Garlic Knots

One of the first times our friend Meg came to visit us in the Upper Valley, we went to Ramunto's and had garlic knots. She was crazy about them, as are many people. Since then, they are a frequent snack when she's here to visit, and we occasionally make them ourselves. The best part this time was that we had lots more than we needed, so I froze some of the plain, baked knots. Now, they are just waiting in the freezer to be thawed and garlic-ified any time the mood strikes...

Braided Chocolate-Chip Challah bread recipe

plenty of minced garlic

grated parmesan

fresh minced parsley

coarse salt

After going through two (out of three) rises in the bread dough recipe, roll the dough out fairly thinly, then cut into strips about 3 to 6 inches long. Knot each strip, and place on a greased baking sheet. Allow to rise about an hour.

Bake knots at 350 until slightly golden. Remove from oven and let cool completely.

In a large bowl or freezer bag, combine olive oil, garlic, and parmesan. Toss cooled garlic knots in this mixture until they are coated generously. Then spread them out and sprinkle with parsley, salt, and additional parmesan, and serve.

Cinnamon Rolls

Braided Chocolate-Chip Challah bread recipe (the recipe makes enough dough for 2 pans of cinnamon rolls)

lots of cinnamon-sugar

softened butter

confectioner's sugar and water for glaze

After going through the first two (out of three) rising sessions in the bread dough recipe, cut the dough in half. Roll out each half of the dough as thinly as possible. (The thinner it is, the more rolls you get in the cinnamon rolls.) Spread generously with softened butter. Then sprinkle very generously with cinnamon-sugar all over. Roll up the dough as tightly as possible, sealing it somewhat when finished rolling. Gently slice every inch or so with a serrated knife. Place these in a greased baking pan, leaving space to accommodate rising. Let cinnamon rolls rise one last time in the pan, about 45 minutes. Bake until golden (30 minutes for bread, so less time for rolls). Let cool completely or almost completely. Drizzle with glaze.

Braided Chocolate-Chip Challah

Hillary

I met Hillary, the source of this recipe, just once in June of 2002. We were staying temporarily at a house in Hanover and she came over to visit, bringing this bread with her-- and I had to have the recipe. It takes a significant amount of time to make-- three full rises-- but it is so tender and good, with just the right amount of salt in the dough, that it is worth it every once in a while! This past weekend, after a morning of cross-country skiing, our friend Meg and I did a ton of baking using this recipe. It all started because we had a plan to make garlic knots, for which I like to use this recipe. Since we were making this dough anyway, I wanted to also use it to try to recreate cinnamon rolls just the way my grandmother used to make-- rolled nice and thin, with tons of cinnamon. So, I made this dough recipe times two, and then ended up with more than enough extra, prompting me to use some of the dough to make the braided challah as it is intended in this original recipe as well. We were worn out and had our fill of carbs by the end of the day. (The garlic knots were a huge success, and the cinnamon rolls were good but, sadly, will never be as good as what I remember Gramma making.)

1 t sugar

1 T flour

1/4 oz. yeast

3/8 C warm water

5 C flour

1/4 C sugar

1 T salt

3/4 C hot water

1/4 C vegetable oil

2 eggs

egg white beaten with 1 t water for glaze

semisweet chips, sesame seeds, or poppy seeds

In a small bowl, mix 1 t sugar, 1 T flour, and year. Stir in 3/8 C warm water. Liquid will start bubbling and rising. Set aside until about doubled, 10 - 15 minutes.

In a large bowl, combine 2 C flour, 1/4 C sugar, and salt. Stir in 3/4 C hot and oil, then beat in eggs. When yeast mixture has doubled, stir it in. Beat until smooth. Blend in remaining flour 1/2 C at a time until it is a shaggy mass.

Turn dough onto a lightly floured surface, and knead until smooth and springy. Put in a large greased bowl and let rise until double, 45 - 60 minutes.

Remove cover, punch down, and work outside edges to the center, then turn bread over so top is smooth again. Allow to rise again until almost double, 45 - 60 minutes.

Punch down dough, then knead for about 30 seconds. Divide into 6 equal pieces. Roll each piece into a rope about 8 inches long or more. Braid 3 ropes together for each challah. Let rise again, covered, on greased baking sheet, about 45 minutes. Preheat over to 350.

Brush bread with egg-white glaze. Sprinkle with seeds or chips. Bake 30 to 35 minutes until golden and toothpick inserted in center comes out clean.

Espressotini

Gordie

Gordie likes this drink made with espresso, while I prefer a less intense version made with regular coffee.

2 parts (oz. or whatever) coffee or espresso, cooled

1 part Kahlua

1 part vodka (can be vanilla vodka)

1 part Godiva liqueur

chocolate-covered coffee bean for garnish if desired

Combine ingredients in a shaker with ice, and serve.

Risotto with Peas, Marjoram, and Asiago

Martha Stewart Living Annual Recipes 2003


We are on a bit of a risotto kick lately, and this one did not disappoint us. This version is fairly similar to another one I made recently, the main differences being that this one does not have bacon and it features fresh marjoram, which I hardly ever use. You definitely notice the Asiago more than the marjoram in each bite, but the marjoram had a nice earthy smell and a subtle, balanced flavor that I was glad was there.

6 - 8 C low-sodium chicken broth
3 T extra-virgin olive oil
2 shallots, minced
1 C Arborio rice
1/2 C dry white wine
1 1/2 C peas, frozen or fresh and shelled
3 T unsalted butter
1 C freshly grated Asiago or Parmesan cheese (about 4 oz.)
1 T coarsely chopped fresh marjoram leaves
coarse salt and freshly ground pepper

Bring chicken broth to a boil in a medium saucepan over medium heat; reduce heat and keep at a low simmer.

Meanwhile, heat oil in a large heavy-bottom saucepan over medium heat (our round Le Creuset was perfect). Add shallots and cook, stirring frequently, until softened and translucent, about 4 minutes. Add rice; cook stirring frequently, until it is thoroughly coated and slightly fragrant, 3 - 4 minutes. Add wine and cook, stirring constantly, until completely absorbed.

Using a ladle, add about 3/4 C hot broth to rice mixture; stir constantly with a wooden spoon until mixture is thick enough to leave a clear wake behind the spoon.

Continue add stock about 3/4 C at a time, stirring constantly, a total of 18 - 20 minutes; after 12 minutes of cooking, stir in peas. As rice nears doneness, watch carefully to make sure it doesn't overcook, and add smaller amounts of broth (we had a little left over). Final mixture should be thick enough to suspend the rice in liquid that is the consistency of heavy cream. Rice should be al dente but no longer crunchy.

Remove from heat. Stir in butter, cheese, and marjoram, and season with s & p. Serve immediately.

Overnight Stuffed French Toast

New Better Homes and Gardens Cookbook

Meg was here to visit for the weekend, so we made one of her (and my) favorite breakfasts. You make it the night before, which I think is genius when it comes to breakfast dishes because you have something special to look forward to, but you don't have to think or do much work in the morning.

French Toast

6 oz. cream cheese, softened

2 T orange marmalade or apricot preserves (we used homemade strawberry jelly)

a pinch ground ginger

1/8 t ground nutmeg

1/4 C sliced almonds, toasted (we used slivered this time, and I didn't like it as well)

6 1 1/2-inch slices French bread (about half a loaf)

4 eggs

1 C milk

1 t vanilla

1 recipe sauce below

Grease a rectangular baking dish. In a small bowl, beat together cream cheese, marmalade, ginger, and nutmeg. Stir in almonds. Slice the bread loaf almost all the way through. Spread cream cheese mixture between the 2 layers of bread. Slice into about 6 slices and place on their sides in prepared dish.

In a small bowl beat together eggs, milk, and vanilla; slowly pour over the bread slices, covering all the tops. Sprinkle a few sliced almonds on top if desired. Cover and chill overnight.

Bake, uncovered, in a 350-degree oven, 30 - 35 minutes or until golden. Serve with sauce on top.

Sauce (The recipe calls for orange sauce, made with ingredients below, which is good. But this time, because we used strawberry jelly in the cream cheese, we made a strawberry sauce by simmering frozen strawberries from last summer with some cornstarch and sugar.)

1/2 t shredded orange peel

1 1/4 C orange juice

2 T honey

4 t cornstarch

Stir together all ingredients in a small saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.

Rigatoni and Meatballs

Martha Stewart Living Annual Recipes 2003

Since I'd never made meatballs in my life, I thought it would be fun to try. We all thought these were very tasty. And the simple homemade sauce was good as well. We didn't think to get a picture of the dish, but Gordie thought this photo of the cooking aftermath would do nicely. I don't think the sauce-splattering mess was as much an integral part of the recipe as it was a result of my not having the burner quite low enough and/or using a pot that was not quite large enough.

1 lb. ground beef or pork (or combination as the original recipe calls for)

1/4 C fresh flat-leaf parsley, finely chopped

1/4 C freshly grated Parmesan cheese

2 large eggs

6 T breadcrumbs

1/4 C milk

1 1/2 t coarse salt, plus more for seasoning

2 T + olive oil

1/2 C dry white wine

2 28-oz. cans pureed tomatoes

freshly ground pepper

1 pound rigatoni, cooked

In a bowl, combine meat, parsley, Parmesan, eggs, breadcrumbs, milk, and salt. Form 1 1/2-inch balls. Heat 1 T oil in a large pot over medium-high heat. Add half the meatballs; cook, turning occasionally, until browned on all sides, about 5 minutes. Transfer to a baking sheet. Repeat with remaining oil and meatballs.

Add wine to pan; stir up brown bits from bottom with a wooden spoon. Reduce wine by half, about 1 minute. Add tomatoes and meatballs, and bring to a simmer. Reduce heat to medium-low; cook, uncovered, 1 hour, stirring occasionally.

Remove from heat; season with salt and pepper. Fish out meatballs and transfer to a serving dish. Toss pasta in sauce; serve. Sprinkle pasta and meatballs with additional grated Parmesan if desired.

Chicken Parmesan

The Gourmet Cookbook

"Chicken Parm" night (Thursdays) at the pub was one of my favorite dining experiences in college. For a very reasonable price, you received a cardboard french-fry tray full of pasta and red sauce (your choice of rotini or spaghetti), a breaded chicken patty topped with more red sauce and some melted cheese, a green iceberg salad, a beverage, and a chocolate-chip cookie. Freshman year in particular, Mary Anne and I would almost always dine at the pub on Thursday evenings, then watch Friends and have a bit of a lazy night when we could afford to. So it was with fond memories that I came across a "Parmesan Chicken" recipe in what is probably my favorite cookbook, and had to give it a try. The chicken had a nice crispy, tasty coating that just goes perfectly with spaghetti and sauce, and was more healthful than the pub's version, I'm sure. I only missed the chocolate-chip cookie for dessert.

3 T Dijon mustard

1 t white wine vinegar

1/2 t salt

1/2 t freshly ground black pepper

skinless, boneless chicken breast halves (I cut them into smaller pieces for more surface area)

1 1/2 English muffins

3/4 C finely grated parmesan

1 T unsalted butter, melted

Preheat oven to 450 with a rack in the middle of the oven. Line a baking sheet with parchment, or grease it.

Whisk together mustard, vinegar, salt, and 1/4 t pepper in a large bowl. Add chicken, tossing to coat well.

Pulse English muffins in a food processor until finely ground. Add cheese, butter, and remaining 1/4 t pepper and pulse until well combined. Transfer to a shallow dish or pie plate.

Dredge chicken one piece at a time in crumbs, coating completely and pressing gently so crumbs adhere, then transfer to baking sheet. Bake until golden brown and cooked through, 15 to 20 minutes.

Mocha Steamed Puddings with Espresso Creme Anglaise

Martha Stewart Living Annual Recipes 2003

A few years ago, I was given a cookbook entitled Martha Stewart Living Annual Recipes 2003. It's a beautiful book, but I hadn't made a single thing from it, in part because I was overwhelmed by the length of the ingredient list for some of the recipes, and in part because the organization of the book frustrates me a bit. (It's organized by month, and within each month there are various starters, salads, main courses, side dishes, and desserts; I certainly appreciate the notion of cooking with what's in season but don't like searching through 12 different sections when I know, for example, that I want to make soup.) In any case, recently I sat down with the book and made plans to actually try some of the delicious-sounding things in it, and this dessert-- made for Gordie's birthday dinner-- was the first attempt from it. They were definitely a success. Not something I could whip together on a normal school night, as they take some time and require instant espresso powder and heavy cream, which I don't necessarily always have on hand. But they were soft and rich and very chocolately, with a nice subtle mocha flavor. Gordie had the brilliant idea of completing this decadent dessert by pairing it with espressotinis!

Espresso Creme Anglaise (can be made ahead; store in covered container in the fridge)

4 large egg yolks

1/4 C sugar

1 C milk

3/4 C heavy cream

1 t instant espresso powder

Prepare an ice bath, and set aside. Combine yolks and sugar in a mixer with whisk attachment and beat until mixture is pale yellow and very thick, 3 to 5 minutes.

Place milk, cream, and espresso powder in a small saucepan and bring to a boil over medium-high heat. Remove from heat, and gradually pour half of the milk mixture into the egg-yolk mixture, whisking constantly. Return entire mixture to saucepan.

Cook over medium-low heat, whisking constantly, until mixture is thick enough to coat the back of a spoon. Strain the creme anglaise through a fine sieve into a small bowl set in the ice bath; let cool completely, stirring frequently. Serve chilled.

Mocha Steamed Puddings

1/2 C sugar

2 T flour

1 t cocoa powder

1 t instant espresso powder

3 oz. bittersweet chocolate, finely chopped

2 T unsalted butter, softened

3/4 C milk, scalded

1 t vanilla

2 large eggs, separated

1/2 C heavy cream

Preheat oven to 325. Whisk together 6 T (1/4 C plus 2 T) sugar, flour, cocoa, and espresso powder in a large bowl.

Melt chocolate and butter in a double boiler or medium heat-proof bowl over a pan of simmering water. Remove from heat; stir in scalded milk and vanilla. Whisk chocolate mixture into flour mixture until well combined.

Beat egg yolks until pale and very thick, 2 to 3 minutes. Gradually pour into chocolate mixture, whisking constantly.

Whisk egg whites until frothy. Add remaining 2 T sugar, and whisk until stiff peaks form. Whisk egg whites into chocolate mixture.

Place 4 1-cup ramekins or ovenproof cups (I used my oven- and freezer-proof 1-cup Pampered Chef "prep bowls," which worked great because the leftover puddings could be covered with their plastic lids to be stored in the fridge) in a roasting pan, and fill each with batter. Pour boiling water into pan so that it comes halfway up the sides of the baking cups (I needed nearly 2 tea kettles full). Bake 45 to 50 minutes, until tops begin to crack (mine only cracked a little, and I was glad I took them out when I did after 50 minutes). Remove roasting pan from oven, and transfer baking cups to a wire rack to cool slightly.

Serve with creme anglaise (and whipped cream if desired).

Peas with Spinach and Shallots

Epicurious

This is one of our favorite green vegetable dishes to make when we feel like something a little more jazzy than plain peas or green beans. It's interesting but still quick and simple.

2 medium shallots, thinly sliced
2 garlic cloves, thinly sliced
1 T vegetable oil
1 T unsalted butter
10 oz. frozen peas
1/4 C water
5 oz. baby spinach
3/4 t salt
1/4 t black pepper

Cook shallots and garlic in oil and butter in a 12-inch nonstick skillet over moderate heat, stirring, until soft, about 6 minutes.

Stir in peas and water and cook, covered, stirring occasionally, until peas are tender, about 5 minutes.

Stir in spinach, salt, and pepper and cook, tossing, until spinach is just wilted, about 1 minute.