This is my all-time favorite stuffing recipe, passed on by mom. I make it every year, and can't imagine there is a better recipe out there! This recipe makes a TON of stuffing. This year we halved it, and still had plenty to stuff the turkey and fill a 9 x 12 baking dish!!
2 Packages Pepperidge farm stuffing mix (We used...
1 Loaf Italian French Bread
3/4 lb. (3 cubes) butter (salted)
1 12oz package fresh cranberries
8 oz. whole pecans
12 oz. mushrooms
1 bunch fresh parsley, washed and snipped
6-8 stalks celery sliced
2 bunches fresh green onions chopped
1 granny smith apple cubed
1/3 cup chardonnay
Cube the French Bread and dry it in the oven (or leave out overnight). Pour into a BIG bowl, along with the Pepperidge Farm Stuffing Mix.
Saute in one cube of the butter: The mushrooms until cooked, then add celery, apple, parsley and onions, sauteing until warmed through. Pour over the stuffing in bowl and lightly toss.
Melt remaining butter, add Chardonnay. Pour over the stuffing and toss again. Add pecans and cranberries and lightly toss.
*If more moisture is needed, add chicken stock. Stock may also be used as a substitute for some of the butter if desired.
*Bake extra stuffing in a large casserole dish for 30-45 minutes at 350.
11/27/07
11/14/07
Zucchini - Pear Soup
My librarian told me about this recipe. She said that it sounds really strange, but it is delicious. I haven't yet tried it, but I plan to soon. She also told me that she uses olive oil, not butter.
Ingredients:
3 tablespoons butter or extra virgin olive oil, or a combination
1 medium carrot, peeled and diced
1 medium onion, peeled and diced
1 medium potato, preferably high-starch (“russet” or “baking”), peeled and diced
1/2 teaspoon fresh thyme leaves, or a pinch of dried thyme
Salt and black pepper
4 medium zucchini, trimmed and diced
2 medium ripe (but still firm) pears, peeled, cored and diced
4 cups chicken or vegetable stock, or use water
Mint leaves for garnish (optional).
Directions:
1. Put butter, oil or combination in a large skillet over medium heat; when butter melts or oil is hot, cook carrot, onion, potato and thyme with a healthy sprinkling of salt and pepper. Stir occasionally, adjusting heat so vegetables do not brown. When onion is softened, about 5 minutes, add zucchini and continue to cook until everything is tender, 10 to 15 minutes.
2. Add pear and cook until it has softened, about 5 minutes more. Add liquid and bring to a boil; taste and adjust seasoning. Cool mixture, then purée. Serve cold or reheat and serve hot, garnished with mint, if desired.
Yield: 4 servings.
Ingredients:
3 tablespoons butter or extra virgin olive oil, or a combination
1 medium carrot, peeled and diced
1 medium onion, peeled and diced
1 medium potato, preferably high-starch (“russet” or “baking”), peeled and diced
1/2 teaspoon fresh thyme leaves, or a pinch of dried thyme
Salt and black pepper
4 medium zucchini, trimmed and diced
2 medium ripe (but still firm) pears, peeled, cored and diced
4 cups chicken or vegetable stock, or use water
Mint leaves for garnish (optional).
Directions:
1. Put butter, oil or combination in a large skillet over medium heat; when butter melts or oil is hot, cook carrot, onion, potato and thyme with a healthy sprinkling of salt and pepper. Stir occasionally, adjusting heat so vegetables do not brown. When onion is softened, about 5 minutes, add zucchini and continue to cook until everything is tender, 10 to 15 minutes.
2. Add pear and cook until it has softened, about 5 minutes more. Add liquid and bring to a boil; taste and adjust seasoning. Cool mixture, then purée. Serve cold or reheat and serve hot, garnished with mint, if desired.
Yield: 4 servings.
10/23/07
Curried Black Lentil Soup
Here's a great recipe for lentil soup that has a bit of a different flavor than your run of the mill lentil soup. I just made this for the first time. It is a great cool weather soup!
Ingredients:
1 cup mah dal (black lentils)
4 cups water
1 green chili chopped (or substitute with 1/2 tsp cayenne)
3 tbsps vegetable oil
1 inch ginger, peeled and chopped into tiny pieces
1 medium onion, sliced finely
1 medium carrot, diced
1 tsp garam masala
1 tsp ground cumin
1 tsp salt
1 tsp black pepper
Directions:
1. Rinse the lentils in water To remove dirt etc.
2. Pour the lentils, the 4 cups of water, the salt and half of the ginger into a pot. 3. Cook on low heat for 2 - 3 hours or pressure cook for 45 minutes.
Meanwhile...
4. Heat the oil and the rest of the spices together on medium low heat until spices are toasted, add the sliced onions and fry until golden brown. Remove the onions and repeat for the carrots until semi cooked.
5. Pour the above mixture into the lentils and simmer for at least another 30 minutes. The longer you simmer, the better it will taste. Add more salt to taste if necessary.
Ingredients:
1 cup mah dal (black lentils)
4 cups water
1 green chili chopped (or substitute with 1/2 tsp cayenne)
3 tbsps vegetable oil
1 inch ginger, peeled and chopped into tiny pieces
1 medium onion, sliced finely
1 medium carrot, diced
1 tsp garam masala
1 tsp ground cumin
1 tsp salt
1 tsp black pepper
Directions:
1. Rinse the lentils in water To remove dirt etc.
2. Pour the lentils, the 4 cups of water, the salt and half of the ginger into a pot. 3. Cook on low heat for 2 - 3 hours or pressure cook for 45 minutes.
Meanwhile...
4. Heat the oil and the rest of the spices together on medium low heat until spices are toasted, add the sliced onions and fry until golden brown. Remove the onions and repeat for the carrots until semi cooked.
5. Pour the above mixture into the lentils and simmer for at least another 30 minutes. The longer you simmer, the better it will taste. Add more salt to taste if necessary.
10/4/07
Spicy West Indies Fish
I stole this recipe from the Food Network website one night, trying to entice Jason to come over. It worked and it is a fantastic fish dish (this coming from me, who more usually than not, doesn't like the taste of fish)
Ingredients:
4 pounds snapper fillets
1 1/2 cups freshly squeezed lime juice
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon allspice (I left this out, but keep it in for a more West Indian flavor)
1 tablespoon ground ginger
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 1/2 teaspoons cayenne pepper
1 medium red onion, thinly sliced
Vegetable oil
Directions:
Soak the fish in lime juice for 30 minutes in a glass pan or non-corrosive dish. Remove the fish, reserving the juice. Combine the curry powder, cumin, paprika, allspice, ginger, salt, black pepper, and cayenne pepper in a small bowl and stir until well blended. Place each fish fillet on an individual sheet of aluminum foil. Coat each fillet with the spice mixture. Sprinkle a tablespoon of the lime juice over each piece of fish. Place a mound of onion on the top of each fillet. Wrap each fillet tightly in the foil.
Remove the rack from the grill and lightly oil it with vegetable oil where the fish will be placed. Make a fire in the grill and cook for 5 minutes. Turn the fish packets and cook for another 3 minutes. Open a packet to see if the fish is done. The flesh should be opaque and the skin should pull away from the flesh; flakiness is usually a sign of overcooking.
Ingredients:
4 pounds snapper fillets
1 1/2 cups freshly squeezed lime juice
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon allspice (I left this out, but keep it in for a more West Indian flavor)
1 tablespoon ground ginger
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 1/2 teaspoons cayenne pepper
1 medium red onion, thinly sliced
Vegetable oil
Directions:
Soak the fish in lime juice for 30 minutes in a glass pan or non-corrosive dish. Remove the fish, reserving the juice. Combine the curry powder, cumin, paprika, allspice, ginger, salt, black pepper, and cayenne pepper in a small bowl and stir until well blended. Place each fish fillet on an individual sheet of aluminum foil. Coat each fillet with the spice mixture. Sprinkle a tablespoon of the lime juice over each piece of fish. Place a mound of onion on the top of each fillet. Wrap each fillet tightly in the foil.
Remove the rack from the grill and lightly oil it with vegetable oil where the fish will be placed. Make a fire in the grill and cook for 5 minutes. Turn the fish packets and cook for another 3 minutes. Open a packet to see if the fish is done. The flesh should be opaque and the skin should pull away from the flesh; flakiness is usually a sign of overcooking.
10/2/07
Gougeres (French cheese puffs)
I found this recipe on the Fresh Direct website, I kid you not. I was a little suspicious at first, but they came out really well. Fresh out of the oven, these are absolutely fantastic!
Ingredients:
4 tablespoons butter
1/4 cup plus 2 tablespoons milk
1/2 cup water
1 1/4 teaspoons course sea salt
2 pinches cayenne
3/4 cup all-purpose flour, sifted with 1/8 teaspoon baking powder
3/4 cup plus 3 tablespoons grated Gruyère (from about 4 ounces cheese)
3 eggs, at room temperature
Directions:
1. Preheat the oven to 400°F. Put the butter, 1/4 cup milk, water, 1/4 teaspoon sea salt, and the cayenne in a 2-quart saucepot and set over medium heat. Bring to a boil, then add the sifted flour and baking powder. Remove from heat. Stir well with a wooden spoon and return to the heat. Cook, stirring constantly, until the dough pulls away from the side of the pot, approximately 4 minutes. Remove the pot from the heat again and transfer the dough to the bowl of an electric mixer fitted with the paddle attachment. Add 3/4 cup of the cheese and paddle on low, until just warm, about 2 minutes.
2. Add the eggs to the mixer, 1 at a time. Continue to mix the dough until smooth and shiny, about 10 minutes. The mixture should be cool.
3a. I just spoon the mixture onto baking sheets with a teaspoon (1 inch rounds, about 1/2 inch high) instead of steps 3 and 4
3. Line 2 large baking sheets with parchment paper. Place the dough into a pastry bag fitted with a #6 tip.
4. Pipe the dough into 1-inch rounds, each about 1/2-inch high. Allow about 1/4-inch of space between each gougère. Each tray should fit about 28 gougères.
5. Brush the top of each gougère with the remaining 2 tablespoons milk and sprinkle with the remaining Gruyère and some sea salt.
6. Place the baking sheets in the oven and bake for 5 minutes. Turn the trays around and continue to bake until the gougères take on a deep, golden-brown color, approximately 7 minutes more. Serve hot from the oven or keep the gougères, loosely covered, at room temperature for up to 2 hours, then reheat at 400°F for 2 1/2 minutes.
7. Bake until golden brown, approximately 7 to 10 minutes.
8. Serve hot from the oven or keep the gougères, loosely covered, at room temperature for up to 2 hours and reheat in a 400°F oven for 2 1/2 minutes.
Ingredients:
4 tablespoons butter
1/4 cup plus 2 tablespoons milk
1/2 cup water
1 1/4 teaspoons course sea salt
2 pinches cayenne
3/4 cup all-purpose flour, sifted with 1/8 teaspoon baking powder
3/4 cup plus 3 tablespoons grated Gruyère (from about 4 ounces cheese)
3 eggs, at room temperature
Directions:
1. Preheat the oven to 400°F. Put the butter, 1/4 cup milk, water, 1/4 teaspoon sea salt, and the cayenne in a 2-quart saucepot and set over medium heat. Bring to a boil, then add the sifted flour and baking powder. Remove from heat. Stir well with a wooden spoon and return to the heat. Cook, stirring constantly, until the dough pulls away from the side of the pot, approximately 4 minutes. Remove the pot from the heat again and transfer the dough to the bowl of an electric mixer fitted with the paddle attachment. Add 3/4 cup of the cheese and paddle on low, until just warm, about 2 minutes.
2. Add the eggs to the mixer, 1 at a time. Continue to mix the dough until smooth and shiny, about 10 minutes. The mixture should be cool.
3a. I just spoon the mixture onto baking sheets with a teaspoon (1 inch rounds, about 1/2 inch high) instead of steps 3 and 4
3. Line 2 large baking sheets with parchment paper. Place the dough into a pastry bag fitted with a #6 tip.
4. Pipe the dough into 1-inch rounds, each about 1/2-inch high. Allow about 1/4-inch of space between each gougère. Each tray should fit about 28 gougères.
5. Brush the top of each gougère with the remaining 2 tablespoons milk and sprinkle with the remaining Gruyère and some sea salt.
6. Place the baking sheets in the oven and bake for 5 minutes. Turn the trays around and continue to bake until the gougères take on a deep, golden-brown color, approximately 7 minutes more. Serve hot from the oven or keep the gougères, loosely covered, at room temperature for up to 2 hours, then reheat at 400°F for 2 1/2 minutes.
7. Bake until golden brown, approximately 7 to 10 minutes.
8. Serve hot from the oven or keep the gougères, loosely covered, at room temperature for up to 2 hours and reheat in a 400°F oven for 2 1/2 minutes.
9/27/07
No-Cook Sweet Corn Salad
This is a great recipe for right now--fall--when corn is sweet and fresh. This salad is great with all fresh late summer ingredients and is really refreshing.
Ingredients:
4 ears of corn
2 large, ripe tomatoes
2 medium cucumbers
1/2 cup fresh lime juice (from 2-3 limes)
1/2 tsp. sugar
2 TBS oil (I use olive)
1 tsp salt
1/2 tsp ground black pepper (or more)
1 red onion thinly sliced and diced
6 TBS chopped cilantro
Directions:
1. Cut kernels from corn and place in a medium bowl.
2. Seed and dice tomatoes and cucumbers and add to bowl (I don't seed them, but whatever is your preference)
3. In a smaller bowl, whisk together lime juice, sugar, oil, sald and pepper.
4. Stir red onion into lime mixture
5. Toss corn, tomatoes and cucumbers with dressing. Add salt and pepper to taste, if desired.
6. Add chopped cilantro right before serving.
Ingredients:
4 ears of corn
2 large, ripe tomatoes
2 medium cucumbers
1/2 cup fresh lime juice (from 2-3 limes)
1/2 tsp. sugar
2 TBS oil (I use olive)
1 tsp salt
1/2 tsp ground black pepper (or more)
1 red onion thinly sliced and diced
6 TBS chopped cilantro
Directions:
1. Cut kernels from corn and place in a medium bowl.
2. Seed and dice tomatoes and cucumbers and add to bowl (I don't seed them, but whatever is your preference)
3. In a smaller bowl, whisk together lime juice, sugar, oil, sald and pepper.
4. Stir red onion into lime mixture
5. Toss corn, tomatoes and cucumbers with dressing. Add salt and pepper to taste, if desired.
6. Add chopped cilantro right before serving.
9/25/07
Gateau Chocolat & Courgette (Chocolate and Zucchini Cake)
This recipe is from amazing food blogger Clotilde who blogs at http://chocolateandzucchini.com/. She also has a great cookbook- Chocolate and Zucchini- Daily Adventures in a Parisian Kitchen. This cake is super moist and chocolate-y without being too rich.
1 stick unsalted butter at room temp + 1 pat butter for greasing
2 cups all purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 teaspoon instant coffee granules
3 large eggs
2 cups unpeeled grated zucchini, from about 1 1/2 medium zucchini (keep the remaining 1/2 zucchini for optional garnish)
1 cup good-quality bittersweet chocolate chips
confectioners' sugar or melted bittersweet chocolate (optional)
Preheat the oven to 350 and grease a 10-inch springform pan with butter.
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. In a mixer, blend the sugar and butter until creamy. Add the vanilla, coffee granules, and eggs, mixing well between each addition.
Reserve a cup of the flour mixture, and add the rest to the egg mixture. Mix until just combined, the batter will be thick.
Add the zucchini and chocolate chips to the reserved flour mixture and toss to coat. Fold into the batter and blend with a wooden spoon- don't overmix. Pour into the prepared cake pan and level the surface with a spatula.
Bake for 40-50 minutes, until a knife inserted into the center comes out clean. Transfer to a rack to cool for 10 minutes, run a knife around the pan to loosen the cake, and unclasp the sides of the pan. Let cool to room temp before serving. Sprinkle with confectioners' sugar, glaze with melted chocolate, or decorate with a few slices of raw zucchini (you don't have to eat them though!)
1 stick unsalted butter at room temp + 1 pat butter for greasing
2 cups all purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 teaspoon instant coffee granules
3 large eggs
2 cups unpeeled grated zucchini, from about 1 1/2 medium zucchini (keep the remaining 1/2 zucchini for optional garnish)
1 cup good-quality bittersweet chocolate chips
confectioners' sugar or melted bittersweet chocolate (optional)
Preheat the oven to 350 and grease a 10-inch springform pan with butter.
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. In a mixer, blend the sugar and butter until creamy. Add the vanilla, coffee granules, and eggs, mixing well between each addition.
Reserve a cup of the flour mixture, and add the rest to the egg mixture. Mix until just combined, the batter will be thick.
Add the zucchini and chocolate chips to the reserved flour mixture and toss to coat. Fold into the batter and blend with a wooden spoon- don't overmix. Pour into the prepared cake pan and level the surface with a spatula.
Bake for 40-50 minutes, until a knife inserted into the center comes out clean. Transfer to a rack to cool for 10 minutes, run a knife around the pan to loosen the cake, and unclasp the sides of the pan. Let cool to room temp before serving. Sprinkle with confectioners' sugar, glaze with melted chocolate, or decorate with a few slices of raw zucchini (you don't have to eat them though!)
9/24/07
Tarte Tatin
Apple season!! A great recipe from the New Gourmet cookbook...
1 sheet frozen puff pastry (from a 17 1/4 oz package), thawed
1 sheet frozen puff pastry (from a 17 1/4 oz package), thawed
1/2 stick unsalted butter, softened
1/2 c. sugar
7-9 gala apples (you don't want to be short, i always get 10) peeled, quartered lengthwise and cored
special equipment: a well seasoned 10" cast-iron skillet
Put racks in middle and lower third of oven and preheat to 425.
Roll out pastry sheet on a lightly floured surface with a lightly floured rolling pin into a 10 1/2" square. Brush off excess flour. Using a plate as a guide, cut out a 10" round with a sharp knife. Transfer to baking sheet and refrigerate.
Spread butter thickly on bottom and sides of skillet and pour sugar evenly over bottom. Arrange as many apples as will fit in tight concentric circles in pan, standing them on end (i usually trim the edge off of one end of the slice so it will stand more easily). Apples will stick up above the rim of the skillet (see pic above).
Cook apples over moderately high heat, without stirring, until juices are deep golden and bubbling, 18-25 minutes. (Don't worry if the juices color unevenly).
Lay a sheet of foil on lower oven rack, to catch any drips, and put skillet on middle rack. Bake for 20 minutes (apples will settle slightly).
Remove skillet from oven and lay pastry round over apples. Bake until pastry is browned, 20-25 minutes. Transfer skillet to a rack to cool for at least 10 minutes.
Just before serving, invert a platter with a lip over skillet and, using potholders to hold skillet and platter tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are caramelized black spots in apples). Brush any caramel remaining in skillet over apples. Serve immediately.
9/20/07
Taco Salad with Ground Turkey and White Beans
My friend Jessica just asked for this recipe, so I thought I'd post! I love this for a healthy dinner. I don't mix the turkey together with the other ingredients until I put them on my plate, that way the leftovers stay good (no wilty lettuce) and I can take them for lunch the next day!
1 tsp. extra virgin olive oil
1 lb. ground turkey (or chicken)
1 tsp. ground cumin
1 tsp. chili powder
1 head romaine lettuce, shredded
1 mango, peeled, seeded and diced
1 avocado, peeled pitted and diced
1 tomato diced
1 medium onion, diced
1 cup peeled and shredded carrots
1 15 oz can white beans (or black), rinsed and drained
1/2 c. scallions, diced
grated zest and juice of 1 lime
1/4 c. store-bought salsa
1/4 c. fat free sour cream (i use Fage fat free greek yogurt)
4 pickled jalapenos (optional- i never have these!)
baked tortilla chips (also optional- i never have these either)
In a large non-stick skillet, heat olive oil over medium-high heat. Add ground turkey, cumin, and chili powder and cook for 5 to 7 minutes (until done). In a bowl, toss together lettuce, mango, avocado, tomato, onion, carrots, beans, scallions, and lime zest and juice. Serve salad with turkey and garnish with salsa, sour cream, jalapenos and tortilla chips.
1 tsp. extra virgin olive oil
1 lb. ground turkey (or chicken)
1 tsp. ground cumin
1 tsp. chili powder
1 head romaine lettuce, shredded
1 mango, peeled, seeded and diced
1 avocado, peeled pitted and diced
1 tomato diced
1 medium onion, diced
1 cup peeled and shredded carrots
1 15 oz can white beans (or black), rinsed and drained
1/2 c. scallions, diced
grated zest and juice of 1 lime
1/4 c. store-bought salsa
1/4 c. fat free sour cream (i use Fage fat free greek yogurt)
4 pickled jalapenos (optional- i never have these!)
baked tortilla chips (also optional- i never have these either)
In a large non-stick skillet, heat olive oil over medium-high heat. Add ground turkey, cumin, and chili powder and cook for 5 to 7 minutes (until done). In a bowl, toss together lettuce, mango, avocado, tomato, onion, carrots, beans, scallions, and lime zest and juice. Serve salad with turkey and garnish with salsa, sour cream, jalapenos and tortilla chips.
9/10/07
Tomatillo Guaca-Salsa
Ingredients:
1/2 lb tomatillos, husked
1 serrano or jalepeno pepper
1/4 cup chopped cilantro
1 TBSP fresh lime juice
1/2 avocado (if you want a creamier salsa, you can use the entire avocado)peeled
3/4 teaspoon salt
Directions:
1. Place tomatillos and pepper in dry cast iron skillet and place over medium heat
2. Blister the tomatillos and pepper, turning frequently to get all the sides
3. Remove from heat once the tomatillos are a bit soft
4. Put the lime juice in a blender
5. Slice the pepper, removing the stem and seeds (if you want spicy salsa, keep some seeds)
6. Add tomatillos, pepper and 1/2 the salt to blender and blend
7. Add avocado and the other half the salt to blender and blend
8. Add cilantro and blend until everything is completely blended
Yields: 3/4 cup
1/2 lb tomatillos, husked
1 serrano or jalepeno pepper
1/4 cup chopped cilantro
1 TBSP fresh lime juice
1/2 avocado (if you want a creamier salsa, you can use the entire avocado)peeled
3/4 teaspoon salt
Directions:
1. Place tomatillos and pepper in dry cast iron skillet and place over medium heat
2. Blister the tomatillos and pepper, turning frequently to get all the sides
3. Remove from heat once the tomatillos are a bit soft
4. Put the lime juice in a blender
5. Slice the pepper, removing the stem and seeds (if you want spicy salsa, keep some seeds)
6. Add tomatillos, pepper and 1/2 the salt to blender and blend
7. Add avocado and the other half the salt to blender and blend
8. Add cilantro and blend until everything is completely blended
Yields: 3/4 cup
Chimichurri Sauce
note: this recipe makes a huge batch of Chimichurri
Ingredients:
1 white onion
2 cups chopped garlic
4 bunches parsley
2 pinches oregano
dash of red wine vinegar
large dash lemon juice
4 cups vegetable oil
salt/black pepper to taste
Directions:
1. Put vegetable oil in the freezer for 15-20 minutes before beginning
2. Take oil out of freezer and blend all ingredients until they are pureed together
Ingredients:
1 white onion
2 cups chopped garlic
4 bunches parsley
2 pinches oregano
dash of red wine vinegar
large dash lemon juice
4 cups vegetable oil
salt/black pepper to taste
Directions:
1. Put vegetable oil in the freezer for 15-20 minutes before beginning
2. Take oil out of freezer and blend all ingredients until they are pureed together
Thumbprint Cookies
Ingredients:
1/2 lb Margarine
2 1/2 cups Flour
1 cup Sugar
1 shot any type of Liquor (I like Chambord)
1 tsp vanilla extract
Jam or jelly (your favorite)
Directions:
*Preheat oven to 350
1. Cream butter and sugar
2. Add Flour little by little, continuing to mix
3. Add liquor and vanilla and continue to mix until batter is creamy (no lumps)
4. Scoop out one inch balls of batter and roll into neat spheres, arranging onto ungreased cookie sheet, leaving room between each sphere
5. Press thumb into center of each sphere so that cookie is flatter, but has a nice well in the center
6. Scoop jam into the center of each cookie so that it just fills the well in the center
7. Put in the oven at 350 for 15 minutes
8. Allow to cool before trying to move cookies from baking sheet
1/2 lb Margarine
2 1/2 cups Flour
1 cup Sugar
1 shot any type of Liquor (I like Chambord)
1 tsp vanilla extract
Jam or jelly (your favorite)
Directions:
*Preheat oven to 350
1. Cream butter and sugar
2. Add Flour little by little, continuing to mix
3. Add liquor and vanilla and continue to mix until batter is creamy (no lumps)
4. Scoop out one inch balls of batter and roll into neat spheres, arranging onto ungreased cookie sheet, leaving room between each sphere
5. Press thumb into center of each sphere so that cookie is flatter, but has a nice well in the center
6. Scoop jam into the center of each cookie so that it just fills the well in the center
7. Put in the oven at 350 for 15 minutes
8. Allow to cool before trying to move cookies from baking sheet
Key Lime Pie
Ingredients:
Graham Cracker crust (either premade or use the recipe on the side of the graham cracker crust box)
6 oz. key lime juice
2 cans sweetened condensed milk
2 eggs
Directions:
*preheat oven to 350
1. Whisk Eggs
2. Add in milk slowly as you continue to whisk
3. Add in Key lime juice as you continue to whisk
4. Pour mixture into pie crust
5. Bake at 350 for 15 minutes or until solid
Graham Cracker crust (either premade or use the recipe on the side of the graham cracker crust box)
6 oz. key lime juice
2 cans sweetened condensed milk
2 eggs
Directions:
*preheat oven to 350
1. Whisk Eggs
2. Add in milk slowly as you continue to whisk
3. Add in Key lime juice as you continue to whisk
4. Pour mixture into pie crust
5. Bake at 350 for 15 minutes or until solid
Peanut Sesame Sauce
Ingredients:
3 TBSP Sesame oil
1 inch Piece ginger finely minced (or pureed)
1/3 cup Peanut butter
1/4 cup Soy sauce
1/4 cup Water
1 TBSP Vinegar
1 TBSP Vegetable oil
2 TBSP Sugar
1/2 tsp Red Pepper flakes
Combine all ingredients over low-medium heat until completely mixed
3 TBSP Sesame oil
1 inch Piece ginger finely minced (or pureed)
1/3 cup Peanut butter
1/4 cup Soy sauce
1/4 cup Water
1 TBSP Vinegar
1 TBSP Vegetable oil
2 TBSP Sugar
1/2 tsp Red Pepper flakes
Combine all ingredients over low-medium heat until completely mixed
9/6/07
Coconut Cream Pie Time
This recipe is not original but it is AWESOME!!
Time: 1 hour, plus 2 1/2 hours for chilling
For the pastry cream:
3 cups heavy cream
1/2 vanilla bean, split
1 cup sugar
1/4 cup cornstarch
5 large egg yolks
For the macadamia nut crust:
8 ounces macadamia nuts, toasted and cooled
1 cup flour
9 tablespoons butter
1/2 cup sugar
1 large egg yolk
1/2 teaspoon salt
For assembly:
4 cups heavy cream
1/2 cup sugar
2 1/2 cups unsweetened coconut, lightly toasted and cooled.
1. To prepare the pastry cream, combine in a medium heavy-bottom saucepan 2 1/2 cups of cream and scrapings from the vanilla bean; discard the bean. In a small bowl, combine sugar and cornstarch. In a medium bowl, combine egg yolks with remaining 1/2 cup of cream.
2. Place the saucepan over medium heat. Whisk sugar and cornstarch mixture into egg yolks when cream is about to boil. (There will be slight movement in the pan.) As it starts to boil, whisk a few hot spoonfuls into the yolk mixture to temper it. Reduce heat under pan to medium-low. Pour yolk mixture into the pan, and stir constantly with a wooden spoon until the mixture is thick. (If mixture separates, transfer it to a mixer with a whisk attachment, and beat until it is blended.) Transfer to a shallow container, and cover with plastic wrap to keep a skin from forming on the surface. Refrigerate until cold and firm, at least 1 hour.
3. To prepare macadamia nut crust, combine nuts and flour in a food processor. Process until nuts are finely ground, pulsing to keep them from becoming pasty. In a mixer with a paddle attachment, cream the butter with sugar. Add yolk, and mix thoroughly. Add nut mixture and salt, and mix until smooth. Wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
4. Divide dough in half. Roll out a half between two sheets of plastic wrap to make a 10-inch disk. Repeat with remaining dough. Line two 9-inch tart pans, and chill in freezer until very firm, about 30 minutes.
5. Heat oven to 350 degrees. Place pie weights in shells, and bake until lightly golden, about 15 minutes. Remove pie weights, and continue to bake until the crust is golden brown, 10 to 15 minutes more. Allow to cool.
6. To assemble, in bowl of a mixer fitted with a whisk attachment combine heavy cream, sugar and 2 cups of pastry cream. (Reserve any remaining cream for another use.) Whisk at high speed until soft peaks form. Add coconut, and continue whisking mixture by hand until very stiff. Spoon into cooled tart shells. Serve immediately, or refrigerate to chill.
Yield: Two 9-inch pies.
Time: 1 hour, plus 2 1/2 hours for chilling
For the pastry cream:
3 cups heavy cream
1/2 vanilla bean, split
1 cup sugar
1/4 cup cornstarch
5 large egg yolks
For the macadamia nut crust:
8 ounces macadamia nuts, toasted and cooled
1 cup flour
9 tablespoons butter
1/2 cup sugar
1 large egg yolk
1/2 teaspoon salt
For assembly:
4 cups heavy cream
1/2 cup sugar
2 1/2 cups unsweetened coconut, lightly toasted and cooled.
1. To prepare the pastry cream, combine in a medium heavy-bottom saucepan 2 1/2 cups of cream and scrapings from the vanilla bean; discard the bean. In a small bowl, combine sugar and cornstarch. In a medium bowl, combine egg yolks with remaining 1/2 cup of cream.
2. Place the saucepan over medium heat. Whisk sugar and cornstarch mixture into egg yolks when cream is about to boil. (There will be slight movement in the pan.) As it starts to boil, whisk a few hot spoonfuls into the yolk mixture to temper it. Reduce heat under pan to medium-low. Pour yolk mixture into the pan, and stir constantly with a wooden spoon until the mixture is thick. (If mixture separates, transfer it to a mixer with a whisk attachment, and beat until it is blended.) Transfer to a shallow container, and cover with plastic wrap to keep a skin from forming on the surface. Refrigerate until cold and firm, at least 1 hour.
3. To prepare macadamia nut crust, combine nuts and flour in a food processor. Process until nuts are finely ground, pulsing to keep them from becoming pasty. In a mixer with a paddle attachment, cream the butter with sugar. Add yolk, and mix thoroughly. Add nut mixture and salt, and mix until smooth. Wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
4. Divide dough in half. Roll out a half between two sheets of plastic wrap to make a 10-inch disk. Repeat with remaining dough. Line two 9-inch tart pans, and chill in freezer until very firm, about 30 minutes.
5. Heat oven to 350 degrees. Place pie weights in shells, and bake until lightly golden, about 15 minutes. Remove pie weights, and continue to bake until the crust is golden brown, 10 to 15 minutes more. Allow to cool.
6. To assemble, in bowl of a mixer fitted with a whisk attachment combine heavy cream, sugar and 2 cups of pastry cream. (Reserve any remaining cream for another use.) Whisk at high speed until soft peaks form. Add coconut, and continue whisking mixture by hand until very stiff. Spoon into cooled tart shells. Serve immediately, or refrigerate to chill.
Yield: Two 9-inch pies.
9/2/07
The Very Best Chocolate Chip Cookies!
My mom's famous cookie recipe! It is huge and makes a ton of cookies. I have halved it before a couple times- sometimes successfully, sometimes not. Best just to make the whole thing and give some away! (In the pic above, we dipped half in chocolate)
6 Cups Flour
1 LB Butter
2 Cups Brown Sugar
1 1/2 Cups White Sugar
3 Eggs
1 1/2 tsp. Salt
1 1/2 tsp. Baking Soda
4 Cups Chocolate Chips (good ones like girhadelli, or even better get a big chocolate bar around 60% and chop into chunks)
2 Cups Nuts (I use Pecans- roughly chopped)
2 tsp. Vanilla
Cream Butter and Sugars, then add Eggs and Vanilla. Beat 3-4 minutes.
Mix Flour, Salt and Baking Soda in a separate bowl, then add gradually to sugar mixture.
Stir in Chocolate and Nuts.
Line cookie sheet with parchment paper. Drop large spoonfuls of dough onto sheet.
Bake at 350 for 10-12 minutes. I usually bake longer til lightly browned.
8/21/07
Granny's Spaghetti Sauce
Ingredients:
Olive oil
5 cloves of garlic, minced
1 small can tomato paste
1 small can tomato sauce
1 large can peeled tomatoes
Sugar
Salt
Pepper
Paprika
Hot pepper flakes
Directions:
1. In medium saucepan, cover bottom lightly with olive oil.
2. Add garlic to oil
3. When garlic begins to brown, add tomato sauce, paste and peeled tomatoes
4. Cook on low heat, crushing tomatoes to make a sauce
5. Add salt, sugar, pepper, paprika and hot pepper to taste
6. Stir until well blended
Olive oil
5 cloves of garlic, minced
1 small can tomato paste
1 small can tomato sauce
1 large can peeled tomatoes
Sugar
Salt
Pepper
Paprika
Hot pepper flakes
Directions:
1. In medium saucepan, cover bottom lightly with olive oil.
2. Add garlic to oil
3. When garlic begins to brown, add tomato sauce, paste and peeled tomatoes
4. Cook on low heat, crushing tomatoes to make a sauce
5. Add salt, sugar, pepper, paprika and hot pepper to taste
6. Stir until well blended
8/18/07
Peggy's Pesto
Ingredients:
3 cups fresh basil
2 cloves garlic
3/4 cup grated Parmesan or similar cheese
1/2 cup olive oil
1 cup pine nuts
Directions:
1. Put basil, garlic and pine nuts in blender or Cuisinart.
2. Gradually add olive oil while blending at medium speed
3. Add cheese and blend until evenly distributed
3 cups fresh basil
2 cloves garlic
3/4 cup grated Parmesan or similar cheese
1/2 cup olive oil
1 cup pine nuts
Directions:
1. Put basil, garlic and pine nuts in blender or Cuisinart.
2. Gradually add olive oil while blending at medium speed
3. Add cheese and blend until evenly distributed
8/8/07
Potatoes Fontecchio
This recipe, from the Silver Palate Good Times cookbook is one of my all time favorites. You may remember it from our last BBQ!
5 1/2 pounds red new potatoes
8 cloves garlic, finely minced
1 1/2 cups best quality olive oil
1 large or 2 small bunches fresh mint, stems removed, leaves finely chopped
2 tablespoons coarse (kosher) salt
freshly ground black pepper, to taste
Preheat oven to 350.
Scrub the potatoes and prick each one about 6 times with a fork (this may take longer than you think!). Place in a shallow roasting pan and roast for 2 hours. Cut each potato in half.
Toss the potatoes with the garlic, oil, mint, salt and pepper to taste in a large bowl. Let stand for 30 minutes before serving.
Serves 8 (at least!)
8/6/07
Strawberry Rhubarb Sangria
Many of our recipes are packed, but this one isn't!
you can make the rhubarb syrup a day or 2 ahead, then it's pretty fast.
1 C. granulated Sugar
1 whole vanilla bean, halved and scraped
5 stalks Rhubarb- 4 coursely chopped, 1 cut into 1/4" slices
1 pint fresh strawberries, hulled and halved
4 oz brandy
1 bottle sparkling Rose
1 C. red wine
1 T. powdered sugar
2 limes juiced
In a saucepan, combine granulated sugar, 1 C water and the vanilla bean. Simmer until sugar dissolves, turn off heat, and add chopped rhubarb. Cover for 5 minutes. Break up rhubarb with a spoon, and set aside for 30 min, then strain.
Crush 12 berries into the brandy in a bowl; let sit for 30 minutes. Strain. Combine brandy mixture, rose, red wine, powdered sugar, lime juice and the rhubarb syrup in a pitcher, and stir in rhubarb slices and rest of strawberries. Serves 6.
**note** Sparkling rose can tend to be sweet. If the rose is sweet, you may not need to add all of the rhubarb syrup. We have also made this with prosecco instead of sparkling rose and it turned out quite yummy!
you can make the rhubarb syrup a day or 2 ahead, then it's pretty fast.
1 C. granulated Sugar
1 whole vanilla bean, halved and scraped
5 stalks Rhubarb- 4 coursely chopped, 1 cut into 1/4" slices
1 pint fresh strawberries, hulled and halved
4 oz brandy
1 bottle sparkling Rose
1 C. red wine
1 T. powdered sugar
2 limes juiced
In a saucepan, combine granulated sugar, 1 C water and the vanilla bean. Simmer until sugar dissolves, turn off heat, and add chopped rhubarb. Cover for 5 minutes. Break up rhubarb with a spoon, and set aside for 30 min, then strain.
Crush 12 berries into the brandy in a bowl; let sit for 30 minutes. Strain. Combine brandy mixture, rose, red wine, powdered sugar, lime juice and the rhubarb syrup in a pitcher, and stir in rhubarb slices and rest of strawberries. Serves 6.
**note** Sparkling rose can tend to be sweet. If the rose is sweet, you may not need to add all of the rhubarb syrup. We have also made this with prosecco instead of sparkling rose and it turned out quite yummy!
Mama Z's Coleslaw
A great addition to a BBQ or potluck dinner
Slaw Ingredients:
1 package (1 lb) coleslaw cabbage (or 1 pound shredded cabbage with some shredded carrots in it)
1/2 c. slivered almonds (i usually add more)
1 bunch scallions
2 tsp. sesame seeds (again, i add a LOT more)
2 packages ramen noodles without the flavor package
Dressing Ingredients:
4 tbs sugar
1/2 c. oil
6 tbs. white vinegar
2 tsp salt
1 tsp pepper
Directions:
1. brown almonds and sessame seeds and let cool
2. slice scallions into discs
3. mix slaw and scallions
4. add almonds and sesame seeds once cool
5. in a seperate container mix together dressing ingredients
6. pour the dressing onto the slaw mixture
7. break up uncooked noodles.
8. add ramen to slaw right before serving
ps--this usually tastes better when chilled, so if you have time, do that!
Slaw Ingredients:
1 package (1 lb) coleslaw cabbage (or 1 pound shredded cabbage with some shredded carrots in it)
1/2 c. slivered almonds (i usually add more)
1 bunch scallions
2 tsp. sesame seeds (again, i add a LOT more)
2 packages ramen noodles without the flavor package
Dressing Ingredients:
4 tbs sugar
1/2 c. oil
6 tbs. white vinegar
2 tsp salt
1 tsp pepper
Directions:
1. brown almonds and sessame seeds and let cool
2. slice scallions into discs
3. mix slaw and scallions
4. add almonds and sesame seeds once cool
5. in a seperate container mix together dressing ingredients
6. pour the dressing onto the slaw mixture
7. break up uncooked noodles.
8. add ramen to slaw right before serving
ps--this usually tastes better when chilled, so if you have time, do that!
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