Before getting to today's recipes, I want to warn you about two tuna recalls. Bumble Bee Foods has announced a voluntary recall of 3 specific UPC does of its Chunk Light tuna. Click here to view the recall. Also, Tri-Union Seafoods is recalling select 5 oz. cans of Chick of the Sea tuna due to “possible life-threatening health risks.” Click here to read the Chicken of the Sea recall.
Now, on to today's recipes. Enjoy!
KATHARINE HEPBURN'S BROWNIES
This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies
To view this recipe online, click here.
Ingredients
1/2 cup cocoa
1/2 cup butter (1 stick)
2 eggs
1 cup sugar
1/4 cup flour
1 cup chopped or broken-up walnuts or pecans
1 teaspoon vanilla
Pinch of salt
Preparation
Heat oven to 325 degrees.
Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.
COCONUT CREAM TARTLETS
This yummy recipe comes from Seattle's Macrina Bakery. If I ever take a road trip and end up in Seattle, I'll have to drop by. In the meantime, I'll keep checking out their e-newsletter.
This recipe's intro is by Leslie Mackey, who writes, “A few years ago I challenged our pastry team to come contemporary take on the ever popular coconut cream pie. After making adjustments both large and small, we came up with something I’m super proud to offer at Macrina: Coconut Cream Tartlets. I have friends that make a 9”version of this. The pie holds a special place on their Christmas table each year. This recipe is also featured in my More From Macrina cookbook. I am positive you will enjoy it as much as we do.
“There are many different tartlet pan sizes and styles, and I encourage you to use what you have. For the quantities in this recipe, however, the ideal size is 4 inches wide.” Makes six 4” tartlets.
To view this online, click here.
Ingredients
Dough
1-1/4 cups unbleached all-purpose flour
1/2 cup sugar
1/2 cup finely shredded unsweetened coconut, toasted
1/2 cup (1 stick) chilled unsalted butter, cut into 1/4 inch pieces
1 large egg, beaten
Coconut Custard Cream
1/2 cup sugar
1/2 teaspoon kosher salt
2 tablespoons plus 1/2 teaspoon cornstarch
3 large egg yolks
1/2 cup whole milk
1 cup unsweetened coconut milk
1/2 cup finely shredded unsweetened coconut
1 1/2 teaspoons pure vanilla extract
Whipped Cream Topping
1 cup heavy cream
3 tablespoons sugar
1-1/2 teaspoons pure vanilla extract
Garnish
1/2 cup large flake unsweetened coconut, toasted
6 fresh raspberries
6 edible flowers, such as Johnny jump-ups or nasturtiums
Directions
To make the tart dough, in the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, and coconut on low speed. Add the butter and mix for 1 to 2 minutes, until the flour is coarse and crumbly. Add the egg all at once and mix just until the dough comes together.
Turn dough out onto a piece of plastic wrap. Form the dough into a 1-inch thick block by pulling the sides of the wrap toward the center and patting. Wrap the dough well, then refrigerate until completely chilled, about 2 hours.
Meanwhile, to make the custard, mix the sugar, salt, cornstarch, and egg yolks in a medium bowl. I use a stiff wire whisk; the mixture is thick, so it takes a little effort. Set aside.
Cook the milk, coconut milk, coconut, and vanilla in a medium saucepan over medium heat, stirring occasionally, and scald the mixture by bringing it just to a boil. Take the pan off the heat. The next step is to temper the hot liquid into the sugar mixture: whisking constantly, pour the hot mixture in a slow stream into the bowl of sugar and yolks. Continue whisking and pouring slowly, until about three-quarters of the milk has been added. Then pour all of the sugar mixture back into the saucepan.
Return the saucepan to the burner over low heat and continue whisking to thicken the custard. This will take about 2 minutes: make sure you are constantly mixing (you don’t necessarily have to stir fast, but it’s important to be moving the mixture at all times). If the custard sticks to the bottom of the pot and scorches, it will give it a burned taste.
Using a rubber spatula, scrape the custard into a medium bowl. Cover with plastic wrap placed directly on the custard’s surface and refrigerate until cold, about 2 hours.
Position a rack in the center of the oven and preheat to 325 degrees F.
Remove the dough from the refrigerator and let stand at room temperature for 10 minutes to soften slightly. On a floured work surface, roll the dough out from the center of the square to about 1/8-inch thickness. (Check frequently to make sure the dough isn’t sticking; add flour as needed to the dough and work surface.) Cut out 6 tartlet shells by inverting a tartlet pan onto the dough and cutting a circle slightly larger than its diameter with a paring knife. (This dough is fragile, so handle it with care.) Use an offset spatula to lift each circle into a tartlet pan. Press the dough evenly into the bottom and up the sides of the pans. Trim the outer edge with scissors, or simply use your fingers to pinch the dough off at the pan’s edge. Place the pans on a baking sheet and chill for 20 minutes in the freezer.
Bake the tartlet shells for 25 to 30 minutes, or until they are deep golden brown. Make sure they are fully baked and not spongy. Cool on the baking sheet for 30 minutes – the shells will continue to firm and crisp as they cool.
Meanwhile, to make the topping, in a bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, sugar, and vanilla on low speed until the cream forms medium-firm peaks. Cover and refrigerate until needed.
Pull the custard from the refrigerator and use a rubber spatula to mix and smooth it. Divide it among the tartlet shells; they should be slightly heaping. (I like to use an ice cream scoop.) Using a small off-set spatula or the rounded side of a teaspoon, smooth the edges of the custard and form a slight dome in the center. Top each tartlet with an equal volume of whipped cream, smooth, and sprinkle the entire top evenly with toasted coconut.
Garnish each with a raspberry and edible flower. Keep chilled until ready to serve. These decadent tartlets will keep, wrapped and refrigerated, for up to 2 days.
SLOW-COOKER STUFFED PEPPERS
This comes from the Tablespoon e-newsletter. It begins, “Classic beef- and rice-stuffed peppers are now easier to make than ever with some help from your slow cooker.” Prep Time: 15 min; Total Time: 6 hr 15 min; Servings: 6
To view this online, click here.
Ingredients
6 large bell peppers
1 1/2 lb lean (at least 80%) ground beef
2 teaspoons olive oil
1/4 cup finely chopped onion
2 cloves finely chopped garlic
1 1/2 cups cooked white rice
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 can (15 oz) tomato sauce
1 1/4 cups shredded Cheddar cheese (5 oz)
Directions
Trim tops off bell peppers; remove ribs and seeds. Set aside.
Place beef in large bowl; set aside.
In 6-inch skillet, heat olive oil over medium-high heat; add chopped onion. Cook until onion softens, stirring every few minutes. Add garlic; cook 60 seconds. Remove from the heat; cool slightly.
Add rice, salt and pepper to beef. Add cooked onion and garlic; mix to combine. Stuff peppers with beef mixture; arrange in slow cooker. Pour tomato sauce over peppers.
Cook on Low heat setting 6 hours; last 30 minutes of cooking, top peppers with cheese.
CHEESY CHICKEN AND BROCCOLI QUINOA SKILLET
This also comes from the Tablespoon e-newsletter, and begins, “A healthy new twist on chicken and broccoli casserole, this simple skillet is prepped on the stovetop in a cast-iron skillet, then baked until gooey and golden.” Prep Time: 10 min; Total Time: 45 min; Servings: 8
To view this online, click here.
Ingredients
3 cups cooked quinoa
1 (18 oz.) can Progresso™ Creamy Mushroom Soup
1 1/2 cups French fried onions
2 teaspoons garlic powder
1 teaspoon onion salt
3 tablespoons butter, ghee or olive oil
2 chicken breasts, cubed
2 cups chopped broccoli (fresh or frozen)
2 cups shredded sharp cheddar
Salt and pepper to taste
Nonstick olive oil spray
Directions
Preheat oven to 350ยบ F. In a 8 to 9-inch cast iron skillet, melt butter over medium-high heat. Add chicken and cook all the way through. Transfer to a small bowl.
Spray skillet with nonstick olive oil spray, Toss quinoa, Progresso™ soup, 1 cup French fried onions, garlic powder and onion salt together in skillet. Add salt and pepper to taste. Add chicken and broccoli to top. Sprinkle with cheddar and remaining French fried onions.
Bake for 25-35 minutes, or until cheese is melted and begins to bubble around the edges. Serve immediately and enjoy!
LEMON YOGURT CAKE
This comes from Ina Garten of The Food Network’s Barefoot Contessa. Total Time: 1 hr 20 min; Prep: 20; Inactive: 10 min; Cook: 50 min; Yield: 1 loaf; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/lemon-yogurt-cake-recipe.print.html?oc=linkback
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Directions
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
GARLIC MASHED POTATOES
Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.
Ingredients
3 pounds Idaho potatoes, peeled
6 cloves garlic, peeled
3/4 cup hot milk
Salt and freshly ground black pepper
6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Preparation
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
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