Pecan Upside Down Cakes

 Pecan Upside Down Cakes

2/3 cup packed brown sugar
1/2 cup butter
1/3 cup honey
1 ½ cups coarsely chopped pecans
1 tsp. finely shredded orange peel
2 ½ cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 eggs
2 cups granulated sugar
1 cup vegetable oil
8 ounces sour cream
2 tsp. vanilla
Orange peel curls (optional)

1.    Preheat oven to 350. Lightly coat 12 jumbo muffin cups with nonstick spray for baking; set aside.

2.    In a medium saucepan, combine brown sugar, butter, and honey. Cook and stir over medium heat or until smooth. Remove from heat. Stir in pecans and shredded orange peel; set aside.

3.    In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.

4.    For batter, in a large bowl, combine eggs and sugar. Beat with an electric mixer on medium to high speed for about 3 minutes or until the mixture is thick and lemon colored. Add oil, sour cream, and vanilla; beat until combined. Gradually add flour mixture, beating on low speed until smooth.

5.    Place 2 tbsp. of the pecan mixture in the bottom of each muffin cup. Spoon a heaping 1/3 cup of the batter into each cup. Place muffin pans on a foil-lined baking sheet.

6.    Bake for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in muffin pans on wire racks for 5 minutes. Using a sharp knife or narrow metal spatula, loosen edges of cakes from sides of muffin cups. Invert cakes on to wire racks lined with wax paper. Spoon any pecan mixture remaining in the muffin cups on to cakes. If desired, garnish with orange peel. Serve warm or cool.

Pasta with Peas and Ham

Instead of dealing with leftover Thanksgiving turkey, we came home with half a spiral-cut ham. (Yes, we did have turkey on Thanksgiving - but Ken and I ended up with the leftover ham instead.) As much as we like spiral-sliced ham, we got tired of eating it after a few meals and I had to find creative ways to use it. When I'm not feeling very creative and need recipe inspiration, I usually head to the Epicurious website, which is where I found the following recipe. I was immediately drawn to it because one of my favorite dishes at Tiramisu contains pasta, ham and peas. Although my pasta was pretty good, it didn't even compare to the Tiramisu dish . . . but that's okay. It wouldn't be such a treat to eat at Tiramisu if I could replicate their pasta at home!

Pasta with Peas and Ham 

1 pound pasta

3 tablespoons butter
1 shallot, diced

1 clove garlic, thinly sliced

1/2 cup shelled peas (fresh or frozen)
2 tbsp. water

6 oz. cooked ham, cut into strips (chopped prosciutto would also work)

3/4 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste

1. Cook pasta according to package directions.

2. Meanwhile, warm 1 tablespoon of the butter in a medium saucepan over medium-low heat. When the butter starts to bubble, add shallot and cook for 2-3 minutes, stirring often. Add garlic during last minute of cooking.

3. Add the peas and water to the pan and cook 3 minutes, stirring. Stir in the ham and cook 2 minutes. Add the cream; bring to a low simmer and cook 5 minutes.

4. Drain pasta; place in large serving bowl. Stir remaining 2 tablespoons butter into the cream mixture over low heat until melted. Stir in the cheese. Pour sauce over pasta and toss to coat. Season with salt and pepper to taste.  - Adapted from Epicurious.com

Salted Oatmeal Cookies

What do you associate with oatmeal cookies? The sad, lonely plate that nobody buys at a bake sale? Something old ladies have with tea? A dry, bland cookie with raisins? Somebody's attempt at making a "healthy cookie?" If those things come to mind when someone mentions oatmeal cookies, get out your mixing bowl and cookie sheets, because this recipe will break the oatmeal cookie stereotype.

I found this recipe in Cook's Illustrated when I was trying to replicate a cranberry-oatmeal cookie from a bakery. I was pleased with the outcome, but they didn't really stand out. At least not until I decided to add kosher salt. With that addition, the resulting cookies are both sweet and salty . . . or in other words, awesome. I took a batch to a gathering at my friend Amanda's last year and although I can't prove it, I think she may have actually clapped when I said I was leaving the whole plate with her at the end of the evening. Now, instead of a cake, she gets oatmeal cookies for her birthday. Next year I'll have to make sure to bake her batch to be the thicker/chewier variety (see below) so we can put candles in them!

Salted Oatmeal Cookies
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. grated nutmeg
1/2 tsp. kosher salt or extra coarse sea salt
2 sticks unsalted butter, softened but still cool
1 cup (packed) brown sugar
1 cup granulated sugar
2 large eggs
3 cups old-fashioned rolled oats

1. Line two baking sheets with parchment paper or Silpat.
2. Whisk together flour, baking powder, nutmeg and salt in a medium bowl; set aside.
3. With an electric mixer, beat butter on medium speed until creamy. Add sugars and beat until fluffy, about 3 minutes. Beat in eggs one at a time.
4. With a wooden spoon, stir dry ingredients into butter/sugar/egg mix. Stir in oats.
5. For thinner, crispier cookies, bake at 350 degrees for 22 to 25 minutes. For thicker, chewier cookies, refrigerate dough at least one hour and bake at 325 degrees for 20 to 23 minutes. For either baking method, use 2 tbsp. dough per cookie and space 2 inches apart when baking. Allow cookies to cool on baking sheet a few moments, then transfer to wire racks to cool. (The thinner/crispier cookies are shown above)

Variations:
- 1 1/2 cups chocolate chips (omit nutmeg) - mix in with oats
- 2 tbsp. orange zest and 1 cup dried cranberries and/or  1 cup toasted chopped almonds (omit nutmeg) - mix in with oats
                                              - Adapted from Cook's Illustrated

Butternut Squash

I'm trying to share my bounty of butternut squash from the garden, but having trouble finding people to share with. I can understand the reluctance to take zucchini in the summer . . . but who would not want butternut squash? A couple of people have said "I don't know what to do with butternut squash." Of course, that could just be a polite way to decline, but maybe they're telling the truth. If so, here are some suggestions:

Butternut Squash Risotto
Roasted Butternut Squash Salad with Warm Cider Vinaigrette 

Or you could toss roasted squash with Fettuccine Alfredo, fresh sage, and fresh thyme . . . and fried sage if you're really motivated! (I created this, so there is no real recipe - I'll try to post a recipe, or at least some guidelines, soon!)

More options:
Parmesan-Roasted Butternut Squash
Winter Squash Soup with Croutons
Roasted Butternut Squash, Rosemary, and Garlic Lasagna
Beef and Butternut Squash Stew
Caramelized Butternut Squash
Butternut Squash Muffins with Frosted Cream
Butternut Squash and Parmesan Bread Pudding

Planning for Thanksgiving

Last year, I reviewed Thanksgiving menus from several food magazines (part one - part two - part three). It was fun, but I don't think I have time to do the same this year. However, I have been thinking about my contributions to our Thanksgiving meal. So far I have only settled on one thing - this salad:

Roasted Butternut Squash Salad with Warm Cider Vinaigrette 

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch diced
olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces mixed greens, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the mixed greens in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.  - Recipe adapted from Ina Garten, via the Food Network

Chicken with Bacon & White Wine

If you have leftover wine and a few spare strips of bacon to use and you need a quick and tasty dinner, I highly recommend this:


Chicken with Bacon and White Wine (or Chicken Schnitzel)
1 tsp. garlic flavored oil
4 strips bacon
2 boneless, skinless chicken breasts (about 6 oz. each), pounded thin
1/3 cup dry white wine

Add oil and bacon to a large skillet. Fry bacon until crisp. Place strips of bacon on a plate lined with paper towels; cover with a piece of foil (leave juices - aka grease - in skillet).

Fry chicken for approximately 2 minutes per side, or until no longer pink inside. Remove chicken to a serving plate. Pour wine into the skillet, allowing it to bubble up. Pour over chicken. Crumble bacon on top of chicken.  - Original recipe from Nigella Express, by Nigella Lawson

Potato Gratin with Fresh Herbs

When you find purple potatoes . . . drench them in herb-infused cream? Yep! Unless you're on a diet, it's a great idea! My first experience with this dish was last Thanksgiving, and when I found "all blue" potatoes at the Green City Market in Chicago, I knew I was going to drag them home just for this recipe. Serious comfort food . . .
4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
2 cups heavy cream, plus some to cover
4 tablespoons butter (1/2 stick)
2 sprigs each fresh thyme, sage, and rosemary
2 garlic cloves, peeled and halved
Salt and pepper
1/2 cup grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Halve the potatoes and toss them into a large baking dish and season with salt and pepper.

Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.

Pour the hot cream mixture over the potatoes; if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Top with additional fresh thyme and serve with additional fresh rosemary as a garnish. Serve immediately, or cover and keep warm until ready to serve.
- Recipe adapted from Rachael Ray, via FoodNetwork.com

Tomatoes & Salsa

I lost access to my blog for a little while . . . so I'm way behind on posts! Here are a few photos from my own personal tomato festival:

My first batch of salsa . . . I had never canned anything before and was pretty nervous that I might end up with tomato splattered all over the kitchen. It seemed like a lot of work for the amount of salsa I ended up with, but things actually went smoothly - thanks entirely to my friend Amanda, who was kind enough to chop tomatoes with me all afternoon and walk me through the canning process!

White Pizza with Arugula

As much as I love to cook, I have to admit that yeast breads are not always my favorite project. Sometimes it seems like they require too much patience and planning, which can be difficult given the fast pace of life. This pizza dough, however, is one of the easier yeast bread recipes I have used - and the result is absolutely worth the effort!
Unless this is your first time reading my blog, you know that my husband is a meat & potatoes guy - and you can guess what his response is to a white pizza with arugula . . . and no meat! Despite the lack of meat, he gave the recipe his endorsement - "This pizza is really good, even without meat! The crust has a good flavor." (Husb tried it without the arugula)

Thanks to Andrea for selecting such a DELICIOUS recipe for Barefoot Bloggers!

White Pizza with Arugula

For the dough:
1 1/4 cups warm (100 to 110) water
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
4 cloves garlic, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes

For the topping:
3 cups grated Italian fontina cheese (8 oz.) I used Raclette cheese because I had it on hand
1 1/2 cups grated fresh mozzarella cheese (7 oz.) OR one 8 oz. pkg fresh mozzarella pearls (not grated)
11 ounces creamy goat cheese, such as montrachet, crumbled

For the vinaigrette:
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper
8 ounces baby arugula
1 lemon, sliced

freshly grated Parmesan cheese

Directions

Mix the dough - Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.

Knead by hand - When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.

Let it rise - Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

Make garlic oil - Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.

Preheat the oven to 500 degrees. (Be sure your oven is clean!)

Portion the dough - Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

Stretch the dough - Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)

Top the dough - Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown. Top each pizza with a sprinkling of freshly grated Parmesan.

Make the vinaigrette - Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.

Add the greens - When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza; add a slice of lemon and freshly grated Parmesan and serve immediately.
- Adapted (ever so slightly!) from the Barefoot Contessa, via FoodNetwork.com

Vanilla-Orange Cream Popsicles

I promise I make more than popsicles and ice cream . . . the real food just isn't as fun to blog about, I guess. Eating Well magazine had a small section featuring homemade "freezer pop" recipes in their July/August 2009 issue; so far I have tried 2 of the 5 pops and they have both turned out to be tasty and refreshing summer treats! I have had so much fun making freezer pops that I even bought a really cool set of silicone popsicle molds (see the swirl-cone effect?).

Vanilla-Orange Cream Pops (aka Orange Julius on a Stick)
1 1/2 cups orange juice
1 1/2 cups low fat vanilla yogurt
1-2 tbsp. sugar
1/2 tsp. vanilla extract

Whisk all ingredients together in a medium bowl; divide mixture among freezer pop molds and freeze until completely firm, about 6 hours. Briefly run warm water over molds to release popsicles. Makes ten 3-oz. servings.

Per serving: 53 calories, 1 g fat, 2 mg cholesterol, 10 g carb, 2 g protein, 0 g fiber. 32% daily value of Vitamin C.
- Recipe and nutrition facts from Eating Well magazine

This might possibly be . . .

The best ice cream EVER.
Yes, it is a bold statement . . . but I believe it to be true. I saw this recipe a year ago, on the blog of the very talented Emiline. It has been on my 101 list since then, and the combination of company last weekend and fresh peaches finally pushed it up on the priority list. This may not make sense, but it is so good that I both a) wish I had made it last summer and b) wish I had never made it at all. Why? Because all ice cream I make will now be compared to this, and honestly, I can't imagine what would top it. The flavors balance perfectly - it is sweet, tart, creamy, and occasionally crunchy and salty (when you get a walnut) all at once.

Buttermilk Frozen Custard with Bourbon Brandy Roasted Peaches and Brown Sugar Walnuts (Original recipe by Emiline; slightly adapted version below)

1 1/2 cups buttermilk
6 large egg yolks
3 cups heavy cream or half-and-half (I used 1.5 cups of each)
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 tablespoons unsalted butter, divided use
6 tablespoons brown sugar, divided use
1/4 teaspoon salt
1/2 cup finely chopped walnuts
1 cup coarsely chopped firm ripe peaches, peeled
2 tablespoons Brandy

Whisk together buttermilk and egg yolks in a large mixing bowl.

Whisk together cream and sugar, in a large saucepan, over medium heat, and bring mixture to a boil. Gradually whisk half of the hot cream into eggs, until well combined. Whisk egg mixture back into saucepan containing remaining cream. Heat mixture, whisking constantly, until custard coats the back of a spoon.

Strain custard into a large mixing bowl, and whisk in vanilla.
Cool custard for 30 minutes; lightly cover and refrigerate overnight.

To make the brown sugar walnuts, melt 1 tablespoon butter in a large nonstick skillet, over medium heat. Stir in 3 tablespoons brown sugar, salt and walnuts, and cook for 5 minutes, stirring constantly, until sugar is dissolved, and walnuts are golden and fragrant. Pour into a small bowl and cool completely.

To make the peaches, melt the additional 1 tablespoon butter in a large nonstick skillet, over medium heat. Stir in the additional 3 tablespoons brown sugar and stir until dissolved. Add peaches and Bourbon, and cook for 3 minutes, stirring frequently, until tender and syrupy. Pour into a small bowl and cool completely.

Pour custard into ice cream maker and process according to manufacturer's directions. In the last 5 minutes of processing, add walnuts and peaches, and allow to finish churning. Pour into a freezer-proof container and freeze for 2 hours, or until ready to serve.

Yield: 8 servings
Source: Visions of Sugar Plum, by Emiline - check it out, she has amazing treat recipes!

Mocha Ice Pops

One of my favorite beverages is an iced mocha, so I was thrilled to find a simple recipe for Mocha Ice Pops in the July/Aug. issue of Eating Well. The recipe takes only a few minutes to prepare and the result is a low calorie, cold and refreshing treat . . . it is definitely more icy than creamy, and somehow manages to taste both light and rich. Highly recommended for coffee/mocha fans!

Mocha Ice Pops
2 1/2 cups hot brewed coffee
5 tbsp. sugar
2 tbsp. unsweetened cocoa powder
1 cup half-and-half
1/4 tsp. vanilla extract
pinch of salt

Whisk together coffee, sugar, and cocoa in a medium bowl until sugar has dissolved. Stir in half-and-half, vanilla and salt until combined.

Divide mixture among freezer-pop molds, insert sticks and freeze until completely firm, about 6 hours. Run mold under hot water briefly to remove ice pops from mold.

Makes 10 three-ounce popsicles. Per serving: 54 calories, 3 g fat, 9 mg cholesterol, 7 g carb, 1 g protein, 0 g fiber.
- Recipe from Eating Well magazine

Banana Mango Daiquiris

For the first August Barefoot Bloggers recipe, Veronica chose Banana Mango Daiquiris. I halved the recipe below, because even though we probably could have consumed the whole recipe, it would not have been a good idea! If you use frozen mango and have a little bit left over, this recipe also makes a good smoothie when you leave out the rum. Strawberries are also a good addition, if you have some (fresh or frozen) you need to use.

Banana Mango Daiquiris

2 cups chopped ripe (or frozen) mango
1 ripe banana, chopped
1/2 cup fresh squeezed lime juice (4 limes)
1/4 cup sugar syrup*
1 1/4 cups dark rum
Mango slices, for serving

Place the mango, banana, lime juice, sugar syrup, and rum in a blender and process until smooth. Add 2 cups of ice and process again until smooth and thick. Serve ice-cold in highball glasses with the mango slices.

*To make simple syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves. Chill.
- Recipe from Ina Garten

Wednesday Tomato Harvest

A quick picture of the tomatoes I harvested tonight . . .

Tomatoes

A little sample of the heirloom tomatoes from my garden . . .Beautiful and tasty . . .
I've got to start making salsa . . . or something!