Basil Galic Pasta w/ Caponata Vegetalles My Way

Hi, yesterday in the rain and cold Den and I were in Cedar Rapids and looked for and found NEWBO Marketplace over near the 12th St Bridge area in the Czeck sector. They had some wonderful vendors in area that day and before I left I had to try some things that I hadn't tried before. One was a booth  called Pappardelle's the fine art of pasta. Yes, the pasta is a bit price at $8.25 per pound on the vermicelli but I had to try a pound and I will be back. I asked for an received the recipe on the front of the display for  Basil Garlic Pasta.

This is what I did with it and it is tasty. The lady across the street liked it a lot and when Den gets in from trying to drain the backyard 15 gallons at a time he will like it as well.

I made a couple of changes to suit myself but I will let you know what they were. To begin with this is a  veggie only dish as written and I added chicken to it.

14 oz. Pappardelle's Basil Garlic Pasta
1 med. eggplant, pared and cut in to sticks style pieces
2 med. zucchini, cut into stick style pieces
1 sm. onions peeled and I chopped it (the recipe called for 8 baby onions peeled)
2 garlic cloves, crushed (I used 2 tsps of jarred minced garlic)
1 lrg, red bell pepper, sliced (I used some green and some yellow)
4 tbsp. EVOO (I used basil infused EVOO)
1 3/4 C. tomato juice (I used a 14 oz. can of Italilan flavored diced tomatoes)
2/3 C. water (I used chicken stock)
3 or 4 large basil leaves, cut into thin slices (my add)
1 tsp. of Penzey's Murel of Flavor (my add)
2 tbsp. balsamic vinegar
Juice of on lemon
1 tbsp. sugar
2 tbsp. sliced black olives
2 tbsp. caper, drained, mostly
I added 1 complete skinless, boneless chicken breast, trimmed, flattened to about 1/4", and cut into strips

Cut up the zucchini and eggplant and let stand in salt water for about 30 minutes., rinse and pat dry

Lightly fry onions, garlic, peppers and chicken in the EVOO (I used my Dutch Oven for this part).

Add in the tomato or tomato juice as you choose, water or chicken stock as you choose. Bring to a boil and add the rest of the ingredients less the pasta. Season to taste with salt and pepper.

Meanwhile boil the pasta to al dente (about 8-10 minutes) drain and add to the pot.

This makes a goodly amount, I should warn you now. It would feel 6 with a side of garlic toast and maybe a salad.

Try it, I think that you will like it.

Ina Garten's Mixed Berry Pavlova

1 Video | Photo: Mixed Berry Pavlova Recipe

Rated stars out of 5

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Total Time:

2 hr 3t

Ingredients

·         4 extra-large egg whites, at room temperature

·         Pinch kosher salt

·         1 cup sugar

·         2 teaspoons cornstarch

·         1 teaspoon white wine vinegar

·         1/2 teaspoon pure vanilla extract

·         Sweetened Whipped Cream, recipe follows

·         1/2 pint fresh strawberries, hulled and sliced

·         1/2 pint fresh blueberries

·         1/2 pint fresh raspberries

·         Triple Raspberry Sauce, recipe follows

Directions

Preheat the oven to 180 degrees F.

Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.

Sweetened Whipped Cream:

·         1 cup cold heavy cream

·         1 tablespoon sugar

·         1 teaspoon pure vanilla extract

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!

Yield: 1 cup

Triple Raspberry Sauce:

·         1 half-pint fresh raspberries

·         1/2 cup sugar

·         1 cup seedless raspberry jam (12-ounce jar)

·         1 tablespoon framboise liqueur

Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.

Yield: 2 cups

Ina Garten's Mocha Chocolate Icebox Cake

12  hr 20 min

Ingredients

·         2 cups cold heavy cream

·         12 ounces Italian mascarpone cheese

·         1/2 cup sugar

·         1/4 cup coffee liqueur, such as Kahlua

·         2 tablespoons unsweetened cocoa powder, such as Pernigotti

·         1 teaspoon instant espresso powder

·         1 teaspoon pure vanilla extract

·         3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop

·         Shaved semisweet chocolate, for garnish

Directions

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

Emeril Lagasse's Apple Coffee Cake w/ Crumble Topping & Brown Sugar Glaze

This is kind of over the top. Really good. I amended the recipe by adding 3 teaspoons of cider that I had reduced by 1/2. This amps the apple taste significantly. I used orchard apple cider not the clear stuff that is on the grocery shelf from concentrate.

We opted out of the glaze thinking that that was just too much of sugar high and went with whip cream.

The comments in red are my additions. OK Not Emeril's.

Emeril Lagasse 2003  Apple Coffee Cake with 

Apple

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: Sugars

• Recipe categories: Fruit, Apple,ecipe

• Ratings & Reviews(348)

Photo: Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze Recipe

Rated stars out of 5

• Rate This Recipe
• Read 348 Reviews

Total Time:

1 hr 15 min

Prep

30 min

Cook

45 min

Yield:

12 servings

Level:

Easy

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Cake:

• 1 stick plus 2 teaspoons unsalted butter
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon (I used Penzy's Vietnamese Cinnamon for more flavor)
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon pure vanilla extract (Please use the real thing. )
• 3 teaspoons Boiled Cider (cider that has been reduced by 1/2 or more)
• 2 cups peeled, cored and chopped apples

Crumble Topping:

• 1/2 cup packed light brown sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, softened

Brown Sugar Glaze:

• 1/2 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons water

Directions

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sifttogether the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Apple Pie Revisited

Saturday the 15th was our 22nd anniversary and we spent the day with the couple that we with us on the hike when Den proposed. They drove so we ended up at Gays Mill, WI instead of a personal favorite of mine, Shihata. Since they hadn't picked Johnagolds yet Den and I purchased 2 pecks of Cortlands and a 1/2 bushel of Honey Crisp to share with a neighbor. Oh, we also picked up a gallon of cider and I will tell you why later, as well as a 1/2 gallon of Honey Crisp cider for Den's drinking pleasure. Cortland apples are a bit more tart than a Johnagold so Den isn't sure that he will be eating many of those out of hand. Yah right.

He is looking for an apple pie straight away. Midwest Living's last issue had some pretty interesting stuff on "Boiled Cider" or "Apple Molasses". I made some and wanted to try it in this pie that Den was hungering for.  I will say that I would cut the sugar down a bit in the future. But I am not one for really sweet treats, so consider that when you look at this recipe.

I really like the addition of the "Boiled Cider", wow on the apple taste.

So let's see this is how it went:

1 Pillsbury Refrig. Pie Crust (I make a double crusted pie)

spray the pie pan with Pam, I use a 9 1/2" glass pan, almost always have. Place one of the unroll pie crusts in the bottom of the pan and making sure it isn't over stretched and meets the rim as well as fits into the curve of the pie pan.

5 lrg Cortland Apples, pared, cored and sliced (we usually get Johnagolds but this other couple insisted on going to Gays Mills and theirs weren't picked yet) (I like a very full pie, hate it when they look like pop tarts, don't you)

1 tsp. Real Vanilla Extract

1 tsp. Vietnamese Cinnamon (Penzey's)

1/4 tsp. freshly grated nutmeg

dash of salt

2 tbls of corn starch

1 C. brown sugar (next time I would go with 1/2-3/4C. of the sugar)

3 tbsp boiled cider (this adds a more apply taste to it all)

little dab of butter, divided

Mix the apples and all but the butter in a large mixing bowl, spreading the spices all around. I heated the boiled cider in the microwave for about 30 seconds to make it more loose (boiled cider had to be refrig'd and get thick like molasses, in fact another name for it is "apple molasses")

Pour the apple mixture into the waiting bottom crust being careful to keep the apples inside the crust and off of the rim. Yes, this is a very full pie.

Put a couple of little bits of butter on top of the apples (the butter moves the flavors around)

Unroll the other crust and cut your venting designs. MOM always taught us to do a double wheat thing. Using a small bowl with cold water in it wet the edge of the bottom crust. I use my fingers for this but you can use a brush if you would rather not get you fingers messy. Wash your fingers

Gently fold the top crust in halve and place it over the apples, centering the fold. Once you have it where you want it unfold. Now gently bring the edges of the top crust down to meet the bottom crust. Gently but firmly press the two crust pieces together at the wetted edge. Now you flute your edge however MOM taught you, mine is a pinch against a thumb. Brush some butter over the top and sprinkle with cinnamon/sugar.

Place on a cookie sheet or oven saver ring (worth their weight in gold, by the way) with a pie saver ring or foil to protect that pretty fluting that you just did into a 425F oven (my oven registers on an oven thermometer at 425F, if your oven is running kind of hot I would bring it back to 400F. I bake mine for 45 minutes.

Look for the latest Midwest Living Mag. in the stores, it has the how to on the "Boiled Cider" and some pretty tasty recipes as well. This mag for me kind of goes hot an cold for recipes, Southern Living has the best, in my book but they didn't have an Apple thing so far.

Ina Garten's Plum Crunch Done Apple

OK, I will admit it I really like most of Ina Garten's recipes and I really like the way she present. A number of weeks ago she was doing this amazing Lemon/Garlic Roasted chicken (which is to die for) and the dessert was a Plum Crunch. I don't have access to fresh Italian plums but I have always like Apple Crisp so why not try it with apples. It is a bit over the top for sugar, so those with sugar issue, I would cut it in half and use Splenda.

Oven at 375F 9x13 pan spayed with PAM

Plum Crunch
Filling:
3 # Italian prune plums, pitted and qrtd 
1 1/2 C. Lgt Brown sugar
1/4 C. unbleached flour
6 Tbsp. cre'me de Cassis liqueur  
Mix well and pour into the prepared baking dish.

Topping:  
1 1/2 C. unbleached flour
3/4 C. granulated sugar
3/4 C. light brown sugar
1/2 tsp. Kosher salt
1 C. Old fashion rolled oats
1/2 C. walnuts, chopped
1/2 # (2 sticks) butter, cubed 

Put the mixture in either a stand mixer bowl with a paddle attachment or as I did my food processor. Process until the butter is pea sized. Spread over the fruit evenly. Bake for 40-45 minutes.

For the apple version I used:
7-8 good size but not large apples, pared, cored and sliced
the brown sugar and flour is the same
I changed the liqueur to Grand Marnier
Added:
1/2 tsp real vanilla extract
1/2 tsp. Penzey's Vietnamese Cinnamon
1/4 tsp. freshly grated nutmeg

I could see where this might be adapted to gluten free if there was a substitute for the flour in the topping. Corn starch could be used in the filling part for the flour.

Very good warm with some Breyer's Ice-Cream

Thank you, Ina!!!!!!!

                                 

Chili and Cheese Dip

I used to make this years ago for parties at work. It went over really big with my boss at the time, who would scoop up a bunch on a plate, grab some chips and feast for hours coming back for seconds if there was any left. It is super easy and very tasty. I made it for the girls that I quilt with last weekend and our cousins from Omaha were were. Bill loved it and so did the girls. Den had to eat more on the drive home. Kind of mess but not too bad.

Chili and Cheese Dip

2 cans Hormel NO BEANs Chili
1 # package of Mexican Velveeta
Bag of Scoops or other Tortilla chip, Scoops are great because you really get a good deal of the stuff that you are after with each one.

Empty the chili in a microwave safe dish, I used a 10x10 corning ware thing, pray it with a bit of Pam. Cube up the Velveeta and distribute evenly over the top. Cover and Nuke on HIGH for 3 minutes, remove and stir, cover and Nuke for another 3 minutes, remove and stir. The cheese should be pretty well melted and incorporated into the chili at this point, If not then 3 more and stir.
Serve warm with taco chips or Scoops.

This is really good on baked potatoes as well.