I took a wonderful cooking class at Sur la Table recently. The class featured Scanpan. One of the recipes was so insanely delicious! I’m presenting it here so we have it in our archives!
2 Tablespoons unsalted butter
1.5 Cups whole milk
1 ear of corn, husked and kernels removed
1/2 Cup fine grind yellow cornmeal
1.5 teaspoons kosher salt
1/8 teaspoon cayenne
1/4 cup chopped fresh chives
1 Cup sharp white cheddar cheese
3 large eggs, separated
1. Preheat oven to 400 F with rack positioned in the middle.
2. In an 8 inch scanpan or ovenproof nonstick skillet, combine butter, milk, corn, cornmeal, salt and cayenne. Bring to simmer; reduce heat to medium-low and cook, stirring frequently, until mixture is lightly thickened, 5 minutes. Remove from heat; stir in chives and cheese followed by the egg yolks.
3. In a clean mixing bowl, beat egg whites to soft peaks. Using a silicone spatula, fold cornmeal mixture into egg whites in three batches until just combine. Transfer batter back to the skillet.
4. Please skillet in oven; educe oven temp to 375F. Bake until browned on top but still slightly loose in the center, about 20 minutes. Let cool 5 minutes before serving. Serve straight from the pan with a serving spoon.
A wonderful way to use rhubarb in the spring and summer, although any time since rhubarb and be frozen. This recipe was shared with me over 40 years ago! It is a family favorite.
- 1 Cup Flour
- 1/2 Cup butter, room temp
- 5 T Confectioners sugar
- 2 eggs
- 1/2 teaspoon salt
- 1 and 1/4 Cup sugar
- 1/4 to 1/2 Cup flour
- 4 Cups diced rhubarb (fresh or frozen)
- 8 Ounces cream cheese, room temp
- 1/4 Cup butter, room temp
- 2.5 Tablespoons confectioners’ sugar
- 1/2 Cup Flour
- In a food processor, process the first butter, flour and confectioners sugar until crumbly, not smooth. Sprinkle in a 9 x 11 baking pan. Bake at 350 for 10 minutes or until slightly brown.
- In food processor, process the 1/4 cup butter, 2.5 tablespoons confectioners sugar and 1/3 cup flour until crumbly, set aside. (This is the top crumble.)
- In food processor, combine eggs, cream cheese, salt, sugar and 1/4 to 1/2 cup flour (use the larger amount when using frozen rhubarb.) Add in diced rhubarb, pulse to blend.
- Pour rhubarb cheese mixture into baked crust. Top with reserved crumble.
- Bake 30-45 minutes at 350 degrees until top is firm and just slightly starting to brown.
- Cool in the refrigerator completely before cutting into squares. May be frozen after cutting.
A friend told me about this yummy recipe that is her go to guest dish. OMG this is so good I could eat it every day..not just for special occasions! I did find the caponata and artichoke hearts (kosher) at http://www.pastene.com.
2-14 ounce cans diced tomatoes with garlic and onion (undrained)
1 – 7-ounce jar eggplant caponata
1 teaspoon salt, divided
Ground pepper to taste
1 16-ounce container low fat cottage cheese
2 6-ounce jars marinated artichoke hearts, well drained
1.5 cups grated Parmesan cheese
1 8-ounce package no boil lasagna noodles
1. In food processor pulse tomatoes, eggplant caponata and 1/2 teaspoon salt, coarsely chopping
2. In a clean processor bowl, process cottage cheese until smith. Add artichokes, 1/4 cup Parmesan and remaining 1/2 teaspoon salt; pulse quickly to coarsely chop artichokes, season with pepper.
3. Spread one-third tomato mixture in a lightly oiled 8 x 11 baking dish. Cover with 3 lasagna noodles. Spread half the cottage cheese mixture over noodles. Cover with 3 noodles. Spoon on half the remaining tomato mixture and sprinkle with 1/4 cup Parmesan.
4. Cover with 4 noodles and remain gin cottage cheese mixture.
5. Top with 4 noodles and remaining tomato mixture.
6. Cover dish and bake for 25 minutes and 425 degrees or until bubbling. Remove foil and sprinkle with remaining 1 cup Parmesan. Bake uncovered for 10 minutes more until cheese has melted. Let stand for 10 minutes before serving.
Unfortunately the only way I think to make a creamy broccoli soup without the use of milk or cream is to used processed cheese (the orange stuff that kids like!) This soup takes 30 minutes to make and is remarkably easy and quick. Because the fresh broccoli is ground with an immersible blender, there is no need to worry about obtaining “kosher” fresh broccoli. Makes 10 servings
1 large carrot cut in chunks
1/2 large onion roughly cut
3 large crowns fresh broccoli
1 container (quart) low sodium vegetable broth
2 cups water
8 slices processed American cheese
salt and pepper to taste
1. In stock pan, place onions, carrots, broccoli, broth and water and bring to a boil. Turn the heat down to slow simmer and cook for 30 minutes until vegetables are very soft.
2. With an immersible blender, blend the vegetables and soup together to a creamy consistency.
3. Turn off heat, add 8 ounces of sliced American cheese. Cover pot and let sit for a few minute. Process again until creamy and smooth.
4. Add salt and pepper to taste.
Adapted from a recipe online, we loved this soup! Winter is such a perfect time for soup. It makes a large quantity and is so filling. We are able to eat much of the week, and my husband never tires of it! I use my food processor to chop the onions, celery, garlic and jalapeño.
- 2 tablespoons olive oil
- 2 medium yellow onions, chopped
- 3 celery ribs, chopped fine
- 1 large carrot, peeled and sliced into thin rounds
- 6 garlic cloves
- 4½ teaspoons ground cumin
- 1 jalapeño chopped (or can use 1/2 teaspoon red pepper flakes)
- 4 (15-ounce) cans of black beans, rinsed and drained
- 4 cups low-sodium vegetable broth
- 2 tablespoons fresh lime juice
- Salt and freshly ground black pepper, to taste
- Optional garnishes: diced avocado, tortilla chips, salsa
- Heat the olive oil in a soup pot over medium and add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
- Stir in the garlic, cumin and jalapeño and cook about 30 seconds. Pour in the beans and broth and bring to a simmer. Cook beans are very tender, about 30 minutes.
- Using a stick blender blend most of the soup, leaving some whole beans and carrots (don’t worry about amounts, and you will know when you see it!) Stir in lime juice and salt and pepper, to taste. Serve with tortilla chips, diced avocado, salsa.. and if you want to be dairy, use some sour cream or grated sharp cheddar.
A delicious go to soup for a hearty meal. Easy to make for a quick dinner. Makes about 12 servings. Serve with warm bread. Enjoy!
2 large carrots
2 ribs celery
1 medium onions
2 clove garlic
1 Tablespoon olive oil
4 cups vegetable broth
2 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes undrained
2 (15 ounce) different cans beans drained and rinsed (your choice: kidney, canellini, garbanzo, pinto, black)
1 and 1/2 cups shredded green cabbage
1 tablespoon dried basil
1.5 teaspoon dried parsely
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat/whole grain pasta (elbows, rigatoni..your choice) cooked and drained and set aside.
1. In food processor chop carrots, onions, garlic and celery.
2. In large soup pan, cook chopped veggies until tender in tablespoon of oil.
3. Add broth, sauce, tomatoes, beans, cabbage and seasonings, stir to mix.
4. Simmer about 1/2 hour until cabbage is tender.
5. Add cooked noodles, simmer to heat noodles through.
6. Serve with grated parmesan cheese
This soup takes some time for the roasting and the food mill, but it is well worth it. Freezes nicely too. I have served with grilled cheese “croutons” (grilled cheese sandwiches cut into 1/2 inch squares!)
5 pounds Roma tomatoes
2 (28-ounce) cans San Marzano whole plum tomatoes
handful basil leaves
2 red onions quartered, skins on
1 head garlic, cut in 1/2, skins on
Half bunch parsley
Half bunch thyme
Extra-virgin olive oil
Water, if needed
In a big roasting pan combine everything, coat well with olive oil and roast in a preheated 400 degree F oven. Stir occasionally until everything is caramelized and black around the edges. Season with salt and pepper.
Run everything through a food mill on a medium dye over a soup pot.
If too thick, thin with water.
A neighbor once made this for a progressive dinner party, and I was hooked. It has to be dairy, because the cream cheese is what really makes it! I have found butternut squash is always great, but have used other winter squashes with equal success.
6 tablespoons chopped onion I use one medium onion and 1 stalk of celery
4 tablespoons olive oil
6 cups peeled and cubed butternut squash
3 cups water
4 teaspoons pareve chicken powder (I use Osem)
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1/2 package of 8 ounce cream cheese
1. In a stock pan, saute onions and celery in olive oil until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil, then simmer for 20 minutes, or until squash is tender.
2. Puree squash and cream cheese in the pan with a stick blender and heat through, do not boil.
I like to serve with spiced crushed pecans (can buy ready made, or make your own.)
The key to super moist great banana bread is to throw your peeled over ripe bananas in the freezer as the come until you have enough for a batch of bread. Or do as I do, buy two big bunches of bananas, wait a few days until they are very ripe (skins will be turning black) peel and place all in a zip lock bag in the freezer. When ready to bake, takes your frozen bananas out of the freezer and thaw (bananas will produce a syrupy liquid that makes this bread an outstanding success.)
Mix together in a large bowl:
1.5 Cup all purpose flour
1.5 Cup whole wheat flour
2 t baking soda
1 t table salt
1 cup natural sugar
1 Cup Olive Oil
2 t vanilla extract
4 Cups thawed bananas with liquid
Mix thoroughly and add optionally any or all of the following:
1 cup chopped walnuts
1 cup raisins or craisins
1 cup chocolate chips (pareve to keep bread as such, otherwise, dairy chocolate will change the bread to dairy (we are all SO sad that Trader Joe’s wonderful chips became dairy, but Illinois Nut and Candy DOES carry pareve chips. Yay!)
Top before baking:
Sprinkle of turbino sugar.
Heat oven to 325.
This recipe is enough for two large loaves, 5 medium, or 7 small. Fill pans 3/4 full.
Spray loaf pans with oil, or use disposable tins or paper loaf pans. (A source for well priced tin or paper loaf pans and other baking supplies.)
Bake for 45 minutes to 60 minutes until top middle of loaves are firm to touch. Do not over bake.
Cool before removing from loaf pans or wrap in paper or tin pans and freeze if desired.
One of my daughters favorites. They seem seasonal, but for us, any season will do.
1 cup shortening (we like to use Earth Balance Butter for baking)
1.5 cups sugar
1 3/4 cup flour
1 cup whole wheat flour
2 t cream of tartar
1 t baking soda
1/2 t salt
Cinnamon sugar (mix 1 T cinnamon with 1/4 cup sugar)
Heat oven to 350. Cream together the shortening and sugar with a mixer until fluffy. Add eggs, beat thoroughly. Mix dry ingredients in another bowl. Add to shortening mixture. Beat well. Take up into a ball and wrap in plastic wrap, refrigerate around 30 minutes until firm. Tear of walnut size pieces of dough, roll each into a ball and roll lightly in cinnamon sugar mixture. Plan on ungreased baking sheet, spacing 2 inches apart. Bake until light brown and firm on top 10-15 minutes. the tops will be deeply cracked and the centers will still be somewhat soft. Cool on baking sheet 5 minutes, cooling on a rack to finish.