processor does all the work in mere minutes. The yield is a 1:1 ratio, so 8 ounces of oats will give you 8 ounces of oat flour. Try it out in one of my favorite recipes, oat soda bread. A must if bread-making is on your “to-do” list for 2011.

Oat Soda Bread
Recipe from In Jennie’s Kitchen

To make your own oat flour, add the oats to the bowl of a food processor. Process until they form a fine flour, about 1 to 2 minutes. The baking soda acts as the leavening agent here, so need to proof the dough. Just pop it into the oven once formed, and you’ll be enjoying fresh-baked bread in less than an hour.

7 ounces oat flour
10 ounces all purpose flour, plus more for dusting and sprinkling
1 teaspoon (4 grams) granulated sugar
1 3/4 teaspoons (12 grams) baking soda
1 1/4 teaspoons (6 grams) fleur de sel
2 cups (450 ml) plus 2 tablespoons buttermilk

Arrange rack in center of oven. Preheat to 400ºF. Add flours, sugar, baking soda and salt to a deep bowl. Whisk together to mix well. Pour in 2 cups of buttermilk and stir using a wooden spoon until just combined.
Lightly flour a clean countertop or large cutting board. Dump dough onto surface and knead briefly, 30 to 60 seconds until it forms a relatively smooth ball. Place on a lightly floured rimmed baking sheet. Slightly flatten ball of dough.
Brush sides and top with remaining buttermilk. Sprinkle top with a generous amount of flour, 2 to 3 tablespoons. Using a very sharp knife, slash a deep "X" on the top of the loaf, making sure not to cut all the way through.
Bake for 25 minutes, then move tray to upper middle rack of oven and bake for 15 more minutes until it becomes a deep golden color and temperature registers 185ºF. It should sound hollow when tapped with your knuckle. Transfer to a wire rack, and let cool for at least an hour before slicing.

Cabin Fever

Jennifer Perillo — Mon, 24 Jan 2011 14:18:00 -0500

Snow days may be a blast when it’s fresh-fallen, but soon it becomes a slushy, cold mess. Here are some fun ways to staying sane indoors this winter.

Dance Party! Even the littlest family members can join in, so get ready to break a sweat. Whether you’re playing hot potato or just getting on your groove, pump up the volume and get ready to dance the day away. Family game night. Games like Pictureka—think I Spy but as a board game, have been our game of choice. The fun has been so contagious we even designated Sundays picnic game night. We lay a tablecloth on the living room floor, set up finger foods & sandwiches, then let the fun take hold as we all frantically try to find the hidden pictures first.

Get cooking. Staying warm is easy when you’re cooking up a storm. Let the kids choose their favorite recipe, for starters. Little ones can help measuring dry ingredients, while big kids can mix batters and fill cupcake tins. Here’s a recipe to get you started along with more tips for baking with kids.

Gingerbread Muffins
makes one dozen

The holiday may be over, but these fragrant, spice-scented muffins are the perfect treat year-round with an icy glass of milk for the kids—and hot cup of coffee for mom.

2 cups (8.5 ounces) flour
1/2 cup (4 ounces) granulated sugar
1 tablespoon (11 grams) baking powder
1/4 teaspoon (1 gram) baking soda
1/2 teaspoon (2 grams) sea salt
1 teaspoon (4 grams) ground cinnamon
1 teaspoon (3 grams) ground cloves
1 1/2 teaspoons (4 grams) ground ginger
6 tablespoons (3 ounces) cold butter, cut into 12 pieces
1/2 cup (112 ml) molasses
1 cup (8 ounces/225 ml) buttermilk
2 teaspoons (10 grams) coarse sugar, for sprinkling tops (optional)

Preheat oven to 400ºF. Grease one 12-cup standard size muffin tin or fill with paper liners; set aside.
Add the flour, granulated sugar, baking powder, baking soda, salt and spices to a deep bowl. Whisk to combine. Add butter and using a pastry blender, or your fingers (my preferred method), blend until it forms a sandy-looking mixture.
Add the buttermilk and molasses to a small bowl and beat with a fork. Pour over the flour mixture and stir, using a fork or wooden spoon, until just mixed and there are no visible traces of flour. Spoon into the prepared muffin tins and sprinkle tops with an even amount of coarse sugar, if desired.
Bake 18 minutes, or until the tops are golden and a skewer inserted comes out clean. Remove from oven and let cool 10 minutes in the tin, then transfer to a wire rack to cool completely before serving.

A Real Steel

Jennifer Perillo — Thu, 20 Jan 2011 08:57:00 -0500

Oatmeal is one of those foods I didn’t fully appreciate until adulthood. My early introductions were granules poured from a packet and mixed with water. I know instant oatmeal is a booming business, but it doesn’t qualify as the real thing, and in my case turned me off the delicious nutty grain for a good 20 years.

Now, it’s not uncommon to find me grinding my own oats to make a quick soda bread, and of I have a soft spot for oatmeal raisin cookies. On a cold winter morning though, curling up with a bowl of steaming, creamy oats is my ideal way to enjoy them. My husband and older daughter are fans of old-fashioned oats, and on busy mornings I can’t argue since they’re ready in about 10 minutes. When time allows, or I’ve planned properly, though, steel cut oats are a real breakfast game changer. They’re nutty flavor and toothsome texture leave me with a more satisfied feeling.

Timing is everything, though. This is a heartier grain than old-fashioned oats, and can take up to 30 minutes to cook, depending on how soft you prefer them. Soaking the oats overnight is one way to speed the cooking process. Just set the pot up before bedtime, and follow the cooking directions, except they’ll only need about 10 minutes to simmer. One homecook from the recipe site Food 52 lets her slow cooker do all the work

When it comes to toppings, really the sky’s the limit. Keep it savory with nut butters, caramelized onions, fresh ricotta or a dollop of crème fraiche. Go sweet with a drizzle of maple syrup, chopped dried apricots and cherries or a spoonful of strawberry jam. Whichever way you serve it, you’re body will thank you for the fiber-filled and protein-rich healthy head start.

Basic Steel Cut Oat
Serves 6

1 cup steel cut oats
4 cups water
pinch of salt

Bring water to a boil in a deep pot. Add oats and cook until they begin to thicken. Reduce to a simmer, and continue cooking, uncovered, until grains are slightly tender and water has mostly absorbed, about 18 to 20 minutes.

A Better Resolution

Jennifer Perillo — Mon, 10 Jan 2011 15:58:00 -0500

Come January 1st, it’s impossible to avoid the word diet. Rather than burst in a new year cold turkey with resolutions, I’d rather resolve to meet goals. Somehow that seems more practical, less finite and frankly, less stressful. After all, most habits take time to form, so it’s only logical it takes time to institute new ones.

One such goal I’m very excited about is cooking from scratch. I should clarify that, because I’m talking about the ultimate homemade meals—super scratch cooking. My first recipe of the new year was for homemade almond milk. Due to a dairy allergy in my daughter’s elementary class, I’ve been baking with it a lot lately. It has proven a worthy substitute for milk in most every cake and muffin recipe. By the glass, though, it never won me over.

Then I remember the first, and only, time I’d ever sipped fresh-made almond milk. It was a palate-opening experience, and I longed to recreate it at home. I was pleasantly surprised at how easy it was—I used this recipe, and found it’s the perfect pick me up for tired mornings when whirled in the blender with bananas, frozen strawberries and some flax seeds.

Strawberry Banana Almond Milk Smoothie
Serves one

Frozen fruit is the secret to icy cold smoothies—ice cubes will just water down all those nutritious ingredients.

1 banana
½ cup unsweetened almond milk
5 frozen strawberries
1 teaspoon flax seeds, optional
Add ingredients to the bowl of a blender. Blend until smooth. Drink immediately.

Cooking Under Pressure

Jennifer Perillo — Thu, 06 Jan 2011 17:00:00 -0500

Winter is all about braising, but truth be told, I don’t have patience for traditional stew recipes. If only less expensive cuts of meat could shine in less than the few hours it takes to create tender, succulent bits of beef studded with carrots, mushrooms and potatoes, if you’re into adding them (I prefer my stew over egg noodles). Well, you can.

In less than 30 minutes, you’ll be ready to dig into a hearty meal simply by using a pressure cooker. I’d been a fan of stovetop pressure cooking for at least a decade. It started during my years as a personal chef. Pressure cooking allowed me to prepare intensive menus in the four hours allotted at each client’s house. Now as a busy, working mom of two, they’re saving my dinnertime. Electric models regulate the pressure automatically, so there’s no fiddling with the burners to get it right. Just program the cooking time and walk away, worry-free until it’s time to set the table.

Beef Stew
Serves 4

1.75 pounds stew meat, cut into 1 ½-inch cubes
1 to 2 teaspoons of olive oil
Salt and freshly ground black pepper, to taste
2 medium onions (9 ounces), quartered
3 large carrots (11 ounces), sliced ½-inch thick
4 large white button mushrooms (3.5 ounces), quartered
2 cloves garlic, smashed
1 cup (225 ml) water
2 tablespoons tomato paste, double concentrate
2 tablespoons molasses
1 tablespoon flour
freshly chopped parsley, to garnish (optional)

Preheat your electric pressure cooker to the “brown” feature. Season the beef with salt and pepper.
Heat 1 teaspoon of olive oil in the pressure cooker until it shimmer. Add half the meat to the pot and cook, turning every few minutes, until each side is nicely browned. Transfer, using a slotted spoon onto a paper-towel lined dish.
Add the onions, carrots, mushrooms and garlic to the pressure cooker, and saute until mushrooms and onions turn slightly golden, 1 to 2 minutes. Meanwhile, whisk the water, tomato paste and molasses together in a small bowl. Return the beef back to the pressure cooker, and sprinkle the flour over the meat and vegetables, stirring well to coat. Pour in the liquid mixture and stir well.
Set the pressure cooker to HIGH and cook for 25 minutes. Serve garnished with chopped parsley over noodles, rice or with a crusty baguette, if desired.

Crafty “Cooking”

Jennifer Perillo — Thu, 16 Dec 2010 10:38:00 -0500

When people hear homemade during the holidays, thoughts jump to gingerbread and sugar cookies. While those are fun to both give and receive, some gifts needn’t require turning on the oven. In fact, everyday household ingredients and kitchen “scraps” can be given a second life without stepping foot near a compost. All you need is a food processor and some imagination.

The inspiration came from Katie Goodman, hostess behind the blog Good Life Eats. Her original “recipe” was for a lemon sugar scrub. With winter well underway, a homemade hand scrub seems the perfect cure for those piles of dirty holiday dishes.

Always one for tinkering, and after weeks of looking at piled up mounds of Clementine peels, I decided to put those rinds to good use. I also rescued the last springs of rosemary from the backyard before the deep frost sets in. The result is a homemade and “recycled” hand scrub, at a fraction of the price found in many high-end stores. Simply scoop it into a canning jar, cut out a round of festive fabric, and the lucky recipients will be thinking of your generosity and ingenuity long after the last pine needle has been swept away.

Clementine & Rosemary Sugar Scrub
Makes about 2 pints

While all the ingredients are safe to eat, you want to make sure your recipients know this is gift to pamper their skin not their stomachs.

1 1/2 cups (300 grams) granulated sugar
1/4 cup (38 grams) coarse salt
Peel from 3 whole clementines
One 6-inch sprig of rosemary, leaves reserved & branches discarded
1 cup (225 ml) olive oil

Add all ingredients to the bowl of your Cuisinart food processor and pulse until it forms a well-blended scrub. Divide into glass mason jars to store.

Latkes 101

Jennifer Perillo — Thu, 02 Dec 2010 11:06:00 -0500

This week, Jewish homes around the world will be frying up latkes, also known as potato pancakes, in celebration of Hanukkah. Some foods are so delicious, though, they should be enjoyed year-round, and by everyone regardless of religion. Such is the case with these latkes. Notice I didn’t say every latke, because in my years I’ve had some soggy patties not worth the time or calories.

Last year, a friend shared one of the best secrets ever with me for making a crisp on the outside, soft-pillowy on the inside latke. It’s actually the brainchild of all-things home and food guru Martha Stewart (or perhaps the credit really goes to a test kitchen assistant). Regardless, I haven’t looked back and have happily been enjoying latkes prepared this way since last Hanukkah. They have graced our breakfast table, made their way into my daughter’s lunch with homemade apple sauce, and even been served as a substitute for French fries with burger.

The secret you ask? Quite simple actually—add the potato’s natural starch back to them. Let the grated potatoes sit in icy cold water for a few minutes to crisp them up. Scoop the potatoes into a cloth towel and let them sit for a few minutes to drain. Then, 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’ll yield the crispiest latke ever.

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
Salt and freshly ground black pepper, to taste
Vegetable oil, for frying

Fill a deep bowl with cold water and a few ice cubes. Using a hand grater, shred the potatoes into the bowl. Using a 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, this is the potato starch. Transfer potatoes back to the bowl with potato starch. Add onions to bowl; stir in eggs, salt, and pepper.
Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/4-inch of oil. Spoon a scant 1/4 cup of potato mixture per pancake into skillet, working in batches and taking care not to crowd the pan.
Fry on both sides until golden brown, 4 to 6 minutes. Transfer to prepared baking sheet to drain; transfer to a 250ºF oven to keep warm. Repeat process with remaining potato mixture. Serve hot with applesauce, or sour cream and caviar, if desired.

Homemade Applesauce
Over the years I’ve found there’s no need to add sweetener to homemade applesauce as long as you choose the right combination of apples. My favorites are Empires and Golden Delicious, but Jonah Golds, Fuji and Gala work well too. It’s also a perfect first food for babies venturing into solids.
Makes 1 1/2 cups

1 Empire apple, peeled and diced
1 Golden Delicous apple, peeled and diced
1/4 cup water

Add ingredients to a small pot and cover. Bring to a boil, then reduce heat to low, and simmer until very tender, 8 to 10 minutes. Mash with fork for a chunky applesauce or puree in a food processor for a smooth texture.

Back to School

Jennifer Perillo — Fri, 24 Sep 2010 09:08:00 -0400

School lunch. Two words that raise many emotions across the country. In a perfect world, childhood nutrition would be a budget priority. All our kids would have access to healthful, tasty meals in their own school cafeterias. The good news is change is brewing. Jaime Oliver’s Food Revolution just won an Emmy for outstanding reality television series. The First Lady is at work on her Chefs Move to the Schools campaign. While their efforts are commendable, it will take time to see any far-reaching changes at your local school, but take heart that all hope isn’t lost until then. Here are some time-tested tips for packing a healthy lunch your kids will actually eat.

Stuck in a Rut
Well, that all depends on the person eating lunch. Sure your kid has asked for PB&J everyday for the last two years. Provided they’re eating it, why rock the boat? There are plenty of all-natural peanut butters available, free of high fructose corn syrup (HFCS). In fact making your own is as easy as pureeing some nuts and a pinch of salt in a food processor. It’s also a great way to get the kids involved and experiment with new tastes, making nut butters from almonds and cashews too. While you’re at it try swapping in strawberry jam. You just might be surprised at how interesting their lunchtime time favorite becomes.

Move Over Ham & Cheese
Hot lunches are comforting, especially as the weather gets cooler. What better way to pack hugs and kisses than with a bowlful of soup or some pasta and meatballs? Thermos’ Foogoo brand has stood the test of time in our house—my daughter, now in second grade is still using the one we bought in pre-k. The possibilities are endless, including grilled cheese “soldiers” cut into sticks, empanadas, and homemade mac n’ cheese. Ham and cheese may soon be on the endangered sandwiches list.

Little Bites
Not every kid is ready to sit down to a traditional meal come lunchtime. For many, it’s also their chance to see friends from other classes. What really matters is that the meal you pack is balanced and nutritious. A container of lowfat yogurt, handful of grapes or apple slices and cheddar cheese with whole grain crackers fit the bill, is fun to eat and great for “grazers”.

Under Pressure

Jennifer Perillo — Wed, 15 Sep 2010 13:50:00 -0400

Between homework, shuttling to afterschool activities and playdates, dinner seems to be an elusive task this time of year. Frankly, finding time to cook isn’t just a parenting issue anymore either. A good friend who has no children and works in finance seems to have a never ending workday. So what’s a busy person to do when they want home-cooking to be a regular part of their routine? The answer is as easy as investing in a pressure cooker.

Brisket in under an hour? No problem. Lentil soup in ten minutes? Been there, done that. During my catering and personal cheffing years, I relied on pressure cooking when short on time. Now as a mother and career woman, it gives new meaning to the phrase “time is on my side.”

Lentil Soup
Serves 6

1 tablespoon olive oil
3 medium carrots (5 ounces), diced
1 onion (3.5 ounces), diced
1 clove garlic, crushed
1 cup (225 ml) crushed or pureed tomatoes
2 cups (450 ml) water
Salt and freshly ground pepper, to taste
1 cup (7 ounces) lentils
1 bay leaf
Freshly grated Parmesan cheese, to garnish

Preheat pressure cooker to saute setting. Add carrots, onions and garlic. Cook 2 minutes, stirring occasionally.
Add the tomatoes and water; season with salt and pepper. Add the lentils and bay leaf.
Set the cooker to high pressure for 8 minutes. When done, let the pressure release naturally.
Serve with freshly grated Parmesan cheese, if desired.

Breakfast for Dinner

Jennifer Perillo — Tue, 07 Sep 2010 11:38:00 -0400

I love eggs. My kids love eggs. Besides their great taste, there are plenty of reasons to include eggs in a balanced diet. At a mere 68 calories, a single one delivers more than 5 grams of protein and generous amounts of essential amino acids. If you’re worried about cholesterol, take heart that as with any food, eating them in moderation can be a good thing.

Need more reason to get scrambling? Eggs are literally a brain food, rich in choline, a nutrient that’s key in brain and memory development for young children, and they’re the second highest source of choline per serving. Beef liver weighs in at number one—not exactly a kid favorite.

Eggs are also my secret weapon for quick & easy weeknight dinners. In less than 30 minutes you can make a quick pasta carbonara or quiche. They’re also easy to prepare, so make mealtime a family affair from start to finish. Older kids can help crack the eggs while younger ones scramble them. Kids of any age can always help with measuring ingredients. Just remember placing and removing dishes from a hot oven should always be a job for mom and dad. If eggs are a meal you’ve been saving for your morning routine, then it’s time to start thinking about breakfast for dinner.

Bacon & Spinach Buttermilk Quiche
The buttermilk lends a pleasant tang to the final flavor, but if you don’t have any on hand, regular milk will work just fine.

1 tablespoon extra-virgin olive oil
4 cups packed, washed & dried, chopped fresh spinach
4 large eggs
1 cup buttermilk
2 slices cooked bacon, crumbled
½ cup shredded Parmesan-Reggiano cheese
1 tablespoon plain bread crumbs
Cooking spray

Preheat oven to 375 degrees F. Spray an 8-inch round casserole dish, at least four-inches high, with cooking spray. Coat dish with breadcrumbs and set aside.
Heat olive oil in a non-stick skillet over medium heat. Add spinach and sauté until wilted. Transfer to a strainer and press out liquid with the back of a spoon. Discard liquid and set spinach aside.
Using a whisk, beat eggs until foamy in a medium bowl. Beat in buttermilk with whisk.
Gently stir in spinach with a rubber spatula. Pour into prepared casserole dish and sprinkle bacon and cheese over top. Bake for 20 minutes, until top is golden brown.

A New Brew

Jennifer Perillo — Thu, 29 Jul 2010 10:03:00 -0400

It’s ironic that most people need a cup of coffee to get going, yet putting up a pot requires a caffeine-energy boost. Sure you can program your coffeemaker, but if you’re like me and prefer to save energy, then you know those small appliances can be a drain on your electric bill if kept plugged in when not in use.

A good answer to this early morning java dilemma is cold-brewed coffee. Just set up a pot of French press with ground coffee and water from your Cuisinart CleanWater, and all you’ll need to do in the a.m. is pour and enjoy. A few tips for starting out:

Accuracy is everything, so add this to the many reasons you’ve been meaning to buy a kitchen scale.
Stir it up. Before tucking in for the night don’t forget to stir the grinds and water. Otherwise only the top layer will steep, leaving you disappointed come the morning.
No French Press, No Cry. While a French press worked best in my test batches, you can use this method in a pitcher or container and simply pour through a fine sieve or strainer, though it may take an extra pass-though for a grind-free cup of coffee.

Cold-Brewed Coffee
Makes 3 double-strength cups

Whether you drink this black, with milk or cream, remember it’s double strength, so dilute it with equal parts of the liquid of your choosing (1:1 ratio, for example 4 ounces coffee with 4 ounces milk). As for the grind, medium works best if you're using the press method as directed below.

42 grams drip-ground coffee (medium-textured)
3 cups/24 ounces/675 ml cold water

Add the coffee to a French press pot. Pour in the water and stir. Do not skip this step or else the grinds will not steep properly. Trust me, I speak from experience. Cover with a plate or rest the press cover on top, but do not plunge. Let "brew" at room temperature for 8 to 10 hours (I find the last 2 hours don't make a huge difference but don't want you setting your alarm just to push the press down—that'd be plain silly).

Farro: Whole Grain Goodness

Jennifer Perillo — Mon, 21 Jun 2010 10:00:00 -0400

I love white rice, and so do my daughters. I’m pretty sure they’d eat a bowl of it every night if left to their own devices. Since moderation is key, it’s important to find more nutritional grains to help satisfy their regular appetite for grains. Unfortunately, brown rice has never won any fans in our house. I find most to be bland and not worth the 45 minutes cooking time—except for the one by Massa Organics, but that’s a post for another day.

Right now, I’d like to introduce you to a new staple to stock in your pantry: farro. This ancient Italian grain has all the wholesome goodness of brown rice—more in fact, yet cooks in half the time. One ½ cup cooked farro contains about 3 ½ grams of fiber, compared to just under 2 grams in brown rice and just a mere gram in white rice. But, we all know taste is what really counts when it comes to feeding finicky eaters, and if you’re little ones love farro as much as mine, then make sure to prepare extra so you can spoon out some seconds.

Basic Farro
makes about 2 ½ cooked cups
You can certainly cook farro as you would rice, but I like infusing it with extra flavor this way. It also makes a tasty base for a cold grain salad—perfect for picnics and a healthy refuel after a day of playing in the park. And next time you’re thinking about risotto, try swapping in an equal amount of uncooked farro, for an easier, no-stir method.

1 cup uncooked farro
1 small onion, peeled, end & root trimmed
1 clove garlic
Handful of fresh parsley plus 1 tablespoon finely chopped
1/2 teaspoon salt, plus more if needed
Freshly ground pepper, to taste

Add the farro, onion, garlic, handful of parsley and salt along with 1 1/2 cups water to a 1-quart pot.
Bring to a boil, then cover, reduce to a simmer, and cook for 10 minutes.
Turn off burner and let sit, covered, for 5 more minutes. Discard the onion, garlic and large pieces of parsley.

Source:
[Nutrition Data]
[Fit Sugar]

Tale of Two Mayos

Jennifer Perillo — Thu, 17 Jun 2010 11:58:00 -0400

It’s the small things we tend to take most for granted. The same can be said about garnishes and condiments. Take mayonnaise for example. Even high-end sandwich shops use the standard jarred stuff, lavishing all the attention on the main ingredients. Being a purist, I set out recently to make mayonnaise from scratch.

Many recipes call for using a hand whisk when making mayonnaise. Switching to a food processor seemed like a natural and easy change, or one would think. My first attempt to use technology was a disaster, and so was my second, resulting in oily egg yolks that never emulsified. The key ingredients, egg yolk and oil are humble but oh so temperamental. The key is to slowly add the oil, so it still took about 20 minutes.

Then I had an eye-opening experience. I watched Chef John’s video on making mayo with an immersion blender. It was a mixture of revelation, and I don’t know why anyone would want to spend 20 minutes on something they can so easily make in just one. Yes, one mere minute is all it takes to enjoy creamy homemade mayonnaise. And for my next trick, I’ve even included an egg-white only, reduced oil version.

Homemade Mayonnaise
Makes about 3/4 cup
I decided to keep my original ingredients and simply use Chef John’s technique. Don’t tell him I said this, but he’s a genius.

To Make Traditional Egg Yolk Mayonnaise:
1 large egg yolk, save white for later use
3 teaspoons freshly squeezed lemon juice
1/4 teaspoon salt, plus more to taste
1/2 teaspoon smooth dijon mustard (not whole grain)
3/4 cup canola oil

To Make Egg White Mayonnaise:
1 large egg white, save yolk for later use
3 teaspoons freshly squeezed lemon juice
1/4 teaspoon salt, plus more to taste
1/4 teaspoon dry mustard (like Colman's)
1/2 cup canola oil

In this exact order, add the egg yolk, lemon juice, salt, mustard and oil to a cup, preferably the one that is included with your Cuisinart Immersion Blender. Let the ingredients sit for one minute, as the egg yolk settles to the bottom.
Place the immersion blender into the cup and starting slowly pulsing the mixture. In a few seconds you will see the mayo begin to form at the bottom. You can move the immersion lightly up and down to finish. The whole process should take no more than one minute. Scrape mayonnaise into a container; cover tightly and store in refrigerator for up to one week.

Banana Split, Coming Right Up!

Rebecca Marber — Thu, 10 Jun 2010 11:53:00 -0400

Are you one of those people who just can’t resist ice cream? Are you sick of feeling guilty for finishing that pint all by yourself? Not to worry, there is a solution, and it lets you eat as much ice cream as you want without thinking twice!

Ice cream is somewhat of a guilty pleasure, as we know it’s probably not something we should be eating too much of. In just one measly scoop of Baskin Robbins Vanilla Ice Cream, there are 260 calories, 26 grams of sugar, and 16 grams of fat. And this is true of only the most basic flavors—I won’t even get in to Ben and Jerry’s Phish Food.

But what if you could take pleasure in eating ice cream, completely guilt free? Well- good news, you can. This recipe for Almond-Banana Soft Serve is so shocking; both simple and healthy it’s the perfect dessert for ice cream and fruit fanatics alike. All you have to do is keep a stock of peeled bananas in your freezer, and you will be ready for any spur of the moment, creamy cravings. Try it with this natural chocolate sauce, if you feel like going all out for a banana split. And don’t forget an organic cherry to go on top!

Banana Soft Serve:
4 peeled, frozen bananas
3 tablespoons of almond butter *See my recipe for homemade almond butter!*

Peel bananas, and then place them in freezer.
Once frozen, add bananas and almond butter into your Cuisinart Elite Collection™ Food Processor and churn until smooth and creamy! (Add splashes of skim milk if moisture needed for easier blending).

Mock-Choc Fudge Sauce:
1 cup agave nectar
1 cup cacao
½ cup organic raisins
1 tsp vanilla extract
1 cherry for garnish

Blend ingredients in Cuisinart Elite Collection™ Food Processor.
Drizzle on top of banana ice cream!
Place cherry on top to complete your banana split.

The Lean Green Smoothie Machine

Rebecca Marber — Thu, 03 Jun 2010 10:20:00 -0400

In the early morning hours our metabolisms are just as sluggish as the rest of our bodies. So why make their jobs more difficult by feeding them complex carbs that are harder to digest? Before overloading your system with pancakes, waffles, and bagels, try drinking one of my Lean Green Smoothies to bring you energy that will get your day going in the right direction.

While you know those “bad” carbohydrates should be avoided, sometimes you just can’t resist, so wait 30 minutes after drinking a smoothie, and your metabolism will be in a much better place to break down those nasty carbs. If you are pressed for time, you can replace the Lean Green Smoothie with a piece of fruit. But keep in mind that solids are much less metabolically friendly in the early AM.

All of the following ingredients are rich with essential nutrients. The lemon and ginger in particular are very cleansing, and will detoxify your body of many unwanted substances. So get up and get going with the Lean Green Smoothie!

Lean Green Smoothie:
(Makes 3-4 servings. Lasts 2-3 days)

4 handfuls Baby Spinach
1 1/2 cups water
1/3 bunch parsley
1/2 of a lemon (juiced)
1 apple
1 grapefruit
1 pear
2 slices of ginger

Wash all ingredients sufficiently.
Add spinach, parsley, and ginger to Cuisinart PowerEdge™ 700 Blender.
Juice lemon and add to blender.
Slice apple, grapefruit, and pear into small pieces and add to blender. Blend until smooth.

Jam Session

Jennifer Perillo — Fri, 30 Apr 2010 13:41:00 -0400

Rhubarb—a wonderful welcoming sign that spring is indeed here. You’ve probably started seeing it in your supermarket, but for a real treat, check out your local farmers’ market for it’s ruby red stalks. While we often associate it with fruit—strawberry rhubarb pies are a classic- rhubarb is actually classified as a vegetable.

Whatever category you put it in, I’m crazy about it and you should be too. Since it appeared last week, I’ve been making muffins mostly. Now I’m moving onto jam and decided to kick off the 2010 canning season. Tempted as I was to keep it simple and showcase this tart fruit on it’s own, I decided to add in some frozen wild blueberries left from last year’s harvest. The result was a not-too-sweet jam perfect for toasted bread or warmed and spooned over Sunday brunch pancakes.

Blueberry Rhubarb Microwave Jam
makes 3 1/2 pints

12 ounces rhubarb but into ½-thick pieces
3 cups (12.75 ounces) frozen wild blueberries
3/4 cup (6 ounces) sugar
2 teaspoon Ball’s No-Sugar Pectin

Add the rhubarb to the bowl of your food processor. Pulse until finely chopped. Transfer to a glass microwave-safe bowl. Add blueberries and stir in sugar. Microwave on HIGH for 8 minutes, until boiling. Stir in the powdered pectin. Microwave on high for 5 more minutes, until thickened and bubbly.
Transfer to a container, let cool and refrigerate for up to three weeks or process in clean, sterilized jars using a hot water bath.

Springtime Brunch

Jennifer Perillo — Fri, 23 Apr 2010 14:16:00 -0400

Each passing weekend, I find myself competing for parking at the local farmer’s market. As the weather grows warmer and spring crops appear, everyone is ready to head outdoors from a long winter of root vegetables. While it does mean I have to set my alarm on a Saturday, the early wake up call means I also get to the market before the crowds and can have first pick of spring’s new arrivals.

First up is arugula. I love this peppery, leafy green. It’s also a very forgiving crop—I tried growing it two years ago and was surprised how it kept coming back all season long. I added farm-fresh eggs and some of the tomato jam I canned last year, and I had the makings for a quick, easy and amazingly good breakfast. A little decadent with the heavy cream, but you can choose to leave that out weekdays and save it for a Sunday Brunch splurge—that’s what I intend to do.

Arugula, Tomato & Parmesan Frittata
Serves one

2 large eggs
½ teaspoon heavy cream
Salt and freshly ground black pepper, to taste
1 tablespoon butter
1 slice country or brioche bread, cut into 1/4" cubes (day old works well too)
¼ cup arugula, washed well, dried & thinly sliced 1 tablespoon tomato jam
1 teaspoon freshly grated Parmesan cheese
Freshly chopped scallions, to garnish

Preheat your oven to the broiler setting. In a small bowl, lightly beat the eggs, cream and season with salt and pepper; set aside.
Melt 1 teaspoon of butter in a 6-inch ovenproof skillet. Add diced bread and saute until golden. Add arugula and saute until slightly wilted. Add the remaining butter and swirl around bottom and up the edges of the pan to ensure the eggs do not stick. Pour in the eggs, and using a heatproof rubber spatula, gently push the sides away from the pan so any loose uncooked egg can fall to the bottom.
Once the top looks wet but no longer runny, drop dollops of jam on top and sprinkle with the Parmesan cheese. Place underneath the broiler until the top is golden and set, about 1 minute. Garnish with sliced scallions to serve.

Wok This Way

Jennifer Perillo — Fri, 19 Mar 2010 10:49:00 -0400

Busy schedules can make enjoying a healthy home-cooked meal challenging. Wok cooking is a tasty solution to beating the clock and enjoying more time for fun in the sun as the weather warms up. I’ve had my wok for about 20 years now. It’s one of the first kitchen gifts I ever bought myself when I was a teenager and up watching late-night infomercials—I’ve been hooked ever since. It gets pretty hot with the flame turned up, especially during summertime, so that’s when I switch to the electric skillet. Here are some of time-tested tricks for making stir-fries.

Ready, Set, Cook— Have all your ingredients prepped and ready to go. Once you start sautéing, the whole cooking process moves fast. This includes pre-measuring sauces too!
Lean Cuisine— Slice meats like chicken, beef and pork very thin so they cook quickly.
Tofu 101— Buy an extra-firm variety and drain any excess liquid. Cut the block into ¾-inch thick slices and layer them between paper towels on a dish. Place a cutting board on top layer and weigh down with a heavy pot or skillet. Let sit about 10 minutes, discard the wet towels and you can then finish preparing the tofu according to the recipe.

Orange & Sesame Stir-Fried Tofu
serves four

1 orange, cut into 1/4-inch thick triangles
1 clove garlic, smashed
3 tablespoons soy sauce
1 tablespoon sesame oil
Splash of white wine, optional
Salt and freshly ground pepper, to taste
1 pound extra-firm tofu, drained and cubed
Fistful of fresh cilantro, chopped
1 tablespoon olive oil
1 teaspoon black sesame seeds

Place the oranges in a deep bowl and mash them until juices are released (my bar muddler worked perfect for this step). Add garlic, soy sauce, sesame oil, white wine, if using, salt and pepper. Stir with a fork, using the same motion as scrambling an egg. Add tofu and cilantro, toss well to coat with a rubber spatula. Let sit, covered in a refrigerator, two hours or overnight.
Separately drain the tofu and orange slices, reserving the marinating liquid. Heat olive oil in a wok or deep skillet. Add tofu and sauté on high heat until nicely browned on all sides; transfer to a dish to keep warm (you may need to do this in two batches depending on size of work or skillet). Add the orange slices to the skillet and sauté until heated through. Return the tofu to the wok, add the sesame seeds and reserved marinating liquid. Toss well, and sauté two more minutes. Serve with hot jasmine rice.

Young at Heart

Jennifer Perillo — Mon, 15 Mar 2010 09:57:00 -0400

During my teen years, we rented an apartment on the upper floor of a house owned by an Italian family in Brooklyn. One morning, while leaving for school, I noticed a smear of chocolate in the corners of their sons’ mouths. Intrigued, I asked what they were having for breakfast and their mother showed me a jar of Nutella. I asked my mom why we couldn’t have chocolate for breakfast and she said because chocolate wasn’t a breakfast food. While we’re Italian-American, this part of the Italian hadn’t seeped through I guess. I’m normally good at holding grudges, but I’ve let this one go.

Now a mom myself, I understand why she said what she did, but I’ve chosen to channel my authentic Italian roots and pretend “when in Rome…” Needless to say, there have been many a morning that my 6-year old has enjoyed a tiny bit of nutella on toasted whole grain bread. And yes, she loves it with peanut butter as a sandwich in her lunch box—paired with an apple and some yogurt, of course. It’s become such a favorite I decided to recreate the recipe by looking at the ingredients listed on the jar— except mine is free of the palm oil found in the domestically produced ones.

Life is all about balance, whether it’s my challenges as a working mom, house manager (an unofficial title), or head chef. I’d much rather know my daughter greets her home-packed lunch with enthusiasm. And if a little bit of this homemade chocolatey treat gets the job done, I can rest a bit easier. Besides, there’s a kid at heart in all of us—and I’m betting it too can’t resist a smear here or there.

Creamy Hazelnut Chocolate Spread
makes one generous cup

1 cup shelled, toasted hazelnuts, skins removed
4 ounces milk chocolate pieces, melted & slightly cooled
2 tablespoons cocoa
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
a few drops, vegetable oil (optional)

Add hazelnuts to the bowl of the food processor attachment on your Cuisinart Stand Mixer. Pulse until it becomes a smooth butter-like consistency. Add the melted chocolate, cocoa, sugar and vanilla. Process until smooth and well-mixed. Add vegetable oil one drop at a time, and pulse to a smooth, spreadable consistency, if necessary.

Easy Asian

Jennifer Perillo — Thu, 11 Feb 2010 16:11:00 -0500

Something about winter screams pantry cooking. Perhaps it’s the arctic temperatures, or maybe it’s the thought of having to trudge through the snow. Whatever the reason, having a well-stock cupboard—that includes sauces and seasonings, and veggies in the crisper make for an easy dinner solution. On this particular night I had some carrots and broccoli on hand. Since it was a school day, stopping by the fish market for some shrimp was no biggie—it’s around the corner. Now I had all I needed to make a peanuty noodle dish.

I’m normally a stickler for tradition, and was going to buy real Chinese egg noodles to make this…except they were $3.19 for an 8-ounce bag. Instead I opted for a one pound box of Barilla on sale for only 99 cents (yes, a good deal, indeed). Next time, I will keep my eyes peeled in case those other noodles go on sale so I can stock up. The other great thing about this dish, besides saving money on inferior takeout, is it comes together mostly in one pot. The same water I used to boil the pasta, was also used to cook the vegetables and poach the shrimp. As a matter of fact, this dish is delicious served at room temperature, so you can even skip the last step and just toss the sauce and cooked ingredients together in a serving bowl.

Noodles with Shrimp, Veggies & Peanut Sauce
serves 4 to 6

1/2 pound dry pasta, cooked al dente according to package directions
1/2 cup chunky peanut butter
2 tablespoons brown sugar
2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon fish sauce
freshly squeezed juice of 1 lime
1/2 cup vegetable stock
Chili flakes, to taste
Salt and freshly ground pepper, to taste
2 carrots, peeled and thinly sliced
1 cup broccoli florets
1/2 pound shrimp
1/4 cup thinly sliced scallions

Bring a large pot of salted water to a boil. Add pasta and cook, using package directions for al dente doneness.
Meanwhile, add the peanut butter, sugar, soy cause, sesame oil, fish sauce, lime juice and vegetable stock to the food processor attachment on your Cuisinart Stand Mixer. Pulse until combined, and it’s okay if there’s a few chunks of peanuts. Season with chili flakes, salt and pepper, to taste. Set aside.
Once pasta is done, use metal tongs to transfer cooked spaghetti to a strainer, reserving the pot of boiling water. Rinse pasta with cold water to stop the cooking process. Bring water in pot back to a boil. Add carrots and broccoli and cook until tender, but firm, about 2 to 3 minutes. Remove with a slotted spoon and set aside. Add shrimp, cover pot with lid and turn off heat. Let sit until shrimp are cooked through, about 3 minutes. Remove shrimp with a slotted spoon. Discard water.
In a large skillet or wok, warm peanut sauce over medium heat. Add cooked pasta, vegetables and shrimp, tossing to coat well. Serve garnished with sliced scallions.

A Well-Stocked Pantry

Jennifer Perillo — Fri, 05 Feb 2010 13:03:00 -0500

Root vegetables—the staple of winter farmer’s markets here in the Northeast. Well, good news is just when you thought you’d had enough of them, I’ve got a new recipe that will leave you loving them all over again. What if I told you a handful of carrots, celery, onions and a few other easy-to-find ingredients could save you over $100 in grocery shopping? Now that I have your attention, let’s talk about a pantry staple: homemade stock.

We’ve all resorted to store-bought stock, whether in a pinch, or simply for ease and convenience. With a little planning, you can make enough vegetable stock to feed an army, yet it’ll only take up a small bit of real estate in your fridge or freezer. Have you ever made split pea soup off the back of the bean bag? The one my husband first started making many moons ago called for a packet of bouillon—the powdered concentration equivalent to canned broth basically. Now you can skip the cans and packets and head straight to the kitchen to make your own all-natural, preservative-free version to use in soups, stews, risottos…really the possibilities are endless.

Homemade Vegetable Bouillon
makes one quart concentrated or 48 quarts diluted

Two things to remember with this recipe: 1) a little goes a long way and 2) you're essentially curing the vegetables in salt, so that’s why you need so much of it to start. Depending on the size of your Cuisinart food processor, you may need to make this in two batches, or just halve the recipe.

4 carrots, trimmed, scrubbed & cut into large pieces
3 celery ribs, cut into 1/2-inch pieces
1 leek, white part only, sliced
1 small onion, peeled & quartered
10 sun-dried tomato halves
1 1/2 cups cremini mushrooms (caps & stems), cleaned & quartered
2 cloves garlic
generous handful of fresh parsley, including stems
7 ounces salt
1 teaspoon black peppercorns

Add all ingredients to the bowl of a food processor and pulse until it forms a wet paste and is well combined. Store in an airtight container in the refrigerator, or separate into smaller portions to store in the freezer. To use, combine one measured teaspoon with one cup boiling water, adding more water as necessary to adjust to your liking.

New Year, New You

Jennifer Perillo — Sun, 10 Jan 2010 14:37:00 -0500

Thanksgiving to New Year’s Eve - all bets are off when it comes to treating myself from a food perspective. Between parties, baking for friends and creating new recipes to share with all of you, I feel ready to give Santa a run for his money in that big red suit. Then the light of reason comes in the form of January 1st. It’s a new year. A time to wipe the slate clean. 2010 has no idea the indulgences I allowed myself the year before, or at least that’s how I’m choosing to look at it.

While sweets, carbs and all that other good stuff will always be a part of my cravings, I’m tempering them with healthier choices like this granola and berry smoothie recipe below. It’s the perfect balance of fiber, calcium and fruit. It’s also a great on the go breakfast, so get ready to fill your travel mug with a caffeine-free natural pick me.

Granola & Berry Smoothie
serves one

Feel free to swap in your favorite frozen berries, and depending on the size of your blender you can easily double or triple this recipe. Oats are also an easy substitution for the granola if you’re all out but still want to get a healthy start to the day.

1/2 cup granola
1 cup frozen strawberries
1 cup milk

Add all ingredients to the bowl of a blender attachment on you Cuisinart Stand Mixer. Process until smooth.

Fiesta Time

Jennifer Perillo — Thu, 17 Dec 2009 15:10:00 -0500

Busy weeknights call for a well-stocked pantry. It’s really easy to enjoy a home-cooked meal when you have all the ingredients at your fingertips. One of my family’s favorite dinners is taco night. We all love making our own creations piled with pico de gallo, guacamole, and all the other fixings. One thing we seem to be divided on is what to do with the refried beans. I love them served over rice, and my husband prefers a spoon or two nestled inside the taco shells. Though one thing we do agree on is that nothing compares to refried beans made from scratch. All you need is a can of pinto beans, an onion, and some olive oil. My recipe also calls for bacon, which I use if I have some in the fridge or freezer. And if not, I don’t sweat it—they still taste pretty darn delicious and make for a vegetarian-friendly filling too.

Refried Beans
Serves 4

I normally rinse canned beans to reduce the sodium, but the liquid they sit in is key to making them “refried”. The bacon adds a delicious smoky hint but you can leave it out to make a vegetarian version.

1-15 ounce can pinto beans
4 slices thick-cut, good quality bacon, chopped
1 small onion, chopped fine
1 clove garlic, minced
Olive oil, as needed
Salt & freshly ground pepper to taste

Pour the beans with their liquid into the work bowl of your Cuisinart food processor. Process until almost smooth, leaving a few chunky pieces; set aside.
Heat a medium non-stick skillet over medium flame. Add bacon and sauté until it starts to brown. Add onion and garlic and sauté until bacon becomes crisp and onions and garlic turn golden (you can add a little olive oil if there is not enough fat from bacon).
Add the chunky pureed beans to the skillet. Reduce heat to a simmer and cook for 10 minutes. Remove from heat and cover, or transfer to a covered casserole dish until ready to serve.