Posts Tagged "Ohio local food"

Butternut Squash Manicotti- An Experiment

It has been so long since my last post! That’s what happens when you work in the retail industry during the holidays. I feel like I’m just now getting back to my usual routine, which means you can expect to see recipes on a regular basis again!

My first post is not a usual recipe. It’s more of a journal entry of my latest experiment. About a year or so ago, I had the idea to stuff manicotti with butternut squash, yet I never got around to it. This entry below is my first try. I didn’t go by a specific recipe and just sort of made it up as I went, so excuse the lack of proper measurements.

squash-2

I began by roasting one medium butternut squash and one rather small one (a large squash would have been ideal, but this is what I had on hand). In order to roast, I cut off the stem and then, using a sharp chef’s knife, I cut the squash in half, lengthwise. Then I placed it on a cookie sheet, seed side up. I spread a touch of olive oil on each half, sprinkled with salt and pepper, and baked at 400 degrees. The time is, of course, based on how big the squash is, but I have found that you need at least an hour for a small squash, and an hour and a half for a large one.

Once done, I let them cool in the refrigerator. (I recommend roasting the squash in the morning or even the day before, if you have the time).

Next I purreed the squash in my food processor and then added it to a small sauce pan. Once it came to a boil, I added:

between a 1/4-1/2 cup of mascarpone cheese
about 2 tablespoons of Pecorino Romano cheese
1 clove of garlic, minced or grated
a handful of fresh parsley
salt and pepper

I stirred it all together until the cheese had melted and then removed it from the heat.

In the meantime, I boiled my manicotti shells for just 4 minutes. You absolutely do not want to cook the shells all the way, otherwise they will be overcooked and mushy when you bake the dish in the oven. You want to take the manicotti shells out when they are still very al dente.

Then it’s simply a matter of filling the shells, which is both fun and messy. I have tried various methods for manicotti over the years. Sometimes I cut off the corner of a plastic storage bag and use it like a pastry bag. Other times I just use a small spoon. Either method is equally successful and messy. The above method was enough to stuff 8, rather sloppy, shells.

Now, for this recipe, I melted a heaping spoonful of mascarpone cheese in a saucepan, added about a 1/4 cup of the pasta water and pepper, and then poured that mixture on top of the filled shells. I think any sauce would work, though.

Then I topped it with some more Pecorino Romano cheese and stuck it in the oven, covered for 20 minutes, and 8 minutes uncovered.

Next time, I may try ricotta cheese instead of mascarpone (the mascarpone was richer than I had in mind), and may add in egg to help bind the mixture more. But for now, here’s how the final product looked.

squash-1

Read More

Cast Iron Skillet Apple Pie (or maybe it’s apple crisp)

Ok, fine, so maybe this isn’t a true apple pie. Since I didn’t use a dough or a crust, I guess it’s more like an apple crisp. I’m calling it pie, though.

The cast iron skillet I used has been in my family for years. It belonged to my great grandmother, and I just recently re-treated it. And let me just say this here and now: I’m madly in love with it, and you can expect to see many more recipes using it.

But anyway, as for my not-quite-a-pie, maybe-an-apple-crisp recipe. The filling is from my 1984 edition of Joy of Cooking. I love using old cookbooks for baking recipes because they typically use less sugar than modern day recipes you’ll find online (which is odd of me to say considering that I’m posting this one online). This recipe only uses 1/2 cup of sugar in the filling, which allowed for the true taste of the apple to shine through, rather than the overbearing taste of sugar.

The topping is a modified version of a topping that I got from who knows where. It uses a lot less sugar and butter than the original.

So begin by preheating the oven to 400 degrees. Place the cast iron skillet in the oven to preheat.

Next core and slice:

5 apples

Place them in a large bowl and add:

1/2 cup of brown sugar
1/8 teaspoon salt
1 to 1 1/2 tablespoons of cornstarch
(depending on how juicy your apples are)
1/4 teaspoon of cinnamon
1/8 teaspoon of nutmeg

In another bowl, mix together:

1 1/2 cups of oats
1/4-1/2 cup of brown sugar
1/2 teaspoon of cinnamon

Once mixed, add:

1 stick, plus 1 tablespoon of butter, cubed while still cold

I like to work the butter into the other ingredients with my fingers, but you can use a food processor as well.

Next pull the cast iron skillet out of the oven and add 1 tablespoon of butter to the skillet. It will make a wonderful sizzling sound. Let it melt (it’ll only take a few seconds) and then quickly add the apple mixture (more wonderful sizzling noises) and then pour the topping on. Place the skillet back in the oven and back at 400 degrees for 10 minutes, then reduce the heat to 350 and bake for another 35-45 minutes. 

pie-1

pie-2

 

Read More

Vanilla Pear Jam, Apple, and Roquefort Cheese Pizza

I swear, I do eat “normal” American-style pizza. You know, the cheesy kind topped with black olives, hot peppers and pineapple (ok, ok, so maybe my taste isn’t completely normal). But more often than not, I like unusual pizzas, or at least unusual in comparison to the greasy, cheese and pepperoni topped pizza that has conquered most chain pizza joints across the United States. I’m drawn to the ones topped with ricotta cheese or roasted vegetables or fig jam, prosciutto, and gorgonzola (amazing combination, by the way). So when I bought one of my favorite seasonal jams from the market (Vanilla Pear from Sweet Thing Gourmet Jams), and the owner recommended pairing it with gorgonzola cheese, I knew it was time, once again, to make pizza.

pizza-1

I made a similar pizza late last winter using apples, caramelized onions, and gorgonzola (which is a delicious combination), but this jam, combined with the spiciness of the pepper flakes, gives this pizza an extra punch. I used roquefort cheese instead of gorgonzola, just for something different, but the taste is so similar that you could easily use either one. And of course, I don’t expect everyone to have access to such a unique jam, but I’m sure many other jams would work as well.

So to begin (and I apologize for the lighting in some of these photos. Dark kitchen.). You will notice in the below photos I’m using a pizza pan. It was my first time using one. Usually I use a pizza stone, but I found that the pizza pan works quite nicely as well.

Shape your pizza dough. Spread a thin layer of the vanilla pear jam onto the dough (a little goes a long way). Sprinkle with red pepper flakes, fresh garlic (about one small clove), and oregano or other Italian herbs. 

pizza-5

Next add slices of apple and slices of banana peppers or another pepper of your choice.

pizza-6

Between the peppers and apples, drop small chunks of roquefort or gorgonzola cheese. It spreads when it melts, so you don’t need much.

pizza-9

Sprinkle the top of the pizza with a combination of asiago cheese and pecorino (or one or the other). Add a tiny pinch of salt and a few grinds of fresh black pepper.

pizza-8

Bake at 475 for about 8-10 minutes, or until crust is golden brown.

Remove from oven and drizzle balsamic vinegar on top. (I used a specialty vinegar I received as a gift: Vanilla Fig. Plain vinegar will do, as well. Just make sure it’s a thick, high quality vinegar).

pizza-3

pizza-4

It’s sweet. It’s spicy. It’s creamy and crunchy. It’s delicious. Enjoy!

Read More

Chicken Pastina Soup

Pastina soup has a long history with my family. It’s baby food, it’s sick day food, it’s I-need-extra-comfort-today-food. My great-grandmother used it, my mom uses it and now I use it. And the absolute key, must-have ingredient for this soup is homemade chicken broth. It is just not the same with the boxed stuff.

There are an endless number of vegetables you can use for this soup, but I like it simple. The broth is so rich and flavorful that I don’t like to overwhelm it with too many ingredients. So below is the most basic recipe I use for this soup.

pastina-1

Begin by heating olive oil in a soup pot over medium heat. Add:

1/2 a large yellow onion, sliced
2 large carrots, sliced
a touch of salt

Cook until the carrots and onions are soft and tender (but not brown), at least ten minutes. If your broth is already plenty salty then be very careful how much salt you put on the onion and carrots. Just enough to bring out the flavor. Next add:

6-8 cups of homemade chicken broth

I say 6-8 cups because it really depends how much soup you want to make and how much broth you want. Sometimes when I’m sick, I want more broth than veggies/pasta or sometimes I want a more even broth to pasta/veggie ratio. Also keep in mind that the broth will cook down a little bit while the pastina boils. And speaking of pastina, next add:

1/4-1/2 cup of pastina (aka Acini di Pepe)

pastina-2

Half a cup doesn’t look like much, but it always cooks up more than I expect it to. Once again, use less pastina if you want mostly broth.

Turn up the heat and bring the pastina to a boil. Once it comes to a boil, turn it down to a simmer and let the pastina cook until tender. Then add:

cooked chicken, pulled off the bone and torn into bite-size pieces
1/4 cup of frozen peas

I use the same chicken that I used to make the broth, so it’s usually dark meat. I vary the amount of chicken I use every time, so add however much you want. (You may have noticed by now that the measurements for this soup really don’t matter. That’s the beauty of this soup. Maybe one day you’re in the mood for more peas than chicken. Or maybe lots of pastina. Switch it up and figure out which proportions are right for your mood.)

Cook for a few more minutes until the chicken and peas are heated through. Taste for seasoning. Serve the soup with crackers, crusty bread, or even a sprinkle of Parmesan or Romano cheese on top. Enjoy!

Read More

Homemade Chicken Broth

I managed to make it from last autumn all the way to late August without a single sign of sickness and then boom! Days after realizing how much unused sick time I had at work, I came down with one nasty little cold. Though I count myself lucky that I made it almost an entire year without any sort of ailments, I still couldn’t help but be annoyed by the sudden appearance of a minor virus. But as luck would have it, I had just made a large pot of chicken broth when this cold appeared, and thank goodness, because no matter how good western medicine is, there’s nothing more comforting than a big bowl of soup.

And while I was enjoying my soup, it came to me that I’m constantly saying on this blog to use homemade broth, yet I have yet to post a single recipe on how to make any sort of broth. So here’s my first: homemade chicken broth. It really is a miracle concoction and so simple to put together. There are so many ways to make it, so I will show many variations as I go.

First, a quick word on the difference between broth and stock. It is my understanding that stock is primarily made with bones, vegetables, and aromatics. It is generally used as a base for a recipe. Broth, on the other hand, is made with meat, as well as bones. It makes a richer product and can stand alone. For this reason, I prefer using meat, as well as bones.

You must start with the right kind of chicken. I only use local chicken, when possible, to make broth. Sometimes I use a whole chicken, if I want a bunch of leftover chicken to add to soups, stews, salads, etc. Or, if I don’t want a lot of chicken leftover, I just use chicken thighs. Chicken wings are another good choice or anything with dark meat. That’s where the rich flavor comes from. Just make sure to select cuts that still have the bones.

Along with the chicken, I also always add the following ingredients:

  • 2-4 carrots
  • 2 celery ribs (plus leaves)
  • 1 whole onion
  • 3-4 cloves of garlic
  • kosher salt (this is not a time to skimp on salt!) and pepper (either whole peppercorns or freshly ground)
  • various fresh herbs, such as parsley, rosemary, thyme, and bay leaves (I use whatever I have on hand.)

That will give you a basic broth. You can also add any of the following. Each item will change the flavor.

  • mushrooms (dried or fresh)
  • leeks

I love adding leeks to broth but seldom have them on hand.

broth-12

Now you simply have to fill the pot with water. I place all the ingredients in first and then add the water. I fill it until it almost reaches the top, but leave room for the water to boil without boiling over. Once the water comes to a boil, turn the heat down so that it continues to simmer. You don’t want it to be at a rapid boil, but you also don’t want it to fall flat. Just a simmer is perfect. I partially cover the pot, so that steam can still escape. (If using a slow cooker, completely cover the pot.) It it starts to cook down too much, you can always add more water. And the longer it cooks, the better it’ll taste. How do you know when it’s done? If you can snap the chicken bones in half, it’s done. I cook mine until the vegetables are mush and the chicken is quite literally falling off the bone.

But of course, usually I’m in and out of my apartment all day, so unless I’m enjoying a lazy day at home, I don’t want to leave a pot on the stove all day. That’s where a slow cooker comes in handy. My slow cooker is small, so it doesn’t make as much broth as my large stock pot, but there’s really nothing better than coming home from work to the smell of chicken broth that’s been simmering all day.

broth done-12

When the broth is done, I pour it through a strainer to remove all of the chicken pieces and vegetables. Often I use the broth as a base to soup, add it to sauces and stews or drink it straight out of a mug. My favorite way to enjoy chicken broth is by making my great-grandmother’s pastina soup, which will be my next post.

Made more broth than you can use in one recipe? It’ll last in the refrigerator for a few days or you can freeze it. Just be sure to leave extra space in the jar/bowl for it to expand in the freezer. And try freezing it in different size containers (even ice cube trays), that way if you ever need just a small amount of broth for a recipe, you don’t have to defrost an entire jar.

Be creative. Don’t think of this as a bread recipe, in which forgetting a single ingredient will ruin the entire thing. Try different vegetables, cuts of meat, and aromatics until you get the broth you want. Or, if you’re like me, just use what you have on hand, and you’ll get a slightly different broth every time.

 

 

Read More