Monthly Archives: April 2013

Date Squares

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Date Filling

  • 3 cups pitted dates
  • 1 1/2 tablespoons orange zest
  • 1 1/2 tablespoons unsalted butter
  • 1 cup water

Crumble

  • 2 1/2 cups rolled oats (regular or quick cook)
  • 1 1/4 cups all purpose flour
  • 1 cup golden brown sugar, packed
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, melted
  1. For filling, place all ingredients in a pot and bring up to a boil. Remove from heat and let dates sit and soak until room temperature. Purée until smooth and set aside.
  2. Preheat oven to 350° F, grease and 8-inch square pan and line bottom with parchment paper so that the paper hangs over the edge of the pan on 2 sides. Combine oats, flour, brown sugar, cinnamon and salt in a bowl. Stir in butter and blend until an even crumbly texture. Press half of the crumble into the bottom of prepared pan. Spread date filling over base and top with remaining crumble (not pressing). Bake for 40 to 45 minutes, until the top of crumble begins to brown. Allow to cool before cutting into squares.
  3. Yield: 1 8-inch square pan. Makes 16 servings.

 

Shrimp Pasta

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  • 1 pound large shrimp, peeled and deveined
  • 1 tsp. dried crushed red pepper flakes
  • 3 tbsp. olive oil
  • 1 medium onion, finely chopped
  • 1 can diced tomatoes with juices
  • 1 cup dry white wine
  • 3 garlic cloves, chopped
  • 1/4 tsp. dried oregano leaves
  • 3 tbsp. chopped fresh flat-leaf parsley
  • 3 tbsp. chopped fresh basil

In a medium bowl, toss the shrimp with the red pepper flakes.  In a large, heavy skillet, heat the oil over a medium-high flame.  Add the shrimp and saute until just cooked through, about 2 minutes.  Using a slotted spoon, transfer the shrimp to a large plate and set aside.

Add the onion to the skillet and saute until translucent.  Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens slightly, about 10 minutes.  Return the shrimp to the tomato mixture and toss to coat.  Remove from the heat and stir in the parsley and basil.

Spoon the shrimp mixture over pasta.

Creamy Curried Cauliflower Soup

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  • 2 tablespoons extra-virgin olive oil, plus more to serve
  • 2 medium white onions, thinly sliced
  • 1/2 teaspoon kosher salt, plus more to season
  • 4 cloves garlic, minced
  • 1 large head of cauliflower (about 2 pounds), trimmed and cut into florets
  • 4 1/2 cups low-sodium vegetable broth (or water)
  • 1/2 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1 1/4 teaspoon cumin
  • 1 cup coconut milk
  • Freshly-ground black pepper, to season
  • 1/4 cup finely chopped Italian parsley, for garnish (optional)
  • red chile pepper flakes, for garnish (optional)

Heat oil in a large pot over medium heat until shimmering. Cook the onions and 1/4 teaspoon salt until onions are soft and transluscent, 8-9 minutes. Reduce heat to low, add garlic and cook for 2 additional minutes. Add cauliflower, vegetable broth, coriander, turmeric, cumin, and remaining 1/4 teaspoon salt. Bring pot to a boil over medium-high heat, then reduce the heat to low. Simmer until cauliflower is fork-tender, about 15-17 minutes

Working in batches, purée the soup in a blender until smooth, and then return the soup to the soup pot. (Alternatively, use an immersion blender to purée the soup right in the pot.) Stir in the coconut milk and warm the soup. Taste and add more salt, pepper or spices if you’d like.