Three-Bean Torte

 

Ingredients
· 2 cans black beans, drained
· 1 can pinto beans, drained
· 1 can white beans, drained
· 2 cans red enchilada sauce
· 1 cup salsa
· 8 flour, wheat, or jalapeno tortillas
· 2 cups fresh or frozen corn
· 1/2 cup chopped cilantro
· 1 cup thinly sliced green onions
· 4 ounces Monterey Jack cheese, grated
· 8 ounces cheddar cheese, grated
 
Steps
1) preheat the oven to 350 degrees.
2) Stir together the beans in a bowl. Stir together the enchilada sauce and salsa in a separate bowl.
3) Spray a 10-inch springform pan with nonstick cooking spray. Make six layers in a pan as follows, using a little of each as you go: 1 tortilla, corn, cilantro, sauce, beans, green onion, and cheeses. Top with the remaining tortilla.
4) Bake for 30 to 40 minutes, or until bubbly and cooked throughout. Remove from oven and let stand 5 minutes. Remove sides of springform pan and set torte on a round serving plate in center of table. Garnish with a little grated cheese, if desired. Cut into wedges and serve immediately.
 
From: Quesadillas
By: Donna Kelly

 

Spiced Strawberry Clafouti

 

Ingredients

· Butter, for greasing the baking dish

· 1 pound strawberries, quartered

· 1 cup all-purpose flour, plus more for flouring the baking dish

· 1 cup sugar

· Kosher salt

· 2 large eggs

· 1 cup heavy cream

· 2 tablespoons almond extract

· 1 tablespoon grated fresh ginger

· 1/2 cup sliced almonds

· Whipped cream

 

Steps

1) Preheat the oven to 350°F. Butter and lightly flour a 7 x 11-inch (2-quart) baking dish.

2) Scatter 3 cups of the strawberries in the baking dish and set aside.

3) In a large bowl, whisk together the flour, sugar, and a small pinch of salt. Create a little well in the center of the mixture.

4) Crack the eggs into the well and add the cream, almond extract, and ginger. Using a whisk or fork, beat the egg mixture into the flour mixture until it becomes a smooth batter.

5) Pour the batter over the strawberries. Place the remaining strawberries on top and scatter the sliced almonds evenly on top.

6) Allow the batter to rest for about 15 minutes before putting the baking dish in the oven (this will make your cake soft and tender and not chewy).

7) Bake until the dough is a light golden color, 25 to 30 minutes. Serve warm or at room temperature with or without whipped cream.

 

From: Impatient Foodie: 100 Delicious Recipes for a Hectic, Time-Starved World

By: Elettra Wiedemann with

 

Red Beet Tarte Flambee

For the Topping
· 17 1/2 oz. red beets
· 1 teaspoon salt
· 1 teaspoon cumin
· 5 tablespoons red wine vinegar
· 3/4 cup + 1 tablespoon crème fraiche
· 4 green onions
· 4 tablespoons olive oil
· Fleur de Sel
· Pepper
· 3 oz. parmesan cheese
 
For the Dough
· 1 2/3 cup flour
· 2 tablespoons sunflower oil
· 1/2 teaspoon salt
 
Steps
1) For the topping, combine the beets, salt, cumin, and red wine vinegar in a pot. Fill with enough water to cover the vegetables completely. Cover and simmer for 60 to 90 minutes until tender. Cool slightly, peel, and slice thinly.
2) For the dough, combine the flour, oil, 1/2 cup + 1 teaspoon water, and salt. Knead until smooth. Cover with plastic wrap and let rise for 20 minutes. Preheat the convection oven to 375°F. Flour the work surface and turn the dough out onto it. Roll the dough to a thickness of 1/8 inch and place onto the baking sheet lined with baking parchment.
3) Spread the cream fraiche onto the dough. Clean the green onions, cut into rings, and sprinkle onto the dough along with the beets. Drizzle olive oil onto the tart and season with Fleur de Sel and pepper. Bake for 25 minutes. Grate parmesan cheese onto the tart.
 
From: The Vegetable Garden Cookbook: 60 Recipes to Enjoy Your Homegrown Produce
By: Oliver Brachat and Tobias Rauschenberger

  

National Hamburger Day

Hamburgers are known to be America’s number one food, so it’s only right that America has a National Hamburger Day, celebrated each year on May 28th. Burgers can be found at nearly every restaurant, party, and home in the U.S. They are known for pairing perfectly with french fries or a cold beer; every restaurant competes to have the “best burger around.” If you’re looking for a new way to spice up your next burger, BPL has just the thing for you. We recommended the following cookbooks: 

Cooking Light Crave! : Stacked, Stuffed, Cheesy, Crunchy & Chocolaty Comfort Foods : Pizzas, Burgers, Sandwiches, Sides & Sweets 

The Bob's Burgers Burger Book : Real Recipes for Joke Burgers By Loren Bouchard

Supernatural : the Official Cookbook : Burgers, Pies, and Other Bites from the Road By Julie Tremaine

If you don’t find what you’re looking for in these books, we promise you, there are hundreds of other burger recipes on our shelves in the 641 section of our nonfiction. We even have vegetarian and vegan options. Celebrate this national day in the yummiest way - with a juicy burger!

Luxury Macaroni & Cheese Bake

 

Ingredients
· 2 cups elbow macaroni
· Cheese Sauce (p. 207)
· 1 cup cubed cooked ham
· 16 cherry tomatoes, halved
· 1/2 cup grated cheese
· 1/2 cup dried breadcrumbs
 
Steps
1) Bring a large pan of salted water to a boil over high heat, then add the pasta and cook for 8-10 minutes, until tender but still retaining some bite. (If you don’t have your Cheese Sauce ready, now is the time to do it).
2) Drain and rinse the pasta in a colander, then add the cubed ham and halved cherry tomatoes and stir again. Pour the mixture into a large baking dish.
 
From: The Batch Lady: Meal Prep Made Easy
By: Suzanne Mulhalland

 

Ham and Cheese Scones

 

Ingredients

· 2 cups all-purpose flour

· 1 tablespoon sugar

· 1 tablespoon baking powder

· 1/2 teaspoon garlic powder

· 1/2 teaspoon kosher salt

· 1/2 cup cold unsalted butter, cut into cubes

· 3/4 cup reduced-fat buttermilk

· 1 cup shredded cheddar cheese

· 1/3 cup diced ham

· 2 tablespoons chopped fresh chives

 

Steps

1) Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.

2) In a large owl, combine the flour, sugar, baking powder, garlic powder, and salt. Add the cold butter, and use your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Do not overmix.

3) Add the buttermilk, cheese, ham, and chives and stir until a soft dough forms.

4) Working on a lightly floured surface, knead the dough 3 or 4 times, until it comes together. Using a rolling pin, roll the dough into an 8-inch circle, about 1 inch thick. Cut into wedges using a knife.

5) Place the scones 1/2 to 1 inch apart on the prepared baking sheet. Bake for 18 to 20 minutes, until firm to the touch and lightly browned. Serve immediately.

6) TO FREEZE: Place the baked scones on a baking sheet in a single layer and cover tightly with plastic wrap. Freeze overnight. Transfer the scones to freezer bags and freeze for up to 1 month. To serve, defrost at room temperature for 1 hour, then bake at 325°F until warmed, 10 to 15 minutes.

 

From: Damn Delicious Meal Prep: 115 Easy Recipes for Low-Calorie, High-Energy living

By: Chungah Rhee

 

Alex's Staff Pick

As we say goodbye to Alex, BPL’s Children's Assistant, she provides us with one final staff pick. A cookbook she said she loves from BPL’s collection is The No-Cook Cookbook by Rebecca Woollard. She stated, "I love that this cookbook gives kids safe options and inspiration without actually cooking. One of my favorite recipes is the Apple Doughnuts on page 114 because they are so cute and taste delicious! This book also teaches kids how to garden, use kitchen safety, and discusses measurements." This book just came out in 2021, and it’s Woollard’s only published book so far. If you’re looking for some easy, yet delicious recipes to get your kiddos in the kitchen, this is the book for you! This book can be found under the call number “J 641.7 Woo” in the Children’s Department of the library.

Mini Shepherd’s Pies

 

Ingredients

· 2 tablespoons olive oil

· 1 cup finely chopped carrot

· 1/2 cup finely chopped onion

· 1 1/2 pounds ground lamb

· 1/2 cup tomato paste

· 1/2 cup chopped fresh flat-leaf parsley

· 1/3 cup dry vermouth or dry white wine

· 2 teaspoons minced fresh rosemary

· Salt and freshly ground black pepper

· 1 1/2 pounds russet potatoes, peeled and cut in large chunks

· 1/4 cup half-and-half or whole milk

· 3 tablespoons unsalted butter

· 1/2 cup grated sharp cheddar cheese

 

Steps

1) Preheat oven to 375°F.

2) Heat the olive oil in a skillet over medium heat. Add the carrot and onion and cook until the carrot is nearly tender, about 5 minutes. Add the lamb ad cook until it is no longer pink, 5 to 7 minutes, breaking up the meat into small pieces as it cooks. Stir in the tomato paste, parsley, vermouth, and rosemary. Season the mixture to taste with salt and pepper and cook a few minutes longer, until well blended and cohesive. Set aside.

3) Put the potato pieces in a pan of salted water and bring to a low boil over medium-high heat. Reduce the heat to medium and simmer until the potatoes are tender when pierced with the tip of a knife, 10 to 12 minutes. Drain well and let sit for a few minutes, allowing most of the steam to evaporate. Return the potato pieces to the empty pan and mash with a potato masher o large whisk. Add the half-and-half butter and continue to mash until evenly blended and smooth. Stir in the cheese and season to taste with salt and pepper.

4) Spoon the lamb mixture into 8 (1/2-cup) ramekins or other small baking dishes. Top with the mashed potato, spreading it evenly. Set the ramekins on a rimmed baking sheet and bake until lightly browned on top and bubbly around the edges, about 25 minutes. Transfer the shepherd's pies to a platter or heatproof tray and let sit 5 to 10 minutes before serving. Serve on a warming tray to keep warm, if you wish.

 

From: Gourmet Game Night: bite-sized, mess-free eating for board-game parties, bridge clubs, poker nights, book groups, and more

By: Cynthia Nims

 

Frozen Hot Chocolate

 

Ingredients

· 4 ounces bittersweet chocolate, such as Lindt

· 1 1/2 tablespoons unsweetened cocoa powder, such as Pernigotti

· 1 1/2 tablespoons sugar

· 1/2 cup half-and-half

· 1 1/2 cups whole milk

· 4 tablespoons coffee liqueur, such as Kahlua, or brewed espresso

· 1 teaspoon pure vanilla extract

· 4 cups ice

· Sweetened Whipped Cream, for serving Grated bittersweet chocolate, for garnish Straws, for serving

 

Steps

1) Break the bittersweet chocolate into pieces and place it in a medium bowl set over a pot of simmering water, stirring occasionally, until just melted. Off the heat, whisk in the cocoa powder, sugar, and half-and-half and set aside.

2) Place 3/4 cup of the milk, 2 tablespoons of the coffee liqueur, 1/2 teaspoon of the vanilla, and half of the chocolate mixture in a blender. Add 2 cups of the ice and blend for several minutes, until the mixture is thick but not icy, like a frozen daiquiri. Pour into two ice cream soda glasses and top with a generous dollop of whipped cream and some grated chocolate. Repeat for the second two glasses. Serve ice cold with straws and long-handled spoons.

 

From: Cooking for Jeffrey

By: Ina Garten