annie blog

Coffee=Mama
My youngest has started playing with toys when he gets up in the morning. And, I know, you are saying, so what? Well, he used to come get in the bed with me every single morning. He doesn’t do that anymore. Sometimes he does, sometimes he doesn’t. Yesterday morning, he and the 6 year old were playing in the play room before the bigger boys woke up. I saw them in there, and decided to make some coffee before going in there to say hi and give my morning kisses. So, I was doing something in the kitchen and accidently let the kettle whistle for a few seconds — something that I try to avoid when everyone isn’t awake. Right when E heard the whistle of the kettle, he shouted out, “GOOD MORNIN’ MOMMY!”, and kept playing with his train.

I think that it is funny that he equates a red kettle whistling with his mother being awake. Those things do go hand in hand. And, speaking of coffee, I’m going to go make some.

I Want Some Bread, Some Good Bread….
….so I’m making this today. I’ll let you know how it turns out.

Quick Brioche
1 envelope dry active yeast (about 2 1/2 teaspoons)
1/2 cup whole milk, warm (110 degrees)
2 1/4 cups unbleached all-purpose flour
6 T. butter, cut into 6 pieces
3 T. granulated sugar
1/2 t. table salt
2 large eggs

In a small bowl, whisk yeast into milk, then stir in 1 cup of flour. Cover with plastic wrap and set aside.

Put butter, sugar, and salt in food processor fitted with metal blade. Pulse at 1-second intervals several times until mixture is soft and smooth. Add eggs one at a time and process after each addition until fully incorporated. Add remaining 1 1/4 cups flour and yeast mixture. Scrape sides of workbowl and pulse at 1-second intervals to form a soft, smooth dough. Process for 15 seconds continuously.

Remove dough to generously floured work surface and knead until smooth and elastic.

Grease a loaf pan. Press the dough into a 9×5 rectangle. Then fold long sides in 1 inch toward center. Fold top down to center and then bottom edge up over seam. Pinch to seal. Place seam down in pan and cover with greased plastic wrap. Allow to rise 1 inch over top of pan. Uncover and slash the loaf in the middle — leave 1 inch unslashed on either end. Bake in a 350 degree, preheated oven for about 40 minutes or until golden brown. Cool for 5 minutes in the pan and then remove it and let it cool to room temperature on a rack turned on its side.

I Want Some Bread, Some Good Bread….
….so I’m making this today. I’ll let you know how it turns out.

Quick Brioche
1 envelope dry active yeast (about 2 1/2 teaspoons)
1/2 cup whole milk, warm (110 degrees)
2 1/4 cups unbleached all-purpose flour
6 T. butter, cut into 6 pieces
3 T. granulated sugar
1/2 t. table salt
2 large eggs

In a small bowl, whisk yeast into milk, then stir in 1 cup of flour. Cover with plastic wrap and set aside.

Put butter, sugar, and salt in food processor fitted with metal blade. Pulse at 1-second intervals several times until mixture is soft and smooth. Add eggs one at a time and process after each addition until fully incorporated. Add remaining 1 1/4 cups flour and yeast mixture. Scrape sides of workbowl and pulse at 1-second intervals to form a soft, smooth dough. Process for 15 seconds continuously.

Remove dough to generously floured work surface and knead until smooth and elastic.

Grease a loaf pan. Press the dough into a 9×5 rectangle. Then fold long sides in 1 inch toward center. Fold top down to center and then bottom edge up over seam. Pinch to seal. Place seam down in pan and cover with greased plastic wrap. Allow to rise 1 inch over top of pan. Uncover and slash the loaf in the middle — leave 1 inch unslashed on either end. Bake in a 350 degree, preheated oven for about 40 minutes or until golden brown. Cool for 5 minutes in the pan and then remove it and let it cool to room temperature on a rack turned on its side.

I Want Some Bread, Some Good Bread….
….so I’m making this today. I’ll let you know how it turns out.

Quick Brioche
1 envelope dry active yeast (about 2 1/2 teaspoons)
1/2 cup whole milk, warm (110 degrees)
2 1/4 cups unbleached all-purpose flour
6 T. butter, cut into 6 pieces
3 T. granulated sugar
1/2 t. table salt
2 large eggs

In a small bowl, whisk yeast into milk, then stir in 1 cup of flour. Cover with plastic wrap and set aside.

Put butter, sugar, and salt in food processor fitted with metal blade. Pulse at 1-second intervals several times until mixture is soft and smooth. Add eggs one at a time and process after each addition until fully incorporated. Add remaining 1 1/4 cups flour and yeast mixture. Scrape sides of workbowl and pulse at 1-second intervals to form a soft, smooth dough. Process for 15 seconds continuously.

Remove dough to generously floured work surface and knead until smooth and elastic.

Grease a loaf pan. Press the dough into a 9×5 rectangle. Then fold long sides in 1 inch toward center. Fold top down to center and then bottom edge up over seam. Pinch to seal. Place seam down in pan and cover with greased plastic wrap. Allow to rise 1 inch over top of pan. Uncover and slash the loaf in the middle — leave 1 inch unslashed on either end. Bake in a 350 degree, preheated oven for about 40 minutes or until golden brown. Cool for 5 minutes in the pan and then remove it and let it cool to room temperature on a rack turned on its side.

Spinach Artichoke Lasagna

This recipe is here by the request of Anne H. I made it several weeks ago when Jon’s students came over for Sunday lunch. Actually, I also made a traditional lasagna, too, but I wanted to have something for any of his students who might be vegetarian. It was really good. And, the recipe is pretty easy to put together even though it looks kind of long. I encourage you to try it. If you do choose to use traditional (boil) lasagna noodles, you should boil them first — but probably not all the way. I personally prefer the texture of no-boil noodles. This recipe also freezes and reheats well. Enjoy!

Ingredients:
12 lasagna noodles (I use Barilla no-boil kind)
3 teaspoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 cup white wine
1/4 cup chopped fresh basil or 1 tablespoon dried
2 cans artichoke hearts, drained (not the marinated kind)
1 (10 ounce) box frozen chopped spinach, partially thawed
1 cup chopped roasted sweet red peppers
3 tablespoons butter
3 tablespoons unbleached flour
2 cups light cream
1 cup milk
1 cup grated mozzarella cheese
3 tablespoons grated parmesan cheese
1/8 teaspoon grated nutmeg
1 cup ricotta cheese
1 egg, lightly beaten
3-4 tablespoons seasoned dry bread crumbs

Directions:
In a large nonstick frying pan over medium heat, warm the oil.
Add the onions; cook, stirring frequently, for 2 to 3 minutes, or until tender. Add the garlic and stir for 30 seconds.
Stir in the wine and basil; bring to a boil.
Add the artichokes, fresh or frozen spinach and peppers; cover and cook for 5 minutes.
Remove the lid and cook until all the liquid has evaporated.
Set aside.
In a 1-quart saucepan over medium heat, melt the butter.
Whisk in the flour; cook for 1 minute.
Slowly whisk in the cream and milk, Parmesan, and nutmeg; cook, stirring constantly, for 5 to 7 minutes, or until the sauce boils and thickens. Mix together mozzarella, ricotta, and egg in separate bowl.
Preheat the oven to 350°.
Coat a 9×13 inch glass or ceramic baking dish with nonstick spray.
To assemble the lasagna, spread 1/3 cup of the sauce in the bottom of the prepared baking dish.
Top with 4 of the noodles; spread with half of the artichoke mixture.
Layer 1/3 of cheese mixture.
Spoon 1/3 cup of the sauce over the artichoke mixture and sprinkle with 1 tablespoon of the bread crumbs.
Repeating the layering.
Top with the remaining 4 noodles.
Spread with the remaining sauce, cheese and sprinkle with the remaining 1-2 tablespoon bread crumbs.
Cover with foil and bake for 30 minutes.
Uncover and bake for 10 to 15 minutes, or until bubbly.
Let stand for 10 minutes before serving.

Spinach Artichoke Lasagna

This recipe is here by the request of Anne H. I made it several weeks ago when Jon’s students came over for Sunday lunch. Actually, I also made a traditional lasagna, too, but I wanted to have something for any of his students who might be vegetarian. It was really good. And, the recipe is pretty easy to put together even though it looks kind of long. I encourage you to try it. If you do choose to use traditional (boil) lasagna noodles, you should boil them first — but probably not all the way. I personally prefer the texture of no-boil noodles. This recipe also freezes and reheats well. Enjoy!

Ingredients:
12 lasagna noodles (I use Barilla no-boil kind)
3 teaspoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 cup white wine
1/4 cup chopped fresh basil or 1 tablespoon dried
2 cans artichoke hearts, drained (not the marinated kind)
1 (10 ounce) box frozen chopped spinach, partially thawed
1 cup chopped roasted sweet red peppers
3 tablespoons butter
3 tablespoons unbleached flour
2 cups light cream
1 cup milk
1 cup grated mozzarella cheese
3 tablespoons grated parmesan cheese
1/8 teaspoon grated nutmeg
1 cup ricotta cheese
1 egg, lightly beaten
3-4 tablespoons seasoned dry bread crumbs

Directions:
In a large nonstick frying pan over medium heat, warm the oil.
Add the onions; cook, stirring frequently, for 2 to 3 minutes, or until tender. Add the garlic and stir for 30 seconds.
Stir in the wine and basil; bring to a boil.
Add the artichokes, fresh or frozen spinach and peppers; cover and cook for 5 minutes.
Remove the lid and cook until all the liquid has evaporated.
Set aside.
In a 1-quart saucepan over medium heat, melt the butter.
Whisk in the flour; cook for 1 minute.
Slowly whisk in the cream and milk, Parmesan, and nutmeg; cook, stirring constantly, for 5 to 7 minutes, or until the sauce boils and thickens. Mix together mozzarella, ricotta, and egg in separate bowl.
Preheat the oven to 350°.
Coat a 9×13 inch glass or ceramic baking dish with nonstick spray.
To assemble the lasagna, spread 1/3 cup of the sauce in the bottom of the prepared baking dish.
Top with 4 of the noodles; spread with half of the artichoke mixture.
Layer 1/3 of cheese mixture.
Spoon 1/3 cup of the sauce over the artichoke mixture and sprinkle with 1 tablespoon of the bread crumbs.
Repeating the layering.
Top with the remaining 4 noodles.
Spread with the remaining sauce, cheese and sprinkle with the remaining 1-2 tablespoon bread crumbs.
Cover with foil and bake for 30 minutes.
Uncover and bake for 10 to 15 minutes, or until bubbly.
Let stand for 10 minutes before serving.

Spinach Artichoke Lasagna

This recipe is here by the request of Anne H. I made it several weeks ago when Jon’s students came over for Sunday lunch. Actually, I also made a traditional lasagna, too, but I wanted to have something for any of his students who might be vegetarian. It was really good. And, the recipe is pretty easy to put together even though it looks kind of long. I encourage you to try it. If you do choose to use traditional (boil) lasagna noodles, you should boil them first — but probably not all the way. I personally prefer the texture of no-boil noodles. This recipe also freezes and reheats well. Enjoy!

Ingredients:
12 lasagna noodles (I use Barilla no-boil kind)
3 teaspoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 cup white wine
1/4 cup chopped fresh basil or 1 tablespoon dried
2 cans artichoke hearts, drained (not the marinated kind)
1 (10 ounce) box frozen chopped spinach, partially thawed
1 cup chopped roasted sweet red peppers
3 tablespoons butter
3 tablespoons unbleached flour
2 cups light cream
1 cup milk
1 cup grated mozzarella cheese
3 tablespoons grated parmesan cheese
1/8 teaspoon grated nutmeg
1 cup ricotta cheese
1 egg, lightly beaten
3-4 tablespoons seasoned dry bread crumbs

Directions:
In a large nonstick frying pan over medium heat, warm the oil.
Add the onions; cook, stirring frequently, for 2 to 3 minutes, or until tender. Add the garlic and stir for 30 seconds.
Stir in the wine and basil; bring to a boil.
Add the artichokes, fresh or frozen spinach and peppers; cover and cook for 5 minutes.
Remove the lid and cook until all the liquid has evaporated.
Set aside.
In a 1-quart saucepan over medium heat, melt the butter.
Whisk in the flour; cook for 1 minute.
Slowly whisk in the cream and milk, Parmesan, and nutmeg; cook, stirring constantly, for 5 to 7 minutes, or until the sauce boils and thickens. Mix together mozzarella, ricotta, and egg in separate bowl.
Preheat the oven to 350°.
Coat a 9×13 inch glass or ceramic baking dish with nonstick spray.
To assemble the lasagna, spread 1/3 cup of the sauce in the bottom of the prepared baking dish.
Top with 4 of the noodles; spread with half of the artichoke mixture.
Layer 1/3 of cheese mixture.
Spoon 1/3 cup of the sauce over the artichoke mixture and sprinkle with 1 tablespoon of the bread crumbs.
Repeating the layering.
Top with the remaining 4 noodles.
Spread with the remaining sauce, cheese and sprinkle with the remaining 1-2 tablespoon bread crumbs.
Cover with foil and bake for 30 minutes.
Uncover and bake for 10 to 15 minutes, or until bubbly.
Let stand for 10 minutes before serving.

The S-Word
No, I’m not talking about that s-word. The s-word that I’m talking about is stress. I’ve been hearing it a lot lately, mainly people saying that the holidays are stressful, etc. I’m not usually stressed out by the holidays — well, the part about putting 4 boys in a vehicle and transporting them hundreds of miles is a bit stressful, but that isn’t the fault of the holidays. So, I have a little recommendation for those who are stressed. Listen to some music, like maybe some fun Christmas music, and, while you’re at it, drink an eggnog martini. In fact, even though I’m not stressed, I think that I’d drink one right now all except that I’m missing the cinnamon schnapps, and I think that it’s probably an important ingredient.

Eggnog Martini

1.5 oz. vodka
1.5 oz. amaretto
3 oz. eggnog
Splash of cinnamon schnapps
Sprinkle of nutmeg

• Chill the first 4 ingredients in a shaker with ice.
• Strain into a chilled martini glass.
• Sprinkle with the nutmeg.

I got the recipe from Sauce Magazine.

The S-Word
No, I’m not talking about that s-word. The s-word that I’m talking about is stress. I’ve been hearing it a lot lately, mainly people saying that the holidays are stressful, etc. I’m not usually stressed out by the holidays — well, the part about putting 4 boys in a vehicle and transporting them hundreds of miles is a bit stressful, but that isn’t the fault of the holidays. So, I have a little recommendation for those who are stressed. Listen to some music, like maybe some fun Christmas music, and, while you’re at it, drink an eggnog martini. In fact, even though I’m not stressed, I think that I’d drink one right now all except that I’m missing the cinnamon schnapps, and I think that it’s probably an important ingredient.

Eggnog Martini

1.5 oz. vodka
1.5 oz. amaretto
3 oz. eggnog
Splash of cinnamon schnapps
Sprinkle of nutmeg

• Chill the first 4 ingredients in a shaker with ice.
• Strain into a chilled martini glass.
• Sprinkle with the nutmeg.

I got the recipe from Sauce Magazine.

The S-Word
No, I’m not talking about that s-word. The s-word that I’m talking about is stress. I’ve been hearing it a lot lately, mainly people saying that the holidays are stressful, etc. I’m not usually stressed out by the holidays — well, the part about putting 4 boys in a vehicle and transporting them hundreds of miles is a bit stressful, but that isn’t the fault of the holidays. So, I have a little recommendation for those who are stressed. Listen to some music, like maybe some fun Christmas music, and, while you’re at it, drink an eggnog martini. In fact, even though I’m not stressed, I think that I’d drink one right now all except that I’m missing the cinnamon schnapps, and I think that it’s probably an important ingredient.

Eggnog Martini

1.5 oz. vodka
1.5 oz. amaretto
3 oz. eggnog
Splash of cinnamon schnapps
Sprinkle of nutmeg

• Chill the first 4 ingredients in a shaker with ice.
• Strain into a chilled martini glass.
• Sprinkle with the nutmeg.

I got the recipe from Sauce Magazine.