Guest Post from Crazy Lou - Pasta Salad w/Asparagus & Basil Vinaigrette

As I mentioned last week, I'm participating in a blog swap and am super excited to present the first guest post here at Candy Girl!  Let's meet Cindy from Crazylou!

Hello!  I'm Cindy from Crazylou. I'm so excited to be joining Candy on her blog today as part of the Good Old Fashioned Blog Swap! What fun! There's more swappin' going on--check out one of these lovely ladies to see the rest of the blog swaps - Julie {White Lights on Wednesday}, Kelley {Miss Information} or Rachel {i love my disorganized life}.

Today I'm sharing a fresh and light pasta salad. It's perfect for those upcoming gatherings this Summer. I'm always looking for something that doesn't have mayo in it when we go to BBQ's or potlucks, because you never know how long it will sit out! This is perfect for Spring and early Summer, when asparagus is at its prime! I made this over for our Mother's Day cookout and it was a hit! Hope you enjoy it!

Pasta Salad with Asparagus and Basil Vinaigrette

Adapted from Cook’s Country

Serves 8-10

Ingredients

1 box pasta (any type is fine)

1 lb fresh asparagus

¼ c. pine nuts, toasted

1 pint grape or cherry tomatoes, halved

1/4 c – ½ c shredded Parmesan cheese

Dressing

6 Tbls. Olive Oil

½ c chopped fresh basil

3 Tbls. Lemon juice

1 shallot, minced

1 clove garlic, minced

½ tsp salt and pepper (each)

Whisk the dressing ingredients together in a large bowl (large enough for the pasta salad).

Steam asparagus until tender. I used the Steam Bags, but use your preferred method. When tender, run under cold water. Pat dry. Cut into chunks. Place in bowl with dressing.

Prepare pasta as directed on box. Drain. Toss in bowl with dressing and asparagus. Refrigerate for at least 30 minutes or until chilled. Just before serving, add in pine nuts, tomatoes and Parmesan. Stir to combine. If you make the salad a day in advance, freshen up with a spoonful of olive oil and a squeeze of lemon juice.

Thanks again to Candy for blog swapping with me today! Stop over and visit my little corner of the World sometime--I've always got a little craziness happening at Crazylou!

Tuscan Fries

Who doesn't love french fries?  

I'm kinda picky about fries and prefer them with the skins on, on the thin side, crispy, and well salted.  I occasionally fry my own but find standing over the stove frying batch after batch to be tedious.  When I spotted this recipe that calls for starting them in cold oil and pretty much just leaving them until they are done I knew this was the start of something wonderful.

And wonderful they were.  I sliced my potatoes thinner than suggested and ended up with this lovely pile of french fries that were perfectly golden and crispy.  Exactly like I like them.  Garlic and a handful of herbs are tossed in the oil after a while and add wonderful flavor and elevate these fries to something extraordinary.  As if a plateful of french fries weren't incentive enough, the easy prep for these makes this recipe a must try. 

In other news - I’m participating in a Good Old Fashioned Recipe Blog Swap! Julie {White Lights on Wednesday}, Kelley {Miss Information} and Rachel {i love my disorganized life} have paired up 30 incredible bloggers to trade blogs for the day.

Cindy from Crazylou Creations and I will be sharing a fabulous recipe on each other's blogs {but we can't tell you what they are, because they're a secret!}.  Be sure to visit both of us on May 27th, we wouldn't want you to miss out on any deliciousness!

Tuscan Fries
Nigellissima, Nigella Lawson

2 1/4 pounds potatoes (Nigella recommends Yukon Gold but I used Russets)
1 1/2 quarts corn oil or flavorless vegetable oil, for frying
Unpeeled cloves from 1 head garlic
8 tender top sprigs thyme, rosemary, and sage, or herbs of your choice
Kosher salt, to taste

Cut the short ends off each potato (but don't peel) so that it can sit up vertically, and then slice downwards into generous 1/2-inch slices.  Cut these slices into fries about 1/2 inch thick; again, err on the generous side.  Load up a clean dishcloth with the fries as you cut them.

Put the oil into a wide, heavy pan and add the freshly cut potatoes.  Then put the pan over high heat and bring to a boil, which should take about 5 minutes.  Keep a careful watch on the pan at all times.

Continue to cook the fries, without stirring them, for another 15 minutes.  The pan will be bubbling vigorously.  If the oil gets too hot or bubbles too hard, reduce the heat a little, and always keep a close eye on it.  (If you're using a thermometer, once the oil temperatures reaches 325° F, turn down the heat slightly and keep the fries cooking at between 300 and 325° F.)

Now you can very carefully give the fries a gentile stir with a pair of tongs held in an oven mitt, moving any that have stuck away from the bottom or sides of the pan.  Add the unpeeled cloves of garlic to the pan, stir gently again, and cook for another 5-10 minutes (watching the temperature and making sure the garlic doesn't look burnt or the fries too dark), before testing a fry for crispness on the outside and tenderness on the inside.  Do not burn your mouth!  You might need another 5 minutes or so beyond this, but stand by your pan; the fries can turn from a cooked gold to a burnt bronze quickly.

At the point when the fries are pale gold, but crisp, toss in the herbs, then after a minute or so scoop everything out - using a couple of perforated scoops for ease, and wearing oven mitts to protect your hands - onto a baking sheet or platter lined with a double thickness of paper towels.  Sprinkle with salt and serve.

Roasted Red Pepper & Feta Skillet Scones

I love everything in these scones so it wasn't a matter of if I would make them, but when.  

I find that people often say they don't like scones, but that usually means they have only had ones that are dry and crumbly.  Done right, scones are wonderful.  The trick is to not overwork the dough.  Be gentle when combining the ingredients and when patting them out and your scones will be tender and delicious.

Savory scones have recently become a favorite of mine and these are now at the top of the list. Throw roasted red peppers in just about anything and I'm happy.  I also love feta for it's tangy flavor.  The peppers, feta, and basil work great together great here but this recipe could be a base for your favorite flavors.  

They are simple to make and simply lovely to eat. 

Roasted Red Pepper & Feta Skillet Scones
adapted from Joy the Baker

Olive Oil
4 to 4 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons unsalted butter, cold and cut into cubes
1 large egg, beaten
1 3/4 cup buttermilk, cold
1 cup coarsely chopped roasted red peppers, drained
1/2 cup coarsely crumbled feta cheese
3 tablespoons coarsely chopped fresh basil
1 teaspoon freshly ground black pepper

Preheat oven to 425° degrees.  Grease a 9 to 10" cast iron skillet with olive oil.  (You can use a greased cake pan if you don't have a cast iron skillet.)

In a large bowl, whisk together 4 cups of the flour, sugar, salt, and baking soda.

Add the cold butter, and using your fingers, work the butter into the dry ingredients until the mixture is combined and most of it is the size of peas.

In a small bowl, whisk together the egg and buttermilk.  Add mixture to dry ingredients all at once.  Stir with a wooden spoon until the flour is moistened with the buttermilk mixture.  Do not over mix.  Just before the wet and dry ingredients are entirely incorporated, add the peppers, feta cheese, basil, and black pepper.  Stir just a little and then dump the mixture onto a lightly floured board.  Gently knead with your hands, adding a little more flour if the mixture is too moist.  This is a shaggy dough and it will not be smooth.  Over working the dough will result in dry, tough scones.  

Add dough to prepared skillet and gently spread it to cover the entire skillet.  Use a knife to mark an X into the surface of the dough.  

Bake for 30 to 45 minutes, until the top is golden brown and a skewer inserted in the middle comes out clean.  Check after 30 minutes as you don't want to over bake.  Let bread rest in pan for ten minutes and serve warm.  These scones are best served warm and on the same day they were made.

Roasted Chicken & Vegetable Cobbler aka The BEST Chicken Pot Pie Ever

I'm struggling on where to start on describing how good this Roasted Chicken and Vegetable Cobbler is.  Think of the best chicken pot pie you've ever tasted and imagine it ten times more delicious.  No exaggeration.  It's that good.  Which is why I'm renaming it the Best Chicken Pot Pie Ever.

Rich and creamy, it is comfort food taken to a new decadent, yet still completely comfortable, level.  The first thing you taste is the buttery, slightly crispy around the edges, light, and fluffy biscuit topping.  Cloud-like in texture, yet sturdy enough to stand up to the filling.  The filling is creamy and flavorful and satisfying.  Not gloppy or bland like a lot of pot pie fillings tend to be.  

Don't let the recipe scare you off.  There are several steps, but each is easy and the whole thing takes about an hour or so.  I've included some changes in the Cook's Notes that I plan to make the next time I make it to reduce the steps and prep time.  I've also included some suggestions to reduce the overall calories since this is not a dish for those on a diet.  Life is about balance and that includes the occasional splurge.  If you are having one of those days or need something extra special, make it as written. Just make it!

The whole thing is just fabulous.  This is my new go to recipe for chicken pot pie.

Cook's Notes:  I've included the recipe pretty much straight from the cookbook below but plan on making the following changes next time to lighten it up a bit and to reduce the prep time.  Use 2 tablespoons of butter and 1 tablespoon of olive oil to saute the onions.  Substitute half and half for the heavy cream.  Use a package of frozen mixed corn, peas, and carrots instead of fresh carrots and separate bags of frozen veggies to save time.  This should also eliminate the need to simmer the chicken stock for 15 minutes.  Feel free to omit or sub seasonings as needed.  I used a pinch of fennel seed instead of fennel pollen and it worked fine.  

Another way to reduce the calories and fat is by halving the topping recipe.  You would still have a delicious layer of topping just not quite as thick.

Roasted Chicken & Vegetable Cobbler
slightly adapted from The Back in the Day Bakery Cookbook, Cheryl Day & Griffin Day

For the Filling:
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup finely diced yellow onion
2 garlic cloves, minced
5 cups reduced-sodium chicken broth
3 peeled carrots, cut into 1/2 inch pieces
3 celery ribs, chopped into 1/2 inch pieces
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 1/2 cups heavy cream
1/2 cup unbleached all-purpose flour
5 cups store-bought roasted chicken, shredded into bite-sized pieces
1 cup frozen peas, thawed
1 cup frozen corn, thawed
One 8-ounce package frozen pearl onions, thawed
1 teaspoon fennel pollen
1/2 teaspoon dried thyme
1/2 teaspoon ground sage
1/4 teaspoon cayenne pepper
Pinch of freshly grated nutmeg

For the Topping:
1 1/2 cups unbleached all-purpose flour
1 1/2 cups cake flour (not self-rising)
1/4 cup granulated sugar
2 tablespoons baking powder, preferably aluminum-free
3/4 teaspoon fine sea salt
1/2 pound (2 sticks) cold unsalted butter, but into 1/2-inch cubes
1 1/2 cups buttermilk, plus more for brushing the tops

Position a rack in the middle of the oven and preheat the oven to 450°.  Butter a 9 x 13 x 2" baking dish.

To make the filling:  Melt 4 tablespoons of the butter in a large pot over medium heat.  Add the diced onion and garlic and saute until tender, about 8 minutes.  Add the chicken broth, carrots, celery, salt, and pepper, lower the heat to medium-low, partially cover the pot, and simmer, stirring occasionally, for 15 minutes.

Stir in the cream, raise the heat to medium, and cook, covered, until all the vegetables are tender, 12 to 15 minutes.

Meanwhile, blend the remaining 8 tablespoons butter and the flour in a small bowl to make a smooth paste. 

When the vegetables are tender, lower the heat and whisk the flour paste bit by bit into the broth until combined.  Add the roasted chicken, peas, corn, pearl onions, fennel pollen thyme, sage, cayenne, and nutmeg, cover the pot, and let the filling simmer, stirring occasionally, until thickened, about 10 minutes.

Meanwhile, prepare the topping.  In a medium mixing bowl, combine the flours, granulated sugar, baking powder, and salt and whisk until completely incorporated.  Add the butter and, working quickly, cut it in with a pastry blender.  You should have various-sized pieces of butter, from sandy patches to pea-sized chunks, and some larger bits as well.  Gradually pour in the buttermilk and gently fold the ingredients until you have a soft dough and there are no bits of flour in the bottom of the bowl.  You should still see lumps of butter in the dough.  If the dough seems dry, you may need to add a little more buttermilk.  The dough should be moist and slightly sticky.

Transfer the filling to the prepared baking dish.  Arrange the unbaked topping over the filling, leaving about 1/5 inch between them.  (I used a large ice scream scoop but you could roll the dough out and cut it into pieces if you prefer.)  Brush the topping with the remaining buttermilk and bake for 20 minutes, or until they turn golden brown.  Remove from the oven and let stand 5 minutes before serving.  

Curried Butternut Squash Soup

Have you ever met someone that is so flippin' cute that you just want to stick them in your pocket and take them home?  That's how I feel about Kate Horning.  

Kate is a local blogger, dietitian, culinary instructor, and health guru.  Along with her partner, Bryan, she recently hosted a group of Kentucky Food Bloggers for a tapas style dinner party.  I'm not gonna lie, I was a little intimidated when I visited Kate's site for the first time because this girl is all about cooking healthy while I find it difficult to cook without a stick of butter and half a slab of bacon.  But I signed up for the evening with an open mind and I am so glad I did.

Our menu for the evening:
             Tofu with Sauteed Greens
             Shrimp & Grits
             Curried Butternut Squash Soup
             Creole Burgers
             Hot Bananas w/Ice Cream

We milled about the kitchen watching Kate and Bryan cook and share their stories and tips.  Truth be told, I was itching to get on the other side of the counter and help out.  The chemistry between these two is the real deal and was not only informative, but entertaining.  They are perfect together.

I was unprepared to really like most of the menu items, but I loved everything.  Now, I won't be making tofu anytime soon, but I have already made the kale dish and the butternut squash soup.   And can't wait to make the veggie burgers.  Each dish was so full of flavor.  Oh, and I can't forget the wine!  Each course was paired with an delicious Kentucky wines from Wildside Winery.  

As much as I enjoyed all of the delicious food, wine, and conversation the take away of the night for me was the desire to try new foods and to eat a little healthier.  I'm not planning on giving up my butter or bacon anytime soon, but am trying to incorporate my veggies into my daily diet.  And for that, I thank you Kate!

This soup is super easy to make and you will swear it gets its creamy texture from cream.  Tastes decadent, but it's totally healthy.  

Curried Butternut Squash Soup
slightly adapted from Simply Nutritious by Kate

1 large butternut squash
olive oil
salt and pepper
1 small onion, diced
2 cloves of garlic, minced

2-3 cups chicken stock (I only used 2 and wish I had added the extra cup)
2 tablespoons curry
Sour cream for topping


Preheat oven to 425°.  Halve squash, scoop out seeds and place on baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Bake about 45 minutes, flipping halfway through, cooking until squash is tender.  In the meantime, place the onion in a stock pot with a drizzle of olive oil, and cook over medium heat until onions are soft and translucent, about 10 minutes.  Stir in garlic and remove from heat.  Scoop out squash and place in stock pot with onions and garlic.  Add chicken stock and curry and stir until combined.  Puree to desired consistency with blender, food processor, or immersion blender.  Cook until hot and serve with a dollop of sour cream.

Casserole-Roasted Pork with Potatoes and Onions (and Bacon!)

I decided it was time that I own a copy of Mastering the Art of French Cooking.  What's the first recipe everyone makes from this classic?  Beef Bourguignon, of course.

The recipes in this cookbook are laid out differently than any other cookbook I've used.  Instead of a list of ingredients preceding the directions, the ingredients needed for each step are listed in a column next to the directions.  It feels a little blasphemous to criticize this beloved piece of American history, but I have a lot of difficulty following the recipes.  I also find it a tad bit confusing, and at times, frustrating, to have to flip back to a previous recipe rather than having each recipe presented in it's full glory.  I assume this was done in order to have one book instead of six volumes?

So the first time I made Beef Bourguignon, I flubbed it up completely.  I'm talking total disaster.  It wasn't until I reread the recipe before making it a second time that I realized it was my fault and I had missed a crucial direction.  Looking back, I should have known something was off but I was trusting myself to Julia.
  
The second time with Beef Bourguignon was much better and the results were fabulous.  Simple, elegant, and utterly delicious.  So I set out to make another dish and chose one of the roasted pork dishes.  I took a few liberties here, mainly with the cut of meat, not parboiling the potatoes, and a few other changes.  

The end result was a pork that was super tender and vegetables full of flavor.  The bacon added saltiness and some texture.  Perfect for a cool fall evening.
Casserole-Roasted Pork with Potatoes and Onions (and Bacon)!
Roti de Porc Grand' Mere
adapted from Mastering the Art of French Cooking, Julia Child, Louisette Bertholle, Simone Beck

4 slices bacon, cut into lardon
2 pork tenderloins, trimmed
2 tablespoons butter
1 sliced onion
3-4 carrots, sliced into 2 inch pieces
2 cloves garlic, minced
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
1 cup chicken stock

2 pounds potatoes, peeled and cut into 1 inch chuncks

Preheat oven to 325 degrees F.  

Fry bacon in a Dutch oven or heavy casserole pan with lid until crisp.  Meanwhile, season pork with salt and pepper. Remove bacon with a slotted spoon and place on paper towels to drain.  

Casserole should be over medium-high to high heat.  Add the pork, and sear on all sides to develop a nice crust.  Remove the tenderloins, place on a plate, and set aside.

Add butter to pan.  Next add onions and carrots, and toss vegetables in fat and cook until the onions are translucent, about 8 minutes,  Add garlic and herbs and cook for another minute.  Pour in chicken stock and scrape any bits from the bottom of the pan.  Add the potatoes, toss the mixture together and place the pork, along with any juices that accumulated on the plate, on top of the vegetables.  Put the lid on the casserole and place in the oven.  Cook until the meat is about 155 degrees F, about 45 minutes.  

Place pork on a platter, pile vegetables around and add some of the remaining sauce.  Toss with crisped pan.  

Corn Chowder with Shrimp

Fresh corn is one of summer's greatest gifts.  I make corn chowder all winter but never thought to make a lightened up version for summer until I came across a version on Pinterest a while back.  All I can say, I've been missing out.

I couldn't resist adding bacon as it pairs so well corn and shrimp.  And seriously, anything sauteed in bacon fat is going to be good.  This soup is a symphony of textures with the crisp corn, crunchy bacon, and tender shrimp.  A perfect soup for summer!

Corn Chowder with Shrimp
adapted from Bev Cooks

Serves 4

4 slices bacon, diced
1/2 pound shrimp, peeled and deveined, tails removed, and chopped into 1/2 inch pieces
1 tablespoon unsalted butter
1/2 medium onion, diced
3 cloves of garlic, minced
1/2 teaspoon smoked paprika
pinch of cayenne pepper
3 ears of corn, kernals removed from the cob
1 tablespoon all-purpose flour
2 cups chicken stock
1/2 cup half-and-half or cream
salt and pepper
fresh basil for garnish, optional

Cook bacon over medium-high heat in Dutch oven or heavy pot until crisp.  Remove from pan with slotted spoon and place on paper towels to drain.

Remove about half of the bacon fat.  Do not discard in case you need to add more.  Add shrimp and cook on each side for about a minute.  Remove from pot and set aside.

Add butter to pan.  Add onions and cook until they are softened and translucent, about 5 minutes.  Add garlic and cook for another minute.  Lastly, add corn, adding more bacon fat if needed, and stir.  Cook for about 3-5 minutes.  Add flour, stir, and cook for about a minute.

Add chicken stock and scrape bottom of pot to pick up any bits of flavor.  Add half-and-half or cream.  Cook over medium-low heat for about 15 minutes.  Return shrimp to pot and cook for a couple of minutes.  Taste and add salt and pepper as needed.  Finally, add bacon.  Serve and garnish with basil, if using.  

Roasted Cauliflower and Aged White Cheddar Soup

Have you ever roasted cauliflower?  If you haven't, you should try it because it transforms what can be a pretty boring vegetable into something that I can't help but eat straight from the pan.  So I was pretty excited when I came across a recipe for roasted cauliflower soup.   

I actually made this soup about a month ago on a day when our state was hit by some pretty hardcore tornadoes.  Tornadoes are not unheard of around here, but the hysteria surrounding the storm predictions on this day were unlike anything I have seen and included closing schools and businesses early.  We were incredibly lucky and most of the storms went around us but several communities in Kentucky and surrounding states were pretty much decimated.  

Severe storms freak me out a little.  Okay, a lot.  Cooking a pot of soup seemed like a good way to calm my nerves.  Side note here, I picked up a movie to watch as well.  The name of the movie - Take Shelter.  Probably not the wisest selection on this day but I really wanted to see it and it was excellent.  

The soup was excellent as well.  One of most flavorful soups I have ever made.  Cauliflower is cut into florets and roasted simply with olive oil and salt and pepper.  A few strips of bacon are crisped up and onions and garlic are lightly browned in the rendered fat creating a base for the soup.  I used homemade chicken stock and have to say there isn't any comparison between it and the boxed/canned/powdered stuff.    Aged white cheddar is used here and I love how it keeps the soup monochromatic.  Cream and the roasted cauliflower are the final touches.  Whir with an immersion blender, or in a food processor or blender, to the desired consistency and you're done.  Next time I will hold back some of the roasted cauliflower and add it to the finished soup for more texture.

My mouth is watering a little as I write about it.  This soup was so delicious and exemplifies what I love about cooking; taking simple ingredients and creating something that nourishes not only the body, but the soul.

Roasted Cauliflower and Aged White Cheddar Soup
adapted from Closet Cooking

1 small head cauliflower, cut into small florets
2 tablespoons olive oil
salt and pepper
3 slices bacon, cut into pieces
1 medium onion, diced
2 cloves garlic, chopped
1 tablespoon fresh thyme
3 cups chicken stock
1 1/2 cups aged white cheddar, shredded
1 cup cream
salt and pepper to taste


Preheat oven to 400 degrees F.  Place cauliflower on baking sheet.  Toss with olive oil, salt, and pepper.  Roast cauliflower in oven and cook until lightly browned, about 20 - 30 minutes.

Place bacon in Dutch oven and cook over medium heat until crisp.  Drain on paper towels.  Place onion in pan and cook in bacon fat until translucent, about 8-10 minutes.  Add garlic, cook until fragrant, about 30 seconds.  Add thyme, chicken stock and cauliflower.  Bring to a boil.  Reduce heat to a simmer, and cook covered, for about 20 minutes.  

Puree the soup with an immersion blender to desired consistency.  Mix in the cheese and cook until melted.  Stir in cream.  Season with salt and pepper.  Serve with bacon as garnish.

Cauliflower-Bacon Gratin

Wow.  It has been forever since I've participated in French Fridays with Dorie.  But the Cauliflower-Bacon Gratin is one of the recipes I had been wanting to try since I received the cookbook.  And, it seemed like a perfect addition to my Christmas spread.

More of a crustless quiche than a gratin, this was very good.  Rich and decadent are hallmarks of many of the recipes in Around My French Table and this one falls into those same categories.  Cauliflower is cooked and then combined with bacon.  A whole bunch of eggs, cream, milk, and cheese are poured over the top and the whole thing is cooked until puffed and golden.

Finding the cauliflower a bit bland, I wish I had roasted it instead of boiling it.  This would have resulted in better texture and flavor of the cauliflower itself.  I used Swiss cheese instead of Gruyere not out of preference, but because I am often cheap and I already had some Swiss in my massive drawer of cheese.  Stronger, nuttier cheese is better here but the Swiss worked fine.  

I have to admit this wasn't the over-the-top, out-of-this-world delicious casserole I was expected.  But that's not a bad thing.  My initial disappointment turned to appreciation for a dish that highlights an under utilized and under appreciated veggie.  I plan on making this again but will roast the cauliflower, add lots more salt, and probably cut back on the cream.  

Please visit the French Fridays with Dorie site to see what other bloggers did with this dish and other fun stuff.

Cauliflower-Bacon Gratin
Around My French Table, Dorie Greenspan

1 cauliflower
1/4 pound bacon, cut crosswise into slender strips
1/3 cup all-purpose flour
5 large eggs, lightly beaten
1 cup heavy cream
2/3 cup whole milk
Salt and freshly ground pepper
Freshly grated nutmeg
3 ounces Gruyere (you can use Emmenthal, or even Swiss in a pinch), grated

Center a rack in the oven and preheat the oven to 425 degrees F.  Line a baking sheet with a silicone baking mat or parchment paper.  Generously butter an oven-going pan that hold about 2 1/2 quarts.  (It's not elegant and it's a tad too big, but a 9-by-13- inch Pyrex pan is fine.)  Put the dish on the baking sheet.

Put a large pot of salted water on to boil.  Pull or cut the florets from the cauliflower, leaving about an inch or so of stem.  Drop the florets into the boiling water and cook for 10 minutes.  Drain, rinse the cauliflower under cold running water to cool it down, and pat it dry.  (Alternatively, you can steam the florets over salted water.  When they're fork-tender, drain and pat dry.)

While the cauliflower is cooking, toss the bacon strips into a heavy skillet, put the skillet over medium heat, and cook just until the bacon is browned but not crisp.  Drain and pat dry.

Spread the cauliflower out in the buttered pan, and scatter over the bacon bits.

Put the flour in a bowl and gradually whisk in the eggs.  When the flour and eggs are blended, whisk in the cream and milk.  Season the mixture with salt, pepper and nutmeg, and stir in about two thirds of the cheese.  Pour the mixture over the cauliflower, shake the pan a little so that the liquid settles between the florets, and scatter over the remaining cheese.

Bake the gratin for about 25 minutes, or until it is puffed and golden and a knife inserted into the center comes out clean.  If the top isn't as brown as you'd like it to be, run it under the broiler for a couple of minutes.  

Caramelized Butternut Squash Risotto

Anybody else out there cook for a picky eater?

I don't know if picky is the right word, but my husband can definitely be challenging to please. A carnivore through and through, every meal must include meat. Questions are raised if bread isn't included. Comments will be made if there is too much pepper or anything slightly spicy.

He eats just about anything I put in front of him and when he likes something I've cooked he is generous with the praise. When he doesn't like it, he tries not to say anything but I know him too well. I don't spoil him and cook what I want, but I part of the enjoyment of cooking is watching my family enjoy what I have prepared. So I often try and schedule recipes I want to try but know he will not like for when he is not home.

Like Caramelized Butternut Squash Risotto. The hubs would have loved the caramelized butternut squash but he doesn't like risotto (I don't even know how that is possible) and he would have been looking for a piece of meat. So this became a light dinner for my best friend Amy and I to enjoy with a lovely glass of wine. Okay, two glasses of wine.

I've used Ina Garten's Easy Parmesan "Risotto" recipe a couple of times and LOVE it. I'm sure Italians and food purists would find the idea of cooking risotto in the oven offensive, maybe even sacrilegious. But I'm here to tell you it is pure genius. The rice is cooked perfectly in the oven and a luscious, creamy texture is achieved by adding in a bit more stock, wine, and Parmesan cheese at the end and stirring it vigorously for a couple of minutes. The end result is near perfect risotto without all of the babysitting.

As delicious as the risotto is with just Parmesan, it is a blank palette for whatever you choose. I chose to make another Barefoot Contessa recipe, Caramelized Butternut Squash.

This was my first time preparing butternut squash and my first time eating it in any form other than soup. I loved it and have a new favorite Fall squash (sorry, pumpkin). I followed Ina's classic technique for roasting veggies and sprinkled on a teeny bit of brown sugar. I over-caramelized the squash and it was still delicious. Slightly crisp on the exterior and creamy on the interior, its sweetness was the perfect counterpoint to the richness of the risotto.

A beautiful main course, it would be a great accompaniment to any protein as well. While I don't think he would have loved this risotto, I think my picky husband would have at not hated it, as long as it was hidden under a big slab of meat.

Caramelized Butternut Squash Risotto

slightly adapted from Barefoot Contessa How Easy is That & The Barefoot Contessa Cookbook, Ina Garten

For the squash:

1 medium butternut squash

3 tablespoons unsalted butter, melted

1 tablespoon brown sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

For the risotto:

1 1/2 cups Arborio rice

5 cups simmering chicken stock, divided

1 cup freshly grated Parmesan cheese

1/2 cup dry white wine

3 tablespoons unsalted butter, diced

2 teaspoons salt

1 teaspoon freshly ground pepper

Prepare the squash. Preheat the oven to 400 degrees.

Cut off and discard the ends of the squash. Peel the squash and cut in half lengthwise, remove the seeds. Cut the squash into 1/2 to 1 inch cubes and place on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. Toss all the ingredients together and spread on a single layer. Roast for 30 to 45 minutes until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly.

Set aside while you prepare the rice.

Prepare the rice. Reduce the oven temperature to 350 degrees.

Place the rice and 4 cups of the chicken stock in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice al dente. Remove from the oven, add the remaining cup of chicken stock, Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes until the rice is thick and creamy. Stir in the butternut squash and serve hot.

BLT Sandwich Salad

I'm not a salad girl. Sure, I enjoy a good salad every once in a while, but they are not something I crave or get super excited about. Until now.

This BLT Sandwich Salad is featured in the latest issue of Food Network Magazine. I was kind of obsessed with this magazine when it first came out and was an inaugural subscriber but I have been disappointed the last year or so. So much so that I tried to cancel my subscription but apparently that's not allowed since I'm still receiving the magazines and the bill. But I'm kind of glad because this recipe alone is worth the cost of the subscription.

Love this salad! Love. But seriously, it has candied bacon. How can a person not love it?

A salad version of a BLT, it's really pretty simple. Romaine lettuce, tomatoes, bacon, croutons, and a mayo based dressing are the deconstructed elements. The chopped romaine was one of my favorite parts of the salad. The price of romaine hearts stopped my heart, so I improvised with a bag of chopped romaine that I chopped even finer.

I also loved the croutons. I took a sub roll that I had in the pantry, chopped it up, tossed in some butter, and then put in the oven under broil to toast up. Slightly crunchy, yet still soft, the croutons added so much texture. And the bacon, oh the bacon. I hadn't made candied bacon in a while and forgot how insanely good it is. Crunchy, crispy, sweet yet a tiny bit smokey from the paprika. Then there is the dressing, a combination of mayo and whole grain mustard, it was the perfect topping to this salad and would be a great sandwich spread too.

This really was like eating a BLT in a salad form. I even ate the tomatoes in it! A definite keeper!

Linking to:

These Chicks Cooked

Tastetastic Thursday

BLT Sandwich Salad

Food Network Magazine, October 2011

For the salad:

• 1 head romaine lettuce, thinly sliced (about 6 cups)
• 1/2 cup chopped red onion
• 2 Roma tomatoes, seeded and chopped
• 4 slices white bread
• 1 tablespoon unsalted butter

For the bacon:

• 1/4 cup packed light brown sugar
• 1 teaspoon Hungarian paprika
• Grated zest of 1 lemon
• 1 teaspoon black peppercorns, crushed in a bag with a mallet
• 6 strips center-cut bacon
• 6 sprigs fresh thyme

For the dressing:

• 1/2 cup mayonnaise
• 1 to 2 tablespoons maple syrup
• 4 teaspoons whole-grain mustard
• 1 tablespoon fresh lemon juice

Preheat the oven to 350 degrees F. Combine the lettuce, onion and tomatoes in a large bowl; set aside.

Meanwhile, cut the bread into crouton-size cubes. Melt the butter in a skillet over medium heat. Add the bread cubes and toast, tossing, until golden, about 6 minutes. Set aside to cool.

Make the bacon: Mix the brown sugar, paprika, lemon zest and crushed pepper in a small bowl. Add the bacon and press to coat on both sides. Line a baking sheet with parchment paper; place the thyme sprigs on the parchment paper, then lay a strip of bacon on top of each sprig. Bake until the bacon is caramelized and crisp, about 20 minutes. Let cool slightly on the baking sheet. Cut the bacon into bite-size bits using scissors; add to the bowl with the lettuce. Discard the thyme.

Make the dressing: Whisk the mayonnaise, syrup, mustard and lemon juice in a medium bowl. Add the dressing to the salad and toss. (This is enough dressing for the whole salad, but you can use less if you want a less wet salad.) Sprinkle the croutons on top and eat.

Mile-High Lasagna Pie

Having a thick slice of lasagna placed in front of you is like opening a new book. Each layer reveals a different element to the dish in much the same way each chapter of a book reveals more about the story. Individually each layer and page are enjoyed, but the story is best appreciated as a whole.

Lasagna is elevated from a its rustic roots to a new level of elegance by simply preparing it in a springform pan allowing each lovely layer to be on display. This recipe started as a vegetable version, but I added some ground beef to make it more palatable to my family, my husband in particular. I loved the earthy flavor and texture of the vegetables added but am glad I added the beef as it made this more hearty and delicious. While there is plenty of cheese here, this is a little more healthy and little less cheesy than the lasagna you may be used to eating. Proving you can have your lasagna, and eat it to.

This dressed up lasagna is the perfect thing to serve the next time you want to impress your family and friends.

Linking to:

It's a Keeper Thursday

A Little Nosh

• Mile-High Lasagna Pie
• adapted from Recipe.com, Summer 2011

14 dried lasagna noodles

1 pound ground chuck

1 tsp dried Italian seasoning

1 jar (26 ounces) tomato-and-basil pasta sauce (2 1/2 cups)

2 tablespoons olive oil

1 1/2 cups finely chopped carrot (3 medium)

2 cups finely chopped zucchini (1 medium)

4 cloves garlic, minced

1 package fresh baby spinach (6 ounces)

2 tablespoons snipped fresh basil

1 egg, beaten

1 container (15 ounces) ricotta cheese

1/3 cup finely shredded Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups shredded mozzarella cheese (8 ounces)

Preheat oven to 375 degrees F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again; set aside.

While noodles are cooking, place ground beef in skillet. Crumble meat into small pieces, add Italian seasoning, and cook until brown. Drain. Return to skillet and add pasta sauce.

Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add carrots, zucchini, and half of the garlic. Cook and stir about 5 minutes or until vegetables are crisp-tender. Transfer vegetable mixture to a bowl. Add the remaining oil to the same skillet and heat over medium-high heat. Add remaining garlic. Gradually add spinach. Cook and stir for 1 to 2 minutes or until spinach is wilted. Using a slotted spoon, transfer spinach mixture from skillet to a bowl. Stir basil into spinach mixture; set aside.

In a small bowl, stir together egg, ricotta cheese, Parmesan cheese, salt, and pepper. Set aside.

To assemble pie, in the bottom of a 9x3-inch springform pan, spread 1/2 cup of the meat/pasta sauce. Arrange three to four of the cooked noodles over the sauce, trimming and overlapping as necessary to cover sauce with one layer. Top with half of the spinach mixture. Spoon half of the ricotta cheese mixture over spinach mixture. Top with another layer of noodles. Spread with half of the remaining pasta sauce. Top with all of the vegetable mixture. Sprinkle with half the mozzarella cheese. Top with another layer of noodles. Layer with remaining spinach mixture and remaining ricotta cheese mixture. Top with another layer of noodles (may have extra noodles) and remaining sauce. Gently press down pie with the back of a spatula.

Place springform pan on a foil-lined baking sheet. Bake for 45 minutes. Sprinkle with remaining mozzarellaa cheese; bake about 15 minutes more or until heated through. Cover and let stand on a wire rack for 15 minutes before serving. Carefully remove side of pan. To serve, cut into wedges. If desired, garnish with rosemary sprigs. Makes 10 servings.