This is my version on the classic dish, its a nod to New Orleans.
Clam Chowder
Ingredients
32 oz of chicken stock, low salt
48 clams, steamed and removed from shells and diced
1 1/2 lb red potatoes, diced but skins left on
1 quart of milk
1 stick plus 2 table spoons of unsalted butter
4 andouille sausages, diced
1/4 lb of bacon, diced
6 stalks of celery, diced
6 tomatoes, diced and seeds removed
2 medium onions, diced
1 red pepper diced
6 table spoons of flour
3/4 teaspoon of thyme leaves
salt and pepper to taste
Directions
In a large soup pot saute the onions, celery and peppers in the two table spoons of butter, do this on medium low heat so as not to brown the butter. Once tender add the chicken stock to the pot. Bring to a boil, now add the potatoes, thyme and salt and pepper. Once it returns to a boil, reduce heat to a simmer.
While the soup is simmering, render off the bacon in a skillet. Remove bacon from skillet and place on a paper towel. Next add the sausage to the skillet and saute until crisp. Remove from skillet and drain on a paper towel. Now add both to the soup.
In another pot melt the stick of butter and blend the flour in the butter. Once smooth add the milk to the pot and whisk until the milk thickens, remove from heat and set aside. You just made a bechamel.
Once the potatoes are just about tender, add the tomatoes to the pot, stir. Next add the bechamel you just made and the diced clams and simmer for no more than 10 minutes.
Serve with a nice baguette and some parsley as a garnish.
Note: if you do not want to steam the clams you will need 26 oz of diced can clams but do not throw way the liquid they are in add it to the soup at the chicken stock stage.
Enjoy Cooking
Tuesday, December 21, 2010
Monday, December 20, 2010
Carnitas
Here is my version of carnitas, it is sort of a Mexican/ French version.
Carnitas
Ingredients
4 lbs pork loin cut into two inch cubes
1/2 lb of bacon
2 medium onions large chopped
4 stalks of celery chopped into 3 inch pieces
2 red peppers cut into strips
1 cup of dried apricots
1 large orange, cut into quarters
6 whole cloves of garlic
2 teaspoon cumin seeds
2 teaspoons dried thyme
2 teaspoon dried oregano
2 dried bay leaves
Salt
Salsa of choice
Corn tortillas
Directions
In a large ceramic bowl place pork and set aside.
In a skillet of high heat place all the dried spices and seeds, heat for about a minute. Remove from heat and either grind is a coffee grinder or the old fashion way in a mortar and pestle. Sprinkle over pork with the salt and toss. Make sure all the pork has been covered by the spices. Cover and let set for at least 2 hours, the longer the better.
In a large deep skillet or dutch oven render off the bacon. Remove once crisp: the bacon is now done with its task and you can save it the crisp bacon for another dish. Now you need about a cup of fat remaining in the pan. If you are a little shy make it up with butter. Now add the pork, onions, garlic, celery, pepper, apricots and oranges to the skillet. Brown the pork on all sides. then reduce the heat to low and cover and simmer for about am hour and half. 45 minutes in remove the garlic, celery, pepper and onions.
Now uncover, remove the oranges and apricots and cook until the meat crisps up and the juices are gone. Do not over cook, you just want the outer edges crisp and the center of the meat tender.
Serve of tortillas and with your salsa of choice. I like to add some fresh sliced onions and fresh cilantro to the tortillas as well.
Enjoy Cooking
Carnitas
Ingredients
4 lbs pork loin cut into two inch cubes
1/2 lb of bacon
2 medium onions large chopped
4 stalks of celery chopped into 3 inch pieces
2 red peppers cut into strips
1 cup of dried apricots
1 large orange, cut into quarters
6 whole cloves of garlic
2 teaspoon cumin seeds
2 teaspoons dried thyme
2 teaspoon dried oregano
2 dried bay leaves
Salt
Salsa of choice
Corn tortillas
Directions
In a large ceramic bowl place pork and set aside.
In a skillet of high heat place all the dried spices and seeds, heat for about a minute. Remove from heat and either grind is a coffee grinder or the old fashion way in a mortar and pestle. Sprinkle over pork with the salt and toss. Make sure all the pork has been covered by the spices. Cover and let set for at least 2 hours, the longer the better.
In a large deep skillet or dutch oven render off the bacon. Remove once crisp: the bacon is now done with its task and you can save it the crisp bacon for another dish. Now you need about a cup of fat remaining in the pan. If you are a little shy make it up with butter. Now add the pork, onions, garlic, celery, pepper, apricots and oranges to the skillet. Brown the pork on all sides. then reduce the heat to low and cover and simmer for about am hour and half. 45 minutes in remove the garlic, celery, pepper and onions.
Now uncover, remove the oranges and apricots and cook until the meat crisps up and the juices are gone. Do not over cook, you just want the outer edges crisp and the center of the meat tender.
Serve of tortillas and with your salsa of choice. I like to add some fresh sliced onions and fresh cilantro to the tortillas as well.
Enjoy Cooking
Pickled Cat Fish
We had this fish a few years back and i asked the chef for the recipe. He sort of gave it to me but i had to figure out the rest. The fish is sort of Ceviche but then it is also cooked too and served cold. it is great to make in advance and have as a light lunch.
Picked Cat Fish
Ingredients
4 cat fish fillets, about 2 lbs
4 limes zest and juiced
1 1/4 cups olive oil
i onion diced
1 cup of white wine vinegar
1/3 cup of pickled jalapenos, sliced
6 pink pepper corns
4 cloves of garlic minced
1 teaspoon cumin seeds
1 teaspoon of fresh oregano leaves
2 fresh bay leaves
1 1/2 cups fresh cilantro, chopped stems removed
1 cup of olives of choice
Directions
In a large deep dish, ceramic, place fish and cover with juice and cover turn once with the 15 minutes they are marinating.
Drain fish, in a large skillet over medium heat, place about 4 table spoons of the olive oil, once the the oil is shimmering add fish, cook for about 4 minutes on each side or until golden brown. Transfer bake to the ceramic dish.
In the same skillet over medium heat add 2 more table spoon of oil, next add the pepper corns, cumin seeds, garlic, oregano, jalapenos and bay leaves. Saute for about two minutes. Now raise the heat to high and add the onions and vinegar, once at a boil reduce heat and summer for 5 minutes.
Pour mixture over fish and cover and place in the fridge over night. When ready to serve, drain off the liquid reserving about 1/2 a cup and keeping all the solids of the marinated (onions and jalapenos). Place the reserved marinade in a bowl and add the remaining olive oil and the lime zest, whisk. Plate the fish on a bed of cilantro, spoon the onions and jalapenos on top of the fish and finish with the some of the marinade and garnish with olives of choice.
Enjoy Cooking
Picked Cat Fish
Ingredients
4 cat fish fillets, about 2 lbs
4 limes zest and juiced
1 1/4 cups olive oil
i onion diced
1 cup of white wine vinegar
1/3 cup of pickled jalapenos, sliced
6 pink pepper corns
4 cloves of garlic minced
1 teaspoon cumin seeds
1 teaspoon of fresh oregano leaves
2 fresh bay leaves
1 1/2 cups fresh cilantro, chopped stems removed
1 cup of olives of choice
Directions
In a large deep dish, ceramic, place fish and cover with juice and cover turn once with the 15 minutes they are marinating.
Drain fish, in a large skillet over medium heat, place about 4 table spoons of the olive oil, once the the oil is shimmering add fish, cook for about 4 minutes on each side or until golden brown. Transfer bake to the ceramic dish.
In the same skillet over medium heat add 2 more table spoon of oil, next add the pepper corns, cumin seeds, garlic, oregano, jalapenos and bay leaves. Saute for about two minutes. Now raise the heat to high and add the onions and vinegar, once at a boil reduce heat and summer for 5 minutes.
Pour mixture over fish and cover and place in the fridge over night. When ready to serve, drain off the liquid reserving about 1/2 a cup and keeping all the solids of the marinated (onions and jalapenos). Place the reserved marinade in a bowl and add the remaining olive oil and the lime zest, whisk. Plate the fish on a bed of cilantro, spoon the onions and jalapenos on top of the fish and finish with the some of the marinade and garnish with olives of choice.
Enjoy Cooking
Sunday, December 12, 2010
Fruity Nut Cookies
I entered a baking contest with this recipe, i would of won but i was told: " you would of won but there were too many ingredients and steps to your recipe. Our consumer wants simple and quick". Well then that should of been in the guidelines for the contest. I have not made these cookies in about 8 years, i think i will make them this year.
Fruity Nut Cookies
Ingredients
1 1/2 cup of rough chopped macadamia nuts
1 cup of minced dried apricots
1 cup of minced dried cherries
1 cup of rough chopped almonds
1 cup of unbleached all purpose flour
1/2 cup of minced dried currants
1/2 cup of rough chopped pecans
1/2 cup of hazelnuts - you need a 1/2 cup of finely ground hazelnuts
1 stick plus 2 table spoons of unsalted butter at room temp
3/4 cup of firmly packed brown sugar, dark
1 large egg
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon of ground cloves
1/4 teaspoon of salt
1/8 teaspoon ground cardamon
Directions
Preheat oven to 350 degrees
In large bowl mix together the dried fruit, the rough chopped nuts and 1/4 cup of the flour and toss to coat. In another large bowl mix together all the dry ingredients including the ground hazelnuts.
In the stand mixer cream together the butter and sugar until light and fluffy. Next add the egg, once combined lower the speed on the mixer and slowly add the flour mixture. Once combined you will need to hand stir in the fruit and nuts.
Using spoons, drop well rounded spoon fulls of dough onto a parchment lined cookie sheet. Place the spoon fulls 2 to 2 1/2 inches apart. Bake for 10 to 12 minutes or until lightly golden brown. Transfer parchment and cookies to cooling rack.
Enjoy Cooking
Fruity Nut Cookies
Ingredients
1 1/2 cup of rough chopped macadamia nuts
1 cup of minced dried apricots
1 cup of minced dried cherries
1 cup of rough chopped almonds
1 cup of unbleached all purpose flour
1/2 cup of minced dried currants
1/2 cup of rough chopped pecans
1/2 cup of hazelnuts - you need a 1/2 cup of finely ground hazelnuts
1 stick plus 2 table spoons of unsalted butter at room temp
3/4 cup of firmly packed brown sugar, dark
1 large egg
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon of ground cloves
1/4 teaspoon of salt
1/8 teaspoon ground cardamon
Directions
Preheat oven to 350 degrees
In large bowl mix together the dried fruit, the rough chopped nuts and 1/4 cup of the flour and toss to coat. In another large bowl mix together all the dry ingredients including the ground hazelnuts.
In the stand mixer cream together the butter and sugar until light and fluffy. Next add the egg, once combined lower the speed on the mixer and slowly add the flour mixture. Once combined you will need to hand stir in the fruit and nuts.
Using spoons, drop well rounded spoon fulls of dough onto a parchment lined cookie sheet. Place the spoon fulls 2 to 2 1/2 inches apart. Bake for 10 to 12 minutes or until lightly golden brown. Transfer parchment and cookies to cooling rack.
Enjoy Cooking
Pecan Vanilla Sugar Cookies
Here is a variation on the walnut cookie recipe i posted earlier.
Pecan Vanilla Cookie
Ingredients
3 cups of pecans
2 sticks of unsalted butter room temp
1 cup unbleached all purpose flour
1/2 powdered sugar
seeds from one vanilla bean
1 teaspoon real vanilla extract
1 table spoon water
1/4 teaspoon salt
directions
Preheat the oven to 250 Degrees
Place pecans and 2 table spoons of powdered sugar in the food processor and finely grind them. Pour the pecans in a bowl with the other dry ingredients and whisk together.
In the stand mixer place the butter, vanilla seeds and the sugar and mix until light and fluffy. Next add the vanilla extract and the water. Turning the mixer to low, slowly add the flour mixture. Once combined, roll dough into 1 inch balls, place on a parchment lined cookie sheet and flatten with your thumb. Place the cookies 2 inches apart from each other. Now this is a long and slow baking time, the cookies need to bake from 50 to 60 minutes or until light golden brown. Transfer parchment and cookies to cooling rack.
You can dust this cookies like the walnut ones with powdered sugar.
Enjoy Cooking
Pecan Vanilla Cookie
Ingredients
3 cups of pecans
2 sticks of unsalted butter room temp
1 cup unbleached all purpose flour
1/2 powdered sugar
seeds from one vanilla bean
1 teaspoon real vanilla extract
1 table spoon water
1/4 teaspoon salt
directions
Preheat the oven to 250 Degrees
Place pecans and 2 table spoons of powdered sugar in the food processor and finely grind them. Pour the pecans in a bowl with the other dry ingredients and whisk together.
In the stand mixer place the butter, vanilla seeds and the sugar and mix until light and fluffy. Next add the vanilla extract and the water. Turning the mixer to low, slowly add the flour mixture. Once combined, roll dough into 1 inch balls, place on a parchment lined cookie sheet and flatten with your thumb. Place the cookies 2 inches apart from each other. Now this is a long and slow baking time, the cookies need to bake from 50 to 60 minutes or until light golden brown. Transfer parchment and cookies to cooling rack.
You can dust this cookies like the walnut ones with powdered sugar.
Enjoy Cooking
Friday, December 10, 2010
Hazelnut Sugar cookie
I came up with this variation due i though the basic sugar cookie need a lift.
Hazelnut Sugar Cookie
Ingredients
2 sticks of unsalted butter chilled and cut into cubes
3 cups unbleached flour
1 1/2 cups of powder sugar
2 large eggs plus two additional eggs just the whites
1 teaspoon of real vanilla extract
1 teaspoon of baking powder
1/4 teaspoon salt
3/4 cup of finely chopped toasted hazelnuts
Jam of choices, i use raspberry
Directions
Place in the food processor the butter and the sugar, pulse until crumbly. In large bowl whisk together the dry ingredients, excluding the nuts. Now add the two whole eggs and the the extract and pulse to combine. Next turn the processor on and add in the flour, once the dough comes together it is ready.
Preheat oven to 350 degrees.
In a small bowl whisk the egg whites until light. Place the nuts in another bowl.
Next roll the dough into one inch balls, dip them into the egg whites and then roll them in the nuts and place them onto a parchment lined cookie sheet. With you thumb make an indentation on the top of the cookie. Place the cookies two inches part. Bake for about 12 to 15 minutes or until light golden brown. As before transfer the parchment with the cookies to the cooling rack and fill the depression in the cookies with jam and let cool.
Enjoy Cooking
Hazelnut Sugar Cookie
Ingredients
2 sticks of unsalted butter chilled and cut into cubes
3 cups unbleached flour
1 1/2 cups of powder sugar
2 large eggs plus two additional eggs just the whites
1 teaspoon of real vanilla extract
1 teaspoon of baking powder
1/4 teaspoon salt
3/4 cup of finely chopped toasted hazelnuts
Jam of choices, i use raspberry
Directions
Place in the food processor the butter and the sugar, pulse until crumbly. In large bowl whisk together the dry ingredients, excluding the nuts. Now add the two whole eggs and the the extract and pulse to combine. Next turn the processor on and add in the flour, once the dough comes together it is ready.
Preheat oven to 350 degrees.
In a small bowl whisk the egg whites until light. Place the nuts in another bowl.
Next roll the dough into one inch balls, dip them into the egg whites and then roll them in the nuts and place them onto a parchment lined cookie sheet. With you thumb make an indentation on the top of the cookie. Place the cookies two inches part. Bake for about 12 to 15 minutes or until light golden brown. As before transfer the parchment with the cookies to the cooling rack and fill the depression in the cookies with jam and let cool.
Enjoy Cooking
Sugar Cookies
I have two more recipes for today, the first is a basic sugar cookie and the second is a variation of it.
Sugar Cookie
Ingredients
3 1/2 cups of unbleached flour
2 sticks of unsalted butter at room temp plus an additional 2 table spoons
1 1/4 cups raw sugar
2 large eggs
1 teaspoon real vanilla extract
1 teaspoon baking powder
1/4 teaspoon orange extract
1/4 teaspoon of salt
Directions
In a large bowl whisk together the dry ingredients.
In the stand mixer cream together the butter and the sugar i=until light and fluffy.
Now add the eggs and the extracts and mix until smooth. Lower the speed on the mixer and slowly add the flour mixture to the butter. Remove from bowl for into a ball, wrap in plastic wrap and chill for at least 4 hours or over night.
Preheat oven to 375 degrees
On a floured work surface divide ball into quarters, working with one quarter at a time roll out to about 1/8 to a 1/4 inch thick. Using the cookie cutter of choice, i use stars and moons for these. Cut out the cookies and place on a parchment lined cookie sheet about 2 inches apart. Repeat with the other quarters until done. Sprinkle cookies with decorative sugars and bake for about 6 to 8 minutes or until edges are light;y brown. Transfer parchment with the cookies on it to a cooling rack.
Enjoy Cooking
Sugar Cookie
Ingredients
3 1/2 cups of unbleached flour
2 sticks of unsalted butter at room temp plus an additional 2 table spoons
1 1/4 cups raw sugar
2 large eggs
1 teaspoon real vanilla extract
1 teaspoon baking powder
1/4 teaspoon orange extract
1/4 teaspoon of salt
Directions
In a large bowl whisk together the dry ingredients.
In the stand mixer cream together the butter and the sugar i=until light and fluffy.
Now add the eggs and the extracts and mix until smooth. Lower the speed on the mixer and slowly add the flour mixture to the butter. Remove from bowl for into a ball, wrap in plastic wrap and chill for at least 4 hours or over night.
Preheat oven to 375 degrees
On a floured work surface divide ball into quarters, working with one quarter at a time roll out to about 1/8 to a 1/4 inch thick. Using the cookie cutter of choice, i use stars and moons for these. Cut out the cookies and place on a parchment lined cookie sheet about 2 inches apart. Repeat with the other quarters until done. Sprinkle cookies with decorative sugars and bake for about 6 to 8 minutes or until edges are light;y brown. Transfer parchment with the cookies on it to a cooling rack.
Enjoy Cooking
Gingerbread bars
Here is another recipe that i got direction on from the Owners of a Germany deli in Yorkville here in the city. When i was trying to figure out the other gingerbread cookie, i was told that gingerbread was a bread and that it was traditionally made with Kirschwasser (a brandy) and there was fruit add to the bread.
Here is the twist on the twist.
Gingerbread bars
Ingredients
4 cups of unbleached flour
1 1/4 cups of raw local honey
1 cup of raw sugar
1 cup of almonds, chopped between a dice and a mince
1/3 cup of Kirschwasser
1/4 cup of candied lemon peel, minced
1/4 cup of candied orange peel, minced
2 teaspoons of ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon ground cardamon
1/8 teaspoon salt
Icing
1 cup powdered sugar
1 table spoon of water
2 teaspoons of Kirschwesser
1/2 teaspoon real vanilla extract
Directions
In a large sauce pan add the honey and the sugar. Over medium high heat whisk mixture until the sugar has dissolved: the mixture may need to boil to get the sugars to dissolve. Remove from heat and allow to cool for at least 3 minutes.
In a large bowl whisk together the remaining dry ingredients.
Once the sugar mixture has cooled whisk in the Kirschwesser. Next add the candied fruit and the almonds. Switching to a spoon stir in the flour. Once combined pour the dough into a greased 9 by 13 inch pan (spraying the pan with Pam will do). Place a parchment paper strip around the edges of the pan, you will see why later. You will need to scrap the dough out of the sauce pan it is very sticky. Smooth out the dough and then let the dough sit for about half hour to an hour before baking.
Preheat the oven to 325 degrees.
Bake for about 30 to 35 minutes or until a tooth pick come out clean. You also want a nice golden brown color on the top. Place on a cooling rack. Once cool enough to handle turn the pan upside down and remove the gingerbread: note - you want the parchment attached to the bread. Place on a nice decorative plate and keep the parchment on for now.
Next mix together the icing. Like before you do not want it too running or too thick. Pour the icing on top of the bread. The parchment will keep the icing from running down the sides. Let cool and set before removing the parchment.
A note: the icing will crack when cutting, if you wish you can score the icing when it is still warm to prevent the cracking.
Enjoy Cooking
Gingerbread cookies, with a twist
This is a twist on the traditional gingerbread cookies. I had these cookies once when i was in Switzerland, i wanted to make them my self, so I asked the bakery i got the cookies from if they would give me the recipe. They said, "the cookies are what you call a fruit cake in a cookie". Well it is sort of that, i did not get the recipe but i did find out that the bakery use honey in the recipe as the wet ingredient. It took me a few tries to figure it out.
Gingerbread cookies with a twist
Ingredients
3 cup unbleached all purpose flour
3/4 cup of raw local honey
3/4 cup raw dark brown sugar
1/2 cup of almonds
1/2 cup candied fruit
1 large egg
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamon
1/2 teaspoon baking soda
Icing
1/2 cup powdered sugar
1 1/2 teaspoons of water
1/2 teaspoon real vanilla extract
1/2 teaspoon orange extract
Directions
Place almonds into the food processor and grind them until very fine. Remove the almonds and next mince up the candied fruit, you want them in very small pieces but not pureed.
In a large bowl whisk together the dry ingredients including the almonds that were finely ground. Next stir in the minced candied fruit.
In the stand mixer place the balance of the ingredients and mix until well combined. I usually let the mix run for about 2 minutes or so. Now reduce the speed and slowly add the dry ingredients, there will be a point that the dough will start to clump, that is OK. Once all combined, dump the dough onto a piece of plastic wrap and form into a ball and wrap it up. Place in the fridge for at least 2 hours or longer.
Preheat oven to 350 degrees
On a floured work surface divided the ball into quarters. Working with one quarter at a time roll it out to about 1/4 thick. Using the cookie cutter of your choice, i usually a tree shape for these. Cut out the cookies and place them about 2 inches apart on a parchment line cookie sheet. Repeat with the remaining quarters and of course save the scraps from each roll out and combine and roll out to cut additional cookies.
Bake for about 12 to 14 minutes. You want the cookies to be a light golden brown, also the cookies will puff out a bit when baking. Remove when done and like the trick i used before slide the parchment with the cookies on them to a cooling rack.
While the cookies are cooling mix together the icing. This a traditional icing but you do not want it too thick or too runny. If it does be come to thick add a bit of water or if it becomes too runny add more sugar. Now i usually brush on the icing as if the tree have snow piled on the branches and then dust them with sugar glitter to give them a bit of a sparkle of snow.
Enjoy Cooking
Thursday, December 9, 2010
Red Velvet cookies
I do not know why I did not think of this sooner?
Red Velvet Cookie
Ingredients
8oz of white chocolate
1 stick of unsalted butter
2 1/4 cups of unbleached all purpose flour
2 teaspoons of baking powder
pinch of salt
4 large eggs
2 cups of raw sugar
1 teaspoon of real vanilla extract
2 table spoons of red food coloring
Powder sugar
4oz of cream cheese – soften
1/2 cup powdered sugar
1/4 to a 1/3 cup heavy cream – it depends on how thick you like your icing
1 teaspoon real vanilla extract
Directions
In a large bowl mix together the flour, baking powder and salt.
In a double boiler place white chocolate , broken up with the butter; keep over the heat until 2/3 of the way melted, then remove and whisk until smooth.
In the stand mixer place eggs, vanilla, red food coloring and raw sugar and beat until smooth. Now slowly add the chocolate mixture into the egg mixture. The chocolate should be cool enough not to cook the eggs, but just in case add the chocolate mixture very slowly. Once combined and smooth add flour mixture a third at a time. Once all combined, remove bowl from mixer, cover and chill for at least 4 hours, it is best over night.
Preheat oven to 350 degrees.
With your hands, roll the dough into 1 inch balls, place on parchment lined cookie sheets, about 2 inches part, slightly flatten to prevent them from rolling around. Only roll enough at a time to bake, these do not do well if they sit a room temp prior to baking.
Bake for about 12 minutes; once the start to crackle on top and the surface is dry to the touch. You should be able to lift the edge of a cookie with a spatula and it holds together. Remove from the oven and with a bit of quickness slide the cookies and parchment paper from cookie sheet onto a cooling rack.
While cookies are cooling place all the ingredients for the icing into a bowl and blend until smooth - now I do not like a real sweet icing, if the icing is not sweet enough for you just add more sugar. Frost cooled cookies and enjoy.
Enjoy Cooking
Red Velvet Cookie
Ingredients
8oz of white chocolate
1 stick of unsalted butter
2 1/4 cups of unbleached all purpose flour
2 teaspoons of baking powder
pinch of salt
4 large eggs
2 cups of raw sugar
1 teaspoon of real vanilla extract
2 table spoons of red food coloring
Powder sugar
4oz of cream cheese – soften
1/2 cup powdered sugar
1/4 to a 1/3 cup heavy cream – it depends on how thick you like your icing
1 teaspoon real vanilla extract
Directions
In a large bowl mix together the flour, baking powder and salt.
In a double boiler place white chocolate , broken up with the butter; keep over the heat until 2/3 of the way melted, then remove and whisk until smooth.
In the stand mixer place eggs, vanilla, red food coloring and raw sugar and beat until smooth. Now slowly add the chocolate mixture into the egg mixture. The chocolate should be cool enough not to cook the eggs, but just in case add the chocolate mixture very slowly. Once combined and smooth add flour mixture a third at a time. Once all combined, remove bowl from mixer, cover and chill for at least 4 hours, it is best over night.
Preheat oven to 350 degrees.
With your hands, roll the dough into 1 inch balls, place on parchment lined cookie sheets, about 2 inches part, slightly flatten to prevent them from rolling around. Only roll enough at a time to bake, these do not do well if they sit a room temp prior to baking.
Bake for about 12 minutes; once the start to crackle on top and the surface is dry to the touch. You should be able to lift the edge of a cookie with a spatula and it holds together. Remove from the oven and with a bit of quickness slide the cookies and parchment paper from cookie sheet onto a cooling rack.
While cookies are cooling place all the ingredients for the icing into a bowl and blend until smooth - now I do not like a real sweet icing, if the icing is not sweet enough for you just add more sugar. Frost cooled cookies and enjoy.
Enjoy Cooking
Friday, December 3, 2010
Pulled Pork
Ok i have gotten so many requests for this recipe, that i am caving in and posting it. I have only made this a few times but i guess the feed back on this dish has spread to others.
Pulled Pork
Ingredients
1 5 1/2- to 6-pound boneless pork shoulder
3 teaspoons kosher salt
1 teaspoon black pepper
6 teaspoons cumin seeds
3 teaspoons yellow mustard seeds
1 cup (1 12-ounce jar) apricot preserves
1 cup dries apricots
3 limes – cut into quarters
3 jalapeños, sliced into rings and seeded
2 small red onions, roughly chopped
Sauce
¾ cup Molasses
¾ cup raw honey
½ cup dark brown sugar
6 table spoons tomato paste
¼ cup brown rice vinegar
6 garlic cloves minced
2 table spoon paprika
1 cup fresh cilantro leaves, stems removed
Heat oven to 225 degrees
Line with foil a large deep baking pan – have the foil go in both directions, you want to completely wrap the pork tightly.
Next place the pork shoulder in the middle of the pan, insert the dried apricots into the area where the shoulder bone was removed. Also sprinkle in the spices, salt and pepper. Next cover the pork with the apricot preserves and the balance of the spices. Place the jalapenos, onions, limes and the balance of the dries apricots around the pork: and salt and pepper to taste. Now tightly wrap the pork – I usually tent it down in one direction and then in the other.
Place in the oven and slow cook for 6 hours, in the last hour raise the temp to 300 degrees.
Remove from oven and open the foil and let the steam release. Let the pork rest for 20 minutes in the pan with the foil open. After the 20 minutes remove the pork from the pan. Now pour the entire pan contents into a large sauce pot and add all the sauce ingredients to the pot. Bring to a boil and then reduce the heat to a rolling simmer. Simmer for about 20 to 30 minutes; you want to reduce the volume by 25%.
Now with two forks start to shred the pork discarding the fat as you go. Place the pork back into the pan it came from (foil removed).
After the sauce has reduced by 25%, remove the lime rinds, and puree the sauce in a blender until smooth. Do in batches and be careful since the sauce is very hot.
Pour some of the sauce over the pork, sprinkle with the cilantro and cover and return the pan to the oven for an additional 25 minutes.
Serve with tortillas or rolls or just chips. I place the remaining sauce into a squeeze bottle and let the eater place as much sauce as they want on the pork.
Enjoy Cooking
Pulled Pork
Ingredients
1 5 1/2- to 6-pound boneless pork shoulder
3 teaspoons kosher salt
1 teaspoon black pepper
6 teaspoons cumin seeds
3 teaspoons yellow mustard seeds
1 cup (1 12-ounce jar) apricot preserves
1 cup dries apricots
3 limes – cut into quarters
3 jalapeños, sliced into rings and seeded
2 small red onions, roughly chopped
Sauce
¾ cup Molasses
¾ cup raw honey
½ cup dark brown sugar
6 table spoons tomato paste
¼ cup brown rice vinegar
6 garlic cloves minced
2 table spoon paprika
1 cup fresh cilantro leaves, stems removed
Heat oven to 225 degrees
Line with foil a large deep baking pan – have the foil go in both directions, you want to completely wrap the pork tightly.
Next place the pork shoulder in the middle of the pan, insert the dried apricots into the area where the shoulder bone was removed. Also sprinkle in the spices, salt and pepper. Next cover the pork with the apricot preserves and the balance of the spices. Place the jalapenos, onions, limes and the balance of the dries apricots around the pork: and salt and pepper to taste. Now tightly wrap the pork – I usually tent it down in one direction and then in the other.
Place in the oven and slow cook for 6 hours, in the last hour raise the temp to 300 degrees.
Remove from oven and open the foil and let the steam release. Let the pork rest for 20 minutes in the pan with the foil open. After the 20 minutes remove the pork from the pan. Now pour the entire pan contents into a large sauce pot and add all the sauce ingredients to the pot. Bring to a boil and then reduce the heat to a rolling simmer. Simmer for about 20 to 30 minutes; you want to reduce the volume by 25%.
Now with two forks start to shred the pork discarding the fat as you go. Place the pork back into the pan it came from (foil removed).
After the sauce has reduced by 25%, remove the lime rinds, and puree the sauce in a blender until smooth. Do in batches and be careful since the sauce is very hot.
Pour some of the sauce over the pork, sprinkle with the cilantro and cover and return the pan to the oven for an additional 25 minutes.
Serve with tortillas or rolls or just chips. I place the remaining sauce into a squeeze bottle and let the eater place as much sauce as they want on the pork.
Enjoy Cooking
Thursday, December 2, 2010
Spiced Shrimp Salad
I like making this dish at this time of year due to all the nice citrus that is in season.
Spiced Shrimp Salad
Ingredients
Sauce
2 blood orange
1 grapefruit
2 Tangelos
Olive oil
2 table spoons of Dill
1/4 teaspoon of Cayenne pepper
1 teaspoon of red pepper flakes
Salad
2 blood oranges
2 pink grape fruit
2 tangelos
1 cup pomegranate seeds
5 cloves of garlic - minced
2 jalapeno - minced
3 cups of fresh basil, stems removed
salt & pepper to taste
Shrimp
2 pounds of raw shrimp, pealed and cleaned with the tails on
1 cup of flour
1 teaspoon of cayenne pepper
1 teaspoon of chili powder
2 teaspoons of cumin
1 teaspoon of fresh ground pepper
safflower oil
Directions
Sauce
Zest the Tangelos
Peal all of the fruit including the tangelos, slice into quarters and place in the food processor and puree.
Now strain the mixture removing all the pulp and other matter.
Place juice in a mixing bowl and add an equal amount of olive oil. Add the balance of the ingredients and the zest and and whisk to combine.
Set this aside, you will need to re-whisk prior to serving.
Salad
Peal all of the fruit and take a part into sections and place in a bowl. Add garlic, jalapenos and salt and pepper: toss, cover and chill for at least an hour.
The basil and the pomegranate seeds will be used when we plate the dish.
Shrimp
In a bowl add all of the dry ingredients and mix well together.
In a large skillet add enough oil to coat the bottom of the pan about a 1/8 to 1/4 of an inch, place on medium to high heat.
Dredge shrimp in the flour mixture and place in the hot oil about 3 minutes on one side and half the time on the other side. Place fried shrimp on a cooling grate on top of a cookie sheet.
Plating
on six salad plate pile the basil, next arrange the fruit slice in a nice spiral on the center of the plate. Add pomegranate seeds to each plate. Re-whisk the sauce and spoon over the fruit, i place the balance of the sauce in a severing container should anyone wants more sauce. Now place shrimp on top of the fruit, about 3 to 4 per person based on how many were in the 2 pounds . Serve
Enjoy Cooking
Spiced Shrimp Salad
Ingredients
Sauce
2 blood orange
1 grapefruit
2 Tangelos
Olive oil
2 table spoons of Dill
1/4 teaspoon of Cayenne pepper
1 teaspoon of red pepper flakes
Salad
2 blood oranges
2 pink grape fruit
2 tangelos
1 cup pomegranate seeds
5 cloves of garlic - minced
2 jalapeno - minced
3 cups of fresh basil, stems removed
salt & pepper to taste
Shrimp
2 pounds of raw shrimp, pealed and cleaned with the tails on
1 cup of flour
1 teaspoon of cayenne pepper
1 teaspoon of chili powder
2 teaspoons of cumin
1 teaspoon of fresh ground pepper
safflower oil
Directions
Sauce
Zest the Tangelos
Peal all of the fruit including the tangelos, slice into quarters and place in the food processor and puree.
Now strain the mixture removing all the pulp and other matter.
Place juice in a mixing bowl and add an equal amount of olive oil. Add the balance of the ingredients and the zest and and whisk to combine.
Set this aside, you will need to re-whisk prior to serving.
Salad
Peal all of the fruit and take a part into sections and place in a bowl. Add garlic, jalapenos and salt and pepper: toss, cover and chill for at least an hour.
The basil and the pomegranate seeds will be used when we plate the dish.
Shrimp
In a bowl add all of the dry ingredients and mix well together.
In a large skillet add enough oil to coat the bottom of the pan about a 1/8 to 1/4 of an inch, place on medium to high heat.
Dredge shrimp in the flour mixture and place in the hot oil about 3 minutes on one side and half the time on the other side. Place fried shrimp on a cooling grate on top of a cookie sheet.
Plating
on six salad plate pile the basil, next arrange the fruit slice in a nice spiral on the center of the plate. Add pomegranate seeds to each plate. Re-whisk the sauce and spoon over the fruit, i place the balance of the sauce in a severing container should anyone wants more sauce. Now place shrimp on top of the fruit, about 3 to 4 per person based on how many were in the 2 pounds . Serve
Enjoy Cooking
Wednesday, December 1, 2010
Bread Pudding
I love to make this and variations of the below recipe at this time of year. It just says winter to me. It is pretty simple to make.
Bread Pudding
Ingredients
1 Italian panettone, about 1.2 pounds
Unsalted butter, for greasing the dish
4 extra-large whole eggs
8 extra-large egg yolks
3 cups half-and-half
2 cup crème friache
2 teaspoons pure vanilla extract
1 teaspoon ground cardamom
1/2 teaspoon dried basil
1/2 cup raw sugar
½ cup walnuts, chopped
1/2 cup pecans, chopped
½ cup dried Cherries
½ cup currents
Directions
Preheat the oven to 350 degrees F.
Cut the Panettone loaf into 1-inch cubes and place on a sheet pan in a single layer. Toast the panettone for 10 minutes, until lightly browned.
Grease a 9 by 12 by 2-inch baking dish with the butter. Place the panettone cubes in the baking dish. Add the nuts, cherries and currents to the pan and toss.
In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, crème friache, vanilla extracts, cardamom, basil and sugar. Pour this custard mixture over the panettone. Set aside for 10 minutes so the bread soaks up the custard.
Place the baking dish into a larger pan and add very hot tap water to the larger pan until it's halfway up the side of the baking dish. Cover the larger pan with aluminum foil, making a tent of the foil so it doesn't touch the pudding: I use takeout chop sticks to hold up the foil. Cut a few holes in the foil to allow steam to escape. Bake the pudding for 45 minutes. Uncover and bake for 40 to 45 more minutes, until the custard is set and the top of the pudding is light golden brown. Allow to cool for 15 minutes. Serve warm or at room temperature.
I have also made this with apricots, pumpkin and fresh berries. Depending on the time of year you may need to use a nice bread if the panettone is not available.
Enjoy Cooking
Bread Pudding
Ingredients
1 Italian panettone, about 1.2 pounds
Unsalted butter, for greasing the dish
4 extra-large whole eggs
8 extra-large egg yolks
3 cups half-and-half
2 cup crème friache
2 teaspoons pure vanilla extract
1 teaspoon ground cardamom
1/2 teaspoon dried basil
1/2 cup raw sugar
½ cup walnuts, chopped
1/2 cup pecans, chopped
½ cup dried Cherries
½ cup currents
Directions
Preheat the oven to 350 degrees F.
Cut the Panettone loaf into 1-inch cubes and place on a sheet pan in a single layer. Toast the panettone for 10 minutes, until lightly browned.
Grease a 9 by 12 by 2-inch baking dish with the butter. Place the panettone cubes in the baking dish. Add the nuts, cherries and currents to the pan and toss.
In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, crème friache, vanilla extracts, cardamom, basil and sugar. Pour this custard mixture over the panettone. Set aside for 10 minutes so the bread soaks up the custard.
Place the baking dish into a larger pan and add very hot tap water to the larger pan until it's halfway up the side of the baking dish. Cover the larger pan with aluminum foil, making a tent of the foil so it doesn't touch the pudding: I use takeout chop sticks to hold up the foil. Cut a few holes in the foil to allow steam to escape. Bake the pudding for 45 minutes. Uncover and bake for 40 to 45 more minutes, until the custard is set and the top of the pudding is light golden brown. Allow to cool for 15 minutes. Serve warm or at room temperature.
I have also made this with apricots, pumpkin and fresh berries. Depending on the time of year you may need to use a nice bread if the panettone is not available.
Enjoy Cooking
Tuesday, November 30, 2010
Olive Cheese Cake
I have been looking through recipes that i have not made in a long while. I first made this cake 4 years ago after taking a class at the CIA here in NYC and it got me thinking that not all cakes need to be sweet. So i experiment with various ingredients and came upon this and a few others. But i like this one the best since it is great to serve with wine.
Olive Cheese Cake
Ingredients
4 cups of all purpose flour, unbleached of course
1 cup of pancetta - diced
1 cup of reblochon cheese or a brie works well too - cubed
1 cup of pitted black olives (please not the one in a can, gets some really great olives for this)
1 cup of milk
3/4 cup creme fraiche
3/4 cup of fresh grated parmesan cheese
3 1/2 table spoons of unsalted butter - melted
1 large egg
1 table spoon fresh thyme
1 table spoon fresh dill
1 table spoon fresh rosemary
1 table spoon baking powder
1 teaspoon salt
Fresh ground black pepper
Directions
Grease 3 mini loaf pans or one 5 x 9 pan
Preheat oven to 350 degrees
In a large skillet render the pacetta until golden brown. Remove from pan and place in a bowl with the olives and set aside.
In a large bowl whisk together the flour, baking powder, fresh herbs, salt and pepper. Next add the cubed reblochon, pancetta/olive mixture and half of the parmesan cheese.
In other bowl whisk together the milk, egg, butter and creme fraiche.
Now with a non stick spoon mix the wet into the flour bowl. Once it is all combine well it is ready to spoon into the pan, but first sprinkle 2/3rds of the remaining parmesan cheese evenly in the pan, then spoon in the batter and top off with the remaining cheese.
Bake for about 40 minutes or until a tooth pick comes out clean. If you hit cheese try again with another tooth pick.
Let cool for 10 minutes before removing from pan.
You and also makes these into muffins, you will just need to reduce the baking time to about 20 to 25 minutes.
I have also made this with mushrooms, a ham and cheese one - play with the options you will be surprised what you come up with.
Enjoy Cooking
Olive Cheese Cake
Ingredients
4 cups of all purpose flour, unbleached of course
1 cup of pancetta - diced
1 cup of reblochon cheese or a brie works well too - cubed
1 cup of pitted black olives (please not the one in a can, gets some really great olives for this)
1 cup of milk
3/4 cup creme fraiche
3/4 cup of fresh grated parmesan cheese
3 1/2 table spoons of unsalted butter - melted
1 large egg
1 table spoon fresh thyme
1 table spoon fresh dill
1 table spoon fresh rosemary
1 table spoon baking powder
1 teaspoon salt
Fresh ground black pepper
Directions
Grease 3 mini loaf pans or one 5 x 9 pan
Preheat oven to 350 degrees
In a large skillet render the pacetta until golden brown. Remove from pan and place in a bowl with the olives and set aside.
In a large bowl whisk together the flour, baking powder, fresh herbs, salt and pepper. Next add the cubed reblochon, pancetta/olive mixture and half of the parmesan cheese.
In other bowl whisk together the milk, egg, butter and creme fraiche.
Now with a non stick spoon mix the wet into the flour bowl. Once it is all combine well it is ready to spoon into the pan, but first sprinkle 2/3rds of the remaining parmesan cheese evenly in the pan, then spoon in the batter and top off with the remaining cheese.
Bake for about 40 minutes or until a tooth pick comes out clean. If you hit cheese try again with another tooth pick.
Let cool for 10 minutes before removing from pan.
You and also makes these into muffins, you will just need to reduce the baking time to about 20 to 25 minutes.
I have also made this with mushrooms, a ham and cheese one - play with the options you will be surprised what you come up with.
Enjoy Cooking
Saturday, November 27, 2010
Pumpkin Soup
A quick and easy soup to have this time of year.
Pumpkin Soup
Ingredients
32 oz of low salt chicken stock
2 16 oz cans of pure pumpkin puree
1 cup sour cream
2 table spoons molasses
2 table spoons raw honey
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon of fresh grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/2 cup cilantro, chopped and stems removed
Salt and pepper to taste
Directions
In a large soup pot over medium high heat place the chicken stock and bring to a boil, reduce heat and whisk in the pumpkin puree, spices, molasses and honey and simmer for about 25 minutes. Now add the sour cream, stir and simmer for an additional minute or so, so that the cream has warmed. Remove from heat stir in 1/4 cup of the cilantro, ladle into bowls. Sprinkle bowls with the additional cilantro and serve.
Pumpkin Soup
Ingredients
32 oz of low salt chicken stock
2 16 oz cans of pure pumpkin puree
1 cup sour cream
2 table spoons molasses
2 table spoons raw honey
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon of fresh grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/2 cup cilantro, chopped and stems removed
Salt and pepper to taste
Directions
In a large soup pot over medium high heat place the chicken stock and bring to a boil, reduce heat and whisk in the pumpkin puree, spices, molasses and honey and simmer for about 25 minutes. Now add the sour cream, stir and simmer for an additional minute or so, so that the cream has warmed. Remove from heat stir in 1/4 cup of the cilantro, ladle into bowls. Sprinkle bowls with the additional cilantro and serve.
Simple Squid with Vinaigrette
I make this all the time and Michael asked why i never posted it - Hmm i thought i had - here it is - it is really simple to make
Simple Squid with Vinaigrette
Ingredients
1 pound of cleaned Squid
1 onion chopped
2 limes, zest and juice
1 jalapeno, diced
4 cloves of garlic, minced
1/4 cup olive oil
1/4 teaspoon red pepper flakes
Salt and pepper to taste
2 cups chopped baby Bok Choy
1 cup Italian fry peppers, chopped
1 cup chopped tomatoes, seeds removed
Directions
Arrange bok choy, Italian peppers and tomatoes into four bowls and set aside
In a bowl place lime zest and juice, jalapeno, garlic, salt & pepper and red pepper flakes and have it ready by the stove. In a large skillet over medium high heat add the olive oil and onions and saute until soft. Next add the Squid and stir for about 2 minutes, remove from heat and add the lime mixture to pan and stir for an additional minute and spoon over greens. Note make sure to also add the liquid from the pans to the bowls and serve. Simple as that.
Enjoy Cooking
Simple Squid with Vinaigrette
Ingredients
1 pound of cleaned Squid
1 onion chopped
2 limes, zest and juice
1 jalapeno, diced
4 cloves of garlic, minced
1/4 cup olive oil
1/4 teaspoon red pepper flakes
Salt and pepper to taste
2 cups chopped baby Bok Choy
1 cup Italian fry peppers, chopped
1 cup chopped tomatoes, seeds removed
Directions
Arrange bok choy, Italian peppers and tomatoes into four bowls and set aside
In a bowl place lime zest and juice, jalapeno, garlic, salt & pepper and red pepper flakes and have it ready by the stove. In a large skillet over medium high heat add the olive oil and onions and saute until soft. Next add the Squid and stir for about 2 minutes, remove from heat and add the lime mixture to pan and stir for an additional minute and spoon over greens. Note make sure to also add the liquid from the pans to the bowls and serve. Simple as that.
Enjoy Cooking
Cherry Upside down cake
Here is another recipe from Thursday night - I did a variation on the cake from my cardamon cupcakes i have posted earlier.
Cherry upside down cake
Ingredients
12 table spoons of unsalted butter plus 4 table spoons for the top
1 cup of raw sugar plus 1/2 a cup for the top
2 1/2 cups unbleached all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon of ground allspice
1 teaspoon dried basil
3/4 teaspoon ground cardamon
2 teaspoons vanilla extract
2 eggs
3 teaspoons baking powder
1/2 teaspoon of salt
1 cup half and half
2 cups dried cherries
Directions
Preheat oven to 350 degrees
Grease up an angel food cake pan. Then mix together the 1/2 cup of raw sugar, cinnamon and allspice and sprinkle it on the bottom of the pan. Next cut up the 4 table spoons of butter into small cubes and place them in the pan. Now add the cherries and set aside.
In a large bowl mix together the flour, baking powder, salt, cardamon and basil.
In another large bowl cream together the 12 table spoons of butter and the cup of raw sugar. Once light and fluffy add the eggs and vanilla to mixture. Now alternating with the flour and the half and half: 3 to 2 - 3 parts flour to 2 parts half and half, once all combined and smooth, pour into pan. Its a thick batter so you really need to spoon it into the pan. Smooth out the top and bake for about 45 to 55 minutes or until a tooth pick comes out clean. I have had to bake it for as long as an hour, i would just check on the cake after 45 minutes.
Let cool in the pan for 20 minutes, remove the outter pan then invert over a dish and remove the center cone. Note: you may need to use a knife to loosen the sugar glaze from the pan prior to inverting.
Here are a few variations on this;
1. you also can add pecans to the top, reduce the cherries by a cup and replace with the pecans.
2. Skip the step of adding the sugar, butter and cherries to the pan. Bake the cake and then make the topping for the cake and pour it over the top. You will need to add 1/4 of water and 1/4 light corn syrup to the mix, heat slowly over medium heat, once to a nice texture pour over cake.
Enjoy Cooking
Cherry upside down cake
Ingredients
12 table spoons of unsalted butter plus 4 table spoons for the top
1 cup of raw sugar plus 1/2 a cup for the top
2 1/2 cups unbleached all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon of ground allspice
1 teaspoon dried basil
3/4 teaspoon ground cardamon
2 teaspoons vanilla extract
2 eggs
3 teaspoons baking powder
1/2 teaspoon of salt
1 cup half and half
2 cups dried cherries
Directions
Preheat oven to 350 degrees
Grease up an angel food cake pan. Then mix together the 1/2 cup of raw sugar, cinnamon and allspice and sprinkle it on the bottom of the pan. Next cut up the 4 table spoons of butter into small cubes and place them in the pan. Now add the cherries and set aside.
In a large bowl mix together the flour, baking powder, salt, cardamon and basil.
In another large bowl cream together the 12 table spoons of butter and the cup of raw sugar. Once light and fluffy add the eggs and vanilla to mixture. Now alternating with the flour and the half and half: 3 to 2 - 3 parts flour to 2 parts half and half, once all combined and smooth, pour into pan. Its a thick batter so you really need to spoon it into the pan. Smooth out the top and bake for about 45 to 55 minutes or until a tooth pick comes out clean. I have had to bake it for as long as an hour, i would just check on the cake after 45 minutes.
Let cool in the pan for 20 minutes, remove the outter pan then invert over a dish and remove the center cone. Note: you may need to use a knife to loosen the sugar glaze from the pan prior to inverting.
Here are a few variations on this;
1. you also can add pecans to the top, reduce the cherries by a cup and replace with the pecans.
2. Skip the step of adding the sugar, butter and cherries to the pan. Bake the cake and then make the topping for the cake and pour it over the top. You will need to add 1/4 of water and 1/4 light corn syrup to the mix, heat slowly over medium heat, once to a nice texture pour over cake.
Enjoy Cooking
Friday, November 26, 2010
Cloverleaf Rolls
Here is one from Thursday night dinner - I looked up how to make dinner rolls and it seamed a bit dull so switched it up a bit.
Cloverleaf Rolls
Ingredients
2 2/3 cups of unbleached all purpose flour
1 cup Half and Half
1 egg
2 table spoons of unsalted butter plus 1 stick for the wash
1 table spoon molasses
3/4 tea spoon salt
1 package of active dry yeast
2 table spoons of water at 105 to 155 degrees
Directions
Warm the half and half add to that the butter, molasses and salt. Once the butter has melted and the half and half.
Melt the stick of butter and set aside.
Grease a bowl in prep of the dough.
Now add the 2 table spoons of water to the yeast and stir. Once it has started to foam up add it to the half and half mixture. Stir to combine. Now whisk in the egg.
Next start adding the flour to the mixture and at a certain point you will no longer be able to mix in the flour with a spoon you will need to knead it in with your hands. Depending on all sorts of things you may not need all the flour. Form dough into a ball and place in the greased bowl, brush with the melted butter and cover with at damp towel and set aside to rise.
Grease a muffin tin of the next step and preheat the oven to 425 degrees
Once the dough has doubled in size, punch it down and remove from the bowl. Now divide the dough into about 1 inch balls and place 3 balls each into each of the muffin tins. Brush with more melted butter and cover with a damp towel. Note: I put empty spice jars on the tin so that the towel would ne to laying directly on the dough.
Once the dough has doubled in size again, bake for about 15 minutes or until the rolls start to turn golden brown. Remove from the oven and remove the rolls from the muffin tin - Serve.
Note: for a sweeter roll increase the molasses - for a hot cross bun sweetness increase it to a 1/4 cup.
Enjoy cooking
Tuesday, November 23, 2010
Glazed Pork Tenderloin with Roasted Apples
I had come up with about a year ago and i just found the recipe in a pad of paper here at the cabin.
Glazed Pork Tenderloin with Roasted Apples
Ingredients
1 lb of pork tenderloin
3 apples cored and sliced
3 shallots halved and sliced
1 cup apple juice
3 table spoons of molasses
3 table spoons of honey
2 table spoon Hoisin sauce
6 table spoons of fresh grated ginger
6 cloves of garlic minced
1 table spoon olive oil
1/8 tea spoon Cayenne pepper
2 table spoons of fresh chopped chives
salt and pepper to taste
Directions
Preheat oven to broil
In a medium sauce pan place apple juice, molasses, 3 table spoons of ginger and garlic and 2 table spoons of honey - bring to a boil then reduce heat and simmer until sauce thickens.
Place pork on a roaster rack in a broiler pan, brush pork with the sauce and broil pork until internal temps reads 155 degrees - Remove from heat and tent with foil and let rest for 10 minutes - Note: it should take about 15 to 20 minutes for the internal temp of the pork to reach 155 degrees, also bast the pork with the sauce about every 5 minutes.
In a large skillet over medium high heat saute shallots in the olive oil until soft. Next add apples and reduce heat to medium. saute apples and shallots for an additional 4 to 5 minutes. Now add the garlic, ginger, honey, hoisin sauce and cayenne pepper, salt and pepper to taste - stir for an additional 2 minutes. Remove from heat.
Slice pork and plate with apple/shallot mixture and top with the diced chives.
Enjoy cooking
Glazed Pork Tenderloin with Roasted Apples
Ingredients
1 lb of pork tenderloin
3 apples cored and sliced
3 shallots halved and sliced
1 cup apple juice
3 table spoons of molasses
3 table spoons of honey
2 table spoon Hoisin sauce
6 table spoons of fresh grated ginger
6 cloves of garlic minced
1 table spoon olive oil
1/8 tea spoon Cayenne pepper
2 table spoons of fresh chopped chives
salt and pepper to taste
Directions
Preheat oven to broil
In a medium sauce pan place apple juice, molasses, 3 table spoons of ginger and garlic and 2 table spoons of honey - bring to a boil then reduce heat and simmer until sauce thickens.
Place pork on a roaster rack in a broiler pan, brush pork with the sauce and broil pork until internal temps reads 155 degrees - Remove from heat and tent with foil and let rest for 10 minutes - Note: it should take about 15 to 20 minutes for the internal temp of the pork to reach 155 degrees, also bast the pork with the sauce about every 5 minutes.
In a large skillet over medium high heat saute shallots in the olive oil until soft. Next add apples and reduce heat to medium. saute apples and shallots for an additional 4 to 5 minutes. Now add the garlic, ginger, honey, hoisin sauce and cayenne pepper, salt and pepper to taste - stir for an additional 2 minutes. Remove from heat.
Slice pork and plate with apple/shallot mixture and top with the diced chives.
Enjoy cooking
Sunday, November 21, 2010
Pickled Green Tomatoes
I keep forgetting to post this - at the end of the season we had tons of green tomatoes on the vine when the first frost hit - well i was not going to let all those tomatoes go to waste, so i pickled them and this is a really simple way of doing it. And it works well with other veggies too.
Pickled Green Tomatoes
Ingredients
4 cups of sliced green tomatoes
1 large onion halved and sliced
6 sprigs of fresh dill
3 cups white vinegar
3 cups of water
1 cup raw sugar
1 table spoon yellow mustard seeds
1 table spoon fennel seeds
1 table spoon celery seeds
1 table spoon pepper corns - what ever you have on hand
1 tab;e spoon salt
Directions
In a large sauce pan add all the ingredients with the exception of the tomatoes, onions and dill. Place over medium high heat, stir and when it just starts to boil remove from heat and let cool.
Place tomatoes, onions an dill into three jars, pour in cooled pickling sauce, seal and place in fridge over night.
This will last in the fridge for months.
I just served the tomatoes of greens the other night, Michael really likes these.
Enjoy Cooking
Pickled Green Tomatoes
Ingredients
4 cups of sliced green tomatoes
1 large onion halved and sliced
6 sprigs of fresh dill
3 cups white vinegar
3 cups of water
1 cup raw sugar
1 table spoon yellow mustard seeds
1 table spoon fennel seeds
1 table spoon celery seeds
1 table spoon pepper corns - what ever you have on hand
1 tab;e spoon salt
Directions
In a large sauce pan add all the ingredients with the exception of the tomatoes, onions and dill. Place over medium high heat, stir and when it just starts to boil remove from heat and let cool.
Place tomatoes, onions an dill into three jars, pour in cooled pickling sauce, seal and place in fridge over night.
This will last in the fridge for months.
I just served the tomatoes of greens the other night, Michael really likes these.
Enjoy Cooking
Roasted Turnips
Well i have been playing around with side veggies, trying to figure out what to serve with dinner on Thursday. One of the veggies i was thinking out was turnips: but i did not want to mash them up so i thought about roasting them. And here is what i came up with.
Roasted Turnips
Ingredients
6 cups of rough chopped Turnips, roots removed but skins left on
1 large onion chopped
8 cloves of garlic diced
1 stick of butter - diced
4 sprigs of fresh rosemary, stems removed
1/4 olive oil
1 1/2 teaspoons celery seeds
1 table spoon fresh grated ginger
Salt and Pepper to taste
Directions
Preheat oven to 400 degrees
In a large zip lock bag place turnips, onions, garlic. rosemary leaves, celery seeds, olive oil, salt and pepper - close bag and shake.
Dump contents of bag into a deep baking dish and place in oven for 45 minutes - turnips should just be about tender. Remove from oven add butter and Ginger and toss - return to oven for 10 minutes.
Serve
Enjoy Cooking
Roasted Turnips
Ingredients
6 cups of rough chopped Turnips, roots removed but skins left on
1 large onion chopped
8 cloves of garlic diced
1 stick of butter - diced
4 sprigs of fresh rosemary, stems removed
1/4 olive oil
1 1/2 teaspoons celery seeds
1 table spoon fresh grated ginger
Salt and Pepper to taste
Directions
Preheat oven to 400 degrees
In a large zip lock bag place turnips, onions, garlic. rosemary leaves, celery seeds, olive oil, salt and pepper - close bag and shake.
Dump contents of bag into a deep baking dish and place in oven for 45 minutes - turnips should just be about tender. Remove from oven add butter and Ginger and toss - return to oven for 10 minutes.
Serve
Enjoy Cooking
Friday, November 19, 2010
Spicy Clams and Mussels over Pasta
Here is a real simple dish that we are actually going to have tomorrow night.
Spicy Clams and Mussels over Pasta
Ingredients
1 stick of unsalted butter
6 shallots, sliced
2 sweet onions, halved and sliced
6 cloves garlic, minced
2 cups white wine
6 sprigs of fresh thyme
½ cup fresh Italian parsley chopped and stems removed
1/2 teaspoon crushed red pepper flakes
24 littleneck clams, cleaned
24 mussels, cleaned
2 pound fresh linguine pasta
Salt and pepper to taste
Directions
Pasta: follow the directions on the package but only cook it to al dente – the pasta will be added to the sauce and you do not want to over cooked, once pasta is done and rinsed, quickly toss it with a bit of olive oil to prevent sticking.
Sauce: In a deep soup pot place the butter over medium high heat. Once butter has melted, add the onions and shallots and cook until they start to caramelize. Once the butter and the onions are a nice golden brown add garlic and heat the garlic for about a minute before you add the wine to the pot and reduce the heat to medium. Also add the thyme sprigs at this time. Let simmer for 15 minutes. While sauce is simmering clean the clams and the mussels. After the 15 minutes add the red pepper flakes and salt and pepper to taste, raise the heat to high and add the clams and mussels to the pot: stir every few minutes to raise the clams and mussels on the bottom to the top. The clams and mussels should open up with in 5 to 8 minutes. If they all open sooner remove the pot from the heat and the clams and mussels from pot and set aside. If they all to not open within 8 minutes remove the pot from the pan and throw away any of the non open clams or mussels. Do not cook for more than 8 minutes the clams and mussels will get rubbery.
Add the parsley and the pasta to pot with sauce and toss well to coat. Now you can place the pasta in one big bowl and place the clams and mussels on top or serve it out into individual bowls. It up to you but serve within 5 minutes of the clams and mussels being removed from the pot.
Enjoy Cooking
Spicy Clams and Mussels over Pasta
Ingredients
1 stick of unsalted butter
6 shallots, sliced
2 sweet onions, halved and sliced
6 cloves garlic, minced
2 cups white wine
6 sprigs of fresh thyme
½ cup fresh Italian parsley chopped and stems removed
1/2 teaspoon crushed red pepper flakes
24 littleneck clams, cleaned
24 mussels, cleaned
2 pound fresh linguine pasta
Salt and pepper to taste
Directions
Pasta: follow the directions on the package but only cook it to al dente – the pasta will be added to the sauce and you do not want to over cooked, once pasta is done and rinsed, quickly toss it with a bit of olive oil to prevent sticking.
Sauce: In a deep soup pot place the butter over medium high heat. Once butter has melted, add the onions and shallots and cook until they start to caramelize. Once the butter and the onions are a nice golden brown add garlic and heat the garlic for about a minute before you add the wine to the pot and reduce the heat to medium. Also add the thyme sprigs at this time. Let simmer for 15 minutes. While sauce is simmering clean the clams and the mussels. After the 15 minutes add the red pepper flakes and salt and pepper to taste, raise the heat to high and add the clams and mussels to the pot: stir every few minutes to raise the clams and mussels on the bottom to the top. The clams and mussels should open up with in 5 to 8 minutes. If they all open sooner remove the pot from the heat and the clams and mussels from pot and set aside. If they all to not open within 8 minutes remove the pot from the pan and throw away any of the non open clams or mussels. Do not cook for more than 8 minutes the clams and mussels will get rubbery.
Add the parsley and the pasta to pot with sauce and toss well to coat. Now you can place the pasta in one big bowl and place the clams and mussels on top or serve it out into individual bowls. It up to you but serve within 5 minutes of the clams and mussels being removed from the pot.
Enjoy Cooking
Wednesday, November 17, 2010
Pork Stew
I got the idea for this stew after having a french version a few years ago, only it need a bit more of kick so i went south of the boarder with it. Some time i can find some of the veggies in this stew but you can easily swap out more common veggies if you can not find the Mexican ones.
Mexican Pork Stew
Ingredients
2 pounds of pork shoulder cut into about 1 inch cubes
2 pounds of Chayote squash, peeled, seeded and sliced - if you can not find this swap it out for potatoes
2 pounds of lime beans , i some time use green beans as well - you could use red or black beans but it is really about the green color that is needed in the stew
2 red onions, halved and sliced
4 cobs of corn sliced into 1 inch medallions
1 to 2 Jalapeno diced
3 sprigs of fresh oregano
2 sprigs of epazote
1 1/2 teaspoon of cumin seeds
1 teaspoon yellow mustard seeds
1 teaspoon black pepper corns
Salt and pepper to taste
Directions
This is really simple and is done in one pot.
In a large soup pot place pork and cover with water to about 1 inch above the meat. Add the cumin and mustard seeds and the pepper corns, bring to a boil then reduce to a simmer, cover and cook for about 1 1/2 hours or until meat is very tender. Skim off excess fat during the cooking process.
Once meat is tender add the squash and beans and simmer for an additional 15 to 20 minutes or until squash and beans are tender. Now add the balance of the ingredients and simmer for 15 more minutes.
Serve with corn tortillas.
Enjoy cooking
Mexican Pork Stew
Ingredients
2 pounds of pork shoulder cut into about 1 inch cubes
2 pounds of Chayote squash, peeled, seeded and sliced - if you can not find this swap it out for potatoes
2 pounds of lime beans , i some time use green beans as well - you could use red or black beans but it is really about the green color that is needed in the stew
2 red onions, halved and sliced
4 cobs of corn sliced into 1 inch medallions
1 to 2 Jalapeno diced
3 sprigs of fresh oregano
2 sprigs of epazote
1 1/2 teaspoon of cumin seeds
1 teaspoon yellow mustard seeds
1 teaspoon black pepper corns
Salt and pepper to taste
Directions
This is really simple and is done in one pot.
In a large soup pot place pork and cover with water to about 1 inch above the meat. Add the cumin and mustard seeds and the pepper corns, bring to a boil then reduce to a simmer, cover and cook for about 1 1/2 hours or until meat is very tender. Skim off excess fat during the cooking process.
Once meat is tender add the squash and beans and simmer for an additional 15 to 20 minutes or until squash and beans are tender. Now add the balance of the ingredients and simmer for 15 more minutes.
Serve with corn tortillas.
Enjoy cooking
Tuesday, November 16, 2010
Mexican Meatballs
Well I sort of came up with this as an alternative to my Swedish meat ball recipe: only this one is much easier to take and does not take as much time to prepare. I was thinking I like the flavors in meat tacos but wouldn’t it be great in a meat ball sub sometimes too, or as an app at a dinner party without the mess of a taco.
I have served this many times at our cabin and our friends cabin.
I hope you like it.
Mexican meatballs
Ingredients
2 tablespoons olive oil
2 medium red onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeded and finely chopped
2 pound ground pork
1 cup dry panko bread crumbs
2 large eggs
2 teaspoons kosher salt
1/2 teaspoon black pepper
2 teaspoon ground cumin
1 teaspoon of ground yellow mustard
4 sprigs of fresh oregano – leaves removed from stems
6 cups of Fresh Salsa – there is a recipe on this blog for Rancho Salsa, this is what I use.
Corn tortillas or a nice baguette and fresh grated cheese
Heat oven to 400° F.
In a skillet over medium high heat place the olive oil and the onions and cook until soft. Remove from heat add garlic, jalapenos and the fresh oregano and set aside.
In a small bowl whisk together the eggs and the spices. Once the onions mixture has cooled add the onions to the eggs. The onions must be cooled you do not want to scramble the eggs.
In a large bowl place the pork and break it up with your hands. Next add the egg mixture to pork and using hands combine all the ingredients. Lastly add the bread crumbs and kneed the mixture. Once combined, form into 1 inch balls and place on a parchment line cookie sheet. Yes you are going to bake them. Place in the oven for about 15 to 20 minutes or until the meatballs have started to brown and firm up. Remove the meatballs from oven and place them in a deep baking dish and cover with 4 cups of salsa and return to oven to bake for an additional 10 minutes. Remove from oven and serve with either Corn tortillas and the additional salsa or place on a baguette and cover with cheese to make a Mexican meatball sub.
If serving at a dinner party as an app, I have removed the meatballs from the baking dish and placed them on toothpicks and placed the on a platter with additional salsa.
Enjoy Cooking
I have served this many times at our cabin and our friends cabin.
I hope you like it.
Mexican meatballs
Ingredients
2 tablespoons olive oil
2 medium red onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeded and finely chopped
2 pound ground pork
1 cup dry panko bread crumbs
2 large eggs
2 teaspoons kosher salt
1/2 teaspoon black pepper
2 teaspoon ground cumin
1 teaspoon of ground yellow mustard
4 sprigs of fresh oregano – leaves removed from stems
6 cups of Fresh Salsa – there is a recipe on this blog for Rancho Salsa, this is what I use.
Corn tortillas or a nice baguette and fresh grated cheese
Heat oven to 400° F.
In a skillet over medium high heat place the olive oil and the onions and cook until soft. Remove from heat add garlic, jalapenos and the fresh oregano and set aside.
In a small bowl whisk together the eggs and the spices. Once the onions mixture has cooled add the onions to the eggs. The onions must be cooled you do not want to scramble the eggs.
In a large bowl place the pork and break it up with your hands. Next add the egg mixture to pork and using hands combine all the ingredients. Lastly add the bread crumbs and kneed the mixture. Once combined, form into 1 inch balls and place on a parchment line cookie sheet. Yes you are going to bake them. Place in the oven for about 15 to 20 minutes or until the meatballs have started to brown and firm up. Remove the meatballs from oven and place them in a deep baking dish and cover with 4 cups of salsa and return to oven to bake for an additional 10 minutes. Remove from oven and serve with either Corn tortillas and the additional salsa or place on a baguette and cover with cheese to make a Mexican meatball sub.
If serving at a dinner party as an app, I have removed the meatballs from the baking dish and placed them on toothpicks and placed the on a platter with additional salsa.
Enjoy Cooking
Sunday, November 14, 2010
Roasted Beets with Roquefort
I have been working on what we are going to have on Thanksgiving, I like beets but Michael does not so I think i am going to try this one in hopes I can convert him. I got the idea from watching some really old cooking shows late one night when i could not sleep. The French cook used turnips and she roasted them and mixed them up with goat cheese but she mentioned trying the same thing with beets but using a stronger cheese. (note: she also julienned some of the turnips and placed them on the dish at the end for some crunch - i used carrots instead above)
So i played with it last year and came up with this recipe. It is really simple.
Roasted Beets with Roquefort
Ingredients
3 red beets, tops removed, skins left on
3 yellow beets, tops removed , skins left on
1/2 cup Roquefort
4 table spoons olive oil
2 table spoons red wine vinegar
1 teaspoon Dijon Mustard
4 table spoons of fresh chopped parsley
Salt and pepper to taste
1/2 Pecans, chopped - you can also use almonds or walnuts
Directions
Preheat oven to 400 degrees
Wrap beets in tin foil like you would do a potato, place in the oven and roasted for about 50 minutes to an hour, or roast until tender - Do the knife test. Remove from oven and let cool. Once you are able to handle the beets, just rub with your fingers and the skins will come off easy. Cut into wedges and place in a bowl.
Next in another bowl place all the ingredients with the exception of the cheese and nuts. Whip until combined and smooth. Add to the bowl with the beets, also add the cheese, crumbled and the nuts and toss. Done.
You can also add a touch of honey if you prefer the beets a bit sweeter. Or if you like a bit more roasted taste. Cut the beets in half, place the cut side down on a cookie sheet, coat with olive oil and roast uncover until tender. Then follow the recipe above for the rest.
Enjoy Cooking
Friday, November 12, 2010
Roasted Corn Soup
Here is my take on a Mexican Corn Soup
Roasted Corn Soup
Ingredients
6 ears fresh, kernels removed from cob
3 tomatoes, roughly chopped
32 oz box of low salt chicken broth
4 sprigs of fresh oregano, leaves removed from stems
¼ lb of bacon, roughed chopped
1 medium onion, diced
4 cloves of garlic, diced
1/2 teaspoon ground yellow mustard
1/2 teaspoon of ground cumin
2 limes zest and juiced
1 jalapeño, diced
1/2 cup heavy cream, optional
Cup of cilantro chopped and stems removed
1/2 cup queso fresco
Salt and pepper to taste
Directions
In large skillet render off the bacon until crisp, place on a paper towel and set aside. Pour off half of the fat from the pan. Next add onions to skillet and cook until soft. Remove onions to a bowl add garlic, oregano, cumin, mustard and jalapeño, stir and set aside. Now add the corn to the same pan and roast until kernels start to brown, remove from heat and add lime juice to corn, stir then add corn to the bowl with the onions and garlic, mix to combine. Note: remove with a spoon do not dump in so that any remain fat does not go into the bowl.
In a blender place diced tomatoes, half the corn, onion and garlic mixture, and two cups of the broth and puree.
In a large soup pot add the remaining stock and corn, onion, garlic mixture, the tomato/corn puree, salt and pepper to taste and bring to a boil, reduce heat and simmer for about 30 minutes or until the soup starts to thicken. Next stir in cream and half the chopped cilantro and simmer for an additional 5 minutes.
Spoon in to bowls, top with bacon, crumbled cheese, lime zest and cilantro and serve with chips.
Enjoy Cooking
Roasted Corn Soup
Ingredients
6 ears fresh, kernels removed from cob
3 tomatoes, roughly chopped
32 oz box of low salt chicken broth
4 sprigs of fresh oregano, leaves removed from stems
¼ lb of bacon, roughed chopped
1 medium onion, diced
4 cloves of garlic, diced
1/2 teaspoon ground yellow mustard
1/2 teaspoon of ground cumin
2 limes zest and juiced
1 jalapeño, diced
1/2 cup heavy cream, optional
Cup of cilantro chopped and stems removed
1/2 cup queso fresco
Salt and pepper to taste
Directions
In large skillet render off the bacon until crisp, place on a paper towel and set aside. Pour off half of the fat from the pan. Next add onions to skillet and cook until soft. Remove onions to a bowl add garlic, oregano, cumin, mustard and jalapeño, stir and set aside. Now add the corn to the same pan and roast until kernels start to brown, remove from heat and add lime juice to corn, stir then add corn to the bowl with the onions and garlic, mix to combine. Note: remove with a spoon do not dump in so that any remain fat does not go into the bowl.
In a blender place diced tomatoes, half the corn, onion and garlic mixture, and two cups of the broth and puree.
In a large soup pot add the remaining stock and corn, onion, garlic mixture, the tomato/corn puree, salt and pepper to taste and bring to a boil, reduce heat and simmer for about 30 minutes or until the soup starts to thicken. Next stir in cream and half the chopped cilantro and simmer for an additional 5 minutes.
Spoon in to bowls, top with bacon, crumbled cheese, lime zest and cilantro and serve with chips.
Enjoy Cooking
Wednesday, November 10, 2010
Jello Cookies
Here is a family recipe i grew up with. I have modified it a bit from the recipe that was handed down but it is still a great holiday favorite of mine.
Jello Cookies
Ingredients
4 cups of unbleached all purpose flour
3 sticks of butter room temp
3 eggs - beaten
1 1/2 cups of raw sugar
1 teaspoon of baking powder
1 teaspoon of vanilla extract
1/2 teaspoon of salt
1 package of regular jello - blueberry, strawberry and lime are the best.
Directions
Cream sugar and butter together until light and creamy. In a other bowl mix the balance of the dry ingredients. With the stand mixer on low add the the eggs to the cream mixture. Next add the vanilla and mix until well combined. Now slowly add the dry ingredients to the cream mixture.
Preheat oven to 350 degrees
Using a cookie press add dough to press and press out cookie onto a parchment lined cookie sheet. Bake for about 8 minutes or until edges start to brown. Remove from oven to baking rack to to cool.
A simple holiday favorite .
Enjoy cooking
Jello Cookies
Ingredients
4 cups of unbleached all purpose flour
3 sticks of butter room temp
3 eggs - beaten
1 1/2 cups of raw sugar
1 teaspoon of baking powder
1 teaspoon of vanilla extract
1/2 teaspoon of salt
1 package of regular jello - blueberry, strawberry and lime are the best.
Directions
Cream sugar and butter together until light and creamy. In a other bowl mix the balance of the dry ingredients. With the stand mixer on low add the the eggs to the cream mixture. Next add the vanilla and mix until well combined. Now slowly add the dry ingredients to the cream mixture.
Preheat oven to 350 degrees
Using a cookie press add dough to press and press out cookie onto a parchment lined cookie sheet. Bake for about 8 minutes or until edges start to brown. Remove from oven to baking rack to to cool.
A simple holiday favorite .
Enjoy cooking
Tuesday, November 9, 2010
Dark Chocolate Raspberry pots de creme
Well i am back from my trade show and planning our Thanksgiving Meal and I though this recipe is always a good one around the holidays. I know below I do not use my standard Green & Blacks chocolate but they do not make a 100% bar, at least I can not find one.
Dark Chocolate Raspberry Pots de Creme
Ingredients
1 1/2 cups of heavy cream (you can use half and half to save some calories but what is the point)
1 teaspoon of orange water
1 teaspoon of orange zest
6 egg yokes
1/2 cups sugar
pinch of salt
1 vanilla bean, split and scraped
1 & 1/2 bars 4oz bar of 100% chocolate, Ghiradelli
1 cup semi sweet chocolate chips
1 10oz package of frozen raspberries defrosted and mashed
(you will need 1 1/2 cups if you use fresh, you will still need to mash them up)
1 table spoon of flour
4 table spoons of warm milk
Topping
1 cup heavy cream
1 teaspoon orange zest
1/2 teaspoon of orange extract
Directions
Preheat oven to 350
Place heavy cream, orange water, orange zest and the vanilla bean and the seeds into a medium sauce pan. Heat over med to low heat for about 4 to 6 minutes, you want the cream very warm but not boiling, you want to infuse the favors into the cream. After the cream is warm reduce the heat to very low and remove the vanilla bean.
In a medium bowl wish together the egg yokes, sugar and salt. Set aside
Over a double boiler melt chocolate, melt do not boil the chocolate.
Mix flour and milk together so that there are no lumps.
Once chocolate is complete melted stir in milk and flour mixture until completely blended.
Now blend the chocolate into the cream mixture until very smooth and creamy.
Next whisk in by hand, slowly, the chocolate mixture into the eggs. Do this very slowly and whisk quickly so that the egg/sugar mixture does not scramble.
Once complete blended now add the mashed raspberries.
Now ladle the mixture into ramekins, i use a 5oz one and this will fill about 8 of them.
Place filled ramekins into high sided baking pan, next fill the pan with water so that it comes half way up the sides of the ramekins.
Bake for about 30 to 45 minutes until custard is set.
Remove pan from oven and allow the ramekins to cool while still in the water about 1 hour.
Remove the ramekins from the water and refrigerate for at least 2 hours. I usually make this the night before.
Topping -
place a ingredients into a medium bowl and blend on high speed into firm. You could add a 1/4 cup of powder sugar to the cream, but i like it with out the sugar, i like the freshness of the cream against the sweetness of the pots de creme
Enjoy Cooking
Dark Chocolate Raspberry Pots de Creme
Ingredients
1 1/2 cups of heavy cream (you can use half and half to save some calories but what is the point)
1 teaspoon of orange water
1 teaspoon of orange zest
6 egg yokes
1/2 cups sugar
pinch of salt
1 vanilla bean, split and scraped
1 & 1/2 bars 4oz bar of 100% chocolate, Ghiradelli
1 cup semi sweet chocolate chips
1 10oz package of frozen raspberries defrosted and mashed
(you will need 1 1/2 cups if you use fresh, you will still need to mash them up)
1 table spoon of flour
4 table spoons of warm milk
Topping
1 cup heavy cream
1 teaspoon orange zest
1/2 teaspoon of orange extract
Directions
Preheat oven to 350
Place heavy cream, orange water, orange zest and the vanilla bean and the seeds into a medium sauce pan. Heat over med to low heat for about 4 to 6 minutes, you want the cream very warm but not boiling, you want to infuse the favors into the cream. After the cream is warm reduce the heat to very low and remove the vanilla bean.
In a medium bowl wish together the egg yokes, sugar and salt. Set aside
Over a double boiler melt chocolate, melt do not boil the chocolate.
Mix flour and milk together so that there are no lumps.
Once chocolate is complete melted stir in milk and flour mixture until completely blended.
Now blend the chocolate into the cream mixture until very smooth and creamy.
Next whisk in by hand, slowly, the chocolate mixture into the eggs. Do this very slowly and whisk quickly so that the egg/sugar mixture does not scramble.
Once complete blended now add the mashed raspberries.
Now ladle the mixture into ramekins, i use a 5oz one and this will fill about 8 of them.
Place filled ramekins into high sided baking pan, next fill the pan with water so that it comes half way up the sides of the ramekins.
Bake for about 30 to 45 minutes until custard is set.
Remove pan from oven and allow the ramekins to cool while still in the water about 1 hour.
Remove the ramekins from the water and refrigerate for at least 2 hours. I usually make this the night before.
Topping -
place a ingredients into a medium bowl and blend on high speed into firm. You could add a 1/4 cup of powder sugar to the cream, but i like it with out the sugar, i like the freshness of the cream against the sweetness of the pots de creme
Enjoy Cooking
Sunday, October 31, 2010
Away at a trade show
I will be away at a trade show for the next week - I will post a new recipe next Sunday - Enjoy cooking
Saturday, October 30, 2010
Tomato, Asparagus and Olive Penne
Here is quick and simple pasta dish that can be ready in 25 minutes.
Tomato, Asparagus and Olive Penne
Ingredients
1 lb dried penne pasta
2 cups halved cherry tomatoes
8 to 12 spears of asparagus that have been chopped in 1 inch pieces
4 cloves of garlic diced
1/4 cup of Kalamata olives sliced
1/4 cup of chopped fresh Italian parsley
1/4 cup fresh grated Parmesan cheese
1 teaspoon dries oregano
1/4 teaspoon red pepper flakes
Salt and pepper to taste
Directions
Prepare pasta as directed on package, you want it al dente.
In a large skillet over medium high heat add olive oil, once the oil starts to shimmer add garlic and cook for about a minute or until garlic starts to turn golden brown. Add cherry tomatoes, asparagus, oregano, red pepper flakes and salt and pepper. Reduce heat to low and cook, stirring mixture until tomatoes release their juices, which is about three minutes. Next add pasta, parsley and cheese to skillet, toss to combine and serve. I serve wit more cheese of course and some nice crispy Italian bread.
I have also swapped out the asparagus for large diced eggplant for a bit of a variation.
Enjoy cooking
Tomato, Asparagus and Olive Penne
Ingredients
1 lb dried penne pasta
2 cups halved cherry tomatoes
8 to 12 spears of asparagus that have been chopped in 1 inch pieces
4 cloves of garlic diced
1/4 cup of Kalamata olives sliced
1/4 cup of chopped fresh Italian parsley
1/4 cup fresh grated Parmesan cheese
1 teaspoon dries oregano
1/4 teaspoon red pepper flakes
Salt and pepper to taste
Directions
Prepare pasta as directed on package, you want it al dente.
In a large skillet over medium high heat add olive oil, once the oil starts to shimmer add garlic and cook for about a minute or until garlic starts to turn golden brown. Add cherry tomatoes, asparagus, oregano, red pepper flakes and salt and pepper. Reduce heat to low and cook, stirring mixture until tomatoes release their juices, which is about three minutes. Next add pasta, parsley and cheese to skillet, toss to combine and serve. I serve wit more cheese of course and some nice crispy Italian bread.
I have also swapped out the asparagus for large diced eggplant for a bit of a variation.
Enjoy cooking
Thursday, October 28, 2010
Chocolate Raspberry Mac and Cheese
Ok i know this sound weird but I got second place in a cooking contest with the recipe.
Chocolate Raspberry Mac and Cheese
Ingredients
4 1/2 cups heavy cream
4 cups of fresh raspberries
2 1lb bags of dark chocolate chips
8 egg yolks at room temp
2 cups of raw sugar
1 cup cocoa powder
1 lb box dries pasta
2 8 oz packages of mascarpone cheese
3 8oz packages of cream cheese
1 lb brie, diced
1/2 lb of mozzarella cheese, diced
3 table spoons unbleached flour
2 table spoons of orange zest
2 table spoons vanilla extract
1 teaspoon of cinnamon
1 teaspoon salt
Directions
Cook the pasta as directed on the package but instead of adding salt to the water add 1 cup of sugar. Drain, and set pasta aside.
Preheat oven to 375 degrees
In a bowl whisk together the cream and egg yolks.
In another bowl whisk together the flour and cocoa powder.
Next over a double boiler slowly heat cream egg mixture. whisking as you heat the mixture, once it is at a simmering stage, add the remaining cup of sugar. Once sugar has dissolved. Whisk in the flour/cocoa mixture: i sprinkle a bit at a time in so it does not lump up. Once the mixture starts to thicken add 1 1/2 lbs of the chocolate chips to the mixture. Keep whisking until almost all the chips have melted. Remove from heat and add cinnamon, vanilla extract, orange zest, salt and set aside.
In the food processor add mascarpone and cream cheese,, pulse to combine. Next add about two cups of the chocolate cream mixture and pulse to combine.
Now its time to start the layering process. In a large deep dish backing pan spoon in some of the chocolate cream mixture, enough to coat the bottom of the pan. Next add a layer of pasta, about an inch. Next layer is the cheese chocolate mixture, some of the diced cheese, chocolate chips and raspberries. Now repeat the layers: Chocolate cream, pasta, chocolate cheese, diced cheese, chocolate chips and raspberries until all the ingredients have been used. Note do not have raspberries on the top layer just the chocolate chips, some of diced cheese and chocolate cream mixture.
Cover with foil and back for 20 minutes, then remove foil and bake for an additional 15 minutes. Remove once the pasta and or cheese starts to turn golden brown.
Let cool for 10 minutes before cutting. serve with a scoop of ice cream and additional raspberries. The mac and cheese is best warm, it's just OK cold.
Chocolate Raspberry Mac and Cheese
Ingredients
4 1/2 cups heavy cream
4 cups of fresh raspberries
2 1lb bags of dark chocolate chips
8 egg yolks at room temp
2 cups of raw sugar
1 cup cocoa powder
1 lb box dries pasta
2 8 oz packages of mascarpone cheese
3 8oz packages of cream cheese
1 lb brie, diced
1/2 lb of mozzarella cheese, diced
3 table spoons unbleached flour
2 table spoons of orange zest
2 table spoons vanilla extract
1 teaspoon of cinnamon
1 teaspoon salt
Directions
Cook the pasta as directed on the package but instead of adding salt to the water add 1 cup of sugar. Drain, and set pasta aside.
Preheat oven to 375 degrees
In a bowl whisk together the cream and egg yolks.
In another bowl whisk together the flour and cocoa powder.
Next over a double boiler slowly heat cream egg mixture. whisking as you heat the mixture, once it is at a simmering stage, add the remaining cup of sugar. Once sugar has dissolved. Whisk in the flour/cocoa mixture: i sprinkle a bit at a time in so it does not lump up. Once the mixture starts to thicken add 1 1/2 lbs of the chocolate chips to the mixture. Keep whisking until almost all the chips have melted. Remove from heat and add cinnamon, vanilla extract, orange zest, salt and set aside.
In the food processor add mascarpone and cream cheese,, pulse to combine. Next add about two cups of the chocolate cream mixture and pulse to combine.
Now its time to start the layering process. In a large deep dish backing pan spoon in some of the chocolate cream mixture, enough to coat the bottom of the pan. Next add a layer of pasta, about an inch. Next layer is the cheese chocolate mixture, some of the diced cheese, chocolate chips and raspberries. Now repeat the layers: Chocolate cream, pasta, chocolate cheese, diced cheese, chocolate chips and raspberries until all the ingredients have been used. Note do not have raspberries on the top layer just the chocolate chips, some of diced cheese and chocolate cream mixture.
Cover with foil and back for 20 minutes, then remove foil and bake for an additional 15 minutes. Remove once the pasta and or cheese starts to turn golden brown.
Let cool for 10 minutes before cutting. serve with a scoop of ice cream and additional raspberries. The mac and cheese is best warm, it's just OK cold.
Wednesday, October 27, 2010
Spice cookies
Cookies seam to get the highest number of requests, here is another not so run of the mill type cookie. I created this by mistake, i was out of molasses when I was making my ginger snap cookie but i had honey so i played with spice combination and after several tries I came up with the Spice cookie, I hope you like it. Tomorrow back savory dishes.
Spice Cookie
Ingredients
1 1/2 cup unbleached all purpose flour
1 stick of butter room temp
3/4 cup raw sugar
1 egg
1 1/2 table spoon raw local honey
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground clove
1/2 teaspoon of baking soda
1/4 teaspoon salt
Directions
Now this is really easy, just place all of the ingredients with the exception of the flour into the stand mixer and cream together. Next with the mixer on low, slowly add the flour. Once combined, divide dough in half, shape into a logs about 2 inch in diameter, wrap in plastic wrap and chill over night.
Preheat oven to 350 degrees.
Cut logs into 1/8 slices and place on a parchment lined cookie sheet and bake for about 10 minutes or until lightly golden brown. Transfer to rack to cool.
Enjoy Cooking
Spice Cookie
Ingredients
1 1/2 cup unbleached all purpose flour
1 stick of butter room temp
3/4 cup raw sugar
1 egg
1 1/2 table spoon raw local honey
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground clove
1/2 teaspoon of baking soda
1/4 teaspoon salt
Directions
Now this is really easy, just place all of the ingredients with the exception of the flour into the stand mixer and cream together. Next with the mixer on low, slowly add the flour. Once combined, divide dough in half, shape into a logs about 2 inch in diameter, wrap in plastic wrap and chill over night.
Preheat oven to 350 degrees.
Cut logs into 1/8 slices and place on a parchment lined cookie sheet and bake for about 10 minutes or until lightly golden brown. Transfer to rack to cool.
Enjoy Cooking
Tuesday, October 26, 2010
Pumpkin Cookies
I have not made these in a while, i have been reviewing cookie recipes that I am going to make for the holiday season and this one will make the cut this year. I came up with the recipe a few years back when i was trying to make some new cookies for the holiday season. I though pumpkin is made into breads and pies so why not cookies.
Pumpkin Cookies
Ingredients
2 cups of unbleached flour
1 cup of pumpkin pulp
1 stick of unsalted butter room temp
1/2 cup raw sugar
1/2 cup light brown sugar, lightly packed
1 egg
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon of ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 cup chopped walnuts, optional
Directions
Preheat oven to 350 degrees
In a small bowl mix together the baking soda and pumpkin pulp and set aside. In a bowl mix together the dry ingredients. In the stand mixer cream together the butter and the sugars until smooth. With the mixer on low add the egg and pumpkin to the mixture. Next slowly add the dry ingredients to the mixture. Once well blended, remove from mixer and fold in the nuts.
Drop well rounded spoonfuls onto a parchment lined cookie sheet and back for 12 to 15 minutes or until light brown. Transfer to rack to cool.
You can ice them with a light cream cheese icing but they are also good plain.
Enjoy cooking
Pumpkin Cookies
Ingredients
2 cups of unbleached flour
1 cup of pumpkin pulp
1 stick of unsalted butter room temp
1/2 cup raw sugar
1/2 cup light brown sugar, lightly packed
1 egg
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon of ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 cup chopped walnuts, optional
Directions
Preheat oven to 350 degrees
In a small bowl mix together the baking soda and pumpkin pulp and set aside. In a bowl mix together the dry ingredients. In the stand mixer cream together the butter and the sugars until smooth. With the mixer on low add the egg and pumpkin to the mixture. Next slowly add the dry ingredients to the mixture. Once well blended, remove from mixer and fold in the nuts.
Drop well rounded spoonfuls onto a parchment lined cookie sheet and back for 12 to 15 minutes or until light brown. Transfer to rack to cool.
You can ice them with a light cream cheese icing but they are also good plain.
Enjoy cooking
Saturday, October 23, 2010
Sour Cherry Brownies
OK - I keep getting requests for more cookies or baked goods. I was holding out the following for the cook book - but this is a great brown recipe - at least i think so
Sour Cherry Brownies
ingredients
3 3.5 oz bars of Greens & Blacks 85% cocoa bars
1 stick of unsalted butter at room temp
1 1/4 cups of raw sugar
3 large eggs - whisked together
3/4 cups of unbleached all purpose flour
1 cup of dried sour cherries - they are in Costco right now
1 cup of chopped walnuts
Directions
Preheat oven to 350 degrees
In a double boiler over medium heat, the water should be simmering not boiling, place butter and chocolate bars, stir until almost melted. Remove from heat and and whisk in sugar and salt until smooth. Next slowly pour in eggs to mixture whisking as you go. Follow next with the flour, once combined fold in the walnuts and cherries.
In about an 8 inch square pan line it with foil; it is much easier to get the brownies out when they are done and they do not stick to the pan. Spray foil with Pam. Next pour in batter and smooth out evenly in the pan. Bake for about 45 minutes or until a tooth pick comes out almost clean, there should be a few bits stuck to it. Transfer to a rack to cool. Then lift the foil out of the pan and cut. The brownies should keep for about two days, but then if there are any left after 12 hours there is something wrong in your house.
Enjoy Cooking
Sour Cherry Brownies
ingredients
3 3.5 oz bars of Greens & Blacks 85% cocoa bars
1 stick of unsalted butter at room temp
1 1/4 cups of raw sugar
3 large eggs - whisked together
3/4 cups of unbleached all purpose flour
1 cup of dried sour cherries - they are in Costco right now
1 cup of chopped walnuts
Directions
Preheat oven to 350 degrees
In a double boiler over medium heat, the water should be simmering not boiling, place butter and chocolate bars, stir until almost melted. Remove from heat and and whisk in sugar and salt until smooth. Next slowly pour in eggs to mixture whisking as you go. Follow next with the flour, once combined fold in the walnuts and cherries.
In about an 8 inch square pan line it with foil; it is much easier to get the brownies out when they are done and they do not stick to the pan. Spray foil with Pam. Next pour in batter and smooth out evenly in the pan. Bake for about 45 minutes or until a tooth pick comes out almost clean, there should be a few bits stuck to it. Transfer to a rack to cool. Then lift the foil out of the pan and cut. The brownies should keep for about two days, but then if there are any left after 12 hours there is something wrong in your house.
Enjoy Cooking
Cauliflower au Gratin
At lunch the other day we were talking about veggies and how most people hate veggies, i love veggies and while this recipe is covered in cheese you are still getting the much need fiber and other goodness of the veggies. But if you only do the first step in the recipe below, the roasting of the cauliflower, it is very good before all the cheese is added.
Cauliflower au Gratin
ingredients
4 slices of stale bread, really stale, if you do not have any toast up some bread
3 table spoons asiago cheese
3 table spoon unsalted butter
1/2 cup of unbleached all purpose flour
2 cups of half & half
1 large head of Cauliflower, cut into small florets, you can also included the smaller stems as well
3 oz of goat cheese. grated
3 oz of gruyere cheese, grated
3 oz dubliner cheese, grated
6 cloves of garlic, minced
3 table spoons of olive oil
salt and pepper to taste
Directions
Preheat oven to 450 degrees.
In a large zip lock bag place the cauliflower, florets and stems, olive oil, garlic and salt and pepper, close, shake to make sure all the cauliflower as been coated. Next transfer the cauliflower mixture to a cookie sheet, make sure its all single layer and roast for 30 minutes. Once roasted and a nice golden color, remove and set aside. Note: if you just want the roasted cauliflower leave in the oven a bit long or until the cauliflower gets a brown color on the edges.
Reduce heat in the oven to 350 degrees
In a large sauce pan melt butter over medium high heat, next whisk int the flour, keep whisking, after a minute or so start slowly adding the milk to the sauce pan. Now using tongs remove the cauliflower from the cookie sheet and add it to the milk mixture. Do not dump the cauliflower in, you do not want the excess olive oil in the sauce. Stir cauliflower and milk mixture until everything is well coated and remove from heat. Now add the cheese, with the exception of the asiago and stir until almost all the cheese as melted.
Transfer the cauliflower mixture to a large deep baking dish. Crumble the bread over the top of the dish and sprinkle the Asiago cheese over the top. Cover with tin foil and bake for 20 minutes. Remove foil and bake for and additional 10 minutes or so or until the bread stars to brown up and the cheese starts to turn golden.
Serve Hot
You can also mix other veggies into this dish. I have added onions, potatoes, carrots and so on. Just remember to roast them first.
Enjoy cooking
Cauliflower au Gratin
ingredients
4 slices of stale bread, really stale, if you do not have any toast up some bread
3 table spoons asiago cheese
3 table spoon unsalted butter
1/2 cup of unbleached all purpose flour
2 cups of half & half
1 large head of Cauliflower, cut into small florets, you can also included the smaller stems as well
3 oz of goat cheese. grated
3 oz of gruyere cheese, grated
3 oz dubliner cheese, grated
6 cloves of garlic, minced
3 table spoons of olive oil
salt and pepper to taste
Directions
Preheat oven to 450 degrees.
In a large zip lock bag place the cauliflower, florets and stems, olive oil, garlic and salt and pepper, close, shake to make sure all the cauliflower as been coated. Next transfer the cauliflower mixture to a cookie sheet, make sure its all single layer and roast for 30 minutes. Once roasted and a nice golden color, remove and set aside. Note: if you just want the roasted cauliflower leave in the oven a bit long or until the cauliflower gets a brown color on the edges.
Reduce heat in the oven to 350 degrees
In a large sauce pan melt butter over medium high heat, next whisk int the flour, keep whisking, after a minute or so start slowly adding the milk to the sauce pan. Now using tongs remove the cauliflower from the cookie sheet and add it to the milk mixture. Do not dump the cauliflower in, you do not want the excess olive oil in the sauce. Stir cauliflower and milk mixture until everything is well coated and remove from heat. Now add the cheese, with the exception of the asiago and stir until almost all the cheese as melted.
Transfer the cauliflower mixture to a large deep baking dish. Crumble the bread over the top of the dish and sprinkle the Asiago cheese over the top. Cover with tin foil and bake for 20 minutes. Remove foil and bake for and additional 10 minutes or so or until the bread stars to brown up and the cheese starts to turn golden.
Serve Hot
You can also mix other veggies into this dish. I have added onions, potatoes, carrots and so on. Just remember to roast them first.
Enjoy cooking
Thursday, October 21, 2010
Minestrone Soup
Fall is soup time - I was going through my recipes and came across one of my very first soup recipes.
Minestrone
Ingredients
2 boxes of 32oz low salt chicken stock
2 cups of cooked pasta, i use mini shells, drizzle with olive oil once cooked and drained, toss and set aside
1 can of white kidney beans drained
1 can of red kidney beans drained
1 can of chickpeas drained
2 medium size zucchini's rough chopped
1 cup of shredded cabbage of choice
6 cloves of garlic diced
2 large carrots diced
3 stalks of celery diced
1 onion diced
1 parsnip diced
3 tomatoes, diced and seeded
3 sprigs of fresh thyme
1 fresh bay leaf
2 table spoons olive oil
salt and pepper to taste
Directions
In a large soup pot over medium high heat place the olive oil and garlic and saute until golden. Next add the onions, carrots, parsnips and celery, reduce heat to medium and saute until soft: about 10 minutes. Now all of the remaining ingredients with the exception of the tomatoes and pasta, raise heat, bring to a boil then reduce heat and simmer for 25 minutes. During the simmering some foam may form on the surface of the soup, just skim off during the cooking process. 5 minutes from the end of the simmering process add the tomatoes to soup. After the 25 minutes, remove from heat remove thyme sprig and bay leaf, add pasta, stir and serve.
I sprinkle fresh Italian Parsley on the top of the soup and serve with a nice crusty warm bread.
Enjoy cooking
Minestrone
Ingredients
2 boxes of 32oz low salt chicken stock
2 cups of cooked pasta, i use mini shells, drizzle with olive oil once cooked and drained, toss and set aside
1 can of white kidney beans drained
1 can of red kidney beans drained
1 can of chickpeas drained
2 medium size zucchini's rough chopped
1 cup of shredded cabbage of choice
6 cloves of garlic diced
2 large carrots diced
3 stalks of celery diced
1 onion diced
1 parsnip diced
3 tomatoes, diced and seeded
3 sprigs of fresh thyme
1 fresh bay leaf
2 table spoons olive oil
salt and pepper to taste
Directions
In a large soup pot over medium high heat place the olive oil and garlic and saute until golden. Next add the onions, carrots, parsnips and celery, reduce heat to medium and saute until soft: about 10 minutes. Now all of the remaining ingredients with the exception of the tomatoes and pasta, raise heat, bring to a boil then reduce heat and simmer for 25 minutes. During the simmering some foam may form on the surface of the soup, just skim off during the cooking process. 5 minutes from the end of the simmering process add the tomatoes to soup. After the 25 minutes, remove from heat remove thyme sprig and bay leaf, add pasta, stir and serve.
I sprinkle fresh Italian Parsley on the top of the soup and serve with a nice crusty warm bread.
Enjoy cooking
Wednesday, October 20, 2010
Vanilla Pound Cake Cup Cakes with Chocolate Butter Cream Icing
I received a request for this recipe. So here it is; now i have not made this since a dinner party we had several years ago and i think this is the complete recipe, my notes for this recipe are sort of on four pages and judging by my notes it took several tries until a got it right.
Vanilla Pound Cake Cup Cakes with Chocolate Butter Cream Icing
Ingredients
3 cups of unbleached all purpose flour
1 teaspoon of ground cardamon
1 teaspoon of baking powder
1/2 teaspoon baking soda
1/2 teaspoon of salt
2 1/4 sticks of unsalted butter. room temp
1 1/2 cups raw sugar
2 vanilla beans, cut in half the long way, seeds removed
4 large eggs
1 table spoon fresh lemon juice
1 cup whole milk
Icing
2 sticks of unsalted butter room temp
1/2 cup powder sugar
1/2 cup Green & Blacks Cocoa powder
Directions
Preheat oven to 350 degrees
Line a cup cake sheet with paper liners
In a large bowl whisk together the flour, cardamon, baking powder & soda and salt.
In a the stand mixer cream butter and and raw sugar until smooth and light. Next add the vanilla seeds into butter mixture. Now add one egg at a time: do not add the next egg until the egg before is well combined. After all the eggs have been incorporated add the lemon juice. Reduce the speed on the mixer: alternating the following, dry ingredients with the milk. Note: you want to start and end with the dry ingredients. I divided the dry into 3 parts and the milk into two. Once the last of the dry has been combined turn off mixer.
Spoon batter into the cup cake liner to about 2/3rds full. Place cup cake tins in another deep pan and fill the pan with warm water so that the cup cake tins are in about 1 inch of water. Bake for about 30 to 45 minutes or until a tooth pick comes out clean. On my notes i have several different times listed so i am not quite sure of the time.
Remove from oven and place on a cooling rack for at least an hour.
Icing
Place butter, powder sugar and cocoa powder in the stand mixer and whip until smooth and creamy. If the icing is not sweet enough for your taste add more powder sugar.
Place Cup cakes of cooled pipe on icing. Depending on how warm or cool your place is you may want to place the finished cup cakes in the fridge so that the icing does not melt. Just remove from the fridge 45 minutes before serving
Enjoy Cooking
Roasted Tomto Soup
Well I came by this recipe in a round about way. I was trying to make a roasted tomato sauce I had had at a cafe a few days earlier but i ended up making a soup. Over the years I have adjusted the soup and now it is a very simple recipe.
Roasted Tomato Soup
Ingredients
You need 5 lbs of tomatoes so create a nice mix of tomatoes you like. I use heirloom, plum, beef steak and yellow cherry tomatoes. Slice all tomatoes in half.
6 cloves of garlic, unpeeled
4 shallots diced
4 table spoons of olive oil
1/2 teaspoon of fresh oregano, minced
2 table spoons unsalted butter
2 table spoons of raw sugar
3 cups of either low salt chicken or veggie stock, i prefer chicken stock
3/4 cup of heavy cream
salt and pepper to taste.
Directions
Preheat oven to 350 degrees
Arrange tomatoes cut side up and garlic on a large deep baking dish. Drizzle olive oil and salt and pepper. Roasted in the oven for about an hour. Let cool in the pan. Once cool you will need to peel the garlic.
In a large deep soup pot place shallots, butter, oregano and sugar and saute for about 5 minutes over medium high heat until soft. Now add the tomatoes, garlic and stock to pot and bring to a boil, then reduce heat to low and simmer for about 25 minutes covered. Note: Dump the entire pan of the tomatoes into the pot, you want all of the tomatoes goodness.
After 25 minutes you will need to puree the soup until smooth and return to the pot. You can strain the soup if you want but i like all the bits in the soup.
Next add the heavy cream, salt and pepper to taste and simmer for about 5 minutes.
You are done. Ladle into bowls and serve with either grilled cheese sandwiches or nice cheese biscuits.
Enjoy Cooking
Roasted Tomato Soup
Ingredients
You need 5 lbs of tomatoes so create a nice mix of tomatoes you like. I use heirloom, plum, beef steak and yellow cherry tomatoes. Slice all tomatoes in half.
6 cloves of garlic, unpeeled
4 shallots diced
4 table spoons of olive oil
1/2 teaspoon of fresh oregano, minced
2 table spoons unsalted butter
2 table spoons of raw sugar
3 cups of either low salt chicken or veggie stock, i prefer chicken stock
3/4 cup of heavy cream
salt and pepper to taste.
Directions
Preheat oven to 350 degrees
Arrange tomatoes cut side up and garlic on a large deep baking dish. Drizzle olive oil and salt and pepper. Roasted in the oven for about an hour. Let cool in the pan. Once cool you will need to peel the garlic.
In a large deep soup pot place shallots, butter, oregano and sugar and saute for about 5 minutes over medium high heat until soft. Now add the tomatoes, garlic and stock to pot and bring to a boil, then reduce heat to low and simmer for about 25 minutes covered. Note: Dump the entire pan of the tomatoes into the pot, you want all of the tomatoes goodness.
After 25 minutes you will need to puree the soup until smooth and return to the pot. You can strain the soup if you want but i like all the bits in the soup.
Next add the heavy cream, salt and pepper to taste and simmer for about 5 minutes.
You are done. Ladle into bowls and serve with either grilled cheese sandwiches or nice cheese biscuits.
Enjoy Cooking
Tuesday, October 19, 2010
Chocolate Almond Cup Cakes
Since I was way most of October I will try to post two recipes a day.
These are prefect Breakfast cup cakes.
Chocolate Almond Cup Cakes
Ingredients
1 cup of blanched almonds
3.5 oz bar of Green and Blacks 70% cocoa bar
2 sticks of unsalted butter
9 egg whites - keep the yolks for another recipe
1 cup on unbleached flour
1 1/2 cups powdered sugar
zest of two limes
2 table spoons of raw local honey
1/2 cups of Green and Blacks cocoa powder
1/2 table spoon of salt
2 table spoons of powder sugar
Directions
OK there are allot of steps to this recipe.
Place in food processor the almonds and a table spoon from the cup of flour, grind until a fine powder,
Over medium high heat brown the butter, the butter is brown when it gives off a nutty butterscotch aroma, remove from heat and set aside.
In a double boiler melt the chocolate, like in my other recipes remove from heat just before all the chocolate as melted and stir until smooth.
In another double boiler, actually I just use mixing bowls over a pot of water. Now the water is not boiling below its just shimmering. OK in another bowl over the water place the egg white, powder sugar (2 1/2 cups), honey and lime zest and whisk until sugar is dissolved and egg whites are warm, remove from heat.
In another bowl whisk all of the dry ingredients with the exception of the 2 table spoons of powder sugar.
Next add the egg mixture bowl to the stand mixer and place on the whisk attachment: slowly whisk the dry ingredients into the egg mixture; the mixture will be come thick. Keep whisking until smooth.
OK here is the tough part and you must do this slowly or the end result will be greasy. With the mixer on low add about 1/4 of the warm brown butter to the batter, do not add the next 1/4 cup and so on until the one before it has been completely incorporated. Take your time with the butter do not rush this part. Once all the butter has been incorporated add the melted chocolate; whisk until smooth.
Preheat oven to 375 degrees
Spray or line cup cake tins and spoon in batter until cups are 1/2 full. Bake until the cup cakes have racked and they are springy to touch, about 15 minutes. Note: rotate cup cakes half way through the baking process.
Remove from Oven transfer to cooling rack and dust with powder sugar.
Enjoy Cooking
Hearty Red Lentil Soup
I am back, i was at a trade show, sorry for no posts for over a week.
It is getting cool here in the east and here is a prefect soup for lunch or dinner.
Hearty Red Lentil Soup
Ingredients
1 Lb of ground lean beef
1 Lb of ground pork
2 32ox boxes of low salt beef stock
3 cups of dried red lentils, prep according to package
3/4 cup dried barley - do not prep
8 to 10 plum tomatoes diced, seeds removed, you need 2 1/2 cups
1 cup dry red wine
2 large onions diced
2 red peppers diced
3 carrots diced
3 stalks of celery diced
4 cloves of garlic diced
6 sprigs of fresh oregano
6 springs of fresh thyme
2 fresh bay leaves
Salt and pepper to taste
Shredded cheese of choice
Directions
In large skillet over medium high heat, brown ground meats removing access fats. Once brown remove from heat and add the diced garlic and red wine to meats and stir, set aside.
In a large soup pot add lentils, barley and beef stock and bring to a boil, reduce heat and simmer for about 30 to 40 minutes, stir a few times during the process.
Tie the Fresh herbs together with twine. After 30 to 40 minutes add the remaining ingredients to the party, bring to a boil again, then reduce and simmer for an additional 40 to 50 minutes or until veggies are tender and soup as thickened. Remove herb bundle, ladle into bowls and top off with your shredded cheese of choice and serve with fresh baked biscuits.
Enjoy Cooking
It is getting cool here in the east and here is a prefect soup for lunch or dinner.
Hearty Red Lentil Soup
Ingredients
1 Lb of ground lean beef
1 Lb of ground pork
2 32ox boxes of low salt beef stock
3 cups of dried red lentils, prep according to package
3/4 cup dried barley - do not prep
8 to 10 plum tomatoes diced, seeds removed, you need 2 1/2 cups
1 cup dry red wine
2 large onions diced
2 red peppers diced
3 carrots diced
3 stalks of celery diced
4 cloves of garlic diced
6 sprigs of fresh oregano
6 springs of fresh thyme
2 fresh bay leaves
Salt and pepper to taste
Shredded cheese of choice
Directions
In large skillet over medium high heat, brown ground meats removing access fats. Once brown remove from heat and add the diced garlic and red wine to meats and stir, set aside.
In a large soup pot add lentils, barley and beef stock and bring to a boil, reduce heat and simmer for about 30 to 40 minutes, stir a few times during the process.
Tie the Fresh herbs together with twine. After 30 to 40 minutes add the remaining ingredients to the party, bring to a boil again, then reduce and simmer for an additional 40 to 50 minutes or until veggies are tender and soup as thickened. Remove herb bundle, ladle into bowls and top off with your shredded cheese of choice and serve with fresh baked biscuits.
Enjoy Cooking
Wednesday, October 6, 2010
Chicken Stew
I came up with this last year at the cabin from various items i had on hand, and its a one pot dish.
Chicken stew
Ingredients
8 bone in chicken thighs, skin removed
1 32oz box of low salt chicken stock
1 cup white wine
1 cup vermouth
6 plum tomatoes, diced
1 onion diced
3 stalks of celery diced
2 carrots diced
4 cloves of garlic minced
2 table spoon of tomato paste, use the one from the tube its easier
1 19oz can chickpeas
1 19oz can white kidney beans
6 springs of fresh thyme
6 sprigs of fresh oregano, tie both set of sprigs together
1/2 teaspoon red pepper flakes (optional)
1 table spoon olive oil
1 1/2 cups of dried pasta, I like cellentani
salt and pepper to taste
Directions
In a large soup pot over medium high heat add the oil, onions, celery and carrots and saute until tender about 3 to 5 minutes. Remove from pot and place in a bowl with garlic. In the same pot sear the chicken thighs until golden on each side, you will need to do 4 at a time. If the second set sticks add a bit of olive oil to the pot. Remove chicken and set aside, return onion mixer to the pot along with the wine, vermouth, tomato paste, beans, chickpeas and chicken stock. Bring to a boil, reduce heat, add sprigs of thyme and oregano and simmer for about 20 minutes. Add salt and pepper to taste. Next add the dried pasta, once pasta is al dente, return chicken to the pot along with the tomatoes and simmer until chicken is done. Remove the sprigs of thyme and oregano.
Spoon into bowls and top with grated cheese of choice and serve with a crusty bread.
This is also good with beef, just switch out the chicken stock for beef and use beef stew meat. I have thought about using lamb but have not done it yet.
Enjoy Cooking
Chicken stew
Ingredients
8 bone in chicken thighs, skin removed
1 32oz box of low salt chicken stock
1 cup white wine
1 cup vermouth
6 plum tomatoes, diced
1 onion diced
3 stalks of celery diced
2 carrots diced
4 cloves of garlic minced
2 table spoon of tomato paste, use the one from the tube its easier
1 19oz can chickpeas
1 19oz can white kidney beans
6 springs of fresh thyme
6 sprigs of fresh oregano, tie both set of sprigs together
1/2 teaspoon red pepper flakes (optional)
1 table spoon olive oil
1 1/2 cups of dried pasta, I like cellentani
salt and pepper to taste
Directions
In a large soup pot over medium high heat add the oil, onions, celery and carrots and saute until tender about 3 to 5 minutes. Remove from pot and place in a bowl with garlic. In the same pot sear the chicken thighs until golden on each side, you will need to do 4 at a time. If the second set sticks add a bit of olive oil to the pot. Remove chicken and set aside, return onion mixer to the pot along with the wine, vermouth, tomato paste, beans, chickpeas and chicken stock. Bring to a boil, reduce heat, add sprigs of thyme and oregano and simmer for about 20 minutes. Add salt and pepper to taste. Next add the dried pasta, once pasta is al dente, return chicken to the pot along with the tomatoes and simmer until chicken is done. Remove the sprigs of thyme and oregano.
Spoon into bowls and top with grated cheese of choice and serve with a crusty bread.
This is also good with beef, just switch out the chicken stock for beef and use beef stew meat. I have thought about using lamb but have not done it yet.
Enjoy Cooking
Tuesday, October 5, 2010
Beet and Bean Stew
It has been rainy and cold here and i wanted a hearty and filling stew that only takes a bit over an hour to make.
Beet and Been Stew
Ingredients
2 32oz boxes of low salt veggie or beef stock, i use beef
3 cups of shredded red cabbage
1 1/2 cups of red beets, peeled and chopped
1 1/2 cups of golden beets, peeled and chopped
1 cup of fresh chopped dill, stems removed
3 stalks of celery diced
2 parsnips peeled and diced
1 large onion diced
3 gloves of garlic minced
1 19oz can of navy beans, drained
1 lemon zest and juiced
1/2 cup of diced tomatoes, seeds removed
1/2 cup of diced yellow peppers
1/2 sour cream
3 table spoons olive oil
Salt and pepper to taste
Directions
in a skillet over medium high heat place 1 table spoon of oil and the onion and peppers and saute until onions start to caramelize, add garlic stir and removed from heat.
In a large soup pot over medium high heat add the remaining oil with the parsnips, celery, cabbage and saute for about three minutes. Next add beets and stock to pot, bring to a boil then reduce heat and simmer for about an hour. Once the beets start to get tender add the balance of the ingredients with the exception of the sour cream. Also add the saute onions, pepper and garlic. Salt and pepper to taste and bring to a boil, remove from heat and serve with a dallup of sour cream the center of each down and top with a sprig of dill. Serve with a nice crusty bread
Enjoy Cooking
Beet and Been Stew
Ingredients
2 32oz boxes of low salt veggie or beef stock, i use beef
3 cups of shredded red cabbage
1 1/2 cups of red beets, peeled and chopped
1 1/2 cups of golden beets, peeled and chopped
1 cup of fresh chopped dill, stems removed
3 stalks of celery diced
2 parsnips peeled and diced
1 large onion diced
3 gloves of garlic minced
1 19oz can of navy beans, drained
1 lemon zest and juiced
1/2 cup of diced tomatoes, seeds removed
1/2 cup of diced yellow peppers
1/2 sour cream
3 table spoons olive oil
Salt and pepper to taste
Directions
in a skillet over medium high heat place 1 table spoon of oil and the onion and peppers and saute until onions start to caramelize, add garlic stir and removed from heat.
In a large soup pot over medium high heat add the remaining oil with the parsnips, celery, cabbage and saute for about three minutes. Next add beets and stock to pot, bring to a boil then reduce heat and simmer for about an hour. Once the beets start to get tender add the balance of the ingredients with the exception of the sour cream. Also add the saute onions, pepper and garlic. Salt and pepper to taste and bring to a boil, remove from heat and serve with a dallup of sour cream the center of each down and top with a sprig of dill. Serve with a nice crusty bread
Enjoy Cooking
Monday, October 4, 2010
Baked Pears with Dark Chocolate Hazelnut filling
I was going through my recipes trying to plan a dinner I will be cooking in Early November and I came across this one. I got the idea to make this recipe watching Julia Child; she was wrapping apples in filo pastry making mini apple tarts. Then I thought it would be great if used pears and chocolate. This was the first time I ever used filo pastry and Michael asked me not to do it again since it took awhile to get it off the ceiling, Well anyway it was a big hit at the dinner party we had several years ago.
Maybe I will make it for Thanksgiving this year.
Baked Pears with Dark Chocolate Hazelnut filling
Ingredients
4 pears, ripe and pealed
1 stick of unsalted butter at room temp
1 bar of Green & Blacks 70% cocoa (3.5 oz)
1/3 raw sugar
1/2 cup of hazelnuts
zest of one orange
1/2 teaspoon real Vanilla extract
1 box of filo pastry, you will need 16 to 20 sheets
More butter for basting, 1 stick
Directions
Preheat oven to 350 degrees
After pealing the pears turn them over and core out the bottom of each pear about 2 inches deep and 1 to 1 1/2 wide. Note leave the stem on each of the pears.
Place the hazelnuts into the food processor and chop until fine. Next add the stick of butter, raw sugar, vanilla and zest. Pulse to combined. Next break up chocolate bar into small pieces and add them to the processor and pulse to combine. Next take the mixture and divide between the pears. Make small balls and place them into the cored out bottom of each pear. I placed the pears into cups with the core facing up. Over fill each pear, keep them in the glasses until the next step.
Melt the other stick of butter.
On a cold, wax papered, floured work surface start working with the filo pastry. Note: have a moist dish towel handy to cover the filo pastry you are not using. It will keep it moist while you work with the others, trust me you want to do this.
Take your first sheet out and brush it with the melted butter, add the next sheet on top and repeat up to four layers. Now butter the upper layer and fold it onto its self. You now have 8 layers, cut this into a 10 inch square. Place a pear in the center bottom down and folding one corner up to the stem at a time, then folding the side up , then the next corner and so on brushing it with butter as you go. It is sort of like a pin wheel as you go around the pear. The ends should stay up but you may use twine to tie the corners around the stem of the pear to keep it up. I used the strips i cut off the sheet to make the square. Once all covered brush with more butter and place on a parchment covered baking sheet. Now repeat until all pears are covered.
Place in the oven and bake for about 25 minutes or until the pastry is golden and crisp.
Serve with a nice vanilla bean ice cream or a fresh Orange Cream dusted with Cocoa powder.
Enjoy cooking
Maybe I will make it for Thanksgiving this year.
Baked Pears with Dark Chocolate Hazelnut filling
Ingredients
4 pears, ripe and pealed
1 stick of unsalted butter at room temp
1 bar of Green & Blacks 70% cocoa (3.5 oz)
1/3 raw sugar
1/2 cup of hazelnuts
zest of one orange
1/2 teaspoon real Vanilla extract
1 box of filo pastry, you will need 16 to 20 sheets
More butter for basting, 1 stick
Directions
Preheat oven to 350 degrees
After pealing the pears turn them over and core out the bottom of each pear about 2 inches deep and 1 to 1 1/2 wide. Note leave the stem on each of the pears.
Place the hazelnuts into the food processor and chop until fine. Next add the stick of butter, raw sugar, vanilla and zest. Pulse to combined. Next break up chocolate bar into small pieces and add them to the processor and pulse to combine. Next take the mixture and divide between the pears. Make small balls and place them into the cored out bottom of each pear. I placed the pears into cups with the core facing up. Over fill each pear, keep them in the glasses until the next step.
Melt the other stick of butter.
On a cold, wax papered, floured work surface start working with the filo pastry. Note: have a moist dish towel handy to cover the filo pastry you are not using. It will keep it moist while you work with the others, trust me you want to do this.
Take your first sheet out and brush it with the melted butter, add the next sheet on top and repeat up to four layers. Now butter the upper layer and fold it onto its self. You now have 8 layers, cut this into a 10 inch square. Place a pear in the center bottom down and folding one corner up to the stem at a time, then folding the side up , then the next corner and so on brushing it with butter as you go. It is sort of like a pin wheel as you go around the pear. The ends should stay up but you may use twine to tie the corners around the stem of the pear to keep it up. I used the strips i cut off the sheet to make the square. Once all covered brush with more butter and place on a parchment covered baking sheet. Now repeat until all pears are covered.
Place in the oven and bake for about 25 minutes or until the pastry is golden and crisp.
Serve with a nice vanilla bean ice cream or a fresh Orange Cream dusted with Cocoa powder.
Enjoy cooking
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