zest

digital magazine

Fall 2012 No. 8

food drinks & entertaining

ZEST FALL 2012 | 1

2 | ZEST FALL 2012

www.thomaspiteraphotography.com orlando, fl | 407.802.4808

zest
digital magazine
food drinks & entertaining www.zestdigitalmag.com

Fall 2012 No. 8

delicious autumn
Now that autumn is upon us, we have comfort foods on our minds. Nothing warms you up when theres a nip in the air quite like a steaming hot bowl of chili, a delicious casserole or a cup of soup. This issue is dedicated to comfort foods; in addition to crockpot chilis, we also created menus of soul-warming foods with French and Italian influences. Of course, we couldnt forget about Halloween. Our inspiration came from the master of gothic American literature, Edgar Allan Poe. This is an easy and enjoyable theme for the adults while the kids are out trick-or-treating. We hope youll enjoy!

letter from the EDIT ORS

zest n
1. an enjoyably exciting quality 2. keen enjoyment: relish, gusto

publisher
Lynne Webb, Food & Spirits

editor-in-chief
Erika Pitera, DIY & Entertaining

photographer
Tom Pitera
1020 Willow Branch Dr. Orlando, FL 32828 www.zestforlifemedia.com

Zest For Life Media

Lynne & Erika

Advertising | Submissions
Please contact: editor@zestdigitalmag.com

TELL Y OUR FRIENDS subscribe to ZEST for free & never miss an issue at zestdigitalmag.com >> WEB CONTENT access print-friendly versions of all our recipes on our website! just look for this button >>
print recipe

Copyright Zest for Life Media, Inc. 2012. All rights reserved. No portion of this magazine may be reprinted, copied or distributed online or in print without prior written consent. Questions or comments? 888-316-2474

fOLLOW

ZEST FALL 2012 | 3

t able of contents

halloween p ar ty crockpot chilis three-bean vegetarian chili pork lovers chili northern-style cornbread cheddar buttermilk biscuits apple butter slow cooked apple butter 10 bacon-cheddar chicken with 12 apple butter sauce f all brews guide to pumpkin beers 15 39 pumpkin trea ts 41 fudgy pumpkin cream cheese brownies 16 6 8 17 an evening with mr. poe 20 the tell-tale cosmo 24 raven wings the pit & the pendulum party mix bleeding brie 27 eulalies elixir 28 the black cats bacon & peanut truffles french classics 31 33 coq au vin french onion soup gratine cassoulet simplified it alian comfort foods easy chicken cacciatore italian wedding soup our best lasagna pizza 42 spinach, mushroom & goat cheese pizza

ON THE COVER apple brown betty p. 35

4 | ZEST FALL 2012

crockpot chilis
serve up a hearty bowl of slow-cooked chili

print recipe

veget arian chili ZEST FALL 2012 | 5

Three Bean Vegetarian Chili

The long, even cooking of a slow cooker is the perfect way to make fabulous chilis with rich, complex flavors. Our meatless version is a satisfying combo of beans, jalapeo and bell peppers, fire-roasted tomatoes and sweet potatoes.
Makes 6 servings 1 cup onion, chopped 4 cloves garlic, very finely chopped 2 jalapeo peppers, seeded and roughly chopped 2 tablespoons olive oil 1-1/2 tablespoons chili powder 1-1/2 teaspoons ground cumin 1 teaspoon dried oregano 1 tablespoon Tabasco Chipotle Pepper Sauce 1 medium yellow pepper, cut into 3/4-inch cubes 2 medium carrots, peeled and chopped 1 15-ounce can diced fire-roasted tomatoes (undrained) 1 15-ounce can black beans, rinsed and drained 1 15-ounce can pinto beans, rinsed and drained 1 15-ounce can cannellini (white kidney) beans, rinsed and drained 2 medium sweet potatoes, peeled and cut into 1-inch cubes Heat the olive oil in a large skillet over medium heat. Add the onion and saut until soft, 2 to 3 minutes. Add the garlic, jalapeos, chili powder, cumin, oregano and chipotle pepper sauce and continue cooking for 2 minutes. Transfer the mixture to a slow cooker. Add the yellow pepper, carrots, tomatoes, black beans, pinto beans, cannellini beans and sweet potatoes. Combine thoroughly with the garliconion mixture, cover and cook for 6 to 8 hours on low.

Pork Lovers Chili

We used a combination of succulent, bite-sized chunks of pork and crumbled Italian sausage to lend depth of flavor and a tender texture to this easy, satisfying chili.
Makes 6 servings 1-1/2 lbs boneless country-style ribs, cut into small cubes 1 lb Italian pork sausage, removed from the casings 1 tablespoon olive oil 1 cup onion, chopped 4 cloves garlic, very finely chopped 2 tablespoons chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano 1/2 teaspoon cinnamon 1 teaspoon espresso powder (optional - see note) 1 tablespoon Tabasco Chipotle Pepper Sauce 1 large green pepper, cut into 3/4-inch cubes 1 28-ounce can fire-roasted tomatoes 1 15-ounce can red kidney beans, rinsed and drained 1 15-ounce can pinto beans, rinsed and drained 1/4 cup low-sodium chicken broth Heat the olive oil in a large skillet over mediumhigh heat. Season the pork cubes with salt and pepper and add them to the pan. Cook until lightly browned on all sides, transfer to a plate and set aside. Add the sausage and cook until lightly browned, breaking the meat into small chunks as it cooks. Add the onion and garlic and continue cooking until the onion is soft and light golden in color, 3 to 4 minutes longer. Stir in the chili powder, cumin, oregano, cinnamon, espresso powder and chipotle pepper sauce. Add the green pepper, return the pork cubes to the pan and combine well. Add the tomatoes, kidney beans, pinto beans and chicken broth to a slow cooker and combine. Add the meat mixture, combine well, cover and cook on low for 8 hours. Note: If you dont have espresso powder, substitute any very finely ground dark roast coffee.

6 | ZEST FALL 2012

pork lovers chili

print recipe
ZEST FALL 2012 | 7

Northern-Style Cornbread
Makes 16 squares 1 cup all-purpose flour 1 cup yellow cornmeal 1/4 cup sugar 3-1/2 teaspoons baking powder 1/2 teaspoon salt 1 egg 1 cup milk 1/4 cup vegetable oil Preheat oven to 375F and grease an 8 x 8-inch baking dish. Combine all dry ingredients in one bowl. Beat wet ingredients in another bowl. Stir wet ingredients into dry ingredients and mix until smooth. Pour batter into baking dish and bake 25 to 30 minutes, until golden on top.

Cheddar Buttermilk Biscuits

Nothing beats these fluffy buttermilk biscuits with a bowl of soup or chili! The buttery flavor is enhanced by the bite of sharp cheddar and garlic. Makes 8 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 stick cold unsalted butter, cut into small cubes 3/4 cup grated sharp cheddar 2/3 cup buttermilk Melt: 4 tablespoons butter 1 clove garlic, smashed 1 teaspoon chopped fresh parsley Preheat oven to 375F and line a baking sheet with parchment. Combine all dry ingredients in one bowl. Cut the butter into the dry ingredients with a pastry blender until the texture is fine with some chunks of butter about the size of peas. Stir in the cheddar, followed by the buttermilk. Stir until a sticky dough is formed. Turn out the dough on to a cutting board and knead until the dough is smooth. Divide the dough into eight equal sections and gently form into round biscuits. Transfer the biscuits onto the parchment-lined baking sheet and bake about 20 minutes, until golden brown on top and bottom. Melt the butter and garlic in a measuring cup in the microwave, about 30 seconds on full power. Stir in the chopped parsley and brush on top of each biscuit when they come out of the oven. Serve warm.

north vs. south

In the U.S., the northern and southern regions of the country have their own distinctive versions of this classic staple. While there are countless variations on the classic recipes, the basic differences are as follows: - Northern-style has a hint of sweetness and a moister, cake-like consistency. - Southern-style has a crumbly texture and a hint of saltiness.

8 | ZEST FALL 2012

print recipe
chedd ar buttermilk biscuits

nor thernstyle cornbread

print recipe

ZEST FALL 2012 | 9

Slow Cooked Apple Butter

We used a combination of Braeburn, Fuji and Golden Delicious apples to make this rich and smooth apple butter. Use your favorite in-season varieties, and enjoy it on an English muffin or toast, or serve it with chicken or pork for a satisfying weeknight meal. Makes about 2 pints 3/4 cup packed brown sugar 1/4 cup apple cider 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cardamom 1/4 teaspoon ground allspice 1/4 teaspoon salt 1 tablespoon vanilla extract 10 medium apples, peeled, cored and cut into chunks Combine all ingredients in a 4-quart or larger slow cooker. Cover and cook on low heat overnight (about 10-12 hours). Blend the apple mixture until smooth with an immersion blender. Cover and cook another 30 minutes on high heat, until butter is thick. Spoon cooled apple butter into mason jars and refrigerate.

Despite the name, apple butter is a thick, slow-cooked pure of fresh apples, apple cider and spices that actually contains no butter whatsoever. Its history dates back to Pennsylvania Dutch country in the mid-1700s as an easy way of preserving the apple harvest.

10 | ZEST FALL 2012

slow cooked apple butter

print recipe

ZEST FALL 2012 | 11

Bacon-Cheddar Chicken with Apple Butter Sauce

This is a great savory dish to make with your slow cooked apple butter! We spooned it over pan-seared chicken breasts that were topped with bacon and melted cheddar cheese for a really tasty, effortless entre. Serve with mashed potatoes and a green veggie for a complete meal. Serves 4 4 boneless, skinless chicken breast halves 2 strips bacon, cut in half 1 tablespoon vegetable oil 1/4 cup onion, chopped 1/2 cup low-sodium chicken broth 1/4 cup apple butter 1 teaspoon apple cider vinegar 3/4 cup cheddar cheese, coarsely shredded Salt and freshly ground black pepper Pound the chicken breasts to a 3/8-inch thickness, season both sides with salt and pepper and set aside. Fry the bacon until crisp, transfer to a paper towel-lined plate and pour the excess fat from the pan. Heat the vegetable oil over medium-high heat and add the chicken breasts. Cook, turning several times with tongs, until seared on both sides, 3 minutes total. Remove from the pan and set aside. Add the onion and cook until soft and translucent, 2 minutes. Add the chicken broth, apple butter and apple cider vinegar and continue cooking until bubbly and smooth. Return the chicken to the pan and continue cooking, turning several times to coat with the sauce, until no longer pink in the middle, about 2 minutes. Place a strip of bacon on top of each chicken breast and top with a portion of cheddar cheese. Remove the pan from the heat, cover and let stand until the cheese has melted. Transfer the chicken to a serving platter and spoon the sauce over top.

print recipe
12 | ZEST FALL 2012

ZEST FALL 2012 | 13

14 | ZEST FALL 2012

f all brews: pumpkin beer

umpkin in beer is nothing new: early American colonists had limited access to malts and would often use pumpkin as their fermentable instead. In modern pumpkin beer, the pumpkin is frequently used for flavoring along with spices such as cinnamon, nutmeg and clove. You could almost call todays pumpkin beer pumpkin pie in a glass. We have three different recommendations for beer drinkers of all levels.

Beginner Beer: Pumpkinhead Ale (Shipyard Brewing Company)

Appearance: Gold with a big fizzy head that quickly diminishes Aroma: Faint aroma of pumpkin spices Taste: Very sweet and bready with pumpkin pie spice flavors most notably cinnamon, brown sugar, and nutmeg Mouthfeel: Very light with a high amount of carbonation and crisp finish Overall: The light, crisp finish make Pumpkinhead very accessible when it comes to pumpkin beers. The flavors are very subtle and not too over the top. This is a good starting point for this style of beer, especially for someone who doesnt really drink craft brews (or beer at all for that matter).

Intermediate Beer: Post Road Pumpkin Ale (Brooklyn Brewery)

Appearance: Amber with a creamy, lacing head that stays Aroma: Smell of grassy hops with sweet pumpkin spices Taste: Pumpkin spices of cinnamon, nutmeg and clove are the predominant flavors with caramel malts, grassy hops and hints of pumpkin rounding out the flavor Mouthfeel: Light-medium bodied with a moderate amount of carbonation and slightly creamy finish Overall: Post Road Pumpkin Ale is a little different from most pumpkin beers since the hop flavor is very present. The spices are much more pronounced compared to the Pumpkinhead, and the slight bitterness from the hops plays surprisingly well with the pumpkin spices.

Advanced Beer: Punkin Ale (Dogfish Head Craft Brewery)

Appearance: Copper with a thick foaming head that laces Aroma: Pumpkin, allspice, cinnamon and nutmeg are all very present Taste: Just like the aroma, pumpkin, allspice and cinnamon are apparent with the addition of brown sugar and caramel malts Mouthfeel: Medium bodied with a moderate amount of carbonation and a smooth warming finish Overall: The pumpkin pie flavor is extremely well balanced in Punkin Ale. The pumpkin and spice flavors are all very bold without one overpowering the others. This is a little more heavy compared to the other two but an outstanding demonstration of the style.

Bonus Beer: Pumking (Southern Tier Brewing Company)

Appearance: Pours a clear copper color with a quickly diminishing head Aroma: Very strong aroma of pumpkin, cinnamon and nutmeg with a hint of caramel malt Taste: Cinnamon, nutmeg, brown sugar and pumpkin are very present backed up by a sweet malt Mouthfeel: Medium-full bodied with a light amount of carbonation and a dry and warming finish from the alcohol Overall: Pumking is basically a pumpkin beer with everything turned up to 11. While many pumpkin beers get this comparison, this truly is pumpkin pie in a glass. Its best served slightly chilled, but gets even better as it starts to warm up. This has some bite, but if youre feeling adventurous you will definitely be rewarded.

ZEST FALL 2012 | 15

print recipe

Fudgy Pumpkin Cream Cheese Brownies

These brownies are incredibly rich with a gooey, fudge-like texture! The pumpkin and spices are a delicious complement to the decadent chocolate. Makes 12 6 oz bittersweet baking chocolate 3/4 cup (1-1/2 sticks) butter 1-1/2 cups light brown sugar 5 eggs 2-1/2 teaspoons vanilla extract, divided 1 cup plus 2 tablespoons flour, divided 4 oz cream cheese, softened 4 oz pumpkin pure 1/4 cup sugar 1 teaspoon pumpkin pie spice Preheat the oven to 350F and generously grease a 13 x 9-inch baking pan. Break the chocolate into small chunks and combine with the butter in a microwave-safe

bowl. Microwave on high for 2 minutes, or until the butter is completely melted. Stir until the chocolate has melted into the butter completely. Add the brown sugar and continue stirring until thoroughly combined. Beat 4 of the eggs with 1-1/2 teaspoons of the vanilla extract in a separate bowl. Stir in 1 cup of the flour and combine well. Add the chocolate mixture and continue mixing until smooth. Spread the batter into the prepared pan. Combine the cream cheese, pumpkin pure, remaining 1 egg, 2 tablespoons of flour, 1 teaspoon of vanilla extract and the granulated sugar. Using a wire whisk, combine until smooth and creamy. Drop large spoonfuls evenly over the brownie batter and swirl in with a knife. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before cutting. Store in the refrigerator and set out at room temperature for about 15 minutes before serving.

16 | ZEST FALL 2012

An Evening with

Mr. Poe

ZEST FALL 2012 | 17

18 | ZEST FALL 2012

Host an Edgar Allan Poe Halloween party - an evening of drinks and finger foods inspired by the master of gothic literature.
ZEST FALL 2012 | 19

And now have I not told you that what you mistake for madness is but over-acuteness of the senses? Now, I say, there came to my ears a low, dull, quick sound, such as a watch makes when enveloped in cotton. I knew that sound well too. It was the beating of the old mans heart...
The Tell-Tale Cosmo
1-1/2 oz vodka 3/4 oz Chambord Black Raspberry Liqueur 1 oz grape juice 1/2 oz lemon juice Shake with ice and strain into martini glass. Garnish with fresh raspberry.

20 | ZEST FALL 2012

print recipe

ZEST FALL 2012 | 21

nevermore nevermore nevermore

print recipe

Raven Wings
22 | ZEST FALL 2012

print recipe

The Pit and The Pendulum Party Mix

print recipe

Bleeding Brie
ZEST FALL 2012 | 23

Raven Wings

2 teaspoons sweet paprika 1 teaspoon garlic powder Preheat the oven to 325F and line 2 shallow baking pans with parchment. Place the cereal, pretzels, crackers, peanuts and cashews in a large bowl and toss with your hands to combine. Melt the butter in a very large skillet over medium heat. Whisk in the Worcestershire, Tabasco, honey, paprika and garlic powder until well blended. Add the cereal mix, and using a spatula, toss until well coated with the seasoned butter. Divide the mix between the baking sheets, spreading to a single layer. Bake for 8 to 12 minutes or until the mix looks dry and lightly toasted. Allow to cool completely before serving or storing for up to 3 days in an airtight container.

Makes 6 servings (2 wings each) 12 chicken wings 1/4 cup molasses 1 tablespoon Tabasco Chipotle Pepper Sauce 2 teaspoons Worcestershire sauce 1 clove garlic, very finely chopped Preheat the oven to 400F. Combine the molasses, Tabasco, Worcestershire and garlic in a small bowl. Place a wire rack inside a shallow, rimmed baking sheet and coat both with nonstick spray. Arrange the wings upside down on the rack in a single layer. Season lightly with salt and pepper, then brush with about 1/3 of the molasses sauce. Turn the wings over, season again, and brush with molasses sauce, reserving about 1 tablespoon to add after some time in the oven. Roast the wings for 8 minutes, remove, brush with the remaining sauce and return to the oven for 10 to 12 minutes longer. Allow to cool slightly before serving.

Bleeding Brie
Makes 6 to 8 servings

The Pit & The Pendulum Party Mix

Makes about 10 cups 6 cups wheat, corn or rice Chex cereal 2 cups mini pretzels 1-1/2 cup Goldfish crackers 1/2 cup lightly salted peanuts 1/2 cup lightly salted cashews 1/4 lb (1 stick) butter 1 tablespoon Worcestershire sauce 1/4 teaspoon Tabasco Sauce (more or less to taste) 1 tablespoon honey

1 sheet puff pastry, thawed according to package instructions 1 8 oz round of brie 1/4 cup raspberry preserves 1 egg 1 tablespoon water Preheat oven to 400F. Unfold the puff pastry sheet and place brie in the center. Spoon raspberry preserves on top of brie, then flip it over so that the preserves are on the bottom. Fold the pastry up over the cheese to cover it, then trim any excess. Beat egg with water and brush over the pastry, especially the seam. Place it seam side down on a baking sheet and brush the top of the pastry with the egg wash. Bake for 20 to 30 minutes or until crispy, golden brown. Let stand for 10 minutes before serving with fresh fruit, crackers or sliced baguette.

24 | ZEST FALL 2012

ZEST FALL 2012 | 25

print recipe

26 | ZEST FALL 2012

And my soul was a stagnant tide, Till the fair and gentle Eulalie became my blushing bride became my smiling bride.
Eulalies Elixir
1 oz Midori 1 oz silver rum 1-1/2 oz pineapple juice Lemon-lime soda Grenadine Shake Midori, rum and pineapple juice with ice and strain into 2 oz shot glass. Splash soda on top and drizzle with grenadine. Makes two shots.

In a world of moan,

I dwelt alone

Till the yellow-haired young Eulalie

ZEST FALL 2012 | 27

get the look

find tips on decorating your gothic Halloween party on the ZEST blog

The Black Cats Bacon & Peanut Truffles

Makes about 20 6 strips bacon 2/3 cup unsalted peanuts 1 tablespoon unsweetened cocoa powder, plus more for rolling 8 ounces bittersweet chocolate 1 tablespoon unsalted butter, melted 1/2 cup heavy cream 1 tablespoon confectioners sugar

print recipe

Fry the bacon until crisp, drain well on paper towels. Finely chop 3 of the bacon strips and set aside. Place the remaining 3 strips of bacon, peanuts and cocoa powder in the work bowl of a food processor. Pulse until the bacon and nuts are finely chopped. Transfer to a small bowl, cover and refrigerate until ready to use. Melt the chocolate in a small saucepan over very low heat, stirring until smooth. Add the melted butter slowly, stirring until blended. Gradually add the cream, then the sugar, continuing to stir to keep the mixture smooth. Stir in the chopped bacon, transfer to a bowl, cover, and chill until stiffened, 2 to 4 hours. Spread the bacon-peanut mixture onto a plate. Sift a little cocoa powder onto your hands and roll the chocolate into teaspoon-sized balls. Roll in the bacon-peanut mixture and place the finished truffles on a serving plate or in paper candy cups. Refrigerate until ready to serve.

28 | ZEST FALL 2012

french classics
satisfyingly simple bistro fare

print recipe

coq au vin ZEST FALL 2012 | 29

french onion soup gra tine

print recipe

30 | ZEST FALL 2012

Coq au Vin
Makes 6 servings 4 chicken thighs (bone-in) 4 chicken drumsticks 2 split chicken breasts (cut into 4 equal pieces) Salt and freshly ground black pepper 1/4 lb thick cut bacon, cut into 1/2-inch pieces 2 tablespoons olive oil 1 cup onion, chopped 3 cloves garlic, finely chopped 2 tablespoons brandy (optional) 1 bottle (750 ml) dry red wine 1 bay leaf 3 sprigs of thyme 3 medium carrots, peeled and cut into 3/4-inch pieces 10 ounces pearl onions, blanched and peeled 12 ounces button mushrooms, sliced 1 tablespoon butter, softened 1 tablespoon flour Season the chicken with salt and freshly ground black pepper and set aside. Fry the bacon in a large Dutch oven until crisp. Transfer to a paper towel-lined plate and drain all but 2 tablespoons of the fat from the pan. Brown the chicken over medium-high heat (working in 2 batches to avoid over-crowding the pan), about 3 minutes per side. Transfer to a large platter and set aside. Drain the fat from the pan, reduce the heat to medium and add the olive oil. Add the onion and saut until softened, 2 minutes. Add the garlic and continue cooking until the mixture is fragrant and just beginning to develop a golden color. Add the brandy, scrape up any browned bits from the bottom of the pan and cook for 1 minute. Add the wine, bring the mixture to a rapid simmer and cook for 5 to 7 minutes, stirring occasionally. Reduce the heat to medium-low, add the bay leaf and thyme and return the chicken to the pan. Cover and cook for 30 minutes, turning the chicken over once or twice to ensure even flavor. Transfer the chicken to a serving platter and cover to keep warm. Increase the heat on the wine sauce to medium-high and use a spoon to skim some of the fat from the top. Add the carrots, pearl onions and mushrooms and season to taste with salt and pepper. Cover and

continue cooking until the vegetables are tender, 6 to 7 minutes. Using your fingers, make a paste with the butter and flour and add the mixture to the wine sauce. Cook until the sauce has thickened to the consistency of a glaze. Return the chicken to the pan, turn to coat with the sauce and transfer back to the serving platter. Spoon the vegetables and remaining sauce over the chicken and serve immediately.

French Onion Soup Gratine

Makes 6 servings 3 lbs onions, peeled and thinly sliced 1 tablespoon butter 1 tablespoon olive oil Salt and freshly ground black pepper Pinch of sugar 6 cups beef broth 1 clove of garlic, smashed 1 teaspoon peppercorns 1 bay leaf 1 sprig fresh thyme 1 baguette, cut into 1/2-inch slices 1/2 lb Gruyre cheese, grated Heat the butter and olive oil in a large pan over medium heat. Add half the onions and saut until softened, 3 to 4 minutes. Add the remaining onions and continue cooking, stirring occasionally, until they begin to turn golden brown, 7 to 8 minutes. Season with salt and pepper and add a pinch of sugar. Continue cooking, stirring occasionally, until the onions are nicely caramelized, about 30 minutes longer. Simmer the beef broth in a large saucepan over medium heat while the onions are cooking. Add the garlic, peppercorns, bay leaf and thyme. Simmer gently for about 20 minutes, then remove the flavorings with a slotted spoon. Add the caramelized onions to the broth and continue cooking for 20 minutes, stirring occasionally. Preheat the broiler. Ladle the soup into 6 small ovenproof crocks and float several slices of baguette on each. Top with the shredded Gruyre and place under the broiler until the cheese is lightly browned and bubbly, 2 to 3 minutes. Serve immediately.

ZEST FALL 2012 | 31

print recipe

32 | ZEST FALL 2012

Cassoulet Simplified
Makes 8 generous servings 2 cups dried Great Northern beans 1/4 lb thick cut bacon, cut into 1/2-inch pieces 4 chicken drumsticks 4 chicken thighs, trimmed of excess fat 1 lb pork butt or shoulder, cut into 1-inch cubes 4 mild Italian pork sausages, halved 1 cup onion, chopped 2 medium carrots, chopped 3 garlic cloves, chopped 1-3/4 cups diced tomatoes, undrained (15-ounce can) 1 tablespoon fresh thyme leaves Salt and freshly ground black pepper 2 bay leaves 1 cup white wine 1 cup low-sodium chicken broth 2 tablespoons tomato paste For the crumb topping: 2 cups bread crumbs 1 clove garlic, finely chopped 1 tablespoon fresh parsley, finely chopped 3 tablespoons melted butter Place the beans in a large saucepan and add enough water to cover by about one inch. Bring to a boil over high heat and cook for 15 minutes. Remove from the heat, cover, let stand for 4 hours, drain and place in a large bowl. Preheat the oven to 300F. Fry the bacon in a large, heavy skillet until crisp. Transfer to a paper towel-lined plate and set aside. Drain all but 2 tablespoons of the fat from the pan. Season the chicken with salt and pepper and, working in batches, brown the pieces over medium-high heat, about 3 minutes per side. Transfer the chicken to a large platter and set aside. Season the pork with salt and pepper, add to the pan and brown on all sides, about 4 minutes total. Transfer to the platter with the chicken. Last, brown the sausages and transfer to the platter with the chicken and pork.

Cassoulet (pronounced ka-soo-LAY) is a classic French casserole dish made with layers of white beans, garlic sausage and duck confit. We dubbed our version simplified because we swapped a couple of the harder-to-find ingredients for common supermarket items. The end result is soul-satisfying dish with classic French flair.
Drain all but 2 tablespoons of fat from the pan, reduce the heat to medium and add the onion and carrots. Saut until the onion is lightly caramelized and the carrots are crisp-tender, 3 to 4 minutes. Add the garlic and continue cooking for 1 minute more. Stir in the tomatoes, thyme leaves and bacon and season to taste with salt and pepper. Add the entire mixture to the beans and combine well. Spoon half of the bean mixture into a large, greased casserole dish. Arrange the chicken, pork and sausages on top and place a bay leaf in the center. Top with the remaining beans and another bay leaf. Whisk the wine, chicken broth and tomato paste together in a small bowl. Pour evenly over the casserole, cover tightly and bake for 3 hours. Combine bread crumbs, garlic, parsley and melted butter in a small bowl. Uncover the cassoulet and spread the crumb mixture over the top. Return to the oven, raise the temperature to 425F, and bake until the crumbs are golden brown, 10 to 15 minutes.

ZEST FALL 2012 | 33

34 | ZEST FALL 2012

A betty is a baked fruit dessert made with layers of sugar-spiced fruit and buttered breadcrumbs. The brown in the name comes from the use of brown sugar instead of white granulated sugar. Apple Brown Betty
Makes 6 servings 6 medium apples, peeled and cored 3 tablespoons brown sugar, divided 2 teaspoons cinnamon, divided 1/2 teaspoon nutmeg Pinch of salt 2 tablespoons lemon juice 1 tablespoon brandy or apple cider (optional) 1 cup panko crumbs 4 tablespoons melted butter Preheat the oven to 375F and generously butter a 9 x 9-inch baking dish. Cut the apples into thin wedges and place in a large bowl. Sprinkle with 2 tablespoons of the brown sugar, 1 teaspoon of the cinnamon, nutmeg and a pinch of salt. Drizzle the lemon juice and brandy over the mixture and toss to combine thoroughly. Combine the panko crumbs with the remaining tablespoon of brown sugar and teaspoon of cinnamon in a separate bowl. Arrange half of the apples in an even layer in the bottom of the prepared baking dish. Top with half of the crumb mixture, and drizzle with half of the melted butter. Repeat with the remaining apples, crumbs and butter. Bake for 35 to 45 minutes, or until the crumbs are nicely browned and the apples are tender when pierced with a fork. Note: We like to use a combination of Granny Smith and McIntosh for this recipe, but any apple suitable for baking will work. Taste your apples once youve added the sugar and cinnamon. If you like them a little sweeter, feel free to add a little extra brown sugar.

print recipe

ZEST FALL 2012 | 35

36 | ZEST FALL 2012

it alian comfort foods

hearty dishes to warm you body and soul

ZEST FALL 2012 | 37

print recipe
38 | ZEST FALL 2012

easy chicken caccia t ore

Makes 6 servings 1 3-1/2 to 4 lb chicken, cut into 8 pieces 2 tablespoons olive oil Salt and freshly ground black pepper 1 cup onion, finely chopped 3 to 4 cloves garlic, very finely chopped 1/2 cup dry white wine 1/2 cup chicken broth 2 cups diced tomatoes with liquid 1 teaspoon dried oregano 16 large whole olives (assorted black and green) 1/4 cup fresh parsley, chopped Season the chicken with salt and pepper. Heat the olive oil in a large, heavy skillet over medium heat. Working in batches so as not to overcrowd the pan, brown the chicken, 4 to 5 minutes per side. Transfer to a plate and set aside. Drain some of the fat from the pan, leaving about 3 tablespoons. Add the onion and saut until soft and translucent, 3 minutes. Add the garlic and continue cooking 1 minute longer. Deglaze with the wine, scraping up any browned bits that may have accumulated on the bottom of the pan. Add the chicken broth, diced tomatoes and oregano and bring the mixture to a simmer. Season to taste with salt and pepper. Add the olives and return the chicken to the pan. Turn the pieces several times to coat them with the sauce. Reduce the heat to medium-low and simmer covered for 25 to 30

print recipe

minutes, until the chicken is cooked through. Transfer the chicken to a serving platter, raise the heat on the sauce and simmer until slightly thickened, 4 to 5 minutes, remove from the heat and stir in the parsley. Pour the sauce over chicken and serve with pasta, garlic bread or garlic mashed potatoes.

Italian Wedding Soup

Makes 6 to 8 servings For the meatballs: 1 lb ground veal (or turkey) 1 egg, lightly beaten 1/2 cup soft breadcrumbs (plus more if needed) 1 tablespoon parmesan cheese, finely grated 1 clove garlic, very finely chopped 3/4 teaspoon salt Freshly ground black pepper 1 tablespoon fresh parsley, chopped

For the soup: 1 tablespoon olive oil 3 cloves garlic, very finely chopped 1/2 medium onion, chopped 2 medium carrots, cut into 1/2-inch pieces 6 cups low-sodium chicken broth 1/2 medium head escarole, roughly chopped (3 to 4 cups) 1/2 cup soup pasta (ancini de pepe, ditalini, stars) Salt and freshly ground black pepper Preheat the oven to 375F and line a large baking sheet with parchment. Place the veal, egg, breadcrumbs, parmesan, garlic, salt, pepper and parsley in a large bowl. Using your hands, combine

ZEST FALL 2012 | 39

thoroughly and roll into small meatballs, approximately 1/2-inch in diameter. If the mixture is too wet to roll easily, add up to 4 more tablespoons of breadcrumbs, one at a time. You should have about 5 dozen meatballs. Arrange the meatballs on the prepared sheet and bake until cooked through, 8 to 10 minutes. Heat the olive oil in a saucepan over medium heat while the meatballs bake. Add the garlic and onion and saut until soft and fragrant. Add the carrots and continue cooking for 2 minutes, stirring occasionally. Add the chicken broth and bring to a simmer. Add the pasta and cook until tender, 7 to 8 minutes. Season to taste with salt and pepper, then add the escarole and meatballs. Simmer for 2 to 3 minutes longer to wilt the escarole and heat the meatballs through.

Our Best Lasagna

Makes 8 servings For the meat mixture: 1 lb hot Italian sausage, removed from the casings 1 lb ground pork 4-5 medium cloves garlic, finely chopped 1/2 cup onion, diced 1 26-ounce container chopped tomatoes with liquid (about 2-3/4 cups) 1/4 cup dry red wine 1 teaspoon dried oregano Freshly ground black pepper to taste 1/4 cup grated pecorino Romano cheese For the cheese mixture: 2 eggs 1 15-ounce container part-skim ricotta 1-1/2 cups finely shredded mozzarella cheese 1/4 cup grated pecorino Romano cheese 2 tablespoons fresh parsley, chopped 1/2 teaspoon salt A few grinds of fresh black pepper For the assembly: 20 to 25 no-boil lasagna noodles 1 cup tomato sauce 1/2 cup finely shredded mozzarella Saut the sausage meat in a large skillet over mediumhigh heat, breaking it up with a spatula as it browns. Add the ground pork and continue cooking until all the meat is evenly browned. Try to break up the sausage meat as finely as possible to yield a more delicate texture in the finished lasagna. Add the onion, garlic and mushrooms and continue to cook until the onions are soft and translucent, 3 to 4 minutes.

Add the tomatoes, red wine, oregano and black pepper. Reduce the heat and simmer gently for about 10 minutes. Remove from the heat, stir in the Romano cheese and set aside. Beat the eggs lightly in a medium bowl while the meat mixture simmers. Add the ricotta, mozzarella and Romano cheeses. Combine thoroughly. Stir in the chopped parsley, salt and pepper. Preheat the oven to 350F. Coat a lasagna pan very thoroughly with nonstick cooking spray. Ladle about 1/3 cup of the tomato sauce in the bottom of the pan and spread around to coat. Arrange a layer of lasagna noodles over the tomato sauce, overlapping by about 1/2-inch. Top with 1/2 of the sausage mixture and spread evenly over the noodles. Arrange a layer of noodles over the meat and spread on 1/2 of the cheese mixture. Top with more noodles, spread the remaining meat, add another layer of noodles and top with the balance of the cheese mixture. Cover with the last of the noodles and press down very gently to compress. Ladle the remaining 2/3 cup tomato sauce over the noodles, spreading it all the way to the edges to moisten them. Cover tightly and bake for 50 minutes. Remove the lasagna, uncover and sprinkle the top with the remaining 1/2 cup of mozzarella cheese. Return to the oven for about 10 minutes. Allow to stand for about 10 minutes before cutting. Note: You will need two packages of the no-boil lasagna noodles for this recipe because most only come with 12 noodles in the package. The number youll use will depend on the dimensions of your lasagna pan. Our favorite brand is Barilla because they are relatively thin and more like homemade. You can also substitute your favorite Italian cheese blend for the shredded mozzarella.

40 | ZEST FALL 2012

our best lasagna

print recipe
ZEST FALL 2012 | 41

Spinach, Mushroom & Goat Cheese Pizza

Makes 4 servings 1 lb pizza dough 2 tablespoons olive oil, divided 1/2 medium onion, chopped 1 clove garlic, very finely chopped 8 ounces mushrooms, sliced 2 cups baby spinach leaves, tightly packed Salt and freshly ground black pepper 5 ounces crumbled goat cheese Preheat the oven to 475F. Heat the olive oil in a large pan over medium heat. Add the onion and saut until soft and translucent, 2 to 3 minutes. Add the garlic, continue cooking for 1 minute, then add the mushrooms. Season with salt and pepper. Continue to saut until any moisture given off by the mushrooms has evaporated and they are nicely browned, 3 to 4 minutes longer. Remove from the heat, add the spinach, toss to combine and set aside. Prepare the pizza crust by rolling or stretching the dough to a 13-inch circle and placing it on a lightly oiled pizza pan. Pinch the dough to create a raised rim if desired. Pre-bake the crust for 8 minutes, until light golden brown. Remove from the oven and brush the top surface with a small amount of olive oil. Spread the mushroom-spinach mixture evenly over the pizza crust and season with a little freshly ground black pepper. Top with the goat cheese and return to the oven for 8 minutes longer, or until the crust is baked through and the goat cheese is bubbly and lightly browned. Cool for 5 minutes before slicing.

42 | ZEST FALL 2012

print recipe
ZEST FALL 2012 | 43

tis the season for great flavor at

zest
bake cookies wrap gifts deck halls check list twice

44 | ZEST FALL 2012

coming November 2012