The Fall Bounty – Creamy Butternut Squash and Pear Soup

October 25, 2011 – 9:51 am

Creamy Butternut Squash and Pear Soup

2 tablespoons butter
1 cup onions, diced
1/4 cup celery, diced
1 tablespoon garlic, minced
1 1/2 pounds butternut squash (or 1/2 butternut squash), cut into 1/2-inch pieces
1 pear, peeled, cored and minced
1/8 teaspoon freshly grated nutmeg
1/4 cup sherry
4 cups chicken stock
1 cup heavy cream
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a medium saucepan, over medium high heat, melt butter and sauté the onions, celery and garlic.  When they are translucent, add the squash, pear and nutmeg.  Sauté until the squash starts to stick to the bottom, stirring frequently and then add the sherry, chicken stock.  Bring to a simmer and cook until the squash is very tender, about 15 minutes.  Transfer to a blender and puree.  Freeze for up to 6 weeks.  When you are ready to serve, bring to a simmer in a medium saucepan and then add the cream.

Serves 8

By Annie Mahle | Posted in Fruit, Soups, Stews and Chowders, Uncategorized, Vegetables | Tagged , , , , , , , , | Comments (2)

Cook the Book: Sour Cream Coffee Cake

October 21, 2011 – 1:43 pm

Sour Cream Coffee Cake

From A Taste of the Taber Cookbook

Sour Cream Coffee Cake photo by Frank M. Chillemi

Cake:
3/4 cup shortening
3/4 cup sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup yogurt
1/2 cup sour cream
2 large eggs, beaten
1 teaspoon vanilla extract

Topping:
1/2 cup chopped walnuts
1/2 cup sugar
2 teaspoons ground cinnamon

Preheat oven to 350°.  Grease a 9 x 9-inch baking pan. In a large bowl, cream together the shortening and sugar. Sift in the flour, salt, baking powder and baking soda. Stir in the yogurt, sour cream, eggs and vanilla. In a separate bowl, mix together the topping ingredients. Pour the batter into the pan and sprinkle with the topping. Bake for 40-45 minutes, until a fork inserted in the center comes out clean. Cool in the pan and cut into squares.

Makes 9 servings.

By anniemahle | Posted in Breakfast, Cook the Book, Uncategorized | Tagged , , | Comments (1)

Perfect Fall Dinner – Dijon Crusted Pork Tenderloin with Lentils and Fried Onions

October 18, 2011 – 10:48 am

As the weather turns to the cosy-sweater-and-maybe-a-scarf variety, I find myself looking to the dining room table rather than the picnic table as a place to entertain friends.  It’s no longer warm enough to eat outside, but we can still bring the brilliant leaves-in-full-color glory to our tables with pumpkin, beets, squashes and leeks.  The deeper scents of root vegetables roasting, squashes simmering, and onions beginning to caramelize all satisfy that nesting instinct to come inside and make a warm, welcoming space for family and friends.

This meal is intended for a weekend evening of entertaining and lingering at the table with laughter and stories.

The fried onions are a wonderful, crunchy treat, but if you are pressed for time you may excluded them.  The time pressed may also choose to skip the pan sauce at the end.

Dijon Crusted Pork Tenderloin with Lentils and Fried Onions

Pork:
2 to 3 pounds pork tenderloin with silver skin removed
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
4 tablespoons Dijon mustard
3/4 cup white wine
3/4 cup chicken stock
2 tablespoons butter

Fried Onions:
2/3 cup canola oil
2 cups sliced onions
1/2 teaspoon salt

Lentils:
2 cups lentils
1 teaspoon dried thyme
2 bay leaves

Pork:
Cut the pork tenderloin into 15 or 16 equal pieces and flatten them with the palm of your hand.  Rub them on both sides with the mustard, salt and pepper.  Five minutes before the lentils are done, heat a large skillet over medium-high heat.  Heat two tablespoon of the reserved oil.  Carefully place the pork into the pan and cook for 5 minutes on one side and 3-4 minutes on the second.  Remove before they are fully cooked and let rest as they cook the rest of the way.  Meanwhile, deglaze the pan with the wine and stock.  Simmer for 5 minutes, remove from heat and whisk in the butter.  Spoon lentils onto the plate, place the pork chops on top and spoon sauce on top.

Fried Onions:
Heat a medium saucepan over medium-high heat.  Heat the oil and carefully add the onions, frying for 5 minutes.  Remove the onions with a slotted spoon and set on paper towel to drain and sprinkle with salt.  Remove all of the oil from the pan and set aside.

Lentils:
Using the onion pan add the lentils, chicken stock, thyme and bay leaves and simmer for 30 minutes.

Serves 6-8

By Annie Mahle | Posted in Main Dishes, Uncategorized | Tagged , , , , , , | Comments (0)

Cook the Book: Garbanzo Bean & Roasted Eggplant Salad

October 14, 2011 – 8:46 am

Garbanzo Bean & Roasted Eggplant Salad

1 eggplant
Juice of 1 lemon
2 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Freshly ground black pepper to taste
1/2 bunch minced parsley
2 fresh tomatoes, diced
2 16-ounce cans garbanzo beans, drained

Preheat oven to 400°. Pierce the skin of the eggplant several times with a fork.  Place the whole eggplant in a baking dish and roast it for 20 to 30 minutes (until you can squeeze it and it’s soft).  Cool the eggplant, scoop it out of the skin, and cut it into 1/2-inch cubes. Whisk together the lemon juice, vinegar, olive oil, salt, and pepper and gently toss the mixture with the eggplant and remaining ingredients and serve.

Serves 4-6.

By anniemahle | Posted in Cook the Book, Salad, Uncategorized, Vegetarian | Tagged , , , | Comments (0)

Fall is in the Air – Pear Tarte Tatin

October 11, 2011 – 10:38 am

Pear Tarte Tatin

Pastry:
1 1/2 cups flour
6 tablespoons sugar
1/2 teaspoon salt
10 tablespoons butter, cut into 1/2-inch cubes
1 egg, lightly beaten
1/4 cup ice cold water, as needed

Pears:
8 Anjou or similar pears; peeled, cored and quartered
12 tablespoons butter
1 cup sugar

Pastry:  In a medium bowl, sift the dry ingredients.  Cut in the butter until the mixture resembles coarse meal.  Add the egg and then the water 1 tablespoon at a time.  The dough should pull away from the sides of the bowl and form a ball.  Form a disc with the dough and wrap in plastic wrap.  Place in the refrigerator until the pears are ready.

Pears:  Preheat oven to 375º.  In a 10-12 inch cast-iron skillet, melt the butter over medium-high heat.  Remove from heat and sprinkle evenly with sugar.  Tightly pack the pears around the edge of the skillet and then pack the center so that they resemble a fan of sorts.  Return to medium-high heat and cook for about 15 minutes and the butter and sugar are caramelized.

Roll the pastry out on a floured surface into a 12-inch round.  Gently place the pastry over the pears and tuck the edges under loosely between the pears and the wall of the skillet.  Bake for 30-40 minutes or until the pears are tender and the pastry is golden brown.  Allow tart to cool for  5 minutes and then loosen edges and invert onto a round platter.  Serve warm.

Serves 8-12

By Annie Mahle | Posted in Desserts & Sweet Endings, Fruit, Uncategorized | Tagged , , , , | Comments (0)

Cook the Book: Applesauce Muffins & Spiced Apple Muffins

October 7, 2011 – 11:34 am

Applesauce Muffins

2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup brown sugar
1/2teaspoon baking soda
1/2teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup raisins
1/4 cup (1/2stick) butter
1 cup applesauce
1/4 cup milk
1 large egg

Preheat oven to 425° and grease muffin pans. Combine the dry ingredients and raisins together in a mixing bowl. Melt the butter in a small saucepan; cool slightly, then whisk in the applesauce, egg, and milk. Stir the applesauce mixture into the dry ingredients until just blended. Fill the greased muffin cups two-thirds full with the batter. Bake 15-20 minutes.

Makes 1 dozen.

Spiced Apple Muffins

1/4  cup raisins
1/4  cup currants
1/4  cup rum or sherry
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
Pinch ground cardamom
3/4 cup vegetable oil
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
2 small apples, peeled, cored, and roughly chopped
1/2 cup coarsely chopped walnuts

Soak the raisins and currants in the rum at least 1 hour, or as long as overnight. Preheat oven to 350°.  Grease muffin pans. In a large bowl, mix together the dry ingredients. Add the oil, sugar, eggs, and vanilla extract. Mix until just incorporated into the dry ingredients.  Stir in the apples and walnuts.  Fill muffin cups 2/3 full with the batter. Bake about 25 minutes, until the muffins spring back when lightly pressed. Remove the muffins from the pans to cool.

Makes 1 dozen.

By anniemahle | Posted in Breads, Breakfast, Cook the Book, Uncategorized | Tagged , , , | Comments (0)

A Twist on Taco Night – Creamy Chicken, Spinach and Chipotle Tacos

October 4, 2011 – 10:27 am

Creamy Chicken, Spinach and Chipotle Tacos

1 pound chicken thighs
2 tablespoons fresh lime juice
1/2 cup heavy cream
1/4 cup chicken broth
6 cups stemmed and cleaned spinach (about 10 ounces)
1/2 teaspoon salt
2 tablespoons tomatillo salsa

OR

2 to 3 canned chipotle chiles en adobo, chopped
1 cup heavy cream

12 tortillas

Marinate the chicken thighs in lime juice and heavy cream for several hours or overnight.

Preheat broiler.  Place chicken thighs in a large oven-proof skillet with the thick cream and place under broiler for 4 to 5 minutes each side.  When chicken is done, remove from broiler and transfer to a platter covered with aluminum foil. Now place the skillet on the stove top over medium-high heat and add the rest of the ingredients.  Bring to a boil and reduce to a simmer until the sauce thickens.  Meanwhile, slice the chicken into strips and add to the sauce.

Serves 4-6

By Annie Mahle | Posted in Main Dishes, Uncategorized | Tagged , , , , , , | Comments (0)

Cook the Book: Roasted Pine Nut & Eggplant Sauce

September 30, 2011 – 11:24 am

Roasted Pine Nut and Eggplant Sauce

1 large eggplant, peeled and diced
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups diced tomatoes, peeled and seeded (or 2 14-ounce cans diced tomatoes)
3/4 cup red wine
2 tablespoons minced fresh basil
1/2 cup pine nuts

Place the eggplant in a strainer and lightly sprinkle with salt.  Set aside to drain excess liquid for up to an hour.  Heat a large pot over medium heat; and add the olive oil and onions and cook until translucent. Add the eggplant, garlic, salt and pepper and brown the eggplant. Add the remaining ingredients except the pine nuts.  Simmer for 30 minutes. While the sauce is simmering place the pine nuts in a sauté pan and roast them over medium heat until they are golden brown, stirring often.  This takes about 5 minutes. When you are ready to serve, either stir in the pine nuts or sprinkle them on top. Serve with your favorite pasta.

Serves 4-6.

By anniemahle | Posted in Cook the Book, Uncategorized, Vegetables, Vegetarian | Tagged , , | Comments (0)

Some Like it Hot – Roasted Tomatillo and Chili Salsa

September 27, 2011 – 10:25 am

Over the past year or so I’ve been experimenting with cooking techniques from Mexico and Central America.  My background is in traditional cooking methods from Europe, which means that chilies of any sort don’t play a large or even much of a supporting role in the food I first learned to love.  Truthfully, I’ve always been a little afraid of using chilies to any great extent in the food I create.  I love spicy, I just don’t love the blow-the-back-of-your-head-off feeling that comes from a haphazard and liberal use of spice.  I’ve also been careful to not inflict that sort of torment on the folks for whom I cook.  In the process of playing with ingredients from south of the border, what I found was a door into another world of flavor.

Tomatillos are similar to a green tomato, but with a lemony, less sharp taste.  They grow a papery skin on the outside and when you remove the skin feel a little sticky.  This just washes off with a little water.  I’ve given several different chilies just in case you can’t find the first one listed.

This salsa goes well with the Creamy Chicken, Spinach & Chipolte Tacos -recipe coming next Tuesday!

 Roasted Tomatillo and Chili Salsa

1 pound tomatillos, paper skin removed and washed
1 serrano, 1/2 habanero or 3 cayenne peppers, stemmed
1 tablespoon olive oil
2 garlic cloves
1/2 cup diced onion
1 1/2 cups chicken broth
1/4 cup cilantro, minced
1/2 teaspoon salt

Preheat broiler.  Place tomatillos and peppers on a baking sheet and place sheet under broiler.  Broil for about 5 minutes or until the tomatillos and chilis blacken on one side.  Turn with tongs and broil for another 4 minutes or until they blacken on the other side.  Transfer to a food processor with the onions and the garlic and pulse until coarsely pureed.

Heat a medium saucepan over medium-high heat.  Add the oil and when the oil is hot, carefully add the pureed mixture.  Stir often until it begins to sear on the bottom of the pan.  Add the chicken broth and reduce.

Remove from heat and add the cilantro and salt.

Makes about 2 1/2 cups

By Annie Mahle | Posted in Uncategorized, Vegetables | Tagged , , , | Comments (0)

Mom making Mom’s Spaghetti and Meatballs

September 24, 2011 – 11:02 am

People say that the memory of smell is one of our strongest and when I smell my mom’s Spaghetti and Meatballs I am transported.  Suddenly, I’m looking up at my elders, hanging onto pant legs, bickering with my brothers and feeling unbelievably wrapped in home and love.

My mom and dad are here for a visit and now our girls are asking for Grandma’s Spaghetti and Meatballs.  For me, this interlinking and weaving of memories and recipes is utterly soul-satisfying.  I can remember as a child anticipating this meal at a friend’s house, mouth watering and barely able to contain my impatience, and then having the reality fall absolutely flat.  It’s a wonderful phenomena when nothing can compare to what your mom makes.

Now that I have a mom and AM a mom, there are times when I think that it’s just so unfair.  I’m the mama and no one can take my place.  Most of the time this fits me just perfectly.  But what makes parenthood so tough and simultaneously so rewarding is that you don’t get to choose your days, take a day or a night off or go on vacation.  At three in the morning, night after night of broken sleep,  I’m the one who has to nurse the babies, no one else can do it for me.  After a long day of work and irritation that I am unable to slough off, I’m the one who gets the best and the worst of my children’s days, no one else can do it for me.

The same is true of comfort food – no one else can do it for you.  It matters that you make it with your hands, that you chose to spend a portion of your day thinking about and creating nourishment for those who will come together around your table.

For tips on making meatballs, Mozzarella-Stuffed Meatballs and Meatball Subs here’s the column link.

Mom’s Spaghetti with Meat Balls
This is the meal that as kids we would ask for more than any other.  It was our favorite birthday dinner for many years.

Sauce:
1 28-ounce can of pureed tomatoes
1 28-ounce can of crushed or diced tomatoes
1 12-ounce can tomato paste
1 teaspoon salt
1 teaspoon sugar
1/4  teaspoon dried oregano
1/4  teaspoon dried basil
1/4  teaspoon crushed red pepper
1 large onion, diced
2 tablespoons parsley flakes
Meat Balls:
2 pounds ground beef
1 cup breadcrumbs
1 teaspoon salt
1/2 teaspoon dried oregano
2 cloves minced garlic
1/8 teaspoon fresh black pepper
1 large egg

Sauce:
Add everything to a stockpot, bring to a boil, reduce heat, and simmer, uncovered, for 2 hours, stirring occasionally.  While the sauce is simmering make the meatballs.
Meatballs:
Preheat oven to 350°.
Mix together the meatball ingredients.  Form them into 11/2-inch balls.  Place the meatballs in a single layer in a baking pan.  Bake until cooked through (around 1/2 hour).  Drain off the fat and place the meatballs into the sauce and simmer for another 30 minutes.  Serve with your favorite spaghetti or linguini.

Serves 6-8

Annie
Thanks, Mom.  For all of it.

By Annie Mahle | Posted in Close to Home, Columns, Cook the Book, Grains and Pasta, Kids Food, Main Dishes, My Favorite Things, Uncategorized | Tagged , , , , | Comments (0)
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