ChezCindy: Mixed Berry Tart

 

This Mixed Berry Tart looks impressive, but it is actually quite easy to make.  I used my favorite pie dough recipe, but the rest is made with store bought ingredients.  

I most always have frozen discs of homemade pie dough in my freezer, making this tart come together very quickly one afternoon when I was craving a sweet treat.  The pie crust is baked and cooled.  Then fill it with your favorite jarred jam and add a mix of fresh berries.  Use the leftover pie dough when rolling out the crust to make cutouts for topping the berries.  A light sprinkle of powdered sugar and the tart is ready to serve!  

Mixed Berry Tart

1 pie dough for 12-inch crust, homemade or store bought

1 13-ounce jar of berry jam

2 pints blackberries, raspberries, and/or blueberries 

2-3 tablespoons powdered sugar

Recipe for Favorite Pie Dough  

Preheat the oven to 350 degrees.  Roll out the pie dough to 12 inches.  Place the dough into a 10-inch fluted tart pan with a removeable bottom, fitting in the bottom and up the sides of the pan.  Cut off the excess dough saving the scraps to roll out for cut outs to top the finished pie.  Use a fork to prick the bottom of the dough.  Line the tart shell with a large sheet of foil, filling the pan with pie weights/beans.  Place the tart onto a sheet pan, placing it onto the bottom rack of the oven, baking the shell for 15 minutes.  Remove the sheet pan from the oven, carefully removing the foil along with the pie weights/beans.  Return to the oven baking for another 5 minutes until golden brown.  Remove from the oven and set aside to cool completely.  Meanwhile roll out the scraps.  Use a cookie cutter to cut out shapes of different sizes.  Place the cut outs onto a separate sheet pan and bake on the middle rack until lightly golden brown.  Set aside to cool.  

Once the baked pie crust is cool, spoon the berry jam evenly over the crust filling the tart.  Place the fresh mixed berries into the jam evenly spacing them as desired, lightly pressing into the jam.  Place the cooled cut out shapes over the jam and berries.  Lightly sprinkle with powdered sugar.  Serve at room temperature.  

 

ChezCindy: Roasted Broccoli with Lemon & Parmesan

 

This delicious side dish is welcome on most dinner tables, and it is easy to prepare.  It pairs well with most proteins or pasta and can be serve hot from the oven or at room temperature.  You will find versions of this recipe in the cookbooks for both Ina Garten and Bobby Flay with slightly different additions.  Ina’s recipe adds toasted pine nuts and fresh basil.  While Bobby adds Calabrian chiles, of course.

Roasted Broccoli with Lemon & Parmesan

2 large heads of broccoli

3 tablespoons olive oil, divided  

2 large lemons, cut in half

2 teaspoons kosher salt

1/2 teaspoon pepper

1/3 cup toasted nuts, chopped (cashews, hazelnuts, or pine nuts)

1/3 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees.  

Cut the broccoli into florets, leaving 1 inch of stalk in place.  For the remaining stalks, peel and cut crosswise into 1-inch pieces.   On a large, rimmed sheet pan, toss the broccoli with 2 tablespoons olive oil, salt and pepper.  Evenly spread out the broccoli.  Place the halved lemons, cut side up, at each end of the sheet pan brushing the tops with the remaining tablespoon of oil.  Roast in the hot oven for about 20 minutes, turning the broccoli about half-way through the cooking time, until the broccoli is crisp-tender and slightly browned.  

Remove from the oven.  Carefully squeeze the juice from each lemon half over the broccoli.  Sprinkle the chopped nuts, and grated Parmesan cheese over the broccoli.  Return the pan to the oven roasting for an additional 4-5 minutes.  Serve hot or at room temperature.  

ChezCindy: Roasted Salmon and Vegetables Tray Bake

 

This tray bake roasted salmon and vegetables makes for an easy weekday dinner or for an elegant dinner to share with friends.  I used thin asparagus and tiny marble potatoes to roast along with the salmon.  The choice of vegetables can be swapped out.  However, the success of the roasted vegetables is dependent on cutting the vegetables so that they cook in the same amount of time as the salmon.  Broccolini and mushrooms would be a good mix or consider using fresh green beans and thinly sliced carrots.  

1 side of salmon, about 1 1/2 pounds, skin-on

3 tablespoons of Dijon mustard

1 tablespoon whole grain Dijon mustard 

3 tablespoons of brown sugar

kosher salt

1-pound thin asparagus, ends removed

1-pound multi-colored marble-size potatoes, cut in half

1 medium red onion, cut into small-size wedges 

2 tablespoons olive oil

kosher salt

Preheat oven to 425 degrees.  Prepare a large sheet tray with sides by covering it with foil.  Set the salmon onto prepared sheet tray, skin-side down.  

In a small mixing bowl, combine the mustards and brown sugar.  Spread the mustard mixture evenly over the topside of the salmon.  Lightly sprinkle with salt.  Scatter the cut vegetables around the salmon.  Drizzle the olive oil over the vegetables and evenly sprinkle with the salt.  Place the tray into the hot oven onto the bottom rack.  

Roast for 15-18 minutes, depending on the thickness of the salmon.  Internal temperature should read at 135 degrees.  Use a small knife to poke through the potatoes to be sure they are tender.  Remove the tray from the oven, allow to rest for a few minutes.  

Cut the salmon into portion sizes.  Carefully slide a narrow, flat spatula between the salmon flesh and the skin of the fish.  The skin should separate easily and remain stuck to the foil.  Spoon out a portion of the roasted vegetables onto the plate and serve.  

ChezCindy: Chocolate Layer Cake

 

Make this chocolate layer cake for a special occasion or simply because you love chocolate cake.  It does take a bit of time to put together but it is worth the effort when you have time to devote to making it.  The cake remains moist for days, if it is not completely eaten in one day as possible in this household.  We do love our chocolate!     

Chocolate Cake with Chocolate Buttercream Frosting

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder, sifted
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs, lightly beaten
2 teaspoons vanilla
1 cup hot coffee

Preheat oven to 350 degrees.  Butter three 8-inch round cake pans, line each with parchment paper, lightly dust the pans with flour.

Combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment.  Mix on low speed until combined.  In a separate medium bowl, add the buttermilk, oil, eggs and vanilla, whisking to combine.  With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. With the mixer still on low, add the hot coffee until combined.  Turn off the mixer, scrape down the sides of the bowl and scrape the bottom to be sure all ingredients are well combined.  

Evenly divide the batter between the three prepared cake pans.  Bake for 22-24 minutes until a toothpick comes out clean when tested in the center of the cake.  Cool in the pans for 20 minutes.  Remove cake from the pans, transfer to a cooling rack to cool completely.

Chocolate Buttercream Frosting
8 ounces bittersweet chocolate (60% dark)
16 tablespoons unsalted butter, softened (2 sticks)
1 egg yolk
1 1/2 teaspoons vanilla
1 1/2 cups sifted powdered sugar
2 teaspoons instant coffee powder
2 teaspoons hot water

Chop the chocolate into pieces.  Place the chocolate into the upper bowl of a double boiler pan set over medium heat to gently melt the chocolate.  Remove the melted chocolate from the heat.  Set aside. 

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter for 3-4 minutes until creamy and pale yellow in color.  Add the egg yolk and vanilla, continue beating for another 2 minutes.  Gradually add the sifted powdered sugar, with the mixer set on low, beat until smooth and creamy. 

Dissolve the 2 teaspoons of instant coffee powder into 2 teaspoons of hot water.  Add the coffee and the melted chocolate to the butter mixture, beat until fully combined.  Spread onto the cooled cake.

This recipe is based on a recipe from Ina Garten's cookbook, Barefoot Contessa At Home, made with modifications.

ChezCindy: Make-it-your-own Easy Frittata

This hearty frittata leans towards Italian using typical ingredients found in Italian cooking.  However, the beauty of making a frittata is that the ingredients can easily be switched to accommodate preferences and to whatever is available in your refrigerator.  In this recipe I used leftover roasted vegetables, added cherry tomatoes, fontina cheese, and topped the baked egg dish with chopped basil and parsley.  Use this basic recipe as a place to begin, then make it your own.  

The basics for making a frittata are eggs, dairy, and mix-ins.  Some recipes call for cooking entirely on the stove top.  Others using a flipping technique.  This frittata is baked in the oven and is the simplest.  Having leftover vegetables and/or meat makes it even simpler.  

Basic Frittata Recipe

8-10 large whole eggs

1/2 cup cream, half/half, or whole milk

1 teaspoon kosher salt

pepper to taste

3 tablespoons oil or butter, or a mix of both

2-3 cups cooked vegetables and/or meat, cooled

1/2 up to 1 cup grated cheese

1/4 cup chopped fresh herbs, such as parsley, basil, rosemary and/or thyme

Place the oven rack in the middle of the oven, preheating to 400 degrees.  

Whisk the eggs in a medium bowl with the dairy, salt and pepper, set aside.  Using a 10-12-inch cast enamel skillet, heat the oil/butter in the pan, swirling to coat the bottom of the pan.  Add the cooked vegetables/meat to the hot pan, stirring together just to warm the mixture.  Turn off the heat.  Carefully pour the egg and dairy mixture over the warmed vegetables/meat.  Stir in the cheese.  Transfer the skillet to the hot oven, baking the frittata until puffed and golden, about 15-20 minutes.  The eggs should be just set and not firm to the touch.  

Remove the pan from the oven, allowing the frittata to cool slightly before garnishing with the chopped herbs.  Cut into portions and serve hot or warm.  

   

ChezCindy: Pimento Cheese for a Party

 

Pimento cheese is always great as an appetizer for a large party with a variety of crackers.  It can also be used to make fancy tea sandwiches.  My favorite, besides eating it freshly made straight from the mixing bowl, is using it as the cheese for a grilled cheese sandwich!  Crazy indulgent but oh so good.  This recipe makes a lot, so plan on sharing it, or make a half recipe.  

Pimento Cheese

2 small garlic cloves, finely minced

1 large roasted red bell pepper, from a jar, chopped (about 1/2 cup)

4 ounces cream cheese, room temperature

1/2 cup mayonnaise, Duke’s or Hellman’s

1 teaspoon paprika

1/2 teaspoon kosher salt

1 teaspoon Calabrian chiles in oil, or to taste preference

8 ounces sharp Cheddar cheese, grated (about 2 cups)

8 ounces Monterey Jack cheese, grated (about 2 cups)

Combine the garlic, roasted pepper, cream cheese, paprika, salt, and chilies in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium-low speed until well mixed, scaping the bowl occasionally.  Add the grated cheeses, mixing on low speed until the cheese is evenly distributed.  

Transfer to a serving bowl, covering with plastic wrap and refrigerated for 30 minutes or longer to allow the flavors to come together.  Serve with an assortment of crackers and/or flatbread.  Leftover pimento cheese can be stored in an air-tight container for about 1 week.  

ChezCindy: Roasted Chicken Thighs with White Wine Sauce

 

This chicken recipe is great for most anytime of the year.  The sauce is built with white wine and chicken broth.  Delicious served with roasted vegetables, risotto, or rice pilaf.  The recipe uses a small amount of wine for the sauce.  So, choose a wine that is delicious to drink and then serve the remaining wine with the meal.  

Roasted Chicken Thighs with White Wine Sauce

1 1/2 lemons, one lemon thinly sliced, and half-lemon cut into wedges
6 large boneless chicken thighs
2 teaspoons kosher salt, divided  
1 teaspoon pepper, divided
21-ounces jarred medium artichoke hearts, quartered or halved
4 tablespoons olive oil, divided, additional for serving
1 1/2 teaspoons dried oregano
2 tablespoons minced shallots
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1/3 cup dry white wine
3/4 cup unsalted chicken broth
1 tablespoon chopped parsley for garnish

Preheat oven to 425 degrees.  Thinly slice one lemon, cutting the half-lemon into 2 wedges, setting these aside.  Using paper towels, pat dry the chicken, seasoning lightly with salt and pepper on both sides.  

Add 3 tablespoons olive oil to a large 12-inch skillet.  Place the chicken thighs presentation-side down into the pan.  Place the skillet over medium-high heat, cooking on this side for 6-8 minutes until golden brown.  Turn the chicken over cooking on the second side for 1-2 minutes.  The chicken is not cooked through at this time.  Remove the chicken to a baking sheet, scatter half of the lemon slices over the chicken and the remaining half onto the baking sheet around the chicken.  Set aside the skillet to make the sauce while the chicken is roasting.  Place the baking sheet into the hot oven, roasting until the chicken is cooked through to 165 degrees, about 8-10 minutes.  Remove from the oven and keep warm. 

While the chicken is roasting, return the skillet to medium heat to make the sauce.  Add the remaining tablespoon of olive oil, oregano, shallots, garlic, red pepper flakes, stirring and cooking for about 1 minute.  Remove the skillet from the heat, add in the wine.  Continue cooking until the wine is reduced by half, about 1-2 minutes.  Add in the broth and artichokes, cooking for 2-4 minutes.  Squeeze 1 lemon wedge into the sauce, adding salt and pepper to taste.  Taste the sauce, adjusting for seasoning as needed, adding the second lemon wedge and additional olive oil if desired.  Transfer the chicken and lemons from the baking sheet nestling into the skillet, along with any juices.  Sprinkle with chopped parsley and serve.

ChezCindy: Quick Cooking Chicken Bolognese

 

Bolognese is a hearty meat sauce most often made with finely ground beef, veal, and/or pork, along with chopped vegetables, simmered for hours in a rich tomato sauce.  The rich meat sauce is most often served with handmade pasta, such as fettucine or pappardelle.  

This recipe is a lighter version of the traditional Bolognese, using ground chicken and a shortcut of prepared Italian pasta sauce.  Much easier to make and to enjoy on a weeknight.  

Quick Cooking Chicken Bolognese

3 tablespoons olive oil
1 medium onion, finely chopped, about 1/2 cup

1 medium leek, white and pale green parts, thinly sliced, about 1/2 cup
1 large carrot, peeled and finely chopped, about 3/4 cup
2 teaspoons kosher salt, divided
1 pound ground chicken
3 tablespoons tomato paste
1/2 cup dry white wine
3/4 cup whole milk
2 cups prepared Carfagna’s Italian pasta sauce
1 pound fresh tagliatelle, fettucine, or pappardelle  
1 cup fresh grated Parmesan cheese, divided
1/2 cup fresh basil, chopped
Additional olive oil for serving

Place a large Dutch oven pan over medium heat, adding in the olive oil.  When the oil is hot, add in the chopped onion, leeks, and carrots, seasoning with 1/2 teaspoon salt.  Cook until the vegetables are softened but have no brown color, about 5 minutes.

Add in the ground chicken, plus 1 teaspoon salt, breaking up the chicken stirring to mix in with the vegetables.  Cook for about 5 minutes, stirring and breaking up the chicken into small bits combining with the vegetables.  Stir in the tomato paste, cooking for 2 minutes.  Add in the wine, cooking and stirring until the wine is mostly evaporated.  Add in the milk plus 1/2 teaspoon salt, stirring to combine.  Stir in the pasta sauce, heating through, then reduce the heat to medium-low and simmer for 30 minutes.  Turn off the heat, stir in 1/2 cup Parmesan cheese.   

While the Bolognese sauce is simmering, prepare the pasta according to package directions.  Before draining, reserve 1 cup of pasta water setting aside.  Add the drained pasta to the Bolognese sauce, plus a few tablespoons of pasta water, tossing to coat the pasta with the meat sauce.  Serve with additional Parmesan cheese, fresh basil, and olive oil.