Lemony Mishap!

I am a firm believer in awesome music makes awesome things happen. Today for my after school chores and lesson planning I chose Mumford & Sons. This evening I've been rocking out to Florence + the Machine while baking a batch of my Chocolate Crackled Cookies, specially requested by an awesome student for her last day *sniff*. I might have been caught dancing around and lip-synching into a wooden spoon....but I think I recovered nicely. Besides, boys aren't really that observant. These cookies are going to be awesome. Evidently when I made these Lemon Ricotta Cookies for my dinner party I was not rocking out to any good music because I opened the oven to this:

THE HECKKKKKKK?!?!

Behold a baking conundrum! I read the recipe as both sheets go in at the same time so both sheets of dough were plopped down at the same time and spent the same amount of time outside the oven (my apartment was not overly hot either. I tried baking snickerdoodles once in 100 degree weather and it was melt city!). It mentioned nothing about keeping the dough chilled. The only thing I could think of was the melty batch was on the top rack so some of the heat was blocked? I'm a firm believer in one thing in the oven at a time or else you mess things up (also demonstrated by my soon to be updated stuffed pork recipe). However there was a third tray of cookies that went in by itself, also on the top rack, and was equally as melty. CONUNDRUM! Oh well, at least one batch was presentable for all the 'rents. Mr. Lawyer is certainly enjoying all the deformed ones by himself. 

I went with this recipe because I wanted to make lemon bars but then I remembered we had a container of ricotta cheese that needed to be used up so lemon ricotta cookies it was! They are a bit cakey but then I'm not overly familiar with this type of cookie. The lemon flavor was very pleasant. Other than the melty problem the recipe was quick and easy.

Lemon Ricotta Cookies with Lemon Glaze

(from Giada, Foodnetwork.com)

Ingredients:
2 1/2 cups flout
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Directions:
1. Preheat the oven to 375 degrees F.
2. In a medium bowl combine the flour, baking powder, and salt. Set aside.
3. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
4. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
5. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

Beautiful Brown Butter!

Given the fact that this recipe was incredibly simple, delicious and you probably have all of the ingredients (except the ravioli) in your kitchen making the cost minimal, this recipe is a ten star keeper. I picked up two packs of frozen butternut squash ravioli for six bucks and had pecans on hand (from many baking adventures) which worked out well since The Lawyer isn't a huge fan of walnuts. I have also had this done with hazelnuts at a restaurant so I imagine that just about any nut you have will work well. Despite being accused of trying to kill us with the amount of butter, this recipe was amazing and made a simple dish into something fancy. The browned butter and nuts gave it a nice nutty flavor, the balsamic just a hint of tang which played wonderfully off the slight sweetness of the butternut ravioli.

Ravioli with Balsamic Brown Butter

(Giada, Food Network)

Ingredients:
18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts (or pecans!)
1/4 cup grated Parmesan
Directions:
1. Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.
2. Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.
3. Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

Veggies, Veggies Everywhere!

Friday night Amanda and I expertly fed three ravenous boys (Kevin, Woody and Kam) appetizers, dinner and a kick butt Phillies dessert. Apps were simple garlic and smoked mozzarella crostinis which disappeared before I got a good picture. We continued the trend of amazing one dish meals with another recipe from Giada (which made a ton, definitely cut the recipe in half for smaller groups). We did add two links of hot italian sausage (crumbled and browned) to the dish in fear that the boys would revolt due to the large amount of veggies but this dish would still be amazing and filling without it. The veggies were so good that I would make them and eat them straight out of the oven. You must splurge on the herbs de Provence and the smoked mozzarella cheese. The cheese adds a wonderful flavor and tastes like campfire (in an amazing wonderful way!).

Baked Penne with Roasted Veggies

(Giada, Food Network)

Ingredients:
2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved (I used a box of pre-sliced mushrooms)
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried herbs de Provence (or Italian Herbs)
1 pound penne pasta
3 cups marinara sauce
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed (I strongly dislike frozen peas in things so this was vetoed)

1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces
Directions:
1. Preheat the oven to 450 degrees F.
2. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
4. In a large bowl, toss the drained pasta with the roasted vegetables,marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
5. Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes (ours only took 10ish minutes so keep an eye on it). 

Getting our veggie on!

A Kitchen Adventure

Last week Amanda had us over for dinner to break in her untouched stove and oven! I made the hazelnut cream stuffed snickerdoodles and Amanda made an amazing pasta dish with sides (asparagus and rosemary bread, mmmmmm). It was yummy and I plan on making it sometime soon, I especially loved the fresh herbs in it. Amanda thought it could use some more tomatoes (I agree) and the sauce could have been thickened more (I could go either way). Mr. Lawyer liked the lighter sauce because he got to mop it up with the bread. I liked the shrimp, Amanda wasn't too sure,  we were worried about the clam juice being over powering but I couldn't really taste it but Kevin could and liked it. We were like the Three Bears in Goldilock's Kitchen! The one thing we could agree on: It was delicious and a keeper!

Penne with Shrimp and Herbed Cream Sauce

(Giada!)

Ingredients:
1 pound penne pasta
1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped (or more!)
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup clam juice
3/4 cup heavy whipping cream
1/2 cup grated Parmesan
Directions:
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
2.  In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
3. Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
4. Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

Goat Cheese, Garlic and Pesto Bruschetta

We've done a pretty good job finishing up leftovers and putting a dent in the super full freezer (seriously, I have a pint of ice cream in the ice machine and therefore no ice and I was also attacked by some rogue chicken cordon bleu that last time I opened the door). To celebrate this accomplish we met Amanda for happy hour at the Kite and the Key (They had Ommegang Chocolate Indulgence! ♥!) and came back to our place for appetizers and dessert (but no dinner).

I have been wanted to make Goat Cheese, Garlic and Pesto Bruschetta which we originally had when we went out to Tria with the boys. It was amazing and Weggy was in need of some pruning so it was the perfect time to make some fresh pesto.

Say hi to Weggy enjoying his prime Center City view:

(before and after pruning)

Mr. Lawyer constantly makes fun of me for naming my plants, talking to them, and generally becoming too attached to them but I argue that I get a better product and happy plants. Without Weggy this meal would not have been possible and it was delicious so he deserves a little respect!

Goat Cheese, Garlic and Pesto Bruschetta

(inspired by Tria, Pesto recipe from Giada)

Pesto Ingredients:
2 cups packed fresh basil leaves
1/4 cup toasted pine nuts (many recipes also use walnuts which are cheaper)
1 garlic clove, peeled
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 to 2/3 cup extra-virgin olive oil
1/2 cup grated Parmesan
Pesto Directions:
1. In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped.
2. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency.

3. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.

Bruschetta Ingredients:

Yummy Baguette

Pesto

Goat Cheese

Garlic

Bruschetta Directions:

1. Slice the baguette and toast it at 425 degrees for 8 minutes (4 minutes each side)

2. Remove toast from oven and rub with garlic

3. Spread on goat cheese and top with pesto

It's a great combination but you have to like goat cheese which is very strong and rich. The pesto was better after it sat for a couple of hours. Definitely a keeper.

Dinner Party!

What's a girl to do when she's missing Upstate NY and all it's snowy glory? Throw a dinner party of course! Because then you're just spazzing out about food. Luckily Woody and Amanda decided to indulge me with less than 24 hours notice because that's how they roll.

The Menu:

Drinks: Homemade Lemonade, artfully crafted into Vodka Lemonade Martinis by the masterful Woody

Apps: Chicken Wings from Amanda

Dinner (by Giada!): Caramelized Pancetta and Fennel Salad and Creamy Baked Fettuccine with Asiago and Thyme
Dessert: Zucchini Nut Bread Cookies

And it was all pretty yummy. I would definitely make the salad again even though I couldn't find pancetta and subbed in some prosciutto. I'm slightly enameled with fennel (but only cooked/baked and absolutely no fennel seeds!) The pasta was decent but obviously not your normal heavy mac and cheese. It was light and slightly tangy from the asiago and creme fraiche, the thyme added a nice subtle flavor. If I made it again I would definitely beef it up with some chicken or veggies to give it a little extra something.

Caramelized Pancetta and Fennel Salad

(By Giada, Everyday Italian)

Ingredients:
1 bulb fennel, halved and cut into 1/2-inch wedges
5 slices pancetta (prosciutto or bacon can be substituted)
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
5 ounces (about 6 to 7 cups) mixed salad greens
Red Wine Vinaigrette, recipe follows
Directions:
1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.
3. In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.
Red Wine Vinaigrette

Ingredients:2 tablespoon red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon honey
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
Directions:

1. Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired

Creamy Baked Fettuccine with Asiago and Thyme

(By Giada, Everyday Italian)

Ingredients:
1 pound fettuccine pasta (I used rotini because that's what I had on hand)
2 cups grated Asiago cheese, plus 1/4 cup
2 (8-ounce) containers creme fraiche
1 cup grated Parmesan
1 1/2 tablespoons fresh chopped thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions:
1. Preheat the oven to 375 degrees F.
2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.
3. In a large bowl combine the 2 cups Aiago cheese, creme fraiche,Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.

And now I'm not going to cook for the rest of the week. Hooray leftovers!

A Very Mushroom Sunday

Sunday's theme was mushrooms! (Wait, I have themes?) Really I just had an overabundance of mushrooms. So for appetizers we had some stuffed mushrooms loosely based on a Giada recipe. I only had smoked gouda on hand and did not have any mint. If I had extra cheese I would have melted a little bit on top because I'm a cheese fiend. They were a hit! (read: I only managed to snag three of the eight before Mr. Lawyer devoured them)

Stuffed Mushrooms 

(By Giada, Food Network) 

Ingredients 

1/2 cup Italian-style dried bread crumbs 

1/2 cup grated Pecorino Romano 

2 garlic cloves, peeled and minced 

2 tablespoons chopped fresh Italian parsley leaves 

1 tablespoon chopped fresh mint leaves 

Salt and freshly ground black pepper 

1/3 cup extra-virgin olive oil 

28 large (2 1/2-inch-diameter) white mushrooms, stemmed 

Directions 

1. Preheat the oven to 400 degrees F.

2. Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend. 

3. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes.

Next up was a chicken recipe from my dear Mother Unit. It was nice a light, not overly lemony. There was not enough mushrooms to go around even though I doubled the amount. My only issue with this one involves my own semi-irrational fear of not cooking chicken enough and giving everyone salmonella. So I pulled a Grandma Nancy and microwaved the chicken at the end because I couldn't get the temperature high enough on my meat thermometer! No one ended up in the bathroom and it was a super yummy meal.

Lemon Chicken with Mushrooms

(From the Mother Unit)

Ingredients
4 boneless chicken breast halves, skin removed
1/3 cup flour
1/8 tsp. freshly ground pepper
1/4 teaspoon garlic powder
1/8 teaspoon paprika
2 tablespoons olive oil

1 tablespoon butter
salt

4 ounces fresh sliced mushrooms (doubled to 8oz)
4 green onions sliced
2 tablespoons dry Marsala wine or a dry Chardonnay
2 tablespoons fresh lemon juice
freshly chopped parsley, for garnish
Directions

1. Place chicken breast halves between sheets of plastic wrap; gently pound to thin to an even thickness. Combine flour, pepper, garlic powder, and paprika in a plastic food storage bag. Add chicken and coat well; shake excess flour mixture off.
2. In large skillet, heat olive oil and butter over medium heat. Sauté chicken breasts for 3 to 4 minutes per side, turn and sprinkle with a little salt. Place on platter and cover with foil to keep warm.
3. Add mushrooms to the skillet with a little more butter, if needed. Sauté for 3 minutes, until browned and tender. Add green onions and sauté 1 minute longer. Add Marsala wine and lemon juice; simmer for 1 minute. Put chicken back in skillet; simmer for 1 minute longer.
4. Arrange chicken on platter; pour sauce and mushrooms over the chicken and garnish with a little chopped parsley.