year-round paninis

While reading the newspaper (or, uh, my AOL homepage news) a month ago, I came across an article about how people on average only eat about 10 different meals per year. Of course, as a likely decision of a foodie, I was determined to prove that I was different, and so I created a food table. It was perfect timing- January 1st. So, for the past month, I've recorded each dinner I had eaten every night. I hardly have any "staple" recipes in my house- I like to try new things, see. But a few years ago I came across Giada Di Laurentiis' grilled vegetable paninis. The recipe itself really served as more of an inspiration for further experimenting as opposed to being followed to a T, and is very versatile. I usually substitute whatever vegetables I have on hand, and just used sliced whole wheat bread instead of a baguette, but to each his own. This is a must.

Though Giada doesn't grill her paninis, I insist that you do. Whether it be with a panini pan, press, or a George Foreman grill, grill them; the cheese melts and the bread gets warm and crusty- YUM. 

Grilled Vegetable Paninis

Adapted from Giada Di Laurentiis

1/4 cup olive oil

2 small japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch thick slices

2 zucchini, cut crosswise into 1/2-inch thick slices

1 yellow onion, chopped (not finely)

Salt and ground black pepper

2 baguettes (I usually use presliced whole-wheat bread- BreadAlone's Whole Wheat Sourdough is my favorite)

1/2 cup Basil Pesto

8 ounces fresh mozzarella, sliced

2 tomatoes, sliced

1/2 cup roasted red peppers

8 large basil leaves, optional

Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.

Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. **Place in a panini press or pan, and grill until flattened and cheesy!**

simple stuffed mushrooms

A while ago, I presumed that after my tests were over, I could have a bit of fun trying out complex recipes while my family, very encouragingly, keeps telling me to just go out and buy whatever it is that I have a hankering for instead of befouling the kitchen with dirty dishes yet again. So, and I can see how this would be rather anticlimactic, I decided to relax with a book, and go with simple meals. 
 I normally only eat stuffed mushrooms at my relative's house on holiday, and I always had thought that they seemed rather complex to make. However, I stumbled on this recipe which turned out to be incredibly easy, and I conveniently had all of the ingredients on hand. Between my lack of enough mushrooms for the recipe, and the moist, delicious flavor of the stuffing, each cap was irresistibly stuffed over an inch above its surface. 

This recipe is great side to make for an easy dinner, and is sure to impress. 

Artichoke-Stuffed Mushrooms

From Cooking Light

1 1/2 pounds large fresh mushrooms

1/4 cup chopped onion

2 garlic cloves, chopped

1 tablespoon olive oil

1/4 cup dry white wine

1/4 cup soft bread crumbs (I toasted whole wheat bread, and then ground it into crumbs)

1 (14-ounce) can artichoke hearts, drained and chopped (I used a package of frozen artichoke hearts, thawed)

3 green onions, chopped

1/2 cup grated Parmesan cheese

1/2 cup low-fat mayonnaise

1/4 teaspoon salt 

1/4 teaspoon pepper

Rinse and pat mushrooms dry. Remove stems, and chop; reserve mushroom caps

Sauté mushroom stems, onion, and garlic in hot oil in a large skillet over medium heat for 5 minutes or until onion is tender

Add wine, and cook 2 minutes or until liquid evaporates. Stir in breadcrumbs. Remove from heat, and let cool.

Combine onion mixture, artichoke, and next 5 ingredients. Spoon 1 teaspoonful into each mushroom cap. Place on a lightly greased rack in a roasting pan.

Bake at 350 degrees for 12 to 15 minutes or until golden. 

brioche, light and fluffy

I have been so busy with schoolwork that I haven't had much time to post, but I have a lot to report on. First, I think i'm the only person who wasn't aware that finals take place for a whole two weeks. Yep, two weeks of studying, testing, and then school work. Exciting, huh? I can't pretend that I'm not looking forward to it at all, though- ok, maybe not the studying itself, but the fact that I get to enjoy my beloved brioche whilst I bury my nose in my books.

So it all started about a year ago when I bought myself Ina Garten's Barefoot in Paris cookbook. As i've repeatedly stated, I love Ina, and I've never made a recipe of hers that has dissappointed. So, you can imagine my frustration about deciding just what recipe to make from her cookbook (her flawless pictures are partly to blame for my indecision). A year later, I, shamefully, have yet to make anything from the book. I finally decided enough was enough, and though I have somewhat of an i-can't-make-bread fetish, I fearlessly took my yeast out of the cabinet, and turned that oven on to 375 º. 

And everything went against the odds- my yeast rose, my dough was perfectly kneaded, and it fluffed up just the right amount. To top it off, I was able to enjoy a slice of hot brioche right out of the oven. It was delicious- light, soft, and not too buttery, but just enough to make me yearn for more still a day later. This recipe is incredibly easy, for those, including me, who thought that they would never be able to make brioche. I can't wait to use it for french toast, and I have some other good ideas in mind... 

sunday morning waffles and strawberry butter

As a receiver of Christmas gifts, I know that my duty is to eat, and use, all of my kitchen- related items. But, unfortunately, it wasn't until a few days ago that I got around to using my waffle maker that I had pleaded for, despite my mom's claim that there are enough of my dear cooking tools (or, as she calls them, "little accessories") in the kitchen. But she finally consented after she caught a glimpse of me pathetically slipping a small frozen waffle (and, uh, not at all purposely) out of the freezer, and then witnessing it burn in our erratic toaster oven.

And though it was Sunday, it was a good Sunday, because I realized I had the whole week ahead of me before I have to pack my books and go back off to school.

So I went all out.

Scrambled eggs, veggie sausages, the whole deal. I even dug out some frozen strawberries to try and make strawberry butter. And I happened to eat plenty of it (the food, not just the butter!) before I realized a half eaten meal would not make for a semi-attractive picture. I think I'm starting to notice a pattern here... At least there was some food left before I remembered the camera.

Anyway, I'm trying to enjoy my last two days of break, and spreading optimism. I think my good mindset has something to do with the butter.

Strawberry Butter
From epicurious.com

Ingredients

1 10-ounce package frozen sweetened strawberries, thawed

1 cup (2 sticks) unsweetened butter, room temperature

3/4 cup powdered sugar

*1 1/2 teaspoons grated orange peel (I omitted this because I didn't have any orange, and it turned out well)

Combine all ingredients in processor. **Blend until smooth, scraping bowl occasionally, about 5 minutes. Transfer strawberry butter to medium bowl. Cover and chill. (Can be made 5 days ahead. Keep chilled. Bring to room temperature before serving.)

*If you're out of oranges, I would advise you not to use orange juice instead. This recipe is already very smooth, and the addition of the juice may just liquify it. It turns out well without the orange, either way

**It took a lot longer than 5 minutes for mine to get really smooth, like the consistency of butter. It will eventually turn light pink, and clump-free, just make sure the strawberries are well thawed.

granola and ultimate peace

Until recently, there have been a couple things that I just can't get right. Try as I may, no matter how many times I make these things- and attempting different recipes, too, they just don't come out well. At all. In fact, they leave my kitchen in a state of colossal disaster, both physically, and for me, mentally, because the end product of the mess turns out so inedible that I have nothing to look forward to eating after I clean. But today I got a tasty snack after dutifully washing each, and every dish, leaving me with a well earned sense of peace that I could cross two more things off of my inedible list.

My first success was carrot cake. Though some may dubb it as easy to make, I just could not do it well. I must have tried over 5 recipes before I made Magnolia Bakery's carrot cake, which filled me with joy when my family couldn't keep away. 

The second, as of today, is granola. Something about it was always just off.  I admit my second granola disaster was due to me halving a recipe, and then forgetting midway and doubling the spices. But all of the other times, the honey to oil ratio was wrong, and the amount of dried fruit was disproportionate.

 Even though this recipe doesn't hold a candle to my favorite granola- Le Pain Quotidien's (which they sell in hefty bags, by the way), it's simple, easy, and versatile (as most granola is). Besides, we don't always feel like spending $7.50 for a bag of this stuff, no matter how good it is. Am I right, or what?

Power Granola

Adapted from Cooking Light 

2 cups regular oats

1/2 cup pumpkin seeds

1/4 cup chopped walnuts

1/4 cup chopped slivered almonds

2 teaspoons ground cinnamon

1/3 cup orange juice

1/3 cup honey

1/4 cup packed brown sugar

2 teaspoons canola oil

1 teaspoon vanilla extract

Cooking Spray

1/3 cup dried cranberries

1/3 cup chopped dried apricots

1 tablespoon chopped crystallized (also called candied) ginger

Preheat oven to 300 degrees 

Combine first 5 ingredients in a medium bowl

Combine orange juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.

Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a jelly roll pan coated with cooking spray. Bake at 300 degrees for 10 minutes; stir well. Bake an additional 10 to 15 minutes or until golden brown. Spoon granola into a bowl. Stir in dried cranberries, apricots, and ginger. Cool completely.

Note: Store completely cooled granola in an airtight container at room temperature for up to 2 weeks.

 

*Keeping the granola in the freezer helps preserve it's crunchiness

sugar cookies

Nowadays, chefs love to make "jazzed up" versions of classic cookies. But honestly, what is wrong with a good old fashioned cookie (with an overdose of sprinkles on top)? Every Christmas, my family makes these sugar cookies. They're from my grandma, and they're one of those timeless you-need-to-dunk-this-into-your-coffee cookies. They are simple and delicate, and very easy. There needn't be any flavored alcohol or fancy chocolate additions to this one (or, just don't let me know the end results just yet).

As a family tradition, the recipe calls for snacking at the dough (while no one is looking, of course), and then sitting in the kitchen waiting for the cookies to brown, because you're out of other sweets to snack on. Hence the lack of cooked-cookie pictures.

And then, once you eat the cookies, you're back to doing homework. Ah, if only a cookie could change the world. 

I'm thoroughly enjoying my break this week, and I hope everyone else is doing the same. Happy Holidays :)

blue cheese soufflé

Ok. I have a soufflé thing. I want to like them, I really do. The idea of sitting in Paris (and the dream of actually going there, of course), relaxing at a small little cafe, and eating some exotic souffle that is considered typical there. Ah, one can only hope. 
Perhaps it was just this soufflé, the fact that I have never made one before, or the fact that my new souffle dish had  yet to be christened, or something. Wait, scratch the last excuse. Either way, this souffle brought me back to America. It was, in my opinion, just bland. It tasted like blue cheese in a jellied-up form. And I love blue cheese, too. I have to give myself part blame- the reviews it received were all similar, but I had such high hopes, and had to try it for myself. 

I have to give Ina Garten (who is, by the way, one of my favorite chefs) some credit, though. This recipe was tremendously easy for a souffle, and the flavor was good, it was just lingering a bit too far in the background. 

Am I to eliminate all souffles from my 'to eat' list? (uh, not that I have anything of the sort). Hopefully, someone else will try this recipe, and prove me wrong. For now, though, I will just have to wonder.

Blue Cheese Soufflé

From Ina Garten/ Barefoot In Paris

Ingredients

3 tablespoons unsalted butter, plus extra for greasing the dish

1/4 cup finely grated Parmesan, plus extra for sprinkling

3 tablespoons all-purpose flour

1 cup scalded milk

Kosher salt and freshly ground black pepper

Pinch cayenne pepper

Pinch nutmeg

4 extra large egg yolks, at room temperature

3 ounces good Roquefort cheese, chopped

5 extra large egg whites, at room temperature

1/4 teaspoon cream of tartar

Preheat the oven to 400 degrees F.

Butter the inside of an 8 cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan. 

Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes.

Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minutes, until smooth and thick.

Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.

Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks. 

Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.