Balsamic Roasted Asparagus

The irony of the title of this blog is that I don't really try out new vegetable recipes all that often anymore. That's because somehow vegetable recipes don't really come across as appetizing enough to bookmark and save as often as say, scone recipes. But that was the original intent of this blog... to learn how to cook vegetables in appetizing ways. The realization of this disconnect sent me searching the other day, with little success, but I did find this recipe which sounded easy and promising so I tried it out. The net decision was that asparagus is one of those things that really is best when just cooked simply, but I liked the idea of roasting it instead of trying to cook it in a pan (honestly who has a frying pan large enough to easily cook asparagus evenly?) If I do this again, I'll omit the garlic and just use the balsamic vinegar.

From my new favorite cooking blog, a Hint of Honey:

http://www.ahintofhoney.com/2010/02/balsamic-roasted-asparagus.html

Ingredients:

1 lb. asparagus, ends trimmed

1 T. balsamic vinegar

1 T. extra virgin olive oil

2 cloves garlic, minced

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

Directions:

1. Preheat oven to 425 F. Lightly grease or line a baking sheet with aluminum foil.

2. Toss the asparagus with the vinegar, olive oil, and garlic. Season with salt and pepper. Spread in an even layer on the prepared baking sheet.

3. Roast in preheated oven for 15-20 minutes (depending on the size of the asparagus, mine could have baked for only 10 minutes), turning halfway through, until tender-crisp.

Yield: Serves 4.

Cornmeal Cranberry Drop Scones

Why would you eat cornmeal scones when you can have cornbread? This is what the Robber asks me after taking a bite of these scones. I, on the other hand, find that while corn-bread-ish indeed these were actually surprisingly there own thing. A little more dense than cornbread. The dough only barely sweet, making each bite with a dried cranberry in it a tangy surprise. And a satisfying scone matrix, if you ever decide you want your butterscotch chips/raspberries/dark chocolate/apricots/what-have-you in cornmeal instead of cream.

From the Well Vegetarian Thanksgiving Blog from the NYTimes. If you haven't discovered their vegetarian Thanksgiving dishes, you should, because some of them are pretty fabulous:

http://www.nytimes.com/interactive/2011/11/01/health/20111101_vegetarian_thanksgiving.html#Cornmeal_Cranberry_Drop_Scones

Ingredients:

1 C. whole wheat pastry flour

1 C. coarsely ground cornmeal

1/4 C. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2 tsp. lemon zest

7 T. cold unsalted butter, cut into small cubes

1 egg

2/3 C. buttermilk

3/4 C. dried cranberries, soaked in warm water for 10 minutes and drained (I suspect these would be good with whole frozen cranberries too)

Directions:

1. Preheat the oven to 375 degrees. Line baking sheets with parchment.

2. Sift together the flour, cornmeal, sugar, baking powder, baking soda and salt. Dump any bran remaining in the strainer into the bowl. Place in the bowl of a food processor fitted with the steel blade. Add the butter and lemon zest and pulse until you have a coarse, even mixture.

3. In a separate bowl, whisk together the egg and the buttermilk. Turn on the food processor and add the egg mixture to the flour mixture. As soon as the dough comes together, turn off the machine. Add the cranberries and pulse just a few times to distribute through the dough. Don’t pulse too many times or the cranberries will be chopped.

4. Drop the batter by heaped tablespoons (or larger wedges) onto the parchment-lined baking sheets, leaving an inch or more of space between each one. Bake one baking sheet at a time in the middle of the oven for 15 to 20 minutes, reversing the baking sheet front to back halfway through, until lightly browned.

Yield: 20 3-inch scones or 8 regular size scones.

Nutritional information per 3-inch scone: 113 calories; 3 grams saturated fat; 0 grams polyunsaturated fat; 1 gram monounsaturated fat; 20 milligrams cholesterol; 17 grams carbohydrates; 1 gram dietary fiber; 113 milligrams sodium; 2 grams protein.

Butterscotch Drop Scones

Turns out that I really do delight in a scone for breakfast. Upon returning home to the Cubby I found nothing suitable for breakfast but some old bagels in the fridge which is definitely Robber-only fare. So, tired as I was, I scrounged these together with my butterscotch chips I brought with me from Rochester. (Yes, I brought them across country from Rochester.) I had low expectations, but these were surprisingly delicious and the butterscotch flavor came across with much greater clarity and satisfaction than when embedded in the pumpkin. The scones were crisp on the outside and deliciously soft in the inside. I used some vanilla Greek yogurt instead of whipping cream and that perhaps made the scones a bit sweeter than they ought to have been so in the future I will use a plain, unsweetened liquid (see note below).

From Epicurious:

http://www.epicurious.com/recipes/food/views/Butterscotch-Drop-Scones-230911

Note: The Epicurious reviewers all reduced the salt, so I have written the recipe here with reduced salt.

Note October 2013: The original recipe calls for heavy whipping cream. I initially made it with vanilla yogurt, which didn't work for me. I made them again in October 2013 with buttermilk, and this produced the best product with a flaky texture and a satisfying taste that is likely less fatty than the heavy whipping cream. I've updated the recipe below to reflect this so when I make it again in the future I will know to use buttermilk.

Ingredients:

2 C. all-purpose flour

1/3 C. packed golden brown sugar

1 T. baking powder

1/2 tsp. salt

1/2 C. chilled unsalted butter, diced

1 C. butterscotch chips

1/2 C. chilled heavy whipping cream buttermilk

1 large egg

Directions:

1. Preheat oven to 400°F.

2. Sift all purpose flour, sugar, baking powder, and salt into medium bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in chips. '

3. Whisk buttermilk and egg in small bowl to blend. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry.

4. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart. Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.

Yield: 7-8 scones

Baked Pumpkin and Sour Cream Puddings

I made these the last weekend I was in Rochester with pumpkin leftover from my pumpkin butterscotch scones. I didn't have any sour cream, so instead I used my egg whites left over from the chocolate cream pie I made for Valentine's and used the meringue from my lemon meringue pie recipe to top off the ramekins. So delicious! Why do we never have pumpkin meringue pie? Seriously! Maybe next time I make a lemon pie, I will try topping it with the sour cream.

From Smitten Kitchen:

http://smittenkitchen.com/2011/11/baked-pumpkin-and-sour-cream-puddings/

Ingredients:

For the pudding:

1 3/4 C. pumpkin puree

1/2 C. granulated sugar

1 tsp. ground cinnamon

1/2 tsp. table salt

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1 C. whole milk

1/2 C. heavy cream

2 large eggs, lightly beaten

For the topping:

1 C. sour cream

1 T. granulated sugar

1/4 tsp. vanilla extract

Directions:

1. Preheat oven to 350°F. The quickest method: In a medium bowl, whisk together all of the pudding ingredients.

2. For creamier, silkier pudding: Combine pumpkin, sugar, salt and spices in a food processor and blend for 30 seconds. Transfer to a saucepan and heat over medium-high. Once glurping and simmering in the pot, cook for another 5 minutes, stirring frequently. The mixture will thicken and get a bit darker. Reduce heat slightly and whisk in milk and cream. Off the heat, slowly whisk in eggs. (This is the method that I used)

3. Both methods: Divide between 7 to 8 (I used 7) ovenproof 6-ounce pudding cups or ramekins on a baking sheet. Bake for 35 to 40 minutes, until puddings barely jiggle when shimmied and/or a knife tip inserted into the center of puddings comes out clean. Try not to overbake.

4. While they bake, combine topping ingredients in a small bowl. When the puddings are cooked through, transfer to a cooling rack on the counter and leave oven on. Spoon 2 tablespoons of sour cream mixture onto first pudding and use a small offset spatula, butter knife or spoon to quickly (it will get melty fast) spread it over the top of the first pudding. Repeat with remaining puddings.

5. Return puddings to oven for 5 more minutes, then cool completely at room temperature, about 1 to 2 hours. Chill until ready to serve. Serve with gingersnaps.

Yield: 7-8 6 oz. puddings.

Curried Lentils With Sweet Potatoes And Swiss Chard

So the Robber makes these amazing lentils and I asked him where he got the recipe from and he sent me this link which I kept to try out... but truthfully the Robber's lentils aren't really much like these at all, and are actually better. Which is not to say these are not good. They are really good, and I was surprised how much I liked the Swiss chard. Who knew Swiss chard? Anyway. If you have a good peeler and can get around the annoyance of chopping sweet potatoes, and if you like pea soup, these are for you. Perfect for a cold Rochester day when I want something warm and healthy and feel good. Would be good with some pita.

Note: I didn't have garam masala and I think it would have made a difference in bringing this from good to great. Also, self, try using chicken broth next time instead of vegetable stock.

Adapted from the NYTimes by Smitten Kitchen: http://smittenkitchen.com/2007/11/curried-lentils-and-sweet-potatoes/

(Note again to self: the above link has a link to this blondie recipe you want to try...)

Ingredients:

2 T. extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 tsp. garam masala
1 1/2 tsp. curry powder
1 jalapeño pepper, seeded if desired, then minced (I omitted this)
4 to 5 C. vegetable broth as needed
2 lbs. orange-fleshed sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
1 1/2 C. dried lentils
1 bay leaf
1 lbs. Swiss chard, center ribs removed, leaves thinly sliced (I used 2)
1 tsp. kosher salt, more to taste
1/2 tsp. ground black pepper
1/3 C. chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/3 C. finely chopped tamari almonds, for garnish (optional)
1/4 C. chopped scallions, for garnish

Directions:

1. In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.

2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.

3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.

Yield: 8 to 10 side-dish servings; 6 main-course servings.

Moroccan Style Tomato Soup With Chickpeas

Here's another recipe that I've had in my to-make pile but haven't done because the Robber doesn't like soup. Which is really a shame because now that I have made this recipe I think he would really like it over some rice. I like it just plain without rice. In fact, I think I really like. The spices are just spicy enough for me, it just hits the spot in cold gray New York, and it is super easy to make. This one might be something I return to again and again.... pending the Robber's approval.

From Mark Bittman: http://www.nytimes.com/interactive/2011/08/07/magazine/mag-07eat-recipes.html?ref=magazine#Moroccan_Style_Tomato_Soup_With_Chickpeas

(He has another recipe very close to this one, only with bread instead of chickpeas: http://www.nytimes.com/interactive/2011/08/07/magazine/mag-07eat-recipes.html?ref=magazine#Garlicky_Pappa_al_Pomodoro)

Ingredients:

1 onion, chopped
1 T. minced garlic
1 T. ginger
2 T. olive oil
2 tsp. cumin
2 tsp. coriander
2 tsp. cinnamon
2 pounds tomatoes, chopped
2 C. vegetable or chicken stock
1 1/2 cups cooked chickpeas (I just used a 15 0z. can)
Parsley or cilantro for garnish

Directions:

1. Cook onion and garlic and ginger in olive oil for 5 minutes.

2. Add 2 teaspoons each cumin, coriander and cinnamon; cook for 1 minute.

3. Add tomatoes, stock and cooked chickpeas.

4. Simmer until saucy. Garnish with parsley or cilantro.

Molten Chocolate Babycakes

I made this last week to eat with my old roommates and a medical school friend who is also married long distance while we watched Moneyball. Because who doesn't need some truly serious chocolate and a little gratuitous Brad Pitt? (Sorry Robber.)

I have a prior recipe for lava cakes on this blog and I think I do like this one better, though I wonder if it is an issue of using ramekins this time instead of a muffin tin. I had some ramekins on this go around and the batter fit nicely into six, but I think I cooked them too long because I got distracted talking, and they weren't burnt or anything but didn't flow. The way they are supposed to when you cut inside. It was more of a slight ooze. Better luck next time. Still delicious. :)

Also, I tried to make the mint chocolate fudge sauce blogged last Valentine's Day, and I've decided it is a bust. It just is too thick and not saucy enough. Maybe I'm cooking it too long too? Sorry sauce. It was fun to know ye, but I think there's a better fit out there.

From the NYTimes: http://www.nytimes.com/2005/12/14/dining/141nrex.html

Ingredients:

4 T. soft unsalted butter, more for greasing dishes
12 oz. bittersweet or semisweet chocolate (preferably with 70 percent cocoa solids)
4 large eggs
Salt
3/4 C. superfine sugar
1 tsp. vanilla extract
1/3 C. flour

Directions:

1. Place a baking sheet on center rack in oven and heat oven to 400 degrees. Butter insides of six 6-ounce heatproof glass or ceramic baking dishes. (If using soufflé dishes, line bottoms with parchment paper; dishes with flared sides will not need lining.)

2. In a small saucepan over low heat or in a microwave oven, melt chocolate; set aside to cool slightly.

3. In a medium bowl, beat eggs together with a pinch of salt until frothy; set aside.

4. Using an electric mixer, cream together 4 tablespoons butter and the sugar. Gradually add egg mixture, then vanilla. Add flour and mix well. Add chocolate and blend until smooth.

5. Divide batter among six baking dishes and arrange them on baking sheet hot from the oven. Bake until firm and dry on surface, 10 to 12 minutes. Remove dishes from oven and immediately invert cakes onto small plates or shallow bowls. Serve hot.

Yield: Six servings.