This is a delicious, luscious custard pie that I made over Thanksgiving holiday, and it was so easy to make. Made with buttermilk, vanilla, cinnamon, nutmeg and butter; it has a creamy consistency similar to pumpkin pie but without the pumpkin. It includes a simple recipe for homemade pie crust, but you can also use a pre-made or refrigerated crust to save some time and effort (Pillsbury is great). Another option is to make the pie crust with whole wheat or rye flour. Throw in a tablespoon of maple syrup and a dash of sea salt to the filling and sprinkle the pie with some large grain sugar to bring out the flavors even more. Enjoy 🙂
For the crust:
1 1/4 cups all-purpose flour
1 tsp sugar
1/4 tsp fine grain sea salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3-5 tbsp ice cold water
For the filling:
3 tbsp all-purpose flour
3 large eggs, plus 2 large egg yolks, lightly beaten
1 cup packed dark brown sugar
1 1/2 cups buttermilk, room temperature
zest of half a lemon
1/2 tsp vanilla extract
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp maple syrup (optional)
6 tbsp (3/4 stick) unsalted butter
large grain sugar for sprinkling (optional)
Make the crust:
In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tbsp ice water. Pulse until dough is crumbly but holds together when squeezed (you can add additional ice water if necessary, up to 2 tbsp, 1 at a time); do not overmix. Form dough into a disk, wrap tightly in plastic and refrigerate until firm, 1 hour.
Preheat oven to 375 degrees.
On a floured surface, roll out the dough to a 12 inch round.
Place in a 9 inch pie plate, fold overhang under, and crimp edges. Prick dough all over with a fork. Place a sheet of parchment paper over dough and fill with pie weights or dried beans.
Bake until edge is light golden brown about 15 minutes; remove parchment and weights.
Make the filling:
In a large bowl, whisk together flour, eggs and brown sugar until smooth. Whisk in buttermilk, lemon zest, vanilla, nutmeg and cinnamon until combined. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately whisk into buttermilk mixture.
Pour filling into pie shell and bake until set but still wobbly in center, 25-35 minutes. Sprinkle pie with sugar (if desired) and let cool completely on a wire rack, 2 hours before serving. Can be refrigerated and wrapped in plastic for up to 3 days.
Serves 8.
Recipe adapted from Martha Stewart Everyday Food, November 2011
The following collection of recipes are from an Italian cooking class I took recently with Chef Peter Johnson at The Institute of Culinary Education. The Ragu alla Bolognese we made is the official “Classic” Bolognese Ragu recipe (deemed official by the Accademia Italiana della Cucinain 1982). Bolognese Ragu originated in the city of Bologna in Northern Italy. This rich, chunky meat sauce is created with a base of finely chopped onions, celery, and carrots (the holy trinity otherwise known as ‘Mirepoix‘), white wine, ground beef or veal (or a mixture if you prefer), tomato paste, milk and a touch of cream and simmered on low for 1-2 hours to let all the flavors meld together. The key is to cook slow and low to ensure a tender flavorful ragu sauce.
We made the Tagliatelle Pasta from scratch, first making the homemade dough by slowly mixing eggs into a flour mound until all the flour and eggs are mixed through, then letting the dough rise for about an hour and running it through a pasta machine to create long, super thin bands of dough and finally cutting the individual pasta strips by hand. You’ll need a lot of space, a lot of time, a lot of patience, and a lot of love – but the handmade pasta is totally worth the effort!
We made a delicious Onion, Olive and Rosemary Focaccia Bread to serve with the pasta and Bolognese Ragu, so crispy and savory and good!
And of course we topped off the meal with a delicious Chianti and a Blood Orange Panna Cotta for dessert. Blood oranges have a crimson, blood-colored flesh, are smaller than an average orange and are grown in Texas and California, but originated in Sicily, Italy. They have a sweet-tart flavor that goes delicious with the sweet-tart Greek yogurt and cream in this light, refreshing dessert.
Ragu alla Bolognese w/ Handmade Tagliatelle :: Onion, Olive & Rosemary Focaccia :: Blood Orange Panna Cotta
Yield: Makes 2 cups; serves 6
Gorgeous savory homemade pasta and bolognese sauce paired with homemade focaccia bread and a blood orange panna cotta for dessert makes a delicious Italian meal for any special occasion.
Ingredients
Ragu alla Bolognese Sauce:
1 (5 oz) piece pancetta, finely chopped
2 ribs celery, finely chopped in a food processor
1 small carrot, finely chopped in a food processor
½ small yellow onion, finely chopped in a food processor
¾ pound lean ground beef
½ cup dry white wine
2 tbsp tomato paste
1 ½ cups milk
2 tbsp heavy cream
Salt and Fresh ground Pepper to taste
Homemade Tagliatelle:
3 cups all-purpose flour
1 tsp kosher salt
3 large eggs
1 egg yolk
1 tbsp olive oil
Onion, Olive & Rosemary Focaccia:
Dough
2 ½ tsp (1 envelope) yeast
1 scant cup warm mashed potatoes
2 c warm water
½ c plus 2 tbsp extra-virgin olive oil
5 c all-purpose flour
1 tsp salt
¼ c extra-virgin olive oil
¼ c water
Toppings
2 tbsp fresh rosemary leaves
½ c thinly sliced onions
½ c pitted Kalamata or Gaela olives
½ c grated Pecorino cheese
Blood Orange Panna Cotta:
2 ½ cups blood orange juice (fresh squeezed, approx. 12 oranges), divided
1 ¾ tsp unflavored gelatin
1/3 c. sugar, plus 2 tbsp, divided
7 teaspoons finely grated orange peel, divided
2/3 c. plain Greek-style yogurt (Fage)
2/3 c. heavy whipping cream
½ tsp fresh lemon juice
½ tsp cardamom seeds, crushed (from about 16 pods)
Instructions
Put the pancetta into a heavy-bottomed medium pot (preferably terra-cotta) over medium heat and cook, stirring occasionally, until its fat has rendered, about 10 minutes.
Add the celery, carrots and onions and cook, stirring frequently, until soft and lightly browned, about 15 minutes (caramelize the mire poix over low heat).
Add the beef and cook, stirring occasionally, until broken up and lightly browned and beginning to sizzle, about 5 minutes. Add the wine to the pot; cook until evaporated, about 4 minutes. In a small bowl, stir together the tomato paste and 2 tbsp water; add to the pot and stir well to combine. Reduce the heat to low and simmer the sauce, stirring occasionally and adding some of the milk, little by little, until all the milk is added and the sauce is very thick, about 1½ hours.
Season the ragu with salt and freshly ground pepper to taste. Stir in the cream right before serving and toss with the pasta. Top off the pasta with grated Parmigiano-Reggiano cheese.
Homemade Tagliatelle:
Form the flour into a mound on your work surface (stainless steel or cutting board) and create a well in the center. Sprinkle 1 tsp kosher salt over the flour. Add the eggs, yolk, olive oil and 2 tbsp water to the well.
Using a fork, incorporate eggs and liquid in a slow circular motion, pulling in a small amounts of flour until dough becomes stiff.
Knead dough, adding a little flour as necessary, to prevent sticking, until it’s smooth and elastic, about 10 minutes. Wrap in plastic wrap; let rest for 30 minutes.
Cut dough into quarters.
Flatten 1 quarter into a rectangle (cover the other quarters with a towel to prevent from drying out). Sprinkle some flour on your surface and on top of the dough and pass it through a pasta roller set (KitchenAid accessory or hand roller) set on the widest setting.
Fold dough into thirds, creating another rectangle; feed open edge through pasta roller set at widest setting. Fold again; roll twice more using same setting. (Keep sprinkling some flour on both sides of the dough to keep from sticking as you go).
Decrease setting one notch and roll pasta through again; repeat, decreasing setting by one notch each time until you’ve reached the second-to-last setting, creating a 1/16 inch-thick sheet. (The sheet will be quite long and continually get thinner as you go, so you’ll need two hands to do these last few rolls to keep the dough from ripping or sticking together).
Sprinkle sheet with flour; halve cross-wise. Transfer to a flour-dusted parchment paper. Repeat with remaining dough, adding flour-dusted parchment paper between each layer.
Tightly roll each sheet, from short end to short end; cut cylinder cross-wise into 3/8 inch-wide strips.
Unroll strips and toss with cornmeal or semolina; spread on a floured parchment sheet and cover with a kitchen towel. Let dry for 30 minutes.
Cook Tagliatelle in a large pot of salted boiling water until al dente, about 2 minutes. Drain; transfer to a bowl and toss with 2 cups of the Bolognese Ragu. Serve with grated Parmigiano-Reggiano.
Serve with warm Foccacia bread, an Italian green salad and a glass of Chianti. Mangia!
Onion, Olive & Rosemary Focaccia:
Preheat oven to 425 degrees F.
Add the yeast to warm water and stir to mix through. Let the yeast and water mixture sit for a few minutes. In the bowl of an electric mixer, combine the yeast mixture, potatoes, 2 cups of water, and ½ cup of oil. Add the flour and salt and using the paddle attachment, mix at a low speed for 2 to 3 minutes. The dough will be sticky and rough.
Cover the bowl with plastic wrap and allow the dough to ferment until doubled, 45-60 minutes. Coat half a sheet pan with the 2 tbsp of oil and press the dough evenly into the pan. Let the dough rest periodically if it seems too elastic.
Press the rosemary, onions, olives and cheese evenly into the surface of the focaccia and allow the dough to double, about 30 minutes. With the point of a pastry knife, pierce the dough gently at 2 inch intervals. In a squirt bottle, combine the remaining oil and water. Shake well and spray across the focaccia, moistening it well. Add your favorite toppings.
Bake until well browned on the top and bottom, about 25 minutes. Let cool slightly, cut into squares and serve.
Blood Orange Panna Cotta:
Pour 1 cup juice into medium saucepan; sprinkle gelatin over. Let stand 15 minutes.
Stir in gelatin mixture over low heat until gelatin dissolves, 1 to 2 minutes. Add 1/3 c. sugar and 5 tsp orange peel; stir until sugar dissolves, 1 to 2 minutes longer. Strain into medium bowl, pressing on solids. Discard solids in strainer. Cool juice mixture 10 minutes. Whisk yogurt, cream and lemon juice into orange juice mixture until smooth. Divide among six small goblets or sherbet glasses. Chill until set, at least 4 hours ahead.
Stir 1 1/3 cups orange juice, 2 tbsp sugar, 2 tsp orange peel, and cardamom in medium saucepan over low heat until sugar dissolves. Increase heat and boil until reduced to 6 tbsp, 16-17 minutes. Strain syrup into small bowl; chill.
Spoon some of the syrup over each panna cotta and serve. For extra garnish, serve with some berries and some sprigs of mint.
Notes
Bolognese recipe from the Bolognese Chapter of the Accademia Italiana della Cucina, decreed as the official “Classic Ragu alla Bolognese” recipe in October 1982.
Blood Orange Panna Cotta recipe sourced from Bon Appetit, January 2011.
Since the holidays are rapidly approaching, I’m planning an intimate dinner party with friends featuring some of my favorite recipes to make a delicious, warming and elegant meal. Filet Mignon with Mushroom and Rosemary Sauce for the entree, Green Chile Macaroni and Cheese as a side, Pear, Arugula and Pancetta as an accompanying winter salad, and rich, decadent Chocolate Mousse for dessert.
Filet Mignon with Mushroom and Rosemary Sauce
Filet Mignon has always been one of my favorites, and it is one of the most elegant cuts of steak, and served medium rare is juicy, tender, and succulent. Top it off with a Mushroom wine sauce, serve it with a Pear, Gorgonzola and Walnut salad with Vinaigrette and a Cheesy Pasta side dish with a kick, and you’ve got an elegant dinner party menu for a small group of friends. I saw this recipe on Giada DeLaurentis’ show Giada at Home, and it caught my eye as the perfect dish for an intimate dinner party with friends around the holidays.
Ingredients
Steaks:
Vegetable oil cooking spray
2 (8-ounce) filet mignon steaks
Kosher or Sea Salt and freshly ground black pepper
3 tablespoons olive oil
Gravy:
2 tablespoons olive oil
2 large or 4 small shallots, minced
2 cups (about 5 ounces) assorted mushrooms, such as cremini, shiitake and button, coarsely chopped
Kosher salt and freshly ground black pepper
1/2 cup dry Marsala wine
1 1/2 cups low-sodium beef broth
1 1/2 tablespoons chopped fresh rosemary leaves
1 1/2 tablespoons all-purpose flour
3 tablespoons unsalted butter, at room temperature
Preparation:
Steak: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside. Season the steaks with salt and pepper, to taste. In a large skillet, heat the oil over medium-high heat. Add the steaks and brown on all sides, about 4 minutes. Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare doneness. Let the steaks rest for 5 minutes on a cutting board.
Gravy: In the same skillet used for the steak, heat 2 tablespoons of oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper, to taste. Cook until the shallots are soft, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 2 minutes. Stir in the beef broth and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste.
Cutting across the grain, slice the steak into 1/4-inch thick slices and arrange on a platter. Pour the sauce into a serving bowl and serve alongside the meat.
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Green Chile Macaroni and Cheese
Macaroni and Cheese is a classic comfort food and every year I go on a search for a new recipe and this one caught my eye. (Bon Appetit magazine Dec 2010 issue). This recipe originates from the popular Seattle restaurant, Roaring Fork by Chef Robert McGrath. It’s made with roasted poblano chile peppers which gives it a nice kick and extra texture and flavor to the cheesy goodness. The recipe calls for macaroni and red onion but I decided to substitute penne for the macaroni and shallots for the onion, and added a teaspoon of smoked paprika, extra cheddar cheese and a few slices of crumbled pancetta on top to dress it up a bit. You can also toss the pasta in a cast iron pan and top it off with some buttery panko bread crumbs and throw it in the oven for 30-40 minutes on 350 degrees for a crunchy delicious topping. It makes 6 appetizer or side-dish servings.
Ingredients:
1 whole fresh poblano chile plus 1/4 c. chopped fresh poblano chiles
1 tbsp corn oil
1/4 c. chopped red bell pepper
1/4 c. chopped red onion (or shallots)
1 garlic clove, minced
4-5 slices of pancetta, diced and cooked
1/2 c. fresh or frozen thawed corn kernels
3/4 c. whipping cream
1 tsp smoked paprika
2 c. fresh cooked macaroni (2/3 c. dried) or penne (or any tubular shaped pasta)
1/2 c. grated hot pepper Monterey Jack cheese
1/2 c. grated cheddar cheese
Topping: Melted butter and Panko bread crumbs, put entire dish in a cast iron pan, top
with buttered crumbs and bake in oven until topping is crunchy and golden
Preparation:
Char whole chile directly over gas flame or in broiler until blackened on all sides. Transfer to paper bag, seal. Let stand 15 mins. Peel, seed, and coarsely chop chile. Transfer to processor, puree until smooth.
Chop the pancetta and cook until crisp in a heavy large saucepan over medium-high heat. Remove bacon and drain on a small plate with paper towels and reserve some of the bacon drippings and add the oil back in to the pan.
Add 1/4 c. chopped chile, bell pepper, onion, and garlic. Saute until soft, about 4 mins. Add corn; stir 1 minute. Add cream and chile puree; bring to boil. Add macaroni and cheese; stir until cheese melts and mixture is heated through. Season with salt and pepper to taste and top with pancetta crumbles.
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Pear, Arugula and Pancetta Salad
This is one of my favorite winter salads made with peppery arugula, fresh sliced pears, pancetta and a crisp Champagne Vinaigrette. It goes perfect with the steak and pasta and gives a fresh flavor to the meal.
For vinaigrette:
1 tablespoon Champagne vinegar
1 tablespoon mild honey
1/2 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper
3 tablespoons olive oil
For salad:
2 oz thinly sliced pancetta (4 to 5 slices)
1 tablespoon olive oil
2 firm-ripe pears
4 cups baby arugula or torn larger arugula (1 1/4 lb)
3 oz ricotta salata, thinly shaved with a vegetable peeler
Toasted Walnuts for topping
Make vinaigrette: Whisk together vinegar, honey, lemon juice, salt, and pepper in a salad bowl. Add oil in a slow stream, whisking until combined well.
Make salad: Cook pancetta in oil in a 10-inch heavy skillet over moderate heat, turning frequently, until just crisp, about 5 minutes. Transfer to paper towels to drain (pancetta will crisp as it cools). Tear into bite-size pieces.
Halve pears lengthwise, core, and cut lengthwise into 1/4-inch-thick slices. Add pears to dressing along with arugula, cheese, and pancetta, tossing to coat. Top with a handful of toasted walnuts for some crunchy texture.
I can’t think anything else on the planet that I love more than chocolate. Whip up this delicious ingredient with brandy and cream and you’ve got the perfect French dessert – chocolate mousse. Dark and rich, creamy and decadent – it’s the perfect ending for a special dinner party with friends during the holidays. I found this recipe on Molly Wizenberg’s blog, Orangette (she’s one of my favorite Bon Appetit food writers, ever!). This recipe is adapted from the original recipe in Cook’s Illustrated, 2006.
Ingredients:
8 oz. Ghiradelli bittersweet chocolate, 60% cacao, finely chopped
2 Tbsp. Dutch-processed cocoa powder
1 tsp. instant espresso powder
5 Tbsp. water
1 Tbsp. brandy
2 large eggs, separated
1 Tbsp. sugar, divided
1/8 tsp. salt
1 cup plus 2 Tbsp. cold heavy cream
For serving:
Very lightly sweetened whipped cream and chocolate shavings
Combine the chocolate, cocoa powder, espresso powder, water, and whiskey in a medium heatproof bowl. Place over a saucepan filled with 1 inch of gently simmering water, and stir frequently until the chocolate is melted and the mixture is smooth. Remove from the heat.
In another medium bowl, combine the egg yolks, 1 ½ teaspoons sugar, and salt. Whisk until the mixture lightens to a pale yellow color and thickens slightly, about 30 seconds. Pour the melted chocolate mixture into the egg mixture, and whisk until combined. Set aside for about 5 minutes, until just warmer than room temperature.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-low speed until frothy. Add the remaining 1 ½ teaspoons sugar, increase the mixer speed to medium-high, and beat until soft peaks form when the whisk is lifted. Detach the whisk and bowl from the mixer, and whisk the last few strokes by hand, making sure to scrape up any unbeaten whites from the bottom of the bowl. Using the whisk, stir about ¼ of the beaten egg whites into the chocolate mixture, to lighten it. Then, using a rubber spatula, gently fold in the remaining egg whites until only a few white streaks remain.
In the now-empty mixer bowl, whip the heavy cream at medium speed until it begins to thicken. Increase the speed to high, and whip until soft peaks form when the whisk is lifted. Using a rubber spatula, fold the whipped cream into the mousse until no white streaks remain. Spoon into 6 to 8 individual serving dishes – I like to use teacups – or, if you’re feeling casual, mound it up in a single serving bowl. Cover with plastic wrap, and refrigerate until firm, at least 2 hours and up to 24 hours.
For best texture, let the mousse sit at room temperature for 10 minutes before serving. Serve with very lightly sweetened whipped cream and chocolate shavings.
