Friday Recipes

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

Note: Next week's blog will include one day of soup recipes (nothing like homemade soup to warm one up during the chilly winter days!) and one of homemade bread recipes - both posts with photos. And now, on to today's recipes.

PEAR AND ALMOND DANISH

This comes from Samantha Seneviratine in The New York Times' Cooking e-newsletter. Samantha writes, “Add 1 teaspoon of coarsely ground fresh cardamom with the flour in Step 1 of the Danish Dough (next recipe). The apricot glaze adds a festive shine to the finished pastry but is not essential. If you don’t have a coffee grinder, use 1/2 cup (45 grams) almond meal in place of the raw almonds.” Makes 10 servings.

To view this online, click here.

Ingredients

5 tablespoons unsalted butter, at room temperature

2 tablespoons packed light or dark brown sugar

1/2 teaspoon kosher salt

3 cups diced pear (from 2 to 3 firm Bosc pears)

1/3 cup raw almonds

3 tablespoons confectioners’ sugar

1 large egg yolk

1/8 teaspoon almond extract

1 batch Danish dough with cardamom added

1 large egg, lightly beaten

1/4 cup apricot preserves, for glaze (optional)

Preparation

To prepare the pear filling, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the brown sugar and 1/4 teaspoon salt and stir to combine. Add the pears and cook, gently stirring occasionally, until they are tender, about 4 minutes. Transfer the pears to a plate and let the mixture cool completely.

Use a coffee grinder to blend the almonds to a fine meal. Transfer the almond meal to a medium bowl. Add the remaining 3 tablespoons butter, the remaining 1/4 teaspoon salt, the confectioners’ sugar, egg yolk and almond extract. Mash the mixture into a paste with a rubber spatula or the back of a spoon.

On a lightly floured piece of parchment paper, roll the dough into an 11-by-14-inch rectangle. Arrange so a short side is facing you. With a bench scraper or the backside of a knife, very lightly mark off a 3-inch section lengthwise down the center of the dough. (Don’t cut through the dough, you’re just creating a guide for yourself.) Cut 1-inch strips perpendicular to the lengthwise guidelines, on either side of the 3-inch section. (These strips will be folded up to become the braided top.) Cut off the top and bottom corner strips, leaving the center flap.

Spread the almond mixture down the 3-inch section of the pastry, leaving about an 1/8-inch border on all sides. Top evenly with the pear mixture, leaving any accumulated liquid on the plate.

Beat the egg in a small bowl. Very lightly, brush a 1-inch border around the edges of the pastry with some of the beaten egg. (You'll be brushing the pastry that's been cut into strips, and the two end flaps.)

Fold up the top and bottom ends of the center section to create a barrier for the filling. Starting at the top, fold each strip in at a slightly downward angle over the filling, alternating from left to right. Make sure the strips are overlapping by about 1/2 inch so they don’t open up while baking. Using the parchment, move the filled pastry onto a rimmed baking sheet.

Cover the pastry loosely with plastic wrap and let rest until slightly puffed, about 1 hour. Note the thickness of the strips when you first set it aside and use their growth as a guide. It’s ready when the dough bounces back slowly when pressed lightly. (If it bounces back too fast, it hasn’t risen enough; if it doesn’t bounce back at all, it’s gone too far.) While dough is rising, heat the oven to 425 degrees.

Gently brush the top and sides of the pastry with some of the remaining beaten egg. Bake for 10 minutes then turn the pan and reduce the heat to 375 degrees. Bake until deep golden brown and puffed, 10 to 15 minutes more.

Meanwhile, make the apricot glaze if desired. Heat the apricot jam in a small saucepan, stirring, until loose. Strain the jam through a mesh sieve into a small bowl; discard the solids. Brush a thin coat of apricot glaze over the warm pastry. Let cool slightly before serving.

DANISH DOUGH

This also comes from Samantha Seneviratine in The New York Times' Cooking e-newsletter. Samantha writes, “The only trick to this recipe is planning for the considerable resting time. Break up the work over a few days to simplify the process. If you don’t have a food processor, cut the butter into 1/4-inch pieces and chill until firm. Fold the cold butter pieces into the flour mixture and continue with the recipe as written. If you are using this dough to make our Pear and Almond Danish Braid, add 1 teaspoon coarsely ground fresh cardamom to step 1, along with the flour, sugar, yeast and salt.” Makes enough for 9 or 10 small pastries, or 1 large braid.

To view this online, go to http://cooking.nytimes.com/recipes/1017897-danish-dough.

Ingredients

1 1/2 cups bread flour, plus more for the work surface and the rolling pin

2 tablespoons granulated sugar

2 teaspoons active dry yeast

3/4 teaspoon kosher salt

14 tablespoons cold, unsalted butter (1 3/4 sticks), roughly cubed

1 large egg

1/4 cup cold whole milk

Preparation

Combine the flour, granulated sugar, yeast and salt in the bowl of a food processor. Add the butter and pulse to combine. The butter should be the size of small marbles and peas. Transfer this mixture to a medium bowl.

In a small bowl, whisk together the egg, milk and 2 tablespoons water.

Add the egg mixture to the flour mixture. Using a rubber spatula, fold the mixture until it is evenly moistened. Turn the dough out onto a piece of plastic wrap, shape into a small rectangle, and wrap well. Chill for at least 3 hours, and up to 2 days.

On a lightly floured surface, using a floured rolling pin, roll the dough out to an 8-by-15-inch rectangle. With a short side facing you, fold the dough in thirds like a letter, bringing the top third of the dough down, then folding the bottom third up. Use a bench scraper to help lift and fold the dough if necessary. At this point, the dough will be rough and shaggy with visible butter pieces; as you roll and fold the dough it will come together. Rotate the dough 90 degrees. Repeat the rolling and folding process, then rotate the dough once more and roll and fold again. As you work, dust the work surface, your hands and the rolling pin with flour as necessary. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Repeat the entire rolling and folding process one more time for a grand total of six turns. If the dough starts to fight you and become difficult to roll at any point, just pop it in the fridge for an extra rest. Wrap the dough and refrigerate for at least 2 hours, or overnight.

Tip: If you are using this dough to make the pear and almond Danish braid, add 1 teaspoon/2 grams coarsely ground fresh cardamom to step 1, along with the flour, sugar, yeast and salt.

HOUSEMAN'S ROASTED-SQUASH SALAD

This comes from Sam Sifton on The New York Times' Cooking newsletter. (Note: If you haven't signed up for their newsletter, I highly recommend it. Seriously.) This recipe begins, “At Houseman, the restaurant Ned Baldwin and Adam Baumgart opened in the Hudson Square neighborhood of Manhattan in 2014, you’ll find this astonishing salad made with red kabocha squash. But the more easily found green kabocha works beautifully in the recipe, as does buttercup squash and sugar pumpkin. For the dressing, some confidence is required. What seems an enormous amount of dried spices — ground fennel, sumac and coriander — is combined with chopped parsley and cilantro. The result looks dry and grainy, as if something is wrong. But olive oil, lime juice and white-wine vinegar (best available, please!) begin to smooth things out, and the cheese, pistachios and vinegar-plumped currants finish the job. The combination makes a fine vegetarian main-course lunch or dinner, particularly paired with braised greens and good bread.” Time: 30 minutes, plus macerating; Makes 4 to 6 servings

To view this online, click here.

Ingredients

5 tablespoons dried currants

1/4 cup plus 2 tablespoons white-wine vinegar

1 kabocha squash, approximately 3 to 4 pounds

Approximately 3/4 cup extra-virgin olive oil

1/2 tablespoon kosher salt

1 tablespoon plus 3/4 teaspoon ground fennel seed

1 tablespoon plus 3/4 teaspoon ground sumac

1 tablespoon plus 3/4 teaspoon ground coriander

1/2 cup chopped parsley, packed

1/2 cup chopped cilantro, packed

1/4 cup plus 2 tablespoons freshly squeezed lime juice, approximately 3 to 4 limes

1/2 cup pistachios, toasted and chopped

1/2 cup firm feta cheese, diced

Preparation

Put the currants in a small bowl, and pour the white-wine vinegar over them. Allow them to macerate for several hours or overnight, though in a pinch you can allow them to plump up while you prepare the squash. Heat oven to 450.

Cut the squash in half, scoop out the seeds, peel both halves (if you like: the skin of the kabocha squash is edible) and slice the squash into 1/4-inch half moons. Dress the squash lightly with 1 to 2 tablespoons of the olive oil, and season with the salt. Place the squash on a parchment-lined sheet pan, and roast until soft and caramelized, approximately 15 to 20 minutes, turning the pieces once or twice during the process. Remove the squash from the oven, and set aside to cool.

Meanwhile, in a medium-size bowl, combine the fennel seed, sumac and coriander, then add the parsley and cilantro, and stir to combine. Add 1/3 cup olive oil, and stir to combine. You want a wet mixture and may need to add a couple of extra tablespoons of oil to get it.

Drain the currants, reserving the vinegar, and add them to the green sauce. Add the lime juice, pistachios, cheese, 6 tablespoons olive oil and 5 teaspoons vinegar from the pickled currants to the green sauce. Taste, and add more lime juice or vinegar if you like, along with a spray of salt.

Place squash on a warm platter, and spoon the dressing over the top.

LAZY CHICKEN

This comes from the Tablespoon.com e-newsletter. It begins, “A healthy one pot dish with summer vegetables and chicken. Serve this right from the pan...it's lazy chicken after all.” Prep Time: 10 min; Total Time: 30 min; makes 4 servings

To view this online, click here.

Ingredients

1 pound chicken breasts, cut into one-inch cubes

2 red potatoes, sliced thinly

1 small white onion, thinly sliced

1 small zucchini, thinly sliced into disks

1 -2 teaspoons steak seasoning

1/2 cup chicken broth

1 (14.5 ounce) can Muir Glen™ organic fire roasted crushed or diced tomatoes

10 basil leaves, coarsely chopped

1 teaspoon dried oregano

1/2 cup shredded mozzarella

Salt and pepper

Directions

In an oven safe skillet, sprinkle chicken with salt and pepper and brown on medium high heat for a couple of minutes. Remove the chicken from the pan and set aside.

Add olive oil to the pan. Layer the sliced potatoes and onions in the pan and sprinkle with half of the steak seasoning. Cook potatoes and onions in a thin layer until brown, turning as little as possible to get a nice sear.

Add chicken broth to the pan. Spread zucchini in a thin layer on top of the potatoes and onion. Sprinkle zucchini with the remaining steak seasoning.

Place chicken in an even layer over the zucchini. Pour tomatoes evenly over the chicken. Sprinkle tomatoes with the oregano and basil. Cover and cook until the veggies and chicken are completely done.

Sprinkle with cheese and place under the broiler until cheese melts or starts to brown. You could also just cover the pan with a lid on the stove to melt the cheese.

Serve right away.

CHICKEN & ROASTED GARLIC RISOTTO

This comes from Campbell's Kitchen, and begins, “This quick-cooking, creamy risotto features chicken, carrots and peas enhanced with the flavor of mushrooms and roasted garlic.” Prep Time: 5 minutes; Total Time: 30 minutes; Cooks: 20 min; Stand: 5 min; Serves: 4

To view this online, click here.

Ingredients

1 tablespoon butter

1 1/4 pounds skinless, boneless chicken breast halves

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup

2 cups water

2 cups uncooked instant white rice

1 cup frozen peas and carrots

Directions


Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.


Stir the soups and water in the skillet and heat to a boil. Stir in the rice and vegetables. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove the skillet from the heat. Let stand for 5 minutes.

SKILLET LASAGNA

This comes from the Tablespoon's e-newsletter. It begins, “This ground beef and pasta skillet recipe is the quick-fix version of the all-time dinner favorite - with the classic Italian flavors and cheese filled layers of authentic lasagna.” Prep Time: 15 min; Total Time: 50 min; makes 5 servings

To view this online, click here.

Ingredients

1/2 lb ground beef round

1/4 cup chopped onion

1/2 teaspoon finely chopped garlic

2 tablespoons balsamic vinegar

2 teaspoons Italian seasoning

1 cup part-skim ricotta cheese

4 precooked lasagna noodles, broken into large pieces

1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

1 cup roasted red bell peppers (from a jar), chopped

5 teaspoons refrigerated basil pesto (from 7-oz container)

1/2 cup shredded mozzarella-Parmesan cheese blend (2 oz)

Directions

In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Add vinegar and 1 teaspoon of the Italian seasoning. Spoon ricotta cheese evenly over beef. Top with noodles, making 1 flat layer (noodles will overlap).

In small bowl, mix tomatoes and roasted peppers; spread over noodles, making sure noodles are completely covered. Sprinkle with remaining 1 teaspoon Italian seasoning. Dollop pesto evenly over top. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes or until noodles are soft. Uncover; sprinkle with cheese blend. Let stand 5 minutes. Cut into wedges. Serve from skillet with slotted spatula.