Cheesecake filled Rutabaga Bundt Cake

  Are you ready for this? 

Aim: To take sally’s (Of Sally’s Baking Addiction) carrot Bundt cake recipe, sub out the carrots for rutabaga, and give it an all-around healthy upgrade. I’m on vacation this week, and have way too much idle time on my hands! The flavor is exceptional, the recipe is a keeper, it gives me another way to get some vegetables in my diet.

 I managed to trim over 100 calories off Sally's original carrot cake recipe!

  The motivation for this exercise was to find a use for the rutabaga in this week's farm box.  I still have a couple of turnips left for soup/vegetable stew.  Yes, I could have made a root vegetable tart or something of that nature, however, we really don't love vegetables all that much! If I can get my vitamins in a cake, why not! Smile...

Gołąbki

Gołąbki, Stuffed Cabbage (Maltese Style)

From Wikipedia, the free encyclopedia

Gołąbki [ɡɔˈwɔmpki] is the Polish name of a dish popular in cuisines of Central Europe, made from boiled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice or barley.

Gołąbki is the plural form of gołąbek, the diminutive form of gołąb, meaning "pigeon", referring to the roll's shape.

Gołąbki are often served during the Christmas season and on festive occasions such as weddings. They are also a featured dish for family reunions amongst Polish Americans.

 

Stuffed Cabbage in Stuffat (Stew)

By: Will Falzon, (The Brooklyn Maltese)

Recipe note: This is a hybrid Maltese eastern European recipe

Ingredients

For the Stuffat (“Maltese” tomato stew)

·      2 Tbs. Salted Butter/ 2 Tbs. EVOO

·      2 large yellow onions chopped fine.(Divided)

·      1-pint container of baby bell mushroom chopped fine. (Divided)

·      5-6 Garlic cloves minced. (Divided)

·      1 tsp. Salt /½ tsp. Pepper

·      2 Dry Bay leaves

·      ¼ tsp. Cayenne Pepper

·      1 small can (6 oz.) Tomato paste

·      1 cup white wine (Like Pinot Grigio)

·      2 Tbs. Brown Sugar

·       Loosely packed ¼ cup minced fresh Parsley.

·      5 Fresh Basil leaf (whole)

·      1 28 oz. Can Crushed Tomato

·      About 2 Cups water or Chicken broth (I used water)

Ingredients

For the Gołąbki (Cabbage rolls)

·      1 Large Head Green Cabbage

·      2lbs Raw Ground Meatball mix. (Beef, Pork &Veal)

·      Half of the sautéed, Onion, Mushroom & Garlic (Cooled)

·      1 Cup Uncooked Long Grain Rice. (Carolina Rice)

·      1 Cup Grated Pecorino Romano Cheese. *(Plus, extra)

·      1 tsp. Dry Oregano

·      1 tsp. Dry Parsley

·      1 tsp. Garlic Powder

·      1 tsp. Salt/ ½ tsp. Black Pepper

·      2 Lg. Eggs

 

Method:

·      Freeze the cabbage in a plastic bag for 48 Hrs. prior to beginning.

·      Thaw out the cabbage, core, and separate the leaves.

·      Remove any tuff ribs near the root end. Set aside.

·      You will need at least 20 large leaves.

·      Preheat the oven to 350F.

·      In a large 5 Qt. Dutch oven, melt the butter in olive oil.

·      Add the onion and salt, sauté over a medium/low flame until very tender, but not brown. (About 6-8minutes) stirring frequently.

·      Add the Garlic stirring continually for one minute.

·      Add the mushrooms and continue to sauté/stir until the mushrooms release all their liquid.

·      Remove from the flame and set aside half of the sautéed base in a small container until needed for the cabbage rolls.

·      Add the tomato paste & wine to the Dutch oven. Combine with the onion mixture over a low flame.

·      Add the Bay leaves, brown sugar, cayenne pepper, parsley, basil, and black pepper.

·      Simmer over a low flame, while you prepare the cabbage rolls.

·      Combine all the cabbage roll ingredients, except the cabbage leaves. Mix well to combine, but do not overwork the mixture.

·      Lay one cabbage leaf at a time on a cutting board.

·      Place ½ cup of the filling mixture centered at the bottom third of the cabbage leaf.

·      Fold in the two sides of the leaf to cover the filling.

·      Fold up the bottom of the leaf and continue to roll up burrito style.

·      Place the neat little packet of goodness seam side down in the Dutch oven on the stew mixture.

·      Continue with the rest of the cabbage/ filling, neatly stacking all the cabbage rolls into the Dutch oven.

·      Add just enough water or chicken broth to slightly cover the top of the rolls.

·      Cover the Dutch oven and place it onto a cookie sheet to contain any slight spillovers.

·      Place the cookie sheet into the preheated oven.

·      Bake for 2 ½ hours until the cabbage is tender, and the meat and rice are cooked though.

·      Check the progress once or twice after 1 ½ hour to be sure there is enough water.

·      Serve with the stew poured on top, and *Grated cheese. I used Parmigiano, you can use more pecorino instead.

·      Do not forget the crusty Maltese bread!

 

Roasted Golden Beets, with garlic & rosemary

 Pictorial recipe

Steak ala Pizzaiolo

 

Steak pizzaiola

By Will Falzon, The Brooklyn Maltese

 

Ingredients

 

•      1 2lb. shoulder London broil

•      4 large potatoes peeled and sliced.

•      2 large onions, sliced.

•      2 8 oz. can tomato sauce

•      1 14oz can peas

Extras

 Olive oil

½ cup water

Seasoning: Salt/Pepper & Oregano, or Italian seasoning, to taste

Directions

➔    Lightly oil  Lg,  baking dish and preheat the oven to 350F.

➔    Layer in order, potato & onion

➔    Salt and pepper the meat on both sides & place on top of the onions.

➔    pour in the tomato sauce 

➔     Drain the peas and add them in

➔     Add ½ cup water and season the whole dish with oregano/salt/pepper.

➔    Cover the dish with aluminum foil & cook for 2 hours.

➔    Check periodically and add more water if necessary.

➔    Allow cooling for 15-30 minutes slice the London broil thinly against the grain.

➔    Serve with crusty Italian bread.

Baked Winter Squash Oatmeal Bars

 

NYU Winter CSA, week #2 Pea tendril pesto pizza, with fresh tomatoes & Prosciutto - 01/21/21

Pea tendril pesto pizza, with fresh tomatoes & Prosciutto

N.Y.U. Winter CSA, Week 2 -  01/21/21

By, Will Falzon – The Brooklyn Maltese.

Ingredients/Procedure 

For the pizza skin

 Homemade or store brought Pizza dough. 900 Grams (32 0z.)

1. Stretch the dough to your desired shape and size.

For the pesto

 heaping ½ cup pistachios, chopped & toasted.

 a few big handfuls of pea tendrils (or any mild soft leafy green)

 zest & juice of 1 small lemon

 1 small garlic clove

 salt & pepper

 olive oil (a few tablespoons to ¼ cup)

 2 Tbs.  grated parmesan cheese 

1. In a food processor, pulse together everything except for the olive oil. Drizzle the oil in slowly while the blade is running. Add as much or little olive oil as you want. Less oil will make a chunkier pesto, more olive oil will make it smoother. 

2. Taste and adjust seasonings.

For the Toppings

 1 cup homemade pea tendril pesto, divided.

 16 ounces whole milk mozzarella cheese thinly sliced or grated. 

 2 vine-ripened tomatoes

 1/4 cup grated Parmigiano-Reggiano

 1/4 teaspoon salt

 Freshly ground black pepper

 ½ cup frozen baby peas

 ¼ lb. Prosciutto cut into pieces.

 1/4 cup gently packed fresh pea tendrils, torn.

Assembly

 Oil a 12X18 cookie sheet

 Stretch the dough to fit.

 Preheat the oven to 450 F.

 Allow the stretched dough to rest at room temperature for about 30-45 minutes until it is puffy.

 Dock the dough with your fingers. 

 Spread 2/3 cup of the pesto evenly over the pizza, leaving a 1-inch border.

 Bake the pizza skin in the preheated oven for  5 min.

 Spread the mozzarella cheese over the par-baked skin.

 Place the thinly sliced tomato over the cheese.

 Cover the tomatoes with Parmigiano.

 Sprinkle just a little salt and some pepper to taste.

 Spread the sill frozen baby peas over the pie.

 Bake the pie on the lowest rack, for 20-30 more minutes, until the cheese is bubbly, and the crust is brown.

 Remove the grandma-style pie from the oven.

 Drop dollops of the reserved pesto all over the pie.

 Use scissors to cut the prosciutto and drop evenly all over the pie

 Finally, arrange the fresh pea tendrils all over the pie.

 Cut into square slices and serve.

Notes:

My specialty is thin crust N.Y. style round pizza. That is the style I will be making. Since cooking an 18” round, thin-crust pie in a home oven, requires some specialized equipment, and skills, I tailored the recipe to a much more, home oven friendly version. Feel free to make and shape the pie you wish. 32 oz. of dough will make a perfect 18X12 cookie sheet, grandma pizza. Please contact me if you have any questions.

The dough: Homemade pizza dough is nice. However, it is not necessary. I hear tell, both Trader Joe’s and whole foods sell nice, refrigerated pizza dough.

Cordially,

Will F. 

Halloween Chicken Face Pie

Torta di patate

National pie day 2020 Sea Buckthorn berry pie.

The anatomy of a bake.

First, I drained all the juice from the sea buckthorn berries. I wanted to preserve the integrity of the sea buckthorn berries and also their nutritional profile as much as possible, so I did not cook them. I added the juice to the mixed berries and their juices. I cooked the mixed berries down with some sugar. Once off the heat, I immediately added my slurry of tapioca. When slightly cooled, I added 1Tbs of balsamic reduction and a 1/2 tsp of pure Madagascar vanilla extract. Once the thick mixed berry compote cooled completely, I gently folded in the sea buckthorn berries.

Next, I rolled out the bottom pastry and lined a 10" pie plate. After the pie shell was firmed up in the freezer, I loaded in the filling.

The filled shell was set aside in the refrigerator. Meanwhile, the pastry lid is rolled out and the rat motif is cut out. The pie is assembled, and the decorating completed.

While the oven pre-heats to 450F, the pie is kept chilled. Just before loading the pie into the oven, the decorated lid is washed with some egg white cut with a little milk.

It took 45 minutes in the pre-heated oven to achieve the golden brown color.

Happy National pie day 2020, from yours truly, The Roadside Pie King.

Delicata squash pie. The conclution.

Welcome back to The Roadside Pie Kings, strictly from scratch corner.

In our last installment, we made the base for a delicata squash custard, pie filling.

Without any delay let's bring this bake home!

Preheat your oven to 425 deg. F

1. After a nice long rest, the 2 eggs are added to the custard base. The eggs are thoroughly incorporated and the custard filling is set aside to chill.
2. meanwhile, the pastry is rolled out to a consistent 1/8 of an inch thickness. Then we cut out a perfect 6" radius circle.
3. The pastry is placed in the pie plate, filled and set aside to cool
4. We now prepare our cutouts, decorate the pie and bake until the filling is just set and still jiggly wiggly in the center. (About 40 minutes)