CREAMY PASTA WITH TOMATO CONFIT AND FRESH GOAT CHEESE

I love this creamy, rich, flavorful pasta dish. I first made it as a lunch dish for girlfriends, and recently made it for my family, to favorable reviews.
I like that the pasta gets pan fried, and then cooks slowly in the chicken stock - the same cooking method as a risotto.

CREAMY PASTA WITH TOMATO CONFIT AND FRESH GOAT CHEESE

2 tablespoons olive oil
3 tomatoes, chopped
2 thyme sprigs
1 bay leaf
2 garlic cloves, minced
2 tablespoons butter
1 small onion, chopped
salt
1/2 to 3/4 pound rotini pasta
3 cups chicken broth
1/2 cup goat cheese
1/2 cup parmesan cheese, grated
freshly ground pepper
2 tablespoons chives, chopped
2 tablespoons basil leaves, finely shredded

In a medium saucepan, combine olive oil, tomatoes, thyme, bay leaf and half of the garlic, bring to a simmer.
Cook over low heat until the tomatoes are very tender, about 15 minutes. Discard the thyme and bay leaf.
In a large saucepan, melt the butter. Add the onion and a pinch of salt and cook over moderate heat, stirring, until softened, 5 minutes. Add the pasta and cook, stirring until golden in spots, about 2 minutes. Add the remaining garlic, cook for 1 minute.
Add 1/2 cup of the chicken stock to the pasta and cook over moderately high heat, stirring constantly, until nearly absorbed. Continue adding the chicken stock, 1/2 cup at a time, stirring and cooking until it is nearly absorbed between additions. The pasta is done when it is al dente and suspended in a lightly thickened sauce, about 17 minutes total.
Stir the tomatoes into the pasta. Off the heat, add the goat cheese and parmesan and stir until melted. Season with salt and pepper, stir in the chives and basil and serve right away.
Enjoy!

Recipe adapted from Food and Wine, October, 2008
www.foodandwine.com

PENNSYLVANIA DUTCH GREEN BEANS

I had some fresh green beans, and wanted to do something a little different than my usual boil or roast. I found this recipe, and thought I would try it out - it was definitely different! A meal in itself!

PENNSYLVANIA DUTCH GREEN BEANS

fresh green beans
4 slices of bacon
1 small onion, diced
2 teaspoons cornstarch
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/2 cup chicken broth
1 tablespoon brown sugar
1 tablespoon vinegar
1 hard boiled egg, chopped

Cook green beans in a pot of salted, boiling water.
Cook bacon in skillet until crisp and brown, remove from pan and place on paper towels, crumble.
Pour off all but 1 tablespoon of the bacon drippings, add onion and saute until tender.
Blend cornstarch, salt and mustard in a small bowl, and add to pan. Stir chicken broth into skillet.
Cook, stirring constantly, until thickened and bubbly. Stir in sugar and vinegar, add beans and heat until bubbly hot. Sprinkle with bacon and egg.
Enjoy!

Recipe adapted from The Morning News, 2005

MUSHROOM SOUP WITH TOASTED BREAD

We had friends for dinner, and served this interesting soup as an appetizer, with steak to follow.
The chef grew up in a poor region in France, and this was a recipe he learned from his mother. Pureeing the lush mushrooms with toasted bread, thickens the texture and deepens its flavor and makes for a rich, luscious soup.

MUSHROOM SOUP WITH TOASTED BREAD

three 1/2 inch slices of sourdough bread (6 ounces), crusts removed
4 tablespoons butter
8 ounces white mushrooms, coarsely chopped
8 ounces portobello mushrooms, coarsely chopped
4 garlic cloves, crushed
salt and white pepper
2 cups chicken broth
1/2 cup cream
fresh thyme to garnish

Heat oven to 300F.
Bake the bread slices on a baking sheet for about an hour, until deeply browned.
In a pot, melt the butter. Add the mushrooms and garlic, season with salt and pepper. Cover and cook over moderate heat, until the mushrooms are softened, about 5 minutes. Ad the broth and 1/2 up of the cream, bring to a boil. Cover and simmer until the mushrooms are tender, 10 minutes.
Add the toasted bread to the soup, simmer until softened, 5 minutes.
Using an immersion blender, puree soup. Season to taste with salt and pepper and keep warm.
Ladle the soup onto bowls, garnish and serve.
Enjoy!

Recipe adapted from Food and Wine, February 2009

TOMATO AND TAPENADE TARTLETS

This was a great way to finish up the last of the summer basil and tomatoes. Simple and elegant, I paired the tartlets with a salad and a glass of wine for myself and my husband.

TOMATO AND TAPENADE TARTLETS

1/2 package of frozen puff pastry, thawed

1/2 cup olive tapenade

5 ripe medium tomatoes, cut into 1/4 inch slices

6 slices of cheddar (the recipe called for fresh mozzarella, but I like something a little more flavorful)

sea salt

balsamic glaze and olive oil to drizzle

12 basil leaves

Heat oven to 400F.

Line a baking tray with parchment paper. Roll pastry out on floured surface to 13 inch square. Using a round cookie cutter, cut out 6 rounds, transfer to baking tray. Pierce each round with fork. Top with another sheet of parchment and another baking sheet. Bake 10 minutes. Remove from oven, place on rack to cool.

Spread a generous tablespoon of tapenade over each pastry round, top with artfully arranged tomato and cheese slices. Bake 5 minutes, until cheese is melted and bubbly. Arrange basil leaves on top of each tartlet, drizzle with olive oil and balsamic glaze, sprinkle with sea salt and serve immediately.

Enjoy!

Recipe adapted from Bon Appetit, August, 2008

www.bonappetit.com

CINNAMON CRUMBLE COFFEE CAKE and OVERNIGHT CINNAMON PECAN COFFEE CAKE

I have made this delicious cinnamon crumble coffee cake several times - usually when we have visitors so they can help devour it! The recipe comes from my sister-in-law in Texas, who affectionately calls it "crack cake". I soon discovered it really is very difficult to have just one piece!

CINNAMON CRUMBLE COFFEE CAKE

2 1/2 cups flour
1 cup brown sugar
3/4 cup sugar
3/4 cup vegetable oil
1/2 teaspoon salt
2 tablespoons cinnamon
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon baking powder
1 egg
1 stick of butter, melted
1 cup chopped pecans, optional

Heat oven to 350F.
Mix first 6 ingredients until crumbly. Reserve 1 cup of mixture for topping. Add remaining ingredients, except butter and pecans.
Beat 4 minutes. Pour into a 9 x 13 inch pan, greased and floured.
Sprinkle reserved 1 cup of crumble on top to cover. Sprinkle pecans over top, if desired.
Bake for 20 minutes, remove coffee cake from oven, and drizzle melted butter over the top. Return to oven and bake an additional 10 minutes.
Enjoy!

Recipe adapted from Carrie Wilkin.

OVERNIGHT CINNAMON PECAN COFFEE CAKE

3/4 cup butter, softened
1 cup sugar
2 large eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sour cream
3/4 cup firmly packed brown sugar
1/2 cup chopped pecans
1 teaspoon ground cinnamon

Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.
Combine flour and next four ingredients, add to butter mixture alternately with sour cream, beginning and ending with flour mixture.
Beat at low speed just until blended after each addition. Spread batter into a greased 13x9 inch pan.
Stir together brown sugar, pecans and cinnamon, sprinkle over batter. Cover pan with plastic wrap and chill 8 to 18 hours.
Heat oven to 350F. Bake coffee cake 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Remove from oven. Serve warm or at room temperature.
Enjoy!

Recipe adapted from Southern Living, December 2009
www.southernliving.com

THREE-WAY CINCINNATI CHILI and GAME DAY CHILI

My family loved the Cincinnati chili and spaghetti - I think the sweetness of the cinnamon really appealed to the kids, and of course the noodles. 

I found it interesting that Tom and John Kiradjieff began serving Cincinnati chili in 1922 at their hot dog stand - modifying a traditional stew and serving it over hot dogs and spaghetti. Traditionally you can order it in several different ways, with ingredients including the chili, spaghetti, grated cheddar cheese, diced onions and kidney beans. (adapted from Wikipedia).

I made the Game Day Chili and cornbread, for my brother and his family when they were here to give them a taste of America. Although we have similar dishes, we don't have chili in New Zealand.

THREE-WAY CINCINNATI CHILI

12 ounces spaghetti
3 tablespoons olive oil, divided
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon smoked paprika
2 - 4 cloves of garlic, minced
3 tablespoons tomato paste
1 pound lean ground beef
16 ounce can of baked beans
1/4 cup red wine
salt and freshly ground black pepper to taste
1 cup grated cheese

Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to package directions. Drain the pasta and return it to the pot. Add 1 tablespoon of olive oil, toss to coat, then cover to keep warm.
Meanwhile, in a large skillet over medium-high heat, combine the remaining 2 tablespoons olive oil, cumin, cinnamon, garlic and tomato paste. Saute until fragrant, about 1 to 2 minutes.
Add the ground beef and saute until nearly cooked through, about 8 minutes. Add the beans and wine, mix well, then cover and simmer for 10 minutes. Season with salt and pepper.
Divide the spaghetti between bowls, top each with chili, then with shredded cheese.
Enjoy!

Recipe adapted from The Morning News, October 2008

GAME DAY CHILI

2 pounds ground chuck
1 medium onion, chopped
3 to 4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 to 2 teaspoons ground red pepper
1 teaspoon paprika
1 (6 ounce) can tomato paste
1 (14.5 ounce) can beef broth
1 (12 ounce) bottle dark beer
3 (8 ounce) cans tomato sauce
2 (15 ounce) cans pinto beans, drained and rinsed
1 (4.5 ounce) can chopped green chiles, undrained
1 tablespoon worcestershire sauce

Cook first 3 ingredients in a large saucepan, over medium heat, stirring occasionally, 8 to 10 minutes, or until meat is no longer pink.
Drain well and return to pan. Add chili powder and next 3 ingredients, cook 1 minute. Add remaining ingredients. Bring to a boil. Cover, reduce heat to low and simmer 2 hours.
Enjoy!

Recipe adapted from Southern Living, January 2011
www.southernliving.com/

PUMPKIN FONDUE

One of the many things I love about this time of the year, is that I get to make pumpkin fondue.
I first had this at my friend Ashleys house, when we would meet before trick-or-treating - and it has become a part of every Halloween since then!! I love to scoop out the soft pumpkin, with a mound of the rich, gooey cheese - piled on a piece of warm, crusty bread - it is absolutely divine!
This dish always gets rave reviews, and many requests for the recipe. Thanks again Ashley!!

PUMPKIN FONDUE

1 medium flat pumpkin
1/2 teaspoon freshly grated nutmeg
1/4 cup butter
1 onion, very finely chopped
2 garlic cloves, crushed
2/3 cup white wine, plus a little extra for a cornflour slurry
3 sprigs of sage, chopped
2 teaspoons dried oregano
1 can artichokes, finely chopped
3/4 cup gruyere cheese, grated
3/4 cup white sharp cheddar, grated
1 tablespoon cornflour
1/2 cup sour cream
salt and freshly ground black pepper

Heat oven to 350F.
Slice the top off the pumpkin, hollow out the core and discard all the fibers and seeds. Rub with salt, pepper and nutmeg, and smear the inside with half the butter. Put into a roasting pan and bake for 1 to 1 1/2 hours, depending on the size of the pumpkin.
Heat the remaining butter in a skillet, add the onion and garlic and saute until soft and translucent. Add the wine, heat to simmering, then add all the remaining ingredients, except the cornflour and sour cream, and stir until the cheese melts. In a small bowl, mix a little wine with the cornflour, pour into the cheese mixture, and stir until slightly thickened. Stir in the sour cream.
Spoon the cheese mixture into the pumpkin, place back in oven and continue baking for about 10 minutes.
Serve with spoons and crusty bread.
Enjoy!