a little of each

A family's cookbook

Roasted Broccoli June 2, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 7:23 pm
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Broccoli cheese soup?  Love!

Steamed broccoli? Eh, not bad.

Raw broccoli with dip?  No, thanks.

Broccoli salad?  A sweet and tangy yes, please!

But this recipe is my favorite way to eat broccoli, by far.  It’s easy, fast, and roasting the vegetable with lemon juice and salt and pepper does something to it that I can’t resist, and I’m embarrassed to say I’ve made myself uncomfortable by eating more than I should have.  And I’m not the only one who loves it.  Three-year-old Alice begged the last few florets from Ken’s plate tonight at dinner.  No joke.  I can’t recall when we’ve had leftovers of this side dish.

The original recipe calls for adding Parmesan and for a few tablespoons of toasted pinon.  I consider them optional as I don’t miss them and appreciate the healthier approach without the nuts and cheese.

Roasted broccoli makes me happy!

Roasted broccoli makes me happy!

Ingredients
2-3 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tsp grated lemon zest
2 Tbl freshly squeezed lemon juice
1/4 cup freshly grated Parmesan cheese (optional)

Directions
Preheat the oven to 400 degrees F.

Cut the broccoli florets from the thick stalks. Peel the tougher outer part of the stalks away and then dice what remains. You should have about 8 cups of florets and stalk pieces. Place the broccoli on a sheet pan lined with aluminium foil that is large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, and Parmesan. Serve hot.

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Mock Devonshire Cream

Filed under: Desserts — alittlemoreofeach @ 3:39 pm
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We enjoyed Mock Devonshire Cream with apricot scones before we braved the craft extravaganza that was the 2002 Dade City Kumquat Festival. Makes about 3 cups.

 

Ingredients

½ cup cold water

1 tsp unflavored gelatin

1 cup chilled sour cream

1 cup chilled whipping cream

¼ cup sugar

2 tsp vanilla extract

 

Directions

Place water in small saucepan. Sprinkle gelatin over water. Let stand until gelatin softens, about 10 minutes. Stir mixture over low heat until gelatin dissolves. Let stand just until cool but not set, about 10 minutes. Place sour cream in medium bowl. Stir in gelatin mixture. Beat cream, sugar and vanilla in medium bowl until soft peaks form; fold into sour cream mixture in 2 additions. Cover; chill at least 1 hour. (Can be made 1 day ahead. Keep chilled.)

 

Gingerbread-Pear Tart

Filed under: Desserts — alittlemoreofeach @ 3:18 pm
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From “Better Homes and Gardens.”

 

This is a delicious mix of cheesecake and fruit with both pear and raspberry flavors. Take care, and the presentation will be beautiful. I used two large cans of pears, and the results were delicious.

 

Ingredients

2 cups water

½ cup sugar

2 Tbl lemon juice

5 medium pears, peeled, cored and sliced

1/3 cup seedless red raspberry jam

½ cup butter, cut up

1 (14.5 oz) package gingerbread mix

1 egg yolk

1 (8 oz) package cream cheese, softened

1/3 cup sugar

3 eggs

½ tsp vanilla

1 tsp finely shredded lemon peel

 

Directions

In a large saucepan bring the water, the ½ cup sugar and lemon juice to boiling. Add pears. Simmer, uncovered, 5 minutes. Remove from heat. Stir in raspberry jam. Cool 1 hour. (If desired, cover and chill up to 6 hours.) Drain.

Preheat oven to 375 degrees. Place gingerbread mix in a bowl. Using a pastry blender, cut butter into mix until pieces are pea-sized. Stir in egg yolk just until combined. Remove and discard ½ cup of the crumb mixture. Press remaining mixture onto bottom of a 10-inch springform pan. Bake for 25 minutes and then cool completely.

In a medium bowl beat cheese on medium to high speed for 30 seconds. Add the 1/3 cup sugar; beat until light. Add eggs and vanilla; beat on medium speed until combined. Stir in lemon peel. Spoon about half of the cheese mixture into crust.

Spoon drained pears evenly over cheese mixture. Spoon remaining cheese mixture over pears. Reduce oven temperature to 325 degrees. Bake 35 to 40 minutes or until center is set. Cool 30 minutes on rack. Loosen sides of pan. Cover; chill 2 to 24 hours. Remove sides of pan.

 

Lemon and Vanilla Curd Cake

Filed under: Desserts — alittlemoreofeach @ 1:52 pm
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Crust

1 ¼ cup all-purpose flour

1 Tbl sugar

1/3 cup unsalted butter, cold

Cold Water

 

Filling

3 ounces unsalted butter

½ cup sugar

4 egg yolks

2 tbsp (heaped) plain flour

½ cup lemon juice

1 tsp vanilla

¼ tsp lemon extract

1 tsp chopped candied lemon peel

16 oz cottage cheese

 

Topping

2 Tbl flour

2 Tbl sugar

2 Tbl butter, melted

1 egg, beaten

1 teaspoon lemon juice

Caster sugar to dust

 

Directions

Preheat oven to 350 degrees and place cookie sheet in the oven. Prepare crust by combining flour and sugar together, then cut in butter until butter and flour mixture is crumbly. Mix in enough water to make dough come together. Grease a 10-inch tart pan (with removable base), then press dough into pan bottom and sides. Place tart pan in fridge while making the filling. For the filling, cream the butter and sugar, then mix in egg yolks, flour, lemon juice, vanilla, lemon extract, lemon peel and cottage cheese. Pour mixture into tart pan. Make the topping by combining flour, sugar, egg and lemon juice together, then add in melted butter. Pour topping over filling. Place in oven and bake for an hour until the top is golden and the filling is firm. Dust with sugar. Served cooled but not chilled.

 

Honey Cake

Filed under: Desserts — alittlemoreofeach @ 1:38 pm
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From “Miriam’s Kitchen.”

 

Ringing in Rosh Hashanah with honey should lead to a sweet new year, but this cake is delicious anytime. It is especially nice to serve with tea. To help the honey slide right out, spray the measuring cup with nonstick spray first.

 

Ingredients

1 heaping cup honey

½ cup oil

1 ¼ cup sugar

1 egg

3 cups flour

1 tsp baking soda

6 tsp instant tea mix

½ tsp cinnamon

dash of ground cloves

 

Directions

Preheat oven to 350 degrees. Mix honey, oil, sugar and egg. Sift flour with baking soda. Mix instant tea with enough water to make one cup. Add tea to honey mixture. Add flour mixture, cinnamon and cloves. Mix. Grease round Bundt pan with margarine. Bake at 350 degrees for about 90 minutes on the top rack until browned.

 

The Best Scones May 20, 2013

Filed under: Breads,Breakfast — alittlemoreofeach @ 8:44 pm
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From Smitten Kitchen and America’s Test Kitchen.

Scone

I am not a baker, but if there is one thing I feel like I should inherently be able to bake, it is a good scone.  I am partly Scottish – from my freckled, white skin to my love of its terriers, ponies, and cats, not to mention those kilts.  Yes, those kilts….  Anyway, I’ve made tough scones, chewy scones, crumbly and dry scones.  My MacBeth ancestors (no joke) were crying, “Ach!”  And then came the Smitten Kitchen, a Brooklyn Jew who loves to cook and does it so darn well, and she inspired me to try scones one more time.   And would you, and my MacBeth clansmen and -women, believe that I can now confidently make a light, fluffy, not-too-sweet scone that is worthy of clotted cream and lemon curd?  These quickly became a Sunday evening tradition during the airing of Downton Abbey on PBS.

Downton Abbey

Tell me there’s not a better way to enjoy period dramas than with a delicious scone and a great big cuppa.

 

Ingredients

2 cups (10 ounces) unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup currants (I used dried cranberries, and chopped them into smaller bits)
1 cup heavy cream (I have used whole milk with wonderful results.)
juice and zest from one lemon
a few tablespoons of confectioners sugar

Directions

1. Adjust oven rack to middle position and heat oven to 425°F.

2. Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.

4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.

5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either a) pressing the dough into an 8-inch circle on a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper.

6. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Combine lemon juice, zest, and enough confectioners sugar to form a drizzle-able liquid.  Drizzle over the warmish scones.  Serve warm or at room temperature.

 

Cucumber and Melon Salad

Filed under: Fruits and Vegetables,Soups and Salads — alittlemoreofeach @ 9:34 am
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In 2012, we joined a local organic Community Supported Agriculture (CSA) farm in Tampa.  Every other week, we’d pick up bags of wonderfully fresh vegetables, some of which I’d never heard of before.  Tatsoi? Dino Kale? Hakurei turnips?

Needless to say, our palettes expanded, and sometimes I struggled to find ways to use our produce.  Like the radishes.  One or two, I know how to handle (chop up in a salad – easy enough!), but eight? Ten? Thankfully, I found two different cold salad recipes through Pinterest that allowed me to use the radishes in really delicious ways.  This one is based on a Weight Watchers recipe and is such a wonderful and refreshing summer dish.  Tangy citrus, fragrant mint, sweet melon, crisp and slightly spicy radishes all combine into a beautiful and healthy salad.  While the original recipe calls for the veggies and melon to be sliced on a mandolin, I chose to dice the cucumbers and melon and thinly slice the radishes.  Scooping the melon with a baller would also work.  The recipe also calls for honeydew, and as you can see in the photo I sometimes use cantaloupe.  They are equally delicious.

melon salad

Sometimes I deconstruct the salad for little palettes that aren’t keen on radishes or mint yet. They inhale the melon and cucumber.

 

Ingredients

1 medium English cucumber

6-8 fresh radishes

1/2 medium honeydew melon

1/2 cups mint leaves, julienned

1/4 cup fresh lemon or lime juice

1 Tbl sugar

 

Directions

Combine all ingredients in a bowl and chill for at least two hours before serving.