Peanut Brittle

Time: About 20 minutes, plus cooling Butter for greasing pan 2 cups sugar 2 cups roasted peanuts, salted or unsalted, or other nuts Salt, if using unsalted peanuts (optional). 1. Use a bit of butter to grease a baking sheet, preferably one with a low rim. Combine sugar and 2 tablespoons water in a heavy skillet and turn heat to medium. Stir until smooth, then cook, adjusting heat so that mixture bubbles steadily. Stir occasionally until mixture turns golden brown (which it may do rather suddenly). 2. Stir in the peanuts and a large pinch of salt, if desired. Pour mixture onto greased baking sheet and spread out. Cool for about a half-hour, then break into pieces. (You can score brittle with a knife when it has solidified slightly but not yet turned hard; that way, it will break into even squares.) Store in a covered container for up to two weeks. Yield: About 1 pound. Substitutions: I made a special version of the peanut brittle using peanuts, sesame seeds, and shredded coconut at my Grampa's request.

-- New York Times December 13, 2006 The Minimalist Have No Fear, It's Only Candy By MARK BITTMAN OF all the ingredients in our cooking arsenal, sugar is surely among the most valuable. Nutritionally, of course, it's just about worthless. It's also bad for your teeth and can make you fat over time. None of that stops us from eating it just about daily -- thrice daily this time of year for many of us. So here's one more sugary treat you can make: your own nut brittle. To do this you will need to caramelize sugar, so here is a quick primer. Over heat and with a little time, sugar melts and completely transforms, becoming less sweet. When it recools it can be sticky, as in soft caramels, or hard. Brittle, in fact. What scares many beginning cooks -- and even some experienced ones -- is that sometimes caramelized sugar burns or becomes irreparably lumpy. A couple of tips can help you avoid these pitfalls. (And since sugar is so cheap, if it fails, you can try again; you're only investing a few minutes.) Start with a heavy pan; you want evenly distributed heat. If you have never made caramel before, add a little water to the sugar, about a tablespoon per cup. This slows the cooking process, which is a good thing. Once the sugar starts melting the action can be quick; slowing it allows you to stir out lumps before they are too big or too numerous.

Veterans -- and the brave -- will do without the water and without the stirring and just shake the pan occasionally to move the melted sugar off the bottom. Stirring dry sugar almost guarantees lumps and a load of caramel forming on the spoon, where it does you no good. No matter which technique you use, when the mixture is uniformly bubbly and golden, it's done. It won't burn immediately thereafter, especially if you lower the heat. At that point, dump in the peanuts or other nuts. I like a bit of salt, also, but that's optional. Having made the stuff, you will be tempted to eat it all. But you don't have to. You can give it away. Then make another batch. Did I mention that sugar was addictive?

Escarole and Little Meatball Soup

Minestra The soup is delicate but filling at the same time, with its pasta and baby meatballs. Unless you have Soprano-size appetites, this is a main-dish soup. We've cut the recipe in half so it will fit in your soup pot.

• 1/2 head escarole (about 1/2 pound)
• 1 1/2 large carrots, chopped
• 12 cups chicken stock, preferably homemade
• 4 ounces ditalini or tubetti, or spaghetti broken into bite-size pieces
• Freshly grated Parmigiano-Reggiano cheese

Meatballs

• 1/2 pound ground veal or beef
• 1/2 cup plain bread crumbs
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup very finely minced onion
• 1 large egg
• 1/2 teaspoon salt
• Freshly ground pepper, to taste

Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1-inch strips. You should have about 4 cups.

Combine the escarole, carrots, and stock in a large pot. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.

To make the meatballs: Meanwhile, combine the ground meat, bread crumbs, cheese, onion, egg, salt, and pepper in a medium bowl. Shape the mixture into tiny balls, less than 1 inch in diameter.

To assemble: When the escarole is almost tender, stir in the pasta and return the soup to the simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning. Serve hot with grated Parmigiano-Reggiano.

Serves 6 From The Sopranos Family Cookbook by Allen Rucker and Michele Scicolone

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Substitutions: Broth - used 1 lb. of escarole and 7 carrots to up the nutritional ante. Only used 8 oz. of broth to make room for extra veggies. Used maccaroni. Meatballs - doubled the entire recipe. Used lean ground turkey, quick oats in place of bread crumbs, shallots in place of onions, and pre-grated Parmesan cheese.

Blue Cornmeal Bread

This sweet corn bread is best served warm. If you can't find blue cornmeal, don't worry: Yellow cornmeal works well, too.

• 2 1/4 cups all purpose flour
• 1 3/4 cups blue cornmeal* or yellow cornmeal
• 1 cup sugar
• 1/3 cup pine nuts, toasted
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/4 cups whole milk
• 3/4 cup vegetable oil
• 3 large eggs
• 1/2 cup buttermilk
• 1 1/2 cups frozen corn kernels, thawed, drained

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Whisk flour, cornmeal, sugar, pine nuts, baking powder, baking soda and salt in large bowl to blend. Whisk milk, vegetable oil, eggs and buttermilk in medium bowl to blend. Add milk mixture to dry ingredients and whisk until just blended. Fold in corn kernels. Pour batter into prepared dish. Bake until tester inserted into center comes out clean, about 40 minutes. Cut bread into 2-inch squares and serve warm.

*Blue cornmeal is available at natural foods stores and specialty foods stores.

Makes about 28 pieces.

Bon Appétit November 2001

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Substitutions: I halved the entire recipe, used two eggs, 1% milk instead of whole, 1% milk+lime juice in place of buttermilk, did not have any pinenuts, used applesauce in place of oil, 100% whole wheat flour in place of all-purpose.

Banana Cornbread

• 3 tbs. maple syrup
• 2 bananas, mashed
• ¼ C apple sauce
• ½ C milk
• 2 tsp. vanilla extract
• 1 C Cornmeal
• 1 C whole wheat flour
• 1 tbs. Baking powder
• 1 tsp. Baking soda
• 1 tsp. ground cinnamon
• 1 banana, sliced

Preheat oven to 350 degrees. Lightly grease a 8 x 8 inch baking pan. Place the maple syrup, mashed bananas, apple sauce, milk and vanilla into a blender or food processor; puree until smooth OR mix by hand. Mix together cornmeal, whole wheat flour, baking powder, soda and cinnamon. Stir flour mixture into banana mixture until blended. Fold in sliced bananas. Pour into prepared pan. Bake is preheated oven for 30 to 40 minutes or until brown on top.

Adapted from Prevention.com recipe for Banana Walnut Cornbread

Skillet Penne and Sausage Supper

Italian pork sausage can be used here, but you may have to spoon off some of the fat before adding the pasta. When you are adding the spinach, it may seem like a lot at first, but it wilts down substantially. Be sure to use at least a 12-inch skillet for this supper dish. This recipe also works well with ziti.

• 1 tablespoon olive oil
• 1 onion, minced
• Salt
• 1 pound hot or sweet Italian turkey sausage, casings removed
• 3 garlic cloves, minced
• 1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped fine
• 8 ounces penne (2 1/2 cups)
• 2 cups low-sodium chicken broth
• 1 cup milk
• 1 (5-ounce) bag baby spinach
• 1 ounce Parmesan, grated (1/2 cup)
• Pepper

1. Heat the oil in 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.

2. Stir in the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.

3. Stir in the garlic and cook until fragrant, about 15 seconds. Sprinkle the tomatoes and penne evenly over the sausage. Pour the broth and milk over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 10 minutes.

4. Stir in the spinach a handful at a time and cook until wilted, about 2 minutes. Stir in the Parmesan and season with salt and pepper to taste.

From The America's Test Kitchen Family Cookbook Serves 4-6

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Substitutions: Sauteed the onions using water instead of olive oil. Used shallots instead of onions. Used Trader Joe's Chicken Sausage. Used non-oil packed sun dried tomatoes. Used a pound (1 bag) of whole wheat rotini pasta and doubled the broth and milk. Did not add Parmesean directly to the pasta, but had on hand for everyone to use to their own liking. Added carrots.

Whole Grain-Buttermilk Pancakes

Hearty breakfast fare from Rick & Ann’s in Berkeley, California.

• 1 cup whole wheat flour
• 1/3 cup quick-cooking oats
• 1/3 cup yellow cornmeal
• 1/3 cup all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 4 tablespoons (about) butter, melted
• 2 tablespoons mild-flavored (light) molasses
• Pure maple syrup

Mix first 7 ingredients in medium bowl to blend. Whisk buttermilk, eggs, 2 tablespoons melted butter and molasses in large bowl to blend. Add dry ingredients; mix just until blended. Heat griddle or heavy large skillet over medium heat. Brush with butter. Working in batches, drop scant 1/4 cup batter onto griddle for each pancake. Cook until brown, about 3 minutes per side, brushing griddle with more butter as needed. Serve with syrup.

Makes about 20 pancakes.

Bon Appétit September 2000 Rick & Ann’s, Berkeley, CA

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Substitutions: Used only whole wheat flour. Did not use butter and molasses in batter.

Cranberry Cornbread Mini-Loaves

• 1 cup unbleached AP flour
• 1/2 cup whole wheat flour
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 1 1/4 teaspoons baking soda
• 2 cups yellow cornmeal
• 1 cup wheat germ
• 1/2 cup chopped walnuts
• 2 cups buttermilk
• 3/4 cup oil or butter, melted
• 2 eggs, lightly beaten
• 1 cup coarsely chopped fresh or frozen cranberries

In large bowl, stir together flours, sugar, slat, and soda until thoroughly blended. Mix in cornmeal, wheat germ, and nuts. In a separate bowl, mix buttermilk, oil or butter, and eggs. Stir liquid mixture into dry ingredients just until blended. Fold in the cranberries. Pour into 4 greased 5 1/2 x 3-inch loaf pans. Pre heat oven to 375 F. Bake for 30-35 minutes or until a wooden skewer inserted in the center comes out clean. Cool in pans for 5 minutes, then remove and cool completely on a wire rack.

Makes 4 mini-loaves

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Substitutions: I halved the recipe and made one big loaf. Used only whole-wheat flour. Did not use walnuts. Used dried cranberries. Used applesauce instead of butter/oil.