Saturday Baking (The Hot Cross Bun Recipe!)

I got an email from Bon Appetit which had a link for a No-Knead Focaccia Bread. I love the Jim Lahey 18 Hour No-Knead Bread. I started the recipe last night, yes this is what I do on a Friday night.
The dough rose perfectly overnight in the fridge. The result was nice focaccia risen to a good height to be used in this coming week's Meatball Sub dinner and Sausage and Pepper dinner. Click here for the Bon Appetit Recipe.

Wednesday was the start of Lent which means it is Hot Crossed Bun Season!!! I have my Mom's recipe. My sister also uses this recipe. The Buns are great. The dough is beautiful to work with. The rise is always perfect and the flavor is well we make this recipe every year so that means it is always delicious!

My Mom's Hot Cross Buns Recipe -

Ingredients-
2 envelopes active dry yeast
1/2 cup water
1/2 cup (1 stick) butter
2/3 cup evaporated milk
1/2 cup sugar
1 tsp salt
2 eggs
1 cup seedless raisins
4 1/2 cups sifted all-purpose flour
1/4 tsp cinnamon
1/4 tsp nutmeg
Lemon Icing (recipe at the end)

Method-

1. Sprinkle yeast into warm water in a large bowl. ("warm" water should feel comfortably warm when dropped on the wrist.) Stir until yeast dissolves.
2. Melt butter in a small saucepan; remove from heat. Stir in evaporated milk, sugar and salt until sugar dissolves; stir into yeast mixture.
3. Beat eggs in a small bowl; stir into yeast mixture with raisins,
4. Sift 2 cups of the flour, cinnamon, and nutmeg over yeast mixture; beat until smooth, then stir in just enough of remaining 2 1/2 cups flour to make a soft dough.
5. Turn out onto a lightly floured board; knead until smooth and elastic, adding only enough flour to keep the dough from sticking.
6. Place in a greased bowl; brush top lightly with butter; cover with a clean towel. Let rise in a warm place, away from draft, 1 hour, or until double in bulk.
7. Punch dough down; turn out onto a lightly floured board; cut into 18 equal size pieces. Shape each lightly into a ball; place in a greased baking pan, 13 x 9 x 2.
8. Cover with a clean towel; let rise in a warm place, away from draft, 45 minutes, or until double in bulk.
9. Bake in moderate oven (375˚) 30 minutes, or until golden brown; remove pan; cool on a wire rack.
10. Make Lemon Icing; drizzle from tip of knife or spoon over buns to make crosses.

 

Lemon Icing - Blend 1 cup unsifted confectioners powdered sugar with 4 teaspoons of milk, 1/4 teaspoon on vanilla and 1/4 teaspoon lemon extract in a small ball. Makes about 1/2 cup.

Lobster Cacio e Pepe for Two

I found an article in the latest Bon Appetit that explained how to make perfect Cacio e Pepe. I have tried to make Cacio e Pepe at home a number of times and each time the cheese gets clumpy.

When I saw this recipe for Lobster Cacio e Pepe on MyRecipes.com I was ready to give the pasta another try. I used the Bon Appetit recipe for the sauce so the MyRecipes.com was not followed completely.

The result, even following the Bor Appetit recipe, was still clumpy. I admit not as clumpy as previous attempts but not as smooth as described in the article.

But the taste was quite good. I think I heard the word "delicious" being used from across the table.
I had the seafood person steam the lobster, one less thing to feel guilty about.

The dish was good but I will stop trying to make Cacio e Pepe at home.

Double-Cheese and Prosciutto Calzone

Again tonight we go to The Binder for our recipe. This time from the February 2006 Bon Appetit. Wow, my Mom was still with us when I saved this one.  The recipe called for refrigerator pizza dough. I had homemade dough in the freezer. And instead of goat cheese, I used mozzarella and provolone.

We loved this calzone. It was a nice change from the ricotta filled calzone we usually have.

Double-Cheese and Prosciutto Calzone, My Way

Ingredients-
2 cups grated mozzarella cheese (about 8 ounces)
4 slices of provolone cheese
2 ounces prosciutto slices, chopped
pizza dough, I used 1/2 of a batch of the Jim Lahey's recipe
Extra-virgin olive oil

Method-
Position rack in the middle of oven; preheat to 425°F. Toss first 3 ingredients in medium bowl. Season with pepper. Divide the pizza dough into two equal pieces. Roll each piece of dough into a circle. Mound filling on lower half of dough, leaving a 1-inch border on sides. Fold upper half of dough over. Crimp edges to seal to form half-circle. Pierce the calzone tops with a fork. Bake until puffed and brown, about 18 minutes. Brush with oil. Transfer to a platter and cut into 4 pieces. 

Greens, Beans, Fried Bread, Pancetta, and Eggs

This has become one of my new favorite recipes. Thank you Bon Appetit!

Talk about a versatile recipe. This reminds me of the Fried Potatoes and Hot Dogs recipe that my Aunt Marie used to make. I recently rediscovered it when I saw the recipe posted on What's Cooking Italian Style Cuisine. Instead of potatoes, this recipe uses fried bread. What's not to like about that?
Click here for the recipe for Greens, Beans and Fried Bread. Tonight I added poached eggs the recipe. It only made the dish better!

Beef. It's What's For Dinner.

I found this recipe on Bon Appetit. One-Skillet Steak and Spring Vegetable with Spicy Mustard. What an amazing dinner. Chris did not even mention that there was asparagus or peas in the dish. He just kept saying that it was delicious. SCORE!

I served homemade Foccacia as a side. The bread with the spicy mustard dressing equaled a most wonderful meal. It took all of 40 minutes to put this on the table. Loved it!!! 

Ingredients-
1 pound boneless New York strip steak, patted dry
Kosher salt, freshly ground pepper
⅓ cup Dijon mustard
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon honey
1–2 pinches cayenne pepper
⅓ cup plus 3 tablespoons olive oil
1 bunch scallions, thinly sliced, divided
1 10-ounce bag frozen peas
 bunch asparagus, trimmed, cut into 1-inch pieces

Method-
Season steak all over with salt and pepper. Whisk grated garlic, mustard, vinegar, honey, cayenne, ⅓ cup oil, and 1 Tbsp. water in a medium bowl to combine; season spicy mustard with salt and pepper.

Heat a dry medium skillet, over medium-high. Rub steak all over with 1 Tbsp. oil and cook, turning every 2 minutes or so and making sure to get color on the fat cap, until medium-rare (an instant-read thermometer inserted into the center will register 120°), about 10 minutes. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind.

Heat remaining 2 Tbsp. oil in the same skillet over low. Add all but about 2 Tbsp. scallions (save those for serving) and cook, stirring often, until translucent and softened about 3 minutes. Add peas and a splash of water and cook, stirring and mashing to break up slightly, until peas are tender about 5 minutes. Add asparagus; season with salt and pepper. Cook, stirring often, until asparagus is just tender, about 5 minutes. Remove from heat.

Slice steak and shingle over vegetables in skillet. Drizzle some mustard sauce over steak and top with reserved scallions. Serve with remaining mustard sauce alongside.

And we have 2 new Saints! Pope Francis proclaimed Francisco and Jacinta Marto saints at the start of Mass marking the 100th Anniversary of their visions of the Virgin Mary.

Short Rib Pot Pie

This summer we became fans of Grilled Bones Short Ribs. When I saw the Boneless Short Ribs on sale at Ferraro's I first thought of grilling them but then I remembered this recipe from last year that was on the cover of Bon Appetit, Short Rib Pot Pie.

The crust is a basic Pate Brise. The Bon Appetit recipe suggested the dough be made in a food processor. I really didn't need to have more things to wash as today was a busy cooking day.
So needless to say the crust was delicious. But the filling? The short ribs simmered in red wine and rosemary for 3 hours. The result was just delicious. It is just starting to get cold here so this will be made again when the temperatures really drop.

Ingredients-
Crust
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
½ cup (1 stick) chilled unsalted butter, cut into pieces
½ cup vegetable shortening
1/2 cup ice water

Filling and Assembly
3 pounds boneless beef short ribs, cut into 2” pieces
Kosher salt and freshly ground black pepper
½ cup all-purpose flour, plus more
2 tablespoons olive oil
1 10-oz. package frozen pearl onions, thawed
2 tablespoons tomato paste
2 cups dry red wine
2 sprigs rosemary
6 sprigs thyme, plus 2 Tbsp. chopped thyme

Method-
Crust
Sift the flour, and salt together into a bowl; add butter and shortening and cut them into dry ingredients with a pastry blender or 2 knives until mixture is like coarse meal.
Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.
Knead dough lightly, adding more water by the tablespoonful if needed, until no dry spots remain (dough will be slightly shaggy but moist). Form into a disk and wrap tightly in plastic. Chill until firm, at least 2 hours.
DO AHEAD: Crust can be made 2 days ahead; keep chilled.

Filling and Assembly
Season short ribs with kosher salt and pepper; toss with ½ cup flour.
Heat oil in a large heavy pot over medium-high heat. Working in batches, shake excess flour from ribs and cook, turning occasionally, until deeply browned, 8–10 minutes per batch. Using a slotted spoon, transfer to a large bowl.
Add onions to same pot and cook, stirring occasionally, until golden brown; season with kosher salt and pepper and, using a slotted spoon, transfer to a small bowl.
Reduce heat to medium. Add tomato paste and cook, stirring often, until slightly darkened in color, 5–8 minutes.
Add wine, rosemary, and thyme sprigs, bring to a boil, and cook, scraping up browned bits, until liquid is reduced by half, 8–10 minutes.
Add 6 cups water to pot and bring to a boil.
Return short ribs to pot; season with kosher salt and pepper.
Reduce heat and simmer gently, uncovered, until short ribs are almost falling apart and liquid is thick enough to lightly coat a spoon, 2½–3 hours.
Add onions and chopped thyme to pot and stir to break up short ribs; season filling with kosher salt and pepper. Remove herb sprigs.

Preheat oven to 375°.
Transfer filling to a shallow 2-qt. baking dish. 
Roll out dough on a lightly floured surface to about 1/8” thick.
Place over filling and trim, leaving overhang. Tuck edges under and crimp. Cut a few slits in crust. Alternatively, you can use 8 individual dishes.
Place dish on a rimmed baking sheet and bake pot pie until filling is bubbling and crust is golden brown, 50–60 minutes (35–40 minutes for smaller dishes). Let sit 5–10 minutes before serving.
DO AHEAD: Filling can be made 2 days ahead. Let cool; cover and chill. Reheat gently before assembling pie

And today we have some behind the scenes photos at So What Are You Making For Dinner?
Lucy, the brains behind the operation -

Grilled Chicken Breasts with Tomato, Olive, and Feta Relish

This weekend I looked through a binder that I use to put recipes in (pre Pinterest activity). Some of the recipes I had made but some had not been tried yet. This is one of the recipes I had not tried. It is from Bon Appetit magazine, June 2007.  Yes, almost a 10 year old recipe. Glad I finally made it. The relish was scrumptious. I used fresh pineapple mint from the plant on my deck, yeah finally have plants on the deck!

Grilled Chicken Breasts with Tomato, Olive, and Feta Relish -

Ingredients-
1 1/2 cup coarsely chopped cherry tomatoes (about 10 ounces)
1/2 cup pitted Kalamata olives, chopped
3 tbsp olive oil, divided
2 tbsp chopped fresh mint
1 tbsp red wine vinegar
3/4 cup crumbled feta cheese (about 3 1/2 ounces)

4 large skinless boneless chicken breast halves (about 6 to 7 ounces each)

Method-
Mix cherry tomatoes, olives, 2 tbsp olive oil, mint, and vinegar in medium bowl. Gently stir in feta cheese. Season relish to taste with salt and pepper.
Prepare barbecue (medium-high heat). Brush chicken on both sides with remaining 1 tbsp olive oil; sprinkle with salt and pepper. Grill chicken just until cooked through, about 7 minutes per side. Transfer chicken to plates and slice, if desired. Top with relish and serve.

Homemade Pasta and Homemade Bread

 

Yes I went into the office today. Yeah on a Friday! Traffic was actually not too bad. I did leave 5 minutes early, but I did get in a 1/2 hour early. Whatever! Tonight's dinner came together quickly. But first I had to fix myself a Blood Orange Vodkatini.

Then I started dinner. I had made the pasta last week and put it was in the freezer. The leeks were also from the freezer. The last time I bought leeks I cut up the extra leek and cleaned and froze it. Nice. I walked into the house at 6:05 and dinner was on the table by 7:00!

Pappardelle with Arugula and Prosciutto, from Bon Appetit May 2013

Ingredients -
1/2 pound pappardelle or fettuccine
Kosher salt
2 tablespoons olive oil
2 tablespoons unsalted butter
2 leeks, white and pale greens only, halved lengthwise, thinly sliced crosswise
2 teaspoons finely grated lemon zest plus more for serving
1 bunch arugula, thick stems trimmed, leaves torn (about 4 cups)
1/3 cup finely grated Parmesan plus more for serving
Freshly ground black pepper
3 ounces prosciutto, torn into 1-inch pieces

Method -
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.

Meanwhile, heat oil and butter in a large heavy pot over medium heat. Add leeks and cook, stirring often, until softened but not browned, 5-8 minutes.
Add pasta, 2 teaspoons lemon zest, and 3/4 cup pasta cooking liquid. Cook, tossing and adding more cooking liquid by 1/4-cupfuls as needed, until a glossy sauce forms that coats pasta, about 4 minutes.

Add arugula and 1/3 cup Parmesan, season with salt and pepper, and toss to combine. Add prosciutto and toss again. Top pasta with more lemon zest and Parmesan.

Roasted Flank Steak with Olive-Oil Herb Or Turn to Post 9/26/15

On September 26th I made a dinner which we enjoyed. We enjoyed it so much that I repeated the whole thing tonight. Except this time I used a Flank Steak.  I even made the Potato and Autumn Vegetable Hash!

The recipe is from Cooking Light. I did omit the garlic.

Ingredients-
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
2 teaspoons olive oil
1/8 teaspoon grated lemon rind
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (1 1/2-pound) flat iron steak, trimmed
Cooking spray
1/4 cup dry red wine
1/4 cup fat-free, less-sodium beef broth

Method-
Preheat oven to 400°.
Combine first 5 ingredients in a small bowl; set aside.
Sprinkle salt and pepper over steak. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 1 minute on each side or until browned. Add wine and broth; cook 1 minute. Spread herb mixture over steak; place pan in oven. Bake at 400° for 10 minutes or until desired degree of doneness. Let stand 10 minutes before cutting steak diagonally across the grain into thin slices. Serve with pan sauce.


I do love this side dish. It is a Bon Appetit recipe, Potato and Autumn Vegetable Hash. Sadly I used the last Butternut Squash from my sister's garden. I did start the recipe last night. Roasting the beets and prepping the greens. I used the beet greens and Swiss Chard.

My version of Potato and Autumn Vegetable Hash.

Ingredients-
Herb oil-
1/3 cup extra-virgin olive oil
1/3 cup olive oil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary

Hash-
2 large golden beets
1 bunch Swiss Chard, trimmed and chopped
1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2-inch cubes (about 4 cups)
1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes (about 3 cups)
1 pound garnet yams or other yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes (about 2 cups)
1/4 cup (1/2 stick) butter, cut into 1/2-inch cubes
herb oil

Method-
Herb oil-
Whisk all ingredients in small bowl. DO AHEAD Can be made 4 days ahead. Cover and chill. Bring to room temperature and re-whisk before using.

Hash-
Preheat oven to 400°F. Bring medium saucepan of salted water to boil. Add Swiss Chard and cook just until wilted, about 1 minute. Drain well. Set aside. Scrub beets; place in 8x8x2-inch glass baking dish. Pour half of herb oil over beets; sprinkle with salt and pepper. Wrap each beet in foil and roast beets until tender when pierced with small sharp knife, about 1 hour. Remove from oven and let beets stand until cool enough to handle. Peel beets; cut into 1/2-inch pieces and reserve. DO AHEAD Swiss Chard and beets can be made 1 day ahead. Cover separately and chill.

Combine squash, potatoes, and yams in large bowl. Add remaining herb oil and toss to coat. Sprinkle generously with salt and pepper. Spread vegetable mixture evenly on large rimmed baking sheet. Roast until vegetables are tender when pierced with knife and lightly browned around edges, stirring and turning vegetables occasionally, about 50 minutes. DO AHEAD Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.

Stir beets and beet greens into roasted vegetables; dot with butter cubes and continue to roast just until beets are heated through, 5 to 10 minutes. Transfer vegetable mixture to large bowl and serve.

White Bean and Escarole Soup with Spicy Polenta

Another recipe from Compania. White Bean and Escarole Soup with Spicy Polenta. This was very good. Only issue was the beans. I followed the recipe and the beans just not seem to cook enough. I soaked them overnight but just a little too firm. I guess I am a canned bean person. Next time I make this I will use canned beans.

Ah, but the Polenta. I do not think I have met a Polenta recipe that I have not liked. Spicy! A perfect match for this soup.

Both of the recipes were from Bon Appetit. Click here to view the recipes. It is Monday I am too tired to type them. Sorry!

Sausage, Fontina and Bell Pepper Strata

The last full day of summer and we had the first comfort food of the autumn season. This recipe came from an old issue of Bon Appetit. I made 1/2 of this recipe and there is still enough for 2 meals for us.

Ingredients -
6 large eggs
3 cups milk
1/2 cup Romano Cheese
1 tablespoon oregano
1/2 tsp salt
1 pound sweet Italian sausages, casing removed
1 large bell pepper, cut in 1/2 inch wide strips
1 loaf Italian bread
2 cups coarsely grated Fontina cheese

Method-
Spray Pyrex square pan with cooking spray.
Whisk first five ingredients in large bowl. Sprinkle with pepper. Set aside.
Cook sausage and pepper until sausage is cooked through and the peppers are brown in spots about 7 minutes.

Arrange half the bread slices in the prepared pan. Pour half the egg mixture over the bread. Sprinkle with half of the cheese, then half of the sausage-pepper mixture. Repeat laying. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake Strata until puffed and brown, about 1 hour. Cool slightly.

Chickpeas and Chard with Poached Eggs

Chris said this was a delicious meal! Well it really was but I was not expecting that much praise. The broth was a hit. I used vegetable broth and then tonight while I was heating it up I added about a cup of chicken broth. The recipe is from Bon Appetit. I did make a couple of changes...

Here is my version of Chickpeas and Chard with Poached Eggs-

Ingredients-
¼ cup olive oil
1 medium onion, chopped
salt
1 large bunch Swiss chard, ribs and stems removed and thinly sliced, leaves torn into 1” pieces
1 14oz can of Chick Peas
1 cup of Vegetable Broth
4 large eggs
Freshly cracked black pepper

Method-
Add the ¼ cup oil in a large skillet over medium heat. Add chopped onion, season with salt. Cook, stirring often, until onion is translucent, 8–10 minutes. Add Swiss chard ribs and stems and cook, stirring occasionally, until tender, 5–8 minutes. Add the vegetable broth, bring to a simmer. Gradually add chard leaves, stirring until slightly wilted. Use a spoon to make 4 indentations. Crack an egg into each and simmer until whites are almost entirely opaque, about 10 minutes. Cover pan and cook just until whites are set but yolks are still runny, about 2 minutes. Season eggs with salt and pepper.

I even made a change in this recipe. I made this recipe, up to the adding the eggs to the chard, on Sunday night. Last night I poached the eggs and put them in an ice bath. Tonight when I got home I heated the onions and chard, adding the chicken broth. Then I made the indentations in the chard and placed the poached eggs in each. I covered until it was heated, but not overcooking the eggs.

This Is Our House Potato Salad

I was planning on trying out a few Potato Salad recipes this summer to find the one we liked the best. Well, I did not get very far in my search. Caesar Potato Salad with Sugar Snap Peas is our winner. The dressing is so good. The salad is very photogenic, not that it should matter, but you do want your food to look appetizing. The recipe is from Bon Appetit. I of course did not add garlic.

Ingredients-
1 1/2 pounds unpeeled assorted fingerling potatoes or baby potatoes (such as white-skinned, red-skinned, and purple), cut crosswise into 1/2-inch-thick slices
8 ounces trimmed sugar snap peas
1 bunch radishes, trimmed, sliced
1/2 small red onion, thinly sliced
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup freshly grated Parmesan cheese

Method-
Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes. Add sugar snap peas and steam until peas are crisp-tender and potatoes are just tender, about 1 minute longer. Transfer vegetables to large bowl. Cool slightly. Add radishes and onion.

Whisk next 4 ingredients in small bowl to blend. Whisk in Parmesan. Season dressing with salt and generous amount of pepper. Add dressing to potato mixture; toss to coat. Season with more salt and pepper, if desired. Serve warm or at room temperature.

An Amazing $12.50 Sirloin Steak, Potato Salad and Coconut Cream Pie

A lot to take in tonight. So lets start with something that caught my eye this morning. Another flower the deer did not eat. I can not tell you how happy I am that there are flowers in front of our house.

What could make me happier? Tonight's dinner was, dare I say... Amazing! Steak and Potato Salad with Green Beans.  I got the steak at Robert's Food Center. They had their 20% off meat sale, so you will be seeing a lot of meat the next few days! A nice Sirloin Steak for $12.50. Enough for both of us with leftovers ... I am thinking steak and eggs for breakfast...

I took the steak out of the fridge about an hour before dinner and coated it with salt and pepper. That's all. Chris grilled it, perfectly. Delicious!

 

The salad was from Bon Appetit. I tore the recipe out of the magazine but also found it online... does this mean I can toss all my magazine clippings? We loved this salad. The dressing was perfect. A starch and vegetable in one dish! And the beans were from my sister, Lenore's garden. I met her at church tonight and she gave me the beans and zucchini and parsley and a really cute scarf from her trip to Cape Cod!

My version of Caesar Potato Salad with Sugar Snap Peas.

Ingredients-

1/2 pounds unpeeled assorted fingerling potatoes or baby potatoes (such as white-skinned, red-skinned, and purple), cut crosswise into 1/2-inch-thick slices
8 ounces trimmed sugar snap peas
1 bunch radishes, trimmed, sliced
1/2 small red onion, thinly sliced
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup freshly grated Parmesan cheese

Method-

Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes. Add sugar snap peas and steam until peas are crisp-tender and potatoes are just tender, about 1 minute longer. Transfer vegetables to large bowl. Cool slightly. Add radishes and onion. 


Whisk next 3 ingredients in small bowl to blend. Whisk in Parmesan. Season dressing with salt and generous amount of pepper. Add dressing to potato mixture; toss to coat. Season with more salt and pepper, if desired. Serve warm or at room temperature.


And we even have a dessert tonight! No Bake Coconut Cream Pie. I found this recipe on PureWow.com. You have heard of the site, right? Well if you have not, do you remember Daily Candy? This fills the void left by the departure of Daily Candy. And it is even better than Daily Candy. Please sign up for it today. You will not be disappointed.  So the recipe said NO BAKE. And yes it was no bake but you have to stand over the stove to make the custard and I toasted the coconut in a saute pan on the stove. But you know what, it does not matter. This pie was, OMG, so good. Not on over the top sugar shock, I am never going to fall asleep tonight dessert. This had just the right amount of sweetness that made you want more but were happy with your one slice. Of course there is more for tomorrow..

From PureWow.com, No Bake Coconut Cream Pie.

Ingredients-
Crust
10 graham crackers
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
Filling
One 15-ounce can cream of coconut
1¼ cups milk
Pinch of salt
⅓ cup cornstarch
¾ cup granulated sugar
4 egg yolks
1 teaspoon pure vanilla extract
Topping
1 cup heavy cream
¼ cup granulated sugar
Toasted shredded coconut, as needed for garnish

Method-
Make the crust: In the bowl of a food processor, pulse the graham crackers until they form fine crumbs. Transfer the crumbs (you should have about 2 cups) to a bowl and add the sugar and melted butter. Mix until the crumbs are moistened.

Press the graham-cracker mixture into a pie plate to form a crust, bringing it up the side and onto the edge of the plate. Press firmly to ensure the crust is even. Transfer to the freezer for 30 minutes.

Make the filling: In a medium pot, bring the cream of coconut, milk and salt to a boil over medium heat.

While the mixture heats, whisk the cornstarch with the granulated sugar to combine in a medium-size heat-safe bowl. Add the egg yolks and vanilla extract; mix to combine.

When the cream of coconut mixture has come to a boil, pour it slowly into the egg mixture while whisking constantly to combine.

Return the mixture to the pot and continue to cook over medium-low heat, stirring constantly, until the mixture is very thick and large bubbles start to break through at the center, 7 to 9 minutes.

Assemble the pie: Pour the filling into the prepared crust. Place a piece of plastic wrap directly on the surface of the filling to prevent a skin from forming as it cools. Refrigerate until fully cooled, 45 minutes to 1 hour.

Make the topping: Whip the cream and sugar to medium peaks. Top the pie with the whipped cream and garnish with the toasted coconut. Keep in the refrigerator until ready to serve.

Serve directly from the fridge. The pie will keep, refrigerated and covered, for up to two days.

Bacon and Egg Ravioli

I first saw this recipe on Bon Appetit as Bacon and Egg Tortellini. I had Ravioli so I switched out the pastas. And of course I had some of the Calabrian Vegetable Sandwich filling leftover. So yes, that was added to the recipe. This was quite good. What's not to like about this. Bacon, Eggs, Pasta. It's so simple! This is something both Chris and I enjoyed. It is what I would call a happy meal.

Here is the recipe, without the addition of the Calabrian Vegetable Sandwich filling.

Ingredients-
2 slices bacon
2 large eggs
6 ounces cheese Ravioli
Kosher salt
1 tablespoon finely chopped fresh chives
Freshly ground black pepper

Method-
Cook bacon over medium heat in a large skillet, turning once, until crisp, 5–7 minutes. Transfer bacon to paper towels to drain; reserve 2 Tbsp. bacon fat, then wipe out skillet. Let bacon cool, then break into small pieces. 

Cover eggs (older eggs will be easier to peel) with cold water in a medium heavy saucepan. Bring to a boil, then immediately cover and remove pan from heat. Let stand 7 minutes (this yields a hard-boiled egg with a jammy yolk; if you like your eggs more cooked, increase cooking time by 2–3 minutes). Transfer eggs to a large bowl of ice water. Peel eggs, then slice into half moons.

Cook Ravioli in a large pot of boiling salted water until al dente; drain and transfer to a medium bowl. Add reserved bacon, bacon fat, eggs, and chives. Season with salt and pepper and toss gently to combine.

Do Ahead: Hard-boiled eggs can be made up to 4 days ahead. Cover and chill.

Grilled Bone-In Rib Eye Steaks

Sorry Porterhouse, you have met your match. The Bone-In Rib Eye Steak. Just a little salt and pepper is all the steak needed. Chris grilled them perfectly. 

And I was on side dishes. I tried a new potato salad recipe. Creamy Potato Salad with Lemon and Fresh Herbs. Not bad... 

From Bon Appetit, Creamy Potato Salad with Lemon and Fresh Herbs.


Ingredients-
3 pounds baby red potatoes
3 tablespoons unseasoned rice vinegar
3/4 cup mayonnaise
3 medium green onions, thinly sliced
1 celery stalk, cut into 1/3-inch cubes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tablespoons chopped fresh dill
1 1/2 teaspoons finely grated lemon peel

Method-
Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.
Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cover and chill.

 

Now the Zucchini I liked. Chris grilled the sliced Zucchini and then I tossed it in Lemon Basil Dressing which I found on the Cooking Light site. Nice.

Ingredients-2 tablespoons olive oil

1/2 teaspoons salt

1 cup chopped fresh basil

3 tablespoons fresh lemon juice

2 tablespoons Dijon mustard

1/2 teaspoon sugar

2 teaspoons grated lemon rind

1/2 teaspoon freshly ground black pepper

Method-

Combine oil, salt, basil, and next 5 ingredients in a large bowl; stir with a whisk until blended.  Toss the grilled zucchini in the dressing and serve.

And Lucy had the right idea of how to spend a Saturday.

Pasta with Green Olive Sauce and Zesty Breadcrumbs

We ended the week with an amazing pasta dish from Bon Appetit - Linguine with Green Olive Sauce and Zesty Breadcrumbs. We loved this. I used Fettuccine noodles. They were lighter than the linguine would have been.

Here is the recipe for Linguine with Green Olive Sauce and Zesty Breadcrumbs from Bon Appetit. This recipe serves 4.

Ingredients-
1 tablespoon plus ½ cup olive oil
¼ cup panko (Japanese breadcrumbs)
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh dill
1 teaspoon finely grated lemon zest
12 ounces linguine or other long pasta
4 oil-packed anchovy fillets
1 small garlic clove
1 cup chopped fresh parsley
½ cup chopped fresh basil
1 cup green olives, pitted, halved
3 tablespoons drained capers
½ ounce Parmesan, finely grated (about ½ cup), plus more for serving
2 tablespoons fresh lemon juice

Method-
Heat 1 Tbsp. oil in a medium skillet over medium and cook panko, stirring, until golden, about 5 minutes. Season with salt and pepper; transfer to paper towels to drain and toss with dill and lemon zest.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

Meanwhile, mash anchovies and garlic to a paste on a cutting board with the side of a chef’s knife. Combine with parsley, basil, and half of olives and capers in a large bowl. Chop remaining olives and capers and add to bowl, along with remaining ½ cup oil. Mix well; season sauce with salt and pepper.

Add pasta and ¼ cup reserved pasta cooking liquid to sauce. Toss, adding Parmesan a bit at a time, along with more pasta cooking liquid as needed, until sauce coats pasta. Add lemon juice; season with salt and pepper.

Serve pasta topped with panko and more Parmesan.

Do Ahead: Sauce can be made 1 day ahead. Cover with plastic wrap, pressing directly against surface, and chill.

An added treat was a fresh mozzarella and tomato salad with the basil from our deck. 

And I worked from home today.

Archie was helping me with Photoshop. 

He is a Photoshop wizard.

 

And of course Lucy had to settle in on the freshly polished table.