Posts tagged ‘cherry’

October 10, 2012

Black Pepper Cranberry-Walnut Oatmeal Cookies

I have an influx of oatmeal in my pantry…  every time I go to the store I seem to think I’m out so I buy more.  And of course when I get home I realize I have pounds of it!  (I’ve had the same experience with foil and butter…. )  So I needed to find some ways to get through it apart from my morning breakfast.

Black pepper oatmeal cookies with cranberries and walnuts

Thankfully, oatmeal can be used for a variety of healthy and tasty treats… granola and cookies being two of my favorites.  The change of seasons also makes me warm up to those heartier breakfasts and the cold harsh winter in Houston.  OK, harsh is probably overdoing it but we did get snow my first winter in Houston!  After a few not-so-subtle hints from my husband I finally had a free evening to bake up some goodies.

Home-baked cookies seem to be the perfect vehicle for little warm nuggets of heavenly pecan, walnut and macadamia.  It’s the perfect amount of crunch to balance the chewy exterior, and helps level out the sugary sweetness of plain cookies.  These are buttery, chewy and indulgent, and the hints of black pepper and nutmeg give this traditional recipe an interesting twist.  The tart cranberries contrast well with the black pepper and allow both flavors to spark while not overpowering one another.  You’ll friends will know they’re different, but they won’t know why…

Ingredients

  • 3/4 cup butter, melted (1½ sticks)
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 tsp. fresh ground nutmeg
  • 1/2 tsp. ground cloves
  • 1 1/2 tsp. ground black pepper
  • 1 tablespoon pure vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 1/2 cups traditional Quaker Oats (not quick cook)
  • 1/2 cup toasted chopped walnuts (or your favorite nut)
  • 1/2 cup dried cranberries

Method

  1. Remove butter from fridge and let warm to room temperature.
  2. Preheat the oven to 325 degrees.
  3. Place chopped pecans on a baking sheet and toast in the oven for 8-10 mins.  When you kitchen smells like heaven they’re ready.
  4. Remove from oven and let cool on the side.
  5. Line cookie sheets with parchment paper. Your cookies turn out so much better with parchment paper. I don’t know why but it works and then there is less to clean up!
  6. In a separate bowl, mix flour, baking powder, salt, cinnamon, nutmeg, clove and black pepper; set aside.
  7. In a medium bowl, cream together the melted butter, brown sugar and white sugar until it becomes a light cream color and fluffy in texture.  The color should significantly change from when you start, so just turn up that mixer and let it go!
  8. Beat in the vanilla, egg, and egg yolk for 2-3 minutes until light and creamy.
  9. Mix in the flour mixture until just blended.
  10. Add the oats, walnuts and cranberries and mix with a wooden spoon. Mix until just blended.
  11. Use a tablespoon and scoop out small balls of dough onto parchment lined cookie sheet and bake for 13-15 minutes. Do not over bake. The edges should turn very light brown, which is sometimes hard to see in the oven light, so I think I over baked these the first few times I made them.  The centers should still be slightly soft.
  12. Let the cookies rest on the cookie sheet for a couple of minutes before transferring to a cooling rack (I usually try to eat one right off the tray and always burn myself… but it’s so worth it!
  13. Repeat and enjoy!
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August 31, 2011

Pasta Ponza

Wait for it…. go!  I dash for the sink where I scoop up a big clump of freshly cooked pasta and try to navigate it into my mouth before I got caught.

I guess my Italian heritage runs strong, as I’ve always had a strong love for pasta.  In fact, you might call it an addiction.  No matter what time of year, pasta always has a place on my menu.  I remember my mum cooking her homemade spaghetti and the smell of fresh garlic and leeks throughout the house, no matter how much I try to replicate it never seems to come out the same.  During the summers, I would load up on pasta carbonara the night before a big swim meet, hoping the pasta gods would help me pop my time and qualify for the county swim meet.   While the ratio of sauce to pasta has changed over the years, the aroma and flavor of a warm bowl of pasta will always be the same.  I’ll eventually share all my favorite pasta dishes, but the one I have today is something you can whip up on the busiest of nights, and I promise you wont go to bed hungry.

If you’ve ever picked up a container of bright cherry and pear-shaped yellow tomatoes and couldn’t resist buying 2 or 3 cartons, then this recipe’s for you. Their sweet, crisp flavor breathes summer, and they’re the main ingredient in pasta ponza. Part of the attraction of this recipe is its adorable name. Wouldn’t it make you smile to say (even to yourself) that you’re going home to make ‘pasta ponza’ for dinner?

The sauce gets most of its flavor from combining several varieties of tomatoes. The recipe suggests half red cherry and half yellow cherry tomatoes, but you could use any combination you’d like.  The sauce is so simple, you start by placing the tomatoes and capers in a baking dish, drizzling them with olive oil, sprinkling them with seasoned bread crumbs and roasting the mixture in the oven for about 30 minutes.  Done, that’s it!  I know, could this be any easier?!?

When it’s ready, the breadcrumbs will be golden-brown and crunchy, and the tomatoes will be slightly broken down, juicy and very intense.  Once added to the pasta, the salty bite of the Pecorino-Romano really brings out the sweetness of the tomatoes, and the breadcrumb topping coats each piece of pasta with mild Italian herbs and creamy cheese.

This is a staple in my busy workweek, and it’s just as good the next day for lunch.  Quick tip: when you reheat it the following day, add a splash of water to the bowl to get the sauce back to its creamy consistency.

This recipe is inspired by Giada De Laurentiis, and of course I tweaked it to make it my own, and I encourage you to do the same.

Ingredients

  • Butter for greasing
  • 2 cups (12 ounces) red cherry or grape tomatoes cut into halves
  • 2 cups (12 ounces) yellow cherry or grape tomatoes cut into halves
  • 1/3 cup capers, rinsed, drained and roughly chopped (if you really like capers throw in a few more, I usually do)
  • 1 tablespoon extra-virgin olive oil, plus extra for drizzling
  • 1/2 teaspoon kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1/2 cup Italian-style seasoned breadcrumbs (plain breadcrumbs are too bland, I really recommend these, and if you can;t find them throw in a handful of Italian seasoning to give it some flavor)
  • 1 pound ziti or other short tube-shaped pasta
  • 1 1/4 cups Pecorino Romano or Asiago cheese, grated (Please don’t buy the cheese in a green can, buy the good stuff, you’ll thank me later)
  • 1/4 cup chopped fresh basil or parsley
  • If you need to make this pasta more appealing to a meat-loving loved one, feel free to add grilled chicken, Italian sausage or crumbled bacon.

Directions

  • Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish.
  • Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden.
  • Cool for 5 minutes.
  • Bring a large pot of salted water to a boil over high heat (add the salt after it’s boiling so it flavors the pasta… go, on, throw in a small handful, do it!).
  • Add the pasta and cook until tender but still firm to the bite, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water to add later when creating the sauce.
  • Place the pasta in a large serving bowl. Spoon the tomato mixture on the pasta. Add the cheese and toss well. Add a little of the pasta water to help create a sauce, it helps the cheese melt and coat the pasta tubes.
  • Sprinkle with the chopped basil and more cheese and serve immediately.
  • Return for seconds!
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