Spinach Ricotta Pie

Spinach Ricotta Pie

 I wish I had thought to post this before Easter, because it would have made the perfect meal to serve on Fridays during Lent. But it still is a good one to keep in your back pocket for those nights when you want a meatless meal.

I made this using a store bought pie crust, making it easy to get on the table in a snap, but use your favorite homemade crust recipe if you have time.
The recipe comes from “Blue Plate Special,” a memoir by Kate Christensen, read by my book group nearly a year ago. It’s a passionately written account of her unorthodox childhood and relationships as she navigates her way through adulthood. Through the sometimes painful, sometimes joyous, and frequently tumultuous events, food is the sustaining thread throughout. It’s well worth a read.
And if you have a food, travel or family story you’ve been wanting to write down for posterity, now is the time to start. We’ve got only a couple of spots left for our memoir writing retreat on Lake Como, Italy. Join us for an unforgettable week in this enchanting location in late September. Get more information by going to www.italyinotherwords.com

 

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Spinach Ricotta Pie
from Kate Christensen’s “Blue Plate Special”
1 onion minced
1/4 cup olive oil
1 10-ounce frozen box of spinach, thawed
a dash of cayenne pepper, basil,
salt and pepper
1 pound ricotta cheese
3/4 cup shredded cheddar cheese
4 eggs
Sauté the onion in the olive oil.  Add the spinach, the herbs and spices. Beat the eggs, then blend in the ricotta cheese and the cheddar cheese, plus the sauteed onion and spices. Stir. Turn everything into a store bought or homemade pie shell. Bake at 375 degrees for about 45 minutes until golden brown on top.
Chocolate “Lamb” Cake

Chocolate “Lamb” Cake

Italian families have lots of food traditions at Easter, and I’ve made many of them through the years, such as pastiera, a sweet pie made with ricotta and wheat kernels,
 or the colomba, a rich, eggy brioche cake made in the shape of a dove that’s on every Italian’s dessert table at Easter.
Once every few years, although it’s not an Italian tradition, I also indulge in making chocolate covered coconut cream Easter eggs. My mother-in-law used to make these (and peanut butter eggs) each Easter as a fund raiser for a local charity and they’re  a real weakness of mine, but so much better than store-bought, especially when you use really good dark chocolate.
But the dessert that holds the most memories for me is the lamb cake that my mother always made when I was growing up.
It wasn’t the chocolate version, as seen in the first photo. It was the white cake version, pictured below, that I often make each Easter.
I’ve already written about the white cake version here, covered with buttercream and coconut, but since I attempted a chocolate version last year, I thought I’d show you the little brown lamb cake, and give you the choice of making either — or both.
I thought for a while about what to use to simulate the dark fleece of a brown lamb, and I came up with this combination: ground up chocolate wafer cookies mixed with ground up amaretti cookies.
It tasted good and I think worked well as wooly fleece, pressed into the chocolate frosting.
I used some cut up jelly beans for the eyes, nose, mouth and ear details, but if you have other ideas, I’d love to hear about them, or see a photo, so send it on. Don’t forget to tie a ribbon around its neck to dress it up in Easter finery.
I inherited the lamb pans from my mother, but you can find them for sale in many places, including on Amazon.com. You fill only one side, then cover with the other very well greased half.
I used a chocolate pound cake recipe I found online, and I knew there was more than enough for the lamb cake, so I baked the extra batter in some small, individual “cakelet” pans I had.
Clearly, I loaded the pan with too much batter, since it started to leak out near the end of the cooking.
No worries though. I just trimmed it up and proceeded with the frosting.
This is how the chocolate cake looks before frosting. Don’t worry about the small holes you see here and there.
I had to keep him company, so I made the vanilla version too. That recipe is here. Again, there seemed to be more batter than I needed, so I baked a couple of cupcakes too. Make sure you grease the pan thoroughly, then dust with flour. After greasing with butter, and before flouring, I sprayed with some nonstick spray just for extra “insurance” against sticking.  Following those instructions, I’ve never had a problem – not even with the small ear parts.
When you release it from the pan, it sits upright like this – in desperate need of frosting and decoration.
Side by side, they make quite a cute pair. It’s almost a shame to cut into them.
But we do — starting from the back end. By the end of the day, we were left with these decapitated heads. I can assure you they didn’t go to waste.
Wishing all of you a happy Easter, or a Happy Passover, and if you don’t celebrate either of those holidays, Happy Spring to all of you.
Let me also take this opportunity to let you know we have a few spaces left in our memoir writing workshop on beautiful Lake Como, Italy.
Your home away from home for a week will be Villa Monastero, in Varenna — open to tourists during the day who come to see the beautiful gardens here, but closed at night to everyone but our workshop attendees. Life is short – don’t postpone your dream. For more information, go to www.italyinotherwords.com.
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Super Rich Chocolate Pound Cake
From JamesDean’sGirl via Food.com
printable recipe here

 

Ingredients

    • 2 1/2 cups flour
    • 3/4 cup unsweetened cocoa powder ( I use Dutch processed)
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup butter, softened
    • 2 cups sugar
    • 4 large eggs, at room temperature
    • 1 tablespoon vanilla extract
    • 1 cup sour cream, at room temperature

Directions

  1. Preheat oven to 325*F.
  2. Grease and flour a 10″ fluted tube pan.
  3. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
  4. In another large bowl, using an electric mixer on high speed, cream the butter and sugar together until light and fluffy.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Blend in the vanilla.
  7. In 3 additions each, beat in the flour mixture and sour cream just until combined.
  8. Do not overmix.
  9. Pour batter into the prepared pan.
  10. Bake for 60-70 minutes, or until the center tests done.
  11. Cool 10 minutes in pan; invert onto a wire rack and cool completely.===========================================For the frosting:
    6 Tablespoons softened unsalted butter1/3 cup milk2 1/2 cups confectioners’ sugar2 t. vanilla extract3/4 c. cocoa powder
    Beat the butter in a mixer until smooth, then slowly add the rest of the ingredients until everything is blended to the proper consistency. If it’s too thick, add a little more milk. Spread over the lamb. You’ll have more than you need to coat the lamb, so freeze the extra.
    For the “wooly” coat:Buy some chocolate wafers and some amaretti cookies. Place some of them in a plastic bag and crush with a rolling pin (or pulse in a food processor until the proper texture). Using your hand, spread the cookie crumbs over the chocolate frosting, pressing in to secure.Decorate the eyes, ears, nose and mouth with bits of jelly beans or other candies.
Lentils With White Wine, Herbs And Tomatoes

Lentils with White Wine, Herbs and Tomatoes

This dish is perfect for those of you who are vegetarian, or observe meatless Fridays during Lent. It’s delicious even if you don’t fit into either of those categories too. I came across it in the amusing book “Lunch in Paris” that I read with my foodie friends book group.
The book is a charming tale of an American woman who, on a short visit to Paris, sits down to lunch with a handsome Frenchman, after which her life takes a whole different path.
Scattered throughout the book are recipes, including this one for lentils that I made for the bookclub dinner, where it was served alongside a pork roast recipe from the book.
It makes a huge amount, so I brought the rest home and had plenty for a couple more meals.
If you still have leftover lentils (as I did), they freeze beautifully and you can refashion them into soup by (vegetarians, look away) adding some chicken broth and sliced sausage.
But if you use them as a side dish, by all means, don’t skip the sour cream or the lime — especially not the lime. It gives a wonderful freshness to the dish.
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Lentils with White Wine, Herbs and Tomatoes
From “Lunch in Paris” by Elizabeth Bard
(my additions in red)
2 T. extra virgin olive oil
1 carrot, roughly chopped
4-5 small shallots or 1 medium onion, roughly chopped (I used 1/2 onion and about 1/4 cup chopped leeks)
2 1/2 cups dried Puy lentils
6 cups chicken broth
one 16 ounce can while tomatoes, drained and chopped
1 cup dry white wine
a handful of fresh flat-leaf parsley, including some of the stems, chopped
1 bay leaf (fresh if possible)
1/4 cup red pepper, diced
1/4 leeks, diced
about six frozen artichoke hearts, sliced
salt and freshly ground pepper to taste
sour cream or creme fraiche
chopped fresh cilantro
limes, halved
In a large stockpot, heat the oil over medium heat. Add the shallots and carrot (and red peppers, leeks and artichoke hearts if using) and sauté for 5 to 10 minutes, until the onion is translucent.
Add the lentils and stir to coat with the oil. Add the broth, tomatoes, wine, parsley, bay leaf and a good grinding of pepper. Leave to simmer over a low heat with the cover ajar until the lentils are tender and most of the liquid has been absorbed, about 1 hour.
Serve in shallow bowls with a dollop of sour cream, a sprinkling of chopped fresh cilantro and (essential!) half a lime for squeezing.
Leftovers freeze well. Add more broth to turn it into a soup.
Brussels Sprouts With Dates And Walnuts

Brussels Sprouts with Dates and Walnuts

Except for the ubiquitous date nut bread, I’ve never cooked with dates, and usually eat them only whenever I receive a gift of dried fruits at Christmastime. But all that changed after I hit the date mother lode on vacation last week in Southern California.

I had told my husband I was on the lookout for a date farm, so as we left Palm Springs, we took the local road – route 111 – rather than heading straight for the highway to start our drive through the desert to Scottsdale, Arizona. In less than 20 minutes, we were driving through Indio, in the Coachella Valley, where dates are an important crop.
 I wasn’t disappointed when we came across this sight and my husband pulled to a quick stop:
 Shields Date Garden, a date farm with a gift shop selling all kinds of dates and other dried fruits. There’s a cafe too with a 50s vibe, a garden out back, and a video you can watch entitled “Romance and Sex Life of the Date.” Yes, you heard that right.
By Visitor7 – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=26340574
The store sells many different varieties of dates, and we tasted samples of at least half a dozen types. My favorite was the large, sweet and creamy medjool, considered by some to be the “Cadillac” of dates.
Medjool dates were first grown in the California in the 1930s, from 11 offshoots of trees imported by the USDA from Morocco. The original trees in Morocco were destroyed by disease and all the Medjool dates grown in the world today are descended from the offshoots brought to the California desert.
You can have a meal at the Shields cafe, or just try a date shake, which we did. I must admit it was a bit too sweet and too rich for my taste, and we were able to drink only a small amount.
I was glad to stock up on some medjool and deglet noor dates though, to bring home. Deglet Noor, which means “date of light,” are semi-dry dates originally from Algeria. Today they’re the leading commercial variety grown in the U.S. They ship well because they’re semi dry and are chewier, but they’re not as rich as medjools.
Before I eat them all out of hand, I do plan to make some sort of dessert with some of these dates.
But since I’m not eating any cakes, cookies or pastries until Easter, I made a recipe for a savory dish from the Lebanese cookbook author, Maureen Aboud.
Her recipe uses brussels sprouts, walnuts and dates, and it’s a winning combination of sweet and bitter flavors.
I started by toasting some walnuts lightly in a dry saucepan, then I removed them and wiped the pan clean.
Then I added a little butter and olive oil, placed the sprouts cut side down, seasoned them, and put a lid on top.
Check them in four or five minutes. If you let them cook too long, or at too high a heat, they might brown too quickly, or even burn. So keep an eye on them.
Add the rest of the ingredients according to the recipe and you’ll have a quick, easy to prepare and delicious side dish.
Just a few more “nerd notes” about dates:
They’re the oldest known cultivated tree crop and one of the most expensive to produce.
From the time a date palm is planted, it can be 8 to 10 years before the first commercial crop is harvested. Though the date palm is a desert plant, it requires as much water as a willow.
Each female tree produces 150 to 300 pounds of dates per year, depending on the variety.
The trees at Shields Date Garden are 15 to 90 years old. To harvest the dates, workers climb permanent ladders that are attached to each tree and moved higher every few years as the trees grow.

 

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Brussels Sprouts with Dates and Walnuts
from Maureenaboud.com
printable recipe here

INGREDIENTS
  • 16 oz. brussels sprouts
  • 1 tablespoon salted butter
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and pepper to taste
  • ¼ cup dry white wine (or substitute lemon juice)
  • ½ cup chicken stock
  • 6 medjool dates
  • ⅓ cup walnuts, lightly toasted and coarsely chopped
INSTRUCTIONS
  1. Trim and halve the brussels sprouts.
  2. In a large saute pan over medium heat, melt the butter with the olive oil. Add the brussels sprouts cut-side down, and season lightly with salt and pepper. I covered with a lid at this point, but keep an eye on them because they’ll burn quickly if on high heat. Mine cooked in only four or five minutes. Cook until the brussels sprouts are golden brown, adding more olive oil if the pan gets too dry. Stir the brussels sprouts and add the wine or lemon juice to deglaze the pan for about 2 minutes. Add the chicken stock and cook at medium high heat, stirring occasionally until the brussels sprouts are tender. Taste and season with salt and pepper to taste.
  3. In a serving bowl, combine the brussels sprouts with the dates and walnuts. Serve immediately.
Codfish With Chickpeas

Codfish with Chickpeas

The Lenten season is here and that means no meat on Fridays for many of us. Even if you don’t observe Lent, this dish is one of my favorites for so many reasons.
First of all, it’s delicious. Second of all, it’s easy to make and third of all, it’s low in calories.
What more could you want, except maybe someone to shop for you and cook for you?
One of the things that takes this over the top in flavor are the tomatoes I used in the recipe.
They’re small grape tomatoes that come in a jar and I bought them at a local gourmet store. Use canned or jarred cherry tomatoes if you can’t find these grape tomatoes, or just plain old canned diced tomatoes from the supermarket. But if you can find these specialty jarred grape tomatoes, or a similar brand, they’re worth the extra cost.
They’re so sweet I could have eaten them from the pan just with the chickpeas and seasonings added. A nice swipe of bread is all I needed. Actually, dropping a few eggs into this would make a wonderful lunch or dinner too, even without the fish.
But back to the cod. After you’ve cooked the sauce, add the chunks of codfish and put the lid on the pan.
Cook the fish for five minutes with the lid on, and you’re done. Sprinkle with more basil and parsley and serve.
This dish comes together start to finish in less than a half hour. It would make a great do-ahead dish for company too if you cook the sauce and chickpeas ahead of time, then add the fish just before you’re ready to eat.
Wouldn’t you like to dig into this?
This next photo has nothing at all to do with the codfish recipe, but it’s a teaser to let you know we still have a couple of spots available for our writing retreat in Varenna, on Lake Como, Italy this coming September.
Spend your mornings with an experienced writing teacher, workshopping that family, travel or food memoir you always meant to start.
Afternoons are free to do as you please, or you could join me on a few excursions around the lake.
And take a look at this dreamy view from your accommodations at Villa Monastero.
 It could be yours each morning if you sign up for “Italy, In Other Words.”
Click here for more details.
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Codfish with Chickpeas
for two people
1 lb. codfish, cut into large pieces
1/4 cup minced onion
2 large garlic cloves
2 T. olive oil
1 12.4 oz. container cherry or grape tomatoes (datterini)
1/3 cup white wine
15 oz. can chickpeas
salt, pepper
1/4 tsp. dried basil
freshly minced basil
freshly minced parsley
Sauté the onion and garlic in the olive oil until wilted. Add the tomatoes and smash them flat with a fork or wooden spoon. Sauté briefly then add the white wine and stir. Next add the chickpeas, salt, pepper, basil and parsley, keeping some of the fresh herbs aside to use at the end. Put the lid on and simmer on low heat for 10-15 minutes.
Add the codfish, season with salt and pepper, then put the lid on again, for about five minutes or until just cooked through. DON’T overcook or it will break up into small pieces.
Crostata Di Marmellata Alla Sorrentina

Crostata di Marmellata alla Sorrentina

Are you ready for Pi Day? It’s coming up next week and you need to be ready with a real pie – or in this case a crostata (close enough). Of course, you all know that Pi, represented by the Greek letter π, is the ratio of a circle’s circumference to its diameter, and is commonly approximated as 3.14159.

Pi Day is celebrated around the world on March 14 (March=3rd month, and the 14th day, hence 3.14), which also happens to be the birthday of Albert Einstein, whose legacy is omnipresent here in Princeton, where the Nobel laureate gave lectures at Princeton University, but mainly served as a faculty member at the Institute for Advanced Studies from 1933 until his death in 1955.
Princeton honors Pi Day with all kinds of events, from an Einstein look-alike contest, to a pie-baking contest. (The first year of the contest, I actually won second place, with “Alessandra’s crostata.”)
I made a couple of goofs while making this crostata, but in the end, it all worked out.
It calls for a mixture of amaretti cookie crumbs to be mixed with egg, then spread on top of the jam.
But I misread the recipe and put the amaretti cookie crumbs in first, before the jam. Whoops!
Fortunately, I was able to scoop them up before I went any farther.
So after scraping out the amaretti crumbs, I put in a mixture of jams – orange and plum. You can use only one kind if you like, or mix any others – apricot and plum are delicious too.
Now is the time to spread the amaretti mixture. I didn’t have quite enough, but it was just fine. Kind of looks like peanut butter and jelly at this point, but it tastes much better.
Spread the lattice strips on top, then brush with egg.
While baking, the amaretti crumbs and eggs puff up slightly and peek through the lattice strips.
The flavor is delicious and it slices so easily you may want to eat more than just one slice. After all, you are doing research on the ratio of a circle’s circumference to its diameter, right?
Happy Pi π Day.
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Crostata di Marmellata alla Sorrentina
from “The Southern Italian Table” by Arthur Schwartz
printable recipe here

your favorite pasta frolla recipe (pastry crust – I cheated this time and used one from Trader Joe’s)
1 12 ounce jar marmalade (I used a combination of plum and orange)
2 large eggs
1/2 cup finely ground amaretti cookies (about 3 ounces, depending on the brand)

Place a rack in the center of the oven. Preheat the oven to 375 degrees. Roll out the dough between sheets of waxed paper or parchment. Line a 9-inch tart or cake pan with two-thirds of the pasta frolla, bringing the pastry up the sides of the pan just to the top. Save the other third of the pastry to make a lattice top.
Mix the jams (if using two different ones) and spread evenly on the pastry.
Beat one of the eggs in a small bowl until well blended, then add the amaretti crumbs and mix well. Spread this mixture evenly over the jam filling.
Roll out the remaining pastry. With a sharp knife or rolling pastry cutter, cut it into 1/2 inch wide strips. Arrange the strips on top of the tart in a diamond-shaped lattice. Turn the edge of the bottom pastry over the edge of the lattice top.
Beat the remaining egg in a small bowl, then brush the pastry with it.
Bake the tart for 30 to 35 minutes until nicely browned. Let cool for 10 minutes, then remove the tart from the pan and finish cooling it on a rack.

Variation:
Sprinkle 2 Tablespoons of finely chopped nuts – toasted almonds, hazelnuts, or walnuts – on the bottom pastry before pouring in the marmalade or jam.
At Masseria Astapiana, Villa Giusso in Vico Equense, near Sorrento, a fifteenth century former monastery now operating as a bed and breakfast and party venue, they make a rather complex, but not difficult to accomplish, version of this tart. Instead of using 12 ounces of marmalade, use only 6 ounces. Then dip about 28 whole amaretti quickly into dry white vermouth. Arrange a layer of the cookies over the marmalade, packing them in closely and pushing them slightly into the marmalade. Now combine 2 beaten eggs with 3/4 cup toasted and finely ground almonds. Pour this over the amaretti. There should be just enough to barely cover the cookies. Arrange a lattice pastry top. Bake as above.

Broccoli Romanesco Or Cauliflower “steaks” With Salsa Verde

Broccoli Romanesco or Cauliflower “steaks” with salsa verde

Broccoli romano, also known as broccoli romanesco, is probably my favorite vegetable (although artichokes are a close second). It’s not easy to find it here in the states, but occasionally I see it at farmers’ markets or even in my supermarket. When that happens, I don’t hesitate to buy it, even though it’s a bit pricey.
Aside from the taste, which is more like cauliflower than broccoli, it’s just a beautiful vegetable that is an exquisite example of fractals (go look that up in your Funk and Wagnalls – [if it still exists] – I guess I should say look that up in Wikipedia!)

In any event, even if you can’t find broccoli romano, you can make this recipe using cauliflower, which is easy to find in the markets.

First cut off the leaves and trim the stem, then slice into pieces about 1/4 inch to 1/2 inch thick.

Smear with some good olive oil and sprinkle with salt and pepper, then place it in the oven at high heat while you chop up herbs and other goodies for the salsa verde.

Flip the “steaks” over half way through cooking. If it’s getting too browned, lower the temperature.

Place on a platter then spoon the sauce over it.

Served with some quinoa and glazed carrots, it made for a colorful and delicious vegetarian dinner. For once, I didn’t miss the real meat.
 
Broccoli Romano “steaks” with salsa verde
1 head of broccoli romano (romanesco)
1/4 cup olive oil (plus more to brush on surface of broccoli romano)
juice of 1/2 lemon (or more if your lemon is small), plus a small piece of the lemon rind
2 cloves garlic, minced
3 T. red onion, minced
2 T. capers
fresh parsley, minced (about 3 or 4 T.)
salt, pepperPreheat oven to 425 degrees. Slice the broccoli romano – or cauliflower if you can’t find the broccoli romano – into pieces between 1/4″ and 1/2 ” thick. Smear them with olive oil, then sprinkle on some salt and freshly ground pepper.
Place them in the oven for about 15 minutes – flipping over once (and repeating the olive oil, salt and pepper).Take them out of the oven when they feel tender to the fork, or when you can easily pierce them with a knife. Depending on how thick you sliced them, they’ll need more time (or maybe less if they’re thinner than mine).
While they are cooking, make the salsa, by mincing the lemon rind, garlic, onion, capers and parsley. Add the olive oil, plus the lemon juice, and a little salt and pepper and stir everything together. Spoon the salsa verde over the broccoli romano or cauliflower steaks.

Doughnuts!

Doughnuts!

Doughnuts, doughnuts and more doughnuts. More doughnuts that we could possibly eat in one sitting, but with my decision to abstain from eating desserts for 40 days starting Wednesday (the beginning of Lent), I figured it’s time to indulge these last few days. 

The period before Lent that is called Carnevale in Italy is called Fasnacht in Southern Germany, Austria, Switzerland and the Alsace region of France, when doughnuts and other fried foods are traditionally consumed. Many descendants of Germans who live in Pennsylvania, (called the Pennsylvania Dutch – although they probably misappropriated the word Dutch from the word Deutsch, meaning German) also celebrate the Tuesday before Ash Wednesday as Fasnacht Day, and eat doughnuts, which they refer to as fasnachts.
The doughnuts my daughter-in-law and I made weren’t fried, but baked, and hopefully contain fewer calories. But no promises here.
 If you want calorie-free doughnuts, take a look at these — they’re painted by Wayne Thiebaud, an American artist known for his colorful paintings of pastries, cakes and other foods.
Fellow blogger Stacey Snacks gave me the idea to make baked doughnuts after she showed the pan she used when she made them. I quickly ordered one online:
But Thiebaud’s art was the inspiration for glazing my doughnuts in a medley of colors and flavors – from cinnamon sugar coated, to chocolate glazed, to powdered sugar coated, to lemon glazed, blueberry glazed and blood orange glazed.
My daughter-in-law Beth piped the doughnut batter into the greased doughnut pan using a pastry bag. If you don’t have a pastry bag, use a plastic baggie, cutting off a tip at one corner.
They take only 10 minutes to bake and you might be tempted to leave them in longer since they’ll be quite pale on top. Don’t. The bottoms are much browner and if you leave them in longer, they’ll be overcooked and dry.
You also don’t want to fill them too high, otherwise you risk losing the “hole” of your doughnut.
Flip them over to cool a bit, and then go to town with the frostings and toppings. I can just imagine sprinkling some chocolate “jimmies” or chopped nuts on top of this doughnut, couldn’t you? Why didn’t I think of it when I was frosting them?
 Or maybe some coconut on top of this doughnut glazed with confectioner’s sugar and the juice of a blood orange.
Invite a crowd over when you make these (or give some to the neighbors as I did), because this recipe gave me about two dozen doughnuts, even though it said it yields 12.
But who’s counting? You’ve still got a couple of days left before Lent. Make merry and indulge.
And for those of you who don’t observe Lent – you have no restrictions. What are you waiting for?

 

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Baked Doughnuts
King Arthur’s website says this recipe makes 12 doughnuts, but I got 24! My pan was obviously smaller than what the flour company uses.
1/4 cup butter (4 T.)
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 t. baking powder
1/4 t. baking soda
1/2 t. ground nutmeg
3/4 t. salt
1 t. vanilla
2 2/3 cup King Arthur unbleached all-purpose flour
1 cup milk
Preheat the oven to 425°F. Lightly grease two standard doughnut pans.
  1. In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.
  2. Add the eggs, beating to combine.
  3. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
  4. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  5. Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4″ shy of the rim.
  6. Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.
  7. For cinnamon doughnuts, shake warm doughnuts in a plastic bag with about 1/4 to 1/3 cup cinnamon-sugar. For sugar-coated doughnuts, shake doughnuts in a plastic bag with about 1/2 cup non-melting topping sugar (for best results), or confectioners’ sugar.
  8. For the chocolate frosted doughnuts, place 1/2 cup semisweet chocolate chips, 2 T. butter, 1 T. plus 1 t. light corn syrup and 1/4 t. vanilla extract into a microwaveable bowl. Microwave for 30 seconds, then stir until the chocolate is melted and everything is blended. Microwave for a few seconds longer, if necessary. Add extra corn syrup if needed to make a smooth, shiny glaze. Yield: about 1/2 cup glaze.
  9. Linda’s note:
  10. For the paler pink glazed doughnuts, I mixed confectioner’s sugar with the juice of 1/2 blood orange, adding enough liquid until it reached proper consistency. For the more vibrant pink color, I mixed confectioner’s sugar with some blueberry syrup I made by cooking blueberries, water and a little sugar with a little cornstarch and a squirt of lemon.
  11. For the white glazed doughnuts, mix some confectioner’s sugar with lemon juice until proper consistency. For the white powdered sugar doughnuts, put some powdered sugar into a small brown paper bag, add the doughnuts and shake.
No-Knead Ciabatta

No-Knead Ciabatta

The scent of bread baking in the oven and soup simmering on the stove while snow falls outside your window is one of life’s pleasures.
Ok, ok, so relaxing on a Caribbean beach with a Planter’s Punch while your friends and relatives back home are slipping on icy driveways is pretty high up there, too.
But if you can’t hop on a plane to Barbados or the Bahamas, you can at least satisfy your craving for really good bread with this recipe from Jim Lahey.
Lahey, if you recall, is the guru behind the no-knead bread recipe that swept the country (with good reason) many years ago. His first book, “My Bread,” contains this recipe for ciabatta that will spoil you for anything other than artisanal bread.
The only hitch is you need a special clay pot  – a Romertopf – and a pizza stone.
If you don’t have them, or don’t want to buy them, make Lahey’s original no-knead bread with the recipe here.
My kids bought the clay pot for me a couple of years ago when I first made this recipe.
I haven’t made it since — that is, until a couple of weeks ago, when snow was falling in the Northeast U.S.
Never mind that it’s nearly 70 degrees F. this week in New Jersey. You’ll want to bake this any time of year, no matter the temperature.
You have to give it some thought ahead of time, since the first rising takes 12 to 18 hours. Very little yeast is used, hence the need for a long rise, resulting in a dough that’s got a great texture – filled with wonderful small and medium sized holes.
After it’s risen to double in size, add just enough additional flour to shape it into a loaf, then let it rise again for an hour.
You’ll then cut it in half before placing it in the oven.
You need to stretch out the dough into a flatter shape and place it on top of the pizza stone (don’t worry, it seems like you’ve deflated it, but it will rise a little more in the oven.)
Then cover the dough with the overturned Romertopf pot that’s been heating in the oven – careful, it’s extremely hot!
Bake for 20 minutes, then remove the pot and bake another 10-20 minutes. Repeat with the other loaf, and you’ve got two gorgeous, crusty and delicious ciabatta loaves.
I guess you know that ciabatta means “slipper” in Italian, referring to the squat shape of the bread.
If it’s not stretched out sufficiently, the ciabatta becomes a little “stouter” in shape, which is fine too. It tastes just as good.
Another time, you might want to try shaping part of it into smaller, sandwich size rolls.

Add some prosciutto and burrata for a delicious panino.

Enjoy with some homemade soup for a satisfying lunch or dinner.
Or skip the soup, open a bottle of good red wine, add a chunk of cheese, slice up the bread and call it a day.

You won’t even miss that warm beach and Planter’s Punch.
 
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No-Knead Ciabatta
from Jim Lahey’s “My Bread”
printable recipe here

3 cups bread flour
1 1/4 t. table salt
1/4 t. instant or other active dry yeast
1 1/2 cups cool (55 to 65 degrees F.) water (I needed more – just add enough until you get a “loose” consistency but not so wet that it can’t be shaped)
additional flour for dusting

In a medium bowl, stir together the flour, salt and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours.

When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Dust the surface of the dough with flour and, with lightly floured hands, nudge the dough into roughly a 14 inch square. Fold the dough in half, and then crosswise in half again, so you have a square, roughly 7 inches on each side.

Place the dough in a warm, draft-free spot, cover it with a tea towel, and let rise for 1 hour. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.

Meanwhile, soak the clay baker for 10 minutes.

Half an hour before the end of the second rise, preheat the oven to 475 degrees F. with a rack in the center. Place the baker on the pizza stone, and put the stone and baker in the center of the rack.

Using pot holders, carefully remove the hot pot and stone from the oven, taking care not to set them on a cold surface. Using a dough cutter or sharp serrated knife, cut the dough in half. Shape each piece into a long flat loaf. Generously dust each loaf with flour (you will bake 1 loaf at a time). Pick up 1 loaf with both hands, quickly but gently stretch it to almost the length of the clay pot (roughly 10 inches) and place it on the stone. Using pot holders, cover the loaf with the inverted pot, and bake for 20 minutes.

Uncover the loaf and place the pot on another rack in the oven, to keep it hot for the second loaf. Continue to bake the first loaf for 10 to 20 minutes, checking the color of the loaf once or twice. It is done when the crust is a light chestnut color. Using pot holders, carefully remove the stone from the oven. Transfer the ciabatta to a rack to cool thoroughly, and bake the second ciabatta the same way.

Penne Alla Vodka

Penne Alla Vodka

It’s anybody’s guess whether this dish is really Italian or not. Some claim the dish was invented at Dante’s, a restaurant in Bologna, Italy. Luigi Franzese, a chef at New York’s Orsini restaurant in the 1970s is also sometimes credited. But other sources relate that a certain James Doty, a graduate of Colombia University, was the originator.
While its origins are murky, the flavor is not.
I’ve never seen it on a menu in Italy, but it’s certainly ubiquitous here in the states and for good reason — it tastes delicious.
It’s also perfect for the home cook owing to its ease of preparation. The whole dish comes together in less than 30 minutes.
It’s also perfect for those of you thinking of meatless dishes to prepare for Lent.
So what are you waiting for?
Pour yourself a Bloody Mary, but set aside a little of that vodka for Penne Alla Vodka.

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Penne Alla Vodka
printable recipe here1 lb. penne pasta

2 T. olive oil
1/2 cup minced onion
3 cloves garlic
4 cups tomato sauce (1 lb. 13 oz. can)
1/2 cup vodka
salt, pepper
red pepper flakes
1/4 cup cream
fresh basil, minced
1/4 cup grated parmesan cheese, plus more for the table.Sauté the onion and garlic in the olive oil until wilted. Add the tomato sauce, vodka, salt, pepper and a little of the basil, saving some whole leaves to decorate with at the end.
Cook the sauce over high heat until it starts to “sputter,” then lower immediately to a simmer for about 15 minutes to a half hour, stirring occasionally.

Bring the water for the pasta to a boil, adding salt. Dump the pasta into the boiling water and cook according to package instructions.

While the pasta is cooking, stir the cream into the sauce at low heat. When the pasta is al dente, drain it from the water and add it to the pot with the sauce. (I like to take out a little sauce from the pot in case it is too much sauce for the pasta. I don’t like my pasta to be “swimming” in sauce – just dressed lightly. You can always add it back in if it’s not enough).
Stir the pasta into the sauce while you have it over a simmer, until the sauce is permeated through the pasta. Turn off the heat and add 1/4 cup parmesan cheese.
Serve with more grated cheese at the table.