From the Archives:: Tortellini with Squash and Pesto

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Since I’ve been blogging and sharing recipes for so many years, there are tons of wonderful recipes in the depth of my archives. Every now and then, I do a quick search and discover a recipe that I’d forgotten about. This recipe for tortellini with squash and pesto is one of them.

I first discovered this recipe years ago when I was living in New York, so you know it’s a good one. The beauty of a dish like this is that it’s the perfect marriage of summer and fall. You might be left with an abundance of basil, squash, or even zucchini from your garden. If so, this is the recipe for you.

It’s quick yet decadent and delicious. Let me know if you give it a try!

Tortellini with Squash and Pesto 

You will need:
– 3 yellow squash cut into cubes
– 3 cloves garlic minced
– 4 tablespoons olive oil
– 1 16 oz. box tortellini pasta, either dried or fresh work great
– 1 cup toasted pine nuts
– 1 cup pesto, this can be also be prepared; I like the Cibo brand
– 1/2 cup freshly grated parmesan cheese
– salt and pepper

In a large skillet, add minced garlic, oil, and cubed squash and saute until the squash is a golden brown. Meanwhile, in a large pot filled with water, cook pasta until al dente. Reserve 4 tablespoons of the pasta water, then drain. In a large serving bowl add the cooked squash, the pesto and toasted nuts, add about 4 tablespoons of the pasta water, then add the pasta, and cheese and salt and pepper. Mix thoroughly and serve with extra grated cheese.

Enjoy!

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Seasonal Delight:: Fig Croistini

Esporao & Annette Joseph
If you’ve meandered through your local farmer’s market or grocery store recently, you might have noticed that we are officially in the thick of fig season. Nicole, my web-manager, even has a fig tree in her backyard. She asked me what else to do with figs that wouldn’t heat-up the kitchen too much (it’s still very hot in Atlanta, after all!).

I passed along this quick and easy appetizer for fig and goat cheese crostini. She assured me it was a fantastic recommendation. While this snack makes an incredible appetizer or even breakfast, I also love the idea of serving this as a light, unexpected dessert at the end of a meal. It’s a tried and true recipe perfect for any occasion.

Goat Cheese and Fig Crostini
Serves 10

You will need:
– 20 small figs cut in half, lengthwise
– 1 loaf of French bread sliced into 1/2 in slices (makes about 20 slices)
– 1/2 cup olive oil
– 8 oz. soft artisan goat cheese, at room temperature
– 1/4 cup lemon honey
– 40 Marcona Almonds
– 1 teaspoon cracked pepper

To prepare:

Preheat the oven to 350 F

Crostini: Lay the bread slices on to a cookie sheet with a brush coat the top of the slices with olive oil. Bake for 10 minutes, or until the slices are golden brown. Cool the crostini.  Spread 2 tablespoons of goat cheese on the crostini, top with 2 half figs, and add 2 almonds on either side of the figs. Place on a platter and repeat with the rest of the crostinis.

Once all the crostinis are on the platter, drizzle with honey, and sprinkle with cracked pepper and serve.

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End of Summer Dessert::Campari Sorbet

Campari Sorbet

If you love Campari, you must try this recipe. If you don’t like or have never tried Campari (an Italian aperitivo/digestivo), you should!

Campari is bitter and an acquired taste, so that’s why you must try this recipe. It is simply incredible. I have convinced many people to try this and give Campari another chance. The end of summer is near, so this Campari sorbet is the perfect farewell. Make it today, so you can enjoy it tomorrow and the rest of the weekend. Don’t forget to let me know what you think!

Campari Sorbet
Serves 8

You will need: 
– 1 cup water
– 1 cup sugar
– 3 Tbsp. orange zest 3 oranges, I use a microplane
– 2 cups fresh squeezed orange juice (squeeze it yourself; it’s worth it)
– 3/4 cup Campari

To prepare:

In a sauce pan combine water, sugar and zest, making a simple syrup

Bring to a boil, turn off the heat and cool

Add Campari and orange juice to the syrup. You need to chill in the refrigerator at this point, the colder the better before adding it to the ice cream maker

Place into an ice cream maker and follow manufacturers instructions, place into a loaf pan lined with plastic wrap, put into the freezer until ready to serve.

*note this will be a soft sorbet because of the alcohol in the Campari, so chill overnight for best texture.

* this recipe should be made a day ahead

Recipe from : Picture Perfect Parties Rizzoli NY

Photo by: Deborah Whitlaw Llewellyn

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Caramel Two Ways

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Today I’m sharing two recipes using caramel. The first one is my recipe for espresso caramel sauce; It’s a quick and easy recipe for all coffee lovers out there, and you know how I love my coffee, especially espresso. I like to serve this sauce on gelato, but since it’s a caramel topping, it’s great on almost everything…especially chocolate desserts!

The second recipe is for my gluten-free Linzer cookies. In this recipe, you thicken up the caramel just a little, so it sits oh-so-delicately inside of the cookies. Give them a try over the next few weeks! There’s nothing like baking to take your mind off of things, especially when the result is a sweet treat!

Espresso Caramel Sauce:
serves 6 to 8
You will need:

– 1 cup of sugar
– 1 shot of espresso
– 1 cup of heavy cream

To prepare:

Place sugar in a small sauce pan on medium heat.

Watch the sugar carefully, with a silicone spatula brush down the sides of the pan until combined and the sugar turns a deep amber color.

Pull the caramel off the heat and add the espresso while stirring until combined, it will bubble and spit this is normal. Next add cream very gradually while stirring the entire time until combined. If there are any lumps don’t worry they will melt once you put it back on the heat.

To Finish: Place the pan of caramel back on low heat, stirring continually until the caramel starts to slowly bubble not boil. This takes about 3 minutes.

Pull from the heat and place into a glass or ceramic container with a spout, place in the fridge until you’re ready to use.

Warning: With all hot sugar be extremely careful so as not to burn yourself. If you’ve ever burned yourself with hot sugar you know it’s very dangerous. This is not an activity for children.

Rosemary + Salted Caramel Linzer Cookies

You will need:

For the cookies:

– 1 cup hazelnut meal (or nut meal of your choice)
– 2 cups (250 grams) all-purpose flour or substitute Cup 4 Cup
– 1/2 tsp baking powder
– 1/4 tsp salt
– 2 sticks (1 cup or 225 grams) unsalted butter, at room temperature
– 1/4 cup packed light or dark brown sugar
– 1/2 cup granulated sugar
– 1 large egg
– 1/2 tsp finely chopped rosemary (up to 1 tsp for a stronger flavor)

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for the caramel filling:

2/3 cup granulated sugar
– 6 tbsp water
– 1 tbsp unsalted butter
– 6 tbsp creme fraiche (or heavy whipping cream)
– 1/2 tsp vanilla extract
– 1/2 tsp coarse sea salt, plus more for sprinkling

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Preparation:

Whisk together the hazelnut flour, all-purpose flour, baking powder, and salt in a medium bowl.

Combine butter and sugars in a large bowl and beat vigorously until light and fluffy, about 2 to 3 minutes. Add the egg and chopped rosemary, then beat again until well-blended, another 30 seconds. Finally, fold in the flour mixture until just incorporated.

Divide dough into two or three balls, pat them into discs, and wrap each in plastic wrap. Chill the dough in the fridge for at least 1 hour and up to 2 days.

Heat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.

Roll out a disc of dough to about 1/8- or 1/4-inch thick, depending on your preference. Unlike pie crusts, which I generally roll out between sheets of parchment, I found this to be easiest on a well-floured surface, sprinkling flour over the top and lifting the bottom to re-flour as needed. (The latter makes cutting and removing the cookie rounds much easier.) Cut out cookie rounds using a 2-inch cookie cutter of your choice. For half the rounds, use a smaller cookie cutter (around 3/4 inch) to cut patterned holes — these are the windows for the cookie “lids.” Save the minis to make miniature cookie sandwiches (or just to nosh!). If the dough becomes too soft as you’re using it, just pop it into the freezer for a few minutes to firm it up again.

Place the “lids” and cookie holes on one baking sheet and the whole cookies on another, since the whole cookies may take a little longer to bake. Bake both sheets of cookies until golden at the edges, about 10 minutes for the bottoms and 8-9 for the lids. Cool on baking sheets for a few minutes, then transfer to a wire rack to finish cooling. Repeat with remaining dough; you can re-chill and re-roll cookie scraps as many times as needed.

If powdering the lids, arrange the lids (or all the cookies, if you prefer) on a baking rack with a tray or paper underneath to catch the excess sugar. Sift powdered sugar over top as desired.

While the cookies are cooling, make the caramel. Prepare a bowl of ice water and set it aside within easy reach. Combine sugar and water in a heavy-bottomed saucepan over medium heat. Stir just until sugar dissolves, then let simmer, without stirring, until the mixture just turns golden. Remove immediately from heat and add butter (be careful, as it may sputter). Swirl until the butter is dissolved, then add the creme fraiche or heavy cream, vanilla extract, and salt. Return to heat, reduce heat to low and stir until the heavy cream is fully dissolved. Drop a small spoonful of the caramel into the ice water and touch it — if you can form it into a pliable ball, it’s done.

Working quickly, while the caramel is still soft, drop about a teaspoon of caramel onto each of the bottoms of the cookies, then place a lid on top and press gently to seal. Sprinkle a bit of flaky salt over top if you like. Enjoy once the caramel is cool. Cookies will keep for a week in an airtight container and freeze for up to 3 months.

xx Annette

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Summer Supper:: Zucchini Pasta

Zucchini Pasta

Since we are still in the thick of summer, summer veggies like squash and zucchini are still abundant, and you can easily find them at your local grocery store or farmer’s markets. I love zucchini because it’s so versatile. Zucchini can become bread, soup, or antipasto. When I want something light and satisfying yet seasonal, it’s a no brainer. I turn to zucchini and pasta.

Add a bit of garlic, good Parmesan cheese, and some truffle oil, and you’re left with a fantastic weeknight meal that screams summer. Feel free to toss in other summer vegetables too. Tomatoes from your garden would be divine!

Summer Zucchini Pasta
Serves 4

You will need:
– Salt and freshly ground black pepper
– 3/4 pound whole-wheat dried spaghetti
– 3/4 pound zucchini sliced into coins
– 1/4 cup olive oil
– 2 tablespoons minced garlic (btw I always use a micro planer to grate the fresh garlic into the oil)
– 1/4 cup Parmesan cheese
– 3 tablespoons truffle oil

To Prepare:

Cut the zucchini into thin coins then put oil and grate fresh garlic into a skillet. Heat oil and garlic and add zucchini, saute on high heat until the zucchini is evenly browned. In the meantime, boil the pasta on high, until al dente. Drain and add the pasta with to the zucchini, and toss with cheese. Pull off heat and put pasta into a bowl, finish with the truffle oil, salt and pepper.

Serve hot with a nice tomato salad.

Note: I like adding truffle salt if you have it.

xx Annette

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