Thursday, August 13, 2009

Roasted Vegetables and Garlic

This is a Wegmans recipe. It is one of our favorites in the summer because we can grow so many of the vegetables. I don't always use everything in the recipe if I don't have it, and I have substituted fresh cherry tomatoes for sun dried tomatoes. Just add them to the rest of the veggies and bake.

1 pkg (16 oz) Italian Classic Whole Wheat Penne Rigate (Grocery Dept), prepared per pkg directions, keep warm
1 medium eggplant,1-inch dice
1 medium sweet green pepper, 1-inch dice
1 medium sweet red pepper, 1-inch dice

1 medium yellow cooking onion, peeled, 1-inch dice
1 clove Food You Feel Good About Peeled Garlic, chopped
1 medium zucchini, 1-inch dice
1 medium yellow squash, 1-inch dice
1 pkg (8 oz) sliced baby bella mushrooms
5 Tbsp Wegmans Basting Oil
5 Tbsp Wegmans Pure Olive Oil
Wegmans Sea Salt and pepper to taste
1 pkg (6 oz) Food You Feel Good About Fresh Baby Spinach
2 oz roasted red tomatoes (Mediterranean Bar), sliced thinly (about 1/3 cup)
4 Tbsp Italian Classics Shredded Parmigiano-Reggiano Cheese (Cheese Shop)

Preheat oven to 450 degrees.
  1. Toss eggplant, green pepper, red pepper, onion, garlic, zucchini, yellow squash, and mushrooms with basting oil and olive oil in large bowl. Season to taste with salt and pepper.
  2. Spread vegetables in a single layer on baking sheet. Roast about 30 min, until softened and lightly browned.
  3. Combine pasta, vegetables, and raw spinach in large bowl. Toss gently until spinach wilts. Season to taste with salt and pepper. Top with tomatoes; sprinkle with cheese.

Tuesday, August 4, 2009

Chocolate Mascarpone Cheesecake

I made this for the first time last night at book club. Several people asked for the recipe. Surprisingly easy for such a yummy cheesecake.

The recipe is Anthony Romano's. He is the executive chef at Players on Madison in Lakewood Ohio.

Chocolate Graham Cracker Crust
1 1/2 cups graham cracker crumbs (I used two packages of crackers ground up in the cuisinart)
1/2 cup sugar
1/4 cup baking cocoa powder
1/2 cup butter, melted

I just put all of the dry ingredients in my cuisinart, mixed them up and then added the butter. Press the mixture into a 9-inch spring form pan.

Chocolate Filling
16 ounces cream cheese, softened
1 3/4 cups sugar
1 teaspoon vanilla
16 ounces Mascarpone cheese (it came in a 17.5 ounce container, I used it all)
6 eggs
8 ounces bittersweet chocolate

Preheat oven to 350 degrees. Mix cream cheese, vanilla and sugar until light and fluffy. Add mascarpone cheese and combine well, scraping sides of bowl. Add eggs one at a time, mixing well after each addition.

Put chocolate in a large glass bowl and microwave for 2 minutes. Remove from microwave and stir until all of the chocolate is melted. Add half of the cream cheese mixture to the chocolate and combine well. Pour the chocolate mixture onto the crust. Pour the remaining plain cream cheese mixture on top and use a spoon to "marble" the filling.

Place spring form pan in the oven on top of a roasting pan (or any pan with a lip). Pour hot water into the roasting pan so that the spring form pan is surrounded by water. Bake 1 3/4 hours. Remove and cool on wire rack for 2 hours. Remove sides of spring form pan and refrigerate cake for 8-10 hours before serving.

Monday, August 3, 2009

Roasted Beets with Feta

I'm a sucker for Feta cheese, so when I had some beets from the farm share to use, and I saw this recipe...

4 beets, trimmed, leaving 1 inch of stems attached
1/4 cup minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
1/4 cup crumbled feta cheese

Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.

Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.

While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.

To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.