Denby Product Review and Vegetable Tian Recipe

Denby Product Review and Vegetable Tian Recipe...

The other day I received a stoneware dish from the wonderful folks at Denby. I was really excited to come up with a recipe that would showcase the wonderful product that I received. Here was a chance to test a stoneware product from one of my favorite manufacturers. I absolutely adore the Denby dishes. I received my first Denby dish on our wedding day. Until then, I had never really known about the Denby products. But this Denby stoneware dish was beautiful! The inside of the dish was a burgundy color and the outside a deep blue. And, it had this shiny glaze. It was perfect for making a wide variety of dishes...from enchiladas, lasagna, braised dishes, etc.. The dish could be wiped clean and be placed on the dinner table looking as if it had never been in the oven. It always made for a beautiful presentation!

I still have the dish ...years later. If you can believe it, it still looks like new. I have since then added a casual dinnerware set to my collection, which we very much enjoy.

Well, Denby products are in a class of their own. They offer a variety of products ranging from stoneware, porcelain and even china. For this post, I had the privilege of trying out a new dish ...the small Jet Oblong Dish,which is part of the Denby stoneware collection.

You can see my previous review on the Denby Covered Casserole Dish by James Martin... another wonderful product).

The Stoneware Collection :

The stoneware collection is made from very strong clay. The surface is made glassy and non-porous by undergoing a vitrification process. This process allows the stoneware to have a low permeability to liquids as well as give it strength and durability. It makes for a more chip- resistant product. I love the fact that the stoneware collection has great heat retention. It bakes the meals wonderfully.

The stoneware can be safely used in:

Dishwasher - Denby recommends using liquid detergents

Oven & Microwave – for cooking and reheating food...

Freezer – for storing your food

I like how versatile it is...from freezer to oven to dishwasher.

Some uses for the Denby Dish: the list can go on and on...

Vegetable Gratins

Casseroles

Chicken Pot Pie

Chicken with Dumplings

Enchiladas/Lasagna/Stuffed Shells/Manicotti

Baked Chicken

A mold for Terrines

A mold for Ice Cream Cakes

Chocolate Molten Lava Cake

Berry Crumble

Cobblers

The Jet Stoneware Collection offers a beautiful bold look. It is black with a tinge of grey on the outside and a crisp white on the inside. This cute oblong dish is so versatile....perfect for sweet or savory dishes.

But for this post, I ended up making a vegetable tian.

The Vegetable Tian Recipe prepared in a Denby stoneware dish...the small Jet Oblong dish.

I ended up making a classic vegetable tian. The recipe can easily be adapted to fit any size dish. You can use more vegetables if you are making a larger dish, or use less for a smaller dish.

In case you would like to make the vegetable tian... You can use a variety of vegetables or just a few. The more colored vegetables you use, the prettier it will look. It is ideal to have the vegetables the same size...it just makes for a prettier presentation. You can use zucchini, yellow squash, potatoes, tomatoes, and even japanese eggplant. For this post, I skipped the eggplant.

Vegetable Tian: adapted from Ina Garten with my own slight variation.

You can also watch Ina Garten prepare this similar dish by clicking on this Video Clip.

You will need: you can easily double or triple recipe

1 large yellow onion, cut in half and sliced

2 garlic cloves, minced

round potatoes, unpeeled ( I used red skinned, yukon gold)

1 zucchini

1 yellow squash

2-3 Roma tomatoes

kosher salt/pepper to taste

fresh thyme leaves, plus extra sprigs

Gruyere cheese, grated ( I used Parmesan)

Olive Oil

Directions:

Preheat the oven to 375 degrees F.... I used my toaster oven.

Brush a baking dish with olive oil. In a medium saute pan, heat about 1-2 tablespoons of olive oil and cook the onions over medium-low heat or until translucent. It should take about 8 to 10 minutes. Add the garlic and cook for an additional minute. Spread the onion mixture on the bottom of the oiled baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4-inch thick slices. Layer them alternately on top of the onions. Fit them tightly, making only 1 layer. Sprinkle with some kosher salt and pepper. Add some thyme leaves and a few thyme sprigs. Drizzle with a bit of olive oil about 1 tablespoon or so. Cover the dish with aluminum foil. Bake for about 35 to 40 minutes or until the potatoes are tender. Uncover the dish, remove the thyme sprigs. Sprinkle a bit of the grated cheese on top. Bake the vegetable tian for another 30 minutes or until browned. Serve warm.

You will notice in the photo above, that the dish came out with some baked-on food. It sort clings to the sides of the dish. I let the Denby stoneware dish cool a bit and just wiped the sides with a wet paper towel. Beautiful!

Again, another excellent Denby product that not only performs beautifully, but also looks smashing! I highly recommend the Denby products.

Phyllo Wrapped Asparagus with Parmesan and a Hint of Chipotle

Phyllo Wrapped Asparagus with Parmesan and a Hint of Chipotle. These are so, so good! I've been meaning to make these phyllo wrapped asparagus for Thanksgiving...of last year! It was a recipe I had seen while looking for other festive/holiday recipes...I might have seen it on another blog or maybe a cookbook. I can't really remember, but I thought they were really pretty when I first saw them. It took some time for me to actually make them. Just never got the chance. Either, I didn't have the phyllo or I didn't have the asparagus.

Well, the other day, when the asparagus was on sale, I bought a bundle. I placed the asparagus in my fridge, meaning to make them alongside some grilled meat. But I noticed I had some salad mix. It really needed to be used up. I didn't want it would go bad on me. I figured the asparagus would last longer in the fridge. So, I made the salad instead.

Yesterday, I needed to make lunch. I had this small package of phyllo dough in my fridge that was waiting to be used up. I decided to make my Cheese Burek(or placinta de branza). The cheese burek would provide a quick lunch...without too much fuss.. While I was going through my fridge, pulling out the necessary ingredients...the cottage cheese, feta, eggs, etc., I spotted the asparagus in the vegetable drawer. Hmmmm...an idea came to me. Couldn't I make some phyllo wrapped asparagus? I mean, I had the phyllo dough all ready. I could use a few sheets from the cheese burek pie. The pie wouldn't miss it:). So I made the phyllo wrapped asparagus, which I had been meaning to make for such a long time. Oh, I am so glad I did!! These have got to be my favorite. Seriously. They are so good, that I could have eaten all of them. For sure, I will be making these again.

I chose to keep them rather simple with just a small sprinkle of Parmesan and a pinch of smoked chipotle powder for some spice(purely optional). There are other versions where you wrap some prosciutto around the asparagus and then roll it up along with the phyllo dough. I didn't want the asparagus rolls to be too heavy, so I skipped the prosciutto. These were delicious...a tender asparagus inside and a crispy phyllo on the outside. The Parmesan provided just enough flavor while the chipotle gave it that tinge of smoky spice.

These wrapped asparagus look so elegant. Perfect for a gathering... as an appetizer or even as a side dish. Best when served warm. But, you know, I liked them even after they cooled off. You can prepare them ahead(cover them, so they won't dry out) and bake them later on during the day. Give these a try and let me know what you think. Hope you enjoy....

You will need: you can do one... or as many as you need

asparagus spears

phyllo dough sheets, thawed

butter, melted( I used olive oil)

grated Parmesan

salt and pepper to taste

chipotle powder(optional)

Directions:

Pre-heat oven to 350 degrees F.( I used my toaster oven at 35o˚).

Snap off the tough ends of the asparagus. Heat a pan of water to boiling. Add a generous pinch or two of salt. Boil for a couple of minutes until the asparagus is almost tender. Drain and pat dry. Cool. Unwrap the phyllo and cut the stack in half if the sheets are big. (I had a 13x9 phyllo sheet and just folded it in half.) You basically want the phyllo to be the length of the asparagus spears(folded in double). Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter(or olive oil). Sprinkle with some Parmesan, a sprinkle of chipotle(optional), a tiny bit of kosher salt and freshly ground pepper. Fold the corner of the other end...you don't have to do this(just my own personal idea), but I find it is prettier. It sort of shows you the distinct layers of the phyllo dough. Roll up, jelly-roll style.

Place each piece, seam side down, on a baking sheet. Brush with more melted butter( or olive oil). Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 10-15 minutes, or until golden brown and crispy. Do check on them, as you don't want to them to burn. Sprinkle with a bit more Parmesan cheese and a pinch of chipotle pepper before serving.

Serve hot/warm.

Fresh Berry Tart with Vanilla Pastry Cream

Fresh Fruit Tart with Vanilla Pastry Cream... I love berries. I remember eating fresh raspberries and blackberries while growing up. My mom had this berry patch in the garden and it made the best berries. I loved to go and pick bowlfuls of raspberries and blackberries on those hot summer days. It was so refreshing. I always popped a few in my mouth as I picked:). Garden fresh berries are simply the best. So, so flavorful! This year I am planting a blueberry bush in my garden. I am excited to see how that will go. I am hoping to get some raspberries and strawberries as well. It would be nice to get at least enough berries so that I can make this tart again:). But this time around, I had to resort to using the store-bought kind of berries. Which isn't necessarily a bad thing...I know there are plenty of people who don't even have the luxury of the store-bought kind of berries. Anyway, I came across this recipe while re-watching an old episode of America's Test Kitchen where they prepared a fresh berry tart. I've been meaning to make such a tart for some time now. So when I saw the episode again, I knew I needed to stop procrastinating:)...I decided to make it. It looked simple enough. I knew, however, that I wanted to make the tart in several stages and to also make them smaller. I actually prefer them smaller. It's nice to be able to change the toppings and the fillings so that you can have a variety of tarts. I didn't want to be overwhelmed with the preparation, so I made the tart dough and froze it. A couple of days later, I made the pastry cream. It was easy after that....actually, the fun part began. Decorating. You can use any type of fruit, really. But I like the way America's Test Kitchen decorated theirs. I loved the color combination. But you can easily decorate as you like...you can use just strawberries, or just blueberries, or keep it simple with just raspberries. I think it is a beautiful tart...perfect for the summer. You know, if you don't want to make the pastry cream, you can easily use a lemon curd lightened up with a bit of whipped cream. Of course, you can also use some vanilla pudding. I have included the original recipe for a large tart. You can also make the smaller tarts, if you like. Basically, you just need to watch the baking time for the crust....but I have included that information below. We really enjoyed these wonderful berry tarts. They are so pretty and taste so summery. Hope you enjoy...

If you would like to see a video clip on making fresh berry tarts, you can click on this video clip that does an outstanding job of taking you on a step-by-step tutorial. It does use a different technique(which I haven't made yet).

You will need: adapted from America's Test Kitchen Video Series (also Baking Illustrated Cookbook) makes a 9 inch tart ( or 4 smaller tarts)

TART SHELL: A crisp, buttery, cookie- like base

1 large egg yolk

1 tbsp. heavy cream

1/2 tsp. vanilla extract

1 1/4 cups all-purpose flour, plus more for dusting the work surface

2/3 cup confectioners’ sugar

1/4 tsp. salt

8 tbsp. cold unsalted butter, cut into 1/2-inch cubes

2 tsps grated orange peel(definitely optional....but I added)

PASTRY CREAM: this is luxurious, but can thin out or"break" if heated beyond boiling point or if mixed after it has set....my personal observation.

2 cups half-and-half

1/2 cup sugar

Pinch salt

5 large egg yolks

3 TBS cornstarch( if you want a thicker cream you can add a bit more)

4 TBS cold unsalted butter, cut into 4 pieces

1 1/2 tsp. vanilla extract*

* you can easily substitute the vanilla with some rum, orange or almond extract

TOPPING: you can use any berries/fruit you like

kiwis, peeled, halved lengthwise and sliced

raspberries

blueberries

strawberries

blackberries

Apple jelly, for glazing

Directions:

TART SHELL: In a small bowl, whisk together the egg yolk, cream and vanilla in a small bowl and set aside. In a food processor, add the the flour, sugar, and salt. Briefly process the ingredients to combine. Add the butter pieces over the flour mixture and process to cut the butter into the flour. The mixture should resemble coarse meal..Pulsing for about fifteen 1-second pulses should be enough. With the machine running, add the egg mixture and process until the dough just comes together. It should take about 12 seconds or so. Place the dough onto a sheet of plastic wrap and press into a 6-inch disc( or 4 small discs, if you are planning to make smaller tarts). Wrap in plastic wrap and refrigerate at least 1 hour or up to 48 hours. You can also freeze these for later....like I did.

Remove the dough from the refrigerator. (If refrigerated for more than an hour, let stand at room temperature until malleable.) Roll the dough on a lightly floured surface to a 13-inch round. If you are planning to make the smaller versions just roll to about 2 inches wider than the tart pan. Transfer the dough to a 9-inch tart pan.Press and mold the dough to the sides of the tart pan. Press a rolling pin on top of the edge to remove excess dough. You can also use your hands. Remove the excess off the top and reform to use for another tart. Place the dough-lined tart pan on a plate and freeze for 30 minutes. You can also freeze for another day... just wrap tightly.

Adjust an oven rack to the middle position and preheat the oven to 375° F. Set the dough-lined tart pan on a baking sheet, press a 12-inch square of foil( I used parchment paper) into the frozen shell and over the edge, and fill with pie weights( I used some beans). Bake for 30 minutes( bake for half the time for the smaller tarts)...Rotate halfway through the baking time. Remove from the oven and carefully remove the foil and weights. Continue to bake until deep golden brown, 5-8 minutes. Keep an eye on this as the edges can easily burn. Transfer to a wire rack to cool. It will then be ready to be filled with pastry cream.

PASTRY CREAM:Heat the half-and-half, 6 tablespoons of the sugar, and the salt in a saucepan over medium-high heat until simmering. You will notice that small bubbles will form on the edge of the pan...just don't boil. Stir occasionally to dissolve the sugar. In the meantime, combine the egg yolks and remaining 2 tablespoons sugar in a medium bowl. Whisk until the sugar has begun to dissolve and the mixture is creamy It should take about 15 seconds. Whisk in the cornstarch until it is thoroughly combined. The mixture should be pale yellow and thick. That should take about 30 seconds.

When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture. this is called tempering. Make sure you whisk constantly. Return all of the mixture to the saucepan,. Scrape the bowl with a rubber spatula. Return the mixture to a simmer over medium heat...make sure you whisk constantly(it is very important) or otherwise you will get lumps. Whisk until a few bubbles burst on the surface and the mixture is thickened and glossy. It should take about 30 seconds. You don't want to go over the boiling point as that will cause the cornstarch to break down...resulting in a "soupy" cream. Take the mixture off of the heat and whisk in the butter and vanilla. You can strain the pastry cream through a fine mesh sieve...but I didn't. Press a plastic wrap directly on the surface. This prevents a skin from forming. Refrigerate until cold and set, at least 3 hours and up to 2-3 days. To ensure that pastry cream does not thin out, do not whisk once it has set. Otherwise, you will have a thin consistency.

I noticed it wasn't as thick after a day in the fridge(maybe I mixed it), so I would probably use the pastry cream within a day or so.

ASSEMBLING THE TART: Spread the cold pastry cream evenly over the bottom of the tart shell. Get the berries ready by washing and draining on a paper towel. If you don't drain you will get a soggy pastry. To cut the kiwi: Cut the ends off of teh kiwi. Make a slit through the skin. Use a teaspoon to go underneath the skin to remove it.

Arrange the fruit on top of the pastry cream as desired. This is the fun part! Heat the jelly in the microwave for 20-30 seconds, just until slightly melted and easy to stir. You can also use some apricot preserves...just strain it. Using a pastry brush, paint a light layer of jelly over the fresh fruit. If the jelly thickens just re-warm. I used a homemade rhubarb jam ..it had a slight tinge of pink. But if you want professional results, use a clear jelly:).

Serve the same day for best results. Keep it refrigerated...this allows the pastry cream to be a bit firmer when serving. If left outside at room temp for too long the pastry cream can loosen a bit. Acidic fruits(such as kiwi) can break down the structure of the cornstarch in the pastry cream...it might be best to decorate as close to serving time as possible to avoid a thin pastry cream. Just my own personal observation.

Romanian Veal Soup...Ciorba de Vitel

Romanian Veal Soup...Ciorba de Vitel Ok, since I had my parents over for a visit, I decided to take advantage of my mom's expertise in regards to Romanian food. What better way than to watch her make her own variation of the veal soup. We absolutely loved this soup while growing up. My mom's soups are the best! Ok, so maybe I am a little biased 'cause she's my mom, but I do believe she makes the best soups around. Her soups are unique in that she starts the soup by making a stock first. This I believe, gives her soups a ton of flavor. I ended up watching her make the soup and jotted down the recipe as a future reference for myself and maybe for some of you who would like to try it. I know my mom used all sorts of veal cuts when I was younger ( veal breast with bone-in was a favorite...most soups benefit from some type of bone, as it gives the soup depth and flavor) but, since I could only find the osso bucco, that is what she used. Most Romanian meat soups are finished off with some sort of sour element...lemon juice, pickled cabbage juice, bors or even citric acid(sare de lamie). Here in the states, I have only used lemon juice...it works wonderfully well. It sort of brings all the flavors together. It is the lemon juice that sets the soup apart from other similar soups...the soup is often called "sour" soup.

A typical Romanian will eat the soup with hot peppers and crusty french bread. Some add a bit of sour cream...we never did. This type of soup was always a part of our meals...as a first course. It was(and still is) especially popular in Romania. A bowl of hot meat soup would fill and warm you up quite nicely... especially during the harsh cold winters( in the summer, the soups were often more vegetable based). Hot peppers were great alongside a bowl of soup. As the soup gets to sit for another day, the flavors become even more pronounced.... It actually tastes much better the following day. But, we always have a bowl of soup right after it is made:).

I am so glad I was able to cook alongside my mom. It was a blessing to watch her prepare the soup that we so enjoyed while growing up. Now, I fully appreciate all the hard work and love that went into taking care of us ...as well as feeding us wonderful meals. Glad I had the chance to jot down the recipe for this Romanian veal soup. You will often find quite a few variations for this meat soup, but we really enjoy my mom's version. Even my dad gave it a thumbs up:)! Hope you enjoy....

You will need:

For the stock:

4 osso bucco pieces(more on the meaty side)

13 cups of water(approx)

2 carrots

1/2 parsnip

1 large tomato

2 celery stalks

1 onion

1 heaping TBS kosher salt

Finishing the soup ingredients:

1/4 of a celery stick, small dice

1/2 of a carrot, small dice

1 wedge of each red,yellow,orange bell peppers( you can use just red), small dice

1 green onion, sliced

1 roma tomato( you can use a regular tomato as well), small dice

1-2 tsp tomato paste

salt to taste

2 TBS +/- lemon juice(this depends on taste)

Finishing garnishes:

lovage/parsley/cilantro, chopped( if you have)

green onion/chives, sliced

hot jalapeno peppers

Serve with:

crusty french bread

Directions:

Making the stock:

Wash the veal and place in a large soup pot. Add the veal pieces and enough water to almost reach the top(about 13 cups). Add a heaping TBS of kosher salt. Bring to boil and skim off the scum that accumulates. add the vegetables and reduce the heat to simmer. Cover the pot. Cook for about 2 hours....the meat should be very tender. Strain the soup.

Place the stock back in the pot. Cut the veal meat off of the bones. You can leave them in larger chunks or bite-size pieces. Add the meat to the soup. Also, add the diced vegetables and tomato paste. If you notice that the soup has drastically reduced(more than half of the liquid...it shouldn't reduced too much if you kept it covered) you can add a bit of water. Don't add too much as it will dilute the stock. Adjust seasoning...you might need a bit of salt. Bring to boil. Lower heat to simmer and continue to cook for an additional 20-30 minutes( or so).

During the last 10 minutes add a few broken pieces of spaghetti pasta and the lemon juice. Garnish with sliced green onions, parsley/ lovage(leustean) or even cilantro.

Ok, I know cilantro is not traditional , but we love it! The soup tastes better the next day as the flavors are more pronounced. You can also skim off the fat that settles on top.

Warm Blueberry Almond Cake

Warm Blueberry Almond Cake... I have been enjoying a long visit with my parents and haven't had the chance to post anything. But, today, I thought I would sneak back and post a quick recipe for you.... I am still cooking and baking:).

I have seen these cute little cakes on BigOven for some time now... I thought they were the cutest little cakes. Don't you think?...The recipe has been on my mind for a while now. The thought of making small individual cakes out of nuts and fruits appealed to me and I knew I would make them one day. I finally made them...yesterday. The original recipe uses blackberries. I didn't have any and substituted some frozen blueberries. It worked for me. I am sure you can use other fruits as well. If you like almonds, or anything nutty for that matter, you will probably like these cakes. The cake is dense and nutty, but has a crispy crust which I like. They can be a tad bit sweet, so a small piece will go a long way.You can probably serve the cake with some ice cream...though I enjoyed mine plain. You can remove the cakes from the ramekins if you like. Place them on a plate with a drizzle of creme anglaise, some fruit sauce, and a few scattered fresh berries for a pretty presentation...or, you can serve warm in the ramekin. I loved the fact that they were pretty easy to make. They are so elegant and makes for a nice presentation. I thought maybe some of you would like to try it. Hope you enjoy...

You will need: adapted from BigOven

3 3/4 ounces almonds(about a scant 1 cup)

1/2 cup sugar

1/2 cup unsalted butter room temperature

1 teaspoon vanilla extract(I chose to use 1/4- 1/2 tsp almond extract)

2 large eggs

1/3 cup all purpose flour( you could probably use whole wheat )

1/8 teaspoons salt

1 1/2 cups fresh blueberries(or blackberies)*

2 tablespoons sugar

orange/lemon zest (optional)

*..I didn't measure, I just added some to the ramekins. Also, I used frozen blueberries, which I rinsed briefly and patted dry.

Directions:

Preheat oven to 400.

In a food processor, pulse the almonds with 2 TBS of sugar until finely ground.

Add the flour and salt(you can also add some orange zest, if you like). Pulse just until combined. Set aside.

In a mixer, beat the softened butter with 6 tablespoons of sugar at high speed until light and fluffy. Add vanilla(or almond extract), then each egg one at a time, beating well after each egg is added. Reduce the speed and add the almond / flour mixture. Mix to incorporate or until just combined. It will be a thick batter.

Divide batter among buttered ramekins.

I used low flat ramekins. This will make enough for 6 small ramekins. I had 4 and a larger gratin dish which I used.

Place a few blueberries( or you can use blackberries,raspberries,plums, etc..) on top and press them lightly into batter. You can sprinkle some sugar on top...it makes a crust.

Place the ramekins on a baking sheet. Bake cakes until golden brown with slightly darker edges and is firm. It should be about 20 minutes....though you would want to check at about 15 minute mark. Allow to cook on rack for about 10 minutes. Serve warm. These cakes can be quite rich...a bit of vanilla ice cream would go rather well

The cakes were removed from the ramekins...they would be fun to decorate with a fruit sauce and fresh berries...oh, and some vanilla ice cream.