This dish (Potatoes Baked with Tomatoes) is simple and hearty. It is best when tomatoes are in season, but you may also use canned plum tomatoes.
Ingredients:
2 large red or yellow onions, thinly sliced
2 lbs. potatoes, peeled and thinly sliced
1 lb. tomatoes, fresh or canned, sliced, with their juice
6 Tbs. olive oil
1 cup freshly grated parmesan or sharp cheddar cheese
salt
freshly ground black pepper
a few basil leaves (preferably fresh)
1/4 cup of water
~ Preheat oven to 350 F. Brush a generous amount of oil in a large baking dish.
Arrange a layer of onions in the dish, followed by a layer of potatoes, and then a layer of tomatoes. Pour on a little oil, and sprinkle with a bit of the cheese. Season with salt and pepper.
Repeat the layers until vegetables are used up, ending with an overlapping layer of potatoes and tomatoes. Tear the basil leaves into pieces, and add them here and there among the vegetables. Sprinkle the top with the remaining cheese, and a little oil.
Pour on the water. Bake for 1 hour, or until tender. If the top begins to brown too much while baking, place a sheet of foil on top of the dish to keep from browning.
Serve hot.
Serves 6
Friday, September 26, 2014
Deep-Dish Plum Pie
The dish you use for this pie must be at least 3-inches deep so the juices won't boil over! There is only a top crust on this pie.
Ingredients:
FOR THE FILLING
1 1/2 cups of sugar
1/4 all-purpose flour
1/4 salt
8 cups (2 lbs) peeled, pitted, and quartered plums (approximately 4 lbs whole)
1 Tbs. fresh lemon juice
3 Tbs. unsalted butter
1 Tbs. heavy (double) cream
FOR THE CRUST
1 1/2 cups all-purpose flour (or cake & pastry flour)
1/2 tsp. salt
1/2 vegetable shortening, lard, or butter
3-4 Tbs. cold water, more or less
~To make crust: Hand Method: Combine flour and salt in the mixing bowl, and toss together. Cut the butter in to bits and add to flour mixture. With your fingertips, two knives, or a pastry blender, blend the ingredients together, until it resembles coarse breadcrumbs. Sprinkle on the water 1 tablespoon at a time, stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass. Roll dough out on a generously floured work surface until it is about 1/8 inch thick and about 1inch larger in diameter than the baking dish you are using.
~ Preheat oven to 425 F. Make sure that your baking dish will hold the 8 cups of plums.
In a large bowl stir together the sugar, flour and salt. Add the plums and lemon juice, and toss to mix well. Pile the plum mixture in the baking dish and dot with bits of the butter. Cover the top with your pastry crust. Fold the overhanging pastry under itself to make a double-thick edge, then flute the edge. Brush the crust with the heavy cream. Cut a few vents in the top for steam to escape.
Bake in preheated oven until crust is browned and the fruit is tender when pierced with a knife inserted through a vent; 50-60 minutes.
Serves 8
Ingredients:
FOR THE FILLING
1 1/2 cups of sugar
1/4 all-purpose flour
1/4 salt
8 cups (2 lbs) peeled, pitted, and quartered plums (approximately 4 lbs whole)
1 Tbs. fresh lemon juice
3 Tbs. unsalted butter
1 Tbs. heavy (double) cream
FOR THE CRUST
1 1/2 cups all-purpose flour (or cake & pastry flour)
1/2 tsp. salt
1/2 vegetable shortening, lard, or butter
3-4 Tbs. cold water, more or less
~To make crust: Hand Method: Combine flour and salt in the mixing bowl, and toss together. Cut the butter in to bits and add to flour mixture. With your fingertips, two knives, or a pastry blender, blend the ingredients together, until it resembles coarse breadcrumbs. Sprinkle on the water 1 tablespoon at a time, stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass. Roll dough out on a generously floured work surface until it is about 1/8 inch thick and about 1inch larger in diameter than the baking dish you are using.
~ Preheat oven to 425 F. Make sure that your baking dish will hold the 8 cups of plums.
In a large bowl stir together the sugar, flour and salt. Add the plums and lemon juice, and toss to mix well. Pile the plum mixture in the baking dish and dot with bits of the butter. Cover the top with your pastry crust. Fold the overhanging pastry under itself to make a double-thick edge, then flute the edge. Brush the crust with the heavy cream. Cut a few vents in the top for steam to escape.
Bake in preheated oven until crust is browned and the fruit is tender when pierced with a knife inserted through a vent; 50-60 minutes.
Serves 8
Friday, January 31, 2014
Cinnamon-Raisin Wheat Bread
This is my new favorite bread! We go through at least two loaves a week in my house.
Ingredients:
2 cups whole wheat flour
2 1/4 tsp. regular or quick active dry yeast (1 package)
2 cups very warm water, 120-130 F.
2 Tbs. packed brown sugar
2 Tbs. olive oil
2 tsp. ground cinnamon
2 tsp. salt
1 cup raisins
2-2 1/2 cups of regular unbleached white flour, or bread flour
cornmeal
~ In a large bowl mix the whole wheat flower and yeast together until well combined. Add the warm water, and mix until well combined, scraping the bowl frequently (about 1 minute). Cover tightly with plastic wrap and let stand for 15 minutes.
Stir in brown sugar, cinnamon, salt, oil, raisins, and one cup of flour; beat until smooth. Add more flour (half a cup at a time) until dough is soft and smooth.
Place dough on a lightly floured surface; knead for 5-10 minutes, or until dough is soft and springy (and not very sticky). Grease a large bowl with shortening (I like to use butter). Place the dough inside if the bowl, and roll it around to cover with shortening.
Cover bowl loosely with plastic wrap and set in a warm and sunny place for about an hour, or until the dough has doubled in size. It is ready when indentations remain when dough is touched.
Grease uninsulated cookie sheet with shortening and sprinkle with cornmeal. Place dough in a very lightly floured surface. Gently shape into an even, round ball, without releasing too many of the air bubbles from the dough (so don't play around with it too much). Stretch the sides of the dough downwards to make a smooth top; place on cookie sheet with smooth side facing up. Cover loosely with plastic wrap and let rise in a warm place for 45-60 minutes, or until the dough has almost doubled in size.
Heat oven to 375 F. Carefully cut 1/4-inch deep slashes in a tic-tac-toe pattern on top of the loaf with a sharp serrated knife.
Place in oven, and bake for 35-40 minutes, or until dark brown and loaf sounds hollow when tapped. Remove from the cookie sheet to a wire rack to cool.
Ingredients:
2 cups whole wheat flour
2 1/4 tsp. regular or quick active dry yeast (1 package)
2 cups very warm water, 120-130 F.
2 Tbs. packed brown sugar
2 Tbs. olive oil
2 tsp. ground cinnamon
2 tsp. salt
1 cup raisins
2-2 1/2 cups of regular unbleached white flour, or bread flour
cornmeal
~ In a large bowl mix the whole wheat flower and yeast together until well combined. Add the warm water, and mix until well combined, scraping the bowl frequently (about 1 minute). Cover tightly with plastic wrap and let stand for 15 minutes.Stir in brown sugar, cinnamon, salt, oil, raisins, and one cup of flour; beat until smooth. Add more flour (half a cup at a time) until dough is soft and smooth.
Place dough on a lightly floured surface; knead for 5-10 minutes, or until dough is soft and springy (and not very sticky). Grease a large bowl with shortening (I like to use butter). Place the dough inside if the bowl, and roll it around to cover with shortening.
Cover bowl loosely with plastic wrap and set in a warm and sunny place for about an hour, or until the dough has doubled in size. It is ready when indentations remain when dough is touched.
Grease uninsulated cookie sheet with shortening and sprinkle with cornmeal. Place dough in a very lightly floured surface. Gently shape into an even, round ball, without releasing too many of the air bubbles from the dough (so don't play around with it too much). Stretch the sides of the dough downwards to make a smooth top; place on cookie sheet with smooth side facing up. Cover loosely with plastic wrap and let rise in a warm place for 45-60 minutes, or until the dough has almost doubled in size.
Heat oven to 375 F. Carefully cut 1/4-inch deep slashes in a tic-tac-toe pattern on top of the loaf with a sharp serrated knife.
Place in oven, and bake for 35-40 minutes, or until dark brown and loaf sounds hollow when tapped. Remove from the cookie sheet to a wire rack to cool.
Tuesday, November 12, 2013
Grilled Fontina Sandwich with Prosciutto and Pear
I don't know about you, but I simply adore sandwiches. I would be very content to eat for them rest of days. This sandwich is a rather sophisticated take on a classic grilled cheese. Fontina is a mild Italian cheese, that is excellent for melting.
Ingredients:
1/2 cup unsalted butter
12 slices firm white bread, brioche, or challah
3/4 - 1 lb. of fontina cheese, sliced (if you can't get fontina, Gruyere and Emmentaler are fine substitutes)
6 slices prosciutto
1 ripe pear such as Bartlett or Comice, thinly sliced
~ First clarify the butter: Melt the butter in a small, heavy saucepan over very low heat, watching carefully so it does not burn. Remove from the heat and let stand briefly, then, using a spoon, skim off and discard the foam from the surface.. Carefully pour off the clear yellow liquid into a bowl. Discard the milky solids left behind in the pan.
Lay 6 slices of bread on a work surface and top evenly with the cheese, 1 slice of prosciutto, and the pear slices. Top with remaining bread.
Brush a wide saute pan or stove-top grill pan generously with the clarified butter and warm over medium heat. When it is hot, place as many sandwiches as will fit on the pan or grill without crowding, and weight them down with a pan lid. Cook until the bottom is golden brown, about 4 minutes. Adding more butter as needed, carefully flip the sandwiches, replace the lid, and cook on the second side until golden brown, about 4 minutes longer. The cheese will have melted. Remove from the pan or grill and keep warm. Repeat with the remaining sandwiches.
To serve, cut each sandwich in half. Serve warm.
Serves 6
Ingredients:
1/2 cup unsalted butter
12 slices firm white bread, brioche, or challah
3/4 - 1 lb. of fontina cheese, sliced (if you can't get fontina, Gruyere and Emmentaler are fine substitutes)
6 slices prosciutto
1 ripe pear such as Bartlett or Comice, thinly sliced
~ First clarify the butter: Melt the butter in a small, heavy saucepan over very low heat, watching carefully so it does not burn. Remove from the heat and let stand briefly, then, using a spoon, skim off and discard the foam from the surface.. Carefully pour off the clear yellow liquid into a bowl. Discard the milky solids left behind in the pan.
Lay 6 slices of bread on a work surface and top evenly with the cheese, 1 slice of prosciutto, and the pear slices. Top with remaining bread.
Brush a wide saute pan or stove-top grill pan generously with the clarified butter and warm over medium heat. When it is hot, place as many sandwiches as will fit on the pan or grill without crowding, and weight them down with a pan lid. Cook until the bottom is golden brown, about 4 minutes. Adding more butter as needed, carefully flip the sandwiches, replace the lid, and cook on the second side until golden brown, about 4 minutes longer. The cheese will have melted. Remove from the pan or grill and keep warm. Repeat with the remaining sandwiches.
To serve, cut each sandwich in half. Serve warm.
Serves 6
Gougeres
These savoury little cheese pastries are made from pate a choux, the same dough that is used to make cream puffs.
Ingredients:
2 cups plus 2 Tbs. milk
1/2 cup unsalted butter
2 tsp. salt
2 cups all-purpose flour
8 eggs
1/2 lb. Emmentaler, Gruyere. or other Swiss-type cheese, finely diced
~ Preheat oven to 375 F. Line two baking baking sheets with parchment (baking) paper.
In a heave sauce pan over high heat, combine the 2 cups of milk, the butter, and the salt. Bring to a boil and then add the flour all at once. Reduce the heat to low and stir until the mixture forms a ball and pulls cleanly away from the sides of the pan, about 5 minutes. Remove from the heat. Using an electric mixer set on medium speed, beat in the eggs, one at a time, until pastry is very shiny, about 5 minutes. Fold in three-fourths of the cheese after the last egg has been added.
Using a large tablespoon with a oval bowl, scoop out 2-3 inch rounds of dough into the baking sheets, spacing them about 2 inches apart. Brush the rounds with the 2 tablespoons milk and sprinkle with the remaining cheese.
Bake until well puffed and browned, 30-35 minutes. Remove from the oven and let cool for 5 minutes just before serving.
Serves 6-8
Ingredients:
2 cups plus 2 Tbs. milk
1/2 cup unsalted butter
2 tsp. salt
2 cups all-purpose flour
8 eggs
1/2 lb. Emmentaler, Gruyere. or other Swiss-type cheese, finely diced
~ Preheat oven to 375 F. Line two baking baking sheets with parchment (baking) paper.
In a heave sauce pan over high heat, combine the 2 cups of milk, the butter, and the salt. Bring to a boil and then add the flour all at once. Reduce the heat to low and stir until the mixture forms a ball and pulls cleanly away from the sides of the pan, about 5 minutes. Remove from the heat. Using an electric mixer set on medium speed, beat in the eggs, one at a time, until pastry is very shiny, about 5 minutes. Fold in three-fourths of the cheese after the last egg has been added.
Using a large tablespoon with a oval bowl, scoop out 2-3 inch rounds of dough into the baking sheets, spacing them about 2 inches apart. Brush the rounds with the 2 tablespoons milk and sprinkle with the remaining cheese.
Bake until well puffed and browned, 30-35 minutes. Remove from the oven and let cool for 5 minutes just before serving.
Serves 6-8
Italian Bean and Pasta Soup
This hearty soup perfect for cool weather and when you just want to stay indoors. If you have made the soup in advance, add the cooked pasta when reheating it, as the pasta can become mushy if it stands too long in the soup.
Ingredients:
2 cups dried borlotti, cannellini, or other small white bean
3 Tbs. olive oil
1/2 cup chopped pancetta
1 yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 large cloves of garlic, peeled and minced
8 cups of water or chicken stock
1 1/2 cups diced canned plum tomatoes
2 tsp. salt, plus more to taste
ground pepper to taste
1/2 lb. small dried pasta, such as shells or ditalini
extra virgin olive oil for serving
grated Parmesan cheese for serving
~ Pick over the beans and discard any misshapen beans or stones. Rinse the beans, drain, and place in a saucepan. Add water to beans and bring to a boil over high heat. Boil for 2 minutes, then remove from the heat, cover, and let stand for 1 hour. Drain.
In a saucepan over medium heat, warm the olive oil. Add the pancetta and saute, stirring often, until softened, about 5 minutes. Add the onion, carrots, celery, and garlic and saute, stirring often, until softened, about 8 minutes longer. Add the water or stock, beans, tomatoes, and 2 teaspoons salt and bring to a boil. Cover, reduce the heat to low, and simmer until beans are very tender, about 1 hour.
T give the soup more body, remove 2 very large spoonfuls of beans and vegetables and puree in a blender or food processor, then return the puree to the pan. Season with salt and pepper and reheat gently.
When the soup is almost ready, bring a large saucepan three-fourths full of salted water to a boil. Add the pasta, stir well, and cook until barely al dente, about 8 minutes or according to package directions. Drain and add to soup. Simmer for an additional 5 minutes,
T serve, ladle into warmed bowls. Top each serving with a swirl if extra virgin olive oil, some grated cheese, and a liberal grinding of pepper.
Serves 6
Ingredients:
2 cups dried borlotti, cannellini, or other small white bean
3 Tbs. olive oil
1/2 cup chopped pancetta
1 yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 large cloves of garlic, peeled and minced
8 cups of water or chicken stock
1 1/2 cups diced canned plum tomatoes
2 tsp. salt, plus more to taste
ground pepper to taste
1/2 lb. small dried pasta, such as shells or ditalini
extra virgin olive oil for serving
grated Parmesan cheese for serving
~ Pick over the beans and discard any misshapen beans or stones. Rinse the beans, drain, and place in a saucepan. Add water to beans and bring to a boil over high heat. Boil for 2 minutes, then remove from the heat, cover, and let stand for 1 hour. Drain.
In a saucepan over medium heat, warm the olive oil. Add the pancetta and saute, stirring often, until softened, about 5 minutes. Add the onion, carrots, celery, and garlic and saute, stirring often, until softened, about 8 minutes longer. Add the water or stock, beans, tomatoes, and 2 teaspoons salt and bring to a boil. Cover, reduce the heat to low, and simmer until beans are very tender, about 1 hour.
T give the soup more body, remove 2 very large spoonfuls of beans and vegetables and puree in a blender or food processor, then return the puree to the pan. Season with salt and pepper and reheat gently.
When the soup is almost ready, bring a large saucepan three-fourths full of salted water to a boil. Add the pasta, stir well, and cook until barely al dente, about 8 minutes or according to package directions. Drain and add to soup. Simmer for an additional 5 minutes,
T serve, ladle into warmed bowls. Top each serving with a swirl if extra virgin olive oil, some grated cheese, and a liberal grinding of pepper.
Serves 6
Tuesday, November 5, 2013
Potato Gratin
Ingredients:
1 Tbs. extra-virgin olive oil
1 leek (white and light green parts only) halved and thinly sliced
4 slices of bacon
3 1/2 - 4 pounds of yellow-skinned potatoes, peeled and cut into 1/4-inch thick slices
1 1/2 cups of chicken broth
1 cup of whipping cream (35%)
1/2 milk
3 sprigs of fresh thyme
2 cloves garlic, thinly sliced
1/2 tsp. salt
1/2 tsp. pepper
pinch of nutmeg
1 cup shredded Gruyere cheese
TOPPING:
1 cup fresh bread crumbs
1/2 cup shredded Gruyere cheese
2 Tbs. unsalted butter, melted
~In a large skillet, heat oil over medium heat; cook leek, stirring occasionally, until softened and light golden, about 4 minutes. Transfer to a bowl; set aside.
In the same skillet over medium heat, cook bacon until crisp, 6-8 minutes, Drain on a paper towel-lined plate; chop bacon and set aside.
Drain fat from skillet; wipe clean. Add potatoes , chicken broth, cream, milk, thyme, garlic, salt, pepper and nutmeg; bring just to a simmer over medium heat, about 10 minutes. Reduce heat to medium-low; partially cover and simmer, stirring occasionally, until potatoes are fork tender but still hold their shape, about 12 minutes. Discard thyme.
Using slotted spoon, transfer half of the potatoes to greased 13 x 9-inch (3litre) baking dish. Sprinkle with Gruyere cheese, leek and bacon; top with remaining potatoes. Scrape cooking liquid over top.
TOPPING:
Stir together fresh bread crumbs, Gruyere cheese, and butter; sprinkle over potato mixture.
Bake at 400 F until sauce is bubbly and topping is crisp and golden, about 25-30 minutes.
Makes 8-10 servings.
1 Tbs. extra-virgin olive oil
1 leek (white and light green parts only) halved and thinly sliced
4 slices of bacon
3 1/2 - 4 pounds of yellow-skinned potatoes, peeled and cut into 1/4-inch thick slices
1 1/2 cups of chicken broth
1 cup of whipping cream (35%)
1/2 milk
3 sprigs of fresh thyme
2 cloves garlic, thinly sliced
1/2 tsp. salt
1/2 tsp. pepper
pinch of nutmeg
1 cup shredded Gruyere cheese
TOPPING:
1 cup fresh bread crumbs
1/2 cup shredded Gruyere cheese
2 Tbs. unsalted butter, melted
~In a large skillet, heat oil over medium heat; cook leek, stirring occasionally, until softened and light golden, about 4 minutes. Transfer to a bowl; set aside.
In the same skillet over medium heat, cook bacon until crisp, 6-8 minutes, Drain on a paper towel-lined plate; chop bacon and set aside.
Drain fat from skillet; wipe clean. Add potatoes , chicken broth, cream, milk, thyme, garlic, salt, pepper and nutmeg; bring just to a simmer over medium heat, about 10 minutes. Reduce heat to medium-low; partially cover and simmer, stirring occasionally, until potatoes are fork tender but still hold their shape, about 12 minutes. Discard thyme.
Using slotted spoon, transfer half of the potatoes to greased 13 x 9-inch (3litre) baking dish. Sprinkle with Gruyere cheese, leek and bacon; top with remaining potatoes. Scrape cooking liquid over top.
TOPPING:
Stir together fresh bread crumbs, Gruyere cheese, and butter; sprinkle over potato mixture.
Bake at 400 F until sauce is bubbly and topping is crisp and golden, about 25-30 minutes.
Makes 8-10 servings.
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