Recipes from October 3, 2012

From Herald news servicesOctober 3, 2012 

Weekly recipes for October 3, 2012

Kale with White Beans and Roasted Garlic

Serves 4 to 6.

8 cup Tuscan kale, trimmed and cut in thin strips
1 1/2 cup cooked cannellini or other white beans, drained
3 whole heads of garlic, roasted, cloves removed and skinned
6-8 red radishes, quartered
6 small tomatoes, quartered
Flat Italian parsley leaves, for garnish

Basil Vinaigrette:

3 tablespoon wine vinegar
1 garlic clove
1/4 cup olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
Pinch of salt
1/4 cup fresh basil leaves

Place kale on a platter or in shallow, wide bowl.

Scatter beans around artfully, then compose the salad by placing the veggies all over. Garnish with parsley.

Dress with basil vinaigrette or another that you like.

To make vinaigrette: In a blender, process ingredients until creamy, adding a bit of extra oil if needed.


Nutty Kale Penne

Serves 6.

Salt
1 1/2 pound kale, leaves torn from stem and center ribs (discard stems and ribs)
1/2 cup sliced almonds
1/4 cup extra-virgin olive oil
3 large garlic cloves, minced
1 medium onion, chopped
1/4 teaspoon red pepper flakes
Salt and black pepper
1 pound whole-wheat penne
1/2 cup grated Parmi-giano-Reggiano
1/2 stick unsalted butter, cut in pieces

Cook kale in a 6- to 8-quart pot of well-salted boiling water, uncovered until just tender, 4 to 8 minutes.\Transfer kale with tongs to a colander; reserve water. When kale is cool enough to handle lightly, squeeze to remove excess liquid, then chop into bite-size pieces. Return water to a boil for pasta.

Cook nuts in oil in a 10-inch heavy skillet over medium heat, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to towels to drain. Cook garlic, onion, pepper flakes, and 1/4 teaspoon salt and 1/4 teaspoon pepper in remaining oil, stirring occasionally, 8 to 10 minutes. Remove from heat.

Cook penne in boiling water until al dent. Reserve about 2 cups of pasta water, then drain pasta. Return pasta to empty pot; stir in cheese, butter, kale, onion mixture, 1 cup reserved pasta water, and salt and pepper to taste. Cook over low heat, stirring, 1 minute, moistening with additional pasta water if desired. Serve sprinkled with almonds and additional cheese.

Nutrition information per serving: calories: 520; fat: 24 g; sodium: 700 milligrams; carbohydrates: 64 grams; saturated fat: 8 grams; calcium: 230 milligrams; protein: 18 grams; cholesterol: 27 milligrams; dietary fiber: 9 grams.


Savory Kale Scones with Squash and Cheese

Makes 8 to 10.

2 cup kale leaves, loosely packed
2 cup unbleached flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon sugar
1/2 cup cold butter
1 egg
3/4 cup buttermilk
1/2 cup cooked squash or pumpkin in small dice
3/4 cup Cheddar cheese, grated

Preheat oven to 375 degrees. Set oven rack in the middle.

Steam kale for a minute or two, just to blanch. Chop kale finely, squeezing out as much liquid as you can. You should have less than 1 cup chopped kale. If you have more, save it for soup or eat it. (Too much will make the scones sticky.)

Blend or sift the flour, salt, baking soda, baking powder and sugar together. Cut in the butter with a pastry blender or your fingers.

In a small bowl, beat the egg, then add the buttermilk, continuing to beat until well combined. Add egg/buttermilk mixture, along with squash, kale and cheese to dry ingredients, mixing with a fork just enough to combine.

Drop by spoonfuls onto parchment-paper-covered cookie sheet. Bake about 20 minutes until lightly browned.

Nutrition information per each of 10: calories: 210; fat: 10 grams; sodium: 406 milligrams; carb: 24 grams; saturated fat: 6 grams; calcium: 110 milligram; protein: 7 grams; cholesterol: 44 milligram; dietary fiber: 1 grams.


Kale and Edamame Fritters

Makes 16 to 20 (2-inch) fritters.

1 cup frozen shelled edamame
1 heaping cup kale leaves
1/2 teaspoon salt, plus a pinch or two
1 teaspoon ginger root, minced
1/2 teaspoon ground cumin
2 tablespoon water
2 eggs, separated
2 tablespoon flour
1/2 teaspoon baking powder
Vegetable oil for frying

In bowl of food processor, combine edamame, kale leaves, salt, ginger and cumin. Pulse briefly once or twice -- the mixture should still be recognizable and not a paste. Add 2 tablespoons water, egg yolks, flour and baking powder; pulse once or twice more. Scrape mixture into a bowl.

Beat egg whites until they hold peaks but are not completely stiff. Using a spatula, fold into the edamame/kale mixture.

Heat a little oil in a large heavy-bottomed skillet on medium-high. Drop batter by spoonfuls and fry for about 3 minutes on each side. Turn the heat down a little once the fritters get frying.

Do not crowd the fritters. Fry 5 or 6 at a time, then remove and drain on paper towel. You'll have to add a little more oil to the pan each time.

Nutrition information: calories: 43; fat: 3 grams; sodium: 87 milligrams; carbohydrates: 2 grams; saturated fat: 1 gram; calcium: 21 milligrams; protein 2 grams; cholesterol: 19 milligrams; dietary fiber: 1 gram.


Cinnamon Streusel Coffee Cake

Serves 16 to 20.

Streusel:

1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup whole-wheat pastry flour
2 teaspoon cinnamon
3 tablespoon unsalted butter, melted

Filling:

3/4 cup dark brown sugar
1 1/2 tablespoon cinnamon

Cake:

3/4 cup unsalted butter, room temperature
1 1/2 cup granulated sugar
1/3 cup dark brown sugar
1 teaspoon salt
2 teaspoon vanilla
3 eggs
3/4 cup plain yogurt
3 cup all-purpose flour
3/4 cup whole-wheat pastry flour
2 1/2 teaspoon baking powder
1 1/4 cup milk

Preheat oven to 350 degrees. Lightly grease a tube pan with removable bottom or a 9- by 13-inch cake pan.

To make the streusel: Combine granulated sugar, all-purpose flour, whole-wheat pastry flour, cinnamon and melted butter. Mix well and set aside.

To make the filling: In a small bowl, combine brown sugar and cinnamon. Mix well and set aside.

To make the cake: In a large mixing bowl, beat together butter, granulated and brown sugars, salt and vanilla until well combined and smooth. Add eggs one at a time, beating well after each addition. Add yogurt and mix.

In a small bowl, whisk together all-purpose and whole-wheat pastry flours and baking powder. Add flour mixture to the batter mixture alternately with the milk, starting and ending with the flour.

Spoon half the batter (3 cups) into the prepared baking pan, spreading to the edges. Sprinkle the filling evenly over the batter. Spoon the remaining batter over the filling, spreading to the edges. Sprinkle with streusel topping.

Bake the cake until it's a dark golden brown around the edges and springs back when pressed gently, about 50 to 60 minutes for the 9- by 13-inch pan, or 60 to 70 minutes for the tube pan. Cool for at least 20 minutes before serving.

Nutrition information: Calories: 306; fat: 10 grams; sodium: 206 milligram; carbohydrates: 50 grams; saturated fat: 6 grams; calcium: 96 milligrams; protein: 5 grams; cholesterol: 53 milligrams; dietary fiber: 2 grams.


Coffee Coffeecake

Start to finish: 1 hour (20 minutes active). Servings: 12.

Topping:

1/4 cup (1/2 stick) butter, room temperature
2 tablespoons sugar
Pinch salt
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour

Cake:

2 tablespoons instant coffee granules
2 tablespoons water
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour
1 cup sour cream

Heat the oven to 350 F. Coat a 9-by-9-inch baking pan with baking spray.

To make the topping, in a medium bowl use an electric mixer to beat together the butter, sugar, salt and vanilla until creamy. Add the flour and mix just until moist crumbs form. Set aside in the refrigerator.

To prepare the cake, in a medium bowl mix the coffee granules and water until dissolved. Add the cinnamon, vanilla, butter, sugar, baking powder, baking soda and salt. Use an electric mixer to beat until fluffy. Beat in the eggs, one at a time, scraping the bowl between additions.

Stir in half the flour followed by half the sour cream, then the remaining flour and sour cream. Spread the batter evenly in the prepared pan. Sprinkle the cake batter with the topping. Bake for 35 to 40 minutes.

Let cool in the pan. Serve warm or at room temperature.


Cardamom Cranberry Pear Crisp

Servings: 8.

Topping:

1 stick butter, room temperature
1/2 cup packed brown sugar
3/4 cup all-purpose flour
3/4 cup oats (see above)
1/2 teaspoon cinnamon
1/4 teaspoon salt

Filling:

8 pears, peeled, cored, sliced
8 ounce package frozen or fresh cranberries
1/2 cup packed brown sugar
1/2 teaspoon cardamom
1/4 teaspoon salt
2 tablespoons cornstarch

Heat the oven to 400 F. Coat a 9-by-9-inch pan with cooking spray.

To make the topping, in a medium bowl use an electric mixer to beat together butter and brown sugar until creamy. Add flour, oats, cinnamon and salt. Stir together until mixture just forms moistened crumbs and small clumps. Set aside.

To make the filling, in a medium bowl, toss together pears, cranberries, brown sugar, cardamom, salt and cornstarch. Spread mixture evenly into the prepared pan. Sprinkle the topping evenly over the filling.

Bake for about 1 hour, or until the pears are tender and bubbling and the topping is well browned.


Leeks with Dusseldorf Vinaigrette

Prep: 10 minutes. Cook: 10 minutes. Servings: 4.

12 small to medium leeks, cleaned, trimmed (about 2 1/2 pounds)
2 tablespoons white wine vinegar, or mixture of half sherry vinegar and half white wine vinegar
1 tablespoon Dusseldorf mustard
5 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Freshly ground pepper
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon or dill
1 package (8 ounces) cooked beets, diced

Cut leeks into 3 to 4 pieces. Cook in a steamer over simmering water until just tender, 7-10 minutes. Combine vinegar with mustard in a bowl. Slowly whisk in olive oil; season with salt and pepper. Arrange leeks on individual plates or on one serving platter. Drizzle with vinaigrette, sprinkle with chives and tarragon. Chill until ready to serve; sprinkle with beets (their color will run if added too early).


Black Forest Beef Roulades

Prep: 1 hour. Cook: 55 minutes. Servings: 6.

1/2 stick unsalted butter
1 white onion, sliced
6 slices lean beef top round, 8 to 10 inches long, 3 to 4 inches wide and 1/4 inch thick
1/2 teaspoon salt
Freshly ground pepper
2-3 tablespoons Dusseldorf mustard
1 large bunch fresh curly-leaf parsley, stemmed, chopped, plus whole sprigs for garnish
1 pound bacon, sliced into strips 2 inches long, 1/8 inch wide
6 dill pickle spears
2 cups red wine
3 cups demi-glace or prepared brown sauce

Heat oven to 425 degrees. Heat 2 tablespoons butter in a medium skillet over high heat. Add onion; cook until softened and translucent. Remove from heat to cool.

Line up beef slices, laying them flat; season with salt and pepper. Spread 1 generous teaspoon mustard on each slice; sprinkle evenly with sautéed onion, parsley and bacon. Place a pickle spear on edge of each strip. Roll beef slices tightly; tie with kitchen twine or pierce with toothpicks to hold rolls in place. Melt remaining 2 tablespoons butter in a medium ovenproof skillet over medium-high heat. (The skillet should be just large enough to hold all the roulades snugly.) Season roulades with salt and pepper; arrange in the skillet. Brown well on all sides. Add wine to deglaze; simmer until the skillet is nearly dry. Pour in the demi-glace or brown sauce; cover. Place in oven; roast until meat is fully cooked but still tender

To serve, remove the twine or toothpicks; arrange roulades on a platter or on individual plates. Garnish with parsley.

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