Next time you need cranberry sauce, I urge you to make your own. Not only is it incredibly easy to make, but you can jazz it up and make it more exciting than the humdrum store-bought variety. In this recipe, I love the addition of fragrant orange zest and orange liqueur…very tasty! 

Cranberry-Orange Sauce   
-recipe from Cook’s Illustrated (November 1999)  

What combination of basic ingredients—cranberries, sweetener, and liquid—would give us a cranberry sauce recipe with a clean, pure cranberry flavor and with enough sweetness to temper the assertively tart fruit but not so much that the sauce would be cloying or candylike? It turned out that simpler was better. White table sugar balanced the tartness of the cranberries without adding a flavor profile of its own. As for liquid, water—not cider, orange juice, or cranberry juice—won out in our cranberry sauce recipe. We also discovered that adding just a pinch of salt brought out an unexpected sweetness in the berries, heightening the flavor of the sauce overall.

The cooking time in this recipe is intended for fresh berries. If you’ve got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time. Orange juice adds little flavor, but we found that zest and liqueur pack the orange kick we were looking for in this sauce. Makes about 2 1/4 cups. 

3/4 cup water
1 cup granulated sugar
1 tablespoon grated orange zest
1/4 teaspoon table salt
1 (12-ounce) bag cranberries, picked through
2 tablespoons orange liqueur (such as Triple Sec or Grand Marnier)

Bring water, sugar, orange zest, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Off heat; stir in orange liqueur. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)

Tags: Christmas, cranberries, cranberry orange sauce, cranberry sauce, holidays, orange zest, Thanksgiving, triple sec

In honor of National Sandwich Day (November 3rd), here’s a perfect Autumn sandwich: shredded turkey, sweet pears and creamy brie all grilled to melty goodness on whole grain bread. Yum!

And with Thanksgiving right around the corner, this sandwich is a great way to use up leftover turkey after the big meal. Use a panini grill if you have one. Otherwise, a skillet works just fine, too. Enjoy!!! 

Grilled Brie, Turkey & Pear Sandwiches
-recipe by Pam Anderson for Fine Cooking Magazine 

No, this isn’t the grilled cheese of your childhood—it’s better. Brie stands in for Cheddar and the turkey and pear are a nod to fresh fall flavors. Don’t have turkey? Chicken will work just fine. If you have a panini maker, this sandwich is a great excuse to use it.
Serves 4
 
One-half ripe pear, cored and thinly sliced
1 tsp. fresh lemon juice
1-1/2 cups (about 8 oz.) shredded cooked turkey or chicken
1-1/2 tsp. lightly chopped fresh thyme leaves
Eight 1/2- to 3/4-inch-thick slices artisan-style whole-grain sandwich bread
2 Tbs. Dijon mustard
8 oz. Brie, sliced
4 tsp. unsalted butter, softened

In a small bowl, toss the pear slices with the lemon juice. Heat a large skillet or griddle over low heat.

Meanwhile, toss the turkey and thyme in a medium bowl. Spread each bread slice with mustard. Arrange half of the Brie on four slices of the bread. Layer the pears over the Brie. Mound the turkey mixture on top of the pears, layer on the remaining Brie, and top with the remaining bread slices mustard side down.

Lightly spread the tops of the sandwiches with half of the butter and set them, buttered side down, in the heated skillet (if necessary, cook the sandwiches in two batches). Set a large heavy skillet right on top of the sandwiches and put 2 lb. of weights (canned goods work well) in the empty skillet. Cook the sandwiches until golden brown on one side, about 4 minutes.

Remove the weights, butter the sandwich tops, and turn the sandwiches over. Replace the skillet and weights and continue to cook until the second side is golden brown and the cheese is oozy, about 4 minutes longer. Cut the sandwiches in half and serve.

Tags: brie and pear sandwich, Fine Cooking Magazine, grilled cheese sandwich, leftover turkey, lunch, National Sandwich Day, Thanksgiving, Thanksgiving leftovers, turkey and brie sandwich, turkey and pear sandwich, turkey sandwich

I’m always on the lookout for new coffee cake recipes so I was intrigued to find this one for Apple Coffee Cake with Crumble Topping. The cinnamon-spiced cake is moist and filled with apples…perfect for cool Autumn morning gatherings, and great with a cup of coffee!

The recipe calls for making a brown sugar glaze which I thought was totally unneccessary. The cake with the crumble topping is good as is, and doesn’t need more sweetness from the glaze. The cake is best the day it’s made. Enjoy!

Apple Coffee Cake with Crumble Topping
-recipe courtesy Emeril Lagasse, foodnetwork.com

Serves: 12 servings

Cake:
1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples

Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened

Brown Sugar Glaze (optional):
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Tags: apple cake, apple coffee cake with crumble topping, apple desserts, autumn, coffee cake, streusel

Here’s a fun twist on the classic grilled ham and cheese sandwich using a combination of smoky, salty, tangy and sweet ingredients. It’s really good! You’ll definitely want to use a good quality bread…something sturdy (I’ve found that normal sandwich bread can be too soft for paninis). I used Portland French Bakery’s Sliced Rustic Wheat Bread because it’s one of my favorite breads for paninis. I also used sharp cheddar instead of medium cheddar. Serve with lightly dressed salad greens if you like. Enjoy!

Smoked Ham, Cheddar Cheese and Pear Panini
-recipe from Williams-Sonoma.com

Here, the flavors of salty ham and sweet pears are nicely balanced by pungent mustard and a full-flavored cheddar cheese. If you can’t find a Bartlett pear, a Comice or Anjou is a good substitute. Accompany the sandwiches with a simple tossed green salad. If you have a panini press or a panini grill, use it as directed in the manufacturer’s instructions.

Ingredients:
8 thick slices multigrain bread 
1/2 cup whole-grain mustard 
1/2 lb. thinly sliced smoked ham 
1 Bartlett pear, peeled, cored and cut into slices about 1/4 inch thick 
1/2 lb. medium-sharp cheddar cheese, thinly sliced 
1/2 cup olive oil 

Directions: Brush the bread slices on one side with the mustard. Divide the ham evenly among 4 of the slices. Top with the pear slices and then with cheese. Top with the remaining bread slices, mustard side down.

Heat a grill pan or heavy fry pan over medium-high heat. Brush the outsides of the sandwiches with the olive oil.

When the pan is hot, place 2 sandwiches in the center. Set another heavy pan on top of the sandwiches and place 2 or 3 heavy cans in the pan to weight it down evenly. Cook the sandwiches until lightly browned, about 3 minutes. Turn the sandwiches over, weight them again, and cook until browned on the other side and the cheese is melting, about 3 minutes more. Transfer the sandwiches to a plate. Repeat to cook the remaining 2 sandwiches. Cut the sandwiches in half, place on individual plates and serve immediately. Serves 4.

Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
 

Tags: autumn, cheddar cheese, grilled ham and cheese sandwich, ham, lunch, panini, panini grill, panini press, pear, Portland French Bakery, sandwich, Williams-Sonoma

 
In honor of the first day of Autumn, here’s a good comfort food recipe for Braised Chicken with Mushrooms. This simple yet flavorful dish will definitely be making it onto my dinner table throughout the comfort food months! The medly of mushrooms and a little Madeira (or dry sherry) make a delicious, earthy sauce for the chicken. Mmmm, comfort food!

For the chicken, I used four skin-on, bone-in half breasts since the recipe didn’t specify boneless breasts. I was unable to find Madeira, a fortified Portuegese wine, so I substituted dry sherry. I didn’t think 1/4 cup would be enough but once the mushrooms release all their moisture, you have plenty of liquid for braising the chicken. I finished the dish with chopped parsley instead of tarragon (chopped fresh thyme or rosemary would also be a good substitution). I served the dish with baked potatoes (next time I’ll make mashed) and steamed veggies. Crusty bread is a must, too. Enjoy!

Braised Chicken with Mushrooms
-recipe adapted from Williams-Sonoma Food Made Fast: Simple Suppers (Food Made Fast) by Melanie Barnard

To complete the menu, serve with egg noodles or mashed potatoes and a green salad. This dish can be prepared up to 1 day ahead to allow time for the flavors to blend. Reheat, covered, on the stovetop over medium-low heat until warmed throughout.

4 chicken breast halves, 1 1/2 lb. total
Salt and freshly ground pepper, to taste
3 Tbs. unsalted butter
1 small yellow onion, chopped
1 lb. wild and/or cultivated mushrooms, sliced
1/4 cup Madeira or dry sherry
1 Tbs. Worcestershire sauce
1 Tbs. chopped fresh tarragon

Brown the chicken:
Season the chicken generously with salt and pepper. In a large fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the chicken and cook, turning once or twice, until golden brown on both sides, about 8 minutes total. Transfer the chicken to a plate.

Cook the vegetables:
Melt the remaining 1 Tbs. butter in the pan over medium heat. Add the onion and sauté until barely softened, about 3 minutes. Add the mushrooms and sauté until their juices are released, about 5 minutes. Stir in the Madeira and Worcestershire sauce.

Braise the chicken:
Return the chicken and any juices from the plate to the pan and spoon the mushrooms over the chicken. Cover, reduce the heat to medium-low and braise the chicken until opaque throughout, 20 to 25 minutes. Stir in the tarragon and season with salt and pepper.

Divide the chicken among dinner plates, spoon the mushrooms over the chicken and serve immediately. Serves 4.

Tags: Autumn dinner, braised chicken, Chicken, Comfort Food, dry sherry, Madeira, mushrooms, wild mushrooms

Here’s a simple recipe featuring my favorite summer fruit: peaches. The coffee cake is easy to make, delicious, moist and lightly spiced…and perfect with a cup of coffee or tea.

I added an 1/8 teaspoon of nutmeg to the batter, and omitted the pecans. The cake is best served the day it’s made, but leftovers are still tasty the next day. Enjoy!

Fresh Peach Cake
-Recipe from Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips (Fabulous Recipes and Easy Tips) by Ina Garten

Level: Easy
Makes 8 servings

1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large ripe peaches, peeled, pitted and sliced
1/2 cup chopped pecans

Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Tags: Barefoot Contessa, Breakfast, brunch, coffee cake, Ina Garten, peach cake, peaches

One of the things I love about September is the potpourri of ripe veggies available at farm stands and farmers’ markets. Last week, I visited my local farm stand and purchased all the makings for these tasty quesadillas that are stuffed and garnished with a medly of fresh corn, chile peppers, summer squash and tomatoes. The quesadillas make a great lunch or light dinner…Yum!

For the chiles, I used a combo of four different peppers I got at the farm stand that ranged from mild to spicy. I chopped enough of them to equal 1 cup. I also sauteed some Walla Walla onions along with the veggies for added flavor. Since I didn’t have chipotle chile powder, I substituted a little chopped chipotle pepper in adobo sauce…it added a nice smokiness to the vegetable mixture. Enjoy!

Farmers’ Market Quesadillas
-recipe from Fine Cooking Magazine
 
These quick quesadillas are loaded with the best of the season: summer squash, fresh corn, and diced tomatoes. Fresh chiles and chipotle powder add depth and give the dish some smoky heat. Yields 4 quesadillas.

5 Tbs. vegetable oil
1 cup small-diced fresh, mild chiles, such as Anaheim or poblano (from about 2 large chiles)
1-1/2 cups small-diced summer squash (from about 2 small zucchini, yellow squash, or yellow crookneck)
Kosher salt and freshly ground black pepper
1 cup fresh corn kernels (from 2 medium ears)
1/8 tsp. chipotle chile powder
1 cup diced tomato (from 2 small tomatoes)
1/4 cup chopped fresh cilantro
1 Tbs. fresh lime juice
Four 9-inch flour tortillas
2 cups grated sharp cheddar (8 oz.)
Sour cream for serving (optional)

Heat the oven to 200°F. Fit a cooling rack over a baking sheet and put in the oven.

Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until hot. Add the chiles and cook, stirring, until soft, 3 to 4 minutes. Add the squash, season with salt and pepper, and cook, stirring, until the squash softens and starts to brown, 3 to 4 minutes. Stir in the corn and chipotle powder and cook 2 minutes more. Spoon into a bowl, let cool for a few minutes, and then fold in the tomato, cilantro, and lime juice. Season to taste with salt and pepper. Set aside 3/4 cup of the mixture.

Lay several layers of paper towel on a work surface. Wipe out the skillet, put it over medium-high heat, and add 1 Tbs. of the oil. When it’s hot, put one tortilla in the pan. Quickly distribute 1/2 cup of the cheese evenly over the tortilla and about a quarter of the remaining vegetable mixture over half the tortilla. When the underside of the tortilla is browned, use tongs to fold the cheese-only side over the vegetable side. Lay the quesadilla on the paper towels, blot for a few seconds, and then move it to the rack in the oven to keep warm while you repeat with the remaining oil and tortillas. Cut the quesadillas into wedges and serve immediately with the reserved vegetable mixture and sour cream.

Tip: Chipotles are dried smoked jalapeños, and in any form they add an intriguing depth to dishes like these quesadillas. McCormick makes ground chipotle, and The Spice Hunter sells a crushed chipotle, which would be a fine substitute in this recipe; just add a bit more than you would of the ground.

Tags: Anaheim peppers, bell peppers, cheese, chiles, farmers' market quesadillas, Fine Cooking Magazine, fresh corn, Mexican, peppers, quesadillas, summer squash, tomatoes, tortillas, zucchini

One of my favorite things about summer is tomato havest time! I make as many fresh tomato things as I can…I just can’t get enough of ‘em. Here’s a a great sandwich recipe to use up some of those perfect summer tomatoes. This is a good time to splurge on some top-quality bacon like Nueske’s Thick Sliced Applewood Smoked Bacon. Enjoy!

California BLTs
-recipe from Barefoot Contessa at Home by Ina Garten

Makes 2 sandwiches

6 thick-cut slices smoked bacon
4 slices good white bread, cut 1/2-inch thick
4 tablespoons good mayonnaise (recommended: Hellman’s)
4 to 8 tender green lettuce leaves, washed and spun very dry
1 ripe Hass avocado
1/2 lemon, juiced
1 large ripe tomato, sliced 1/2-inch thick
Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.

Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.

Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.

Tags: avocado, bacon, Barefoot Contessa at Home by Ina Garten, BLAT, BLT, California BLT, lettuce, sandwich, tomato

It’s the middle of July and we’re full-swing into summer…and, yes, it’s still raining here in Portland. Regardless of the weird weather, our local farmers’ markets are brimming with great produce, artisan foods and handmade products. These people work hard, rain or shine, so let’s get out there and support them!

Check out one of these links to find a farmers’ market near you:
Oregon Farmers’ Markets
Local Harvest 

Do you have a favorite farmers’ market?

Tags: farm fresh, farmers market, fresh produce, local harvest, vegetables, veggies

Recently, I was looking for carrot recipes and ran across this one for Caramelized Carrot Risotto. Since roasted carrots are one of my favorite winter side dishes and risotto is my favorite rice dish, I knew I had to make this recipe. While not a quick dish to make, it is definitely comfort food. The flavors are simple, mild and perfect for springtime. Husband called it Creamy Goodness…I totally agree!

Caramelized Carrot Risotto
-recipe from Sunset Magazine

It’s made the traditional way, but this risotto hits some extraordinary flavor notes, mainly because of two not-so-common risotto ingredients. One is creamy sweet mascarpone cheese. The other is carrots, slow cooked in a butter-oil bath until their sugars caramelize.

Note: To make this risotto even prettier, you can cut the carrots into 1/4-in. dice (it’s time-consuming, but makes the carrots look like little jewels). Mascarpone — a rich Italian-style cream cheese available at specialty, gourmet, and Whole Foods stores — can be replaced with an equal amount of heavy cream.

Yield: Makes 6 to 8 servings as a side dish or first course

2 tablespoons vegetable oil, divided
3 tablespoons unsalted butter, divided
6 medium carrots, peeled and chopped as finely and evenly as possible (about 3 cups; see Notes)
About 1/2 tsp. salt
1 teaspoon sugar
5 cups reduced-sodium chicken broth
1/3 cup minced onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/4 cup mascarpone cheese (I used heavy cream)
1/4 cup freshly shredded parmesan cheese, plus 1/2 cup for garnish
1 tablespoon finely chopped flat-leaf parsley, plus 1 tbsp. for garnish
1 teaspoon roughly chopped fresh thyme
1/8 teaspoon white pepper

Heat 1 tbsp. oil and 1 tbsp. butter over medium heat in a medium heavy-bottomed pot; add carrots and stir with a wooden spoon until well coated. Add 1/2 cup water, 1/2 tsp. salt, and the sugar; cover and cook 5 minutes, or until tender. Uncover and cook, stirring occasionally, until water evaporates and carrots are just starting to brown, a few minutes more. Reserve half of the carrots. In a blender, purée other half with 3/4 cup hot water.

Bring chicken broth to a simmer and keep at a simmer, covered, over low heat.

Heat remaining oil and butter over medium heat in same (unwashed) pot used for carrots. Add onion and cook until translucent, about 3 minutes. Add rice, stirring with a wooden spoon to coat rice with oil, 1 minute. Add wine and cook, stirring, until wine evaporates. Add carrot purée and cook, stirring, until mixture no longer looks soupy.

Add 1/2 cup hot broth, stirring often, until rice absorbs most of the liquid. Repeat process, adding 1/2 cup broth at a time and stirring often till each addition is absorbed before adding the next, until rice is al dente (about 20 minutes; at least 1 cup broth will remain).

Fold in reserved carrots (save 2 tbsp. for garnish), mascarpone, 1/4 cup parmesan, 1 tbsp. parsley, and the thyme. Add up to 1 cup broth (1/4 cup at a time) to loosen the risotto. Season with salt and white pepper to taste.

Sprinkle each bowl of risotto with some of remaining 1/2 cup parmesan, remaining 1 tbsp. parsley, and reserved carrots. Serve immediately.

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Tags: Arborio rice, caramelized carrots, Italian, rice, risotto, vegetarian