Trouble With Toast

Recipe: Farfalle with Golden Beets, Beet Greens, and Pine Nuts

February 21, 2011
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Howdy, howdy!  I’ve missed you, bloglets.  Here is the 30-second update: we stopped playing Fantasy TCAS because I was kicking my hubby’s ass so badly (and relatedly, that Target challenge was el stupido), I’ve been to Winston-Salem and back TWICE over the past two weeks, and now we are in NYC for the long weekend (thanks, dead Presidents).

In an effort to get back in the swing of things, I figured I’d write up this recipe while looking at the snow fall over Manhattan.  This is a nice winter dish, since the warm pasta is so comforting and it’s relatively easy to find golden beets (they had them aplenty at my local Whole Foods, where I was accosted by another shopper who wanted to know what they were and what I was going to do with them).  Husband and I both wished there were more greens in the dish – like all greens, they cook down a ton – but otherwise we really enjoyed the meal.  You could make the dish with regular beets, but the end result will be very pink pasta.

  • 1/3 cup pine nuts
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups)
  • 3 garlic cloves, minced
  • 2 bunches 2-inch-diameter golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips
  • 12 ounces farfalle (bow-tie pasta)
  • 1/3 cup grated Parmesan cheese plus additional for serving

Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.

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Recipe: Rigatoni with Shrimp, Calamari, and Basil

October 25, 2010
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While I detox from my sister’s gluttonous wedding weekend and ponder tasty diet dinners, I want to share this recipe from the wayback machine.  I made this pasta dish a month or two ago, and it really hit the spot – it was hearty and satisfying, but the seafood and veggies kept it tasting fresh and light (well, light-er).

When I made this dish, I could not find calamari ANYWHERE (I can usually get it at a small local market, but they were all out when I visited), so I just doubled the shrimp.  And speaking of shrimp, my only issue with this recipe was the processing/blending of half of the seafood.  I don’t really understand the point – I mean, it certainly imparts great shrimpy flavor, but why can’t you just leave the little guys whole?  I will definitely omit that step next time – though, maybe the calamari would make the difference?

Oh, and anyone who poo-poos the idea of cheese and seafood together?  Well, let’s just say those people are no friends of mine.

  • 1 pound uncooked large shrimp, peeled, deveined, divided
  • 14 ounces cleaned calamari (bodies only; tentacles reserved for another use), divided
  • 12 ounces rigatoni pasta
  • 6 tablespoons extra-virgin olive oil, divided
  • 3 cups thinly sliced leeks (white and pale green parts only; about 3 large)
  • 3 large garlic cloves, thinly sliced
  • 1/4 teaspoon dried crushed red pepper
  • 1 8-ounce bottle clam juice
  • 1/3 cup frozen peas, thawed
  • 4 tablespoons butter, divided
  • 1/2 cup finely grated Pecorino Romano cheese or Parmesan cheese plus additional (for serving)
  • 3/4 cup thinly sliced fresh basil, divided

Place half of shrimp in medium bowl. Slice half of calamari crosswise into 1/3-inch-wide rings and place in small bowl.

Coarsely chop remaining shrimp and calamari; place in processor. Using on/off turns, blend until shrimp mixture is finely chopped. Transfer to another medium bowl.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Meanwhile, heat 5 tablespoons oil in large skillet over medium-high heat. Add leeks, garlic, and crushed red pepper; sauté until leeks are tender but not brown, about 5 minutes. Add chopped shrimp mixture; stir until shrimp and calamari are just opaque, about 2 minutes. Add clam juice and peas; simmer until flavors blend, about 3 minutes. Stir in 3 tablespoons butter. Season with salt and pepper. Set sauce aside; cover to keep warm.

Melt remaining 1 tablespoon butter with 1 tablespoon oil in medium nonstick skillet over medium-high heat. Add reserved whole shrimp and sauté 2 minutes. Add calamari rings to shrimp; sprinkle with salt and pepper and sauté until just opaque, about 2 minutes longer. Remove from heat.

Drain pasta; return to same pot. Add chopped shrimp and calamari sauce, 1/2 cup cheese, and 1/2 cup basil and toss to blend.

Divide pasta among 4 bowls. Top each serving with sautéed shrimp mixture; sprinkle with remaining 1/4 cup basil. Pass additional cheese separately and serve.


Recipe: Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

October 22, 2010
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Happy Friday, everyone!  For my last post of the week, I thought I’d share a really tasty recipe that was a big success on my dinner table.  The spice rub for the chicken is so great for a fall meal – it has the perfect amount of heat and tastes so comforting.  I love cooking with bone-in, skin-on chicken – the extra flavor is worth any additional calories.  And, as a nutritional bonus, the chicken in this dish is joined by healthy chickpeas and tomatoes (both delicious when roasted).

The yogurt sauce and cilantro are certainly optional (in fact, I left the cilantro out because my family doesn’t like it as much as I do), but the former is nice for a cooling effect.  Don’t be afraid of the salt – it really brings out the rest of the flavors.

  • 1/4 cup extra-virgin olive oil
  • 4 garlic cloves, pressed
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 cup plain yogurt or Greek yogurt
  • 4 chicken breast halves with bones
  • 1 15-ounce can garbanzo beans (chickpeas), drained
  • 1 12-ounce container cherry tomatoes
  • 1 cup chopped fresh cilantro, divided

Preheat oven to 450. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.


Top Chef D.C. sucks, but this recipe (Pasta with Braised Chicken and Saffron Cream) definitely does not

September 21, 2010
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Well, as you can see, I’m not doing a full-on recap of the Top Chef finale – mostly because the season has been so icky-poo that I just don’t care anymore, but also partially because a RESTAURANT spoiled me as to the end result.  Seriously, I had managed all day to stay away from blogs (oh, go read Jordan Baker’s recap) and newspapers and various and sundry foodie media, and I get home and start rollin’ through the ol’ Facebook feed, and the Buckhead Life Restaurant Group had a big “CONGRATULATIONS KEVIN” status update since he used to work at one of their outposts, like, a zillion years ago.  Annoying.  Anyway, I’m clearly not sad the season is over – maybe they should just scrap TC and play continuous seasons of Top Chef Masters.

Moving on…

I may not have won the title of Top Chef, but I made this awesomesauce pasta dish last week, and it was bangin’.  As I was cleaning and consolidating my spice shelf – what? – I noticed that I had some delicious saffron strands just calling out to be used.  This recipe was the perfect choice, as the slow cooking really brought out the saffron’s flavor – and, of course, it kept the chicken nice and tender and made the whole shebang ridiculously rich and tasty.

Of course, slow-cooking takes a time commitment (duh), so don’t try to throw this together on a random Tuesday night.  However, DO try it out – it was one of the few dishes EVER about which my husband had no comment other than, “Mmmm…this is really good…nom nom nom.”

  • 2 1/2 to 2 3/4 pounds chicken thighs with skin and bones
  • 2 tablespoons olive oil
  • 2 cups chopped white onions
  • 6 garlic cloves, peeled, crushed
  • 2 cups dry white wine
  • 1 teaspoon saffron threads, crushed
  • 2 cups (or more) low-salt chicken broth
  • 1 pound paccheri (giant rigatoni) or regular rigatoni
  • 1 cup heavy whipping cream
  • 2 tablespoons (or more) fresh lemon juice
  • 2/3 cup chopped fresh basil

Sprinkle chicken with salt and pepper.  Heat oil in heavy large skillet over medium-high heat.  Add chicken, skin side down, to skillet and cook until golden, about 7 minutes per side.  Transfer chicken to plate.  Add onions and garlic to skillet (don’t discard chicken drippings); saute until onions are slightly softened, about 7 to 8 minutes.  Add wine and saffron to skillet and bring to a boil.  Continue to boil until liquid is thickened and reduced by less than half, about 8 minutes.  Add two cups chicken broth to skillet.  Return chicken to skillet; bring to boil.  Reduce heat to low.  Cover; simmer gently until chicken is very tender, about 1 hour total, turning chicken after 30 minutes to prevent burning.  Transfer chicken to plate and cool.

Reserve skillet with juices.  Remove skin and bones from chicken and discard.  Tear chicken meat into bite-sized pieces; place in medium bowl and reserve.

Cook pasta in pot of boiling salted water until just tender but still firm, stirring occasionally.  Drain; return to pot.

Meanwhile, spoon off fat from juices in skillet; discard fat.  Add cream to juices in skillet and boil until sauce is reduced to 2 1/2 cups and is thick enough to coat a spoon, about 10 minutes.  Stir in 2 tablespoons lemon juice, then chicken pieces.  Stir over medium heat until heated through, adding more broth (1/4 cup at a time) to thin sauce as needed/preferred.  Season with salt and pepper.  Add chicken mixture to pasta in pot and toss to coat.  Stir in basil.  Serve immediately.


Recipe: Jalapeno Goat Cheese Hushpuppies (and a brief TC mention)

September 15, 2010
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Okay, I just watched LAST week’s Top Chef episode, so I’m not even going to bother with any sort of recap, since you all know what happened anyway and the stupid finale is on TV tonight.  I will again refer you to Jordan Baker’s awesome recap if you are looking for humorous commentary about the show.  The best part of the episode for me?  Drooling at all of the street food and hearing my husband say, “I really want to go to Singapore.”  Yes, please, how about tomorrow?  I will call Seetoh and see if he is available.

Anywho, now that Kelly is no longer contributing her bitchitude and uber-obvious statements to the entertainment magic that is TC, we can move on to more important topics.  Like…hush puppies!  As happens sometimes, I was in the mood to deep-fry something recently, and this recipe from Bon Appetit seemed like the perfect choice.

Sadly, though, I was a little disappointed with the final product.  Yes, they fried up nicely and had good texture, and sure, any kind of fried carbohydrate is going to go over well in my household.  But in terms of flavor, these hush puppies weren’t really barking (sorry, just had to).  Perhaps an even finer chop on the jalapenos would have more evenly distributed the heat?  Perhaps some kind of additional element was needed, like onion or garlic or crushed red pepper?  I am convinced that if I play around with the recipe, I can figure out a way to make these puppies great.  To be continued…

If YOU try this recipe and figure out what’s missing, do let me know!

  • 1 cup yellow cornmeal
  • 1 1/2 tablespoons all purpose flour
  • 1 1/2 tablespoons sugar
  • 3/4 teaspoon coarse kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup buttermilk
  • 2 tablespoons beaten egg
  • 1 1/2 tablespoons chopped seeded jalapeño chile
  • 4 ounces coarsely crumbled soft fresh goat cheese (about 1 cup)
  • Canola oil or vegetable oil (for deep-frying)

Whisk first 6 ingredients in medium bowl to blend. Whisk buttermilk, egg, and chile in small bowl to blend. Stir buttermilk mixture and cheese into dry ingredients.  Add enough oil to deep medium saucepan to reach 1 1/2 inches. Attach deep-fry thermometer to pan; heat oil to 320°F to 330°F over medium heat. Working in batches of 4 or 5, drop batter by tablespoonfuls into oil. Cook until golden, turning occasionally, about 4 minutes. Using slotted spoon, transfer hush puppies to paper towels.


Recipe: Short Ribs (and leftover short rib sammiches!)

May 6, 2010
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I meant to make this dish when it was a little chillier, since nothing warms the bones like slow-cooked meat.  Instead, I chose to sweat it out over braised short ribs on a sultry April evening simply because I had been on the road for a week and was preparing to do so for another.  I needed something comforting and rich, and something I sure as hell wasn’t going to be getting from hotel room service.  So, I rustled through my torn-out “must try” magazine recipes and settled on this one, largely because it would provide tasty leftover sandwiches for my hubby while I was out of town on business.

The short ribs themselves are amazing – totally tender and meaty, and all of the aromatics will make your house smell INSANE.  There’s not a ton of active cooking time, either, so you can busy yourself with other things.  The onions take no time at all to cook, so don’t get started on them till the end of the process (if you want to eat them warm and fresh, at least).

As for the sandwiches, I’ve posted the original recipe, which calls for them to be grilled (which I’m sure would be delicious).  The logistics didn’t quite work for me to do that, but I did make cold sandwiches on fresh ciabatta bread, and they were delicious.  The onions and arugula did a nice job of cutting the richness of the meat, and even though I used good quality Colby Jack cheese, I don’t think it really added anything (possibly because it wasn’t melted).

Short Ribs:

  • 5 pounds beef short ribs
  • 1/4 cup (1/2 stick) butter
  • 3 celery stalks, chopped
  • 2 large carrots, peeled, coarsely chopped
  • 1 medium onion, chopped
  • 1 1/4 cups dry red wine
  • 1/2 cup low-salt beef broth
  • 1/3 cup medium-dry Sherry
  • 2 garlic cloves, peeled
  • 2 bay leaves
  • 1 large fresh thyme sprig

Onions:

  • 1 tablespoon butter
  • 2 large red onions, halved, thinly sliced crosswise (about 6 cups)
  • 4 1/2 tablespoons red wine vinegar
  • 1 1/2 teaspoons sugar

Assembly:

  • Butter, room temperature
  • 16 slices country-style crusty white bread
  • 12 ounces Petit Basque or Monterey Jack cheese, sliced
  • 4 cups baby arugula

Sprinkle beef with salt and pepper.  Melt butter in large wide pot over medium-high heat. Working in 2 batches, cook beef until browned, about 6 minutes per batch. Transfer to large rimmed baking sheet. Add celery, carrots, and onion to pot and sauté until beginning to soften and brown, stirring often, about 5 minutes. Add wine, broth, Sherry, garlic, bay leaves, and thyme sprig; bring to boil, scraping up browned bits. Season with salt and pepper. Return ribs to pot, propping up on sides and arranging in single layer. Cover, reduce heat to medium-low, and simmer 1 hour.

Using tongs, turn ribs over in pot. Cover and simmer until ribs are tender and sauce is very thick, occasionally rearranging ribs in pot to prevent sticking, about 1 1/2 hours longer.

Melt butter in large skillet over medium-high heat. Add onions, sprinkle with salt, and sauté until beginning to brown, stirring frequently, about 10 minutes. Add vinegar and sugar and cook until almost all vinegar is absorbed, about 1 minute. Season with salt and pepper. Transfer to microwave-safe bowl; cool.

Line 2 large rimmed baking sheets with waxed paper. Butter 8 bread slices; place 4 slices, buttered side down, on each prepared sheet. Divide short rib mixture among bread slices, about 1/2 cup for each. Divide cheese among sandwiches. Spoon about 1/4 cup onions over each sandwich. Place large handful of arugula atop onions. Top with remaining 8 bread slices. Spread bread with butter.

Heat griddle or 2 large skillets over medium heat. Working in batches, cook sandwiches until bread is golden brown and cheese melts, about 3 minutes per side. Transfer to work surface. Cut each in half on diagonal. Transfer to plates and serve.


Recipe: Sesame-Crusted Salmon with Orange-Miso Sauce

December 28, 2009
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Okay, one more cocktail party recipe before we wrap up 2009 here at TWT…

This dish started out being troublesome.  First off, my husband had to drive halfway across the state to find miso paste, despite the fact that we live in an area that has probably the highest Asian population in metro Atlanta (I would have substituted something if I knew what would work – any ideas, as a side note?).  Second, while I thought I already had ginger in the house, I realized only AFTER returning from shopping that it was no longer fresh.  Grrrr…

I made the orange miso sauce ahead of time and put it in the fridge.  However, I basically forgot about this dish until a few hours into the party, until I went into the chill chest to open a new bottle of white wine.  I stared at the salmon, torn over whether to present another appetizer or simply save the fish for a weeknight dinner.

“So…what are you going to make with that?” asked one of my guests.

“Eh, I was going to make a sesame salmon dish, but I’m not sure it’s even worth it at this point,” I replied.  “It looks like folks are slowing down, and that maybe we don’t need any more food.”  She stared at me incredulously, then narrowed her eyes and focused in on me.

“Seriously, what do I have to do to get you to make that fish???”

I laughed out loud – that was all I needed to hear.  I quickly prepped and cooked the salmon, and I arranged the skewered pieces on a platter with the sauce.  As it turns out, I am incredibly glad that I served this salmon.  It was light, tasty, easy to throw together, and a complete and utter hit.  I thought the fish was so flavorful on its own that it didn’t even need the sauce, but I was definitely in the minority there – people were grabbing stray bread and crackers just to sop up the nutty, citrusy goodness.

Moms, if you need a way to coax your kids to eat fish, this might just be the ticket.

  • 1 cup mayonnaise
  • 2 tablespoons frozen orange juice concentrate, thawed
  • 1 tablespoon yellow miso (fermented soybean paste)*
  • 1 tablespoon sesame oil
  • 1 teaspoon grated peeled fresh ginger
  • 1/2 teaspoon grated orange peel
  • 1 1/2 pounds skinless salmon fillet, cut into 3/4-inch cubes (about 48 pieces)
  • 2 tablespoons vegetable oil
  • 5 tablespoons sesame seeds (white and/or black)

Whisk first 6 ingredients in medium bowl to blend well. Season orange-miso sauce to taste with salt and pepper.

Line large baking sheet with foil. Place salmon and vegetable oil in large bowl; toss to coat. Sprinkle salmon with salt and pepper. Place sesame seeds on small plate. Coat 1 surface of each salmon piece with sesame seeds. Arrange salmon, sesame-coated side up, in single layer on prepared baking sheet.

Preheat oven to 400°F. Bake salmon uncovered until just cooked through, about 5 minutes; transfer to platter. Skewer each piece with toothpick. Serve warm, passing orange-miso sauce.


Recipe: Smoky Chipotle Hummus

December 17, 2009
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If the caramelized onion dip was the shining star of the cocktail party show, then this hummus was the unassuming supporting actor who’s a dark horse to win an Oscar (sorry, it’s the best analogy that came to mind).  It had a spicy, smoky kick that was the perfect foil to the sweetness of the onions in the other dish.  The bonus?  Hummus doesn’t even require any real cooking!  Just throw all of the ingredients in a food processor, pulse, and voila.

Don’t skimp on the lemon juice or the cilantro, as the acidic and herby notes are pretty necessary for balance in this dish.  The recipe makes a LOT of hummus, but no worries – the leftovers make a great bagel-topper or sandwich spread!

  • 2 15-ounce cans garbanzo beans (chickpeas), drained
  • 1/2 cup water
  • 1/4 cup plus 2 tablespoons tahini (sesame seed paste)
  • 3 tablespoons plus 2 teaspoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 1/2 teaspoons minced canned chipotle chilies
  • 1 large garlic clove, minced
  • 1 1/2 teaspoons ground cumin
  • 1 4-ounce jar sliced pimientos in oil, drained
  • 1/3 cup chopped fresh cilantro
  • 2 6-ounce packages roasted-garlic bagel chips

Blend garbanzo beans and next 7 ingredients in processor until smooth. Add pimientos; process, using on/off turns, until pimientos are coarsely chopped. Transfer hummus to medium bowl. Stir in cilantro. Season hummus to taste with salt and pepper. Accompany with bagel chips.


Recipe: Korean Sizzling Beef

September 29, 2009
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On a healthy diet, chicken and fish make frequent appearances.  However, sometimes you just crave that rich and meaty flavor of good old-fashioned cow.  This recipe is a great way to work some beef into the rotation without going overboard on the fat (both in the meat itself and in the cooking method.  Flank steak (or skirt steak) is fairly lean, but it can also be somewhat tough.  The marinade (think about it early and definitely leave it overnight), the slicing, and the quick, high-heat cooking time all contribute to the tenderizing of the meat.  And, of course, the marinade also gives this dish great flavor!  With the oniony kick of the scallions and the nuttiness of the brown rice, this dish is balanced and satisfying.  It’s also pretty darn quick and easy.  Just don’t spill the boiling rice all over your feet like I did.  Ouch.

  • 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons dry white wine
  • 2 large garlic cloves, very finely chopped
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons crushed red pepper
  • One 2 1/2-pound beef flank steak, cut across the grain into twenty 1/4-inch-thick slices
  • 16 scallions
  • Vegetable oil, for rubbing
  • Salt
  • Steamed rice, for serving
  • In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and crushed red pepper, stirring to dissolve the sugar. Add the sliced flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least 4 hours or overnight.

    Light a grill or heat a griddle. Rub the scallions all over with vegetable oil and grill them over high heat, turning once, until the scallions are just softened, about 2 minutes. Season with salt.

    Working in batches, grill the steak over high heat until the slices are richly browned and medium-rare, about 30 seconds per side. Transfer the steak to a serving platter and serve with the grilled scallions and steamed rice.

    Korean sizzling beef


    Recipe: Strawberry Tiramisu

    August 11, 2009
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    It is somewhat timely that one of my favorite people and bloggers, the lovely Lemmonex, is quitting drinking for a month.  I, too, am swearing off alcohol until my wedding (which is on September 5, woot!), largely because my fiance is in fitness bootcamp again, and that involves lots of booze-free, exercise-filled, low-fat fun.

    While I don’t think that swearing off the sauce means that I have to keep all spirits out of the kitchen, I think it’s probably a good thing that I made this dessert BEFORE the detox (both for blood-alcohol AND calorie reasons).  There is a LOT of Cointreau in here, but don’t let the measurements deter you–this was an extremely successful dessert, and it got better and better as the flavors meshed and mellowed.

    As you can see, this is a recipe that doesn’t involve any cooking.  If you can fold ingredients, you can make this dish.  Another bonus is that you can (and, in fact, should) make this a day in advance.  While not as rich-tasting as the classic chocolate-and-coffee flavored tiramisu, the strawberry version is still plenty sweet and definitely decadent.  And, even if you are somewhat sloppy with the construction of the layers (which I definitely was, and I blame the fumes from the liquor), the end product will still look super impressive.

    • 1 1/4 cups strawberry preserves
    • 1/3 cup plus 4 tablespoons Cointreau or other orange liqueur
    • 1/3 cup orange juice
    • 1 pound mascarpone cheese, room temperature
    • 1 1/3 cups chilled whipping cream
    • 1/3 cup sugar
    • 1 teaspoon vanilla extract
    • 52 (about) crisp ladyfingers
    • 1 1/2 pounds strawberries, divided

    Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.

    Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture. Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.

    Slice remaining strawberries. Arrange over tiramasù and serve.

    Strawberry tiramisu wholeStrawberry tiramisu slice


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