Pumpkinpalooza! 30 Days of Pumpkin Recipes | Williams-Sonoma Taste.
It’s fall and the leaves are changing, the weather is getting crisper and Halloween is right around the corner. It also means the pumpkins come to the forefront of everyone’s mind for this time of year and there are some great pumpkin recipes you can try to incorporate pumpkins into your meals. Williams-Sonoma has put together 30 pumpkin recipes so you can try something different with pumpkins each day. Check it out!
I haven’t posted anything in a couple of days because I have been busy trying to get caught up with work and because our oven when on the fritz the other day and refused to ignite. I was able to cook on the stovetop but we were pretty limited in what we could have, but thankfully my brother helped me out and I got the part to fix the oven and he was able to get it going again today, so I can get back to cooking meals and treats again tonight. In the meantime, I can let you know about a recipe I tried a week ago when I had some bananas that were passing their prime and needed something to do with them – fast. I knew I could make some banana bread or some banana muffins, but how about combining the two and topping them off with a nice glaze? That sounded even better and I came across this recipe at Cooking with Ruthie for baked banana bread donuts with a browned butter glaze that I chose to make as muffins instead. I am sure they make great donuts too if you have the right donut pan, but muffins were the easier way to go for me this round so that’s what I did.
Baked Banana Bread Muffins with Browned Butter Glaze
1/2 cup butter
1/2 cup applesauce
3/4 cup sugar
2 whole eggs plus 4 egg whites
2 2/3 cup all-purpose flour
2 tablespoons fresh lemon juice (about 1/2 a lemon)
2 teaspoons baking soda
4 overripe bananas
1/4 cup butter
2 cup confectioner’s sugar
3/4 teaspoon vanilla extract
2-3 tablespoons milk
In a large bowl, blend the butter, applesauce, sugar, eggs and egg whites with a hand mixer. Slowly add in the all-purpose flour, lemon juice and baking soda and mix on high for about 2 minutes to mix the ingredients well. The batter will appear glossy when it is done. Mash the bananas in a separate bowl and gently fold in the bananas to the batter until they are well incorporated.
Preheat the oven to 350 degrees. Using a muffin pan lined with muffin papers, fill each paper with batter until it is about 2/3 full. The batter should make 18 to 24 muffins. Bake the muffins in the oven for about 18 to 20 minutes or until a toothpick or cake tester inserted into the center of a muffin comes out clean. Cool the muffins in the pans on a wire rack for about minutes, then turn them out onto the wire rack to finish cooling.
For the glaze, melt the butter in a medium saucepan set over medium-high heat, watching the butter carefully to see when it reaches a medium brown color and has a nutty aroma. Remove the pan from the heat. Whisk in 1 cup of the confectioner’s sugar at a time, adding 1 tablespoon of milk as the mixture thickens to help thin it out. Adjust the milk as necessary so that it stays thick enough to stay on top of the muffins. Add the vanilla to the mixture and whisk until the glaze is smooth. Drizzle the warm glaze over the tops of the muffins. The glaze will set quickly so you want to work quickly while it is warm and pourable. Cool the muffins again and serve.
The muffins had that great banana bread texture and flavor so they came out perfectly, and the glaze added a touch of sweetness to the muffins that plain banana muffins did not have in the past. I think you could get even better flavor out of the glaze and jazz it up a bit if you added a bit of banana liqueur or some dark rum to give it a bananas foster type of flavor. Maybe next time around I will give it a try. I think these would be great donuts too, but I only have the mini donut pan and it would have taken several batches to make them, so I opted for muffins instead. This is a nice alternative to banana bread if you need something to do with extra bananas.
That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!
More often than not we have one meal a week that I just call Leftovers Night. The night is either a hodgepodge of different things that have been leftover from various meals re-heated separately or, if the ingredients go well together, some type of stir fry, hash or casserole for dinner. When we had some leftover vegetables and a rotisserie chicken in the fridge the other day, it seemed to be crying out to be made into some type of casserole and I had seen this recipe from America’s Test Kitchen for a chicken and rice casserole recently and found this was the perfect opportunity to give it a try.
Chicken and Rice Casserole with Lemon and Parmesan
2 tablespoons butter
2 carrots, peeled and sliced thin
1 onion, minced
3 garlic cloves, minced or pressed through a garlic press
1 cup long-grain white rice
2 cups water
1 1/2 cups chicken stock
1/2 cup heavy cream
Salt and freshly ground black pepper
2 cups cooked chicken, shredded
1/2 bunch asparagus, tough ends trimmed, cut into 1-inch lengths
3/4 cup grated Parmesan cheese
3 tablespoons fresh lemon juice (about 1 lemon)
1 tablespoon minced fresh tarragon leaves
25 Ritz crackers, crushed to coarse crumbs (about 1 cup) or crunchy bread crumbs
Adjust an oven rack to the middle position and heat the oven to 400 degrees. Melt the butter in a large nonstick skillet set over medium-high heat until the foaming subsides. Add the carrots and the onions and cook until the vegetables are lightly browned, about 6 minutes.
Stir in the garlic and cook until the garlic is fragrant, about 30 seconds. Add the rice and stir until the rice is evenly coated. Add the water, chicken stock, heavy cream, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper and bring the mixture to a simmer. Turn the heat down to low, cover the skillet and cook, stirring often, until the rice has absorbed most of the liquid and is just tender, about 20 to 25 minutes.
Stir in the cooked chicken, the asparagus, Parmesan cheese, lemon juice and the tarragon and season the mixture with salt and pepper to taste. Pour the mixture into an 8-inch square baking dish and sprinkle the Ritz cracker crumbs over the top to coat the top of the casserole. Bake the casserole until the topping is browned, about 10 to 12 minutes. Allow the casserole to cool for about 10 minutes before serving.
This recipe makes great use of all kinds of leftovers and comes together nicely to form a one pot dish filled with chicken, rice and vegetables. The chicken stock and heavy cream create a nice sauce that goes throughout the dish and you get a hint of the lemon and the cheese in each bite. I really liked using the Ritz crackers as topping as well and it gave some added buttery flavor and crunch to the dish. This would work well with any type of leftover chicken or turkey and you can put it all together in under 40 minutes, making it great for a weeknight and for easy clean up.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
Desserts are not something we have every night in our house. Many nights, if you want something it is a piece of fruit, maybe a cookie or a bowl of ice cream. Then there are those days where one of us gets a craving and really wants to having something sweet, or decadent or chocolate. It doesn’t happen often, but it does happen and there are some times where you just don’t have a candy bar or anything like that around the house. If you have the right ingredients around though, you can whip up a very easy chocolate cake that is rich and succulent like you would not believe. I came across this recipe on Serious Eats a few days ago and the cake, called a chocolate chocolate teacake, sounded too good to pass up and looked like it could be made pretty easily. The recipe does call for pastry flour, but if you do not have any on hand (and I didn’t) I found a substitute online that says you can make a cup of pastry flour by combining 1/2 cup of all-purpose flour with 1/2 cup of cake flour (which I did have) and it worked out well for me.
Chocolate Chocolate Teacake
3/4 cup pastry flour
6 tablespoons all-purpose flour
6 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup strong brewed coffee, cooled
1/2 cup buttermilk
1 teaspoon vanilla extract
1 3/4 cups coarsely chopped dark chocolate, 60 to 70% cacao
1/2 cup plus 2 tablespoons butter, at room temperature
1 cup plus 2 tablespoons sugar
1/2 teaspoon kosher salt
3 eggs
Powdered sugar, for topping (optional)
Position a rack to the middle of the oven and preheat the oven to 350 degrees. Grease a 9-inch by 5-inch loaf pan.
Sift together the pastry flour, all-purpose flour, cocoa powder, baking powder and baking soda in a large bowl. Set the bowl aside.
Combine the cooled coffee, buttermilk and vanilla extract in a measuring cup and set it aside. Melt 3/4 cup of the chopped dark chocolate gently over a double boiler or in a small bowl set over a small saucepan of simmering water. Remove the pan from the heat, but leave the chocolate over the double boiler to keep it warm while you mix the cake. In a stand mixer fitted with the paddle attachment, cream the butter, sugar and salt on medium-high speed until it is light and fluffy, about 2 minutes. Incorporate the eggs, one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl well. pause the mixing and add the flour mixture. Mix just until the ingredients are incorporated. With the mixer on low-speed, pour in the coffee mixture. Fold in both the melted chocolate and the remaining chopped chocolate pieces.
Pour the batter into the prepared loaf pan and bake the cake for about 55 minutes, or until a cake tester inserted into the cake comes out clean. Do not overbake the cake. Allow the cake to cool completely.
Place a flat plate on top of the cake and the loaf pan. Carefully invert the cake onto the plate by flipping both upside down. Lift the pan off the cake. Rest your serving plate on the bottom of the cake and turn the cake right-side up onto the serving plate. Top the cake with powdered sugar, if desired and serve.
This is a very rich, very chocolately cake. Between the cocoa powder, the dark chocolate that is melted and the chopped chocolate pieces there is a lot of chocolate and the cake itself is very dark. I think the coffee adds a really nice flavor and moistness to the cake itself as well. The flavor of the cake is fantastic and it is just the right size for you to keep around for a few days so you can have a piece at night after dinner. This would also be something that you could easily bring to someone else’s home. I’ll certainly be making this one again.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
Best Chicken Wing Recipes : Buffalo, Honey & More : Cooking Channel.
It’s Sunday and you know what that means! Fall and Football season means tailgates and get-togethers at home or out at the stadium or a friend’s home to watch the games, so you naturally need some great snacks to go along with the game. I love chicken wings and they are perfect for any party, especially when watching the game. Cooking Channel has put together 21 great chicken wing recipes for you so you can choose from all types and flavors and sauces to suit your wants and needs. Check it out!
Banana Boat Desserts For The Lazy, Need-A-Sweet-This-Instant Type.
When you need a fast dessert, you can always count on bananas to help you make something great in a short amount of time. Here are a bunch of banana desserts, including several banana boat options, put forth by the Huffington Post. Check it out!
Michelle has been away on business all week so it has just been Sean and myself home for dinner each night and I let Sean choose some of the meals we would have this week. Naturally he chose things like burgers and pizza but he also wanted us to have some fried calamari this week for dinner. I love fried calamari myself, whether as an appetizer or as the main course, so I decided to make some for dinner for us and I found this recipe from Chuck Hughes on the Cooking Channel that was some calamari with a nice puttanesca dipping sauce. It seemed very easy to make and looked delicious so I decided to give it a go.
Fried Calamari with Puttanesca Dipping Sauce
For the Calamari:
1 pound fresh calamari
2 cups milk
Juice of 1 lemon
1 teaspoon hot sauce
2 cups all-purpose flour
Salt and freshly ground black pepper
1 teaspoon paprika
1 teaspoon cayenne pepper
3 eggs
Vegetable oil, for frying
Lemon wedges, for serving
For the Puttanesca Dipping Sauce:
1 tablespoon olive oil
1 shallot, finely chopped
1 clove garlic, minced
1 tablespoon tomato paste
2 anchovy fillets, finely chopped
1/4 cup pitted, diced black olives
1 tablespoon capers
3 tomatoes, diced
Pinch of chile flakes
1/4 cup chopped fresh parsley
Zest of 1/2 lemon
Salt and freshly ground black pepper
For the calamari, clean the calamari and cut the bodies into thick rings, reserving the tentacles separately.
Mix the milk and the lemon juice in a large bowl. Let the mixture rest for 5 minutes until it thickens. Add the hot sauce. Add the calamari and allow it to soak in the buttermilk for up to 4 hours.
In a separate medium bowl, mix the flour, 1 teaspoon of salt, 1 teaspoon of black pepper, the paprika and the cayenne pepper until blended. In another separate medium bowl, beat the eggs.
Remove the calamari from the buttermilk and allow it to drain. Dip the calamari into the beaten egg and then into the flour mixture to dredge it.
Fill a large, heavy skillet or Dutch oven with 2 cups of vegetable oil and heat the oil over medium-high heat until it registers 360 degrees on a candy thermometer, or if you are using a deep fryer, set the deep fryer to 360 degrees. Fry the calamari, in batches, until they are golden brown and crispy, about 4 minutes. Place the calamari on a plate and pat them dry with paper towels to remove any excess oil. Sprinkle the calamari with salt and pepper. Serve with the puttanesca dipping sauce and lemon wedges.
For the Puttanesca dipping sauce, heat the olive oil in a medium saucepan set over medium heat. Add the shallot and saute for 2 minutes. Add the garlic, tomato paste, anchovies, chopped olives, capers and tomatoes. Saute the mixture, stirring occasionally, for another 5 minutes. Season the sauce with salt, pepper and the chile flakes to taste. If the sauce seems a little thick, add a little bit of water and mix to thin out the sauce. Stir in the parsley and the lemon zest and serve.
you end up with crispy and tasty calamari and the dipping sauce was great. The mix of the anchovy, olives, capers and tomatoes were perfect and made a great compliment to the calamari. Of course, you can always just use buttermilk if you have some on hand instead of making your own as the recipe does, but many people do not always have buttermilk on hand so this is a good quick fix for that. As I said, this is great as an appetizer or an entrée, and we had it for dinner with some rice and vegetables to round out the meal. I forgot to take a picture of the sauce, but trust me, it comes out very tasty and fragrant.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
Sean has been asking me to make turkey for weeks, but until recently unless you bought a whole turkey around here you couldn’t really get anything at the price of turkey when the holidays are not coming around can be really high so I have been putting it off for a few weeks. Last week when I was shopping I noticed our Stop and Shop and a few turkey breast halves at a really reasonable price. They were about 3 pounds each and one of them easily provided enough for a meal for just the three of us, so I picked up two (one went right into the freezer for later use) and knew I would be able to satisfy Sean’s urge for turkey. As luck would have, the latest issue of Cook’s Country has an interesting recipe for turkey breast that I wanted to try that is called turkey in a pot with gravy.This recipe promises a moist bird with some really good gravy, so it was certainly worth a shot. The original recipe uses a whole turkey breast and I adjusted it down since I was only making a half, but I have posted the original recipe here if you want to try a whole one.
Turkey in a Pot with Gravy
1 (7-pound) bone-in whole turkey breast, wings discarded, trimmed
Salt and pepper
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
6 garlic cloves, crushed and peeled
1 teaspoon minced fresh thyme
1 bay leaf
1 tablespoon butter, melted
1/4 cup all-purpose flour
4 cups chicken broth
Adjust an oven rack to the middle position and heat the oven to 250 degrees. Using kitchen shears, trim any rib bones that extend beyond the underside of the turkey breast. If any backbone pieces are still attached to the underside of the turkey, remove them as well. Pat the turkey dry with paper towels and season it all over with salt and pepper.
Heat the olive oil in a large Dutch oven set over medium-high heat until the oil is just smoking. Add the turkey, skin side down, and cook until the breast is well browned, about 12 to 16 minutes, rolling it from side to side as needed to make for even browning. Transfer the turkey to a plate and set it aside. Pour off all but 2 tablespoons of fat from the pot. Add the onion, carrot, celery, garlic, thyme and bay leaf to the pot and cook until the vegetables are well browned, about 7 to 10 minutes.
Return the turkey and any accumulated juices to the pot, skin side up. Off the heat, place a large sheet of aluminum foil over the pot and press the edges to seal the foil, then cover the pot tightly with the lid. Transfer the pot to the oven and cook until the thickest part of the turkey breast registers 155 degrees on an instant-read thermometer inserted into the turkey, about 1 1/2 to 1 3/4 hours.
Remove the pot from the oven and heat the broiler. Uncover the pot (be careful, the handles will be very hot as well as the lid) and brush the turkey with the melted butter. When the broiler is heated, return the pot to the oven and broil the turkey until the skin is golden brown, about 8 to 15 minutes, rotating the pot as needed for even browning. Remove the pot from the oven. Transfer the turkey to a carving board, tent the turkey loosely with foil, and allow it to rest while making the gravy.
Place the pot over medium-high heat, bring the contents to a boil and cook until almost all of the liquid has evaporated, about 8 to 15 minutes. Stir in the flour and cook until it is lightly browned, about 2 minutes. Slowly whisk in the chicken broth and bring the mixture to a boil. Reduce the heat to medium and cook at a strong simmer, stirring often, until the gravy is thickened and measures about 2 cups, about 15 to 18 minutes. Strain the gravy through a fine-mesh strainer set over a medium saucepan; discard the solids. Season the gravy with salt and pepper to taste. Carve the turkey and re-warm the gravy, if needed, and serve it with the turkey.
Cooking the turkey at the low temperature in the oven after browning helps to ensure that you get a moister turkey in the end and then putting it under the broiler for a bit for some additional browning gives you great, crispy skin as well. The gravy had great flavor as well thanks to the concentration you get from letting all the liquid evaporate before you make your roux. Everything about it was perfect and of course we had some stuffing, mashed potatoes and vegetables for our little mini pre-Thanksgiving meal. There were even some leftovers after just making the half breast so we could have turkey sandwiches for lunch the next day (always a favorite of mine). I may do this again with the other half breast I have in the freezer.
That’s all I have for today, check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
Sometimes appetizers can make the best meals for dinner, particularly on a weeknight when you may have run out of ideas of what to make, just want something quick and easy or are trying to make use of some leftovers so that you can clear the fridge, make a quick meal and get something tasty. This recipe from New York Times Cooking can do all of those things depending on the ingredients you choose to use. The original recipe is for a grilled flank steak on ciabatta bread with red peppers. I did modify my version slightly, using some leftover steak that we had from one meal and instead of the chopped red peppers I substituted some jarred roasted red peppers I had in the fridge. I think it came out just as well as the original recipe sounds, but I will post the original recipe here for you to use.
Grilled Flank Steak on Ciabatta with Red Peppers
1 1 3/4 to 2-pound flank steak
6 tablespoons extra-virgin olive oil
2 teaspoons smoked paprika
Salt and freshly ground black pepper
2 tablespoons black olive tapenade
1/3 cup finely chopped flat-leaf parsley
1 red onion, coarsely chopped
4 garlic cloves, slivered
2 large red bell peppers, cored and coarsely chopped
1/2 cup dry red wine
1 large loaf of ciabatta bread, halved horizontally
Smear the flank steak with 2 tablespoons of the extra-virgin olive oil and massage the smoked paprika into the steak. Season the steak with salt and pepper and set the steak aside. Combine 1 1/2 tablespoons of the black olive tapenade with the chopped parsley and 2 tablespoons of the olive oil and set it aside.
Heat the remaining olive oil in a large skillet. Add the red onion and saute the onion over medium heat until it is soft, about 4 to 5 minutes. Add the garlic and saute briefly, then add the red peppers. Reduce the heat to low and saute the vegetables gently until they are very tender, about 30 minutes. Stir the mixture occasionally. Stir in the red wine and the remaining black olive tapenade then remove the mixture from the heat.
Heat a gas grill to hot, or alternatively heat a grill pan over medium-high heat. When the pepper mixture is done, place the steak on the grill or the grill pan and sear the steak, about 2 to 3 minutes per side for medium-rare. The timing may differ depending on the thickness of the steak that you use, so you can make a diagonal cut at one end of the steak to check the doneness.
Transfer the steak to a cutting board and place the ciabatta halves, cut side down, on the grill to toast. Alternatively, you can place the ciabatta halves on a baking sheet under the broiler. Watch the bread closely to avoid burning and heat for about 2 minutes on the grill or 3 to 4 minutes under the broiler. Smear the toasted ciabatta with the reserved tapenade and parsley mixture. Slice the steak thin on the bias and arrange the steak slices atop the toasted ciabatta. Reheat the pepper mixture and spoon it on top of the steak. Cut each ciabatta half in six pieces, arrange on a platter and serve.
This is a pretty quick meal to put together if you take some shortcuts. As I said, I had some leftover steak from an earlier meal that I sliced thinly and quickly heated in a grill pan. I used roasted red peppers and some baby yellow peppers I had on hand along with the red onion and instead of using tapenade (which Michelle doesn’t like and I didn’t have on hand), I used some sliced black olives and sliced Kalamata olives in its place and it worked out quite nicely. We had this for dinner along with some rice and vegetables, but this could also be a great item for an appetizer or even for a buffet table if you are having a party. You can put it all together pretty easily and have a nice spread. I really liked the taste of the steak mixed with the olives, onions and peppers and put that all on top of some crunchy ciabatta and it was pretty awesome.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
Up until about a year ago I had never made any bread at all before. I finally decided I wanted to give it a try after seeing how much even a small loaf of bread can be at the local markets and figured I needed to try it out just to see if I could save some money and have fresh bread. Turns out it was a lot easier than I always though it would be and I make all kinds of breads now. Some of the recipes take a day or more to do because you need to make a starter while others can be done in a few hours. Then there are those that you do all in a stand mixer and others need some kind of kneading by hand. I have also found a number of recipes, including this one from Cook’s Country, that require practically no kneading at all and produce a great crunchy loaf of bread that is perfect for any meal, sandwich, soup, toast or just to snack on. This one requires about a day in advance, but it is well worth the wait.
Almost No-Knead Bread
3 cups all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon instant or rapid-rise yeast
3/4 cup plus 2 tablespoons water, room temperature
6 tablespoons mild-flavored lager beer
1 tablespoon distilled white vinegar
Vegetable oil spray
Whisk the flour, salt, and yeast together in a large bowl. Add the water, lager and the vinegar. Using a rubber spatula, fold the mixture, scraping up the dry flour from the bottom of the bowl, until a shaggy bowl forms. Cover the bowl with plastic wrap and allow it to sit at room temperature for at least 8 hours or up to 18 hours.
Lay an 18-inch by 12-inch sheet of parchment paper on the counter and spray it with the vegetable oil spray. Transfer the dough to a lightly floured work surface and knead the dough 10 to 15 times. Shape the dough into a ball by pulling the edges of the dough into the middle. Transfer the dough, seam side down, to the center of the oiled parchment paper and spray the surface of the dough with the vegetable oil spray. Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed Dutch oven. Let any excess parchment paper hang out over the edge of the pot. Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature until it has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
Adjust an oven rack to the middle position. Remove the plastic wrap from the pot. Lightly flour the top of the dough and using a sharp knife or a razor blade, make one 6-inch long, 1/2-inch deep slit along the top of the dough. Cover the pot and place it in the oven. Heat the oven to 425 degrees. Bake the bread for 30 minutes.
Remove the lid from the pot and continue to bake the bread until the loaf is a deep brown and registers 210 degrees on an instant-read thermometer inserted into the bread, about 20 to 30 minutes longer. Using the parchment paper overhang, carefully remove the bread from the pot. Transfer the loaf to a wire rack and allow it to cool completely, about 2 hours.
A couple of things about this recipe. First, Cook’s Country recommends using a mild-flavored lager like Budweiser, which I never have in the house and do not like. I used a Samuel Adams Boston Lager and I think the bread came out great.The beer and the vinegar basically act as the fermented starter that is used in many breads and you can easily use your own starter if you have one already. you also want to make sure to put the bread into the cold oven in this recipe and start your 30 minute timer right then, not waiting until the oven preheats. This will help prevent the bread from burning. I have to say that this was one of the best bread recipes I have ever made. It makes a large, sizable loaf that I used when I made our filet mignon dinner. The bread was wiped out and we had none leftover, which is great and I think this particular bread is probably best eaten the same day anyway, though Cook’s Country says it will keep when stored in foil for about 2 days. in any case, this is definitely a bread recipe I will turn to again as everyone liked the crunch, texture and flavor.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
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