Club Cuisinart Blog

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.