Simple Lasagna

Rating: 5 of 5


Notes: No boil noodles are heaven-sent.


Ingredients

    Tomato-Meat Sauce

•      1tablespoon olive oil
•     1 medium onion , chopped fine (about 1 cup)
•     6 medium cloves garlic , pressed through garlic press or minced (about 2 tablespoons)
•     1 pound meatloaf mix or 1/3 1/2 pound each ground beef chuck, ground veal, and ground pork
•     1/2teaspoon table salt
•     1/2teaspoon ground black pepper
•     1/4cup heavy cream
•     1 can (28 ounces) tomato puree
•     1 (28-ounce) can diced tomatoes , drained

    Ricotta, Mozzarella, and Pasta Layers

•     15 ounces ricotta cheese (whole milk or part skim), 1 3/4 cups)
•     2 1/2 ounces grated Parmesan cheese (1 1/4 cups)
•     1/2 cup chopped fresh basil
•     1 large egg , lightly beaten
•     1/2 teaspoon table salt
•     1/2 teaspoon ground black pepper
•     12 no-boil lasagna noodles from one 8- or 9-ounce package
•     16 ounces whole milk mozzarella , shredded (4 cups)

Directions

1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. Heat oil in large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add garlic and cook until fragrant, about 2 minutes. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes. Add pureed and drained diced tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside. (Sauce can be cooled, covered, and refrigerated for up to 2 days; reheat before assembling lasagna.)
3. Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy; set aside.
4. Assemble first lasagna layer according to illustrations below. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.

Cornflake-Crusted Pork Nuggets

Rating:  5 of 5

Ingredients
Pork

• 10 oz pork tenderloin
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 3 cups corn flakes cereal (crushed)
• 4 tbsp butter  

Glaze 

• 2 tbsp minced red onion
• 1 tbsp minced garlic
• 1 tbsp olive oil
• 1/4 cup Seville orange marmalade
• 1-2 tbsp fresh lime juice
• 1 tsp minced fresh chives

Directions

1. Preheat oven to 450 degrees. Place a baking sheet on a rack inside the oven as it preheats.
2. Cut tenderloin in half lengthwise, then cut halves into ten 1-2 inch pieces. Pat pieces dry with a paper town and season pieces with salt, pepper, and granulated garlic.
3. Place flour, eggs, and cornflakes into three separate shallow dishes. Toss pork pieces in flour to coat, dip into egg, then dredge in corn flakes.Brush each piece of pork with butter.
4. Remove the baking sheet from the oven. Transfer pork pieces to the baking sheet and return to the oven. Bake until golden.
5. For the glaze, saute onion and garlic in oil until softened (2 minutes). Stir in marmalade and lime juice. Simmer until glaze thickens. Remove from heat; stir in chives. Serve glaze over pork.

Honey Hazelnut Cupcake with Gianduja Gelato

Rating: 3 of 5

Note: I could have done this cupcake without the cupcake; the only part I was truly in love with was the gelato... and it was to die for. The cupcakes were more muffin than cupcake. The ganache frosting was also pretty tasty. However, for this dessert, the gelato takes the cake.

Gianduja Gelato
Ingredients

• 1 ½ cups toasted hazelnuts
• 1 cup whole milk
• 2 cups heavy cream
• ¾ cup sugar
• ¼ teaspoon sea salt
• 3 1/2 oz. chopped milk dark chocolate + ½ oz. semisweet dark chocolate
• 5 large egg yolks (I used about 5 ½- 6 egg yolks; the amount you use affects the creaminess of the texture.)
• 1/8 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees Fahrenheit. Bake the hazelnuts for 10-12 minutes, stirring them 1-2 times in between. Snap one hazelnut in half. If it is light golden brown, the hazelnuts are done. Use a warm kitchen towel to rub the hazelnut skins off (don’t worry if you can’t take them all off).
2. Warm milk with 1 cup cream, sugar, and salt in saucepan. Remove from heat and add chopped hazelnuts. Cover and steep for one hour.
3. Put milk chocolate pieces in a large bowl, heat the last cup of cream in a saucepan until it starts to boil. Pour cream over chocolate and stir until chocolate is melted and smooth. Place a mesh strainer over the bowl.
4. Pour the hazelnut-infused milk through the strainer into a medium saucepan, squeeze the hazelnuts with your hands to get as much flavor as possible and discard the hazelnuts.
5. Warm the hazelnut-infused mixture. Whisk the egg yolks in another bowl and gradually pour the hazelnut mixture into the egg yolks. Whisk constantly and scrape the warm egg yolks into the saucepan.
6. Stir the mixture over medium heat and scrape the bottom when you stir. When the mixture is ready, it will thicken and coat the wooden spoon/spatula. Pour custard through strainer and stir into milk chocolate mixture. Add vanilla and cool over an ice bath.
7. Chill and make your ice cream according to the ice cream maker manufacturer’s instructions.

Honey Hazelnut Cake
Ingredients

• 12 tablespoons sugar
• 2/3 cup flour
• Pinch of salt
• 2-3 teaspoons baking powder (Adjust according to how light you want your cake to be.)
• 6 eggs
• 1 cup hazelnuts
• 5 tablespoons unsalted butter
• 6 tablespoons honey

Directions

•     Preheat oven to 360 degrees F.
•     Sift flour and blend with sugar, salt, and baking powder.
•     Gradually add the eggs and stir.
•     Chop the hazelnuts and incorporate them into the dough.
•     Melt the butter and honey and pour this into the dough.
•     Bake for approximately 25 minutes if you are making cupcakes.

Chocolate Honey Ganache Frosting
Ingredients

• 1 cup heavy cream
• 1 cup 60%+ dark chocolate
• 4-7 teaspoons honey (Adjust to taste.)

Directions

1. Melt the chocolate over a bain-marie (double boiler), or by placing it in a bowl over a small pan of simmering water. You can microwave it in 20 second intervals, but melting it over a stove is faster.
2. Warm the heavy cream in a saucepan until scalding (just before it boils).
3. Slowly add the heavy cream to the chocolate in small increments and mix. Aim for an emulsion of the cream and chocolate. I prefer to use a silicone spatula to mix.
4. Add in the honey and stir to combine.
5. Leave for 2-3 hours at room temperature until it is stiff enough to frost.

Smores Ice Cream Cupcakes

Update (2012-03-06):
Made these for my friend's birthday, but used a different marshmallow ice cream recipe. This one turned out much better.

Rating: 5 of 5

Note: The graham cracker crust didn't have a solid enough consistency, they all broke and crumbled by the next day. The ice cream on its own was also lacking in flavor, but the marshmallow really popped when put on the cupcake. Some improvements to be worked upon for next time, but flavor wise... they were perfect. They were all gone by the end of the next day.

Marshmallow Ice Cream
Ingredients:

•     2 C half and half
•     1 10-oz. bag of large marshmallows
•     2 C heavy cream
•     2 T vanilla extract

Directions:
In a large pot, combine half and half with marshmallows. Cook over medium heat, stirring frequently until marshmallows have completely melted. Remove from heat and let cool briefly. Then place in fridge to cool for 20-30 more minutes, until chilled and slightly thickened.

In the meantime, whip heavy cream until you have soft peaks. Fold into cooled marshmallow mixture and add vanilla extract. Stir until everything is combined. Place in ice cream maker and follow manufacturer’s directions for making ice cream.


Graham Cracker Crust
Ingredients:

•     2 C graham cracker crumbs
•     1/4 C sugar
•     8 T unsalted butter, melted
•     Pinch of salt

 Directions:

1. Line 2 cupcake pans with paper liners (you’ll need around 24 crusts total if you want to make a bottom and top for each cupcake). Preheat oven to 350° F.
2. In a small bowl, mix together graham cracker crumbs, sugar, melted butter and salt with a fork. Drop around 1 1/2 tablespoons of the mixture into each cupcake liner and press down firmly. Bake for about 5-10 minutes (until edges of crust are golden). Remove from oven and set half aside. Leave oven set at 350° F and prepare cupcake batter.

Chocolate Cupcakes
Ingredients:

•     1 C + 1 T sugar
•     14 T unbleached all-purpose flour*
•     7  T unsweetened cocoa powder*
•     3/4 t baking powder
•     3/4 t baking soda
•     1/2 t salt
•     1 large egg
•     1/2 C milk
•     1/4 C vegetable oil
•     1 t vanilla extract
•     1/2 C boiling water

 Directions:

1. Sift together sugar, flour, cocoa powder, baking powder, baking soda and salt. Stir lightly with a fork to combine. In a mixing bowl, combine egg, milk, vegetable oil and vanilla extract. Combine dry and wet ingredients and mix on low speed for a minute, then medium speed for 1-2 more minutes, scraping the sides of the bowl in between if needed. Add boiling water and mix just until combined. (Note: The batter will be very thin at this point.)
2. Pour 1/4 cup of batter on top of half of the crusts (mine were a little over 3/4 full). Bake for 15-18 minutes, or until tops are firm and toothpick inserted in the centers comes out clean. Let cool completely.

To assemble:
Slice the rounded top off of the cupcakes to level them. Place a small scoop of ice cream on top and flatten with the back of a spoon. On top of the ice cream, place one of the baked graham cracker crusts. Enjoy quickly or place in the freezer until you do!

Strawberry Cake

Happy Birthday Dad!

Rating: 4.5 of 5

Note: It had a little bit too much lemon zest for me..


Strawberry Cake

Ingredients:
Butter
All-purpose flour, for pans
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1 1/2 cup pureed strawberries
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
4 large eggs, beaten


Directions:
- Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
- Prepare the cake batter; in a large bowl, stir to combine self-rising flour, sugar, oil, pureed strawberries, vanilla, lemon zest, and eggs.
- Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
- Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
- Prepare the cream cheese frosting (recipe below); frost as desired and refrigerate until ready to serve.


Cream Cheese Frosting
Ingredients:
1 8oz package of cream cheese, softened
1 stick of butter, softened
1 tsp. vanilla
~ 3 2 cups (approx. 1 box) confectioners sugar (powdered sugar)
1 TBL milk (if needed)



Note: I also added some pureed strawberries, about 1/4 cup liquid.

Directions:
-  Beat cream cheese and butter together until smooth.
-  Slowly add the sugar in 1 cup batches until desired sweetness is achieved.  You may need less than 3 cups if you like your frosting less sweet.
-  Stir in vanilla.  Add milk slowly if you need a looser consistency.

Cherry Tomato Salads

Basil and Mozzarella

Greek

Rating: 5 of 5

Ingredients:

Greek
    2 pints cherry tomatoes , ripe, quartered (about 4 cups) (see note)
    Table salt
    1/2 teaspoon sugar
    2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
    1/2 teaspoon dried oregano
    1 medium shallot , minced (about 3 tablespoons)
    1 tablespoon red wine vinegar
    2 tablespoons extra-virgin olive oil
    Ground black pepper
    1 small cucumber , peeled, seeded, and cut into 1/2-inch dice
    1/2 cup chopped pitted kalamata olives
    4 ounces feta cheese , crumbled (about 1 cup)
    3 tablespoons chopped fresh parsley leaves
Mozzarella and Basil
    2 pints cherry tomatoes , ripe, quartered (about 4 cups) (see note)
    Table salt
    1/2 teaspoon sugar
    1 medium shallot , minced (about 3 tablespoons)
    1 tablespoon balsamic vinegar
    2 tablespoons extra-virgin olive oil
    Ground black pepper
    1 1/2 cups lightly packed fresh basil leaves , roughly torn
    8 ounces fresh mozzarella cheese , cut into 1/2-inch cubes and patted dry with paper towels

Directions:

    1. Toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes. Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds, stirring to redistribute tomatoes several times during spinning. Return tomatoes to bowl and set aside. Strain tomato liquid through fine-mesh strainer into liquid measuring cup, pressing on solids to extract as much liquid as possible.

    2. Bring 1/2 cup tomato liquid (discard any extra), garlic, oregano, shallot, and vinegar to simmer in small saucepan over medium heat. Simmer until reduced to 3 tablespoons, 6 to 8 minutes. Transfer mixture to small bowl and cool to room temperature, about 5 minutes. Whisk in oil and pepper to taste until combined. Taste and season with up to 1/8 teaspoon table salt.

    3. For Greek: Add cucumber, olives, feta, dressing, and parsley to bowl with tomatoes; toss gently and serve. For Mozzarella and Basil: Add basil, cheese, and dressing to bowl with tomatoes; toss gently and serve.

Carrot Cake

Rating: 5 of 5

Notes: This was my first time working with raw vanilla bean and I quite enjoyed it!

Ingredients:
    Carrot Cake
    2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
    1 1/4 teaspoons baking powder
    1 teaspoon baking soda
    1 1/4 teaspoon ground cinnamon
    1/2 teaspoon ground black pepper
    1 tablespoon ground cardamom
    1/4 teaspoon ground cloves
    1/2 teaspoon table salt
    1 pound medium carrots (6 to 7 carrots), peeled
    1 1/2 cups granulated sugar
    1/2 cup light brown sugar packed
    4 large eggs
    1 1/2 cups vegetable oil or safflower, or canola oil
    Cream Cheese Frosting
    2 vanilla beans
    8 ounces cream cheese , softened but still cool
    5 tablespoons unsalted butter softened, but still cool
    1 tablespoon sour cream
    1/2 teaspoon vanilla extract
    1 1/4 cups confectioners' sugar (4 1/2 ounces)

Directions:
    1. For the cake: Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan with nonstick cooking spray. Line bottom of pan with parchment and spray parchment.
    2. Whisk together flour, baking powder, baking soda, cinnamon, pepper, cardamom, cloves, and salt in large bowl; set aside.
    3. In food processor fitted with large shredding disk, shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. Wipe out food processor workbowl and fit with metal blade. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl. Stir in carrots and dry ingredients until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.
    4. For the frosting: Using a paring knife, halve and scrape seeds from 2 vanilla beans. When cake is cool, process cream cheese, butter, sour cream, vanilla extract, and vanilla seeds in clean food processor workbowl until combined, about 5 seconds, scraping down bowl with rubber spatula as needed. Add confectioners' sugar and process until smooth, about 10 seconds.
    5. Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days.)