Lasagna on the Lighter Side

Serves 12

Whole wheat lasagna with low-fat ricotta, mushrooms and lean ground turkey. Shown with a side of yellow squash

Mariel here. This lower-fat lasagna happens to be one of the first dishes I learned to cook – right alongside enchiladas and turkey chili. While lasagna is typically the consummate high-calorie comfort food, I decided to try my hand at a lighter rendition, one I had stumbled across on Good Morning America. After an initial trial, I wasn’t quite content with the ingredient list, so I swapped, subbed in and reworked until I created a recipe that had the rich, savory flavor of traditional lasagna, minus the heart attack.

This saves fantastically well for up to a week in the fridge, and at $1.50 a serving, it beats the pants off prices at the local trattoria. I’ll be eager to hear your thoughts if you end up trying this out in your own kitchen, since this has become a standby in mine.

Ingredients:
1 28-oz jar of marinara sauce (I like Classico’s Tomato Basil or Roasted Garlic) – $3.09
2 cups fat-free chicken broth – stock
4 egg whites – stock
2 teaspoons minced garlic – stock
1 1/2 cups grated skim mozzarella – $2.79
2 cups low-fat ricotta cheese (don’t use fat-free, the consistency and flavor isn’t worth it!) – $2.99
1/2 lb lean ground turkey – $3.00
1 Vidalia onion, chopped finely – $0.99
1 package white mushrooms, sliced – $1.99
1/2 yellow squash – $0.80
1/2 teaspoon soy sauce – stock
1 1/2 teaspoons balsamic vinegar – stock
8 oz whole wheat lasagna noodles (uncooked, you’ll cook them in the oven) – $2.39
Salt & pepper to taste – stock
Grand total assuming well-stocked kitchen: $18.04
Cost per serving: $1.50

Directions:
1. Preheat oven to 350 degrees. Lightly oil (I use Pam) the bottom of a glass casserole/baking dish.

2. In a large bowl, stir one cup of the chicken stock into the marinara sauce and set aside.

3. Separate the yolks from the egg whites and whisk the egg whites together. In a medium bowl, combine the egg whites, ricotta and 1 cup of the mozzarella cheese with the garlic, salt and pepper. Set aside.

4. In a skillet, saute the ground turkey until no longer pink – make sure to crumble the turkey into small pieces. Once cooked, remove turkey from heat and put in a separate bowl.

5. Saute the onion, squash and mushrooms in remaining 1 cup of chicken stock over medium-high heat. Once onions are translucent and the mushrooms & squash are tender, turn the heat to low, add the soy sauce and vinegar, as well as the ground turkey. Simmer the mixture until most of the liquid has been absorbed.

6. In the oiled glass baking dish, begin building the lasagna. Start with a layer of marinara sauce in the bottom of the dish. Then lay down one layer of uncooked noodles followed by more marinara sauce. Next add 1/3 of the ricotta cheese mixture followed by 1/3 of the mushroom/turkey mixture. Repeat twice more, finishing with the turkey mixture and any remaining sauce.

7. Bake the lasagna uncovered for 45 minutes. Sprinkle the remaining mozzarella on the lasagna and bake for 15 minutes more. Enjoy!

A Halloween Brew: Curried Pumpkin Pie Soup

Serves 8

Mary Anne here. I love Halloween. I know it’s not the most health-conscious holiday given the buckets full of sugar we consume, but I adore it and all of its inherent gluttony. It’s simply a great excuse to dress up as your alter ego, rap on neighbors’ doors uninvited and then unabashedly beg for treats. I remember dumping my pillow case – stuffed with pounds of sweet loot – onto the living room floor and then stacking the candy bars into orderly piles of favorites; banishing less popular goodies to the family’s communal candy bowl.

Halloween night also brings a sense of danger – the air is thick with menacing possibilities, like toilet-papered trees and an egg in the face. The fallen, dry leaves enhance the tension as they crackle under the feet of scurrying, masked bandits. And yet all the while there is the warmth and safety of one’s parent within arm’s distance. Yup, just love the whole package and I miss the festive, carefree holiday now that my own children are grown. So, with these memories in mind, I decided to concoct my own grown-up treat to celebrate Halloween.

This pumpkin soup is laced with curry and Granny Smith apples, and then sweetened with a dose of pumpkin pie spices creating a rich and palate-pleasing marriage of flavors. I added peanut butter, which enhances the creamy texture of the pureed veggies, and then dusted the finished product with dark brown sugar just before serving. Soup is a comforting starter course, or in this case the main event, warming the atmosphere on raw and windy autumn evenings. It’s a perfect dish to savor after trick-or-treating with your own little imps! Serve with Parmesan toasts and perhaps a peppery watercress and arugula salad.

Have a happy, safe and sugar-filled Halloween!

Note: You can prepare the soup up to three days before. FYI: I’m not promoting “Libby’s” canned pumpkin over using a fresh sugar pumpkin, but the canned version is 100% pumpkin – no preservatives – no chemicals. So, if you can’t find a sugar pumpkin, which are the best for roasting and baking, the canned product is a safe, inexpensive alternative.

Ingredients:
3 Tablespoons unsalted butter — stock
1 large yellow onion — $1.51
2 Granny Smith apples, cored, peeled and sliced thinly — $1.91
4 carrots, peeled and sliced — $0.59
2 large sweet potatoes, peeled and sliced — $1.51
4 cups pureed canned pumpkin or 6 cups fresh pumpkin peeled, seeded and cubed (I used canned as it saved time and did not have chemicals or preservatives as noted above.) – $2.79
1 Tablespoon curry powder — stock
½ teaspoon cinnamon – stock
½ teaspoon ground ginger
1/8 teaspoon each ground cloves and ground allspice — stock
1 cup dry white wine — stock
6 cups chicken stock (or vegetable stock for  vegetarians) – stock
¾ cup creamy peanut butter (optional) — stock
Water for consistency
Salt and freshly ground pepper to taste
Grand Total Assuming Well-Stocked Pantry: $8.31
Total Per Entrée Serving: $1.04

Directions:
1. In a large stockpot melt the butter over medium heat. Add the onion and sliced apples and sprinkle with the spices, stirring well to blend. Sauté until the onion and apple is soft, about 15 minutes.

2. Add the chicken broth, carrots, sweet potatoes, and wine.  If using cubed, fresh pumpkin, add to the pot. Bring to a boil and then reduce the heat to a low flame. Simmer gently, partially covered for 25 minutes until all of the vegetables are tender.

3. Stir in the canned pumpkin if not using fresh, and simmer an additional 20 minutes.

4. Remove the pot from the heat and allow the soup to rest for about 10 minutes.  Transfer in batches (about 4) to a food processor fitted with a steel blade and puree until smooth.  Add water or chicken broth to thin to desired consistency. Note: I like this thick and do not add cream, but do add perhaps ¼ cup of stock at the end.
Store in a sealed container in the refrigerator until just before serving.

5. To serve, return the soup to a stockpot and gently reheat. Correct seasonings.  Garnish with a sprinkling of dark brown sugar.

Fig & Olive Pizzettes

Makes 6 7-inch Pizzettes

Mary Anne here. A couple of weeks ago here in the Northeast, we enjoyed one of those perfect autumn days — the sun high enough in the sky to remind us that summer was still close at hand, while the air had that first little nip of fall. Mariel had just returned from her honeymoon, her  own glow a reflection of that Indian summer day. I drove into the city, eager to see my newlywed daughter and recap a wedding and honeymoon well spent.

Mariel took me to a restaurant near Bloomingdale’s called “Fig & Olive,” knowing that these two foods are at the very top of my favorites. There were so many delightful options that it was difficult to decide what to choose! We finally settled on separate main courses but shared a warm puffed pastry appetizer that was a fragrant slice of heaven. It was a completely decadent treat that offered the perfect pairing of sweet and savory: soft, aromatic cheese coupled with crunchy walnuts, and juicy figs; olives that bit back, flaky pastry topped with gorgeous bright green arugula and thin shavings of salty prosciutto. Right then and there I decided I would have to re-create this tasty little culinary wonder. Mariel laughed as I quickly – and stealthily – drew sketches on my napkin, adding my own ideas to try later at home.

I’ve made several changes to the recipe including ditching the Gorgonzola in favor of mild Fontina. Inexpensive bleu cheeses are far too strong and overpowering and frankly, my first stab at this recipe failed because of the poor quality Gorgonzola I had selected. To keep the costs down, and avoid buying pricier bleu (really green, right?) cheese, I opted for the more reliable and budget-friendly Fontina. Additionally, frozen puff pastry is pricey if you’re using more than a sheet or two, and while the least expensive pastry is arguably homemade pizza dough, I found pre-made on sale at my local A&P and decided to take advantage of the modest price while saving tremendous time and effort.

Note: This recipe can double as a passed appetizer. Simply roll the pizza dough into an 11 x 14 inch rectangle. Prepare the recipe using the same proportions and baking instructions, but skip the mounds of arugula. Cut the pizza into bite-sized pieces then top with a leaf or two of arugula and a small piece of the prosciutto. Makes approximately 40 pieces.

Ingredients:
1 lb. pizza dough — $1.99
olive oil — stock
powdered garlic — stock
2 cups Fontina cheese, shredded — $3.98
6 ozs. dried figs, quartered or 4 whole fresh figs, sliced — $2.29
½ cup chopped walnuts — stock
12 grape tomatoes, quartered – $0.60
¼ lb. pitted Greek olives, chopped — $1.20
1 ½ cups fresh arugula or baby spinach — $0.99
1/3 lb. prosciutto — $2.99
Balsamic vinegar and olive oil to taste — stock
Grand Total Assuming Well-Stocked Pantry: $14.04
Total Per 6 Pizzettes: $2.34
Total Per Appetizer Portion: $0.35

Directions:
1.Preheat the oven to 450 degrees. Lightly spray a cookie sheet large enough to accommodate, with Pam or similar cooking spray (or 2 smaller cookie sheets).

2. Using kitchen shears, cut the pizza dough into 6 equal sized pieces. On a lightly floured counter top, roll out the pieces of dough into circles: approximately 7 inches in diameter. Lightly brush the tops with olive oil and sprinkle with powdered garlic. Transfer the rounds to the prepared cookie sheet and allow to rest for about 15 minutes.

3. Meanwhile, assemble the remaining components. Slice the grape tomatoes and figs; shred the cheese, slice the olives, and coarsely chop the walnuts.

4. Divide the Fontina cheese equally between the Pizzettes, spreading to about ½ inch from the edge. Arrange the olives, tomatoes, walnuts and figs on top of the cheese.

5. Bake for 15 minutes until crust is golden and cheese is melted.

6. Remove from the oven and top each Pizzette with ¼ cup of the arugula and a thin slice of prosciutto. Drizzle just a bit of the oil and Balsamic vinegar over the top: approximately a combined teaspoon per Pizzette or to taste. Serve warm or at room temperature.

Flu-Fighting Foods

Mariel here. I admit it, I may be one of the only people on the planet that doesn’t get the flu shot. I mean, I work from home and part of the beauty of being a writer is marginal contact with alien germs, other than what my dogs drag in. However, I’m not so blase as to think I won’t fall victim to the flu, or, God forbid, the dreaded swine flu, so I’ve been trying to step up my immune-boosting regimen this fall with a multi-vitamin and, well, that’s about it.

However, in my daily news perusal, I stumbled across a feature from Skin Inc on Flu-Fighting Superfoods. I’ve never been afraid of buying into hype – especially when it’s sitting in my own fridge, ripe for the eating – and according to the American Dietetic Association, consuming a diet of phytonutrient-rich fruits and veggies can help stave off the influenza virus.  That sounds pretty solid to me. Chef John Kuropatwa weighed in at Skin Inc with his fave flu-fighters and then we added a few of our own (along with recipes). Couldn’t hurt, right?

• Yogurt—Probiotics contain live, active cultures. These healthy bacteria help keep your intestinal track free of germs. Remember, stick with unsweetened or Greek yogurt so you’re not inhaling a pound of sugar, which actually stresses your system by spiking blood sugar levels
• Cod–This buttery-soft white fish is rich in Omega-3 fatty acids, which help regulate your body’s inflammatory response, support immune system function, enhance mood and memory, and relieve stress. Recipe: Japanese Miso Cod
• Mushrooms—These help to increase the activity level of white blood cells, which keeps you healthier. Recipe: Asparagus & Portabella Mushroom Tart
• Garlic—Loaded with allicin, garlic is a powerful and protective compound that helps ward off bacteria and infection. Recipe: Herb & Garlic Chicken with Roasted Figs
• Red bell peppers—These veggies help boost your immune system because they contain phytochemicals, vitamin C and beta carotene. Recipe: Ratatouille
• Broccoli—It contains powerful antioxidants that help keep the body healthy. Andy Boy Broccoli Rabe donates a portion of its proceeds to the Breast Cancer Research Foundation (BCRF).
• Tea—It has polyphenols and antioxidants that help provide protection. Zhena’s Pink Tea for Women’s Health also supports the BCRF.
• Tomatoes--They are excellent sources of lycopene, which is a potent antioxidant that helps ward off cellular damage caused by free radicals and is strongly linked to improved auto-immune function. Lycopene is more readily absorbed by your bod when processed. Recipe: Lazy Man’s Pasta all’Amatraciana
• Turmeric—This powerful spice is a polyphenol that helps maintain health. Click here for All Recipe’s Top 20 Turmeric Recipes.
• Beef—It contains zinc, which helps boost the immune system. Zinc can also be found in fortified breakfast cereals, crab, chickpeas, and cashews. Recipe: Marinated Flank Steak
• Sweet potatoes—These contain vitamin A, which helps to regulate the immune system and fight off infection. Vitamin A can also be found in carrots, spinach, kale, and cantaloupe. Recipe: Sweet Potato and Red Onion Salad
• Brazil nuts—These nuts contain an abundance of selenium, which plays a role in maintaining a healthy immune system. Other sources of selenium include noodles, oatmeal, and walnuts. Brazil nuts, in my opinion, are best eaten by the fistful.

And if you’re also looking for a few dietary mood boosters – many of which are also on this list – check out a past post on Happy Meals. Here’s to good health – both physical and otherwise.

Hometown Hero

Mariel here. It’s not everyday that we get to make a real, tangible difference in the life of another person – to affect someone so profoundly that their whole world shifts, slightly, for the better. My mom however is the exception to that rule.

In addition to being a home-chef extraordinaire, she’s also, as many of you know, a home-care nurse extraordinaire. She’s written before about her friendship with one of her patients – Mrs. A – and recently this remarkable nurse-patient relationship went a little more public. Mrs. A – our perpetual champion and a tireless campaigner of Feast on the Cheap – wrote a letter to Westchester’s local newspaper, The Journal News. And the funny thing is, when Mrs. A writes, people read.

I won’t sell the farm, but needless to say, I am extraordinarily proud of my mother and touched by the heartfelt letter Mrs. A took the time to write. While the country waits with bated breath to find out how healthcare will look tomorrow, this piece serves as a wonderful reminder of the people striving to make a difference today.

Without further ado, here is the article on my mother, the hometown hero. She’s not going to toot her own horn, but I’m happy to do it for her.

Laurie L.’s Pork “Chops” with Black Currant Reduction

Serves 3

Mary Anne here. It’s unseasonably cold (and even snowing!) here in New York, so I thought the following might warm things up a bit as the sweet scent of the sauce envelops your home. This recipe is truly an oldie, but as delicious in my new version as it was when I indulged in the more expensive “Frenched Center Cut Pork Chops,” which go for at least $6 a lb. This time around, I subbed in a roast that cost me just $3 dollars a lb – I’m no mathematician but that seems like a pretty Feast-worthy swap.

I was reminded of this recipe several months ago when I received a letter from a girl (now actually a grown woman with 10 children of her own!) who was Mariel’s babysitter 25 years ago. Laurie was a student at one of the local colleges and she lived with us the summer that I was pregnant with my second child. Laurie was a sweetheart – she exuded happiness and an unshakably positive attitude finding joy in even the smallest daily events. The truth is, she drove me a little nuts with her incessant sunshiny-good humor, but it really wasn’t her fault. I was a terror that summer – seriously. Whenever I was pregnant, I was a total hormonal lunatic.

So dear Laurie saw our blog last spring and she wrote to tell me she still makes the following recipe. Unsurprisingly, pork chops aren’t in a budget that feeds 10 or 12 people, but a roast makes this meal far more economical. She was kind enough to send me my own recipe as I had all but forgotten it, and I thank you for that, Laurie, and also for being such an angel during that very pregnant summer!

I’ve jazzed up “our” recipe a bit by creating a seasoned rub designed to tenderize the meat, and I suggest you pair this with my Roasted New Potatoes with Garlic. The optional side of crisp, peppery watercress beautifully complements the sweet Black Currant reduction.

And Laurie, if you have any more of my recipes, let us know…or better yet, in between changing diapers and cooking for your own family, we’d love it if you would contribute one of your own faves! xo

For the rub:
1 teaspoon salt – stock
½ teaspoon each of ground sage, thyme, and allspice – stock
freshly ground black pepper – stock
1 tablespoon olive oil – stock

For the recipe:
¼ cup Black Currant Preserves – $1.25
1 ½ T prepared Dijon-style mustard – stock
2 ½ lb. rib–end pork loin roast, sliced into 6 “chops”: 1 ½ ” thick each – $7.58
1/3 cup white wine vinegar  –  stock
watercress, washed and patted dry with tough stems removed (optional) – $1.99
Grand total assuming well-stocked pantry: $10.82
Total per serving: $3.61

Directions:
1. Prepare the rub either the night before or 8 hours ahead of time. Thoroughly combine all of the spices and rub evenly over the un-sliced roast. Drizzle with olive oil and spread evenly over seasoned roast. Cover and refrigerate.

2. Preheat the oven to about 200 degrees.

3. Mix the black currant preserves and mustard together in a small bowl and set aside.

4. Slice the roast into 6, 1½ inch “chops”

5. Heat a non-stick skillet and brown pork lightly on both sides. It will have an uneven, soft caramel color.

5. Spoon currant and mustard mixture evenly over each “chop” and cover the sauté pan with a tight fitting lid.

6. Reduce the heat and cook the chops for 20 minutes or until the meat is done. (The juices will run clear when the meat is pricked with a toothpick or knife.)

7. Transfer the pork to a platter and keep warm in the preheated oven.

8. Skim the excess fat from the skillet and add the white wine vinegar.

9. Bring to a boil stirring and scraping up any brown bits. When the sauce is reduced by about a third, pour it over the chops and serve immediately garnished with watercress.

Food for Life: Products Supporting Breast Cancer Awareness

Mariel here. As most of you probably know – and have witnessed firsthand while wading through a sea of pink at your local department store – October is Breast Cancer Awareness month. While I don’t need to explain the gravity of this disease and the devastating toll it can take on a family – we all have mothers and grandmothers – it never hurts to remind ourselves of the importance of supporting research. Charities like the Susan G. Komen Foundation, Evelyn Lauder’s Breast Cancer Research Foundation, and the Avon Foundation all work towards the eradication of Breast Cancer, but they need your hard-earned dollars to do so.

While I’ve already illuminated beauty products that donate all (or a portion of) their proceeds to these worthy causes, my mom and I thought it’d be a good idea to let foodies in on how to get their dough involved. Inspired by recent posts from SELF and epicurious, we added a few more products-with-purpose.

• Andy Boy Broccoli Rabe ($2.49), available year-round at grocery stores, will donate $75,000 to the Breast Cancer Research Foundation (BCRF).
• Cuisinart Coffee Maker ($40): 6% of proceeds from this super-cute pink java machine go to the BCRF.
• Cuisinart Hand Blender ($70): 3% of proceeds will also benefit the BCRF
• Northland Dark Fruit Juice Blends ($3.14 to $4.11) will donate $0.25 to the BCRF for each 64-ounce bottle sold in select supermarkets.
• Dove Promises of Hope ($2.99) will donate a whopping $250,000 to the Susan G. Komen foundation. Available at select retailers.
• Earth Totes Large Pink Bag ($18): good for the body, wallet and environment, Earth Totes will donate $5 from each sale to the Avon Foundation Breast Cancer Crusade
• Odwalla Pink Poetry Superfood ($3.29) is donating $25,000 to the BCRF in connection with sales of Pink Poetry.
• Zhena’s Pink Tea for Women’s Health ($9.95) is donating $0.70 per tin purchased during October.
• Pink Ribbon Berries ($60): the sweetest thing about these hand-dipped chocolate strawberries is that 10% of proceeds support the Susan G. Komen foundation.

And remember, mammograms are your best chance for early detection so if you’re over 40, get screened every year. For more information, including a guide to suspicious symptoms, check out the CDC’s breast cancer homepage.

Butternut Squash and Pulled Chicken Empanadas

Makes 10 empanadas

Mariel here. Well, I’m back. After two delightful weeks in Argentina and Uruguay, I’ve returned a married woman, much lighter in the wallet and possibly five pounds heavier. Peter and I spent most of the trip cruising the countryside on horseback – dreamy! – and then gorging on homemade empanadas, butter-slathered “lomo,” and more dulce de leche than two people should consume in a lifetime. It was amazing.

Never a fan of empanadas pre-Argentina, I became an ardent convert once tasting the real deal down south. We spent the first few days of our trip in the province of Cordoba at Estancia San Pedro Viejo, a charming, super-homey, full-service ranch three hours from the nearest city. The hotel’s on-site chef is an 80-year-old woman – the matriarch of a staff that consists of her son and daughter-in-law, among others – who whips up the most mouth-wateringly delicious food I’ve ever tasted (sorry mom). A few of her specialties include homemade chorizo, made-from-scratch risotto, duck kebabs and loads of steak, naturally. But it was her empanadas that truly stole the show. Fluffy and flaky, these authentic meat pies were unlike any Taco Bell rip off I’d ever tasted – which, to be fair, was about as far as my experience extended.

Those empanadas have stayed with me and while I don’t pretend to have her generations of ‘nada making skills at my beck and call, my culinary prowess has come a long way under the wise tutelage of my mother. So I figured it was worth a shot. It turned out to be a success, even garnering Peter’s highest epicurean accolade – the “I could eat these all day long, babe” award.

While my rendition boasted a decidedly North American flavor, they handily satisfied my craving for San Pedro’s Argentinian originals. Great for casual parties, afternoon snacks, dinner or even football watching, these sweet and savory Butternut Squash and Pulled Chicken empanadas are perfect for chillier sweater days. If you have a favorite recipe or any tips, don’t hold back!

Ingredients:
1 medium butternut squash (about a pound) – $1.49
Goya empanada discos – $1.99 for 10
1/2 Vidalia onion, chopped – $0.89
2 chicken breasts – $2.99
1/2 cup chicken broth – stock
1 strip of bacon (I use turkey bacon) – $3.19 (for a package)
3 TBS brown sugar, divided – stock
1 tsp chili powder – stock
1/2 tsp cumin – stock
1/4 tsp paprika – stock
1 TBS olive oil – stock
1 tsp whipped butter (or light butter) – stock
1 tsp honey – stock
1 tsp cider vinegar – stock
1/4 tsp salt – stock
1/4 tsp cayenne – stock
3/4 tsp black pepper, divided – stock
1 egg – stock
1 TBS water
Grand total assuming “stocked” kitchen: $10.55
Cost per serving: $1.06

Directions:
1. Preheat oven to 450 degrees

2. Cut squash in half, lengthwise. Scoop out all seeds and membranes.

3. Place squash flesh-side down on a rimmed jelly roll pan. Add just enough water to cover the bottom of the pan. Bake 45 minutes or until the squash is very soft.

4. For the chicken, stir together the 2 TBS of brown sugar, chili powder, cumin, paprika and 1/4 tsp of black pepper in a small bowl. Place the chicken on a plate and press the sugar mixture onto both sides of the chicken.

5. Heat the olive oil in a large skillet (with a lid) over high heat. Add the chicken and cook for 3 minutes on each side until it begins to brown, but doesn’t cook through. Transfer the chicken to the plate and set aside.

6. Add the Vidalia onion and strip of bacon to the skillet stirring constantly. Cook the onions until translucent then add the chicken and 1/2 cup of chicken broth. Bring the ingredients to a boil then immediately reduce heat to low, cover the skillet (with lid or tin foil) and simmer for 30 minutes (or until chicken is cooked through).

7. Once chicken is cooked through, transfer to a plate and shred using two forks.

8. Once shredded, return to the skillet, bring the heat to high and boil. Once boiling reduce heat to medium, add tsp of cider vinegar and simmer uncovered for 10-15 minutes until most of the liquid is reduced. Remove the bacon strip and then set aside the chicken/onions.

9. Once the butternut squash is soft, mix with whipped butter, 1 TBS brown sugar, honey, 1/4 tsp of salt, cayenne and 1/2 tsp of pepper.

10. Preheat the oven to 375. For the crust, gently roll out the Goya pre-made discs (remember, the less you handle the dough the flakier the result!). Take 1 spoonful of butternut squash and one spoonful of chicken mixture and place at the center of the disk. Fold in half and seal the edges using the tines of a fork. Repeat until all 10 discs have been filled.

11. In a small bowl, whip together the egg and 1 TBS water. Using a pastry brush, very lightly coat the top and bottom of the empanadas with the egg wash.

12. Place discs on a jelly roll pan lined with parchment paper (a coating of Pam works too if you’re out of parchment). Bake for 25 minutes or until the empanadas are golden brown. Serve warm.

Gourmet to Go: A Tribute in Recipes

Gourmet's October 2009 cover, courtesty of gourmet.com

The news of Gourmet Magazine’s untimely demise has left me feeling unexpectedly downtrodden – bereft almost – as though I have lost a beloved friend. The reality is that I, along with all of Gourmet’s readers, will now trudge on without an invaluable resource in the great wide world of culinary education, edification and enjoyment. Gourmet made its debut in 1941 and has influenced several generations over the span of nearly 70 years and I imagine that with yesterday’s news, many of its readers are grieving with a similar sense of loss.

When I moved my catering business to East Hampton four-and-a-half years ago, not only did my cookbooks and personal recipes come along, but so did every one of my Gourmets. That first summer, I was the new caterer in town and business was slow initially. So, with time on my hands, (along with a sprinkling of anxiety!) I culled through magazine after magazine, clipping recipes and then sorting them into categories and seasons; ultimately preserving them between plastic sheaths purchased at Staples. I literally created cookbooks from those pages and neatly lined them up in their brightly colored binders alongside my “real” cookbooks.

That summer in Long Island with Gourmet was a reunion of sorts. I began reading the magazine in the 1980’s as I began to cater private parties in Bronxville. I learned volumes in those pages – food trends, pitfalls in entertaining, how to plan ahead, pairing wines with meals along with countless tips and pearls of culinary wisdom. I simply cannot imagine never again getting that rush of excitement and anticipation as I crack open the latest monthly edition. As you can tell, I’ve never been afraid of a little drama.

And so it is with a heavy heart that I say farewell to my dear old friend. In tribute to this venerable magazine, I am sharing two of my favorite recipes adapted from a early ’90s Gourmet. I changed the “formulas” along the way, adding my own personal touches, and often used these two gems to cater what I called a “Bistro Supper,” starting the meal with a Frisee Salad and finishing with a homemade Apple Pie. The Lamb Shanks do not fit the “Feast on the Cheap” criteria, but in memory of Gourmet, I’ll skip pinching pennies and calculating costs in order to fondly salute the memory of our dearly departed.

Braised Lamb Shanks with Fresh Herbs
Serves 6

Note: Braising meat guarantees a moist and tender result.  By browning the lamb first, the flavor is caramelized and sealed and further develops in the roasting portion of the recipe. The lamb can be prepared through step 7 in the following recipe up to two days in advance. Return the lamb to the sauce and keep well covered in the refrigerator until the day of your dinner party.

Ingredients:
6 – 1 ¼ pound Lamb shanks

For the rub:
3 teaspoons salt
2 teaspoons freshly ground pepper
3 teaspoons finely chopped fresh rosemary leaves
3 teaspoons finely chopped fresh thyme leaves
1½ teaspoons dried fennel seeds

For the braising sauce:
3 Tablespoons olive oil
3 Vidalia onions, chopped (about 4 ½ cups)
6 cloves garlic, chopped
3-4 ounces pancetta, diced
2 bay leaves
2 teaspoons fresh thyme leaves, chopped
2 cups dry white wine
1 ½ cups chicken broth
One-28 ounce can of diced tomatoes plus 1 -15oz can

For the garnish:
1½ Tablespoons finely chopped fresh parsley
1½ Tablespoons finely chopped fresh rosemary

Directions:
1. Massage the dry rub into the lamb shanks.  Allow the seasoned meat to rest for 45 minutes to a few hours in the refrigerator.

2. Preheat the oven to 350 degrees.

3. In a large, heavy pot, heat the olive oil over medium-high. Brown the lamb on all sides for about ten minutes.  Transfer to a roasting pan that will accommodate them in one layer.

4. In the original pot that you browned the lamb, sauté the onion and garlic until soft and translucent, about ten minutes.  Add the diced pancetta, bay leaves, and thyme.

5. Next add the wine, chicken broth, and canned t omatoes. Bring the sauce to a boil, scraping up the browned bits.

6. Pour the sauce over the lamb shanks.  Cover the roasting pan tightly with aluminum foil and bake for 1½ hours until tender.  Transfer the braised lamb shanks to a large platter, reserving the sauce.

7. Pour the reserved sauce into a clean stockpot, skimming off any fat that rises to the surface.  Bring to a boil and reduce the liquid to roughly 6 cups. This takes about 15 minutes.
Note: The lamb can be prepared up to this point one or two days before.
To reheat the lamb, bring to room temperature 2 hours before going into the preheated oven.  Cover the roaster with aluminum foil and bake at 350 degrees until hot – 30 to 45 minutes, depending on the size of the lamb shanks.  Continue with step 8 and garnish with reserved herbs.

8. To finish: stir the parsley and rosemary into the sauce, reserving a couple of teaspoons to sprinkle over individual servings.

White Beans with Watercress Casserole
Serves 6

Ingredients:
1 pound dried white beans (Navy or great White)
2 large Vidalia onions, chopped
1½ quarts water
1 quart chicken broth
3 Tablespoons olive oil
2 teaspoons white wine vinegar
1 ½ teaspoons salt
¾ teaspoon freshly ground white pepper
2 cups watercress, tough stems removed
1 cup fine bread crumbs
2 cloves minced garlic
1½ cups grated Gruyere or Jarlsberg cheese

Directions:
1. Place the beans in a stockpot with enough water to cover them by about a thumb length.  Bring to a boil; reduce heat, and simmer, uncovered for just 2 minutes. Turn off the flame, keeping the beans in the covered pot, and allow them to soak for one hour.

2. After one hour, drain the beans and return them to the same pot.  Add the onions, water, and chicken broth.  Simmer for 45 minutes until tender.

3. Drain the pot of vegetables, carefully reserving the cooking liquid.

4. Return the cooking liquid to the stock pot and bring to a boil.  Reduce the broth to roughly 1½ cups.  This will take about 15 minutes.

5. Pour one cup of the cooked beans into the bowl of a food processor. Add the olive oil, vinegar, salt, pepper, and reduced cooking liquid. Puree until smooth.

6. Combine the puree with the remaining whole beans and watercress.  Transfer to a 3-quart baking dish.
Note : The beans can be prepared up to this point one or two days before.

7. Preheat the oven to 425 degrees.

8. Combine the garlic, breadcrumbs, and grated cheese. Sprinkle over the top of the casserole and bake until golden and bubbling, about 20 minutes.

9. Garnish with fresh, trimmed watercress.

Mrs. A.’s Pizzelle Cookies

Makes approximately 40 cookies

Mary Anne here. After the spectacular wedding and much-needed vacation for this “M.O.B.,” I’m happy to report that we’re back in full cooking mode and will hopefully make up for the past few weeks of “radio silence.” I can’t wait to try the recipes Mariel has brought back from her honeymoon in South America! She’s working on Empanadas as I write.

Every once in awhile, someone crosses your path and it’s as though they were sent from Heaven–a total surprise and a gift that’s treasured from the very first moment. The following recipe is from my blessing from above. She has only been in my life for about nine months, but she will be in my heart forever. Mrs. A., who asked to remain anonymous, is without hesitation, our biggest “Feast” fan. Even her grown daughters now follow our blog, including one or two that never cook. One of them, Angel, along with her own daughter, actually drove from New England in June just to attend our cooking demo at Bloomies!

Mrs. A. frequently writes to anyone she can think of, including celebrities and CEO’s of major food chains, to promote our little blog! She is incredibly warm and loving and has become like a second mother to me, cheering both Mariel and me on with her  support, humor, and endless supply of delicious Italian “takeout” specialties from her kitchen. Mrs. A.’s is a large, extended family  and whenever I visit their home, the house is buzzing with activity as children and grandchildren come and go, grabbing pieces of the many cakes and cookies produced in the heart of their home.

She also makes a mean Pomadore Giardinare a la Agnese sauce for her homemade Gnocchi, but I have yet to wrestle either of those recipes from her as she prepares them by instinct rather than the written plan! I managed to wrangle this one though, so I thank you Mrs. A. for the incredible joy you have brought to all the lives you touch. Cheers!

Note:You will need a Pizzelle Waffle Maker for these treats.There are plenty of variations for these cookies. You might try adding a “handful” of groundnuts,  ½ teaspoons of cinnamon, and 1/8teaspoon of ground cloves to the batter. Additionally, if it’s chocolate you crave, Mrs. A. adds ¼ cup powdered cocoa with 1 Tablespoon of instant coffee to create a mocha pizzelle.

Ingredients:
3 ½ cups flour – stock
1½ cups granulated sugar – stock
4 teaspoons baking powder – stock
6 eggs, lightly beaten – stock
1/3 cup Canola oil – stock
2 teaspoons vanilla extract – stock
Cooking spray (“Pam” or generic) – stock
Confectioner’s sugar (optional) – stock
Grand Total Assuming  Well-Stocked Pantry: $0!

Directions:
1. Spray the waffle maker with Pam. Preheat – the iron will throw off steam.

2. Sift together the flour and baking powder and set aside.

3. Using a mixer, beat the eggs with the sugar, adding the sugar gradually, 2 Tablespoons at a time.

4. Add the canola/vegetable oil and vanilla, beating until well incorporated.

5. On the lowest speed, gradually add the flour mixture until blended.

6. Drop a large spoonful of the batter into the center of preheated pizzelle maker. Close the lid and hold it down until it stops steaming. Using a fork, peel the cookies from the waffle maker. The cookies will be golden brown. Repeat until all the batter is used. Sprinkle with Confectioner’s sugar, if desired.

7. Store in a sealed container for up to 4 days. These cookies also freeze well.