A Lasagne For All Seasons

Daffodils are way prettier than even the best looking lasagne, AND proof that we’re in the heart of spring.

True—the last post had a picture of daffodils. Also true, the last post and this one have nothing to do with daffodils. But they’re pretty aren’t they?

Today we’re taking a moment to breathe between seasons, to make sure we have one more solid meal before we’re all about veggies and salads, strawberries and spritzers. Because, even though linen and sandals are on the near horizon, we also have end of year sports parties, late night studying, school reunions, graduation visitors, all night studying, prom shenanigans, etc, etc, etc. There is always a need for a go-to lasagne. This one, thanks to Sister B, is now mine.

Like all of the most useful recipes, this is more about a solid method than about exact measurements and complicated ingredients. It comes straight off the package of Trader Joe’s no boil lasagne noodles and uses a mascarpone/parmesan mixture (vs ricotta/mozzarella) to coat the noodles between layers of red sauce and Italian sausage (vs spreading blobs of cheese between layers). This makes it both smoother in the middle and crunchier on the top than traditional lasagnes.

It is awesomely perfect as is, however it is also infinitely tweakable, with or without meat and with any combination of roasted vegetables. I recently made it with layers of roasted cabbage and walnuts, omitting the red sauce, and pouring a little water over it at the end for extra liquid to cook the noodles. Onions and butternut squash would be excellent in an all white sauce version or you could try a Mexican twist with chile-spiced mascarpone, chicken and corn. And of course kale will always try find it’s way into the party.

Once you’ve got the basic method down don’t be afraid to experiment and make it your own. Or just follow the directions and make it again and again. After all, who ever had too many lasagnes at the ready?

Note: I highly recommend using a big rectangular pan (up to 10″ x 15″) and doubling it. Trust me–you’ll go through it. And you won’t be left with half a container of mascarpone cheese. Sister B also swears by using one extra noodle per layer. I just swear too much.

All Season Lasagne a la Trader Joe’s

Yep–not pretty at all. But you know you want that crunchy top layer.

Ingredients:

1/2 package no-boiling lasagne noodles (Any brand would work)
1 lb. uncooked sweet Italian pork sausage (or any sausage you prefer)
1 jar Trader Joe’s Bolognese meat sauce (or your favorite jarred or homemade red sauce)
12 oz. mascarpone cheese (1 1/2 small containers)
1/2 cup 1% milk
1 1/2 cups grated Parmesan cheese
1/2 tsp. nutmeg
pepper to taste

Method:

Preheat oven to 375 degrees F. Remove the casing from all the sausage links; place sausage in a large skillet; break up sausage with a fork or spoon while it pan fries until cooked. Add Bolognese sauce to pan; mix, warm through and set aside.

In a separate bowl cream together mascarpone, milk, and 3/4 cup of the Parmesan cheese; mix in nutmeg. Season with pepper to taste. Spread a thin layer of the mascarpone mixture on the bottom of an 8 x 8 baking dish. Dip lasagne noodles into mascarpone mixture one at a time to cover completely; place in a single layer in the baking dish; top with meat sauce and evenly sprinkle on some of the grated Parmesan cheese.

Keep layering in the same order until all of the meat sauce is used (this should make three layers). For the top layer (4th layer): dip the noodles; make the layer; pour remainder of mascarpone mixture over top and sprinkle on the remainder of the Parmesan.

Rest lasagne for about 30 minutes to allow noodles to absorb liquid. Place in the oven and bake for 40 to 45 minutes or until the top is brown and bubbly. Rest at least 20 minutes before cutting.

Serves six.

Three Ingredient Tomato Sauce—Mother’s Day Salvation

A bright, safe spot well outside of the kitchen

Growing up, the Hallmark Holidays got no play in our household. My parents refused to acknowledge either Mother’s Day or Father’s Day, and my Dad was quick to remind us that “every day is Children’s Day” when we pondered the possibility of such a thing. My own household is apparently steadfast in their resolve to uphold this tradition. This is the long way of saying that no, I am not recovering from Mother’s Day festivities. The complete lack of fanfare might have even been upsetting had it not been for some strategic culinary failures that assured I will not be cooking on Mother’s Day next year.

We started the day with Vegan tofu waffles, which were awesome. As soon as I get a picture they’re going up on the blog. I kept the waffles’ key ingredient as a smug secret. Not a soul suspected anything other than maternal good will.

Then came lunch. The waffles had gone over so well that I proceeded with my next experiment, going to considerable effort to collect all the right, freshest, fanciest ingredients. This lunch, Cooking Light assured me, was a “Staff fave” that would satisfy the “heartiest appetites.”

Long story short, the Braised Tempeh Reubens were inedible. Everyone gave them a good faith go, but even one tentative bite was just too much. In justifying my effort, I revealed the truth about the waffles which tipped off my total loss of credibility, and an every-man-for-himself dash to the fridge to pinch hit for lunch. The raid left us with nothing for dinner. Nothing but a sheepish suggestion to go out. On Mother’s Day. With no reservations. Two words: Not Happening. And yet, the cupboards were bare.

Enter, Marcella Hazan’s brilliant tomato sauce made with three ingredients and no chopping. It is so effortless even a Mom striking on Mother’s Day can make it without considering it actual work. This is a must for your weekday repertoire and for those Mother Hubbard moments when you’re not on your fresh and fancy game.

I have no picture, but hey, it’s tomato sauce with lots of butter. And there is not a smidge of tofu or tempeh left in the house. What could possibly go wrong?

Three Ingredient Tomato Sauce

Ingredients:

2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
5 tablespoons butter
1 onion (or a big shallot), peeled and cut in half
Salt

Method:

Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
Discard the onion before tossing the sauce with pasta. (This is a stealth move. Moms—grab that onion for yourself and mash it right up. It’s delish!) This recipe makes enough sauce for a pound of pasta.

Let it Be Lentils

The incredibly sexy lentil, all dressed up and ready to go anywhere.

Yes it’s been a while. And yes, you so deserve something fabulous for all that time off. What I’ve got for you are lentils. But not just lentils. Lentils that are picnic and lunch-in-a-jar worthy. Lentils that are daringly pot-luck worthy.

The first recipe—known to Googlers and My New Roots fans as “The Best Lentil Salad Ever”—is one I’ve been making for quite a while and swore I had already posted. All I’ve given you in the past from the lentil family, however, is a beautifully simple recipe in lunch deconstructed. This recipe is on the opposite side of the ingredient scale, thanks to the spice-crazy dressing. But the dressing makes it, and takes mere measuring vs. skill or labor.

I have on occasion violated the heck out of this recipe, omitting all extras, substituting spices, using raisins instead of currants and brown lentils instead of the fancy French ones. But I have also, recently, made it exactly as instructed, and fallen in love with it all over again. So make it as you will, with or without artistic license. It may or may not be the best lentil salad ever. If you are my sons, who have vowed to never, ever, eat a lentil it is the best lentil salad they’ll never have. If you are new to lentils it may win you over. If you are already a fan, dig in.

The Best-ish Lentil Salad Ever

Makes: a ton

Ingredients:

2 ¼ cups (1 lb.) Du Puy lentils
1 medium red onion, diced
1 cup dried currants (you could also use raisins or other dried fruit)
1/3 cup capers

Vinaigrette:

1/3 cup cold pressed, extra virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp. maple syrup
1 Tbsp. strong mustard
2 tsp. salt
2 tsp. pepper
1 tsp. ground cumin
½ tsp. turmeric
½ tsp. ground coriander
½ tsp ground cardamom
¼ tsp. cayenne pepper
¼ tsp. ground cloves
1/4 tsp. freshly grated nutmeg
¼ tsp. ground cinnamon

Optional add-ins:

Arugula
Walnuts (these are more like mandatory. Walnuts and lentils? Basically married)
Goat cheese
Fresh herbs: flat-leaf parsley, cilantro, basil
Sprouts
Crispy seasonal veggies

Directions:

1. Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente! Overcooking the lentils is the death of this dish. Be careful!
2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine.
3. Finely dice red onion – the salad is best if all the ingredients are about the same size. If using raisins, chop them roughly to make them a bit smaller, and do the same with the capers if they are large.
4. When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly but still a little warm, place lentils in a large serving bowl and toss with dressing. Add other onion, capers, and currants. If using other add-ins such as herbs, greens, or cheese, wait until just before serving. Otherwise, this salad can hang out in the fridge for a couple days.

Lentils doing lunch

Lentils Part Deux

This next one is new to me. Creamy and cool vs shiny and spicy. It’s good though, and it really does keep for several days. I ignored the part about not bruising the spinach and basil and cut it as best I could. Pros use the babiest, farmiest spinach possible. Non pros may have bought a bag of baby arugula and been done with it (shhh!) According to the original creator, Peter Miller, who is a bring-lunch-to-work master: “Make this with a light touch so you can taste the different ingredients involved. And serve it in smaller portions than you might imagine—let people come back for seconds. It is a nod to pesto and a salute to yogurt.” That, my friends, is solid lentil prose.

Adapted slightly from Lunch at the Shop: The Art and Practice of the Midday Meal

Peter Millers Lentils Folded into Yogurt

Serves 4

At home

Ingredients:

1/2 cup pine nuts or chopped walnuts
2 cups baby spinach
1 cup fresh basil leaves
1 cup cooked lentils (small green Puy, or any other that will hold its shape)
2 tablespoons fresh flat-leaf parsley leaves, chopped
1 garlic clove, finely chopped
1 lemon
1 cup Greek yogurt
1/4 cup olive oil
Salt
Freshly ground black pepper

At the office (or the lodge, the car, the field or your friends house)

1/2 lemon
1/2 cup Parmesan cheese, sliced
Salt
Freshly ground black pepper

Method:

At home: Heat a small sauté pan over medium heat. Add the pine nuts or walnuts and cook until lightly toasted, 5 to 7 minutes. Lay them out on a wooden cutting board to cool, then chop them roughly to the size of the lentils.
If your knife is sharp enough to slice the spinach and basil leaves without bruising them, gently cut them into bite-size pieces. Otherwise, tear them by hand.
Place the lentils in a bowl and mix in the spinach, basil, parsley, and garlic (note: If you’d like the spinach and basil to hold their green form better, add them toward the end instead). Squeeze the lemon into the lentils, mix, and then fold in the yogurt. Mix again, then slowly pour in the oil, stirring, as you do, to combine. At this point, taste the mixture, and season with salt and 2 good grindings of pepper. Finally, fold the roasted nuts into the dish, and finish with a drizzle of oil. The dish is now ready to serve.
The lentils and greens will keep in an airtight jar or container in the refrigerator for at least 3 days.
At the shop/eating venue: For lunch, bring the lentils and greens close to room temperature before serving. They can go on a slice of buttered (and perhaps grilled) bread, or on a lettuce leaf as a salad. Top the lentils with a squeeze of lemon juice, some Parmesan, and a final grind of fresh pepper. Sometimes, if there are any lentils left after lunch, we serve them as a late-day snack, with a little extra salt at the end.

Chupe de Pollo con Chipotle

First, I know it’s spring and everyone is thinking light, fresh, vibrant. So what’s with the winter stew you ask? Here’s the scoop…

It’s going to be 30 degrees and snowing at my house today (good grief!). Every time I share this meal with someone they ask for the recipe (a Bring It pre-requisite). I recently made this for a friend and I forgot how darn good it is.

In all seriousness, this recipe is a winner. It came to me from a friend who brought it to my house many years ago. I had a bike accident which resulted in a lot of couch time and several months on crutches. I couldn’t do much except sit, read, watch movies and visit with friend. It was so hard not to cook! On the up side, my unbelievably generous neighbors and good friends made meals for me and my family while I was out of commission. They delivered 3-4 meals each week right to my doorstep and there was always enough for left overs. It was so kind of them and very much appreciated (my husband loved it so much that when I came off crutches he actually said, “I’m going to miss the meal delivery”!). One of the meals they brought was this chicken stew. We all loved it and I had to have the recipe. Since then, I’ve made it over and over for friends and family and, every time I shared this meal with someone, they asked for the recipe. And so, a Bring It entry was way overdue!

This stew has a bit of a kick with the chipotle peppers. Careful if you are wimpy in terms of “heat”. It can get away from you quickly. Otherwise, go for it and enjoy!

Ingredients

1 (7 ounce) can chipotle in adobo sauce
1 Tbsp extra virgin olive oil
2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp dried thyme
6 garlic cloves, crushed
6 cups fat free, less sodium chicken broth
1 1/2 pounds skinless, boneless chicken breasts
2 medium red potatoes, cut into 1/2 inch pieces
1 (15.5 ounce) can white or golden hominy, rinsed and drained
1/4 cup whipping cream (I used 1% milk)
1 cup chopped, seeded plum tomatoes
1/4 cup chopped, fresh cilantro
Salt and pepper to taste

Method

Remove 1 chile and 1 tsp adobo sauce from can (reserve remaining chiles and sauce for another use). Finely chop chili, set chile and sauce aside separately.
Heat oil in large Dutch oven over medium heat. Add chopped chile, onion, and next 6 ingredients (through garlic), cook 6-7 minutes or until onion is tender, stirring frequently. Stir in broth, bring to a boil. Add chicken, cover, reduce heat to medium-low and simmer for 30 minutes or until chicken is cooked. Remove chicken with a slotted spoon and cool slightly (enough so you can handle it). Shred chicken with 2 forks, cover, keep warm.
Remove pan from heat, let stand 5 minutes. Place 1/3 of broth mixture in blender and process until smooth. Pour broth mixture into large bowl and repeat procedure in two more batches. Return pureed broth to Dutch oven. Stir in potatoes and hominy; bring to simmer over medium heat. Cook uncovered for 20 minutes or until potatoes are tender. Stir in chicken and cream, simmer 5 minutes. Remove from heat. Stir in remaining adobo sauce, tomatoes, cilantro, and salt/pepper.

Bring It

Bring in original pot or crockpot with crusty loaf of bread – super easy.

Lemonpalooza

California Dreamin’ on Such a Winter’s Day

Lemonpalooza: n. a celebration of all that is warm, bright and tangy; hope in the home stretch of winter; antidote to a common addiction amongst native Californians and Floridians; yum.

As I was packing a shoe box of Meyer lemons in to my checked baggage, my sister suggested: “You need lemon rehab.” A day earlier I had packed a flat rate priority mail box with lemons and had just returned from the home tree with another batch. Earlier she had bottled a batch of lemon syrup for me, and the lemon possets for dessert were cooling in the fridge. Gnawing on the peel of a juiced half lemon (dentists everywhere are recoiling) I nodded. “You might be right.”

But there is no kicking this addiction. As I boarded my plane back to NH I could not help but have a pang for every Meyer lemon left unpicked in the family tree and in the entire Bay Area megalopolis. I take solace in knowing I did my best.

Here’s a small sampling of how those lemons will be worshiped this week:

The first recipe comes from “The Lemon Cookbook” (of lemon cauliflower couscous fame) which I gave to my sister. The book’s chicken and toasted bread salad has been among their family’s Bring-It staples ever since. It’s sturdy, hearty, delicately and boldly flavored (can that be? Yes, oh yes!) with co-roasted lemons and shallots. And here’s the real kicker—it’s even better the next day.

The ease of rotisserie chicken notwithstanding, reading and re reading all the steps makes the entire recipe a pain in the butt to make the first time. That said, virtually all the labor (and flavor) is in the dressing. So we’re going to take just that element on now, and it will make for many happy salads with or without chicken and toasted bread.

The other recipes are ridiculously easy: Meyer lemon simple syrup is a juice-intensive staple to brighten tea, seltzer, pancakes, vodka, etc; and lemon posset is a sweet, tart, creamy, perfectly textured pudding/custard with no eggs or special techniques involved.

As good as these recipes are, they are merely a gateway to all the transformational possibilities of Meyer lemons in winter. Roast them, juice them, preserve them (Pickled lemon chutney? I’m looking at you next!), and let them bring a little sunshine in to your life.

Roasted Lemon-Shallot Vinaigrette

Ingredients:

1 lemon, halved and seeded with the tip of a sharp knife
8 oz shallots peeled and halved if large
3 large cloves garlic unpeeled
¾ cup extra virgin olive oil, divided
4 sprigs fresh thyme, divided
2 ½ tsp kosher salt, divided
juice of one lemon

Method:

Preheat oven to 400. Toss lemon, shallots, garlic and 2 sprigs thyme in 1/4 cup oil and 1 tsp salt. Spread in baking dish in one layer, with cut sides of lemon down. Cover with foil and bake 45-55 minutes or so, until shallots are caramelized and lemons are totally soft. Remove from oven and let cool.

When cool, remove lemon pulp from peel and put it (minus peel and any remaining seeds) into the blender. Add shallots, garlic insides (squeezed from skin), lemon juice, and any accumulated liquid to the blender. Process until smooth. Add remaining oil in a stream. Stir in thyme leaves from remaining sprigs and salt to taste.

Say tuned for a pro version of the chicken and toasted bread salad, pictured above, which is leftover roasted chicken tossed with arugula, plumped currants, rustic bread—torn, tossed with oil and oven-toasted— and this dressing.

This next recipe comes from Cooks Illustrated, so even though it is super simple of course it has some crazy essential step. In this case it is measuring the hot liquid until it is the proper volume. They have a workaround which is even more complicated, so let’s just stick to Plan A. It’s no big.

Lemon Posset

2 cups heavy cream
2/3 cup sugar
1 Tbsp lemon zest
6 Tbsp Meyer lemon juice
Fresh blueberries or raspberries

Combine cream, sugar and zest in a medium saucepan over medium heat and stir to combine. Heat, stirring as mixture boils. Boil, stirring frequently, for 8-12 minutes, until reduced to 2 cups (pour it off into pyrex measuring cup to check when it’s there). Remove from heat, stir in juice and let cool 20 minutes. Strain into bowl or directly into six individual ramekins/posset containers (see at right. who knew?). Discard strained zest, or eat it when nobody is looking. Chill possets uncovered until set, at least 3 hours. Wrap and store in refrigerator for up to two days. To serve, unwrap and let sit at room temperature 10 minutes. Garnish with berries.

Meyer Lemon Simple Syrup

2 cups strained fresh Meyer lemon juice
2 cups granulated sugar
zest of 3 Meyer lemons

Wash and gently scrub lemons. Using a zester or vegetable peeler, remove strips of zest from fruit, being careful to remove only the yellow zest, none of the bitter white pith.

Combine sugar, zest and lemon juice in medium saucepan. Heat until simmering over medium heat, stirring to completely dissolve sugar. Increase heat and bring to a gentle boil. Remove saucepan from heat. Cover and set aside to steep 10 minutes. Strain into glass containers. Discard zest, or, you know what I’d do.

Makes 3 cups. The syrup will keep 1 week in the refrigerator, 6 months in the freezer.

Southern Comfort in the Granite State

The Souper Bowl

What if all your favorite ingredients jumped in pool of green goodness? It could happen.

It’s tough being a Raiders fan. But it does take the pressure of having to ever get worked up over the Super Bowl. This year, once again, I have no skin in the game, which clears the way to concentrate on snacks.

This “soup” is more of a pesto-like base that is diluted with hot water to become the venue for a pool party of your favorite ingredients. Ever since seeing it on a list of “best yet most ignored recipes of 2015,” I’ve been wanting to make it. It’s got it all—fresh greens and savory herbs, spicy ginger, hot peppers, edgy garlic, creamy almonds and a sweet touch of honey. A severe lack of both exercise and vegetables has only intensified my desire to have a batch of green goodness on hand.

Disclaimer here: This is not for everyone, as attested to by some haters in the comments on the original recipe. If you want a thick creamy soup that is filling on its own, make yourself a batch of the best squash soup ever. This make a thin, flavorful broth which can be sipped like therapy on its own, or used as the backdrop for all manner of yummy things. I also find it pretty irresistible in its undiluted form where it can be used like pesto: spread thinly on toasts, bruschetta style; dabbled atop burrata; swirled into hot grains, pasta or roasted veggies, etc.

I totally support the pursuit of tradition. Go boldly into the meaty, cheesy, creamy core of the Internet to find classic super bowl snacks. But while you’re getting chips and cheese and potato skins and fixin’s for chili (don’t forget the killer cornbread) and seven layer dip, throw some greens and citrus, ginger and peppers in your cart. Whir up this concoction in the food processor it will sit quietly ready for when you crave an instant bowl of health and comfort.

With a thorough tour of the produce department and very little time or effort you can make a supply of this and know you have paid your health insurance premium through winter.

Roasted kabocha squash filled with green goodness and topped with frizzled shallots and toasted seeds. Can you say extra credit?

The Souper Bowl of Green Goodness

AKA Heidi Swansons Spicy Green Soup

Serves 4 to 6

Ingredients:

4 cups (1 liter) water
3 medium cloves garlic
3/4 cup (20 grams) firmly packed basil leaves
1 1/4 cups (35 grams) firmly packed cilantro leaves and stems
1/4 cup (7 grams) lightly packed mint leaves
A thick 2-inch piece of ginger, peeled and sliced
3 tablespoons extra-virgin olive oil
2 small serrano chiles, stemmed
1/2 cup (45 grams) sliced almonds
1 teaspoon fine-grain sea salt
Zest of 1 lemon
1 tablespoon runny honey (Vegans- do your workarounds)

Options for Making it Awesome:

Poached eggs, hot white beans, soba noodles, or brown rice, to serve
Chopped black olives, lemon wedges, toasted almonds, shaved green onions, or roasted, sliced mushrooms (or other oven-roasted vegetable), to top

Method:

In a saucepan, bring water just to a simmer.
As the water heats, combine the garlic, basil, cilantro, mint, ginger, olive oil, chiles, almonds, salt, lemon zest, and honey in a food processor. Blend until smooth, thinning with a couple of tablespoons of cold water and scraping down the sides along the way, until the mixture becomes as smooth as possible.
Taste and adjust to your liking; the paste should be strong and spicy.
Just before serving, add the paste to the simmering water and stir well. Dial back the heat at this point; you don’t want it to return to a simmer, but you do want it very hot.
Taste and adjust the seasoning—a bit more salt or a squeeze of lemon juice. (Editors’ note: Don’t skimp on the lemon!) Ladle into bowls with your chosen accompaniment and enjoy on its own or topped with any of the suggested toppings.

Bonus Recipe

I ran across this recipe for Vegan bouillon (see way below). I have not made it yet, but the fact that it includes miso and nutritional yeast—two totally weird tastes that I love—made me put dried mushrooms at the top of my shopping list. It’s an umami bonanza.

Vegan Bouillon

By Joe Yonan The Washington Post

Makes 1 cup; enough for sixteen 1-cup servings of broth. The bouillon paste can be stored in an airtight container at room temperature for 4 to 6 weeks or refrigerated for 3 to 4 months.

Ingredients

1/2 cup nutritional yeast
1/4 cup porcini mushroom powder (may substitute 6 tablespoons shiitake mushroom powder; see NOTE)
1/4 cup white miso
1/4 cup canola or other neutrally flavored oil
3 tablespoons low-sodium soy sauce
1 tablespoon onion powder
1 tablespoon granulated garlic (powder)
1 tablespoon celery seed
2 teaspoons sea salt

Method:

Combine the nutritional yeast, mushroom powder, white miso, oil, soy sauce, onion and garlic powders, celery seed and sea salt in a food processor; process to form a thick, smooth paste.

Use right away, or transfer to an airtight container.

Note: Make your own mushroom powder by crumbling dried mushrooms in a blender, food processor or a clean electric coffee grinder and processing until finely ground.

Apple Cider Caramels

Salt, caramel, no brainer….

My great friend Maggie turned me on to these amazing little candies. It was 9am on a workday, and we were meeting to talk about budgets when she pulled these out of her bag. I was a bit reticent to take a piece of candy at this early hour, but acquiesced when she said “apple cider” and “caramel” in the same sentence. I’m a candy fanatic so I try to wait until later in the day to crack the seal on the candy consumption, but this particular offer was too good. I had to have one now. These candies were homemade, they looked delicious, and we were about to start working on budgets so why not do so on a sugar high. I figured a bit of candy would kick the meeting off to the right start. And so I took a little nibble and, oh my god, they were good! I savored the flavor for what seemed like minutes. I had to have this recipe. Ten minutes later we were still talking about candy and sweets and baking and food when we realized, eek, better get to the budgets. And so, on a sugar high, we dove in deep into variances, profits, losses, expenses and fiscal years. About 2 hours later, the budget work was done, the sugar high wore off, and a little bag of caramels was tucked in my bag for later consumption. They didn’t last long, but I did manage to save a few for my boys when I got home. They loved them too.

I asked for the recipe, which Maggie got from Smitten Kitchen, and whipped up a batch immediately. The only modification I made was to sprinkle some coarse grain salt on top at the end. Here is the recipe. Enjoy and share with your friends. They will quickly become addicts like the rest of us.

Ingredients

4 cups apple cider (not apple juice)
1/2 tsp ground cinnamon
2 tsps flaky sea salt
8 Tbsp unsalted butter, cut into chunks
1 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup heavy cream
Neutral oil for the knife

Method

Boil the apple cider over high heat until it is reduced to a dark, thick syrup. You should have 1/3 to 1/2 cup in volume when you are done reducing cider. This will take approximately 45 minutes (it took me longer – maybe 50-55). Stir occasionally.

In the meantime, get the other ingredients organized because things move quickly once the cider is reduced. Line the bottom and sides of and 8×8 inch metal baking pan (crisscross parchment paper). Set aside. Stir cinnamon and salt together in a small bowl.

Once you are finished reducing the apple cider, remove it from the heat and stir in butter, sugars and heavy cream. Return the pot to the medium high heat. Let candy boil until a candy thermometer reads 252 degrees. Watch carefully. This takes about 5 minutes. Don’t have a candy thermometer, that’s okay. Deb from Smitten Kitchen explains how to check for doneness without a candy thermometer. Have a bowl of very cold water nearby. When you think it’s done or after about 5 minutes, give or take, drop a tiny spoonful of the caramal into the water. If it becomes firm, chewy and ready to be plied into a ball, it’s done.

Immediately remove caramel from heat. Add cinnamon/salt mixture. Stir to mix thoroughly. Pour caramel into prepared pan. Let it sit and cool for about 2 hours. It should firm up so that you can cut it. You can put it in the fridge to speed up the process or try to firm it up if needed.

Once the caramel is firm, use the parchment paper to lift the caramel out of the pan. Flip it upside down and carefully remove the paper. Mine was a bit sticky but it came off by pulling gently and slowly. Use a well-oiled knife to cut into squares or rectangles. You could oil a cookie cutter and make interesting shapes I suppose. That might be fun and then you could eat all the scraps around the sides of the cookie cutter. Wrap in waxed paper and store in the fridge. You can also freeze if you’d like to save some for another time.

Bring It!

Tuck a little zip lock bag of these in your purse and bring them everywhere. It might also be wise to bring a copy of the recipe because they will surely ask.

Cold Comfort Creamed Spinach and Such

Chilly? Tired? Cranky? Pale? A wood stove and a couple of cheesy dishes ought to cozy you right up.

January can get pretty dark, in every way. As it trudges along glacially, the time we do not spend pulling ourselves upright is spent talking our loved ones off a ledge. Particularly in the ski racing world—the world of my people—January gets harsh. Wind, cold, ice, wet socks and crowded vans. Combine that with a stretch of injuries, illness and crashes (sometimes all three) and you’ve got your perfect storm of yuck.

We know it’s coming—post holiday blues, failed resolutions, short cold gray days, translucent skin, not-quite-right windshield wipers…and yet, it gets us every time. In the beginning our plan for January is all about kicking butt, but it ends up being more about getting by. Non skiers, I know you’re with me now.

Because my soft spot for underdogs is especially mushy in January, I’m marching through Food52’s best, yet most ignored recipes for 2015. These are things from odd and humble ingredients like burnt toast and lentils. I’m starting with everything on the list that’s green because, well, it’s January. See failed resolutions and cold gray days, above.

Up first, creamed spinach without the actual cream, a comfort food involving some vegetables and fiber and not a lot of work. Next on my list is a green soup suitable for Vegans, gluten-frees and paleos. But today, we’re all about easing into this gently with frozen spinach and just a few ingredients you probably already have plus a fresh green kick. I’m looking at you, jalapeño. Nothing fancy. Not even grating. We’re just getting through this together.

We all need a big hug in January. Here’s yours.

Cold Comfort Creamed Spinach (or Squash)

Barely tweaked from Laurie Colwin’s Creamed Spinach

Overachievers Anonymous, here we come

Notes: I made this with cheddar because, well, I’m in New England. Must we discuss? For jalapeños I used fresh—half of one of those huge mutant ones you sometimes find in the grocery store. I was in my groove so I did the same thing with half a cooked butternut squash (here’s a clinic on that), using chicken broth instead of spinach liquid, the other half of the mutant jalapeno and the rest of the evaporated milk. I liked that even better. Let’s hear it for green AND orange.

Serves 6 to 8

2 10-ounce packages frozen chopped spinach
4 tablespoons butter
2 tablespoons flour
2 tablespoons chopped onion
1 clove garlic, minced
1/2 cup evaporated milk (or equivalent amount of cream and milk)
1/2 teaspoon black pepper
3/4 teaspoon celery salt, seasoned salt or plain old salt
6 ounces Monterey Jack, Cheddar, Muenster, Gruyere or some such cheese, cubed
1 or more jalapeño peppers (fresh or pickled)
Buttered bread crumbs (use 2 tablespoons melted butter for 1/2 cup breadcrumbs, making as much as it takes to make you happy)

Method:

Cook the spinach. Drain, reserving one cup of liquid, and chop fine if not chopped already.
Melt the butter in a saucepan and add the flour. Blend and cook a little. Do not brown.
Add onion and garlic.

Add one cup of spinach liquid slowly, then add evaporated milk, black pepper, celery salt, and cheese. Add one or more jalapeño peppers (know thyself and thy heat tolerance), and the spinach. Cook until all is blended.

Turn into a buttered casserole topped with buttered bread crumbs, and bake for about 45 minutes at 300° F until the top is crisp and golden. If you want to speed up the browning, toast under the broiler.

Cold Comfort Creamed Squash

Follow directions above, substituting cooked winter squash for spinach, and 1 cup chicken broth for the spinach liquid.

Bringing it:

This is the type of thing that begs to be put in a dish, covered snugly and carried elsewhere to someone who needs a little comfort.

No Knead Challah

C'mon. You know you want to at least try. Right?

Stop right there. I know what you are thinking. NEXT! As in, I am not a bread baker, and even if I was I am surely not a bread braider and baker. But please, give me a chance here…unless you are gluten-free and/or Vegan. If that’s the case you may want to move on from this egg, honey and flour fantasia of a recipe. If you’re still with me, take a deep breath and say, “I can do this!”

The no-knead aspect of this 5-Fold Challah recipe drew me in, as did the memories of the first time I had challah while living with the classic Jewish mother, who worked all day teaching middle school English and still managed to turn out home cooked meals for 5 kids, three of whom were not even her own. Kaki, you opened your heart and your home and gave me many wonderful things, including a lifelong taste for chicken and onions, real bagels and challah. For this and so much more, thank you!

So, just to put this in context, the loaves pictured were made on my very first try at this recipe. And I am NOT a bread baker. The only bread I make consistently is Easiest French Bread Ever, which can be done in a coma, and Lifechanging “Dirt” Bread, which requires the entire contents of a birdfeeder but no yeast or skill. What I’m saying here is, I think you should try this. It would make a fine base for a chicken and onion sandwich. (To Kaki if you ever happen to read this: Sorry for all the run-on and fragmented sentences and YES, I am getting enough to eat!)

Notes: I have read you can replace the oil with melted unsalted butter. God only knows why I have not tried this yet. For non bread bakers this looks like a lot of work, but it’s tiny bits of effort (folding) with unattended time in between, and remedial braiding. Even more importantly, the timing is flexible and the challah is very accommodating to changes of (your) schedule. Finally, for all you over achievers, check out Jessica Fechtor’s full version on Food52 for all the possibilities of incorporating cinnamon sugar, raisins, etc.

No Knead Challah

From Jessica Fechtor and Food52
Makes 2 Loaves

Dry ingredients

4 cups (500 grams) bread ﬂour
1 1/2 teaspoons instant dry yeast
2 teaspoons fine sea salt

Wet ingredients + shaping

2 large eggs plus 1 large egg yolk (save the extra white in a covered glass in the fridge for glazing later on)
3/4 cup (190 grams) water
1/3 cup (75 grams) olive oil
1/4 cup (85 grams) honey
For sprinkling, before baking (optional): Sesame seeds, poppy seeds, flaxseeds, rolled oats, sunflower seeds, and/or pumpkin seeds

Method:

Whisk together the dry ingredients in a large bowl, and the wet ingredients in a smaller bowl. Dump the wet ingredients into the dry ingredients and stir with a rubber spatula until a wet, sticky dough forms. Cover the bowl with plastic wrap and let sit for 10 minutes.
Peel back the plastic. Grab an edge of the dough, lift it up, and fold it over itself to the center. Turn the bowl a bit and repeat around the entire lump of dough, grabbing an edge and folding it into the center, eight turns, grabs, and folds in all. Then flip the dough so that the folds and seams are on the bottom. Cover tightly again with the plastic, and let sit for 30 minutes.
Repeat the all-around folding, flipping, covering, and resting four more times. (I keep track by drawing hash marks in permanent marker right on the plastic.) The dough ﬂops more than it folds in the first round or two. Then, as the gluten develops, you’ll get proper folds. By the final fold, the dough will be wonderfully elastic, and you’ll be able to see and feel the small pockets of air within. Pull the plastic tight again over the bowl and refrigerate for 16 to 24 hours—any longer and you risk over-proofing.
Cover a baking sheet with parchment paper and set aside. Transfer the dough to a lightly floured surface and divide into six equal pieces. Roll into six strands, each about a foot long and 3/4 inch in diameter, dusting sparingly with flour when necessary to prevent sticking. (You’ll want to add as little extra flour as possible.)
Form two three-strand braids, and transfer the loaves to the prepared pan. Cover with plastic and let proof at room temperature for 2 to 3 hours, until the dough is noticeably swollen and puffed and bounces back very slowly, if at all, when you poke it lightly with your finger.
Preheat the oven to 375° F. Remove the plastic wrap from the loaves and brush with the reserved egg white. If you’d like, sprinkle with seeds. Poppy and sesame seeds are traditional challah toppings. Fechtor typically co
Not sure how that little orphan loaf worked in, but I’m sure it was well-loved.

vers one with a combination of flaxseeds and rolled oats, and the other with sunflower seeds and pumpkin seeds, though lately she’s been opting for no seeds at all.
Bake for about 20 minutes, until the bread is golden and gorgeous and a tester inserted into the center comes out clean. You can also check for doneness with a thermometer. The internal temperature of the loaves will be 190° F when fully baked.
Transfer to racks and let cool.
These loaves freeze very well: Wrap the cooled loaves in plastic wrap, then put them in zip-lock bags and freeze. Thaw directly in the bag on the counter, then remove the plastic and reheat in a warm oven. You won’t be able to tell it’s been frozen

Chilean Butternut Squash

A great side and beautiful colors!

I had every good intention of posting before the holidays but never got to it. Please forgive! This holiday season I had more of a “just in time” approach, i.e. what do I need to do today? The blog post never quite made it onto the list. At the very least, I can now provide you with the top holiday treats I sampled over the past two weeks.

First is Chilean Squash. I went to a good friend’s house for Christmas Eve and this was served. Everyone asked for the recipe. Come to find out, it is a recipe came from an old and trusted favorite – the original Moosewood Cookbook. Molly Katzen does not disappoint. I have had this cookbook since I went to school in Ithaca, NY in the 1980’s (and frequented the Moosewood restaurant many times while studying there) but never made the Chilean Squash. I’ll have to do double duty going forward to make up for lost time.

Below is the recipe straight from the Moosewood Cookbook and then further below is how I made it (I didn’t have the eggs on hand!). Both are worthy but go for the original if you have the ingredients.

And before I give you the squash recipe, a little sneak preview of the other favorite holiday treat – apple cider caramel. Stay tuned…

Enjoy and Happy New Year!

Ingredients

4 cups cooked squash or pumpkin, mashed or pureed
1 cup chopped onion
1 1/2 cups chopped bell peppers (add hot peppers if you like it spicy)
2-3 cloves crushed garlic
1 tsp ground cumin
4 beaten eggs
2 cups corn, fresh or frozen
1/2 tsp chili powder
1 cup grated cheddar cheese
1/2 tsp ground coriander
Dash of cayenne (or more to taste)
1 tsp salt
Fresh ground pepper to taste
2 Tbsp olive oil

Method

Saute onions, garlic, and spices in olive oil until onions and garlic are translucent. Add peppers and salt. Cover and cook 5-8 minutes.
Add saute to masked squash along with corn and beaten eggs. Mix well. Taste to correct seasoning.
Spread into buttered 2-quart casserole and top with cheese.
Bake at 350 for 20 minutes covered and then 15 minutes uncovered.

Sue’s version

Saute butternut squash, onions, peppers and garlic in olive with salt and pepper. Add more olive oil if sticking.
Add corn and spices. Stir to mix. Adjust spices. Top with cheddar cheese.

All Season Lasagne a la Trader Joe’s

Three Ingredient Tomato Sauce

Ingredients:

Method:

The Best-ish Lentil Salad Ever

Ingredients:

Vinaigrette:

Optional add-ins:

Directions:

Lentils Part Deux

Ingredients:

Method:

Ingredients

Method

Bring It

Roasted Lemon-Shallot Vinaigrette

Lemon Posset

Meyer Lemon Simple Syrup

The Souper Bowl of Green Goodness

Ingredients:

Method:

Bonus Recipe

Vegan Bouillon

Ingredients

Method:

Ingredients

Method

Bring It!

Cold Comfort Creamed Spinach (or Squash)

Method:

Cold Comfort Creamed Squash

Bringing it:

No Knead Challah

Dry ingredients

Wet ingredients + shaping

Method:

Ingredients

Method

Sue’s version