Raspberry Turnovers with Toasted Almonds & White Chocolate

This is a simple and delicious recipe.  I made these to bring to a New Year's Eve party.  I love to mix fresh fruit, nuts, and chocolate in my desserts.  An added bonus, kids can make these!!  This recipe will make 18 miniature turnovers. 
First, thaw 1 Package of Frozen Puff Party Sheets for at least an hour.  Using a pizza wheel, cut the sheets into 9 squares.  You can either roll the dough and cut -or- cut and roll.  The idea is you need squares.  I like to use a traditional French Rolling pin and after years of practice, I can use the tapered design to add pressure when needed to manipulate the shape I need.

While the dough is thawing get your work station ready.  Toast about 1/2 Cup of Sliced Almonds in a 1/2 Tl Butter until browned and fragrant.  Rough Cut 2oz White Chocolate.  Count out Fresh Raspberries, 1 large or 2 small per turnover, and lightly press down with the tines of a fork to flatten the berries.  Pour 1/2 Cup Heavy Cream in a dish and have a clean pastry brush ready.  Place 1/4 Cup Oatmeal in a small dish.  Preheat oven to 400.  Cut parchment to line 2 sheet pans. 

Once dough is rolled to a square, brush the outer edge with cream.  Stack a berry, a piece of chocolate, and a few nuts in 1 corner, inside the cream.  Fold the dough on the diagonal (without poking a hole in the dough.)  Using the tines of a floured fork, press the edges so they are firmly closed.  Set turnover on the parchment lined pan leaving at least an inch between all sides.  Brush the top with cream and add Sanding Sugar or in my case, Oatmeal...or even both!

Bake in the center of the a hot oven for approximately 12-15 minutes or until golden brown.  Let them cool before trying to store them.  If you are going to eat one right away remember the fruit is very hot but they are delicious right out of the oven.  Again, the bonus, making these with children will teach them counting and geometry skills!

Applewood Smoked Bacon Wrapped Pork Loin with a Honey Mustard Glaze

I brought this to a New Years Eve party a few nights ago.  It was cooked here and carved there.  Here's my recipe for Applewood Smoked Bacon Wrapped Port Loin. 



I bought an entire Pork Loin.  It was about 10 lbs and cost about $20.  You can clearly see it can serve a lot of people.  I cut it into 3 pieces, a 2 lb roast for later use and I cut the remaining piece in two so they would fit into one of my roasting pans, side by side, without touching. 

Preheat oven to 350.  Mix together, 1/4 Cup Honey, 3 Tbl Stone Ground Mustard, a Splash of Red Wine Vinegar and White and Black Pepper to taste.  I purposely didn't add salt to the mixture.

I scored the fat side of the loin to give it "some teeth" because I wanted the glaze to permeate the meat and for the bacon to stay put when I carved it.  I think the idea was successful. 

Lightly coat the meat with some of the glaze. 







Next, count out the number of strips of bacon needed, about 4 per loin as pictured, and cut it in half.  I used good quality Thick Sliced Applewood Smoked Bacon.  Drape the bacon over the honey glazed side.  Using kitchen string, tie the meat to hold the bacon in place.  If you look at the picture you can see how to do it.  First, you loop once around and tie it off.  Next as you go along, twist the string away from you, before looping around so it self loops.  Continue on until you get to the end and tie it off.  Butchers used to tie in this manner, but now they use stretchy elastic string that destroys your handy work when you remove it, so I always opt to tie my own.  If all else fails, loop it around and feed the string through to self loop.  The result should be that you use one continuous string.

Place the loins in a roasting pan and Glaze again.  Season with Pepper and a small amount of Kosher Salt to taste.   If you want to make a pan sauce, add a quartered onion for flavor.  I served mine with the au jus as to not compete or over power the honey glaze.  Place in the oven for a total of 1 hour and 15 minutes.  After 45 minutes, I glazed for a final time.  NOTE: For the last 15 minutes of cooking time, turn the oven up to 400 to crisp up the bacon.  Let rest for 15 minutes before carving.  Remove the string once it is ready to carve keeping the bacon in tact.  Using a very sharp knife, carve as thinly as possible, still getting full slices of meat.  This ways it's tender and easy to eat.

You can serve as an entree or with small rolls for sandwiches.  It's very versatile and goes with many side dishes.  What's best is that you can serve this dish at all times of the year.   And like your favorite jeans, you can dress it up with holiday fare or dress it down with barbeque style sides.  Happy New Year and may 2013 bring you joy!

The Toasted Ham and Cheese Sandwich

When I was in High School in NY State, I worked at a place called Carroll's Hamburgers. It was probably the best job I ever had.  I have friends, whom I worked with who will attest to that, and they are very accomplished in their current careers.  There was just something about the managers and the crew, the sales goals and inventory, the nightly clean up of a well oil machine where I don't think there was a single ruffle of personalities.  It was a harmonious place that thrived on doing a job well, to the letter of a T.  It closed one year on a Christmas Eve after an incredibly busy day.  That was a sad day for us all but those memories stayed with anyone who worked there.  There was the day shift for the kids who finished school early and the night shift for those who played sports.  We picked each other up and drove each other home when work was done.  We raced in like fools and clocked in, in the nick of time, and we worked diligently to get done on time.

This was in the days when the uniforms were washed and dried for you at work.  Though we had names on them, I would pull Vicki's uniform out of the dryer and wear it because her waist was small and I had to pin all of the others to keep them up.  These were also in the days where you had to go outside to enter the rest room and it was unheated.

This chain came after the original McDonald's but at the time, we didn't have McDonald's, that came later.  The fries were different and they served Club Burgers which you know better as the Big Mac, but again different.  The Club Sauce was a different recipe.  We used to make our own inventions during break time.  We took their ingredients and made new products with them.  One of my favorites was a "dreamsicle."  At that time we mixed the milk shakes and if you added orange syrup to the vanilla milk shake you, got a Dreamsicle and it was tasty.  We also had Randy or Dan, who by the was were the fastest guys around on the grill, grill onions or put Club Sauce on Double Hamburgers making a new sandwich.

One unadvertised menu item but wasn't fairly well known was the "Toasted Cheese."  It was where  the bun was grilled, cut side out, with cheese in the center.  We charged less than a hamburger so it was economical.  There was a girl in my HS class that couldn't have been more than 5' tall.  She dated a Basketball player who couldn't have been less than 6"6" tall.  They knew of the Toasted Cheese, in fact I daresay, they had fast food ordering to a science.  When they came in, it was ALWAYS 5 minutes before closing.  They always ordered a bundle of toasted cheese sandwiches and fries cooked hot, no arguing, they wanted to see them go down into the fryer, and milk shakes.

I haven't made one of these, ever.  Last week I cooked hamburgers at home.  I had really good buns that were incredibly fresh.  I had some leftover ham from a previous meal.  I was in a nostalgic mood and decided to make a Toasted Ham and Cheese, with good old fashioned American Cheese, 2 slices in fact.  It tasted as good as it looks. What a great trip down memory lane.

Here is the post I promised you, Dan!

The Shallot

I have loved cooking with Shallots since I was first introduced to them but I don't know when that was.  If you go to the "search section" of my blog, it's on the right side, you can type in Shallots and every recipe that includes them in will come up.  I sneak them in here and there for depth and to create subtle complexities in simple to make recipes.

They are incredibly versatile and can be minced, cut in quarters or cut into slices. They can be sauteed and caramelized, roasted, or served crispy as a garnish. They are found in the produce section of the grocery store, normally sold loose near and around the garlic.  At some stores they are packaged and you have to buy 3 or 4.  They aren't cheap, about $4 a pound, but a little goes a long way.  I particularly like when I can buy them loose because I buy exactly the size and quantity I need.

What I find interesting is that in SE Louisiana they love to refer to Scallions as Shallots.  I think it was Emeril, not really being from here and also a Chef by formal education, who set the record straight for viewers.  When he said Shallots, he meant it.

Recently, I had a discussion with someone who said, Shallots Scallions, they are all the same.  They absolutely are not.  Photographed is a Shallot, cut open.  It is a bulb, has a paper exterior like an onion, has layers like an onion and is best cooked.  It tastes only like a Shallot.  If you haven't tried them in the past, I use them in my Chicken Tetrazzini Recipe.  They can be caramelized and added to the top of a pizza, sliced sirloin steak or a spinach salad.  The uses are endless.  I would have to say that after Salt and Pepper, it is the most important ingredient in my kitchen when it comes to flavor.  This New Year, go buy shallots and you will engage in a love affair that never ends!!

Chateau Rollan de By, 2009

I went to a Bordeaux tasting about two months before Christmas.  I really kept going back to this wine which is 70% Merlot and 20% Cab.  It was full enough to hold up against a Standing Rib Roast but also what I like to consider "drinkable."  Not heavy on the tannins but not wimpy either.

My husband kept referring to this wine as a Pinot Noir, though I didn't agree based on the bottle shape alone, but if you like the lighter dry pinots, this may be a wine for you...if you can find it.


 At the time of the tasting, I was going to wait to buy it and was told it had done well and that less than 1 case remained of the 6 they got in.  At least locally, I'm not sure I can get more.  This wine was around $30 and during dinner, seven of us killed three bottles in no time.

You can research the winery in France, it truly looks lovely as was the wine!!

Centerpiece for Christmas Dinner Done!

Every year I do something different for the table.  This year was fun!!!  I already owed everything I used except for the center candle holder.  I think I spent about $10 on the silver reindeer base and since I like to have candles behind glass, I bought a globe at the same time that fit perfectly! 

 The greenery was free, I just went clipping in the yard! The flowering plants have water picks to keep them fresh for the next 2 days! 

I set the table with pressed napkins,  silver plate and sterling silver flatware.  We ate dinner on our good china.  I have added some co-ordinating pieces from Pier I so the very young children eat on china as well.  Once the kids are about 9-10 years old, they eat on our good china.  I have globe water glasses that I keep wrapped and in their cardboard carton.  For events like this I can count on having matching glasses for all of my guests.  I delegated filling the water glasses to my son and his 3 cousins.  We decanted the wine before dinner service.  It was a lovely meal and is always fun to use all of our good china and silver.  And sitting around a cozy dinner table with everyone elbow to elbow is always a treat!

Black Forest Crinkle Cookies

Ok, my sister, C, rubbed off on me.  I decided to fit in a new cookie this year though I am very busy at this point.  Truth me known, these will be awesome with Crushed Candy Canes rather than cherries.  Another idea is Toasted Hazelnuts.  If you exclude cherries, though, these will no longer be "Black Forest." This comes from Cuisine at home holiday COOKIES, a magazine I picked up along the way, maybe several years ago.

Preheat oven to 350 and cut parchment to fit 2 sheet pans.  Chop 1/3 Cup dried Cherries and measure 1/3 Cup Semi-sweet Chips.  Sift 3/4 Cup Powder Sugar into a flat bowl or on a plate.  Set these things aside.

In a bowl, using a wire whip, stir together 3/4 Cup Flour, 3/4 Cup Sugar, 3/4 tsp Baking Powder, 1/4 tsp Salt.  Meanwhile, in a saucepan, melt 1/2 Stick Unsalted Butter.  To the butter add, 1/3 Cup unsweetened Cocoa Powder (like Droste if you can find it but don't use Dutch processed).  Add 1 Egg and 1/2 tsp Vanilla and stir.  Add the flour mixture and stir to combine.  Stir in the Cherries and Chocolate Chips just until combined.

Shape into 1" balls and roll 2 TIMES in the Powdered Sugar.   Arrange on the sheet pans and bake for 12-14 minutes or until the sugar is cracked.  Let cool on pan before removing them.  Store in an airtight container.

NOTE:  Locally, I buy Droste Cocoa Powder at The Fresh Market but they don't always have it.  I bought a box a few months ago for this Christmas knowing they probably wouldn't have it in December since everyone is scrambling to find it.  Another idea it to look at World Markets.

These freeze and the recipe can easily be multiplied.  Merry Christmas!

Holiday Menus and Thier Success

One of my blog goals for this year is to enable a viewer to click on a recipe and then see all the recipes that accompany the flavors.  It's very easy to "get down a rat hole" as I like to call it.  That's when you think of all the things you'd like to serve and then when it's said and done, everything looks alike, is cooked in the same manner, or tastes similar.  The odd thing about this is you don't see it coming until the moment all the food is served.  You can laugh, we've all done it AND we've all attended events where it's been done.

I have a post describing how to entertain successfully and for ease in finding it, I added a tab "Entertainment".  In plain English, I describe how to throw a successful party.  Number One on the list begins as my mother taught me...well with a list....several lists, actually.  Organization is key and a list(s) will produce just that. One of the main ingredients is to think of your menu as a matrix.  You need marks in all areas.

Here's what's cooking in my kitchen over the next few days. My father is visiting and arrives tomorrow landing at 5pm.  I have to drive about an hour each way to and from the airport.  On Christmas Day we are expecting 9 adults and 7 children for drinks then 7 adults and 5 children for dinner.

Sunday Night (arrival night):
Blue Cheese Spread (make a day ahead) and Pretzel Thins with cocktails
Chicken Tetrazzini (Make early in the day and refrigerate)
Fresh Cranberries (Make a day ahead)
Christmas Cookies (Already made)

Christmas Eve
Breakfast:
Belgian Waffles (made to order)
Breakfast Sausage

Lunch:
We will go out for a bite for something light, as I have to pick up my Standing Rib Roast and would love a trip to the gym for a quick work out which are all in the same area.

Dinner:
Edam Cheese and Crackers
Salad
Chicken Marsala over Angel hair Pasta, Barbera D'Alba (Italy)
Fudge Pudding Pie (Make in the morning) with Peppermint Stick Ice Cream and my mother's Hot Chocolate Sauce (recipe not on this site, but will make a day ahead)

Later in the evening, enjoy the tree and lights with a cookie and Homemade Eggnog (recipe not on this site) but you can make my #1 Google Hit, Nutella Martini's.

Christmas Dinner dining table set entirely today.

Christmas
Breakfast:
Scrambled Eggs
Cream Scones (make on Christmas morning)
Peach Ginger Chutney (Christmas Gift for my husband)
Fresh Fruit (Cut up fruit the night before and add banana's in the morning)
Fresh Squeezed Orange and Grapefruit Juice to order.

Lunch:
If anyone needs a bite, leftover Tetrazinni or Broccoli Soup that I made the other day, or anything else in my refrigerator.

5:30pm Hors d'oeuvres:
Cocktails and Hamilton Russell, South Africa
Boiled Shrimp and cocktail sauce (I asked my mother-in-law to bring the shrimp)
Homemade Stuffed Artichokes (make these 1 day ahead, recipe to come)
Mozzarella and Grape Tomatoes with Extra Virgin Olive Oil and Balsamic
Pasta Rollatini (make these 1 day ahead, bake when ready to serve)

7pm Dinner:
Standing Rib Roast (6 Ribs) with Pan Gravy and Horse Radish Cream, decanted, Chateau Roland de By, 2009.
Yorkshire Pudding (recipe to come)
Crispy Dutch New Potatoes (They can be boiled the day before and finished the day of, recipe to come)
Roasted Carrots with Parsley Butter
Sauteed Asparagus with Parmesan
White Chocolate Creme Brulee with Fresh Raspberries, Perrier Jouet.(Brulee can be made a day ahead and Torched or Broiled the day of, Ghirardelli, recipe to come)

December 26th
Will consist of eating our favorite leftovers and me putting up my feet.

Pecan Tassies

This is a wonderful recipe from Cooking Light, November 2000.  I have to admit though, I don't have fat free Cream Cheese nor Fat Free Milk in the house, and whoops, I doubled the Butter, so mine aren't exactly "light" however they are delicious just the same.  You can reduce calories by substituting both or even 1 of them.  These take a little time to make because of the handy work but they make a perfect 24 and I consider that a good quantity.  Invest in a good quality mini muffin tin with 24 cups for times like these.  Mine is a work horse.

What I love best about these is they are small.  I would much rather have a variety of mini desserts of different shapes and tastes, so this will blend well on my cookie tray for the night my father arrives for a Christmas visit.  We get back from the airport at around 6pm so everything will be made in advance.  I am planning on Chicken Tetrazzini, fresh Cranberries, plus Christmas cookies.

Here is the recipe.  My addition is that I add 3 Semi Sweet Chips to each Cup for a taste of chocolate.  I lightly greased each of the cups of my mini muffin pan with Crisco but you can use a cooking spray.  Preheat oven to 350.

For the Crust.  On low speed, blend 1/2 Stick Softened UnSalted Butter (the original recipe called for 2 Tbl of butter)  with 2 oz Softened Cream Cheese.  Add 2 Tbl Milk, a Pinch of Salt, and 1 Tbl Sugar and blend on medium speed for about 30 seconds.  Add 1 Cup of Flour and blend on low until it comes onto a ball.  Remove the dough from bowl, divide into 24 pieces and roll each into a ball.  Flatted each ball with a rolling pin to get it started.  Beginning with the center pinch until you have a disk approximately 3" in diameter.  Place in each of the cups and pinch against the side of the cup making sure it comes to the top.

Next, add 3 Chocolate Chips to each cup.  Finely chop a generous 1/3 Cup Pecans with a sharp knife.  Add about 1/2 tsp to each cup.  For the filling, mix together, 1/3 Cup Corn Syrup, 1/2 Cup Brown Sugar, 1 tsp Vanilla, 1/8 tsp Salt, 1 Egg and 1 Egg White.  Using a wire whip, stir to combine.  I used my 2 tsp scoop and filled until the nuts were covered but if you don't have a scoop, use a teaspoon.  At the end you shouldn't have any filling left.  Bake for 18-20 minutes or until they become fragrant and are golden brown.  Serve on a try with a mini dollop of Whipped Cream or with a dusting of powdered sugar.  Awesome with hot coffee!

Chocolate Cupcakes with Candy Cane Icing

I whipped these up this morning after I was informed at breakfast that treats were still needed for a bake sale I knew nothing about.  Lucky for me I have a well stocked kitchen for times just like these.  I came up with this idea a year ago when I was removing my tree and candy canes remained.  I raced out and bought the peppermint flavoring and well, as you can see, sometimes good things take time.

All in all, we are super impressed with these super delicious cupcakes with my own inventive candy cane icing!  This will do just the trick!!  When I picked up my son today, he told me when he saw them he knew I had made them.  He paid $.50 for one at school, though unbeknownst to him, I made mini cupcakes with the remaining batter and he could've had one for free.

Before I begin, I want to say I used the pictured Wilton Baking Cups for the first time and they worked out perfectly.  The cups allowed me to add a bit more batter than usual and they rose nicely just above the rim of the pan which I think is an appetizing size.

The recipe I always use is Martha Stewart 's One Bowl Chocolate Cake and it comes from my copy of her Baking Handbook.  If you don't own the book, I highly recommend it and at the very least, put it on your Barnes and Noble list and check it out at the book store.  The recipe is on my blog already and it's simple to make and delicious!

When filling my muffin tins for muffins and cupcakes, I always use scoops.  In this case, I was able to use my 3 Tablespoon Sized Scoop and I added batter on top of that using a 2 Teaspoon Sized Scoop.  Adding those measurements together, just shy of 1/4 Cup in case you don't own scoops...BTW, they make great stocking stuffers and they are life savers in the kitchen.  After using my 24 baking cups, I pulled out my mini muffin tin and made an additional 18 mini Cupcakes (pictured) for home. 

Bake the cupcakes and let cool completely before icing.  While they are baking, place 1 Stick of Butter and an 8oz Cream Cheese in a mixing bowl and let it soften for about an hour. Meanwhile, open and crush 6 Candy Canes.  I used my meat tenderizer for this task. 

When the butter has softened, add 8 Tbl Milk.  Begin adding 2 lbs Confectioners Sugar, about 1/2 cup at a time, until you have a stiff icing.  This recipe is very forgiving and you can adjust it depending on the weather.  Add confectioners sugar or milk to get an icing that when piped, will stay put.

Place 1 cup of the cream cheese icing in a small bowl.  Add red food coloring and an 1/8 teaspoon of peppermint  flavoring.

I use a Wilton Plastic pastry bag.  Add the tip you want but for speed and the deep ridges to hold the topping, I used my larger fluted tip. I suppose it has a number but I don't know what it is.  Add the white icing first, then add a dollop of the pink, and then top with white.  When you pipe the icing you will get a random design. 

Top immediately with crushed candy cane.  Additionally, I had crunchy peppermint sprinkles that I added for a little sparkle, but red sugar will works just the same.  Have a Merry Little Christmas with these cheery holiday cupcakes!

Pecan Crisps

I just love this little cookie!  It smells like Christmas to me!!  My mother used to make these and I forgot all about them until she made them one time that I visited a few years ago.  When she opened the tin, I could just smell the chocolate and nuts.  They are small, shinny on top, and very crispy.  A bonus is if you have a special diet, they are gluten free!!

In a thick bottomed sauce pan, add 1/2 Stick Butter and 3/4 Cup Brown Sugar.  Over medium heat stir until the sugar melts.  It should only bubble along the edge.  Add 1/2 Cup Semi Sweet Chocolate and remove from heat.  Stir constantly until the chocolate is melted.  Add 1 Cup Finely Chopped Pecans and stir to combine.  Add 1 tsp Vanilla and 1 Egg and stir until combined.  It should appear a bit like a glossy paste.

Preheat oven to 350.  Foil line 4 sheet pans and lightly butter the foil.  Drop 1 tsp of batter leaving space between the cookies.  They will spread to be about 2" in diameter so leave enough space.  I stagger my rows 3, then 2, then 3, etc.  I get 13 on a sheet pan.  If you don't own 4 sheet pans, throw away the foil and let the pans cool completely before beginning again. 

These bake for 8-10 minutes.  It's easy to burn chocolate cookies.  Once they become fragrant, they are just about done and can only bake for another 30-60 seconds.  These are supposed to cool in the refrigerator but I normally slide the foil, cookies and all, onto my granite counter and it works just fine.  They crisp up once cool.  Store, once cooled, in an airtight container. 

Oil & Vinegar

A few select cities across the country are lucky enough to have a shop of the above name sake.

My tennis team adopted a family this year for Christmas. Yesterday, I bought the bikes the girls requested.  As I exited the shopping mall that houses Sports Academy, I spied a cool logo and neat looking new shop.  I off loaded the bikes at home and returned to explore.

What a cool store it is!!  I told the owner of the franchise that I would like to return to snap a photo next week.  I normally don't actually advertise places around town by way of photography.  I have only mentioned them but this place is really neat and I want (need) it to last. 

In my opinion, the highlight is when you walk in.  On the left, there is a wall lined with hanging glass (obviously imported) dispensers filled with tagged Olive Oils, Grape Seed Oils, and Vinegars.  The idea is this.  You sample them with crusts of bread.  Then you buy your favorites by the 100ml.  They range from $4 to $16 per 100ml.  You pay for the bottles but you save them and return with them clean and dry to refill them something new.

I limited myself to 3 things.  Rich Extra Virgin Olive Oil from South Africa, Chardonnay Balsamic Vinegar and Garlic Grape Seed Oil. 

In addition, there is a myriad of delicacies from all over the world.  Shhh, I bought Imported Blue Cheese Stuffed Olives for my husband's stocking.  I sampled and purchased a Pear and Ginger Chutney which I have visions of being served with Cream Scones! Wow, that may just be Christmas morning breakfast with Freshly Squeezed Valencia Oranges and Scrambled Eggs and perhaps a strip or 2 of Applewood Smoked Bacon.

As I explore the flavors from around the world, I will post my creations so you'll have to check back from time to time.

Creamy Broccoli Soup for Two

We woke to very cold temperatures, my personal favorite kind of late fall day.  It's chilly in the house and I have a cold.  My husband mentioned wanting to go out for broccoli soup.  Lucky for him, I bought a crown of broccoli yesterday...

...going back 6 months ago, this summer I was at the CIA for lunch with my sister and we shared the most silky Cream of White Asparagus Soup.
I have been dying to make something like it since.  About a year ago, I bought a Viking Hand Mixer at half price because they were discontinuing the color red, my kitchen accent color.  I decided I would put it to work on my Creamy Broccoli Soup creation today.

Peel and dice 1 Large Carrot into 1/4" Dice, about 1/2 Cup.  Ciseler 1/2 of 1 Medium Vidalia Onion, about a 1/2 Cup.  Rinse and cut up 1 Broccoli Crown into pieces that will require about the same cooking times.  Heat over medium heat, a tall narrow saucepan.  Add 1 Tbl Olive Oil and 2 Tbl Butter.  Add carrot and onion.  Saute while stirring for about 5 minutes.  Add broccoli and continue to cook for another 5 minutes stirring frequently.  Season to taste with White Pepper and Kosher Salt.  Add (1) 14 1/2 oz of Canned Chicken Broth.  Add 1 Tbl uncooked Barley for a thickener.  NOTE: You can use 1 diced potato or 1 Tbl of uncooked Rice instead.  Cook at a low simmer until the vegetables are tender.

Using the hand blender, blend the soup until is is creamy.   If you don't have one, add soup to a blender in batches and blend until smooth.  Add back to the pot.  Add 1/4 Cup 1/2 & 1/2 and 1/4 Cup Milk for a creamed version.  Heat until hot but don't boil the soup after adding the milk and cream.

Ladle the hot soup into large bowls and garnish with grated cheese and (crumbled bacon if you have some on hand)! I checked my receipt, the broccoli cost about $.50, so all in all, this soup cost approximately $1.50 and took about 30 minutes to make.  Compare that to going out, sometimes you just have to stay in.

It's October 2019.  I made this again last month top left hand photo.  I had a bag of Pumpkin Seeds as well as Pumpkin Oil.  I decided to roast a handful of seeds in the oil and and top with the crunchy flavorful seeds as well as add a few drops of the oil here and there!  Compared to my original presentation, wow, upped the game.  Delicious results.

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.

Individual Oven Baked Eggplant Parmesan

Looks simple enough, right?  I made up this Oven Baked Eggplant Parmesan recipe because I wanted individual eggplant Parmesan that didn't absorb lots of olive oil.  Eggplant is like a sponge and if you cut it and immediately cook it, you'll have to use lots of oil.  When you salt it before cooking and let the water drip out, it will cook without much oil at all.  If you are short of time, this is a good alternative.

Preheat Oven to 375.  Line a sheet pan with parchment paper.  To 2 flat bottom bowls, for example pasta plates, add 1/4 Cup Olive Oil to one and 1/2 Cup Italian Seasoned Bread Crumbs to the other.  Peel and cut 2 Medium Eggplants into 1/2" slices. Dip the Eggplant into the oil then into the bread crumbs.

Place on the sheet pan.  Lightly season with Salt and Pepper to taste.  Place in the oven for 40-45 minutes.  About 1/2 way through cooking, flip the eggplant over and bake until it is golden brown.  Up til now can be done up to a few hours in advacne.  When ready to eat,  add 1 Tbl of Marinara and top with 1 Tbl  Mozzarella Cheese.  Place back into the oven until the cheese is melted or you can load it up and bake until the cheese is brown.  These can be served as a side dish, placed on top of pasta with marinara, or even served on a soft roll and eaten as a sandwich.  All in all, for my first crack at, they were quite tasty!!

Apple Crisp

My son has been raving about the fruit crisp that is served at the school cafeteria.  I have never made one before but thought I would give it a try. I sort of made up the recipe with some inspiration from a William-Sonoma Pie and Tarts book that I own.  I am going to post the recipe with my proposed changes vs. what I did and photographed yesterday.

I only had 3 apples and I could've used 4 or even 5.  The dish I used was too small in the length and width, which made the crumbly crust a bit thick. The juices didn't get a chance to bubble up through the crust, a look I think is appetizing  not to mention, the caramelized sugar that bubbles through is always yummy.  This recipe is quick to make, apples are readily available, and this dessert can bake while you make dinner so it's still warm. Perfect for this first day of fall.

There are a myriad of ways to amend this so let's simply call this a jumping off point. Changes can be in the spices (cinnamon, nutmeg, cardamon, and vanilla) or the sugar source (brown sugar, molasses, maple syrup, cane sugar) or in the ingredients (the fruit itself, raisins, nuts) and I am sure there are more, but you get the idea.

Preheat the oven to 375.  Dice 1/2 Stick Unsalted Butter so it warms to room temperature.  Set this aside until the crumble is together.   In a bowl, mix together to combine 1/2 Cup Flour, 1/4 Cup Brown Sugar, 1/2 Cup Oatmeal, 1/4 Tsp Cardamom, 1/2 tsp Cinnamom, Freshly Ground Nutmeg to taste.  Using your fingers, blend in the diced butter until the butter is hidden.  Set aside
Core and section 4 large or 5 small Apples, I used Pink Lady's.  Dice to 1/2" cubes.  On the stove, heat an empty pan over medium heat and add 1/2 Stick Unsalted Butter and 1/2 Cup Sugar.  Once the butter melts, immediately stir in the apples and cook for about 5 minutes.  Add 1/2 tsp Vanilla and 1/4 tsp Cinnamon.  Remove from the stove and stir in 4 tsp Flour.  Pour apples in a buttered rustic looking casserole dish or even individual ramekins.  Top with the crumble but if it's going to completely cover the apples with too thick a layer, don't use all the crumble.  Bake for 40-45 (ramekins more like 25) minutes until golden and bubbly.  Serve warm with a small scoop of vanilla bean ice cream.  If you want to experiment and want to practice your creativity, this dessert is for you!