No-Stir Crockpot Risotto

I’ve been traveling around these past few weeks, which is no excuse for not posting; let it suffice as feeble explanation. Dinners on my return nights have been mostly one-pot meals (the best option for these chilly days), some made in my Dutch oven, others in my wok, and many more in my crockpot.

Crockpots are the polyester pantsuits of the culinary world. Despite a surge in re-fashioning in the past few years, they have never been fashionable, despite their functionality, and they have all of the glamour of New Year’s Eve spent at the local Laundromat.

Thus it was with concerted effort that my sister and I thanked our parents for the twin crockpots we received years back. The accompanying recipe booklets further hindered our enthusiasm, Half of the recipe titles included the words “surprise” or “magic,” which conjured up images of eye of newt-toadstool stew.

We should have known our mother knew better. She looked beyond the corny pastel-bunny motif and saw instead a time-saving wonder-appliance for her graduate school daughters. And sure enough, once we put our gizmos to the test, our balking turned to believing.

My first foray into crockpot cooking was memorable for reasons extending beyond the dinner I produced. One bleak February morning, I loaded my pot with an assortment of beef and vegetables and dashed out the door into an arctic Indiana day. Ten hours later, I turned the knob to my apartment door, shaking from the cold and the nervous anticipation of discovering a gravy explosion on my kitchen walls and ceiling.

Far from disaster, my apartment was filled with the enticing fragrance of old-fashioned beef stew laden with sweet herbs and tender vegetables. The most unassuming of kitchen appliances had transformed my barren dwelling into the home-sweet-home in the space of a day. It has been true love ever since.

Here is the risotto recipe I made on Saturday night in the very same crockpot; it couldn’t be easier, and the flavors can be varied according to what’s on hand. I usually throw some leftover roast chicken or sausage in, but because I’d been away for a few days, no such leftovers were available. The vegetarian option was just as satisfying and stick-to-the-ribs good.

No-Stir Sundried Tomato Risotto

I find the sundried tomatoes in the oddest places in the supermarket; the produce department, the health food section, and adjacent marinara sauce to name a few locales. But sometimes I luck out and find them cozied up to the canned tomatoes, which seems the most logical place. Hence if they are not in place (a), in your market, proceed to place (b), (c), or (d); they're there, somewhere.

Still thinking about those sundroed tomatoes, blot off some of their oil before chopping; it will make them easier to chop, as well as control the amount of oil you’re adding.
2 teaspoons olive oil
1 garlic clove, minced
1 and 1/4 cups raw Arborio rice
1/2 cup dry white wine
3 and 1/2 cups low sodium chicken or vegetable broth
3/4 cup roughly chopped oil-packed sundried tomatoes
1/2 cup freshly grated Parmesan cheese

Combine the rice & oil in the insert of th4 crock-pot to coat. Stir in the white wine, broth, and sundried tomatoes. Cook on HIGH for 2-3 hours (mine usually takes about 2 and 1/2 hours). Right before serving stir in the Parmesan cheese. Makes 4 generous servings. (Enjoy with a glass of the remaining wine).

Nutrition per Serving (1/4 of recipe):Calories 311; Fat 3.4g (poly 0.2g, mono 1.6g, sat 1.4g); Protein 7.7g; Cholesterol 3.1mg; Carbohydrate 67.3g; Fiber 4.1; Sodium 784mg)
(Note: I did the nutrition analysis using Diet Analysis Plus 7.0.1)

Don't Forget Gnocchi...

I am so sorry to be missing in action, dear readers. That croup from the other day got worse, and I have been hacking myself awake all night. I finally got the drugs I need, and am feeling better able to bake, cook, and generally face the world.

Getting on to business, I have two important announcements:

(1) If, by chance, you happen to live in the Pittsburgh area, I will be doing some puff pastry demonstrations for Pepperidge Farm this Saturday (December 13th) at two Giant Eagle Market District stores. I would love to have you stop by. Moreover, the first 50 people to stop by will receive a free copy of my Puff Pastry Perfection book. Free book, free samples, good cheer, and you can get some shopping done, too--stop by and say "hi"!

Here are the locations and times:

South Hills Village Square
7000 Oxford Drive, Village Square, Bethel Park, PA 15102
Demo time 11 – 1pm

Shadyside Market District
5550 Centre Ave. Pittsburgh, PA 15232
Demo Time 2-4

(2) Second on the agenda is dinner. Easy, cozy dinner. I'm talking gnocchi.

I don't know why I forget about gnocchi so often. It's a dish I almost always order when it's on an Italian menu, it's right there with the pasta, and it's even faster to prepare than pasta.

I looked up and saw it on the top shelf of the pasta aisle section last week, so I scooped up three packages to have on hand. Come Tuesday of this week, when I was feeling particularly crummy, but nevertheless hungry, said gnocchi came to the rescue.

I am more than happy to fork up my gnocchi with a bit of butter and a crumble of cheese, or a light toss of marinara sauce, but I was craving salty, so I made a half-batch of one of my favorite pasta recipes--Double Olive Pasta--from epicurious and used the gnocchi in place of the pasta.
This is one of my parents' favorite pasta dishes, too; I don't make it often, because Kevin is not a fan of olives, but considering I was the one in need of some California-style soul food, I decided to make it anyway (and he ate it anyway; have I mentioned that he's great?).

It hit the spot, and I'm thinking of sticking with gnocchi for this dish from here on out; the potato pillows have a faint sweetness that complements the briny olives.

Whether you try this recipe, or a gnocchi dish that's far simpler (you can use any sauce you choose), do throw a few packages (and a bottle or two of marinara; oh, and some chopped frozen spinach, too, it's such an easy, healthy add-on) into the basket on your next supermarket visit; you'll be so glad you did in the days to come.

Quick Double Olive Gnocchi

Look for packages of potato gnocchi in the pasta section of your supermarket.

2 tablespoons olive oil
1/2 of a large red onion, chopped
3 garlic cloves, chopped
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
1 14 1/2- to 16-ounce cans ready-cut tomatoes with juices
1/2 cup sliced pitted black olives
1/2 cup sliced pitted green olives
1 1-pound package vacuum-sealed potato gnocchi
1/2 cup grated Parmesan cheese
Optional: chopped flat-leaf parsley & additional grated Parmesan cheese

Bring a large pot of water to a boil.

Meanwhile, heat the oil in large saucepan over medium-high heat. Add chopped onion, garlic, oregano and crushed red pepper and sauté 5 minutes. Add tomatoes with their juices and black and green olives; simmer until sauce begins to thicken, about 8 minutes.

While sauce simmers, cook the gnocchi according to package directions in the pot of boiling water; drain.

Add cooked gnocchi and the 1/2 cup Parmesan cheese; toss until sauce coats gnocchi. Season to taste with salt and pepper. If desired, garnish with parsley and additional Parmesan. Makes 4 servings.

Nutrition per Serving (1/4 of recipe):
Calories 261; Fat 3.3g (poly 1.6g, mono 1.4g, sat 0g); Protein 7.1g; Cholesterol 41mg; Carbohydrate 51.4g; Fiber 3.6; Sodium 613mg)
(Note: I did the nutrition analysis using Diet Analysis Plus 7.0.1)

Totally Awesome Whole Wheat Gingerbread Cookies

It's true: I fell off the cookie wagon. Life, work, Christmas shopping, and some croupy junk in my chest (shared with sir Nickerdoodle) got the better of me Thursday and Friday. I suppose I'll just have to make two batches of cookies on two of the days ahead. Oh, so sad :)!

Nick is down for his nap, which has given me time to make the first round of gingerbread men for our little kids cookie-decorating-party tomorrow. I decided to keep the party simple (given the ages--all two year olds and one 4 year old), and bake the cookies ahead of time, and keep their contributions to slathering, sprinkling, and eating.

This recipe is adapted from one that appeared in the December 2002 issue of Bon Appetit. I loved it then--I'm especially keen on the fact that there is no creaming of butter, or chilling of dough. I like it even better with my modifications (far more spice, white whole wheat flour, and dark molasses).

When you mix it up in the saucepan, you may think you've done something wrong, because it looks wet and fudge-like. Not a worry, that's how it should look. When you turn it out onto a floured board and knead in the all-purpose flour (this part is pure therapy, like massaging warm clay), it becomes smooth and pliable; it's also a dream to roll out. Enjoy!

Totally Awesome Whole Wheat Gingerbread Cookies
2/3 cup molasses (not robust)
2/3 cup packed dark brown sugar
2 tablespoons ground ginger
1 tablespoon ground cinnamon
1 teaspoon ground cardamom (optional—I do love the cardamom; you could also use allspice)
1/2 teaspoon ground cloves
2 teaspoons baking soda
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces
1 large egg, lightly beaten
3 and 3/4 cups white whole wheat flour (e.g., King Arthur brand)
1/2 teaspoon salt
1/4 cup all-purpose flour

Preheat oven to 325°F. Line 2 large cookie sheets with parchment paper.

Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat. Stir in baking soda (mixture will foam up), then stir in butter a few pieces at a time, letting each addition melt before adding next, until all butter is melted. Stir in the egg until combined; stir in white whole wheat flour and salt.

Transfer dough to a lightly floured surface and knead, dusting with as much of the 1/4 cup all-purpose flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute. Halve dough, then wrap 1 half in plastic wrap and keep at room temperature.

Roll out remaining dough to 1/4 inch thickness on a lightly floured board.

Cut out cookies with cutters; transfer to prepared sheets, arranging them about 1 inch apart.

Bake cookies in upper and lower thirds of oven; switching position of sheets halfway through baking, until edges are slightly darker, 11-13 minutes total (do not overbake—watch carefully!). Transfer cookies to racks. Cool completely. Repeat with remaining dough and scraps (re-roll once). Makes about 3 dozen medium cookies, Decorate, or eat straight up.

1-2-3 Bittersweet Chocolate Truffles

I'll cut to the chase: chocolate.

Bittersweet chocolate, to be precise, made into exquisite truffles, with affordable, readily available ingredients from the supermarket. They're gorgeous, so easy to make, and the flavors are endlessly variable. I even tested them with non-dairy cream cheese (Tofutti brand) and they were perfection.

I advise making these when no one else is around. You'll want the privacy to lick your hands, bowl, spatula and cookie scoop post-rolling.

Speaking of cookie scoops: if you like to bake cookies and you do not yet own one, or two or more, you need to remedy the situation post haste. They make perfectly shaped drop cookie and balls (scoop, then roll between hands), which means each cookie in every batch will be baked perfectly. They are also ideal for truffles, meatballs, and more. Although expensive at cooking stores, they are now very affordable (about $5) at superstores like Target and (I know, boo-hiss) Wal-Mart.

So-Easy Bittersweet Chocolate Truffles
1 and 1/3 cups bittersweet chocolate chips (e.g., Ghiradelli)
1 8-ounce package 1/3-less-fat cream cheese, softened
2 teaspoons vanilla extract
3/4 cup natural cocoa powder (not Dutch process)

Melt the chocolate in a microwave-safe bowl according to package directions. Beat the cream cheese in a medium bowl with an electric mixer until smooth and creamy. Blend in melted chocolate and vanilla. Refrigerate until firm.

Use a small cookie scoop or tablespoon to shape into 36 balls. Place cocoa on a dinner plate; generously roll and coat truffles in cocoa. Place on parchment or wax paper-lined cookie sheet. Refrigerate at least 1 hour. Store in an airtight container between sheets of parchment or wax paper. Makes 3 dozen truffles.

Non-Dairy/Vegan Chocolate Truffles: Substitute 1 8-ounce tub Tofutti brand “Better Than Cream Cheese” for the cream cheese.

Variations:
Go wild--think spices, extracts, citurs juice and zests, nuts, coconut, you name it. Don't forget to vary the chocolate, too from semisweet, to milk to white.

Spiked Truffles: Use 1 tablespoon of your favorite spirit or liqueur in place of the vanilla.

Dipped Truffles: Melt a 12-ounce package chocolate chips (bittersweet, semisweet, or white). Use fork to dip truffles; return to cookie sheet. Decorate with a sprinkle of chopped chocolate, pralines, candies, sprinkles—whatever suits your fancy—then refrigerate 1 hour.

Healthy Christmas Sugar Cookies

Well, "healthy" may be a stretch. But healthier, absolutely. My family always made a huge batch of sugar cookies a week or so before Christmas, followed by an entire afternoon of frosting and decorating. I revived the tradition a few years back; if you are feeling Grinch-y, baking and frosting butter cookies, with Christmas carols blasting in the background, will lift your spirits.

I've enlightened these by replacing all-purpose flour with a mix of 1/2 white whole wheat flour and 1/2 cake flour; the latter makes these extra-tender. I've also cut back on the butter, just a bit, and replaced it with a tablespoon of canola oil.

The big flavor boost comes from browning the butter. It only takes a minute to swirl the butter in the pan until nutty brown, and what a difference it makes. It's the something-something that everyone will notice, but few will be able to identify. Be prepared for plenty of "wows". A double-dose of vanilla further bolsters the perfection factor. Enjoy!

Browned Butter Rolled Christmas Cookies

These are perfect for decorating, but also yummy straight up. You can make them now, and roll them later, too. Prepare the dough up to the point of shaping into disks, then tightly wrap in plastic. Place in zipper top bag and refrigerate for up to 2 days or freeze for up to 1 month. If you freeze the dough, return to room temperature before rolling out. Store the cookies in an airtight container for up to 3 days or freeze for longer storage.
3/4 cup white whole wheat flour (e.g., King Arthur Brand)
3/4 cup unsifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter
1/2 cup sugar
1 tablespoon canola oil
1 large egg
1 teaspoon vanilla extract

Adjust the oven rack to the upper third of the oven. Preheat to 350°F.

In a medium bowl whisk the flours, baking powder and salt.

Melt the butter in a small saucepan over low heat. Cook about 1 minutes, swirling the pan, until the butter turns a nutty brown. Transfer to a medium bowl. Add the sugar and oil. Beat with an electric mixer 1 minute on medium speed. Add the egg and vanilla; beat 2 minutes on medium-high speed. Add the flour mixture and mix on low speed until just combined. Divide the dough in half and press each piece into a disk.

Line 2 cookie sheets with parchment paper. Working with one disk at a time, roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut out cookies with small (about 2- to 2 1/2-inch) cookie cutters. Place the cookies about 1/2 inch apart on the prepared baking sheets.

Bake the cookies in the upper third of the oven, 1 sheet at a time, 5-7 minutes until slightly golden on the edges (do not overbake). Let rest on cookies sheets 1 minute, then transfer with spatula to wire racks. Cool completely.

Nutrition per Serving (1 cookie):
Calories 54; Fat 2.2g (poly .4g, mono .5g, sat 1.3g); Protein 1g; Fiber: 0.4 g; Cholesterol 11mg; Carbohydrate 8g.

Tis the Season to Eat Cookies

Apparently I have too much time on my hands (oops, busted a button laughing at that one), because I've decided to make a new cookie recipe (and perhaps a few candies) every day of December, up until Christmas Day. Whee!

I love my added work ethic.

Fear not; I will post other items along the way, but to me, Christmas just isn't Christmas without some baking frenzy. Blame it all on my dear mother, who made countless cookies, fudge, and feasts for Christmas and Boxing Day every advent. And if she did it all by hand. That's right; she used no mixer my friends, but rather a wooden spoon (for crying out loud), for creaming pounds and pounds of butter. And yes, she is awesome.

Don't worry; I'm sticking to my enlightened agenda for the sweets. No need to settle on all-elastic waistbands just yet.

First up, mini chocolate brownie cupcakes (I'm counting these as cookies) with Turkish coffee flavors (cardamom & espresso). They are moist and fudgy, thanks to the dates, and keep well for up to a week. Play with the flavors as much as you like; leave out the Turkish flavors entirely or create new pairings (perhaps chocolate peppermint or chocolate tangerine?).

Mini Chocolate-Cardamom Brownie Cupcakes

These freeze like a charm. Good luck making them last.

1/3 cup water
2 teaspoons instant espresso powder
1/3 cup pitted dates, coarsely chopped
1/4 cup unsweetened cocoa powder (not Dutch process)
1 ounce bittersweet chocolate (not unsweetened), coarsely chopped
3 tablespoons packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon ground cardamom
2 tablespoons white whole wheat flour (or all-purpose flour)

Preheat oven to 325°F. Spray the cups of 12-cup mini muffin pan with nonstick cooking spray.

Bring the water, espresso powder, and dates to a boil in a medium saucepan. Transfer mixture to a food processor; add the cocoa powder and chocolate; pulse to combine. Let cool 2 minutes. Add the brown sugar, egg, vanilla, baking soda, cardamom, and a pinch of salt. Pulse until smooth. Add flour and pulse just until incorporated.

Divide batter into prepared cups. Bake 18-21 minutes or until a toothpick comes out clean. Cool cupcakes in pan on a rack 10 minutes, then turn out onto rack. Turn right side up and cool completely. Makes 6 servings (2 pieces per serving)

Nutrition per Serving (2 brownie cupcakes):
Calories 108; Fat 5.0g (poly .98g, mono 2.4g, sat 1.4g); Protein 3g; Fiber: 1.9 g; Cholesterol 0mg; Carbohydrate 15g.