Torta di Pasta (or Spaghetti Pie!)

I found this Giada recipe and loved not only the simplicity but how it made a light summer meal. I'm such a fall person its hard for me to come up with summer foods! This recipe came together really quick. Next time I make this, I will probably add some basil, garlic oil, and maybe some artichoke hearts or sausage to give it a bit more flavor. The recipe is definitely a good starter recipe that can be personalized to your own tastes.

Torta di Pasta
Source: Giada De Laurentis/Food Network

Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain. Toss with the sun-dried tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on.

In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat.

Preheat the broiler. Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature.

Invert the torta onto a platter. Cut into wedges and serve at room temperature.

Raspberry Swirl Ice Cream

I've had The Perfect Scoop cookbook for a while now and was excited to try my first recipe. I saw many rave reviews for the recipes in this book on other blogs and they were right! This recipe starts with a delicious vanilla custard base that would easily be adaptable with other mix-ins or great all on its own. The ice cream was perfect the day we made it, however, I found after sitting in the freezer longer, the berries became crunchy. I omitted the vodka mixed in with the raspberries because I was feeding the ice cream to children. I realize now, the vodka was intended to keep the raspberries from freezing. So if you are making this recipe, keep that in mind. I will definitely be trying more of the wonderful recipes from this book. My biggest problem, is picking which one to choose next!

Raspberry Swirl Ice Cream
Source: The Perfect Scoop by Dave Liebovitz

Ice Cream

1 cup whole milk
2/3 cup sugar
pinch of salt
1 1/2 cups heavy cream
5 large egg yolks
1/2 teaspoon vanilla extract ( I would like to try vanilla bean paste next time)

Raspberry Swirl

1 1/2 cups raspberries, fresh or frozen (I used fresh)
3 tablespoons sugar
1 tablespoon vodka (I omitted-see note above)

To make the ice cream, warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer over the top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula scarping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the vanilla and stir until cool over an ice bath. Chill thoroughly in the refrigerator.

An hour or so before churning the ice cream, make the raspberry swirl by mashing the raspberries together with the sugar and vodka with a fork (if using frozen raspberries, let them thaw a bit first) until they're juicy but with nice-sized chunks or raspberries remaining. Chill until ready to use.

Freeze the ice cream custard in your ice cream maker according to the manufacturer's instructions. After you remove it from the machine, layer the container with spoonfuls of the chilled raspberry mixture.

Barefoot Bloggers-Jalapeno Cheddar Cornbread

When I saw this recipe, it looked good but I didn't really have high expectations that a cornbread recipe could be exceptional. Let me just say this is probably one of the best corn breads I have ever had. I think the only one that tops it is the delicious mini-corn bread served at Stephen Pyle's Restaurant in Dallas. This recipe was really effortless. This cornbread has a beautiful light and airy cake like texture and is very moist. Due to the fact that jalapenos are now potentially suspect in the salmonella outbreak, I substituted with canned chili peppers. This is my go-to cornbread recipe from now on! I'm glad I made a 9x13 pan because I definitely want leftovers! Thanks to Sabrina and Alexander at Cooking with the Kids for picking this great recipe! Check out the Barefoot Bloggers site to see how the other bloggers fared with this recipe. Stay tuned for Smoked Salmon Spread on July 24th and a bonus recipe, Couer a la Creme on July 31st.

Jalapeño Cheddar Cornbread
(Source: Barefoot Contessa at Home)

Yield: 12 large pieces

3 cups all-purpose flour
1 cup yellow cornmeal
¼ cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
½ pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeño peppers

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Slow Cooked Tex-Mex Chicken and Beans

I knew I would be making Ina's Jalapeno Cheddar Cornbread for the Barefoot Bloggers this week and I wanted something that would compliment it. I found this recipe from the November 2007 issue of Everyday Food. I intended to make it in the crock pot but didn't get back from the store in time. Luckily, the directions provided an alternative oven method. My husband proclaimed this meal delicious and I agreed! The addition of the chipotle in adobe gives it a pretty good kick. This dish will be perfect for a lazy Sunday during football season.

Slow-Cooked Tex Mex Chicken and Beans
Source: Everyday Food, November 2007

Serves: 4

Prep time: 15 minutes

Cook time: Varies, depending on method.

1 cup dried pinto beans, rinsed ( I used canned organic white beans)

1 jar (11 ounces) mild or medium salsa (1 1/2 cups)

2 tablespoons chopped canned chipotle chiles in adobo sauce

2 tablespoons all-purpose flour

1 1/2 pounds boneless, skinless chicken thighs (about 8)

coarse salt and ground pepper

1 medium red onion, chopped

1 red bell pepper (ribs and seeds removed), chopped

1/4 cup reduced-fat sour cream, for serving

1/4 cup chopped fresh cilantro, for serving

Step 1: In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken.

Step 2: Cover and cook on low heat for 8 hours (Do not open lid or stir).

Step 3: Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro.

Oven method

Preheat oven to 350 degrees. Follow step 1, using a 5-quart Dutch oven or large pot, substituting 2 cans (15 ounces each) pinto beans, drained and rinsed, for the dried beans, and increasing water to 2 cups. Cover pot and bring to a simmer on top of the stove. Transfer to oven and cook until chicken is tender, 1 1/2 to 2 hours. Proceed with step 3.

Tangy Potato Salad with Scallions

Look at these gorgeous cucumbers!

Happy 4th of July! We have been enjoying a wonderful and relaxing day, topped off by a great meal and hopefully some fireworks this evening! Its a wonderful day to remember all of the great things our country has to offer and how lucky we are to enjoy all the freedoms we have.

I wanted a low key meal for our cookout today. We had cowboy burgers purchased at one of our favorite local grocers. The ground beef is mixed with roasted jalapenos and cheddar cheese. Pretty simple to recreate at home. For sides we had fresh sliced cucumbers from my in-law's garden. They were not only the prettiest little cucumbers but tasted so good. I also made this quick potato salad recipe from the July 2008 issue of Everyday Food. Like all the recipes from that magazine, this one is like the perfect little black dress. Its simple, tastes great and goes with most anything. This recipe requires only a few ingredients, takes less than 30 minutes to make and is perfect for outdoor events since it has no mayonnaise. For dessert we had Tollhouse Cookies with homemade Raspberry Swirl Ice Cream from Dave Lebovitz's The Perfect Scoop. This was possibly the best ice cream I've made, or ever had! I'll post pictures and the recipe sometime this weekend.

Tangy Potato Salad with Scallions
Source: Everyday Food July 2008

Serves 8

• Coarse salt and ground pepper
• 4 pounds Yukon gold or other waxy potatoes, scrubbed, halved, and sliced 1/2 inch thick
• 1/2 cup white-wine vinegar (I used champagne vinegar)
  
• 4 scallions, thinly sliced
• 1/2 cup olive oil

1. Set a steamer basket in a large pot. Fill with enough salted water to come just below basket. Bring to a boil; place potatoes in basket, and reduce heat to medium. Cover, and steam, gently tossing occasionally, until crisp-tender, 10 to 15 minutes.
2. Meanwhile, combine vinegar and scallions in a large bowl; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.
3. When potato mixture is cool, mix in oil; season potato salad with salt and pepper. (To store, refrigerate, up to 1 day.)

Double Dutch Chocolate Fudge Upside-Down Cake

Yesterday, I was preparing to cook dinner, which didn't involve much since I was only popping a meatloaf I had previously frozen into the oven. I steamed some broccoli and threw together some mashed potatoes, not much challenge. Then it hit me that I really wanted something chocolate! I grabbed my Lady & Son's Cookbook and found this Double Dutch Chocolate Fudge Upside-Down Cake. One of the things I really love about Paula Deen's books is that I can always find a recipe that uses ingredients I have on hand. This recipe was very simple to throw together. I was a little skeptical about how this would turn out when I saw the layer of hot water sitting on top of the cake. However, when it was done baking, the cake had risen to the top and there was a decadent gooey hot fudge layer beneath. I don't have a picture of this one, because although it was absolutely delicious, it was not much of a looker for photography purposes! I didn't make the whipped cream to go on top and I think that would have made it more photogenic along with some fresh mint and a raspberry. This dish can definitely be dressed up for a dinner party or go for a casual weeknight meal.

Double-Dutch Chocolate Fudge Upside-Down Cake
Source: The Lady and Sons II

Serves 8-10

1 cup all-purpose flour
1 cup granulated sugar, divided use
2 tablespoons, plus 1/4 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil or melted butter
1 1/2 teaspoons vanilla extract, divided use
1/2 cup chopped walnuts (optional)
1 cup packed brown sugar
1 1/2 cups boiling water
1 cup heavy cream

Preheat the oven to 350 degrees.

In a mixing bowl, stir together the flour, 3/4 cup of the granulated sugar, 2 tablespoons of the cocoa powder, the baking powder, and the salt. Add the milk, the oil, and 1 teaspoon of the vanilla, and stir until blended. Stir in the nuts,if using. Pour the batter into a greased 9x13-inch pan.

In a small bowl, combine the brown sugar with the 1/4 cup cocoa powder; stir well. Spread this mixture over the batter in the pan. Using a large spoon, drizzle the boiling water over the cake; do not stir. Bake for 40 to 45 minutes, or until the top of the cake is firm. Let the cake cool slightly. Meanwhile, whip the cream with the remaining 1/4 cup granulated sugar and 1/2 teaspoon vanilla. Cut the cake into squares and place them upside down (gooey side up) on dessert plates. Spoon a dollop of whipped cream onto each piece of cake.

Banana Oatmeal Waffles

Last weekend, we decided to have a lazy Sunday morning and make waffles at home. Many are familiar with Dorie Greenspan's wonderful baking compendium Baking From My Home to Yours. Most people are probably not as familiar with a wonderful little book she authored in 1995, Waffles From Morning to Midnight. I previously made these delicious Pumpkin Pie Waffles from the same book in November. This time I had some bananas that I needed to use so I chose the Banana Oatmeal Waffles. The addition of the oats makes these a really hearty waffle. The only thing I would change next time is to cook them on the highest waffle iron setting and probably a bit longer than the setting goes. The addition of the bananas gave them a higher water content and caused them to be a little soggy. I think I will follow Dorie's serving suggestion and serve them with some strawberry butter next time.

Banana Oatmeal Waffles

Source: Dorie Greenspan’s Waffles From Morning to Midnight

4 T unsalted butter

1 cup old fashioned oats, (not instant)

1 cup all purpose flour

1 T double acting baking powder

½ tsp baking soda

¼ tsp ground cinnamon

Pinch of freshly grated nutmeg

3 T firmly packed brown sugar, dark or light

1 ½ cups buttermilk

2 large eggs

2 medium size ripe bananas, thinly sliced crosswise

Maple syrup or honey for topping

Preheat your waffle iron. If you want to hold the finished waffles until serving time, preheat your oven to 200F.

Melt the butter; reserve. In a large bowl, whisk together the oats, flour, baking powder, baking soda, spices and brown sugar. In another bowl, beat together the buttermilk and eggs with the whisk until well blended. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Mix in the banana slices and melted butter.

Lightly butter or spray the grids of your iron, if needed. Brush or spray the grids again only if subsequent waffles stick.

Spoon out a full ½ to 2/3 cup of batter (or a little more than the amount recommended by your waffler’s manufacturer) onto the grids. This batter is thick and lumpy, so push and spread it to the edge of the grids with a metal spatula or wooden spoon. Close the lid and bake until golden and crisp. (It may need a little longer than other waffles because the batter is thick.) Serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest of the batch. Stir the batter between waffles to redistribute the banana slices.

Makes about five 6 ½ inch round waffles.