Thursday
Jan132011

Day 13.....The Sopranos: Family Cookbook

Isn't this fun....a Sopranos cookbook? Who knew that they had time to write a cookbook between all the action! But I do know that Italians know how to create great family meals. Not sure if there is much of an audience outside of the fans of the show, but the cookbook does come in a Kindle version....the demand must be out there. The cookbook is full of pictures but also has interviews of the stars of the show (sometimes in character).

I quickly found what I wanted to cook, a Ricotta Pineapple Pie. The boys love desserts and I love easy desserts. The recipe was very simple to make. I felt like I was eating cheesecake minus the high calorie cream cheese. It also was not as sweet as a cheesecake is. This was so good even our dog enjoyed it (he has some amazing jumping skills!). My oldest liked this so much he would like me to make it again today. My husband liked it so much he wanted 3 pieces of it. I really think you could top this with any sort of nice jam as well....I have a fig jam that I think would taste great on this.

Hey, did you know that I started a new blog called 365 Clever Cookbooks.  I am cooking out of 365 cookbooks in 365 days.  Nuts you say....I am on day 13 and feeling fine!  Please check it out over at wordpress.  Leave me a note and let me know what you think.

Ricotta-Pineapple Pie, page 61

Ingredients:

 

  • 1 tablespoon unsalted butter, softened
  • 1/4 cup fine graham cracker crumbs
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • One 15-ounce container ricotta
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1 tsp. grated lemon zest
  • 1 tsp. vanilla extract

For the Topping:

 

 

  • One 20-ounce can crushed pineapple in syrup
  • 1/4 cup sugar
  • 1 Tablespoon cornstarch
  • 2 tsp. fresh lemon juice

Directions:

 

 

  1. Preheat the oven to 350 degrees. SPread the butter over the bottom and sides of a 9 inch pie pan or springform pan. Add the crumbs, turning the pan to coat the bottom and sides.
  2. In a large bowl, stir together the sugar and cornstarch. Add the ricotta, eggs, cream, lemon zest, and vanilla and beat until smooth. Pour the mixture into the prepared pan.
  3. Bake for 50 minutes, or until the pie is set around the edges but the center is still slightly soft. Cool to room temperature on a wire rack.
  4. To make the topping, drain the pineapple well, reserving 1/2 cup of the liquid. In a medium saucepan, stir together the sugar and cornstarch. Stir in the 1/2 cup pineapple juice and the lemon juice. Cook, stirring, until thickened, about 1 minute. Add the pineapple. Remove from the heat and let cool slightly.
  5. Spread the pineapple mixture over the pie. Cover and chill for at least 1 hour before serving.

To Joyful, Simplified Living,

MS. Simplicity

 

Sunday
Dec262010

One Recipe - Two Ways: Charred Poblano & Zucchini Soup


So my friend Sara blogs some really great recipes. You see she is a chef, caterer and mother of 4....so whatever she makes is yummy! Go find her blog and follow it and comment on it....you will thank me later! Whatever she blogs about, it goes in my "recipes I want to make file". (This is a file I have on my computer that I "clip" all those tidbits of information that I want to see sometime in the future. I use OneNote as my online file box. I love it, it keeps me organized and has great search capabilities. So if I want to search for all recipes with chocolate, it can do it. This is not your mother's recipe box.)

So when Sara blogged about Poblano peppers, I had to try. I love poblano peppers but they have always scared me. What, I need to char them? What, I need to peel the skin off? Well guess what....it wasn't that hard. I have conquered my fears of the poblano and I will make this soup again and poblano peppers everywhere beware.

This soup makes a lot....it is yummy and spicy and warms the insides on a cold North Dakota evening. I had leftovers and I had to think what could I make that the whole family would eat. Remember I have two fussy kids that I have to feed? So that is where my go to food of choice comes in....the rotiserre chicken. Youngest fussy child will eat the chicken legs off the chicken for his dinner. Middle fussy son will eat it if I turn into something Mexican. From that was born the idea to make poblano chicken enchilads. I used the soup as my enchilada base. Can I dare say it was beyond yummy. My husband looked at me and said "I think I like it even better this way". That to me is a ringing endorsement and in this recipe goes in my "recipes I have made" file box.

Before you read this recipe here are some things that I tweaked. Instead of using a blender, I have a hand imersion blender. If you do not have one of these, you must go out and buy one. This is one of my favorite kitchen gadgets. I simply leave the soup in the pot and blend away. When done, in it goes to the diswasher...easy! The other thing I thought of was why didn't I chop and freeze all that zuchini from the summer? Buying zuchini from the grocery store goes against my grain. So next fall I will be stocking up on freezing zuchini so that I can make this soup all winter long. Oh and I topped my soup with some corn chips, cillantro and pumpkin seeds that I had on hand. You could garnish with so many things, this soup is so versitale! Enjoy!

You can see Sara's post here
Charred Poblano & Zucchini Soup

Ingredients:

  • 4 chiles poblanos
  • 5 zucchini squash (diced)
  • 2 medium white onions, sliced
  • ½ head of garlic, minced
  • 1 lime (juiced)
  • Salt and black pepper to taste
  • 1 quart of chicken stock
  • 1 1/2cups cream
  • Cilantro to garnish
Directions:

  1. Roast the poblano chile in the oven on broil (until blistered) or over an open flame on a grill or gas stove when completely blistered, place in a bowl covered with plastic wrap for about 10 minutes to loosen the skin. Set aside.
  2. In a heavy 4 quart saucepan, heat oil and add zucchini, onions and garlic Saute for about 5 minutes. Add chicken stock and let simmer.
  3. Peel the poblana chiles and add the “meat” to the soup. Simmer another 10 minutes.
  4. Puree the mixture in a blender until smooth. Add cream and lime juice heat through.
  5. Before serving, garnish with a little cilantro, sour cream and tortilla chips.

Poblano Chicken Enchiladas

Ingredients:

  • Leftover soup....I had about 4 cups
  • 2 cups of grated cheese, divided
  • 8 four tortillas
  • 1 rotissere chicken
Directions:

  1. Shred the chicken and combine 2 cups of the leftover soup and 1 cup of cheese.
  2. Spray the bottom of the 9 by 13 inch pan and spon 1/4 cup of the sauce on the bottom of the pan. Fill each tortilla with about 1/4 cup of the mixture, roll and place in the bottom of the pan. Fill pan and top with remaining soup and sprinkle the remaining cheese on top.
  3. Bake at a 350 degree oven for about 30 minutes or until cheese and bubbly.

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