Teacher Treats for Halloween

Everyone who signed up for the food committee at school was asked to bring something for the teachers today.  Since they will likely get a lot of "treats" and some teachers might be looking more for a food suitable for breakfast, I decided to make my Stuffed Apple French Toast.

Yesterday I bought loaves of French Baguettes, a bag of Honey Crisp Apples, and a dozen Eggs.  I have the rest of the stuff in my kitchen already.  I have one batch in the oven with one more to go.  This will net a few dozen french toast squares.  When it comes out, I am going to glaze it with melted butter with Fancy Grade Syrup stirred in.

NOTE: I used an 8" X 11 1/2".  Ended up needing 7 Eggs on account of the larger dish because the baguette cubes required more egg than sliced sandwich bread.   But the recipe is on my site if you search Stuffed Apple French Toast.

Chocolate Filled Lace Cookies

I found another recipe from that same Nestles Collections cook book as the Pumpkin Spice Cookies.  I have never attempted a cookie like this but I am very drawn to this style when given a choice to order one from a bakery.

 
These are quite delicate and should be made on a very dry day so they keep their crunch.  They aren't that difficult to make but they are a bit time consuming because the dough is measured out by the teaspoon.  Once the cookies cool, they are sandwiched together with chocolate in the center.

Preheat oven to 375.  Prep the sheet pans by lining them with foil and lightly buttering the foil.

For the batter.  Melt 2/3 Cup (1 Stick + 1/3 Stick) UnSalted Butter in a medium size sauce pan.  While it is melting, measure to a bowl, 2 Cup Oats, 1/2 Cup Sugar, 1/2 Cup brown Sugar, and 2/3 Cup Flour.

Once the butter is melted remove from heat.  Add 1/4 Cup Corn Syrup, 1/4 Cup Milk, 1 tsp vanilla, 1/4 tsp Salt, 1 tsp Vanilla.  Give it a quick stir then add all of the dry ingredients and stir to combine completely.

Using a teaspoon, measure out cookies 1 level teaspoon at a time, leaving at least 3" between each once.  You will get about 8 cookies on 1 pan if you stagger them.  They bake quickly, 6-8 minutes, so don't get busy doing something else away from the kitchen.  Let them cool for about 1 minute before trying to remove them from the sheet pan and allow to cool flat on a rack.  I have 6 sheet pans and don't have to recycle them.  If you have to, make certain the pan in completely cool before dropping anymore dough.  You will have to re-foil and re-butter the foil each time.

Once the cookies are cool, melt over very low heat, 1 Cup Nestles Semi Sweet Chips (after all it is their recipe).  Gently spread the chocolate on 1 cookie and sandwich with a second similarly shaped cookie and press gently.  Let the chocolate set up before you try to store them.  When no one is looking eat the mistakes...and there will be some.

These are really tasty and show you put a lot of work into them.  Great with coffee or as a garnish stuck into a large scoop of vanilla ice cream served with fresh raspberries. Other bonus, egg-less for egg allergies.

Chicken Parm Meatballs

OK, I made these but I didn't make them up.  My friend pinned a photo and I pinned it after reading the recipe.

I made a slight variation on account of the chicken coming in 1 lb packages.  I am actually going out to dinner tonight so these are for my son and his babysitter, L.  They are going to eat them over pasta with marinara.  The only real change I made was, with 2 lbs of chicken (the recipe called for 1 1/4 lbs) I increased the bread crumbs and the parmesan cheese and I also adjusted quantities to my taste.  I reduced the fennel in case my son isn't crazy about the flavor.

Here is the link to the blog from which the recipe comes from.  It's a neat blog.

http://www.dinneralovestory.com/chicken-parm-meatballs/

Next time I may make them using 3 lbs of chicken because they smell really good!  Oh, and I tasted one without the mozzarella cheese and they are good, so a definite 3 on lbs next time.

Here's what I did.  In a bowl mix, 2 lbs Ground Chicken,  3/4 Cups Whole Wheat Bread Crumbs (I make my own by freezing the ends of the bread and grinding them up while frozen when I have 15-20 ends.  I store the frozen crumbs in a zip lock bag.) 3/4 Cup Parmesan Cheese, 1/4 Cup Diced Onion, 1 Tbl Chopped Parsley, 1/2 tsp Kosher Salt, 1/4 tsp freshly ground pepper, 3 Cloves Pressed Garlic, 1/2 tsp Fennel, 1 Beaten Egg, Zest of 1 Lemon.

Preheat oven to 400 and line 2 sheet pans with foil.  Mix the meatball mixture together by hand and using a scoop so it goes faster, scoop enough that they will be larger than a golf ball. Finish shaping by hand.  Mix together 2 Tbl Marinara Sauce and 3 Tbl Olive Oil.  Brush this on the top of each of the meatballs and bake for 15 minutes. 

This is how it's written.  Switch to the broiler.  Cover each meatball with Marinara and top with a Slice of Mozzarella Cheese.  Broil until golden, about 3 minutes.

The second time I reheated these I changed it because the meatballs were not hot in the middle.  This worked much better.  Keep (or heat oven) to 400.  Top each meatball with Marinara.  Add a 1/4" slice of Mozzarella to each Meatball.  Drizzle with Olive Oil and add a shake of Oregano.  Bake for 10 minutes.  

These would also make a good sub sandwich.  Warm oven to 450.  Cut the roll lengthwise and add meatballs.  Add Marinara and top with cheese.  Bake for 5-7 minutes. 

Delicious Baked Beans

This summer I was in NY for an extended stay.  On one of the nights, my sister baked beans and I slow roasted ribs.  What a great meal!
Tonight it is finally "cool" and the humidity is low.  The guys are fishing in one of our ponds.  As the sun goes down we are going to light up the limbs I collected after Isaac blew in.  I have hotdogs and buns to cook over the fire.  Dessert is going to be S'mores.  The beans are really healthy and can easily be changed up to suit a vegetarian.  To my sister C, I took the liberty to make a little change.  I added 1 heaping tablespoon of stone ground mustard and I switched to apple cider vinegar from white vinegar.  I just love everything about these!

Baked Beans Recipe:
Preheat oven to 350.  Cut 1/2 lb Bacon into 1/2" cubes and cook until just about done.  Dice 1 Small Onion and add it to the bacon and cook together.  While that is going, open cans, strain and rinse, and place in a bowl.  I used all Bush's Brand and they come in 15 or 16 oz cans.  1 Can Black Beans, 1 Can Red Kidney Beans, 1 Can of Butter Beans.  To this add 1 Can of your favorite Baked Beans.  I like the Bush's Boston Recipe and it was a 29 oz can.  To this mixture, add 3/4 Cup Brown Sugar, 1/2 Cup Ketchup, 1 Heaping Tbl Stone Ground Mustard, and 2 Tbl Apple Cider Vinegar.  Add the cooked Bacon and Onion and stir to combine.  Add to a casserole dish with a lid.

Bake covered at 350 for 1 hour stirring a few times.  This can be assembled in the morning and if you work, have a family member get the oven on and bake it so it's ready at dinner time!  For vegetarians, omit the bacon and use vegetarian style baked beans.  Great with fried or roasted chicken, ribs, or hotdogs over an open fire!

Chicken Thighs with a Mustard Flavored Pan Sauce

This recipe comes from a recent issue of Cooking Light.  I have made it twice already and it was excellent both times. It's also cost effective and lends itself well for a large crowd because of the preparation.  To help matters, it can certainly be made in steps.

Preheat the oven to 425.  Heat a large enough skillet to cook all the thighs all at once.  I suggest making 8 minimum, but if your skillet isn't large enough, work in batches.  Rinse 8 Chicken Thighs and place on a paper towel, skin side down.  Season the upward facing side with S&P and turn over to S&P the skin side.

Once the skillet is hot, add enough Oil to coat the bottom and swirl.  Add the chicken skin side down.  Cook until golden, about 4-5 minutes, and turn.  Cook the second side for 4 minutes.  Remove and place in a glass baking dish large enough so the chicken isn't stacked.  Place in the oven for about 15-18 minutes until done.

Make sauce while it is baking.  Prep everything first.  1/2 Cup Diced Onion, 2 tsp minced fresh thyme (if using dry about 1 tsp), open 1 Can Chicken Broth, 4 tsp Flour, 2 tsp Stone Ground Mustard.  Place the flour in a small bowl and add a few oz of the broth.  Stir with a fork until it's smooth.

Using the same skillet (along with all the lovely juices), over medium-high heat, add 1 Tbl UnSalted Butter.  Add the onion and thyme and cook for about 5 minutes.  Add the rest of the can of Chicken Broth to the skillet.  Temper the flour by spooning some of this hot liquid into the flour mixture and stir to combine.  Now, slowly stir the flour mixture into the skillet, whisking all the while.  Quickly combine to get it mixed in or you will end up with pasta (big clumps of floury balls).  Don't laugh, you know that's what happens.

Remove the chicken from the oven and place the chicken on a platter.  Add all of the juices to the skillet.  Bring this to a boil for about 2 minutes, stirring to combine.  Remove from heat.  Stir in the Stone Ground Mustard.

To serve, place the sauce on the plate and top with the chicken.  Serve with rice, pasta or mashed potatoes and a fresh vegetable.  For a family dinner, bring platter of chicken right to the table and serve the sauce in a gravy boat.  This makes a wonderful family meal!

Baked Brie - Breast Cancer Awareness

Last week for Breast Cancer Awareness, I baked 2 Bries Filled with Fresh Strawberries and Toasted Almonds. I added the traditional ribbon logo.  Unfortunately, someone tossed my Brie marker during clean up, :-(.
Thaw 1 Package of Pepperidge Farm Puff Pastry Sheets.  Buy (2) 8oz Wheels of Brie, be sure to check the date.  Toast 1/2 Cup Sliced Almonds in 1 Tbl UnSalted Butter.  Dice 3-4 Strawberries.  In a bowl, beat 1 Egg with a Splash of Water to use as glue.
Preheat oven to 400.  Using a small amount of flour, roll out pastry until you are able to get 2 circles about an inch in diameter larger than the Brie.  Cut the 2 circles.  Place Brie on 1 circle and paint the sides of the brie with the egg wash.  As you fold up the pastry, make folds as you go, pressing the dough into the sides of the brie.  Add 1/2 of the Almonds and 1/2 of the Strawberries.  Again, paint the sides (now the dough) with the Egg Wash.  Center the 2nd circle of pastry on top and fold the pastry over pressing the dough into the sides.  Brush entire top and sides with the Egg Wash.  Using the leftover dough and the point of a sharp knife, cut your design.  Add it to the top and again brush with Egg Wash.  I added a small sprinkle of Sanding Sugar but it's not necessary.  Cut a 12" diameter round of Parchment Paper and crinkle it to be about an 1" larger in diameter than the brie.  Place Brie on top careful not to poke holes in the pastry.  Two of these fit easily on 1 sheet pan.  Bake for 20 minutes until the pastry is golden brown.  Let rest for 5 minutes before placing both the brie and parchment paper on a flat serving platter.  Provide a sharp knife for cutting and serve with toast squares.  Enjoy!!

Chocolate Filled Raspberries

I saw this on Pinerest and thought it looked awesome.
I used 1 Pint Fresh Raspberries and 1/2 Cup Nestles Chips but you can use White Chocolate, Milk Chocolate or a combination.
I brought these to a tennis match one morning when I was partially responsible for snacks that day.  I assembled them in the morning and froze them before heading to the courts.  They were really tasty and easy to snack on!

New Orleans Barbeque Shrimp over Lemon Rice Pilaf

I have been wanting to put these two dishes together for ages.  I finally ended up with all the ingredients to do so.  If you have been to New Orleans, you know the barbeque shrimp is just swimming in butter, literally, about 1 stick per pound of unpeeled shrimp.  As much as I would like to, I just can't consume that amount of butter.  Here is a lighter version with all the parts of the original dish.  I made up both of these recipes.  These quantities are about right for 3 portions.

Get the prep done for the shrimp part of the dish, cook the pilaf, then cook the shrimp.  This dinner goes together fairly easily. 

Peel 1 lb Large Fresh Shrimp (I decided to take the tail off this time but you don't have to.)  Place peeled shrimp in a single layer on a paper towel lined plate. Open New Orleans Barbeque Seasoning (I buy my favorite seasoning by the case and sell it for $5 + shipping - just message me), set out bottle of Lea & Perrins Worcestershire Sauce, Zest 1 Lemon then Juice the lemon.  Set skillet on the stove.

Here is the Lemon Rice Pilaf recipe.  Dice 1 small Vidalia Onion. Heat a heavy bottom pan over medium heat.  Add enough Olive Oil to lightly coat the bottom.  Add the onion and saute for about 3-5 minutes until soft but not browned.  Add 1 Cup Arborio Rice.  Stir until the rice is coated in oil and cook for about 1 minute more.  Begin adding (1) 14 1/2oz  Chicken Broth, a few ounces at a time, and stir after each addition.  Keep adding in this manner until the entire can has been added.  Stir in the juice of 1 Lemon.  The rice will not be done so keep adding small amounts of water until the rice is cooked.  It may need 1/4-1/2 cup of water in all.

Cook the Shrimp.  Heat an empty skillet over medium high heat.  Add 3 Tbl UnSalted Butter.  Add shrimp and cook until almost done.  Add the juice of the lemon and half of the zest.  Add 1 Tbl Barbeque Shrimp Seasoning and stir to coat.  Add 1/2 Tbl Worcestershire Sauce.  Add the lemon slices, toss to coat and remove from heat.  Serve at once over the lemon rice pilaf with the lemon zest and fresh rosemary garnish.  Serve with warm crusty bread.  The sauce doubles and triples well to allow for dipping.

Fresh Pumpkin Spice Cookies

My 10 year old brought home a well used cook book from the school library, Nestles Collections, 2003.  I bought a pie pumpkin the week before and as he thumbed through, he found a cool recipe using canned pumpkin.  I adapted the recipe to account for using my fresh pumpkin.  The cookies are baking now, but the batter is divine!  My mother used to say "If the batter is good, the baked good will be good."  NOTE: This is a perfect cookie for a low sugar diet as well.

Here's my adapted recipe for Fresh Pumpkin Spice Cookies:

First you have to cook the Pumpkin.  Buy 1 small-medium Pie Pumpkin in order to net 2 cups of Cooked Pumpkin.   If you are going through the trouble to cook it, freeze the leftover for a later time.  Cut pumpkin in half and remove seeds.  Set up large steamer basket placed over 2" of water.  Over medium heat, boil the water, add the pumpkin cut side down and steam for about 20-25 minutes until tender.  Remove from heat and allow to cool.  I did this step while I drank my coffee this morning.

Preheat Oven to 375 and line sheet pans with Parchment Paper.
Cream for 2 minutes, 2 Sticks of UnSalted Butter with 1/2 Cup Sugar and 1/2 Cup Brown Sugar. Add 2 Cups Fresh Pumpkin, 2 Eggs, 1 tsp Vanilla and beat until combined, about 1 minute.

To a separate bowl, add 2 1/2 Cup Flour, 1 1/2 tsp Pumpkin Spice, 1 tsp Baking Powder, 1/2 tsp Baking Soda, 1/2 tsp Salt, 1/4 tsp Cardamom, 1/4 tsp Nutmeg, 1/4 ground Ginger, 1/2 tsp Cinnamon.  (NOTE: I have all of these things so use what you have, otherwise just add an additional 1 tsp Pumpkin Spice.)  Mix the flour and spices together with a wire whip.  Slowly add flour mixture to the pumpkin mixture while mixing on the lowest speed.

Stir in by hand, 1/4 Cup Oats, 2 Cups Nestles Chocolate Morsels and 1 Cup Chopped Walnuts. 

Using a 1/4 Cup scoop, though mine is slightly smaller, drop cookies onto the sheet pan allowing for space in between.  Bake in the center of a hot oven for about 15-17 minutes.  Once the cookies cool, you can ice them with a simple icing of 1 Cup Powdered Sugar, 1 Tbl Milk and 1/4 tsp vanilla.  You can drizzle a pattern or just ice them and let the icing spread over the top.  Once the icing sets, place cookies in an airtight container.

Trout Amandine (Inspired by Luke, a John Besh restaurant)

Our friend, J, once again went fishing and caught trout, redfish, and a tuna.  We were recipients of all three.  Although I had something planned for dinner the night he brought the fish over, those plans went out the window.

My husband found a recipe for John Besh's Trout Amandine on a blog written by a food journalist who ate at Luke's.  I decided to give it a try.  I read through a blog post several times.  He never paid tribute to the origin of the recipe.  Normally, you would think, if you ended up with a recipe for a New Orleans' favorite dish while dining in a favorite New Orleans' chef's restaurant, the post might cross over from the dining experience itself to obtaining a recipe.   You know, meeting the chef, a tour of the kitchen, or the waiter secretly stealing a recipe, but no, nothing is mentioned.  I had to read the recipe a few times as well, because something didn't seem right as it pertains to the sauce.  I made it as written but I have my doubts that it's directly from John Beshs' mouth.
 
You should know by now, if you are a frequent reader, that your success will come if you get all the prep first. What's neat about this type of cooking is that trout is a thick fish.  This dish can be made and finished in the oven so it is served piping hot.  Trout is also long, so it's best to have a spatula made specifically for fish. 

Rinse 1 Fillet of Trout per person and let dry on a paper towel.  These quantities work for 3 people so increase as needed.  Season the fillets with Salt, Pepper, and Something like Tony Chachere's, Zatarain's, or Paul Prudhomme's Creole Seasoning.

Using 2 flat bottomed dishes, add to one 1 Cup Buttermilk and to the other 1 Cup Flour.

For the sauce, have at the ready 1 Stick UnSalted Butter, 1/2 Cup Sliced Almonds, (I would Zest the Lemon first) but you need the Juice of 1 Lemon, 1 TBL Fresh Chopped Parsley.

Now for the fun part.  Preheat oven to 300.

Preheat the empty pan for the fish over medium heat.  Add 1/2" Olive Oil and heat thoroughly.  Dredge the fillets, one at time, in the flour, the buttermilk and back in the flour.  Place fillet in the hot oil and repeat.  Turn once after the first side browns, about 5-7 minutes.  (NOTE: As the second side is cooking, preheat the empty skillet to being used for the sauce to medium high.)  Cook the second side for about 5-7 minutes and place on a sheet pan and finish in the warm oven.

As soon as the fish is in the oven, make the sauce.  Add the Butter to the pan.  Once it melts and begins to brown along the edges, add (and here is where I didn't like the recipe)  add the Almonds, Lemon Juice and the Parley.  Cook until the almonds brown.  Season with Salt.  Plate the fish and top with the sauce.

You can brown almonds in butter but not with the moisture of the lemon and mine didn't brown.  I kept debating on doing it the way I felt was right but I thought I would give this a shot on account it is "John Besh's".  I would've browned the almonds, added the lemon juice for about a minute to reduce and thicken slightly, then finished with the parsley for the last 30 seconds or so.   Never one to pass up a chance to garnish with lemon zest, or better yet, I would've added the lemon zest it to the buttery browned nuts for 10-15 seconds right before I added the lemon juice.  The oil form the rinds would've made that butter delicious.  So for next time, those changes...

Anyway, I'll have to check out Luke's and order it for myself.  None the less, the dish was tasty, and fattening, and I will make it in the future.  To keep it light though, you can serve with sliced Creole Tomatoes served with salt and some warm crusty bread...you know so that sauce doesn't go to waste.

Farm Fresh Eggs

It was my lucky day!!  I went to Simplee Gourmet in hunt of a new pastry cloth.  At the door was a young man, a member of 4-H, selling the eggs his chickens laid.  A dozen eggs for $3.50 which is a great price....and just look at these!  They are most the beautiful eggs I have ever seen.

The following morning, I scrambled a few and they were incredible.  I will have to let you know the hours you might find him there so you can buy some for your own kitchen.

The second day I fried one!  So delicious!!

I didn't partake, but Covey Farms had a farmers market of vegetables set up for purchase.   Meanwhile, a chef was behind the line cooking something that smelled delicious.  If you haven't visited Simplee Gourmet lately, (Hwy 21 - Covington, LA) you are missing out.  Their inventory of kitchen gadgets, cookware, serving platters, cutlery, dishes, glassware and more, has grown!  I can get lost in a place like that.