Creamy Risotto Full of Fall Flavors!

It's turning into a cloudy Thursday around Manhattan; the perfect day to make warm and creamy risotto! Don't be afraid of risotto...it really isn't as hard as people say it is. Just remember to keep stirring, watching, and keeping moist. It only takes 20-25 minutes to cook and it always impresses the crowd. This is a great one for fall (very subtle and elegant) without being wham-o, in your face, fall flavors.

Pumpkin and Goat Cheese Risotto

Giada De Laurentiis

Ingredients

• 4 cups low-sodium organic chicken broth, plus extra for moistening, as needed
• 1 cup canned pure pumpkin
• 4 slices applewood smoked bacon, chopped
• 2 tablespoons butter
• 1 leek (white and pale green part), thinly sliced
• 2 teaspoons kosher salt
• 1 teaspoon chopped fresh thyme
• 1 1/2 cups Arborio rice or medium-grain white rice
• 2/3 cup dry white wine, such as pinot grigio
• 1/2 cup freshly grated Parmesan
• 1/3 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon (generous) freshly grated nutmeg
• 1 1/2 cup coarsely crumbled soft fresh goat cheese (about 6 ounces)

Directions

1. Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.
2. Cook the bacon in a medium skillet over medium heat until brown and crisp. Transfer to a paper towel with a slotted spoon to drain.
3. Melt the butter in a heavy large saucepan over medium heat. Add the leek and 1 teaspoon of the salt. Cook until almost tender, 2 to 3 minutes. Mix in the thyme. Add the rice and stir for 1 minute. Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes. Add 1/2 cup of the pumpkin broth and stir until almost completely absorbed, 1 to 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Cook until the rice is tender but still firm to the bite, and the mixture is creamy, 20 to 25 minutes, adding additional warm broth by 1/4 cupfuls if risotto is dry. Mix in the Parmesan, 1 tablespoon of the parsley, the remaining salt, pepper and nutmeg. Remove from the heat. Add more salt to taste.
4. Divide the risotto among 6 shallow bowls. Sprinkle each with the bacon, goat cheese and remaining parsley and serve.

Pears, Pears, Everywhere!

It's a happy hump day! Today let's discuss a fruit that, while I love, for a long time I just couldn't stand! In culinary school I always seemed to draw the pear straw, always ending up making the recipes that involved pears. I was on pear overload! Luckily, it's been a few years since then and my love of pears has been reinstated. So today I'm bringing you 3 ways to prepare pears for a delicious and elegant finish to your fabulous dinner table. Enjoy!

Honey-Caramelized Pears with Orange-Vanilla Flan
Julian Serrano

Ingredients

• 2 1/2 cups milk
• 1 1/2 cups heavy cream
• 2 oranges, zest removed with a vegetable peeler
• 1 vanilla bean, split lengthwise
• 2 2/3 cups sugar
• 8 large egg yolks
• 2 large eggs, lightly beaten
• Vegetable oil, for coating
• 2 quarts water
• 1 lemon, zest removed with a vegetable peeler
• 10 firm Bartlett pears (about 1/2 pound each)—peeled, halved and cored
• 1 stick (4 ounces) unsalted butter
• 3/4 cup honey

Directions

1. In a medium saucepan, combine the milk with the cream, half of the orange zest, half of the vanilla bean and 2/3 cup of the sugar and bring just to a simmer. Let the custard cool to room temperature, then whisk in the egg yolks and whole eggs. Transfer the custard to a bowl, cover with plastic wrap and refrigerate overnight.
2. Preheat the oven to 250°. Lightly coat ten 3- to 4-ounce ramekins with vegetable oil and arrange them in a roasting pan. Strain the custard into a large glass measuring cup and pour it into the ramekins, filling them about three-quarters full. Add enough hot water to the roasting pan to reach halfway up the sides of the ramekins. Transfer the roasting pan to the oven and bake for about 1 hour or until the flans are set. Carefully remove the ramekins from the water bath and let them cool to room temperature. Refrigerate the flans until well chilled, about 4 hours.
3. Meanwhile, in a large saucepan, combine the water with the lemon zest and the remaining 2 cups of sugar, orange zest and vanilla bean. Bring to a boil, stirring to dissolve the sugar. Add the pears and cover with a heatproof plate or pot lid that's slightly smaller than the saucepan, to keep the pears submerged. Simmer over moderately low heat until the pears are just tender and a knife inserted in the thickest part comes out easily, about 15 minutes. Using a slotted spoon, transfer the pears to a platter. Let the pears and poaching liquid cool separately.
4. Divide the butter and honey between 2 large skillets and bring to a boil. Cook over high heat, stirring occasionally, until lightly golden, about 4 minutes. Add half of the pears to each skillet, cut side down, and cook, turning occasionally, until golden and beginning to caramelize, about 12 minutes. Add 3/4 cup of the reserved pear poaching liquid to each skillet and cook over moderate heat, turning and basting the pears, until the liquid reduces to a thick syrup, about 8 minutes. Using a slotted spoon, transfer the pears to a platter. Stir 2 tablespoons of the poaching liquid into each skillet to thin the syrup. Pour the sauce over the pears.
5. Run a thin-bladed knife around the flans to loosen them and dip the bottom of each ramekin in hot water. Top each flan with a dessert plate and invert; holding the ramekin and plate together, give the dish a good shake to unmold the flan. Arrange 2 pear halves alongside each flan. Drizzle the flans and pears with the syrup and serve.

MAKE AHEAD The dessert can be prepared through Step 3 up to 3 days in advance; refrigerate the poached pears and flans separately.

Dark Gingerbread Pear Cake

Maggie Ruggiero

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 stick unsalted butter
• 1/4 cup water
• 1/2 cup packed dark brown sugar
• 1/2 cup molasses (not robust or blackstrap)
• 3 large eggs
• 1/4 cup grated peeled ginger
• 1 Bosc pear
• Accompaniment: whipped cream

Directions

1. Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch cake pan, knocking out excess.
2. Whisk together flour, baking soda, cinnamon, allspice, and salt.
3. Melt butter with water.
4. Beat together brown sugar and molasses with an electric mixer until combined. Add eggs 1 at a time, beating well. Beat in flour mixture at low speed until just combined. Add butter mixture and ginger, beating just until smooth. Pour into cake pan.
5. Peel pear and cut into 3/4-inch pieces. Scatter over batter. Bake until a wooden pick inserted into center comes out clean, about 35 minutes. Cool slightly.

Pear and Walnut Tart

Saveur

Ingredients

• 2 cups flour, plus more
• ½ cup plus 3 tbsp. sugar
• ½ tsp. kosher salt
• 12 tbsp. unsalted butter (1 ½ sticks), cubed and chilled
• 1 whole egg plus 1 egg white, lightly beaten together
• 1 cup golden or sultana raisins
• 1 cup brandy
• 2 lbs. firm ripe Bosc pears, peeled, halved, cored, and thinly sliced crosswise
• 2 tbsp. fresh lemon juice
• 1 cup chopped walnuts
• 8 amaretti cookies, crushed 

Directions

1. In a bowl, whisk together flour, ½ cup sugar, and salt. Add 8 tbsp. butter; work butter into flour until it resembles coarse sand. Add egg mixture; stir to form a dough. Briefly knead dough on a floured surface. Press dough into a disk; wrap in plastic wrap; chill for 2 hours. Working on a floured surface, roll dough into a 13" circle about 3/16" thick. Transfer dough to an 11" removable-bottom tart pan set on a baking sheet; press dough into pan. Trim edges of dough; prick bottom with a fork. Cover tart shell with plastic wrap; chill in freezer for 20 minutes.
2. Heat oven to 400°. Place a 13" circle of parchment paper inside tart shell; fill with dried beans. Bake until edges brown, about 20 minutes. Remove paper and beans; continue baking until browned all over, 18–20 minutes. Let cool.
3. Meanwhile, put raisins into a bowl; cover with brandy; let sit for 20 minutes. In a bowl, combine remaining sugar, pears, and lemon juice; transfer mixture to cooled tart shell. Drain raisins; scatter over pears. Sprinkle walnuts and cookies over pears. Dot top with remaining butter; cover rim of tart with strips of foil. Bake until tart is golden and bubbly, 45–50 minutes. Let cool; serve.

Happy baking!

Green Gnocchi?!

Hello everyone! Tuesday is upon us. I never had a chance to post one of my awesomely interesting dinners. I've been on a unique gnocchi kick and this dish was no different. I found a recipe combining one of my favorite pastas with one of my go-to green veggies (spinach!). One note about the recipe - I had to add a lot more flour to get a good, stable shape. Start with what the recipe recommends and add flour, maybe an 1/8th of a cup at a time, if necessary.

Gnocchi in the front, crispy brussels sprout
leaves in the background. Lots of green!

Spinach Gnocchi with Shaved Ricotta Salata
Marc Vetri

Ingredients

• 2 1/2 pounds fresh spinach, stemmed
• 1/2 cup freshly grated Grana Padano cheese (1 ounce)
• 2 large eggs, lightly beaten
• 1/2 cup plain, dry, fine bread crumbs
• 1/4 teaspoon freshly grated nutmeg
• Kosher salt
• Freshly ground pepper
• 1 1/4 cups all-purpose flour, plus more for dusting
• 6 tablespoons unsalted butter
• Freshly grated Parmigiano-Reggiano and shaved ricotta salata, for serving

Directions

1. In a large pot of salted boiling water, blanch the spinach until tender, about 4 minutes. Drain, reserving 1/2 cup of the cooking liquid. Cool the spinach in a bowl of ice water, then drain and squeeze dry. Wipe out the pot, fill with water and bring to a gentle simmer.
2. Meanwhile, transfer the spinach to a food processor. Add 3 tablespoons of the reserved cooking liquid and puree until very smooth; add a bit more cooking liquid if needed.
3. Scrape 1 cup of the spinach puree into a large bowl. (Reserve any remaining puree for another use.) Mix in the grated Grana Padano cheese, eggs, bread crumbs, nutmeg, 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Stir in 1/4 cup of the flour to form a soft dough.
4. Spread the remaining 1 cup of flour in a pie plate and dust a large rimmed baking sheet with flour. Gently roll the gnocchi dough into 1-inch balls. Carefully roll the gnocchi in the flour, shake off the excess and transfer to the prepared baking sheet.
5. Add salt to the simmering water. Add half of the gnocchi to the pot and cook until they rise to the surface, then simmer until cooked through, about 3 minutes (about 5 minutes total cooking time). Using a slotted spoon, transfer the gnocchi to a platter. Cover loosely with foil. Repeat with the remaining gnocchi.
6. In a skillet, cook the butter over moderate heat until golden, about 2 minutes. Spoon the brown butter over the gnocchi. Top with Parmigiano and ricotta salata and serve.

Giant Pancake - Light and Fluffy!

Back to Monday, back to work! To spice things up this week, you may want to consider this recipe. You can make it ahead and heat it up day by day, piece by piece, for a fast breakfast for you and your family. It's light, airy, and completely delicious! It's also in-season (sick of apples yet?). Enjoy!

Light and Fluffy Baked Apple Pancake
Grace Parisi


Ingredients

• 2 tablespoons unsalted butter
• 2 Golden Delicious apples— halved, peeled, cored and sliced 1/2 inch thick
• 3 tablespoons sugar
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup pure maple syrup, plus warmed syrup for serving
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt
• 4 large eggs, separated
• 1 cup milk (Lizzy Bee's Note: I used nonfat!)

Bakes, like an upside down cake, in the cast iron skillet

Flip it out of the pan and voila!

Directions

1. Preheat the oven to 375°. In a 10 1/2-inch nonstick ovenproof skillet, melt the butter. Add the apples, 1 tablespoon of the sugar and the lemon juice and cook over moderately high heat, stirring occasionally, until the apples are golden, about 6 minutes. Add the 1/4 cup of maple syrup and simmer over low heat until thickened, about 1 minute. Spread the apples in an even layer and remove the pan from the heat.
2. In a medium bowl, whisk the flour with the baking powder and salt. In a measuring cup, whisk the egg yolks with the milk and the remaining 2 tablespoons of sugar. Whisk the liquid into the dry ingredients.
3. In a medium bowl, using a handheld electric mixer, beat the egg whites at medium speed until firm peaks form, about 2 minutes. Fold the beaten whites into the batter and scrape it over the apples; spread the batter to the edge.
4. Bake the pancake in the upper third of the oven for about 20 minutes, until it is golden, puffed and set. Let the pancake cool for 5 minutes. Run a knife around the edge to loosen the pancake, then invert it onto a serving plate. Replace any apples that may have stuck to the pan. Cut the pancake into wedges and serve at once with the warmed maple syrup.

Happy baking!

Spicy Mix of Figs and Jalapenos

It's Thursday and we're almost at the weekend! Finally! I recently made a really awesome fig salad recipe that both my husband and I adore. The only catch is that it's not your typical salad. This recipe blends spice and sweetness; a big kick with a soft finish. Really delicious. I tend to serve this with grilled chicken or salmon, just for the added protein. Warning: I may have posted this one already awhile back...but it's worth the try. Enjoy!

Fresh Fig Salad with Feta and Blistered Jalapenos

Tim Byres

Ingredients

• 1 ancho chile, stemmed and seeded
• 1 cup dry red wine
• 12 dried Black Mission figs, halved lengthwise
• 1/4 cup packed dark brown sugar
• 1/3 cup granulated sugar
• 6 fresh large Black Mission figs, halved lengthwise
• 4 shallots, cut through the root into 1/4-inch wedges
• 4 jalapeños, seeded and julienned
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• Freshly ground pepper
• 2 ounces feta cheese, crumbled (1/2 cup)
• Cilantro leaves, crushed pink peppercorns and lime wedges, for serving

Directions

1. In a medium saucepan, toast the ancho chile over moderate heat, turning, until fragrant and charred in spots, about 2 minutes. Remove from the heat and let cool slightly.
2. Add the wine, dried figs, dark brown sugar and 1/4 cup of water to the saucepan and bring to a boil. Cover and simmer over moderately low heat until the chile and figs are tender, 20 minutes. Transfer to a food processor and let cool slightly. Pulse until a chunky puree forms. Scrape the jam into a bowl.
3. Light a grill or preheat a grill pan. Set a mesh or perforated pan on the grill. Spread the granulated sugar in a pie plate. Dip the cut sides of the fresh figs in the sugar and grill over high heat, until caramelized on 1 side only but still firm, 1 to 2 minutes. Transfer the figs to a plate.
4. In a bowl, toss the shallots and jalapeños with the oil and season with salt and pepper. Add the vegetables to the mesh or perforated pan and grill over high heat, tossing, until lightly charred and softened, 6 minutes. Transfer the vegetables to a plate.
5. Spoon 1 or 2 tablespoons of the fig jam onto plates and arrange the shallots, jalapeños, caramelized figs and crumbled feta around it. Garnish the salad with cilantro leaves and crushed pink peppercorns and serve with lime wedges.

MAKE AHEAD
The chunky fig jam can be refrigerated for 1 week. Bring to room temperature before serving.

Lizzy Bee's Note: Don't waste that leftover jam! It's great on chicken, with salmon...something not overpowering. 

Apple Cake or Midnight Snack?

It's Wednesday! I hope you're having a lovely day. As you may recall, I recently went on an apple picking extravaganza and have barely made a dent in my 25 lbs (or more quite frankly) selection of apples...but I'm trying. So today's recipe is an insanely delicious, dense, moist, and sweet apple cake that will make you sneak to the kitchen at midnight for a bite. I felt like the cake and crust were very rich, so I chose to do without the toffee sauce and ice cream, but I think you should be the judge! Enjoy.

Apple Cake with Toffee Crust
Lara Atkins

Ingredients
Cake

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/4 cups vegetable oil
• 2 cups granulated sugar
• 3 large eggs
• 2 large Granny Smith apples—peeled, cored and cut into 1/2-inch dice
• 1 stick unsalted butter
• 1/4 cup heavy cream
• 1 cup light brown sugar
• 1 teaspoon pure vanilla extract

Toffee Sauce

• 1 1/2 cups granulated sugar
• 1/2 cup water
• 3/4 cup plus 2 tablespoons heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon brandy

Caramelized Apples

• 2 tablespoons unsalted butter
• 2 tablespoons light brown sugar
• 3 large Granny Smith apples—peeled, cored and cut into 8 wedges each
• 1/8 teaspoon cinnamon
• 2 tablespoons water
• Vanilla ice cream, for serving

Directions

1. Preheat the oven to 325°. Butter and flour a 9-inch springform tube pan. In a medium bowl, whisk the flour with the salt and baking soda. In a large bowl, whisk the oil with the granulated sugar. Whisk in the eggs one at a time. Add the dry ingredients and whisk until smooth. Fold in the diced apples with a rubber spatula. Scrape the batter into the prepared pan and bake in the lower third of the oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool slightly.
2. Meanwhile, in a medium saucepan, combine the butter, cream and brown sugar and bring to a boil over moderate heat, stirring. Remove the toffee glaze from the heat and stir in the vanilla.
3. Place the warm cake (still in its pan) on a rimmed baking sheet. Pour the hot glaze over the cake and let it seep into the cake, poking lightly with a toothpick. Let the cake cool completely, about 2 hours. Invert the cake onto a plate, and invert again onto another plate, right side up.
4. In a medium saucepan, combine the sugar and water and bring to a boil over high heat, stirring until the sugar dissolves. Using a moistened pastry brush, wash down any sugar crystals on the side of the pan. Cook without stirring until a medium-amber caramel forms, about 5 minutes. Remove from the heat and quickly but carefully stir in the cream and butter. Simmer the sauce over moderate heat for 2 minutes, then remove from the heat and stir in the brandy. Pour the toffee sauce into a pitcher.
5. In a large skillet, melt the butter and the brown sugar. Add the apples and cinnamon and cook over moderately high heat, turning the apples once or twice, until they are tender and caramelized, about 10 minutes. Add the water to dissolve the caramel in the skillet, then transfer the caramelized apples to a plate.
6. Slice the cake and serve with the caramelized apples, toffee sauce and vanilla ice cream.

MAKE AHEAD The unmolded cake can be stored in an airtight container overnight at room temperature. The toffee sauce can be refrigerated for up to 1 week; reheat gently before serving. The apples can be made up to 2 hours ahead and kept at room temperature.

Happy baking!

A Chinese Takeout Favorite Reinvented for the Healthy Eater!

Happy Tuesday! Last night I made one of my childhood favorites from Chinese takeout - moo shu vegetables! When I was little my favorite thing to order was the moo shu pork, with the fun, messy little pancakes that get all over your fingers. In today's world, I no longer eat the pork but still love the messy pancakes and delicious Chinese food flavors. Yum. So I bring you the healthier, happier, veggie-friendly moo shu!

Moo Shu Vegetables

I used big whole wheat wraps and
soy sauce for dipping!

Printed in The Washington Post, April 27, 2011

Ingredients

• 3 teaspoons toasted sesame oil
• 4 large eggs
• 6 to 8 scallions
• 1-inch piece ginger root
• 2 medium cloves garlic
• 12 ounces shredded vegetables or prepared slaw mix (from the produce department)
• 2 cups mung bean sprouts
• 1 tablespoon low-sodium soy sauce
• 1 1/2 tablespoons unseasoned rice vinegar
• 2 tablespoons hoisin sauce

Directions

1. Heat a teaspoon of the oil in a wok or large nonstick skillet over medium heat.
2. Lightly beat the 4 eggs in a liquid measuring cup. Pour into the skillet and stir for 1 to 2 minutes, or just until the eggs are set. Transfer to a bowl.
3. Wipe out the wok or skillet and add the remaining 2 teaspoons of oil over medium heat.
4. Trim the scallions and cut them on the diagonal into thin slices. Peel and mince the ginger to yield a tablespoon. Mince the garlic to yield 2 teaspoons.
5. Add the ginger and garlic to the wok or skillet; stir-fry for 1 minute, then add the shredded vegetables or slaw mix, the mung bean sprouts, half of the scallions, the soy sauce and the vinegar; stir to combine, then cover and cook for about 3 minutes, stirring once or twice.
6. Add the hoisin sauce and return the eggs to the wok or skillet, stirring to break them up and incorporate them into the vegetables; this should take about 2 minutes.
7. Stir in the remaining scallions. Divide among individual plates; serve hot. 

Lizzy Bee's Note: I added grilled chicken for my husband to add a little extra protein...same could be done with shrimp, cut into small pieces.