Breakfast for dinner is such a great idea - its usually pretty easy, pretty filling, and even hits a variety of food groups!
Lately I've been working hard on finding dinners to prep the night before so they are ready to go the next night for dinner. This strata is a great example. It took a little pre-preparation, but I had time on Sunday to do a few of these things (dry the tomatoes, cook the ham, cut the bread, etc...). Last night, I combined the bread, cheese, tomatoes, and ham in the baking dish and in a bowl, whisked the milk, cream, eggs, and seasoning. This morning I poured the eggs over and let it sit in the fridge, and when I got home at 5, I tossed it in the oven and it'll be good to go in just a few minutes! Can't wait...
Ham and Cheese Strata with Oven-Dried Tomatoes
Adapted from Food Network
Ingredients
1 pint grape tomatoes, washed and halved
1 1/2 teaspoons kosher salt
Extra-virgin olive oil
10 large eggs
1 1/2 cups milk
1/2 cup fat free cream
Pinch freshly grated nutmeg
Pinch cayenne pepper
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup diced baked ham
1 tablespoon minced flat-leaf parsley leaves
1 1/2 teaspoons thinly sliced fresh chives
2 cups shredded cheese (your choice)
2 demi-loaves sourdough bread, cut into 1/2 inch cubes (should be about 16oz by weight)
Directions
Do ahead: Preheat oven to 250 degrees F. Toss tomatoes with olive oil and salt. Spread in a single layer on a baking sheet and roast for 1.5-2 hours, until slightly shriveled but not dried completely. If not using immediately, store the tomatoes in a sealed container in the refrigerator, for 3 to 4 days.
For strata: Spray a 9x13 baking dish with non-stick cooking spray.
In a large bowl, whisk together the eggs, milk, cream, nutmeg, cayenne, salt, and pepper. Set aside. In a small bowl, toss together the bread, ham, tomatoes, parsley, chives and cheese.
Pour the egg mixture over the strata and gently press it down with the back of a large spoon to make sure the top layer is moistened with the custard. Cover with plastic wrap and refrigerate overnight.
When ready to bake, preheat the oven to 350 degrees F. Bake the strata, uncovered, until golden brown and slightly puffed, about 45 to 55 minutes. Let rest 10 minutes before serving.
Makes 6 to 8 servings
3.09.2010
3.05.2010
More Rice For Dinner
Last Friday night, I made rice pudding for my dinner. So this Friday, I'm using rice again, although this time it may be a slightly more appropriate dish for a main meal. Many times I've made risotto when Steve is off at work on a Friday night. To just stand there and stir a pot, adding things slowly and watching it come together - its very theraputic after a long week of working.
A few things I've noticed:
Adapted from... lots of places
Ingredients
1 Tablespoon butter
1 Tablespoon oil (olive oil or canola will do just fine)
1 medium onion, finely chopped
3/4 cup white wine
1 1/2 cups Arborio rice
4-5 cups chicken stock
parmesan cheese for grating
Directions
In a saucepan, begin to heat your chicken stock on medium-low heat (this will not be the same pan you use to make the actual risotto).
Over medium-high heat, melt butter with oil in pan - add onions and sauté until soft and slightly translucent. Pour in wine and stir to deglaze the pan; simmer until most of the liquid has evaporated. Add rice and stir well - allow to get dry, almost as if you are toasting the rice.
Once dry, add enough chicken stock to just come to the top of the rice. Allow to simmer, stirring frequently, until all of the moisture has been absorbed. Repeat this step until rice has become tender and the mixture is creamy (35-45 minutes). You don't have to stir constantly, but I wouldn't wander too far from the stove. When risotto is almost finished, grate a bit of cheese into it for some flavor. When its ready to serve, grate a little more cheese on top of each serving.
Makes 6 servings
A few things I've noticed:
- You can use a medium/large saucepan or a large sauté pan that's deep enough to hold it all and stir. I think making it in a saucepan lets the starch develop a little more, but in a sauté pan, it goes a little faster because there's more surface area.
- Use an onion that has a lot of flavor to it. I like vidalia's for most things, but they're not strong enough for this. Spanish yellow onions work well.
- Go for the chicken stock. Once I used chicken broth and had to make it go a little farther with water, and the flavor was much weaker.
- You've got to use the real deal when it comes to parmesan cheese - you want it to melt, and the Kraft parm (or similar type) just doesn't melt and mix as well.
Adapted from... lots of places
Ingredients
1 Tablespoon butter
1 Tablespoon oil (olive oil or canola will do just fine)
1 medium onion, finely chopped
3/4 cup white wine
1 1/2 cups Arborio rice
4-5 cups chicken stock
parmesan cheese for grating
Directions
In a saucepan, begin to heat your chicken stock on medium-low heat (this will not be the same pan you use to make the actual risotto).
Over medium-high heat, melt butter with oil in pan - add onions and sauté until soft and slightly translucent. Pour in wine and stir to deglaze the pan; simmer until most of the liquid has evaporated. Add rice and stir well - allow to get dry, almost as if you are toasting the rice.
Once dry, add enough chicken stock to just come to the top of the rice. Allow to simmer, stirring frequently, until all of the moisture has been absorbed. Repeat this step until rice has become tender and the mixture is creamy (35-45 minutes). You don't have to stir constantly, but I wouldn't wander too far from the stove. When risotto is almost finished, grate a bit of cheese into it for some flavor. When its ready to serve, grate a little more cheese on top of each serving.
Makes 6 servings
Oh, Canada...
The last few meals we've had have been good, but nothing to write home about (and in the case of this blog, that's to be taken quite literally). But, when I used mushrooms last night, it reminded me of some pretty good pasta I had a few weeks ago to celebrate the opening ceremonies of the Vancouver 2010 Olympics. I usually try to make food that reflects the culture of the host city/country. I did a lot of research, found Nanaimo Bars (fantastic... see second recipe), and also kept reading about wild mushrooms. So, I made this!
Linguini with Mushroom Cream Sauce
Adapted from Food Network
Ingredients
Salt
1 pound whole-wheat or whole-grain linguini
1 1/2 pounds mixed mushrooms - shiitake, crimini, any that catch your eye at market
1/3 cup extra-virgin olive oil, eyeball it
2 leeks
3 to 4 cloves garlic, finely chopped
Freshly ground black pepper
2 tablespoons finely chopped fresh thyme leaves
1/2 cup dry white wine
1/2 cup cream
Grated Parmigiano-Reggiano or Romano, for topping
Directions
Heat water to a boil for the pasta, salt water, drop in pasta and cook to al dente.
Wipe mushrooms clean with damp towel. Remove woody stems. Thinly slice the mushrooms.
Heat a large deep skillet with extra-virgin olive oil over medium-high heat. Add the mushrooms and cook until deeply golden and tender, 10 minutes.
While mushrooms cook, halve the leeks lengthwise. Cut off a couple of inches from tough tops. Trim off root end. Thinly slice the leek then vigorously wash in a large bowl of cold water, separating all the layers to free of grit. Let leeks sit a few minutes then lift out of the water and dry on kitchen towel.
Add leeks to mushrooms along with garlic and season with salt, pepper and fresh thyme. Cook 3 to 4 minutes more then add wine, reduce half a minute then stir in cream and heat through. Toss pasta with mushrooms and adjust seasoning. Top with grated cheese at the table.
Serves 4
Nanaimo Bars
From The Joy of Baking
Ingredients
Bottom Layer
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated white sugar
1/3 cup unsweetened cocoa (I use Dutch-processed)
1 large egg, beaten
1 teaspoon pure vanilla extract
2 cups graham cracker crumbs
1 cup coconut (either sweetened or unsweetened)
1/2 cup walnuts or pecans, coarsely chopped (opt)
Filling
1/4 cup unsalted butter, room temperature
2 - 3 tablespoons milk or cream
2 tablespoons vanilla pudding powder
1/2 teaspoon pure vanilla extract
2 cups powdered sugar (confectioners or icing) sugar
Topping
4 ounces semisweet chocolate, chopped
1 tablespoon unsalted butter
Directions
Butter (or use a cooking spray) a 9 x 9 inch (23 x 23 cm) pan.
BOTTOM LAYER: In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm (about an hour).
FILLING: In your electric mixer cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).
TOP LAYER: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the filling and refrigerate.
TO SERVE: To prevent the chocolate from cracking, using a sharp knife, bring the squares to room temperature before cutting.
Makes about 24 squares
Linguini with Mushroom Cream Sauce
Adapted from Food Network
Ingredients
Salt
1 pound whole-wheat or whole-grain linguini
1 1/2 pounds mixed mushrooms - shiitake, crimini, any that catch your eye at market
1/3 cup extra-virgin olive oil, eyeball it
2 leeks
3 to 4 cloves garlic, finely chopped
Freshly ground black pepper
2 tablespoons finely chopped fresh thyme leaves
1/2 cup dry white wine
1/2 cup cream
Grated Parmigiano-Reggiano or Romano, for topping
Directions
Heat water to a boil for the pasta, salt water, drop in pasta and cook to al dente.
Wipe mushrooms clean with damp towel. Remove woody stems. Thinly slice the mushrooms.
Heat a large deep skillet with extra-virgin olive oil over medium-high heat. Add the mushrooms and cook until deeply golden and tender, 10 minutes.
While mushrooms cook, halve the leeks lengthwise. Cut off a couple of inches from tough tops. Trim off root end. Thinly slice the leek then vigorously wash in a large bowl of cold water, separating all the layers to free of grit. Let leeks sit a few minutes then lift out of the water and dry on kitchen towel.
Add leeks to mushrooms along with garlic and season with salt, pepper and fresh thyme. Cook 3 to 4 minutes more then add wine, reduce half a minute then stir in cream and heat through. Toss pasta with mushrooms and adjust seasoning. Top with grated cheese at the table.
Serves 4
Nanaimo Bars
From The Joy of Baking
Ingredients
Bottom Layer
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated white sugar
1/3 cup unsweetened cocoa (I use Dutch-processed)
1 large egg, beaten
1 teaspoon pure vanilla extract
2 cups graham cracker crumbs
1 cup coconut (either sweetened or unsweetened)
1/2 cup walnuts or pecans, coarsely chopped (opt)
Filling
1/4 cup unsalted butter, room temperature
2 - 3 tablespoons milk or cream
2 tablespoons vanilla pudding powder
1/2 teaspoon pure vanilla extract
2 cups powdered sugar (confectioners or icing) sugar
Topping
4 ounces semisweet chocolate, chopped
1 tablespoon unsalted butter
Directions
Butter (or use a cooking spray) a 9 x 9 inch (23 x 23 cm) pan.
BOTTOM LAYER: In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm (about an hour).
FILLING: In your electric mixer cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).
TOP LAYER: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the filling and refrigerate.
TO SERVE: To prevent the chocolate from cracking, using a sharp knife, bring the squares to room temperature before cutting.
Makes about 24 squares
3.02.2010
From My New Favorite Book
If we've talked at all about books or food in the last few months, you'll already know that one of my favorite books is "A Homemade Life" by Molly Wizenberg (see the "Orangette" link on the left of the page). I've had this page ear-marked for some time now, and finally got around to making these! A few notes... I increased the recipe by 25% to make use of two full cans of tuna, instead of having to leave half of a can unused. Also, I forgot the minced onions, but I think they'd make a nice contrast in texture. Even better, I might try sautéing them next time. We had these with a green salad and made for a deilicious supper that didn't make you feel stuffed afterwards!
Ingredients
2 cans canned tuna in water (preferably chunk light), drained
4 Tablespoons tomato paste
7 Tablespoons sour cream (or crème fraîche if you have it around!)
4 large eggs
1 1/4 cup finely grated gruyère cheese
Salt
Pepper
1/3 cup minced onion
Directions
Preheat the oven to 325 degrees Fahrenheit, and spray 10 wells of a muffin tin with cooking spray (unless, of course, you have a silicone muffin mold, in which case no greasing is necessary).
In a medium bowl, break up the tuna with a fork, smashing it to a rough paste. Add the tomato paste, sour cream, eggs, gruyère, a good pinch of salt, and onion, and mix well. The batter should be relatively smooth.
Spoon the batter evenly into 10 wells of the muffin tin, and bake for 20-25 minutes, until set and golden around the edges.
Serves 3-4 as a light meal with a green salad and crusty bread.
Bouchons au Thon
Adapted from OrangetteIngredients
2 cans canned tuna in water (preferably chunk light), drained
4 Tablespoons tomato paste
7 Tablespoons sour cream (or crème fraîche if you have it around!)
4 large eggs
1 1/4 cup finely grated gruyère cheese
Salt
Pepper
1/3 cup minced onion
Directions
Preheat the oven to 325 degrees Fahrenheit, and spray 10 wells of a muffin tin with cooking spray (unless, of course, you have a silicone muffin mold, in which case no greasing is necessary).
In a medium bowl, break up the tuna with a fork, smashing it to a rough paste. Add the tomato paste, sour cream, eggs, gruyère, a good pinch of salt, and onion, and mix well. The batter should be relatively smooth.
Spoon the batter evenly into 10 wells of the muffin tin, and bake for 20-25 minutes, until set and golden around the edges.
Serves 3-4 as a light meal with a green salad and crusty bread.
2.27.2010
Muffins are really just cupcakes for breakfast.
Thanks to Jim Gaffigan for the insight of today's title.
These are actually cupcakes, minus some of the sugar, and I also used different baby food than what was called for (Yes, baby food. Keep reading...) I wanted a taste that was a little less sweet, so I used 2 squash and 1 applesauce, instead of the apricots, pears, apples, etc... that was in the original recipe. I did use honey in this one, but want to find a substitute so that Henry can have some of these muffins too - does anyone have any ideas? I might try Blue Agave Syrup, but don't know the substitution for that. Let me know if you do!
They're really moist and light and a bit addictive. But that's okay, because there are veggies in them, right?
Babycakes Muffins
Adapted from Food Network
Ingredients
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons double-acting baking powder
2 1/4 cups all-purpose flour
3 eggs
1/4 cup clover honey
1/2 cup light brown sugar
3/4 cup granulated sugar
3/4 cup unsalted butter, softened
2 teaspoons ground cinnamon
1 (3.5-4-ounce) container applesauce baby food
2 (3.5-4-ounce) containers squash baby food
1/2 cup ground pecans (optional)
Directions
Preheat the oven to 350 degrees F.
In a small mixing bowl add the baking soda, salt, baking powder and flour. Mix thoroughly with a fork and set aside. In a large mixing bowl cream the butter and sugars; add the eggs and honey. Mix until smooth, then add the cinnamon and baby food. Again, mix until smooth. Using a rubber spatula fold in the pecans. Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed.
Line muffin tin (2" cups) with muffin cups or spray with non-stick spray. Fill each cup 3/4 of the way full. Bake for 18-22 minutes or until toothpick comes out clean.
Makes 24 muffins.
These are actually cupcakes, minus some of the sugar, and I also used different baby food than what was called for (Yes, baby food. Keep reading...) I wanted a taste that was a little less sweet, so I used 2 squash and 1 applesauce, instead of the apricots, pears, apples, etc... that was in the original recipe. I did use honey in this one, but want to find a substitute so that Henry can have some of these muffins too - does anyone have any ideas? I might try Blue Agave Syrup, but don't know the substitution for that. Let me know if you do!
They're really moist and light and a bit addictive. But that's okay, because there are veggies in them, right?
Babycakes Muffins
Adapted from Food Network
Ingredients
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons double-acting baking powder
2 1/4 cups all-purpose flour
3 eggs
1/4 cup clover honey
1/2 cup light brown sugar
3/4 cup granulated sugar
3/4 cup unsalted butter, softened
2 teaspoons ground cinnamon
1 (3.5-4-ounce) container applesauce baby food
2 (3.5-4-ounce) containers squash baby food
1/2 cup ground pecans (optional)
Directions
Preheat the oven to 350 degrees F.
In a small mixing bowl add the baking soda, salt, baking powder and flour. Mix thoroughly with a fork and set aside. In a large mixing bowl cream the butter and sugars; add the eggs and honey. Mix until smooth, then add the cinnamon and baby food. Again, mix until smooth. Using a rubber spatula fold in the pecans. Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed.
Line muffin tin (2" cups) with muffin cups or spray with non-stick spray. Fill each cup 3/4 of the way full. Bake for 18-22 minutes or until toothpick comes out clean.
Makes 24 muffins.
2.26.2010
Comfort Dessert
Anyone who knows my family knows we are 'dessert people.' This isn't one I grew up with, but its a new favorite. And its not too sweet either - I actually had it for supper tonight. Okay, that might have been a stretch, it is still dessert. But its that good!
Rice Pudding
Adapted from "Cooking Life" in Bon Appetit
Ingredients
1 1/2 cups water
3/4 cup white rice (basmati or arborio work well)
1/4 teaspoon salt
3 cups skim milk
1 cup fat free half and half
1/2 cup sugar
1 cinnamon stick
1 teaspoon pure vanilla extract
Directions
Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, sugar, cinnamon stick, and vanilla. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, 45-55 minutes.
Remove pudding from heat (it shouldn't be extremely thick yet - it will set more, especially if you refrigerate it) and remove cinnamon stick. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly.
Serve with cinnamon and/or raisins.
Rice Pudding
Adapted from "Cooking Life" in Bon Appetit
Ingredients
1 1/2 cups water
3/4 cup white rice (basmati or arborio work well)
1/4 teaspoon salt
3 cups skim milk
1 cup fat free half and half
1/2 cup sugar
1 cinnamon stick
1 teaspoon pure vanilla extract
Directions
Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, sugar, cinnamon stick, and vanilla. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, 45-55 minutes.
Remove pudding from heat (it shouldn't be extremely thick yet - it will set more, especially if you refrigerate it) and remove cinnamon stick. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly.
Serve with cinnamon and/or raisins.
Roasted Butternut Squash and Pear Soup
I'm really into roasting things lately. Its so easy and food comes out with so much more flavor! I bought a butternut squash at the store because Henry really likes them, so I had to find something to make with it for Steve and me to eat. And, I had some gorgonzola on hand... it was on sale. This is the perfect recipe for that combination. I roasted all of the veggies and pears the night before, so all I had to do was re-heat and blend. It looks like a lot of ingredients, but many of them are things you probably have on-hand.
Roasted Butternut Squash and Pear Soup
Adapted from www.eatingwell.com
Ingredients
2 ripe pears, peeled, quartered and cored
2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks (make sure you peel all the way through the thick outer layer)
2 medium tomatoes, cored and quartered (substitute 1 can diced tomatoes, drained if desired)
1 large Vidalia onion, peeled and quartered
2 cloves garlic, crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, divided
Freshly ground pepper to taste
4 cups vegetable broth or reduced-sodium chicken broth, divided
2/3 cup crumbled blue-veined cheese
Directions
Preheat oven to 400°F.
Combine pears, squash, tomatoes (if using fresh), onion, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes. Let cool slightly or refrigerate until ready to use.
In a large soup pot, combine the cooked veggies and pears, chicken stock, and tomatoes (if using canned). Bring to a simmer and remove from heat. Using an immersion blender, blend until there are no more chunks of vegetables and soup is smooth. If you do not have an immersion blender, puree half of the soup at a time in a blender or food processor. Return to heat and bring to a simmer. Top with cheese or serve on the side.
Makes 8 cups.
Roasted Butternut Squash and Pear Soup
Adapted from www.eatingwell.com
Ingredients
2 ripe pears, peeled, quartered and cored
2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks (make sure you peel all the way through the thick outer layer)
2 medium tomatoes, cored and quartered (substitute 1 can diced tomatoes, drained if desired)
1 large Vidalia onion, peeled and quartered
2 cloves garlic, crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, divided
Freshly ground pepper to taste
4 cups vegetable broth or reduced-sodium chicken broth, divided
2/3 cup crumbled blue-veined cheese
Directions
Preheat oven to 400°F.
Combine pears, squash, tomatoes (if using fresh), onion, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes. Let cool slightly or refrigerate until ready to use.
In a large soup pot, combine the cooked veggies and pears, chicken stock, and tomatoes (if using canned). Bring to a simmer and remove from heat. Using an immersion blender, blend until there are no more chunks of vegetables and soup is smooth. If you do not have an immersion blender, puree half of the soup at a time in a blender or food processor. Return to heat and bring to a simmer. Top with cheese or serve on the side.
Makes 8 cups.
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