Recipe from Simply Recipes
2 oz. Diced pancetta, finely chopped
1 Medium yellow onion, finely chopped (I also added 2 cloves garlic)
1 Stalk celery, finely chopped
1 Carrot, finely chopped
4 Tbsp unsalted butter
11 oz Ground beef
4 oz Ground pork
4 oz Ground Italian sausage
1 freshly ground clove
Dash of freshly ground cinnamon
1 tsp freshly ground black pepper
1 28-oz can whole peeled tomatoes, packed in water
1 cup whole milk
1/2 teaspoon sea salt
(1/4 red wine)(I swapped for water at the end)
Make the soffritto. Combine pancetta, onion, celery, and carrot in sauté pan with butter and cook over medium heat until onion turns pale gold.
Add the beef, pork, sausage to the soffritto, and increase the heat to high; cook until browned. Sprinkle with the clove, cinnamon, and pepper.
Stir in tomatoes, bring to a simmer and reduce the heat to medium. Cook over medium heat for 15 minutes. If you are using whole canned tomatoes, break them up as you add them to the sauce.
Add milk and season with sea salt. Then turn down the heat and simmer for 2 and 1/2 hours. Stir at least every 20 minutes. Whenever the sauce gets too dry and starts sticking to the pan, just add 1/4 cup of water ( I used red wine) and scrape up any browned bits from the bottom of the pan.
Thursday, February 4, 2010
Wednesday, February 3, 2010
Chocolate Zucchini Cupcakes
Recipe from 101 Cookbooks & Rebar Modern Food Cookbook
1 1/2 cups (360 mL) brown sugar
1/4 cup (60 mL) melted butter
3/4 cup (180 mL) vegetable oil (hs note: I used unrefined, scented, all-natural coconut oil)
3 eggs
1 tsp (5 mL) vanilla
1/2 cup (120 mL) buttermilk
2 cups (480 mL) grated zucchini
1 cup (240 mL) chocolate chips
2 cups (480 mL) unbleached flour
1 cup (240 mL) cocoa, sifted
1/2 tsp (2.5 mL) salt
2 tsp (10 mL) baking soda
1 tsp (5 mL) allspice
1 1/2 tsp (7.5 mL) cinnamon
Pre-heat oven to 350 degrees F. Lightly grease large muffin pans and line with muffin cups.
In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well Incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for about 35 minutes. Cool on a wire rack, while preparing the icing (hs note: I made these without the icing, also - don't overcook them or you will lose all the moist goodness - you want them to look almost done in the oven - they will continue to cook for a few minutes after you pull them from the oven from the residual heat).
Yields 9 large cupcakes or 20 standard cupcakes.
1 1/2 cups (360 mL) brown sugar
1/4 cup (60 mL) melted butter
3/4 cup (180 mL) vegetable oil (hs note: I used unrefined, scented, all-natural coconut oil)
3 eggs
1 tsp (5 mL) vanilla
1/2 cup (120 mL) buttermilk
2 cups (480 mL) grated zucchini
1 cup (240 mL) chocolate chips
2 cups (480 mL) unbleached flour
1 cup (240 mL) cocoa, sifted
1/2 tsp (2.5 mL) salt
2 tsp (10 mL) baking soda
1 tsp (5 mL) allspice
1 1/2 tsp (7.5 mL) cinnamon
Pre-heat oven to 350 degrees F. Lightly grease large muffin pans and line with muffin cups.
In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well Incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for about 35 minutes. Cool on a wire rack, while preparing the icing (hs note: I made these without the icing, also - don't overcook them or you will lose all the moist goodness - you want them to look almost done in the oven - they will continue to cook for a few minutes after you pull them from the oven from the residual heat).
Yields 9 large cupcakes or 20 standard cupcakes.
Asparagus Stir-Fry
Recipe from 101 Cookbooks
toasted sesame oil
8 ounces extra-firm tofu, cut into slices thick as a pencil
4 green onions, thinly sliced
scant 1 tablespoon freshly grated ginger (peeled)
1/2 teaspoon crushed red pepper flakes
1/2 a bunch of asparagus, trimmed and cut into 1-inch pieces
a couple big pinches of fine-grain sea salt
3 cloves garlic, chopped
1 big handful of toasted cashews, chopped up a bit
a few handfuls of spinach, or chopped kale, or chopped chard
zest and juice of one lime
2 tablespoons hoisin sauce
1 small handful fresh mint, slivered
1 small handful fresh basil, slivered
Have all your ingredients prepped and within arms reach of the stove. Heat a splash of sesame oil in a large pan, or well-seasoned wok over medium high heat. Alternately, you can do this in a dry non-stick pan - one of the few occasions I still use non-stick. When it is hot, add the tofu, and cook until golden - a few minutes. Remove the tofu from the pan and set aside.
Add another (generous) splash of oil to the pan and, as soon as it is hot, add the onions, ginger, red pepper flakes, asparagus, and salt. Stir fry for about a minute, then add the garlic, cashews, and spinach and stir-fry for another minute, or until the spinach wilts. Return the tofu to the pan. Stir in the lime zest and juice and the hoisin sauce. Cook for another 10-20 seconds, stirring all the while.
Remove from heat and stir in the mint and basil. Taste and add a bit more salt if needed.
Serves 2-4 (main/side)
toasted sesame oil
8 ounces extra-firm tofu, cut into slices thick as a pencil
4 green onions, thinly sliced
scant 1 tablespoon freshly grated ginger (peeled)
1/2 teaspoon crushed red pepper flakes
1/2 a bunch of asparagus, trimmed and cut into 1-inch pieces
a couple big pinches of fine-grain sea salt
3 cloves garlic, chopped
1 big handful of toasted cashews, chopped up a bit
a few handfuls of spinach, or chopped kale, or chopped chard
zest and juice of one lime
2 tablespoons hoisin sauce
1 small handful fresh mint, slivered
1 small handful fresh basil, slivered
Have all your ingredients prepped and within arms reach of the stove. Heat a splash of sesame oil in a large pan, or well-seasoned wok over medium high heat. Alternately, you can do this in a dry non-stick pan - one of the few occasions I still use non-stick. When it is hot, add the tofu, and cook until golden - a few minutes. Remove the tofu from the pan and set aside.
Add another (generous) splash of oil to the pan and, as soon as it is hot, add the onions, ginger, red pepper flakes, asparagus, and salt. Stir fry for about a minute, then add the garlic, cashews, and spinach and stir-fry for another minute, or until the spinach wilts. Return the tofu to the pan. Stir in the lime zest and juice and the hoisin sauce. Cook for another 10-20 seconds, stirring all the while.
Remove from heat and stir in the mint and basil. Taste and add a bit more salt if needed.
Serves 2-4 (main/side)
Cashew Curry
Recipe from 101 Cookbooks
1 cup whole coconut milk
1 - 2 tablespoons curry powder
scant 1/2 teaspoon fine grain sea salt
1/2 large red onion, chopped
1 medium garlic clove, chopped
1/3 cup water
4 ounces firm tofu, cut into small cubes (optional)
1 cup green beans, cut into 1-inch segments
1 1/2 cups cauliflower, cut into tiny florets
1/3 cup cashews, toasted
a handful of cilantro, loosely chopped
Bring half of the coconut milk to a simmer in a large skillet or pot over medium-high heat. Whisk in the curry powder and salt, working out any clumps. Now stir in the chopped red onion and garlic and cook for a minute. Stir in the remaining coconut milk and the water, and then the tofu. Cook down the liquid for a couple minutes before adding the green beans and cauliflower. Cover and simmer for just about one minute, maybe two - or just until the cauliflower and beans lose their raw edge and cook through a bit. Remove the pot from heat and stir in the cashews. Taste and adjust the seasoning (salt / curry powder) if needed. Serve with a bit of cilantro topping each bowl.
Serves Serves 2-3.
1 cup whole coconut milk
1 - 2 tablespoons curry powder
scant 1/2 teaspoon fine grain sea salt
1/2 large red onion, chopped
1 medium garlic clove, chopped
1/3 cup water
4 ounces firm tofu, cut into small cubes (optional)
1 cup green beans, cut into 1-inch segments
1 1/2 cups cauliflower, cut into tiny florets
1/3 cup cashews, toasted
a handful of cilantro, loosely chopped
Bring half of the coconut milk to a simmer in a large skillet or pot over medium-high heat. Whisk in the curry powder and salt, working out any clumps. Now stir in the chopped red onion and garlic and cook for a minute. Stir in the remaining coconut milk and the water, and then the tofu. Cook down the liquid for a couple minutes before adding the green beans and cauliflower. Cover and simmer for just about one minute, maybe two - or just until the cauliflower and beans lose their raw edge and cook through a bit. Remove the pot from heat and stir in the cashews. Taste and adjust the seasoning (salt / curry powder) if needed. Serve with a bit of cilantro topping each bowl.
Serves Serves 2-3.
Roasted Tomato Soup
Recipe from 101 Cookbooks
5 tomatoes, cored (if necessary) and quartered
1 large red bell pepper, seeded and quartered
3 medium yellow onions, peeled, quartered
extra-virgin olive oil
5 plump cloves of garlic, unpeeled
fine-grain sea salt
2 - 3 cups light vegetable stock or water
1/4 teaspoon smoked paprika
Preheat the oven to 375F degrees and position 2 racks in the middle of the oven. Line 2 rimmed baking sheets with parchment paper, alternately you can just rub them down with a thin glaze of olive oil.
Arrange the tomatoes, skin side down, on a baking sheet. Coat the bell pepper and onions with olive oil and put them on the other baking sheet along with the garlic, place the pepper skin side down as well. Give both sheets a light showering of salt, then bake until the tomatoes start to collapse and the onions start to brown and caramelize, about 45 minutes. Turn the onions if they start getting overly dark on the bottom .Check on the garlic as well, once the cloves are golden and oozy inside, pull them from the oven.
Peel the garlic, dump all of the roasted vegetables into a big, high-sided bowl, and puree with a hand blender. Alternately, use a conventional blender or food processor and work in batches. Blend in a cup of the stock, and keep adding the rest 1/2 cup at a time until the soup is the desired consistency. I like a little chunk and texture to this soup particularly if the weather has a bit of a chill, but smooth or chunky is your call. Add the paprika and a bit more salt if needed - adjusting to your taste.
Serves 4.
5 tomatoes, cored (if necessary) and quartered
1 large red bell pepper, seeded and quartered
3 medium yellow onions, peeled, quartered
extra-virgin olive oil
5 plump cloves of garlic, unpeeled
fine-grain sea salt
2 - 3 cups light vegetable stock or water
1/4 teaspoon smoked paprika
Preheat the oven to 375F degrees and position 2 racks in the middle of the oven. Line 2 rimmed baking sheets with parchment paper, alternately you can just rub them down with a thin glaze of olive oil.
Arrange the tomatoes, skin side down, on a baking sheet. Coat the bell pepper and onions with olive oil and put them on the other baking sheet along with the garlic, place the pepper skin side down as well. Give both sheets a light showering of salt, then bake until the tomatoes start to collapse and the onions start to brown and caramelize, about 45 minutes. Turn the onions if they start getting overly dark on the bottom .Check on the garlic as well, once the cloves are golden and oozy inside, pull them from the oven.
Peel the garlic, dump all of the roasted vegetables into a big, high-sided bowl, and puree with a hand blender. Alternately, use a conventional blender or food processor and work in batches. Blend in a cup of the stock, and keep adding the rest 1/2 cup at a time until the soup is the desired consistency. I like a little chunk and texture to this soup particularly if the weather has a bit of a chill, but smooth or chunky is your call. Add the paprika and a bit more salt if needed - adjusting to your taste.
Serves 4.
Almond Chocolate Chip Biscotti
Recipe from 101 Cookbooks
3/4 cup whole wheat flour
1 1/4 cup whole wheat pastry flour
1/3 cup oat flour
1/3 cup wheat germ
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar (I used Alter-Eco, unrefined ground cane sugar)
2 large organic eggs
zest of one medium/large orange (optional)
1/4 teaspoon almond extract
1/3 cup slivered almonds (more if you like)
3/4 good quality semisweet chocolate chips (or chunks shaved off a bar)
Preheat your oven to 325.
Combine (most) of your dry ingredients into a medium bowl and set aside: whole wheat pastry flour, whole wheat flour, oat flour, wheat germ, salt, and baking powder.
Either by hand or using a mixer cream the butter and sugar together until creamy, and slightly lighter in color than when you started - roughly a minute or so. Add the eggs, zest, and almond extract. Mix until well combined. You will need to scrape down the sides of your bowl a couple of times if you are using an electric mixer - you want an even distribution of the eggs.
Add the dry ingredients to the creamed mixture. I pulse the mixer on low a couple times so I don't end up with a flour cloud, and then leave it on low for a few seconds - just until the dough becomes stiff and the flour is pretty well incorporated (you will know because there won't be much flour left in the bottom of the mixing bowl). Stir in the slivered almonds and chocolate chips.
Now it is time to shape and bake your biscotti. The dough should be pretty stiff, and easy to work with but you may want to powder your hands and counter with a bit of flour if you are worried about sticking. Flatten the mound of dough into a flat log shape roughly 4-inches wide by 10 or 12-inches long. It doesn't have to be perfect - rustic looking biscotti taste just as good and I like a little character in my baked goods. Place the dough on an ungreased baking sheet and place in the oven for 25 minutes, you want the dough to get firm and start to brown a bit. This is just the first of two rounds in the oven.
Remove the biscotti from the oven and reduce the oven temperature to 300F. Allow the now-baked dough to cool for about 10 minutes - you need it to firm up a bit so it doesn't just crumble when you go to cut it.
Cut the loaf into individual biscotti roughly 3/4-inch thick (I cut diagonally across the loaf so that I have a nice range of sizes/lengths on hand). This biscotti doesn't do particularly well sliced thinly (because of the gooey chocolate - so err on the thicker side), if you want to go thinner try letting the loaf cool longer. Arrange the slices cut side up on the baking sheet and return to the oven for a second time around. You want to bake the biscotti until they are dry and firm, roughly 30 minutes. Don't underbake or you won't get the satisfaction of a nice crunch. It is tricky because, they might be slightly soft coming out of the oven, but will firm right up as they cool off on the counter. I look for golden brown color on the bottoms before I pull them (see picture).
Makes about 12 big biscotti.
3/4 cup whole wheat flour
1 1/4 cup whole wheat pastry flour
1/3 cup oat flour
1/3 cup wheat germ
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar (I used Alter-Eco, unrefined ground cane sugar)
2 large organic eggs
zest of one medium/large orange (optional)
1/4 teaspoon almond extract
1/3 cup slivered almonds (more if you like)
3/4 good quality semisweet chocolate chips (or chunks shaved off a bar)
Preheat your oven to 325.
Combine (most) of your dry ingredients into a medium bowl and set aside: whole wheat pastry flour, whole wheat flour, oat flour, wheat germ, salt, and baking powder.
Either by hand or using a mixer cream the butter and sugar together until creamy, and slightly lighter in color than when you started - roughly a minute or so. Add the eggs, zest, and almond extract. Mix until well combined. You will need to scrape down the sides of your bowl a couple of times if you are using an electric mixer - you want an even distribution of the eggs.
Add the dry ingredients to the creamed mixture. I pulse the mixer on low a couple times so I don't end up with a flour cloud, and then leave it on low for a few seconds - just until the dough becomes stiff and the flour is pretty well incorporated (you will know because there won't be much flour left in the bottom of the mixing bowl). Stir in the slivered almonds and chocolate chips.
Now it is time to shape and bake your biscotti. The dough should be pretty stiff, and easy to work with but you may want to powder your hands and counter with a bit of flour if you are worried about sticking. Flatten the mound of dough into a flat log shape roughly 4-inches wide by 10 or 12-inches long. It doesn't have to be perfect - rustic looking biscotti taste just as good and I like a little character in my baked goods. Place the dough on an ungreased baking sheet and place in the oven for 25 minutes, you want the dough to get firm and start to brown a bit. This is just the first of two rounds in the oven.
Remove the biscotti from the oven and reduce the oven temperature to 300F. Allow the now-baked dough to cool for about 10 minutes - you need it to firm up a bit so it doesn't just crumble when you go to cut it.
Cut the loaf into individual biscotti roughly 3/4-inch thick (I cut diagonally across the loaf so that I have a nice range of sizes/lengths on hand). This biscotti doesn't do particularly well sliced thinly (because of the gooey chocolate - so err on the thicker side), if you want to go thinner try letting the loaf cool longer. Arrange the slices cut side up on the baking sheet and return to the oven for a second time around. You want to bake the biscotti until they are dry and firm, roughly 30 minutes. Don't underbake or you won't get the satisfaction of a nice crunch. It is tricky because, they might be slightly soft coming out of the oven, but will firm right up as they cool off on the counter. I look for golden brown color on the bottoms before I pull them (see picture).
Makes about 12 big biscotti.
Raspberry Mega Scones
Recipe from 101 Cookbooks
This particular scone recipe lends itself to endless combinations. I used raspberry jam here because of its color and flavor, but use whatever you have on hand - the chunkier the better. If you can't be bothered with making the glaze, just sprinkle some coarse raw sugar over the scone before baking after brushing with a bit of cream.
4 cups whole wheat pastry flour (or unbleached all-purpose flour)
3 tablespoons aluminum-free baking powder
1 teaspoon fine-grain sea salt
1 stick unsalted butter (4 oz), chilled and cut into 1/4-inch cubes
3/4 cup fine grain natural cane sugar or granulated sugar
1 1/4 cups half-and-half ( or you can also use heavy cream or whole milk)
1 teaspoon vanilla extract
zest of one lemon
2/3 cups raspberry preserves
Glaze:
1/2 cup powdered sugar
1 tablespoon lemon juice
zest of one lemon
Preheat oven to 375. Line a baking sheet with parchment paper or a Silpat.
Combine the flour, baking powder, and salt in a bowl. Using a food processor, cut the butter into the flour mixture until it resembles little pebbles in a beach of sandy flour (about 20 quick pulses). You can also cut the butter in using a knife and fork. Pulse in the sugar. Now add the half-and-half, vanilla extract, and lemon zest. Pulse (or mix until) dough just comes together - don't over mix, but if the batter is too dry add more cream a bit at a time.
Turn out onto a floured piece of parchment paper or Silpat mat, divide into two equal sized pieces of dough and set one aside. Take the first piece of dough and roll out into (roughly) a 9x9 inch square, 1/2-inch thick. You want to keep the dough from sticking to the mat/paper if possible, so sprinkle with more flour if needed. Slather the slab of dough with the jam and fold the left side of the dough in toward the center. To discourage the dough from breaking or falling apart I fold it in by folding the Silpat in and then peeling the Silpat back afterwards. Fold the other side in using the same technique (if I'm not making sense, see the photo). Slide onto prepared baking sheet. Repeat with the other piece of dough. The two scones will fit on one baking sheet but give them a few inches between each other so they don't bake into each other. Brush with a bit of cream (optional), and bake for about 25 minutes or until golden where the scones touch the pan.
While the scones are baking, prepare the glaze. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl. Stir until well combined, and set aside. When the scones come out of the oven brush them generously with the glaze and let cool. Slice into pieces as big or small as you like.
Makes two mega scones.
This particular scone recipe lends itself to endless combinations. I used raspberry jam here because of its color and flavor, but use whatever you have on hand - the chunkier the better. If you can't be bothered with making the glaze, just sprinkle some coarse raw sugar over the scone before baking after brushing with a bit of cream.
4 cups whole wheat pastry flour (or unbleached all-purpose flour)
3 tablespoons aluminum-free baking powder
1 teaspoon fine-grain sea salt
1 stick unsalted butter (4 oz), chilled and cut into 1/4-inch cubes
3/4 cup fine grain natural cane sugar or granulated sugar
1 1/4 cups half-and-half ( or you can also use heavy cream or whole milk)
1 teaspoon vanilla extract
zest of one lemon
2/3 cups raspberry preserves
Glaze:
1/2 cup powdered sugar
1 tablespoon lemon juice
zest of one lemon
Preheat oven to 375. Line a baking sheet with parchment paper or a Silpat.
Combine the flour, baking powder, and salt in a bowl. Using a food processor, cut the butter into the flour mixture until it resembles little pebbles in a beach of sandy flour (about 20 quick pulses). You can also cut the butter in using a knife and fork. Pulse in the sugar. Now add the half-and-half, vanilla extract, and lemon zest. Pulse (or mix until) dough just comes together - don't over mix, but if the batter is too dry add more cream a bit at a time.
Turn out onto a floured piece of parchment paper or Silpat mat, divide into two equal sized pieces of dough and set one aside. Take the first piece of dough and roll out into (roughly) a 9x9 inch square, 1/2-inch thick. You want to keep the dough from sticking to the mat/paper if possible, so sprinkle with more flour if needed. Slather the slab of dough with the jam and fold the left side of the dough in toward the center. To discourage the dough from breaking or falling apart I fold it in by folding the Silpat in and then peeling the Silpat back afterwards. Fold the other side in using the same technique (if I'm not making sense, see the photo). Slide onto prepared baking sheet. Repeat with the other piece of dough. The two scones will fit on one baking sheet but give them a few inches between each other so they don't bake into each other. Brush with a bit of cream (optional), and bake for about 25 minutes or until golden where the scones touch the pan.
While the scones are baking, prepare the glaze. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl. Stir until well combined, and set aside. When the scones come out of the oven brush them generously with the glaze and let cool. Slice into pieces as big or small as you like.
Makes two mega scones.
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