Simple By Cindy

Sweet Potatoes Pommes Anna

Oct. 8
2018

Across all seasons, one of my favorite activities is antiquing. My husband and I go quite frequently, and throughout the years have collected antique china plates. When we got married, we did not have a registry, and fine china was out of the question for me. I never regretted it, and in all probability my taste would have changed and I would not have ended up using it. Also, I wouldn’t have had enough pieces to feed my ever-growing family anyway. I have my mother’s china but I am too afraid to use it. It is beautifully displayed in my glass door cabinets in my kitchen. For years I used glass plates to serve during Thanksgiving because it was affordable and I could easily add on when I needed to.

One day I decided I wanted good china, but I did not want it all to have the same pattern. How was I to afford a 60-piece place setting? There was no replacement.coms where I could buy only one piece. So, whenever my husband and I went antiquing, we would look for one-piece dinner and salad plates, looking for ones that did not have to match. It was fun (and yes, my husband really enjoyed finding them with me) and it took us several years to buy enough so I could use them for holiday dinners. Because I was looking for only one plate, I often got really good deals on expensive plates, because not too many people were out there looking for one piece and not a “set” of plates.

Several years ago, we finally had enough to set our Thanksgiving table with. What a great accomplishment! My husband and I are proud of our china now because we handpicked every plate with love.

As I promised you, this is another great recipe to make for Thanksgiving. This sweet potato dish is so easy to make, and it makes a beautiful presentation. The author notes, “this is a casserole that is elevated by a nineteenth-century French recipe”. The thinly sliced potatoes become crunchy on the outside and tender on the inside. The five-spice powder combined with the butter and brown sugar enhance the flavor of the sweet potatoes perfectly. Of course, I did not have an oval cast-iron pan, so I used a round one and it came out just as delicious. I also recommend that you use 3-4 sweet potatoes to really make it beautiful. I used two, and it wasn’t enough. I love this recipe for any holiday or Sunday dinner.

This recipe is courtesy of the book Staub, which is chock full of wonderful recipes. It will serve 4 to 6 people who will want to emulate this beautiful dish everytime they entertain.

Ingredients for Sweet Potatoes Pomme Anna:

2 pounds sweet potatoes, peeled and thinly sliced
1/2 cup unsalted butter
2 tbsp. brown sugar
1/2 tsp. five spice powder
1 tsp. salt, plus more for sprinkling
Pinch of freshly ground black pepper

Using a knife or a mandoline, thinly slice the sweet potatoes 1/8-inch thick.

Place slices in a large bowl.

In a small cast-iron fry pan, combine the butter, brown sugar, five-spice powder, salt, and pepper.

Place over medium heat and stir until the butter is completely melted.

Toss the butter mixture with the sweet potatoes, making sure the sweet potatoes are evenly coated.

Arrange the sweet potatoes in a single layer in a medium oval cast-iron roasting pan or fry pan, overlapping the slices slightly.

Sprinkle with salt.

Bake for 40 to 45 minutes, until the potatoes are fork tender and the edges are golden brown.

Serve warm.

It’s that simple!

My Mom’s china

Apple and Pear Crisp

Oct. 4
2018

One of the things I love about Autumn is that it is apple season. When my sons were young we used to take them apple picking on one of the most beautiful farms. The farm also had a hay-ride, which my boys looked forward to every year. It would take us up these long steep hills, where we could enjoy the vibrant colors of the leaves that had turned yellow, red, golden brown and orange.

I grew up in a town in New York that was very flat, with no hills or mountains. When I first moved to New Jersey, I remember being mesmerized my first fall. One weekend, I took my parents out on a highway with winding roads so they could enjoy the amazing autumn colors that I fell in love with. It quickly became my favorite season.

I love baking with apples. When we would bring freshly picked apples home from that farm, I would bake away! I wasn’t much of an apple dessert fan until I started baking with the freshly picked ones. Combine the apples or pears with cinnamon, butter, brown sugar, and ice cream and it is nothing short of magical.

I know it is pear season as, well, which is why I thought this recipe is perfect.

The combination of the apples and pears with the orange and lemon juice and zest is perfection. It gives them a nice tart flavor that blends beautifully. The nutmeg and cinnamon provide that savory goodness that is always in harmony with apples and pears. The oatmeal, butter and brown sugar are the perfect topping for this delectable treat. As always, Ina’s recipe is impeccable.

This recipe is courtesy of Ina Garten and its mouthwatering goodness will immerse 8 people into the autumn spirit.

Ingredients for Apple and Pear Crisp:

2 pounds Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
1 tsp. grated orange zest
1 tsp. grated lemon zest
2 tbsp. freshly squeezed orange juice
2 tbsp. freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

For the topping:

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 tsp. kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

Preheat oven to 350F.

Peel, core and cut the pears and apples into large chunks.

Place fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and the nutmeg.

Pour into a 9 x 12 by 2-inch oval baking dish.

For the topping:

Combine the flour, sugars. salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment.

Mix on low speed for 1 minute, until the mixture is in large crumbles.

Sprinkle evenly over the fruit, covering the fruit completely.

Serve warm.

It’s that simple!

Three Cheese Cauliflower Gratin

Oct. 1
2018

Sometimes the simplest of foods cooked with the simplest of ingredients are simply the best. Roasting any vegetable with a little olive oil, lemon, salt, and pepper will yield the most amazing results. When I am short on time in the kitchen, that is my go-to way of preparing them. Of course, you can add anything else you would like, but if you ask me, simple is always best.

There is one exception, however: when cheese is involved. And lots of it. Some say “anything fried is good”, and I say “anything with melted cheese is good” too. Because let’s face it, it just is. Take your plain roasted broccoli, asparagus, potatoes or carrots, place them back in the oven with the cheese on it until it just melts and it is doubly delicious. You can also sprinkle any cooked dish with some Parmesan cheese which will always make it even better.

This Three-Cheese Cauliflower is absolutely amazing! The author prepares a “roux” which is a mixture of butter and flour and adds some Dijon mustard to it which makes it lip-smacking good. I do not get to use bay leaves often, and each time I do they provide a savory aroma. The mixed cheeses really make this cauliflower recipe a comfort dish. Who would have thought cauliflower could be comfort food? I added some broccoli to the recipe. Try this now and thank me later.

This recipe is courtesy of the book Cherry Bombe and will serve 6 people who will get lost in this cheesy and creamy concoction.

Ingredients for Three Cheese Cauliflower Gratin

Kosher Salt
4 bay leaves
1 1/2 tsp. whole black peppercorns
1 head cauliflower, cut into large fillets
1 bunch broccoli florets
4 tbsp. unsalted butter
1 tbsp. Dijon mustard
3 tbsp. all-purpose flour
1 cup whole milk
1 cup heavy cream
2 cups shredded mixed cheeses (provolone, smoked cheddar and/or medium cheddar)
Freshly ground black pepper
Smoked sea salt (for finishing-optional)

Bring some salted water to a boil in a large stockpot.

Add the bay leaves and peppercorns.

Blanch cauliflower and broccoli for 4 minutes, until tender and firm.

Drain and place in ice bath.

Remove from ice bath and set the florets in a large bowl.

Preheat oven to 400°F.

Melt the butter with the Dijon mustard in a medium saucepan over low heat.

Cook for 1 to 2 minutes, allowing the mixture to brown slightly.

Add the flour and cook, stirring continuously with a wooden spoon, for 2 minutes.

Working gradually, whisk in the milk and the cream.

Increase the heat to medium, bring to a boil, then remove from the heat and stir in the cheese.

Pour over cauliflower and broccoli and gently toss to combine.

Season with salt and pepper.

Fill a 10-inch cast iron skillet with the cauliflower mixture, top with additional cheese and bake for 20-25 minutes, until the top is browned.

Put a baking sheet on the rack underneath the skillet to catch any cheese that might bubble over.

Remove from the oven, finish with smoked salt and serve.

It’s that simple!

Herb and Olive Oil Cornbread

Sep. 27
2018

Because I have an extensive guest list for Thanksgiving, I have to start thinking about it very far in advance, and I do! Right about now I begin to think of a theme for the holiday festivities. In the past, each year I think of a specific idea and buy my decorations accordingly. But as the years have gone by and more people started coming every year, it became harder to think of different themes.

Further than that, I began to realize the themes took away from the significance of Thanksgiving itself. Because I have so many great-nieces and nephews now, I thought this is what we should be celebrating. I always emphasize the importance of giving thanks, appreciating all we have and the value of family being together.

What I do now is pick a color scheme I would like and create an ambiance with. I have already chosen one for this year and I know it will be beautiful.

I will be posting many recipes from now until the holidays that I think would be great to use, whether you are entertaining or not. I will try to create a list of them early on so you can plan and decide which ones you would like to use!

This cornbread is perfect for your holiday menu. It comes out so moist and delicious. The addition of cheeses gives it a nice, gooey texture. The rosemary and thyme add a savory fragrance. If every day leading up to your holiday is as hectic as mine, you will appreciate how easy it is to make.

This recipe is courtesy of Tasteofhome and will serve 8 people who will devour every last bite.

Ingredients for Herb and Olive Oil Cornbread

3/4 cup cornmeal
1/2 cup all-purpose flour
1 tbsp. sugar
1 tbsp. grated Parmesan cheese
1 1/2 tsp. baking powder
1 tsp. minced fresh rosemary or 1/4 tsp. dried rosemary, crushed
1 tsp. minced fresh thyme or 1/4 tsp. dried thyme
1/2 tsp. salt
1 large egg
3/4 cup buttermilk
3 tbsp. good olive oil, divided
1/2 cup plus 2 tbs. shredded Italian cheese blend, divided

Preheat oven to 425°F.

Place an 8-inch cast iron skillet in oven; heat skillet 10 minutes.

Meanwhile, in a large bowl, whisk the first eight ingredients.

In another bowl, whisk egg, buttermilk, and 2 tablespoons olive oil until blended.

Add to the cornmeal mixture; stir just until moistened.

Stir in 1/2 cup cheese.

Carefully remove hot skillet from oven.

Add the remaining oil to skillet; tilt pan to coat bottom and sides.

Add batter, spreading it evenly.

Sprinkle with the remaining cheese.

Bake 12-15 minutes or until golden brown and a toothpick inserted in center comes out clean.

Cut into wedges and serve warm.

It’s that simple!

My beautiful orchid!

Farro with Mushrooms and Peas

Sep. 24
2018

I keep a journal of cooking tips for my nieces. In all the years I have been cooking, I certainly have learned a few things that I would love to share. Remember, no matter how long you do something, whether it be professionally, or at home, there is always something to be learned. Here are some tips from my journal to help you become a better cook.

Prepare all your ingredients first. This is called a “mis en place”. It makes the cooking time go by faster, allows you to be in the moment and enjoy the fun of cooking.

When following a recipe for cooking meat, never cook the meat for as long as the recipe says. Most cookbooks are required to give you a certain time or temperature for health reasons. Always cook your meat ten minutes less and ten degrees less than they tell you. If you feel it is too undercooked, keep it in longer and check it at 1 or 2-minute increments. And remember, the meat will continue to cook when you take it off the heat, so be sure to factor that in as well.

Don’t skimp on the mixing process. Take your time and mix ingredients well. This is a very important step.

When boiling water for pasta, add a hearty palmful of salt. This will be the only time you get to season it. Cook the pasta 2-4 minutes less than the package instructions if you are going to place it in the oven. Always save 1 cup of pasta water. This can be used to thicken the sauce you are preparing the pasta in. Never rinse pasta!

When preparing grains cooking times can vary. When in doubt, taste them. If the grain is not as tender as you would like, add some more broth or water and continue cooking. If they seem fine before the liquid is done, simply drain it. Also, cooking them in chicken or vegetable broth will add flavor to them. Most grains soak up these flavors beautifully.

You do not have to follow a recipe exactly. Like this farro recipe for example, if you don’t like mushrooms, just leave them out. Add a little more garlic if you want. Don’t be afraid to make it your own!

When it comes to grains, this recipe is about as easy as it gets. The farro does not take a long time to prepare, and it adds a wonderful texture and flavor to this dish. The mushrooms and carrots are extremely well-paired. The peas provide beautiful color and tiny little bursts of sweetness. The dressing for this dish has a creamy, yet sharp zing to it.

This recipe will serve 4-6 people who will be delightfully surprised with the depth of flavor this simple dish provides.

Ingredients for Farro with Mushrooms and Peas

1 cup organic cooked farro
8 ounces baby bella mushrooms, cleaned trimmed and sliced
1 cup frozen peas
1 cup carrots, diced
2 garlic cloves, chopped
1/4 cup fresh basil leaves, julienned or chopped
2 1/4 cup of chicken broth
2 tbsp. olive oil
1/2 tsp kosher salt
1/4 tsp. freshly ground black pepper

Ingredients for the dressing

3 – 4 tbsp. cup good-quality red or white wine vinegar.
1 tbsp. Dijon mustard
1 1/2 tbsp. maple syrup
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 cup good extra-virgin olive oil

Cook farro according to package in instructions, but use the chicken broth instead of water.

Drain farro and set aside.

In a large, deep skillet, heat 2 tablespoons olive oil.

Add carrots and peas; sauté for 5 minutes, or until carrots are soft.

Add garlic, cook for 1 minute.

Toss in mushrooms, continue to sauté for 4-5 minutes.

Now add the basil, salt, and pepper. Cook for 1 minute.

Remove from the heat, and toss in the farro.

Mix gently to combine.

Make the dressing:

Mix first 5 ingredients in a small bowl.

Slowly whisk in olive oil.

Pour over farro mixture and gently mix together.

It’s that simple!