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
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
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
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.
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
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.)
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
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.
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
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.
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.
Subscribe to:
Posts (Atom)
