Fettuccine with Sausage and Mushrooms

This was a dish that passed my family's taste test.  It was an easy enough and delicious dish, perfect for weeknight's dinner.

Fettuccine with Sausage and Mushrooms

Serves 4



Kosher salt

12 ounces fettuccine

1 tablespoon extra-virgin olive oil

1/2 pound sweet Italian sausage, casings removed

1 small onion, chopped

1 stalk celery, thinly sliced

1/2 pound sliced mixed mushrooms

2 cloves garlic, chopped

4 plum tomatoes, chopped

1/2 cup dry white wine or chicken broth

2/3 cup heavy cream

3 tablespoons chopped fresh parsley

Salt and freshly ground pepper



Bring a pot of salted water to a boil; add the pasta and cook as the label directs.  Reserve 1 cup of the cooking water, then drain the pasta.

Meanwhile, heat the olive oil in a large skillet over medium-high heat.  Add sausage and cook, stirring, until browned, 3 minutes.  Increase the heat to high; add the onion, celery, and mushrooms and cook, stirring, until tender, 4 minutes.  Add the garlic and cook 1 minute.

Reduce the heat to medium high; add the tomatoes and wine and cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes.  Add the cream and cook until slightly thickened, about 4 minutes.  Stir in the parsley and reduce the heat to low.

Add the pasta to the skillet and cook, tossing, until it absorbs more of the sauce, 2 to 3 minutes.  (Add some of the reserved pasta cooking water to loosen, if needed.)  Season with salt and pepper.



Source:  Food Network Magazine, December 2012.

Smoked Salmon Hash

Hello and Happy New Year!

It was a beautiful morning when I woke up today.  The sun shone bright and not a cloud could be found in the sky, but the air was cold and crisp.  Last night we spent at home watching the ball drop at New York's Times Square.  Sounded boring, huh?  We're usually not too keen of going anywhere on New Year's Eve, it's mostly spent being together as a family.  I had an interesting book to read last night though, and didn't go to sleep until quite late so my morning started late.

Well, late or not, I got busy right away after woken up because I wanted to cook salmon hash for our breakfast/brunch.  The recipe is pretty simple though it required boiling the potatoes half-done the day before.  I could've cooked them from raw state on the pan with a little broth I supposed.  My husband received a box of smoked salmon at Christmas and we couldn't wait to eat it right away.  I'm beginning to like smoked salmon in hash and it didn't hurt that I already like hash dish to begin with.  The dish was terrific, especially those capers that offered a bite of briny and salty punch.

A big plate of hash with a sunny-side up egg is just right.

So here's the recipe.  I'm gonna need a nap in the afternoon :)

Smoked Salmon Hash

Serves 4

2 pounds Yukon Gold potatoes (about 7 medium sized-ones)

2 tablespoons unsalted butter

2 tablespoons vegetable oil

1 small red onion, chopped

1 pound hot-smoked salmon

1 tablespoon prepared horseradish

1 tablespoon coarse-grain mustard

1/4 cup capers, drained

1/4 cup sour cream; plus more for garnish

Salt and freshly ground pepper to taste

2 tablespoons finely chopped scallions or chives

Place potatoes in a large pot and cover with cold water.  Bring to boil and cook until just barely tender, about 10 minutes (do not overcook).  Drain, cool completely.  When cool enough to handle, peel and cut the potatoes to 1/2-inch cubes.  This can be done a day ahead and refrigerate.

Shred the smoked salmon to 1-inch pieces over a medium bowl.  Add horseradish, mustard, capers, and 1/4 cup sour cream to the bowl.  Mix gently and add salt and pepper to taste; set aside.

In a large nonstick skillet, heat butter and oil over medium-high heat.  Add cubed potatoes in a single layer to the skillet, sprinkle some salt and pepper, and cook from about 5 minutes; turn occasionally.  When the potatoes begins to get brown, add chopped red onions, cook until onions is soft and potatoes are golden brown and crisp; another 3-4 minutes.

Add salmon mixture and gently fold to potatoes and onions.  Cook just until the salmon is heated through.  Add additional salt and pepper if needed.  Before serving, sprinkle chopped scallions or chives on top of potatoes and serve with additional sour cream.

Source:  adapted from Heathman Hotel & Restaurant

Parker House Rolls

Have to try this rolls whenever I see the recipe for Parker House rolls.  I'm imagining soft and fluffy rolls, warm and buttery.  And I'm not disappointed with this recipe.  It's a bit time-consuming forming this small pillows but of course, any shape will do.  The addition of sea salt at the end is necessary so don't skip it.

The way I did was a bit different than the recipe, there's things I modified to use up what I had at home.  I used SAF Red Instant yeast because that's the one I kept in my fridge; this way I skipped step number 1, i.e. proofing the yeast.  The quantity for using SAF Red Instant yeas is 2 teaspoons and it's added with egg.  Bread flour substituted all-purpose flour.  I added the water used for proofing yeast to my milk and then proceeded with the rest of the steps.

The next day I warmed rolls and ate it with homemade strawberry jam given by a friend.  It's oh, so good.

Parker House Rolls

Makes 36

1 envelope active dry yeast

1/4 cup water

1 cup whole milk

1/4 cup vegetable shortening

3 Tablespoons sugar

1 1/2 teaspoon kosher salt

1 egg, at room temperature

3 1/2 cups bread flour

1/4 cup unsalted butter

Flaky sea salt, such as Maldon

In a small bowl, whisk the yeast in 1/4 cup warm water (110°-115°).  Let stand for 5 minutes.

Heat milk in a small saucepan over medium heat until just warm.  Combine shortening, sugar, and salt in a large bowl.  Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely).  Whisk in yeast mixture and egg.  Add bread flour; stir vigorously with a wooden spoon until dough forms.  Knead dough with lightly floured hands on a lightly floured surface until smooth, 4 to 5 minutes.  Transfer to a lightly oiled bowl; turn to coat.  Cover loosely with plastic wrap.  Let stand at room temperature until doubled, about 1 1/2 hours.

Preheat oven to 350°.  Melt butter in a small saucepan.  Lightly brush a 13x9" baking dish with some melted butter.  Punch down dough; divide into 4 equal pieces.  Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6" rectangle.

Cut lengthwise into three 2"-wide strips; cut each crosswise into three 4x2" rectangles.  Brush half of each (about 2x2") with melted butter; fold unbuttered side over, allowing 1/4" overhang.  Place flat in 1 corner of dish, folded edge against short side of dish.  Add remaining rolls, shingling to form 1 long row.  Brush with melted butter, loosely cover with plastic, and chill for 30 minutes or up to 6 hours.

Bake rolls until golden and puffed, 25-35 minutes.  Brush with butter; sprinkle with flaky sea salt.  Serve warm.

Source:  The Fannie Farmer Baking Book, 1984.

Christmas Greeting

Merry Christmas dear readers!

This is the second Christmas cookie I made with the help of my son.  He actually picked it out about a month ago because it looked so cute.  Making this type of cookies was like playing with playdough :)

Snowball Trees

Makes about 36 cookies



1 cup unsalted butter, softened

1/2 cup granulated sugar

1 tablespoon milk

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

Green paste food coloring

1 recipe Powdered Sugar icing (below)

Red & green or multicolor confetti sprinkles



In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add granulated sugar.  Beat until combined, scraping sides of bowl occasionally.  Beat in milk and vanilla until combined.  Beat in as much of the flour as you can with the mixer.  Using a wooden spoon, stir in any remaining flour.  Remove 1/2 cup of the dough.  Tint the remaining dough with green food coloring.

Preheat oven to 325°.  For each cookies, use the green dough to shape ten 1/2-inch balls.  On an ungreased cookie sheet arrange balls in a row of four, topped by a row of three, then two, then one on top.  As you arrange balls, gently press them into each other.  Use the plain dough to make a 3/4-inch ball; place it at the bottom of the tree for a trunk.  Repeat with remaining dough, leaving 2 inches between cookies.

Bake for 10 to 12 minutes or until edges are light brown.  Cool on cookie sheet for 2 minutes.  Carefully transfer cookies to a wire rack; let cool.

Pipe or drizzle Powdered Sugar Icing back and forth over cookies to look like strings for lights.  Add sprinkles to icing for lights.  Let stand until icing sets.



Powdered Sugar Icing

In a medium bowl stir together 4 cups powdered sugar, 1 teaspoon vanilla, and enough milk (3 to 4 tablespoons) to make icing piping or drizzling consistency.



To store:  Layer cookies between sheets of waxed paper in an airtight container; cover.  Store at room temperature for up to 3 days or freeze for up to 3 months.



Source:  Better Homes and Gardens Holiday Baking 2011.

Cream Cheese Shortbread with Toasted Kenari Nuts

I don't have a bake-a-thon this Christmas but I managed to bake two extra cookies today.  The first one is this Cream Cheese Shortbread with Toasted Kenari Nuts.  The inspiration was from a book I borrowed from the library, One Girl Cookies by Dawn Casale and David Crofton.  Their book has good reviews everywhere and I wanted to try out some of the recipes.

Kenari nuts is indigenous nuts from Southeast Asian islands, particularly Eastern Malaysia and Indonesia.  I grew up eating kenari nuts, or also known as pili nuts, in a variety of baked goods.  The shape of the nuts is similar to almonds but the taste is actually closer to macadamia nuts.  Whenever I have a chance to go back to Indonesia, I make sure I bring some home because it's hard to find here or else, the price will be exorbitant.

This cookies has great texture; short of crumbly but holds together well when baked.  The amount of sweetness is right on and I can taste the tanginess of cream cheese as well.  Toasting the nuts enhance the flavor altogether, it isn't overpowering at all.  I think this sort of cookies are perfect nibbles for before Christmas day; in fact, I can't guarantee they're gonna be here at all in 2 days!

Cream Cheese Shortbread with Toasted Kenari Nuts

Makes about 36 cookies

1 cup kenari nuts (substitute with walnuts)

2 cups all-purpose flour

1 teaspoon table salt

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

4 ounces cream cheese, at room temperature

3/4 cup sugar

1 teaspoon vanilla extract

Preheat oven to 350°.  Place kenari nuts (or walnuts) on a baking sheet and toast them in the oven for 8-10 minutes.  Let the nuts cool (leave the oven on).  When the nuts are cool enough to handle, put them in a food processor and pulse 2 or 3 times, until all of the large pieces have been chooped.

In a medium bowl, whisk together the flour and salt. Add the chopped kenari nuts, and stir to combine.

In the bowl of an electric mixer fitted with the the paddle attachment, beat together the butter, cream cheese, and sugar on medium speed until the mixture is light yellow and fluffy, about 3 minutes.  Scrape down the sides of the bowl with a rubber spatula.  Add the vanilla and mix on medium speed for 1 minute.  Reduce the mixer speed to low, add the flour mixture, and mix for 20 seconds.  Take the mixing bowl off the mixer and finish mixing the dough with a rubber spatula.

Scoop out a small round of dough, about 1 1/2 tablespoons in size.  Roll the scoop into a ball, place it on a parchment paper-lined baking sheet, and gently pres the ball.  Repeat, leaving 1 inch between cookies

Bake the cookie for 14 to 16 minutes, until they are light brown around the edges.  Transfer the cookies to a wire rack and let them cool.

Source:  adapted from One Girl Cookies by Dawn Casale and David Crofton