Category: Special Occasions
Orecchiette with Dried Tomatoes and Melted Leeks
| May 9, 2011 | Filled under Italian, Quick Weeknight Meals, Special Occasions, Summer, Vegetarian or Vegan |
This past weekend at the farmer’s market I was delighted to find that, after months of nothing but old apples and winter squash, there is finally fresh produce available! I cam home with leeks, ramps, and a ton of inspiration for fresh, healthy meals. (Also some sourdough and our favorite marinated mozzarella, which we enjoyed with some salumi for lunch.)
This simple yet satisfying meal was inspired by the Shepherd’s Pasta at New World Bistro Bar – but dare I say that I actually preferred my version? The addition of dried tomatoes perks up the otherwise mellow dish and the melted leeks are to die for. Briny feta and fennel-scented olive oil tie the dish together.
Use a good-quality feta when you make this — the meal is simple, so you really want the ingredients to shine. The best quality feta comes as a brick packaged in brine and has a smooth surface (not pitted or rough and definitely not pre-crumbled).
I also like to dry my own tomatoes. They develop a very concentrated tomato flavor without any of the bitterness or the rubbery texture that store-bought sun-dried tomatoes tend to have. Covered in oil, a big batch will keep a few weeks in the fridge. You can also freeze them. Of course, store-bought tomatoes can be used too — just soak them in boiling water for 10 minutes before tossing them with the pasta in order to help restore some of their softness.
Although we enjoyed this on Saturday night, stretching the meal for hours as we lingered over prosecco, it would also make a great weeknight meal. If you prepare the tomatoes ahead of time, the whole thing comes together in under 20 minutes!
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Orange, Vanilla Bean & Cinnamon Pound Cake
| March 13, 2011 | Filled under Breakfast, Cake and Pastry, Fruit, Special Occasions, Winter |
In these last days of winter, it can be hard to find inspiration for new recipes – I’m tired of starchy winter vegetables, and it seems like there’s nothing in season. It’s times like these when I like to turn to citrus. Navel oranges are at the peak of their season and offer a refreshingly bright note amid winter’s heavier flavors.
This rich pound cake was inspired by one of my favorite breakfasts – Greek God’s Vanilla, Cinnamon, and Orange yogurt. I love the way the spicy, musky notes of the cinnamon and vanilla balance out the tangy citrus, and thought they would be a good way to jazz up my standard pound cake recipe. I really loved the way this came out — the sugars from the fresh orange juice caramelized and created a delicate “crust” around the cake, which is dense and tender.
This cake is perfect straight out of the pan but for an extra-special treat, try lightly toasting it under the broiler or in a hot pan.
Kitchen Tip: Ever wonder how bakeries get their loaf cakes to crack in a perfectly straight line across the top, rather than in a haphazard mess? Simply use the edge of a knife to draw a line of melted butter across the top of the cake before you put it in the oven — like magic, the crack will form right where the line was drawn. When tasting for doneness, do not insert your tester into the crack — since no crust forms here, the cake will be moister and may lead you to think that the cake isn’t ready. Instead, insert your test about an inch to one side or the other.
Click to continue reading and get the recipe for Orange, Vanilla Bean & Cinnamon Pound Cake –>
Orange, Vanilla Bean & Cinnamon Pound Cake
- 1 stick Butter, Softened
- 1 cup Sugar
- 2 Eggs
- 1-1/2 cups Flour
- 1/2 tsp. Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Cinnamon
- 1 tsp Salt
- 2 Navel Oranges, Zested and Juiced
- 1 container (6 oz) plain, nonfat Greek Yogurt
- 1 Vanilla Bean
Preheat oven to 350F.
Using a mixer to cream together butter and sugar until light and fluffy. Stir in eggs and zest.
In another bowl, combine the flour, baking powder, baking soda, cinnamon and salt. In a third bowl, combine the orange juice and yogurt. Scrape the vanilla bean seeds into the wet ingredients, and stir to combine.
Add half of the dry ingredients to the butter and sugar mixture and mix gently — just enough to combine without over-mixing. Add the wet ingredients and stir gently. Mix in the remaining dry ingredients. (The batter should be thick and wet, like in the photo above.)
Pour the batter into a greased loaf pan and bake for 55 minutes, or until a tester inserted into the center comes out clean.
Allow to cool completely before slicing.
Yields 16 servings.
Approx. 165 calories, 6 gram fat, 26 gram carbohydrate, 2 grams protein
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