Friday Recipes

It's finally Friday, the end of the work week (unless, of course, you have to work on Saturday, as so many of us do). Here are six recipes to help you through the weekend, including Easy Pumpkin Pudding and Home/Made Mushroom Lasagna. Enjoy!

BLACK BEAN SOUP

This is from Rian Handler on Delish. The recipe begins, “A warm and spicy black bean soup.”

Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4 servings

To view the recipe online, click here.

Ingredients

2 tbsp. extra-virgin olive oil

1 medium red onion, finely chopped

2 cloves garlic, minced

1 tbsp. minced jalapeños

1 tbsp. tomato paste

kosher salt

Freshly ground black pepper

1 tsp. chili powder

1/2 tsp. cumin

3 (15-oz.) cans black beans, with liquid

1 qt. low-sodium chicken or vegetable stock

1 bay leaf

sour cream, for garnish

Sliced avocado, for garnish

Chopped fresh cilantro, for garnish

Directions

In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, chili powder, and cumin and stir to coat.

Add black beans with their liquid and chicken broth. Stir soup, add bay leaf and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced, about 15 minutes. Remove bay leaf.

Using an immersion blender or food processor, blend the soup to desired consistency.

Serve with a dollop of sour cream, sliced avocado, and cilantro.

STEAK MARSALA WITH CAULIFLOWER MASH

This is from The Food Network Kitchen. Total Time: 40 minutes; Prep Time: 15 minutes; Cook Time: 25 minutes; Yield: 4 servings

To view this online, click here.

Ingredients

1 head cauliflower, cut into florets

2 sprigs rosemary (leaves from 1 sprig chopped)

Kosher salt

1 1/2 cups shredded Italian cheese blend (about 5 ounces)

4 tablespoons unsalted butter

2 tablespoons chopped fresh chives Freshly ground pepper

4 beef eye-round steaks (1/2 inch thick; about 5 ounces each)

1 large shallot, chopped

2 cloves garlic, chopped

8 ounces sliced white mushrooms (about 4 cups)

1/2 cup sweet Marsala wine or white wine

1/2 cup low-sodium chicken broth

Directions

Combine 2 cups water, the cauliflower, whole rosemary sprig and 1/2 teaspoon salt in a pot and bring to a boil. Cover, reduce the heat to low and cook until the cauliflower is very tender, about 10 minutes. Drain and transfer to a food processor, discarding the rosemary. Add the cheese and 1 tablespoon butter and puree. Transfer to a bowl and fold in the chives; season with salt and pepper. Cover to keep warm.

Season the steaks on both sides with salt and pepper. Melt 1 tablespoon butter in a large skillet over high heat until foamy and starting to brown, about 1 minute. Add the steaks and cook until browned, about 1 1/2 minutes per side. Transfer to a plate.

Add 1 tablespoon butter to the skillet. Reduce the heat to medium high and add the shallot, garlic and chopped rosemary. Cook, stirring, 30 seconds. Add the mushrooms and cook until tender, about 3 minutes. Add the wine; cook until reduced by half, about 2 minutes. Add the chicken broth; cook until thickened, about 4 minutes. Add the steaks and any accumulated juices and the remaining 1 tablespoon butter to the skillet. Cook, turning the steaks to coat, 1 minute. Serve with the cauliflower puree.

HOME/MADE MUSHROOM LASAGNA

This comes from Sam Sifton at The New York Times cooking e-newsletter. Sam wrote, “Monica Byrne, with her partner, Leisah Swenson, runs a tiny restaurant in Red Hook, Brooklyn, called Home/Made. A plurality of words that appear on the Home/Made menu: ‘cheese,’ ‘smoked,’ ‘bacon,’ ‘caramelized.’ Three of those four appear in Byrne’s lasagna, leaving out only bacon, which would be a fine addition. She layers smoked mozzarella over a painting of rich, garlicky béchamel and sheets of pasta, then radicchio roasted into sweetness and tossed in sauce. Sautéed mushrooms add heft and loamy funkiness, and a mixture of Fontina and Gruyère add zing.”

Yield: 6 to 8 servings; Time: 2 hours

This was featured in “Gooey Wild-Mushroom Lasagna” and can be viewed online here.

Ingredients

1/2 cup extra-virgin olive oil or herb oil

6 large shallots, peeled and minced

1 1/2 pounds mushrooms, wild or best available oyster, shiitake, cremini, trimmed and sliced

1 cup dry white wine

1 softball-size head of radicchio, halved, cored and cut into 1/2-inch slices

Kosher salt

freshly ground black pepper

4 tablespoons unsalted butter, or herb oil

3 large cloves garlic, peeled and minced

4 tablespoons flour, ideally instant or all-purpose

3 cups whole milk

1/2 teaspoon grated nutmeg

1 cup Gruyère cheese, grated

1 cup Fontina cheese, grated

2 tablespoons best-quality truffle oil (optional)

2 9-ounce boxes of no-boil lasagna sheets

1 baseball-size ball of smoked mozzarella, sliced

1 cup fresh Parmesan, grated

Preparation

Preheat oven to 350. Place a large sauté pan over medium-high heat and add 1/4 cup of the olive oil or herb oil. When it begins to shimmer, add half of the shallots and cook, stirring occasionally, until translucent. Add mushrooms and toss to coat, then cook until they begin to color but are still plump, approximately 12 to 15 minutes. Add white wine to deglaze pan and allow to cook down into a syrup, approximately 5 to 7 minutes. Put the mushrooms into a large bowl and reserve.

Meanwhile, in another bowl, toss the radicchio with 1/4 cup olive oil or herb oil and season with salt and pepper. Spread the strips out onto a baking pan and place in the oven until the strips are lightly browned around the edges, approximately 15 minutes. Combine with mushrooms and reserve.

Make the béchamel. Place a saucepan over medium heat and melt the butter. When it foams, add the rest of the shallots and cook until they begin to turn translucent. Add the garlic and stir to combine, then cook until the garlic has started to soften. Sprinkle flour over the top and stir to combine, then cook gently until the mixture has turned light brown and gives off a nutty scent, approximately 10 minutes. Add milk to the mixture, whisking all the while, until the sauce is thick and creamy. Add the nutmeg and 1/4 cup of grated Gruyère and 1/4 cup of grated Fontina, then stir to combine. Season to taste with salt and pepper.

Reserve a cup of béchamel. Pour the rest over the mixture of mushrooms and radicchio, and stir to combine. Add truffle oil, if using.

Assemble lasagna. Spread plain béchamel across the bottom of a 9- by-13-inch baking pan. Place a layer of lasagna sheets across the sauce, being careful not to overlap. Spread a generous layer of mushroom mixture on top of the pasta, and follow with some grated Fontina and Gruyère. Put another layer of pasta above the cheese, and top with smoked mozzarella. Repeat until the pasta is gone and the pan is full. Top with remaining cheeses and a generous amount of grated Parmesan. Cover with a buttered sheet of aluminum foil and place in the oven for 45 minutes. Remove foil and cook until top is golden and bubbling.

KENTUCKY CORN PUDDING

I got this in an email several years ago…ah, yes, that infamous long-since-forgotten-emailing-list. Very yummy. My late step-father was from Kentucky. I would have loved to have made this for him one last Christmas.

This recipe begins, “Corn on the cob was sometimes served at Christmas, but more often we had our corn the old southern way, as corn pudding. Great for a Thanksgiving as well.”

Serves 6 to 8

1 pint fresh corn, with pulp scraped from cob

2 egg yolks

1 1/2 tablespoons flour

1 cup whole milk

1 tablespoon sugar

1 tablespoon butter, melted

1/2 teaspoon salt

1/8 teaspoon black pepper

2 egg whites, beaten to stiff peaks

Preheat oven to 350°F.

Combine corn, egg yolk, flour, milk, sugar, butter, salt and pepper. Mix well.

Fold in egg whites. Turn into a buttered baking dish and bake in preheated 350°F oven for 30 to 35 minutes or until set.

EASY PUMPKIN PUDDING CAKE

This is from Ashley, a high school teacher turned blogger, on her wonderful site, The Recipe Rebel. This recipe begins, “This Easy Pumpkin Pudding Cake takes just 10 minutes prep and makes it’s own caramel pudding sauce as it bakes! Perfect hot from the oven with a scoop of ice cream.”

Prep Time: 10 minutes; Cook Time: 35 minutes; Makes 6 servings.

To view this online, click here.

Ingredients

1 1/2 cups flour (I use whole wheat!)

3/4 cup brown sugar, lightly packed

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

pinch of nutmeg

pinch of cloves

3/4 cup pure pumpkin puree (not pie filling!)

1/3 cup milk (I use 1%)

1 tablespoon canola oil

1 teaspoon vanilla

Sauce

1 cup brown sugar, lightly packed

2 teaspoons corn starch

1 1/4 cup hot or boiling water

2 tablespoons butter

Instructions

Preheat oven to 350 degrees and lightly grease a 9" pie plate or baking dish.

In a large bowl, stir together the flour, 3/4 cup brown sugar, baking powder, cinnamon, salt, nutmeg and cloves with a spoon.

Add in pumpkin, milk, oil and vanilla and stir until a thick batter forms. Spread into prepared pie plate.

In a small bowl, stir together 1 cup brown sugar and corn starch until there are no clumps. Sprinkle over cake batter.

Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.

Bake for 35-40 minutes until top is completely set (keep in mind that there is a thick layer of caramel sauce in the bottom, so it may jiggle). Let sit for 5-10 minutes before serving.

Leftovers can be stored in the refrigerator and reheat perfectly!

IRISH SPICE BREAD

I got this in an email several years ago…ah, yes, that infamous long-since-forgotten-emailing-list. Very yummy.

1 1/4 C Flour

2 tsp Baking powder

1/2 tsp Baking soda

1 tsp Mixed spice *

1/2 tsp Ginger, ground

4 oz Sugar, brown, light

2 oz Citron, candied; chopped

6 oz Raisins, plain or golden

4 oz Butter

6 oz lie corn syrup karo

1 lg Egg; beaten

4 tb Milk

* Equal parts of cinnamon, nutmeg and allspice.

Sift the flour with the soda and baking powder, and the mixed spice and ginger: then add the brown sugar, chopped peel and raisins: mix. Make a well in the center. Melt the butter with the syrup over low heat, then pour into the well in the mixture. Add the beaten egg and milk and mix very well. Pour into a greased 2-lb loaf pan and bake in a preheated oven at 325 F for 40-50 minutes, or until it tests done.

This bread will keep moist for several days, and actually improves somewhat during this period.