Got Peanut Butter? Day 6

As we came to day 6, I was back in the kitchen thinking about recipes I have loved, but don't make very often, since there are only 2 of us in the house.  For some reason, peanut butter was on my mind, and since there are no pistachios for me to make pistachio shortbread, and chocolate was also calling my name  so, Peanut Butter Brownies were made.  These are pretty much pantry brownies, made in the saucepan and they are sinful.  Buon appetito!

Peanut Butter Brownies

Makes about 16 squares

1 cup unsalted butter

4 ounces unsweetened chocolate

2 cups sugar
4 large eggs

1 cup all-purpose flour

1. Preheat the oven to 350 degrees, coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.  
2. In a saucepan over medium heat, melt the butter and chocolate.  Add the sugar and stir until the sugar is melted.  (You can also microwave the butter and chocolate for 2 minutes until the chocolate is melted)
3. Stir in the eggs, until combined. 
4. Add the flour, and stir to blend, until the flour disappears in the mixture.  
5. Pour into the prepared pan, and bake for 25 to 30 minutes until a skewer inserted comes out with a few crumbs attached.  Cool completely.  

For the Frosting

1/2 cup unsalted butter

1 cup creamy peanut butter

3 cups confectioners' sugar

few tablespoons milk or water

1. In the bowl of an electric mixer, beat together the butter and peanut butter.  
2. Add the sugar, and beat until a creamy consistency, adding some milk or water to thin if necessary.  
3. Frost the cooled brownies, cut into squares are serve.  
4. The brownies will keep refrigerated for up to 4 days, or frozen for up to 1 week.  

Sugar, chocolate, and butter (I microwaved on high for 2 minutes)

Baked brownies

Frosting!  Make sure to lick the bowl😉

Dr. C. came in from a motorcycle ride and found a great snack

So it's day 8 today for us.  Last night we ordered Vietnamese food from one of our favorite local places. It's important for us to support local restaurants and businesses because we want them here when this is over. 
As we were eating, I thought how different this self-isolation would have been 30 years ago, with no internet, Amazon, or technology.  We'd be re-reading books, we'd be doing puzzles, playing board games, and probably writing the great American novel.  Today I think I'll try my hand at making surgical masks--check out Joann fabrics, there is a great tutorial---if I can find some interfacing, I'm in business.

Remember, stay safe and stay home.  

The Focaccia Chronicles; Quarantine Kitchen

Mix the flour, water, oil, yeast and salt together

So on my last flight from New York to San Diego, I binge-watched episodes of the Great British Baking Show, and two episodes of the Netflix series Salt, Fat, Acid, Heat.  The Fat episode takes place in Italy, and the focaccia that host Samin Nosrat made in Liguria intrigued me.  Focaccia is something I love, but frankly, knowing the time it takes with a long slow rise, coupled with the fact I'm not a baker, I don't make it at home.  But, that has all changed since we have been in self-isolation.  So the fact that I have lots of time, and the ingredients and that dinner at my Italian friends' house on Saturday night included some of the best focaccia I'd ever had, I knew that I wanted to give it a try. 
The recipe is here.  This is really simple to make. It requires an overnight rise, and then a bit of fiddling to get it into the pan.  Other than that it's pretty much a no-brainer.  Make sure to use a high-quality olive oil, I use the organic from Cuore Verde which you can buy from Enoteca Properzio.  And, use a flaky sea salt like Maldon for the finishing. 
Without further ado, here are the focaccia chronicles of days 4 and 5. 

3 hours in

Good Morning!

Rub the pan with olive oil (I used foil on the pan for ease of cleanup--my sheet pans are a mess)

Scrape onto the oiled pan

Add caption

pour oil over the dough

spread the dough over the pan

Make indentations in the dough with your knuckles

pour the brine over the dough

 

sprinkle with salt and I used some rosemary

Really hot oven

Finally!

As many of you know, here in California, we have been advised to stay home, and not go out.  I'd ask you to heed all the warnings from your state officials and the health officials at CDC and NIH.  If they say don't go out, don't do it.  Your health and the health of those that you come in contact with are paramount at this time.  Stay well everyone, and keep on cooking. 

Quarantine Kitchen

The streets here in San Diego are deserted; the freeways at rush hour are empty, and so are the stores.  

This was 5:30 p.m. on Monday

So, here at our house, we are self-isolating like most people, and haven't gone out except for walks, and one run to the store this morning when a local supermarket opened at 7 for seniors.  Our son lives here and he has been helping out as well. 

Today was the first day I took photos of the food that I have been making; I have to take my hat off to bloggers, I don't know how you do it, taking photos of every onion you chop and every step in the recipe.  When I teach, my students get to see what I'm doing, this is another story.  

So today was Bolognese day, I'm a big batch, make-ahead-get-it-in-the-freezer girl, and this recipe will make 12 cups of sauce.  This will give you two lasagnas or 3 pasta dinners.  This recipe isn't traditional Bolognese, it's a bit different than the one in my books (which is delicious) but it's as close as I get to what I learned from Marcella Hazan and our visit to Bologna last spring.  

Bolognese Sauce

Makes 12 cups

2 tablespoons unsalted butter

1 tablespoon olive oil

1/2 cup finely chopped sweet yellow onion

3 carrots, finely chopped

1/2 pound ground pork

1 pound ground beef

salt and pepper

1/8 teaspoon ground nutmeg

1/2 cup white wine

1 cup beef broth

Two 28.5-ounce cans crushed tomatoes (or whole, crush them with your hands)

Parmigiano Reggiano Rinds, chopped (optional but oh so good)

1/2 cup heavy cream

1/4 cup finely chopped Italian parsley

salt and pepper

Grated Parmigiano Reggiano

In a Dutch oven, heat the butter and oil, saute the onion and carrot for 5 to 6 minutes until the onion begins to turn golden.  

Add the meats, season with salt and pepper, and break up any large pieces.  Saute until the meats are no longer pink.  

Remove any excess fat from the pan.  

Add the nutmeg, wine, and broth, and bring to a boil.  Simmer for 10 minutes.  

Add the tomatoes and the Parmigiano rinds if using.  Bring to a boil, simmer uncovered for 45 minutes.  

Add the cream and parsley.  Season with salt and pepper, and simmer another 10 minutes.  

Cool. cover and refrigerate for up to 5 days if not using immediately, or freeze for up to 6 months.  

Serve over pasta of your choice---traditionally it would be a wide flat pasta garnished with grated Parmigiano.  

Slow-Cooker Savvy:  Saute everything, transfer to your slow cooker, add the remaining ingredients and cook on high for 4 hours or low for 8 hours.  

I'm also starting a sourdough starter, because....well, just because.  And I'm trying out a recipe for focaccia that I saw on the Netflix show Salt, Fat Acid and Heat.  Click here for the recipe.  It needs 12 hours to ferment before baking, so I've got plenty of time.  

One thing I'll say is that restaurants are severely impacted by this emergency.  We are going to try and order take out or delivery from our favorite places at least twice a week, hoping that they will stay in business when this is all over.  I'd urge you to try and do this as well, or order gift certificates so that they will have cash now to be able to operate.  

Keep your distance, and stay well.  

Pistachio Shortbread

I love pistachios, so when I want a cookie, I'm usually thinking of how I can incorporate them into the batter.  I had some leftover salted pistachios in the pantry and decided to fool around with a recipe that I ripped from a magazine, and for the life of me I can't figure out which one it is so I can give them credit for the idea.  I have tweaked theirs a bit, and Dr. C. and I think it's a winner. The good news is that you can make the dough ahead and refrigerate or freeze it, and the baked cookies also freeze well.  I still haven't decided if they need a little dip into some semi-sweet chocolate.  I'll update you when I decide!

Pistachio Shortbread

Makes about 30

1 1/2 cups unsalted butter, softened

1 cup granulated sugar

1 teaspoon vanilla paste

2 1/2 cups all-purpose flour

1 1/2 cups chopped salted pistachios

1/4 cup raw sugar for garnish

Preheat the oven to 325 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 

In the bowl of a stand mixer fitted with the paddles, cream the butter and sugar together for 3 to 4 minutes, until very creamy.  Add the vanilla and beat again.

Add the pistachios and flour with the mixer on low speed, combining, until the ingredients just come together. 

Transfer the dough to the prepared pan, and press into the pan.  (I cover the dough with plastic wrap and use a small roller to get it evenly into the pan, but you can pat it in, too)

Sprinkle with the raw sugar, and bake for 35 minutes, or until the shortbread is golden brown in color.  

Cut the shortbread when it comes out of the oven, and allow to cool completely in the pan.  

The shortbread will keep in an airtight container for 5 days, or can be frozen for up to 6 weeks.  Buon appetito!

Cherry Amaretto French Toast

Dr. C's Kiwanis club came to the house for their annual Christmas get together today.  Yesterday I decided to try out a new recipe that has been rolling around in my head.  I would deem it a success since there wasn't a crumb left!
Not only is this simple to make, but you also have to make it a day ahead of time, and then it's just pop into the oven for about 45 minutes and you have a beautiful delicious French toast.  These French toast bakes are great if you have a crowd in for the holidays---instead of flipping French toast, you can bake it and then serve it.
I started with frozen cherries (since fresh are out of season) from Trader Joe's.  Flavor them with Amaretto, of if you want to make it alcohol-free, I'd use a bit of almond extract or some orange juice.  I like the pairing of the cherries and almonds.  There is a layer of mascarpone, again, flavored with Amaretto or almond extract, and then custard soaked bread goes on the top.  Easy peasy.

Cherry Amaretto French Toast

Serves 6 to 8

4 cups pitted sweet cherries

1/4 cup sugar

2 tablespoons cornstarch

2 tablespoons Amaretto di Saronno or 1/4 teaspoon almond extract

Two 8-ounce containers mascarpone 

2 tablespoons Amaretto di Saronno

2 tablespoons sugar

8 large eggs

1 1/2 cups heavy cream

1/2 cups sugar

2 tablespoons Amaretto di Saronno

1 teaspoon ground cinnamon

One pound loaf Brioche, egg bread like Challah or Hawaiian Sweet bread sliced

1/2 cup sliced almonds for garnish

1/4 cup unsalted butter

cinnamon sugar for garnish

Coat the inside of a 13-by-9-inch baking dish with nonstick cooking spray.
In a bowl, combine the cherries, sugar, cornstarch, and Amaretto.  Pour into the prepared pan. 

In another bowl stir together the mascarpone, Amaretto, and sugar.
Spread over the cherries in the pan. 

In another bowl, whisk together the eggs, heavy cream, sugar and cinnamon.
Dip the brioche into the egg mixture and lay over the mascarpone in the pan.  

My local grocer sells this delicious brioche; it's awesome for French toast

I was able to do 2 layers.  Pour any remaining egg mixture over the bread evenly.  Sprinkle with the almonds, brush with the butter, and sprinkle with cinnamon sugar.  Cover and refrigerate at least 8 hours, or up to 36 hours.  

Remove the casserole dish from the refrigerator 30 minutes before baking.
Preheat the oven to 350 degrees, and bake for 45 minutes, until the casserole is bubbling, and the top is browned.  Allow to rest for 10 minutes, then cut into squares and serve.  

This holiday season welcoming friends and family in is one of my favorite pastimes, and this dish is a winner.  Buon appetito!