Savory and Sweet Comfort Food Recipes from New Cookbooks

20 of your favorite foods that will warm you up on a chilly day.

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Spaghetti with Meatballs

--from Lidia's Italy in America by Lidia Bastianich, available October 25, 2011

 

Serves 6, plus about 3 quarts extra (total of about 4 dozen meatballs and 3 quarts sauce)

 

  • 1 medium carrot, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 pound ground veal
  • 2 large eggs, beaten
  • 1 teaspoon dried oregano
  • 1⁄2 cup chopped fresh parsley
  • 2 cups bread crumbs
  • 1 tablespoon kosher salt for the sauce
  • 1⁄4 cup extra- virgin olive oil
  • 1 medium onion, chopped (about 1 1⁄2 cups)
  • 2 teaspoons kosher salt, plus more as needed
  • 2 fresh bay leaves, or 3 dried bay leaves
  • 1⁄2 teaspoon peperoncino flakes
  • Three 28- ounce cans Italian plum tomatoes, preferably San Marzano, crushed by hand
  • 1 pound spaghetti
  • 1 cup grated Grana Padano or Parmigiano-Reggiano
  •  

1) Preheat oven to 425 degrees F.

 

2) Combine the carrot, celery, and onion in a food processor, pulsing to make a fine-textured paste or pestata. Scrape the pestata into a large bowl, and add the three meats, eggs, oregano, parsley, bread crumbs, and salt, mixing with your hands to combine well.

 

3) Roll the meat into golf- ball- sized balls, and place on baking sheets lined with parchment paper. (You should get about forty- eight meatballs.) Bake the meatballs until browned all over, about 18 to 20 minutes. (They do not need to be entirely cooked through, because they will cook more in the sauce.)

 

4) While the meatballs are baking, begin the sauce. Heat the olive oil in a large pot over medium heat. Toss in the onion, and sauté until it turns transparent, about 2 to 3 minutes. Ladle in 1⁄2 cup of pasta water, and simmer the onion to break it down, about 2 to 3 minutes.

 

5) Once the water has cooked away, sprinkle in 1 teaspoon of the salt, the bay leaves, and peperoncino. Let the peperoncino toast for a minute, then pour in the tomatoes. Slosh out the tomato cans and bowl with 4 cups hot water, add to the pot, and stir. Stir in the remaining teaspoon of salt, and bring the sauce to a simmer while the meatballs finish baking; simmer sauce about 10 minutes more.

 

6) When the meatballs have finished baking, gently add them to the sauce and return to a simmer. Simmer, shaking the pan periodically to move (but not break) the meatballs, until the sauce is thick and flavorful, about 1⁄2 hour.

 

7) As the meatballs are cooking in the sauce, bring a large pot of salted water to boil for pasta. After the meatballs have cooked in the sauce about 20 minutes, slip the spaghetti into the boiling water. When the pasta is al dente, drain and plop it back into the now- emptied pasta cooking pot. Add half of the sauce (with no meatballs) and toss. Set in a hot bowl, and top with meatballs and additional sauce if necessary.

 

8) Serve immediately, offering the remaining sauce and meatballs at the table with the grated cheese.

 

Excerpted from Lidia's Italy in America by Lidia Bastianich. Copyright © 2011 by Lidia Bastianich. Excerpted by permissionof Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Alfred A. Knopf

Garlic Bread Three Ways

--from Lidia's Italy in America by Lidia Bastianich, available October 25, 2011

 

Serves 4

 

  • 3 tablespoons extra- virgin olive oil
  • 3 garlic cloves, crushed and peeled
  • 12-inch loaf Italian bread without seeds
  • 1 teaspoon dried oregano
  • Kosher salt, for seasoning
  •  

1) Combine the olive oil and garlic in a small bowl, and steep about 30 minutes, to let the flavors mingle.

 

2) Preheat the oven to 400 degrees F.

 

3) Split the bread in half lengthwise, then cut in half crosswise, to make four pieces.

 

4) Set the pieces, cut side up, on a baking sheet, and brush the bread with the flavored oil, rubbing with the garlic cloves and leaving them on top.

 

5) Sprinkle with the dried oregano.

 

6) Bake until the bread is golden and crispy, about 4 to 5 minutes.

 

7) Remove any large garlic pieces, and lightly season the bread with salt before serving.

 

Garlic Bread Topped with Cheese: Substitute ¹⁄₄ cup grated Grana Padano or Parmigiano- Reggiano for the oregano.

 

Garlic Bread Rubbed with Tomatoes: Cut some ripe tomatoes crosswise in half. While the baked bread is still hot, rub cut surfaces of the bread with the tomato halves, until the bread has absorbed the tomato juices and the tomato pulp has rubbed onto the bread. Season lightly with salt, drizzle some extra-virgin olive oil on top, and serve immediately.

 

Excerpted from Lidia's Italy in America by Lidia Bastianich. Copyright © 2011 by Lidia Bastianich. Excerpted by permissionof Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Alfred A. Knopf

The Perfect Sunday Roast

--from Sunday Roasts by Betty Rosbottom

 

Serves 6 to 8

 

  • One 4-lb/1.8-kg boneless top sirloin roast (see market note)
  • 5 medium garlic cloves, peeled and cut into very thin slivers
  • 2 tsp dried thyme leaves
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp plus 1/2 cup/120 ml olive oil, plus more for oiling the pans
  • 3 medium red onions (about 1 1/2 lb/680 g)
  • 12 oz/340 g brown mushrooms such as creminis, cleaned and, if large, halved
  • 1 1/2 cups/360 ml reduced-sodium beef broth
  • 3/4 cup/180 ml dry red wine
  • 1 1/2 tbsp unsalted butter
  • 1 bunch watercress
  • A 4-oz/115-g wedge of blue cheese
  •  

1. Pat the roast dry with paper towels/absorbent paper. Using a sharp paring knife, make slits over the entire surface of the roast and insert the garlic slivers. In a small bowl, mix together the thyme, 1 1/2 tsp salt, 1/2 tsp pepper and 3 tbsp of the oil. Brush this mixture on all sides of the roast. (The roast can be prepared 1 day ahead; cover and refrigerate. Bring to room temperature for 30 minutes before proceeding.)

 

2. Arrange one rack at center position and another at a lower position and preheat the oven to 450°F/230°C/gas 8.

 

3. Lightly oil the bottom of a medium, flameproof roasting pan/tray and stand the roast, fat-side up, in the center of the pan (see tip). Roast the meat for 15 minutes.

 

4. While the meat is roasting, prepare the onions and mushrooms. Oil a large, rimmed baking sheet/tray generously. Peel the onions and cut them into wedges 3/4 in/2 cm thick, leaving the root ends intact. Arrange the onions on half of the baking sheet/tray and the mushrooms on the other half and drizzle both with the remaining 1/2 cup/120 ml olive oil. Toss the vegetables lightly to coat well, adding more oil if necessary. Salt and pepper the vegetables.

 

5. After the meat has roasted for 15 minutes, reduce the heat to 350°F/180°C/gas 4 and place the pan with the vegetables on the lower shelf. Continue to roast the beef until a thermometer inserted into the center of the meat registers 130 to 135°F/55 to 57°C, for 50 to 60 minutes. Roast the vegetables, stirring every 15 minutes, until slightly browned and charred around the edges, for 50 to 60 minutes.

 

6. When done, transfer the roast to a cutting board and let rest for 20 minutes. If the vegetables are not done when the roast is, continue roasting a few minutes more, checking every 5 minutes, until done. Remove the vegetables and tent them with foil to keep warm.

 

7. Skim off and discard any fat in the roasting pan/tray. Place the pan/tray over medium-high heat, and add the broth and wine. With a wire whisk, scrape up any browned bits on the bottom of the pan into the liquids. Bring the mixture to a simmer, and reduce by half. Then swirl in the butter. Season with salt and pepper.

 

8. Cut the roast, crosswise against the grain, into slices 1/4 in/6mm thick and arrange on a serving platter. Garnish the platter with bouquets of watercress and surround the meat with the onions and mushrooms. Drizzle the sliced meat with some sauce and pass extra separately. Top each serving with a thin slice of blue cheese.

 

Market note: Ask your butcher for a roast cut from the top portion of the sirloin. These are more tender and sometimes referred to as “spoon roasts.”

 

Cooking tip: This particular cut of beef sometimes tips over as it roasts. To prevent this, use a roasting rack with sides that you can adjust to steady the meat.

Susie Cushner

Golden Potato Gratin

--from Sunday Roasts by Betty Rosbottom

 

Serves 8

 

  • 1 tbsp unsalted butter for greasing the baking dish
  • 1 1/2 cups/360 ml crème fraîche
  • 1/3 cup/75 ml heavy/double cream
  • 3 lb/1.4 kg Yukon gold potatoes, peeled and cut into 1/8-in/3-mm thick rounds
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 tsp dried thyme leaves
  •  

1. Arrange a rack at center position and preheat the oven to 400°F/200°C/gas 6.

 

2. Butter a 3 1/2- to 4-quart/3.3- to 3.8-L oven-to-table baking dish generously (a 9-by-13-in/23-by-33-cm dish works well).

 

3. In a medium bowl whisk together the crème fraîche and the cream.

 

4. Arrange one-third of the potato slices in the bottom of the prepared pan, overlapping them slightly. Season them generously with salt and pepper and with 1/2 tsp of the thyme. Spread one-third of the crème fraîche mixture over the potatoes. Repeat to make 2 more layers.

 

5. Bake for 30 minutes, then reduce the heat to 350°F/180°C/gas 4 and cook until the potatoes are tender when pierced with a sharp knife and the top is golden brown, for about 25 minutes more. Let rest for 20 minutes before serving. (The gratin can be prepared 4 hours ahead; cool, cover loosely with foil, and leave at cool room temperature. Reheat, uncovered, in a preheated 350°F/180°C/gas 4 oven until hot, for about 15 minutes.)

Susie Cushner

Perfect Roasted Chicken

--from Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto, by Michael Ruhlman

 

Serves 4

 

  • One 3- to 4-pound/1.4- to 1.8-kilogram chicken
  • 1 lemon and/or 1 medium onion, quartered
  • Kosher salt
  •  

1) About 1 hour before cooking the chicken, remove it from the refrigerator, and rinse it. If you intend to make a pan sauce, cut off the wing tips and add them, along with the neck if you have it, to the pan in which you will roast the bird. Truss the chicken or stuff it with the lemon or onion, or both. Salt it and set it on a plate lined with paper towels/absorbent paper.

 

2) Preheat the oven to 450°F/230°C/gas 8 or to 425°F/220°C/gas 7 if you’re concerned about smoke. Set the oven on convection if that’s an option. Put the chicken in an oven-proof frying pan and slide it into the oven.

 

3) After 1 hour, check the color of the juices. If they run red, return the chicken to the oven and check it again in 5 minutes. Remove the chicken from the oven and let rest for 15 minutes before carving it.

 

4) Carve the chicken and serve.
 

Donna Turner Ruhlman

Pulled Pork with Eastern North Carolina Barbecue Sauce

--from Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto, by Michael Ruhlman

 

Serves 8 to 10

 

  • 5 pounds/ 2.3 kilograms bone-in pork shoulder
  • Barbecue Sauce
  • 1 cup/240 milliliters cider vinegar
  • 1/4 cup/50 grams firmly packed brown sugar
  • 1 tablespoon dried red chiles
  • 1 tablespoon fish sauce
  • Freshly ground black pepper
  • Kosher salt
  •  

1) Build a hot charcoal or hardwood fire on one side of a grill/barbecue. Grill/barbecue the pork over direct heat until seared on both sides, about 5 minutes per side, depending on your fire. Move the pork to the cool side of the grill. Cover the grill and continue to cook the pork, turning once, for about 30 minutes. If you want to use wood chips for additional smoke, do so after you move the pork to the cool side of the grill. If using a gas grill, cook only to sear the pork well on all sides.

 

2) Make the sauce: In a small saucepan, combine the vinegar, brown sugar, chiles, and fish sauce. Season with 1 tablespoon pepper and 1 1/2 teaspoons salt. Bring just to a simmer, stirring to make sure the sugar and salt are dissolved.

 

3) Preheat the oven to 225°F/110°C/gas 1/4.

 

4) Put the pork in a pot that can comfortably contain the shoulder. Add half of the sauce, cover, and cook until the meat shreds easily with a fork, 6 to 8 hours (it will release a lot of juice). Shred the pork and stir to mix the meat with the juices and sauce. Add the remaining sauce as you wish. Taste, evaluate, and add more vinegar, chiles, salt, or brown sugar as necessary just before serving.
 

Donna Turner Ruhlman

Real Cream of Tomato Soup

—from 50 Simple Soups for the Slow Cooker by Lynn Alley/Andrews McMeel Publishing

 

Serves 4 to 6

 

  • 2 to 3 pounds tomatoes (homegrown, if possible), quartered
  • ½ medium onion, coarsely chopped
  • 1 to 2 cloves garlic
  • 1 cup cream
  • Salt
  • Chile flakes (optional)
  • 4 basil leaves, cut into chiffonade
  •  

1) Place the tomatoes, onion, and garlic in a 7-quart slow cooker. Cover and cook on LOW for 3 to 4 hours, until the tomatoes are soft and falling apart.


2) Using a handheld immersion blender, puree the mixture until the desired texture is achieved. Stir in the cream and add the salt to taste. If needed, you can add some water, but this will most likely not be necessary. Add the chile flakes to taste.

 

3) Ladle the soup into bowls and garnish each bowl with the basil.

 

Andrews McMeel Publishing

Minestrone

--from 50 Simple Soups for the Slow Cooker by Lynn Alley/Andrews McMeel Publishing

 

Serves 6 to 8

  •  
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 cup dried cannellini beans or great northern beans
  • 1 (28-ounce) can crushed tomatoes
  • Parmesan cheese rind
  • 1 bay leaf
  • 5 cups water
  • 3 celery ribs, with leaves
  • 1 medium potato, peeled and diced
  • 2 medium carrots, peeled and diced
  • 1 cup fresh spinach or chard, sliced and loosely packed
  • Salt
  • Leaves from 1 sprig fresh rosemary, chopped
  • 3 fresh sage leaves, chopped
  • 3 cloves garlic
  • ½ cup freshly grated Parmesan cheese


1) In a large sauté pan, heat the olive oil over medium heat and sauté the onion for about 10 minutes, or until lightly browned.

 

2) Rinse the beans thoroughly and add them to the slow cooker along with the onion, tomatoes, Parmesan rind, bay leaf, and water. Cover and cook on LOW for 6 to 8 hours, until the beans are tender.

 

3) Add the celery, potato, carrots, and spinach, and salt to taste. Cook for 1 to 2 hours longer, until the potato is tender. Stir in the rosemary and sage. Using a garlic press, mince the garlic into the soup.

 

4) Ladle the soup into bowls and top each with a generous sprinkling of Parmesan cheese.

Andrews McMeel Publishing

Bagels

--from How to Make Bread by Emmanuel Hadjiandreou. Ryland Peters & Small; $27.95

 

Makes 9 bagels

 

  • 4 cups white bread flour
  • 2 teaspoons salt
  • 4 teaspoons sugar
  • 5 g fresh yeast or 1 teaspoon active dry yeast
  • 1 cup warm water
  • 1 medium egg, lightly beaten
  • 2 tablespoons unsalted or salted butter, softened
  • 1 teaspoon salt
  • 1 medium egg, beaten with a pinch of salt, for the egg wash
  • poppy or sesame seeds (optional)
  • baking sheet lined with parchment paper
  • 1 saucepan, 2-quart capacity
     

1) In one (smaller) mixing bowl, mix the flour, 2 teaspoons salt and sugar together and set aside. This is the dry mixture.


2) In a (larger) mixing bowl, weigh out the yeast. Add the water to the bowl and stir until the yeast has dissolved.


3)Add the egg to the yeast solution and mix. This is the wet mixture.


4) Add the dry mixture to the wet mixture.


5) Mix the mixtures together with a wooden spoon until it comes together.


6) Cover with the bowl that had the dry mixture in it and let stand for 10 minutes.


7) After 10 minutes, the dough is ready to be kneaded. Leaving it in the bowl, pull a portion of the dough up from the side and press it into the middle. Turn the bowl slightly and repeat this process with another portion of dough. Repeat another 8 times. The whole process should only take about 10 seconds and the dough should start to resist.


8) Cover the bowl again and let stand for 10 minutes.


9) Repeat Steps 7 and 8 twice and then Step 7 again.


10) Cover the bowl and let rise for 1 hour.


11) When the dough has doubled in volume, punch it down with your fist to release the air.


12) Lightly dust a clean work surface with flour. Remove the ball of dough from the bowl and place it on the floured work surface.


13) Roll the dough into a log, then cut into 9 equal portions using a metal dough scraper or sharp, serrated knife. Roll each into a ball.


14) Take each ball of dough and push your finger through the middle. Keep working to make a neat hole.


15) Place the bagels on the prepared baking sheet, cover and let rest for 10 minutes.


16) Just before the bagel dough has finished resting, half-fill the 2-quart saucepan with water, add the 1 teaspoon salt and bring to the boil.


17) Cook the bagels in batches of 3 or 4 in the boiling water until they rise up.


18) Turn the bagels over and boil for a further 5 minutes.


19) Transfer the boiled bagels to the baking sheet again and let cool slightly.


20) Preheat the oven to 240˚C (475˚F) Gas 9. Place a roasting pan at the bottom of the oven to preheat. Fill a cup with water and set aside.


21) Brush the egg wash over the bagels.


22) For seeded bagels, dip the egg-washed bagels in poppy or sesame seeds and return to the baking sheet.


23) Place the bagels in the preheated oven, pour the reserved cupful of water onto the hot roasting pan and lower the oven temperature to 200˚C (400˚F) Gas 6.


24) Bake the bagels for about 15 minutes, or until golden brown.


25) To check if they are baked through, tip one upside down and tap the bottom – it should sound hollow.


26) If they are not ready, return to the oven for a few minutes. If they are ready, set them on a wire rack to cool.

Steve Painter, Ryland Peters & Small, 2011

Pains Aux Raisins

--from How to Make Bread by Emmanuel Hadjiandreou. Ryland Peters & Small; $27.95

 

Makes about 19

 

  • 2 cups white bread flour
  • 11⁄2 tablespoons sugar
  • 1 teaspoon salt
  • 10 g fresh yeast or 11⁄2 teaspoons active dry yeast
  • 1⁄2 cup warm water
  • 10 tablespoons butter, slightly soft
  • 1 cup (dark) raisins
  • smooth apricot jam, for glazing
  • confectioners’ sugar, for glazing (optional)
  • custard
  • 21⁄2 tablespoons white all-purpose flour
  • 4 teaspoons cornstarch
  • 1 cup whole milk
  • 1 large egg, lightly beaten
  • 1⁄4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 baking sheets lined with parchment paper


1) In one (smaller) mixing bowl, mix the flour, sugar and salt together. This is the dry mixture.


2) In another (larger) mixing bowl, dissolve the yeast in the water. This is the wet mixture.


3) Add the dry mixture to the wet mixture and mix until it comes together.


4) Cover with the bowl that had the dry mixture in it.


5) Let stand for 10 minutes.


6) After 10 minutes, the dough is ready to be kneaded. Leaving it in the bowl, pull a portion of the dough up from the side and press it into the middle. Turn the bowl slightly and repeat this process with another portion of dough. Repeat another 8 times. The whole process should only take about 10 seconds and the dough should start to resist.


7) Cover the bowl again and let stand for 10 minutes.


8) Now repeat Steps 6 and 7 twice. Repeat Step 6 one last time.


9) Cover and let rest in the refrigerator overnight. If you are using active dry yeast, let the dough to rise for another 30 minutes at room temperature before putting it into the refrigerator overnight. This will give the yeast a kick-start.


10) Remove the dough from the refrigerator.


11) Turn the dough out onto the work surface.


12) Pull the dough outward from the edges until you have a rough square about 5 inches.


13) Cut the butter to achieve a rectangle roughly half the size of your square of dough.


14) Make sure the dough is about the same thickness as the rectangle of butter.


15) Place the butter diagonally across the middle of the square of dough.


16) Fold the corners of the dough toward the middle so that they envelop the butter and you get a neat package. Stretch the dough if necessary to completely encase the butter.


17) Press down on the dough using a rolling pin to distribute the butter evenly through it inside the envelope.


18) Start rolling the dough lengthwise until you have a long rectangle about 1⁄2 inch thick.


19) Fold the bottom third of the rectangle over.


20) Fold the top third over.


21) You should now have 3 rectangular pieces of dough piled on top of each other; this is your first turn. Make a small indentation into the dough with your fingertip to remind you that you have made one turn.


22) Wrap the dough in plastic wrap and refrigerate for 20 minutes.


23) Remove the dough from the refrigerator and repeat Steps 17–21 twice.


24) You will now have given the pastry 3 turns and should have 3 indentations.


25) Wrap the dough in plastic wrap and refrigerate for 40 minutes.

 

To make the custard
1) In a small mixing bowl, mix the flour and cornstarch with about one quarter of the milk using a balloon whisk. Whisk until smooth.


2) Add the egg to the flour mixture.


3) In a saucepan, put the remaining milk, sugar and vanilla extract and heat until the sugar has dissolved and the mixture comes to a boil.


4) When it comes to a boil, add the flour mixture and whisk vigorously.


5) Keep whisking over the heat until it starts to thicken, then cook for a further 2 minutes.


6) Remove from the heat and transfer the custard to a bowl.


7) Place plastic wrap directly on top of the custard to prevent a skin from forming.


8) Let cool and refrigerate until needed.


9) The custard will keep, refrigerated, for 24 hours.

 

To finish the pains aux raisins
1) Remove the dough from the refrigerator and roll out to a rectangle about 10 x 15 inches.


2) Spread the custard on the dough using the back of a spoon. You may not need all the custard.


3) Sprinkle the raisins evenly over the custard.


4) Now roll up the dough from a longer side to make a long log.


5) Wrap the log in plastic wrap and refrigerate for 30 minutes.


6) Remove the dough from the refrigerator, discard the plastic wrap and cut the dough into roughly 3⁄4-inch slices. You should get about 19 slices.


7) Lay each pastry flat on the prepared baking sheets. Tuck the end of each swirl of pastry underneath to help it retain its shape during baking. Allow a little space between them so that they have room to rise.


8) Let rise until you see the folds in the pastry separating.


9) Preheat the oven to 240˚C (475˚F) Gas 9. Place a roasting pan at the bottom of the oven. Fill a cup with water.


10) Place the baking sheets in the preheated oven, pour the reserved cupful of water onto the hot roasting pan and lower the oven temperature to 220˚C (425˚F) Gas 7.


11) Bake for about 12–15 minutes, or until golden brown. Lower the oven temperature if it looks like the raisins are burning. And don’t worry if you see butter seeping out of the pastries during baking – it should all be absorbed when the pastries cool.


12) While the pastries cool slightly, warm the apricot jam in a small saucepan.


13) Brush the warm jam over each warm pastry.


14) To make an icing, if you like, mix a few tablespoons of confectioners’ sugar with a small amount of cold water in a small bowl. Add more water and stir until you have a smooth, runny consistency.


15) When the pastries are cold, drizzle the icing over them.
 

Steve Painter, Ryland Peters & Small, 2011

Lemonette and Berry Sexy Pancakes

--from Olive Oil and Vinegar for Life by Theo Stephan, available October 12, 2011

 

Serves 3 – 4

 

  • 1 organic egg
  • 1 c plain yogurt (I like whole FAGE Greek Yogurt)
  • 2 tbsp Meyer Lemon Extra Virgin Olive Oil
  • ½ c organic all-purpose flour (I have substituted Bette’s Four Flour Blend successfully)
  • ½ c quick-cooking oats
  • 2 tbsp organic sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ c + 2 tbsp milk
  • ¹⁄8 tsp salt
  • ½ c blueberries (or your favorite berries)
  • zest of 1 lemon (Meyer, if you can get them!)
  • 2 tsp fresh lemon juice (juice after zesting)


1) Beat egg, olive oil, lemon juice, and yogurt together well. Add remaining ingredients and stir together.


2) Pour about ¼ cup of batter on lightly oiled, hot griddle. Turn when pancakes are covered with bubbles. Makes about 12 3-inch pancakes.

 

Caliterranean Syrup
Serves 4
 

  • ½ c organic sugar
  • ¼ c Ascolano or Koroneiki Extra Virgin Olive Oil
  • 1 organic egg, beaten


1) Stir all ingredients in a small skillet into a paste.

2) Stir ingredients together constantly over low-medium heat, about 10 minutes.

Skyhorse Publishing, Inc.

Gluten-Free Almond Spa Cookies

--from Olive Oil and Vinegar for Life by Theo Stephan, available October 12, 2011

 

  • 2 c Bette’s Gourmet Four
  • Flour Blend
  • ¾ tsp fine grain sea salt
  • 1 c organic almond butter
  • 3 tbsp ground organic raw almonds
  • ½ c organic agave syrup
  • ¹⁄3 c + 1 tbsp Global Gardens
  • Kalamata Extra Virgin Olive Oil
  • 1½ tsp organic vanilla extract
  • 1 c 60% cacao chocolate chips


1) In a medium mixing bowl, combine the flour, baking soda, and salt. Add remaining ingredients, stirring in the chocolate chips last. Chill for about an hour. Drop by tablespoons onto ungreased cookie sheets, 2 inches apart, and sprinkle lightly with ground raw almonds.

 

2) Bake at 350 for 10–11 minutes. Let cool before removing.

Skyhorse Publishing, Inc.

Bananas Foster Whoopie Pies

—from So Sweet by Sur La Table/Andrews McMeel Publishing

 

Makes about 20 assembled pies

 

Cake

  • 1 cup granulated sugar
  • ¼ cup toasted sliced almonds
  • ¼ cup vegetable shortening
  • ¼ cup (½ stick) unsalted butter, at room temperature
  • 2 eggs, lightly beaten
  • 1 cup (about 2½ medium) pureed overripe bananas
  • 1 teaspoon baking soda
  • ½ teaspoon pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • Pinch of salt
  • ½ teaspoon cinnamon
  • 3 tablespoons milk
  •  

Filling

  • 5 tablespoons brown sugar
  • 2 tablespoons dark rum (such as Myers’s Rum)
  • ½ teaspoon cinnamon
  • 1½ cups marshmallow cream
  • 1¼ cups vegetable shortening
  • 1 cup powdered sugar
  •  

1) Preheat the oven to 375°F and position an oven rack in the center. Lay 1 nonstick silicone baking mat or a piece of parchment on each baking sheet.

 

2) Make the cake. Make the almond sugar by placing the granulated sugar in a food processor. Add the almonds and grind together until the almonds are ground as finely as the sugar, about 1 minute.

 

3) Cream the shortening, butter, and almond sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until completely mixed. Scrape the sides of the bowl well with a rubber spatula. Add the eggs and mix on medium speed for 2 to 3 minutes, until the mixture is smooth. Scrape the sides of the bowl well with the rubber spatula.

 

4) Mash the bananas with a fork in a small bowl, then transfer to a food processor. Puree until smooth. Sprinkle the baking soda on top of the banana puree. Pour the banana mixture into the medium mixing bowl with the sugar, shortening, egg mixture, and vanilla. Turn the mixer on medium and mix 2 to 3 minutes, until the banana mixture incorporates into the shortening mixture. At first it will appear broken, but be patient and it will smooth itself out. Scrape the sides of the bowl well with a rubber spatula.

 

5) In a medium mixing bowl, mix the flour, salt, and cinnamon. Blend with a fork to evenly distribute the dry ingredients.

 

6) Pour the dry ingredients into the banana mixture and mix on low speed. Add the milk. Stop mixing as soon as the ingredients have come together.

 

7) Scoop the batter into tablespoon-sized portions using a spring-loaded cookie scoop or a spoon and place about 2 inches apart on the prepared baking sheets. Using your finger, press down on each portion to level it out slightly. These cakes puff extremely well, and leveling them helps them achieve the perfect shape in the oven. Bake the cakes one sheet at a time for 11 to 13 minutes, until your finger does not leave an indentation in the cakes when touched lightly. Transfer to a cooling rack and let cool completely.

 

8) Make the filling. Place the brown sugar, rum, and cinnamon in a very small bowl or ramekin. Let this mixture sit so that the rum begins to melt the sugar. Meanwhile, put the marshmallow cream and shortening in a medium bowl of a stand mixer and mix on medium speed for 2 to 3 minutes with a paddle attachment. Use a rubber spatula to scrape the sides of the bowl. Place the powdered sugar in the bowl with the creamed mixture, add the brown sugar mixture, and mix on low speed until the ingredients begin to come together. Increase the speed to medium and mix for 2 to 3 minutes, until fluffy.

 

9) Assemble and fill the pies. Transfer the brown sugar filling into a pastry bag fitted with a number 10 (or larger) pastry tip. Pipe the filling on the flat side of half of the cakes. If you don’t have a pastry bag, you can spread the filling with a knife or offset spatula. Match cakes that are closest in size and place the second cake on top so that the filling is sandwiched between two flat sides. Store the assembled whoopie pies in a plastic container with a cookie rack fitted inside to prevent sticking. They are best eaten within 24 hours.

Andrews McMeel Publishing

Milk Chocolate Toffee Bars

—from So Sweet by Sur La Table/Andrews McMeel Publishing

 

Makes 36 chewy squares

 

  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup tightly packed light brown sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1¼ cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup milk chocolate chips
  • ½ cup toffee baking bits
  •  

1) Position an oven rack in the center of the oven, and preheat the oven to 350°F. Turn an 8-inch square baking pan upside down and mold a piece of aluminum foil to the outside. You should have about an inch of overhang around the edges. Slide the foil off the pan bottom, and turn the pan right side up. Slip the foil inside the pan. Fold down any foil that extends past the top edges over the outside. Lightly butter the foil, or use pan spray.

 

2) Put the butter and sugar in a large bowl. Using a mixer, beat on low speed for 1 minute. Turn up the speed to medium and beat for another minute. The mixture should be blended and smooth. Turn off the mixer. Using a spatula, scrape down the sides of the bowl. Add the egg and vanilla and beat on medium-low speed until well blended. Turn off the mixer. Scrape down the sides of the bowl.

 

3) Put the flour, baking powder, and salt in a medium bowl and whisk until blended. Add the dry ingredients to the butter mixture and beat on low speed just until no patches of flour are visible. Add the chocolate chips and toffee bits and continue to beat on low until they are evenly blended in the mixture.

4) Using a spatula, scrape the dough into the prepared pan, and smooth the top in an even layer. Bake for 35 to 40 minutes, until the top is golden brown. Using oven mitts, transfer the pan to a cooling rack and let cool completely.

 

5) To remove the big bar from the pan, grasp the foil at the top in 2 places opposite each other and gently pull upward. Set the big bar on a cutting board, and gently peel off the foil. Using a chef’s knife, and starting at one side, cut the square into 6 equal strips. Then cut 6 equal strips in the opposite direction. You will have 36 bars. Of course, you can cut the cookies larger or smaller, if you like. Store in an airtight container or a resealable plastic bag for up to 4 days.
 

Andrews McMeel Publishing

Chocolate Cupcakes with Chocolate Frosting

--from Vegan Family Meals by Ann Gentry/Andrews McMeel Publishing

 

Makes 12 cupcakes

 

Cupcakes

  • 2 1/2 cups unbleached white flour
  • 1 1/2 cups organic cane sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups plain or vanilla soy milk
  • 2 teaspoons apple cider vinegar
  • 1 cup neutral cooking oil
  • 4 teaspoons vanilla extract
  •  
  • 1) Preheat the oven to 350°F. Line 12 standard muffin cups with paper liners.

  •  

     

    2) Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and set aside. Mix the soy milk and cider vinegar in a medium bowl and set aside, stirring occasionally, for 5 minutes (the milk will thicken slightly). Mix in the oil and vanilla. Add to the flour mixture and stir just until blended.
  •  

     

    3) Divide the batter equally among the prepared muffin cups and bake until a toothpick inserted into the center of a cupcake comes out clean, about 32 minutes.
  •  

     

    4) Transfer the pan to a cooling rack and let cool for 10 minutes. Remove the cupcakes from the pan and let the cupcakes cool completely.
  •  

Frosting

 

  • 1/2 cup cold vegan butter (such as Earth Balance)
  • 1/2 cup non-hydrogenated vegan shortening, at room temperature
  • 2 cups (about 8 ounces) powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon vanilla extract
  • 5 teaspoons plain or vanilla soy milk
  •  

1) Fit a stand mixer with the paddle attachment. Beat the vegan butter and shortening in the mixer bowl on medium-high speed until the mixture is smooth and creamy. (Alternatively, a handheld mixer can be used, but the mixing times will be longer.) Sift the powdered sugar and cocoa powder into the butter mixture, then beat on low speed to blend. Beat in the vanilla. Scrape the bowl and continue mixing on medium speed, gradually adding the soy milk, until the frosting is light and fluffy, about 4 minutes.

 

2) Transfer the frosting to a pastry bag fitted with a large star tip and pipe the frosting decoratively atop the cupcakes. Alternatively, the frosting can be spread decoratively over the cupcakes.

 

Store the cupcakes in an airtight container at room temperature for up to 3 days.
 

Much and House Public Relations

Double Chocolate Brownies

--from Vegan Family Meals by Ann Gentry/Andrews McMeel Publishing

 

Makes 12 brownies

 

  • 1 1/2 cups unbleached white flour
  • 1 cup maple sugar, or 11/2 cups organic cane sugar
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup plus 2 tablespoons neutral cooking oil (see page 224)
  • 3/4 cup agave nectar
  • 1 tablespoon vanilla extract
  • 1 1⁄8 teaspoons apple cider vinegar
  • 1/2 cup boiling water
  • 1 3/4 cups semisweet chocolate chips
  •  

1) Preheat the oven to 350°F. Lightly oil a 9 by 9 by 2-inch square nonstick baking pan or glass baking dish.

 

2) Sift the flour, maple sugar, cocoa powder, baking soda, and salt into a large bowl; discard any large grains of maple sugar that remain in the strainer. Whisk the oil, agave nectar, vanilla, and vinegar in a medium bowl to blend. Whisk the oil mixture into the flour mixture until well blended. Scrape the sides of the bowl, then continue mixing for 30 seconds. Carefully whisk in the boiling water. Stir in the chocolate chips.

 

3) Transfer the batter to the prepared baking pan, spreading evenly. Bake until a toothpick comes out with moist crumbs attached, about 45 minutes.

 

Store the brownies in an airtight container at room temperature for up to 2 days.


 

Much and House Public Relations

Momma Reiner’s Homemade Marshmallows

--from Sugar, Sugar: Every Recipe Has a Story by Kimberly “Momma” Reiner and Jenna Sanz-Agero/Andrews McMeel Publishing; submitted by Kimberly “Momma” Reiner


Makes about 40


Note: You will need a candy thermometer for this recipe.

 

  • 2 tablespoons plus 1 teaspoon unflavored gelatin
  • 1/2 cup cold water
  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/2 cup hot water
  • 1/4 teaspoon salt
  • 2 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/2 cup cornstarch, plus more for dusting
  • 1/2 cup confectioners’ sugar
  • Sugar, Sugar by The Sugar Mommas
  •  

1) Lightly coat a 12 by 8-inch glass baking dish with nonstick cooking spray. In a small bowl, combine the gelatin and cold water. Set aside to soften while you make the syrup.

 

2) Place the granulated sugar, corn syrup, hot water, and salt in a medium saucepan. Cook over medium heat, stirring until the sugar dissolves, about 2 minutes. Continue cooking without stirring until the mixture reaches about 240°F on a candy thermometer (the soft-ball stage, when syrup dropped into ice water may easily be formed into a soft ball with your hands). Remove from the heat. Gently add the gelatin to the syrup mixture, stirring until the gelatin is dissolved. Set the mixture aside.

 

3) Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on high speed until stiff peaks form. Reduce speed to low, and slowly add the syrup mixture. Add the vanilla and continue whipping on high speed for 10 minutes, or until the mixture looks like marshmallow creme.

 

4) Use a spatula to pour the mixture into the baking dish and spread evenly. Coat a piece of parchment paper (the size of the dish) with nonstick cooking spray and cover the marshmallow, using your hands to create an even surface. Let the marshmallow set at room temperature overnight before cutting.

 

5) Turn the marshmallow out of the baking dish onto a work surface lightly dusted with cornstarch. Lightly coat a sharp knife with nonstick cooking spray and cut the marshmallow into 11/2-inch squares. Combine the cornstarch and confectioners’ sugar in a bowl. Gently toss the marshmallow squares in the mixture, a few at a time, to coat them lightly. Store at room temperature in an airtight container for up to 1 week.

 

Sugar Mommas Tip: For a color-swirled marshmallow, add a few drops of food coloring and whip for 5 to 10 seconds (do not combine completely) prior to pouring the mixture into the baking dish to set.


 

Andrews McMeel Publishing

Banana-Caramel Cake

--from Sugar, Sugar: Every Recipe Has a Story by Kimberly “Momma” Reiner and Jenna Sanz-Agero/Andrews McMeel Publishing; submitted by Kimberly “Momma” Reiner; submitted by Joanna Ennis


Makes 1 (8-inch) round layer cake

 

  • 2 large ripe bananas, mashed
  • 1 teaspoon baking soda
  • 1 1⁄3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup granulated sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 warm batch Aunt Fern’s Caramel Icing (recipe follows)
  •  

1) Preheat the oven to 350°F. Butter two 8-inch round cake pans (or use nonstick spray) and set aside.

 

2) Place the bananas and baking soda in a small bowl and mix them together and set aside. In a medium bowl, whisk together the flour and baking powder. Set aside.

 

3) In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium speed until combined. Add the egg and vanilla and blend on low speed until creamy. Add half of the flour mixture and blend until the dry ingredients are moistened. Blend in the milk. Add the remaining dry ingredients and mix on low speed until just combined. Use a spatula to fold in the bananas.

 

4) Pour the batter evenly into the prepared pans. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and cool the cakes in the pans on top of wire racks for 10 minutes, then carefully turn the cakes out onto the wire racks and let cool completely.

 

5) When the cakes have cooled, make Aunt Fern’s Caramel Icing. Place one cake layer upside down on a serving platter. Use a knife or an angled spatula to spread the warm icing onto the cake, being generous on top, as it will be a filling layer. Place the second layer upside down on top of the bottom layer and spread icing on the top and sides.

 

Sugar Mommas Tips: If you want to make a “wow” presentation and impress your friends, don’t frost the sides of the cake. Instead, frost the top of the bottom layer with a very thick layer of icing. Slice 1 or 2 bananas (depending on your level of banana love) and place the slices around the edges of the cake or all across the top. Add the second layer of cake and ice the top completely.

 

Aunt Fern’s Caramel Icing

  • 1/2 cup (1 stick) butter
  • 1 cup packed light brown sugar
  • 1/4 cup whole milk
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups confectioners’ sugar
  •  

1) Melt the butter in a medium saucepan over medium heat. Add the brown sugar and stir until dissolved. Bring to a boil and cook for 2 minutes, stirring constantly to prevent burning.

 

2) Slowly add the milk and bring the mixture back to a boil.

 

3) Remove the pan from the heat and let cool to lukewarm temperature.

 

4) Add the vanilla and stir to blend. Pour the caramel mixture into the bowl of a stand mixer fitted with the whisk attachment.

 

5) Add the confectioners’ sugar 1/2 cup at a time, beating on low speed for 1 to 2 minutes after each addition, until the sugar is completely dissolved and the icing has a smooth consistency.

Andrews McMeel Publishing

Chocolate and Zucchini Cake

--from Home-grown Harvest by Ryland Peters & Small; $27.95

 

Makes about 20 squares

 

  • 2 sticks plus 1 tablespoon butter, softened
  • 11⁄4 cups packed brown soft sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1⁄2 cup milk
  • 22⁄3 cups self-rising flour
  • 1 teaspoon baking powder
  • 4 tablespoons cocoa powder
  • 1 lb. zucchini, peeled and grated
  • a cake pan, 12 x 8 inches, buttered and lined

 

1) Preheat the oven to 350ºF.

 

2) Put the softened butter, sugar, and vanilla extract into a bowl and beat with a wooden spoon or electric whisk until creamy.

 

3) Crack the eggs into a bowl and beat lightly with a fork. Add the eggs gradually to the bowl with the cake batter. Add the milk and whisk together.

 

4) Put a sieve over your mixing bowl and carefully pour in the flour, baking powder, and cocoa powder. Shake the sieve gently so that the ingredients snow down into the bowl. Take a metal spoon and fold into the batter. Stir in the grated zucchini and mix well.

 

5) Spoon the cake batter into the pan and bake in the preheated oven for 35–45 minutes.

 

6) Test the centre of the cake with a skewer—when it comes out clean the cake is ready. Remove the cake from the pan and leave to cool, then cut into squares.
 

Copyright Ryland Peters & Small, 2011.

Toffee Apples

--from Home-grown Harvest by Ryland Peters & Small; $27.95

 

Makes 8

 

  • 8 small apples, such as Cox‘s
  • 1½ cups sugar
  • 2 tablespoons golden syrup
  • freshly squeezed juice of ½ lemon
  • finely chopped mixed nuts and edible sprinkles, for dipping (optional)
  • 8 wooden skewers or popsicle sticks
  • a large sheet of baking parchment

 

1) Wash and thoroughly dry each apple. Carefully push a wooden skewer or popsicle stick into the stalk end of each apple.

 

2) Put the sugar, golden syrup, and 1⁄2 cup water in a heavy-based saucepan set over low heat. Leave until the sugar has completely dissolved then turn up the heat and simmer until the toffee turns an amber color.

 

3) Remove the pan from the heat. Add the lemon juice—taking care as the hot toffee may splutter. Working quickly, dip each apple into the toffee and swirl it around until evenly coated.

 

4) Leave to cool for 30 seconds, then dip the bottoms of the apples in mixed nuts or sprinkles, if using. Sit the apples on the baking parchment to harden. Serve on the same day.

 

Related: Meatless Monday Recipes by Mark Bittman

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Copyright Ryland Peters & Small, 2011

First Published Thu, 2011-09-29 16:10

Find this story at:

http://www.more.com/comfort-food-recipes-new-cookbooks