Spring is in the air - and so is the pollen. Sneeze, sneeze, sniffle, sniffle.
With spring in full swing most of us are looking at our last chance to shed a few pounds before summer rolls around. Unfortunately, I have a little more than a few pounds to get rid of. And I hate dieting - with a passion. I love good food. Most diet food is not good.
If you'll remember from one of my earlier posts I also love creme brulee. Well, I've found a recipe that will allow me to have creme brulee and diet at the same time. No, really - this recipe has half the calories of a traditional creme brulee. What could be better than the dessert I love in diet form but with the bascially the same flavor? Actually this recipe tastes a little more like a Spanish flan or creme caramel. But it's still a custard and that works for me.
Light N'breezy Creme Brulee
3/4 cup 2% evaporated milk
1/4 cup cream
1 cinnamon stick, crushed
3 egg yolks
3 tablespoons granulated sugar
1/4 teaspoon vanilla
pinch of salt
4 teaspoons brulee sugar (see recipe below)
Preheat oven to 300 degrees F. Arrange 4 (4-ounce) shallow ramekins in a pan large enough for a hot water bath.
Combine evaporated milk, cream and cinnamon stick in a saucepan. Stir over medium heat to the boiling point (about 2 to 3 minutes total). Allow to cool for at least 10 minutes.
In a small mixing bowl, whisk the yolks, sugar, vanilla and salt until smooth, brickly stirring rather than beating. Drizzle in the milk mixture, stirring constantly. Blend well, strain through a fine sieve, and pour the mixture evenly into the ramekins. Bake in the hot water bath for about 35 minutes. When done, the centers should jiggle slightly when shaken. Remove from the oven and allow to cool in the water. When almost room temperature, transfer the ramekins to the fridge, covering them with wrap and chill at least 2 hours.
When ready to serve, sprinkle the surface of each custard with 1 teaspoon of brulee sugar. Torch until carmelized.
Brulee Sugar
1 cup light brown sugar, firmly packed
1 cup granulated sugar
Spread the light brown sugar on baking parchment on a cookie sheet or jelly roll pan. Place in a low oven (about 200 degrees F) for at least 35 minutes or until it becomes very crisp and crumbly. Remove from oven and cool completely to room temperature. Rub chunks of the dried sugar through a course strainer until as much of it as possible is finely sieved. Mix the dried brown sugar with the granulated sugar and store in an airtight container. As it will not spoil, it will be ready for several batches of creme brulee whenever you should need it.
Thursday, April 15, 2010
Tuesday, April 13, 2010
Comfort Food
Today while walking my dog Shadow I passed a lilac bush in the yard of a neighbor. It's in full bloom and as I stopped to smell the lovely fragrance I was reminded of my grandmother. She had lilacs in her yard as I was growing up and that scent always reminds me of her. Her memory put me in the mood for some good all fashioned grandma-style comfort food. And nobody did grandma comfort food like Agnes & Muriel's Cafe. I'm so sad that they are no longer around but one good thing remains - I have the offical cookbook. These recipes have been made a little healthier than our grandma's versions were and some are a little trendier too. But they are all still really good ... and comforting.
So pick a night to reminisce - cook this meal and think of your grandma.
Turkey Meatloaf
1 medium yellow onion, peeled and very finely chopped
2 eggs
1/3 cup catsup
1 tablespoon soy sauce
1/2 teaspoon salt
1 1/2 teaspoons black pepper
1 cup breadcrumbs
1 cup quick oats
1 cup hot milk (skim or whole)
2 pounds ground turkey meat
parchment paper or nonstick cooking spray
Line a large loaf pan with parchment paper or spray liberally with nonstick cooking spray and set aside.
Preheat oven to 350 degrees.
Combine onion, eggs, catsup, soy sauce, mustard, salt and pepper in a small mixing bowl. Stir well and set aside. In a large mixing bowl mix breadcrumbs, oats and hot milk. Stir well. Add turkey to breadcrumb mixture and stir to combine thoroughly. Add onion mixture to turkey and stir well. Make sure to incorporate all of the onion mixture into turkey mixture. Pat turkey mixture into loaf pan. Bake 1 1/2 hours or until center of meatloaf reaches 160 degrees on a meat thermometer.
Remove from oven and allow meatloaf to rest 10 minutes before serving.
Fried Green Tomatoes
4 medium-sized green tomatoes
2/3 cup egg wash
1 1/2 cups Green tomato breading (see recipe below)
vegetable or canola oil for frying
Slice green tomoatoes 1/4-inch thick and set aside. In a large skillet, heat 1/2 inch of oil over medium heat. While the oil is heating, dip each slice of tomato into agg wash and then coat each tomato well with breading. Fry each tomato until golden, about 4 minutes per side.
Egg Wash
2 eggs, beaten
1/3 cup milk
In a small mixing bowl, whisk ingredients together until light golden and fluffy. Dip food thoroughly in egg wash before dredging in dry ingerdients and frying in oil or butter.
Green Tomato Breading
1 cup Bisquick
1 cup prepared cornbread mix
2 teaspoons celery salt
2 teapoons black pepper
2 teaspoons granulated garlic
In a medium mixing bowl, stir all ingredients together. Dredge tomatoes first in egg wash and then in breading to coat well before frying.
Real Mashed Potatoes
2 pounds red potatoes
1 tablespoon salt
4 tablespoons butter
1/2 cup half-and-half
salt and black pepper to taste
Wash the potato skins well. Do not peel. Cube the potatoes into 2-inch chunks. If the potatoes are too small, they will taste waterlogged after cooking. Do not wash the potatoes after cubing.
Bring a 4-quart or larger pot of water to boil and add 1 tablespoon of salt. Add the potatoes and boil until just tender, about 20 minutes. Drain well. Return potatoes to the warm pot and mash using a potato masher (or a mixer at low speed). If using a mixer, do not overbeat or the potatoes will be gluey. Add the butter and half-and-half, blend well. Taste and add salt and pepper if desired.
So pick a night to reminisce - cook this meal and think of your grandma.
Turkey Meatloaf
1 medium yellow onion, peeled and very finely chopped
2 eggs
1/3 cup catsup
1 tablespoon soy sauce
1/2 teaspoon salt
1 1/2 teaspoons black pepper
1 cup breadcrumbs
1 cup quick oats
1 cup hot milk (skim or whole)
2 pounds ground turkey meat
parchment paper or nonstick cooking spray
Line a large loaf pan with parchment paper or spray liberally with nonstick cooking spray and set aside.
Preheat oven to 350 degrees.
Combine onion, eggs, catsup, soy sauce, mustard, salt and pepper in a small mixing bowl. Stir well and set aside. In a large mixing bowl mix breadcrumbs, oats and hot milk. Stir well. Add turkey to breadcrumb mixture and stir to combine thoroughly. Add onion mixture to turkey and stir well. Make sure to incorporate all of the onion mixture into turkey mixture. Pat turkey mixture into loaf pan. Bake 1 1/2 hours or until center of meatloaf reaches 160 degrees on a meat thermometer.
Remove from oven and allow meatloaf to rest 10 minutes before serving.
Fried Green Tomatoes
4 medium-sized green tomatoes
2/3 cup egg wash
1 1/2 cups Green tomato breading (see recipe below)
vegetable or canola oil for frying
Slice green tomoatoes 1/4-inch thick and set aside. In a large skillet, heat 1/2 inch of oil over medium heat. While the oil is heating, dip each slice of tomato into agg wash and then coat each tomato well with breading. Fry each tomato until golden, about 4 minutes per side.
Egg Wash
2 eggs, beaten
1/3 cup milk
In a small mixing bowl, whisk ingredients together until light golden and fluffy. Dip food thoroughly in egg wash before dredging in dry ingerdients and frying in oil or butter.
Green Tomato Breading
1 cup Bisquick
1 cup prepared cornbread mix
2 teaspoons celery salt
2 teapoons black pepper
2 teaspoons granulated garlic
In a medium mixing bowl, stir all ingredients together. Dredge tomatoes first in egg wash and then in breading to coat well before frying.
Real Mashed Potatoes
2 pounds red potatoes
1 tablespoon salt
4 tablespoons butter
1/2 cup half-and-half
salt and black pepper to taste
Wash the potato skins well. Do not peel. Cube the potatoes into 2-inch chunks. If the potatoes are too small, they will taste waterlogged after cooking. Do not wash the potatoes after cubing.
Bring a 4-quart or larger pot of water to boil and add 1 tablespoon of salt. Add the potatoes and boil until just tender, about 20 minutes. Drain well. Return potatoes to the warm pot and mash using a potato masher (or a mixer at low speed). If using a mixer, do not overbeat or the potatoes will be gluey. Add the butter and half-and-half, blend well. Taste and add salt and pepper if desired.
Sunday, April 11, 2010
Late Easter Entry
Several years ago my friends Tara Ann and Julie started having the girls (and some guys) over for an Easter Egg decorating party. It was so much fun. There are a lot of creative folks in the group and some very nice eggs came out of those parties. Tara Ann and Julie moved to Phoenix late last winter so we've been holding the party in their honor the last two years. Tonight I'm sharing three favorite recipes in celebration of the Easter Egg party we held last weekend: Egg Salad, Deviled Eggs and Julie's Spicy Asian Slaw.
I don't use a recipe when I make egg salad or deviled eggs - they've been a staple in our family for so long I make them like grandma used to - I eyeball it. The recipes I'm providing here are adapted versions that I found on foodnetwork.com. The slaw recipe came from Julie.
Egg Salad
12 large eggs
1/2 cup mayonnaise
2 tablespoons pickle relish (sweet or tart, depending on your taste)
2 tablespoons mustard (yellow or whole-grain, depending on your taste)
1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 teaspoons kosher salt
Freshly ground black pepper
Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into chunks.
In a large bowl, mix together the pickle relish, mayonnaise, mustard, lemon juice, and salt.
Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.
Deviled Eggs
12 eggs
4 tablespoons mayonnaise
2 teaspoons yellow mustard
2 teaspoons sweet relish
Salt
Pepper
Paprika, for dusting
Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12minutes. Remove eggs and and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely. Dust tops with paprika. Refrigerate. Serve cold.
Julie's Spicy Asian Slaw
4 tablespooons rice vinegar
3 tablespoosn soy sauce
2 tablespoons sesame oil
1-2 teaspoons sugar (optional, the cran-raisins add some sweetness)
16 oz bag of coleslaw
1/2 teaspoon of red pepper flakes
1-2 shakes of cayenne pepper
3/4 cup of cran-raisins or raisins
1/3 cup thinly sliced green onions (2-3 stalks)
1/3 to 1/2 cup cilantro to taste
1/2 to 3/4 cup walnuts, peanuts or cashews (not salted)
Combine vinegar, soy sauce, sesame oil, pepper flakes and cayenne pepper. Mix well. Add cran-raisins, coleslaw, green onions and cilantro. Toss well. Chill 1 hour to 24 hours.
I don't use a recipe when I make egg salad or deviled eggs - they've been a staple in our family for so long I make them like grandma used to - I eyeball it. The recipes I'm providing here are adapted versions that I found on foodnetwork.com. The slaw recipe came from Julie.
Egg Salad
12 large eggs
1/2 cup mayonnaise
2 tablespoons pickle relish (sweet or tart, depending on your taste)
2 tablespoons mustard (yellow or whole-grain, depending on your taste)
1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 teaspoons kosher salt
Freshly ground black pepper
Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into chunks.
In a large bowl, mix together the pickle relish, mayonnaise, mustard, lemon juice, and salt.
Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.
Deviled Eggs
12 eggs
4 tablespoons mayonnaise
2 teaspoons yellow mustard
2 teaspoons sweet relish
Salt
Pepper
Paprika, for dusting
Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12minutes. Remove eggs and and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely. Dust tops with paprika. Refrigerate. Serve cold.
Julie's Spicy Asian Slaw
4 tablespooons rice vinegar
3 tablespoosn soy sauce
2 tablespoons sesame oil
1-2 teaspoons sugar (optional, the cran-raisins add some sweetness)
16 oz bag of coleslaw
1/2 teaspoon of red pepper flakes
1-2 shakes of cayenne pepper
3/4 cup of cran-raisins or raisins
1/3 cup thinly sliced green onions (2-3 stalks)
1/3 to 1/2 cup cilantro to taste
1/2 to 3/4 cup walnuts, peanuts or cashews (not salted)
Combine vinegar, soy sauce, sesame oil, pepper flakes and cayenne pepper. Mix well. Add cran-raisins, coleslaw, green onions and cilantro. Toss well. Chill 1 hour to 24 hours.
Thursday, March 25, 2010
Lakehouse Sweet Treat
This weekend "the girls" are all going to stay on Lake Martin for a belated birthday celebration. My friend Marcia's sister has a house on the lake large enough to hold us all - it should be a fun weekend. One of the things I loved to do as a kid was roast marshmallows around the campfire when my family went camping at Sutton Lake in West Virginia. We've grown up a little since then and will be staying in upgraded accomodations but the thought of having s'mores still appeals. Tonight I'm sharing a grownup version of that American picnic/campfire classic. This recipe combines my favorite dessert with a childhood memory. No campfire required here - but a kitchen torch will come in handy.
S'more Creme Brulee
1 cup regular whipping cream
3 egg yolks
1/4 cup granulated sugar
1 teaspoon vanilla
Pinch of salt
2 graham crackers (2 1/4 x 6 inches)
1 tablespoon butter
2 tablespoons finely chopped walnuts or pecans (optional)
1 thin Hershey's milk choocolate candy bar
1 small jar marshmallow creme
Preheat over to 300 degree F. Measure the 1 cup of cream into a small saucepan and stir over low heat, just to the boiling point. Set aside.
In a small mixing bowl, stir together the egg yolks, sugar, vanilla, and salt until well blended and fairly smooth. Do not whip.
Add the warmed cream into the egg mixture, little by little, stirring well during each addition, until both are completely blended. Pour the mixture through a fine strainer. Lightly butter 4 round, tall ramekins (4 ounce). Place them in a hot water bath and fill each evenly with the custard mixture. Bake for 40 to 45 minutes.
Remove from the water bath and cool to room temperature. Cover with wrap and chill in the refrigerator from 2 hours to 2 days before using.
When ready to serve, preheat oven to 375 degrees F. Cut each graham cracker into two squares and lightly brush both sides with butter, distribute pieces of the candy bar on top of all four pieces, place on a baking sheet and heat for 10 minutes in the oven. While these are heating, chop the nuts.
To assemble the desserts, place a chocolate covered cracker on each dessert plate and unmold a chilled custard on top of it. Sprinkle with nuts and then top with a dollop of marshamallow creme. Torch the marshmallow creme until a light golden crust forms. Serve immediately.
S'more Creme Brulee
1 cup regular whipping cream
3 egg yolks
1/4 cup granulated sugar
1 teaspoon vanilla
Pinch of salt
2 graham crackers (2 1/4 x 6 inches)
1 tablespoon butter
2 tablespoons finely chopped walnuts or pecans (optional)
1 thin Hershey's milk choocolate candy bar
1 small jar marshmallow creme
Preheat over to 300 degree F. Measure the 1 cup of cream into a small saucepan and stir over low heat, just to the boiling point. Set aside.
In a small mixing bowl, stir together the egg yolks, sugar, vanilla, and salt until well blended and fairly smooth. Do not whip.
Add the warmed cream into the egg mixture, little by little, stirring well during each addition, until both are completely blended. Pour the mixture through a fine strainer. Lightly butter 4 round, tall ramekins (4 ounce). Place them in a hot water bath and fill each evenly with the custard mixture. Bake for 40 to 45 minutes.
Remove from the water bath and cool to room temperature. Cover with wrap and chill in the refrigerator from 2 hours to 2 days before using.
When ready to serve, preheat oven to 375 degrees F. Cut each graham cracker into two squares and lightly brush both sides with butter, distribute pieces of the candy bar on top of all four pieces, place on a baking sheet and heat for 10 minutes in the oven. While these are heating, chop the nuts.
To assemble the desserts, place a chocolate covered cracker on each dessert plate and unmold a chilled custard on top of it. Sprinkle with nuts and then top with a dollop of marshamallow creme. Torch the marshmallow creme until a light golden crust forms. Serve immediately.
Tuesday, March 23, 2010
New Orleans Lagniappe
You can't live in New Orleans for any period of time (I lived there for 2 1/2 years) and not walk away without taking a little Cajun or a little Creole with you. Can't explain it but there is something very deep and magical about that city. The city's culture is rich like no other. And the food there is rich too. There's nothing better than a big bowl of real New Orleans gumbo. I say real because "real" gumbo starts with a good roux. I'm not talking about that tomato-based faux gumbo that a lot of restaurants serve. Not to say that a good gumbo can't have tomatos in it. But you don't make a really good gumbo using tomato stock as the base.
This recipe for Seafood Gumbo is an Emeril Lagasse recipe I found on Foodnetwork.com. I made it recently for the annual Pisces Birthday Party. This year we had a fish chowder/soup cook off. Remember I'm the reigning Pisces Birthday Party Chili Cook Off Champion. Well, unfortunately my gumbo did not win the contest but it is still my favorite. I added tomatos and okra and it turned out really good.
Seafood Gumbo
1 batch of light roux, recipe follows
3 quarts of seafood stock
1 pound - 35 count shrimp, peeled and deveined
1 pound lump crabmeat
2 dozen shucked oysters, liquid reserved
1 pound crab claw meat
2 cups chopped onions
1 cup chopped celery
1 cup chopped green peppers
1 cup chopped green onions
1/2 cup chopped parsley
Salt, pepper, and cayenne pepper to taste
2 cups steamed rice
File powder to taste
In a large cast iron pot, heat the light rouz. Season onions, celery, and green peppers with 1 teaspoon cayenne pepper and 2 teaspooons salt. Add to the roux and cook for 5 minutes, or unitl the vegetables are wilted. Add the crab claw meat and the seafood stock and bring to a boil. Reduce heat and simmer for 30 minutes. Add shrimp, oysters, green onions and parsley. Cook for 5 minutes. Add lump crabmeat and season the gumbo to taste. Add the file powder to your liking and thickness. Serve over steamed rice.
Roux
1 cup flour
1 cup vegetable oil
In a black iron skillet, heat the oil over medium high heat until it registers approximately 300 degrees on a deep fryer thermometer. Using a wire whisk, slowly add the flour, stirring constantly until the roux is nutty colored. At this point, the roux is ideal for thickening a light seafood gumbo. Continue to cook this roux over medium heat and you will begin to see it change in color, getting darker and more aromatic. Make sure you constantly stir it so it doesn't burn.
This recipe for Seafood Gumbo is an Emeril Lagasse recipe I found on Foodnetwork.com. I made it recently for the annual Pisces Birthday Party. This year we had a fish chowder/soup cook off. Remember I'm the reigning Pisces Birthday Party Chili Cook Off Champion. Well, unfortunately my gumbo did not win the contest but it is still my favorite. I added tomatos and okra and it turned out really good.
Seafood Gumbo
1 batch of light roux, recipe follows
3 quarts of seafood stock
1 pound - 35 count shrimp, peeled and deveined
1 pound lump crabmeat
2 dozen shucked oysters, liquid reserved
1 pound crab claw meat
2 cups chopped onions
1 cup chopped celery
1 cup chopped green peppers
1 cup chopped green onions
1/2 cup chopped parsley
Salt, pepper, and cayenne pepper to taste
2 cups steamed rice
File powder to taste
In a large cast iron pot, heat the light rouz. Season onions, celery, and green peppers with 1 teaspoon cayenne pepper and 2 teaspooons salt. Add to the roux and cook for 5 minutes, or unitl the vegetables are wilted. Add the crab claw meat and the seafood stock and bring to a boil. Reduce heat and simmer for 30 minutes. Add shrimp, oysters, green onions and parsley. Cook for 5 minutes. Add lump crabmeat and season the gumbo to taste. Add the file powder to your liking and thickness. Serve over steamed rice.
Roux
1 cup flour
1 cup vegetable oil
In a black iron skillet, heat the oil over medium high heat until it registers approximately 300 degrees on a deep fryer thermometer. Using a wire whisk, slowly add the flour, stirring constantly until the roux is nutty colored. At this point, the roux is ideal for thickening a light seafood gumbo. Continue to cook this roux over medium heat and you will begin to see it change in color, getting darker and more aromatic. Make sure you constantly stir it so it doesn't burn.
Monday, March 22, 2010
Wait A Minute It's Cold - Again
What happened to the 70 degree weather? Where did this cold snap come from? Some folks even claimed they saw snowflakes today. I was all ready to bring out the spring and summer recipes but this weather calls for more hearty soup recipes. This one came from my friend Kenna. Enjoy and stay warm.
Beef and Barley Soup
1 lb. Cubed Stew Meat
1 Medium Chopped Onion
2 Cloves Minced Garlic
1 Can (14 ½ oz.) Stewed Tomatoes
¼ Cup Red Wine
2 Tablespoons Olive Oil
1 Beef Bouillon Cube
1 Small Can Sliced Mushrooms (Drained)
½ Tablespoon Worchestershire Sauce
1 Teaspoon Salt
5 Cups Water
8 Ounces (1/2 Package) Pearl Barley (Not Quick-Cook)
1 Cup Tomato Juice
1 Cup Beef Broth or 1 Cup Water w/Another Beef Bouillon Cube)
1/8 to ¼ Cup Additional Red Wine
Brown meat and onion in olive oil. Add garlic and ¼ cup wine and cook for one minute. Add sliced, drained mushrooms and cook one minute. Rinse barley and stir into mixture with 5 cups water, tomatoes, 1 beef bouillon cube, salt, and worchestershire sauce. Bring to boil, stirring occasionally. Then add remaining 1 cup beef broth, 1 cup tomato juice, and 1/8 to ¼ cup additional red wine. Heat thoroughly and serve.
Follow up & Notes: This soup is delicious as is, or add seasoned croutons, spoon over cooked rice, or chow mein noodles. Keeps well in refrigerator for one week. Heat to serve.
Beef and Barley Soup
1 lb. Cubed Stew Meat
1 Medium Chopped Onion
2 Cloves Minced Garlic
1 Can (14 ½ oz.) Stewed Tomatoes
¼ Cup Red Wine
2 Tablespoons Olive Oil
1 Beef Bouillon Cube
1 Small Can Sliced Mushrooms (Drained)
½ Tablespoon Worchestershire Sauce
1 Teaspoon Salt
5 Cups Water
8 Ounces (1/2 Package) Pearl Barley (Not Quick-Cook)
1 Cup Tomato Juice
1 Cup Beef Broth or 1 Cup Water w/Another Beef Bouillon Cube)
1/8 to ¼ Cup Additional Red Wine
Brown meat and onion in olive oil. Add garlic and ¼ cup wine and cook for one minute. Add sliced, drained mushrooms and cook one minute. Rinse barley and stir into mixture with 5 cups water, tomatoes, 1 beef bouillon cube, salt, and worchestershire sauce. Bring to boil, stirring occasionally. Then add remaining 1 cup beef broth, 1 cup tomato juice, and 1/8 to ¼ cup additional red wine. Heat thoroughly and serve.
Follow up & Notes: This soup is delicious as is, or add seasoned croutons, spoon over cooked rice, or chow mein noodles. Keeps well in refrigerator for one week. Heat to serve.
Sunday, March 21, 2010
Everyone Loves Cheesecake - But at a Wedding?
Everybody does love cheesecake - most everybody anyway. And even at a wedding. But the cheesecake recipe I'm posting tonight is not your typical cheesecake. It's savory not sweet. This is another bride favorite from A Southern Tradition Catering. But you could serve this as an appetizer at a party or instead of lox at brunch. You can substitute pureed roasted red pepper for the green bell pepper and Gruyere for the Swiss cheese to change it up a little. I like adding a little fresh dill. This dish can be prepared a day ahead; just cover, refrigerate and bring to room temperature before serving.
Smoked Salmon Cheesecake
2 tablespoons grated Parmesan cheese
2 tablespoons fine dry bread crumbs
3 tablespoons butter
1 cup chopped onion
1 cup chopped green bell pepper
28 ounces cream cheese, softened
4 eggs
1/3 cup heavy cream
1/2 pound smoked salmon, chopped
1/2 cup shredded Swiss cheese
3 tablespoons grated Parmesan cheese
Salt & pepper to taste
Preheat oven to 350 degrees F.
Lightly butter an 8-inch springform pan. Mix 2 tablespoons Parmesan cheese with the breadcrumbs. Sprinkle this mixture into the pan; turn and tap pan to coat inside of pan. Wrap a large piece of foil underneath and up the sides of the pan. Be careful not to tear any holes in the foil.
In a medium skillet or frying pan, melt butter over medium heat. Add onions and green peppers and saute until tender, about 5 minutes. Remove from heat and let cool slightly.
In a large bowl, beat together cream cheese, eggs and cream until well blended. Fold in onions, peppers, salmon, Swiss cheese, 3 tablespoons Parmesan cheese, salt and pepper. Pour into prepared pan.
Place the wrapped springform pan inside a large roasting pan. Place the pans in the oven and pour enough boiling water into the outside pan to come to 2 inches up the side of the springform pan.
Bake until firm to the touch, about 1 hour and 40 minutes. Carefully remove both pans from the oven and turn off the heat. Lift springform pan out of the water and return it to the oven. Let stand in the cooling oven for 1 hour. Transfer to a wire rack and let cool completely.
Spread a layer of sour cream over the entire top of the cheesecake, then pipe the outline of a small diamond pattern with more sour cream. Fill in the diamond shapes with alternating toppings of red caviar, black caviar, chopped egg, capers and chopped red onion.
Smoked Salmon Cheesecake
2 tablespoons grated Parmesan cheese
2 tablespoons fine dry bread crumbs
3 tablespoons butter
1 cup chopped onion
1 cup chopped green bell pepper
28 ounces cream cheese, softened
4 eggs
1/3 cup heavy cream
1/2 pound smoked salmon, chopped
1/2 cup shredded Swiss cheese
3 tablespoons grated Parmesan cheese
Salt & pepper to taste
Preheat oven to 350 degrees F.
Lightly butter an 8-inch springform pan. Mix 2 tablespoons Parmesan cheese with the breadcrumbs. Sprinkle this mixture into the pan; turn and tap pan to coat inside of pan. Wrap a large piece of foil underneath and up the sides of the pan. Be careful not to tear any holes in the foil.
In a medium skillet or frying pan, melt butter over medium heat. Add onions and green peppers and saute until tender, about 5 minutes. Remove from heat and let cool slightly.
In a large bowl, beat together cream cheese, eggs and cream until well blended. Fold in onions, peppers, salmon, Swiss cheese, 3 tablespoons Parmesan cheese, salt and pepper. Pour into prepared pan.
Place the wrapped springform pan inside a large roasting pan. Place the pans in the oven and pour enough boiling water into the outside pan to come to 2 inches up the side of the springform pan.
Bake until firm to the touch, about 1 hour and 40 minutes. Carefully remove both pans from the oven and turn off the heat. Lift springform pan out of the water and return it to the oven. Let stand in the cooling oven for 1 hour. Transfer to a wire rack and let cool completely.
Spread a layer of sour cream over the entire top of the cheesecake, then pipe the outline of a small diamond pattern with more sour cream. Fill in the diamond shapes with alternating toppings of red caviar, black caviar, chopped egg, capers and chopped red onion.
Friday, March 19, 2010
Wedding Food
My niece Megan is in a wedding this weekend and it's reminded me of favorite wedding food. The wedding she'll serve as bridesmaid in is taking place at Canoe in Vinings so you know the food will be fantastic. I'm sure they will be serving something a little more highbrow than the recipe I'm sharing with you tonight but this dish is an all-time favorite of brides who used A Southern Tradition here in Atlanta to cater their weddings. A Southern Tradition is owned by good friends Dorothy and Mitchell and I worked parties and weddings for them as a second job for years in the 90's. It was a great way to earn extra money, learn how to throw a party and the bonus was the great recipes I came away with. Enjoy!
Artichoke Spinach Dip
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
3 cloves garlic, minced
1/2 cup mayonnaise
2 packages (8 ounces size) cream cheese, softened
2 tablespoons lemon juice
1 cup grated Parmesan cheese
Preheat oven to 375 degree F. Lightly grease a 7x11 inch baking dish.
In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.
Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.
Artichoke Spinach Dip
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
3 cloves garlic, minced
1/2 cup mayonnaise
2 packages (8 ounces size) cream cheese, softened
2 tablespoons lemon juice
1 cup grated Parmesan cheese
Preheat oven to 375 degree F. Lightly grease a 7x11 inch baking dish.
In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.
Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.
Thursday, March 18, 2010
Cape Cafe Revisited
How many of you remember Capo Cafe in Virginia Highlands? It was great little Italian restuarant that my friends and I loved to go to in the 80's and 90's. They had many wonderful dishes but our favorites hands down were the Chicken Diablo and the Fettuccine Alfredo. They were both divine. If you were smart and didn't want to have to choose between the two you ordered the Capo Split which gave you a half order of each. Capo Cafe closed in 1998 and I'd often longed for the Split. Last winter my longing came to an end when my friend Suzanne found the recipes online. I recently made the Chicken Diablo and invited everyone over for a trip down memory lane. We cheated a little and used the fettucine alfredo from Trader Joe's. Some of our current friends had never been to Capo's so this dinner served as their initiation into the Split club. Today I'm sharing both the Chicken Diablo and the Capo Cafe Fetticcune Alfredo recipes with you. If you loved Capo's as we did you'll yearn to create your own memory lane experience. If you didn't have the pleasure of visiting Capo Cafe, you are in for a treat with these recipes. I know you will love them. I will warn you though - these recipes will never be included in a healthy eating cookbook. The chicken breast is stuffed with cream cheese, among other things, and the alfreo sauce is loaded with heavy cream. Yeah, like I said - they are divine. Could explain why I was a size 6 back then and a size 12 now. Oh, well it was all worth it.
Mangia! Mangia!
Capo Cafe's Chicken Diablo
Hands on time: 15 minutes Total time: 45 minutes Serves: 4
2 teaspoons vegetable oil
1 cup sliced mushrooms
1/4 cup dry sherry or white wine
1/4 teaspoon nutmeg or to taste
8 ounces cream cheese, softened
1 teaspoon dried thyme
1 teaspoon garlic salt
1 teaspoon dried oregano
4 skinless, boneless chicken breasts
1/4 cup brown sugar
1/4 cup chopped pecans
1/4 cup Dijon mustard
1/3 cup chopped fresh parsley
Preheat oven to 350 degrees. In a small skillet, add the oil. Saute mushrooms with wine and nutmeg until the wine has evaporated and the mushrooms are softened. Set aside to cool. In a bowl, combine cream cheese, thyme, garlic salt and oregano. Add mushrooms and stir to combine.
Pound out each chicken breast until flat. Spread with equal parts of the filling. Roll the chicken and place seam-side down in a baking pan. Bake for 15 minutes. Meanwhile, mix the sugar, pecans, mustard and parsley and spread on top of the chicken. Bake an additional 10 to 15 minutes or until cooked through.
If desired, serve over Capo's Fettuccine Alfredo.
Capo Cafe's Fettuccine Alfredo
Hands on time: 5 minutes Total time: 20 minutes Serves: 4
12 ounces fettuccine
4 tablespoons butter
2 eggs, lightly beaten
3/4 cup heavy cream
3/4 cup Parmesan cheese
Salt and freshly ground pepper
Prepare fettuccine according to package directions.
In a large skillet, melt butter. On low heat, add one egg, whisking constantly to blend. Add the remaining egg, whisking constantly to blend. Gradually, add cream, stirring constantly. When well-blended and warm, gradually add Parmesan. Turn heat up just a little. Stir until well-blended. Add the fettuccine a little at a time and toss until well-coated. Season with salt and pepper to taste. Serve immediately.
Mangia! Mangia!
Capo Cafe's Chicken Diablo
Hands on time: 15 minutes Total time: 45 minutes Serves: 4
2 teaspoons vegetable oil
1 cup sliced mushrooms
1/4 cup dry sherry or white wine
1/4 teaspoon nutmeg or to taste
8 ounces cream cheese, softened
1 teaspoon dried thyme
1 teaspoon garlic salt
1 teaspoon dried oregano
4 skinless, boneless chicken breasts
1/4 cup brown sugar
1/4 cup chopped pecans
1/4 cup Dijon mustard
1/3 cup chopped fresh parsley
Preheat oven to 350 degrees. In a small skillet, add the oil. Saute mushrooms with wine and nutmeg until the wine has evaporated and the mushrooms are softened. Set aside to cool. In a bowl, combine cream cheese, thyme, garlic salt and oregano. Add mushrooms and stir to combine.
Pound out each chicken breast until flat. Spread with equal parts of the filling. Roll the chicken and place seam-side down in a baking pan. Bake for 15 minutes. Meanwhile, mix the sugar, pecans, mustard and parsley and spread on top of the chicken. Bake an additional 10 to 15 minutes or until cooked through.
If desired, serve over Capo's Fettuccine Alfredo.
Capo Cafe's Fettuccine Alfredo
Hands on time: 5 minutes Total time: 20 minutes Serves: 4
12 ounces fettuccine
4 tablespoons butter
2 eggs, lightly beaten
3/4 cup heavy cream
3/4 cup Parmesan cheese
Salt and freshly ground pepper
Prepare fettuccine according to package directions.
In a large skillet, melt butter. On low heat, add one egg, whisking constantly to blend. Add the remaining egg, whisking constantly to blend. Gradually, add cream, stirring constantly. When well-blended and warm, gradually add Parmesan. Turn heat up just a little. Stir until well-blended. Add the fettuccine a little at a time and toss until well-coated. Season with salt and pepper to taste. Serve immediately.
Tuesday, March 16, 2010
More Chilly - I Mean Chili
It was warm this afternoon but tonight it's cold again. Only a few more days until Spring truly begins and days begin to really warm up. Until then I'm still craving food that can take the chill off. And nothing does that better than chili. I shared my favorite veggie chili recipe a few days ago. Today I'm giving you my award winning - yes that's right - award winning White Chicken Chili recipe. I am the reigning Pisces Birthday Party chili-cook off champ. Just look at the trophy. Oh wait, I didn't get a trophy. But who needs one when I've got the best recipe. Ha.
White Chicken Chili
1 pound dried navy beans
5 cups stock
4 teaspoons butter (1/2 stick)
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chilies (fresh or canned)
1 tablespoon cumin
1 tablespoon oregano
1-2 teaspoon ground pepper
1/2 teaspoon white pepper
pinch red pepper flakes
1/2 bunch cilantro
1 pound chicken breasts, chopped
Soak beans for 2 hours, then place beans and stock in a large pot and bring to a boil. Heat butter and add the garlic, onion and chilies and saute for 5 minutes. Add chili mix to the pot with the beans. Add chicken, cumin, oregano, pepper, white pepper, pepper flakes and cilantro. Lower the heat to medium and cook stirring occasionally for approximately 1 1/2 hours.
White Chicken Chili
1 pound dried navy beans
5 cups stock
4 teaspoons butter (1/2 stick)
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chilies (fresh or canned)
1 tablespoon cumin
1 tablespoon oregano
1-2 teaspoon ground pepper
1/2 teaspoon white pepper
pinch red pepper flakes
1/2 bunch cilantro
1 pound chicken breasts, chopped
Soak beans for 2 hours, then place beans and stock in a large pot and bring to a boil. Heat butter and add the garlic, onion and chilies and saute for 5 minutes. Add chili mix to the pot with the beans. Add chicken, cumin, oregano, pepper, white pepper, pepper flakes and cilantro. Lower the heat to medium and cook stirring occasionally for approximately 1 1/2 hours.
Monday, March 15, 2010
Cold Weather Foods
Although we're seeing some warmer weather, it's still chilly outside. And it is still the perfect temperature for cold weather vegetable dishes. This is one of my favorites from the Cooking Under Cover cookbook. It's a treature trove of one-pot meals - soups, stews, braises and casseroles. This recipe makes a great accompaniment to roasted/baked chicken or fish but is filling enough to be a meal itself. Add some crusty bread and a bottle of good wine and you'll be all set for a hearty evening meal.
Melange of Root Vegetables - Serves 8
4 tablespoons (1/2 stick) unsalted butter
4 small parsnips, cut into thirds
4 carrots, cut into thirds
4 medium turnips, trimmed and quartered
1 small celery root, peeled and cut into 8 wedges
1 fennel bulb, trimmed and cut into 8 wedges, plus t tablespoon minced fronds
1/2 cup chicken or vegetable stock, plus more if needed
1 teaspoon fresh thyme or 1/2 teaspoon dried
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon fresh lemon juice
Kosher salt and freshly ground white pepper
In a large, heavy skillet with a tight-fitting lid, melt butter over medium heat. Add parsnips, carrots, turnips, celery root, fennel bulb, 1/2 cup stock and thyme. Cover and cook until stock begins to bubble, 3 to 4 minutes. Reduce heat to low and cook until vegetables are tender, adding more stock if needed, about 25 minutes.
Season with minced fennel fronds, parsley, lemon juice and salt and white pepper. Serve on heated plates.
Melange of Root Vegetables - Serves 8
4 tablespoons (1/2 stick) unsalted butter
4 small parsnips, cut into thirds
4 carrots, cut into thirds
4 medium turnips, trimmed and quartered
1 small celery root, peeled and cut into 8 wedges
1 fennel bulb, trimmed and cut into 8 wedges, plus t tablespoon minced fronds
1/2 cup chicken or vegetable stock, plus more if needed
1 teaspoon fresh thyme or 1/2 teaspoon dried
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon fresh lemon juice
Kosher salt and freshly ground white pepper
In a large, heavy skillet with a tight-fitting lid, melt butter over medium heat. Add parsnips, carrots, turnips, celery root, fennel bulb, 1/2 cup stock and thyme. Cover and cook until stock begins to bubble, 3 to 4 minutes. Reduce heat to low and cook until vegetables are tender, adding more stock if needed, about 25 minutes.
Season with minced fennel fronds, parsley, lemon juice and salt and white pepper. Serve on heated plates.
Friday, March 12, 2010
Rainy Weather Food
It's been raining all week here. And some foods just lend themselves to cold, rainy days. Chili is one of those foods. Here's my favorite veggie Chili recipe. It comes from the American Wholefoods Cuisine cookbook. Just an FYI, I have never used the nutritional yeast the recipe calls for and my chili always thickens up nicely.
Enjoy and stay dry.
Chili
2 tablesppons oil
2 cloves garlic, chopped
2 large onions, chopped
1/4 teaspoon cayenne
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon oregano
1 medium green bell pepper, chopped
2 cups tomatoes, either drained canned or fresh chopped
4 cups cooked kidney or pinto beans, drained
1 teaspoon salt (less if beans are pre-salted)
1 tablespoon nutritional yeast (optional)
Heat oil in a 3-quart pot and saute garlic for 1 minute until it begins to color. Add onion and cook for 3 minutes until softened. Add seasonings and green pepper and cook for 1 minute longer.
Add remaining ingredients, adjusting salt as needed. Bring to a boil, cover, and simmer over low heat for 20-30 mintues until thickened. For a hearty taste, we recommend stirring in nutritional yeast just before serving: this will add good flavor and thicken the chili slightly.
Serves 4 generously; 6 if served in taco shells rather than bowls.
Note: this recipe produces a hot but not fiery chili; increase or decrease cayenne according to your own taste.
Enjoy and stay dry.
Chili
2 tablesppons oil
2 cloves garlic, chopped
2 large onions, chopped
1/4 teaspoon cayenne
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon oregano
1 medium green bell pepper, chopped
2 cups tomatoes, either drained canned or fresh chopped
4 cups cooked kidney or pinto beans, drained
1 teaspoon salt (less if beans are pre-salted)
1 tablespoon nutritional yeast (optional)
Heat oil in a 3-quart pot and saute garlic for 1 minute until it begins to color. Add onion and cook for 3 minutes until softened. Add seasonings and green pepper and cook for 1 minute longer.
Add remaining ingredients, adjusting salt as needed. Bring to a boil, cover, and simmer over low heat for 20-30 mintues until thickened. For a hearty taste, we recommend stirring in nutritional yeast just before serving: this will add good flavor and thicken the chili slightly.
Serves 4 generously; 6 if served in taco shells rather than bowls.
Note: this recipe produces a hot but not fiery chili; increase or decrease cayenne according to your own taste.
Wednesday, March 10, 2010
365 Countdown
I turned 50 today - (well yesterday now that it's 12:30am.) So I'm starting this blog about one of my favorite things - food. Of course, I'm sure I'll talk about other things as well. But to start out with I will be sharing my favorite recipes and places to eat.
Anyone who knows me well knows that my favorite dessert is creme brulee. And even though I didn't have it for my birthday today the first recipe I'm sharing is for creme brulee.
I found this recipe on foodnetwork.com a few years ago and it works perfectly every time. When having friends over for this dish allow them to carmelize their own ramekin of custard. They love playing with the torch. :)
1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespooon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon orange liqueur (or other flavoring of choice)
Preheat the over to 300 degrees F.
In the bowl of an eletric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
Place the ramekins in a baking pan and carefully pour the boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the carmelized sugar hardens.
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