Martha Stewart Thanksgiving Recipes: Pumpkin Bread Pudding, Pumpkin Donut Muffins

Martha Stewart shares a couple of her holiday recipes of what else you can make with that iconic autumnal food: pumpkin.







From Denny: When the holidays roll around every year how often do you go flipping through cookbooks - what's on the shelves or online - to get some new inspiration? Sometimes, the same menu of comfort foods is delightful. Sometimes, it's a real yawner. At our house, we often try a new dish every year combined with the favorites. If the new dish is a hit it becomes inducted into the annual holiday club. :)

When we all think of using pumpkin in a recipe we usually go for the typical pumpkin pie recipe. We love pumpkin pie at our house and the traditional one is low in calories so is a good choice to help keep those calorie monsters in line during the holidays.

But what about trying something new with pumpkin? Martha Stewart presents her sweet pumpkin bread pudding with a milk sauce along with some delectable pumpkin donut muffins. Those muffins sure would make a good breakfast while you are waiting on the turkey to roast.

Well, I'm off to load many more holiday recipes as the rush is on to get them loaded for the season! :)


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Pumpkin bread pudding with dulce de leche

From: Martha Stewart, Everyday Food Magazine, Thanksgiving 101

Serves: 8
Active time: 15 minutes
Total time: 1 hour

Ingredients:

Pumpkin bread pudding:

1 can (15 ounces) pure pumpkin purée
1 cup whole milk
1/2 cup heavy cream
2 large eggs, lightly beaten
1/4 cup light-brown sugar
1/2 teaspoon coarse salt
3/4 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon anise seed, roughly chopped
10 ounces day-old bread, such as brioche or sourdough, cut into 1/2-inch slices or 1-inch cubes
1/2 cup pecans, roughly chopped
Dulce de leche
6 cups whole milk
1 1/2 cups sugar
1/4 teaspoon coarse salt
Remove from heat and whisk in:
3/4 teaspoon baking soda (mixture will foam)

Directions:

Pumpkin bread pudding:

Butter a 2-quart baking dish.

In a large bowl, whisk together the custard: 1 can (15 ounces) pure pumpkin purée, 1 cup whole milk, 1/2 cup heavy cream, 2 large eggs, lightly beaten, 1/4 cup light-brown sugar, 1/2 teaspoon coarse salt, 3/4 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon and 1/2 teaspoon anise seed, roughly chopped.

Arrange bread pieces in a dish and pour custard over bread and top with pecans, roughly chopped.

Bake in a 350-degree oven until custard is set, 45 minutes. Let cool slightly. Serve warm or at room temperature, drizzled with dulce de leche.

To store, cover and refrigerate, up to 2 days.

Dulce de leche:

In a medium saucepan combine ingredients, then cook over medium heat and bring to a simmer.

Remove from heat and whisk in 3/4 teaspoon baking soda (mixture will foam).

Return to a simmer and cook over low, stirring occasionally and skimming off any foam, until sauce is deep golden brown and lightly coats a spoon, 45 minutes to 1 hour. Pour through a fine-mesh sieve into a heatproof bowl.

To store, let cool and refrigerate in an airtight container, up to 2 weeks.

Nutritional information per serving:

416 cal; 18.5 g fat (7.7 g sat fat); 10.5 g protein; 54.4 g carb; 4 g fiber

Nutritional information per 2 tablespoons:

127 cal; 3 g fat (1.7 g sat fat); 3 g protein; 22.9 g carb; 0 g fiber
Serving Size








Pumpkin doughnut muffins

From: Martha Stewart, Everyday Food Magazine, Thanksgiving 101

Makes: 12
Active time: 20 minutes
Total time: 1 hour

Ingredients:

3 cups all-purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup buttermilk
1 1/4 cups pure pumpkin purée (from a 15-ounce can)
1 3/4 sticks unsalted butter, room temperature
3/4 cup light-brown sugar
2 large eggs
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon

Directions:

Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups.

Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree.

In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes.

Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack.

Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. (Store in an airtight container, up to 1 day.)


Nutritional information per muffin:

356 cal; 14.6 g fat (8.8 g sat fat); 5.1 g protein; 52.5 g carb; 2.2 g fiber
Serving Size


*** Check out Holiday Recipes From Dennys Food and Recipes


*** Another version of Pumpkin cupcakes with candy corn decoration photo by norwichnuts @ flickr




*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
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Posts Roundup at Dennys Blogs - 17 Nov 2010

Check out news, opinion, silly political humor and funny cartoons, jokes, recipes, poetry, photography, science, spiritual thoughts and great quotes.

From Denny:   The year just marches on, doesn't it?  This is a roundup of the past three weeks of various posts.  Oh, how I wish I had the time to write more science posts as I do enjoy being curious about my world.  If it were not for the tense political times requiring constant attention I'd be off writing about art, science, poetry, lots of food,  photography and total humor.

With all the tough economic times it seems like we all have to stay on top of our politicians to get the very best from them.  These days with so much in flux economically, politically, rogue countries struggling to become nuclear states and the last gasps of terrorist organizations still rearing their ugly little heads, I'm focused on writing mostly news.  Like you, I long for a time when Life is easier and a lot more enjoyable.  Those times will come again.  Try to be patient.  And while you are being patient, keep your foot in the backs of your politicians, making them crystal clear aware of what you voted for is what you expect to be delivered.  Game on! :)

The Social Poets:

House Democrats Reshuffle, Rangel Found Guilty - Find out the latest of who is heading up the Democratic leadership to battle the Republicans for the next two years.

Rising Rage Over Airport Scanners and Pat Downs - Dont Touch My Junk Video and how airport scanners pose a serious public health risk to millions.

American and World Politics Humor - 13 Nov 2010 - Midterm election shellacking, President Bush, G-20 summit, new orange House Speaker and crazy Tea Party cartoons and a cute dancing political cat.

Friday Lite: Latest Late Nite Jokes and Videos - 12 Nov 2010 - Latest jokes about the midterm election shellacking, funny videos, a Cee Lo Green music video from Colbert.

The Heart Remembers: Veterans Day poem Libations Friday On A Thursday - 11 Nov 2010 - Honoring the life of others as well as our own.

Presidential Historian Michael Beschloss Talks About Midterm Shellacking - Check out the interesting stories from history of how other Presidents responded when handed their heads by the voters in a midterm election.

Late Nite Jokes and Funny Videos - 2 Nov 2010 - Comics have fun lampooning the campaign process. Get Dennys Predictions for what happens next into the 2010 election.

Women, And Their Civil Rights, Abused By Tea Party Activists - A conservative Tea Party Rand Paul supporter attacks a MoveOn protester by stomping on her head. What the Democratic Party needs to do to get back the female vote.

American Midterms and World Politics Cartoons - 30 Oct 2010 - Negative campaign ads were never so much fun to lampoon as cartoonists are enjoying this political season.

Jon Stewart Interviews Obama Economic Advisor - Check out the latest from the Obama economic advisor about the state of the American economy.

Americans Lose Jobs Twice As Fast As Immigrants Gain Jobs - In the 2009 jobs report, immigrants gained 656,000 jobs while native-born Americans lost 1.2 million.

Prez Obama Interviews At The Daily Show With Jon Stewart - Check out the class act of the President talking with Jon Stewart.

Why Women Are Not Inspired to Vote Right Now - Find out what is bothering women voters about this midterm election season.

Posts Roundup at Dennys Blogs - 25 Oct 2010 - Check out news, political opinion, political humor and funny cartoons, recipes, poetry, funny posts, photography, science, spiritual thoughts and great quotes.

American and World Economy Cartoons - 24 Oct 2010 - Check out the national mind and opinions of our economy through the eyes of cartoonists.

American Political Season - 23 Oct 2010 - This sure is a mean - and more competitive than usual - political season.

Friday Lite: Funny Elvira Spoofs I Am Not A Witch Ad - Where Halloween humor meets political humor in America.

Posts Roundup at Dennys Blogs - 21 Oct 2010

Roundup of Late Nite Jokes and Videos - 18 Oct 2010 - Check out this week's late night jokes, latest cartoons, funniest video clips from Stephen Colbert and Jon Stewart.

American Economy and Crazy World Politics - 16 Oct 2010 - To our politicians: the nation's cartoonists are watching you... Check out their latest opinions about the state of the economy, the current election season and world politics.

Chilean Miners Video: All 33 Miners As They Emerged From Mine and More - Listen to rescued miner Mario talk about getting out more Love in the world.

Monday Lite: Roundup of Late Night Jokes and Videos - 11 Oct 2010

American Economy and Crazy Politics - 9 Oct 2010 - Check out this week's latest political humor from the nation's cartoonists. The Tea Party wins hands down on the most talked about this election season.

Poem From God - Libations Friday 8 Oct 2010 - Even God has a sense of humor about how to handle repeated rejection. Take a look.

Beautiful Illustrated Quotations:

A Poem Of Remembrance - Honoring the life of others as well as our own. A love poem for Veterans Day, a memorial poem.

Numerology: Whats So Unusual About The Date 10-10-2010? - Check out some fun facts about the numberology of special dates and the month of October.

How Do You Fit Into The Universe? - A simple spiritual technique to help train the ego effortlessly.

Inspiring Quotes About Dealing With Rejection - Some great advice from famous people about handling rejection.

11 Inspiring Quotes and Poem About Dealing With Rejection - Check out this mind food when you need to pick yourself back up from rejection.

17 Short Beautiful Love Poems - Enjoy some beautiful short poems about our favorite subject: Love - from classic poets of the past as well as today. Many are perfect for use in a greeting card.

What Do You Feel About Love? - Do you have your own personal definition of Love?

Meditative Moon Photos - The moon continues to fascinate humanity - and creative photographers.

7 Thoughtful Quotes About The Future - Enjoy these reflections upon how we think about our future.

A Healing Spiritual Poem: Waking The Day - Spiritual symbolism is all around us in our daily life, ready to help heal and balance.

Ancient Healing Oil: Sandalwood - Modern technology life can be stressful and counter productive to spiritual growth. Try this essential oil to bring balance into your life.

Dennys Funny Quotes:

Life Is Funny Cartoons - 13 Nov 2010 - Enjoy the cracked minds of these cartoonists today as they explore the lives and thoughts of everyone around them.

Funny Video: Colbert Mocks Bush Memoir Decision Points - Colbert enjoys the presidential memoir - a real page-turner.

Funny Video: Potty Training Your Sloth - Check out real life humor of how to potty train a very slow sloth.

Video: 10 Funniest and Seriously Trippy Cereal Ads - Check out some funny demented cereal ads over the decades - and how your mind has been secretly brainwashed to buy their products as adults.

Funny Video: Jon Stewart Mocks Really Negative Campaign Ads - Lots of voter anger aimed at both political parties, especially from these negative campaign ads choking the air waves every election.

Funny Video: Jon Stewart - How Republicans Prepare to Take Back Power - Stewart supporters oppose Republican takeover of our government.

Funny God Versus Satan Joke: Its All In The Creation - Come get a grin as God and Satan duke it out over who helps or hurts humanity.

Posts Roundup at Dennys Blogs - 25 Oct 2010

Funny Work Cartoons - 25 Oct 2010 - When your life does not seem to be quite all together - get a grin to make your day good again.

Funny Video: Scientists Study Drugged Spiders - Check out the crazy antics of these drugged spiders.

Funny Photos: Voraciously Hungry Birds - Check out some startling photos of birds as they catch some unusual finds for their dinner tables - complete with irreverent commentary.

Visual Insights:

Music Video: Cee Lo Green Performs On Colbert Report - Colbert has some fun with popular musician Cee Lo Greene.

Best Of Funny Halloween Cartoons - 26 Oct 2010 - Get a laugh at the cracked minds of some funny cartoonists this Halloween season.

Posts Roundup at Dennys Blogs - 25 Oct 2010

Art and Music Videos: Chinese Painting Demo and The Misty Rain of Jiangnan in China - This music video is great for meditation.

Music Video: From Enya - The First of Autumn - Enya pairs some beautiful autumnal photos with music.

Music Video: Classic Happy Song from Belle Stars - Iko Iko - This catchy song will have you dancing in no time, looking silly to the neighborhood - and you won't care 'cause you will feel so good.

The Soul Calendar:

Is That A UFO In The Sky Or A Planet? - Check out the unusual night sky this month.

How Northern Lights Are Created By Sun Flares - Check out 3 video clips of the solar flares and magnetic filament in action as they create the Northern Lights on Earth.

Giant Asteroid Threatens Earth In 170 Years - Crank up the planet asteroid defense system because Earth is expecting an asteroid impact soon - by astronomical time.

Funny Tech Cartoons - 22 Oct 2010 - Get a grin as cartoonists entertain us with their take on the technology of the day and the influence upon society.

Rare: Super Harvest Moon Occurs On Fall Solstice - Check out rare summer-autumn twilight glow that only happens about every 20 years.

Mapping Our Complex Brains: Human Connectome Project - Fascinating new project mapping the complex circuitry of our brains.

Dennys Food and Recipes:

*** Check out Holiday Recipes From Dennys Food and Recipes

Easy Holiday Pasta From Chef Michael Chiarello - Check out some easy holiday ideas using pasta to make a spectacular and tasty meal sure to impress everyone - 3 recipes.

Fall Comfort Food NYC Chef Style: Braised Osso Buco, Risotto, Salad - Check out how to make Italian comfort food in an hour, all done in the oven - 3 recipes.

Healthy Recipes: Chef Menu Goes Vegan, 3 Recipes - Check out some healthy vegan substitutes from funny chef author of Skinny Bitch Cookbook.

Drink: Chocolate Martini - A chocolate martini, with the glass rim coated with fresh pear and shaved chocolate, for that perfect sip.

Candy: Almond Brittle - The best combination ever invented: almonds and chocolate. Enjoy this chef recipe of a few ingredients.

Chocolate: Chocolate Risotto - Enjoy a rice pudding style dessert made with chocolate.

Chocolate: Beef Stew With Chocolate - This Chef David Rocco is on a roll with awesome savory recipes using dark chocolate as a star ingredient.

Chocolate: Penne Pasta with Chocolate and Anchovies - Another creative food thought from Chef David Rocco.

Appetizer with Chocolate: Sauteed Shrimp Drizzled with Chocolate - Check out this unusual dish employing chocolate as a spice.

Poems From A Spiritual Heart:

A Man In Love - A true story of just how far a man will go to survive when he is in love during war time - a poem story about the struggle for love reunited. A Thanksgiving holiday poem.

The Heart Remembers - Honoring the life of others as well as our own. A Veterans Day or Remembrance memorial poem.

Loving You - How Love heals, nurtures, comforts, and builds trust so a person can blossom into great strength, and, in turn, give to others in their time of need.

The Understanding - We build Peace in our lives a moment at a time - and this is a poem story of how it can start early in childhood as it did for me.

Walk The World - A poem about sharing our life with others - when we are both in need - to receive the greatest gift.

The Mystics Arrive - Who are the true mystics in this generation? How does a person develop into a mystic?

The Interesting Man - Enjoy a little humor with your romance poetry. Men who love women are always working all the angles.

Honoring Ourselves - Are you honoring yourself every moment of your life?

*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Best Spiritual Posts - my own best as well as links to other spiritual posts from all viewpoints
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

Easy Holiday Pasta From Chef Michael Chiarello

Check out some easy holiday ideas using pasta to make a spectacular and tasty meal sure to impress everyone - 3 recipes.

From Denny: Did you know this is National Pasta Month? Only in America! :) We have a "National Something" just about every day of the year. Why not celebrate pasta? Pasta done right is an awesome dish. Pasta cooked correctly, under cooked that is, does not swell in your stomach and make you feel bloated. Besides, if a man wants to get a woman to take him seriously all he has to do is cook her favorite pasta dish because women love pasta in all its glorious forms.

Chef Michael Chiarello is well known on Food Network, the Cooking Channel and around the world for his celebration of his Italian heritage and its wonderful food. His restaurant, Bottega, is in the famed wine country of Napa Valley, California and is one of the hottest spots to visit in town. His latest cookbook, "Bottega," named for his restaurant, was released in September to rave reviews and sales.

Chef Chiarello visited The Early Show to give us some easy crowd-pleasing pasta dishes when the relatives and friends come visiting this holiday season. You are sure to be a huge hit with these tasty pasta dishes. And, to top it all off, he also gives wine pairing suggestions. This guy doesn't miss a detail. If you have never caught one of his shows, be sure to tune in as he is a wonderful teacher. He is a favorite at our house. We learn a lot about California wine from him.


Recipes Featured:

Spaghettini Cooked in Zinfandel with Spicy Broccoli Rabe and Pecorino Romano
Tagliarini with Manila Clams and Calabrese Sausage
Salsa di Parmigiano








Spaghettini Cooked in Zinfandel with Spicy Broccoli Rabe and Pecorino Romano

This pasta is a celebration of one of my favorites grapes, Zinfandel. Seldom is zinfandel given the respect I think it deserves. This dish lets you kneel at the altar of Zinfandel, a glass of it on your right hand, an entire plate of it on your left. The pasta is barely cooked in water, and then you finish cooking it in zinfandel until it's deep purple. Paired with a little broccoli rabe and some pecorino, this is a dish that is simple and yet extravagant.

It's a great crowd pleaser but one that might need explanation. Spaghetti and spagettini are expected to be doused in tomato sauce; this dish shows that spaghetti has a wider range than you might imagine.

Wine Pairing: Zinfandel

Serves: 4 as main course or 8 as first course

Ingredients:

1 1/2 pounds broccoli rabe
1 pound spaghettini
1 750-ml red wine, preferably zinfandel
1 tablespoon sugar
1/3 cup extra-virgin olive oil
2 tablespoons sliced garlic (about 3 medium cloves)
1 teaspoon Calabrian chili paste
1 teaspoon kosher salt or sea salt, preferably gray salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Pecorino Romano

Directions:

Bring an eight-quart pot of salted water to a boil, cook the broccoli rabe for about 3 minutes, and then transfer to a sheet tray and spread it out to cool. Using the same water, cook the spaghettini for half the normal time, stirring occasionally, for 3 to 5 minutes. You'll do the second half of the cooking in the zinfandel. Reserve one cup of the pasta water and then drain the pasta in a colander and set it aside. Return the empty pasta pot to the stove. You'll sauté the garlic at the same time that you finish cooking the pasta in wine.

Heat a large deep skillet until hot. Pour in the olive oil. When the oil is hot, reduce the heat to medium-low and add the garlic. Cook until the garlic is pale golden, about 3 minutes.

Pour the wine and the sugar into the drained pasta pot and boil vigorously over high heat to reduce 50 percent, 8 to 10 minutes. Add the spaghetti to the pot and shake the pot to prevent the pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes (pasta will be al dente).

When the garlic is golden, add the chili paste and the blanched broccoli rabe to the skillet, add salt and pepper, and cook, stirring occasionally for 1 to 2 minutes. Pour in 1/2 cup of the reserved pasta water. Add the garlic, chili paste, and blanched broccoli rabe to the purple spaghettini, toss gently, and transfer onto individual plates or one big platter. Finish with grated pecorino cheese.





Tagliarini with Manila Clams and Calabrese Sausage

In different incarnations, this has been a part of my repertoire for 25 years. It's one of my all-time favorites, and all it needs is a cold glass of Pinot Grigio or a Bianco from Friuli to make it sing. Add some blanched rapini (broccoli rabe) to round out the meal.

Like many of my favorite dishes, this one began with fishermen. They brought dried sausages on their boats, caught clams, and cooked the two together for supper. You'll find variations of this shellfish-and-cured pork idea in China, Portugal, Spain -- in just about every fishing village around the world.

You can use either cherrystone or Manila clams. Manilas open faster than cherrystones, within about four minutes. If you don't own a sauté pan large enough to hold a pound of pasta and a lot of clams, a big roasting pan set right on the burners of your stove will work in its place, or you can use a Dutch oven. Taste before adding any salt; the sausage has a good amount of salt and you may not need any extra.

Wine Pairing: Greco, Pinot Grigio, or Friuli Bianco

Serves: 6 to 8

Ingredients:

24 manila clams or cherrystone clams (1 pound), scrubbed
1/4 cup extra-virgin olive oil
1/4 cup sliced garlic
3 cups dry white wine
1/2 cup chopped fresh basil
3/4 cup peeled and diced Calabrian sausage or any spicy salami or chorizo
1/2 teaspoon freshly ground black pepper
1 1/2 pounds fresh egg pasta or store-bought, cut into tagliarini (1/8-inch-wide ribbons), or 1 pound dried tagliarini
1/2 cup chopped fresh flat-leaf parsley
1/4 cup late-harvest extra-virgin olive oil for tossing

Directions:

Toss out any clams that aren't tightly closed. Bring a large pot of salted water to a boil over high heat.

Heat a large sauté pan, roasting pan, or Dutch oven over medium-high heat. Add the olive oil and, when it's hot, add the garlic. Sauté until the garlic is light brown. Immediately add the clams and cook until you hear them popping, no more than 1 to 2 minutes. Remove the pan from the heat and pour in the wine.

Increase the heat to high, place the pan on the heat for just 30 seconds, then reduce the heat to medium-high. (If using cherrystone clams, you'll need to cover the pan.) Using tongs, transfer the opened clams to a baking sheet. Shake the pan to redistribute the closed clams. (If cooking cherrystone clams, lift the lid every 30 seconds or so and take out any opened clams.)

After 5 minutes, give any clam that has not opened a good tap with a pair of tongs or a metal spoon, and put it back in the liquid, cooking for another minute to see if it will open. Discard any clams that do not open. Increase the heat to high and bring the liquid to a boil, cooking for about 1 minute to reduce the liquid. Add any clam juice to the pan, along with the basil, sausage, and black pepper.

Cook the pasta in the boiling water for about 6 minutes, or until not quite al dente, because you'll finish cooking it in the pan used to cook the clams. (Again, the clock isn't as important as tasting to tell when the pasta is ready.) Reserve 2 cups of the pasta water, then drain the pasta.

Add the pasta to the sauté pan and toss for 1 minute. Add the clams and the parsley and toss. If the pasta is dry, add 1/2 cup of the pasta water, or more if needed. Cook until the pasta is al dente, about 2 minutes more for fresh pasta or 3 to 4 more for dried. Taste to tell when the pasta is perfect. Toss with the late-harvest olive oil and serve right away.



Salsa di Parmigiano

Serves: 2+ Cups

8 ounces Parmesan cheese, broken into 1" chunks
8 ounces Asiago cheese, broken into 1" chunks
1 tablespoon chopped garlic
1 teaspoon freshly ground black pepper
2 tablespoons chopped basil
2 tablespoons chopped scallions
1 teaspoon pepper flakes
1-1/2 cups extra-virgin olive oil

Directions:

Place all of the ingredients in the bowl of a food processor. Pulse for about 10 seconds, to break the cheese into small granules. (Use a rubber spatula to scrape down and recombine between every couple of pulses.)

Transfer the salsa to a sealed container and refrigerate for up to a week. Bring to room temperature before serving.


*** Check out Holiday Recipes From Dennys Food and Recipes


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Best Spiritual Posts
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

Fall Comfort Food NYC Chef Style: Braised Osso Buco, Risotto, Salad

Check out how to make Italian comfort food in an hour, all done in the oven - 3 recipes.




*** Another version of Osso Buco served with sweet potato fries by @joefoodie at flickr


From Denny: Chef and cookbook author Ron Suhanosky paid a visit to The Early Show on CBS to show home cooks how to make the ultimate comfort food, Italian style, called Osso Buco. If you have never enjoyed this tasty dish now is the time to try your hand at making it at home! It's one of those dishes I will get when I dine out and the weather is really cold and wintry as it warms you right up. Make sure you don't eat for three days before because this is hearty filling food. :) This would be a great holiday meal this Thanksgiving, Christmas or New Year season.

Chef Suhanosky founded the Sfoglia restaurants in Manhattan and Nantucket. He is now off on his own adventures, leaving the restaurants in good hands. His passion? Bringing people together over great food.


Recipes Featured:

Braised Osso Buco with Fall Root Vegetables
Risotto All'Amarone with Prunes and Crushed Amaretti
Shredded Kale, Orange and Hazelnut Salad









Braised Osso Buco with Fall Root Vegetables

INGREDIENTS:

4 pieces Veal Osso Buco
1 large carrot, peeled and rough cut
1 stalk celery, cut into 2 inch pieces
1 Spanish onion, cut medium dice
4 parsnips, peeled and rough cut
1 large turnip, peeled and cut into 2 inch squares
2 tablespoons grape seed oil
1 sprig rosemary
1 cup red cooking wine
6 cups water
Salt and cracked black pepper to taste


METHOD:

Preheat oven to 400°F. In a heavy bottomed Dutch oven pan, place grape seed oil over medium heat. Season Osso Buco and sear all sides until golden brown. Add all cut vegetables into Dutch oven and deglaze pan with red wine. Add water and rosemary sprig. Bring to a boil on the stove, then cover with lid and put in the oven for one hour or until meat is falling off the bone. Season to taste and serve.







Risotto All'Amarone with Prunes and Crushed Amaretti

INGREDIENTS:

2 tablespoons grape seed oil
1 cup coarsely chopped onions
2 cups canaroli rice
1 cup Amarone wine
6 cups water
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
1 cup quartered prunes
6 amaretti cookies, 3 double packages, crushed


METHOD:

Add the grape seed oil and chopped onions to a room temperature 3 quart sauce pan. Turn on the heat to medium and sauté stirring occasionally until the onion is translucent, about 3 - 4 minutes. It's important that the onion doesn't take on color.

Add the rice to the pan and stir into the onions. Let the rice "toast", or dry out - you'll see the kernels become opaque, 1 - 2 minutes. Agitate the pan to keep the rice from sticking to the bottom. Add 1/2 cup Amarone and let it evaporate. Begin to add the water 2 cups at a time. Keep stirring in order to release the starch.

Continue to shake the pan from time to time. Add the next 2 cups of water when a wooden spoon dragged through the rice reveals a pathway. Add the salt and pepper.

During the addition of the last two cups of water to the rice add 3 tablespoons butter and the 1/2 cup grated Parmesan, then begin to make the topping.

Add the prunes, remaining Amarone and butter to a small, room temperature skillet. Turn heat to medium-high and reduce the liquid to syrup, about 8 - 10 minutes.

To serve add the risotto to a warm, shallow bowl. Place the topping in the center and let it sink into the rice. Alternately make individual plates for each person to be served.




Shredded Kale, Orange and Hazelnut Salad

INGREDIENTS:

2 pounds Black Tuscan Kale
2 whole Oranges
1/2 cup Hazelnuts
2 tablespoons Parmesan Cheese
1 tablespoon Balsamic Vinegar
2 tablespoon Extra Virgin Olive Oil
Salt and Pepper to taste

METHOD:

Wash kale thoroughly to remove all dirt and grit and spin dry. Remove large stems and veins from all leaves. Roll up leaves and roughly chop or shred. Segment oranges and reserve the juice. Toast hazelnuts and chop. Combine kale, orange segments hazelnuts and parmesan cheese in a large bowl. Dress with olive oil, balsamic vinegar, and a little of the orange juice. Season with salt and pepper.


*** Check out Holiday Recipes From Dennys Food and Recipes


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Healthy Recipes: Chef Menu Goes Vegan, 3 Recipes

Check out some healthy vegan substitutes from funny chef author of Skinny Bitch Cookbook.

From Denny: President Bill Clinton is the most recent celebrity to go vegan to help regain a healthier heart after years of dietary abuse. His daughter Chelsea is a vegan, a former dancer, now gaining a Master's Degree in International Health, read her father "the riot act" about his poor diet. He is now a convert.

There are a lot of great vegan subsitutes for many common familiar ingredients we use in our everyday cooking. In this video clip, Chef Kim Barnouin, author of the popular "Skinny Bitch: The Ultimate Everyday Cookbook," talks with Steven Fabian about those vegan substitutes and the easiest ways to eat out vegan. This cookbook is toatlly vegan, full of recipes for tasty appetizers and tantalizing desserts, simple to make and good for you.

These recipes are from "The Early Show on Saturday Morning"'s "Chef on a Shoestring" challenge of preparing a three-course vegan dinner on the wallet skinny budget of $40.

In her first recipe using kale in a soup, remember that kale is high in calcium. Calcium helps you lose weight. It's important to take in a lot of calcium every day because it does leach out of your body at a high rate.

Dark, leafy green vegetables like kale are great for your liver too. It helps boost the liver function to detoxify better. Dark, green leafy veggies are also great for your nervous system and eyes.

Why not take a diet vacation every now and then and try vegan? You might find some favorites to add to your regular diet and enjoy healthy eating!


Recipes Featured:

Kale and White Bean Soup
Polenta Crusted Eggplant Parmesan
Chocolate Cupcakes with Peanut Butter Frosting








Kale and White Bean Soup

From Chef Barnouin: While this might be a nourishing winter soup, it makes me feel good any time of year. I am a big fan of kale because it's high in fiber, acts as a powerful detoxifier, and is packed with nutrients that may help fight cancer. And for all us Skinny Bitches, it also helps fight fat.

Makes: 6 Servings

Ingredients:

2 tablespoons grapeseed oil
1/2 onion, finely chopped
1 garlic clove, chopped
1 cup (130g) peeled and chopped carrots
1 celery stalk, chopped
1/2 cup (75g) peeled and cubed potatoes
2 tablespoons tomato paste
6 cups (1.4 l) water
2 tablespoons white miso paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
2 cups (135g) chopped kale with the hard spine removed
1 (14 ounce/400g) can white beans, drained and rinsed
1/4 teaspoon dried thyme
1 tablespoon chopped fresh basil
Pinch of Pepper

Directions:

Heat the oil in large saucepan over medium heat. Add the onion and sauté until golden brown, about four minutes. Add the garlic, carrots, celery, potatoes, and tomato paste until the ingredients are well combined. Add the water, white miso, cumin, coriander, and salt and bring to a boil. Lower the heat and simmer 30 minutes. Add the kale, white beans and thyme and simmer another half hour. Garnish with basil and pepper before serving.

Cal: 150 Fat: 5g Sat Fat: 0g Carb: 21g Fib: 5g Pro: 5g







Polenta Crusted Eggplant Parmesan

From Chef Barnouin: Yet another elegant dish for a special treat. The "Italian grits" make it a fun, comfort food, but eggplant always breathes of class.

NOTE: Vegan Brown gravy mix is available at most specialty health retailers such as Whole Foods. Brands like Hain Pure foods (www.hainpurefoods.com ) and Simply Organic (www.simplyorganic.com ) are both healthy options.

Ingredients:

2 1/2 cups (600g) diced Italian Style Tomatoes
2/3 Packet Vegan Brown Gravy Mix
1/2 cup (70g) dry, quick cooked polenta
1/4 cup (20g) Vegan Parmesan cheese
2 tablespoons garlic powder
1/4 teaspoon salt
White Pepper to taste
2 medium Japanese eggplants, sliced 1/4 inch thick lengthwise
1/4 cup (60 ml) vegan mayonnaise
3 tablespoons grapeseed oil
3/4 cup (85g) shredded Vegan mozzarella cheese
2 tablespoons chopped fresh parsley

Directions:

Preheat the oven to broil.

In a small saucepan, simmer the tomatoes. Add the gravy mix and stir until well blended. Cover and keep warm. In a small flat dish, combine the polenta, Parmesan cheese, garlic powder, salt and white pepper. Spread both sides of each of the eggplant slices with about 1 teaspooon of the vegan mayo. Press the eggplant into the polenta mixture, making sure to cover both sides.

Heat a large sauté pan over medium high heat and add the grapeseed oil. Place the coated eggplant slices into the hot oil, making sure that each piece is on top of oil, not just the hot, dry pan. Saute until golden brown on each side. Remove the eggplant from the pan and top each one with 1 to 2 slices of the mozzarella cheese. Place on a cookie sheet and broil 2 to 3 minutes, or until the cheese melts. To serve, arrange on a plate and top with the tomato sauce. Garnish with fresh parsley.

Cal: 260 Fat: 19g Sat Fat: 2.5g Carb: 26g Fib: 7g Pro: 7g






Chocolate Cupcakes with Peanut Butter Frosting

From Chef Barnouin: I know it's a basic, everyday cupcake flavor, but I feel it should be a staple in a cookbook, the go-to recipe for almost every occasion. This has a nice hint of orange that pairs well with the chocolate.

Makes: 12 cupcakes

Ingredients:

2 1/2 (320g) cups of unbleached, all purpose flour
3/4 cup (70g) unsweetened cocoa powder
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (120 ml) almond milk
1 teaspoon apple cider vinegar
1/2 (115g) Earth Balance at room temperature (soy butter substitute)
1 cup (200g) evaporated cane sugar
1 teaspoon vanilla extract
1/2 cup (120 ml) orange juice
1 teaspoon grated orange peel

Directions:

Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with crimped paper liners.

In a large bowl, sift together the flour and the cocoa powder. Add the baking soda, baking powder, and salt. In a separate bowl, mix together the milk and the apple cider vinegar and let sit until lightly curdled.

In a separate large bowl, beat together the Earth Balance and the sugar with an electric mixer until fluffy, about 2 minutes. Add the vanilla and beat an additional 30 seconds. Pour the flour and milk mixtures into the sugar mixture and stir until well combined. Add the orange juice and orange peel and stir together, but do not overmix. Pour the batter into the prepared muffin pan, filling each liner about two-thirds full. Bake about 15 minutes or until toothpick is inserted in the center of the cupcake comes out clean. Remove from the oven and set on a wire rack to cool completely. When cooled, frost with your favorite frosting. Garnish with fresh parsley.

Cal: 220 Fat: 8g Sat Fat: 3.5g Carb: 37g Fib: 3g Pro: 4g






Peanut Butter Frosting

Makes: 1 1/2 cups

Ingredients:

2 cups (200g) confectioner's sugar
1/4 cup (65g) organic creamy peanut butter
1 teaspoon vanilla extract
1/4 cup almond milk

Directions:

Using an electric mixer, beat together the confectioner's sugar and the peanut butter in a medium bowl until creamy. Add the vanilla and almond milk, and beat an additional two minutes.

Cal: 110 Fat: 3g Sat Fat: 0g Carb: 21g Fib: 0g Pro: 1g



FOOD FACTS from Epicurious.com

GRAPESEED OIL: Extracted from grape seeds, most of this oil comes from France, Italy or Switzerland, with a few sources now in the United States. Some grapeseed oils have a light "grapey" flavor and fragrance but most imported into the United States are on the bland side. Grapeseed oil can be used for salad dressings and, because it has a relatively high SMOKE POINT, it's also good for sautéing. It may be stored at room temperature (70°F or under) or in the refrigerator. Grapeseed oil is available in gourmet food stores and some supermarkets.

KALE: This attractive, nonheading member of the cabbage family has been cultivated for over 2,000 years. Though it grows in warm climates, it's happiest in colder climes where for centuries its high vitamin content has made it particularly popular with northern Europeans. Kale has a mild, cabbagey flavor and comes in many varieties and colors. Most kale is easily identified by its frilly leaves arranged in a loose bouquet formation. The color of the leaves of the varieties most commonly available in the United States is deep green variously tinged with shades of blue or purple. There are ornamental varieties in gorgeous shades of lavender, purple and celadon green. Kale's best during the winter months, though it's available year-round in most parts of the country. Choose richly colored, relatively small bunches of kale, avoiding any with limp or yellowing leaves. Store in the coldest section of the refrigerator no longer than 2 or 3 days. After that, the flavor of kale becomes quite strong and the leaves limp. Because the center stalk is tough, it should be removed before the kale is used. Kale may be prepared in any way suitable for spinach and small amounts make a nice addition to salads. Kale, a CRUCIFEROUS vegetable, provides ample amounts of vitamins A and C, folic acid, calcium and iron.

EGGPLANT: Because the eggplant is a member of the nightshade family, it's related to the potato and tomato. Though commonly thought of as a vegetable, eggplant is actually a fruit, specifically a berry. There are many varieties of this delicious food, ranging in color from rich purple to white, in length from 2 to 12 inches and in shape from oblong to round. In the United States, the most common eggplant is the large, cylindrical- or pear-shape variety with a smooth, glossy, dark purple skin. It's available year-round, with the peak season during August and September. Choose a firm, smooth-skinned eggplant heavy for its size; avoid those with soft or brown spots. Eggplants become bitter with age and are very perishable. They should be stored in a cool, dry place and used within a day or two of purchase. If longer storage is necessary, place the eggplant in the refrigerator vegetable drawer. When young, the skin of most eggplants is deliciously edible; older eggplants should be peeled. Since the flesh discolors rapidly, an eggplant should be cut just before using. Bitter, overripe fruit can benefit by the ancient method of salting both halves and weighting them for 20 minutes before rinsing; the salt helps eliminate some of the acrid taste. Eggplant can be prepared in a variety of ways including baking, broiling and frying. It does, however, have spongelike capacity to soak up oil so it should be well coated with a batter or crumb mixture to inhibit fat absorption. Many other varieties of this versatile fruit are now finding their way into some markets. The very narrow, straight Japanese or Asian eggplant ranges in color from solid purple to striated shades and has tender, slightly sweet flesh. The Italian or baby eggplant looks like a miniature version of the common large variety, but has a more delicate skin and flesh. The appearance of the egg-shaped white eggplant makes it clear how this fruit was named. It has a tougher skin, but firmer, smoother flesh. In general, these varieties can be cooked in many of the same methods as the large eggplant. They rarely require salting, however, and usually benefit from a short cooking time.



*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Best Spiritual Posts
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor