Cranberry Sauce

Here is a really simple cranberry sauce.

Cranberry Sauce

Ingredients

2 bags of fresh cranberries
3 tangerines, zest of two, and the sections from all
1 1/4 cups of raw sugar
pinch of salt, cardamon and cinnamon

Directions

In a sauce pan over medium heat place all ingredients , reserving a few tangerine sections for a garnish. Bring to boil, reduce heat and simmer for about 30 minutes or until the cranberries have burst and the thick sauce has been created. Remove from heat and let cool. Once at room temp, transfer to a serving dish, garnish, cover and place in the fridge for at least 4 hours before serving.

Enjoy Cooking

Raspberry Nut Blondies

Raspberry Nut Blondies

Ingredients

2 2/3 cups fresh raspberries
1 2/3 cup unbleached flour
I cup chopped nuts, i use a mix of walnuts, pecans and almonds
1 cup raw sugar
1 stick of unsalted butter plus one tablespoon
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt

Directions

Preheat oven to 325 degrees

Cream together the butter and sugar until light and fluffy. Next add the eggs and vanilla until combined.

In a large bowl whisk together the remaining dry ingredients, reduce speed on mixer and slowly add the dry ingredients to the butter mixer. Remove bowl from stand mixer and fold in 3/4 cups of the nuts.

Line a 8 inch square baking pan with two strips of buttered parchment paper with the paper extending 2 inches up the side of the pan.

Pour batter into pan; next sprinkle the berries and the remaining nuts on top.

Bake for about 50 to 60 minutes or until tooth pick comes out clean.

These taste great with a scoop of vanilla ice cream

Enjoy Cooking

Pomegranate Chicken

We had this when we were in Syria and i came across the recipe i had jotted when we were there. It is really good, i did change it a bit when a made this last year since some of the ingredients can not be found here in the states.

Pomegranate Chicken

Ingredients

1 3 to 4 lb chicken cut up
4 cups chicken stock, low salt
2 cups of chopped walnuts
1 stick unsalted butter - you can also just olive instead, same amount (1/2 cup)
2 medium onions, quartered and sliced
1/4 cup fresh lemon juice
1/4 cup Pomegranate syrup
1 table spoon raw sugar
2 teaspoons tomato paste
2 teaspoons salt
1/2 to 1 teaspoon turmeric
1/2 to 1 teaspoon ground cinnamon
1/2 teaspoon ground black pepper

Directions

In a deep skillet over medium high heat melt 6 tablespoons of butter, then add the salt, turmeric, pepper and chicken and saute the chicken until golden brown on all sides about 10 to 15 minutes. Remove chicken and set aside, reduce heat to medium, add the remaining butter and the onions and saute until onions are soft, about 3 minutes. Now add the walnuts and saute for about 5 minutes. Now add the remaining ingredients with the exception of sugar, cover and simmer for about 30 minutes. Taste and if sauce is a bit sour add sugar to taste. Next add the chicken back to the skillet, toss, cover and simmer until chicken is done.

Serve with some pomegranate seeds and a bit of parsley.

Enjoy Cooking

Hungarian Chicken Casserole

Here is an easy one pot meal, enjoy.

Hungarian Chicken Casserole

Ingredients

2 3lb chickens, cut up
1 1/2 cup chicken stock, low salt
2 lbs small new potatoes, quartered
1/2 lb mushrooms of choices, sliced
1 cup sour cream
1/2 cup diced tomatoes
1 red onion diced
1/4 cup chopped fresh Italian parsley
4 tablespoons unsalted butter
1 tablespoon paprika
1 bay leaf
Salt and pepper to taste

Directions

Preheat oven to 350 degrees

Place large casserole over medium high heat and the butter and melt. Season chicken, then place the chicken, onions and paprika in casserole and brown chicken on all sides. Now add the mushrooms, potatoes, tomatoes and chicken stock, cover and place in the oven for one hour. Once chicken is cooked through and the potatoes are tender, remove bay leaf and add sour cream and parsley, toss to combine and serve.

As an option you can switch out the parsley for fresh oregano for a different flavor profile.

Enjoy Cooking

Peanut Butter Cookies

Peanut Butter Cookies

Ingredients

1 1/2 cups unbleached flour
1 cup raw sugar
1 cup chopped peanuts, small dice
1 stick unsalted butter
1/2 cup natural peanut butter
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt

Optional - replace the peanuts with mini dark chocolate chips

Directions

Preheat oven to 375 degrees

Cream together the butter, peanut butter and sugar. Whisk together the dry ingredients. Now add the egg and vanilla to butter mixture, followed by the dry ingredients. Fold in the nuts.

Roll into 1 inch balls and place on a parchment lined cookie sheet, and press down on the top with a fork. Bake for about 9 to 12 minutes or until light golden brown.

Enjoy Cooking

Apple Nut Raisin Cookies

Apple Nut Cookies

Ingredients

2 1/2 cups of unbleached flour
1 1/3 cups of brown sugar
1 cup of peeled chopped apples, small dice
1 cup of chopped walnuts
1 cup golden raisins
1 stick unsalted butter
1/4 cup apple juice
1 egg
1 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cloves

Directions

Preheat oven to 375 degrees

Cream together the sugar and butter until light. Whisk together the balance of the dry ingredients. Add the balance of the wet ingredients to the butter mixture and mix until combined. Next lower the speed on the stand mixer and slowly add the dry ingredients. Once combined remove from mixer and with a spoon fold in the apples, nuts and raisins.

Place inch mounds of dough and a parchment lined cookie sheet and 2+ inches apart and bake for about 10 to 12 minutes until golden brown.

Enjoy cooking

Coq au Vin

Well holiday one down and now on to the next one. Here is a great recipe for this time year, nice and hearty.

Coq au Vin

Ingredients

1 3 to 4lb chicken cut up
3 cups of mushrooms of choice, sliced
3 cups burgundy wine
3 medium onions, quartered and sliced
4 cloves of garlic. diced
1 stick unsalted butter
1/4 cup cognac
1 stalk celery, diced
bunch of fresh Italian parsley
3 tablespoon flour
few sprigs of fresh thyme
1 bay leaf
salt and pepper to taste

Directions

Roll chicken in flour, make sure they are well coated you may need more than 3 tablespoons of flour.

In a large deep skillet place 6 tablespoons of butter, melt of medium high heat. Now add the chicken and brown on each side, remove from the skillet and set aside.

In the same skillet add the remaining butter, onions, garlic and mushrooms and saute until soft, remove and set aside.

Return the chicken to the skillet, reduce heat and cognac and light. Once the flames have died add the wine, celery, parsley, thyme, bay leaf, cover and simmer chicken for 30 minutes. Now add the onions, mushrooms and garlic, cover and simmer for an additional 30 minutes. You are done when the chicken is about to fall off the bones, transfer to a serving platter and garnish with parsley and serve with a nice baguette.

Enjoy Cooking

Kourabiedes cookies

Kouradiedes Cookies
(Powder Almond Cookies)

Ingredients

4 cups unbleached flour
4 sticks of unsalted butter, room temp
1 1/3 cups of ground toasted blanched almonds
6 tablespoons of powdered sugar plus more for coating
2 large egg yolks
1 teaspoon almond extract
1/2 teaspoon salt
whole cloves, optional

Directions

Preheat oven to 325 degrees

In a bowl whisk together the flour, salt and ground powdered almonds.

In a stand mixer cream together butter, powdered sugar and egg yolks until light and fluffy. Next lower speed on mixer and slowly add the flour mixture. Once combined roll into 1 inch balls, place on a parchment lined cookie sheet. Now you can either leave them in a ball shape and place a whole clove in the center or flatten with your thumb, which i do. My neighbor who gave me this recipe said that the clove is the traditional way to make the cookies, i prefer them without the clove.

Bake for 15 to 18 minutes or until the are a light golden brown, transfer to cooling rack. Once the cookies are slightly cooled dust them with powdered sugar.

Enjoy Cooking

Gingersnaps Cookies

Gingersnap Cookies

Ingredients

2 cups unbleached flour
1 cup raw sugar - plus more for coating
3/4 cup of unsalted butter, room temp
1/4 cup dark molasses
1 egg
2 teaspoons ground ginger
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

Directions

In a large bowl whisk together the flour, spices, salt and baking soda.

In the stand mixer cream together the butter and sugar until light and fluffy. Next add the molasses and egg a blend until smooth. Lower speed on mixer and slowly the flour until combined, remove bowl from mixer, cover with plastic wrap and place in fridge for at least 4 hours.

Preheat to 325 degrees

Roll dough into 1 inch balls, roll in raw sugar, place on a parchment lined cookie sheet, press slightly to prevent rolling and bake for 10 to 12 minutes or until edges turn brown. Place on a cooling rack until firm.

Enjoy Cooking

Dulce de Leche Chocolate Cookies

I also ways wanted to make a cookie with Dulce de Leche as a filling but the process to make the Dulce de Leche was always so long, hours and hours and you need to keep stirring it but then i was reading the current issue of Food and Wine Magazine and there is a recipe for a pie that has any easy way to make it and it is done in the oven. So i used one of my chocolate cookie recipes and add the Dulce de Leche as the filling and it turned out great. Enjoy.

Ducle de Leche Chocolate Cookies

Ingredients

1 1/2 cups unbleached flour
1/2 cup Green and Blacks Cocoa powder
2 3.5 oz bars of Green and Blacks Dark 85%, melted and cooled slightly
4 table spoons unsalted butter, room temp
1 cup raw sugar
2 eggs
2 egg yolks
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking powder

Dulce de Leche
2 14oz cans of sweetened condensed milk
1/2 teaspoon fleur de sel

Directions

Preheat oven to 425 degrees

In a 9 x 13 inch glass baking dish empty the two cans of condensed milk and add the fleur de sel, cover with tin foil and place in a deep baking pan. Fill with water to the half way point by the side of the glass baking dish. Place in the oven and bake for about 2 hours. You will need to stir this about twice and also check the water level and add water as need. You want to keep no less than a third of the way up the side of the glass baking dish. Once the Dulce de Leche is the desired color and thickness remove from the oven, let cool, then place in the fridge to cool further so that it will be spreadable for the cookies.

In a bowl whisk together the flour, salt, cocoa powder and baking powder.

In the stand mixer cream together the butter and sugar until light and fluffy. Next add the eggs, yolks vanilla and cooled melted chocolate mixing until creamed. Lower the speed on the mixer and slowly add the dry ingredients. Once combined, roll out on a floured surface, form into a ball, divided into two, flatten into disc, wrap in plastic and place in the fridge for at least 3 to 4 hours.

Preheat oven to 375 degrees

Roll out chilled dough to about 3/16 to 1/4 of inch thick, using the cookie cutter of choice, cut out the cookies and place on a parchment lined cookie sheet and bake for about 7 to 9 minutes or until cookies are firm to the touch. Transfer cookies to cooling rack to completely cool.

Once cool place about a teaspoon of the Dulce de Leche in the center of one cookie and place another on top and press to close, repeat until done with all the cookies.

You can also used a shortbread cookie as well.

Enjoy Cooking

Baked Ziti

I got a request for baked Ziti : i thought about it, it is a simple dish but how would i change it up, so i took the challenge and here is what i came up with, enjoy.

Baked Ziti

Ingredients

5 lb of Ziti pasta cooked ali dente
3 LB Ricotta Cheese
2 lb of mozzarella cheese
2 quarts of home made marinara sauce
2 8oz packages of mascarpone cheese
1 lb of Italian sausage, sliced
1 lb of Porcini mushrooms, sliced
2 cups parmesan cheese
6 eggs
6 cloves of garlic. minced
2 shallots, diced
1/4 cup of fresh chop Italian parsley
1/4 cup ribbon sliced basil
2 table spoons fresh thyme, chopped
2 table spoons of unsalted butter
Salt and pepper to taste

Directions

You will need a large deep baking dish, i used a 17 inch by 12 inch by 5 inch pan.

Preheat oven to 400 degrees

In a skillet over medium high heat melt 1 tablespoon of butter, next add the shallots and saute until soft. Remove from heat and add the garlic, and thyme and set aside.

In another skillet over med high heat and the remaining butter and the mushrooms and saute until tender, drain any liquid, place mushrooms in a bowl and set aside. In the same skillet crisp up the sausage, drain fat and set aside.

In a large bowl place the ricotta and mascarpone cheese and the eggs and whisk until combined. Next stir in the basil, the saute shallots mixture and half the parsley.

Now in the large pan layer in the ziti, ricotta cheese mixture, the mushrooms, half of the parmesan cheese and sausage. Stir to combine. Next pour in the marinara sauce and half of the mozzarella and stir to combine. Over the top sprinkle the remaining cheeses and parsley, Cover in foil and bake for one hour. Then remove the foil and bake for an additional 10 to 15 minutes until the cheese starts to brown.

Enjoy Cooking

Pork Stew

I review many cooking blogs to get inspired or if there was a dish i had and i am researching methods of cooking to teach myself how to recreate the dish. Well a few weeks back i was just researching pork, and i came across this website The Whole Kitchen and a recipe for Ancho-chile Pork Stew, which i made and it was wonderful. I posted the link below to the site, which is worth a long look. The image that is posted below is of the Pork stew from The Whole Kitchen site, it taste just as good as it looks. Well Jenn's recipe inspired me to create my own Pork Stew, which is posted below, I hope you enjoy it.

Pork Stew

Ingredients

1 8lb pork loin, removed from the bones and cut into 2 inch cubes, save the bones
8 cups of dry red wine
2 cups veggie stock, low salt
1 pound of assorted mushrooms, i use Crimini and Shiitakes
2 medium onions, diced
3 carrots, diced
3 celery stalks, diced
4 cloves of garlic, minced
1/2 cup olive oil
1/2 cup flour
1/2 cup of scallions, diced
2 tablespoons butter
2 sprigs of Italian parsley
2 sprigs of thyme
2 bay leaves
1 teaspoons cumin seeds
1 teaspoon celery seeds
1 teaspoon yellow mustard seeds
1/2 teaspoon of red pepper flakes
Salt and pepper to taste

Directions

Now this is a two day recipe

Day One

In a large deep bowl place the wine, all the veggies, bay leaves and the whole sprigs of herbs. In another bowl with a lid, place the meat and bones, season with salt and pepper, cover and shake to coat. Now add the meat and bones to the wine mixture. Cover and place in the fridge overnight.

Day Two

Preheat oven to 400 degrees

Remove meat and bones from wine mixture and pat dry. Next drain the wine from the veggies and set both aside.

In a skillet over medium high heat, place a few table spoons of olive oil and brown the meat and the bones on all sides. Transfer browned meat and bones to a deep dutch oven. Add the veggies to the dutch oven and place in the oven for about 10 minutes, uncovered.

Remove from oven add flour and toss to coat. Return to the oven for an additional 20 minutes. Pour off any fat from the pan. Next add the stock and the wine to the dutch oven, lower the temp of the oven to 350 degrees and return to the oven for an additional 20 minutes.

While the pork has returned to the oven for the second 20 minutes, place the skillet on medium high heat and heat the seeds for about 30 seconds. Now add the butter and the remaining olive oil to the skillet followed by the mushrooms and saute until soft. Drain off and liquid and fat and add them to the Dutch oven, and place the dutch oven back to the oven, cover for the last 20 minutes.

Remove bones, sprigs of herbs and the bay leaves before serving and add the scallions on top.

Enjoy Cooking

Dark Chocolate Shortbread cookies

I getting ready to start my Christmas cookies for the season and i wanted to do something different, so i made a small batch of these last night. I took my shortbread cookie recipe and add the dark chocolate. I use to dip the original shortbread cookies in chocolate and when i was packing them up i had to make sure they were wrapped in wax paper so they would not stick to the other cookies. This way with the chocolate in the cookies there will be no need to wrap them. I really liked the way this cookie turned out, not too sweet and the right balance of chocolate. Enjoy

Dark Chocolate Shortbread cookies

Ingredients

3 cups unbleached flour
3 sticks on unsalted butter, room temp
1 1/2 cup raw sugar
1 cup of Green and Blacks cocoa powder
1 1/2 teaspoons vanilla extract
1 teaspoon salt

Directions

In the stand mixer cream together the butter and the sugar until light and fluffy.

In large bowl whisk together the dry ingredients.

Turning the mixer to low slowly add the dry ingredients to the butter and the sugar. Once all combined turn out, shape into a ball, wrap in plastic and place in the fridge for at least 2 hours.

Preheat oven to 300 degrees

Cut the dough into quarters; roll out to about 1/4 inch thick and cut with the cookie cut of choice. Place cookies on a parchment lined cookie sheet and back for about 20 to 25 minutes, the cookies should be firm to touch. Remove and place cookies on a rack to cool.

You can also dip these cookies in white chocolate if you want a little more sweetness to the cookies.

Enjoy Cooking

Stuffed Cabbage

When i was going through my recipe file i came across this recipe. I remember my Mom made a great stuffed cabbage and a few years ago i decide to create one of my own. I use pork instead of beef and i add a few other ingredients to give it a smooth flavor, i hope you all enjoy this.

Stuffed Cabbage

Ingredients

1 large savoy cabbage
1 LB of lean ground pork
1/2 LB bacon, sliced into 1 inch slices
2 cups of mushrooms of choice, chopped
2 15 oz cans of diced tomatoes
1 can of tomato paste
1 cup dry red wine
1 cup cooked rice of choice, i use brown
1/2 cup of minced carrots
8 oz Mousse Truffle
8 oz of prosciutto
2 medium onions, minced
4 cloves of garlic, minced
1 red pepper, minced
2 tablespoons of olive oil
1 egg
1 teaspoon chopped fresh thyme
1 teaspoon of fresh chopped dill
2 teaspoons of fresh chopped parley
1 bay leaf
1/2 teaspoon cayenne pepper
Salt and pepper to taste

Directions

Place a large soup pot filled with enough salted water to cover the cabbage head, on med high heat and bring to a boil. Before add the cabbage, remove the outer leaves and core the cabbage stem. Boil the cabbage for about 5 minutes or until the leafs separate easily. Then remove head and place in colander stem side down to drain and cool.

In large skillet render off the bacon, remove the crisp bacon, reduce heat and add the 1/2 of the onions, saute until soft. Remove from heat, drain off excess fat and add half the garlic, thyme, dill and parsley, stir to combine. Then let stand for about 5 minute to cool.

Once cool next add the ground pork, Mousse Truffle, rice and egg, using your hands to combine, then set aside.

Now remove the leaves from the cabbage, patting dry as you go. Next cut a V at the stem end of the leaf.

Placing the leaf on a cutting board with the V towards you, now place a slice of prosciutto on the leaf, followed by a scoop of the pork mixture. Now fold the sides in on the mixture, then roll up the cabbage moving away from you, then to close use a tooth pick to secure. Repeat until pork mixture is gone. Set cabbage aside as you make the sauce.

Preheat oven to 375 degrees

In a large deep dutch oven over medium heat place olive oil, carrots, red peppers, mushrooms and balance of the onions and garlic and saute until tender. Now add the balance of the ingredients, bring to a boil then reduce heat to a simmer for 15 minutes. Now arrange the stuffed cabbage in the dutch oven, cook on the stove for 5 minutes, then cover and place in the oven and bake about 90 minutes, basting about every 15 to 20 minutes. Once cabbage is tender it is done.

Enjoy Cooking

Steak au Poivre

This recipe is for Glen, who was looking for a way to cook steak. This is a very simple recipe. Steak au Poivre is Steak with Pepper. Enjoy.

Steak au Poivre

Ingredients

4 boneless sirloin steaks, about 1 inch thick, size is your choice
1/3 cup peppercorns, ground to medium coarse
1 cup dry red wine
1/2 cup of beef stock
1 stick of unsalted butter
2 small shallots minced
1 small onion minced
4 cloves of garlic, minced
3 tablespoons Cognac
2 tablespoons of flour
Chopped parsley
salt

Directions

Pour crushed peppercorns into a shallow bowl, then dredge the steaks in the peppercorn so that they are coated on each side. Place steaks on a cutting and with the heal of your hand press the peppercorns into the steaks and set aside. Reserve the balance of the peppercorns

Preheat the broiler.

Place a skillet over medium high heat and place 4 tablespoons of butter, followed by the onions and shallots, saute until soft. Next add the wine, stock, cognac and a teaspoon of the reserved peppercorns. Reduce heat and simmer until reduced by half. Remove 1/4 cup of the liquid, whisk in the flour until smooth, then return to the skillet. Once sauce thickens, remove from heat and cover.

Place steaks under the broiler and cook about 3 to 5 minutes on each side. On the last 1 minute dot each steak with a tablespoon of butter. Remove from broiler, ten and let rest for 3 minutes.

To serving pour sauce over steaks and garnish with parsley.

Another great side with this is some blue cheese and a baguette.

Enjoy Cooking.

Spicy Roasted Acorn Squash

Spicy Roasted Acorn Squash

Ingredients

2 large Acorn squash cut in half, seeds removed
1 small onion sliced
1 small red dried chili, diced
4 tablespoons of unsalted butter
6 cloves or garlic minced
4 limes zest and juiced
8 tablespoons of maple syrup
1/4 cup of minced fresh ginger
1 table spoon of olive oil
2 bay leaves
2 star anise
3 cloves
1 sprig of rosemary

Directions

Preheat oven to 375 degrees

In a large skillet over med high heat place star anise and cloves, after stirring for 30 seconds add chili, olive oil, ginger, rosemary and onions. Saute until onions are soft. Remove from heat and lime juice, zest and garlic. Stirring to combine.

Place acorn squash on a parchment lined baking sheet, cut side up. Place a table spoon of butter in each squash halves. Followed by the saute onion mixture. Note: remove star anise, cloves, rosemary and bay leaves before spooning into squash halves.

Place in the oven and roast until tender, about 35 minutes. At the last 5 minutes spoon in 2 tablespoons pf maple syrup into each of the squashes. Remove from oven and let rest for a few minutes before serving.

Enjoy cooking

Snickerdoodles

Here is my version of the classic Snickerdoodle Cookies. It was actually not until a a few years ago that i actually ever had a Snickerdoodle cookie. Then this year i had them again and i have been on a mission to recreate them at home. All it really is, is a sugar cookie that meets a sugar cookie with a twist. My twist is the addition of another spice with the cinnamon that in crust the cookie. Oh and a plus is that these cookies have about a two week shelf life if they are around that long, which i doubt, enjoy.

Snickerdoodles

Ingredients

2 3/4 cups of unbleached flour
1 1/2 cups of raw sugar
2 sticks of unsalted butter, room temp
2 large eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon of salt

Topping
1/2 cup raw sugar
4 teaspoons ground cinnamon
1 teaspoon cardamon

Directions

In a large bowl whisk together the flour, salt, cream of tartar and baking soda.

In the stand mixer cream together the butter and sugar until light and fluffy. Next cream in one egg at a time. Once combined, lower the speed and slowly add the flour mixture. Once all blended, remove bowl from mixer and cover with plastic wrap and place in the fridge for at least 2 hours.

Preheat oven to 375 degrees

In a small bowl mix together the topping.

Next roll dough into 1 inch balls, roll in topping mixture, then place on parchment lined cookie sheets, flattening slightly so they do not roll around. Bake for about 12 minutes or until golden brown around the edges. Slide parchment and cookies onto cooling rack to cool.

Enjoy Cooking

Pumpkin Cheese cake

I tweeted about this last week, well i wanted to make it one more time before i posted it. I made a few changes to the ingredients and now it is perfect

I will be making this for Thanksgiving, enjoy.

Pumpkin Cheese Cake

Ingredients

Crust
2 cups of crushed Ginger Snap Cookies, Nabisco
1 stick melted unsalted butter
1/2 teaspoon salt

Filling
16oz cream cheese, cubed
2 cups ricotta cheese
8 oz mascarpone cheese
1 15oz can pumpkin puree
1/3 cup raw sugar
1/4 cup raw sugar
4 egg yolks
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon cardamon

Directions

Crust
Mix all ingredients in a small bowl, line a spring form with parchment then press crust ingredients on the bottom of pan. Bake in a 350 degree oven for about 15 minutes or until set. Remove from oven and let cool then place in the freezer while making filling

Filling
In the food processor puree together the ricotta cheese, cream cheese, 3 egg yolks, 1 egg, salt and 1/3 cup sugar, until smooth and creamy. Remove filling from food processor.

Next place the mascarpone cheese, pumpkin puree, spices, 1 egg yolk, 1 egg, 1/4 cup sugar and 1/2 cup of the creamed filling you just made. Puree until smooth and creamy.

Preheat oven to 300 degrees

Now remove crust from freezer, encase sugar form pan with tin foil. Now pour in the first filling into the pan, smooth and level. Now pour on top the pumpkin filling, smooth and level. Next take a knife and swirl the two fillings together in a few places, smooth and level.

Place pan in another deep side pan and fill the pan with warm water and cover the entire pan with foil. Place in the oven and bake for one hour. Then release steam and continue to bake for and additional 1/2 hour, then remove foil cover and bake until set about 15 to 20 minutes.

Remove from oven and water bath and place on a cooling rack until cool, place in fridge over night. Note: after 6 hours in fridge you can cover with plastic wrap.

Serve after overnight cooling

Enjoy Cooking

Salt

Seasoning is so important when creating dishes and salt is the foundation for all cooking, so why noy try something other than just everyday white salt. I have posted some wonderfully epicurean organic salts from Mountain Rose Herbs. Check them out at www.mountainroseherbs.com and the red alaea salt is one of my favorites.

Some of Holiday Favorites

Here is a must have for your holiday cookies. Pepper Creek Farms has all these wonderful decorating sugars and they have a new line of Shimmers, which i have ordered already, they come in Amethyst, Periot, Garnet and Citrine... They also have Blue Pearlescent dots. Go to www.peppercreekfarms.com to order and see all the other wonderful things they have.

Prefect for the Thanksgiving Table

Here is one of must have for Thanksgiving. Go to http://www.stonewallkitchen.com/ to order it - A

Chicken & Shrimp Soup

Chicken & Shrimp Soup

Ingredients

1 3lb chicken cup up
2 to 3 quarts of water
1 pound of small shrimp, cleaned
1 cup of mushrooms of choice, cleaned and sliced
1/3 lb of Chinese cellophane noodles
2 large onions, one diced and the other quartered
2 celery stalks, quartered
2 small bok choy cut into ribbons
4 scallions cut into 1/2 pieces
1 inch of fresh ginger thinly sliced
4 cloves or garlic, 2 smashed and 2 minced
2 teaspoons of sot sauce
1 teaspoon celery seeds
1 teaspoon black pepper corns
salt and pepper to taste

Directions

In a large pot place chicken, quartered onion and celery, the smashed garlic pepper corns and the ginger. Fill pot with water enough to cover the chicken by two inches. Bring to a boil, reduce heat and simmer for about two hours. You want the chicken to fall completely off the bones.

Remove chicken and set aside to cool. Strain stock and toss the solids, return stock to pot. And place all of the remain ingredients with the exception of the bok choy, scallions and shrimp.

Shred chicken and return meat to pot. Bring to boil, reduce heat and let simmer for another 1/2 hour. Next you need to time the following, based on the directions on the noodle package you want to add the shrimp at the last 3 minutes of the noodle cooking. Place noodles in soup, then the shrimp based on the cooking time of the noodles. Once done remove from heat and add the bok choy and scallions and serve.

Note: for a little heat add a whole chili pepper of choice at the last half hour of the simmer of the whole chicken. Put the chili in whole and cut small slits on the side of the chili.

Enjoy Cooking

Chocolate Sandwich Cookies

I came across this recipe in error; I have been working on my recipes for pies, which is the bane of my existence. The fillings are not the problem; it is the crust that is the issue. So one night when I was working on a crust I came up with this dough, which is actually as a better cookie then a crust, so I though it would be great with a nice creamy chocolate filling to offset the non-sweetness of the cookie.

Chocolate Sandwich cookie

Ingredients

2 cups unbleached flour
1 stick of unsalted butter, diced and chilled
1/2 cup raw sugar
1/2 cup heavy cream
1 teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
2 tablespoon half and half

Filling
1 cup dark chocolate chips or semi sweet
1 8oz tub of Mascarpone cheese
1 tablespoon unsalted butter

Directions

In the food processor place the dry ingredients and pulse to combine. Next pulse in the butter until crumbs form, like a pie dough. Now turn on the processor and add the cream and vanilla , once the dough is almost together, remove from processor and roll into a ball. Divide into two, fallen into disc, wrap in plastic and chill for about an hour in the fridge.

Next roll out the dough the same way you would pie crust to about a little less than 1/8 inch thick. Now cut out the desired shape with a cookie cutter, i use scalped circle but any shape will work. place on a parchment lined cookie sheet and place back in the fridge for an additional hour.

Preheat oven to 325 degrees

In a small bowl whisk together the egg yolks, half and half and brush on the top of the cookies.

Bake cookies for about 15 to 20 minutes or until light golden brown.

Transfer to a cooling rack.

While the cookies are cooling, place chocolate and butter in a double boiler and heat until almost all the chocolate is melted, remove from heat, add Mascarpone cheese and with a handle held mixer beat until smooth and creamy. NOTE: the Mascarpone should be a room temp so that it does not seize the melted chocolate.

Next spread the chocolate cream on one cookie and place another cookie on top and squeeze to close. Place on a parchment line cookie sheet and chill for at least an hour for the cream to set, enjoy.

Enjoy Cooking

Sugar Cookies

I have been getting allot of emails for a sugar cookie recipe. I have not posted one since it so basic and it is every cookbook, on the back of butter wrappers and so forth. But here is my twist on the basic sugar cookie recipe, enjoy.

Sugar Cookies

Ingredients

2 cups unbleached flour
1 cup of raw sugar
1 1/2 sticks of unsalted butter, room temp
1/4 cup key lime juice
2 tablespoon of key lime zest
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt



Directions

In the stand mixer cream together the butter and the sugar. In another bowl sift together the flour, salt and baking powder. Next add the key lime zest,followed by the key lime juice and the vanilla extract. Once creamy and fluff, slowly add the flour mixture. Remove dough from bowl, wrap in plastic and place in the fridge for at least 2 hours.

Preheat oven to 325 degrees

Divide dough into quarters and roll out to 1/8 to 1/4 thick and cut out into the shape of choice.

Place cookies on parchment lined cookie sheets and bake for about 12 to 15 minutes depending on thickness or until golden brown on the edges. Transfer to cooling rack and decorate as you wish. I often just dust with powdered sugar or make a simple butter cream frosting to mimic a key lime pie.

Enjoy Cooking

Raspberry Nut Pinwheel cookies

Here is a cookie recipe that i created for a contest i entered a few years back. I came in second, again, i was told there where too many steps. It is true it is a 2 day cookie, but it is so worth it. This is going to be on my Thanksgiving menu this year, all my deserts will have a pinwheel theme.

Raspberry Nut Pinwheel Cookies

Ingredients

2 1/2 cups of unbleached flour
2 sticks of unsalted butter at room temp
1/2 cup raw sugar
1/2 light brown sugar
2 eggs
1 teaspoon salt
1/2 teaspoon baking soda

1 jar of raspberry preserves
1 cup of chopped hazelnuts

Directions

In the stand mixer cream together the butter and the sugars. In another bowl sift together the remaining dry ingredients. After butter mixer is light and creamy, add the eggs, one at a time to the mixture. Reduce the speed on the mixer to a lower speed once the eggs are creamed in and slowly add the flour mixture. Once combined, remove from the bowl, divide into two balls, wrap in plastic wrap and place in the fridge overnight.

Next day roll out the two dough balls into a 10 x 12 inch sheet: note, roll out onto parchment it will make it easier to roll up later. Place dough sheet on cookie sheets and place back into the fridge to re-cool, about an hour.

Remove from fridge and spread each sheet with raspberry preserves and then sprinkle the preserves with the nuts. Roll up the sheets on the long side. Wrap in plastic wrap and place them back into the fridge and again for another hour.

Preheat oven to 350 degrees

Remove logs from fridge, remove plastic wrap and cut logs into 1/4 inch slices. Place slices onto a parchment lined cookie sheet and bake for 15 minutes or until the edges of the cookies turn golden brown.

Remove bake cookies to cooling rack - and enjoy

Enjoy Cooking

Grandma's Clam Chowder

I have been working up my menu for Thanksgiving and i have been pour over recipes. When going through my grandmothers cook book i came across this chowder, it was written on a piece paper that was stuck in the book, but it took me awhile to figure out the recipe since it was written in English, Spanish and a bit of French. It is a new take on the Manhattan clam chowder. Enjoy.

Grandma's Clam Chowder

Ingredients

4 cups of raw clams after they have been cleaned and removed from shells, diced
8 cups of clam juice - when shucking the clams you should get between 6 and 8 cups from them, if not use store bought juice
4 cups heavy cream
2 cups rock shrimp, shelled and cleaned
1 cups andouille sausage, diced
2 cups fresh chopped tomatoes
2 cups of diced potatoes
2 onions diced
6 tablespoons butter
4 stalks of celery, diced
2 carrots, diced
1/4 cup chopped parsley
4 sprigs of fresh thyme
2 cloves of garlic, minced
Salt and pepper to taste.

Directions

First divide the veggies in half and place into two bowls: this is the onions, carrots celery and potatoes.

In a skillet over medium heat melt 1 tablespoon butter. Next add one of the bowls of veggies and saute them until soft about 6 to 10 minutes. Remove from the heat, once cool enough to handle, puree them in the food processor and set aside.

In a large soup pot place 1 tablespoon of butter and melt over medium high heat. Add the remaining bowl of veggies to the pot and saute for 5 minutes. Now add the clam juice to the pot and long with the pureed veggies and the tomatoes, bring to a boil. Reduce heat to a simmer and adding the thyme and the garlic. Simmer for about an hour until the potatoes are soft.

While the soup is simmering place 1 tablespoon of butter in the skillet over medium high heat to melt, next add the diced sausage and saute until brown and crispy.

After the soup has simmer for about an hour add the diced clams and shrimp to the soup, along with the parsley and simmer for an addition 10 to 12 minutes.

Next add the remaining butter, heavy cream and the sausage to the pot and simmer for an additional 5 to 10 minutes. Remove from the heat, remove the thyme sprigs and serve, garnish with some fresh parsley

Serve with a nice baguette and some brie.

Enjoy Cooking

Vegetable Stew

I am making this soup today. I like this soup since i can adapt the veggies to what is currently in season.

Vegetable Stew

Ingredients

3 cups of veggie stock, low salt
24 to 36 pearl onions, skinned
2 cups parsnips, 1/2 inch dice
2 cups of button mushrooms
2 cups of fennel bulbs, diced
1 can of diced tomatoes, 15oz
1/3 cup raisins
3 cloves of garlic, minced
2 tablespoon tomato paste
4 tablespoons olive oil
1/4 cup dry white wine
juice of one lemon
6 sprigs of fresh thyme
6 sprigs of fresh parsley
4 bay leaves
1 teaspoon coriander seeds
1 teaspoon black peppercorns
salt and pepper to taste

Directions

Whisk together the stock, tomato paste, wine and lemon juice. Place seeds and peppercorns in a tea ball.

In a large deep skillet place 2 table spoons of olive oil and the pearl onions over medium high heat, saute until golden brown. Next add the parsnips and garlic, saute for an additional minute. Now add the tomatoes, mushrooms and spices, including the sprigs, saute for an additional 3 minutes. Now add the liquid mixture, bring to a boil, reduce heat and simmer for about 25 to 30 minutes until veggies are tender.

While the stew is simmering, place another skillet over medium high heat with 2 table spoons of olive oil and the fennel and saute until golden. Remove from heat and add the raisins and set aside.

Once the veggies in the other skillet are tender, add the saute fennel and raisins to skillet and simmer for an additional 5 minutes.

Remove sprigs, tea ball and bay leaves from stew; garnish with fresh parsley and serve with a nice baguette.

Enjoy Cooking

Paprika Chicken

I was going through my files and i came across this recipe that i created about 2 years ago. It is a really simple dish and very filling, enjoy.

Paprika Chicken

Ingredients

3 to 4 lb chicken cut up
2 cups of chicken stock, low salt
2 cups of red bliss potatoes, 1 inch dice
2 cups of cauliflower florets
1/2 cup sour cream or plain yogurt
1 large onion diced
1 can of diced tomatoes, 15oz
4 tablespoons olive oil
4 cloves of garlic minced
2 tablespoon of paprika
1 tablespoon flour
salt and pepper to taste

Directions

Preheat oven to 400 degrees

In a large deep casserole add 2 tablespoons of the oil and place on a medium high heat, working a few pieces a time brown the chicken on each side, about 5 minutes and set aside. While you are browning the chicken place the cauliflower in a zip lock bag along with the 2 tablespoons of oil and one of the cloves of garlic: shake to coat. Pour the contents onto a parchment lined baking sheet and place in the oven for about 35 minutes, you want the florets to get a nice char.

After all the chicken is done, add the onions to the casserole and cook until soft. Next add the potatoes, reduce heat and saute the potatoes until they begin to soften. Remove potatoes and add the paprika and flour, stir to combine. Next add the chicken stock, tomatoes, salt and pepper, raise heat and bring to a boil. Lower heat and return the potatoes and the chicken to the casserole, cover and simmer until potatoes and chicken are done.

Now remove chicken from casserole and place on a deep platter. Now add the sour cream or yogurt to casserole, stir to combine. Now add the cauliflower to the casserole and simmer to warm, about 2 minutes. Pour the sauce, potatoes and cauliflower over chicken and serve.

Enjoy Cooking

Pork Tenderloins, Japanese Style

I have been playing with the recipe for awhile now and i just made it tonight and it turned out perfectly.

Pork Tenderloin, Japanese Style

Ingredients

2 1/2 lbs of pork tenderloins, cut into thin slices
3 cups Shiitake mushrooms
10 scallions, cut into 1/2 strips
2/3 cup sake
1/4 cup veggie oil of choice
1/4 cup soy sauce
about an inch of fresh ginger, pealed and grated
2 tablespoons sherry
2 tablespoons raw sugar

Directions

Place sake, soy sauce, sugar, sherry and ginger into a large zip lock bag along with the sliced pork, seal, toss and place in the fridge for at least 2 hours

In a large skillet over medium high heat place about a tablespoon of oil, the mushrooms and scallions, saute until tender about 2 to 3 minutes. remove from skillet and set aside. Drain the pork saving the liquids, cooking in batches add the pork to the skillet with additional oil as needed. Saute the pork about 3 to 4 minute, until lightly colored. Once all cooked add the reserved liquid to skillet, also return all the other ingredients to the skillet: mushrooms and pork. Cook for an additional 2 minutes no more, you just want everything warmed. Serve with either noodles or rice.

Enjoy cooking

Pecan Butter Cookies

This is an easy cookie that you can make in the food processor.

Pecan Butter Cookie

Ingredients

2 cups of unbleached flour
2 cups powder sugar
2 sticks of unsalted butter
3/4 cup of chopped pecans
1 teaspoon vanilla extract
1/4 teaspoon salt

Directions

Place the pecans, salt and 1/2 cup of the powdered sugar in the food processor, pulse to break up nuts, then turn it on and grind into a fine powder. Now add the the butter a few pieces at a time, pulse to incorporate into the nut flour. Once all the butter is in process until smooth. Next add the vanilla followed by slowly add the flour while the processor is on. The dough will form a ball in the machine. Scrap bowl and place dough on plastic wrap, wrap and place in the fridge for at least 4 hours or over night.

Preheat oven to 350 degrees.

Roll dough into 1 inch balls, place on parchment lined cookie sheet, pressing the balls with your thumb to flatten. Back for about 15 minutes or until light golden brown. Place on a cooling rack and dust the cookies with the remaining powdered sugar.

Enjoy Cooking

Orange Chocolate Cookies

OMG! the amount of hits the Ginger Pumpkin cookies got, it is the new record. With that said i dipped into my cookie recipes from the book and I am posting a very simple cookie, that well, i came up with by mistake: it is one of my favorites.

Orange Chocolate Cookies

Ingredients

3 cup unbleached flour
1 cup raw sugar
2 sticks of butter, unsalted at room temp
1 large egg
2 teaspoons of orange zest, finely grated
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt

Topping
2 cup dark chocolate chips ( you can also use semi sweet)
1 tablespoon unsalted butter


Directions

whisk together in a large bowl all the dry ingredients with the exception of the sugar.

Next in the stand mixer cream together the butter and sugar until fluffy. Next add the orange zest and vanilla, followed by the egg. Once all combined, reduce speed and slowly add the dry ingredients. Once blended well, remove from mixer, form into a ball, wrap in plastic and place in the fridge for at least 4 hours, it is better over night.

Preheat oven to 350 degrees

Cut dough into quarters, roll out to about 1/4 inch thick and using your favorite cookie cutter cut out the cookies and place on a parchment lined cookie sheet. Bake for about 12 minutes or until cookies start to turn golden brown on the edges and are firm the touch. Remove cookies and parchment to cooling rack to cool.

Over a double boiler melt chocolate, once the chocolate is about melted remove from heat and whisk in butter until smooth. Next dip the cooled cookies into the chocolate and then let cool and set on a wire rack. They will set up in about an hour.

Enjoy cooking

Ginger Pumpkin Cookies

I have been working on this cookie for sometime now and i final got it right. I have been trying to make another pumpkin cookie for about 3 years, hope you all enjoy this one.

Ginger Pumpkin Cookie

Ingredients

2 1/2 cup unbleached flour
1 1/2 cups of firmly packed light brown sugar
1 cup chopped pecans
1 15oz can pumpkin
1 stick unsalted butter, room temp
1/2 cup finely chopped crystallized ginger
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon of salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon fresh ground nutmeg

Directions

Preheat oven to 350 degrees

In a large bowl whisk together all the dry ingredients with the exception of the sugar. The stir in the nuts and crystallized ginger.

In the stand mixer cream together the sugar and the butter until creamy. Next add the eggs, mix until blended. Followed by the can pumpkin, the mixer may look a bit odd but that is OK. Now slowly add the dry ingredients to the wet mixer a little bit at a time until all combined.

On parchment lined cookie sheets drop a table spoon of the batter about 2 to 3 inches apart. Bake for about 15 minutes or until lightly golden brown, they will be soft in the centers. Slide the cookies on the parchment paper to a cooling rack.

This recipe should make about 65 cookies.

Enjoy Cooking

Chicken in Wine sauce

Based on the all the hits yesterdays post received i decided to post a few more chicken recipes. The following recipe i have not made in a few years but i think it will make a return this week for dinner. It is perfect fall dish.

Chicken in Wine Sauce

Ingredients

1 3lb chicken cut up
1 pint each of the following mushrooms: Porcini, Morel and mini Portobellos
2 medium onions, chopped
4 tablespoons of butter, unsalted
2 Tablespoons of fresh chopped Parsley
Salt and Pepper to taste

1 cup dry red burgundy wine
1/2 cup chicken stock
3 cloves or garlic, minced
1 teaspoon of celery seeds
4 sprigs of fresh thyme
1 bay leaf

Directions

In a deep large skillet over medium high heat melt the butter then brown the chicken on all sides about 5 minutes each side: then remove from the skillet. Next lower heat to medium and add the mushrooms to the skillet for about 3 to 5 minutes then add the onions and saute until soft.

Remove skillet from heat and add the balance of the ingredients, stir to blend. Return chicken to skillet. Spoon liquid of chicken, bring to a boil, then reduce heat and cover and simmer until chicken is done, about 30 minutes.

Remove chicken from skillet and place on a platter, remove thyme sprigs and bay leaf from sauce then pour over chicken and serve.

Enjoy Cooking

Tarragon Chicken

Here is another Chicken recipe: I have been playing with roasted chickens, trying different variations on the standard Julie Child's roast chicken recipe.

Tarragon Chicken

Ingredients

1 3 to 5 lb whole chicken
2 cups low salt chicken stock
6 table spoons of butter
1/3 cup dry white wine
6 cloves of garlic smashed
3 to 6 sprigs of fresh Tarragon
salt and pepper to taste

1 cup heavy cream
2 cups reserved chicken drippings from pan
1 large egg yolk
2 table spoons of butter
2 table spoons lemon juice
1 table spoon flour

Directions

Preheat oven to 350 degrees

Using your finger make a space between the skin of the chicken and the meat. next add butter, garlic and tarragon to the space created. Make sure to do this on all sides of the bird. Place the remaining butter, garlic and tarragon in the cavity of the bird and truss the bird closed with twine. Season the outside of the chicken with salt and pepper.

In a Dutch oven just large enough for the bird, place the chicken and brown on all sides about 5 minutes each side. You will need to rotate the chicken in the pan. Once all brown, place the chicken breast side up and add the chicken stock and wine. You want it to go about half way up the side of the chicken: add more or less chicken stock to reach the half way mark.

Cover chicken and place in the oven for about 1 hours and 15 minutes. When you are at the last 15 minutes, remove cover.

Once the chicken is done, remove bird from pan and strain the drippings and reserve.

Now to make the gravy, melt the 2 table spoons of butter in a sauce pan, next whisk in the flour. Once you have a nice pale color rue add a cup of the drippings, the egg yolk, lemon juice and salt and pepper to taste. Bring to almost to a boil and remove the pot from the heat. Note: you want to whisking the sauce the whole time when it is on the heat. Now add the cream and 1 more cup of drippings. If you do not have enough drippings add chicken stock to make up what you are lacking. Once all blended transfer to a gravy boat.

Place the chicken on a nice serving platter and garnish with tarragon and serve.

Enjoy Cooking

Sauteed Chicken in Lemon Sauce

Sorry it has been awhile since my last post. It has been a bit crazy here, too many things going on but here is a recipe i came up with a few weeks ago when i was faced with making chicken but did not want the same old thing.

Sauteed Chicken in Lemon sauce

Ingredients

1 3lb chicken cut up
4 to 6 table spoons of butter
1 cup heavy cream
1/3 cup Madeira wine
1/3 cup of a dry white wine
1 large lemon, zest and juice
1 additional lemon as garnish
3 cloves of garlic, minced
2 table spoons fresh parsley, minced
Salt and Pepper to taste

Directions

In a large skillet over medium high heat place the chicken that has been seasoned with salt and pepper along with the butter. I start out with 4 table spoons of butter and add the balance if the skillet gets a bit dry. Brown chicken on all sides, reduce heat and cover until chicken is cooked through, about 30 minutes.

Remove chicken from skillet, raise heat to medium high and deglaze the skillet with the madeira and the white wine. Whisking continuously, add the lemon zest, juice and the garlic. Once the sauce has reduced by about half, lower the heat and whisk in the cream and the parsley. Return chicken to skillet, coating the chicken on all sides, cover and simmer for about 5 minutes. Remove chicken to serving platter, whisking sauce, pour over the chicken and garish with the slice lemons and serve.

Enjoy Cooking

Spicy Roasted Tomato and Corn Soup

I did a variation on the Tomato soup i posted earlier - this one is a bit more hardy.

Spicy Roasted Tomato and Corn Soup

Ingredients

3 Pints of cherry tomatoes - is used an assortment of heirloom type and my pints are over flowing, it is more like 3 1/2 pints
4 ears of corn

1 large onion rough chopped
2 small banana peppers, rough chopped seeds removed
2 table spoon olive oil
6 sprigs of parsley
4 cloves of garlic smashed
1/3 of a cup of fresh ribbon basil leaves
2 cups of chicken stock, low salt
2 one inch slices of a multi grain bread- used a hearty type
1 cup half and half
1 teaspoon ground yellow mustard
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 to a full teaspoon of cayenne pepper - based on your taste
salt and pepper to taste

Direction
Preheat oven to 400 degrees

Place tomatoes in a single layer on a parchment lined cookie sheet. Place in the oven until the tomatoes have burst and they start to char their skins. Remove from oven.

In a large sauce pan over medium high heat place olive oil, banana peppers and onions and cook until tender. Add garlic and saute for 30 seconds, now add the chicken stock, tomatoes, parsley and spices. Bring to a boil, then reduce to a simmer. Simmer for about 20 to 30 minutes.

While the soup is simmering: using a pair of tongs roast the ears of corn over the open flame of the stove until charred and blacken. If you have an electric stove, roast the corn in the oven under the broiler. Once corn is cooled remove from the cobs.

Next place the bread into the soup - tearing the bread into 1 inch chucks before you add them to the soup. Simmer for an addition 5 minutes then remove the pot from the heat. Let cool.

Once the soup has cooled enough to handle, puree the soup in batches in the food processor, strain, toss solids and return to sauce pan. Place pan on a medium heat and add the corn to soup and heat through. This is also a great time to taste for seasoning: add more salt and pepper to taste. If you like it a bit spicier add more cayenne.

Next add the half and half, stir to combine.

When serving top with the basil ribbons and serve with a nice baguette.

Enjoy cooking

Spicy Tomato Soup

We are coming to the end of tomato season here in the North East but right before the fresh local tomatoes go away, here is a recipe that i will be making this weekend and canning for later. It is a traditional tomato soup with a twist, a bit of heat, enjoy.

Spicy Tomato Soup

Ingredients

6 Cups of rough chopped tomatoes or 12 cups of cherry tomatoes
2 cups of fresh, low salt chicken stock
2 cups of whole milk
1 1/2 cup of diced onions
1 cup of heavy cream
1/2 cup rice
3 cloves of garlic minced
2 table spoons unsalted butter
2 table spoons curry powder
1 sprig fresh thyme
1 bay leaf
Tobasco to taste
Salt and pepper to taste

Toasted thin slice of baguette for the top

Directions

In a deep soup pot melt butter, next add the onions ans saute until soft. Now add the garlic stirring for 30 seconds, reduce heat and add curry powder. stirring for about 2 minutes: note you do not want the garlic to burn.

Next add tomatoes, stock, rice bay leaf, sprig of thyme: then to taste the Tobasco, salt and pepper. Partly cover and simmer for about 35 to 45 minutes.

Remove soup from heat and let cool enough to handle, pour into large bowl. In small batches puree in the food processor followed by straining the soup back into the soup pot tossing the solids. Once all pureed and strained, add milk and cream, bring a boil, remove from heat and serve. I place a few slices of toasted baguette on top of the soup before serving. The soup also taste great cold: once remove from heat let it cool to room temp, then place in fridge to cool completely.

Enjoy cooking

Quick Onion Soup

I have been asked again and again for my onion soup recipe - but that is for the book, but here is quick recipe that i got from a local cafe several years go that i have adapted - it is good but not as good as the 3 day onion soup i make.

Quick Onion Soup

Ingredients

3 cups of beef stock - low salt
2 onions, quartered and sliced very thin
3/4 cup port wine
3/4 to 1 1/4 cups grated Gruyere cheese
3 egg yolks
2 to 3 table spoons of unsalted butter
Salt and pepper to taste
and bout half a loaf of french bread cube into about 1 inch cubes


Directions

Preheat oven to 400 degrees

Place bread cubes on a parchment lined cookie sheet and toast up in the oven.

Melt butter in a deep soup pot, then add onions and saute until golden to a deep brown. Next add the stock to the pot and salt an pepper to taste. Reduce heat and let simmer for about 15 minutes.

In a large oven safe soup tureen layer the toasted cubes of bread on the bottom ( about a third of the bread) followed by a sprinkling of the grated cheese and repeat for three layers: note leave enough cheese at the end to sprinkle on top of the soup.

Now fill the tureen with the hot soup and top off with the remaining cheese. Place tureen uncovered into the oven and bake for about 20 minutes.

Mean while whisk together the egg yolks and port wine and set aside.

Remove tureen from oven, bring to the table, make a whole in the cheese crust and pour in the wine egg mixture, fold mixture into the soup and serve.

Enjoy Cooking

Butter Wreath Cookies

Cookies, Cookies, Cookies: most of the emails I receive are requesting more cookie recipes, well OK. This recipe i learned from the lady that lived across the hall from me in Jackson Heights. It is an old German recipe that i changed a bit to take a few of the bad ingredients out. It is a great simple favored cookie, enjoy.

Butter Wreath Cookie

Ingredients

2 stick unsalted butter, chilled and diced
2 3/4 cups of unbleached flour
1 1/4 cups raw sugar
3 cooked egg yolks, crumbled - the yolks need to hard cooked
2 raw egg yolks
1/2 teaspoon almond extract

Topping
1/2 cup finely chopped almonds or pistachios or a combo of both
2 tablespoons raw sugar
1 egg white
1 tablespoon water

Directions

Preheat the oven to 375

In the stand mixer combine the sugar, butter and cooked egg yolks, the mixer will be crumbly. Now add the raw egg yolks and the extract, blend until smooth. on a low speed slowly add the flour, then blend until smooth.

Pinch off about a piece a little bigger then a walnut, roll into a ball, then out into a strip, about 4 inches long. Bring the ends together to form a ring. Place on a parchment cookie sheet, repeat until the dough is done.

In a small bowl combine the sugar and nuts. In another small bowl whisk together the egg white and water until frothy. With a brush, brush the cookies with the egg wash, then sprinkle the cookie with the nut mixture. Do a few cookies at a time so that the wash does not dry before you can get the nuts on.

Bake for about 10 to 12 minutes or until lightly browned, transfer to cooling rack.

Enjoy cooking

Catfish Roll Ups

This a really simple and quick recipe that i came up with over the weekend. I was working on another dish that sort took a turn for the worst, so I had to think of something fast based on what i had on hand. Enjoy.

Catfish Roll Up

Ingredients

4 Catfish fillets, cleaned and cut in half, down the center or 3's depending on the size
8 to 12 thin slices of Prosciutto
2/3 cup of unbleached Flour
2 teaspoons fresh thyme
1 teaspoon fresh ground pepper
1/8 to 1/4 teaspoon Cayenne Pepper
Salt to taste
Tooth picks, long

1/3 to 1/2 cup veggie oil of choice

3 to 4 tomatoes, diced and seeded
1 small red onion diced
1 Banana pepper, diced and seeded
1 small can anchovies, drained
1/2 Olive Oil
1/3 cup balsamic vinegar
handful of fresh basil leaves cut into ribbons
salt and pepper to taste

Directions

In the third section take the anchovies and a 1/3 onions and place them in a small bowl with the vinegar and set aside while you create the rest of the recipe. Actually I have a jar of olive oil with several cans of anchovies in it always on hand, its great to so many sauces.

In the first section place the flour, thyme, cayenne, salt and pepper in a bowl and whisk together, you will be dredging the fish in it. Next dredge the fish one piece at a time in the flour mixture, followed by placing a slice of prosciutto on top then rolling it up in the center and holding the fish closed with a tooth pick. Repeat until done.

Place a large skillet over medium heat and heat the olive oil until it shimmers. Now place a few of the roll ups in the skillet at a time, browning the fish on each side. When the fish is firm and the edges of the prosciutto is crispy its done. Repeat until done.

While you are cooking the fish, in another bowl place the tomatoes, banana peppers and onions. Next strain out the olive oil into the bowl, followed by the vinegar, salt and pepper to taste and toss. I always save the anchovies and the onions to use a sauce.

The plate up: place 2 to 3 roll ups on a plate. Next place some of the tomatoes salad on the plate, include enough of the dressing so that there is a light pool on the plate and top of with the basil.

Enjoy Cooking

Corn Salsa

With all the fresh corn at the farm stands, here is one of my favorite recipes. I usually make this with the left over corn from the night before.

Corn Salsa

Ingredients

4 ears corn, shucked
3 tomatillos, papery outer skin removed
1 (15-ounce) can black beans, drained and rinsed
3 cloves garlic, smashed and finely chopped
1 small red onion, diced
4 scallions, thinly sliced
1 jalapeno, seeded and chopped
1/4 cup red wine vinegar
1/4 cup olive oil
2 pinches of ground cumin
1 pinch of ground cinnamon
Salt and pepper to taste
1/2 bunch cilantro, leaves roughly chopped

Directions

Preheat the grill to medium.
Put the corn and the tomatillos on the grill and grill until they get charred and black on all sides. Remove from the grill and let cool.
Cut the kernels from the corn cob. Scrape any really charred bits of skin off the tomatillos and then cut them into 1/2-inch chunks.
In a large bowl, combine the corn, tomatillos, black beans, garlic, onions, scallions, and jalapenos, if using. In a small bowl or measuring cup, combine the spices, vinegar and oil. Pour over the salsa and season with salt, to taste. Taste and adjust the seasoning, if needed. Toss in the cilantro and serve.

Enjoy Cooking

BBQ Peach Salmon

Sorry its been awhile since i last posted a recipe. I have been playing around over the last few weeks and most oft he recipes still need more testing, but here is a simple that everyone has loved.

BBQ Peach Salmon

Ingredients

1 cedar plank - soaked for at least 3 hours
2 to 3 lb piece of Salmon - i usually get one that fits the cedar plank
1 large peach, cored
2 table spoons Dijon mustard
3 table spoon horseradish
3 table spoons fresh dill, diced of course
salt and pepper to taste

Directions

Place the peach in the food processor and pulse to chop. Next add the mustard, horseradish, dill, salt and pepper and pulse until almost a puree. Remove from food processor, place in a bowl and chill for at least 2 hours.

Start the grill.

Place the salmon on the plank and top the fish with the peach sauce and let sit at room temp while the grill is heating.

Once grill is ready, place plank/fish on grill and cook to desired done-ness.

Remove and serve.

Real simple - I have also spiced the sauce up a bit with a desired chili or two.

Enjoy Cooking

Chicken and Sausage

I was playing around with another recipe of mine and i came up with this one, it is sort of a stew with noodles.

Chicken and Sausage

Ingredients

1 3lb Chicken cut up
3 cups of cubed pork, about 1 inch cubes
14 to 18 large shrimp or prawns, shelled (keep the shells)
4 to 6 Andouille Sausage, cut into 1/2 inch slices
2 medium onions, one quartered and the other thinly sliced
3 stalks of celery cut in half
6 sprigs of cilantro
1/2 cup Chinese cabbage, shredded
1 chilli of choice, seeds removed and diced
1 lb of Chinese noodles
1/4 cup sesame oil
1/4 cup fresh grated ginger
1 table spoon paprika
3 table spoon soy sauce
salt and pepper to taste

Directions

In a large deep sauce pan add about a quart of water enough to cover the chicken. Add to the pot the shrimp shells, the one quartered onion, celery and the cilantro: bring to a boil, reduce and let simmer for 35 to 40 minutes, covered. Once chicken is falling off the bone, remove from heat. Remove chicken, set aside to cool and strain the stock and set aside.

In a large deep skillet heat oil and saute half of the remaining onion and about half the ginger for about 5 minutes. Now add the pork, brown and remove and repeat with the sausage: set both aside. Drain off most of the oil and set the skillet aside.

Once chicken has cooled, remove from the bone and shred. Place the skillet back over medium heat and return all the cooked meats to the skillet, saute until rewarmed. Next add all the remaining ingredients, with the exception of the shrimp and the soy sauce, to the skillet, along with 2 cups of the reserved stock. Reduce heat and cover for 30 minutes. With 5 minutes to go add the shrimp and the soy sauce.

While the stew is simmering cook the noodles as per the package. I cook the noodles with a cup of the reserved stock.

Once all done, spoon noodles into the bottom of the serving bowls, followed by the stew. Garnish with cilantro and serve.

Enjoy Cooking

Spicy Chicken

I have received a number of request for a spicy chicken dish. I came up with recipe a few years back and it delivers a kick, enjoy.

Spicy Chicken

Ingredients

1 3 to 4lb chicken cut up
4 tomatoes, diced and seeded
3 onions, diced
1 cup of chicken stock
6 chilies of choice, diced and seeded, I used Ancho
4 to 6 cloves of Garlic
1/4 cup of olive oil
2 table spoons of red wine vinegar
6 pepper corns
4 whole cloves
1 teaspoon salt
1/4 teaspoon cumin seeds

Directions

Heat chicken stock in a sauce pan until it boils, removed from heat and add the chilies and let them steep for 30 minutes.

After 30 minutes pour into a blender or food processor and puree until smooth. Next add the cloves, cinnamon, peppercorns, salt, cumin seeds, garlic, 2 of the onions, vinegar, tomatoes and puree until smooth paste.

In the same sauce pan heat one table spoon of the olive oil and then add the sauce and stir until the sauce is nice and thick. Remove heat.

In a large skillet heat the remaining olive oil and then add chicken and brown on each side about 15 minutes. Mean while preheat oven to 375 degrees.

Place brown chicken in a deep casserole and pour sauce over it, cover and bake for about 35 to 40 minutes until chicken is done. Uncover and garnish the remaining onion, and serve. I serve this with a buttery saffron rice.

Enjoy Cooking


1/4 ground cinnamon

Bacon Chicken

Here is another of my recipes from my book that i created sometime ago. It is a really simple recipe and who does not like Bacon.

Bacon Chicken

Ingredients

1 3lb Chicken cut up
1/2 lb bacon, chopped
1/2 cup of smoked ham cut into strips
3 tomatoes diced and seeded
2 large red peppers, cut into rings and seeded
2 onions diced
1/3 cup pimentos
1/4 cup fresh Italian Parsley, chopped and stems removed
4 to 6 cloves of garlic, minced
3 table spoons olive oil
Salt and pepper to taste.

Directions

In a large deep skillet that can be covered, add bacon over medium high heat and render off the fat. Remove bacon once crispy and set aside.

Next add chicken to skillet with bacon fat and brown on each side, about 15 minutes or so. Remove chicken and set aside. Drain off some of the bacon grease, leave about a table spoon in the pan. Add olive oil followed by the onions, peppers, garlic and pimentos and saute until soft, about 10 minutes. Reduce heat to medium and add the tomatoes and ham to the skillet and saute for an additional 10 minutes.

Reduce heat to low and add the chicken back to the skillet and cover and cook for about 30 minutes or until chicken is done. Remove from heat, transfer to a serving bowl and garnish with the parsley, crispy bacon and serve.

Note: both the bacon and the ham can be salty so additional salt might not be needed.

Enjoy Cooking

Chicken in Yogurt Sauce

If you have not guessed I have been on a yogurt kick lately. Tonight I made a batch of this and it was tasty.

Chicken in Yogurt Sauce

Ingredients

1 3lb chicken cut up and skinned
1 cup of Greek yogurt
1 cup of fresh tomatoes, diced and seeded
1 large onion quartered and sliced
1/2 cup of grated coconut
1/3 cup of slivered almonds
1/4 cup Italian parsley, chopped and stems removed
1 chili, seeded and minced
3 cloves or garlic, minced
1 lemon, juiced and zest
1 teaspoon of ground ginger
1/2 teaspoon of saffron
salt and pepper to taste

Directions

In the food processor place the coconut, garlic, chili pepper and ginger powdered and process to a powder.

In a large bowl blend well the yogurt, onions, lemon zest and juice, tomatoes and the remaining spice. Then add the powder mixture from the food processor and stir well. Now place the chicken in the bowl and toss to coat. Cover, place in the fridge for about 2 to 4 hours.

Preheat oven to 375 degrees.

In a deep baking dish transfer the contains of the bowl, add the almonds to the top, cover and bake for 75 minutes to 1 1/2 hours. Remove chicken and plate, stir the the sauce to re-blend and pour over chicken and garnish with the parsley. I plated this with a simple saffron rice.

Enjoy Cooking

BBQ Rack of Pork Chops

Here is another favorite BBQ recipe of mine, the sauce has allot of ingredients but it is so worth it. It is not easy to fine a rack of pork but just going to a local butcher and they will have one.

BBQ Rack of Pork Chops.

1 5 to 6lb rack of pork

6 peaches, chopped and pits removed, you can leave the skin on
2 large onions rough chopped
6 radishes, rough chopped
2 red peppers, chopped and seeded
1 to 1 1/2 inches of fresh ginger, pealed and chopped
1 to 1 1/2 inches of fresh horseradish, pealed and chopped
6 to 8 cloves of garlic
1 cup raw honey
1/2 cup of pecans, rough chopped
1/2 cup of Red wine vinegar
1/2 cup of Cilantro, chopped and stems removed
1/4 cup raw sugar or brown sugar
1/4 cup olive oil
1/4 cup soy sauce
4 to 6 sprigs of fresh oregano, leaves removed and chopped
4 to 6 sprigs of fresh thyme, leaves removed and chopped
1 table spoon of Chinese Five spice powder
Cayenne pepper to taste
Salt and pepper to taste

Directions

In the food processor place the pecans and pulse to mince, then add the onions, peppers, garlic, radishes, horseradish, ginger and the olive oil and pulse to chopped finely but not to puree. Once you have a paste, remove contains from the food processor and place in a large bowl.

Next add the peaches, sugar and honey to food processor and pulse to almost a puree. Pour into the same bowl with the other ingredients and stir to combine. The sauce will be a bit thick.

Now add the remaining ingredients, excluding the pork, and stir to combine.

Place a extra large zip lock bag into a baking pan, place rack of pork in bag. Next add the sauce to the bag covering pork. Make sure all parts have been coated. Seal bag and place pan in fridge for 6 to 8 hours. Its best over night.

Fire up the grill, you want a slow roast.

Remove pork from the bag and place on the grill, meat side down. It a nice char on this side, turn over, bone side down and raise the distance of the grill from the heat, baste the pork with the sauce, cover grill and slow roast the rack of pork. Re-baste the pork very 10 minutes. You want to slow roast the rack for about 1 1/2 hours to 2 hours, the internal temp should be 180 degrees.

Remove from grill cover and let rest before carving up the rack.

Note: with the remaining sauce left over I place it in a sauce pan bring to a boil for a few minutes then pour over rack right as it come off the grill and before covering to rest.

Enjoy Cooking