Strawberry muffins

The best thing about this time of year? It's not the weather or the longer days . . . it's the strawberries! We've had strawberry shortcake, strawberry smoothies, strawberries and ice cream, and of course, lots of strawberries eaten fresh with nothing added. I'm going to freeze some, but I also thought some muffins would be nice to have in the freezer for a quick breakfast. I also made strawberry shortcake cupcakes a couple of weeks ago, but I didn't get any pictures. I guess I'll have to make another batch - good thing I've got a gallon of fresh strawberries in the fridge!


Strawberry Muffins
1/4 cup butter, softened
1/4 cup applesauce
3/4 cup sugar
1 egg
2 1/4 heaping cups spelt flour (or 2 cups all-purpose flour)
2 tsps baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries

Cream butter and sugar in bowl of electric mixer or in large bowl with handheld mixer. Add applesauce; mix well. Add egg;  mix well.

In a medium bowl, sift together flour, baking powder, and salt. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.

Spoon batter into muffin pans.Bake at 400º for 20-25 minutes. Yield: 12 muffins. 

Dinner Salad

There is a dinner salad . . . and then there is Dinner Salad. Two completely different things. This salad (or some variation) has been on my dinner menu a lot lately; I add almost any fruit, nut, and/or vegetable I have in the kitchen. It's not exactly what I would call comfort food, but it is a salad I actually look forward to eating - and it is quick and easy:

1. Start with mixed greens (I like the Earthbound Farms or Organic Girl varieties)
2. Toss with your favorite dressing (if you don't want to take time to make dressing, the T. Marzetti Berry Balsamic - it's in a jar, refrigerated near the salad mixes in stores - is pretty good)
3. Add your favorite toppings - this salad included:
apple, chopped
bell peppers, chopped
sliced almonds (toasted and sugared)
dried cranberries
chicken, cooked and cubed
terra sticks

Orange Muffins

I purchased the Bob's Red Mill Baking Book a couple of years ago, during one of my "healthier" cooking kicks, but unfortunately convinced myself that the recipes were probably too healthful and not tasty. It sat in a box in my basement until Sunday night, when I was sorting through stuff to donate to garage sale fundraiser. I decided I should try at least one recipe before getting rid of the book . . . and I am so glad I did! These muffins are super easy to mix up and they bake very quickly as well. Don't be alarmed by the spelt flour - it is easy for me to find (in Quincy). However, if you can't find it easily, I think regular flour would work equally well - you might want to reduce the amount by one or two tablespoons. P.S.The muffins are delicious!



Orange Muffins
2 cups spelt flour (can substitute regular flour - might want to reduce it by 1-2 tbsp.)
1 3/4 tsp. baking powder
zest of 1 orange
1/4 tsp. ground allspice
1/2 tsp. salt
1/2 cup orange juice
1/4 cup applesauce
1/3 cup vegetable or canola oil
1/2 cup brown sugar
2 tsp. vanilla extract
2 large eggs
optional: 1/4 cup dried cranberries

1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with liners (I like the If You Care brand baking cups).
2. Whisk together flour, baking powder, orange zest, allspice, and salt in a large bowl; set aside.
3. In a medium bowl, beat together orange juice, applesauce, oil, sugar, vanilla, and eggs until well combined. Stir into the flour mixture until just combined (batter will be lumpy). Stir in dried cranberries, if using.
4. Spoon the batter into the prepared muffin pan and bake 15 minutes or until a toothpick comes out clean. Let the muffins rest 5 minutes, then transfer out of muffin pan onto a wire rack to cool.

Spring ham, asparagus, and potato soup

Do you have leftover ham from Easter? If so, and if you're already tired of ham sandwiches, consider this soup. Not only is is a great way to incorporate vegetables and fresh herbs into your diet, it is pretty tasty (even my husband, who "hates creamy soup" and eats vegetables sparingly, liked it). For me, the best part of this soup was using my immersion blender. It is one of the kitchen tools I love to use (maybe because it is destructive . . . but in a good way). Anyway, if you like asparagus and ham, you should give this a try!


Spring ham, asparagus and potato soup
1 tbsp. butter
1/3 cup onions, chopped
1 tbsp. flour
16 oz. vegetable broth (plus more, depending on desired consistency)
1/2 cup water
1 tbsp. minced fresh parsley
1 tsp. Italian seasoning
1 tsp. minced chives
1/4 tsp. celery seed
1/4 tsp. nutmeg
3/4 lb. fresh asparagus, ends trimmed
3 to 4 small red potatoes, peeled and cubed (1/2 inch)
3/4 cup cubed fully cooked lean ham
3/4 cup half-and-half (or 1/2 cup milk plus 1/4 cup cream)
coarse salt and freshly ground black pepper, to taste
optional: 3 tbsp. shredded Gruyere or Swiss cheese
optional: fresh rosemary to garnish

1. In a medium saucepan, saute onions in butter until tender. Add flour, stir until blended. Gradually add broth, water, parsley, Italian seasoning, chives, celery seed, and nutmeg. Bring to a boil; cook 2-3 minutes or until slightly thickened.

2. Cut tips off asparagus and set aside. Cut stalks into 1/2 inch pieces; add to pan. Reduce heat; cover and simmer for 10-15 minutes or until asparagus is tender. Cool slightly.

3. With an immersion blender (or transfer to regular blender when slightly cooled), process soup until smooth (return to pan if regular blender was used). Stir in potatoes. Bring to a boil. Cover and reduce heat; simmer 10-15 minutes. Stir in asparagus tips and ham and simmer an additional 5 minutes or until vegetables are tender. Stir in half-and-half; heat through. Sprinkle with cheese and serve immediately. Yield: 3-4 servings.
- Adapted from Taste of Home

Quinoa Salad with Avocado, etc.

 

There are several reasons I try new recipes . . . but there was no major inspiration for this one - I simply had all the ingredients on hand (and needed to use up the avocado and scallions). I'm glad I came across the recipe, because I have been trying to use quinoa more regularly and I really liked this dish. If you're thinking avocados and raisins seem like a strange combination, I understand where you're coming from. However, both ingredients - and the almonds and scallions as well - are important for texture and flavor. And above all, don't forget to rinse the quinoa before cooking it - if you forget, you'll end up with gritty pieces, which are not a good contribution to the dish. Trust me!


Quinoa salad with avocado, almonds and raisins
3 tbsp. raisins (mix of dark and golden)
1 cup quinoa, RINSED WELL (important!)
sea salt
1 large lemon
3 tbsp. extra virgin olive oil
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1/4 tsp. paprika
2 medium firm-ripe avocados, pitted, peeled and chopped
2 medium scallions, thinly sliced
2 to 3 tbsp. chopped or slivered toasted almonds
optional: freshly ground black pepper

In a medium bowl, soak raisins in hot water for 5 minutes. Drain and set aside.

In a 2-qt. saucepan, bring 2 cups quinoa, water, and salt to a boil. Cover, reduce heat to medium-low and simmer until water is absorbed and quinoa is tender (about 15 minutes). Fluff quinoa with a fork and allow it to cool.

Finely grate the zest of the lemon and then squeeze 1 tbsp. lemon juice - whisk both together with olive oil, coriander, cumin, paprika and 1/4 tsp. salt. In a large bowl, toss the vinaigrette with quinoa, raisins, avocado, scallions and almonds. Season with salt and pepper and serve.  - Recipe from Fine Cooking

Beef Estofado with Polenta

For Christmas, I received a copy of the Not Your Mother's Slow Cooker Cookbook . . . ironically, from my mother! She makes awesome short ribs served with polenta - she found both recipes in that book. Initially, when I thawed the stew meat, I did not intend to create a dish so similar to her short ribs and polenta, but as the beef estofado (southwest or Spanish beef stew) cooked, I realized polenta would be a perfect accompaniment. Since it was a last minute decision, I made a quick stovetop variation of the polenta she serves with short ribs. For the minimal effort involved, this was a pretty good dinner. It wasn't quite as good as Mom's short ribs, but then again . . . it's not my mother's slow cooker cookbook!

Beef Estofado with Polenta
2 lbs. beef stew meat, cut in to 1-inch pieces
sea salt and freshly ground black pepper, to taste
2 tbsp. flour
3 tbsp. olive oil
1 large yellow onion, finely chopped
1 pint salsa
3 tbsp. red wine vinegar
pinch of dried oregano or marjoram
pinch of cumin
1/4 cup water
1/3 cup dry red wine (I used red zinfandel)
2 tbsp. chopped fresh flat leaf parsley

Directions:
1. In a ziplock bag, toss beef with salt, pepper, and flour.

2. In a skillet over medium-high heat, warm olive oil to very hot. Add onion and cook,
stirring, until softened, about 5 minutes. Transfer onion to slow cooker. Add beef to the
skillet and brown on all sides, 3 to 4 minutes (may need to brown beef in two batches,
depending on skillet size). Transfer beef to slow cooker. Add salsa, vinegar, oregano,
cumin, and water to the slow cooker and stir.

3. Pour wine into skillet over medium heat; stir constantly to remove browned bits from
skillet. Wine may reduce a bit. Pour wine and browned bits into slow cooker and stir.
Cover and cook on low 8 hours, or until beef is very tender.

4. Immediately prior to serving, add salt and pepper to taste.

5. Serve over cheesy polenta*. Garnish with chopped parsley.

*To make cheesy polenta, follow instructions on polenta (also known as corn grits) package, stirring in a pat of butter and shredded parmesan to taste immediately prior to serving. The Bob's Red Mill brand is typically easy to find and works well for this recipe.
- Beef estofado adapted from Not Your Mother's Slow Cooker Cookbook

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