Risotto is what I consider a true 'comfort food'. It recently became one of more popular recipes when I discovered the two key ingredients for its success. The first is white wine, which aids in releasing the starch from the rice. The second is butter, which must be stirred into the finished product. Both of these ingredients ensure a rich and creamy texture.
I served the risotto topped with slices of pork tenderloin, scallions and a balsamic reduction (created by boiling balsamic vinegar on high heat until reduced to a syrup like consistency).
Parmesan Risotto
2 T olive oil
1 large shallot diced
1 cup arborio or risotto rice
1/2 cup white wine
1/2 cup grated parmesan cheese , plus more for sprinkling
1 T butter
4 cups chicken broth
Pour chicken broth into a saucepan and bring to a boil. Reduce to a low simmer to keep warm.
In a separate saucepan heat olive oil and 1/2 T butter in a large saucepan over medium high heat. Add shallot and cook until soft and translucent about 4-5 minutes. Add rice and stir to combine. Add wine and cook until all wine is absorbed about 5 minutes. Add 1 cup of warmed chicken broth and stir. Let rice cook until almost all the broth is absorbed.
Continue to add broth one cup at a time, allowing all the liquid to be absorbed between additions. After all 4 cups of broth have been added and absorbed, stir in remaining butter and parmesan cheese.
Divide risotto into serving bowls and sprinkle with parmesan cheese.
PARMESAN RISOTTO
PORK TENDERLOIN
I enjoy Pork Tenderloin because it is a rather lean meat, full of flavor, easy to prepare and can be served in a variety of ways. Mine is presented with creamy polenta, sauteed chard, and cranberry sauce. I have also served it with a variety of starches and sauces, such as a balsamic fig reduction and cherry compote.
I recommend marinating the pork overnight, but if you're limited on time, 1 hour is sufficient.
Pork Tenderloin
4 T olive oil
2 sprigs fresh rosemary or 5-6 sprigs fresh thyme
CHILE RELLENO CASSEROLE & SPANISH RICE
I've received many requests for quick and easy recipes that can be made during the week and don't require a multitude of specialty ingredients. While I love to challenge myself to new and sometimes complex recipes, the majority of my time in the kitchen is usually spent making quick and healthy dishes.
THANKSGIVING TART
For Thanksgiving this year I created a fruit tart using apples, pears and cranberries; as they are the fruits of the season and also lend themselves to a festive and colorful presentation. The tartness of the cranberries paired nicely with the sweetness of the pears and spiciness of the gingersnap crust. I recommend serving it with fresh whipped cream, custard or vanilla ice cream.
Crust
6 T unsalted butter, melted
Preheat oven to 325.
Increase oven temperature to 350.
In a saucepan over medium high heat combine cranberries, butter, apple cider and 2 T sugar. Bring to a boil and cook stirring occasionally until mixture has thickened and reduced slightly, about 5-6 minutes. Remove from heat and let cool. Mixture will thicken further upon standing.
Starting at the outer edge of the tart pan, begin arranging apples, overlapping each slice by about half. Continue until all apples are used. Then starting about halfway to the center of pan, begin arrange pear slices, overlapping by half and continue all the way to center. Spoon cranberry, butter mixture on top, arranging cranberries evenly on top.
Bake for 35 minutes. Let stand 15 minutes before slicing.
MORE PUMPKIN
If you made my recipe for pumpkin cookies, you might be wondering what to do with the leftover pumpkin puree. I refrigerated mine for a few days and this morning used it to make a quick and easy stack of pumpkin pancakes. The following recipe yields four large pancakes. They are great with a dusting of powdered sugar and warm maple syrup.
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar.
TRICK OR TREATS
I like just about anything flavored with pumpkin, from granola and muffins to lattes and ice cream. With Halloween just a few days away, I was inspired to try a recipe that featured it as the main ingredient.
Cookie
2-1/2 cups all-purpose flour
1 T baking powder
1 t salt
1 t allspice
1/2 t cinnamon
1/4 t ginger
4 T unsalted butter, softened
1-1/2 cups firmly packed light brown sugar
2 large eggs, at room temperature
1 cup canned pumpkin puree
2 t vanilla extract
Frosting
2 cups confectioners' sugar
3 T milk
1 t vanilla extract
3 T unsalted butter
Preheat oven to 375.
For the cookies
In a small bowl, combine the flour, baking powder, salt, allspice, cinnamon and ginger. Set aside.
In a large bowl, cream the butter and sugar until evenly combined. Add the eggs, pumpkin and vanilla and beat well. Add the dry ingredients and mix thoroughly. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. The batter will seem extremely soft compared with most cookie doughs, but it will firm up during baking. Bake for 12 minutes. Cool the cookies on the sheets for 10-12 minutes and then remove to a wire rack to cool completely.
For the frosting
Place the sugar, milk and vanilla in a small bowl. Set aside. In a small saucepan over medium-high heat, cook the butter until lightly browned and about 3-5 minutes. Remove from the heat, add to the other ingredients and beat until smooth and creamy. Cover until ready to use.
When the cookies are completely cool, spread a generous amount of frosting on each cookie. Let the icing set before stacking the cookies or they will stick together.
RISE AND SHINE
My Sunday mornings usually begin with a run down to Crissy Field, followed by a skim latte and a gigantic breakfast. Well, by the time I usually cook and eat it, probably more appropriate to call it brunch.
This Sunday morning I had a fruit basket full of apples that I picked up the previous day while visiting my friend Maryann. Her dad has quite an expansive orchard and was more than happy to send me home with some of his bounty.
As I have mentioned in some of my other posts, one of my favorite sources for recipes is Williams Sonoma. Even more enticing than their website, is the catalog they send to your house that usually includes a few mouth watering recipes. I have gathered quite a large collection of them over the years. While the Ebelskivers are at the top of my ‘To Cook’ list, I still have not invested in the appropriate pan to make them, so on this Sunday morning I chose to make the Dutch Apple Pancakes. I cooked the pancakes in mini tapas pans (see below), but if you don’t have these, any oven proof skillet will work. I also increased the amount of apples and diced them instead of cutting them into long slices, as their recipe calls out. The only challenge of this recipe is refraining from eating the all the apples as you chop them.
Dutch Apple Pancakes
1 T unsalted butter
2 large Granny Smith apples, peeled, cored and diced into ½” pieces
3 T granulated sugar
1/2 t ground cinnamon
3 eggs
3/4 cup all-purpose flour
3/4 cup milk
1 T sour cream
1/8 t salt
1 t grated lemon zest
Confectioners’ sugar for dusting
Preheat an oven to 400ºF. Spray two 6 1/2-inch tapas pans or an ovenproof skillet with nonstick cooking spray.
In a nonstick sauté pan over medium heat, melt the butter. Add the apple, granulated sugar and cinnamon and sauté, stirring constantly, until the apple begins to soften and brown lightly, 3 to 5 minutes. Remove from the heat and set aside.
In a large bowl, whisk the eggs until lightly frothy. Add the flour, milk, sour cream, salt and lemon zest and whisk just until a smooth batter forms. Immediately divide the batter between the prepared pans. Divide the apple mixture between the pans, trying to keep the apple on top of the batter. Bake until the pancakes are puffed and golden brown, 15 to 20 minutes.
Dust with confectioners’ sugar and serve immediately.
BABY CAKES
I wanted to use flavors that would appeal to most tastes, which left me with an array of options. I knew I wanted to use cream cheese frosting, because after all, who doesn’t love it. Now I needed to come up with a good cake base to accompany it. There is the traditional carrot cake that is usually paired with this frosting, but with the approach of fall and the holidays around the corner, I figured everyone would be getting their fill of similar spicy sweets.
I decided to browse one of my newer cookbooks, ‘More from Magnolia’, featuring recipes from the famous Magnolia Bakery in New York City. While I have not had the pleasure of visiting this well known establishment, I have read great reviews and figured I couldn’t go wrong with a recipe from their book. I chose their most popular, vanilla cake and alternately filled the layers with blackberry jam and the cream cheese frosting. I decorated the cake with a ruffle technique using a leaf tip and topped it off with lollipops and animal cutouts.
Vanilla Cake
1-½ cups self-rising flour
Filling
½ cup seedless blackberry jam (stirred until smooth)
Cream Cheese Frosting
1 lb (two 8-oz. packages) cream cheese, softened and cut into small pieces
For the Cake
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth, at least 3 minutes. Add the sugar gradually and beat until fluffy, 3-4 minutes. Add the eggs one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
Divide the batter between the two pans and bake for 30-40 minutes, or until a cake tester inserted into the center of the cakes comes out clean. Cool the cakes in the pans for 15 minutes. Remove from the pans and cool completely on a wire rack before icing.
For the Cream Cheese Frosting
To Assemble the Cake
LATIN FLAVOR
At a recent family gathering, I cooked a theme dinner of Latin flavors that started with a Shrimp and Scallop Ceviche followed by Fish Tacos with Baja Cream.
Ceviche is one of my favorite seafood dishes and I love to try all the different combinations. For those of you that also live in San Francisco, Fresca and Limon are two great restaurants that offer several varieties of ceviches with a broad range of ingredients from lime juice and coconut milk to yams and Peruvian corn. While I wasn’t able to find the same specialty ingredients they use to make their ceviches, I stuck to a more traditional method using a variety of citrus juices and served it with warm tortilla chips.
For the fish tacos, I like to place a variety of toppings on a plate and let everyone build theirs as they fancy. I think it is important to use good quality white corn tortillas and heat them thoroughly to make them soft and pliable.
Shrimp and Scallop Ceviche
½ lb. bay scallops
½ lb. medium sized shrimp (deveined and butterflied)
1 ear white corn
¼ cup red onion, diced
½ mango diced (medium ripeness)
2 jalapenos diced (membrane and seeds removed)
Juice of 2 limes
Juice of 1 lemon
Juice of 1 orange
Restaurant Style Tortilla Chips
1-2 t Kosher Salt
Preheat oven to 350.
Cut each shrimp into 2 pieces. Rinse the shrimp and scallops and place in a bowl. Add the lime, lemon and orange juices. Stir to combine. Cover with plastic wrap and let sit 20 minutes.
Cut the kernels of corn off of the cob. Add the corn, onion, mango and jalapeno to the seafood. Let sit another 10 minutes or until the shrimp is pink and scallops are opaque and cooked through. Add salt and stir to combine.
Arrange the tortilla chips in a single layer on a cookie sheet. Bake 5-7 minutes until warm and fragrant. (Watch them closely as they can burn quickly). Remove from oven and serve with ceviche.
Fish Tacos with Baja Cream
1 lb Mahi Mahi
2 limes
*3 t Herb Seasoning containing Oregano and Sea Salt (see note)
2 T olive oil
2/3 cup sour cream
1/3 of a red cabbage, very thinly sliced
½ avocado sliced
½ cup coarsely chopped cilantro
½ cup crumbled cotija cheese (available at specialty grocery stores)
White Corn tortillas
*Note-I was able to find a meat seasoning blend that contains sea salt, oregano, paprika, pepper, celery, garlic, onion, rosemary, parsley. If you can’t find a similar seasoning use 3 teaspoons each of kosher salt and oregano and combine in a bowl.
Rinse the mahi mahi and place in a sealable storage bag. Add 1 tablespoon olive oil and 2 teaspoons herb seasoning. Let marinate about 30 minutes.
Place sour cream in a bowl. Add juice of 1 lime and 1 teaspoon of herb seasoning. Gently beat with a whisk until smooth. Add more seasoning as needed, to taste.
Cut the remaining lime into 4 wedges. Add the juice of one wedge to the fish right before cooking. Arrange the remaining wedges on a platter with cilantro, avocado and cheese.
Heat 1 T olive oil in a skillet over high heat. Add the marinated fish with lime juice. Cover with a lid and cook 3-4 minutes per side until opaque and flaky and cooked through. While the fish is cooking, heat a nonstick skillet over high heat and warm the corn tortillas; flipping often to heat through.
To serve, cut fish into pieces and place on top of warm tortillas. Top with cabbage. Let your guests add the other ingredients to their taste and top with the Baja cream.
ICE CREAM, YOU SCREAM
I stop by my neighborhood Swensen’s quite often for a scoop of ‘Light’ Mint Chip on a sugar cone. Although this shop is convenient, I have to say that Baskin Robbins is at the top of my list for the best mint chip. They get my top rating because of the thin chocolate flecks that are evenly distributed throughout the scoop and as an added plus, don't get stuck in your teeth like some of the larger chocolate chunks found in other brands.
Upon browsing the Williams-Sonoma website, I came across an interesting recipe for this ice cream that involves combining chocolate and oil in a double boiler and adding it to the cream while the ice cream maker is running. This causes the chocolate to break up, creating those small flecks. The first time I made it, I followed the recipe exactly and used fresh mint. But for my second attempt, I wanted to achieve a more ‘classic’ peppermint taste that is derived from using an extract. Following is the adapted recipe:
Mint Chip Ice Cream
1-1⁄2 cups milk
1-1⁄2 cups heavy cream
4 egg yolks
1⁄2 cup plus 2 T sugar
Pinch of salt
1 ½ t peppermint extract
1 or 2 drops green food coloring (optional)
1 or 2 drops blue food coloring (optional)
3 oz. bittersweet chocolate, finely chopped
2 t canola oil
In a heavy 2-quart saucepan over medium heat, combine the milk and 1 cup of the cream. Cook until bubbles form around the edges of the pan, about 5 minutes. Remove from the heat.
In a bowl, combine the egg yolks, sugar, salt and the remaining 1⁄2 cup cream and whisk until smooth. Gradually whisk about 1⁄2 cup of the warm milk mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl. Stir in the peppermint extract and food colorings.
Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
About 1 hour before freezing the ice cream, in the top of a double boiler over barely simmering water, melt the chocolate, stirring until it is melted. Then stir in the oil. Transfer to a small pitcher and let cool to room temperature.
Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. When nearly frozen and the consistency of thick whipped cream, add the chocolate while the machine is churning or stop the machine temporarily, add the chocolate and restart to mix. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
SOLE SEARCHING
My good friend Helena contacted me the other night in search of a recipe for Sole. While I don't claim to be the next James Brown, I do have a few recipes that can be thrown together for a quick weeknight meal. The first and second recipes, Pan Fried Sole and Sole with Breadcrumbs, have great texture, which is my key requirement when cooking and eating. The third recipe, Sole en Papillote (parchment paper), produces a more tender, soft texture and makes an impressive presentation. I like to serve these with a squeeze of fresh lemon, rice and vegetables. When I’m nostalgic for my days abroad in London, I eat the breaded Sole with Malt Vinegar and Oven or Sweet Potato Fries.
Pan Fried Sole
Sole
Extra Virgin Olive Oil
Butter
Minced Garlic
Kosher Salt and Fresh Ground Pepper
Rinse the fish and season both sides with salt and pepper. Melt the butter in a frying pan over medium high heat. Add the olive oil and minced garlic. Sautee for 1-2 minutes being careful that the garlic does not burn. Add the fish and cook 4-5 minutes per side (depending on thickness). The fish is done when the inside is just opaque and flakes.
Sole With Breadcrumbs
Sole
Breadcrumbs
Garlic Powder or Herb Seasoning (optional)
Extra Virgin Olive Oil
Butter
Kosher Salt and Fresh Ground Pepper
Rinse the fish and season both sides with salt and pepper. Combine the breadcrumbs in a shallow bowl with the salt and pepper and garlic and herbs (if using). Add the fish and coat both sides with the mixture. Melt the butter with the olive oil in a frying pan. Add the fish and cook 4-5 minutes per side (depending on thickness). The fish is done when the inside is just opaque.
Sole en Papillote
Sole
1-2 Zuchinni, julienned (cut into thin strips)
1 Yellow Onion, thinly sliced
Extra Virgin Olive Oil
White Wine
Kosher Salt and Fresh Ground Pepper
Parchment Paper (NOT Waxed Paper)
Preheat oven to 400º. Tear off enough Parchment Paper so it can be folder over, to create a pouch for the fish and have about 6-7” of overlap. You will need one piece of parchment paper for each piece of fish. Place the zucchini and onion in the center of the paper. Place the fish on top of the vegetables. Season with salt and pepper. Add a drizzle of olive oil and a splash of white wine. Fold the paper over the fish so the edges of the paper line up as close as possible. Starting in one corner, fold and twist both layers of the paper together to create and air tight pocket. Continue to do this all the way around all three raw edges of the paper. Your finished result should look something like a half moon. Place the parcels on a baking sheet and bake 15-20 minutes (depending on thickness). For an extra nice presentation, place the parcel on a plate and cut it open at the table when served.
STOCK UP
One of the requirements of most good chefs is using a homemade stock or broth, especially when making soups. I decided to try an Asian broth recipe from one of my favorite cookbooks, ‘Hot Sour Salty Sweet’, with the intent of making a large batch and using it for various recipes. The broth turned out to be tangy and delicious and very easy to prepare. It can also be frozen for several months.
Any or all of the following can be added to the broth for a tasty Asian soup: Baby Bok Choy, Green Onions, Mushrooms, Spinach, Beaten Egg, Diced Tofu, Somen (or any Asian noodle), Shredded Chicken (that was used to make the stock).
Basic Southeast Asian Broth
1 Whole Chicken or 3 to 4 lbs. (I used chicken breasts with skin)
Water to cover
6 Cloves Garlic, peeled
2 Shallots, halved About
10 Peppercorns
3 Slices Ginger (about 1” thick)
1 Bunch Cilantro
Salt and/or Thai Fish Sauce to taste
Rinse the chicken well. Place in a large heavy pot and add cold water to cover. Bring to a boil, then reduce to a simmer, skimming off and discarding any foam that comes to the surface. Add all the remaining ingredients except the salt/fish sauce; stir well to wet them and simmer, half-covered for about 40 minutes.
Place a sieve over a large bowl and strain the broth. Let the broth cool completely,then pour it into or more containers. Cover and refrigerate. After several hours, a layer of fat will have solidified on the surface; skim it off and discard. You can use the broth immediately or refrigerate it for up to 3 days or freeze for up to 3 months. You can season it after skimming off the fat or instead wait and season it with salt and/or fish sauce just before you use it.
GETTING TOASTY
A Labor Day BBQ amongst friends presented the perfect opportunity to attempt an angel food cake dessert. I have experimented with angel food cake recipes in the past, but found the rubbery, sponge like loaf to be lacking texture, at least by my standards. It wasn't until I ate a toasted version at Bistro Don Giovanni in Napa, that I found myself craving this dessert. At this restaurant, they served the toasted cake with macerated berries and crème anglaise. Following is my recipe for Toasted Angel Food Cake with Mixed Berries and Lavender Cream. If you do not have access to a BBQ grill, toast the cake in a 375º oven until golden on each side.
Toasted Angel Food Cake with Mixed Berries and Lavender Cream
Angel Food Cake cut into 3” slices (I use a store bought cake)
2 T butter, softened
1 bag frozen mixed berries, thawed
2-3 T sugar
*1 pint whipping cream
1 T dried lavender (make sure it is the edible kind)
For the Lavender Cream
Crush the lavender in a mortar and pestle. Transfer to a bowl and add ¼ cup whipping cream. Heat over the stove (or microwave about 30 seconds) until lukewarm, not hot. Let lavender and cream steep about 30 minutes. Strain cream mixture through a sieve. Discard lavender. Combine steeped cream with remaining pint of whipping cream. Beat with an electric mixer until soft peaks form.
For the Berry Topping
Combine the berries and their juice with the sugar and set aside.
For the Toasted Cake
Brush each slice of cake (on both sides) with a thin layer of butter. Place on the grill and cook a few minutes per side until lightly toasted.
To assemble, place cake on a plate and top with berries and whipped cream.
*Vanilla ice cream can be substituted for the lavender cream.
TASTY BITES
I always seem to be stumped when it comes to making an easy appetizer for a dinner party or soiree. I came across this recipe in a Buitoni pasta ad and skipped over it at first because it seemed so… not homemade. But, the beautiful presentation and ease of preparation enticed me to give it a second glance. The result was a delicious appetizer that can be prepared ahead of time, cooked quickly and served warm when your guests arrive.
Baked Ravioli Bites
2 packages cheese ravioli (refrigerated not frozen)
2 beaten eggs
¾ cup breadcrumbs
Garlic Powder or Herb Seasonings (optional)
1/2 cup pesto
Cherry Tomatoes, halved
Salt and Pepper
Preheat broiler. Cook ravioli according to package directions. Pour the breadcrumbs into a shallow bowl and season with salt and pepper and garlic and herbs (if using). Dip the ravioli in the beaten egg and then into the bowl with breadcrumbs. Coat both sides of the ravioli with the breadcrumbs and place on a greased or foil lined baking sheet. Brush the tops of the ravioli with a little olive and broil until the breadcrumbs turn golden brown, about 3-4 minutes. Turn raviolis and brush the other side with olive oil. Cook for another 3-4 minutes and remove from the oven. Top each ravioli with 1-2 teaspoons warmed pesto and a cherry tomato. Serve warm.
LASAGNA TWO WAYS
The first ‘classic’ lasagna recipe is my mom’s and was one of my favorites growing up. I think what makes it unique is the addition of nutmeg to the ricotta cheese.
The second is a vegetarian, cream-based lasagna. I have always been hesitant to try a creamy lasagna because it seems so far off from the traditional. This recipe, from the Barefoot Contessa at Home cookbook, appealed to me because of my love for mushrooms. Even the biggest of meat lovers fancy this comforting recipe.
Classic Lasagna
1 lb ground beef or turkey
32 oz. ricotta cheese
1 box dried lasagna noodles
48 oz. pasta/tomato sauce
1/8 t nutmeg (preferably fresh grated)
16 oz. grated mozzarella cheese
Salt & Pepper
Preheat the oven to 375.
Boil the lasagna noodles according to the package directions.In a bowl, combine the ricotta cheese, nutmeg, salt and pepper. Brown the meat in a skillet. Drain the fat. Add the pasta sauce and remove from the heat.
In an 8x8 square baking dish, pour in a layer of sauce just to cover the bottom of the dish. For the next layer, arrange the lasagna noodles, cutting as needed to fit the pan, creating a single layer on top of the sauce. With a rubber spatula, spread the ricotta cheese over the noodles. Sprinkle with mozzarella cheese. Repeat again with sauce, noodles and cheeses. Continue to repeat the layers finishing with a layer of noodles, sauce and top with mozzarella cheese.
Cover with foil and bake for 20 minutes. Remove the foil and bake another 10 minutes. Remove from the oven and let stand 10-15 minutes before cutting.
Portobello Mushroom Lasagna from Barefoot Contessa at Home
Ingredients
Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 T (1-1/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 t freshly ground black pepper
1 t ground nutmeg
1-1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan
Preheat the oven to 375 degrees F.
Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
STEPPING STONE
Long gone are my childhood days of summer which were spent doing handstands in the swimming pool, roller skating outside into the warm summer nights and having lemonade stands. Although, one thing that always brings back those fond memories are the fruits of summer – stone fruits. My favorites include: peaches, plums, nectarines and apricots. I frequent the farmers market on a weekly basis when these fruits are in season.
Recently, while eating a juicy peach it occurred to me that a selection of stone-fruit jams would be ideal for an upcoming brunch I was to host. The jams turned out to be a great accompaniment to my homemade English scones and yogurt parfaits. While I didn’t want to go through the labor intensive process of making and canning jam, I made small batches of these jams that didn’t use pectin or require canning methods. They can be stored for several weeks in the refrigerator.
Quick Peach Jam
4 peaches, peeled and cut into 1” chunks
½ cup water
½-1 cup sugar (depending on your taste)
1 cinammon stick (optional)
Quick Plum Jam
7-8 plums, peeled and cut into ½” chunks
3/4 cup water
¾-1 cup sugar (depending on your taste)
For both recipes, combine all ingredients in a saucepan over high heat. Bring to a boil then reduce the heat to low and continue to simmer until the fruit breaks down and the mixture thickens, about 30-40 minutes. If needed, break up the fruit even more with a potato masher. Continue to add water if the mixture become too thick. (Note-The jam will thicken once cooled). Serve with your favorite breakfast pastries.
*This recipe is not recommended for canning.
