Culinary Confessional

Rosemary Shortbread


4 oz cream cheese, room temperature
4 tbsp unsalted butter, room temperature
1 cup flour
1/2 cup confectioners sugar
1/2 tsp salt
1/4 cup rosemary, minced 



Preheat oven to 350-deg.  Line a baking sheet with parchment paper and set aside.

In a food processor, pulse together the sugar, salt, and rosemary.  Then add the cream cheese and butter, pulsing until the moist clumps form.  The dough should be dried than standard cookie dough, but still crumbly-moist.

Remove the dough from the food processor and shape into a 2” thick log.  Wrap in plastic and refrigerate for at least 1 hour.   

Slice the shortbreads into 1/4” thick rounds and bake on the parchment paper-lined baking sheet for 15 minutes on the center oven rack until light brown in color.  Let cool on wire racks, then enjoy!



Approximate Nutritional Values:  http://www.food.com/recipe/rosemary-shortbread-106688

Double Frosted Bourbon Brownies


For the Brownies:
3/4 cup flour, sifted
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/3 cup shortening
6 oz semisweet chocolate chips
1 teaspoon vanilla paste
2 large eggs
2 tbsp water
1-1/2 cups toasted walnuts, chopped
4 tbsp bourbon


For the White Icing:
1 stick butter, softened
1 tsp vanilla paste
2 cups confectioners sugar


For the Chocolate Glaze:
1 tbsp shortening
6 oz semisweet chocolate chips



Preheat the oven to 325-deg.  Grease a 9” square baking pan, then line with greased parchment paper.

Sift together the flour, baking soda, and salt, then set aside.

Combine the sugar, shortening, and water in a medium saucepan. Bring to a boil over medium heat, stirring constantly, then remove from heat.

Stir in the chocolate chips and vanilla paste, stirring until smooth. Then add the eggs, one at a time, stirring after each addition.

Add the flour mixtures and walnuts and mix well.

Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Sprinkle the bourbon evenly over the warm brownies, then let cool on a wire rack.

For the white icing, beat together the butter and vanilla in the bowl of an electric mixer fitted with a flat paddle.  Beat until creamy, then gradually add the confectioners sugar, mixing until smooth.

For the chocolate glaze, melt the shortening and chocolate in a steel bowl set over a pot of boiling water (being sure that the water doesn’t touch the bottom of the bowl).

Spread the icing over the brownies, then drizzle the glaze over the frosting.  Place in the fridge for an hour to let the glaze set, then cut into squares and serve.



Approximate Nutritional Values:  http://www.food.com/recipe/fudge-frosted-brownies-88255

Cooking Tip: Perfect Pasta Prep

Go ahead and add your dry pasta to the pot of water while waiting for it to boil.  It will cut cooking time in half!

Phyllo Pizza with Pancetta, Alfredo, and Arugula


1 lb pancetta, diced into 1/4” thick pieces
1 box phyllo dough, thawed
8 oz melted butter
12 oz alfredo sauce
4 roma tomatoes, sliced
12 oz goat cheese, crumbled
1 cup baby arugula


Preheat oven to 375-deg.  

Place the diced pancetta in a skillet preheated over low heat.  Render the fat from the pancetta and discard.  Then crank the heat to medium-high to crisp the pancetta.  Once cooked, remove from pan and drain on paper towels.

Unroll the phyllo and cut sheets in half widthwise.  Brush each layer with the melted butter until you have 6-7 layers, placing each one on a baking tray.  (Note: you should have enough phyllo to make four pizzas.)

Spoon the alfredo sauce evenly over the phyllo, then top with evenly-spaced tomatoes, pancetta, and goat cheese.

Bake for 12-14 minutes or until the phyllo is crisp and the tomatoes are roasted and caramelized.  Sprinkle the arugula on top and bake another minute.

Allow pizza to rest for 3 minutes, then slice and serve.




Approximate Nutritional Values: http://www.food.com/recipe/white-heat-pizza-135613

Roasted Vegetable Lasagna
(Seriously,  CCers—this is, hands down, the BEST lasagna I have ever had!!!)


For the Veggies:
1/2 cup extra virgin olive oil
1 large zucchini, sliced 1/4” thick
1 medium eggplant, sliced 1/4” thick
1 large red onion, sliced 1/4” thick
2 large tomatoes, sliced 1”/4 thick
Salt and pepper to taste

PReheat oven to 400-deg.  Lay all the veggies on a large baking sheet and sprinkle generously with salt and pepper.  Coat with the olive oil and toss with your hands, making sure each veggies is seasoned and covered with oil.

Roast in the oven for 45 minutes or until soft in the centers but crisp and caramelized on the outside.  Set aside, leaving the veggies on the baking sheet.




For the Layers and Filling:
8 oz uncooked lasagna noodles
1 lb ricotta cheese
12 oz mozzarella, shredded
3/4 cup parmesan cheese, shredded 
3/4 cup pecorino cheese, shredded 
8 oz sour cream
1/2 cup Italian parsley, chopped
1/2 tsp salt
3 large eggs, beaten


Mix together the ricotta, sour cream, eggs, and salt together in a large bowl.  

In a separate bowl, toss together the parmesan and pecorino, then stir into the ricotta mixture.  Set aside.

Cook the noodles in salted boiling water for 10 minutes, being careful not to overcook as they will continue to cook in the oven.



For the Bolognese Sauce:
4 tbsp olive oil
4 large garlic cloves, minced
1 yellow bell pepper, chopped
1 green bell pepper, chopped
42 oz canned fire roasted tomatoes
24 oz tomato paste
2 tbsp fresh rosemary, chopped
1 tbsp sugar
1 bay leaf
2 yellow onions, chopped
8 oz white mushrooms, sliced
2 cups vegetable stock
2 tbsp salt
1/2 tsp cayenne pepper
5 tbsp fresh basil, chopped
1/2 cup fresh Italian parsley, chopped 


In a large Dutch oven, brown the onion in the olive oil over medium-high heat, then add the garlic and saute an additional minute.

Add the remaining sauce ingredients (except the parsley), stirring well to combine.  Simmer for 90 minutes, uncovered, until most of the liquid reduces.  Stir in the parsley, then continue to let reduce.  Remove the bay leaf, then taste and season with salt and pepper if necessary.



Arrange the lasagna:  
In a deep baking dish that’s been greased, spread a layer of sauce on the bottom, then top with three lasagna noodles.  

Layer three noodles side-by-side, then spread a third of the ricotta mixture over them.  Sprinkle with a fourth of the mozzarella cheese, then a third of the sauce.  Follow with a third of the roasted veggies and top with a fourth of the parmesan-pecorino cheeses.

Repeat twice more, finishing with the mozzarella and parmesan-pecorino cheeses.

Bake at 325-deg for 45 minutes or until golden.  Let sit 15 minutes before slicing and serving.  

(FYI, the leftovers of this one are AMAZING.) 



Approximate Nutritional Values:  http://www.food.com/recipe/roasted-vegetable-lasagna-25460

Mini Chocolate Bundt Cakes


For the Cakes:
2 sticks butter, plus extra for greasing the pans
3/4 cup unsweetened cocoa powder (Dutch process, if available)
3/4 cup coffee
2 cups sugar
2 large eggs
1/2 cup buttermilk
2 tsp vanilla paste
2 cups flour, plus extra for dusting the pans
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt


For the Glaze:
1 cup pecans, chopped and toasted
1/2 cup half and half
4 oz dark chocolate
1/2 stick butter
1/2 cup confectioners sugar
1/4 tsp salt



Preheat oven to 350-deg and place a rack in the center.  Grease the mini bundt pans with butter, then dust with flour, tipping out the excess.  (Note: you can also use muffin pans if you don’t have mini bundt pans.)

Melt the butter for the cakes in a medium-sized saucepan over medium-low heat, then whisk in the cocoa.  Add the coffee and whisk until smooth, then remove from heat.

Whisk in the sugar, then the eggs, then the buttermilk and vanilla paste, stirring until each ingredient is incorporated completely before adding the next.

Sift together the flour, baking soda, cinnamon, and salt, then sift it into the cocoa mixture.  Whisk until just combined.

Pour the batter into the pans and bake until a toothpick inserted into the center comes out clean, about 15-20 minutes.

Cool the cakes in the pan for 10 minutes, then loosen the edges with a knife and invert the pan to tip them out onto a wire rack.

Toast the chopped pecans in the oven for five minutes, then cool for another five.

Melt the butter for the glaze in a medium-sized saucepan over low heat, then stir in the confectioners sugar and the half and half.  

Add the dark chocolate, stirring until smooth.  Stir in the salt, then the pecans.

Cool the glaze slightly before spooning over the cakes.



Approximate Nutritional Values: http://www.food.com/recipe/mexican-hot-chocolate-mini-bundt-cakes-350985
 

Cooking Tip: Blanching Vegetables 101

Before adding veggies to a liquid, bring it to a boil first.  The least amount of time they’re in the water, the more nutrients they’ll retain.  Plus, green veggies will stay greener if you leave the pot uncovered while cooking.

Grilled Corn Quesadillas


2 ears of corn still in the husk
4 tbsp butter, room temperature
2 tbsp garlic powder
2 tbsp onion powder
1/4 tbsp nutmeg
1/4 cup jalapeno, deseeded and chopped
1 tbsp oregano
1 tsp ground cumin
1 tsp cayenne pepper
2 cups sharp cheddar cheese, shredded
10 flour tortillas
Salt and pepper to taste
Olive oil for the saute pan



Peel off the first couple of layers of the cornhusk, leaving a few layers for protection.  Soak the cobs in a pot of cold water for 15 minutes, making sure the ears are completely covered.

Preheat a grill to 350-deg.

Shake off any excess water from the husks, then slightly pull them back to remove the silk.  Brush the kernels with butter and sprinkle with the garlic powder, onion powder, nutmeg, salt, and pepper. Then re-wrap the corn in the husks and tie each ear closed with a piece of kitchen twine.

Place the ears on the grill, rotating every 3 minutes to prevent it from getting too charred on any one side. After three turns, move the corn to the side of the grill, away from the direct heat, and close the cover.  Cooke for another 15 minutes

Allow the corn to slowly continue cooking for approximately 15 minutes.

As soon as the kernels begin to pull away from the tip of the ear, remove from grill.  Allow to slightly cool before cutting the kernels from the cob.

Place the kernels in a mixing bowl and toss with the jalapeno, cumin, oregano, and cayenne.

Heat a skillet over medium heat and brush (not pour) with olive oil.  Place 1 tortilla in the pan, then top with some of the corn mixture and cheese, and sandwich with a second tortilla.  Cook for 3 minutes per side until golden brown and the cheese has melted.  (Keep warm in a 150-deg oven while cooking the remaining quesadillas.) 

Cut into quarters and serve.



Approximate Nutritional Values:  http://www.food.com/recipe/zesty-corn-quesadillas-44265

Roasted Summer Veggies with Goat Cheese Bruschetta


1/2 cup balsamic vinegar
1 cup extra virgin olive oil, plus extra for drizzling and greasing the pan
2 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped 
2 tbsp fresh oregano, finely chopped 
2 tbsp fresh basil, finely chopped 
2 tbsp fresh parsley, finely chopped 
1 tbsp sugar
1 large zucchini, sliced 1/2” thick
1 large butternut squash, diced 1” thick
1 medium eggplant, sliced 1/2” thick
1 large red onion, sliced 1/2” thick
2 large tomatoes, sliced 1” thick
1 loaf French bread, sliced 1/2” thick (16 rounds)
1/4 cup goat cheese
Salt and pepper to taste


Preheat oven to 350-deg.

Drizzle the bread with the olive oil and season with salt and pepper.  Toast in the oven for 2 minutes on each side until crisp, then set aside.

Place the veggies in a large ziplock bag.

Combine half the herbs with the oil, balsamic vinegar, sugar, garlic, salt, and pepper.  Whisk well, then pour over the vegetables in the ziplock bag.  Marinate for 30 minutes.

Raise the oven temperature to 425-deg.  Pour the vegetables through a strainer to remove excess liquid, then lay in a flat layer on a baking tray greased with olive oil.  

Roast the veggies for 45 minutes or until the centers are soft but the outside edges are crisp and beginning to caramelize.  Allow to cool slightly, then dice into small pieces.

Spread the goat cheese on the toasted bread rounds, the spoon helpings of the roasted vegetables on top.  Sprinkle with the reserved herbs and serve.



Approximate Nutritional Values:  http://www.food.com/recipe/goat-cheese-salad-with-roasted-vegetables-161747

Cooking Tip: Seared, Not Scorched

When grilling, if the meat is charring too quickly, move it to the far edges of the grill. The ambient heat will continue cooking the center of the meat while the outside won’t burn.

Asparagus with Orange Sauce


2 lbs baby asparagus
1 stick butter, divided
1 cup minced shallots
2 tsp dijon mustard
1-1/3 cups fresh orange juice
Zest of two oranges
1 cup orange segments



In a medium saute pan, melt 1 tbsp butter.  Add the shallots and cook for 2 minutes, until they begin to turn translucent.  Stir in the dijon, orange juice, and orange zest and boil, uncovered, until it reduces to approx. 2/3 cup—about 5 minutes.

Reduce heat and add the remaining butter, stirring until melted and the sauce is smooth. 

Blanch the asparagus in a pot of boiling, salted water.  Cook for 90 seconds, until the asparagus is bright green, then remove from the water with a slotted spoon and place on a serving platter.  

Arrange the orange segments over the asparagus, then drizzle with the sauce. Serve immediately. 



Approximate Nutritional Values:  http://www.food.com/recipe/asparagus-in-orange-sauce-21192