Ina Garten: Parmesan-Roasted Broccoli

I've always been a broccoli girl.  Back in school when they had broccoli with lunch, I swear I was the only kid who asked for it.  My friends would sit there and watch me it like I was swallowing a goldfish or something.  Maybe my family was weird, who knows.

The usual steamed broccoli gets a little boring after a while, so I need ways to liven things up.  I came across this recipe on pinterest (yes, I'm addicted), and the person swore up and down it was as good as steak.  Now, I don't know about you, but if someone tells me this broccoli is so good it's like steak, I HAVE to try it.  Awfully glad I did, because this combination of lemon, Parmesan, pine nuts, and olive oil is magical.  Not magical enough to make this a bone-in ribeye, but I'll take it.

Parmesan-Roasted Broccoli
From Ina Garten

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
6½ tablespoons good olive oil
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
⅓ cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)

Preheat the oven to 425°F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks.  Cut the larger pieces through the base of the head with a small knife, pulling the florets apart.  You should have about 8 cups of florets.  Place the broccoli florets on a sheet pan large enough to hold them in a single layer.  Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil.  Sprinkle with the salt and pepper.  Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1½ tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil.  Serve hot.

Makes 6 servings

The Amateur Gourmet: Kumquat Marmalade

I still remember my first kumquat.  I was stalking the produce aisles of Central Market, and I came to that section where they keep all the weird stuff that most people can't identify.  Of course this draws my attention, because I'm nosy like that.  The first thing I see are these tiny little oval oranges.  So I have to have them.  No clue what I'm going to do with them, but that comes later, right?

I ended up just eating that first small bagful, but I knew the kumquats were meant for so much more.  So when they appeared once again this week, I dug myself up a recipe that would allow me to enjoy these beauties all year long.  Sweet, sour, sticky, and now dolloped in my car's cup holder as I tried to maneuver my toast and coffee and fifteen bags in time to catch the bus, it was very much worth it.

Kumquat Marmalade
Adapted from The Amateur Gourmet blog

1½ pounds kumquats

1 pound sugar

Juice of 1 orange plus enough water to equal 3 cups

2 tablespoons powdered fruit pectin

4 tablespoons Grand Marnier

Wash kumquats thoroughly.  Cut each kumquat into very thin slices, discarding seeds.  Put kumquat slices into a large pot and mix with the sugar.  Pour in the orange juice/water mixture and stir to combine.  Bring to a boil over high heat, then reduce heat to medium.  Cook kumquats until syrupy, about 45 minutes.

Sprinkle the fruit pectin over the kumquats and stir in.  The kumquat syrup should thicken after a few minutes.  To test the marmalade, put a spoon in the freezer for at least five minutes.  Remove the spoon from the freezer and pour about half a spoon of the marmalade into the cold spoon.  Return the spoon to the freezer for a minute or so.  Remove the spoon from the freezer and feel the underside of the bowl of the spoon.  It should be neither hot nor cold.  When tilted, the syrup on the spoon should run sluggishly.  Stir in the Grand Marnier and allow the syrup to cook for another minute or two.  Remove the marmalade from the heat and let stand for five to ten minutes.

Pour the kumquat marmalade into 4 half pint jars and twist on the caps.  Process in a boiling water bath for 10 minutes.  Then turn off the heat, remove the lid, and allow the jars to sit in the water bath for another 5 minutes.  Remove the jars to a rack to cool.

Makes 4 half pint jars

The Pioneer Woman: Tex-Mex Migas (Tex-Mex Scrambled Eggs with Tortilla Strips)

I didn't know this, but I had a date with destiny.  And that destiny was to find and taste and fall in love with the best breakfast ever.  And what is this breakfast destiny?  Migas.  I swear, I'm not making this up.  Migas is probably the most perfect breakfast dish ever.  Lots of protein, cheesy goodness, some carbs, some spice, and the fact that you can throw just about anything in it, and it's STILL fabulous.

I basically went off the recipe that the Pioneer Woman posted (although migas isn't really a recipe, it's an experience).  I added some diced green chiles, because it sounded good.  I also think chorizo sounds good, but I was out, but if you're more motivated than me to go to the store on Saturday morning, more power to you.  It still whipped up into a breakfast to remember, with plenty left over to tease my jealous coworkers with on Monday morning.

Tex-Mex Migas (Tex-Mex Scrambled Eggs with Tortilla Strips)
Adapted from The Pioneer Woman blog

4 corn tortillas

3 tablespoons canola or peanut oil

6 large eggs

¼ cup half and half

1 (4-ounce) can diced green chiles

½ yellow onion, chopped

2 medium tomatoes, seeds removed, chopped

½ teaspoon ground cumin

1 teaspoon salt

¼ teaspoon ground black pepper

1 cup shredded Cheddar or Monterey Jack cheese

¼ cup chopped cilantro

Heat the oil in a large frying pan over medium high heat until it shimmers.  Add the tortillas, one a time, a cook until they are crispy and stiff.  Drain on paper towels.  Cut tortillas into bite-sized chunks.  Set aside.

Beat the eggs with the half-and-half and set aside.

Lower the heat to medium and add the onion and green chiles to the oil remaining in the frying pan.  Cook until the onion is translucent and most of the liquid is gone.  Add the tomatoes and cook until most of the liquid is gone.  Sprinkle the cumin, salt, and black pepper over the vegetable mixture.  Add the tortillas pieces and stir to combine.

Pour over the egg mixture and stir occasionally, making sure the eggs don’t burn, until all of the eggs are cooked and there is no liquid in the pan.  Smooth out the top of the migas and sprinkle with the cheese.  Turn off the heat and allow the cheese to melt.  Sprinkle with cilantro and serve with salsa, sour cream, and avocado, if desired.

Makes 4 servings

Cheddar Bay Biscuits

Do you know what the most addicting bread in the world is?  The biscuits you get at Red Lobster.  Cheddar Bay Biscuits.  I think I know why they won't release the recipe to the public.  It's because there's crack in them.  Okay, maybe not, but they're fantastic regardless.  And this is my mighty effort at replication, based on many hours of internet research.  Enjoy!

Cheddar Bay Biscuits

1½ cups all-purpose flour
1 cup cake flour
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon sea salt
½ cup (1 stick) unsalted butter, very cold
1½ cups grated Cheddar cheese (large grate size, not finely grated)
1¾ cups buttermilk
Quick Butter Topping

Preheat oven to 425°F.

Place first 5 ingredients in a large bowl. Work in the butter with a pastry cutter or pulse in a food processor until the mixture resembles pea-size granules. Stir in cheese, then add buttermilk. Scoop biscuit dough out by spoonfuls (about ¼ cup each) onto a Silpat lined baking sheet.

Bake for 10 minutes, remove the biscuits, and brush with butter topping. Put the biscuits back in the oven for another 3 to 5 minutes. Remove the biscuits from the oven and brush lightly with more butter topping.

Makes approximately 24 biscuits

Quick Butter Topping
6 tablespoons unsalted butter, melted
1 teaspoon garlic powder
1 teaspoon dried parsley
¼ teaspoon Accent powder
⅛ teaspoon onion powder
¼ teaspoon sea salt

Melt butter. Stir in remaining ingredients.

The New Brooklyn Cookbook: Delicata Squash with Toasted Squash Seeds and Aleppo Pepper

When I originally got my Brooklyn cookbook, I was groaning at the thought of all that Italian food that must be between the covers.  I wasn't entirely right on that count, but what I did find was a bunch of pretentious food that no decent cook would waste their time on.  I figure that if you have to make five different items and bring them together to make the whole, and this "whole" barely covers the glaring white center of the dish, fuhgeddaboudit.  Yes, I just did that.

Luckily I managed to scrounge up the saving grace of this cookbook (Yes, cookbook, you were destined for the Half Price Books discount bin!  You hear me???).  This beautiful squash recipe is like nothing else I have ever tried.  It takes just about forever to pick all the seeds from the membranes to toast, but gosh, it's worth it.  Creamy magical squashy goodness, right here.

Delicata Squash with Toasted Squash Seeds and Aleppo Pepper

From The New Brooklyn Cookbook by Melissa Vaughan and Brendan Vaughan

Six delicate squash, 3 to 4 inches long, halved lengthwise

8 tablespoons (1 stick) unsalted butter, divided

Coarse salt

2 tablespoons pure maple syrup

Freshly ground black pepper

1 to 2 tablespoons extra-virgin olive oil, plus more for garnish

2 egg whites

Ground Aleppo pepper or paprika, for garnish

Sea salt, for garnish

Preheat the oven to 425°F.

Scrape the seeds from the squash and place them in a colander.  Rinse under cold water to remove as much pulp as you can.  Drain, then transfer the seeds to a plate lined with a paper towel and reserve.

Peel 6 of the squash halves (the least attractive ones) and cut them into 1-inch cubes.  Place the cubed squash in a large saucepan with a tight-fitting lid.  Add 6 tablespoons of the butter and season with salt.  Cover and cook over low heat, stirring occasionally, until the squash is soft, 25 to 30 minutes.  Transfer to a blender and, working in batches, puree the squash with the maple syrup.  (You can also use an immersion blender to puree the squash.)  Add the remaining 2 tablespoons butter, pureeing until the mixture is silky smooth and thick.  Refrigerate until ready to use.

While the squash is cooking, line a rimmed baking sheet with parchment paper and lightly oil the paper.  Season the remaining squash halves with salt and pepper and place them cut side down on the baking sheet.  Bake for 20 minutes, or until tender.

Reduce the oven temperature to 375°F.  Toss the reserved squash seeds with the olive oil, salt, and pepper and spread on a parchment-lined rimmed baking sheet.  Toast the seeds in the oven until they are crispy and aromatic, 15 to 20 minutes.  Stir the seeds halfway through the cooking time to break them apart.

Whip the egg whites to soft peaks and fold them into the cooked squash puree.  Spoon the puree into the baked squash halves.  Return them to the oven and bake for 15 minutes, or until the puree and the edges of the squash are golden brown.

To serve, drizzle each squash half with olive oil and garnish with the toasted seeds, Aleppo pepper or paprika, and sea salt.

Makes 6 servings

Betty Crocker: Olive-Cheese Balls

I can't remember a single Christmas Eve where these little retro appetizers didn't show up.  And they're so retro.  I pretty much think anything with pimiento-stuffed olives falls in that category.  I mean, they were putting olives in everything in the seventies.  Maybe it was just an excuse to have them on hand for martinis.  Regardless, these are pretty darn good for as simple as they are.

Olive-Cheese Balls
From Betty Crocker

2 cups (8 ounces) finely shredded sharp Cheddar cheese
1¼ cups all-purpose flour
½ cup (1 stick) unsalted butter, melted
48 small pimiento-stuffed green olives, drained and patted dry

Stir together the cheese and flour in a large bowl.  Stir in butter thoroughly.  Mold 1 teaspoon of dough around each olive; shape into a ball.  Place 2 inches apart on an ungreased cookie sheet.  Cover and refrigerate for at least 1 hour, but no longer than 24 hours.

Preheat oven to 400°F.  Bake for 15 to 20 minutes or until light brown.

Makes 4 dozen appetizers

Aarti Sequeira: Smoky Spinach Artichoke Dip

I used to sneer down my nose at dip.  I mean, it's just about the easiest, laziest thing you can provide at a party.  For the most part.  How many times have you gone to someone's house only to see them crack open a can of bean dip or a jar of queso?  If they do manage to put some effort in, it's usually only the effort of mixing onion soup mix into sour cream.  The making of a quality dip is certainly a lost art.

Probably one of my favorite combinations is spinach and artichokes.  Put those two in a creamy mixture, and I'm hooked.  But I could never seem to find a recipe for a spinach artichoke dip that had.....oomph.  They all kinda fell flat.  At least until I found this beauty.  Great flavor, lots of creaminess, and warm to boot.

Smoky Spinach Artichoke Dip

From Aarti Sequeira

8 ounces frozen chopped spinach, thawed and squeezed dry

1 (12-ounce) bag frozen artichoke hearts, thawed and chopped into bite-size chunks

½ cup plus 2 tablespoons freshly grated Parmesan cheese

½ cup grated smoked Gouda cheese

½ cup shredded mozzarella cheese

3 cloves garlic, minced

½ teaspoon red pepper flakes

½ teaspoon whole coriander seeds

½ cup mayonnaise

½ cup sour cream

4 ounces cream cheese

Preheat the oven to 350°F.

In a large bowl, combine the spinach, artichoke hearts, ½ cup Parmesan, Gouda, mozzarella, garlic, red pepper flakes, coriander seeds, mayonnaise, sour cream, and cream cheese and mix until combined.  Pour into a baking dish, top with the remaining 2 tablespoons of Parmesan, and bake until the edges are bubbly and light golden brown, about 25 minutes.

Allow the dip to cool slightly before serving with chips.

Makes 6 servings

Bon Appétit: Scalloped Potatoes with Three Cheeses

It seems like food gets really complicated during the holidays.  You eat things that you would never have the rest of the year.  Some because they would take forever to make, some because they cost too much to make.  After all of the wild foods, something simple and comforting can really soothe the soul.  Something like scalloped potatoes.

If you're going to do cheese and potatoes, you have to do it the right way.  That way is cooking it low and slow until the potatoes are super tender and the tons of cheese is a little browned on top.  Then you spoon that creamy beauty onto your plate and enjoy.

Scalloped Potatoes with Three Cheeses

Adapted from Bon Appétit magazine, November 1999

¾ cup (6 ounces) grated sharp Cheddar cheese

¾ cup (6 ounces) grated Comté cheese

⅓ cup freshly grated Parmesan cheese

2 pounds russet potatoes, peeled and cut into ¼-inch thick rounds

1½ teaspoons salt

¾ teaspoon freshly ground black pepper

¼ cup finely chopped onion

3 tablespoons all-purpose flour

4 tablespoons (½ stick) unsalted butter

1½ cups whole milk

Preheat the oven to 400°F.  Lightly butter a 2-quart casserole dish.  Mix the cheeses in a small bowl.

Arrange a third of the potatoes in the baking dish, overlapping slightly.  Sprinkle with ½ teaspoon salt, ¼ teaspoon black pepper.  Sprinkle half of the onion over the potatoes, then one tablespoon of flour.  Dot with a third of the butter.  Sprinkle a third of the cheese mixture over the butter.  Repeat twice, reserving the cheese on the last layer.

Bring the milk to a simmer in a medium saucepan.  Set the casserole dish on a baking sheet lined with aluminum foil, then pour the milk over the potatoes.  Cover the baking dish tightly with foil.  Bake for one hour.  Uncover the dish and sprinkle the potatoes with the reserved cheese.  Bake uncovered until the potatoes are tender and the cheese is deep golden brown, about 45 minutes longer.  Let stand 15 minutes before serving.

Makes 6 servings

Ladurée: Macarons Amande et Chocolat (Almond and Chocolate Macarons)

Every year when it comes to cookie time, I flip through my recipes and groan at the old standbys.  I loved those darn cookies when I was a kid, but many years later, I need something new to happen.  And since everywhere I look people are making macarons, I figured it was time for me to join the party.

I have a fancy little book that came wrapped in tissue paper and stored in its own box.  It's from the Ladurée bakery in Paris, famous all over the world for their macarons.  I figured that would be an excellent place to start.  Plus, I had never used the darn thing, and it certainly cost enough.

I have to say, this was certainly an all-afternoon project.  And the darn things are so fussy and delicate that you have to be incredibly careful and patient.  At one point I wasn't even sure that they had turned out since the meringue shells were crunchy, but once you add the filling and let them sit overnight, you get the beautiful tender macarons you expected.

Macarons Amande
Adapted from Ladurée: Sucre, the Recipes by Philippe Andrieu

2¾ cups plus 1 tablespoon ground almonds (almond flour)
2 cups plus 1 tablespoon confectioner's sugar
6 egg whites plus ½ egg white
1 cup plus 1 tablespoon granulated sugar

Combine the ground almonds and confectioner's sugar in a food processor and pulse to obtain a fine powder.  Sift or strain through a sieve to remove any lumps.

In a clean, dry bowl, whisk the 6 egg whites to a foam.  Once they are frothy, add a third of the granulated sugar and whip until sugar is dissolved; add another third of the granulated sugar and whip for another minute; finally add the remaining granulated sugar and whip for 1 more minute.  Using a rubber spatula, delicately fold the sifted mixture of ground almonds and confectioner's sugar into the whipped egg whites.  In a separate bowl, beat the remaining ½ egg white until just frothy.  Then add to the final mixture, folding gently to slightly loosen the batter.

Transfer mixture to the piping bag fitted with a plain tip.  On a baking sheet lined with parchment paper, pipe small macaron rounds 1¼ to 1½ inches in diameter.  Lightly tap the sheet so the macarons spread fully.

Preheat the oven to 300°F.

Allow the macarons to sit uncovered for 10 minutes and then place in the oven.  Bake for approximately 15 minutes until they form a slight crust.

Remove baking sheet from the oven, and with a small glass, carefully pour a tiny amount of water in between the sheet and the parchment paper (lift the paper ever so slightly corner by corner).  The moisture and steam that result from the water on the hot baking sheet will allow the macarons to peel off more easily once they are cool.  Do not pour too much water as this could cause the macarons to become soggy.  Allow to cool completely.

Remove half of the macaron shells and place them upside down on a plate.  Fill with chocolate ganache.

Makes approximately 50 macarons

Macarons Chocolat
Adapted from Ladurée: Sucre, the Recipes

2¾ cups plus 1 tablespoon ground almonds (almond flour)
2 cups plus 1 tablespoon confectioner's sugar
2¾ tablespoons unsweetened cocoa powder
2 ounces chocolate (minimum 70% cocoa solids)
6 egg whites plus ½ egg white
1 cup plus 1 tablespoon granulated sugar

Combine the ground almonds, confectioner's sugar, and cocoa powder in a food processor and pulse to obtain a fine powder.  Sift or strain through a sieve to remove any lumps.  Melt the chocolate in a heatproof bowl set over a pan of gently simmering water or in the microwave oven until it is lukewarm.

In a clean, dry bowl, whisk the 6 egg whites to a foam.  Once they are frothy, add a third of the granulated sugar and whip until sugar is dissolved; add another third of the granulated sugar and whip for another minute; finally add the remaining granulated sugar and whip for 1 more minute.  Pour the melted chocolate over the whipped egg whites.  Using a rubber spatula, roughly incorporate the chocolate, and then immediately and delicately fold the sifted mixture of ground almonds, confectioner's sugar, and cocoa powder into the chocolate and whipped egg white mixture.  In a separate bowl, beat the remaining ½ egg white until just frothy.  Then add to the final mixture, folding gently to slightly loosen the batter.

Transfer mixture to the piping bag fitted with a plain tip.  On a baking sheet lined with parchment paper, pipe small macaron rounds 1¼ to 1½ inches in diameter.  Lightly tap the sheet so the macarons spread fully.

Preheat the oven to 300°F.

Allow the macarons to sit uncovered for 10 minutes and then place in the oven.  Bake for approximately 15 minutes until they form a slight crust.

Remove baking sheet from the oven, and with a small glass, carefully pour a tiny amount of water in between the sheet and the parchment paper (lift the paper ever so slightly corner by corner).  The moisture and steam that result from the water on the hot baking sheet will allow the macarons to peel off more easily once they are cool.  Do not pour too much water as this could cause the macarons to become soggy.  Allow to cool completely.

Remove half of the macaron shells and place them upside down on a plate.  Fill with chocolate ganache and raspberry jam.

Makes approximately 50 macarons

Gourmet: Pecan Streusel Apple Pie

When I went to Cracker Barrel recently with my parents, I had a slice of the most amazing pie.  It was an apple pie with a pecan streusel topping.  Served hot with a scoop of vanilla ice cream, it was just about as good as apple pie gets.  Only problem?  It's strictly a seasonal item and there is nowhere to get the recipe.  Restaurants really seem to enjoy taunting their patrons.

Well, I dug around on the internet for quite a while until I could find a recipe that looked like it might even be an approximation of the delicious dessert I remembered.  I had to make a few changes to get the pie the way I wanted it, but it turned out magnificently.  This is my new go-to apple pie recipe.

Just a note: it will look like you have ten tons of apple slices in this pie.  It scared me, too.  Just mound them up the best you can and throw that bad boy in the oven.  They'll all cook down pretty well, and you can redistribute a bit when you put the topping on.  And do not, absolutely DO NOT, cut this pie until it cools.  You will have a puddle running in the pan and on your plate, and that is very sad.

Pecan Streusel Apple Pie
Adapted from Gourmet magazine, January 1996

For pastry dough:
1½ cups all-purpose flour
2 tablespoons granulated sugar
¾ teaspoon salt
1 stick (½ cup) plus 2 tablespoons cold unsalted butter
4 to 6 tablespoons ice water

For topping:
2 tablespoons unsalted butter, softened
2 tablespoons firmly packed brown sugar
2 tablespoons all-purpose flour
¼ cup chopped pecans

For filling:
3 pounds Golden Delicious or Jonagold apples (about 6 medium)
½ cup firmly packed brown sugar
¼ cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
¾ teaspoon cinnamon
2 tablespoons milk
1 tablespoon granulated sugar

To make pastry dough:
In a large bowl with a pastry blender or in a food processor blend or pulse together flour, sugar, salt, and butter until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing or pulsing to incorporate, until mixture begins to form a dough. On a work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a 1-inch-thick disk. Wrap dough in plastic wrap and chill 30 minutes.

To make topping:
In a small bowl with your fingertips blend butter, brown sugar, and flour until smooth and blend in nuts. Chill topping, covered.

To make filling:
Peel and core apples. Cut apples into ½-inch wedges and in a bowl toss with remaining filling ingredients to coat.

Preheat oven to 350°F.

On a lightly floured surface roll out dough into a 15-inch round (about ⅛-inch thick) and fold into quarters for ease of handling. Unfold dough in a well-seasoned 10-inch cast-iron skillet or 10-inch deep-dish (1½-quart) pie plate, easing to fit and letting dough overhang rim of skillet or pie plate. Spoon filling into shell and fold pastry overhang over filling, leaving center uncovered. Bake pie in middle of oven 1 hour (pie will not be completely cooked) and remove from oven.

Crumble topping over center of pie, breaking up any large chunks. Brush crust with milk and sprinkle with sugar. Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling. Cool pie on a rack.

Serve pie warm or at room temperature with ice cream.