I came across this recipe in my latest copy of Sunset magazine and decided to give it a try, simply for the reason that I had many of the ingredients in my fridge. I have to admit, I was skeptical on the outcome, as mint is the star ingredient in this dish and I am accustomed to using mint mainly in desserts or sweeter recipes.
To my surprise, the pasta had a really great, unique flavor. The sweetness of the mint was balanced by the earthiness of the walnuts and sharpness from the garlic. The mascarpone and gorgonzola added a mild but not too heavy creaminess. This is definitely a quick week night meal that I will be making again.
Fettuccine with Mint, Walnut and Gorgonzola Pesto
1 lb fettuccine
3 cups loosely packed fresh mint leaves, divided
3/4 t kosher salt
1/2 cup walnut pieces
3 garlic cloves
2 T grated parmesan cheese
3/4 t pepper
1/2 cup extra-virgin olive oil
3 T gorgonzola cheese
3 T mascarpone cheese
Cook pasta as package directs in a large pot of salted boiling water.
Meanwhile, set aside 3/4 cup loosely packed small mint leaves. Put remaining mint and 3/4 t salt, the nuts, garlic, parmesan, pepper, and oil in a food processor. Pulse just until coarsely puréed.
Transfer pesto to a large bowl and stir in gorgonzola and mascarpone.
Drain pasta, saving 1 cup pasta water, then transfer to bowl with pesto. Toss to coat well. Quickly toss with reserved mint leaves and add a little pasta water if needed for a looser texture. Serve immediately and season with salt to taste.
FETTUCCINE WITH MINT, WALNUT AND GORGONZOLA PESTO
PUMPKIN BREAD
If you follow my blog, you know that I absolutely love anything pumpkin. The following pumpkin bread is one I've been making for years and is one of the best recipes I've come across thus far. It's from one of my favorite sites, allrecipes.com. Whenever I am in search of a basic recipe: pancakes, banana bread, brownies, I go to allrecipes. I type in what I am looking for and sort by highest ratings and most reviews. I haven't been let down yet.
When I first made this recipe, I did what I do with any quick bread or muffin recipe - find a way to make it healthier. This usually means substituting some of the oil with applesauce, the white flour with whole wheat flour and reducing the amount of sugar. That's how I have been making this recipe over the past several years. It wasn't until a few months ago, when I made this bread for my husband's co-worker, that I actually followed the original recipe as it was published. The bread was even more amazing! In addition, I baked the cake in a 'fancy' bundt pan, simply because it made a nice presentation. What I learned is that using the entire cup of oil and all 3 cups of sugar and cooking it in my Cast Aluminum Nordic Ware Bundt Pan, created the most amazing crust on the outside of the pumpkin bread, while the inside remained ultra moist.
I generally don't give in to a lot of the silly cooking gadgets sold at high end culinary stores, but if you are a baker, investing in a good quality bundt pan is something I would highly recommend.
Following is the original recipe as it is posted on allrecipes.com. For those of you that also believe in the mantra, "everything in moderation", I have noted my healthy substitutions below.
Pumpkin Bread
1 -15 oz can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 t baking soda
1 1/2 t salt
1 t ground cinnamon
1 t ground nutmeg
1/2 t ground cloves
1/4 t ground ginger
*Healthy Substitutions: Replace 1/2 cup of the oil with 1/2 cup of applesauce. Reduce the sugar to 2 cups. Substitute some or all of the flour with whole wheat pastry flour.
Preheat oven to 350 degrees. Grease and flour three 7x3 inch loaf pans or one bundt pan.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pan(s).
Bake for about 50 minutes for three loaf pans or 60 minutes for one bundt pan, in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
EASTER EGGSTRAVAGANZA
Easter seems as good a time as any to re-debut my blog. Shamefully, I must admit that it's been over a year since my last post. With my second pregnancy came a first trimester of intense nausea, followed by exhaustion, back pain, baby's arrival, sleepless nights, post baby workouts, juice cleanses and very little time for food, cooking and blogging.
When I decided to cook Easter brunch and dinner and started searching for recipes, my passion for everything food slowly returned. Moving forward, I'm hoping to spend more time in the kitchen and dedicated to this blog. I hope you will try a few of my new recipes: Pecan French Toast Casserole with Whiskey Maple Syrup, Arugula and Mint Salad with Olives, Oranges and Ricotta Salata and Shepherd's Pie.
PECAN FRENCH TOAST CASSEROLE WITH WHISKEY MAPLE SYRUP
I got the inspiration for this recipe from my brother-in-law, who made a delicious whiskey french toast casserole. Previously, I always made french toast slice by slice in a saute pan. This recipe makes a large quantity, so it's great for a crowd or as reheated leftovers. The preparation just takes a few minutes to mix together and is refrigerated overnight and popped in the oven in the morning.
I modified the original recipe for a healthier version and used whole milk in place of half-and-half and reduced the amount of eggs. I also used Challah bread versus french bread. Baking the french toast uncovered produces a slightly crispy top and soaking the bread overnight, creates a soft interior. Topped with the syrup and toasted pecans, it's the perfect textural combination.
Pecan French Toast Casserole with Whiskey Maple Syrup
Serves 6-8
1 loaf Challah or Brioche bread (13 to 16 ounces)
7 large eggs
2-1/2 cups whole milk
2 T brown sugar
1 t vanilla extract
1 t ground cinnamon
1/4 t ground nutmeg
1/2 t salt
Syrup
1/2 cup chopped pecans
1 cup maple syrup
1/4 cup whiskey
4T unsalted butter
Slice bread into 1 inch thick slices. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a whisk until blended. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. The bread will soak up most of the liquid. Cover and refrigerate overnight.
The next day, preheat oven to 350 degrees F. Bake uncovered for 35-40 minutes.
For the syrup
In a saucepan (that you will use to make the syrup), lightly toast the pecans over medium heat, 7-8 minutes or until fragrant. Sprinkle pecans over baked french toast. In the same saucepan, combine maple syrup, whiskey and butter. Bring to a boil and let simmer about 5-7 minutes, (careful not to reduce the syrup too much). Pour over baked french toast.
SHEPHERD'S PIE
If I knew how easy it was to make Shepherd's Pie, I would have been making it for years. It's hearty, extremely comforting and can be made in large batches for leftovers.
I used 85/15 (lean meat/fat) ground beef. I wouldn't use a meat leaner than 15% fat. You can try using different ground meats such as pork or lamb or try a combination. Traditional Shepherd's Pie is made with ground lamb. For a time saving tip, use an ovenproof skillet to ground the meat and put the potatoes right on top and you will have one less dish to clean.
Shepherd's Pie
Serves 6
1 T vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 lb ground beef
1 cup beef broth
1 T tomato paste
2 T fresh thyme
1 cup frozen peas
2 lbs russet potatoes, peeled and cut into chunks
6 T unsalted butter
1/2 cup whole milk
Salt and Pepper
Tip: Instead of using a baking dish to bake the Shepherd's Pie, keep the filling in the (ovenproof) sauté pan in which you cook it, top with the potatoes, and bake it all in the oven for a skillet version that won't dirty another dish.
Preheat oven to 375°F.
In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes. Drain the fat and add the broth, tomato paste, and thyme. Simmer until the juices thicken, about 10 minutes, then add the peas. Season to taste with salt and pepper.
Pour the mixture into a 1 1/2-quart baking dish (or use sauté pan); set aside.
Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
Mash the potatoes with the butter, heated milk, and salt.
Spread them over the meat mixture, then crosshatch the top with a fork.
Bake until golden, 30 to 35 minutes.
ARUGULA AND MINT SALAD WITH OLIVES, ORANGES AND RICOTTA SALATA
This was my first time using Ricotta Salata cheese. It is a great accompaniment for the citrus in this salad. It's texture is neither too firm nor too soft and adds a salty flavor. The pepperiness of the arugula mixed with the freshness of the mint leaves, balances very well with the other ingredients. This is a very refreshing, light salad and pairs well with a heartier meal, such as my Shepherd's Pie.
Arugula and Mint Salad with Olives, Oranges, and Ricotta Salata
Serves 6
1/4 cup fresh lemon juice
2 T minced shallots
1 T red wine vinegar
1 T fresh orange juice
1 t finely grated orange peel
1/4 cup extra-virgin olive oil
1 cup thinly sliced red onion (about 1/2 medium)
4 large oranges
5 oz package arugula (about 10 cups packed)
1 cup fresh mint leaves (from about 2 bunches)
1/2 cup thinly sliced pitted oil-cured black olives
Whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper.
Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes.
Cut off peel and pith from oranges. Segment each orange. (For instructions on segmenting go to http://www.youtube.com/watch?v=kQr9QQLtBU0&noredirect=1). Squeeze extra juice from orange membranes into dressing.
Add arugula, mint, and olives to bowl with onion; sprinkle with salt and pepper and toss. Add remaining dressing; toss. Divide salad among 6 plates. Tuck orange slices and ricotta salata slices into salads.
SLOW COOKED BBQ BEEF
If you've tried my Carnitas recipe, you'll find the preparation for this BBQ beef is very similar. The meat is seared and then slow cooked in a dutch oven. I made my own homemade tangy barbecue sauce, but a store bought one will also do. You can also 'doctor' up a store bought sauce by adding worcestershire sauce, lemon juice or vinegar to give it extra tang. The sauce becomes sweeter after it is cooked with the beef.
I served the meat on sweet Hawaiian rolls and for extra tang and texture, topped it with homemade pickled radishes.
Makes about 10-12 sliders
Slow Cooked BBQ Beef
2 lbs Boneless Beef Chuck/Pot Roast
For the sauce
1/2 of a yellow onion, finely diced
1 clove garlic, minced
1 15 oz. can tomato sauce
1/3 cup apple cider vinegar
1/4 cup worcestershire sauce
1/4 cup dark molasses
1/4 cup packed brown sugar
2T vegetable oil
2T butter
2T whiskey
1/2 t cayenne pepper
Juice of 1/2 a lemon
Olive Oil
Salt and Pepper
To make the sauce
Heat 1T olive oil in a medium saucepan over medium heat. Add the onion and cook until soft, but not brown, about 5-7 minutes. Add the garlic and cook another minute.
Add all remaining ingredients to the pan. Season to taste with salt and pepper. Bring to a boil. Once boiling, reduce heat to a low simmer and cook for another 20 minutes, stirring occasionally. Remove from heat and allow to cool to room temperature.
To prepare the beef
Preheat oven to 300 degrees. Heat 2-3 tablespoons olive oil in a dutch oven over medium high heat.
Cut the beef into 2 pieces and season both sides of the meat generously with salt and pepper. Add meat to the dutch oven and brown on both sides, about 4-5 minutes per side. Add barbecue sauce to the pan and place in the oven. Cook for 90 minutes. Flip the meat and cook for another 90 minutes. Total cooking time is about 3 hours. Remove from the oven and shred the meat with 2 forks.
GRANOLA
I've made multiple variations of Granola; mainly because I use whatever ingredients I happen to have in my pantry at the time and never work from a recipe. Each time I make it, I try to use different combinations of sweeteners and oats in an effort to create crunchy, slightly sweet, clumps of granola. After a few years of experimenting, I finally found the perfect pairing of ingredients.
Try it as a snack, in a bowl with milk or as a topping for a yogurt parfait.
Granola
1-18 oz container old fashioned oats (not quick oats)
7 oz (1/2 bag) sweetened flaked coconut
1 cup sliced almonds
1/2 cup ground flaxseed meal
2 t cinnamon
1/2 cup canola or vegetable oil
1/2 cup unsweetened applesauce
1/4 cup real maple syrup
1 cup dried cranberries, blueberries, cherries or diced apricots (optional)
Preheat oven to 325 degrees. Place a piece of parchment paper on top of an 18"x 13" cookie sheet. Make sure the paper overlaps all sides of the cookie sheet by at least 4 inches.
In a large bowl combine oats, coconut, almonds and flaxseed meal.
In another bowl add oil, applesauce, maple syrup and cinnamon. Whisk until well blended. Pour the liquid mixture on top of the oats and fold until oats are evenly coated.
Pour mixture out on to parchment paper, spreading in an even layer covering the entire cookie sheet. Bake for one hour, stirring every 20 minutes so that granola gets evenly toasted and does not burn.
Remove granola from the oven and allow to cool on cookie sheet. Once cooled, use parchment paper as a funnel to transfer granola to a bowl and stir in dried fruit or to transfer to a storage container.
CORN CAKES
I love Martha Stewart's 'Everyday Food' magazine. It focuses on quick and easy recipes that are perfect for weeknight meals. The following Corn Cake recipe is simple and delicious. I recommend using fresh, sweet, summer corn. I served the cakes along side sauteed, spicy sausage and red peppers.
Corn Cakes
2 T + 1 t olive oil
3 cups corn
1/2 cup zucchini (diced)
1/4 t kosher or sea salt
1/4 t ground black pepper
2 stalks green onions, diced (white and green parts)
2 eggs
1/4 cup yellow cornmeal
2 oz crumbled goat cheese
In a large nonstick skillet, heat 1 teaspoon oil over medium. Add corn and zucchini and season with salt and pepper; cook until vegetables soften slightly, 3 to 5 minutes. Transfer to a medium bowl and let cool, 5 minutes. Add scallions, eggs, and cornmeal to corn mixture and stir to combine.
Wipe skillet clean, then heat 2 tablespoons oil over medium. In batches, cook 1/4 cupfuls corn mixture until set on bottom, about 3 minutes. Flip and cook until cakes are cooked through 2 minutes. Transfer to a plate. Sprinkle corn cakes with goat cheese.
NEW YEAR, NEW BABY, NEW RECIPES
Since this is my first post in the new year and since the arrival of my little one, Mason, I thought it appropriate to post a photo of him. I'm sure he will be the inspiration of many of my recipes this year.
With the busy times that come along with motherhood, I predict the theme of most of my recipes this year will be 'quick and easy'. My two new posts below, Carnitas and Israeli Couscous, are just that. Enjoy!
