Way More Homemade - The Recipes

Simple Chocolate Cake

2012-01-28T15:39:00.001-06:00

from Cook’s Illustrated (March/April 2009, pg. 25)

Updated with pictures.

This is a surprising little cake. And the surprise is mainly because of one ingredient - mayonnaise. NOT “salad dressing,” mind you. No. The real stuff. Mayonnaise. It was a method used in war-times when butter and eggs were scarce; the mayonnaise served as a substitute for those ingredients. This is not a fancy dancy, decorate up with fondant and buttercream icing kind of cake. But it is definitely simple enough for a week-night dessert.

Ingredients:

1 1/2 cups (7 1/2 ounces) all-purpose flour
1 cup (7 ounces) sugar
1/2 teaspoon baking soda
3/4 teaspoon table salt
1/2 cup (2 ounces) Dutch-processed cocoa powder (or “Special Dark”)
2 ounces dark, bittersweet or semisweet chocolate (chopped fine)
1 cup hot coffee (or equivalent mixture of hot water and espresso powder)
2/3 cup mayonnaise
1 large egg
2 teaspoons vanilla extract

You will also need:

8 inch square cake pan
Non-stick cooking spray
1 large mixing bowl
1 small-medium mixing bowl
Confectioners’ (powdered) sugar for garnish

Method:

Preheat oven to 350 degrees F and prepare cake pan by spraying with non-stick cooking spray.

In large mixing bowl, whisk together flour, sugar, baking soda and salt. In smaller bowl, combine cocoa powder and chopped chocolate; pour hot coffee over cocoa/chocolate mixture and whisk until smooth. Let this mixture cool for several minutes then whisk in mayonnaise, egg and vanilla. Pour mayonnaise/chocolate mixture into flour mixture and stir until combined.

Scrape batter into prepared pan and smooth it all around. Bake for about 30-35 minutes or until toothpick comes out with few crumbs attached after being inserted into the center of the cake. Note: the cake will have a nice rounded domed middle and cracks on the top. This is normal.

Allow cake to cool in pan on wire rack for 1-2 hours. Turn cake out onto serving platter and dust with confectioners’ sugar to serve.

Minny’s Chocolate Pie

2012-01-13T08:43:00.001-06:00

Adapted from August issue of Food and Wine (as credited by several blogs)

You know… from the movie “The Help.” Yeah. THAT chocolate pie. But without Minny’s special ingredient. :)

This pie is so easy. And you won’t believe how delicious it is.

Ingredients:

Single pie crust
1 1/2 cups granulated sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons unsalted butter, melted
2 large eggs, beaten
3/4 cup evaporated milk
1 teaspoon vanilla
1/2 teaspoon salt
Whipped cream for serving

You will also need:

9” pie plate (I used the shallow glass kind, not a deep dish)
Parchment paper (or foil)
Pie weights or dried beans

Method:

Preheat oven to 350°F.

Place pie crust in pie plate and crimp edges decoratively as desired. Prick bottom of crust several times with a fork, line with parchment paper (or foil) and fill with pie weights or dried beans. Par-bake the crust for 15 minutes or until set. Remove from the oven and carefully lift out the parchment paper with weights and set aside. Return to the oven and continue to bake for 5 minutes longer, just until the crust is dry but not browned. Remove from the oven, but leave the oven on at 350°F.

While the crust is baking those last 5 minutes, in a bowl, whisk sugar and cocoa powder together. Add the melted butter, eggs, evaporated milk, vanilla and salt and whisk until smooth.

Pour the filling into the pie shell. Bake 40-45 minutes, until the filling is set around the edges but jiggles just a little in the center. If you feel the crust is getting too brown in the process of baking, you may cover it with strips of foil or pie guards about half way through.

Cool completely on a wire rack before serving. Serve with a dollop of freshly whipped cream.

It can be made ahead of time, cooled completely, covered with plastic wrap and refrigerated over night.

Double Pie Crust

2012-01-13T08:40:00.001-06:00

If you need a single pie crust, just cut the recipe in half or, you know, just make two pies. Two is always better than one.

Ingredients:

2 1/2 cups all purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 cup cold shortening (Butter Flavor Crisco)
1/2 cup (1 stick) cold unsalted butter
1/4 cup cold Vodka (optional)*
up to 1/4 cup ice cold water*

*or up to 1/2 cup ice cold water if Vodka is not being used

You will also need:

Food processor (optional)
Large, wide bowl
Kneading and rolling surface (counter top will do…. just needs to be clean)
Rolling Pin

Method:

Measure out shortening, cut butter into small pieces and measure Vodka and water. Place shortening and Vodka in the freezer and cut up butter and water in the refrigerator.

If using a food processor: Process flour, sugar and salt for several seconds until thoroughly combined. Add chilled shortening and process using several 1 second pulses until it resembles coarse meal. Add half of the chilled butter pieces and process for several 1 second pulses. Add the rest of the chilled butter and process for only a few 1 second pulses. You should end up with some slightly smaller and some slightly larger pieces of butter.

Empty contents into large bowl and proceed with steps below.>>>>

Without a food processor: In a large bowl, add flour, sugar and salt; mix thoroughly with a whisk until sugar and salt are evenly distributed throughout the flour. Add the shortening and with your fingers break the pieces apart and work into the flour until the combination resembles coarse meal. Next add the cold butter pieces just a few at a time and work in a similar fashion until the pieces of butter are small gravel to pea size.

>>>>Add cold Vodka or 1/4 cup of cold water and work in with a bowl scraper. Gradually add the remaining 1/4 cup of cold water until the dough begins to come together and sticks together when pressed against the side of the bowl.

Pour contents out onto a floured work surface. Knead by simply folding the dough on top of itself a couple of times until it really comes together. Form into a ball and cut in half. Wrap each half in plastic wrap and refrigerate at least 1 hour before rolling out to place in pie plate.

Cream Cheese Sugar Cookies

2011-12-17T16:09:00.001-06:00

This is an updated twist on my original Sugar Cookie recipe. Click on the link to see the original recipe that includes some tips that I have learned through a little experience.

Ingredients:

5 cups all-purpose flour
2 tablespoons baking powder
½ teaspoon table salt
2 sticks (8 ounces) unsalted butter
4 ounces cream cheese
3 eggs
1 ½ cups white granulated sugar
2 teaspoons vanilla

You will also need:

Stand mixer
Plastic wrap
Rolling pin
Cookie cutters
Parchment paper
Cookie/baking sheets

Method:

Allow butter, cream cheese and eggs to come to room temperature.

In a bowl, mix together flour, baking powder and salt.

In a stand mixer, using the paddle attachment, combine and soften the room temperature butter and cream cheese. Add in eggs one at a time mixing well to combine each addition. Add in sugar and vanilla and mix well to combine.

Add in the flour mixture a little at a time and combine completely. The resulting dough should be fairly stiff and not sticky to the touch.

Divide dough into three parts and wrap each individually (tightly) in plastic wrap. Refrigerate the dough for a minimum of one hour and up to a day or so.

When ready to cut your cookies, take out one disk of the dough. Using a lightly floured surface, roll the dough to 1/4” – 1/6” thickness. (If the dough is too thin, they will not be as soft.) Cut the cookies and place them on a parchment lined baking sheet. Place cookies in the freezer while you preheat your oven to 375°F.

Place cookies on the sheet directly in the oven right out of the freezer and bake for 6-8 minutes; the tops will be firm to press and just before the edges turn light brown.

Allow the cookies to cool completely before decorating.

Texas Red Chili

2011-10-19T17:47:00.001-05:00

adapted from Cook’s Illustrated, #108, Jan/Feb 2011, page 15

As noted below, I typically make the chili paste in a large batch and freeze it in individual sizes to use later. You can do this step any time and doing this saves me time when it comes to actually making the chili.

There are also several ingredient substitutions or variances in amounts noted below that will help you tailor this chili to your tastes as far as heat and availability of ingredients go.

If you need information about any of the dried chiles mentioned in this recipe, this link is good and has pictures and descriptions of many dried chiles.

Ingredients:

Chili paste:
6 dried ancho chiles; stems and seeds removed, flesh torn into 1 inch pieces
2 dried New Mexico chiles; stems and seeds removed, flesh torn into 1 inch pieces
2-4 dried árbol chiles; stems and seeds removed, pods split*
3 tablespoons cornmeal
2 teaspoons dried Mexican oregano
2 teaspoons ground cumin
2 teaspoons cocoa powder
½ - ¾ cup low-sodium chicken broth
salt

Chili:
salt
½ pound dried pinto beans (about 1 cup), rinsed & picked over (optional)**
2 medium onions, cut into ¾ - inch pieces
2-3 small jalapeño chiles, stems and seeds removed & discarded, flesh cut into ½ - inch pieces*
3 tablespoons vegetable oil
4 medium garlic cloves, minced or pressed
2 cups low-sodium chicken broth
1 can (14.5 ounce) diced tomatoes***
2 teaspoons molasses
3 ½ pounds blade stead, ¾ inch thick, trimmed of gristle and fat and cut into ¾ - inch pieces****
1 bottle (12 ounce) beer*****

*For árbol and jalapeño chiles, use the lesser amount for less heat and the higher amount for more heat. 2 árbol and 2 jalapeño chiles provided good heat that even my kids could handle. Also, each árbol chile may be substituted with 1/8 teaspoon cayenne pepper if the chiles are unavailable.

** Now, tradition holds that real “Texas Red” chili does not include beans. However, I like beans, so I do typically add them. But I have made this without the bean step and it was just fine. I have also added 1 can of each black and pinto beans (Ranch Style beans brand only if they are available to you) at the end of the cooking and that has worked as well.

***For a little more heat, 1 can of Ro*Tel tomatoes could be substituted for the regular diced tomatoes.

****Four pounds of chuck or chuck eye roast could be substituted for the blade steak. I used chuck roast and trimmed as much fat & gristle as possible and it turned out wonderful.

*****Of course, my preferred beer is Shiner Bock. But if you must use another beer because maybe you can’t get Shiner in your area of the country, well, I suppose that’s okay, too.

You will also need:

Food processor
12 – inch skillet
Dutch oven or stock pot that can transfer to oven

Method:

For the chili paste: I usually make a double or triple batch of the chili paste at one time and then freeze in individual serving containers to use later. This cuts down prep time a lot when you’re going to make the chili.

Place ancho and New Mexico chile pieces in 12 – inch non-stick skillet over medium-high heat; toast, stirring frequently until flesh is fragrant (4 – 6 minutes) reducing heat if chiles begin to smoke. Transfer to bowl of food processor and cool. (Do not wash out skillet)

Add árbol chiles, cornmeal, Mexican oregano, cumin cocoa and ½ teaspoon salt to food processor with toasted ancho chiles. Process until finely ground (about 2 minutes). With processor running, very slowly add ½ - ¾ cup chicken broth until smooth paste forms (about 45 seconds), scraping down sides of bowl as needed. Transfer to a bowl or freeze in individual size bowls as desired. (Do not clean out food processor bowl.)

For the chili: If using beans, combine 3 tablespoons table salt, 4 quarts water and beans in large Dutch oven and bring to a boil over high heat. Remove pot from heat, cover and let stand 1 hour. Drain and rinse well.

Place onions in food processor and pulse until thoroughly chopped (about 4 1 – second pulses). Add jalapeños and pulse until the consistency of chunky salsa (about 4 1-second pulses) scraping down bowl as needed.

Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion/ jalapeño mixture and cook, stirring occasionally until moisture has evaporated and vegetables are softened (7 –9 minutes). Add garlic and cook until fragrant (about 1 minute). Add chili paste, tomatoes and molasses. Stir until chili paste is thoroughly combined. Add 2 cups chicken broth and drained beans (if using); bring to a boil, then reduce heat to a simmer.

Preheat your oven to 300°F.

Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Pat beef dry with paper towels and season with salt. Add half of beef and cook until browned on all sides (about 10 minutes). Transfer meat to Dutch oven. Add ½ bottle beer to skillet, scraping bottom of pan to loosen any browned bits and bring to simmer. Transfer beer to Dutch oven. Repeat with remaining steak (oil, pat dry, salt, cook) and beer. Once all the meat and beer have been added, stir to combine and return to a simmer.

Cover pot and transfer to oven. Cook until meat and beans are fully tender (1 ½ - 2 hours). Let chili stand, uncovered, 10 minutes. Stir well and season to taste with salt before serving.

Serve with shredded cheese, chopped red onion, chopped cilantro and chopped avocado as topping choices. Flour or corn tortillas also make for good dippers.

This chili can be made up to 3 days in advance.

Hungarian Smoked Beef Braise

2011-09-26T06:36:00.001-05:00

From Slow Cooker: The Best Cookbook Ever by Diane Phillips (page 186)

You can see my blog post about this cook book here.

Serves 8

Ingredients:

6 medium Yukon gold or red potatoes, quartered
4 medium carrots, cut into 1-inch lengths
2 teaspoons salt
½ teaspoon freshly ground black pepper
4 strips thick-cut bacon, cut into ½ - inch pieces
3 medium onions, cut into half rounds*
2 teaspoons smoked paprika
2 chipotle chiles in adobo, minced
2 cloves garlic, minced
1 cup all-purpose flour
3 ½ - 4 pounds beef chuck, cut into 1-inch pieces
2 tablespoons (plus some extra) canola or vegetable oil
One 14-15 ounce can chopped tomatoes, with juice
Once 12 ounce bottle Guinness or dark ale**

* For the onions, I saw this “cut into half rounds” description a couple of times in the book. As near as I can tell, this means to cut the onion in half lengthwise and then slice (so that the layers of the onion make a rainbow type pattern when sliced).

** We don’t normally have Guinness beer in our house. But, being a good Texan, I do quite often have Shiner Bock. The Shiner Bock worked great in this recipe.

You will also need:

Large skillet
1 gallon sized zip top baggie
5-7 quart slow cooker

Method:

Arrange the potatoes, carrots, 1 teaspoon of the salt and the pepper in the insert of the slow cooker and stir to combine. Cook the bacon in a large skillet over medium heat until crisp.

Transfer the bacon to the slow-cooker insert and remove all but 3 tablespoons of fat from the pan. Heat the remaining fat in the pan over medium-high heat. Add the onions, paprika, chiles, and garlic and sauté until the onions begin to soften ( 4-5 minutes).

Transfer the mixture to the slow-cooker insert. Put the flour and the remaining 1 teaspoon of salt in the zip top baggie. Put the meat in the flour, toss to coat and shake off any excess flour.

Heat the canola oil in the same skillet over high heat. Add the meat a few pieces at a time and brown on all sides. Transfer the browned meat to the slow-cooker insert. Deglaze the pan with the tomatoes, scraping up any browned bits from the bottom of the pan.

Transfer the tomatoes to the slow-cooker insert. Add the Guinness (SHINER) and stir to combine. Cover the slow cooker and cook on high for 4-5 hours until the meat and vegetables are tender.

Skim off any fat from the top of the stew and serve the meat and vegetables from the slow cooker.

Four Berry Sorbet

2011-06-11T17:48:00.001-05:00

Adapted from Alton Browns fresh fruit sorbet recipe

Nothing says summer like berries… and nothing says summer like ice cream. Combine the two and you have a four berry sorbet that will knock your socks off.

The vodka is probably optional, but I think it lowers the freezing temperature and makes for a smoother sorbet.

Frozen unsweetened berries are an option for this recipe if fresh are not available. Allow them to thaw a bit first, though.

Ingredients

6 oz raspberries
6 oz blueberries
6 oz blackberries
14 oz strawberries
8 ounces sugar
1 ounce freshly squeezed lemon juice or lime juice
1/2-ounce vodka
Pinch kosher salt

You will also need:

Paper towels
Rimmed baking sheets
Food processor or blender
Ice cream freezer
Airtight and freezer safe containers

Directions

Rinse all berries and allow to dry on paper towel lined rimmed baking sheets. Also stem and halve (or quarter) large strawberries.

Puree the fruit in a food processor or blender along with the sugar, lemon juice, vodka and salt. Strain through a fine mesh strainer, using a rubber spatula to press the puree through the strainer.

Pour into a bowl. Cover and refrigerate until the mixture reaches at least 40 degrees F, 4 to 6 hours.

Churn in an ice cream machine according to the manufacturer's instructions until the mixture resembles soft serve ice cream. Remove into an airtight container and freeze for at least 4 hours or until ready to serve.

And the recipe in pictures….

Rinse berries and dry on a paper towel lined rimmed baking sheet.

I put as many berries in as possible and then add in the lemon & lime juices plus the vodka and then top with as much sugar as will fit. Pulse the blender several times then add the rest of the berries as they will fit.

As you can see, the completely blended berry mixture completely fills my blender.

Stir and press through a fine mesh strainer to remove seeds and solids.

The strained puree.

This is my best friend in the summer time. I love my Cuisinart ice cream maker.

Allow your ice cream maker to do its thing until it becomes a nice and thick soft serve consistency.

The color is beautiful and the taste is even more amazing!

Insanely Cinnamon Muffins

2011-05-25T23:13:00.000-05:00

Adapted from: Cook’s Country “Coffeecake Muffins” (http://www.cookscountry.com)

Makes 12 muffins.

Be sure to use muffin-tin liners for this recipe or the cinnamon filling will stick to the pan.

Ingredients:

Streusel

8 tablespoons granulated sugar
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1 tablespoon ground cinnamon
4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled

Muffin batter

2 large eggs
1 cup sour cream
1 ½ teaspoons vanilla extract
1 ¾ cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
5 tablespoons unsalted butter, cut into chunks and softened
½ cup cinnamon chips

You will also need:

Muffin “tin” liners
1 Muffin “tin”
Food processor
1 medium – large mixing bowl
1 medium mixing bowl
Whisk
Rubber/silicone spatula
Small & medium spring loaded scoops (if available)

Method:

For the streusel:

Pulse 5 tablespoons granulated sugar, brown sugar, flour, cinnamon, and butter in food processor until just combined. Place in a small bowl and set aside in the refrigerator while mixing the muffin batter.

Do not wash food processor.

For the muffins:

Adjust oven rack to middle position and heat oven to 375 degrees. Grease muffin tin with cooking spray and line with paper liners.

Whisk eggs, sour cream, and vanilla in a medium-sized bowl and set aside.

Pulse flour, sugar, baking powder, and salt in food processor until thoroughly combined. Add butter and pulse until mixture resembles wet sand then transfer to a large bowl.

Pour egg mixture over the flour mixture; using rubber spatula, gently fold it in a few times. Add cinnamon chips and continue to fold together until just combined. The resulting batter will be very thick. Using a small spring-loaded scoop, place 1 tablespoon of batter into each muffin cup and top with 1 tablespoon cinnamon filling. Using back of spoon (or fingers), press cinnamon filling lightly into batter, then top with remaining batter (using a heaping medium-sized spring loaded scoop). Sprinkle streusel topping evenly over batter.

Bake until muffins are light golden brown and toothpick inserted into center comes out with a few dry crumbs attached, 22 to 28 minutes. Cool muffins in tin for 30 minutes, then carefully transfer to rack to cool.

Serve.

(The muffins will keep in airtight container at room temperature for up to 3 days.)

Look at that crumb top and he layers of cinnamon in these bad boys.
Oh the YUM!

Nom-i-licious!

Shells & Cheese

2011-05-22T22:21:00.001-05:00

Adapted from Cook’s Illustrated

Ingredients:

1 pound medium shell whole grain macaroni
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 ½ teaspoons powdered mustard
¼ teaspoon cayenne pepper
5 cups milk
8 ounces Monterey Jack cheese, shredded
16 ounces extra sharp cheddar cheese, shredded
Kosher salt to taste

Optional bread crumb topping:

6 ounces bread, torn into pieces
3 tablespoons unsalted butter (cold)

You will also need:

Food processor (if doing bread crumb topping)
Large pot or dutch oven
Broiler safe 9x13 dish

Method:

In a large pot with plenty of salted water boil shell macaroni until just past “al dente.” Drain and set aside.

Set same pot back over medium heat. Melt butter until foaming then add flour to make a roux. Cook for just a minute or so and add mustard and cayenne and whisk to combine well.

While continuing to whisk, gradually add milk; bring to a boil while whisking constantly. (It must reach a full boil to thicken, but you must keep whisking to keep it from scorching on the bottom or boiling over.) Reduce to a simmer, whisking occasionally, until thickened to a heavy cream consistency (about 5 minutes).

Remove from heat and whisk in cheeses and salt to taste. Add shells and stir to completely combine and thoroughly coat shells with cheese sauce.

If using the bread crumb topping:

Process bread and butter in food processor for 10-15 1 second pulses. Transfer shells and cheese to a broiler safe baking dish and evenly top with bread crumb topping. Broil until crumbs are deep golden brown, 3-5 minutes, rotating pan if necessary for even browning.

Allow to cool for about 5 minutes and enjoy.

Cheesy Baked Mashed Potatoes

2010-12-29T10:56:00.001-06:00

Adapted from this recipe by Giada De Laurentiis

This is such an easy and yet delicious potato side dish. Great to take to a pot-luck or to have with anything you might make at home. Truth be told, I use a little less potatoes and the same amount of cheese… just because I like my potatoes extra cheesy.

Ingredients:

1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated parmesan
Salt and freshly ground pepper
2 tablespoons dry bread crumbs

You will also need:

Large stock pot
Baking dish (9x13 or equivalent)
Potato masher

Method:

Preheat the oven to 400 F. Prepare baking dish with butter if needed.

Place potatoes in large stock pot and cover by at least 1 inch with water and add salt. Bring to a boil and cook until very tender, about 15 minutes. Drain and return to the same pot and mash well.

Mix in the milk and melted butter. Mix in the grated mozzarella and 3/4 cup of the Parmesan. Season to taste with salt and pepper.

Combine the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl. Sprinkle bread crumb and cheese mixture over the top of the mashed potatoes.

Cover and chill for up to six hours ahead of time or go ahead and bake.

Bake at 400, uncovered, until the topping is golden brown (about 20 minutes).

Green Bean Casserole

2010-11-17T22:16:00.002-06:00

from Cook’s Illustrated Nov/Dec 2006, #83, pg. 9

Again… much too busy eating to take pictures. I’m sure you understand. :) I hope to update this post with pictures after Thanksgiving this year.

Make ahead tips included. Look for instructions in {brackets}.

Ingredients:

Topping:
4 slices white sandwich bread (torn into quarters)
2 tablespoons unsalted butter, softened
¼ teaspoon table salt
1/8 teaspoon ground black pepper
3 cups canned French fried onions

Beans/Sauce:
Table salt
2 pounds green beans, ends trimmed and halved
3 tablespoons unsalted butter
1 pound white button mushrooms, stems trimmed, wiped clean and broken into ½ inch pieces
3 medium garlic cloves, minced or pressed
Ground black pepper
3 tablespoons all-purpose flour
1 ½ cups low-sodium chicken broth
1 ½ cups heavy cream
1 can sliced water chestnuts, coarsely chopped (optional)

You will also need:

Food processor
Large bowl filled with ice water
Dutch oven
Paper towel lined baking sheet
3 quart / 13x9 inch baking dish

Method:

For the topping: In food processor, pulse bread, butter, salt and pepper until it resembles coarse crumbs (ten 1-second pulses). Toss with French fried onions and set aside. {Store bread-crumb mixture in an air-tight container in the fridge and mix with onions just before cooking.}

For the beans/sauce: Preheat oven to 425° F. Bring 4 quarts of water to a boil in a large Dutch oven. (While it is coming to a boil, you can be prepping your green beans, mushrooms and other ingredients.) Prepare your large bowl of ice water. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender (about 6 minutes). Drain beans in colander and plunge immediately into ice water (to stop cooking). Spread beans on the paper towel lined baking sheet to drain.

Add butter to now empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, ¾ teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms release moisture and liquid evaporates (about 6 minutes). Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium and simmer until sauce is thickened and reduced to 3 ½ cups, about 12 minutes. Off heat, season with salt and pepper to taste and add chopped water chestnuts if desired (they lend a nice extra crunch that my husband's family likes).

{Allow sauce to cool. Mix the beans and cooled sauce in a covered baking dish and refrigerate for up to 24 hours before baking.)

Add green beans to sauce and stir until evenly coated. Arrange in even layer in baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. {Heat in 425° F oven for 10 minutes, then add topping and bake as directed for about 15 minutes.} Serve immediately.

Baked Ziti

2010-11-17T06:34:00.001-06:00

Adapted from Cook’s Illustrated (March/April 2009, pg. 15)

This, my friends, is pretty much Italian comfort food at its best. Baked Ziti can be vegetarian/meatless or you can add some Italian sausage for a different twist. Half of this recipe feeds my family of 4 (2 adults and 2 grade school children) for two meals. It is easy to make even a single recipe and freeze in smaller containers for later or to take a meal to a friend.

Ingredients:

1 pound whole milk cottage cheese
2 large eggs
3 ounces grated Parmesan cheese (about 1 1/2 cups)
1 pound ziti
2 tablespoons olive oil
1/2 – 1 pound Italian sausage (optional)
5 medium garlic cloves (minced or pressed)
1 (28 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried oregano
1/2 cup plus 2 tablespoons chopped fresh basil leaves (or 1 teaspoon dried)
1 teaspoon sugar
Salt/Pepper to taste
1 teaspoon corn starch (2 teaspoons if using whole milk instead of cream)
1 cup heavy cream (or whole milk)
8 ounces low-moisture mozzarella cheese (cut into 1/4 inch pieces)

You will also need:

Medium bowl
Large stock pot / dutch oven
12 inch skillet or another stock pot / dutch oven
13x9 inch baking dish

Method:

Preheat oven to 350 F.

Place 4 quarts of water in the large stock pot and bring to a boil. While the water is heating, move on and do other things to get the sauces ready. Once the water is boiling, add 1 tablespoon of salt to the water then the pound of ziti. Cook the ziti for 5 minutes. Drain pasta and leave in colander. Do not wash the stock pot. Take it immediately back over to the stove. You’re about to use it again.

Lightly beat eggs in a medium bowl then whisk in cottage cheese and 1 cup of grated Parmesan. Set aside.

If using sausage, remove from casings. Put olive oil in the skillet and bring up to medium heat and add in sausage while breaking up into small pieces. Cook until no longer pink. Add garlic and cook until fragrant but not brown. Stir in tomato sauce, diced tomatoes, oregano and basil (if using dried). Simmer until thickened (about 10 minutes). Off heat, stir in 1/2 cup of basil (if using fresh), sugar, and salt/pepper to taste.

Stir cornstarch into heavy cream (while it’s in the measuring cup) and pour into the (now empty) stock pot and put over medium heat. Bring to a simmer and cook until thickened (3-4 minutes). Remove pot from heat and add cottage cheese mixture and 1 cup of tomato sauce. Allow to cool just slightly then stir in 3/4 cup of the diced mozzarella. Stir well to combine. Add cooked pasta and stir to thoroughly coat with sauce. (Pasta will likely be all stuck together, but will gently come apart as it gets coated with the sauce.)

Transfer pasta mixture to 1 13x9 pan or two smaller pans and spread remaining tomato sauce evenly on top being sure to cover as much of the exposed pasta as possible. Sprinkle the remaining diced mozzarella and grated Parmesan on top. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 30 minutes or until bubbly and cheese on top begins to brown. Remove from oven and allow to rest/cool for 10-20 minutes. Garnish with fresh basil on top if available.

(My apologies for the complete lack of pictures. I have no explanation other than I just have been too into eating this dish to take any.)

My Favorite Chocolate Cake (and the Chocolate Peanut-butter Cake variation)

2010-09-15T12:52:00.001-05:00

From Cook’s Illustrated (#79, March/April 2006)

Once you make this chocolate cake one time, you’ll realize how easy it is to make a fresh, homemade, not from a box delicious chocolate cake that has such good chocolate flavor that… well… you may be ruined like I am and never want to go back to a box again.

Ingredients:

12 tablespoons (1 1/2 sticks) unsalted butter, very soft
1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
4 ounces unsweetened chocolate, coarsely chopped
1/4 cup (3/4 ounce) Dutch-processed cocoa powder
1/2 cup hot water
1 3/4 cups (12 1/4 ounces) sugar
1 1/2 teaspoons baking soda
1 teaspoon table salt
1 cup buttermilk
2 teaspoons vanilla extract
4 large eggs, plus 2 large egg yolks

You will also need:

1 tablespoon butter for greasing pans
1/8 – 1/4 cup flour for dusting pans
Baking pan (1 – 9x13, 2 or 3 9-inch round)
Stand mixer (whisk and paddle attachments needed)
Double boiler set-up (or small sauce pan and heat-proof bowl)
Extra bowls
Scraper/spatula

Method:

Preheat oven to 350 F. Grease pan(s) with butter and dust with flour.

Combine chocolate, cocoa powder and hot water in heat-proof bowl & set over sauce pan containing 1 inch of simmering water. Stir with rubber spatula until chocolate is melted. (This mixture will be very thick and dull.) Add 1/2 cup sugar and stir until a little more fluid and glossy. Remove bowl from heat and set aside to cool.

Whisk flour, baking soda and salt in medium bowl.

Combine buttermilk and vanilla in a separate bowl.

In the bowl of a stand mixer with whisk attachment, whisk eggs and yolks on medium-low speed until combined (about 10 seconds). Add remaining 1 1/4 cups sugar and increase the speed to high and whisk until fluffy and lightened in color. (Not the same fluffy as when you cream sugar/shortening. I would describe it as aerated and thick such that you can see the lines that the whisk leaves as it runs.) Remove whisk and attach paddle. Add the cooled chocolate mixture to egg/sugar mixture and mix on medium until thoroughly combined, pausing to scrape down the sides of bowl with rubber spatula if needed.

Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. (You will see some very small pieces of butter in the batter. They will not completely incorporate.) Add about 1/3 of the flour mixture and 1/2 of the buttermilk mixture, mixing until incorporated. Repeat using half of remaining flour and all of remaining buttermilk mixture. Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.

Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25-30 minutes. Cool cakes in pans 15 minutes then invert onto wire rack. Cool cakes to room temperature before frosting and you may even consider freezing for about 30 minutes before frosting.

Suggested uses:

Double Layer Birthday Cake: Decorate using Marshmallow Fondant or other frosting options.

Chocolate Peanut-butter Cake (as seen on Smitten Kitchen): Make a 3-layer chocolate cake. Freeze the layers for 30 minutes – 1 hour before frosting. Frost using Peanut-butter Frosting between layers and on top and sides of cake. Refrigerate at least 30 minutes. Top with Chocolate/Peanut-butter Glaze by pouring (while warm) on top of cake (while cold) and spreading with off-set spatula so that it drips down the sides. Refrigerate to set the frosting and glaze well. Cut while cold and dip knife in water between cuts to keep the glaze from sliding around on you.

Peanut Butter Frosting

10 ounces cream cheese, room temperature
1 stick (4 ounces) unsalted butter, room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. Add peanut butter and beat until thoroughly blended.

Chocolate/Peanut-butter Glaze

8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

In the top of double boiler or in a heat-proof bowl set over a sauce pan with 1 inch of simmering water (use the same set-up as for the cake), combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth. (You can always start this process in the microwave by cooking for about 30 seconds to get things started. Once melted, it will be thick and dull.) Remove from the heat and whisk in the half-and-half, beating until smooth and shiny. Use while still warm.

(Please excuse the picture quality. All I had handy was my phone.)

Mocha Madness Ice Cream

2010-07-20T21:41:00.001-05:00

from the King Arthur Flour website and blog

You may notice that there are not any pictures… it didn’t last long enough for me to take any. There are some posted over on the King Arthur Flour site if you’re interested. They also include some instructions for if you don’t have an ice cream maker.

Ingredients:

1 cup cold whole milk
3/4 cup sugar
2 tablespoons espresso powder
2 tablespoons dark or Dutch-process cocoa powder (sifted to remove lumps)
2 cups cold heavy/whipping cream
1 teaspoon vanilla extract
8 chocolate filled Oreo cookies, broken into small pieces

You will also need:

Stand mixer with whisk attachment or bowl and whisk
Ice cream freezer
Freezer safe plastic canister or container

Method:

Either with a stand mixer with whisk attachment or with a bowl and whisk in hand, mix together the milk, sugar, espresso powder and cocoa. The sugar should be dissolved, the espresso powder should be fully incorporated and there may be just a little cocoa powder that is still floating on top. Mix in the heavy cream and vanilla and whisk until a little frothy and everything is fully incorporated.

Freeze in ice cream maker according to manufacturer’s instructions.

Once it has reached “soft serve” consistency, add in the Oreo pieces and allow to mix until evenly distributed. Immediately transfer to a freezer safe container (I like to use a plastic canister) and freeze for a minimum of 2-3 hours or overnight.

Eat.

Attend Mocha Madness Anonymous meeting.

Repeat.

Sweet Cherry Cobbler

2010-07-09T08:05:00.001-05:00

Inspired by a combination of a Cook’s Illustrated recipe for Cherry Pie and the Cherry Cobbler recipe in my William’s Sonoma Essentials of Baking cookbook

You can see my original post on my main blog here.

Most cherry pie/cobbler recipes are designed for sour or tart cherries which break down and release their juices easier than sweet cherries. A sweet cherry pie recipe from Cook’s Illustrated accounted for the smaller amount of juice released by sweet cherries in the cooking process by adding plum puree. After having tried the pie recipe, I decided to incorporate a few of the ingredients and techniques used to make a better cobbler. A cobbler full of flavor and juicy goodness.

And make a better cobbler it did.

Ingredients:

Filling:
6 cups sweet (i.e. Bing) cherries, stems removed and pitted
2 small red plums, pits removed
3 tablespoons sugar
¼ teaspoon table salt
1 ¾ tablespoons granulated tapioca
1 tablespoon lemon juice
¼ teaspoon ground cinnamon

Cobbler topping:
1 ½ cups all purpose flour
1/3 cup sugar
½ teaspoon table salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
6 tablespoons butter, cut into small pieces
2/3 cup buttermilk
1 tablespoon sugar mixed with ¼ teaspoon ground cinnamon

You will also need:

Food processor or blender
Fine mesh strainer
Several bowls
Baking dish (I use a round 11” baking dish with sides 2” high)
Whisk
Rubber spatula/spoonula
Spring loaded scoop (ice cream scoop)

Method:

For the filling: Place the pitted plums (with skins) and about ½ cup of the pitted cherries in the food processor. Process about 1 minute, scraping down the sides as needed. Strain the purée through a fine mesh strainer into a large bowl, pressing on the solids to remove all the juice. Discard the solids. To the purée, add the sugar, salt, lemon juice, cinnamon and tapioca; stir to combine.

Take ½ cup – 1 cup of the pitted cherries and cut them in half then place all the cherries in the purée mixture. Stir to coat the cherries completely and let stand for 10-15 minutes.

Preheat your oven to 375ºF.

Place the cherry mixture in the baking dish; bake for 10 minutes while you prepare the topping.

For the topping: Combine the buttermilk and vanilla and set aside. In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and cinnamon. Work the small pieces of butter into the flour mixture with your fingers until it resembles coarse crumbs. Pour the buttermilk/vanilla mixture into the flour mixture; fold and stir together with a rubber spatula just until the flour is completely and evenly moistened. It will be a soft, sticky and thick dough.

Remove the fruit from the oven and scatter spoonfuls (from your spring-loaded scoop) of the dough all over the top of the fruit. It should not cover completely as the dough will spread as it cooks. Sprinkle the cinnamon-sugar evenly over the top.

Return the cobbler to the oven and bake for 30-35 minutes. The cherry filling will be bubbling and the topping browned (a toothpick should come out clean).

Cool for 15 minutes on a wire rack.

Serve warm with ice cream.

Eat.

Repeat.

Fried Green Tomatoes

2010-07-07T00:23:00.002-05:00

Panko breadcrumbs give these fried green tomatoes a nice crunch while the salty flavor of the parmesan balances the tart of the tomatoes themselves very nicely.

Ingredients:

2 large green tomatoes
1 cup buttermilk
1/3 cup Italian seasoned bread crumbs
1/3 cup panko bread crumbs
5 tablespoons shredded parmesan cheese
1/3-1/2 cup all purpose flour
Salt and pepper to taste
Peanut oil

You will also need:

Large cast iron or other heavy skillet/frying pan
Tongs

Method:

Slice the tomatoes into about 1/2 inch slices. Place in a bowl and cover with buttermilk. Let stand at room temperature while you prepare the rest of the ingredients.

Place flour in a shallow container and season to taste with salt and pepper.

Combine panko breadcrumbs, italian breadcrumbs and shredded parmesan in a shallow container. Combine well and also season to taste with salt and pepper.

Bring about 1 inch of oil up to about 350-375 degrees F.

Dredge the buttermilk soaked tomato slices through the flour, back into the buttermilk, then coat with the breadcrumb/parmesan mixture. Fry until golden brown, turning once and being careful to not knock off the breading.

Allow to cool slightly and enjoy!

Soak the green tomato slices in the buttermilk.

Once you’re ready to fry, dredge the slices through flour, dip back in the buttermilk, coat with panko breadcrumb/parmesan mixture, then place in the hot oil until golden brown.

Cupcake Cream Filling

2010-06-28T23:54:00.001-05:00

I’ve tried a few cream filling recipes, but this one that I discovered over at Evil Shenanigans takes the cake…. or fills it.

Ingredients:

2 teaspoons hot water
1/4 teaspoon salt
1 – 7 ounce jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

Method:

Dissolve salt in hot water. Whisk marshmallow cream, shortening, powdered sugar & vanilla with stand mixer until fluffy. Whisk in salt water until incorporated & fluffy.

Use a pastry bag fitted with a decorating tip poke a hole down into the cupcake and fill until a little peeks out the top.

One batch fills approximately 3 dozen cupcakes.

Chocolate Cupcakes

2010-06-28T23:03:00.001-05:00

adapted from Cook’s Illustrated

Cupcakes have become quite a trendy thing among adults and there has been an effort to find more adult flavors for cupcakes in the last year or two. The original recipe from Cook’s Illustrated that I used for this recipe is for Dark Chocolate Cupcakes. While I thought they were good as a more adult flavor, the dark chocolate flavor was a little too dark for the kids in my family. And let’s be honest, for most of us, when we make cupcakes, it’s for the kids. So I traded out the unsweetened chocolate for semi-sweet and the Dutch Processed or dark cocoa powder for regular cocoa powder. The result was a chocolate cupcake with a good chocolate flavor that was pleasing to the general kid population and adults alike.

By the Cook’s Illustrated’s recipe, this makes exactly 12 cupcakes. By my experience, however, if you take all the batter and divide it among 12 cupcake cups, you will have mushroom shaped cupcakes that are neither pleasing to look at nor are they easy to frost. In my experience, this recipe makes an odd 13 cupcakes. SO, if you have a way to make 13. Or make 12 and you will have a bit of batter left over. Regardless, I highly discourage using all the batter in 12 cups. I’ve done it. It’s not pretty.

Ingredients:

8 tablespoons unsalted butter
2 ounces semi-sweet chocolate
1/2 cup cocoa powder (1 1/2 ounces)
3/4 cup all purpose flour (3 3/4 ounces)
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
3/4 cup granulated sugar (5 1/4 ounces)
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup sour cream

You will also need:

Heat-proof bowl
Sauce pan
Mixing bowl
Cupcake pans
Paper cupcake baking cups

Method:

Preheat oven to 350 degrees F.

Combine butter, chocolate and cocoa powder in heat-proof bowl and set over a small amount of barely simmering water in a sauce pan and allow to fully melt and combine until smooth. (To quicken the process, you can melt the butter in the microwave and pour it over the chocolate and cocoa to begin the melting process sooner.) Once melted, set it aside to cool for a few minutes until just warm to the touch.

Meanwhile, in a small bowl, whisk together the flour, baking soda and baking powder and set aside.

In a large mixing bowl, whisk eggs until smooth. Add sugar, vanilla and salt and whisk until fully combined and smooth. Add cooled chocolate mixture and whisk until combined. Sift in 1/3 of the flour mixture and whisk to combine. Whisk in sour cream then sift remaining flour mixture over and whisk until batter is homogenous and thick.

Using a large scoop, place 1 just over-full scoop into each cupcake liner. The recipe makes 13, so if you only have room for 12 cupcakes, you will have a bit left over.

Bake 18-20 minutes at 350 degrees F.

Allow to completely cool before filling and/or frosting.

~~~~~~~~~~

Melt your chocolate and butter until smooth.

Whisk the eggs, then whisk in the sugar, salt & vanilla.

Whisk in the melted chocolate and then the flour and sour cream until thick and homogeneous.

Fill your spring loaded scoop until just over-full.

Believe it or not, it makes 13 cupcakes. If you try to divide the batter between only twelve cups, they run over the tops they look like this….

when they should look like this…

Spicy Stuffed Shells

2010-06-22T00:23:00.001-05:00

As submitted for the Ro*Tel Across America Recipe Contest
(I didn’t make the top 10, but I was one of the 10 runners-up. Not bad, if I do say so myself.)

Ingredients:

12 ounces andouille sausage
6 ounces (approximately) jumbo pasta shells (about half of a box)
4 ounces monterrey jack cheese (shredded)
4 ounces goat cheese
½ cup roasted red pepper (chopped)
1 ear sweet corn, roasted, removed from cob (about ½ cup)
1 cup chopped fresh baby spinach
1 egg
¼ cup Italian seasoned bread crumbs
1 can Ro*Tel tomatoes & green chiles
Olive oil as needed
Kosher salt as needed

You will also need:

Indoor or outdoor grill
Large pot
Skillet
Several small bowls
1 large bowl
Large rubber spatula or spoon
1 baking dish
Aluminum foil

Method:

Rub corn with olive oil (or butter) and place on indoor or outdoor grill over medium high to high heat. Grill while turning occasionally to get all sides just slightly charred (while doing other things). Set aside to cool slightly. Once cool enough to handle, remove corn from cob by holding the cob up on end and slicing downward with a sharp knife and pressing against the cob with the knife. Transfer corn to a bowl and set aside.

Put a pot of water on to boil. Add several good pinches of kosher salt. Once boiling add pasta and boil for approximately 8 minutes. Drain and allow to cool.

Cut andouille sausage into pieces by quartering lengthwise then slicing into ¼ to ½ inch thick pieces. Place just a little olive oil in a skillet and set over medium high heat. Once hot, add sausage pieces and reduce heat to medium. Allow the sausage to not only brown but also cook out some of the fat. Once browned, remove to a paper towel lined bowl to absorb some of the grease. Set aside.

Chop up roasted red peppers and baby spinach place in bowls and set aside. Lightly whisk egg in a separate bowl and set aside.

In a large bowl add sausage, peppers, spinach, corn, bread crumbs, egg and both the Monterrey Jack and goat cheeses. Using a large spatula or spoon, mix all ingredients until all are evenly distributed.

By hand, stuff each shell until full but not over-flowing and place in a baking dish. Top the shells with 1 can of Ro*Tel tomatoes. Cover with foil and bake at 350 for 20 minutes. Remove foil and bake for an additional 10 minutes.

~~~

Rub down your corn with some butter or oil and grill, turning occasionally, until there is some browning on each side.

Cut up the andouille sausage into small pieces by quartering lengthwise and slicing into 1/4 inch slices. Cook in a skillet over medium high heat until lightly browned.

In a large bowl, combine sausage, cheeses, corn (removed from the cob), roasted red peppers, spinach, egg and bread crumbs and mix together until all ingredients are evenly distributed.

By hand, fill each cooked shell.

Top the shells with the Ro*Tel tomatoes and chilies and bake at 350 F covered for 20 minutes, then uncovered for another 10 minutes.

Enjoy!

Grilled Garlic-Rosemary Potatoes

2010-05-28T09:28:00.001-05:00

from Cook’s Illustrated (July/August 2007, page 9)

Ingredients:

4 tablespoons olive oil
9 medium garlic cloves (minced or pressed)
1 teaspoon chopped fresh rosemary leaves
Kosher salt
2 pounds small Red Bliss potatoes (about 18)
Ground black pepper
2 tablespoons chopped fresh chives

You will also need:

Vegetable oil for cooking grate
Disposable 13x9 inch aluminum roasting pan
Skewers (metal or wooden)
Small skillet
Fine-mesh strainer
Small bowl
Large bowl
Large microwave-safe plate
Grill

Method:

Prepare your grill with one side with direct flames (hotter) and the other side without (cooler).

Heat olive oil, garlic, rosemary and 1/2 teaspoon Kosher salt in small skillet over medium heat until sizzling (about 3 minutes). Reduce heat to medium-low and continue to cook until garlic is light blonde (about 3 minutes). Pour mixture through a fine-mesh strainer into a small bowl; press on solids. Measure 1 tablespoon of solids and 1 tablespoon of oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.

Scrub and cut potatoes in half. If using wooden skewers, make sure you soaked them in water first and place the potatoes on them at this point. If using metal skewers, do NOT put the potatoes on them yet.

Place potatoes in single layer on a large microwave-safe plate and poke each potato several times with a skewer. Brush potatoes with 1 tablespoon of strained oil and season liberally with salt. Microwave on high power until potatoes are slightly resistant when poked with the tip of a a paring knife. This will take about 8 minutes; turn them once halfway through the cooking time.

If using metal skewers, you may place the potatoes on the skewers after all microwave cooking is finished. Remember that the potatoes will be hot. You may want to use a paper towel to handle them.

Transfer potatoes to a baking sheet coated with 1 tablespoon strained oil. Brush with remaining tablespoon strained oil. Season with salt and pepper to taste.

Place potatoes on hotter side of grill. Cook, turning once, until grill marks appear (about 4 minutes). Move potatoes to cooler side of grill and cover with disposable pan and continue to cook until paring knife slips in and out of potatoes easily (5-8 minutes). Remove potatoes from skewers and transfer to large bowl with reserved garlic/oil mixture. Add chopped fresh chives and toss until thoroughly coated. Serve immediately.

Mexican Mole Sauce

2010-04-15T20:53:00.001-05:00

Adapted from this recipe from Food Network

This is a “two” step recipe. The first is to make the mole paste which involves roasting, charring, and toasting various ingredients, blending them all together in a food processor, then simmering for an hour. The second step is about a 5 minute process of mixing the mole paste with a few other ingredients to make the sauce. It’s a time investment up front that has a huge flavor pay-off.

This sauce can be used to add additional flavor dimensions in chili or tortilla soup by just adding a cup to your existing recipe, or as more of a starring role in a chicken mole dish like this one.

Ingredients:

Mole Paste:
2 large tomatoes
1 medium onion, peeled and cut into 1-inch chunks
10 cloves garlic, unpeeled
15 ancho chiles, stems removed and seeded (reserve seeds)
1/4 cup sesame seeds
1 tablespoon black peppercorns
1 stick cinnamon
4 whole cloves
1/4 cup fresh Mexican oregano leaves, or 2 teaspoons dried
1/4 cup fresh thyme leaves, or 2 teaspoons dried
1/4 cup roasted almonds
1/4 cup shelled roasted (unsalted) peanuts
1/4 cup raisins
1 cup chicken stock, hot
3 tablespoons vegetable oil
4 ounces Mexican chocolate, chopped

Finished Mole Sauce:
1 1/2 tablespoons vegetable oil
1 (14-ounce) can tomato puree
1 cup mole paste
1 cup chicken stock
1/4 teaspoon salt
1 ounce Mexican chocolate, chopped

You will also need:

Baking sheet
Parchment paper
Large bowl & hot water
Food processor
Sauce pan
1 cup containers for freezing

Method:

To make the mole paste, preheat the broiler to 500 degrees F

Place tomatoes, onion, and garlic cloves on a parchment lined baking sheet and broil until slightly caramelized around the edges, about 10 minutes. Remove from the oven and transfer the garlic to a small plate to cool. Turn the tomatoes and onions so that the uncooked sides are up. Return to the broiler until slightly caramelized on the second side, about 6 to 8 minutes. Remove from the oven and set aside to cool.

In a large skillet over high heat, toast the chiles on all sides until lightly browned and fragrant, just for a couple of minutes. Do not allow to burn. Transfer to a medium bowl, cover with hot water and allow to sit until softened, about 30 minutes. In the same skillet, combine the sesame seeds and reserved chile seeds and toast until light brown and fragrant. Transfer to a bowl and set aside. Add the peppercorns, cinnamon stick, cloves, oregano and thyme to the hot skillet and "toast" for a few seconds, just until their perfume is released. Transfer to the bowl with the sesame seeds.

When cool enough to handle, peel the garlic cloves and add these, along with the charred tomatoes and onion, to the bowl of a food processor. Add the seeds and spices. Drain the liquid off of the chiles and add these to the processor as well as the roasted nuts and raisins, and 1 cup of chicken stock. Puree the mixture until very smooth and thick, scraping down the sides of the blender frequently.

In a large deep pot, heat 3 tablespoons of the vegetable oil until very hot. Carefully pour the pureed mixture into the pot (be careful - it will splatter) and bring the mixture to a boil. Lower the heat so that the mixture simmers, and add 4 ounces of chopped chocolate to the pot. Cover and cook, stirring frequently, for about 1 hour, or until the mole paste is very thick and flavorful. At this point you should have about 3 1/2 cups of mole paste.

You can leave the paste rough with all the seeds and pieces, or you can strain it through a fine mesh strainer. I strain about half of the paste and mix it back in with the rough. This gives a nice in-between texture to the finished sauce.

You will use 1 cup to make the Mole sauce Reserve the remaining paste for another use.

(The mole paste will keep for at least 6 months, refrigerated, or up to 1 year if frozen. I freeze in 1 cup containers for ease of thawing for use.)

To make the sauce, heat the remaining 1 1/2 tablespoons of oil in a large saucepan over medium-high heat until very hot. Add the tomato puree and cook for 2 minutes, stirring frequently. Add 1 cup mole paste and the remaining 1 to 1 1/2 cups of chicken stock and stir to combine well. Cook for 3 to 4 minutes, until the mixture is a nice sauce consistency. Add the remaining 1/2-ounce of Mexican chocolate and the salt and cook another 2 minutes, or until the chocolate is melted and the sauce is thick, smooth and flavorful.

Straining:

You start with the “rough” mole paste.

Place a good spoonful into a fine mesh strainer placed over a bowl.

With a rubber/silicone spatula, press the paste through the mesh strainer until all that is left is a dry-ish mixture of the seeds and solids from the paste.

In the bowl underneath, you will find a smooth deep redish-brown paste.

I go through this process with about half of the “rough” paste and mix the “smooth” paste back into the remaining “rough” paste.

The resulting sauce has just a little texture to it and seems pretty close to perfect.

Nana’s Buttermilk Pie

2010-04-08T16:28:00.001-05:00

Few things speak to this Texan’s heart like pie. And one that truly takes me back to my childhood is my Nana’s buttermilk pie. I wrote a post about Buttermilk Pie on my main blog. You can read it here.

Ingredients:

3 eggs
1 ½ cups sugar
6 tablespoons (¾ stick) butter (melted)
¾ cup buttermilk
¼ teaspoon salt
1 teaspoon vanilla

You will also need:

9” pie plate
1 unbaked pie crust (your favorite recipe)
Stand mixer

Method:

Preheat oven to 350 ºF.

Cream together eggs & sugar using the paddle attachment of a stand mixer. Drizzle in melted butter & mix well. Add buttermilk, salt and vanilla. Pour into an unbaked pie shell.

Bake @ 350 for about 40-45 minutes or until set. (The top will form a little bit of a crust, so it may be difficult to tell, but you do not want to over-bake. I would be hesitant to cook longer than the 45… maybe 46 minutes.)

Cool completely. It is best when made ahead of time and refrigerated to allow the custard to really set up. Serve either cold from the refrigerator or at a cool room temperature.

Now, with pictures:

Cream together eggs & sugar using the paddle attachment of a stand mixer.

You want to drizzle in melted butter in case it is still hot. You don’t want to chance dumping it all in at once and curdling the eggs.

Add buttermilk, salt and vanilla.

Mix until just a little frothy… you want to see a few bubbles on top.

Pour into an unbaked pie shell.

Refrigerate before slicing and serving for best results.

For very clean-cut pieces, cut when cold out of the refrigerator. At room temp, the crust on top will shred just a little (see the picture with strawberries at the top of this post) and the custard might loosen up a little. It still tastes wonderful, it just gives the piece of pie a little more rugged look.

Variations:

Serve with some fresh macerated berries.
Add 1/8 teaspoon of ground nutmeg to the custard.
Add 1 tablespoon of lemon juice and/or 1 tablespoon of finely grated lemon zest to the custard.
Add 1/2 cup shredded coconut to the custard.

Tuscan (Inspired) Lamb Chop Skillet

2010-04-05T00:19:00.001-05:00

This is one of my family's favorite "one dish wonder" type meals that I got out of one of those little cookbooks in the checkout line at the grocery store. I have since put my own methods and spin on it.

Ingredients:
4-8 lamb loin chops
Olive oil
3 cloves garlic, minced or pressed
1 19 ounce can white kidney (cannellini) beans; rinsed & drained
1 8 ounce can Italian style stewed tomatoes
3 tablespoons balsamic vinegar
2 teaspoons snipped fresh rosemary

You will also need:
Large skillet with lid
Crusty bread for soppin' up the awesome sauce!!!

Method:
Trim a minimal amount of fat from chops and season with salt and pepper. Heat oil in large skillet. Cook chops in hot oil over medium heat until well seared and browned on all sides. Transfer to plate.

Pour the tomatoes out of the can into a separate bowl and cut them up if they are not diced. But do NOT drain them. Reserve all juice use in the dish.

Stir garlic into drippings in skillet & cook for just 30 seconds – 1 minute.

Pour in balsamic vinegar to deglaze the pan, scraping up the browned bits off the bottom of the pan. (Add less balsamic vinegar if it is too strong of a taste for you. I up the amount of balsamic because we really like the flavor of it in our house.)

Add cut up tomatoes and juice, beans and simmer briefly.

Reduce heat to low and add chops back in, coating them with the sauce. Sprinkle in the snipped rosemary on top of the chops and sauce.

Cover and simmer for about 5 minutes. The internal temperature of the lamb chops should read about 140F when they are done. If you want to thicken up the sauce, remove the chops back over to a plate and turn up the heat while pushing all the tomatoes and beans to the sides of the pan and allow the sauce in the middle to reduce just a little. Return the chops to the skillet to serve.

Ribs

2010-03-29T09:05:00.001-05:00

Want great and tender ribs but don’t have a smoker? No problem. This oven method for cooking ribs, while long, is wonderfully easy and turns out perfectly tender baby back ribs every time.

Ingredients:

Rub
Baby back ribs (I usually do 1 rack cut in half to feed my family of 4 + 1 guest. Plan for 2-3 ribs per person.)
Barbeque sauce (optional)

You will also need:

Broiler pan (or sheet pan + cooling rack)
Aluminum foil
Grill (optional)

Method:

Cut the racks in half so that they more easily fit on the pan.

Use a spoon to dip into the rub and place it on the ribs. With your fingers, rub the spice mixture into all sides of the ribs.

You can cook immediately, but for maximum flavor, wrap in foil or cover and refrigerate overnight.

Preheat oven to 300º F.

Place the ribs on the broiler pan with the “cup side” up. Bake, uncovered, for 1 1/2 hours. (If you had the ribs wrapped in foil overnight in the fridge, save the foil as you’ll use it later.)

Remove the ribs from the oven and lower the temperature to 200º F. Wrap each 1/2 rack of ribs individually in aluminum foil. Return the ribs to the oven and bake (still at 200º F) for 3 hours.

Remove from oven and unwrap each foil packet of ribs.

You may serve as is, or, if desired, lightly brush with your favorite barbeque sauce and grill over high heat to caramelize on the sauce. The ribs should be completely tender, but still grip the bone enough to make grilling on the barbeque sauce easy.

If you like your ribs literally falling off the bone, bump up the low heat baking time to 4 hours or so.

We prefer to not have a lot of sauce as the rub we use gives so much flavor and has such a nice finish with the brown sugar that is in it.

Simple Chocolate Cake

2010-02-27T08:15:00.001-06:00

from Cook’s Illustrated (March/April 2009, pg. 25)

This is a surprising little cake. The surprising ingredient is mayonnaise. NOT “salad dressing,” mind you. No. The real stuff. Mayonnaise. It was a method used in war-times when butter and eggs were scarce so the mayonnaise served as a substitute for those ingredients. It is definitely simple enough for a week-night dessert.

Ingredients:

You will also need:

8 inch square cake pan
Non-stick cooking spray
1 large mixing bowl
1 small-medium mixing bowl
Confectioners’ (powdered) sugar for garnish

Method:

Preheat oven to 350 degrees F and prepare cake pan by spraying with non-stick cooking spray.

Allow cake to cool in pan on wire rack for 1-2 hours. Turn cake out onto serving platter and dust with confectioners’ sugar to serve.

Cranberry Orange Oatmeal Cookies

2010-01-27T14:19:00.001-06:00

adapted from the Quaker Oats recipe found here

Ingredients:

1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon orange extract
1 teaspoon molasses
3 cups old fashioned oats (uncooked)
1 cup dried cranberries

You will also need:

Stand mixer
Cookie sheets
Parchment paper

Method:

Heat oven to 350°F.

In small bowl, combine flour, baking soda, cinnamon and salt and mix together using a whisk.

In large bowl of a stand mixer, beat butter and sugars on medium speed of until creamy with paddle attachment. Beat in eggs one at a time, thoroughly mixing after each addition. Add vanilla, molasses and orange extract; beat well. Add flour mixture; mix well. Add oats and dried cranberries; mix well.

Drop dough by rounded tablespoonfuls (or by using an ice cream scoop) onto parchment paper lined cookie sheets.

Bake 10-13 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Technorati Tags: Cranberry,Oatmeal,Cookies,Baking,Dessert

Cream Cheese Icing

2009-12-17T23:10:00.001-06:00

Ingredients:

8 ounces cream cheese
1/2 cup (1 stick) butter
1 teaspoon vanilla (clear vanilla if available)
1 pound confectioner’s (powdered) sugar (sifted)

You will also need:

Stand mixer with paddle attachment

Method:

Set out cream cheese and butter and allow them to come close to room temperature. Beat in stand mixer to soften. Add vanilla and beat to mix thoroughly. Scrape down bowl and mixing blade. Sift about 1/3 of the powdered sugar into the bowl at a time and mix thoroughly between additions until the icing has reached a nice smooth consistency.

Sugar Cookies

2009-12-11T22:53:00.001-06:00

This recipe is from my friend Meg and makes a very good yet simple cut sugar cookie.

Ingredients:

3 sticks butter (room temperature)
3 eggs
1 1/2 cup sugar
2 teaspoons vanilla
4-5 cups all purpose flour
2 tablespoons baking powder
1/2 teaspoon salt

Method:

In stand mixer, beat butter to soften. Add in eggs one at a time, mixing well and scraping the bowl between additions. Add sugar and vanilla and mix thoroughly.

Combine flour, baking powder and salt in a separate bowl. Add slowly to mixer and mix just until well combined.

Chill dough for at least 1 hour before rolling out.

Tips on rolling out dough:

Dust counter with flour and roll out no more than 1/4 of the dough at a time, keeping the remaining portions in the refrigerator.
Roll dough to 1/4” – 1/6” thickness. Not too thin or they will not be soft
If cut when dough is still cold, the cookies will puff up and lose their shape. Work dough with your hands to bring to room temperature to roll out and cut and the cookies will hold their shape really well.
Place cut cookies on parchment paper on a cookie sheet and refrigerate or freeze before baking.

Bake cut cookies at 375 F for 6-8 minutes. Just before the edges turn light brown; tops will be firm to press. Allow to cool completely and decorate with royal icing.

This picture shows the difference between a cookie cut with the dough at room temperature (top) and one that was cut when the dough was cold fresh out of the refrigerator (bottom). While the dough is easier to work with cold fresh out of the refrigerator, the cookie puffs up and loses some of the definition in the shaped cookie. The room temperature dough gives a much cleaner and prettier finished product.

Once baked, cookies can be frozen until you are ready to decorate them and then they can be frozen once decorated also until ready to serve. Just allow to thaw at room temperature.

Popcorn Cake

2009-11-29T21:02:00.001-06:00

As passed down from my Nana P to my mom to me.

Ingredients:

1 pound M&M’s candies *
1 pound dry roasted peanuts
1 gallon popped popcorn (approximately 2 microwave bags) **
1 pound marshmallows
½ cup vegetable oil
½ cup margarine ***

* Holiday specific M&M’s make this a special treat for any holiday.
** Get as close to no butter popcorn as you can.
*** I rarely use margarine any more. However, my mom tried butter while living overseas where she couldn’t get margarine and it didn’t work so well.

You will also need:

Very large mixing bowl
Medium sauce pan
Heat-proof spoonula
Thermometer with candy setting
2 wooden spoons
Cooking spray (oil)
Angel food cake pan or Bundt pan

Method:

Pop popcorn and allow to cool. You may want to shake out the popcorn in a bowl to get all the un-popped seeds out.

In a very large bowl, place M&M’s, peanuts and popcorn in that order with M&M’s on bottom, peanuts on top of the M&M’s and popcorn on top of that.

In saucepan over medium heat, begin melting margarine and add oil and stir. Add in marshmallows and begin stirring while allowing the marshmallows to melt. Stir constantly with a heat-proof spatula/spoonula. Allow to boil until approximately 230ºF. The mixture will be translucent when coating the thermometer or against the bottom of the pan when you tilt it to the side.

You can do all of the above in the microwave. Just be very careful about the marshmallows expanding and overflowing your bowl.

Once the marshmallow mixture is finished cooking, pour it over the popcorn. With two wooden spoons, mix the hot marshmallow mixture into the popcorn and gradually incorporate the peanuts and M&M’s at the bottom of the bowl as the mixture cools a bit. Mix until all the ingredients are evenly distributed. (Or until at least mostly evenly distributed.)

Lightly spray angel food cake pan (or Bundt) and hands with cooking spray. Using hands, press the popcorn mixture down into the pan. This recipe will completely fill an angel food cake pan and fill a Bundt pan with a little left over. Allow the pressed cake to cool in the pan for a while (maybe 30 minutes to an hour) until the cake has set and firmed up.

Turn cake out on platter or cake taker that can be covered. You may have to lightly squeeze the pan to release it or you may use a hair-dryer on the outside of the pan to warm and release it. Continue to allow the cake to sit out and set up in open air at room temperature for another hour or so.

Use a sharp bread knife to slice the cake and eat it with your fingers. And eat some more… and some more… you get the idea.

Order of the ingredients is important to protect the M&M’s from getting too hot and melting with the heat of the marshmallow mixture.

Reason #1,253 I dislike using a microwave. I’ll use a stove-top and sauce pan thankyouverymuch.

Melt the butter, add the oil and marshmallows and mix while the mixture melts together and begins to boil. Stir constantly.

At about 230ºF the mixture will be translucent on the tip of the thermometer and it’s ready.

Pour the marshmallow mixture over the popcorn and mix with two wooden spoons until ingredients are evenly distributed. Press into pan until firmly packed and full.

It’s a crowd pleaser. At least it is in my family.

Orange Vanilla Spice Cake

2009-10-29T07:46:00.004-05:00

method is adapted from Cook’s Illustrated’s Yellow Layer Cake (March/April 2008)

Ingredients:

2 ½ cups (10 ounces) cake flour
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon table salt
¾ cup (6 ¼ ounces) dark brown sugar
1 cup (6 ounces) granulated sugar (split ¾ cup and ¼ cup)
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
10 tablespoons unsalted butter (melted and cooled slightly)
1 cup buttermilk (room temperature)
3 tablespoons vegetable oil
2 teaspoons vanilla extract
1 teaspoon orange extract
6 large egg yolks plus 3 large egg whites (room temperature)

You will also need:

Butter and flour for pans
Two 9-inch round cake pans or one 9x13 inch sheet cake pan
Stand Mixer with bowl and whisk attachment
4-cup liquid measuring cup
2 Extra medium sized bowls
Rubber spatula/spoonula

Method:

Heat oven to 350º F. Butter and flour cake pan(s).

Melt butter in the 4-cup liquid measuring cup (either on the stove top if it is metal or in the microwave if it is glass or plastic) and set aside to cool slightly.

In a medium sized bowl, whisk together flour, baking powder, baking soda, salt, brown sugar, ¾ cup of granulated sugar, cinnamon, nutmeg and cloves.

To the melted & cooled butter, add buttermilk, oil, vanilla, orange extract and egg yolks. Whisk together.

In clean bowl of stand mixer, beat egg whites with whisk attachment at medium-high speed until foamy. With machine running, gradually add remaining ¼ cup sugar & continue to beat until stiff peaks just form. Transfer to an extra bowl and set aside.

Add flour mixture to the same stand mixer bowl (now empty of the egg whites) with whisk attachment. With mixer on low speed, gradually pour in butter mixture and mix until almost incorporated (about 15 seconds). Stop mixer and scrape down whisk and bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated (10-15 seconds).

Using spatula/spoonula, stir 1/3 of the beaten egg whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain.

Pour batter in to pan(s) and lightly tap pan(s) on the counter a couple of times to dislodge any large air bubbles.

Bake at 350º F; 20-22 minutes for two 9-inch round pans or 32-35 minutes for one 9x13 sheet cake pan or until toothpick comes out clean.

Cool cake in pan on a wire rack for at least 10 minutes. Run a knife around the edge to loosen it. Turn cake out onto a wire rack then invert to another wire rack to cool completely.

Topped with Cinnamon Browned Butter Icing:

As a Pumpkin Cake Truffle:

Cinnamon Browned Butter Icing

2009-10-29T06:47:00.002-05:00

adapted from Evil Shenanigan’s Brown Butter Frosting

Ingredients:

4 tablespoons unsalted butter
1 1/2 cups powdered (confectioner’s) sugar (sifted)
1 teaspoon vanilla
2 teaspoons milk (maybe less)
1 teaspoon (approximately) freshly grated cinnamon from cinnamon stick
Pinch of table salt

You will also need:

Small saucepan
Heat-proof (silicone) spoonula
Mixer with paddle attachment
Spice grater

Method:

Melt butter in small sauce pan and cook on medium heat, stirring constantly until nutty brown. The solids will actually separate out and brown into little specks like you see on my spoonula below.

After butter is browned, add in the freshly grated cinnamon and stir in. Remove from heat and allow to “steep” for a while as the butter cools.

Now would be a good time to make your cake. May I suggest the my Orange Vanilla Spice Cake? It’s quite tasty. And Kelly’s Chocolate Spice Cake sounds absolutely delicious.

Into the bowl of a stand mixer, sift the powdered sugar. Add the vanilla and browned butter with cinnamon and slowly mix using the paddle attachment. Lastly, add the pinch of salt and enough milk to make the mixture smooth (you may not use the entire two teaspoons).

Do you see those flecks of cinnamon? It looks rustic that way, but it is so good.

Pictured atop an Orange Vanilla Spice Cake:

Mole Chicken and Rice

2009-10-26T23:43:00.002-05:00

The more you cook, the more comfortable you become with flavors, combinations and techniques. The more comfortable you become, the more you are able to improvise and cook without any kind of a recipe. That’s what this dish was for me. It was a dish that I threw together based up on techniques and flavor combinations that I have picked up along the way over the last several years.

And you know what? It was really good.

Ingredients:

1 tablespoon oil or butter
1 onion (chopped)
1 celery rib (chopped)
2 carrots (chopped)
4 cloves garlic (minced or pressed)
1 teaspoon cumin
1 teaspoon coriander
2 teaspoons Mexican oregano
Coarse kosher salt
Fresh ground pepper
1 can Ro*tel tomatoes & green chilies
1 cup mole sauce*
1 cup chicken broth
1 cup water
1 1/4 cup long grain brown rice

3-4 chicken breasts (bone in, skin removed)
3-4 tablespoons all purpose flour
Seasoning salt (like Tony Chacheres's Creole seasoning)
2 teaspoons coarse kosher salt
1 teaspoon fresh ground pepper

*If no mole sauce is available, you may substitute something else like some tomato paste and chili powder or omit completely.

You will also need:

Oven safe skillet with lid
Heavy skillet (like cast iron)

Method:

Sauté onion in oil or butter over medium-high heat in oven safe skillet to soften, then add celery and carrots and sauté a few minutes more. Add garlic and stir while cooking for just a few seconds. Next, add Mexican oregano, cumin and coriander and stir while cooking until fragrant (about 30 seconds). Salt and pepper the mixture. Next add Ro*Tel tomatoes, about 1/2 cup of mole sauce, chicken broth and water. Bring to a boil and add rice. Let the mixture boil on the stove top until chicken is ready to add.

Preheat oven to 375 degrees F.

Season flour with seasoning salt, kosher salt and ground pepper. Lightly coat chicken breasts in flour and pan fry to lightly brown in a separate skillet (cast iron). (I did this in some bacon fat and it was awesome!!!)

Once lightly browned on all sides, place chicken directly on top of the boiling rice/vegetable mixture. Cover with a lid and place in a 375 F oven. Bake for close to an hour until chicken is done (170 F) and rice is tender. Remove from the oven and use the remaining mole sauce over the top of each chicken breast and return to oven to heat for just a few minutes. (Or, you may try adding the mole on top of the chicken earlier. It was just a last minute thought for me.)

Note: Resist the urge to reach in and periodically stir the rice. From my understanding, constantly messing with brown rice will make it sticky and gross. Don’t do it. Just let it bake on it’s own and it’ll turn out great.

Apple Muffins

2009-10-15T20:33:00.000-05:00

Makes 12-15 muffins

Ingredients:

2 cups flour
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon
1 stick butter, cool room temperature
1 cup buttermilk cool room temperature*
1 tsp vanilla
1 ½ - 2 cups coarsely chopped peeled Granny Smith apples
2 teaspoons cinnamon sugar**
1 tablespoon butter

* Milk may be substituted for buttermilk.
** I keep a mixture of cinnamon sugar around that is made of ½ cup sugar + 2 tablespoons ground cinnamon

You will also need:

Small bowl
sauté pan
Large bowl
Spatula/spoonula
Muffin pan
Baking liners (optional)

Method:

Sprinkle 2 teaspoons cinnamon sugar with coarsely chopped apples and toss to lightly coat. Melt 1 tablespoon butter in small sauté pan over medium high heat. Once the butter is fully melted and bubbling in the middle, add apples and allow them to cook just until they start to sizzle while stirring periodically. This will only take a few minutes (approximately 3 minutes). Once they have cooked down a little (released some of their juice) and look nice and sticky, remove from heat, return to the bowl you used to toss them in the cinnamon sugar and set aside to cool.

Preheat oven to 425 F.

Whisk together flour, sugar, baking powder, salt and cinnamon in a large bowl. Work room temperature butter into dry ingredients using fingers until it makes various sized “pebbles”. Form a well in the middle of the dry ingredients and add buttermilk and vanilla. Gently begin folding wet and dry ingredients together and gently fold in apple chunks at the same time. Do not over-mix as the dough should remain rather lumpy. Spoon into 12-15 muffin cups and bake at 425 F for 20-25 minutes. Allow to cool in the pan for at least 5-10 minutes or so before removing to a wire rack to continue cooling.

Peel your apples and use a corer/slicer to make segments. Cut the segments in half lengthwise both from the top and from the side, then slice into small chunks.

Sprinkle cinnamon sugar on the diced apple and toss to coat.

Cook the cinnamon sugar coated apple chunks in the melted butter for about 2-3 minutes until you begin to see these sticky webby strands.

While the apples cool, whisk the dry ingredients together, work the butter in with your fingers, make a well in the middle, pour in your wet ingredients and begin to gently fold it all together along with the apples.

I like to use liners for clean up purposes, but also because it seems to keep the muffin a little tighter and gives a prettier top, but that is totally a preference thing.

I also use an ice cream scoop thing to evenly distribute the muffin batter. But again, whatever works for you.

And here's the good part. A nice warm muffin that is doused in melting butter.

Breakfast comfort food doesn't get much better.

Amen.

Greek Celebration Bread (Artos)

2009-10-01T08:27:00.023-05:00

from The Bread Baker's Apprentice by Peter Reinhart (pg 112-114)

NOTE: You have to start this process a day ahead of time if you don't already have a pre-ferment made.

Also you may see my first Artos attempt for the Bread Baker's Apprentice challenge here.

Ingredients:

1 cup (7 ounces) pre-ferment such as poolish or sourdough starter
3 1/2 cups (16 ounces) bread flour
1 teaspoon salt
1 1/2 teaspoons instant yeast
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon orange extract
1 teaspoon vanilla
2 large eggs (slightly beaten)
1/4 cup honey
1/4 cup olive oil
3/4 cup milk (lukewarm, 90-100 F)

Optional:

1 cup dried fruit (combination of two including raisins, apricots, figs, cherries)
1/2 cup nuts (lightly toasted chopped walnuts or slivered almonds)

Glaze:

2 tablespoons water
2 tablespoons sugar
2 tablespoons honey
1 teaspoon orange extract
sesame seeds

You will also need:

Stand mixer with paddle & dough hook attachments
Large bowl
Spray oil
Saucepan
Pastry brush

Method:

Take your poolish or other pre-ferment out of the refrigerator at least an hour ahead of time to let it get to roughly room temperature.

In bowl of stand mixer, put flour, salt, yeast, cinnamon, nutmeg, allspice and cloves. Mix with paddle attachment for a few minutes until all ingredients are incorporated.

Add room temperature pre-ferment, orange extract, vanilla, eggs, honey, oil and milk. Continue mixing with paddle attachment until the dough becomes a rough ball then switch to the dough hook. Knead with the dough hook for about 10 minutes adding flour if necessary. The dough should clear the sides of the bowl and be soft and tacky, but not sticky. It should also pass the windowpane test.

If you are adding dried fruit and/or nuts, add them toward the end of your kneading time or turn the dough out onto a floured surface and knead the fruit/nuts in by hand.

Spray or drizzle some oil in a bowl and transfer to dough to that bowl. Lightly coat it with oil, cover with plastic wrap, and ferment for about 1 1/2 hours (until it doubles in size).

After fermentation, remove the dough from the bowl and prepare to shape. You may simply shape into a boule, but I like to braid this bread. I am working on instructions for braiding but you can view a quick video here of some Greek women braiding bread to get an idea of what to do. You can also look back at my original Bread Baker's Apprentice challenge post here for instructions.

Three strand braid:

Five strand braid:

Spray with oil, cover loosely with plastic wrap and proof at room temperature for 60-90 minutes (dough should nearly double in size). Preheat the oven to 350 F during the last 15 minutes of proofing time.

Bake the loaf for 20 minutes, then rotate the pan 180 degrees and continue to bake for an additional 20-25 minutes. When done, it should register 190 F internally and make a hollow sound when thumped. You can brush the glaze on as soon as it comes of out the oven.

For the glaze, combine the water and sugar and bring to a boil in a sauce pan. Add the honey and extract, turn off the heat and stir together. Brush on the loaf straight out of the oven with a pastry brush then sprinkle sesame seeds on top.

Before glaze:

After glaze:

Herb Oil

2009-09-27T22:51:00.007-05:00

adapted from The Bread Baker's Apprentice by Peter Reinhart (pg 163)

Ingredients:

2 cups olive oil
1/3 cup fresh basil (chopped)
1/3 cup fresh thyme (chopped)
1/3 cup fresh oregano (chopped)
1 tablespoon coarse kosher salt
1 teaspoon coarsely ground pepper
6 cloves fresh garlic (pressed)
1 tablespoon dried minced onions

You will also need:

Heat proof bowl or sauce pan (I used a large heat-proof metal measuring cup.)

Method:

Warm oil over low heat to about 100 F. Add chopped herbs, salt, pepper, garlic and dried minced onions. Stir together to incorporate. Turn off heat and allow the herbs to steep in the oil for a couple of hours or as long as possible.

Can be used as a dipping oil or as a topping for focaccia or pizza crust.

Store in refrigerator for up to two weeks.

"Not So WAY More Homemade" Creamy Chicken Tortilla Soup

2009-09-22T12:59:00.001-05:00

This recipe is a little more like food assembly (a la Food Network's Sandra Lee) but it's good and quick for a weeknight dinner solution. I will be posting my real HOMEMADE version of this soup soon.

Ingredients:

1 rotisserie chicken (from grocery store)
Olive oil or butter for sautee
1 onion (rough dice)
2-3 cloves garlic (minced or pressed)
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cans cream of chicken soup
1 can creamed corn
1 can whole kernel corn (drained) (optional)
1 can Ro*Tel diced tomatoes
1 can [regular] diced tomatoes
Chicken broth/stock to taste

You will also need:

Stock pot
Tortilla Chips
Pre-shredded Mexican cheese blend

Method:

De-bone at least half of the roasted chicken and coarsely chop it into bite sized chunks.

Open all cans (tomatoes, soup and corn).

Heat some butter or oil in a stock pot over medium high heat, add diced onion and sautee for a few minutes. Add garlic and cook for just a minute. Then and chili powder, cumin and coriander and stir while cooking until fragrant. Add in coarsley chopped chicken and stir around to coat the chicken in the spices just a bit.

Now comes the easy part. Empty all cans into the pot... cream of chicken soup, creamed corn, whole kernel corn, Ro*Tel and diced tomatoes. Stir around and begin slowly adding chicken stock/broth until it reaches the thickness/thinness that you desire. Heat until all is completely combined and thouroughly warmed.

Serve in a shallow bowl. Assemble by breaking up some tortilla chips in the bottom of the bowl, sprinkling generously with cheese and ladeling the soup over the top. I like to sprinkle a little extra cheese right on top.

Key Lime Cheesecake

2009-08-28T08:00:00.001-05:00

Crust:

1 cup (8 whole) cinnamon graham crackers
1 tablespoon sugar
5 tablespoons butter (melted)
1 tablespoon butter (melted separately)

Break graham crackers into rough pieces and process in food processor until uniformly fine. Add sugar and process just a little more. Pour graham cracker crumbs into a medium bowl and drizzle with melted butter. Using a fork, mix and incorporate melted butter throughout the graham cracker crumbs until the mixture resembles wet sand. Brush bottom of spring-form pan with melted butter. Transfer graham cracker mixture into spring-form pan and press into the bottom of the pan using a ramekin or metal measuring cup. Bake at 325ºF for 13-15 minutes. Allow to cool completely on cooling rack.

Cheesecake filling:

3 – 8 ounce packages cream cheese
1 1/3 cups sugar
3 eggs
¼ cup key lime juice
2 teaspoons vanilla

Cut cream cheese into cubes and let stand at room temperature while preparing crust. In stand mixer using paddle attachment, beat cream cheese until smooth. Scrape down bowl and paddle attachment. Add sugar and mix well; until fluffy. Again scrape down paddle and sides of bowl. Add eggs one at a time and mix in thoroughly between each addition scraping down bowl and paddle as well between additions. Add key lime juice and vanilla and mix until completely combined. Brush sides of spring-form pan with remaining melted butter (see above) and pour cheesecake mixture into pan. Bake at 300ºF for 45-60 minutes (I'm a little fuzzy on the time here as the original recipe I had said to bake at 350, but the outside got done faster than the inside at that temperature. I'd say go lower and longer, but I have not had a chance to test it yet.)

Topping:

2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla

Mix sour cream, sugar and vanilla together. (I just mix them together in the same bowl that I mixed the cheesecake mixture in.) Remove the cheesecake from the oven and increase the temperature to 350ºF. Spread the sour cream mixture on top and bake for another 10-15 minutes.

Glaze:

(Begin after cheesecake initially goes into the oven.)
3/4 cup water
1/3 cup key lime juice
1/2 teaspoon key lime zest (minced)(optional)
1 egg yolk
1/2 cup sugar
1 1/2 tablespoons cornstarch
1/2 teaspoon salt
1 tablespoon butter

Combine water, lime juice, zest & yolk in small saucepan. Stir in sugar, cornstarch and salt. Bring to a boil over low heat, stirring constantly (about 10 minutes) until thickened. Add butter and stir until it melts. Remove from heat and cool for 20 minutes before spreading over cheesecake (will still be warm).

Let everything cool, then refrigerate.

~~

While the crust baked, I began zesting and juicing my Key Limes. It takes about 25 Key Limes to render 1 cup of juice (about 6 key limes = 1/4 cup) .

As soon as the cheesecake went into the oven, I mixed the sour cream topping and began work on the glaze.

Allow everything to set up and cool while still in the spring-form pan and then refrigerate. When ready to serve, run a sharp paring knife around the edges to loosen and then carefully unmold the cheesecake.

Garnish with some thin slices of Key Limes and enjoy!

Lemon Thyme Grilled Shrimp

2009-08-27T08:19:00.000-05:00

Ingredients:

1 tablespoon minced fresh Lemon Thyme
3 tablespoons fresh lemon (or lime) juice
1 tablespoon olive oil
1 teaspoon fresh ground pepper
salt to taste
16 large shrimp (peeled & deveined)

In a bowl, combine lemon thyme, lemon juice, olive oil, pepper and salt. Add shrimp & toss to coat. Cover & refrigerate 1 - 2 hours. Pop those bad boys on a grill for just a few minutes until done.

Enjoy with some fresh grilled asparagus garnished with lemon juice and olive oil.

Cream Cheese Cupcakes

2009-07-30T23:38:00.010-05:00

I have no idea where this recipe originated.

Makes about 15 cupcakes.

Ingredients:

2 - 8 ounce packages of cream cheese (room temperature)
1/2 cup sugar
2 eggs (room temperature)
2 teaspoons vanilla
Vanilla wafers

You will also need:

Paper baking cups
Muffin pan
Mixer
Spoonula
Cherry pie filling for topping (optional)

Method:

Preheat oven to 350 F. Place paper baking cups in a muffin pan and then place one vanilla wafer cookie in the bottom of each paper baking cup.

In the bowl of a stand mixer, place the room temperature cream cheese. Using the paddle attachment, beat the cream cheese to soften it up until it is very creamy. Scrape down sides of bowl. Beat in sugar, and again, scrape down sides. Add in eggs one at a time, beating each one in well and scraping down sides in between each addition. Finally beat in vanilla until the batter is completely smooth.

Fill each baking cup with cream cheese batter up to 2/3 full. Bake for about 15 minutes. Allow to cool completely in the muffin pan. Top with cherry (or other) pie filling if desired. Refrigerate.

(These may be frozen. Before adding the pie filling on top, of course.)

Cheddar Cornbread

2009-07-24T07:30:00.005-05:00

from Cook's Illustrated (January/February 2005, pg 11)

Ingredients:

1 1/2 cups (7 1/2 ounces) all purpose flour
1 cup (5 1/2 ounces) yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
4 ounces sharp cheddar cheese (shredded)
1/4 cup (1 3/4 ounces) packed light brown sugar
1 cup frozen corn kernels (thawed) or fresh
1 cup buttermilk
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted & slightly cooled

You will also need:

Food processor
Batter bowl
spoonula
Cast Iron Skillet (or Pyrex glass baking dish)
1 tablespoon bacon fat or butter to grease the pan

Method:

Measure and set out frozen corn to thaw. Preheat oven to 400 F and place cast iron skillet in the oven to also get hot.

Whisk flour, cornmeal, baking powder, baking soda and salt together in batter bowl. Add half of the shredded cheddar to the dry ingredients and toss to combine. Set aside.

In food processor, process thawed corn, brown sugar and butter milk for just 2 or 3 short pulses. Add eggs and process just 2 or 3 more short pulses (you want there to still be lumpy corn pieces).

Using a hot pad, remove your cast iron skillet from the oven and add your tablespoon of bacon fat (or butter). Return to oven and allow to warm while you finish the mixing.

Using your spoonula, make a well in the middle of your dry ingredients and pour in the wet ingredients. Use your spoonula to turn just a few times to barely combine. Add melted butter and continue to fold until dry ingredients are just moistened.

Again, using a hot pad, remove the cast iron skillet from the oven and swirl around to spread out the bacon fat. Pour the batter into the skillet and spread it around with your spatula/spoonula. Sprinkle remaining shredded cheddar cheese on top. Bake for 25-35 minutes (until toothpick comes out clean). Cool in the skillet for 10 minutes, then invert onto a wire rack & turn right side up to cool for an additional 10 minutes.

Blueberry Muffins

2009-07-16T22:07:00.010-05:00

Adapted from my sister’s husband’s family’s recipe (was that convoluted enough for you?)

Makes 12 muffins

Ingredients:

2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 stick butter, cool room temperature
1 cup buttermilk cool room temperature*
1 teaspoon vanilla
1 1/2 cups blueberries**

* Milk may be substituted for buttermilk.
** Should be fresh blueberries that have been frozen with no sugar added.

You will also need:

Large bowl
Spatula/spoonula
Muffin pan
Baking liners (optional)
1 extra teaspoon (or so) of flour

Method:

Preheat oven to 425 F.

Combine flour, sugar, baking powder and salt in a large bowl. Work room temperature butter into dry ingredients using fingers until it makes various sized “pebbles”. Gently toss frozen blueberries with a teaspoon or so of flour to coat. Form a well in the middle of the dry ingredients and add wet ingredients. Gently begin folding together and gently fold in blueberries at the same time. Do not over-mix as the dough should remain rather lumpy. Spoon into 12 muffin cups and bake at 425 F for 20-25 minutes. Allow to cool in the pan for about 8-10 minutes before removing and cooling on a rack.

Mix together dry ingredients: flour, sugar, baking powder & salt.

Work butter in with fingers to make small pebble sized pieces.

Add wet ingredients (milk & vanilla) in a well and then begin to fold together.

Toss frozen blueberries with just a little bit of flour to coat.

Gently fold the blueberries into the batter.

Spoon the batter into muffin cups. I use paper liners mostly for ease of clean-up but also to help contain all that blueberry goodness once removed from the pan.

Just a note: This is a 2 ounce scoop and I loaded it up with batter to fill the muffin cups.

Bake at 425 for 20-25 minutes (my oven is closer to 25 minutes).

Enjoy with a little pat of butter.

Spice Rub

2009-07-13T14:15:00.002-05:00

Ingredients:

2 teaspoons each:
Whole cumin seeds
Whole coriander seeds
Whole mustard seeds

3 teaspoons each:
Whole Allspice
Whole Peppercorns

1 ½ cups brown sugar
4 ½ teaspoons seasoned salt
2 tablespoons paprika

1 teaspoon each:
Curry powder
Ground ginger
Cayenne pepper
Dried rosemary (crushed)
Ground cinnamon

You will also need:

Non-stick sauté pan/skillet
Spice grinder or spice dedicated coffee grinder

Method:

Measure each of the whole spices (cumin seeds, coriander seeds, allspice, mustard seeds and peppercorns) in to a small non-stick skillet and place over medium – medium-high heat. Shake the pan periodically to move the seeds around. Toast the spices in this manner until fragrant and you see a few wisps of smoke rising from the skillet. Remove from heat and pour the spices in to a different bowl or container to cool. Set aside.

While the toasted spices cool, measure the remaining ingredients (brown sugar, seasoned salt, paprika…. etc) and place in a bowl.

Once the whole spices have cooled a bit, place them into your spice grinder or spice dedicated coffee grinder and grind into a powder. Add them into your bowl and mix to combine while mashing up the clumps of brown sugar as you mix.

It can be used on Ribs, Brisket, Chicken... whatever.

Fresh Tomato Pasta

2009-07-09T23:31:00.008-05:00

This recipe is most "frugal" when the tomatoes and herbs come from your garden.

Ingredients:

4 small to medium size fresh tomatoes
2 tablespoons olive oil
1 tablespoon fresh basil (chopped)
1 tablespoon fresh oregano (chopped)
1 tablespoon fresh flat leaf parsley (chopped)
1 tablespoon fresh garlic chives (chopped)
1 teaspoon kosher salt
Fresh ground pepper to taste
1 can black beans (rinsed and drained)
Pasta of choice (cooked to taste)

Method:

Dice tomatoes and prepare all herbs. Combine everything in a bowl, cover and allow to sit at room temperature for at least one hour (more is better, in my opinion).

Serve over prepared pasta.

We usually serve it with some grilled chicken, but it is certainly not necessary and most frugal without.

Raspberry Margarita Smoothie

2009-07-03T07:52:00.006-05:00

Ingredients:

Vanilla Ice Cream
Margarita Mix
1/2 - 1 cup Raspberries (fresh or frozen)
Ice (if desired)

You will also need:

Blender

Method:

In your blender, place several scoops of ice cream (until about 2/3 full). Add 1/2 - 1 cup of raspberries (depending on how tart you want the flavor) on top. Then pour in margarita mix until it about 2/3 of the way up the ice cream. Top off with ice as desired. Blend until smooth and liquid and ice is crushed.

You might also like the recipe for Pink Smoothies.

Pink Smoothies

2009-07-03T07:46:00.003-05:00

Adapted from Jane Bull's The Cooking Book

(Makes enough for 2 smallish glasses)

Ingredients:

1/2 banana
3 strawberries
A handful of raspberries
2-3 scoops of vanilla ice cream
1 tablespoon sugar
1/4 cup milk (approximately)

You will also need:

Blender
Knife
Cutting board

Method:

Look really cute.

Then, cut the banana and strawberry into chunks and place into blender and add a handful of raspberries on top.

Add two or so scoops of ice cream, 1 tablespoon of sugar and about 1/4 cup of milk to the blender as well.

Blend until smooth. You may have to stop and push the ice cream down in with a spoon after about 30 seconds.

Pour into glasses and....

ENJOY!!!

Don't worry. If you don't have the "look really cute" step down yet, I think it will still taste okay. We just haven't had the opportunity to taste test that variable yet.

Italian Sausage Skewers

2009-06-30T22:39:00.008-05:00

Ingredients:

1 cup tomato sauce (prepared marinara, spaghetti or pizza sauce works great)
2-3 tablespoon olive oil
Assorted fresh herbs, chopped (i.e. basil & oregano)
Salt and pepper, to taste

3 links Italian sausage, casing removed and cut into 15 thick chunks
1 medium onion, quartered and some layers separated
1 bell pepper (Green, Yellow or Red), cored & seeded, cut into chunks
1 zucchini or yellow squash, halved and cut into 1/4-1/2 " thick slices
1 tomato, cut into eighths

You will also need:

Skillet
Skewers
Grill
Tongs

Method:

If you are using wooden skewers, soak them in water first.

In a smallish bowl, combine the tomato/pizza sauce with olive oil, fresh herbs and salt/pepper to taste. Stir well and set aside.

In a skillet, pre-cook the sausage pieces over medium - medium high heat. (They take the longest to cook and I find that pre-cooking them a bit keeps the rest of the vegetables from getting burned.)

Turn on your grill. (I'm assuming everyone uses a gas grill. If you are using charcoal, then you are on your own.)

Assemble the skewers by alternating all the components but leaving off the tomatoes until the end.

Brush with the tomato sauce.

Grill over medium heat until sausage is done and vegetables are tender and have good grill lines. Brush with remaining tomato sauce as desired.

Serve over rice and enjoy.

This recipe was included in the summer recipe edition of the carnival, Works for me Wednesday at We Are THAT Family. Go pay Kristen a visit to find more summer recipes from around the blogosphere or add your own.

You might also enjoy this easy recipe for Tuscan (Inspired) Lamb Chops.

If you are visiting for the first time, hop on over to my regular blog about faith, family and food at Way More Homemade.

Marshmallow Fondant

2009-06-09T10:33:00.021-05:00

Adapted from a recipe found posted on the Wilton forums.

This recipe yields plenty for a single 9 inch round layered cake. I would probably double it for a 9 x 13 rectangular cake.

Ingredients:

1 cup mini marshmallows (packed)
1 tablespoon water
1 ½ - 1 ¾ cups powdered sugar
Gel color

You will also need:

Heatproof bowl
Sifter
Spoonula/spatula

Method:

To measure the marshmallows, pack them down and put as many marshmallows as possible into the measuring cup. Place the marshmallows in a heatproof bowl; add the water and place in the microwave for 20-30 seconds or until the marshmallows begin to puff up. Remove from microwave and stir; it should be starting to get soupy. If you care to color the whole batch, add your color to the melted marshmallows at this point. Sift and knead in the powdered sugar about ¼ - ½ cup at a time; first kneading with your spoonula/spatula and then with your hand but keeping it in the bowl. You will add at least 1 ¼ cups powdered sugar. Stop adding the sugar when you can form it into a ball in your hands dusted with a little bit of powdered sugar and it does not stick to them.

Press the marshmallows down into your measuring cup until no more will fit.

So 1 cup of packed marshmallows is actually overflowing when released.

Place the marshmallows in a heatproof bowl along with the water and heat for 20-30 seconds in the microwave.

Once removed from the microwave, begin to stir with a spoonula and it should be getting soupy.

If you are going to color the whole batch, this is the time to do it. The color can be easily added and evenly mixed in. Otherwise you are left kneading it in by hand which takes a while and stains your hands unless you wear gloves.

Sift in powdered sugar 1/2 cup at a time up to 1 cup. Then, add 1/4 cup. Then, sift in 1/8 - 1/4 cup as needed.

Stir/fold in with spatula/spoonula.

It will begin to thicken, but for a while will still be a sticky, gooey mess.

Eventually it will get thick enough that kneading with the spatula will be impractical. At this point, dust your hand with powdered sugar and knead in a little by hand while still in the bowl. Fold it over and press down with your knuckles.

Knead and add it small amounts of powdered sugar until you can easily form ball with your hands dusted with powdered sugar and the fondant does not stick to you.

At this point you are ready to roll it out and decorate or store it in a zip top baggie.

To see other tips about working with the fondant, visit this post over at my main blog, Way More Homemade.

All Kinds-a Berry Pie

2009-06-05T07:31:00.001-05:00

Adapted from Cook's Illustrated (July/August 2003 pg. 23)

Ingredients:

Graham Cracker Crust
9 cinnamon graham crackers
2 tablespoons sugar
5 tablespoons butter (melted)

Berry Filling
6 cups assorted berries*
1/2 cup sugar
3 tablespoons corn starch
1/4 teaspoon salt
1 tablespoon lemon juice
2 tablespoons apple jelly

*I use a combination of blackberries, raspberries, blueberries and quartered strawberries. Normally I'm heavier on the blackberries since they come from my garden.

Whipped Cream
1 cup cold heavy whipping cream
1 tablespoon sugar
1 teaspoon (clear) vanilla

You will also need:

9 inch pie plate
Food processor with blade
Blender (optional)
Rimmed baking pan & paper towels
Mesh strainer
Small saucepan
Whisk
Spoonula
Small microwaveable dish
Plastic wrap
Stand mixer or hand mixer with whisk attachment

Method:

FOR THE CRUST:
Preheat oven to 325 F.

In the food processor, process the graham crackers until they are uniformly fine (you may have to stop periodically and break up some larger pieces by hand). Add sugar and process to combine. With the processor running, add the melted butter through the feed tube and process until the crumbs are all wet (looks like wet sand).

Transfer the crumbs to your pie plate and begin to press into place on the bottom and up the sides. You can use a measuring cup to help you press it all down evenly. It needs to be firmly packed to stay in place.

Bake 15-20 minutes. Crust should be fragrant and browned just a little bit. Allow to cool completely.

FOR THE FILLING:
Rinse all berries in colander and lay them out on rimmed baking sheets lined with paper towels to dry. (You could probably do this step before you start the crust.)

Take 2 1/2 - 3 cups of your berries (I pick the ones with imperfections, too big, too small, etc) and put them in your blender (or food processor). Blend/process them into a smooth puree (you may have to use your spoon periodically to stir them down to the blade in a blender).

Pour into a mesh strainer over a small saucepan. Using your spoonula, stir and press the puree through the strainer until all is left is the seeds and skins. You will end up with a gorgeous bright pink puree in your saucepan.

Whisk sugar, cornstarch and salt into the puree and place over medium heat. Stir constantly with heat proof spoonula, spatula or wooden spoon. You'll think you won't need to, but you do. After a bit, you start noticing thickened puree building up on your spoonula. Scrape it off and stir back in with the rest but keep scraping the bottom of the saucepan clean so it doesn't scorch. Eventually it will thicken to a pudding-like consistency (it reminds me of thick ketchup at this point). Remove from heat and stir in the lemon juice. Set aside to cool.

In the meantime, heat the apple jelly in the microwave for 30 - 60 seconds until completely melted. Place the berries in a large bowl and drizzle the melted jelly over them and toss to coat.

Once the pie crust is completely cool and the puree has cooled a little bit, you may assemble the pie. Pour a layer of about 1/2 - 2/3 of the puree in the crust and spread it around to cover the bottom of it. Then pour 1/2 - 2/3 of the berries on top of the puree and gently press them down into the puree with the back of your spoonula. Layer the rest of the puree (spreading it evenly around) and the rest of the berries on top. Cover with plastic wrap and refrigerate until chilled and everything has "set".

FOR THE WHIPPED CREAM:
In stand mixer with whisk attachment, whisk cream, sugar and vanilla. Start on low and once you see some small bubbled increase to medium. Once your whisk leaves a trail increase to high. Continue to beat the cream until it forms soft peaks.

To serve, I like to cover the pie in the whipped cream and then slice. But you may also want to try slicing the pie and serving with a dollop of whipped cream on top.

But most importantly... ENJOY!!!

Now for the pictures!

I like to showcase my blackberries from my garden in this recipe.

Process the graham crackers with sugar until uniformly fine.

Add melted butter & process. It will look like wet sand.

Press into pie plate. I think a shallower glass pie plate might work better, but I really like this blue one.

Bake at 325 for 15-20 minutes. It smells wonderful. Don't you wish computers had scratch and sniff?

I use a mixture of blackberries, raspberries, blueberries and strawberries. Notice I have about the same amount of blackberries as I do the rest combined. Here I used about 3 cups of black berries and a cup each of the rest.

You can either clean out your food processor or just use a blender for the puree. I found that I like using the blender because it's easier to pour later.

Make the puree out of about 2 1/2 - 3 cups of the assorted berries. I usually pick the overripe, flawed, too big or little, etc.

Puree.

Pour the puree into a strainer over a small saucepan and use your spoonula/spatula to press the puree through.

You'll be left with a nice clump of seeds. I usually take these and throw them back out in my garden in the hopes that something might grow. I think birds usually just eat them.

And this is the puree you are left with. Oh, it's gorgeous.

Whisk in the sugar, cornstarch & salt.

Cook over medium heat until nice and thick such that you can leave a distinct path when you scrape the bottom of the saucepan with your heatproof spoonula/spatula.

Pour melted apple jelly over the berries. You could also use red currant, but apple jelly is less expensive and a little easier to find. I have also wanted to try cherry but haven't had the chance yet. The Dr. Pepper is just adds a little somethin' extra, don't you think? ;)

See how pretty and shiny all those berries are. Love how they look.

Spoon about 1/2 - 2/3 of the puree and spread it around evenly on the bottom of the crust.

Layer berries, then puree, then berries again.

Top with whipped cream and serve.

(Many thanks to Kelly at evil shenanigans for taking the first and last two pictures in this post.)

Potato (Hash Brown) Casserole

2009-06-02T20:50:00.003-05:00

This recipe was given to me by a friend. And it was the one that won me my "Way More Homemade" name.

Ingredients:

4 baking potatoes
1 pound cheddar cheese (grated)
1 cup milk
4 tablespoons (1/2 stick) butter
16 ounces sour cream
2-4 slices of bacon (cooked and crumbled)

You will also need:

9 x 13 baking dish

Method:

Peel and boil the potatoes whole until just tender (you do NOT want them falling apart). Remove from water and let cool until very firm (preferably overnight).

Once cool, grate the potatoes into a large bowl (either by hand or a little at a time in a food processor).

Combine cheese, milk and butter in a large saucepan and melt over medium heat, stirring constantly. As soon as it's all melted, combine with potatoes and pour into casserole dish. Top with sour cream and bake at 375 F for 35 - 40 minutes. Remove from oven and top with cooked & crumbled bacon.

Jambalaya

2009-05-21T23:52:00.001-05:00

The great thing about Jamalaya is that it has a few basic ingredients and the rest of it, you can just make up as you go. But here's what I do, some of the time, kind of, in a general sort of way.

Ingredients:

Chicken for filling (click to see recipe) (chunked or shredded)
1 pound smoked sausage (or andouille or other sausage) (halved and sliced)
1 pound uncooked shrimp (thawed if frozen, peeled & deveined)
2 tablespoons olive oil
1 onion chopped
2 celery stalks (chopped)
2 carrots (chopped)
1 green bell pepper (seeded and chopped)
4 cloves of garlic (peeled and chopped)
3 teaspoons minced fresh thyme leaves
Reserved liquid from Chicken for filling
2 cans diced tomatoes
1 small can tomato paste
2 bay leaves
4-6 cups water or chicken broth
4 cups long grain white rice - or - 3 - 3 1/2 cups brown rice
Salt (to taste)
1/2 cup chopped fresh parsley

You will also need:

Stock pot with lid
Hefty spoon

Method:

First prepare the Chicken for filling while reserving the cooking liquid (which is a beautiful deep red color) in a separate bowl and discarding the aromatic vegetables.

In the same stock pot, saute the sliced smoked sausage until it has a nice browned color on both sides. Remove from stock pot and set aside in a separate bowl.

Still in the same stock pot, heat olive oil and add onion, celery, carrots and bell pepper and cook until onions are beginning to soften. Add garlic and thyme and cook until fragrant (30 seconds-1 minute). Next add the reserved cooking liquid from the chicken while scraping up the bits from the bottom of the pot. Then add diced tomatoes, tomato paste, bay leaves and 4 cups of water or broth. Then add your rice (I suggest a little less brown rice as it seems to absorb more liquid and takes longer to cook than white). Bring to a boil.

In the meantime, preheat your oven to 325. Once the rice is boiling and your oven is hot enough, cover and put the whole thing in the oven. Bake for about 15 minutes.

Meanwhile, make sure that your shrimp is peeled and deveined. After the 15 minutes, add in your shrimp, sausage, chicken, and more liquid as necessary.

Here is where some options come in.

-If you are serving immediately, I'd suggest to continue to bake until the rice is fully tender, but you still want a little bit of liquid.

-If you are taking this with you somewhere like a potluck where it could potentially be in a crock pot for a while, I'd only cook until the shrimp is done then remove it from the oven (so just a few minutes). That allows the rice to continue to cook while it is in the crock pot and prolongs the time before it just becomes a sticky over-done rice mess.

Remove bay leaves and garnish with parsley before serving.

Made with brown rice:

Made with white rice:

Chicken for filling

2009-05-21T22:02:00.000-05:00

This is a great way to cook chicken that you'll use in another dish. You can use this in tamales, jambalaya, enchiladas, chile rellenos or any number of things.

Ingredients:

4 chicken thighs
1/2 cup Paprika*
2 tablespoons Chili powder*
2 teaspoons Dried oregano*
1 teaspoon Celery salt*
1 teaspoon Ground cumin*
1 teaspoon Ground coriander seed*
Kosher salt*
Ground pepper*
2-3 tablespoons olive oil
2 celery stalks (cut up)
2 carrots (cut up)
1 onion (peeled & quartered)
Water

* Don't hold me too much to these amounts. I just dumped some in until it looked about right. I didn't measure a single THING.

You will also need:

Medium bowl
Stock pot or dutch oven
A little wine to deglaze if you have it

Method:

In medium bowl, combine paprika, chili powder, oregano, celery salt, cumin, coriander, salt and pepper.

Preheat oven to 350 F.

Rinse and pat the thighs dry with paper towels. Toss in the spice mixture to coat fully and allow to sit for about 30 minutes.

Heat oil in stock pot or dutch oven over high heat. Once hot, reduce heat to medium-high, add chicken skin side down and cook for approximately 3 minutes. Turn chicken over and cook for 3 additional minutes.

If you have some white wine sitting around that nobody is drinking, splash just a little (1/4 cup or so) in to deglaze all the spices cooked to the bottom of the pan. Allow that to simmer and reduce for a few minutes. Add enough water so that the chicken is not quite completely covered up. Throw in your aromatics (celery, carrots & onion), bring to a boil, cover and place in a 350 F oven.

Cook for 20-30 minutes, until chicken is done and easily comes away from bones. Remove from oven, remove chicken from liquid and allow to cool before removing from the bone. Reserve the cooking liquid to use in another dish as needed.

~~~

The spice mixture. Like I said, I dumped some stuff in & didn't measure anything.

Stir the chicken until well coated in the mixture. It's kind of hard, but they need to be well coated.

Once you add the thighs into the pot skin side down, you can pour what's left on top so that all the spice mixture is used. Flip after 3 minutes or so.

Throw in some aromatics and some water & stick that thing in the oven. Don't think about it again for a good while.

The result is very flavorful chicken that will stand up to being shredded and used in a myriad of ways. I bet you could even just do some shredded chicken tacos if you wanted.

Cream Cheese Pound Cake

2009-05-20T16:13:00.011-05:00

This recipe was inspired by a recipe that a friend gave me. I had to do some work to perfect my technique and tweak the ingredients.

Ingredients:

1 1/2 cups (3 sticks) butter (room temperature)*
3 cups sugar
8 ounces (1 block/package) cream cheese (room temperature)*
6 eggs (room temperature)*
3 tablespoons vanilla
3 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking powder

*I am absolutely serious about the room temperature thing with these ingredients. Plan ahead and set your butter, cream cheese and eggs out on the counter well in advance (like a couple of hours).

You'll also need:

Bundt pan
Butter for greasing the pan
Stand mixer & paddle attachment
Spoonula

Method:

Butter your bundt pan FIRST.

Preheat oven to 325 F.

Sift together the flour, salt and baking powder.

Cream together your (room temperature) butter and sugar until fluffy. Scrape down the sides of your bowl. Add in the (room temp.) cream cheese and continue to beat for a minute or two. Again, scrape down your bowl.

Add in your (room temp.) eggs one at a time and beat well in between and scraping down the sides of your bowl and paddle attachment as needed. After all eggs have been added and well beaten to add plenty of air to the batter, add the vanilla and mix well.

Add the flour mixture a little at a time and mix until well combined.

"Pour" the batter into your prepared bundt pan. The batter will be very thick and you will likely be spooning it more than pouring it.

Bake at 325 F for 80 - 90 minutes (almost 1 1/2 hours) until toothpick comes out clean. Let the cake cool in the pan for 10-20 minutes and then turn it over on to a cooling rack to continue to cool completely.

I hear that this type of cake freezes great, but ours never lasts long enough to find out.

~~~

When you cream until fluffy, beat it until you think it looks smooth, and then go a little longer. You really have to work the air into the butter & sugar to get a nice even texture later.

After everything is added, the batter is quite thick and almost fills the bundt pan.

Once it's done, it rises just a little past the top of the bundt pan, but it will deflate just a bit as it cools.

The resulting cake is beautiful and delicious.

Sourdough Pizza Crust

2009-05-07T22:44:00.002-05:00

adapted from the Sourdough Pizza Crust recipe at Sourdough Home

This is a great way to use extra starter if you have it.

Ingredients:

1 1/2 cups sourdough starter
1/2 teaspoon active dry yeast
1 tablespoon olive oil
1 1/2 cups all purpose flour
1 teaspoon salt

You will also need:

Bowl for mixing
Wooden spoon
Extra flour for kneading & shaping crusts
Rolling pin
Olive oil to brush on crusts
Pizza or other flat stone or rimmed baking sheet

In a bowl, mix ingredients together well using a wooden spoon. Turn the dough out on a flat surface and knead just a little bit using. You're not looking necessarily for the amount of kneading that a loaf of bread requires. Just make sure that your ingredients are well combined and the dough is smooth and homogeneous.

Set aside in a lightly oiled bowl and allow to rest and rise a bit.

Punch down and begin forming your pizza crust using extra flour a little at a time as needed. I roll mine out because we like them very thin. And I tend to make small ones so that our family can have individual pizzas... oh and because that's all that will fit on my rectangle stone.

Preheat the oven to 400 F and also allow your stone to preheat. Place rolled out crust on to hot stone, being very careful to not burn yourself. Brush with a little bit of olive oil on top.

To pre-bake your crust, bake it for about 4 minutes. Remove and allow to cool. The crusts may be frozen and used at a later date. Just thaw and brush with a little bit of olive oil before topping.

Chocolate Peanut Butter Chip Cookies

2009-04-23T23:04:00.015-05:00

I know this recipe as it is written in my book is old because it calls for a 12 ounce package of peanut butter chips. They only make 10 ounce packages anymore. You could just add in a few chocolate chips like I did to make up the difference. :)

Ingredients:

1 cup butter (or any substitute like Butter Flavor Crisco)
1/2 cup granulated sugar
1 cup brown sugar
2 eggs
2-3 teaspoons vanilla
2 cups flour
2/3 cup cocoa powder (dark dutch processed)
3/4 teaspoon baking soda
1 teaspoon salt
1 package peanut butter chips

You will also need:

Stand mixer (unless you want to mix by hand - ugh!)
Spatula or spoonula
Medium "ice cream" scoop (if you have one)
Cookie/baking sheets
Parchment paper

Method:

In a small bowl, sift together the flour, cocoa, baking soda and salt.

With your stand mixer, cream together butter and sugars until fluffy. Add (room temperature if possible) eggs one at a time, mixing well with each addition. Add in vanilla and mix to combine.

Add the flour mixture in several stages mixing and scraping with a rubber scraper as you go until all the dry ingredients are fully incorporated. Mix in the peanut butter chips.

Cover and refrigerate for 3 - 4 hours until firm.

Make one-inch balls either by rolling with your hands or by using your scoop and place them on parchment paper on your cookie sheet. Bake 8-10 minutes @ 350 F.

Yes, I realize they look like something that is not polite to talk about at the dinner table...

but they are OH. SO. GOOD!

If you like this recipe, you might also like:

Brownies
Chocolate Covered Cherry Cookies
Chocolate Chip Cookies

Chocolate Bread Pudding (with Dried Cherries)

2009-04-13T14:08:00.003-05:00

Adapted from this recipe

Ingredients:

6 cups, packed, of 1" cubes of slightly stale white bread (challah or french loaf), trimmed of crust
4 ounces unsweetened chocolate, chopped
1 cup heavy cream
1-1/4 cups granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup plus 1 tablespoon Dutch processed cocoa powder (sifted)
1 teaspoon salt
4 whole eggs, plus 1 egg yolk (you can save the white for later by freezing)
1 cup milk
1 Tbsp. vanilla

Optional Ingredients:

1 cup dried cherries (dried Bing cherries preferable if you can find them)
1 cup orange juice
1 cup Cabernet Sauvignon (or Port if you have it)

You will also need:

Soufflé or round baking dish (7-9” diameter, 3-4” high)
Butter for soufflé dish
Aluminum foil
Metal baking pan (9 x 13)
Heatproof batter bowl
Two sauce pans (one larger, one smaller)
Whisk
Heatproof spatula/spoonula
Ladle

Method:

Slice the bread into thick slices, remove most of crust and then cut into cubes and place in one layer on rimmed baking sheet & loosely cover with plastic wrap. Leave overnight & until you’re ready to cook.

Generously butter your soufflé dish then place the stale bread cubes into the buttered dish – it will be very full.

If using dried cherries, warm the wine and orange juice just a bit. Add in the cherries and let them sit to plump up while the rest of the dish is assembled.

Heat cream over low heat (or in microwave) until very hot. Place chopped unsweetened chocolate into a small heatproof bowl, then pour hot cream over the chocolate and place on small sauce pan with ½” – 1” of simmering water on low heat (do not let water touch bottom of bowl). Whisk/stir often until chocolate is completely melted. Heat milk (in microwave or on stove) until very hot; gradually add to melted chocolate mixture, stirring constantly. Add powdered cocoa and whisk until smooth. Allow to remain over heat for several minutes. Remove from heat. Refill the saucepan with water (to be heated later).

While chocolate is melting, whisk together sugars, and salt in a large sauce pan. Beat in eggs and yolk. Gradually stir in melted chocolate mixture, which should be warm. Place over low heat stirring constantly for 3-5 minutes. Custard should become warm and only thicken slightly. Remove from heat and stir in vanilla.

If using dried cherries, drain the cherries from the wine/orange juice mixture; lightly rinse and dry using paper towels. Toss the cherries with the bread cubes in the soufflé dish.

Slowly ladle all the custard into bread so that every piece gets soaked. Let it sit for about 15 minutes, tossing to rotate the bread cubes after about 5 minutes so that the top layer gets re-soaked.

Bring several cups of water to a boil in the first saucepan. Adjust rack to center of oven and preheat to 325 F. Place your shallower metal baking dish on the oven rack and carefully pour in a thin layer of boiling water. Place filled soufflé dish into the water and cover with aluminum foil, folding it down over the sides. Then continue filling the metal baking dish until it reaches a depth of 1 inch.

Bake, covered, for 35-40 minutes. Remove foil and bake approximately 15-20 minutes longer. Test for doneness by sticking a sharp knife into the center about halfway down and removing. The knife should only be partly clean and still should have a slight smear of custard on it.

Carefully remove the soufflé dish from the oven and pan of water, taking care that the dish will be hot and possibly slippery.

Allow the pudding to stand at room temperature for 30 minutes before serving.

Refrigerate leftovers and reheat in the microwave for just a minute or so. Eat within two days of making.

Serve alone or with:
Crème Anglaise
Caramel sauce or Cajeta

***

Unlike what you might do for your kids, remove the crusts from the bread then cut it into cubes.

From what I've read, somehow using a combination of solid baking chocolate squares and cocoa powder is the best combination for this dish.

Chop up the chocolate into small pieces. I use my Pampered Chef food chopper. You could use a Slap Chop if you've been sucked into the "You can have an exciting life" line.

If you are using dried cherries, which I highly recommend, soak them in either straight organge juice, red wine, Port, or a combination thereof.

Just look at that chocolatey goodness warming on my stove. Life just doesn't get much better than a big pot of chocolate custard warming on your stove.

Pour just a little boiling water in your large baking dish... I use a disposable one that is marked for just this use.

Then, after placing your souffle dish full of bread pudding inside the metal baking dish, continue to add boiling water until you have it about 1 inch deep. Be careful because the water will dribble down the side of your sauce pan. It's probably best to cover the bread pudding with the aluminum foil first, which I failed to do this time. I was lucky no water ended up in it.

Then you just slide that bad boy on into the oven. Cook it covered for probably close to 40 minutes, then uncover and continue to cook for probably at least another 15 minutes.

And when it's done, you will have the most wonderful chocolate smell throughout your house... mmmmm.

Leg of Lamb with Garlic & Herbs

2009-04-10T15:35:00.010-05:00

adapted from a long time ago in the Williams-Sonoma catalog

**I will update with pictures when I have them.**

Ingredients:

1/2 cup chopped mixed fresh herbs (ex.: rosemary, thyme, oregano)
1/4 cup chopped garlic
2 teaspoons lemon zest
1 teaspoon salt (plus more to taste)
5 tablespoons EVOO
Freshly ground pepper, to taste
1 leg of lamb (5-6 lb, bone in preferable)
20 fresh rosemary sprigs
5 heads of garlic, 1/4" cut off top
1/4 cup Madeira *
2 cups beef stock

You will also need:

Large roasting pan
Sauce pan

Method:

Combine herbs, chopped garlic, zest, 1 teaspoon salt, 3 tablespoons EVOO and pepper. Coat lamb with mixture.

In a large roasting pan over medium-high heat, warm 2 tablespoons oil. Brown lamb 3-4 minutes per side. Transfer to a platter.

Arrange rosemary in center of pan. Place lamb, fat side up on top. Arrange garlic heads around lamb.

Roast at 450 F for 10 minutes, then reduce heat to 350 F. Cook until thermometer reads 130 F for medium-rare, about 1 hour. Transfer to carving board, cover loosely with foil and let rest 20 minutes.

Skim fat from pan & set over medium heat and add Madeira, stirring to scrape up browned bits from pan bottom and smash roastic garlic & add stock. Strain into a saucepan; cook over medium heat until thickened, 5-10 minutes. Season with salt and pepper to taste.

Carve lamb and pass sauce alongside.

*In place of Madeira I have used just about any red wine that I have on hand that we will be drinking with dinner; from Merlot to Cabernet. Whatever you've got. Or, you might try just a little balsamic vinegar for a different taste and a non-alcoholic version.

Tuscan (inspired) Lamb Chops

2009-04-08T22:26:00.007-05:00

This is one of my family's favorite "one dish wonder" type meals that I got out of one of those little cookbooks in the checkout line at the grocery store.

Ingredients:

4-8 lamb loin chops
Olive oil
3 cloves garlic, minced or pressed
1 19 ounce can white kidney (cannellini) beans; rinsed & drained
1 8 ounce can Italian style stewed tomatoes
3 tablespoons balsamic vinegar
2 teaspoons snipped fresh rosemary

You will also need:

Large skillet
Wooden spoon
Crusty bread for soppin' up the awesome sauce!!!

Method:

Trim fat from chops. Heat oil in large skillet. Cook chops in hot oil over medium heat until well seared on all sides. Transfer to plate.

You may want to pour the tomatoes out of the can into a seperate bowl and cut them up if they are not diced. But do NOT drain them.

Stir garlic into drippings in skillet & cook for just 30 seconds – 1 minute. Pour in balsamic vinegar to deglaze the pan, scraping up the browned bits off the bottom of the pan. Add undrained tomatoes, beans and rosemary & simmer briefly. Reduce heat to low and add chops back in, coating them with the sauce. Cover and keep warm on stove-top or in oven (if you are using an oven-safe skillet; 300 – 350 F) until ready to serve.

(Add less balsamic vinegar if it is too strong of a taste for you. I up the amount of balsamic because we really like the flavor of it in our house.)

Corn Stuffed Pork Chops

2009-04-05T21:00:00.000-05:00

adapted from Better Homes and Gardens New Cookbook

Ingredients:

2 pork loin rib chops, cut 1 1/4 inches thick
1/3 of an onion (chopped) (approximately 1/4 cup)
1/2 of a green pepper (chopped) (approximately 1/4 cup)
1/2 of a rib of celery (chopped) (approximately 1/8 cup)
1-2 cloves of garlic (minced) (approximately 1 teaspoon)
2 (ish) tablespoons butter
3/4 cup cornbread stuffing mix (or crumbled leftover cornbread is even better)
1/2 cup cooked whole kernel corn
2 tablespoons chopped pimiento
salt
pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander

You will also need:

Bowl, water, salt, & sugar for brine
Non-stick skillet
Wooden toothpicks
Broiler pan

Method:

In a bowl mix 3-4 cups of water, and approximately 1/4 cup of each salt and sugar. Stir until salt and sugar are both fully dissolved. Add pork chops, cover, and allow to refrigerate several hours if possible.

When ready to prepare, remove from brine, rinse and pat dry. Trim fat from chops. Cut a pocket in each chop by cutting from fat side almost to bone.

For stuffing, in a non-stick skillet, melt 1 tablespoon of butter over medium high heat. Sautee onion, green pepper and celery until tender then add garlic, cumin and coriander and cook a little longer until fragrant(a little browned is okay in my book). Add another tablespoon or so of butter and stir in stuffing mix, corn, pimiento, salt and pepper; cooking and stirring until the stuffing mix is completely moistened and all ingredients are combined and heated through.

Season the outside of the pork chops with some peppe and sprinkles of ground coriander and cumin. Open the pocket made in the pork chop with one hand and spoon in the stuffing with the other, pressing it in with the back of the spoon or with your fingers. Secure pockets with toothpicks. Place chops on broiler pan and bake at 375 F for 40 - 50 minutes or until no pink remains.

Remove toothpicks and serve.

****

Season the outside of the pork chops with some peppe and sprinkles of ground coriander and cumin.

Open the pocket made in the pork chop with one hand and spoon in the stuffing with the other, pressing it in with the back of the spoon or with your fingers.

Secure pockets with toothpicks.

Place chops on broiler pan and bake at 375 F for 40 - 50 minutes or until no pink remains. Remove toothpicks and serve.

Chocolate Cherry Bread

2009-03-20T08:51:00.012-05:00

adapted from the Chocolate Cherry Pecan Bread recipe at the King Arthur Flour site

Ingredients:

3 cups (12 3/4 ounces) unbleached all-purpose flour
1/2 cup (2 ounces) rye flour
1/2 cup (2 ounces) whole wheat flour
3 tablespoons cocoa powder
2 1/2 teaspoons salt
1/4 teaspoon instant yeast
1 3/4 cups (14 ounces) cool water (about 80 degrees F)
3/4 cup (3 1/4 ounces) dried cherries
1/2 cup (3 ounces) chocolate chips

You will also need:

Stand Mixer (paddle attachment and dough hook)
Plastic Wrap
Flour for surface & shaping
Bench scraper
Oil
Bread crock or a heavy, 4- to 4 1/2-quart oven-safe pot
Parchment paper

Method:

Place the dried cherries in water (or some red wine and orange juice if you have it handy) to hydrate and plump them up for several minutes before beginning the mixing.

Mix flours, salt, yeast, cocoa powder and water in a large bowl, using paddle attachment at first and switching to dough hook when it gets too thick. Add cherries and chocolate chips. Stir well to make a very soft dough. Cover the bowl with plastic wrap. Let rest at room temperature overnight, or for at least 12 hours; the dough will become bubbly and puffy.

Turn the dough out onto a lightly floured surface, and fold it onto itself a few times. Let it rest 15 minutes, then form it into a ball. Place it in a lightly greased bowl, smooth side down. Cover and let rise at room temperature about 2 hours, until a slight indentation remains when poked with a finger.

During the last 30 minutes of rising, preheat the oven to 450°F and place a bread crock (or a heavy, 4- to 4 1/2-quart oven-safe pot) in the oven while it heats. When the dough is risen, remove the crock from the oven, and turn the dough out of the bowl and onto a sheet of parchment paper. Lift parchment paper by the sides (like a sling) and place into the crock; the smooth side of the bread should be facing up. Shake the crock gently to settle the dough, then cover with the lid and return to the oven.

Bake the bread for 20 minutes, then remove the lid and continue to bake another 25 to 40 minutes, until the bread is deep brown in color and an instant-read thermometer inserted into the center registers about 205°F.

Remove the crock from the oven, again lift out the parchment paper like a sling and turn the bread onto a rack, and cool before slicing.

This is the dough after mixing and before rising.

And then I folded it onto itself a few times.

In the lightly oiled bowl before 2nd rise.

In the lightly oiled bowl after 2nd rise.

After the proofing stage, I turned the dough out onto a sheet of parchment paper.

Then, lifting the parchment on either side, like a sling I lifted and then lowered the dough down into my pot.

As you can see, it baked up beautifully.

And once it was all done, we just chowed down on it. Delicious.

Rolls Royce Grilled Cheese Sandwich

2009-03-15T19:01:00.027-05:00

(This recipe was adapted from what I saw on Food Network's show Unwrapped recently when they showed how Mimi's Cafe makes their famous grilled cheese sandwiches.)

Ingredients:

4 varieties of cheese (sliced)(ex: sharp cheddar, provolone, Swiss & muenster)
Sliced sourdough bread
Grated fresh Parmesan cheese
Garlic herb butter
Sliced ham (optional)

You will also need:

A griddle

Method:

Butter one side of each of the slices of bread and press the buttered side down into the grated Parmesan, gently shaking off the excess.

Putting the cheese side down on your griddle, place one slice each of two varieties of cheese on one piece and two varieties on the other (leaving the sandwich open) and add ham in the middle (if desired).

Grill the sandwich open for most of the cooking time. Once the cheese is really beginning to melt, then flip one side over on top of the other, thus assembling the sandwich.

This is your finished product. It is heavenly. I think you'll find that the Parmesan on the outside gives the crust a wonderful crunch and a little sumthin' extra to the flavor of the sandwich (as does the use of sourdough bread).

The Best New York Cheesecake

2009-02-27T05:26:00.006-06:00

from Cook's Illustrated (March/April 2002 pg24)

Ingredients:

Graham Cracker Crust:
1 cup (4 ounces) graham cracker crumbs (8 whole crackers, broken into rough pieces and processed in food processor until uniformly fine)
1 tablespoon sugar
5 tablespoons unsalted butter, melted, plus additional 1 tablespoon melted butter for greasing pan

Cheesecake Filling:
2 1/2 pounds cream cheese, cut into rough 1-inch chunks and left to stand at room temperature for 30-45 minutes
1/8 teaspoon salt
1 1/2 cups (10 1/2 ounces) sugar
1/3 cup (2 1/2 ounces) sour cream
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 large egg yolks plus 6 large whole eggs

You will also need:
Rimmed baking sheet (to catch spills/leakage during baking)
Springform pan (This one is Pampered Chef and I really like the glass bottom to it.)

A good large spatula or (my preference) spoonula. (Again, Pampered Chef makes this one.)

Pastry brush (for brushing butter in pan)
A good stand mixer (because that's a lot of cream cheese) with paddle attachment

Method:

For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees (F). Combine graham cracker crumbs and sugar in medium bowl; add 5 tablespoons melted butter and toss with fork until evenly moistened. Brush bottom and sides of springform pan with most of remaining melted butter, making sure to leave enough to brush pan later. Empty crumbs into springform pan and press evenly into pan bottom using a small ramekin (pictured below). Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack while making filling.

For the cheesecake filling: Increase oven temperature to 500 degrees. In stand mixer, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute.

Scrape beater and bottom/sides of bowl well with spoonula; add salt and about half of sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute. Scrape bowl; add yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs two at a time, beating until thoroughly combined, about 1 minute and scraping bowl between additions.

(In case you didn't notice, scraping the bowl is very important.)

Brush sides of springform pan with remaining melted butter. Set springform pan on rimmed baking sheet. Pour filling into cooled crust. It will be FULL.

Bake at 500 degrees for 10 minutes; without opening oven door, reduce oven temperature to 200 degrees and continue to bake about 1 1/2 hours.

Yes, seriously... 500 degrees.

Transfer cake to wire rack and cool 5 minutes; run paring knife between cake and side of springform pan. cool until barely warm, 2 1/2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated up to 4 days.)

Unmold cheesecake, move to other serving platter if desired, and slice while still cold. Let cheesecake stand at room temperature for about 30 minutes prior to serving.

Chocolate Waffles

2009-02-14T23:09:00.010-06:00

adapted from Alton Brown's recipe on foodnetwork.com

Ingredients:

7 ounces (1 1/2 cups) all-purpose flour
1 3/4 ounces (I use 4 tablespoons) sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
16 ounces (2 cups) buttermilk
2 ounces (1/2 stick) butter
1 1/2 ounces (1/2 cup) cocoa powder
3 whole eggs
1 teaspoon vanilla
4 ounces (3/4 cup) chocolate chips

You will also need:

Large batter bowl
Small batter bowl
Sauce pan
Whisk
Rubber spatula
Waffle iron
Non-stick cooking spray (for waffle iron)

Method:

In large bowl whisk together flour, sugar, baking powder, salt, and baking soda. Set aside.

In sauce pan, heat buttermilk, cocoa powder and butter over medium-low heat while whisking to combine until warm, butter is melted, and cocoa is well incorporated.

In small bowl, beat eggs and vanilla. Add chocolate mixture and beat to combine. Add wet ingredients to dry and stir in chocolate chips just until all ingredients are combined (do not over-stir). Let batter stand for 5 minutes.

Allow waffle iron to warm and ladle batter on as instructed for your waffle iron (mine takes around 1/3 cup to make a waffle). Take note that the chocolate chips will have started to melt just a bit with the heat from the buttermilk. You may need to scrape them off onto the waffle iron.

Garnish with powdered sugar, fruit, and whipped cream. (Make it cherry pie filling and whipped cream for "Black Forest Waffles")

Brownies

2009-02-03T20:01:00.010-06:00

from Cook's Illustrated (March/April 2004, p.24-25)

These brownies almost melt in your mouth, they are so soft. I dare say, chocolate at it's best.

Ingredients

1 cup (4 ounces) pecans or walnuts, chopped medium (optional)
1 1/4 cups (5 ounces) cake flour
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine.
12 tablespoons (1 1/2 sticks) unsalted butter, cut into six 1-inch pieces
2 1/4 cups (15 3/4 ounces) sugar
4 large eggs
1 tablespoon vanilla extract

You will also need:

13x9-inch baking dish
Aluminum foil
Nonstick cooking spray
A double boiler set-up of some kind: A large heatproof bowl set over a saucepan of almost-simmering water (I use a Pampered Chef batter bowl over a small sauce pan with about 1/2 inch of water in it)
A heatproof (silicone) spatula
A good whisk

Adjust oven rack to middle position; heat oven to 325 degrees.

Line the baking dish with foil. Cut 14-inch length of foil and fit into width of baking dish, pushing it into the corners and up the sides of the pan; allow excess to overhand the pan edges. Cut 18-inch length and fit into length of pan in the same manner, perpendicular to the first sheet. Spray foil-lined pan with non-stick cooking spray.

If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.

(But let's get real here... why would you EVER want to mess up a good brownie with nuts?)

Whisk to combine flour, salt, and baking powder in medium bowl; set aside.

Melt chocolate and butter in your double-boiler set up, stirring occasionally (with your heatproof spatula), until smooth.

(Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.)

When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with spatula until batter is completely smooth and homogeneous.

Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with a few moist crumbs attached, 30-35 minutes (my oven takes about 40 minutes).

Cool on wire rack to room temperature, about 2 hours (Who can wait that long? Not me.), then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve.

Store leftovers (Yeah, right!) in airtight container at room temperature up to 3 days.

Just look at that texture. With that crunch top. It almost doesn't get any more perfect.

"Buffalo" Wings

2009-01-30T22:43:00.004-06:00

These are not "authentic" because I prefer a light breading to naked wings.

Ingredients:

Chicken Wings
Flour seasoned with salt and pepper
Oil
1/2 - 1 cup Hot pepper sauce (i.e. Tabasco)
1 cup (2 sticks) butter

(You'll notice that I'm not very specific on my amounts... you're getting an idea of how I really cook. I rarely measure anything... except when I bake. Baking is an entirely different animal.)

Prepare the wings by removing the tips and separating them at the joint with a knife or kitchen shears. Dry them thoroughly with paper towels. Coat each in the salt/pepper seasoned flour and place on a wire cooling rack set inside a rimmed baking sheet. Refrigerate (uncovered) for at least 30 minutes. Do not discard remaining flour yet.

Melt the butter and 1/2 cup of hot pepper sauce in a sauce pan over medium to low heat. Add more hot pepper sauce as desired for increased heat.

Before removing wings from the refrigerator, pour some oil in a Dutch oven or stock pot and heat it on high heat until it's, well, hot. Once the oil is hot, remove the wings from the refrigerator. Give them one last pass through the flour, then (gently) place them in the *hot* oil. Let them fry for a few minutes. They'll start to float but don't take them out until they are golden brown. Remove to a paper towel lined rimmed baking sheet to drain slightly. Immediately toss with wing sauce in a large bowl.

Serve with blue cheese dressing, beer, and a side of football. It doesn't get any better.

Italian Cheese-Stuffed Meat Loaf

2009-01-13T19:35:00.005-06:00

1 1/2 pounds ground beef*
2 cups soft French bread crumbs
2 ounces (1/2 cup) shredded fresh Parmesan cheese
1/4 cup chopped fresh basil or 1 1/2 teaspoons dried basil leaves
2 eggs
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) can pizza sauce
6 ounces (1 1/2 cups) shredded provolone cheese
1 (7.25 ounce) jar roasted red bell peppers, drained & chopped
1/4 cup chopped ripe olives

Heat oven to 375 degrees F. Line rimmed baking sheet with foil; spray with nonstick cooking spray. In large bowl, combine ground beef, bread crumbs, Parmesan cheese, basil, eggs garlic, salt, pepper and 1/2 cup of the pizza sauce; mix well.

On large piece of foil, shape ground beef mixture into 12 x 10 inch rectangle. Top with provolone cheese, roasted peppers and olives, distributing evenly up to 1/2 inch of edges. Starting from 10-inch side, lift up the edge of the aluminum foil to roll the meat loaf up jelly roll fashion. Seal dges well. Transfer and place seam side down in foil-lined pan.

Bake at 375 degrees F for 40 minutes. Remove meat loaf from oven. Spoon remaining pizza sauce over loaf and bake an additional 15 - 20 minutes or until loaf is thoroughly cooked in center and meet thermometer registers 160 degrees F. Let stand 10 minutes before slicing.

*I usually substitute 1 pound ground beef & 1 pound sausage for the 1 1/2 pounds ground beef.

Monkey Bread

2009-01-08T21:55:00.005-06:00

3/4 cup sugar
1 tablespoon ground cinnamon
2 (7.5 ounce) cans of refrigerated buttermilk biscuits
1/2 cup melted butter or margarine, divided
4 ounces cream cheese, softened
1/2 cup powdered sugar
1-2 tablespoons milk

Preheat oven to 350 degrees F. Cut biscuit dough into quarters with scissors or pizza cutter. Mix sugar and cinnamon in a medium bowl. Roll dough quarters into balls and roll in cinnamon sugar combination until completely covered placing into a greased 12 cup fluted tube pan (or bundt pan). Halfway through, drizzle 1/4 cup of the melted butter. Top with remaining biscuit quarters and drizzle the remaining butter on top. Top unbaked loaf with remaining cinnamon/sugar mixture. Bake 40-45 minutes or until golden brown.

Meanwhile, prepare the glaze. Beat softened cream cheese and 1/2 cup of the powdered sugar in a bowl with electric mixer until well blended. Add 1-2 tablespoons of milk, beating until desired consistency is reached.

After removing from the oven, let loaf stand 5 minutes, then invert onto a plate. Spoon glaze on top while loaf is still warm.

Chocolate Sheet Cake

2008-12-31T13:38:00.004-06:00

Group 1
1 cup water
1/4 cup oil
1 stick margarine
4 tablespoons (heaping) cocoa

Group 2
2 cups flour
2 cups sugar
6-7 teaspoons cinnamon
1 teaspoon salt

Group 3
2 eggs
1 tablespoon vanilla
1/2 teaspoon baking soda
1/2 cup buttermilk

Frosting
5-6 tablespoons milk
1 stick margarine
4 tablespoons cocoa
(I also added 1 1-ounce square of baking chocolate)
1 box (1 pound) powdered sugar
1 tablespoon vanilla
1 cup chopped pecans (optional)

Heat Group 1 in a small saucepan over medium heat just until hot and butter is melted. Remove from heat.

Combine Group 2 in mixing bowl. Add Group 1 and mix just enough to incorporate all ingredients.

Combine Group 3 ingredients and whisk together. Add Group 3 and beat moderately. Pour into greased & floured jelly roll or sheet cake pan.

Bake at 370 - 20 minutes for jelly roll pan or 30 minutes for sheet cake pan.

While the cake is baking make the Frosting using these instructions:

Heat milk, margarine, cocoa (& baking square if you use it) until hot and everything is melted. Remove from heat and add vanilla & powdered sugar. Whisk or beat until smooth. Add nuts if desired.

Pour and spread over cake (still in the pan) while both are hot.

Orange Cranberry Loaf

2008-12-14T15:39:00.008-06:00

(This one is actually original. However, I did adapt it from a pound cake recipe from Cook's Illustrated.)

Makes 4 mini loaves (or probably 1 regular sized loaf).

1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks butter (melted)
1 1/4 cups sugar
2 tablespoons orange zest*
2 teaspoons orange juice*
4 large eggs
1 1/2 - 2 teaspoons vanilla
1 tablespoon orange extract
1 1/2 cups fresh cranberries

Preheat oven to 350 degrees F.

In a smallish bowl, whisk together flour, baking powder and salt. Set aside.

Melt butter in microwave. Whisk melted butter thoroughly to reincorporate milk solids.

In food processor, process sugar and zest until combined, about 5 1-second pulses. Add juice, eggs, vanilla, & orange extract and process until combined, about 5 seconds. With machine running, add melted butter through feed tube in a steady stream. Transfer to batter bowl. Sift flour mixture over lizuid in 3 steps, whisking gently after each addition.

Pour a little batter into the pan to form a base. Then add cranberries to remaining batter and pour into pan. Bake at 350 for 10 minutes, then lower to 325 for 30 minutes.

*I usually use zest and juice fresh from a single orange. However, there is the jarred orange peel and juice from a carton as an alternative.

Lemon Icing

2008-12-11T22:55:00.004-06:00

from Better Homes and Gardens Christmas Baking publication (2008, pg 105)

For use with Gingerbread Loaves or whatever else you may come up with.

In a bowl, combine 1 cup powdered sugar and 1 teaspoon lemon juice or vanilla. Stir in enough milk, 1 teaspoon at a time, to make an icing of drizzling consistency.

Gingerbread Loaves

2008-12-11T22:25:00.011-06:00

from the Better Homes & Gardens Christmas Baking publication (2008, pg 105)
(with a few changes by yours truly)

This recipe was designed for 2 small loaf pans. However, I use the Pampered Chef Stoneware Mini Loaf Pan, so I double it.

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/3 cup cooking oil
1/3 cup molasses (I use "Full Flavor")
1/4 cup packed brown sugar
1/4 cup milk

Preheat oven to 350 degrees F. Grease bottoms and halfway up the sides of two mini loaf pans.

In a medium bowl, combine flour, baking powder, cinnamon, ginger, baking soda, and salt. Make a well in the center of the flour mixture; set aside. In another medium bowl, beat egg with a whisk or rotary beater; stir in oil, molasses, brown sugar, and milk. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter will be a little lumpy). Divide batter between the prepared pans, spreading evenly.

Bake 25 - 30 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.

You may choose to drizzle the tops with Lemon Icing, but we prefer it straight up or maybe along with some vanilla or cinnamon ice cream.

Chocolate Covered Cherry Cookies

2008-12-09T18:06:00.006-06:00

1 1/2 cups flour
1/2 cup cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup margarine (softened)
1 cup sugar
1 egg
1 1/2 teaspoon vanilla
10-16 oz jar marachino cherries (about 48)
1 6-ounce package semisweet chocolate pieces
1/2 cup sweetened condensed milk

Preheat oven to 350 degrees.

In large bowl, stir together flour cocoa, salt, baking powder & baking soda. Separately, beat together butter & sugar until fluffy. Add egg & vanilla. Gradually add dry ingredients & beat until well blended. Shape dough into 1 inch balls and place on ungreased cookie sheet. Press down center of each ball with thumb.

Drain cherries and reserve the juice. Place 1-2 cherries in center of each cookie.

In small sauce pan, combine chocolate pieces and sweetened condensed milk. Heat until chocolate melts. Stir in 4 teaspoons of reserved cherry juice. Spoon about 1 teaspoon of frosting over each cherry to cover.

Bake 10-12 minutes & let cool completely.

**It seems a little counter-intuitive to fully assemble these before baking, but that is how it's done.

Seared Deep Sea Scallops

2008-12-02T10:37:00.001-06:00

Herb Ratatouille and Potato Noisettes

from Courses: A Culinary Journey (pg 58)

Serves 6

36 large sea scallops
salt and pepper
vegetable oil for searing
1 lemon, halved

Ratatouille
1/2 cup olive oil
1/2 cup onion, large dice
4 garlic cloves, chopped
1 red bell pepper, large dice
1 green bell pepper, large dice
1 yellow bell pepper, large dice
1 cup zucchini, large dice
3/4 cup eggplant, large dice
1/2 cup black cured olives, pitted
2 cups tomato concasse
2 tablespoons tomato paste
1/2 teaspoon rosemary, chopped
1 teaspoon oregano, chopped
1/2 teaspoon thyme, chopped
1/2 cinnamon stick
1/4 teaspoon cayenne pepper
3 bay leaves
salt and pepper

3 large potatoes

chopped fresh parsley

Prepare the ratatouille by heating the olive oil in a large heavy pan over high heat. Add the onions and saute. Add the garlic and peppers and saute 4 minutes more. Add the remaining ingredients and stir well. Reduce the heat, cover and stew. Check the seasoning after 15 minutes and adjust (the cinnamon stick may need to be removed at this stage). Continue to cook for approximately 15 minutes more or until all of the vegetables are tender and the flavors ahve combined well.

Meanwhile, peel the potatoes and cut into qauarters. Using a small sharp knife, shape the potato quarters to resemble Brazil nuts. (Seriously, don't you think this is going a bit overboard?) Place the potato noisettes in a small pan, cover with salted water and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, approximately 12 minutes. Drain and season.

In saute pan, heat a few tablespoons of oil over high heat. Season the scallops well with salt and pepper. Sear the scallops on both sides until well-browned. Reduce the heat moderately and continue to cook until the scallops are just cooked, approximately 6 minutes. Squeeze the fresh lemon juice over the scallops when done. The scallops should be plump and juicy when cooked. If over-cooked, they will become dry and tough.

Serve the scallops with the ratatouille and potato noisettes and garnish generously with chopped fresh parsley.

Garlic Green Beans

2008-11-25T18:02:00.004-06:00

from Cook's Country (maybe the introductory issue)

Serves 8

The beans and garlic butter can be prepared up to 2 days in advance.

Ingredients
Salt
2 pounds green beans, stem ends trimmed
6 medium garlic cloves, unpeeled
3 tablespoons unsalted butter, softened
Pepper

Bring 4 quarts water to boil in dutch oven over high heat. Add 1 tablespoon salt and green beans, return to boil, and cook until beans are crisp-tender, 3 - 4 minutes. Meanwhile, fill large bowl with ice water. Drain beans in colander and immediately transfer to ice water. When beans no longer feel warm to touch, drain again and dry thoroughly with paper towels. Transfer beans to zipper-lock plastic bag and refrigerate for up to 2 days.

Meanwhile, toast garlic cloves in small skillet over medium-low heat, shaking pan occasionally, until fragrant and color of cloves deepens slightly, 5 - 8 minutes. Cool garlic. Peel and press (or mash) cloves, then, using dinner for, mash garlic, butter, and 1/2 teaspoon salt in small bowl until combined. Cover with plastic wrap and refrigerate for up to 2 days.

When ready to serve, heat beans and 1/4 cup water in large skillet, covered, over high heat, 3 - 4 minutes. Remove lid and cook until moisture evaporates, about 30 seconds. Add garlic butter, toss to combine, and season with salt and pepper to taste. Serve.

Spice-Rubbed Roast Turkey

2008-11-22T14:04:00.015-06:00

from Cook's Illustrated (Nov/Dec 2003, pg 13)

Turkey & Brine
2 gallons water in large stock pot or clean bucket
2 cups salt
1 turkey (12 - 14 pounds gross weight), rinsed thoroughly, giblets, neck, and tailpiece discarded

Spice Rub
1 1/2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon whole allspice
2 teaspoons mustard seeds
3 tablespoons sweet paprika
2 tablespoons ground ginger
1 tablespoon dried thyme
1 teaspoon ground cayenne
1 teaspoon ground cinnamon
1 1/2 teaspoons vegetable oil

Dissolve salt in water (in bucket). Add turkey and refrigerate 4 to 6 hours.

Meanwhile, toast coriander, cumin, allspice and mustard in small skillet over medium heat, shaking pan occasionally, until fragrant and wisps of smoke appear, 3 to 5 minutes. Cool mixture to room temperature, then grind to fine powder in dedicated coffee grinder or spice grinder or with mortar and pestle. Transfer mixture to small bowl, stir in paprika, ginger, thyme, cayenne, and cinnamon; cover with plastic wrap, and set aside.

Remove turkey from brine and rinse under cool running water. Pat dry inside and out with paper towels. Place turkey breast-side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 30 minutes. Meanwhile, mix 1 tablespoon spice rub with vegetable oil and set aside. Remove turkey from refrigerator and wipe away any water collected in baking sheet; set turkey on baking sheet. Carefully seperate skin from breast meat and rub boil/spice rub mixture directly onto breast meat. Rub 3 tablespoons spice rub inside turkey cavity. Apply remaining spice rub to turkey, beginning with back-side up and finishing with breast-side up, pressing and patting to make spices adhere, and picking up and reapplying any spice rub that falls onto baking sheet. Tuck wings behind back and tie ends of drumsticks together with twine. Set turkey on wire rack, set wire rack on baking sheet and refrigerate, uncovered 6 to 24 hours. (This makes your refrigerator smell VERY spicy.)

Adjust oven rack to lowest position; heat oven to 400 degrees. Place V-Rack in large roasting pan and spray with nonstick cooking spray. Set turkey breast-side down on V-Rack. Reapply any spice rub that has fallen off. Roast 45 minutes.

Remove roasting pan with turkey from oven; using thick wads of paper towels or potholders, rotate turkey leg/wing-side up. Roast 15 minutes longer. Remove roasting pan with turkey from oven; using thick wads of paper towels or potholders, rotate turkey second leg/wing-side up. Roast 15 minutes longer.

Remove roasting pan with turkey from oven; using thick wads of paper towels or potholders, rotate turkey breast side up. Roast until thickets part of breast registers 165 degrees and tickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 30 to 45 minutes longer. Transfer turkey to carving board, let rest 20 to 30 minutes. Carve and serve.

Purple Stuff

2008-11-21T07:45:00.011-06:00

Bing Cherry Jell-O

*This recipe is for a double recipe, which we often find to not even be enough.

2 cans pitted Bing cherries (reserve juice)
2 cans crushed pineapple (drained)
2 small boxes black cherry Jell-O
1 1/2 - 2 cups (flat) Coke or Dr. Pepper
(you could add chopped nuts... but why would you do that?)

Drain cherries and put juice into sauce pan & heat until almost boiling. Transfer to serving dish and wtir in powdered Jell-O. Add cherries and drained pineapple. Pour in Coke/Dr. Pepper & stir gently. Refrigerate until set.

Carnitas (Mexican Pulled Pork)

2008-11-13T21:53:00.007-06:00

from Cook's Illustrated (May/June 2008, page 13)

Some of my own cook's notes are in italics...

1 3 1/2 - 4 pound boneless pork butt, fat cap trimmed to 1/8 think, cut into 2-inch chunks (My grocer didn't have boneless. I trimmed a bunch of meat off and left a bunch on the bone and cooked that right along with everything else. The rest of the meat just fell right off the bone with no problem.)
Salt and pepper
1 teaspoon ground cumin
1 small onion, peeled and halved
2 bay leaves
1 teaspoon dried oregano
2 tablespoons juice from 1 lime
2 cups water
1 medium orange, halved
(I think next time I'm going to add a minced seeded jalapeno to the mix just to see what happens)

Heat oven to 300 F. Combine pork, salt, pepper, cumin, onion, bay leaves, oregano, lime juice, and water in large Dutch oven (liquid should just barely cover meat). Juice orange into medium bowl and remove any seeds (you should have about 1/3 cup juice). Add juice and spent orange halves to pot. (I failed to get an orange at the store, so I just used 1/3 cup orange juice from my fridge and added some dried orange peel from my spice cabinet for good measure.) Bring mixture to simmer over medium-high heat, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when prodded with fork, about 2 hours, flipping pieces of meat once during cooking. (Flipping during cooking... yeah, right. I put this bad boy in the oven then left the house for two hours. It was fine. Some of the pieces were a little stuck together, but they came right apart.)

Remove pot from oven and turn oven to broil. Using slotted spoon transfer pork to bowl; remove orange halves, onion, and bay leaves from cooking liquid and discard (do not skim fat from liquid). Place pot over high heat (use caution, as handles will be very hot) (that's your disclaimer for the day, ladies and gentlemen) and simmer liquid, stirring frequently, until thick and syrupy (heat safe spatula should leave wide trail when dragged through glaze), 8 to 12 minutes. You should have about 1 cup reduced liquid. (My pork rendered more liquid than probably normal because of the bone and extra fat and meat. My sauce never got to the thick and syrupy stage. I dont' know how crucial this is... in my oh so humble opinion... it's no biggie.)

Using 2 forks, pull each piece of pork in half. Fold in reduced liquid; season with salt and pepper to taste. Spread pork in even layer on wire rack set inside rimmed baking sheet or on broiler pan (meat should cover entire surface) (And if you're me, you may cover the entire surface twice.) Place on lower-middle rack of oven and broil until top of meat is well browned (but not charred) and edges are slightly crisp, 5-8 minutes. Using wide metal spatula, slip pieces of meat and continue to broil, looking for the same results. Serve immediately with warm tortillas and garnishes.

Ideas for serving & garnishes:

Warm flour or corn tortillas (Do you know how to warm corn tortillas? Spray with Pam and wrap in foil and place in the oven for just a little while.)
Lime wedges
Pico De Gallo (tomatoes, onion, cilantro & jalapeno chiles)
One Minute Salsa
Slices or chucks of avocado
Rice (flavored with some fresh cilantro and lime juice)
Beans
Use as stuffing for enchiladas or tamales (and if you make your own tamales, please come and see me!!)

One Minute Salsa

2008-11-13T21:45:00.005-06:00

from Cook's Illustrated (July/August 2002, page 15)

1/2 small jalapeno chile or 1/2 chipotle chile in adobo sauce, minced
1/4 small red onion, peeled and root end removed
1 small garlic clove, minced or pressed
2 tablespoons fresh cilantro leaves
1/4 teaspoon salt
Pinch ground black pepper
2 teaspoons juice from 1 lime
2 small ripe tomatoes (about 3/4 pound), each cored and cut into eighths, or one (14 ounce) can diced tomatoes, drained

Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses.