Thank you Shanna and Tommy for the Everything Tex-Mex Cookbook. I am making the Texas Caviar tonight to go with the La Posta Green Chile Enchiladas. I LOVE black eyed peas, and the addition of red tomatoes, red onions, and jalaneos appelaed to me. So I am giving it a try.
This book was a gift this year for my birthday present. www.eyerything.com or ISBN 13-978-1-59337-580-5.
1 (15 oz can black-eyed peas, rinsed and drained
2 tomatoes, seeded and chopped
1 TBSP. seeded and minced jalapeno
3 green onions, sliced
1/4 cup chopped red onion
1 garlic clove, minced
2 TBSP minced cilantro
1 TBSP olive oil
1 TBSP apple cider vinegar
1/2 tsp. salt
18 tsp. cayenne
Combine all ingredients, blend well, cover and refrigerate 2 hours. Serve with chips.
Monday, June 4, 2012
Alaska Blueberry Special Cake
While clearing out some of last year's salmon to make room for this years supply I noticed that I haven't used many blueberries this year. I took out a pint and pondered what to do with them. I've already made pies, jams and syrups. Turning to a cookbook on the shelf, "Best of the Best from Alaska Cookbook", I found two recipes that competed for my attention. Alasks Blueberry Special Cake and Blueberry-Rhubarb Pie (which I WILL try later). ISBN 18936062-42-2 about $11.82 if purchasing in Alaska....$16.92 elsewhere.
This cake does take a bit of preparation but uses few ingredients and was fairly easy to prepare.
1 yellow cake mix
1 large package lemon pie filling (I like the cook and serve best---but if short on time go ahead and try instant)
1 (12 oz.) carton Cool Whip (I used 8 oz. just because I don't like whipped cream)
Mix cake according to package directions. Bake in a 9 x 13" pan. Cool. Mix lemon pie filling accordi9ng to package directions. Top the cooled cake with the lemon pie filling; let cool, cover with Cool Whip. Serve with Blueberry Sauce (see below).
Blueberry Sauce:
2/3 cup brown sugar
1 TBSP corn starch
dash of salt
2/3 cup water
2 cups fresh or frozen blueberries (yes, there is a difference between wild and farm-raised blueberries)
Cook all ingredients except the blueberries until thick. Add blueberries, return to boil, chill completely and serve over the cake.
This cake does take a bit of preparation but uses few ingredients and was fairly easy to prepare.
1 yellow cake mix
1 large package lemon pie filling (I like the cook and serve best---but if short on time go ahead and try instant)
1 (12 oz.) carton Cool Whip (I used 8 oz. just because I don't like whipped cream)
Mix cake according to package directions. Bake in a 9 x 13" pan. Cool. Mix lemon pie filling accordi9ng to package directions. Top the cooled cake with the lemon pie filling; let cool, cover with Cool Whip. Serve with Blueberry Sauce (see below).
Blueberry Sauce:
2/3 cup brown sugar
1 TBSP corn starch
dash of salt
2/3 cup water
2 cups fresh or frozen blueberries (yes, there is a difference between wild and farm-raised blueberries)
Cook all ingredients except the blueberries until thick. Add blueberries, return to boil, chill completely and serve over the cake.
Monday, May 28, 2012
Buttermilk Biscuits
I love breakfast probably more than any other meal of the day and what is better than hot, homemade biscuits and gravy on a crisp morning? I'd love to take credit for this recipe, but the credit goes to Ree Drummond (The Pioneer Woman Cooks, Recipes From An Accidental Country Girl ISBN:978-0-06-165819-8). This book is on the #1 New York Times Bestseller list and I highly recommend it. You can find this book as well as her equally excellent previous cookbook, The Pioneer Woman Cooks, Food From My Frontier ISBN: 978-0-06-199718-1 almost anywhere (I purchased both at Sam's Club but have seen it in Fred Meyer, Safeway, and all bookstores. The humor Ree inflects in her cookbooks actually makes it a pleasure to read! Both are reasonably priced and packed full of delicious, step-by-step visually appealing photographs and instructions for honest-to-goodness down-home food.
The author is right when she says that making biscuits can be tricky. I think the secret to a light and fluffy biscuit is in not overworking the dough. These biscuits have an excellent flavor but I had to cut the recipe in half which still made 8 good-sized biscuits. She is feeding a family of six, where it is just Jim and I. Also note that left-over biscuits can also be used for strawberry shortcake with whipped cream.
You won't be able to resist the urge to slap some butter on this treat immediately out of the oven!
4 cups flour
1 1/2 tsp. salt
2 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/3 cup shortening (I used butter-flavored crisco)
1/3 cup cold unsalted butter, cut into pieces
1 1/4 cups buttermilk
Preheat the oven to 450 degrees. In a large bowl, mix all the dry ingredients. Next add the shortening and cold butter pieces, use a pastry blender or fork to form crumbs. Here is the tricky part: Pour in the buttermilk and mix only until combined. Lightly flour a cutting board, turn out dough and roll to desired thickness (I like about 1/2"). Use a biscuit cutter or an inverted glass dipped in flour to cut biscuits. For years, before I got a biscuit cutter I used an old green beans can that had both ends cut out--ha! I still use that stupid can when I make Grandy "G" bread--Something about old habits are hard to break.
Place biscuits on a cookie sheet and bake for 11 minutes or until golden. HINT: These biscuits brown very quickly at 450 degrees, so check them after 8 minutes.
Enjoy!
Go to this website for more information on The Pioneer Woman Cooks. http://thepioneerwoman.com/
The author is right when she says that making biscuits can be tricky. I think the secret to a light and fluffy biscuit is in not overworking the dough. These biscuits have an excellent flavor but I had to cut the recipe in half which still made 8 good-sized biscuits. She is feeding a family of six, where it is just Jim and I. Also note that left-over biscuits can also be used for strawberry shortcake with whipped cream.
You won't be able to resist the urge to slap some butter on this treat immediately out of the oven!
4 cups flour
1 1/2 tsp. salt
2 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/3 cup shortening (I used butter-flavored crisco)
1/3 cup cold unsalted butter, cut into pieces
1 1/4 cups buttermilk
Preheat the oven to 450 degrees. In a large bowl, mix all the dry ingredients. Next add the shortening and cold butter pieces, use a pastry blender or fork to form crumbs. Here is the tricky part: Pour in the buttermilk and mix only until combined. Lightly flour a cutting board, turn out dough and roll to desired thickness (I like about 1/2"). Use a biscuit cutter or an inverted glass dipped in flour to cut biscuits. For years, before I got a biscuit cutter I used an old green beans can that had both ends cut out--ha! I still use that stupid can when I make Grandy "G" bread--Something about old habits are hard to break.
Place biscuits on a cookie sheet and bake for 11 minutes or until golden. HINT: These biscuits brown very quickly at 450 degrees, so check them after 8 minutes.
Enjoy!
Go to this website for more information on The Pioneer Woman Cooks. http://thepioneerwoman.com/
Thursday, May 24, 2012
Crab, Shrimp and Scallop Guyere Casserole with Lobster Newburg Sauce
The inspiration for this dish came from a lunch with my dear friend Carla at Pikes Landing. I had a toasted sandwich of crab, scallops and shrimp. While eating this wonderful lunch I couldn't help but think of my mushroom strata and how well these flavors would marry. My silly mushroom strata dish calls for a final topping of cream of mushroom soup. How obscene would that be with scallops, crab and shrimp! No way would I even consider this putrid combination. As a matter of fact, I wouldn't even consider the 1 lb. of swiss and thought Guyere would be better instead. In place of the "Cream of Mushroom Soup"...a Lobster Newburg sauce would be much better....Okay, so realistically, if I were to place this decadent dish on my menu and serve to others, we are looking at over $50 a plate....still interested?
Cooks beware. This is a bitch to put together.
Ingredients:
1/2 lb shitake mushrooms, sliced
1/2 lb oyster mushrooms, broken apart and sliced
1 lb white mushrooms, sliced
1 medium onion, dioced
2 cups chopped red, yellow, and orange bell pepper
2 TBSP butter
1 garlic cloves, minced
1/2 lb. crab
1 1/2 lb. raw shrimp, cleaned and peeled
1 lb. scallops, raw and quartered
2 TBSP parsley
1 tsp. Kosher salt
1/2 tsp. Restaurant grade pepper
1 lb. swiss cheese, cubed
1 lb. Guyere cheesecubed
6 slices thick white bread
margarine or butter to spread
4 eggs
1 cup whole milk
Lobster Newburg Sauce: (See again this list below....)
1 1/2 lbs lobster tail meat
4 egg yolks
1 Cup Heavy cream
1/4 cup Madeira
1/2 tsp. salt
1/2 cup butter
cayenne
nutmeg
To begin:
Slice the mushrooms, peppers and onions. Saute in butter until softened, remove from heat into a separate dish. Butter bread and cut into 1/2" cubes also set aside in a large bowl.
Melt 4 TBSP butter on low heat and add scallops and shrimp. Cook until the shrimp is almost pink. Add the cooked crab and set aside.
Divide the cheeses into three equally cubed portions.
In a deep dish baking pan, line the bottom with buttered bread. Top with some of the mushroom/pepper, a 1/3 of the seafood and top with 1/3 of the cubed cheese. Continue layering process.
Mix eggs and milk, pour over the top. Cover with foil and refrigerate for 24 hours.
Bake covered with foil at 350 for 45 minutes. Uncover and bake for an additional 15 minutes. Meanwhile make the Lobster Newburg Sauce.
Lobster tails should be premade before baking the casserole. Do this. On the underside of the lobster (the belly) cut up the side using a pair of kitchen shears. Do the same to the other side. cut the membrane near the tail to remove the belly casing. Next remoe the tail meat from the shell leaving it yet intact. Now lightly salt, squeeze lemon juice over the tail meat and place a slice of butter on the tail and wrap in foil. Bake tails for 15 minutes at 425. Remove tails and roughly chop and set aside.
Lobster Newburg:
4 egg yolks
1 cup heavy cream
1/4 cup madeira
1 tsp. salt
1/2 cup butter melted
cayenne
nutmeg
1 1/2 lb. lobster meat, chunked
Melt the butter, mix the yolk/cream/madeira together and add to the butter. Stir constantly until thickened. Do NOT boil this....add cayenne and nutmeg to taste. Add lobster to heat through...we are not overcooking the lobster here! Pour over the casserole and serve immediately with a glass of chilled Chardonnay. If you really love the person that you made this for, clean up your dishes and follow up with some sliced fresh strawberries and champagne.
Cooks beware. This is a bitch to put together.
Ingredients:
1/2 lb shitake mushrooms, sliced
1/2 lb oyster mushrooms, broken apart and sliced
1 lb white mushrooms, sliced
1 medium onion, dioced
2 cups chopped red, yellow, and orange bell pepper
2 TBSP butter
1 garlic cloves, minced
1/2 lb. crab
1 1/2 lb. raw shrimp, cleaned and peeled
1 lb. scallops, raw and quartered
2 TBSP parsley
1 tsp. Kosher salt
1/2 tsp. Restaurant grade pepper
1 lb. swiss cheese, cubed
1 lb. Guyere cheesecubed
6 slices thick white bread
margarine or butter to spread
4 eggs
1 cup whole milk
Lobster Newburg Sauce: (See again this list below....)
1 1/2 lbs lobster tail meat
4 egg yolks
1 Cup Heavy cream
1/4 cup Madeira
1/2 tsp. salt
1/2 cup butter
cayenne
nutmeg
To begin:
Slice the mushrooms, peppers and onions. Saute in butter until softened, remove from heat into a separate dish. Butter bread and cut into 1/2" cubes also set aside in a large bowl.
Melt 4 TBSP butter on low heat and add scallops and shrimp. Cook until the shrimp is almost pink. Add the cooked crab and set aside.
Divide the cheeses into three equally cubed portions.
In a deep dish baking pan, line the bottom with buttered bread. Top with some of the mushroom/pepper, a 1/3 of the seafood and top with 1/3 of the cubed cheese. Continue layering process.
Mix eggs and milk, pour over the top. Cover with foil and refrigerate for 24 hours.
Bake covered with foil at 350 for 45 minutes. Uncover and bake for an additional 15 minutes. Meanwhile make the Lobster Newburg Sauce.
Lobster tails should be premade before baking the casserole. Do this. On the underside of the lobster (the belly) cut up the side using a pair of kitchen shears. Do the same to the other side. cut the membrane near the tail to remove the belly casing. Next remoe the tail meat from the shell leaving it yet intact. Now lightly salt, squeeze lemon juice over the tail meat and place a slice of butter on the tail and wrap in foil. Bake tails for 15 minutes at 425. Remove tails and roughly chop and set aside.
Lobster Newburg:
4 egg yolks
1 cup heavy cream
1/4 cup madeira
1 tsp. salt
1/2 cup butter melted
cayenne
nutmeg
1 1/2 lb. lobster meat, chunked
Melt the butter, mix the yolk/cream/madeira together and add to the butter. Stir constantly until thickened. Do NOT boil this....add cayenne and nutmeg to taste. Add lobster to heat through...we are not overcooking the lobster here! Pour over the casserole and serve immediately with a glass of chilled Chardonnay. If you really love the person that you made this for, clean up your dishes and follow up with some sliced fresh strawberries and champagne.
Saturday, May 12, 2012
Baked Potato Salmon Chowder
I really didn't expect anyone to ask for this recipe.....But when I posted my dinner plans on FB I was enundated with requests for a recipe. This one is easy...kind of. You need to poach the salmon ahead of time, debone and flake it.
My Uncle Melvin loved this soup (then minus the salmon).
SALMON:
Poach 1 lb. salmon for 8 minutes on simmer, allow to sit for 10 minutes. Drain, skin, debone, flake and set aside.
4 large baked potatoes
2/3 cup flour
1/4 cup chives
2 cups bacon, fried crisp and crumbled
2/3 cups butter
1 1/2 qts. half and half
1 cup sour cream
5 oz. cheddar cheese
salt and pepper to taste.
Bake potatoes. Skin and cube them to 1" cubes. Melt butter blend in flour, add half and half whisking contantly until thick. Add salt, pepper, potatoes, chives, cheese sour cream. Now add potatoes and deboned salmon heat through and serve.
Serving Suggestions: Crusty bread, salad, and Chardonnay
My Uncle Melvin loved this soup (then minus the salmon).
SALMON:
Poach 1 lb. salmon for 8 minutes on simmer, allow to sit for 10 minutes. Drain, skin, debone, flake and set aside.
4 large baked potatoes
2/3 cup flour
1/4 cup chives
2 cups bacon, fried crisp and crumbled
2/3 cups butter
1 1/2 qts. half and half
1 cup sour cream
5 oz. cheddar cheese
salt and pepper to taste.
Bake potatoes. Skin and cube them to 1" cubes. Melt butter blend in flour, add half and half whisking contantly until thick. Add salt, pepper, potatoes, chives, cheese sour cream. Now add potatoes and deboned salmon heat through and serve.
Serving Suggestions: Crusty bread, salad, and Chardonnay
Baked Brown Rice with Onions and Roasted Red Peppers
I love all things natural and organic. This brown rice recipe requires some prep, but bakes in the oven and is really tasty.
1 TBSP. olive oil
2 medium minced onions
salt and pepper
2 1/4 cups water
1 cup chicken broth
1 1/2 cups long-grain brown rice, rinsed
3/4 cup roasted red peppers, chopped
1/4 cup Parmesan cheese, grated
1/4 cup minced fresh parsley
1/2 tsp. lemon juice
Preheat the oven to 375. Heat the oil in a Dutch oven over medium heat. Add the onion and 1/4 tsp. salt and cook until browned (12-14 minutes). Add water and broth, cover and bring to a boil. Take off the heat and stir in rice. Cover and bake until rice is tender, 65-70 minutes.
Remove from the oven, uncover and fluff the rice while stirring in roasted red peppers, Parmesan cheese, parsley and lemon juice.
Lay a clean folded kitchen towel under the lid and let sit for 10 minutes. Seasoin with salt and pepper to taste.
1 TBSP. olive oil
2 medium minced onions
salt and pepper
2 1/4 cups water
1 cup chicken broth
1 1/2 cups long-grain brown rice, rinsed
3/4 cup roasted red peppers, chopped
1/4 cup Parmesan cheese, grated
1/4 cup minced fresh parsley
1/2 tsp. lemon juice
Preheat the oven to 375. Heat the oil in a Dutch oven over medium heat. Add the onion and 1/4 tsp. salt and cook until browned (12-14 minutes). Add water and broth, cover and bring to a boil. Take off the heat and stir in rice. Cover and bake until rice is tender, 65-70 minutes.
Remove from the oven, uncover and fluff the rice while stirring in roasted red peppers, Parmesan cheese, parsley and lemon juice.
Lay a clean folded kitchen towel under the lid and let sit for 10 minutes. Seasoin with salt and pepper to taste.
Sunday, May 6, 2012
Warm Spinach & Shrimp Salad with Raspberry Vinegar Dressing
2 cups small shrimp, cooked
10 oz. fresh spinach
1 cup fresh sliced mushrooms
1/4 cup butter
1/2 tsp. minced garlic
1 sweet pepper chopped
1/4 tsp. pepper
Hot Bacon Salad Dressing:
1/4 lb. bacon, chopped and fried crisp
1/4 cup raspberry vinegar
1/4 cup Splenda
2 TBSP. water
1/2 tsp. ginger
Fry bacon to crisp. Add vinegar, Splenda, water and ginger and bring to a boil. Take off heat but keep warm. Heat butter in a large skillet. Add garlic and saute for 2 minutes, add mushrooms and peppers, lower heat to medium low and cook until heated through. Add shrimp and drain all in a colander. Mix together the bacon dressing and the vegetable mixture. Tear spinach in a large bowl, top with dressing mix and serve. Optional: Very pretty salad with some grated Parmesano/Reggiano cheese on top.
10 oz. fresh spinach
1 cup fresh sliced mushrooms
1/4 cup butter
1/2 tsp. minced garlic
1 sweet pepper chopped
1/4 tsp. pepper
Hot Bacon Salad Dressing:
1/4 lb. bacon, chopped and fried crisp
1/4 cup raspberry vinegar
1/4 cup Splenda
2 TBSP. water
1/2 tsp. ginger
Fry bacon to crisp. Add vinegar, Splenda, water and ginger and bring to a boil. Take off heat but keep warm. Heat butter in a large skillet. Add garlic and saute for 2 minutes, add mushrooms and peppers, lower heat to medium low and cook until heated through. Add shrimp and drain all in a colander. Mix together the bacon dressing and the vegetable mixture. Tear spinach in a large bowl, top with dressing mix and serve. Optional: Very pretty salad with some grated Parmesano/Reggiano cheese on top.
Cauliflower Crust Pizza Oh My!
Good carbs vs. bad carbs
I'm trying really hard to stay away from bread and recently heard about this flourless crust. I think there might be a recipe on the Weight Watchers website for another version. While this is not a slice you can really pick up with your fingers and eat, it is very good and no one would be any wiser that it was actually made of cauliflower. The garlic and oregano really enhance the flavor of this crust.
One head of cauliflower will make 3 pizza crusts and each pizza will feed two people.
This is what you will need:
1 cup riced cauliflower (after riced, cooked in the microwave)
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp. dried oregano
1/2 tsp. minced garlic
1/2 tsp. garlic salt
Olive Oil (optional)
Pizza sauce, shredded cheese (I like to use a mix of fontina and mozzarella), your choice of toppings.
Directions:
To "rice" the cauliflower:
Take one large head of cauliflower, remove stems and leaves and chop the florets into chunks. Place in a food processor and pulse until it resembles grain--DON'T overpulse to a puree. Or, if you don't have a food processor, grate the cauliflower florets using a cheese grater. Place the cauliflower "grains" in a microwave-safe dish and cook on high for 4 minutes, stir and microwave 4 more minutes, set aside to cool slightly. Meanwhile, preheat the oven to 450 and spray a pizza pan with nonstick spray.
In a medium bowl stir together egg, mozzarella, oregano, garlic, garlic salt and cauliflower. Transfer to the cookie sheet and "mold" into a 9" round. Optional: Drizzle lightly with olive oil to help with browning.
Bake for 15-20 minutes or until browned.
Remove from oven and assemble toppings. Place under broiler at high and heat until cheese is melted and toppings are hot.
I'm trying really hard to stay away from bread and recently heard about this flourless crust. I think there might be a recipe on the Weight Watchers website for another version. While this is not a slice you can really pick up with your fingers and eat, it is very good and no one would be any wiser that it was actually made of cauliflower. The garlic and oregano really enhance the flavor of this crust.
One head of cauliflower will make 3 pizza crusts and each pizza will feed two people.
This is what you will need:
1 cup riced cauliflower (after riced, cooked in the microwave)
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp. dried oregano
1/2 tsp. minced garlic
1/2 tsp. garlic salt
Olive Oil (optional)
Pizza sauce, shredded cheese (I like to use a mix of fontina and mozzarella), your choice of toppings.
Directions:
To "rice" the cauliflower:
Take one large head of cauliflower, remove stems and leaves and chop the florets into chunks. Place in a food processor and pulse until it resembles grain--DON'T overpulse to a puree. Or, if you don't have a food processor, grate the cauliflower florets using a cheese grater. Place the cauliflower "grains" in a microwave-safe dish and cook on high for 4 minutes, stir and microwave 4 more minutes, set aside to cool slightly. Meanwhile, preheat the oven to 450 and spray a pizza pan with nonstick spray.
In a medium bowl stir together egg, mozzarella, oregano, garlic, garlic salt and cauliflower. Transfer to the cookie sheet and "mold" into a 9" round. Optional: Drizzle lightly with olive oil to help with browning.
Bake for 15-20 minutes or until browned.
Remove from oven and assemble toppings. Place under broiler at high and heat until cheese is melted and toppings are hot.
Sunday, April 22, 2012
Artichoke and Green Chile Dip
Getting back in touch with my psuedo-stomach this past week has been both challenging and rewarding. I've pulled a number of healthy gastric bypass friendly cookbooks that were collecting dust off the bookshelf and have become reaquainted with how easy it is to feel full on very little just by following the simple rules Dr. Ellner taught me using the TOOLKIT (This is the beginning. Only you make the choices that One day at a time, will change your Life! Keep on Track. Implement change, and Take control.) As an additional bonus I lost 4 lbs in 4 days!
I recently made Thai Pork Tenderloin with Grilled Cabbage and Onions, Chili Vermouth Salmon with Rosemary Roasted Potatoes, Halibut Marinara and today am making a wonderful Artichoke and Green Chile Dip to share with the RSMS family tomorrow. I'll serve this with whole grain crackers, corn chips and I'll eat it with dipping veggies.
The recipe comes from Carnie Wilson's cookbook To Serve with Love ISBN: 1-4019-0602-8 for $19.95. Those who love artichokes will want to make this often.
Ingredients:
Two 14-oz cans quartered artichoke hearts packed in water, drained and chopped into 1" pieces
Two 14-oz cans artichoke bottoms packed in water, drained and chopped into 1" pieces
1 1/2 cups light mayonnaise
1 cup light sour cream
1 1/2 cups grated Parmesan cheese
1/2 cup 2% jack or mild cheddar cheese, grated
One 4-oz can diced green chile (use fresh if you have it---and I did!)
2 cloves garlic, minced
1 TBSP lemon juice
Combine all ingredients in a Crock-pot and cook on low for 2-3 hours or until heated through (the longer it is in the crock pot the better it tastes. (Oven method: Bake uncovered at 350 for 30 minutes.) Carne recommends serving with veggies, tortilla chips, jicama sticks or crispy rice crackers.
I recently made Thai Pork Tenderloin with Grilled Cabbage and Onions, Chili Vermouth Salmon with Rosemary Roasted Potatoes, Halibut Marinara and today am making a wonderful Artichoke and Green Chile Dip to share with the RSMS family tomorrow. I'll serve this with whole grain crackers, corn chips and I'll eat it with dipping veggies.
The recipe comes from Carnie Wilson's cookbook To Serve with Love ISBN: 1-4019-0602-8 for $19.95. Those who love artichokes will want to make this often.
Ingredients:
Two 14-oz cans quartered artichoke hearts packed in water, drained and chopped into 1" pieces
Two 14-oz cans artichoke bottoms packed in water, drained and chopped into 1" pieces
1 1/2 cups light mayonnaise
1 cup light sour cream
1 1/2 cups grated Parmesan cheese
1/2 cup 2% jack or mild cheddar cheese, grated
One 4-oz can diced green chile (use fresh if you have it---and I did!)
2 cloves garlic, minced
1 TBSP lemon juice
Combine all ingredients in a Crock-pot and cook on low for 2-3 hours or until heated through (the longer it is in the crock pot the better it tastes. (Oven method: Bake uncovered at 350 for 30 minutes.) Carne recommends serving with veggies, tortilla chips, jicama sticks or crispy rice crackers.
Saturday, April 21, 2012
Halibut Marinara
I love my halibut! You can't ruin halibut even if you try. This is a great recipe that I seriously altered from a recipe from a cookbook. I made it even more health conscientious than adding an unnecesary 4 TBSP of butter.
1 1/2 lbs halibut fillets, skinned
2 cups Mezzetta Porcini Mushroom Sauce (yeah it is expensive at $9.00 a bottle-but worth it)
1 cup mixed mushrooms (I use a combination of white, shitake,and portabella), chopped
1/2 cup sliced black olives
1 cup Mozzarella, grated
Oil a baking dish. Place skinned fish in oiled pan, top with mushrooms, olives and spaghetti sauce.
Bake at 400 degrees for 10 minutes, top with the cheese and bake another 10 minutes or until fish flakes easily with a fork.
Serve with Penne Pasta or a Mushroom Risotto....I am making this with a Truffle Cheese Risotto.
1 1/2 lbs halibut fillets, skinned
2 cups Mezzetta Porcini Mushroom Sauce (yeah it is expensive at $9.00 a bottle-but worth it)
1 cup mixed mushrooms (I use a combination of white, shitake,and portabella), chopped
1/2 cup sliced black olives
1 cup Mozzarella, grated
Oil a baking dish. Place skinned fish in oiled pan, top with mushrooms, olives and spaghetti sauce.
Bake at 400 degrees for 10 minutes, top with the cheese and bake another 10 minutes or until fish flakes easily with a fork.
Serve with Penne Pasta or a Mushroom Risotto....I am making this with a Truffle Cheese Risotto.
Sunday, April 15, 2012
Ganado Cafe Burritos.....the Thursday Special
At 18, I ran a restaurant with my mom on the Navajo Indian Reservation in Ganado, Arizona. Right next to the Trading Post, we were the only restaurant within 50 miles. We served the best pie, french fries, hamburgers and breakfast one could ever have. This is the same place I grew up and went to Elementary School. Every day we had a "Special". Our Ganado Burritos were served every Thursday and were always sold out. Like mom's Lemon Meringue Pie, there were never any leftovers! This recipe is so easy, but a bit time consuming.
3 lbs. lean beef stew meat cut into large bite-size cubes
2 large tubs of frozen green chile (don't try to use canned....it won't work)
2 TBSP garlic, minced
salt and pepper
2 TBSP cornstarch (later)
Cut the cubes of beef to large chunk size pieces. Place in a large stewpot. Cover, set heat on the stove to medium. When the meat begins to release liquid and starts to simmer, add green chile, garlic, salt and pepper. Simmer covered for 2-3 hours until the beef falls apart. Mix the cornstarch with a little water to thin and add to the beef/chile mixture to thicken just a little.
Heat large flour tortillas, spread some of the chile mixture on the grilled tortilla, sprinkle with cheddar or cheese of choice. Roll into a burrito. Can serve with sour cream and lettuce if you like.
3 lbs. lean beef stew meat cut into large bite-size cubes
2 large tubs of frozen green chile (don't try to use canned....it won't work)
2 TBSP garlic, minced
salt and pepper
2 TBSP cornstarch (later)
Cut the cubes of beef to large chunk size pieces. Place in a large stewpot. Cover, set heat on the stove to medium. When the meat begins to release liquid and starts to simmer, add green chile, garlic, salt and pepper. Simmer covered for 2-3 hours until the beef falls apart. Mix the cornstarch with a little water to thin and add to the beef/chile mixture to thicken just a little.
Heat large flour tortillas, spread some of the chile mixture on the grilled tortilla, sprinkle with cheddar or cheese of choice. Roll into a burrito. Can serve with sour cream and lettuce if you like.
Saturday, April 14, 2012
Dutch Oven Moose Cubed Steak Slow-Cook Veggie Pot
2 lbs. cubed moose steak (or use beef)
1 onion, rough chopped
Fennel Bulb and fronds, rough chop
6 large carrots, 1 1/2" cuts
4 or more potatoes, cut into fourths
2 tsp. minced garlic
4 sprigs thyme
3 TBSP parsley, chopped
2 cans beef gravy
1 cup marsala
*Mushroom buttons would be a good addition to this dish!
Lightly salt and pepper the cubed steak. Dredge in flour and brown in a large Dutch oven pot in oil on both sides. Remove meat from pan. Add the onion, fennel, carrots, potatoes, garlic, thyme, and parsley. Allow the browned part on the bottom to release and begin to soften.
Cut chopped steaks into large pieces. Add marsala to the veggies simmering on the stove. Add the moose/beef and the 2 cans of gravy. Remove from heat.
Preheat the oven to 300 degrees. Bake the Dutch oven for 2.5 hours or until vegetables are tender.
Serve this with sourdough bread or other Artisan Bread.
1 onion, rough chopped
Fennel Bulb and fronds, rough chop
6 large carrots, 1 1/2" cuts
4 or more potatoes, cut into fourths
2 tsp. minced garlic
4 sprigs thyme
3 TBSP parsley, chopped
2 cans beef gravy
1 cup marsala
*Mushroom buttons would be a good addition to this dish!
Lightly salt and pepper the cubed steak. Dredge in flour and brown in a large Dutch oven pot in oil on both sides. Remove meat from pan. Add the onion, fennel, carrots, potatoes, garlic, thyme, and parsley. Allow the browned part on the bottom to release and begin to soften.
Cut chopped steaks into large pieces. Add marsala to the veggies simmering on the stove. Add the moose/beef and the 2 cans of gravy. Remove from heat.
Preheat the oven to 300 degrees. Bake the Dutch oven for 2.5 hours or until vegetables are tender.
Serve this with sourdough bread or other Artisan Bread.
Monday, April 9, 2012
Thai Pork Tenderloin
1 lb. pork tenderloin
1/2 cup soy sauce
1 TBSP. onion powder
Peanut Sauce:
2 TBSP. Teriyaki sauce
2 TBSP peanut butter
1/4 tsp. crushed red pepper
Liberally powder the tenderloin with onion powder. Brush 1/4 cup Teriyaki sauce over pork loin. Place tenderloin over hot grill. Grill uncovered for 25 to 30 minutes turning frequently until internal temperature reaches 155F.
Meanwhile in a small bowl, whisk together 2 TBSP. Teriyaki sauce and 2 TBSP. water. Whisk in the peanut butter and red pepper mixing until a smooth consistency. Transfer tenderloin to a serving dish and top with peanut sauce.
Serve this sauteed cabbage and onions.
1/2 cup soy sauce
1 TBSP. onion powder
Peanut Sauce:
2 TBSP. Teriyaki sauce
2 TBSP peanut butter
1/4 tsp. crushed red pepper
Liberally powder the tenderloin with onion powder. Brush 1/4 cup Teriyaki sauce over pork loin. Place tenderloin over hot grill. Grill uncovered for 25 to 30 minutes turning frequently until internal temperature reaches 155F.
Meanwhile in a small bowl, whisk together 2 TBSP. Teriyaki sauce and 2 TBSP. water. Whisk in the peanut butter and red pepper mixing until a smooth consistency. Transfer tenderloin to a serving dish and top with peanut sauce.
Serve this sauteed cabbage and onions.
Saturday, March 31, 2012
Corn Pone, Cornbread, Whatever...my Aunt Marcia's is the best!
My Aunt Marcia made the best cornbread, Hands-Down, EVER. You want a winner? This is it. Yes, it is a sweet recipe and an easy to make cornbread, but you can add jalapenos to it and it is just as good. I am serving this tonight with a -salmon chili....yup, we like it hot....there are lots of red peppers, chili and beans.....Aunt Marcia's Cornbread is the ONLY saving grace.
1 C cornmeal
1 C flour
4 tsp. baking powder
1/2 cup sugar (yep I like it sweet)
1 tsp. salt
2 eggs
1 C milk
1/4 C oil..(to be honest, I use Olive oil)
Cook for 20-25 minutes.
REALLY? SERIOUSLY?....UM LIKE....NOPE. You won't find a better recipe than this for cornbread....My southern realatives have my back on this and my Southwestern cousins have me covered in the southwest.....thank you God for relatives all over the place....but couldn't you throw in some Asian culture? Once you try this cornbread you will never go back.
1 C cornmeal
1 C flour
4 tsp. baking powder
1/2 cup sugar (yep I like it sweet)
1 tsp. salt
2 eggs
1 C milk
1/4 C oil..(to be honest, I use Olive oil)
Cook for 20-25 minutes.
REALLY? SERIOUSLY?....UM LIKE....NOPE. You won't find a better recipe than this for cornbread....My southern realatives have my back on this and my Southwestern cousins have me covered in the southwest.....thank you God for relatives all over the place....but couldn't you throw in some Asian culture? Once you try this cornbread you will never go back.
Saturday, March 24, 2012
Fall-Apart Pork Butt AKA Pulled Pork
Jim and I love Big Daddy's BBQ here in Fairbanks! They even won best BBQ in Texas which is saying a lot! I will be using a local Fairbanks bottled BBQ sauce in the end called Lead Dog BBQ Sauce, (I get it at the organic market off of Airport) it's a little on the sweet-side, which I normally do not like, but this is good sauce.
1 pork butt (5 lbs)
1 head of garlic
1/3 cup worcestershire sauce
1/2 cup brown sugar
2 6oz cans pineapple juice
1/2 tsp. salt
Trim excess fat off the butt (gosh don't we wish it could be that easy with humans?) Peel and slice large garlic cloves into slivers. Punch a hole in the butt and insert a garlic clove. Repeat all over the meat. Sprinkle worcestershire sauce all over the butt, cover and chill overnight.
Heat the oven to 400. Now massage brown sugar into the meat. Pour pineapple juice in the bottom of the pan-AVOID pouring over the brown sugar. Cover the butt with a tight lid.
Place in the oven and immediately lower the heat to 200. Cook for at least 5 hours. Test...the meat should be so tender that it literally falls apart.
Remove the meat from the pan and add salt to the juices in the bottom. Serve the meat with the juices or use barbecue sauce and serve on grilled buns.
I'm serving ours with oven roasted yams.
1 pork butt (5 lbs)
1 head of garlic
1/3 cup worcestershire sauce
1/2 cup brown sugar
2 6oz cans pineapple juice
1/2 tsp. salt
Trim excess fat off the butt (gosh don't we wish it could be that easy with humans?) Peel and slice large garlic cloves into slivers. Punch a hole in the butt and insert a garlic clove. Repeat all over the meat. Sprinkle worcestershire sauce all over the butt, cover and chill overnight.
Heat the oven to 400. Now massage brown sugar into the meat. Pour pineapple juice in the bottom of the pan-AVOID pouring over the brown sugar. Cover the butt with a tight lid.
Place in the oven and immediately lower the heat to 200. Cook for at least 5 hours. Test...the meat should be so tender that it literally falls apart.
Remove the meat from the pan and add salt to the juices in the bottom. Serve the meat with the juices or use barbecue sauce and serve on grilled buns.
I'm serving ours with oven roasted yams.
Thursday, March 15, 2012
Panko and Macadamia Nut Crusted Salmon
The Fairbanks Cookbook Club recommended the Panko-Crusted Salmon recipe in our adopted cookbook, "How Easy is That?". I really love my macadamia nut crusted salmon and it only made sense to combine both recipes. We all agree that salmon loves lemon and parsley. But salmon also loves nuts, panko crumbs and a dash of mustard...so this is a perfect match of ingredients coming together to deliver the most for our subsistence fish in Alaska. How funny that I took out a package from the freezer to find that they are all tails (Jim's favorite part of the fish).
2/3 cup panko crumbs (Japanese bread flakes)
2 TBSP fresh parsley, chopped
1/4 cup finely minced macadamia nuts
1 tsp. lemon zest
1 tsp. kosher salt
Fresh ground black pepper to taste
2 TBSP. good olive oil (Yep...I paid $23 for a pint!)
4 - 6 to 8 oz fillets of salmon, skin on
2 TBSP Dijon mustard
2 TBSP vegetable oil
Lemon wedges, for serving
Heat the oven to 425. Mix together panko, parsley, nuts, lemon zest, 1/2 tsp. salt, pepper. Drizzle with olive oil and stir the crumbs until they are evenly coated.
Spread salmon with mustard, then salt and pepper the fillets. Next, press the panko mixture thickly on top of the mustard on each fillet. The mustard will help the crumb mix to adhere.
Heat the oil over medium-high heat in a cast iron skillet. Add salmon skin side down and sear for 4 minutes...do not turn.
Transfer fish to a baking dish and bake in the oven for 7 minutes or until salmon is ALMOST done and panko is browned. Remove from the oven and cover with foil. Let fish rest for 10 minutes. Serve with lemon wedges.
2/3 cup panko crumbs (Japanese bread flakes)
2 TBSP fresh parsley, chopped
1/4 cup finely minced macadamia nuts
1 tsp. lemon zest
1 tsp. kosher salt
Fresh ground black pepper to taste
2 TBSP. good olive oil (Yep...I paid $23 for a pint!)
4 - 6 to 8 oz fillets of salmon, skin on
2 TBSP Dijon mustard
2 TBSP vegetable oil
Lemon wedges, for serving
Heat the oven to 425. Mix together panko, parsley, nuts, lemon zest, 1/2 tsp. salt, pepper. Drizzle with olive oil and stir the crumbs until they are evenly coated.
Spread salmon with mustard, then salt and pepper the fillets. Next, press the panko mixture thickly on top of the mustard on each fillet. The mustard will help the crumb mix to adhere.
Heat the oil over medium-high heat in a cast iron skillet. Add salmon skin side down and sear for 4 minutes...do not turn.
Transfer fish to a baking dish and bake in the oven for 7 minutes or until salmon is ALMOST done and panko is browned. Remove from the oven and cover with foil. Let fish rest for 10 minutes. Serve with lemon wedges.
Gumbo Z'Herbes (Green Gumbo)
When I think about greens, I first think of my mother who never met a green she didn't like and passed on her love of all forms of Brassica to all her children. I think of the simplicity of southern food--AKA comfort food. I think of my garden in summer and giving away the leafy, nutritious treasures to friends, pressure canning dozens of jars and shelving them for cold days like this in the dead of winter.
This hearty dish is described as one that breaks all the rules about gumbo. It uses neither okra or file'. It is the only gumbo in which the roux is not prepared first. Originally, it contained no meat, seafood, or game. Futhermore, it also does not contain the holy trinity or magic three of peppers, celery and onion. This gumbo started out as a traditional Lenten dish to be served on Good Friday. Legend had it that you would make as many friends as the number of different greens you put in the pot. Eight greens = eight new friends. The flavor that evolves from combining many different greens is what makes this gumbo so delicious. Today, this dish has seen the addition of meat. Like all gumbos, expect an obscene amount so be prepared to either share with a crowd or freeze the leftovers. The most difficult part of making this dish is washing, rinsing and preparing the greens.
For you haters of gumbo--No, there is no okra or file' in this recipe. That's usually the first question people ask me when I make and offer gumbo. I don't know what it is that people hate about okra. Okay, it does have that "snot-like" consistency, I'll give you that, but the good: okra is low in saturated fat and sodium, and very low in cholesterol. It is also a good source of protein, riboflavin, niacin, phosphorus, potassium, zinc and copper, and a very good source of dietary fiber, vitamin A, vitamin C, vitamin K, thiamin, vitamin B6, folate, calcium, magnesium and manganese. Never mind the lecture about the benefits of okra, and I'll get off the okra soapbox--as I said, this gumbo does not call for okra!
The recipe comes from "The New Orleans Cookbook" by Rima and Richard Collin, ISBN: 0-394-75257-9, April 1987.
Greens: As many of these as are available, a minimum of 5 is adequate, 7-8 are perfect
*most of these greens I had canned from our garden--they need not be fresh picked (I used collards, mustard greens, turnip greens, parsley, spinach, radish tops, cabbage, chicory and kale)
Select from the following:
1 bunch collard greens
1 bunch mustard greens
1 bunch turnip greens
1 bunch shallots (scallions)
1 bunch parsley
1 bunch watercress
1 bunch spinach
1 bunch beet tops
1 bunch radish tops (I didn't know you could eat radish tops and always threw them away!)
1 small head green cabbage
1 bunch chicory (AKA Belgian Endive--who knew!)
1 bunch carrot tops
1 bunch kale
Gumbo Base:
1 cup chopped onion
1/2 lb. lean baked ham, cut into cubes
1/2 lb. Creole (Polish, French garlic, Portugese)sausage cut into 1/2" cubes
1/2 lb. veal or chicken cut into 1/2" cubes (I used chicken)
Roux:
1/2 cup vegetable oil
2/3 cup flour
Liquid and Seasonings:
2 qt. chicken stock plus 1/3 cup cold water (I used turkey stock I made and froze last year)
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. cayenne (we like it spicy so I used more)
2 whole bay leaves, crushed
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
2 whole cloves
6 whole allspice
Rice: Enough for everyone
Louisianna Hot Sauce: Garnish
Wash the greens really well--they have a reputation for holding onto sand and dirt. Place greens in a colander and rinse under cold running water. Drain excess water. Place greens in heavy 3 to 4 quart pot or dutch oven. Add 1/3 cup cold water and turn the heat to medium high. When the liquid at the bottom of the pan begins to boil, cover the pan tightly, reduce the heat to medium low and cook the greens for 12 to 15 minutes or until tender. Remove the pan from the heat and reserve the liquid formed from cooking by draining the greens. Chop the cooked greens fine and set aside.
In a large 7-8 quart pot heat the oil, keep heat at medium-low and add the flour. Stir constantly until flour reaches a peanut butter color. Add onion and stir thoroughly and continue browning for 5 more minutes stirring constantly. Add the ham, sausage, veal/chicken and the liquid reserved from the greens. Mix well and stir in the greens and seasonings. Turn the heat to low and add 2 quarts broth. Bring the gumbo to a boil, reduce heat again and simmer for 1 1/4 hours stirring every now and then. Serve over rice--of course! For those of us who like it REALLY spicy, dash on some Louisianna Hot Sauce.
So, I used 9 different greens, so I am now eagerly awaiting making 9 new friends.
This hearty dish is described as one that breaks all the rules about gumbo. It uses neither okra or file'. It is the only gumbo in which the roux is not prepared first. Originally, it contained no meat, seafood, or game. Futhermore, it also does not contain the holy trinity or magic three of peppers, celery and onion. This gumbo started out as a traditional Lenten dish to be served on Good Friday. Legend had it that you would make as many friends as the number of different greens you put in the pot. Eight greens = eight new friends. The flavor that evolves from combining many different greens is what makes this gumbo so delicious. Today, this dish has seen the addition of meat. Like all gumbos, expect an obscene amount so be prepared to either share with a crowd or freeze the leftovers. The most difficult part of making this dish is washing, rinsing and preparing the greens.
For you haters of gumbo--No, there is no okra or file' in this recipe. That's usually the first question people ask me when I make and offer gumbo. I don't know what it is that people hate about okra. Okay, it does have that "snot-like" consistency, I'll give you that, but the good: okra is low in saturated fat and sodium, and very low in cholesterol. It is also a good source of protein, riboflavin, niacin, phosphorus, potassium, zinc and copper, and a very good source of dietary fiber, vitamin A, vitamin C, vitamin K, thiamin, vitamin B6, folate, calcium, magnesium and manganese. Never mind the lecture about the benefits of okra, and I'll get off the okra soapbox--as I said, this gumbo does not call for okra!
The recipe comes from "The New Orleans Cookbook" by Rima and Richard Collin, ISBN: 0-394-75257-9, April 1987.
Greens: As many of these as are available, a minimum of 5 is adequate, 7-8 are perfect
*most of these greens I had canned from our garden--they need not be fresh picked (I used collards, mustard greens, turnip greens, parsley, spinach, radish tops, cabbage, chicory and kale)
Select from the following:
1 bunch collard greens
1 bunch mustard greens
1 bunch turnip greens
1 bunch shallots (scallions)
1 bunch parsley
1 bunch watercress
1 bunch spinach
1 bunch beet tops
1 bunch radish tops (I didn't know you could eat radish tops and always threw them away!)
1 small head green cabbage
1 bunch chicory (AKA Belgian Endive--who knew!)
1 bunch carrot tops
1 bunch kale
Gumbo Base:
1 cup chopped onion
1/2 lb. lean baked ham, cut into cubes
1/2 lb. Creole (Polish, French garlic, Portugese)sausage cut into 1/2" cubes
1/2 lb. veal or chicken cut into 1/2" cubes (I used chicken)
Roux:
1/2 cup vegetable oil
2/3 cup flour
Liquid and Seasonings:
2 qt. chicken stock plus 1/3 cup cold water (I used turkey stock I made and froze last year)
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. cayenne (we like it spicy so I used more)
2 whole bay leaves, crushed
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
2 whole cloves
6 whole allspice
Rice: Enough for everyone
Louisianna Hot Sauce: Garnish
Wash the greens really well--they have a reputation for holding onto sand and dirt. Place greens in a colander and rinse under cold running water. Drain excess water. Place greens in heavy 3 to 4 quart pot or dutch oven. Add 1/3 cup cold water and turn the heat to medium high. When the liquid at the bottom of the pan begins to boil, cover the pan tightly, reduce the heat to medium low and cook the greens for 12 to 15 minutes or until tender. Remove the pan from the heat and reserve the liquid formed from cooking by draining the greens. Chop the cooked greens fine and set aside.
In a large 7-8 quart pot heat the oil, keep heat at medium-low and add the flour. Stir constantly until flour reaches a peanut butter color. Add onion and stir thoroughly and continue browning for 5 more minutes stirring constantly. Add the ham, sausage, veal/chicken and the liquid reserved from the greens. Mix well and stir in the greens and seasonings. Turn the heat to low and add 2 quarts broth. Bring the gumbo to a boil, reduce heat again and simmer for 1 1/4 hours stirring every now and then. Serve over rice--of course! For those of us who like it REALLY spicy, dash on some Louisianna Hot Sauce.
So, I used 9 different greens, so I am now eagerly awaiting making 9 new friends.
Tuesday, March 13, 2012
Neiman Marcus Cookies or Million Dollar Cookies
First let me put to rest the myth about Neiman Marcus and those wonderful chocolate chip cookies. According to Snopes...the lawsuit is not real!
I am adapting only one dozen of these cookies for my sweet, hunky hubby...a coffee addict....I am embedding a coffee bean in each of his cookies. I will only do this for him.
WARNINGS:
1. This recipe makes an obscene amount of cookies....like in the 100's. They are addictive, you will want to share them with everyone.
2. You will be spending an enormous amount of prep time....you need to turn oats into an oat flour using a food processor or blender
3. There are many expensive ingredients. Be patient or if you can't afford hours and hours baking them--then bypass this.
1 lb. unsalted butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp. vanilla
4 cups flour
5 cups blended oatmeal
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
24 oz. chocolate chips (I use 1 pkg. of dark chocolate and 1 pkg. of semi-sweet chocolate)
1 3.5 oz. bar Lindt Dark Chocolate with Sea Salt (grated)
3 cups chopped nuts (pecans or walnuts)
*OPTIONAL: coffee bean or coursely ground coffe beans
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal (that has been previously blended), salt, baking powder, and soda. Add chocolate chips, Lindt bar and nuts. Roll into balls and place two-inches apart on a parchment-lined cookie sheet (it makes clean-up so much easier). Bake for 15 minutes at 375. Makes approximately 112 cookies.
I am adapting only one dozen of these cookies for my sweet, hunky hubby...a coffee addict....I am embedding a coffee bean in each of his cookies. I will only do this for him.
WARNINGS:
1. This recipe makes an obscene amount of cookies....like in the 100's. They are addictive, you will want to share them with everyone.
2. You will be spending an enormous amount of prep time....you need to turn oats into an oat flour using a food processor or blender
3. There are many expensive ingredients. Be patient or if you can't afford hours and hours baking them--then bypass this.
1 lb. unsalted butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp. vanilla
4 cups flour
5 cups blended oatmeal
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
24 oz. chocolate chips (I use 1 pkg. of dark chocolate and 1 pkg. of semi-sweet chocolate)
1 3.5 oz. bar Lindt Dark Chocolate with Sea Salt (grated)
3 cups chopped nuts (pecans or walnuts)
*OPTIONAL: coffee bean or coursely ground coffe beans
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal (that has been previously blended), salt, baking powder, and soda. Add chocolate chips, Lindt bar and nuts. Roll into balls and place two-inches apart on a parchment-lined cookie sheet (it makes clean-up so much easier). Bake for 15 minutes at 375. Makes approximately 112 cookies.
An Appetizer Worth Mentioning Soppressata and Cheese in Puff Pastry
I joined the Fairbanks Cookbook Club last month and the first cookbook we chose was "Barefoot Contessa: How Easy is That? I must admit I was a little leary because Ina has always just been a little too fancy and involved of a chef for me. I'm just a simple, down-home cook who enjoys cooking basic, feel-good, healthy foods. I have been, however, pleasantly surprised by all of the recipes I have tried in this book. Even though she is a little heavy on the salt in some places (thank goodness I adjust before adding it all!), it has been a pleasure trying these recipes and I wholeheartedly encourage everyone to get a copy. Putting in a plug here for those of you who live in, or close to Fairbanks, please support our locally-owned bookstore, Gulliver's Books--who give so much back to the community and public education. ISBN: 978-0-307-23876-4 $35.00 is a lot in my opinion to spend on a cookbook, but this one, you will find, is well worth your investment.
Here is a link to Gullivers: http://www.gullivers-books.com/ (While here, also look for their step-by-step recipe for Hungarian Mushroom Soup served only on Thursdays and is to die for!)
This recipe will make a fabulous appetizer, or a great addition to a brunch or lunch with a side salad. As an appetizer, expect about 8 servings, as an entree with a salad, expect 4-6 servings.
1 package (2) sheets frozen puff pastry (defrosted)
2 TBSP Dijon mustard
12 thin slices soppressata salami (3 1/2") diameter. I had to use a different salami from the deli section.
6 oz. Guyere cheese, grated
1 egg with 1 TBSP water, beaten to brush the crust.
Set oven to 450. Roll out a sheet of pastry to 10". Place pastry on a parchment paper lined baking sheet. Spread with Dijon leaving a 1" border. Top with salami, then grated cheese. Brush the 1" border with a little of the egg wash. Roll out next sheet of pastry to 10" and cover the ingredients with this sheet. Brush the pastry with egg wash. Place in the fridge for 15 minutes. Using a sharp knife. Cut all four sides to make even (this also SEALS your pastry.)
Bake 12 minutes. Place another parchment paper over the top of the pastry, lift and flip the sheet over to bake the other side. Remove the parchment paper and bake the unbaked flipped side 12 more minutes or until brown and flaky. Allow to cool for 5 minutes before slicing.
Honestly, I am all about changing up recipes whenever I can, tweaking them to make them my own. But this recipe stands apart and I wouldn't change one thing.
Other recipes I've tried and enjoyed from this book are: Chipotle and Rosemary Roasted Nuts, Stilton and Walnut Crackers, Buttermilk Ranch Dressing with Bibb Lettuce, Roasted Vegetable Frittata, Baked Fontina, Lemon Chicken Breasts, Roasted Shrimp with Feta, Garlic-Roasted Cauliflower, Flat (Green) Beans with Pecorino, Potato Basil Puree and Cranberry Apple Easy Cake
Here is a link to Gullivers: http://www.gullivers-books.com/ (While here, also look for their step-by-step recipe for Hungarian Mushroom Soup served only on Thursdays and is to die for!)
This recipe will make a fabulous appetizer, or a great addition to a brunch or lunch with a side salad. As an appetizer, expect about 8 servings, as an entree with a salad, expect 4-6 servings.
1 package (2) sheets frozen puff pastry (defrosted)
2 TBSP Dijon mustard
12 thin slices soppressata salami (3 1/2") diameter. I had to use a different salami from the deli section.
6 oz. Guyere cheese, grated
1 egg with 1 TBSP water, beaten to brush the crust.
Set oven to 450. Roll out a sheet of pastry to 10". Place pastry on a parchment paper lined baking sheet. Spread with Dijon leaving a 1" border. Top with salami, then grated cheese. Brush the 1" border with a little of the egg wash. Roll out next sheet of pastry to 10" and cover the ingredients with this sheet. Brush the pastry with egg wash. Place in the fridge for 15 minutes. Using a sharp knife. Cut all four sides to make even (this also SEALS your pastry.)
Bake 12 minutes. Place another parchment paper over the top of the pastry, lift and flip the sheet over to bake the other side. Remove the parchment paper and bake the unbaked flipped side 12 more minutes or until brown and flaky. Allow to cool for 5 minutes before slicing.
Honestly, I am all about changing up recipes whenever I can, tweaking them to make them my own. But this recipe stands apart and I wouldn't change one thing.
Other recipes I've tried and enjoyed from this book are: Chipotle and Rosemary Roasted Nuts, Stilton and Walnut Crackers, Buttermilk Ranch Dressing with Bibb Lettuce, Roasted Vegetable Frittata, Baked Fontina, Lemon Chicken Breasts, Roasted Shrimp with Feta, Garlic-Roasted Cauliflower, Flat (Green) Beans with Pecorino, Potato Basil Puree and Cranberry Apple Easy Cake
Proscuitto and Asparagus-Artichoke Pasta
This recipe comes from Sunset magazine, March, 2012 pg. 100. Thinking of my friend Georgina who is allergic to shellfish but loves pasta, I came upon this dish and thought of her. I had some steamed artichokes and added two diced artichoke crowns to the original recipe. We love garlic so I doubled this ingredient. We also enjoy the bite that chile flakes provide so I was liberal with that ingredient as well. Don't skimp on using cheap olive oil or parmesan either--it's worth investing in the good stuff.
8 oz. Angel Hair or Spaghetti
1 TBSP. good olive oil
1/2 large onion, diced
4 garlic cloves, minced
2 cups sliced mushrooms
4 oz. thinkly sliced and diced proscuitto
1 lb. asparagus, trimmed and cut into 1" pieces
2 artichoke crowns, cubed
1 1/4 cups heavy whipping cream
1/4 cup grated parmesan cheese
1/2 tsp. pepper
1/2 tsp. chile flakes
Cook the pasta, drain and return to pot. While pasta is cooking, heat oil over medium-high, cook onion, garlic, and mushrooms for 2-4 minutes. Add proscuitto, asparagus, artichokes and cook until asparagus is tender and bright about 2-4 minutes. Add cream, cheese, pepper and chile flakes. Reduce heat to simmer and cook until sauce has thickened (4-5 minutes). Plate the pasta and pour the sauce over the top. Toss to coat and serve with a light dusting of parmesan. This recipe goes very well with Soppressata and Cheese in Puff Pastry as an appetizer (see next blog)
8 oz. Angel Hair or Spaghetti
1 TBSP. good olive oil
1/2 large onion, diced
4 garlic cloves, minced
2 cups sliced mushrooms
4 oz. thinkly sliced and diced proscuitto
1 lb. asparagus, trimmed and cut into 1" pieces
2 artichoke crowns, cubed
1 1/4 cups heavy whipping cream
1/4 cup grated parmesan cheese
1/2 tsp. pepper
1/2 tsp. chile flakes
Cook the pasta, drain and return to pot. While pasta is cooking, heat oil over medium-high, cook onion, garlic, and mushrooms for 2-4 minutes. Add proscuitto, asparagus, artichokes and cook until asparagus is tender and bright about 2-4 minutes. Add cream, cheese, pepper and chile flakes. Reduce heat to simmer and cook until sauce has thickened (4-5 minutes). Plate the pasta and pour the sauce over the top. Toss to coat and serve with a light dusting of parmesan. This recipe goes very well with Soppressata and Cheese in Puff Pastry as an appetizer (see next blog)
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