Easy cheese danish

I've entered the final countdown (and yes, the song from the Rocky movie keeps playing in my head). Less than 30 days until my new baby arrives and just 17 days of work. The bathroom and laundry room renovations are done with the exception of the glass shower, but that should be installed early next week. Painters finished this morning so I can reassemble the second floor of my house over the next few days. Then I can focus on the baby...

In the meantime, I've got a freezer stocked with a fair number of quick dinners. I still have to throw together a big batch of Bolognese, but that'll be done soon... While stocking my freezer, I found some things I wanted to use up, including a package of puff pastry. These easy cheese danish were a perfect treat. I assembled them the night before and then just popped the baking sheet in the oven in the morning. My husband claims he prefers them to the ones from our favorite local bakery... impressive! Next time, I might try adding a little fruit as well, maybe some raspberry preserves...



Easy Cheese Danish
adapted from Barefoot Contessa at Home by Ina Garten

4 ounces cream cheese, at room temperature
3 Tbsp.sugar
1 extra-large egg yolk, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1 teaspoon grated lemon zest
1 sheet frozen puff pastry, defrosted
1 egg white beaten with a splash of water, for egg wash

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolk, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!

Unfold puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together.

Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Refrigerate the filled Danish for 15 minutes or overnight.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

Truffled Lobster Mac 'n' Cheese with Crispy Pancetta

We spent a week last fall on Martha's Vineyard - just the three of us. It was a fabulous relaxing week. We enjoyed a lot of local seafood, but one of the most memorable for my husband was the lobster mac 'n' cheese he had at the Newes Pub in Edgartown. It was creamy and cheesy with big chunks of lobster. So, when we got home, I had to give it a shot.

For my first attempt, I looked for a recipe but decided to stick with my trusted mac'n'cheese and just add some chunks of lobster. It was good, but not great. I recently tried again and this time drizzled it with a little white truffle oil and topped it not only with fresh bread crumbs, but also some crispy pancetta. Voila! It was a hit. The truffle oil gave it another level of richness and a little luxuriousness and the pancetta gave it a salty bite. Perfect-o!

I like to steam my own lobsters. When making it for mac'n'cheese, I cook them a minute less than I would if we were just eating them steamed. The lobster will cook a little more while the mac'n'cheese bakes. You can also do the lobsters a day ahead, just shell them and reserve the meat. And don't forget the juicy bits in the legs... Roll over each with a rolling pin and you'll be surprised how much meat squeezes out!

Truffled Lobster Mac 'n' Cheese with Crispy Pancetta

Meat from 2 1-1/2 pound lobsters, torn into 1-inch chunks
3 oz. pancetta, cubed
4 slices white bread, cubed
1 Tbsp. olive oil
2 1/2 Tbsp. butter, divided
1 garlic clove, minced
1 1/2 tsp. dry mustard
3 Tbsp. flour
2 cups milk, preferably whole
1/2 cup mascarpone cheese
1 1/2 cups grated extra sharp cheddar cheese
12 oz. medium shells, cooked to al dente
White truffle oil, optional

Preheat oven to 400F.

In a frying pan, brown the pancetta until crisp then drain on paper towels. Set aside.

Drain excess grease then add olive oil and 1/2 tablespoon of butter to the pan. And the bread cubes and cook until golden. Remove from pan and set aside.

Melt 2 tablespoons of butter in a saucepan. Whisk in the garlic and mustard and cook for about 1 minute. Whisk in the flour and continue whisking until a paste is formed. Stir in the milk and increase heat. Bring to a boil, whisking constantly. Reduce to a simmer and cook for 10 minutes. Remove from the heat and stair in both cheeses.

In a large bowl, combine the cooked pasta, cheese sauce and reserved lobster. Pour into a baking dish and sprinkle with the bread cubes and pancetta.

Bake for about 20 minutes or until golden and bubbly. Let stand 5 minutes before serving. To serve, scoop mac 'n' cheese into large bowls and drizzle with white truffle oil.

Serves 4.

Dulce de leche cheesecake squares

Last week, my husband and I celebrated our 3rd wedding anniversary. As any married person knows, the key to a happy marriage is about compromise. I chose this recipe as something of a compromise and let me tell you, if every compromise turned out this sweet, every marriage would last forever. See, Jeff's favorite dessert is cheesecake. I, on the other hand, don't really like cheesecake. But I wanted to make him something special; I remembered tearing this recipe from Bon Appetit a few months ago so I dug it out and gave it a whirl. I may not like cheesecake, but I LOVE dulce de leche. So dulce de leche cheesecake squares sounded like the perfect pairing of both of our likes.

To say this recipe is the perfect union would be an understatement. These are just plain delicious. Rich and creamy, the dulce de leche flavored cheese takes ordinary cheesecake to new heights. Topped with more rich milky caramel and a sprinkling of sea salt, I could eat these every day (I would not advise this however - I'm envisioning the episode of the Simpsons where Homer gets hugely fat and walks around in muu-muus - he must've eaten these every day!)

The recipe can be made ahead, but sprinkle the salt on at the last minute. If you don't have Fleur de Sel, any sea salt would do fine.



Dulce de leche cheesecake squares
Bon Appetit, June 2010

Crust:
Nonstick vegetable oil spray
2 1/4 cups finely ground graham crackers (from about 17 whole graham crackers)
2 tablespoons sugar
1/4 teaspoon ground cinnamon
10 tablespoons (1 1/4 sticks) unsalted butter, melted
Filling:
3 8-ounce packages Philadelphia-brand cream cheese, room temperature
1 cup sugar
3 large eggs
1/2 cup purchased dulce de leche*
2 teaspoons vanilla extract
Glaze:
2/3 cup purchased dulce de leche
3 tablespoons (or more) heavy whipping cream
Fleur de sel**




For crust:
Preheat oven to 350°F. Coat 13 x 9 x 2-inch metal baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.

For filling:
Blend cream cheese and sugar in processor until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.

For glaze:
Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm). DO AHEAD: Can be made 2 days ahead. Cover; chill.

Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars. Sprinkle bars with fleur de sel.

* A thick, sweet sauce made from caramelized sugar in milk or from sweetened condensed milk; available at some supermarkets and specialty foods stores and at Latin markets.
** A type of sea salt; available at some supermarkets and at specialty foods stores.

The ultimate steak sandwich

I have a love/hate relationship with leftovers. On one hand, they mean a night off from cooking, but on the other, they mean I have to have the same thing twice in one week. So often I try to make dishes where the leftovers can be given a makeover. This sandwich is a perfect example.

On Saturday night, I made surf and turf for dinner. We grilled one shell steak and steamed one lobster. I served them with a simple pasta with fresh tomato basil sauce. We had some of each leftover. Finding myself home alone tonight, I decided to use up the steak. I'd bought a nice crusty roll that I hadn't used so that and the steak inspired my ultimate steak sandwich.



In my opinion, sandwiches are rarely memorable and are typically unworthy of the title ultimate. But some sandwiches make the grade. Of note are the Chicken Madness from Wisemiller's in Georgetown, the fish sandwich from Linda Jean's on Martha's Vineyard, and the first muffaletta I ever ate in New Orleans. That's about it. I add this one to the list because it was just too good not to. The steak had been cooked medium rare so it stayed tender and juicy - go ahead and use leftover steak or make fresh for these sandwiches. The other thing that made it good was the ingredients - I fire roasted my red peppers and I used Divina Organic olive tapenade (I found it at Whole Foods). I also love the store-brand olive tapenade from Trader Joe's, but use your favorite.

Have other ultimate sandwiches? Leave a comment and let me know! I'm always looking for new ideas for lunch and quick suppers! I only made one, but the recipe can easily be multiplied for two or even a crowd.

Oh - and I cannot neglect my accompaniment. I was overjoyed that the local Scotch Plains Farmer's Market opened so I went a got some fresh veggies and a few other things from my favorite vendors. At the top of the list are the half sours from Pickle-licious (I simply love pickles!). Find them at farmer's markets throughout New Jersey or check out their website to find them near you.

The Ultimate Steak Sandwich

1 crusty Italian bun
A little butter
Garlic powder
4-6 oz. cooked steak
A few slices of fire-roasted red pepper
3 slices provolone cheese (or more, who's counting?)
3 tsp. black olive tapenade
Baby arugula



First, slice the roll lengthwise and spread a little butter on each side. Sprinkle with garlic powder and brown in a toaster oven until just golden.



Remove the bread from the toaster oven and layer the steak and peppers on one side and the cheese on the other. Put it back in the oven until the cheese melts.



Remove from the oven and spread the tapenade on the cheese. Pile the arugula on top of the steak and peppers then put the sandwich together and dig in!

Breakfast tart with pancetta, green onions and two cheeses

I have a thing for kitchen gadgets... but I find many of them useless once I get them home to try them out. A couple examples are a strawberry huller I was given - I have yet to find a strawberry big enough that this gizmo will work on and really, isn't a paring knife faster anyway?? Another is a spice toaster I found - looked really cool and I do toast a lot of spices, but it just doesn't work as well as a good old pan. On the other hand, the useful ones become indispensible in my kitchen; some examples: my citrus juicer, my silicone tongs and my silicone ball whisk. The ball whisk came in handy with this particular brunch recipe.



When it comes to whisks, a traditional whisk is great for whisking liquids, but add any solids to it and things are forever getting stuck in it. Plus, a regular whisk just never seems to get all the corners of the bowl or pan. A silicone ball whisk will get into every part of the pan and the open bottom means that chunks won't get trapped within. This particular recipe has you whisk eggs, shredded cheese, mascarpone, scallions and more. A ball whisk is perfect for the job! Check out mroe recipes with the ball whisk and other gadgets in action on the Foodbuzz Daily Special.

This is a rich tart - it's cheesy and full of flavor from the pancetta and scallions. You could very easily substitue other fillings like chopped ham, bacon, prosciutto, chives, or other veggies. Make your own crust or use a store-bought one to save time. Plus, this can be made a day ahead and then reheated in the oven for an easy brunch.



Breakfast tart with pancetta, green onions and two cheeses
adapted from the Food Network

• Butter, for greasing the pan
• Flour, for dusting the pan
• Homemade crust ofr a 9-inch tart or 1 unroll-and-bake refrigerated 9-inch pie crust
• 1 egg white, lightly beaten
• 2 teaspoons vegetable oil
• 3 ounces pancetta, cut into 1/4-inch pieces
• 5 eggs, at room temperature, lightly beaten
• 1/2 cup (4 ounces) mascarpone cheese, at room temperature
• 2 cups (8 ounces) shredded Gruyere or Scamorza
• 3 green onions, thinly sliced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Special equipment: 9-inch tart pan with removable base

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter and flour the bottom and sides of a 9-inch tart pan.

Arrange the pie crust in the prepared pan. Gently press the crust into the bottom and sides of the pan. Trim any excess crust from the top of the pan. With the tines of a fork, prick the pastry in several places. Using a pastry brush, coat the crust with the beaten egg white. Put the pan on a baking sheet and bake until the egg white has set, about 10 minutes. Allow the crust to cool for 10 minutes.

In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Drain on a paper towel lined plate.

In a medium bowl, whisk the beaten eggs, mascarpone cheese, Gruyere, green onions, salt, pepper, and pancetta. Mix until smooth. Pour the mixture into the cooled crust and bake until the mixture has set and the top is golden, about 18 minutes Cool the tart for 10 to 15 minutes then remove it from the pan to a serving platter.

Cut the tart into wedges and serve warm or at room temperature.

Antipasto Pasta salad

I'm sure everyone can think of dishes that remind them of their childhood. This salad is one my mom made when I was young for parties and get togethers of all kinds. We used to have picnics at our house quite often for co-workers of my dad's and this salad frequently made the menu. As a kid, I picked out every last bit of tomato - I'm more tolerant these days. I'd try to get extra olives on my plate, too. I've made it several times for company and I've found that many people elave one thing or another on their plates - but none have ever complained.

It's easy to make, full of flavor and tastes best made a day or two ahead. It doesn't have any mayo like most pasta salads, so it's a bit healthier. Use the list of ingredients as a guide and go from there - add marinated artichokes or mozzarella - the possibilities are endless.

If you do make it a day or two ahead, check the oil and vinegar before serving - it tends to absorb a lot of it so a fresh dash of oil might be needed. Leftovers make a great lunch on the go.



Antipasto pasta salad

• 1 lb. small shell pasta
• ¼ lb. provolone cubed
• ¼ lb. Genoa or hard salami cubed
• ¼ lb. pepperoni cubed
• 2 green or 1 green and 1 red pepper, coarsely chopped
• 3 celery stalks, coarsely chopped
• 1 small can black olives, sliced
• ½ cup green olives, halved
• 3 Tbsp. chopped onion
• 3 diced tomatoes
• 1 Tbsp oregano
• 1 ½ tsp. salt
• 1 tsp. pepper
• ½ c. vinegar
• ¾ c. olive oil

Cook pasta according to directions on package. Allow to cool. Mix all ingredients together in a large bowl. Make one day ahead to marinate.

Super moist carrot cake with cream cheese frosting

We always spend some time during the holidays with my husband's family in Canada. Inevitably, my mother-in-law cooks up a storm and the menu always features my husband's favorite dishes. My absolute favorite is her carrot cake. This cake is moist, packed with flavor, and just perfect. Nuts and rasins give it texture. I like to think it's healthy - after all it has whole what flour, carrots and pineapple!

I like to let this cake sit at least overnight before serving. It just tastes better after a day or so - the flavor of the pineapple melds with the flour and cinnamon into that unique yumminess that is carrot cake. If you need a make-ahead dessert, give this recipe a shot.



Carrot Cake

For the cake:
3 eggs
¾ cup buttermilk
¾ cup vegetable oil
1 ½ cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
¼ teaspoon salt
1 cup all purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
2 1/2 cups shredded carrots
1/2 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup raisins

For the frosting:
1 lb. cream cheese, at room temperature
1 stick (8 Tbsp.) unsalted butter, at room temperature
4 tsp. vanilla
About 3/4 lb. powdered sugar



Make the cake:
Preheat oven to 350 degrees. Grease and flour 2 9-inch baking pans.

In medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.

In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.

In a medium bowl, combine carrots, coconut, walnuts, pineapple and raisins. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. Pour into pans and bake at 350 degrees for 35-40 minutes, or until a tester comes out clean.

Remove from oven and let cool in pans for about 10 minutes, then turn the cakes onto racks to cool completely.

Make the frosting:
Beat together the cream cheese. butter and vanilla. Add powdered sugar gradually to desired thickness and sweetness

Quick and easy pasta with arugula and Romano cheese

Last weekend found us driving from NJ to MA and back in a day and then headed to Albany overnight on Sunday, so Saturday was all about getting things done. (And having time to go shopping with mom for baby clothes! Priorities!!!) So dinner needed to be quick, but yummy...

And who doesn't love a fast, easy, side dish that's packed with flavor and pairs well with just about any main course? This pasta dish takes no time to make and it goes great with steak, chicken, fish, pork or serve it on its own. I love having leftovers for lunch. With a measly 5 ingredients, this is great if you have unexpected guests or find yourself without a plan for dinner like I did on Saturday. I had decided on steaks (with Little Italy relish) and needed a side. This dish popped to mind and my husband almost jumped for joy when I mentioned it. Done and done.

Quick and easy Pasta with Arugula and Romano Cheese
recipe adapted from Everyday Pasta by Giada DiLaurentiis

1/2 pound dried pasta, ant shape will work, but I like Mafalde, long wide ribbons with curly edges
2 Tbsp. Unsalted butter
3/4 cup fresh grrated Pecorino Romano
About 2 cups baby arugula, washed and dried
Freshly ground black pepper, to taste
Extra romano or Parmesan cheese to garnish (optional)

Bring a large pot of water to a boil. Cook pasta according to package directions. Drain pasta, reserving the cooking liquid.

Cut the butter into small pieces and toss with the hot pasta to coat. Gradually toss in all of the cheese. Mix in the arugula and about 1/2-1 cup of the hot cooking liquid. Add black pepper to taste. The arugula with wilt slightly from the hot pasta and water. Serve immediately, garmished with extra cheese, if desired.

Serves 4 as a side dish or two as a main course. Can easily be doubled!

Last supper #2: Daniel Boulud

Daniel Boulud's last supper graced our table this weekend. His actual menu would have kept me in the kitchen for a week (and would have fed us for a week). So, I chose a few courses from his choices: we started with a soup - his recipe for Asparagus soup with sweet pepper coulis, then we had a min course of Rack of Lamb with two sauces and crispy salad - another of his recipes. We ended the night with a cheese course. After two weeks Jeff is hooked on Project Last Supper. We've had a couple of great dinners...
Some highlights from Daniel's Last Supper:

Asparagus soup with Sweet Pepper Coulis - Find his recipe on the website for Daniel, his NYC restaurant.

Marinated Lamb chops with two sauces - This recipe is also online - it's on Daniel's section on Starchefs.com. The sauces are a warm tomate ginger sauce and a cool yogurt mint sauce. Both were delicious on the lamb, which I left in a whole rack and grilled.

And last but not least a cheese course. I finally went to the Summit Cheese Shoppe in Summit, NJ. The couple that runs this adorable shop are as nice as can be and they know cheese! I went in and explained that we wanted to do a cheese course for two and that we like firmer cheeses. I wanted 3-4 kinds - and one had to be a goat. The owner let me taste two of the cheeses and of the third, he simply said "Trust me." I did!

He gave us a Rotin Perigord Chevre from France, aged and delicious goat cheese; a Zamorano Sheep's milk cheese from Spain, and a Montasio Extra from northern Italy. I served it with a Pain Rustique from LaBrea bakery and a ripe fig. The perfect ending to the perfect meal!

Last Supper score: That's 2 done and 38 more to go. Next up: either Laurent Tourondel or Jaime Oliver