Masrer at Cooking

Fresh Pomodoro Pasta, White Beans, and Olives

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Ingredients

8 ounce(s) whole-wheat pasta shells, tubetti, ziti or rigatoni
2 tablespoon(s) extra-virgin olive oil
1 can(s) (14 ounce) cannellini beans, rinsed
1 clove(s) garlic, minced
1 pound(s) ripe tomatoes, diced (about 3 cups)
1/4 cup(s) oil-cured black olives, pitted and chopped
1/2 cup(s) sliced fresh basil
1/4 teaspoon(s) kosher salt
Freshly ground pepper, to taste
1/4 cup(s) grated Pecorino Romano cheese

Put a large pot of water on to boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions. Drain.
Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic; cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil, salt and pepper. Stir gently to combine. To serve, divide the pasta among 4 plates and top with sauce and cheese. Makes 4 servings.

Grilled Steak Tacos with Avocado Salsa

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Ingredients

3 jalapeños
Extra-virgin olive oil
1 large onion, half cut into 1/2-inch dice, half sliced 1/4 inch thick
1 clove(s) garlic, minced
1 pound(s) tomatillos, husked and chopped
1 Hass avocado, diced
1/2 cup(s) chopped cilantro
1 tablespoon(s) fresh lime juice
Salt and freshly ground pepper
2 links of fresh chorizo
1/2 pound(s) queso panela or halloumi cheese, cut into squares
1 1 1/2-pound flank steak

Heat a grill pan. Grill the jalapeños until charred. Stem and seed the jalapeños; finely dice 2 of them. Thinly slice the remaining jalapeño and reserve on a platter.
In a saucepan, heat 2 tablespoons of olive oil. Add the diced jalapeños and onion and the garlic and cook over moderate heat until golden, 10 minutes. Add the tomatillos and cook until softened. Transfer to a bowl and let cool. Stir in the avocado, cilantro, and lime juice; season with salt and pepper.
Oil the chorizo and grill over moderate heat until cooked through. Remove the chorizo casing and crumble the meat into a bowl. Lightly oil the cheese and grill for 1 minute per side, then oil the pan and grill the sliced onion until charred; transfer both to the platter.
Oil the steak; season with salt and pepper. Grill over moderately high heat, turning once, 8 minutes for medium-rare. Transfer to a board and let rest for 5 minutes. Thinly slice the steak and serve with the accompaniments.

Frozen Raspberry Layer Cake

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Ingredients

2 (10 3/4-ounce) frozen pound cakes, crusts removed, sliced into 1/4-inch-thick slices
3 cup(s) vanilla ice cream, slightly softened
4 cup(s) raspberry sorbet, slightly softened
1 pint(s) fresh raspberries, rinsed and picked over
3 tablespoon(s) Chambord, or other raspberry-flavored liqueur

Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan. Cut out a 3- by 27-inch strip of parchment and fit around the inside of the pan. Tape to secure parchment paper and set aside.
Assemble the cake: Cover the bottom of the pan with a single layer of pound cake slices and spread the ice cream evenly over the cake. Freeze until ice cream hardens -- about 25 minutes. Spread 2 cups sorbet over the ice cream followed by another layer of pound cake slices. Return cake to the freezer for 10 minutes. Combine the raspberries and the Chambord together in a small bowl. Remove the cake pan from freezer and place the berries evenly over the cake. Top with a final layer of pound cake and the remaining sorbet. Wrap tightly with plastic wrap and freeze until firm -- at least 4 hours.

Lemon Sorbet

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Ingredients

10 sprig(s) mint, stemmed
4 teaspoon(s) mint sprigs, finely chopped
3 sprig(s) thyme
3 cup(s) sugar
3 cup(s) lemon juice
1 teaspoon(s) lemon zest, finely grated

Combine 1 cup water and 1 cup sugar in three small saucepans. Add the mint leaves to one pan and the thyme sprigs to another. Bring all three to a boil, remove from the heat, and steep for 12 minutes. Strain each steeping mixture into a separate bowl, stir 1 cup lemon juice into each, and cool completely. Process each batch separately -- starting with plain and ending with thyme -- in an ice cream maker according to manufacturer's instructions for sorbet. Stir the finely chopped mint into the mint-infused sorbet once it has set. Stir the lemon zest into the plain lemon mixture when it has set. Place a film of plastic wrap directly on the sorbet surface in an airtight container and freeze until firm -- about 1 hour.

In your quest for great zest, seek lemons that are plump and heavy for their size. Bright yellow fruits with glossy, fine-grained skin are the juiciest. Timesaver: Slightly soften 2 cups of your favorite lemon sorbet and stir in the finely chopped mint or fresh-grated lemon zest.

Chocolate- and Candy-Coated Waffle Cones

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Ingredients

4 large egg whites
1 1/2 cup(s) confectioners' sugar
1 cup(s) all-purpose flour
1/4 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/2 cup(s) (1 stick) unsalted butter, melted and cooled
1 teaspoon(s) pure vanilla extract
5 ounce(s) milk chocolate, chopped
5 ounce(s) white chocolate, chopped
1/2 cup(s) assorted-color nonpareils

Make the cones: Line 2 baking sheets with waxed paper and set aside. Preheat a pizzelle iron according to manufacturer's instructions. Beat egg whites in a large bowl with a mixer set on medium speed until stiff peaks form; set aside. Combine sugar, flour, baking powder, and salt in a small bowl. Fold the egg whites into the sugar mixture until combined. Stir in the butter and vanilla until just combined and set aside. Following manufacturer's instructions, make the cones on a preheated pizzelle iron. As each round is cooked, use a small spatula to lift it from the iron and form it around a cone-shaped mold. Cool until the cone holds its shape, remove from mold, cool, and repeat using remaining batter.
Decorate the cones: Melt the milk and white chocolates in separate bowls, each set over a pot of gently simmering water. Once melted, dip the top of each cone into the chocolate, remove excess with a small spatula or knife, and sprinkle on the nonpareils. Place cones on prepared baking sheets and chill until chocolate is set -- about 20 minutes. Remove from refrigerator and serve immediately. Undecorated cones will keep in a dry place in an airtight container for up to 2 days.

Confetti Ice Cream Pops

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Ingredients

8 piece(s) (1 1/2-inch) soft-centered candy bars, (like Milky Way or Snickers)
1 pint(s) vanilla custard-style ice cream, slightly softened
3/4 cup(s) assorted-color candy confetti or sprinkles

Insert a wooden Popsicle stick into one end of each candy bar and set aside. Place 1 tablespoon of ice cream in the bottom of a 3-ounce paper cup. Place candy in center of the cup, surround with 3 tablespoons ice cream, and smooth over the top.
Transfer cup to a baking sheet, repeat with remaining cups, and freeze until solid. Pour confetti or sprinkles into a shallow bowl and set aside. Peel the cup from each ice cream pop and roll in the decorations to cover completely. Store in freezer for up to 3 days.

Blueberry-Lavender Ice Cream

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Ingredients

3 cup(s) heavy cream
1 cup(s) whole milk
1 tablespoon(s) dried lavender flowers
8 large egg yolks
1/2 cup(s) sugar
1 1/2 teaspoon(s) vanilla extract
1 cup(s) blueberries

Make the ice-cream base: Scald the cream, milk, and lavender flowers in a medium saucepan. Remove pan from heat, cover, and allow to steep for 30 minutes. Fill a large bowl halfway with water and ice and set aside. Strain the mixture back into the saucepan and heat just until it reaches a boil. Whisk the egg yolks and sugar in a large bowl until they become thick and pale. Whisking constantly, add the hot milk in a slow, steady stream to the yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly using a wooden spoon, until the mixture coats the back of the spoon -- about 2 minutes. Immediately remove from heat, strain, and cool completely in the prepared ice bath. Stir in the vanilla extract.
Make the ice cream: Process in an ice-cream maker according to manufacturer's instructions. Transfer to a medium bowl and fold in the blueberries. Cover completely by placing plastic wrap directly on the ice cream surface and store in freezer for up to 1 week.

Chocolate-Mint Ice Cream Sandwiches

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Ingredients

2 cup(s) all-purpose flour
1/2 cup(s) cocoa powder
2 tablespoon(s) cocoa powder
1/4 teaspoon(s) salt
1 cup(s) (2 sticks) unsalted butter, softened
1 1/2 cup(s) confectioners' sugar
2 large egg yolks
1 teaspoon(s) pure vanilla extract
2 quart(s) mint chocolate-chip ice cream, slightly softened

Make the cookie-sandwich dough: Preheat oven to 350 degrees F. Sift together the flour, cocoa, and salt in a medium-sized bowl and set aside. Beat the butter and sugar together in a large bowl with an electric mixer set on medium speed until light and fluffy. Add the egg yolks and the vanilla to the butter mixture and beat to incorporate. Reduce mixer speed to low and slowly add the flour mixture. Beat until a firm dough forms. Divide dough in half and shape each half into a rectangle, about 4 by 3 inches. Wrap in plastic and chill for 20 minutes.
Shape the cookies: Line a 13- by 9-inch baking pan with plastic wrap and spread the ice cream in the pan. Cover with plastic wrap and refreeze. Line two baking sheets with parchment paper and set aside. Roll one rectangle of dough out to 1/4 inch in thickness -- approximately 9 by 11 inches. Cut the dough into six 2 1/2- by 5-inch rectangles. Repeat using the remaining dough for a total of 12 cookies. Using the blunt end of a wooden skewer, poke holes into the cookies (5 rows with 3 holes in each row). Place the cookies about 2 inches apart on the prepared baking sheets and bake for 15 minutes. Remove from oven and let cool for 5 minutes on the pan. Transfer the baked cookies to a wire rack and let cool completely.
Assemble the sandwiches: Place 6 cookies face down on a clean work surface. Remove the ice cream from the baking dish and unwrap it. Using a sharp knife, cut six 2 1/2- by 5-inch rectangles from the ice cream. Place one piece of ice cream on each of the cookies and top with remaining cookies. Wrap tightly with plastic wrap and freeze until set -- about 30 minutes.

Glazed Chocolate-Pumpkin Bundt Cake

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Ingredients

1 cup(s) all-purpose, flour
3/4 cup(s) whole-wheat pastry flour
1 cup(s) granulated sugar
3/4 cup(s) unsweetened cocoa powder, (not Dutch-process)
1 1/2 teaspoon(s) baking powder
1 1/2 teaspoon(s) baking soda
1 teaspoon(s) pumpkin pie spice
1/4 teaspoon(s) salt
1 cup(s) nonfat buttermilk
1 can(s) (15 ounces) unsweetened pumpkin puree
3/4 cup(s) dark brown sugar, packed
1 large egg, at room temperature
1 large egg white, at room temperature
1/4 cup(s) canola oil
1/4 cup(s) light corn syrup
1 tablespoon(s) vanilla extract
1/2 cup(s) packed confectioners' sugar
1 tablespoon(s) nonfat buttermilk
2 tablespoon(s) mini chocolate chips, or toasted chopped nuts (see Tips & Techniques)

To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
To glaze and garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

Flourless Honey-Almond Cake

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Ingredients

1 1/2 cup(s) whole almonds, toasted (see Tips & Techniques)
4 large eggs, at room temperature (see Tips & Techniques), separated
1/2 cup(s) honey
1 teaspoon(s) vanilla extract
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
2 tablespoon(s) honey
1/4 cup(s) sliced almonds, toasted (see Tips & Techniques)

Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
Process whole almonds in a food processor or blender until finely ground (you will have about 1 3/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda, and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a handheld mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.

Carb Servings: 1 1/2 carbohydrates (other), 3 fat. Carbohydrate Servings: 1 1/2

To toast

whole almonds, spread on a baking sheet and bake at 350 degrees, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small, dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Note: Eggs must be at room temperature for the proteins to unwind enough to support the cake's crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes before using.

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