Friday Recipes

Finally, the weekend. Here are six recipes to try over the weekend. Enjoy!

LENTIL VEGETABLE SOUP

This comes from Ina Garten of The Food Network's Barefoot Contessa. Total Time: 2 hr 5 min; Prep: 20 min; Inactive: 15 min; Cook: 1 hr 30 min; Yield: 8 to 10 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ina-garten/lentil-vegetable-soup-recipe.print.html?oc=linkback

Ingredients

1 pound French green lentils

4 cups chopped yellow onions (3 large onions)

4 cups chopped leeks, white part only (2 leeks)

1 tablespoon minced garlic (3 cloves)

1/4 cup good olive oil, plus additional for drizzling on top

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

1 tablespoon minced fresh thyme leaves or 1 teaspoon dried

1 teaspoon ground cumin

3 cups medium-diced celery (8 stalks)

3 cups medium-diced carrots (4 to 6 carrots)

3 quarts chicken stock

1/4 cup tomato paste

2 tablespoons red wine or red wine vinegar

Freshly grated Parmesan cheese

Directions

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

CHOCOLATE COCONUT CAKE

This comes from Melissa Clark in The New York Times' Cooking e-newsletter. Melissa writes, “The fine, feathery crumb of this dessert, which is on the lighter side of chocolate cakes, is balanced by a slather of glossy, fudgy frosting. A topping of shredded coconut provides additional richness and texture. Make it the day before serving; its flavor only improves overnight.” Time: 1 1/4 hours, plus cooling; makes one 10-inch torte, 8 to 10 servings

To view this online, click here.

Ingredients

For the Cake:

7 ounces unsalted butter (1 3/4 sticks), plus more for the pan

5 1/4 ounces chopped dark chocolate (at least 60 percent)

1 1/4 cups all-purpose flour

2 teaspoons baking powder

2 tablespoons cocoa powder

1/4 teaspoon kosher salt

1 cup plus 1 tablespoon unsweetened shredded coconut

4 large eggs, whites and yolks separated

1 cup superfine sugar

3/4 cup plus 2 tablespoons heavy cream

For the Frosting:

7 ounces/200 grams chopped dark chocolate (at least 60 percent)

1/2 ounce unsalted butter (1 tablespoon)

1/2 cup unsweetened shredded coconut

Preparation

Heat oven to 350 degrees, and bring a medium pot of water to a boil. Butter a 10-inch springform pan.

Make the cake: In a metal bowl, combine the butter and chocolate; place the bowl over (not in) the pot of simmering water. Melt the chocolate, stirring occasionally, then remove from heat to cool slightly. (Alternatively, melt the chocolate and butter in the microwave on a low setting.)

Into a medium bowl, sift the flour, baking powder, cocoa powder and salt. Add the shredded coconut and stir to combine.

In the bowl of an electric mixer, beat the egg yolks and sugar until pale and fluffy. Add the cooled chocolate mixture, mix to combine. Alternating, fold the flour mixture and the cream into the batter.

In the clean bowl of an electric mixer, beat the egg whites until stiff, then fold gently into the batter. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of cake emerges clean, about 50 minutes. Cool on a wire rack.

Make the frosting: In a medium heatproof bowl, melt the chocolate over a pot of simmering water (or you can do this in a microwave on a low setting). Remove from heat and stir in the butter. Cool slightly, until the chocolate thickens somewhat, then spread the frosting over the cake. Sprinkle coconut on top; let set, then serve.

SEPHARDIC CHALLAH WITH WHOLE SPICES

This comes from Julia Moskin in the The New York Times' Cooking e-newsletter. Julia writes, “Challah is tremendously popular in the United States, among Jews and non-Jews alike. But it doesn’t say anywhere in Jewish scripture that challah is a braided, sweet, eggy, deliciously squishy bread of the kind familiar to most Americans; that loaf is Ashkenazi, from Eastern European Jews. The Sephardic and Mizrahi Jews from North Africa and the Middle East, have their own distinct traditional loaves. Here, use the raisins, eggs and full amount of honey to make a richer, festive Sephardic loaf that is delicious by itself; leave them out for a lean, savory Mizrahi bread that goes beautifully with Moroccan tagines and Middle Eastern mezes, salads and dips.” Time: 4 to 5 hours; makes 2 round loaves.

To view this online, click here.

Ingredients

1/2 cup raisins, dark or golden or a combination (optional)

4 tablespoons sesame seeds

1 tablespoon caraway or coriander seeds

1 tablespoon anise, cumin or poppy seeds

1 envelope active dry yeast

5 cups bread flour, more for dusting work surface

2 1/2 tablespoons extra-virgin olive oil, more for oiling bowl and pans

2 to 4 tablespoons honey (depending on how sweet you like your challah)

2 eggs, at room temperature (optional)

1 tablespoon/16 grams kosher salt

Cornmeal, for dusting

2 egg yolks

Preparation

If using, cover raisins in 2 cups warm water and let plump for 30 minutes. Drain well and set aside.

In a skillet, toast 1 tablespoon sesame, the caraway and the anise or other seeds over moderate heat until fragrant, 2 minutes. Transfer to a plate and let cool.

In a small bowl, combine yeast with 2 tablespoons warm water (you can use the soaking water from the raisins if handy). Let stand until thoroughly moistened, about 5 minutes.

In the bowl of a standing electric mixer fitted with the dough hook, combine flour with olive oil, honey, eggs (if using) and warm water (3/4 cup if using eggs; 1 1/2 cups if not).

Mix at low speed until a very soft dough forms. If it is stiff, add warm water a tablespoon at a time. Add salt, yeast mixture and toasted seeds and mix at medium-low speed until the dough is supple and smooth, 10 minutes. Mix in raisins. Using oiled hands, transfer the dough to a large oiled bowl. Cover the bowl with plastic wrap and let stand in a draft-free spot until the dough is doubled in size, 1 1/2 to 2 hours.

Lightly oil 2 small cookie sheets and dust them with cornmeal. Turn the dough out onto a lightly floured work surface and press to deflate. Cut the dough in half and let rest for 5 minutes. Roll each piece into an 18-inch-long rope and let rest for 5 minutes longer, then roll each rope into a 32-inch rope. Take 1 of the ropes and, starting from 1 end, form the dough into a coil; tuck the ends under the completed coil. Repeat with the remaining rope.

Transfer each coil to a baking sheet and cover each loaf with a large inverted bowl. Let stand for 1 hour, until the loaves have nearly doubled in bulk. (The risen loaves can be frozen, wrapped, for up to 2 weeks; top and bake just before serving.)

Heat oven to 400 degrees. In a bowl, whisk egg yolks with 1 tablespoon water. Brush the egg wash over the loaves and let stand uncovered for 30 minutes. Brush with the egg wash once more and sprinkle with the reserved sesame seeds. Bake the loaves side-by-side in the center of the oven for 30 minutes, until they're golden and sound hollow when tapped on the bottom. Transfer the loaves to racks and let cool before serving or slicing.

RASPBERRY ROSE RUGELACH

This also comes from Melissa Clark in the same New York Times Cooking e-newsletter. (This is from Chicago's HotChocolate restaurant.) Melissa writes, “With its garnet-hued raspberry jam filling and fragrant rose sugar topping, this rugelach is a vivid departure from more traditional incarnations. It also uses two different kinds of salt, which provide forthright seasoning and a bare hint of crunch. You can make them up to 5 days ahead, if stored in an airtight container.” Time: 4 hours; makes 4 dozen rugelach

To view this yummy recipe online, click here.

Ingredients

1 cup plus 1 tablespoon granulated sugar

1 1/2 teaspoons rose water

2 cups all-purpose flour, plus more for rolling

1 teaspoon kosher salt

1 teaspoon flaky sea salt

8 ounces unsalted butter (2 sticks), at room temperature

8 ounces cream cheese, at room temperature

1 teaspoon vanilla extract

Nonstick spray

1 1/2 cups raspberry jam

1 large egg white, lightly beaten

Preparation

In a medium bowl, combine 1/2 cup sugar and the rose water. Rub together, then leave uncovered to dry, at least 2 hours. When dry, rub between fingers or use a mortar and pestle to break up any large chunks. (Rose sugar can be made up to 3 days ahead and stored airtight at room temperature.)

Meanwhile, in a medium bowl, whisk together flour, kosher salt and sea salt.

In the bowl of a stand mixer, beat butter on medium speed for 5 to 10 seconds. Beat in cream cheese. Beat in remaining 1/2 cup plus 1 tablespoon sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl, then beat in vanilla.

With mixer on low speed, beat in flour mixture until dough comes together but still looks shaggy, about 30 seconds.

Dump dough and crumbs onto the counter and use your hands or a plastic bench scraper to bring dough together into a mass. Divide dough in half, wrap in plastic wrap and pat into rectangles. Chill at least 2 hours and up to 1 week.

Lightly dust an 11-by-17-inch piece of parchment paper with flour. Place 1 dough rectangle onto the parchment, dust with flour, cover with another piece of parchment, and roll dough out into a rectangle, leaving a 1-inch border between edge of parchment and dough. If dough sticks, peel back parchment, dust with more flour, replace parchment. Repeat with second dough half, then chill for 30 minutes.

Heat oven to 350 degrees. Line 3 baking sheets with parchment paper and lightly coat with nonstick spray.

Working with one sheet at a time, move rolled-out dough to work surface. Peel one layer of parchment off to unstick it from the dough, replace it lightly on top of the dough, then flip and peel other side off. Spread 3/4 cup jam in a thin, even layer on dough. Using a fluted dough cutter (or a sharp paring knife), trim edges and divide dough in half lengthwise into two long strips. Working with one strip at a time and moving crosswise, cut diagonal lines to form triangles with flat tips, with each base about 2 inches wide and each tip about 1/4 inch wide. There should be about 12 triangles per strip.

Using an offset spatula, separate a triangle away from rest of dough. Starting from the wide base, roll dough up and place tip-side down on prepared baking sheet. Repeat with remaining triangles, spacing them 1 inch apart.

Brush tops of rugelach with egg white and sprinkle with rose sugar. Bake, rotating pans halfway through, until golden, 22 to 28 minutes. Cool on sheet pans for 2 minutes, then transfer to wire rack to cool completely.

CREAMY PASTA WITH BROCCOLI, PARMESAN CHEESE, AND HAM

This comes from Diana Rattray, About.com's Southern Food expert. Diana writes, “This pasta is a snap to prepare. Cook the pasta, quickly steam the broccoli, and stir-fry the ham and garlic for a few minutes. The simple sauce is made with heavy cream and Parmesan cheese. For a gluten-free diet, serve the dish with gluten-free pasta.

“Leave out the ham and this could easily become a vegetarian dish.” Prep Time: 20 minutes; Cook Time: 15 minutes; Total Time: 35 minutes; Yield: 4 Servings

To view this online, click here.

Ingredients

8 ounces pasta (penne, elbows, shells, or similar)

3 cups broccoli florets, roughly chopped, about 1 medium broccoli crown

3 tablespoons butter

1 1/2 to 2 cups diced ham, about 8 ounces

1 large clove garlic, finely minced

2 to 3 teaspoons chopped fresh basil or about 1/2 teaspoon dried leaf basil

3/4 cup heavy cream

3/4 cup fresh grated Parmigiano-Reggiano (Parmesan) cheese

salt and freshly ground black pepper, to taste

Preparation

Cook the pasta in a pot of boiling salted water following the package directions. Drain in a colander.

Meanwhile, put the broccoli pieces in a steaming basket. Bring about an inch of water to a boil in a medium to large saucepan. Put the steaming basket in the pan (above the water, so the broccoli doesn't sit in the water). Cover the pan and steam the broccoli for about 4 minutes, or until the florets are just barely tender.

In a skillet or saute pan over medium heat, melt the butter. Add the ham and cook, stirring, until browned. Add the garlic and cook for 1 more minute. Add the basil, cream, and Parmesan cheese. Bring to a simmer over low heat and continue cooking for about 1 minute.

Taste and add salt and pepper, as needed. Combine with the drained pasta and toss. Heat through.

Transfer the pasta mixture to a serving bowl and toss again at the table just before serving.

Serve with extra Parmesan cheese, a tossed salad or Caesar Salad, along with crusty rolls or bread.

Variations

Replace the ham with diced Canadian bacon or about 6 to 8 strips of cooked diced bacon.

Replace the broccoli with steamed or microwaved frozen peas.

CHOCOLATE-ORANGE MAPLE SNAPS

This comes from the March 2015 issue of Vegetarian Times, page 71. It begins, “These snaps are great on their own, or as wafers for sandwich cookies. Maple syrup lends flavor and moisture, which lets you cut down on oil in the dough.” Makes 40 cookies in 30 minutes or less.

To view this online, click here.

3/4 cup maple syrup

1/4 cup canola oil

1 Tbs. cornstarch dissolved in 1 Tbs. water

1/2 tsp. vanilla extract

2 Tbs. grated orange zest

1/2 cup all-purpose flour

1/2 cup whole-wheat pastry flour

3 Tbs. unsweetened cocoa powder

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

Preheat oven to 350°F. Coat three baking sheets with cooking spray.

Whisk together maple syrup, oil, cornstarch mixture, vanilla, and orange zest in large bowl.

Sift together flours, cocoa powder, baking powder, baking soda, and salt. Whisk dry ingredients into wet ingredients until smooth.

Measure out cookie dough in 1-tsp. scoops, and arrange 2 inches apart on prepared baking sheets. Bake 12 to 15 minutes, or until cookies are firm on top and edges have darkened.

nutritional information Per Cookie: Calories: 42; Protein: less than 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 7 g; Cholesterol: 0 mg; Sodium: 30 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan