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Archive for November, 2011

Cheddar and Stout Meatloaf

Posted in Savory, tagged , , , , , on November 29, 2011| 19 Comments »

So, how glamorous does meatloaf sound?  Personally, I thought Bat Out of Hell was a fine album, though I wouldn’t say he sounds glamorous.  Er, wait.  Wrong meatloaf.  Poor jokes aside, the dish generally doesn’t sound that elegant either, but this recipe makes me weak in the knees.  It’s one of those meals that I think about far too often.  The problem with most meatloaf– aside from the unappetizing name– is that it’s usually a bland brick that’s really only edible when covered in a pile of ketchup.  I always think of the grade school lunch variety.  This is a whole different experience.  Just look at that bacon!  And if you’re ready to move on from Thanksgiving leftovers, this hearty version is perfect. 

So what makes this meatloaf different?  What makes it special?  As always, it’s the ingredients.  Aside from the carrots, celery, and onions that form a good base, this dish relies on mushrooms for a complex earthiness.  There’s also cheddar to add more depth, texture, and a hint of saltiness.  And beer.  I used one of Radd’s home-brewed dark stouts, which worked nicely with the mushrooms and cheddar.  Finally, there’s the bacon.  Wow.  It makes the dish.  Not only does it add so much flavor, but it helps keep the meatloaf juicy.  Keeping this meal moist is key, so aside from the bacon, the milk-soaked bread is essential.

This meatloaf would be a wonderful centerpiece meal, accompanied by several sides, but– to be honest with you– I made it for sandwiches.  I was craving a to-die-for meatloaf sandwich and I got it.  I cut a nice thick piece and put it on a ciabatta roll, covered it with a bit of mayo and harissa and a mound of hot peppers.  Amazing.  I also found that it was incredible when paired with the homemade ketchup I made this Summer.  I’m not sure which one I like better, so I’m tempted to make another meatloaf just to find out.

The Recipe : Cheddar and Stout Meatloaf

Serves 8

2 tablespoons olive oil

2/3 cup chopped onions

3 cloves garlic, finely chopped

1/2 cup carrots, finely chopped

1/2 cup celery, finely chopped

3/4 cup crimini mushrooms, finely chopped

1/4 cup fresh parsley, chopped

4 ounces french bread,  (about 2 1/2 cups, cubed)

1 cup whole milk

3/4 cup Stout ale

2 pounds grass-fed ground beef

2 large eggs, lightly beaten

1 tablespoon Worcestershire sauce

2 1/4 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup grated sharp cheddar cheese

10 ounces thin-sliced bacon (about 9 pieces)

Heat the oil in a 10- to -12 inch skillet over medium heat.  Cook the onion, garlic, carrots, celery, and mushrooms until softened and just beginning to brown, about 6-8 minutes.  Add the stout ale and simmer until almost all of the liquid is gone, about 4-5 minutes.  Transfer to a large bowl and let cool.

Meanwhile,  in a shallow dish soak the bread and milk, flipping once, until soggy but not falling apart, 5-10 minutes, depending upon the freshness of your bread.  Gently squeeze the milk from the bread with your hands.  You will want the bread to be moist, but not drenched.  Finely chop the bread and add to the bowl of cooked vegetables.

Position rack to center of oven and pre-heat to 375°F.  Begin to add the remaining ingredients to the bowl of vegetables and milk soaked bread — ground beef,  eggs, salt, pepper, Worcestershire sauce, parsley, and cheddar cheese.    Use your hands and gently mix all of the ingredients until just combined — try not to compact the mixture as you do this.

Line the bottom of a large rimmed baking sheet with parchment paper.  Put the meatloaf mixture on the pan and form a 10 x 4 – inch rectangular block (it will become loaf shaped as it bakes).  Wrap the meatloaf with the bacon in a diagonal pattern.  Leave a 1/2- inch over hang around the edges and tuck under the meatloaf.  Some pieces of bacon will need to be trimmed.

Bake until an instant read thermometer inserted into the center of the meatloaf reads 160°F, 50-60 minutes.  Then, broil the meatloaf 6-inches below the heating element until the bacon is brown and crisped, about 3 minutes.  Let rest for 10 minutes before serving.  Enjoy!

Source:  Adapted from Fine Cooking Magazine, Feb/March 2011

Thanks for stopping by today!

Laurie

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Green Machine

Posted in Breakfast, tagged , , , , , , on November 23, 2011| 10 Comments »

G-R-E-E-N-M-A-C-H-I-N-E  Green Machine, Green Machine, Gooo….Green Machine!  This was the chant that my husband and all of his friends would yell when they were young boys playing little league baseball.  Somehow it has stuck around, though it now only is hollered on those rare occasions that Radd gets together with old friends and has a few (too many) beers.  Boys are odd.  In any case, I’ve co-opted the name for this uber healthy drink that is perfect for reviving you from that post-Thanksgiving feast coma.  “Green Machine” just rolls off the tongue more easily than “Pear, Kale, and Spinach Smoothie”.

This drink makes you feel good.  It’s loaded with delicious and nutritious greens and sweet juicy pears.  I’ve made a similar version of this smoothie with other fruits, but keep coming back to the pears.  They add the perfect smooth texture.  A few times a week I blend one of these smoothies up for lunch.  It’s filling, and to be honest, very addicting.  The flavor of the greens is present, but in a subtle way– not overpowering at all.  The banana brings it all together by adding a little more natural sweet silkiness.  I drink mine from a freezer-chilled glass mug, and it’s oh-so refreshing and good for you.  Give this one a try– you body will thank you!

The Recipe: Green Machine / Pear, Kale, and Spinach Smoothie

Serves 1

1 cup unsweetened cold almond milk

1 cup spinach

1 cup chopped kale, stems removed (any type works fine, I prefer curly kale)

1 pear, cut into large slices

1/2 banana, cut into chunks

Blend the almond milk, spinach, and kale together until smooth.  Add the pear and banana and blend again until almost uniform.  Feel free to add more or less almond milk, depending upon how thick you like it.  Serve in a chilled glass.  Enjoy!

Source:  Adapted from Joy the Baker

As always, thanks for stopping by Relishing It!

Laurie

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Bourbon-Chocolate Pecan Pie

Posted in Dessert, tagged , , , , , on November 21, 2011| 11 Comments »

I’ve finally gotten around to baking a pie for Relishing It.  (I don’t believe this galette and these hand pies count.)  I’m not sure how it worked out that this Chocolate Pecan beauty is my first pie here– especially since (confession time) I generally don’t much care for pecan pie.  I figure this has something to do with my insatiable sweet tooth.  If a typical pecan pie were the only choice, then yes I’d eat it, but it would never be my first choice.  How’s that for a ringing endorsement?  Come to think of it it, maybe that’s how to convince you to make this dessert as well.  Even though I’m not a pecan pie fan, this is one of the best pies I’ve EVER tasted.

So what convinced me to make a pecan pie?  Two words: bourbon and chocolate.  I love desserts that layer typically sweet ingredients with the subtle flavors of a good spirit.  Here, combining oaked smokey bourbon with the sweetness of chocolate and earthy nuts is perfect.  The flavors are just so interesting that I kept wanting another bite.  The crust is almost croissant-like, yet really holds up well to the liquid filling.   This ended up being one of those rare pies that was perfect.  Perfect texture, perfect flavor combinations.  Just perfect.  Enjoy it with a cup of coffee or a shot of bourbon– both pair nicely.  And save a spot at your Thanksgiving table for this dessert (and this one)– I will be making both.

The Recipe:  Bourbon-Chocolate Pecan Pie

For the Pie Dough:

7 1/2 ounces (1 2/3 cups) all-purpose flour

2 tablespoons granulated sugar

1 teaspoon kosher salt

6 ounces (3/4 cup) cold unsalted butter, cut into small cubes

5 to 7 tablespoons ice water

For the Bourbon-Chocolate Filling:

8 large egg yolks

1 teaspoon vanilla extract

4 ounces (1/2 cup) unsalted butter, cut into 4 pieces

2/3 cup light brown sugar

1/2 cup light corn syrup

1/2 cup heavy cream

3 tablespoons bourbon (Maker’s Mark or Knob Creek are good choices)

3/4 teaspoon kosher salt

1 1/2 cups pecan halves, toasted, cooled, and coarsely chopped

4 ounces chopped bittersweet chocolate  (Ghirardelli 60% cacao works well)

To make the pie dough: Place the flour, sugar, and salt in a food processor and pulse to combine.  Add the cold butter and pulse for 8-12 one-second pulses, or until the butter is roughly the size of corn kernels.   Drizzle 5 tablespoons of ice water over the  flour mixture and pulse until the mixture becomes moist and crumbly, another 4-6 pulses.  It should hold together when squeezed in your hand.  If it doesn’t, add another tablespoon or two of water and test again.   Turn the dough out onto a work surface and form a disk shape.  Wrap the dough in plastic wrap and refrigerate for at least an hour or up to two days.  Dough can be frozen for up to 1 month, defrost in the fridge overnight before using.

To Make the Crust:  Let the dough sit at rom temperature to soften slightly.  It should be firm, but not rock hard, 5-20 minutes (depending upon how long it was refrigerated).  I find that I prefer to roll pie crust on a piece of parchment paper to be the best method for me.  I lightly flour my rolling pin. If you prefer to roll it on the counter-top, just be sure to use as little of flour as possible.  As too much flour makes for very tough pie crusts.  When rolling the dough on the parchment paper, use a rolling pin and roll from the center outward.  You want your dough to get to be about 13-inches wide and about 1/8-inch thick.  Flip the dough into a 9-inch pie plate (Pyrex worked great).  Gently peel the parchment paper away.  Make sure that the dough is pressed firmly against the pie-plate.  Tuck the extra over-hang underneath to build up the edge of the crust.  Gently make it as uniform as you can.  I used every bit of dough for the pie and didn’t have to cut any away.  Crimp the edge of the crust with your fingers.  With the tines of a fork, prick the crust all over.  Chill for up to 1 hour in the refrigerator, or 30 minutes in the freezer.

To Bake the Crust: Position a rack in the center of an oven.  Preheat it to 425°F.  Line the piecrust with aluminum foil and fill it with dried beans or pie weights.  Bake for 15 minutes.  Remove the foil and weights.  Reduce the oven temperature to 375°F and continue baking until the bottom looks dry and the edges are golden,  About 10-12 minutes more.  Cool on a rack while you prepare the filling.  Reduce the oven temperature to 325°F and place a large rimmed baking sheet on the oven rack.

To Make the Filling:  Place the egg yolks in a medium bowl set on a kitchen towel and add the vanilla.  Combine the sugar, butter, corn syrup, cream, bourbon, and salt in a 1-quart saucepan.  Heat over medium heat just until the butter is melted and the mixture is hot, but not boiling, 3-5 minutes.  This is key — whisking vigorously and constantly, very slowly pour the hot sugar mixture into the yolks, this will keep the yolks from curdling.  Strain through a fine strainer set over a 1-quart measuring cup.

Spread the pecans evenly over the piecrust.  Sprinkle the chopped chocolate evenly over the pecans.  Slowly and in a spiral pattern pour the  filling over the pecans/chocolate.  Doing it slowly and in this pattern will prevent the nuts/chocolate from moving too much.  Place the pie onto the baking sheet and bake until the pie is slightly firm to the touch and the filling doesn’t wobble when nudged, 35-40 minutes.  Let cool for at the very least 1 hour before serving.  However,  I enjoy the pie the most hours or a day after it’s been baked and has a chance to properly set.  It keeps well and can be made a day ahead of time.  Store it at room temperature and cover with a tea towel.  Enjoy!

Source:  Adapted from Fine Cooking Magazine, Oct/Nov 2011

So happy you stopped by today — it’s always a pleasure!

Laurie

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Red Kuri Squash Soup

Posted in Soup, tagged , , on November 18, 2011| 3 Comments »

If you have small children, there’s a good chance you’ve read the book “Pumpkin Soup” by Helen Cooper.  It’s an adorable tale about three friends: a duck, a cat, and a squirrel.  They live in a pumpkin patch, play music, and go on adventures to find spices.  Every night for dinner they make– surprise!– pumpkin soup.  “The best you ever tasted.”  Just after we first read the book to Aanen when he was two, he started asking for pumpkin soup.  This is the version I make for him.  (P.S. Yes, it’s technically squash soup, but I’m comfortable with the deception.)

This is a simple, light squash soup.  It’s nothing fancy, and I think I appreciate it for that very reason.  The squash alone is silky, so I don’t add heavy cream.  I made it with whole milk once, and though it was good, I prefer it this way.  I like to use red Kuri squash for this soup, but Buttercup or Sweet Mama varieties are also wonderful options.   Sometimes I swap the onion for a couple of leeks, but given the abundance of onions in my home, I generally use them.  The key to the soup is the freshly grated nutmeg.  It gives this soup a subtle depth that is difficult to pinpoint.  Nutmeg has a way of doing that, which is one of the reasons I use it as much as I do.  The other essential  ingredient is fried sage leaves.  If you haven’t eaten a sage leaf fried in butter, do yourself a favor and give it a try.  Amazing stuff.

This soup would make a perfect starter for your Thanksgiving meal– I made it for that very purpose last year.  It’s a wonderful soup to make ahead of time and reheat right before you serve it.  And it’s not so heavy that your friends and family will leave too much turkey on the platter.  Also, remember that you can adjust the thickness by adding more or less chicken stock.

The Recipe: Red Kuri Squash Soup

Serves 4

1 tablespoon extra-virgin olive oil

1 medium-large red kuri squash

1 medium white onion

6 -7 cups chicken broth

kosher salt and cracked black pepper

freshly grated nutmeg, about 1/2 teaspoon

Garnishes

3-4  tablespoons butter

fresh sage leaves, use as many as you like (2-3 per bowl of soup works well)

toasted and salted pepitas

sour cream or creme fraiche

Preheat oven to 400°F.  Cut the squash in half and remove seeds.  Place squash cut side up in a baking dish and cover with lid or aluminum foil.  Bake for 30-40 minutes, or until tender.

Meanwhile, in a dutch oven set on the stove top, begin to sautee the onion in olive oil when the squash is nearly cooked.  Add the chicken broth and bring to a simmer.  When the squash is tender, scoop the flesh from the skin and add it to the dutch oven.  Let cook for a few minutes to make sure the squash is completely cooked through and to let the flavors meld.  Season with salt, pepper, and nutmeg.  Use an emersion blender to puree the soup or transfer it to a regular blender.  Adjust seasonings, if necessary.

In a medium skillet, melt the butter over medium heat.  Add the sage leaves and sautee for just a minute.  Remove from heat.  Ladle hot soup into bowls and top with sour cream, pepitas, and the fried sage leaves.  Enjoy!

Thanks for stopping by Relishing It today.

Laurie

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Brown Butter Pumpkin Layer Cake

Posted in Dessert, tagged , , , , , , , on November 16, 2011| 4 Comments »

Thanksgiving is just a week away, but fear not, I’m here to help with your holiday dessert decisions.  This Brown Butter Pumpkin Layer Cake is the answer– trust me.  You already know that we’re a cake-crazy family (just take a look under the recipe section if you need proof), but this is one of our all-time favorites.  I’ve already made it several times this year– most recently for my husband’s birthday a week ago.  It’s beautiful, tastes as good as it looks, and screams ‘celebration’.  Why fall back on the old standards of pumpkin or apple pie, when you can end your Thanksgiving meal with this stunner?

The key component in this cake is brown butter.  I’m of the opinion that it makes everything better.  Brown butter has a complex, nutty, almost caramel-like flavor.  Here, you’ll find it in both the cake and the frosting.  It adds those wonderful, layered flavors that set this cake apart from a typical pumpkin dessert.  And then there’s the nuts.  I’ve topped this cake with a mountain of pecans, pepitas, and ginger– all enveloped by melted brown sugar.  Sublime.  If you don’t want  as many nuts on your cake (what’s wrong with you?), you can half the amounts and sprinkle them in a circle design on top.  I like the grandness of  the big pile on top, plus they’re an addictive snack that you’ll munch on as you assemble this beauty.

I’ve always made this cake with a homemade pumpkin puree.  Aside from the freshness of doing it this way, it’s rewarding to do something with all of those pumpkins that have been decorating the house.  If you have too many things on your plate (yes, I realize that’s a poor pun), feel free to use canned pumpkin puree.  As always, try to use organic and make sure it contains only pureed pumpkin.  Make this cake, and you’ll impress your guests– I promise.

The Recipe: Brown Butter Pumpkin Layer Cake

For the Puree

1 medium-large Sugar Pie pumpkin, cut in half and seeded  (large enough to yield 1 1/2 cups of puree)

For the Cake

6 ounces (3/4 cup) unsalted butter; plus more for pans

9 ounces (2 cups) unbleached all-purpose flour; plus more for pans

1 1/2 teaspoon baking soda

1 1/2 teaspoon ground cinnamon

1 teaspoon ground ginger

1 1/2 teaspoon kosher salt

1/4 teaspoon ground cloves

1 1/2 cups granulated sugar

2/3 cup firmly packed light brown sugar

2 large eggs, at room temperature

1/3 cup buttermilk  (Note: to make your own add 1 teaspoon white vinegar to 1/3 cup milk and let stand for 10 minutes)

For the Topping:

3 tablespoons unsalted butter

1 1/3 cups pecans halves

1 cup roasted and salted pepitas (raw and unsalted will work, too — just toast them a bit more with the pecans)

4 tablespoons firmly packed light brown sugar

3/4 teaspoon kosher salt

3 tablespoons chopped crystallized ginger

For the Frosting

4 ounces (1/2 cup) unsalted butter

8 ounces cream cheese, at room temperature

1/4 cup firmly packed light brown sugar

5 ounces (1 1/4 cups) confectioners’ sugar

To make the Pumpkin Puree:  Preheat oven to 350°F.  Position racks in the center of oven.  Place pumpkin in a baking dish covered with lid or aluminum foil and bake for about 40 minutes, or until tender when pierced with a fork.  Let cool.  Scoop pumpkin flesh into a food processor and puree until smooth.  You will need 1 1/2 cups of puree for the cake.  Refrigerate or freeze any leftovers.

Preheat oven to 350°F.  Position rack in the center of the oven.  Prepare two 9-inch round cake pans by buttering them liberally, lining with parchment paper, buttering once again, and flouring the pans.  Make sure to tap out any excess flour.

To make the Cake: Melt the butter in a heavy-bottomed 1-quart saucepan over medium heat.  Swirl the butter occasionally until the butter turns a nutty golden-brown, about 4 minutes.  Pour into a small bowl and let stand until cool but not set, about 15 minutes.

In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and cloves.  In a large bowl, whisk 1  1/2 cups of the pumpkin puree with the granulated sugar, brown sugar, eggs, and buttermilk until blended well.  Using a rubber spatula, fold in the flour mixture until just combined.  Gently whisk in the brown butter until fully incorporated.  Divide the batter evenly between the prepared pans.

Bake the cakes until the a tester inserted in the center comes out clean, about 25-30 minutes.  Let the cakes cool in pans for 10 minutes.  Turn the cakes out onto racks, remove parchment paper, and cool completely.

Make the Topping: Melt the butter in a large 12-inch skillet.  Add the pecans and cook until they brown slightly, about 2 minutes.  Sprinkle in the brown sugar, pepitas, and salt and stir until the sugar melts and the nuts are glazed, about 2 minutes.  Stir in the ginger.  Remove from heat and let cool in skillet.

To make the Frosting: Melt the butter in a heavy-bottomed 1-quart saucepan over medium heat.  Swirl the butter occasionally until the butter turns a nutty golden-brown, about 4 minutes.  Pout into a small bowl and let stand until all of the brown solids settle to the bottom of the bowl, about 5 minutes.  Carefully transfer bowl to freezer and chill until just firm, about 18 minutes.  Using a spoon, carefully scrape the butter from bowl, leaving behind the brown solid bits.  Discard the brown bits.

Using a stand mixer fitted with the whisk attachment, beat the butter, cream cheese, and brown sugar on medium-high speed until light in color and the brown sugar has dissolved, about 2 minutes.  Gradually beat in the confectioners’ sugar and continue to beat until light and fluffy, about 1-2 more minutes.

To assemble the Cake: Place one layer of cake on a cake plate.  Spread 1/2 cup of frosting on it.  Sprinkle 3/4 cup (scant) of the nut mixture (rough chop this small amount, so it stays in the cake better) over the frosting and top with another layer of cake.  Frost the top and sides of cake and place remaining nut mixture on the top.  Serve immediately or refrigerate.  Serve at room temperature.  Will keep well for a few days.  Enjoy!

Source:  Adapted from Fine Cooking Magazine, Oct/Nov 2010

Thanks so much for stopping by today!

Laurie

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