Chocolate-Hazelnut Icebox Cake

• 1 3/4 cups cold heavy cream
• 1 1/2 cups mascarpone cheese
• 1/3 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 2/3 cup chocolate-hazelnut spread (such as Nutella)
• 20 whole chocolate graham crackers

Beat 1 cup heavy cream, 3/4 cup mascarpone, the confectioners' sugar and vanilla in a bowl with a mixer on low speed until combined. Increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.

Combine the remaining 3/4 cup each heavy cream and mascarpone with the chocolate-hazelnut spread in a separate bowl. Beat with the mixer on low speed until combined, then increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.

Line the bottom of an 8-inch springform pan with 4 graham crackers in a single layer, breaking them into pieces to fit and fill any big gaps. Spread half of the vanilla whipped cream over the graham crackers, then top with another layer of graham crackers. Spread half of the chocolate-hazelnut whipped cream on top. Repeat with another layer of graham crackers, the remaining vanilla whipped cream, then more graham crackers and the remaining chocolate-hazelnut whipped cream. Cover the pan with plastic wrap and refrigerate at least 6 hours or overnight.

Uncover the cake and run a thin knife around the edge to loosen. Remove the springform ring; smooth the sides of the cake using an offset spatula. Put the remaining 4 graham crackers in a large resealable bag; crush into fine crumbs using the bottom of a skillet. Press the crumbs around the side of the cake.

Serves 8-10.

VERDICT:  Hmm.  This didn't have a lot of ingredients and didn't require turning the oven on.  On the other hand, I couldn't find chocolate graham crackers anywhere and I don't have an 8" springform pan, so it was kind of a mess.  On the whole, I think, toss.

New Mexican Green Chile "Cheeseburgers"

Relish:

• 4 garlic cloves
• 1 Cubanelle pepper
• 1 serrano chile
• 1 medium tomatillo, papery skin removed
• Cooking spray
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon finely diced red onion
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil 
• 1/2 teaspoon sugar
• 1/4 teaspoon kosher salt

Burgers:

• 6 (1/2-inch-thick) slices small red onion
• 1 1/2 tablespoons olive oil, divided
• 4 ounces cremini mushrooms
• 2 garlic cloves
• 1 (15-ounce) can unsalted black beans, rinsed and drained
• 1/2 cup plus 1 tablespoon whole-wheat panko (Japanese breadcrumbs)
• 1 tablespoon chopped fresh oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ancho chile powder
• 1 large egg
• 2 ounces aged white cheddar cheese, thinly sliced
• 6 romaine lettuce leaves
• 6 whole-wheat hamburger buns, toasted 

Preheat broiler to high.

To prepare relish, place first 4 ingredients on a foil-lined baking sheet. Coat vegetables with cooking spray. Broil 14 minutes, turning vegetables once. Wrap Cubanelle and serrano in foil; let stand 10 minutes. Peel and cut into 1-inch strips; discard peels and seeds. Combine tomatillo, Cubanelle, serrano, garlic, cilantro, and next 5 ingredients (through 1/4 teaspoon salt) in a mini food processor; pulse until combined.

To prepare burgers, brush onion slices with 1 1/2 teaspoons oil. Arrange onion in a single layer on a foil-lined baking sheet. Broil 6 minutes or until lightly charred, turning once.

Combine mushrooms, 2 garlic cloves, and black beans in a food processor; pulse until mixture is coarsely chopped. Add panko and next 5 ingredients (through egg); pulse until combined. Divide mixture into 6 equal portions; shape each portion into a 1/2-inch-thick patty.

Heat a large cast-iron skillet over medium heat. Add remaining 1 tablespoon olive oil to pan; swirl to coat. Add patties; cook 12 minutes, turning once. Add cheese to patties during last 2 minutes of cooking; cover pan to melt cheese. Place 1 lettuce leaf on bottom half of each bun. Top each lettuce leaf with 1 patty, 1 charred onion slice, and about 1 1/2 tablespoons relish. Top with top halves of buns.

Serves 6; 286 calories.

VERDICT:  This was a little fussy, but not hard, and turned out pretty well.  Maybe skip making the relish and use salsa verde?  If so, keep.

Watermelon Gazpacho

• 1 large tomato
• 1/2 serrano chile
• 2 cups cubed fresh watermelon
• 1 teaspoon red wine vinegar
• 1/4 c. extra-virgin olive oil
• 2 tablespoons minced red onion
• 1/2 English cucumber, seeded and minced
• 2 tablespoons minced fresh dill
• Kosher salt and freshly ground black pepper
• 1/4 cup crumbled feta cheese

In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Serve. 

 

Serves 4.

 

VERDICT:  This looked unappealing and didn't taste good enough to overcome first impressions.  Toss.

Orzo Salad with Spicy Buttermilk Dressing

• 1 cup uncooked orzo
• 1 cup frozen whole-kernel corn, thawed and drained
• 12 cherry tomatoes, quartered
• 3 green onions, sliced
• 1 (15-ounce) can black beans, rinsed and drained
• 1/4 cup low-fat buttermilk
• 3 tablespoons chopped fresh cilantro, divided
• 3 tablespoons fresh lime juice
• 2 tablespoons light sour cream
• 2 tablespoons canola mayonnaise
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground red pepper
• 2 garlic cloves, crushed
• 1 peeled avocado, cut into 8 wedges
• 1 tablespoon chopped fresh parsley

Cook orzo according to package directions, omitting salt and fat. Drain and rinse; drain well. Place orzo, corn, and next 3 ingredients (through beans) in a large bowl; toss.

Combine buttermilk, 2 tablespoons cilantro, and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Top with avocado; garnish with remaining cilantro and parsley. 

Serves 4 (1 3/4 c.); 424 calories.

VERDICT:  I made this to use up a bit more buttermilk and the most recent batch of tomatoes from the garden.  A bit too spicy and a bit too liquid-y.  Dial back both, and it might improve.  Still, toss.

Baked Oatmeal

• 250 grams (2 1/2 cups) quick cooking or old-fashioned oats, uncooked (use certified gluten-free oats to make this gluten-free)
• 100 grams (1/2 cup) unrefined cane sugar
• 100 grams (2/3 cup) raisins or dried cranberries (substitute other dried fruits)
• 40 grams (1/4 to 1/3 cup) nuts such as walnuts, almonds, sunflower seeds, hazelnuts..., roughly chopped (optional; omit to make this nut-free)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 2 large eggs
• 1 medium apple, peeled and thinly sliced, or grated
• 800 ml (3 1/3 cups) milk (use non-dairy to make this vegan)
• 1 tablespoon pure vanilla extract

Lightly oil a 20-by-20-cm (8-by-8-inch) baking dish.

In a large bowl, combine the oats, sugar, raisins, chopped nuts, cinnamon and salt.

Add the eggs, grated apple if using it grated (sliced is added later), milk, and vanilla, mixing well between each addition.


Pour into the prepared dish, and use a spoon to distribute the solids evenly. If using apple slices, arrange them on top.

If possible, refrigerate for a few hours or overnight for the oatmeal to plump up.

Preheat the oven to 180°C (360°F), and bake for 45 to 55 minutes, until the center is set and firm to the touch.

Let cool before serving, slightly warm, at room temperature, or cold.  You can store the leftovers in the refrigerator, tightly covered, or wrap each serving individually and put in the freezer. You can then take a serving out the night before and leave it out to thaw until morning.

Serves 8.

VERDICT:  A little tricky to schedule with the overnight refrigeration and long bake, but it keeps really well in the fridge and is good warm or cold.  Sweet and filling.  Keep.  From Quaker Oats via Chocolate and Zucchini.

Bulgur Salad with Edamame and Cherry Tomatoes

• 1 cup uncooked bulgur
• 1 cup boiling water
• 1 cup frozen shelled edamame (green soybeans)
• 1 pound yellow and red cherry tomatoes, halved
• 1 cup finely chopped fresh flat-leaf parsley
• 1/3 cup finely chopped fresh mint
• 2 tablespoons chopped fresh dill
• 1 cup chopped green onions
• 1/4 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 1 hour or until bulgur is tender.

Cook edamame in boiling water 3 minutes or until crisp-tender. Drain. Add edamame, tomatoes, and remaining ingredients to bulgur; toss well. Let stand at room temperature 1 hour before serving.
 
Serves 6 (1.25 c.); 208 calories.

VERDICT:  This is a nice salad for this time of year--the stove barely goes on, and the oven not at all.  It features herbs you might have growing in the garden, and cherry tomatoes, which are coming into their own.  It's a surprising amount of herb chopping, but it's not fussy--everything essentially goes in the same bowl.  One commenter suggested adding feta, which I tried, but I don't think the salad needs it.  Keep. 

Blueberry Buttermilk Cake

• 1 cup (130 grams) all-purpose flour
• 1/2 teaspoon (2 grams) baking powder
• 1/2 teaspoon (2 grams) baking soda
• 1/4 teaspoon salt
• 1/2 stick (56 grams) unsalted butter, softened
• 2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon finely grated lemon zest (optional)
• 1 large (57 grams) egg
• 1/2 cup (118 ml) well-shaken buttermilk
• 1 cup (5 ounces or 140 grams) fresh raspberries 

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest, if using. Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter (see Note) raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

Serves 8.

VERDICT:  I made this to use up some buttermilk and some sad blueberries from Cooper's.  It was very good warm, with a crunchy sugar top, but not so good the next day.  Toss, or make when people are coming over.  (It is nice in that it doesn't require any difficult ingredients--the original recipe called for raspberries, but notes that the fruit is flexible.)

Roasted Vegetable and Ricotta Pizza

• 1 pound refrigerated fresh pizza dough
• 2 cups sliced cremini mushrooms
• 1 cup (1/4-inch-thick) slices zucchini 
• 1/4 teaspoon black pepper
• 1 medium yellow bell pepper, sliced
• 1 medium red onion, cut into thick slices
• 5 1/2 teaspoons olive oil, divided
• 1 tablespoon yellow cornmeal
• 1/3 cup tomato sauce 
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• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1/2 teaspoon crushed red pepper
• 1/3 cup part-skim ricotta cheese
• 2 tablespoons small fresh basil leaves

Position an oven rack in the lowest setting; place a pizza stone on rack. Preheat oven to 500°.

Remove dough from refrigerator. Let stand, covered, for 30 minutes.

Combine mushrooms and next 4 ingredients (through onion) in a large bowl; drizzle with 1 1/2 tablespoons oil. Toss. Arrange vegetables on a jelly-roll pan. Bake at 500° for 15 minutes.

Punch dough down. Sprinkle a lightly floured baking sheet with cornmeal; roll dough out to 15-inch circle on prepared baking sheet. Brush dough with 1 teaspoon oil. Spread sauce over dough, leaving a 1/2-inch border. Sprinkle 1/2 cup mozzarella over sauce; top with vegetables. Sprinkle 1/2 cup mozzarella and red pepper over zucchini mixture. Dollop with ricotta. Slide pizza onto preheated pizza stone. Bake at 500° for 11 minutes or until crust is golden. Sprinkle with basil.
 
Serves 6 (347 calories).

VERDICT:  I didn't bother getting cornmeal, so the pizza stuck to the pan I rolled it out on, so it didn't slide onto the preheated pan, so I cooked it on the cold pan, so it was a little gummy in the middle.  Apart from that, pretty good--the roasted mushrooms and onions are excellent.  Dial it back on the red pepper.  Try again--keep.

Tempeh Bacon, Kale, Tomato Salad

Tempeh Bacon Bites 

• 8 oz tempeh
• 2 tablespoons pure maple syrup
• 2 tablespoons tamari
• 1 tablespoon ketchup
• 1 tablespoon vegetable oil
• 3/4 teaspoon liquid smoke
• olive oil, for pan-frying

Salad

• 1 pound curly kale
• 1 red onion, sliced into half-moons
• 1 pint red cherry tomatoes, sliced in half
• 1 ripe avocado, diced

Dressing

• 2 tablespoons minced shallots
• 4 teaspoons apple cider vinegar
• 1 tablespoon olive oil
• 1 tablespoon pure maple syrup
• 1 tablespoon smooth Dijon mustard
• Pinch of salt
• Freshly ground black pepper

Slice the tempeh into 1/4 inch-thin strips.  Then stack a few strips at a time and slice the tempeh into bite-size pieces, about an inch long.

In a ceramic or metal baking dish, whisk together the remaining ingredients until smooth.  Add the tempeh bits and gently toss to completely coat with marinade.  Let stand for 10 minutes or cover and chill overnight.

Use a fork to transfer the tempeh pieces (leaving the marinade behind) to a lightly oiled cast iron skillet preheated over medium heat.  Lay the pieces in a single layer.  Cook until well-browned on one side, flip, and cook the other side until browned, about 2-3 minutes per side.  After the tempeh is browned on both sides, pour the marinade over it and simmer until the marinade is absorbed.  Serve hot, warm, or at room temperature.  (Store chilled and consume within 2 days for best flavor.)

Strip the kale leaves off the stems, tear or chop into bite-size pieces. Wash and spin the kale dry, then transfer the kale to a large mixing bowl. Whisk all of the dressing ingredients together in a small bowl. Pour half the dressing over the kale and massage the kale for a minute.

Add the tempeh bacon, red onion, tomato, avocado, and remaining dressing to the kale. Use tongs to combine and coat everything with dressing. Serve immediately.

Serves 2 (more like 4).

VERDICT:  Not as hard as it looks.  The tempeh bacon is not at all like bacon, but the whole effect is pleasing.  Keep.  From Salad Samurai.

Blueberry, Oatmeal and Flaxseed Muffins

• 280 grams (2 cups) whole wheat flour
• 450 grams (5 1/2 cups) rolled oats
• 300 grams (1 1/2 cups) light brown sugar
• 80 grams (2/3 cup plus 1 tablespoon) ground flaxseed
• 4 teaspoons baking soda
• 1 teaspoon baking powder
• 4 teaspoons ground cinnamon
• 2 large eggs, lightly beaten
• 1 cup neutral oil (vegetable, olive, and coconut are good choices)
• 2 cups buttermilk
• 2 cups blueberries (or use other fresh berries, or dried berries 

Heat the oven to 350 degrees F and line 2 standard-sized muffin pans with paper liners. In a large bowl, stir together the flour, oats, brown sugar, flaxseed, baking soda, baking powder and cinnamon.

Add the eggs, oil, buttermilk and 3/4 cup water. Mix until the dry and wet ingredients are just combined, and then fold in the blueberries. Spoon the batter into the muffins cups, filling each cup right up to the top, and bake the muffins for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 5 minutes, then turn out onto a rack and cool completely before serving.

Yield: 24+ muffins.

VERDICT:  I filled the muffin cups as full as humanly possible, and still had batter left over.  (I baked the extra in a ramekin in the microwave as an experiment--surprisingly successful!)  The finished muffins were a teensy bit bland, but that seems like an easy fix, and they were easy, healthy, and adaptable enough (I used half applesauce/half oil) that I can see making them again.  Keep.

Blackberry Maple Cobbler

For the filling:

• Unsalted butter, for the baking dish
• 6 cups blackberries
• 1/4 cup sugar
• 1/4 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 2 to 3 tablespoons all-purpose flour

For the topping:

• 1 1/3 cups all-purpose flour
• 1/3 cup sugar, plus more for sprinkling
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, at room temperature
• 1 large egg
• 1/2 cup buttermilk1 teaspoon pure vanilla extract

Preheat the oven to 375 degrees F and butter a 2-quart baking dish. Make the filling: Toss the blackberries, sugar, maple syrup and vanilla in a medium bowl. If the berries are juicy, toss with the flour. Transfer to the prepared baking dish.

Make the topping: Whisk the flour, sugar, baking powder and salt in a large bowl. Using your fingers, work the butter into the flour mixture until it looks like fine meal; set aside.

Whisk the egg, buttermilk and vanilla in a small bowl; stir into the flour mixture until just incorporated. Drop heaping spoonfuls of the batter evenly over the berries and sprinkle with sugar.

Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, about 40 minutes. Let cool slightly before serving.

Serves 6-8.

VERDICT:  I don't love cobbler--I think you can always taste the baking powder in the topping--but John requested one.  It was fine, but toss and wait for a better.

Ricotta Pizza with Fresh and Roasted Tomatoes

• 1 cup whole-milk ricotta
• 1 cup grated Parmesan (4 ounces)
• Salt and pepper
• 1 large egg, lightly beaten
• 1 pound pizza dough, thawed if frozen
• 4 tablespoons olive oil, divided
• 2 pints cherry or grape tomatoes
• 1 large tomato, preferably heirloom, cut into half-moons
• 2 tablespoons fresh oregano leaves, for serving

Preheat oven to 500 degrees, with racks in upper and lower thirds. Combine ricotta and Parmesan, season with salt and pepper, and stir in egg. On a baking sheet, drizzle pizza dough with 2 tablespoons oil and stretch or roll into a 16-inch-long oval. Spread ricotta mixture on dough, leaving a 1-inch border.

On a rimmed baking sheet, toss cherry tomatoes with remaining 2 tablespoons oil and season with salt and pepper. Bake cherry tomatoes on bottom rack and pizza on top rack until tomatoes are soft and skins have burst, 15 minutes. Remove tomatoes and bake pizza until crust is deep golden brown, about 8 minutes more. Toss cherry tomatoes with sliced tomatoes and season with salt and pepper. Transfer pizza to a cutting board and top with tomato mixture and oregano. 

 

Serve 6.  (More like 4.)

 

VERDICT:  The whole kitchen filled up with smoke and the crust on the pizza was already very dark when the tomatoes were done.  Apart from that, not hard and quite good.  Keep.