Fine Fixins: Garden In A Pot

Despite this relatively mild winter that we seem to be enjoying, it’s still winter, and it’s still cold. Nothing combats the winter blues like soup. Usually we reach for something hearty, like a meaty chili, or stew. However, it is possible to take on winter with vegetables alone! Here’s another recipe from the Splendid Table’s How to Eat Supper, which is mighty tasty.

At this point it’s possible you think we’re trying to trick you: “That’s no soup! That’s a bowl of noodley-bits.” Well, in a sense, you’d be right. You are in fact looking at a bunch of noodles, but if you look closely you can see some vegetables, too. We decided to add some egg noodles to our garden soup, but we may have gone a little bit too far. It might be worth cooking your egg noodles separately, and adding what you need if you are wanting more of a soup with noodles, and not some noodles with soup.

Garden-In-A-Pot Soup

3 tbsp. of olive oil
2 each of medium onions and carrots, thinly sliced
top third of 2 stalks of celery with their leaves, thinly sliced
8 cloves of garlic, minced
generous pinch of hot red pepper flakes
salt and freshly ground black pepper
2 tsp. each of dry basil and sweet paprika
2 tbsp. of tomato paste
2 medium zucchini, thinly sliced
handful of washed, fresh spinach leaves, chopped
1 big portobello mushroom, cap and stem washed and cut into 1/2-inch dice
1/2 of a large head of green cabbage, finely chopped
1 cup of dry white wine
6 to 8 cups of broth (low-sodium vegetable or chicken broth)
1-1/2 cups (6 ounces) of shredded Asiago or sharp cheddar cheese
Egg noodles, or any kind of pasta if you’d like a little something extra.

Preparation:

In a heavy 6-quart pot, combine the olive oil, onions, carrots, celery, garlic and red pepper. Season with salt and pepper, cover, and cook over medium-low heat 15 minutes, or until the vegetables are wilted and aromatic. Stir often to prevent burning.

Uncover, raise heat to medium-high, stir in the tomato paste, basil and paprika. Cook about 2 minutes. Add remaining vegetables, wine and broth. Bring to a simmer, partially cover pot, and cook 40 minutes, or until vegetables are tender and soup is full-flavored.

from The Splendid Table’s How to Eat Supper.

Fine Fixin’s: A Better (for you) Pizza

This recipe for Pizza with Garlicky Broccoli and Sun-Dried Tomatoes is another great healthier take on a classic from America’s Test Kitchen, which, if you haven’t noticed, is our current favorite cookbook. If you try any of these recipes and like them, do yourself a favor and pick up a copy. We really can’t recommend it enough. The genius of this recipe is that it somehow has the ability to get Sarah to eat whole wheat pizza dough and vegetables (and a pretty vegetabley vegetable at that).

Makes two 14‐inch pizzas

4 teaspoons olive oil
8 ounces broccoli florets, cut into 1-inch pieces (about 3 cups)
3 garlic cloves, minced
¼ cup water
½ cup oil-packed sun-dried tomatoes, rinsed, patted dry, and sliced thin
Salt and pepper
1 recipe Whole-Wheat Pizza Dough
1 recipe No-Cook Pizza Sauce or a can of sauce if you’re not feeling the whole sauce-made-from-sratch thing.
3 cups shredded part-skim mozzarella cheese (about 12 ounces)
¼ cup grated Parmesan cheese

1. Adjust an oven rack to the lower-middle position, place a baking stone on the rack, and heat the oven to 500 degrees. Let the baking stone heat for at least 30 minutes (but no longer than 1 hour).

2. Meanwhile, heat 2 teaspoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the broccoli and cook until lightly browned, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the water, cover, and cook for 3 minutes. Uncover, add the sun-dried tomatoes, and cook until the broccoli is tender and the water is evaporated, about 2 minutes. Season with salt and pepper to taste and transfer to a bowl.

3. Turn the dough out onto a lightly floured counter, divide it into 2 equal pieces, and cover with greased plastic wrap. Working with one piece of dough at a time (keep the other piece covered), press and roll the dough into a 14-inch round, flouring the counter as necessary. Transfer the dough to a rimless (or inverted) baking sheet lined with parchment paper and reshape as needed.

4. Lightly brush the outer ½-inch edge of the dough with 1 teaspoon more oil. Spread 1 cup of the pizza sauce over the dough, leaving a ½-inch border at the edge. Sprinkle with 1½ cups of the mozzarella, 2 tablespoons of the Parmesan, and half of the broccoli mixture.

5. Slide the parchment paper and pizza onto the hot baking stone. Bake the pizza until the edges are brown and the cheese is golden in spots, 8 to 13 minutes. (Assemble the second pizza while the first bakes.)

6. Remove the pizza from the oven by sliding the parchment paper back onto the baking sheet. Discard the parchment paper and slide the pizza onto a cutting board. Slice the pizza into 8 slices and serve hot. Let the stone reheat for 5 minutes before baking the second pizza.

From The America’s Test Kitchen Healthy Family Cookbook

Fine Fixin’s: Low Cal Cake

For years we’ve been making cakes the old fashioned way: with a Betty Crocker cake mix. But all of that’s about to change. Now we’re using Betty Crocker Cake Mix and Diet Soda. Alright, so maybe this combination isn’t going to make the best cake ever, but it will make a pretty tasty low cal alternative to your typical cake, whether out of the box or from scratch. And that’s not even the best part. Did you know that diet soda comes in an endless variety of flavors? Did you know that cake mix also comes in a seemingly endless variety of flavors? Sounds like you have double infinite combo possibilities, right?

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Fine Fixin’s: Cuban Black Bean Stew

Let me ask you a question. Do you like flavor? Of course you do. You have a mouth. (Hopefully.) Second question. Are you a vegetarian? Yes? Ok, you may want to leave the room. The rest of you, come with me . . .
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Fine Fixin’s: Alton Brownies

The other night we had a brownie craving, so we thought that we could put a few aging boxes of cocoa powder to use! We really liked how dense and choclately these particular brownies were. They definitely hit the spot. We used a combination of regular Hershey’s cocoa powder and the Dutch processed cocoa powder, since that’s what we had on hand. If you’re in the mood for a real brownie, and not just any pansy, pre-boxed, pre-made brownie, put your stretch pants on and try this variation from Alton Brown.

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Fine Fixin’s: Alfajores

Well, it’s cookie time. The best time of the year. We tried out this Argentinian cookie recipe from Saveur the other day and were very impressed with the results. These things are addictive sugar cookie sandwiches with dulce de leche!

Alfajores

• 1 2/3 cups cornstarch
• 1 1/4 cups flour
• 1 tsp. baking powder
• 2/3 cup sugar
• 10 tbsp. unsalted butter,
•    softened
• 1 tbsp. cognac or brandy
• 1/2 tsp. lemon zest
• 4 egg yolks
• Canned dulce de leche, for filling
•    cookies

Heat oven to 350°. In a bowl, sift together cornstarch, flour, and baking powder; set aside. In a mixer fitted with a paddle, beat together sugar and butter until fluffy. Add cognac and zest; beat. Add yolks one at a time; beat. Add dry ingredients; mix. Transfer dough to a floured surface, knead briefly; divide into 3 pieces. Working with 1 dough piece at a time, roll dough to 1/4″ thickness. Using a 2 1/2″ round cookie cutter, cut out cookies; transfer to parchment paper—lined baking sheets, spaced 1″ apart. Reroll scraps and repeat. Bake until golden, 12–15 minutes. Let cool. Flip half the cookies over; top each with 1 heaping tsp. dulce de leche. Top with remaining cookies.

Fine Fixin’s: Apple Pie!

So the other day we shared a simple chess pie recipe with you, but now it’s time to get down to business. Thanksgiving is here, and we need a thanksgiving pie. While pumpkin and sweet potato are certainly excellent choices, my favorite pie for thanksgiving (if not of all-time), is the apple pie. I’ve gone through numerous apple pie recipes, but I’m really liking this one from Baked: New Frontiers in Baking right now. Here I’m going to concentrate on the filling and not the crust as it seems everyone has their favorite crust recipe. However, we will do a write-up with some pictures at some point. We have to make a Christmas pie after all!

Apple Pie!

• 2 balls of pie dough for the top and bottom (chilled for at least 1 hr)
• 1/2 tsp cornstarch
• 1 cup firmly packed light brown sugar
• 7 medium Granny Smith apples
• 3 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract
• 1 teaspoon Laird’s Bonded apple brandy
• 1 teaspoon cinnamon
• 1 large egg, beaten
• 1 tablespoon raw sugar

Start with a lightly floured work surface. Unwrap one of your dough balls and plop it down on your work surface. Roll the thing out into a 12″ round. Transfer to a pie pan (I like to roll the thing around a rolling pin for easy transport, just make sure it is lightly floured). Carefully work the dough into your pie dish and fold the edges under themselves and crimp however you’d like (I’m not very good at this part, sigh). Wrap the pie pan up and freeze it for at least 2 hours (you can keep it in there for up to three months!).

Preheat the oven to 375 degrees. Whisk together the cornstarch and brown sugar in a bowl. Peel and core the apples and cut them into little 1/8″ wedges.

Heat the butter over medium heat in a large, heavy-bottomed saucepan, stirring occasionally until the butter begins to brown. Once the butter is browned evenly, dump in half of your apple wedges. Cook over low heat for about 10 minutes, or until the apples are softened.

Add the remaining apples and the cornstarch/sugar mixture. Mix until the sugar has melted, then add vanilla, brandy, and cinnamon. Cook for 5 minutes or until the filling is thick and bubbly.

Dust a work surface with flour, Unwrap the second dough ball, and roll it out into a 12″ round.

Pour all of that yummy filling into your frozen pie crust, and top with the second dough round. Trim the dough, leaving about a 1/2″ overhang. Crimp the edges together, brush with the beaten egg, and sprinkle with raw sugar. Cut a few steam vents into the top crust.

Bake the pie until the filling starts bubbling and the crust is golden brown, about 1 hour. Cool the pie on a rack for 1 hour, and serve.

I have to say that I ran into a bit of a crust problem in my first apple pie attempt of the year, but this filling was resilient enough to make it the best apple pie ever!

Note that you will find yourself with a nearly full bottle of Laird’s bonded apple brandy after making this pie, and you may be wondering what on earth you can do with it. Here’s an option:

Pan American Clipper

Adapted from The Gentleman’s Companion, by Charles H. Baker, Jr., 1939

• 1 1/2 ounces applejack (Baker recommends Calvados; I went with Laird’s bonded)
• 3/4 ounce fresh lime juice
• 1/4 ounce homemade grenadine (to taste, depending on sweetness)
• 1 dash absinthe

Shake well with ice, strain into chilled cocktail glass. Proceed.

via Cocktail Chronicles

I’ve also experimented with subbing allspice dram for the grenadine, or using a combination. It helps punch up the holiday vibe. Definitely try it if you have some on hand. Also, please use good grenadine, preferably your own!

Fine Fixin’s: Chocolate Chess Pie

With Thanksgiving and Christmas right around the corner, it certainly seems like pie time out there. Before Sarah and I hunkered down to make our Thanksgiving day apple pie, I wanted to try a classic chess pie. Usually chess pie is a very simple buttermilk pie. This recipe, however, is a bit different. I figured Sarah would appreciate chocolate more than buttermilk, so I found an equally simple recipe for Chocolate Chess Pie. If you are in need of a really simple pie composed of ingredients you may very well have, please get bakin’.

Chocolate Chess Pie

Adapted from Southern Pies by Nancie McDermott
Serves 8

For the crust
1 sleeve chocolate graham crackers
1 stick butter, melted
1 tablespoon sugar

For the filling
1 stick butter
1 (1 ounce) square unsweetened chocolate (or 3 tablespoons cocoa powder)
1 cup sugar
2 eggs, lightly beaten
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt

Preheat oven to 350°.

To make the crust, crush the graham crackers into fine crumbs. (I like to put them in a large ziploc and smash them with a rolling pin. It’s very satisfying.) Add sugar and melted butter and mix until well combined. Push into a 9 inch pie pan to form a thin crust on the bottom and sides. (I also like to save a few bites for myself.) Bake for 8 minutes, remove from oven, and chill until firm and crunchy, about an hour.

Lower oven temperature to 325°.

To make the filling, heat the butter and chocolate in a saucepan over medium until melted and smooth. Remove from the burner and add the sugar, mixing until well combined. Stir in eggs, vanilla, and salt. Pour the filling into the pie crust and bake for around 45 minutes, until top is puffed and the center is just set. To be honest, I like mine a little on the gooey side so I start checking around 40 minutes just to be safe (however, my mom likes her chess pie totally set and would prefer around 50 minutes. It’s your call here.). I also covered the edges of the crust with foil about half way through to keep it from burning.

Remove the pie from the oven and allow to cool for at least 20 – 30 minutes.

via theKitchn

Fine Fixin’s: Veggie Enchiladas

Vegetable Enchiladas
adapted from The America’s Test Kitchen Healthy Family Cookbook
serves 6
1 (15-ounce) can black beans, rinsed and drained
1 Tbs canola oil
1 onion, minced
1 red or yellow bell pepper, stemmed, seeded, and chopped fine
1 jalapeno, stemmed, seeded, and chopped fine
1 zucchini (8 oz) halved lengthwise, seeded, and chopped small
3 garlic cloves, minced
1 cup fresh or frozen corn
2 1/2 cups enchilada sauce (recipe follows)
1 cup finely crumbled queso fresco or feta cheese
1/2 cup minced fresh cilantro
1/4 cup drained, canned chopped green chiles
2 cups chopped fresh spinach
1 tomato, cored, seeded, and chopped
salt and pepper
12 (6-inch) corn tortillas
cooking spray
1 cup shredded cheddar cheese (about 4 oz)
lime wedges, for serving
Preheat the oven to 450 degrees. Lightly grease a 9×13 inch baking dish.

Mash half the beans in a bowl with fork until mostly smooth; set aside.

Heat the oil in a large nonstick skillet over medium heat. Add the onion, jalapeno, and bell pepper and cook until softened and lightly browned, 5 to 7 minutes. Stir in the zucchini and cook until just tender, 3 to 5 minutes. Stir in the garlic and corn, and cook until just fragrant, about 30 seconds. Add the mashed beans and remaining black beans and cook until warmed through, about 2 minutes.

Transfer the mixture to a large mixing bowl and stir in 1/2 cup of the enchilada sauce, queso fresco, cilantro, green chiles, spinach, and tomato. Season with salt and pepper to taste and set aside.

Place the tortillas on a plate and cover with plastic wrap. Cook 30-60 seconds, until warm and pliable. Spread them out over a clean surface and top each one with a scant 1/3 cup of the filling. Working quickly, roll each torilla tightly and lay them seam-side down in the baking dish.

Spray the enchiladas lightly with cooking spray, and cook 5-7 minutes. Pour the remaining enchilada sauce over the top, sprinkle with cheese, and bake an additional 5-10 minutes, until the enchiladas are heated through and the cheese has melted. Allow to cool 5-10 minutes, then serve, passing lime wedges separately.

Red Enchilada Sauce
1 tsp canola oil
1 onion, minced
3 garlic cloves, minced
3 Tbs chile powder
2 tsp ground cumin
2 tsp sugar
1 (15-oz) can tomato sauce
1/2 cup water
salt and pepper

Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook until softened, 5 minutes. Stir in the garlic, chile powder, cumin, and sugar, and cook, stirring constantly until fragrant, about 30 seconds. Stir in the tomato sauce and water, and bring to a simmer. Cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.

via Pink Parsley

Fine Fixin’s: Fish Tacos, Take 2

Most of the time, easier is better. These fish tacos are faster and easier than our previous recipe, plus they are battered with cornmeal, which is my favorite way to fry fish. I have this incredible memory of going to some out-of-the-way fish fry when I was pretty little and having fresh fish battered with cornmeal and fried. I just love the texture and flavor of cornmeal fish, plus the nostalgia that comes with it!

Fish Taco No. 2

White fish – we used frozen tilapia, but you could use whatever fish you’d like
cornmeal
smoked paprika
2 egg whites, beaten
flour
salt
pepper
vegetable oil
corn tortillas
shredded cabbage
mayo
chipotle peppers in adobo sauce
cilantro
lime

Slice the fish into nugget-sized pieces. Put a cup or so of flour in a bowl and mix in some salt, pepper, and some smoked paprika.
Next you’ll dredge the fish nuggets in the flour, then dip them in the egg whites, and finally coat with the cornmeal.

Meanwhile, heat enough oil to cover the bottom of a frying pan. When you have your nuggets coated and the oil heated, drop them in the pan, turning after a few minutes until browned on all sides. Remove them the pan and place them on a paper towel lined plate to wick away excess oil.

While the fish is frying you can mix up some spicy chipotle mayo. Just take however much mayo you think you’ll want and add some adobo sauce to taste along with lime and smoked paprika.

Now comes the fun part–assembling your tacos! You can obviously use whatever taco topping you’d like. We kept it simple this time with some shredded cabbage, spicy mayo, cilantro and lots of lime.