Profiteroles

I should have posted this recipe long ago, but if you are stuck for a festive dessert for this holiday season, I think you can't go wrong with profiteroles!  If you are going to make these tonight, or tomorrow, go get the ice cream now.  I like to serve 3 profiteroles person and serve 3 types of ice cream making each one different.  This year, Peppermint Stick, Vanilla Bean and Pralines and Cream.  But there are lots to choose from, Coffee, Milk Chocolate and Egg Nog were some runner up choices for me.
All the other ingredients are likely in your house already.  For Chocolate Sauce, see recipe, as you might have to add a few things to your grocery list if you want to make your own.  Otherwise get a very good quality sauce that has a thick consistency.
This comes from The Gourmet Cookbook, the one with 1000 recipes!  Preheat oven to 425.  Move shelves to upper 1/3 and lower 1/3 of the oven.  Place parchment or butter 4 cookie sheets.
I doubled this recipe to make plenty for 3 each and for anyone who might stop by for dessert.  Measure out 1 1/2 Cups Flour and place in a bowl.  In a saucepan (I use All-clad) Over medium high heat, melt 1 1/2 Sticks UnSalted Butter, 1 1/2 Cups Water and 1/2 tsp Salt.  Heat stirring until butter is melted and mixture comes to a boil.  Lower heat and all at once add flour and stir using a wooden spoon until mixture comes together and leaves the sides of the pan.  This should take about 30 seconds.  Remove pan from heat.  Stir while it cools slightly.  Place mixture in a mixing bowl (pictured is just before adding eggs).  Stir while it continues to cool a little more.  I began mixing on low to remove some of the heat.  Add 6 Eggs, 1 at a time, beating after each addition.

Either add mixture to a pastry bag or spoon tablespoon sized dollops onto cookie sheets about 1 1/2" apart.  Place 2 cookie sheets in the oven at a time.  Rotate after 10 minutes, baking for a total of 20-25 minutes until the pasty looks golden brown and looks dry.  Remove from oven and allow to cool before making dessert OR you can make them a day ahead and store in an airtight container.
To assemble, warm chocolate sauce.  I love to serve these on dinner plates even if they have to be washed.  Using a serrated knife, cut in half along the equator and fill with a small scoop of ice cream.  Add chocolate sauce to ice cream and place top of the profiterole on the ice cream.  Dust the tops and plates with power sugar and or cocoa powder.  Serve with either a spoon of a fork and a freshly brewed cup of coffee or a toast of champagne.  If you make these you will completely be impressed with yourself!!

Mom's Butter Crunch

As far back as I can remember we gave our elementary school teachers (grades K-6) gifts at Christmastime. Since there were so many of them in any given year, we always helped in some way to get the gift together.  The youngest kids either measured chocolate or ground the nuts.  We didn't have food processors so we had to grind our nuts in a gadget that was a jar fitted with a grinder.  The top was loaded and the nuts ground as you turned a crank.  It took hours but the nuts were a wonderful consistent size perfect for topping butter crunch.  We used to watch tv and grind the nuts.  I remember my hand used to get tired from turning the crank.
There are many variations of butter crunch today.  I favor the recipe I grew up with.  It's tender and has just the right ratio of candy to chocolate to nuts.  If you are going to make this, I highly recommend you purchase a good candy thermometer.  Interestingly, I have had trouble making it everywhere I have lived since leaving NY.  Relative humidity is likely the biggest culprit, but for some reason, this year, it turned out perfectly!   This recipe dates back to at least the 1960's.
Butter a sheet pan lightly and set it on a trivet or hot pad of some sort.  Add ice water to a measuring cup for testing and have it near by.

In a non-reactive saucepan with a thick bottom (such as All-Chad) add 1 Stick of Butter, 1 Cup Sugar, 1/4 Cup Water and 1/2 tsp Salt.  Attach the candy thermometer to the pan using the clip.  Heat mixture over medium heat, bubbling, until it reaches 290 degrees F (Soft Crack).  You need to stir this just about the entire time.  Use a wooden spoon instead of a metal spoon because it won't transfer heat to your hand.  As it nears 280 begin testing small amounts by dripping the candy into the water.  Once it cools, about 15 seconds, eat the drops testing it until it is tender and crunchy. The last 10 degrees go quickly so continue to do this until it is ready.  The toffee should be a golden brown color.  Remove the candy thermometer from the pan and carefully pour out onto the sheet pan and tilt the pan every which way to get a shape that is a consistent thickness.

Caution, candy making is dangerous as it is VERY HOT.  Warn your family not to touch the sheet pan once you've poured the candy.  Let cool entirely.  Heat 12 oz Semi Sweet Chocolate (such as Nestle's Semi Sweet Chips) in a saucepan over very low heat just until melted.  Spread 1/2 of it onto the toffee.  Top with 1/2 Cup Ground Walnuts and push slightly into the chocolate.  Once cool, turn over the toffee using an off set spatula and repeat using the remaining chocolate and another 1/2 Cup Ground Walnuts.  Once cooled completely, break the toffee by hand.  Store in an airtight container.  Thanks Mom!

Clams Casino

This past Thanksgiving at a week long family gathering in the Outer Banks, NC, my brother and I decided to make clams casino for my Mom, one of her favorites.  The only problem is, she broke her leg on Thanksgiving morning and was transported to Asheville via ambulance.  She had surgery the following day but didn't recover from the trauma of it all and passed away on December 2, 2010.  Scott and I made the clams casino on our last night in the Outer Banks, completely unaware of the impending outcome of the situation.  This is for you Mom.  I have fond memories of making and eating these with you over the years.  The original influence was the Milanese Restaurant in Poughkeepsie, NY.  They don't use green pepper or bread crumbs and it always aggravated my Mom when she ordered them somewhere and those ingredients were in the preparation.

Mom, you have been a huge influence on my love of good food and learning how to make it.  We are both self taught, but you were my original teacher.


Though you can make these alone, I never have.  Buy Littleneck Clams figuring on 6 or so per person.  Using a sharp knife, open and disconnect them from the shell.  Rinse and remove any dark sandy areas.  Dry out 1 side of the clam shell and add a pea sized bit of butter to the shell.  Place the clam on the shell and place on a sheet pan.  Dice Bacon, 1 strip per 6 clams, and saute until just about done.  Remove and let drain on a paper towel.  Finely dice a Medium Onion and saute in the same skillet until translucent.  Add a Splash of good White Wine and a few grinds of pepper and a few pinches of salt.  Remove from heat and season with finely chopped Fresh Parsley.
Preheat Oven to 450.  While oven is warming, top each clam with a small amount of the onion mixture and a few crumbles of bacon.  Bake for about 7 minutes until very hot.  Squeeze Lemon on the hot clams when they come out of the oven and serve immediately.  Serve with the open wine.

I miss you and will always miss our lengthy conversations about food!  Thank you for your patience with me in the kitchen.  If anyone should make these please look up and toast Geraldine, "Dean", or just Mom, she'll be pleased.

In Order to Prepare for the Holidays, a Little Organization is in Order

If you are hosting overnight guests or a special event for the holidays, one great way to relieve stress is to give it a little forethought.  It always begins with a list, even if you don't begin working on any tasks now.  Of course, there are a few things you can do soon that will reduce the crunch time panic later so prioritize what you want to accomplish and even assign some of them to family members.  By the time an event comes, I like to find myself entrenched in one thing only and that is the food preparation.  All else has to be done within a few days of hosting guests.

Some things to think about;

• Think back on previous parties and what went well for you and what didn't.
• What events are you hosting, for how many guests and how many children?
• How will they be invited and when?
• On what day of the week does the party fall?
• Who will be cleaning the house and when?
• Begin to put thoughts into a menu considering a combination of hot and cold, vegetable and fruit vs meat, dip vs platter, sweets vs savory, items cooked in the oven, on the grill and on the stove.  The bigger the party, the more you have to spread out.
• If you have a favorite serving platter, bowl or silver that you want to use, work them in during your planning.
• Do you have a theme or color scheme?  Incorporate that into your table decorations.
• Consider a combination of dishes that can be made in advance vs dishes that can only be made the day of the party.    The menu is similar to a matrix as you should have marks in all areas.  
• Don't serve things your guests knowingly can't or don't eat.  There are food allergies to be considered as well as religious beliefs.
• Make sure you have your menu and recipes handy to begin to writing a grocery list.
• Consider color and texture, making certain to have a mix.  Don't get caught serving 3 brown looking casseroles or too much junk food and sweets and not enough substantial food or 3 dishes using broccoli.
• If your matrix is absent of something add something new you've never made but is on your level of cooking ability.  
• Consider the storage of these foods before and after the party and determine if you have ample space.  If not, begin using what you have in your pantry, refrigerator and freezer and then actually clean your refrigerator and freezer.
• Clean your oven.
• Polish your silver pieces.
• Consider your equipment and space.  Where will things go and how will people eat these things for example, on what, with what and where?  If it's a standup cocktail party, don't serve things that require a fork and knife.
• Mid-day parties are the most complicated and should be avoided if possible, especially if your guests are bringing children.  If parties take place during a mealtime, it's much easier for you and your guests to know what to expect.  This issue is if they eat lunch they aren't hungry for your food and if they attend your party, it ruins a later meal.  This absolutely doesn't work at all for most people.
• If you need linens, platters, cutting boards or glassware now is a good time to shop while the selection is great and sales are a plenty.
• Spread out the expense by purchasing your beverages now.
• Give some thought to how beverages will be kept cold and if you will need to make ice leading up to the party.  If you are using coolers, all the cold beverages should be chilling the night before the party or first thing in the morning for an evening event.  This is a good job to delegate.
• What decorating needs to be done?  It should be completed days ahead of the party.
• If you are making place cards, you can make them in advance.
• Sharpen all of your culinary knives and replace broken cookware.  These can be very dangerous in the kitchen, especially when it comes to asking people to help you in the kitchen.

With a little preplanning, you might just be encouraged to find room to get out of your comfort zone.  With a little preplanning, you might just host your best party yet!

Rustic Apple Pie

These quantities make a pie big enough to serve 6.  My Mom made one of these a few Thanksgiving's ago and I really liked it.  I love how home made it looks.  Not having a recipe, I made up my own version.  First make the crust and let it chill in the refrigerator for no less than 30 minutes.  To a food processor, add 1 1/2 Cups Flour, 3/4 tsp Salt, 1 1/2 Tbl Sugar.  Pulse to combine.  Cut 1 Stick of UnSalted Butter into 8 or more pieces and add to flour.  Pulse until it looks like corn meal.  Add Icy Cold Water, 1 Tbl at a time and pulse briefly after each addition until dough begins to come together.  Form dough into a disk on plastic wrap and chill in refrigerator for 30 minutes or more.  This can be made ahead and can be wrapped to make mini individual pies.
Preheat oven to 425.  Next, prepare Apples.  Core and section into wedges, 3 Apples.  I am using Golden Delicious.  Add 1 Tbl Butter to a skillet.  Add apples and cook for a few minutes to remove some of the moisture.  Add 2 Tbl Brown Sugar, 1/2 tsp Cinnamon, 1/4 tsp Salt and 1/2 tsp Vanilla.  Cook for about 5 minutes til slightly soften but still holding their shape.  Remove dough, if moist, dust with flour and roll between parchment paper.  Roll out to about 1/8" thick.  Place parchment paper on a pizza paddle and remove top paper. Begin with the center and arrange overlapping the apples.  Fold over 1 1/2" of the edge.  Brush the edge with Milk and dust with Sanding Sugar.  Bake on parchment paper directly on pizza stone for 25-30 minutes until golden.  Serve wedges warm or room temperature from the parchment paper.  Can add a small scoop of vanilla ice cream or a dollop of freshly whipped cream.  Happy Autumn!  Cooks note, everyone who ate this yesterday liked it a lot!

Fun Pancakes

Last week I came across a Yahoo article about a guy who makes fun pancakes for his 3 year old.  Now this guy is super talented and is an artist by profession, and I can assure you I am neither.  He places his batter in squeeze bottles and draws on the griddle to make all sort of really neat things.
I bought a few squeeze bottles to give it a whirl.  I mixed up 3 colors, green, brown and orange.  I made my usual pancake batter (already on this site) thinning it out with whole milk so it could be squeezed through the opening.  I placed batter into the bottles and shook in the colors.  Here are a few photos of the pancakes I made.  This is really fun.
My batter was a little too thin especially after adding the color and they spread more than I wanted.  Next time I know the batter will squeeze out without it being quite as thin.  Also, if you draw big pancakes, you will have a dickens of a time flipping them.  My pumpkin was too big and the batter spread making tough to flip.

If you have a sleep over for girls, I think this would be a really fun breakfast for them.  My son normally eats 1 or 2 pancakes and he ate equivalent to 4-6 made this way!

Open Faced French Bread Pizza

This is another of those recipes I bought the ingredients for but on account of rain my tennis match was cancelled.  I made one any way and had it for dinner that night.  You can top these any way imaginable but here is what I did.  Split 1 Italian Loaf of Bread evenly down the middle lengthwise.  Preheat Broiler.  Brush each half with Olive Oil.  Add a layer of clean dry Spinach Leaves.  Thinly slice Tomatoes and lay them onto the spinach.  Using a press, press a Clove of Garlic and distribute as evenly as possible onto the tomato.  Add a small sprinkle of Kosher Salt and some Freshly Ground Pepper.  Top with a single layer of Munster Cheese (or whatever you are in the mood for).  I personally like the way this cheese melts and browns.  Add a sprinkle of Oregano.  BTW, you can always add fresh herbs under the cheese layer.  Place under the broiler for about 5-7 minutes.  Let cool for a few minutes and cut on the diagonal into 3-4" slices.  Nice for lunch, snack, appetizer or dinner.  If you are taking these somewhere, cut them onsite.

Granola and Fruit Served in a Waffle Bowl

I play tennis in a league and the home team provides the snacks for all of the players.  We pass around the duties throughout the team and there are always good things to eat where ever we play.

This week was my turn and yesterday we got rained out so I have all this food to eat!  Here is my idea for the Yogurt, Homemade Granola (recipe in this blog already), Ocean Spray Craisins, and Bananas all served in an edible Joy Waffle Bowls.  This is a prefect serving vessel for many occasions and will work nicely out on the courts.   Will have to try it again the next time we are the hosting team.

Carrot Cupcakes with Cream Cheese Icing

I absolutely love this time of year.  I love the colors and the smells of the kitchen as we turn from herbs towards spices. After the long hot humid SE Louisiana summers, I especially love the cool weather.  Nothing warms a house faster than something fragrant baking or roasting in the oven.  When deciding on classic fall fare, I turn to the northeast for authentic recipes.  This recipe hails from Connecticut a la Carte which is owned by the Jr League of Hartford, Inc.  My sister gave me this book in 1982.  I made slight changes to update to my style of cooking.  The recipe calls for 2 cups sugar and I split the sugars using 1 cup each of granulated and light brown sugars.  Also, I only buy large eggs so I used 5 as they called for 4 extra large eggs.  Lastly, I always add vanilla to my baked goods.
Line 2 muffin tins with 11 muffin papers keeping open a corner for handling.  Preheat oven to 350.  Peel and grate 4-5 carrots on a grater box to produce 3 Cups Grated Carrot.  In a bowl fitted with the wire whip, beat 5 Eggs for about 30 seconds.  With mixer running, add 1 Cup Granulated Sugar and beat for 30 seconds.  Add 1 Cup Light Brown Sugar, 1/2 cup at a time.  Add 1 tsp Kosher Salt, 1 tsp Cinnamon and 1 1/2 tsp Vanilla.  Beat for another minute or 2.  In the meantime, sift 2 Cups Flour with 2 tsp Baking Powder and add slowly to the bowl with the mixer running on medium.  Stir in by hand 3 Cups Grated Carrot.  Using a 1/4 cup scoop, scoop batter into muffin papers and bake 1 pan at a time for 18-20 minutes or until fragrant and lightly golden.  I always test for doneness using a toothpick.  If it comes out clean, it's done.  Let cool completely and make a quick cream cheese icing.
Beat 1/4 Cup Butter with 4 oz Cream Cheese.  Add a few Tbl 1/2 & 1/2.  Add Powder Sugar until you have the consistency and volume you are looking for.  Go back and forth adding sugar and 1/2 & 1/2 as needed until it is perfect.  This is very forgiving.  You can even stuff the cupcakes with the icing and just top with powder sugar.  I like to color the icing in a variety of fall colors.  As you ice the cupcakes top them right away with things like, a Walnut Half, Holiday Sprinkles, Maple Sugar, Nutmeg, Candy Corn, Toasted Coconut and Vanilla Sugar.  Just have fun!

Chicken Marsala

I have eaten two preparations for Chicken Marsala.  One has a coating on the chicken and is assembled with the sauce when it's plated.  This is the preparation I have made.  The other is where the chicken is pounded thinner and has no coating.  In the latter preparation, the chicken is added back to the sauce before it is served.  I like both both but I prefer to make the coated chicken.
First, get the prep out of the way, because this dish goes together quickly.  Rinse and pound 4 Boneless Skinless Chicken Breasts to tenderize them.  If they are large, cut them into smaller pieces before pounding.  Using 2 flat bowls or pasta plates, add 2 Eggs and a splash of water to one.  To the other, add 1 Cup Flour and S&P to taste.  Rinse and slice thinly an 8oz package of Baby Bella Mushrooms and set aside.  Measure out 1/2 Cup Marsala Wine.  Open a 14 oz Can of Beef Broth (Swanson's).  Rinse and chop 1 Tbl Fresh Parsley and set aside.
Boil a large pot of water for pasta.  Once boiling add a generous amount to salt.  Cook pasta while chicken is cooking so both are done at the same time.  Drain and add a small amount of olive oil to pasta and place on a warm platter.
Use 1 skillet and this recipe per 4 chicken breasts so you end up with ample sauce.  Heat a 12" skillet over medium high heat.  Add 1 1/2  Tbl Olive Oil.  Dredge chicken breast, one at a time, in flour shaking off excess, the egg mixture and then flour again.  Add to hot pan.  Once the first side is golden brown, turn, only once.  Lower the heat slightly otherwise the 2nd side will be golden but the chicken won't be cooked through.  Once done, remove and shingle the chicken on a plate.  Cover lightly with foil.  Deglaze the pan with the Marsala Wine.  Stir using a wire whip to remove the bits of flour.  Add broth and continue stirring.  Spoon 1 1/2 Tbl of the leftover Seasoned Flour into a small bowl.  Add a small amount of water to make a paste.  Spoon some of the hot sauce from the skillet into the bowl, stirring with a fork to make a slurry.  While stirring, add the slurry to the skillet.  Let this cook gently at a very low boil for 3 minutes, it will reduce and get a bit thicker.  Add the mushrooms and continue cooking.  Add S&P to taste.  Once done, turn off heat and swirl in 2 Tbl Butter.  Place chicken breasts on the pasta and add the sauce.  Garnish with parsley.  Serve immediately.

White Chocolate Chunk Milk Chocolate Heath Cookies

Sometimes the weather in New Orleans has just the perfect humidity and perfect temperature for the butter to make the most delectable cookies.  I love thin crispy but chewy cookies and these are to die for.  About 30 minutes before making the cookies, remove butter from refrigerator.  Preheat Oven to 375.  Rough chop (3) 4.4 oz Lindt White Chocolate Candy Bars and set aside.
In mixing bowl with paddle attachment, mix 2 Sticks UnSalted Butter with 3/4 Cup Sugar and 3/4 Cup Light Brown Sugar for about 2 minutes or until combined.  Add 1 1/4 tsp Pure Vanilla, 1 tsp Kosher Salt and 1 tsp Baking Soda.  Mix on the #2 setting until combined.  Add 2 Eggs, beating after each addition until combined.  Add 2 Cups of Flour and 1/2 Cup + 1 Tbl Old Fashioned Oats.  Mix until combined but don't over mix.
Stir in White Chocolate and (1) 8oz bag Heath Milk Chocolate Toffee Bits.  Using a scoop, scoop out dough onto an aluminum sheet pan, 8 cookies to each pan.  Bake until fragrant and golden brown.  This recipe made 32 cookies plus a little bit of dough to eat!  Let the cookies cool for about 1 minute on the baking sheet.  Remove and let them cool the rest of the way on a cooling rack.

Lasagna

It's that time of year when we begin to move from the grill to things baking and roasting in the oven.  This past week I made a Lasagna with homemade pasta.  If you don't want to or know how to make pasta, you can buy the no bake sheets that are simple to use and come out great.  The reason I love to make my own pasta is that the lasagna portions serve up easily while the layers remain in their place.
You can use a jar sauce or whip up your own.  For your own, in Olive Oil saute over medium heat, 1 Small Diced Onion and some crushed or minced Garlic.  Add 1 28 oz can Crushed Tomatoes.  Once it begins to bubble slightly, add S&P, Red Pepper Flakes, Fresh or dried Basil, Oregano and Parsley all to taste.  Turn off heat.  In the meantime, saute 1 1/2 Pounds of 85/15 Ground Beef with S&P.  You will also need 3 Cups Mozzarella Cheese and 8oz Ricotta Cheese. 
Begin by buttering well a Lasagna Casserole dish.  This is taller than a pyrex dish, allowing for 3 layers.  Lightly spread sauce, covering the bottom of the dish.  Add pasta sheets.  Add 1/3 of the remaining sauce.  Add 1/2 of the meat.  Add 1/2 of the Ricotta in dollops and spread with the back of a spoon and top with 1 Cup Mozzarella Cheese.  Add pasta again and repeat with 1/2 of remaining sauce and all of the meat and ricotta.  Top with 1 Cup of Mozzarella Cheese.  Add Pasta and and this time add the remaining sauce and last cup of Mozzarella.  Add 1/4 of Shredded Parmesan.

Preheat oven to 400.  Cover casserole with foil and bake for 30 - 35 minutes.  Remove foil and continue baking for 15 minutes or until bubbly and cheese is browned.  Let rest for 10 minutes before cutting.  Serve with a salad and warm crusty bread.  If you refrigerate this before baking, let it warm up before placing it in the oven.  For reheating as a leftover, I like to cut the portions and bake them on a cookie sheet at 350 for 20 minutes or so.

Nature's Own Bread

As soon as I got out on my own and began buying my own food I immediately steered away from white bread.  At that time, I purchased Roman Meal.  I moved to a city and it wasn't available so I switched to Nature's Own.  For the most part, I am a very loyal customer to brands until they change the recipe.  Then I am gone faster than you can say "pecan".  After eating the Nature's Own Honey Wheat bread for years, they changed the recipe.  I gave it time, hoping a batch was mixed wrong.  I bought if for about another month at 3 or 4 different stores.  I even ran into the guy filling the shelves and asked about it.  He admitted, it wasn't the first time he had heard this from a loyal customer.  The problem was the new version of the bread was gummy.  I moved to their Nature's Own Wheat Bread.  That's all we have eaten for about the past 6-7 years (or when ever it was that they changed their recipe).

If you buy this brand then you have seen their new bread called Nature's Own Honey 7 Grain and it is extremely good!  If you haven't tried it, it is awesome!  Toasted, it is as close to the bread I make in my bread maker.  I debated on buying this exclusively from now on and found myself drawn to it last time I was at the store so it may be our new bread.  I think good quality bread is very important to a household because it's such a large part of our daily food.  I love it toasted with turkey and tomato.  If you think about it, try it out and tell me what your opinion.  The comments section is open!

Coconut Chicken Strips with Orange Marmalade Dipping Sauce

This recipe is light, fairly easy to make and very tasty.  First, prepare the Dipping Sauce.  Stir together Orange Marmalade with Prepared Horseradish.  I like mine flavorful and use a 1:1 ration.  Make yours to taste.   Using a meat tenderizer, pound Chicken Breasts to a consistent thickness.  Cut each breast into 4 strips lengthwise.  I used 3 breasts netting 12 strips.  Add 1 Egg White with a Splash of Water to a flat dish and mix until combined.  To a second flat dish, add 1 Cup Coconut.  Preheat oven to 200.  Line a baking sheet with a cooling rack.  Preheat a large skillet over medium heat.  Add 2 Tbl Olive Oil and swirl to coat.  One at a time, add chicken strips to the egg wash then the coconut and add to the hot skillet.  Once golden brown, turn over.  Cook the second side and when done, place on the cooling rack and place in the oven.  Remove any coconut bits from the skillet.  If the pan gets too dry, add more live oil.  Keep cooking in batches until all of the chicken is cooked.  Serve immediately with the Orange Marmalade Dipping Sauce.

Spaetzle

When I worked in Atlanta, I was surprised to see the Austrian Banquet Chef frequently serve spaetzle on large dinners, upwards to 1000 guests.  I don't think it's a common food in the US.  I learned quickly that I love spaetzle though!  I was at the Georgetown Dean and Deluca years later and found a home version spaetzle maker.  I paid about $15 for this cool gadget and I've had it since 1995.  I follow the simple recipe that came with the thing.  I have at times flavored my spaetzle dough with fresh dill depending on what I serve it with.
Boil a very large pot of water.  Salt the water after it has boiled.  In a bowl, measure 2 1/2 Cups Flour and 1/2 tsp Salt.  In a measuring cup, add 1/2 Cup Milk, 1/2 Cup Water and 2 Large Eggs.  Beat slightly.  Once water is boiling, add the wet ingredients to the flour and stir with a wooden spoon.  This makes a loose gooey batter.  Place the spaetzle maker on the pot of water.  Imagine this maker has a hopper and a cutter.  Add the dough to the hopper and move the hopper back across the cutter which allows the cut spaetzle to fall into the water.  The hopper has to stay over the pot, so you may not be able to make full lengths of the cutter but that will depend on the diameter of the pot.  Since the dough is raw, it cooks in about 1 - 1 1/2 minutes.  Once it floats it's done.
I like to drain it and place it in a flat bowl to help slow the cooking process.  Add 2 Tbl Butter and S&P to taste.  Some people like to then saute it in 1/4 Cup Butter and if making ahead that probably works great for reheating.  I don't need all the extra calories.  Serve immediately with Pork and Red Cabbage or Beets.

Panko Crusted Pork Chop

I like using the crispy Panko Bread Crumbs that are readily available at stores now.  This is a very simple dish and it's prepared quickly.  I always use thick chops because they are more moist and give me the time to get the rest of the meal ready.
Purchase Thick Cut Pork Chops, 1 per person.  In one bowl, beat 1 Egg with a Splash of Water, a Tbl Mustard (I use local Zatarains since it's stone ground) and Freshly Ground Pepper.  In a 2nd bowl, add Panko Bread Crumbs.  By the way,  I don't salt pork and the mustard provides saltiness.
Let the chops sit out for 15-30 minutes to get up to temperature.  Preheat oven to 350.  Preheat an oven proof skillet over medium heat until thoroughly heated.  Add 1 Tbl Oil and swirl to coat the bottom of the skillet. Dip the chops in the egg mixture, turning once.  Coat with bread crumbs, turning once.  Add immediately to the hot pan.  After about 6-8 minutes the chop will be nicely browned on the first side.  Turn (once) and place in oven for 15 minutes.  When it's done, let it rest 5 minutes before serving.

Orange and Oregano Sticky Fingerling Potatoes

I thought up this recipe about 10 years ago, it's just taken me that long to actually make them.   The idea came to me as I misread the title to a recipe.  I thought, Oooo, that sounds good, then as I read the ingredients, the ones I was looking for weren't listed.  So here is my recipe.  I saw lots of different Fingerling Potatoes and choose the multi-colored package for around $4.
Rinse 1 lb Fingerling Potatoes and place in pot.  Cover with water, place lid on pot and bring pot to a simmer over medium heat.  Cook the potatoes for about 20-25 minutes until tender but don't fall apart when stabbing with a fork to check for doneness.  Drain into a colander.  While potatoes are cooking, Zest 1 Orange and Juice 1 half.
Heat a skillet over medium high heat.  Add 1 Tbl Sugar and melt, this will take a few minutes.  Add potatoes and toss around coating the potatoes.  Add Orange Juice.  Add 2 Tbl UnSaltedButter and continue to cook.  Add Orange Zest and 1/2 tsp Dried Oregano (fresh if you have it) toss for another few minutes.  Add S&P and serve hot.  As my son said, it smells like Christmas!

Cheesecake

This recipe comes from Gourmet Magazine, April 1996.  The only change I made was that I add sour cream to the batter.  There is a topping layer I don't always do but if you want to, it will cover up imperfections on the top.  Cheesecake cracks especially when baking in a dark pan.  If buying a spring form pan, get a light colored one.  I have one but last time I took a cheesecake somewhere I never got the bottom back.  You used to get 11 Graham Crackers in a pack so the recipe was obviously intended for 1 pack.  Well now you get 9 so you have to open a 2nd pack.  This crust would also be good if you want to add Walnuts.  Also, you can flavor the batter anyway you want.  I have added Bailey's to it and I have posted  a Lemon Cheesecake recipe I made up using this recipe as a jumping off place.
For Crust, in processor, add 11 Graham Crackers broken first into quarters, 1/3 Cup Sugar, 1/3 Cup Softened UnSalted Butter and 1/8 tsp Salt.  Dump into the bottom of a spring form pan and flatten using a flat bottomed object, pictured my meat tenderizer, but a glass works well too.  Flatten tightly in the corners as shown.  Preheat oven to 350.
For batter, beat at medium speed (3) 8oz softened Cream Cheese blocks and 2/3 Cup Sour Cream.  Add 4 Eggs, 1 at a time beating at low speed until just combined.  Add 1 tsp Vanilla and 1 Cup Sugar beating on low until just combined.  Pour batter over crust and bake in preheated oven for 45 minutes.  Remove from oven and set on cooling rack for 5 minutes.  Make topping.  Stir together 2 Cups Sour Cream, 1 Tbl Sugar and 1 tsp Vanilla.  Drop spoonfuls of topping over cake and spread to an even layer.  Place back in oven for 10 minutes.  Place on cooling rack.  After 10 minutes or so, remove the ring.  Serve at room temperature.  Serve with fresh berries.
Cool completely before refrigerating.  If you refrigerate, remove 30 minutes before serving.

Grilling a Steak

Grilling a steak properly isn't difficult, but rather a change in how you do it and committing to only grilling this way.
This steak was grilled on an infrared grill so the cooking times were shorter than a gas grill.  Preheat grill to high heat for 10 minutes.  Lightly clean the grates with a wire brush.  Some of the seasoning that has built up on the grates should be left and keeps the meat from sticking.  Pictured is a 2" thick Sirloin Steak, about $14.00.  I removed it from the refrigerator and marinated it for about 1 hour.  At the very least, let the steak, warm up to room temperature for about an hour and salt and pepper it before grilling if you didn't marinate.
Place the meat on the grill at a diagonal to the grate.  Flip it over after 4-5 minutes keeping it at a diagonal.  Cook for 4-5 minutes.  Now when you flip it you are also going to also rotate 90 degrees.  Cook for 3-4 minutes.  On the next flip, do not rotate it.  That should give you the diagonal grill marks that are so appetizing when you eat out.   Grilling takes practice.  One person in the house should do all of the grilling.  I used to do it but as my husband took over the task.  He is quite good now and although he thought caring about the grill marks was a waste of time at first, he has grown to love the perfection of it all.  Let the meat rest for 10 minutes before slicing it so you don't lose all of the juices.  Cut thin and on the angle against the grain of the meat.  Thinly sliced meat is always more tender.  FYI, this was cooked to medium rare which is the way we prefer steak.  We served this with the Dauphine Potatoes and a fresh vegetables.

Chocolate Sheet Cake

I thought I already posted this recipe but I can't seem to find it so maybe not.  This recipe came from my Aunt Nancy and my Mom.  I remember having this at Thanksgiving time over the years when I was young.  Both my mother and her sister married and both had 7 children.  So between 18 of us kids, big and small, this never lasted long.  I used to make this for bake sales.  It is extremely appetizing and the icing, addicting!  I would say the most important thing is that you need a sturdy sheet pan.  If yours twists as it heats up, this cake will not work and the icing will be a disaster.  I have true 1/2 sheet pans which I got from a restaurant supply store but I also have 1 the same size from the Martha Stewart line of bakeware.  They are sturdy and have straight sides and they are light in color without a non stick coating.
Yesterday my nieces S and E were here.  Whenever they are here we frequently bake something together and this was perfect because I could have 3 kids doing 3 different tasks without competing.  One last note, this is the only recipe I tried to make with butter and it didn't work.  Use Margarine for this one.
Preheat oven to 400.  Grease a sheet pan with Crisco shortening.  In a saucepan, add 2 Sticks Margarine, 1 Cup Water, 5 Tbl Cocoa.  Bring to a boil, stirring occasionally.  In the meantime, measure into a mixing bowl, 2 Cups Sugar and 2 Cups Flour.  Add hot chocolate mixture to dry ingredients and mix on medium speed.  Add 1 tsp Baking Soda and mix again.  In a measuring cup add 1/2 Cup Buttermilk, 2 Eggs and 1 tsp Vanilla.  Using a fork, stir together.  Add egg mixture to batter and mix until a smooth batter.  Pour into sheet pan and place in oven on a middle shelf.  Bake for 20 minutes.  Clean the saucepan cause you'll need it for the icing.  With 10 minutes left to bake, make icing.  In saucepan bring to boil, 1 stick Margarine, 3 Tbl Cocoa, 6 Tbl Whole Milk.  Once it boils, add 1 Lb Powder Sugar all at once, a 1 tsp Vanilla and stir until smooth.  Pour over hot cake.  Let it set up at least 1 hour before cutting.  Serve with cold milk!

Dauphine Potatoes

I love leftover mashed potatoes not because I want to eat them again but rather I want to make Dauphine Potatoes.  My Mom had me making these for my family when I was in High School.  Looking back, she had a lot of faith in me cause if I screwed it up we didn't have another 1 1/2 cups of mashed potatoes hanging around.  Knowing my Mom, she likely had a back up plan, but never shared it with me.  This is not the easiest recipe to make and it takes a few steps so leftover potatoes certainly avoids 1 major step.  I like these best with sliced sirloin steak or some sort of roasted meat.  Read through this recipe a few times so you know what you are doing.

Boil 1/2 Cup Water in a thick bottomed saucepan like Calphalon or All-clad.  Reduce heat to low and add 1/2 Cup Vegetable Oil (I use Canola), 1/4 tsp Salt, and 1/2 Cup Flour all at once and stir vigorously until it is blended.  Cook a little while longer but do not let it brown.  If it begins to break up and the oil is extracted from the mixture, throw it away and start again.  (I hate to tell you that but it's better to begin again now rather than after the potatoes have been added.)  So assuming all is going well, remove the saucepan from the heat and let the mixture cool slightly. Add 2 Eggs, 1 at a time, stirring well after each addition, until mixture is smooth and glossy.  Add another 1/2 tsp Salt and some freshly ground Nutmeg.  Add 1 1/2 Cups Mashed Potatoes.
Preheat iron skillet over medium heat.  Fill with 1" Canola Oil.  Add the potato mixture, 1 tsp at a time until pan is fairly full.  Once they float and look golden around the edges, flip them over and let them finish cooking.  Preheat oven to 250.  Place a cooling rack in a sheet pan.  Place potatoes on the cooling rack and place in the oven until ready to serve.  Enjoy this wonderful classic dish!

Apple Topped Pancakes

I just made this up this morning.  Wow, what a hit!  My son wanted a warm apple topping on pancakes for breakfast.  I knew we had an apple, so that's what we made.  Heat up a small sauce pan over medium heat while you peel, core and dice 1 Apple.  Add 1 generous Tbl Butter to the pan.  Saute the apple.  Sprinkle in Cinnamon, add 1 Tbl Brown Sugar and a dash of Vanilla.  Preheat griddle. 

This is my Mom's Pancake recipe.  Beat 1 Egg, Add 1 Cup Buttermilk, and 2 Tbl Canola Oil.  Add 1 Tbl Sugar, 1 tsp baking Powder, 1 tsp Baking Soda, 1/2 tsp Salt.  Stir til smooth.  Add 1 Cup Flour.  I used 1/4 Buckwheat flour and 3/4 Cup Flour.  Stir and cook on hot griddle.  Top with apples, whipped cream and a sprinkle of cinnamon.  Eat immediately!

Grilled Vegetable Pressed Sandwiches

Last Friday, I made this sandwich to bring to our tennis club to share with some of my teammates.  It was very hot so I stored it inside until we were done.  It was served more or less at room temperature which was perfect since there is olive oil on the bread.  You can make these a number of ways but here's how I made mine.  Preheat grill to a high heat.  Cut and peel 1 Eggplant into 1/2" rounds, Slice 2 Zucchini the long way to 1/2" slices, rinse and core 1 Red Pepper and cut into 3 pieces, Slice 1 Large Red Onion into 1/2" Wheels.  Run 2 skewers through the onion layers in 2 directions so it stays together while it is on the grill.  Prep all of the vegetables and generously brush with Olive Oil.  S & P to taste.  Place on grill and turn every few minutes until the vegetables are tender.  Place on platter and S & P again.  Remove the curvy ends and sides from a Ciabatta Loaf.  Cut open as pictured.  Reduce 1/4 Cup Balsamic Vinegar til it becomes thicker and richer .  Slice 1 Garlic Clove in half and rub onto the cut side of the bread.  Brush with Olive Oil.  Brush with vinegar.  Dice the red pepper.  Layer all of the vegetables going to the edge of the bread.  Slice 2 Large Ripe Tomatoes into 1/4" slices and place on top of vegetables.  Add top bread and cut in half the short way.  Place on a cutting board.  Using a bread knife, press hard and cut into 2" x 4" slices.  Wrap the board and sandwich using parchment paper and store with the board on top which will  continue to press the sandwich.  Serve with olives, salami, sausage, pasta salad, and an Italian red wine.

Blueberry Banana Pecan Bran Muffins

This is the Nabisco recipe I use (with some changes) but I like All-Bran cereal better.   Preheat oven to 400.  In a 4 Cup measuring cup add 1 Cup Whole Milk and 1 1/4 Cups Bran Cereal.  Let this sit for 5 minutes.   In a bowl, measure the 1 1/4 Cup Flour, 1/4 Cup Brown Sugar, 1/4 Sugar,  2 1/2 tsp Baking Powder, 1/2 tsp Baking Soda, 1/2 tsp Salt.  Add to the measuring cup, 1/4 Cup Canola Oil, 1 Egg, and 1 Banana.  Using a fork, mash the banana against the side of the bowl.  Stir to combine.  To the dry ingredients add 1/2 Cup Chopped Nuts and 2/3 Cup Frozen Blueberries.  If the berries aren't frozen it's ok.  I pick them fresh and put them in the freezer once I decide I am making muffins.  Mix the wet ingredients with the dry and stir until combined.  Place in muffin cups either greased with Crisco or use muffin papers.  Bake for about 20 minutes or until fragrant and golden brown.  Enjoy!

Peach Blueberry Pot Pie

This recipe is in the July 2010 issue of Martha Stewart.  Hers is made with peaches and since we grow blueberries, I added 1/2 Cup.  Also, I made up my own crust recipe.  Hers is a cornmeal crust.  I happen to own the same dish so mine has the same look. 

First make the dough cause it has to refrigerate for 30 minutes and up to overnight.  Remove butter from the refrigerator.  I like to mix flours but if you don't have anything but All-Purpose, that's ok.  In processor, pulse together, 2 Tbl Sugar, 3 pinches of Kosher Salt, 1/2 Cup Pastry Flour,  and 1 1/4 Cup All Purpose Flour.  Add 6 Tbl UnSalted Butter cut into pieces and pulse until it is the size of peas.  Put ice in bowl and add water.  Drizzle 3 Tbl Ice Water, 1 Tbl at a time, and pulse after each addition.  Once it begins to come together it is ready to form into a disk.  Dump contents onto a sheet of plastic wrap and using the wrap, bring mixture together as you flatten to about 3/4" thick and form to a round disk.  Rest dough in the refrigerator for at least 30 minutes. 

Preheat oven to 375.  Butter a shallow baking dish.  Remove dough from the refigerator and roll out til it is large enough to cover the dish.  Trim so it will still hang over the edges slightly.  Cut holes in it using a kitchen tool or a knife.  I used the round end of my pineapple corer.  In a bowl, combine 6- 8 Sliced Ripe Peaches (I used 6 but could've had 7 or 8) , 1/2 Cup Blueberries if you have them, 3 Tbl + 1 1/2 tsp Corn Starch, 1 Tbl + 1 tsp Lemon Juice,  2/3 Cup Brown Sugar, Pinch of Salt, 1 tsp Vanilla.  Add the fruit mixture to dish and dot with 2 Tbl UnSalted Butter cut into pieces.  Top with crust.  Tuck in the edges.  Slightly beat 1 Egg and brush onto crust.  Add the dots you cut out and brush with egg.  Dust with Sanding Sugar.  Place in oven with a small sheet pan on the shelf below to catch juices that may drip.  Bake for about 1 hour until crust is golden and fruit is bubbly.
Remove from oven and serve warm or room temperature with French Vanilla Ice Cream!

Chicken Cacciatore

This recipe comes from Cooking Light, Jan/Feb 1995.  I have made a few changes to it though.  This recipe is prefect for a large groups or as part of a buffet.  It's also perfect if you are expecting guests to arrive from out of town, for instance, you can have it ready and with a quick 10-15 minute warm up during a cocktail, dinner is done.  Warm a loaf of bread and serve with a salad.  This is also an easy meal for a college student to make and it is delicious as a leftover.  If you are cooking for yourself, eat this meal twice and freeze the rest for another week.

Rinse and pat dry with paper towels 6 Boneless Skinless Chicken Thighs.  S & P both sides.  Heat large pot over medium high heat.  Add 1 Tbl Olive Oil.  Add chicken and cook for 7 minutes on each side, turning only once.  While chicken is cooking prep vegetables.  Slice thinly 1 Cup Mini Bella Mushrooms, Slice Thinly 1/2 Onion, and 2 pressed garlic Cloves. 

Remove chicken and place on a plate.  Add vegetables to pot and cook for 5 minutes stirring all the while.   Add 1/2 Cup Pinot Noir, 1/2 tsp Oregano, 1/4 tsp Red Pepper Flakes, 1 28oz Can Crushed Tomatoes.  Cook for about 10 minutes and return chicken to pot.  Get a pot of water going for pasta.  Once it boils, add salt and pasta.  Give it a stir and cook uncovered until just done.  Drain and place on platter.  Top with chicken and sauce.  Enjoy with the remaining Pinot Noir!

Egg Salad Sandwiches

The other day, I called my son for lunch and before I got back to the kitchen, he was already eating the presentation plate I photographed!  Lucky for me I was done taking pictures.  'Tis true, we eat with our eyes and he ate it all but one tomato slice.  The next day he wanted "the same sandwich he had for lunch yesterday".  That's my strong and growing boy!  He is not the best carnivore, yet, so protein has to come in other ways! 
Hard cook 1 1/2 Eggs per person by adding eggs to a pan, covering with cold water and cooking for 18 minutes after coming to a simmer.  I like to cook my eggs until just done and a pretty yellow color with no green.  Immediately, dump some of the water and add cold water until the eggs cool down.  Keep doing this until they are cool enough to handle.  Peel and rinse to further cool.  Looking at an egg slicer, you'll see you can cut eggs in 2 directions.  Cut in 1 direction and rotate 90 degrees and cut in the other direction.  Place in a bowl.  Add about 1/2 Tbl Mayonnaise per Egg, 1/2 tsp Mustard per Egg, Freshly Ground Pepper, and a few dashes of Lea and Perrins Worcestershire Sauce per egg.  Fold together gently with a rubber spatula until combined.  Don't over mix.  You be your own judge but I don't feel you need any salt for mustard tends to be salty.  If you need more of any ingredients, add them slowly tasting with a clean spoon after each addition.  It's nice to get it right the first time, otherwise the mixture gets too over mixed and looks like deviled egg filling.  Place in refrigerator and serve cold! 
Pictured, I cooked 2 strips of Bacon per Sandwich and served on soft onion rolls.  For a busy night, make this ahead, have the kids set up a buffet, and let everyone serve themselves.  You can offer Jumbo Olive slices, too.  I got that from my room mate in Atlanta who made her egg salad that way.  Thanks A!  I was never a fan of celery or onion in my egg salad but here's a chance to offer it.  Thinly slice red onion and dice celery and let everyone add their own.  Very budget friendly while pleasing all, small or tall!

Zucchini Bread

It's summer and what to do with that oversized Zucchini from your garden...or your neighbors?  Make bread, that's what.  Last summer my father in law brought over some beautiful vegetables and the zucchini was huge.  I immediately thought to make bread with it.  It's a simple recipe going back to 7th grade food class when we made muffins.  Measure dry onto one bowl, measure wet into a measuring cup, add together mixing until just combined.  Bake and what a wonderful treat!

Preheat oven to 375.  Butter a 9.25 x 5.25 x 2.75 Wilton bread loaf pan.  Wash and cut the Zucchini into 4" long pieces.  Using a mandolin or the down and dirty version, the V-Slicer, with the cut side facing the blade, shred the zucchini using the 1/8" blade so you have match stick sized shreds.  You'll need about 2 1/2 cups of Zucchini.  

This is my own recipe.  In a bowl, mix together 3 Cups Flour, 2/3 Cups Packed Brown Sugar, 1/3 Cup Sugar, 2 tsp Baking Powder, 1/2 tsp Baking Soda, 1 tsp Kosher Salt, a double pinch of Cinnamon, a touch of Cardamon, and a few grinds of fresh Nutmeg.  Hand mix with a wire whip to combine ingredients.  Set aside.  In a 2 cup measuring cup begin stacking these ingredients, it'll save on the cleanup!  1/2 Cup Canola Oil, 1/4 Cup Milk, 1/4 Cup Sour Cream (add sour cream to the cup until line comes to 1 Cup), and 2 Eggs.  Mix with a fork until the egg is broken up and the sour cream is distributed.  Add zucchini to the bowl with dry ingredients.  Add the wet to the bowl and mix with a wooden spoon or rubber spatula until combined.  The batter will seem a bit sticky and possibly slightly dry but not to worry, zucchini is a watery vegetable and will make it all good in the end!  Place in oven and reduce heat to 350.  Bake for 1 hour 15 minutes until it is fragrant and the bread pulls from tsothe side of the pan.  Enjoy any time during the day with butter or an orange flavored cream cheese.  Best right out of the oven.  For reheating, I like to cut thick slices and warm in the toaster.