Culinary Confessional

Roasted Cauliflower and Mushroom Quinoa Salad 1/2 head cauliflower, cut into florets 8 oz portobello mushrooms, quartered 1 tbsp olive oil 2 tbsp thyme, chopped 1 cup quinoa, rinsed 1-3/4 cups vegetable stock 1/4 cup walnuts—toasted and chopped 1/4 cup feta cheese, crumbled 1/4 cup balsamic vinaigrette Salt and pepper to taste Preheat oven to 400-deg. In a bowl, toss the cauliflower and mushrooms with the oil, thyme, salt and pepper. Place on a baking sheet in a single layer and roast in the oven for 30 minutes or until they begin to caramelize, tossing once half way through. In the meantime, in a pot over medium-high head, bring the vegetable stock and quinoa to a boil, then reduce the heat to medium and simmer, covered, until the quinoa is tender and has absorbed all the liquid, about 15-20 minutes. Once softened and cooked through, remove from heat and let sit for 5 more minutes, covered, before spooning into a serving bowl. Add the roasted vegetables to the bowl with the quinoa, followed by the walnuts and feta, then toss to combine. Taste and season with salt and pepper if needed, then drizzle with the balsamic, then serve. Approximate Nutritional Values: http://www.food.com/recipe/cauliflower-quinoa-salad-190042

Spiced Caramel Pear Cake 1 box spiced cake mix 2 Bosc pears—skinned, cored, and thinly sliced 1/2 cup brown sugar, packed 2 tbsp flour 2 tbsp water 1/4 cup butter, melted 1/2 cup walnuts, chopped Non-stick cooking spray Preheat oven to 350-deg.  Coat a 9” x 13” baking dish with the non-stick spray.  Prepare cake mix according to package directions, then pour the batter into the prepared baking dish. Arrange the sliced pears in 2 rows on top.  Bake 32-35 minutes or until a toothpick inserted into the center of the cake comes out clean.  Let cool for 20 minutes.  In the meantime, in a pot over medium-high heat, whisk together the brown sugar, flour, water, and butter.  Bring to a boil, then lower heat to medium and let sit until the caramel reduces and turns golden.  Spoon the caramel glaze over the cake, then sprinkle with the walnuts and serve. Approximate Nutritional Values: http://www.food.com/recipe/pear-cake-with-caramel-glaze-210680

Maple-Glazed Fruit Compote with Honey-Ginger Walnuts 2 Granny Smith apples, peeled and chopped 2 peaches, peeled and chopped 2 pears, peeled and chopped 1/3 cup water 2 tbsp maple syrup 1/2 cup raisins Juice of 1 lemon 1 tbsp cinnamon 1 cup walnuts 2 tbsp ginger, minced 2 tbsp orange blossom honey In a large saucepan over medium heat, combine the fruit and the water, then add the maple syrup and raisins.  Cook for 10 minutes, stirring occasionally. Add the lemon juice and cinnamon, then cook for another 10 minutes or until the fruits have softened. In a separate skillet, toast the walnuts over medium heat for 5 minutes, then drizzle the honey over the nuts and add the ginger, stirring constantly to prevent the honey from burning. Top the warm fruit compote with the toasted honeyed nuts and enjoy. Approximate Nutritional Values: http://www.food.com/recipe/apple-and-dried-fruit-compote-350504

Greek-Style Snapper Four 6 oz grouper fillets 1 tbsp olive oil 1 onion, sliced thin 3 cloves garlic, minced 6 oz tomato paste 1/2 cup white wine 1/3 cup chicken stock 2 tbsp lemon juice 1/4 tsp cumin 1/4 tsp cinnamon 1/4 tsp black pepper 1/2 cup feta cheese, crumbled 1/3 cup walnuts, toasted and chopped 3 tbsp parsley, chopped In a large pan, saute the snapper fillets in the oil over high heat for 5 minutes until browned, then remove from the pan and set aside. Lower heat to medium and cook the onion and garlic for 5 minutes or until tender.  Add the tomato paste, wine, chicken stock, lemon juice, cumin, cinnamon, and pepper. Bring to a boil, then lower heat and simmer, covered, for 10 minutes, stirring frequently. Return the fillets to the pan and cook for another 5 minutes or until cooked through.  Place fillets on a serving platter, then sprinkle with the feta, walnuts, and parsley.  Serve immediately.  Approximate Nutritional Values: http://greek.food.com/recipe/psari-plaki-greek-red-snapper-10559

Apple Cake 3 eggs 2 cups white sugar 1 cup vegetable oil 2 cups flour 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla extract 1 cup chopped walnuts 4 cups thinly sliced apples 6 oz cream cheese, softened 1/4 cup butter, melted 2 cups confectioners sugar 1 teaspoon lemon juice Preheat oven to 350-deg. Grease a 9" x 13" pan. Spread the apples evenly over the bottom of the pan.  Beat eggs with mixer until thick and light. Combine sugar and oil and add to the eggs. Stir together flour, cinnamon, soda and salt. Add to egg mixture and beat in. Stir in the nuts and vanilla.  Spread the batter over the apples in the pan. Then bake at 350-deg for 1 hour, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool.  Beat the cream cheese until fluffy, then add the melted butter, confectioners sugar, lemon juice. Spread the icing over the cooled cake and serve. Approximate Nutritional Values:  http://www.food.com/recipe/best-apple-cake-136589

Rustic Cream Ragu Sauce 1/2 cup white wine  4 large shallots, sliced thin 1 head garlic 4 roma tomatoes, diced 1 cup fresh peas 1 cup walnuts, toasted and rough chopped 6 slices bacon, cooked and crumbled 1-1/2 cup cream 2 tbsp olive oil Salt and pepper to taste Preheat oven to 400-deg.  Peel away the outer layers of skin on the garlic, then cut off the top 1/3" to expose the cloves and drizzle with the oil.  Tent in tinfoil, then roast in the oven for 45 minutes.  Remove from tinfoil then let cool slightly. Heat a large saute pan over medium-high heat and add the wine and shallots, cooking until soft--about 8 minutes.  Squeeze the roasted garlic out of the bulb into the wine and shallots, stirring until it practically melts.   Once all the liquid has been absorbed, add the cream and let reduce in half.  Season to taste (lightly), then add the tomatoes, walnuts, peas, and bacon.  Heat through for 2 minutes, then serve over pasta (note: this sauce works REALLY well with tortellini).  Approximate Nutritional Values: http://www.food.com/recipe/large-shell-pasta-with-ragu-and-cream-311857

Double Frosted Bourbon Brownies For the Brownies: 3/4 cup flour, sifted 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sugar 1/3 cup shortening 6 oz semisweet chocolate chips 1 teaspoon vanilla paste 2 large eggs 2 tbsp water 1-1/2 cups toasted walnuts, chopped 4 tbsp bourbon For the White Icing: 1 stick butter, softened 1 tsp vanilla paste 2 cups confectioners sugar For the Chocolate Glaze: 1 tbsp shortening 6 oz semisweet chocolate chips Preheat the oven to 325-deg.  Grease a 9” square baking pan, then line with greased parchment paper. Sift together the flour, baking soda, and salt, then set aside. Combine the sugar, shortening, and water in a medium saucepan. Bring to a boil over medium heat, stirring constantly, then remove from heat. Stir in the chocolate chips and vanilla paste, stirring until smooth. Then add the eggs, one at a time, stirring after each addition. Add the flour mixtures and walnuts and mix well. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Sprinkle the bourbon evenly over the warm brownies, then let cool on a wire rack. For the white icing, beat together the butter and vanilla in the bowl of an electric mixer fitted with a flat paddle.  Beat until creamy, then gradually add the confectioners sugar, mixing until smooth. For the chocolate glaze, melt the shortening and chocolate in a steel bowl set over a pot of boiling water (being sure that the water doesn’t touch the bottom of the bowl). Spread the icing over the brownies, then drizzle the glaze over the frosting.  Place in the fridge for an hour to let the glaze set, then cut into squares and serve. Approximate Nutritional Values:  http://www.food.com/recipe/fudge-frosted-brownies-88255

Baklava For the Filling: 2 cups almonds, finely chopped 1 cup walnuts, finely chopped 1/4 cup sugar 6 graham crackers 2 tsp ground cinnamon 1/8 tsp ground cloves 12 oz phyllo pastry  3 tbsp melted butter 1 tbsp cold butter For the syrup: 2 cups sugar 2 cups water 1 stick cinnamon 1 tbsp lemon juice 3 tbsp crushed fresh mint leaves Preheat oven to 325-deg. Break up the graham crackers in a food processor until powderized.  Measure out 3 tbsp. In a bowl, combine the ground graham crackers, almonds, walnuts, 1/4 cup sugar, ground cinnamon, and ground cloves.  Mix until well blended. In a saucepan, combine the sugar, water, mint leaves, cinnamon stick, and lemon juice, bringing to a boil, stirring to dissolve the sugar. Simmer for 10 minutes, then remove from the heat, discard the mint leaves, and allow to cool. Brush a 9” x 13” baking dish with the butter.  Brush 10 sheets of the phyllo with the melted butter.  Lay the sheets on the dish one by one, creating layers for the crust. Spread the nut filling across the phyllo sheets, then top with another 10-12 sheets of buttered pastry sheet. Trim off any excess pastry that hangs over the edge of he baking dish and brush the top of the pastry with the remaining melted butter. With a sharp knife, score the top layers in large diamond shapes.  Bake for 1 hour or until the top turns golden brown.  (Note: If the top browns too quickly, cover with tinfoil.) Remove from the oven and slowly pour the mint syrup over the top.  Let sit for at least 7-8 hours to allow the baklava to absorb the syrup. Approximate Nutritional Values: http://greek.food.com/recipe/baklava-59863

Toffee Bars 1-1/2 cups all purpose flour 1/4 tsp salt 3/4 cup firmly packed light brown sugar 1/2 cup plus 2 tbsp butter, divided 1/4 cup maple syrup 6 oz butterscotch chips 1 tbsp water 2 cups walnuts, chopped Preheat oven to 300-deg.  Line a 9" x 13" baking dish with parchment paper. Combine flour, salt, sugar, and 1/2 cup butter in a mixing bowl and blend until the mixture resembles crumbs. Then pat the mixture into the prepared baking dish and bake for 12 minutes. While the crust is baking, melt the maple syrup, butterscotch chips, 2 tbsp butter, and water in a glass or steel bowl placed above a pot of simmering water.  Stir until smooth and completely combined, then add the walnuts. Spoon the topping over the warm crust, spreading into an even layer.  Leave 3/4" inch of crust uncovered for the edge. Return to the oven and bake for another 10 minutes, then cool completely before cutting into squares and serving. Approximate Nutritional Values: http://www.food.com/recipe/english-toffee-109587 

Bleu Cheese and Pear Bruschetta 2 ripe pears 1 tablespoon fresh lemon juice 1 tablespoon fresh Italian parsley, minced 2 oz crumbled bleu cheese (1/3 cup) 1-1/2 tablespoons olive oil, plus extra to grease the baking pan Freshly ground black pepper 1 baguette, cut into 1/3” thick rounds 8 oz mascarpone cheese 1/4 cup finely chopped walnuts, toasted Preheat a broiler and grease a baking sheet.  Set aside. Rinse pears, but don’t peel them.  Finely dice the pears and place in a small bowl.  Sprinkle with lemon juice and toss.  Add parsley, bleu cheese, and oil and toss gently to thoroughly coat the pears.  Season to taste with the black pepper, then set aside.  Arrange bread slices in a single layer on the baking sheet and toast under the broiler, turning over once, about 1 minute per side, until lightly browned and crisp. Top each toast round with a teaspoon of mascarpone, then spoon on a generous tablespoon of the pear mixture, mounding it high and pressing firmly into the mascarpone.  Finish off with a sprinkle of walnuts and serve. Approximate Nutritional Values: http://www.food.com/recipe/pear-prosciutto-and-bleu-cheese-bruschetta-392423

Chocolate Buttercrunch Pie with Shaved Chocolate For the Crust: 1/2 package pie crust mix 2 oz unsweetened chocolate, coarsely chopped 1/4 cup light brown sugar, firmly packed 3/4 cup walnuts, chopped fine 1 teaspoon vanilla paste 1 tablespoon water Non-stick spray Preheat oven to 375-deg and place a rack in the center.  Grease a 9” glass pie plate and set aside. Pour the pie crust mix in a large mixing bowl. Grind chocolate in a food processor, then stir into pie crust mix. Stir in the sugar and nuts. Mix vanilla and water in a small bowl. When well combined, add to the pie crust mixture and blend in with a fork, but be careful not to overmix and break the dough. Press the pie crust into the prepared glass baking dish, making sure that the dough is of an even thickness (don't press up the sides of the dish).  Bake for 15 minutes. Then freeze crust for one hour. For the Filling: 3 oz unsweetened chocolate 1 stick unsalted butter 3/4 cup light brown sugar, firmly packed 2 teaspoons dry instant coffee 2 large eggs Melt chocolate in a stainless steel bowl over a pot of simmering water, then set aside and let cool slightly. In the bowl of an electric mixer fitted with a flat paddle, cream the butter. Then add the sugar and beat at moderately high speed for 2-3 minutes. Mix in cooled chocolate and the coffee. Add the eggs one at a time, beating for five minutes after each addition, scraping the sides of the bowl occasionally with a rubber spatula. Pour filling into the cooled crust. Refrigerate for 4 to 6 hours or overnight. (Note: If freezing, place in the freezer for one hour until the filling is firm and then cover with plastic wrap to make airtight. To thaw, unwrap and let stand overnight in the fridge.) For the Topping: 2 cups heavy cream 2 tablespoons powdered instant coffee (not crystallized) 1/2 cup confectioners sugar Coarsely grated or shaved chocolate for garnish Just before serving the pie, whip the cream with the instant coffee and the sugar in a chilled bowl, until slightly-stiff peaks form, being careful not to overbeat. Spread the whipped cream smoothly over the filling and sprinkle with the chocolate. Refrigerate before serving. Approximate Nutritional Values:  http://www.food.com/recipe/mocha-buttercrunch-pie-53715

Wild Rice with Apples and Cranberries 1/2 lb wild rice, cooked 1/2 cup butter 1/2 lb mushrooms, brushed (not washed) and sliced 4 tbsp minced onion 2 medium apples, cored and chopped (green or yellow) 1 cup fresh cranberries 1 cup fresh breadcrumbs 1/2  cup toasted walnuts 1/4 cup candied orange peel, finely chopped 1/4 cup fresh orange juice Preheat oven to 325-deg. Add rice to 4 cups boiling, salted water.  Return to a boil, stirring frequently, then reduce to simmer, cover, and cook 50 minutes.  Then fluff with a fork and continue to simmer for 5 more minutes. Drain any excess liquid. In a large skillet, melt the butter then lightly sauté the mushrooms and onions.  Add the cooked rice, plus the rest of the ingredients. Mix well and pour into a 2 quart casserole. Cover with tinfoil and bake for 35 minutes. (Alternative, you can stuff this mixture inside a turkey to cook and give extra flavor to your bird.) Approximate Nutritional Values:  http://www.food.com/recipe/wild-and-brown-rice-dressing-with-apples-pecans-and-cranberries-468130

Hedgehog Shortbread Cookies 1 cup butter or margarine, softened 3/4 cup sugar 1 egg 1/2 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt Melted Chocolate chips Crushed walnuts In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Form cookies (in an oval shape with a pointed end) and place 2" apart on on ungreased baking sheets. Bake at 375 degrees F for 6-8 minutes or until set but not brown. Cool on wire racks. Dip 3/4 of cookies in melted chocolate and then in crushed walnuts. Dot two eyes and a nose!   Approximate Nutritional Values:  http://www.food.com/recipe/chocolate-dipped-shortbread-cookies-15364

Nutty Stuffed Mushrooms 50 small mushrooms suitable for stuffing 1/2 cup brie or camembert, diced 1 tbsp butter, softened 1 cup walnuts, finely chopped 1 clove garlic, minced 1 cup breadcrumbs 2 tbsp fresh parsley, chopped 2-4 tbsp milk Non-stick cooking spray Preheat over to 400-deg. Trim the mushroom stems so that they're level with the gills. Minced the removed stems and set aside in a bowl. In a bowl, combine the cheese, butter, walnuts, garlic, breadcrumbs, parsley, and enough milk to just moisten.  Mix well. Place the mushrooms (stem side up) in a greased, large, shallow baking dish. Place a spoonful of the stuffing mixture on top of each mushroom.  Then bake for 8-10 minutes or until the mushrooms are tender and the stuffing begins to brown. Approximate Nutritional Values: http://www.food.com/recipe/rachels-fabulous-nutty-stuffed-mushrooms-406573 

Tonight's Culinary Adventure: Brown Butter Couscous with Grilled Salmon 4 salmon fillets  2 tbsp butter  2 tbsp pine nuts or walnuts 1 cup couscous 2 tbsp white wine  15 oz chicken broth  Zest of one lemon 2 tbsp lemon juice 1/2 tsp white pepper 1/2 tsp ground fennel seeds 1/2 tsp ground coriander 1/4 tsp sugar  Salt and black pepper to taste Olive oil Cooking spray

Preheat grill to medium-high heat. Heat butter in a small saucepan over medium heat and cook 3 minutes or until browned. Add nuts and cook for an additional two minutes, stirring occasionally. Add the couscous and stir to combine with the nuts for about a minute.  Then add the wine and broth and bring to a boil.    Cover, remove from heat, and let stand 5 minutes. Fluff with a fork, then stir in the lemon zest and juice, salt, and black pepper. In a small bowl, combine the white pepper, fennel seed, coriander, and sugar to make a dry rub.   Drizzle the olive over the salmon fillets, then sprinkle on the spice mixture.  Place the salmon on a grill coated with cooking spray. Grill over medium-high heat for 5 minutes on each side or until cooked all the way through.  Serve with the couscous. Approximate Nutritional Values:  http://www.myfitnesspal.com/food/calories/seattle-suttons-healthy-eating-salmon-fillet-w-seasoned-couscous-1200-6386689

Toffee Bars 2 cups firmly packed brown sugar 2 cups all purpose flour 1 stick butter, softened 1 tsp baking powder 1/2 tsp salt 1 tsp vanilla extract 1 egg 1 cup semi-sweet chocolate chips 1/2 cup chopped walnuts  1/4 cup unsweetened shredded coconut (optional) Preheat oven to 350-deg and lightly grease a 13" x  9" baking pan. In a stand mixer fitted with a flat paddle, combine the brown sugar and flour.  Add the butter, "cutting" it in using a pastry cutter or two forks, until the mixture resembles coarse crumbs.  Separate 1 cup of the mixture and set aside. To the mixture in the bowl, add the baking powder and salt.  Then beat in the vanilla, milk, and egg.  Continue beating until the batter is smooth, then pour into the greased pan.  Sprinkle the reserved crumb topping over the batter. In a separate bowl, combine the chocolate chips and walnuts.  Fold in the coconut (if desired), then sprinkle over the crumb topping in the greased pan.  Make sure the nuts, chocolate, and crumbs lay evenly over the top of the batter. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Move pan to a wire rack, letting the bars cool completely before slicing into 24 bars. Approximate Nutritional Values: http://www.food.com/recipe/toffee-bars-13479 

Sweet and Spicy Curried Nuts 2 cups walnuts, chopped 1 cup unsalted peanuts, chopped 1/4 cup butter, melted 1/3 cup powdered sugar 2 tbsp honey or agave nectar 3 tsp curry powder 1/2 tsp salt  1/4 tsp cayenne pepper  Combine all ingredients in a 1 qt slow cooker.  Cover and cook on low for 3-4 hours or until the nuts are glazed, stirring twice as they cook. Then uncover the slow cooker and raise heat to high, cooking for another hour, stirring every 15 minutes or until the nuts are toasted.   Cool nuts to room temperature before eating or store in an air-tight container and refrigerate for later use. Approximate Nutritional Values:  http://www.food.com/recipe/sweet-and-spicy-nuts-93949