Veggie-Loaded Pad See Ew

I cannot resist trying a new version of my husband’s favorite Thai takeout dish. I loved that this one seemed a little bit healthier. 🙂

I incorporated broccolini and baby cauliflower, trimming the large stalks, as well as snow peas. The original recipe also suggests using a combination of Chinese broccoli, bell peppers, and carrots.

This recipe was adapted from Half Baked Harvest Super Simple: More than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods by Tieghan Gerard. I used wide rice noodles and modified the proportions and method. It was fabulous.

Yield: Serves 4 to 6

• 24 oz fresh wide rice noodles
• 5 T dark soy sauce
• 5 T light soy sauce
• 2 T fish sauce
• 2 T oyster sauce
• 2 T honey
• 4 T canola or vegetable oil, divided
• 6 garlic cloves
• 8 to 10 cups mixed vegetables, trimmed into similar sizes (I used 8 oz broccolini, 12 oz baby cauliflower, and a large handful of snow peas)
• 1-2 jalapeño chilies, seeded and chopped
• 4 large eggs, beaten
• 4 chopped scallions or 2 T chopped cilantro, for garnish

1. Rinse the rice noodles under cold water to separate. Break into 4 to 6-inch pieces and set aside.
2. Combine the soy sauces, fish sauce, oyster sauce, honey, and 1/2 cup water in a small bowl.
3. Heat 3 T of the oil in a large skillet over medium-high heat. (I used a 14-inch stainless steel skillet.)
4. When the oil shimmers, add the garlic, vegetables, and jalapeño; cook until the vegetables are tender, about 5 minutes.
5. Push the vegetables to one side of the pan.
6. Add the remaining 1 T of oil to the empty side of the pan and then add the eggs. Cook, gently scrambling, until just cooked through, about 2 minutes.
7. Add the noodles and soy sauce mixture to the skillet and gently toss to combine all of the ingredients.
8. Simmer for several minutes or until the sauce coats the noodles.
9. Top with chopped scallions or cilantro and serve immediately.

Pecan Polvorones

These polvorones are also known as Mexican wedding cookies (or cakes), Viennese crescents, or butterballs. I was inspired to make a classic version of these cookies after my daughter baked a few variations for Spanish Honor Society events at her high school.

I made them to share with family for Easter but they were truly a trial run for my Christmas cookie assortment. 😉 I used pecans but the original recipe also suggests using walnuts. The dough can be formed into a crescent or a ball prior to baking.

The recipe is from Baking Illustrated: The Practical Kitchen Companion for the Home Baker with 350 Recipes You Can Trust by the Editors of Cook’s Illustrated Magazine. I trust Cook’s Illustrated to have a foolproof recipe. 🙂 The cookies were tender and perfectly crumbly.

Yield: about 48 cookies

• 2 cups whole pecans or walnuts, chopped fine
• 10 oz (2 cups) unbleached all-purpose flour
• 3/4 tsp fine sea salt
• 2 sticks (16 T) unsalted butter, softened but still cool
• 5 T (1/3 cup or 2 1/2 oz) granulated sugar
• 1 1/2 tsp vanilla extract
• 3 oz (3/4 cup) confectioners’ sugar, for rolling cooled cookies, plus more if needed

1. Adjust the oven racks to the upper- and lower-middle positions. Preheat the oven to 325 degrees F. (I set my oven to true convection.)
2. Line 2 large rimmed baking sheets with parchment paper.
3. Mix 1 cup of the chopped nuts, the flour and salt in a medium bowl; set aside.
4. Place the remaining cup of chopped nuts in a food processor and process until they are the texture of coarse cornmeal, about 10 pulses, being careful not to overprocess.
5. Stir the rest of the nuts into the flour mixture and set aside.
6. Process the granulated sugar in the food processor for 30 seconds to create a superfine texture. (no need to clean after processing the nuts)
7. Using an electric or stand mixer, cream the butter and the granulated sugar until light and fluffy, about 90 seconds.
8. Beat in the vanilla until combined. Scrape the sides and bottom of the bowl.
9. Add the flour mixture and beat at low speed until the dough just begins to come together but still looks scrappy, about 15 seconds. Scrape the sides and the bottom of the bowl.
10. Beat at low speed again until the dough is cohesive, 10 to 15 seconds longer. Do not overbeat.
11. Working with about 1 tablespoon of dough at a time, ration the dough. (I used a cookie scoop.)
12. The dough can be rolled into balls or formed into crescents. As the shape is formed, place on the prepared cookie sheets. (I formed the dough into balls. To form into crescents, form a ball and then roll into a 3-inch long rope. Place the rope on the baking sheet and then turn the ends to form a crescent.)
13. Bake until the tops are pale golden and the bottoms are just beginning to brown, 17 minutes on convection or up to 19 minutes in a standard oven. Rotate the pans halfway through the baking time.
14. Cool the cookies on the baking sheets for 2 minutes; remove with a wide metal spatula to a wire rack and cool completely, about 30 minutes.
15. Working with 3 to 4 cookies at a time, roll the cookies in the confectioners’ sugar to coat them thoroughly. Gently shake off excess.
16. Cookies can be stored in an airtight container up to 5 days. Before serving, roll the cookies in the confectioners’ sugar a second time to ensure a thick coating. Tap off the excess.

Vanilla Bean Sablés

I selected these wonderful cookies to share with family for Easter this year. I needed a dessert that would travel well and could be made in advance- perfect. They were reminiscent of Danish butter cookies. Everyone loved them!

This recipe is from Baking for the Holidays: 50+ Treats for a Festive Season by Sarah Kieffer. I modified the method and proportions. The recipe is similar to Dorie Greenspan’s version that I made several years ago. I used Greenspan’s technique to form the logs of dough.

I made one batch with unsalted butter and another with salted European butter. Both were delicous but we preferred the latter. Simple and classic.

Yield: about 30 cookies

• 1 cup (2 sticks or 227 g) unsalted butter or salted butter* (preferably European), at room temperature
• 2/3 cup (130 g) granulated sugar
• 1/3 cup (40 g) confectioners’ sugar
• 1 tsp fine salt (*if using salted butter reduce to 1/2 tsp salt)
• 2 large egg yolks (for dough) plus 1 large egg yolk (for the sugar coating)
• 1 vanilla bean, seeds scraped (or 2 tsp pure vanilla extract)
• 2 cups (240 g) all-purpose flour
• 1/2 cup (100 g) sanding sugar or other coarse sugar for sprinkling (I used turbinado)

1. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute.
2. Add the granulated and confectioners’ sugars, salt, and vanilla bean seeds and pod. Beat on medium speed until light and fluffy, 2 to 3 minutes.
3. Scrape down the bowl and add the egg yolks; mix on low speed until incorporated.
4. Add the flour and mix on low speed until just combined.
5. Discard the vanilla bean pod.
6. Lightly dust a work surface with flour. (I used a silicone pastry mat.)
7. Transfer the dough and divide into two equal parts.
8. Roll and form each half into a log about 1 1/2 inches in diameter and 7 to 7 1/2 inches long. (Alternatively, roll the entire batch into a 15 inch long log and then divide in half.)
9. Place each log on a large piece of plastic wrap, a few inches longer than the log. Wrap in the plastic wrap and refrigerate until firm, about 2 hours, or overnight. (I place the logs in a wrapping paper tube to maintain the shape.)
10. Preheat the oven to 350°F (180°C). (I set my oven to true convection.) Line two rimmed baking sheets with parchment paper.
11. Lightly beat the remaining egg yolk.
12. Spread the turbinado sugar in a 8 inch strip on a piece of plastic wrap.
13. Brush one log with the egg yolk and roll in the sugar. Slice into 1/2-inch-thick rounds, rotating the log between each cut. (Rotating the log keeps the slices more even.)
14. Transfer the rounds to the prepared baking sheets, spacing them about 2 inches apart. (I placed 8 to 10 cookies per sheet pan.)
15. Bake until the edges are light golden brown but the centers are still pale, 14 to 16 minutes, rotating halfway through the baking time. (I baked mine for 14 (one pan) to 15 minutes (two pans) on convection.)
16. Move the pan to a wire rack and let the cookies cool completely on the pan.
17. Repeat with the second log. (I used 2 additional sheet pans.)
18. Store cookies in an airtight container at room temperature for up to 3 days.

White Bolognese

This was my first white (tomato-free) Bolognese. I loved that this version incorporated mushrooms. I also substituted ground turkey for the ground pork to lighten it a little bit. Maybe I’ll try it with ground pork next time. 😉

This recipe was adapted from Cooking in Real Life: Delicious and Doable Recipes for Everyday via Food and Wine, contributed by Lidey Heuck. I modified the method and proportions. I used Cascatelli pasta but may try orecchiette next time. The fennel seeds were absolutely essential. Great.

Yield: Serves 6

• 4 oz diced pancetta
• 8 to 10 oz cremini mushrooms, cut into 1/2-inch pieces
• 4 small carrots, peeled and cut into 1/2-inch pieces (1 1/2 cups)
• 1/2 large or 1 medium onion, chopped (1 1/2 cups)
• 3 celery stalks, trimmed and chopped (1 cup)
• 2 T unsalted butter
• 1 tsp fennel seeds
• 1 tsp dried oregano
• 1 tsp Kosher salt, plus more to taste
• 1/4 tsp crushed red pepper
• 8 large garlic cloves, minced
• 1 pound ground turkey or ground pork
• 1/2 tsp black pepper
• 1 cup dry white wine
• 1 cup chicken stock, chicken broth, or water
• 1/3 cup heavy cream
• 1 pound uncooked orecchiette pasta (I used Cascatelli)
• 1/4 cup chopped fresh flat-leaf parsley
• grated Parmigiano-Reggiano cheese, for serving

1. Heat a large Dutch oven over medium-low to medium heat. (I used an enameled cast iron Dutch oven.)
2. Add pancetta, and cook, stirring often, until browned, about 4 to 6 minutes.
3. Add mushrooms, and cook, stirring occasionally, until liquid released by mushrooms has mostly evaporated, about 4 to 5 minutes.
4. Increase heat to medium to medium-high.
5. Add carrots, onion, celery, butter, fennel seeds, oregano, salt, and crushed red pepper. Cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes.
6. Add garlic, and cook, stirring constantly, until fragrant, about 30 seconds.
7. Add ground meat and black pepper. Cook, stirring constantly with a wooden spoon to break meat until browned, about 4 minutes.
8. Add wine and bring to a simmer.
9. Add broth and cream and return to a simmer.
10. Reduce heat to low; simmer, uncovered, stirring occasionally, until broth mixture is slightly thickened and reduced to about 5 cups, about 15 minutes.
11. While Bolognese cooks, bring a large pot of salted water to a boil over high heat. Add pasta, and cook according to package directions for al dente, stirring occasionally. Drain, reserving 1 cup of pasta water.
12. Add cooked pasta and 1/2 cup reserved pasta cooking water to Bolognese. Cook over low, stirring constantly, until a creamy sauce forms and coats pasta, about 3 minutes. Add remaining 1/2 cup of pasta water as needed to loosen the sauce.
13. Season with salt to taste.
14. Place in a serving bowl and garnish with parsley and cheese.

One-Pot Rigatoni alla Zozzona

I have several pasta dishes to share and this new family favorite seems like the perfect place to start. I have actually made this fabulous dish a couple of times since last fall.

This dish is a classic Roman pasta dish (where have I been?) that is a combination of cheesy, egg-rich pasta alla carbonara and spicy, tomatoey pasta all’Amatriciana. Google notes that the word zozzona “derives from the Roman word ‘zozzo’, which has multiple meanings. In fact, in Rome, in addition to meaning dirty, it indicates something particularly rich, caloric, substantial.” It’s no wonder this dish is a crowd-pleaser! The article describes it as “a dirty mess of delicious stuff.” 🙂

This recipe was adapted from chef Andrea Dell’Omo of Mamma Angelina, a trattoria in Rome, via Milk Street, contributed by Courtney Hill. The dish is simple but a few techniques ensure its success- the pasta is cooked in a minimal amount of water to add creaminess from the starchy water, the tomatoes deglaze the pan after cooking the meat, and the pan temperature is reduced prior to adding the eggs to prevent them from curdling. Perfect.

Yield: Serves 4 to 6

• 1 pound rigatoni
• Kosher salt and freshly ground black pepper
• 3 T extra-virgin olive oil, divided, plus more to serve
• 4 ounces pancetta or guanciale, chopped
• 8 ounces Italian sausage, casings removed (I used 2 hot and 1 sweet sausage)
• 1 13.8 oz box or 14.5 oz can crushed tomatoes 14 1/2-ounce can crushed tomatoes (I used Pomi)
• 1 large egg
• 2 large egg yolks
• 1 oz finely grated pecorino Romano cheese (1/2 cup), plus more to serve
• fresh basil, for garnish, optional

1. In a large pot over medium-high, bring 3 quarts of water to a boil.
2. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the pasta cooking liquid, then drain; set aside. (The pasta will finish cooking in the sauce.)
3. In the same pot over medium-high, combine 1 tablespoon oil and the pancetta. Cook, stirring, until it has rendered some of its fat and begins to brown, about 2 minutes.
4. Add the sausage and cook, breaking it into small pieces, until browned, about 3 minutes.
5. Using a slotted spoon, transfer half of the pancetta-sausage mixture to a small bowl; set aside.
6. Into the pancetta-sausage mixture in the pot, stir the tomatoes. Bring to a simmer over medium and cook, stirring, until thickened, 6 to 8 minutes.
7. Stir in 1 cup of the reserved pasta water, then the pasta. Cook, stirring and tossing, until the pasta is al dente, 3 to 5 minutes.
8. Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons oil, the egg and yolks, pecorino, 1 teaspoon pepper and 1/4 cup of the reserved pasta water. (It is important that the pasta water has cooled slightly so that it doesn’t curdle the eggs.)
9. Remove the pot from the heat.
10. Add the egg mixture and reserved pancetta-sausage mixture. Stir until the sauce thickens slightly and clings to the pasta, about 2 minutes. If needed, add reserved cooking water 1 tablespoon at a time to adjust the consistency.
11. Taste and season with salt. Serve sprinkled with basil, additional pepper and cheese, and drizzled with additional oil, as desired.

Turkey Shepherd’s Pie

I love a festive holiday meal. We ate this “lighter” version of a classic shepherd’s pie for our St. Patrick’s Day dinner with soda bread and roasted asparagus. My husband described it as a delicious blend of meatloaf and chicken pot pie. 🙂

The recipe was adapted from today.com, contributed by Kelly Vaughan. I modified the method and proportions. I loved the wine and the herbs in the filling. It was saucy and tasty.

Yield: Serves 6

• 1 pound russet potatoes, peeled and halved (I used 2 potatoes)
• 1/2 cup heavy cream or half and half, plus more as needed
• 5 T unsalted butter, divided
• 2 tsp Kosher salt, divided, plus more to taste
• 1 tsp freshly ground black pepper, divided, plus more to taste
• 2 T neutral oil, divided (I used canola oil)
• 1 pound 93% lean ground turkey
• 1 large yellow onion, diced
• 2 large carrots, diced
• 2 celery sticks, diced
• 6 large garlic cloves, minced
• 2 tsp chopped fresh thyme
• 2 tsp chopped fresh rosemary
• 2 tsp chopped fresh sage
• 1 T tomato paste
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1 T all-purpose flour
• 1 cup frozen peas

1. Preheat the oven to 400 F, preferably on convection.
2. Make the topping: In a medium pot, add the potatoes and cover with 1-inch cold water. Bring to a boil over high heat, then reduce the heat to medium and continue to cook until the potatoes are fork-tender, about 22 minutes.
3. Heat the cream and 4 tablespoons of butter in a small saucepan over low heat, stirring occasionally to prevent scorching.
4. Add 1 teaspoon salt and 1/2 teaspoon of pepper to the cream and butter. Stir to combine.
5. Drain the potatoes in a colander.
6. Press the cooked potatoes through a potato ricer into the pot containing the seasoned cream and butter. Stir to combine. Set aside.
7. Make the Filling: In a large straight-sided skillet set over medium-high heat, add 1 tablespoon oil and heat until shimmering. (I used a stainless sauté pan.)
8. Add the ground turkey and 1 teaspoon kosher salt and 1/2 teaspoon pepper. Cook, breaking up the meat with a spoon, until browned, 7 to 9 minutes.
9. Using a slotted spoon, transfer the meat from the skillet to a bowl and set aside.
10. Add 1 tablespoon of oil and heat until shimmering. Add the onion, carrots and celery, and sauté until softened and translucent, 8 to 10 minutes.
11. Add the garlic, thyme, rosemary, and sage, and cook for about 1 minute.
12. Add the turkey back to the skillet and stir to combine.
13. Add the tomato paste and stir to combine.
14. Lower the heat to medium-low, add the white wine and cook for about 2 minutes, stirring occasionally.
15. Add the chicken stock and 1 tablespoon butter, and cook, stirring to combine, about 1 minute.
16. Add flour and stir to combine, bring to a simmer and mix until the liquid has slightly thickened.
17. Add the peas and cook, about 2 minutes.
18. Taste and season with salt and pepper.
19. Transfer the turkey mixture to a 2-quart oval baking dish and spread in an even layer. Top with mashed potatoes and spread evenly to cover the filling.
20. Bake for 20 minutes on convection or up to 25 minutes in a standard oven.
21. Broil on high for an additional 3 to 5 minutes, until the potatoes begin to brown. Serve immediately.

Beer Cheese

We enjoyed this delicious beer cheese before our St. Patrick’s Day shepherd’s pie and soda bread. Beer cheese is good. It may have been more Irish if I had incorporated an Irish beer but I used a Negra Modelo instead. 😉

This recipe was adapted from Bon Appétit, contributed by Amelia Rampe. I halved the recipe and modified the method and proportions. We used a small spreader to put the beer cheese on crackers and pretzels and dipped in celery and carrot sticks. Pita chips, water crackers, radishes, and/or cucumbers would also be great additions. It is very important that the dip is at room temperature prior to serving.

Yield: Serves 6

• 4 oz mild cheddar, coarsely grated, at room temperature (about 1 cup)
• 4 oz extra sharp cheddar, coarsely grated, room temperature (about 1 cup)
• 2 garlic cloves, finely grated or pushed through a garlic press
• 1 T Worcestershire sauce
• 1/2 tsp Colman’s mustard powder (I used dry mustard)
• 1/2 tsp hot sauce (I used Chipotle Cholula)
• pinch of cayenne pepper
• pinch of kosher salt
• 6 to 7 T (3 oz)(about 3/8 cup) flat brown ale, at room temperature (see Note)(I used Negra Modelo), or more, to adjust consistency
• finely chopped chives, for garnish
• assorted crudités, such as carrots, radishes, cucumbers and/or celery, cut into 3-inch pieces
• assorted crackers, such as Club crackers, saltines, rye crackers, and/or water crackers, for serving (I used pretzels too)

1. Pulse grated cheese and garlic in a food processor until finely chopped.
2. Add Worcestershire, mustard powder, hot sauce, cayenne, and salt and pulse until well combined (mixture will clump together).
3. With motor running, slowly add beer and pulse until mixture is smooth but still grainy, about 2 minutes. (additional beer can be added to adjust the consistency)
4. Transfer to a serving bowl and stir with a rubber spatula to combine.
5. Top with chives.
6. Serve with crudités and crackers.

Note: To bring the beer to room temperature faster and make it flat, you can whisk it on the stovetop over low heat or heat in a microwave in short increments, stirring in between. (I left the bottle open in the refrigerator overnight to make it flat. I brought it to room temperature on the counter with the cheeses.)

Do Ahead: Beer cheese can be made 2 days ahead; transfer to an airtight container and chill. Bring to room temperature before serving.