Why I Recommend Taking A Cooking Class

Last Wednesday some friends and I went to a local Italian restaurant for a cooking class. This wasn't hands-on but more of a demonstration where participants were served portions of the prepared dishes. The theme was "Polenta and Mushrooms". The restaurant sponsoring the class was "Trattoria Romana" on Staten Island and if you've ever had the opportunity to dine there you'd know that fried polenta cubes are routinely placed on the table, along with homemade bruschetta when you arrive for lunch or dinner. Polenta, for the uninitiated, is ground cornmeal that makes a kind of porridge when combined with water, (think grits) refrigerated and molded into a shape that can be cubed or sliced, then baked or fried for a delicious side dish. Mushrooms of course need no explanation!


I've noticed recently that this blog has gotten more 'food-ish' and I make no apology since I've really gotten into cooking in the last two years or so. I'm going to veer to other activities as I proceed but want to share some of the recipes and tips we learned in our four hour eat-fest.

Stirring the polenta

Cooking Class: Appetizer
Crostina Polenta


Ingredients:
1 pounds Quaker corn meal
2 and one quarter quarts of salted water, boiling
olive oil
large red tomato
fresh mozzarella
garlic
dried oregano
arugula
salt, pepper
balsamic vinegar


Directions:

• When salted water is boiling, whisk center of water to create a funnel and add 1 pound of corn meal slowly while mixing.
• Pour into quart glass or metal pan and refrigerate until set.
• When cool, slice into 1/2 inch slices and fry (no oil) in pan turning once. Set aside.
• In fry pan, add sliced tomato, topped with chopped garlic, salt, pepper and dash of dried oregano.
• Saute sliced shitake mushroom in olive oil for about 2 minutes.
• Place handful of arugula on flat salad plate dressed with olive oil, salt, pepper.
• Place polenta slice on top, then fresh mozzarella, fried tomato and sauteed mushrooms
• Drizzle balsamic reduction on top.

WOW...what an appetizer! We didn't think we could eat anything else after the Crostina but of course we did. This is the first of a couple of dishes that were prepared that evening...more in coming days.

But I heartily recommend a cooking class. Check local restaurants, the YMCA, adult education classes or community colleges in your area. Ask if it's hands-on or demonstration. a one-off or a series of classes, the price and length of class. It's a creative way to spend an evening with friends, relatives or as a treat just for yourself. Our class had a singer/musician who belted out favorite Italian songs during course transition times. Great fun, great food and an inspirational evening...give it a try!

Pumpkin Soup: Beta-Carotene on Steroids

Pumpkins are a type of squash that has been in the Americas since 7000 BC and was introduced to Europe in the sixteenth century. Pumpkins are really a berry with a hard outer shell rather than a vegetable.

The bright orange color of pumpkin indicates that pumpkin is loaded with the antioxidant, beta-carotene. Research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protection against heart disease. Beta-carotene aids in the prevention of other diseases as well as some degenerative aspects of aging.

1 cup cooked pumpkin has 49 calories and 2 grams of protein.

This is a great recipe to use on Thanksgiving or any of the colder evenings that are bound to present themselves this fall. I supersized my beta-carotene levels by slicing the roasted carrots that I made over the weekend and adding them to the soup. I topped the soup after I plated it with a sprinkling of roasted butternut squash cubes. If you don;t have the butternut squash, croutons will do just as well.

Sweet and Creamy Pumpkin Soup 
Serves 6

Ingredients 

2 tablespoons brown sugar

15 oz can pumpkin puree

2 cans chicken broth, 14 ½ oz each

1 cup chopped onion

2 tablespoons butter

½ teaspoon salt
1/4 teaspoon cinnamon

1 cup heavy whipping cream

⅛ teaspoon ground black pepper

1/4 c fresh parsley

½ teaspoon ground ginger
1/4 cup capers
1/4 cup balsamic vinegar

Directions

• Sauté onion in the butter until tender, then add half the chicken broth. Stir well and bring  to a boil. Lower heat and simmer for about 15 minutes.
• Process broth in a food processor until smooth. Put it back in the pan and add the other can of broth, the salt, cinnamon, pumpkin puree, pepper, sugar and ginger.
• Stir the mixture well and bring it to a boil.
• Cover and reduce heat. Let the soup simmer for about 10 minutes, stirring it all the time.
• Stir in the cream, add capers and balsamic vinegar and warm without boiling. 
• Optional: add sliced roasted carrots.
• Place soup into 6 serving bowls and top with croutons or cooked butternut squash cubes

Boo-scotti: A Halloween Treat

'Biscotti' is the plural form of 'biscotto' a word which comes from the ancient Latin word 'biscoctus', meaning "twice-baked." Goods that are baked twice are very dry and can be stored for long periods of time. Nonperishable foods were particularly useful during journeys and wars, and twice baked breads were a staple food of the Roman Legions. 

In more recent times, biscotti has become an American favorite appearing in TV shows like  Friends, Sex and the City, and Gilmore Girls. They're a best-selling item in Starbucks. We are a nation of coffee drinkers and biscotti are the perfect accompaniment.

A couple of years ago I was lucky enough to work on a new Wall Street Journal section called 'Pursuits.' The section was noteworthy for many reasons but particularly because it was the first section in the mostly business newspaper that tested and published recipes. Around this time of the year, back then, a recipe appeared called 'Boo-scotti'. It was a traditional almond biscotti dipped in white chocolate and decorated with fun candies to resemble ghost faces. I loved the name and the look of the cookie and volunteered to make the recipe for my colleagues. The section no longer appears but has been replaced by a new section called "Off Duty" and the recipes are back. I've since left the paper but made a batch today to send off to my friends still there to wish them all a Happy Halloween. This time, I made two different kinds: the almond biscotti and a pistachio, cranberry version. I also dipped them in chocolate chocolate as well as the vanilla. These are great to bring if you're going to a Halloween party. They're easy to make and are fun for all ages. 

Almond Biscotti

Ingredients
1 teaspoon baking powder
1/8 teaspoon salt
2 cups flour
3/4 cups white sugar
3 eggs
t teaspoon vanilla
1/2 teaspoon almond extract

This almond biscotti recipe is a traditional biscotti and does not contain butter or oil, instead eggs are used to bind all the ingredients together. 

Directions

• Preheat oven to 350 degrees. Toast almonds for 8-10 minutes or until lightly browned. Cool and then chop coarsely. Set aside.
• Reduce oven temperature to 300 degrees F and line a baking sheet with parchment paper. 
• In a small bowl lightly beat the eggs and extracts together. Set aside.
• In the bowl of an electric mixer or hand mixer combine the flour, sugar, baking powder and salt. Beat until blended. 
• Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. 
• On a lightly floured surface roll dough into a log about 14 inches long and 3 - 4 inches wide. 
• Transfer log to the prepared baking sheet and bake for 30-40 minutes, or until firm to the touch (log will spread during baking). 
• Remove from oven and let cool on a wire rack for about 10 minutes.
• Transfer log to a cutting board and, using a serrated knife, cut log into slices 1/2 inch thick on the diagonal. Arrange on baking sheet. 
• Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. 
• Remove from oven and let cool. Store in an airtight container.
• Substitutions: Anise for almond extract, hazelnuts or walnuts for the almonds. Add 1 tablespoon of orange or lemon zest to the egg mixture.

Makes about 28 biscotti.

Cranberry Pistachio Biscotti

Ingredients: 

2/3 cup granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 teaspoon baking powder

1/4 teaspoon salt

1 3/4 cups all-purpose flour

1/2 cup shelled, unsalted pistachios, coarsely chopped

1/2 cup dried cranberries


Directions:

• Combine dry ingredients and set aside.
• Beat eggs with mixer adding extract
• Combine the two and add chopped pistachios and cranberries.
• On a lightly floured surface roll dough into a log about 14 inches long and 3 - 4 inches wide. 
• Transfer log to the prepared baking sheet and bake for 30-40 minutes, or until firm to the touch (log will spread during baking). 
• Remove from oven and let cool on a wire rack for about 10 minutes.
• Transfer log to a cutting board and, using a serrated knife, cut log into slices 1/2 inch thick on the diagonal. Arrange on baking sheet. 
• Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. 
• Remove from oven and let cool. Store in an airtight container.
• Substitutions: Cherries for cranberries

To decorate: Melt (white or chocolate) chocolate (available in candy making supply stores, Michael's or AC Moore. according to the directions on the package.  Dip cookies halfway into the chocolate and create fun faces using mini-licorices, m&m candies, tic-tacs, candy corn, sprinkles and mini-jelly beans. Let dry on waxed paper. 

Roasting Vegetables For Easy Sunday Fare

This past week, I roasted some vegetables (beets and butternut squash) and thought it an uncomplicated and healthy way to cook and decided to try some more today for a quick and easy Sunday meal. It was such a fabulous fall day that I really didn't want to spend it in the kitchen and roasting made it very easy not to. 


Roasting is certainly a summery way to cook, usually on the grill, but oven roasting seems so 'fall-ish' to me. The color and scent of the produce makes the kitchen feel warm and cozy even on a sunny Indian summer kind of day like we had here in Staten Island this weekend. 

I had another butternut squash and was determined to make it in the style that was used as a topping on the risotto I made last week. Cut the squash in half (top cut from round bottom), peel and cut into cubes. Slice the round bottom in two and cut out the seeds and pulp, peel and cut into cubes as well. Place the raw, cut squash into a large plastic bag, add 1/4 cup of olive oil, 1 tsp. kosher salt, 1/2 tsp fresh ground pepper and 1/2 tsp. nutmeg. Seal bag and shake to coat. Place squash on cookie sheet and oven roast for about 1 hour @350 degrees.


For whole carrots, peel and coat with olive oil, salt and pepper in the same manner as above. Place on cookie sheet and roast for about 1/2 hour.


Another quick side dish I made is a spinach and goat cheese galette. A couple of weeks ago I made a plum galette and had a small amount of pate brisee left over. I froze it and defrosted it yesterday (not sure if it would actually still taste good). I rolled it out on a greased cookie sheet, topped it with fresh baby spinach, dabs of goat cheese and about 1/2 cup of  chopped walnuts.  Drizzle olive oil and fold edges in to make a rectangle.  Bake for about 1/2 hour until the crust turns golden. Delicious!!

Pate Brisee

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies (yes, you can freeze it) 

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup (2 sticks) unsalted butter, chilled and cut into small pieces

1/4 to 1/2 cup ice water

Directions

• In the bowl of a food processor, combine flour, salt, and sugar. 
• Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
• With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. 
• Divide dough into two equal balls. 
• Flatten each ball into a disc and wrap in plastic. 
• Transfer to the refrigerator and chill at least 1 hour. 

Fall Decorating That Morphs Into Christmas

If you're a typical American consumer, you probably get a lot of catalogues especially around the holidays. Two of my favorite are Pottery Barn and Crate and Barrel I think because they're centered on decorating the home which I am enormously interested in.

Their most recent offerings were Fall and Christmas Holiday themed and I savored each page like a child with a toy catalogue...I wanted everything! But the professionally styled and photographed items can be recreated very cheaply by using some typical items you might have in your home, a few things from the supermarket and others found while walking outside during these cool autumn days.

I'm sure you've received flowers now and then and perhaps saved a glass vase that the flowers arrived in. Some vases are a bit pedestrian but others have great shapes and since I like to do my own flower arranging, I'd saved a few that were now collecting dust in a closet. I decided to put them to work.

I filled some with pine cones I'd collected and others with acorns also from outside. I rinsed them off and dried them in the sun for a day to insure that tiny critters would not get inside. I filled other jars with some inexpensive potpourri purchased at a discount off season. I had some small green apples (not real) and I repackaged them in a tapered round vase. I purchased two packages of real cranberries at the supermarket, They're cheap right now and hopefully they'll dry out nicely and last through the Christmas season. Corn candy rounded out my fillings and some old colorful candles served as centerpieces in some of the vases.

I was pleased with the result and will place these throughout the house for Halloween and Thanksgiving. When December rolls around, some flaky fake snow and bright Christmas tree balls will make the tansition form fall to winter.

Happy Decorating!

A Fantastically Easy Beet and Goat Cheese Salad

When I was in Chicago earlier this month, my sisters and I had the opportunity to eat in some pretty fabulous restaurants. Both evenings (in different venues) we ordered beet salad as an appetizer...obviously a family favorite! I had had beet salad in Ireland this past August as well and it's been on my mind ever since. I came across some luscious and large beets in the supermarket last week and I decided to procrastinate no longer.

I've made beets before from scratch and I always found it a messy process. When you boil them the water tends to get a deep beet red (no pun intended) and any spillage stains clothing and counter tops, temporarily of course, but it does make a mess. This time I decided to roast them. I took the three large beets, wrapped them in parchment paper and sealed them with aluminum foil. I set the oven to 375 degrees and placed the wrapped beets on a cookie sheet. They were done in about an hour and were tender and much easier to work with.

Beets belong to the same family as chard and spinach and actually beet leaves have more nutritional value than beets themselves, though beets and beet greens are very powerful cleansers and builders of the blood. Betacyanin is the phytochemical in beet that gives it its rich 'amethyst' color that significantly reduces homocysteine levels. Beets are loaded with vitamins A, B1, B2, B6 and C. The greens have a higher content of iron compared to spinach. They are also an excellent source of calcium, magnesium, copper, phosphorus, sodium and iron. Its iron content, though not high, is of the highest and finest quality that makes excellent food that is blood building. This renders it highly effective in treating many ailments caused by our toxic environment and surrounding. The beet is also a remarkable source of choline, folic acid, iodine, manganese, organic sodium, potassium, fiber and carbohydrates in the form of natural digestible sugars.

Beets have long been known for its amazing health benefits for almost every part of the body. 

• Acidosis: Its alkalinity is essential and effective in combating acidosis.
• Anemia: The high content of iron in beets regenerates and reactivates the red blood cells and supplies fresh oxygen to the body. The copper content in beets help make the iron more available to the body. A great blood builder.
• Atherosclerosis: This wonderful crimson juice is a powerful solvent for inorganic calcium deposits that cause the arteries to harden.
• Blood pressure: All its healing and medicinal values effectively normalizes blood pressure, lowering high blood pressure or elevating low blood pressure.
• Cancer: Betaine, an amino acid in beet root, has significant anti-cancer properties. Studies show that beets juice inhibits formation of cancer-causing compounds and is protective against colon or stomach cancer.
• Constipation: The cellulose content helps to ease bowel movements. Drinking beets juice regularly will help relieve chronic constipation.
• Dandruff: Mix a little vinegar to a small cup of beets juice. Massage it into the scalp with your fingertips and leave on for about an hour, then rinse. Do this daily till dandruff clears up. Warning: you will smell awful during this hour!
• Detoxification: The choline from this wonderful juice detoxifies not only the liver, but also the entire system of excessive alcohol abuse, provided consumption is ceased.
• Gastric ulcer: Mix honey with your beets juice and drink two or three times a week on an empty stomach (more frequently if your body is familiar with beets juice). It helps speed up the healing process.
• Gall bladder and kidney ailments: Coupled with carrot juice, the superb cleansing virtues are exceptional for curing ailments relating to these two organs.
• Gout: Another ailment that can be greatly helped by the cleansing that beets have to offer.
• Liver or bile: The cleansing virtues in beets juice is very healing for liver toxicity or bile ailments, like jaundice, hepatitis, food poisoning, diarrhea or vomiting. A squeeze of lime with beets juice heightens the efficacy in treating these ailments.
• Varicose veins: In similar ways that it helps to keep the elasticity of arteries, regular consumption of beets juice also helps prevent varicose veins. WOW! 

The recipe below calls for goat cheese and candied walnuts. I'd come across directions to make candied nuts and thought I'd give that a try as well. So easy and much less expensive than buying them ready-made!! Over the next couple of weeks I'm going to try out a few recipes for the upcoming holiday season. This one will definitely be served this Christmas because of it's great, rich color, health benefits  and the fact that I can make it a few days ahead.

Beet Salad With Goat Cheese and Walnuts

Ingredients:

3 large fresh beets

1/2 cup balsamic vinegar

1/4 cup olive oil

1/2 cup chopped walnuts

1/4 cup maple syrup

salt, pepper to taste

small package goat cheese

lettuce 

Directions:

For beets:

• Peel roasted beets and chop into 1/2 inch cubes
• Marinate in olive oil and balsamic vinegar for 2 hours (or overnight)  to cool.
• Salt and pepper to taste.

For walnuts:

• In saucepan heat maple syrup
• Off the flame, add walnuts and  stir to coat
• Refrigerate until set.

To assemble:

• Shred lettuce.
• Put a half cup of beets on top and crumble goat cheese on top.
• Top with candied walnuts

Butternut Squash Risotto

Back after a few days off and I'm happy to offer a great fall recipe using a vegetable that makes a grand appearance in the fall and early winter: butternut squash or 'winter' squash. One of the great qualities of this thick skinned vegetable (actually a gourd) is that it's able to be stored for at least a month if kept in a cool, dry place. Winter squash provides an excellent source of the carotenoid beta-carotene, which converts into vitamin A. A single serving (about one cup) is about 75 calories and contains fiber and potassium, some vitamin C, magnesium, folate, calcium, and iron. A pretty healthy vegetable all around.

About two weeks ago on the Rachel Ray show, I caught the end of a segment where Rachel prepared Milanese style Butternut Squash Risotto. It got my attention, not just because of the attractiveness of the dish, but also because I'd never prepared butternut squash in any form ever. I decided to give it a try.


The recipe follows but I changed it up a bit. Instead of saffron, I used two tablespoons of lemon zest. I wasn't sure if I'd like saffron though it enhanced the color of the risotto and I also didn't have any in the house and wasn't sure if it was even available in my supermarket but I was pleased with the resulting lemony flavor. I also used pinot noir wine which I had on hand but I don't think that made any difference at all. 

Toasting the cubed squash (to garnish the risotto) tossed with nutmeg, olive oil and salt and pepper was a fantastic dish by itself and I confess to eating more than I should have! I'll try that as a side dish later this fall.




Butternut Squash Risotto

Ingredients

1 medium-large butternut squash

2 tablespoons olive oil plus more for coating the cubed squash 

Salt and pepper

Freshly grated nutmeg

3 tablespoons chopped pistachio nuts or pine nuts

4 cups chicken stock (32 ounces)

2 tablespoons lemon zest

2 cups water

2-3 large cloves garlic, very finely chopped

1 small yellow onion, very finely chopped

1 1/2 cups arborio rice

1/2 cup dry white wine (I used Pinot Noir)

2 tablespoons butter, cut into small pieces

1/2 cup grated Parmigiano Reggiano cheese

1/4 cup flat leaf parsley, finely chopped

Directions

• Pre-heat the oven to 375°F. 
• Cut the squash in half, separating the upper half from the bulbous bottom. Use a sharp vegetable peeler or paring knife to trim away the skin. Cut off the top stem and chop it into bite-size pieces, then halve the bulbous end, seed and chop. Coat the pumpkin or squash in olive oil, salt, pepper and nutmeg. 
• Arrange the pumpkin or squash on a baking sheet or cooling rack over a baking sheet and roast for 35-40 minutes, until very tender. Puree half of it in a food processor until smooth; reserve the remainder in a dish. Toast the nuts in the oven for the last few minutes of roasting time. 
• Combine the stock, water and lemon zest. Bring to a boil, then reduce the heat to low and keep the liquids warm. 
• In a skillet heat the remaining olive oil. Add the garlic and onions and soften for a few minutes; stir in the arborio rice and toast for a minute or two, then add the wine and let it absorb completely. Add the stock in small batches of a few ladles at a time, stirring a minute or two for each addition of stock. Cook the liquids out and continue to add more a ladle or two at a time for 18 minutes. Stir in the butter, cheese and puree of squash.
• Serve the risotto in shallow bowls topped with the roasted squash, nuts and parsley.