Spring Panzanella

Because the Robbino loves bread salad and because it is the tail end of spring and because when I make bread salads these days I used the sourdough hoagie rolls from Safeway and if there are leftovers it makes the Robber so happy.

I liked this but next time I make it I will use a balsamic dressing instead of the red onion dressing, because the Robbino hates red onions and because I like to make him happy. Fortunately I was saavy enough to only put the dressing over half of the salad anyway.

Who knew white beans were so delicious?

From Smitten Kitchen:

http://smittenkitchen.com/2008/04/spring-panzanella/

Ingredients:

For the croutons:

1/4 C. olive oil

2 cloves garlic, finely chopped

6 C. day-old bread, crust removed, cubed

6 T. finely grated Parmesan, plus more for garnish

Salt and freshly ground black pepper

For the vinaigrette:

Half a red onion, finely diced

2 to 2 1/2 T. white wine vinegar

Juice of half a lemon

1/4 C. olive oil

1/2 tsp. Dijon mustard

For the salad:

4 large leeks

2 tsp. salt

1 lb. asparagus

1 19-oz can of white beans, rinsed and drained or 1 1/2 C. cooked white beans

Directions:

1. Preheat oven to 400°F.

2. Mix the bread cubes with the garlic, olive oil, parmesan, salt and pepper in a large bowl. Toss to coat well. Transfer bread to a baking sheet and sprinkle with salt and pepper. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool.

3. Mix the red onion with the vinegar and lemon juice in a small bowl and set aside for a few minutes before whisking in the remaining vinaigrette ingredients: olive oil and dijon. Set aside.

4. Cut off dark green tops of leeks and trim root ends. Halve each leek lengthwise to within 2 inches of root end. Rinse well under cold running water to wash away sand. Cover leeks with cold water in a 12-inch heavy skillet. Add salt and simmer leeks, uncovered, until tender, 15 to 20 minutes.

Without draining the cooking water (you will reuse it for the asparagus), transfer leeks to a bowl of ice and cold water to stop cooking, then pat the leeks dry with paper towels.

5. Break off tough ends of asparagus and cook it in the boiling water until crisp-tender, no more than three minutes if they’re pencil-thin, more if your asparagus is thicker. Transfer it to another bowl of ice water, drain and pat it dry.

6. Cut the leeks and the asparagus each into one-inch segments–the leeks will be especially slippery and prone to separating; hold firm and use a sharp knife! Place pieces in a large bowl and mix in beans and cooled parmesan croutons. Pour vinaigrette over and toss well. Season with salt and pepper. 

Hello Dolly Bars

My sister TMP made these for our little graduation shindig at home last Saturday. My in-laws loved these and as my husband is, you know, an in-law he loved them too and insisted that we get the recipe. So here it is, dear Robber, for you.

From somewhere, didn't ask TMP where she got them.

Ingredients:

1 1/2 C. (1 stick) salted butter, melted

1/2 C. graham cracker crumbs (ca. 1 1/2 packages)

1 tsp. cinnamon

2 C. chocolate chips (replace 1 c. with butterscotch or other chips, if desired)

1 1/2 C. chopped pecans, lightly toasted

1 1/2 C. sweetened shredded coconut

1 14-oz. can sweetened condensed milk

Directions:

1. Mix the graham cracker crumbs and cinnamon with the butter and press into the bottom of the pan. 

2. Layer the chips, nuts, and coconut on top of the crust. Pour the sweetened condensed milk evenly over the lot. 

3. Bake at 350 for approx. 30 minutes, until nicely browned and a bit bubbly. Cool completely before cutting.

Yield: This quantity will make an 8"x8" pan of thick bars or a 9"x13" pan of thinner bars.

Peanut Butter Cream Pie

This recipe came to me from our friend KK who posted it on my Facebook wall. The story behind the recipe is actually quite sad... this is the favorite pie of a food blogger's young husband who passed unexpectedly about a year ago. As a tribute to her husband the blogger asked others to make this pie for him on a certain day. I missed the day, but pulled out the recipe to use some cream cheese we had that needed using before our big trip to Thailand. Peanut butter pie is not the Robber's favorite, but I personally always enjoy it and was excited for this one. The chocolate/peanuts part at the bottom of the pie is wonderful and the flavor of the filling was perfect, in my opinion-- very peanut buttery and not too sweet.

Notes: The crust definitely needs a different cookie/butter ratio, or some melted chocolate in it to act as a binder. Much too crumbly. Also I omitted the cup of powdered sugar simply because I didn't have any and I was glad as the pie was plenty sweet without it. I whipped some additional cream to go on top, but it doesn't really need it as it would just dilute the wonderful peanut butter flavor of the filling. I didn't have a 9" springform pan and most of my problems with the pie came from this fact. It's amazing how much of cooking is just having the right equipment.

From In Jennie's Kitchen:

http://www.injennieskitchen.com/2011/08/for-mikey.html

Ingredients:

8 oz. chocolate cookies

4 T. butter, melted

4 oz. chocolate or semi-sweet chocolate chips

1/4 C. chopped peanuts

8 oz. cream cheese

1 C. creamy-style peanut butter

1 C. confectioner's sugar (can be omitted)

1 – 14 oz. can sweetened condensed milk

1 tsp. vanilla extract

1 tsp. freshly squeezed lemon juice

1 C. heavy cream

Directions:

1. Add the cookies to the bowl of a food processor and pulse into fine crumbs.  Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.  Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan. 

2. Melt the chocolate in a double boiler or in the microwave.  Pour over bottom of cookie crust and spread to the edges using an off-set spatula.  Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

3. Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.  Transfer to a small bowl and store in refrigerator until ready to use.  

4. Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner's sugar.  Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

5. Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Pour the filling into the prepared springform pan.  Drizzle additional melted chocolate on top (optional) and refrigerate for three hours or overnight before serving.

White Bean and Carmelized Onion Calzone

I am trying, trying as I've said before to want to save healthier recipes in my "to make" list. I know the Robber likes calzones, so I thought why not try this? I asked him about it and he said, "Gross, a calzone is supposed to be a pizza!" But I made it for him anyway. What a good wife I am. And in the end, it wasn't so bad, was it Robber friend? He said, "This tastes kind of ... Indian... like a milder version of a samosa. Next time let's put curry powder and peas in it!" 

On the whole I found this rather underwhelming. The individual components-- the onions, the smashed white beans (so good by themselves!) were good-- but on the whole it didn't manage to impress. I would make it again because it's relatively easy and is a "complete" meal that doesn't involve rice. But maybe I would take the Robber's suggestions and jazz it a little.

Notes: I did "jazz" this by adding a layer of ricotta cheese that needed to be used in between the veggies and the white beans. I also didn't have a fronded fennel, so I just used the fennel seed which was enough in my opinion. I also added a little chopped up chicken to half of this on top of the beans and instead of using salt used a rosemary-garlic-seasalt blend someone gave us for Christmas and omitted the black pepper. I also used store bought pizza dough which usually I don't do, but I didn't have time and lo and behold, it was just fine.

Also, next time I will make two separate calzones instead of one big one because transferring the huge calzone to my baking sheet was a little difficult resulting in some minor damage to the otherwise beautiful calzone.

From the NYTimes:

http://www.nytimes.com/2012/04/18/dining/white-bean-and-caramelized-onion-calzone-recipe.html?ref=dining

Ingredients:

1 large fennel bulb with fronds

3 T. extra virgin olive oil

1 large white onion, halved root to stem and thinly sliced

1 1/2 tsp. fennel seed

1/4 tsp. kosher salt

1/8 tsp. black pepper

1 3/4 C. cooked white beans, from a can or homemade

2 T. olive oil

1/2 tsp. finely grated lemon zest

1/2 teaspoon kosher salt

1/8 teaspoon pepper

All-purpose flour, as needed

1 8-oz. ball pizza dough, homemade or purchased

1/2 tsp. flaky sea salt

Lemon wedges, for serving

Directions:

1. Remove the stems from the fennel bulb. Chop 2 tablespoons of fronds and save the remaining fronds for another use. Halve the bulb lengthwise, remove the core, and thinly slice each half.

2. Heat a large skillet over medium-high heat. Add 3 tablespoons oil, fennel bulb, onion and fennel seed. Cook, stirring occasionally, until vegetables are very tender and caramelized, about 25 minutes. 

Season with 1/4 teaspoon kosher salt and 1/8 teaspoon pepper.

3. In a small bowl, mash the beans with 2 tablespoons oil, lemon zest, 1/2 teaspoon salt and 1/8 teaspoon pepper until they form a chunky purée.

4. Heat the oven to 500 degrees. Lightly oil a baking sheet.

5. Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spread the bean mixture on half of the dough, leaving a half-inch border. Top with the fennel-onion mixture and sprinkle with fennel fronds. Brush the edges of the dough with water, and fold dough in half, over filling; pinch the edges of the dough together to seal.

6. Transfer calzone to baking sheet. Brush the top with olive oil, and sprinkle with flaky salt. Bake until crust is golden brown and firm, 15 to 20 minutes. Let cool 5 minutes before serving with lemon wedges.

Yield: The NYTimes says 2 servings, but it really more like 4.      

Gingerbread Raisin Scones

My last scone recipe! For...... now!

I have made some edits from the reviewers on Epicurious, so the recipe reflects what I did and is just a little bit different from the one at the link below. Also, the Epicurious people all hate raisins and lurve candied ginger, so that is an option for the future. They also suggest using 1/2 whole wheat flour, but as I was out I wasn't able to try this.

I ended up freezing these scones for at least a month before I ate them and they got rather flat from being squished in the freezer and then I cooked the first one too long and burned the edges a bit. So it's hard to tell how much I would love these fresh. The flavor was quite good-- just like a big gingerbread cookie-- and I actually liked the raisins, even if the texture suffered from the flattening above. I think these deserve another chance-- perhaps I'll make them again closer to Christmas.

From Epicurious:

http://www.epicurious.com/recipes/food/views/Gingerbread-Raisin-Scones-1109

Ingredients:

2 C. all-purpose flour

1/3 C. packed dark brown sugar

1 T. baking powder

2 tsp. ground cinnamon

1 1/2 tsp. ground ginger

1/4 tsp. ground cloves

6 T. chilled unsalted butter, cut into pieces

1/3 C. milk

1 large egg

3 heaping T. light unsulfured molasses

1 tsp. vanilla extract

2/3 - 1 C. raisins (I used baking raisins)

Directions:

1) Preheat oven to 375F. Lightly grease baking sheet or cover with parchment paper. Blend first six ingredients together. Add butter and cut in or use food processor until mixture resembles coarse meal. Add raisins and stir until raisins are lightly coated with flour.

2) Beat milk, egg, molasses, and vanilla in smaller bowl. Add wet ingredients into flour mixture, stirring just enough to thoroughly wet dry ingredients.

3) Gather dough into ball. On lightly floured surface, press dough into 1-inch-thick round. Cut round into 8 wedges. Bake for 20-25 minutes.

Note: The Epicurious reviewers all liked brushing the tops of these with milk and then sprinkling on cinnamon sugar or lots of white sugar, so I did that and then froze them so they probably weren't as pretty as they might have been unfrozen. Sprinkling with turbinado sugar might also be fun.

Whole Wheat Pasta with Cauliflower, Walnuts and Ricotta

I made this for the Robber today so that he will have food when I am gone in Utah this week. I'm trying to add more non-dessert recipes to my list of things to make, but I have a hard time getting excited about "pasta and..." However, this recipe caught my eye and it was surprisingly tasty given that most of the components are not of themselves particularly interesting. The Robber said, "I like this, it tastes kind of Asian." I didn't get the Asian vibe but maybe he means the garlic with the red pepper? It took my a little long to make this as I had to saute the cauliflower/onions in two batches because I have only a smaller skillet. We ate it with ricotta cheese and found that to be delicious although I'm sure the feta is good as well. I also threw in some carrots just because I had them which gave the dish more colorful. 

Note: You may ask, as did I, do I really need two heads of cauliflower? The answer is yes.

Originally from Chez Panisse Vegetables (Chez Panisse is a famous Bay Area restaurant) by way of Smitten Kitchen:

http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/

Ingredients:

2 heads cauliflower

1 medium onion

4 cloves garlic

1 lbs. whole-wheat pasta

Extra-virgin olive oil

Salt and pepper

1 pinch red pepper flakes

White wine vinegar

1/2 lemon

1/2 C. toasted chopped walnuts

4 oz. ricotta salata or feta cheese

Directions:

1) Put a large pot of water on to boil and while it is boiling do the following:

-- Cut the cauliflower into small flowerets. 

-- Peel the onion and slice it very thin. 

-- Peel and finely chop the garlic. 

2) Put the pasta on to cook. When it is done cooking, drain and run cool water over it to prevent it from clumping.

3) Saute the cauliflower in olive oil in a large saute pan. When the cauliflower begins to soften, season with salt and pepper and add the sliced onion and red pepper flakes. Saute over medium to high heat until the vegetables are brown and tender. The cauliflower should still be slightly crunchy and should not taste steamed. 

4. Add the garlic and remove from the heat, tossing and stirring so the garlic doesn’t burn; if it starts to brown, add a splash of water. 

5. Add a few drops each of vinegar and lemon juice and the toasted walnuts. Taste and correct the seasoning. 

6. Add the cooked pasta to the cauliflower, adding enough extra-virgin olive oil to coat the pasta thoroughly, toss together and serve, with the cheese crumbled over the dish.

Serves 6.