Storm of Thoughts

Recipe: Beef and Plantain Pie

This recipe is known as Piñon, a Cuban-style recipe we’ve been making for a long time. If you haven’t eaten anything like it before, the ingredients sound a little strange - but together, they’re delicious. Trust me!

Beef and Plantain Pie

Filling:
1 medium onion, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
14 – 16 oz. can tomato pieces
1/3 cup drained pimiento-stuffed green olives, sliced
1 lb. ground beef
1 cup tomato sauce
2 – 3 tablespoons raisins
2 tablespoons cider vinegar

salt & pepper

8 semi-ripe plantains (yellow and black)

¼ to ½ cup olive or canola oil
2 – 3 large eggs
2 – 3 tablesppons water
½ cup parmesan cheese

Preheat oven to 350. Heat a large non-stick frying pan, and crumble beef into skillet. Sauté over med. – high heat, stirring and breaking up clumps, until no longer pink. Stir in salt & pepper, onions, and peppers and sauté till vegetables are soft, about 10 minutes.

Stir in can of tomatoes, with the juice, olives and remaining filling ingredients, and simmer, partially covered and stirring occasionally, about 30 minutes. Do not let it get dried out - add more tomato sauce if necessary. (When done, you can remove to a bowl to cool slightly.)

Meanwhile, cut the ends from the plantains and peel. Cut diagonally into ¼ to 1/3 inch slices. In a frying pan, fry the plantains in oil until golden brown on each side. Transfer onto parchment paper or foil to drain (they stick to paper towels so I don’t recommend them).

Add some oil to the bottom of a baking dish (approx. 8 x 11).In a small bowl, beat together the eggs and water and pour half the mixture in the bottom of the baking dish and coat the bottom and sides.

Arrange half the plantains over the bottom and up the sides tightly in one layer. Spread half the filling in the dish and sprinkle with half of the parmesan.

Add another layer of the plantains, using all of them, and then the rest of the filling and parmesan. Cover it with the rest of the egg mixture, making sure it reaches all of the edges.

Bake pie, covered with foil in middle of oven, about 1 hour. Cool it 10 minutes before cutting.

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Cupcake Recipe

Obviously, a lot of the fun in making my Chrysanthemum Cupcakes came in decorating them. (And you can find a lot of great decorating ideas, including the mums, on Wilton’s website.) That is, of course, unless you count eating them! The recipe is one of my favorite cakes, which I adjusted to turn into cupcakes. It’s from Martha Stewart, which means there are a few extra steps, but, as usual, Martha knows what she’s doing.

White Sheet Cake or Cupcakes

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more to grease baking pan
3 cups flour, plus more for baking sheet
2 teaspoons baking powder
1 teaspoon salt
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup milk
8 egg whites

Preheat oven to 350 degrees. Butter and flour a 12-by-18-by-1-inch rimmed baking sheet or muffin tins, tapping out any excess flour; set aside. In a medium bowl, sift together the flour, baking powder, and salt, then set aside.

Using an electric mixer, beat the butter and 2 cups of sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour. Beat until just combined, then set aside.

In a clean bowl of the electric mixer fitted with the whisk attachment or with a hand blender, beat the egg whites on low speed until foamy. With mixer running, gradually add the remaining 1/4 cup sugar and beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Then fold in the remaining egg-white mixture.

Transfer batter to prepared baking sheet or muffin tins and smooth batter.

Bake until a cake tester inserted in the center comes out clean, about 35 minutes for sheet cake and 20 minutes for cupcakes. (Keep an eye on the cupcakes, as timing could differ in your oven.) Transfer to a wire rack and let cool 10 minutes. For cake, invert onto rack, then turn over and let cool completely.

For Icing: Martha Stewart’s Meringue Buttercream

Makes about 10 cups (can do half of the recipe)

3 cups granulated sugar
12 large egg whites
2 pounds (8 sticks) unsalted butter, softened and cut into tablespoon-size pieces
2 teaspoons pure vanilla extract

Whisk the sugar and egg whites in a large heatproof bowl set over a pan of simmering water until the sugar dissolves and the mixture registers 140 degrees on an instant read thermometer, about 2 to 3 minutes.

Then remove from heat and beat the egg-white mixture with a hand blender on high speed until it holds stiff (but not dry) peaks and the mixture is fluffy and cooled, about 10 minutes. Reduce speed to medium-low and add butter several tablespoons at a time, beating well after each addition. (Note: the meringue will deflate slightly as butter is added.) Add the vanilla and beat until the frosting comes together, 3 to 5 minutes. Then beat on the lowest speed until air bubbles diminish, about 2 minutes. Finish by stirring with a rubber spatula until the frosting is completely smooth.

You can refrigerate the buttercream in an airtight container up to one week, or freeze it up to one month. Before using, bring it to room temperature and stir with a rubber spatula to smooth.

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Recipe: Easy BLT Pasta

This recipe is one of my favorite stand-by pasta recipes because it’s light, quick, and doesn’t require too many ingredients. It’s the perfect spring or summer pasta!

1 pound pasta of your choice (I usually use spaghetti or linguine)
up to 1 cup chicken broth (or 1/2 cup chicken broth, 1/2 cup white wine)
1 container cherry tomatoes
1 bag of fresh baby spinach
1 package bacon (you can use as much or as little as you want or even substitute turkey bacon)
Ricotta salada, optional, to crumble on top (you can also use feta or grated parmensan)

After you start the pasta, fry the bacon in a large frying pan. When done, remove and drain on paper towels. Remove most, but not all, of the grease left in the pan and cook the cherry tomatoes in the same pan over medium-low heat until warm and starting to get soft. Add the bag of spinach (if it won’t hold all of it, start with half, then add the rest and cook until wilted. Pour in the broth or wine and simmer until the pasta is done. Drain the pasta in a colander and then place into the pan with the spinach and tomatoes. Crumble the bacon back into the pan, mix everything together, and top with cheese to serve.

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Recipe: Southwestern Chicken Quesadilla

I recently reviewed the book Panini by Melanie Barnard. The second recipe I made, the Southwestern Chicken Quesadilla, was just as simple and delicious as the first. In my family, we love quesadillas, but cooking them either in a frying pan or in the oven never seems just right. The answer, of course, was right in front of me the whole time - the panini grill. (Or, in my case, my Cuisinart Griddler). Either way, it’s definitely a recipe we’ll make again.

Ingredients (makes 2):

3/4 cup cooked, shredded chicken
1/3 cooked corn kernels
3 tablespoons roasted poblano pepper, chopped
3 tablespoons green onions, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons sour cream
3/4 teaspoon chipotle chile powder
1/4 teaspoon salt
2 flower tortillas, 8 or 10 inches in diameter
2 teaspoons corn oil or melted butter
3 ounces jack cheese, shredded
Tomato salsa and lime wedges for serving

Preheat the sandwich grill. In a bowl, stir together the chicken, corn, peppers, green onion, cilantro, sour cream, 1/2 teaspoon of the chile powder, and the salt. Place the tortillas on a work surface, brush 1 side of each with the oil, and sprinkle with the remaining 1/4 teaspoon chile powder. Turn the tortillas over and spoon the chicken mixture onto half of each tortilla, dividing it evenly and leaving a 1/2 inch border around the edges. Sprinkle each with half of the cheese. Fold the tortillas over the filling and lightly press the edges together to help them adhere.

Place the quesadillas on the grill, close the top plate, and cook until the filling is hot and the cheese has melted. Cut each quesadilla into wedges, transfer to individual plates, and serve right away with the tomato salsa and lime wedges. (We also served with sour cream and guacamole.)

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Panini by Melanie Barnard with Recipe

I’m not one to pass up a new recipe or cookbook. In fact, my collection has spread from shelves in the kitchen to shelves in my office to a shelf in the living room as well. I’m also not one to pass up a good pressed sandwich, which is why I was so excited to get the new book Panini by Melanie Barnard. The subtitle says it all: Deliciously simple recipes for toasty grilled sandwiches and snacks. Each recipe in this book (which I have flipped through countless times already) combines great fresh ingredients with unique yet simple recipes that make any meal as delicious as it is easy. With sandwiches filled with farmer’s market veggies, meats and cheeses, and even fruit, this book covers everything from updated classics (like the reuben or turkey with cranberry compote) to the ingenious (like asparagus, sun-dried tomato and goat cheese or chorizo with manchego). There’s even an entire section dedicated to sweet sandwiches for breakfast or dessert. (Which I really can’t way to try out.) Perhaps the best part of the book, though, is that nearly all of the 40 recipes come with big, colorful, mouth-watering photos that make it hard to decide which sandwich to try first. I plan to make my way through this book cover to cover (the warmer weather makes it a great time for sandwiches), but started with two, the croque-monsieur (recipe below) and the southwestern chicken quesadilla, both of which were, as promised, both simple and really delicious. Armed with my Cuisinart Griddler and this book, I don’t think I can go wrong.

Croque-Monsieur (serves two)

Ingredients:

Cheese Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 tablespoons Dijon mustard
1/4 teaspoon grated nutmeg
salt and freshly ground pepper
1 cup whole milk
1/4 shredded Gruyere cheese

Sandwich:
4 1/2-inch slices of French or other firm, white, country-style bread
1 tablespoon unsalted butter, melted
1 tablespoon Dijon mustard
1/4 Gruyere cheese, thinly sliced
3 ounces Black Forest ham, thinly sliced
2 teaspoons fresh chives, snipped

To make the cheese sauce, in a small saucepan, melt the butter over medium heat. Add the flour and cook, whisking, for 1 minute to make a smooth paste. Stir in the mustard, nutmeg, and salt and pepper to taste, then slowly whisk in the milk. Cook, whisking, until the sauce comes to a boil and thickens, about 2 minutes. Remove the pan from the heat and stir in the shredded cheese until melted. Keep warm until ready to use.

Preheat the sandwich grill. Place the bread slices on a work surface and brush 1 side of each with the melted butter. Turn and spread the unbuttered sides with mustard. On each of 2 of the bread slices, mustard sides up, layer one-fourth of the cheese, half of the ham, and half of the chives. Top with the remaining cheese on each. Place the remaining 2 bread slices on top, mustard sides down, and press to pack gently.

Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted and the cheese is melted, 3-5 minutes. Meanwhile, preheat the broiler. Transfer the finished panini to a small baking sheet. Spoon the sauce over the sandwiches, then place under the broiler 3-4 inches from the heat source. Broil, watching carefully to prevent burning, until the sauce is bubbly and flecked with brown, about 1 minute. Transfer to plates and serve right away.

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Recipe: Corn Chowder

Lately we’ve had a few rainy days, which, as they often do, put me in the mood for soup. One of my favorite soups is corn chowder. I’m not sure if this is due to the fact that my mom makes a really good one (which I ate all the time growing up), the fact that it’s pretty easy to throw together, or that it’s the perfect combination of light and creamy. On the day I decided to make it, having all of the ingredients and the easy prep did help. Once the bacon is cooked and the vegetables are chopped, practically all you have to do is throw everything together. (I have now even found pre-chopped onions and peppers in the frozen foods section, which makes this recipe even easier.) Plus, once it’s put together, you don’t have to simmer it on the stove for long; it will be ready when you are.

Ingredients:
10 slices bacon, cooked and crumbled
2 tablespoons butter
2 small onions, diced
2 bell peppers (I used one red and one green), diced
2 garlic cloves, minced
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
2 tablespoons flour
3 cups chicken or vegetable broth
2 cups milk or cream
2 cans corn (I used one can cream-style and one regular - can also use frozen or fresh)
1/2 - 1 teaspoon liquid smoke, barbecue sauce, or hot sauce, optional
salt and pepper, to taste

After cooking the bacon and setting aside, melt butter in soup pot over medium heat, then add onion, peppers, garlic, and thyme. Cook until vegetables are soft, about 10 minutes. Add flour and stir, then add broth and bring to a boil. Add the milk or cream and return to a boil. Reduce heat to medium-low, add the remaining ingredients (including the bacon), cover and let simmer for 10-15 minutes.

And that’s it! I didn’t use potatoes this time, but you can dice up two and throw them in as well. You can also add in other vegetables (like celery) or even seafood (crab or lobster).

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Craisin Nut Scones

I wasn’t introduced to scones until I was an adult. When I was growing up, for breakfast we had cereal, oatmeal, farina and my favorite at the time, wheatena. I knew muffins - made ‘unhealthy’ by my addition of butter slathered on them. (and all the way to the edge, no plopping just in the middle for me) And I knew cupcakes - ah, the icing. I even knew biscotti - (from my father’s Italian side of the family) but because they were store bought, I thought they were as hard as rocks, and I didn’t drink coffee at the time to soften them up. Scones? Never heard of them.

I might say they’ve been an acquired taste for me, because of the texture. I thought at first they were a little hard, maybe even a little dry, but not so much they had to have butter or icing to make them edible. I know some people put jelly on them, but I’m not too sure about that. And still, I’ve come to appreciate them, even love them, as I try out the many recipes I’ve found for them. Chrissy makes a wonderful Figgy Scone that doesn’t have to be shaped, they are just “dropped”. They are delicious!

So, in celebration of Chrissy and Pete arriving safely, and because we have 10 inches of snow and it’s a good day to be inside baking, I made these craisin nut scones, a recipe originally found in ‘The Baker’s Companion’ by the King Arthur Flour company.

2 cups all-purpose flour
1 cup oatmeal - the old fashioned variety
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 to 1 teaspoon salt, to taste
1/2 cup brown sugar
8 tablespoons (1 stick) cold butter, unsalted (If you don’t have unsalted, just reduce the salt in recipe a little)
1 (scant) cup of craisins - if they are very ‘big’, chop them a bit
1 cup diced toasted pecans and/or walnuts
1 cup buttermilk

(I hardly ever have buttermilk in the house. I add 1 tablespoon of white vinegar, although you can use lemon juice too, to a cup of milk and let it sit 5 to 10 minutes to “sour”)

If you don’t already have some toasted nuts on hand (I make them once in awhile when the oven is on anyway, and keep them in a plastic bag in the freezer) just put some on a cookie sheet in a 400 degree oven for about 8 to 10 minutes. Check them after 5 minutes, maybe even turn them over.

You can preheat your oven to 500 degrees. (Yes, I said 500)

Also, get your cookie sheets ready beforehand. Use two sheets, and cover them with parchment paper. If you don’t have any parchment paper, stop baking and go out and get some. You’ll thank me later.

Mix together the dry ingredients, including the brown sugar, in a large mixing bowl. Add the cold butter, cut into small pieces, and mix with a pastry cutter or your fingertips (I use my hands - it’s easier) into the dry ingredients and work the mixture till it resembles cornmeal.

Mix in the fruit (I used a combination of regular flavored craisins and the cherry flavored ones. Yum!)

and mix in the nuts. (Again, I used a combo. I love toasted walnuts, but the recipe originally called for pecans, so I used both)

Stir in the buttermilk (or sour milk) only until it is all mixed well. Turn the dough onto a well-floured surface and knead 8 to 10 times till it comes together.

Now this is the tough part about scones. This mixture is very wet. It doesn’t “come together” easily, and it is so sticky. I hate that mess on my hands. I use a baker’s bench knife, or a silicone scraper to work the dough.

After the mixture seems to be holding together well enough, pick it up with the scraper and put it on the parchment lined cookie sheet. Now either with a flour coated rolling pin, or flour coated hands (easier….less to wash) coax the dough into a disk, 8 to 10 inches in diameter. Cut straight down (don’t use a sawing motion) and divide disk into 8 wedges.

Turn the oven down now to 450, and bake for 15 to 20 minutes, till they just begin to brown. I rotate and turn the pans about 10 minutes in. You can ice the scones (1 cup confectioners’ sugar with 3 tablespoons heavy cream - use milk if you don’t have the heavy cream) or sprinkle them with some baking sugar crystals.

Put a decorator’s bag or a regular plastic bag into a cup and put your icing in that. Then you can snip off the edge of the bag, and decorate easily.

Ah, delicious.

Till next time…….. Luci

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Stacks of This and Piles of That

As you may have noticed, I like recipes. In fact, I LOVE them. Whether or not I intend to actually make them (although, let’s face it, recipes are always clipped and saved with the best of intentions), I can’t get enough. I long for new cookbooks, subscribe to more cooking magazines than I have time to read, and search the internet for new ideas. I collect my favorite recipes and (eventually, after months and months of trying to organize piles) get them safely tucked away into labeled binders. And, of course, I cook with them. I remember where they came from (those that originated in our family being especially memorable: “My mom’s meatloaf is famous,” “my grandma got this recipe years ago,” “Irene made this for Christmas,” etc.) and lovingly dirty their edges with marinara sauce drippings, potato soup spills, or, my favorite, buttery fingers from cookie dough.

I subscribe to the same school of thought as my mom and Irene (her cousin): whoever has the most recipes when they die wins. (Of course, Irene may have been talking about shoes, this part is unclear). And, really, recipes are not the only collection I delight in. I also love my purses. Big, small, totes, over-the-shoulder, black, or summery pinks and blues and greens. I’m not sure when this started, but my love affair with purses has been going on for years and years. Walking through a department store any time of year often results in a new purse for a special occasion - or no occasion at all. (I have, in fact, many that were bought as a “welcome spring/summer/winter/fall” purse. Any excuse, as you can see.) And while I may not use them all everyday, it makes me happy when I have the perfect purse to take on the spontaneous road trip, to match my flip flops exactly, or to lend to a friend, all things that I will remember the next time I use it. (”This is the purse I took shopping on the trip to L.A, and this to my senior prom.”) In fact, after not using a purse for awhile, I’m always surprised by the slips of paper, the movie tickets, and the little souvenirs I find inside. For that alone, the big collection is worth it.

The last thing I (lovingly) horde? Books of all kinds. Not just cookbooks, although I have more of those than I have room for. Novels, classic fiction, used books from library sales, books I read in high school or college and could never part with, nonfiction, even favorite children’s books. (Even one small book written by my dad, “Captain Jack,” the subject of which is sharks.) I love books, and I love them all. And I may not read them all right away; some I may pick up and put down again countless times over several months or years. But one day, when I turn to one of the many bookshelves in need, there it will be. The book I didn’t know I was looking for.

My mom occasionally tells me that I’m a pack rat like my dad. And yet, she would agree with all three of these collections (being as they are all so practical). They are just things, but it gives me joy to find them, to use them, to share them, and to remember the memories that came with them.

What things are in your stacks and piles?

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Christmas Cookie Recap (and Recipe)

Now that I am no longer MIA (it was a nice, but busy, holiday break!), I have returned with pictures of cookies (something that took up much of last week). Every year, my mom and I make between 12 and 15 different kinds of Christmas cookies, which we then share with friends and family. (And, of course, eat quite a few of ourselves.) A small selection of this year’s cookies are in the photo above. One of our newest favorites the past few years (which came from a Christmas cookie magazine) is the cookie affectionately referred to as the “Irene Biangasso Birthday Christmas Cookie” (which, I’m told, magically removes calories instead of adding them). Besides possessing that rare and wonderful property, they’re also simple and really delicious. And they are Irene’s favorites because they contain many of the same ingredients as her favorite coconut birthday cake.

1 7-oz pkg. flaked coconut (2 2/3 cups)
2/3 cup sugar
1/3 cup all purpose flour
1/4 teaspoon salt
3 egg whites, slightly beaten
1/4 teaspoon almond extract
4 oz chocolate candy coating, chopped (we use the discs of chocolate meant for melting because they harden very well)
1/3 cup seedless raspberry jam (or your preference)

Preheat oven to 325. Line cookie sheets with parchment paper.

In a medium bowl, stir coconut, sugar, flour and salt. Stir in egg whites and almond extract. Drop coconut mixture by teaspoons 1 inch apart on prepared cookie sheets, making 3/4 to 1 inch mounds. Lightly flour your thumb and press into the center of each mound to make an indentation. (We have found that using an old wine cork works the best!)

Bake in preheated oven about 20 mins till edges are golden. If necessary, use a teaspoon, the cork, or your finger to make indents again after baking. Cool completely.

Melt chocolate on the stove in a double boiler or in the microwave. (If you do it in the microwave, start with about a minute at power 80, then stir well and continue with 30 second intervals until melted, stirring after each.)

Dip the bottom of each cooled cookie and let cool on parchment until chocolate hardens, then add jam into the indent.

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Harvest Recipes

Yesterday, even though the weather was actually warmer (in the 60’s), we were in a decidedly fall mood. For breakfast (which, based on the time we finally decided to get up, was really brunch), we had pumpkin pancakes and, for dinner, harvest ravioli. In between, we actually went shopping for sweaters. The only thing missing from our fall day was some football and leaf raking. Here are the recipes:

Pumpkin Pancakes with a Topping of Warm Apples and Candied Pecans and Apple Cider Syrup

For Syrup:

3/4 cup apple cider
1/2 cup brown sugar, packed
1/2 cup corn syrup
2 tablespoons butter
1/8 teaspoon cinnamon

For pancakes:

1 cup flour
1-2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
2 eggs, separated
1 cup milk
1/2 cup canned pumpkin
2 tablespoons vegetable oil

For topping:

One apple, peeled, cored, and diced
1/2 - 1 cup pecans
2-3 tablespoons butter
2-3 tablespoons brown sugar

In a large saucepan, combine all syrup ingredients over medium high heat and bring to a boil, stirring a few times. Then turn heat to low and let simmer and reduce for about 25 minutes.

In a small skillet, toast pecans over low heat. Add butter and brown sugar while toasting and stir to coat. Then set aside.

Put apple in microwave-safe bowl and cover tightly with plastic wrap. Microwave on high for two minutes and set aside (still covered).

For pancakes:

In large bowl, combine all dry ingredients. In a medium bowl, whisk the egg yolks, milk, pumpkin, and oil until just smooth. Stir gradually into dry ingredients until moistoned. In a small bowl, beat egg whites until soft peaks form, then fold gently into batter.

Pour batter by large scoops onto a hot greased skillet or griddle. (We use a Griddler!) Turn when bubbles start to form at edge and cook until golden brown.

Place pancakes on plate, then top with apple, nuts, and syrup.

Harvest Ravioli

One package butternut squash or pumpkin ravioli.
1 cup butternut squash, cubed and pre-cooked (or frozen and microwaved slightly).
1/2 cup walnuts, toasted
1/2 cup dried cranberries
about 5 pieces bacon
1 tablespoon oil

For sauce:

3 tablespoons butter
3 tablespoons flour
2 cups milk
salt and pepper, to taste
2/3 cup grated parmesan cheese

Boil water for pasta while cooking bacon and toasting walnuts. (I cooked the bacon in the oven while toasting the walnuts in a large skillet, but the same skillet can be used for each ingredient.) Set walnuts and bacon aside.

In medium saucepan, melt butter over low heat. Whisk in flour and let cook for about 2 minutes. Slowly add in milk while whisking. Raise the heat to medium low and bring to a boil, whisking somewhat frequently. Then return to low and simmer until thickened (check how it coats the back of the spoon). Stir in the parmesan until smooth/

Add a tablespoon of oil to the same skillet and cook butternut squash until warm or starting to brown. Remove from heat and add in craisins, walnuts, and crumbled bacon.

Cook pasta according to package, then drain, but save about 1/3 cup liquid to add to skillet with squash. Add ravioli to same skillet and stir. Then place in serving bowl and top with sauce.

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