Apple Recipes

Our first apple recipe did not come out quite as planned.

First there was the confusion between "baked apples" and "fried apples". DS#2 requested baked apples for his apples. When he saw what I had assembled, he said it wasn't what he was expecting. Upon further questioning, we discovered that what he really wanted was fried apples. No matter, they are similar enough and I told him that he would like the baked version.

I got my basic idea from this recipe on Epicurious: Maple Pecan Baked Apples. I took the basic recipe and simplified it. After I prepared the apples, I put little bit of butter in the bottom of each one. I chopped up some raisins, pecans and added some coconut, placing this mixture into the middle of each apple. I then drizzled a bit of maple syrup on top, letting it soak down into the raisin-nut mixture. I topped each apple with another small piece of butter. Lastly, I sprinkled each apple with sugar, nutmeg and cinnamon.

I baked the apples at 350º for one hour. This is where the mistake came it - I baked them uncovered. The apples were good, but they were dried out and not tender enough. We still enjoyed them, but they definitely would have been MUCH better had I cooked them correctly! Better luck next time....but still a very tasty recipe.

Maple Pecan Baked Apples
Source: Epicurious.com

Try these for both dessert and breakfast. They're great with their pan juices or the Apple Custard Sauce.

6 large Golden Delicious apples (about 3 1/2 pounds)
2/3 cup plus 6 tablespoons coarsely chopped pecans
1/3 cup golden raisins
1/4 cup sweetened flaked coconut
2 tablespoons pure maple syrup
1 teaspoon grated lemon peel
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tablespoons peach or apricot preserves
1 cup unfiltered apple juice or cider
2 tablespoons (1/4 stick) unsalted butter

Preheat oven to 375°F.

Core apples. Peel top third of each apple. Using small sharp knife, cut 1/4-inch-deep line all around each where peel and flesh meet. Using small sharp knife, cut about 1 1/4-inch-wide, 1-inch-deep hollow in top of each apple. Cut off thin slice from bottom of each to allow apples to stand flat. Place apples in 13x9x2-inch glass baking dish.

Finely chop 2/3 cup pecans, raisins and coconut in processor. Transfer to small bowl. Mix in maple syrup, lemon peel, cinnamon and nutmeg. Divide filling equally among hollows in apples.

Spread 1 tablespoon preserves over top of each apple and into hollows. Press 1 tablespoon chopped pecans atop each.

Combine apple juice and butter in small saucepan. Stir over medium heat until butter melts. Pour into dish around apples. Cover dish loosely with foil. Bake apples 30 minutes. Remove foil; bake until apples are tender, basting with juices every 10 minutes, about 35 minutes longer. Serve apples warm with pan juices.

Serves 6.

Mixed Greens with Goat Cheese and Candied Almonds

Source: Adapted from this recipe on Epicurious

This is one of my favorite salads. It is fairly simple, but elegant. I did some tweaking, but the basic salad is true to the recipe linked above. The first thing I did was to reduce the 1 cup of oil the original recipe calls for to about 2 tablespoons, while increasing the apple cider to make up the difference in liquid. I eye-ball the amount of almonds and goat cheese I use, based on how many I am serving, but I tend to use less than what the recipe calls for. I also use the dry method for roasting almonds, rather than messing with water (part of my candy phobia, I suppose). I simply heat the sugar and the almonds in a non-stick pan until the sugar begins to melt and coat the almonds. The sugar does tend to clump a bit, but it works well enough for me. I like to make a big batch and keep them on hand in the freezer.

Candied almonds:
1 cup sugar
1/4 cup water (see notes above)
1 1/2 cups slivered almonds, toasted

Salad:
4 cups apple cider
1/4 cup apple cider vinegar
2 tablespoons grated onion
2 tablespoons Dijon mustard
1 tablespoon poppy seeds
1 cup olive oil (I use 1/4 cup or less)

2 (5-ounce) bags mixed salad greens
12 ounces soft fresh goat cheese, crumbled
dried cherries (I add dried cherries - they add a nice tartness, not to mention color )

For almonds: Place foil on work surface. Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until mixture turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Mix in almonds. Immediately pour out onto foil, separating almonds with fork. Cool completely (mixture will harden).

For salad: Boil apple cider in heavy large saucepan until reduced to 1/2 cup, about 23 minutes. Transfer to medium bowl and chill until cold. Add vinegar, onion, mustard and poppy seeds. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Toss greens, cheese and almonds in bowl with enough dressing to coat; serve.

Makes 8 servings.
Bon Appétit
R.S.V.P.November 2000

I talked about this recipe HERE.

Pork Chops with Cranberry, Port, and Rosemary Sauce

Photo from Epicurious

Source: Epicurious

4 1-inch-thick pork rib chops
2 3/4 teaspoons minced fresh rosemary, divided
2 tablespoons (1/4 stick) butter
3/4 cup low-salt chicken broth
3/4 cup tawny Port
1 cup leftover cranberry sauce

Sprinkle pork chops with salt, pepper, and 1 teaspoon rosemary. Melt butter in heavy large skillet over medium heat until beginning to brown. Add pork chops and cook until browned and cooked through, about 5 minutes per side. Transfer to platter; cover to keep warm. Add broth, Port, and remaining 1 3/4 teaspoons rosemary to same skillet and boil until liquid is slightly reduced, about 4 minutes. Add cranberry sauce; bring to boil, then reduce heat to medium and simmer until sauce is thickened, about 7 minutes. Season sauce with salt and pepper. Spoon sauce over pork chops and serve.
Makes 4 servings.

Bon Appétit
Every-Night Cooking
November 2005

My notes: I made this recipe using a tenderloin (baked in the oven at 450º for about 20 minutes) instead of chops. The fresh rosemary did not come through quite as strong as I expected, so I'd either use more or use dried.

I talked about this recipe HERE.

Currant and Cardamom Oatmeal Cookies

Source: Epicurious

2 large eggs
1 1/2 teaspoons vanilla extract
2/3 cup dried currants

1 2/3 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups (packed) dark brown sugar
2 cups old-fashioned oats

Whisk eggs and vanilla in small bowl to blend. Mix in dried currants; cover and let stand at room temperature 1 hour.

Preheat oven to 350°F. Butter and flour 3 large baking sheets. Sift flour, baking soda, salt, and spices into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and beat until smooth. Add currant mixture and beat to blend. Stir in flour mixture. Mix in oats. Drop batter by level tablespoonfuls onto prepared sheets, spacing 1 1/2 inches apart. Using moistened fingertips, flatten cookies slightly. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Cool on sheets.

Makes about 45 cookies.
Bon Appétit
Too Busy To Cook?
August 2002

My notes: Very tasty cookie. However, either the currants I used (Sunmaid brand) weren't up to snuff or they didn't make much of a difference over raisins. Like the different blend of spices, but might like a chewier texture - these were chewy, but a little on the soft side. I can see this spice blend with Cook's Illustrated's chewy oatmeal cookie. Definitely worth further investigation.....

Chocolate Brownies

Even though it's the Cooking Light Bulletin Board, we often discuss recipes that are anything but light. This is one such recipe. These brownies are extremely rich and decadent. Although I loved the flavor, they were really too rich for what I envision a brownie to be. But if you like a really decadent, fudgy brownie, this one is for you.

Source: Epicurious

"The Farm of Beverly Hills has the most incredible, delectable giant brownies!" says Cindy Grand of San Francisco, CA. "They taste more like fudge with a light, crunchy surface. Would you help me get the recipe?" These are probably the fudgiest brownies we've ever tried—in fact, they seemed too rich to serve in giant squares, so we've cut them smaller. They taste even better the day after they're baked.

3 sticks unsalted butter, cut into pieces
12 oz fine-quality bittersweet chocolate (not unsweetened), chopped
6 large eggs
1 1/4 cups cake flour (not self-rising)
1 cup plus 2 tablespoons unsweetened cocoa powder, not Dutch process
3 cups sugar
1/2 teaspoon salt
1 cup chopped pecans or walnuts (optional)

Preheat oven to 350°F. Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour. Melt butter with chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, 1 at a time. Sift together flour and cocoa powder in a separate bowl and stir into batter with sugar and salt. Stir in nuts. Pour batter into pan and bake in middle of oven until top is firm and a tester inserted into center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into 20 squares.

Cooks' note: • Brownies keep, layered between wax paper in an airtight container, 5 days.

Makes 20 brownies
Gourmet February 2000
You Asked For It
The Farm of Beverly Hills, Beverly Hills, CA

Reviews: Cooking Light, Epicurious

Chocolate Peanut Butter Cake with Cream Cheese and Butterfinger Frosting

Source: Epicurious

Begin preparing the cake one day ahead.

Filling

2 1/4 cups heavy whipping cream
1/2 cup (packed) golden brown sugar
12 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup old-fashioned (natural) chunky peanut butter

Cake
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup old-fashioned (natural) chunky peanut butter
1 pound golden brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

Frosting
1 1/2 8-ounce packages cream cheese, room temperature
2 cups powdered sugar, divided
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
3/4 cup chilled heavy whipping cream
Butterfinger candy bars, coarsely chopped
Glazed peanuts

For filling:
Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.

For cake:
Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.

Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.

For frosting:
Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.

Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.

Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.

Makes 12 servings.
Bon Appétit
Time For Dessert
March 2005

I talked about this recipe HERE.

Apple and Cinnamon Oatmeal Pancakes

Source: Epicurious, Gourmet September 1990

1 1/4 cups buttermilk
2/3 cup quick-cooking rolled oats (not instant)
1 large egg, beaten lightly
2 tablespoons firmly packed light brown sugar
2/3 cup firmly packed grated peeled Granny Smith apple, excess juice squeezed out (see notes below)
6 tablespoons all-purpose flour
6 tablespoons whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons vegetable oil plus additional for brushing the griddle
maple syrup as an accompaniment

In a bowl whisk together 1 cup of the buttermilk and the oats and let the mixture stand for 15 minutes. In a large bowl whisk together the egg, the brown sugar, and the apple. Stir in the flours, the baking soda, the salt, the cinnamon, 2 tablespoons of the oil, the oats mixture, and the remaining 1/4 cup buttermilk and combine the batter well. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface, brush it with the additional oil, and drop the batter by half-filled 1/4-cup measures onto it. Cook the pancakes for 1 to 2 minutes on each side, or until they are golden and cooked through. Serve the pancakes with syrup.

Makes twelve-4-inch pancakes, serving 2.
Gourmet
September 1990

My Notes: I didn't sqeeze out the apple juice (following the advice of the CLBB poster. The pancakes were pretty moist inside, but the batter was not runny at all - in fact, quite thick. I may try squeezing the juice out just to see what difference it makes next time. The recipe says it makes 12 4-inch pancakes as written but I got about 18-20 4-inch pancakes after DOUBLING the recipe, so it doesn't seem to jive. And as for serving 2 - not many in our family eat 4-inch pancakes!

I talked about this recipe HERE.

Collard Greens with Prosciutto and Red Onions

Source: Epicurious, Gourmet, December 1995

2 ounces prosciutto
1/2 cup red onion, diced
1/2 cup vegetable broth
2 tablespoons of white wine vinegar (I was out of cider vinegar)
1 teaspoon dark brown sugar
1/8 teaspoon red pepper flakes, plus a touch more
1 pounds collard greens and chopped coarse

In a nonstick Dutch Oven cook prosciutto in 2 batches over moderate heat until somewhat crisp. Add onions and cook until onions are softened.

To pot add broth, vinegar, brown sugar, red pepper flakes, stirring until sugar is dissolved. Add about half of collards, tossing until wilted slightly, and add remaining collards, tossing until combined. Simmer collards, covered, 30 minutes. Stir in onions and simmer, covered, 30 minutes more, or until collards are very tender. (We probably cooked these for a total of 45 mintues.)

Serves 6. (This made what we considered 6 servings of collard greens, even only using 1 pound.)

Gourmet
December 1995

I talked about this recipe HERE.

Pork Tenderloin with Balsamic-Cranberry Sauce

Source: Epicurious

1 1/2 tablespoons butter
1 8- to 10-ounce pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary
1/2 cup canned low-salt chicken broth
1/3 cup canned whole berry cranberry sauce
1 tablespoon balsamic vinegar

Preheat oven to 450°F. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.

Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.

Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.

Serves 2, can be doubled.
Bon Appétit
30-Minute Main Courses
November 1998

My notes: I doubled or tripled this sauce for the 4 of us and a tenderloin that was probably over 1 pound. Since I had fresh cranberries on hand, I made my own cranberry sauce. Several reviewers on Epicurious complained that the onion taste was too strong. Instead of using shallots, I used up some onion I had on hand but cut the taste by slicing large slices that I fished out once the sauce was done cooking. The only other change I made was to use dried rosemary because that was what I had on hand. This sauce is very tasty and easy to throw together, even using fresh cranberries.

I talked about this recipe HERE.

Cinnamon-Spiced Rice

Source: Epicurious

1 medium onion, chopped
3 garlic cloves, chopped
3/4 teaspoon cumin seeds
1 (2 1/2- to 3-inch) cinnamon stick
2 tablespoons olive oil
1 1/2 cups long-grain white rice
2 1/4 cups reduced-sodium chicken broth
3/4 teaspoon sugar
3/4 teaspoon black pepper
1 teaspoon salt

Cook onion, garlic, cumin seeds, and cinnamon stick in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until onion is beginning to soften, about 3 minutes. Add rice and cook, stirring, until grains become slightly translucent, about 2 minutes.

Stir in broth, sugar, pepper, and salt and bring to a boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork and discard cinnamon stick if desired.

Makes 6 to 8 servings.
Gourmet
Quick Kitchen
October 2005

My notes: I cooked this in the rice cooker which worked quite well. The rice smells absolutely fabulous while cooking. It tastes fabulous as well, but I found the pepper to be too strong as it was actually spicy. Spicy rice is okay with some dishes, but rice is usually what you use to cut the spiciness of the main dish, so I'd definitely tame it for at least some dishes. This is definitely a repeater.

I talked about this recipe HERE.

Blue Cheese and Caramelized Shallot Dip

Photo from Epicurious

Source: Epicurious

1 tablespoon vegetable oil
1 1/4 cups thinly sliced shallots (about 4 ounces)
3/4 cup mayonnaise
3/4 cup sour cream
4 ounces blue cheese, room temperature

Heat oil in heavy medium saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool.
Whisk together mayonnaise and sour cream in medium bowl to blend. Add blue cheese. Using rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season dip to taste with salt and pepper. Cover dip and refrigerate until flavors blend, about 2 hours. (Can be made 2 days ahead. Keep refrigerated.)

Serve dip chilled or at room temperature.

Makes about 2 cups.

Bon Appétit
March 2001

My notes: This dip is very easy to put together and has lots of flavor. I followed the advice of the reviewers on Epicurious and chopped the shallots instead of slicing in order to avoid having stringy bits of shallot in the dip. I also prepared it a day ahead of time and the flavor of the shallots definitely came through much better the next day. I served it with kettle cooked potato chips and garlic pita chips.

I talked about this recipe here: Something sweet and something savory...

Pear, Leek and Gruyere Turnovers

Source: Bon Appetit, March 2001

2 tablespoons butter
1 1/2 cups chopped leeks
1 6-7-ounce firm but ripe pear, peeled, cored and chopped
1 1/2 teaspoons sugar
3/4 cup (about 3 ounces) grated Gruyere cheese, packed
1 1/2 tablespoons chopped fresh chives
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
1 egg, beaten to blend (for glaze)

Melt butter in heavy large skillet over medium heat. Add leeks; stir 1 minute. Reduce heat to low; cover and cook until leeks begin to brown, stirring occasionally, about 7 minutes. Stir in pear and sugar. Increase heat to medium; sauté uncovered until any liquid evaporates, about 2 minutes. Season with salt and pepper. Transfer to bowl; cool. Stir in cheese and chives.

Place puff pastry sheets on work surface. Using a 4 1/2-inch-diameter tartlet pan or bowl as aid, cut out 4 rounds from each pastry sheet. Roll out each pastry round to 5-inch circle. Place leek mixture on half of each pastry round, dividing equally. Brush pastry edges with egg glaze. Fold pastry over filling, pressing to adhere. Press edges with fork to seal. Brush turnovers with egg glaze. Pierce pastry in several places with toothpick. Place on baking sheet. Chill 20 minutes. Preheat oven to 400º. Bake turnovers until puffed and golden, about 18 minutes. Serve warm.

My notes: In order to not waste the puff pastry, I made these using the spiral method. Roll out the puff pastry into a rectangle. Spread pear mixture eveny over both sheets. Roll pastry, starting at the long end, being sure to roll tightly. Seal the seam by brushing on a bit of the egg glaze and pinching. Chill log for about 30 minutes to one hour, or until log is firm enough to slice easily. Slice log into 1/4-inch think rounds. Chill rounds for 30 minutes before baking. Bake at 400º for about 15 minutes or until puffed and golden brown.

Prosciutto Rolls with Arugula and Figs

Source: Epicurious

Prosciutto slices are usually paper-thin-but for this dish be sure they are not too thin or they will tear when you spread the cheese on them.

1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
12 thin slices prosciutto (not paper-thin)
6 ounces soft fresh goat cheese (such as Montrachet), room temperature
16 dried black Mission figs, quartered
4 large bunches arugula, stems trimmed (1 large bunch will be enough unless your bunches are very small.)

Whisk oil, lemon juice and peel in medium bowl to blend. Lay prosciutto on work surface, spacing slices 2 inches apart. Spread cheese evenly over prosciutto. Arrange figs over cheese, dividing and spacing evenly. Drizzle lemon mixture over. Sprinkle with pepper. Arrange 6 arugula leaves atop each prosciutto slice, alternating stems and tops and allowing tops to extend 1 inch over long sides of prosciutto.

Starting at 1 short end of each prosciutto slice, tightly roll up as for jelly roll. Cut rolls crosswise in half. Transfer to platter. (Can be made 2 hours ahead. Cover with damp paper towels, then plastic; chill.)

Makes 24.
Bon Appétit
December 1997

I talked about this recipe HERE.

Fig and Goat Cheese Crostini

Source: Epicurious

3 tablespoons minced shallot
2 (3-inch) fresh thyme sprigs plus 1/2 teaspoon minced fresh thyme
1/2 Turkish or 1/4 California bay leaf
1 1/2 tablespoons unsalted butter
1/4 lb dried Black Mission figs, finely chopped (3/4 cup)
3/4 cup Port
1/4 teaspoon salt
1/8 teaspoon black pepper
12 (1/2-inch-thick) diagonally cut baguette slices
1 tablespoon olive oil
6 oz soft mild goat cheese at room temperature
2 fresh ripe figs, cut into 1/2-inch pieces

Garnish: fresh thyme leaves

Make savory fig jam:
Cook shallot, thyme sprigs, and bay leaf in butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, stirring, until shallot is softened, about 2 minutes. Add dried figs, Port, salt, and pepper and bring to a boil. Simmer, covered, until figs are soft, about 10 minutes. If there is still liquid in saucepan, remove lid and simmer, stirring, until most of liquid is evaporated, 3 to 4 minutes more. Discard bay leaf and thyme sprigs and transfer jam to a bowl.

Cool, then stir in minced thyme and salt and pepper to taste.

Make toasts while jam cools:
Put oven rack in middle position and preheat to 350°F.

Halve each baguette slice diagonally, then arrange on a baking sheet and brush tops lightly with oil. Bake until lightly toasted, about 7 minutes. Cool on baking sheet on a rack.

Assemble crostini:
Spread each toast with 1 teaspoon fig jam and top with about 1 1/2 teaspoons goat cheese and 2 pieces fresh fig.

Cooks' notes:
• Fig jam can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
• Toasts can be made 1 day ahead and cooled, then kept in an airtight container at room temperature.

Makes 24 hors d'oeuvres.
Gourmet
Gourmet Entertains
September 2003

I talked about this recipe HERE.

Bulgur Veggie Burgers with Lime Mayonnaise

Source: Gourmet

1/2 cup chopped onion, divided
1 tablespoon olive oil plus additional for brushing
1/2 cup bulgur
1 cup water
1 cup canned pinto beans, rinsed and drained
1 1/2 tablespoons soy sauce
3/4 cup walnuts (2 1/2 oz)
2 garlic cloves, coarsely chopped
1/2 cup packed cilantro sprigs
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup mayonnaise
1/4 teaspoon grated lime zest
1/2 teaspoon fresh lime juice
4 slices multi-grain bread, toasted

Cook half of onion with 1/4 tsp salt in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans and soy sauce.

Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 tsp salt, 1/2 tsp pepper, and remaining onion in a food processor until finely chopped.

Form rounded 1/2 cups of mixture into 4 (31/2-inch-diameter) patties. Chill at least 10 minutes.

While patties chill, stir together mayonnaise, zest, and juice.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Put perforated grill sheet on grill and preheat 10 minutes.

Brush patties all over with oil.

Oil grill sheet, then grill burgers on grill sheet, covered only if using a gas grill, carefully turning once, until golden brown, about 8 minutes total.

Serve burgers open-faced on toast with lime mayonnaise.

Recipe by Andrea Albin

I talked about this recipe HERE.

S'mores Bars

Source: Gourmet Magazine

2 cups graham cracker crumbs
1/3 cup sugar
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted
1 pound milk chocolate (I used semi-sweet)
4 cups mini-marshmallows (I used between 3 and 4 cups)

In a bowl combine well the crumbs, the sugar, the salt, and the butter and, reserving 1 cup of the mixture, press the remaining mixture into the bottom of a flameproof baking dish, 13 by 9 by 2 inches. Bake the crust in a preheated 350°F. oven for 12 minutes, or until it is golden, and let it cool in the dish on a rack. In a metal bowl set over a saucepan of barely simmering water melt the chocolate, stirring, pour it over the crust spreading it evenly, and sprinkle it with the marshmallows, pressing them lightly, and the reserved crumb mixture. Broil the dessert under a preheated broiler about 2 inches from the heat for 30 seconds, or until the marshmallows are golden, let it cool completely, and cut it into squares.

Makes about 24 bars.

Gourmet
July 1990

I talked about this recipe HERE.

Roasted Cauliflower

Source: Epicurious

1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt

Put oven rack in middle position and preheat oven to 450°F.

Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.

I talked about this recipe HERE.

Farfalle with Sausage, Tomatoes and Cream

Source: Epicurious

2 tablespoons olive oil
1 pound sweet Italian sausages, casings removed
1/2 teaspoon dried crushed red pepper
1 cup chopped onion
3 garlic cloves, minced
1 28-ounce can crushed tomatoes with added puree
1/2 cup whipping cream

1 pound farfalle (bow-tie pasta)
1/2 cup (packed) chopped fresh basil
Freshly grated Pecorino Romano cheese

Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.

I talked about this recipe HERE.

Baked Blueberry-Pecan French Toast

Adapted from: Epicurious

18-20 1-inch-thick slices of a baguette (about 10.25 ounces)
6 large eggs
2 cups whole milk
1/4 teaspoon freshly grated nutmeg
1 teaspoon vanilla
1 cup packed brown sugar
1 cup pecans (about 3 ounces)
1/2 stick (1/4 cup) plus 1 teaspoon unsalted butter
1/4 teaspoon salt
2 cups blueberries (about 12 ounces)

Butter a 13 x 9-inch baking dish. Cut 18 1-inch slices from baguette and arrange in one layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 4 hours, and up to 1 day.

In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.

Preheat oven to 400°F.

Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.

Gourmet, June 1999
Gourmet Entertains

I talked about this recipe HERE.

Pan-Seared Tuna (or Salmon) with Ginger-Shiitake Cream Sauce

Source: Epicurious

6 6-ounce tuna steaks, each about 1 inch thick (I used salmon)
2 tablespoons peanut oil

3 tablespoons butter (I used 2 tablespoons)
1/3 cup thinly sliced green onions
1/4 cup chopped cilantro
2 tablespoons finely chopped peeled fresh ginger
4 garlic cloves, chopped
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
6 tablespoons soy sauce
1 1/2 cups whipping cream (I used 1 cup of cream + 1/2 cup skim milk)
3 tablespoons fresh lime juice
Lime wedges (optional)
Fresh cilantro sprigs (optional)

(We grilled our salmon.) Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.

Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.

Bon Appétit, February 1999
Circa, Philadelphia PA
RSVP

I talked about this recipe HERE.