Gorgonzola and Caramelized Onion Cheeseball

On Monday, I hosted my book club. I decided to make a few different things because it's kind of a pot luck event and I didn't know what was coming. I figured I'd do an appetizer (this), a main (quiche) and a dessert (cookies in last post). Most people seem to love a good cheeseball smeared on a cracker, so I decided to make one. I got the main flavor ideas for this from Joelen and her blog, but went a different way with the other ingredients. This cheeseball was great, really creamy and flavorful. The gorgonzola was present, but not overpowering. I think everyone really enjoyed it!

Gorgonzola and Caramelized Onion Cheeseball

1 tbsp. butter/EVOO

2 large yellow onion in a small dice

Salt and pepper

1 tsp. fresh thyme or 1/2 tsp. dried

8 oz. cream cheese, softened

1/2 cup gorgonzola crumbles

1 cup crushed walnuts

Crackers or vegetables, for serving

Heat a skillet over medium-low heat.

Add butter or EVOO and onions.

Season with salt and pepper, saute' for 20 minutes, stirring every few minutes. Add thyme. Cool to room temperature.

Add softened cream cheese and gorgonzola to a bowl.

Top with onions, stir well to combine.

Lay saran wrap on the counter, scoop cheese mixture into a ball, wrap and refrigerate for 4 hours.

Before serving cheese ball, add walnuts to a bowl. Drop cheeseball in and coat with walnuts.

Place on a platter and serve.

Orange-Oatmeal-Currant Cookies

99.9% of the time I love being a blogger... if that's a word? It's a creative outlet where I can share my ideas and some of the hidden gem recipes that most of the people who read my blog might not find on their own (and by reading other blogs, I see the recipes that they find, which I might not). There are also times where I find myself trying so hard to make a recipe that it makes me crazy. This usually occurs when I find a recipe with an obscure ingredient, or a seasonal ingredient.

When I was working on my Country Challenge, I found myself spending entire Saturdays hitting all of the grocery stores in Bloomington looking for things like fresh pomegranates, figs, peaches, currants, chayote squash, heirloom tomatoes, tomatillos and sopressata (I have very clear memories of these, I'm sure there were others). I know seasonal cooking is best, but sometimes you just see a recipe and no matter what obstacles are in the way, you just have to make it.

Then there are times when you're just on a regular weekly grocery shop, not looking for anything special, and you stumble upon one of those ingredients mentioned before... and it's on sale! As I was nearing the checkout line last week, I found this little box of dried Zante Currants on sale for $1.10! I spent 3 weeks looking for fresh, and another 2 looking for dried about a year ago when I made these Fiji Rum Currant Scones.  I grabbed the box and spent the drive home remembering what recipe I had decided to make when I found currants again.

A long time ago I saw this recipe pop up in my google reader, starred it and figured I'd get to it when the currants found ME. I waited a while, but the happy ending to this story is these cookies were everything I had hoped for and more! When you read through the ingredients, you'll see so many strong, competing flavors (orange, nutmeg, currants, molasses), but they all work so well together and create a balance that is delicious. They are perfect for afternoon snack with coffee or tea, and I think I'll be saving this receipe to make next Christmas.

Note - I omitted the corn syrup because I was out, and added 1 more tbsp. of molasses. This might be why my cookies spread more than Bridgets. I also think I rolled my log a little fatter.

Orange-Oatmeal-Currant Cookies

from Tartine, by Elisabeth Pruett and Chad Robertson

as seen on The Way the Cookie Crumbles by Bridget

Makes 80 2-inch cookies
(I got about 50 fatter cookies)

1½ cups (7 ounces) zante currants
2 cups (10 ounces) all-purpose flour
½ teaspoon baking soda
½ teaspoon nutmeg, freshly grated
1 cup (8 ounces/16 tablespoons) unsalted butter, at room temperature
1¼ cups (8¾ ounces) sugar
1 large whole egg
1 large egg yolk
1 teaspoon vanilla extract
2 tablespoons light corn syrup
1 tablespoon blackstrap or other dark molasses
½ teaspoon salt
4 teaspoon orange zest, grated
1½ cups (5½ ounces) old-fashioned rolled oats

In a small bowl, combine the currants and warm water to cover and set aside for about 10 minutes until the currants are plumped. Drain well and set aside.

Sift together the flour, baking soda, and nutmeg into a mixing bowl and set aside.
Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy.
Slowly add the sugar and mix on medium speed until light in color and fluffy.
Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed.
Add the whole eggs, egg yolk, vanilla, corn syrup, molasses, salt, and orange zest and beat until well mixed. Stir in the flour mixture, currants, and oats until well incorporated.

Divide the dough into 2 equal portions.
Working on a large sheet of parchment paper, shape each portion into a log about 14 inches long and 2 inches in diameter.
Gently Press each log to give it an oval shape.
Wrap tightly in parchment paper or plastic wrap and place in the refrigerator or freezer overnight.

Preheat the oven to 350F. Line a baking sheet with parchment paper or a nonstick liner.

Unwrap the logs.
Using a sharp knife, slice the logs into ovals about ¼ inch thick.
Arrange the ovals on the prepared baking sheets.
Bake until the edges of the cookies are lightly browned but the centers remain pale, 7-10 minutes.
You may bake both pans at the same time, but rotate them 180 degrees at the midway point if they are not baking evenly.
Transfer the cookies to wire racks to cool.
The cookies will be soft when they cool.
They will keep in an airtight container at room temperature for up to 2 weeks.

Symon Sundays Reminder!

If you haven't already read, starting January 31, I will be cooking through Chef Michael Symon's new cookbook Live to Cook.  Right now it's a small group, which is what I expected. However, I want to make sure if anyone else wants to join that you please send an email to symonsundays@gmail.com so I can make sure you're on the email list.

I will send out an email Sunday with the first selection as well as the roatation for members to choose a recipe. We will begin blogging on Sunday, January 31, and will blog every OTHER Sunday.

Garlicky Almond and Sun-Dried Tomato Green Beans

For our office Christmas lunch, my co-worker and I tried to think of a good vegetable to pair with lasagna and turkey. We figured green beans would be a safe bet. He said he has a favorite way of preparing them, which is with lots of garlic, sun dried tomatoes and almonds. I made mine in a more brothy sauce, where his were in a bit more EVOO. Either way, these greens beans have lots of flavor, and are an easy side to any main course.

Garlicky Almond and Sun-Dried Tomato Green Beans

4-6 large garlic cloves, minced

2 tbsp. EVOO

Salt and pepper

1/2 cup vegetable stock

1 lb. trimmed green beans or Haricot Vert

1/2 cup julienne sun dried tomatoes

1/4 cup almonds, slivered or chopped

Heat a saute' pan over medium-low heat.

Add EVOO and garlic, season with salt and pepper.

Cook for 8-10 minutes, until garlic is soft and just starting to brown.

Add vegetable stock and green beans, toss and cover.

Turn heat to medium, cook green beans for 5-10 minutes, depending on thickness, until al dente.

Uncover, toss in sun-dried tomatoes and almonds, serve.

Asiago and Provolone Macaroni and Cheese

In my family, it's a tradition to have Macaroni and Cheese at Thanksgiving. I never gave it a second thought, but later in life found out that not many people eat Mac and Cheese on Thanksgiving. Keeping with the Mac and Cheese at the holidays theme, I decided to make a variation on Christmas day. I had a huge block of Asiago to use up, and a bit of Provolone. I knew this would create a sharp tasting Macaroni and Cheese, but since those are two of my favorites, I decided to try it out and hope everyone else would appreciate the slighty stinky Mac and Cheese. It was great, easy to make ahead of time and reheat, and made a huge tray with plenty of leftovers.

Asiago and Provolone Macaroni and Cheese

1 1/2 lbs. cavatappi or any short cut pasta

1 stick of butter

1 small yellow onion, grated

1/3 cup AP flour

1 tsp. ground white pepper

1/4 tsp. grated nutmeg

4 cups 2% or whole milk

3 cups grated asiago cheese

1 cup grated provolone cheese

Bring a large pot of water to a boil, salt heavily, add pasta and cook until al dente.

Drain well, set aside.

In a large stock pot, melt butter over low heat.

Grate in onion, sweat onion for 2-3 minutes.

Sprinkle in flour, whisk and cook for 2-3 minutes, until it is a light brown color.

Add milk, whisk, bring to medium heat.

Sprinkle in cheese, whisking in completely before the next addition.

Add pepper and nutmeg.

Pour pasta into a casserole dish, pour cheese sauce over top.

Stir to distribute cheese.

Transfer to a 350 degree oven, bake for 25-30 minutes, until crisp and bubbly.

Charlotte and Belle's 1st Birthday Cakes

Yesterday was Charlotte and Belle's first birthday! We celebrated by having birthday cake last night. I was going to make one cake, but I would personally not want to share my birthday cake with someone else...
So I whipped this up just by throwing their favorite things in the mixer and baking it. I didn't use precise measurements, so I approximated here!

Peanut Butter-Pumpkin-Carrot-Oat Dog Cake

1 cup canned pumpkin puree

2 eggs

1/2 cup milk

1/3 cup peanut butter

1 cup shredded carrots

2 tsp. baking powder

1 cup rolled oats

1 cup whole wheat flour

1/2 cup plain yogurt (as icing)

Preheat oven to 350 degrees.

Line a cake pan (I used 2-6" pans, or 1 9") with parchment.

Add pumpkin, eggs, milk and peanut butter to a mixer, mix until smooth.

Add carrots, baking powder, oats and flour, mix until just incorporated.

Pour into cake pan, place in the oven.

Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

Cool on a wire rack until room temperature.

Spread with yogurt, serve!

White Bean Cassoulet

I have been wanting to make cassoulet for a long time, since I saw Lisa Garza make it on the Next Food Network Star. Bobby Flay told her it was the best cassoulet he'd ever had, so when I was choosing a recipe, I immediately thought of hers.
I haven't had another cassoulet, so I don't really have a comparison, but this was just as I expected. It was flavorful, warm, comforting, and cheap!
Lisa serves her cassoulet with sausage, spinach pesto and parmesan crostini, but I didn't look at the recipe until I was about to make the cassoulet, so I didn't have those other elements. I served this with the brussels sprouts in my previous post.

White Bean Cassoulet

by Lisa Garza, click on link for entire meal

***The original recipe blogged is NOT Lisa's recipe. I'm hoping to get it soon and give it a try***

Maple Roasted Brussels Sprouts with Chestnuts and Pancetta

I made these brussels sprouts last week on a whim. I love pairing pancetta with brussels sprouts, and I had some in the fridge. I also had some chestnuts that needed to be used up, so the dish kind of made itself. Since it was going to be salty, earthy, and very savory, I thought adding a sweet note would round out the dish, so I tossed everything in a drizzle of pure maple syrup. This is definitely my favorite way I've prepared brussels sprouts. I'm sure I'll be making these again soon, however with chestnuts going out of season, I might swap in hazelnuts, almonds or pecans.

Maple Roasted Brussels Sprouts with Chestnuts and Pancetta

1 lb. brussels sprouts, trimmed and halved

1/8 lb. pancetta, minced

1/2 cup chestnuts, halved

2 tbsp. pure maple syrup

Fresh ground black pepper

Pinch of salt

Preheat oven to 400 degrees.

Heat a small skillet over medium heat.

Add pancetta, saute' for 5 minutes, until just crisp.

Spoon out and drain on a paper towel.

Add sprouts, chestnuts and pancetta to a baking dish.

Drizzle with maple syrup, sprinkle with salt and pepper. Toss to distribute evenly.

Roast for 30-40 minutes, depending on the size of your sprouts.

They should be slightly caramelized on the edges and tender.

SYMON SUNDAYS UPDATE:

If you are going to join the group, please send an email to symonsundays@gmail.com

The group will close on January 17, when I'll announce the first recipe and the rotation for selection. The first post date will be January 31.

Spinach and Emmenthaler Quiche Tart, Broccoli and Cheddar Quiche Tart

For our final brunch item I made two quiche varities. I was going to make them in pie plates like normal, but one of my pie plates was at JJ's parents house. A few weeks ago I told JJ how convienient it would be if pie plates had removable sides like tart pans. I had a lightbulb go off during my pie plate fiasco - what if I use the tart pans for quiche! They would be bigger, but easier to cut and they would cook faster. The tart pans worked like a charm, and I will probably use them from now on when I make quiche!

Spinach and Emmenthaler Quiche Tart

&

Broccoli and Cheddar Quiche Tart

2 10" pie crusts:

3 1/2 cups AP flour

1 tsp. salt

1 tbsp. sugar

2 sticks of butter, frozen

2 tbsp. shortening

1/2 cup ice water

Spinach and emmenthaler filling:

1 cup chopped spinach, drained well

6 eggs

1/2 cup milk

4 oz. shredded emmenthaler cheese

1/2 tsp. salt

1/2 tsp. pepper

Pinch of nutmeg

1/2 yellow onion, minced

Broccoli and cheddar filling:

1 cup chopped steamed broccoli florets

6 eggs

1/2 cup milk

1 cup shredded cheddar cheese

1/2 tsp. salt

1/2 tsp. pepper

Dash of tobasco

1/2 yellow onion, minced

Make the tart crusts first.

Add flour, salt and sugar to a large bowl. Whisk with a fork.

Cut butter and shortening into flour in pea sized pieces.

Add water and use a fork to mix until dough just comes together in a ball.

Wrap in plastic wrap, refrigerate for an hour (or overnight)

Preheat oven to 400 degrees.

Roll out tart crust, place in tart pan. Place tart pans on cookie sheets.

In large mixing bowls, whisk together eggs and milk.

Add cheeses, vegetables and spices, whisk to combine.

Pour into tart pans.

Bake for 25-30 minutes, or until puffy and set.

Cool for 5 minutes, pop out of tart pan.

Slice and serve immediately.

Blueberry Almond and Cranberry-Orange Muffins

For brunch, I decided to make 2 types of muffins. I'm a big fan of cranberry-orange, but I know some people don't like cranberry, so I also made blueberry. Our internet was down, so I couldn't look up an recipes, so I grabbed my go-to baking book, "Baking From My Home to Yours" by Dorie Greenspan (the Tuesdays with Dorie book). She had a recipe for Orange Blueberry Muffins, so I adapted it to make both recipes. The muffins came out a bit on the dry side, so next time I might undercook them for a little less time.

Blueberry Almond and Cranberry Orange Muffins

adapted from Dorie Greenspan

Blueberry Almond:

1 cup buttermilk

2 large eggs

3 tbsp. honey

1 stick of butter, melted and cooled

1/3 cup sugar

2 cups all purpose flour

2 1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 1/2 cups frozen blueberries

1 tsp. lemon zest

1 tsp. almond extract

Raw sugar, for dusting the tops

Cranberry Orange:

3/4 cup buttermilk

2 large eggs

Juice of 1 orange

1 stick of butter, melted and cooled

1/3 cup sugar

2 cups all purpose flour

2 1/2 baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 1/2 cups fresh cranberries

1 tbsp. orange zest

Raw sugar, for dusting the tops

Preheat oven to 400 degrees.

Line a 12 cup muffin tin (or 2 if making both recipes).

Add sugar to a bowl, add zest and rub zest into sugar with fingers.

Add buttermilk, eggs, honey or orange juice, extract and melted butter to the bowl. Whisk well.

In a seperate bowl, whisk together dry ingredients.

Add wet ingredients to dry, whisk until just incorporated.

Add berries, fold in with a spatula.

Divide batter evenly into muffin cups.

Bake for 10 minutes, sprinkle the muffin tops with sugars.

Bake for another 11-13 minutes.

Cool on a wire rack, store in an air tight container.