Sausage Patties

It seems I can't turn the pages of a food magazine without running into a recipe for sausage and biscuits or sausage and gravy. I finally decided it was something I needed to explore. Eschewing recipes that called for ground pork, I decided to grind my own favorite cut of pork, the butt.


Sausage Patties - 8 small patties
1 1/4 lb Boston butt
2 cloves garlic, smashed and chopped into a paste
1 tsp onion powder
1 tbs dried sage
1/2 tbs dried thyme
2 tbs canola oil
Kosher salt and freshly ground pepper

Cut the pork butt into 2 inch chunks. Place pork, garlic, sage, thyme, oil, and salt and pepper in the bowl of a food processor and pulse until  ground (consistency of ground beef). Cover and refrigerate for at least 1 hour or up to 8 hours to let the flavors meld.

Shape the mixture into 8 patties, each 1/2 inch thick. Heat a nonstick skillet over medium-high heat and cook the patties until golden brown, about 5 minutes on each side.

Cream Gravy
1 cup whole milk
1 tbs unsalted butter
1 tbs all purpose flour
Kosher salt and freshly ground  pepper

Heat the milk in a small saucepan until just simmering.

In another small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minutes, whisking constantly. Slowly whisk in the warm milk. Raise the heat and continue whisking until the sauce thickens and the raw taste of the flour cooks out, about 3-5 minutes. Season with salt and pepper. Serve over the biscuits and sausage patties.

Baking Powder Biscuits
Here's one of my favorite biscuit recipes,simply and simply delicious.
http://arlene-thefoodoflove.blogspot.com/2009/04/baking-powder-biscuits-redux.html

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TASTE NOTES
DSO and I enjoy the occasional breakfast for dinner, so sausage and biscuits with gravy and a side of over easy eggs was a perfect Friday night meal. The sausage was very tasty and, though I'm not usually a gravy hound, I did enjoy spooning some of the "gravy" (white sauce, really) over my sausage and biscuit. These patties freeze well, cooked or uncooked, and taste just as delicious on a Sunday morning.

Chocolate Pecan Tart

You all know the research:  dark chocolate is good for you. In fact, I recently read an article that cited research regarding a reduced risk of stroke in women who indulged in a small amount of dark chocolate each day. For those who want to save up that daily 1 ounce of chocolate, this tart is for you.

From Real Simple, November 2011

1 3/4 cup pecan halves
1 1/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp Kosher salt, plus pinch for the filling
1/2 cup unsalted butter, at room temperature
1/4 cup sugar
2 large egg yolks
1/2 lb bittersweet or semisweet chocolate, chopped (I used Ghiradelli 70%)
3/4 cup heavy cream

Heat oven to 350 degrees. Spread the pecans on a rimmed baking sheet and toast, tossing once, until fragrant, 6-8 minutes. Let cool, then roughly chop. In a medium bowl, whisk together the flour, cocoa powder, and salt.

Using an electric mixer, beat the butter and sugar on medium-high until creamy, 2-3 minutes. Beat in the egg yolks. Reduce mixer speed to low and gradually add the flour mixture; mix until combined, but still crumbly.

Press the dough into the bottom and up the sides of a 4X14 rectangular or 9 inch round tart pan. Line with a large piece of parchment paper and fill with dried beans or pie weights. Place the pan on a rimmed baking sheet  and bake until the edges of the crust are dry, 20-22 minutes. Remove the parchment and the beans and bake until dry and set, 10-12 minutes. Let cool completely.

Meanwhile, in a large bowl, combine the chocolate and bring the cream to a bare simmer. Pour cream over chocolate and let stand 1 minute. Stir gently until the mixture is smooth. Stir in 1 1/2 cups of the pecans. Pour the mixture into the cooled tart shell and sprinkle with the remaining pecans. Refrigerate until set, at least 1 hour. Bring to room temperature before serving.
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TASTE NOTES
Cut the slices of this rich tart small (12-16 servings) or it will make you swoon, for sure. I absolutely adored the chocolate crust and the ganache filling. Pecans are the perfect nut for this taste treat. I have noticed, however, that most men have a decided preference for milk chocolate, so you may end up having to eat more of this tart than is typically the case. Well, we all do what we have to do.

Cream-braised Brussels Sprouts

I love Cook the Books, my online foodie book group, but life has been getting in the way of my participating lately. That doesn't mean I don't read the books, just that I haven't always cooked and posted a recipe from those books. Sadly, I missed joining in when the group posted recipes from Molly Wizenberg's A Homemade Life. Some of you may already be familiar with Wizenberg's blog, Orangette. I had certainly come across it before, but confess I wasn't a regular reader. But I will also declare that I absolutely loved Wizenberg's story of how the kitchen came to take center stage in her life. I could identify with how her memories of food were always inextricably bound to her memories of family. Ironically, I began The Food of Love just one month before my mom passed away. While she was ill, her death came as a shock. Writing this blog proved to be therapeutic for me as well since my memories of food always lead back to my mother. Molly's story touched me and while I'm no vegetarian, I did bookmark several of her recipes. One is for cream-braised cabbage. As soon as I saw it, I knew I was going to try it with one of my favorite veggies, brussels sprouts.

Serves 2
1 pint brussels sprouts, trimmed and halved
2 tbs unsalted butter
Kosher salt and freshly ground pepper
1/2 cup heavy cream
1 tbs fresh lemon juice

Trim and halve the brussels sprouts. In a large skillet, melt the butter over medium-high heat. Add the brussels sprouts in a single layer with one of the cut sides down. Allow them to cook, undisturbed, until the downward facing side is nicely browned, 5 to 8 minutes. Use a pair of tongs to gently turn them over and brown the other side in like fashion. When the second side has browned, season to taste with salt and pepper, add the cream, then cover the pan with a tight-fitting lid and reduce the heat to low. Cook for 20 minutes, until the sprouts are tender. Add the lemon juice, shaking the pan to distribute it evenly.
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TASTE NOTES
Move over roasted brussels sprouts, there's a new kid in town and she's going to be front and center on our Thanksgiving table. This is such an incredibly simple preparation, but the taste is nothing short of fantastic. I'm not breaking up with pancetta-studded sprouts or roasted sprouts or bread-crumb topped sprouts, but right here and right now, these cream-braised sprouts reign supreme. I'll probably have to make 3 pounds of these for Thanksgiving because there's so delish. 

Beer-braised Country-style Pork Ribs

Nothing says fall like a slow-braise filling the house with wonderful smells that make you glance at the clock to see if dinnertime is close. I clipped this recipe and instead of adding it to "the folder" (the folder that I have to edit judiciously every month or so when the clippings start fighting each other for space), I put it into this month's rotation. I'm fairly certain it came from Food Network Magazine, based on the print and format.

Because it requires browning the ribs, I passed on using the slow cooker. My rule of thumb is to dirty as few pots and pans as possible. This is not a weeknight meal since it takes a bit over 2 hours from start to finish. Don't let that dissuade you since much of the time the pork is happily braising away in the oven.

I'm fortunate to still have some thyme, sage, parsley, and rosemary growing in the boxes on my back porch. I think the end is near and I have to get cracking on putting together a small window garden. It pains me to pay $1-3 for an herb that I use for one meal and then find browned and wilted the next time I need it.

I served the ribs with some whipped potatoes and new brussels sprouts dish that I'll be posting later in the week.


Serves 6
4 lbs bone-in country-style pork ribs
Kosher salt
1 1/2 tsp hot paprika
3 tbs EVOO
3 medium onions, peeled and cut into wedges
1- 12 oz bottle amber ale
1 1/2 cups low sodium chicken broth
2 bay leaves
6 sprigs thyme
2/3 cup apple cider vinegar
3 tbs honey

Preheat oven to 425 degrees. Pat the ribs dry, season with salt, and sprinkle with 1/2 tsp paprika. Heat the olive oil in a large Dutch oven over medium heat. Add the ribs in batches and cook until browned (5-8 minutes per side). Remove to a plate. Add onions and cook until browned, about 10 minutes. Add the remaining 1 tsp paprika and season with salt.

Add the beer; bring to a boil and cook until the kiquid is reduced by half, about 8 minutes, scraping up the bottom of the pot with a wooden spoon. Add the chicken broth, bay leaves, and thyme. When the liquid begins to simmer, return the ribs to the pot and transfer to the oven. Cook, uncovered, turning the ribs once or twice, until the meat is almost tender, about 1 hour.

Mix the vinegar and honey in a measuring cup. Remove the pot from the oven and place on the stovetop; bring to a simmer over medium heat. Add the vinegar mixture and bring to a boil, then return the pot to the oven. Continue to braise, uncovered, until the ribs are tender, another 10-15 minutes. Return the pot to the stovetop and transfer the ribs to a plate. Bring the sauce to a boil over medium heat. Skim off the fat and cook until thickened, another 10-15 minutes. Return the ribs to the Dutch oven to heat through. Discard the bay leaves and thyme sprigs before serving.
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TASTE NOTES
It wouldn't have mattered if I didn't like the ribs because the cider gravy was finger-lickin good. Happily, though, the ribs were fall-off-the-bone wonderful. There are lots of leftovers which I'm guessing will taste even better after sitting in the aforementioned ambrosial gravy. I'm also thinking that this same gravy would be fabulous on a braised pork roast. The bottom line was this was time well spent.

Perciatelli all'Amatriciana

On my second trip to Italy, I spent a week on the Isle of Ischia in the Bay of Naples. It was a destination that I had planned to visit for 2 days and was reluctant to leave after a mere 7. One of the highlights of that trip was going down to Porto each evening for a meal beside the sea. At a small seaside cafe I had my first taste of pasta all-Amatriciana and the taste is forever associated with that beautiful island. It's difficult to find bucatini, an extra-long pasta tube that looks like a drinking straw on steroids, but I happened upon a box of perciatelli and decided it would do. While neither as long nor as thick as bucatini, the perciatelli reminded me of long-ago Sunday dinners and my father. We would typically eat the Sunday meal at 2:00--good thing since it took most of the afternoon to work off the extra calories and that stuperous feeling that comes from too many carbs (did I really say that? can there be too many carbs? ever?).

This dish requires a minimum of ingredients and time, so don't wait until Sunday to try it. If you absolutely can't find bucatini or perciatelli, you could use linguine, but don't use anything other than pancetta or the sauce simply won't be the same.

Serves 4
2 tbs extra virgin olive oil
6-8 oz of 1/4 inch thick slices pancetta cut into 1-inch long strips
1 medium onion, finely chopped
1/4-1/2 tsp dried red pepper flakes
2 small cans diced tomatoes with juice
salt and pepper
1 lb perciatelli
1/3 cup freshly grated Pecorino Romano cheese

Bring 6 quarts water to a rolling boil in a large pot.

Meanwhile, heat oil in a large skillet until shimmering. Add the pancetta and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. Transfer with a slotted spoon to a paper-towel lined plate and set aside. Drain all but 2 tbs fat from skillet and add the onion. Saute until softened, about 5 minutes. Add the red pepper and cook just to release the flavor, about 30 seconds. Stir in the tomatoes and season to taste. Simmer gently for 15 minutes.

Cook the pasta to the al dente stage. Drain and return pasta to the empty pot. Add pancetta to the sauce, then add the sauce to the pasta and toss over low heat to combine, about 30 seconds. Add the cheese and toss again. Serve immediately.

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TASTE NOTES
Food that is associated with happy memories is the best and this dish was a winner on all counts. Calling to mind childhood meals with my parents, both of whom are gone, is comforting and poignant at the same time. Reminiscing about my wonderful week in Ischia makes me long to return there soon. This is a simple dish, but a lusty one. Try it!

More from the Homesick Texan

I practically sat by the side of the mailbox waiting for my copy of The Homesick Texan to arrive, so it pains me to report that my first 2 outings with this cookbook that has been all over the blogosphere were dismal failures. The first recipe I made was arroz con leche. I know the difference between this and rice pudding, but this recipe produced rice soup. It went over the bank behind the house and I hope some of our woodland creatures derived some nourishment from it. Relatively undeterred, I decided to make the tres leches cake. If you've ever eaten a piece of this, you know how decadent it is. I followed Fain's recipe to the letter. I've made genoise/sponge cake many times. The cake that I produced from this recipe did not look good, but I proceeded to poke holes in it and pour over some of the milk mixture. The next day we tossed that over the bank as well. DSO's suggestion was that I toss the cookbook over the bank, but I figured three's a charm and so I went on to make cheese enchiladas with chile con carne and Austin-style black beans. Finally, success!


After my lack of success with the first 2 recipes, I decided to use Fain's recipes as guidelines and made a few small changes. I used flour tortillas instead of corn tortillas; chipotle chilis in adobo instead of ancho chilies, and I put the chile con carne inside the enchilada along with the cheese. I also doubled the amount of ground beef called for.

Cheese and Chile con Carne Enchiladas (4-6 servings)
For the chile con carne:
1-2 chipotles chilies in adobo, finely chopped
1 tbs vegetable oil
1/2 medium yellow onion, chopped
2 cloves garlic, chopped
1/2 tbs ground cumin
1/2 tsp dried oregano
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1 cup water
1/2 lb lean ground beef
2 cups beef broth
salt,  pepper to taste

For the enchiladas:
10-12 small flour tortillas
4 cups grated cheddar cheese (16 oz)

In a large pot or Dutch oven, heat the vegetable oil and cook the onions, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Place cooked onions and garlic into the blender along with the cumin, oregano, allspice, cinnamon, and 1 cup of water. Blend until smooth. Set aside sauce.

In the same pot on medium heat, brown the ground beef, stirring occasionally, about 10 minutes. Add the chilies and the beef broth on high until boiling, then turn the heat down to low and simmer for 30 minutes, stirring occasionally. After 30 minutes, adjust the seasonings.

To make the enchiladas, preheat the oven to 350 degrees and grease a large baking dish. One at a time, dip the tortillas into the sauce, shaking off excess. Lay the tortilla on a plate and add 1/12 of the chile con carne and 1/4 cup of the grated cheese down the center. Roll the tortilla tightly and add to the prepared baking dish. Pour remaining sauce over the enchiladas and top with the remaining grated cheese. Bake for 15 minutes or until cheese is lightly browned and bubbling. Serve with additional chopped onion, if desired.

Austin-style Black Beans (8-10 servings)
1 lb dried black beans
1 tbs vegetable oil
1 medium yellow onion, diced
4 cloves garlic, diced
1 carrot, peeled and diced
2 canned chipotle chiles in adobo, chopped
1/2 cup chopped cilantro, divided
1/2 tsp ground cumin
1 tbs tomato paste
1/4 cup lime juice
salt, to taste

Rinse and sort through the beans, removing any stones or shriveled beans. Place the beans in a large pot and cover with 1 inch water. Bring to a boil, then cook for 15 minutes. Drain and rinse the beans in a colander.

Return the empty pot to the stove and on medium-low heat, warm the vegetable oil. Add the onions and carrots to the pot and while occasionally stirring, cook until the onions are translucent and the carrots are lighter, about 8 minutes. Add the garlic to the pot and cook for 30 more seconds.

Return the beans to the pot, along with the chipotle chiles and 1/4 cup of cilantro. Cover with 2 inches of water, bring to a boil, then turn the heat down to low and simmer UNCOVERED for 1 1/2 hours.

After 1 1/2 hours, add the remaining cilantro, cumin, tomato paste, and lime juice. Taste and add salt. Cook uncovered for 30 more minutes or until beans are tender. When done, smash a few beans against the side of the pot with a spoon to thicken the broth. Stir the pot and serve.
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TASTE NOTES
I almost didn't post the pictures because, as you can see, these dishes aren't too "purty." That said, I'll be quick to add that they were absolutely delicious--as good as or better than what we get at our local "cantina." I'm so pleased that I didn't let DSO convince me to toss the cookbook along with the failed desserts. My decision to place the chile con carne INside the enchiladas was simply to assist with portion control. I could easily anticipate having just cheese enchiladas left over if I'd put the sauce on top. I'm glad I gave Fain a third shot and look forward to more delicious recipes (though I'm swearing off the desserts!).

Almost-famous Swedish Meatballs

I remember the first time I discovered a Top Secret Recipe cookbook and found the recipe for Twinkies in it.Fast forward at least 20 yearswhen I rediscovered that same euphoria with Food Network Magazine's monthly "Copy That!" column. I haven't gotten around to making Macaroni Grill's rosemary focaccia yet, but the minute I saw the recipe for Ikea's Swedish meatballs, that iconic appetizer of the 50's and 60's, I knew I had to make them. While there's a recipe for meatballs in Ikea's Real Swedish Food Book, the article notes that reps confirmed that it is not the recipe for the meatballs served at their restaurants. I've only been to Ikea once and I did not eat there, but after making this recipe you can be sure I will try the meatballs next time for comparison purposes.

Servings:  45 meatballs
For the meatballs:
1 cup breadcrumbs (I used unseasoned panko)
2 tbs unsalted butter
1/3 cup minced white onion
2 garlic cloves, minced
1/4 tsp ground allspice
Kosher salt and freshly ground white pepper
1/2 cup milk
1 tsp Worcestershire sauce
3/4 lb lean ground beef
1/2 lb lean ground pork
1 large egg plus 1 egg white, beaten
vegetable oil for brushing

For the gravy:
2 tbs unsalted butter
2 tbs all-purpose flour
1 1/2 cups low-sodium beef broth
1 tsp Worcestershire sauce
1/4 cup heavy cream (I used light; it works great)
Kosher salt and freshly ground black pepper
2 tbs chopped fresh parsley

Make the meatballs:  put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 tsp salt, and 1/4 tsp white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the bread crumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.

Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared sheet. Cover with plastic wrap and refrigerate at least 1 hour.

Preheat the oven to 400 degrees. Bake the meatballs until cooked through, about 20 minutes.

Make the gravy:  melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth, about 2 minutes. Whisk in the beef broth and Worcestershire a little at a time and bring to a simmer. Add the cream and the meatballs. Cover and simmer about 10 minutes. Sprinkle with parsley.
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TASTE NOTES:
I made these for dinner with egg noodles and roasted butternut squash. It was a party in my mouth! These are like no Swedish meatballs I've ever made or eaten. There was no sour cream and the meatballs were light as air. DSO practically swooned while he was eating them and happily carried some leftovers for lunch the next day. I can't say enough good things about the gravy. It was creamy, but not heavy; plentiful, but in just the right proportion to the amount of meat; and flavorful, but not so that it overpowered the delicate meatballs. Run, don't walk, to the store to buy the ingredients and whether you serve them with some lingonberry jam as an appetizer or with noodles for an entree, close the windows unless you want the neighbors to come knocking.

Peanut Sesame Noodles

As much as I love Asian flavors, particularly Chinese, I am reluctant to order this cuisine in a restaurant. Even when the menu boasts "NO MSG," I find after eating a typical Chinese meal out, I am sluggish and bloated for days. Rather than give up these favorite foods, I look for ways to lighten them up and reduce the sodium. I also pay attention to portion size, often making the food in question a side dish rather than the main event. I can't think of anything better than combining the wonderful flavor of peanut butter with pasta and sesame seeds. It's like a triple-header for a baseball fan. As a side dish for Asian-inspired skinless chicken legs, these peanut sesame noodles were a delicious treat. The bonus was I didn't feel like the Pillsbury doughboy the next day.


Serves 4-6
Dressing:
1/2 cup creamy peanut butter
1/4 cup low sodium soy sauce
1/3 c warm water
2 T fresh chopped ginger
1 clove garlic, chopped
2 T red wine vinegar
1 1/2 T sesame oil
2 tsp honey
red pepper flakes

Place all dressing ingredients in a blender and puree for 2 minutes, scraping down the sides as needed. T

Prepare 3/4 lb angel hair pasta according to package instructions, drain, and add to dressing. Toss to coat. Toss with:


4 scallions, sliced thin
3 T toasted sesame seeds

For best flavor, serve at room temperature.
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TASTE NOTES
I loved the flavors of this easy side dish, but did not care for how the pasta stuck together. It got better as it cooled off, but adding a tiny bit of sesame oil and retossing is advised. I served this with sauteed bok choy and oven Chinese-style BBQ skinless chicken legs. There were plenty of leftovers which are just as tasty straight from the fridge (so be forewarned).

Cream-filled Cupcakes with Chocolate Ganache Frosting

A little treat boxed and ready to go...

my new toy

ready to be filled

chocolate ganache frosting

better than Hostess's filling

love that shiny frosting

I've been wanting to buy one of these cupcake makers for a while, but just kept forgetting to order one. I know you can just cut a cone-shape out of the top and fill or you can use a pastry bag to put a smidge of filling inside your cupcakes, but I wanted to be able to put more than a smidge. The little silicone plug-like things are surrounded by batter and create a perfect pocket to be filled when the cakes cool. I baked one batch in my new toy and the other in my stoneware cupcake pan. For that second batch I did just use a pastry bag to put a bit of filling in each.

Ingredients 
1 package (18-1/4 ounces) devil's food cake mix (or your favorite recipe)

Cream Filling
2 teaspoons hot water
1/4 teaspoon salt
1 jar (7 ounces) marshmallow creme
1/2 cup shortening
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract

Ganache Frosting
1 cup (6 ounces) semisweet chocolate chips
3/4 cup heavy whipping cream

Directions 
Prepare and bake cupcakes according to package directions for cupcakes. Cool for 5 minutes before removing to wire racks to cool completely.

For filling, in a small bowl, combine water and salt until salt is dissolved. Cool. In a small bowl, beat the marshmallow creme, shortening, confectioners' sugar and vanilla until light and fluffy; add the salt mixture. Cut a small hole in the corner of pastry or plastic bag; insert round pastry tip. Fill the bag with cream filling. Push the tip through the bottom of paper liner to fill each cupcake.

For ganache frosting, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency. Top cupcake with frosting; chill for 20 minutes or until set. Store in the refrigerator. Yield: 2 dozen.
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TASTE NOTES
The best thing about these cupcakes is the ganache frosting. I could have eaten the whole bowful. I did use a mix (Duncan Hines) this time, but the cakes were still moist and yummy. The filling tasted a lot like the one in Hostess cupcakes, but better. I can't wait to try a peanut butter filling with chocolate cake and a cannoli filling with white cake. I love my new toy.

Gnocchi with Butternut Squash and Kale

Food Network Magazine deserves kudos for being responsive to its readership. They have begun providing nutritional information for a number of the recipes they print each month. While this isn't my sole criterion, because I prepare meals for a diabetic, I am always interested in keeping a balance between grams of carbohydrates, fat, protein, and fiber. I also pay attention to the sodium since both of us tend to salt our food. In the October issue in the "Weeknight Cooking" section, I found this recipe for a favorite pasta that was relatively low in calories, high in fiber, and sure to be tasty. If you try to prepare meatless meals once or twice a week, this one's for you.

Serves 4
2 tbs unsalted butter
1/2 medium butternut squash, peeled, seeded, and cut into 1/2 inch pieces
3 cloves garlic, thinly sliced
1 tbs roughly chopped fresh sage
1/4 tsp red pepper flakes
Kosher salt
1 1/4 cups low-sodium, fat free chicken broth
1 bunch kale, cleaned, stemmed, and roughly chopped (about 8 cups)
1- 17.5 oz package gnocchi (I ussed spinach gnocchi, which increased the fiber slightly)
3/4 cup freshly grated parmesan or pecorino romano cheese

Melt 1 tbs butter in a large, ovenproof skillet over medium heat. Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes. Add the garlic, sage, red pepper flakes, and 1 tsp salt and cook until the garlic is soft, about 2 minutes more. Add the chicken broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes. Add the frozen gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender, about 5 minutes. Uncover and stir in 1/4 cup of the cheese and the remaining 1 tbs butter. Sprinkle the top with the remaining cheese and transfer to the broiler. Cook until golden and bubbly, about 3 minutes.
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TASTE NOTES
Another great 1- pan meal with the bonus of leftovers that tasted even better reheated. I was afraid the kale would overwhelm the dish, but when it cooked down, it was perfect. I used a whole, small butternut squash because I adore this winter vegetable. I strongly recommend that you not omit the red pepper flakes. I was tempted to, but was happy I did not. The dish needs this little bit of heat. I'm not one who eats fiery food, but I very much enjoyed the addition of the red pepper. DSO asked where the meat was the first night, but happily gobbled down his portion. This is a terrific weeknight meal that you can feel a bit virtuous eating--so virtuous that you may want to pour a lovely glass of pinot noir to enjoy with it.

Pesto Pizza with Pancetta and Baby Bellas

I never tire of trying new combinations of ingredients for one of our favorite meals, pizza. The last of this season's pesto deserved to be showcased, so I gathered a few favorite ingredients and "voila!" another favorite pizza was born.

Chop 2 oz pancetta and fry until crisp; drain.

Lightly oil a sheet pan; toss or pat dough and prebake at 400 degrees for about 5 minutes. Add a light layer of pesto. Sprinkle with pancetta.

Roast a few red peppers; peel, seed, and chop. Spread over pesto and pancetta.

Chop 7 oz baby bellas and saute in a bit of butter. Add to pizza toppings.

Chop or tear 1 lb fresh mozzarella and spread evenly over pizza.

Bake at 425 degrees for 12-15 minutes.

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TASTE NOTES
How can you go wrong with homemade pesto, pizza dough, roasted red peppers and some sauteed mushrooms and fresh mozzarella? This was heaven on a plate. I used to be embarrassed to photograph my pizza pan, but the discoloration is proof that my pan is getting well-seasoned. Like a good cast iron skillet, you can't beat a seasoned pizza pan.

Secret Recipe Club

Next to food and cooking, I think what drives most bloggers to devote time and energy to posting about their foodie obsessions is the opportunity to interact with other like-minded people. In the 3 plus years that I've been blogging, I've "met" some wonderful folks from all around the world who share my passion for the art of cooking. I follow their blogs each day, derive inspiration from them, and widen my sphere of bloggers through them. This is how I happened upon the Secret Recipe Club, the brainchild of Amanda, whose story of her leap into the blogging world is nothing short of inspiring. When Amanda was searching for ways to bring more exposure to her blog, she conceived of the Secret Recipe Club. Her idea was to make a recipe from a fellow blogger who, in turn, would make a recipe from Amanda's Cookin. But Amanda thought it would be even more fun if more bloggers were involved and so she opened up the clubhouse. From the 19 members that first month, the Secret Recipe Club has grown to several hundred members. And now The Food of Love is one of those members.

For my first month's participation, I was assigned Nicole's wonderful blog The Daily Dish. Nicole is a mother of 5 who somehow finds the time to blog about food and family. I enjoyed getting to know Nicole better by reading through her posts. Her interests are quite varied and I picked up some great information. Deciding which recipe to try took a bit of deliberating, but I finally decided on this pudding-like banana cake with orange icing.

With a large bag of very ripe bananas in the freezer, this cake was going to be economical as well as delicious. The original recipe is here. I cut the recipe in half, tweaked it a bit, and used a loaf pan to produce 12 servings. That recipe follows:

1/2 lb unsalted butter, softened
1 cup brown sugar, firmly packed
3 eggs
2-3 large overripe bananas, mashed
2 cups all purpose flour
1 1/2 tsp vanilla extract

Icing:
1 3/4 cups confectioners sugar
1 1/2 tsp unsalted butter, softened
2-3 tbs orange juice

Pre-heat oven to 325 degrees Farenheit. Grease a large loaf pan and line with parchment paper. Beat the butter and sugar in a large bowl until light and fluffy, about 4 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla. Stir in half the flour, then half the mashed bananas. Incorporate completely, then mix in the other half. Pour the mixture into the prepared loaf pan. Bake for 1 hour or until a cake tester comes out clean. Let cool in the pan for 20 minutes, then cool on a rack.

To make the icing, melt the butter in the microwave.  Add the confectioners sugar and orange juice to form a slightly runny paste. Pour over cool cakes, letting the icing run down the sides.
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TASTE NOTES
DSO really, really liked this version of banana cake as did I. It's so moist that you'd swear it has some kind of pudding in it. It keeps very well in the refrigerator and the orange icing was a perfect topping, just sweet enough without being cloying.

Please visit all the other wonderful Secret Recipe Club members whose recipes are available below by clicking on the thumbnail.

Chicken and Egg Noodles with Wine Sauce

Want to save at least $20? The next time you arrive home harried and needing to get dinner on the table in under a half hour, save the $20 you'd have spent on the pizza delivery and make this quick, but company worthy dinner instead. Oh, and did I mention that it cooks in a single skillet thereby making clean up an under 30 minute deal as well? The trick is to always have boneless, skinless chicken breasts in the freezer (that's what the defrost button on the microwave is for) and a bag of egg noodles in the pantry. The other ingredients are staples.

 Serves 4
3 boneless, skinless chicken breasts (1 1/4 lbs), cut crosswise into 1/4 inch strips
salt and pepper
2 tbs unsalted butter
2 shallots, peeled and sliced into thin rounds
1/2 cup white wine
4 cups low-sodium chicken broth
8 oz egg noodles
3 tbs heavy cream (I used fat free half and half)
2 tbs minced fresh tarragon
*I added 1 cup cooked  baby peas to DSO's portion.

Pat the chicken dry with paper towels and season with salt and pepper. Melt butter in a large skillet over medium-high heat. Cook chicken until no longer pink, about 3 minutes. Transfer to a plate and tent with foil.

Add shallots to the same skillet and cook until softened, about 2 minutes. Stir in wine and cook, scraping up any browned bits of fond, until pan is nearly dry, about 3 minutes. Stir in broth and noodles and cook, stirring occasionally, until noodles are tender and liquid has been absorbed, 8-10 minutes.

Stir in cream, tarragon, and chicken, along with any accumulated chicken juices and cook until heated through, about 1 minute. Season with salt and pepper and serve.
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TASTE NOTES
It was amazing how good this simple dish tasted. It proves that a few, well-chosen ingredients can elevate the most simple preparation. The milder flavor of the shallots combined with a small amount of white wine yielded big taste. Cooking the egg noodles right in the same skillet not only saves on clean up, but also adds a bit of starch to the wine sauce. By deglazing the pan and using butter and cream, there's just a bit of richness to this simple sauce.(If you don't like tarragon, try chives instead.) I froze one portion in a zip lock freezer bag and the other portion made a lovely lunch for DSO the next day. I spent all the time I saved quilting and the $20 on a manicure. Life is good.

Molasses-glazed Beef Kebabs

It seems we've been dodging natural disasters all winter, spring, and summer, so barbecuing in the "elements" has become commonplace. The mixture of sweet orange juice with the slightly bitter and smoky molasses promised to be a winning flavor combination. The original recipe is from an America's Test Kitchen magazine.

Serves 4
1 cup orange juice
1/2 cup unsulfured molasses
2 garlic cloves, smashed
2 lbs steak tips (flap meat), cut into 2 inch chunks

In a medium saucepan, bring orange juice to a boil over high heat and reduce to 1/3 cup, about 3 minutes. Stir in 1/2 cup molasses and boil until mixture reduces to 1/2 cup. Whisk in the smashed garlic. Season the beef with salt and pepper. Toss beef with the molasses mixture.

Thread meat evenly onto four metal skewers and grill over a hot fire, turning frequently and basting with the sauce, until meat is well-browned. Serve with rice and Chinese long beans.
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TASTE NOTES
I love the idea of kebabs, but don't make them often because they are difficult to cook precisely. I have metal skewers that fit into a lovely rack that keeps them from sticking to the grill, but the skewers are round. They turn easily, but the meat does not. I need to find some flat skewers that will keep the meat in place when I flip the skewer. That said, the flavor of the molasses glaze was incredible. I'm going to try it on a flank steak and/or a pork loin very soon.