12 ounces butternut squash, peeled and cubed
1 tablespoon olive oil
3 8-ounce packages fresh mushrooms
1 1/2 teaspoons finely chopped fresh sage, oregano, or thyme leaves
1 4-ounce goat cheese log
2 tablespoons butter
1/4 cup panko (Japanese breadcrumbs)
Chopped fresh chives for garnish
Heat oven to 400 F. Toss squash in olive oil, and season with salt and pepper. Spread into an even layer on a baking sheet. Bake for 15 minutes, then remove from oven and toss squash cubes. Return to oven and bake until tender, about 10 minutes longer. Transfer squash to a bowl and mash. Allow to cool for about 10 minutes. Reduce oven temperature to 375 F.
Meanwhile, rinse mushrooms, and pat dry. Remove and discard stems.
Mix herbs and goat cheese into mashed squash until combined. Season with salt and pepper to taste.
Microwave 2 tablespoons butter until melted. Stir breadcrumbs into melted butter just until combined. Spoon desired amount of goat cheese mixture into each mushroom cap. Press about 1 tablespoon crumb mixture onto filling of each mushroom.
Place mushrooms in a single layer on a lightly greased wire rack set in a baking pan. Bake for 15 to 20 minutes, or until breadcrumbs are toasted and golden brown. Garnish with chopped chives.
Makes about 12 appetizer servings.
From MyRecipes.com, with changes
Tuesday, February 25, 2020
Halloumi and Grape Skewers
300 grams of halloumi cheese, cut into rough 1-inch squares
18-20 red grapes
Olive oil
Black pepper
75 grams honey
25 grams salted butter
1 tablespoon fresh oregano leaves
Heat oven to 425 F. Soak wooden skewers for 30 minutes. Line a baking tray with parchment paper.
Skewer the halloumi and grapes onto the soaked wooden skewers until all the ingredients have been used up. Toss in a little olive oil and season with black pepper.
Place onto the prepared baking tray and bake in the oven for 10-15 minutes, until golden.
Whilst the halloumi is baking, place the honey and butter into a small saucepan and heat, stirring, until the butter has dissolved. Remove from the heat and stir in the oregano leaves.
When the halloumi skewers are done baking, place on serving dish and drizzle with the oregano honey.
Serves 6.
From Tastemade UK
18-20 red grapes
Olive oil
Black pepper
75 grams honey
25 grams salted butter
1 tablespoon fresh oregano leaves
Heat oven to 425 F. Soak wooden skewers for 30 minutes. Line a baking tray with parchment paper.
Skewer the halloumi and grapes onto the soaked wooden skewers until all the ingredients have been used up. Toss in a little olive oil and season with black pepper.
Place onto the prepared baking tray and bake in the oven for 10-15 minutes, until golden.
Whilst the halloumi is baking, place the honey and butter into a small saucepan and heat, stirring, until the butter has dissolved. Remove from the heat and stir in the oregano leaves.
When the halloumi skewers are done baking, place on serving dish and drizzle with the oregano honey.
Serves 6.
From Tastemade UK
Friday, February 21, 2020
Nonnettes (French Gingerbread Cakes)
1/2 cup honey
1/2 cup packed dark brown sugar
3/4 cup water
6 tablespoons unsalted butter
3 tablespoons vegetable oil
1 1/2 cups (200 grams) all-purpose flour
3/4 cup (80 grams) rye flour
1 tablespoon homemade pain d'epices spice blend
1 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon Cointreau or orange juice
1 teaspoon vanilla extract
2 teaspoons fresh orange zest
1 large egg yolk
Blackcurrant jam (or orange marmalade, blueberry or blackberry jam)
Lemon glaze:
3/4 cup confectioner's sugar
3 tablespoons freshly squeezed lemon juice
Heat oven to 375 F.
In a small saucepan, stir together honey, brown sugar, water, butter, and oil. Heat over medium heat, stirring, just until melted and smooth. Remove from heat and let sit a couple of minutes while preparing the dry ingredients.
In a large mixing bowl, add the flours, pain d'epices spice blend, cinnamon, baking powder, baking soda, and salt. Stir to combine.
Pour the honey mixture into the flour and stir to combine. Add the Cointreau, vanilla extract, orange zest, and egg yolk, and stir until combined.
Butter the wells of a mini muffin pan or mini cheesecake pan. Fill each well with batter 1/2 to 1/3 full. Place a teaspoon of jam on each.
Bake for 12-15 minutes or until golden brown and the dough springs back when gently pressed.
While the nonnettes are baking, prepare the glaze by combining the confectioner's sugar and lemon juice in a small bowl. Whisk until the sugar is dissolved and the glaze is smooth.
While the nonnettes are still warm and in the pan, spoon the glaze over them, letting it drip down the sides. Let them cool in the pan; this will allow the glaze to penetrate the cakes. Once cool, remove the nonnettes from the pan.
Store in an airtight container for up to a week.
Makes 24+.
From The Daring Gourmet blog
1/2 cup packed dark brown sugar
3/4 cup water
6 tablespoons unsalted butter
3 tablespoons vegetable oil
1 1/2 cups (200 grams) all-purpose flour
3/4 cup (80 grams) rye flour
1 tablespoon homemade pain d'epices spice blend
1 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon Cointreau or orange juice
1 teaspoon vanilla extract
2 teaspoons fresh orange zest
1 large egg yolk
Blackcurrant jam (or orange marmalade, blueberry or blackberry jam)
Lemon glaze:
3/4 cup confectioner's sugar
3 tablespoons freshly squeezed lemon juice
Heat oven to 375 F.
In a small saucepan, stir together honey, brown sugar, water, butter, and oil. Heat over medium heat, stirring, just until melted and smooth. Remove from heat and let sit a couple of minutes while preparing the dry ingredients.
In a large mixing bowl, add the flours, pain d'epices spice blend, cinnamon, baking powder, baking soda, and salt. Stir to combine.
Pour the honey mixture into the flour and stir to combine. Add the Cointreau, vanilla extract, orange zest, and egg yolk, and stir until combined.
Butter the wells of a mini muffin pan or mini cheesecake pan. Fill each well with batter 1/2 to 1/3 full. Place a teaspoon of jam on each.
Bake for 12-15 minutes or until golden brown and the dough springs back when gently pressed.
While the nonnettes are baking, prepare the glaze by combining the confectioner's sugar and lemon juice in a small bowl. Whisk until the sugar is dissolved and the glaze is smooth.
While the nonnettes are still warm and in the pan, spoon the glaze over them, letting it drip down the sides. Let them cool in the pan; this will allow the glaze to penetrate the cakes. Once cool, remove the nonnettes from the pan.
Store in an airtight container for up to a week.
Makes 24+.
From The Daring Gourmet blog
French Gingerbread (Pain d'epices) Spice Blend
2 teaspoons ground cinnamon
2 teasoons ground ginger
4 whole star anise
4 whole green cardamoms, seeds removed (shells discarded)
1 teaspoon ground cloves
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon ground coriander
1/2 teaspoon anise seeds
1/2 teaspoon ground white pepper
Place all spices in a coffee or spice grinder and grind to a smooth powder. Store in an airtight jar away from direct sunlight or hot temperatures. Best when used within a few months but, for optimal flavor, use within a few weeks.
Makes about 4 tablespoons.
From The Daring Gourmet blog
2 teasoons ground ginger
4 whole star anise
4 whole green cardamoms, seeds removed (shells discarded)
1 teaspoon ground cloves
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon ground coriander
1/2 teaspoon anise seeds
1/2 teaspoon ground white pepper
Place all spices in a coffee or spice grinder and grind to a smooth powder. Store in an airtight jar away from direct sunlight or hot temperatures. Best when used within a few months but, for optimal flavor, use within a few weeks.
Makes about 4 tablespoons.
From The Daring Gourmet blog
Tuesday, February 4, 2020
Pizza al Taglio Dough
2 2/3 cups (14 2/3 ounces) bread flour
1 teaspoon instant or rapid-rise yeast
1 1/2 cups (12 ounces) water, room temperature
2 tablespoons extra-virgin olive oil
1 1/4 teaspoons table salt
Vegetable or olive oil
Whisk flour and yeast together in medium bowl. Add room-temperature water and oil and stir with wooden spoon until shaggy mass forms and no dry flour remains. Cover bowl with plastic wrap and let sit for 10 minutes. Sprinkle salt over dough and mix until fully incorporated. Cover bowl with plastic and let dough rest for 20 minutes.
Using wet hands, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 4 more times (a total of 6 turns). Cover bowl with plastic and let dough rest for 20 minutes. Repeat folding technique, turning bowl each time, until dough tightens slightly, 3 to 6 turns total. Cover bowl with plastic and let dough rest for 10 minutes.
Liberally oil the bottom of a 13 by 9-inch baking pan. Transfer dough to prepared pan and coat top of dough lightly with oil. Gently press dough into a 10 by 7-inch oval of even thickness. Cover pan tightly with plastic and refrigerate for at least 16 hours or up to 24 hours.
After the 16-24 hours rest time, brush top of dough with 2 tablespoons oil. Oil rimmed baking sheet, including rim. Invert prepared sheet on top of pan and flip, allowing dough to fall onto sheet (you may need to lift pan and nudge dough at 1 end to release). Using your fingertips, gently dimple dough into an even thickness and stretch toward edges of baking sheet to form 15 by 11-inch oval. Lightly oil top of dough, cover loosely with plastic, and let rest until slightly puffy, 1 to 1 1/4 hours.
Thirty minutes before baking, adjust oven rack to lowest position and heat oven to 450 F. Just before baking, use your fingertips to gently dimple dough into even thickness, pressing into corners of baking sheet.
Spread dough with 1/2 cup of any sauce, if desired, and drizzle with 1 tablespoon oil, spreading it evenly over the surface. Add toppings if desired. Transfer baking sheet to oven and bake until bottom of crust is evenly browned and top is lightly browned in spots, 20 to 25 minutes, rotating sheet halfway through baking.
Transfer baking sheet to wire rack and let cool for 5 minutes. Run knife around rim of sheet to loosen pizza. Transfer pizza to cutting board and cut into 8 rectangles. Add any additional toppings as desired.
Serves 4 to 6.
From America's Test Kitchen, with minor changes
1 teaspoon instant or rapid-rise yeast
1 1/2 cups (12 ounces) water, room temperature
2 tablespoons extra-virgin olive oil
1 1/4 teaspoons table salt
Vegetable or olive oil
Whisk flour and yeast together in medium bowl. Add room-temperature water and oil and stir with wooden spoon until shaggy mass forms and no dry flour remains. Cover bowl with plastic wrap and let sit for 10 minutes. Sprinkle salt over dough and mix until fully incorporated. Cover bowl with plastic and let dough rest for 20 minutes.
Using wet hands, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 4 more times (a total of 6 turns). Cover bowl with plastic and let dough rest for 20 minutes. Repeat folding technique, turning bowl each time, until dough tightens slightly, 3 to 6 turns total. Cover bowl with plastic and let dough rest for 10 minutes.
Liberally oil the bottom of a 13 by 9-inch baking pan. Transfer dough to prepared pan and coat top of dough lightly with oil. Gently press dough into a 10 by 7-inch oval of even thickness. Cover pan tightly with plastic and refrigerate for at least 16 hours or up to 24 hours.
After the 16-24 hours rest time, brush top of dough with 2 tablespoons oil. Oil rimmed baking sheet, including rim. Invert prepared sheet on top of pan and flip, allowing dough to fall onto sheet (you may need to lift pan and nudge dough at 1 end to release). Using your fingertips, gently dimple dough into an even thickness and stretch toward edges of baking sheet to form 15 by 11-inch oval. Lightly oil top of dough, cover loosely with plastic, and let rest until slightly puffy, 1 to 1 1/4 hours.
Thirty minutes before baking, adjust oven rack to lowest position and heat oven to 450 F. Just before baking, use your fingertips to gently dimple dough into even thickness, pressing into corners of baking sheet.
Spread dough with 1/2 cup of any sauce, if desired, and drizzle with 1 tablespoon oil, spreading it evenly over the surface. Add toppings if desired. Transfer baking sheet to oven and bake until bottom of crust is evenly browned and top is lightly browned in spots, 20 to 25 minutes, rotating sheet halfway through baking.
Transfer baking sheet to wire rack and let cool for 5 minutes. Run knife around rim of sheet to loosen pizza. Transfer pizza to cutting board and cut into 8 rectangles. Add any additional toppings as desired.
Serves 4 to 6.
From America's Test Kitchen, with minor changes
Saturday, February 1, 2020
Ukrainian Honey Cake
2 large eggs, at room temperature, separated
1/2 cup sugar
1/2 cup honey
4 tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon cinnamon
Pinch of salt
1/2 cup strong brewed coffee, cooled to lukewarm
Set rack in the middle of the oven and heat the oven to 350 F. Butter a 9- by 5-inch loaf pan, then dust it with flour.
Beat the egg yolks and sugar until pale and smooth. Add the honey and melted butter and mix until blended and smooth.
Sift the dry ingredients into a bowl. Add half the dry ingredients to the egg mixture and stir in. Stir in the coffee, then stir in the remaining dry ingredients.
Beat the egg whites until soft peaks form. Fold them into the batter, then stir gently several times. The batter will be quite wet.
Pour the batter into the prepared pan and bake for 45 minutes or until a skewer inserted into the center comes out clean. Let cool for 10 minutes, then remove from pan and place on a rack to cool completely before slicing. Eat plain or buttered, or with whipped cream.
Makes 1 loaf.
From The Wednesday Chef blog
Baked Artichoke Pasta with Creamy Goat Cheese
Salt as needed
1 pound fusilli, farfalle, or other short pasta
2 tablespoons extra virgin olive oil, plus more for serving
1 large bunch scallions, thinly sliced, whites and greens separated
4 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes, plus more for serving
4 ounces (1/2 cup) cream cheese, cubed
6 ounces goat cheese, cubed
3 14-ounce cans artichoke hearts (not marinated), drained and cut into 1-inch pieces
6 ounces shredded mozzarella cheese (1 1/2 cups)
1 cup chopped parsley
1 teaspoon ground black pepper
Bread crumb and Parmesan topping:
4 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
2 cups panko or other breadcrumbs
1/2 cup grated Parmesan cheese
Heat oven to 425 F. Bring a large pot of heavily salted water to a boil. Cook pasta according to package directions until 3 minutes short of al dente. Reserve 3 cups pasta water, then drain.
Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat. Cook scallion whites until softened, about 5 minutes, then add garlic and cook another 1 minute. Stir in red pepper flakes and cook for another 30 seconds.
Whisk in 1 1/2 cups pasta water, cream cheese and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, mozzarella, parsley, and reserved scallion greens. Then stir in cooked pasta and black pepper. Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes. Taste and add some salt if needed.
Make the topping:
Add the butter and oil to a pan over medium heat. When the butter has melted, add the minced garlic and and cook until fragrant, 1 to 2 minutes. Add the breadcrumbs and cook until browned, 3 to 5 minutes. Combine with Parmesan. Sprinkle evenly across pasta.
Bake pasta until filling is bubbly, about 10 to 20 minutes. Serve drizzled with olive oil and with more red pepper flakes on the side.
Serves 6.
From New York Times Cooking, with changes
1 pound fusilli, farfalle, or other short pasta
2 tablespoons extra virgin olive oil, plus more for serving
1 large bunch scallions, thinly sliced, whites and greens separated
4 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes, plus more for serving
4 ounces (1/2 cup) cream cheese, cubed
6 ounces goat cheese, cubed
3 14-ounce cans artichoke hearts (not marinated), drained and cut into 1-inch pieces
6 ounces shredded mozzarella cheese (1 1/2 cups)
1 cup chopped parsley
1 teaspoon ground black pepper
Bread crumb and Parmesan topping:
4 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
2 cups panko or other breadcrumbs
1/2 cup grated Parmesan cheese
Heat oven to 425 F. Bring a large pot of heavily salted water to a boil. Cook pasta according to package directions until 3 minutes short of al dente. Reserve 3 cups pasta water, then drain.
Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat. Cook scallion whites until softened, about 5 minutes, then add garlic and cook another 1 minute. Stir in red pepper flakes and cook for another 30 seconds.
Whisk in 1 1/2 cups pasta water, cream cheese and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, mozzarella, parsley, and reserved scallion greens. Then stir in cooked pasta and black pepper. Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes. Taste and add some salt if needed.
Make the topping:
Add the butter and oil to a pan over medium heat. When the butter has melted, add the minced garlic and and cook until fragrant, 1 to 2 minutes. Add the breadcrumbs and cook until browned, 3 to 5 minutes. Combine with Parmesan. Sprinkle evenly across pasta.
Bake pasta until filling is bubbly, about 10 to 20 minutes. Serve drizzled with olive oil and with more red pepper flakes on the side.
Serves 6.
From New York Times Cooking, with changes
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