Wednesday Recipes

Enjoy!

ALL-IN-ONE CHOCOLATE CAKE

This comes from Nigella Lawson, from the same The New York Times' cooking newsletter. If you haven't signed up for their newsletter, I highly recommend it. Nigella writes, “This is the perfect chocolate cake: beautiful, melting, intense but not heavy. The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup. Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.” Time: 1 hour 15 minutes; 10 to 12 servings

To view this online, click here.

Ingredients

For the Cake:

Butter for greasing baking pans

1 1/2 cups all-purpose flour

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/3 cup best-quality cocoa powder

6 ounces (1 1/2 sticks) unsalted butter, at room temperature

2 large eggs, at room temperature

2 teaspoons vanilla

3/4 cup sour cream, at room temperature

For the Frosting:

6 ounces good-quality semisweet chocolate, broken into small pieces

3 ounces ( 3/4 stick) unsalted butter

1 tablespoon light corn syrup

1/2 cup sour cream

1 teaspoon vanilla

2 1/2 cups confectioners' sugar, sifted

Preparation

For cake: Heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.

Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.

For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.

Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.

Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.

SOFT FROSTED BROWN SUGAR SPICE COOKIES

This comes from The Baker Chick. If you haven't signed up for her e-newsletter, I highly recommend doing so!

This recipe yields 3 dozen cookies and can be found online by clicking here.

Ingredients

For the Cookies:

1 and 2/3 cup unsalted butter- softened

1 cup brown sugar

1/2 cup white sugar

2 eggs

2 teaspoons vanilla extract

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

pinch of cloves

For the Frosting:

1 1/2 sticks butter, softened (3/4 cup)

1 cup brown sugar

2 cups powdered sugar

1 teaspoon vanilla extract

cinnamon & nutmeg for sprinkling

Instructions

For the Cookies:

Preheat oven to 350 degrees F. Prep cookie sheets with parchment or a Sil-pat. Set aside.

In a medium bowl, cream together the butter, and sugars. Beat in the eggs and vanilla. Combine the flour, baking powder, salt, and spices, and stir into the creamed mixture until dough comes together. Roll dough into 1 1/2 inch balls and place them on the cookie sheet 2- inches apart. Gently press the dough balls with your finger tips just slightly.

Bake for 10-12 minutes or until the edges are slightly golden. Allow to cool on a wire rack and repeat with the rest of the dough.

For the Frosting:

Cream together the butter and brown sugar on high until smooth, creamy, and airy. Add the powdered sugar- a little at a time and mix until smooth. Add the vanilla extract and continue to beat until whipped and creamy.

Use an off-set spatula or spoon to frost the cooled cookies. Sprinkle with spices.

SPINACH CHEESE MANICOTTI

This comes from Food.com, and was posted by Weekend Cookier. He wrote, “Came across this today in my local newspaper; it looks real good.” Total Time: 1 hour; Prep Time: 30 minutes; Cook Time: 30 minutes; makes 4 to 6 servings.

To view this online, click here.

Ingredients

1 
onion, minced

2 
teaspoons minced garlic

2 
tablespoons oil

1
 15 ounce carton ricotta cheese

1
 3 ounce package softened cream cheese

1
 8 ounce package shredded mozzarella cheese, divided

1
 3 ounce package grated parmesan cheese, divided

2 
teaspoons Italian seasoning

1⁄4
teaspoon salt

1⁄2
teaspoon black pepper

1
 10 ounce box frozen chopped spinach, thawed, and drained

9 
manicotti, cooked, drained on wax paper

1
 26 ounce jar spaghetti sauce

Directions

In a skillet, saute onion and garlicin oil and set aside.

In a large mixing bowl, combine ricotta, cream cheese, half the mozzarella, half the parmesan, Italian seasoning, salt, and pepper and beat until well mixed.

Drain spinach with several paper towels and squeeze until spinach is well drained.

Add spinach and onion to cheese mixture and mix well.

Spoon this mixture into manicotti shells, using 1 teaspoon at a time. Be careful not to tear shells.

Pour half of spaghetti sauce in bottom of 9x13 inch baking dish. Arrange shells over the sauce and top with remaining sauce.

Cover and bake at 350 degrees for 30 minutes. Remove from oven, uncover and sprinkle remaining cheeses over top. Return to oven until cheese melts.

BROCCOLI CHEESE SOUP

This comes from Ree Drummond, star of The Food Network's The Pioneer Woman. Total Time: 45 minutes; Prep Time: 10 minutes; Cook Time: 35 minutes; Yield: 10 servings; Level: Easy.

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/broccoli-cheese-soup-recipe.print.html?oc=linkback

Ingredients

4 heads broccoli, cut into 1-inch florets

Olive oil, for drizzling

Salt and freshly ground black pepper

1 stick (4 ounces) unsalted butter

1 whole onion, diced

1/3 cup all-purpose flour

4 cups whole milk

2 cups half-and-half

Pinch nutmeg

3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional

1 cup chicken broth, optional

Directions

Preheat the oven to 375 degrees F.

Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown, about 20 minutes.

Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.

Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.

BERRY CHERRY CUSTARD PIE

This comes from The Baker Chick. If you haven't signed up for her email newsletter yet, I highly recommend doing so. Really good stuff! This recipe yields 1 9-inch pie.

To view this online, click here.

Ingredients

1 9-inch unbaked pie crust (recipe follows)

4 cups of mixed berries/cherries. (I did 1 1/2 cups cherries, 1 1/2 cups sliced strawberries and 1 cup blueberries.)

3 large eggs

2/3 cup sugar

3 tablespoons all-purpose flour

1/4 cup heavy cream

zest of 1 lemon

Instructions

Preheat oven to 350F. Roll out the pie crust, and trim/crimp to fit a 9 inch pie dish.

Fill the un-baked crust with the fresh berries/cherries.

Whisk together the eggs, sugar, flour, cream and lemon zest. Pour the custard over the berries.

Bake until custard is set, about 50-60 minutes. Let cool completely and then chill thoroughly or overnight. Serve cold.

PERFECT PIE CRUST

yield: 2-9 inch single pie crusts or 1 double or lattice-topped crust

Ingredients

2 1/2 cups all purpose flour

2 sticks unsalted butter, cold, cut into cubes

1 tsp. salt

1 tsp. sugar

1/4-1/2 cups ice water

Instructions

Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.

Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.

With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap.

Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

MEATBALL SUBS

This comes from Rachael Ray of The Food Network's 30 Minute Meals. Total Time: 52 min; Prep: 20 min; Cook: 32 min; Yield: 4 servings; Level: Intermediate

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/meatball-subs-recipe.print.html?oc=linkback

Ingredients

Meatballs:

1 1/2 pounds ground sirloin

1 large egg, beaten

1 cup (3 handfuls), Italian bread crumbs

1 medium onion, chopped fine

4 cloves garlic, crushed and minced

1/2 teaspoon crushed red pepper flakes

2 teaspoons (several drops) Worcestershire sauce

1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped

1/4 cup (a couple of handfuls) grated Parmigiano or Romano

Coarse salt and black pepper

5 Minute Marinara Sauce:

2 tablespoons extra-virgin olive oil, (2 turns around the pan)

4 cloves garlic, crushed and chopped

1/2 teaspoon crushed red pepper flakes

A handful flat-leaf parsley leaves, chopped, about 2 tablespoons

1/2 teaspoon dried oregano

1 (28 ounces) can crushed tomatoes

1 (14 ounces) can chunky style crushed tomatoes

Salt and freshly ground black pepper

4 semolina crusty sub rolls, with or without sesame seeds

1 (10-ounce) bag (2 1/2 cups) shredded provolone or Italian 4-cheese blend

Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish

Oven fries, as an accompaniment, recipe follows

Oven Fries:

4 medium white skinned potatoes, each cut into 8 wedges lengthwise

Extra-virgin olive oil, to coat

Grill seasoning blend or coarse salt and black pepper

Directions

5 Minute Marinara Sauce:

Preheat oven to 450 degrees F.

Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.

Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.

Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of oven fries, recipe follows.

Oven Fries:

Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking