Weekly Recipes

BUNGALOW KITCHEN RECIPE

Fettucini Cacio e Pepe with Romanesco

1 pound fettucini

3 tablespoons butter

1 large onion

4 cloves garlic

1/2 cup white wine

1 cup chicken stock

1 head romanesco broccoli

1 teaspoon lemon zest

2 sprigs fresh rosemary

1 teaspoon red pepper flakes

1 cup grated Parmesan, plus more for topping

1/2 cup chopped walnuts, toasted

Salt and pepper

Serves six.

Fill a large stock pot halfway with water and bring to a boil for the pasta. While waiting for the water to boil, dice the onion, mince the garlic, break the romanesco into bite-sized florets, chop the rosemary and measure out all of your ingredients.

Heat the butter in a medium-sized pot on medium-high heat. When the butter is melted, add the onions and garlic, stirring for about 5 minutes or until they begin to turn golden in color. Add the wine and cook for about 1 minute.

While the wine is cooking with the onions, the pasta water should be boiling, so add the fettucini and allow it to cook for about 12 minutes, or according to package directions.

Next, add the chicken stock to the wine and onions, then add the romanesco, lemon zest, rosemary, red pepper flakes, about 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir to combine, then place the lid on the pot and cook for 10 minutes.

Both the pasta and the vegetables should be finished around the 10 minute mark, so drain the fettucini and pour it into a large, wide serving bowl. Add the romanesco mixture and use tongs to combine.

Add the Parmesan, walnuts and another teaspoon of salt and 1/2 teaspoon of pepper, then combine thoroughly. Serve with extra Parmesan, if desired.

CARAMEL RECIPES

Soft Caramels

1/2 cup water

2 cups sugar

1 vanilla bean, pod split lengthwise and seeds scraped

1 can (14 ounces) sweetened condensed milk

1 cup light corn syrup

1 1/2 sticks (12 tablespoons) unsalted butter, softened

1 teaspoon salt

Makes about 72 pieces.

Butter well a 9-by-13-inch baking pan. Combine water, sugar, vanilla bean pod and seeds, condensed milk, corn syrup and butter in a heavy-bottomed 4-quart saucepan. Heat to a boil over high heat, stirring constantly with a heat-resistant rubber spatula. Continue stirring while cooking, lowering heat to medium-high or medium, to keep mixture at a gentle boil, until mixture reaches 245 degrees on a candy thermometer.

Remove saucepan from heat; stir in salt. Pour into prepared pan; use a fork to remove vanilla bean pod. Cool completely at room temperature, at least 2 hours. Remove sheet of caramels from pan. If caramel sticks, use an offset spatula to loosen from the pan. Cut into desired size pieces; we cut them about 1 by 1 1/2 inches. Wrap individually in cellophane or waxed paper if they won't be consumed in a day or two.

Note: A candy thermometer is the most accurate way to test the temperature of cooking sugar syrup. For these soft caramels, a second method can help determine the exact point when the proper texture is reached. At 240 degrees, begin using the spoon to remove small samples of syrup from the saucepan and immerse in ice water. After several seconds, remove sample from ice water; squeeze between your thumb and forefinger to evaluate consistency. Caramel is properly cooked when the cooled piece is firm but not hard.

Salted Cashew Caramel Chocolate Tartlets

FILLING:

2 tablespoons water

2/3 cup sugar

1 tablespoon honey

1/3 cup whipping cream

1/2 cup roasted salted cashews, rubbed in a paper towel to remove excess salt, chopped into1/4-inch pieces

12 fully baked 2 1/2-inch tartlet crusts (see note)

TOPPING:

3 ounces dark chocolate (60 percent cocoa solids), melted, cooled

1/2 cup whipping cream

1 tablespoon light corn syrup

Makes 12 to 18 tartlets.

For the filling, combine water and sugar in a medium saucepan; stir to mix. Cook over medium heat, stirring occasionally, until syrup turns a deep amber caramel color.

Meanwhile, stir honey into cream in a small saucepan; heat to a slight simmer over low heat. Cover; set aside.

When sugar mixture is ready, remove pan from heat and begin pouring in hot cream-honey mixture a little at a time to avoid caramel boiling over. Stir until caramel is smooth, returning pan to heat for a few seconds if caramel hardens. Stir in cashews. Divide filling among baked tartlet crusts, using about 1 tablespoon for each and filling within1/4-inch of the top.

For the topping, place chocolate in a mixing bowl. Heat cream and corn syrup to a simmer in a saucepan over medium heat; pour over chocolate. Whisk smooth. Spoon topping onto each tartlet, smoothing surface. Cool tarts to room temperature.

Note: For the tartlets, use a flaky buttery dough or French-style cookie dough; we found store-bought rolled crusts worked well too. You'll need enough dough for a 9-inch double-crust pie.

Ginger Caramel Sauce

1 cup whipping cream

1 1/2 tablespoons peeled, finely grated fresh ginger

1 cup granulated sugar

1/4 cup water

2 tablespoons unsalted butter

1/8 teaspoon kosher salt

Makes 1 1/2 cups.

Combine cream and ginger in a small, heavy saucepan; heat just to a simmer over medium-high heat. Remove from heat; let cream infuse, 20 to 30 minutes. Taste cream; if not gingery enough, let stand another few minutes. Strain through a fine mesh sieve into a bowl, pressing gently on the solids. Do not press hard or cream will have a vegetal taste.

Combine sugar and water in a medium, heavy saucepan; heat to a boil over medium-high heat, stirring just until sugar is moistened. Let mixture boil without stirring, but with an occasional swirl of the pan, until it is a deep amber and smells like caramel, 9 to 11 minutes. Caramel will be very hot. Remove saucepan from heat. Carefully add a little ginger-infused cream; caramel will bubble up furiously.

Return pan to low heat. Whisk in remaining cream a little at a time to avoid bubbling over, then whisk in butter and salt. Continue whisking another minute until sauce is very smooth. Remove pan from heat; let sauce cool in pan. It will thicken as it cools. Serve warm or at room temperature. Refrigerate in an airtight container for up to 3 weeks.

CHOCOLATE RECIPES

Chocolate Fudge Pie

FOR THE CRUST:

1 1/2 cups (7 ounces) finely ground Oreo cookies (see note)

4 tablespoons ( 1/2 stick) butter

FOR THE FILLING:

3 large eggs

6 tablespoons granulated sugar

6 tablespoons (3/4 stick) unsalted butter, cut into small pieces

1/3 cup (2 3/4 ounces) heavy whipping cream

10 ounces bittersweet chocolate (up to 70 percent cacao), finely chopped

1 1/2 teaspoons vanilla extract

FOR THE TOPPING:

1 1/4 cups heavy whipping cream (see note)

1 1/2 tablespoons granulated sugar

Serves eight.

For the crust: Preheat oven to 350 degrees and place a rack in the middle of the oven. Place cookie crumbs in a medium bowl and add melted butter. Stir until all the crumbs are evenly moistened. Pour into a 9-inch round pie pan. Use the heel of your hand, a tart tamper or the bottom of a drinking glass to press the crumbs from the center outward into an even layer across the bottom of the pan. Use your thumbs to press the crumbs up the side of the pan and level them at the rim.

Bake for 8 to 10 minutes. Transfer to a rack to cool completely. This crust may be stored at room temperature, covered in plastic wrap.

For the filling: Bring 2 inches of water to a low boil over medium-low heat in a medium saucepan. Place the eggs and sugar in the bowl of a stand mixer and whisk by hand to blend. Place the bowl over the simmering water (the bottom of the bowl must not touch the water) and whisk constantly to prevent the eggs from scrambling. Heat until the mixture reaches 160 degrees on an instant-read thermometer and the eggs look light in color and texture.

To check the temperature, remove the bowl from the heat so the mixture doesn't overcook while you're waiting for the thermometer to register. If the mixture has not yet reached 160 degrees, wash the thermometer (to prevent contamination from bacteria the next time you take the temperature), dry it, and then put the bowl back over the water and continue to whisk.

This step can take anywhere from 10 to 15 minutes, so be patient. Each time you check the temperature it will take longer to heat.

When the eggs reach 160 degrees, remove the bowl from the saucepan (keep water simmering) and beat on high speed for 3 minutes.

While the eggs are beating, place the butter, cream and chocolate in a medium bowl and set the bowl in the saucepan over the simmering water. Let it sit for 1 minute, then gently stir until the chocolate is melted and the mixture is smooth. Remove from the heat and wipe the bottom of the bowl dry.

Add the chocolate mixture to the eggs, lower the speed to medium, and beat until there are no streaks of egg visible. Scrape down the bowl and beat in the vanilla extract. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl, making sure that any streaks of egg are blended into the chocolate. Scrape the filling into the prepared pie crust and smooth the top. Refrigerate until cold, about 30 minutes.

For the topping: Whip the cream and sugar into firm peaks. Spread evenly over the top of the pie. Serve with raspberries or a raspberry coulis, if you wish.

Note: You could use a store-bought Oreo-cookie crust and store-bought whipped cream if you choose, but the taste will suffer.

Black and White Cookies

FOR THE COOKIES:

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

14 tablespoons (1 3/4 sticks) unsalted butter, cool but not cold

11/4 cups granulated sugar

2 large eggs

1 large egg yolk

3/4 cup buttermilk

1 tablespoon pure vanilla extract

1 tablespoon freshly grated lemon zest

FOR THE FROSTINGS:

3 3/4 cup confectioners' sugar

4 to 5 tablespoons whole milk

3 tablespoons heavy cream

2 teaspoons pure vanilla extract

1/2 cup plus 2 tablespoons dark unsweetened cocoa powder

Makes about 18 cookies.

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl, sift together the flour, baking soda, baking powder and salt.

In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar at medium-high speed until fluffy, about 2 minutes. Scrape down the bowl and add the eggs and egg yolk one at time, beating briefly after each addition. Scrape down the sides and bottom of the bowl again, and mix on low speed for 10 seconds.

Add the flour mixture in three parts, alternating with the buttermilk in two parts, mixing briefly after each addition. Scrape down the sides. Add the vanilla and lemon zest, and mix on low speed for a few more seconds.

Drop1/4 cup of dough (a1/4-cup ice cream scoop works well) onto the prepared baking sheets, leaving about 3 inches around each cookie. You'll be able to fit about 6 cookies onto each sheet.

Bake the cookies for about 17 minutes, rotating the sheets between the oven racks halfway through the baking time, until the edges are golden brown and the tops spring back when gently touched. If desired, cut heart shapes out of each cookie 15 to 30 seconds after they come out of the oven. Place the baking sheets on wire racks to cool for 5 minutes, then transfer the cookies to the racks to cool completely.

To make the frosting: In a large bowl, whisk together the confectioners' sugar, milk, cream and vanilla. If the mixture is too thick, add milk by the teaspoon until the desired consistency is reached. Pour half of the frosting (about 3/4 cup) into a separate bowl and add the cocoa powder and 1 teaspoon of water. Stir to incorporate the cocoa powder. The chocolate frosting should be about the same consistency as the "white" frosting. If it is too thick, add water by the teaspoon until you get the right balance.

Use an offset spatula to spread white frosting on half of the flat side of each cookie. Let stand until almost set, about 20 minutes. Clean the spatula and use it to spread chocolate frosting over the unfrosted half of each cookie. (If the frosting thickens up while you are working, whisk it until it loosens). Let the frosted cookies set completely, about 1 hour, before serving them.

Note: These cookies should be eaten the day they are made, but may be kept in an airtight container for up to three days.

Chocolate Mousse

6 ounces semisweet chocolate

2 tablespoons Kahlua

1 tablespoon orange juice

2 egg yolks

2 eggs

1 teaspoon vanilla extract

1/4 cup granulated sugar

1 cup heavy cream

Serves three to four.

Melt the chocolate in the Kahlua and orange juice in a small saucepan over very low heat, stirring occasionally. Set aside.

Put the egg yolks and eggs in a blender with vanilla and sugar. Blend for 2 minutes at medium high speed. Add the heavy cream and blend for 30 more seconds. Add the melted chocolate mixture and blend until smooth. Pour into a bowl or small individual cups. Refrigerate. Serve with whipped cream or raspberries.

This story was originally published February 10, 2016 at 12:00 AM with the headline "Weekly Recipes ."