Garlic in a Jar

A few weeks ago, I bought crushed garlic in a jar.  I know it's so wrong.  But bear with me and follow the logic.

We were out of garlic.  I haven't been able to get to the farmer's market.  I tried three different markets, including Fairway, but could only find garlic grown in China.  I just couldn't do it.  If you are interested in more information about the impact of garlic imports on US garlic production, click here.

I bought a bottle of Christopher Ranch crushed garlic that's grown in Gilroy, California.  It's convenient and has pretty good flavor.  It's mellower than fresh garlic, but has a sweetness and softness that reminds me of garlic that's been simmered or baked.

Soon farmer's markets will be extending their hours and the CSA season will begin.  There will be lovely garlic scapes, radishes and greens!  Happy Spring

Pantry Macaroni and Peas

Barnacle Bill is working late tonight so I made an old favorite for dinner: Macaroni and Peas.  It is inspired by peas my grandmother made every Thanksgiving.  She cooked canned peas with onion and oregano.  They came out mushy and delicious.   This is total comfort food. 

1 T olive oil
1 med onion chopped
1 can sweet peas
1/2 lb ditalini
1/2 t dried oregano
salt and pepper to taste
grated locatelli romano cheese

Saute onion in the olive oil until soft and golden.  Add the peas with the liquid, and 1 can full of water.  Bring to a boil.  Add the ditalini, and stir well.  Let it simmer, stirring frequently.  If it seems very dry, you can add a bit more water.  When the macaroni is halfway cooked, and there is little liquid left, stir, turn off the flame and cover the pot.  Let stand for 10 minutes.  Stir the pot, then serve with grated romano cheese.

Modest Cinnamon Rolls

I joined the 52 Weeks of Baking Swap on SwapBot. If you are in need of inspiration for cooking, arts and crafts, I highly suggest checking it out.

For this project I decided to bake bread. Since we are a small household, I divided the dough, and froze half for baking later in the week. I divided the remaining dough in half.  Last night I baked a braided wreath. Of course I forgot to take a picture.  So this morning I used some of the remaining dough to make cinnamon rolls.

After checking The Pioneer Woman's glorious recipe, I came up with my own. Hey, I've nothing against butter, but DH and I do not burn the calories of a pioneer family.

CINNAMON ROLLS

In the picture above, you can see the finished product (click picture for a larger image). The top 4 rolls are bottom side up and the other 2 show the naked tops. Feel free to glaze with powdered sugar mixed with milk, maple syrup or orange juice. Since the dough is not sweet, glaze will provide you eye candy and a sugar rush.

Take the dough (see recipe for challah below: I used 1/4 batch for 6 rolls, full batch will make 24) out of the refrigerator and let sit for 1/2 hour. Roll out to a rectangle, and fill with 1 T butter, a handful of brown sugar, sprinkle with about 1/2 tsp cinnamon then roll into a log, pinching the seam to seal. A little water will help this. Cut into 6 pieces, and place in a 6 cup muffin pan (or a round cake pan). Cover with plastic wrap and a tea towel and let rise in a warm place for 30 minutes. Bake at 375 until you can smell it (15-20 minutes). Let stand 5 minutes then remove from pan. If you wait longer, the filling will cement the rolls in the pan...not good!

What I Learned:
-Powdered sugar is excellent to use when rolling out cookie dough, but changes yeasted dough into a slimy blob. I do not recommend it.
-You may store the dough in the refrigerator and bake up to one week later.  Just take it out, bring to room temperature before shaping.  The let the shaped dough rise before baking.

Challah (adapted from The Art of Jewish Cooking by Jennie Grossinger)

1 package of yeast (used Red Star)

2 t sugar

1 1/4 C warm water

4 1/2 C flour (used high gluten)

2 t salt

2 eggs

2 T oil

1 egg yolk + sesame or poppy seeds, non pareils, fancy sprinkles whatever.

Combine 1/4 c water, yeast and sugar in a 2 c measuring cup.  Meanwhile, combine eggs, salt and oil in the bowl of stand mixer using paddle attachment.  Add yeast mixture to bowl, and measure 1 c of warm water in cup, swirling to rinse out all yeast residue, and add to bowl.  Set mixer to low speed, and let mix while you measure flour.  Add about 1/3 of the flour, then change to dough hook.  Add remaining flour, and let mix for 5 minutes. 

Shape into a ball, place in an oiled bowl, cover with plastic wrap and a tea towel.  Let rise til doubled about 1 hour.  Separate dough into 2 pieces.  Wrap one well, and freeze.  Divide remaining dough ball in half.  Wrap half loosely and place in fridge.

Shape remaining half into a braid, ring loaf whatever.  Cover with plastic wrap and a tea towel and let rise x 1hr.  Brush with egg yolk (give leftover to A Most Grateful Cat) and sprinkle with seeds of your choice. Bake 350 about 30 minutes.

Passover

Passover began last Monday at sundown. DH was raised Jewish, and gets excited about seasonal foods and traditions around this time of year. He loves matzoh and we usually get a 5 lb (yes that's FIVE pound) bundles of Streit's every year. All of the local grocery stores have crazy specials, like spend $25, get FIVE pounds of matzoh free.

We celebrate Passover with his family on the day before Easter, then Easter with my family. It's a trip (Kosher Saturday, Italian Pork Fest Sunday) but that's our multi culti life.

Since Passover is also the first full moon after the vernal equinox, celebration is in order. We usually have a simple dinner at home, that gives a nod to Jewish traditions, and avoid leavened products for the week. It's a challenge to try new things, and incorporate our own habits and favorite meals. On Monday, I made Cabbage Borscht with Beef and Matzoh Balls. On the second night we had Matzoh Crusted Chicken Cutlets with Butternut squash. Both nights we had Seder Plate Salad (my creation of romaine, parsley, apples, walnuts, hardboiled egg and horseradish dressing).

Last night we had Matzoh Lasagna. It sounds weird, but when you consider no boil lasagna noodles, it makes sense. It was delicious, was easy, and we will definitely make it again.

Matzoh Lasagna
4 matzoh
1 jar of marinara sauce (we used Trader Joe's Tomato and Basil)
16 oz of ricotta
1 egg
3 T pesto (used Bill's homemade)
8 oz shredded mozzarella (Haolam Kosher for Passover)
grated pecorino romano to taste (Haolam Kosher for Passover)
black pepper

Set oven to 350 degrees. Spray an 8" square baking dish with non stick spray. Mix 1 egg, pesto and ricotta until well combined. Cover bottom of baking dish with some sauce, top with 1 matzoh, 1/3 of ricotta, 1/4 of mozzarella, some romano, a sprinkle of black pepper and a bit more sauce. Repeat layering 2x more, then finish with 1 matzoh, the remaining sauce, mozzarella, romano and black pepper. Bake x40 minutes, turn off the oven, and go watch the sun set. When you return, remove the lasagna from the oven and serve.

Easy Friday Night Dinner

This is a simple dinner with minimal preparation. There's nothing to chop, you cook everything in the oven, and relax while it bakes.

Menu
Salmon
Asparagus
Baked Potatoes
Gingersnaps and vanilla ice cream

Preparation Schedule
1. Scrub potatoes in the morning and let air dry all day
2. Preheat the oven to 350 degrees
3. Start baking the potatoes and set a timer for 40 minutes
4. After 40 minutes, prep the asparagus and the fish, put in the oven and time 15mins or until fish flakes easily
5. Let stand 5 minutes then serve

Baked Potatoes
4 russet potatoes
olive oil
salt
(butter, sour cream, yogurt to serve)

Scrub potatoes and let air dry (do this early in the day). Set the oven to 350. Prick each potato 8 - 10 times with a fork. Rub with oil, sprinkle with salt, and put on a cookie sheet. Bake for 1 hour.

Salmon
1 1/2 lbs salmon filets or side with skin
olive oil
salt
pepper
lemon wedges

Rub salmon on both sides with olive oil, salt and pepper. Bake on a cookie sheet at 350 for 15 minutes. Sprinkle with lemon juice and serve with lemon wedges.

Upgrade: add some fresh herbs, grill seasoning, or creole seasoning to the rub


Asparagus
1 lb asparagus, pencil thin
olive oil
salt
pepper
lemon zest
crushed garlic (bottled is fine)

cut the ends off of the asparagus near the bottom rubber band, wash and pat dry. Place in a sheet pan drizzle with olive oil, salt, lemon zest and pepper, and shake pan to coat (or use your hands to roll the asparagus. sprinkle with crushed garlic and bake x15 minutes.

Maple Baked Apples and Pears

Bake this while you bake the squash for Buttercup Cavatappi. Serve warm with ice cream for dessert. Even better: refrigerate overnight and have it for breakfast with maple vanilla yogurt.

Maple Walnut Baked Apples and Pears
apples
pears
maple syrup
walnuts

Core fruit from the blossom end, using a melon baller. Stuff with walnuts and a drizzle of maple syrup. Bake at 350 for 45 minutes.

Buttercup Squash with Cavatappi

It's been awhile. After moving, it's taken some time to get readjusted to the new kitchen (built for Elves, not hobbitses). It is an excellent kitchen though, with a gas stove and a DISHWASHER. Sigh. Talk about a life of luxury.

This week, we had this for dinner. I baked the squash ahead of time.



Buttercup Squash with Cavatappi

1 buttercup squash, approximately 1 1/2 lbs
1 T olive oil
1 onion, finely chopped
1/2 C water
pinch of sage leaves
salt
black pepper
3 packets of condensed chicken broth (Trader Joe's)
3 - 4 C pasta cooking liquid
1 lemon, juice and zest
1 T butter
1 lb. Cavatappi
Old Amsterdam cheese, grated

Cut the squash in half, seed and place in a baking dish. Cover with foil and bake at 350 degrees for about 45 minutes. Since you have the oven on, make Maple Walnut Baked Apples and Pears. Let the squash cool, then scoop out the squash flesh and dice the bits that are large. You may refrigerate it and make the dish up to 4 days later.

Start heating water to cook the cavatappi.

Heat a large pot or dutch oven, and add oil. When the oil is hot, add onion and a pinch of salt and saute slowly until it is starting to caramelize. Add 1/2 C of water to deglaze the pan, then add squash. Gradually add pasta water, one cup at a time, cooking and stirring the squash to break up large chunks. Add broth, salt (if needed), pepper, lemon juice, zest and butter. Stir until the butter melts, then add pasta. Serve with grated cheese.