Roasted Rhubarb CobblerRoasted Rhubarb Cobbler Drizzled with Cream
Easy to make cobbler by Melissa Clark published in the New York Times is as good as they say!! Definitely making this again!!
Ingredients
Rhubarb Filling
1 vanilla bean, split lengthwise, or 1/2 teaspoon vanilla paste or 1 tablespoon vanilla extract
2 pounds rhubarb, trimmed and cut into 1/2 inch pieces, about 7 cups
3/4 cup granulated sugar
1 teaspoon orange zest, optional
Pinch of kosher salt
Biscuit Topping
3/4 cup all purpose flour
2 tablespoons sugar
2 1/4 teaspoons baking powder
Pinch of kosher salt
3 tablespoons cold butter, cut into 1/2 inch cubes
1/3 cup heavy cream plus 1 tablespoon plus more for serving
Demerara sugar or turbinado sugar for sprinkling
Directions
Preheat oven to 425. Into a 1 1/2 – 2 quart gratin or baking dish add the rhubarb, sugar, salt and zest. Then scrape in the vanilla paste or add extract. Stir well. Let macerate while making biscuit dough.
To make the biscuit dough, in a medium bowl whisk together flour, sugar, baking powder and salt. Toss in and coat butter cubes. Cut in butter with a pastry blender, 2 knives or pinch and mix with your fingers until pea size morsels develop. Add 1/2 cup heavy cream and mix just until blended with a rubber spatula or spoon.
Pour dough onto a lightly floured surface. Pat gently into a ball. Divide into 6 pieces. Form each piece into a round disc. Place on a plate and cover with plastic wrap. Refrigerate 30 minutes to 6 hours
Place rhubarb in oven. Roast about 25-30 minutes or until tender and a syrup develops. Stir halfway through.
Place the dough rounds over cobbler evenly spaced. Brush rounds with remaining 1 tablespoon heavy cream and sprinkle with Demerara sugar.
Lower temperature to 375 and bake 20-30 minutes or until biscuits are lightly browned.
Serve warm or at room temperature. Drizzle each serving with heavy cream just before eating.
This New York Times recipe is a full flavored take on cauliflower. Served warm or cold it works both ways. The cauliflower can be roasted ahead of time and served cold with the dressing and added parsley or it can be reheated and tossed with the cold additions. I prefer the warm cauliflower.
Slicing thick slabs of cauliflower was a great way to cut this up. It somewhat falls apart into uneven pieces which you can break further apart as you choose.
It’s great as a side salad or a vegetarian main dish. I’ve also made it with broccoli which is good too but the broccoli adds even more flavor to this dish.
Ingredients
1 medium cauliflower (2 pounds)
1/4 – 1/2 cup capers, drained
1/4 cup olive oil
Salt and pepper
1 lemon, zest and juice (1/4 cup or so)
1/2 cup Parmesan finely grated plus more for serving
1/4 – 1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 anchovies, drained and chopped, optional
2 cloves garlic, minced
1-2 cups whole leaf Italian parsley
Directions
Heat oven to 450 degrees
Remove outer leaves from cauliflower and cut into large pieces. Trim stem so the cauliflower can stand upright. Slice thick slabs, about 5, and break off flowerettes. Pieces can be small or quite large and you can cut them into bites at the table.
Place all cauliflower bits and pieces on a large baking sheet. Toss with capers and olive oil, salt and pepper. Spread cauliflower evenly without overlapping to promote browning.
Turn cauliflower mixture over after 15 minutes and roast another 15 minutes. Color should be lightly or medium browned. Capers will be crisped.
Remove from oven and set aside. In a large bowl combine dressing ingredients: zest and juice of 1 lemon, mayonnaise, Parmesan, Dijon, garlic, anchovies, salt and pepper. I don’t add the anchovies.
Just before serving scrape all of the cauliflower into the salad dressing. Toss in as much parsley as you like. I added 2 cups which is twice as much as the original recipe.
Serve onto plates and add more Parmesan to each.
Serves 4 as a main course or 6 as side dishes.
Roasted Cauliflower and CapersCaesar DressingChristmas Dinner Salad
There’s shock and laughter when you serve this directly on the table as they do all over Italy! Kids love it! It’s an ancient way of serving food. This rustic meal is specifically from Italy. We experienced this near a small village northwest of Milano near Lake Maggiore called Arcumeggia. It’s known as “the village of paintings.” We were taken there by our friends Marino and Giovanna Nebuloni and are forever grateful to them for sharing so much of their cuisine and culture with us over the years.
For the full effect, line your table with a plastic covering. Then top it with a heavy paper or a craft or butcher paper. Pour the polenta in the middle and using a large spoon give it a bowl like shape. Then fill the “polenta bowl” with the Italian sausage and tomato sauce. Add a final shredding of Parmesan, scatter fresh basil over it all and you’re ready to go. If you want more veggies, add a pile or bowl of roasted broccoli to the table.
This meal is a thick creamy polenta which can hold the meaty tomato sauce. A jar of tomato sauce is NOT a substitute!
Polenta on the Table
You can use a large wood cutting board to serve this. There is even a special Italian board called a spianatora used for this. Plates are also optional.
Polenta refers to cornmeal today. But maize did not arrive in Italy until 1650. Before then polenta was made from barley, spelt, chickpea or walnut flour. The word polenta came from the Latin pulmentum. Polenta is also known as grits.
Serves 8
If you are only serving 4, make 1/2 the polenta recipe. It is not good when reheated. The leftover sauce can be frozen.
Ingredients
Sauce
4 tablespoons olive oil
2 pounds Italian sausage meat, casings removed. We use HOT Italian sausage
2 large onions, chopped
2 large fennel bulbs, chopped
6 garlic cloves, minced
1 cup red wine
1-1 pound 15 oz can Italian plum tomatoes, San Marzano is best. Break tomatoes into smaller pieces with your hands into a bowl
1 teaspoon sugar
Large handful fresh basil, roughly torn, plus some for the table
Polenta
4 cups chicken stock
1 1/3 cups Bob’s Red Mill Polenta (medium grind cornmeal) or regular grits
5 tablespoons butter
1 cup grated Parmesan plus more served at the table
Directions
Sausage Tomato Sauce
In a wide heavy bottom sauce pan or casserole over medium high heat place 2 tablespoons olive oil.
Add the sausage and chop it with a large spoon or metal spatula into large chunks as you brown it. You want large size pieces about 1 inch or so in size.
When browned, remove meat from pan. Then add another 2 tablespoons olive oil to the pan. Reduce heat to low and add the onion and fennel. Stir and sauté until tender.
Add the garlic and sauté 30 seconds. Increase heat to medium and add wine and let bubble for 1 minute.
Add tomatoes, sugar and cooked sausage meat. Reduce heat to low, cover and simmer gently 20 minutes.
Add the basil and reserve some for the table. Taste for seasoning. Voila!
This sauce can be made the day before. The polenta can not because it thickens up too much as it cools and becomes too solid.
Polenta
Immediately before you are ready to serve the Polenta on the Table, make the polenta. It thickens too much as it sits in the saucepan to be made ahead of time.
Bring stock to a boil in a large saucepan. Slowly add the polenta while whisking.
Reduce heat to a simmer. Whisk constantly while simmering 10 minutes or until thick, creamy and tender.
Add butter and Parmesan, whisking till blended in.
Another option for the polenta is in the same saucepan melt 2 tablespoons butter and sauté a chopped onion and then when translucent add 2 cloves minced garlic for 30 seconds. Then add the stock and proceed.
You are now ready to serve!
If you are serving 8, make 2 mounds of polenta at the table. If you are serving 4, then make 1 mound.
Use a large spoon to make a bowl shape in the polenta with sides high enough to hold the sauce.
Pour 1/2 the Sausage Tomato Sauce into each polenta bowl.
Sprinkle some Parmesan over the sauce and toss basil over it all.
Voila! Time to eat! Everyone helps themselves. I like to use a flat metal spatula for serving.
This is a quick and easy way to make Cuban style soup. The fastest method is to only use 2 canned foods: seasoned black beans and fire roasted tomatoes. Simmer them together 10 minutes and Voila! Serve with white rice.
You can step it up a notch by first sautéing onion and green pepper. Then adding garlic, cumin and oregano. Simmer a bit and add red wine vinegar at the end, or a nice thick balsamic vinegar.
It’s great comfort food. Traditional Cuban style is served with hard boiled egg on top. This recipe makes 4 servings.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 large green pepper, chopped
1 teaspoon minced garlic
1-2 teaspoons oregano
1 teaspoon cumin
1-15 oz. can black beans, not drained, seasoned if possible
1-15 oz can fire roasted tomatoes
Red wine vinegar or balsamic for the table
3 cups cooked white rice
Hard boiled eggs, chopped, optional
Directions
Heat a medium saucepan over medium high heat.
Add onion and green pepper and sauté until wilted
Add garlic, cumin and oregano and simmer and stir over medium heat 1 -2 minutes.
Add black beans and tomatoes. Stir well and simmer 10 minutes
Ladle soup into serving bowls. Top with a scoop of rice. You can make a nice looking mound by packing the rice in a scoop or measuring cup. Top with vinegar and chopped eggs
Tomato Sauce with a Halved OnionPasta with Tomato Sauce and Grated Parmesan with Meatballs
This Marcella Hazan recipe from the New York Times is my new favorite way to make pasta now!! It’s quick and delish! Easy and fast. Slice an onion in half and simmer it in a can of tomatoes or tomato sauce with 5 tablespoons butter! That’s it. Here’s the details
Ingredients
1-29 oz can Marzano whole tomatoes without skins or tomato sauce, or any other canned tomato
1 onion cut in half
5 tablespoons butter
Pinch or two of salt
Directions
In a saucepan or frypan combine tomatoes, onion, butter and salt
Bring to a simmer for 30-45 minutes, covered at least partially. Stirring occasionally. I try to keep it covered.
Break any tomato pieces with a spoon on the side of the pan.
Remove onion and add 1/2 to 1 pound cooked and drained pasta. It depends how saucy you like your pasta. I like mine saucy so I add only 1/2 pound or so of pasta.
This is a very forgiving flexible recipe. Dill and chickpeas are optional. Even the celery is optional. You can cube the chicken if you prefer. I think most important is to not overcook the chicken. I think an instant read digital thermometer is extremely helpful to prevent overcooking.
I poach it in a pot of water with salt and a few herbs and veggies for added flavor. Bring it to a boil and then turn the heat off until done. I’ll give you more specifics below
Ingredients ready to go
Ingredients
3 chicken breasts, boned and skinless and cut in half crosswise
2 teaspoons salt for water
1 medium onion, quartered , optional
2 sticks celery, halved, optional
5 whole peppercorns, optional
1 bay leaf, optional
2 cups diced celery
2 handfuls of fresh dill, chopped fine
1 can chickpeas, drained
1/3 cup mayonnaise
1/3 cup nonfat Greek yogurt
1/3 cup sour cream
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons white balsamic vinegar
Directions
Fill a large pot with water and add onion, celery sticks, 2 teaspoons salt, peppercorns and bay leaf. Bring to a boil.
Add chicken breasts. Try to make sure they’re all about the same size so they cook evenly.
Bring to a boil, cover and turn off the heat. If you have a gas stove turn the heat on as low as possible. An electric stove will maintain a low heat for some time.
Using an instant read digital thermometer check the temperature of the breasts every 5 minutes. When it reaches 155 remove from hot water and place in a colander to drain. The chicken will continue cooking as it cools. All the breast halves may not get to the 155 degrees at the same time.
When it’s cooled start shredding the chicken into a large bowl
In a medium bowl combine mayonnaise, yogurt, sour cream, dill, salt, pepper, and white balsamic vinegar. Taste the dressing and add seasonings if you think it’s needed.
Add chickpeas to the dressing and smash them against the side of the bowl with a fork. Smash as many as you like. They all don’t need to be smashed.
Add the dressing to the chicken and mix well. Then add the celery and mix again.
That’s it! Ready to serve or store in the frig. This keeps about 4 days.
Shredded chickenDressing with DillDressing Chicken Salad with Dill and Chickpeas
This easy appetizer or snack is from Giada De Laurentiis. It’s very popular on her website and super easy to make. There’s a lot of flexibility in the ingredients you choose too. You can come up with your own ideas of Italian food items to add such as tiny mozzarella balls or dried tomatoes in oil.
Giada uses marinated artichokes which I did not. I found these tiny Pepper Drops by Delallo. They’re a sweet and spicy marinated tiny red pepper. She adds truffle pearls which I did not, but another time I definitely will! I found Balsamic Drops which are super! I also do not use the dipping sauce. I think it’s flavorful enough without it. And less messy.
Giada’s Ingredients
6 slices Italian prosciutto
Arugula
Lemon juice
Marinated roasted peppers, sliced
Marinated artichokes
Fresh ricotta cheese
Olive oil
Aged balsamic vinegar
Fresh grated Parmesan for topping
Truffle pearls for topping
Olive oil and aged balsamic vinegar for dipping
Nina’s Ingredients
6 slices Italian prosciutto
Arugula
Delallo sun dried red peppers marinated in oil, sliced
Fresh ricotta cheese
Delallo Sweet n Tangy Pepper Drops
Extra Virgin Olive Oil
Thick Aged Balsamic Vinegar
Balsamic Drops
Grated Romano Cheese
Shaved Parmesan Cheese
Sushi ready to roll
Directions
On a cutting board layer prosciutto next to each other so they overlap
Layer each of the ingredients in the order listed with the balsamic as the last ingredient
Roll up the sushi as tight as you can and cut them in 1 inch bite size pieces
Place them cut side down on a serving tray to look like sushi. Maybe in 2 straight lines
On the top of the cut sushi place individual pieces of various toppings like the shaved Parmesan, Pepper Drops and/or Truffle Pearls
Dragon Fruit Coconut PuddingDragon FruitDragon Fruit Interior
Dragon Fruit is also called pitaya and it grows on vines in tropical climates. It has a beautiful pink color on the exterior skin. The interior is soft and bright white in color with black tiny seeds throughout. It can be scooped out easily. Its flavor is mild and is also full of antioxidants
In Hawaii, many times I had this kind of pudding made with almond or coconut milk. It also had chia seeds and or dragon fruit. It was served as a light breakfast, dessert or snack. You can use either almond or coconut milk. I added dragon fruit and chia seeds. You could do either or both. Enjoy!
Ingredients
1 package unflavored gelatin
1/2 cup water
1 dragon fruit
1 can coconut milk or 12 oz almond milk
2 tablespoons chia seeds
2-3 tablespoons pure maple syrup
Directions
In a medium size saucepan add 1/2 cup water. Sprinkle gelatin over surface. Let sit 5 -10 minutes until softened.
Cut open a dragonfruit and scoop out insides. Place in a small bowl. Mash with a potato masher. Add to gelatin
Add coconut milk, chia seeds and maple syrup to dragon fruit mixture and whisk together
Heat mixture over low heat. Whisk and stir just until it reaches a low simmer. Remove from heat.
Pour into individual serving bowls or jars with covers. I save my Bonne Maman jam jars for storage containers. Refrigerate several hours or until set and cold.
Serve cold. You can top with fresh colorful berries like raspberries or blueberries if you like. Makes about 4 servings.
Basic ingredients Mashed Dragon FruitSimmer Ingredients Pour into individual serving containers Bonne Maman Jam JarsEnjoy this light breakfast or snack!
Sheet Pan Broiled Pork ChopsAnother day, another chop
This is a recipe we made when I was a teen. It’s very simple. It’s a bone in loin pork chop with a light bread coating. Not heavy and thick. Sprinkled breadcrumbs coat the chops. It’s not a chop dipped in flour, then egg, and then breadcrumbs. That’s another recipe entirely
My mom worked late so I often made dinner. This was one of her recipes
Pork chops today have become extremely lean. Don’t buy those. Look for loin chops with the bone. It also needs to have some visible fat or it will be too dry. Broiling needs to use meats that have some fat no matter what the meat is because it is a dry form of cooking. There is no moisture added during cooking like there is when cooking in a sauce.
When I was a kid we used a broiler pan and broiled both sides of the chops. You can also use a wire rack set in a sheet pan instead of a broiling pan.
Another method is sheet pan broiling which is broiling on a sheet pan and broiling only 1 side of the chops. It’s your choice.
The sheet pan broiling pork chops turn out moister. The true broiled on both sides chops have a nice lightly breaded crust on both sides.
I used the sheet pan method in these photos. Besides being moister the other reason I prefer the sheet pan method is some of the breading sticks to the pan when turning over the traditional broiled pork chops. It almost seems a waste to bread both sides and to then have part of the breading stick to the pan.
Also make sure to use real stick butter, not the spreadable butter. The real butter adds to the flavor of this dish. The spreadable butter has water in it and will make this a soggy mess
Have fun with this quick and easy dish that everyone loves!
Ingredients
4 Loin pork chops, not too lean, bone in
2 tablespoons melted butter or more
1-3 tablespoons plain traditional dried breadcrumbs, not panko style
Salt and pepper
Paprika, optional
Instructions
Decide which broiling method you’ll use
For easier clean up it’s best to line your sheet pan or broiler pan with foil
Place rack or broiler tray in place or if using the sheet pan method don’t add anything to the foiled sheet pan
Place chops on a rack or a sheet pan. Season with salt and pepper on both sides of chops
If using a rack, then brush both sides of chops with butter and sprinkle both sides with breadcrumbs. If using the sheet pan method, brush with butter and sprinkle breadcrumbs over one side of chops. Don’t add too much breadcrumbs. It will burn. This is a light bread coating
Sprinkle with paprika if desired
Broil both sides 3-5 minutes. Or broil 1 side 5-10 minutes depending on thickness of chops
Internal temperature should be 165 degrees
Serving traditionally with applesauce is the German influence. Any starch and vegetable would be perfect. Mashed potatoes and broccoli are typical or just a big salad as I have done here
Lightly breaded chops ready for broilingChops Pan BroilingSheet pan broiled breaded pork chopVoila!
Messy decorating but perfectly baked cookies!Cookie dough is flecked with almonds bits
This is a great old recipe that’s more flavorful than sugar cookies. It’s a true almond flavor from finely chopped almonds. It’s also flavored with cinnamon and vanilla for a true German taste.
This makes a lot of cookie dough. You can freeze the extra dough or bake all the cookies and freeze the extras cookies. The color is a deep tan and the added flecks of finely chopped almonds adds texture and interest.
I like weighing the flour and sugar when I bake. It is a much more accurate measurement, so I’ve added the weights in grams.
Ingredients
1 1/2 cups butter, 3 sticks, room temperature
1 pound confectioners sugar, 454 grams
4 eggs
1 teaspoon vanilla
4 cups sifted flour, 472 grams
3 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/2 pound almonds, finely chopped
Directions
Whisk together sifted flour, cinnamon, baking powder and salt. Set aside.
In a mixer beat butter till light. Add confectioners sugar and beat till creamy. Add eggs and vanilla and beat till fluffy.
Add flour mixture to butter mixture and mix at a slow speed just until combined.
Add nuts to dough and mix until combined.
Scrape dough into a medium bowl. Cover and chill overnight or several hours
Take a cup or 2 of dough and pat into a round shape on a floured surface. Roll to desired thickness. Cut with cookie cutters and place on cookie sheets lined with parchment paper. Keep 1-2 inches in between cookies. Arrange cookies of same size on each sheet for even baking.
Bake at 375 degrees F for 7-8 minutes or until done. Do not let cookies brown at the edges. They will puff up. Also they crisp up as they cool.
Cool cookies on cooling racks.
Decorate after cooling several hours if desired. I use Royal Icing. Recipe below
ROYAL ICING
Combine in a medium bowl 1 egg white and 1 teaspoon fresh lemon juice. Add confectioners to desired consistency. Thicker icing for piping. Thinner for spreading and dipping. Start with 1 cup confectioners sugar and see what the consistency is.
nina in the kitchen 