Garlic Scape Pesto

What’s new lately?  It’s been a while.

We’re gearing up for the summer months, which means much travel and family time for me.  This year, we’re heading up to Bar Harbor for a week prior to my cousin’s wedding.  After that, a week in Wildwood, New Jersey, building sand castles and visiting family.  And finally, at the end of the summer, my sister is getting married!!

Also part of the summer months, enjoying all the great things from our garden!  This year, we planted sugar peas, which are ready to be picked, Romaine lettuce, sprinach, green beans, tomatoes, peppers, zucchini, cucumbers, carrots, dill, basil, parsley, and my chives have returned from last year.  As you know, we’re a big veggie eating family, so to supplement, we’ve joined a CSA through Frost Arrow Farm.  I’ve always wanted to join a CSA, but this is the first year doing so.  We’re only in the second week, but I’ve had fun researching and creating meals based on what’s in the box.

Photo Credit:  agardenforthehouse.com

This week’s mysterious visitor was garlic scapes.  Garlic scapes are the part of the garlic plant that you see above the ground.  It’s long and twisty and green.   If you’ve never seen a garlic scape, think Medusa’s hair.  I had fun chasing my boys around the kitchen yelling, “the snakes got me!  Help!”  They just thought I was weird and walked away.  Oh, well.  I’ll be trying a few different recipes with my scapes, but my first use was Garlic Scape Pesto over tortellini.  I have to say, while my breath could kill an army, it turned out really good.  This is definitely not first date fare, but if you are at your local farmer’s market in the next few weeks, and happen to see some scapes, they’re worth trying.

Garlic Scape Pesto

1 bunch of garlic scapes, cut in two inch pieces.

1 C of parmesan cheese, or more depending on taste

1 C of olive oil

1/2 C walnuts

1 TB lemon juice

black pepper to taste

Place all ingredients in a food processor and puree until smooth. 

Cheese and Caramelized Onion Enchiladas

Ok, so my taste buds are like my taste in music.  Pathetic.  They are like the Chris Kirkpatrick of taste buds.  (100 points if you get that reference!!)

Apparently, though, my husband, who claims to have good taste in music has wimpy taste buds, too.  So, there’s that.  A plus on my side.

My poor two year old cried and cried, “It’s too spicy!”  Sorry, Sam.

The funny side to the story is, however, they were SO spicy, but we couldn’t stop eating them.  They were that good.  We were shoving milk and bread in to our mouths after every bite, trying desperately to quench the burn, but we kept eating.  Even getting seconds!!

The moral of the story is, I will be making these again…just maybe without the jalapenos.  

Cheese and Caramelized Onion Enchiladas

from Jack Bishop’s A Year in a Vegetarian Kitchen–BUY THIS COOKBOOK!! SO GOOD!!

Quick Red Chile Sauce

1 Tb canola or corn oil

1 small onion

4 md garlic cloves, minced

1 lg chipotle chile in adobo sauce, minced, with 1 Tb sauce

2 Tb chili powder

2 tsp cumin

1 tsp ground coriander

1/2 tsp dried oregano

1 C canned tomato sauce

3/4 C water

1 tb fresh lime juice

salt

Heat the oil in a medium sauce pan over medium heat, until shimmering.  Add the onion and cook until softened, about 5 min.  Add the garlic, chipotle, adobo sauce, chili powder, cumin, coriander, and oregano and cook until very fragrant.  Add the tomato sauce and water and bring to a boil.  Reduce the heat and simmer to blend the flavors, about 5 minutes.  Stir in the lime juice and adjust the seasonings, adding salt to taste.  The sauce can be cooled and refrigerated in an air tight container for a day or two.

Filling and Tortillas

1 Tb Canola or Corn oil

1 lb onions, halved and thinly sliced

1/2 tsp sugar

1/2 tsp salt

8 oz Monterey Jack cheese, shredded

2 oz drained pickled jalapenos, finely chopped (Omit if you are lame like me)

1/3 C chopped cilantro (fresh)

10 6-inch corn tortillas

Nonstick vegetable spray

Heat the oil in a medium skillet, over medium high heat until shimmering.  Add the onions, sugar, and salt and cook, stirring occasionally, until the onions begin to brown slightly, about 5 minutes.  Reduce the heat to medium and continue to cook, stirring often, until the onions are browned deeply and very soft, about 15 minutes.  Scrape the onions into a medium bowl and cool to room temperature.  Add 1 1/2 C of cheese, the pickled jalapenos, and cilantro to the bowl with the onions and toss to combine.

Move the oven racks to the lower-middle and upper-middle positions and heat the oven to 300 degrees.  Spread half of the chile sauce evenly across the bottom of a 13-by-9 inch glass or ceramic baking dish.  Divide the tortillas among two large rimmed baking sheets and generously spray both sides of each tortilla with cooking spray.  Bake the tortillas for 3 minutes, or until pliable enough to roll easily.  Remove the baking sheets from the oven and increase the heat to 400 degrees.  

Doing one tortilla at a time, spoon about 1/4 C of filling across the center of the tortilla and then gently roll the tortilla tightly.  Put seam side down in the baking dish.  Repeat with remaining tortillas.  Spoon sauce remaining sauce over tortillas, making sure each tortilla is coated completely.  Then sprinkle with remaining cheese.

Cover with foil and bake until the enchiladas are hot, about 20 minutes.  

 

“Little Ear” Pasta with Broccoli

I watched Moneyball last night.  It was great and I don’t even like baseball!  I’m a disappointment to my dad, I’m sure.  

There are some actors that I will see any movie they make, just because they are in it, among these are Tom Hanks, Leonardo DiCaprio, and Brad Pitt.  What if they made a movie together?  Oh my gosh!  When I was a teenager, Brad Pitt was filming the movie Twelve Monkeys in Philadelphia. I lived about 45 minutes away.  I remember being crazy with the fact that he “was so close to me”.  It was a pathetic crush.  His pictures were all over my walls.  I used to watch that scene in Legends of the Fall when he tipped his hat and the water dripped off, over and over and over and over.  So sad.  

Fortunately, he was a good actor, and has remained around for me to obsess over.  Unfortunately, he is with Angelina Jolie (who irritates me to no end) and not me.  

Maybe if I made this pasta for him, he’d change his mind.  Probably not, but just maybe…

Little Ear Pasta with Broccoli

from the Mediterranean Diet Cookbook by Nancy Harmon Jenkins

 

2 bunches of broccoli

sea salt

2 garlic cloves, minced

3 Tb extra virgin olive oil

6 oil-packed anchovies, or to taste

1 tsp red pepper flakes

1 lb orecchiette or other pasta

water

black pepper

 

Clean and coarsely chop the broccoli.  Bring about 1 inch of salted water to boil in a heavy sauvepan.  Add the broccoli and cook until it is tender, about 5-10 minutes.  Set the pan of broccoli aside, and keep warm.

In a separate skillet or saute pan, gently saute the garlic in the olive oil until it is soft, then melt in the anchovies by crushing them in the garlicky oil with a fork.  Add the red pepper and stir to mix well.  Turn the garlic-pepper oil into the broccoli and mix.

Cook the pasta in lightly salted boiling water until done.  Drain the pasta immediately combine with the broccoli.  Turn into a warm serving bowl, add pepper, and serve in a large bowl.

Kung Pao Shrimp

I love Chinese food.  

Like super crave it, when I’m trying to be healthy.  I used to think that as Americans we made Chinese food into the caloric monstrosity that it is, but then I went to China.  I don’t think its much better.  Unless, of course, what we were given was “for the Americans”, which is quite possible.  

My mom makes me laugh.  Every time she is down in the dumps, she gets Chinese food.  I’ve inherited this gene.  I always know what kind of week she’s having when she tells me she’s getting Chinese food.  Maybe she makes up some of her rough day stories, just so she can get Chinese food.  This is a great idea.  I’m going to have to start doing that!!

Kung Pao Shrimp….to veggi-ize it, use Extra Firm Tofu.

Adapted from Cook’s Illustrated

Serves 4

 

1 pound extra-large shrimp (21 to 25 count), peeled and deveined
1 tablespoon dry sherry or rice wine
2 teaspoons soy sauce
3 medium cloves garlic, pressed through garlic press or minced (about 1 tablespoon)
½ inch piece fresh ginger, peeled and minced (about 2 teaspoons)
3 tablespoons canola oil
½ cup roasted unsalted peanuts
6 small whole dried red chiles (each about 1¾ to 2 inches long), 3 chiles roughly crumbled, or 1 teaspoon dried red pepper flakes
¾ cup low-sodium vegetable broth
2 teaspoons black rice vinegar or plain rice vinegar
2 teaspoons toasted sesame oil
1 tablespoon fish/oyster sauce
1 tablespoon hoisin sauce
1½ teaspoons cornstarch
1 medium red bell pepper, cut into ½-inch dice
3 medium scallions, sliced thin

We also added 1 bag of stir fry vegetables.  

1. Toss shrimp with sherry and soy sauce in medium bowl; marinate until shrimp have absorbed flavors, about 10 minutes. Mix garlic, ginger, and 1 tablespoon oil in small bowl; set aside. Combine peanuts and chiles in small bowl; set aside. Mix chicken broth, vinegar, sesame oil, oyster-flavored sauce, hoisin sauce, and cornstarch in small bowl or measuring cup; set aside.

2. Heat 1 tablespoon oil in 12-inch skillet over high heat until just beginning to smoke. Add shrimp and cook, stirring about once every 10 seconds, until barely opaque, 30 to 40 seconds; add peanuts and chiles, stir into shrimp, and continue cooking until shrimp are almost completely opaque and peanuts have darkened slightly, 30 to 40 seconds longer. Transfer shrimp, peanuts, and chiles to bowl; set aside. Return skillet to burner and reheat briefly, 15 to 30 seconds. Add remaining 1 tablespoon oil, swirl to coat pan, and add red bell pepper; cook, stirring occasionally, until slightly softened, about 45 seconds. Clear center of pan, add garlic-ginger mixture, mash into pan with spoon or spatula, and cook until fragrant, 10 to 15 seconds; stir into peppers until combined. Stir broth mixture to recombine, then add to skillet along with reserved shrimp, peanuts, and chiles; cook, stirring and scraping up browned bits on bottom of pan, until sauce has thickened to syrupy consistency, about 45 seconds. Stir in scallions (and stir fry vegetables if using); transfer to serving plate and serve immediately.

Chicken Rosemary Pocket Pies

You know when you have pot pie and you bite into that crust…mmm.  But then, after 3 more bites, your delicious crust is gone, and all that’s left is vegetables.  Don’t cry, its ok.  Next time, you’ll make a pocket pie and you’ll be the hero of all things pot pie.

Chicken Pocket Pies

Rosemary Crust:

1 1/4 C all purpose flour

1/4 tsp salt

1 Tb fresh rosemary, chopped fine

1 stick of butter, chilled and diced

1/4 C ice water

In a large bowl, combine flour, rosemary and salt.  Cut in butter until you have coarse crumbs.  Stir in water, a tb at a time, until dough forms a ball.  Wrap tightly in plastic and refrigerate until firm.  Set aside.

Pot Pie Filling

from Martha Stewart chicken (3 or 4 pounds)

 

• 4 cups Chicken Stock
• 1 large yellow onion, cut in half
• 2 dried bay leaves
• 1/2 teaspoon whole black peppercorns
• 1 small bunch fresh thyme
• 1 rib celery, cut into thirds
• 9 ounces red potatoes, scrubbed and cut into 1/2-inch pieces
• 12 pearl onions, peeled and cut lengthwise if large
• 1 medium leek, white and light-green parts only, sliced into 1/4-inch-thick rounds and washed
• 2 medium carrots, peeled and sliced into 1/4-inch-thick rounds
• 6 ounces button mushrooms, quartered if large
• 1 cup milk
• 2 tablespoons chopped fresh flat-leaf parsley
• Zest of 1 lemon
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon heavy cream
• 1 egg yolk

Directions

1. Combine chicken, chicken stock, yellow onion, bay leaves, peppercorns, 3 thyme sprigs, and celery in a stockpot, and add enough water just to cover the chicken. Bring stock to a boil, reduce heat, and simmer, uncovered, for 1 hour.
2. Drain chicken, and reserve the stock. Remove the skin from the chicken, and remove all the chicken from the carcass. Shred the chicken into bite-size strips, and set aside. Strain the stock, and set aside 2 cups. Reserve the remaining stock for another use.
3. Preheat oven to 375 degrees. Melt the remaining 5 tablespoons of butter in a large saute pan over medium-high heat. Add red potatoes and pearl onions, and cook, stirring occasionally, until the potatoes begin to turn golden, 4 to 5 minutes. Add leeks, carrots, and mushrooms, and cook 4 to 5 minutes more. Add the remaining 5 tablespoons flour, and cook, stirring, for 1 minute. Stir in reserved chicken stock and milk, and bring to a simmer. Cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Add reserved chicken pieces, parsley, remaining 2 tablespoons thyme, lemon zest, remaining 2 teaspoons salt, and the ground pepper; transfer to a large casserole dish. Set aside.

Putting it all together:

 

Roll out your dough until it is a 1/4 inch thick.  Using a salad plate, cut out your rounds.  Makes about 6.  Working quickly, put 1/4-1/2 C of filling on half of a round.  Fold over the top half of dough, and pinch edges.  Put on a parchment lined baking sheet. Combine heavy cream and egg yolk to make an egg wash.  Brush each pocket with egg wash.  Sprinkle with coarse salt.  Bake for 35-40 minutes or until pockets are golden brown.  Allow to cool for 5-10 minutes.

Pan-Fried Tofu and Watercress with Lemon Caper Sauce

Phew…long title.

Ok, let’s get ready folks.  It’s Monday, or maybe it’s Tuesday where you are.  Whatever the case may be Thanksgiving is right around the corner…ok, if you live in America…which not all of you do.  Ok, well anyway…I’m gearing up for Thanksgiving and you can come along, too.  

Let’s eat lots of buttery things, and stuffed things, and things smothered in gravy.  Then, for dessert, let’s have one of each.  Then, repeat.  The next day, eat a stuffing sandwich…mmmm.  

But, to do this, we must get ready.  We must prepare our minds, bodies, and souls.  This week, we eat Tofu.  Tofu and Oatmeal.  And, lots of spinach. 

But we’ll make it really tasty, so it will be ok.

Pan-Fried Tofu and Watercress with Lemon Caper Sauce

from Vegan Planet by Robin Robertson (Great Cookbook)

1 16 oz package extra-firm tofu, drained and cut into 1/4 inch thick slices

Salt and pepper

2 Tb olive oil

1/4 C dry white wine

3 Tb fresh lemon juice

2 Tb capers, drained and chopped

1 large garlic clove, minced

2 bunches watercress, tough stems removed

1. Pat the tofu dry and season with salt and pepper to taste, set aside.

2. Heat 1 Tb olive oil in a large skillet over medium-high heat.  Add the tofu and cook in batches until golden brown on both sides, 2-4 minutes per side.  Add the wine, lemon juice, and capers.  Simmer until the sauce is slightly reduced, about 2 minutes.  Reduce the heat to low and keep warm.

3. Heat the remaining 1 Tb oil in a large skillet over medium heat.  Add the garlic and cook, stirring until fragrant, about 30 seconds.  Add the watercress and cook, stirring until just wilted, 2 to 3 minutes.  Season with salt and pepper to taste.

4. Transfer the watercress to a serving platter or 4 individual plates and arrange the tofu on top.  Drizzle the sauce over the tofu and serve hot.

Spinach Lasagna

If someone ever found me crouched in my closet with a fork, holding a 13×9 pan of something.  It would be this.  

Friends of ours just had the second most beautiful baby boy in the world, Owen.  (And he’s only second because I am biased and mine would be first) This is hardly fair because they already have the cutest little girl in the world, seriously.

 To give them a break, we made them this for dinner.  I am very jealous though because I want it all to myself.  Being the middle child, however, I’ve perfected the art of sharing, and will just have to make this again, some other time.  Like, tomorrow.

I wonder if the Duggar’s neighbor’s make them a meal every time they have a baby, or if they, like the rest of us, have gotten tired of their baby making.  Thoughts?

Spinach Lasagna from Cook’s Illustrated

Spinach
1 tablespoon table salt
20 ounces curly spinach (2 bags), stemmed and rinsed

Bechamel
5 tablespoons unsalted butter
1 tablespoon unsalted butter for baking dish
5 large shallots , minced (about 1 cup)
4 medium cloves garlic , minced or pressed through garlic press (generous 1 tablespoon)
1/4 cup unbleached all-purpose flour
3 1/2 cups whole milk
2 bay leaves
3/4 teaspoon fresh grated nutmeg
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1 ounce grated Parmesan cheese (about 1/2 cup)

Cheeses and Pasta
8 ounces whole milk cottage cheese
1 large egg
1/4 teaspoon table salt
12 no-boil lasagna noodles from 1 box
2 ounces grated Parmesan cheese (about 1 cup)
8 ounces Italian fontina cheese , shredded (about 2 cups)

1. For the spinach: Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven or stockpot over high heat; add salt and spinach, stirring until spinach is just wilted, about 5 seconds. Using skimmer or fine-mesh strainer, transfer spinach to ice water and let stand until completely cool, about 1 minute, then drain spinach and transfer to clean kitchen towel. Wrap towel tightly around spinach to form ball and wring until dry. Chop spinach medium and set aside.

2. For the bechamel: Melt 5 tablespoons butter until foaming in medium saucepan over medium heat; add shallots and garlic and cook, stirring frequently, until translucent, about 4 minutes. Add flour and cook, stirring constantly, for about 1 1/2 minutes. Do not brown. Gradually whisk in milk. Bring mixture to boil over medium-high heat, whisk in bay leaves, nutmeg, salt, and pepper. Reduce heat to low and simmer 10 minutes, whisking occasionally. Whisk in Parmesan and discard bay leaves. Transfer sauce to bowl, press plastic wrap directly against surface, and set aside.

3. For the cheeses, pasta, and assembly: Blend cottage cheese, egg, and salt in food processor or blender until very smooth, about 30 seconds. Transfer to bowl and set aside. Adjust oven rack to middle position and heat oven to 425 degrees. Place noodles in 13- by 9-inch broilersafe baking dish and cover with hot tap water; let soak 5 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water and place in single layer on kitchen towel. Wipe baking dish dry and coat with remaining 1 tablespoon butter. Use rubber spatula to distribute 1/2 cup bechamel in bottom of baking dish; position 3 noodles on top of sauce. Stir spinach into remaining bechamel in bowl, mixing well to break up clumps of spinach (you should have about 4 cups spinach/bechamel mixture). Spread 1 cup spinach mixture evenly over noodles, sprinkle evenly with Parmesan, and top with 3 more noodles. Spread 1 cup spinach mixture evenly over noodles, sprinkle evenly with 1 cup fontina, and top with 3 more noodles. Spread 1 cup spinach mixture evenly over noodles, followed by cottage cheese mixture. Finish with 3 noodles, remaining cup spinach mixture, and remaining cup fontina. Lightly spray large sheet foil with nonstick cooking spray and cover lasagna. Bake until bubbling, about 20 minutes, then remove foil. Remove lasagna and adjust oven rack to uppermost position (about 6 inches from heating element) and heat broiler. Broil lasagna until cheese is spotty brown, 4 to 6 minutes. Cool 10 minutes, then cut into pieces and serve.

 

Mac and Cheese: Two Ways

So, let’s talk about Thanksgiving.  Why, when Halloween hasn’t even arrived?  Well, for two reasons:

1.  I live for Thanksgiving.

2.  If Target, Walmart, and the other major chains have bypassed it, and headed straight into Christmas, then it deserves a bit of respect and recognition.

Today’s subject:  Favorite Holiday Side Dish

Here it is, hands down:

Martha’s Perfect Mac and Cheese

So cheesy, so gooey, so true to its name.

When you’re eating turkey covered in gravy, with a side of mashed potatoes oozing with butter, why not add mac and cheese to the mix?

And what is the best part of mac and cheese?  The leftovers!

Is there anything more American than Fried Mac and Cheese?

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by OXO.

Martha’s Perfect Mac and Cheese

Serves 12

8 tablespoons (1 stick) unsalted butter, plus more for casserole
6 slices white bread, crusts removed, torn into 1/4- to l/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons coarse salt, plus more for water
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
1 pound elbow macaroni

1. Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.

2. Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.

3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.

4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère (or 1 cup Pecorino Romano); set the cheese sauce aside.

5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.

6. Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère (or 1/4 cup Pecorino Romano), and the breadcrumbs over the top. Bake until golden brown, about 30 minutes (though we needed a bit more time to get it brown, but your oven may vary). Transfer the dish to a wire rack for 5 minutes; serve.

 

Alton Brown’s Next Day Mac and Cheese Toasts

 

• Leftover baked macaroni and cheese, refrigerated for at least overnight
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon cayenne
• 1 egg beaten with 2 ounces water
• 1 cup panko bread crumbs
• Oil for deep frying, preheated to 375 degrees

 

Directions

 

Cut refrigerated macaroni and cheese into slices or bite size pieces.

Season the flour with salt, pepper and cayenne. Dredge each piece through the flour and gently tap off excess. Dip in the egg wash and then coat with the bread crumbs. Allow them to rest for 5 minutes so the crust can set. Very carefully drop into the oil and fry until golden brown. Remove to a baking sheet fitted with a rack and rest for 2 minutes before serving.

 

 

 

 

 

Cod and Chorizo, yes please-o!

Folks, do you hate doing dishes?  I do.  I didn’t always, but now that I do it for four people, I hate it.  I hate it more than laundry, and I despise laundry.  

I was so excited that I made something that involved a pan and a knife.  That was it.  Want to know something even better?  It was really good.

From start to finish, it took me 30 minutes.  Rachel Ray, eat your heart out.

Baked Cod and Chorizo

from Real Simple

• 3 tablespoons olive oil
• 6 ounces chorizo or smoked sausage (such as kielbasa), thinly sliced
• 1 1/2 pounds Yukon gold potatoes (peel first, if desired), sliced 1/4 inch thick
• 3 leeks, white and light green parts only, halved lengthwise, rinsed, and thinly sliced into half-moons
• 1 cup low-sodium chicken broth
• 1/4 teaspoon crumbled saffron threads
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 2 1/2 to 3 pounds cod fillets
• 1/2 cup fresh flat-leaf parsley leaves, roughly chopped

• Heat oven to 400° F. 

  Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Add the sausage and brown on both sides. Add the potatoes and cook, stirring occasionally, for 10 minutes. Add the leeks, broth, saffron, 3/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Bring to a boil. 

  Meanwhile, rinse the cod and pat it dry with paper towels. Season with the remaining salt and pepper. Place it on top of the potatoes and drizzle with the remaining oil. Bake until the cod is the same color throughout and flakes easily, about 20 minutes. Sprinkle with the parsley and transfer to individual plates. 

• 
  

Sweet Potato Pierogi with Rosemary Brown Butter

I love, love, love these pierogies!  They are beyond awesome.  I’ve made them a bunch of times, and they’ve been good every time.  They are a little time-consuming, as you have to make your own dough, but they are SO worth the effort.  The recipe also makes a ton of pierogies, and they freeze really well, so you can have them next week, the week after, AND the week after that!  Beautiful.  

If you have some time to kill, it should definitely be spent making these.

Ben (my husband) had eight of them.  I had to cut him off.  He claims at 30, he’s a growing boy, but I’m suspicious of that.

 In other news, I’m considering this as a Halloween costume for my two year old and husband.  What do you think? 

Sweet Potato Pierogies

Barely Adapted from Katherine Sacks

 

(makes about 3 dozen)

 

Pierogi Dough (adapted from Martha Stewart Living, April 2010)
1 egg
3 tablespoons sour cream

1 cup milk

1 cup water
3 cups all -purpose flour
2 cups cake flour
3/4 teaspoon salt

 

* Start with step one for the filling, then proceed with the dough. (1. Preheat the oven to 350 degrees Fahrenheit and line a sheet tray with parchment or a silpat. Place the sweet potatoes and yam on the tray and roast for one hour, or until soft.

 

1. In a medium sized bowl, whisk the egg lightly. Add in the sour cream and combine until smooth. Whisk into this mixture the milk and water. Add the flour, one cup at a time, transferring to a wooden spoon when batter starts to get thick. Combine the salt with the last cup of flour, and add it to the dough (this will make sure that the salt is evenly distributed to the dough).

 

2. Turn the dough out onto a lightly floured surface (the dough will be sticky). Knead gently, adding flour if needed, for five to 10 minutes. The dough will come together as you knead, so make sure not to add too much flour, as this will make the dough tough. Roll into a ball and cover with a clean, inverted bowl. Let sit for one hour.

 

3. While the dough is sitting, proceed with the filling, at step 2.

 

4. After one hour, line a baking sheet with a silpat or a clean towel, and generously dust with cornmeal. Divide the dough evenly into four pieces. Re-cover three pieces and place the fourth on a lightly floured surface. Roll the dough out into a 1/8-inch round.

 

5. Using a 3-inch cutter or glass, cut circles out of the dough very close together so as to not waste any dough. Place a small spoonful of filling near the top of each circle, and fold the dough over in half to cover the filling. Gently pick up the crescent and pinch the edges closed. Repeat with the rest of the dough.

 

6. While you are shaping the pierogi, bring a medium-sized pot of salted water to a boil. When water is boiling, place five to eight pierogi in the water. The dumplings will sink to the bottom, so stir gently to avoid sticking. When the pierogi rise to the top of the water, cook for two more minutes. Remove with a slotted spoon and place on a clean tray lined with a silpat or parchment.

 

7. After all pierogi are boiled, heat a medium-sized skillet over medium high heat. Place one tablespoon of butter in the pan and allow to melt and get hot. Cook the pieorgi in batches, frying lightly for one to two minutes, on each side. Add more butter when necessary. Serve with fried onions and drizzle with rosemary butter. *If you do not want to cook all pierogi at once, place extra on a lined sheet tray that is dusted with cornmeal. Wrap tightly with plastic wrap and freeze. When you cook, boil pierogi straight from the freezer, do not thaw.

 

Sweet potato filling
2 sweet potatoes
1 large russet potato
3 tablespoons butter
4 ounces cream cheese
1 teaspoon salt

 

1. Preheat the oven to 350 degrees Fahrenheit and line a sheet tray with parchment or a silpat. Place the sweet potatoes and yam on the tray and roast for one hour, or until soft.

 

2. When potatoes are cooked through, remove from the oven and take off skins. You should be able to just peel off the skins, but use a paring knife to help if necessary. Place the potatoes in a medium sized bowl. Using a potato masher or hand held blender, mash the potatoes until fairly smooth. Add the cream cheese, butter, salt and combine.

 

Rosemary butter

2 Shallots, sliced

3 Cloves Garlic, minced

1 Stick of Butter

2 Sprigs of Fresh Rosemary

 

Heat one stick of butter in a small saucepan over medium-low heat. Skim the white foam that rises to the top of the melted butter off, discarding. This is the process for clarifying butter. When all foam (the milk fats) have been skimmed, add shallots, garlic, and one or two sprigs of rosemary. Cook over medium low heat until the solids at the bottom of the pot begin to brown slightly.