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June 8, 2015
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Baked Risotto with Lemon & Fresh Oregano

Once I knew how I was preparing the halibut, I thought that a light lemon risotto with fresh oregano would balance the meal.

Risotto is an Italian dish that features arborio rice: a short grain, high starch rice that is cooked very slowly in stock. It requires constant stirring. When it’s done, you add Parmesan cheese, unsalted butter and vegetables, or anything else you desire.

For me, this is adult baby food. It’s rich, comforting and luscious. Warning: This is a major carb hit!

I find the time I spend at the stove slowly ladling in the broth relaxing and almost meditative. Unfortunately, the morning of this dinner, several of my cooktop burners decided to stop working. So I switched to an oven baked risotto. You’ll get a different result that the slowly stirred cooktop version but it’s still yummy. The individual grains of rice are softer but no one seemed to mind.

It also made the food preparation even easier. I baked the risotto at the same time I roasted the cauliflower. How’s that for efficient?

If you make this, don’t substitute dried oregano. Use fresh oregano, it’s easy to find in any market and easier to grow in a pot in your herb garden. That’s what I do. So I can make this anytime.

In a medium saucepan, heat the butter and oil over medium heat until butter is melted. Add the shallots and cook approximately 4 minutes until they are translucent.
Add the chicken stock, salt and pepper.
Add the rice and stir, making sure all the grains are thoroughly coated.
Garnish with fresh oregano and additional lemon zest. Serve immediately.

BAKED RISOTTO WITH LEMON AND FRESH OREGANO

EVENT: Out-of-Town Company

SERVES: 4-6 People

 

Ingredients

For risotto:

2 tablespoons extra virgin olive oil

1 tablespoon unsalted butter

3 shallots, minced (1/2 cup)

1 cup arborio rice

1/2 cup dry white wine

1 tablespoon minced fresh oregano

2 cups chicken stock

1/2 teaspoon salt

1/8 teaspoon fresh pepper

1 ½ teaspoon lemon zest

1/2 cup freshly grated Parmesan cheese

2 tablespoons unsalted butter, cut into small pieces

For garnish:

Fresh oregano

Additional lemon zest

Directions

1. Preheat oven to 450 degrees.

2. In a medium saucepan, heat the butter and oil over medium heat until butter is melted.

3. Add the shallots and cook approximately 4 minutes until they are translucent.

4. Add the rice and stir, making sure all the grains are thoroughly coated.

5. Add the white wine and the fresh oregano and continue cooking until the wine is absorbed, approximately 3-5 minutes.

6. Add the chicken stock, salt and pepper.

7. Cover the saucepan and transfer to the oven.

8. Bake until stock is absorbed and rice is tender, approximately 25 minutes.

9. Carefully uncover the saucepan. Add the lemon zest, butter and Parmesan cheese. Toss gently and bake uncovered a few minutes until the butter is melted.

10. Garnish with fresh oregano and additional lemon zest. Serve immediately.

 

June 5, 2015
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Chocolate Prune Cardamom Cookies

I have been toying with the idea of mixing prunes and dark chocolate in desserts.

I like both flavors and sometimes find myself in my pantry looking for a snack, and I grab a moist delicious pitted prune and a square of dark chocolate. Who would have thought these would combine to make a great cookie?

Since I was going down this road, I decided that the cookies needed to be unusual with a subtle surprising twist. Cardamom added an exotic touch and complimented both the prunes and chocolate.

I used a good dark chocolate from Trader Joe’s, which I chopped into chunks. The pitted prunes were really moist and the walnuts added a bit of crunch. The flavors came together into a very unique soft chewy cookie.

All of my taste testers loved these cookies. The really good news is that the recipe makes approximately 6 dozen cookies. I made them ahead and wrapped them, 2 cookies together, and stored in the freezer.

Did I mention I really love to have homemade cookies in my freezer, just in case of out-of-town company?

Coarsely chop chocolate, prunes and walnuts and set aside in a bowl.
Add dry ingredients and mix well.
Using a small ice cream scoop, drop by spoonfuls onto parchment lined baking sheet.
Mix in chocolate, prune, walnut mixture by hand.
Bake 10-12 minutes. Remove from cookie sheet and cool on rack.

CHOCOLATE PRUNE CARDAMOM COOKIES

EVENT: Out-of-Town Company

YEILDS: 6 Dozen

 

Ingredients

4 ½ oz. chopped dark chocolate *

1 ½ cup chopped prunes **

1 cup chopped walnuts **

2 cups brown sugar, packed

1 cup unsalted butter, room temperature

2 large eggs

1 teaspoon vanilla

1 teaspoon cardamom

1 teaspoon baking soda

½ teaspoon salt

3 cups flour

 

Equipment

Small ice cream scoop

Baking sheets

Parchment paper

 

Directions

1. Preheat oven to 350 degrees.

2. Mix flour, baking soda, salt and cardamom together and set aside.

3. Coarsely chop chocolate, prunes and walnuts and set aside in a bowl.

4. In stand mixer, using padded attachment, mix butter and sugar until well blended.

5. Add eggs and mix well. Add vanilla.

6. Add dry ingredients and mix well.

7. Remove bowl from mixer stand and hand mix in chocolate, prune, walnut mixture.

8. Using a small ice cream scoop, drop by spoonfuls onto parchment lined baking sheet.

9. Bake 10-12 minutes.

10. Remove from cookie sheet and cool on rack.

* A NOTE: You could use chocolate chips but I didn’t. You’ll still get a good cookie, just more like chocolate chip cookies with add-ins.

** A NOTE: The prunes need to be moist. If yours are hard and dried out, rehydrate for 10 minutes in 1 cup of warm water. Thoroughly drain prunes and proceed with recipe. I purchase mine at Costco, as well as the walnuts.

 

June 3, 2015
At Home with Friends

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Lightly Sweetened Whipped Cream

LIGHTLY SWEETENED WHIPPED CREAM

YIELDS: 2-2 ½ Cups

Ingredients

1 cup heavy cream, chilled

½ teaspoon vanilla extract

2 teaspoons sugar

Directions

1. Put beaters or whisk and mixing bowl in refrigerator, for at least 15 minutes.

2. In chilled mixing bowl of electric stand mixer or hand held mixer, beat cream and vanilla extract until soft peaks are formed.

3. Gradually add the sugar and continue beating until it holds a good shape but is not too stiff.

A NOTE: This can be made ahead and refrigerated up to two hours before serving.

June 3, 2015
At Home with Friends

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Crinkled Pears with Whipped Cream

Warning: These pears are kind of ugly and yet you will hope that there are leftovers that you can eat for breakfast with a dollop of thick Greek yoghurt.

I admit that they are time consuming but I make them the day before. They cook at a very low temperature and require frequent basting. I put them in the oven while I’m getting the rest of my prep work done.

My mouth is watering just thinking about them. They look rustic, the pears aren’t even peeled, and taste absolutely divine!

The whipped cream is optional, but for me it’s mandatory.

Test the doneness by sticking a fork in the pear. It should go in easily but pear should remain whole.
Wash pears and slice 1/8” off the bottom so pears will stand up in dish.
Bake for approximately 2 hours, basting every 20 minutes.

CRINKLED PEARS WITH WHIPPED CREAM

EVENT: Out-of-Town Company Dinner

SERVES: 4 People

Ingredients

4 pears, bosc or red

1/2 cup Madeira wine

1/3 cup granulated sugar

1/2 cup water

1 stick whole cinnamon

2-3 whole cloves

1/4 teaspoon pure vanilla extract

Strips from a whole small lemon

Equipment

Turkey baster

Baking dish

Directions

1. Preheat oven to 300 degrees.

2. Wash pears and slice 1/8” off the bottom so pears will stand up in dish.

3. Place all ingredients except pears in small bowl and stir until sugar is dissolved.

4. Stand pears in dish.

5. Pour liquid over pears.

6. Bake for approximately 2 hours, basting every 20 minutes.

7. Test the doneness by sticking a fork in the pear. It should go in easily but pear should remain whole.

8. Liquid will be syrupy. Cool in pan and then store covered in the refrigerator.

To serve:

9. Remove cloves, cinnamon stick and lemon strips. Place pears on a plate and surround with syrup that will have thickened overnight in the refrigerator.

Add a generous dollop of lightly sweetened whipped cream.

June 1, 2015
At Home with Friends

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Out-Of-Town Company Dinner

Vera’s college friend Tzveta was coming from New York for a visit. We had spent a lovely evening sharing a great meal with her at ABC Kitchen in NYC during the recent blizzard that hit the East Coast.

I had never met Tzveta before that night in New York. I didn’t know what to expect, but in walked in a tall beautiful woman who much to my joy liked food and ate with gusto.

It’s always a pleasure to cook for people who celebrate the pleasure of food. When I heard that she was coming to Los Angeles for a visit, I knew I wanted to prepare a meal so we could sit in the kitchen and relax and catch up.

Of course, as it so often happens in life, the week she arrived turned out to be crazy busy so I didn’t have a lot of time to think about the menu or prep.

Fortunately, I had been playing around with a Chocolate Prune Cardamom Cookie recipe, so there were fresh cookies in the freezer. I knew that my Crinkled Pears would be the perfect compliment to these exotic spicy cookies and they are easily done the night before.

I had seen some gorgeous orange and red beets and perfect asparagus at the market, so I had the idea for a Roasted Vegetable Salad. I also knew I could roast the beets the night before the dinner while I was making the house company ready.

The menu began to come together based on the freshest seasonal ingredients and unexpected time limitations.

Crinkled Pears with Whipped Cream.
Halibut with Homemade Tomato Sauce.
Crostini with Gorgonzola and Figs.
Roasted Beets (as part of Roasted Vegetable Salad).
Roasted Cauliflower.
Roasted Asparagus (as part of Roasted Vegetable Salad).
Wash pears and slice 1/8” off the bottom so pears will stand up in dish.
Garnish with fresh oregano and additional lemon zest. Serve immediately.
When I saw these colorful beets at my local market, I got inspired to created the Roasted Vegetable Salad.
Roasted Vegetable Salad with Hazelnut Vinaigrette.
The Crostini with Gorgonzola and Figs were a last minute addition to the menu and came together in 5 minutes.
Chocolate Prune Cardamom Cookies.

The afternoon of the dinner, I went to my local fish market (Bristol Farms) and saw they had beautiful fresh wild salmon and halibut. I texted Vera to ask Tzveta which she preferred and she replied, “Halibut, please!” So that was the main course.

After buying the fish, I perused the market and found fresh burrata cheese, fresh figs, a still warm baguette, perfect cauliflower. So you can see how the menu came together.

I roasted the beets and baked the pears the night before. The Crostini with Gorgonzola and Figs were a last minute addition that took about 5 minutes. I baked the risotto and roasted the asparagus and cauliflower all at the same time.

The Halibut and Homemade Tomato Sauce was actually prepared just before serving while enjoying wine with my guest.

This is a sophisticated menu full of flavor but easy to prepare. Use any or all of these recipes to create a meal worthy of out-of-town company.

 

May 29, 2015
At Home with Friends

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Cheese Toast

This is what my mom used to call garlic bread. She made it whenever she made lasagna or spaghetti and meatballs: Her take on Italian food.

I call it Cheese Toast because the flavor really comes from the Parmesan cheese on top. Yes, there is garlic, but it is very light. When I make garlic bread, I rub the bread with fresh garlic.

Mom used granulated garlic, lots of sweet butter and Parmesan cheese. Sometimes she topped it with sesame seeds, which adds to the crunch.

It’s simple, easy and so delicious, especially with a green salad and Italian Sausages and Peppers.

The only trick to this recipe is to let the edges of the bread get light brown and allow the center to be soft with melted butter and melted Parmesan cheese.

Top each piece with granulated garlic, kosher salt, Parmesan cheese and sesame seeds (if using).
Generously butter the 4 pieces of bread.
Bake in oven just until edges are slightly brown and Parmesan cheese is melted.
The only trick to this recipe is to let the edges of the bread get light brown and allow the center to be soft with melted butter and melted Parmesan cheese.

CHEESE TOAST

EVENT: DING-DONG! The Termites Are Gone!

SERVES: 4 People

Ingredients

½ of 10-oz. baguette, sliced first half crosswise and then lengthwise, making 4 pieces

4 teaspoons grated Parmesan cheese *

3 tablespoons unsalted butter

1/8 teaspoon granulated garlic

1/8 teaspoon kosher salt

Sesame seeds (optional)

 

Directions

1. Preheat oven to 400 degrees.

2. Generously butter all 4 pieces of bread.

3. Top each piece with granulated garlic, kosher salt and then Parmesan cheese.

4. Top with sesame seeds if using.

5. Bake in oven just until edges are slightly brown and Parmesan cheese is melted.

6. Remove from oven.

7. Using sharp knife, cut each piece into thirds or fourths.

* A NOTE: I buy my Parmesan cheese at Costco.

May 27, 2015
At Home with Friends

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Multicolored Salad

Even people who don’t like salad will be drawn to the kaleidoscope of colors and flavors in this dish.

I use an organic herb salad mix I find at Trader Joe’s. Next time you reach for that boring bag of lettuce, try this instead. It includes: organic baby lettuce, red and green romaine, red and green oakleaf lettuce, organic red and green chard, organic mizuna, organic arugula, organic frisée, organic radicchio, organic parsley, organic cilantro, organic dill and organic baby spinach.

It’s triple washed, so all you have to do is open the bag. Pretty simple for so much flavor!

Oh, and in case you feel guilty scarfing down pizza (which is a whole other issue), this balances it out.

Use 1 red, 1 yellow and 1 orange bell pepper, for vivid colors.
Use 1 1/2 cup sliced sugar plum tomatoes.
Combine the bell peppers, tomatoes and mixed greens. Toss together.
Even people who don’t like salad will be drawn to the kaleidoscope of colors and flavors in this dish.

MULTICOLORED SALAD

EVENT: DING-DONG! The Termites Are Gone!

SERVES: 4-6 People, Depending on Other Menu Items (Allow Generous Handfuls of Greens per Person)

 

Ingredients

For the dressing:

2 tablespoons olive oil

1 tablespoon balsamic vinegar *

1 teaspoon lemon juice

For the salad:

1 red bell pepper, sliced

1 orange bell pepper, sliced

1 yellow bell pepper, sliced

1 1/2 cup sliced sugar plum tomatoes

1 5-oz. bag mixed greens

Salt and pepper to taste

Directions

1. Combine all the dressing ingredients in a small bowl and whisk together.

2. Combine the bell peppers, tomatoes and mixed greens. Toss together.

3. Pour the dressing over the salad. Toss to evenly distribute dressing.

4. Taste. Add salt and pepper.

* A NOTE: I buy my balsamic vinegar at Costco.

May 25, 2015
At Home with Friends

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Cranberry & White Chocolate Oat Cookies

Tom, the termite man, did a walk-through of my house days before the big event. When he went into my pantry, he looked around and said, “Do your best to use everything up. Anything not used needs to be bagged or removed from the house.”

O.M.G.

I tried to use everything. I didn’t even come close. But I did manage to use up the white chocolate chips, the dried cranberries and the last of the oatmeal. Here are the results.

(Don’t wait until you have a termite infestation to make these.)

Don’t wait until you have a termite infestation to make these.
Bake for 10-12 minutes or until golden brown. Cool on wire rack.
This is my attempt to use up everything in my pantry.
Using an electric mixer, beat butter and sugar together in a medium bowl until light and fluffy.
Stir in dried cranberries and white chocolate chips.

CRANBERRY & WHITE CHOCOLATE OAT COOKIES

EVENT: DING-DONG! The Termites Are Gone!

YIELD: Approximately 2 ½ Dozen Cookies

Ingredients

2/3 cup butter, softened

2/3 cup brown sugar

2 large eggs

1 ½ cup old-fashioned oats *

1 ½ cup flour

1 teaspoon baking soda

½ teaspoon salt

5 oz. dried cranberries

2/3 cup white chocolate chips

Directions

1. Preheat oven to 375 degrees.

2. Using an electric mixer, beat butter and sugar together in a medium bowl until light and fluffy.

3. Add eggs, mixing well.

4. Combine oats, flour, baking soda and salt in a separate mixing bowl.

5. Add to butter mixture in several additions, mixing well after each addition.

6. Stir in dried cranberries and white chocolate chips.

7. Drop by rounded teaspoons onto ungreased cookie sheets.

8. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

* A NOTE: I buy my old-fashioned oats at Costco.

May 22, 2015
At Home with Friends

2 comments

Cherry Walnut Chocolate Hermit Cookies

You might want to make this recipe first and immediately get the cookies into your freezer, just in case of a party emergency.

This is a very sophisticated cookie. It has a dense chocolate cake like texture with walnuts, dried cherries and a kiss of Vandermint liqueur. You can serve it after a very elegant meal, pack it in a picnic basket, or as I did after pizza and salad.

The cookies aren’t particularly beautiful, so I enjoy watching peoples’ faces as they take the first bite. Totally unexpected joy and surprise! One of my guests exclaimed, “This is the best cookies I have ever eaten!”

This cookie is adapted from a recipe in Maida Heatter’s Brand-New Book of Great Cookies. I added the Vandermint liqueur and doubled the glaze quantity. Maida says to make the glaze while the first batch is in the oven. I find it easier to make the glaze first, keep it covered room temperature and have it ready to go.

I don’t know how Maida would feel about this, but I hope she would approve and wouldn’t mind that I tweaked the recipe. Feel free to tweak away!

 

Remove sheet from oven and immediately put generous dub of glaze on each cookie. Spread glaze with pastry brush.
In electric mixer, beat butter until soft. Add sugar and vanilla and beat until mixed. Add melted chocolate, eggs, sour cream, Vandermint and combine until well blended.
This is a very sophisticated cookie. It has a dense chocolate cake like texture with walnuts, dried cherries and a kiss of Vandermint liqueur.
Remove cookies from rack to cool.

 

CHERRY WALNUT CHOCOLATE HERMIT COOKIES

EVENT: DING-DONG! The Termites Are Gone!

MAKES: 40 Cookies

Ingredients

For the cookies:

1 1/2 cup walnuts, chopped *

2 oz unsweetened chocolate

1 oz semisweet chocolate

2 1/2 cups sifted unbleached flour

3/4 teaspoon baking soda

2 teaspoons powdered espresso

1 tablespoon unsweetened cocoa powder

1/2 teaspoon salt

4 oz unsalted butter

1 teaspoon vanilla

1 1/2 cup packed light brown sugar

2 large eggs

1/2 cup sour cream

1 tablespoon Vandermint liqueur

4 oz chopped dried cherries *

For the glaze:

1 1/2 cup confectioners sugar, strained

2 tablespoons melted butter

3 tablespoons heavy cream

2 teaspoons vanilla extract

 

Equipment

Double boiler

Large baking sheets

Parchment paper

 

Directions

  1. Preheat oven to 375 degrees.

  2. Adjust oven racks, dividing oven into thirds.

  3. Make the glaze: In small bowl, blend all of the glaze ingredients until smooth. Cover the glaze and set aside.

  4. Place unsweetened and semisweet chocolate into double boiler over medium heat, and stir until melted. Remove from heat.

  5. Sift together flour, baking soda, espresso powder, cocoa and salt.

  6. In electric mixer, beat butter until soft. Add sugar and vanilla and beat until mixed. Add melted chocolate, eggs, sour cream, Vandermint and combine until well blended.

  7. Slowly add dry ingredients and beat on low, until combined.

  8. Remove bowl from mixer and stir in the chopped cherries and walnuts.

  9. Using an ice cream scoop, scoop dough and place on parchment lined baking sheet two inches apart.

  10. Bake these 1 sheet at a time.

  11. Place first sheet in oven and bake for approximately 6 minutes. Reverse sheet front to back.

  12. Bake only until the cookies spring back when pressed with finger.

  13. Remove sheet from oven and immediately put generous dub of glaze on each cookie. Spread glaze with pastry brush.

  14. Remove cookies from rack to cool.

  15. When cookies are totally cooled, they can be wrapped two together and placed in an airtight container, and frozen for 2 months.

 

* A NOTE: I buy my walnuts and dried cherries at Costco.

© 2015 Judith Rubins. All rights reserved.

Contact Judith at:

judith@athomewithfriends.com
© 2014 Judith Rubins. All Rights reserved.