Sunday, January 29, 2017

Vegetarian Chili from Emeril

6-8 servings

2 tablespoons canola oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespooon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro leaves

Cooked brown rice, accompaniment
Sour cream or strained plain yogurt, garnish
Diced avocado, garnish
Essence,  garnish
Chopped green onions, garnish

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.

To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.

Essence 
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients.


Red Velvet Crackle Sandwiches from Southern Living

  • 3 ounces semisweet baking chocolate, chopped 
  • 1/4 cup unsalted butter 
  • 1 cup granulated sugar 
  • 2 large eggs 
  • 1 tablespoon red liquid food coloring 
  • 2 cups all-purpose flour 
  • 2 tablespoons unsweetened cocoa 
  • 1 teaspoon baking powder 
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon kosher salt 
  • 2 cups powdered sugar, divided 
  • 4 ounces cream cheese, softened
  • Preheat oven to 375°F with oven racks in the top third and bottom third of oven. Melt chocolate and butter in a large microwave-safe glass bowl on MEDIUM (50% power) until melted and smooth, about 1 1/2 minutes, stirring every 30 seconds. Whisk in granulated sugar, eggs, and food coloring until smooth.
  • Whisk together flour, cocoa, baking powder, baking soda, and salt, and add to butter mixture, stirring gently just to combine.
  • Place 1 cup of the powdered sugar in a small bowl. Drop dough by tablespoonfuls into powdered sugar, rolling to coat, and place 1 inch apart on parchment-lined baking sheets. Using the heal of your hand, gently flatten domed tops of dough. Bake in preheated oven until cookies are almost set and outsides are crackled, 10 to 11 minutes. Transfer pans to wire racks, and cool cookies completely, about 30 minutes.
  • Beat cream cheese and remaining 1 cup powdered sugar with an electric mixer on medium speed until smooth. Spread 1 1/2 teaspoons cream cheese filling onto flat side of half of the cookies. Cover with remaining half of cookies, flat side down, and gently press.

Monday, January 23, 2017

Coconut Bars

Yield: 12

Ingredients

Crust Ingredients:
1/2 cup butter, softened
1/2 cup sugar
1 cup all-purpose flour *

Filling Ingredients:
2 eggs
1 teaspoon vanilla
1/2 cup light brown sugar
2 tablespoons all-purpose flour or brown rice flour
1 cup shredded sweetened coconut

Instructions 
Preheat the oven to 350 degrees.Grease an 8x8 pan with butter or line with parchment. Combine the butter, sugar, and flour for the crust in a medium mixing bowl. Stir until well-combined. Press the crust into the bottom of the prepared pan. Bake for 10 minutes. Remove from oven and let cool a few minutes while finishing the rest of the recipe.

Mix together the filling ingredients and pour over the crust. Bake 20 minutes more (25 minutes for the doubled recipe). Let cool completely before slicing. Enjoy!

Wednesday, January 18, 2017

Mascarpone Cheese

2 cups heavy cream
1 tbl lemon juice

  1. In a saucepan, slowly bring the heavy cream to a low simmer (the temperature should climax at 180° F and the goal is to try to keep it around there).  
  2. Let simmer at 180° F for about 3 minutes then add in the lemon juice. 
  3. Simmer for another 3 minutes, then remove from heat. Let cool to room temperature, about 30 minutes. 
  4. Fill a small strainer with several layers of cheesecloth (I use three) and put a small bowl under the strainer. 
  5. Pour the cooled mascarpone mixture into the cheesecloth and stick the entire bowl in the fridge overnight (mine only strained a few tablespoons of whey, but the mascarpone came out thick and creamy in the morning).

Tuesday, January 17, 2017

Beet and goat cheese terrine

Cook beats in acidulated water til tender; peel and slice

Mix room temp goat cheese with a touch of heavy cream, lemon zest, mint, and chives

Line individual terrines with plastic wrap. Trim beets to fit the bottom of the terrines. Trim beets square to go around sides of terrine. Fill with goat cheese and top with another beet round.

Refrigerate. When cold unmold and garnish with a salad of fresh greens and herbs (maybe some pecans or walnuts).

Sunday, January 08, 2017

Easy dinner rolls

Yield: 24 rolls
Ingredients
  • 2 cups warm milk
  • 2 tablespoons instant dry yeast
  • ¼ cup white granulated sugar
  • 2 teaspoons salt
  • 6 tablespoons salted butter, softened
  • 2 large eggs
  • 6 cups all-purpose flour
  • 1 tablespoon melted butter

  • In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. 
  • Add in 5½ cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. 
  • Slowly add the remaining ½ cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
  • Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.
  • Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place on the greased baking sheet in six rows of four.
  • Cover and let rise 1 hour.
  • Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.
  • Remove rolls from oven and brush with melted butter.
  • Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.

Friday, January 06, 2017

Pecan pound cake

1 cup chopped pecans

1/2 cup lightly packed light brown sugar

1/2 teaspoon cinnamon

1/2 pound unsalted butter, room temperature, plus more for dotting top of coffee cake

1 cup granulated sugar

1 cup sour cream

3 eggs, separated

1/4 teaspoon salt

3/4 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

Butter for dotting on top

Preheat oven to 325 degrees. Lightly grease a 10-inch cake pan (or 10" springform pan)

While oven is preheating, arrange pecans on a baking sheet and toast until fragrant and just turning brown. Remove from oven and chop.

In a small bowl, combine pecans, brown sugar and cinnamon. Set aside.

In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add sour cream and egg yolks and beat well. Remove bowl from mixer.

Sift together flour, baking soda, baking powder and salt. Whisk in sifted flour mixture until just combined.

In a separate bowl, beat egg whites until they form stiff peaks and then fold into cake batter. Place about half the batter into prepared cake pan and sprinkle with half the nut filling. Pour the rest of batter on top and top with remaining nut filling. Dot the top with butter and bake at 325 degrees for 45 minutes or until cake is cooked through. Remove from oven and cool on a wire rack a few minutes before serving. Serves: 12

Sunday, January 01, 2017

Standing Rib Roast

I made this last night for New Year's Eve dinner. It was amazing! 

15 minutes/lb for rare
16 minutes/lb for medium rare

1 6lb standing rib roast

Remove the roast from the fridge at least 2 hours before putting it in the oven and rub it all over with a mixture of:

3 large cloves garlic minced
1 tbl kosher salt
1/2 tbl ground black pepper
1/4 cup olive oil
2 tbl worstershire sauce

Place bones side down in a roasting pan.
Preheat your oven to 450 (425 convect) and roast the meat for 20 minutes.
Reduce heat to 350 (325 convect) and roast 1 1/2 hours. Check the temp about 15 minutes early with an instant read thermometer. Temp should be 120 for medium rare. (My roast took about 1hr 45 minutes at 325 convect)
Remove from oven and tent with foil.
Let stand 20-30 minutes before carving.