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Cooking with ‘Friends’: Dr. Saphier’s Lasagna

DR. NICOLE SAPHIER'S SPINACH AND MUSHROOM LASAGNA
A healthy take on her Mommom’s classic Italian dish.
Ingredients:
1 whole clove of garlic, sliced
1 tsp. Olive oil, plus more for greasing pan
Small container sliced mushrooms
32 oz. Ricotta
1 bag shredded mozzarella
1 egg
1 c. grated Parmesan
Garlic powder
Salt
Pepper
Dash of red pepper flakes
Large bag fresh spinach
Oven ready lasagna pasta
Tomato sauce
1 c. grated pecorino
1 pack whole mozzarella
Fresh basil

Instructions:
Preheat oven to 375°F.
Sauté fresh, sliced garlic with a tsp of olive oil. Add mushrooms for less than one minute then set aside.
In a large bowl, mix ricotta, shredded mozzarella, egg, handful of parmesan, garlic powder, salt, pepper, dash of red pepper. Mix spinach/mushrooms into cheese mix.
Grease 13”x9” baking dish with olive oil.
Add a thin layer of tomato sauce in baking dish. Place a single layer of lasagna oven-ready noodles on top of sauce. Add another thin layer of tomato sauce followed by a thick layer of the cheese/spinach mixture. Repeat layering of lasagna noodles, tomato sauce, and cheese/spinach mixture. Add one more layer of lasagna noodles then top with thin layer of tomato sauce and a thin layer of shredded mozzarella. Top with a thin layer of grated pecorino or parmesan followed by thick slices of fresh mozzarella and basil.
Place tooth picks at the four corners of the baking dish. Cover dish with tin foil over, making sure it does not touch the cheese.
Bake in pre-heated oven for 20 minutes. Remove foil and bake for 10 more minutes.
Optional: Turn on broiler for 2 minutes to brown the top layer of mozzarella.

Cooking with 'Friends': Duffy Family's Lemon Ricotta Pancakes

LEMON RICOTTA PANCAKES WITH BLUEBERRIES & WARM WISCONSIN SYRUP
Ingredients:
2 c. all-purpose flour
½ c. sugar
2 tsp. baking powder
½ tsp. salt
4 tsp. lemon zest
2 c. part-skim ricotta
1 c. milk
2 tsp. vanilla extract
3 c. blueberries
4 large eggs, separated
Powdered sugar
Wisconsin butter
Wisconsin maple syrup

Instructions:
Whisk dry ingredients, flour, sugar, baking powder and salt, set aside.
In separate bowl, whisk together ricotta, egg yolks, milk, lemon zest, and vanilla. Stir flour mixture into egg mixture until combined.
Beat egg whites until soft peaks form. Gently fold egg whites into pancake mixture until blended.
Heat and butter your griddle. Pour about ¼ cup of batter for 4 inch pancakes. Drop desired amount of blueberries on each pancake.
Cook pancakes about 3 minutes until bubbles form. Flip and finish cooking until golden.
Finish with a dusting of powdered sugar.
Serve with a pat of Wisconsin butter, more blueberries, a dollop of fresh whip cream, and warm Wisconsin maple syrup.

National Ice Cream Day: Homemade Ice Cream

Browned-Butter Butter Pecan Ice Cream
From Bruce Weinstein and Mark Scarbrough’s À LA MODE: 120 RECIPES IN 60 PAIRINGS (St. Martin’s Griffin, 2016)
We put the butter back in butter pecan ice cream! Or to be more specific, browned butter—thereby cutting down on the ice cream’s sweetness so the pecans show through. What we want are the browned and burned solids in the butter, often lying on the bottom of the saucepan. The only way to get enough of those is to make too much browned butter. But you’ll then have a generous amount of browned, clarified butter for frying eggs, making outrageous cinnamon toast, or preparing curries.
Yield: about 1 quart

16 tablespoons (2 sticks) unsalted butter
3/4 cup pecan pieces
2 cups whole milk
3/4 cup heavy cream
1/2 cup packed light brown sugar
1/4 cup light corn syrup
1 1/2 tablespoons cornstarch

1. Melt the butter in a large saucepan over medium-low heat until it turns dark brown, 3 – 5 minutes. Gently pour the clear, brown liquid off the top and into a small glass storage container, leaving the browned milk solids and blackened bits on the bottom of the saucepan. Reserve this browned, clarified butter, covered, in the fridge for another purpose. Set the pan with the solids and blackened bits aside to cool for 10 minutes.
2. Toast the pecans in a large, dry skillet set over medium-low heat, stirring occasionally, until lightly browned and fragrant, about 7 minutes. Pour onto a cutting board and chop into small bits. Set aside.
3. Add the milk, cream, light brown sugar, corn syrup, and cornstarch into the pan with the browned butter bits; set over medium-low heat and whisk until the brown sugar and cornstarch are dissolved, scraping up those browned and blackened bits on the bottom of the pan. Continue cooking, whisking constantly, until thickened and bubbling, about 5 minutes.
4. Pour into a large bowl and refrigerate for at least 4 hours or up to 1 day, covering after the mixture is cold.
5. Prepare an ice cream machine.
6. Stir the browned butter mixture, then freeze it in the machine according to the manufacturer’s instructions, until it can mound on a spoon.
7. Add the pecans and let the machine’s dasher churn them in until the ice cream can mound on a spoon without immediately melting at its edges.

Cherry Cheesecake Ice Cream
From Bruce Weinstein and Mark Scarbrough’s À LA MODE: 120 RECIPES IN 60 PAIRINGS (St. Martin’s Griffin, 2016)
Cream cheese in ice cream? Why not? Especially since it gives the frozen concoction a taste very much like cheesecake. Sweet cherry jam—rather than sour—will work best against the already slightly sour cream cheese. If you miss the crust on your cheesecake or are serving this ice cream without the bear claws, let the ice cream machine’s dasher stir 2 or 3 crumbled graham crackers into the finished custard before you layer it with the jam.
Yield: about 1 quart

1 1/4 cups whole milk
3/4 cup heavy cream
2/3 cup granulated white sugar
6 ounces regular cream cheese (do not use low-fat or fat-free)
3 large egg yolks, at room temperature
1/2 tablespoon vanilla extract
1/2 teaspoon finely grated lemon zest
2/3 cup sweet cherry jam

1. Heat the milk and cream in a medium saucepan over medium heat until puffs of steam rise off the surface.
2. Place the sugar, cream cheese, egg yolks, vanilla, and lemon zest in a food processor. Cover and pulse a few times to combine well.
3. With the machine running, pour the warmed milk mixture in through the feed tube. Process until smooth, scraping down the inside of the canister at least once. Pour into a bowl and refrigerate for at least 4 hours or up to 2 days, covering once the mixture is cold.
4. Prepare an ice cream machine.
5. Stir the custard and freeze it in the machine according to the manufacturer’s instructions, until you can spoon up a mound without its edges immediately melting.
6. Spoon some of the ice cream into a tall container or a loaf pan, spread a little cherry jam on top, and keep making these alternating layers, ending with ice cream. As you scoop it up, you’ll make ribbons of jam in the ice cream balls.


 

Red, white and blue recipes from 'Weber's Greatest Hits'

From Weber’s Greatest Hits by Jamie Purviance and Ray Kachatorian. Copyright © 2017 by Jamie Purviance. Used by permission of Houghton Mifflin Harcourt. All rights reserved. Visit GreatestHits.Weber.com for more information.

FILET MIGNON CROSTINI WITH BALSAMICONION JAM

If an appetizer is gone in just a few bites, each bite needs to make a fabulous impression. That’s why we decided to splurge on filet mignon here. The buttery tenderness of the beef tastes luxurious with the tangle of slow-cooked onions and the dollop of heady horseradish cream.

PREP TIME: 20 MINUTES PLUS 45 MINUTES FOR THE JAM

GRILLING TIME: 13 TO 16 MINUTES

SERVES 10 TO 12

3 filet mignon steaks, each about 8 ounces and 1½ inches thick

1 tablespoon extra-virgin olive oil

1½ teaspoons kosher salt

¾ teaspoon freshly ground black pepper

CROSTINI

1 baguette, cut into 25 slices, each about ½ inch thick

Extra-virgin olive oil

2 garlic cloves

CREAM

1/3 cup sour cream

3 tablespoons prepared horseradish

¼ teaspoon kosher salt

½ teaspoon freshly ground black pepper

Balsamic Onion Jam(see below)

1 bunch fresh chives, chopped (optional)

1. Prepare the grill for direct cooking over medium heat (350° to 450°F).

2. Brush the steaks on both sides with the oil, then season on both sides with the salt and pepper. Let stand at room temperature for 15 to 30 minutes before grilling.

3. Brush the cooking grates clean. Lightly brush one side of each baguette slice with oil. Grill the slices, oiled side down, over direct medium heat, until toasted on the underside, 1 to 2 minutes (grill one side only). Remove from the grill, let cool, and rub the grilled side lightly with the garlic.

4. Combine the cream ingredients in a small bowl. Cover and refrigerate until ready to use.

5. Grill the steaks over direct medium heat, with the lid closed, until cooked to your desired doneness, 12 to 14 minutes for medium rare, turning once. (If flare-ups occur, move the steaks temporarily over indirect heat.) Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks across the grain into ¼-inch-thick slices.

6. Spread a layer of jam on each toasted baguette slice. Place a slice of meat on the jam and top with a small dollop of the cream. Sprinkle with the chives, if desired.

BALSAMIC ONION JAM

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

2 large sweet yellow onions, each about 12 ounces, thinly sliced

½ teaspoon kosher salt

½ cup balsamic vinegar

½ cup packed light brown sugar

¼ cup dried currants or raisins

In a large skillet over medium-high heat, warm the butter and olive oil. Add the onions and salt and cook until translucent and reduced in volume by half, about 10 minutes, stirring frequently to prevent browning. Stir in the vinegar, sugar, and currants. Reduce the heat to medium-low and cook until the onions become jam-like and most of the liquid has evaporated, about 35 minutes, stirring occasionally to prevent scorching. Remove from the heat and let cool to room temperature. The jam will thicken as it cools. (The jam can be made up to 2 days ahead. Cover and refrigerate, then bring to room temperature before serving.)

MAKES ENOUGH FOR 10 TO 12 SERVINGS


HALIBUT WITH ROASTED PEPPER VINAIGRETTE

When we first published this recipe in 2005, it called for Chilean sea bass, which was wonderful and abundant. Since then, it has been overfished, so nowadays we recommend pairing thick, meaty halibut with the brightly colored and flavored vinaigrette. Take care not to overcook the fillets, which can go quickly from moist to dry.

SERVES 4

PREP TIME 20 MINUTES

GRILLING TIME 15-22 MINUTES

VINAIGRETTE

3 bell peppers, preferably1 red, 1 yellow, and 1 orange

3 tablespoons extra-virgin olive oil

2 tablespoons fresh orange juice

2 tablespoons finely chopped fresh Italian parsley leaves

1 tablespoon fresh lemon juice

1/2 teaspoon minced garlic

1/2 teaspoon ground cumin

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon hot-pepper sauce

4 skinless halibut fillets, each about 6 ounces and1 inch thick, any pin bones removed

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

1. Prepare the grill for direct cooking over high heat (450° to 550°F).

2. Brush the cooking grates clean. Grill the bell peppers over direct high heat, with the lid closed, until blackened and blistered all over, 10 to12 minutes, turning occasionally. Place the peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Remove and discard the charred skin, stems, and seeds, then cut each pepper lengthwise into 1/4-inch-wide strips. In a medium bowl whisk together the remaining vinaigrette ingredients. Add the peppers to the vinaigrette, stir to coat evenly, cover, and set aside for up to 1 day.

3. Lightly brush the fillets on both sides with oil and then season on both sides with salt and pepper. Grill over direct high heat, with the lid closed, until the flesh is opaque in the center but still moist,5 to 7 minutes, carefully turning once. Remove from the grill.

4. Serve the fish warm with the vinaigrette spooned on top.


SKILLET BLUEBERRYCOBBLER

Even cooks intimidated by the thought of making a pie crust or baking a cake will declare this dessert a slam dunk, especially if it’s made midsummer when blueberries are at their best. Serve the cobbler heaped into bowls and topped with whipped cream as suggested—or with ice cream if you prefer. It’s as easy as summer ought to be.

PREP TIME 20 MINUTES

GRILLING TIME 45 TO 50 MINUTES

SERVES 8 TO 10

FILLING

1/4 cup (1/2 stick) unsalted butter

8 cups fresh or thawed frozen blueberries, divided

1 cup granulated sugar, divided

2 tablespoons all-purpose flour

2 teaspoons finely grated lemon zest

2 tablespoons fresh lemon juice

1/2 teaspoon freshly grated nutmeg

BATTER

2 1/2 cups unbleached all-purpose flour

1 cup granulated sugar

3 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1 cup whole milk

1/2 cup (1 stick) unsalted butter, melted and cooled

2 teaspoons vanilla extract

Whipped cream for serving

1. Prepare the grill for indirect cooking over medium heat (ideally 350°F).

2. In a large skillet over medium heat on the stove, melt the butter. Add 4 cups of the blueberries and 1/2 cup of the sugar and heat until the mixture is the consistency of jam, about 10 minutes, stirring frequently. Remove from the heat. Add the remaining 4 cups berries, the remaining 1/2 cup sugar, the flour, the lemon zest and juice, and the nutmeg and stir to combine, making sure all the whole berries are evenly coated. Transfer to a grill-proof 2-quart shallow baking pan.

3. In a large bowl sift together the flour, sugar, baking powder, cinnamon, and salt. In a small bowl whisk together the milk, melted butter, and vanilla. Add the milk mixture to the flour and stir until well mixed, scraping down the sides of the bowl as needed. There may still be some lumps. Drop the batter onto the fruit in large spoonfuls, starting in the center of the skillet and working toward the edge and leaving a 1-inch border of exposed fruit around the edge. It will seem like too little batter, but it will expand as it bakes.

4. Brush the cooking grates clean. Bake the cobbler over indirect medium heat, with the lid closed, for 20 minutes. Carefully rotate the pan 90 degrees, being careful as the fruit mixture will be bubbling up, then continue to bake, with the lid closed, until a skewer inserted into the center of the crust comes out clean, 25 to 30 minutes more.

5. Carefully transfer the pan to a wire rack and let cool for at least 10 minutes. Serve warm or at room temperature topped with whipped cream.