Moosewood Mondays : Broccoli Mushroom Noodle Casserole

I don't know how you choose the recipes you cook and post I think the right way would be to choose the recipe and then go shopping well I usually have some things in the fridge and search the index of my cookbooks to find a suitable recipe, in this case I was lucky: I had broccoli, mushrooms and tagliolini, it was a sign !

The Moosewood book this time is THE original by Mollie Katzen.

Please visit Natashya and check her Moosewood's recipe !

RECIPE

	16 ozWide egg noodles; or less
	2 tbButter or margarine
	2 cOnions; chopped
	3 mdGarlic; minced
	1 lg bunchfresh broccoli; chopped
	1 lbmushrooms; Sliced or chopped
	1/2 tsSalt; to taste
	Lotsfresh black pepper
	1/4 cupdry white; Optional
	3 eggs; beaten, Optional
	3 cCottage cheese
	1 cSour cream; (may be lowfat)
	1 1/2 cFine bread crumbs;

Preparation

Preheat oven to 350F. Butter or oil a 9 x 13-inch baking pan. Cook the noodles in plenty of boiling water until about half-done. Drain and rinse under cold water. Drain again and set aside. Melt the butter or margarine in a large skillet, and add onions and garlic. Saute for about 5 minutes over medium heat, then add broccoli, mushrooms, salt, and pepper. Continue to cook, stirring frequently, until the broccoli is bright green and just tender. Remove from heat and possibly add optional white wine. In a large bowl, beat together optional eggs (or not) with cottage cheese and sour cream or buttermilk. Add noodles, sauteed vegetables, and 1 cup of the bread crumbs. Mix well. Spread into the prepared pan, and top with remaining bread crumbs and, if desired, grated cheese. Bake covered for 30 minutes; uncovered for 15 minutes more.

I Heart Cooking Clubs :Jamie Oliver’s Favorite Curry Sauce – Chicken Version

This is chicken or eggs week at I Heart Cooking Clubs with Jamie, and I chose a curry dish I knew we would like (even if it was hot Anita dared to try it) .

The recipe is simple and aside fenugreek and curry leaves the other ingredients are usually in my pantry.

I made a fragrant rice from '30 minutes recipes' by Nigel Slater who is Jamie's friend so I'm sure he's not going to mind and we were all set !

Buona Pasqua a tutti !

Jamie Oliver’s Favorite Curry Sauce – Chicken Version

from Happy Days with the Naked Chef, 2002

• 5 tablespoons vegetable oil
• 2 teaspoons black mustard seeds
• 1 teaspoon fenugreek seeds (I didn't find them)
• 3 fresh green chillies, seeded and thinly sliced
• 1 handful of curry leaves (I didn't find them either)
• 2 thumb-sized pieces of fresh ginger, peeled and coarsely grated
• 3 onions, peeled and chopped
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 6 tomatoes, chopped (I used one large can tomatoes)
• 1 14 oz can coconut milk
• salt
• 4 chicken breasts, sliced into 1/2 inch strips ( I've used the upper thighs)
• 1 tablespoon coriander seeds, crushed

Heat the oil in a pan, and when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds (or don’t), fresh green chillies, curry leaves (or not) and ginger. Stir and fry for a few minutes. Using a food processor, chop the onions and add to the same pan. Continue to cook for 5 minutes until the onion is light brown and soft, then add the chili powder and turmeric. Using the same food processor, pulse the tomatoes and add these to the pan. Cook for a couple of minutes, then add 1 or 2 wine glasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt.

Stir-fry the chicken strips and coriander seeds until lightly colored, then add your sauce and simmer for 10 minutes.

Serve with steamed basmati rice.

French Fridays with Dorie : Mustard Batons... and Chocolate Eclaires

I cannot believe I finally made it this Friday !! I baked this wonderfully yummy and superfast goodies which are fantastic : they come together in minutes and are really delicious, I want to try them with different fillings too.

I promised myself to catch the group up with all the recipes and started with these 'get out of here or I'll eat you all' babies. I made the chocolate version half recipe (froze some ganache and chocolate pastry cream for a bright future !)

Please visit French Fridays with Dorie to see more, and get yourself a copy of Around My French Table.

The Cake Slice : Cold Oven Cream Cheese Pound Cake

This month's recipe for The Cake Slice , we are still baking from Cake Keeper, is a wonderful cake made with cream cheese and cooked starting from a cold oven.

I made half a recipe and our cake wasn't small.

We really loved this cake and I strongly suggest you try it !

Please visit the blogroll to see more cakes !

Cold Oven Cream Cheese Pound Cake

(Recipe from Cake Keeper Cakes by Lauren Chattman)

Ingredients

360g cake flour

1½ tsp baking powder

200g unsalted butter, softened

230g cream cheese, softened

500g caster sugar

6 eggs

1 tbsp vanilla extract

1½ tbsp grated fresh ginger

1 tbsp grated lemon zest

Method

Adjust the oven rack to the lower – middle position. Grease a large 10-12inch Bundt pan and dust with flour.
Combine the flour and baking powder in a medium mixing bowl.

Combine the butter, cream cheese and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bowl when necessary.

With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each
addition. Beat in the vanilla, ginger and lemon zest.

Turn the mixer to low speed and add the flour mixture, a few spoonfuls at a time, scraping down the bowl after each addition. Then mix of 30 seconds on medium speed.

Spread the batter into the Bundt tin and place the cake in a cold oven. Turn the oven to 160C and bake, without opening the oven door, until the cake is golden brown and a toothpick inserted in the middle comes out clean, about 65 to 80 minutes.

Cool the cake in the pan for 15 minutes, then invert it onto a cooling rack. Cool completely before slicing and serving.

Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

TWD : Tourtely Apple Tart

Jeanette of The Whimsical Cupcake chose the recipe this week, we loved this tarte or pie, I'm the least entitled to say what it is, but I can tell you the all building had its share and it was very welcomed !

I only had three apples but had made an unsweetened apple sauce few weeks ago so I added a few tablespoon of it to the apples when cooking and I had enough filling.

Please visit the LYL post and find out how many different versions there can be !

Moosewood Mondays : Potatoes Latkes

As an Italian, I have very mixed origins : my last name, Maovaz, always requires some spelling, as my mother's (Delcroix).

My Grandfather was born in what was then the Austro-Ungarian Empire, has become Jugoslavia and now is Croatia, on my mother's side her grandparents came from Belgium.

My nonno Maovaz was Buddist but none of my ancestors was Jewish that I know of.

In Rome there is a big Jewish Community, actually is the oldest in Europe, dating back to the II century B.C. and, as you can imagine Roman Jews eat pasta and not Latkes !

I'm very interested in the Jewish world as in the Jewish Cuisine, but, I must admit, these fritters are so good my children deveaured them without much interest in their origins !

The recipe calls for rutabaga and beets as well but I have never seen a rutabaga in my life and beets are no longer around.

Please visit Natashya to see what wonders she came up to !

RECIPE

(from Moosewood Restaurant Celebrates)

3 cups peeled and grated Russet Potatoes

1/2 cup grated onions

2 eggs lightly beaten

1/4 cup flour

1/2 teaspoon Baking Powder

1 teaspoon salt

1/4 teaspon ground black pepper

1/2 cup peeled and grated rutabaga (I skipped this)

1/2 cup peeled and grated beets (I skipped this too)

1/2 cup chopped parsley (no green things wanted)

2 Tablespoons fresh dill (same as above)

1/4 cup vegetable oil

Line a colander with paper towels. Place the grated potatoes and onions in the lined colander and vigorously press out as much liquid as you can, until the grated potatoes are somewhat dry. This will help create crisp latkes.

Transfer the grated potatoes and onions to a large bowl and stir in the eggs, flour, baking powder, salt and pepper. Divide the mixture among three smaller bowls . Mix the rutabaga into the first bowl, the beets into the second and parsley and dill into the third.

Preheat the oven to 200°.

Warm the oil on high heat in a large cast iron skillet until a drop of batter sizzles. Drop the batter into the skillet and fry until both sides are crisp.

I Heart Cooking Clubs : Pot-roasted Pork in White Wine with Garlic, Fennel, and Rosemary

April Showers Bring May Flowers...

I had never heard of this saying, maybe because we have more rain in March.. this year though the weather is strange : it was so hot a week ago and now it seems November !

So I went for a wintery Roast very tasty and rich of perfumes from fennes seeds, garlic and white wine.

I served it with potatoes Latkes but I'll tell you more tomorrow about those.

You can find the recipe here on the Food Network or read more.

Please visit the site for more April showers !

RECIPE

Ingredients

• 1 (3 pound/1.5 kilogram) pork loin, off the bone and skin removed
• Salt and freshly ground black pepper
• 1 tablespoon fennel seeds
• 2 to 3 large knobs butter
• Olive oil
• 8 cloves garlic, skin left on
• 1 handful fresh rosemary, leaves picked
• 4 bay leaves
• 1 fennel bulb, sliced
• 1/2 (750 ml) bottle Chardonnay

Directions

Preheat the oven to 400 degrees F (200 degrees C).

With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn't have to be fussy, you just want to keep the meat in a snug shape while it's cooking. Season generously with salt and pepper, then roll the meat in the fennel seeds until covered.

In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden.

Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an insertedmeat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finishoff your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.

Creative Concotion # 2: Polpettine di Calamari

My friend Ivy of Kopiaste to Greek Hospitality is actually one of the few blogging friends I had the pleasure to meet, when she and her husband came to Rome for a visit last year.

She is a fantastic cook and a very energetic one too, you can see her last creature here.

When I saw her last cooking group idea she got me a little worried because it's a question of NOT following a precise recipe but to create a version of a given one if not a brand new recipe; being very unsecure I always worry to make something wrong but what the heck ... I tried !

Our children love a restaurant near our place called Hosteria Pistoia they make wonderful meals very creatives and more important exquisite ! When we go there Carlo eats everything as if he had never eaten before : it's a real pleasure to see.

One of the things Carlo loves are the polpettine di calamari so I tried to make something similar.

Recipe

500 gr calamari rinsed and cleaned

Stale bread

Parsley

Orange Zest

(this is supposed to be a Lenten recipe so no eggs and cheese but I'm sure you could add some pecorino cheese and a couple of eggs)

Pulse the calamari in your mixer, add some water to the bread and when soft add to the calamari with parsley, orange zest salt and pepper.

Shape in small balls and roll in breadcrumbs before frying or cooking in your oven.

TWD : Strawberries Double Crisp

Sarah of Teapots and Cakestands chose this wonderful crisp for us this week and I must say it's so good even without Rhubarb I really would love to try it with it.

I halved the recipe and made four mini ramekins, easier to share this way !

Please visit Sarah for the recipe and the LYL for more crisps.

Moosewood Mondays : Asian Turnips with Wasabi

Today I found some nice white turnips at the market and decided to give them an oriental twist thanks to 'Moosewood Restaurant Celebrates' recipe.

We like salmon and crusted in sesame seeds and cooked with garlic and ginger seemed a good pairing for the turnips.

Please check what Natashya is Moosewooding today !

Recipe (from Moosewood Restautant Celebrates)

Wasabi paste

2 teaspoons wasabi powder

2 teaspoons warm water

1 pound turnips

1 tablespoon vegetable oil

2 tablespoons water

2 tablespoons soy sauce

2 teaspoons brown sugar, lightly packed

1 teaspoon toasted sesame seeds

In a small bowl combine the wasabi powder and water and set aside.

Slice off and discard the ends of the turnips and peel them with a potato peeler or pairing knife. Cut them in half lenghtwise, and then slice each half into thin half-moons.

Warm the oil in a skillet on medium heat, add the turnips, and sauté for about 4 minutes, until very slightly browned. Add water, cover the pan, and steam for 6 to 8 minutes, until tender. (I skipped this part, my turnips were already soft after sauteeing) Meanwhile whisk together the wasabi paste, soy sauce, and brown sugar in a small bowl.

When the turnips are ready, remove from the heat and toss with the wasabi mixture. Stir in the sesame seeds and, if you like top with sliced scallions and /or slivers of red bell pepper for color.

I Heart Cooking Clubs : Happy Days with Jamie ! Black Forest Swiss Roll

Ciao ! I don't think it is only because I'm dieting but such a dessert can brighten any day...

I got the recipe from 'Cook With Jamie', I love all Jamie's cookbooks he fills them with such a love for good food .

I made the roll for dinner yesterday night, I had cooked lots of different things but as my father loved to say 'dessert it's like when the major enters in a very crowded Sunday church : in a way or the other he always finds the best spot !'

Please take some time to enjoy all the other happy recipes.

Black Forest Swiss Roll (Cook with Jamie by Jamie Oliver)

Ingredients:
4 eggs
4½oz caster sugar
2¼ butter, melted
3½ozplain flour, sifted
1oz cocoa powder, sifted
Filling:
Zest and juice of 2 oranges
3tbsp caster sugar
400g tin of black cherries in syrup
100g dried sour cherries
350ml double cream
100g dark chocolate

Method:
1. With an electric mixer beat together the eggs and sugar until a thick ribbon stage is reached i.e. when you lift the beaters out you should be able to leave a ribbon trail over the mix that does not immediately disappear.
2. Carefully in the melted butter then fold in the flour and cocoa powder. Fill a lined Swiss roll tin (25x35cm) with the mix and bake for 15 mins at 180°C
3. For the cherry filling, warm the orange juice and zest until the sugar is dissolved. At this point add all the cherries and cook for 5 mins.
4. Leave to cool, strain the cherries and return the liquid to the pan. Reduce the liquor to a thin syrupy consistency.
5. For the chocolate filling, bring 100ml cream to the boil. As soon as it starts bubbling, take off the heat and gently stir in the chocolate pieces. Mix to a uniform consistency and leave to cool.
6. Whip the remaining cream to stiff peaks.
7. To construct the Swiss roll, brush the sponge with the syrup. Next, spread the chocolate cream over the cake, followed by the cream. Finally top with the cherries.
8. Using the greaseproof paper roll the cake over. Chill, wrapped in the paper, until ready to slice.

Budino al Cioccolato dell'Artusi

Genny di al Cibo Commestibile ci ha sfidato ad una preparazione artusiana in pentola a pressione.

Mio papà era un maniaco della pentola a pressione...ci facevamo pure la pasta!

Tra tutte le ricette volevo fare un budino a bagnomaria , ho scelto quello al cioccolato che piace di più ai bambini. Era tanto che non sfogliavo l'Artusi e pressione o no mi è venuta voglia di molte altre ricette!

667. BUDINO DI CIOCCOLATA

• Latte, decilitri 8.
• Zucchero, grammi 80.
• Cioccolata, grammi 60.
• Savoiardi, grammi 60.
• Uova, n. 3.
• Odore di vainiglia.

Grattate la cioccolata, mettetela nel latte e quando questo comincia a bollire gettateci lo zucchero e i savoiardi, sminuzzandoli colle dita. Mescolate di quando in quando, onde il composto non si attacchi al fondo e dopo mezz'ora di bollitura passatelo per istaccio. Quando è diaccio aggiungete le uova frullate e la vainiglia, versatelo in uno stampo liscio, il cui fondo avrete prima ricoperto di un velo di zucchero liquefatto, e cuocetelo a bagnomaria.

Grammi 50 di zucchero bastano per ricoprire il fondo dello stampo. Si serve freddo.