
Monday, November 2, 2009
Baked Tilapia

Coconut Rice

Tuesday, October 27, 2009
Sourdough Croutons

Tuesday, October 13, 2009
Spiced Pumpkin Scones

Monday, October 12, 2009
Ina Garten's Pumpkin Roulade with Ginger Buttercream Frosting

For the cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 3 extra-large eggs, at room temperature
- 1 cup granulated sugar
- 3/4 cup canned pumpkin (not pie filling)
- 1/4 cup confectioners' sugar, plus extra for dusting
For the filling:
- 12 ounces Italian mascarpone cheese
- 1 1/4 cups sifted confectioners' sugar
- 2 tablespoons heavy cream
- 1/4 cup minced dried crystallized ginger (not in syrup)
- Pinch kosher salt
Directions
Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.
In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.
While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.
Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt.
To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.
Saturday, September 26, 2009
Roasted Vegetable and Ricotta Pasta

Prepare 1-2 pans of vegetables for roasting--carrots, red peppers, mushrooms, zucchini, yellow squash, eggplant, etc.--by cutting them up and tossing them with olive oil, salt, and pepper. Roast in a single layer at 400 for about 45 minutes.
Meanwhile, stir 1 c. freshly grated Parmesan cheese, 1 egg, and a half to a full container of ricotta cheese together, with a little minced parsley if you have it.
After the vegetables have roasted for 45 minutes, remove them from the oven and dollop your cheese mixture onto them in random blobs. Return to oven for 15 minutes.
Meanwhile, cook up a pot of whole wheat penne or rigatoni. And if you need to use it up, you can crisp up 6-8 slices of bacon, then crumble.
To serve, plate the pasta, then scoop out a serving of vegetables with cheese. Top with crumbled bacon.
Tuesday, September 1, 2009
Zested Blueberry Scones

