three swingin' chicks recipes

Backyard Egg Salad Sandwiches

2010-02-15T15:14:00.000-08:00

Glorious Cleo the Egg Layer

I've never felt the need to Twitter any chicken news, until today. What could be so important that it had to be instantly shared across the world? Well, today I witnessed something that I wanted to immediately tell everyone I knew: Today I watched Cleo lay an egg!

This afternoon when I went into the coop to collect the eggs, there was Cleo sitting in the nest cooing and making all sorts of soft maternal sounds. She didn't seem bothered by my presence, so I settled down in the coop and proceeded to wait and watch. It can take a chicken 20 to 30 minutes to lay an egg, so I had no idea how long I'd have to wait. In the meantime, I patiently sat there wishing I'd brought the camera.

She cooed and wiggled her butt, used her head to throw nesting material around and a few times repositioned herself to get the perfect position, all the while keeping up a low gentle murmur. Finally, when my legs were starting to cramp and I wondered if I should leave her to it, she raised her legs and rear keeping her head low, and in an instant out popped an egg. The egg was shiny and wet with the bloom that dries quickly but keeps bacteria from entering the shell. She instantly went to work moving the egg with her beak into the corner of the nest, presumably to protect it and keep it safe.

At that moment, as I watched her gently and carefully move that unfertilized egg that would never hatch into anything, I felt an overwhelming sadness that maybe I shouldn't be snatching her precious eggs and eating them for breakfast. But of course, they will never hatch and tomorrow she will lay another one and such I guess is the life of a chick. However, her gentleness and care was a good reminder to me of the precious gifts my chicks give.

Cleo's Egg

I do personally thank each of my chicks every day for the eggs they lay, but I especially thanked Cleo today for letting me witness her miracle. I'll eat that egg with extra blessings and wonder.

Cleo's eggs are beautiful. They are olive green on the outside, but blue on the inside! The color of an egg will not change the flavor, but it does make it more interesting to peel. Lulu's eggs are light blue inside and out, while Roxanne's eggs are brown on the outside and white on the inside.

Sometimes the best way to enjoy backyard eggs is the simplest. Today for lunch we had egg salad sandwiches. Yum....it added a touch of spring to this sunny winter day.

Backyard Egg Salad Sandwiches

6 eggs, preferably at least 1 week old organic, free-range eggs
1 large shallot, minced
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1/3 cup mayonnaise
sliced artisan bread
mixed baby greens

Place eggs in a medium saucepan, cover with hot water and bring to a gentle boil over high heat. Reduce the heat to medium-low and simmer very gently for 9 minutes (the water should lazily burp and bubble occasionally, but the eggs should never bounce or rattle; adjust the heat as necessary). Place the eggs in a bowl of ice water until cool. Peel and chop the eggs.

I usually chop them in my hand just as my grandmother did and mother still does. Does your mother or grandmother do this too? I know it's not the safest, but I fall back into old habits when making this recipe. Just for the record, it's safer to use a cutting board.

Toss the eggs with the shallots, pepper and salt.

Gently stir in the mayonnaise.

Makes 4 huge sandwiches or 6 normal-size sandwiches

Vietnamese Sandwiches

2010-01-19T18:31:00.000-08:00

I love leftovers. Because I cook a lot, my fridge and freezer often are filled with a nice assortment of leftovers, which I usually don't mind. Sometimes, however, leftovers pose a problem. Such was the case last week when I couldn't stop nibbling the leftovers of a wonderful chicken liver pâté I had made. A couple of tastes are fine, but night after night of buttery pâté is enough to totally blow anyone's January resolutions. The problem was I just couldn't throw it away.

You see the reason I developed the pâté was to use everything the chicken has to offer. Not only the meat, but also the parts that are normally tossed aside such as the liver. It's important to utilize the whole bird.

I wanted to use the rest of the pâté as part of a meal, but the first thing that came to mind, Beef Wellington, was way too rich for after-holiday fare. Then I remembered that liver pâté is part of the traditional Vietnamese sandwich called bahn mi.

Bahn Mi

As with most things Vietnamese, this sandwich is light, fresh and satisfying. Assembled in a crisp baguette-style roll (the best ones are from the Asian markets or Vietnamese bakeries), layers of roast pork and pâté are topped with crisp cucumbers, carrots and cilantro keeping it light and crunchy.

Almost a full salad within the sandwich.

Flavored with spicy Sriracha Hot Chili Sauce, fish sauce and soy sauce, it offers a taste sensation more complex than any traditional American sandwich.

Sriracha - The Rooster Sauce
(Follow the link for the behind the scenes story of this American Asian-style hot sauce.)

Even if you don't have liver pâté in your fridge, give this sandwich a try. Its spicy fresh taste may be just the thing to liven the upcoming football weekend frenzies.

Bahn Mi
Vietnamese Hero Sandwiches

2 tablespoons mayonnaise
1/4 to 1/2 teaspoon Sriracha chili sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
1/2 tablespoon water
2 hero buns, split
1/4 cup liver pâté or liverwurst, optional
1/3 cup thinly sliced cucumbers
1/2 cup thinly sliced roast pork
1/4 cup julienne carrots
6 sprigs fresh cilantro

Stir together the mayonnaise and the chili sauce. In a separate bowl, stir together the fish sauce, soy sauce and water.

Smear the mayonnaise over the top half of each bun. Spread the liver pâté over the bottom half of each bun. Layer the cucumbers over the pâté, top with the pork, then the carrots and finish with the cilantro.

Drizzle the fish sauce mixture over the sandwich before serving.

Serves 2

Scrambled Egg Breakfast Wraps

2009-07-25T14:56:00.000-07:00

Garden Salsa:
1/2 small tomato
1/4 cup chopped onion
2 tablespoons chopped green bell pepper
2 tablespoons coarsely chopped cilantro
Salt and pepper to taste
Hot sauce to taste

Wrap:
1 or 2 eggs
Salt and pepper to taste
1/2 tablespoon butter
1 flour tortilla
1/4 cup shredded cheddar cheese
Sour cream to taste

Combine all the salsa ingredients in a small bowl and set aside.
Whisk the eggs in a medium bowl until frothy. Sprinkle with the salt and pepper. Melt the butter in a small nonstick saucepan over medium heat. Pour in the eggs and cook over medium to medium-low heat, stirring constantly, until the eggs begin to form large curds but are still very moist. Spoon the eggs down the center of the tortilla.
Sprinkle the eggs with the cheese. Top with the sour cream and a couple of spoonfuls of salsa; roll up.

Serves 1

Toad in the Hole

2009-07-25T14:51:00.000-07:00

1 tablespoon butter
1 slice bread
1 egg
Salt and pepper to taste

Butter both sides of the bread. Cut out a circle in the middle of the bread using a glass. Place the bread, along with the cut out piece, in a nonstick skillet over medium heat. Break an egg into the center hole of the bread and season the egg with salt and pepper.
Cook the bread and egg 2 to 3 minutes or until the bread is toasted and the egg is set on the bottom. Very carefully turn the bread with the egg and the cut out piece of bread over, and cook until the bread is lightly toasted.

Serves 1

Do-It-Yourself-Deviled Eggs

2009-07-25T14:43:00.000-07:00

1 hard-cooked egg*
1 tablespoon mayonnaise
1 to 2 teaspoons sliced green onions
Your choice of seasonings to taste (use very small amounts to begin with and taste before adding more)
Options: Curry powder, Asian sesame oil, soy sauce, fish sauce, hot sauce, mustard, smoked paprika, chutney, garlic, cheese, lemon or lime, etc.
1 teaspoon chopped fresh herbs (such as cilantro, parsley, dill, tarragon, basil)
Salt and pepper to taste

Peel the egg. Slice the egg in half lengthwise. Gently scoop out the egg yolk and place in a small bowl. Reserve the egg whites. Mash the yolk using a fork until finely crumbled. Stir in the mayonnaise until blended. Stir in the green onions.
Stir in any seasonings to taste, if desired.
Stir in any fresh herbs if desired. Season with salt and pepper to taste.
Spoon the egg yolk mixture back into the egg whites.

Serves 1

*To hard-cook the egg, place the egg in a small saucepan and cover with water. Bring to a boil over high heat. When the water is just starting to boil, turn down the heat until small bubbles form and boil gently for 9 minutes. Immediately place the egg in ice water or very cold water and let sit until cold.

Goat Cheese Stuffed Eggs with Fresh Herbs

2009-04-07T07:30:00.000-07:00

(photo taken by Stafford Photography)

Goat Cheese Stuffed Eggs with Fresh Herbs

This recipe of mine was first featured in the April/May 2008 issue of Cooking Pleasures magazine. Goat cheese adds creaminess and a slight tang to these deviled eggs.

6 hard-cooked eggs, halved, separated
2 ounces soft goat cheese, room temperature
6 tablespoons mayonnaise (I prefer Hellmann's)
2 teaspoons minced shallots
2 teaspoons minced fresh tarragon, chives, chervil, dill and/or basil
1/8 teaspoon salt
pinch freshly ground pepper

Mash egg yolks in a medium bowl with a pastry blender or a fork until well-crumbled. Add the cheese and continue to mash until blended. Blend in the mayonnaise until smooth. Stir in the shallots, herbs, salt and pepper.

Pipe the yolk mixture into the egg whites using a pastry bag and star tip or spoon the mixture into the whites.

Makes 12 deviled eggs

2009-03-30T07:45:00.000-07:00

Grilled Eggplant with Feta Cheese, Tomatoes and Basil

Grilled eggplant has a wonderful smoky quality to it. This versatile dish can be served as an appetizer, a vegetarian main course or as a side dish to chicken or pork. It can even be used as a sandwich filling for pita bread.

3 large garlic cloves, minced
1 small eggplant, unpeeled, sliced 1/2-inch thick
extra-virgin olive oil
1/2 lemon
coarse sea salt
freshly ground pepper
3/4 cup crumbled feta cheese
1 cup grape tomatoes, halved
1/4 cup coarsely chopped fresh basil

Heat the grill. Rub the garlic over the eggplant slices then brush the eggplant with olive oil. Grill the eggplant over medium to medium-low heat 5 to 10 minutes or until slightly charred and tender when pierced with a fork, turning once.

Place the eggplant slices on a large platter and drizzle with additional olive oil. Squeeze the lemon half over the eggplant slices and season to taste with salt and pepper. Scatter the cheese and tomatoes over the eggplant and top with basil.

Serves 4 to 6

The Perfect Egg

2009-03-04T06:00:00.000-08:00

The value of eggs is rising like a soufflé.

The pair of cardinals that mate every spring in our yard are back singing love songs. I know this because the lusty singing starts very early in the morning and wakes up the chicks before it's barely light. By the time I trudge out to the coop the girls already are cackling at top volume telling me the day is half gone.

The girls must also feel spring is on its way because they've been nesting. Not sitting over eggs in their nest, but rather creating nests wherever they feel like it. Lulu is developing quite a skill. In spite of having a clean nest box every morning, she has lately decided to play "Find the Egg" with me. She's laid eggs in the straw at the end of the run where I can't reach them. She's laid eggs under the evergreen tree next to the coop and she's laid eggs in the snow to crate a frozen variation. I almost stepped on one the other night because it was dark and I had no idea it was there.

Nesting Under the Evergreen

Maybe the girls are trying to hide their precious eggs. The latest news shows that the value of eggs is rising like a soufflé. New studies point to evidence that eggs not only lower blood pressure but are good for the heart. Even dieticians are recommending one egg a day as a great way to add protein to your diet at little cost. (On a side note, with the economy sinking, the value of backyard chickens appears to be rising. There was a local theft of five hens this past weekend causing all of us to rethink our coop security.)

When I want to truly savor the fresh taste of these precious eggs I opt for something simple. Lately I've been on a quest to find the best soft-cooked eggs. Perfecting the soft-cooked egg is a bit of an art form. The whites should be firm but still very tender. The yolk should be creamy on the outside and soft and runny in the center. Unlike other egg dishes, there is no way to tell if you've got it right until you slice off the top and slide your spoon in--then it's too late to make any changes.

I've tested numerous methods by chefs and home cooks alike and have had success with two very different methods. Choose your favorite.

Perfection

Perfect Soft-Cooked Eggs

Tips: Start with cold large eggs.
Choose the smallest saucepan that will fit the number of eggs in one layer.
Use gentle heat, never boil the eggs rapidly.

Method #1: Gentle Simmer

Bring a small saucepan of water to a full boil over high heat.
Gently lower the eggs into the boiling water and immediately turn the heat down to medium-low keeping the eggs at a very soft gentle simmer.
Cook the eggs for 5 1/2 to 6 minutes, adjusting the heat as necessary.
Run the eggs under cold water for about 30 seconds to stop the cooking and serve.

Method #2: Off the Heat

Place the eggs in a small saucepan and barely cover with cold water.
Bring the water to a full rapid boil over high heat.
Immediately remove the pan from the heat and let stand, uncovered, 4 minutes.
Run the eggs under cold water for about 30 seconds to stop the cooking and serve.

Roasted Mushroom Linguine with Parmesan Eggs

2009-02-18T06:41:00.000-08:00

In honor of The Year of the Egg, I recently made a roasted vegetable pasta with eggs. Italians have always used eggs in pasta, the most famous dish being Pasta Carbonara. The eggs add extra protein and creaminess to the sauce. This recipe is tossed at the last minute with lightly fried eggs. The eggs add flavor while the creamy yellow yolk adds richness to the sauce.

Roasted Mushroom Linguine with Parmesan Eggs

1 (6 oz.) pkg. cremini mushrooms (also called baby portobellos or baby bellas), halved
1 (3.5 oz.) pkg. shiitake mushrooms, stems removed and discarded, caps halved
1 red or orange sweet potato (usually labeled yams), cut into 1/2-inch pieces
1/2 cup coarsely chopped shallots
3 large garlic cloves, minced
4 tablespoons extra-virgin olive oil, divided
½ teaspoon coarse sea salt
¼ teaspoon freshly ground pepper
1/2 cup white wine
8 oz. linguine
3 eggs
1/3 cup shredded Parmigiano-Reggiano cheese

Heat the oven to 400°F. Toss the cremini and shiitake mushrooms with the sweet potato, shallots, garlic and 2 tablespoons of the olive oil in a large bowl. Spread the vegetables in a single layer in a large rimmed baking sheet and set the bowl aside for later. Bake 20 to 25 minutes or until the vegetables are browned and tender.

Toss the cooked vegetables in the original bowl with 1 tablespoon of the olive oil along with the salt and pepper. Place the baking sheet over medium heat on the stovetop. Pour in the wine and bring to a boil. Boil 1 minute or until the wine is reduced to about 1/3 cup, scraping up the browned bits as the wine reduces. Pour over the vegetables.

While the vegetables are roasting, cook the linguine according to the package directions. Drain well and toss with the mushroom mixture. Place in a large shallow serving bowl and cover to keep warm.

Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat until warm. Add the eggs, being careful not to break the yolks. Cover and cook 1 to 2 minutes or until the whites are just set but the yolks are still runny, adjusting the heat if necessary. Place the eggs on top of the pasta. Generously sprinkle the cheese over the eggs and pasta. Bring to the table and gently toss the eggs into the pasta, cutting the eggs into large pieces as you toss.

Serves 4

Chewy Chocolate Brownie Cookies

2009-02-10T14:35:00.000-08:00

I recently got together with some long-time friends for a mid-winter women's getaway. We came prepared with the essentials: lots of wine, other libations, and enough food to sustain us for days in case we were snowed in. Of course we didn’t need to bring any food as we were eating all of our meals out, but as women always do we came prepared and ready to nourish! One of the goodies I tucked away in my bag was a tin of homemade chocolate cookies. They were opened and passed around before we even got to our destination. Friends, laughter and chocolate—three keys to the perfect getaway!

With Valentine’s Day coming up, these cookies would make a great treat for anyone you love. They’re like bite-size brownies: shiny and crackly on top with a soft fudgy center.

Chewy Chocolate Brownie Cookies
I first tasted these cookies last year while in New Orleans for a food conference. They were the winner of the Louisiana Cookin’ magazine’s Reader Recipe Contest. I’ve changed the name of these cookies and adapted the recipe slightly. If you’re like me and really love dark chocolate, I suggest using 8 oz. bittersweet chocolate, cut up, in place of the semisweet chocolate chips. Whenever I use chocolate I always splurge and buy the best chocolate available. It does make a difference.

8 oz. semisweet chocolate chips
4 tablespoons butter, cut up
2/3 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 eggs
¾ cup packed light brown sugar
1 teaspoon vanilla extract
1 (12 oz.) pkg. bittersweet chocolate chips

Heat the oven to 350°F. Line cookie sheets with parchment paper. Combine the semisweet chocolate chips and butter in a small microwave-safe bowl and microwave on high in 20-second increments, stirring every 20 seconds until the chips are almost melted. Stir until smooth. Whisk together the flour, baking powder and salt in another small bowl.

Beat the eggs, brown sugar and vanilla in a large bowl on medium speed for 3 minutes or until the mixture is light and fluffy. Reduce the speed to low and beat in the melted chocolate. Beat in the flour mixture just until blended. Stir in the bittersweet chocolate chips.

Drop by 1 1/2 tablespoons (a tiny ice cream scoop works perfect) onto baking sheets. Bake, one sheet at a time, for 9 minutes or until the tops are shiny and cracked and the centers are soft. Place the cookie sheet with cookies on a cooling rack and let sit for 3 minutes to allow the cookies to firm slightly. Remove the cookies to the cooling rack and cool completely.

4 dozen cookies

Brown-Buttered Eggs

2009-01-15T12:08:00.000-08:00

With cooking, simpler is often better. It’s especially true with freshly laid eggs. Lulu is my prize-winning egg layer. In spite of her cranky disposition, she lays more eggs than either of the other two. Right now, she’s the only one laying in this cold spell we’re having.

With fewer eggs, every single egg is precious. We eat the eggs with little embellishment to truly appreciate their fresh flavor. This recipe is a great example: A simple fried egg topped with nutty-flavored brown butter and a splash of lemon over toasted artisan bread. Delightful!

Brown-Buttered Eggs

2 eggs
1 tablespoon unsalted butter
2 slices artisan bread, toasted and lightly brushed with extra-virgin olive oil
1 teaspoon fresh lemon juice
Coarse sea salt
Freshly ground pepper

Heat a small nonstick skillet over medium heat just until the pan becomes warm. Add 1/2 tablespoon of the butter to the pan, letting it slowly melt while swirling the pan to evenly coat the bottom. Add the eggs and cover, lowering the heat to medium-low when the butter and eggs begin to bubble—a sign they’re cooking too fast. Cook 1 to 2 minutes or until the whites are just set but the yolks are still runny.

Arrange the eggs over the toasted bread. Return the skillet to medium heat and add the remaining ½ tablespoon of butter. Melt the butter while swirling the pan and cook briefly, about 10 to 20 seconds, until the butter begins to smell toasted and turns a nutty-brown color. Watch carefully as the butter can over-brown very quickly. Pour in the lemon juice but stand back as it sizzles and spits. Immediately pour over the eggs and toast and sprinkle with salt and pepper.

Serves 2

White Bean and Hominy Chicken Chili

2009-01-08T11:52:00.000-08:00

My large enormously heavy flame-orange enameled cast-iron Le Creuset pot is getting a workout these days. I’ve entered huddle mode. That is, I’m not doing much beyond huddling around steaming pots of soup, stew and chili. January in Minnesota will do that to you.

I’ve made three pots of soup in the last 2 ½ days with more on the way. Soups and chilies are my way of fighting the cold weather, the bad economic news and the latest world crisis. Tensions fade when you tuck into a warming bowl. Plus, having a stockpile of soup in the freezer may soon end up being worth more than stock certificates, if the latest Wall Street news is any indication.

Last night we sunk our spoons into White Bean and Hominy Chicken Chili. It’s a simple chili, basic but stick-to-the-ribs hearty. Best of all for those of us trying to take off holiday pounds, it’s low in calories—only 190 calories per serving. Perfect!

White Bean and Hominy Chicken Chili
Adding toppings is half the fun of eating chili. So pile on the chopped cilantro, sliced green onions, chopped serrano chiles and diced tomatoes. (For those of you lucky enough not to be counting calories go for the cheese, sour cream, avocados and chips—just don’t let the rest of us see you.)

If you’ve never used hominy before you’re in for a pleasant surprise. You can find it in the canned bean or vegetable section of the grocery store. It’s made from dried corn kernels from which the hull and germ have been removed. The canned version is ready to use. You’ll find the flavor of the chewy tender kernels reminiscent of corn tortillas.

1 tablespoon extra-virgin olive oil
1 large onion, coarsely chopped
1/3 cup finely chopped shallots
3 large garlic cloves, minced
1 (28 oz.) can fire-roasted diced tomatoes
1 (15.6 oz.) can Great Northern or navy beans, undrained
1 (15.5 oz.) can white or yellow hominy, drained and rinsed
1 (14 oz.) can lower-sodium chicken broth
2 to 3 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 ½ cups chopped cooked chicken breast

Heat the olive oil in a large pot over medium heat and swirl to lightly film the bottom of the pot. Add the onions and cook for about 3 to 5 minutes or until they are just starting to soften. Stir in the shallots and cook for 1 minute then add the garlic and cook for about 15 to 30 seconds or until the garlic just starts to smell great.

At this point, stir in the rest of the ingredients except for the chicken and bring to a boil over medium-high heat. Lower the heat to medium-low or low and gently simmer, stirring every now and then, for about 15 minutes. Stir in the chicken and cook another 15 minutes or until the flavors have blended.

5 (generous 1 ½ cup) servings
About 190 calories/serving

Copyright Janice Cole 2009

Smoky Grilled Chicken

2009-01-04T17:34:00.000-08:00

Smoked paprika is the key ingredient in this simple recipe. The Spanish slowly smoke the special peppers used for this paprika, known as pimenton, during the drying process giving this spice its rich flavor. There are mild and hot versions of smoked paprika. I always use the mild version but for those interested in heat look for the picante version. With its popularity smoked paprika is becoming widely available in supermarkets and specialty stores.

Smoky Seasoning Rub:
2 tablespoons smoked paprika
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon coarse salt
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pepper

Chicken:
4 boneless skinless chicken breast halves
1 tablespoon extra-virgin olive oil

Whisk together all of the rub ingredients in a small bowl to blend.

Brush the chicken breasts with the oil and coat generously with 2 tablespoons of the seasoning rub. (Store the remaining seasoning in an airtight container for another use.) Cover and refrigerate the chicken 1 to 4 hours to marinate.

Heat grill. Grill chicken over medium heat or coals 8 to 10 minutes, turning once, or until chicken is no longer pink in center.

Serves 4; Smoky Seasoning Rub makes 1/4 cup

Copyright Janice Cole 2008
Seasoning Rub is from Culinary Adventures by Janice Cole (North American Media Group 2008)

Rotini with Eggplant-Tomato Sauce

2009-01-04T17:31:00.000-08:00

Early fall is tomato and eggplant season. Nature does a good job of providing natural pairings when vegetables are harvested together. This pasta takes advantage of both. The smoky flavor of eggplant is accented with the bacon in this dish and the fresh mint provides the perfect accent to the sweetness in the season's ripe tomatoes.

8 oz. bacon, chopped
1 large onion, finely chopped
1/2 medium eggplant, peeled, chopped
4 cloves garlic, crushed and mashed to a paste with the side of a knife
4 cups diced tomatoes or 1 (28 oz.) can diced tomatoes
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon chopped fresh mint
8 oz. rotini pasta

Brown the bacon in a large skillet over medium heat until the bacon is almost crisp, stirring occasionally. Remove the bacon drippings. Add the onion, eggplant and garlic to the bacon in the skillet and continue cooking over medium heat 5 to 8 minutes or until the vegetables are soft and the bacon is crisp, stirring occasionally.

Stir in the tomatoes, basil, salt and pepper and bring the sauce to a boil. Cook over medium to medium-high heat 10 minutes or until the tomatoes are softened and the sauce is slightly thickened, stirring occasionally. Add the mint and cook an additional 2 to 3 minutes to allow the mint to flavor the sauce but still keep the fresh taste of the herb.

Meanwhile, cook the pasta according to the package directions; drain. Top with the sauce.

Serves 4

Copyright Janice Cole 2008

Salted Ginger Crisps

2009-01-04T17:21:00.001-08:00

I’ve been busy baking our holiday favorites the last few days. Every year I make family classics but always add a few new recipes to the mix. This year I’ve added a couple that I developed using Wisconsin butter: Salted Ginger Crisps and Espresso Chocolate Squares. I hope you enjoy them.

Salted Ginger Crisps

I developed these ginger cookies for the Wisconsin Butter Board and they’ve now become one of my favorites. The sea salt brings out the spicy ginger flavor. Check out this recipe and other great recipes on their website http://www.eatwisconsincheese.com/recipes/article.aspx?rid=2659.

Cookies
2 3/4 cups all-purpose flour
2 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) butter, softened
1 1/4 cups dark brown sugar, packed
1/4 cup mild molasses
1 tablespoon fresh ginger, peeled and grated
1 egg
2 teaspoon coarse sea salt

Icing
1 cup powdered sugar
1/2 tablespoon butter, melted
1/2 teaspoon light corn syrup
1 to 1 1/2 tablespoons milk

Cooking Directions:

In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, allspice and cloves; set aside. With an electric mixer, cream together 3/4 cup butter and brown sugar until fluffy. Add molasses and ginger; mix. Add egg; beat until blended. On low speed, slowly add flour and spice mixture, beating until blended. Divide dough in half; shape each half into a flat round. Cover with plastic wrap and refrigerate at least 3 hours or overnight.

Preheat oven to 350°F. Line baking sheets with parchment paper. On lightly floured surface, roll 1 dough round to 1/4-inch thickness dusting with additional flour, as necessary, so dough does not stick. Cut dough into desired shapes and place on prepared baking sheets. Sprinkle cutouts with salt; press lightly to adhere salt.

Bake 10 to 12 minutes or until slightly darker in color. Remove to a cooling rack; cool completely (cookies will crisp as they cool). Store in an airtight container at room temperature for up to 1 week.

Icing

In a medium bowl, whisk powdered sugar, butter, corn syrup and 1 tablespoon milk until smooth. Slowly add additional milk, if necessary, for desired consistency. Drizzle over cookies; let stand until icing is set.

Espresso Chocolate Squares

2009-01-04T17:18:00.000-08:00

A chocolate base and coffee filling combine the best of both worlds in this riff on a great cup of mocha java. I developed this recipe for the Wisconsin Butter Board. Check out this recipe and other great recipes on their website http://www.eatwisconsincheese.com/recipes/article.aspx?rid=2659.

Espresso Chocolate Squares

Crust
1 1/4 cups all-purpose flour
3/4 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
3/4 cup (1 1/2 sticks) butter, chilled and cut into pieces
1/2 cup miniature semisweet chocolate chips

Filling
1/4 cup heavy cream
1 tablespoon instant espresso coffee powder
2 (8 ounces) packages cream cheese, softened
1/4 cup (1/2 stick) butter, softened
3/4 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground allspice
2 eggs

Glaze
6 tablespoons miniature semisweet chocolate chips
1 tablespoon heavy cream
1/2 tablespoon butter
1/4 teaspoon instant espresso coffee powder

Cooking Directions:

Preheat oven to 350°F. Line a 9x13-inch baking pan with foil; butter bottom of foil.

Whisk together 1 1/4 cups flour, confectioners’ sugar and cocoa together in medium bowl; add 3/4 cup butter. Using a pastry blender or 2 knives, cut in butter until butter is the size of small peas. Stir in 1/2 cup chocolate chips; press into bottom of pan. Bake 20 minutes or until toothpick comes out clean; cool slightly.

Meanwhile, stir 1/4 cup cream and 1 tablespoon instant espresso together until coffee is dissolved. Using an electric mixer, beat cream cheese and 1/4 cup butter together. Add sugar, 1 tablespoon flour and allspice; beat until blended. Slowly beat in cream and coffee mixture. Add eggs, one at a time, beating until smooth. Pour batter over crust.

Bake 20 to 25 minutes or until edges are slightly puffed and center is set; set pan on a cooling rack.

Glaze

Melt 6 tablespoons chocolate chips with 1 tablespoon cream, 1/2 tablespoon butter and 1/4 teaspoon instant espresso in medium saucepan over low heat, stirring constantly. Drizzle over bars and refrigerate until set. Cover and store bars in refrigerator for up to 1 week.

Spiced Pumpkin Soup

2009-01-04T17:14:00.000-08:00

This rich creamy soup is made without cream! Rice is the secret ingredient that creates the smooth richness in this soup as it’s blended into a silky consistency. It’s delicately flavored with the Indian spices of garam masala and saffron. Garam masala is a spice blend fragrant with cinnamon, cloves, cumin and black pepper. It can be purchased in the spice aisle or the ethnic section of well-stocked supermarkets, Indian markets or you can create your own. The tastiest pumpkin to use is a sugar pumpkin, also called a pie pumpkin. They’re smaller than the large jack-o-lanterns. Butternut squash and other squash are tasty alternatives for the pumpkin.

1 ½ large onions, chopped
1 tablespoon extra-virgin olive oil
3 large garlic cloves, minced
6 cups cubed pumpkin or butternut squash (1-inch)
1 (32 oz.) container lower-sodium chicken broth
1 sprig fresh thyme or ½ teaspoon dried thyme
½ teaspoon garam masala or ground cinnamon combined with pinches of ground cloves and cumin
½ teaspoon salt
¼ teaspoon freshly ground pepper
Pinch of saffron threads, crushed
¼ cup basmati rice or white long grain rice
¼ cup plain yogurt (nonfat is fine)

Stir the onions and oil together in a large pot over medium heat until the onions are coated. Cover and cook 5 minutes to sweat the onions (the onions will glisten and be slightly softened). Uncover and cook 5 to 8 minutes or until the onions are golden brown, stirring frequently. Stir in the garlic and cook 1 minute, stirring continually. Stir in the pumpkin.

Pour the chicken broth over the pumpkin and stir in the thyme, garam masala, salt, pepper and saffron. Bring to a boil over high heat, stirring occasionally. Stir in the rice and reduce the heat to medium-low or to the point where it maintains a gentle boil. Cover, leaving the lid slightly ajar, and cook for 30 minutes or until the pumpkin and the rice are tender, stirring now and then.

If you have a hand blender (also called an immersion blender), use the hand blender to blend the soup in the pot until smooth. Otherwise, cool the soup to lukewarm and blend it in batches. Fill the blender container half to three-quarters full and pulse until the soup is smooth.

Whisk together 1/4 cup of the blended soup with the yogurt. Stir half of the yogurt mixture back into the soup and reserve the remaining mixture for the garnish.

Serve the soup warm with a dollop of the yogurt mixture swirled in the center.

Serves 4 (1 ½ cup servings)

Israeli Vegetable Tart

2009-01-04T17:12:00.000-08:00

I now have two chicks swingin’ their hips with feathers flying in the wind. Lulu has joined Roxanne and started molting. Casting off a coat of feathers and growing new ones takes a tremendous amount of energy leaving nothing additional for egg laying. With Roxanne still littering the yard with her own feathers, it means Cleo is the only one laying. She’s been trying to do her part but the weather is cool and she’s also slowing down.

We’re eating fewer eggs as a result. While longing for an egg dish, albeit one that needs only a few eggs, I came upon this wonderful recipe which uses only two eggs. It’s filled with Mediterranean vegetables and crowned with feta cheese and nuts.

Israeli Vegetable Tart
I adapted this recipe from a beautiful new book on Israeli cooking The Book of New Israeli Food by Janna Gur http://www.amazon.com/gp/product/0805212248. The tart is called a pashtida, which is Hebrew for any dish (with or without a crust) baked with eggs and cheese and filled with vegetables, meat or fish.

Dough for 1 (9-inch) single pie crust

Filling:
2 tablespoons extra-virgin olive oil
1 small eggplant, chopped ½-inch (about 3 cups)
1 medium onion, halved, sliced
1 large garlic clove, minced
1 small zucchini, chopped (1 cup)
¼ cup chopped cilantro
2 eggs
½ cup half and half
¼ teaspoon salt
1/8 teaspoon freshly ground pepper

Topping:
¾ cup halved cherry tomatoes
3/4 cup coarsely chopped feta cheese
2 tablespoons pine nuts or chopped walnuts

Place an oven rack on the bottom setting. Heat the oven to 400°F. Line a 9-inch tart pan with removable bottom with the pie dough, extending the sides slightly above the top of the tart pan. Cover and refrigerate while preparing the filling.

Drizzle 1 tablespoon of the oil over the eggplant and toss in a medium bowl. Spread the eggplant in a single layer on a rimmed baking sheet. Bake 15 to 20 minutes or until the eggplant is lightly browned. Cool completely.

Meanwhile, sauté the onion in the remaining 1 tablespoon oil in a medium skillet over medium-high heat, stirring occasionally, until the onion is lightly browned. Add the zucchini to the onion and continue sautéing 2 to 3 minutes or until the zucchini is lightly browned. Stir in the garlic and cook 30 seconds or until the garlic becomes fragrant. Cool completely.

Whisk together the eggs, half and half, salt and pepper. Scatter the eggplant over the bottom of the tart and top with the onion and zucchini mixture. Pour the egg mixture over the vegetables then float the tomatoes, cut side up, in the cream. Arrange the cheese and nuts over the vegetables. Line a rimmed baking sheet with foil and place the tart pan in the center.

Bake the tart with the baking sheet on the bottom oven rack 35 to 40 minutes or until the crust is lightly browned and a knife inserted into the custard comes out clean.

Serves 6

Autumn Salad with Crisp Bacon, Apples and Softly Cooked Eggs

2009-01-04T17:09:00.000-08:00

I love the taste of softly cooked eggs in salads. In this salad the tender white of the eggs combined with the soft yolks create the perfect contrast to the crisp tangy apple and the smoky bacon. Use the famous applewood-smoked Neuske’s Bacon www.neuskesbacon.com for the best flavor.

I’ve recently been introduced to Northern Lights Blue cheese and its creamy sweet peppery flavor is the perfect match for this salad. It’s made at the University of Minnesota and can be found in many Twin Cities cheese shops. For those of you out of state, try Maytag Blue from Iowa. It’s readily available across the country or check out their website at www.maytagdairyfarms.com.

Oregano Dressing:
2 tablespoons extra-virgin olive oil
2 1/2 teaspoons apple cider vinegar
2 teaspoons minced shallots
1 teaspoon chopped fresh oregano or a generous ¼ teaspoon dried oregano (preferably Greek oregano)
Pinch salt and freshly ground pepper

Salad:
4 eggs
3 cups mixed greens
1 apple, unpeeled, sliced (use a crisp sweet-tart apple such as Honeycrisp)
4 strips bacon, cooked, coarsely crumbled
¼ cup pitted Kalamata olives
¼ cup crumbled blue cheese or feta cheese

Blend the all of the dressing ingredients together in a small blender, hand blender or mini food processor until combined and slightly thickened. Or make the dressing by hand. Whisk all of the ingredients except the olive oil in a small bowl and slowly whisk in the olive oil until combined.

Cover the eggs with about 1-inch of water in a small saucepan. Bring the water to a gentle boil over medium heat and boil 4 minutes, adjusting the heat when needed to keep the water at a gentle boil. Run the eggs under cold running water about 30 seconds or until they are warm, but not hot. Carefully peel the eggs, the whites will be firm but the yolks will still be slightly soft.

Meanwhile, place the greens in the center of two plates. Arrange the apples over the greens and scatter the bacon over the apples. Sprinkle the olives around the salads and top each salad with the blue cheese. Drizzle the dressing over the salads.

Place 2 eggs around each salad and cut each in half. (Because the yolks are soft you need to cut the eggs while on the salad plate so the yolks can gently ooze into the salad.) Lightly sprinkle the eggs with salt and pepper.

Serves 2 (this recipe can be easily doubled)

Tomato-Basil Pasta with Goat Cheese

2009-01-04T17:02:00.000-08:00

This is the perfect pasta to make in September when the farmer’s markets are overflowing with ripe red tomatoes. Look for a sunny warm day to serve this dish, the sauce requires no cooking and it will feel like summer is still here.

3 large ripe tomatoes, chopped
½ cup slightly packed chopped fresh basil
½ cup extra-virgin olive oil
3 medium garlic cloves, minced
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper
8 oz. goat cheese, crumbled
8 oz. linguine, fettuccine or your choice of pasta

Toss together the tomatoes, basil, olive oil, garlic, salt and pepper in a large bowl. If you have the time, do this about an hour before you want to eat and let it sit at room temperature. The tomatoes will infuse with the flavor of the basil and the garlic.

Gently stir in the goat cheese. Cook the pasta in a large pot of boiling salted water according to the package directions. Drain and immediately toss the hot pasta with the tomatoes. The heat of the pasta will warm the sauce and melt the cheese to a creamy consistency. Serve immediately.

Serves 4

The Best Fresh Raspberry Pancakes

2009-01-04T16:08:00.000-08:00

In walking out to the coop these past couple of mornings my thoughts turned to pancakes. I don’t make pancakes often, but on the first weekend of fall they’re exactly what I crave. Fall raspberries are in abundance at the farmer’s market so I decided to make my favorite cornmeal pancakes sweetened with berries.

What makes these cornmeal cakes special, beyond adding a couple of freshly laid eggs to the batter, is the extra step of slightly cooking the cornmeal first. I’ve never been a fan of baked goods where the cornmeal adds particles of grit, like something the chickens would like. Instead, these cakes are thin, delicate and light, almost a cross between crepes and pancakes. For even smoother pancakes you can let the batter rest overnight, making them easier to make in the morning.

These cakes are perfect with just a sprinkling of powdered sugar and extra berries or better yet a light drizzle of superb real maple syrup like the Pure New York Maple Syrup made by the family of my friend Kathy.

FRESH RASPBERRY CORNMEAL PANCAKES

½ cup cornmeal, finely stone-ground if available
2 cups milk, low fat or skim milk is fine
¼ cup unsalted butter, cut up
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon baking soda
dash of salt
2 eggs
canola oil for frying
2 cups fresh raspberries

Dump the cornmeal into a large glass measuring cup and slowly whisk in 1 ½ cups of the milk. Add the butter and heat in the microwave on high until the milk comes to a boil. This will take 1 to 2 minutes or more depending on your microwave; but watch carefully so it doesn’t boil over. Once the milk is hot, the cornmeal will begin to cook and thicken so immediately whisk until the butter is melted. Whisk in the remaining ½ cup milk and pour into a large bowl. Let the mixture cool slightly, stirring often.

Quickly whisk in the flour, sugar, baking powder, baking soda and salt. Add the eggs, one at a time, and whisk until the batter is smooth. The pancakes can be made immediately or the batter can be covered and refrigerated overnight for smoother pancakes. Either way is fine.

Heat a griddle to 350°F. or a nonstick skillet over medium heat. Brush generously with oil. (No nonstick spray please, while perfect for many things, with pancakes it will bake onto your griddle or nonstick pan and you’ll never be able to get them clean.) Pour a scant ¼ cup of batter on the griddle and scatter a few raspberries over each pancake. Cook until the bubbles have formed and popped and the underside is golden brown. Carefully turn; the pancakes are delicate so use a large spatula to get underneath the entire cake. Cook until the underside is golden. Repeat with the remaining batter. Serve sprinkled with powdered sugar and accompanied by maple syrup.

Makes about 20 pancakes

Copyright Janice Cole 2008