Sunday, November 20, 2011

Winter Squash Pizza Bake

Sliding in at the end of Orange Skies week at I Heart Cooking Clubs with this Winter Squash Pizza Bake.  For Orange Skies week we were to use an orange fruit or vegetable recipe, and I've had my eye on the recipe for Winter Squash Pizza in Tessa's book Apples for Jam since I first flipped through it a few months ago.  I love squash and pizza and this recipe just plain old sounded good to me. 

Winter Squash Pizza
Tessa Kiros -- Apples for Jam, page 82

1/2 small winter squash (I used a butternut squash)
5 to 8 tablespoons olive oil
1 cup all purpose flour, for dusting -- I only needed about 1/2 cup
1 - 8 ounce can tomato sauce
1 to 2 teaspoons dried oregano -- I used an Italian seasoning spice blend that included oregano
1 cup grated mozzarella cheese

Peet the winter squash, cut out the seeds and cute the flesh into very thin long slices about 1/16 inch thick. Put the slices in a colander; sprinkle with salt and leave for about 1 hour. Rinse them very well and pat them dry. Preheat oven to 350.

Drizzle 2 and 1/2 tablespoons of olive oil into a round 10 or 12 inch baking pan (I used a 10 inch springform pan) and spread it to coat the bottom of the pan. Put the flour on a plate and pat both sides of the squash slices in it. Make a slightly overlapping layer of slices in the baking pan. Trickle the tiniest bit of olive oil over this layer; then repeat the layering and oiling until you have used up all the squash -- you should have four or five layers.

Mix a little salt into the tomato sauce (taste first and make sure extra salt is needed!) and dot here and there over the top of the squash.  Put into the oven and bake for about 50 minutes, until the bottom is sizzling and the top is turning quite golden. Scatter the oregano over the top, crushing it between your fingers.

Sprinkle with the mozzarella and return to the oven for 5 or 10 minutes, until the cheese melts and browns slightly.  I broiled for a touch at the end to brown the cheese.

Cool a little before serving in wedges like pizza.   

I thought this was pretty good.  I'm not quite sure about the "wedges like pizza" because the squash was very thoroughly cooked (meaning mushy, as squash gets) by the end of the 60 minutes in the oven.  The edges were a little crispy with the cheese, but this was more of a scoop and use a fork kind of dish.  I thought this would have been great served with some crusty bread to serve this on. 

Although I enjoyed this, my kids were not convinced and only had one bite each, the in-house required bite to try something new to see if they like it, and they all apparently didn' kids are on an anti-squash kick lately and I'm not sure why since I love all kinds of squash.  Maybe picky daddy's tastes are rubbing off (he is an avid squash hater).   I would say if you love pizza and love squash, as I do, give this a go, but if you are on the fence and don't like the texture of squash maybe this isn't the one to turn you into a squash lover.   I'm glad I tried it and could see making it again if I had some extra squash to use up, I would just be prepared to make a seperate dinner for everyone else :)

Wednesday, November 9, 2011

Banana Hazelnut Bread

This recipe is my pick for I Heart Cooking Clubs November Potluck. We love banana bread at our house and I am always up for trying a new recipe even though we have a favorite. I had some extra bananas on their way out so I figured I'd give Tessa's Banana Bread recipe a try and add some hazelnuts, as were suggested in the recipe preface...

Banana Hazelnut Bread
Tessa Kiros -- Apples for Jam page 349

1/4 pound plus 1 tablespoon butter
1 cup firmly packed dark brown sugar
3 or 4 medium ripe bananas, mashed -- I used 3
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
pinch of salt
2 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
4 tablespoons warm milk
approx 1/2 cup chopped hazelnuts (optional of course, if you are not a nut fan)

Preheat the oven to 350 and butter a 12 by 4 inch loaf pan. I do not have a 12 by 4 inch loaf pan but recently purchased this Kaiser 10 by 4 inch loaf pan so gave it a try with this recipe and it worked perfectly.

Cream the butter and sugar until smooth and then whisk in the mashed bananas. Add the eggs, vanilla, cinnamon, and a pinch of salt and whisk in well. Sieve in the flour and baking powder and beat until smooth. Mix the baking soda into the milk and stir into the batter. Stir in nuts if using.

Scrape the mixture into the pan...

and bake for about 50 minutes, until the bread is crusty on the top and a skewer poked into the middle comes out clean. Turn out onto a rack to cool. Serve warm or cold, plain or toasted with butter, but allow to cool completely before storing in an airtight container, where it will keep well for several days. I doubt it was last that long, our loaf didn't :)

I thought that this was a delicious version of banana bread that I wouldn't hesitate to make again.  It's nice for me to think of humble homey banana bread, a family favorite, being baked in kitchens around the world.  I personally loved the hazelnuts in the bread, but picky husband picked them out, sorry honey! Anyway, the kids liked this one as much as I did, so it was a winner in my book :)

Friday, November 4, 2011

Chinese Restaurant Style Sesame Tofu

This is one of my very favorite tofu dishes. I love Chinese restaurant style fried tofu, and this recipe is even better than any restaurant tofu I've had. I found the recipe a few years ago and have used it many times. It takes a long time to prepare and is quite a bit of work, but it is easy, and in the end - all the work is worth it, in my opinion :)

The original recipe is for chicken, if you eat/like chicken, I bet it is fabulous! I swapped out the chicken for tofu and the first time I made this. I didn't really know what to expect, which is usually the case while trying to swap the meat out of a recipe for, and this was such a delicious surprise when it turned out. My only change to the recipe (other than swapping out the meat of course) is to dredge the marinated tofu pieces in cornstarch before frying. Here is a recipe I've posted previously that has more in depth directions if you are new to frying tofu: Sweet and Sour Crispy Tofu.

Chinese Restaurant Style Sesame Tofu
adapted from this recipe @
this will make about moderate 4 servings, I usually double it

1 - standard size block of extra firm tofu (I like Mori-Nu brand) cut into approximate 1/2 inch cubes, does not have to be neat or fancy, small triangles also work well


2 tablespoons light soy sauce
1 tablespoon cooking wine or 1 tablespoon dry sherry
3 drops sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil

2 cups cornstarch (for dredging the marinated tofu)

1/2 cup water
1 cup vegetable broth
1/4 vinegar (you can use white, apple cider, or rice vinegar, they all work nicely)
1/4 cup cornstarch
1 cup sugar (white or brown, brown makes a nicer, darker sauce, I think, but I've tried both and they both work fine)
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chili paste or sauce like sriracha (more if you like spicy, less if you are serving to kids, like only 1/4 tsp)
1/4 teaspoon garlic powder

Oil for frying
Sesame Seeds for sprinkling on top
Rice to serve with (I like jasmine or jasmati)

Mix the marinade ingredients (the first 9 ingredients listed) and marinate the tofu for 20 minutes. I like to use a shallow pan, the tofu is very fragile after marinating so you have to be gentle.

Whisk together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low, stirring occasionally, and keep warm while you are deep-frying the tofu.

Dredge the tofu in cornstarch, giving a nice thick coating, be gentle so the tofu don't break apart.
Add the coated tofu pieces a few at a time into your frying vessel (I like to deep fry in my electric skillet, so easy and you can add lots of tofu pieces at a time) and deep-fry until golden brown (about 2 minutes). Remove with slotted spoon. Drain on paper towels and then place tofu in warm oven (130 degrees) while you continue frying. Repeat with the remainder of the tofu. Just before you are finished deep-frying, bring the sauce back up to a boil.

To serve, put the tofu over a bowl of rice, spoon over some sauce, enough to coat the tofu and a little extra to flavor the rice. Sprinkle on sesame seeds and enjoy! It is important to not mix the tofu with the sauce until you are serving this because the tofu will get soggy quickly and tastes much better crispy crunchy.

If you give this a try I hope you enjoy it as much as we do! This is a favorite of my middle son, and my daughter who usually does not like tofu at all likes this dish, my youngest likes it as well. Go light on the chili paste if you are serving this to kids. Happy cooking!

Thursday, November 3, 2011

Sautéed Tomatoes in Olive Oil and Rosemary over Mafaldine Pasta

Over at I Heart Cooking Clubs the theme of the week is: In My Pasta Bowl... and in my pasta bowl there was a delicious mingling of flavors with Tessa Kiros recipe for Sautéed Tomatoes in Olive Oil and Rosemary (from her book Apples for Jam on page 46) served over mafaldine pasta. Mafaldine pasta noodles are long and thin mini ruffled lasagna type noodles that are just perfect for sopping up juicy sauces, they are one of my favorite pasta shapes and the kids love them too.

The tomatoes I used in this recipe are extra special since they are from my husband's grandmother's farm and were her last batch of the season. Picky husband hates tomatoes, but he gladly accepted their tomato offer while he was over fixing grandma's computer the other day because he knows I love them! There are a lot of great tomato recipes in Tessa's book Apples for Jam and this is another one. These are suggested to be served over toasted bread, with a meat main course, or as a way to dress pasta, and that's what I did. The rosemary is also pretty special because it is my first time using fresh rosemary from my very own rosemary plant, way to go herb garden :) I've had the plant all summer but had not used it at all, now that I have my own stash I will have to be on the lookout for more fresh rosemary recipes!

Sautéed Tomatoes in Olive Oil and Rosemary
Tessa Kiros -- Apples for Jam
About 6 ripe and firm but juicy medium tomatoes
4 tablespoons olive oil
2 cloves garlic, peeled and squashed a bit
2 small rosemary sprigs
Salt and freshly ground black pepper (optional -- I left off the pepper)

Cut the tomatoes into quarters from top to bottom. Heat the oil in a large nonstick frying pan and add the tomatoes, garlic, and rosemary sprigs. Cook over quite high heat at first, until the undersides of the tomatoes are deep golden. (the golden color was a little tough to achieve for me) Turn them gently. The skins may be loosening a but, which doesn't matter - just try to keep them as intact as possible. Sprinkle with some salt and pepper if you like.

Lower the heat and cook for about 10 minutes, or until the juice from the tomatoes mingles with the oil and makes a syrup in the bottom of the pan. If the garlic cloves seem to be getting too dark, just sit them on top of one of the tomatoes. Cook until the tomatoes have a lovely color and look roasted rather than boiled. (a little unsure if I achieved this desired effect, but they were delicious so I'm not complaining) Serve warm or even at room temperature. Serves 5.

While the tomatoes were cooking I was also boiling up a pot of pasta. I drained it and tossed it with a little butter to prevent sticky noodle syndrome and ladled over some sautéed tomatoes and their delicious sauce.

Topped with some freshly shredded parmigiano reggiano, I don't think you could ask for a better filling for your pasta bowl :)

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