Skillet Pumpkin Cornbread

Here's a good way to sneak in a bit of extra vegetables. Although the bread actually looks more orange than this photo, don't be surprised that the pumpkin doesn't make a marked change in flavor. I find this quite tasty but it doesn't have the same height as my usual cornbread. One benefit of the added pumpkin is that it keeps the bread moist for several days after baking.

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Skillet Pumpkin Cornbread

Source: NYTimes Cooking

Yields one 9" cornbread

1 c pumpkin canned pumpkin puree

1 c low-fat milk

2 T olive oil

1 T mild honey

2 eggs

1 1/2 c ground yellow cornmeal, ideally stone ground, but not necessarily

1/2 c AP flour

1 T baking powder

1/2 teas baking soda

3/4 teas salt

1 T unsalted butter

Preheat oven to 400F. Place inside a 9" cast iron skillet or a 2-qt baking pan or a 9" round cake pan.

Place the pumpkin puree, milk, olive oil, honey and eggs in a bowl or large liquid measuring cup and whisk until combined. 

Combine the cornmeal, flour, baking powder and soda and salt in a large bowl. Stir the wet ingredients into the dry and mix but don't overmix.

Remove the pan from the oven and drop the butter in. When it has melted, brush the sides with the melted butter and pour the excess into the batter. Mix it in quickly and scrape the batter into the hot pan. Return to the oven and bake for 30-40 minutes until a cake tester comes out clean. 

The original recipe instructs bakers to let the bread cool for 20 minutes. I've not been able to wait that long.

Sloppy Joes

"Mom, these are so much better than the sloppy joes at school."

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Simple Sloppy Joes

Adapted from https://cooking.nytimes.com/recipes/4203-sloppy-joes
Serves 12, with small appetites; my family of 6 with big appetites might have some leftovers

2 8-oz cans tomato sauce
1 c ketchup
3 T Worcestershire sauce
2 teas prepared yellow mustard
1 teas dry mustard
2 teas molasses
2 garlic cloves, minced
2 lbs ground beef
1 small onion, finely chopped
hamburger buns

Prepare the sauce: Combine the tomato sauce, ketchup, Worcestershire, mustards, molasses, and garlic in a saucepan. Add salt and pepper to taste and simmer over low heat while the meat is cooking. 

Heat a large skillet over medium high heat. Add the ground beef and cook until no longer pink. Place a paper towel or two inside a colander; then pour the meat into the colander, letting the fat drain. 

Cook the onion in the same skillet until the onion is translucent, stirring often, about 5 minutes. Add the sauce and the meat, then heat for a few minutes, stirring occasionally. Taste the sauce and adjust salt and pepper if needed. 

Toast the buns under a broiler, then fill and enjoy! 

The filling freezes well, for a make-ahead meal.

 

Baked Peach Oatmeal with Almonds

One more summertime oatmeal recipe.

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Baked Peach Oatmeal with Almonds

Adapted from:  https://www.twopeasandtheirpod.com/baked-peach-almond-oatmeal/
Yields:  6-9 servings

2 c rolled oats
1/4 c light brown sugar
1 teas baking powder
1/2 teas salt
1 teas cinnamon
1/2 c chopped almonds
2 c milk,  any kind but almond milk might be particularly good
1 large egg
3 T coconut oil, melted and cooled slightly, or 3 T melted and cooled butter
1 teas vanilla extract
1/4 teas almond extract
1 1/2 c chopped peaches
Peach slices for the top, optional

Oil or butter an 8 or 9 inch square baking dish. Preheat oven to 350F.

Mix the oats, brown sugar, baking powder, salt, cinnamon, and almonds in a medium bowl.

Mix the milk, egg, coconut oil (or butter), and extracts in another bowl. Pour over the oat mixture and stir until combined.

Spread the chopped peaches on the bottom of the baking dish. Top with the oatmeal mixture and even it with an offset or rubber spatula. Top the pan with peach slices, if desired.

Bake for 40 minutes; the oatmeal should be set and the top be golden. Let it cool for 5 minutes and serve warm.

Notes:

This is not a particularly sweet version of baked oatmeal which suits me fine, but I wager many people might like it a bit sweeter. You could add another tablespoon or two of sugar without a problem. Or you might offer a bit of maple syrup when you serve it. If you have some Peach Drizzle, this would be a great use for it.

You can double this recipe and place ingredients in a 9X13 pan.

Next time, I may use 2 cups chopped peaches, especially if I have an abundance of fruit.

This can be easily reheated in the microwave but you may want to stir in a bit of milk for creaminess.

Cornish Pasties

I visited Cornwall and ate a pasty there but I also lived (for 4 cold winters and admittedly pleasant summers) in the Upper Peninsula of Michigan where generations earlier Cornish iron miners imported this dish. It's long been a  regional favorite. I visited the U.P. last summer and with the help of the internet found several of the best pasties available in the area. This recipe tastes just like those.

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Cornish Pasties

Source: Cook's Country Magazine

Makes 6 big hand pies; some diners can eat only half

For the crust:

2/3 c sour cream, chilled

1 large egg, lightly beaten

3 c unbleached flour

1 3/4 teas salt

16 T unsalted butter, cut in half-inch pieces and chilled

For the filling:

1 T unsalted butter

1 onion, chopped fine

salt and pepper

1 T minced fresh thyme or 1 teas dried

2 garlic cloves, minced

1 1/4 pd skirt steak, trimmed and cut into 1/2-in pieces

10 oz. russet potatoes, peeled and cut into 1/2-in pieces

10 oz. rutabaga, peeled and cut into 1/2-in pieces

1/4 c unbleached flour

For the egg wash:

1 large egg

2 teas water

Cook's Country points out that you can use turnips for rutabagas and if you can't find skirt steak substitute with 1 1/2 pounds blade steak which will require more trimming so it needs an extra quarter pound. 

For the crust:  

Mix the sour cream and egg, whisking in a small bowl. Place the flour and salt in a food processor and run for about 3 seconds. Add the butter and pulse about 10 times until pea-size pieces remain. Pour in about half the sour cream mixture and pulse about 5 times until combined. Pour in the remaining sour cream and process again until the dough begins to form a mass, about 15 pulses.

Remove from processor to a lightly floured counter and knead until the dough comes together. Place the dough on a sheet of plastic wrap and form it into a disk, about 6 inches in diameter. Place in the fridge for 30 minutes. (The dough can be made ahead and kept in the fridge about 24 hours but allow it to sit out for 15 minutes before attempting to roll out.)

For the filling:

In a 10-inch skillet at medium heat melt the butter and add the onion and 1/4 teas salt. Cook until the onion has softened. Add the thyme and garlic and cook and stir about 30 seconds until fragrant. Let this mixture cool somewhat, around 5 minutes. In a large bowl, stir the beef, potatoes, rutabaga, and onion mixture together. Add 1 1/2  teas salt, 3/4 teas pepper and stir. Then stir in the flour and toss the mixture to coat. 

To cook:

Preheat the oven to 375F and place the rack at upper-middle position. Place a sheet of parchment paper on a rimmed baking sheet (18X12). Divide the filling into 6 equal portions on a plate or tray (1 cup or more) and remove the dough from the fridge. Cut it in 6 equal portions (about 5 oz each).

On a pastry cloth or floured counter roll one portion of dough into an oval about 8 by 10 inches approximately 1/8 inch thick. Put a portion of filling on the bottom half of the dough making sure to leave half an inch or more along the edge to seal. Use water to moisten the edges of the dough and fold over the top to form a half-moon shape. Press the dough around the filling to adhere and press down on the edges to seal.

Trim ragged edges away and crimp edges to seal or pinch and twist diagonally between your thumb and forefinger.  Or you can seal with the tines of a fork. Place on baking sheet to rest while you repeat with remaining 5 portions of dough. You may place them on the sheet horizontally with three in each of two rows. (If you want to freeze any or all of the pasties they can be placed in the freezer until solid and then placed in a zippered bag for up to a month. When it comes time to cook, place in 350F oven and cook for 65-70 minutes. You'll want to remember to brush with an egg wash just before baking.)

With a paring knife cut 2 vent holes in the top of each pastie. Whisk the egg with 2 teas water and use a pastry brush to brush this mixture on each pastie (it's best not to use the egg wash if you are freezing them). Place in oven and bake about 45 minutes until the crust is golden brown and you can see the filling bubbling up through vent holes. Rotate the pasties half way through cooking. When done place pasties on a wire rack and allow to sit for about 10 minutes before serving. 

Notes:

Don't try to save time by chopping ingredients in larger chunks, particularly in case of the beef, because it may not cook through. I will try to chop meat in the food processor next time. 

When I froze half of these they were no different from those I cooked immediately after preparation. This would be a great make-ahead meal. 

Perfect Chocolate Chip Cookies (with altitude adjustments)

Betsy and I went through a couple of weeks of concentrated chocolate chip cookie baking last December when she gave a presentation on high altitude baking. This is my current favorite recipe; plus these cookies already have a history.

During the holiday season, Betsy had to do without a refrigerator and freezer for a few weeks. I mailed Betsy a couple dozen cookies without high altitude adjustment so attendees could compare them to modified cookies. To protect their freshness they needed to be stored frozen but with no space at home Betsy used the freezer at the church right next door. This was a mistake because the bulk of the cookies disappeared before Betsy's presentation. Happy holidays for someone! I imagine the cookies tasted so good to the 'testers' that they couldn't stop at just one. These are hard to resist!

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Perfect Chocolate Chip Cookies (with altitude adjustments)    

Source:  Cooksillustrated.com
Yield: 16 large cookies

Changes needed for altitudes of 4000-5500 feet above sea level:

add 1 T flour
reduce baking soda to 1/4 teas
reduce granulated sugar by 1 T




1 3/4 c flour
1/2 teas baking soda
14 T unsalted butter (1 3/4 sticks)
1/2 c sugar
3/4 c packed dark brown sugar
1 teas table salt
2 teas vanilla
1 large egg
1 large egg yolk
1 1/4 c semisweet chocolate chips
3/4 c chopped and toasted pecans or walnuts, optional

Preheat the oven to 375F with the rack in the middle position. Place parchment paper on 2 baking sheets (18X12). (You may use smaller sheets but will need to bake in more batches.)

In a medium bowl, mix the flour and soda together and set aside.

In a 10-inch skillet (avoid non-stick since it makes it hard to monitor browning) heat 10 tablespoons of butter until melted. Swirling the pan constantly, continue to cook until the butter has browned to a dark golden brown color with a nutty smell. Remove from the heat and using a heat resistant rubber spatula, place the browned butter into a large bowl. Stir the remaining butter into the melted butter and stir it until it has melted completely.

To the bowl containing the butter, add both sugars, salt, and vanilla. Stir until well mixed. Add the egg and yolk and whisk until there are no sugar lumps visible. Allow this mixture to stand for 3 minutes, then whisk it for 30 seconds. Repeat the process of resting and whisking twice more until the mixture is glossy, smooth, and thick. (Don't skip this step; it will allow more of the sugar to dissolve before mixing other ingredients in which improves flavor and texture.)

Stir the flour mixture into the sugar mixture using a rubber spatula or wooden spoon just until combined. Add the chocolate chips and nuts (if using) stirring just enough to ensure they are evenly distributed in the dough. This should also ensure no pockets of flour remain.

Divide the dough using a #24 cookie scoop, if you have one, or into portions of about 3 tablespoons (try a scant quarter cup). Place them on the baking sheets, 8 balls per sheet. Bake one sheet at a time for about 10-14 minutes (it's easy to misjudge cooking times with two in the oven and end up with some overcooked cookies).

Note:
You may make these smaller if you wish but modify the cooking time.

Skillet Macaroni and Cheese

Although we already have a good mac and cheese recipe in our collection, I'm going to include this one, too. I like the idea of an almost one pan meal (depends on if you want to count supplementary bowls) and I like that this cooks on the stove-top.

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Skillet Macaroni and Cheese                     

Source:  Cook's Country Magazine

Serves: 4-6

2 T unsalted butter

2 slices sandwich bread pulsed in food processor until coarsely ground to equal 2 c crumbs

salt and pepper

3 3/4 c water, plus more if needed

1 (12-oz) can evaporated milk, divided

3 c elbow macaroni

1 teas cornstarch

2  teas hot sauce, or to taste

3 c shredded sharp cheddar cheese

2 c shredded Monterey Jack cheese

In a 12-inch skillet melt butter over medium-high and add bread crumbs, 1/4 teas salt and 1/4 teas pepper. Cook and stir frequently until the crumbs are deep golden brown. Move to a bowl and let rest.

Wipe out the skillet with a paper towel. Replace on stove at medium-high heat. To the skillet add the water, 1 1/4 c of the evaporated milk, and 1/2 teas salt and bring it to a simmer. Add the macaroni, stir. Cook until macaroni is al dente remembering to stir often. 

In a small bowl mix the cornstarch with the remaining evaporated milk and stir in the hot sauce. Stir this mix into the skillet and continue to simmer until the sauce has thickened slightly, about a minute. Remove from heat and stir the cheeses in, one handful at a time, adding water if needed to adjust the thickness of the sauce. Sprinkle with the bread crumbs and serve.

Note:

Because of all the cheese, I believe the amounts of salt called for in cooking may be reduced somewhat.

Also, you could tempt fate and use salted butter on the bread crumbs which would save a step. 

This was plenty cheesy for me, but I realized I used extra sharp cheese which is stronger in flavor. It will be fine if you use what is called for. 

Spiced Shepherd's Pie

A couple of decades ago when I began reading cook books for entertainment, I found this in one  of the few volumes available at the NATO support unit library near our home in Belgium. It became staple family fare until our nest emptied. I still love what once seemed an unusual spice combination.

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Spiced Shepherd's Pie

Although the recipe calls for using a baking dish, I imagine it could be baked in the skillet, as long as it is oven safe. When the meat is done, spread it out and top with the potatoes and place in the oven. This would save some clean up.

Serves: 8-10

For potato topping:

3 1/2-4 pds of potatoes (I choose the larger amount)

1 T butter

1/2 teas salt

1/4 teas pepper 

1/2 c crumbled feta cheese (or sour cream or Greek yogurt or a chunk of cream cheese)

For the meat layer:

1 pd ground beef or lamb 

1 c chopped onion

1 c chopped celery, optional 

1 minced garlic clove
1 teas dried mint

1 teas cinnamon

1/2 teas allspice

1/4 teas pepper

1 14.5 oz can whole tomatoes, slightly blended

3/4 teas salt

Spray a 9X13 or 10X13 pan with cooking spray and set aside. Preheat the oven to 350F.

Peel and cut potatoes into chunks and cook in water over medium heat until tender.

In the meantime brown the beef (or lamb), onion, and celery in a 12-inch skillet on medium heat. If your meat is very lean, you may want to add a tablespoon of vegetable oil. When the meat is cooking and onions and celery are softened, add the garlic, mint, cinnamon, allspice, and pepper and cook and stir for a minute until fragrant. Add tomatoes along with the salt. Bring to a simmer and allow to cook 10-15 minutes until the tomatoes have broken down somewhat. Transfer the mixture to the baking dish (or individual 16-oz  ramekins). 

When potatoes are cooked, drain them but leave a couple tablespoons of cooking water in the bottom of the pan. Add the butter, salt, pepper, and feta cheese and mash the potatoes by hand or with a hand mixer. Continue until they are fluffy and light. Evenly spread the mashed potatoes on top of the meat mixture.

Place baking pan or ramekins in oven and bake for 25-30 minutes until you can see the meat mixture bubbling at the edges and the potatoes have started to brown. Remove from oven and allow to sit for 5 minutes or so before serving.

This can easily be halved especially if you substitute a 8-oz can tomato sauce for the tomatoes.

Christmas Fried Scones

I once had a friend, a mom of four kids, tell me that all she wanted for Christmas was for it to be over. I, too, often felt overwhelmed by the season and refused to cook an elegant Christmas dinner. Following my mom's example, I served homemade soups and what we called "scones". Growing up in Utah that was the only kind of scone I was aware of. Over the years I've run into other types of fried bread: sopapillas, fry bread, and beignets. Of course there were always doughnuts and these are similar since we serve them rolled in cinnamon sugar or drizzled with honey.

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Christmas Fried Scones 

(or Fry Bread)

Adapted from a recipe I received in the early 80s from Debbie Wade, a friend at K. I. Sawyer Air Force Base, Michigan. Of course, these can be served any time of year but to me they are distinctly related to Christmas. 

2 c milk

3/4 c butter

3/4 c sugar

2 teas salt

2 pkg yeast (or a rounded 1 1/2 T granulated yeast

1/2 c warm water (just above body temperature, approximately 110F)

2 beaten eggs
7-9 c all purpose flour

Combine the milk, butter, sugar, and salt and scald in a saucepan (you'll see little bubbles where the milk meets the pan). Set aside and allow to cool. If you are in a hurry, scald the milk, sugar, and salt and add the cold butter to cool the mixture.

While this mixture continues to cool, mix the following together and allow to sit until the yeast has started to bubble. Add the yeast mixture to the cool milk mixture. (If you have instant yeast you can add the yeast directly with the flour but don't forget to add the water to the milk mixture.) 

Mix the cool milk/yeast mixture into the eggs and add the flour. The dough should be moist but not sticky. Add more flour if needed. (A good measure of dough texture is taught by teachers of my Turkish cooking class who say dough should have the same "give" as your ear lobe.) Knead for 5 minutes or so. Cover and let rise until double in size.

Heat oil to the depth of 3/4 inches in a skillet over medium heat, testing the heat of the oil by how it spatters when flicked with water. Or test by dropping a tiny bit of dough in the oil and when it rises to the top of the oil and starts to brown, you're ready to go. I find I have to fiddle with the stove top controls often to keep it at an appropriate heat for cooking. If you have an instant-read thermometer use it to test the oil and shoot for 300-350F.

Roll out dough in batches on a floured surface with a rolling pin or pat it with your hands until about a half inch thick.  Cut into rough rectangles about 3 inches in size. Place 3-4 pieces of dough in the hot oil, stretching them a little just before they go in. Allow to cook on one side and turn and allow to cook on the other. You may want to tear open an early finished scone to make sure it isn't doughy inside. Or take its temperature with an instant-read thermometer and look for 190-200F. Cook subsequent scones at a lower heat for a little longer. Or stretch them a bit thinner before cooking.

Keep the "scones" in the oven at 200F to keep them warm until time to serve. Our family has warmed them up in the microwave the following morning but their quality suffers. If you have more dough than you need, it can be refrigerated and fried in the next couple of days.

Serve with butter, jams, cinnamon sugar, Nutella, or honey.

Peppermint Popcorn

I made this often when kids were in high school and college and then it rather faded from memory for some reason and I misplaced it. I am grateful Betsy had it in her files.

Popcorn without optional green food coloring. Just as tasty.

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Peppermint Popcorn

Source: recipe finder of The Baltimore Sun newspaper

Serves: 6 or so

1 c popcorn kernels
1 cube (8 T) unsalted butter
1 c sugar
1/2 teas salt
1/4 c corn syrup
1/2 teas peppermint extract
1/8 teas green food coloring if you want it to be green

Preheat oven to 250F. Pop the popcorn and keep it warm in the oven in a large roasting pan or two 9X13 pans. Another alternative to a roasting pan might be your largest pasta pot, instead; or a canning pot if it fits in your oven.

In a heavy saucepan melt the butter over medium heat. Add the sugar, salt, and corn syrup. Stir constantly until the mixture comes to a boil. If you are at sea level, let it continue boiling for 4-5 minutes without stirring. At 4500-5000 feet above sea level this step may take 7-8 minutes. The syrup will start to turn a light golden color and smell nutty, rather like browned butter--but it shouldn't get really brown.  Remove from heat and add the peppermint extract. Remove popcorn from oven and carefully stir the syrup into popcorn until it is coated. (You'll have to estimate what half the syrup is, if you use two cake pans.)

Place the pan back in the oven and let it cook for an hour stirring 3-4 times. (This is the hardest step because by the time you're at this stage, you're hungry!)

Notes:

I found when I used a thinner bottomed pan, I had to cook it less time to get to the lightly colored stage.

I like it a little less sweet so I cooked 1 1/4 cup of popcorn kernels. There was enough syrup to coat all the popcorn lightly. It might be harder to fit into two cake pans with extra popcorn, though.

Brown-Butter Chocolate Oatmeal

We have needed comfort food lately, as a little person we love has been fighting for her life in a hospital across an ocean. Here's a comforting, warm, chocolately breakfast for chilly mornings, whether a metaphorical chill or otherwise.

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Brown-Butter Chocolate Oatmeal

Source: New York Times
Yields 4 servings

2 T unsalted butter
1 1/2 c steel-cut oats
3 T Dutch-process cocoa
1/4 teas salt
2 c milk of any kind
2 1/2 c water
Sugar, honey, or maple syrup to taste
Toppings of your choice (cream, milk, coconut milk, butter, flaky sea salt, sliced bananas, shredded coconut, sliced dates, sliced avocado, or raspberries, alone or in any combination that sounds good)

Melt butter in a medium saucepan over medium heat and cook for several minutes until deep golden brown. Add the oats and cook for a few minutes until they start to color a bit on the edges. Place the oats mixture into a bowl.

Add the milk and water to the same saucepan. Bring to a boil and then add cocoa, whisking well to remove lumps. Stir in the oats and butter, then reduce the heat and simmer for 25-30 minutes, stirring occasionally. When the oatmeal is done, turn off the heat and cover the pot. Let it stand for 5 minutes. Then add sweetener to taste; enjoy as is or add toppings.

One-bowl Brownies

We're still searching for our favorite brownie and I found a recipe in this month's issue of Cook's Country that has made it into our top five. (This recipe is so appealing it is showing up in other cooking blogs, too.) It has substantial chocolaty flavor and, if stored in the refrigerator, it has the chewiness Betsy and I like. There are a number of variations such as Nutella or mint brownies. Check the magazine out from your local library to find them.

Next time Betsy and I get together we plan a side by side test of brownies (might be harder on us than you'd think). Maybe this one will win!

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One-bowl Brownies

Source:  February/March issue of Cook's Country

Yields one 9X13 pan

In parentheses are amounts I used for an altitude of almost 5000 feet.

1/2 c plus 2 T boiling water, measured after boiling

2 oz. unsweetened chocolate, chopped finely

1/3 c Dutch-processed cocoa

2 1/2 c sugar (for altitude subtract 3 T)

1/2 c plus 2 T vegetable oil

2 large eggs pus 2 large egg yolks (for altitude have them at room temperature)

4 T unsalted butter, melted

2 teas vanilla extract

1 3/4 c flour (for altitude add 2 T)

3/4 teas salt

6 oz bittersweet chocolate, cut into 1/2 inch pieces or 1 c chocolate chips

Place oven rack to lowest position and preheat oven to 350F. Prepare 9X13 baking pan by lining with foil. (See note below.) Coat foil with oil spray.

In a large bowl whisk the boiling water, unsweetened chocolate, and cocoa, stirring until the chocolate is melted. Add the sugar, oil, melted butter, eggs and yolks, vanilla and salt; stir until combined. Add the flour and stir until just incorporated. Mix in the chocolate chunks or chips. 

Place the batter in pan. Bake 30-35 minutes, rotating halfway through baking time and test with a toothpick. There can be a few crumbs attached. Remove the brownies from the oven and place the pan on a rack. Let cool for 1 1/2 hours. Using the foil as a sling, lift the brownies from the pan and place on the rack for an additional hour, until they are completely cool. Cut and serve. If you are looking for some chewiness, keep them in the refrigerator until you eat them. 

Note: 

Cooks' Country suggests placing two perpendicular pieces of foil so all sides are covered but these brownies didn't rise so much that the pan needed full coverage. I managed with one piece being  careful to press it fully into the corners. My pan is sufficiently covered up the sides but if you have a wider pan you may want to try folding two long pieces of foil so one is 13 inches wide and one is 9 inches long. Then lay them across each other so all sides of the pan are covered.

For an efficient hint when lining with one sheet of foil see this page.

Baked Rice Pudding with Plum Compote

Albuquerque and surrounding areas had fewer late freezes last spring so fruit trees have provided a season of plenty. We have been eating our fill of stone fruits, canning jams and jellies, and giving fruit away to friends and co-workers. My plum harvest had finished several weeks ago but a week ago I was given a bucket of plums. At the same time this recipe showed up in my email. David Lebovitz, one of my favorite food writers, posted this just in time.

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Baked Rice Pudding with Plum Compote

Source: David Lebovitz

Serves: 6-8

The surface of the pudding may begin to caramelize. Lebovitz simply stirs it into the pudding.  

Lebovitz uses "Italian prune plums" which are cling-free and easy to work with. I'm not sure what kind of plum I had but they didn't want to easily release their pits. In addition, they were juicy but worked fine even though the compote was rather runny.

Lebovitz points out that this recipe can be varied to accommodate your flavor preferences. I used cinnamon sticks and allspice rather than using a vanilla bean (I'm running low). I think you could use a teaspoon or so of vanilla extract if you want. He also mentions nutmeg, orange zest, orange flower water or cardamom seeds. If you like, you can add raisins, dried cherries, or dried cranberries before you place the mix in the oven. 

The recipe calls for white wine in the compote. Lebovitz indicates that you may substitute water or apple juice.

For the pudding:

1/2 c short-grain rice (I used Arborio)

1/2 c sugar (if you plan on a sweet topping you may want to reduce this amount)

1/4 teas salt

1 vanilla bean, halved and scraped, or a cinnamon stick or another of possibilities listed above

4 c whole milk

2 T butter, salted or unsalted, cubed

The oven should be preheated to 325F.

In a 2-quart (or larger) baking dish that has sides 2-3 inches high, mix the rice, sugar, salt, and flavorings. Add the milk and stir it into the other ingredients. Drop the cubes of butter on top. 

Place in the oven (if you have any fear of a boil over, put a rimmed baking sheet underneath the pudding). Stir the rice every 10-15 minutes, scraping the bottom of the dish to ensure that nothing sticks and scorches. If the top begins to brown, just stir it in. 

Bake for 1 hour and 45 minutes. The pudding will be finished while it still is quite runny looking, rather like a very lumpy pancake batter. You can taste the rice to be sure or go to the original website and watch a video Lebovitz posted. Remove from the oven and let sit at least 15 minutes. It will thicken up as it cools. 

While the rice cooks, begin the compote:

1 1/2 pounds of plums

1/3 c white wine, or water, or apple juice

3 T sugar 

1/2  vanilla bean, or other flavoring, see above

Pit the plums and place them cut side down in a baking dish large enough to fit them in a single layer but also small enough to fit in the oven with the baking rice pudding. I used a skillet. Drizzle the wine over the top of the plums and sprinkle them with the sugar. Place the spice or flavoring in between some of the plums. Cover with foil and bake until the fruit has softened and is cooked through, about 15-20 minutes depending on the plums and your altitude. If you have left-over compote, as I did, use it over vanilla ice cream or freeze it for later use.

Cooking this a day ahead is ideal since both the pudding and the compote will thicken as they cool. However, it can be eaten after it cools somewhat.

This pudding would be good with other fruit compotes or fresh fruit in season. If you want, you can top with a dollop of jam. Or eat it just as it is. It's pretty tasty.

Creamy Corn Pasta with Basil

Well, hello!

Turns out that my little guy arrived shortly after my last post, a week before we expected him based on my previous deliveries. My summer has been a whirlwind as we have all adjusted to the addition of boy number four. Despite some difficult days and weeks, he is now sleeping through the night (hurray!!) and is a super pleasant baby for most of the day.

Most of my cooking is still survival-mode, feed-the-family cooking, but I'm starting to do a few more things, especially with all the fresh, amazing produce available here this time of year. Maybe I can manage this pasta soon. I discovered it last summer, and it's a lovely way to use fresh corn. As you can see, it was popular with a least one little!

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Creamy Corn Pasta with Basil

Source: New York Times
Serves 4

12 oz dry orecchiette or farfalle
1 T olive oil, plus more for drizzling
1 bunch scallions (about 8), trimmed and thinly sliced with the whites and greens separate
2 large ears corn, shucked and kernels removed (2 c kernels)
1/2 teas ground black pepper
3 T unsalted butter
1/2 c grated Parmesan cheese, more to taste
1/3 c torn basil or mint, more for garnish
1/4 teas red pepper flakes, or to taste
fresh lemon juice, as needed

Cook pasta in salted water, until almost al dente but not quite. Reserve 1 c pasta water. (I have made this recipe twice and have forgotten to save the pasta water every time. I'm sure it will taste better with it!)

Heat oil in a 12 inch skillet over medium heat. Cook scallion whites with a pinch of salt until soft, just a couple of minutes. Add 1/4 c water and all but 1/4 c corn. Simmer for several minutes until corn is almost tender. Add 1/4 teas salt and 1/4 teas pepper. Place mixture in a blender and puree until smooth. Add water if you need it to get a "thick but pourable texture."

Place the same pan over high heat. Melt the butter, then add the remaining 1/4 c corn. Cook for 2 minutes, until corn is tender. Add corn puree from the blender and cook for 30 seconds.

Turn the heat down to medium, and add pasta and 1/4 c pasta water. Mix everything together to coat the pasta. Cook for one minute. Add more water if needed--my experience was that it needed quite a bit more water. I poured the water into the blender first to get every last bit of corn puree out, too.

Stir in 1/4 c scallion greens, cheese, herbs, red pepper flakes, and 1/4 teas each of salt and pepper. Sprinkle with fresh lemon juice. Garnish with scallions, herbs, olive oil, and pepper.

High Altitude Cowboy Cookies

I used to love Cowboy Cookies but haven't made them for years. A recent Cook's Country Magazine included this recipe which I couldn't wait to try. I made some small changes so the recipe would work at my altitude but they turned out wonderfully. Check out the notes at the end for original ingredients, particularly if you live at sea level.

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High Altitude Cowboy Cookies

Adapted from: Cook's Country

Yield: 16 large cookies

183 grams flour (or 1 1/4 c plus 1 T)

3/4 teas baking powder

1/4 teas baking soda

1/2 teas salt

278 grams light brown sugar (or 1 1/2 c packed minus 1 1/2 T)

12 T (1 1/2 cubes) unsalted butter, melted and cooled

1 large egg plus 1 large egg yolk, at room temperature

2 teas vanilla

1 1/4 c old-fashioned rolled oats

1 c pecans, toasted and coarsely chopped

1 c sweetened shredded coconut

2/3 c chocolate chips (semi-sweet are called for, I used dark)

Place a rack in the middle of the oven and preheat to 350F and line two cookie sheets with parchment or a silicone baking mat. 

Place the dry ingredients, flour, baking powder, baking soda, salt in a bowl and mix to combine. In a large bowl mix the sugar, melted butter, eggs and vanilla. Stir in the flour mixture until combined. Then add the oats, pecans, coconut, and chocolate chips. 

For large cookies, use a quarter cup measure (sprayed with cooking spray) to portion 8 cookies onto each baking sheet. Stagger the rows so you have two rows of three along the long edges and a row of two in the middle. You can also use a large ice cream scoop but you might want to measure to be sure it holds 1/4 cup. 

Place one baking sheet in the oven and bake for 15-17 minutes rotating about halfway through. Bake until the cookies are slightly browned on the edges but still look shiny and raw on the top. Don't over bake unless you like crispy cookies. 

Remove from the oven and allow to set for 5 minutes before removing to a cooling rack.

Notes:

The original recipe for sea level calls for the following and otherwise ingredients are the same:

1 1/4 c flour

1/2 teas baking soda

1 1/2 c brown sugar

I apologize that I can only give ingredient amounts for elevations around 5000 feet and sea level. If your elevation is somewhere in the middle, I don't know what to advise except to compare your yours with these two and split the differences accordingly. It might take a few trials.

These cookies are so large that you may wish to bake smaller cookies. That is perfectly fine, but they will cook for a shorter period.

I haven't tried this but Cook's Country gives directions for freezing the dough in the portions on the cookie sheet. After they are frozen solid, portions can be kept in a freezer bag a couple of months. Do not thaw but place in oven (at 350F) and bake for 17-19 minutes.

Spanish Rice Casserole

Although this is no gourmet dish, it's fast and it makes for a nice weeknight meal. The casserole can be served with a vegetable on the side to round out your plate; it's also nice with warmed tortillas. Michael likes to use the casserole itself as a burrito or taco filling (as did my brothers).

This recipe was given to my mom decades ago by a friend from K. I. Sawyer Air Force Base. It was a family favorite from the first time she cooked it. The speedy preparation made it a frequent dinner during the years when teens were in the house. I like it for the same reasons--and also, it's a crowd pleaser. I will often turn to this recipe when I'm taking a meal to another family.

Note from Colette:

I've just finished reading a book titled A Square Meal: A Culinary History of the Great Depression.

A paragraph in the book made me wonder if this recipe has its roots in Depression-era Michigan. I think it certainly possible: "A dish called 'Spanish Rice' (many dishes were identified as Spanish simply because they contained tomatoes) was a popular casserole made with fried ham, bacon or salt pork, chopped onion, tomato, diced bell pepper, and boiled rice, all combined and baked or warmed on the stove top." Although this recipe contains ground beef I imagine the ingredient was added when it became convenient and affordable. 

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Spanish Rice Casserole

Source: Debbie Wade, an old friend my mom knew in Michigan

1 lb ground beef
1/2 c onion, chopped
1 c uncooked white rice
2/3 c green pepper, chopped
1 14.5-oz can diced tomatoes (original recipe used stewed)
2 c water
1 teas chili powder
1/2 teas oregano leaves
1 teas salt
1/8 teas pepper
1/3 c cooked ham or 5 slices bacon, cooked and crumbled

If you're using bacon, cook it in a skillet and then spoon off all but 1 T bacon fat. Cook ground beef and onion together, in the bacon fat. (If you're using ham, just cook the beef and onion together using a vegetable oil spray to coat the pan.) Drain fat, if necessary, and stir in other ingredients. Heat to boiling; reduce heat, cover and simmer. Stir occasionally. Cook about 30 minutes until water is absorbed.

Blackberry Fool

A few weeks ago, next to some mountains in Utah, two boys and their mom pulled a neighbor's blackberries out of the freezer. They grabbed the cream from the fridge that had been delivered overnight from a local dairy. They consulted the recipe at the end of the picture book they had checked out from the library a few days before.

The boys whipped the cream with an electric mixer. Zzzzzzzh. In just a few minutes: whipped cream. "You should lick the beaters," the woman said to her boys. And they did. Mmmmmmm.

The woman defrosted the berries in the microwave, then the boys enjoyed smashing the berries with a fork. Everyone took a turn pressing the berries through a colander. Then the boys sprinkled sugar over the fruit and together they mixed the fruit into the cream. They placed the mixture in the fridge for several hours.

For their afternoon snack, the family ate the blackberry fool, on their back steps, looking up at their mountains. The baby was napping, but he enjoyed the dessert after dinner that night.

Something wasn't quite right with their fool, though; it was too runny. The mom thought maybe they should have whipped the cream longer, or maybe used fresh berries. And next time she might reduce the sugar. But that's for the next iteration of this fine dessert!

A Fine Dessert: Four Centuries, Four Families, One Delicious Treat illustrates some ways the world has evolved over the last four hundred years, as viewed through the preparation of blackberry fool. The source of the cream and the blackberries, the people that prepare it, the tools they use, and the people that eat the fool change over the centuries. But everyone licks the spoon and bowl clean!

As I wrote this post I discovered some criticism about the way this book portrayed slavery in 1810 South Carolina. See here or here for more information. I understand the objections, though admit to conflicted feelings since the book is otherwise so lovely. But be aware and use your best judgement as you read it with children.

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Blackberry Fool

Source: A Fine Dessert: Four Centuries, Four Families, One Delicious Treat by Emily Jenkins and Sophie Blackall

2 1/2 c fresh blackberries
1/2 c sugar, divided in two
1 teas vanilla
1 1/2 c heavy cream

Mash the berries with a potato masher, large fork, or food processor. With clean hands, press the crushed berries through a colander or sieve to remove the seeds. Sprinkle the fruit with 1/4 c of the sugar. Stir.

In a separate bowl, mix together the remaining 1/4 c of sugar, the vanilla and the cream. Using a whisk or whatever kind of beater you have, whip the mixture until it makes soft peaks, but not stiff ones.

Fold the sugared berries into the whipped cream. Taste it to see if it's sweet enough. Add more sugar if you need it. There should be streaks of white and purple.

Refrigerate for 3 hours or more, and then enjoy!

Note: We used frozen berries, which the recipe says you can, but I want to try it again. Our fool ended up too runny. So either we didn't whip the cream enough or there was too much extra moisture in the frozen berries.

Morning Glory Baked Oatmeal

Both Betsy and I have been on a bit of a baked oatmeal kick this winter. I cooked this one morning and it tasted so good, I nearly felt guilty. As you can see from its name the recipe relies on the ingredients of the popular Morning Glory muffin. I think this is better than the bakery specialty and seems like less work. I agree with the claim made by the author, Elie Krieger, that the dish can be baked ahead and reheated on hectic mornings.

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Morning Glory Bake Oatmeal

Adapted from:  The Washington Post

Serves 8

1 T light brown sugar

1 c chopped pecans, (it doesn't call for it, but you can roast them ahead )

1/4-1/2 c shredded, unsweetened coconut 

1 teas ground cinnamon

1/2 teas salt, plus one pinch (I used about 1/4 teas plus the pinch)

2 c old-fashioned oatmeal (avoid quick-cooking or instant)

1 teas baking powder

2 c milk (I used whole, but the recipe calls for low-fat and I'm sure any type would work)

1/3 c maple syrup (I may reduce this next time; the fruits add sweetness)

1 large egg, lightly beaten

2 T canola or vegetable oil

1 1/2 teas vanilla

1 unpeeled apple, preferably Golden Delicious, but others are fine, cored and cut into 1/2 in. dice (about 1 c)

1 or 2 medium carrots, scrubbed well and shredded (about 1 c)

1/2 c raisins (for me this is optional but they are common in Morning Glory Muffins)

Preheat the oven to 375F and prepare an 8-in. square baking dish or 9-in. round dish by spraying it or greasing it.

Mix together the brown sugar, half of the pecans, half of the coconut, 1/4 teas cinnamon, and the pinch of salt in a small bowl. Set aside.

In a large bowl, mix the oatmeal, baking powder, the remaining coconut, pecans, and cinnamon (3/4 teas) and salt.

Whisk the milk, maple syrup, egg, oil, and vanilla in a small bowl or liquid measuring cup. Pour mixture over the oat mixture and stir until combined. Add the remaining pecans and coconut as well as the apple, carrots, and raisins (if you are using).

Place into the prepared baking dish. Top with the reserved pecan mixture. Bake for 40-45 minutes until golden brown near the edges. It should be just set at the center and will give a little if pressed. Serve warm with a little milk, if desired.

If you make this ahead, store with an airtight cover for up to four days. You can microwave it in individual bowls (on high for a minute) or if you are heating the entire dish, cover it with foil and place in a preheated 350F oven for 20 minutes. 

Baked Oatmeal: Three Stick-to-Your-Ribs Variations

Almost two days away from official winter, I recall that much earlier this fall when I attempted to use up the abundance of several foods from my garden and Betsy's (thanks for the zucchini) I came across recipes for baked oatmeal. Many use intriguing ingredients although I didn't find any that would help me use some of my bumper crop of green tomatoes. I've tried four types and probably will try others but I'll share these three for now.

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Raspberry Baked Oatmeal

Source: sixsistersstuff.com
Serves 6-9

2 c old-fashioned oatmeal
1/2 c brown sugar
1/2 teas baking soda
1/2 teas cinnamon
1/4 teas salt
1 1/2 c raspberries, fresh or frozen
1 egg, slightly beaten
1 T butter, melted and cooled slightly
2 teas vanilla
1 1/2 c milk, dairy or non-dairy
1/2 c mini chocolate chips
1 banana

Preheat your oven to 375F.  Butter or oil a baking dish; it can be a 9X13 or smaller which, of course, will vary the resulting thickness and may affect cooking time. (Colette prefers cooking this in a smaller pan, such as an 8X10.)

In a bowl mix together the oatmeal, sugar, baking soda, salt, and cinnamon. Stir well and fold in the raspberries and chocolate chips.

Mix milk, egg, butter, vanilla in another  or glass measuring cup. Pour this mixture over the oatmeal mixture and stir until liquid is evenly distributed.

Scoop mixture into prepared baking dish, spreading with a spatula to ensure even coverage. Or just give the dish a good shake. Slice the bananas 1/4-inch thick and place on top of the mix.

Place in the oven and cook for 30-35 minutes until browned on top and somewhat solid feeling when you press on it with your finger.

Sprinkle with additional brown sugar, if desired, and serve warm.

Notes:

Any berry or mixture of berries would work here; plus you can use frozen if desired. If you like to have nuts or seeds in your oatmeal add a few with the dry ingredients.

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Pumpkin Baked Oatmeal with Maple and Pecans

Adapted from:  http://www.fivehearthome.com
Serves 6-8

1/2-3/4 c pecans, chopped
1 c pumpkin puree (not pumpkin pie filling)
3/4 c milk, dairy or non-dairy, at room temperature
2 eggs, at room temperature and slightly beaten
1/4 c coconut oil, melted and slightly cooled, or substitute an equal amount of butter
1/4 c pure maple syrup
2 T brown sugar
1 teas vanilla
2 c rolled oats, not instant
2 teas ground cinnamon
1/2 teas ground nutmeg
1/2 teas ground ginger
1/4 teas ground allspice
1/4 teas salt

Preheat oven to 350F. Place the nuts in an 8-inch baking pan (or equivalent baking dish). Place in the oven to toast the pecans, watching to make sure they don't scorch. When fragrant and toasted, remove and place in a large bowl. Let the pan cool somewhat then spray with cooking spray or coat with butter.

Add the oatmeal, pecans, brown sugar, spices and salt to the pecans. In a small bowl, place the eggs and stir in the pumpkin puree, milk, coconut oil (or butter), maple syrup, and vanilla. Beat until smooth. Pour over the dry ingredients and stir until well combined.

Place mixture into baking dish and cook for 25-30 minutes until set and light brown on top. This is good with dried fruit on top as well as chocolate chips. (I haven't met a baked oatmeal that doesn't work well with chocolate chips.)

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Zucchini Bread Spiced Oatmeal Bake

My mom's recipe for zucchini bread included coconut so I've added some here. The original site for this recipe doesn't include nuts because of a nut allergy but serves candied nuts for others to add to their servings. It's a nice way to dress up the bowl and tastes great, too.

Adapted from: Twopeasandtheirpod.com
Serves 6-8

2 c rolled oats, not instant
1/4 c brown sugar
1/2 teas salt
1 teas baking powder
1 /4 teas ground cinnamon
1/4 teas ground nutmeg
1 1/2 c milk, dairy or non-dairy
1 large egg, slightly beaten
3 T coconut oil (or butter), melted and slightly cooled
1 teas vanilla
1 c shredded zucchini
1/2 c shredded sweetened coconut, optional (if you use this, you may want to reduce the sugar)
1/2-3/4 c chopped nuts of any variety, toasted

Oil or butter an 8-inch square baking pan or equivalent baking dish. Preheat oven to 350F. Use the oven to toast the nuts if you are using them.

Mix oats, sugar, salt, baking powder and spices in a large bowl. In another bowl stir together the milk, egg, oil, vanilla. Pour this over the dry ingredients and stir. Add the zucchini, shredded coconut, and nuts, if using and stir again. Place in prepared pan and smooth the top. Bake in the oven for 30-35 minutes, until lightly browned on the top and set.

Note:

I really liked eating this with candied nuts on top so I'm sharing a recipe for a fast method, which makes sense if you are trying to get breakfast on the table. These nuts could be used in any of these recipes or other applications as well. If you use the candied nuts on top, leave out the nuts in the oatmeal itself.

Maple Glazed Walnuts

Adapted from Ellie Kreiger on Foodnetwork.com

2 c walnuts, halves or coarsely chopped
1/3 c maple syrup
1/8 teas salt

Heat a 9-inch non-stick skillet over medium-high heat. Add all ingredients and stir. Cook for 3-5 minutes stirring frequently until the liquid is caramelized and the nuts are toasted. I cooked it until there was no liquid left but watch carefully to keep them from scorching. Cool and store any leftovers in an airtight container. These will remain slightly sticky.

Rustic Spaghetti Carbonara

Spaghetti alla Carbonara is the quick pantry meal some cooks turn to when pressed for time. This variation combines all the familiar flavors but is particularly helpful for those who feel discomfort eating eggs which have been cooked only by hot pasta.

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Rustic Spaghetti Carbonara

Source:  The Improvisational Cook by Sally Schneider

This is more a description of a process than a recipe. You may need to do a little multi-tasking.

Begin by frying some chopped bacon (or pancetta), at least one slice per diner, you can cook more if you like. Remove the cooked bacon and reserve for later, saving the skillet for frying eggs.

Using spaghetti or another variety of flat pasta cook the amount of pasta you plan to serve until it is slightly underdone since residual heat will allow it to continue cooking. Before draining save approximately a cup of the cooking water. Return pasta to pot and add about 1/2 c of the reserved pasta water and about 1/2 c of grated Parmigiano (per pound of pasta). Stir until the cheese has melted and coats the pasta, adding more pasta water to keep the dish moist but not runny. Season with salt and pepper and add the bacon pieces, tossing to mix well.

In the bacon grease, fry as many eggs as you need for diners.When the eggs are done (for this application they are a bit better runny, but it is your choice) make a mound of pasta on each diner's plate. Top with an egg or two, more Parmigiano, and chopped flat-leaf parsley, if you have it. Encourage each diner to break the egg yolk and toss their pasta lightly to mix in the egg.

Anybody Want a Peanut? Bars

Essentially a homemade candy bar, this treat is called a Goody Goody Bar by Cook's Country Magazine. I made it for Betsy during the overdue days of her last pregnancy as a comfort for us both. At the time, Betsy's family was enjoying references and quotes from the movie Princess Bride. So we renamed the bar in its honor.

When I was in my late teens my mother came across a recipe for "Special K Treats" which, with their peanut butter flavor, gave some variation to the "Rice Krispie Treats" our family ate from time to time. In my high school and college years I must have made Special K Treats a thousand times, so when I found the recipe that follows, I knew it had an ancestor in common with my family's quick snack.

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Anybody Want a Peanut? Bars

This recipe uses brown sugar for extra flavor and chopped peanuts, too, which also add crunchy texture. I decided to try a cereal flake made of whole grains (I used something called Flax Plus which ingredient list included whole wheat flour, the bran of several grains, etc.) rather than the cornflakes and found I liked them and it helped relieve my ambivalence about all the sugar in this recipe. I've topped the bars with semi-sweet and bittersweet chocolate and prefer the bittersweet variety (I used Guittard brand) although it had less viscosity. I also tried some with coarse salt sprinkled on top (so much for my concerns about "healthiness").


Adapted from Cook's Country Magazine
Makes a 9X13 pan

1 c light brown sugar
1 c light corn syrup
1 c peanut butter (I have used regular peanut butter and "natural" and both work)
1 c coarsely chopped dry roasted peanuts
6 c corn flakes (or you can substitute flake cereals that contain more grains)
1 c semi-sweet chocolate chips or 1 1/8-1 1/4 c bittersweet chocolate chips

Butter a 9X13 baking dish. In a large saucepan, cook the sugar and corn syrup until simmering and the sugar has dissolved, stirring occasionally. Don't let this simmer for long because the temperature will rise and the sugars will start to become harder candy (definitely not what you want in a "chewy" bar). Remove from heat; add the peanut butter and the peanuts, stirring until fully incorporated. It will still be lumpy because of the peanuts. Stir in the cereal flakes and stir until well mixed in. Without delay, scoop mixture into the baking dish and spread out using a rubber spatula to compress making sure you press well into the corners. Smooth the top somewhat.

Melt the chocolate by microwaving in a small bowl for 30-50 seconds, stirring to smooth. Don't allow it to microwave too long. The chips can look unmelted but are so hot that stirring will quickly turn it into a sauce. Spread melted chocolate on the top of the bars and let sit at room temperature for 30 minutes to set up.

These are best eaten in a couple of days--they begin to harden and the chocolate starts to bloom if they sit around a long time.