Dine With Donna

Tanja's Quiche Lorraine

2012-01-29T01:43:00.000-08:00

The recipe today comes from Germany and is sent by Tanja Michael. Tanja was on a tour bus sitting on the opposite side of the bus from where I sat during a recent trip to Las Vegas. We struck up conversation and when I learned that she was from Germany, my German heritage stirred. We shared a little about ourselves and before we departed Tanja offered to share her Quiche Lorraine recipe.

I will post the measurements from grams to cups and etc. A BIG thank you Tanja for sharing her recipe!

Tanja’s Quiche Lorraine

Ingredients: 1 pack of puff pastry

250g smoked ham (black forest type), finely diced

250g Emmentaler (swiss cheese), grated

4 eggs

1 tub of crème fraiche

1/2 mug whipped cream

1-2 bunch of parsley

LOTS OF paprika spice (hot and noble sweet), salt, pepper, Maggi

Preparation: Swill a little water round a springform baking tin and line with puff pastry. Stir the eggs, crème fraiche, whipped cream and spices with a hand mixer. Taste it ;-)) mmmmh, delicious! Then fold in the ham, cheese and parsley. Pour the egg mixture into the baking tin and place in the oven. Cook on 190° c for approx 40 minutes

Enjoy your meal !

Mexican Hot Chocolate

2012-01-27T17:15:00.000-08:00

Mexican Hot Chocolate

Ingrdients:
1 (13.5 ounce) can coconut milk
1 cup water
¼ cup cacao powder
¼ cup agave nectar
20 drops vanilla creme stevia
1 tablespoon vanilla extract
1 teaspoon to 1 tablespoon cinnamon
¼ teaspoon chili powder
dash cayenne pepper
dash celtic sea salt
***
Directions:

Place coconut milk, water, cacao powder and agave in a Vitamix
Puree on high speed until smooth
Blend in stevia, vanilla, cinnamon, chili, cayenne and salt
Heat mixture in a saucepan until warm
Top with Whipped Cream (optional)
Reblend and Serve

Note: Stevia is a sugar substitute. Adjust the cinnamon to your taste.

Serves 4

Roasted Butternut Squash Polenta with Mushrooms

2012-01-26T10:14:00.000-08:00

INGREDIENTS

One 2-pound butternut squash—peeled, seeded and sliced 1 inch thick
2 tablespoons extra-virgin olive oil, plus more for the pan
1/3 cup pine nuts
1 large onion, finely chopped
1/2 teaspoon dried sage, crumbled
Salt and freshly ground pepper
6 cups water
2 cups coarse polentaUnsalted butter
4 ounces smoked Gouda, shredded (1 cup)
1/4 cup plus 2 tablespoons
freshly grated Parmigiano-Reggiano cheese

Directions:

Preheat the oven to 375°. Arrange the squash on a large oiled baking sheet and roast for 30 minutes, until tender. Transfer the squash to a bowl and mash coarsely. (You should have about 1 1/2 cups.) Spread the pine nuts on a pie plate and toast in the oven for 4 minutes, until golden. Coarsely chop the nuts. *
Meanwhile, in a skillet, heat the 2 tablespoons of olive oil. Add the onion and sage and season with salt and pepper. Cover and cook over moderate heat, stirring, until golden, 25 minutes; add a few tablespoons of water if the onion looks dry. *
In a saucepan, bring the 6 cups of water to a boil. Whisk in the polenta and 1 teaspoon of salt. Cook over very low heat, stirring frequently, until tender, about 35 minutes. Stir in 1 tablespoon of butter along with the mashed squash, pine nuts, onion, Gouda and half of the grated Parmigiano cheese. Pour the hot polenta into a buttered large cast-iron skillet. Flatten the top of the polenta slightly without spreading it to the edges; refrigerate until firm, about 3 hours.
Rub the surface of the polenta with softened butter and sprinkle with the remaining grated Parmigiano cheese. Bake in a 375° oven for 1 hour, until the top and side are lightly browned and crisp. Let stand for 20 minutes before cutting it into wedges.
SERVE WITH Sautéed mushrooms, braised greens or tomato sauce.

Walnut Balsamic Vinaigrette

2012-01-24T10:21:00.001-08:00

Walnut Balsamic Vinaigrette

Good-quality balsamic vinegar and walnut oil make all the difference in this dressing. If you can find a roasted walnut oil, its intensely nutty flavor will not be overpowered by the rich balsamic vinegar. This vinaigrette is also delicious with delicate baby spinach, mâche, or baby greens.

2 tablespoons balsamic vinegar

1/2 teaspoon Dijon mustard

3 tablespoons toasted walnut oil

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

Combine the vinegar, mustard, and both oils in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Season the vinaigrette with salt and pepper to taste. (The vinaigrette can be refrigerated, covered, for up to 1 month. Let it return to room temperature and shake vigorously before using.) Makes 1/2 cup

Walnut Balsamic Vinaigrette

2012-01-24T10:21:00.000-08:00

Walnut Balsamic Vinaigrette

2 tablespoons balsamic vinegar 1/2 teaspoon Dijon mustard 3 tablespoons toasted walnut oil 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper

Citrus Salts

2012-01-21T16:53:00.000-08:00

Citrus Salts

At a recent cooking class I attended, the instructor spoke of the variety of salts available today and prices. I purchased a box of Maldon Salt which is imported from England. It is a flaked salt and great sprinkled on salads and vegetables. I was happy to find this article on Heidi Swanson's blog, "101 Cookbooks". I have an abundance of citrus fruits available in CA and plan to duplicate some of these salts.

This is a copied article from the blog "101 Cookbooks" written by Heidi Swanson.

"I used Maldon sea flakes here, but you can certainly experiment with other kinds of salts (this looks beutiful). Also try to buy good, organic, citrus. And avoid waxed citrus. If that is what you have on hand thought, just be sure to give it a good scrub with warm water. Also dry completely before zesting."

For each type of salt you will need:

1/2 cup flaky sea salt

1 tablespoon citrus salt

***

"Preheat your oven to 225 F / 105 C. Combine the salt and citrus in a medium bowl and mix well. Really work the zest into the salt, making sure there aren't any clumps of zest. Spread across a parchment lined baking sheet. If you are making mare than one flavoe of salt, repeat this as many times as necessary. For example this time I made 6 salts, and I arranged them across two baking sheets (see photos)."

"Bake for 70 minutes, or until the citrus is completely dried out. Flecks os zest should crumble when pinched beteen your fingers. Remove from oven and allow to cool a bit. At this point you can pulse each salt a few times in a food processor if you like, which is what I do. Or, you can enjoy it as it is. Salts keep in an air tight jar for a couple of months."

"Prep time 5 minutes, Bake time 70 minutes."

Lentil & Sweet Potato Soup

2012-01-19T15:21:00.000-08:00

Lentil & Sweet Potato Soup

We do not have much cold weather in San Diego. I must capitalize on it when I can and make the comfort food for cold days. Incidentally, cold in San Diego is somewhere in the 60's.

Ingredients:

2 tablespoons olive oil

1 cup chopped onion

1 cup chopped carrot

3 cups peeled and chopped sweet potatoes

1 teaspoon chopped ginger

1/4 teaspoon chili flakes

1/2 teaspoon cinnamon

1/2 cup red lentils

5 cups vegetable stock

1/4 cup whipping cream *optional

salt and freshly ground pepper

1 tablespoon lemon juice

1 tablespoon maple syrup

Garnish:

1 tablespoon vegetable oi

1/4 cup sage leaves

***

Directions:

Heat oil in a pot over medium heat. Add onions and saute for 2 minutes or until they begin to soften. Add carrots and sweet potatoes and saute for 5 minutes.

Add ginger, chili flakes, and cinnamon and saute for 1 minute or until fragrant. Add lentils and stir to coat with oil.

Add stock and bring to a boil. Reduce heat to medium low and simmer for 20 to 25 minutes or until vegetables are very soft and lentils have exploded.

Puree soup in food blender or with hand blender. Return to pot, stir in whipping cream and season with salt and pepper. Stir in lemon juice and maple syrup. Reheat when needed.

For Garnish: heat oil in a small skillet over medium high heat and fry sage leaves for 30 seconds or until crisp. Drain on paper towels. Place on soup.

Serves 6

Aspargus Risotto with Pancetta and Truffle Oil ....... Post 1100

2012-01-16T09:59:00.000-08:00

ASPARAGUS RISOTTO WITH PANCETTA AND TRUFFLe Oil

A beautiful risotto studded with green asparagus and flecked with pancetta. This tastes even better with the truffle oil giving it that final flourish.

1 lb (500 g) thin asparagus stalks, woody ends removed

2 tbsp (25 mL) olive oil

4 slices pancetta, diced

1 cup (250 mL) chopped onion

2 cloves garlic, chopped

1½ cups (375 mL) arborio rice

5½ cups (1.375 L) hot chicken stock

2 tbsp (25 mL) butter

½ cup (125 mL) Parmesan cheese

1 tsp (5 mL) truffle oil

Salt and freshly ground pepper

***

1. Dice asparagus stalks into 2-inch (5-cm) lengths, reserving tips.

2. Heat olive oil in a pot over medium heat. Add pancetta and fry for 2 minutes or until fat has rendered. Add onion, garlic and asparagus stalks and sauté for 3 minutes or until onion is softened. Stir in rice and cook until rice is coated with onion and oil, about 1 minute.

3. Pour in about 2 cups (500 mL) stock and cook, stirring frequently until most of the liquid is absorbed. Add another 2 cups (500 mL) stock and stir again and cook until liquid is absorbed. Add last cup (250 mL) of stock and asparagus tips. Cook until stock is absorbed. The rice should be al dente. If not, add up to ½ cup (125 mL) more stock. This whole process should take between 20 and 25 minutes.

4. Beat in butter, Parmesan and truffle oil and season with salt and pepper.

Serves 4

Lamb Shanks Braised With Cinnamon and Honey Post 1100

2012-01-15T07:45:00.000-08:00

Lamb Shanks

The only possible accompaniment for this rustic dish of tender lamb shanks is mashed potato but, in a pinch, hunks of crusty baguette will mop up the flavourful juices nicely too. Since frozen lamb shanks often come in packages of three, feel free to braise all of them; the meat from the leftover one would be perfect added to a shepherd’s pie or tucked into a wrap with crisp salad greens and tzatziki. Tzatziki is a Greek sauce made of yogurt, garlic and cucumbers.

***

Ingredients:

2 lamb shanks, about 10 oz (300 g) each

¾ tsp (4 mL) kosher salt

¾ tsp (4 mL) freshly ground black pepper

1 tbsp (15 mL) olive oil

1 onion, thinly sliced

1 tsp (5 mL) cinnamon

1 cup (250 mL) low-sodium beef or chicken stock

¼ cup (60 mL) liquid honey

6 cloves garlic, unpeeled

2 tbsp (30 mL) Worcestershire sauce

4 bay leaves

Finely chopped parsley for garnish

Directions:

1 Preheat the oven to 350°F (180°C).

2 Pat lamb shanks dry with paper towels, then sprinkle on both sides with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Cook lamb shanks for 10 to 12 minutes, turning occasionally, until browned on all sides. Remove lamb shanks to a large plate.

3 Reduce heat to medium and add onion to fat remaining in pot. Cook, stirring often, for 4 to 6 minutes, until onion is golden brown. Add cinnamon and cook, stirring, for 30 seconds or until fragrant.

4 Stir in stock, honey, garlic, Worcestershire sauce and bay leaves. Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of pot.

5 Return lamb shanks to pot, cover tightly and transfer to oven. Cook for about 1½ hours or until lamb is very tender, turning lamb shanks over halfway through cooking time.

6 Remove lamb shanks to a warm plate, cover and keep warm. With a slotted spoon, remove garlic and set aside. Discard bay leaves. When garlic is cool enough to handle, squeeze garlic from skins and mash smoothly. Whisk garlic into cooking juices and bring to a boil over medium-high heat. Boil for 2 to 3 minutes, stirring occasionally, until juices have reduced and thickened slightly. Taste and add more salt and pepper if necessary.

7 Place lamb shanks on 2 warm plates. Spoon cooking juices over shanks and sprinkle with parsley.

***

Serves 2 From my favorite site: LCBO

Happy Birthday Elvis

2012-01-08T07:15:00.000-08:00

Happy Birthday Elvis

To all who grew up in the 50's and 60's listening to his music, the icon of Rock 'n Roll will live forever. Today would have marked his 77th birthday.

A Gourmet Grilled Cheese Sandwich

2012-01-06T13:12:00.001-08:00

If you were a subscriber to Gourmet Magazine the name Ruth reichl is probably familiar to you. She was editor in chief until the magazine ceased publication.

How to Make a Better Grilled Cheese

Ruth Reichl shares her favorite cooking secrets in a new weekly series

by Ruth Reichl

We spend a lot of time sitting around this office, talking about what we cooked, what we’re going to cook, and what we wished we had cooked. Lately it’s occurred to us that you might want to be part of this conversation.

Starting today, I’ll be writing a weekly column called How to Make a Better... These aren’t recipes, really, just simple ideas that will help you turn good food into great food.

These are little tricks I’ve come up with over many years, and I mostly keep them to myself. But our goal at Gilt Taste is to help everyone become a better cook, and I’m excited to share them with you. I wish you a year of wonderful eating.

(Photos by Whitney Chen)

How to Make a Better Grilled Cheese Sandwich

A great grilled cheese sandwich is a seriously seductive creature. Warm, tangy and gooey, it should be absolutely irresistible. But here’s the problem: Even ordinary grilled cheese sandwiches, the kind made with white bread and Velveeta, are pretty appealing. Which means that too many people are willing to settle for good enough.

That’s a shame: Making it better is remarkably easy. Here are a few tips, beyond the obvious ones of using good bread (something with character like sourdough) and good cheese (any good Cheddar will do, although I prefer Montgomery).

Do not use margarine - ever. Butter the inside and the outside of the bread. Or try spreading a thin film of mayonnaise onto the outside of the bread instead of butter; it will not only add a persuasive tang, but is also much more scorch-proof on the griddle.
Grate the cheese rather than slicing it for quicker, more even melting.
Mix the grated cheese with a scattering of finely chopped members of the allium family - whatever you happen to have on hand. I like to mix in about a tablespoon of onions, scallions, shallots and a little bit of garlic per sandwich.
Add a gentle swipe of mustard (or horseradish) to the inside of the bread. It adds a nice layer of flavor, an extra tang.
Pat some of the grated cheese onto the outside of the bread, where it will create a wonderfully crisp and shaggy crust, giving your sandwich an entirely new dimension.
Don’t take your eyes off the griddle; the easiest way to make your grilled cheese better is to make sure these babies don’t burn!

Meet #23 Phil M.

2012-01-03T18:19:00.000-08:00

Meet Grandson Phil

Today we attended the freshman basketball game of our grandson Phil. Good job Phil. Love those three shot throws!

Homestyle Chocolate Chip Cookies

2012-01-02T05:09:00.000-08:00

This is a vegan and gluten free recipe adapted from the blog Cinnamon Quill.

Home Style Chocolate Chip Cookies

1/4 cup tapioca starch
1/4 cup brown rice flour
1/4 cup sorghum flour
3 Tablespoons potato starch (or 1/4 cup*)
1/4 teaspoon xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup raw or white sugar

1/4 cup grape seed or safflower oil (generous 1/4 cup; more like 1/4 cup + 1 teaspoon)
1/3 cup pure maple syrup (I like Grade B)
1 1/2 teaspoons vanilla

1/2-3/4 cup chocolate chips

*For thicker cookies use 1/4 cup potato starch.

***

Preheat oven to 350F. Line two cookie sheets with parchment paper.

In a medium bowl, stir together all dry ingredients. Add oil, maple syrup, and vanilla, mixing by hand or with a mixer on medium. Dough will be thin. Fold in chocolate chips and let dough stand for 10 minutes to thicken a bit.

Drop dough by tablespoonfuls onto prepared sheets. Bake for about 10 minutes–cookies will look a little underdone but will continue cooking after they are out of the oven. Let cool on sheet for 1-2 minutes, then remove to cooling rack. Cookies will be a little brittle until they cool.

Store in airtight container. Makes 16-18 cookies, depending on size.

Green Lentil Soup With Curried Brown Butter

2012-01-01T05:29:00.000-08:00

I received the cookbook"Super Natural Every Day" as a recent birthday gift from our daughter Barbara. Barbara and I share a passion for cooking and healthy food. The author Heidi Swanson also blogs "Cookbooks 101" which we both follow. I have occasionally posted recipes from Heidi's blog as I have done today. Her dishes are very tasty as well as very healthy.

Green Lentil Soup with

Curried Brown Butter

You can use either green lentils of green split peas here. Both are delicious, but the green split peas tend to lend a brighter green color to the soup.

2 tablespoons unsalted butter, ghee, or extra-virgin coconut oil  1 large yellow onion, chopped  3 cloves garlic, chopped  1/2 teaspoon red pepper flakes  5 1/2 cups / 1.3 liters good-tasting vegetable broth or water
1 1/2 cups / 10.5 oz / 300 g green lentils or green split peas, picked over and rinsed
3 tablespoons unsalted butter  1 tablespoon Indian curry powder  1/2 cup / 125 ml coconut milk  Fine-grain sea salt  1 bunch fresh chives, minced
small cubes of pan-fried paneer (optional)

Combine the 2 tablespoons butter, onion, garlic, and red pepper flakes in a large soup pot over medium heat, stirring regularly, until the onions soften, a couple minutes. Add the vegetable broth and lentils and simmer, covered, until the lentils are tender. This usually takes 20 to 30 minutes, but can take as long as 50 minutes.  

In the meantime, warm the 3 tablespoons butter in a small saucepan over medium heat and let it brown. When it starts to smell nutty and fragrant, stir in the curry powder and sauté until the spices are fragrant, less than a minute.  When the lentils are finished cooking, remove from the heat, stir in the coconut milk and 1/4 teaspoon salt, and puree with an immersion blender. You can leave the soup a bit chunky if you like, or puree until it is perfectly smooth.

Stir in half of the spiced butter, taste, and add more salt, if needed, typically a couple of teaspoons if you used water instead of a salted broth. Serve drizzled with the remaining spice butter and sprinkled with chives, (and paneer cubes if you're using them).  

Serves 4 to 6  

Prep time: 5 min - Cook time: 45 min

A Day In The Sun and Surf

2011-12-31T06:11:00.000-08:00

Click On Photos To Enlarge

Don, Barbara and Ron

The Pink Sand

The Pounding Surf

Rock Carved By The Surf

The Fifty Mile View From The Nepenthe Restaurant

***

Yesterday we spent a part of the day hiking at The Julia Phieffer State Beach. The scenic drive along Highway 1 lured many to the outdoors to create those last memories of 2011. The weather was perfect for that walk on the beach. Children couldn't resist getting close to the water's edge and unable to swiftly scramble beating the rushing tide and wet feet. It is always entertaining to watch when the children are not yours! The final reward was lunch at the Nepenthe Restaurant with a fifty mile coastline view.

Galette des Rois OR King"s Cake

2011-12-30T01:57:00.000-08:00

Galette des Rois

From the King's Cakes of New Orleans to the Rascon de Reyes of Spain, food-revelers don't stop at the flip of a calendar page. French revelers enjoy an almond-paste filled Galette des Rois at dinner parties from New Year's to Twelfth Night.

Ingredients:

9 tablespoons unsalted butter, softened

2/3 cup superfine sugar

1 1/4 cup ground almonds

1/2 cup all-purpose flour

Grated zest of 1 lemon

2 medium eggs, divided

1 tablespoon dark rum

optional

1 tablespoon milk

13 ounces puff pastry

***

Directions:

Preheat oven to 425 degrees.

Blend the butter, sugar and almonds in a food processor, then add the flour and lemon zest, 1 egg, and an egg white, plus the rum. This should yield a spreadable paste.

Blend the remaining yolk with the milk to make an egg wash.

Thinly roll out half the pastry to a thickness of about 1/8 inch. Cut out a 10 inch circle. Spread the filling to within an inch of the edge. Optional, tuck a little figurine into the mixture.

Roll out the second half of pastry 1 inch larger than the first circle. Brush the first circle's edges with egg wash. Lay the second circle on top. Press edges together, then trim neatly. Paint the pastry with egg wash, fold in the rim and paint it too. Mark the surface and the rim with the prongs of a fork in diagonal lines. Cut a slit in the top to allow steam to escape.

Bake for 20 minutes until golden and risen. Let cool 15 minutes, then serve warm.

Vegetables In Spicy Cream Sauce

2011-12-29T06:50:00.000-08:00

Vegetables In Spicy Cream Sauce

I added this sauce to the vegetables I served on Christmas Day. It was a winner. Don't let the word spicy fool you. The sauce did not have heat.

Ingredients:

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 tablespoon vegetable oil

1 small onion, coarsely chopped

1 cup half & half

10 whole cashews

2 tablespoons ketchup

1 tablespoon butter

1 1-inch cinnamon stick (not ground)

1/8 teaspoon ground cardamom

Pinch ground cloves

1 medium tomato, chopped

1 cup cauliflower florets (about 5 ounces)

1/2 cup peas (shelled fresh or thawed frozen)

1 medium carrot, cut julienne

6 ounces green beans, trimmed, sliced diagonally (about 1 cup)

1/2 cup water - make certain water is needed. I did not add it.

1/4 cup raisins

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

2 tablespoons chopped fresh cilantro

***

Directions:

Toast cumin and coriander in a small skillet over medium-low heat until aromatic, stirring occasionally, about 4 minutes. Transfer to plate.

Heat vegetable oil in same skillet over medium-high heat. Add onion and cook until onion is golden brown, stirring occasionally, about 8 minutes.

Transfer to blender. Add cumin and coriander, 1/2 cup half & half, cashews and catsup. Blend too consistency of thick cream sauce.

Melt butter in heavy medium skillet over medium heat. Add cinnamon cardamom, and cloves and cook until aromatic, stirring occasionally, about 2 minutes. Add tomato and cook 1 minute. Add all remaining vegetables and stir-fry 3 minutes. (Add water if needed) Add raisins, salt, cayenne pepper, cream sauce and remaining 1/2 cup half & half. Bring to a boil. Reduce heat cover and simmer until the vegetables are tender, about 12 minutes. Discard cinnamon stick. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm before serving.)

Tarragon Chicken Breasts With Mushroom Port Sauce

2011-12-28T23:16:00.000-08:00

Tarragon Chicken Breasts

With Mushroom Port Sauce

This is a recipe from Phyllis Carey's class, "Wine Country Cooking". The chicken was served with the Mustard Seed Mashed Potatoes which were blogged December 27.

Ingredients:

4 boneless skinless chicken breasts

Salt and pepper to taste

Flour for dusting

2 tablespoons olive oil

3 tablespoons unsalted butter, divided use

2 tablespoons minced shallots

1/2 lb. thinly sliced white mushrooms

1 tablespoon minced fresh tarragon

1/2 cup dry white wine

1/2 cup chicken broth

1/4 cup Port wine

2 Tablespoons Italian parsley for garnish

Directions:

Trim chicken and pound to an even 1/2 inch thickness. Season well with salt and pepper. Dredge chicken in flour, shaking off excess.

Heat 2 tablespoons olive oil in a heavy saute pan over medium high heat. Season with salt and brown chicken 2 minutes per side and remove to plate. Add 1 tablespoon butter and shallots and toss 1 minute. Stir in mushrooms and tarragon and sprinkle on 1/2 teaspoon salt; toss well and cook until mushrooms wilt and most of the liquid has evaporated, about 5 minutes.

Add the white wine and cook until reduced by half. Add the chicken broth and Port and bring to a simmer. Return the chicken to the pan, turning to coat in the sauce. Cover and simmer chicken for 5 to 8 minutes or until cooked through. When chicken is firm to touch, it is done. Remove chicken to serving plates. Bring sauce to a boil, shut off heat and whisk in remaining 2 tablespoons butter, adjust seasonings to taste. Serve chicken topped with mushrooms and sauce sprinkled with parsley. Serves 4

Mustard Seed Mashed Potatoes

2011-12-27T01:16:00.000-08:00

Mustard Seed Mashed Potatoes

This is another recipe from the cooking class I recently took with Phyllis Carey. The photo is the sample plate we were served. Wednesday I will blog the chicken recipe

Ingredients:

2 lbs. Yukon Gold potatoes, peeled and halved

2 teaspoons salt

3/4 to 1 cup sour cream

6 tablespoons unsalted butter

2 tablespoons whole grain or coarse grain mustard

Directions:

Place potatoes in a large pot and cover with cold water. Bring to a boil and add the salt. Continue cooking until tender, 10 to 15 minutes.

Drain potatoes and let air dry 5 minutes. Place 1 cup sour cream and butter in the bottom of a large bowl. Press potatoes through a ricer into the bowl. Stir to combine, adding more sour cream as needed. Stir in mustard. Season to taste with salt and pepper. Serve immediately.

Note: Phyllis cooked potatoes in a kettle with a strainer much like a spaghetti cooker. When the potatoes were cooked the top was raised to drain the potatoes but tipped to have the heat of the water under the potatoes to keep them hot while draining. She also riced the potatoes. Phyllis said using a mixer increases the starch.

Crystallized Ginger or Candied Ginger

2011-12-26T14:28:00.000-08:00

Crystallized or Candied Ginger

I recently attempted a different recipe for crystallized ginger and did not feel the end result was satisfactory. Today I looked this recipe over and felt that it too lacked some specifics to determine the length of time the ginger should be cooked in the syrup. My first attempt was a little more brittle than I like as the syrup reached too high of a temperature. My suggestion is to cook the ginger in the syrup until a thermometer tested in the syrup reaches 220 degrees.

Peel and thinly slice 1 pound (500 grams) fresh ginger root.
Place sliced ginger in a heavy saucepan.
Cover with water. I used 5 cups per pound
Cook gently until tender, about 30 minutes. I cooked the ginger 45 minutes.
Drain off water.
Weigh the cooked ginger and measure an equal amount of sugar. I learned that I lost 25 % moisture cooking the ginger.
Return ginger to saucepan.
Add sugar and 3 Tablespoons water.
Bring to a boil, stirring often, and cook until ginger is transparent and liquid has almost evaporated. This is where I measured the temperature of the syrup to 220.
Reduce heat and cook, stirring constantly, until almost dry. My first attempt was disappointing because the syrup cooked to the hard crack stage.
Toss cooled ginger in sugar to coat. I used a small bowl of sugar and with a fork tossed the ginger to give it a light coasting. I placed the coated ginger in a colander to shake off the excess sugar. It worked well.
Store crystallized (candied) ginger in an airtight jar for up to 3 months.

2011-12-25T05:52:00.000-08:00

Ginger Creams

My friend Claudia shared this recipe which is her family favorite. Ginger has recently became a favorite flavor of mine.

Ingredients:

½ cup sugar

1/3 cup shortening

1 egg

½ cup Grandma’s unsulfured molasses

½ cup water

2 cup all purpose flour

1/2 teaspoon ground ginger

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

Directions:

Cream sugar, shortening; add egg, molasses and water. Stir in remaining ingredients. Cover and refrigerate at least 1 hour. Heat oven to 400 Degrees. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched, about 8 minutes. Immediately remove from cookie sheet. Cool; frost with Vanilla Butter Frosting. About 4 dozen cookies

***

Vanilla Butter Frosting

1/4 cup margarine or butter, softened

2 cups powdered sugar

1 teaspoon vanilla

About 1 tablespoon milk

Mix butter and powdered sugar. Beat in vanilla and milk until smooth and of spreading consistency.

Zinfandel Chocolate Cake With Whipped Cream

2011-12-24T20:58:00.000-08:00

Zinfandel Chocolate Cake With Whipped Cream

This cake must be baked in a Bundt pan. Serves 12

2 cups flour

3/4 cup unsweetened natural cocoa powder (not Dutch process)

1 1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 3/4 cup sugar

2 large eggs

1 teaspoon vanilla

1 1/4 cup California Zinfandel (with berry flavors)

Powdered sugar for dusting

Sweetened whipped cream for serving.

Preheat oven to 350 degrees. Butter a 12 cup Bundt pan well and coat with granulated sugar, tapping out any excess. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl.

With a mixer beat the butter with sugar until fluffy. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat 2 minutes longer. Working in batches, alternately add the dry ingredients and the wine, beginning and ending with dry ingredients. Beat just until incorporated.

Scrape batter into prepared pan and bake for 45 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a rack for 10 minutes, turn out onto the rack and let cool completely. Dust cake with powdered sugar and serve with whipped cream.

Phyllis Carey Wine Country Cooking Class

Mushroom and Kalamata Olive Tapenade On Parmesan Toasts

2011-12-23T05:40:00.000-08:00

Mushroom And Kalamata Olive

Tapenade On Parmesan Toasts

These toasts would preform alone as an appetizer as well as an accompaniment to this great salad. Phyllis Carey provided this recipe in her California Wine Country Cooking Class. Her tips: to quickly infuse olive oil use a mini-food processor. To make toasts ahead, freeze and rewarm. Also toast the sliced bread lightly golden not toast brick hard (8 minutes)!

Toasts:

1/3 cup olive oil

2 cloves garlic, minced

12 thin diagonally cut baguette slices

1/4 cup freshly grated Parmesan cheese

Preheat oven to 375 degrees. Combine olive oil and garlic and let stand for 1 hour to blend flavors. Brush on baguette slices and arrange on parchment-lined baking sheets. Sprinkle with Parmesan cheese and bake 8 minutes or until crispy and cheese has melted.

***

Tapenade:

2 tablespoons olive oil

1/2 cup chopped red onion

1 teaspoon minced garlic

2 cups thinly sliced white mushrooms

2 teaspoons aged balsamic vinegar

3 tablespoons chopped chives

1/2 cup chopped Kalmata olives

Salt and pepper to taste

Heat olive oil in a medium non-stick skillet over medium heat: add onions and garlic and cook 1 minute. Add the mushrooms and sprinkle lightly with salt. Cook 5 to 6 minutes or until mushrooms are very tender and most of the liquid has cooked away. Stir balsamic vinegar, chives and olives and season to taste with salt and pepper. Spoon on toasts just prior to serving.

Wine Poached Pear Salad With Blue Cheese and Mustard Vinaigrette

2011-12-22T00:04:00.000-08:00

Wine Poached Pear Salad With

Blue Cheese and Mustard Vinaigrette

This is another wonderful recipe from the class of Wine Country Cooking with Phyllis Carey. The recipe for the Kalmata Olive and Mushroom Tapenade on Parmesan Toasts recipe will print tomorrow. They are a wonderful accompaniment for the salad or to serve as an appetizer. Serves 4

***

Ingredients:

1 1/2 cups dry red wine

(merlot, pinot noir, 2$ Chuck)

1/2 cup fresh orange juice

1/2 cup sugar

1 Tablespoon chopped crystallized ginger

1 3-inch cinnamon stick (not powdered)

2 firm Bosc pears, peeled,

halved lengthwise and cored

***

Directions:

Place wine, orange juice, sugar, ginger and cinnamon stick in a medium saucepan. Bring to a boil, stirring constantly until sugar dissolves. Add pears and return to to a boil, reduce heat to medium low and simmer until pears are tender, 20 to 25 minutes. Cool completely in syrup. (Can be done completely one day ahead.)

Drain pears. Leaving top1 inch in tact at the narrow end of each pear, cut each lengthwise into thin slices. Gently press on pear to fan slices.

Salad With Mustard Vinaigrette

Ingredients:

2 tablespoons minced shallots

1 1/2 tablespoons Champagne or white wine vinegar

1/2 teaspoon dijon mustard

1/4 cup extra-virgin olive oil

6 cups mixed baby greens

1/2 cup tosted walnuts

1/2 cup freshly crumbles Pt. Reyes Blue cheese

Directions:

Vinaigrette: Whisk shallots, vinegar and mustard in a small bowl to blend. Gradually whisk in olive oil and season to taste with salt and pepper.

Salad: Place greens in a large bowl and toss with enough vinaigrette to coat. Mound greens on plate. Arrange one pear half on top and sprinkle with toasted walnuts and blue cheese. Drizzle with more vinaigrette if desired and serve immediately.

***

Check tomorrow for the Kalmata Olive and Mushroom Tapenade Toasts recipe.

Bacon Wrapped Filets and Spinach Cakes With Pinot Noir Sauce

2011-12-20T15:03:00.000-08:00

Bacon Wrapped Fillet Mignon on

Spinach Cakes With Pinot Noir Sauce

Tuesday morning I took another class with my favorite cooking instructor, Phyllis Carey. Her classes are delivered with such a relaxed style but so creative. We get to sample the recipes of the day and needless to say, dinner was lighter than usual. The interesting method Phyllis used with preparing the fillet was that the bacon was wrapped not around the circumference of the fillet but the top and bottom. When you taste the fillet, you too agree that it does make a very tasty fillet. This menu will make a great holiday choice. Serves 4

Ingredients:

Spinach Cakes:

2-10 oz. pkg. frozen chopped spinach

3 tablespoons olive oil, divided use

1/4 cup chopped shallots

1/2 cup Italian seasoned bread crumbs

1/3 cup fresh grated Parmesan cheese

1 egg beaten

1/4 teaspoon freshly grated nutmeg

Salt and pepper to taste

Directions:

Defrost spinach and squeeze dry; place in a medium bowl. Heat 1 tablespoon oil in a small nonstick skillet and cook shallots over medium heat until soft, about 2 to 3 minutes. Add to spinach along with bread crumbs, cheese, egg, nutmeg, salt and pepper.

Combine mixture with a fork and then make into 12 small flat patties.

To cook spinach cakes, heat remaining 2 tablespoons olive oil in a nonstick skillet over medium high heat and cook spinach cakes for 2 to 3 minutes per side or until browned and cooked through. Keep warm. TIP: When removing from skillet, place on a cooling rack over a baking sheet for any oil to drain, but keep warm until serving.

***

Steaks:

Ingredients:

4 thin slices of bacon (thinnest possible)

4 fillet mignon steaks,

1 1/2 inches thick

Salt and pepper to taste

2 tablespoons unsalted butter, divided

1 tablespoon flour

1/2 cup Pinot Noir

1/2 cup beef stock or broth

Preheat oven to 400 degrees. Wrap bacon slices over the top and around the fillets with overlap at the bottom. Heat a heavy skillet over medium high heat; set steaks in pan, bacon seam side down. Sear 4 minutes per side or until well browned on each side. Transfer to a baking sheet, bacon/seam side down and roast 8 to 10 minutes.

While steaks are in the oven, pour off any excess fat from the skillet and melt 1 tablespoon butter over medium heat. Whisk in the flour and then wine and finally the broth; bringing to a boil, scraping up any browned bits from the bottom of the pan, cooking until thickened.

When the steaks are ready, reheat the sauce, shut off the heat and whisk in the remaining 1 tablespoon butter. Season to taste with salt and pepper. Arrange 3 small cakes per plate over lapping in a circle on each serving plate. Set one steak on top and spoon sauce over all; serve immediately.

Beef Tenderloin With Bourbon Pecan Beurre Brun

2011-12-18T09:18:00.000-08:00

Beef Tenderloin With

Bourbon Pecan Beurre Brun

The French are known for having one of the more complex and time consuming cuisines, however they have given us one of the simplest and quickest sauces possible with their classic Beurre Brun, which is literally browned butter. A splash of bourbon and some crunchy pecans make this Beurre Brun even more intriguing while still letting the tenderloin be the focal point of the dish. Serve with boiled fingerling potatoes and some wilted spinach.

Ingredients:

1 1/2 lbs. beef tenderloin

(Whole piece, not fillets)

Salt and freshly ground pepper to taste

2 Tablespoons olive oil

3/4 cup bourbon

1 tablespoon fresh sage, finely chopped

1/4 cup unsalted butter

1/2 cup pecan pieces, toasted

***

Directions:

Season tenderloin generously with salt and pepper. In a thick-bottom saute pan (that just fits the meat) heat olive oil over medium-high heat. Carefully place beef in oil and brown well on all sides, about 9 minutes. Be sure not to burn the bottom of the pan as this pan will be used to make the sauce.

Place the browned beef in a baking dish (set saute pan aside) and continue cooking beef in a 400 F oven to desired doneness. Use a meat thermometer for proper internal temperature, medium is 140F.

Pour excess grease out of saute pan, turn off the heat and add bourbon and sage to the pan. Over medium high heat reduce the bourbon by half, about 2 minutes.

Add butter and pecans and a pinch of salt, and cook over medium-low heat until the butter melts; continue to cook until the milk solids in the butter begin to toast and turn golden brown. Take off the heat immediately so as to not burn the butter. Carefully warm through just before serving.

Remove cooked beef from oven, let rest for 8 minutes covered with foil. Slice into 4 pieces and serve with butter drizzled overtop.

Serves 4

Candied Ginger

2011-12-15T14:07:00.000-08:00

Candied Ginger

My favorite grocery store, Trader Joe's, sold candied ginger last year but decided this year not to carry the product. I searched out a recipe and found Alton Brown had a wonderful recipe on the Food Network website. I thought it would be a fun afternoon project to try the recipe. Mistake #1, not reading the directions thoroughly, I added sugar to the water used to boil and cook the ginger. I dumped that water and sugar and started over. Mistake #2, I thought it not necessary to add 5 cups of water to cook the ginger. I was distracted by my computer and soon smelled smoke. My yield was greatly reduced. The moral of the story: you need all of the water the recipe calls for, so add 5 cups to the one pound of ginger root and watch the boiling pot!

***

Ingredients:

Nonstick spray

1 pound fresh ginger root

5 cups water

Approximately 1 pound granulated sugar

Directions:

Spray a cooling rack with nonstick spray and set it in a pan lined with parchment.

Peel the ginger root and slice into 1/8-inch thick slices using a mandolin. Place into a 4 quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.

Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently until the sugar looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.

Birthday Girls

2011-12-13T11:47:00.000-08:00

Birthday Girls

Today is a special day for my neighbor Arlene (in the orange top) and myself as we celebrate growing older with another dear neighbor Ruth and my husband Don. My wish is that we all grow older together. They are dear neighbors!

Last year I received a new MKZ for my birthday and this year I was happy to settle for breakfast. I still am in love with my car!

Broccoli Bisque With Gremola ta Garnish

2011-12-12T14:41:00.000-08:00

Broccoli Bisque With

Gremolata Garnish

Ingredients:

2 tablespoons olive oil

3 leeks, white and lt. green parts only

1 head broccoli, cut into florets, stems peeled and roughly chopped, about 4 1/2 cups

1/2 cup peeled and Yukon Gold potatoes

4 cups chicken stock

1/4 cup whipping cream

Salt and freshly ground pepper

Gremolata:

1/4 cup finely chopped parsley

1 teaspoon finely chopped garlic

2 tablespoons grated lemon rind

***

Directions:

Heat oil in a soup pot over medium heat. Add leeks and saute 3 minutes or until limp. Add broccoli and saute another minute. Add potatoes and toss together. Pour in stock and bring to a boil. Reduce heat to low, cover pot and simmer for 12 to 15 minutes. or until broccoli and potatoes are very tender.

Using a hand blender, process vegetables until smooth. Add cream, bring to a boil and season with salt and pepper to taste. Simmer for 5 minutes to amalgamate flavors.

Combine parsley, garlic and lemon rind in a mini chop or food processor. Process until well combined. Dot on top of soup before serving.

Serves 6

Advent Calendar of Cookies

2011-12-08T06:28:00.000-08:00

This is a clever Advent Calendar with 25 days of cookies. Each day the calendar reveals a new recipe. Enjoy!

Cookie Advent Calendar - SAVEUR.COM (click on Cookie Advent Calendar)

‎25 holiday cookie recipes from all over the world. Visit every day this month to uncover our favorite cookies.

Almond Cookies

2011-12-07T00:25:00.000-08:00

Almond Cookies

The newest addition to my kitchen is a Vitamix. I often heard of the many benefits of a Vitamix. I am a bit of a laggard with converting to either expensive or new kitchen gadgets. I live in a comfort zone! I am truly amazed that every praise given happens to be true! This recipe sounded to good to not post.

Ingredients:

1/2 cup (115 g) heart-healthy butter spread

1/4 cup (60 ml) egg substitute or 1 egg

1/2 cup (100 g) sugar

1 tablespoon milk

1/2 teaspoon almond extract

3/4 cup (94 g) all-purpose flour

3/4 cup (90 g) whole wheat flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1/2 cup (50 g) slivered almonds

Directions:

1. Preheat oven to 350˚F (180˚C).

2. Place butter spread, egg substitute, sugar, milk and almond extract into the

Vitamix container in the order listed and secure lid.

3. Select Variable 1.

4. Turn machine on and quickly increase speed to Variable 4 or 5.

5. Blend for 10-15 seconds or until ingredients are creamed. Remove the lid plug.

6. Add flours, salt, baking soda and almonds.

7. Blend 10-15 seconds or until well mixed.

8. If necessary, use tamper to press the ingredients into the blades.

9. Drop by teaspoons onto a cookie sheet.

10. Bake 12-15 minutes or until golden brown.

***

Per 1 Cookie Serving: 93 Cal (46% from Fat, 8% from Protein, 46% from Carb); 2 g Fat; 11 g Carb; 0 g Fiber; 4 g Sugar; 10 mg Calcium; <1 mg Iron; 74 mg Sodium; 189 IU Vit A; 0 mg Vit C; 0 Cholesterol Protein; 5 g Tot Fat; 1 g Satmg

Swedish Meatballs with Mashed Potatoes

2011-12-06T03:02:00.000-08:00

SERVES 6

INGREDIENTS

4 lb. (about 5 large) russet potatoes, peeled and cut into 1″ chunks

2 ¼ cups heavy cream

14 tbsp. unsalted butter, cubed

Kosher salt and freshly ground black or white pepper, to taste

2 slices (about 3 oz.) crustless white bread, torn into small pieces

12 oz. ground pork

12 oz. ground beef

¼ tsp. ground allspice

1 egg, lightly beaten

½ small yellow onion, minced

3 tbsp. flour

3 cups beef stock

Lingonberry preserves, for serving

Directions:

1. Make the mashed potatoes: Place potatoes in a 4-qt. saucepan and cover with water by 1″; bring to a boil over high heat, and cook until potatoes are tender, about 15 minutes. Drain potatoes and pass through a ricer or food mill set over a bowl; set aside. Meanwhile bring 1 ½ cups cream and 12 tbsp. butter to a boil in a 1-qt. saucepan; pour over potatoes and whisk until smooth. Season with salt and pepper, and keep warm until ready to serve.

2. Make the meatballs: Place ½ cup cream and bread in a small bowl; let sit until soft, about 5 minutes. Transfer to a large bowl along with pork, beef, allspice, egg, and onion, season with salt and pepper, and mix until evenly combined. Shape mixture into about thirty 1-oz. balls, about 1″ in diameter. Heat remaining butter in a 12″ skillet over medium heat; working in batches, add meatballs and cook, turning as needed, until browned all over and cooked through, about 12 minutes. Using a slotted spoon, transfer meatballs to a plate and set aside.

3. Return skillet to medium-high heat. Add flour, and cook, stirring, until smooth and light brown, about 4 minutes. Whisk in beef stock until smooth, and then bring to a boil; stir in remaining cream and return meatballs to gravy. Reduce heat to medium, and cook, stirring gently, until meatballs are warmed through, about 3 minutes; season with salt and pepper. Serve meatballs and gravy over mashed potatoes with a generous dollop of Lingonberry preserves.

Chocolate-Caramel Ice Cream Sauce

2011-12-05T03:41:00.000-08:00

Chocolate-Caramel Ice Cream Sauce

This is the third recipe published in the San Diego Tribune of November 30 in the Food section as a suggestion for a gift.

Ingredients:

1 cup granulated sugar

2 tablespoons water

1 cup heavy cream

1 teaspoon vanilla

1/4 teaspoon kosher salt

4 ounces dark semi-sweet chocolate, Hershey's Special Dark or Lindt, finely chopped.

Directions:

In a 2 quart saucepan, combine the sugar and water. Without stirring, melt over medium-high heat, swirling the pan occasionally. When the sugar is melted, increase the heat to high and boil until it turns golden brown, about 4 to 5 minutes.

Remove the pan from the heat and immediately stir in the cream with a wooden spoon. Be careful as the caramel will bubble up when hit with the cream. Reduce the heat to low and cook the sauce, stirring constantly, until it thickens, about 3 to 4 minutes. Remove from heat and stir in vanilla, salt and chopped chocolate. Stir until smooth. If desired, add the nuts and / or bourbon, rum, or Kahlua at this point. When cooled but still pourable, transfer sauce to jar. Cover and refrigerate up to 2 weeks.

Makes one 12 ounce jar.

Salted Butter-Peacn Toffee

2011-12-04T00:30:00.000-08:00

Salted Butter-Pecan Toffee

Makes about 2 pounds.

This is another recipe from the Food section of the San Diego Tribune newspaper this week featuring gifts from the kitchen.

Ingredients:

2 heaped cups pecan halves

1 1/4 cups salted butter

3 tablespoons water

2 cup sugar

1/2 teaspoon fresh lemon juice

1/2 teaspoon baking soda

1/2 teaspoon finely ground sea salt

Directions:

Preheat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet and bake for 5 to 7 minutes, until nuts are very warm and fragrant. Cool completely. Spray a metal 9 x 13 inch baking pan with nonstick cooking spray. Set aside.

In a large (2 quart) saucepan, combine butter with water, sugar and lemon juice. Cook over medium-low heat, stirring constantly, until better is melted. Increase the heat to high and bring to a boil, stirring constantly with a wooden spoon. When the mixture starts to boil, stop stirring and cook until it reaches 300 degrees on a candy thermometer (the hard crack stage) about 5 to 8 minutes.

Immediately remove thepan from the heat and stir in baking soda, salt and the pecans. The syrup will boil and foam when the baking soda is added; just contine to stir until the foaming recedes. Pour the candy mixture on the prepared 9 X 13 inch baking pan. Cool candy completely. When the candy has cooled and hardened, break into medium shards and package into smallboxes or bags for gift giving.

Packaging: Seperate pieces between waxed paper or parchment paper in flat candy boxes. Toffee tends to get sticky in humid environment. For longer storage keep in an airtight container for up to two weeks.

Peanut Butter Pretzel Bonbons

2011-12-03T11:28:00.000-08:00

Peanut Butter Pretzel Bonbons

Our daily newspaper arrived this morning. The Wednesday edition includes the Food section ususally with great recipes. Given front page with a large appetizing photograph was this photo and recipe for the bonbons for a gift giving suggestion. I must admit I will try these for gift giving.

***

Ingredients:

1/2 cup unsalted butter, at room temp

2 cups confectioners sugar, sifted

2 cups creamy peanut butter

2 cups (about 10 0z.) salted pretzel sticks, finely chopped

1 cup crushed Heath English Toffee Bits or Almond Brickle Bits

1 1/2 to 2 lbs. semi-sweet chocolate (finely chopped) or confectionery coating (sometimes called wafer chocolate)

3 to 4 tablespoons vegetable shortening (optional: use only with semi-sweet chocolate, not confectionery coating.)

Chocolate jimmies, colorful sprinkles or chopped nuts, for garnishing

For packaging: decorative paper bonbon cups and cardboard candy boxes, ribbon or twine to wrap boxes.

***

Directions:

In a large bowl using an electric mixer set at medium speed, cream together the butter and confectioners sugar until light and fluffy. Mix in the peanut butter. If using a large stand mixer; you can add the toffee bits and pretzel bits and carefully beat them into the peanut butter mixture at low speed. Otherwise, fold these ingredients in by hand using a large rubber spatula.

Roll the mixture by heaping tablespoons (or use a small ice cream scoop) into 1-inch balls (approximately ). Place on parchment lined baking sheet and cover with plastic wrap. Refrigerate until very firm. To speed up the process, the balls can be placed in the freezer for about 30 minutes until firm. Alternatively, shape and freeze all the peanut butter centers in a covered container for up to 1 month.

Melt the chocolate: Combine 1 1/2 pounds of the chocolate and 2 tablespoons of the shortening on a microwave safe plate in an even layer. Microwave at half-power for 1 minute. When melted this way, the chocolate will appear soft but shiny but will still hold its shape. Stir until smooth and completely melted. If the chocolate isn't completely melted, heat in 30 second increments, stirring until smooth. Transfer the melted chocolate to a medium bowl, deep enough to dip bonbons.

To dip the bonbons, use two spoons, one to dip the bonbons and cover the bonbon in melted chocolate and the other to scoop it out of the bowl and place it on parchment-lined baking sheet. Sprinkle with chocolate jimmies, colorful sprinkles or chopped nuts for decorations. Allow the bonbons to cool and the chocolate to harden before placing each one in a paper cup.

Makes 48 Bonbons

Billes De Noisettes Au Chocolate / Chocolate Dipped Hazelnut Marbles

2011-12-02T05:03:00.000-08:00

Chocolate Dipped Hazelnut Marbles

We were visiting with our youngest daughter Barbara who inspires me with her interest in nutrition and ability preparing food. She usually has new cookbooks for me to scan and I found a recipe that has hazelnuts as the main ingredient. I did warn you sometime back that I do love hazelnuts. Also this recipe is of French origin and the type of cooking which is a speciality of Barbara. If you order coffee following a meal in France it usually comes with what is called mignardises which is pronounced meen yard eez.

1 cup hazelnuts, toasted and husks removed*

3/4 cup confectioners sugar

pinch of fine sea salt

2 teaspoons honey,

grease spoon first with vegetable oil

3 ounces good quality bittersweet chocolate

Combine the hazelnuts, confectioners sugar, and salt in a food processor and pulse until finely ground. Transfer to a medium mixing bowl and form a well in the center. In a small bowl combine the honey with 1 tablespoon hot water and stir to dissolve. Pour into the center of the hazelnut mixture and stir with a fork to blend.

Knead the hazelnut paste for a minute or two, until it comes together and you are able to form into a ball. (it will be a little sticky but it will dry as it chills. Wrap in plastic and refrigerate for at least an hour or up to a day.

Remove the paste from the refrigerator and scoop out rounded teaspoons. Roll into small balls about 3/4" in diameter with the tips of your fingers. Line them up on a plate and plant a vertical toothpick in each. Cover plate loosely with plastic wrap and place plate in refrigerator.

Line a baking sheet with parchment paper. Melt the chocolate in a double boiler or in a heatproof bowl set over a pan of simmering water. Stir from time to time.

Dip each of the marbles into the chocolate holding it by the toothpick and swirling it around gently to coat. Leave the top uncoated, so the hazelnut paste shows. Lift from the chocolate and allow the chocolate to drip down for a few seconds. Set on the parchment paper with the toothpick pointing skywards. Let rest somewhere cool but not the refrigerator for two hours or until the chocolate is dry. The marbles will keep up to 4 days at room temperature in an airtight container.

To remove husks from hazelnuts: Place nuts on a baking sheet in a single layer and bake at 325 for 15 minutes. Husks should look split or cracked. Remove from oven and place in a towel and wrap. Allow to steam which lifts the skins. When the nuts are totally cool, wrap in a "purse" and rub the nuts in a circular motion in the towel. This will lift the skins from the nuts. The nuts should smell very fragrant.

Granola Bars

2011-12-01T06:22:00.000-08:00

Granola Bars

This recipe was published in the New York Times. Our daughter Barbara made these for us on a recent visit. Warning... They are addictive! I made a batch and want to give this suggestion. The parchment paper I used was non-stick which made finishing much easier. Also allow to totally cool prior to cutting, the ingredients remain intact much better. Over baking makes the bars crisp and crumbly. Baking the bars just until they start to turn golden keeps them chewy.

***

Ingredients:

Boil 5 minutes, 1/2 cup mild honey or agave with 1 teaspoon vanilla

1/4 cup canola oil, plus additional for the pan and for your hands

7 ounces (2 cups) rolled oats

1 1/2 ounces (1 heaped cup) flaked coconut

1/2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon salt (optional)

4 ounces (1 cup) lightly toasted nuts, like almonds and pecans, coarsely chopped

***

Directions:

1. Preheat the oven to 325 degrees Fahrenheit. Place the oats in a bowl and toss with the oil until thoroughly coated. Line a baking sheet or pan with parchment and spread the oats in an even layer on the parchment. Place in the oven and toast for about 20 minutes, stirring halfway through, until the grains are lightly toasted. They should have darkened slightly and should smell toasty. Remove from the oven, return to the bowl, and add the coconut, spices, salt and nuts. Stir together. Turn the oven down to 300 degrees.

2. Place the honey and vanilla in a saucepan or container that can accommodate at least three times the volume of the honey, and bring to a boil over medium heat. Reduce the heat to low and simmer 5 minutes. Remove from the heat and pour over the oat mixture. Stir until the oat mixture is evenly coated with honey.

3. Oil a 9-by-13-by-2-inch pan and line with parchment. Oil the parchment. Scrape the granola mixture into the pan and spread in an even layer. Place in the oven for 25 minutes, until just golden. Do not allow to become too brown, or the bars will be too hard. Remove from the heat and allow to cool completely, then cut into 2-inch squares. Some of the mixture may crumble when you do this, but crumbles are tasty little morsels! Store in a tin or container.

Yield: 20 pieces

Advance preparation: These will keep for a week but will become more sticky, especially in a humid environment.

Nutritional information per serving: 138 calories; 2 grams saturated fat; 2 grams polyunsaturated fat; 4 grams monounsaturated fat; 0 milligrams cholesterol; 16 grams carbohydrates; 2 grams dietary fiber; 1 milligram sodium; 3 grams protein.

Eggnog Pie

2011-11-30T05:13:00.000-08:00

Eggnog Pie

This pie recipe comes from the Sandusky History Blog. (Ohio) This recipe is very similar to one which an aunt would bring to family gatherings. I will confess, it was always worth the calories!

***

Ingredients:

Soften:

1 teaspoon Knox gelatin in

1 Tablespoon cold water

Mix together:

1/2 cup sugar

2 Tablespoons cornstarch

Dash salt

Add to 1 cup scalded milk in double boiler and stir constantly until thickened and smooth. It will take about 10 to 15 minutes.

Stir a small amount of the thickened mixture to three beaten egg yolks and return to mixture. Continue to cook a little longer.

Add to cooked mixture:

Gelatin

1 1/2 teaspoons vanilla

1/4 teaspoon almond extract

(I would skip the vanilla and almond and add rum)

Cool the mixture.

Fold in one cup whipping cream, whipped. Place in a baked pie crust. Sprinkle with nutmeg or cinnamon. Place in refrigerator for several hours to chill.

The recipe was submitted by Mrs. Loren Gosser Sr. of Pearl St. Sandusky Ohio

2011-11-29T06:23:00.000-08:00

ROASTED RED ONIONS WITH POMEGRANATE MOLASSES AND ORANGE ZEST

Serves 8 to 10.

Another great recipe from Phyllis Carey!

***

Onions:

5 T. extra-virgin olive oil

1/4 cup pomegranate molasses

2 T. red wine vinegar

1 T. minced fresh rosemary

2 tsp. coarse salt

1/2 tsp. freshly ground black pepper

5 medium red onions, peeled, each cut into 8 wedges through core, with some core still attached to each piece

Gremolata:

2/3 cup fresh pomegranate seeds

1 T. chopped fresh Italian parsley

2 tsp. finely grated orange peel

1. For onions, preheat oven to 425 degrees. Line large rimmed baking sheet with foil. Whisk olive oil, pomegranate molasses, vinegar, rosemary, salt and pepper in a large bowl. Add onions; toss gently. Arrange onions close together, 1 cut side down, on baking sheet; spoon juices from bowl over. Roast 30 minutes.

2. Using small spatula, carefully turn onions over. Continue to roast onions until tender and thickly coated with glaze, watching to prevent overbrowning, about 25 minutes longer. Remove from oven. (Can be made 3 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350 degree oven before serving, if desired.)

3. For gremolata, mix pomegranate seeds, parsley, and orange peel in small bowl. Arrange warm or room-temperature onions on platter. Sprinkle gremolata over and serve.

2011-11-28T09:30:00.000-08:00

One of my favorite neighborhood girl activities is to take a cooking class at Great News! Our favorite instructor is Phyllis Carey who makes the classes fun and ecucational. I receive a recipe weekly via the internet. I have turkey leftovers from Thanksgiving making this recipe very welcome.

***

White Bean Chili with Turkey or Chicken,

Yellow Peppers, Chilies and Corn

Serves 6.

Ingredients:

1 T. olive oil

1 cup chopped onion

1 yellow bell pepper, diced

1 T. minced fresh jalapeno chili

1 1/2 tsp. ground cumin

1-14 oz. can cream-style corn

1-7 oz. can diced green chilies

1 cup turkey or chicken broth

1 cup heavy whipping cream

1-15 oz. can small white beans, rinsed and drained

2 cups shredded cooked turkey or chicken

Salt and pepper to taste

1 1/2 cups shredded white cheddar cheese, divided use

***

Directions:

1. Heat olive oil in a large pot over medium high heat. Add onion, yellow pepper and jalapeno and cook, stirring often, for 3 to 4 minutes or until softened. Add cumin, creamed corn, canned chilies, broth and cream. Bring to a boil, stirring occasionally.

2. Lower heat and stir in beans and simmer, covered, stirring occasionally, to blend flavors, about 10 minutes. Stir in turkey or chicken and season with salt and pepper to taste. Heat about 1 minute to warm turkey or chicken. Stir in 1 cup of the cheese, stirring until melted. Serve topped with remaining cheese sprinkled on top.

Gingersnap and Hazelnut Crust Pumpkin Pie

2011-11-22T14:28:00.001-08:00

Gingersnap and Hazelnut Crust

Pumpkin Pie

This recipe was found in Saveur Magazine November 2011. I enjoy the flavors of both ginger and hazelnuts. The family gave two thumbs up and a great review for the pie and crust. This will be my new recipe for pumpkin pie!

***

Ingredients:

1 1/2 cups (about 8 oz.) finely ground gingersnap cookie crumbs

3/4 cup finely ground hazelnuts

6 tablespoons unsalted butter

3 tablespoons light brown sugar, packed

***

Directions:

Preheat the oven to 325. Combine gingersnap crumbs, hazelnuts, butter and brown sugar in a food processor and process until evenly combined. Place mixture in pie dish and pat evenly on bottom and sides of dish. Bake 10 minutes until set. Let cool and set aside. When cooled, gently pour filling into crust.

Toast the hazelnuts for a fuller flavor of the nut. Place on a baking pan and toast 15 minutes in a 350 oven. Place in a dish towel and wrap or roll covering the nuts in layers of the towel allowing to cool. When cool, roll the towel into a "purse" and rub the nuts brisk. This will remove the skins and make a more flavorful rich nut flavor. Then grind fine for the recipe.

2011-11-14T00:13:00.000-08:00

You may have seen this recipe on Yahoo. It certainly is a great alternative to the corn syrup recipes we have used in the past.

Maple Pecan Tart

Makes: 10 servings Active time: 40 minutes | Total: 2 1/4 hours To make ahead: Cover and refrigerate for up to 1 day. Serve at room temperature. | Equipment: 9-inch tart pan with removable bottom

This pecan tart gets added tang from dried cherries. Instead of corn syrup, which is found in most pecan pie recipes, we've opted for maple syrup. If you can find it, choose dark amber or grade B, because it has the richest maple flavor. The crust, made with heart-healthy pecans and canola oil, couldn't be easier to whip together. Just blend it in the food processor and pat it into your tart pan.

Ingredients

1 large egg yolk

3 tablespoons unsalted butter, melted, divided

2 tablespoons canola oil

1 tablespoon water

2 cups pecan halves, divided

1 tablespoon granulated sugar

1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon salt, divided

2 large eggs

1/2 cup pure maple syrup

1/2 cup packed dark brown sugar

2 teaspoons dark rum (optional)

1/3 cup dried cherries, chopped

Directions

1. Preheat oven to 400°F. Generously coat a 9-inch tart pan with removable bottom with cooking spray.

2. Combine egg yolk, 2 tablespoons melted butter, oil and water in a small bowl. Process 1/2 cup pecans and sugar in a food processor to the consistency of coarse meal. Add flour and 1/4 teaspoon salt and pulse until combined. Drizzle the yolk mixture through the feed tube while pulsing and pulse just until the mixture is combined.

3. Spread the mixture evenly into the prepared pan, pressing it firmly into the bottom and all the way up the sides to form a crust. Place on a baking sheet. Bake until dry and just beginning to brown on the edges, 12 to 14 minutes.

4. Meanwhile, whisk eggs, maple syrup, brown sugar, rum (if using), the remaining 1 tablespoon butter and the remaining 1/4 teaspoon salt in a medium bowl. Transfer 1/4 cup of the mixture to a small bowl. Chop 1/2 cup pecans and add to the medium bowl. Stir in cherries. Mix the remaining 1 cup pecans with the reserved maple mixture.

5. Remove the tart crust from the oven. Reduce the oven temperature to 350°.

6. If there are any cracks in the crust, sprinkle with a little flour and use a dry pastry brush to "seal" the flour into the cracks. Evenly spread the filling in the crust. Arrange the maple syrup-coated pecans decoratively on top and drizzle with any remaining maple mixture.

7. Bake the tart until it no longer jiggles in the center when gently shaken, 25 to 30 minutes. Let cool on a wire rack for about 20 minutes. Remove the sides of the pan (use a butter knife to gently loosen the tart from the pan sides if it sticks in spots). Let cool completely, about 40 minutes more.

Infused Ketchup

2011-11-11T05:43:00.000-08:00

Yesterday I went to lunch with my neighbor Alice. We each enjoyed the same sandwich. Alice requested ketchup for her fries. Alice asked me to taste the ketchup as it really was infused with something tasty. We asked the manager as he came to our table to question our satisfaction with our food. He was eager to share the recipe. I will try to share the recipe as it was shared with us.

Pomegranate Infused Ketchup

8 Roma Tomatoes, cut in quarters

3 garlic cloves

1 small onion, diced

Fresh basil, chiffanod

Olive oil

Pomegranate molasses*

***

Quarter the tomatoes lengthwise to expose as much flesh as possible. Place the tomatoes in a bowl, add the finely sliced garlic, diced onion and basil. Allow to remain for two hours.

Place the tomato mixture on a baking sheet and bake at 325 for about 1/2 hour or more just until tomatoes begin to caramelize. Do not allow to darken. Remove from oven and allow the tomatoes to soak up the juices and cool.

The ratio of tomatoes to ketchup is one tomato to two ounces of commercial ketchup. Puree the tomato mixture. Add to the ketchup. Add Pomegranate molasses to taste. Ketchup will keep indefinitely in refrigerator.

*****

Pomegranate Molasses Don't let this item change your thought of creating this recipe. I took a cooking class and learned that if you take pomegranate juice and cooking it reducing it from 3 cups to 1 cup, you have the some composition.

Grauensuppe or German Barley Soup

2011-11-10T10:04:00.001-08:00

This recipe is from Saveur magazine. Living in California we have a very short period of time when the weather commands a pot of soup on the lunch menu. So with our cooler days, we are enjoying this recipe.

***

Ingredients:

4 tablespoons unsalted butter

1 medium onion, finely chopped

1 cup pearl barley

8 cups vegetable stock

1/2 cup finely chopped peeled Russet potato

1/2 cup finely chopped carrot

1/2 cup finely chopped celery root

1/2 cup finely chopped leek

1 teaspoon dried marjoram

2 German sausages, like knockwurst or bratwurst

1 2-oz piece bacon

Finely grated nutmeg, to taste

Kosher salt and freshly ground black pepper, to taste

1/3 cup thinly sliced flat leaf parsley

***

Heat butter in a 6 quart saucepan over medium-high heat; add onions, and cook stirring, until soft, about 5 minutes. Add barley and cook stirring constantly until toasted, about 5 minutes. Add stock, potato, carrot, celery root, leek and marjoram, sausage sand bacon, and cook stirring occasionally, until sausages are tender, about 35 minutes. Remove sausages and bacon from saucepan, thinly slice sausages and discard bacon. Season soup with nutmeg, salt and pepper. To serve ladle into 8 serving bowls, and garnish with parsley and sliced sausage.

Juicing A Lemon or Lime

2011-11-05T09:51:00.000-07:00

http://www.gourmet.com/food/testkitchen/2008/09/knauer_citrusjuicetip

Great video tip!

From the Denver Post:

Lemons can be expensive, sometimes a buck a lemon.

Until a couple years ago, whenever I came across a recipe that called for lemon juice, I used to see dollar signs. Adding “the juice of 2 lemons” suddenly added $2 to my bill.

Then I saw this video from the late Gourmet magazine, in which Ian Knauer proves that slicing a lemon lengthwise — instead of crosswise — yields a lot more juice. Three times more, in his experiment. (Click the blue line above to watch it.)

This works for limes, too.

Tomato Salad Caprese

2011-10-28T08:07:00.001-07:00

Tomato Salad Caprese

This easy to prepare salad can be served on a platter in overlapping circles, or arranged loosely in a glass bowl.

2-1/2 lbs (1-1/4 kg) ripe tomatoes (about 4 large), sliced into 1/4" (5mm) slices

1 lb (500 g) soft-ripened Bocconcini (mozzerella) cheese, sliced into 1/4' (5mm) slices

3 tbsp (45 mL) extra-virgin olive oil

2 tsp (10 mL) balsamic vinegar

Coarse salt and freshly ground pepper, to taste

1/2 cup (125 mL) loosely packed fresh basil leaves

***

Arrange the tomato and mozzerella slices on a serving platter (or in a bowl). In a small bowl, whisk together the olive oil and vinegar. Season the tomatoes with salt and pepper. Drizzle the vinaigrette over the tomatoes and garnish with the basil leaves. Serve immediately.

Makes 4-6 servings

Crunchy Island Pineapple Tossed Salad

2011-10-20T11:59:00.000-07:00

This recipe was the "recipe of the week" in our newspaper. Pineapples are abundant and very sweet at this time of year. Add a rotisserie chicken and with this salad a tasty meal is ready!

Crunchy Island Pineapple Tossed Salad

Makes 4 cups dressing:

Pineapple Vinaigrette Dressing:

9 fluid ounces pineapple juice concentrate (no water added)

9 fluid ounces seasoned rice vinegar

1 tablespoon kosher salt

1/2 teaspoon black pepper

2 ounces minced shallots

14 fluid ounces canola oil

Blend pineapple juice concentrate, vinegar, salt, pepper and shallots. Slowly add oil and blend until emulsified. Season to taste with salt and pepper. Makes 4 cups dressing.

Salad:

4 cups chopped romaine

4 cups chopped iceberg

1 cup wonton strips

1 cup pineapple tidbits

1 1/2 cups shredded red cabbage

1/2 cup shredded carrots

1/2 cup julienne sliced red bell peppers

1/4 cup sliced green onions

1/2 cup Pineapple Vinaigrette

Combine ingredients and toss.

Roasted Butternut Squash Soup With Spicy Seeds

2011-10-19T11:59:00.000-07:00

This is a Williams Sonoma recipe. I have never had a disappointment with any of their recipes. Butternut squash is a favorite of mine and I incorporate much of the iron rich food in our diet during the Fall season.

Roasted Butternut Squash Soup

With Spicy Seeds

Yield: 6 servings

INGREDIENTS

1 butternut squash (about 3 pounds)
Olive oil
Salt
1 teaspoon butter, melted
2 pinches cayenne pepper
1 pinch ground cinnamon
Vegetable oil
2 yellow onions, finely chopped (about 2 cups)
2 medium carrots, chopped (about 1 cup)
2 medium celery ribs, chopped (about ½ cup)
½ jalapeño, seeded and finely chopped (optional)
¼ cup maple syrup
4 cups chicken stock
½ cup heavy cream (optional)
Cider vinegar
1 Granny Smith apple, thinly sliced into matchsticks
½ cup cilantro leaves

DIRECTIONS

1. Preheat the oven to 400°. Slice the squash in half lengthwise, scoop out the seeds and fibrous pulp and separate the seeds from the stringy pulp. Reserve the seeds. Use a sharp knife to score the neck portion of the squash several times, then rub the flesh with olive oil and season with salt. Roast the squash cut side down on a baking sheet until tender and lightly caramelized, about 1 hour.

2. In a colander, rinse the reserved seeds and dry with paper towels. Place on a sheet pan and toast in the oven for 5 minutes, until golden and fragrant. In a small bowl, whisk together the melted butter, cayenne pepper, cinnamon and a large pinch of salt. Toss the seeds in the mixture and set aside.

3. In a medium stockpot set over medium heat, heat about a tablespoon of vegetable oil. Add the onions, carrots, celery and jalapeño, if using, and cook, stirring often, until tender, about 10 minutes. Add the maple syrup and cook, stirring frequently, until the syrup is reduced by two-thirds, about 5 minutes. Remove the stockpot from the heat and set aside.

4. When the squash is done, remove it from the oven and allow it to cool briefly. Remove the squash flesh from the skin and mix it into stockpot with the onion and carrot mixture. Return the stockpot to the stove. Turn the heat to medium, add the chicken stock and cream, if using, bring to a simmer and cook for 10 minutes. Carefully transfer the soup to a blender and blend until smooth. Season with the cider vinegar and salt. Serve soup hot with apple, cilantro and toasted seeds.

Classsic Lattice Apple Pie

2011-10-16T12:35:00.000-07:00

I found this recipe in our newspaper touted as the best apple pie ever. This is the time of year when apples are at their best flavor and with the cooler days our appetites are better satisfied with a heavier fare.

CLASSIC LATTICE APPLE PIE

For the crust:

2 cups all-purpose flour

1 teaspoon salt

2 tablespoons sugar

1 cup (2 sticks) unsalted butter, cold, cut in chunks

1/3 cup water

1 egg, separated

2 tablespoons rolled oats

1 tablespoon milk

For the apples:

8 baking apples (such as Granny Smith or Golden Delicious), peeled, cored and sliced (about 8 cups)

3/4 cup sugar

2 tablespoons cider vinegar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

2 tablespoons water

2 tablespoons cornstarch

To make the crust, in the bowl of a food processor, pulse together the flour, salt and 1 tablespoon of the sugar. Add the butter and pulse until the mixture forms chunks the size of peas. Pulse in the water 1 tablespoon at a time just until the mixture forms a dough. Wrap in plastic and refrigerate for 30 minutes. Reserve the eggs, oats and milk for later.

Meanwhile, make the filling. In a large deep skillet, combine the apples with the sugar, vinegar, cinnamon, nutmeg and salt. Cook over medium heat, stirring and turning gently until the apples are just tender, about 5 minutes. Stir together the water and cornstarch, then add to the apples. Continue to cook until the juices thicken, about 1 minute. Set aside to cool.

Heat the oven to 350 F. Place a pizza stone in the oven, if available.

Divide the dough into 2 pieces, one slightly larger than the other. On a floured surface, roll the larger piece out to a 12-inch circle. Fold the dough in half to make it easier to move, then transfer it to a 9-inch pie plate, unfolding it and allowing it to settle into the bottom. The crust should overhang the edge slightly.

In a small bowl, beat the egg white until slightly frothy. Brush it over the surface of the crust. Sprinkle the oats over the bottom of the crust, then spoon the apple filling into the crust.

On a floured surface, roll the smaller piece of dough to a 10-inch square. Using a pizza cutter or a paring knife, cut the dough into 1-inch strips. Weave the strips in a lattice across the top of the apple filling. Alternatively, roll the dough into a 10-inch circle and simply transfer to the top of the pie for a full crust.

Fold the overhang of the crust under the bottom crust, gently tucking them into the pie dish, then crimp the edge. Beat the egg yolk in a small bowl with the milk and brush over the surface of the pie crust. Sprinkle with the remaining tablespoon of sugar.

Bake on the pizza stone or on a baking sheet set on the rack in the lowest position of the oven until the crust is golden brown, about 45 minutes. Cool before cutting. Serves 8.

Gooey Butter Pear Cake

2011-10-16T02:47:00.001-07:00

GOOEY BUTTER PEAR CAKE

For the cake:

2 medium fresh pears, peeled, cored and diced (or 1 1/2 cups diced canned pears, patted dry)

1/2 teaspoon ground cardamom

1/2 cup milk, room temperature

1 1/2 teaspoons instant yeast

3 tablespoons sugar

1 teaspoon salt

1 egg

2 cups all-purpose flour

6 tablespoons (3/4 stick) unsalted butter, room temperature

For the topping:

1/2 cup (1 stick) unsalted butter, room temperature

4 ounces cream cheese, room temperature

1 cup granulated sugar

1/2 teaspoon salt

2 eggs

2 teaspoons vanilla extract

1/4 cup corn syrup

3/4 cup all-purpose flour

To finish:

Powdered sugar

Toasted sliced almonds

Directions:

Coat a 9-by-13-inch baking dish with cooking spray.

In small bowl, toss pear with cardamom, then set aside.

In bowl of electric mixer fitted with paddle attachment, combine milk, yeast, sugar, salt, egg and flour. Mix on medium until a smooth dough has formed. Add 2 tablespoons butter and mix until fully incorporated. Repeat with remaining butter. This should take 6 to 8 minutes.

Scrape dough into prepared baking dish, and using greased hands, spread over the bottom of the pan. Cover with plastic wrap; let rise in a warm place until doubled, about 45 minutes.

Heat oven to 350 degrees. Sprinkle pears over top of dough.

To make topping: In bowl of an electric mixer, cream together butter, cream cheese, sugar and salt. One at a time, add eggs, beating until well mixed. Stir in vanilla and corn syrup, then mix in flour. Dollop this mixture over the pear-covered dough.

Bake for 40 to 45 minutes, or until center is slightly set but still jiggly. Allow to cool. Sprinkle with powdered sugar and toasted almonds to serve. Refrigerate any leftovers. Serves 16.

Baked Gluten-Free & Vegan Pumpkin Pie

2011-10-10T08:23:00.000-07:00

BAKED Gluten-Free & Vegan Pumpkin Pie

1 8” gluten-free pie crust (optional*)

12 ounces soft tofu

2 cups canned pumpkin

1/2 cup brown sugar or Sucanat

1/4 maple syrup

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1/4 teaspoon nutmeg

Preheat oven to 425°F.
In blender or food processor, purée the tofu and pumpkin until smooth.
Add the brown sugar, syrup and spices and blend thoroughly.
Pour the mixture into the pie crust and bake at 425°F for 15 minutes.
Reduce the temperature to 350°F and continue baking for 30–40 minutes or until set.
Cool to room temperature before serving.
*For a delicious gluten-free crust pumpkin pie “pudding,” bake in a
greased soufflé dish or 8” pie pan for 40–45 minutes at 350° F, until
set.

Pie Crust:

Makes one 8- or 9-inch pie crust or one 9- or 10-inch tart crust.

1 cup plus 2 tablespoons Brown Rice Flour Mix* 2 tablespoons sweet rice flour 1 tablespoon granulated sugar ½ teaspoon xanthan gum ¼ teaspoon salt 6 tablespoons cold, unsalted butter, cut into 6 pieces (or butter substitute) 1 large egg (or 1 tablespoon flaxseed meal + 3 tablespoons water) 2 teaspoons orange juice or lemon juice

Spray 9-inch pie pan or tart pan (with removable bottom) with cooking spray. Generously dust with rice flour.
Mix flours, sugar, xanthan gum, and salt in large bowl of electric mixer. Add butter and mix until crumbly and resembling coarse meal.
Add egg and orange juice. Mix on low speed until dough holds together; it should not be sticky. Form dough into a ball, using your hands, and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten dough to 1-inch thickness. Dough can be frozen at this point for up to 1 month; wrap in plastic wrap and then use foil as an outer wrap.
Roll out dough between the 2 sheets of wax paper. If dough seems tacky, refrigerate for 15 minutes before proceeding. Remove top sheet of wax paper and invert dough into pie/tart pan. Remove remaining sheet of wax paper, and crimp edges for single-crust pie. Dough can also be frozen at this point for up to 1 month; line pie shell with wax paper, wrap in plastic wrap, and use foil as an outer wrap.

Chicken With Cinnamon Apples

2011-10-01T15:11:00.000-07:00

Last evening we entertained neighbors at dinner reciprocating the dinners we have enjoyed with them this past summer while living at our Lake home. Our neighbor George has a great appetite. George also loves to tease so I have to really consider if George maybe is serious or thinks he has an opportunity. I prepared this wonderful chicken with cinnamon apple recipe and served it with acorn squash with a corn pudding filling (recipe on blog. Just do a search for acorn squash and the recipe will come up.) George was sitting in a chair before dinner and says the only vegetable he doesn't like is squash. I thought it was my fault for not asking before I chose the menu. George was a good sport and did eat his squash so I still am not sure if he really does not like the vegetable or just took advantage of an opportunity.

***

Chicken With Cinnamon And Apples

Yield 4 to 6 servings

One 3 1/2 to 4 pound roasting chicken

Salt and freshly ground pepper to taste

1 teaspoon ground cinnamon

1 onion, peeled and cut into chunks

1 cup chicken broth

1 13 cups white wine

3 apples, cored and cut horizontally into four pieces, Fugi are fine.

2 tablespoons sugar

***

Preheat the oven to 375 degrees.

Season the chicken with salt and freshly ground pepper to taste and 1/2 teaspoon of the cinnamon. Put in a roasting pan with the onion. Pour the chicken broth and wine over the chicken. (I omitted the wine in consideration and added 2 1/3 cup chicken stock I made.) Roast the chicken in the oven for 45 minutes.

After the chicken has been cooking for 45 minutes, surround it with the apples sprinkled with the remaining sugar and cinnamon. (I placed the sugar and cinnamon on a plate and just dipped the apple flat on the plate in the mixture on one side only.) Baste with the juices and roast for about 45 more minutes or until the apples are very soft and the chicken is cooked.

Normally I do not like meat that has been cooked with fruit. I have to say the flavor of this moist chicken is not sweetened by the addition of apples. This will be a regular when I prepare a roasting chicken. It is delicious!

Fruit Cookies

2011-09-29T16:48:00.000-07:00

Fruit Cookies

I have a great recipe for fruitcake. The down side is it makes five pounds of fruitcake. The next negative is I am the only one who enjoys fruitcake. That leaves a large amount of fruitcake for me to eat. I saw Ina Garten make this recipe on her program today. This may be an alternative to my holiday fix with fruitcake.

Yield 60 cookies.

***

Ingredients

1/2 pound dried figs
1/4 pound raisins
2 ounces candied cherries, coarsely chopped
2 ounces dried apricots, coarsely chopped
1 tablespoon honey
2 tablespoons dry sherry
1 tablespoon freshly squeezed lemon juice
6 ounces chopped pecans
Kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 teaspoon ground cloves
1/2 cup superfine sugar
1/3 cup light brown sugar, firmly packed
1 extra-large egg
2 2/3 cups all-purpose flour

Directions

Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't overmix! Add the fruits and nuts, including any liquid in the bowl. Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.

Preheat the oven to 350 degrees.

With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.