Tags Posts tagged with "Barbara Beltrami"

Barbara Beltrami

METRO photo

By Barbara Beltrami

What better time than the holidays to bake? Usually we’re pressed for time, but this year because so many of us are homebound anyway, it’s a great opportunity to try some new recipes with traditional ingredients. I wish I had room here to give you eight recipes for each of the eight nights of Hanukkah, but I’m afraid it will have to be only four. Instead of the Hanukkah jelly donuts called sufganiyot, how about an old-fashioned jelly roll? In keeping with holiday flavors, there’s a recipe here for honey-orange cake, one for a walnut torte and still another for a chocolate upside down cake. They’re all keepers.

Old-Fashioned Jelly Roll

YIELD: Makes 6 servings

INGREDIENTS:

Butter or Crisco for greasing

1 cup sifted cake flour

2 teaspoons baking powder

1/4 teaspoon salt

3 eggs

1/4 cup cold water

1 cup sugar

1 teaspoon vanilla

confectioners’ sugar

1 cup raspberry jelly or jam

DIRECTIONS:

Preheat oven to 425 F. Line a 10″ x 15″ sheet cake pan with waxed paper and grease. Sift together flour, baking powder and salt. Beat eggs until thick and lemon-colored. Beating well, add cold water and sugar. Gradually sift in dry ingredients; add vanilla and stir. Turn batter onto prepared pan; bake 12 to 15 minutes, until tester inserted in center comes out clean. Place a clean linen towel on work surface and cover with waxed paper; sprinkle with confectioners’ sugar. Turn hot cake onto waxed paper and spread with jelly. Holding towel and waxed paper firmly with forefinger and thumb, lift and roll short end to opposite short end. Let cool, then unwrap and re-roll. Serve with hot tea, coffee, or hot chocolate.

Orange-Honey Cake

YIELD: Makes 16 small squares or 8 large squares

INGREDIENTS:

Ingredients for the cake:

1/2 cup solid shortening

1/2 cup sugar

1/2 cup honey

1 egg

1/2 cup grated orange zest

2 cups flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup orange juice

1 teaspoon finely grated  lemon zest

Ingredients for the sauce:

1/2 cup orange juice

1/3 cup honey

DIRECTIONS:

Preheat oven to 350 F. Generously grease a 9″ square cake pan. Cream shortening and sugar gradually until light and fluffy; add honey and beat until smooth; beat in egg and orange zest. Sift the dry ingredients together three times. Combine orange juice and lemon zest, then add dry ingredient mixture alternately with orange juice and lemon zest to creamed mixture, beginning and ending with dry mixture. Spread batter evenly in prepared pan; bake 45 minutes to one hour until a cake tester inserted in center comes out clean. Let stand 5 to 10 minutes before removing from pan. Meanwhile make the sauce by blending the half cup orange juice with the third cup honey. Serve cake hot or warm with the sauce.

Walnut Torte

YIELD: Makes 10 servings

INGREDIENTS:

8 eggs, separated

1 cup sugar

1 cup sifted cake flour

1/2 teaspoon cream of tartar

Pinch salt

1 teaspoon vanilla extract

3/4 cup ground walnuts

DIRECTIONS:

Preheat oven to 325 F. Beat egg yolks until thick and lemon-colored; gradually add sugar and continue beating. Add flour by sifting a small amount at a time and folding in until well blended. In a separate bowl, beat egg whites until foamy; sift cream of tartar and salt over them and beat at high speed of mixer until stiff peaks form; add vanilla extract. Fold egg white mixture into egg yolk mixture. Fold in walnuts, then turn batter into a 10-inch tube pan which has been rinsed with cold water. Bake for about an hour and a half, until cake tester inserted in between inside and outside of ring comes out clean. Invert cake for one hour before removing from pan. Serve with whipped cream or chocolate sauce.

Chocolate Upside Down Cake

YIELD: Makes 6 to 8 servings

INGREDIENTS:

1 cup sifted flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup sugar

6 tablespoons cocoa

2 tablespoons shortening

1/2 cup milk

1 teaspoon vanilla

1/2 cup chopped almonds

3/4 cup brown sugar

1 3/4 cups hot water

DIRECTIONS:

Preheat oven to 350 F; grease a 9″ layer cake pan. Sift together flour, baking powder, salt, sugar, and 2 tablespoons of the cocoa. Cut in shortening until mixture resembles coarse crumbs; stir in milk, vanilla and nuts. Mix remaining cocoa with brown sugar and sprinkle over surface of cake. Pour hot water carefully over surface of batter; bake 40 minutes. Serve warm or at room temperature with milk, hot tea or coffee.

Za'atar

By Barbara Beltrami

I’ve recently started using za’atar a lot. A Middle Eastern blend of equal amounts of dried culinary herbs, thyme, cumin, coriander, sesame seeds and sumac with a perhaps a little salt or crushed hot red pepper added, za’atar gives an interesting and savory dimension to both ordinary and exotic dishes. Like so many ethnic combinations, it varies from cook to cook and region to region with other additions or substitutions such as fennel or marjoram, for instance.

Moreover, I’ve found that recipes in which it is used often call for additional amounts of one of its elements. Make your own blend or buy it at specialty grocers, then add it to salad dressings, spreads, dips, veggies, meat, poultry or fish, and a whole lot more. Its flavor is subtle; it doesn’t sock it to you, make your eyes water, clear your sinuses or send you sputtering and sprinting for a glass of water. It’s just a nice flavor kick.

Basic Za’atar

YIELD: Makes generous 1/4 cup.

INGREDIENTS:

1 tablespoon crushed dried thyme leaves

1 tablespoon ground coriander

1 tablespoon ground cumin

1 tablespoon toasted sesame seeds

1 tablespoon sumac

Generous pinch coarse salt

Generous pinch crushed dried red pepper flakes

DIRECTIONS:

In a small bowl thoroughly combine ingredients. Store in air tight container or zip top bag.

Cucumber, Tomato and Feta Salad with Za’atar

YIELD: Makes 4 to 6 servings.

INGREDIENTS:

1/4 cup extra virgin olive oil

2 garlic cloves, bruised

1 tablespoon za’atar

Coarse salt and freshly ground black pepper to taste

2 tablespoons freshly squeezed lemon juice

1 small English hothouse cucumber, peeled and diced

1 cup grape or cherry tomatoes, halved

1 cup crumbled feta cheese

DIRECTIONS:

In a small skillet over medium high heat, warm oil; add garlic, reduce heat to low and cook until garlic releases its aroma and starts to turn golden, about 5 minutes. Add za’atar, stir and remove from heat. Discard garlic, let cool to lukewarm, add salt and pepper and lemon juice. In a salad bowl toss cucumber and tomatoes with warm dressing, then sprinkle feta on top. Serve with toasted pita bread and hummus.

Lemony Za’atar Chicken, Potatoes and Onions

YIELD: Makes 4 to 6 servings.

INGREDIENTS:

1/2 cup olive oil

1/4 cup freshly squeezed lemon juice

3 tablespoons za’atar

1 garlic bulb, cloves separated and peeled

1/2 cup dry white wine

Coarse salt and freshly ground black pepper to taste

1 broiler-fryer chicken, cut into 8 pieces

1 1/2 pounds baby potatoes, scrubbed and halved

1 large onion, peeled and cut into small wedges

DIRECTIONS:

In a small bowl, whisk together the oil, lemon juice, za’atar, garlic, wine, salt and pepper. Transfer to gallon zip top bag, add chicken, seal bag and turn it to be sure chicken is evenly coated. Refrigerate for two hours. Remove chicken from bag, but reserve bag of marinade; place chicken in bowl, cover with plastic wrap and refrigerate. In the bag of reserved liquid place the potatoes and onions; seal bag and tilt to coat them evenly; refrigerate for one hour. Preheat oven to 400 F, place chicken, garlic, potatoes and onions with the marinade in a shallow baking pan. Bake, basting occasionally, until chicken is cooked through and veggies are tender, about 40 to 50 minutes. Serve hot with a tossed salad.

Za’atar Red Snapper with Israeli Couscous

YIELD: Makes 4 servings.

INGREDIENTS:

1 cup Israeli couscous

Four 6-ounce red snapper fillets, skin on

1/4 cup olive oil

Coarse salt and freshly ground pepper to taste

3 tablespoons za’atar

DIRECTIONS:

Cook couscous according to package directions. Meanwhile coat the fish fillets on both sides with olive oil, season with salt and pepper and rub each side of the fillets evenly with the za’atar. Heat the remaining oil in a large nonstick skillet over medium-high heat; add the fish fillets, skin side down, and cook until skin is golden and crisp, about 5 minutes. Carefully turn fish over and cook until flesh is opaque and fish flakes easily. Divide couscous onto 4 plates and top with fish. Serve hot with sautéed greens.

Swedish Pancakes with Cranberries. Photo from Pixabay

By Barbara Beltrami

Writing this column is a real challenge this week because in our house we’re not big fans of leftovers. Actually, there’s only one Thanksgiving leftover that I really crave, and that’s a sliced turkey breast and Swiss cheese sandwich with lettuce and Russian dressing on rye bread. But then, as challenges often do, this one got me thinking. It was going to be just the two of us for Thanksgiving dinner and we surely were going to have leftovers. There would be no happy leftover aficionados upon whom we could foist them as we usually did. There just had to be things we could recycle and enjoy over the weekend. So here’s what I came up with. I thought, why not Swedish pancakes with cranberry sauce instead of lingonberries? Or turkey, mashed potato and stuffing patties or turkey minestrone?

Swedish Pancakes with Cranberries

Swedish Pancakes with Cranberries

YIELD: Makes about 12 pancakes

INGREDIENTS:

1 stick unsalted butter

1 cup flour

1 3/4 cups milk

3 eggs

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 cup granulated sugar

1 cup cranberry sauce

DIRECTIONS:

Preheat oven to 200 F. In a 10-inch skillet melt half the butter. In a blender combine the melted butter, flour, milk, eggs, vanilla and salt and process until smooth. Over medium heat, melt one teaspoon butter in same skillet and tilt pan so sides and bottom are coated; when a drop of water bounces on the skillet ladle one-third cup of batter into skillet and quickly tilt pan again so batter covers bottom of skillet.

Cook till set, about a minute or a little more, then using a rubber spatula, lift edges and flip and cook till lightly golden on other side, about half a minute or less; transfer to warm ovenproof plate and place in oven. Repeat procedure with remaining batter. Fold or roll pancakes, sprinkle with sugar and top with a dollop of cranberry sauce. Serve hot or warm with coffee, tea or hot chocolate.

Turkey, Stuffing and Mashed Potato Patties

YIELD: Makes about 12 pancakes

INGREDIENTS:

1 egg

1 tablespoon cold water

1 cup mashed potatoes

1 cup stuffing

1 cup finely chopped cooked turkey

2 scallions, cleaned and sliced thin

1 to 1 1/4 cups toasted unseasoned bread crumbs

1/3 cup olive oil

DIRECTIONS:

In a small bowl mix the egg and water. In a large bowl combine the potatoes, stuffing, turkey and scallions. Shape them into 2-inch patties and place on a rimmed baking sheet. Gently dip the patties, one at a time, into egg and water mixture, then bread crumbs and place them back on the baking sheet. Warm one-third of the oil in a large skillet over medium-high heat. With a spatula carefully lower each patty into skillet; fry, turning once, until crispy on both sides, about 5 to 7 minutes. Remove and drain on paper towels. Serve hot or warm with hot turkey gravy or cranberry sauce.

Turkey Minestrone

Turkey Minestrone

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1/4 cup olive oil

1 onion, chopped

1 celery rib, sliced

1 carrot, peeled and sliced

1 garlic clove, minced

1 small zucchini, diced

8 unsauced cooked Brussels sprouts or 1 1/2 cups unsauced cooked broccoli, cauliflower or green beans

1 cup canned petite diced tomatoes with their juice

1 cup shredded cooked turkey

1 cup canned cannellini beans, rinsed, drained

1 bay leaf

3 cups turkey stock or broth

1/2 cup uncooked tubetti, penne or ditalini pasta

2 cups finely chopped escarole

Salt and freshly ground black pepper to taste

3/4 cup grated Parmesan cheese

DIRECTIONS:

In a large pot heat oil over medium-high heat. Add onion and celery and cook, stirring frequently until they soften, about 5 to 7 minutes. Add carrot, garlic, zucchini and cooked veggie and cook, stirring frequently, until the carrots start to soften, about 3 to 4 more minutes. Add tomatoes, turkey, beans, bay leaf and stock; bring to a boil, then reduce heat and cook covered on low heat until all veggies are tender.

Ladle one and a half cups of soup into bowl of food processor and puree; return to pot. Add pasta and escarole, and continue cooking over medium heat, stirring occasionally, until pasta is al dente and escarole is tender and limp; remove bay leaf. Season with salt and pepper, ladle into tureen or soup bowls and sprinkle with grated cheese if desired. Serve with rustic bread and olive oil.

By Barbara Beltrami

I read someplace (don’t ask me where) some tips for this Thanksgiving when, if we follow the advice of experts on the pandemic, we should by all means celebrate the holiday but avoid large gatherings indoors and do a small intimate dinner with our immediate families and, in some cases, close friends or neighbors who we are sure are not contagious.

Difficult as it may be to forgo the usual groaning board feast, safety should be our primary consideration so that next year we can comfortably gather as we’ve always done. To make the day more celebratory and enjoyable we should first set a festive table. Even the smallest turkey may be too large so roasting a turkey breast or even a chicken might make more sense. The plethora of side dishes should be down-scaled so that it includes everyone’s favorite, of course, and dessert, rather than being an assortment of pies, could be individual tarts.

I’m taking a guess at what are likely to be everyone’s favorite dishes and giving you a little twist on each one. The rest is up to you.

Have a happy healthy and thankful holiday!

Creamy Mashed Potatoes with Chives

YIELD: Makes 4 to 6 servings

INGREDIENTS:

3 pounds Yukon Gold potatoes, pared and quartered

Salt to taste

1/2 -2/3 cup half and half, heated

1/4 cup softened unsalted butter

Freshly ground white pepper to taste

1/2 cup snipped chives

DIRECTIONS:

Place potatoes in a large saucepan; cover with cold water; add salt and over high heat, bring to a boil. Reduce heat to medium and simmer until fork tender but not mushy, about 20 to 25 minutes. Drain and return to pan, then reduce heat to low and cook, tossing frequently, another two minutes to dry the potatoes out. Place them in a large bowl and using a ricer, food mill or masher, puree them. (Do not use a food processor or you will end up with a gluey mess!) Gradually stir in half and half and butter; add pepper and chives and stir again. Set aside to keep warm. Serve with turkey gravy and all the fixings.

Sausage and Walnut Cornbread Stuffing

YIELD: Makes about 5 cups

INGREDIENTS:

4 cups cornbread stuffing mix

1 pound sausage meat, crumbled and browned

1 large onion, diced and browned

1 sprig fresh sage, finely chopped

8 ounces unsalted butter, melted

1/2 cup-1 cup hot chicken broth

1 cup coarsely chopped toasted walnuts

Salt and freshly ground pepper to taste

DIRECTIONS:

Place all ingredients in a large bowl and toss thoroughly to combine. When mixture is at room temperature, place in a greased casserole or cavity of turkey which is also at room temperature, just before cooking, no sooner. Bake in 375 F oven for 45 minutes or until top is crispy if in casserole; if in turkey cavity, remove and serve with turkey and fixings.

Candied Sweet Potatoes with Apples and Pears

YIELD: Makes 4 to 6 servings

INGREDIENTS:

4 small-medium sweet potatoes, pared and quartered, lengthwise

Salt and freshly ground pepper to taste

2 large Granny Smith apples, pared, cored and quartered lengthwise

2 medium Bosc pears, pared, cored and quartered lengthwise

3/4 cup brown sugar

6 tablespoons unsalted butter

DIRECTIONS:

Preheat oven to 375 F. Place and space sweet potatoes in large shallow baking pan; season with salt and pepper. Place apples and pears in between sweet potatoes; sprinkle evenly with brown sugar and dot with butter. Bake for 35 to 45 minutes until tender and brown on top. Serve with turkey and fixings.

By Barbara Beltrami

Times being what they are with election and COVID-19 stress absorbing all our attention and impacting our peace of mind, with weather turning chilly and gray, it’s a good time to think about the number one comfort food, chicken soup. And depending on the candidate you voted for vis a vis the candidate who won, you may really need that comfort. I think we all love the basic chicken soup, the one with lots of noodles to slurp up, but there are so many variations on this theme too.

Lemon Chicken Soup

YIELD: Makes 6 to 8 servings.

INGREDIENTS:

8 cups chicken broth or stock

4 cups shredded roast chicken

1 small onion, chopped

2 to 3 carrots, peeled and diced

2 celery ribs, chopped

2/3 cup dry white wine

1/2 pound orzo

1/3 cup chopped Italian flat leaf parsley

Juice of 2 freshly squeezed lemons

1 tablespoon lemon zest

Salt and ground white pepper to taste

DIRECTIONS:

In a large pot combine broth, chicken, onion, carrots, celery, and wine. Cook over medium-low heat until veggies are tender, about one hour; increase heat to medium-high, add orzo and cook at a steady boil according to package directions, until al dente. Stir in parsley, lemon juice and lemon zest; simmer 5 minutes. Add salt and pepper if needed. Serve hot with a Greek salad and pita chips.

Asian Chicken Soup with Bok Choy

YIELD: Makes 4 to 6 servings.

INGREDIENTS:

5 cups chicken broth

1 teaspoon crushed red pepper flakes

2 1/2 teaspoons soy sauce

2 teaspoons sesame oil

1 garlic clove, minced

1 head bok choy, sliced thin

2 to 3 scallions, sliced thin

DIRECTIONS:

In a large pot or saucepan bring chicken broth to a boil; add red pepper flakes, soy sauce, sesame oil, garlic and bok choy; simmer until the bok choy leaves turn dark green, about 10 minutes. Ladle into soup bowls, sprinkle scallions on top and serve hot with crispy fried Chinese noodles and pad thai.

Creamy Chicken Soup with Mushrooms

YIELD: Makes 4 servings.

INGREDIENTS:

1 stick unsalted butter

1 onion, chopped

2 celery ribs with leaves, finely chopped

4 carrots, peeled and chopped

2 cups sliced small Portobello mushroom

1/2 cup flour

8 cups chicken broth

1/3 cup chopped Italian flat leaf parsley

Leaves from 1 sprig fresh thyme

1 bay leaf

3 cups shredded roast chicken

1/2 cup cream

1 tablespoon dry sherry

Salt and freshly ground white pepper to taste

DIRECTIONS:

Melt the butter in a large pot over medium heat; add onion, celery, carrots and mushrooms and cook, stirring frequently, until veggies soften, about 7 to 9 minutes. Add flour and stirring constantly with a wooden spoon, cook two more minutes. Add broth and, whisking constantly, bring to a boil; add herbs and simmer for 15 minutes. Add chicken, bring to a boil, then remove from heat. Discard bay leaf; whisk in cream, sherry and salt and pepper. Serve hot with soft rolls and a delicate green salad.

Cajun Chicken Rice Soup

YIELD: Makes 4 to 5 servings.

INGREDIENTS:

1/4 cup olive oil

1 pound boneless chicken breasts, grilled, diced

1 onion, diced

2 celery ribs, sliced thin

1 red bell pepper, seeded and diced

3 garlic cloves chopped

1 tablespoon unsalted Cajun seasoning

Salt and freshly ground black pepper to taste

1 teaspoon paprika

1 teaspoon cayenne

1 tablespoon freshly squeezed lemon juice

One 14-ounce can diced tomatoes with juice

1 quart chicken broth

2/3 cup rice (not quick-cooking)

One 10-ounce package frozen okra, thawed

DIRECTIONS:

In large pot over medium heat warm oil; add onion, celery and bell pepper, stirring occasionally, until slightly softened, about 5 minutes; add garlic, Cajun seasoning, paprika, cayenne and salt and pepper; cook and stir 30 seconds. Add lemon juice, tomatoes, chicken broth, and one cup water, bring to a boil, then add rice, chicken and okra, cover and simmer until rice is al dente, about 15 to 20 minutes. Serve hot with sourdough bread and a green salad.

A hearty stew is the ultimate cold weather meal. METRO photo

By Barbara Beltrami

The way things look, it’s going to be a long, isolated winter indoors. So, determined to extend our outdoor life even as the weather gets chilly and the garden goes brown, we’ve treated ourselves to a fire pit for the patio and are hoping we can bundle up, hunker down and keep warm long into the season as we fortify ourselves with lots of hearty stews and soups. Here are three unusual and delicious stews to try.

Chicken and Chickpea Stew

YIELD: Makes 4 to 6 servings

INGREDIENTS:

3 tablespoons olive oil

2 celery ribs, diced

2 large carrots, diced

1 medium onion, diced

Salt and freshly ground pepper to taste

One 14 1/2 ounce can diced tomatoes w/ juice

2 cups chicken broth

1/2 cup chopped Italian flat leaf parsley

1 tablespoon tomato paste

1 bay leaf

1/2 tablespoon fresh thyme leaves

1/2 tablespoon chopped fresh rosemary leaves

4 chicken breast halves, bone in

One 15 ounce can chick peas, rinsed/drained

DIRECTIONS:

In an approximately 6-quart saucepan or pot, warm oil over medium heat. Add celery, carrots and onion and cook, stirring frequently, until onion is opaque, about 5 minutes. Season with salt and pepper and add tomatoes, broth, parsley, tomato paste, bay leaf, thyme, rosemary, and chicken breasts; be sure the chicken is submerged in the liquid. Bring liquid to a simmer, stir occasionally, and turn breasts once until they are almost cooked through, about 25 to 30 minutes. With tongs, remove chicken and set on work surface till cool enough to handle, 5 to 10 minutes; discard bay leaf. Meanwhile add chick peas to mixture and simmer until liquid is reduced and thickened, about 10 minutes. Remove skin and bones from chicken, cut meat into bite-size pieces and return to pot; bring stew to a simmer, then serve piping hot with crusty bread and a Caesar salad.

Pork and Sweet Potato Stew with Prunes

YIELD: Makes 4 servings

INGREDIENTS:

1 1/2 pounds pork tenderloin, trimmed and cut into bite-size pieces

Salt and freshly ground pepper

3 tablespoons olive oil

2 cups chicken broth

2 large onions, chopped

4 garlic cloves, minced

1 tablespoon ground cumin

1/4 teaspoon crushed red pepper

1 bay leaf

3/4 cup dry white wine

One 28-ounce can crushed tomatoes

3 medium sweet potatoes, peeled and cut into bite-size pieces

1 cup chopped pitted prunes, soaked in hot water

DIRECTIONS:

Preheat oven to 350 F. Season pork with salt and pepper. In Dutch oven or large enameled cast iron pot, heat half the oil over medium-high heat, add the pork and stirring occasionally, brown it on all sides, about 5 to 7 minutes. remove and set aside to keep warm. Meanwhile in small saucepan, over high heat, boil chicken broth until reduced by half, about 8 to 10 minutes.

Add remaining oil to Dutch oven, then onions, and cook, stirring frequently, until they are opaque, about 5 minutes; stir in garlic, cumin, pepper and bay leaf and cook over medium heat about one minute, until ingredients release their aroma; add wine and boil until reduced by half, then stir in tomatoes, broth and pork; bring to a simmer, cover and transfer to oven; cook for one hour. Return pot to stove top, add sweet potatoes; cook over medium heat until they are tender, about 20 minutes; drain prunes and add to pot; cook 5 more minutes; discard bay leaf. Serve hot with a side of cauliflower.

Sausage, Cannellini Bean and Broccoli Rabe Stew

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 tablespoon olive oil plus more for drizzling

1 large onion, chopped

1 pound sweet Italian sausage, cut into bite-size pieces

3 garlic cloves, chopped

2 cups chicken broth

1 bay leaf

Three 15-ounce cans cannellini beans, rinsed and drained,

1 bunch broccoli rabe, stems removed, then washed drained and sliced into 1” pieces

Salt and freshly ground black pepper to taste

1 cup freshly grated Parmesan cheese

DIRECTIONS:

Heat the tablespoon of olive oil in large Dutch oven or pot over medium-high heat. Add onion and cook, stirring frequently, until opaque, about 5 minutes. Add sausage and brown on all sides, about 5 minutes, add garlic and cook for 30 seconds, then add broth, bay leaf, beans, broccoli rabe, salt and pepper; bring to a boil, then cook, covered, over medium-low heat about 10 to 15 minutes, until broccoli rabe is tender. Discard bay leaf. Place in soup tureen and drizzle with oil and grated cheese. Serve hot with orzo.

METRO photo

By Barbara Beltrami

Like so many things these past months, Halloween is not going to be very traditional.  My thought is that since we’re homebound for the most part, why not make Halloween dinner a festive one? Make a  spooky centerpiece with black candles and small pumpkins, set the table with black and orange or Halloween-themed disposable tableware, put candy favors at each place and cook up any or all of the following recipes featuring black or orange ingredients.

Nothing is more orange than a carrot-ginger soup, and squid ink pasta or poultry, meat or fish with black rice (even though it may turn a little purple in cooking), is great for the occasion. So go rig up a costume, tie an apron over it and have a Happy Halloween.

Carrot-Ginger Soup

Carrot-Ginger Soup

YIELD: Makes 4 servings

INGREDIENTS:

3 tablespoons olive oil

8 to 9 large carrots, peeled and sliced thin

2 cups chopped onion

2 cups chicken broth

2 cups water

Salt and freshly ground white pepper to taste

2 teaspoons minced fresh ginger

DIRECTIONS:

In a large pot or saucepan, warm oil over medium heat. Add carrots and onions and cook, stirring occasionally, until onions soften, about 5 to 7 minutes. Add broth, water, salt and pepper and ginger; bring to boil, then simmer until carrots are very soft, about 20 to 30 minutes. Let cool at least 10 minutes, then puree until very smooth in a blender, food processor or with an electric wand. Garnish with raisins or currants if desired and serve hot with dark pumpernickel and yellow cheddar cheese.

Squid Ink Pasta with Orange Tomatoes and Garlic

YIELD: Makes 4 to 6 servings

INGREDIENTS:

One pound squid ink pasta*, cooked according to package directions

1/4 cup extra virgin olive oil

1/2  teaspoon crushed hot red pepper flakes

3 garlic cloves, finely chopped

3 orange tomatoes or one pound orange grape or cherry tomatoes

Coarse salt to taste

1/3 cup dry white wine

1/4 cup chopped fresh basil leaves

*Available at local specialty markets.

DIRECTIONS:

Whatever size tomatoes you are using, cut them into half–inch pieces. In a large skillet over medium heat, warm oil; add crushed red pepper flakes and garlic and, as soon as garlic begins to release its aroma, add tomatoes and salt. Stirring occasionally, cook until they release their juice and skin starts to separate. Deglaze pan with white wine; as soon as it begins to bubble, add pasta and basil to skillet, toss with mixture and transfer to a large warm bowl. Serve hot with fish or scallops.

Chicken Thighs with Black Rice and Orange Peppers

YIELD: Makes 4 servings

INGREDIENTS:

1 1/2 cups black rice*, cooked according to package directions

12 ounces green cabbage, thinly sliced

1 orange bell pepper, cored, seeded and cut into thin strips

2 oranges, peeled and chopped

1 onion, diced

1/4 cup + 2 tablespoons olive oil

Salt and freshly ground black pepper to taste

4 large chicken thighs

1/2 tablespoon red wine vinegar

1/2 teaspoon prepared mustard

*Available at local specialty and  supermarkets. Sometimes called

forbidden rice.

DIRECTIONS:

Preheat oven to 425 F. Set rice aside to keep warm. In a large bowl toss the cabbage, bell pepper, oranges and onion with two tablespoons of the oil and salt and pepper; spread on two-thirds of the bottom of a large shallow roasting pan. In a medium bowl, toss the chicken thighs with two tablespoons of oil and salt and pepper and arrange on remaining third of pan.

Roast, stirring veggies occasionally and turning chicken thighs halfway through cooking time, until veggies are tender and lightly browned and chicken is cooked through and browned, about 20 to 30 minutes. In a small bowl  whisk together the remaining two tablespoons oil, the vinegar, salt and pepper and mustard; drizzle over rice. Place rice on platter, top with veggies and place chicken thighs around it. Serve hot with a carrot and raisin salad.

METRO PHOTO

By Barbara Beltrami

METRO photo

One of the best things to do this season is go apple picking. Even though you still have to wear a mask and social distance (even from the limb of a tree!), it’s outdoors and the air is fresh. But after you unload your trunk with your harvest and stagger inside with those apples, then what do you do with them?

For most of us, the first thought is to munch them as we scuffle through leaves during an autumn walk or faithfully shove them in the lunch bags. If we’re feeling ambitious we might bake an apple pie or make applesauce. Those are all fine, but there are so many other things to do with apples. What about cooking them with cabbage and serving them with pork chops? A spicy apple cake? An apple-fennel salad? Take your pick! (pun intended)

Apple and Cabbage-Smothered Pork Chops

The apples and cabbage give a whole new dimension to the pork chops.

YIELD: Makes 4 servings

INGREDIENTS:

Salt and freshly ground pepper to taste

Flour for dredging

4 thick pork chops

1/2 cup vegetable oil

3 Granny Smith apples, pared, cored and sliced into 1/4” wedges

2 large onions, chopped

1 medium head green cabbage, thinly sliced

1 cup beef stock

1 cup dry white wine

1/2 teaspoon caraway seeds

1 bay leaf

1 sprig fresh sage, leaves removed and chopped

DIRECTIONS:

In a shallow dish combine salt, pepper and flour; dredge pork chops in mixture. In a large heavy pot or Dutch oven, heat oil over medium high heat; add pork chops and cook, turning once, until lightly till lightly browned on both sides; remove and set aside.

Add apples and onions to pot and cook, stirring occasionally, until onions are golden brown and apples are soft, about 3 to 4 minutes. Add cabbage and cook, stirring constantly, until wilted, about 5 to 7 minutes. Add stock, wine, caraway seeds, bay leaf, sage, and more salt and pepper to taste.

Cook, uncovered until mixture comes to a boil, add pork chops, cover and simmer 1 to 1 1/4 hours until chops are fork tender. Remove bay leaf. Serve with pan juices, boiled potatoes and pickled beets.

Apple–Walnut Cake

This cake couldn’t be easier and will keep for days if everyone doesn’t gobble it up.

YIELD: Makes 12 servings

INGREDIENTS:

1 stick + 1 tablespoon unsalted butter, softened

2 level cups flour

1 cup sugar

1/2 cup brown sugar, tightly packed

1 1/4 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/4 teaspoon ground nutmeg

1 1/2 pounds Granny Smith apples, pared, cored and diced

2/3 cup chopped walnuts

2 eggs, lightly beaten

DIRECTIONS:

Preheat oven to 350 F. Lightly grease a 9 x 13’ baking pan with the one tablespoon butter. In large bowl lightly whisk together the stick of butter, flour, sugars, baking soda, salt, cinnamon, ginger, nutmeg, apples, walnuts and eggs. Spread batter evenly in pan and bake 40 to 45 minutes, until cake tester inserted in center comes out clean. Cool in pan. Serve with pumpkin ice cream.

Apple-Fennel Salad

This is a spin-off of what used to be called Waldorf salad way back when. It’s full of crunch, texture and flavor.

YIELD: Makes 6 to 8 servings

INGREDIENTS:

4 Gala or Fuji apples. cored and diced

Freshly squeezed juice of one lemon

1 fennel bulb, diced

1/2 cup chopped almonds

1 cup red seedless grapes, halved

1/2 cup good quality mayonnaise

Freshly ground black pepper to taste

4 endives, leaves separated

DIRECTIONS:

In a medium bowl, toss the apples with the lemon juice. In another large bowl combine the fennel, almonds, grapes, apples, mayonnaise and black pepper. Arrange endive leaves on salad plates, then scoop mixture onto them. Serve at room temperature with meat, poultry or fish.

Classic Meatloaf

By Barbara Beltrami

I know someone who is very sophisticated, has traveled all over the world and dines in the finest restaurants. She recently reached a milestone birthday and guess what she requested for dinner? Meatloaf! I suspect many of us would do likewise because I can’t think of another dish that’s more a comfort food. I know that most recipes call for a generous inclusion or slathering of ketchup. However, the best meatloaf I’ve ever had was made by my Aunt Ginny who used to lace hers with torn pieces of wet white bread and then drenched the meat loaf in tomato sauce part way through the baking. For many years I’ve been trying to recreate it, but haven’t been able to quite duplicate it. In my attempts I’ve come up with some pretty good meatloaf recipes, and the ones I like best do use tomato sauce. And by the way, not only is meatloaf a wonderful dinner entree but it also makes a great sandwich.

Classic Meatloaf

YIELD: Makes 6 to 8 servings

INGREDIENTS:

2 tablespoons olive oil

3 onions, chopped

Salt and freshly ground black pepper to taste

1/4 cup Worcestershire sauce

1/3 cup beef broth

1 tablespoon tomato paste

3 pounds ground chuck

2/3 cup unflavored bread crumbs

3 eggs, beaten

Nonstick cooking spray

1/2 cup ketchup

DIRECTIONS:

Preheat oven to 350 F. In medium skillet, warm olive oil over medium low heat; add onions, salt and pepper and cook, stirring frequently, until onions are wilted, about 5 to 7 minutes. Remove from heat, add Worcestershire sauce, broth and tomato paste, stir and set aside to cool. In a large bowl, combine the meat, bread crumbs and eggs; stir and toss to thoroughly combine. Spray a shallow baking pan with nonstick cooking spray. Transfer mixture to center of pan and shape into a loaf; spread ketchup on top. Bake until cooked through, about 60 minutes. Slice and serve hot with mashed potatoes and a green vegetable.

Aunt Ginny’s Meatloaf

YIELD: Makes 6 to 8 servings

INGREDIENTS:

3 tablespoon vegetable oil

2 onions, chopped

Salt and freshly ground pepper to taste

One 14-ounce can tomato sauce

2 pounds ground chuck

1 pound ground pork

1 cup unflavored bread crumbs

3 slices white sandwich bread

2 eggs, beaten

DIRECTIONS:

Preheat oven to 375 F. In medium skillet, warm oil over medium heat. Add onions and salt and pepper, and stirring frequently, cook until onion is transparent, about 5 to 7 minutes. Soak bread slices in cold water just until soggy, remove but do not squeeze dry; tear into bite-size pieces. In large bowl combine onions, half a cup of the tomato sauce, the meat, bread crumbs, bread pieces and eggs; toss lightly. Transfer mixture to shallow baking pan. Shape into rectangle and bake 40 minutes, until brown on top; pour remaining tomato sauce over loaf and continue baking until sauce is bubbly and meat is cooked through, about 15 to 20 minutes. Slice and serve hot with buttered broad noodles and a salad.

My Meatloaf

YIELD: Makes 6 to 8 servings

INGREDIENTS:

2 onions, chopped

1 large tomato, diced

1 Italian frying pepper, seeded and minced

6 to 8 fresh mushrooms, cleaned and minced

3 pounds ground beef

1 cup unflavored bread crumbs

3 slices white sandwich bread

3 eggs, beaten

Salt and pepper to taste

One 8-ounce can tomato sauce

Nonstick cooking spray

DIRECTIONS:

Preheat oven to 375 F. Soak bread slices in water just until soggy, remove but do not squeeze dry; tear into bite-size pieces. In large bowl combine onions, tomato, pepper, mushrooms, beef, bread crumbs, bread, eggs, salt and pepper. Spray a nonstick shallow baking dish with nonstick cooking spray; transfer mixture to pan and shape into rectangle. Bake 40 minutes, until brown on top; pour tomato sauce over top and continue baking until sauce is bubbly and meat is cooked through, about 15 to 20 minutes more. Slice and serve hot with baked potato and winter squash.

Acorn Squash. Metro photo

By Barbara Beltrami

The minute I see mums and pumpkins and squash piled in pyramids I start to think autumn.  The sunflowers and geraniums are still prolific, there’s a little basil and a few tomatoes left in the garden, but I’ve gone fickle, have lost interest in them and am now focused on things autumnal. In come those earthy veggies, out come the recipes. Acorn squash is my favorite because it’s delicious baked with just butter, salt and pepper or stuffed with a variety of concoctions. Preparation is simple: Wash it, halve it stem to end, and scoop out the seeds.

Sausage, Apple and Fennel- Stuffed Acorn Squash

YIELD: Makes 4 servings

INGREDIENTS:

2 acorn squash, washed, halved and seeded

2 tablespoons unsalted butter, melted

Salt and pepper to taste

2 tablespoons olive oil

1 pound Italian fennel sausage

2/3 cup finely chopped onion

1 cup finely chopped fennel

2 Granny Smith apples, pared, cored and diced

1 tbsp. minced fresh sage leaves

1/2 cup bread crumbs

1 large egg

DIRECTIONS:

Preheat oven to 375 F. Place squash halves, cut side up, in shallow baking pan, brush with butter and season with salt and pepper. Bake 50 to 60 minutes until tender but not mushy. In a large skillet, heat oil over medium-high heat; add sausage and cook, turning occasionally, until browned on all sides; remove and set aside; place onion, fennel, apple and sage in skillet and, stirring frequently, sauté until tender. Remove sausage from casing and crumble; in medium bowl, combine with sautéed veggies; stir in bread crumbs and egg. Scoop filling into baked squash halves, return to oven and bake 15 to 20 minutes until heated through and a little bit crisp on top. Serve hot with poultry or pork.

Curried Quinoa and Raisin- Stuffed Acorn Squash

YIELD: Makes 4 servings

INGREDIENTS:

2 acorn squash, washed halved, and seeded

Scant 1/4 cup cider vinegar

2 tablespoons brown sugar

Scant 1/4 cup olive oil

Salt and pepper

1 large shallot, chopped

1 cup quinoa, rinsed

2 teaspoons curry powder

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1/3 cup raisins, soaked in warm water and drained

1/2 cup chopped pistachio nuts

1 cup finely chopped Italian flat parsley leaves

DIRECTIONS:

Preheat oven to 375 F. Place squash halves, cut side up, in a shallow baking pan. In a small bowl, whisk together vinegar, brown sugar and two tablespoons of the oil; brush squash with mixture, then sprinkle with salt and pepper. Roast until flesh is tender, about 50 to 60 minutes.

In a medium skillet, heat remaining tablespoon of oil over medium-high heat; add shallot and, stirring occasionally, cook about 5 minutes, until browned. Add quinoa, spices, and salt and stir until they are browned and release their aroma, just a minute or so. Add 2 cups hot water, bring to simmer, cover skillet and continue simmering until quinoa is tender and liquid is absorbed, about 20 minutes. Let sit 5 minutes, then stir in raisins, pistachios and half of parsley. Scoop into squash halves and sprinkle with remaining parsley. Serve hot with lamb, beef or poultry.

Wild Rice, Mushroom and Spinach- Stuffed Acorn Squash

YIELD: Makes 8 servings

INGREDIENTS:

2/3 cup wild rice, cooked according to package directions

4 acorn squash, wash, halved and seeded

2 tablespoons olive oil

Coarse salt and freshly ground pepper to taste

1 cup chopped onion

1 cup finely chopped celery

4 ounces fresh mushrooms, cleaned and chopped

2 garlic cloves, minced

1 tablespoon fresh thyme leaves

One 1-pound package fresh spinach, washed and chopped

2 tablespoons freshly squeezed lemon juice

DIRECTIONS:

Preheat oven to 425 F. Brush cut sides of squash with half the olive oil and season with salt and pepper.  Place cut side down on baking sheet and roast 20 to 30 minutes, until tender.

In large skillet heat remaining olive oil over medium-high heat, add onion and celery and sauté, stirring frequently until soft, about 3 to 5 minutes. Add mushrooms and sauté another 3 to 5 minutes; add garlic, thyme and spinach and cook, stirring occasionally, until spinach is wilted, just a minute or two.

Stir in cooked rice and lemon juice, adjust seasonings and scoop mixture into squash halves. Bake until heated through, about 10 minutes. Serve hot with poultry, meat or fish.