Lemony Turmeric Tea Cake

 From Nothing Fancy by Alison Roman

Ingredients

1 1/2 C all-purpose flour

2 tsp baking powder

1 tsp salt

3/4 tsp ground turmeric

1 C plus 2 Tbsp sugar (separated)

2 Tbsp finely grated lemon zest, plus 2 Tbsp fresh lemon juice

3/4 C sour cream or full-fat Greek yogurt, plus more for serving (optional)

2 large eggs

1/2 C (1 stick) unsalted butter, melted

1/2 lemon, thinly sliced, seed removed

Whipping cream for serving (optional)

Directions:

1. Preheat oven to 350F. Lightly grease 9 x 4 loaf pain and line with parchment. 

2. Combine flour, baking powder, salt and turmeric.

3. In large bowl combine 1 C sugar with lemon zest and rub together w/fingertips until combined. Whisk in sour cream, eggs and lemon juice.

4. Add wet mixture to flour mixture, stir just to blend. Fold in the melted butter. Scrape into prepared pan, smoothing the top. Scatter the top with the lemon slices and remaining 2 T of sugar.

5. Bake until the top of the cake is golden brown, the edges pull away from the sides of the pan, and a tested inserted in the center comes out clean, 50-60 min. Can put tin foil over top if lemons are burning. Cool before slicing.

Cake stores for 5 days wrapped tightly at room temp.

Lemon Yogurt Blueberry Cake

I made this recipe for some afternoon visiting teaching and everyone loved it. True to its advertisement, this cake has excellent moist texture and a wonderful lemony flavor. The blueberries were delicious also of course. And yet, except for the texture, I didn't find it particularly remarkable. Maybe I'm just feeling humdrum in general. Perhaps one of the variations suggested by Smitten Kitchen (see below link) would prove more noteworthy? Certainly good enough to make again, and perhaps a good base for poppyseed bread, if I ever decide to make that.

Adapted from Ina Garten by From Smitten Kitchen: 

http://smittenkitchen.com/2008/04/lemon-yogurt-anything-cake/

Ingredients:

1 1/2 C. + 1 T. all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)

2 tsp. baking powder

1/2 tsp. salt

1 C. plain whole-milk yogurt (I used sour cream)

1 C. plus 1 T. sugar

3 extra-large eggs (I used large eggs)

2 T. grated lemon zest (approximately 2 lemons)

1/2 tsp. pure vanilla extract

1/2 C. vegetable oil

1 1/2 C. blueberries, fresh or frozen, thawed and rinsed (miniature wild blueberries are great for this, and pose the least risk of sinking)

1/3 C. freshly squeezed lemon juice

Directions:

1. Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

2. Sift together 1 1/2 cups flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. 

3. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.

4. Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

5. When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Allow to cool.

Soft Yogurt Sandwich Rolls

When I told the Robber I was making a new roll recipe he said, aghast, "Why are you betraying your ancestors?" It is true that my family's regular roll recipe is so delicious that to turn from it to even one more recipe seems extreme, but I am the kind of cook that likes having two or three options for every one dish-- at least at this point in my life. And the description of these rolls seemed so enticing, and the way of making it relatively easy, that I was suckered in-- with good results. These rolls are delicious and soft and excellent for sopping up delicious beef stroganoff sauce at a picnic. They are denser than my regular rolls and chewier. I think I'll keep them in the mix because they are good and because they use alternate ingredients-- yogurt and honey instead of milk powder and eggs-- which may come in handy on a milk-powderless day.

From A Hint Of Honey:

http://www.ahintofhoney.com/2009/04/soft-yogurt-sandwich-rolls.html

Ingredients:

3 1/2-4 1/2 C. all-purpose flour (white or wheat, I used 4 C. total before kneading)

1 T. active dry yeast

3 T. honey

1 C. warm water

1 C. plain yogurt (nonfat is fine, so is Greek)

1 T. extra virgin olive oil

1 1/2 tsp. salt

Directions:

1. In a large mixing bowl, combine the honey and the warm water. Sprinkle the yeast on the top of the surface and let sit for 10 minutes, until slightly foamy. Stir in yogurt, oil, salt and alternately with the flour (I stirred in two cups of flour with the salt, then the yogurt and oil, then the remaining flour).

2. Turn out dough onto a lightly floured surface and knead, adding additional flour if necessary to prevent sticking, until dough is smooth and elastic, about 5-10 minutes. Place in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour or until doubled in size.

3. Turn risen dough out of bowl and onto a lightly floured surface. Gently deflate, pressing into a rectangle. Divide dough into a dozen even pieces. Shape each piece into a round roll. Place on a baking sheet lined with parchment paper or coated with cooking spray. Cover with a clean dish towel and let rise for 25 minutes.

4. Preheat oven to 350 F. Bake for 15-20 minutes, until rolls are golden on the top and the bottom. Cool on a wire rack. Store in an airtight container or in the freezer.

Yield: One dozen rolls.

Cinnamon Roll Scones

Just when I was going to close the door on new scone recipes, this one had to come along! Actually, it's not a new recipe at all, but rather an alteration of the lemon blueberry scone recipe I already have. The wheat flour makes the scone less sweet overall, but the texture is just as perfect here as with the lemon version. I didn't have cinnamon chips so I chopped up some white chocolate instead, which makes for a more subtle scone as I imagine the cinnamon chips would have been more overpowering. The toasted pecans in it were delicious, and as the Robber is currently on a huge toasted pecans kick (he always is, actually) he has been eating these non-stop.

I skipped the "finish" part because why would you put butter and sugar on top of a scone you are going to glaze? It seemed too much for me.

From Annie:

http://annies-eats.com/2012/02/13/cinnamon-roll-scones/

Ingredients:

For the dough:

8 T. (1 stick) unsalted butter, frozen whole

½ C. milk

½ C. low-fat greek yogurt

1 C. all-purpose flour, plus more for dusting the work surface

1 C. whole wheat flour

½ C. sugar, plus extra for sprinkling

2 tsp. baking powder

¼ tsp. baking soda

½ tsp. salt

For the filling:

Milk or cream, for brushing

3 T. sugar

¾ - 2 tsp. ground cinnamon (I used more because I lacked cinnamon chips)

2/3 C. chopped pecans, toasted

¼ -1/2 C. cinnamon chips (white chocolate, strawberries, whatever)

To finish:

2 T. melted butter

Coarse sugar, for sprinkling (optional)

For the glaze:

1 C. confectioners’ sugar

1 tsp. vanilla extract

2 T. milk

Directions:

1. Adjust an oven rack to middle position and preheat to 425˚ F. Line a baking sheet with a silicone baking mat or parchment paper. Grate the frozen butter on the holes of a large box grater.

2. Whisk together the milk and yogurt in a medium bowl; refrigerate until needed.

3. Combine the flours, ½ cup sugar, baking powder, baking soda, and salt in a medium mixing bowl. Whisk to combine. Add the grated butter to the flour mixture and toss with fingers until thoroughly coated

4. Add the milk mixture to the dry ingredients and fold with a spatula just until combined. Transfer the dough to a generously floured work surface. Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dry ingredients have been mostly incorporated.

5. Roll the dough into a 12-inch square. Fold the dough into thirds like a business letter (a dough scraper really helps with these steps). Fold the short ends of the dough into the center in thirds, to form an approximate 4-inch square. Transfer the dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.

6. Return the dough to the floured work surface and roll into an approximately 10-inch square. Lightly brush the surface of the dough with milk or cream. Whisk together the sugar and cinnamon in a small bowl, and sprinkle the mixture evenly over the dough. Layer with the toasted pecans and cinnamon chips.

7. Roll the dough up into a tight log. Lay the log seam side down on a cutting board. Use a sharp knife to slice into 8 round discs. Place the shaped scones on the prepared baking sheet (I patted my slices down flat a bit on the baking sheet). Lightly brush the top of each scone with melted butter and sprinkle with coarse sugar. (If freezing ahead of time, flash freeze on the baking sheet for 20 minutes, then wrap individually and store in a freezer bag until needed.)

8. Bake until the tops and bottoms are golden brown, 16-20 minutes (about 20-22 if baking from the freezer). Transfer to a wire rack and let cool at least 10 minutes.

9. In a small bowl, combine the confectioners’ sugar, vanilla, and milk. Whisk together until smooth, adding additional milk or sugar to reach your preferred consistency. Drizzle the glaze over the scones. Serve warm.

Birthday Carrot Cake Ala The Robber

The Robber made me this delicious carrot cake for my birthday with maple cream cheese frosting. He tried to find a recipe that was lighter so the whole affair wouldn't seem quite as heavy as carrot cake usually is. I'm not a carrot cake expert, so I'm not sure how it stacks up to other cakes but it was very, very good. I am certain the Robber loved it even more than I did. I think he is hoping I will make it for him for Easter. "Carrots are what the Easter bunny eats, right?" So this will be making a comeback in our house.

From the Food Network, adapted by the Robber:

http://www.foodnetwork.com/recipes/alton-brown/carrot-cake-recipe/index.html

Ingredients:

2 1/2 C. all-purpose flour

12 oz. grated carrots, medium grate, approx. 6 medium carrots

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. ground allspice

1/2 tsp. ground nutmeg

1/4 tsp. cloves

1 T. ground cinnamon

1/2 tsp. salt

1 1/3 C. granulated sugar

1/4 C. dark brown sugar

3 large eggs

6 oz. plain yogurt

6 oz. vegetable oil

Optional: 1/2 C. raisins (plumped by soaking for 1/2 hr in warm water)

Optional: 1 C. chopped, toasted pecans (can also add to surface of cake)

Directions:

1. Preheat oven to 350 degrees F. Butter and flour a 9-inch round and 3-inch deep cake pan (Or two 9" pans for two layers). Line the bottom with parchment paper. Set aside.

2. Combine flour, baking powder, baking soda, spices, and salt in a bowl and add in grated carrots. Toss until the carrots are well-coated with the flour.

3. In separate bowl, combine the sugar, brown sugar, eggs, and yogurt. Drizzle in the vegetable oil and combine. Pour this mixture into the carrot mixture and stir until just combined.

4. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

5. Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost after the cake has cooled completely.

Rosemary Chicken Salad

I made chicken salad on Saturday for M.'s baby shower and, loving this new blog, looked to it for some inspiration. What I ended up making was a hybrid between my standard chicken salad and this one-- basically I just made my old salad but used some of her ideas (using one half Greek yogurt instead of straight mayonnaise, a hint of Dijon, rosemary) and was very pleased with the results. I use toasted slivered almonds, cucumber, and celery in my salad and also threw in some green onions this time, for effect. Anyway, everyone liked the salad, so I'll blog this recipe here as a remind to myself that next time I made chicken salad I might make my hybrid again.

From a Hint of Honey:
http://www.ahintofhoney.com/2009/01/rosemary-chicken-salad-sandiwches.html

Ingredients:

1 lb. chicken breast, cooked and diced
1/3 C. green onions, thinly sliced
1/4 C. smoked almonds, chopped (I use toasted slivered almonds)
1 tsp. fresh rosemary, chopped
3 T. nonfat Greek yogurt
3 T. mayonnaise
1 tsp. Dijon mustard
salt and freshly ground black pepper, to taste

Whole wheat bread or pita, for serving (I still think eating chicken salad with a cheddar dill scone is amazing.)

Directions:

1. Toss to combine chicken, onions, almonds, and rosemary in a medium bowl. Add yogurt, mayonnaise, and Dijon, stirring to coat. Season to taste with salt and pepper. Refrigerate until ready to serve.

Yield: Serves 4

Creamy Mac and Cheese

It sounds like a good idea, right? And multiple bloggers had gone on and on about how easy and perfect this recipe was. And I had been wanting to learn to make a mac and cheese I really like, since I feel like I don't have a mac and cheese recipe in my arsenal. And I was supposed to make dinner for my friend J., and it looked like a good let-me-bring-you-dinner food...

This all to say that I will never be making this again for ME. Maybe for my family, or the Robber, but not for me. It was just too much. Too creamy. Too cheesy. Too garlicky. And what finally nailed this as never ever again was having to wash the pot and watching the cheese stick all over the sink and clog my drain and imagine what it must be doing right now to my poor little stomach, intestines, and arteries.

Mac and cheese, we might not be friends for a while. Nonetheless, the Robber liked this. He thought it tasted like cheesy breadsticks. And the recipe is versatile-- you can mix and match a bunch of ingredients. So I imagine it has its uses, but for me, in this time of life, it is not a winner.

What DID redeem it for me was adding finely diced walnuts to mine, which gave it an unusual twist, some nutty flavor, and a little crunch.

From Annie's Eats, by way of the Curvy Carrot, originally from some cookbook by Marlena Spider called Macaroni and Cheese:

http://annies-eats.net/2011/10/27/creamy-stovetop-mac-and-cheese/

Ingredients:

12 oz. dried pasta (any old shape, we used elbow macaroni)

2 cloves garlic, minced

1/4 shallot, finely minced (can also use yellow or green onion)

8 oz. cheese, shredded (suggested cheeses from various bloggers include Gouda, Gruyere, Emmenthal, Appenzeller... we just used Muenster and some sharp cheddar)

2 oz. fresh grated Parmesan

1/4 C. milk, half and half, or heavy cream

4 oz. Greek yogurt (sour cream, creme fraiche, regular plain yogurt can work too)

3 T. unsalted butter (can omit this, I think)

Salt and pepper, to taste

Optional: pinch of nutmeg, I recommend diced walnuts

Directions:

1. Cook the pasta as directed until it is al dente and drain, reserving 1 C. of the cooking liquid.

2. Return the pasta to the saucepan immediately. Add the garlic, onion, and cheese to the top and mix lightly to coat.

3. Add the yogurt, butter, and spices (salt, pepper, etc.), stirring well.

4. Add 1/4 C. of the hot cooking liquid to the mixture and stir the cheese until it is thoroughly melted, adding more hot water if needed.

5. Stir until smooth and creamy. Serve immediately.

Chicken Tikka Masala ala the Robber

The Robber made this awesome chicken tikka masala, and just the chicken alone would make a pretty awesome meal, quoth the Robber. "What I would almost want to do," says he, "the grilled chicken is always super tasty coming right off the grill and I think the chicken tikka masala is going to be better on day 2, so we should make extra chicken and eat it fresh with rice and veggies and use the leftover chicken in the masala sauce." Good logic Robber!

For the marinade:

Ingredients:

3 lbs. chicken, boneless skinless breast and thigh meat

2 C. plain yogurt

2 tsp. grated fresh ginger

2 tsp. ground cumin

1/2 tsp. ground cardamom

1/2 tsp. cayenne pepper

1/2 tsp. black pepper

Directions:

1) Pound the chicken to flatten it and prepare it for the marinade. Mix together the yogurt and spices. Pour the marinade over the washed chicken and refrigerate overnight.

Next day:

2) Take the chicken out and scrape off the yogurt. Heavily salt the outside of the chicken according to your salting preferences.

3) You can broil or grill the chicken.

-- To broil: Cover the inside and edges of a baking dish with tin foil. Broil for 15-20 minutes, flipping halfway through.

-- To grill: Heat the grill on high, once the grill is maximum temperature (20 min or so) put the chicken on, let it cook for two minutes and flip it, then allow it to cook two minutes more. May need to cook additional minutes if not done.

4) When chicken is cool, chop into desired size of pieces for dish.

For the sauce:

Ingredients:

1 C. heavy cream

2 15 oz. cans diced tomatoes

1 onion, chopped

1 T. minced garlic

2 tsp. ground cumin

1-2 tsp. paprika

1-2 tsp. chili powder

2-4 tsp. garam masala

1-2 T. white sugar

Optional: additional cayenne pepper

Optional: 1/4 C. ground almonds

Directions:

1) Saute onion and garlic in a small amount of olive oil until onion becomes translucent. Add spices. Stir fry 1-2 min more.

2) Add in tomatoes (including juice) and sugar. Simmer for 10-20 minutes until the sauce is slightly thickened. Add in cream. Simmer for another 10 minutes.

3) Add chicken. Simmer for another 10 minutes until ready to serve.

Serve over basmati or brown rice.

Oven-Baked Naan

After eating at Pakwan on Saturday night the Robber decided it would basically make his life more than complete if he could both live with me AND make naan at home. So I googled around a bit and found this recipe for homemade naan that looked doable. Last night the Robber and I made a double batch and give it a rousing two thumbs up. It was pretty much one of the happiest days of the Robber's life. The dough is really -- like pizza dough and you make it pretty much the same way. The Robber and I both agreed that while it was delicious it tasted very American. Maybe it's the flour we use? Next time we make it we are going to try and put some fresh rosemary in the dough and see how it turns out.

From: http://foodformyfamily.com/recipes/how-to-make-naan-in-the-oven

Ingredients: (makes 4-5 naan)

3/4 C. warm water (110° F)

1 tsp. active dry yeast

2 C. all-purpose flour

1 tsp. sugar

1 tsp. sea salt (I used kosher salt)

1/4 tsp. baking powder

2 T. canola or olive oil

2 1/2 T. plain Greek-style yogurt

Extra flour for rolling

2 T. clarified butter

Directions:

1. In a large bowl, dissolve sugar into the water. Sprinkle yeast over the top. Allow to sit for 10 minutes until frothy.

2. When frothy, add in salt, baking powder, and flour 1/2 - 1 C at a time alternating with adding oil and yogurt. (Making a double recipe, I added 1 cup flour with salt and baking powder, then the 2nd cup of flour, then the oil, then the 3rd cup of flour, then the yogurt, then the 4th cup of flour).

3. Turn out of bowl on to a floured surface. Knead until the dough is smooth. Place the dough back in the bowl with a little oil, cover and let rise in a warm place for 3 to 4 hours (if it is really warm it won't take this long.)

4. Once the dough has risen, preheat oven to 500° F with a baking stone in the oven.

5. Flip onto a lightly floured surface and knead for a few minutes until easy to handle. Break into 4-5 equal-sized balls. Dip each ball into a small amount of flour. Roll into an oval shape approximately 1/4″ thick.

6. Once the oven and stone are preheated, dip hands in water and wet each piece of dough slightly before placing it on the stone. (I brushed one side lightly with oil, as otherwise the naan stuck to the stone.)

7. Bake at 500° F for 4-5 minutes until top is golden brown and bubbly. Remove from the stone and brush with clarified butter. Serve.

Notes: The thinner you roll it, the crispier the naan will be. Maybe also adding the water makes it more crispy, as the naan I made brushed just once with oil were softer which made the Robber happy.

Apricot and Yogurt Parfaits

I've been dying to make something with apricots and I've been eating a ton of Greek yogurt lately so I thought why not? But perhaps this wasn't the way to go. I burned the puree a little and it wasn't sweet enough for me. I think I'll add some more sugar and some cinnamon to my puree before I eat another round. Or maybe in the future I'll get gutsy enough to make it again. If I do, I will simmer the apricots on a lower heat and stir them more often. :) And eat them with someone else, instead of alone on a Saturday night.

(Post edit: So I took about 3/4 of a cup or so and heated it up and threw in at least 1/4 tsp of cinnamon and 1 T. sugar and lo and behold, somehow the same combination but with warm puree and cold yogurt and the cinnamon made what was blah blah blah before to something lovely and comforting, so I am repentant but definitely in favor of more sugar and the cinnamon despite the added calories. Yes.)

From Recipes For Health:

http://www.nytimes.com/2010/06/24/health/nutrition/24recipehealth.html?ref=nutrition

Instructions for the puree:

2 1/2 pounds fresh, ripe apricots

3 T. sugar, preferably organic, or mild honey like clover

1. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, drop in the apricots and boil for 20 seconds. Transfer to the ice water with a slotted spoon or a spider, and allow to cool for a few minutes. Drain, slip off the skins, cut in half and remove the stones.

2. Place the apricots and sugar or honey in a large, heavy saucepan, and bring to a simmer over medium heat. Simmer 10 to 15 minutes, stirring often, until the apricots have broken down into a thick purée. Remove from the heat, and allow to cool in the pan. When cool, use a rubber spatula to scrape the purée into a jar or a container. Cover and refrigerate.

Yield: 2 cups.

Advance preparation: This will keep for two weeks in the refrigerator.

Nutritional information per 1/4 cup: 82 calories; 1 gram fat; 0 grams saturated fat; 0 milligrams cholesterol; 19 grams carbohydrates; 3 grams dietary fiber; 1 milligram sodium; 2 grams protein

And for the parfait. . .

Ingredients:

1 cup apricot puree

1/8 to 1/4 teaspoon almond extract (optional)

2 cups low-fat (2%) thickened yogurt or Greek-style yogurt

1 tablespoon finely chopped almonds, toasted or raw

Directions:

1. Make the apricot purée as directed. If desired, add to it 1/8 to 1/4 teaspoon almond extract.

2. Spoon 1/4 cup thickened yogurt into the bottom of each of four tumblers or parfait glasses. Top with 2 tablespoons of the apricot purée. Make another 1/4 cup layer of yogurt on top of the apricot purée, and finish with another 2-tablespoon layer of apricot purée. Cover tightly and chill for at least one hour. Just before serving, sprinkle finely chopped almonds over the top.

Yield: Serves four.

Advance preparation: The assembled parfaits will hold in the refrigerator for a day. Sprinkle on the almonds just before serving.

Nutritional information per serving: 165 calories; 3 grams fat; 2 grams saturated fat; 8 milligrams cholesterol; 24 grams carbohydrates; 3 grams dietary fiber; 39 milligrams sodium; 12 grams protein

Raspberry Chocolate Scones

These I also made fresh this morning and even baked one of them without any freezer time at all. The good news is that I think freezing the scones (at least overnight) works just fine, no worries. This scone was also among my favorites-- I think the fresh juicy raspberries just do it for me, and since the chocolate adds a contrasting flavor, I am happy. I would have to make it again and sample it all by itself though to offer suggestions on how to improve. Definitely a scone that tastes like a treat! I omitted the egg wash and just brushed the top of the scone with a little half-and-half and sprinkled on some turbinado sugar, which was just fine.

From the Joy of Eating by way of Annie's Eats:

http://annies-eats.net/2007/07/10/raspberry-chocolate-scones/

Ingredients:

2 cups all-purpose flour

1/3 cup sugar

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

6 tbsp. unsalted butter, cold and cut into pieces

~1/2 cup dark chocolate chunks or chips

¾ cup fresh or frozen raspberries

½ cup plain or vanilla yogurt

1 ½ tsp. vanilla extract

1 large egg, lightly beaten

For egg wash:

1 large egg, lightly beaten

1 tbsp. milk or cream

Directions:

1. Preheat oven to 375° F and place rack in middle of oven. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chocolate chunks (chips) and raspberries. In a small measuring cup, whisk together the yogurt, vanilla extract, and egg. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix.

3. Transfer to a lightly floured surface and knead the dough gently four or five times and then pat, or roll, the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut the dough into eight triangles. Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture. (Again, I just pressed it into a floured a pie plate and cut that into 8 pieces, I think this is the easiest way!)

4. Bake for about 18 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.

Light, Fluffy, and Rich Pancakes

From the Minimalist again, albeit with a little bit of disappointment. I made these for the Robber when he came at Valentine's Day, but I could have just stuck with the tried and true coffee cake which the Robber loves because we both found these, while light and fluffy, somewhat lacking in flavor. How to fix it? I did not have a lemon, so while I added lemon juice they were lacking the zest which might have helped. Perhaps adding some more salt would do the trick? I told the Robber that perhaps I would make these again if I had female company, but there are better pancake options yet for that-- like the ricotta cheese apple pancakes from the Moosewood or even the oatmeal pancakes also from the Minimalist. I wonder if you could use the whipped egg white texture in another recipe to get the same light effect without the combined heaviness given these pancakes by the ricotta cheese. Hmmmm. I ate the leftover this morning with strawberry jam and wasn't impressed with the age either. I will stick to KT's whole wheat flapjacks for Bob I think, but if I am ever bored and in need of a pancake mix-up, I suppose this isn't a bad idea to have around and to tinker with in the future.

Ingredients:

1 cup ricotta or cottage cheese
1 cup sour cream or plain yogurt
3 eggs, separated
½ teaspoon baking soda
1 cup all-purpose flour
Dash salt
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons grated lemon zest
Butter or grapeseed or other neutral oil as needed

Directions:

1. Beat together the ricotta or cottage cheese, sour cream or yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry.

2. Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter.

3. Add about 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side. Serve immediately.

http://www.nytimes.com/2006/12/20/dining/204mrex.html

Nutty Salad

From The Best Ever Indian Cookbook by Baljekar et. al.

I started making this salad and looked into the bowl dejectedly. "This will never make enough!" I thought to myself. "I think I will double it." "Heck," I thought, "I will triple it!"

A few minutes later when I had a huge entire pot full of salad, I realized that after marrying the Robber my life will never be the same. I have already forgotten how to cook for myself.

It is now one week later and I still have a half-pot of salad left.

Ingredients for the salad:

5 ounce can red kidney beans, drained
1 medium onion, cut into 12 rings
1 medium zucchini, sliced
1 medium yellow squash, sliced
2/3 C pasta shells, cooked
1/2 C cashew nuts
1/4 C peanuts
fresh cilantro and lime wedges, to garnish

Ingredients for the dressing:

4 ounces low-fat ricotta cheese
2 T. plain low-fat yogurt
1 fresh green chile, chopped
1 T. chopped fresh cilantro
salt and pepper
1/2 tsp. crushed dried red chiles
1 T. lemon juice

Directions:

1. Drain the kidney beans. Arrange them with the onion rings, kidney beans, zucchini slices, and pasta in a salad dish and sprinkle the cashew nuts and peanuts over the top.

2. In a separate bowl, mix together the ricotta cheese, yogurt, green chile, fresh cilantro, and salt. Beat well using a for until all the ingredients are thoroughly combined. You may find it easier to add the cilantro leaves a few at a time and mix in to let their flavor permeate the mixture and ensure the resulting dressing is smooth in texture.

3. Sprinkle the crushed peppercorns, red chiles, and lemon juice over the dressing. Garnish the salad with fresh cilantro and lime wedges and serve with the dressing.

Serves 4.

Nutritional notes from the book, per portion:

Energy 199 cal
Fat 11.6 g
Saturated Fat 2.63 g
Carbohydrates 15.2 g
Fiber 2.9 g

Moosewood Noodle Kugel

Oh Moosewood. How I have missed you long these summer nights, when feasting from the freshness of the earth I have not had your recipes to guide my hand!

I'm back in Rochester and that means back to the Moosewood and my Vegetable Tuesday adventures. I'm easing back in. This recipe is one I tried last year but never blogged. It is easy and produces a simple, rich dish you can serve as a dessert or an entree. Once you've had a noodle kugel it quickly becomes a comfort food, something you can eat on cold or sad nights and feel warmth inside of your stomach and a little boost to the soul. I'm always surprised to find out that few people seem to have experienced kugel before, but I am always happy to introduce them to such a fabulous new food.

Ingredients:

4 cups raw wide flat egg noodles, boiled in salted water, drained, and buttered

3 eggs
1 1/2 cups cottage cheese
3/4 cup sour cream (or yogurt)
8 oz. cream cheese
1/2 tsp. vanilla extract
2 tsp. cinnamon
1/4 cup honey
few dashes salt

2 medium cooking apples or 2 fresh, ripe peaches, sliced

1 cup bread crumbs
2 tsp. cinnamon
1/4 cup wheat germ
1/4 cup brown sugar

Directions:

1) Combine bread crumbs to brown sugar in a separate bowl and set aside as crumb mixture.

2) Combine eggs to salt in a blender and beat together until smooth.

3) Combine buttered noodles, egg mixture, and peaches together. Spread into a well-buttered casserole dish.

4) Top with the crumb mixture and dot with butter. Bake uncovered for 35 minutes at 375F.

5) Serve warm or chilled.


You can omit the sour cream and the butter on the noodles or on the top. The dish is plenty rich enough without it! You can also probably use neufchatel instead of cream cheese for a more low fat version. I like to use wheat noodles in this dish, I feel like it gives it a deeper, healthier flavor. You can also use different flavorings-- for this one I used almond extract and added some sliced almonds to the crumb mixture on the top.

Serves 6-8. Enjoy!

Eggplant Moussaka

This recipe from Sokolov drew me in and I knew I had to try it, even if it meant buying (and consuming) eggplant. The end result was not quite the wonder I had envisioned in my head, but it is surprisingly tasty, with a distinct flavor.

The dish is not pretty, but it is filling and reheats reasonably well.

Ingredients:

2 pounds eggplant, unpeeled but trimmed and cut in rounds about 1/2 inch thick
Salt
3 tablespoons oil
1 large onion, peeled and chopped
1 1/2 pounds ground lamb
1/2 cup tomato puree
2 tsp. ground cinnamon
2 tsp. sugar
Pepper
3 Tbsp. finely chopped flat-leaf parsley
2 cups plain whole milk yogurt
3 eggs, lightly beaten
3/4 cup grated cheese (Gruyere, Cheddar, or kefalotyri)
Grated nutmeg

Directions:

1) Put the eggplant slices in a large colander. Toss them in salt and let stand for at least a half hour.

2) Heat the oil in a large skillet. Brown the onion with the lamb. Stir in the tomato puree, cinnamon, sugar, and pepper to taste. Lower the heat and continue cooking until all the liquid evaporates. Stir in the parsley and let cool.

3) Rinse the eggplant slices until they are lightly browned.

4) Grill or boil the eggplant slices until they are lightly browned.

5) Preheat the oven to 375 degrees.

6) In a bowl, whisk together all the remaining ingredients and season with salt and pepper.

7) Lightly oil the inside of a 10 by 14-inch ovenproof dish. Cover the bottom with a layer of half the egglant slices. Then spread on it a layer of all the lamb mixture. Finally add the rest of the eggplant in an even layer. Pour the yogurt mixture over the top and bake in the oven for about 45 minutes, until golden brown on top.


I used ground pork sausage instead of lamb (none at the supermarket :( ) and cheddar cheese. I also used regular parsley, a too soupy yogurt, and brushed the eggplant slices with olive oil before broiling. This moussaka is rich, what with the pork, egg, cheese, and yogurt, so it could be easily served as a main course with salad on the side and be satisfying.

Verdict: Next Easter when lamb is more available this may be worth trying again.

Moosewood Samosas

Mollie says of these: "Samosas are flaky pastries filled with spicy potatoes and peas. In traditional Indian cuisine, they are deep-fried (and that is still an option.) But baking them works very well, and is easier and more healthful. All components can be made well ahead of time. Finished samosas can be stored for days in the refrigerator or freeze. Make the Dipping Sauce while the samosas bake. Serve samosas with any curry, or as a simple supper with Ginger Carrot Soup and Raita."

I served these with the Cauliflower curry and some asparagus. These definitely would have benefited from me having more experience, patience, and time. As it was, I was rushing to get them in the oven and onto the table. But they were well received and most everyone had a second samosa, despite their less than perfect appearance.

THE DOUGH:

2 1/2 cups flour
1/2 tsp. salt
1 cup buttermilk or yogurt
extra flour, as needed

1) Place the flour in a medium-sized bowl. Mix in the salt.

2) Make a well in the center, then add the buttermilk or yogurt. Mix first with a spoon and then with your hands, to make a smooth dough.

3) Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to assemble the pastry.

THE FILLING:

2 large potatoes (the size of a large person's fist)
1 Tbs. butter
1 C. finely minced onion
2 medium cloves garlic, minced
1 Tbs. freshly grated ginger
1 tsp. mustard seeds
1 tsp. dried coriander (if available)
3/4 tsp. salt
1 1/2 C. uncooked green peas (frozen, thawed is also fine, I used the pea & pearl onion mix, my personal favorite for anything requiring peas)
2 Tbs. lemon juice
cayenne, to taste

1) Peel the potatoes and chop them into 1-inch pieces. Place in a saute pan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.

2) Melt the butter in a heavy skillet. Add onion. garlic, ginger, mustard seeds, coriander, and salt. Saute over medium heat about 8 to 10 minutes, or until the onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for a least 15 minutes before filling the pastries.

THE DIPPING SAUCE:

1/2 cup cider vinegar
1/2 cup water
3 Tbs. brown sugar
1 small clove garlic, minced
1 tsp. salt

1) Place all ingredients in a small saucepan. Stir until the sugar dissolves.

2) Heat to boiling, then let simmer uncovered for about 10 minutes. It will reduce slightly.

3) Serve warm or at room temperature with hot samosas.

TO ASSEMBLE AND BAKE:

1) Preheat the oven to 425F. Generously oil a baking sheet.

2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin.

3) Place approximately 1 1/2 Tbs. filling the center of each circle, and fold over, just like a turnover. Brush the inside edges of each circle with a little water, and fold the edges to make a small hem. Crimp the edges with the fork.

Note: If you are storing the samosas to bake later on, place them in a heavily floured plate or tray, dust the tops with more flour, and cover lightly. Store in the refrigerator or freezer until baking time.

4) To bake: Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425F, then reduce the heat to 375F and bake for 10 minutes more. For maximum crispiness, turn the samosas over when you turn the oven down.

5) Serve within 15 minutes of baking, with dipping sauce. A nice way to serve the sauce is in individual saucers or tiny bowls, so each person can hold both samosa and sauce directly under his or her face while eating, and let the sauce bowl catch the drips. (It does drip, but that's one of the charms of the ritual.)

Time: 1 1/2 hours to prepare; 25 minutes to bake

Yield: 16 medium-sized satisfying pastries (enough to feed 6 to 8 people, at least). I fed eight people with this recipe.


I was rushed for time, so I didn't make these neatly or brush the tops with oil. Also, I forgot to add cayenne pepper to the filling, so it was milder than it might have been (perhaps a blessing in this overly spicy meal.) I also didn't have time to make the Dipping Sauce, although I feel I will try it in the future. These would be wonderful again-- much like the earlier pirozkhi-- if only they were speedier to make and slightly less complicated. I guess I could see myself making these in advance for a nicer meal and freezing them if I had the time, but they just aren't practical for an every day sort of a meal. It's a shame because they are warm and soft and filling, the buttermilk in the batter lends an edge to the softness of the potatoes and peas.

Mark Bittman's Lighter, Richer Corn Bread

Here I am, sitting in the evening dark on my birthday, sporting my birthday presents: a jeans skirt I bought for myself, new brown flip-flops from Sannali, and How To Cook Everything Vegetarian by Mark Bittman, the green bible of vegetarian cooking. Since beginning to cook vegetables, I have acquired three new vegetable cookbooks, all of which give a different spin to the vegetable quest.

Today Dr. A. asked me to make some cornbread for her dinner for the missionaries. They love the Simplex! Or is it that the Simplex loves cooking for them? The night before I had been flipping through Bittman and thinking about the Moosewood cornbread, so I decided to try out Bittman's cornbread and compare the two. I made the "lighter, richer" version offered by Bittman, but I'll give the standard version here and the modifications.

Ingredients:

1 1/4 cups buttermilk, milk, or yogurt (or 1 1/4 cupes milk plus 1 tablespoon white vinegar; see Step 2), plus more as needed
2 tablespoons butter or extra virgin olive oil
1 1/2 cups medium-grind cornmeal
1/2 cup all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar, plus more if you like sweet corn bread
1 egg

Directions:

1. Preheat the oven to 375F.

2. If you're using buttermilk, milk, or yogurt, ignore this step. If not, make the soured milk: warm the milk gently-- 1 minute in the microwave is sufficient, just enough to take the chill off-- and add the vinegar. Let it rest while you prepare the other ingredients.

3. Put the butter in a medium ovenproof skillet or an 8 inch square baking pan over medium heat; heat until good and hot, about 2 minutes, then turn off the heat. Combine the dry ingredients in a bowl. Mix the egg into the buttermilk. Stir the liquid into the dry ingredients (just enough to combine); if it seems too dry, add another tablespoon or two of buttermilk. Pour the batter into the prepared skillet or pan, smooth out the top if necessary, and put in the oven.

4. Bake about 30 minutes, until the top is lightly browned and the sides have pulled away from the pan; a toothpick inserted into the center will come out clean. Serve hot or warm.

Lighter, Richer Corn Bread: Use 4 tablespoons (1/2 stick) or butter (do not use other fat). Increase the sugar to 1/4 cup. Use 2 eggs; stir their yolks into the milk and beat the whites until stiff but not dry, the gently stir them into the prepared batter after the yolks and milk have been incorporated.

Corny Corn Bread: You have some options here: Add 1 cup of fresh or frozen corn kernels or about a cup or creamed corn to the liquid ingredients in Step 3.

Corn and Bean Bread: Use 2 eggs and 1 cup buttermilk or soured milk; omit the white flour. Stir 1 1/2 cups well-cooked white beans (canned are fine), pureed and strained, into the milk-egg mixture before adding to the dry ingredients. (Mark Bittman loves this one.)

Personally, I found the texture of the corn bread a bit disappointing and the flavor too sweet and not salty enough, although I think that the average eater would be pleased enough with the cornbread. The dinner guests ate it with enthusiasm. I used half buttermilk, half yogurt and the full measure of sugar, but only 2 T. of butter. The buttermilk added an interesting flavor, and the butter melted in the pan gave the crust a very rich crispiness that was tasty. But I think I'm just too habituated to the coarser, simpler corn bread of my youth. Sigh.

I think it's time to go back to the Moosewood. Or home.

Pepper & Onion Shortcake

This recipe is also from the New Moosewood Cookbook by Katzen, and drove the making of the cornbread, see below. After a few days of perpetual exhaustion right before finals later this week, I needed something warm and comforting. I also had some chopped vegetables left over from Mormon Med Student dinner on Sunday, so in the spirit of Vegetable Tuesday I went looking for a recipe that would use the vegetables I had while satisfying my need for sustenance. In the end, I was surprised by homeyness of the simple combination of cornbread and sauteed vegetables. Why did we never try this at home? I think the coarser cornbread that my mom makes would suit this dish even better. After eating, I went and studied for three and a half hours without falling asleep and came home and did my Lenten exercise while watching The Office.

Ingredients:

1 batch corn bread (see previous post)
2 Tbs. olive oil, butter, or margarine
2 cups thinly sliced onion
1/2 tsp. salt
3 medium sized bell peppers (any color), in thin strips
1/2 tsp. cumin (optional)
black pepper and cayenne to taste
3 medium cloves garlic, minced
1/2 cup yogurt at room-temperature (optional: add 1 to 2 Tbs. sour cream)
freshly minced dill, if available
paprika

Directions:

1) Make a batch of corn bread ahead of time. You can warm it in a 300F oven while preparing the topping, or toast corn bread chunks or slices just before serving. This makes a perfect lunch on a chilly day, especially when served with Spicy Tomato Soup.

2) Heat oil (or melt butter or margarine) in a medium-large skillet.

3) Add onion and salt, and saute over medium-low heat for 10 to 15 minutes, or until onion is very soft and beginning to brown.

4) Add bell peppers, cumin, black pepper, and cayenne, and continue to saute until the peppers are tender (about 10 minutes more.)

5) Add garlic, and cook just a minute or two more. Remove from the heat and stir in the yogurt (and optional touch of sour cream).

6) Serve immediately, spooned over split chunks of warmed or toasted corn bread and garnished with dill and paprika.

Having cut my vegetables previously, they were mostly diced instead of thinly sliced, but I don't think that affected their cooking time or meshing with the cornbread too much. But then, I haven't had the original. I used Mayan Sweet Onion, a green and yellow bell pepper (it would have been prettier with red), and Italian sweet pepper, some celery, and a little bit of green onion along with fresh garlic and dill. I thought about adding some mushrooms, and refrained. I seasoned it according to the recipe, adding a just a bit of black pepper and a dash of cayenne.

This might be another recipe that's forgiving of some vegetable mix-and-match, but I can imagine some larger vegetables (like broccoli) being hard to mix with the cornbread.

Chickpea Salad With Ginger

I saw this recipe on the Minimalist Blog on the NYTimes and was immediately intrigued. I think it was the charming picture of chickpeas nestled among the colorful peppers and deceptively enticing red onion. I hadn't been planning to make the salad immediately, but when I had an unexpected little trip to the grocery store, I picked up the remaining ingredients and made it the following evening. First I give the original recipe, then my modifications, and then my comments:

The original recipe on the Minimalist Blog can be found here:
http://www.nytimes.com/2008/09/03/dining/031mrex.html?scp=3&sq=chickpea%20salad&st=cse

Time: 10 minutes with precooked chickpeas

Ingredients:

3 cups cooked or canned chickpeas (rinse canned ones)

2 bell peppers, red, yellow or orange; cored, seeded and diced

1 red onion, diced

1 1-inch piece ginger, peeled and minced, or more to taste

1 tablespoon sugar, optional

3 tablespoons fresh lemon juice, or to taste

Salt and pepper to taste

Chopped fresh cilantro leaves.

Instructions:

1. In a dry pan, toast cumin seeds over medium-low heat until fragrant, about 2 minutes. Grind to a powder using a spice mill, coffee grinder or mortar and pestle. If using ground cumin, lightly toast.

2. In a large bowl, toss all ingredients but cilantro. (You can prepare dish up to this point in advance; let sit for up to 2 hours.)

3. Taste and add more salt, pepper or lemon juice if you like, garnish with cilantro, and serve.

Yield: 4 servings.

My modifications:

I didn't have cumin seeds or a ginger root, so I substituted the ground cumin and about 3 teaspoons of powdered ginger. I also didn't have any fresh cilantro, but I did have a whole big punch of fresh parsley, so I threw about 1/3 C. of chopped parsley in the salad as well. I also think this salad could feed 6, not 4.

Thoughts:

This salad was STROOOONNNGG. The red onion was positively pungent. I couldn't eat more than a few bites at a time. At first I solved this problem by eating the salad with smaller scoops of sour cream, but after a time I had to buy a large container of plain yogurt and mix the salad into the yogurt in order to tone down the flavors. I think this salad could be quite excellent if made with a lesser onion-- perhaps a white one instead of red?-- and mixed generously with yogurt and eaten all in one sitting. I imagine having fresh ginger would have given it even more of a bite. Yikes! If made again, however, I would use fresh ginger and omit the parsley and stir the whole thing in some yogurt/sour cream mix and serve fresh.

Nonetheless, this was a good culinary experience for me because it branched me out into a whole new realm of cooking that I had not yet explored. Despite the potency of this project, I am likely to try something in the genre again.