Month: June 2010

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Pasta Salad

This pasta salad doubles as your vegetable dish.

This is our favorite pasta salad—it’s officially summer when this is served. I like this recipe because it is very light and flavorful and  is loaded with a lot of different vegetables. If you’re a meat eater and want to eat this as a main course, add some cubed, cooked chicken and serve with a crusty bread and some fresh melon.

Pasta Salad

  • 3 c. various shaped pasta, cooked al dente, then drained and rinsed under cold water
  • 5 c. vegetables, any combination of the following (to blanch any of the vegetables just add them to the pasta water 1 minute before the pasta is finished cooking):
  • sliced black olives
  • quartered artichoke hearts
  • blanched broccoli florets
  • sliced cherry tomatoes
  • sliced sweet red peppers
  • sliced celery
  • chopped fresh parsley
  • blanched mushrooms
  • blanched sliced sweet onions
  • blanched thinly sliced carrots
  • 1 c. cubed, cooked chicken (optional)

Mix all of the following dressing ingredients in a blender, then pour over the pasta and vegetables:

  • 3/4 c. mayonnaise
  • 1/2 c. red wine vinegar
  • 1/2 c. olive oil
  • 1 Tbs. sugar
  • 3/4 tsp. salt
  • 1-1/2 tsp. oregano
  • 1-1/2 tsp. basil
  • 1 tsp. ground pepper
  • 1 large clove garlic

Stir everything together, chill for an hour or more before serving.

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Homemade thin crust pizza

This is almost easier than calling in an order and waiting for the pizza delivery guy. Sometimes I use part whole wheat flour—it depends on how healthy I’m feeling. Use whatever toppings you love, and don’t forget things like minced fresh garlic, chopped spinach or broccoli.

Homemade Thin Crust Pizza

For the dough:

  • 1 c. warm water
  • 2-1/4 tsp (1 package) yeast
  • 2 Tbs. olive oil
  • 3 c. flour
  1. Preheat the oven to 425 degrees.
  2. Dissolve the yeast in the water, add the oil, and mix in the flour a bit at a time, and then knead in just enough to make a smooth and elastic dough. The kneading should take you about 10 minutes. I do mine in the Kitchenaid mixer, with the dough hook,  for 7 or 8 minutes.
  3. Let the dough rest for 10 minutes.
  4. Grease two 12-inch round pizza pans, sprinkle with some corn meal (if you like) and shake off the excess.
  5. Divide the dough in half, roll out each piece and place into the prepared pizza pan.
  6. Bake for 12 minutes or until brown.

To prepare the pizzas:

  • 1 12 oz can tomato sauce
  • oregano
  • basil
  • garlic powder
  • red pepper flakes (if you want your pizza a little spicey)
  • 1 lb. grated mozzarella cheese
  • 2 c. sliced vegetables such as sweet onion, green pepper, mushrooms, black olives, tomatoes
  • 1 package sliced pepperoni (if you want some meat), or
  • 1/2 pound Italian sausage, crumbled

For each pizza, spread about 1/2 cup of tomato sauce over the hot pizza crust. Sprinkle with herbs, top with vegetables and then the cheese. Bake for 10-15 minutes or until the top is slightly browned.

Also, this makes a wonderful kids’ activity to get little children involved with cooking. They can make their own mini pizzas and put on their own toppings.

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Ida’s Yeast Cake

Ida’s yeast cake is rising on my attic floor. While the a.c. is running downstairs, the attic is hot and steamy and a terrific place to leave a yeast cake to rise. This is the dough our family uses to make hamentashen for Purim, and it also makes wonderful babkas and coffee cakes. Today I’m making two coffee cakes, filled with almonds, golden raisins, chocolate chips, cinnamon and honey.

The following is all I have for the recipe:

This is the recipe—just a list.

I’m really never sure in what order to mix them, but it always turns out just fine. Mix together the ingredients, then refrigerate for about an hour. This recipe will make enough dough for two good sized coffee cakes, or for one babka, which would be baked in a bundt pan. For the coffee cake, divide the dough into two, roll out very thin and fill with whatever sounds good. Then roll it up, coil it into a circle and tuck the end under. Let rise, covered, for 1 hour. Then bake at 325 degrees for 35-45 minutes or until nicely browned. If you want the coffee cake to be covered with chocolate, then remove it from the oven and sprinkle on some chocolate chips. Put it back in the oven for 1 minute, then take it out and use a metal knife to spread the chocolate around. Sprinkle on some nuts or more chips if you like.

This coffee cake is filled with honey, cinnamon, golden raisins, chocolate chips and slivered almonds.

All coiled up and rising in the hot, steamy attic.

Ingredients

  • 1 c. milk, warmed
  • 1 Tbs. yeast
  • pinch of sugar
  • 2 sticks butter, softened
  • ½ c. sugar
  • 3 eggs
  • 4 c. flour
  • ½ tsp. salt
  • 1 tsp. grated lemon rind

For the filling—use any/all/other:

  • chocolate chips
  • golden raisins
  • a drizzle of honey
  • a sprinkle of cinnamon
  • slivered almonds

Directions

  • In a small bowl, stir together the warm milk, the yeast and the pinch of sugar. Set aside to proof.
  • Cream together the butter and sugar.
  • Add the eggs, one at a time, mix together (it will be lumpy), then add the salt and lemon rind.
  • Stir in half the flour, then the milk/yeast mixture, then the rest of the flour. Mix well.
  • Refrigerate the dough for one hour or overnight.
  • On a liberally floured board, roll out dough to about 1/8˝ thickness.

    Cover dough with desired filling. From the long edge, roll up the dough into a tight coil.

  • Form the coffee cakes, each one on its own greased baking sheet.
    For a thicker coffee cake: form a simple spiral, tucking the end under.
    For a fluted-edge, fancy coffee cake (at right): form coil into a C-shape. Make slits in the dough, at about 2″ intervals, cutting about halfway through the coil. Lift each of the 2″ segments and turn 90°.

  • Cover the cakes with a towel. Preheat the oven to 350˚. Let cakes rise for 30 minutes. Bake for about 35 minutes or until lightly browned. Loosen the cakes and when slightly cooled, transfer to a cooling rack.

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Peppered Cauliflower with Cabbage and Swiss Chard

It pays to be inventive when you have a few different leftover vegetables. That’s what I did tonight and I created something sweet and delicious. Forget about the leg of lamb at tonight’s table, for me the highlight of the meal was this cauliflower dish.

Peppered Cauliflower with Cabbage and Swiss Chard

  • 1/2 head cauliflower, broken into tiny florets
  • 1/3 head cabbage, chopped
  • 1 sweet onion, chopped
  • 3 stalks colored Swiss chard, chopped (green chard is okay, but this dish benefits from a little color)
  • 3 Tbs. olive oil
  • coarsely ground pepper
  • salt

The trick to this dish is to make all of the ingredients the same size, so that everything cooks at the same rate. For the cauliflower, use a knife to cut off the tiniest little florets. Save the rest of the cauliflower for a stir fry or soup.

Heat the oil, add all the vegetables and cook until the cauliflower is just a bit tender. Grind on a lot of pepper and sprinkle with salt, coarse kosher salt if you have it.

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The Birthday Cake.

This cake has evolved through the generations: My grandmother came up with the cake idea; my mother added the coffee to the whipped cream; I added the chocolate cut-outs.

My mother made this cake five times every year. She made it for each of the four kids’ birthdays, and she made one for her to share with my dad on the midpoint between their birthdays which fall two weeks apart. So when I had my first child, Max, I was very excited to make this for him. I got the recipe from my mom, spent an entire day fussing over its creation, which includes one process for the cake, another for the filling and another for the topping, and in so doing gained a significantly greater appreciation for my mother’s efforts, as I had never heard her complain about this cake’s complexity. She never mentioned that it might have been any trouble at all. She would, just very naturally, produce the cake five times every year. By my calculation (and I’m sure my oldest brother will set me straight on this), if she made the cake every year from the time my sister turned one, and continued until I went away to college, taking into account that my sister has a summer birthday and probably was home for her cake, I calculate that mom made this cake between 60 and 70 times.

This all said, this is the epitome of an elegant cake. It is light (made with 7 eggs and no oil), filled with a semi sweet chocolaty, creamy fluff of a filling, and topped with a coffee-infused whipped cream. It is a symphony of flavors, absolutely worth the fuss—but please don’t tell my kids that it’s any trouble at all.

Gordon Family Birthday Cake

For the cake:

  • 7 eggs, separated
  • 1/3 tsp. cream of tartar
  • 1 c. sifted cake flour
  • 1 c. sugar
  • the zest of 1 lemon, grated
  • 1 tsp. vanilla
  • pinch salt
  1. Beat egg whites until stiff, adding cream of tartar after eggs are frothy.
  2. Fold in 1/2 c. sugar into egg whites.
  3. Beat the eggs yolks until light and thick, mix in 1/2 c. sugar, the lemon zest and vanilla.
  4. Fold in half of eggs whites into the egg yolk mixture, then fold in the flour and salt, then fold in the rest of the eggs whites.
  5. Pour batter into an ungreased center-tubed pan.
  6. Bake for 1 hour at 325 degrees.
  7. Invert the pan to cool.

For the filling:

  • 4 eggs, separated (The eggs whites don’t get cooked, so if you worry about such things then purchase pasteurized eggs.)
  • 1-1/3 c. semi-sweet chocolate chips
  • 3 Tbs. water
  • 3 Tbs. sugar
  1. Melt chocolate in double boiler, then add the sugar, water and beaten egg yolks. Cook in double boiler, stirring constantly, until the mixture is thick and smooth.
  2. Let cool.
  3. Beat egg whites until stiff, stir into chocolate mixture.

For the topping:

  • 1 pint whipping cream
  • about 2 Tbs. confectioners sugar
  • 3/4 tsp. instant coffee granules

Beat the whipping cream along with the coffee granules. When nearly thick, add the sugar, adding just enough to slightly sweeten the whipped cream without making it too sweet.

For the chocolate shapes:

  • 2 c. semi-sweet chocolate chips

Melt the chocolate and spread a thin layer on a waxed paper-lined cookie sheet. Refrigerate for 20-30 minutes, or until the chocolate has solidified. Remove from refrigerator and allow to come to room temperature, about 5-10 minutes. Use a favorite cookie cutter to cut out desired shapes. (Save the scraps to munch on later.)

To assemble:

Using a serrated knife, carefully slice the cake into four layers. Use 1/3 of the chocolate filling between the layers. Top with the coffee whipped cream. Arrange chocolate shapes on top of the whipped cream.

My first attempt at this cake, 14 years ago, was met with satisfactory reviews, and gave me a new appreciation for my mother.

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For the love of jam — having something to show for my day.

Last year I canned over 200 jars of jam and placed them on display in the breakfront in my dining room.

I love to can jars of jam, with the challenge set several years ago of getting through the school year and all of the PB&J sandwiches without having to purchase any. Last season I exceeded my goal by canning over 200 jars, turning the challenge into a loving obsession. I designed special labels for each of the dozen or so varieties, and arranged them in tidy rows, prominently displayed in the breakfront of my dining room. Even my mother’s china had to move over as I shuffled things around to make room for the jam. I couldn’t bear to relegate the beautifully labeled, magnificently colored darlings to a dark cabinet in the basement.

The satisfaction I get from canning is quite simple: I like to have something to show for my day—a visual marker of my industry and creativity. I love my husband and kids, I love that I can run errands and shop and cook to make their lives easier, I love the pleasures of a clean house and of folded clothes, and I love it when my jam cabinet is full. I walk past the breakfront and gaze happily at the visual reminder that I’ve created something beautiful and delicious which, unlike the clean house and folded clothes, will last throughout the year.

Our old family breakfront—looks aren't everything.

The breakfront and I have a long history. This piece stood on top of the lime-green carpet in my family’s den for over 30 years. Back in the day, when we had to walk across the room to change the channel, I remember my dad drilling a hole in the back (you can barely see it just above the jam jars) creating one of the first entertainment centers. Our black and white television fit in the middle and the cord went out the back. And when I was three or four and had just learned to write my name, I took a ball point pen and wrote on my new doll’s forehead, scribbled on our new vinyl covered couch, and very proudly gouged my name into the side of this breakfront.

My first and only art installation piece.

Today I pitted 14.5 pounds of sour cherries that will wait patiently in my freezer, joining the blueberries, raspberries, strawberries and plums, until August when I’ll get out my giant bowls and canning pot, and spend a wonderful couple of steamy days in my kitchen canning jam for next year. And then I will place them very carefully into the breakfront, the one piece of furniture that has my name on it.

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Elegant eating in under 30 minutes: Linguine with Artichokes, Chicken and Pine Nuts

This is the dish to make when you’re hungry for something complex and grown-up. It’s quick to prepare and tastes like it came from an upscale pasta restaurant. Make a point of keeping a can of artichoke hearts in the pantry and some pine nuts tucked away in your freezer; the rest of the ingredients are standard.

Linguine with Artichokes, Chicken and Pine Nuts (serves 4)

1. Put up a pot of water to boil.
2. Start the chicken:

  • 2 split chicken breast pieces, cut into 1 inch chunks
  • 3 Tbs. olive oil
  • 3 cloves garlic, pressed
  • juice from 1 whole lemon
  • 1 14 oz can artichoke hearts, halved
  • 1 c. chopped parsley

Heat the olive oil, add the chicken with a sprinkle of salt. Add the garlic and saute for about 5 minutes, turning the pieces to brown all sides. Squeeze on the juice of the lemon, add the artichoke hearts and parsley, cover and heat over a low heat until the chicken is cooked through, for 8-10 more minutes.

3. Boil the linguine according the package directions, drain and toss with:

  • 2 Tbs. olive oil
  • 1 clove crushed garlic
  • 1/2 teaspoon salt
  • fresh ground pepper

4. Toast the pine nuts while the pasta is cooking:

  • 3/4 c. pine nuts

Place the pine nuts in a small pan over a very low heat. Stir occasionally. When browned, remove from heat and set aside in a (not plastic) bowl.

5. Serve it up. Cover the pasta with the chicken mixture, top with pine nuts and sprinkle with:

  • Parmesan cheese
  • Fresh ground pepper
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Cobb Salad with Mild Danish Blue Cheese Dressing

Take the time to plate this up in the kitchen, giving everyone their own beautiful plate at the table.

I was surprised that everyone loved this meal! The kids were captivated by the colors and the beauty of the presentation, and then declared it delicious. A winner. Granted this was a bit fussy: frying bacon, pan grilling chicken, boiling both eggs and corn on the cob. Then there are the cold ingredients: chopped iceberg lettuce, chopped tomatoes and sliced avocado. But then the fun begins, arranging all of the elements on a plate, and turning a Thursday night dinner into something really fun.

A traditional cobb salad is served with crumbled blue cheese, but I was certain that wasn’t going to be popular at my table. Instead, I made up a milder version of a blue cheese dressing. If you like your blue cheese flavor stronger, then double the amount of cheese.

Mild Danish Blue Cheese Dressing

  • 1 c. mayonnaise
  • 1 c. buttermilk
  • 4.5 oz. Danish blue cheese
  • 2 cloves garlic
  • 2 tsp. Worcestershire sauce
  • 1/2 tsp. salt
  • fresh ground pepper to taste

Combine all of the ingredients in a blender.