White Chocolate Gingerbread Blondies

When I purchased the Martha Stewart Cookies Cookbook, this was one of the first recipes that caught my eye. Now that we are enjoying lots of fall weather it seemed a perfect time to try this one. This recipe makes a lot so its a good one for a crowd. I served these at our weekly play date and they were a hit. I found the ends on mine were a little too crispy so I just cut those pieces off. These have a nice spicy gingerbread taste which is balanced nicely with the sweetness of the white chocolate. These are a perfect fall treat. They would be a fantastic finish for a dinner with a spicy bowl of chili or as a compliment to homemade hot chocolate.

White Chocolate Gingerbread Blondies

Makes about 4 dozen 2-inch squares

• Vegetable-oil cooking spray
• 2 3/4 cups plus 1 tablespoon all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 1/2 sticks (20 tablespoons) unsalted butter, room temperature
• 1 1/4 cups packed light-brown sugar
• 1/2 cup plus 2 tablespoons granulated sugar
• 2 large eggs plus 1 large egg yolk
• 1 1/4 teaspoons pure vanilla extract
• 1/3 cup unsulfured molasses
• 10 ounces white chocolate, coarsely chopped (I used white chocolate chips)
  

1. Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda, salt, and spices.
2. Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate.
3. Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape. Blondies can be stored in an airtight container for up to 1 week.

Source: Martha Stewart's Cookies, Clarkson Potter, 2008.

Salsa Cruda

I've been making this recipe since I was in college. Its really easy to make and so much fresher tasting than a jarred salsa. This salsa doesn't have any jalapenos in it so there is no heat in this recipe. You could easily add a jalapeno if you want some heat. This is the perfect recipe to enjoy on a warm summer evening with friends.

Salsa Cruda

4 large tomatoes, finely chopped

1 large onion, finely chopped

1 small bunch cilantro, minced

juice of 2-3 limes

salt and pepper to taste

Combine tomatoes, onions and cilantro. Stir in lime juice, season with salt and pepper. Tastes best the day made.

Source: Martha Stewart's Healthy Quick Cook, Clarkson Potter, 1997.

Carrot Cheesecake with Marzipan Carrots

I made this cute dessert to take to Easter dinner this year. It was a fun spin on a cross between a carrot cake and a cheesecake. The inclusion of the carrots in the batter adds a nice texture and color to the cheesecake. The mini marzipan carrots were a lot of fun to make as well. I can see adding these to my regular carrot cake for a little decoration. This was a good classic dessert, doesn't top my favorite cheesecake recipe though. I think if I were to do this one again I would use my cheesecake recipe and add the other ingredients. I think a little more spice and some nuts would also jazz it up a little. Still a simple, classic and tasty dessert.

Carrot Cheesecake with Marzipan Carrots

Serves 8 to 10

• FOR THE CRUST
• 2 ounces (1/2 cup) toasted pecans
• 8 graham crackers, finely ground (1 cup)
• 2 ounces (4 tablespoons) unsalted butter, melted
• 3 tablespoons sugar
• 1/4 teaspoon salt
• FOR THE CHEESECAKE
• 1/2 ounce (1 tablespoon) unsalted butter
• 2 medium carrots, peeled, finely grated
• 1 1/2 cups sugar
• 4 packages (8 ounces each) cream cheese, softened
• 4 large eggs, room temperature
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon freshly grated ginger
• 1/4 teaspoon salt
• 1 1/2 teaspoons pure vanilla extract

1. Make the crust: Preheat oven to 350 degrees. Pulse pecans in a food processor until finely ground. Place in a medium bowl with graham crackers, and stir in butter, sugar, and salt.
2. Wrap outside and bottom of a 9-inch springform pan in 2 layers of foil. Press crumb mixture firmly into bottom of pan. Bake until golden brown around edges and firm, about 15 minutes. Let cool on wire rack. Reduce oven temperature to 325 degrees.
3. Make the cheesecake: Melt butter in a medium saute pan over medium heat. Add carrots and 1/2 cup sugar, and cook, stirring often, until carrots are soft, 3 to 4 minutes. Transfer with pan juices to a bowl, and let cool.
4. Beat cream cheese and remaining cup sugar with a mixer on medium speed until fluffy, about 4 minutes. Add eggs, 1 at a time, scraping down sides of bowl as needed. Add carrots and pan juices, nutmeg, cinnamon, ginger, salt, and vanilla, and beat until incorporated. Pour into crust.
5. Set springform pan in a large roasting pan. Fill roasting pan with enough boiling water to reach halfway up the sides of springform pan. Bake cheesecake until set but slightly wobbly in center, 80 to 90 minutes.
6. Transfer springform pan to a rack, and remove foil. Let cool. Refrigerate, uncovered, at least 6 hours (or overnight; cheesecake will keep, covered and refrigerated, for up to 3 days). Run a hot knife around edges of cheesecake to loosen, then remove sides of pan. Decorate with marzipan carrots just before serving.

Petite Marzipan Carrots

Makes 12

• 1 ounce marzipan
• Orange and red gel-paste food coloring
  
• Unsweetened cocoa powder, for decorating
• Small fresh carrot fronds, rinsed and dried well

1. Tint marzipan with orange and red food coloring, a drop at a time, to reach desired color. Divide into 12 pieces. (Cover with plastic wrap when not using.) Shape each piece into a ball, then roll into logs, tapering 1 end, to resemble carrots (pictured, above).
2. Dip a paring knife into cocoa powder. Make tiny indentations in each carrot with cocoa-dusted knife to evoke the vegetable's texture. Carrots will keep, covered, for up to 1 week. Push fronds into top of each carrot before serving.

Chicken Soup with Parsley Dumplings

My husband was a bit under the weather this past weekend and it was cold and blustery so I decided some good comfort food was called for. This recipe is one I have made several times in the past and had forgotten about. I came across it this weekend and knew it was the perfect recipe to make. This recipe makes a very hearty soup. I prefer to use homemade broth to lend more flavor. Luckily, I had one last batch of Ina's chicken broth in my freezer! If you need a little pick me up, this soup is just what the doctor ordered!

Chicken Soup with Parsley Dumplings

Serves 6

• FOR THE BROTH
• 4 boneless, skinless chicken breast halves (about 1 1/4 pounds total), each cut into 3 pieces
• 6 boneless, skinless chicken thighs (about 1 1/4 pounds total)
• 4 medium carrots (about 3/4 pound), cut on the diagonal into 1/4-inch rounds
• 1 medium onion, thinly sliced into half-moons
• 2 celery stalks, cut into 1/4-inch pieces
• 1 garlic clove, thinly sliced
• 1 bay leaf
• 1 1/2 cups homemade or low-sodium store-bought chicken stock ( I used homemade)
  
• Coarse salt
• 1 teaspoon coarsely chopped fresh thyme
• FOR THE DOUGH
• 1/4 cup plus 2 tablespoons yellow cornmeal
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons finely chopped shallot
• 1 tablespoon freshly grated lemon zest
• 3/4 cup finely chopped fresh flat-leaf parsley
• 2 tablespoons finely grated Parmesan cheese
• 1 1/2 tablespoons cold unsalted butter, cut into small pieces
• 1/2 cup low-fat (1 percent) milk

1. Bring 2 quarts water, chicken, carrots, onion, celery, garlic, bay leaf, stock, and 1/8 teaspoon salt to a boil in a medium pot; skim froth. Reduce heat to medium-low; gently simmer 20 minutes. Add thyme.
2. Meanwhile, whisk together cornmeal, flour, baking powder, 1/2 teaspoon salt, shallot, zest, parsley, and cheese in a medium bowl. Add butter, and blend in with fingertips until the mixture resembles coarse meal. Add milk, and stir with a fork just until a dough forms.
3. Roll dough into 1-inch balls; add all at once to simmering broth. Cover; simmer, undisturbed, until the dumplings are cooked through, about 20 minutes. Divide soup among six bowls.

Source: Martha Stewart Living, May 2004.

Ginger Brownies

Last night I went to my monthly craft night get together. Each month someone picks a craft project and then hosts at their host. Its really been a fun thing to do and has taught me some craft projects I would have never known about. I am lucky to have some very crafty friends! In the last couple months I have learned of the wonders you can do with modge podge and scrapbook paper! This month's project was jewelry making. This was extremely fun to do. I may just be heading to our local craft store for more jewelry making supplies! Besides, the fun get together we always have some yummy snacks. My husband joked that he was going to start coming to craft night when he found out about the wine and snacks! I wanted to make a dessert to take last night so I looked through one of my new favorite cookbooks, Martha Stewart's Cookies. I found this recipe for ginger brownies and had all the ingredients on hand. These were really good and had a nice spice flavor to them. They would be delicious with a warm glass of Chai Tea. These would also be the perfect finish after a serving of chili. Besides being delicious, the nice thing about this recipe is you mix it all in one pot and pour it in the baking pan.

Ginger Brownies

Makes 16

• 1/2 cup (1 stick) unsalted butter, plus more for baking dish
• 3 ounces bittersweet chocolate, coarsely chopped
• 1 cup sugar
• 2/3 cup all-purpose flour
• 1/4 cup unsweetened Dutch-process cocoa powder
• 2 large eggs
• 1 teaspoon grated peeled fresh ginger
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon coarse salt
• 1/8 teaspoon ground cloves

1. Preheat oven to 325 degrees. Butter an 8-inch square baking dish. Line bottom with parchment paper, allowing 2 inches to hang over 2 sides. Butter parchment; set aside. Melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth. Remove from heat, and stir in remaining ingredients.
2. Pour batter into prepared dish. Smooth top with a rubber spatula. Bake until a cake tester inserted into center comes out with moist crumbs, 30 to 35 minutes. Let cool in pan on a wire rack 15 minutes. Lift out, and let cool completely on rack. Cut into sixteen 2-inch squares. Brownies can be stored in an airtight container at room temperature up to 4 days.

Source: Martha Stewart's Cookies: The Very Best Treats to Bake and Share, by Martha Stewart Living Magazine, Clarkson Potter 2008.

Sugar Cookies

Not much cooking has happened in my kitchen this week as I have been busy getting ready for our son's birthday party. He turned two today! The time sure has flown but we have enjoyed every minute. He got his first kitchen for his birthday and I think we have a future Emeril in the making! As part of my preparations for the big party, I made sugar cookies to add to our party favors. We had an Elmo/Sesame Street themed party. I created tags using a cookie monster graphic and the label XXXX's Party was brought to you by the Number 2 and packaged them in cellophane bags. I used Martha Stewart's Sugar Cookie recipe and thought the cookies had a great flavor and were really tender. This recipe would be great for Christmas cookies too. I cheated and used Wilton premade cookie icing instead of making my own royal icing. Its a really great product. My only complaint is that it doesn't allow you to make a very good border before you flood the cookie like the royal icing does.

Sugar Cookies
Source: Martha Stewart

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup (1 stick) unsalted butter
• 1 cup sugar
• 1 large egg, lightly beaten
• 2 tablespoons brandy, or milk
• 1/2 teaspoon pure vanilla extract

1. Whisk together flour, salt, and baking powder in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; add dry ingredients, and mix until incorporated. With mixer running, add egg, brandy (or milk), and vanilla; mix until incorporated.
2. Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
3. Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
4. On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.
5. Decorate with Royal Icing, optional.

Maple Vanilla Carrots

Last night I decided to throw one of my cheater dinners together. I purchased a rotisserie chicken and then I made the sides to go with it. I am lucky to have found a local market that makes a rotisserie chicken that has no artificial or unnatural ingredients in it. For the sides, I roasted some new potatoes with herbs de provence and made these maple vanilla carrots. The carrots were delicious. The vanilla really adds a distinct flavor. I varied the recipe a little by steaming baby carrots in my steamer and then tossing them with the maple vanilla syrup. I also used vanilla bean paste instead of vanilla bean. These were definitely a hit. I can imagine this mix would be equally delicious on sweet potatoes or butternut squash. Fall is coming!!! Sorry, no picture, but I made this meal in a mad dash on my way out the door to see Mama Mia. If you haven't see it, its hysterical. Cheesy, but in a good way. Who could resist Pierce Brosnan breaking into song and dance!

Maple Vanilla Carrots

Source: Martha Stewart Living October 2007

Serves 4

• 1 pound carrots, peeled and cut diagonally into 1/2-inch-thick slices
• 2 cups water
• 1 vanilla bean, halved lengthwise
• 2 tablespoons pure maple syrup
• 1 tablespoon unsalted butter
• 1/2 teaspoon coarse salt
• Pinch of freshly ground pepper

1. Combine carrots and water in a large skillet. Using the tip of a paring knife, scrape vanilla seeds into skillet; add pod. Bring to a simmer, and cook until carrots are tender and most of the water has evaporated, about 10 minutes. Add syrup, butter, salt, and pepper, and toss.

Blueberry Pancakes

I saw this post about Blueberry Pancakes and pancake making phobia the other day on the Smitten Kitchen. I knew I wanted to try this recipe, especially since I had both blueberries and buttermilk to use. I will admit I have issues with making pancakes. Its one of those short order items I just haven't mastered. What better way to start a Sunday morning then a plate of piping hot homemade blueberry pancakes? I figured since I have French Toast down now, I would try pancakes again. I have to say the recipes is called the Best Buttermilk Pancakes and they were right! These were the best tasting homemade pancakes I have ever made. The only pancakes that rival these are the delicious pancakes I had at Kirby Lane in Austin, Texas. I will definitely use this recipe again. Unfortunately, I still haven't mastered pretty when it comes to pancakes, so I just couldn't photograph them! You could say my pancakes were rustic. At least they were all in one piece! My process is coming along though. I think my next step is to purchase a griddle so I can better regulate the temperature and make more pancakes at a time. If you have any recommendations for a good griddle, let me know. Hopefully, I will be able to update soon with a picture of some beautiful pancakes! Note, I halved the recipe and it was plenty for us.

Best Buttermilk Pancakes

Source: Martha Stewart's Original Baking Classics as adapted by the Smitten Kitchen

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle

1 cup blueberries, fresh or frozen and thawed (optional)

1. Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.

2. Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off the excess with a folded paper towel.

3. Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.

4. Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm.

Blueberry Muffins

I haven't made muffins in a while and missed having them for breakfast. Since blueberries are in season right now I couldn't think of a more perfect muffin to make. I used a simple recipe from Martha Stewart's Baking Handbook. I really liked this recipe. I found with these the vanilla flavor was very prominent. This is a good basic go to blueberry muffin recipe, light and fluffy and not too sweet. These would be perfect for any morning or for filling a basket to take to a friend's house!

Blueberry Muffins
Source: Martha Stewart's Baking Handbook

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
• 2 cups all-purpose flour, plus more for pan
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups fresh blueberries
• 1 1/4 cups sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup milk
• 1/4 teaspoon nutmeg

Directions

1. Preheat oven to 375 degrees. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.
2. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.
3. With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter.
4. Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.

Braised Short Ribs

I previously made these short ribs which were fabulous. This time, I wanted to try a more traditional recipe. I recently stocked up on short ribs at Whole Foods and had them in the freezer. I was waiting for the right opportunity to make them. I have long had this braised short rib recipe in my recipe file, so when we invited a friend for dinner I knew this would be perfect one to try. The preparation was very similar to beef Burgundy. This recipe and the accompanying sides came from Martha Stewart Every Day Food. The short ribs were delicious. I would definitely make them again. The sides were good but I would probably make some changes next time. I have never made broccoli rabe before. It was a very bitter green reminiscent of escarole. I didn't so much care for the texture, it was a little tough. I would probably make wilted spinach or escarole next time. I also made a creamy polenta with thyme. I liked the polenta with the short ribs I just thought this could use a little more flavor. I imagine there will be more short ribs appearing in this blog. I'm currently eyeing a recipe for short rib ravioli. Looks like it might be time to pull out the pasta maker again!

Braised Short Ribs
Recipe as Adapted from Martha Stewart Every Day Food
Serves 8

1/4 cup all purpose flour
coarse salt and pepper
16 pieces bone in beef short ribs (about 4 pounds)
1 tablespoon vegetable oil
4 carrots, cut into large chunks
2 onions, quartered
1 bottle dry red wine, such as Merlot
1 can 14.5 ounces reduced sodium chicken broth
4 sprigs fresh thyme
1 can (28) oz whole peeled tomatoes in puree

1. Preheat oven to 400. Place flour in a medium bowl; season wtih salt and pepper. Toss ribs in flour mixture until well coated; shake off excess.

2. In a 5-8 quart Dutch oven or heavy ovenproof pot, heat oil over medium high. Cook ribs in two batches, turning until browned on all sides, about 10 minutes per batch; transfer to plate.

3. Add carrots and onions to pot. Cook stirring and scraping up browned bits until vegetables are lightly browned, 3 to 5 minutes. Add wine, broth, thyme and tomatoes (breaking them up). Arrange ribs in pot; bring liquid to a boil. Cover, transfer to oven and cook 1 hour. Reduce heat to 350, cook until fork-tender (but not falling apart), about 1 hour more.

4. Use tongs or a slotted spoon, transfer ribs to a plate. Moisten with cooking liquid; cover with aluminum foil to keep warm. Strain remaining liquid through a fine-mesh sieve (discard solids); return to pot. Bring to a boil and cook until sauce is slightly thickened and reduced to about 2 cups, 10-12 minutes. Season with salt and pepper. Serve ribs with sauce.

Creamy Polenta with Thyme
Recipe as Adapted from Martha Stewart Every Day Food
Serves 8

coarse salt and pepper
1 3/4 cups yellow cornmeal
2 tablespoons butter
1 tablespoon fresh thyme leaves, plus more for garnish

1. In a large saucepan, combine 7 cups water, 2 teaspoons coarse salt, and 1/4 teaspoon pepper; bring to a boil over high heat. Whisking constantly, gradually add cornmeal. Reduce heat to medium low, simmer polenta, whisking frequently, until thickened and creamy, 10-15 minutes.

2. Remove from heat. Stir in butter and thyme; season with salt and pepper. Garnish with thyme and serve. If polenta thickens upon serving , stir in a little hot water.

Sauteed Brccoli Rabe
Recipe as Adapted from Martha Stewart Every Day Food
Serves 8

1 tablespoon olive oil
4 garlic cloves smashed
2 1/2 pounds broccoli rabe (about 3 bunches), trimmed and sliced cross-wise into 1 inch pieces
coarse salt and ground pepper
2-3 tablespoons white wine vinegar

1. In a large skillet, heat oil over medium high. Add garlic and cook, stirring, until fragrant about 1 minute.

2. Place as much broccoli rabe in the skillet as will fit, cook, tossing frequently. Add remainder to skillet as room becomes available; season with salt and pepper. Continue to cook tossing frequently, until broccoli rabe is tender, 5-7 minutes.

3. Remove from heat, stir in vinegar and season with salt and pepper.

Baked Pasta with Chicken Sausage

I made this yesterday to take to a friend who recently had a baby. I have to say by the time I was done I was wishing I had made a second one for us for dinner. This dish does involve a bit of prep work but has a beautiful presentation. I'm sure I will be making this for us again soon!

Baked Pasta with Chicken Sausage
Recipe Courtesy of Martha Stewart

Serves 8

• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 1 medium red onion, chopped
• 4 cloves garlic, minced
• 1/4 cup vodka (optional)
• 1 can (28 ounces) whole tomatoes with juice, lightly crushed with hands
• 1/2 teaspoon dried oregano
• 1/2 cup heavy cream
• 1 pound rigatoni
• 10 ounces baby spinach
• 12 ounces smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick
• 6 ounces fontina cheese, 4 ounces cut into 1/2-inch cubes and 2 ounces coarsely grated
• 1/4 cup grated Parmesan cheese

1. Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute.
2. Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.
3. Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.
4. Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes.
5. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

Chocolate Pecan Tart

This is another wonderful recipe from Martha Stewart Everyday Food. It presents beautifully on a holiday table and was delicious as well. Sorry no pictures of my Thanksgiving desserts but I was so focused on getting everything out of the house that I forgot.

Chocolate Pecan Tart

Serves 8

• 2 large eggs
• 2/3 cup sugar
• 1/2 cup light corn syrup
• 4 teaspoons unsalted butter, melted, plus 2 teaspoons, chilled and cut into small pieces
• 3/4 teaspoon vanilla extract
• 1/4 cup semisweet chocolate chunks
• 1 1/3 cups pecan halves
• 1 tablespoon bourbon (optional)
• 1 store-bought refrigerated pie crust (not in a pie plate)

1. Preheat oven to 350 degrees with rack in center. On a lightly floured surface, roll out pie dough to a 12-inch round, about an inch thick. Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim edge of dough.
2. In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted unsalted butter, and the vanilla. Scatter chocolate evenly over tart shell. Pour filling over chocolate. Arrange pecans on top, as desired. Dot with 2 teaspoons chilled butter.
3. Place tart pan on a rimmed baking sheet. Bake until filling is set, 45 to 60 minutes. If pecans are browning too quickly, tent pan with foil. Remove from oven; while still hot, drizzle with bourbon, if desired. Let tart cool completely before serving.

Steak with Wine Sauce and Potatoes Au Gratin

One of my favorite go to meals is steak and a baked potato. I saw this recipe from Martha Stewart's Everyday Food and thought I would try something new. We loved this recipe. As usual with Martha's recipes all the flavors melded perfectly. I used rib eye steaks instead of the flat iron and I omitted the capers from the sauce. The gratin was so easy to make and came out perfect. It would be a great side for entertaining. The goat cheese gives the gratin a really nice tanginess. We will definitely be having this again.

Steak with Wine Sauce and Potatoes Au Gratin
Recipe Courtesy of Martha Stewart

Serves 4

• Butter, for baking dish
• 1 1/2 cups heavy cream
• 5 ounces soft goat cheese, crumbled
• 1 garlic clove, minced
• Coarse salt and ground pepper
• 1 1/2 pounds baking potatoes (about 3)
• 4 flatiron or top blade steaks (6 to 8 ounces each and 1 inch thick)
• 1 cup dry white wine
• 1 tablespoon Dijon mustard
• 2 tablespoons capers, drained

1. Preheat oven to 375 degrees. Butter an 8-inch square (2-quart) baking dish; set aside. In a large saucepan, combine cream, goat cheese, and garlic; season with salt and pepper.
2. Peel potatoes and slice crosswise 1/8 inch thick; add to cream mixture as you work. Bring to a boil. Reduce to a simmer; cook until potatoes are crisp-tender, 12 to 15 minutes.
3. Transfer mixture to prepared baking dish; using a spatula, press potatoes into cream to cover. Place dish on a rimmed baking sheet; bake until golden and potatoes are tender, 20 to 25 minutes.
4. Fifteen minutes before potatoes are finished baking, heat a large skillet over medium-high. Season steaks on both sides with salt and pepper; cook, 6 to 7 minutes per side for medium-rare (if browning too quickly, reduce heat when cooking second side). Transfer to a plate, cover loosely with aluminum foil, and set aside. Keep skillet with any browned bits for wine sauce.
5. Make wine sauce: Add wine to skillet; boil over medium-high heat until syrupy, 3 to 4 minutes. Whisk in mustard. (For a smoother sauce, pour mixture through a fine-mesh sieve, discard any browned bits, and return liquid to skillet.) Stir in capers and any juices from resting steaks; season with salt and pepper. Serve steaks with wine sauce and potato gratin.

Spiced Carrot Muffins

I had carrot muffins at a friend's house the other day and was inspired to make some this morning with some leftover carrots I needed to use up. I found this recipe from an issue of Everyday Food. I made mine as mini-muffins. I served them plain but they would be good with a cream cheese frosting also. Not only did the muffins turn out really well but they make your house smell good while cooking too!

Spiced Carrot Muffins
Recipe from Everyday Food

Ingredients:

Makes 12.

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons pumpkin-pie spice
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup plain low-fat yogurt (I used vanilla yogurt)
  
• 4 tablespoons unsalted butter, melted
• 1 large egg
• 2 1/2 cups shredded (about 5 medium) carrots

Directions:

1. Line twelve cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
2. In another bowl, whisk together yogurt, butter, and eggs. Make a well in the center of the flour mixture, and add yogurt mixture. Stir until just combined. Fold in carrots.
3. Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375 degrees oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
4. Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

Its all Greek to me!

Tonight's dinner was inspired by the What's for dinner section of the May 2007 issue of Martha Stewart Living Magazine. A lot of what I have learned from cooking I learned from watching Martha Stewart's first television show. I can't think of a time I have ever had a Martha Stewart recipe be anything but delicious. The menu card from the May issue was a Greek Menu. The results were fantastic. The Spanakopita has a great presentation and the filling ingredients taste so fresh. Its not too difficult either. I really liked the dressing for the Greek Salad its a good simple red wine vinaigrette with just the right balance of flavors so not to overpower the salad. The dessert was really refreshing, pretty healthy and the combination of flavors worked nicely. It was a perfect meal for a summer evening and one I definitely would make again. It will be a great meal to entertain with. I used phyllo dough for the first time in making this meal and have to say its not as difficult to work with as I thought. The 4th recipe card called for making a chickpea, mint and parsley spread to serve with pita. Instead, I purchased Athenos Roasted Red Pepper Hummus.

Quick Spanakopita
Serves 4

3 Tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 lb baby spinach
1 large egg
1/4 cup fresh flat leaf parsley, finely chopped
1/4 cup fresh dill, finely chopped (I omitted)
6 oz feta cheese, crumbled
1 1/2 tsp coarse salt
1/4 tsp fresh ground pepper
10 sheets phyllo dough (each 17 x12), thawed if frozen
1/2 cup (1 stick) unsalted butter, melted

1. Preheat oven to 350. Heat oil in large skillet over medium heat. Add onion, and cook until softened, about 8 minutes. Add garlic and cook stirring, 1 minute. Gradually add spinach, and cook, stirring often, until wilted, about 5 minutes. Transfer to bowl. (Note the directions from the recipe card did not mention draining the water off but I did-I had to drain mine 2-3 times to get the excess out). Let cool slightly. Stir in egg, herbs, feta, salt and pepper.

2. Lay 1 sheet of phyllo on parchment-lined baking sheet (cover remaining phyllo with a damp towel) and brush with butter. Repeat twice. Spread spinach mixture in center. Top with 3 more buttered sheets. Fold in sides. Butter remaining 4 sheets; crumple over top. Bake until dark golden, about 40 minutes.

Greek Style Salad
For the Dressing:
1/4 cup red wine vinegar
1 teaspoon coarse salt
1/2 teaspoon dried oregano
freshly ground pepper
1/2 cup olive oil

For the Salad
12 ounces romaine hearts, leaves separated
1/2 cup pitted Kalamata olives, drained
1/2 cup peperoncini, drained (I omitted)
1/3 cup caper berries, drained (I omitted)
2 medium tomatoes, cut into 1-inch wedges
1 Kirby cucumbers, halved lengthwise and cut into 1 inche pieces
1 medium red onion, halved lengthwise and crosswise (I omitted-forgot it at the store!)
4 oz feta cheese, crumbled

1. Make the dressing: Whisk together vinegar, salt, and oregano and season with pepper. Add oil in a slow steady stream, whisking until emulsified.

2. Assemble the salad: Arrange lettuce on a platter. Scatter olives, peperonicin, caper berries, tomatoes, cucumbers, onions and feta over top. Drizzle with dressing.

Strawberries with Yogurt and Pistachio
1 large contanier (about 16 oz) Greek yogurt or other plain yogurt (I used Brown Cow)
1 pound fresh strawberries, stemmed if desired
2 tbsp plus 2 tsp honey
1/4 cup shelled, unsalted, roasted pistachios, coarsley chopped

Divide yogurt and strawberries among bowls. Drizzle with honey, and sprinkle with pistachios.