Monthly Archives: January 2010

Pumpkin Ice Cream

We love making ice cream, and have been making it for years (though you can’t really tell from this blog!) It’s pretty easy, and the results are delicious! Much better than anything you can get at the supermarket. You can also experiment with all kinds of flavors, which is how I got to pumpkin. Though pumpkin season is over, the idea of pumpkin ice cream really got to me, and when I realized I still had a can of pumpkin in my pantry, I decided that this would be the perfect flavor to share with you.

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“Meat” and Dairy Lasagna

When it comes to lasagna, we Kosher Foodies always have to make a choice: dairy or meat. Well, I bought some Morningstar Farms Meal Starters to use as meat, and so I could have “meat” and cheese together! Layers of pasta, tomato, meat, cheese, and vegetables made for a very heavy and delicious dinner, the perfect comfort food for a winter night. Whatever you don’t eat can easily be frozen and reheated.

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Toasted Pumpkin Ravioli Appetizers

Remember when we made pumpkin ravioli and saved the ones with the store-bought wonton wrappers in the freezer for future use? Well, this time, instead of a classic brown butter and sage sauce, I decided to cook them up finger-food style as toasted pumpkin ravioli, not too unlike the toasted ravioli Rachael Ray inspired us to make a while back.

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Baked Ziti with Roasted Vegetables

This simple dish is a healthier version of mac and cheese. I adapted it from Giada’s version, but she uses way more cheese and adds sauce. I decided to omit the sauce and make it more like mac and cheese, less like baked ziti. Her recipe also calls for 4 mushrooms, which is nothing. I left them out, though they probably would have been a great addition to the meal. Next time I’ll definitely use them.

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Flaky Pie or Tart Dough

pie crust

If you have a food processor, making pie crust is very easy. If not, it’s a little more difficult (but still not so hard). I have tried many different recipes, but prefer the ones that don’t use shortening (or lard, of course!), so when I found an all butter crust in The Art and Soul of Baking, I became hooked. I don’t use it all the time, but it’s definitely a page that I turn to often.

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Truffles

Truffles are usually seen as these special and decadent Valentine’s Day gifts that are impossible to make at home…did you know that they’re really easy? It’s much cheaper to make them at home, not to mention that homemade candy makes a much more personal gift than Godiva.

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Ribollita

I’ve been wanting to make this soup for a really long time, so when I saw that kale was showing up at the market, I added it to my menu. It takes a pretty long time to make, so I decided to make it on a Sunday and serve in on Monday. On Sunday morning I woke up early, soaked the beans, and went to work. When I came home a little before six, I went shopping for all the produce needed: celery, carrots, onions, garlic, basil, and kale. There was no kale at the fruit store, they ran out and are getting more tomorrow. There was no kale at the supermarket, either. They also ran out. I already soaked the beans, so I had to improvise on the soup. It came out delicious, anyway.

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