I love pasta. I always have. There's just something about a fresh batch of chewy pasta - whether spaghetti, lasagna noodles, ziti - and a sauce covering it (tomato-y, or cheesy, or any other yumminess). Then there's pasta salads, pasta with tons of veggies...the list goes on. Yum!
That said, here are six yummy pasta recipes to help you through the day, including Pasta with Broccoli, Sun-Dried Tomato, and Lime and French Macaroni and Cheese. Enjoy!
PASTA WITH FRESH TOMATO SAUCE AND RICOTTA
This is from David Tanis in The New York Times cooking e-newsletter, and begins, "This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It’s most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course. For the best results, use good quality imported noodles made from hard Durum wheat."
Yield: 4 to 6 servings; Time: 30 minutes
This was featured in "The Time Is Right to Make Tomato Sauce", and can be viewed online at https://cooking.nytimes.com/recipes/1017651-pasta-with-fresh-tomato-sauce-and-ricotta.
Ingredients
1 pound dried pasta, such as farfalle or penne
Salt and pepper
2 tablespoons butter, softened
Crushed red pepper (optional)
2 1/2 cups Quick Fresh Tomato Sauce, warm (see recipe)
6 ounces ultra-fresh ricotta, at room temperature
Grated pecorino
Basil leaves, for garnish
Preparation
Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.
QUICK FRESH TOMATO SAUCE
This is from David Tanis in The New York Times cooking e-newsletter, and begins, "In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer."
Yield: About 2 1/2 cups; Time: 30 minutes
This was featured in "The Time Is Right to Make Tomato Sauce", and can be viewed online at https://cooking.nytimes.com/recipes/1017650-quick-fresh-tomato-sauce.
Ingredients
5 pounds tomatoes
3/4 teaspoon salt
2 tablespoons olive oil
1 tablespoon tomato paste
1 garlic clove, halved
1 basil sprig
1 bay leaf
Preparation
Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.
FRENCH MACARONI AND CHEESE
This is from Rebecca Franklin, who wrote for The Spruce Eats. Rebecca wrote, "This French macaroni and cheese recipe tastes velvety smooth, rich, and just a touch sophisticated - nothing like those little blue boxes of dry, salty mix sold in markets and convenience stores. This dish takes only 40 minutes to prepare, much less than a quarter of which is spent actively cooking. Use this French-style "mac and cheese" as an unexpected side dish on a dinner menu or as the focal point of a winter-themed mountain lodge party."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 1 bowl macaroni (6 servings)
To view this online, go to https://www.thespruceeats.com/french-macaroni-and-cheese-recipe-1375553.
Ingredients
16 ounces small macaroni
1 clove garlic (cut in half lengthwise)
2 tablespoons butter (melted)
1 1/4 cups crème fraiche
2 cups Gruyere cheese (shredded)
2 cups Cantal cheese (shredded)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup dry breadcrumbs
Directions
Preheat an oven to 350 F.
Prepare the macaroni according to package instructions and drain it.
While the macaroni is boiling, rub the cut end of the garlic across the entire inner surface of a three-quart baking dish.
Brush the same surface with the melted butter.
Pour the drained macaroni into the prepared baking dish.
Stir the crème fraiche, 1 1/2 cups of the shredded cheese, salt, and pepper into the pasta.
Sprinkle the breadcrumbs and the remaining cheese over the surface of the macaroni and cheese.
Bake the casserole, uncovered, for 20 to 25 minutes, until it is hot and bubbly throughout and turns light golden brown on top.
Serve immediately.
BALSAMIC VEGGIE PASTA
This comes from Ali at her wonderful site, Gimme Some Oven. This recipe starts off, "This easy Balsamic Veggie Pasta recipe is overflowing with fresh veggies, and sautéed in a delicious balsamic sauce."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 6-8
To view this online (recipe and chit-chat beforehand), go to https://www.gimmesomeoven.com/easy-balsamic-veggie-pasta/.
Ingredients
12 ounces uncooked pasta (I used penne)
3 tablespoons olive oil, divided
1 small red onion, peeled and thinly-sliced
1 pound asparagus, cut into bite-sized pieces (with ends trimmed off and discarded)
1 small head of broccoli florets, cut into bite-sized pieces
1 red bell pepper, cored and thinly-sliced
Kosher salt and freshly-cracked black pepper
5 cloves garlic, peeled and minced
3–4 tablespoons balsamic vinegar
freshly-grated Parmesan cheese
Directions
Cook pasta in a large stock pot of generously-salted boiling water al dente according to package instructions. Then drain the pasta, and set it aside.
Meanwhile, as the pasta water is heating and the pasta is cooking, heat 2 tablespoons oil in a large saute pan over medium-high heat. Add the red onion and sauté, stirring occasionally, for 4 minutes. Add the asparagus, broccoli, and red bell pepper, and season the mixture with a generous pinch of salt and pepper. Continue sautéing for 4-5 more minutes, stirring occasionally. (Adding in another tablespoon of oil if needed.) Stir in the garlic and continue sautéing for 1-2 more minutes, stirring occasionally, until the garlic is fragrant. Remove from heat.
Once the veggies and pasta have all finished cooking, return the stockpot to the stove over medium-high heat. Add the remaining 1 tablespoon of oil, cooked pasta, veggie mixture, balsamic vinegar, lots of freshly-cracked black pepper, and toss to combine. Sauté for 1-2 minutes, stirring occasionally, so that the pasta is very lightly toasted. Taste, and add extra balsamic vinegar and black pepper if needed.
Remove from heat and serve warm, garnished with lots of Parmesan cheese.
Notes
*Feel free to also add a splash of dry white wine to the pasta along with the balsamic, if you’d like. Delicious!
CAPELLINI WITH TOMATOES AND BASIL
This is from Ina Garten on her the Food Network show, Barefoot Contessa.
Yield: 6 servings; Level: Easy
To view this inline, go to https://www.foodnetwork.com/recipes/ina-garten/capellini-with-tomatoes-and-basil-recipe-1949902.
Ingredients
Kosher salt
1/2 cup good olive oil, plus extra for the pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
3/4 pound dried capellini or angel hair pasta
1 1/2 cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving
Directions
Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
PASTA WITH BROCCOLI, SUN-DRIED TOMATO, AND LIME
This was in an article titled "Vision Quest, Recipes for Eye Health" in the July 2020 issue of Taste for Life (page 14).
I had picked up a copy of Taste for Life at Rollin' Oats, a Florida health food store with two locations (Tampa and St. Petersburg). Since I live close to the St. Pete store, I try to go there as often as possible (though not often enough, as far as I'm concerned). If you're ever in the area, I highly suggest giving them a try.
Anywho, this recipe's prep time is 30 minutes, and serves 4.
Ingredients
3 cups bite-size pieces of broccoli florets
12 oz penne pasta
1/2 cup oil-packed sun-dried tomato slices
2 garlic cloves, minced
1/4 cup freshly squeezed lime juice (from 1 large lime)
Salt and freshly ground black pepper
Directions
Steam broccoli for 5 minutes until tender. Set aside.
Cook pasta according to package directions. Drain pasta, reserving 1/4 cup of the cooking water. Set aside.
Heat sun-dried tomatoes and their oil over medium heat in a large saucepan. Add garlic and saute for 2 minutes.
Add pasta, reserved cooking water, steamed broccoli, and lime juice to sun-dried tomato mixture. Season to taste with salt and pepper. Toss to combine.
Wednesday, September 9, 2020
Desserts
I want something snacky!
Who hasn't said that at least once or twice? I know, someone's bound to know someone who's not into snacky food. But most people I know (myself included) love desserts. To that end, here are six desserts to try, including Strawberry-Rhubarb Dump Cake and Sour Cream Banana Bars. Enjoy!
CREME BRULEE PIE
This comes from Jerrelle Guy on The New York Times cooking e-newsletter. Jerrelle wrote, “This crowd-pleasing dessert imitates the velvety custard and caramelized sugar shell of a crème brûlée, with the added bonus of a flaky crust. A food processor makes easy work of the all-butter pie shell, which can be chilled, then baked, a day in advance. Unlike traditional crème brûlée, there’s no need to simmer the cream on a stovetop or use a blow torch, ramekins or water bath to pull this dessert together. The filling is simply blended together, baked in the pie shell, then chilled. Broil the pie just before serving to achieve that characteristic crackle on top.”
Time: 3 hours, plus chilling; Yield: One 9-inch pie (about 8 servings).
This can be viewed online at https://cooking.nytimes.com/recipes/1020556-creme-brulee-pie
Ingredients
For the Crust:
1 1/2 cups all-purpose flour, plus more for dusting
3/4 teaspoon kosher salt
3/4 cup unsalted butter (1 1/2 sticks), cubed and chilled
7 to 9 tablespoons ice water
For the Filling:
1/2 cup plus 3 tablespoons granulated sugar
4 large egg yolks
3/4 teaspoon vanilla bean paste or vanilla extract
1/4 teaspoon kosher salt
1/8 teaspoon freshly grated nutmeg
1 1/2 cups heavy cream, chilled
Preparation
Prepare the crust: In a food processor, blend the flour and 3/4 teaspoon salt on high for 5 seconds to combine. Open the lid and scatter the cubes of butter evenly across the top, reattach the lid, and pulse until the butter is about the size of peas or a little larger. Drizzle in 5 tablespoons of the water through the lid while continuing to pulse. If the mixture is still dry, drizzle in more water, adding 1 tablespoon at a time and stopping once the dough is properly moist. Check as you go by pinching the mixture between your fingertips: It should look crumbly but it should hold together when you squeeze it. You should be able to compress it without it sticking too much to your fingers.
Set a sheet of plastic wrap on your work surface and dump the dough into the center of it. Wrap it up tightly and compress the dough into a flat, smooth disk. Refrigerate the disk at least 30 minutes, or up to 2 days.
Remove the chilled dough from the fridge. On a lightly floured work surface, quickly roll the dough out into an even 13-inch round, making sure to occasionally turn, flip and lightly dust the dough and rolling pin as you go. Carefully transfer the crust to a 9-inch glass pie plate, making sure not to stretch it as you nestle it into the corners of the plate.
Using scissors, trim away the rough edges of the dough and tuck the remaining overhang under itself to create a thicker edge that rests on the rim of the pan. Crimp the edges using your fingertips or the tines of a fork, then place the entire plate in the freezer for another 30 minutes to harden.
Heat the oven to 425 degrees and position a rack in the center of the oven. Remove the crust from the freezer and place a sheet of parchment on top of the pie crust, making sure it extends far beyond the edges of the pie, and top the paper with pie weights or uncooked beans. Bake for 30 minutes before removing the weights and parchment, and then bake for another 12 to 15 minutes until the bottom is light golden brown. Transfer the pie crust in its pie plate to a wire rack to cool completely, at least 30 minutes.
While the pie crust cools, heat the oven to 300 degrees and prepare the filling: In a stand mixer fitted with a whisk attachment, add 1/2 cup granulated sugar, egg yolks, vanilla bean paste, salt and nutmeg, and beat on high speed for 3 minutes, stopping to scrape down the sides and bottom of the bowl halfway through. The mixture will be very pale and have a marshmallow-like consistency. Reduce the speed to medium, and with the mixer still running, slowly drizzle in the heavy cream, beating until completely combined.
Pour the mixture into the cooled crust and bake until the pie is set around the edges and jiggly in the center, 40 to 50 minutes. Remove from the oven and allow to cool at least 20 minutes before placing in the fridge, uncovered, to chill overnight (or at least 4 hours, or up to 2 days).
When ready to serve, heat the oven to broil and place a rack 3 to 4 inches away from the heat source. Remove the pie from the fridge and using a sheet of aluminum foil and a pair of scissors, cut a hole out of the center of the foil to create a frame that will expose the filling of the pie but covers the crust. Secure it firmly so it’s hugging the crust and sides of the plate. Sprinkle the remaining 3 tablespoons granulated sugar over the filling, and place the pie directly under the broiler for 3 to 6 minutes, watching closely and rotating the pan and foil as needed, until the sugar begins to bubble and burn all over.
Remove from the oven, allow 3 to 5 minutes to cool so the sugar can harden, then gently tap the surface with a knife to break up the sheet of sugar around the areas you intend to cut. Slice and serve immediately, before the sugar softens.
CHERRY ALMOND TART
This is from that infamous long-since-forgotten emailing list, and begins, “This dessert is as attractive as it is tasty.”
Prep Time: 35 minutes; Cooking Time: 45 minutes; Serves: 8 to 10
Ingredients
Crust:
1/2 cup finely ground blanched almonds
1 3/4 cups all purpose flour
1/2 cup confectioner's sugar
1/2 cup unsalted butter, chilled and cut into small pieces
1 egg, lightly beaten
Filling:
1 can (21 ounces) cherry pie filling
2 tablespoons orange liqueur
Orange zest, grated (about 1 teaspoon)
Directions
Combine almonds, flour and sugar in bowl of food processor. Scatter butter on top and process just until mixture resembles coarse crumbs. Add egg and process just until dough gathers in a ball. Divide dough into two pieces, one slightly larger than the other, and shape into flattened discs. Wrap in plastic wrap and chill for 30 minutes.
Preheat oven to 375º F. Combine cherry pie filling, liqueur and orange zest.
Roll out the larger disc of pastry into 11-inch circle and place in 9-inch tart pan with removable bottom; trim edges. Roll out smaller disc of pastry into 10-inch circle; cut into 10 3/4-inch wide strips for lattice top.
Spoon filling into tart pan. Arrange strips in lattice pattern on top of filling. Trim to fit and gently press ends into pastry shell. Bake until pastry is golden brown, 40-45 minutes. Cool on wire rack 10-20 minutes. Remove side of pan and let cool completely. Dust with powdered sugar before serving.
CRISCO’S® APPLE COBBLER
This also comes from that infamous long-since-forgotten emailing list, though the poster stated that it's from the Crisco® Cookbook. This begins, “Top this wonderful dessert with whipped cream or ice cream.”
Prep Time 15 minutes
Cooking Time 20 minutes
Serves 8
Ingredients
Filling:
5 medium cooking apples, peeled and sliced
1 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons butter or margarine
Topping:
1 cup all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup CRISCO all-vegetable shortening, or 1/4 CRISCO Stick
1 egg, slightly beaten
1/4 cup milk
1/2 teaspoon vanilla
Directions
Heat oven to 400ºF. Spray an 8x8 baking dish with Crisco No Stick Cooking Spray.
Filling:
Place apples in a large mixing bowl. Combine sugar, flour, cinnamon and nutmeg in small mixing bowl. Pour sugar mixture over apples; toss and stir to combine. Pour apples into prepared pan; dot with butter.
Topping:
Food processor method: In a food processor, combine flour, sugar, baking powder and salt. Pulse in Crisco All-Vegetable Shortening until coarse crumbs form. In a small bowl, mix egg, milk and vanilla; add to flour mixture and pulse to combine. Drop biscuit mixture in 8 mounds on top of fruit.
Or
Combine flour, sugar, baking powder and salt in a medium mixing bowl; cut in Crisco until coarse crumbs form.
Combine egg, milk and vanilla in a small bowl; add to flour mixture. Stir just until moistened. Drop biscuit mixture in 8 mounds on top of fruit.
Bake at 400ºF for 30 minutes, or until golden brown. Let stand 10 minutes before serving. Serve warm with cream or ice cream, if desired.
Apple-Cranberry Variation: Add 1 cup fresh cranberries and 1/2 cup additional sugar to the filling mixture. Proceed as directed.
STRAWBERRY-RHUBARB DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "Made with only six ingredients and the help of Betty Crocker™ cake mix, this dump dessert is weeknight- and crowd-friendly!"
Prep Time: 10 minutes; Total Time: 1 hour 10 minutes; Servings: 12
To view this online, click here.
Ingredients
6 cups sliced strawberries
2 cups sliced rhubarb
1/3 cup sugar
1 tablespoon cornstarch
1 box Betty Crocker™ Super Moist™ yellow cake mix
10 tablespoons butter, melted
Directions
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.
Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.
Expert Tips
May use fresh or frozen fruit. If using frozen, do not thaw before using.
Make sure to spread out cake mix so there are no large mounds on top of cake.
RHUBARB MACAROON TART
This comes from Samantha Seneviratne in The New York Times cooking e-newsletter. Samantha wrote, "Rhubarb makes any dessert a showstopper, but this tart has more than meets the eye. Under the fruit is a luscious vanilla custard nestled in a chewy macaroon shell. When shopping, look for rhubarb that is about 1/2- to 3/4-inch wide; any bigger and the stalks might start to fall apart in the poaching liquid before the center becomes tender, and any smaller and you’ll need to keep a close eye, since they’ll cook quickly. While the rhubarb topping is a show-stopper, freshly sliced fruit makes a great understudy if you can’t find robust pink stalks."
Yield: 8 to 10 servings; Time: 1 1/4 hours, plus cooling.
View this online at https://cooking.nytimes.com/recipes/1020982-rhubarb-macaroon-tart.
Ingredients
For the Crust:
1 (14-ounce) bag sweetened, shredded coconut (about 5 cups)
Butter, for greasing
4 large egg whites
1/4 cup granulated sugar
1/2 teaspoon kosher salt
For the Custard:
1 3/4 cups whole milk
1/4 cup heavy cream
4 large egg yolks
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons unsalted butter
1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract)
1/2 teaspoon rose water (optional)
For the Rhubarb:
2 cups granulated sugar
1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract)
1 3/4 pounds medium rhubarb stalks, cut into 4-inch batons
Preparation
Prepare the crust: Heat the oven to 350 degrees. Spread the coconut in an even layer on a large rimmed baking sheet and toast until deep golden brown, 20 to 25 minutes, tossing occasionally and keeping a close eye in the last 5 minutes to avoid burning. Let cool completely. Using butter, grease an 8 1/2-by-12-inch fluted rectangle or a 10-inch fluted round pan with a removable bottom. Line the bottom with parchment and grease the parchment with butter.
In a large bowl, combine the coconut, egg whites, sugar and salt; press into the prepared tart pan. Bake on a rimmed baking sheet until set, 25 to 30 minutes. Transfer the baking sheet to a wire rack to cool completely.
Prepare the custard: Set a fine-mesh sieve over a medium bowl. In a separate medium bowl or a large glass measuring cup, whisk together milk, cream and egg yolks. Add sugar and cornstarch to a medium saucepan; gradually whisk in milk mixture until smooth. Add the 2 tablespoons butter and vanilla bean and seeds and cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, 6 to 7 minutes. Continue to cook, stirring constantly, for another minute. Pour custard through sieve, using a spatula to scrape it through and discarding any solids. Stir rose water into custard, if using, then pour mixture into prepared crust. Let cool slightly, then cover with plastic wrap pressed against the surface of the custard and chill until firm, at least 4 hours.
Prepare the rhubarb: In a medium pot, combine sugar, 2 cups water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, and remove from heat. Let cool completely.
Gently remove the rhubarb from the cooled pot, letting the syrup drip back into the pot. Top the chilled tart with the rhubarb in a decorative pattern. Lift the tart out of the rim to serve.
SOUR CREAM BANANA BARS
This comes from the infamous long-since-forgotten emailing list.
Ingredients
1 1/2 cup Sugar
1 cup Sour cream
1/2 cup Butter, softened
2 Eggs
1 1/2 cup Bananas, mashed, 3 large
2 tsp Vanilla
2 cup Flour
1 tsp Baking soda
1/2 cup Nuts, chopped
Directions
Mix sugar, sour cream, butter and eggs in large mixing bowl on low speed, scraping bowl occasionally, about 1 minute. Beat in banana and vanilla on low speed, 30 seconds. Beat in flour and baking soda on medium speed, scraping bowl occasionally, 1 minute. Stir in nuts. Spread dough in greased and floured jelly roll pan. Bake 20 to 25 minutes in preheated 375F oven. When cool, frost with Cream Cheese Frosting. Cut into bars.
Cream Cheese Frosting: Beat 3 oz pkg cream cheese, 1/3 cup butter, 1 T milk and 1 tsp vanilla until creamy. Stir in 2 cups powdered sugar until smooth.
Who hasn't said that at least once or twice? I know, someone's bound to know someone who's not into snacky food. But most people I know (myself included) love desserts. To that end, here are six desserts to try, including Strawberry-Rhubarb Dump Cake and Sour Cream Banana Bars. Enjoy!
CREME BRULEE PIE
This comes from Jerrelle Guy on The New York Times cooking e-newsletter. Jerrelle wrote, “This crowd-pleasing dessert imitates the velvety custard and caramelized sugar shell of a crème brûlée, with the added bonus of a flaky crust. A food processor makes easy work of the all-butter pie shell, which can be chilled, then baked, a day in advance. Unlike traditional crème brûlée, there’s no need to simmer the cream on a stovetop or use a blow torch, ramekins or water bath to pull this dessert together. The filling is simply blended together, baked in the pie shell, then chilled. Broil the pie just before serving to achieve that characteristic crackle on top.”
Time: 3 hours, plus chilling; Yield: One 9-inch pie (about 8 servings).
This can be viewed online at https://cooking.nytimes.com/recipes/1020556-creme-brulee-pie
Ingredients
For the Crust:
1 1/2 cups all-purpose flour, plus more for dusting
3/4 teaspoon kosher salt
3/4 cup unsalted butter (1 1/2 sticks), cubed and chilled
7 to 9 tablespoons ice water
For the Filling:
1/2 cup plus 3 tablespoons granulated sugar
4 large egg yolks
3/4 teaspoon vanilla bean paste or vanilla extract
1/4 teaspoon kosher salt
1/8 teaspoon freshly grated nutmeg
1 1/2 cups heavy cream, chilled
Preparation
Prepare the crust: In a food processor, blend the flour and 3/4 teaspoon salt on high for 5 seconds to combine. Open the lid and scatter the cubes of butter evenly across the top, reattach the lid, and pulse until the butter is about the size of peas or a little larger. Drizzle in 5 tablespoons of the water through the lid while continuing to pulse. If the mixture is still dry, drizzle in more water, adding 1 tablespoon at a time and stopping once the dough is properly moist. Check as you go by pinching the mixture between your fingertips: It should look crumbly but it should hold together when you squeeze it. You should be able to compress it without it sticking too much to your fingers.
Set a sheet of plastic wrap on your work surface and dump the dough into the center of it. Wrap it up tightly and compress the dough into a flat, smooth disk. Refrigerate the disk at least 30 minutes, or up to 2 days.
Remove the chilled dough from the fridge. On a lightly floured work surface, quickly roll the dough out into an even 13-inch round, making sure to occasionally turn, flip and lightly dust the dough and rolling pin as you go. Carefully transfer the crust to a 9-inch glass pie plate, making sure not to stretch it as you nestle it into the corners of the plate.
Using scissors, trim away the rough edges of the dough and tuck the remaining overhang under itself to create a thicker edge that rests on the rim of the pan. Crimp the edges using your fingertips or the tines of a fork, then place the entire plate in the freezer for another 30 minutes to harden.
Heat the oven to 425 degrees and position a rack in the center of the oven. Remove the crust from the freezer and place a sheet of parchment on top of the pie crust, making sure it extends far beyond the edges of the pie, and top the paper with pie weights or uncooked beans. Bake for 30 minutes before removing the weights and parchment, and then bake for another 12 to 15 minutes until the bottom is light golden brown. Transfer the pie crust in its pie plate to a wire rack to cool completely, at least 30 minutes.
While the pie crust cools, heat the oven to 300 degrees and prepare the filling: In a stand mixer fitted with a whisk attachment, add 1/2 cup granulated sugar, egg yolks, vanilla bean paste, salt and nutmeg, and beat on high speed for 3 minutes, stopping to scrape down the sides and bottom of the bowl halfway through. The mixture will be very pale and have a marshmallow-like consistency. Reduce the speed to medium, and with the mixer still running, slowly drizzle in the heavy cream, beating until completely combined.
Pour the mixture into the cooled crust and bake until the pie is set around the edges and jiggly in the center, 40 to 50 minutes. Remove from the oven and allow to cool at least 20 minutes before placing in the fridge, uncovered, to chill overnight (or at least 4 hours, or up to 2 days).
When ready to serve, heat the oven to broil and place a rack 3 to 4 inches away from the heat source. Remove the pie from the fridge and using a sheet of aluminum foil and a pair of scissors, cut a hole out of the center of the foil to create a frame that will expose the filling of the pie but covers the crust. Secure it firmly so it’s hugging the crust and sides of the plate. Sprinkle the remaining 3 tablespoons granulated sugar over the filling, and place the pie directly under the broiler for 3 to 6 minutes, watching closely and rotating the pan and foil as needed, until the sugar begins to bubble and burn all over.
Remove from the oven, allow 3 to 5 minutes to cool so the sugar can harden, then gently tap the surface with a knife to break up the sheet of sugar around the areas you intend to cut. Slice and serve immediately, before the sugar softens.
CHERRY ALMOND TART
This is from that infamous long-since-forgotten emailing list, and begins, “This dessert is as attractive as it is tasty.”
Prep Time: 35 minutes; Cooking Time: 45 minutes; Serves: 8 to 10
Ingredients
Crust:
1/2 cup finely ground blanched almonds
1 3/4 cups all purpose flour
1/2 cup confectioner's sugar
1/2 cup unsalted butter, chilled and cut into small pieces
1 egg, lightly beaten
Filling:
1 can (21 ounces) cherry pie filling
2 tablespoons orange liqueur
Orange zest, grated (about 1 teaspoon)
Directions
Combine almonds, flour and sugar in bowl of food processor. Scatter butter on top and process just until mixture resembles coarse crumbs. Add egg and process just until dough gathers in a ball. Divide dough into two pieces, one slightly larger than the other, and shape into flattened discs. Wrap in plastic wrap and chill for 30 minutes.
Preheat oven to 375º F. Combine cherry pie filling, liqueur and orange zest.
Roll out the larger disc of pastry into 11-inch circle and place in 9-inch tart pan with removable bottom; trim edges. Roll out smaller disc of pastry into 10-inch circle; cut into 10 3/4-inch wide strips for lattice top.
Spoon filling into tart pan. Arrange strips in lattice pattern on top of filling. Trim to fit and gently press ends into pastry shell. Bake until pastry is golden brown, 40-45 minutes. Cool on wire rack 10-20 minutes. Remove side of pan and let cool completely. Dust with powdered sugar before serving.
CRISCO’S® APPLE COBBLER
This also comes from that infamous long-since-forgotten emailing list, though the poster stated that it's from the Crisco® Cookbook. This begins, “Top this wonderful dessert with whipped cream or ice cream.”
Prep Time 15 minutes
Cooking Time 20 minutes
Serves 8
Ingredients
Filling:
5 medium cooking apples, peeled and sliced
1 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons butter or margarine
Topping:
1 cup all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup CRISCO all-vegetable shortening, or 1/4 CRISCO Stick
1 egg, slightly beaten
1/4 cup milk
1/2 teaspoon vanilla
Directions
Heat oven to 400ºF. Spray an 8x8 baking dish with Crisco No Stick Cooking Spray.
Filling:
Place apples in a large mixing bowl. Combine sugar, flour, cinnamon and nutmeg in small mixing bowl. Pour sugar mixture over apples; toss and stir to combine. Pour apples into prepared pan; dot with butter.
Topping:
Food processor method: In a food processor, combine flour, sugar, baking powder and salt. Pulse in Crisco All-Vegetable Shortening until coarse crumbs form. In a small bowl, mix egg, milk and vanilla; add to flour mixture and pulse to combine. Drop biscuit mixture in 8 mounds on top of fruit.
Or
Combine flour, sugar, baking powder and salt in a medium mixing bowl; cut in Crisco until coarse crumbs form.
Combine egg, milk and vanilla in a small bowl; add to flour mixture. Stir just until moistened. Drop biscuit mixture in 8 mounds on top of fruit.
Bake at 400ºF for 30 minutes, or until golden brown. Let stand 10 minutes before serving. Serve warm with cream or ice cream, if desired.
Apple-Cranberry Variation: Add 1 cup fresh cranberries and 1/2 cup additional sugar to the filling mixture. Proceed as directed.
STRAWBERRY-RHUBARB DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "Made with only six ingredients and the help of Betty Crocker™ cake mix, this dump dessert is weeknight- and crowd-friendly!"
Prep Time: 10 minutes; Total Time: 1 hour 10 minutes; Servings: 12
To view this online, click here.
Ingredients
6 cups sliced strawberries
2 cups sliced rhubarb
1/3 cup sugar
1 tablespoon cornstarch
1 box Betty Crocker™ Super Moist™ yellow cake mix
10 tablespoons butter, melted
Directions
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.
Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.
Expert Tips
May use fresh or frozen fruit. If using frozen, do not thaw before using.
Make sure to spread out cake mix so there are no large mounds on top of cake.
RHUBARB MACAROON TART
This comes from Samantha Seneviratne in The New York Times cooking e-newsletter. Samantha wrote, "Rhubarb makes any dessert a showstopper, but this tart has more than meets the eye. Under the fruit is a luscious vanilla custard nestled in a chewy macaroon shell. When shopping, look for rhubarb that is about 1/2- to 3/4-inch wide; any bigger and the stalks might start to fall apart in the poaching liquid before the center becomes tender, and any smaller and you’ll need to keep a close eye, since they’ll cook quickly. While the rhubarb topping is a show-stopper, freshly sliced fruit makes a great understudy if you can’t find robust pink stalks."
Yield: 8 to 10 servings; Time: 1 1/4 hours, plus cooling.
View this online at https://cooking.nytimes.com/recipes/1020982-rhubarb-macaroon-tart.
Ingredients
For the Crust:
1 (14-ounce) bag sweetened, shredded coconut (about 5 cups)
Butter, for greasing
4 large egg whites
1/4 cup granulated sugar
1/2 teaspoon kosher salt
For the Custard:
1 3/4 cups whole milk
1/4 cup heavy cream
4 large egg yolks
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons unsalted butter
1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract)
1/2 teaspoon rose water (optional)
For the Rhubarb:
2 cups granulated sugar
1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract)
1 3/4 pounds medium rhubarb stalks, cut into 4-inch batons
Preparation
Prepare the crust: Heat the oven to 350 degrees. Spread the coconut in an even layer on a large rimmed baking sheet and toast until deep golden brown, 20 to 25 minutes, tossing occasionally and keeping a close eye in the last 5 minutes to avoid burning. Let cool completely. Using butter, grease an 8 1/2-by-12-inch fluted rectangle or a 10-inch fluted round pan with a removable bottom. Line the bottom with parchment and grease the parchment with butter.
In a large bowl, combine the coconut, egg whites, sugar and salt; press into the prepared tart pan. Bake on a rimmed baking sheet until set, 25 to 30 minutes. Transfer the baking sheet to a wire rack to cool completely.
Prepare the custard: Set a fine-mesh sieve over a medium bowl. In a separate medium bowl or a large glass measuring cup, whisk together milk, cream and egg yolks. Add sugar and cornstarch to a medium saucepan; gradually whisk in milk mixture until smooth. Add the 2 tablespoons butter and vanilla bean and seeds and cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, 6 to 7 minutes. Continue to cook, stirring constantly, for another minute. Pour custard through sieve, using a spatula to scrape it through and discarding any solids. Stir rose water into custard, if using, then pour mixture into prepared crust. Let cool slightly, then cover with plastic wrap pressed against the surface of the custard and chill until firm, at least 4 hours.
Prepare the rhubarb: In a medium pot, combine sugar, 2 cups water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, and remove from heat. Let cool completely.
Gently remove the rhubarb from the cooled pot, letting the syrup drip back into the pot. Top the chilled tart with the rhubarb in a decorative pattern. Lift the tart out of the rim to serve.
SOUR CREAM BANANA BARS
This comes from the infamous long-since-forgotten emailing list.
Ingredients
1 1/2 cup Sugar
1 cup Sour cream
1/2 cup Butter, softened
2 Eggs
1 1/2 cup Bananas, mashed, 3 large
2 tsp Vanilla
2 cup Flour
1 tsp Baking soda
1/2 cup Nuts, chopped
Directions
Mix sugar, sour cream, butter and eggs in large mixing bowl on low speed, scraping bowl occasionally, about 1 minute. Beat in banana and vanilla on low speed, 30 seconds. Beat in flour and baking soda on medium speed, scraping bowl occasionally, 1 minute. Stir in nuts. Spread dough in greased and floured jelly roll pan. Bake 20 to 25 minutes in preheated 375F oven. When cool, frost with Cream Cheese Frosting. Cut into bars.
Cream Cheese Frosting: Beat 3 oz pkg cream cheese, 1/3 cup butter, 1 T milk and 1 tsp vanilla until creamy. Stir in 2 cups powdered sugar until smooth.
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