Baked Oatmeal

A cold-weather favorite of Joans, this baked oatmeal takes a little more preparation than many oatmeal recipes, but it yields about a weeks worth of e ortless breakfasts. 1 cup skim milk 3 cups boiling water 1 cup steel cut oats (oat groats) 1 cinnamon stick 4 allspice berries 4 cardamom pods 1 long piece lemon peel (use vegetable peeler) 1/4 cup raisins or other dried fruit (optional) Yield: 4 servings 1) Preheat oven to 250. Place oats, spices & lemon peel in 2 qt casserole with lid. 2) Measure 1 cup milk in 4-cup pyrex measuring cup. Add boiling water to make total of 4 cups liquid. 3) Pour into casserole, cover and bake. After 1 hour, add optional dried fruit and stir. Bake about one more hour. Remove from oven (remove cinnamon stick) and serve or allow to cool and refrigerate. Simply microwave for two minutes when youre ready to enjoy the oatmeal during the week.

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Eunice Berghetta Dingle born 1922

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January

2012

Raspberry Chocolate Meringue Tortes

Joans spectacular dessert is adapted from Best of Gourmet 1995 4 large egg whites 1/4 teaspoons cream of tartar 1-1/2 cups sugar 2-3/4 cups heavy cream 6 oz bittersweet chocolate ( 2 bars high quality, such as Valrhona 72% cocoa) 1-1/2 tsp. un avored gelatin 3 tablespoons cold water 1 cup sour cream or yogurt 1 teaspoon vanilla 16 oz frozen raspberries (unsweetened), thawed 12 oz fresh raspberries 1) For meringues, line 2 baking sheets with parchment paper. Trace three 8 or 9" circles. Preheat oven to 250 2) Beat egg whites in large metal bowl with cream of tartar & a pinch of salt until foamy. Gradually add 1 cup sugar, beating until it holds sti peaks. Transfer to pastry bag tted with 3/4 inch plain tip. 3) Pipe onto circles, starting at the outside of each circle. Smooth with long spatula. Bake 30 minutes, switch position of baking sheets and bake 30 minutes more, or until meringues are sti , slightly tan, and can be lifted o the paper. Leave them in turned o oven, especially if weather is humid. 4) Make ganache. Chop the chocolate into small pieces. Heat 1/4 cup heavy cream to boil in saucepan or glass 2 cup measuring cup if you use microwave, take o heat. Add the chopped chocolate and stir to melt the chocolate. Allow to cool slightly and spread a thin layer on each meringue. If the chocolate gets too cool & hardens, microwave just a little and stir. If the chocolate separates or curdles, add a few drops of cream and beat. It will be OK. Put the meringues in a cool place to harden the chocolate. 5) Make the lling. Sprinkle gelatin over 3 T cold water in a tiny saucepan. Heat and stir until gelatin is completely dissolved. Allow to cool slightly. In large bowl, beat 2-1/2 cups heavy cream with 1/2 cup sugar using electric mixer until soft peaks form. Add vanilla, thawed frozen raspberries and sour cream. Add gelatin mixture in steady stream while beating, until sti peaks form and everything is combined. 6) To assemble: Place one meringue layer on serving plate with 4 strips of wax paper under it. Spread with about 1-1/2 cups whipped cream mixture and scatter some fresh raspberries. Repeat with other layers. To nish, you may cover the whole thing with pink whipped cream mixture, or just the top. Scatter remaining fresh berries around. Chill 2 hours or more. To serve, slice in wedges with serrated knife. Makes about 12 servings. This can also be made into individual tortes.

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Erling Christopher Hallanger born 1916

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February

2012

The Baked Brownie, Spiced Up

Carmen found this delicious brownie recipe at Smitten Kitchen: http://smittenkitchen.com/ 1 1/4 cups all-purpose our 1 teaspoon salt 2 tablespoons dark unsweetened cocoa powder 1 to 1 1/2 teaspoons chipotle powder (I didnt have this and used smoky spicy paprika, with a very similiar avor pro le, instead) (for the spicy version) 3/4 teaspoon cinnamon (for the spicy version) 1/4 teaspoon cardamom (for the spicy version) 11 ounces dark chocolate (60 to 72% cacao), coarsely chopped 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces 1 teaspoon instant espresso powder 1 1/2 cups granulated sugar 1/2 cup rmly packed light brown sugar 5 large eggs, at room temperature 2 teaspoons pure vanilla extract 1) Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9 x 13 glass or light-colored metal baking pan. In a medium bowl, whisk the our, salt, cocoa powder and spices (chipotle, cinnamon and cardamom), if youre using them, together. 2) Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn o the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, remove bowl from the pan. The mixture should be room temperature. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey. 3) Sprinkle the our mixture over the chocolate mixture. Using a spatula (not a whisk), fold the our mixture into the chocolate until just a bit of the our mixture is visible.Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes,

Image via http://smittenkitchen.com/

rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them int osquares and serve. Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days. Yield: 24 brownies

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March

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2012

Persimmon and Orange Salad

Joans beautiful salad is adapted from the New York Times 1 small shallot, minced 3 tablespoons sherry vinegar salt & pepper 6 tablespoons fruity olive oli 4 navel oranges 4 Fuyu persimmons 1 bunch watercress 1) Put shallot and vinegar in small bowl & let macerate 5 minutes. Add big pinch of salt & several grinds of pepper. Whisk in olive oil. 2) Peel the oranges with a sharp knife and slice into quarter-inch rounds; cut in half. Peel (optional) and slice the persimmons in quarter inch slices, cut in half. 3) Spread the watercress in the bottom of a large shallow salad bowl (or platter). Arrange orange & persimmon slices on top. Can be covered & refrigerated up to 3 hours. 4) Just before serving, drizzle the dressing over the fruit. Yield: 8 to 10 servings

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April

2012

Grandma Dingle's Rhubarb Pie

From Joan and Roys Grandma Dingle Youll need enough pastry for single pie crust, use your favorite recipe. Filling: 2 1/2 cups rhubarb, cut in 1/2 inch pieces 2 egg yolks 2 tablespoons our 1 1/4 cup sugar 1 tablespoon melted butter 1/4 cup sour cream 1/2 tsp salt grated rind of 1 orange Meringue: 2 egg whites 1/4 cup sugar 1) Bake the piecrust. Put the crust in a nine-inch pie pan, poke holes with a fork, cover with aluminum foil and ll with dried beans. Bake at 425 for 10 minutes, remove foil & beans, poke the bottom some more, reduce oven temp to 350 and bake 45 minutes more. It should start to tan but not be brown. 2) Beat the egg yolks with our, sugar, melted butter, sour cream, salt and orange rind. Stir in the rhubarb. Pour into the piecrust. Bake about 30 minutes, until set. 3) Make meringue; beat egg whites, add sugar gradually and continue beating (electric hand mixer preferred) until sti peaks form. 4) Raise oven temp to 425 Pile the meringue on top of the pie, spreading it so it touches the crust all around (to prevent shrinkage). Bake about 5 minutes, until it starts to brown.

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May

Memorial Day

2012

Olive Oil Granola With Dried Apricots and Pistachios

A favorite of Carmens by Melissa Clark, published in the New York Times, July 10, 3 cups old-fashioned rolled oats 1 1/2 cups raw pistachios, hulled 1 cup raw pumpkin seeds, hulled 1 cup coconut chips 3/4 cup pure maple syrup 1/2 cup extra virgin olive oil 1/2 cup packed light brown sugar 1 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 3/4 cup chopped dried apricots Fresh ricotta, for serving (optional) Fresh berries, for serving (optional). 1) Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted. 2) Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired. Yield: About 9 cups.

Image via http://tastespace.wordpress.com/

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June 2012

Sushi Bowls
A favorite of Megan and Alexs, From 101Cookbooks.com 2 cups short-grain brown rice 3 1/2 cups water 2 teaspoons ne grain sea salt 2 (4-inch) square sheets nori seaweed 6 ounces extra- rm tofu grated zest and juice of one orange grated zest and juice of 1/2 lemon 2 tablespoons (raw) brown sugar (reg. sugar is ok too) 2 tablespoons shoyu sauce (or soy sauce) 2 tablespoons (brown) rice vinegar 4 green onions, chopped 1 avocado, peeled, pitted, and thinly sliced 3 tablespoons sesame seeds, toasted 1) Rinse and drain the rice two or three times. Combine the rice, water, and salt in a heavy saucepan and bring to a boil over high heat, cover, and simmer gently until the water is absorbed, about 45 minutes. 2) Toast the nori in a preheated 300F degree oven or a medium-hot skillet for a few minutes. Crumble or chop coarsely. 3) Drain the tofu and pat it dry. Cut the block of tofu lengthwise through the middle to make four 1/4-to 1/2-inch thick sheets of tofu. Two at a time, cook in a dry skillet or well-seasoned skillet over medium-high for a few minutes until browned on one side. Flip gently, then continue cooking for another minute or so, until the tofu is rm, golden, and bouncy. Let cool, enough to handle, then cute crosswise into matchsticks (see photo). Repeat with the remaining sheets. 4) To make the dressing, set the sheets aside. Combine the orange juice lemon

juice, and sugar in a small saucepan and bring to a gentle boil. Cook for 1 or 2 minute, the add the shoyu and vinegar. Return to a gentle boil and cook another 1 or 2 minutes, until slightly thickened. Remove from the heat and stir in the zests.

5) When the rice is done, stir in 1/3 cup of the dressing and add more to taste. Scoop the rice into individual bowls and top with the toasted nori, green onions, tofu, avocado slices, and a sprinkling of sesame seeds. Yeild: 4-6 servings

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Independence Day

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July 2012

Bread, Fruit, and Cheese

Alex and Megan 2 pieces of fruit, or more if you like 1 piece of cheese 1 piece of freshly baked bread 1) Fly to San Francisco 2) Spend at least two days walking around the city. Go for a run. Eat out. Call your cousins and friends. Admire the views. Admire the weather. 3) Visit the Ferry building on your last day in town. Purchase above ingredients. Sit on a bench with your traveling companion, break the bread., cut the fruit. Serves 2.

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August 2012

Overnight Waffles with Fruit and Cream

Alex and Megans wa es are from Mark Bittman's How to Cook Everything 1/2 teaspoon of instant yeast (note: you can use regular yeast, but you have to proof it) 2 cups all-purpose our 1 tablespoon sugar 1/2 teaspoon salt 2 cups milk 8 tablespoons butter, melted and cooled 1/3 teaspoon vanilla extr. Canola or other neutral oil for brushing your wa e iron 2 eggs 1) Before going to bed (at night), combine the dry ingredients and stir in the milk, then the butter and vanilla. The mixture will be loose. Cover with plastic wrap and set aside overnight at room temp. 2) Brush your wa e irdon lightly with oil and preheat it. Separate the eggs and stir the yolks into the batter. Beat the whites until they hold soft peaks. Stir them gently into the batter. 3) Spread a ladleful or so of batter onto the wa e iron and bake until the wa e is done, 3 to 5 or 8 or so minutes (watch the steam coming o the griddle, or get one of the nicer cuisinart griddles which has a doneness indicator, $29 at amazon, I mean come on you can't beat that with a stick). Serve immediately after you eat one secretly in the kitchen.

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Labor Day

Alberto Villalon y Menocal born 1928

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September

2012

Spanish Omelet
Alex and Megan often make this omelet or tortilla with farm fresh russian red potatoes in the summertime. Cook's Illustrated, May/June 2009 issue 6 tablespoon + 1 tsp extra virgin olive oil 1 1/2 pounds yukon gold potatoes (3-4 medium). quartered and cut into 1/8 in. thick slices. 1 small onion, halved and sliced thin 1 teaspoon salt 1/4 teaspoon ground black pepper 8 large eggs 4 oz. Spanish chorizo (I used mexican, noncured chorizo, which works ne as long as you brown it thoroughly). Four scallions, the green and the white parts, nely sliced. 1) Brown chorizo in 1 TBSP. of oil in 10 inch non-stick skillet. Meanwhile, toss 4 TBS of oil, potatoes, onion, 1/2 tsp salt, and pepper in a large bowl making sure that potatoes are coated and separated. When chorizo has browned, Reduce heat to medium-low, add potato mixture to skillet and set bowl aside without washing. Cover and cook, stirring every 5 minutes for 20-30 minutes, until potatoes o er no resistance when poked with a paring knife. 2) Meanwhile, whisk eggs and remaining 1/2 tsp of salt in reserved bowl. Fold in scallions and potato/onion/chorizo. Return skillet to medium-high heat, add remaining TBS of oil and heat. Add egg and potato mixture, stirring and folding constantly for 15 seconds. Smooth top of mixture with rubber spatula. Reduce heat to medium, cover and cook, gently shaking pan every 30 seconds for two minutes until top of tortilla begins to set and bottom is golden brown.

3) This part is tricky. Take a deep breath. Ask noisy people to leave the kitchen for a moment. Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides freely in pan. Slide tortilla onto a large plate. Invert another plate on top of tortilla, ip, and slide tortilla back into pan, cooked side up. Tuck edges of tortilla back into pan with spatula, cover and cook, gently

shaking pan every 30 seconds for two minutes until second side is golden brown. Slide tortilla onto serving plate and allow to cool at least 15 minutes. Cut into slices and serve with a garlic dijon aioli.

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October

2012

Buttermilk Pancakes
Alex and Megan love this recipe from Cooks Illustrated, May/June 2009. 2 cups all purpose our 2 T. sugar 1/2 tsp salt 1 tsp baking powder 1/2 tsp baking soda 2 cups buttermilk 1/4 cup sour cream 2 large eggs 3 tablespoons unsalted butter, melted and cooled slightly 1-2 teaspoons vegetable oil 1) Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside baking sheet with nonstick cooking spray; place this in the oven. Whisk together the our, salt, baking powder, and baking soda in a medium bowl. In a second bowl whisk together buttermilk, sour cream, eggs, and melted butter. Make a well in the center of the dry ingredients and pour in wet ingredients; gently stir until just combined - the batter should be lumpy with a few streaks of our. Do not overmix. All to sit 10 minutes before cooking. 2) Heat 1 teaspoon of oil in a 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving a thin ilk of oil on the bottom and the sides of the pan. Using a 1/4 cup measure, portion batter into the pan in 4 places. Cook until edges are set, rst side is golden brown, and bubbles on the surface are just beginning to break, 2 to 3 minutes. Using a thin, wide spatula, ip the pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.

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November

2012

Vietnamese Ph
Alex and Megan found this recipe in Cook's Illustrated Winter 2008 Soups and Stews Special Issue 8 oz. thick rice noodles 1 recipe quick Vietnamese-style broth (recipe follows) Salt 12 oz. sirloin steak, thin cut and sliced crosswise into quarter-inch strips Ground black pepper 1 tablespoon vegetable oil 2 cups bean sprouts 1 jalepeno 2 scallions, white and green parts sliced thin on bias 1/3 cup basil leaves, torn in half if large 1/2 cup mint leaves 1/3 cup cilantro leaves 2 tablespoons chopped roasted unsalted peanuts 1) Bring 4 quarts of water to boil in larget pot. O heat , add rice nodles and let site until tender, 10 to 15 minutes, stirring occasionally. Drain and distribute among bowls. 2) Meanwhile, make Quick Vietnamese-style broth, seasoning with additional salt if necessary. 3) Season steak with salt and pepper. Heat oil in medium skillet over medium-high heat until shimmering. Add half of steak slices in singles layer and sear until well-browned, 1 to 2 minutes on each side; set aside. Repeat with remaining slices. 4. Assemble soup by dividing sprouts among serving bowls and noodles. Add beef, then ladle in broth and top with portion of jalepeno, herbs, and peanuts. Serve immediately!

Quick vietnamese-Style broth 5 C. canned low-sodium chicken broth 4 medium garlic cloves, smashed with knife and peeled 1 (2-inch) piece ginger, peeled cut into 1/8 inch rounds, and smashed somewhat 2 cinnamon sticks 2 pods star anise 2 T. Asian sh sauce 1 T. soy sauce 1 T. suger Bring all ingredients to a boil in med. sauce pan over med high heat. Reduce heat to low; simmer, partially covered to blend avors, about 20 mins. Remove solids and discard. Cover and keep hot over low heat until ready to serve.

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December

Christmas Day

2012