LEMON RICE
¾ c celery, chopped
½ cup onion, chopped
1 to 2 cloves garlic, minced
⅓ c butter
1½ c basmati rice
2½ c water
½ tsp salt
pepper
¼ c lemon juice
1 T lemon rind
¼ to ½ c chopped parsley
dill, tarragon, thyme, lemon thyme (optional)
Sauté celery, onion and garlic in butter until tender. Add rice and cook briefly, stirring. Add water and salt and cook until rice is just done. Add remaining ingredients and mix well.
Monday, May 14, 2012
Sunday, May 6, 2012
- Maple Nut Pear Scones
Labels:
Breads
Maple Nut Pear Scones
Scones:
3 c flour
⅓ c sugar
2 tsp baking powder
1 tsp cinnamon
½ tsp baking soda
¼ tsp salt
¾ c cold butter
¾ buttermilk, light or heavy cream
1 tsp pure maple extract
1 c peeled and diced pears (about 1 ½ pears)
½ c chopped pecans or walnuts
½ T sugar for topping
Maple Pear Butter:
1 large very ripe pear, peeled, cored and mashed
¼ c soft butter
1½ T maple syrup
Preheat oven to 400°
To prepare butter: in a small saucepan, simmer mashed pear over medium heat for about 15 minutes or until liquid has evaporated (pear will begin to stick to pan at this point). Let cool slightly and stir in butter and maple syrup. Let stand at room temperature to thicken (butter can be prepared ahead and stored in fridge).
To prepare scones: combine first six dry ingredients in a medium bowl. Grate butter into the dry mixture. Stir in the buttermilk, maple extract, pears and pecans. Turn mixture onto a lightly floured board and knead several times until dough is smooth. Press into a 10-inch circle and using a sharp knife cut into 10 wedges. Place wedges 1-inches apart on a baking sheet that has been lined with parchment paper. Sprinkle lightly with ½ T sugar. Bake for 20 minutes or until golden brown. Serve warm with butter.
Notes:
1. Some time ago I came across a recipe that required you to grate butter. This was a fabulous tip and I always grate butter for pie crusts, biscuits and scones.
Scones:
3 c flour
⅓ c sugar
2 tsp baking powder
1 tsp cinnamon
½ tsp baking soda
¼ tsp salt
¾ c cold butter
¾ buttermilk, light or heavy cream
1 tsp pure maple extract
1 c peeled and diced pears (about 1 ½ pears)
½ c chopped pecans or walnuts
½ T sugar for topping
Maple Pear Butter:
1 large very ripe pear, peeled, cored and mashed
¼ c soft butter
1½ T maple syrup
Preheat oven to 400°
To prepare butter: in a small saucepan, simmer mashed pear over medium heat for about 15 minutes or until liquid has evaporated (pear will begin to stick to pan at this point). Let cool slightly and stir in butter and maple syrup. Let stand at room temperature to thicken (butter can be prepared ahead and stored in fridge).
To prepare scones: combine first six dry ingredients in a medium bowl. Grate butter into the dry mixture. Stir in the buttermilk, maple extract, pears and pecans. Turn mixture onto a lightly floured board and knead several times until dough is smooth. Press into a 10-inch circle and using a sharp knife cut into 10 wedges. Place wedges 1-inches apart on a baking sheet that has been lined with parchment paper. Sprinkle lightly with ½ T sugar. Bake for 20 minutes or until golden brown. Serve warm with butter.
Notes:
1. Some time ago I came across a recipe that required you to grate butter. This was a fabulous tip and I always grate butter for pie crusts, biscuits and scones.
- Banana Crepe Cake
Labels:
Desserts
Banana Crepe Cake
Crepes:
4 T butter, melted and cooled slightly, plus extra for greasing pan
1 large ripe banana (should yield about ½ cup pureed)
1c milk
¾ c flour
4 large eggs
2 T light brown sugar
½ tsp vanilla extract
¼ tsp table salt
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg
Pinch of ground cloves
Filling:
8 oz cream cheese, well-softened
1½ c plain Greek Yogurt
⅓ c white sugar
½ tsp vanilla extract
Butterscotch Topping
(¼ recipe under Sauces & Dips)
Crepe Batter:
Blend banana in a food processor or use a hand blender (as I did), blending until totally smooth. Add melted butter, blend again. Add remaining ingredients and blend until they are all combined. Transfer batter, which will look pretty thin, to a bowl, cover with plastic wrap and chill for at least an hour, preferably overnight, and up to 2 days. When you remove the batter stir to re-distribute.
Heat a medium skillet or crepe pan over medium-high heat. Once heated, brush pan thinly with melted butter (a silicone pastry brush works great). Pour about ¼ c batter into the skillet, swirling it until it evenly coats the bottom and cook, undisturbed, until the bottom is golden and the top is set, about 2 – 3 minutes. Flip the crepe and cook for another 30 seconds on the other side, before transferring to a plate to cool. Repeat until the batter is used up, stacking the crepes on top of each other (they won’t stick). You should get about 11-12 crepes. Cool completely.
Filling:
Whip cream cheese until fluffy, then beat in yogurt, ½ c at a time. When fully combined, add sugar and vanilla, beating until rich about fluffy for about another minute.
Assembly:
Lay first crepe on a cake plate or serving platter. Spread with ½ c of the yogurt-cream cheese filling. Repeat with all but the last remaining crepe, which should be stacked but have no filling on top as it is the lid.
Top with cooled Butterscotch Topping (recipe is under sauces).
Notes:
1. I read the recipe before I made it but somehow forgot (as I often do) the part about chilling the crepe batter – I forged ahead and they turned out great.
2. The original recipe (which is ¼ of the amounts in my posted Butterscotch Sauce is) calls for you to top the entire crepe with the cooled Butterscotch Topping. I made the topping and served it warm over the cooled crepe cake and then sprinkled the nuts over the top. It is for that reason that I increased the amount. In fact I could have poured the sauce in a glass and drank it – it is that good!
- Butterscotch Topping
Labels:
Sauces and Dips
Butterscotch Topping
2 c whipping cream
1 c packed dark brown sugar
4 T unsalted butter, at room temperature
2 tsp vanilla extract
1 tsp flaky sea salt, or to taste
2 c chopped pecans or walnuts, toasted (optional)
Combine the cream, brown sugar and butter in the bottom of a medium, heavy saucepan over medium-high heat. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes, stirring occasionally in the beginning and more frequently as it reduces and thickens. You’ll know it’s done when it becomes thick and smells toasty. Stir in the vanilla and salt, then the nuts (if using).
2 c whipping cream
1 c packed dark brown sugar
4 T unsalted butter, at room temperature
2 tsp vanilla extract
1 tsp flaky sea salt, or to taste
2 c chopped pecans or walnuts, toasted (optional)
Combine the cream, brown sugar and butter in the bottom of a medium, heavy saucepan over medium-high heat. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes, stirring occasionally in the beginning and more frequently as it reduces and thickens. You’ll know it’s done when it becomes thick and smells toasty. Stir in the vanilla and salt, then the nuts (if using).
Tuesday, April 24, 2012
- Mac and Cheese
Labels:
Main Dishes
Mac and Cheese
2 T olive oil
1 lb chicken breasts cut into small pieces
Salt & pepper
1 small onion, chopped
1 lb macaroni elbows or similar shaped pasta
2½ c raw broccoli florets
3 T butter
3 T flour
½ tsp cayenne pepper
1 tsp paprika
3 c milk
1 c chicken stock
3 c grated sharp Cheddar cheese
1 T Dijon mustard
Heat a medium pan over medium to medium-high heat. Add the olive oil and chicken. Season with salt and pepper. Sauté a couple of minutes then add the onion and cook another 5 to 7 minutes until the onion is tender and the chicken is cooked through. Turn off the heat and reserve.
To boiling pasta water add the pasta and salt (to season the water). Cook 5 minutes, then add the broccoli. Cook another 3 or more minutes until the pasta is cooked to al dente and the florets are just tender.
While the pasta cooks, heat a medium saucepan over medium heat. Add the butter and melt, then add the flour, cayenne and paprika, whisking together over the heat until the roux bubbles and then cook 1 minute more. Whisk in the milk and stock and raise the heat a little to bring the sauce to a quick boil. Simmer the sauce to thicken (about 5 minutes).
Drain the pasta and broccoli. Add back to the pot and add the chicken to the pot.
Add the cheese to the milk sauce and stir until the cheese is melted. Stir in the mustard and season with salt and pepper. Pour the sauce over the pasta mixture and stir to combine. Adjust seasonings and transfer to a large serving platter.
Notes:
1. I thought this was a great twist on the usual mac and cheese. I actually put it in a casserole dish, sprinkled a bit more cheese over top and baked in a low oven (325°) for about 20 minutes.
2 T olive oil
1 lb chicken breasts cut into small pieces
Salt & pepper
1 small onion, chopped
1 lb macaroni elbows or similar shaped pasta
2½ c raw broccoli florets
3 T butter
3 T flour
½ tsp cayenne pepper
1 tsp paprika
3 c milk
1 c chicken stock
3 c grated sharp Cheddar cheese
1 T Dijon mustard
Heat a medium pan over medium to medium-high heat. Add the olive oil and chicken. Season with salt and pepper. Sauté a couple of minutes then add the onion and cook another 5 to 7 minutes until the onion is tender and the chicken is cooked through. Turn off the heat and reserve.
To boiling pasta water add the pasta and salt (to season the water). Cook 5 minutes, then add the broccoli. Cook another 3 or more minutes until the pasta is cooked to al dente and the florets are just tender.
While the pasta cooks, heat a medium saucepan over medium heat. Add the butter and melt, then add the flour, cayenne and paprika, whisking together over the heat until the roux bubbles and then cook 1 minute more. Whisk in the milk and stock and raise the heat a little to bring the sauce to a quick boil. Simmer the sauce to thicken (about 5 minutes).
Drain the pasta and broccoli. Add back to the pot and add the chicken to the pot.
Add the cheese to the milk sauce and stir until the cheese is melted. Stir in the mustard and season with salt and pepper. Pour the sauce over the pasta mixture and stir to combine. Adjust seasonings and transfer to a large serving platter.
Notes:
1. I thought this was a great twist on the usual mac and cheese. I actually put it in a casserole dish, sprinkled a bit more cheese over top and baked in a low oven (325°) for about 20 minutes.
Monday, March 19, 2012
- Sugar Cookie Puzzle
Labels:
Baked Goodies
SUGAR COOKIE PUZZLE
3 c flour
1 tsp baking powder
½ tsp salt
1 c butter, softened
1¼ c white sugar
3 eggs
1 tsp vanilla extract
Combine flour, baking powder and salt. Stir until blended. Cream the butter and sugar together with an electric mixer until light and fluffy. Beat in the eggs and vanilla. Stir the flour mixture into the creamed mixture. Mix well. Form dough into 3 balls. Wrap each ball in plastic wrap and chill for 2 hours for easy handling.
Preheat oven to 350°.
Roll the dough out on a floured surface, one ball at a time, to an 8 x 10 rectangle that is about ¼ inch thick. Using a large spatula, transfer the dough onto a baking sheet that has been greased or lined with parchment paper.
Bake for 15 – 18 minutes, or until light golden around the edges. Remove from the oven and using cookie cutters, immediately cut shapes (like a puzzle) while still soft. Cool completely.
Notes:
1. The original recipe adds: Pack the pieces into a box with a note “Assembly required before eating”.
2. I made these for a kids Christmas party and decorated with Christmas colors – the kids loved them.
3 c flour
1 tsp baking powder
½ tsp salt
1 c butter, softened
1¼ c white sugar
3 eggs
1 tsp vanilla extract
Combine flour, baking powder and salt. Stir until blended. Cream the butter and sugar together with an electric mixer until light and fluffy. Beat in the eggs and vanilla. Stir the flour mixture into the creamed mixture. Mix well. Form dough into 3 balls. Wrap each ball in plastic wrap and chill for 2 hours for easy handling.
Preheat oven to 350°.
Roll the dough out on a floured surface, one ball at a time, to an 8 x 10 rectangle that is about ¼ inch thick. Using a large spatula, transfer the dough onto a baking sheet that has been greased or lined with parchment paper.
Bake for 15 – 18 minutes, or until light golden around the edges. Remove from the oven and using cookie cutters, immediately cut shapes (like a puzzle) while still soft. Cool completely.
Notes:
1. The original recipe adds: Pack the pieces into a box with a note “Assembly required before eating”.
2. I made these for a kids Christmas party and decorated with Christmas colors – the kids loved them.
Saturday, February 25, 2012
- Very Chocolate Chip Cookies
Labels:
Baked Goodies
VERY CHOCOLATE CHIP COOKIES
½ c rolled oats
2¼ c all-purpose flour
1½ tsp baking soda
1 tsp salt
¼ tsp cinnamon
1 c butter, softened
¾ c brown sugar (packed)
¾ c white sugar
1½ tsp vanilla
½ tsp lemon juice
2 eggs
3 c semi-sweet chocolate chips
1½ c walnuts or pecans
Process the oats in a food processor or blender until fine. In a medium bowl, combine the ground oats with the flour, baking soda, salt and cinnamon.
In the bowl of your stand mixer, cream together the butter, sugars, vanilla and lemon juice. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until all ingredients are well blended.
Chill the dough overnight for best results (I did not and the results were pretty darn fine).
Preheat oven to 350°.
Spoon ¼ c portions (or less is you prefer a smaller cookie) onto a sheet pan. Place the scoops about 2 inches apart. Bake for 16-18 minutes (or less is you are making a smaller cookie) or until cookies are light brown and still soft in the middle.
Notes:
1. These are very similar to my recipe for Ultimate Chocolate Chips cookies but there are more chocolate chips and the cinnamon is a nice addition.
½ c rolled oats
2¼ c all-purpose flour
1½ tsp baking soda
1 tsp salt
¼ tsp cinnamon
1 c butter, softened
¾ c brown sugar (packed)
¾ c white sugar
1½ tsp vanilla
½ tsp lemon juice
2 eggs
3 c semi-sweet chocolate chips
1½ c walnuts or pecans
Process the oats in a food processor or blender until fine. In a medium bowl, combine the ground oats with the flour, baking soda, salt and cinnamon.
In the bowl of your stand mixer, cream together the butter, sugars, vanilla and lemon juice. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until all ingredients are well blended.
Chill the dough overnight for best results (I did not and the results were pretty darn fine).
Preheat oven to 350°.
Spoon ¼ c portions (or less is you prefer a smaller cookie) onto a sheet pan. Place the scoops about 2 inches apart. Bake for 16-18 minutes (or less is you are making a smaller cookie) or until cookies are light brown and still soft in the middle.
Notes:
1. These are very similar to my recipe for Ultimate Chocolate Chips cookies but there are more chocolate chips and the cinnamon is a nice addition.
Monday, February 13, 2012
- Double Chocolate Layer Cake
Labels:
Desserts
DOUBLE CHOCOLATE LAYER CAKE
Cake:
3 oz good quality semi-sweet chocolate such as Callebaut or Lindt 70%
1½ c hot brewed coffee
3 c white sugar
2½ c flour
1½ c good quality dark cocoa
2 tsp baking soda
¾ tsp baking powder
1¼ tsp salt
3 large eggs
¾ c vegetable oil
1½ c well-shaken buttermilk
¾ tsp vanilla
Icing:
1 c butter
1⅓ c good quality dark cocoa
6 c icing sugar
⅔ c milk
2 tsp vanilla extract
Preheat oven to 300°.
Cake:
Spray 3 (8 or 9 inch) pans with Pam. Line the bottoms of the pans with parchment or wax paper.
Finely chop the chocolate and place it in a bowl. Add the hot coffee. Let the mixture stand, stirring occasionally, until the chocolate has melted and the mixture is smooth.
In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In the bowl of a stand mixer beat the eggs until thickened slightly and lemon colored (about 3 minutes with a stand mixer or 5 minutes with a hand mixer). Slowly add the oil, buttermilk, vanilla and melted chocolate/coffee mixture to the eggs, beating until well combined. Add the sugar mixture and beat on medium speed until just well combined. Divide the batter between the pans and bake in the middle of the oven until a tester inserted in the center comes out clean, 40 – 45 minutes.
Cool the layers completely in the pans on racks. Run a thin knife around the edges of the pans and invert the layers onto racks. Carefully remove the wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well, at room temperature.
Icing:
Melt the butter, stir in the cocoa. Alternately add the icing sugar and milk, beating until you reach spreading consistency. Add a small amount of additional milk if needed. Stir in the vanilla. Makes about 4 cups of icing.
Notes:
1. I have revisited my previous comments about other chocolate cakes. This is the very best.
2. The original recipe says it serves 12 to 14 – seriously those folks cannot be true chocolate cake lovers. This is a very tall cake but I would say 10 at the most even given the size.
Cake:
3 oz good quality semi-sweet chocolate such as Callebaut or Lindt 70%
1½ c hot brewed coffee
3 c white sugar
2½ c flour
1½ c good quality dark cocoa
2 tsp baking soda
¾ tsp baking powder
1¼ tsp salt
3 large eggs
¾ c vegetable oil
1½ c well-shaken buttermilk
¾ tsp vanilla
Icing:
1 c butter
1⅓ c good quality dark cocoa
6 c icing sugar
⅔ c milk
2 tsp vanilla extract
Preheat oven to 300°.
Cake:
Spray 3 (8 or 9 inch) pans with Pam. Line the bottoms of the pans with parchment or wax paper.
Finely chop the chocolate and place it in a bowl. Add the hot coffee. Let the mixture stand, stirring occasionally, until the chocolate has melted and the mixture is smooth.
In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In the bowl of a stand mixer beat the eggs until thickened slightly and lemon colored (about 3 minutes with a stand mixer or 5 minutes with a hand mixer). Slowly add the oil, buttermilk, vanilla and melted chocolate/coffee mixture to the eggs, beating until well combined. Add the sugar mixture and beat on medium speed until just well combined. Divide the batter between the pans and bake in the middle of the oven until a tester inserted in the center comes out clean, 40 – 45 minutes.
Cool the layers completely in the pans on racks. Run a thin knife around the edges of the pans and invert the layers onto racks. Carefully remove the wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well, at room temperature.
Icing:
Melt the butter, stir in the cocoa. Alternately add the icing sugar and milk, beating until you reach spreading consistency. Add a small amount of additional milk if needed. Stir in the vanilla. Makes about 4 cups of icing.
Notes:
1. I have revisited my previous comments about other chocolate cakes. This is the very best.
2. The original recipe says it serves 12 to 14 – seriously those folks cannot be true chocolate cake lovers. This is a very tall cake but I would say 10 at the most even given the size.
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