Porcini Ragù

Adapted from NYT Cooking https://cooking.nytimes.com/recipes/1026610-porcini-ragu

Yield:2 to 4 servings

Ingredients 

1½ ounces/40 grams dried porcini mushrooms
Boiling water, for soaking the porcini
Fine salt and black pepper
¼ cup olive oil, plus more for serving
3 garlic cloves, very finely chopped
½ teaspoon crushed red pepper (or less, if you prefer)
½ cup finely chopped fresh parsley stems and leaves, plus more for serving
1½ tablespoons tomato paste
About 9 ounces/250 grams dried tagliatelle nests
1½ ounces Parmesan, very finely grated (about ¾ cup, loosely packed), plus more for serving
3 tablespoons heavy cream

Directions

In a medium bowl, cover the mushrooms with boiling water and let soak for 10 minutes. Drain, reserving 5 tablespoons of the soaking liquid. Very finely chop the mushrooms, aiming to mimic the consistency of ground meat, then set aside. Heat a medium pot of salted water to a boil.

Put the oil, garlic, crushed red pepper, parsley and heaping ¼ teaspoon salt into a cold, large sauté pan over medium-low heat. Very gently fry for 5 minutes until soft and lightly golden, turning the heat down if the garlic starts to brown.

Increase the heat to medium-high, then add the chopped mushrooms, tomato paste and plenty of freshly ground black pepper (about 50 twists, 1 to 1½ teaspoons). Stir-fry for 3 minutes, then set the pan aside while you boil the pasta.

Cook the pasta in the salted boiling water according to package directions until al dente. Drain, reserving 1¾ cups of the pasta water.

Return the sauté pan with the mushroom mixture to medium-high heat, then stir in 1½ cups of the reserved pasta water plus the reserved porcini soaking liquid. Bring to a simmer. Once simmering, let it bubble away for 3 minutes.

Add half the Parmesan, stirring until it has melted before adding the rest. Lower the heat to medium, then stir in the cream, followed by the drained tagliatelle. Toss over the heat until the pasta and sauce have emulsified, 1 to 2 minutes, adding a splash more pasta water if the pasta looks dry.

Remove from the heat and serve at once, finished with as much olive oil and Parmesan as your heart desires, plus a sprinkling of parsley.

Butternut Squash Lasagna with Mushrooms and Bechamel

(Theoretically serves 12, but everyone wanted seconds)

Adapted from Table Magazine

Lasagna Ingredients

Bechamel sauce

• 1 stick butter
• 1/4 cup flour
• 3 cups milk
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp nutmeg

Butternut squash filling

• 1 butternut squash, halved, or 1 lb. frozen cubed butternut squash
• 1 oz butter (omit if using frozen squash)
• 1 oz brown sugar 
• 1.5 cups ricotta cheese
• 1 cup mascarpone cheese
• 1/2 cup fresh grated Parmesan (or similar) cheese
• 3/4 tsp ground black pepper
• 1/4 tsp nutmeg
• 1/4 cup fresh sage leaves, chiffonade

2-3 cups red sauce (Ragu, Prego, etc.), separated (reserve about 3/4 cup for final layer)

4-5 cups thinly sliced mushrooms 

1 lb shredded mozzarella, separated (reserve up to 1/2 cup)

1 1/4 cups fresh grated Parmesan (or similar) cheese, separated (reserve 1/4 cup)

4-5 layers of oven-ready lasagna (12-15 noodles or 8-10 sheets)

up to 1/4 cup fresh chopped Italian parsley 

up to 1/4 cup fresh chopped basil

Directions

1. Preheat oven to 375F. 
2. Make bechamel sauce
   • Heat medium size pot over medium heat, then melt butter. 
   • Slowly whisk in flour, then milk, then spices.
   • Bring mixture to a simmer, stirring constantly to avoid scorching. Simmer for 15 minutes, remove, and allow to cool. 
   • Reserve about 3/4 cup of bechamel for final layer
3. Make butternut squash filling
   • Cover butternut squash halves in butter and sugar, and roast 30-45 minutes. When cool, scoop out the flesh and discard the skin. (Alternatively, cook frozen butternut squash cubes according to microwave directions, then add brown sugar)
   •  In a large bowl, mix cooked squash with cheeses, spices, and sage.
4. Heat large saute pan on medium high. Add splash of olive oil (or non-stick spray) and sauté mushrooms about 5 minutes
5. Prepare lasagna: Cover the bottom of a 9x13 pan with a thin layer of red sauce, a thin layer of bechamel, and one layer of lasagna noodles/sheets (3 noodles or two sheets).
6. Cover pasta with a thin* layer each of 
   • bechamel
   • red sauce
   • squash filling
   • sautéed mushrooms
   • mozzarella
   • grated Parmesan
7. Repeat three or four times (depending on depth of your 9x13 pan). *Each layer should be about 1/3 or 1/4 of total (not including any reserved amounts).
8. After final layer of pasta, add reserved bechamel and red sauce.
9. Cover with aluminum foil and bake for 45 minutes.
10. Uncover and sprinkle with parsley, basil, and reserved mozzarella and Parmesan.   
11. Bake uncovered an additional 15 minutes.
12. Allow to cool and set at least 15 minutes before serving.

(I don't even want to guess how many calories this is... )

Butternut Squash Gnocchi

Adapted from Table magazine; original recipe by Joseph Tambellini

Ingredients for gnocchi

1 butternut squash, but in half lengthwise 

1 large egg

1 1/2 cups all-purpose flour

1/2 c freshly grated Parmesan 

Additional 1 c flour for prep, spread out on aluminum foil or a cookie silpat

1 tsp salt

Ingredients for sauce

3 tbsp butter

4 oz smoked mozzarella, cut in small pieces

2 tbsp chopped (small) Italian parsley
1 small head cauliflower
2 tsp olive oil
1 tbsp butter
salt and pepper to taste

Directions

1. Preheat oven to 350. Place squash halves on greased baking sheet or silpat, cut side up.
2. Cut the cauliflower head in half and coat evenly with olive oil, 1 tbsp butter, salt, and pepper to taste. Add to baking sheet with butternut squash
3. Bake butternut squash until tender — 40 minutes or longer. If cauliflower is roasted (browned) before squash is done, remove and continue baking the squash.
4. Cool squash slightly and remove the pulp with a spoon. Place pulp in a kitchen towel and squeeze out about 1/2 cup of the juices (don't squeeze too much of the gnocchi will be dry).
5. Place squash in a large bowl and season with 1 tbsp salt, the egg, 1 1/2 cups of flour, and 1/2 c Parmesan. Mix well with a spoon until thoroughly combined.
6. Lightly flour another bowl, place gnocchi mixture in it, cover with a kitchen towel, and place in freezer for 1 hour so the mixture firms up and is easier to work with. While squash mixture is cooling, cut cauliflower into florets.
(Alternatively, do all of this earlier in the day, or the night before, and leave squash mixture in fridge, covered with a kitchen towel, until ready to use — no more than 24 hours.)
7. Spread 1 c flour on cookie sheet silpat. Use a teaspoon to scoop the dough (about a cherry-tomato-sized ball) and roll in in the flour. Use a fork to finish it with the traditional gnocchi football shape. Repeat process until dough is used.
8. Bring a large pot of water to a boil and gently lower gnocchi into pot. Cook gnocchi until they float, about 2 minutes (maybe longer). Use slotted spoon to remove gnocchi from water as soon as they are floating.
9. While gnocchi are cooking, melt 3 tbsp butter in a large skillet. Place gnocchi directly in skillet after done boiling.
10. Add mozzarella, parsley, and separated cauliflower florets. Stir in a few ounces of the cooling water so it remains moist, and let the gnocchi-cauliflower mixture cook until the mozzarella begins to melt. Serve immediately, sprinkled with Parmesan.

Monster Cookies

Ingredients

1 cup brown sugar
1 cup sugar
1⁄2 cup butter, softened
3 eggs
1 teaspoon vanilla
1 1⁄2 cups peanut butter
2 teaspoons baking soda
4 1⁄2 cups oatmeal (classic or instant)
1 cup semi-sweet chocolate chips
1 cup plain M&M's

Directions

Heat oven to 350

Using a stand mixer and large bowl, cream first 6 ingredients (through peanut butter) until smooth.

Add baking soda and oatmeal and mix well. Fold in the chocolate chips and M&M's

Make individual cookies or a single sheet-pan cookie. Bake individual cookies for 10-12 minutes; pan cookie for 15-20 minutes.

Makes 96 cookies, 85 calories each

Note: I used a 13x18 cookie sheet and cut the resulting pan into 1.5" cookies (8x12 = 96). YMMV.

Brown sugar-glazed sweet potatoes

Adapted from epicurious

Ingredients

• 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
• 2/3 cup packed golden brown sugar
• 5 tablespoons butter
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• Pinch of ground ginger
• 2 cups miniature marshmallows

Preparation

1. Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
2. Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and brown, about 3 minutes.

Lemon Curd

Adapted from a recipe I found online

Makes about 2 cups

Ingredients:
6 egg yolks
1 cup sugar
1/3 cup fresh lemon juice (about 4-5 lemons)
2 Tbsp grated lemon zest
1/2 cup cold unsalted butter (1 stick butter), cut into 1/8-in slices

Preparation:

1. Add 1 or 2 inches of water to the bottom pot of a double boiler and bring to a simmer over low heat.

2. In the top pot of the double boiler (away from heat), whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined.

3. Place the top pot on the double boiler. Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken and will coat the back of a spoon. This will take approximately 10-12 minutes. Remove from heat.

4. Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next. Spoon into clean glass containers and allow to cool with a piece of plastic wrap laid on the surface to prevent a skin from forming.

5. Refrigerate until needed. This lemon curd will keep for 2 to 3 weeks (or longer, if sealed in a jar).

Alternatively: can/jar and prepare for longer periods!

Fill boiling water canner with enough water to cover half-pint jars by 1 to 2 inches. Sterilize in boiling water for 10 minutes, then remove jars and lids. Let water cool; use a thermometer to ensure the water is 180°F by the time filled jars are ready to be added.

Caution: Do not heat the water in the canner to more than 180°F before jars are added. If the water in the canner is too hot when jars are added, the process time will not be long enough. The time it takes for the canner to reach boiling after the jars are added is expected to be 25 to 30 minutes for this product. Process time starts after the water in the canner comes to a full boil over the tops of the jars.

Fill hot strained curd into the clean, hot half-pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.

Process in the prepared boiling water canner for 15 minutes (if you are at sea level or up to 1000 ft above sea level; see http://nchfp.uga.edu/how/can_02/lemon_curd.html). Remove from canner and let cool, undisturbed, for 12 to 24 hours then check for seals.

For best quality, store in a cool, dark place (away from light). Plan to use canned lemon curd within 3 to 4 months. Browning and/or separation may occur with longer storage; discard any time these changes are observed.

Lemon Squares

Adapted from BHG Fast Fix One Dish Meals

Cookie Ingredients:
2 c all purpose flour
1/2 c sifted powdered sugar
2 Tbsp cornstarch
1/4 tsp salt
3/4 c butter, softened

Filling Ingredients:
4 eggs, slightly beaten
1 1/2 c granulated sugar
3 Tbsp all-purpose flour
1 tsp finely shredded lemon peel*
3/4 c lemon juice
1/4 c milk

Directions:
1. Preheat oven to 350. Line a 9x13" pan with foil; grease foil and set aside.

2. In a large bowl, combine the 2 c flour, 1/2 c powdered sugar, cornstarch, and salt. Using a pastry blender or large metal whisk, cut in the butter until the mixture resembles coarse crumbs.

3. Press the flour mixture into the bottom of the prepared pan and bake in preheated oven for 18-20 min. until edges are golden brown.

4. Meanwhile, make filling: in a medium bowl, stir together the eggs, granulated sugar, flour, lemon peel, lemon juice, and milk.

5. When crust is done baking, pour filling over hot crust and bake in 350F oven for 15-20 minutes (or more) until the center is set.

6. Cool on a wire rack and sift powdered sugar over top. Cover and store in fridge.

* When I don't have fresh lemon peel/zest, I've used dried orange peel. Adds a nice, mild citrus flavor to the bars (note: also gives them a bit of a freckled look). I've also used a combination of lemon and lime juice or lemon and orange juice, when I've been low on lemon juice. Works just as well -- just provides a different flavor.

Creme de Menthe Brownies

Adapted from BHG Fast Fix One Dish Meals

Brownie Ingredients:
1/2 c butter
2 oz unsweetened chocolate (or 6 Tbsp cocoa* and extra butter)
1 c granulated sugar
2 eggs
1/4 tsp mint extract
2/3 c all-purpose flour

Topping Ingredients:
1/4 c butter, softened
1 1/2 c sifted powdered sugar
2 Tbsp green creme de menthe
1 oz semisweet chocolate
8 Andes mints or other layered mint candies (optional)

Directions:
1. Preheat oven to 375; grease an 8x8x2" baking pan and set aside.
2. Place 1/2 c butter and 2 oz chocolate in a double boiler or other saucepan and heat over low until melted. Remove from heat and stir in the granulated sugar, eggs, and mint extract. Beat lightly by hand until just combined, then stir in flour.
3. Spread batter in the prepared pan. Bake for 20 minutes and then cool completely (1+ hours) on a wire rack.
4. In a medium mixing bowl, beat 1/4 c butter with an electric mixer on med-high speed for 30 seconds. Gradually add 1 c of powdered sugar. Beat in creme de menthe. Gradually beat in enough of the remaining 1/2 c powdered sugar to make frosting of spreading consistency.
5. Spread creme de menthe frosting over the brownies. In a small saucepan (or microwave) melt the semisweet chocolate over low heat, then drizzle over brownies. If desired, chop the layered mint candies and sprinkle them on the brownies.

Cover and store in the fridge for up to 3 days.

Makes 16 brownies, 231 cal each, 12 g fat, 1 g fiber, 2 g protein

* I have peppermint hot cocoa mix that I've used in this recipe, in lieu of the unsweetened chocolate. Because the peppermint cocoa is sweetened, I use less sugar, and a little less mint extract. Yum!

Pumpkin Cookies

From Allrecipes.com

Ingredients
Cookies:
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 2 teaspoons ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt
* 1/2 cup butter, softened
* 1 1/2 cups white sugar
* 1 cup canned pumpkin puree
* 1 egg
* 1 teaspoon vanilla extract
Icing:
* 2 cups confectioners' sugar
* 3 tablespoons milk
* 1 tablespoon melted butter
* 1 teaspoon vanilla extract

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Raspberry-Pecan Bars

From BHG Fast-Fix One-Dish Meals

Ingredients:
1 c butter, softened (no substitutes)
1 c sugar
1 egg
2 1/4 c all-purpose flour
1 c chopped pecans
1 10-oz jar raspberry preserves

Directions:
Preheat oven to 350F
In a large mixing bowl, beat butter with an electric mixer on medium-high speed for 30 seconds.
Add sugar; beat until combined. Add egg; beat until combined.
Beat in flour until crumbly. Stir in pecans.
Measure 1 1/2 c of mixture and set aside.
Press the remaining flour mixture into the bottom of an ungreased 8x8 baking pan.
Spread the preserves evenly over the crust, leaving about 1/2" border around the sides.
Crumble reserved flour mixture over the top of the preserves.
Bake in a preheated oven for 45-50 minutes until the top is brown. Cool in pan on a wire rack, and cut into 16 bars.

Per bar:
308 cal, 17 g fat, 3 g protein, 1 g fiber

Sunken Apples and Honey Tart

From Kosher by Design (seen in Pittsburgh Post Gazette)

Ingredients:
1/3 C honey
2 T fresh lemon juice
3 medium tart cooking apples, each peeled, cored, and cut into 8 wedges
3/4 C sugar
6 T margarine, softened
1/4 C dark brown sugar
1 t vanilla
2 large eggs
1 t lemon zest (optional)
1 C flour
1 t baking powder
1/4 t salt
1 T sugar
1/2 t ground cinnamon

Directions:
1. Preheat oven to 350OF. Coat a 9-inch springform pan with nonstick baking spray.
2. Combine the honey and lemon juice in a large nonstick skillet, and bring to a simmer over medium heat. Add the apples and cook 12-14 minutes until almost tender, stirring occasionally to coat the apple wedges. Remove skillet from heat and set aside.
3. In the bowl of a mixer, combine the 3/4 cup sugar, margarine, brown sugar, and vanilla. Beat on medium until well blended, about 45 seconds to 1 minute. Add the eggs and beat until smooth. Beat in lemon zest, if desired.
4. In a separate bowl, combine the flour, baking powder, and salt. Stir with a whisk to combine. Gradually add the flour mixture to the batter. Beat on low speed just until blended. Pour the batter into the prepared springform pan.
5. Remove apples from the skillet with a fork or slotted spoon, discarding the liquid. Arrange the apple slices in a concentric spoke-like design on top of the batter. Combine 1 T sugar with the cinnamon and sprinkle the mixture evenly over the tart.
6. Bake for 1 hour. Place on a rack to cool completely in the pan. Release the sides of the springform pan to serve; makes 8-10 servings.

Note: great for Rosh Hashanah. Not at all dietetic, but very tasty! If you think your oven runs hot, be sure to bake at a lower temp, or the tart will darken too much.

Passover Chocolate Cake

Adapted from Maida Heatter

 Countess Toulouse-Lautrec’s French Chocolate Cake

from Maida Heatter's Book of Great Chocolate Desserts
by Maida Heatter, 1995, Random House

10 portions
Note: It is best to make it a day before serving or at least 6 to 8 hours before, or make it way ahead of time and freeze it. (Thaw before serving.)

Cake ingredients:
1 pound semisweet chocolate
5 ounces (1 1/4 sticks) sweet [unsalted] butter, at room temperature
4 eggs (graded large or extra-large), separated
1 Tbsp unsifted all-purpose flour (or matzo cake meal, for Passover)
Pinch of salt
1 Tbsp granulated sugar

 

1.     Adjust rack one-third up from bottom of the oven and preheat oven to 425 degrees [F.] Separate the bottom and the sides of an 8-inch spring-form pan. Cut a round of baking-pan liner paper or wax paper to fit the bottom of the pan, and butter it on one side. Butter the sides (not the bottom) of the pan. Put the bottom of the pan in place, close the clamp on the side, and place the buttered paper in the pan, buttered side up. Set aside.

2.     Break up or coarsely chop the chocolate and place it in the top of a large double boiler over hot water on moderate heat. Cover until partially melted, then uncover and stir with a rubber spatula until completely melted. Remove the top of the double boiler from the hot water.

3.     Add about one-third of the butter at a time and stir it into the chocolate with the rubber spatula. Each addition of butter should be completely melted and incorporated before the next is added. Set aside to cool slightly.

4.     In the small bowl of an electric mixer beat the egg yolks at high speed for 5 to 7 minutes until they are pale-colored and thick. Add the Tbsp of flour and beat on low speed for only a moment to incorporate the flour. Add the beaten yolks to the chocolate (which may still be slightly warm but should not be hot) and fold and stir gently to mix.

5.     In a clean, small bowl, with clean beaters, beat the egg whites and the salt until the whites hold a soft shape. Add the granulated sugar and continue to beat only until the whites hold a definite shape but not until they are stiff or dry. Fold about one-half of the beaten whites into the chocolate – do not be too thorough. Then fold the chocolate into the remaining whites, handling gently and folding only until both mixtures are blended.

6.     Turn into the prepared pan. Rotate the pan a bit, first in one direction, then the other, to level the batter.

7.     Bake for 15 minutes and remove it from the oven. With a small, sharp knife, carefully cut around the side of the hot cake, but do not remove the sides of the pan. Let the cake stand in the pan until it cools to room temperature. Then refrigerate it for at least several hours or overnight. The cake must be firm when it is removed from the pan.

8.     To remove the cake, cut around the sides again with a small, sharp knife. Remove the sides of the pan. Cover the cake with a small cookie sheet or the bottom of a quiche pan or anything flat, and invert. Then carefully insert a narrow spatula or a table knife between the bottom of the pan and the paper lining; move it just enough to release the bottom of the pan. Remove the bottom and peel off the paper lining. Invert a serving plate over the cake and invert the plate and the cake, leaving the cake right side up.

 

Optional ways of serving:

·      Cover the top generously (excluding the rim) with whipped cream. (If you do not plan to serve it all at once and you might want to freeze the leftovers, that is not the best plan.)

·      Cover the top generously with large, loose, free-form chocolate shavings made with a vegetable peeler and a thick piece of milk chocolate, and sprinkle confectioners’ sugar over the top of the shavings.

·      Cover the top of the cake with a generous amount of fresh raspberries or strawberries or Chocolate-Covered Strawberries, and, if you wish, pass soft whipped cream as a sauce.

·      Cover the top with peeled and sliced kiwi fruit and strawberries.

·      Cover the cake with whipped cream, cover the cream generously with chocolate shavings, and pass brandied cherries separately to be spooned alongside each portion.

·      Mound about two-thirds of the cream on top of the cake. Cover the cream generously with chocolate shavings, or dot it with candied violets or rose petals. Fit a pastry bag with a star-shaped tube and use the remaining cream to form a border of rosettes around the rim of the cake.

·      One final option: Cut the top of the firm, chilled cake, removing the raised rim and making the top smooth. Then serve the cake upside down, either just as it is or with confectioners’ sugar on top.

 

Whipped Cream recipe:
2 cups heavy cream
3 Tbsps confectioners’ sugar
1 tsp vanilla extract, or 2 Tbsps framboise or kirsch

In a chilled bowl with chilled beaters whip the above ingredients until they reach the stiffness you want, depending on how you will use the cream.

Serve the cake cold, in small portions – this is rich!

Blintz Kugel aka Souffle

From Rebecca Hertzman

Ingredients:

12 frozen cheese blintzes (2 packages)

1 1/2 pints of sour cream (nonfat is ok)

4 eggs

1/4 cup of sugar

1 tsp. vanilla

pinch salt

1 cup graham cracker crumbs (grind one packet of 8 whole crackers in blender)

Directions:

1.     Grease a 13x9 inch pyrex pan (Pam or Crisco).  Place frozen blintzes fold side down in pan.

2.     Beat eggs well, add sour cream and beat some more.  Add sugar, salt, vanilla and mix in well.

3.     Pour over blitzes, sprinkle graham cracker crumbs on top, and bake at 350 for C. 50-55 min.

Serve with sour cream to top.

Calories per blintz: 254

[120 (blintz) + 44 (graham crackers) + 24 (egg) + 16 (sugar) + 50 (nonfat sour cream)]