Sugar Cookies

Happy Valentine's Day to all my readers!

I had a lot of fun yesterday, baking and decorating these lovely cookies. They do not only look good but also tasted great!

 Sugar Cookies

(adapted from bakeat350)

• Vanilla-Almond Sugar Cookies
• 3 cup / 400 g unbleached, all-purpose flour
• 2 teaspoon baking powder
• 1 cup / 185 g sugar
• 2 sticks / 230 g salted butter, cold and cubed
• 1 egg
• 2 teaspoons pure vanilla extract

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     Combine the flour and baking powder, set aside. Cream the sugar and butter in a stand mixer with the paddle attachment approx. 2-3 minutes or until creamy. Add the egg and vanilla extract and cold butter. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom. Wrap in plastic foil and let rest in the fridge for 30 minutes

     Roll onto floured surface and cut into shapes (I roll the dough between plastic wrap or waxed paper). Place on parchment lined baking sheets and bake for 10 - 12 minutes at 350 F / 180 C. Let sit a few minutes on the sheet, then transfer to a cooling rack.

     Decorate with powdered sugar or icing. Find very good instructions on decorations here.

      

Turkey Cakes with Wasabi Guacamole

When my husband wanted meatballs for dinner the other night, I couldn't help myself and had to look for a healthier version of the classic meatball recipe. I found these little guys - they are made with turkey, lots of herbs and zucchini.
After they come out of the oven they are brushed with sweet chili sauce and sprinkled with sesame seeds.
The meatballs were so juicy and very flavorful! The wasabi guacamole added a very nice zing to the dish and I served them with a simple salad.

Turkey Cakes with Wasabi Guacamole
(from Yotam Ottolenghi)

• 2 courgettes, coarsely grated (net weight 250g)
• Salt and black pepper
• 600 g / 1 pound and 5 oz minced turkey, or chicken
• 2 medium free-range eggs
• 1 ½ teaspoon ground cumin
• 3 tablespoons chopped coriander
• 3 tablespoons chopped mint
• 2 garlic cloves, peeled and crushed
• 60 g/ 2 oz chopped spring onion
• Sunflower oil, for frying
• 2 tablespoons sweet chilli sauce
• 1 teaspoon mirin
• ½ teaspoon toasted sesame seeds
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• For the wasabi guacamole
• 2 ripe avocados, peeled (net weight 300g)
• 2 tablespoons lime juice
• 2 teaspoons wasabi paste
• 20 g/ 1oz chopped spring onion
• Salt

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• Heat the oven to 180C/350F/gas mark 4. Put the grated courgette in a sieve, mixed with a quarter-teaspoon of salt, and leave to drain for about 15 minutes. Squeeze out as much liquid as possible with your hands, then put the courgette in a large mixing bowl along with the turkey, eggs, cumin, coriander, mint, garlic, three-quarters of the spring onion, a teaspoon of salt and some black pepper. Mix together well, then shape into 12 patties weighing about 80g each.
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• Heat two tablespoons of sunflower oil in a large frying pan and fry the patties for four minutes, turning once, until nice and brown on both sides. Transfer to a baking tray and finish off in the oven for a further 10 minutes.
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• While the turkey cakes are in the oven, make the guacamole: mash the avocado with a fork and mix together with the lime juice, wasabi, chopped spring onion and half a teaspoon of salt. Mix the sweet chilli and mirin in a separate bowl, and brush this over the turkey cakes as soon as they come out of the oven. Sprinkle the sesame seeds on top and serve with the guacamole on the side.

Greek Spinach and Feta Pie

Success! This is the first time that I worked with phyllo dough and it didn't break! It is also the first time that I actually thawed the dough as the packaging instructed (I thought I should mention that...) The recipe might look complicated, but it is not. Most of the time it takes to make this recipe is needed for brushing the dough layers with the melted butter. The filling could even be prepared a day in advance. It is a nice dish to bring to a party or potluck and can be served hot, warm or at room temperature.

Greed Spinach and Feta Pie (Spanakopita)
(from Cooks Illustrated)

Why this recipe works:
Microwaving, chopping, and then ridding mature fresh spinach of excess water gave our spanakopita recipe bold spinach flavor. To buffer the assertiveness of feta and to add textural contrast, we added Greek yogurt to the spanakopita recipe. We chose to bake our spanakopita on a baking sheet. Its sides were short enough to allow moisture to escape, crisping the phyllo dough’s bottom crust.

• Filling
• 2 (10-ounce) bags curly leaf spinach, rinsed
• ¼ cup water
• 12 ounces feta cheese, rinsed, patted dry, and crumbled into fine pieces (about 3 cups)
• ¾ cup whole-milk Greek yogurt 
• 4 medium scallions, sliced thin (about 1/2 cup)
• 2 large eggs, beaten
• ¼ cup minced fresh mint leaves
• 2 tablespoons minced fresh dill leaves
• 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
• 1 teaspoon grated zest plus 1 tablespoon juice from 1 lemon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground black pepper
• ¼ teaspoon table salt
• ⅛ teaspoon cayenne pepper
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• Phyllo Layers
• 7 tablespoons unsalted butter, melted
• ½ lb. (14 by 9-inch) phyllo, thawed overnight in the refrigerator
• 1 ½ ounces Pecorino Romano cheese, grated fine (about 3/4 cup)
• 2 teaspoons sesame seeds (optional)
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1.FOR THE FILLING: Place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate. Microwave on high power until spinach is wilted and decreased in volume by half, about 5 minutes. Using potholders, remove bowl from microwave and keep covered, 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Transfer spinach to clean kitchen towel and squeeze to remove excess water. Place drained spinach in large bowl. Add remaining filling ingredients and mix until thoroughly combined. (Filling can be made up to 24 hours in advance and stored in the refrigerator.)

2.FOR THE PHYLLO LAYERS: Adjust oven rack to lower-middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Using pastry brush, lightly brush 14 by 9-inch rectangle in center of parchment with melted butter to cover area same size as phyllo. (If your phyllo is bigger than 14 x 9 like mine was just cut it with a pizza cutter to the right size) Lay 1 phyllo sheet on buttered parchment, and brush thoroughly with melted butter. Repeat with 9 more phyllo sheets, brushing each with butter (you should have total of 10 layers of phyllo).

3.Spread spinach mixture evenly over phyllo, leaving ¼-inch border on all sides. Cover spinach with 6 more phyllo sheets, brushing each with butter and sprinkling each with about 2 tablespoons Pecorino cheese. Lay 2 more phyllo sheets on top, brushing each with butter (these layers should not be sprinkled with Pecorino).

4.Working from center outward, use palms of your hands to compress layers and press out any air pockets. Using sharp knife, score pie through the top 3 layers of phyllo into 24 equal pieces. Sprinkle with sesame seeds (if using). Bake until phyllo is golden and crisp, 20 to 25 minutes. Cool on baking sheet 10 minutes or up to 2 hours. Slide spanakopita, still on parchment, to cutting board. Cut into squares and serve.

Spaghetti with Egg and Pangritata

When I was little and we had leftover pasta in the fridge,  my mom would always fry it in a pan with lots of butter. She would crack some eggs over it heated everything in the pan and served it with lots of ketchup. We loved the leftover so much that my siblings and I would always fight over them. This dish is every similar but more sophisticated, with herbs, Parmesan and toasted breadcrumbs. And I don't miss the ketchup at all...

Spaghetti with Egg and Pangritata

(adapted from circle-b-kitchen)

serves 4

• For the Pangritata::
• ¼ cup olive oil
• 1 ⅓ cups coarse breadcrumbs
• 1 ½ tablespoons of minced fresh rosemary
• zest of two lemons
• Spaghetti and Eggs:
• 1 lb. spaghetti
• 1 tablespoon of olive oil
• 1 tablespoon unsalted butter
• 4 cloves garlic, minced
• 6-8 large eggs
• ⅓ cup chopped Italian parsley
• 1 teaspoon crushed red pepper (optional)
• freshly ground black pepper, to taste
• 1 cup grated Parmesan or Pecorino Romano cheese

1.For the pangrita: Heat the olive oil in a large skillet over medium-high heat. Add the breadcrumbs and sauté until golden and crispy, about 4 to 5 minutes. Add the rosemary, and immediately remove from heat and allow to cool. Mix in lemon zest and set aside.

2.Bring a large pot of well-salted water to a boil and cook pasta to al dente according to directions on box. (I usually undercook the pasta by about a minute.)

3.Wipe out the skillet from the pangritata, add the olive oil and butter and melt together over medium heat.

4.Add the garlic and crushed red pepper and immediately break the eggs into the skillet.

5.If need be, lower the heat a bit. You want the garlic to cook without burning and the egg whites to set, but the yolks to remain runny.

6.Drain the pasta well, reserving 1 c of the cooking liquid.

7.Add pasta back to the pot, pour over the eggs and all the fat from the skillet, add the parsley and toss well, breaking up the eggs as you do. If you prefer a wetter dish, you can add in some of the reserved cooking liquid.

8.Plate the pasta and eggs, season well with freshly ground black pepper, sprinkle with the grated cheese and then top with the pangritata.

Sticky Pecan Bites

I know Ihave been posting a lot of dessert lately, but these little cinnamon buns
are so good that I just have to tell you about them. And since it is January and pretty cold out, a little cinnamon warmth cannot  do any harm, right? They come together in the time you need to preheat the oven. There is no yeast involved, so the dough doesn't have to rest and they are best when enjoyed warm and straight from the oven.

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• Sticky Pecan Bites
• (Alice Medrich)
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• 24 Pecan Halves
• 1 cup (4.5 oz) unbleached all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt, plus additional for sprinkling
• ¾ cup heavy cream
• ½ cup (3.5 oz) packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, very soft
• 1 Mini Muffin Pan with 24 cups or 2 Mini Muffin Pans with 12 cups
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Preheat the oven to 400°F. Position a rack in the lower third of the oven. Lightly grease a mini muffin pan (with 24 cups or 2-12 cups)

Place a pecan half in  each muffin cups, top side down. Combine the flour, baking powder, and 1/4 teaspoon salt in a medium bowl and mix together thoroughly with a whisk or fork. Make a well in the center. 

Pour the cream into the well. Use a rubber spatula to fold and stir the flour mixture and cream together just until the dry ingredients are entirely moistened and a soft dough has formed; it should not look perfectly smooth. Let the dough rest for 2 to 3 minutes to firm up. 

Meanwhile, mix together the sugar and cinnamon.

On a lightly floured surface, with a rolling pin, roll the dough to a rectangle 12 by 7 inches and 1/4-inch thick. Spread the dough with the soft butter, and sprinkle with a generous pinch of salt and the brown sugar, leaving a 1/ to 1/4 inch border. Starting at one long side, roll the dough tightly. Cut the dough crosswise into 24 equal pieces. Place each piece in a muffin cup, cut side up.

Bake for 12-15 minutes, until well browned. Immediately turn the cookies out onto a sheet of parchment on a heatproof surface. Serve warm out of the oven.

Curried Indian Meatballs

While making this dish, I tasted the sauce for the first time and since I didn't quite like it I thought I would never make this dish again. But after the sauce simmered for 20 minutes on the stove it totally changed its taste, a little bit sour with a hint of spicyness. In the end I had an incredible aromatic dish, the sauce reminded me a little bit of our German Gulash and the meatballs were juicy and tender even after reheating the leftovers the next day.
I am not sure if this a typical Indian dish, because the Indian flavors were very subtle, but either way it was absolutely delicious.

Curried Meatballs

(Bal Arneson)

• Meatballs
• 1 lb. ground meat (pork, beef or veal)
• ¼ cup bread crumbs
• ¼ cup grated Parmesan cheese
• 2 tablespoons tamarind pulp*
• 1 tablespoon dried oregano
• 1 teaspoon fennel seeds
• 1 teaspoon crushed coriander seeds
• 1 teaspoon salt
• 1 egg
• 3 tablespoons grapeseed oil
• *Can be found at specialty Asian and Indian markets.
• Sauce
• 2 tablespoons grapeseed oil
• 2 tablespoons chopped fresh garlic
• 1 green chile, minced
• 3 bay leaves
• 1 tablespoon garam masala
• 1 tablespoon dried oregano
• 1 teaspoon turmeric
• Pinch salt and freshly ground black pepper
• 2 tablespoons tamarind pulp*
• 4 tomatoes, chopped
• 1 cup red wine
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For the meatballs: Combine the ground meat, bread crumbs, cheese, tamarind pulp, oregano, fennel seeds, salt, and egg in a large bowl and mix well with your hands to combine. Form the mixture into 2-inch meatballs and set aside. Heat a large nonstick skillet over medium-high heat and add the oil. Fry the meatballs on all sides until browned and then reduce the heat to low and continue to cook until the meat is cooked through, about 5 minutes. Keep the meatballs warm.

To make the sauce:

Place a large skillet over medium-high heat and add the oil and then the garlic and chile. Saute for one minute and then add the bay leaves, garam masala, oregano, turmeric, salt, and black pepper and toast for 10 seconds. Stir in the tamarind pulp and then add the tomatoes and red wine and let simmer for about 20 minutes. Add the warm meatballs to the sauce and stir gently to coat well with the sauce. Serve the meatballs with rice

Nutella Chocolate Tart

January is not really the month for desserts, but I have to tell you about this tart. We were spending some time in Miami over the Holidays and one evening we ordered dessert at a Pizzeria. It was a Nutella Tart and it was so incredibly good- warm, filled with dark chocolate and with a bold Hazelnut taste.  I just had to find a recipe for it! So I started my search and found this tart from Pierre Herme. This tart is delicious because of the three different flavours: on top you have the toasted crunchy Hazelnuts, then a layer of dark chocolate ganache followed by a layer of creamy Nutella.
The tart didn't taste exactly like the one we enjoyed in Miami but it was equally good, so here is the recipe.

Nutella Chocolate Tart 

(Pierre Herme)

For the Sweet Tart Dough (this makes more than you need for this recipe):

2 1/2 sticks, 10 ounces, unsalted butter at room temperature

1 1/2 cups confectioner’s sugar, sifted

1/2 cup, 3 1/4 ounces, lightly packed finely ground almond powder

1/2 teaspoon salt

1/2 teaspoon vanilla bean pulp or pure vanilla extract

2 large eggs at room temperature, lightly beaten

3 1/2 cups all-purpose flour

Note:  You will only neeed 1/4 to 1/3 of the dough that this recipe makes for an 8 3/4 inch tart pan.  The book states that making a large quantity of this dough yields the best results.  I saved the rest in the freezer for another use.

Using a food processor fitted with the metal blade, pulse the butter and process, remembering to scrape down the sides of the bowl from time to time.  Process until the butter is creamy.  Add the sugar and blend well.  Next, add the almond powder, salt, vanilla and process until the mixture is smooth, again scraping when necessary.  Add the eggs and process just until blended.  Add the flour and pulse until the mixture just starts to come together.  Stop as soon as the dough forms moist curds and clumps and starts to gather into a ball.  It is very important not to overwork the dough.  The dough will be very soft and pliable if you’ve done this right.

Shape the dough into a ball and divide it into 3 or 4 pieces:  3 pieces for 10-inch tarts, 4 for 9-inch tarts.  Or, you can shape it into one large ball and cut off as much as you need.  Gently press each piece into a disk and wrap in plastic.  Allow the dough to rest in the refrigerator for at least 4 hours or for up to 2 days before rolling and baking.  The dough can also be wrapped and frozen for up to a month.

To bake:

Butter a tart ring and preheat the oven to 350ºF.  Roll the dough on a lightly floured surface to a thickness between 1/16 to 1/8 of an inch.  Fit the dough onto the bottom and sides of the ring and cut of the excess.  Prick the dough all over with a fork and chill for at least 3o minutes in the refrigerator.

When you are ready to bake the crust, fit a circle of parchment paper or foil into the crust and fill with dried beans or rice.  Bake the crust for 18-20 minutes , until it is just lightly colored.  If it needs more time in the oven, remove the rice/beans and the parchment paper and bake for another five minutes, or until golden.  Transfer the crust to a rack to cool.

For the Filling (Intended for a fully-baked 8 3/4 inch tart shell)

2/3 cup Nutella

4 3/4 ounces bittersweet chocolate, finely chopped

7 tablespoons, 3 1/2 ounces, unsalted butter

1 large egg at room temperature, stirred with a fork

3 large egg yolks at room temperature, stirred with a fork

2 tablespoons sugar

1 cup hazelnuts toasted, skinned and cut into large pieces (half the amount is enough)

Preheat oven to 375ºF.  Spread the Nutella evenly over the bottom of the crust and set aside.

Melt the chocolate and butter in separate bowls over simmering water or in the microwave.  Allow them to cool until they just feel warm to the touch, about 104ºF.

Use a small whisk to stir the egg into the chocolate, gently and taking care not to agitate the mixture.  You don’t want to beat air into the ganache.  Stir in the egg yolks a little at a time, followed by the sugar.  Stir in the warm butter.  Pour the ganache over the Nutella in the tart shell.  Scatter the nuts over the top.

Bake the tart for 11 minutes.  (I baked mine 20 minutes because I wanted it more set in the middle) The center of the tart will still be a little jiggly.  Remove the tart from the oven and slide onto a rack.  Allow the tart to cool for at least 20 minutes  or until it reaches room temperature.

can be made a day ahead

Serves 6 – 8