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Authors Posts by Barbara Beltrami

Barbara Beltrami

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Spinach-Stuffed Tomatoes

By Barbara Beltrami

Have you noticed that at holiday time everything becomes special? Think about it. It seems you’re always getting dressed up and going to some party or other. Out come the good dishes, the platters and bowls that you need a ladder, if not a GPS to get to. You’re starting to rev up for Christmas Eve or Christmas Day dinner. Everything is special … the roast you’ve ordered, those fancy hors d’oeuvres the seafood, the pasta …all the traditional ethnic dishes.

Except for the vegetables … that same old, same old broccoli, those soggy, bland green beans, those boring peas and carrots. Time to change all that and take away the bad rap veggies are always getting. They too can be special. Time to give them their moment to put on their holiday best at the dinner table and to be dressed up in their beautiful red and green (what else?) finery. Imagine tomatoes stuffed with creamed spinach and delicious roasted Brussels sprouts with chopped red pepper.

Spinach-Stuffed Tomatoes

YIELD: Serves 6

INGREDIENTS:

2 pounds fresh spinach

½ stick unsalted butter plus 1 tablespoon

6 tablespoons flour

1 medium onion , minced

6 large tomatoes

Salt and freshly ground black pepper to taste

DIRECTIONS: Preheat oven to 400 F. Thoroughly rinse spinach. Place on a steamer rack over 2 inches water. Cover and steam until tender, about 10 minutes. Place in colander or large strainer with a bowl underneath and press out as much liquid as possible. Reserve drained liquid. While the spinach is cooking, sauté the onion in the one tablespoon butter until it is opaque. Remove from heat and set aside.

Slice one inch off tops of tomatoes, then scrape out pulp; reserve and refrigerate for another use. In a small sauce pan make a roux by melting the half stick of butter; then stirring in the flour until you have a thick paste. Whisk in 1½ cups of the reserved spinach liquid (if you don’t have enough, supplement it with water from steamer. (If mixture seems too thin, add more flour but beware of lumps!)

Combine spinach, sauce and onions and mix thoroughly until the spinach is well coated but still holds its shape when scooped. Add seasonings. If any sauce is left over, reserve and refrigerate for another use. Set tomatoes in a greased nonreactive baking dish; sprinkle insides with salt and pepper. Fill with spinach mixture. Cover with aluminum foil and bake covered for 30 minutes. Uncover and bake 15 minutes more or until tomatoes are tender but not collapsed.

Roasted Brussels Sprouts with Red Pepper Confetti

roasted-brussel-sprouts-with-red-pepper-confettiYIELD: Serves 6

INGREDIENTS:

1½ pounds Brussels sprouts, trimmed and stems removed

¼ cup extra virgin olive oil

Salt and freshly ground black pepper, to taste

2 tablespoons unsalted butter

Half a large fresh red bell pepper, finely chopped

DIRECTIONS: Preheat oven to 400 F. Place Brussels sprouts in baking pan; douse with oil and toss to evenly coat. Sprinkle with salt and pepper. Place in oven and roast, turning with spatula, every 10 minutes, until outsides turn golden brown and insides are tender, about 30 to 40 minutes. Remove from oven; cover and set aside. In a medium skillet, melt butter; add peppers and sauté over medium-low heat, for one minute, just enough to soften and heat through. Season, if desired. Remove cover from sprouts, place in serving bowl and top with peppers and any remaining sauté liquid. Serve hot or warm.

Arugula Salad with Sliced Avocado and Pomegranates

YIELD: Serves 6

INGREDIENTS:

2/3 cup extra virgin olive oil

1/4 cup honey

1 tablespoon balsamic vinegar

2 tablespoons freshly squeezed lemon juice

3 tablespoons pomegranate juice

1 clove garlic, peeled and lightly smashed

Coarse salt and freshly ground black pepper, to taste

6 cups arugula, washed, drained and dried

1 cup pomegranate seeds

3 avocados, peeled and sliced

Juice of half a lemon

DIRECTIONS: Make the dressing: Combine the first 7 ingredients in a jar; cover tightly and shake vigorously. Set aside. Toss the arugula and pomegranate seeds together. Arrange on six salad plates. Brush avocado slices with the juice from half a lemon to keep them from turning brown; arrange them on top of arugula and pomegranates. Shake jar of dressing vigorously again to mix thoroughly; remove garlic clove; drizzle over salad. Serve immediately.

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By Barbara Beltrami

The winter holidays are a time of rewards. Toys for good little children. Electronic devices for good big children. Baubles and bangles and bicycles. Sweaters and scarves and sleds. (I don’t know…these days does Santa still leave coal for bad children?)

And of course, sweet indulgences for having endured the holiday hassle, the spartan salads and remarkable restraint of the past year’s daily fare, the life of lattes instead of lunch and denial instead of dessert.

From January to November with a few hops off the wagon in between, we all feel guilty about satisfying our sweet teeth (tooths?) But come December, it’s Wahoo! Bring on those cookies and candy canes and chocolate Santas. And hey! What’s for dessert?

Here are three of my favorite desserts for the holidays. They’re all festive enough for a holiday table and easy enough for a special family treat.

Apple Tartapple-tart

INGREDIENTS:

2 cups flour

1/2 teaspoon salt

2/3 cup solid vegetable shortening

2 teaspoons sugar

4 tablespoons ice water

3-4 Granny Smith apples, peeled, cored, and cut into thin crescent-shaped slices

1/4 – 1/3 cup granulated sugar

2 tablespoons butter, cut into small pieces

1/4 cup confectioners sugar (optional)

DIRECTIONS:

Preheat oven to 425 F. In an electric food processor, blend the flour, salt, vegetable shortening and sugar; pulse until the mixture resembles coarse meal. Add ice water and process again until mixture forms ball.

Remove, place between two sheets of waxed paper and roll out into large circle that will fit bottom and sides of a well-greased 8- or 9-inch spring form tart pan. Gently lift top paper away and invert crust over pan. Peel away bottom sheet. Spread and pat dough against bottom and sides of pan. With rolling pin, remove any irregular pieces from top edge of pan. (Don’t worry if you have to patch crust as the apple slices will cover it.)

Arrange apple slices in attractive circles to fill crust. Sprinkle with granulated sugar; dot with butter. Bake 30 to 40 minutes, until crust is golden and apples are tender. Set aside on rack to cool: Gently remove tart from pan by pushing bottom of pan up. It is best to avoid trying to remove tart from bottom, but go ahead if you are brave. Before serving, sift confectioners sugar over top, if desired.

Cheesecake with Raspberry Topping

INGREDIENTS:

For the crust:

2 cups graham cracker crumbs

1/2 cup granulated sugar

1/2 cup melted butter

For the filling: 

Two 8-ounce packages cream cheese, softened at room temperature

5 large eggs, at room temperature, separated

1 teaspoon vanilla extract

2 tablespoons freshly squeezed lemon juice

1 cup granulated sugar

1 pint sour cream

For the topping:

1 pint fresh raspberries, gently rinsed and thoroughly dried

1/2 cup currant jelly, melted

Fresh mint sprigs for garnish

DIRECTIONS:

In a medium bowl, thoroughly mix graham cracker crumbs with sugar, then with melted butter. Line sides and bottom of 9-inch spring form pan (with flat bottom insert in place) with crumb mixture.  Refrigerate for at least one hour.

Preheat oven to 350 F.  In large electric mixer bowl, with mixer at medium speed or “cream,” beat cream cheese, egg yolks, vanilla, lemon juice and sugar until smooth. Add sour cream and continue beating until well blended.

In clean mixer bowl, beat egg whites until stiff.  Fold into cheese mixture. Turn cheese mixture into crumb-lined pan.  Bake 1 hour, then turn off oven and let sit in oven 1 hour longer. (When cake comes out of oven and cools, it may sink.  Do not be alarmed! The berries will cover that.)

When cooled to room temperature, run knife blade around edge of pan to loosen crust. Be sure to keep blade pressed hard against inner rim. Unclasp side of pan and lift gently from bottom. Refrigerate until ready to serve or glaze.

Spread berries evenly around top of cake. With pastry brush, coat berries with melted jelly; let set. Refrigerate. When ready to serve, garnish with mint sprigs.

Profiteroles with Pistachio-Rum Ice Cream and Chocolate  Sauce

YIELD: Serves 8

INGREDIENTS:

1 cup water

1 stick butter

1 cup flour

4 eggs

1 pint pistachio ice cream, softened but not melted

1 cup chopped red and green candied fruit or fruit peel

3 tablespoons rum

8 ounces semi-sweet chocolate pieces

8 ounces heavy cream

DIRECTIONS:

For the profiteroles: Preheat oven to 400 F. Grease a baking sheet. In medium saucepan, heat water and butter to rolling boil. Over low heat, vigorously stir in flour until mixture forms a ball. Remove from heat and vigorously beat in eggs, one at a time until mixture is smooth. Drop the dough into 8 equidistant mounds onto baking sheet. With finger tips, pat mounds into symmetrical domes.  Bake 35 to 40 minutes, until puffed and golden brown.  Allow to cool. With a sharp knife, slice about 1 inch off  tops; reserve. Carefully and gently scoop out soft dough from center; discard.  Five or 10 minutes before serving, let ice cream mixture soften a little;  fill the puffs with it and top with reserved sliced-off tops.  Stack into a pyramid and drizzle with chocolate sauce.

For the filling: Fold one cup of the candied fruit and the rum into the ice cream.  Return to freezer.

For the sauce: In a small saucepan, heat cream and chocolate pieces together.  Mix with wire whisk over medium-low heat until it reaches the consistency of chocolate pudding. Remove from heat. Let stand till just warm or room temperature. Refrigerate.  Reheat in double boiler. Add more chocolate if sauce seems too thin. Let cool a little after reheating so it’s a little less runny.

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By Barbara Beltrami

Hello, all you cooks and bakers! I’m back after a 25-year vacation and will once again be bringing you my favorite recipes; usually easy, original, healthful, calling for quality ingredients and sometimes modified from other recipes and tested.

For a good beginning to this column and to any company or holiday meal, what else but hors d’oeuvres? In the tradition of the season, what else but cookies? While the kids are wolfing down sugar cookies and gingerbread people (we must be politically correct and not call them gingerbread men anymore) from Grandmas’s treasured recipes, the grown-ups will be sitting around calmly sipping their cocktails and wine and nibbling (or binging) on these savory cookies.

Think thin biscotti with black olives, sun-dried tomatoes and walnuts. Imagine Parmesan wafers with pungent rosemary, or olive oil-black pepper cookies. So pour yourself a drink, preheat that oven and start baking!

Parmesan-Rosemary Wafers

YIELD: 2 1/2 dozen wafers

INGREDIENTS:

1 ½ cups freshly and coarsely grated Parmesan cheese (not the kind in the package!)

1 tablespoon flour

1 ½ tablespoons minced fresh rosemary or 1 ½ teaspoons dried

½ teaspoon coarse or sea salt

½ teaspoon freshly ground black pepper

DIRECTIONS: Preheat oven to 350 F. Line two baking sheets with parchment paper. Combine all ingredients and mix well. Using a measuring teaspoon, not a regular teaspoon, and mixing well before each spoonful (the flour tends to drop to the bottom), drop mixture into little mounds onto prepared baking sheet. Bake midoven until golden, about 9 minutes. Cool on baking sheet about 5 minutes; with spatula gently remove and place on wire rack to cool.

Best if served immediately; otherwise reheat to crisp.

Biscotti with Black Olives, Sun-dried Tomatoes and Walnuts

biscotti-with-black-olivesYIELD: 3 1/2 dozen biscotti

INGREDIENTS:

1 ¼ cups unbleached all-purpose flour

4 ounces freshly and coarsely grated Parmesan cheese (don’t use the packaged kind)

1/4 teaspoon salt

freshly ground black pepper, to taste

one stick of unsalted butter, sliced into ½-inch pieces

¼ cup Italian or Greek black olives, pitted and chopped

½ cup oil-packed and drained sun-dried tomatoes, chopped

½ cup chopped walnuts

2 ½ tablespoons milk

one large egg

DIRECTIONS: In a bowl, combine flour, cheese, salt and pepper. With a pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in olives, tomatoes and walnuts. In a small bowl, beat together the milk and egg; combine egg mixture with dry ingredients and stir just until blended. Shape dough into a ball. Divide dough in half; pat and roll each piece into a 6- to 8-inch log and place each on a sheet of plastic wrap. Wrap tightly and refrigerate till firm, preferably overnight, but at least 6 hours.

Preheat oven to 400 F. Butter two large baking sheets. Diagonally cut the logs into ¼-inch slices and place one inch apart on the baking sheets. Bake until the biscotti are just brown around the edges (10 to 12 minutes). With a spatula, transfer to wire racks to cool.

Best if served immediately; otherwise reheat to crisp.

Olive Oil Cookies with Black Pepper

oliv-oil-cookies-with-black-pepperYIELD: 4 to 5 dozen cookies

INGREDIENTS:

Nonstick cooking spray

2 ½ cups flour

2 teaspoons freshly ground black pepper

½ teaspoon sea or coarse salt

1/2 cup sugar

2 eggs

½ cup extra virgin olive oil (yes, it does make a difference!)

¾ cup dry red wine

DIRECTIONS: Preheat oven to 375 F. Lightly spray 2-3 baking sheets with nonstick cooking spray. Combine dry ingredients. Beat together the eggs, oil and wine. Add liquid ingredients to dry mixture, stirring with a wooden spoon until a smooth dough forms. Drop by rounded measuring teaspoonsful onto baking sheets. Bake until browned around the edges, 12 to 14 minutes. Remove with spatula and cool on wire racks.

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