PARMESAN-PEPPER CORNMEAL BISCOTTI

Parmesan-Pepper Cornbread Biscotti
 Hands-on Time
15 Mins
Total Time
1 Hour 30 Mins
Yield
Makes about 1 1/2 dozen
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  By RECIPE INSPIRED BY KELLY MAPES, FORT COLLINS, COLORADO October 2011
SOUTHERN LIVING
Ingredients
2 (6-oz.) packages buttermilk cornbread-and- muffin mix
1 cup freshly grated Parmesan cheese, divided
2 teaspoons freshly ground pepper
3/4 teaspoon chopped fresh rosemary
How to Make It
Step 1 Preheat oven to 350°. Combine cornbread mix, 3/4 cup grated Parmesan cheese, and next 2 ingredients in a food processor bowl. Add butter, and pulse 5 to 6 times or until crumbly.
Step 2 Whisk together 2 eggs and buttermilk. With processor running, gradually add egg mixture through food chute, and process just until well moistened. (Batter will be thick.)
Step 3 Spread dough
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 1/4 cup cold butter, cut into pieces
3 large eggs, divided
1/4 cup buttermilk
Parchment paper
into a 12- x 4-inch rectangle on a parchment paper-lined baking sheet using lightly greased hands. Lightly beat remaining egg; brush over dough. Sprinkle with remaining cheese.
Step 4 Bake at 350° for 20 minutes or until pale golden brown and firm. Let cool on baking sheet on a wire rack 10
       minutes. Reduce oven
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Step 5 Gently slide loaf (on parchment paper) onto a cutting board, and cut loaf diagonally into 1/2-inch-thick slices using a serrated knife. Place slices, cut sides down, on a baking sheet lined with a new sheet of parchment paper.
Step 6 Bake at 300° for 15 to 20 minutes on each side or until golden and crisp. Let cool on baking sheet on wire rack 15 minutes. Serve warm. Store in an airtight container up to 3 days, or freeze up to 2 weeks.
 e

 Step 7 Note: We tested with Martha White Buttermilk Cornbread & Muffin Mix.
Step 8 TRY THESE TWISTS!
Step 9 Jalapeño-Pepper Jack Cornbread Biscotti: Omit pepper and rosemary. Substitute 1 cup (4 oz.) shredded pepper Jack cheese for Parmesan cheese. Add 1 jalapeño pepper, seeded and finely chopped, to food processor in Step Proceed as directed.
Step 10 Bacon- Cheddar-Chive Cornbread Biscotti: Omit pepper and rosemary. Substitute 1 cup (4 oz.) shredded sharp Cheddar cheese for Parmesan cheese. Add 1 Tbsp. chopped fresh chives and 4 cooked bacon slices, crumbled, to food processor in Step Proceed as directed.
Step 11 Parmesan- Garlic Cornbread Biscotti: Omit pepper and rosemary. Reduce eggs to Add 1 large garlic clove,


minced, and 1/4 tsp. salt to food processor in Step Brush 2 Tbsp. melted butter on top of dough rectangle before baking. Proceed as directed.

TURKEY BONE GUMBO

Turkey Bone Gumbo

INGREDIENTS

FOR THE BROTH

1 turkey carcass

3 ribs celery, roughly cut into 1-inch pieces

2 medium onions, peeled and quartered

1 head garlic

2 teaspoons Rouses salt

1 tablespoon Rouses black pepper

4 bay leaves

4 quarts water, or enough to cover carcass

FOR THE GUMBO

2-3 quarts roasted turkey broth

3/4 cup Rouses vegetable oil

3/4 cup flour

2 cups chopped onion

1/2 cup chopped bell pepper

1/2 cup chopped celery

SARA ROAHEN'S

              TOTAL COOKING TIME 3

MBO

30

 1 teaspoon salt

1 teaspoon Rouses Cajun seasoning

1/4 pound leftover turkey, roughly chopped

1/2 pound Rouses smoked sausage, cut into 1-inch rounds

DIRECTIONS

1. Place the leftover turkey carcass and any giblets and skin in a large stockpot along with celery, onions and garlic. Stir in seasonings and cover with water. Bring mixture to a boil.

2. Reduce heat to medium, and simmer, uncovered, for 4 hours.

3. Remove pot from the heat. Using a ladle or large spoon, skim fat from the surface of the broth, and strain through a strainer-sifter into a large bowl; set aside.

4. In a large cast-iron pot, make a dark brown roux

    

with the oil and flour. Add onion, bell pepper and celery, and season with salt and Rouses Cajun seasoning, stirring to coat. Add the turkey and sausage and cook, stirring constantly, until sausage is browned, about 5 minutes. Add the broth one ladleful at a time, stirring to combine. Bring mixture to a boil, then reduce the heat to medium-low and simmer, uncovered, for at least 1 hour. Serve over steamed rice or potato salad.

MACARONI AND THREE CHEESES

Macaroni and Three Cheeses

Rating: 3.21 stars

This luxurious macaroni and cheese keeps unbaked in the refrigerator for up to a day; in the oven, it turns piping hot and creamy inside, and golden brown on top in less than an hour. Substitute your favorite melting cheeses (mozzarella, Monterey Jack, and fontina are great options), or vary the proportions of the ones listed here.

John Kernick

Prep:

25 mins

Total:

45 mins

Servings:

8

Ingredients

•
6 tablespoons unsalted butter, plus more for baking dish 

•
Coarse salt and ground pepper 

•
1 pound medium pasta shells 

•
1/4 cup all-purpose flour 

•
1 teaspoon dry mustard powder 

•
4 cups whole milk 

•
4 ounces sharp white cheddar cheese, coarsely grated (1 cup) 

•
4 ounces Havarti cheese, coarsely grated (1 cup) 

•
4 ounces Muenster cheese, coarsely grated (1 cup) 

•
1 teaspoon Worcestershire sauce 

•
6 slices white sandwich bread 

Directions

Step 1 Preheat oven to 400 degrees. Bring a large pot of water to a boil. Butter a shallow 4-quart baking dish (oval or 9-by-13-inch rectangle); set aside.

Step 2 Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente. Drain pasta, and return to pot.

Step 3 While pasta is cooking, melt butter in a large saucepan over medium. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in saucepan. Cook, whisking, 1 minute (do not let flour darken). Whisk in milk. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2 to 3 minutes.

Step 4 Remove sauce from heat. Gradually whisk in cheeses; add Worcestershire sauce, and season generously with salt and pepper. Add sauce to pasta, and toss to combine; transfer to prepared baking dish.

Step 5 Place bread in food processor; pulse until very coarse crumbs form (you should have about 3 cups). Add reserved melted butter, and pulse just to moisten. Scatter crumbs over pasta in baking dish. (If making ahead, cover and refrigerate up to 1 day.)

Step 6 Place dish on a rimmed baking sheet, and bake until topping is golden and sauce is bubbling, 15 to 20 minutes. (If refrigerated, bake for 30 to 35 minutes.) Cool 5 minutes before serving.

ONE PAN PASTA

Martha Stewart's One-Pan Pasta

12 ounces linguine

12 ounces cherry or grape tomatoes, halved or quartered if large

1 onion, thinly sliced (about 2 cups)

4 cloves of garlic, thinly sliced

1/2 teaspoon red pepper flakes

2 sprigs basil, plus torn leaves for garnish

2 tablespoons extra-virgin olive oil, plus more for serving

Coarse salt

Freshly ground black pepper

4 1/2 cups water

Freshly grated Parmesan cheese, for serving

Camping Salt & Pepper Grinder

Directions

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet (the linguine should lay flat).
Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated, about 9 minutes.
Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with olive oil and Parmesan.

BRANDIED FIGS

Brandied Figs

Rating: Unrated

This preserving project is a fun and make-ahead friendly way to use up peak-season figs, and the payoff is great: Once the holidays roll around, you'll have an elegant fruit at your fingertips to serve with cheese platters, cookies, and pies. While this recipe from chef Scott Peacock is an easy one and mostly hands-off, it does take a couple of days to complete, so plan accordingly! 

Con Poulos

Prep:

15 mins

Total:

1 hr 10 mins

Yield:

Makes 2 quarts

Ingredients

•
3 pounds fresh ripe figs, such as Celeste or Brown Turkey, stems intact 

•
1 1/2 cups sugar 

•
1/4 cup brandy, plus more if desired 

Directions

Step 1 Wash figs a few at a time by quickly dipping them in a bowl of cool water. (Do not soak.) Place in a single layer on a kitchen towel; drain. Sprinkle 3/4 cup sugar evenly in a wide nonreactive pot. Top with figs, then sprinkle with remaining 3/4 cup sugar. Cover; refrigerate at least 12 hours and up to 2 days.

Step 2 Place pot over low heat, uncovered, and bring figs to a bare simmer. (Tilt pan from side to side or swirl a bit to help sugar dissolve, but do not stir, or fruit may get damaged.) Partially cover and simmer 10 minutes; remove from heat. Cover; let stand 4 hours.

Step 3 Repeat step 2 twice; figs should turn translucent in final simmering stage. (If necessary, allow to simmer longer than 10 minutes in final simmer, until they do.)

Step 4 Carefully spoon hot figs into hot sterilized canning jars (ideally pint-size or smaller). Bring syrup to a boil, skimming any scum that rises to surface. Turn off heat; stir in brandy. Taste; add more brandy as desired. Pour hot syrup over fruit to cover. Seal and process in a hot-water bath 10 minutes. Figs can be stored in a cool, dark place up to 1 year.

Cook's Notes

If you start early in the morning, you can complete this recipe within a day, but you can also let the figs cool to room temperature and refrigerate them overnight between simmers.

Resting the figs in sugar overnight before cooking helps draw out moisture and lessens the chance of scorching, but in a pinch you can cook them right away.

CHICKEN PESTO PASTA

Chicken Pesto Pasta

Chicken Pesto Pasta – The combination of freshly-made basil pesto, filling pasta, and tender chicken. Treat your family with this quick and tasty dinner!

Prep Time

15 mins

Cook Time

15 mins

Total Time

Ingredients

For Basil Pesto:

• 2 cups fresh basil leaves packed
• 1/2 cup grated Parmigiano-Reggiano cheese about 2 ounces
• 1/2 cup extra virgin olive oil
• 1/3 cup toasted pine nuts can sub for cashews or walnuts
• 2 large garlic cloves minced
• 1/4 teaspoon salt more to taste
• 1/8 teaspoon freshly ground black pepper more to taste

For the Pasta:

• 16 oz. spaghetti or your favorite pasta (1 package)
• 1 small rotisserie chicken
• grated Parmigiano-Reggiano cheese and pine nuts to garnish

Instructions

• Cook the pasta in a pot of salted, boiling water according to package instructions to your desired doneness. Reserve about 1/3 cup of cooking water.
• While the pasta is cooking, make the basil pesto. Place the basil leaves, toasted pine nuts, and garlic into a food processor and pulse several times. Add the remaining ingredients and process until very smooth. Set aside.
• Pull the meat from the rotisserie chicken and shred.
• Combine the hot pasta, pesto sauce, shredded chicken, and about 1/4 cup of reserved pasta water (or more, if needed). Garnish with grated Parmigiano-Reggiano and toasted pine nuts. Serve immediately.

BROWN BUTTER BLONDES

Brown Butter Blondies

These Brown Butter Blondies have incredible flavor and the perfect chewy texture, and they're simple to make! 

Course Dessert

Cuisine American

Keyword blondies, brown butter blondies

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 16

Calories 195kcal

Ingredients

• 1/2 cup unsalted butter
• 5 oz all-purpose flour by weight (1 cup measured)
• 3/4 tsp baking powder
• 3/4 tsp salt
• 8 oz light brown sugar by weight (1 cup packed if measured)
• 1/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup chopped walnuts

Instructions

• Preheat the oven to 350 degrees F. Line the bottom of an 8x8 baking dish with parchment paper.
• Make the brown butter: In a small pan set over medium heat, melt the butter and cook until it turns brown and smells nutty, about 5 minutes. Try not to walk away from the butter, as it can go from brown to burned very quickly. Pour the brown butter into a large mixing bowl and let it cool slightly.
• Whisk together the flour, baking powder, and salt to combine.
• Add both sugars to the brown butter, and mix on medium speed with a hand mixer until well combined, about 2 minutes. Add the eggs and beat for another 2 minutes, until the mixture has lightened in color. Add the vanilla, and beat for 30 seconds.
• With the mixer on low, slowly add the flour mixture, and stop mixing right before the flour disappears.
• Add the chopped walnuts, then finish stirring by hand with a spatula, just until the flour is fully mixed in.
• Pour the mixture into the prepared pan and bake for about 35-40 minutes, until a toothpick inserted into the center comes out clean. Cool on a wire rack, and cut into squares. Enjoy!

Notes

Though the blondies can technically be eaten right away out of the oven, they taste better and cut more cleanly after they've cooled for a few hours.

CUBAN RUM CAKE

Cuban Rum Cake -- Cake de Ron

Name of Event

Cuisine From

Cuba

Description

A moist, rich rum cake for special occasions.

Summary

Yield

10-12 servings

Preparation time

25-30 minutes

Cooking time

55 minutes- 1 hour

Main Ingredient

Flour/Rum

Ingredients

For the Cake:

• 1 1/2 cups butter, softened 

• 1 1/2 cups sugar 

• 3 large eggs 

• 1 egg yolk 

• 2 teaspoons vanilla extract 

• 2 tablespoons grated lemon rind/zest 

• 1/2 cup dark rum

• 1/4 cup banana liqueur (or dark rum)

• 3 cups all-purpose/plain flour 

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/8 teaspoon salt 

• 1 cup whipping cream

For the syrup:

• 5 ounces unsalted butter

• 1/4 cup dark rum

• 1/4 cup banana liqueur (or dark rum)

• 3/4 cup white sugar

• 1/4 cup confectioners/icing sugar for dusting 

Instructions

Making the cake:

1 Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add lemon rind/zest, beating until blended.

2 Gradually add rum and banana liqueur, beating until blended. (Batter will look curdled.)

3 Stir together flour and next 3 ingredients; add to batter alternately with whipping cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition.

4 Pour batter into a greased and floured 10-inch Bundt pan.

5 Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean.

6 Cool in pan on a wire rack 15 minutes. Pierce cake multiple times using a metal or wooden skewer. 

Making the syrup:

1 Melt the butter in a two-quart sauce pan. Add 1/4 cup rum, 1/4 cup banana liqueu/dark rum, and sugar.

2 Slowly bring to a rolling boil and cook until it reduces somewhat. Do not overcook. Let cool

Bringing it all together:

1 Remove the cake from the oven and place it on a cooling rack. Use a skewer and poke holes all over the cake. Spoon the syrup evenly over the cake. Let stand for 30 minutes, so that the syrup soaks in.

2  It tastes even better the next day.

3 Finally, carefully turn the cake out onto a serving plate. Dust with powdered sugar

Gravlax

Rating: 2.73 stars    

Unlike smoking, which dries and shrinks the fish, this pickling process allows the fish to stay moist and full-bodied. The gravlax can be refrigerated for up to two weeks. Serve gravlax thinly sliced on a piece of pumpernickel bread with dill butter (mix softened butter with chopped fresh dill).

Yield:

Serves 16

Ingredients

Ingredient Checklist

• 1 (8-pound) boned salmon, cut into 2 fillets, skin on
• 1/4 cup whole anise seeds, toasted
• 1/4 cup whole caraway seeds, toasted
• 1/4 cup freshly ground black pepper
• 1 cup sugar
• 1/2 cup salt
• 5 large bunches of fresh dill, coriander, or chervil
• 1/4 cup vodka, aquavit, or gin

Directions

Instructions Checklist

• Step 1
  Place salmon fillets on a parchment-lined work surface. Remove any remaining bones from fillets. In a medium bowl, mix together anise seeds, caraway seeds, pepper, sugar, and salt.
• Step 2
  Place one fillet in a large glass or enamel pan. Cover with spice mixture. Spread dill on top of spices, then pour vodka or other liquor on top of dill. Place second fillet on top of the first, in the opposite direction (head to tail).
• Step 3
  Cover entire pan tightly with plastic wrap. Place a heavy object, such as a book or brick, into a smaller pan. Lay pan on top of fish to weigh it down, and place both pans in refrigerator.
• Step 4
  After 12 hours, remove fish from the pan, turn it over, and rewrap tightly with new plastic wrap. Replace weighted pan on top of fish. Continue to refrigerate for 2 1/2 to 3 1/2 more days, turning fish over every 12 hours.
• Step 5
  After 4 days, remove fish from refrigerator, unwrap, and transfer to a parchment-lined baking sheet. Remove top fillet, and scrape dill and spices from the surface of both fillets.
• Step 6
  To serve, slice each fillet on the diagonal into thin pieces.

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