Cooking Great, Eating Well

Oatmeal Raisin Cookies

2012-01-08T19:02:00.000-08:00

I got this recipe from Epicurious and altered it somewhat. I made these for Papa Joe for Christmas because oatmeal raisin cookies are his favorite. Even Phillip who is not a big fan of oatmeal raisin, loved these.

I always bake my cookies on parchment paper-lined cookie sheets. That way, once baked, just remove the the paper along with the cookies onto racks to cool,and you never have to wash the pan.
Makes about 4 dozen
ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup solid vegetable shortening, room temperature
1 cup sugar
1 cup (packed) dark brown sugar
1/4 cup honey
2 large eggs
1 tablespoon vanilla extract
3 cups old-fashioned oats
1 cup raisins
1 cup dried cranberries
1 cup chopped pecans
preparation

Preheat oven to 350°F. Line 2 baking sheets with foil; butter foil. Blend first 5 ingredients in medium bowl.

Using electric mixer, beat butter, vegetable shortening, and both sugars in large bowl until fluffy. Beat in honey, eggs, and vanilla. Gradually beat in flour mixture. Stir in oats, raisins, cranberries, and pecans. Drop batter by tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten cookies slightly.

Bake cookies until golden brown, about 10 minutes. Cool completely on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)

Triple Ginger Cookies from Epicurious

2011-12-03T09:56:00.000-08:00

These are fantastic. I have changed this recipe by increasing the amount of fresh and ground ginger. The original recipe called for 1 1/2 tsps of each.

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/Triple-Ginger-Cookies-356326?mbid=ipapp

Triple-Ginger Cookies
2 1/2 cups all purpose flour
1/3 cup minced crystallized ginger
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
1/2 cup (packed) dark brown sugar
1 large egg, room temperature
1/4 cup light (mild-flavored) molasses
3 teaspoons finely grated fresh peeled ginger
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup (about) sugar

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F (or 325 convect bake).
Line 2 baking sheets with parchment paper. Whisk flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy and light, about 2 minutes. Gradually beat in both brown sugars. Beat on medium-high speed until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat to blend. Add flour mixture in 2 additions, beating on low speed just to blend between additions.
Place 1/3 cup sugar in small bowl. Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart.
Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely on sheets on rack. DO AHEAD: Cookies can be made up to 4 days ahead. Store in airtight containers.

Paula Deen's Orange Brownies

2011-11-21T11:07:00.000-08:00

My sister-in-law, Kate, just sent this rexipe to me. I haven't tried it yet, but I wish that I had gotten it sooner. Saturday was our last home game and tailgate, so I'll have to wait til next year for football season. This sounds delicious enough to serve anytime.

Orange Brownies
Recipe courtesy Paula Deen, 2007
Serves:
about 20 to 24 brownies

Ingredients
•       1 1/2 cups all-purpose flour
•       2 cups granulated sugar
•       1 teaspoon salt
•       1 cup (2 sticks) butter, softened
•       4 eggs
•       2 teaspoons pure orange extract
•       1 teaspoon grated orange zest
•       1 recipe Orange Cream Cheese Frosting, recipe follows

Directions
Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Orange Brownies:
Stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract, and orange zest. Using a handheld electric mixer, beat until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.

Orange Cream Cheese Frosting:
•       1 (8-ounce) package cream cheese, softened
•       4 tablespoons softened butter
•       1 (1-pound) box confectioners' sugar
•       2 tablespoons orange zest
•       2 tablespoons orange juice
In a large mixing bowl, whip the butter and cream cheese together with a hand-held electric mixer. Gradually beat in the confectioners' sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over brownies.

Cook's Country Soft and Chewy Dinner Rolls

2011-11-18T03:55:00.000-08:00

I have not tried these rolls. The recipe, however, is from Cook's Country, and their recipes are usually perfect. Frankly, I think that it's hard to beat Sister Shubert's Rolls, but they aren't available everywhere.

Makes 12 rolls

INGREDIENTS
1 1/4cups water, heated to 110 degrees
2tablespoons extra-virgin olive oil
1tablespoon sugar
1envelope (2 1/4 teaspoons) instant or rapid-rise yeast
3cups all-purpose flour
1/2cup instant potato flakes
Salt
1 egg, lightly beaten
INSTRUCTIONS
1. WARM OVEN Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Line baking sheet with parchment paper. Grease large bowl.

2. MAKE DOUGH Whisk water, oil, sugar, and yeast in liquid measuring cup until yeast dissolves. In bowl of stand mixer fitted with dough hook, mix flour, potato flakes, and 1½ teaspoons salt until combined. With mixer on low, add water mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and knead until dough is smooth and comes away from sides of bowl, about 6 minutes.

3. LET RISE Turn dough onto lightly floured counter and knead briefly to form smooth, cohesive ball. Transfer dough to prepared bowl and turn to coat. Cover with plastic wrap and place in turned-off oven until dough has doubled in size, about 45 minutes.

4. SHAPE ROLLS Punch down dough on lightly floured work surface. Divide dough into quarters and cut each quarter into 3 equal pieces. On clean surface, form each piece into rough ball by pinching and pulling the edges under so that the top is smooth. Then cup each round with your palm and move in a circular motion on an unfloured surface to shape a smooth ball. Transfer to prepared baking sheet. Cover loosely with plastic wrap and return to turned-off oven until doubled in size, about 20 minutes. (Or refrigerate rolls for up to 24 hours.)

5. BRUSH AND BAKE Remove rolls from oven and discard plastic wrap. Heat oven to 400 degrees. Brush rolls with egg and sprinkle evenly with ½ teaspoon salt. Bake until golden brown, about 15 minutes, rotating sheet halfway through cooking. Cool rolls on sheet 10 minutes. Serve.

MAKE AHEAD: Bake as directed until rolls are just beginning to brown and outside is set, about 5 minutes. Cool completely and freeze in zipper-lock bag. When ready to reheat, defrost at room temperature for about 1 hour and bake 10 minutes in 400-degree oven.

TO MAKE WITHOUT A MIXER: In step 2, whisk water, oil, sugar, and yeast in liquid measuring cup. Mix flour, potato flakes, and salt in large bowl. Make well in flour, then add water mixture to well. Stir until dough becomes shaggy and difficult to stir. Turn out onto floured work surface and knead until dough is smooth and forms cohesive ball, about 10 minutes. Proceed as directed.

Getting ready for Thanksgiving

2011-11-16T12:20:00.000-08:00

The trick to having a great Thanksgiving meal without a nervous breakdown or complete physical breakdown is planning. Here's what I do-

Several weeks ahead
Make turkey stock for gravy and dressing, freeze. (Buy turkey necks or wings. Roast and then make stock.
Make cranberry sauce, refrigerate
Make cornbread, crumble and freeze
Make pie crusts and freeze. Freeze crusts uncovered for a couple of hours. Then cover well with aluminum foil and then place in plastic freezer bags and return to freezer.
Make soup and freeze

Sunday before-
Cook sausage and veg for dressing, freeze
Make roux for gravy, refrigerate

2 days before
Prepare green beam casserole and refrigerate
Prepare onion casserole and refrigerate
Prepare sweet potato casserole, if serving, and refrigerate

Day before -
Make pumpkin pie filling, refrigerate
Brine the turkey

Thanksgiving am
Remove pie crusts and pumpkin filling from freezer
Prep and bake pecan pie
Prep and bake pumpkin pie

Pancetta and winter squash soup

Roast turkey
Cornbread dressing
Green bean casserole
Homemade cranberry sauce
mashed potatoes
Roasted sweet potatoes, or sweet potato casserole
gravy
Ama B's creamed onions
Rolls

Mimoi's pecan pie
pumpkin pie

Julia's Leek and Potato Soup

2011-11-06T06:50:00.000-08:00

I've made this soup since I got the cookbook, Julia Child's Kitchen, 30 years ago. This is super easy and delicious. If you don't have leeks, you can use any combination of onions, green onions, shallots, etc. You can also add leftover, cooked vegetables to vary it.

6-8 servings
3 tbl butter
3 cups chopped leeks (white part only), or onions
3 tbl flour
4-6 cups water
1 tbl salt
Pepper to taste
1 cup or so of tender green part of leeks, chopped (optional)
4 cups (1 1/2 lbs) potatoes, peeled and chopped roughly
1 cup milk
1/3-1/2 cup heavy cream or sour cream and 2-3 tbl butter (I don't usually add this, but it does make it delicious)
2-3 tbl minced fresh parsley or chives

Melt butter in a 3-4 qt pot. Stir in the leeks/onions, cover pan and cook on low for 5 minutes without browning. Blend in flour and stir over moderate heat for 2 minutes without browning. Remove from heat and add 1 cup water, slowly, stirring. Return to heat and add remaining water, stirring. Add salt and pepper, optional leek greens, and the potatoes. Bring to a boil, reduce heat, and simmer partially covered for about 40 minutes.

Mash with a potato masher for a chunky soup or blend with stick blender for a smoother texture.

To serve, add milk and as much of the cream and butter as you'd like. Don't allow it to come to a boil again if you're using the milk. It may curdle. Taste and correct seasonings. Serve and garnish with chives or parsley.

Old-fashioned Butterscotch Pie

2011-10-27T03:18:00.000-07:00

Here's a pie from Cooking.com that I want to try. Phillip loves butterscotch, so this would be a great pie for his birthday.

INGREDIENTS
Fully Baked Pastry Shell
For Filling:
1 1/2 cups packed brown sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
3 beaten egg yolks
1 1/2 cups milk
2 tablespoons margarine or butter
1 teaspoon vanilla
For Meringue:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
Other necessary recipes: Basic Pie Pastry
DIRECTIONS
FOR FILLING: Prepare and fully bake pastry shell as directed; set aside to cool. In a heavy, medium saucepan stir together the brown sugar, flour, and salt. Add egg yolks and milk. Cook while stirring with a wire whisk till thickened and bubbly. (Mixture may appear curdled. Stir briskly while cooking and mixture will become smooth.) Cook and stir 2 minutes more. Remove from heat. Stir in margarine or butter and vanilla. Pour hot filling into baked pastry shell.

FOR MERINGUE: In a mixing bowl beat egg whites and cream of tartar with an electric mixer on medium speed about 1 minute, or till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more, or till mixture forms stiff, glossy peaks (tips stand straight) and sugar completely dissolves. Immediately spread meringue over hot filling, spreading to edge of pastry to seal and prevent shrinkage.

Bake pie in a preheated 350 degrees oven for 15 minutes. Cool on a rack for 1 hour. Chill 3-6 hours before serving. Store in the refrigerator.

2011-10-26T17:21:00.000-07:00

My friend, Kathleen, made this Saturday night for Connie's birthday celebration. Wow! What a delicious dessert. She uses a can of apples and adds her own sugar and spices, rather than pie filling.

BAVARIAN APPLE TORTE

Crust: ½ cup butter, softened
1/3 cup sugar
¼ teaspoon vanilla
1 cup flour
Filling: 1 8 oz. package cream cheese, softened
¼ cup sugar
1 egg
½ teaspoon vanilla
Topping: 1 can Comstock apple pie filling
Sliced almonds
Pumpkin or apple pie spice mix or cinnamon

Cream butter and sugar for crust until light and fluffy. Stir in ¼ t. vanilla and then blend in flour. Press this mixture into a bottom of a 9 inch spring form pan. Work the crust gently up the sides of the pan about 1 inch.

Combine cream cheese and ¼ cup sugar well and blend until smooth. Add the egg and the ½ teaspoon vanilla. Spread the filling evenly over the unbaked crust.

Place the apple pie filling slices in a decorative pattern over the top and sprinkle with spice. Toss on a few sliced almonds.

Bake at 450 degrees for 10 minutes. Lower the oven temperature to 400 degrees and continue baking an additional 25 minutes. Allow to cool at least 5 minutes before removing the sides of the pan to serve. You can also cool pan, cover with plastic wrap and store in refrigerator until serving.

Variations: I substitute the vanilla extract with almond extract. To lower the caloric content, I use a can of NO SUGAR ADDED Comstock apple pie filling and add apple or pumpkin pie spice to the slices.
D

Spinach Maria

2011-10-23T06:36:00.000-07:00

I fixed this yesterday to take to a birthday dinner for my friend Connie. I thought that it was delicious, and I always like something you can do in advance. The amounts are approximate. You'll have to taste and correct because I was just wingin' it.

Preheat oven to 350

1-2 tbl olive oil
1 tbl butter
1 small onion, chopped fine
1 fat garlic clove, chopped fine
2 pcks frozen, chopped spinach
Salt & pepper to taste

2 tbl butter
4 tbl flour
2 cups milk
1 cup grated Parmigiano Reggiano
1/2 cup grated sharp cheddar cheese
1/4 tsp cayenne pepper
1 1/2 tsp dry mustard
1 tbl Worstershire sauce
Salt and pepper to taste

Saute onion and garlic in olive oil and butter with a pinch of salt. Add spinach and cook til defrosted over medium heat. Raise heat. Push spinach to one side, tilt the skillet, and press on spinach to remove and evaporate excess liquid. Season with salt and pepper to taste. Remove spinach to a mixing bowl.

Make white sauce in same skillet. Melt butter over low heat. Add flour and cook, stirring, about 3 minutes, without letting the mixture brown. Add milk, stirring constantly. Raise heat and continue stirring until sauce boils. Lower heat and let simmer 3 minutes. Turn off heat and add cheeses and spices. Add sauce to spinach, stir, taste, and correct seasonings.

Place in buttered casserole dish and top with additional sharp cheddar. Cover and bake for 30 minutes until hot and bubbly. To do ahead, cover and refrigerate. Then place in the microwave for 5 minutes at 70% power, then into the oven for 30.

Corn Muffins with Green Onions and Sour Cream from Epicurious

2011-10-01T18:58:00.000-07:00

I made these today for a morning tailgate. They were very good, but I made a few changes.

1 cup unbleached all purpose flour
1 cup yellow cornmeal mix
1/4 cup sugar (I omitted this)
1 teaspoons baking powder
1 teaspoons salt
1/2 teaspoon baking soda
1 tsp chili powder
1/4 tsp cayenne
1/4 tsp garlic powder
1/2 teaspoon ground black pepper
1 cup sour cream
1/2 cup milk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
1 1/2 cups frozen corn kernels, thawed, drained
1 cup chopped green onions

Preheat oven to 425°F. Line 18 1/3-cup muffin cups with paper liners. Combine first dry ingredients in large bowl. Whisk sour cream, eggs, milk and melted butter in another bowl. Add sour cream mixture to dry ingedients and stir just until moistened (do not overmix). Fold in corn kernels and green onions.

Divide batter equally among muffin cups. Bake until golden and tester inserted into center of muffins comes out clean, about 12 minutes. Cool on rack. (Can be prepared 8 hours ahead. Cover and let stand at room temperature.)

Buffalo Chicken Wing Dip

2011-09-05T13:51:00.000-07:00

My friend, Kathleen, brought this to dinner last night, and everyone loved it!

2 (12.5 oz)cans Tyson brand chicken
2 8 oz blocks cream cheese, softened
1 cup wing sauce
1 cup blue cheese dressing

Mix all together and place in 9x13 casserole sprayed with Pam. Spread shredded cheddar cheese on top. Bake at 350 for 30 minutes. Serve with celery and tortilla chips.

Texas Sheet Cake from Cook's Country

2011-09-05T07:45:00.000-07:00

I saw this today, and I definitely want to try it this fall for the tailgate parties. It looks delicious, easy, and serves a crowd.

Texas Sheet Cake
Serves 24

Toast the pecans in a dry skillet over medium heat, shaking the pan occasionally, until golden and fragrant, about 5 minutes.

Cake
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs plus 2 yolks
2 teaspoons vanilla extract
1/4 cup sour cream
8 ounces semisweet chocolate , chopped
4 tablespoons unsalted butter
3/4 cup vegetable oil
3/4 cup water
1/2 cup Dutch-processed cocoa powder

Chocolate Icing
8 tablespoons (1 stick) unsalted butter
1/2 cup heavy cream
1/2 cup Dutch-processed cocoa powder
1 tablespoon light corn syrup
3 cups confectioners' sugar
1 tablespoon vanilla extract
1 cup toasted pecans , chopped
1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18- by 13-inch rimmed baking sheet. Combine flour, sugar, baking soda, and salt in large bowl. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.

2. Heat chocolate, butter, oil, water, and cocoa in large saucepan over medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk chocolate mixture into flour mixture until incorporated. Whisk egg mixture into batter, then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to wire rack.

3. For the icing: About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Off heat, whisk in confectioners’ sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle with pecans. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour longer. (Cake can be wrapped in plastic and refrigerated for up to 2 days. Bring to room temperature before serving.) Cut into 3-inch squares. Serve.

Pesto and Sun-dried Tomato torte

2011-09-05T07:41:00.000-07:00

The original recipe came from Epicurious, but it was a little bland. I've made some changes that, I think, make it much better. This recipe make so much that you can do 2 smaller tortes and freeze one for another day. Also, don't worry if your layers don't go according to the directions. It won't matter at all.

5 garlic cloves
1 1/2 cups (packed) fresh basil leaves
1/4 cup pine nuts
4 tablespoons extra-virgin olive oil
fresh lemon juice and lemon rind
2 2/3 cups cream cheese, room temperature (about 21 ounces)
1 cup freshly grated Parmesan cheese

1 1/3 cups drained oil-packed sun-dried tomatoes
1/3 cup tomato paste

Pesto layer
Finely chop garlic in processor. Reserve half of garlic for other layers. Add basil, 1/4 cup pine nuts, 2 tbl olive oil and juice from half the lemon. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Season with salt and pepper. Taste and correct seasonings. Transfer pesto to medium bowl.

Tomato layer
Coarsely chop tomatoes in processor. Add tomato paste and half of reserved garlic and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well. Add 1-2 tbl olive oil. Add juice of half a lemon, salt, pepper, cayenne. Taste and correct seasonings.

Cream cheese layer
In food processor, beat 2 cups cream cheese and remaining parmesean with remaining garlic and lemon rind until fluffy. Season with salt and pepper.

Spray 6 cup bowl with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-parmesean mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-parmesean mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-parmesean mixture, remaining tomato mixture, 1/2 cup cream cheese-parmesean mixture and remaining pesto. Top with remaining cream cheese-parmeseanmixture. Cover and chill at least 3 hours. (Can be made 3 days ahead. Keep refrigerated.)

Invert torta onto platter. Peel off plastic. Garnish with basil sprigs. Serve with baguette slices.

Makes 20 servings.

Bellinni floats

2011-07-30T05:51:00.000-07:00

I made this for a lovely, poolside lunch at my friend Kathleen's house. I had homemade peach sorbet, but you could certainly use a nice, store-bought sorbet.

For each float:
place 2-3 scoops of sorbet in a tall glass
Fill glass with cold Prosecco, Cava, or other sparkling wine.
Garnish with mint sprig, if desired.

Serve with a straw and ice tea spoon.

Peach Sorbet

2011-07-30T05:46:00.000-07:00

I made this yesterday, using the bounty of luscious, ripe peaches that are available right now. I had poached some peaches with cinnamon and had kept the syrup which I added to the peaches. This, along with a slosh of brandy made an incredible sorbet!
Equipment - ice cream maker
Serves 4

1 cup sugar
1/2 cup water
Peel from 1 lemon
1 cinnamon stick
1/2 cup ice
1/4 cup brandy
5-6 peaches, Peeled,sliced, and pureed to make about 2 cups
Juice of 1/2 lemon
Pinch of salt

To peel peaches, place in boiling water about a minute (longer the firmer they are). Drain and cool. The skins will slip off easily. If not, repeat.

Cook sugar, water, peel, cinnamon until sugar is dissolved. Move to bowl and add ice, stirring to dissolve. Remove lemon peel and cinnamon stick. Add peach puree, brandy, and salt, stir and taste. If not sweet enough, add a little corn syrup or make some more sugar syrup. If it tastes a little flat, add more lemon juice. Freeze according to directions in yiur ice cream maker.

chilaquiles

2011-07-23T10:37:00.000-07:00

I made this today from leftover meat and salsa from tostadas. You could use leftover chili as well or just salsa. This is sort of a Mexican lasagne.

Preheat oven to 350

Serves 3-4
2 Cups leftover chili
or 1 cup of leftover taco meat mixed with 1 can of Rotel
Corn removed from the cob of 1 ear of corn or frozen corn
Left over tostadas about 6 or taco chips
sharp, shredded cheddar or Monterrey jack

Mix chili and corn together or mix taco meat with Rotel and corn. If your chili is thick, add a little water to it. Spray a casserole dish with Pam. Add a layer of chips, then chili & corn mixture, then cheese. Continue to layer until you have at least 3 layers.
Cover, bake at 350 until hot and bubbly, about 45 minutes.

Texas Sheet Cake from Cook's Country

2011-07-10T09:59:00.001-07:00

Debbie's Lemon Meringue Pie

2011-06-26T09:02:00.000-07:00

Nothing is more classic as a summer dessert than Lemon Meringue Pie. I have been making this pie for years and it is always a hit and everyone always ask for the recipe. I like to make pies but some people find them tricky--but a homemade pie is worth the effort. For this recipe, I have included all the tips that I have developed over the years. If you feel really challenged by making a pie crust, you can use the refrigerated pie crust (not frozen pie crust). All you have to do is put in a pie pan and bake. Not quite as good as homemade but an adequate substitute.

Pie Crust
1 1/2 cups sifted all purpose flour
1/2 tsp salt
1/2 cup Crisco
4-5 Tbs very cold water

Mix flour and salt together in bowl. Add 1/4 c of the Crisco and cut in with pastry blender (not an electric blender) Use the pastry blender to mix flour/salt with Crisco until it is very crumbly. Then add the other 1/4 c of Crisco and keep mixing with pastry blender until the dough is looking like small peas. Add 4-5 Tbs of very cold water and lightly blend with fork by continually pushing dough with fork to side of bowl, until it will form one large ball. (Always be gentle with the dough, the harder you mix and the more you mix, the dough becomes less flaky) Remove ball from bowl and place on lightly floured board. ( I like to use the new non-stick silicone pads designed for rolling dough. They have multi-sized circles on the surface so you know how big your pie dough circle needs to be . Take the lightly floured ball and flatten the ball using the edge of one side of your hand, press 3 times one way and then 3 times the other. Then roll out till crust is about 1/8 inch thick or forms about a 10 inch circle. Place your lightly dusted rolling pin toward one side of the circle and then gently lift edge of dough (sometimes using a flat pancake turner to help release the dough. Gently lift the edge of dough on top of the rolling pin and then gently lift rolling pin to release dough and put in a 9 inch pie pan. ( I like to use a glass pie pan for the lemon meringue pie). Thoroughly prick the bottom and sides of the dough with the edge of the fork. Do not make big holes but prick all over to avoid pie from creating big air pockets on the bottom as it bakes. At this point, you can refrigerate dough if you are not ready to make your pies. At room temperature, put pie crust in 450 degree oven for 10-12 minutes until shell is golden brown but not dark brown. Remove pie crust and cool. Turn off oven while shell is cooling so that oven will not be too hot when you bake the pie filling with the meringue. If oven is too hot when you cook filling/meringue, meringue may brown too quickly on outside and not be cooked inside.

Lemon Filling
Once the pie crust is cool and so is your oven, preheat oven to 325 degrees. You want to have all your ingredients ready, including the meringue ingredients. Some people tell you to let the filling cool before putting the meringue on top but I find that it works best if you put the meringue on the filling while it is still hot. I think it helps cook the interior of the meringue and you get less "weeping" (water separation between filling and meringue.)

Combine in a 2-3 quart saucepan:
1 and 1/2 cups sugar (make sure it doesn't have any clumps)
6 Tablespoons cornstarch
1/4 teaspoon salt
Blend together.
Then gradually add the following and blend until smooth.
1/2 cup cold water
1/2 cup FRESH lemon juice ( generally about 21/2 -3 lemons)
Then add, blending thoroughly
3 egg yolks, well beaten (save egg whites for meringue)
Add:
2 Tablespoons unsalted butter, cut into small pieces
Stirring constantly, very gradually add
1 and 1/2 cups boiling water.
Put saucepan with filling mixture over medium heat and bring to a full boil stirring gently. I like to use a small flat silicone whisk to gently stir. Do not use metal utensils to stir. As it comes to a full boil, the mixture will begin to thicken, reduce heat and simmer slowly for an additional minute while gently stirring.
Remove from heat and stir in:
1-2 teaspoons of grated lemon zest.
(Do not add more lemon juice to filling, if you want a more lemony taste, increase the lemon zest. Use a good micro planer to zest the lemon and try to use mainly the yellow skin of the lemon without too much of the white rind of the lemon.

Immediately make the Meringue:
In a clean, grease-free glass or metal bowl, mix on medium speed until foamy:
5 egg whites, room temperature (the recipe calls for 4 but I find that 5 creates a nice layer of meringue)
Add and continue beating until soft peaks form:
a heaping 1/4 teaspoon of cream of tartar
Very gradually beat in :
1/2 cup sugar, preferably superfine (if you don't have superfine, use regular sugar but run through sifter to avoid any large clumps of sugar)
Continue beating on high speed until the peaks are stiff and glossy but not dry. Beat in:
1/2 teaspoon of vanilla

Assemble:
Pour hot filling into pie crust. Using a spatula, drop large clumps of meringue around exterior of pie and then gently spread all the way over to the edge of the pie crust. ( Spreading the meringue all the way to the edge of the pie crust, seals the meringue and keeps it from pulling away from the edge of the pie. ) When you have gently spread all the way to the edge of the crust then gently spread the remaining meringue on the hot filling, piling a little higher toward the center of the pie but making sure to completely cover the filling, leaving no gaps.

Bake at 325 degrees for about 20 minutes. Cool on rack before serving. The pie is always best if served after it has completely cooled but without needing to put it in refrigerator. I try to make it about an hour or two before I think dinner will be served. Because of the eggs, you will probably want to store leftovers in refrigerator but refrigeration makes the dough less flaky and makes the meringue more sticky.

Hope you enjoy.

Lidia's Fagottini di pollo

2011-06-01T18:47:00.000-07:00

I saw this a few weeks ago on Lidia's tv show. Delicious! You could certainly do this ahead. It's as delicious, reheated the next day.

Serves 6

1 medium onion, cut in chunks
1 large carrot, cut in chunks
1 stalk celery , cut in chunks
10 fresh sage leaves
2 plump garlic cloves, peeled
5 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
2½ pounds boneless, skinless chicken thighs, preferably 6 to 8 large thighs
6 slices bacon strips, thinly sliced, 2 inches wide
2 cups dry white wine
3 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand
3 tablespoons Grana Padano, or Parmigiano-Reggiano, grated
You will need a food processor; a heavy-bottomed, ovenproof skillet or sauté pan, 12-inch diameter or larger, with a cover; toothpicks.

Using a food processor, mince the onion, carrot, celery, 4 sage leaves, and the garlic into a fine- textured pestata. Pour 2 tablespoons of the olive oil into the big skillet, and set over medium heat. Stir the pestata into the oil, season with 1/2 teaspoon salt, and cook, stirring frequently, until it has wilted and just starts to stick to the pan bottom. Scrape all of the pestata into a bowl to cool.

Trim the chicken thighs of fat and any loose bits of flesh, and lay them open, boned side up, on a cutting board. One at a time, cover each thigh with a piece of plastic wrap, and pound it with a meat mallet (or other heavy implement) to an even thickness of about 1/2 inch. Sprinkle salt lightly on the flattened sides, using another 1/2 teaspoon in all.

Spread a tablespoon or so of the cooled pestata in a thin layer on each thigh, almost to the edges- use more or less depending on size. Fold the thighs over into thirds, as if folding a letter, and compress gently. Wrap a strip of bacon the long way around each bundle, so the open sides are partly sealed. Overlap the ends of the bacon and thread a toothpick through them to hold the strip in place.

Pour the remaining 3 tablespoons olive oil into the big skillet-cleaned of pestata-and set over medium-high heat. Lay all the chicken bundles in the pan, turning them when the bacon starts sizzling and rendering fat. Sauté the fagottini for 5 minutes or longer, turning several times, so the bacon and chicken are lightly caramelized all over. As they brown, drop the remaining pestata by spoonfuls in between the bundles, along with the rest of the sage leaves, to cook on the pan bottom.

When everything is sizzling, pour in the wine and bring to a bubbling simmer. Cook until the wine has reduced by half, turning the fagottini occasionally. Pour the crushed tomatoes (and juices) all over the bundles, and shake the pan to mix them with the wine. Season with the remaining teaspoon salt, and bring the braising liquid to a boil over high heat. Cover the pan, adjust the heat to keep things bubbling steadily, and braise until the thighs are cooked through and tender, 25 to 30 minutes, depending on size. (If you're not sure, slice discreetly into one of the bundles to check for doneness.)

If you want to finish the fagottini with a crisp gratinato topping, arrange a rack in the top part of your oven and preheat to 425 degrees while the chicken braises. When the meat is done, uncover the skillet, raise the heat, and reduce the braising liquid a bit, exposing the tops of the thighs. Turn off the heat, and carefully pull the toothpicks out of the bundles. Sprinkle a teaspoon or so of grated cheese over each, and set the skillet in the oven. Bake about 10 minutes, until the gratinato is golden, the bacon very crisp, and the sauce quite thick. Remove from the oven carefully.

To finish the fagottini on the stovetop: Reduce the braising juices in the uncovered pan a bit longer, until thickened to a sauce. Turn off the heat, pull out the toothpicks, sprinkle a teaspoon cheese over each, and set the cover back on for a minute, to melt the cheese.

To serve the fagottini: set one (or more if they're small) on a serving plate with sauce spooned around the hot bundle.

Potato salad with Dill and Capers

2011-05-23T04:54:00.000-07:00

I made this last Saturday night for a dinner on the deck. We had grilled lamb chops, tossed salad, and this delicious potato salad.

For 4

10 new potatoes, boiled in their skins
1 small garlic clove, chopped fine
1/4 cup white wine vinegar
2/3 cup extra virgin olive oil
1/4-1/2 red onion, sliced thin
3 tbl capers
1/3 cup Hellmans mayo
1/4 cup non fat yoghurt
1 tbl dijon mustard
Big handful fresh dill chopped, reserve some for garnish

Place potatoes in large pan of cold,salted water and bring to a boil. Let boil about 15-20 minutes. When a knife goes into potatoes easily, drain and let cool until you can handle them.

Place garlic in a bowl and slice warm potatoes into it. Add salt and pepper and toss. Mix vinegar and olive oil together and sprinkle about half over potatoes. Add onion, mayo, yoghurt, and mustard. Stir. Add capers and most of dill. Stir, taste, and correct seasonings. If potato salad isn't creamy enough, add more mayo, yoghurt, and mustard. Garnish with reserved dill. Before serving, sprinkle salad with remaining oil and vinegar mixture.

Banana Cake with Toffee Sauce

2011-05-01T05:56:00.000-07:00

I just read this recipe in Bon Appetit, and I've got to try it. This sounds delicious!

INGREDIENTS
Toffee Sauce
1 1/4 cups plus 3 tablespoons (or more) heavy whipping cream
1/2 cup (packed) golden brown sugar
1/2 cup dark corn syrup
1/4 cup (1/2 stick) unsalted butter
Banana Cake
2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2/3 tablespoons (packed) dark brown sugar
2 large eggs
1 cup mashed very ripe bananas (2 to 3)
1 tablespoon dark rum
1 1/2 teaspoons vanilla extract
Sliced bananas (optional)

SPECIAL EQUIPMENT
8x8x2-inch nonstick metal baking pan

PREPARATION
Toffee Sauce
Bring 1 1/4 cups cream, brown sugar, corn syrup, butter, and 1/8
teaspoon salt to boil in heavy small saucepan over medium heat,
whisking until sugar dissolves. Reduce heat to medium-low and cook at
gentle boil until sauce coats spoon thickly and is reduced to 1 1/2
cups, whisking occasionally, about 15 minutes. Remove from heat and
cool. Whisk in 3 tablespoons or more cream to thin sauce to desired
consistency. DO AHEAD Can be made 2 days ahead. Cover and chill.
Rewarm slightly before using.

Banna Cake
Preheat oven to 350°F. Butter 8x8x2-inch nonstick metal baking pan.
Dust baking pan with flour, tapping out excess.
Whisk flour, baking power, and 1/2 teaspoon salt in medium bowl. Using
electric mixer, beat butter and sugar in large bowl until well
blended. Beat in eggs 1 at a time. Beat in mashed bananas, rum, and
vanilla (batter may look curdled). Add dry ingredients in 4 additions,
beating just to blend after each addition. Spread batter evenly in
prepared baking pan.
Bake cake until tester inserted into center comes out clean, 35 to 38
minutes. Spread 1/2 cup toffee sauce evenly over cake. Return cake to
oven and bake until sauce is bubbling thickly, about 6 minutes. Cool
cake in pan on rack 30 minutes. Cut around cake in pan. Cut cake into
9 squares or 12 rectangles. Serve cake slightly warm or at room
temperature with toffee sauce and top with sliced bananas, if desired.

Roast or grilled Asparagus

2011-04-19T11:40:00.000-07:00

This is a delicious way to prepare asparagus. You won't believe how yummy it it. You can grill these if you have a grill pan. If you don't roast them in the oven.

If roasting, preheat oven to 425

Serves 3-4

1 bunch asparagus, washed and trimmed of the woody ends
Extra virgin olive oil
Salt
(1/2-1 tsp balsamic vinegar

Toss asparagus with all other ingredients. Place on grill pan or in baking dish. Grill or roast about 5 minutes, or until asparagus has browned and is cooked through. You can also serve this at room temperature with shavings of Parmigiano Reggiano.

Farfalle with prosciutto and brocolli

2011-03-21T17:46:00.000-07:00

I made this tonight because I had some prosciutto that needed to be used. It's way too expensive to throw away! I thought that it was a quick and tasty dinner.

Serves 2
1/4 cup extra virgin olive oil
1 small head of brocolli
4 slices prosciutto, cut into strips
1/2 onion sliced
2 garlic cloves, chopped
1/2 cup or more parmigiano reggiano, grated
Salt, pepper to taste
1/3 box farfalle (bow ties)
Put a big pot of salted water on to boil.
Remove the brocolli florets; peel, slice, and dice the stem. Heat olive oil and saute onion with a pinch of salt and red pepper flakes. Add brocolli stems, prosciutto, and garlic, stirring. Add brocolli florets and season with salt. Add 1/2 cup water, cover, reduce heat and cook 15 minutes or so until brocolli is tender. Add pasta to water and cook while brocolli finishes. When tender, add to brocolli along with some of the pasta water. Add parmigiano, salt and pepper to taste. Stir and serve immediately.

Farfalle with Butternut Squash

2011-02-22T13:32:00.000-08:00

I am embarrassed to admit that I have never cooked with butternut squash before. I'm not sure why. I guess my mom never cooked with it, so I just hadn't tried. Also, there don't seem to be lots of recipes for it. Anyway, I bought one the other day, and here's what I did with it. I thought that it was delicious.

1 tbl extra virgin olive oil
1/4 cup pancetta cubed
1/2 purple onion,chopped
1 stalk celery, chopped fine
1 carrot, chopped fine
1 clove garlic, minced
1/2 butternut squashed, diced
3-4 sliced prosciutto, diced (You can substitute a nice, flavorful ham.)
1 can chicken stock (1 1/2 cups)
1/2 cup or more of water
2-3 stalks of thyme
salt & black pepper to taste
1-1 1/2 cups farfalle (bowties)
1/2 cup grated Parmigiano reggiano or to taste.
Juice of 1/2 lemon

Saute pancetta in oil til golden. Add onion, celery, carrots, a pinch of salt and saute 4-5 minutes. Add garlic,prosciutto, and squash and saute a couple of minutes more. Add chicken stock,and thyme.Bring to a boil, stirring occasionally, and cook until squash is almost tender.
Add water and pasta. Add more water if there's not enough to almost cover pasta. Return to the boil and clamp on a lid and cook, stirring frequently. When the pasta is tender, remove the thyme stalk, salt and pepper to taste, and stir in Parmigiano Reggiano and lemon juice. Serve immediately with more Parmigiano.

Connie's Favorite Butternut squash bisque from Southern Living

2011-01-23T19:39:00.000-08:00

1 large butternut squash (about 3 pounds)
2 Granny Smith apples, peeled and cut into 8 wedges
2 large onions, peeled and cut into 1-inch pieces
2 to 2 1/2 cup chicken broth
1 cup fresh orange juice
2 teaspoons grated orange rind
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup whipping cream
1/2 cup milk
Marmalade Cream (Mix together 1 cup sour cream, 2 tbl orange marmalade, 1/2 tsp curry powder, and 1/4 tsp nutmeg)
Preparation
Cut squash in half, and remove seeds. Place squash halves, apple wedges, and onions on a lightly greased foil-lined baking sheet, cut sides down.

Bake at 400° for 45 minutes or until squash is tender. Remove from oven; cool. Scoop out squash pulp, discarding shells.

Combine pulp, roasted apples and onions, broth, and next 5 ingredients in a Dutch oven. Bring to a boil; reduce heat to medium-low, and simmer, stirring often, 5 minutes. Remove mixture from heat; cool.

Process squash mixture, 1 cup at a time, in a food processor until smooth. Return purée to Dutch oven, and chill 8 hours, if desired.

Heat soup in Dutch oven over low heat. Slowly add whipping cream and milk, stirring constantly until thoroughly heated and smooth. Remove from heat, and top with Marmalade Cream. Serve immediately.

Lasagna

2011-01-23T09:07:00.000-08:00

This is a very Italian lasagna, using Lidia's Bolognese sauce http://kathyredmonsblog.blogspot.com/2011/01/lidias-bolognese-sauce.html and a bechamel (white sauce) instead of ricotta. You can use what ever sauce you like. I sometimes make this with the Spaghetti sauce with Italian sausage. Whenever I make spaghetti sauce, I always make extra and freeze it. If the sauce is already made, then this recipe is a snap. Do not be tempted to substitute cheap cheese for the Parmigiano Reggiano. The lasagna will not be nearly as good.

For 6-8 people
1 box Barilla no cook lasagna noodles
1/2 recipe of Lidia's Bolognese sauce
1-1 1/2 cups freshly grated Parmigiano Reggiano
3 cups bechamel sauce

For the bechamel

4 tbl butter
6 tbl flour
3 cups milk
salt & pepper to taste
pinch of freshly grated nutmeg

Melt the butter in a saucepan and whisk in the flour. Cook, whisking without browning, for 3 minutes. Add 1 cup of the milk,stirring vigorously until it thickens and all the lumps have disappeared. Add the remaining milk, slowly, stirring. Bring back up to the boil, stirring continuously. If it gets to thick, add some more milk until it's the consistencly of slightly thickened cream. You want it to flow off your spoon, not plop and glop. You can make this ahead and spray the top with Pam so it won't form a skin. You will need to rewarm it before assembling the lasagna, and you'll probably need to add some more milk.

Preheat oven to 350
Assembly

Since you're using no-cook lasagna noodles. Thin the bolognese sauce with some water before beginning.

Spray an ovenproof casserole dish with Pam and add a little Bolognese to the dish. Top with a layer of noodles. Add more meat sauce, then white sauce, then cheese. Repeat until you run out of ingredients or room in your casserole dish. Cover with Release aluminum foil. This can be done ahead and refrigerated. Take out of the fridge for about an hour before baking. Bake at 350 covered for 45 minutes. Remove foil and bake 15 minutes more. Remove from oven and let sit 5-10 minutes before cutting.

Lidia's Bolognese Sauce

2011-01-23T08:35:00.000-08:00

This is right from Lidia's website, and it is FANTASTIC! I made 1/2 a recipe, with the milk, and used the sauce for a phenomenal lasagna, but this would be incredible over paparadelle with peas, as well. Here's the link to the recipe and other fantastic recipes.

http://www.lidiasitaly.com/recipes/detail/921

For the Pestata, Vegetables, and Meat
2 pounds ground beef, (15% fat content)
2 pounds ground pork, (15% fat content)
2 cups dry white wine
6 ounces bacon, or pancetta
⅓ cup garlic cloves, (about 6 fat cloves)
2 tablespoons extra-virgin olive oil
½ teaspoon salt, plus more to taste
2 medium onions, finely chopped
2 large celery stalks, minced or chopped
1 carrot, shredded

Long-Cooking Ingredients For the Ricetta Antica
6 tablespoons tomato paste
8 cups milk, very hot
nutmeg, for grating (to make 1/2 teaspoon)
2 cups turkey broth or vegetable broth, hot
freshly ground black pepper

Food Processor;

Preparing the Meat and Pestata

Put all 4 pounds of ground meat in a large mixing bowl. With your fingers, crumble and loosen it all up; then toss and crumble the beef and pork together. Pour over the white wine and work all the meat through your fingers again so it's evenly moistened.

To make the pestata, cut the bacon or pancetta slices into 1-inch pieces and put them in the bowl of a food processor with the peeled garlic. Process them into a fine paste.

Cooking The Sauce Base

Pour the olive oil into the heavy sauce pan and scrape in all of the pestata. Set the pan over medium-high heat and break up the pestata and stir it around the pan bottom to start rendering the fat. Cook for 3 minutes or more, stirring often, until the bacon and garlic are sizzling and aromatic and there's a good deal of fat in the pan.

Stir the minced onions into the fat and cook for a couple of minutes until sizzling and starting to sweat. Stir in the celery and carrot and cook the vegetables until wilted and golden, stirring frequently and thoroughly over medium-high heat, about 5 minutes or more.

Turn the heat up a notch, push the vegetables off to the side and plop all the meat into the pan; sprinkle the salt on. Give the meat on the pan bottom a few moments to brown then stir, spread, and toss with a sturdy spoon mixing it in the vegetables too and making sure every bit of meat browns and begins releasing fat and juices. Soon the meat liquid will almost cover the meat itself. Cook at high heat, stirring often, until all that liquid has disappeared, even in the bottom of the pan. This will take 1/2-hour to 45 minutes, depending on the heat and width of the pan. Stir occasionally and as the liquid level diminishes, lower the heat too, so the meat doesn't burn.

Heat up slowly the cooking liquids for either the Ricetta Antica (milk) or the Ricetta Tradizionale (broth), whichever version you are making. The procedures for each are different so I am giving them in separate sections.

Long Cooking Bolognese Ricetta Antica With Milk

When all the meat liquid has been cooked off, drop the 6 tablespoons of tomato paste into a clear space on the pan bottom. Toast it for a minute in the hot spot, then stir to blend it with the meat and cook for another 2 or 3 minutes.

Pour in 2 cups of the hot milk and stir into the meat; add more milk if needed to bring the level just over the top of the meat. Grate the nutmeg right above the pan, dropping in at least 1/2 teaspoon, or more if you love it. Stir it in well; also carefully clear the pan bottom of any caramelized bits, meat or vegetable, as milk will stick in these spots and scorch.

Bring the sauce liquid to an active simmer, cover the pan and adjust the heat to maintain slow steady cooking, with small bubbles perking all over the surface of the sauce.

From this point, the Bolognese should cook for 3 hours. Check the pot every 20 minutes and add hot milk as needed to cover the meat. The liquid level should be reducing by 1-1/2 to 2 cups between additions, so you'll need to have warm broth or water ready to replenish the sauce after all the milk has been added.

If the sauce level is falling much faster, and it takes more than 2 cups to cover the meat, lower the heat to slow the evaporation. If the sauce level drops slowly or not at all, raise the heat and set the cover ajar to speed its concentration. Stir well at every addition (and in between) and make sure nothing's sticking to the bottom.

For the final stage, see Finishing the Sauce, below.

Both The Ragu Bolognese: Finishing The Sauce And Final Steps

During the final interval of cooking, you want to reduce the level of the liquid-once milk or broth but now a highly developed sauce. At the end, the meat should no longer be covered but appear suspended in a thick, flowing medium. If the meat is still submerged by a lot of liquid, remove the cover completely to cook off moisture quickly.

A few minutes before the end of cooking, taste a bit of meat and sauce and add salt if you want. Grind 1 teaspoon of black pepper right into the sauce, stir it in and cook about 5 minutes before removing the pan from the heat.

If you'll be using the sauce right away, spoon off the fat from the surface, or stir it in as is done traditionally. Otherwise, let the sauce cool, then chill it thoroughly and lift off the solidified fat. Store the sauce for several days in the refrigerator or freeze it (in measured amounts for different dishes) for use within a few months.

Julia Child's Pears Poached in Red Wine

2011-01-23T08:17:00.000-08:00

This recipe is for Mary Beth. I made for dessert last night after a main course of rich lasagne, and she really liked it. I thought that they were delicious, too--cool, refreshing, and, best of all, do ahead. Rather than serve individual plates, I served them in 1 large low dish, so that everyone could help themselves to 1 or 2 (or 3). The pears are from Julia Child's Kitchen. The garnishes were my idea.

For 4

3 or more pears, firm and ripe, but not too ripe (Bartlett, Anjou, Bosc, Comice)
1 qt water with 2 tbl lemon juice in a big bowl

2 cups red wine in a 3 qt pan
The zest of 1 lemon
2 tbl lemon juice
3/4 cup sugar
1 stick of cinnamon

Peel, halve, and cord the pears, dropping them into the the bowl of water with lemon. Meanwhile, simmer the wine with all othee ingredients for about 5 minutes. Transfer pears to wine mixture and bring just to a simmer. If pears aren't covered by liquid, add more wine or water and sugar; proportions are 6 tbl sugar to 1 cup of liquid. Lower heat and maintain at not quite simmer for 8-10 minutes, or until just tender when pierced with a knife. Let cool in syrup at least 20 minutes.

Glaze
Remove the pears and most of the syrup to another container, leaving about a cup of syrup in the pan. Refrigerate the pears. Add a 3 tbl more sugar to the syrup, bring to a boil and reduce until thick. Remove the thickened syrup to another container and refrigerate.

Filling
1/3 cup mascarpone, or cream cheese, softened
grated lemon rind of 1/2 lemon
1-2 tsp sugar or to taste
1/4 tsp vanilla
a little milk or cream if mixture is to thick

Mix all together.

Garnish
Fresh blueberries
chocolate syrup

To serve place about a teaspoonful or so of the cheese mixture in the hollow of each pear and drizzle with glaze. Serve with fresh blueberries as a garnish. Pass chocolate syrup for people to add if desired..

Super easy tortilla soup

2011-01-23T06:51:00.000-08:00

My friend, Kathleen, gave me this recipe, along with a sample of the soup. It's amazing how flavorful this is for so little effort.

1 rotisserie chicken, shredded
1 packet taco seasoning
1 large container chicken broth
2 cans Rotel with chilis
1 can corn, or 1 pck frozen corn
1 can black beans, drained
1 can pinto beans, drained

Mix seasonings into 1/2 cup of broth and add all to a large pot. Bring to a boil, reduce heat and simmer 15-30 minutes, or until thouroughly heated. Serve with shredded cheese and tortilla chips. (I'm going to skip the cheese and serve this with lime wedges and chopped cilantro.)

Crock Pot or Not Coq au Vin Blanc (Chicken in White Wine)

2011-01-17T14:31:00.000-08:00

Really good, super easy! If you don't have a crock pot, cook this in your oven at 325 for 2 hours or on top of the stove at a bare simmer for 1 1/2 to 2 hours. If you do have a crock pot, you could do all of this the night before, put it in the fridge, and then cook it the next day.

2-3 tbl Extra virgin olive oil
4 chicken thighs
1/4 lb pancetta, diced
1 celery stalk, chopped
1 carrot, chopped
1 onion, chopped
1 garlic clove, minced
1/4 cup brandy
1 cup white wine or dry vermouth
1 bay leaf
Several stalks of fresh thyme, or 1/2 tsp of dry thyme
Salt & pepper

Salt & pepper the chicken. Saute chicken thighs in some olive oil in a skillet or dutch oven if you don't have a crock pot. When brown, remove to the crock pot and discard the grease. Add a tbl of fresh olive oil to the pan and saute the pancetta until it begins to brown. Add the celery, carrot, and onion and saute until onion is translucent. Add the garlic and saute a minute more. Add brandy and wine to deglaze the pan, scraping up any brown bits. Taste and season with salt and pepper. Add all to the crock pot or put chicken back in if you aren't using a crock pot. Make a bouquet garni of the bay leaf and thyme, by wrapping a length of kitchen twine around it several times and tying a knot. Cook on low 4 hours or more.

The Best Shrimp Scampi

2011-01-17T14:12:00.000-08:00

I made this last night for the family. It turned out delicious; the best shrimp scampi that I've made. If you want to make it ahead, you can do everything up to adding the shrimp ahead of time. Just make sure that you start your linguine before you add the shrimp. The linguine, once it's come to the boil, will take about 8 minutes. Since the shrimp are small they will only take about 5 minutes to cook.

Serves 3-4

1 lb medium shrimp, shelled and deveined
1 clove garlic, minced
1/4 tsp hot pepper flakes
several grindings of black pepper
2-3 tbl extra virgin olive oil

Place shrimp in bowl and garlic, olive oil, a pepper flakes. Cover and refrigerate. Mine marinated for 3-4 hours, but more or less won't matter too much.

3/4 box of linguine, cooked

2 tbl extra virgin olive oil
2 tbl butter
1 really large green onion, or 4 small ones, chopped
1 garlic clove, minced
shrimp
1/4 brandy
1/2 cup dry white wine or dry vermouth
1/4 cup chopped canned tomatoes,drained, or one fresh Roma tomato, chopped
1-2 tbl capers
1-2 tbl fresh oregano
Juice of 1 fresh lemon

Grated Parmigiano Reggiano Cheese

Melt olive oil and butter in a large skillet and saute over low heat for 15-20 minutes. Add garlic and shrimp and saute for 1 minute. Add the brandy, wine, and tomatoes and cook, stirring until shrimp or opaque, about 4 more minutes. Don't overcook--they'll continue to cook after you turn off the stove. Add capers, oregano, and lemon juice. Add the linguine to the shrimp mixture and toss to coat. Serve the plates and top with cheese.

Beef Tenderloin with Garlic Horseradish Cream

2010-12-26T08:55:00.000-08:00

This is the beef tenderloin that I made for Christmas dinner. The sauce and meat were outstanding. I served this with baby roasted yukon gold potatos and baby vadalia onions tossed in olive oil, sea salt and rosemary. Also, baby english peas tossed in butter with sauteed mushrooms. The sauce can be made ahead, but with solidify in the refrigerator. You must reheat this slowly or the sauce will break. I know this, because mine broke. That said, I just whisked in a bit more cream and it came back together. One other note, the cooking time below is not enough. We went another 1/2 hour before the roast was done. So, time accordingly. We also removed the roast at 125 degrees and it was perfect.

For sauce

1 head garlic (1/4 pound; about 2 1/2 inches in diameter), left intact
1 teaspoon olive oil
3/4 teaspoon salt
2 cups heavy cream
1/4 cup drained bottled horseradish
1/8 teaspoon white pepper

For tenderloin

1 (3-pound) center-cut beef tenderloin roast, tied
1/2 cup cracked black pepper
2 teaspoons granulated beef bouillon
2 teaspoons salt
3/4 teaspoon cornstarch
3/4 teaspoon dried oregano, crumbled
3/4 teaspoon garlic powder
3/4 teaspoon paprika (not hot)
1 tablespoon olive oil

Special equipment: a roasting pan with a rack; an instant-read thermometer

Make sauce:
Put oven rack in middle position and preheat oven to 400°F.

Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 teaspoon salt, then wrap head tightly in foil. Roast garlic until tender, about 1 1/4 hours, then open foil and cool.

While garlic roasts, simmer cream in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 20 to 25 minutes, then transfer to a bowl.

Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teaspoon salt using a fork.

Stir garlic mixture into cream, then chill until ready to use.

Roast tenderloin:
Increase oven temperature to 475°F.

Pat tenderloin dry. Stir together pepper, bouillon, salt, cornstarch, oregano, garlic powder, and paprika in a small bowl. Rub oil all over tenderloin, then sprinkle with spice mixture, rubbing it into meat. Put tenderloin on rack in roasting pan and roast 10 minutes, then reduce oven temperature to 425°F and cook until thermometer inserted diagonally into center of meat registers 130°F, 20 to 25 minutes for medium-rare. Let beef stand on rack in pan 10 minutes before serving.

Cut beef into 1/4-inch-thick slices and serve with garlic horseradish cream.

Spicy Cheddar Cheese Straw Dough

2010-12-26T08:47:00.000-08:00

I made these yesterday for Christmas day with drinks. The basic cheese straw dough has several variations. I simply rolled it into a log in saran wrap chilled it then sliced off the cookies. I tried it with the pecans and I think the plain is best. This dough can be frozen and then thawed in the fridge. You just slice off what you need. Very rich, very spicy and great with cocktails.

Ingredients

1 (10-oz.) block sharp Cheddar cheese, shredded
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, cut into 4 pieces and softened
1 teaspoon kosher salt
1/2 teaspoon dried crushed red pepper
2 tablespoons half-and-half

Preparation

Pulse first 5 ingredients in a food processor at 5-second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball.

Note: Dough may be wrapped in plastic wrap, sealed in a zip-top plastic freezer bag, and chilled up to 3 days.

Four-Seed Cheddar Triangles: Preheat oven to 350°. Prepare dough, and divide in half. Roll each half into a 9- to 10-inch round. Transfer rounds to parchment paper-lined baking sheets. Whisk together 1 egg white and 1 tsp. water just until foamy. Stir together 1/4 cup roasted, salted pumpkin seeds; 1/4 cup roasted sunflower kernels; 2 Tbsp. toasted sesame seeds; and 2 Tbsp. black sesame seeds. Brush rounds with egg white mixture, and sprinkle with seed mixture. Cut each round into wedges of random sizes, using a fluted pastry wheel. Separate wedges about 1 inch apart. Bake 16 to 18 minutes; cool on baking sheets on wire racks 30 minutes. Makes: 24 to 32 triangles. Hands-on Time: 20 min.; Total Time: 1 hr., 22 min., including dough.

3 More Cheese Straws:

1. Spicy Cheddar "Long" Straws: Preheat oven to 350°. Prepare dough, and turn out onto a well-floured surface; divide in half. Roll each half into a 12- x 8-inch rectangle (about 1/8 inch thick). Cut dough into 3/4-inch-wide strips using a sharp knife or fluted pastry wheel, dipping knife in flour after each cut to ensure clean cuts. Place strips on parchment paper-lined baking sheets. Bake 18 to 20 minutes or until edges are well browned; cool on baking sheets on wire racks 30 minutes. Makes: about 3 dozen. Hands-On Time: 15 min.; Total Time: 1 hr., 26 min., including dough.

2. Pecan-Cheddar Buttons: Preheat oven to 300°. Prepare dough, and shape into 1-inch balls. Whisk together 2 egg whites and 2 tsp. water. Dip balls in egg white mixture, and roll in 2 cups finely chopped pecans. Place 1 inch apart on parchment paper-lined baking sheets. Bake 1 hour; cool on baking sheets on wire racks 30 minutes. Makes: about 4 1/2 dozen. Hands-on Time: 30 min.; Total Time: 3 hr., including dough.

3. Spicy Cheddar Appetizer Cookies: Preheat oven to 350°. Prepare dough, and turn out onto a well-floured surface; divide in half. Roll each half to 1/8-inch thickness. Cut with 2 1/2- to 3 1/2-inch assorted star-shaped cutters; place 2 inches apart on parchment paper-lined baking sheets. Bake 16 to 18 minutes; cool on baking sheets on wire racks 30 minutes. Makes: 28 (3 1/2-inch) cookies or 72 (2 1/2-inch) cookies. Hands-on Time: 20 min.; Total Time: 1 hr., 38 min., including dough. Note: Position cookie cutters closely together to cut out shapes; dough will be tough if rerolled.

Papa Joe's Brussel Sprouts

2010-12-24T07:43:00.000-08:00

Papa Joe served these last night with beef tenderloin and roasted potatoes. They were sooo good. Of course, there is no real recipe, but you don't need one.

Brussels sprouts, cleaned, and cut in half, enough for 5-6 servings
2-4 tbl butter
2 tbl olive oil
5 shallots, minced
pre-cooked bacon bits
1 cup chicken stock
salt and pepper to taste

Saute shallots and bacon bits in olive oil and butter; Add the brussels sprouts and saute. Add the chicken stock and cook covered until Brussels sprouts are tender, about 10 minutes. Salt and pepper to taste.

Papa Joe's Spiced Pecans

2010-12-24T07:34:00.000-08:00

When we arrived in Florida yesterday Papa Joe had made spiced pecans that were fantastic. Of course, there was no recipe, but here's what he did.

Put pecans in an iron skillet, then drizzle with some ALAGA cane syrup; sprinkle with salt, sugar, and cayenne. Papa Joe cooked these in his convection oven, alternating between baking and toasting. I would probably just bake them in the oven at 325 until toasty, brown.

Chili

2010-12-18T15:22:00.000-08:00

I really don't have a recipe for this, and you don't need one either. Chili is one of those dishes that you can make to your taste and according to what you have in your pantry. I like to use ground beef and red beans, but you can easily substitute ground turkey and kidney beans. If you like a mild chili, leave out the Rotel and perhaps add some green pepper.
2 tbl olive oil
1 1/2 lbs ground beef
1 onion, chopped
2 fat garlic cloves, chopped
1 can Rotel (I use mild)
2 small cans or 1 large can tomato sauce
1 can beef broth
1 bay leaf
chili powder
cumin powder
coriander powder (if you don't have, just add a little more cumin)
salt
pepper

Saute onion and garlic in olive oil with a pinch of salt. Season with some chili, cumin, coriander, and pepper. Add the meat and cook until no longer pink. Season again with some chili, cumin, coriander, and pepper.
Add Rotel, beans, tomato sauce, beef broth, bay leaf. Taste and reseason with chili, cumin, coriander, and pepper. Cook, partially covered, on top of the stove for 1-2 hours. Stir occasionally and add a little water if it begins to stick. For crock pot, move everything to crockpot and cook on high 1 hour and low 5 hours.
Cook on top of the

Spiced Pecans

2010-12-16T18:58:00.000-08:00

I made these today to take to my dad's house for Christmas. You can make these very simple with just butter and salt, or you can do what I did and add a little spice. Any way you make them, they are addictively, delicious.

Preheat oven to 250

4 cups pecan halves
1/3 cup butter
salt
sugar
powder chipotle chile powder

Line cookie sheet with Release aluminum foil. Put the butter in a microwave-proof bowl large enough to hold the pecans. Microwave to melt butter. Add pecans and toss to coat. Add salt, sugar, and chile powder. Mix, taste, and reseason to taste. Put nuts on cookie sheet in one layer and put in oven. Bake for 1 hour, stirring every 20 minutes. Nuts are finished when they are a rich brown color. Let cool and place in plastic bags to store.

Mama's Best Pecan Sandies

2010-12-05T09:46:00.000-08:00

This is my mother's recipe for melt-in-your-mouth, Southern perfection. So simple and yet so delicious, these cookie's are buttery, nutty, and not too sweet.

3 1/2 dozen
Preheat oven to 300
1 cup butter
1/2 Cup confectioners sugar; additional conf sugar for rolling the cookies in.
2 Cups flour (White Lily if you can get it)
1/2 tsp salt
1 tsp vanilla
1 cup pecans, chopped fine

Cream butter and sugar. Add flour and salt and mix gently. Add vanilla and nuts and mix gently. Roll out into fingers or balls. (I use a 1 tbl scoop to portion them and then chill the balls before rolling.) Bake for 10-20 minutes on parchment covered cookie sheets. Watch the cookies carefully. They should just barely brown. Remove from oven, let cool a few minutes, and roll in additional confectioners’ sugar while still warm.

Sour Cream Coffee Cake

2010-12-04T15:35:00.000-08:00

I didn't make the Doughnut Muffins for the tailgate. I just couldn't face baking and handling so many individual items. I made this instead, and it was a hit. I made it in the single layer version--super easy--, sliced it into individual servings, and put them in cupcake liners so people could grab a single serving. I got this recipe from Epicurious.com.

One 9-inch square or Bundt cake; 6 to 9 servings

Ingredients

Streusel Topping:

1/2 cup granulated or brown sugar, or 1/4 cup each

1/2 cup all-purpose flour

3/4 teaspoon ground cinnamon

1/8 teaspoon salt

1/4 to 1/2 teaspoon ground nutmeg or cloves (optional)

1/4 cup (1/2 stick) unsalted butter or margarine, softened

1/2 cup coarsely chopped walnuts or pecans, grated coconut, golden raisins, or chocolate chips, or 1 cup any combination (optional)

Batter:

2 cups all-purpose flour

1 teaspoon double-acting baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter or margarine, softened

1 cup granulated or brown sugar or 1/2 cup each

4 large egg yolks, or 3 large eggs

1 cup (8 ounces) sour cream or plain yogurt

1 1/2 teaspoons vanilla extract

1 teaspoon finely grated lemon zest (optional)

Glaze (optional):

1 cup confectioners' sugar

1/2 teaspoon vanilla or almond extract

1 to 2 tablespoons milk or water

Preparation

1. Preheat the oven to 350°F (325°F if using a glass pan). Grease one 9-inch square pan,9-inch Bundt or tube pan, or 9-inch springform pan. Line with parchment or waxed paper, grease again, and dust with flour.

2. To make the streusel: Combine the sugar, flour, cinnamon, salt, and nutmeg if using. Cut in the butter to resemble coarse crumbs. If desired, stir in the nuts.

3. To make the batter: Sift together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Blend in the sour cream, vanilla, and zest if using. Stir in the flour mixture.

4. Spread half of the batter in the prepared pan. Sprinkle with half of the streusel. Carefully cover with the remaining batter and sprinkle with the remaining streusel.

5. Bake unitl the cake is golden and pulls away from the sides of the pan, about 50 minutes. Set on a rack and let cool in the pan for at least 15 minutes. Serve warm or at room temperature. Wrap the kuchen in plastic and store at room temperature for up to 2 days or in the freezer for up to 3 months.

6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.

HINT:
When baking and storing a cake containing acidic ingredients such as sour cream in an aluminum pan, line the bottom with parchment paper to prevent the juices from reacting with the aluminum and creating a metallic flavor.

Single-Layer Coffee Cake:
Spread all the batter in a 13-by-9-inch pan, sprinkle with all of the topping, and bake for 30 to 35 minutes.

Fruit-Filled Coffee Cake:
After adding the middle layer of streusel, top with 1 cup peeled, cored, and thinkly sliced cooking apples, 1 cup peeled, pitted, and sliced peaches, or 1 cup pitted cherries, blueberries, blackberries, or raspberries.

Cheese Coffee Cake:
Combine 8 ounces softened cream chees, 1/4 cup sugar, 1 large egg, and 1 teaspoon vanilla extract. Spread over the top of the batter, leaving a 1-inch border on all sides. If desired, spread 1/2 cup melted blueberry, cherry, raspberry, or strawberry preserves or pie filling over the cheese mixture. Sprinkle with the streusel.

Doughnut Muffins from Kathleen Stuart

2010-11-26T09:07:00.000-08:00

I heard about these muffins on that food show where chefs talk about the best thing they've ever eaten, and I've thought about them since. They sound fantastic, and I'm going to make them for the tailgate tomorrow. I'll let you know how they turn out.

For the muffins:
12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk

For dipping:
8 oz. (16 Tbs.) unsalted butter; more as needed
2 cups sugar
2 Tbs. ground cinnamon

To make the muffins Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 min.

To finish Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Make Ahead Tips

You don't have to bake all the muffins right away; the batter will keep, covered and chilled, for up to three days in the refrigerator.

Baked Spareribs and Sauerkraut

2010-11-15T05:08:00.000-08:00

My sister-in-law, Kate, came to visit this weekend. She is a very busy career woman who doesn't cook, so I love to spoil her when she's here. She mentioned that her mom used to make this dish and that she loved it. We found the recipe in her mom's Joy of Cooking, I added a few twists of my own, and we had a fantastic meal--perfect for yesterday's gray, rainy, cold weather. I served this with mashed potatoes.

If you don't have spareribs which are kind of expensive, I would use country style ribs (blade end pork chops). I added some brats because I had them in the freezer, you could omit them, add more, or add kielbasa.

Serves 6

Preheat oven to 350
2 slices bacon
1 slab pork spareribs, sliced into individual ribs
3 smoked bratwurst or kielbasa.
1 bag sauerkraut, drained and rinsed well
1/2-1 cup white wine, water, or chicken stock
1 onion, sliced
salt, pepper, garlic powder
1-2 tbl brown sugar

In a large, heavy skillet cook the bacon until the fat is rendered. Salt, pepper, and put a little garlic powder on the spare ribs, and brown them over high heat on all sides in batches. As they brown, remove them to an oven proof casserole dish or the crockpot. Brown the brats and remove to casserole or crockpot. Reduce heat and add the onion to the pan, sauteing until golden brown. Add the sauerkraut and brown sugar, stirring to deglaze the pan. Add the water, stock, beer, or white wine. Add the onion, sauerkraut, and any liquid to the casserole or crock pot, cover, and bake 2 hours. In the crockpot, cook on low setting 8-10 hours

Zucchini with Tomatoes and Pancetta (Umido di Zucchine,pomodore, e pancetta all marchigiana)

2010-11-06T20:14:00.000-07:00

This is from the cookbook Marcella Cucina by Marcella Hazan. She recommends slicing the zucchini, salting it, and letting it steep for 3 hours to remove excess water. I'm sure that it would improve this dish, but I usually don't have time for this. This is a delicious side dish with any grilled meats, but it is also good over pasta or with rice as a main course.

Serves 4
2-2 1/2 lbs zucchini, sliced thin
salt for steeping, if you do it
3 tbls extra virgin olive oil
1 1/2 cups onion, sliced thin
4 garlic cloves, sliced thin
6 oz pancetta, cut into narrow strips
3 tbls parsley, chopped
2-2 1/2 cups fresh tomatoes, peeled and chopped with all their seeds and juice or canned tomatoes,chopped
black pepper to taste

To steep sliced zucchini, salt it liberally and set in a colander over a bowl for 3 hours. Rinse with cold water and pat dry.
In a large skillet, add the olive oil, onion, garlic, and pancetta and turn on the heat to medium high. Cook, stirring until the onion is light gold.
Add the parsley, stir, and add the zucchini. Cook, stirring, for a minute or so. Add the tomatoes, stir, and turn the heat up to high, cooking until no longer runny and the fat begins to separate from the sauce. (About 10-15 minutes)

Sauteed Kale

2010-10-30T16:25:00.000-07:00

I love greens of all kind, but this may be my new favorite. I think that this is very good served with a rich meat dish like the beef short ribs or osso buco.

Serves 4
1 pkg of kale, deveined and washed twice
1 onion, sliced in half and then sliced into half moons
1 garlic clove, sliced
2 tbl extra virgin olive oil
salt, to taste
sugar, 1 tsp or so
1-2 tbl red wine vinegar

First, pull the kale leaves off the big, tough stems. Then place in a big bowl and fill with water. Agitate it and then lift the kale out. Discard the water and any sand. Wash it again to be sure that it's sand-free.

Heat the olive oil in a large, deep skillet. Add the onion, a sprinkle of salt, and saute. When the onion is translucent, add the garlic. Finally, add the kale, season with salt, and turn it to coat in the garlicky, oniony oil. You may need to add a little water at this point, depending on how much water was on the kale. Cover and lower the heat. Let it cook for 10 minutes or so, until the kale is tender. Check it every so often to make sure that you still have some water in the skillet. When the kale is tender, uncover and season with salt, sugar, and vinegar. If there is too much water, turn up the heat and let it evaporate.

Easy Hot Bean Dip

2010-10-24T05:23:00.000-07:00

I made this yesterday afternoon, while we watched the Auburn / LSU game. (War Eagle!) It's super easy, and very good. I didn't garnish it with green onion, but it would look prettier. If you don't have refried beans, you can start with pinto beans or black beans and puree them before adding the remaining ingredients. You may also need to add more onion, garlic, and cumin.

1 can refried beans

1/2 chopped onion
1 garlic clove, chopped finely
1-2 tbl chopped jalapeno (or to taste)
1/3 jar Pace Picante sauce
1/2 or more cup shredded cheddar cheese
1/2 tsp cumin powder (or to taste)
ground black pepper to taste
(chopped green onion and/or cilantro for garnish)

Stir all in a saucepan over low heat until cheese is melted and mixture is heated through. Garnish with green onion. Serve hot with tortilla chips or fritos.

Easy Chicken and Potato Bake

2010-10-13T19:08:00.000-07:00

I made this tonight for dinner and thought that it was very, very good. It's really simple; the prep takes no time at all. I think that you could probably use whatever combination of herbs and spices that you like. You could certainly, for example, use lemon juice, olive oil, and oregano for a "Greek" take on things. It would also be nice to add sliced red peppers and garlic to the potatoes. I made this for 3-4 people, but by adding another potato and another chicken thigh per person you can increase the recipe. Amounts are not too important in this recipe--it's the method.
Preheat oven to 375 Convect Roast or 400 conventional
For 3-4
4 chicken thighs
2 tbl extra virgin olive oil
2 tbl Marsala wine
2-3 tsp dry rosemary
salt & pepper
3 Idaho potatoes, peeled and sliced about 1/4 inch thick
1/2 onion sliced

In the fridge marinate chicken thighs in oil, wine, rosemary, liberal sprinklings of salt & pepper. Let marinate at least 1/4 hour and up to all day. (If you're using any acid, like lemon juice, limit marination to 3 hours.) Line a roasting pan with Release aluminum foil and dump in potatoes and onions. Sprinkle on a little olive oil and season with salt & pepper. Dump in all the thighs and arrange skin side up. Roast for about 1/2 hour or until nice and brown. Reduce heat to 325 and roast another 15 - 30 minutes. Serve with a tossed salad for an easy meal.

Emeril's Slow Cooker Chicken Cacciatore

2010-10-10T07:15:00.000-07:00

I had this last night at Joe and Mary Beth's new house, overlooking the river. It was rich and succulent--the perfect meal for a fall evening--without being heavy. Mary Beth used boneless, skinless chicken thighs to really lighten up the recipe. If you don't have a slow cooker, you could certainly finish it on top of the stove or in the oven on a 250.

4 servings

8 chicken thighs (2 1/2 to 3 pounds total)
1 3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons Emeril's Original Essence
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons olive oil
2 cups yellow onions, sliced
8 ounces button mushrooms, sliced
1/2 teaspoon red pepper flakes
2 tablespoons garlic, minced
1 1/2 teaspoons fresh oregano leaves, chopped
1 1/2 teaspoons fresh rosemary leaves, chopped
1 bay leaf
1 can whole peeled tomatoes (28 ounces), crushed, with juices
1/2 cup dry white wine
1/4 cup tomato paste
2 tablespoons fresh basil, chopped
Cooked pasta (optional), for serving
1/2 cup Parmesan cheese (optional), grated, for serving

Season the chicken on both sides with 1 teaspoon of the salt, the black pepper, and Essence. Dredge lightly in 1/4 cup of the flour.

Heat the olive oil in a large nonstick skillet and, when hot, cook the chicken thighs until golden on both sides, 8 to 10 minutes.

Transfer thighs to the slow cooker. To the same skillet add the onions, mushrooms and red pepper flakes, and cook until softened and lightly caramelized, 4 to 6 minutes.

Add the garlic, oregano, rosemary, bay leaf and remaining 2 tablespoons flour and cook, stirring, for 1 to 2 minutes.

Add the tomatoes, wine, tomato paste, and remaining salt, and stir to combine. Transfer to the slow cooker, cover and cook until chicken is fork-tender, 4 to 4 1/2 hours on high.

Stir in the basil and adjust seasoning if necessary. Let sit on warm for 10 minutes, then serve over cooked pasta, garnished with Parmesan cheese if desired.

Emeril's Essence
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme
Mix all ingredients together and store in a spare spice jar.

"Barbecued" Chicken Thighs

2010-09-26T18:20:00.000-07:00

Not barbecued, but baked, these chicken thighs are a family favorite. My mom used to make these for us when we were kids, and I have made them for my family for the last 35 years. I've changed the recipe since Mama made them--she made a homemade barbecue sauce. For anybody who is saying, "Oh, I like white meat, not dark.", you need to take a walk on the wild side. Thighs stay moist and delicious when roasted or grilled. They don't become dry and stringy when cooked 5 minutes too long. I like to serve this with baked beans and cole slaw, or corn on the cob. If you don't like barbecue, you can change this marinade in many ways (lemon juice, garlic, olive oil, and rosemary, salt and pepper, for example) and cook the thighs in the same way.

The John Will's dry rub is something I keep in my cupboard all the time. I like it in baked beans and even in cole slaw. If you don't want to make it, you could certainly use any commercially prepared dry rub that you like.

Preheat oven to 350 convect roast or 375 conventional

Serves 2-4
4 chicken thighs
1/2 cup or so Wickers basting sauce (thin, vinegar based sauce with spices)
1 tbl or so John Will's Dry Rub http://kathyredmonsblog.blogspot.com/2010/04/john-wills-dry-rub.html

Put all of the above in a plastic zip lock bag and refrigerate for a couple of hours.

Line a roasting pan with aluminum foil and spray with Pam. Dump in the chicken and marinade, and turn the chicken skin side up. Roast for 45 minutes.

1/2 Cup prepared barbecue sauce, whatever brand you like ( I used Kraft Original with Hickory Flavoring)
1/4 Wicker's basting sauce
A few shakes of John Will's Dry Rub

Meanwhile, in a saucepan heat all of the above to a simmer. Reduce heat to very low and simmer til thick. After 45 minutes, slather some sauce on your thighs (the chicken's) and return to oven for about 10 minutes. Place thighs on a platter and baste with some more sauce. Serve any remainder on the side.

Joy of Cooking's Fruit Galette or Crostata

2010-09-25T06:40:00.000-07:00

I made this 2 weeks ago for dinner with friends. I used 3 apples that I sliced fairly thin and tossed with lemon juice, 1/2 C. sugar, 1/2-1 tsp cinnamon, grating of nutmeg, and a tbl of flour. I used my own pie pastry recipe (2 cup flour, 1 tsp salt, 2/3 cup Crisco, 4-6 tbl cold water) and not Joy's. I rolled out the pastry into a rough 11 inch circle, brushed it all with apricot jam, and dumped the apples in the middle. Then I turned up the sides of the crust to form a rim and baked it in the oven on a flat cookie sheet. Let it cool completely before transfering it to a serving plate. I served this with vanilla ice cream.--Deeelicious!

Preheat the oven to 375°F.

Serves 8

Prepare:
   ½ recipe Deluxe Butter Pie or Pastry Dough, below
Position a rack in the lower third of the oven.
Roll the dough into an 11-inch round. Lift the dough onto a large baking sheet. Leaving a 1-inch border at the edges, spread evenly over the dough:
   ¼ cup raspberry or other jam
Fold over the border to form a rim. Toss together gently:
   4 medium plums, 2 medium peaches, peeled, or 2 medium nectarines, pitted and cut into 1⁄2-inch pieces ( ½ cup raspberries or blueberries)
2 tablespoons sugar
   4 teaspoons all-purpose flour
Distribute the fruit mixture over the jam. Bake until the crust is golden brown and the fruit juices have thickened, 25 to 35 minutes. Serve warm.

Deluxe butter pie or pastry dough (pâte brisée)
One 9- or 10-inch double crust
This dough refrigerates well after baking and reheats to perfection.
Sift together:
   2 ½ cups all-purpose flour
   2 teaspoons sugar
   1 teaspoon salt
Add:
   1 cup (2 sticks) cold unsalted butter
   ¼ cup chilled vegetable shortening
Cut half the shortening into the flour mixture until it has the consistency of cornmeal. Cut in the remaining half until it is pea-sized. Sprinkle the dough with:
6 tablespoons ice water
Blend the water gently into the dough until it just holds together; you may lift the ingredients with a fork, allowing the moisture to spread. If necessary to hold the ingredients together, add:
   1 teaspoon to 1 tablespoon ice water
Divide the dough in half, shape each into a disk, and wrap in plastic wrap.

ALMOND TORTE

2010-09-21T13:15:00.000-07:00

I am so fortunate to have friends who are not only wonderful cooks, but generous as well. Friday afternoon I stopped by the grocery and bought lamb chops to grill. I felt like having company so I bought as many as Butler and Bailey had. When I got home, I called my friend, Connie, who offered to bring potatoes. Then I called my friend Kathleen who said that she had made an almond torte that day that she would bring for dessert. Et voila! a fabulous, easy dinner party with friends. Kathleen's torte was fantastic! It was an elegant and delicious end to our meal. She also has generously shared the recipe.

Preheat oven to 350
Line a 9" iron skillet with Release aluminum foil and spray with Pam. Let foil extend over sides.

Mix together with an electric mixer:

¾ cup butter (do not substitute)

1 1/2 cups granulated sugar

Beat in two eggs, one at a time.

Add 2 teaspoons almond extract

Then mix in a pinch of salt and 1 and ½ cups flour.

Mix well. Batter will be slightly stiff.

Pour into the iron skillet that has been lined with aluminum foil and sprayed with Pam.

Sprinkle sliced almonds (not slivered) on top or make any design you wish on top and

then sprinkle about 1 and ½ tablespoons sugar evenly over the top.

Bake at 350 degrees for 30-35 minutes (until golden brown).

Let cool completely in pan. Lift carefully by foil out of pan, peel off foil and place on serving plate.

Orzo and Rice Pilaf with Vegetables

2010-09-20T13:57:00.000-07:00

This is Ellen's recipe from Epicurious.com. She added the Parmesan cheese to it, and her guests loved it. She served it with veal chops, but I'm sure that it would be delicious with any simple grilled meat as well.

1 tablespoon olive oil
1 tablespoon unsalted butter
2/3 cup orzo (rice-shaped pasta)
1 medium onion, finely chopped (1 cup)
2 carrots, cut into 1/4-inch dice (3/4 cup)
2 celery ribs, cut into 1/4-inch dice (2/3 cup)
2 garlic cloves, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup long-grain white rice
1 3/4 cups chicken broth or vegetable broth (14 fl oz)
1 cup water
1 small zucchini or yellow squash, cut into 1/4-inch dice (1 1/4 cups)
1/2 cup grated parmigiano reggiano 1/4 cup chopped fresh parsley
1/4 cup slivered almonds, toasted

Heat oil and butter in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté orzo, stirring constantly, until golden brown, about 1 minute. Add onion, carrots, celery, garlic, salt, and pepper and sauté, stirring occasionally, until onion is lightly browned, about 5 minutes. Add rice and sauté, stirring, until coated with oil and butter. Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed, 13 to 15 minutes. Remove from heat and quickly stir in zucchini, then let stand, covered, 5 minutes. (Zucchini will steam.) Stir in parsley and serve sprinkled with almonds.

Apple, Peach, or Plum Cake Cockaigne from Joy of Cooking

2010-09-19T13:52:00.000-07:00

I haven't cooked with plums very much in the past, but they looked so delicious at the store that I bought a bunch. Last night at 6:30, with people due to arrive at 7:00, I needed a quick and easy dessert that used plums. Turning to my old faithful, Joy of Cooking, I came up with this. Simple and delicious, serve it warm with vanilla ice cream for dessert or the next day for breakfast. It's not beautiful, but it is good.
I have made a few comments and changes. If you want the recipe straight from the horse's mouth follow this link: Joy of Cooking's Plum Cake

Line a 9x9x2 1/2 inch pan with Release aluminum foil and spray with some Baker's Ease.
Preheat oven to 425
In a bowl, mix together with a fork:
1 cup all-purpose flour (White Lily)
1 tsp baking powder
1/4 tsp salt
2 tbl sugar

Add:
2-3 tbl cold butter, cubed
Cut the butter in with your finger tips or 2 knives until it looks like cornmeal.

Beat well in a measuring cup:
1 egg
1/2 tsp vanilla

Add:
Enough milk to make 1/2 cup. (If your fruit is very juicy, reduce the liquid by 1 tbl or more.)

Combine to make a stiff dough and pat or spread it into your greased pan. (It doesn't matter what it looks like you're going to cover it with fruit. Just get it more or less evenly spread.)

Top with:
4 cups sliced apples, peaches, or plums

Sprinkle with a mixture of:
1 cup white or brown sugar
2 tsp cinnamon
3 tbls melted butter.

Bake 25 minutes

Sauteed Veal Chops with Sage and White Wine from Marcella Hazan's Classic Italian Cookbook

2010-09-19T13:31:00.000-07:00

I got beautiful veal chops from Butler and Baileys the other night and fixed these for dinner. They were melt-in-your-mouth delicious! Fast and easy to do, although they are a budget buster. My chops were at least 3 inches thick, so they took about 20 minutes to cook on medium. I just kept touching the middle of the chop to test for doneness.

For 4 persons
3 tbl vegetable oil
4 veal loin chops, cut 3/4 inch thick.
3/4 cup flour, seasoned with salt and pepper on a pie plate
12 dried sage leaves
1/3 cup dry white wine
2 tbl butter

Put your platter in the oven on warm.
Heat the oil in a heavy skillet over medium high heat.
Pat the chops dry and flour them on both sides, patting off excess flour.
Add the chops and the sage to the hot oil. Cook for 8-10 minutes altogether, turning the chops 2 or 3 times so that they cook evenly. (Veal should be medium when done.) When cooked, remove to the warm platter.
Spoon out most of the cooking oil. Add the wine and raise the heat to high, scraping up any brown bits and boiling until the sauce has thickened somewhat. Turn the heat to low and add the butter. Return the chops to the pan coating them with the sauce, and return all to the platter and serve.

Tomato and Cream Sauce for Pasta from Marcella Hazan's Classic Italian Cookbook

2010-09-19T13:15:00.000-07:00

If I could only have one Italian cookbook, this would be it! Marcella Hazan's recipes are deceptively simple and outrageously delicious. I served this simple sauce over small bowties (farfalle), but Marcella recommends serving it over Tortellini or Green Gnocchi. We ate this with the veal chops with sage and white wine and spinach as a vegetable; however, it is certainly rich enough to be a main course sauce. This might be the recipe to use those incredibly expensive San Marzano tomatoes. Let me know if you can tell the difference.

For 6 servings
1 stick (1/4 lb) butter
3 tbls finely chopped yellow onion
3 tbls finely chopped carrot
3 tbls finely chopped celery
2 1/2 cups canned Italian tomatoes with their juice
2 tsp salt or to taste
1/4 tsp sugar
1/2 cup heavy cream

Put all the ingredients except the cream into a sauce pan and cook for 1 hour at a bare simmer, stirring occasionally.
Puree with your stick blender (or regular blender or food mill) You can refrigerate or freeze the sauce at this point. Pour back into the pan, bring up to the simmer, add the cream, and cook for 1 minute more, stirring.
Taste and add salt if needed.

Prosciutto Wrapped Pork Chops

2010-09-06T06:44:00.000-07:00

4 boneless pork loin chops (5 to 6 ounces each)

Coarse salt and ground pepper

2 teaspoons chopped fresh thyme leaves

4 slices prosciutto (about 2 ounces total)

2 teaspoons olive oil

Lemon wedges, for serving (optional)

Season pork chops with salt and pepper. Sprinkle thyme leaves over each, pressing, to help them adhere to the meat. Wrap 1 prosciutto slice around middle of each chop, like a belt; press ends to seal

In a large nonstick skillet, heat oil over medium-high. Cook chops until golden brown and cooked through, 4 to 5 minutes per side. (Cook in two batches, if necessary, to avoid crowding.) Serve chops with lemon wedges, if desired.

I made a pan sauce for these chops, I put a little flour in the pan drippings, made a quick roux. Then I deglazed with some Grand Marnier, added some chicken stock and thyme. Really delicious.

Stuffed Shells

2010-08-26T19:33:00.000-07:00

I made this last night for dinner. I used some leftover marinara sauce that I had frozen. If you're in a hurry, use a good jarred marinara sauce and add some fresh garlic, basil, and extra virgin olive oil to it. If you don't have prosciutto or pancetta, you can use any well flavored ham. Don't be afraid to adjust the filling to your liking. If you don't have ham, leave it out. In fact, you could use the manicotti filling if you want an entirely vegetarian filling.

To serve 3-4:
Filling
1-2 tbl extra virgin olive oil
1/4 cup prosciutto or pancetta, diced fine
1 garlic glove, chopped fine
1/4 purple onion, chopped fine
1/2-1 Cup frozen chopped spinach, partially defrosted 1/2 container ricotta
1/2 cup parmesean, grated (Use good parmigiano reggiano)
1/4 Cup fresh basil, chopped
1/2 tsp salt
ground black pepper
1 egg

Saute pancetta or prosciutto in olive oil until light brown. Add onion and garlic. Add spinach and saute until all the water has cooked away and the mixture begins to stick slightly. Cool slightly and mix in the remaining ingredients except the egg. Taste. Correct seasonings--it should be highly flavored. Mix in egg.

Marinara sauce
3 tbl extra virgin olive oil
1/2 onion, chopped fine
3 garlic cloves, chopped fine
2 cans chopped tomatoes, pureed
1/2 can tomato paste
salt, pepper
2 tsp dried basil
2 tbl fresh basil, chopped (optional)

Saute onion & garlic w/ a sprinkle of salt in oil until onion is translucent. Add tomatoes, salt, pepper, and dried basil. Let cook until thick. Add fresh basil. Taste & add more salt and pepper if necessary.

Preheat oven to 350

Assembly
1/2 pck shells, cooked and drained
filling
marinara
1/2 cup parmesean, grated

Fill each shell and place in a greased baking dish. Top with marinara sauce & more parmesean. Bake, covered for 30 minutes, remove top & bake 15 minutes more. Let stand 10 minutes before serving

Scallopini Bolognese

2010-08-04T14:38:00.000-07:00

I saw this on Lidia's Italy the other day and thought it sounded delicious. I didn't get a recipe, but if it came out half as good as Lidia's I'm happy. I made it the other night, and I thought that the taste was phenomenal! My only (slight) problem was that the veal wasn't as tender as I would have liked. Next time I will pound it thinner. I served this with a delicious pasta in tomato cream sauce and spinach. It was an extraordinary, company worthy meal. Please be sure to use good prosciutto and REAL Parmigiano Reggiano. They are the stars of this dish, and if they are inferior, it will not be good.

I made this again last night, and this time I pounded the veal a little. That made all the difference in the final dish. The veal was very tender. I also omitted the egg wash and simply floured the veal. I thought that it was just as good and much simpler to prepare. I also prepared this and held it about an hour before baking it in the oven--still delicious.

Serves 2-3

1/2 Pound veal scallopini
1/2 pound prosciutto, sliced thin, (but not paper thin)
parmigiano reggiano-enough to shave over the entire casserole
1/3 cup Marsala
1/3 cup dry white wine
1/3 cup chicken stock
1/2 cup all-purpose flour
1 egg
3-4 tbl butter
2-4 tbl cooking oil

salt & black pepper

Put flour, seasoned with a pinch of salt & pepper into a pan (I use a pie plate).
Beat egg in another pie plate.
Pat veal dry with paper towels. Dredge veal in flour, egg, and flour again. Place on a plate until all are done.
In a large non-stick skillet heat 3 tbl of butter with 1 tbl cooking oil over moderately high heat.
Brown veal in batches in butter and oil. Removing it to an oven-proof dish as soon as it is brown. Add more butter and oil if you need to.
Add slices of prosciutto to pan and saute for a minute.
Deglaze with marsala, white wine and chicken stock. Cook down until it begins to thicken
Pour sauce and prosciutto over veal.
Top with parmigiano reggiano shavings (You can use a vegetable peeler for this.
Bake uncovered at 400 for 10 minutes or until the cheese is melted and everything is bubbling.

Pancakes

2010-07-26T03:58:00.000-07:00

I made these this morning for Patrick, and I realized that I've never posted the recipe. I'm afraid that I have no precise measurements, but pancakes are very forgiving, so don't be worried. Also, I'm not a big advocate of electric appliances, but I love to use an electric griddle for pancakes. It provides a large surface and regulates the heat perfectly. If you don't have one, just use your largest skillet (preferably nonstick).

For 3-4 people

1 cup flour (I like White Lily)
1/4 tsp salt
1 heaping teaspoon baking powder (I use a real teaspoon for this, not a measuring spoon)
1 tbl (more or less) butter, melted
1 egg, beaten slightly
3/4-1 cup milk (If you want to use buttermilk, you can add 1/4 tsp baking soda)

Crisco or vegetable oil for frying

Put your plates in a warm oven.

With a fork, mix the flour, salt, baking powder, and baking soda, if you're using it, in a mixing bowl. Melt the butter in the microwave. Warm the milk to room temperature in the microwave. Make a well in the middle of the dry ingredients and add the egg, butter, and 3/4 cup of milk. Mix with a fork. If it seems too dry, add
the remaining 1/4 cup of milk. DO NOT overbeat. It should look lumpy!

Arm yourself with a spatula, ladle or large spoon, a wad of paper towels, and a plate to put all this mess on.
Put the can of Crisco by the side and heat your skillet or griddle. I usually start by setting my griddle to 350 and then adjust up or down from there. Get some Crisco on that wad of paper towels and run it all over your griddle. Now, to test if your griddle is hot enough, throw a few drops of water on it. They should dance over the griddle. If they just sit there, it's not hot enough. If they vaporize, it's too hot. When your griddle is ready, ladle out dollops of batter onto the griddle, making sure to keep them pretty far apart--you want room to turn them. When the edges begin to set, and the bubbles start to break, it's time to turn. The whole process will only take a couple of minutes. Place on a heated plate. Repeat. You can keep unused batter in the fridge for a couple of days.

The boys like these with maple syrup, but I love them with strawberry preserves.

Sticky 5 Spice Short Ribs from "Ask Aida"

2010-07-25T14:57:00.000-07:00

I saw this yesterday on TV, and it sounds really delicious and easy. This calls for beef short ribs, but I bet it would also be good with baby back ribs for a party. I definitely will try this when I get my kitchen back. This would be good served with fried or plain rice and an Asian flavored coleslaw.

1 1/2 cups dry sherry or Shaoxing wine
1/2 cup oyster sauce
1/3 cup packed light brown sugar
2 1/2 pounds short ribs, English cut
1 tablespoon kosher salt
2 teaspoons five-spice powder
1 tablespoon vegetable oil
6 medium garlic cloves, smashed
1-inch piece ginger, sliced
1 small serrano or Thai bird chile, or jalapeno pepper, halved

Heat the oven to 350 degrees F and arrange a rack in the middle.
Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.
Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.
Remove ribs to a plate and set aside. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.
Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes.

Blueberry Crunch (Based on Joy of Cooking's Cherry Crunch)

2010-07-25T06:46:00.000-07:00

You've probably noticed the dearth of postings lately, and that's because my kitchen is completely torn up. I have no counter tops, no kitchen sink, no cook top, and no built-in microwave. Thank goodness, I still have one oven, the dishwasher, and a small microwave. We are remodeling, and my current kitchen is the laundry room. I'm not cooking very much, but the other day, I realized that I had two containers of blueberries that were going to go bad if I didn't do something with them. Turning to Joy of Cooking for an easy recipe, I found one for Cherry Crunch that uses canned cherries. It sounded easy, so I adapted it to the fresh blueberries. It's fantastic! Serve it warm with vanilla ice cream, and you have a company-worthy dessert.

One 9-inch square
Spray a 9-inch square pan with Pam. Preheat oven to 350°F.

Using your microwave, melt in a large bowl:
1⁄2 cup unsalted butter
Mix with:
1 to 1 1⁄2 cups packed brown sugar
1 cup all-purpose flour
1 cup quick-cooking or Old Fashioned Quaker Oats oatmeal
1⁄4 teaspoon baking powder
1⁄4 teaspoon salt
1⁄4 teaspoon baking soda
Put half of this mixture into the baking pan. Scatter over it:
2 cups fresh blueberries
Sprinkle them with
juice of 1/2 a lemon.
Cover the fruit with the other half of the pastry mixture. Bake 30 to 35 minutes or until brown.

Grilled Pork Chops with Asian Pomegranate Sauce-inspired by Wolfgang Puck

2010-07-19T05:19:00.000-07:00

8 1 boneless pork chops, 1 1/2 inches thick
Pomegranate Marinade, recipe follows
Salt and freshly ground pepper

Pomegranate Marinade

1 tbl OUNCE_USVolumecanola or other vegetable oil
2 fresh red chilies (I used cayenne)
2 ounces OUNCE_USVolumegarlic chopped
2 ounces OUNCE_USVolumeginger sliced
1/2 1 bunch green onions, chopped
1 cups CUP_USVolumepomegranate juice
¹/₄ 0.5 cup CUP_USVolumerice wine vinegar
11/2 tsp TABLESPOON_USVolumefresh ground black pepper
1/4 cup OUNCE_USVolumebrown sugar
1 tbl dry TABLESPOON_USVolumecoriander, toasted
1/8 cup OUNCE_USVolumesoy sauce
Big handful fresh coriander, chopped stems (Reserve the chopped leaves for garnish)

Chop garlic, ginger, chiles, green onions, and add all other ingredients. Place chops in a plastic bag and add marinade. Allow to marinate at least 2 hours and up to overnight. Allow chops to come to room temperature before grilling. Preheat your grill and spray with Pam for Grilling. Remove the pork chops from the marinade and grill over high heat for about 4 minutes per side. Meanwhile, place the marinade in a saucepan and bring to a boil. Mix 1 1/2 tsp cornstarch with 2 tbl soy sauce. Lower the heat and add the cornstarch slurry. Bring back to the boil, stirring. Allow to simmer while pork chops are grilling. Arrange chops on a platter, pour sauce over and garnish with a generous amount of chopped coriander.

Spaghetti Cacio e Pepe

2010-07-16T05:55:00.000-07:00

Patrick made this last night for an easy, family dinner. I thought that it was excellent. Since it is so simple, you must be sure to have great ingredients--really good, imported pecorino and good pasta--try DeCecco brand.
The authentic cacio e pepe does not call for milk or cream, just olive oil, grated pecorino, and pepper. Patrick made this with whole milk and without olive oil. This gives a very creamy result. I love it either way!

You can serve this, naturally, as the pasta course in an Italian meal followed by a meat or fish course, or this could be the main course accompanied by a salad or vegetable for a simpler meal.

Serves 3-4

1 lb spaghetti
1/2 lb grated pecorino
1 cup whole milk or 1/2&1/2
salt
lots of freshly ground black pepper

While the pasta is cooking in copious amounts of salted water, heat the milk in a saucepan. Turn off the heat and add the grated pecorino to melt. Toss with the drained, cooked pasta. Add plenty of freshly ground black pepper, salt to taste.

To make this without milk. Drain the pasta, but reserve some of the cooking water. Toss the pasta with 1/4 cup of extra virgin olive oil and the cheese. Add some of the cooking water a little bit at a time, stirring the pasta until you achieve a creamy amalgam of deliciousness. Add salt and lots of black pepper.

Meyer Lemon and Spanish Almond Semifreddo from Michael Chiarello

2010-07-11T06:56:00.000-07:00

I saw this today on Easy Entertaining with Michael Chiarello and thought it sounded wonderful for summer. I'm definitely going to try it soon.

Serves: 12-15

8 egg yolks
1 1/4 cups sugar
1 1/4 lb toasted Spanish almonds
4 1/2 cups heavy cream
Zest of 2 Meyer lemons (or 3 lemons)

Directions

In the bowl of a stand mixer fitted with the whisk attachment cream together the egg yolks and sugar until smooth. Pour the Meyer lemon zest into mixer and mix lightly. Meanwhile, grind the almonds in the food processor or multi food chopper. Pour the almonds into the egg and sugar mixture and mix lightly.

In a separate bowl, either using the mixer or by hand, whip the cream to stiff peaks. When the cream is fully whipped, pour 1/3 of the cream into the egg yolk/sugar mixture and stir in vigorously. Then take the remaining 2/3 of the cream and gently fold into the yolk/sugar/nut mixture.

Spoon the mixture into individual forms or ramekins and allow to freeze for at least 6-8 hours.

Caramelized Fig Tart

2010-07-10T13:56:00.000-07:00

This recipe is from Bobby Flays book From my Kitchen to Your Table. I have modified it to make it really simple for summer. Rather than making the pastry from scratch, I use the Pillsbury roll out pastry. While homemade is better, you put butter and sugar on the figs and you can't tell the difference. (Well sort of). Ken loves this recipe and he is not a big dessert fan. I bet Papa Joe will adore it. I plan to make it for him soon, while the figs are still in.

1 Pillsbury Roll out pastry

2 pints of fresh figs - (I use Turkey Figs)

1/2 cup confectioners sugar

1/4 cup granulated sugar

1 teaspoon ground cinnamon

6 tablespoons butter- melted

Slice the figs 1/4 inch thick. Mix the sugars and cinnamon together.

Set rack in the middle of the oven and preheat to 400 degrees F. Line a cookie sheet with Release Aluminum Foil and place the unrolled pastry on the foil.

Using the largest figs, form a ring 1/4 inch from the inner edge of the pastry. Form another ring inside the first. Using the smallest silices, make a final ring in the center of the tart. Bottom line, make circles with the figs, overlapping until filled to the center.

Paint the figs with butter, sprinkle 1/3 cup of the sugar over the figs. (you can sprinkle with a strainer if you wish, but too much trouble, the sugar will melt into the figs in the oven.)

Wrap the outer edge of the pastry up around the outside figs and then put into the oven for 10 min. After 10 min, brush with more butter and sprinkle remaining sugar. Place back in the over for another 10 minutes or until the bottom is lightly browned. Don't overbake or the fig topping will run.

Every time I have made the the topping runs and it makes no difference. That is why you want the release foil. That way, you don't end up with a sticky mess.

Macedonia di Frutta - Macerated Fruits

2010-07-10T07:36:00.000-07:00

Everything sounds sooo much better in Italian, doesn't it? Macedonia di Frutta makes me think of Italy in the late spring, drinking prosecco, eating fantastic food in a lovely piazza. Macerated fruits does not sound nearly as interesting, but "a rose by any other name...is still as delicious. You can make this with any combination of fruits that are in season. Last night, I made it with cantelope, peaches, bananas, and a small cheat--canned pineapple. It was wonderful and refreshing. You can serve it plain or, gilding the lily, over ice cream or sorbet. It's a wonderful way to use up small amounts of fruit. The important fruits to have are oranges and lemons. After that, it's up to you.

The basis for this recipe came from Marcella Hazan's The Classic Italian Cookbook.

For 8 or more
1 Cup freshly squeezed orange juice

Grated peel of 1 lemon
2-3 tbl freshly squeezed lemon juice
1/2 cup white wine (If you don't have it, increase the OJ to 1 1/2 cups)
2 apples
2 pears
2 bananas
1 1/2 lbs of assorted other fruits
6 tbl - 1/2 cup sugar, to taste
1/2 cup maraschino liqueur (or use the juice from maraschino cherries or Grenadine liqueur)

Peel, seed, slice/chop all the fruits into bite-size pieces. As you prepare the fruit, add it to the orange and lemon juices so that it won't turn brown. Mix all together. Cover and refrigerate at least 4 hours or even overnight. Mix well before serving.

Tyler Florence's Grilled Leg of Lamb

2010-06-25T05:28:00.000-07:00

I made this saturday night for some friends. I didn't make the mache and mint salad. I added a big hit of fresh rosemary to the marinade for the lamb. I made Greek potato salad to go with it, and Connie made a squash casserole that was delicious. It would also be good with orzo with tomato sauce and a big Greek salad.

Ingredients

1/2 cup extra-virgin olive oil, plus more for grilling
1/4 cup red wine vinegar
4 garlic cloves, chopped
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme leaves
1 lemon, juiced
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1 (3 1/2-pound) boneless leg of lamb, butterflied but not tied
2 cups mache or mixed baby greens
1/2 bunch mint, leaves only
1/4 cup sliced scallions

To make the vinaigrette:

Directions

To a blender, add: the oil, vinegar, garlic, oregano, thyme, lemon juice, and Dijon mustard, season with salt and pepper, to taste. Blend until thoroughly combined. Pat the lamb dry and put it on a shallow platter. Season all over with salt and pepper. Pour half of the vinaigrette over the lamb, turning the meat to get it well coated. Marinate in the refrigerator for 2 hours. Remove the marinated meat from the refrigerator about 30 minutes before grilling.
Heat the grill (or large cast iron skillet) and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Transfer to a cutting board and let rest for 10 minutes.
Toss the mache (or mixed baby greens), mint leaves, and scallions in a bowl and dress the salad with about 3 tablespoons of the reserved vinaigrette. Season with salt and pepper. Slice the lamb into thick slices and serve with greens.

Paella from The Frugal Gourmet Cooks with Wine

2010-06-17T05:45:00.000-07:00

I think that my sister recommended this recipe to me. It's not an authentic Spanish paella, but it's darn good. I've changed it a little over time, and I definitely do not use all the seafood the recipe calls for. I often make it just with shrimp because they're readily available, and I like them. You could use chunks of fish or whatever mild seafood that looks good. Also, I usually use a cut up chicken, but if you only like white meat, use only chicken breasts. Make sure you use Spanish chorizo, not Mexican. The Spanish sausage is dried and keeps a really long time. Mexican chorizo is fresh and completely changes the dish. If you can't find Spanish chorizo, you can substitute smoked paprika.

If you are doing this for a party, you can do everything up to adding the stock in advance.

Serves 6-8

1/2 cup olive oil
2 lbs chicken parts
2 small Spanish chorizos, cut into rounds
3 garlic cloves, crushed
1/4 pound smoked ham, diced
2 ripe tomatoes, diced (or 1 can of diced tomatoes)
2 cups Uncle Ben's converted rice
3 cups chicken stock
big pinch of saffron
1 tablespoon paprika (smoked if you can't find chorizo)
1/4 tsp crushed red pepper flakes
1/4 tsp thyme
salt & pepper to taste
1 box frozen peas
2 red sweet bell peppers, cut into rings or strips
1 10 oz box frozen artichoke hearts, defrosted

1 pound large shrimp, peeled and deveined
1 1/2 pounds clams, in the shell, rinsed (discard any clams that aren't closed or won't close when tapped.)
1 cup dry white wine

Heat a large frying pan. Add 1/4 cup of the oil and brown the chicken. Remove from pan. Add the onions, garlic, ham, chorizo saute until the onions are translucent. Add the tomatoes and saute for 5 minutes. Remove from pan.

Add remaining oil and add the rice, stirring until the rice begins to brown.

Meanwhile, heat the stock with the saffron, paprika, red pepper flakes, thyme, salt, & black pepper. Bring to a boil.

If your frying pan isn't very large, transfer everything to a large Dutch oven, otherwise put everything into the frying pan and place the chicken on top. Add the defrosted artichoke hearts and arrange the red pepper slices on top. Add the wine and the stock. Cover and cook 20 minutes. Uncover & add shrimp, clams, and peas and cover. Cook another 5-10 minutes or until the shrimp are done and the clams have opened. Discard any clams that don't open.

Wolfgang Puck's - Chinois Rack of Lamb

2010-06-13T07:39:00.000-07:00

I saw this on Wolfgang Puck's tv show. I made it last night using boneless pork chops, but instead of the cilantro/mint sauce, I served it with my mango salsa. Also, I marinated the pork chops overnight. Next time I'm going to make this with lamb chops--so much more available than rack of lamb. I served this with stir fried vegetables and fried rice.

Papa Joe made this last weekend with lamb chops, and he thought that it needed to be marinated longer. He also thought that the sauce was not "minty" enough and that there was way too much sauce.

Tip: Don't be tempted to use extra virgin olive oil. It will make your sauce bitter.

Yield: 4 servings

Marinade

1 cup soy sauce
1 cup rice wine
1 tablespoon chopped ginger
2 tablespoons sesame oil
2 cups chopped scallions
1 tsp dried red chili flakes
2 to 3 garlic cloves, finely chopped
2 racks lamb (about 2 pounds each), trimmed
Salt and freshly ground black pepper
Cilantro or mint sprigs, for garnish

Cilantro Mint Sauce

1 tablespoon honey
1/2 tablespoon chopped ginger
1/4 cup each coarsely chopped mint, cilantro and parsley leaves
1/2 cup rice wine vinegar
1 egg yolk*
Dash chili oil
1 cup peanut or canola oil
Salt and pepper

Prepare the marinade: In a bowl, mix together all the marinade ingredients. Pour them over the lamb and let it marinate for 1 hour. Remove from the marinade and let stand until ready to cook.

While the lamb is marinating, prepare the vinaigrette. To make the vinaigrette, combine all the ingredients, except the peanut oil, and blend. Slowly add the peanut oil. Season with salt and pepper and strain, if necessary, into a bowl.

Season the lamb with salt and pepper and place on a hot grill. Grill medium rare, about 15 to 20 minutes; or cut the rack into chops and sauté them in a pan over high heat for about 2 minutes on each side. (Cook the chops in several batches, if necessary, but don't crowd the pan.)

Make an island of the sauce on each plate. Place lamb chops on center. Decorate with cilantro or mint sprigs on top and serve with stir-fried vegetable or stir-fried rice.

*RAW EGG WARNING
Use caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

New Category - Summer

2010-06-13T07:22:00.000-07:00

I created this category because I wanted a quick way to see all the recipes that I tend to use in the summer. So this category consists of grilled dishes, salads and other light dishes, and a lot of seafood. Enjoy the summer!

Rachel Ray's Grilled Ceasar Salad w Avocado Dressing

2010-06-10T03:48:00.000-07:00

We were at the beach with my husband's family this past week and his brother's wife suggested a grilled ceasar salad that Rachel Ray had made on her show. It was fabulous. Dressing was really yummy!!

Ingredients:
1 small avocado, pitted
Juice of 2 lemons
2 teaspoons anchovy paste [or you can whole anchovies from small can since you are placing in food processor, adjust to taste]
2 cloves garlic, finely chopped or grated
1 teaspoon Worcestershire sauce
1/4 cup grated Pecorino Romano cheese
Salt and ground black pepper
1/4 cup EVOO – Extra Virgin Olive Oil, divided
2 large romaine hearts, split in half through the core [do not slice off core, slicing throught the core allows the leaves to remain together while cooking]
Nonstick cooking spray
Yields: 4 servings
Preparation:
Preheat grill or grill pan to medium-high.
In the bowl of a food processor, combine the avocado, lemon juice, anchovy paste, garlic, Worcestershire, cheese, salt and lots of pepper. Pulse the machine to chop everything up then leave it on and stream about 1/4 cup EVOO into the mixture until a thick dressing forms. Reserve. [ We had way more dressing than needed, in fact, used two more heads the next night and still had plenty of dressing]
Pat the romaine hearts dry, spray the cut sides and grill, cut side-down, until marked, about 2 minutes. [we found that on our grill it took longer for the romaine hearts to cook to get grill marks and some wilting, more like 5-8 minutes] Serve the grilled romaine topped with the Caesar-cado dressing.

Camarones al mojo de ajo (shrimp with garlic) from Rick Bayless

2010-06-06T06:39:00.000-07:00

We would always go to Soberanis on the Paseo de Montejo in Merida to eat Camarones al mojo de ajo. Rick Bayless's recipe seems to come close to the way Soberanis made them.Rick's recipe calls for chile de arbol in the mojo, but in Yucatan the salsa picante is always served on the side to be added to taste. I would also have the fish market shell and devein the shrimp in order to make this a quick and easy recipe. Serve this with rice and a salad.

Serves 6 generously
Working ahead: Since the mojo de ajo keeps for a couple of weeks in the refrigerator (the oil will become solid but will liquefy again at room temperature), it makes sense to cook a large amount. Mojo in the refrigerator holds great potential for a quick wonderful meal. Heat cold mojo slowly before using. For the best texture, cook shrimp immediately before serving. Or cook several hours ahead, douse with garlic mojo and serve at room temperature.

Ingredients
¾ cup peeled whole garlic cloves (about 2 large heads)
1 cup good-quality oil, preferably extra-virgin olive oil
Salt to taste
3 limes
2 pounds (about 48) medium-large shrimp, peeled (leaving the last joint and tail intact if you wish)
3 tablespoons chopped fresh cilantro or parsley (optional)
To make mojo de ajo

Either chop garlic with a sharp knife into 1/8-inch bits or drop cloves through feed tube of a running food processor and process until pieces are roughly 1/8 inch. You should have about ½ cup chopped garlic.
Scoop into a small (1-quart) saucepan, measure in oil (use all of it for even cooking) and ½ teaspoon salt, and set over medium-low heat. Stir occasionally as mixture comes barely to a simmer (there should be just a hint of movement on the surface of the oil). Adjust the heat to very lowest possible setting to keep mixture at that very gentle simmer (bubbles will rise in the pot like mineral water).
Cook, stirring occasionally, until garlic is a soft and pale golden (the color of light brown sugar), about 30 minutes (the slower the cooking, the sweeter the garlic).
Squeeze juice of 1 of the limes into the pan and simmer until most of the juice has evaporated or been absorbed into the garlic, about 5 minutes. Taste the mojo de ajo and add a little more salt to taste.
Keep pan over low heat, so garlic will be warm when shrimp are ready. Cut remaining limes into wedges, scoop into a serving bowl and set on the table.

To make shrimp

Devein shrimp if desired (lay the shrimp one by one on your work surface, make a shallow incision down the back, scrape out the usually dark intestinal track and discard).
Over medium-high heat, set a large (12-inch) nonstick skillet and spoon in 1½ tablespoons of oil (but not the garlic) from the mojo. Add half of the shrimp to the skillet, sprinkle generously with salt, then stir gently and continuously until shrimp are just cooked through, 3 or 4 minutes. Stir in cilantro or parsley if desired.
Scoop cooked shrimp onto deep serving platter. Repeat steps for cooking shrimp with the remaining half and another 1½ tablespoons of the garlicky oil. When all the shrimp are cooked, use a slotted spoon to scoop out the warm bits of garlic and chiles from the pan, and douse them over shrimp. (You may have as much as 1/3 cup of the oil leftover, for which you'll be grateful -- it's wonderful for sautéeing practically anything).
If you're a garlic lover, you're about to have the treat of your life. Serve with lime wedges to add sparkle.

CIDER-BRAISED PORK CHOPS

2010-06-06T05:19:00.000-07:00

This recipe is from Cooks County TV. I made it in the fall and cut the recipe in half for just Ken and I. I served it with mashed potato's and a salad. When I do it again, I think I will cut the recipe by 1/3 as I wanted more gravy to put on the mashed potato's. These pork chops were scrumptious. Also, they braise in the oven and are really easy. Anyone that likes pork and apples together should try this. Also, do have the butcher cut you blade cut pork chops as described below. Far Superior!

From the episode: Perfect Pork

Do not use chops thinner than 1 inch. In step 3, a fat separator makes quick work of defatting the sauce.

Serves 6.

INGREDIENTS

6	bone-in blade-cut pork chops , about 1 inch thick
	Salt and pepper
2	tablespoons vegetable oil
1	onion , chopped
3	garlic cloves , minced
2	tablespoons all-purpose flour
1/4	cup apple butter
1	cup apple cider
1	sprig fresh thyme
1	teaspoon cider vinegar
1	tablespoon finely chopped fresh parsley

INSTRUCTIONS

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat chops dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Brown chops in two batches, about 4 minutes per side; transfer to plate.
2. Pour off all but 1 tablespoon fat from pot and cook onion over medium heat until softened, about 5 minutes. Stir in garlic, flour, and 2 tablespoons apple butter and cook until onions are coated and mixture is fragrant, about 1 minute. Stir in cider and thyme, scraping up any browned bits with wooden spoon, and bring to boil. Add browned chops and any accumulated juices to pot, cover, and transfer to oven. Braise until chops are completely tender, about 1½ hours.
3. Transfer chops to serving platter. Strain sauce, then use a shallow spoon to skim off fat. Whisk in vinegar, parsley, and remaining apple butter. Season with salt and pepper. Serve, passing sauce at table.
Make Ahead: Chops and sauce can be refrigerated separately for up to 2 days. To serve, heat sauce and chops together over medium heat until chops are warmed through.

Mango salsa

2010-06-06T05:03:00.000-07:00

The mangos have been so beautiful lately that I've been using them in all kinds of ways. I made this salsa last week. It would be delicious with any grilled meats. Be careful with the chipotle chile powder. It may look like chile powder, but it is much hotter.

3-4 servings

1 mango diced

1 cucumber, peeled, seeded, and diced

1/2 small red onion, sliced finely
big handful of cilantro,chopped
big handful of mint, chopped

grated rind of 1 lime

juice of 1 lime

2 tbl fresh orange juice

1/8 tsp (or to taste) chipotle chile powder

1/4 tsp ground cumin

salt and pepper to taste

Mix all together, taste and correct seasonings.

Shrimp Ceviche

2010-06-02T04:41:00.000-07:00

Yesterday, I was talking to my fantastic manicurists Ann and Steve at Odyssey Pedispa about the delicious shrimp ceviche at Don Gallo's. Ann loves it and so do I. After a little research I adapted my Yucatecan ceviche to shrimp. I hope Ann likes it. In Yucatan we always used habanero chiles, but a fresh jalapeno would work just as well. If you want the chile to be milder, remove the seeds and veins. Adjust the amount of chile to your personal tolerance for heat. You might want to start with 1/2 or even a 1/4 of an habanero. They're really hot.

Tip: Chop the habanero chile, using a fork and knife. It's best not to touch it with your fingers because, even if you wash your hands, the oil from the chile doesn't come off. Later when you rub your eyes, you will be sooo sorry that you didn't follow this advice.

1 lb medium shrimp, peeled and deveined
1 lemon

3-4 Limes

1 oranges

1 large Tomato or 2 roma tomates
1/2 red onion, diced finely
1/4 cup chopped Cilantro
1/2 tsp Salt
1/4 tsp black pepper
2 tbl extra virgin olive oil
1 Chile Habanero, finely chopped

Add the lemon to a large pot of water and bring to a boil. Add the shrimp,stir, and as soon as the water returns to the boil, drain the shrimp. (If you use larger shrimp, boil them a little longer.) Plunge the shrimp into a bowl of ice water to stop the cooking and drain again. Dice the shrimp and place in a bowl.

Add the lime and orange juices, salt, and pepper. Place in the fridge for 1-2 hours, turning occasionally.

Add the tomato, onion, cilantro, chile, and olive oil. Mix to combine.

Serve with crackers or taco chips and cold beer.

Ceviche - Yucatecan Style

2010-06-02T04:21:00.000-07:00

We always ate this in the afternoon on the patio in Sisal. Often the Quintal boys next door would go fishing, and Carlos would prepare this when they returned. You couldn't get fresher fish than that. We usually used red snapper or grouper, but any fresh, mild, white fish is good. In Yucatan we always used sour orange juice, but you can substitute a mixture of lime juice and orange juice. Again, in Yucatan we always used habanero chiles, but a fresh jalapeno would work just as well. If you want the chile to be milder, remove the seeds and veins. Adjust the amount of chile to your personal tolerance for heat. You might want to start with 1/2 or even a 1/4 of an habanero. They're really hot.

1 lb fish filets like red snapper or grouper, cut into small pieces

4-5 Limes

1-2 oranges

1 large tomato or 2 roma tomates
1/2 red onion, diced finely
1/4 cup chopped cilantro
1 tsp salt
1/4 tsp black pepper
2 tbl extra virgin olive oil
1 Chile Habanero, finely chopped

Put the lime and orange juices in a plastic bag and add the chopped fish, salt, and pepper. (You shouldn't have so much juice that it covers the fish.) Seal it up and shake it up. Put it in a dish in the fridge for at least 2 hours, turning after 1 hour.

Remove from the bag and place in a bowl. Add the tomato, onion, cilantro, chile, and olive oil. Mix to combine.

Serve with crackers or taco chips and cold beer.

Coconut Shrimp from Southern Living

2010-05-31T13:23:00.000-07:00

This recipe is from the May issue of Southern Living. It is really easy and yummy! Also, no deep frying, these are done in the oven. Additionally, relatively low cal. 1 serving is only 360 calories. Also very satisfying.

Coconut Shrimp

Preparation Time: 20 minutes minutes

Cooking Time: 12 minutes minutes

Yield: Makes 4 servings

1 1/2 pounds unpeeled, large raw shrimp
Vegetable cooking spray
2 egg whites
1/4 cup cornstarch
1 tablespoon Caribbean jerk seasoning
1 cup sweetened flaked coconut
1 cup Japanese breadcrumbs (panko)
1 teaspoon paprika

1. Preheat oven to 425°. Peel shrimp, leaving tails on; devein, if desired.

2. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.

3. Whisk egg whites just until foamy.

4. Stir together cornstarch and jerk seasoning in a shallow dish. Stir together coconut, Japanese breadcrumbs, and paprika in another shallow dish.

5. Dredge shrimp, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut mixture, pressing gently with fingers. Lightly coat shrimp on each side with cooking spray; arrange shrimp on wire rack.

6. Bake at 425° for 10 to 12 minutes or just until shrimp turn pink, turning once after 8 minutes.

Cold Corn Dip

2010-05-31T10:23:00.000-07:00

This is Aunt Pam's recipe. We had it at the beach and everyone loved it!!! (and her too)

15 1/2 oz can of shoepeg corn (preferably Mitchell's brand)
8 oz of sourcream
8 oz of mayonaise
12 oz shredded sharp cheese
2 Tbs finely chopped sweet onion
60z bottled diced green jalapeno peppers

Mix together and preferably let sit over night to enhance flavor.
Serve with Frito scoop corn chips

Asian Potato Salad

2010-05-26T05:52:00.000-07:00

I made this to go with the mango salad and crab cakes. I wanted something with a little bit of an Asian flavor.

For 3

6-8 small new potatoes

1/4 red onion, sliced finely

1/4 cup chopped cilantro

2 tsp dijon mustard

2 tbl rice wine vinegar

1-2 tsp soy sauce

4 tbl olive oil

1 tbl sesame oil

2-3 tbl light mayo

salt, pepper and a sprinkling of sugar

Cook the new potatoes in their jackets in boiling, salted water until tender, about 15 minutes. Cook and quarter. Add all remaining ingredients, taste and correct seasonings. If it's too dry add some water to loosen it up.

Crab Cakes with Mango salad

2010-05-25T04:50:00.000-07:00

I made this last night, and Jim and I thought it was delicious. Jim bought the crab cakes from the Shrimp Dock, and I just lightly breaded them with Panko bread crumbs and sauteed them in a little olive oil until they were crispy on the outside and hot on the inside.

Tips: To dice a mango, stand it with the stem side up. Then, slice slowly down the side of the mango, following the curve of the seed. Repeat on the other side and then slice off the smaller pieces that are left on the remaining sides. Now, score the 2 halves of mango in a crisscross, being careful not to go through the skin. Invert the peel, and slice off the diced mango.

For 2 people:

Mango Salad:

Enough soft lettuce (like Red Romaine or bib) for 2 people

1 mango, peeled and diced

1/4 red onion, sliced finely

Big handful of fresh mint, chopped

Big handful of fresh cilantro, chopped

Dressing:

1 tsp dijon mustard
grated rind from 1 lime
1/4 C lime juice
1/2 C sugar
2/3 C oil
1/2 tsp salt
Mix together in a screw top jar. Shake well.

To serve, toss the salad with some of the dressing. Place on plate and top with hot crab cake. You can also serve this with the Asian Potato Salad.

Pink Squirrel Pie

2010-05-23T07:47:00.000-07:00

Along with Grasshopper Pie, our family favorite for Christmas dessert. This version was developed by Ama B with her friend Doris Jaynes. It's rich, yet light and delicate, and you need to make it at least a day ahead.
Tips: I always use Nabisco chocolate wafer cookies for the crust. Look for them with the ICE CREAM sundae accompaniments like syrups, not with cookies. You could also use a store-bought crust in a pinch, but I hate the way that aluminum pie tin looks.

Chocolate cookie crust
1 1/2 Cups chocolate wafer crumbs
1/4 Cup melted butter

Mix together and press into pie plate with the back of a spoon. (If it's sticking to your spoon, cover the mixture with plastic wrap and press through it. Place in freezer while you prepare the filling.

Filling:
25 large marshmallows (1 large marshmallow = 13 mini-marshmallows)
2/3 cup light cream
3-4 tbl Creme de Almond
3-4 tbl White Creme de Cacao
1 cup heavy cream, whipped

Melt marshmallows and light cream over low heat, stirring. Cool. Add liquors and fold in whipped cream. Pour into pie crust and chill until firm (overnight). Top with chopped black walnuts or chocolate shavings if desired.

Artichoke and Crab Dip

2010-05-22T07:45:00.000-07:00

I don't know where I obtained this recipe and it has been a long time since I have made it. Ama B noted that is was great, so it must be good. Someone should try this and let me know.

Ingredients:

1 1/2 cup sour cream

1 package Knorr Leek Soup mix

1 can crabmeat (I bet lump crab would be better)

1 can artichoke hearts

8 ounces shredded mozzarella cheese

tabasco to taste

fresh dill to taste

red pepper

lemon juice

Mix all together. Cover, chill, and serve on crackers.

Pulled Pork from eatingwell.com

2010-05-22T06:55:00.000-07:00

This pulled Pork Recipe is dead easy and great for a party. I made this using small rolls, added store bought cole slaw and dill pickles and they were the best sliders. They were gobbled up! This recipe serves 12 as full sandwiches. Double it for a party. Of course, with a larger cut of meat, the cooking time is longer.

Ingredients:

1 tablespoon extra virgin olive oil

2 medium yellow onions

2 tablespoons chile powder

1 tablespoon cumin

2 teaspoons paprika

1 teaspoon cayenne pepper

12 ounces beer, preferable lager (1 1/2 cups)

3/4 cup ketchup

3/4 cup cider vinegar

1/2 cup whole grain mustard

2 tablespoons tomato paste

1 canned chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce

1 5 pound bone in Boston Butt (pork shoulder)

Directions:

Preheat oven to 300. Heat oil in large Dutch oven over medium low heat. Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 min.

Increase heat to high, add chile powder, cumin, paprika and cayenne and cook, stirring, until fragrant, 1 min. Add bear, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce, bring to a boil. Reduce heat to medium low and simmer uncovered, stirring occasionally, until the sauce is slightly thickened, 10 minutes. Meanwhile, trim all the visible fat from the pork.

remove the pan from the heat and add the pork, spooning sauce over it. Cover the pan, transfer to the oven and bake for 1 1/2 hours. Turn the pork over, cover and bake for 1 1/2 hours more. Uncover and bake until a fork inserted into the meat turns easily. 1 to 2 hours more. If, making ahead, you may want to back off on this step, follow the directions below and then reheat for the last hour before you want to serve it.

Transfer pork to a large bowl and cover with foil. Pour sauce into a large glass bowl and refrigerate until the fat and sauce begin to separate, 15 min (or overnight). Skim off the fat and return sauce to the pan and heat over med high until hot about 4 min.

Remove bone and any remaining pieces of fat from the meat. The bone should easily slip away from the tender meat. Pull the pork apart in long shreds using two forks. Add the hot sauce to the meat, stir to combine. Serve hot. Yum!

Dry Rub for Cowboy Steaks

2010-05-19T04:28:00.000-07:00

We ate dinner last weekend at Jeff and Kathleen's. They grilled steaks with this delicious rub.
Kathleen says that she always triples the recipe.

1 and ½ teaspoons ancho chili powder

1 ½ teaspoons fine ground espresso coffee (I use instant powder)

½ teaspoon brown sugar

¼ teaspoon dry mustard

¼ t. ground coriander

¼ t. salt

¼ t. freshly ground black pepper

For the 8 of us, I used 3 lbs. of sirloin trimmed of all visible fat.

After putting dry rub on steak, refrigerate. Set on counter to come to room temperature about 40 minutes before grilling. Cut steak against the grain before serving.

Sometimes I grill red onions to serve with it.

Three Onion Tart with Taleggio

2010-05-03T19:33:00.000-07:00

This is Aunt Ellen's recipe and it is a winner! I think that it's from Bon Appetit, but Ellen made significant changes that make it much easier. She substituted the Boboli crust, and she also says that any combination of onions and/or leeks is just fine.

1 Boboli crust

Topping:

3 1/2 cups thinly sliced leeks (white & pale green parts only; about 2) or purple onions

3 tbl extra virgin olive oil

1 large red onion, thinly sliced

1 cup sliced green onions

1 large egg, beaten

8 oz Taleggio cheese, cut into small pieces

2 tbl grated parmigiano reggiano cheese

Combine leeks and oil in skillet. Cover and cook over medium-low heat until leeks are tender, but not brown (about 15 minutes). Stir in red and green onions. Saute uncovered untill all onions are very tender, about 25 minutes. Season with salt and pepper. Cool. Mix in egg, then Taleggio.

Preheat oven to 375. Spread topping on boboli crust. Sprinkle with parmigiano and bake 12-15 minutes, until golden. Cut into wedges and serve.

Artichoke and Goat Cheese Bundles

2010-05-03T19:15:00.000-07:00

This was a favorite of Ama B's. During the holidays she always had these frozen, ready to bake and serve. This isn't an easy, no muss, no fuss recipe, but it is very good. Since you can make them ahead and freeze them, you can do these on a day when you have plenty of time.

2 tbl butter

1/2 cup chopped shallots or green onion

1 tbl fresh thyme, or 1/2 tsp dried

1 clove garlic, minced

1 9 oz pkg frozen artichoke hearts, thawed and chopped

2 tbls dry white wine or chicken broth

8 oz soft goat cheese (chevre)

1/8 tsp salt

9 sheets frozen phyllo (17 x 12" rectangles) thawed

6 tbl butter, melted

Melt the 2 tbl butter in a large skillet. Saute shallots or green onion, thyme, and garlic; cook and stir over medium heat for 3 minutes until shallots are tender. Add artichoke hearts and wine. Simmer, uncovered about 3 minutes or until liquid evaporates. Remove from heat. Stir in goat cheese and salt. Cool slightly.

Unfold phyllo. Place one sheet on a cutting board lined with waxed paper, keeping remaining sheets covered with plastic wrap. Generously brush sheet with some of the 6 tbl of melted butter. Top with another sheet, brush with butter; Repeat with a third shet of phyllo and butter.

Trim stacked phyllo sheets into a 12 x 16" rectangle. Cut into 12 4" squares, using a knife. Place about 2 tsps filling in the center of each square. For each bundle, bring the 4 corners together; pinch and twist slightly.

Repeat with remaining phyllo, butter, and filling to make 36 bundles.

To bake without freezing: place on baking sheets. Bake, uncovered 12-15 minutes or until golden.

To freeze: Place unbaked in a single layer on baking sheets and freeze until firm. Place frozen bundles in freezer container and freeze.

To bake frozen: place on baking sheets. Do not thaw. Bake, uncovered 18 minutes or until golden.

Hummus with Red Pepper

2010-04-30T04:51:00.000-07:00

Quick, easy, and no-cooking involved. You'll need a food processor or stick blender for this recipe. Serve this with pita chips or crudites.

1 fat clove garlic
1 can drained chick peas
1-2 roast red peppers in olive oil
Juice of 1/2-1 lemon
1-3 tbl olive oil or 2-3 tbl nonfat yoghurt
2 tbl feta cheese
pinch of cayenne pepper (optional)
salt, pepper

In a food processor, puree the garlic, add the beans and process until smooth. Add the red peppers and process. Add 1/2 the lemon juice and olive oil or yoghurt, feta, salt, and peppers. Taste and adjust the seasonings.

Kathy's Apple Cake

2010-04-25T08:24:00.000-07:00

I don't remember where I found this recipe. I think that I started making it when we lived in Atlanta some 20 odd years ago. This is an easy recipe that makes a nice,big, not too sweet cake. It's very moist and great for
a brunch dessert. Tip: the more finely you chop the pecans and apples, the easier this cake will be to serve. You don't want the pecans to be powder or the apples to be mush, but finely chopped is better than a course chop.
Serves 12-14

Preheat oven to 350
Generously Grease & flour 10" tube pan

2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 eggs
2 cups sugar
1 1/4 cup vegetable oil
2 tsp vanilla
5 cups fresh apples, peeled, cored, and finely chopped
1 cup pecans, finely chopped

Chop pecans in the food processor. Remove and set aside. Chop apples in the food processor. Sift dry ingredients together twice. Beat eggs and sugar until creamy. Add oil and vanilla and beat until smooth. Add dry ingredients and mix well. Stir in apples and pecans. Pour into a greased and floured 10" tube pan.

Bake 1 hour and 10 minutes at 350.

Bao (Baked rolls filled with Asian-style barbecue pork)

2010-04-24T06:19:00.000-07:00

This was Kim Mitchell's recipe. Her son, Roddy, and my older son, Patrick were friends. This is a great party recipe that you can do ahead, and freeze and bake the day of the party.

Makes 125 rolls

Frozen rolls (We always used Rich's Rolls, but any soft dinner roll will do) - buy HALF as many rolls as you want to make because they'll be cut in half

2 lb pork tenderloin, roasted and chopped

2 garlic cloves, minced

2 tbl olive oil

1 medium onion, chopped

2 bottles Chinese BBQ sauce

2 bottles Hoisan sauce

Soy sauce to taste

Worcestershire to taste

Brown sugar

Saute garlic and onions. When translucent, add sauces. Stir and taste, and add soy sauce, Worcestershire, and brown sugar to taste. Add chopped meat. Let cool.

Thaw rolls for 30 minutes. Cut in half. Roll out to a 4" round and fill with about 3/4 tbl of barbecue. Wet sides and pleat and twist to seal barbecue. Place sealed side down on a lightly greased cookie sheet. Let rise lightly covered for about 45 minutes to 1 hour. Bake 13-15 minutes at 350. Can be frozen either baked or unbaked (before they rise).

Ama B's Roquefort Cheese Dip or Spread

2010-04-24T05:55:00.000-07:00

I haven't tried this, but how could it be bad. It's a great way to make any blue cheese go farther. You could serve this as a dip with vegetables or , by adding less milk, with crackers as a spread.

Have all ingredients at room temperature.

6 oz cream cheese

3 oz Roquefort cheese

Milk (enough to achieve desired consistency)

dash tabasco or cayenne pepper

Beat cheeses & tabasco together and add enough milk so that you can dip or spread it.

Chocolate Butter Nut Sauce

2010-04-22T04:21:00.000-07:00

Mom found this recipe in Gourmet magazine years ago. It became a big favorite. Who wouldn't like to have this in the fridge to fancy up some vanilla ice cream. It's quick, easy, do-ahead, and yummy. Because of all the butter, this sauce hardens and forms a shell on the ice cream. It makes a lot, so you can cut the recipe in half or have fabulous left-overs. Feel free to substitute bar chocolate if you don't have chocolate chips. I sometimes change the chocolate from semisweet to dark. Just break up the bar. Also, I prefer pecans to walnuts, but use whatever nuts you like.

2 sticks butter
1 (12 oz) pck semisweet chocolate bits
1 cup chopped walnuts

In a double boiler, over not in simmering water, melt the butter and chocolate. Stir in nuts. Serve slightly warm over ice cream.

Although this recipe calls for a double boiler, you could easily do this in the microwave. I would melt the butter and the chocolate for 2 minutes at a time on power level 5, stirring after each round until melted. Then, stir in the nuts.

Greek Potato Salad

2010-04-21T04:53:00.000-07:00

This recipe comes from the beloved, but now gone, Pappas' restaurant in Tarpon Springs. You don't have to have all the ingredients to make this salad. I don't usually put on green pepper, anchovy, or shrimp.

Potato Salad:
6 baking potatoes
4 whole green onions, finely chopped
1/4 cup fresh parsley, finely chopped
1/2 cup mayonnaise
2-3 tablespoons dressing

Salt to taste

Greek Salad:
1 medium head iceberg lettuce
3 cups potato salad
2 ripe tomatoes cut into 6 wedges each
1 cucumber, peeled and cut lengthwise into 8 fingers
Juice from 1/2 lemon
4 (3-inch-square) portions feta cheese
1 green bell pepper, cut into 8 rings
4 canned beet slices
4 large shrimp, cooked and peeled

12 Greek olives
12 Greek Salonika peppers (from a jar) or pepperoncini peppers
4 to 8 radishes, cut into flowers
4 to 8 whole green onions
anchovies

Dressing
1/2 cup distilled white vinegar
1/2 cup olive oil

1/4 cup water
2 tsp or so of Oregano

1/2 tsp salt, freshly ground black pepper

Make potato salad (makes 3 cups): Cook unpeeled potatoes in unsalted water until tender, about 20 minutes; cool until you can handle them. Peel potatoes; cut into chunks in large bowl. Sprinkle with dressing; add chopped green onions; toss. In small bowl combine parsley, mayonnaise and salt. Add to potatoes; mix well.

Line large platter with outside lettuce leaves; mound potato salad in center. Shred remaining lettuce; place on top of potato salad. Place tomatoes around the outer edge, with a few on top. Place cucumber wedges between tomatoes. Arrange feta on top of salad; place green pepper rings, beets, shrimp and anchovies on top of feta. Place olives, Salonika peppers, radishes and green onions around the edge. Sprinkle with dressing. Serve at once.

Easy Do Ahead Italian menu for a summer evening

2010-04-21T04:39:00.000-07:00

Bruschetta of fresh tomato and basil

Marcella Hazan's Shrimp Spiedini

Greek Potato Salad (You won't need a vegetable since this is dressed with tomatoes, cucumbers, beets, etc.)

Tangerine Sorbet or Lemon Icebox Pie

Big Mama's Raisin Spice Cake

2010-04-17T14:20:00.000-07:00

Another recipe from my father's mother. I've never made this. It's from my mom's recipe box; however, if Big Mama made it, it is sure to be good.

Preheat oven to 350

Grease and flour a loaf pan. I like to line it with Release Aluminum foil also.

1 cup seedless raisins

2 cups hot water

1/2 cup shortening

1 cup sugar

1 1/3 cup all-purpose flour (I like White Lily)

1 tsp soda

1 tsp each ground cloves, cinnamon, and nutmeg

1/2 cup chopped nuts

Simmer raisins in the water for 10 minutes. Remove from heat. Add shortening and stir until melted. Cool to room temperature. Sift together sugar, flour, soda, and spices. Add nuts, stirring to mix. Add all to the raisin mixture. Pour into loaf pan and bake 35 - 40 minutes. Let cool on rack.

Mimoi's Applesauce Cake

2010-04-17T07:52:00.000-07:00

This recipe came from my mother's mother, Flora Irene Riley Jordan. She taught me to make pie crust, dumplings, fried pies, and so many other old fashioned, Southern dishes. She was the second to the youngest of 8 children, born in Oak Grove (now Birmingham), Alabama, in 1908. Her daddy owned a dairy, but died when she was very young. She was always frugal and hated to waste anything. Her oldest son, Jimmy, had an old crab apple tree in his yard, and every year he would pick all those little apples up and bring them to her in paper sacks. Mimoi would peel and slice all those apples and make homemade applesauce. She would use that applesauce to make this cake. It's like a fruitcake in texture--very dense and rich. It keeps a long time.

Aunt Ellen posted this comment: I think Mimoi also would soak cheesecloth in Bourbon and wrap this cake in it, like she did fruit cake. It kept it delicious and moist.

Preheat oven to 275

Grease and flour 2 loaf pans. (I like to line them with Release Aluminum foil. Just place 1 sheet in the pan so that the 2 long sides & the bottom are covered with the foil.

2 1/2 cups unsweetened applesauce

2 cups brown sugar

1 cup butter

4 cups flour

3 tsp soda

1 cup chopped pecans

1 lb. raisins

pinch salt

1 tsp each, cloves and cinnamon

1 tsp vanilla

Cook applesauce, sugar and butter until butter is melted. Sift together flour,soda,salt,cinnamon, and cloves. Add nuts and raisins to dry ingredients. Add butter mixture, stirring to combine. Pour into prepared loaf pans.

Bake 2 1/2 hours.

Hank's Favorite Cheesecake

2010-04-11T07:02:00.000-07:00

This is my dear friend, Debbie's, recipe, and this is her husband's favorite cheesecake. The recipe makes a dense and luscious, New York-style cheesecake with a pastry crust. It is fantastic served with fresh berries, but it is wonderful without any topping as well. According to Debbie, the crust is a little temperamental. Don't worry if it doesn't look perfect, just patch it as necessary. Once the cheesecake is filled and baked, no one will know the difference.

Preheat oven to 400.

Take all the cold stuff out of the fridge and let it come to room temp.

Crust:

1 Cup flour, sifted

1/4 Cup sugar

1/2 tsp vanilla

1 egg yolk

1/4 Cup softened butter

Filling:

5 8 oz pkg cream cheese

1 3/4 Cup sugar

3 tbl flour

a few drops of lemon juice

1/4 tsp vanilla

5 eggs

2 egg yolks

1/4 cup heavy cream

Make Crust: Combine flour, sugar, and vanilla. Add egg yolk and butter. Mix with fingertips until combined and dough sticks together. Form into a ball, wrap, and refrigerate 1 hour.

Lightly grease bottom and sides of 9" springform pan. Disassemble pan.

Roll 1/3 of dough directly onto the bottom of the pan and trip even with the edge. Bake 8-10 minutes or until golden; cool.

Divide remaining dough into 3 parts. Roll each into a strip. Assemble pan and press strips to sides of pan to line completely. Trim to 3/4 the height of the pan. Refrigerate.

Preheat oven to 500.

Make Filling: Beat until combined- cheese, sugar, flour, lemon juice and vanilla. Add eggs and yolks one at a time, beating after each addition until just combined. Beat in cream until just combined. Pour into pan.

Bake 10 minutes.

Reduce temperature to 250 and bake 1 1/2 hours longer.

Cool in pan on wire rack. Refrigerate at least 3 hours.

German Chocolate Cake (from Baker's German's Sweet Chocolate)

2010-04-11T06:39:00.000-07:00

As a child, this was my favorite cake. My mom always made it for my birthday. I still love it, although I don't make it often. This recipe is right off the German's Sweet Chocolate package.

Preheat oven to 350.

Take everything out of the fridge, so that it can come to room temperature.

Prepare 3-9" cake pans: *Cut 3-9" rounds of parchment paper to fit the bottoms of your pans. If you don't have parchment paper, use Release Aluminum Foil or wax paper. Don't skip this step! Spray your pans with Baker's Joy or butter & flour them. Then place the parchment paper in the bottom of the pan. Then spray it with Baker's Joy. *To cut the rounds--tear off a piece of paper large enough to cover your pan. Fold in 1/2, then 1/4, then 1/8, then 1/16. Set the point in the middle of the pan and eyeball where you need to cut. Crease to mark it and then cut. Unfold, and --this always seems like a miracle to me--you have a perfect circle. If it's too big, refold and cut it a little smaller.

Melt in double boiler, over not in water:
4 oz (1 pkg) Baker's German's Sweet chocolate
remove from heat and let cool.

Sift before measuring:

2 1/2 cups cake flour

Resift with:
1 tsp baking soda

1/2 tsp salt

Sift:

2 cups sugar

Beat until soft:

1 cup butter (preferably unsalted)

Add the sugar gradually. Beat until very light and creamy. Beat in, one at a time:

4 egg yolks

Add:
1 tsp vanilla and melted chocolate

With mixer on slowest speed, add the flour to the butter mixture in 3 parts, alternating with thirds of:

1 cup buttermilk

Stir the batter until smooth after each addition. Whip until stiff, but not dry:

4 egg whites

Fold them lightly into the cake batter.

Pour into prepared cake pans and bake about 30-35 minutes. They are done when a toothpick inserted in the middle comes out clean. Remove the cake pans to a rack and let cool before turning the cakes out on to racks to finish cooling. Don't try to ice them until they are thoroughly cool, otherwise your icing will melt and slide off.

Coconut Pecan Frosting (Frost the tops of the cake layers)
Cook in a saucepan over medium heat until thickened (about 12 minutes):
1 cup evaporated milk
1 cup sugar
3 slightly beaten egg yolks
1/2 cup butter
1 tsp vanilla

Stir in:
1 1/3 cups Baker's Angel Flake Coconut
1 cup chopped pecans

Cool until thick enough to spread, beating occasionally. Makes enough to frost tops of 3 layers.

Papa Joe's Favorite Pineapple Icing

2010-04-10T07:12:00.000-07:00

This recipe originally came from my grandmother, Ruby Collum Bratton. We called her Big Mama, a name that suited her to a T. She was from Jemison, Alabama, and she was one of the most extraordinary cooks I've ever known. Lunch, or dinner as she would have called it, was a pull out all the stops affair. It would typically include chicken and dumplings, pot roast, green beans, fried corn (creamed corned if you're from the North), fried okra, greens, a sweet salad like Heavenly Hash, a combination salad (lettuce & tomatoes dressed with mayonnaise), various pickles and relishes, and of course corn bread and rolls. Dessert would depend on the season, but would usually include a cobbler and a cake. In July she would always have peach cobbler, along with a poundcake and fresh peaches. The pineapple cake could be made anytime since it uses canned, crushed pineapple. My grandmother gave this recipe to my mom, and Mama always fixed this for Daddy's birthday.

This icing is not very pretty. If you're one of those people who wants everything to look perfect, do not use this recipe. It's sloppy, runny, and fantastically delicious. Don't worry if it looks a little broken, that's just the way it is.

1 small can Dole's crushed pineapple

1 stick butter

4 cups confectioner's sugar

Beat the butter and add the sugar, creaming until smooth. Add the can of pineapple, along with the juice. Mix thoroughly. It will be runny. Fill and ice a yellow cake.

Four-Egg Cake from Joy of Cooking (1-2-3-4 Cake)

2010-04-09T05:58:00.000-07:00

http://www.thejoykitchen.com/recipe.lasso?recipe=1139&menu=one

I realize that hardly anyone bakes anymore, but I have to post this cake recipe. It's Mom's recipe for the old 1-2-3-4 cake. This was always her go-to recipe. It's the recipe she used to make Daddy's favorite pineapple cake. She shared it with our cook, Oliva, in Mexico, and she made it all the time. Eventually, she quit working for us and opened her own cake business in Hunucma. It's an easy and reliable yellow cake that you can use with any icing--it's great with coconut icing.

Preheat oven to 350.

Take everything out of the fridge, so that it can come to room temperature.

2 2/3 cups cake flour

Resift with:
2 1/4 tsp double-acting baking powder

1/2 tsp salt

Sift:

2 cups sugar

Beat until soft:

1 cup butter (preferably unsalted)

Add the sugar gradually. Beat until very light and creamy. Beat in, one at a time:

4 egg yolks

Add:
1 1/2 tsp vanilla or 1 tsp vanilla and 1/2 tsp almond extract

With mixer on slowest speed, add the flour to the butter mixture in 3 parts, alternating with thirds of:

1 cup milk

Stir the batter until smooth after each addition. Whip until stiff, but not dry:

4 egg whites

Fold them lightly into the cake batter.

Butter Cream Frosting from Julia Child's Kitchen

2010-04-08T14:42:00.000-07:00

Let me start off by saying that this frosting is not quick and easy. It is luscious, creamy, delicious, and once you taste it, you will never want that butter and confectioner sugar icing ever, ever again. Julia says that you can do this by hand, but I wouldn't recommend it. All you need is a hand mixer to make this successfully. Don't be afraid--it may sound intimidating, but it's really pretty easy.

For about 2 cups (enough to fill & frost a 9" cake)

2/3 cup sugar and 3 tbl water in a small saucepan with cover

1 egg and 3 yolks in a stainless saucepan

2 sticks soft, unsalted butter

1 tsp vanilla extract

2-4 oz melted chocolate

Beat the egg yolks in the saucepan until they thicken and lighten in color.

Shaking pan gently by handle, bring sugar & water to boil over high heat; when liquid is perfectly clear, cover for a minute, until bubbles have begun to thicken. Uncover, and boil to the soft-ball stage, 238 degrees.

Immediately, begin beating hot syrup into egg yolks, being careful not to hit the beaters with the syrup (You can do this in a blender if you prefer.).

Set the pan over barely simmering water, and beat slowly until the mixture is too hot for your finger, and has thickened enough to form a fat ribbon when lifted. Remove from heat and beat over cold water until cool. Beat in the butter by 2 tbl bits, add the vanilla and the chocolate. Beat over ice until of spreading consistency.

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Devil's Food Cake Cockaigne from Joy of Cooking

2010-04-08T14:20:00.000-07:00

My favorite chocolate cake, hands down. This is the quintessential American chocolate cake that you want for your birthday. The recipe is word for word from Joy of Cooking, although I have added a few tips of my own, like lining the pans with parchment paper. Don't be tempted to skip this step. It ensures that your cakes will come out of the pans without any problems. Why go to all this trouble and then leave half the cake stuck to the pan--never a good thing. I always top this with Julia Child's buttercream frosting.

Preheat oven to 350.

Take everything out of the fridge, so that it can come to room temperature.

Prepare your cake pans: *Cut 2-9" rounds of parchment paper to fit the bottoms of your pans. If you don't have parchment paper, use Release Aluminum Foil or wax paper. Don't skip this step! Spray your pans with Baker's Joy or butter & flour them. Then place the parchment paper in the bottom of the pan. Then spray it with Baker's Joy. *To cut the rounds--tear off a piece of paper large enough to cover your pan. Fold in 1/2, then 1/4, then 1/8, then 1/16. Set the point in the middle of the pan and eyeball where you need to cut. Crease to mark it and then cut. Unfold, and --this always seems like a miracle to me--you have a perfect circle. If it's too big, refold and cut it a little smaller.

Cook and stir in a double boiler--over not in--hot water:

4 oz. dark chocolate

1/2 cup milk (not skim)

1 Cup light brown sugar, firmly packed

1 egg yolk

Remove from heat when thickened. Sift before measuring:

2 cups cake flour

Resift with:

1 tsp soda

1/2 tsp salt

Sift:

1 cup sugar

Beat until soft:

1/2 cup butter (preferably unsalted)

Add the sugar gradually. Beat until very light and creamy. Beat in, one at a time:

2 egg yolks

With mixer on slowest speed, add the flour to the butter mixture in 3 parts, alternating with thirds of:

1/4 cup water

1/2 cup milk

1 tsp vanilla

Stir the batter until smooth after each addition. Stir in the chocolate custard. Whip until stiff, but not dry:

2 egg whites

Fold them lightly into the cake batter.

Pour into prepared cake pans and bake about 25 minutes. They are done when a toothpick inserted in the middle comes out clean. Remove the cake pans to a rack and let cool before turning the cakes out on to racks to finish cooling. Don't try to ice them until they are thoroughly cool, otherwise your icing will melt and slide off.

Ama B's Sesame Chicken Salad

2010-04-08T07:54:00.000-07:00

This was one of Ama B's church lady recipes. She used to make this for church receptions, but I think that it would be good for a cool supper in the summer. It would also be good with grilled salmon. If you want to make this a quick and easy recipe, buy a roast chicken at the supermarket. Remove the breasts and slice them.

Serves 6-8

1 16 oz pkg. Spaghettini or vermicelli, broken into fourths

3 raw chicken breasts, boned and cut into 1/4" strips

2 tbl. vegetable oil

1/2 C. scallions, finely sliced

1/4 C. sesame seeds, lightly toasted

1/2-1 C. snow peas, blanched

1 C. whole cashews, lightly salted

4-5 lettuce leaves

Dressing:

3 tbl Kikoman soy sauce

3 tbl sesame oil

1 tbl rice vinegar

1 tbl sugar

2 tsp hot chili oil

Cook and drain pasta, rinse in cold water until chilled.

If snow peas are large, cut in half. Blanch snow peas in boiling water, 1-2 minutes. Plunge into ice water, drain, and pat dry.

Make dressing: mix all dressing ingredients together.

(Optional: Marinate chicken in 1 tbl. soy sauce, 1 tbl oil; 1 tbl dry sherry; 1 tsp fresh ginger, grated; 1 glove garlic, minced; 2 tsp cornstarch)

Saute chicken strips in oil until just cooked, remove and cool. Add chicken to pasta, scallions, sesame, snow peas, and cashews. Pour dressing over all and toss. Chill 3 hours or more and serve on lettuce leaves.

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