Ingredients

Sauce:

3-4 tablespoons olive oil

1 onion, finally diced

2 cloves garlic, diced

7-10 Fresh Tomatoes, roughly chopped (if fresh are not in season, use 2 large cans of diced tomatoes.)

2 teaspoons dried oregano

2 teaspoons dried thyme

1 teaspoon dried rosemary

1 star anise seed

½ cup red wine

½ lb ground beef

½ lb ground pork

1 teaspoon fennel seed

bunch of fresh herbs, chopped (parsley, basil, mint, oregano)

For the Lasagna:

12 lasagna sheets (either use cook or non-cook)

1 15oz ricotta container (if you don’t like ricotta, use cottage cheese, strained), seasoned with salt and pepper.

1 lb mozzarella, grated

2 cups shredded Parmesan or pecorino Romano

Directions

For the sauce, heat oil in a large heavy Dutch oven over medium heat. Add the onions, garlic, herbs and spices and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, crush the tomatoes into the pan. Add the wine and cook for an hour, stirring occasionally and tasting for seasoning. Add spices, salt and pepper as necessary.

In a sauté pan, add 2-3 tablespoons of olive oil and then combine the beef, pork and fennel seed, cooking until browned all the way through. Season generously with salt and pepper.

Transfer the meat mixture to the sauce after the sauce is cooked all the way through. Add in the bunch of fresh chopped herbs. Set aside.

If using ricotta, mix the ricotta with salt, pepper, and mix with Italian herbs or minced garlic if you want an extra bold flavor.

Heat the oven to 375.

If necessary, cook the noodles, al dente.

Straining out the meat for this first part, spoon a thick layer of sauce into the bottom of a greased 9-by-9-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce (this time with the meat) on top, then add ricotta, mozzarella and Parmesan. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella and Parmesan evenly over the top. Bake for 30-40 minutes, or until it is brown on top and bubbling. Let stand 10 minutes before serving.

The post Lasagna appeared first on WORT-FM 89.9.

Ingredients

½ cup granulated sugar

½ cup packed brown sugar

¾ cup peanut butter

¼ cup butter or margarine, softened

1 egg

1 ¼ cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

Directions

Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate until firm.

Heat oven to 375ºF.

Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

Recipe adapted from https://www.bettycrocker.com/recipes/peanut-butter-cookies/6aa18699-bad1-442a-97bf-388003acce2d

The post Peanut Butter Cookies appeared first on WORT-FM 89.9.

Ingredients

For the crust you’ll need (This recipe makes a double crust):

2 ½ cups all-purpose flour

1/2 teaspoon fine sea salt

20 tablespoons unsalted butter, cold and cut into cubes

4-12 tablespoons ice water, as needed

For the filling you’ll need:

6-8 large mangoes, peeled and cut into 1/2-inch to 3/4-inch slices

1/4-1/2 cup sugar (depending on how sweet the mangoes are)

1 1/2 teaspoon ground ginger

3 tablespoons flour

3 tablespoons lime juice

1 egg beaten with 1 tablespoon water to make an egg wash

Directions

In a food processor or with your hands, mix together the flour and salt. Add butter and mix until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and mix until the dough just comes together. It should be moist, but not wet. Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

Preheat the oven to 450

Just before you are ready to roll out the dough, cut the mangos and, in a large bowl, mix them with the sugar, ginger, flour, and lime juice.

Roll out the first half of the dough and lay into a pie plate. Pour in the filling. Roll out the second half of the dough and cover the pie. Crimp to seal the edges. Cut a few slits in the top of the pie to serve as vent holes. Brush with egg wash. Place the pie on the heated baking sheet in the oven and bake for 10 minutes. Lower the heat to 350 degrees and continue baking for another 50-55 minutes, until golden. If the edges are browning too fast, you can cover them with foil. Cool for an hour before serving. Serve with vanilla ice cream.

Adapted from: http://thewoksoflife.com/2014/05/mango-pie/

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Ingredients

2 large oranges

6 eggs

½ pound ground almonds

½ pound sugar

1 teaspoon baking powder

Preparation

Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.

Preheat oven to 400 degrees.

Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.

Bake for one hour, or until a knife inserted in the center comes out clean. Cool in the tin before turning out.

From: https://cooking.nytimes.com/recipes/3251-claudia-rodens-orange-and-almond-cake

The post Almond Orange Cake appeared first on WORT-FM 89.9.

Ingredients

6 tablespoons unsalted butter, softened, plus more for pie plate 1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup plus 2 tablespoons sugar

1 large egg

1/2 cup milk

1 teaspoon pure vanilla extract

1 pound strawberries, hulled and halved

From: http://www.marthastewart.com/336020/strawberry-cake

The post Strawberry Cake appeared first on WORT-FM 89.9.

Ingredients for Crust

1 cup all-purpose flour

½ teaspoon kosher salt

1 stick cold unsalted butter (1/4 pound), cut in 1/8-inch pieces

3 tablespoons ice water

Ingredients for Tarte Filling

5-7 eggs, whisked

1 teaspoon salt

2 tablespoons Dijon mustard

Sliced or shredded gruyere cheese (enough to cover the bottom of the tarte crust)

2-3 Tomatoes, sliced

Herb de Provence

Crust Preparation

Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal. Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours. Bring to cool room temperature before rolling.

To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.

Roll dough to a thin round approximately 13 inches in diameter, then lay dough in your tarte pan, letting it relax a bit. Fold the edges back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan.

Tarte Preparation

Broil the slices of tomatoes on a greased cooking sheet, sprinkling each generously with herb de provence and salt. They should get soft and caramelize slightly on the edges.

Preheat oven to 350 degrees

Whisk the eggs and the salt together in a bowl and set aside. Once the crust is in the pan you can gently spread the Dijon mustard over the bottom and then lay or sprinkle the Gruyere cheese on top of that. Pour in the egg mixture into the crust and bake for approximately 30 minutes, or until it is browned on top and done in the middle. At about 15 minutes in, take the tart out and arrange the broiled slices of tomatoes into the tarte. Place the tarte back into the oven to cook for the remaining time.

The post Tomato Tarte Provençal appeared first on WORT-FM 89.9.

Ingredients

For the crust:

For the filling:

Confectioners’ sugar, for dusting

Directions

Preheat the oven to 350 degrees F.

You will start by making the crust, creaming the butter and granulated sugar together with an electric mixture until creamy. In a separate bowl combine the flour and salt and then add to the butter mixture until the consistency is lightly mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides.

Bake the crust for 15 to 20 minutes, until very lightly browned. Take out of the oven and let cool. Leave the oven on.

To make the filling you will whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. And then cut and dust with confectioners’ sugar.

Copyright 1999, The Barefoot Contessa Cookbook

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Ingredients:

1 Package of Spinach Pasta (I like to use R&P Pasta)

2-3 tablespoons olive oil

1 clove garlic finely diced or grated.

1 can garbanzo beans

1-2 big bunches of fresh herbs (I like parsley and mint, but I’ve also used dill and/or basil, whatever you have that is fresh and laying around)

1/2-3/4 cup grated Parmesan cheese

Salt & pepper to taste

Directions:

Put a big pot of water on the stove to boil, generously salted. As the water is coming to temperature, you can chop up the garlic and all of the herbs. You’ll want them to be a fine consistency.

Once the water is boiling, cook the pasta according to the directions on the package. When it is ready you can drain the pasta, then put it in a large boil. Add the olive oil, garlic, garbanzo beans, and herbs. Mix together. You are looking to cool the pasta down before you put the cheese in so that it sticks to the pasta rather than melts. Once it’s cooled down, add the cheese and salt and pepper to taste. Serve warm or cool.

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Ingredients

Directions

Cook the barley for 30-40 minutes in salted water until the barley is soft yet springy. Take the pot off of the heat and strain the barley, keeping the reserve water to add in to the mixture.

While the barley is cooking you can cut up the vegetables and sauté them. Start with the onions and garlic, cooking in a sauté pan until browned. Add the diced mushrooms, continuing to cook until soft. Add the rosemary and thyme. Add the tomato paste and barley to the mixture, adding some of the reserve cooking water until the paste is distributed throughout. Cook for a few minutes longer until the mixture is moist but not wet. Fill the peppers with the mixture and place them in an oiled pan. If there is any left over mixture you can add that around the peppers. If you’ve saved the tops of the peppers, feel free to add them on top for a decorative touch.

Download recipe as PDF: Italian Stuffed Red Peppers

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Ingredients

Instructions

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