Creamed Beet Greens with Lemon Breadcrumbs

Photo Credit: Ashley Cuoco

Have you all been watching Sur La Table’s new show Scraps? If you haven’t, drop whatever you’re doing and head here for full episodes! FYI has partnered with Sur La Table to produce the new series Scraps, where national Sur La Table Chef Joel Gamoran travels cross country creating incredible meals using the things most people throw away: scraps such as bruised apples, shrimp shells and carrot tops. What they’re doing is so creative and inspiring. They’ve taught me to think twice about the things I would normally throw away. You’d be surprised how absolutely delicious something scrappy can be. Save your scraps!

I recently bought beets for a cake recipe. Left over with a bunch of greens, I immediately saw this as an excellent opportunity to get scrappy. I’m a huge fan of creamed spinach. The beet greens and stems have a similar flavor. AND did you know that there’s even more nutrients in the leaves and stems than in the beets? Packed with antioxidants, fiber, zinc, protein, vitamin B6, the list goes on! Paired with a cream sauce and crispy lemon breadcrumbs for crunch, this is a serious keeper recipe. I’m pulling it out the next time I host a dinner party. Scrappy is the new sexy, y’all.

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

 

  • 1/2 cup plain panko bread crumbs
  • 2 tablespoons olive oil
  • 1 teaspoon lemon zest
  • salt
  • 2 large bunches beet greens and stems, cut into 1/2″-1″ pieces
  • 2 tablespoons unsalted butter
  • 1 medium shallot, diced
  • freshly ground pepper
  • 3/4 cup heavy cream
  1. Preheat oven to 400 F. Combine breadcrumbs, oil, and lemon zest on a baking sheet and season with salt. Toast until golden brown, about 5 minutes.
  2. Cook beet green leaves and stems in a large pot of boiling salted water until tender, about 1 minute. Drain and place into a bowl of ice water to cool. Drain well and squeeze well between paper towels to remove excess water.
  3. Heat butter in a saucepan over medium heat. Add shallots, beet greens and stems. Season with salt and pepper. Cook until tender, about 5 minutes. Add cream and bring to a boil. Reduce heat and simmer until thickened, about 4 minutes. Season with salt and pepper. Top with breadcrumbs just before serving.

Recipe adapted from Bon Appetit.

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Blood Orange Cream Doughnuts

Photo Credit: Ashley Cuoco

Confession: doughnuts are my guilty pleasure. When you’re craving a pillowy cloud of dough filled with cream, chocolate or jelly, nothing else will do. Long Island is seriously lacking in good doughnuts (sorry, Dunkin, you don’t count) and this recipe is going in my arsenal for good!

Citrus season is in full swing. Those beautiful blood oranges are begging to be used. Their color is so vibrant and their flavor, robust. This cream filling is to die for. Punchy, zesty, but not too sweet. Try not to eat it by the spoonful before you fill the doughnuts. I dare ya! My husband took these all to work so I snagged this ONE photo before he ran off with them… Oh well. I’ll just have to make more.

Makes 12 doughnuts

Doughnut Ingredients:

  • 1 tbsp active dry yeast
  • 1/2 cup warm water
  • 1/4 cup granulated sugar
  • 1 tbsp salt
  • 2 large eggs, at room temperature
  • 1/4 cup unsalted butter, at room temperature
  • 1/2 cup whole milk, at room temperature
  • 4 cups bread flour (I prefer King Arthur Flour)
  • 1 qt vegetable oil, for frying

Filling Ingredients:

  • 1 cup sugar
  • 1/4 cup unsalted butter, at room temperature
  • 3/4 cup fresh squeezed blood orange juice (from about 6-7 oranges)
  • 1 tbsp fresh blood orange zest
  • 2 large eggs, beaten
  • 1/2 cup heavy whipping cream
  • 1/8 tsp salt

Coating:

  • 1/2 cup granulated sugar
  1. In a small bowl, mix together yeast, warm water and sugar. I have best luck with luke-warm water. You can’t have it too hot or you’ll kill the yeast. Mix and let sit for 10 minutes, until it begins to foam.
  2. In the bowl of an electric mixer using the paddle attachment, mix salt, eggs and butter until light and fluffy. Mix in the milk and 1 cup of flour. Add the yeast mixture to the bowl and mix until incorporated.
  3. Change your attachment to the dough hook. Turn mixer to medium-low and add in the remaining flour in 1/4 cup increments. The dough will come together in a sticky ball. Turn mixer to medium speed and “knead” the dough until it slightly elastic.
  4. Turn the dough out into a large buttered mixing bowl, cover with plastic wrap, and set it someplace warm to rise until it has doubled in volume. I find the best place to do this is on top of a warm oven. I let mine rise for about 2 hours.
  5. Once the dough has doubled, turn it out onto a lightly floured surface. Roll the dough out to be about a ½ inch thick and cut into 3 inch circles (you can use a biscuit cutter, or a drinking glass). Place the dough circles on a parchment paper lined baking sheet. Do not reroll scraps. You an fry them separately for snacking, or discard them.
  6. Allow to donuts to rise one more time, until they have at least doubled in size, and appear to fluffy and filled with air. I let mine rise about an hour.
  7. While the donuts rise, preheat cooking oil to 370 degrees in either an electric fryer, or on a stovetop in a heavy bottomed dutch oven.
  8. Fry each donut until it is golden on the bottom, flip and fry until the other side is golden. Be very careful when transferring the donuts to the oil, if they are handled too much, they will collapse. The finished donuts should be golden on each side, with a white ring around the middle, this shows a perfectly risen donut, and will ensure that it is nice and light in the center.
  9. Place fried donuts onto a paper bag or paper towels to drain any extra grease.  Toss donuts in granulated sugar, and place on a cooling wrack to cool to room temperature.
  10. To prepare the filling, in a small pot whisk in blood orange juice, zest, sugar and eggs. Continue whisking on medium-low heat until it starts to thicken slightly. Whisk in butter one tbs at a time. Once the butter has been added, continue whisking until it is thick enough to coat the back of a spoon. Remove from heat, and place in the refrigerator for at least an hour, or until it has cooled completely.
  11. In a mixing bowl, whisk heavy cream and salt together until it forms stiff peaks. Carefully fold in the blood orange mixture. Place in the refrigerator for at least another 30 minutes.
  12. Right before serving, cut small holes in the side of each donut, I do this with a paring knife in the shape of an X.  Place filling in a piping bag, fitted with a round tip (a long tip works best). Fill and enjoy!

Recipe adapted from Bakeaholic Mama.

Chestnut Fettuccine and Tortellini in Sage Cream Sauce

Photo Credit: Ashley Cuoco

Happy Sunday, all! A little encouragement, from one friend to another:

When you pass through the waters, I will be with you; and when you pass through the rivers, they will not sweep over you. When you walk through the fire, you will not be burned; the flames will not set you ablaze.

Isaiah 43:2

The new year has me thinking a lot about my future and my family’s future. My husband is in medical school. A lot of our future is unknown. Just last week, I took a shot at something new in my life. I wanted so badly to believe it was meant to be and that I deserved it. When everything fell silent, I had thoughts like “this isn’t fair!” and “doesn’t God want me to be happy?” While God does want to bless us to overflowing, I didn’t have the right attitude in that moment. His plan is abundantly better that ours. He sees things that we can’t see yet. I’m believing that if this wasn’t the right thing, He has something else in store that is 100x better!

In my frustration during the last week, I opened up my Bible on Friday morning and read this about how Jesus calmed a raging storm (Luke 22:8-25):

One day Jesus said to his disciples, “Let us go over to the other side of the lake.” So they got into a boat and set out. As they sailed, he fell asleep. A squall came down on the lake, so that the boat was being swamped, and they were in great danger. The disciples went and woke him, saying, “Master, Master, weʼre going to drown!” He got up and rebuked the wind and the raging waters; the storm subsided, and all was calm. “Where is your faith?” he asked his disciples.

 

I thought to myself: Were the disciples crazy? There they are, with Jesus right there beside them. How could they have been afraid? How could they have doubted for one second that he would protect them and bring peace to the situation?

It hit me like a brick, and I cried. That boat is my life. I’m in the boat. Jesus is also in the boat, right there along side me. Through all of my frustration, my anger, the chaos around me– Jesus is there. He has always been there. Where was my faith? How could I have doubted for one second that He was in complete control? I had forgotten about simple faith. I was choosing anger instead of trusting Him wholeheardetly. In our weakness, God is strongest. Emotionally, I collapsed and humbly spoke out: “you’ve always been there.”

Jesus is the same yesterday, today and forever. He’s right beside us, ready to calm the storm if we only trust him. Have child-like faith. He’s in control and will never let you drown. No fear, no doubt. This is going to be a great year.

#NOODLEHOLICSPARTY!

I’m so excited to be sharing this recipe as a part of Soe @limeandcilantro’s #Noodleholicsparty! Head over to Instagram and check out our virtual noodle feast.

Around holiday time, my grandfather always brings a bagful of chestnuts with him. He brings his own pan for roasting, weathered and blackish-brown with age. A family tradition, we score the chestnuts, toss in a pan and roast at 425F for 45 mins to an hour. They come out sizzling and hot. We burn our fingers in impatience as we peel and eat. Inside, the chestnut flesh is tender and sweet.

In honor of our tradition, I used chestnut flour and chestnut puree to make pasta, two ways: fettuccine and tortellini filled with ricotta cheese and chestnut puree. I tossed both in a sage cream sauce. For me, this is ultimate comfort on a chilly night. The act of passing sheets of homemade pasta through the fettuccine attachment is THE most soothing thing for me.

I decided to toss it in a butter, sage, shallot, cream, white wine sauce. Well, because… these are a few of my favorite things!

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Chestnut Fettuccine and Tortellini in Sage Cream Sauce

Makes about 20 tortellini and 1 lb fettuccine

Pasta Ingredients:

  • 1 cup all-purpose flour (I prefer King Arthur) plus extra for dusting
  • 1 cup chestnut flour (You can find it at specialty Italian grocery stores)
  • 34 tsp. salt
  • 2 large eggs
  • 2 large egg yolks
  • 34 cup ricotta
  • 14 cup unsweetened chestnut purée*
  • 12 tsp. salt
  • 2 pinches ground nutmeg

Sage Cream Sauce Ingredients:

  • 1-1/2 Tablespoons unsalted butter
  • 1/4 cup finely chopped shallots
  • 1-1/2 Tablespoons chopped fresh sage or crumbled dried leaves
  • 3/4 cup dry white wine
  • 2/3 cup heavy cream
  • 1/4 cup grated parmesan cheese
  • salt and pepper

*chestnuts are naturally pretty sweet. Adjust the puree to your liking.

  1. To make the pasta, in the bowl of your stand mixer add the all-purpose flour, chestnut flour, and salt. Stir to combine. Form a well in the center and add the eggs and egg yolks. Begin to stir on low, gradually picking up speed to medium until the dough forms. It will be crumbly and thick.
  2. Turn out the dough onto a lightly floured work surface and incorporate any crumbs from the bowl. Knead until the ball of dough is smooth and elastic, about 5 minutes. Dusting lightly with more flour as needed. Wrap in plastic wrap and chill for 1 hour.
  3. To make the filling, in a food processor add the ricotta, chestnut purée, salt, and nutmeg. Process until smooth. Use immediately or refrigerate in a sealed container up to 1 day. You will have filling left over, if you decide to also make the fettuccine.
  4. To make tortellini, set a small bowl of water next to your workstation. Slice the chilled dough into 5 pieces. Flour lightly. Work with one piece at a time, keeping the others refrigerated. Save 2 of the 5 pieces for fettuccine, if making. The dough will be thick, so roll out the first piece of dough into a small 1/2″ rectangle by hand with a rolling pin. Using a pasta sheet attachment, pass through the sheet roller on the 1, 3, and 5 settings until you have a nice thin sheet. (If it’s crumbling at first, keep folding and passing through until it holds together). Cut out rounds using a 2-inch cookie cutter. Working one round at a time, place 1teaspoon of filling in the center. Very lightly wet the rim of the round with water, then fold the ends over the filling to meet and form a half-moon shape. Press together firmly to seal. Lightly wet both of the pointed tips, then fold them together to meet and form a ring. Set on a lightly floured baking sheet and repeat with the remaining rounds and pieces of dough. (If not using that day, you can freeze the tortellini on the baking sheet; once frozen, store in resealable plastic bags or containers. Boil from frozen.)
  5. Using the same method, roll your thin sheets of dough through the fettuccine attachment. Be sure to flour so they don’t stick together.
  6. In a pot of boiling, salted water, add the pasta. Let cook, stirring occasionally, until the pasta floats to the top, about 4 minutes. Remove using a slotted spoon and transfer to a large serving bowl.
  7. To make the sauce, melt butter in medium skillet over medium heat. Add shallots and sage. Sauté until fragrant, about 30 seconds. Add wine and cream. Turn heat to med-high and reduce until thickened, about 5 minutes. Lower heat and stir in parmesan cheese. Taste and season carefully with salt and pepper. Parmesan is already a little salty.
  8. Toss pasta in sauce and coat well. Serve warm.

Pasta recipe adapted from Saveur Magazine.

Take a look at what our other fun partygoers have contributed:

Pho Ga (Vietnamese chicken noodle soup) by @beyondsweetandsavory
Alfredo Pasta by @mylavenderblues
Beef Ragu with Pappardelle by @cloudykitchen
Malaysian Laksa with Pumpkin by @vermilionroots
Vegetarian Tteokbokki by @husbandsthatcook
Shrimp Scampi with Tagliatelle by @upcloseandtasty
Vegan Jjajangmyeon by @the.korean.vegan
Duck Noodle Soup by @lindsaysfeast
Kuching Style Laksa by @passmethedimsum
Meatball Pasta by @insearchofwonders
Shanghai Onion Oil Noodles by @omnivorescookbook
Oak-Smoked Pasta Cacio e Pepe by @harvest_and_honey
Aceh Noodles (Mie Aceh) by @whattocooktoday

Persian Noodle (Reshteh) by @noghlemey

Thanks so much to Soe @limeandcilantro for setting up this fun virtual #noodleholicsparty! Be sure to check out the recipes from all the talented blogger partygoers on Instagram by searching #noodleholicsparty.