Sole-Wrapped Asparagus with Tangerine Beurre Blanc

Well, I am back. Nearly 8 weeks ago I had my adorable son, Roark. He is a good baby, but nonetheless I've had my hands full and haven't had much time for cooking of late, but this week I started back at it. It feels good - I missed it!

We had some left over Dover sole (don't know if it was real Dover sole and when the Count asked the fishmonger at WF she looked at him like he had three eyes...sigh) and with this being asparagus season, I got on Epicurious to see what easy recipe I could find that would only require ingredients I already had on had. What a gem I found, sole wrapped asparagus with tangerine beurre blanc. Don't be fooled by it's fancy name - this was easy and delicious.

Truthfully, I didn't follow the instructions on the sauce. I reduced down the orange juice (didn't have tangerines) and added the drippings and shallots from the fish pan and then added a bit of butter but not nearly the amount the recipe called for (still have 8 more baby lbs to lose!!) and it was delicious. This is easy enough to be a weeknight meal but looks fancy enough to serve for a dinner party. Also, this isn't a particularly fishy dish so it's safe to serve to those that aren't huge seafood fans.

Penne alla Vodka

These days I can't seem to get enough pasta. Penne alla Vodka is easy and delicious - makes a great weeknight meal. To make this recipe a bit lighter, use 1/4C cream.

Serves 4. Published November 1, 2006.

So that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water just after adding the vodka to the sauce. If possible, use premium vodka; inexpensive brands will taste harsh in this sauce. Pepper vodka imparts a pleasant flavor and can be substituted for plain.

INGREDIENTS

1	(28 ounce) can whole tomatoes , drained, liquid reserved
2	tablespoons olive oil
1/2	small onion , minced (about 1/4 cup)
1	tablespoon tomato paste
2	medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1/4-1/2	teaspoon hot red pepper flakes
	Table salt
1/3	cup vodka
1/2	cup heavy cream
1	pound penne pasta
2	tablespoons minced fresh basil leaves
	Grated Parmesan cheese , for serving

INSTRUCTIONS

1. 1. Puree half of tomatoes in food processor until smooth. Dice remaining tomatoes into 1/2-inch pieces, discarding cores. Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 2/3 cups). Add reserved liquid to equal 2 cups.

2. 2. Heat oil in large saucepan over medium heat until shimmering. Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes. Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.

3. 3. Stir in tomatoes and 1/2 teaspoon salt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8 to 10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous. Stir in cream and cook until hot, about 1 minute.

4. 4. Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just shy of al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven. Add sauce to pasta and toss over medium heat until pasta absorbs some of sauce, 1 to 2 minutes, adding reserved cooking water if sauce is too thick. Stir in basil and adjust seasoning with salt. Divide among pasta bowls and serve immediately, passing Parmesan separately.

Crispy Roast Lemon Chicken

On crisp fall Sunday I decided roast chicken was what's for dinner. I perused the Cooks Illustrated website and found a recipe for Crispy Roast Lemon Chicken which sounded perfect. We didn't even bother making the sauce (step 7) and it was delicious. We served it with roasted asparagus and crispy roasted potatoes - it made for a really nice Sunday supper.

Serves 3 to 4. Published January 1, 2003.

If using a kosher chicken, skip the brining and begin with step 2. Broiling the fully roasted and quartered chicken skin-side up as it sits in a shallow pool of sauce crisps and browns the skin while keeping the meat succulent. If you decide to skip the broiling step, go directly from quartering the chicken to finishing the sauce with lemon juice, butter, and herbs.

INGREDIENTS

1/2	cup table salt or 1 cup Diamond Crystal Kosher Salt or 3/4 cup Morton Kosher Salt
1	whole chicken (3 1/2 to 4 pounds), trimmed of excess fat, giblets removed and discarded, chicken rinsed and patted dry
	Cooking spray
2	medium lemons
6	medium cloves garlic , crushed and peeled
4	tablespoons unsalted butter (1/2 stick), 2 tablespoons melted and the remaining 2 tablespoons chilled and cut into 2 pieces
	Ground black pepper
1 3/4	cups low-sodium chicken broth
1	tablespoon minced fresh parsley leaves
1	teaspoon minced fresh thyme leaves

INSTRUCTIONS

1. 1. Dissolve the salt in 2 quarts cold water in a large bowl, stockpot, or Dutch oven. Immerse the chicken in the brine and refrigerate 1 hour. Remove the chicken from the brine and pat dry with paper towels.

2. 2. Adjust an oven rack to the lower-middle position; heat the oven to 375 degrees. Spray a V-rack with cooking spray and set in a flameproof roasting pan.

3. 3. Cut 1 of the lemons lengthwise into quarters. Place the lemon quarters and garlic in the cavity of the chicken. Following the illustration below, thread a long wooden skewer through the flaps of skin on either side of the cavity. Turn the skewer and rethread back through the skin flaps. Repeat stitching as necessary to shut cavity. Brush breast side of chicken with 1 tablespoon melted butter and season generously with pepper. Place chicken breast-side down in V-rack, then brush back with remaining tablespoon melted butter and season generously with pepper.

4. 4. Roast the chicken 40 minutes. Remove the roasting pan from the oven; increase the oven temperature to 450 degrees. Using 2 large wads of paper towels, rotate the chicken breast-side up; add 1 cup of the chicken broth to the roasting pan. Return the roasting pan to the oven and continue roasting until the thickest part of a thigh registers 165 to 170 degrees on an instant-read thermometer, about 35 to 40 minutes longer. Remove the roasting pan from the oven; tip the V-rack to let the juices from the chicken cavity run into the roasting pan. Transfer the chicken to a cutting board and let rest, uncovered, while making the sauce. Remove the V-rack from the roasting pan.
   
   

5. 5. Adjust the oven rack to the upper-middle position; heat the broiler. Skim the fat from the drippings in the roasting pan, add the remaining cup chicken broth, and set the roasting pan over high heat on a burner. Simmer the liquid, scraping the pan bottom with a wooden spoon to loosen the browned bits, until reduced to cup, about 4 minutes; set aside off heat.

6. 6. Discard the lemons and garlic from the chicken cavity. Following the illustrations below, cut the chicken into quarters. Pour the accumulated chicken juices into the roasting pan, then place the chicken quarters, skin-side up, into the sauce in the roasting pan; broil the chicken until the skin is crisp and deep golden brown, 3 to 5 minutes. Transfer the chicken to a serving platter.

7. 7. Halve the remaining lemon lengthwise; squeeze the juice of one half into the roasting pan; cut the remaining half into 4 wedges and set aside. Whisk the remaining 2 tablespoons butter into the sauce until combined; stir in the parsley and thyme. Adjust the seasoning with salt and pepper to taste. Serve the chicken with the pan sauce and lemon wedges

Crisp Roasted Potatoes

My friend Amy passed along this Cook Illustrated recipe with raves from her mother-in-law. Amy was out of town and we invited Amy's husband over for dinner and I thought it was a great opportunity to check it out.

They were good...I think I still prefer Greg's lighter oven fries recipe, but these are a delicious and easy alternative.

Crisp Roasted Potatoes

Serves 4 to 6. Published November 1, 2009. From Cook's Illustrated.
The steps of parcooking the potatoes before roasting and tossing the potatoes with salt and oil until they are coated with starch are the keys to developing a crisp exterior and creamy interior. The potatoes should be just undercooked when they are removed from the boiling water.

Ingredients
2 1/2 pounds Yukon Gold potatoes , rinsed and cut into 1/2-inch-thick slices
Table salt
5 tablespoons olive oil
Ground black pepper

Instructions

1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 450 degrees. Place potatoes and 1 tablespoon salt in Dutch oven; add cold water to cover by 1 inch. Bring to boil over high heat; reduce heat and gently simmer until exteriors of potatoes have softened but centers offer resistance when pierced with paring knife, about 5 minutes. Drain potatoes well and transfer to large bowl. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt; using rubber spatula, toss to combine. Drizzle with another 2 tablespoons oil and 1/2 teaspoon salt; continue to toss until exteriors of potato slices are coated with starchy paste, 1 to 2 minutes.

2. Working quickly, remove baking sheet from oven and drizzle remaining tablespoon oil over surface. Carefully transfer potatoes to baking sheet and spread into even layer (skin-side up if end piece). Bake until bottoms of potatoes are golden brown and crisp, 15 to 25 minutes, rotating baking sheet after 10 minutes.

3. Remove baking sheet from oven and, using metal spatula and tongs, loosen potatoes from pan, carefully flipping each slice. Continue to roast until second side is golden and crisp, 10 to 20 minutes longer, rotating pan as needed to ensure potatoes brown evenly. Season with salt and pepper to taste and serve immediately.

Spring Hill

Spring Hill, West Seattle

Background - I've been hearing good things about Spring Hill since we returned to Seattle nearly a year ago. I also saw a write up in Bon Appetit a few months back as well. With some gentle persuasion, I talked my book group into checking it out.

Atmosphere - Minimalist without being cold. Nice light and wood accents help keep it warm.

Food - They feature elegant, northwest style food which they source locally as much as possible. It was solid but was really too fussy for my taste. We ordered a bunch of things to share including the grilled flat bread with various spreads, duck egg yolk raviolo, and bread and butter (which was worth the slightly annoying $3 charge) The girls seemed to really like it, so maybe I was just in a funny mood.

Drink - The have a nice wine list that primarily features Oregon and Washington selections.

Service - Terrible. Having never waited tables I know I often take for granted what hard work it is. But when you get the type of waiter that we did that night, it really reminds you just what an art and science waiting is. Our waiter was friendly enough but just missed the mark in so many ways - I won't bore you with the details. The saving grace was at the end of the night we were all presented a very nice cookbook of a bunch of Seattle restaurants as part of a promotion.

Verdict - I am glad I checked it out but not a spot I plan on going to again any time soon.

Onion and Goat Cheese White Pizza

In the mood for pizza, I decided to mix things up with a white pizza. I made up the quick rise dough, sauteed some onions (they cook down so four is good for on large pizza) in olive oil and topped the dough with the onions, goat cheese and cooked chicken sausage. I paired it with a nice salad for a delicious and fairly light dinner.

A pizza stone is a must. It made a huge difference in crispy crust throughout (not just the edges) versus my last pizza adventure. Just leave the stone in you oven full time and the bonus feature is it will help even out the heat in your oven.

Baked Ziti

Some friends of ours recently had their second child. While they are the most low key parents I know, and seem to be able to tackle anything life thows their way with the greatest of ease, I wanted to do something nice to try and make their lives a bit easier as they juggle a newborn and a nearly three year old.

Looking for something that I thought would hold up to freezing in case they wanted to keep it for another time, I saw this recipe for baked ziti by Cook's Illustrated. I've never made it before, and I must confess a put a little of it to the side and baked it in a separate dish for us so I could try it. It was pretty good - I find baked pasta usually mushy but this held up pretty well. It tastes better than it looks.

Serves 8 to 10. Published March 1, 2009. From Cook's Illustrated.
The test kitchen prefers baked ziti made with heavy cream, but whole milk can be substituted by increasing the amount of cornstarch to 2 teaspoons and increasing the cooking time in step 3 by 1 to 2 minutes. Our preferred brand of mozzarella is Dragone Whole Milk Mozzarella. Part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well. For tips on cooking with cottage cheese, see related How To Cook.

Ingredients
1 pound whole milk cottage cheese or 1 percent cottage cheese
2 large eggs , lightly beaten
3 ounces grated Parmesan cheese (about 1 1/2 cups)
Table salt
1 pound ziti or other short, tubular pasta
2 tablespoons extra virgin olive oil
5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
1(28-ounce) can tomato sauce
1(14.5-ounce) can diced tomatoes
1teaspoon dried oregano
1/2 cup plus 2 tablespoons chopped fresh basil leaves
1teaspoon sugar
Ground black pepper
3/4 teaspoon cornstarch
1 cup heavy cream (see note)
8ounces low-moisture whole-milk mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2 cups)

Instructions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven).

2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.

3. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.

4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.

5. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.

Sitka and Spruce

Sitka and Spruce, Eastlake

Background - For 3 or more years I've been wanting to try Sitka and Spruce and when my friend Emily and her husband came to town and it was on their short list, I was very excited to check in out.

Atmosphere - It is located in a strip mall next to a subway and convenience store which is a bit odd, but once y0u get inside it is small, cozy and simple.

Service - Very personable, attentive and knowledgeable.

Drink - The boys had beers which they were happy with. The girls had sparkling water, so not much to report.

Food - Everything was delicious. Even the things I didn't think I would like (grilled sardines) were very tasty. This is a small plate concept and even for small plates, I felt like some items were outrageously priced.

Verdict - 3.5 stars. I am glad I tried it. The food was good and it was cute, but not a place I am crazy about and probably not someplace I will return to on my own, but wouldn't object if someone else wanted to go.

Cocoa-Salt Rubbed Basque Pork

We served this at a recent dinner party and it was a big hit - it was surprisingly moist which seems to be the chief complaint for pork. It comes from a fantastic cooking school on the Oregon Coast called EVOO.

While it takes a few hours for the pork to roast, it's pretty easy. It's great for dinner parties as it can mostly be made ahead and then finished off in the last few minutes.

Cocoa-Salt Rubbed Basque Pork

Serves four

1/2 C vegetable oil

2lbs pork butt (aka pork shoulder)

Cocoa powder

As needed - salt, pepper, and coriander

2 yellow onions diced

2 bulbs garlic, peeled

1 T cumin

2 t thyme leaves

1 t ground mustard

1 t smoked paprika

1 t cayenne pepper

Pre-heat oven to 400 degrees. Heat oil in a large saute pan and season pork with salt, pepper, coriander and cocoa powder. Place pork in pan as oil is beginning to smoke. Sear on all sides and remove pork.

Remove excess oil form pan and discard. Place onions, garlic and spices in semi dry pan and cook to coat with pork fond. Cook until translucent and aromatic. Place vegetables in large roasting pan with two cups of water. Place rack in pan and place seared pork on rack and place in oven.

After one hour, flip pork and cook for an additional hour. Remove pork from oven when meat thermometer reaches 150 (or 160 if you are conservative). The pork will continue cooking and the internal temperature will rise about another ten degrees while it is resting.

When ready to serve, slide pork into 2" pieces. Heat oil (grape seed is best due to high smoke point) in saute pan on high heat and brown pork to give it a crisp finish (less than one minute per side if your pan is really hot).

Top with sauce of your choice, but we had it with avocado tomatillo salsa.

You can make two dishes with one shoulder by cooking the pork a third hour for pulled pork.

Pesto Pasta Salad

This Barefoot Contessa recipe for pesto pasta salad runs neck and neck with her orzo with roasted vegetable pasta salad as my favorite pasta salad recipes. I am a huge fan of pesto especially in the summer when basil is in season - for me, basil is the smell of summer.

While the quantity of olive oil in pesto makes it hard to say it's healthy (even with a good oil like olive oil, this is a lot), the addition of the spinach in this recipe helps make this salad a little less guilt ridden while helping it remain green even days after it is made. Even still, I cut back the olive oil in this pest recipe to 1/2 a cup and often cut the mayonnaise by 1/2 and use light mayo.

If you never have made pesto before, it's really easy and is much better fresh than anything prepared.

Lastly, don't skimp on the pine nuts (make sure they are toasted). They really add great flavor and texture. I also read the other day they are full of antioxidants...no wonder those Italians look so great.

Tabbouleh

I am a huge fan of middle eastern food - it's full of flavor and pretty healthy too. So last weekend I decided to take advantage of the season and my thriving herb garden with this delicious tabbouleh recipe from the Barefoot Contessa. I paired it with my sister's recipe for hummus, some grilled lamb chops that I had in the freezer from Easter and Greek pita. Grilled chicken and taziki would work well with this menu too.

Tip - When buying pita, don't bother with that dried out pocket bread style pita - it is not worth the carbs. Many grocery stores have authentic Greek style pita (no pocket) that is delicious. It's especially good if you brush on a little olive oil on each side and put it on the grill for 1-2 minutes per side.

Watermelon Bombe

I love this dessert for summer get togethers. Everyone likes ice cream cake and this Watermelon Bombe by Martha Stewart puts a fun yet sophisticated twist on a childhood classic. I've made it a few times for various get togethers and most recently for a BBQ with friends. I couldn't find any watermelon sorbet so I used raspberry instead - it was tasty.

It's easy enough but can take a bit of time to let all the layers freeze independently. Martha would probably be appalled. but I was in a rush so I just bought pre-made angel food cake from the store instead of making sponge cake. This time I used gelatto for one of the layers which I would NOT recommend - it was a bit too soft. Lastly, sit this one out if you don't have a heavy duty hand mixer...you'll end up with a huge mess on your hands.

Cantinetta

Cantinetta, Wallingford

Date - May 19

Background - My book group picked this spot for our latest get together.  I had been once before and thought it was good and was excited to give it another try.

Atmosphere - They've done a great job replicating a cantina in an Italian hill town in Tuscany or Piedmont.  It was crowded even on a Tuesday night which is always a good sign.

Service - Great.  We had to wait about 30 minutes in the bar and the host came by multiple times to give us updates on the wait.  Our waitress was cheerful and attentive.

Drink- Good selection of Italian and Washington wines for the purists and locovores. We went purist with an Italian white that I've already forgotten the name of -I need to start taking notes!

Food - Amazing.  We shared a few appetizers including roasted cauliflower, a cheese plate, and stuffed dates.  I must confess I wasn't excited about the cauliflower or the dates when we ordered them, but both were delicious.  I had halibut as a main and it came with perfectly smokey beans.  I talked the girls into a dessert and the rustic lemon tart was not too sweet and made a perfect end to our meal.

Verdict - 3.5 stars. I feel really lucky to have this little gem in my neighborhood.  

Glazed Lime and Crystallized Ginger Cookies

I once had the great fortune of working on a project with Ming Tsai and having lunch at his restaurant Blue Ginger. He served us ginger infused limeade and ever since I've thought those two flavors pair really well together so when I saw a recipe for Glazed Lemon and Crystallized Ginger Cookies in Cook's Illustrated, I swapped out the lemons for limes and they hit the mark.




Makes about 30 cookies.


The dough, formed into a log, wrapped in parchment paper, and then in plastic wrap, will keep in the refrigerator for up to three days or in the freezer for up to two weeks (tip - cut a few off each day to have freshly baked cookies every night for two weeks). The cookies are best eaten the day they are glazed.


Ingredients
Lemon Cookies
3/4 cup granulated sugar (5 1/4 ounces)
3 tablespoons minced crystallized ginger
2 tablespoons grated lemon zest
2 tablespoons lemon juice
1 3/4 cup unbleached all-purpose flour (8 3/4 ounces)
1/4 teaspoon table salt
1/4 teaspoon baking powder
12 tablespoons unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch cubes
1 large egg yolk
1/2 teaspoon vanilla extract


Lemon Glaze
1 tablespoon cream cheese , softened
2 tablespoons lemon juice
1 1/2 cups confectioners' sugar (6 ounces)


Instructions
1. For the cookies: Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375 degrees.


2. In food processor, process granulated sugar, crystallized ginger, and lemon zest until sugar looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, salt, and baking powder; pulse to combine, about 10 one-second pulses. Scatter butter chunks over; pulse until mixture resembles fine cornmeal, about 15 one-second pulses. In measuring cup or small bowl, beat together lemon juice, egg yolk, and vanilla with fork to combine. With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds); continue processing until dough begins to form ball, 10 to 15 seconds longer.


3. Turn dough and any dry bits onto counter; working quickly, gently knead together to ensure that no dry bits remain and dough is homogenous. Following illustrations 1 to 3 below, shape dough into log about 10 inches long and 2 inches in diameter, wrap dough in parchment, and twist parchment to seal. Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.


4. Line 2 baking sheets with parchment paper. Remove dough log from wrapping and, using sharp chef's knife, slice dough into rounds 3/8 inch thick; place on prepared baking sheets, spacing them about 1 inch apart. Bake until centers of cookies just begin to color and edges are golden brown, 14 to 16 minutes, rotating baking sheets front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature before glazing.


5. For the glaze: Whisk cream cheese and lemon juice in medium nonreactive bowl until no lumps remain. Add confectioners' sugar and whisk until smooth.


6. To glaze the cookies: When cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with back of spoon. Let cookies stand on wire rack until glaze is set and dry, about 1 hour.

Key Lime Bars

My friend Treva loves all things lime, so when it was time to come up with dessert options for our Cinco de Mayo party I thought of her and looked for some good lime options.

These Cook's Illustrated Key Lime Bars were a big hit with Treva and the toasted coconut made for a nice finish and interesting texture.  While not the best for a buffet (they are best served chilled), I would make them again - 3.5 stars (probably more if you are a big lime fan).

Makes sixteen 2-inch bars.   

If you cannot find fresh Key limes, use regular (Persian) limes - I used regular limes. Do not use bottled lime juice. Grate the zest from the limes before juicing them, avoiding the bitter white pith that lies just beneath the outermost skin. The optional coconut garnish adds textural interest and tames the lime flavor for those who find it too intense. The recipe can be doubled and baked in a 13- by 9-inch baking pan; you will need a double layer of extra-wide foil for the pan (each sheet about 20 inches in length) and should increase the baking times by a minute or two.

INGREDIENTS

Crust
5	ounces animal crackers
3	tablespoons packed brown sugar (light or dark)
	Pinch table salt
4	tablespoons unsalted butter , melted and cooled slightly
Filling
2	ounces cream cheese , room temperature
1	tablespoon grated lime zest , minced
	Pinch table salt
1	(14-ounce) can sweetened condensed milk
1	egg yolk
1/2	cup fresh lime juice , either Key lime or regular
Garnish (optional)
3/4	cup sweetened shredded coconut , toasted until golden and crisp

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 325 degrees. Cut about 12-inch length extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.

2. 2. TO MAKE THE CRUST: In workbowl of food processor, pulse animal crackers until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1-second pulses (if large sugar lumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven.

3. 3. TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).

4. 4. TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.

5. 5. Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut, if using, and serve. (Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.)

Penne with Cherry Tomatoes, Garlic and Basil

This is dish is often in the rotation during the summer with all the fresh tomatoes, but with the spring weather we've been having lately I decided to bring it out a bit early this year.

This is easy, fresh and healthy.  It get's a solid 3.5.

I was out of penne, so I used farfalle which I think I like even more.

Grape tomatoes can be substituted, but because they also tend to be sweeter, you will want to reduce or even omit the sugar. Do likewise if your cherry tomatoes are very sweet, but this is less likely when using winter cherry tomatoes.

INGREDIENTS

1	medium shallot , sliced thin
1/4	cup olive oil
3	pints cherry tomatoes (2 pounds), each tomato halved pole to pole
	Table salt
1/4	teaspoon red pepper flakes
1/4	teaspoon ground black pepper
1 1/2	teaspoons sugar , or to taste
1	tablespoon balsamic vinegar
3	large cloves garlic , sliced thin
1	pound penne pasta
1/4	cup coarsely chopped fresh basil leaves
2	ounces grated Parmesan cheese (about 1 cup)

INSTRUCTIONS

1. 1. Adjust oven rack to middle position; heat oven to 350 degrees. In small bowl, toss shallots with 1 teaspoon oil; set aside. In medium bowl, gently toss tomatoes with remaining oil, 1/2 teaspoon salt, pepper flakes, black pepper, 
   sugar, vinegar, and garlic. Spread in even layer on rimmed baking sheet (about 17 by 12 inches), scatter shallots over tomatoes; roast until edges of shallots begin to brown and tomato skins are slightly shriveled (tomatoes should 
   retain their shape), 35 to 40 minutes. (Do not stir tomatoes during roasting.) Remove tomatoes from oven and cool 5 to 10 minutes.
   

2. 2. While tomatoes cook, bring 4 quarts water to boil in large stockpot. Just before removing tomatoes from oven, stir 1 tablespoon salt and pasta into boiling water and cook until al dente. Drain pasta and return to pot. Using rubber spatula, scrape tomato mixture into pot on top of pasta. Add basil and toss to combine. Serve immediately, sprinkling cheese over individual bowls.

Banana Bread

Greg can be a bit fussy about his bananas. Once they have a speck of brown on them or even no green, they are no good in his book. I try to jump in and eat up any ripe ones, but more often then not, I miss my window and we have an excuse to make banana bread.

I've used this Cook Illustrated recipe a few times now and really like it.  It doesn't use too much butter but stays moist with the addition of yogurt.

Tip - If you have over ripe bananas but no time to make banana bread, peel them and put them in the freezer until you are ready to bake up some fresh bread.

INGREDIENTS

2	cups unbleached all-purpose flour
3/4	cup granulated sugar
3/4	teaspoon baking soda
1/2	teaspoon table salt
1 1/4	cups toasted walnuts , chopped coarse (about 1 cup)
3	very ripe bananas , soft, darkly speckled, mashed well (about 1 1/2 cups)
1/4	cup plain yogurt
2	large eggs , beaten lightly
6	tablespoons unsalted butter , melted and cooled
1	teaspoon vanilla extract

INSTRUCTIONS

1. 1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher. If using a nonstick loaf pan, on which the sides are very slick, grease and flour sides as well as the bottom. Combine first five ingredients together in large bowl; set aside.

2. 2. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

Chicken Fajitas

For about the last 12 months, I cannot get enough Mexican food. While I am not sure fajitas are actually Mexican, they are pretty tasty.  So this Sunday I made Cook's Illustrated's fajitas for dinner and had enough to take for lunch a couple of days.

Add some home made salsa and some chips and you've got a festive meal that won't disappoint.

Serves 4 to 6.   

The chicken and vegetables in these fajitas are only mildly spicy. For more heat, include the jalapeño seeds and ribs when mincing. Although the chicken and vegetables have enough flavor to stand on their own, accompaniments (guacamole, salsa, sour cream, shredded cheddar or Monterey Jack cheese, and/or lime wedges) can be offered at the table. The chicken tenderloins can be reserved for another use or marinated and cooked along with the breasts.

INGREDIENTS

1/3	cup lime juice (from 2 to 3 limes)
6	tablespoons vegetable oil - I try to use less to keep these a bit healthier
3	medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1	tablespoon Worcestershire sauce
1 1/2	teaspoons brown sugar
1	jalapeño chile , seeds and ribs removed, chile minced
1 1/2	tablespoons minced fresh cilantro leaves
	Table salt and ground black pepper
3	boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed of fat, tenderloins removed, breasts pounded to 1/2-inch thickness
1	large red onion (about 14 ounces), peeled and cut into 1/2-inch-thick rounds (do not separate rings)
1	large red bell pepper (about 10 ounces), quartered, stemmed, and seeded
1	large green bell pepper (about 10 ounces), quartered, stemmed, and seeded - I am not a big fan of cooked green pepper, so I double up on the red and leave this out.
8 - 12	plain flour tortillas (6-inch)

INSTRUCTIONS

1. 1. In medium bowl, whisk together lime juice, 4 tablespoons oil, garlic, Worcestershire, brown sugar, jalapeño, cilantro, 1 teaspoon salt, and 3/4 teaspoon pepper. Reserve 1/4 cup marinade in small bowl; set aside. Add another teaspoon salt to remaining marinade. Place chicken in marinade; cover with plastic wrap and refrigerate 15 minutes.

2. 2. Adjust one oven rack to upper-middle position (about 8 inches from heating element) and second rack to lower-middle position; heat broiler.

3. 3. Brush both sides of onion rounds and peppers with 2 tablespoons oil and season with salt and pepper. Arrange onion rounds and peppers (skin sides up) in single layer on rimmed baking sheet. Wrap tortillas securely in foil in two packets, each containing half of tortillas.

4. 4. Remove chicken from marinade and pat dry with paper towels; discard marinade. Heat remaining 2 teaspoons oil in 12-inch nonstick or cast-iron skillet over medium-high heat until just beginning to smoke. Swirl oil to coat skillet, then arrange chicken smooth side down in skillet in single layer; cook without moving chicken, until well browned, about 3 minutes. Using tongs, flip chicken; continue to cook until second sides are well browned, about 2 minutes. Reduce heat to medium and continue to cook, turning chicken once or twice, until chicken is no longer pink when cut into with paring knife or instant-read thermometer inserted in thickest part registers 160 degrees, 3 to 5 minutes longer. Transfer chicken to large plate and let rest 5 minutes.

5. 5. While chicken is cooking, place baking sheet with vegetables in oven on upper rack; place tortilla packets on lower rack. Broil vegetables until spottily charred and peppers are crisp-tender, 6 to 8 minutes. Using tongs, transfer peppers to cutting board. Flip onion rounds and continue to broil until charred and tender, 2 to 4 minutes longer. Turn off broiler and remove vegetables, leaving tortillas in oven until needed.

6. 6. Separate onions into rings and place in medium bowl; slice bell peppers lengthwise into 1/4-inch strips and place in bowl with onions. Add 2 tablespoons reserved unused marinade to vegetables and toss well to combine. Slice chicken into 1/4-inch strips and toss with remaining 2 tablespoons reserved marinade in separate bowl; arrange chicken and vegetables on large platter and serve with warmed tortillas.

7. Per Serving:
   
   Cal 410; Fat 19 g; Sat fat 2.5 g; Chol 570 mg; Carb 31 g; Protein 31 g; Fiber 3 g; Sodium 570 mg