Going "Publix" with a Vegetarian Feast | Quinoa Salad with Citrus Vinaigrette

If you've never taken a cooking class, you really should. I'm not talking about the department store demo.  I mean the put-on-your-apron, get-your-knife-chopping cooking class.  Just a lot of fun. And even if you're a veteran in the kitchen, you're bound to learn something.

I recently visited my daughter who lives in Tampa. It had been months since I'd seen her and it was a very sunny break from a gray winter for this Pennsylvania born and bred soul. (I think that the groundhog lied.)

One of the things we planned to do was to go to a cooking class. Our original plan was to cash in on a Groupon Amy had found for a sushi class. But our timing was bad for that so we looked elsewhere and found that the Publix supermarket offered cooking classes at one of its stores.

Grilled vegetables (eggplant, portobella mushroom, zucchini) and provolone
 got stacked between two slices of ciabbatta bread and grilled.
 (The balsamic glace kinda looks like a treble clef!)

Before I go any further, I have to tell you that my daughter did not catch any kind of cooking bug from me. When she was little she did like to make play dough with me and mix inedible things with flour and water, but she outgrew any visions of mastering anything culinary. Where did I go wrong!

So signing us up for a cooking class together was generous on her part, just to please her mother.  (Amy would have preferred the Taco Tuesday class the previous night --  booked! -- to the vegetarian class we attended. "Mom," she said, "I like meat!")

But we were very impressed with the vegetarian feast our co-chef teachers coached us through. We made a tabouleh-like quinoa salad, a grilled vegetable panini, vegetable lo mein with tofu, and for the finale, orange creme brulee, the only dish I didn't get a picture of!

The vegetable lo mein featured colorful, crisp veggies and tofu,
wonderfully fragranced with fresh ginger,

 all topped with toasted sesame seeds.

And then we sat down and ate our little feast, accompanied by our choice of wine. My carnivore daughter was impressed that the meal was hearty without meat. I liked it all, but the creme brulee was the most fun to make. And I didn't get a picture! Too bad I was too busy running my little torch to perfect my burnt sugar crust!  ("You don't have one of those, do you, Mom?" says my daughter. I know what my next present will be!)

My favorite dish was the quinoa salad. Colorful, full of texture and fresh citrus flavor. Just a lot of chopping! Great do ahead salad.  It was while making this that I learned my favorite new tip about juicing a lemon:  use your tongs! Just nestle a lemon (or lime) half between the arms of the tongs and squeeze. You don't get lemon juice on your hands and, you don't have to dirty another tool! Clever!

I wish I could take more classes there . . .  until next Florida visit! Now, without further ado . . . the salad:

Incan Quinoa Salad with Citrus Thyme Vinaigrette
Serves 4
Courtesy of Publix 
1 cup raw Incan quinoa
2 cups vegetable stock
3 limes, zested
4 tablespoons Italian parsley, chopped
1 red bell pepper, finely diced
1 yellow pepper, finely diced
3 celery stalks, finely diced
1 bunch scallions,thinly sliced
2 large ripe tomatoes, seeds removed, finely diced
1/4 red onion, finely diced
3 garlic cloves, minced
For the dressing:
1/4 cup lemon juice
2 tablespoons lime juice
1 tablespoon orange juice
1 garlic clove, minced
1 tablespoon fresh thyme, chopped fine
2 ounces grapeseed oil
salt and freshly cracked pepper, to taste

Place quinoa and vegetable stock in a 3-quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all liquid is absorbed, about 10-15 minutes. When done, the grain will appear soft and translucent and the germ ring will be visible along the outside of the grain. Chill immediately  Meanwhile, chop the vegetables, prepare the juice and zest.

Prepare the dressing: In a small bowl, combine the citrus juices, garlic and thyme and then slowly drizzle in the oil while constantly whisking. Taste for seasoning.

Toss the vinaigrette with the quinoa mixture to coat evenly. Allow at least 10 to 15 minutes for the flavors to blend.

A Secret -- and Cannelloni

I've been keeping a secret for a few months . . . . not a really big secret  (Like my book is coming out next month! --  I wish!)

It's just a little secret . . . . I've been teaching a neighbor boy how to cook.  He just turned 8, but he was 7 when we started last summer. Every two weeks, he comes to my house after school and we cook together for a couple hours in my little kitchen.  And we have a ball.

At first, we were both a little tentative, but before long we were acting every bit the grandmother and grandkid we looked like together. We joke some, I nod approvingly when he measures correctly, he teases. We cook good stuff and we have good fun.

Wyatt  loves to bake. And although baking's not my strongest suit in the kitchen, I can definitely handle the basics. (We won't be making puff pastry anytime soon.) The biggest plus about baking with a child, for me anyhow,  is that, for the most part, knives aren't involved  Soon enough for that. For now, if we need to chop something -- like onions for meatballs -- we use my mini-chopper.

We have made a variety of great food -- cupcakes, cookies, meatballs, breaded chicken, pizza, Oreo truffles. Our goal is usually to make something he can take home for dinner that he made as well as a dessert or a treat he can share with friends at school the next day. And something that's manageable in under two hours.

The breaded chicken was different to me.  I learned his mother was gluten-free and we tried something she steered me to: using crushed rice Chex cereal as the coating. It was great!

We've had a couple minor accidents: He dropped an egg on the floor;  I dropped a tray of just baked cookies. Once, while cleaning up, he pretty much sprayed my window above the sink as much as the dishes.

I wasn't looking for a cooking student. It was his mother's idea. She knew I had been a teacher, that I wrote a food column for the local paper, and that I had this blog. And I was nearby.

And her son likes to cook.  She reasoned that her older son was taking music lessons and golf lessons. Why not find a teacher for what her middle son liked to do? Makes perfect sense. Although she herself likes to cook, she has a job, two other kids and this little arrangement provides her son something that's just for him. I'm impressed by her original thinking.

One of the main dishes we made was stuffed shells.  We stuffed the shells with a sausage and cheese fiilling using a recipe from Sticky, Gooey, Creamy.

There was plenty of filling for two dozen stuffed shells. And we didn't scrimp on stuffing them either. So I was left with filling and no shells. So the next day, I made crepes and we had cannelloni instead.  Same filling, different container.

Sausage and Cheese Cannelloni
adapted from Sticky, Gooey, Creamy

1 dozen crepes* (click here for my recipe)

1 pound sweet or hot Italian sausage, casings removed

2 tablespoons olive oil

16-ounces whole milk ricotta

2 cups shredded mozzarella, divided

1 cup grated Parmesan cheese, divided

2 large eggs, lightly beaten

2 tablespoons minced, fresh, flat-leaf parsley

Salt and ground black pepper to taste

4 cups prepared marinara sauce, homemade or jarred

Preheat oven to 375 F.  

Heat olive oil in a skillet over medium-high heat.  Crumble the sausage into the skillet and fry until lightly browned.  Using a wooden spoon, break the meat into small bits as it cooks.  

Combine cooked sausage, ricotta, 1 cup mozzarella, 1/2 cup Parmesan, eggs, parsley, salt and pepper together in a large bowl and mix well.

Pour enough marinara sauce in a 9×13 baking dish to cover the bottom of the dish, about 1 1/2 cups.  Place about 2 tablespoons of filling down the middle of each crepe. Fold the side over and place, seam side down, on top of the sauce.  Ladle the rest of the marinara on top.  Sprinkle with the rest of the mozzarella and Parmesan, cover with foil and bake until bubbly, about 30-35 minutes.  Remove the foil and continue to bake for another 10-15 minutes, until the cheese is gooey and melted and begins to brown.  Remove and let stand about 10 minutes before serving.

* Crepes are time consuming and are a definite "do-ahead" in my book. You can make them the day before, keep them separated by squares of waxed paper, and place in the fridge. Or you can stack them and store them (again, separated by waxed paper) in the freezer for up to 3 months. Just thaw some before using.

Discovering the Versatile Fennel | Roasted Fennel with Parmesan

I go through food phases once in a while. Or maybe they're kicks. I don't know. I just know that every once in a while, I latch onto one particular food and cook the death out of it. There was the bean phase -- cannelini, black, pintos, garbanzos. And  then peppers: jalapenos, poblanos, serranos, up and down the Scoville scale. And we can't forget the squash phase.

Now it's fennel's turn in the hopper. I've cooked with fennel a lot, the seeds at least. They are a standard when I cook with sausage (which is often, since Mr. Rosemary thinks it's a food group unto its own.) And I add it to stews and soups. But the whole thing? Nope. Never.

The reason is that it's usually not readily available around here. Until lately. Now, I seem to find it every time I shop. It's partly the season; partly due to the speed of commercial transit in this country.
                                       

It all started at Christmas time. I was planning on serving simple roasted vegetables -- broccoli and cauliflower -- to go along with the fussier pork Wellington. (A post for another day.)  I happened upon a couple bulbs of fennel and spontaneously decided that roasted fennel would go on the menu, too, as I was expecting other enthusiastic taste tasters for dinner.

"What's that?," asked granddaughter Emma.

"You've had that before," answered Uncle Dan. "It's fennel."

"Hmm, . . . . looks different," she said.

It was probably because I'd sliced it vertically instead of chopped. But if I was serving a different vegetable, I was looking for some "Ta-da" drama!

It was a surprising success at dinner. I delighted in it, everyone at least sampled it along with all our other goodies, and Emma had seconds.

Since then, I've purchased fennel a number of times and have added it to stews, soups and casseroles  chopped it into salads, and roasted it some more.

Fennel has a unique taste. Some say it tastes like licorice, but I think it's more of a cross between celery and onion, with a slightly sweet cast. I read an article on Culinate that described fennel as "a wispy, aristocratic" vegetable. Pretty poetic. The fronds of the fennel bulb resemble dill and can be used chopped finely like dill in just about anything you use dill in.

It is remarkably versatile and I found another article in which the cook/author outlines "Twelve Ways to Cook Fennel, " a very helpful resource. And just today I found a blog post on Stacey Snacks with a recipe for a fennel gratin, the next thing on my fennel crusade.

If you haven't tried it yet, you'll be surprised, especially roasted.

Roasted Fennel with Parmesan
only slightly adapted from  Giada Di Laurentis
(I sliced it vertically; her recipe said to slice it horizontally!)

4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan

Preheat the oven to 375 degrees F.
Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. (I lightly sprayed foil with olive oil.) Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel.

Adult Treats: Chocolate Covered Peanut Butter Cheesecake Pops

I'd say these pops were kid pleasers, but -- frankly -- I don't know many kids who are cheesecake lovers. In fact, I've learned that there really are -- I shudder to think! -- people in the world who don't like cheesecake! And I've met quite a few people who don't like peanut butter.

I have, however,  met very few people who don't like love chocolate. Milk, dark, Dutch, semi-sweet, double, white -- doesn't matter. It's one of the reasons we can pack on the pounds around the holidays, why we love to be treated at Valentine's Day (did someone say aphrodisiac?), why we cram Easter baskets with chocolate everything.

But I've never, ever, ever met anyone who didn't think eating something on a stick was just plain fun. Instant party!

So when I was wandering around looking for something new to do with peanut butter and chocolate  these pops immediately caught my attention. When I read through the recipe and saw that they were square pops, not round, I thought my clumsy self just might be able to dip those babies in chocolate without flubbing them up too badly.

(Why I was looking for something new to do with peanut butter and chocolate in the first place, I don't know. Not when I already have this recipe, and this. And probably tons more in my cookbook collections. Must be a disease.)

I was right . . . . a success on all fronts. Great combination of peanut butter and chocolate, cream cheese, portion control.

Couple cautions: As I read the recipe, I also read some reviews. Because of them, I used a larger pan than the 8 x 8 originally called for. That made smaller pieces; this is very rich. I will make them again, and next time I will roll the pops in nuts. A minor decadent touch.

Chocolate Covered Peanut Butter Cheesecake Pops
from Food Network Kitchens

Cheesecake:

1 1/2 cups dark brown sugar

1 1/2 pounds cream cheese, at room temperature

1/2 cup heavy cream

2 large egg yolks

1 tablespoon pure vanilla extract

1 3/4 cups creamy peanut butter

Chocolate:

5 tablespoons vegetable shortening

12 ounces semisweet or bittersweet chocolate chips

Special Equipment:

Wooden pop sticks

For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 13 x 9 pan with parchment paper letting long flaps overlap on each side. Spritz with nonstick spray.

Break up the brown sugar to remove all lumps. In a stand mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. 

Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.

Lift cheesecake from the pan by lifting up thepaper. Transfer to a cutting board. Cut into squares, about 1-1/2 inches. Stick a wooden pop stick halfway into each bar and freeze for one hour.

Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of warm water to a very slow simmer; set the bowl over, but not toughing, the water. Stir the chocolate occasionally until melted and smooth

Remove from the heat and let cool slightly. (Or put the chocolate and shortening in a microwave safe bowl and melt at 50 percent power in the microwave until soft, about one minute. Stir, and continue to heat until completely melted, about 1 minute more.

Dip the pops in the chocolate mixture and stand on waxed paper to set, about 5 minutes. Chill before serving.

If you really want to be decadent, you could, as The Food Network Kitchens suggest, coat the pops in nuts or candies, too. Peanuts would be great, I think, but I was already feeling way decadent.

Too Many Bananas? Banana Nut Pound Cake

                                   
Over Christmas, my sister, who never seems to visit without bearing gifts, whatever the time of year,  brought me some great little -- literally little -- bananas. Two bunches. One regular yellow colored;  the other bunch, red. They were about half the size of a normal banana and just the right size for me. It's all about portion control.

Still, after a week of eating them daily*, I  wasn't fast enough and they were starting to get pretty ripe. While the baby bananas really taste no different than their regular sized cousins, they, sensitive souls that they are, do tend to bruise more easily and their skin is a bit thinner, so they were getting soft faster too. I simply couldn't gorge myself on all that potassium that fast. And Mr. Rosemary wasn't a big help in the banana eating, not when there was peanut butter fudge around.

                             

Everyone knows what to do with ripe bananas, right? Make banana bread, of course. But I wanted to do something different and recalled this cake from the December 2012 issue of Better Homes and Gardens. It was the grand prize winner of reader recipe winners for the year.
                               
Ever wonder why a pound cake is called a pound cake? Because, traditionally, anyhow, the cake used a pound each of flour, sugar, butter and eggs. But, as Wikipedia taught me, as long as the 1:1:1:1 ratio is followed, it's a pound cake. I also read there that in Mexico, the cake is called a panque con nueces, a pound cake with walnuts. Maybe that's what I should have called my adaptation, because I swapped walnuts for pecans, only because I'm cheap frugal.

This isn't an authentic pound cake. It doesn't use a whole pound of anything. But it does have that nice rich, dense texture of a pound cake.  The banana flavor is subtle, not overpowering at all. Maybe it's the bourbon that does it!

Banana Nut Pound Cake
slightly adapted from Better Homes and Gardens, December 2012
3 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
3 cups granulated sugar
4 eggs
2 medium bananas, mashed (about 1 cup) -- or about 5 baby bananas!
1/4 cup bourbon, or low-fat milk -- I used bourbon!
1 tablespoon vanilla
1 cup chopped pecans, toasted -- I used toasted walnuts
Powdered sugar for topping the cake after baking -- I drizzled with a simple glaze of confectioner's sugar thinned with milk and maple syrup

Preheat oven to 325 degrees Fahrenheit
Grease and flour a 10 inch fluted baking pan and set aside.  Combine the first three dry ingredients and set aside.
In a stand mixer, mix the cream cheese and butter until combined. slowly add the sugar  beating about 7 minutes or until light.  Add eggs, one at a time, beating 1 minute after each egg.  In a bowl, combine the bananas, bourbon and vanilla. Alternatively, add a little flour mixture to the cream cheese and butter, then a little banana mixture until; beat on low to medium speed, after each addition until combined. Stir in nuts by hand. Spread batter evenly in pan and bake for about 80 minutes or until a toothpick inserted comes out clean.
Cool cake on a rack for 10 minutes. Remove from pan. Sprinkle with powdered sugar (or glaze). Serves 12, at least!

*One of my favorite things to do with bananas is to spread a slightly warmed tortilla, a white one, with peanut butter, then lay a banana over it and roll it up for a great breakfast. Protein, fruit, carb --  all wrapped in a healthy, handy container.

Lobster Mac 'n Cheese: A Great Marriage

If you had any notion of losing weight as one of your New Year resolutions, maybe you should stop reading.  On the other hand, you probably have great will power and can read on, bookmark the recipe and save it for a later day. (Valentine’s Day dinner, perhaps?)

Lobster Mac ‘n Cheese has to be one of the most decadent comfort foods any chef ever dreamed about.

I have to admit, when I first heard about it, I thought it a ridiculous idea.

After all, what could be more comforting than a creamy, cheesy sauce wrapping itself around pasta, topped with crunchy, buttery bread crumbs?

And lobster has always been viewed as luxury seafood. Dunking hunks of the sweet meat into melted butter is just delectable. Why would anyone want to marry these two? They were meant to live separate lives!

Or so I thought, until I had to satisfy my curiosity and tasted it while on vacation in Maine last September. I was hooked.

I liked it so much I end up “tasting” it three different times on that trip. Then I ate it at a restaurant back home. And then, finally, I had to make it at home.

Despite the fact that lobster prices have been at an all-time low this past year, it’s still pretty pricey, especially for inlanders like me. It is a good way to stretch a luxury meat, though, and make humble macaroni and cheese a company-worthy dish.

I was surprised to learn that lobster wasn’t always viewed as something special. Although lobster was in abundance to early American colonists, they didn’t care for it, preferring venison and game fowl instead, foods they were used to.

As far as macaroni and cheese goes, Thomas Jefferson is generally credited with bringing the idea of cheesy pasta back to America after spending time in France. 

Chefs and food lovers are always looking for ways to twist classics and put their own imprints on traditional dishes.  Lobster macaroni and cheese became popular in trendy restaurants within the past five years or so.

And now it’s become a new standard on many a restaurant menu. I have to admit that this marriage of seafood and cheese is one that just may have staying power.

Using a fun shaped-pasta makes this dish even more special. (I used a ribbed elbow, called pipe rigate, but any small shell or elbow noodle will be just fine.) 

I also didn’t want the cheese sauce to overpower the lobster, so I used mild cheeses and used clam juice in the sauce to heighten the seafood flavor. 

It’s a marriage made in . . .  well, New England!

Lobster Macaroni and Cheese
Serves 8-10

16 ounces pasta

6 tablespoons unsalted butter, divided

1 cup dry seasoned bread crumbs

1⁄4 cup flour

2 cups milk

2 cups clam juice

8 ounces fontina cheese, shredded

4 ounces sharp white cheddar cheese, shredded

8 ounces cream cheese

3 tablespoons Madeira or marsala wine, optional

1⁄4 teaspoon cayenne pepper

1⁄4 teaspoon freshly grated nutmeg

Salt and freshly ground black pepper, to taste

Meat from 2 lobster tails, cooked, or about 2 cups lobster meat

Preheat oven to 375°. Bring a large pan of water to a boil over high heat. Add pasta and 1 tablespoon salt and cook, stirring occasionally, cutting a couple minutes from the recommended time on the package. Drain pasta and set aside.

Melt 2 tablespoons of butter in microwave or in a pan over low heat and mix in the dry bread crumbs. Set aside.
In a large saucepan or stock pot, melt remaining butter over medium heat.
Add flour and cook, stirring constantly, until flour mixture is smooth and just starting to darken.
Slowly stir in the milk and the clam juice and simmer, stirring frequently, until sauce has thickened, about ten minutes.
Remove pan from heat, and stir in 2-1/2 cups of the shredded cheese, the cream cheese, and the Madeira, if using.
Add cayenne and nutmeg. Stir until cheese is melted and incorporated, and adjust salt and pepper, as needed.
Add the lobster meat.

Add cooked pasta to cheese sauce.

Transfer mixture to a 9 x 13 baking dish.
Sprinkle with buttered breadcrumbs. Bake until golden brown and bubbly, about 30 minutes.

Spicy 'Sketti Squash Patties with Cilantro Yogurt

I'm childishly in awe of spaghetti squash. It's almost magical how the squash so easily shreds into pasta-like strings. I can imagine an  infomercial with a very loud and aggressive host displaying the wonders of the squash and me, all wide-eyed and open-mouthed, gasping, "Wow! That really works! Looks just like spaghetti!  I'm really amazed"!

Like substituting mashed cauliflower for potatoes, spaghetti squash can be a great substitute for pasta, a perfect bed for just about any sauce. Like mushrooms, the squash happily accepts the flavor of whatever you choose to marry it with.

Still, I don't  make either of these substitutions very often because Mr. Rosemary remains a purist. (One of the reasons I love him, of course.)

When I have one of those "experimental whims" I'm  likely to test them out only  for myself. If they're a hit, I might share them. But usually, they're not.  Usually, I get a  "Not bad."

These squash patties met with that half-hearted blessing, too. Me? Loved them.  But I love curry. I love its lightly smoky sweetness. (I found a recipe for curry and cardamom cookies from The Spice House that I'm determined to make for Christmas.)

This is not, however,  an easy- to-do weeknight kind of dish. It takes time to cook the squash. Takes time to shred the said cooked squash. Time to mix the patties and time to cook them.  The good news is that they can be frozen without losing anything. Just a warm-up either on the stove top or in the oven, and they're ready again.

Spicy 'Sketti Squash with Cilantro Yogurt Sauce
4 cups cooked spaghetti squash
2 beaten eggs
1/4 cup chopped onion
1/2 cup all purpose flour
1 tablespoon curry powder

Combine all ingredients and mix till well-combined.
Heat a small amount of olive oil and a tablespoon of butter in a skillet over medium high heat. Drop squash mixture by heaping tablespoonfuls and cook for a few minutes on each side until golden brown. Serve with the cilantro yogurt sauce.

Cilantro Yogurt Sauce
1 1/2 cups plain Greek-style yogurt
3/4 cup finely chopped cilantro
4 tablespoons lemon juice
1 1/2 teaspoons finely chopped garlic
3/4 teaspoon cayenne pepper

Stir all the ingredients together, adding salt to taste. Chill to let flavors blend. Bring to room temperature before serving.