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

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

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.

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

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

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

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

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

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

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

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

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

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

Crab Cakes

I whip these up for lunch today at the cabin. Never made crab cakes before but i have had them many times and what i wanted was ones that you can really taste the crab.

Crab Cakes

Ingredients

16 oz of jumbo crab meat
3 shallots minced
1 red pepper minced and divide in half
1 table spoon olive oil
1 table spoon garlic
2 table spoon Dijon mustard
2 eggs, whisked
6 springs of fresh lemon thyme, stems removed
1/2 teaspoon Worcestershire sauce
2 table spoons olive oil mayo
1 to 1 1/2 cups of Panko bread crumbs

Sauce
3/4 cup olive oil mayo
2 Jalapenos, minced
half the red peppers minced above
1 table spoon key lime juice
1/4 cup fresh dill, chopped and stems removed
2 table spoon of Dijon mustard
salt & pepper to taste

Directions

Place shallots and 1/2 the red peppers and live oil into a skillet over medium high heat and saute until soft. Remove from heat add the garlic and the fresh thyme and stir and set aside.

Now make the sauce: Place all the sauce ingredients into a bowl and whisk to combined, cove and chill until ready to use.

Preheat oven to 400 degrees

In a large bowl place crab, Dijon mustard, eggs and Worcestershire sauce and toss to coat well. Next add the Mayo and toss to coat. Once shallots mixture have cooled add to bowl and mix well. Now add the Panko a 1/4 cup at a time, using your hands mix well, once the mixture holds together stop adding the bread crumbs. Place the balance of the bread crumbs into a dish. Using your hands form into cakes, drop the cakes into the panko and coat on each side.
Place on a baking sheet that has been sprayed with Pam.
Bake until bread crumbs start to turn golden brown. You can fry them, but i not like greasy crabs cakes so I baked them.

Remove from oven, plate and spoon sauce over cakes and serve with a nice tomato salad.

Enjoy Cooking

Pork Loin with Mushrooms

This was a quick thing i whipped up tonight at the Cabin.

Pork Loin with Mushrooms

Ingredients

2 Lbs Pork Loin
2 cups sliced baby bella Mushrooms
1 cup white vinegar
2 cups water
1/4 cup Balsamic Vinegar
1/3 cup Molasses
1/4 cup olive oil
3 table spoons minced garlic
3 table spoons worcestershire sauce
2 table spoons yellow mustard seeds
1 table spoon cumin seeds
1 table spoon celery seeds
1 table spoon fennel seeds
1 table spoon salt
1 table spoon fresh ground black pepper
1 teaspoon red pepper flakes

Directions

Mix all the ingredients with the exception of the pork loin, molasses and mushrooms into a large bowl and whisk to combine. Place pork loin in the bowl and marinade for at least 4 hours.
Remove pork loin and place in a deep baking dish and set aside.
Pour marinade into a sauce pot, add molasses and bring to a boil, reduce heat and simmer for 25 minutes.
Preheat oven to 375 degrees
Pour sauce over pork and top with mushrooms. Place baking dish in another deep pan, now add water up to one inch. You will be cooking the pork loin in a water bath. Place in oven and cook for 40 minutes. After the 40 minutes raise the temp in the oven to 425 degrees and cook for another 12 minutes. Remove from oven and quickly remove pork loins from marinade and place on a cutting board and tent with tin foil for 5 minutes. Slice and top with mushrooms and some of the marinade.
I served this with roasted cauliflower in a garlic sauce.

Enjoy Cooking

Spinach Potato Soup

I had this soup in a cafe local cafe near work and I though it was good but I could make it better. I think it turned out great, hope you do to.

Spinach Potato Soup

Ingredients

6 cups of veggie stock, low salt
5 cups of fresh baby spinach, chopped
2 cups of diced potatoes, i used red bliss
2 yellow onions diced
3 stalks of celery diced
1 red pepper diced
1 cup of dried green lentils
1/2 lb of bacon, chopped
6 cloves of garlic minced
1/2 cup of parsley, chopped and stems removed
Salt and pepper to taste
Grated cheese of choice

Directions
Place lentils in sauce pan and cover with water up to one inch, bring to a boil, reduce heat and simmer for about 30 minutes. Drain, rinse and set aside.
In a deep soup pot render bacon, you want the bacon nice a crispy. Drain off most of the fat and place onions, peppers and celery into pot over medium high heat and saute until tender and onions start to brown, about 5 minutes. Add garlic and saute for 1 minute, now add potatoes, lentils, stock and salt and pepper to taste. Reduce heat to medium low and simmer for about an hour. Add spinach and parsley to the pot and simmer for an additional 30 minutes, once the lentils and potatoes are tender the soup is done.
Ladle into bowls and top with the crispy bacon and some grated cheese of choice and serve with a crusty bread

Enjoy Cooking