Once Upon a Plate

Tuesday

Decadent Cappuccino Bars and Announcing an Upcoming GIVEAWAY!!

(Or Cappuccino Squares ~ actually they ended up becoming triangles in this case.)
So . . .

If you happen to be sailing or taking a ferry to the San Juan Islands off the coast of Washington state anytime between early April and late November, a visit to Holly B's Bakery on Lopez Island is a must. A true family business, Holly B's has been producing incredible bakery goods on the island for well over 30 years and has a loyal following of delighted patrons.
Holly B's Cappuccino Bars are just one of my favorites.

These are deliciously decadent ~ something you would likely spend a couple of dollars for at your favorite coffee place. Imagine a slightly crisp, buttery and chewy cookie base with a hint of espresso and good chocolate, topped with a paper thin, crisp, sweet cinnamon glaze ~ these are the perfect partner for a cup of your favorite java, hot tea, or cold milk.

Here's Beautiful Holly!

Photo courtesy of Holly B's Bakery, Lopez Island, Washington state.Visit Holly B's Bakery website HERE

Simple to make ~ a flour and butter shortbread cookie base flavored with instant espresso powder, vanilla and then chocolate pieces stirred in. The dough is pressed into a jellyroll pan and baked for 8 to 10 minutes.

After taking the cookie base from the oven a warm glaze; hot mixture of confectioner's sugar, butter, milk and a touch of cinnamon is poured and spread over the top and allowed to cool slightly. The bars or squares are best cut while the cookie base is still warm to the touch. (They cut more cleanly that way.)

You can use chocolate morsels or chopped chocolate. I used semi-sweet morsels this time ~ but I prefer a dark, less sweet chocolate because I'm not such a fan of overly sweet 'sweets' and the final glaze adds an additional sugar kick which is plenty sweet for me. I ended up cutting them into triangles.

Next time, I'll go back to using chopped dark chocolate.
But if you like SWEET ~ the semi-sweet chips will make your 'sweet' craving sing!

These have been taste tested by many in my world ~ and have received solid thumbs up all around. (Both the semi-sweet and dark chocolate versions.)
A cup of steaming coffee, hot tea, or ice cold milk suits them beautifully whether you choose to use semi-sweet, or a darker chocolate.

~ * ~ * ~ * ~ * ~

Can't get to Lopez Island anytime soon? Not to worry!
Many recipes for Holly B's most popular baked goods are available in her cookbook "With Love and Butter"; available through the website above, or through amazon.com. The book also relates the story of how Holly and her husband achieved their dream of opening a country bakery, and includes history Lopez Island.

If you would like a printable copy of my adaptation of the recipe ~ you'll find it on the Once Upon a Plate recipe blog . . . Here.

Please check back this week ~

I'll be announcing a wonderful giveaway . . .

Hint: It's something that will put these treats right over the top.

Thank you for stopping ~ I hope you have a delicious day!

Wednesday

Swiss Chard and Parmesan Torte with Press-In Olive Oil Pastry

This is one of my "Go-To Tried and True" recipes ~ it might become one of yours as well. It's easy to make, budget friendly, healthful and very tasty!

Here's the story ~
A dear friend of mine shared this one several years ago and it's been a favorite ever since. When she told me she discovered it in Patricia Well's cookbook "Trattoria" I was surprised, as I had bought that book when it was first published (1993 by William Morrow & Co.) and had made several of the the wonderful recipes, but somehow missed THIS one! So thank you my friend . . . Ciao, and you know who you are! :)
It is an easy recipe to put together, and I especially like that there is NO need to roll out the pastry ~ it is a press-in olive oil pastry ~ it bakes up almost cracker-like, sturdy and crispy so you can cut the slices thinly and pick the slices up with your fingers as an appetizer with a glass of your favorite beverage if you like.
Patricia explains that tortes similar to this one are a popular Mediterranean snack and can be found at pastry and snack shops in many parts of Italy, and some versions contain pine nuts and raisins. I haven't tried either of those additions, but maybe next time.

(Swiss Chard, I love it! But it you don't, you can use fresh spinach instead.)

Another wonderful thing about this recipe; it can be prepared ahead of time and is traditionally cut into thin slices and served at room temperature ~ (again, just the perfect nibble with a glass of white wine as an appetizer.) But I usually serve it warm from the oven for lunch or a light dinner with some sliced tomatoes with a vinaigrette drizzle ~ or some other kind of simple salad. It certainly does have enough flavor so it tastes great at room temperature (and my friend and I agree, a slice is even tasty right from the fridge the next day.)
Patricia Wells ~ I love her cookbooks!

The steps for assembly:

Pastry ~

1 cup all purpose flour, a pinch of sea salt, 1/4 cup water, 1/4 cup extra virgin olive oil. That's it!

Put the flour and salt in a bowl and mix in the water.

The mixture will look raggedy ~

Stir in the olive oil ~

The dough will begin to clump together, you can use your hands to help it along, but no need to over mix ~ it's perfectly fine if you can see streaks of olive oil.

Press the dough into a shallow 10-inch tart pan with removable bottom. I don't have a 10-inch pan so I use an 8-inch instead, (this one is a deep dish, but that doesn't matter.) And don't worry, the dough does not have to reach all the way up the sides, whichever size pan you use.Set aside.

For the filling:

1 pound Swiss chard, tough stems removed. (I didn't quite have a pound this time ~ not a problem)*, sea salt, freshly ground black pepper, 3 large eggs (they don't have to be from your own hens ~ as these are. :D) 1 cup grated Italian Parmigiano-Reggiano cheese ~ do use the real stuff here, and grate your own. It makes all the difference in the world.
* To prepare the chard, wash and shake off extra moisture, remove tough stems and discard. Tear or cut the chard leaves into pieces and cut into smaller pieces using a food processor fitted with the metal blade; best done in several batches. Alternately you can just cut the chard leaves with a knife. I've cut them into medium size pieces, and sometimes smaller pieces, it really doesn't matter. Just try not to chop them too finely.
Place the chard in a wide frying pan, season with salt and pepper, then wilt over low heat, tossing a couple of times until most of the liquid is evaporated. This only takes about 2 to 5 minutes. Remove from heat and allow to cool slightly.

Crack the eggs into a medium size bowl (I just use the same bowl that I mixed the dough in.)

Whisk until combined.

Add the wilted Swiss Chard and grated Parmigiano to the eggs

And stir to combine thoroughly.

Spoon the chard mixture into the pastry, then bake in a preheated 375˚F oven for about 30 to 45 minutes (the filling should be lightly be lightly browned and firm.) Remove to a baking rack to cool to room temperature, or serve warm right out of the oven. If you serve it at room temperature ~ cut it into thin slices (it's firm enough to eat with your fingers.) When I serve it for lunch or dinner I cut it into larger slices as shown here.
If you try this one (and I hope you will), I hope you enjoy!

For a printable copy of the recipe head over to my recipe blog by clicking HERE.

Recommended:

Wonderful book and highly rated by those who own it; just a few good pictures, but it is LOADED with wonderful recipes and great introductions and tips from Patricia for each one. You get a lot of great recipes, and tips for your money with this one, not a bunch of "fluff".

Years ago I used to only buy the shiny tinned tart pans from Williams-Sonoma, because they looked so authentic & *French*. Although they look lovely on display on the French Baker's rack, I quickly tired of the extra care (to prevent rust, staining, etc.) I switched over to non-stick a long time ago, and haven't looked back. Save yourself the headache ~ get the non-stick!

Come see Foodie Friday with Designs by Gollum!

Thanks for stopping by today friends.
Cheers! ~m.

Retro 40's ~ Ice Cold Milk and Cinnamon Roll Cookies!

Welcome !

I'm so happy you've stopped by for a visit ~ pull up a chair and help yourself to some icy milk and cookies fresh from the oven.

This week for Tablescape Thursday we're taking a trip in the Way-Back Machine.

Afternoon Milk and Cookies as may have been in the 1940's

Cinnamon Roll Cookies ~

The taste and texture is very similar big cinnamon rolls ~ lots of cinnamon-sugar filling, a crisp edge on the outside of the roll, tender center and a slight crackle from the glaze. A tiny bit lighter in calories for 2011 ~ some of the butter has been replaced with applesauce.

Some of the last roses from the gardens ~ plucked yesterday, just in time as we had our first freeze of the season last night, so we'll say goodbye to the roses until late next spring.

Most of these are David Austin Heirloom, English Climbing roses; fragrant, prolific bloomers, dependable and hearty. *heart*

Of course the milk has to be chilled in a vintage glass milk bottle.

This one happened to be a lucky find recently at a local antique store.

Imagine my surprise when I spotted it on the very last aisle, on my way out of the shop.

Yippee! A bottle from our hometown dairy in the San Francisco Bay Area.

The same dairy products my sis, brother and I grew up with ~ delivered right to the porch by our friendly milkman. You can probably imagine how my heart skipped a beat when I spotted this little prize. :)

From back in the day when there were dairy cows grazing the hills surrounding the Stanford University campus.

(Note that both those hunky Stanford U. athletes as well

as little growing boys loved their Piers Dairy ice cream, as advertised on the back of the bottle.)

This one predates me; I barely remember the switch to brown glass milk bottles.

The change from clear glass to brown occurred after it was discovered that milk develops flavor changes and nutrient loss ~ riboflavin (vitamin B2), vitamin A (particularly in added vitamin A), vitamin C, and added vitamin D when exposed to light.

As long as we're taking a trip down memory lane, I decided put the apples in a vintage Homer-Lauglin "Sunrise Brand" Dinnerware serving bowl, sold exclusively through Sears Roebuck as "first quality china", from the mid 1920's to early 40's.

As much as I love the clean lines of modern, as well as old world, country-style rustic, I really like the detail on the older everyday US dishware.

I acquired this one on the secondary market ~ I wonder what stories it could tell us . . .

The fluted luncheon dishes are vintage Staffordshire~
Manufactured by Myott the pattern is "Olde Chelsea" England.

The rose is a David Austin English Heirloom, climber (Abraham Darby), intensely fragrant, prolific bloomer, and virtually disease free. I absolutely love David Austin Roses!

The tablecloth is vintage mid 40's - early 50's.

April Cornell napkins

Flower vases are vintage English stoneware Marmalade jugs

Swirl glasses are European "no name"

If you would like the recipe for the delicious Cinnamon Roll Cookies, you'll find them on Once Upon Plate the Recipes site ~ click HERE.

Thank you for visiting today!

I'm linking to Tablescape Thursday @ Between Naps on the Porch

and

Foodie Friday @ Designs by Gollum

Tuesday

We Have a Winner!!! Bertolli, Mario's Cookware & All Clad Giveaway

Ding, Ding, Ding!!

~ We have a Winner ~
Picked by random drawing, our winner is:
Patricia @ Butter Yum!

Congratulations Patricia!!
If you'll email me yourmailing/shipping address, I'll forward it to thefolks at Bertolli so they can get your gift pack out to you.
onceuponaplate [@] gmail [dot] com

I want to thank everyone who entered ~ how I wish you ALL could have won.
But, stand by ~ we have another exciting giveaway on the way!
Watch for details shortly.

Thank you again for following my blog, everybody!
Blessings, ~m.

Saturday

Roasted Butternut Squash Soup

It's that time of year here ~
Soup Weather!
And this is one of the most flavorful, comforting, and it is one of the easiest soups to make that I know.
The bonus? It is packed with goodness, and is fairly low calorie too.Easy on the budget as well.

Butternut Squash . . . yes, Organic! :)

Just a method, no actual "recipe" needed.
The amount of onion, broth and seasoning will depend upon the size of your squash; and how thick or thin you like your soup.

Ingredients:
Butternut SquashVegetable or Chicken Stock/BrothChopped yellow onionOlive oilButter (Optional)Salt & Freshly ground Pepper
Optional:
Light or Heavy Cream, to enrich while blending, if desired.
Garnish Suggestion ~ Crisp croutons, a sprinkle of fresh herbs, a knob of butter, a swirl of plain yogurt, sour cream, or some sliced peppers, toasted nuts, a little crumbled bacon, or crisply fried fresh sage or oregano leaves? Yum!
Method:
Split Butternut Squash in half, from stem to blossom end.Scrape out seeds and fiber (sharp tipped spoon, or melon ball tool works perfectly.)Place the squash cut side down on parchment lined, shallow baking pan which has been brushed with oil. (I use olive oil.) Bake squash in a preheated 375˚ (F) oven until squash flesh is tender when pierced with a knife tip.
Remove from oven and allow to cool a while. When cool enough to handle, use a spoon to scrape squash flesh from squash skin. Set aside.
In a pot (Dutch oven or soup pot) saute chopped yellow onion in a tablespoon or so of butter or olive oil until tender and translucent.Add cooked squash flesh to the pot and add vegetable or chicken stock.Stir while it warms, then puree with a stick (immersion blender), or pour into an electric blender or food processor fitted with metal blade and whir until smooth; adding more vegetable or chicken stock until desired consistency is reached. Pour back into pot and warm over medium heat.
Taste and add salt and pepper (and butter!!) as needed. Garnish as desired, and then ~
ENJOY!
~ The very last of our summer bounty ~

Red and Green Bell Peppers, both Green/Red Thai Peppers, Jalapenos (hidden), Poblano peppers (known as chile anchos when dried), and Italian Frying Peppers.

Because of the odd weather this spring and summer, I believe the peppers out-performed the tomatoes this year. Very unusual for my garden!
I ended up with an abundance of peppers, some to be eaten fresh and the others with be pickled or dried.
This time I garnished the soup with thinly sliced, raw Italian frying peppers, they are long and slender very mild, and similar in flavor to a Bell Pepper ~ they provided a nice contrast & complimented this soup very well.
If you make this one, I hope you add your favorite garnishes to make it your own.

Similar recipe you may enjoy:
Silky Acorn Squash Soup - Low Calorie
~*~*~*~*~
!! Just a reminder, the fabulous Bertolli GIVE AWAY DRAWING is coming to a close !!
You can get the details and enter the drawing HERE if you haven't had a chance to enter yet.

Happy weekend everyone.
Blessings! ~ m.

Thursday

Spicy Tuscan-Style Sausage Ragu (Slow Cooker recipe)

This is one of the very best pasta sauces I have ever tasted, different, but just as good as my own ~ surprisingly one of the easiest I have ever made, and from the slow cooker! Thick and rich, full of sausage chunks and flavorful tomato pieces. I could eat it by the spoonful, but it's meant to be served with large chunky pasta.

First the preliminary step is to brown the sausage in a skillet in a little olive oil, next 1 large red onion and two cloves garlic are finely chopped and added to the meat, cooked until onion is translucent, then 1/2 cup of dry red wine poured in to deglaze the pan. At this point the meat mixture is poured into the slow cooker, canned tomatoes are added (chopped whole tomatoes, and tomato puree; 1 -28 ounce can of each.) A sprinkling of salt, and the mixture is placed on low for 5 hours. One cup of heavy cream is stirred in, and the sauce is allowed to cook for another hour.

A there you have one fine, delicious recipe for Spicy Tuscan-Style Sausage Ragu with barely any work involved! I hope you'll try it ~ it is soo good.

KEEPER!!!

If you would like a printable copy of the recipe, you'll find it HERE.

The recipe adapted from "The Italian Slow Cooker" by best selling cookbook author and expert on Italian cooking, Michelle Scicolone. (Scroll down if you are interested in looking through her book or purchasing it.)

After many years of cookbook collecting, I'm now fairly selective about which cookbooks will have a place in my library. I highly recommend this one ~ it is loaded with delicious Italian recipes such as: Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms.

Healthy and flavorful recipes for soups, stews, beans, grains, pasta sauces, meats, poultry, fish and vegetables are included. Polenta and risotto, dishes that ordinarily need careful timing and lots of stirring, are perfectly cooked using Michele's methods and recipes. Meat loaves emerge moist and flavorful, tough cuts of meat turn fork-tender and juicy. Even desserts are included in the book, such as Cheese Cake, Chocolate Truffle Cake, Espresso Walnut Cake, and Baked Apples with orange, and more, all from the trusty slow cooker!

You can click below to look inside the book before purchasing.

Thanks so much for stopping by today, friends! xo

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