Peppermint Bark

Ingredients

10 oz. (1 bag) chocolate chips (dark, milk or semi-sweet)
5 oz. (1/2 bag) white chocolate chips
4 candy canes (crushed)

Directions

Line a baking sheet with wax paper. Place candy canes in a freezer bag and crush with a meat pounder or other heavy object. Melt dark chocolate (in the microwave or using a double boiler). Pour chocolate onto lined baking sheet, using a spatula to spread evenly. Melt white chocolate (either in microwave or double boiler). Spoon white chocolate over dark chocolate. Drag a toothpick from one end of the baking sheet to the other and then drag a toothpick across the baking sheet, creating a swirl pattern. Sprinkle crushed candy canes over the chocolate, making sure to press down the larger pieces into the chocolate. Set aside to cool (about 30 minutes). When the bark is set, use your hands to break apart into random pieces. Enjoy!

Pasta Fagioli

adapted from Giada De Laurentiis, Giada’s Family Dinners

Ingredients

4 sprigs fresh thyme
1 large sprig fresh rosemary
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped onion
2 teaspoons minced garlic

6 cups low-sodium chicken broth
2 (14.5-ounce) cans red kidney beans, drained and rinsed
3/4 cup small pasta (I used Ditalini "little thimbles")
Fresh ground black pepper
1/3 cup grated Parmesan
1 tablespoon extra-virgin olive oil

Directions

Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine, or coarsely chop the herbs and add directly to soup. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, and garlic and sauté until the onion is tender, about 3 minutes. Add the broth, beans, and herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. If used, discard the sachet of herbs. Puree 1 cup of the bean mixture using an immersion blender until smooth. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper. Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.

Holiday Brunch

We hosted a Holiday Brunch for our friends this past weekend. We had a buffet brunch, including a champagne bar (mimosas and bellinis), and then our annual cookie exchange and secret santa gift exchange. It was a perfect afternoon celebrating the holidays with friends!

Menu

Champagne Bar
Coffee
Egg Puff Casserole
French Toast Casserole
Spiral Glazed Ham
Biscuits
Citrus Fruit Salad (oranges, pineapple and pomegranate seeds)
Chocolate Chip Banana Bread
Assorted Donuts

Baked French Toast Casserole with Maple Syrup

adapted from Food Network TV, Paula Deen's Home Cooking

Ingredients
1 loaf French bread (13 to 16 ounces) (I used Challah Bread)
8 large eggs 2 cups half-and-half 1 cup milk 2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows

Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 or 3 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a whisk until blended but not too bubbly. Either pour mixture over the bread slices, or dip each slice of bread into the egg mixture making sure all slices are covered evenly with the milk-egg mixture. I dipped each slice individually to ensure the dish wasn’t too soggy. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and in between each of the bread slices. Bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

1/2 pound (2 sticks) butter, 1 cup packed light brown sugar, 1 cup chopped pecans, 2 tablespoons light corn syrup, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg. Combine all ingredients in a medium bowl and blend well.

Pfeffernusse

adpated from Martha Stewart Living

I made these cookies for a holiday cookie exchange. They are simple and delicious! They are a German spice cookie, similar to gingerbread, that look like little snowballs. They taste like winter to me and go perfectly with a cup of milk or hot chocolate.

Ingredients
Makes 3 dozen

1 1/4 cups confectioners' sugar
2 1/4 cups all-purpose flour
1/4 teaspoon freshly ground pepper
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1 large egg
1/4 cup unsulfured molasses
1/2 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place the confectioners' sugar in a brown paper bag.

In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda. Set aside. Place butter, brown sugar, and molasses in the bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off dough in tablespoon amounts; roll into 1 1/4-inch balls. Arrange balls 1 1/2 inches apart on prepared baking sheets. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)

Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes, rotating sheets halfway through. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack. Store in an airtight container.

Chocolate Gingerbread

adapted from Martha Stewart

Each year my friends and I got together for a "Fall Pie Baking" night. This year we did it so late in the season I decided to forgo the pie altogether and make gingerbread. Gingerbread is my one of my favorite holiday desserts and I am always looking for the perfect recipe. This was good, but I found it to be a bit dry. The other recipe in this blog for Pear Gingerbread is a better gingerbread in my opinion. I cut them into bars- on the far right in the picture bellow.


Ingredients
(Makes 16)
4 tablespoons (1/2 stick) unsalted butter, melted, plus more for pan
1/4 cup unsweetened cocoa powder, plus more for pan
3/4 cup all-purpose flour
1 teaspoon ground ginger
1 teaspoon pumpkin-pie spice
1/2 teaspoon baking soda
1/2 cup packed dark-brown sugar
1/4 cup unsulfured molasses
1 large egg
1/4 cup sour cream
1/2 cup semisweet chocolate chips
confectioners' sugar, for dusting (optional)

Directions
Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust paper and sides of pan with cocoa; set aside.

In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside. In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.

Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to a wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board, and cut into 16 squares. Before serving, dust bars with confectioners sugar, if desired. (To store, keep in an airtight container at room temperature, up to 3 days.)

Chickpea-Tomato Soup with Rosemary

adapted from Orangette

While I know I will never actually do it, the thought of making a-soup-a-week is very tempting. It's hands down my favorite thing to cook in the Fall (and no, this statement does not diminish my avowed love of pumpkins because of course, they can also be used in many soups!). I love the way a pot of soup makes the house smell as it simmers on the stove and the way a big bowl warms you up better than an extra pair of socks. There are just so many types I want to try…. so on my day off, I decided to make this simple and easy Tomato Chickpea Soup. Perfect for a cold evening served with warm bread and extra sharp cheddar cheese, and even better warmed up the next day for lunch!

Ingredients

2 15-ounce cans chickpeas
3 Tbs olive oil
2 garlic cloves, peeled and coarsely chopped
2 3-inch sprigs fresh rosemary, needles removed from stem and finely chopped
2 cans diced tomatoes, one 28-ounce and one 14.5-ounce
A pinch of sugar
1 teaspoon salt
Freshly ground black pepper
4 cups vegetable or chicken stock

Directions

Drain the canned chickpeas in a colander, and rinse them well. Warm the olive oil in a large soup pot over medium-low heat, and add the garlic and rosemary. Cook for a minute or two, and then add the tomatoes, sugar, salt, a few grinds of pepper, roughly half of the chickpeas, and the stock. Bring to a boil over high heat; then reduce the heat to low and simmer, partially covered, for 20 minutes.

Remove the soup from the heat and purée the soup directly in the pot using an immersion blender. Add the remaining chickpeas, and warm the soup over medium heat. Serve warm.

Butternut Squash and Sage Lasagna

adapted from Martha Stewart

We had a full house for Family Dinner the other weekend and I wanted to make something “Fall” inspired that would also feed the masses. This dish was perfect. We served it with an Arugula Salad with Pears, Gorgonzola, Pomegranate and Pecans, and Grilled Italian Sausage (to satisfy the carnivores). It was definitely not an easy dish to prepare- Tony and both felt like we were on an episode of Top Chef the way we were frantically spinning about the kitchen. But it was fun and well worth it! We also doubled the recipe to feed 10 people.

Ingredients
(Serves 8)

3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound whole-milk ricotta cheese
1/2 cup heavy cream
2 large egg yolks
1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
Freshly grated nutmeg
2 tablespoons unsalted butter
1/3 cup loosely packed fresh sage leaves, coarsely chopped
1 1/4 cups homemade or store-bought low-sodium chicken stock
Lasagna Noodles
4 ounces finely grated Parmesan cheese (1 1/4 cups)

Directions

Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool. Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt. Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.

Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper. Spread 3/4 cup of ricotta mixture in a 9-cup baking dish (we used a 9X13 dish). Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture. Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

Butternut Squash Risotto

I know, I know... I said I would cut back on Martha Stewart recipes- but I just couldn't help myself! Tony and I wanted risotto for dinner and I had leftover squash from the dinner I made earlier this week... so I just happened to already have a Butternut squash risotto recipe on hand from Martha- perfect solution! This was a nice alternative to basic risotto- the squash makes the dish even creamier and flavorful. Another simple and tasty Fall dinner (if you can't tell I love my autumnal vegetables!)




Ingredients
Serves 4 to 6 (I cut the recipe in half to serve two)

1 medium butternut squash (peeled, seeded and cut into 1 inch pieces)
6 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 tablespoon olive oil
4 shallots, minced
2 cups Arborio rice
1/2 cup dry white wine
Freshly grated nutmeg
Salt and freshly ground black pepper
1 tablespoon chopped fresh rosemary, plus sprigs for garnish
1/2 cup freshly grated Parmesan cheese

Directions

Steam squash for 10 to 15 minutes and then mash lightly. Meanwhile, in a large saucepan, heat stock to a simmer. In a large heavy saucepan over medium heat, melt 1 tablespoon butter. Add oil and shallots; cook for 2 minutes. Add rice; cook, stirring, for 5 minutes. Add wine to rice, and cook, stirring, until wine is nearly absorbed. Stir in a cup of stock and the squash. Cook at a steady simmer until liquid is nearly absorbed. Continue stirring in stock, a ladleful at a time, until rice is creamy and firm but not hard in the center, 15 to 20 minutes. Add nutmeg, salt, and pepper to taste. Add chopped rosemary. Stir in remaining butter and most of the Parmesan. Serve immediately in shallow bowls garnished with the remaining cheese and rosemary sprigs. Serve with crusty french bread and a fruity red wine (we opened a bottle of Sterling Vintner's Collection Cabernet Sauvignon). Enjoy!

Pasta with Butternut Squash and Pecans

This is a great Fall pasta dish. It was pretty easy to prepare- I made it during the week after work and it was worth the little extra effort. We carved our pumpkins the night before and I included the butternut squash in the festivities (i.e. peeled and chopped it up in advance). That saved a lot of time and made it easier to throw together the next night. This dish just tasted like Autumn and made the house smell delicious too! I got this recipe from Martha Stewart- shocking, I know- but I actually saw her make it on her show and she made it look so good and effortless (whipped it up while interviewing a celebrity at the same time of course!). I do realize I need to vary my sources a bit or else I am going to have to change the name of this blog to Cooking with Martha or something!

Ingredients

(Serves 4)

1 pound tubular pasta, such as gemelli or penne
1 butternut squash, peeled, seeded, and cut into 1/2-inch pieces
4 tablespoons unsalted butter (I used 3 tablespoons)
1/2 cup pecans, coarsely chopped (I actually didn’t read this carefullyand left them whole- which was great too!)
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for serving (I used less)
1/2 cup fresh flat-leaf parsley, thinly sliced (omitted because we didn’t have any)
1/2 cup freshly grated parmesan cheese (I just shaved some on top)
1 cup fresh ricotta cheese (I just dolloped about a tablespoon on each plate)

Directions

Steam the butternut squash until easily pierced with the tip of a knife, about 8 minutes. Remove from heat and set aside. In a medium skillet over medium heat, cook butter, stirring, until melted and just beginning to brown, about 5 minutes. Add pecans and cook, stirring, until lightly toasted, about 3 minutes. Add squash and stir gently to combine; season with salt and pepper.

Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook according to package directions. Drain and return to pot. Add olive oil and parsley and season with salt and pepper; toss to combine. Divide pasta evenly between 4 plates and spoon squash mixture on top of pasta. Or as we did, just add the pasta to the pan of squash mixture and stir to combine. Top each plate with a dollop of ricotta and shaving of Parmesan.

It's the Great Pumpkin!

We picked these pumpkins from a pumpkin patch in Virgina last weekend:

And delicious Roasted Pumpkin Seeds!

Preheat oven to 375 degrees. Spread seeds out on a baking sheet. We seasoned them with half salt (me) and half Old Bay (Tony). Bake for 15 to 20 minutes or until golden. Make sure not over-bake- they burn very easy!

Happy Halloween!!

Vegetarian Black Bean Chili

from Martha Stewart Everyday Food

This was the easiest soup/chili/stew/meal-you-serve-in-a-bowl, ever! I hesitate to call it a “chili” because it isn’t as thick as chili and certainly doesn’t take all day to sit and simmer on the stove. Regardless of what you call it, this dish is hearty and delicious. It is perfect for a Fall evening, served with crusty bread or tortilla chips and topped with sharp cheddar cheese and sour cream. Yum!

Ingredients

1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
Coarse salt and ground pepper
2 zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise
2 carrots, thinly sliced
1 tablespoon chili powder (optional)
1 teaspoon ground cumin
2 cans (19 ounces each) black beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 package (10 ounces) frozen corn kernels, thawed

Directions

In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes. Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more. Top with grated cheese and a dollop of sour cream!

Fall= Soup!

It’s officially Fall! My favorite season!

In addition to the cooler weather, the leaves changing colors, the apple cider and pumpkins, it is also time for SOUP! So to start off this season I made a Carrot Apple Ginger Soup. It’s a very vegetarian soup, but even my carnivorous husband liked it! As a copyright attorney I should know better, however, I do not have a source for this recipe. I’ve had this recipe for a long time and always wanted to try it. However, it’s been so long I have no idea where I got it from! So I apologize to whomever came up with this wonderful creation originally … it is delicious!

Carrot Apple Ginger Soup

Ingredients

1 lb. carrots (peeled and cut into 1 inch pieces)

½ lb. parsnips (peeled and cut into 1 inch pieces)

1 lb. apples (peeled and cut into 1 inch pieces)

3 tablespoons extra virgin olive oil

1 tsp. salt

½ tsp. black pepper

1 quart vegetable or chicken broth

1 cup water

1 tablespoon fresh grated ginger

Directions

Preheat oven to 400 degrees. Combine carrots, parsnips, apples, olive oil, salt and pepper in a large bowl. Toss well to coat. Spread in a single layer on a rimmed baking sheet (may require two baking sheets). Roast for 12 to 15 minutes, until soft and browned. Transfer to a large sauce pan and cover with broth and water. Bring to boil and then reduce to simmer. Stir in ginger and cook for 8 to 10 minutes longer. Remove from heat and cool slightly. Blend until smooth, using a regular blender or an immersion blender. Season to taste with salt and pepper. Enjoy!

Under the Tuscan Sun

Ciao! We are back from an amazing vacation in Italy where we trekked around Rome and ate and drank our way through Tuscany! We started (and ended) our trip in Rome which is still one of my favorite cities.

I love the way the old (really old) blends in with the new and how the frantic pace of the people is balanced by the calm beauty of the statues and fountains. It is truly a city that has it all. One moment you can be dodging mopeds on a busy street only to turn a corner and find yourself strolling down a peaceful cobblestone alley lined with flower boxes. There is so much to do and see in Rome, I am impressed with how much ground we covered in two days!

Yet we still found time to sit in piazzas and drink wine and enjoy gelato by the Trevi Fountain!

Tuscany

Then we headed to Tuscany where we rented a villa with eight of our friends. We stayed at a villa called Podere Pamaio just outside of Arezzo. To say this place was spectacular is an understatement. I literally had butterflies in my stomach as we drove up the gravel path and saw the villa for the first time. The pictures and website did not do it justice.

The villa is what they call Agritourismo – which basically means vacation on a farm- however, not in the “milk the cow and shovel manure” kind of way! The house is located on a vineyard. The owners grow and sell their own grapes and are planning to make their own wine next year. They are currently in the process of building a “cantina” where they will make the wine and open it for tourists for wine tasting. They also grow olives and make their own olive oil which is delicious. The kitchen in the villa was stocked with the olive oil and we used it a lot!

In addition to the beautiful setting, Monica (one of the owners) would bring us fresh fruit and vegetable boxes straight from the garden. I was in heaven!

We actually cooked at the villa two nights using food “from the land.”

As if we weren’t spoiled enough by the spacious house, infinity pool and breathtaking views- Monica also brought us homemade tortes (her specialty) and homemade biscotti!

Why we would ever leave the villa is a good question- but we did manage to get ourselves out and visit a number of Tuscan towns. We had many adventures including amazing meals and wine. So I will share with you some of the culinary highlights:

The Market at Campo di Fiori in Rome:

(zucchini flowers)

(prosciutto)

Fettuccine Tartufo (black truffle sauce)....

my favorite meal of the trip (I think.... )

Zuchinni Flowers
stuffed with ricotta cheese and sweet pea sauce

Pici with Duck Ragu
(a traditional Tuscan pasta)

Crepe with Black Truffles
with a Pecorino cheese sauce (look at all those shaved truffles!!!)

Scampi Risotto

Our Loot
We brought home A LOT of wine and olive oil (including truffle oil!)

It was an amazing trip!

This way our view each night from the Villa....

Banana Bread

Our family dog Shadow recently passed away. He was 13 years old and lived a great life. However, that doesn't make it any easier. We all loved him and he was a member of our family. So I decided to make a Banana Bread for my parents and mail it up to them. However, my first attempt failed miserably. I used a recipe from Joy of Cooking and it came out terribly. Maybe it was because I used frozen bananas? Either way, my second attempt: I went to my tried and true Martha Stewart for a recipe. This one came out great!

Comforting Banana Bread

from Martha Stewart Living

Ingredients
1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans (optional)

Directions
Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Peanut Butter Blondies

Happy Birthday Regina!

Since I couldn't make it up to NYC for her actual birthday, I decided to send up some baked goods in my place! And what better choice than a dessert from the famous NYC Magnolia Bakery?! I got this recipe from Culinary Concoctions by Peabody, who adapted it from the Magnolia Bakery cookbook. I made some further adaptations and the result was quite tasty! (I haaaad to sample one :)

Ingredients
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup smooth peanut butter
3/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
2 tsp vanilla extract
3/4 cup coarsely chopped toasted pecans (omitted)
1/2 cup chocolate chips
1/2 cup coarsely chopped white chocolate (omitted)

Directions
Preheat oven to 325F. Grease and lightly flour and 8 inch square baking pan.In a small bowl, combine the flour, baking soda, baking powder and salt. Set aside.

In a large bowl, cream the butter with the peanut butter and the sugars until smooth about 2-3 minutes. Add the egg and vanilla and beat well. Add the dry ingredients and mix thoroughly. Stir in chocolate chips (reserve 2 tbs). Spread the batter evenly in the prepared pan. Sprinkle the reserved chips evenly over the top and, using a spatula, gently press into the batter. Bake for 30-35 minutes, or until a cake tester inserted comes out clean with moist crumbs attached. Do not overbake! Allow to cool to room temperature before cutting and serving.