Pasta With Corn And Kale…. and mushrooms and asparagus and garlic and butter. It’s a winning combination of fresh and earthy flavors.
Pasta With Corn And Kale
6 ears of corn
1 pound campanelle or fusilli pasta
1 pound thin asparagus, cut into short lengths
5 tablespoons extra-virgin olive oil
2 1/2 pounds assorted mushrooms (such as shiitake and cremini), sliced
3 cloves garlic, sliced
1/2 teaspoon red pepper flakes
2 bunches Tuscan kale, stems removed, leaves cut into strips
2 bunches green onions (white and light green parts), chopped
4 tablespoons unsalted butter, cubed
Freshly ground pepper and Parmesan cheese to serve
1. Cut the corn kernels off the cobs and transfer to a bowl.
2. Bring a large pot of water to a boil then add the pasta and cook according to package directions. Add the asparagus for the last few minutes of cooking time. Reserve 1 cup of the pasta cooking water, then drain.
3. Meanwhile, heat 2 tablespoons olive oil in a Dutch oven over high heat. Add half of the mushrooms in a single layer and cook, undisturbed, until golden, about 5 minutes. Season with salt, stir and continue cooking until tender, about 5 more minutes. Transfer the mushrooms to a large bowl. Add another 2 tablespoons olive oil to the pot and repeat with the remaining mushrooms. Transfer to the bowl.
4. Add the remaining 1 tablespoon olive oil, the garlic and pepper flakes to the pot. Cook, stirring, until the garlic is soft, about 1 minute. Stir in the kale and season with salt. Cover and cook until wilted, about 3 minutes. Add the corn kernels, mushrooms, green onions and butter. Cook, stirring, until the butter is melted and the mixture is heated through, about 2 minutes.
5. Add the pasta and asparagus and 1/2 cup of the reserved pasta cooking water to the pot. Cook, stirring, until heated through, adding more cooking water as needed to loosen the sauce. Season with salt and pepper. Serve with a sprinkling of Parmesan, if you like.
Sour oranges, also known as Seville oranges, are a very acidic fruit. Adding some lemon juice to orange juice concentrate in this recipe for Sour Orange Pie, gives you that sour orange flavor.
It’s really good.
The animal cracker cookie crust is a lovely change from the ubiquitous graham cracker crust and contrasts nicely with the tangy pie filling. Put some orange-scented whipped cream on top to tie it all together.
Sour Orange Pie
Animal Cracker Crust (recipe follows)
1 (14 ounce) can sweetened condensed milk
6 tablespoons frozen orange juice concentrate, thawed ( such as Minute Maid Original)
4 large egg yolks
6 tablespoons fresh lemon juice (about 2 large lemons)
2 teaspoons grated lemon zest
1 teaspoon grated orange zest
1 pinch salt
Orange Whipped Cream (recipe follows)
1. Whisk orange juice concentrate, egg yolks, lemon juice, both zests and salt in a bowl until fully combined. Pour filling into cooled crust.
2. Bake pie until center jiggles slightly when shaken, 15 to 17 minutes. Let cool completely.
3. Refrigerate until fully chilled, at least 3 hours or cover with greased plastic wrap and refrigerate for up to 24 hours.
4. Slice chilled pie and serve with whipped cream.
Any adoptees out there? This new song by Liv Slingerland will surely resonate with you. It certainly made me feel such compassion for this young woman who learned in her early twenties that she was adopted. “An Entire Lifetime” clearly acknowledges the pain she is in.
“I’m looking for a loving grasp
As I am falling fast”
Check out Liv Slingerland on her Website. You can buy her music on Bandcamp.
Today I joined the Empty Nest club. Never, ever wanted to be a member.
I spent the last few weeks getting one son off for his senior year of college at the University of Wisconsin-Madison and my daughter moved in to her apartment in Columbus, Ohio where she will start post graduate studies at The Ohio State University. (That is a looooooooong drive from our home in Norwich, VT!). Today I said goodbye to my youngest son, who is also off to UW-Madison to begin his freshman year.
I’m doing better than I thought…but it has only been 5 hours. lol. The first thing I did when I got home was to come here, which is one of my very happy places.
Speaking of happy, this Blueberry Cream Pie is very cheerful. It’s so easy, too. Just make a graham cracker crust and pack it with a thick, lemon scented blueberry filling. The creamy topping has cheesecake vibes and looks so festive piped onto the cake with some reserved blueberry filling swirled in.
1. Spread blueberry filling evenly over bottom of pie crust.
2. Fit large pastry bag with large closed star tip.
3. Use a small spatula or butter knife to “paint” 3 vertical stripes of the reserved blueberry mixture up sides of pastry bag. (You could also omit the pastry bag and just spoon the topping on the pie and swirl in the blueberry mixture with a knife).
4. Fill pastry bag with topping and pipe rosettes over surface of pie, covering filling as much as possible.
5. Refrigerate pie for at least 4 hours or up to 24 hours.
Graham Cracker Crust
12 whole graham crackers (6.5 oz) broken into pieces
2 tablespoons sugar
6 tablespoons unsalted butter, melted
1. Adjust oven rack to middle position and preheat to 325℉.
2. Process cracker pieces in food processor until finely ground. Add sugar and salt and pulse to combine. Add melted butter and pulse until combined.
3. Transfer crumbs to 9-inch pie plate and press into bottom and up the sides.
4. Bake until crust begins to brown, about 16 minutes. Transfer to wire rack to cool.
1/2 cup sugar
4 teaspoons cornstarch
1/4 teaspoon salt
1-1/2 pounds fresh blueberries
1 tablespoon lemon juice
1. Whisk sugar, cornstarch and salt in medium saucepan until well combined.
2. Process 2 cups of the blueberries in food processor until smooth. Stir into sugar mixture until combined. (The original recipe then calls for pressing the mixture through a sieve to get a smooth purée. I started to do that, but it was a lot of work and I don’t think it really matters since you are going to stir the remaining whole berries in).
3. Bring mixture to simmer over medium heat, whisking frequently. Continue to cook, whisking constantly, until mixture thickens.
4. Off heat, whisk in lemon juice. Reserve 2 tablespoons of blueberry mixture for piping. Stir remaining blueberries into remaining mixture in saucepan.
8 oz cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla extract
1 cup heavy cream, chilled
1. Using stand mixer fitted with whisk attachment, whip cream cheese, sugar and vanilla on medium-high speed until very smooth, about 2 minutes, scraping down bowl as needed.
2. With mixer running, slowly pour in cream and whip until stiff peaks form, about 2 minutes.
There I am searching for some funny Buffalo chicken content when I came across these ridiculous ‘Birds With Arms’ gifs. Mesmerizing and stupid…just my kind of thing.
Dinner should be mesmerizing and most definitely NOT stupid. In these sweltering times, dinner should also be quick, easy, and yummy.
This Buffalo Chicken Salad is just the thing for a hot, busy night. It’s got all of the flavors of a Buffalo wing basket served up on a bed of lettuce. The original recipe called for just the ranch dressing. To please both camps of wing lovers, blue cheese can be added, too.
Buffalo Chicken Salad
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
2 tablespoons hot sauce such as Frank’s
2 tablespoons butter
1/4 teaspoon black pepper
1 bunch romaine lettuce, chopped (about 5 cups)
2 celery ribs, chopped
1 cup shredded carrots
1/2 cup fat-free ranch salad dressing
Blue cheese crumbles
1. In a large skillet, heat oil over medium-high heat. Sauté the chicken in batches until no longer pink, about 4 minutes.
2. Transfer cooked chicken to a bowl. Stir in hot sauce and pepper.
3. Return chicken mixture to skillet and stir in butter until it melts.
4. On a large platter, combine lettuce, celery and carrots. Top with chicken. Serve with dressing and blue cheese crumbles.
You’re going to have to be in the worst mood not to smile at this cheerful little ditty by London-based band MFC Chicken. Someone make this guy a meal.
Check out MFC Chicken on Bandcamp where you can buy their music. They have so many quirky, hilarious and catchy tunes…I highly recommend a few minutes of your time. “Fuck You, Me” is another of my favorites by them.
I always forget how much I love peaches in my desserts. This Fresh Peach Cobbler is truly outstanding. The topping’s absolutely delicious and the sweet peaches really shine when baked this way.
Fresh Peach Cobbler
4 pounds ripe peaches (8 to 10 large peaches)
3/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon grated orange zest
1/3 cup orange juice
1 tablespoon unsalted butter
Topping (recipe follows)
2 tablespoons sugar mixed with ¼ teaspoon ground cinnamon
Vanilla ice cream, for serving
1. Preheat oven to 350℉. Line a sheet pan with parchment paper.
2. Bring water to a boil in a pot big enough to fit several peaches at a time. Reduce heat to a simmer and lower some peaches into the water. Let them blanch in the water for about 30 seconds. Place the peaches in an ice bath then peel the skins off. Repeat with the remaining peaches.
3. Chop a quarter of the peaches into small chunks and set aside. Cut the remaining peaches into wedges.
4. In a medium saucepan, whisk together ¾ cup sugar, cornstarch, orange zest, orange juice, and butter and bring to a boil. Add the small chunks of peaches (not the wedges), bring back to a boil, then lower the heat and simmer for 3 to 5 minutes, stirring occasionally, until the liquid is thickened and translucent.
5. In a large bowl, mix the cooked peaches with the peach wedges. Spoon into an 8 × 11-inch oval baking dish and set aside.
6. Use an ice cream scoop or large spoon to dollop the topping onto the peaches in the baking dish (it won’t cover them all).
7. Sprinkle the cinnamon-sugar on top.
8. Put the baking dish on the prepared sheet pan and bake for 30 minutes. Cover loosely with a large sheet of aluminum foil if the topping is getting too browned and continue to bake for 20 to 30 minutes longer. Bake until the topping springs back in the middle and edge when lightly touched.
9. Cool for at least 30 minutes then serve cobbler warm with the ice cream.
Serves 6 to 8
1 cup flour
¾ cup sugar
1 teaspoon baking powder
¾ teaspoon kosher salt
12 tablespoons cold unsalted butter, diced
2 extra-large eggs
1 teaspoon pure vanilla extract
1. Put the flour, ¾ cup sugar, the baking powder, and salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the butter and pulse 15 times, or until it is the size of peas.
2. In a small bowl, beat the eggs and vanilla, and add to the food processor. Pulse just until the mixture is evenly moistened.
My youngest graduated high school and gave the opening commencement speech.
The next day he competed in the New England Track & Field Championship and won the 1600m in 4:07:09 breaking the meet record as well as his high school’s record.
Look at this close finish….Incredible.
Then it was off to Hayward Field in Eugene, Oregon to compete in the Nike Nationals, where Pierce came in 6th overall in the mile.
But, wait, there’s more.
Pierce and I flew right from Eugene to Dubrovnik to spend a few days with my daughter, Siobhán, who has been working abroad on a Fulbright grant since September.
Then we headed to Zagreb to help Siobhán as she packed up to move back to the States.
What a few weeks!
But, the reason you are here is for the food and music, so without further ado I present to you: Pan Banging Chocolate Chip Cookies
If you search this site, you’re gonna run into dozens of chocolate chip cookie recipes. I love them so much and am always looking for a different take on the classic.
That’s what sets this recipe apart from the others. By dropping the cookie sheet in the oven a few times during the baking time, ripples form at the edge of the cookie. These bands are delectably crisp while the center of the cookie stays soft and chewy. It’s a scientific miracle. Ha!
It’s good to be back.
Pan Banging Chocolate Chip Cookies
2 cups (284g) flour
½ teaspoon baking soda
¾ teaspoon salt
1 cup (227g) unsalted butter, softened
1½ cups (297g) granulated sugar
¼ cup (50g) packed brown sugar
1 large egg
1½ teaspoons pure vanilla extract
2 tablespoons water
6 ounces (170g) bittersweet chocolate, chopped into approximate ½ inch pieces. (Chocolate chips won’t work properly in this recipe)
Sea salt, for garnish (optional)
1. Place an oven rack in the middle position of oven and remove the other racks. Preheat oven to 350°F. Line 3 baking sheets with aluminum foil, dull side up, or with parchment paper.
2. In a small bowl, whisk together the flour, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy. Add the granulated and brown sugars and beat on medium until light and fluffy, about 2 minutes. Add the egg, vanilla, and water and mix on low speed to combine. Add the flour mixture and mix until combined. Add the chocolate chunks to the batter and mix in on low speed.
4. Form the dough into 1/4 cup sized balls. Place 4 balls an equal distance apart on prepared pans and transfer to the freezer for 15 minutes before baking. (If freezer space is an issue, chill the second baking sheet when you put the first chilled sheet in the oven and so on). Don’t skip freezing the dough balls as it helps the cookies not to spread too much as they bake. This is key to their finished texture.
5. Place the chilled baking sheet in the oven and bake 9 minutes, until the cookies are puffed slightly in the center. Lift up the baking sheet about 4 inches and let it drop down against the oven rack. This will cause the edges of the cookies to set while the centers will deflate a little.
6. After baking for 2 minutes longer, repeat lifting and dropping the pan. Repeat every 2 minutes until cookies have baked for 16 to 18 minutes total. The cookies will have spread out with golden brown edges and centers that are lighter in color.
7. Transfer cookies from the baking sheet to a wire rack, sprinkle with sea salt if using, then let cool completely.
Makes 10-12 large cookies (In order to get the edges to spread and crinkle, you need for the cookies to be big)
My son, Pierce, is having an excellent outdoor track season. He is the New Hampshire state champion in the mile and the 800m. This past weekend he shone at the NHIAA Meet of Champions. Saturday is the New England Championship. Wish him luck.
Pierce loves meringue. If you want a dessert that will disappear quicker than he runs, this is it.
Strawberry And Pistachio Meringue Slice has pistachio-crusted sheets of meringue sandwiching strawberries and lightly sweetened vanilla whipped cream. Fruity, crunchy, creamy, chewy…it’s all in there.
Pierce doesn’t like nuts, which is why only half of the meringue has the pistachios in it.
Strawberry And Pistachio Meringue Slice
4 egg whites
1/2 cup granulated sugar
3/4 cup confectioners’ sugar, plus 2 Tbs
1/2 tsp vanilla extract
1 tsp cornstarch
1 tsp white wine vinegar
3 Tbs pistachios, chopped
300ml heavy cream
250g strawberries, tops sliced off
1 vanilla pod, split
1. Preheat oven to 325°F. Line a shallow 11 x 7-inch baking tray with parchment paper.
2. Beat egg whites and granulated sugar in a stand electric mixer until very firm peaks form, about 3 minutes. Slowly add the 3/4 cups of confectioners’ sugar, vanilla extract, cornstarch and vinegar. Beat for 30 seconds longer until very firm and glossy.
3. Spoon the meringue mixture onto prepared baking tray. Sprinkle with the pistachios.
4. Bake for 20-25 minutes until the meringue turns a very light beige color.
5. Let cool on the tray for 5 minutes. Lay a piece of parchment paper on top and then a wire rack on top of that. Flip over and remove baking tray. Leave to cool upside down for 5 minutes then peel off the attached parchment. Turn the meringue nut side up and cut in half lengthways
6. Pour the heavy cream into a mixing bowl. Scrape the vanilla pod seeds into the cream and add the remaining 2 tablespoons of confectioners’ sugar. Beat until very thick.
7. Place one of the meringue rectangles on a serving plate. Spoon half of the vanilla cream down the center then place the strawberries on top all lying on their side. Cover the berries with the remaining whipped cream and press gently to fill in gaps. Top with the second rectangle, pistachio side up.
These songs are up for listening purposes and only for a short period of time. Like what you hear? Then please support the artist and buy the music. If you're an artist or label who wants the song taken down, please let me know.