Baking with Fruits of the Season

When it comes to baking I usually go for the more "rustic style", nothing long and complicated for me, quick breads, muffins, one bowl whatever. I get excited when I don't have to pull out my hand held beaters. I don't own a Kitchen Aid and probably never will although I do like those pasta attachments!

That's why I love making this cake, Torta di Mele, which is an Italian apple cake. Just grab a big bowl and combine:

2 Cups of flour

4 Eggs

1 Cup of canola oil

1 Cup sugar

2 Teaspoons baking powder

3 Tablespoons Amaretto liqueur

6 apples cored, sliced and tossed in the juice of one lemon

Preheat oven to 325F. Combine all ingredients in bowl and stir until smooth. Pour batter into a buttered 9 or 10 inch spring form pan and place your apple slices all around gently pressing them in as pictured above, then bake for 60 to 70 minutes or until golden and cooked through. Cool and serve at room temperature.

I love Italian plums, when I see them I'm instantly reminded of my favorite aunt and uncle who grew them proudly on their property, they're much smaller than the standard black and red plums that we normally see, their texture is a little firmer and they hold up great in baking. My friend Stacey calls this recipe, Plum Cake for Dummies, which is right up my easy baking alley!

Italian Plum Cake

For my recipe I used the Italian plums which I sliced in half and pitted, you can use as many as you want filling the whole top of the cake if you so desire. The key to this recipe is the easy batter which consists of;

1 1/2 Cups flour

2 tsp Baking powder

1/2 Teaspoon salt

3/4 cup of sugar

1 egg

1/4 Cup canola oil

1/2 Cup milk

Cinnamon sugar to sprinkle over plums,

1 Tablespoon of sugar combined with 1 teaspoon of cinnamon.

Directions:

Mix the wet with the dry ingredients, I used my hand held mixer, then pour the batter into a buttered 8 inch square pan.

Place your plum halves on top of the batter facing cut side up, I pressed one deep into the batter and then another one directly on top of that, so I used 2 halves per section right on top of each other pressing down a bit.

Sprinkle the plum halves with cinnamon sugar and dot the top of them with 2 tbsp of butter and bake at 375F for 40-45 minutes.

This cake was super moist and great with a hot cup of french roast coffee! This would be equally good using other stone fruits or even apples, why not!

And lastly, for a nice Sunday breakfast that you can prepare the night before and pop in the oven the morning of, Baked Cranberry Apple French Toast.

Wouldn't you like to wake up to the smell of this baking in your oven? It's easy, here's how you do it.

Ingredients:

1/2 cup brown sugar

1/4 cup melted butter

1 1/2 tsp. cinnamon

2 or 3 tart apples, depending on size, peeled, cored and thinly slice

1/4 cup dried cranberries

1/2 loaf of Italian or French bread, cut into 1-inch slices

3 large eggs

3/ 4 cups milk

1 tbsp. pure vanilla

Feel free to spike it with some rum or Amaretto for extra added flavor!

Directions:

Toss apples and cranberries with brown sugar and 1 tsp. cinnamon. In a buttered 8x8-

inch baking dish arrange bread cubes on top. Mix the eggs, milk, vanilla and remaining 2 tsp. cinnamon until well blended. Pour mixture over bread, soaking bread completely. Arrange apple and cranberry mixture all over then cover and refrigerate overnight. Next morning, bake covered with aluminum foil in a preheated 375F degree oven for 30-40 minutes. Uncover and bake 5 minutes more. Remove from oven and let it stand for 5 minutes.

Serve warm, garnish with slivered almonds and serve with maple syrup!

Buon Appetito!

Roasted Tomato Soup

This weekend we gathered up the last of our tomatoes and said goodbye to our garden until next year, as I reflect back I can honestly say I was able to cook many meals using the vegetables and herbs that we grew out of our 20 x 20 ft. garden. Not everything we planted grew this year but all in all it was well worth the effort!

Since I had a big bowl of tomatoes staring at me I decided to make Roasted Tomato Soup, something I never tried before. I remember seeing Elaine's version and how good it looked, it wasn't complicated at all to do and it seemed like a great way to use up a bunch of tomatoes.

Whole unpeeled garlic cloves are roasted along with the tomatoes and then the pulp is squeezed into the pot.

Using an immersion blender makes the process go really fast and incorporates all the flavors together.

The end result will be a smooth creamy texture packed with tons of flavor, it sure beats a can or a box any day!

I adapted my version slightly by adding some tomato paste, I had very juicy tomatoes so the paste helped with that, and I also used half and half instead of heavy cream because that's what I had on hand.

ROASTED TOMATO SOUP

Ingredients:

4 pounds tomatoes,

5 garlic cloves, unpeeled

4 tablespoons olive oil

1 teaspoon kosher salt

Fresh ground black pepper

1 medium onion, chopped

1 teaspoon dried oregano

2 teaspoons sugar

2 teaspoons of tomato paste

1 tablespoon butter

3 cups chicken stock

1/2 cup of half and half

Directions:

Preheat oven to 350 degrees.

Place tomatoes, cut sides up, on a large baking sheet lined with aluminum foil. Add unpeeled garlic cloves to the tomatoes. Drizzle 3 tablespoons of the olive oil all over the tomatoes and sprinkle with salt and pepper. Roast for 1 hour, let the tomatoes cool for a little and then peel garlic.

Cook onion, oregano and sugar in 1 tablespoon of olive oil and the butter in a heavy pot until onion is soft, about 5 minutes. Add tomatoes, garlic and stock and simmer, covered, for 20 minutes.

Place an immersion blender into the pot and puree the soup. If you don't have an immersion blender pour the soup into a regular blender and puree. You may have to do it in batches though.

Feel free to strain your soup if you see small seeds or a bit of tomato skin, I didn't have to with my immersion blender, it was fine. Pour strained soup into a small clean pot, stir in half and half or cream and taste for seasoning, I added a tiny bit more sugar to mine.

Now grab a bowl and a ladle!

I garnished mine with homemade pesto, the fresh basil flavor went perfect with the soup.

After we had some for lunch I put the rest away into containers for freezing when the cold Chicago weather really comes on strong.

Buon Appetito!

Time to Make the Pesto!

Our basil this year was the best ever! It was so nice to have it available whenever I needed it this summer, but now that the nights are getting cooler I thought it was time to cut it down and make some pesto before it shrivels up and that would be just to sad!

As you can see I had my work cut out for me. The bowl was overflowing and this was my first batch!

I personally don't like when pesto turns dark after a couple of days, I found that by blanching the basil in boiling water for just 15 seconds and then submerging it into an ice bath will keep it the color a vibrant green much longer.

When I buy store bought pesto's sometimes I find them way too garlicky or just too oily for my taste, but when you make your own you can add or subtract any of the amounts that you put into it. My advice is keep tasting it as you go along to get the right balance for you.

This year I used toasted walnuts instead of pine nuts, I'm sorry but I just can't bring myself to pay ten dollars for 4 ounces of pine nuts. I don't know why they're so high this year!

Actually the walnuts were a perfect substitution, we loved the flavor it added.

This is just a guideline for Basil Pesto, like I said you can add or subtract any of the ingredients or substitute any kind of toasted nut of you like.

After you pick the best leaves off the vines, blanch for 15 seconds in boiling water then submerge into an ice bath and squeeze the basil of all excess water.

For every 2 cups of basil add 1 garlic clove, 1/4 cup of toasted nuts, 1/2 cup of grated parmesan cheese, salt, pepper and olive oil.

In a food processor place nuts first and garlic, then add basil, cheese and stream in as much olive oil as you like. Keep tasting all the way until you get it to your liking.

There's so many uses for basil pesto but my favorite way is to simply toss it into some warm pasta!

Since I had so much basil, I wanted to try freezing some. On Facebook a few weeks ago I read how Lidia Bastianich does hers, she said, "Pluck the whole leaves and set them in a small paper cup, fill with water until the herb is submerged, then freeze. When frozen solid, pop the block of ice with the embedded herbs out of the paper cup and into a ziplock bag. The herbs, once the ice melts will be fresh and ready to use."

I filled 3 bags but I'm making more for sure. I hope you will give this a try it was so simple to do and you can pack quite a few leaves into the paper cups as opposed to using ice cube trays.

Thanks Lidia, I can't wait to pop these into my sunday sauce this winter!

Have a nice week everyone, and Buon Appetito!

Asiago, Romano and Black Pepper Biscotti

Savory biscotti, excellent on their own, even better when you're sipping a glass of wine, also the perfect companion with all your homemade soups, chili's and salads.

Just like its cousin the sweet biscotti, the combinations you could use here are endless and left only to your imagination!

These are so flavorful and perfect for entertaining, with every crunchy bite you'll taste the bold flavors of cheese, the spiciness of the black pepper and just a hint of whatever herb you use.

Hard and semi hard cheeses are best, think parmesan, chedder, gouda, provolone to name a few, for nuts you could use pistachio's, pine nuts, walnuts, almonds or pecans, herbs such as thyme, basil, oregano and rosemary, like I said the possibilities are endless!

Now go and create a batch, here's the basic recipe. Feel free to switch out the cheese and herbs of your choice, I did!


Ingredients:
4 cups flour
1 1/2 tablespoons coarsely ground black pepper
2 teaspoons baking powder
2 teaspoons kosher salt
1 cup grated Asiago cheese
1 cup grated pecorino Romano
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup thinly sliced almonds

Snipped fresh thyme, not too much

A healthy pinch of cayenne pepper, (optional)
3 large eggs lightly beaten, plus 1 large egg, lightly beaten, for brushing the dough
1 cup whole or 2 percent milk

Directions:

Combine the flour, peppers, baking powder, salt and cheeses in the bowl of a food processor; pulse to combine. Add the butter and pulse briefly. Add the almonds but do not process.
Combine the 3 beaten eggs and the milk in a measuring cup, then add to the food processor bowl, pulsing as you pour. Process just until the egg mixture and nuts are incorporated and the dough begins to form a ball.

Turn out the dough onto a large piece of wax paper, patting it into a disk. Wrap the disk in the paper and refrigerate for at least 2 hours and up to overnight.
Position oven racks in the middle and lower third of the oven; preheat to 350 degrees. Line 2 rimmed baking sheets with parchment paper or silicone liners.
Remove the dough from the refrigerator; if it is very firm let it sit at room temperature for about 15 minutes. Divide into 4 equal pieces. Roll each piece into a log about 11 inches long, 2 inches wide, and 3/4-inch to 1-inch thick. Place 2 logs on each baking sheet, spaced at least 1 inch apart. Use a pastry brush to lightly brush the tops of the logs with the remaining beaten egg, if using.

Bake for 15 minutes, then rotate the baking sheets from top to bottom; then bake for 15 minutes so the logs are golden on top and springy to the touch. Use a wide spatula to transfer the logs to a wire rack to cool for 20 minutes; keep the baking sheets at hand because they will be used to bake the sliced biscotti. (Wipe the paper or liners clean as needed.)

Reduce the oven temperature to 325 degrees. Working with one log at a time, place it on a cutting board and use a serrated knife to cut crosswise on the diagonal with a slow, sawing motion into 1/3-inch-thick slices, arranging them closely together on the baking sheets as you go. Bake both sheets for 15 minutes (on the middle and lower racks), then rotate them from top to bottom and front to back; bake for 15 minutes, until the biscotti are golden and crisp. Transfer to a wire rack to cool completely.

Recipe makes approximately 7 to 8 dozen.

MAKE AHEAD: The dough needs 2 hours rest in the refrigerator, or overnight. The dough can be made in advance and refrigerated for up to 3 days or frozen in a food storage bag for up to 3 months. Baked biscotti will keep at room temperature for up to 2 weeks in an airtight container.
Recipe adapted from The Washington Post 2009

Buon Appetito!

Okra, Three Ways: Pickled, Stir-Fried, and Gumbo-ed

Something else that flourishes in hot, dry weather is okra. Though looking out my window at the moment all I see is rain and gray clouds, courtesy of tropical storm Hermine, I will pass on these delicious sounding recipes that our CSA farmer sent out.


PICKLED OKRA

3 CUPS WATER
3 CUPS APPLE CIDER VINEGAR
6 TABLESPOONS SALT (PREFERABLY SEA SALT)

THE ABOVE MIXTURE ARE TO BE HEATED TO A BOIL JUST BEFORE POURING OVER THE OKRA AND SPICES

1/2 TEASPOON DILL WEED PER JAR OF OKRA
1 WHOLE JALAPENO PEPPER PER JAR
1 CLOVE OF GARLIC PER JAR (SLICE GARLIC IN HALF)
1/2 TEASPOON OF MUSTARD SEED PER JAR

3 POUNDS OF OKRA

1. PACK SPICES IN BOTTOM OF JAR
2. PACK WHOLE OKRA IN JAR
3. BOIL WATER, VINEGAR, AND SALT MIXTURE
4. POUR OVER OKRA AND SPICES (FILL TO 1/2 INCH FROM TOP OF JAR
5. CAP EACH JAR WITH THE CANNING LIDS AND PROCESS SEALED JARS IN BOILING WATER FOR 5 MINUTES
6. LET JARS COOL AND REMOVE AND ALLOW OKRA TO MARINATE FOR ABOUT 4-6 WEEKS BEFORE EATING

FRESH OKRA GUMBO

4-6 SLICES OF BACON ( YOU DON'T HAVE TO USE BACON---YOU CAN USE OLIVE OIL OR COCONUT OIL IN PLACE OF BACON GREASE TO MAKE THE ROUX)
4 TBSP UNBLEACHED FLOUR
5 CUPS SLICE OKRA
3/4 CUP CHOPPED ONION
3 CLOVES GARLIC, CHOPPED
3 CUPS PEELED, CHOPPED TOMATOES (FRESH IS BEST BUT CANNED WILL DO. YOU CAN ALSO USE 1 CAN OF ROTEL TOMATOES IF YOU LIKE SPICY!)
1/2 TSP SALT
1/2 TSP BLACK PEPPER
HOT COOKED RICE

COOK BACON IN LARGE SKILLET OVER MEDIUM HEAT UNTIL CRISP. REMOVE FROM HEAT AND CRUMBLE BACON IN A SEPARATE BOWL-----SET ASIDE. RESERVE 6-8 TABLESPOONS OF BACON DRIPPINGS IN SKILLET.

STIR FLOUR INTO DRIPPINGS AND COOK OVER MEDIUM HEAT STIRRING CONSTANTLY UNTIL THE ROUX IS CARAMEL COLORED (ABOUT 10-15 MINUTES). ADD ONION AND GARLIC AND SAUTE FOR ABOUT 10 MINUTES. ADD OKRA AND COOK FOR ABOUT 5 MORE MINUTES, STIRRING CONSTANTLY. STIR IN TOMATOES AND SPICES. COVER AND SIMMER 20-30 MINUTES, STIRRING OCCASIONALLY. SERVE OVER RICE AND SPRINKLE WITH THE CRUMBLED BACON.


FRESH OKRA STIR FRY

4 -- 6 CUPS CHOPPED OKRA
1 LARGE POBLANO PEPPER, CHOPPED
3 - 4 TBSP OLIVE OIL OR COCONUT OIL
2 CLOVES GARLIC, CHOPPED
1 MEDIUM ONION, CHOPPED
1/3 TO 1/2 CUP SESAME SEEDS (OPTIONAL)
1/3 TO 1/2 CUP PEANUTS INSTEAD OF SESAME SEEDS (OPTIONAL)
HOT COOKED RICE

HEAT OIL IN LARGE SKILLET. ADD ONION AND GARLIC AND SAUTE FOR ABOUT 10 MINUTES. THEN ADD THE CHOPPED POBLANO PEPPER AND SAUTE FOR ABOUT 8 - 10 MINUTES. THEN ADD OKRA AND SAUTE 15 - 20 MINUTES. ADD SESAME SEEDS OR PEANUTS AND SERVE OVER RICE. SEASON TO TASTE WITH SOY SAUCE.

Recipes for a Sweet New Year

As we wish everyone a happy, healthy, joyous and prosperous Shanah Tovah, we are happy to provide you with the links to our wonderful Yom Tov recipes from this season.

Rosh Hashanah Recipe: CKCA's Famous Honey Cake

CKCA's Yom Tov Treat: Dark Chocolate Cake with Mocha Fudge Frosting

CKCA's Yom Tov Treat: Mama Deb's Famous Apple Kugel.

Enjoy and we look forward to seeing everyone in 5771. Until then, Happy Cooking and Chag Samayach!!

Sleepytime vanilla tea smoothie (ACD friendly)

Staying with a low-carb, low-glycemic diet for life is an ongong battle I face as someone who is extremely sensitive to carbohydrates and prone to candida reoccurrence. I'm constantly monitoring how many carbs I eat and what kind of carbs. There's a fine line for me between too much and too little. Too many carbs and my symptoms return; too little carbs and my brain and body don't function properly.

I also long for an occasional treat. My newest reward is Celestial Seasonings Sleepytime Vanilla Tea. It's a new offering in the tea aisle. I love this herbal tea hot, iced and made into a tea-protein smoothie.

I like to combine a Sleepytime Vanilla Tea smoothie with my breakfast which is the most important meal of the day for me. I need to replenish my glycogen. If I skimp on breakfast, I won't have the energy I need for the day so I add a bowl of hot quinoa to my morning meal.

I take 2/3 cup cooked, whole-grain quinoa and mix it with 1/2 cup unsweetened hemp milk, 1 tsp. ground cinnamon and some stevia for sweetener. I microwave this mixture for about 1 1/2 minutes. I top my cereal off with 1 T. of toasted pumpkin seeds. Pairing this cereal with a tea smoothie is the perfect mixture of carbs, protein and deliciousness.

Sleepytime Vanilla Tea Smoothie

Ingredients:

1. 1 cup extra-strength, brewed Sleepytime Vanilla Tea
2. 1-2 scoops vanilla rice protein
3. 1 tsp. guar gum powder
4. alcohol-free stevia to taste
5. 1 T. alcohol-free vanilla extract optional
6. 2 cups crushed ice
7. smidge of hemp milk for additional creaminess (optional)

Directions:

1. Brew Sleepytime Vanilla Tea. Use 2-3 bags per one cup of hot water.
2. Chill the tea in the fridge.
3. Place all ingredients in a blender or food processor and blend on high until the mixture reaches a soft-serve ice cream-like texture.

Note: Makes a generous amount. You can store extra in the freezer for a treat later but it will need to be thawed out slightly before eating.

Parmesan-Eggplant Crisps

Our current eggplant glut reminded me of this recipe from Cooking Light 2000. In fact, in looking through my four Cooking Light cookbooks' indexes for this one, I realized that there are tons of eggplant and okra recipes in these books which include everything from the magazine for each year.

This one is simply delicious.

Parmesan-Eggplant Crisps

1/4 cup fat-free mayonnaise [didn't have any, used regular]
1 (3/4 pound) eggplant, cut crosswise into 24 slices
1/2 cup crushed saltine crackers (about 12 crackers) [I didn't have any ... used breadcrumbs]
1/2 cup (2 ounces) grated fresh Parmesan
Cooking spray

Combine crackers and cheese in a shallow dish.

Spread about 1/2 teaspoon mayonnaise over both sides of eggplant slices, using a rubber spatula. As you spread the mayonnaise on a side, dredge it in the cracker-cheese mixture.

Place eggplant in a single layer on a baking sheet coated with cooking spray; chill 2 hours [I never remember to do this early enough to chill it ... it is great anyway].

Preheat oven to 425°.

Bake eggplant for 15 minutes; turn slices over; and bake an additional 5 minutes or until crisp. Yield: 4 servings.