Time For Breakfast - Cinnamon Scone Bread

This was as amazing as I hoped it would be. We love scones. Scone Bread was a must try recipe. It was a little work with the layering but damn it was so worth it. Looking forward to having this again tomorrow for breakfast! Click here for the recipe. It was not that hard to make, just a little more time consuming than regular scones.

Penne with Sweet Summer Vegetables, and Herbs

I had this recipe saved from 2012. I feel bad that I waited this long to make it. What a fantastic summer dish. All the vegetables were purchased at Coles Farm Stand. Roasting them they had even more flavor. They were tender and caramelized. The recipe originally appeared on the Food52 site. I did make a couple of little changes. Here is the link to the original recipe. What I did differently, to begin with, was  to cut the recipe in half. For the ingredients, I did not have a full pint of cherry tomatoes so I used a nice big ripe tomato. I did not use the garlic and I was out of pine nuts. And the best part was that Chris loved this dinner.  (Shhhh, this was a meatless meal!)

Best Beef Stew Ever

 "Best Beef Stew Ever."

That is a direct quote from Chris. The recipe was in the little booklet that came with the Crock Pot. A simple recipe that resulted in the "Best Beef Stew Ever."

Tonight was the Super Bowl. Neither of our teams was in it this year but we still watched. Well, I watched until Downton Abbey came on. To start off, or pre-game, I made a hummus from Cannellini Beans, Kalamata Olives, and Capers. Winner! The recipe comes from Jeanette's Healthy Living site.

Ingredients-
1 1/2 cups cooked Cannellini Beans, or 1 can Cannellini Beans, rinsed and drained well
1/4 cup Kalamata Olives, pitted
1 tablespoon capers, rinsed and drained
1 clove garlic, minced
1/4 cup extra virgin olive oil
1/2 lemon, juiced
salt and pepper, to taste

Method-
Place beans, olives, capers, and garlic in the bowl of a food processor. Process until almost smooth.
Gradually pour olive oil through the feed tube.
Add lemon juice.
Season to taste with salt and pepper.

Now about that stew. So easy!

Ingredients-
2-4 pounds beef chuck stew meat, cut into 1-inch cubes
1/2 cup four
Kosher salt and pepper
3 cups beef broth
1 tbsp Worcestershire sauce
2 bay leaves
6 small potatoes, quartered
2-3 onions, chopped
3 celery stalks, sliced

Method-
Sprinkle flour, salt, and pepper over meat. Place meat in Crock-Pot slow cooker.
Add remaining ingredients and stir well.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours, or until the meat is tender. Stir thoroughly before serving. 

The only thing I would change about the recipe is to add carrots. It could have used a little color. 

And I had to make something to go with the stew. I was at the grocery store waiting in the Deli line, one of the circles of hell and was reading an email from Food52. It was a recipe for Slap Grilled Cheese. A focaccia bread sliced in half and filled with cheese and then reheated to melt the cheese. That's what I went with. I made the Jim Lahey Focaccia recipe, starting it last night. Nice. The bread was, of course, delicious and the for the cheese inside I used Sharp Cheddar and Gouda. Yeah, this recipe is a keeper.

Ingredients-
Foccaccia
Cheddar or comparable cheese grated

Method-
Preheat your oven to 375°F. Slice the focaccia so that you have two equal slabs.
Sprinkle your preferred grated cheese for as little or as much coverage as you'd like between the slices of focaccia.
Weigh the whole thing down with a heavy-bottomed pan—that's right, put a pan right on top of the focaccia—and bake at 375°F for about 8 minutes.
Slice as small as you'd like to serve. 

Snow Day!

It's snowing. Winter Storm Anna. When it snows I bake bread. I started both of the breads I made yesterday. We all have our ways to prepare for a snow storm.

The Jim Lahey No Knead Bread was started yesterday morning. Click here for the recipe if you have not tried the No Knead Bread yet.

 

The Chocolate Babka recipe was started last night. I cut the recipe was cut in half. I did not want 2 large loaves of bread. This week I picked up to small loaf pans, thinking I could make 2 smaller loaves. It worked out nicely. The bread is really good. I did over bake it a bit but it retained the flaky quality. And the chocolate filling, well forgetaboutit! The recipe is from Food & Wine. Click here for the recipe. I had time today to check out the new Bon Appetit, the Bread Issue, and they have a Chocolate Babka recipe. I will have to try that one next.

Then there was dinner. I make a Crock Pot Chili. "Wow!' Yes that was a quote from Chris during dinner. It was the perfect dinner for a snowy day. I found this recipe on Gimme Some Oven blog, I love the name of this blog!

Slow Cooker Chili from Gimme Some Oven -

Ingredients-
1 Tablespoon olive oil
2 pounds lean ground beef
1 medium red or yellow onion, peeled and diced
4 cloves of garlic, minced
1 chipotle chili in adobo sauce, chopped (*add more for extra smokyness and heat)
2 (15 ounce) cans dark red kidney beans, rinsed and drained (**see below for substitution ideas)
2 (15 ounce) cans tomato sauce
2 (14 ounce) cans diced tomatoes
1 (15 ounce) can light red kidney beans, rinsed and drained
1 (4 ounce) can chopped green chiles
1 cup beer or beef broth
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
(Optional toppings: shredded cheddar cheese, crushed tortilla chips or strips, thinly-sliced green onions, sour
cream, salsa, etc.)

Method-
Heat oil in a large saute pan over medium-high heat. Add the ground beef, onion and garlic and cook for about 7-10 minutes or until the beef is completely browned, crumbling the beef with a spoon as it cooks. Drain about half of the excess fat. Then transfer the beef into the bottom of a slow cooker.

Add the remaining ingredients, and stir to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. Taste, and season with additional salt and pepper or seasonings if need be.

Serve warm, with desired toppings.

And I made Homemade Cheez-Its from Food 52 to go with the Chili. You can not eat just one. At first I thought I put in too much salt but heck no! Perfect amount. Next time I will try adding some cayenne pepper.

Homemade Cheez-Its from Food 52-

Ingredients-
2 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt, plus more for sprinkling
6 tablespoons unsalted butter, at room temperature
7 1/2 ounces (about 3 1/2 cups) finely grated sharp cheddar
2 to 4 tablespoons ice water
1 large egg white, lightly beaten

Method-
In the bowl of a food processor, combine flour, baking powder, and salt and pulse to combine. Add the butter and cheese and pulse until very well combined. Add 2 tablespoons water and pulse until the dough is just wet enough to hold together when squeezed. Add up to 2 tablespoons more water if necessary.

Divide the dough between two pieces of plastic wrap. Press each half of dough into a flat square, wrap well, and chill for at least 30 minutes.

Working with one square at a time, roll the dough out to a scant 1/8-inch thick. Using a fluted pastry wheel, cut the dough into 3/4 inch-wide strips. Then cut the dough in the other direction to make 3/4-inch squares. Use the flat end of a wooden skewer to poke a hole in the center of each square. Freeze the dough until firm, 10 to 15 minutes. Repeat with the remaining dough. Preheat the oven to 350° F.

Brush half a sheet with the egg white and sprinkle with salt. Use an offset spatula to gently break the egg washed dough apart and place the squares on a parchment-lined baking sheet. Bake until puffed and set and browned on the bottom, about 14 to 16 minutes. (Make sure to cook them well so that the finished crackers are crisp. Completely frozen dough may take a few extra minutes to bake.) Transfer the parchment with the bake crackers onto a cooling rack. Repeat with the remaining frozen crackers. Store the cooled crackers in an airtight container. 

Handmade Pasta with Pancetta, Cherry Tomatoes and Herbs

When I saw that this recipe, in Bon Appetit, was from a chef from Compania I had to tear it out of the magazine. That was back in September of 2006. The other day I was flipping through a cookbook and found the recipe tucked in between the pages.  

The pasta was so easy to make. No machine to clean and it was a light pasta. The sauce, well Fuhgettaboutit! Onions, Pancetta and Cherry Tomatoes. Oh this was delightful! 

I made a video of how to shape the pasta with by hand.

The recipe serves 6. I cut it in half and there was just enough for the 2 of us.

From Bon Appetit, Handmade Pasta With Pancetta, Cherry Tomatoes And Herbs

Ingredients-
2 cups (or more) 00 flour
1 cup hot water, divided
4 teaspoons plus 1/2 cup extra-virgin olive oil Pinch of salt
1/2 cup chopped white onion
1/2 cup chopped pancetta (Italian bacon)
1/4 teaspoon cracked black pepper
3 cups small cherry tomatoes, halved
16 fresh basil leaves plus fresh sprigs for garnish 2 teaspoons chopped fresh oregano
1/2 cup grated Pecorino Romano cheese plus additional Romano cheese, shaved

Method-
Place 2 cups flour in large bowl. Make well in center. Add 1/2 cup hot water, 4 teaspoons oil, and pinch of salt to well and stir to combine. Gradually mix flour into wet ingredients, adding remaining 1/2 cup water to form soft dough. Turn dough out onto lightly floured work surface. Knead until smooth, adding more flour if sticky, about 5 minutes. Gather dough into ball. Transfer dough to bowl, cover with plastic wrap, and let rest 1 hour at room temperature.

Lightly dust large baking sheet with flour. Place dough on work surface and cut off 1/2-inch-thick slice. Roll dough between palms of hands and lightly floured work surface to 1/3-inch-thick rope. Repeat with 5 more dough slices, rolling each into rope. Cut ropes into 1-inch lengths. Using 2 fingers, push fingertips into dough as you pull it toward you to form horizontal imprints. Transfer to prepared baking sheet. Repeat with remaining dough in batches. DO AHEAD Can be made 2 hours ahead. Cover with dry kitchen towel, then plastic wrap, and let stand at room temperature.

Heat remaining 1/2 cup oil in heavy large saucepan over medium heat. Add onion, pancetta, and pepper and sauté until onion is translucent, about 8 minutes. Add tomatoes with any juices and cook until softened, about 5 minutes. Mix in 16 basil leaves and oregano. Season to taste with salt.

Bring large pot of salted water to boil. Add pasta and boil until tender but still slightly firm to bite, about 10 minutes. Drain well; return to pot. Add half of sauce and 1/2 cup grated cheese and toss over medium heat until warm, about 2 minutes. Divide pasta among bowls. Spoon remaining sauce over. Garnish with basil sprigs. Serve, passing shaved cheese separately. 

When Chris came upstairs he said it smelled like a pizzaria. That was because I had a Focaccia di Recco in the oven. I had some of the dough in the freezer. Yes it does freeze very nicely! I put Fontina, Mozzarella and a little Provolone in for the cheese.

Focaccio di Recco, by Emiko on Food 52. Makes 3-4 focacce

Ingredients-
3/4 cup water
1/2 cup olive oil, plus more for greasing and drizzling
2 teaspoons salt, plus more for sprinkling
3 cups bread flour
1 pound stracchino or Crescenza cheese or marscapone cheese

Method-
Using a wooden spoon, mix the water, olive oil, salt, and 1 cup of flour in a medium bowl until smooth. Add the remaining 2 cups of flour little by little, mixing with the spoon until thoroughly combined. Knead by hand in the bowl for 5 minutes or until smooth and elastic (poke it; it should bounce back easily). Let rest, wrapped in plastic, in the fridge for 2 to 3 hours.

Preheat the oven to 480º F, and grease a baking sheet or a round pizza tray with olive oil.

Divide the dough into 4 even pieces and keep them under a tea towel or wrapped in plastic wrap when not in use. Roll out the dough ball initially with a rolling pin on a floured work surface, then begin stretching it carefully with your hands, using the weight of the dough to help stretch it. Get the dough as thin as you can, then transfer it to the prepared baking tray. Lay spoonfuls of the cheese over the dough. Take another piece of dough and roll and stretch again as before. Lay this layer over the cheese. With a knife, a rolling pin, or your hands, tap the edges of the dough together all along the border of the tray to trim the dough to exactly the size of the tray (see pictures for reference). Go over the edges of the focaccia again with your thumb, pressing down to seal the edges of the two layers of dough (again, see the pictures on this link). Gather the excess dough, and roll into a ball to use for the next focaccia.

Pinch the top of the dough in 5 or 6 places to create holes for steam to escape. Drizzle the top of the focaccia with a bit of oil and sprinkle with a pinch of salt. Bake for 7 minutes, until lightly golden brown and the cheese has melted.

While the first focaccia is in the oven, prepare the second with the remaining dough (adding the scraps from the first to the balls of dough) and bake when the first is out of the oven; it is recommended to only baking one at a time as the distribution of heat will be compromised with more than one in the oven.

The dough can also be frozen (wrap it tightly in two layers of plastic wrap and then freeze.) Before using the dough, defrost overnight in the fridge or for a few hours on the counter. The dough will keep in the freezer for up to 3 months.

Zucchini Farro Cakes and Focaccio di Recco

Not sure which side dish to start with. Both were stars. We'll start with the Zucchini Farro Cakes. I have had this on a Pinterest board for while. This recipe is from Cooking Light. I did not make the slow roasted tomatoes. I made half of the recipe and ended up with enough to freeze for either lunches or to use as a side dish again.

My version of Zucchini Farro Cakes:
Ingredients-
Cakes:
1 3/4 cups shredded zucchini (about 1/2 pound)
1/2 teaspoon kosher salt, divided
1 cups cooked farro
1 cup fresh breadcrumbs
1 1/2 tablespoons finely chopped green onions
3 tablespoons chopped fresh flat-leaf parsley
1 1/2  tablespoons whole-wheat flour
1 tablespoon chopped fresh thyme
1 large eggs, lightly beaten
2 tablespoons extra-virgin olive oil, divided

Cheese:
1.25 ounces goat cheese (at room temperature)
1 tablespoons 1% low-fat milk
1/4 teaspoon chopped fresh dill
1/4 teaspoon chopped fresh tarragon
1/4 teaspoon freshly ground pepper

Method-
Combine zucchini and 1/2 teaspoon salt in a cheesecloth-lined bowl. Let stand 10 minutes. Gather edges of cheesecloth; squeeze zucchini in cloth until barely moist. Combine zucchini, 1/4 teaspoon salt, farro, and next 6 ingredients (through eggs) in a large bowl. Let stand 5 minutes. Shape mixture into patties, about 3/4 inch thick.

Heat 2 teaspoons oil in a large skillet over medium heat. Add 4 patties; cook 4 minutes on each side or until golden. Repeat in two more batches with remaining oil and patties.  Sprinkle the patties with salt when you remove them from the oil. Keep warm.

To prepare cheese, combine cheese and remaining ingredients in a small bowl, stirring until well combined.

Arrange 2 zucchini cakes on each plates. Top with cheese mixture.

The Focaccio di Recco was a recent addition to my Pinterest board for Recipes I Would Like to Try.

Focaccio di Recco, by Emiko on Food 52. Makes 3-4 focacce

Ingredients-
3/4 cup water
1/2 cup olive oil, plus more for greasing and drizzling
2 teaspoons salt, plus more for sprinkling
3 cups bread flour
1 pound stracchino or Crescenza cheese or marscapone cheese

Method-
Using a wooden spoon, mix the water, olive oil, salt, and 1 cup of flour in a medium bowl until smooth. Add the remaining 2 cups of flour little by little, mixing with the spoon until thoroughly combined. Knead by hand in the bowl for 5 minutes or until smooth and elastic (poke it; it should bounce back easily). Let rest, wrapped in plastic, in the fridge for 2 to 3 hours.

Preheat the oven to 480º F, and grease a baking sheet or a round pizza tray with olive oil.

Divide the dough into 4 even pieces and keep them under a tea towel or wrapped in plastic wrap when not in use. Roll out the dough ball initially with a rolling pin on a floured work surface, then begin stretching it carefully with your hands, using the weight of the dough to help stretch it. Get the dough as thin as you can, then transfer it to the prepared baking tray. Lay spoonfuls of the cheese over the dough. Take another piece of dough and roll and stretch again as before. Lay this layer over the cheese. With a knife, a rolling pin, or your hands, tap the edges of the dough together all along the border of the tray to trim the dough to exactly the size of the tray (see pictures for reference). Go over the edges of the focaccia again with your thumb, pressing down to seal the edges of the two layers of dough (again, see the pictures on this link). Gather the excess dough, and roll into a ball to use for the next focaccia.

Pinch the top of the dough in 5 or 6 places to create holes for steam to escape. Drizzle the top of the focaccia with a bit of oil and sprinkle with a pinch of salt. Bake for 7 minutes, until lightly golden brown and the cheese has melted.

While the first focaccia is in the oven, prepare the second with the remaining dough (adding the scraps from the first to the balls of dough) and bake when the first is out of the oven; it is recommended to only baking one at a time as the distribution of heat will be compromised with more than one in the oven.

The dough can also be frozen (wrap it tightly in two layers of plastic wrap and then freeze.) Before using the dough, defrost overnight in the fridge or for a few hours on the counter. The dough will keep in the freezer for up to 3 months.

And there was also a sirloin steak to go along with the side dishes.

Grilled Flank Steak, Vegetable Tian and Pie

 

No I have not posted a single blog post this week. Let's just say between the heat and life in general, it did not happen. But we are at the start of a new week and a new month.
I took a half day on Friday and I have Monday off so let's get blogging!

Tonight we had Grilled Flank Steak with Chimmichuri Sauce, from the Bertolli Olive Oil site. Delicious. I brushed the steak with olive oil and salt. I used a Pepper that I got Chris for Christmas, Pirate's Bite Spice Blend. It has sea salt, black peppercorn, bird's eye chile pepper, coriander, fennel, chipotle peppers, cumin, cayenne pepper, Dahil pepper, habanero powder, and Scotch Bonnet pepper.

 

Chris took over at the grill. I had made the Chimmichuri Sauce earlier in the day.
I did not have fresh oregano and could not find it at the store (!!!) so I substituted some dried oregano and added in some fresh thyme and basil from the plants on the deck. Not bad. First time making Chimmichuri Sauce and I liked the results.

 

For a side dish I made a Summer Vegetable Tian. I found the recipe on 12 Tomatoes.
I loved this recipe. But of course I cut too many veggies and potatoes so I ended up making a frittatta for either later in the week or I could use it for a couple of lunches.

And just because it was a Saturday night we opened a bottle of wine. Montepulciano D'Abruzzo DOC 2012. I would say it was a nice wine pairing.

 

And than there was dessert. I went to Bishop's yesterday and the peaches were on sale. I could not resist. Blueberries were on sale at Stop & Shop so I made a Peach & Blueberry Thyme Galette. I found this recipe on Food 52. I added the blueberries because I love Blueberry Peach Pie. I use to bake pies and sold them to local restaurants. The Blueberry Peach was always my favorite. This pie was delicious. The Thyme and Honey was a nice addition. It was just a hint of Thyme. The crust was a little different from my usual recipe. I liked the dough. It was very easy to work with.

 

I always think of my Dad when I eat pie. He would have probably said it was not sweet enough and needed Vanilla Ice Cream. I would have to agree at least on the Vanilla Ice Cream.

Leek, Lemon and Feta Quiche

 

Quiche and Salad. A perfect combination for a busy Tuesday dinner. I made the quiche this weekend, using some of that Pate Brise with black pepper I had stashed in the freezer.  The quiche recipe is from Food 52.  The original recipe calls for puff pastry. Sorry my Pate Brise is the bomb. But I have put the recipe below as it was on Food 52. You can decide what type of crust to use.

Ingredients-
1 sheet frozen puff pastry
1 pound leeks
2 tablespoons extra-virgin olive oil
1 cup half-and-half
3 eggs
1 teaspoon freshly grated lemon zest
1 teaspoon kosher salt
freshly ground black pepper
2-1/2 ounces feta cheese, cut into 4 (approx 1/2-inch) slices

Method-
Preheat oven to 375F. Thaw puff pastry according to package directions.

Prepare the leeks. Rise off any visible dirt and slice the roots from the end. Remove the dark green tops, leaving a couple inches of light green with the white portion of the leeks. (The dark trimmings can be reserved for another use, adding them to a vegetable or chicken stock, for example.) Halve the leeks lengthwise, then cut crosswise in 1/2-inch slices. Dump the slices in a colander or salad spinner and rinse thoroughly; if you don’t, you risk having a gritty, sandy quiche, as leeks often hide dirt deep in their layers. Let the leeks drain well, or spin dry.

Heat the olive oil in a large skillet over medium heat until it shimmers. Add the leeks and cook until they are wilted; don’t cook them so much that they give off liquid. Turn off the heat and let sit.

In a mixing bowl or large measuring cup, using a whisk or fork, beat together the half-and-half, eggs, lemon zest, salt and pepper. Add the ouzo, if using.

Prepare the pastry crusts. On a lightly floured surface, or between two layers of plastic wrap or parchment paper, roll out the thawed puff pastry to a thickness of about 1/4 inch. Line a shallow pie plate or cut the pastry into four circles to fill individual baking dishes. Press the pastry up the sides to make a nice edge.

Fill the quiches. Distribute the leeks evenly across the bottom of the dish(es). Pour the milk mixture over the leeks. Top the quiche(s) with the slices of feta. (If you have feta that crumbles apart, don’t worry, just sprinkle it on top.)

Bake 30-40 minutes, depending on size of the quiche(s). The center should be solid and the crust and top nicely browned. Let the quiche cool for at least 10 minutes before serving. The quiches taste great hot, room temperature, even cold.

The salad was  a simple Baby Arugula with olive and goat cheese. We used the Cucumber dressing from last night's dinner for the salad dressing.

One Large Butternut Squash and Some Tomatoes

It was not hot out today. It was autumn like. Wow, I got so much cooking done today. But let's just focus on dinner for right now. Meatloaf. Yes the grill is perhaps getting ready for hibernation. So the oven is back on. The Meatloaf was delicious. I sauteed chopped onions and shredded carrots. They were added to the ground beef along with some horseradish dressing, ketchup, Worcestershire Sauce. I was going to add some breadcrumbs or chopped Italian bread but did not. I brushed the top of the meatloaf with ketchup and put crushed fried onions on top. It was in the oven for over an hour, until the internal temperature was 160 degrees. Did I mention it was delicious?

 

Now about the Butternut Squash and the tomatoes. I saw my sister yesterday and she presented me with 2 Butternut Squash from their garden. Earlier in the week she sent a photo of the harvest and I said yes.

I had a couple of things planned for the squash. I was not expecting them to be quite so large. One was over 4 pounds and the other was over 5 pounds. I used the larger one today to make a large pan, 8 servings, of Butternut Squash Soup. I also made a Butternut Squash and Pasta Casserole. So we got 5 meals from one squash, and probably a couple of lunches too! And the other squash will be taken care of next weekend.

The tomatoes were perfect. I have wanted to make the Marcella Hazan's Tomato Sauce with Onion and Butter recipe for a while. Oh, it came out so good. The recipe said to remove the onion, but I was reading some comments and a few people kept it in and so I blended it with an immersion blender. That went into the freezer for another night. Can't wait.

Sirloin Steaks and Grilled Bread Salad with Broccoli Rabe and Summer Squash

Still not grocery shopping. But Chris is doing such a good job. Tonight he picked up two nice steaks and grilled them perfectly. The meat was so tender. I do love that Maker's Mark Gourmet Sauce.

Now about the side dish. Grilled Bread Salad with Broccoli Rabe and Summer Squash. Loved this dish. The recipe is on Food52. Click here for recipe. Yes the Broccoli Rabe was grilled. I loved the cumin in the marinade. It had a nice spicy taste to it. And you can never go wrong with grilled bread.

Steak Pizzaiola and Butternut Squash Ravioli

Where did the week go? We had a little health issue with Archie. Poor guy. I brought him to the vet on Thursday, Halloween. I don't think I told them he wanted to be a poodle for Halloween.

Dinner tonight was pretty good. The Steak Pizzaiola was prepared using my mom's recipe. Two Rib Eye Steaks, topped with diced tomatoes, salt, pepper, oregano, parsley, basil and olive oil. Baked for 25 minutes at 400˚. And yes you need Italian bread because the sauce is quite good.

Now about the Ravioli... The recipe for the stuffing was from Food52. The pasta recipe was from Tide and Thyme. I tried making the cappellacci following the directions on Food52. Perhaps if I had started earlier in the day to make them but they were too time consuming.

 

I remembered I had a Ravioli Maker! Much faster production using the ravioli maker.

 

And the recipe for the stuffing makes quite a bit. What to do with the extra? I rolled out some pasta and made a small casserole! Looks like lunch. 

And I still had extra pasta dough so I made noodles which I can pop those in the freezer for another day.

 Hope everyone had a lovely fall Saturday and don't forget to turn your clock back!

Creamy Sweet Potato Soup & Quinoa Salad

We got in last night from a vacation in Florida. The first thing I did when I got home was put flannel sheets on the bed. Holy cow it got cold. And you know what that means - Soup! While on vacation I actually had time to read through recipe emails. There are a lot of recently pinned recipes that I can't wait to try.

Tonight we started off with Creamy Sweet Potato Soup and Quinoa Salad with Hazelnuts, Apple and Dried Cranberries.

The Creamy Sweet Potato Soup is from Cooking Light. We loved it. The cumin and red pepper give it just enough spice. I did not have bacon so I used diced salami. This would be fine without the salami.
Click here for the recipe.

The Quinoa Salad with Hazelnuts, Apple and Dried Cranberries is from Food 52. I liked it but Chris was not a big fan. Looks like I have lunch for the week. Click here for the recipe, just give yourself some extra time because there is a lot to see at Food 52.

With the soup and salad we had some Focaccia Al Oilo that I had in the freezer. The recipe is from Foccacia by Carol Field. I love the recipe. It uses white wine in the dough. The texture of the dough is wonderful. I own the book but I found the recipe online at the LA Times if you want to give it try.

Baked Pork Ribs with Hoisin Barbecue Sauce

 

This is my one of my favorite rib recipes. It is from Epicurious.com, Baked Pork Ribs with Hoisin Barbecue Sauce. The hardest part of the recipe is remembering to put the ribs in the marinate the night before.

Baked Pork Ribs with Hoisin Barbecue Sauce, Epicurious.com

Ingredients
4 pounds baby back pork ribs
1 teaspoon Chinese five-spice powder
1 teaspoon onion powder
1 cup hoisin sauce
1/2 cup bottled chili sauce
1/4 cup Sherry
4 teaspoons chili-garlic sauce
1 tablespoon minced peeled fresh ginger

Instructions
1. Place ribs in large roasting pan. Pierce meat with fork. Sprinkle with Chinese five-spice powder and onion powder; rub mixture into meat.
2. Whisk remaining ingredients in small bowl to blend. Pour sauce over ribs, turning to coat. Turn ribs meat side down; cover pan with aluminum foil and refrigerate overnight.
3. Preheat oven to 400°F. Bake ribs, covered, until just tender, about 30 minutes. Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes. Cut meat between bones to separate ribs and serve.

For breakfast I made a loaf of Cinnamon Raisin Bread. I had the dough in the fridge from the batch I made last week, I do not think I posted the bread but it was quite good. The recipe is on Food 52. It is a fantastic recipe! Anyway I added raisins to the bread dough when I set it out to rise. When I rolled it out I sprinkled the inside with cinnamon and sugar. It went perfectly with the Apple Butter I made yesterday!