Banana - Chocolate Chip Bread (with Walnuts)

The Why:

B. has been getting banana chocolate chip muffins at Paradise Bakery, and he wanted me to make some so he could stop paying $12 a piece.  (Okay, that's an exaggeration, but not by much!)  And I have fond memories of having banana nut bread during the holidays when I was a kid, so this seemed the time for me to experiment.

I don't have any muffin pans (okay, well I do -- somewhere -- but I'm pretty sure they're in one of those boxes in the garage that I've been avoiding dealing with).  Besides, my personal banana nut bread memories always involved the banana bread as a loaf.  And as I'm the one doing the baking, my preference on the form trumps Brian's request for "muffins."  He certainly wasn't complaining between bites after I sliced him off a hunk of his loaf.

I've never made it from scratch, before, and even I was impressed with how well this turned out.  Fresh out of the oven, with just a bit of a cooling off period -- wow!  It was the perfect comforting treat for a chilly afternoon.

This recipe makes two loaves.  I like walnuts in my banana bread, and B. can't stand them.  So we each get our own loaf.  I have a feeling mine will last a little longer.  But not by much!

Now, on to the good stuff!

The How:

Banana Nut Bread with Chocolate Chips (and optional Walnuts)

3 eggs

2 C. sugar

3 t. pure vanilla extract (I like Mexican vanilla)

½ C. avocado oil

½ C. melted butter

1 C. buttermilk

1.5 t. salt

1.5 t. baking soda

3 C. all purpose flour

2 C. mashed very ripe bananas (about 4 bananas)

1.5 to 2 C. (about one 12 oz. bag) semi-sweet chocolate chips

½ C. walnuts (optional)

Preheat oven to 350 degrees.  

 

Spray two large (9 inch) loaf pans with non-stick spray.  Line each pan with parchment paper.  

 

Beat eggs, sugar, vanilla extract, oil, melted butter, buttermilk, and bananas in a stand mixer or with a hand-held electric mixer until mixed well.  Add salt, baking soda, and flour, and mix until combined.  Don't overheat.  Add the chocolate chips and walnuts, if using, and mix to distribute.

 

Bake at 350 degrees for 40 minutes lightly covered with foil.  Remove foil and bake for another 20 to 30 minutes or until golden brown and a toothpick comes out clean.

Because You Can Never Have Enough Cake (and Icing)

The Why:

The other day, I posted a recipe for a lemon loaf cake.  The actual cake didn't last long!  In fact, B. snagged the last piece on Saturday morning -- the piece I was saving to have with my Saturday morning coffee (I usually get a latte and some lemon pound cake at Starbucks).  As soon as he devoured that last piece, he was already asking for more.

The recipe I originally posted (see previous post, below) had the ingredients portioned for one medium loaf pan.  Because I was getting a little ambitious (and hungry for cake), I reconfigured the portions for a large loaf pan (9.25 x 5.25 x 2.75), and I tested the larger recipe last night.  It came out great -- perfect, in fact!  The cake actually looked like a lovely "loaf."  (You can see in the picture, below).  The medium loaf pan tends to have the cake come out flat all the way across -- which is fine, because it frosts and tastes great, anyway.  The large pan, for whatever reason, actually rises in a loaf shape.  But, that's just aesthetics and has no effect whatsoever on the taste.  One note:  for the large loaf, you'll need to increase the cooking time to about one hour.  As always, though, when making a cake, you can't beat the old "toothpick in the center" test for doneness.


Also,  because I had some fresh oranges from my Bountiful Basket the previous week, I decided to try an orange loaf version.  It came out fantastic, as well!  On that one, I used white chocolate buttercream icing, which may be my new standard.  The white chocolate made the icing come out much creamier in both taste and looks.  

I used orange buttercream icing on the lemon cake this time.  (B. isn't a huge fan of lemon, although he loves the lemon loaf cake -- the extra lemon in the icing was just a bit much for him).  The orange icing tasted great -- the orange taste is pretty subtle, though, so if you want it more prominent you'll probably need to use more orange extract than the recipe calls for.  As I said, though, I'm leaning toward using the white chocolate icing on both the flavors.  It's rich and creamy, and I think it's a great contrast with the citrus-y notes in the cakes.  But it's cook's choice, so go with your own preference.


I made the orange cake in the medium loaf pan.  If you want to use a large loaf pan, just increase all of the measurements by one-third.  (The volume of a medium loaf pan is 6 cups; the volume of a large loaf pan is 8 cups).  I'm posting the recipe for the lemon cake in the large loaf pan, so those measurements will also work for the orange cake.  You can adjust the flavorings a bit up or down, though, depending on how lemon-y or orange-y you want your final product.


I'm also posting the recipes for the orange and white chocolate buttercream icings.  You may want to adjust either the liquid or powdered sugar amounts to get your desired consistency.  I like my icing sort of "medium thick" -- not as thick as you usually get on a commercial cake, but thick enough so that it actually behaves like icing and not like a glaze.  If you want it thinner, add a bit more buttermilk or regular milk; thicker, add a little more confectioners sugar.


Also, my friend, Wendy, who is a fabulous cake-maker and decorator (and now is getting into it on a professional level) gave me her recipe for buttercream icing.  It's essentially the same as mine, but she uses shortening (like Crisco) instead of butter and water as the liquid instead of buttermilk.  I'm guessing the shortening has more staying power than butter, so feel free to use whichever fat you prefer.

Finally, because the lemon and orange cakes came out so well, I'm planning to try a pineapple version.  I'm curious to see how that would work, especially considering you can't actually zest a pineapple and I don't have any pineapple extract.  I'd think I could buy the extract in pineapple flavor -- I have just about all of the rest of the flavors, but I haven't actually looked for pineapple yet.  I'm thinking I can put some crushed pineapple in it, but I'll have to play around with some of the liquid measurements to get the texture right.  When I get a chance to experiment with pineapple, I'll post the recipe if it turns out good.  It may take a couple tries.


Oh, and one final final note (I just remembered this after uploading the photos) -- The top tends to start browning quickly about halfway through the cook time.  I start checking it after about 15 or 20 minutes, then about every 5 minutes to catch it before it browns too much.  I just lay a piece of foil over the top and let it finish.  If you don't want to deal with checking that often, you could just start with the foil on top (just tent it over the pan, don't wrap the foil around the pan).  Then take the foil off about 10 or 15 minutes before it's done to let the top "golden-up" a bit.


Now, on to the good stuff!

The How:

*Large lemon loaf on the left.  Medium orange loaf on the right.  Before icing.

Lemon Cake

(one large loaf pan - 9.25 x 5.25 x 2.75)

2 C. all-purpose flour

2 2/3 t. baking powder

2/3 t. kosher salt

1 1/3 C. buttermilk

1 1/3C. granulated sugar

4 extra-large eggs

2 ½ t. grated lemon zest (2 lemons)

2/3 t. pure vanilla extract

2/3 t. lemon extract

2/3 C. vegetable oil

Soaking Liquid

½ C. freshly squeezed lemon juice

½ C. granulated sugar

Preheat the oven to 350 degrees.  Spray one large loaf pan (9.25 x 5.25 x 2.75) with non-stick spray. Line the bottom with parchment paper. Using a little vegetable oil, oil and flour the bottom and sides of the pan.

Sift together the flour, baking powder, and salt into a bowl. In another bowl, using a hand-held mixer, beat together the buttermilk, 1 cup sugar, the eggs, lemon zest, and vanilla and lemon extracts. Slowly beat the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about one hour, or until a toothpick placed in the center of the loaf comes out clean.

Meanwhile, prepare the soaking liquid by cooking 1/3 cup lemon juice and 1/3 cup sugar in a small saucepan over medium-low heat, until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully turn the cake out of the loaf pan and place on a baking rack over a sheet pan.  While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. 

Allow to cool, then frost.  

Orange Loaf Cake

(one medium loaf pan - 8.5 x 4.25 x 2.5)

1 ½ C. all-purpose flour

2 t. baking powder

½ t. kosher salt

1 C. buttermilk

1 C. granulated sugar

3 extra-large eggs

1T. grated orange zest (about 1.5 to 2 medium oranges)

½ t. pure vanilla extract

½ t. orange extract

½ C. vegetable oil

Soaking Liquid

1/3 C. freshly squeezed orange juice

1/3 C. granulated sugar

Preheat the oven to 350 degrees.  Spray one 8.5 x 4.25 x 2.5 inch loaf pan (medium) with non-stick spray. Line the bottom with parchment paper. Using a little vegetable oil, oil and flour the bottom and sides of the pan.

Sift together the flour, baking powder, and salt into a bowl. In another bowl, using a hand-held mixer, beat together the buttermilk, 1 cup sugar, the eggs, orange zest, and vanilla and orange extracts. Slowly beat the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 45 to 50 minutes, or until a toothpick placed in the center of the loaf comes out clean.

Meanwhile, prepare the soaking liquid by cooking 1/3 cup orange juice and 1/3 cup sugar in a small saucepan over medium-low heat, until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully turn the cake out of the pan and place on a baking rack over a sheet pan.  While the cake is still warm, pour the orange-sugar soaking liquid over the cake and allow it to soak in.

Allow to cool, then frost.  

White Chocolate Buttercream Frosting

6 oz. white chocolate chips (or a white chocolate bar, broken into small pieces)

¼ T heavy cream

¼ C. butter, softened

3 C. confectioners sugar

Microwave the white chocolate and cream in medium bowl on high for 1 to 1 1/2 minutes, until chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is completely melted. Cool to room temperature.

Whip butter with an electric mixer.  Add confectioners sugar, one cup at a time, beating continuously.  Add white chocolate and beat until fluffy.  To make it thicker, add a little more sugar.  To make it thinner, add a little milk or water.

Orange Buttercream Frosting

½ C. of butter

3 C. of confectioners sugar

1 T. orange juice

1 t. orange extract

1 t. orange zest (optional)

2 to 3 T. buttermilk

Whip butter with an electric mixer.  Add confectioners sugar, one cup at a time, beating continuously.  Add orange juice, extract, and zest, if using.  Add the buttermilk, one tablespoon at a time, until desired consistency is reached.

 

Luscious Lemon Loaf Cake

The Why:

I've long been a fan of Starbucks' lemon pound cake.  Recently, I decided to try and cut back on the old SBux habit -- seriously, 5 bucks for a grande latte??!! -- by buying my own coffee beans to grind at home, and my own sugar-free flavored syrups.  That was no problem.  One trip to Cost Plus World Market netted me sugar-free syrups in my four top flavors -- white chocolate, English toffee, peppermint, and mocha (chocolate).

So, I had the coffee expense under control, but what to do about the pound cake that I like to treat myself to every so often?  As I do with almost everything these days, I hit the internet.

There's no shortage of recipes online for just about anything you can think of (including mine!), and some claim to be copycat versions of the real thing.  And I did find a recipe on several sites that said it was the "real" Starbucks lemon pound cake recipe.  I saved it, intending to use it, but because I'm me, I kept looking anyway.

I ran across another recipe for a soaked lemon cake by Ina Garten, aka the Barefoot Contessa.  I'm a fan of her show and think she has some fantastic recipes.  And I was really intrigued by the "soaking" part of her recipe, so hers won out.

I'll tell you here that I can never seem to follow someone else's recipe without making a few changes, and as good as Ina's original recipe sounded, I had to put my own twist in there.  If you're interested in seeing her original recipe, you can find it here:  http://www.foodnetwork.com/recipes/ina-garten/lemon-yogurt-cake-recipe/index.html.

As you'll see, her recipe calls for plain yogurt.  I only had Greek yogurt on hand and wasn't sure how that would work in this recipe.  But, because I planned to make cornbread for some real Southern cornbread dressing (coming soon), I did have buttermilk in the fridge.  So I substituted buttermilk for the yogurt, in the same amount (1 cup).  Buttermilk works fabulously in recipes, as it gives an added level of moistness, and no, you can't really taste the buttermilk.

Also, because I'm a huge fan of lemony taste, I added a 1/2 teaspoon of lemon extract, along with the vanilla extract called for in the recipe.  That brought me to another level of lemony deliciousness!  (As an aside -- always use PURE extract, not imitation!  Imitation might be cheaper, but pure extract is worth a little extra $.  And really, most recipes call for only a bit, so one bottle will last quite a while).

Finally, we get to the frosting.  I'll tell you straight out that I wasn't completely happy with the frosting I used for this cake.  Ina's cake recipe has one for frosting, as well, and I'll probably try a version of that one next time.  For whatever reason, though, this time I tried the cake with a lemon buttercream frosting. 

Don't get me wrong -- the frosting was delish -- but I think it was just a little too much for this particular cake.  And the version I made was very, very lemony.  My husband, who is not a fan of that robust lemon flavor (yet loves the Starbucks cake), thought the lemon was super-prominent in the frosting.  He thought the cake part was great, though.

I'm including the frosting recipe that I actually used, and if you're a fan of very sweet buttercream and hyper-lemonness, you may enjoy it.  If you don't think this one is suitable for you, though, you can always try Ina's version at the link I gave you above.  If you try hers, comment and let me know how it turns out.

Oh, and a word about my photo!

I was a little worried about the cake coming cleanly out of the pan, but it let go perfectly.  (I definitely recommend using the parchment paper on the bottom).  My cake was beautiful and stunningly perfect as I turned it out of the pan onto the cooling rack.  I poured the soaking liquid over, and left it alone to cool for a while, then frosted it and left the kitchen again.  Unfortunately, the cake wasn't exactly alone.  When I went back into the kitchen, I noticed something was wrong with my perfect cake.  It looked like one side had either slithered off or crumpled down.  Then I figured it out. 

One of my 4-legged children, Gracie Lou, must have been overcome by the luscious lemony smell.  And I hadn't thought to push it back farther on the counter.  So Gracie helped herself to some, licking down the whole side of the cake (as far as she could reach, thankfully).  I couldn't even holler at her, because I was laughing so hard.  And really, it was my own fault.  I just sliced away the side she got to, and the rest in just fine.  But when you look at the photo below, it's not as perfect as it was originally -- but I promise, the taste more than makes up for it!

Now, on the the good stuff!

The How:

Lemon Loaf Cake 

(Makes one medium 8.5 by 4.25 by 2.5 inch loaf)

1 ½ C. all-purpose flour

2 t. baking powder

½ t. kosher salt

1 C. buttermilk

1 C. granulated sugar

3 extra-large eggs

2 t. grated lemon zest (2 lemons)

½ t. pure vanilla extract

½ t. lemon extract

½ C. vegetable oil

Soaking Liquid

1/3 C. freshly squeezed lemon juice

1/3 C. granulated sugar

Preheat the oven to 350 degrees.  Spray one 8.5 x 4.25 x 2.5 inch loaf pan with non-stick spray. Line the bottom with parchment paper. Using a little vegetable oil, oil and flour the bottom and sides of the pan.

Sift together the flour, baking powder, and salt into a bowl. In another bowl, using a hand-held mixer, beat together the buttermilk, 1 cup sugar, the eggs, lemon zest, and vanilla and lemon extracts. Slowly beat the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 45 to 50 minutes, or until a toothpick placed in the center of the loaf comes out clean.

Meanwhile, prepare the soaking liquid by cooking 1/3 cup lemon juice and 1/3 cup sugar in a small saucepan over medium-low heat, until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan.  While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. 

Allow to cool, then frost.  

Lemon Buttercream Frosting 

2 C. confectioners sugar

¼ C. butter, softened

1 T. fresh lemon juice

½ t. grated lemon zest

3 T. buttermilk

To make frosting: In large bowl, beat confectioners' sugar, butter, lemon juice, and lemon zest until smooth. Beat in buttermilk, and increase speed and continue to beat until light and fluffy.

Bountiful Basket - November 20, 2010

This week is sort of an example of the ups and downs of having someone else in control of what you get in your basket.  I still think it's fun to get the surprise each week, and for the money, it's an economical bit of fun.  But, of course I'd make different choices on some things, if it were me in charge of it.  Probably a good thing I'm not!  

The only vegetable I can think of that I really don't like is green bell peppers.  I got 3 today.  They usually just wind up in the trash, but I'm really going to try to use at least one or two.  I'm thinking I could just chop it very fine and throw it into a soup or casserole.  Some dish where I won't really have to taste them.  Green peppers, blech.

And 11 radishes??!!  I can't even remember the last time I had a radish.  I don't have anything against them -- it's just not a vegetable I usually buy.  Hopefully, I can get some ideas online for how to use at least some of them (besides the ubiquitous salad fixin').  11 of them, though.  That's a lot of raddi.

I was glad to see onions and celery.  I'm thinking about trying to make real cornbread dressing like Mama used to make (SO good!), and I'll need onions and celery for that.

And what is with all the pears?  We've gotten pears every week for probably the last 6 weeks, and they're everywhere.  We like pears just fine, but I must have two dozen or more sitting on the counter.  Same with apples -- but even more so!  I realize apples and pears are much cheaper this time of year, but every single week?  If I could get motivated, I could process a batch of apple sauce.  I'll work on that whole motivation thing.  Tomorrow.


So, here we go . . . this week's Bountiful Basket:

 

11 radishes

8 red potatoes

3 yellow onions

3 tomatoes

3 green bell beppers (yuck!)

1 head of leaf lettuce

1 bunch of celery

9 bananas

8 navel oranges

8 tangeriens

7 Braeburn apples

7 Concorde pears

1 honeydew melon

Add-on:  Ciabatta bread - 5 loaves ($10)

Banana and Nutella Spring Rolls

The Why:

I was already using egg roll wrappers for my ravioli (see previous post), so I thought I'd try making a dessert spring roll using the thin spring roll wrappers I also had on hand. I had bananas from my Bountiful Basket and a jar of Nutella in the pantry, and that sounded like a delish combo. And it turned out even better than I thought it would! The wrapper was crisp and flaky, and was the perfect contrast to the almost creaminess of the banana and richness of the Nutella. This is definitely a keeper. And it was so fast and easy, if you have everything on hand, you can literally have them done, start to finish, in 5 minutes.

The How:



Banana and Nutella Spring Roll

For each roll:

1/2 of a banana, cut in half (so 2 quarters of a whole banana)
2 t. of Nutella
1/8 t. of Chinese Five Spice (optional, or you could use a dash each of cinnamon and nutmeg)
1 spring roll or egg roll wrapper

Smear the Nutella on the cut side of one banana quarter and put the other quarter on top so the cut sides are facing. Sprinkle with Chinese Five Spice, if using. Place the banana in the center of the wrapper, and wrap as you would an egg roll or a burrito. Brush the edge of the wrapper with a little water and press to seal. Fry in a deep fryer at 350 to 375 degrees for about 1 to 2 minutes, until the wrapper turns golden brown. (You can also fry in a skillet with oil -- just flip halfway through and cook until the wrapper is golden brown and crispy).

Sprinkle with powdered sugar, if desired, and serve with ice cream.

Sweet Potato and Caramelized Onion Ravioli with Roasted Garlic - Asiago Cheese Sauce

The Why:

I've been trying to use more of the produce from my Bountiful Basket, as I just hate for fresh stuff to go bad. But there are only 2 of us, and only 1 of us is a true vegetable fan. So you can see the problem.

One benefit of winter produce, though, is that much of it -- root vegetables, especially -- keeps much longer than leafy greens. That gives me a little time to figure out what I want to do with some of it, when I'm feeling creative.

Over the last few weeks, I've had potatoes (both sweet and russet) in my basket. Just in the last month, I've gotten 3 five pound bags of russets and a couple dozen sweet potatoes. That's a lot of taters for two people!

The russets aren't really a problem to use up. Just in the last week, I've used them in roasted cauliflower soup and roasted corn chowder, and I'm planning to make a batch of potato soup sometime in the next few days. But, I'm the only one who will eat the sweet potatoes, and that's a lot them!

Yesterday, I decided I wanted to use some of the sweet potatoes and I was trying to think of something outside the standard baked potato to make. I've tried butternut squash ravioli and pumpkin ravioli and liked it okay, but that's not something I'd really order in a restaurant. And I've never made ravioli myself, except the kind you just put in boiling water, so I did a little research (thank you again, Google!).

I should say that I don't make dough as a general rule -- for bread or pasta. I'd probably actually enjoy it if I could just get over the mindset that it's too messy and too involved. I'll work on that.

So, I was both surprised and intrigued when I saw several recipes for ravioli using -- wonton wrappers! I can't recall ever hearing that done before, but it seems to be pretty popular with homemaking-ravioli folks. And the results both sounded and looked fantastic from what I saw online.

It just so happens that I have a couple of packages of egg roll skins and spring roll wrappers in the freezer, so I thought I should give that a try. (Egg roll skins are really just a bigger version of wonton wrappers -- I just cut my egg roll skins into 4 squares per sheet, which is just the right size).

I did a quick inventory of my fridge and pantry to see what I had to use for the sweet potato filling. Sweet potatoes, obviously! I also had onions, fresh garlic, asiago cheese, fresh parsley, and my well-stocked spice cabinet. I thought I could make a fabulous filling with those things. Then I moved on to sauce. Sage butter sounded great, but I didn't have fresh sage and didn't want to go to the grosto. I decided I'd go with an asiago cheese sauce -- I had milk and some cream left from the chowder. I also had some fresh spinach on hand, so it wasn't difficult to come up with the roasted garlic - asiago cheese sauce with spinach.

I was a tiny bit intimidated at the prospect of making ravioli -- it just seemed ambitious considering I'd never done it before. But, seriously, with the egg roll wrappers, it couldn't have been easier. Most people would think that making the sauce would be more nerve-wracking, but I always seem to make a perfect roux (knock on wood), and the rest is gravy. (Hee hee hee).

Some things I will note:

Wonton wrappers are usually round and egg roll wrappers are square. The shape really doesn't matter. You can make them round, square, triangle, tortellini-shaped -- it's not going to affect the taste. So pick the one you like and go with it.

Don't over stuff the ravioli! It can be tempting, because we really do want to fill that empty space in there. Don't. Do. It. If your ravioli is too full, when you go to seal it, the filling will squish out and the ravioli will break apart when you try to boil them. You don't want that mess! I put about 1.5 to 2 teaspoons of filling in each raviolo, and that worked out very well.

Make sure you seal the edges firmly. I used an egg wash using the egg white left from the filling and a little water. You can use just plain water or a mix of water and cornstarch. Just brush whatever you use as your sealant around the edges with your finger and a little in toward the center (I probably went in a half inch or so), then press the edges very firmly -- trying to get as much air out as you can without squishing the filling out the ends.

Finally, I recommend using a mild boil for cooking them. For every other pasta, a rolling boil is fine, but will filled pasta, that much boil could cause the edges to separate, especially if they're not sealed tightly. And you don't want to deal with exploding ravioli.

Now, on to the good stuff!

The How:

Sweet Potato and Caramelized Onion Ravioli with Spinach in Roasted Garlic - Asiago Cream Sauce

Ravioli:

4 medium sweet potatoes

1 C. onions, diced small

¼ C. grated asiago or parmesan cheese

1 egg yolk, beaten

2 T. parsley, minced

1/8 t. nutmeg

Salt and pepper, to taste

Wonton or egg roll wrappers (I used egg roll skins and cut each one into square quarters).

Roasted Garlic - Asiago Cheese Sauce:

3 tablespoons butter

3 tablespoons all-purpose flour

3 C. milk

½ C. heavy cream

1 cup grated asiago cheese (or parmesan or pecorino romano)

6 cloves of roasted garlic, pureed or mashed thoroughly

1/2 teaspoon nutmeg

1/2 teaspoon fresh ground pepper

2 C. fresh spinach, torn into pieces

Cut sweet potatoes in half and drizzle each with EVOO. Place cut side down on a foil lined baking sheet. Bake at 375 degrees for 35 to 40 minutes, until potatoes are very tender. (You can also roast the garlic with the potatoes. Cut the top off of a head of garlic, drizzle with oil, wrap in foil, and place on the baking sheet with the potatoes). When potatoes are done, remove from oven and allow to cool for 10 to 15 minutes.

While the potatoes are cooling, heat 1 T. butter or EVOO in a skillet. Sauté onions over medium heat until they are nicely golden, about 8 to 10 minutes.

Peel the skin from the potatoes (the skin should come off easily) and place in a bowl, along with 4 cloves of the roasted garlic. Mash thoroughly or puree in a blender if you want the filling completely smooth. Add the caramelized onions, 1 cup of grated asiago cheese, the beaten egg yolk, parsley, nutmeg, and a little salt and fresh ground pepper. Mix well.

Beat the egg white left from the filling with about 1 tablespoon of water for an egg wash. Place about 1 to 2 teaspoons of the filling in the center of each wonton / eggroll wrapper. Using your finger or a pastry brush, brush the edges of the bottom wrapper with the egg wash and cover with another wrapper, getting as much air out as possible. Press the edges firmly to seal.

Bring a pot of water to a boil, then reduce heat to medium and let the water get back to a good simmer (not a rolling boil – this could cause the ravioli to break open). Working in batches, put the ravioli in the water, gently separating them as needed to prevent sticking. Don't crowd them in the pot. Cook approximately 3 to 4 minutes (about 1 minute or so after they float to the top). Remove with a slotted spoon and drain.

Sauce:

Melt butter in a saucepan over medium heat. Stir in flour and cook, whisking constantly, until the color is light golden brown. Add milk and cream, a little at a time, whisking after each addition. Cook and stir until thickened, about 4 minutes. Do not boil.

Stir in cheese, nutmeg, and pepper, and whisk until smooth. Add the spinach and cook until wilted. Spoon or ladle the sauce over the ravioli.

Roasted Corn and Shrimp Chowder

The Why:

Personally, I think it's a mean trick by Mother Nature. One of my favorite ways to enjoy fresh corn is in a hearty, comforting, steaming bowl of roasted corn chowder when the temperatures turn cooler in fall and winter. Of course, the prime time for the best tasting fresh corn is when? That's right -- summer! What was Mother Nature thinking?

As it's mid-November, I was rather surprised to see a half a dozen ears of fresh corn in my Bountiful Basket this last Saturday. But, hey, I'm a huge fan of corn, so I'll take it! The ears weren't as plump and gorgeous as we had in the summer, and one was trashed immediately because it had mold on the top. (I know it's a delicacy in some parts of Mexico, but I just don't do moldy corn). Frankly, the taste of the corn in the final product wasn't as sweet and delicious as I remember from the summer corn, but I'll almost always take fresh vegetables over frozen, so considering the time of year, I was very pleased with the outcome. In fact, this has been my favorite so far in what I consider "soup season."

If you look over the ingredients, yes, you'll see bacon, butter, and cream. But this recipe makes a huge batch -- I'd estimate 8 to 10 meal-size servings or 12 to 16 appetizer servings. So if you cost out the fat and calories over the number of serving sizes, it's actually not that bad. In the whole batch, I used 3 slices of bacon, 2 tablespoons of butter, and one cup of cream. The rest of the liquid is in the form of chicken stock and low-fat milk. For a chowder-type soup, that's not totally awful.

I should note that I prefer my corn chowder to be more on the "soupy" side -- meaning it's not a thick chowder that you often see with something like clam chowder. If you prefer more thickness, you could reduce the amount of stock or use a thickening agent, such as a slurry of cornstarch and stock. I haven't tried this one in chowder, but I'd think you could puree some of the potatoes and add that back in to thicken the base. If anyone tries this, let me know how it worked out for you.

Also, I make my chowder from scratch. There are so many recipes online that call for cream of whatever soup (usually potato) and canned cream corn. I just don't do it that way -- when I want something as rich and comforting as corn chowder, I want the real deal! It's more time and effort, but I love the payoff.

A few "tricks":

I always roast the corn first. You just can't beat that roasted corn flavor, and that carries over fabulously in the soup. Hence the name, Roasted Corn Chowder. However, I do realize that tis the season where fresh corn is scarce. So, if you can't find fresh, feel free to use frozen corn kernels and, obviously, omit the step using the corn cobs.

Pureeing some of the corn with a little chicken stock gives an additional texture (like creamed corn) to the soup. Creaming the corn also helps thicken the base.

Also, as you'll see in the instructions, I use the corn cobs to enhance the flavor -- there's still a lot of corniness in those cobs, so it seems a shame to let that go to waste. Think of it as making "corn stock" during the soup-making process.

Finally, as you'll come to see if you check out my recipes regularly, I'm a huge fan of a little heat in my eats. Usually, you can leave out the heat producer if you prefer without hurting the flavor, but I just really love my spice -- especially when it's chilly out. In this recipe, I used one large chipotle in adobo pepper -- you can find these in cans in the Mexican aisle of the grocery store. Just the one pepper gave the soup a really nice level of spice without overpowering the corn taste. But if you prefer your chowder straight up, feel free to omit the pepper.

Now on to the good stuff!

The How:

Roasted Corn and Shrimp Chowder with Chipotle

3 slices of bacon, diced

2 T. butter

1 C. onion, diced (about 1 medium onion)

3 cloves garlic, finely chopped

2 celery ribs, chopped

3 C. low-fat milk (2 percent)

1 C. heavy cream

3 to 4 C. chicken broth

1 bay leaf

3 C. potatoes, peeled and diced into ½ inch cubes

4 C. roasted corn, cut from the cob (about 6 medium ears)

1 chipotle in adobo, plus some of the sauce (optional)

½ C. red bell pepper, small diced

½ to ¾ lb large raw shrimp, peeled and deveined

Chives for garnish (optional)

Preparing the corn:

To roast corn on the grill: Soak the ears – husks and all – in a sink full of water for one hour. Either make sure the ears are completely submersed or turn them occasionally. After soaking, trim or pull off any silk and pieces of husk that are hanging out which could catch on fire. Grill on medium to medium-high heat for about 12 to 15 minutes, turning a quarter of a turn every 2 or 3 minutes, until husks are nicely blackened.

To roast in the oven: Place corn, in husks, directly on the oven rack and roast at 350 degrees for 30 to 35 minutes.

Let cool enough to handle, then cut the kernels off the cob. Cut the cobs in half and save them for the soup base.

The soup base:

In a large saucepan, melt the butter over medium heat. Add the bacon and fry until crisp, but not burned. Add the onion and garlic and sauté for 4 to 5 minutes, until the onions are soft. Add the celery and cook for 4 to 5 more minutes. Remove from heat.

Add the corn cobs to the saucepan. Add the milk, cream, 3 cups of the stock, and the bay leaf. With the heat on medium, bring the liquid up to a simmer and reduce the heat to medium-low to low. Simmer for 30 minutes, keeping the heat just high enough for a gentle simmer, but don’t boil. Stir frequently to ensure the milk doesn’t scald.

Everything else:

In a blender or food processor, puree 1 cup of the corn kernels with the remaining 1 cup of the stock and the chipotle pepper, if using.

Discard the cobs and the bay leaf from the saucepan and raise the heat to medium. Add the potatoes, corn kernels, corn puree, red bell pepper, salt and fresh ground pepper to taste. Simmer until the potatoes are tender, stirring occasionally, about 15 minutes.

Add the shrimp and the thyme. Simmer for about 4 to 5 minutes, until the shrimp turn pink.