I made some beautiful butternut squash turnovers for a Halloween party this year. They were delicious but a total pain. Folding and crimping dozens of puff pastry squares just isn’t something that’s practical often. After the party I had tons of leftover filling (I think the proportions of the original recipe are rather out of whack) and rather than make more appetizer sized portions, I decided to fold it into a pie crust to make a free-form pie, or galette, for dinner one night. I made this galette again a few weeks ago, serving it with a lentil soup and a salad for a well-rounded vegetarian meal. This is a great way to eat butternut squash; its sweetness pairs nicely with tangy goat cheese, meaty mushrooms, and mellow leeks. You can enjoy it on its own as a main course or pair it with a protein or soup for a heartier meal. Enjoy!

Butternut Squash, Shiitake, and Leek Galette
Serves 4 as a main course, 6-8 as an appetizer or side

1/4 cup extra-virgin olive oil

2 large leeks, white and light green parts cut into 1/2 inch dice

6 oz. shiitake mushrooms, stems removed, caps cut into 1/4 inch strips

2 garlic cloves, chopped

1 tbsp. chopped fresh rosemary

one 2-lb. butternut squash – peeled, seeded, and cut into ½-inch dice

One pie crust, preferably homemade

6 oz. fresh goat cheese

1 large egg, lightly beaten

Preheat the oven to 375F. In a large skillet, heat 2 tbsp. olive oil. Add the diced leeks and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the shiitake and cook, stirring often, until their liquid has evaporated, about 5 mins. Stir in the garlic and the rosemary and cook for 2 minutes. Season with salt and pepper and transfer to a medium bowl.
Line a large rimmed baking sheet with parchment paper and lightly spray the parchment with oil. In a large bowl, toss the squash with the remaining 2 tbsp. olive oil and season with salt and pepper. Spread the squash on the prepared baking sheet and bake for about 30 minutes, until softened and starting to brown. Add the squash and crumbled goat cheese to the leeks and mushrooms and toss.
Line another large rimmed baking sheet with parchment paper. On a lightly floured surface, gently roll out the pie crust to about ¼ inch thick.  Transfer it to the prepared baking sheet. Spoon the shiitake-squash mixture into the middle of the pie crust. Fold the edges of the crust over the top of the squash mixture, overlapping as needed. Lightly brush the edge of the pastry with the beaten egg. Bake for about 30 minutes, until the pastry is golden brown.

Inspired by a recipe from Food & Wine

Baking huge trays of Christmas cookies for colleagues and friends is a family holiday tradition. After many years of serving as my mom’s sous chef and resident cookie decorator, I love being able to continue this tradition in my own home. Some cookies are nonnegotiable. Sugar cookie cutouts will always make an appearance on my trays, no matter how tired I get of decorating batch after batch on my own. However, I also like the opportunity to try new cookies, especially ones that are quite different from those I had as a child.

This year’s old favorites included: Sugar Cookies, Chocolate Dipped Shortbread, and Turtle Bars. I tried a new (and very successful) recipe for Gingerbread Cutouts. And I also tried two brand new cookies: Chocolate Brigadeiros and Apricot Foldovers. All the recipes and more photos follow…

Turtle Bars
Makes one 13×9 inch pan

1 box chocolate cake mix
1 stick butter, melted
2/3 cup (5.3 oz. can) evaporated milk
14 oz. package light caramels
1 (12 oz.) package chocolate chips
1 cup chopped pecans

Mix cake mix, melted butter, and 1/3 cup evaporated milk in a large mixing bowl; beat at high speed until mixed. Place half of the cake mixture into a greased 13×9 inch pan, pressing well into bottom.
Bake in a preheated 350ºF oven for 6 minutes. Remove and cool to room temperature.
Unwrap the caramels and place in a saucepan with remaining 1/3 cup evaporated milk; stir over medium heat until smooth. (This can also be done in a microwave oven in a glass container, stirring every minute or so).
Pour caramel mixture evenly over chocolate mixture. Spread to cover all of chocolate. Sprinkle chips and nuts over caramel. Take remaining dough in your hands and press into small, thin pieces (palm-sized). Lay on top of nuts, piecing together to cover the entire surface. Bake in 350 ºF oven for 15-18 minutes. Cool in pan on rack, then cut into squares when cool.

Chocolate Brigadeiros from Fine Cooking

Apricot Foldovers from one of my favorite food blogs: A Good Appetite.

Sugar Cookies
Makes about 3 dozen

2 cups all-purpose flour
¼ tsp. salt
1 ½ sticks (3/4 cup) butter, softened
¾ cup granulated sugar
1 large egg
1 tsp. vanilla extract
Colored sugars or sprinkles

Preheat oven to 325ºF.
In a medium bowl, combine flour and salt with a wire whisk.
In a large bowl, cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well mixed.
Scrape down the sides of the bowl, and then add the flour mixture. Blend on low speed just until combined. Do not overmix. Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate one hour.
On a floured surface, roll out dough to a ¼ inch thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Decorate with colored sugars or sprinkles.
Bake for 13-15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.

From Mrs. Field’s Best Cookie Book Ever

Chocolate Dipped Shortbread Fingers
Makes about 3 dozen

Cookies:
3 sticks (1 1/2 cups) salted butter, softened
1 cup confectioners’ sugar
1 tbsp. vanilla extract
3 cups all purpose flour

Chocolate:
1 tbsp. unsalted butter
6 oz. semisweet chocolate, chopped

Preheat oven to 325F. Blend butter until smooth in a large bowl using an electric mixer set at medium speed.  Slowly blend in the confectioners’ sugar. Scrape down the sides of the bowl, then add vnailla and combine thoroughly. Add flour and mix at low speed until well blended.
Divide dough into 2 roughly equal pieces. Flatten each piece into a disk and wrap in plastic wrap. Refrigerate disks until firm, about 1 1/2 hours.
Remove dough from fridge. Pinch off small pieces of dough and roll them into logs (approx. 2 inches long). Place on baking sheet, press 1/2 of log with tines of fork to make indentations, then bake for 16-18 minutes, being careful not to let the cookies brown.
When cookies are cool, melt the 1 tbsp. butter and chocolate in a microwaveable safe bowl or in a double boiler.
Dip cookies in chocolate and then in toppings if desired. Let rest on pieces of wax paper until chocolate has started to set. Refrigerate cookies to fully set the chocolate.

Adapted from Mrs. Field’s Best Cookie Book Ever

Gingerbread Men
Makes about 2 dozen

3 1/2 cups all-purpose flour, plus more for dusting

1 1/2 tsp. baking soda

1/4 tsp. salt

1 1/4 tsp. ground cinnamon

1 1/4 tsp. ground ginger

1 1/4 tsp. ground allspice

1/4 tsp. ground cloves

2 sticks (1 cup) unsalted butter, room temperature

3/4 cup granulated sugar

3/4 cup packed dark-brown sugar

1 tbsp. plus 1 tsp. grated, peeled fresh ginger

1 large egg

1/4 cup unsulfured molasses

In a large bowl, whisk together flour, baking soda, salt, cinnamon, ground ginger, allspice, and cloves; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter, both sugars, and fresh ginger on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed. Beat in egg and molasses to combine. With mixer on low speed, gradually add the flour mixture, beating until just incorporated. Turn out the dough onto a clean work surface. Divide in half, and shape into flattened disks; wrap each in plastic. Refrigerate at least 1 hour or overnight.

Preheat the oven to 350F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside. Remove dough from the refrigerator, and let stand until slightly softened. (This will help keep the dough from cracking when rolled.) On a large piece of parchment paper lightly dusted with flour, roll out dough to about 1/4 inch thick. To prevent sticking while rolling, occasionally run a large offset spatula under dough, and add more flour. Place parchment paper and dough on another baking sheet; freeze until very firm, about 15 minutes.

Remove dough from freezer; working quickly, cut out with large cookie cutters. (If the dough begins to soften too much, return to the freezer for a few minutes.) Using a wide metal spatula, transfer cutouts to prepared baking sheets; chill until firm, about 15 minutes.

Bake, rotating sheets halfway through, until cookies are crisp but not darkened, 12 to 15 minutes. Transfer parchment and cookies to a wire rack to cool completely.

From Martha Stewart’s Baking Handbook

For Thanksgiving I made the chocolate layer cake that graced the cover of the December/January issue of Fine Cooking. It was almost as beautiful in person as it was in the magazine photos. The chocolate ganache frosting is a lovely deep brown and its three thick layers give it a lofty height.

Putting this cake together in a kitchen the size of a closet was a true test of my baking abilities, although I must say that my mom’s ability to cook a Thanksgiving dinner in that kitchen is an even more unbelievable feat. Since I made all three components the day before, storing all the pieces was the most difficult part. Three cake pans and a sheet pan of marshmallows were perched precariously on every available kitchen surface.

Surprisingly, I only ran into two baking challenges. I somehow always forget to consider the altitude when I am in the mountains and this time was no exception. Instead of developing smooth, rounded tops, the cooked cakes looked like they’d grown tiny brains in the middle of the pan. I have no idea what that means. It didn’t seem to affect the taste or texture of the finished product though, so I pressed on.

My second difficulty was one I had anticipated. Those marshmallows were tough little buggers! They wouldn’t come off the foil with which I had lined the pan. I advise greasing that foil or or adding more than a tablespoon of powdered sugar. Dipping the knife in cold water definitely made cutting them easier, and they wouldn’t have been that difficult if they hadn’t stuck to the foil.

This festive cake is perfect for the holidays. My brother and sister give it 2 thumbs up!

Hot Chocolate Layer Cake with Homemade Marshmallows
Serves 16

For the cake
6 oz. (3/4 cup) unsalted butter; more for the pans
13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pans
3/4 cup canola oil
4-1/2 oz. bittersweet chocolate, finely chopped
3 cups granulated sugar
2-1/4 oz. (3/4 cup) natural unsweetened cocoa powder
3 large eggs, at room temperature
3/4 cup buttermilk, at room temperature
2 Tbs. pure vanilla extract
2-1/2 tsp. baking soda
1/2 tsp. kosher salt

For the frosting
2-1/2 cups heavy cream 3 oz. (6 Tbsp.) unsalter butter
1 vanilla bean, split lengthwise and seeds scraped out
6 oz. bittersweet chocolate, finely chopped
2 cups granulated sugar
6 oz. (2 cups) natural unsweetened cocoa powder; more for decorating
1/2 cup Lyle’s Golden Syrup
1/4 tsp. kosher salt

For the marshmallows
Three 1/4-oz. envelopes unflavored powdered gelatin
2 cups granulated sugar
1 cup light corn syrup
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
1 cup plus 2 Tbs. confectioners’ sugar; more as needed

Make the cake Position racks in the bottom and top thirds of the oven and heat the oven to 350°F. Butter three 9×2-inch round cake pans and line each with a parchment round. Butter the parchment, then dust with flour and knock out the excess.

In a 3-quart saucepan, combine the butter, oil, chopped chocolate, and 1 cup water. Heat over medium heat until melted.

In a large bowl, whisk the flour, sugar, and cocoa powder. Pour the hot chocolate mixture into the sugar mixture and whisk until combined.
Whisk in the eggs, one at a time, then whisk in the buttermilk, vanilla, baking soda, and salt. Divide the batter evenly among the prepared pans.

Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans’ positions after 20 minutes, until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.

Make the frosting In a 4-quart saucepan over low heat, combine the cream, butter, and vanilla bean and seeds and stir until the butter is melted. Remove the vanilla bean and whisk in the chopped chocolate until melted. Whisk in the sugar, cocoa powder, syrup, and salt until smooth—be sure the cocoa powder dissolves completely. Pour into a 9×13-inch pan and freeze until firm, about 2 hours, or refrigerate overnight.

Make the marshmallows Pour 3/4 cup cold water into the bowl of a stand mixer. Sprinkle the gelatin over the water. Attach the bowl to the mixer and fit it with the whisk attachment.

Clip a candy thermometer to a 3-quart saucepan; don’t let the tip of the thermometer touch the bottom of the pan. In the saucepan, boil the sugar, corn syrup, salt, and 3/4 cup water over medium heat without stirring until it reaches 234°F to 235°F, about 10 minutes. With the mixer on low speed, pour the hot sugar mixture into the gelatin in a slow, thin stream. Add the vanilla, carefully increase the speed to high, and beat until the mixture has thickened and cooled, about 5 minutes (the bottom of the bowl should be just warm to the touch). Line a 9×13-inch pan with foil, leaving an overhang on 2 sides. Sift 1 Tbs. of the confectioners’ sugar into the bottom of the pan, then pour the marshmallow mixture into the pan and sift another 1 Tbs. confectioners’ sugar on top. Let sit at room temperature until set, at least 2 hours.

Assemble the cake Remove the frosting from the freezer or refrigerator. Transfer to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes to soften. Change to a whisk attachment and beat at medium-high speed until light and fluffy, about 3 minutes.

Put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with 1-1/2 cups of the frosting, spreading it evenly with an offset spatula to the cake’s edge. Repeat with another cake layer and 1-1/2 cups frosting. Top with the last cake layer.

Put 1-1/2 cups of the frosting in a small bowl. With an offset spatula, spread this frosting in a thin layer over the top and sides of the cake. Refrigerate the cake until the frosting firms enough to seal in the crumbs, 20 to 30 minutes.

Spread the remaining frosting in a smooth layer over the top and sides of the cake. If necessary, you can rewhip the remaining frosting to loosen and lighten it. Remove the waxed paper strips.

Use the foil overhang to lift the marshmallow from the pan. Using a knife that has been dipped in cold water, cut along the edge of the marshmallow to release it from the foil. Transfer to a cutting board and remove the foil. Put the remaining 1 cup confectioners’ sugar in a medium bowl. Cut the marshmallow into cubes of different sizes, from 1/4 to 3/4 inch (you will need to continue to dip the knife in cold water as you cut the marshmallows). The marshmallows will be very sticky—dip the cut edges in the confectioners’ sugar to make them easier to handle. As you work, toss a few cubes at a time in the sugar to coat, then shake in a strainer to remove the excess. Mound the marshmallows on top of the cake (you’ll need only a third to half of them). Sift some cocoa powder over the marshmallows.

From Fine Cooking

Recipes are rarely perfect from the start; minor tweaks and personal touches usually serve to make them even better. This chicken stew, however, is almost as perfect as it gets. With a velvety sauce, slightly crisp vegetables, and crumbly herb-laced biscuits on top, it is comfort food at its finest. By the way, don’t be fooled by the name. While I’m enchanted by the moniker “chicken stew” this is really just code for a glorified pot pie.

Because we had two leftover chicken carcasses and plenty of leftover chicken meat, I made the stock from scratch and used shredded, leftover chicken rather than roasting the breasts. While this certainly enhanced its flavor, I think it would still be wonderful with roasted chicken breasts and canned stock. I wouldn’t change a thing about the flavors and textures of this dish. The only reason I prefaced my praise about its perfection with the word “almost” is that it contains an ungodly amount of butter. I’m determined, however, to work on that problem next time I make it. If I’m successful, I’ll share my results with you. In the meantime, I urge you to pull this out on a cold, rainy (or snowy!) night this December. I promise it will make you feel warmed and comforted.

Chicken Stew with Biscuits
Serves 8

For the Stew:
3 whole (6 split) chicken breasts, bone in, skin on
3 tbsp. olive oil
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tbsp. (1 1/2) sticks unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 10-oz. package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley

For the Biscuits:
2 cups all-purpose flour
1 tbsp. baking powder
1 tbsp. kosher salt
1 tsp. sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/3 cup chopped fresh parsley
1 egg mixed with 1 tbsp. water, for egg wash

Preheat the oven to 375 degrees F. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4-6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 tsp. salt, ½ tsp. pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10×13x2 inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.

Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley.

Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8 –inch thick. Cut out 12 circles with a 2 ½ inch round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20-30 minutes, until the biscuits are brown and the stew is bubbly.

From Barefoot Contessa – Family Style

I decided to bake this month’s challenge while I was with my family in the mountains for Thanksgiving. As a kid, I hated cannoli but my dad and sister loved them. Both their birthdays are in November, so it was the perfect month for this challenge.

I searched a few places for cannoli molds to no avail, so I decided to try the recommended substitute: cannelloni pasta pieces. These, too, were surprisingly difficult to find. I could only find pasta with ridges. My first batch was a royal failure; though I had oiled the pasta, the cannoli shells stuck to them and would not come off without breaking. I also had a hard time with the dough, which I found quite stiff and difficult to roll. I had to let it rest several times while rolling it out.

My dad took pity on me. He bought a dowel, sawed it into lengths, and sanded it. (Thanks, Dad!) I tried again a few days later. This time I mixed the dough with a hand mixer (no stand mixer or food processor in that kitchen) and let it rest in the fridge overnight, as opposed to ~4 hours on my first try. It was much easier to roll and I had no problems getting it quite thin. When I fried the cannoli, however, I still didn’t get many of the characteristic bubbles.

The good news is that despite some struggles, I have a new appreciation for cannoli. I know that the ricotta was the part I disliked in the past. So I made a filling by whipping equal parts mascarpone & whipping cream with a few tablespoons of sugar and a splash of vanilla. It was great – a thicker, more substantial version of whipped cream. Don’t forget to check out what other Daring Bakers did via the blogroll.

The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.

Keep reading for the recipe…

Lidisano’s Cannoli
Makes 22-24 4-inch cannoli

Prep time:
Dough – 2 hours and 10-20 minutes, including resting time, and depending on whether you do it by hand or machine.
Filling – 5-10 minutes plus chilling time (about 2 hours or more)
Frying – 1-2 minutes per cannoli
Assemble – 20–30 minutes

RECIPE NOTE: THE EQUIVALENTS FROM THIS RECIPE WERE PREPARED USING THIS CONVERSION SITE: http://www.gourmetsleuth.com/index.asp.

CANNOLI SHELLS
2 cups (250 grams/16 ounces) all-purpose flour
2 tablespoons(28 grams/1 ounce) sugar
1 teaspoon (5 grams/0.06 ounces) unsweetened baking cocoa powder
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1/2 teaspoon (approx. 3 grams/0.11 ounces) salt
3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil
1 teaspoon (5 grams/0.18 ounces) white wine vinegar
Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml) sweet Marsala or any white or red wine you have on hand
1 large egg, separated (you will need the egg white but not the yolk)
Vegetable or any neutral oil for frying – about 2 quarts (8 cups/approx. 2 litres)
1/2 cup (approx. 62 grams/2 ounces) toasted, chopped pistachio nuts, mini chocolate chips/grated chocolate and/or candied or plain zests, fruits etc.. for garnish
Confectioners’ sugar

Note – If you want a chocolate cannoli dough, substitute a few tablespoons of the flour (about 25%) with a few tablespoons of dark, unsweetened cocoa powder (Dutch process) and a little more wine until you have a workable dough (Thanks to Audax).

DIRECTIONS FOR SHELLS:
1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.

2. Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.

3. Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, oiled..lol). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.

4. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer’s directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.

5. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.

6. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.

7. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.

Place on cooling rack until ready to stack with filling.

DIRECTIONS FOR FILLING:
1. Line a strainer with cheesecloth. Place the ricotta in the strainer over a bowl, and cover with plastic wrap and a towel. Weight it down with a heavy can, and let the ricotta drain in the refrigerator for several hours to overnight.

2. In a bowl with electric mixer, beat ricotta until smooth and creamy. Beat in confectioner’s sugar, cinnamon, vanilla and blend until smooth. Transfer to another bowl and stir in chocolate, zest and nuts. Chill until firm.(The filling can be made up to 24 hours prior to filling the shells. Just cover and keep refrigerated).

ASSEMBLE THE CANNOLI:
1. When ready to serve..fill a pastry bag fitted with a 1/2-inch plain or star tip, or a ziplock bag, with the ricotta cream. If using a ziplock bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. You can also use a teaspoon to do this, although it’s messier and will take longer.

2. Press or dip cannoli in chopped pistachios, grated chocolate/mini chocolate chips, candied fruit or zest into the cream at each end. Dust with confectioner’s sugar and/or drizzles of melted chocolate if desired.

Some of you may be here looking for a Thanksgiving recipe. I have one that would be a welcome addition to any holiday meal. The first time I flipped through Local Flavors I was immediately drawn to this recipe.  I almost never cook gratins (though they are delicious) because of the amount of dairy they contain. This recipe, however, looked heavy on the veggies and light on the milk & cheese. I put it aside several months ago, waiting for our winter CSA to begin. Cabbage is almost always on our CSA list in the winter months and though I like it, I have to admit I usually don’t know what to do with it unless I’m incorporating it into some other dish. It was awesome with the potatoes here, adding  sweet kick to their starchiness. This dish is relatively easy to put together and could be prepared ahead of time. Enjoy!

Cabbage and Potato Gratin with Sage
Serves 4-6

1 lb. potatoes
1 1/2 lbs. Savoy or other green cabbage
sea salt and freshly ground pepper
4 tbsp. unsalted butter
3 tbsp. chopped sage
1 garlic clove chopped
1 1/3 cups milk
3 eggs
1/2 cup freshly grated Parmesan
1/3 cup all purpose flour

Preheat the oven to 350F. Lightly butter an 8×12 inch gratin dish. Bring a gallon of water to a boil while you prepare the vegetables. Peel and slice the potatoes 1/4 inch thick; slice the cabbage into 1-inch ribbons.
Add 1 tbsp. salt to the water, add the potatoes, and boil until nearly tender, about 6 minutes. Scoop them into a colander, then add the cabbage to the pot and cook for 5 minutes. The water may not return to a boil. Drain, rinse under cool water, then twist in a kitchen towel to remove the excess moisture. Get it as dry as you can. Combine the cabbage and potatoes in a bowl.
Melt the buter in a small skillet with the garlic and sage. Cook for about 1 minute without letting the garlic brown. Pour it over the cabbage and potatoes. Toss well, taste for salt, and season with pepper. Transfer to the baking dish.
Whisk the remaining ingredients together, pour them over the vegetables, and bake until firm and lightly browned, about 50 minutes. Let cool for at least 10 minutes, then cut into pieces and serve.

From Deborah Madison’s Local Flavors: Cooking and Eating from America’s Farmers Markets

A few posts ago, I promised I’d tell you what I did with the rest of my puff pastry. I’m sorry it took me so long! I used 1/3 of the puff pastry to make some breakfast turnovers for Jeff. If you like eggs in the morning but seem to be unable to put in the time (and wash the dishes!) they require, you would love these. I usually make a double recipe, freeze the turnovers on a baking sheet, then slip each one into its own individual baggie and pop the baggies in the freezer. The morning you want to eat a turnover, all you have to do is pull the turnover out of the bag, place it on a baking sheet, and bake it off.

Because puff pastry is so rich, I modified the original recipe a bit to lighten up the filling. You could easily swap the sausage for any breakfast meat or include any vegetables you like. In this picture, I used sauteed onions and mushrooms.

Sausage, Egg, and Cheese Turnovers
Serves 4

1 tsp. butter
½ cup chopped frozen spinach, thawed
8 oz. chicken sausage (any flavor), casings removed
salt and pepper
6 egg whites, 3 whole eggs
3 oz. cream cheese, cut into chunks, at room temperature
1 sheet packaged frozen puff pastry, thawed

Preheat oven to 400ºF. In a large nonstick skillet, heat the butter over medium heat until melted, 3 to 4 minutes. Add the spinach and cook, stirring, about 2 minutes. Add the sausage, salt and pepper to taste and cook, breaking up the meat with a wooden spoon, until lightly golden, about 8 minutes.

In a large bowl, beat 6 egg whites and 2 whole eggs. Add the beaten  eggs to the sausage mixture and cook, stirring occasionally, until cooked but not dry, about 5 minutes. Transfer the sausage-egg mixture to a wide shallow bowl. Stir in the cream cheese until just combined. Let cool to room temperature. On a lightly floured surface, roll out the puff pastry to a 16-inch-square. Cut into 4 equal squares. Divide the sausage-egg mixture evenly onto each square, just slightly off center. In a small bowl, beat the remaining egg with 1 tbsp. water. Brush the edges of each pastry square with the egg-water mixture and fold over to form 4 triangles, crimping the edges with the tines of a fork to seal. Brush the turnovers all over the tops and edges with egg-water mixture.

Transfer turnovers to a baking sheet and bake until golden, about 25 minutes. Remove from oven and let cool slightly before serving.

Adapted from Everyday with Rachael Ray

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

Wow – what a deceptively difficult challenge! For a short & sweet recipe, with a mere 4 ingredients, it sure was a doozy. The discussion board was ablaze with chatter about the finer points of baking macarons. Should the egg whites be aged? Double up on baking trays? How best to dry the macarons? And most importantly – just HOW does one achieve the elusive feet?

I guess I should back up. I’ve never eaten a macaron, but I have certainly seen my fair share of them in pastry shops and on other folks’ food blogs. I always assumed I wouldn’t like them because I had the impression they tasted like meringue, which isn’t my cup of tea. But due to their growing popularity, I’d all but decided to give them a try when, bam, this challenge arrived. I knew these little buggers were reputed to be tricky, so I readied myself for a fight. Though I love the really complex Daring Bakers challenges, I also find some of the most valuable ones to be those that require us to hone in on and perfect a particular technique.

The main challenge here was getting the consistency of the macarons just right. They should have crisp outer shells but remain chewy on the inside. Most importantly, they should develop feet – a distinctive puff around the bottom of the shell. I baked 3 trays of macarons and only got about 1/10 of them to turn out as they should. For some reason there were two rows (on two different trays) that developed feet and a shiny, crack-free shell. The rest of them… not so much. Since they were all from the same batch of batter, my theory is as follows: the ones closest to the heat source did the best. Perhaps my oven temperature needs adjusting. Or maybe I shouldn’t have chosen chocolate macarons for my first go-round. If they’d been a lighter color I probably could have gauged doneness better. Also, they seemed to benefit from sitting out on the counter a bit after they’d been piped. I couldn’t fit all three trays in the oven at once, so I baked one, then the other two. The second two trays were the ones that had the” good” macarons. Interesting…

Luckily, the failures are just as delicious as the successes. We shared some with friends last night and have been munching away on them since then. I couldn’t resist making them a little Halloween-themed. I sifted 2 tbsp. cocoa powder in with the almond flour and confectioner’s sugar. A little orange food coloring in the vanilla icing and tada! Halloween macarons.

Macarons

Equipment required:
• Electric mixer, preferably a stand mixer with a whisk attachment
• Rubber spatula
• Baking sheets
• Parchment paper or nonstick liners
• Pastry bag (can be disposable)
• Plain half-inch pastry bag tip
• Sifter or sieve
• If you don’t have a pastry bag and/or tips, you can use a Ziploc bag with the corner snipped off
• Oven
• Cooling rack
• Thin-bladed spatula for removing the macaroons from the baking sheets
• Food processor or nut grinder, if grinding your own nuts (ouch!)

Ingredients
Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)

Directions:

1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
7. Cool on a rack before filling.

From Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern

Swiss Meringue Buttercream
Makes about 2 cups

2 large egg whites
1/2 cup + 2 tbsp. sugar
1 1/2 sticks unsalted butter, room temperature, cut into tablespoons
1/2 tsp. pure vanilla extract

In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch (about 160F).
Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3-5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.

From Martha Stewart’s Baking Handbook

I know you’re going to look at this picture and the title of this post and think: “Thanks, but no thanks.” It just doesn’t look or sound like anything special. But, please, stay just a moment longer and hear me out. This was one of the best recipes I’ve made all year.

Deborah Madison is a well-known cookbook author who is passionate about connecting folks to local farmers and food. She specializes in vegetarian cuisine and is therefore a master at creating recipes that center around the flavors and textures of vegetables. Though I grew up eating cabbage only in its raw form, via coleslaw or salads, I’ve come to appreciate its sweet flavor and buttery texture when cooked. And kale has been my best vegetable friend for more than a year now, after showing up weekly in our winter CSA box last year.

This dish has just enough liquid to keep the vegetables and beans moist without being mistaken for a soup. I did use canned beans but made the rest of the recipe as is. I skipped the soaking and cooking of the beans and added my drained, rinsed canned beans to the mixture in the last step of the recipe. To substitute for the cooking liquid, I threw in a little chicken stock. I hope you find room for this recipe in your repertoire one of these chilly fall nights. You won’t regret it.

White Beans with Black Kale and Savoy Cabbage
Serves 6-8

1 cup dried cannellini, navy beans, or gigantes, soaked for 4 hours or overnight
sea salt and freshly ground black pepper
1 large onion, finely diced
2 leeks, white parts only, diced
1 bunch cavolo nero (black kale), the leaves stripped from the stems and slivered
1 small Savoy cabbage, quartered, cored, and chopped
2 plump garlic cloves, minced or pounded with a pinch salt
1/2 cup chopped parsley
2 tbsp. olive oil, plus extra to finish

Drain the soaked beans, then put them in a pot and cover with cold water. Bring to a boil, add 1/2 tsp. salt, then lower the heat and simmer, partially covered, until the beans are tender, about 1 1/2 hours.
While the beans are cooking, chop all the vegetables. Rinse the leeks, kale, and cabbage, but don’t dry them.
Warm 2 tbsp. of the oil in a heavy wide skillet. Add the onion and leeks and cook over medium heat until the onion is soft but not browned, about 12 minutes. Add the kale, cabbage, garlic, parsley, and 2 tbsp. salt. Cook with the heat on low and the pan covered until the vegetables are soft and the volume greatly reduced, about 30 minutes.
When the beans are done, add them, along with a cup or two of their cooking liquid, do the pot. Simmer until the greens are completely tender. Taste for salt and season with pepper. Serve with, or over, garlic-rubbed toast, drizzled with olive oil.

From Deborah Madison’s Local Flavors: Cooking and Eating from America’s Farmers’ Markets

Don’t ask me why I haven’t capitalized on this fact in the past, but it just dawned on me that the library has a wealth of cookbooks available for checkout. I’ve been visiting our downtown branch about every other week lately to check out books on tape for my commute to Raleigh. Each time I visit, I pick out a couple of cookbooks to page through at home in the ensuing weeks. One of my more recent picks was The Foster’s Market Cookbook by Sara Foster. For some reason I don’t have this book, although I do have Fresh Every Day. For those of you not from this area who therefore don’t know about the wonder that is Foster’s Market, check out this website. Be prepared to drool.

This cookbook immediately had about 1/3 of its pages tagged with sticky notes. It was hard for me to pick the first recipe to try. But since my class schedule has been forcing me to prepare meals earlier in the day to reheat when Jeff and I return home, I focused on those that could be prepared entirely in advance. This has meant a lot of casseroles around here. It’s a good thing cooler weather is on the way, because I think my slow cooker is going to be my best friend in the coming months.

Both of us really enjoyed this dish. It had tons of flavor and the southwestern flair helped it bridge the seasons, since it has still been quite warm around here the past few weeks. I made several modifications from the original recipe. Some were health-conscious, such as cutting some of the oil and butter. Some changes were made according to our personal tastes: cutting the amount of onion in half and swapping red for sweet, halving the heat-creating ingredients, swapping lima beans for the corn, and eliminating the thyme. I’ve written the recipe as I made it below. If you want to see the original recipe, I’d suggest visiting your local library!

Southwestern Shepherd’s Pie with Chicken and Chili Mashed Potatoes
Serves 8-10

2 tbsp olive oil
1 tbsp. unsalted butter
1/2 sweet onion, diced
2 ribs celery, diced
2 red bell peppers, cored, seeded, and diced
3 garlic cloves, minced
1/2 jalapeno, seeded and minced
1/4 cup all-purpose flour
8 cups shredded, cooked chicken
3/4 cup dry white wine
1 cup fresh lima beans
3 cups chicken broth
1/4 cup chopped fresh parsley
1/2 tsp. red pepper flakes
leftover mashed potatoes, about 2-3 cups
2 tsp. chili powder

Preheat the oven to 400F.
Heat the olive oil and butter in a large skillet over medium heat. Add the onion and cook, stirring frequently, until slightly brown, about 5 minutes. Add the celery and bell pepper, and cook 3 minutes more, stirring occasionally. Add the garlic and jalapeno and cook 3 minutes more, stirring occasionally.
Add the flour and cook, stirring constantly, until the flour starts to brown slightly, about 5 minutes. Add the chicken, lima beans, and wine and stir until the wine begins to evaporate, about 1 minute. Slowly add the chicken broth, and continue to cook, stirring frequently, until the mixture begins to thicken and coats the back of a spoon. Reduce heat to low, bring the mixture to a low boil, and cook 5 to 10 minutes or until the mixture thickens and is creamy.
Remove from the heat and add the parsley and red pepper flakes. Season with salt and pepper, and transfer the mixture to a 9 by 13-inch baking dish.
Mix mashed potatoes with 1 tsp. chili powder in a bowl until well combined.
Spoon the chili mashed potatoes on top of the chicken and bake 20-30 minutes, or until the potato peaks are slightly brown and the chicken mixture is bubbling around the sides of the dish. Remove from the oven, sprinkle with the remaining chili powder, if desired. Serve immediately.

Adapted from The Foster’s Market Cookbook