Root Beer Cake with Chocolate Root Beer Ganache

 

Taken from King Arthur Baking / Carla Hall

PREP: 30 mins / BAKE: 50 to 55 mins / TOTAL: 1 hr 45 mins

YIELD: one 10" Bundt cake

Ingredients

CAKE

• 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 cups (298g) granulated sugar
• 1/2 cup (106g) light brown sugar or dark brown sugar, packed
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon*
• 1 teaspoon nutmeg
• 1 teaspoon star anise, ground
• 1 1/2 cups (340g) root beer, flat or fizzy
• 16 tablespoons (227g) unsalted butter, room temperature
• 1/4 cup (21g) unsweetened cocoa, Dutch-process or natural
• 2 large eggs, at room temperature
• 1/2 cup (113g) buttermilk, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon fresh ginger, grated fresh
• *The original recipe calls for smoked cinnamon; if you can find it, by all means use it.

GANACHE

• 1/4 cup (57g) root beer, flat or fizzy
• 4 tablespoons (57g) unsalted butter, room temperature
• 1 1/2 tablespoons unsweetened cocoa, Dutch-process or natural
• 2 cups (227g) confectioners' sugar
• 1/8 teaspoon nutmeg
• 1/8 teaspoon star anise, ground
• 1/4 teaspoon salt

Preheat the oven to 350°F. Grease a 10-cup Bundt pan, a 9" x 13" pan, or two 9" round cake pans.

To make the cake: In a large bowl, whisk together the flour, sugars, baking soda, salt, and spices. In a medium saucepan, bring the root beer, butter, and cocoa powder to a boil, stirring occasionally. Remove from the heat, cool for 5 minutes, then mix into the flour mixture.

In a small bowl, whisk together the eggs, buttermilk, and vanilla and stir into the flour mixture. Fold in the grated ginger.

Transfer the batter to the prepared pan(s) and bake for 50 minutes for a Bundt cake, 35 minutes for a 9" x 13" cake, or 33 to 35 minutes for 9" layers, until the edge of the cake begins to pull away from the pan and a toothpick inserted in the center comes out clean.

Remove the cake from the oven. Gently loosen it from the pan around the edge, if you can. Place a cooling rack on top, across the surface of the cake. Very carefully turn the cake and rack over so that the cake (in its pan) is resting on the rack. Wait 15 minutes, then carefully lift the pan off the cake, jiggling it gently first to make sure it's not stuck.

To make the ganache: In a small saucepan, bring the root beer to a boil over medium heat. Add the butter and cocoa powder, stirring until smooth. Pour the mixture into a large bowl, then whisk in the confectioners' sugar, spices, and salt until smooth and glossy. Pour over the top of the cake while still warm.

Storage information: Store any leftover cake, well wrapped in plastic, at room temperature for several days; freeze for longer storage.

My Notes: This was a great cake. Super soft--like eating a chocolate pillow. I used diet root beer and the cake was still plenty sweet. I also ran out of root beer so used ginger beer for the ganache. And no ground anise. I put a whole pod in the boiling root beer mixture. Cooked 50 minutes, cooled 15. MXF

Creamy Macaroni and Cheese

 

From New York Times

YIELD 6 to 8 servings / TIME 1 hour 40 minutes

INGREDIENTS

•  2 tablespoons unsalted butter
•  1 cup cottage cheese (not low-fat)
•  2 cups milk (not skim)
•  1 teaspoon dry mustard
•  Pinch of ground cayenne
•  Pinch of ground nutmeg
•  1/2 teaspoon kosher salt
• ¼ teaspoon black pepper
•  1 pound sharp or extra-sharp Cheddar, grated
•  1/2 pound elbow pasta, uncooked

Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.

In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve 1/4 cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.

Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

My Note: This was easy as I recall and worked well for the mac n cheese bar we had. Make sure all dairy is full fat and to buy a block of cheese, not pre-shredded. MXF

Peach Buckle

From Martha Bakes

Ingredients 

• 1 stick (1/2 cup) unsalted butter
• 3 medium ripe peaches, halved, pitted and sliced 1/4-inch-thick
• 1 cup plus 2 tablespoons granulated sugar
• 1 cup unbleached all-purpose flour
• 2 teaspoons baking powder
• Pinch fine sea salt
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• 2 tablespoons fine sanding sugar
• Whipped cream, creme fraiche, or ice cream, for serving (optional)

Directions

                       

Preheat oven to 350 degrees.

                        

Melt butter in a 10-inch cast-iron skillet, preferably enameled, over medium heat.

                        

Meanwhile, place peaches in a large bowl and sprinkle with 2 tablespoons granulated sugar.

                        

In another large bowl, whisk together flour, baking powder, and salt. Add remaining 1 cup granulated sugar, milk, and vanilla; whisk until well combined. Whisk in melted butter. Pour mixture into skillet and top with peaches. Sprinkle with sanding sugar.

Bake until top is golden brown and a tester inserted in center comes out clean, 50 to 55 minutes. Serve warm or at room temperature with whipped cream, creme fraiche, or ice cream, if desired.

Potato Salad

Saveur

SERVES 4–6

• 2 lb. small Yukon Gold potatoes, peeled and quartered
• 2 ribs celery, minced
• ½ medium red onion, minced
• ½ cup mayonnaise
• 2 tbsp. dill pickle relish
• 2 tbsp. finely chopped parsley
• 1 tbsp. yellow mustard
• 1 tsp. kosher salt
• Freshly ground black pepper, to taste
• 2 hard-boiled eggs, chopped

Put potatoes in a 6-qt. pot and cover with salted water by 1″. Bring to a boil over high heat; cook until just tender, about 12 minutes. Drain and transfer to a large bowl along with celery and onions. In a small bowl, whisk together mayonnaise, relish, parsley, mustard, salt, and pepper; add to potatoes along with eggs and toss. Chill.

Lexington-style Red Slaw

Saveur

SERVES 6

• ⅔ cup ketchup
• ½ cup apple cider vinegar
• ½ cup sugar
• 2 tsp. mild hot sauce
• 2 tsp. kosher salt
• 2 tsp. ground black pepper
• 1 medium head cabbage, cored and finely chopped

n a large bowl, whisk together ketchup, vinegar, sugar, hot sauce, salt, and pepper; add cabbage and toss to combine. Let sit, tossing occasionally, for 20 minutes. Chill.

My Notes: Most reviewers liked it, but said there was too much ketchup and sugar, so be judicious.

Bob Armstrong Dip

Homesick Texan

Yield: 10-12 servings

TACO MEAT:

• 1 tablespoon vegetable oil
• 1/2 bell pepper, seeded, stemmed, and diced
• 1 jalapeño, seeded, stemmed, and diced
• 1/2 small yellow onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Pinch of cayenne

GUACAMOLE:

• 2 Hass avocados, peeled and pitted
• 1 tablespoon freshly squeezed lime
• 1 teaspoon chopped cilantro
• Salt

CHILE CON QUESO:

• 1 tablespoon vegetable oil
• 2 jalapeños, seeded, stemmed, and diced
• 1/2 small yellow onion, diced
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 tablespoon corn starch
• 1 cup chicken broth
• 1 pound American cheese, shredded
• 1 cup grape tomatoes, diced
• Salt
• Sour cream, for garnishing
• Tortilla chips, for serving

To make the taco meat, in a large skillet heat the oil on medium-low heat and add the bell pepper, jalapeño, and onion. While stirring occasionally, cook until the onion is translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.

Add the ground beef to the skillet, along with the cumin, chili powder, salt, pepper, and cayenne. Stir until everything is well combined and then cook the ground beef for 15 more minutes, or until browned. Taste and adjust seasonings. Turn off the heat and drain any excess grease.

Meanwhile, to make the guacamole, mash together the avocado, lime juice, and cilantro. Add salt to taste.

To make the queso, in a saucepot heat the oil on medium-low heat and add the jalapeño and onion. While stirring occasionally, cook until the onion is translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.

Leaving on the heat, stir in the cumin, black pepper, and cornstarch until the dry ingredients are well combined with the vegetables. Pour in the chicken broth and while stirring cook until the sauce has thickened, which should happen in a couple of minutes.

Turn the heat down to low and working in batches, slowly stir in a handful of the cheese. After it’s melted into the sauce, repeat the process until all the cheese is added. Stir in the tomatoes, adjust seasonings, and add salt to taste.

This makes a lot of queso, so you can either serve it in individual bowls or in a larger dish, such as a 9-inch square dish. To assemble, layer along the bottom of the dish the taco meat, then pour in the queso and then top with the guacamole and sour cream. Serve warm with chips.

Pecan Cream Cake

From Saveur

SERVES 8–10
  

FOR THE CAKE:

• 8 tbsp. unsalted butter, softened, plus more for pans
• 2 cups flour, plus more for pans
• 1 tsp. baking soda
• ½ tsp. kosher salt
• 1 cup buttermilk
• 1 tsp. vanilla extract
• ½ cup vegetable shortening
• 2 cups sugar
• 5 eggs, separated
• 1¼ cups shredded unsweetened coconut
• 1 cup finely chopped pecans

 FOR THE FROSTING:

• 8 oz. cream cheese, softened
• 4 tbsp. unsalted butter, softened
• 3½ cups confectioners' sugar
• 1 tsp. vanilla extract
• ¼ cup roughly chopped pecans, toasted

Make the cake: Heat oven to 350°. Butter and flour three 8" cake pans; set aside. Whisk flour, baking soda, and salt in a bowl. Whisk buttermilk and vanilla in another bowl. Cream butter, shortening, and sugar in the bowl of a stand mixer fitted with a paddle attachment until fluffy, 2–3 minutes. Add egg yolks, one at a time, beating well after each addition. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high, and beat until batter is smooth, 5–10 seconds. Whip egg whites in a bowl until stiff peaks form. Fold egg whites, coconut, and pecans into batter. Divide batter between prepared pans and smooth top with a rubber spatula; drop pans lightly on a counter to expel large air bubbles. Bake cakes until a toothpick inserted in middle comes out clean, 20–22 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks and let cool completely.

Make the frosting: Using a hand mixer, beat cream cheese and butter until smooth. With the motor running, slowly add sugar and vanilla; beat until smooth.

To assemble, place one cake layer on a cake stand and spread with ⅓ cup frosting; top with another layer and spread with ⅓ cup frosting. Top with remaining layer. Cover top and sides with remaining frosting and sprinkle top with pecans; chill cake 1 hour until frosting is firm.

Banana and Dark Rum Bread Pudding

Saveur

Serves 12

 
FOR THE PUDDING:

• 1 tbsp. butter, to grease the pan
• 12 Mexican sweet pan rolls, seedless hamburger buns, or potato rolls (about 28 ounces total), cut or torn into 1-inch cubes
• 4 very ripe bananas
• ½ cup granulated sugar
• ¼ cup dark brown sugar
• ½ cup maple syrup
• 3 eggs
• ¼ tsp. Kosher salt
• ¼ cup dark rum, like Myers
• 1 tsp. vanilla extract
• 1 tsp. ground cinnamon
• 1 tsp. ground allspice
• 2 cups heavy cream
• 4 cups whole milk

  FOR SAUCE:

• ¼ cup dark rum, like Myers
• 1 (14-oz.) can sweetened condensed milk

Make the bread pudding: Preheat oven to 400°. Grease a 9"x13" casserole dish with the butter; fill with the torn bread.  

In a large bowl, mash bananas until smooth. Add sugars, maple syrup, eggs, and salt and blend together. Add ¼ cup rum, vanilla, cinnamon, allspice, cream, and milk and whisk until incorporated. Pour the mixture over the bread and mix together gently. Refrigerate the mixture for 15 minutes. If it starts to look dry, add a little milk to the bread. Bake for 30 minutes or until most of the custard is absorbed—the mixture shouldn't be too dry.

Make the sauce: Heat the rum and the condensed milk in a small sauce pan over medium low heat. Cook, stirring occasionally, until sauce thickens slightly and darkens to a golden brown. Pour the sauce over cooked bread pudding in the casserole dish; serve with remaining sauce on the side.

Four-Cheese Macaroni and Cheese

Adapted from Saveur

Serves 6–8

• Kosher salt, to taste
• 13.5 oz. hollow pasta, preferably elbow macaroni or shells
• 3 slices crustless white bread
• 6 tbsp. unsalted butter
• ½ tsp. paprika
• 3 sprigs fresh thyme
• 2 shallots, minced
• 1 bay leaf
• ¼ cup flour
• ⅛ tsp. cayenne pepper
• 3 cups milk
• 10 oz. grated sharp white cheddar (about 4 cups)
• 10 oz. grated Gruyère (about 4 cups)
• 6 oz. Velveeta, cut into ½" cubes (about 1¼ cups)
• 1 oz. blue cheese, crumbled (about ¼ cup)
• Freshly ground black pepper, to taste

 
Heat oven to 375°. Bring a 4-qt. saucepan of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until cooked halfway through, about 3 minutes for elbow macaroni. Drain pasta; set pasta aside. Tear bread into small pieces and transfer to the bowl of a food processor. Process until finely ground; set aside. Return pan to medium heat and melt 3 tbsp. butter. Add bread crumbs and stir to combine. Transfer bread crumb mixture to a plate and set aside.

Wipe out pan and set over medium heat. Melt the remaining butter and add the paprika, thyme, shallots, and bay leaf; cook, stirring often, until shallots are soft, about 5 minutes. Add flour and cayenne and stir until mixture thickens, 1 minute. Whisk in milk and cook, continuing to whisk often, until sauce has thickened and coats the back of a spoon, about 10 minutes. Discard thyme and bay leaf and remove pan from heat.


Stir in cheddar, half the Gruyère, the Velveeta, and the blue cheese; continue stirring until smooth. Stir in pasta and season sauce with salt and pepper. Transfer mixture to an 8" x 8" baking dish. Sprinkle remaining Gruyère over top of pasta and then top with bread crumbs.

Transfer baking dish to an aluminum foil-lined baking sheet and bake until macaroni and cheese is golden brown and bubbly, 30 minutes. Let cool for 10 minutes before serving.

Pat's Famous Beef and Pork Chili

Down Home with the Neelys

Serves 4 to 6

• 6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces
• 4 cloves garlic, finely chopped
• 2 medium onions, finely chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon chipotle chili powder
• 2 teaspoons dried oregano
• 1 tablespoon smoked paprika
• Salt and freshly ground black pepper
• 1 pound 85 percent lean ground beef
• 1 pound ground pork
• 1 cup beer (recommended: Budweiser)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (24-ounce) can crushed tomatoes
• 1 (24-ounce) can diced tomatoes, with juice
• Lime wedges, for garnish
• Sour cream, for garnish
• Shredded Cheddar, for garnish
• Sliced scallions, for garnish

Prep Time: 15 min / Cook Time: 1 hr 45 min

In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic.

Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes.

Turn the heat down to low and simmer for 1 1/2 hours.

Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions

My Notes: I didn't add any chili powder, but even so with just the chipotle it was pretty spicy. Good for an adult, but too much for a child. Next time I'd go by tsps. But this was really simple and really tasty. The beer is key!

MXF

Sausage Gravy and Cheddar Biscuit Pot Pie

Saveur

SERVES 6-8

GRAVY:

• 12 oz. pork breakfast sausage
• ½ cup flour
• 3½ cups milk
• 1 cup heavy cream
• 1 tbsp. apple cider vinegar
• ¼ tsp. cayenne
• Kosher salt and freshly ground black pepper, to taste

BISCUITS:

• 3 cups flour, plus more for cutter
• 3½ tsp. baking powder
• 1½ tsp. kosher salt
• 8 tbsp. unsalted butter, cubed and chilled, plus 2 tbsp. melted
• 1½ cups buttermilk
• 1½ cups shredded cheddar cheese
• ¼ cup finely chopped chives, plus more for garnish
• Hot sauce, for serving (optional)

MAKE THE GRAVY:
Heat a 4-qt. saucepan over medium-high heat; add sausage and cook, breaking it into small pieces with a wooden spoon, until browned, about 5 minutes. Add flour and cook, stirring, for 2 minutes. Add milk and cream, and bring to a boil; reduce heat to medium and cook, stirring occasionally, until gravy is slightly thickened, about 5 minutes. Add vinegar, cayenne, salt, and pepper; stir until combined and set aside.

MAKE THE BISCUITS:
Heat oven to 425°. Place flour, baking powder, and salt in a large bowl, and whisk to combine. Add butter, and using your fingers, rub mixture together until pea-size crumbles form. Add buttermilk, cheese, and chives, and stir with a fork until just combined. Transfer to a floured work surface, and gently pat dough into a 6" x 4" rectangle about 1" thick. Dip a 2" round cutter into a bowl of flour, and cut out rounds of dough.  Press scraps together and repeat with remaining dough until you have about 15 rounds. Pour gravy into a 9" x 13" baking dish and place biscuits over the top. Brush biscuits with melted butter and bake until golden, 30-35 minutes. Turn oven to broil, sprinkle biscuits with remaining cheese, and broil until cheese is browned, 2-3 minutes. Garnish with chives and serve with hot sauce, if you like.

Bluberry-glazed Ribs

Food & Wine

SERVINGS: 6 to 8

1 1/2 teaspoons each of garlic powder, onion powder and black pepper
Kosher salt
4 meaty racks of baby back ribs (about 2 1/2 pounds each), membranes removed
4 tablespoons unsalted butter
2 sage sprigs
8 thyme sprigs
1 medium onion, minced
2 large garlic cloves, minced
1/2 cup red wine vinegar
2 cups Perfect Blueberry Syrup
1 teaspoon hot sauce


ACTIVE: 40 MIN TOTAL TIME: 2 HRS 30 MIN
Preheat the oven to 375° and position shelves in the upper and lower thirds. In a bowl, combine the garlic powder, onion powder, pepper and 1 1/2 tablespoons of salt. Set the ribs on 2 rimmed baking sheets and rub with the spices. Cover with foil and roast for 1 hour and 30 minutes, until tender, switching the pans halfway through. Pour off the liquid in the pans.

Meanwhile, in a large saucepan, melt the butter. Tie the sage and thyme sprigs together with kitchen string. Add the onion, garlic and herb bundle to the saucepan and cook over moderate heat until the onion is softened, 8 minutes. Add the vinegar and bring to a boil. Add the Perfect Blueberry Syrup and hot sauce and simmer over moderately low heat until reduced to 1 1/2 cups, 10 minutes. Discard the herb bundle.

Preheat the broiler. Working with one sheet of ribs at a time, brush the underside of each rack with some glaze and broil until browned. Flip the ribs and repeat on the other side. Transfer the baking sheet to the bottom shelf of the oven. Repeat with the remaining ribs. Transfer the ribs to a work surface and slice between the bones. Mound the ribs on a platter. Pass the remaining glaze at the table.

Chess Pie

Martha Stewart

Makes one 9-inch tart / Serves 10 to 12

FILLING:
1 cup granulated sugar
1/2 cup packed light-brown sugar
1 tablespoon fine cornmeal
1/4 teaspoon salt
3 large eggs plus 1 large yolk
1/2 teaspoon pure vanilla extract
1 stick unsalted butter, melted and cooled slightly

TART SHELL:
Vegetable oil cooking spray, for pan
1 1/4 cups ground Nilla Wafers (about 45)
5 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons granulated sugar
1/4 teaspoon salt

Preheat oven to 350 degrees. Make the tart shell: Coat a 9-inch fluted tart pan with a removable bottom with cooking spray. Mix together wafers, butter, granulated sugar, and salt. Press mixture into bottom and up sides of pan. Refrigerate until set, about 15 minutes.

Transfer pan to a rimmed baking sheet, and bake until tart shell is golden, about 12 minutes. Let cool slightly. Reduce oven to 325 degrees.

Make the filling: Mix together sugars, cornmeal, and salt, breaking up clumps. Whisk in eggs, yolk, and vanilla. Whisk in butter. Pour filling into tart shell. Bake until top is dark golden brown and edge is set but center is still a bit wobbly, 35 to 40 minutes.

Transfer pan to a wire rack, and let cool for 15 minutes. Refrigerate until cooled, at least 2 hours or overnight.

Pancetta, White Bean and Chard Pot Pies

Smitten Kitchen


Serves 4

LID:
2 cups (250 grams) all- purpose flour
1/2 teaspoon table salt
13 tablespoons (185 grams or 1 stick plus 5 tablespoons) cold unsalted butter, diced
6 tablespoons (90 grams) sour cream or whole Greek yogurt (i.e., a strained
yogurt)
1 tablespoon (15 ml) white wine vinegar
1/4 cup (60 ml) ice water
1 egg, beaten with 1 tablespoon water, for egg wash

FILLING:
2 tablespoons (30 ml) olive oil
4 ounces (115 grams or 3/4 to 1 cup) 1/4-inch-diced pancetta
1 large or 2 small onions, finely chopped
1 large carrot, finely chopped
1 large stalk celery, finely chopped
Pinch of red pepper flakes
Salt and freshly ground black pepper
2 garlic cloves, minced
Thinly sliced Swiss chard leaves from an 8- to 10-ounce (225- to 285-gram)
bundle (4 cups); if leaves are very wide, you can halve them lengthwise
3 1/2 tablespoons (50 grams) butter
3 1/2 tablespoons (25 grams) all- purpose flour
3 1/2 cups (765 ml) sodium- free or low- sodium chicken or vegetable broth
2 cups white beans, cooked and drained, or from one and a third 15.5- ounce
(440-gram) cans

Weekday night tip: Make a double batch of the stew and lids. Keep them separate and for two to three nights, you can ladle what you’d like into bowls, roll out lids and bake them to order.

Make lids:
In a large, wide bowl (preferably one that you can get your hands into), combine the fl our and salt. Add the butter and, using a pastry blender or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is like uncooked couscous. In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a flexible spatula, stir the wet and the dry together until a craggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat it into a flattish ball, wrap it in plastic wrap, and chill it in the fridge for 1 hour or up to 2 days.

Make filling:
Heat 1 tablespoon olive oil over medium- high heat in a large, wide saucepan, and then add the pancetta. Brown the pancetta, turning it frequently, so that it colors and crisps on all sides; this takes about 10 minutes. Remove it with a slotted spoon, and drain it on paper towels before transferring to a medium bowl. Leave the heat on and the renderings in the pan. Add an additional tablespoon of olive oil if needed and heat it until it is shimmering. Add onions, carrot, celery, red pepper flakes, and a few pinches of salt, and cook over medium heat until the vegetables are softened and begin to take on color, about 7 to 8 minutes. Add the garlic, and cook for 1 minute more. Add the greens and cook until wilted, about 2 to 3 minutes. Season with the additional salt and freshly ground black pepper to taste. Transfer all of the cooked vegetables to the bowl with the pancetta, and set aside.

Make sauce:
Wipe out the large saucepan; don’t worry if any bits remain stuck to the bottom. Then melt the butter in the saucepan over medium- low heat. Add the flour, and stir with a whisk until combined. Continue cooking for 2 minutes, stirring the whole time, until it begins to take on a little color. Whisk in the broth, one ladleful at a time, mixing completely between additions. Once you’ve added one- third of the broth, you can begin to add the rest more quickly, two to three ladlefuls at a time; at this point you can scrape up any bits that were stuck to the bottom — they’ll add great flavor.
Once all of the broth is added, stirring the whole time, bring the mixture to a boil and reduce it to a simmer. Cook the sauce until it is thickened and gravylike, about 10 minutes. Season with salt and pepper. Stir the white beans and reserved vegetables into the sauce.
Preheat your oven to 375 degrees.

Assemble and cook pot pies:
Divide the filling between four ovenproof 2-cup bowls. (You’ll have about 1 1/2 cups filling in each.) Set the bowls on a baking pan. Divide the dough into four pieces, and roll it out into rounds that will cover your bowls with an overhang, or about 1 inch wider in diameter than your bowls. Whisk the egg wash and brush it lightly around the top rim of your bowls (to keep the lid glued on; nobody likes losing their lid!) and drape the pastry over each, pressing gently to adhere it. Brush the lids with egg wash, then cut decorative vents (smaller than mine, please, as they led to lots of draping) in each to help steam escape. Bake until crust is lightly bronzed and filling is bubbling, about 30 to 35 minutes.

Do ahead:
The dough, wrapped twice in plastic wrap and slipped into a freezer bag, will keep for up to 2 days in the fridge, and for a couple months in the freezer. The filling can be made up to a day in advance and stored in a covered container in the fridge.

Vanilla Jasmine Sour Cream Cake

Southern Living, 2005

Makes 8 servings

    1/2 cup firm pack brown sugar                                  
    1/4 cup chop pecans                                            
    1 1/2 tablespoons vanilla jasmine loose tea leaves             
    1 1/2 tablespoons flour                                        
    1 tablespoon ground cinnamon                                   
    1/2 teaspoon allspice                                          
    1/2 cup unsalted butter melted                                 
    1 cup sugar                                                    
    2 eggs                                                         
    1 cup sour cream                                               
    1 1/4 cups flour                                               
    1 teaspoon salt                                                
    1 teaspoon baking powder                                       
    1 teaspoon baking soda                                         
    1 teaspoon vanilla extract                                     
    Whipped cream and mint leaves for garnish                      

Prep: 25 min/Bake: 40 min

Stir together first 6 ingredients in a small bowl. Set aside.

Beat butter and granulated sugar at medium speed with an electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream, beating until well blended.

Sift together 1 1/4 cups flour and next 3 ingredients. Add to butter mixture, beating until well blended. Stir in vanilla. Spoon half of batter into a greased and floured 9-inch cake pan. Sprinkle evenly with 2/3 cup brown sugar mixture; spoon remaining half of batter evenly over brown sugar mixture in pan; sprinkle evenly with remaining brown sugar mixture.

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes clean. Let cool in pan on a wire rack; garnish, if desired.

*1 tablespoon Bigelow French Vanilla tea leaves may be substituted if jasmine vanille is not available.

Peanut Butter Turtle Torte

Southern Living, 2005

Makes 12-16 servings

    18 chocolate wafers fine crush                                 
    2 tablespoons butter melt                                      
    16 chocolate wafers                                            
    1 1/2 cups semisweet chocolate chips                           
    2 cups whipping cream                                          
    2 tablespoons butter                                           
    1 cup halved pecans toasted                                    
    1/2 cup butterscotch caramel topping                           
    8 ounces softened cream cheese                                 
    1 cup creamy peanut butter                                     
    1 1/4 cups confectioners' sugar                                

PREP: 40 MIN/BAKE: 5 MIN/COOK: 5 MIN/CHILL: 8 HRS. 35 MIN.

Combine crushed chocolate cookies and melted butter. Press mixture on bottom of a 9-inch springform pan. Stand 16 cookies around edge of pan, slightly overlapping and pressing into crumb mixture on bottom ol pan.

Bake chocolate cookie crust at 350" for 5 minutes; cool.

Stir together morsels, 1/2 cup whipping cream, and 2 tablespoons butter in a small saucepan over medium-low heat, and cook, stirring constantly, until chocolate melts and mixture is smooth. Remove 2 tablespoons chocolate mixture, and place in a small zip-top plastic bag (or squeeze bottle). Pour remaining chocolate mixture evenly over cookie crust in pan, and chill 30 minutes or until chocolate layer is firm.

Arrange pecans in an even layer on chocolate layer in pan. Spread butterscotch-caramel topping evenly over pecans, starting from center, leaving a 1-inch border around outer edge of crust. (Be sure to leave this border; if not, the caramel will ooze out of the torte.)

Beat cream cheese, peanut butter, and confectioners sugar at medium-high speed with an electric mixer until well blended. Increase speed to high, and gradually add remaining 1 1/2 cups cream, beating 1 1/2 minutes or until mixture is thick and creamy,

Spread cream cheese mixture evenly over butterscotch-caramel layer. Snip a tiny hole in 1 corner of chocolate-filled zip-top plastic bag, and drizzle chocolate over mixture in pan. Cover and chill at least 8 hours or overnight.

Remove sides of pan just before serving; serve immediately.

Paul's Barbecue Sauce

Southern Living, 2005

MAKES 3 1/2 CUPS

    2 tablespoons butter                                           
    1 tablespoon olive oil                                         
    1 med. onion fine chop                                         
    1/2 green bell pepper fine chop                                
    4 cloves garlic minced                                         
    3 med. jalapeno chiles seeded, minced                          
    1 cup firm pack brown sugar                                    
    1 cup cider vinegar                                            
    1 cup chili sauce                                              
    1 cup bottled barbecue sauce                                   
    1 tablespoon dry mustard powder                                
    1 tablespoon paprika                                           
    3 tablespoons lemon juice                                      
    2 tablespoons worcestershire sauce                             
    2 tablespoons hot pepper sauce                                 
    2 tablespoons molasses                                         
    1/4 teaspoon salt                                              

Prep: 20 min/Cook: 20 min.

Can store in an airtight container up to 3 weeks.

Melt butter with oil in a large Dutch oven over medium heat.  Add onion and next 3 ingredients, and sauté 5 to 6 minutes or until onion is tender.

Stir in brown sugar and remaining ingredients; bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Pour mixture through a wire-mesh strainer into a bowl, discarding solids.

Caribbean Catfish with Spicy Island Sweet Potatoes

Southern Living, 2005

Makes 6 servings

    7 tablespoons lime juice                                       
    6 tablespoons dark molasses                                    
    2 tablespoons soy sauce                                        
    2 tablespoons mince fresh ginger                               
    1/4 teaspoon ground allspice                                   
    1/4 teaspoon ground red pepper                                 
    3 cloves garlic mince                                          
    3 sweet potatoes peel, shred (2 lb)                            
    1 teaspoon mince canned chipotle peppers                       
    1 teaspoon adobo sauce (fr. chipotle)                          
    1 teaspoon ground cumin                                        
    Salt and pepper                                                
    1 1/2 tablespoons canola oil                                   
    1/2 cup mince green onions                                     
    Aluminum foil                                                  
    2 1/2 pounds catfish filets (6 fillets)                        
    Cooking spray                                                  
    2 1/2 tablespoons fresh chop cilantro                          

PREP 30 MIN/COOK 27 MIN/BROIL 8 MIN

Bring 6 tablespoons lime juice, molasses, and next 5 ingredients to a boil in a small heavy saucepan over medium heat. Reduce heat to medium low, and simmer, stirring occasionally, 15 minutes or until mixture is reduced to 1/2 cup; cool.

Saute sweet potatoes and next 4 ingredients to taste in a large nonstick skillet in hot oil 6 to 7 minutes or just until tender. (Do not brown.) Stir in green onions and remaining 1 tablespoon lime juice. Remove from heat; cover with foil to keep warm.

Place catfish fillets on a broiler pan coated with cooking spray; season fillets with salt.

Broil 6 inches from heat 3 minutes; brush molasses mixture evenly on fillets, and broil 3 to 5 minutes or just until fish flakes with a fork.

Spoon sweet potato mixture evenly onto 6 serving plates; top each with 1 fillet.  Sprinkle evenly with minced cilantro. Garnish, if desired.

per serving: 314 cal (25% fr. fat); 8.7g fat (1.5g sat, 3.5g mono, 2.6g poly); 30g protein; 30g carb; 2.6g fiber; 99mg chol; 3.8mg iron; 517mg sodium; 156mg calc

Pecan Squares

Southern Living, 2004

MAKES ABOUT 28 SQUARES

    2 cups flour                                                   
    2/3 cup powdered sugar                                         
    3/4 cup butter                                                 
    1/2 cup firm pack brown sugar                                  
    1/2 cup honey                                                  
    2/3 cup butter                                                 
    3 tablespoons whipping cream                                   
    3 1/2 cups coarse chop pecans                                  

PREP: 20 MIN.. BAKE: 50 MIN

Judy Russell always brings this recipe, adapted from The Silver Palate Cookbook (Workman, $15.95). She uses salted butter and brings the filling to a rolling boil before pouring it over the crust.

Sift together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup softened butter using a pastry blender or fork just until mixture resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up sides of a lightly greased 13- x 9-inch baking dish.

Bake at 350° for 20 minutes or until edges are lightly browned. Cool.

BRING brown sugar, honey. 2/3 cup butter, and whipping cream to a boil in a saucepan over medium-high heat. Stir in pecans, and pour hot filling into prepared crust.

BAKE at 350° for 25 to 30 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares.

Gonzales Meatloaf

Southern Living, 2004

Makes 6-8 servings

    2 pounds ground beef                                           
    3 eggs light beat                                              
    1 cup fine dry bread crumbs                                    
    4 cloves garlic minced                                         
    1 med. red onion chop                                          
    2 italian plum tomatoes seed, chop                             
    6 ounces shred monterey jack cheese (1.5 c)                    
    1/4-1/2 cup firm pack brown sugar                              
    1/2 cup chop fresh cilantro                                    
    1/4 cup worcestershire sauce                                   
    2 tablespoons hot pepper sauce                                 
    2 teaspoons salt                                               
    1 teaspoon pepper                                              

PREP: 15 MIN/BAKE 1 HR/STAND 10 MIN

COMBINE all ingredients. Shape into a 9-x 5-inch loaf, and place on a lightly greased wire rack in a baking pan.

BAKE at 350° for 45 minutes; increase heat to 425°, and bake 15 more minutes or until done. Let meat loaf stand 10 minutes before serving.

MY NOTES: I improvised: fontina and asiago for cheese, no cilantro, 1 lb of beef. Overall it was really moist and pretty darned tasty.

MXF