BAKLAVA
Sugar syrup:
1¼ c sugar
¾ c water
1/3 c honey
1 T fresh lemon juice
3 strips lemon zest (removed in large strips with vegetable peeler)
1 cinnamon stick
5 whole cloves
1/8 tsp salt
Nut filling:
8 oz blanched slivered almonds
4 oz walnuts (I use pecans)
1¼ tsp ground cinnamon
¼ tsp ground cloves
2 T sugar
1/8 tsp salt
Pastry and Butter:
1½ c unsalted butter
1 pkg frozen phyllo dough
For the syrup:
Combine syrup ingredients in small saucepan and bring to full boil over medium-high heat, stirring occasionally to ensure that sugar dissolved. Transfer to 2-cup measuring cup and set aside to cool while making and baking baklava. When syrup is cool, discard spices and lemon zest (can be stored in an airtight container in the fridge for up to 4 days).
For the nut filling:
Pulse almonds in food processor until very finely chopped, about 20 1-second pulses. Transfer to a medium bowl. Pulse the walnuts/pecans in the food processor until very finely chopped, about 15 1-second pulses. Transfer to the bowl with the almonds and toss to combine (measure out 1 T nuts and set aside for garnish). Add cinnamon, cloves, sugar and salt to the nuts, toss well to combine.
To assemble and bake:
Spray a 13 by 9 inch baking pan with Pam. Adjust the oven rack to the lower-middle position and heat oven to 300°. Unwrap and unfold the phyllo dough on a large cutting board. Carefully smooth with hands to flatten. Using the baking pan as a guide, cut sheets in half yielding two stacks roughly the same size as the pan (one may be narrower than the other). Cover the phyllo with a damp tea towel.
Place one phyllo sheet on the bottom of the baking pan and brush until completely covered with butter. Repeat with 7 more phyllo sheets, brushing each with butter.
Evenly distribute about 1 c of nut mixture over the last layer. Cover with another phyllo sheet and dab with butter. Repeat with 5 more phyllo sheets, staggering sheets slightly, if necessary, to cover the nuts and brushing each with butter. Repeat layering with additional 1 c of nut mixture, 6 sheets of phyllo and remaining 1 c of nut mixture. Finish with 8 to 10 sheets of phyllo, brushing each except final sheet with butter. Use the palms of your hands to compress the layers, working from center outward to press out any air pockets. Spoon 4 T melted butter on the top layer and brush to cover all surfaces. Use bread knife or other serrated knife with a pointed tip in gentle sawing motion to cut baklava into squares, rectangles or diamonds.
Bake until golden and crisped, about 1½ hours, rotating baking pan halfway through baking. Immediately after removing baklava from the oven, pour the cooled syrup over the cut lines until about 2 T remain syrup will sizzle). Drizzle remaining syrup over the surface. Garnish centre of each piece with a pinch of the reserved ground nuts. Cool to room temperature on a wire rack (about 3 hours) then cover with foil and let stand at least 8 hours before servicing. Can be wrapped tightly and kept at room temperature for 1 week.
Tuesday, December 13, 2011
- Dolmades (Stuffed Grape Leaves)
Labels:
Main Dishes
DOLMADES
(Stuffed Grape Leaves)
¼ c olive oil
2 large onions, diced
2 celery stocks, finely diced
1 c long grain rice
½ c chopped fresh dill
3 T chopped fresh parsley
3 T chopped mint
½ c lemon juice
salt
pepper
16 oz jar of grape leaves
Juice of 1 lemon
¼ c olive oil
Lemon wedges
Heat ¼ c of the oil in large saucepan. Add onions and celery. Sauté until transparent. Stir in the rice and herbs. Add 3 c water which should cover the mixture. Season with salt and pepper and bring to a boil. Lower the heat and let simmer until the rice is partially cooked, about 10 minutes. Remove from heat and add the lemon juice. Taste and adjust the seasoning. Let cool. Pick out 8-10 grape leaves and line the bottom of a large Dutch oven (they will protect the Dolmades from burning). If the grape leaves have any stems, cut them off and discard them. Place a small amount (original recipe says 1 tsp but I used a bit more) of the mixture in the centre of the stem. Fold the bottom of the leaf over, then fold the sides in and roll up, placing stems down.
Layer the dolmades not on the grape leaves that line the bottom of the pot. Pour the remaining lemon juice and ¼ c olive oil over the Dolmades. Simmer over medium low heat for about 30 minutes (DO NOT BOIL). Remove from heat and let cool for about 20 minutes before removing them.
Serve with lemon wedges.
(Stuffed Grape Leaves)
¼ c olive oil
2 large onions, diced
2 celery stocks, finely diced
1 c long grain rice
½ c chopped fresh dill
3 T chopped fresh parsley
3 T chopped mint
½ c lemon juice
salt
pepper
16 oz jar of grape leaves
Juice of 1 lemon
¼ c olive oil
Lemon wedges
Heat ¼ c of the oil in large saucepan. Add onions and celery. Sauté until transparent. Stir in the rice and herbs. Add 3 c water which should cover the mixture. Season with salt and pepper and bring to a boil. Lower the heat and let simmer until the rice is partially cooked, about 10 minutes. Remove from heat and add the lemon juice. Taste and adjust the seasoning. Let cool. Pick out 8-10 grape leaves and line the bottom of a large Dutch oven (they will protect the Dolmades from burning). If the grape leaves have any stems, cut them off and discard them. Place a small amount (original recipe says 1 tsp but I used a bit more) of the mixture in the centre of the stem. Fold the bottom of the leaf over, then fold the sides in and roll up, placing stems down.
Layer the dolmades not on the grape leaves that line the bottom of the pot. Pour the remaining lemon juice and ¼ c olive oil over the Dolmades. Simmer over medium low heat for about 30 minutes (DO NOT BOIL). Remove from heat and let cool for about 20 minutes before removing them.
Serve with lemon wedges.
- Roasted Greek Potatoes
Labels:
Salads and Vegetables
ROASTED GREEK POTATOES
8 large red potatoes cut into wedges (skins left on)
½ c olive oil
1 T prepared mustard
½ c lemon juice
1 T oregano
3 garlic cloves, sliced
1 c water
salt
pepper
Preheat oven to 400°.
Place the potatoes in a baking pan and pour the oil over them. Mix and coat well. Sprinkle the garlic slices over the potatoes. In a medium size bowl, combine the rest of the ingredients and pour that mixture over the potatoes. Stir to ensure the potatoes are coated. Bake for 1½ hrs, turning at least once, until all of the liquid has been absorbed and the potatoes are golden.
8 large red potatoes cut into wedges (skins left on)
½ c olive oil
1 T prepared mustard
½ c lemon juice
1 T oregano
3 garlic cloves, sliced
1 c water
salt
pepper
Preheat oven to 400°.
Place the potatoes in a baking pan and pour the oil over them. Mix and coat well. Sprinkle the garlic slices over the potatoes. In a medium size bowl, combine the rest of the ingredients and pour that mixture over the potatoes. Stir to ensure the potatoes are coated. Bake for 1½ hrs, turning at least once, until all of the liquid has been absorbed and the potatoes are golden.
Friday, December 9, 2011
- Garides Youvetsi (Shrimp with Tomatoes & Feta)
Labels:
Appetizers
GARIDES YOUVETSI
(Shrimp with Tomatoes and Feta)
1½ lbs jumbo shrimp
4 T olive oil
1 medium onion, chopped fine
4 – 5 garlic cloves, minced
16 oz jar of good quality crushed tomatoes
½ c dry white wine (or Sambuca)
3 tsp oregano
Salt and pepper to taste
½ lb feta cheese, crumbled
Parsley
Shell and devein shrimp. Wash and drain. In skillet, sauté the onions and garlic in olive oil until soft and transparent. Add the shrimp and cook for 1 minute. Add the wine tomatoes and seasonings. Stir in the feta cheese and bake at 400° for about 12 minutes or until the cheese has melted a bit. Remove from oven, sprinkle on the parsley and serve (with pita bread).
Notes:
1. I now will only use Macedonian feta which I think is the best.
(Shrimp with Tomatoes and Feta)
1½ lbs jumbo shrimp
4 T olive oil
1 medium onion, chopped fine
4 – 5 garlic cloves, minced
16 oz jar of good quality crushed tomatoes
½ c dry white wine (or Sambuca)
3 tsp oregano
Salt and pepper to taste
½ lb feta cheese, crumbled
Parsley
Shell and devein shrimp. Wash and drain. In skillet, sauté the onions and garlic in olive oil until soft and transparent. Add the shrimp and cook for 1 minute. Add the wine tomatoes and seasonings. Stir in the feta cheese and bake at 400° for about 12 minutes or until the cheese has melted a bit. Remove from oven, sprinkle on the parsley and serve (with pita bread).
Notes:
1. I now will only use Macedonian feta which I think is the best.
- Spanakopita (Spinach Pies)
Labels:
Appetizers
SPANAKOPITA
(Spinach Pie)
2 big bunches of fresh spinach, washed and stems removed
½ c olive oil
2 medium onions, diced
½ c fresh chopped dill
3 T fresh parsley
½ c fresh chopped mint
2 c crumbled feta cheese
2 T long grain rice
4 eggs
1 pkg frozen phyllo dough
butter (melted)
In a large saucepan heat the olive oil and sauté the onions until soft (don’t brown). Add the spinach and cook until wilted. Remove from heat and drain. When cool, squeeze as much liquid out as you can.
Transfer the drained spinach/onion mixture to a large bowl and add the remaining ingredients except the phyllo and butter. Mix well.
Unwrap the phyllo dough. Take out a sheet and dab that sheet with butter. Place another sheet over the buttered one and dab that new sheet with butter. Take out one last sheet and place it over the second sheet. Do not dab that one with butter. You will now have three sheets. Cut 4 vertical rows. Place 1½ T of spinach mixture at the bottom end of the row. Brush butter along the edges of that row. Fold the phyllo over the filing to form a triangle. Continue to fold the phyllo maintaining the triangular shape. Place on a parchment lined baking sheet and brush with butter. Repeat the process until all of the filling and phyllo is used. At this point you can freeze the pies or bake at 400° until golden (15 – 20 minutes).
Notes:
1. I now will only use Macedonian feta which I think is the best.
2. The night before making the pies put the frozen phyllo dough in the fridge to thaw.
3. Make sure that as you take a sheet of phyllo you cover the remainder with a damp tea towel while you are working.
4. If you are baking frozen pies, do not thaw before baking.
5. The rice helps absorb the liquid and you won’t even notice it in the pies.
(Spinach Pie)
2 big bunches of fresh spinach, washed and stems removed
½ c olive oil
2 medium onions, diced
½ c fresh chopped dill
3 T fresh parsley
½ c fresh chopped mint
2 c crumbled feta cheese
2 T long grain rice
4 eggs
1 pkg frozen phyllo dough
butter (melted)
In a large saucepan heat the olive oil and sauté the onions until soft (don’t brown). Add the spinach and cook until wilted. Remove from heat and drain. When cool, squeeze as much liquid out as you can.
Transfer the drained spinach/onion mixture to a large bowl and add the remaining ingredients except the phyllo and butter. Mix well.
Unwrap the phyllo dough. Take out a sheet and dab that sheet with butter. Place another sheet over the buttered one and dab that new sheet with butter. Take out one last sheet and place it over the second sheet. Do not dab that one with butter. You will now have three sheets. Cut 4 vertical rows. Place 1½ T of spinach mixture at the bottom end of the row. Brush butter along the edges of that row. Fold the phyllo over the filing to form a triangle. Continue to fold the phyllo maintaining the triangular shape. Place on a parchment lined baking sheet and brush with butter. Repeat the process until all of the filling and phyllo is used. At this point you can freeze the pies or bake at 400° until golden (15 – 20 minutes).
Notes:
1. I now will only use Macedonian feta which I think is the best.
2. The night before making the pies put the frozen phyllo dough in the fridge to thaw.
3. Make sure that as you take a sheet of phyllo you cover the remainder with a damp tea towel while you are working.
4. If you are baking frozen pies, do not thaw before baking.
5. The rice helps absorb the liquid and you won’t even notice it in the pies.
Friday, December 2, 2011
- Salsa
Labels:
Sauces and Dips
SALSA
5 lbs tomatoes (about 15 medium)
4 Jalapeno peppers
2 hot chili peppers
1 large Spanish onion, chopped (about 1½ c)
1 large green pepper, chopped (1½ c)
1 large red pepper, chopped (1½ c)
3 cloves garlic, fine chopped
1 can tomato paste
¾ c white vinegar
3 T sugar
1 T pickling salt
2 tsp paprika
3 T chopped cilantro
Blanch tomatoes in boiling water and rinse in cold water. Peel and squeeze out any excess juice. Place tomatoes in a large saucepan.
Remove cores from the peppers and chilies. Chop the peppers, chilies, onion, garlic and cilantro. Add the peppers, onion, garlic, tomato paste, vinegar, sugar, pickling salt, paprika to the tomatoes in the saucepan. Mix well. Bring to a boil over medium heat and simmer, uncovered, for 1 hour, stirring occasionally. Add cilantro and continue cooking for 15 – 30 minutes under desired consistency is reached. Stir occasionally.
Spoon sauce into hot sterilized jars filing to within ½ inch of the top of the jars. Process at the boil for 30 minutes.
Notes:
This year I used:
50 lbs tomatoes
10 large onions
50 assorted red and green peppers
5 Jalapeno peppers
3 hot red chilies (hotter than Jalapeno peppers)
2 orange chilies (milder than Jalapeno peppers)
6 large heads of garlic
12 x each of the other ingredients
Yield: 30 quarts
5 lbs tomatoes (about 15 medium)
4 Jalapeno peppers
2 hot chili peppers
1 large Spanish onion, chopped (about 1½ c)
1 large green pepper, chopped (1½ c)
1 large red pepper, chopped (1½ c)
3 cloves garlic, fine chopped
1 can tomato paste
¾ c white vinegar
3 T sugar
1 T pickling salt
2 tsp paprika
3 T chopped cilantro
Blanch tomatoes in boiling water and rinse in cold water. Peel and squeeze out any excess juice. Place tomatoes in a large saucepan.
Remove cores from the peppers and chilies. Chop the peppers, chilies, onion, garlic and cilantro. Add the peppers, onion, garlic, tomato paste, vinegar, sugar, pickling salt, paprika to the tomatoes in the saucepan. Mix well. Bring to a boil over medium heat and simmer, uncovered, for 1 hour, stirring occasionally. Add cilantro and continue cooking for 15 – 30 minutes under desired consistency is reached. Stir occasionally.
Spoon sauce into hot sterilized jars filing to within ½ inch of the top of the jars. Process at the boil for 30 minutes.
Notes:
This year I used:
50 lbs tomatoes
10 large onions
50 assorted red and green peppers
5 Jalapeno peppers
3 hot red chilies (hotter than Jalapeno peppers)
2 orange chilies (milder than Jalapeno peppers)
6 large heads of garlic
12 x each of the other ingredients
Yield: 30 quarts
Thursday, November 24, 2011
- Apple Pie Cookies
Labels:
Baked Goodies
APPLE PIE COOKIES
Yield: 24 cookies
Crust
2½ c all-purpose flour, plus more for dusting surfaces,
dipping fork
2 T white sugar
1 tsp salt
1 c unsalted butter, very cold (cut into small pieces)
½ c water, very cold
Filling
3 Granny Smith apples
Squeeze of lemon juice
⅓ c white sugar
1 tsp ground cinnamon
Few gratings fresh nutmeg
A pinch of any other spices you like in your apple pie
To finish
1 large egg
Coarse or granulated sugar for garnish
Make your pie dough: Whisk together flour, sugar and salt in the bottom of a large bowl. Using a pastry blender, two forks or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of small peas. Gently stir in the ice water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough in half. Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour or up to two days.
In a small bowl mix the sugar, cinnamon, nutmeg and any other spices you like. In another small bowl whisk an egg with one teaspoon of water until smooth.
On a well-floured counter, roll out your pie dough pretty thin, a little shy of 1/8-inch thick. Use a 2½ inch cookie cutter to cut as many rounds as you can from the dough. Transfer them to parchment-lined sheet pans and keep them in the fridge until you need them. Once you’ve finished the first packet, repeat the process with the second packet of dough.
Peel the apples and chop them into very small pieces. Sprinkle the sugar/spice mixture and toss to combine. Sprinkle with a few drops of lemon juice to prevent browning.
Preheat oven to 350°.
Grab your first disc of chilled dough and lightly dampen it on one side with the water. This is to help it seal. Place about 1 tsp apples on the one disk. Place a second disc of dough on top (I found it easiest to seal it by picking the whole thing up and press the tops and bottoms together with your fingers). Back on the floured counter, cut decorative slits in your “pies”. Dip your fork in the flour and use it to create a decorative crimp on the sealed edges. Brush your cookie with egg wash and sprinkle with coarse sugar. Replace on sheet pan and chill while you prepare the others.
Bake cookies for 25 minutes, or until puffed and bronzed and very pie-like.
Yield: 24 cookies
Crust
2½ c all-purpose flour, plus more for dusting surfaces,
dipping fork
2 T white sugar
1 tsp salt
1 c unsalted butter, very cold (cut into small pieces)
½ c water, very cold
Filling
3 Granny Smith apples
Squeeze of lemon juice
⅓ c white sugar
1 tsp ground cinnamon
Few gratings fresh nutmeg
A pinch of any other spices you like in your apple pie
To finish
1 large egg
Coarse or granulated sugar for garnish
Make your pie dough: Whisk together flour, sugar and salt in the bottom of a large bowl. Using a pastry blender, two forks or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of small peas. Gently stir in the ice water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough in half. Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour or up to two days.
In a small bowl mix the sugar, cinnamon, nutmeg and any other spices you like. In another small bowl whisk an egg with one teaspoon of water until smooth.
On a well-floured counter, roll out your pie dough pretty thin, a little shy of 1/8-inch thick. Use a 2½ inch cookie cutter to cut as many rounds as you can from the dough. Transfer them to parchment-lined sheet pans and keep them in the fridge until you need them. Once you’ve finished the first packet, repeat the process with the second packet of dough.
Peel the apples and chop them into very small pieces. Sprinkle the sugar/spice mixture and toss to combine. Sprinkle with a few drops of lemon juice to prevent browning.
Preheat oven to 350°.
Grab your first disc of chilled dough and lightly dampen it on one side with the water. This is to help it seal. Place about 1 tsp apples on the one disk. Place a second disc of dough on top (I found it easiest to seal it by picking the whole thing up and press the tops and bottoms together with your fingers). Back on the floured counter, cut decorative slits in your “pies”. Dip your fork in the flour and use it to create a decorative crimp on the sealed edges. Brush your cookie with egg wash and sprinkle with coarse sugar. Replace on sheet pan and chill while you prepare the others.
Bake cookies for 25 minutes, or until puffed and bronzed and very pie-like.
Tuesday, November 15, 2011
- Coleslaw Dressing
Labels:
Sauces and Dips
COLESLAW DRESSING
½ c mayonnaise
2 T honey
2 T cider vinegar
1 T Dijon mustard
½ tsp salt
¼ tsp pepper
½ tsp celery seeds (optional and I didn’t use)
Mix all ingredients and refrigerate until needed.
Notes:
1. I tried this after buying a package of broccoli coleslaw and it was great.
2. The recipe is for a coleslaw that uses 8 c of finely shredded cabbage that serves 6.
½ c mayonnaise
2 T honey
2 T cider vinegar
1 T Dijon mustard
½ tsp salt
¼ tsp pepper
½ tsp celery seeds (optional and I didn’t use)
Mix all ingredients and refrigerate until needed.
Notes:
1. I tried this after buying a package of broccoli coleslaw and it was great.
2. The recipe is for a coleslaw that uses 8 c of finely shredded cabbage that serves 6.
Sunday, November 13, 2011
- Cranberry Chutney with Apple and Crystallized Ginger
Labels:
Sauces and Dips
CRANBERRY CHUTNEY WITH
APPLE AND CRYSTALLIZED GINGER
1 tsp vegetable oil
1 shallot, minced
2 tsp finely grated fresh ginger
½ tsp salt
2/3 c water
¼ c cider vinegar
1 c packed brown sugar
12 oz (3 c) fresh or frozen cranberries
2 Granny Smith apples, peeled, cored, and cut into ¼ inch pieces
1/3 c minced crystallized ginger
Heat oil in medium saucepan over medium heat until just shimmering. Add shallot, fresh ginger and salt. Cook, stirring occasionally, until shallot has softened, 1 to 2 minutes.
Add water, vinegar and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1½ c cranberries and apples; return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes.
Add remaining 1½ c cranberries and crystallized ginger; continue to simmer, stirring occasionally, until just beginning to burst, 5 to 7 minutes. Transfer to serving bowl and cool for at least 1 hour before serving (sauce can be refrigerated for up to 3 days).
Notes.
1. I really don’t mess with turkey supper. I made this for a turkey that was not served at Thanksgiving or Christmas so breaking tradition seemed okay. It is yummy and I would make it again!.
APPLE AND CRYSTALLIZED GINGER
1 tsp vegetable oil
1 shallot, minced
2 tsp finely grated fresh ginger
½ tsp salt
2/3 c water
¼ c cider vinegar
1 c packed brown sugar
12 oz (3 c) fresh or frozen cranberries
2 Granny Smith apples, peeled, cored, and cut into ¼ inch pieces
1/3 c minced crystallized ginger
Heat oil in medium saucepan over medium heat until just shimmering. Add shallot, fresh ginger and salt. Cook, stirring occasionally, until shallot has softened, 1 to 2 minutes.
Add water, vinegar and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1½ c cranberries and apples; return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes.
Add remaining 1½ c cranberries and crystallized ginger; continue to simmer, stirring occasionally, until just beginning to burst, 5 to 7 minutes. Transfer to serving bowl and cool for at least 1 hour before serving (sauce can be refrigerated for up to 3 days).
Notes.
1. I really don’t mess with turkey supper. I made this for a turkey that was not served at Thanksgiving or Christmas so breaking tradition seemed okay. It is yummy and I would make it again!.
- Cinnamon Buns
Labels:
Breads
CINNAMON BUNS
3 c milk
6 T butter
6 T sugar
1 T salt
1 tsp sugar
½ c warm water
2 envelopes active dry yeast (4½ tsp)
2 large eggs
9 c flour
¾ c melted butter
1¼ c brown sugar
2 T cinnamon
Preheat oven to 350°.
Scald milk. Stir in butter, 6 T sugar and salt. Cool to lukewarm. Dissolve the 1 tsp sugar in warm water. Sprinkle yeast over water mixture. Let stand in warm place for 10 minutes. Stir. In large mixing bowl, combine lukewarm milk mixture and eggs. Stir in dissolved yeast.
Add 4 – 5 c of the flour and beat well for 10 minutes (I use a stand mixer for this and then transfer the dough to a larger bowl). With a wooden spoon, gradually add enough of the remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, adding additional flour as needed (this is a soft dough). Place dough in a well greased bowl and roll dough over to grease the top. Cover with plastic wrap and let rise in a warm place until dough doubles in size, about 1 hour.
Punch down the dough and turn out onto a lightly floured surface. Divide dough in half. To fill, roll each piece of dough into a 9 x 18 inch rectangle. Spread ¼ c of margarine evenly onto each rectangle (see note). Combine brown sugar and cinnamon. Sprinkle onto the rectangles (see note). Roll dough up like a jelly roll, starting from the long side. Cut into 2 inch slices.
Place remaining ¼ c of melted butter in the bottom of a 16½ x 11½ x 2½ inch pan. Arrange slices in pan and cover loosely with greased wax paper.
Let rise in pan until doubled in size, about 45 – 60 minutes.
Bake for 35 – 40 minutes.
Remove from oven and immediately invert onto a serving tray.
Makes 18 large cinnamon buns.
Notes.
1. Although I use this recipe I don’t mix the brown sugar and cinnamon. I spread softened (not melted) butter on the rectangle (and I use way more butter to cover the surface. I then sprinkle the brown sugar over top (again using more) and then the cinnamon (you guessed it, more). I do not put the melted butter on the bottom of the pan. There is enough goo in my buns to reach the bottom of the buns!
2. I also make 24 smaller (but still a good size) cinnamon buns.
3. I also line the bottom of my pan with parchment paper.
4. Use dental floss to slice the roll – it works great and doesn’t crush the buns.
3 c milk
6 T butter
6 T sugar
1 T salt
1 tsp sugar
½ c warm water
2 envelopes active dry yeast (4½ tsp)
2 large eggs
9 c flour
¾ c melted butter
1¼ c brown sugar
2 T cinnamon
Preheat oven to 350°.
Scald milk. Stir in butter, 6 T sugar and salt. Cool to lukewarm. Dissolve the 1 tsp sugar in warm water. Sprinkle yeast over water mixture. Let stand in warm place for 10 minutes. Stir. In large mixing bowl, combine lukewarm milk mixture and eggs. Stir in dissolved yeast.
Add 4 – 5 c of the flour and beat well for 10 minutes (I use a stand mixer for this and then transfer the dough to a larger bowl). With a wooden spoon, gradually add enough of the remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, adding additional flour as needed (this is a soft dough). Place dough in a well greased bowl and roll dough over to grease the top. Cover with plastic wrap and let rise in a warm place until dough doubles in size, about 1 hour.
Punch down the dough and turn out onto a lightly floured surface. Divide dough in half. To fill, roll each piece of dough into a 9 x 18 inch rectangle. Spread ¼ c of margarine evenly onto each rectangle (see note). Combine brown sugar and cinnamon. Sprinkle onto the rectangles (see note). Roll dough up like a jelly roll, starting from the long side. Cut into 2 inch slices.
Place remaining ¼ c of melted butter in the bottom of a 16½ x 11½ x 2½ inch pan. Arrange slices in pan and cover loosely with greased wax paper.
Let rise in pan until doubled in size, about 45 – 60 minutes.
Bake for 35 – 40 minutes.
Remove from oven and immediately invert onto a serving tray.
Makes 18 large cinnamon buns.
Notes.
1. Although I use this recipe I don’t mix the brown sugar and cinnamon. I spread softened (not melted) butter on the rectangle (and I use way more butter to cover the surface. I then sprinkle the brown sugar over top (again using more) and then the cinnamon (you guessed it, more). I do not put the melted butter on the bottom of the pan. There is enough goo in my buns to reach the bottom of the buns!
2. I also make 24 smaller (but still a good size) cinnamon buns.
3. I also line the bottom of my pan with parchment paper.
4. Use dental floss to slice the roll – it works great and doesn’t crush the buns.
- Butternut Squash Soup
Labels:
Soups
BUTTERNUT SQUASH SOUP
2½ lb butternut squash, peeled, seeded and cut into 2 inch chunks (about 7 c)
2 T unsalted butter
1 leek (white and light green parts only) quartered lengthwise, sliced thin and washed
thoroughly (about 1½ c)
salt and pepper
4 c chicken (or vegetable broth)
1-2 c water
2 sprigs fresh thyme
1 bay leaf
Pinch cayenne pepper
Sour cream (optional)
Place squash in bowl, cover and microwave until paring knife glides easily through flesh (14 – 18 minutes), stirring halfway through. Carefully transfer squash to colander set in bowl (squash will be very hot) and drain for 5 minutes. Reserve liquid.
Melt butter in Dutch oven over medium-high heat. Add squash, leek and 1 tsp salt; cook, stirring occasionally, until squash pieces begin to break down and brown fond forms in bottom of pot (10 – 13 minutes)
Add 2 c broth and scrape bottom of pot to loosen and dissolve fond. Add remaining 2 c broth, reserved squash liquid, 1 c water, thyme sprigs, bay leaf and cayenne. Increase heat to high and bring to simmer. Reduce heat to medium and simmer until leeks are fully tender (6-7 minutes).
Remove and discard bay leaf and thyme sprigs. Use an immersion blender to process soup (or place batches in blender). Thin soup with 1 c water if it is too thick. Season with salt and pepper to taste. Serve with a dollop of sour cream,
Notes.
1. I like this soup because so many that I have tried (and like) have cream or have strong spices that can sometimes hide the squash flavour. This is a more simple (but still delicious) soup.
2½ lb butternut squash, peeled, seeded and cut into 2 inch chunks (about 7 c)
2 T unsalted butter
1 leek (white and light green parts only) quartered lengthwise, sliced thin and washed
thoroughly (about 1½ c)
salt and pepper
4 c chicken (or vegetable broth)
1-2 c water
2 sprigs fresh thyme
1 bay leaf
Pinch cayenne pepper
Sour cream (optional)
Place squash in bowl, cover and microwave until paring knife glides easily through flesh (14 – 18 minutes), stirring halfway through. Carefully transfer squash to colander set in bowl (squash will be very hot) and drain for 5 minutes. Reserve liquid.
Melt butter in Dutch oven over medium-high heat. Add squash, leek and 1 tsp salt; cook, stirring occasionally, until squash pieces begin to break down and brown fond forms in bottom of pot (10 – 13 minutes)
Add 2 c broth and scrape bottom of pot to loosen and dissolve fond. Add remaining 2 c broth, reserved squash liquid, 1 c water, thyme sprigs, bay leaf and cayenne. Increase heat to high and bring to simmer. Reduce heat to medium and simmer until leeks are fully tender (6-7 minutes).
Remove and discard bay leaf and thyme sprigs. Use an immersion blender to process soup (or place batches in blender). Thin soup with 1 c water if it is too thick. Season with salt and pepper to taste. Serve with a dollop of sour cream,
Notes.
1. I like this soup because so many that I have tried (and like) have cream or have strong spices that can sometimes hide the squash flavour. This is a more simple (but still delicious) soup.
Monday, November 7, 2011
- Ponderosa Cake
Labels:
Baked Goodies
PONDEROSA CAKE
1 c butter
2 c sugar
2 eggs, beaten
1 tsp vanilla
3 medium ripe bananas (or thawed from frozen)
3 c flour
2 tsp baking powder
2 tsp baking soda
1 c sour cream
1 tsp cinnamon
½ c brown sugar
1 ½ c chocolate chips
Preheat oven to 350°.
Cream together butter and sugar. Add beaten eggs and beat until smooth. Add vanilla and bananas, mixing until smooth. Sift flour, baking powder and baking soda, add to banana mixture alternately with sour cream, ending with dry ingredients.
Pour half of the batter into a greased 9 x 13 pan.
Combine cinnamon and brown sugar. Sprinkle half of this mixture over the batter in the pan. Top with half of the chocolate chips. Repeat layers.
Bake for 50 minutes until the middle is well set. If underbaked it will sink (experience talking).
Sunday, November 6, 2011
- Raisin Pie Filling
Labels:
Baked Goodies
RAISIN PIE FILLING
3 c sultana raisins
3 c water
1½ tsp lemon juice
1 c white sugar
1 tsp cinnamon
2 T cornstarch
2 T water
2 T butter
Combine raisins, water and lemon juice in a pot. Bring to a boil and continue boiling for 3 minutes. Add sugar and cinnamon and immediately add the cornstarch which has been mixed with a couple of tablespoons of cold water.
Simmer for 3 – 5 minutes until thickened. Add butter and cool before putting mixture into the pie plate.
Bake at 375º for 50 – 60 minutes.
3 c sultana raisins
3 c water
1½ tsp lemon juice
1 c white sugar
1 tsp cinnamon
2 T cornstarch
2 T water
2 T butter
Combine raisins, water and lemon juice in a pot. Bring to a boil and continue boiling for 3 minutes. Add sugar and cinnamon and immediately add the cornstarch which has been mixed with a couple of tablespoons of cold water.
Simmer for 3 – 5 minutes until thickened. Add butter and cool before putting mixture into the pie plate.
Bake at 375º for 50 – 60 minutes.
- Lazy Daisy Cake
Labels:
Baked Goodies
LAZY DAISY CAKE
½ c milk
1 T butter
2 eggs
1 c white sugar
1 tsp vanilla
1 c flour
1 tsp baking powder
½ tsp salt
Preheat oven to 350º. Grease an 8 inch square pan (I use Pam).
Bring milk and butter to a boil in a small saucepan. Once at the boil, remove the pot from the heat.
In the bowl of an electric mixer add the eggs and beat for 1 minute. Add the sugar and vanilla and mix for another minute. Add the flour, baking power and salt, mixing for once minute. Add the milk until incorporated.
Add to pan and bake for 25 – 27 minutes.
Notes:
1. This cake is excellent for strawberry shortcake and is just generally a great white cake.
½ c milk
1 T butter
2 eggs
1 c white sugar
1 tsp vanilla
1 c flour
1 tsp baking powder
½ tsp salt
Preheat oven to 350º. Grease an 8 inch square pan (I use Pam).
Bring milk and butter to a boil in a small saucepan. Once at the boil, remove the pot from the heat.
In the bowl of an electric mixer add the eggs and beat for 1 minute. Add the sugar and vanilla and mix for another minute. Add the flour, baking power and salt, mixing for once minute. Add the milk until incorporated.
Add to pan and bake for 25 – 27 minutes.
Notes:
1. This cake is excellent for strawberry shortcake and is just generally a great white cake.
- Foccacia Bread
Labels:
Breads
FOCCACIA BREAD
1 c warm water
2 tsp yeast
3 c flour
1 T sugar
1 tsp salt
4 T olive oil
Coarse sea salt and freshly ground pepper
1 T chopped thyme
24 pitted black olives or 1 cup chopped onions (see note)
Pour the water into the bowl of a stand mixer fitted with a dough hook and sprinkle in the yeast. Add 1 cup of flour and the sugar and then stir to combine. Let rest for 10 minutes or so, until the yeast activates and bubbles appear on the surface.
Add the rest of the flour, salt, olive oil, pepper, thyme, olives (or onion) and mix well until sough begins to form a ball. Continue kneading for a few minutes until the dough is smooth and elastic. Place in a large, oiled bowl, cover with a towel, and rest in a warm place until the dough doubles, about 1 hour.
Lightly oil your hands then knock down the dough, pressing the air out of it. Knead a few times and then place the dough onto an oiled baking sheet. Pull and press dough across pan until it forms a large, flattened circle and vigorously poke dimples into it with your fingertips. Drizzle with olive oil, coarse salt and pepper and let rise a second time until it doubles again, about 30 minutes.
While you wait, preheat your oven to 450º. Place in oven and bake until it has formed a golden crust but is still soft in the centre, about 25 minutes.
Notes:
1. I am not an olive fan so I put the chopped onion in a sauté pan with the thyme and about 1 T of butter. Once the onion was just starting to turn brown I removed the pan from the heat and allowed the onion to cool. I added the cooled onion instead of the olives.
2. This is super easy and delicious – if you haven’t made foccacia before – try this recipe. Do not be afraid of yeast.
1 c warm water
2 tsp yeast
3 c flour
1 T sugar
1 tsp salt
4 T olive oil
Coarse sea salt and freshly ground pepper
1 T chopped thyme
24 pitted black olives or 1 cup chopped onions (see note)
Pour the water into the bowl of a stand mixer fitted with a dough hook and sprinkle in the yeast. Add 1 cup of flour and the sugar and then stir to combine. Let rest for 10 minutes or so, until the yeast activates and bubbles appear on the surface.
Add the rest of the flour, salt, olive oil, pepper, thyme, olives (or onion) and mix well until sough begins to form a ball. Continue kneading for a few minutes until the dough is smooth and elastic. Place in a large, oiled bowl, cover with a towel, and rest in a warm place until the dough doubles, about 1 hour.
Lightly oil your hands then knock down the dough, pressing the air out of it. Knead a few times and then place the dough onto an oiled baking sheet. Pull and press dough across pan until it forms a large, flattened circle and vigorously poke dimples into it with your fingertips. Drizzle with olive oil, coarse salt and pepper and let rise a second time until it doubles again, about 30 minutes.
While you wait, preheat your oven to 450º. Place in oven and bake until it has formed a golden crust but is still soft in the centre, about 25 minutes.
Notes:
1. I am not an olive fan so I put the chopped onion in a sauté pan with the thyme and about 1 T of butter. Once the onion was just starting to turn brown I removed the pan from the heat and allowed the onion to cool. I added the cooled onion instead of the olives.
2. This is super easy and delicious – if you haven’t made foccacia before – try this recipe. Do not be afraid of yeast.
Sunday, October 23, 2011
- Sweet Potato Aloo Gobi
Labels:
Main Dishes
SWEET POTATO ALOO GOBI
¼ c butter
1 T whole cumin seeds
2 onions, diced
2 tsp ground cinnamon
2 T curry powder
2 large sweet potatoes, peeled and cut into 1 inch chunks
1 head cauliflower, cut into florets
Sprinkle or two of sea salt
Splash or two of water
1 c frozen peas
1 jalapeno pepper, small diced (optional)
1 bunch or cilantro or parsley
Melt the butter in a large skillet over medium heat. Add the cumin seeds and gently fry them for a minute or two to heat them through, removing any shelf staleness and brighten their flavour.
Add the onions and sauté until they have softened. Add the cinnamon and curry powder, stirring well for another minute or so. The direct head of the sauté dramatically brightens the flavours of the spices.
Add the sweet potato chunks and cauliflower florets and stir or toss well to coat them with the spices.
Season with salt, add a splash or two of water, cover with a tight-fitting lid and lower the heat. Continue cooking until the sweet potatoes are tender, another 20 minutes or so.
Just before serving, stir in the peas and cilantro, quickly heating them through.
Notes:
1. I hate cilantro and used about 4 T fresh parsley instead.
2. I added the jalapeno with the sweet potatoes and cauliflowers.
3. I used chicken broth (about ¼ c) instead of water.
4. I served this with basmati rice and loved it! I also made roti but I am not great at it yet. When I am better I will post the recipe!
¼ c butter
1 T whole cumin seeds
2 onions, diced
2 tsp ground cinnamon
2 T curry powder
2 large sweet potatoes, peeled and cut into 1 inch chunks
1 head cauliflower, cut into florets
Sprinkle or two of sea salt
Splash or two of water
1 c frozen peas
1 jalapeno pepper, small diced (optional)
1 bunch or cilantro or parsley
Melt the butter in a large skillet over medium heat. Add the cumin seeds and gently fry them for a minute or two to heat them through, removing any shelf staleness and brighten their flavour.
Add the onions and sauté until they have softened. Add the cinnamon and curry powder, stirring well for another minute or so. The direct head of the sauté dramatically brightens the flavours of the spices.
Add the sweet potato chunks and cauliflower florets and stir or toss well to coat them with the spices.
Season with salt, add a splash or two of water, cover with a tight-fitting lid and lower the heat. Continue cooking until the sweet potatoes are tender, another 20 minutes or so.
Just before serving, stir in the peas and cilantro, quickly heating them through.
Notes:
1. I hate cilantro and used about 4 T fresh parsley instead.
2. I added the jalapeno with the sweet potatoes and cauliflowers.
3. I used chicken broth (about ¼ c) instead of water.
4. I served this with basmati rice and loved it! I also made roti but I am not great at it yet. When I am better I will post the recipe!
Monday, July 18, 2011
- Shanghai Noodles with Bok Choy in Red Curry Sauce
Labels:
Pasta and Rice
SHANGHAI NOODLES WITH BABY BOK CHOY IN RED CURRY SAUCE
(WARNING: SPICY)
Serves 4
8 oz Shanghai noodles (about 1 lb cooked)
1/3 c whole cashews
1 to 2 T Thai red curry paste
2 tsp peanut or vegetable oil
2 cloves garlic, finely minced
1 400 ml can unsweetened coconut milk, shaken
½ c water
Zest and juice of 1 lime
1 T brown sugar
1 T fish sauce
3 baby bok choy, quartered lengthwise and washed thoroughly
1 c julienned carrots
4 small basil leaves and sprouts for garnish
Bring a pot of water to boil over high heat. Cook noodles according to package directions. Drain, rinse and set aside.
Place the cashews in a dry skillet over medium heat and stir until golden and toasted, about 4 to 5 minutes; remove from pan and roughly chop; set aside. Return skillet to medium heat, add curry paste, oil and garlic and cook, stirring often, until garlic is soft and mixture is fragrant, about 2 minutes. Stir in coconut milk and water, reduce heat and simmer 5 minutes. Add lime zest and juice, sugar and fish sauce and continue to cook another 5 minutes. Place bok choy in curry mixture and cover pan. Cook until bok choy is crisp-tender, about 1½ minutes.
Divide noodles among 4 bowls. Top with bok choy and carrots, Spoon curry sauce over noodles and garnish with toasted cashers, basil and sprouts.
Notes:
1. This was a very tasty dish but spicy (and I only used 1 T of red curry paste)!
(WARNING: SPICY)
Serves 4
8 oz Shanghai noodles (about 1 lb cooked)
1/3 c whole cashews
1 to 2 T Thai red curry paste
2 tsp peanut or vegetable oil
2 cloves garlic, finely minced
1 400 ml can unsweetened coconut milk, shaken
½ c water
Zest and juice of 1 lime
1 T brown sugar
1 T fish sauce
3 baby bok choy, quartered lengthwise and washed thoroughly
1 c julienned carrots
4 small basil leaves and sprouts for garnish
Bring a pot of water to boil over high heat. Cook noodles according to package directions. Drain, rinse and set aside.
Place the cashews in a dry skillet over medium heat and stir until golden and toasted, about 4 to 5 minutes; remove from pan and roughly chop; set aside. Return skillet to medium heat, add curry paste, oil and garlic and cook, stirring often, until garlic is soft and mixture is fragrant, about 2 minutes. Stir in coconut milk and water, reduce heat and simmer 5 minutes. Add lime zest and juice, sugar and fish sauce and continue to cook another 5 minutes. Place bok choy in curry mixture and cover pan. Cook until bok choy is crisp-tender, about 1½ minutes.
Divide noodles among 4 bowls. Top with bok choy and carrots, Spoon curry sauce over noodles and garnish with toasted cashers, basil and sprouts.
Notes:
1. This was a very tasty dish but spicy (and I only used 1 T of red curry paste)!
- Summer Peach Cake
Labels:
Desserts
SUMMER PEACH CAKE
2½ lbs fresh peaches, pitted and cut into ½ inch thick wedges
5 T peach schnapps
4 tsp lemon juice
6 T plus 1/3 c granulated sugar
1 c all-purpose flour
1¼ tsp baking powder
¾ tsp salt
½ c packed light brown sugar
2 large eggs
8 T unsalted butter, melted and cooled
¼ c sour cream
1½ tsp vanilla extract
¼ tsp plus ⅛ tsp almond extract
1/3 c panko bread crumbs, crushed fine
Preheat oven to 425°. Adjust oven rack to middle position. Line rimmed baking sheet with aluminum foil and spray with cooking spray. Gently toss 24 peach wedges with 2 T schnapps, 2 tsp lemon juice and 1 T granulated sugar in bowl; set aside.
Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 T schnapps, remaining 2 tsp lemon juice and 2 T granulated sugar in bow. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350° .
Spray 9 inch springform pan with cooking spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 c granulated sugar and eggs in a second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and ¼ tsp almond extract, whisk until combined.
Transfer ½ of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 T granulated sugar and remaining ⅛ tsp almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.
Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack, cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.
Notes:
1. Yummy.
2. It is worth cooking the peaches in advance – results are better tasting peaches and helps to absorb some moisture that would normally cause the fruit to sink.
- Banana Walnut Muffins
Labels:
Baked Goodies
BANANA WALNUT MUFFINS
3 c all-purpose flour
1 T baking powder
½ tsp baking soda
½ tsp fresh ground nutmeg
½ tsp salt
10 T unsalted butter, softened
1 c packed light brown sugar
2 large eggs
1 ½ c plain low-fat yogurt
1 ½ c finely diced bananas
¾ chopped walnuts
Preheat oven to 375°.
Adjust oven rack to lower middle position. Mix flour, baking powder, baking soda, nutmeg and salt in a medium bowl; set aside.
Beat butter and light brown sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in ½ of dry ingredients. Beat in 1/3 of yogurt. Beat in remaining dry ingredients in 2 batches, alternating with yogurt, until incorporated. Fold bananas and walnuts into finished batter.
Spray 12 cup muffin tin with cooking spray or coat lightly with butter. Use large scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on rack to cool slightly, about 5 minutes. Remove muffins from tin.
Notes:
1. I used pecans because I am not fond of walnuts.
2. These were delicious and I will be making them again (and again).
3 c all-purpose flour
1 T baking powder
½ tsp baking soda
½ tsp fresh ground nutmeg
½ tsp salt
10 T unsalted butter, softened
1 c packed light brown sugar
2 large eggs
1 ½ c plain low-fat yogurt
1 ½ c finely diced bananas
¾ chopped walnuts
Preheat oven to 375°.
Adjust oven rack to lower middle position. Mix flour, baking powder, baking soda, nutmeg and salt in a medium bowl; set aside.
Beat butter and light brown sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in ½ of dry ingredients. Beat in 1/3 of yogurt. Beat in remaining dry ingredients in 2 batches, alternating with yogurt, until incorporated. Fold bananas and walnuts into finished batter.
Spray 12 cup muffin tin with cooking spray or coat lightly with butter. Use large scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on rack to cool slightly, about 5 minutes. Remove muffins from tin.
Notes:
1. I used pecans because I am not fond of walnuts.
2. These were delicious and I will be making them again (and again).
Monday, June 13, 2011
- Indonesian Fried Rice
Labels:
Pasta and Rice
INDONESIAN FRIED RICE
5 green or red Thai chiles, stemmed (see note)
7 large shallots , peeled
4 large garlic cloves , peeled
2 T brown sugar
2 T molasses
2 T soy sauce
2 T fish sauce
Salt
2 large eggs
½c vegetable oil
1 recipe Faux Leftover Rice (see recipe below)
12 ozs extra-large shrimp (see note)
4 green onions, sliced thin
Serves 4 to 6
Pulse chiles, 4 shallots, and garlic in food processor until coarse paste is formed, about fifteen 1-second pulses (see note), scraping down sides of bowl as necessary. Transfer mixture to small bowl and set aside. In second small bowl, stir together brown sugar, molasses, soy sauce, fish sauce, and 1¼ tsp salt. Whisk eggs and ¼ tsp salt together in medium bowl.
Thinly slice remaining 3 shallots and place in 12-inch nonstick skillet with oil. Fry over medium heat, stirring constantly, until shallots are golden and crisp, 6 to 10 minutes. Using slotted spoon, transfer shallots to paper towel–lined plate and season with salt to taste. Pour off oil and reserve. Wipe out skillet with paper towels.
Heat 1 tsp reserved oil in now-empty skillet over medium heat until shimmering. Add half of eggs to skillet, gently tilting pan to evenly coat bottom. Cover and cook until bottom of omelet is spotty golden brown and top is just set, about 1½ minutes. Slide omelet onto cutting board and gently roll up into tight log. Using sharp knife, cut log crosswise into 1-inch segments (leaving segments rolled). Repeat with another tsp reserved oil and remaining egg.
Remove rice from refrigerator and break up any large clumps with fingers. Heat 3 T reserved oil in now-empty skillet over medium heat until just shimmering. Add chile mixture and cook until mixture turns golden, 3 to 5 minutes. Add shrimp, increase heat to medium-high, and cook, stirring constantly, until exterior of shrimp is just opaque, about 2 minutes. Push shrimp to sides of skillet to clear center; stir molasses mixture to recombine and pour into center of skillet. When molasses mixture bubbles, add rice and cook, stirring and folding constantly, until shrimp is cooked, rice is heated through, and mixture is evenly coated, about 3 minutes. Stir in green onions, egg and fried shallots. Cook for 2 minutes and serve immediately.
Faux Leftover Rice
2 T vegetable oil
2 c jasmine or long-grain white rice , rinsed (see note)
2 2/3 c water
To rinse the rice, place it in a fine-mesh strainer and rinse under cool water until the water runs clear.
Heat oil in large saucepan over medium heat until shimmering. Add rice and stir to coat grains with oil, about 30 seconds. Add water, increase heat to high, and bring to boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, about 18 minutes. Off heat, remove lid and place clean kitchen towel folded in half over saucepan; replace lid. Let stand until rice is just tender, about 8 minutes. Spread cooked rice onto rimmed baking sheet, set on wire rack, and cool 10 minutes. Transfer to refrigerator and chill for 20 minutes.
Notes:
1. I used 1 Jalapeno pepper (because I can’t take too much heat).
2. Instructions are for the original recipe but I used leftover chicken instead of the shrimp which turned out great.
3. I decided to finely dice the vegetables rather than using the food processor and the dish was delicious. So if you don’t have a food processor – problem solved.
4. I will certainly make this dish again and again!
5 green or red Thai chiles, stemmed (see note)
7 large shallots , peeled
4 large garlic cloves , peeled
2 T brown sugar
2 T molasses
2 T soy sauce
2 T fish sauce
Salt
2 large eggs
½c vegetable oil
1 recipe Faux Leftover Rice (see recipe below)
12 ozs extra-large shrimp (see note)
4 green onions, sliced thin
Serves 4 to 6
Pulse chiles, 4 shallots, and garlic in food processor until coarse paste is formed, about fifteen 1-second pulses (see note), scraping down sides of bowl as necessary. Transfer mixture to small bowl and set aside. In second small bowl, stir together brown sugar, molasses, soy sauce, fish sauce, and 1¼ tsp salt. Whisk eggs and ¼ tsp salt together in medium bowl.
Thinly slice remaining 3 shallots and place in 12-inch nonstick skillet with oil. Fry over medium heat, stirring constantly, until shallots are golden and crisp, 6 to 10 minutes. Using slotted spoon, transfer shallots to paper towel–lined plate and season with salt to taste. Pour off oil and reserve. Wipe out skillet with paper towels.
Heat 1 tsp reserved oil in now-empty skillet over medium heat until shimmering. Add half of eggs to skillet, gently tilting pan to evenly coat bottom. Cover and cook until bottom of omelet is spotty golden brown and top is just set, about 1½ minutes. Slide omelet onto cutting board and gently roll up into tight log. Using sharp knife, cut log crosswise into 1-inch segments (leaving segments rolled). Repeat with another tsp reserved oil and remaining egg.
Remove rice from refrigerator and break up any large clumps with fingers. Heat 3 T reserved oil in now-empty skillet over medium heat until just shimmering. Add chile mixture and cook until mixture turns golden, 3 to 5 minutes. Add shrimp, increase heat to medium-high, and cook, stirring constantly, until exterior of shrimp is just opaque, about 2 minutes. Push shrimp to sides of skillet to clear center; stir molasses mixture to recombine and pour into center of skillet. When molasses mixture bubbles, add rice and cook, stirring and folding constantly, until shrimp is cooked, rice is heated through, and mixture is evenly coated, about 3 minutes. Stir in green onions, egg and fried shallots. Cook for 2 minutes and serve immediately.
Faux Leftover Rice
2 T vegetable oil
2 c jasmine or long-grain white rice , rinsed (see note)
2 2/3 c water
To rinse the rice, place it in a fine-mesh strainer and rinse under cool water until the water runs clear.
Heat oil in large saucepan over medium heat until shimmering. Add rice and stir to coat grains with oil, about 30 seconds. Add water, increase heat to high, and bring to boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, about 18 minutes. Off heat, remove lid and place clean kitchen towel folded in half over saucepan; replace lid. Let stand until rice is just tender, about 8 minutes. Spread cooked rice onto rimmed baking sheet, set on wire rack, and cool 10 minutes. Transfer to refrigerator and chill for 20 minutes.
Notes:
1. I used 1 Jalapeno pepper (because I can’t take too much heat).
2. Instructions are for the original recipe but I used leftover chicken instead of the shrimp which turned out great.
3. I decided to finely dice the vegetables rather than using the food processor and the dish was delicious. So if you don’t have a food processor – problem solved.
4. I will certainly make this dish again and again!
Thursday, June 9, 2011
- French Martini
Labels:
Appetizers
FRENCH MARTINI
1½ oz Vanilla Vodka
¼ oz Chambord raspberry liqueur
¼ oz pineapple juice
1 twist lemon peel
Pour each of the above into a tall bar glass. Shake with ice, pour into a cocktail or martini glass, and serve
1. Yummy!
1½ oz Vanilla Vodka
¼ oz Chambord raspberry liqueur
¼ oz pineapple juice
1 twist lemon peel
Pour each of the above into a tall bar glass. Shake with ice, pour into a cocktail or martini glass, and serve
1. Yummy!
Monday, May 9, 2011
- Guacamole Salad
Labels:
Salads and Vegetables
GUACAMOLE SALAD
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and ½ inch diced
1 (15 oz) can black beans, rinsed and drained
½ c small-diced red onion
2 T minced jalapeňo peppers, seeded (2 peppers) see note
½ tsp freshly granted lime zest
¼ c freshly squeezed lime juice (2 limes)
¼ c olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp minced garlic
¼ tsp ground cayenne pepper
2 ripe Hass avocados, seeded, peeled and ½- inch diced
Place the tomatoes, yellow pepper, black beans, red onion, jalapeňo peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic and cayenne pepper and pour over the vegetables. Toss well.
Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.
Notes:
1. If you are a guacamole lover, as I am, you will love this!
2. I left the jalapeňo peppers out.
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and ½ inch diced
1 (15 oz) can black beans, rinsed and drained
½ c small-diced red onion
2 T minced jalapeňo peppers, seeded (2 peppers) see note
½ tsp freshly granted lime zest
¼ c freshly squeezed lime juice (2 limes)
¼ c olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp minced garlic
¼ tsp ground cayenne pepper
2 ripe Hass avocados, seeded, peeled and ½- inch diced
Place the tomatoes, yellow pepper, black beans, red onion, jalapeňo peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic and cayenne pepper and pour over the vegetables. Toss well.
Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.
Notes:
1. If you are a guacamole lover, as I am, you will love this!
2. I left the jalapeňo peppers out.
- Crispy Potato Roast
Labels:
Salads and Vegetables
CRISPY POTATO ROAST
3 t butter, melted
3 T extra-virgin olive oil
Kosher salt
1/2 to 1 tsp red pepper flakes (optional)
4 lbs. russet potatoes, peeled (smaller diameter potatoes are great, if you can find them)
4 shallots, peeled
8 sprigs thyme
Garnishes (optional): Bits of goat cheese, crumbles of bacon and/or bits of crisped pancetta
Preheat oven to 375 °°.
In a small bowl, combine butter and oil. With a sharp knife or manoline, slice potatoes crosswise very thinly. The original recipe suggests a 9-inch round baking dish (a deep dish pie pan would fit this bill) but I used a cast iron frying pan.
Pour a tablespoon or so of the butter/oil mixture in the bottom and spread it evenly. Sprinkle the oil mixture with a few pinches of coarse salt and red pepper flakes, if using; this will allow you to season both the top and underside of the potatoes. Arrange your potato slices vertically in the dish.
Thinly slice shallots and slide shallot slivers between potato wedges, distributing them as evenly as possible. Brush with remaining oil/butter mixture. Generously season your dish with salt; go easier on the red pepper flakes, if using. Bake 1¼ hours, then arrange thyme sprigs on top and bake until potatoes are cooked through with a crisped top, about 35 minutes more. If casserole seems to brown too fast, cover it with foil to slow it down. Add any garnishes, if using, and serve immediately.
Notes:
1. The slicing is a pain but the dish was really nice. I used cooked, chopped bacon as a garnish.
3 t butter, melted
3 T extra-virgin olive oil
Kosher salt
1/2 to 1 tsp red pepper flakes (optional)
4 lbs. russet potatoes, peeled (smaller diameter potatoes are great, if you can find them)
4 shallots, peeled
8 sprigs thyme
Garnishes (optional): Bits of goat cheese, crumbles of bacon and/or bits of crisped pancetta
Preheat oven to 375 °°.
In a small bowl, combine butter and oil. With a sharp knife or manoline, slice potatoes crosswise very thinly. The original recipe suggests a 9-inch round baking dish (a deep dish pie pan would fit this bill) but I used a cast iron frying pan.
Pour a tablespoon or so of the butter/oil mixture in the bottom and spread it evenly. Sprinkle the oil mixture with a few pinches of coarse salt and red pepper flakes, if using; this will allow you to season both the top and underside of the potatoes. Arrange your potato slices vertically in the dish.
Thinly slice shallots and slide shallot slivers between potato wedges, distributing them as evenly as possible. Brush with remaining oil/butter mixture. Generously season your dish with salt; go easier on the red pepper flakes, if using. Bake 1¼ hours, then arrange thyme sprigs on top and bake until potatoes are cooked through with a crisped top, about 35 minutes more. If casserole seems to brown too fast, cover it with foil to slow it down. Add any garnishes, if using, and serve immediately.
Notes:
1. The slicing is a pain but the dish was really nice. I used cooked, chopped bacon as a garnish.
Tuesday, May 3, 2011
- Coleslaw Dressing
Labels:
Sauces and Dips
COLESLAW DRESSING
½ c mayonnaise
2 T honey
2 T cider vinegar
1 T Dijon mustard
½ tsp salt
¼ tsp pepper
½ tsp celery seeds (optional and I didn’t use)
Mix all ingredients and refrigerate until needed.
Notes:
1. I tried this after buying a package of broccoli coleslaw and it was great.
2. The recipe is for a coleslaw that uses 8 c of finely shredded cabbage that
serves 6.
½ c mayonnaise
2 T honey
2 T cider vinegar
1 T Dijon mustard
½ tsp salt
¼ tsp pepper
½ tsp celery seeds (optional and I didn’t use)
Mix all ingredients and refrigerate until needed.
Notes:
1. I tried this after buying a package of broccoli coleslaw and it was great.
2. The recipe is for a coleslaw that uses 8 c of finely shredded cabbage that
serves 6.
Saturday, April 23, 2011
- Apple Bacon Braised Cabbage
Labels:
Salads and Vegetables
APPLE BACON BRAISED CABBAGE
Serves 6 as a side dish
6 slices of bacon chopped
1 large onion, chopped
1 head of red cabbage, sliced thin or chopped
½ c cider vinegar
1 apple, cored and chopped
Salt and pepper
Crisp the bacon in a large pot over medium-high heat. Fry until evenly browned then add the onion. Continue until the onion softens and lightly browns, stirring up any brown bits from the bottom of pan. Add the cabbage, vinegar and apple and season with salt and pepper. Lower the heat. Stir as the cabbage begins to wilt then cover with a tight-fitting lid and slowly simmer until the cabbage is tender, 15 minutes or so.
Notes:
1. I was yakking on the phone as I was making this and tossed in the cabbage before the onions and it still turned out great. I just kept stirring until the cabbage and onions had broken down and then put the lid on. I took the lid off with about 5 minutes to go and stirred a bit more.
Serves 6 as a side dish
6 slices of bacon chopped
1 large onion, chopped
1 head of red cabbage, sliced thin or chopped
½ c cider vinegar
1 apple, cored and chopped
Salt and pepper
Crisp the bacon in a large pot over medium-high heat. Fry until evenly browned then add the onion. Continue until the onion softens and lightly browns, stirring up any brown bits from the bottom of pan. Add the cabbage, vinegar and apple and season with salt and pepper. Lower the heat. Stir as the cabbage begins to wilt then cover with a tight-fitting lid and slowly simmer until the cabbage is tender, 15 minutes or so.
Notes:
1. I was yakking on the phone as I was making this and tossed in the cabbage before the onions and it still turned out great. I just kept stirring until the cabbage and onions had broken down and then put the lid on. I took the lid off with about 5 minutes to go and stirred a bit more.
Monday, April 4, 2011
- Stewed Lentils & Tomatoes
Labels:
Main Dishes
STEWED LENTILS & TOMATOES
Serves 6
2 tsp olive oil
2 c large diced onions
2 c large diced carrots
1 T minced garlic
1 (28 oz) can plum tomatoes
1 c green lentils (7 oz)
2 c chicken stock
2 tsp curry powder
2 tsp chopped fresh thyme leaves
2 tsp kosher salt
¼ tsp freshly ground black pepper
1 T red wine vinegar
Heat oil in a large saucepan. Add the onions and carrots and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
Meanwhile, place the tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones in the package.
Add the tomatoes, lentils, chicken broth, curry powder, thyme, salt and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.
Notes:
1. I also added pieces of cauliflower after about 25 minutes. Next time (and there will be a next time) I might add chunks of potatoes when adding the lentils.
Monday, March 21, 2011
- Southern Buttermilk Biscuits
Labels:
Breads
SOUTHERN BUTTERMILK BISCUITS
Yield 8-10 biscuits.
2 c all-purpose flour, plus more for dusting the board
¼ tsp baking soda
1 T baking powder
1 tsp kosher salt
6 T unsalted (very cold) butter
¾ c buttermilk (see note)
Preheat oven to 450°.
Combine the dry ingredients in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal (@ 6 pulses). Add the buttermilk and mix JUST until combined (do not overmix). Turn the dough onto a floured board. Gently pat (do not use a rolling bin) the dough out until it is about ½” thick. Use a round cutter to cut out biscuits. Place the biscuits on a cookie sheet with the biscuits touching each other (see note).
Bake for 10 – 12 minutes.
Note:
1. This is the original recipe which said to add more buttermilk if required
and I used at least ½ c more.
2. The recipe notes say that it is really important not to overwork the dough.
3. Apparently the biscuits rise more if they are touching (?).
4. These are the best (plain) biscuits that I have ever tasted.
Yield 8-10 biscuits.
2 c all-purpose flour, plus more for dusting the board
¼ tsp baking soda
1 T baking powder
1 tsp kosher salt
6 T unsalted (very cold) butter
¾ c buttermilk (see note)
Preheat oven to 450°.
Combine the dry ingredients in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal (@ 6 pulses). Add the buttermilk and mix JUST until combined (do not overmix). Turn the dough onto a floured board. Gently pat (do not use a rolling bin) the dough out until it is about ½” thick. Use a round cutter to cut out biscuits. Place the biscuits on a cookie sheet with the biscuits touching each other (see note).
Bake for 10 – 12 minutes.
Note:
1. This is the original recipe which said to add more buttermilk if required
and I used at least ½ c more.
2. The recipe notes say that it is really important not to overwork the dough.
3. Apparently the biscuits rise more if they are touching (?).
4. These are the best (plain) biscuits that I have ever tasted.
Sunday, March 13, 2011
- Tomato Bocconcini Pesto Panini
Labels:
Breads
TOMATO, BOCCONCINI & PESTO PANINI
Yield: 6 sandwiches
2 large ripe beefsteak tomatoes
¾ lb fresh bocconcini
12 slices of your favorite bakery bread, sliced about ½ or ¾ inch thick
1 c pesto (see previous post)
Kosher salt
Fresh ground black pepper
Butter, at room temperature
Preheat your Panini grill.
Core the tomatoes and slice both the tomatoes and the cheese about ¼ inch thick.
Place the bread slices on a work surface. Spread each slice evenly with pesto. Place a layer of cheese (about 2 slices) on half of the bread and cover with a layer of tomato. Sprinkle the tomato with salt and pepper. Place the remaining slices of bread, pesto side down, on top. Spread the top and bottom of each sandwich with softened butter. Grill the sandwiches in batches on the Panini grill for 2 to 3 minutes, until the cheese starts to ooze. Cut each sandwich in half and serve warm.
Yield: 6 sandwiches
2 large ripe beefsteak tomatoes
¾ lb fresh bocconcini
12 slices of your favorite bakery bread, sliced about ½ or ¾ inch thick
1 c pesto (see previous post)
Kosher salt
Fresh ground black pepper
Butter, at room temperature
Preheat your Panini grill.
Core the tomatoes and slice both the tomatoes and the cheese about ¼ inch thick.
Place the bread slices on a work surface. Spread each slice evenly with pesto. Place a layer of cheese (about 2 slices) on half of the bread and cover with a layer of tomato. Sprinkle the tomato with salt and pepper. Place the remaining slices of bread, pesto side down, on top. Spread the top and bottom of each sandwich with softened butter. Grill the sandwiches in batches on the Panini grill for 2 to 3 minutes, until the cheese starts to ooze. Cut each sandwich in half and serve warm.
- Pesto
Labels:
Sauces and Dips
PESTO
¼ c pecans
¼ c pine nuts
3 T diced garlic
5 c fresh basil leaves, packed
1 tsp kosher salt
1 tsp freshly ground black pepper
1½ c good olive oil
1 c freshly grated Parmesan cheese
Place both nuts and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt & pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is puréed. Add the Parmesan and purée for a minute. Use immediately or store the pesto in the fridge or freezer with a thin film of olive oil on top.
Notes:
1. The original recipe called for walnuts, which I do not like, so I substituted the pecans. If you like walnuts I am sure they would be great.
¼ c pecans
¼ c pine nuts
3 T diced garlic
5 c fresh basil leaves, packed
1 tsp kosher salt
1 tsp freshly ground black pepper
1½ c good olive oil
1 c freshly grated Parmesan cheese
Place both nuts and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt & pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is puréed. Add the Parmesan and purée for a minute. Use immediately or store the pesto in the fridge or freezer with a thin film of olive oil on top.
Notes:
1. The original recipe called for walnuts, which I do not like, so I substituted the pecans. If you like walnuts I am sure they would be great.
Thursday, March 10, 2011
- Whole Wheat Goldfish Crackers
Labels:
Breads
WHOLE WHEAT GOLDFISH CRACKERS
Yield: About 100 tiny crackers
1½ c coarsely grated sharp cheddar
4 T butter
½ c whole wheat flour
¼ c all-purpose flour
⅛ tsp onion powder
⅛ to ¼ tsp table salt
Preheat oven to 350°F.
Combine all ingredients in a food processor, running the machine until the dough forms a ball, about two minutes.
If the dough feels warm or soft, wrap it in waxed paper or plastic wrap and chill it in the fridge for 30 to 45 minutes. This also makes it easier to transfer shapes once they are rolled out.
On a lightly floured surface, using a lightly floured rolling pin, roll the dough out 1/8-inch thick. Form shapes with a cookie cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer crackers to an ungreased cookie sheet with a 1/2 inch between them. Bake the crackers on the middle rack for 12 to 15 minutes, or until they are barely browned at the edges. Remove from the oven and set the cookie sheet on a rack to cool.
Yield: About 100 tiny crackers
1½ c coarsely grated sharp cheddar
4 T butter
½ c whole wheat flour
¼ c all-purpose flour
⅛ tsp onion powder
⅛ to ¼ tsp table salt
Preheat oven to 350°F.
Combine all ingredients in a food processor, running the machine until the dough forms a ball, about two minutes.
If the dough feels warm or soft, wrap it in waxed paper or plastic wrap and chill it in the fridge for 30 to 45 minutes. This also makes it easier to transfer shapes once they are rolled out.
On a lightly floured surface, using a lightly floured rolling pin, roll the dough out 1/8-inch thick. Form shapes with a cookie cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer crackers to an ungreased cookie sheet with a 1/2 inch between them. Bake the crackers on the middle rack for 12 to 15 minutes, or until they are barely browned at the edges. Remove from the oven and set the cookie sheet on a rack to cool.
Saturday, March 5, 2011
- Gluten-Free Muffins
Labels:
Baked Goodies
GLUTEN-FREE MUFFINS
Yield: 12 large muffins
3 bananas
2 eggs
½ c raw sugar
½ c creamy peanut butter
1¾ c white rice flour
2 tsp baking powder
1 tsp baking soda
1/3 c butter (melted)
½ c buttermilk
¾ c chocolate chips
Preheat oven to 350°.
Mix first 4 ingredients in a food processor. Blend for 1 minute. Combine dry ingredients in a mixing bowl. When thoroughly mixed, add to food processor, along with the butter and milk. Blend well. Add the chocolate chips and press "pulse" once or twice. Ladle the batter into muffin tins lined with paper liners, filling each liner to the top. Bake for about 16 minutes, or until the muffins are firm to the touch. Top with drizzled chocolate if desired. Cool and serve.
Notes:
1. I made these today for some ladies who are on a gluten-free diet and they said that they were really good.
2. Don’t be afraid to fill the muffin liners to the top, these don’t rise as much as other muffins made with flour.
3. If dairy products are a problem, use ½ cup rice milk mixed with 1 teaspoon lemon juice in place of the buttermilk.
Yield: 12 large muffins
3 bananas
2 eggs
½ c raw sugar
½ c creamy peanut butter
1¾ c white rice flour
2 tsp baking powder
1 tsp baking soda
1/3 c butter (melted)
½ c buttermilk
¾ c chocolate chips
Preheat oven to 350°.
Mix first 4 ingredients in a food processor. Blend for 1 minute. Combine dry ingredients in a mixing bowl. When thoroughly mixed, add to food processor, along with the butter and milk. Blend well. Add the chocolate chips and press "pulse" once or twice. Ladle the batter into muffin tins lined with paper liners, filling each liner to the top. Bake for about 16 minutes, or until the muffins are firm to the touch. Top with drizzled chocolate if desired. Cool and serve.
Notes:
1. I made these today for some ladies who are on a gluten-free diet and they said that they were really good.
2. Don’t be afraid to fill the muffin liners to the top, these don’t rise as much as other muffins made with flour.
3. If dairy products are a problem, use ½ cup rice milk mixed with 1 teaspoon lemon juice in place of the buttermilk.
Tuesday, February 22, 2011
- Chunky Banana Bran Muffins
Labels:
Baked Goodies
CHUNKY BANANA BRAN MUFFINS
Makes 24 muffins
2 c natural wheat bran
2 c buttermilk, shaken
½ c unsalted butter, at room temperature
½ c brown sugar, lightly packed
4 extra large eggs, at room temperature
¾ c unsulfured molasses
2 tsp grated orange zest
1 tsp vanilla extract
3 c all-purpose flour
1½ tsp baking powder
½ tsp baking soda
1 tsp kosher salt
2 c raisins
2 c large-diced banana (2 bananas)
1 c chopped pecans or walnuts
Preheat oven to 350°.
Line muffin tins with paper liners or spray with Pam.
Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment on a high speed for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, one at a time. Scrape the bowl and then add the molasses, orange zest and vanilla (the mixture will look curdled). Add the bran-buttermilk mixture and combine.
In a separate bowl, sift together the flour, baking power, baking soda and salt. With the mixer on low speed, slowly add the flour mixture to the batter and mix just until combined. Don’t overmix! Fold in the raisins, bananas and walnuts with a rubber spatula.
Scoop batter into muffin tins and bake for 25 to 30 minutes, until a cake tester comes out clean. Remove from pans and cool on a wire rack.
Notes:
1. I just made these tonight and they are yummy.
2. I used half raisins and half dried cranberries which worked well.
Makes 24 muffins
2 c natural wheat bran
2 c buttermilk, shaken
½ c unsalted butter, at room temperature
½ c brown sugar, lightly packed
4 extra large eggs, at room temperature
¾ c unsulfured molasses
2 tsp grated orange zest
1 tsp vanilla extract
3 c all-purpose flour
1½ tsp baking powder
½ tsp baking soda
1 tsp kosher salt
2 c raisins
2 c large-diced banana (2 bananas)
1 c chopped pecans or walnuts
Preheat oven to 350°.
Line muffin tins with paper liners or spray with Pam.
Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment on a high speed for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, one at a time. Scrape the bowl and then add the molasses, orange zest and vanilla (the mixture will look curdled). Add the bran-buttermilk mixture and combine.
In a separate bowl, sift together the flour, baking power, baking soda and salt. With the mixer on low speed, slowly add the flour mixture to the batter and mix just until combined. Don’t overmix! Fold in the raisins, bananas and walnuts with a rubber spatula.
Scoop batter into muffin tins and bake for 25 to 30 minutes, until a cake tester comes out clean. Remove from pans and cool on a wire rack.
Notes:
1. I just made these tonight and they are yummy.
2. I used half raisins and half dried cranberries which worked well.
Tuesday, February 15, 2011
- Roasted Butternut Squash Soup
Labels:
Soups
ROASTED BUTTERNUT SQUASH SOUP
& CURRY CONDIMENTS
3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 T olive oil
Kosher salt and freshly ground black pepper
2 to 4 c chicken stock
½ tsp good curry powder
Condiments (see note)
Green onions (sliced on the diagonal)
Flakes sweet coconut, lightly toasted (350° for 5-10 minutes)
Chopped, roasted (salted) cashews
Diced banana
Preheat oven to 425°.
Cut the butternut squash, onions and apples into 1 inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 tsp salt and ½ tsp pepper. Make sure that the squash is in a single layer (if you have too much use 2 pans). Roast for 35 to 45 minutes, tossing occasionally, until very tender.
Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a sieve or use an immersion blender (or a blender). Add some of the stock and coarsely purée. When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 tsp salt and ½ tsp pepper. Taste for seasonings to be sure there’s enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.
Note:
1. This is the quickest and easiest soup ever and it is yummy.
2. I heated the chicken stock in the pot, added the roasted veggies and used
an immersion blender.
3. I did not use any condiments and I loved this soup.
4. One bowl is really filling.
& CURRY CONDIMENTS
3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 T olive oil
Kosher salt and freshly ground black pepper
2 to 4 c chicken stock
½ tsp good curry powder
Condiments (see note)
Green onions (sliced on the diagonal)
Flakes sweet coconut, lightly toasted (350° for 5-10 minutes)
Chopped, roasted (salted) cashews
Diced banana
Preheat oven to 425°.
Cut the butternut squash, onions and apples into 1 inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 tsp salt and ½ tsp pepper. Make sure that the squash is in a single layer (if you have too much use 2 pans). Roast for 35 to 45 minutes, tossing occasionally, until very tender.
Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a sieve or use an immersion blender (or a blender). Add some of the stock and coarsely purée. When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 tsp salt and ½ tsp pepper. Taste for seasonings to be sure there’s enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.
Note:
1. This is the quickest and easiest soup ever and it is yummy.
2. I heated the chicken stock in the pot, added the roasted veggies and used
an immersion blender.
3. I did not use any condiments and I loved this soup.
4. One bowl is really filling.
Friday, February 11, 2011
- Rum Raisin Rice Pudding
Labels:
Desserts
RUM RAISIN RICE PUDDING
Serves 6 – 8
¾ c raisins
2 T dark rum
¾ c white basmati rice
½ tsp kosher salt
5 c half-and-half, divided
½ c sugar
1 extra large egg, beaten
1½ tsp vanilla extract
½ tsp cinnamon
In a small bowl, combine the raisins and rum. Set aside.
Combine the rice and salt with 1½ cups water in a medium heavy-bottomed stainless steel saucepan. Bring to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed (if you stove is very hot, pull the pan halfway off the burner).
Stir in 4 cups of half-and-half and the sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, cinnamon, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.
Notes:
1. I added the cinnamon to the recipe because I like the flavor in rice pudding.
2. Once made I put the rice pudding in the oven for about 20 minutes to keep warm.
3. The rice pudding thickens as it cools. If you take if from the fridge you can add extra cream or milk to thin it out.
Serves 6 – 8
¾ c raisins
2 T dark rum
¾ c white basmati rice
½ tsp kosher salt
5 c half-and-half, divided
½ c sugar
1 extra large egg, beaten
1½ tsp vanilla extract
½ tsp cinnamon
In a small bowl, combine the raisins and rum. Set aside.
Combine the rice and salt with 1½ cups water in a medium heavy-bottomed stainless steel saucepan. Bring to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed (if you stove is very hot, pull the pan halfway off the burner).
Stir in 4 cups of half-and-half and the sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, cinnamon, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.
Notes:
1. I added the cinnamon to the recipe because I like the flavor in rice pudding.
2. Once made I put the rice pudding in the oven for about 20 minutes to keep warm.
3. The rice pudding thickens as it cools. If you take if from the fridge you can add extra cream or milk to thin it out.
Sunday, January 30, 2011
- Baked Potato Soup
Labels:
Soups
BAKED POTATO SOUP
Serves 6
1 head garlic (roasted)
1 large clove of garlic (minced)
Olive oil
3 T unsalted butter
2 medium leeks, white and light green parts halved lengthwise, washed, and chopped small
6 c chicken or vegetable broth (I used 5 cups and then added the extra cup after pureeing)
2 bay leaves
¾ tsp salt
2½ pounds russet potatoes, peeled and cut into 1/2-inch cubes
⅓ c sour cream
Ground black pepper
Toppings (optional):
Minced fresh chives or scallions
Bacon bits
Sour cream
Grated cheddar
Rinse the head of garlic to remove any outside grit or dirt. Cut the top third off the head and peel any loose papery skins off the bottom two-thirds. Place the head in a piece of tinfoil and drizzle olive oil over the exposed part. Wrap the foil around the whole head and bake at 375° for 20 minutes or until the head is soft. Squeeze the garlic cloves out of their skins and mash.
In a large, heavy pot or Dutch oven, melt the butter over medium heat. Add leeks and cook them until soft (but not brown), about 5 minutes. Add the minced clove of garlic and cook another minute. Add the broth, bay leaves and 3/4 teaspoon salt. Add the potatoes and continue to simmer, partially covered, until potatoes are tender, about 15 to 20 minutes. Add the mashed garlic.
Discard bay leaves. Add sour cream to soup and cook for another 2 to 3 minutes. Adjust seasonings, adding more salt and pepper to taste. Using immersion blender, process soup until chunky-creamy, leaving lots of potato texture intact. (Alternatively, transfer a portion of the potatoes and broth to a food processor or blender and puree until smooth.) Serve with whatever makes you happy on top, or nothing at all.
Notes:
1. The name of the recipe is implies that you bake the potatoes first but rather, you make the soup and top it as you would a baked potato.
Serves 6
1 head garlic (roasted)
1 large clove of garlic (minced)
Olive oil
3 T unsalted butter
2 medium leeks, white and light green parts halved lengthwise, washed, and chopped small
6 c chicken or vegetable broth (I used 5 cups and then added the extra cup after pureeing)
2 bay leaves
¾ tsp salt
2½ pounds russet potatoes, peeled and cut into 1/2-inch cubes
⅓ c sour cream
Ground black pepper
Toppings (optional):
Minced fresh chives or scallions
Bacon bits
Sour cream
Grated cheddar
Rinse the head of garlic to remove any outside grit or dirt. Cut the top third off the head and peel any loose papery skins off the bottom two-thirds. Place the head in a piece of tinfoil and drizzle olive oil over the exposed part. Wrap the foil around the whole head and bake at 375° for 20 minutes or until the head is soft. Squeeze the garlic cloves out of their skins and mash.
In a large, heavy pot or Dutch oven, melt the butter over medium heat. Add leeks and cook them until soft (but not brown), about 5 minutes. Add the minced clove of garlic and cook another minute. Add the broth, bay leaves and 3/4 teaspoon salt. Add the potatoes and continue to simmer, partially covered, until potatoes are tender, about 15 to 20 minutes. Add the mashed garlic.
Discard bay leaves. Add sour cream to soup and cook for another 2 to 3 minutes. Adjust seasonings, adding more salt and pepper to taste. Using immersion blender, process soup until chunky-creamy, leaving lots of potato texture intact. (Alternatively, transfer a portion of the potatoes and broth to a food processor or blender and puree until smooth.) Serve with whatever makes you happy on top, or nothing at all.
Notes:
1. The name of the recipe is implies that you bake the potatoes first but rather, you make the soup and top it as you would a baked potato.
Tuesday, January 25, 2011
- Mini Banana Muffins
Labels:
Baked Goodies
MINI BANANA MUFFINS
(great for kids)
3 bananas
1 tsp cinnamon
1 egg
1 tsp baking soda
1 tsp baking powder
½ tsp sea salt
1½ c whole wheat flour
⅓ c melted unsalted butter
Mash the bananas (thawed bananas work also) and add the cinnamon and egg to the mash. In a separate bowl mix together the soda, baking powder, sea salt and flour. Add the dry mixture to the mash and then add the melted butter until it is just incorporated.
Spray a 24 mini muffin tin (or 2 x 12 tins) with Pam. Add the mixture to the tins and bake at 375° for 20 minutes.
Notes:
1. My 1 year old granddaughter loves these.
2. If using 2 x 12 tins bake them separately.
(great for kids)
3 bananas
1 tsp cinnamon
1 egg
1 tsp baking soda
1 tsp baking powder
½ tsp sea salt
1½ c whole wheat flour
⅓ c melted unsalted butter
Mash the bananas (thawed bananas work also) and add the cinnamon and egg to the mash. In a separate bowl mix together the soda, baking powder, sea salt and flour. Add the dry mixture to the mash and then add the melted butter until it is just incorporated.
Spray a 24 mini muffin tin (or 2 x 12 tins) with Pam. Add the mixture to the tins and bake at 375° for 20 minutes.
Notes:
1. My 1 year old granddaughter loves these.
2. If using 2 x 12 tins bake them separately.
Sunday, January 16, 2011
- Crescent Jam and Cheese Cookies
Labels:
Baked Goodies
CRESCENT JAM AND CHEESE COOKIES
Makes about 30 cookies
1 c unsalted butter, softened
1 c ricotta cheese
2 T sour cream
¼ tsp vanilla
2 c all-purpose flour, plus additional for rolling cookies out
¼ tsp salt
Jam or preserves (I used seedless raspberry)
Milk, for brushing cookies
Icing sugar, for dusting
Cream butter in a large bowl with an electric mixer until smooth. Add the ricotta cheese and combine. Add the sour cream and vanilla and combine the mixture well. Whisk or sift together flour and salt in a separate bowl and gradually blend it into the cheese mixture. Wrap the dough in plastic and chill it for at least 3 hours.
Preheat oven to 400°.
Roll one-quarter of the dough out very thinly on a lightly floured surface and chill the remaining dough until it is to be used. Cut the dough into 3-inch squares and put about ½ tsp jam or preserves in the center of each. Fold the dough in half on the diagonal, pressing firmly down to seal the two sides around the jam. Roll the triangle into crescents, starting at the wide end. Arrange crescents on a baking sheet about 1 inch apart, brush them lightly with milk and bake them for 15 to 20 minutes, until they are golden. Transfer the cookies to a wire rack and dust them with powdered sugar.
Notes:
1. Yum!
Makes about 30 cookies
1 c unsalted butter, softened
1 c ricotta cheese
2 T sour cream
¼ tsp vanilla
2 c all-purpose flour, plus additional for rolling cookies out
¼ tsp salt
Jam or preserves (I used seedless raspberry)
Milk, for brushing cookies
Icing sugar, for dusting
Cream butter in a large bowl with an electric mixer until smooth. Add the ricotta cheese and combine. Add the sour cream and vanilla and combine the mixture well. Whisk or sift together flour and salt in a separate bowl and gradually blend it into the cheese mixture. Wrap the dough in plastic and chill it for at least 3 hours.
Preheat oven to 400°.
Roll one-quarter of the dough out very thinly on a lightly floured surface and chill the remaining dough until it is to be used. Cut the dough into 3-inch squares and put about ½ tsp jam or preserves in the center of each. Fold the dough in half on the diagonal, pressing firmly down to seal the two sides around the jam. Roll the triangle into crescents, starting at the wide end. Arrange crescents on a baking sheet about 1 inch apart, brush them lightly with milk and bake them for 15 to 20 minutes, until they are golden. Transfer the cookies to a wire rack and dust them with powdered sugar.
Notes:
1. Yum!
Monday, January 10, 2011
- Sauteed Mushrooms with Spinach
Labels:
Salads and Vegetables
SAUTÉED MUSHROOMS WITH SPINACH
3 T butter
1 lb button mushrooms, cleaned and sliced thinly
1 large onion, peeled and chopped
½ c sherry, Marsala, Madeira or port (see note)
Salt & pepper
4 handfuls of baby spinach
Heat a large skillet over medium-high heat and melt the butter. When it begins to foam, add mushrooms and onions and sauté until they begin to carmelize.
Deglaze the pan with sherry, season with salt & pepper and cook down, scraping up any brown bits from the bottom of the pan.
When the sherry has reduced, add spinach and stir until it has wilted. Adjust seasonings and serve immediately.
Serves 4
Notes:
1. I substituted the liquor with balsamic vinegar (about ¼ c) because there were children being served and notwithstanding that I always thought that cooking actually “cooked” out the alcohol, it doesn’t.
2. Nice, easy side dish.
3 T butter
1 lb button mushrooms, cleaned and sliced thinly
1 large onion, peeled and chopped
½ c sherry, Marsala, Madeira or port (see note)
Salt & pepper
4 handfuls of baby spinach
Heat a large skillet over medium-high heat and melt the butter. When it begins to foam, add mushrooms and onions and sauté until they begin to carmelize.
Deglaze the pan with sherry, season with salt & pepper and cook down, scraping up any brown bits from the bottom of the pan.
When the sherry has reduced, add spinach and stir until it has wilted. Adjust seasonings and serve immediately.
Serves 4
Notes:
1. I substituted the liquor with balsamic vinegar (about ¼ c) because there were children being served and notwithstanding that I always thought that cooking actually “cooked” out the alcohol, it doesn’t.
2. Nice, easy side dish.
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