Tuesday, February 25, 2014

Pepperoni and Asiago Pinwheels from Bon Appetit



  • 1/2 cup grated Asiago cheese*
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1 sheet frozen puff pasty (half of 17.3-ounce package), thawed
  • 2 tablespoons honey-Dijon mustard
  • 2 ounces packaged sliced pepperoni (about twenty-four 1 1/2-inch-diameter slices)
  • 1 large egg, beaten to blend
  • Nonstick vegetable oil cooking spray

  • Mix first 4 ingredients in medium bowl. Cut puff pastry crosswise in half to form 2 rectangles. Spread 1 tablespoon mustard over 1 puff pastry rectangle, leaving 1-inch plain border at 1 long edge. Place half of pepperoni in single layer atop mustard. Top pepperoni with half of cheese mixture. Brush plain border with egg. Starting at side opposite plain border, roll up pastry, sealing at egg-coated edge. Transfer pastry roll, seam side down, to medium baking sheet. Repeat with remaining pastry rectangle, mustard, pepperoni, cheese mixture, and egg. Chill rolls until firm, about 30 minutes, or wrap and chill up to 1 day.
  • Preheat oven to 400°F. Line 2 baking sheets with foil. Lightly spray with vegetable oil spray. Cut each pastry roll into about thirty 1/4-inch-thick rounds. Transfer pinwheels to prepared sheets. Bake until golden, about 15 minutes. Transfer to platter; serve.
  • Saturday, February 22, 2014

    Alton brown's Smoked Paprika Chicken Thighs with Potato and Onion

    I have several similar recipes, but this sounds really good. You could really save a lot of time by using bone in chicken and jarred tapenade.

    Cook:1 hr
    Yield:6 to 8 servings

    6 ounces pimento stuffed green olives, chopped
    2 teaspoons lemon zest
    2 cloves garlic, grated
    3 tablespoons smoked paprika
    1 tablespoon olive oil
    1 1/2 teaspoons kosher salt
    1/4 teaspoon black pepper, freshly ground
    8 bone-in, skin-on chicken thighs
    2 pounds Yukon gold potatoes, unpeeled
    1 medium yellow onion, frenched
    Directions

    Preheat oven to 375 degrees F.

    Combine the olives, lemon zest and garlic in a small bowl. Set aside.

    Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper into a paste in a large bowl.

    Lay the chicken thighs skin-side down. Using a pair of kitchen shears, make a cut down the length of the bone to expose it, then cut the meat away from the bone. Discard the bone. Add the boned chicken thighs to the paste and massage to coat.

    Thinly slice the potatoes on a mandoline, about 1/4-inch thick. Arrange the potato slices and onion pieces in an even layer on a foil-lined half sheet pan and sprinkle with the remaining 3/4 teaspoon salt.

    Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh. Arrange the chicken thighs, skin-side up, on a cooling rack and set the rack over the potatoes and onion in the half sheet pan. Bake until the skin is crispy and the potatoes are tender, 55 to 60 minutes. If you prefer the potatoes crispy, remove the rack with the chicken and return to the oven for an additional 5 to 10 minutes. Serve immediately.

    Read more at: http://www.foodnetwork.com/recipes/alton-brown/smoked-paprika-chicken-thighs-with-potato-and-onion-recipe.print.html?oc=linkback

    Friday, February 21, 2014

    Southern Living-Red velvet and white chocolate cheesecake

    My friend Mary Beth had this cake for her birthday. She says that it is phenomenal.

    Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

    Red Velvet-White Chocolate Cheesecake

    Southern Living DECEMBER 2013

    • Yield: Makes 10 to 12 servings
    • Hands-on:45 Minutes
    • Total:13 Hours, 45 Minutes

    Ingredients

    • CHEESECAKE LAYERS:
    • 2 (8-in.) round disposable aluminum foil cake pans
    • 1 (12-oz.) package white chocolate morsels
    • 5 (8-oz.) packages cream cheese, softened
    • 1 cup granulated sugar
    • 2 large eggs
    • 1 tablespoon vanilla extract
    • RED VELVET LAYERS:
    • 1 cup butter, softened
    • 2 1/2 cups granulated sugar
    • 6 large eggs
    • 3 cups all-purpose flour
    • 3 tablespoons unsweetened cocoa
    • 1/4 teaspoon baking soda
    • 1 (8-oz.) container sour cream
    • 2 teaspoons vanilla extract
    • 2 (1-oz.) bottles red liquid food coloring
    • 3 (8-in.) round disposable aluminum foil cake pans
    • White Chocolate Frosting:
    • 2 (4-oz.) white chocolate baking bars, chopped
    • 1/2 cup boiling water
    • 1 cup butter, softened
    • 1 (32-oz.) package powdered sugar, sifted
    • 1/8 teaspoon table salt
    • GARNISHES:
    • Store-bought coconut candies
    • White Candy Leaves

    Preparation

    1. Prepare Cheesecake Layers: Preheat oven to 300°. Line bottom and sides of 2 disposable cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

    2. Microwave white chocolate morsels in a microwave-safe bowl according to package directions; cool 10 minutes.

    3. Beat cream cheese and melted chocolate at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add 2 eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in 1 Tbsp. vanilla. Pour into prepared pans.

    4. Bake at 300° for 30 to 35 minutes or until almost set. Turn oven off. Let cheesecakes stand in oven, with door closed, 30 minutes. Remove from oven to wire racks; cool completely (about 1 1/2 hours). Cover and chill 8 hours, or freeze 24 hours to 2 days.

    5. Prepare Red Velvet Layers: Preheat oven to 350°. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2 1/2 cups sugar, beating until light and fluffy. Add 6 eggs, 1 at a time, beating just until blended after each addition.

    6. Stir together flour and next 2 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 tsp. vanilla; stir in food coloring. Spoon batter into 3 greased and floured 8-inch disposable cake pans.

    7. Bake at 350° for 20 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; cool completely (about 1 hour).

    8. Prepare Frosting: Whisk together chocolate and 1/2 cup boiling water until chocolate melts. Cool 20 minutes; chill 30 minutes.

    9. Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 minute. Increase speed to high; beat 2 to 3 minutes or until fluffy. Gradually add powdered sugar and salt, beating at low speed until blended. Increase speed to high; beat 1 to 2 minutes or until smooth and fluffy.

    10. Assemble Cake: Place 1 layer Red Velvet on a serving platter. Top with 1 layer Cheesecake. Repeat with remaining layers of Red Velvet and Cheesecake, alternating and ending with Red Velvet on top. Spread top and sides of cake with White Chocolate Frosting. Store in refrigerator.