ChezCindy: Friendsgiving 4-Bean Salad

 

This delicious 4-Bean Salad may not be traditional for the Thanksgiving holiday table.  But I do think it might be the perfect addition for a Friendsgiving gathering.  

This classic bean salad features crunchy fresh green beans, plus creamy chickpeas, cannellini, and kidney beans.  A salad dressing of vinegar, oil, and herbs marinates the beans and the vegetables of fennel, celery, and red onions.  If you can boil water and open cans, this easy recipe is for you.  

Holiday 4-Bean Salad

5 teaspoons kosher salt, divided

8 ounces green beans cut into 1-inch pieces (about 2 1/2 cups)

1/2 teaspoon pepper

1/2 teaspoon ground coriander 

2 teaspoons Dijon mustard

1/4 cup white wine vinegar

1/2 cup extra virgin olive oil

3/4 cup diced red onion

3/4 cup diced fennel

1/2 cup diced celery

1 15-ounce can chickpeas, drained

1 15-ounce can cannellini or great northern beans, drained

1 15-ounce can red kidney beans

1/2 cup chopped soft herbs, such as parsley, mint, cilantro, or a combination

In a large saucepan add water deep enough to cover the beans and bring to a boil.  Then add 3 teaspoons of salt plus the cut green beans.  Cook the beans for 2-3 minutes until they turn bright green and are still crisp.  Drain the beans into a colander, then run cold tap water over them to stop the cooking.  Set aside to dry on a towel.  

As the beans are cooling and drying, make the salad dressing in a large bowl by adding 1 teaspoon salt, pepper, coriander powder, Dijon mustard, and vinegar, whisking together.  Slowly whisk in the olive oil to emulsify.  Add in the diced red onion, fennel, and celery, stirring to combine.  Set aside to marinate for 10-15 minutes.  Meanwhile, open the cans of beans and drain.  After the marinating time, add the cooled green beans, drained canned beans, and chopped herbs, gently tossing to combine with the salad dressing.  Taste for seasoning, adding more salt as needed.  Salad can set out at room temperature for serving.  

ChezCindy: Holiday Biscotti

 

Homemade biscotti is easier to make than you might think.  It does require a commitment of time as the cookies require a double baking process.  However, the steps are easy to follow.  In this recipe I have included two of my favorite ingredients, cherries and pistachios.  You could easily substitute walnuts and golden raisins, or chocolate chips.  

Holiday Biscotti

12 tablespoons unsalted butter, room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamon
3 large eggs, (one separated) at room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
1 1/3 cups almond flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup shelled pistachios
1/2 cup dried whole cherries
1/4 cup turbinado sugar

Preheat oven to 300 degrees.  Line a large sheet pan with parchment paper.  Set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar, cinnamon, and cardamom until light and fluffy, about 3-4 minutes.  Reduce the speed of the mixer to low, adding the 2 whole eggs one at a time, then add the remaining egg yolk, saving the white for later use, and vanilla.  Scrape down the sides of the bowl as needed during this mixing time.  

In a separate bowl, combine the all-purpose flour, almond flour, baking powder, and salt.  With the mixer on low, slowly add the flour mixture to the butter-sugar mixture, mixing until just combined.  Scrape down the sides and bottom of the bowl and add in the pistachios and cherries, mixing until just combined.  
Shape the dough into a ball, then divide in half.  Form each half into a log about 11-inches long.  Place each log onto the prepared sheet pan.  Use the reserved egg white to make an egg wash by whisking it with a teaspoon of water.  Lightly brush each log with the egg wash, saving the remaining for the second baking time.  Sprinkle 1 tablespoon of turbinado sugar over each log.  Bake for 45 minutes until lightly browned.  Remove from the oven, allow the logs to cool on the sheet pan for 30 minutes.  

Reduce the oven to 275 degrees.  Line 2 sheet pans with parchment paper.  With a serrated knife, cut each biscotti log into 1/2-inch slices.  Place the slices cut-side up onto the prepared sheet pans.  Brush each slice with the egg wash and generously sprinkle with turbinado sugar.  Bake for 45 minutes, turning each slice over once half-way through the baking time, until lightly browned.  Transfer the cookies to a baking rack to cool.  

ChezCindy: Pumpkin Skillet Cake with Molasses Cream Cheese Frosting

 

Not a fan of pumpkin pie?  Try this Pumpkin Skillet Cake.  The cake recipe uses the same spices as pumpkin pie and the baked cake has a creamy texture triggering the palette to think of pie.  It may be the best pumpkin cake I have ever had.  

The cream cheese frosting also lends to the creamy texture of each bite.  There is just a tablespoon of molasses in the recipe giving the frosting a pretty color as well as a flavor boost.  If molasses is not for you, consider using maple syrup.

Pumpkin Skillet Cake with Molasses Cream Cheese Frosting

For the Cake:

Unsalted butter, softened, for greasing the skillet

2/3 cup canola oil

1 cup dark brown sugar

3 large eggs, room temperature

1 teaspoon vanilla 

1 1/4 cups pumpkin puree

1 1/3 cup all-purpose flour

2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

For the Frosting:

4 tablespoons unsalted butter, room temperature

4 ounces cream cheese, room temperature

1 3/4 cups powdered sugar

1/2 teaspoon vanilla

1 tablespoon molasses

1/4 teaspoon fine sea salt

1 teaspoon heavy cream

Make the Cake:  Preheat the oven to 350 degrees.  Grease a 10-inch cast iron skillet with butter.  In a large bowl, whisk the oil and brown sugar together.  Switching to a rubber spatula, add the eggs one at a time mixing after each addition until well incorporated.  Stir in the vanilla and pumpkin puree. 

In a small separate bowl, add the flour, pumpkin pie spice, baking powder, baking soda, and salt, whisking together.  Transfer the flour mixture to the pumpkin mixture folding together with the rubber spatula until just combined.  Transfer the cake batter to the prepared skillet, placing into the hot oven baking for 35-40 minutes.  The cake will slightly dome in the center with a toothpick inserted into the cake coming out clean with just a few crumbs.  Cool in the skillet before adding the frosting.  

Make the Frosting:  In a medium bowl, add the butter and cream cheese using an electric mixer to combine.  Add the powdered sugar about 1/2 cup at a time, mixing well before adding the next addition.  Add in the vanilla, molasses, salt, and cream, mixing until the frosting is creamy and fully combined.  Frost the cake leaving a border around the edge for a pretty presentation.    

Recipe for Homemade Pumpkin Pie Spice   Pumpkin pie spice can be purchased in the spice aisle of your local grocer but consider making your own.  It is generally a combination of warm spices you most likely have in your pantry with a considerable difference in taste from store-bought. 

ChezCindy: Rice Pilaf with Confit of Tomatoes

 

This rice pilaf requires a bit of watching over to complete the various steps.  But the outcome is unique and delicious.  The cherry tomatoes and garlic cloves are slowly roasted in olive oil (which is the process of confit) before moving on to the next steps of adding the orzo pasta and basmati rice.  Back into the oven to bake the rice to fully cook the pilaf and vegetables.  Which allows the perfect amount of time to sear chicken or chops to accompany the pilaf.  

Baked Rice Pilaf with Confit of Tomatoes & Garlic

2 pounds cherry tomatoes (4 heaping cups)

12 garlic cloves, peeled

1 medium red onion, sliced vertically (1 cup)

1/2 cup parsley stems cut into 1/2-inch pieces

1/4 cup parsley leaves, reserved for serving

1 teaspoon dried thyme

1/2 cup olive oil

2 teaspoons kosher salt, divided

1 teaspoon pepper, divided

1/2 cup orzo pasta

2 cups basmati or jasmine rice

4 cups boiling water

Preheat the oven to 400 degrees.  Working with a large Dutch Oven pan, add the whole cherry tomatoes, garlic, onion, parsley stems, thyme, olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.  Cover the pan and place in the hot oven, cooking for 20 minutes.  Remove the lid and carefully scatter the 1/2 cup orzo pasta over the vegetables.  Replace the lid and continue cooking for 10 minutes.  

After cooking for a total of 30 minutes, remove the pan from the oven and again remove the lid.  Evenly scatter the rice over the vegetables without stirring, adding the remaining 1 teaspoon salt and 1/2 teaspoon pepper.  Carefully pour in the boiling water.  Replace the lid and continue cooking for 20-25 minutes until the water is absorbed and the rice is cooked.  Remove from the oven, while still covered with the lid, allow to set for 10 minutes.  Remove the lid and scatter the reserved parsley leaves and serve.  

ChezCindy: Sugar Crackled Oatmeal Cookies

 

This recipe might be one your great grandmother made when the event called for a "fancy" cookie.  The standout difference here is rolling the cookie in confectioner's sugar, more commonly referred to as powdered sugar, prior to baking.  When the cookie bakes and crackles, snowy white bits of sugar are left on the tops leaving an appealing invitation to devour this sweet confection.  

Confectioner's Sugar Crackled Oatmeal Cookie  

14 tablespoons unsalted butter, room temperature (1 3/4 sticks)

3/4 cup packed light brown sugar

2/3 cup granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

2 1/4 old-fashioned oats

1 teaspoon ground cinnamon

1 teaspoon sea salt

1 teaspoon baking soda

1 cup confectioner's/powdered sugar 

Makes 1 1/2 dozen cookies

Preheat the oven to 375 degrees.  Prepare two large cookie sheet pans, lining each with parchment paper.  Set aside.

In the bowl of a stand mixer, or a large bowl using a hand mixer, add in the butter, brown sugar, granulated sugar, creaming together until light and fluffy, about 3 minutes.  Add in the eggs and vanilla mixing until incorporated.  Add in the flour, oats, cinnamon, salt, and baking soda, mixing until just combined.  

Place the confectioner's sugar into a small bowl.  Scoop out about a tablespoon of the dough, rolling it in the palms of your hands to form a ball about the size of a golf ball.  Toss the ball in the bowl of confectioner's sugar, covering it completely.  Place each cookie ball onto the parchment lined cookie sheet pan.

Bake the cookies for 9 minutes, until golden brown and crackled.  Remove from the oven, letting the cookies cool completely on the cookie sheet pan.  Remove each cookie from the pan and enjoy.  

ChezCindy: Shrimp Panzanella Salad

 

This stunning Shrimp Panzanella Salad can be made year-round using common items found at the grocery store.  Or make the most from the last of summer's bounty from the Farmers Market using beautiful late summer tomatoes and peppers.  Hearty, healthy, and feeds a crowd!  

Shrimp Panzanella Salad
4 cups 1-inch diced bread from country loaf or ciabatta 
1 cup olive oil, divided
4 teaspoons kosher salt, divided
1 teaspoon pepper, divided
1 1/2 pounds shrimp (16 to 20-count), peeled and deveined 
1/4 cup red wine vinegar 
1 garlic clove, minced
1 tablespoon Dijon mustard
1 tablespoon agave syrup
4-5 Persian cucumbers, 1/2-inch diced
8-10 mixed color mini-bell peppers, 1/2-inch diced
2 pints mixed color cherry tomatoes, halved
1/4 cup capers, drained
1 5-ounce container baby arugula
1/2-pound feta cheese, crumbled
Preheat the oven to 400 degrees.  

For the croutons, place the diced bread onto a large sheet pan.  Drizzle with 2 tablespoons olive oil, tossing together with 1 teaspoon salt and 1/2 teaspoon pepper.  Spread out the croutons into an even layer.  Bake for 10-12 minutes until lightly browned.  Transfer the croutons to a large bowl, set aside.  

Dry the shrimp on paper towels.  Using the same sheet pan, toss the shrimp with 2 tablespoons olive oil and 1 teaspoon salt, spreading out the shrimp in an even layer.  Roast the shrimp for 7 minutes.  Transfer the shrimp to a plate to cool, set aside.

Make the vinaigrette by adding the vinegar, minced garlic, Dijon, agave syrup, 1 teaspoon salt, and 1/2 teaspoon pepper in a 2-cup glass measuring cup.  Whisk to combine.  While whisking constantly, slowly add in the 3/4 cup of remaining olive oil to emulsify the vinaigrette.  Set aside.

Putting it all together:  To the large bowl holding the croutons, add the diced cucumbers, diced peppers, halved cherry tomatoes, capers, and shrimp.  Add 1/3 cup vinaigrette, tossing gently to combine.  Add the arugula, feta and 1/2 cup vinaigrette, tossing to combine.  Taste for seasoning adding more vinaigrette if desired, and/or additional salt.  Serve at room temperature.  

ChezCindy: Citrus Olive Oil Cake

This simple citrus olive oil cake is an elegant treat all by itself.  Serving it with berries heightens the citrus flavor while adding beautiful color to the golden cake.  The olive oil contributes a pleasant flavor also keeping the cake moist much longer than butter does.  Be sure to use a lighter fruity olive oil and not one that is pepper-forward.  

Citrus Olive Oil Cake 

1 1/2 cups extra virgin olive oil

3 large eggs, room temperature
1 1/4 cups whole milk
zest and juice of 1 large lemon
zest and juice of 1 large orange
1 1/2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Preheat the oven to 325 degrees.  Using a 9-inch springform pan, lightly butter and flour the bottom and sides of the pan, or evenly spray with baking spray.  Line a sheet pan with parchment paper, setting the springform directly onto the parchment.  Set aside.

Working with a stand mixer fitted with the whisk attachment, combine the olive oil and eggs, whisking until smooth.  Add in the milk, lemon juice and zest, orange juice and zest, and the sugar.  Whisk until combined and smooth.  

Combine the flour, salt, baking powder and baking soda in a separate small bowl, whisking to combine.  With the mixer turned off, add the flour mixture to the bowl of the stand mixer, gently whisking until just combined.  Scrape down the sides and the bottom of the bowl, whisking again for just a minute.  Transfer the mixture to the prepared springform pan.  Place the sheet pan with the filled springform into the preheated oven, baking for 80-85 minutes.  As the time comes close to 70 minutes, check the top of the cake to be sure it is not browning too quickly before the cake is done.  If so, place a large sheet of foil loosely over the springform to prevent excess browning.  Test the cake for doneness at 75 minutes to gauge the baking time.  The cake-tester or toothpick should come out clean with just a few crumbs attached.  Continue baking at 5-minute intervals until the cake is fully baked.  Remove from the oven, allowing it to cool completely before removing the outer ring of the springform pan.  Serve with fresh berries if desired.