A quick pic of this salad at dinner was all I could manage- twice now. I planned on saving some to take a nice pic the next day and... gone. All gone both times. It's really a winner of a salad. I saw it on Pinkstripes here and she saw it on Mark Bittman's site here. Of course it can be changed in a variety of ways to suit your tastes. It is so creamy and tastey. A very nice winter salad, chock full of nutrition.
Quinoa Sweet Potato Salad
1 avocado, chopped
1 red pepper or roasted peppers if you have them
1 clove garlic, minced
1/2 red onion, minced
2 1/2 cups of cooked quinoa
2 sweet potatoes, cubed and roasted
1/4 cup olive oil
2 tablespoons plus balsamic vinegar
1/4 cup parsley, minced
1/4 cup chopped green onion
In a sauce pan saute red pepper and onions until soft. Add garlic and cook one minute more. Add balsamic and remove from heat. Combine all ingredients in a large bowl. I like this salad luke warm.
Monday, November 30, 2009
The Case of the Disappearing Sweet Potato Salad
Friday, November 27, 2009
Daring Bakers: Cannoli
Cannoli? Oh, yeah. This was something I have been wanting to do for so many years but probably would have never done it on my own. I hate the whole frying thing. But then yah know, it was Daring Baker challenge and it was Lisa Michelle (an amazing cook and pastry girl!) and I just had to participate. Ah, twist my arm- I am so on this.
Truth be told I am not a cannoli loving girl in the slightest. Mostly because I am not big on ricotta or even pastry cream. But lo and behold I have discovered that some mousse with mascarpone is an amazing filling for a homemade cannoli. And when you make it yourself the shells are so crisp. Not to mention that a little Marsala in the dough makes one fine tasting shell. Yum!
The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.
The set up for cannoli production.
Lidisano’s Cannoli
Makes 22-24 4-inch cannoli
Prep time: Dough – 2 hours and 10-20 minutes, including resting time, and depending on whether you do it by hand or machine.
Filling – 5-10 minutes plus chilling time (about 2 hours or more)
Frying – 1-2 minutes per cannoli
Assemble – 20–30 minutes
CANNOLI SHELLS
2 cups (250 grams/16 ounces) all-purpose flour
2 tablespoons(28 grams/1 ounce) sugar
1 teaspoon (5 grams/0.06 ounces) unsweetened baking cocoa powder
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1/2 teaspoon (approx. 3 grams/0.11 ounces) salt
3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil
1 teaspoon (5 grams/0.18 ounces) white wine vinegar
Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml) sweet Marsala or any white or red wine you have on hand
1 large egg, separated (you will need the egg white but not the yolk)
Vegetable or any neutral oil for frying – about 2 quarts (8 cups/approx. 2 litres)
1/2 cup (approx. 62 grams/2 ounces) toasted, chopped pistachio nuts, mini chocolate chips/grated chocolate and/or candied or plain zests, fruits etc.. for garnish
Confectioners' sugar
Note - If you want a chocolate cannoli dough, substitute a few tablespoons of the flour (about 25%) with a few tablespoons of dark, unsweetened cocoa powder (Dutch process) and a little more wine until you have a workable dough (Thanks to Audax).
CANNOLI FILLING
2 lbs (approx. 3.5 cups/approx. 1 kg/32 ounces) ricotta cheese, drained
1 2/3 cups cup (160 grams/6 ounces) confectioner’s sugar, (more or less, depending on how sweet you want it), sifted
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1 teaspoon (4 grams/0.15 ounces) pure vanilla extract or the beans from one vanilla bean
3 tablespoons (approx. 28 grams/approx. 1 ounce) finely chopped good quality chocolate of your choice
2 tablespoons (12 grams/0.42 ounces) of finely chopped, candied orange peel, or the grated zest of one small to medium orange
3 tablespoons (23 grams/0.81 ounce) toasted, finely chopped pistachios
Note - If you want chocolate ricotta filling, add a few tablespoons of dark, unsweetened cocoa powder to the above recipe, and thin it out with a few drops of warm water if too thick to pipe.
DIRECTIONS FOR SHELLS:
1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.
2 Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.
3 Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, oiled..lol). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.
4. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.
5. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.
8. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.
9. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.
Pasta Machine method:
1. Divide the dough into 4 equal pieces. Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine. Lightly dust the dough with flour as needed to keep it from sticking. Pass the dough through the machine repeatedly, until you reach the highest or second highest setting. The dough should be about 4 inches wide and thin enough to see your hand through
2. Continue rolling out the remaining dough. If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them.
3, Roll, cut out and fry the cannoli shells as according to the directions above.
For stacked cannoli:
1. Heat 2-inches of oil in a saucepan or deep sauté pan, to 350-375°F (176 - 190 °C).
2. Cut out desired shapes with cutters or a sharp knife. Deep fry until golden brown and blistered on each side, about 1 – 2 minutes. Remove from oil with wire skimmer or large slotted spoon, then place on paper towels or bags until dry and grease free. If they balloon up in the hot oil, dock them lightly prior to frying. Place on cooling rack until ready to stack with filling.
DIRECTIONS FOR FILLING:
1. Line a strainer with cheesecloth. Place the ricotta in the strainer over a bowl, and cover with plastic wrap and a towel. Weight it down with a heavy can, and let the ricotta drain in the refrigerator for several hours to overnight.
2. In a bowl with electric mixer, beat ricotta until smooth and creamy. Beat in confectioner’s sugar, cinnamon, vanilla and blend until smooth. Transfer to another bowl and stir in chocolate, zest and nuts. Chill until firm.(The filling can be made up to 24 hours prior to filling the shells. Just cover and keep refrigerated).
ASSEMBLE THE CANNOLI:
1. When ready to serve..fill a pastry bag fitted with a 1/2-inch plain or star tip, or a ziplock bag, with the ricotta cream. If using a ziplock bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. You can also use a teaspoon to do this, although it’s messier and will take longer.
2. Press or dip cannoli in chopped pistachios, grated chocolate/mini chocolate chips, candied fruit or zest into the cream at each end. Dust with confectioner’s sugar and/or drizzles of melted chocolate if desired.
Pomegranate Mascarpone Mousse
I had some frosting and filling left over from my cake for my Mother's birthday. I folded one into the other and came out with the best tasting filling.
the filling:
16 ounces mascarpone
4 tablespoons POM syrup*
2 tablespoons PAMA (pomegranate liquor)
1 cup confectioners sugar
the seeds of one vanilla bean
Whip all ingredients together until throughly combined.
the frosting:
2 cups whipping cream
1 tablespoon pomegranate syrup
1 teaspoon unflavored gelatin
2 tablespoons cold water
1/4 cup sugar
In a small bowl combine gelatin with cold water and let sit for a mement. Then heat it in the microwave for about 30 seconds to disolve it. Remove and let cool to room temp.
In a cold metal bowl whip the cream until it forms bubbles, sprinkle in sugar and add pomegranate syrup. When the mixture is just about to form stiff peaks add in the gelatin all at once. Continue to beat until stiff peaks form.
*Pomegranate syrup: combine 2 cups POM juice with 2 tablespoons lemon juice and 1/3 cup sugar. Boil and reduce to half
Thursday, November 26, 2009
Happy Thanksgiving 2009
Pilgrims and Indians made from yogurt cups.
On Thanksgiving Day we’re thankful for
Our blessings all year through,
For family we dearly love,
For good friends, old and new.
For stars that glow at night,
For trees of green and skies of blue,
And puffy clouds of white.
The beauty all around,
For arms to hug, and legs to walk,
And ears to hear each sound.
Would fill a great big book;
Our thankful hearts find new delights
Everywhere we look!
Happy Thanksgiving to all whether you live here or in another part of the world. Let every day be a day to give thanks for all that we hold dear in our lives.
Wednesday, November 25, 2009
Orange Cranberry Sauce
Here is one of my favorite Thanksgiving treats. I tried something different last year and did not like it as much as I like this one. So I went back to my tried and true recipe. Orange Cranberry Sauce. It's simple and simple is nice this time of year when things get a bit busier.
I made my cranberry salsa with the cranberry leftovers. I love that stuff.
Orange Cranberry Sauce
Lori's Lipsmacking Goodness
1 1/2 pounds cranberries
1/2 cup sugar (or to taste)
1 orange, juice and pulp
pinch of cinnamon
1/2 cup chopped walnuts, toasted
In a food processor or blender, pulse cranberries together with sugar, cinnamon and orange juice. Pour into a glass bowl and let marinate at least overnight or up to two days. Fold chopped nuts in just before serving.
Tuesday, November 24, 2009
The Best Pancakes I Ever Had
We have a pancake recipe that I have been using for over ten years. It's what I have always used. Until two weeks ago. My husband decided he was going to make pancakes. He didn't want the usual recipe. He reached for the King Arthur Cookbook and pulled out the recipe below. He made them all I didn't do anything. That in its own right is a reason why they are the best pancakes I ever had. But really they were super delicious and they have a little extra nutrition than our old recipe didn't.
Oatmeal Pancake Mix
King Arthur- The All Purpose Baking Cookbook, Countryman
3 1/2 cups old fashioned rolled oats or quick oats
5 cups unbleached all purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tabeslpoon salt
1 tablespoon baking soda
1 cup vegetable oil
Grind oats in a food processor until they are chopped fine. Place the flour, oats and all the dry ingredients. Mix, drizzle vegetable oil into the bowl while the mixer is running. When all the oil has been added, grab a clump in your hand and see if it holds its shape. If it does, its just right. If it crumbles then, you need a bit more oil. The mix will keep at room temp in an airtight container for up to two weeks or indefinitely in the frig or freezer.
To make a batch of pancakes, use 1 cup mix, 1 cup buttermilk and 1 egg*. Mix and let it stand for five to ten minutes before cooking.
*Or if you are like my husband and want to double the protein, use two eggs. 'Cause that's how he rolls!
Sunday, November 22, 2009
Creation
Lately I have been thinking a lot about life and what it means to me. Besides my children and family what is the one thing I would miss most in this life. I would have to say it would be the ability to create. Whether it is creating in my kitchen or on canvas or painting furniture or a room. That outpouring of my soul is what makes me feel alive. I am so grateful for the ability to create in so many ways.
Indian food, is my latest craze as I find the flavors so enticing. You feel a little like a mad chemist, throwing this spice in and that spice in and having some amazingly tastey foods come out. Fun!
Cauliflower and Chickpea Curry
1 can chick peas
1 teaspon garam masala
1/2 teaspoon turmeric
1 teaspoon ginger
1 teaspoon cumin
4 cloves garlic, minced
3 cups roasted cauliflower
1 large tomato, chopped or a can of stewed tomatoes
In a large skillet, saute onion in oil until transluscent. Stir in the ginger, garam masala, turmeric and cumin. Cook one minute. Add minced garlic. Add the beans, tomatoes, and cauliflower. Cook and stir for 5 minutes or until heated through. Remove from the heat. Serve over the rice.
Friday, November 20, 2009
These Bars Are So Cool
If you knew my husband and I, you would know that we are not main stream. We do not have cable, we do not have cell phones. We watch primarily PBS. We rarely go out to restaurants which is why I make so many different things at home.
After having my kids, I have to say that I have turned into a total nerd. I don't know what is cool anymore, what to say that is cool, what to listen to that is cool, what to wear that is cool. I mean I may have a little sense of this stuff but just a little. I would need a whole course on how to navigate any of the modern electronics that are out there, Blackberries, I-pods, MP3 players. When I say out of the loop, I mean out of the loop.
Some years ago I went to Starbucks with a friend of mine. Yes you heard that right, some years ago. She said let's meet for coffee. I stood there in line as she ordered her coffee, ---- ,----, whatever the heck that was. I just stared at that menu. Your kidding me, right 3 dollars for a coffee. What can I order that is not 3 dollars. Maybe it was written all over my face because the girl at the counter that just finished whipping up my friends coffee said to me, you want a free ----, ----, whatever she was having. OH YES. Thank you. Thank you ever so much. What good fortune I had at that moment. I still remember that. I think I will for a while. So timely, so perfect, so wonderful.
So when I saw on Serious Eats, this recipe by Cakespy for Cranberry Bliss Bars- a mock recipe of Starbucks seasonal treat, I was totally unknowing. I had never seen or heard of said bar. But I knew with those flavors that I just couldn't go wrong.
Vini, Vidi, Vici!
I saw, I made, I ate!
It was superb. Dare I say it is my favorite bar of all time! From every angle, texture, taste, preparation,... I love every aspect of this bar.
A free coffee from Starbucks and now a recipe for free. How can a girl go wrong?
CRANBERRY BLISS BARS
adapted from this recipe from Cakespy, who got it from Mr. Breakfast
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups brown sugar, firmly packed
3 large eggs
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg (optional)
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour
1/4 cup dried cranberries
1/4 cup white chocolate, coarsely chopped (I used Ghiardelli)
1/4 cup candied ginger, finely chopped
Ingredients for frosting
4 ounces cream cheese, softened
1 1/2 cups confectioners' sugar
2 tablespoons unsalted butter, softened
1 teaspoon vanilla
1/2 teaspoon lemon zest (optional)
dash of salt
Ingredients for garnish
1/3 cup white chocolate (either chips, or coarsely chopped bar chocolate)
1/2 cup dried cranberries
Preheat oven to 350°F and lightly grease a 9x13 pan.
Beat butter and sugar together until fluffy; add the vanilla and eggs, one at a time, stirring well after each addition. Sift together flour, baking soda, ground ginger, nutmeg, and salt and then add to the butter and sugar mixture, beating until fully incorporated. This will be a very thick batter. Fold in the cranberries, chocolate and ginger. Spread the batter in the pan and bake for about 30 minutes or until light golden.
Let the cake cool before spreading on the frosting.
Beat the butter and cream cheese together until fluffy; add the lemon zest, vanilla, and salt; add the confectioners' sugar bit by bit until the frosting has reached your desired consistency. Spread the frosting evenly over the cake, and scatter the cranberries on top of the frosting immediately.
In a double boiler, melt white chocolate; once it is smooth, use a spoon and drizzle across the top of the frosted and cranberry-festooned cake.
