Baked Spinach and Cheese Tortelloni

Needing a change in scenery I took a short trip up to Door County (WI) earlier this week. For the last two weeks I had been watching the weather on a twice, sometimes four times daily basis, trying to see if there was a window of uneventful, non-treacherous travel. Weather here in the midwest can be on the unpredictable side. With three days of predicted partly sunny skies and moderate temperatures, I packed up my camera and headed up north to one of my happy places. Door County never disappoints, but for the first time in all of the winters I have driven up there, it exceeded my expectations. With blue skies and temperatures in the 40s (definitely balmy weather this time of year), I spent ten to twelve hours a day outdoors. In addition to going to some of my favorite places, I made some new discoveries driving around the two lane back roads. If my license plates didn't give me away, my roadside parking, along with the where my camera was pointed, did. Not many Wisconsin residents leave their car doors open as they walk along the highway with their cameras trying to conjure their cow and horse whisperer skills. In my defense there isn't much traffic on the roads crisscrossing a landscape rich in farms and incredible landscapes. As it happened there was one exception. While I was completely lost in taking photos, I thought I heard a car in the distance. Running as fast I could back to my car to close the door, the oncoming car slowed down and came to a stop. After the woman first asked me if everything was okay, she asked if I was taking photos of the grazing dairy cows I could only respond by saying 'Can you tell I am not from around here?'. Fortunately this made her laugh. And it probably gave her a story to tell around her dinner table. Stories like this one explains, in part, why some of my friends are often reluctant to take their life in their hands traveling with me. My driving, the frequent stops to take photos, and my boldness in knocking on the doors of farmhouses (at least I have the good sense not to trespass on private property) means I am often taking solo trips up to Door County. Although truth be told, having a couple of days away by myself always resets my spirit.

I left for home about six hours earlier than originally planned as there was a significant winter storm predicted back in the Illinois. A storm that never managed to materialize. But cutting this trip a little short just gave me another reason to travel back up there in the months ahead. This next trip won't just be about hiking and exploring, it will also be about stocking up on some of the award winning Wisconsin cheeses I tasted on this trip. Wisconsin is cheese heaven. Just like this Baked Spinach and Cheese Tortelloni!

Speaking of cheeses, the cold weather months are perfect for making this Baked Spinach and Cheese Tortelloni topped with fresh mozzarella. It's one of those simple, good for soul kind of dishes. Elegant enough for a dinner party and casual enough for a weeknight dinner, it's destined to become a favorite.

If making a one pot meal using a good quality jarred marinara sauce and fresh pasta bought from the grocery store appeals to you, today is your lucky day. From start to finish this Baked Spinach and Cheese Tortelloni comes together in less than an hour. You can even make the casserole early in the day and pop it in the oven when you are ready to serve dinner. How easy is that?

You have a number of options when making this dish. You can use mild or spicy Italian sausage; use spinach and cheese tortelloni, use spinach only, or use cheese only. And using fresh pasta (the kind usually found in the refrigerated section of the grocery store) eliminates the need to pre-cook it before assembling the casserole. 

Adding whole milk ricotta to the sauce creates an even heartier, richer pasta dish. Adding some red wine to the dish makes for an even more deeply flavored sauce. But the addition of fennel seeds adds yet another flavor dimension.

After all of the ingredients are mixed together, the dish is topped with sliced and/or grated (or a combination of sliced and grated) fresh mozzarella. 

In a preheated 400 (F) degree oven, the Baked Spinach and Cheese Tortelloni bakes for 25-30 minutes or until the sauce is bubbling along the edges and tortelloni is tender.

The aroma coming out of the oven is intoxicating!

Winter weather puts me in a comfort food kind of mood. And this deeply flavorful, soul satisfying Baked Spinach and Cheese Tortelloni is akin to sitting by a warm fire and drinking a glass of wine. You can't help but feel better than good after eating it. Who doesn't want to serve an incredibly delicious, stress-free, crave-worthy meal to family and friends? Especially one so simple to make. Looking for a reason to invite people over for dinner this weekend? Well, here it is!

Don't forget to serve the Baked Spinach and Cheese Tortelloni with a bottle (or two) of a great red wine and a loaf of Italian bread. Instead of a salad, put together a beautiful charcuterie board (because one cannot have enough cheese. An affogato would make for a perfect finishing touch. This simple meal is one destined to go on repeat.

Recipe
Baked Spinach and Cheese Tortelloni
Serves 6 - 8

Ingredients
1 pound mild or spicy Italian sausage
1 24 ounce (680 g) jar of good quality marinara sauce
8 ounces (226 g) whole milk ricotta
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 - 3 teaspoons fennel seeds (I used 3 teaspoons)
20 ounces (567) fresh spinach and cheese tortelloni or only cheese tortelloni (see notes)
1/2 cup hearty red wine (optional, but so good)
8 ounces (226 g) fresh mozzarella, sliced and/or grated
Fresh basil
Optional: Freshly grated or shaved Parmigiano-Reggiano for serving

Directions
1. Preheat oven to 400 degrees (F).
2. In a large cast iron or ovenproof skillet, cook Italian sausage until lightly browned and/or cooked through.
3. Add in the marinara sauce. Stir to combine.
4. Add in the ricotta, kosher salt, pepper, fennel seeds, tortelloini, and wine (if using). Stir to completely combine.
5. Top the dish with sliced, sliced and grated, and/or grated mozzarella.
6. Bake for 25-30 minutes or until the sauce is bubbling at the edges and the tortelloni is cooked through. 
7. Remove from the oven. Top with fresh basil. 
8. Serve immediately with freshly grated or shaved Parmigiano-Reggiano, if using.

Notes: (1) I used Rao's Homemade Marinara Sauce, but use any high quality jarred or freshly made marinara sauce. (2) I used Rana's Family Size Fresh Spinach and Cheese Tortelloni. (3) You can make the entire casserole early in the day. Cover and refrigerate until you are ready to bake it. Remove dish from the refrigerator at least 30 minutes before putting in the oven. Baking time may need to slightly adjusted upward.

Dairy cows. Door County, Wisconsin (February 2020)

Cheesecake Stuffed Strawberries

Desserts made around here can sometimes swing from one end of the continuum to the other. Which means they can be either really almost effortless, like the kahlua affogato sundaes, or are somewhat time intensive, like the chocolate cake with chocolate buttercream (momofuko style). Although in all honesty I would contend most of my dessert making time is spent with recipes hovering somewhere in the middle of these two extremes. Over the years I have learned some of my friends don't believe my perceptions about the ease or difficulty of a recipe are always accurate. Or rather I should say mine don't always align with theirs. Suggesting there is some disconnect between my reality and their perception. Some of them have long stopped asking me 'how hard is this to make?' because they don't believe my answer. Imagine that!

But I am here to tell you, Girl Scouts honor, that these Cheesecake Stuffed Strawberries should be the poster child of the easiest to make dessert on the planet. They also rank really high on the deliciousness scale making them the ultimate win-win kind of dessert!

The use of mascarpone cheese in the creamy cheesecake filling is what takes these two bite wonders to an extraordinarily luscious level.

The mascarpone cheese combined with some confectionary sugar, cinnamon, and some heavy whipping cream creates the most ambrosial cheesecake filling. 

Fresh, ripe strawberries were meant to be paired with this cheesecake filling. The different sweet flavors of the strawberries and cheesecake filling perfecting compliment the two of them. 

Some stuffed strawberries will have you spending time scooping out the center of the strawberries. But not this one. Using a sharp knife, all you have to do is cut an "X" from the tip of the strawberry until about 3/4s of the way down. Easy, peasy. You can even make them a couple of hours ahead and keep chilled in the refrigerator until ready to serve.

The cheesecake filling is piped into the center of the "X" using a pastry bag and star tip. And that my friends is all it takes to create these beautiful, delectable bites of deliciousness. Now, 'how easy is that?'.

The Cheesecake Stuffed Strawberries can be served on platter like this. Or you can finish them with a light dusting of confectionary sugar for an added touch of sweetness. Note: Wait until you are ready to serve them to dust them with the sugar as it well melt into the strawberries if left to chill in the refrigerator.

Pair the Cheesecake Stuffed Strawberries with a bottle of prosecco or champagne (if you are really indulging your friends) to create the most memorable end to a dinner. Or skip dinner completely and just serve the strawberries with some bubbly. Or start dinner with dessert!

Even those who have a tendency to skip dessert will find these Cheesecake Stuffed Strawberries irresistible. They are practically guilt-free! And they also happen to be gluten free!

Instead of a putting together a fruit platter for a brunch, serve these Cheesecake Stuffed Strawberries. With a myriad of holidays coming soon (Easter, Passover, Mother's Day) along with an endless number of summer parties, you have many more reasons to make them. When your friends ask you 'were they hard to make?', you can decide where on the 1-10 easy to hard scale they fall. But whatever your answer is, some of them may not believe you. Imagine that!

Recipe
Cheesecake Stuffed Strawberries

Ingredients
16 ounces (453 g) mascarpone cheese
16 - 24 ounces (454 g - 681 g) fresh strawberries (if possible look for medium sized strawberries)
1/4 cup (30g) confectionary sugar
1-2 Tablespoons heavy whipping cream
1/8 heaping teaspoon cinnamon
Additional confectionary sugar for dusting

Directions
1. In a medium sized bowl, whip the mascarpone cheese for 1 minute. 
2. Add in the heavy cream , confectionary sugar, and cinnamon. Whip until light and fluffy. 
3. Spoon the mixture into a pastry bag fitted with large star tip (Ateco 826).
4. With a sharp knife cut an "X" into each strawberry, going approximately 3/4 of the way down (be careful to not cut all the way through or your strawberry will fall apart).
5. Insert the pastry bag into the "X" and pipe the mixture into the strawberry.
6. Place cheesecake stuffed strawberries on a serving platter. Note: Stuffed Strawberries can be made up to 3 hours ahead. Cover with plastic wrap (being careful not to press down on your piped cheesecake mixture) and place in the refrigerator.
7. Lightly dust with sifted confectionary sugar when serving. 

Notes: (1) It is easier to cut and fill the strawberries if they are chilled rather than at room temperature. (2) If you are looking for a less easy recipe, drizzle the strawberries with some melted chocolate (instead of dusting with confectionary sugar) right before serving. (3) Depending on the size of your strawberries you will have some leftover cheesecake filling. Cover and store in the refrigerator to use later. You may need to rewhip the chilled cheesecake filling before putting into the pastry bag.

Winter day in February 2020 (Morton Arboretum, Lisle, IL)

Garlic Thyme Roasted Smashed Potatoes

In spite of these sumptuous Garlic Thyme Roasted Smashed Potatoes qualifying as one of those non-recipes, you will find a plethora of recipes for roasted smashed potatoes by simply doing a Google search. But hang on for a second and stay here for awhile. You may have just landed on the recipe for the most perfect roasted smashed potatoes. But if, after reading through the recipe you feel compelled to go out on a down the rabbit hole hunt, then so be it. I have a feeling you might find yourself returning back to the place where you started. Here! A couple of weeks ago I had a similar experience of going on a different kind of search. One for a VRBO in Vancouver. In August one of my friends and I are running the Seawheeze half-marathon. The list of the things we were seeking in a rental was, what you might say, on the 'rather long' side.  But definitely not to be confused with on the high-maintenance side. We wanted a property with two bedrooms, two bathrooms, a balcony, comfy looking furniture, a view, access to a pool and whirlpool, a great location/neighborhood, even better property ratings, and reasonably priced. We weren't asking for much, right? It didn't take long for us to learn there was no such thing as 'reasonably priced' in Vancouver. Whatever that is supposed to mean these days. We had quickly dismissed the first property we looked at. It had everything on our list but we thought it's rental cost fell into the 'too much' category. So we kept searching. Not surprisingly, we ended up ultimately returning to and booking the first place we had looked at as it turned out to be THE 'best option'. It had everything we had hoped to find wth the exception of that 'reasonable price' expectation. Funny how one's opinions shift with a bit of a reality 'price' check education. The other lesson learned. Sometimes time spent on searching leads you back to where you started.

If it means I have to go on a diet of potatoes for the next six months to pay for this once in a lifetime chance to run a Lululemon race (because who knows how many more half-marathons this aging body can endure), then let it be these Garlic Thyme Roasted Smashed Potatoes. With or without the sour cream and ketchup.

If you have never tasted roasted smashed potatoes before, you have been missing out on a head spinning experience of fluffy, crispy bites of deliciousness. They happen to be SO much better than a baked potato. And even better they are so much healthier than french fries. 

In part because they are so much more versatile than either of those potato options. Garlic Thyme Roasted Smashed Potatoes would make for a great, hearty appetizer, work as a perfect side dish to any number of entrees, or could be your lunch or dinner. 

One of the keys to the swoonworthiness of this dish are the potatoes. Baby Yukon Gold potatoes will create the most tender, creamiest, crispiest roasted smashed potatoes. First cooked in a pot of water until tender, the roasting process then transforms these simple potatoes into the most heavenly bites of deliciousness. We are talking borderline addicting here.

Brushing olive oil onto the smashed potatoes is what helps them to crisp up roasting in a preheated 450 degree (F) oven. Adding finely minced garlic to the oil and topping them with some fresh thyme adds another layer of flavor. If you want an even more herb-y roasted smashed potato, mix some finely chopped rosemary into the olive oil along with the garlic and then top with the fresh sprigs of thyme.

Liberally brushing olive oil on your baking sheet will help to crisp up the bottoms of the potatoes as well as prevent them from sticking to the pan. 

The smashed potatoes roast in the oven for 25-30 minutes or until they are golden brown and crispy around the edges. And oh, the aroma these Garlic Thyme Roasted Smashed Potatoes created in your kitchen is beyond intoxicating.

Serve them on a large platter with sides of sour cream and ketchup, then sit back and watch them disappear.

Once you taste these mouthwatering, scrumptious Garlic Thyme Roasted Smashed Potatoes, they are destined to become your new favorite way to make, eat, and enjoy potatoes.

For those of you who are following a Whole 30 diet, the good news is these Garlic Thyme Roasted Smashed Potatoes are allowed! For those of you who love french fries but are trying to avoid or limit your intake of fried foods, you may never eat another one after you taste these! And for those of you who like to splurge on vacations or destination races without breaking your discretionary fund budgets, add these Garlic Thyme Roasted Smashed Potatoes to your life! Both your taste buds and pocketbook will thank you. But for those of you who just love to serve beautiful, delicious food to your family and friends, you absolutely have to make these potatoes. 

Recipe
Garlic Thyme Roasted Smashed Potatoes
Serves 4-6

Ingredients
1 1/2 pounds (680 g) baby Yukon Gold potatoes (about 15-16 potatoes)
2 teaspoons kosher salt
1/3 cup plus 2 Tablespoons extra-virgin olive oil, divided
2-3 large cloves of garlic, finely minced
Flaky Sea Salt
Freshly ground black pepper
Sprigs of fresh thyme
Sour cream and/or ketchup

Optional: Freshly chopped fresh rosemary

Directions
1. In a medium sized pot filled with water and two teaspoons of kosher salt, add the potatoes. Over high heat bring the water to a boil, then reduce the heat to low-simmer and continue cooking the potatoes until knife tender. Approximately 20-25 minutes of cooking time. Note: Be careful to not under or overcook the potatoes.
2. Drain and dry the potatoes. Allow to cool for 5 minutes.
3. Preheat the oven to 450 degrees (F) while the potatoes are cooking. Brush 2 Tablespoons of olive oil on a large rimmed baking sheet and set aside.
4. In a small bowl, combine the 1/3 cup of olive oil and minced garlic together.
5. Place the slightly cooled potatoes on the baking sheet. Using a potato masher or bottom of heavy glass and carefully press down to smash them while still keeping them intact.
6. Spoon over the olive oil/garlic mixture over each potato. Use a pastry brush to brush the oil over the entire potato. Sprinkle with flaky sea salt and fresh ground black pepper. Top each potato with a small sprig of thyme.
7. Roast the potatoes for 25-30 minutes or until golden brown and crispy around the edges. Note: Begin checking your potatoes for doneness at 20 minutes.
8. Remove the roasted potatoes from the oven and transfer to a serving platter.
9. Serve with bowls of sour cream and/or ketchup and enjoy!

Notes: (1) The potatoes can be made ahead to the point up to 6 hours before they go into the oven. Tightly cover the baking sheet with plastic wrap and refrigerate. Take out of the refrigerator at least 15 minutes before roasting. (2) If garlic happens to be one of those things that doesn't 'agree with you, mix in a Tablespoon of freshly chopped rosemary into the olive oil. Or alternately don't add anything to your olive oil before brushing it onto the smashed potatoes.

Winter at Morton Arboretum (February 2020)

Cognac Chicken Liver Pate

You might be surprised to learn I don't spend all of my time in the kitchen. I spend a fair amount of my discretionary time reading. Mostly fiction, but sometimes non-fiction, and every now and then, a biography or autobiography. In addition to the story, I am usually drawn to a book by the writing. Some of my most favorite books had hard to take themes but what I thought had brilliant writing. There is always a stack of 'books in waiting' on my nightstand as I don't like ever being without something to read. With a few exceptions, I don't often read all of the books lining the shelves in the room we call the library more than once. So technically, I am really never without a book. A few weeks ago I ordered the book "American Dirt" by Jeanine Cummins. After I read some good early reviews, before Oprah made it her next book club selection, and before all of the backlash began. Subsequently I have read there are some bookstores refusing to sell the book. Which, from my perspective, constitutes a book ban. More than likely we have all read some of the books banned for controversial religious or moral themes, obscenity, and politics at some point in our lives. Books now considered the most beloved and well-respected books in the 20th century. "To Kill a Mockingbird" by Harper Lee published in 1960 continues to be a book being challenged today for placement in some school libraries for its' use of racial slurs. If you have read the book, you know the overarching message of the book is anti-racist. I suddenly find myself being concerned over the silencing of controversial works. Yet, simultaneously I continue to respect the voices of those who see this book from a lens completely different than mine. While I do not choose my friends (or end my friendships) with those whose political views or opinions differ from mine, I hope I don't start losing friends over my book choices. Even as I wrote this blog post, even my usually optimistic self couldn't help but wonder how many would stop making the recipe I have shared. Or worse, think I am someone who views fiction as non-fiction or forms my religious or political views from works of fiction. But there is one caveat to all of this. I really want to believe fairy tale endings can happen, do happen.

So how I do possibly now segway and start talking about this Cognac Chicken Liver Pate? Well I am not creative enough (today) to create a smooth transition. Although this is a deliciously smooth pate. 

There happens to be three other pate recipes in the archives on my blog: Chicken Liver Pate Crostini (Crostini di Fegatini), Chicken Liver Pate with Pickled Shallots, and Rustic Chicken Liver Pate. So why would I possibly share yet another one? Because this Cognac Chicken Liver Pate is different from the others. Actually the others each differ from one another as well. But this one could end up being your favorite pate version. Especially if you love one having a very creamy consistency. From the ingredients to the preparation, it may actually be the simplest of them all to make. And lately I am all about embracing simple. 

I happen to be someone who loves pate. So much so I have been known to eat it for breakfast. As far as foods to accompany the cocktail hour, serving pate sets a tone hovering somewhere between rustic and classy. Which is one of the other reasons why I love it.

Compared to all of the other pate recipes previously shared, the Cognac Chicken Liver Pate is made with the least amount of ingredients. Additionally, it is the only pate recipe where the chicken livers are cooked in chicken stock rather than being sautéed in butter (or rendered chicken fat). 

The only ingredient sautéed in butter is the minced onions. 

The chicken livers are cooked until they are firm and barely pink inside. But instead of discarding the cooking liquid when draining them, it is reserved. The cooked livers, the hard-boiled eggs, the  sautéed onions, the cognac, kosher salt, and pepper and 1/4 cup of the liver cooking liquid are placed in a food processor. Process the mixture until it is as smooth as possible.

Unlike some of the other pate recipes, this one is intended to be served chilled. If it's made the day you intend to serve it, allow for at least four to six hours of chilling time in the refrigerator.

Typically pate is surrounded with bread, crostini, or toast points. But it also goes incredibly well with lavosh crackers. So feel free to serve with any one or all of these options.

The Cognac Chicken Liver Pate would be a great prelude to your Valentine's or Galentine's Day dinner. If, by chance you are hosting an Oscar party this year, you will definitely want to serve pate. But you don't need a holiday or television event to make and serve it. It's a great start to a casual or fancy dinner party, an informal gathering of your friends, or yes, even a book club discussion. 

Recipe
Cognac Chicken Liver Pate (a variation on Saveur's Chicken Liver Pate recipe, Winter 2019-2020 issue)

Ingredients
1 pound chicken livers, cleaned
4 cups chicken stock (1/4 cup of cooking liquid reserved)
4 Tablespoons unsalted butter
1 large yellow onion, minced
2 Tablespoons and 1 teaspoon Cognac or Brandy
4 large hard-boiled eggs
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
Flaky Sea Salt for finishing
Optional: Extra-virgin olive oil for finishing
Optional: Finely chopped fresh chives for finishing

Lavosh crackers, crostini, or toasted bread points (e.g., rye, pumpernickel or a sturdy white bread)

Directions
1. Bring the livers and the chicken stock to a boil in a medium-sized pot. Immediately lower the heat to simmer and continue cooking until the livers are firm, but still faintly pink in their centers (approximately 6-8 minutes).
2. Drain the livers reserving the cooking liquid. Transfer the livers to a food processor. Set aside.
3. In a large skillet, melt the butter. Add the onion and cook until they are translucent and just beginning to brown (approximately 6-8 minutes).
4. Transfer the onions to the food processor.
5. Add in 1/4 cup of the cooking liquid, the Cognac, the hard boiled eggs, salt and pepper. Process until smooth and creamy. Check for seasoning. Add more salt and/or pepper if needed.
6. Transfer pate to a serving bowl. Cover and chill for at least 4-6 hours before serving. 
7. Before serving lightly drizzle with extra-virgin olive oil, finely minced chives and flaky sea salt. Serve with lavosh crackers, fresh bread, grilled bread, and/or toast points.

Notes: (1) Pate pairs especially well with white wine, prosecco, or champagne. (2) Covered and refrigerated, the pate will be good for up to a week. 

Fresh snowfall at Morton Arboretum, January 2020