Friday Recipes

Finally, Friday! Here are six recipes to help you through the weekend. Enjoy!

CHOCOLATE LOAF CAKE WITH CHOCOLATE GLAZE

This is from Diana Rattray, About.com's Southern Food expert. Diana wrote, “This chocolate loaf cake is the perfect size for a family dessert, and it is easy to prepare and bake. The cake and the simple glaze are both made with cocoa powder.

“Serve the cake with a scoop of ice cream for an incredibly delicious dessert.” Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes; Yield: 12 to 16 servings.

To view this online, click here.

Ingredients

1/2 cup (4 ounces) butter, softened

1 1/2 cups sugar

3/4 teaspoon salt

2 teaspoons vanilla extract

1 teaspoon baking soda

1/4 teaspoon baking powder

2/3 cup unsweetened cocoa powder

3 large eggs

1 1/4 cups all-purpose flour, 5 1/ 2 ounces

3/4 cup milk

Chocolate Glaze

6 tablespoons butter

1/4 cup unsweetened cocoa powder

1/4 cup milk

2 cups confectioners' sugar

1/2 teaspoon vanilla extract, optional

Preparation

Heat the oven to 350° F. Grease and flour a 9-by-5-by-3-inch loaf pan or spray with a baking spray (with flour in it).

Beat sugar and butter together until well blended. With the mixer on low speed, add the salt, vanilla extract, baking soda, baking powder, and cocoa. Mix until blended.

Add the eggs, one at a time, beating well after each addition.

Add about one-third of the flour and half of the milk and mix on low speed until blended.

Add another one-third of the flour and the remaining milk and mix until well blended. Add the remaining flour and mix until blended. Do not overbeat.

Pour the batter into the prepared loaf pan and spread evenly.

Bake for about 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.

Remove to a rack to cool in the pan for about 10 minutes. Carefully remove the cake from the pan and cool completely on a rack.

Glaze the cake with the chocolate glaze (directions below) or frost as desired. Or serve slices with fruit and whipped cream or ice cream.

Chocolate Glaze

Sift the confectioners' sugar into a bowl and set aside.

In a saucepan over low heat, melt the butter. Whisk in the cocoa powder and milk and continue cooking and stirring until thickened.

Remove the chocolate mixture from the heat and whisk in the confectioners' sugar. Thin with more milk, if needed, or add more confectioners' sugar if a thicker icing is desired.

Spread or drizzle the warm glaze over the cooled cake.

Once the glaze is firm, cover the cake with foil or plastic wrap. Store leftovers at room temperature for up to 3 to 4 days or refrigerate for up to 1 week. The unfrosted cake may be wrapped and frozen or up to 6 months.

ORANGE CHESS PIE

This comes from About.com's Southern Food expert, Diana Rattray. For this recipe, Diana wrote, “This refreshing orange chess pie is an amazing dessert, and it can be enjoyed any time of the year! With fresh orange juice and grated zest and fresh lemon juice, it is bright and bursting with citrus flavor.

“I've included a simple pie crust recipe, but you can use a frozen crust or refrigerated pie dough. Follow the instructions for partially baking a pie crust.” Prep Time: 30 minutes; Cook Time: 65 minutes; Total Time: 95 minutes; Yield: 8 Servings

To view this online, click here.

Ingredients

Pie Crust (or use a purchased 9-inch pie shell)

1 1/4 cups all-purpose flour

4 ounces chilled butter, cut in small pieces

1/2 teaspoon salt

1 scant teaspoon granulated sugar

3 to 4 tablespoons of ice water

Filling

1 1/2 cups sugar

1 tablespoon all-purpose flour

2 tablespoons cornmeal

1/4 teaspoon salt

6 tablespoons butter, melted

2 tablespoons milk

finely grated zest of 1 orange

1/3 cup fresh squeezed orange juice

1 1/2 tablespoons lemon juice (about half of a lemon)

4 large eggs, lightly beaten

Preparation

Pie Crust

Put the 1 1/4 cups of flour, 1 teaspoon of salt, and 1 teaspoon of sugar in a food processor and pulse to blend. Add half of the chilled butter pieces and pulse 5 or 6 times. Add the remaining chilled butter pieces and pulse another 5 or 6 times. You should have visible pieces of butter in the mixture with some the size of peas.

Sprinkle about 2 tablespoons of the ice water over the flour and pulse a few times.

Add more water, about 2 to 3 teaspoons at a time, pulsing a couple of times after each addition. When the mixture begins to clump together, turn it out onto a floured surface.

With your hands, knead just enough to shape the dough into a disk. Overworking the dough can cause shrinkage when the pie is pre-baked, so handle it as little as possible.

Wrap the disk in plastic wrap and refrigerate for about 45 minutes.

Heat the oven to 375° F.

Roll the disk out into a 12-inch circle about 1/8-inch thick. Keep checking and adding flour to the work surface if you notice any sticking.

Fit the pastry into the pie plate and crimp the edge as desired.

Line the pastry with parchment paper or foil and fill about 2/3 full with pie weights or dried beans.

Bake for 15 minutes. Remove the parchment or foil with the pie weights. Prick the dough all over, and then bake for about 5 minutes longer, or just until you begin to see a little color. Remove the crust to a rack and reduce the oven temperature to 350° F.

Orange Filling

In a mixing bowl combine the 1 1/2 cups of sugar, 1 tablespoon of flour, cornmeal, 1/4 teaspoon of salt, 6 tablespoons of melted butter, the milk, orange zest and juice, the lemon juice, and the lightly beaten eggs. Beat with an electric mixer until well blended.

Pour the orange filling mixture into the partially baked pie crust. Bake at 350° F for about 40 to 45 minutes, or until set. Check the pie for browning after about 20 to 25 minutes. If necessary, put a pie shield or homemade foil ring over the edges of the crust to prevent over-browning.

Remove the pie from the oven and let it cool on a rack. Chill before serving.

Serve this pie with freshly whipped cream or thawed whipped topping.

POTATO CAVATELLI

This comes from Kim Severson in The New York Times Cooking e-newsletter. Kim wrote, “These are an easy, homey version of handmade pasta that freeze well. They are sturdier and more toothsome than gnocchi but have more character than dried cavatelli. It takes a little practice to get the flip of the indentation just right, but once you get the feel for it you can turn out enough for dinner quickly. They hold up well under a heavy tomato ragù, but also take well to a simple sauce of butter, a little pasta water and Parmesan or pecorino. This recipe is easy to double, too, which leaves plenty to freeze for another night. Spread in a single layer on a baking sheet dusted in flour, then store in a zippered plastic bag.” Time: 45 minutes; makes 6 servings as a first course, 4 as a main course.

To view this online, click here.

Ingredients

2 large russet potatoes

1 tablespoon butter

1/4 cup milk

1/4 cup neutral oil, like canola

1 teaspoon kosher salt

4 eggs

3 cups flour/450 grams, plus more for rolling

Preparation

Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.

In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cups flour, gradually adding more until dough is stiff and not sticky. (The amount of flour needed can vary greatly.)

Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.

In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings will take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.



MEZZI RIGATONI WITH BUTTERNUT SQUASH AND SPICY SAUSAGEbr />
This wonderful recipe is from Giada De Laurentiis, star of The Food Network's Giada At Home, and posted on The Today Show's cooking e-newsletter. The recipe begins, “Need to put dinner on the table but the fridge and pantry are looking scarce? You're in luck because Giada De Laurentiis has two delicious meals that only use five simple ingredients. Here, the celebrity chef is sharing two great five-ingredient recipes: mezzi rigatoni with butternut squash and spicy sausage, plus flat iron steak with piquillo pepper pesto.”

To view this online, go to http://www.today.com/recipes/mezzi-rigatoni-butternut-squash-spicy-sausage-t64641

Ingredients

1 pound mezzi rigatoni pasta

2 tablespoons extra virgin olive oil, plus 3 tablespoons for finishing

1 pound spicy Italian sausage, casing removed

1 pound butternut squash, peeled and cut into 1/3 inch pieces

1 1/2 cups water

1/4 teaspoon kosher salt

1 cup freshly grated Parmesan cheese, divided

2 cups roughly chopped baby arugula

Preparation

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 8 to 10 minutes or until just al dente. Drain well reserving 1/2 cup of the pasta water.

In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add the sausage and cook, breaking it up with a wooden spoon into bite sized pieces, until the sausage is cooked though. Add the diced squash to the pan and stir to combine. Add the water and season with the salt. Using the wooden spoon, make sure all of the squash is submerged. Reduce the heat to medium and simmer until the squash is tender and the liquid has reduced by half, about 10 minutes. Add the cooked pasta and 3/4 cup parmesan. Stir vigorously to combine, breaking up the squash slightly as you go and thinning with pasta water as needed until the pasta is coated in a light and creamy sauce. Stir in the arugula and the remaining 3 tablespoons of olive oil. Cook just until the arugula is wilted. Serve topped with the remaining Parmesan.

BUTTERNUT ROAST CHICKEN

This comes from Nigella Lawson in The New York Times Cooking e-newsletter. The recipe begins, “Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic. If you want to substitute maple syrup for the honey, you can. Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven.” Makes 4 servings.

To view this online, go to http://cooking.nytimes.com/recipes/7264-buttermilk-roast-chicken.

Ingredients

1 4-pound chicken

2 cups buttermilk

1/4 cup plus 2 tablespoons vegetable oil

2 cloves garlic, lightly crushed

1 tablespoon crushed black peppercorns

1 tablespoon Maldon or other sea salt

2 tablespoons fresh rosemary leaves, roughly chopped

1 tablespoon honey

Preparation

Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.

Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.

Heat oven to 400 degrees.Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh,about another 20 minutes.

Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.

SIMPLE PERFECT ENCHILADAS

This comes from The Food Network's Ree Drummond. Total Time: 1 hour; Prep: 20 minutes; Cook: 40 minutes; Yield: 6 servings; Level: Easy.

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/simple-perfect-enchiladas-recipe.html?oc=linkback

Ingredients

Sauce:

1 tablespoon canola oil

2 tablespoons all-purpose flour

One 28-ounce can enchilada or Mexican red sauce

2 cups chicken broth

1/2 teaspoon salt

1/2 teaspoon black pepper

Meat:

1 tablespoon canola oil

1 pound ground beef

1 medium onion, chopped

Two 4-ounce cans diced green chiles

1/2 teaspoon salt

10 to 14 corn tortillas

Canola oil, for frying

1/2 cup chopped black olives

1 cup chopped green onions

3 cups grated sharp Cheddar

Chopped fresh cilantro, for garnish

Beans and/or rice, for serving

Directions

For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.

For the meat: In a large skillet over medium-high heat, add the oil. Brown the ground beef with the onions. Drain the fat, and then add the green chiles. Add the salt and stir to combine. Turn off the heat and set aside.

In a small skillet over medium heat, lightly fry the tortillas in canola oil just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.

Preheat the oven to 350 degrees F.

Spread 1/2 cup of the sauce in the bottom of a 9 by 13-inch baking dish. Dip each tortilla into the sauce. Set the sauce-soaked tortillas on a cookie sheet. Onto each tortilla, place some of the meat mixture, black olives and green onions. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.

Place the tortilla seam-side down in the baking dish. Repeat with the rest of the tortillas. Stir the cilantro into the sauce and ladle a little sauce over the top. End with a generous sprinkling of cheese. Bake the enchiladas until bubbly, about 20 minutes. Sprinkle extra chopped cilantro over the top. Serve with beans and/or rice.