Swedish Meatloaf with Caramelized Cabbage (Kalpudding)

I planned to make this Swedish dish after spending the afternoon at IKEA. ūüôā I knew that we could buy the lingonberry preserves for the topping during our shopping spree too.

This recipe was adapted from The New York Times, contributed by Sam Sifton. I used a combination of ground pork and ground turkey instead of ground beef. Next time I would double the sauce- loved it. Sifton recommended serving it with boiled potatoes. We ate it with mashed new potatoes (my husband’s request) and roasted asparagus. It was such wonderful comfort food. Great.

Yield: 6 servings

For the Meatloaf:

  • 2 tablespoons unsalted butter
  • 1 head green cabbage, approximately 3 pounds, cored and shredded
  • 3 tablespoons molasses or golden syrup
  • coarse salt and freshly ground pepper, to taste
  • 1 pound ground turkey
  • 1/2 pound ground pork
  • 1 small yellow onion, peeled and chopped
  • 1 cup heavy cream
  • 4 tablespoons breadcrumbs
  • ‚Öď cup chicken, turkey, beef or vegetable stock, ideally homemade or low-sodium store-bought (or water)

For the Sauce:

  • ‚Öď cup lingonberry preserves
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon unsalted butter
  • dash of¬†Worcestershire sauce, or to taste
  1. Shred the cabbage in a food processor.
  2. Heat oven to 350, preferably on convection.
  3. Put a large pan over medium-high heat, and add the butter. When it starts to foam, add the cabbage and molasses, lower the heat to medium and sprinkle with salt. Cook slowly, stirring often, until all the liquid has evaporated and the cabbage is caramelized, approximately 20-25 minutes.
  4. While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream, breadcrumbs, salt and pepper. Mix again to combine.
  5. When the cabbage is done, add about a third of it to the meat mixture, and mix to combine.
  6. Grease an 8-inch-square or 8 x 10-inch baking pan, and transfer the meat mixture to it, spreading it out to cover the whole surface evenly.
  7. Spread remaining cabbage over the meat, pour the stock or water over the top and place in the oven, on a parchment-lined baking sheet, to cook for approximately 40 to 45 minutes, or until the cabbage is very, very caramelized, almost dry and crunchy at the edges.
  8. Allow it to sit for 10 minutes or so before serving.
  9. While the meat and cabbage cooks, make the sauce. Heat lingonberry preserves, vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.

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Easy Churros

We plan our Super Bowl menu around our star appetizer, guacamole. This year, we ate our favorite Creamy Chicken and Greens with Roasted Poblano Tacos as our main dish. Of course, we needed a fitting dessert to end our meal.

I’ve wanted to try these churros since first seeing the recipe around Cinco de Mayo 2016.¬†:/ Truth be told, they are not actually “true” churros… ūüėČ Yet, they are certainly a festive end to any Mexican-inspired menu. Perfect for our Super Bowl feast too.

This recipe was adapted from Martha Stewart Living. I cut the recipe in half and froze the prepared churros one day ahead prior to baking. We ate them dipped in warm dulce de leche- melted chocolate would also be delicious.

Yield: about 20 Churros

  • 8 ounces (1/2 box) all-butter puff pastry, thawed according to package directions
  • 1 large egg, beaten
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • warm dulce de leche or melted chocolate, for serving, as desired
  1. Preheat oven to 425 degrees, preferably on convection.
  2. On a lightly floured surface, roll out puff pastry into a 12-by-16-inch rectangle.
  3. Brush lightly with a beaten egg.
  4. Fold in half into a 6-by-16-inch rectangle; press out air bubbles, then cut crosswise into 1/2-by-6-inch strips.
  5. Twist into spirals, pressing ends to gently adhere.
  6. Place 1 inch apart on 2 parchment-lined baking sheets; freeze 30 minutes. (Can be made and frozen up to 1 day ahead.)
  7. Bake, rotating sheets halfway through, until puffed and golden, 15 to 20 minutes.
  8. Combine sugar and cinnamon. While still hot, toss half of churros with half of sugar. Repeat with remaining churros and sugar.
  9. Serve immediately with warm dulce de leche or melted chocolate, as desired.

I’m bringing this dessert to share at Angie’s Fiesta Friday #162, co-hosted by Sarah @Tales from the Kitchen Shed and Liz @Spades, Spatulas, & Spoons. Enjoy!

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Roasted Eggplant Lasagna

After making a fabulous dish from this book,¬†Flattened Chicken Thighs With Roasted Lemon Slices, I knew I had to try another. The preparation involved to make¬†this dish was a sharp contrast to the quick-cooking chicken thighs, but I knew it would be worth every minute. Twenty cloves of garlic too! ūüôā

This might be the most labor-intensive lasagna I’ve ever made, but it was certainly one of the best. The recipe was adapted from Mozza at Home: More than 150 Crowd-Pleasing Recipes for Relaxed, Family-Style Entertaining by Nancy Silverton with Carolyn Carreno. I used large eggs and substituted¬†some reduced-fat dairy. I also omitted the olives, straining the b√©chamel, pre-cooking the pasta, as well as broiling the baked lasagna.

Because I used un-cooked pasta when layering my dish, I was not able to use the genius tip of cutting the lasagna prior to baking. Thankfully, I didn’t have any difficultly cutting it after it was fully cooked.¬†Absolutely amazing!!

For the Eggplants:

  • 2 large eggplants (2 to 2 1/2 pounds)
  • 1 cup extra-virgin olive oil
  • 3 1/2 tsp coarse salt
  • 1/2 cup large garlic cloves (about 20 large cloves), peeled and sliced 1/16 inch thick lengthwise (preferably on a mandoline)
  • 28 ounce can crushed tomatoes (preferably San Marzano)
  • 1 1/2 tsp sugar
  • 1/2 cup (about 3 oz) pitted small black olives, such as Taggiasche, Nicoise, or Kalamata, optional
  • 3 T za’atar or dried oregano
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp red chile flakes

For the Cheese Sauce:

  • 1/2 large yellow Spanish onion, halved root to tip, peeled
  • 4 T (1/2 stick) unsalted butter
  • 1 arbol chile pod
  • 2 fresh or dried bay leaves
  • 1/4 cup unbleached all-purpose flour
  • 1 quart whole milk (I used 2 cups whole milk & 2 cups 1 percent milk)
  • 2 tsp coarse salt
  • 12 ounces (3 cups) shredded low-moisture mozzarella (part-skim okay)
  • 8 ounces (1 cup) fresh ricotta
  • 1/2 cup (about 2 ounces) finely grated Parmigiano-Reggiano
  • 2 large eggs, lightly beaten

For the Pasta & Assembly:

  • 16-ounce package dried lasagna noodles (I used DeCecco)
  • 1 cup (about 4 ounces) finely grated Parmigiano-Reggiano
  1. Prepare the Eggplant: The eggplant is roasted on the oven floor. If using an electric oven, adjust the oven racks so that one is closest to the oven floor and put a pizza stone on it. Preheat the oven to 500 degrees.
  2. Trim and discard the tip and stem ends of the eggplants and cut the eggplants into 1-inch cubes.
  3. Divide the eggplant pieces between two large baking sheets. Drizzle each portion with 1/4 cup plus 2 tablespoons of the olive oil. Toss and gently massage the cubes to coat the eggplant. Spread the eggplant cubes out in a single layer on the baking sheets.
  4. Cooking one batch at a time, put one baking sheet on the oven floor or on a pizza stone on the lowest rack and cook for 15 to 20 minutes, until the cubes are dark brown all over and beginning to lose their shape, rotating the baking sheet from front to back and moving the cubes with a metal spatula halfway through the cooking time so that they don’t stick.
  5. Remove the baking sheet from the oven, season with 1 teaspoon of salt; set aside.
  6. Repeat with the second batch of eggplant.
  7. Remove the baking sheet from the oven, season the second baking sheet or roasted eggplant cubes with 1 teaspoon of salt; set aside.
  8. Combine the garlic and the remaining 1/4 cup oil in a large Dutch oven or another large high-sided pot over medium heat.¬†Cook until the garlic is soft and very light golden brown, stirring constantly so it doesn’t burn, about 5 minutes.
  9. Add the tomatoes, sugar, and the remaining 1 1/2 teaspoons salt, stir to combine, and cook the tomatoes for 5 to 6 minutes, until they thicken slightly.
  10. Spoon out and reserve 1/2 cup of the tomato sauce.
  11. Add the roasted eggplant, olives (if using), za’atar or oregano, pepper, and red chile flakes. Stir to combine and cook until the eggplants have taken on the color of the sauce, about 5 minutes. (Add 1/2 cup to 3/4 cup water if the sauce becomes dry or sticky.)
  12. Turn off the heat and set aside while you make the cheese sauce.
  13. Make the Cheese Sauce (& Béchamel): Trim and discard the root end of the onion half. Cut the onion half in half again root to tip so the onion is quartered. Slice 1/4-inch lengthwise.
  14. Combine the butter, onion, chile pod, and bay leaves in a medium heavy-bottomed saucepan over medium-low heat.
  15. Cook, stirring often, until the butter is melted and the onion is soft but not brown, about 10 minutes.
  16. Add the flour, whisking constantly to remove any lumps, and cook for 2 minutes to cook off the flour flavor.
  17. Gradually add 1 cup of the milk, whisking constantly.
  18. Increase the heat to high and cook the sauce, whisking constantly, until it begins to thicken, about 1 minute.
  19. Add another cup of the remaining milk, whisking constantly.
  20. Return the sauce to a boil and add the remaining 2 cups milk, whisking constantly.
  21. Return the sauce to a boil, reduce the heat to low, and simmer, whisking or stirring constantly, until the sauce is thick enough to coat the back of a spoon, 3 to 4 minutes.
  22. Turn off the heat and stir in the salt.
  23. Remove and discard the chile pod and bay leaves.
  24. With a ladle, remove 1 cup of the béchamel; set aside.
  25. Add the mozzarella, ricotta, Parmigiano, and the eggs to the pot with the remaining béchamel and gently whisk to combine.
  26. Adjust the oven rack so that one is in the middle position. Preheat the oven to 350 degrees, preferably on convection.
  27. Assemble & Finish the Dish: Spread 1/2 cup reserved tomato sauce over the bottom of a 13 x 9-inch baking dish.
  28. Lay 6 half-sheets (or 3 full sheets) of lasagna on the bottom of the pan to cover it.
  29. Add half of the tomato-eggplant sauce (about 2 1/2 cups) and spread it evenly over the pasta.
  30. Spoon half of the cheese sauce over the sauce and spread it in an even layer to the edge and into the corners of the pan.
  31. Lay an additional 6 half-sheets (or 3 full sheets) of pasta over the cheese sauce. Press down on the pasta sheets with the palms of your hands to remove air bubbles and to ensure that the layers are flat and even.
  32. Spoon remaining tomato-eggplant sauce over the top; spread evenly.
  33. Spoon remaining cheese sauce over the top; spread evenly and to the edges and corners of the pan.
  34. Lay a final layer of pasta on top.
  35. Using a rubber spatula, gently spread the reserved béchamel evenly over the top of the lasagna.
  36. Sprinkle with Parmigiano.
  37. Put the lasagna on a baking sheet and put it in the oven to bake for 35 to 45 minutes, until the edges are golden brown and puffed up a bit. Rotate the pan halfway through the baking time.
  38. Remove from the oven and let cool for at least 1 hour before serving.

Note: The pasta can be prepared through step #34 a day in advance. Cover the pan and refrigerate until ready to bake.

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Garlicky Spaghetti with Mixed Greens‚Ä©

Almost as a “rule,” I increase the amount of garlic in every dish. Not this one! It incorporated two huge heads of garlic. Just my style. Mmmmm. ūüôā

This recipe was adapted from Food and Wine, contributed by Kay Chun. I also loved that there were so many greens- two pounds!  I used a combination of kale and mixed baby greens. I also used whole wheat spaghetti. Quick, easy, healthy, and great!

I’m bringing this dish to share at my favorite blog party, Angie’s Fiesta Friday #161, co-hosted by Laura @Feast Wisely this week. Enjoy!

Yield: 6 servings

  • 3/4 cup extra-virgin olive oil
  • 1 cup panko
  • 2 tablespoons finely chopped parsley
  • coarse¬†salt
  • freshly ground black pepper
  • 1 pound whole wheat spaghetti
  • 2/3 cup thinly sliced garlic (about 18 cloves or 2 large heads)
  • 2 pounds kale, mustard greens, or other mixed greens stemmed and leaves coarsely torn (24 cups)‚Ä© (I used 1 1/2 pounds kale & 1/2 pound mixed baby chard, kale, & spinach)
  • 2 tablespoons fresh lemon juice
  1. In a small skillet, heat 1/4 cup of the olive oil. Add the panko and toast over moderate heat, stirring, until golden, about ‚Ä®5 minutes. Stir in the parsley and season with salt and pepper. Transfer to a paper towel‚Äďlined plate to drain; let cool.
  2. Meanwhile, in a pot of salted boiling water, cook the spaghetti until al dente. Drain well, reserving 1 cup of the pasta water.
  3. In a large pot, combine 
the remaining 1/2 cup of oil with 
the garlic and cook over low heat, stirring occasionally, until the garlic is fragrant and 
light golden, 7 to 8 minutes.
  4. In batches, add the greens and cook, tossing, until wilted, about 3 minutes. Season with salt and pepper.
  5. Add the pasta, 1/2 cup of the reserved pasta water and the lemon juice; cook, stirring, until a sauce forms, 2 minutes.
  6. Divide the pasta among bowls and top with the panko.

Note: The toasted panko (without the parsley) can be stored in an airtight container at room temperature overnight. Stir in the parsley before serving.

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French Apple Cake

I’ve had baking a French Apple Cake on my bucket list for a long time. A celebratory Valentine’s Day dessert was my excuse! ‚̧ This version was custardy and absolutely wonderful. We ate it with a scoop of vanilla bean ice cream but it could also served with a dollop of softly whipped cream.

This recipe was adapted from Marie-Hélène Brunet-Lhotse, a top editor of Louis Vuitton City Guides (and a restaurant critic for the Paris edition), published in Around my French Table: More than 300 Recipes from My Home to Yours by Dorie Greenspan, via Epicurious.com.

Greenspan emphasized the importance of using diverse fruit in the cake to include crisp, soft, sweet, and tart apples for the best result. I used a combination of Fuji, Granny Smith, Envy, and Opal apples. I also increased the vanilla, and substituted apple cider for the rum. Delicious!

Yield: Serves 8

  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • pinch of coarse salt
  • 4 large apples (if you can, choose 4 different kinds)
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 3 tablespoons dark rum or fresh apple cider
  • 1 teaspoon pure vanilla extract
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled
  • whipped cream of ice cream, for serving
  1. Center a rack in the oven and preheat the oven to 350 degrees F, preferably on convection.
  2. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it.
  3. Whisk the flour, baking powder, and salt together in small bowl.
  4. Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
  5. In a medium bowl, beat the eggs with a whisk until they’re foamy.
  6. Pour in the sugar and whisk for a minute or so to blend.
  7. Whisk in the rum/apple cider and vanilla.
  8. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter.
  9. Switch to a rubber spatula and fold in the apples, turning the fruit so that it’s coated with batter.
  10. Scrape the mix into the pan and poke it around a little with the spatula so that it’s evenish.
  11. Slide the pan into the oven and bake for 45 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
  12. Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren’t any apples stuck to it.)
  13. Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.
  14. To Serve:¬†The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream. Marie-H√©l√®ne’s served her cake with cinnamon ice cream and it was a terrific combination.

Note: The cake will keep for about 2 days at room temperature. (The flavor may even improve with time!) The cake is too moist to cover completely; leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.

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Pressure Cooker Pork Ragu with Pappardelle

I made this dish to celebrate Valentine’s Day with my meat-loving husband. ‚̧ One of his absolute favorite dishes is a pork ragu served over¬†pappardelle; this dish is a wonderful weeknight version.

This recipe was adapted from the Good Housekeeping Test Kitchen. We ate it with roasted asparagus and cauliflower with a custardy French Apple Cake for dessert. My Valentine was pleased! ūüôā

Yield: 8 servings

  • 3 links (about 8 ounces) sweet Italian sausage, casing removed
  • 2 tsp extra-virgin olive oil
  • 2 1/2 lb. boneless pork shoulder, trimmed (I used country rib meat)
  • 2 medium carrots, finely chopped
  • 1 medium onion, finely chopped
  • 6 cloves garlic, chopped
  • 1 cup dry red wine
  • 28 ounces crushed tomatoes
  • 1/2 cup whole milk
  • 3 bay leaves
  • 1/2 cup packed fresh basil leaves, torn, plus more for garnish, if desired
  • 1 lb. pappardelle pasta
  • freshly grated Parmesan, for serving
  1. In pressure-cooker pot on medium-high, cook sausage in oil 5 minutes or until fat has rendered, breaking up meat as it cooks.
  2. With slotted spoon, transfer to large bowl.
  3. Season pork all over with 1/2 teaspoon each salt and pepper.
  4. In batches, add pork to pot; cook 4 minutes or until browned on two sides, turning once halfway through. Transfer pork to bowl with sausage.
  5. To pot, add carrots, onion and garlic; cook 8 minutes, stirring often.
  6. Add wine; cook 3 minutes.
  7. Return meat to pot and add tomatoes, milk, bay leaves and 1/4 teaspoon salt.
  8. Cover and bring up to pressure on high. Reduce heat to medium-low, maintaining pressure. Cook 20 minutes. Remove from heat; let pressure release naturally.
  9. Meanwhile, cook the pappardelle according to the package directions.
  10. Uncover cooker and discard bay leaves. Fork shred the pork. Stir in basil.
  11. Serve tossed with pasta, garnished with Parmesan.

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Weeknight Pork & Bean Soup with Cornbread Croutons

This rustic soup was described as a “delicious cross between baked beans and tomato soup.” It was quick to prepare and very flavorful. We ate it over rice, like a chili.

This recipe was adapted from Food and Wine, contributed by Grace Parisi. I increased the onions and garlic and used freshly made cornbread instead of a corn muffin for the croutons. We ate it with green salad and warm cornbread on the side. Great.

Yield: Serves 6

  • 7 slices (9-10 ounces) thickly sliced bacon, cut into 1-inch strips
  • 1 medium sweet onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 3 tablespoons tomato paste
  • 1 1/2 tablespoons pure maple syrup
  • 3¬†15-ounce cans pink beans with their liquid
  • 4 1/2 cups chicken stock (I used homemade Turkey Stock)
  • coarse salt
  • cayenne pepper
  • 8 ounces cornbread, cut into 3/4-inch cubes
  • chopped scallions, for garnish, optional
  • rice for serving, optional
  1. Preheat the oven to 400¬į, preferably on convection.
  2. In a medium saucepan, cook the bacon strips over moderately high heat, stirring occasionally, until they are browned and crisp, about 7 minutes. Transfer the crispy bacon to a plate and pour off all but 2 tablespoons of the fat from the saucepan.
  3. Add the onion and garlic to the fat in the saucepan and cook, stirring, until they are softened, about 5 minutes.
  4. Add the tomato paste and maple syrup and cook over moderate heat, stirring, until thick, about 3 minutes.
  5. Add the beans and their liquid and cook until slightly thickened, 2 to 3 minutes.
  6. Add the stock and bacon strips, season lightly with salt and cayenne pepper and simmer the soup over moderate heat until thickened slightly, about 15 minutes.
  7. Meanwhile, spread the cornbread cubes on a small baking sheet and bake for 7 to 8 minutes, until they are golden and crisp. Let the croutons cool slightly.
  8. Ladle the soup into deep bowls, garnish with the cornbread croutons and chopped scallions, as desired, and serve. (Serve over rice, if desired.)

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