Happy New Year Week!
Well, this is it one week left to indulge! The Cookermom is taking full advantage, so here are some favorite recipes to enjoy on New Year's Eve. It is my tradition to make cheese fondue for an appetizer, make sure not to substitute the cheeses, love the surf and turf, there is nothing better than the classic crab Louie salad and the horseradish encrusted steak can be grilled ahead of time (rare) and finished off in a 425 degree oven, finally the tuxedo brownies are a blast from the past, I used to make them at a little gourmet take out called Cyd's. Enjoy and have a safe and Happy New Year everyone!
New Year's Eve Recipes
Bellagio
6 oz.Champagne
3 Tbls. Passion fruit sorbet
1 Tbls. Strawberry juice
Combine above ingredients and serve in champagne flutes.
Classic Cheese Fondue
1 garlic clove, halved
2/3 cup dry white wine
1 tsp. fresh lemon juice
10 oz. Emmentaler cheese, grated
10 oz. Gruyere cheese, grated
1 Tbls. cornstarch
3 Tbls. kirsch
pinch of white pepper
pinch of freshly ground nutmeg
pinch of paprika
1 French bread, cubed
Rub the inside of a 4-quart saucepan with the garlic halves; discard the garlic. Pour the wine and lemon juice into the pan, set over medium heat and bring to a simmer. Gradually add the cheeses, stirring until the cheeses are combined 3-4 minutes.
In a small bowl whisk the cornstarch and kirsch until blended. As soon as the cheese begins to bubble, add the cornstarch mixture. Continue to cook gently, 2 to 3 minutes more, and then stir in the pepper, nutmeg and paprika. Reduce the heat to low and keep the fondue warm, stirring occasionally. Transfer to fondue pot.
Serves 6.
Asparagus Salad
1 bunch of asparagus (about 1 pound)
1 ½ Tbls. diced red onion
4-5 slices prosciutto cut in julienne strips
2 Tbls. chopped roasted red pepper
1/2 cup diced parmesan cheese (or blue cheese)-room temp.
Wash and dry asparagus and break off woody part of the stem. Brush lightly with olive oil and season with salt and pepper. Watch closely on grill and turn occasionally until all sides are charred (not burned) or roast in the oven. Cut into about 2 inch sections and toss with remaining ingredients and vinaigrette. Season with salt and pepper. Serve room temperature. Serves 4.
Vinaigrette:
1/3 cup of olive oil
½ Tbls. balsamic vinegar
½ Tbls. Dijon
S&P to taste
Whisk all ingredients together, toss with salad ingredients.
Roasted Garlic Mashed Potatoes with Pancetta and Truffle Oil
8-10 Yukon Gold Potatoes
8 slices pancetta, chopped
1 whole garlic bulb, roasted
1 and ½ stick of butter
¾ cup- 1cup heavy cream
truffle oil
salt and white pepper to taste
Cook potatoes in a pot of boiling salted water until tender. Drain.
Using potato ricer, rice potatoes. Set aside.
Meanwhile, sauté pancetta in a pot over medium heat until crisp. Add potatoes, cream, butter and roasted garlic. Season with salt and white pepper. To finish drizzle with truffle oil.
To roast garlic, cut off top of head, drizzle with olive oil and bake in 375 degree oven for about 40-50 minutes.
Stuffed Pork Tenderloin
1-2 Pork Tenderloin (depending on size)
8-10 strips uncooked bacon
1 large Portobello mushrooms
roasted red pepper
4 slices provolone cheese
Slice the pork tenderloin down the center on a diagonal, cut 2 slices from the center about ½ inch, pound flat. Slice the rest of the pork tenderloin and pound flat so that you have 8 pieces. Pare up the pieces. Lay a piece on the cutting board and place mushroom, then cheese on top, then a couple of roasted red pepper slices, top with pork tenderloin. Wrap a slice of bacon around pork tenderloin, then going the opposite way wrap another piece of bacon, turn over and secure and tie up with butchers twine. Grill on direct heat until bacon is crisp, finish an additional 5 minutes on indirect heat. Serves 4.
Molten Chocolate Lava Cakes
8 ounces bittersweet chocolate
2 sticks of butter
½ cup plus 2 Tbls. sugar
3 eggs
3yolks
1/4 cup flour
Optional: ice cream
Preheat oven to 350 degrees F. Lightly butter four 4-ounce custard cups. In double boiler, melt chocolate and then whisk in butter. Stir in sugar. In a small bowl, lightly beat eggs. Add some chocolate mixture to eggs to temper eggs. Carefully, stir egg mixture into chocolate mixture. Add flour and combine completely. Add batter to custard cups. Place on baking sheet and bake for 14 minutes. Centers should be soft but sides should be done. Let cool slightly, invert cups on individual serving plates. Remove cups after 2 minutes. Serve warm with ice cream.
6 oz.Champagne
3 Tbls. Passion fruit sorbet
1 Tbls. Strawberry juice
Combine above ingredients and serve in champagne flutes.
Classic Cheese Fondue
1 garlic clove, halved
2/3 cup dry white wine
1 tsp. fresh lemon juice
10 oz. Emmentaler cheese, grated
10 oz. Gruyere cheese, grated
1 Tbls. cornstarch
3 Tbls. kirsch
pinch of white pepper
pinch of freshly ground nutmeg
pinch of paprika
1 French bread, cubed
Rub the inside of a 4-quart saucepan with the garlic halves; discard the garlic. Pour the wine and lemon juice into the pan, set over medium heat and bring to a simmer. Gradually add the cheeses, stirring until the cheeses are combined 3-4 minutes.
In a small bowl whisk the cornstarch and kirsch until blended. As soon as the cheese begins to bubble, add the cornstarch mixture. Continue to cook gently, 2 to 3 minutes more, and then stir in the pepper, nutmeg and paprika. Reduce the heat to low and keep the fondue warm, stirring occasionally. Transfer to fondue pot.
Serves 6.
Asparagus Salad
1 bunch of asparagus (about 1 pound)
1 ½ Tbls. diced red onion
4-5 slices prosciutto cut in julienne strips
2 Tbls. chopped roasted red pepper
1/2 cup diced parmesan cheese (or blue cheese)-room temp.
Wash and dry asparagus and break off woody part of the stem. Brush lightly with olive oil and season with salt and pepper. Watch closely on grill and turn occasionally until all sides are charred (not burned) or roast in the oven. Cut into about 2 inch sections and toss with remaining ingredients and vinaigrette. Season with salt and pepper. Serve room temperature. Serves 4.
Vinaigrette:
1/3 cup of olive oil
½ Tbls. balsamic vinegar
½ Tbls. Dijon
S&P to taste
Whisk all ingredients together, toss with salad ingredients.
Roasted Garlic Mashed Potatoes with Pancetta and Truffle Oil
8-10 Yukon Gold Potatoes
8 slices pancetta, chopped
1 whole garlic bulb, roasted
1 and ½ stick of butter
¾ cup- 1cup heavy cream
truffle oil
salt and white pepper to taste
Cook potatoes in a pot of boiling salted water until tender. Drain.
Using potato ricer, rice potatoes. Set aside.
Meanwhile, sauté pancetta in a pot over medium heat until crisp. Add potatoes, cream, butter and roasted garlic. Season with salt and white pepper. To finish drizzle with truffle oil.
To roast garlic, cut off top of head, drizzle with olive oil and bake in 375 degree oven for about 40-50 minutes.
Stuffed Pork Tenderloin
1-2 Pork Tenderloin (depending on size)
8-10 strips uncooked bacon
1 large Portobello mushrooms
roasted red pepper
4 slices provolone cheese
Slice the pork tenderloin down the center on a diagonal, cut 2 slices from the center about ½ inch, pound flat. Slice the rest of the pork tenderloin and pound flat so that you have 8 pieces. Pare up the pieces. Lay a piece on the cutting board and place mushroom, then cheese on top, then a couple of roasted red pepper slices, top with pork tenderloin. Wrap a slice of bacon around pork tenderloin, then going the opposite way wrap another piece of bacon, turn over and secure and tie up with butchers twine. Grill on direct heat until bacon is crisp, finish an additional 5 minutes on indirect heat. Serves 4.
Molten Chocolate Lava Cakes
8 ounces bittersweet chocolate
2 sticks of butter
½ cup plus 2 Tbls. sugar
3 eggs
3yolks
1/4 cup flour
Optional: ice cream
Preheat oven to 350 degrees F. Lightly butter four 4-ounce custard cups. In double boiler, melt chocolate and then whisk in butter. Stir in sugar. In a small bowl, lightly beat eggs. Add some chocolate mixture to eggs to temper eggs. Carefully, stir egg mixture into chocolate mixture. Add flour and combine completely. Add batter to custard cups. Place on baking sheet and bake for 14 minutes. Centers should be soft but sides should be done. Let cool slightly, invert cups on individual serving plates. Remove cups after 2 minutes. Serve warm with ice cream.
The week of Christmas...
Hello all,
Sorry for those of you that checked in early, I desperately needed to sleep in this morning. I have no idea what the heck happened to the appearance of my blog but I have no time today to fix it. I thought this week I would simply give you some of my favorite Christmas recipes that I have made in the past, we had prime rib on Christmas last year and have also made it on New Year's Eve, I think I have perfected my prime rib, something you definitely do not want to me$$ up! Look for new recipes next Monday and as I was wondering wear my waist has gone, think healthy, low fat for 2010. Enjoy the recipes, please let me know if you have any questions as I try to answer all the questions promptly. Merry Christmas!
Carol
By the way, if any of you out there traditionally serve kielbasa and pirogi's at Christmas, check out Ania's Polish Deli 890 S. Rand Road in Lake Zurich, maybe I'll see you there!
Sorry for those of you that checked in early, I desperately needed to sleep in this morning. I have no idea what the heck happened to the appearance of my blog but I have no time today to fix it. I thought this week I would simply give you some of my favorite Christmas recipes that I have made in the past, we had prime rib on Christmas last year and have also made it on New Year's Eve, I think I have perfected my prime rib, something you definitely do not want to me$$ up! Look for new recipes next Monday and as I was wondering wear my waist has gone, think healthy, low fat for 2010. Enjoy the recipes, please let me know if you have any questions as I try to answer all the questions promptly. Merry Christmas!
Carol
By the way, if any of you out there traditionally serve kielbasa and pirogi's at Christmas, check out Ania's Polish Deli 890 S. Rand Road in Lake Zurich, maybe I'll see you there!
My Favorite Holiday Recipes
Smoked Salmon Salad on a Wonton Chip
8 oz. smoked salmon
¼ cup celery
¼ cup red onion
1 Tbls. parsley, chopped
lemon juice to taste
mayonnaise
chives for garnish
1 package wonton skins (cut in 4 pieces)
oil for frying
Cut wonton skin to desired size and add to hot oil until golden and crisp, drain on paper towel.
Add the salmon to the food processor, and pulse until finely chopped add remaining ingredients and pulse to combine. Remove mixture to mixing bowl and bind with mayonnaise, season with lemon juice. Spoon about a Tbls. on a wonton chip and garnish with chives. Makes about 36 hors d’oeuvres.
Prime Rib
Prime rib is another name for a standing rib roast. The best prime beef is sold only in the best butcher shops and restaurants. Ask the butcher for boned and rolled. A trimmed three-rib roast, with the bones cut off but tied on, and fat cap should be tied on as well. Ask the butcher to include the short ribs—cooked with the roast, they will add juice, fat, and flavor to the drippings.
After the roast has cooked, it will need to rest in order for the juices to redistribute themselves back through the meat. During this time, the roast will continue cooking with heat retained from the oven, and the meat’s internal temperature will rise an average of ten degrees. While the roast is resting (or just slightly before taking it out), put in the Yorkshire puddings. Enhance the pan juices with a simple reduction of red wine.
Prime Rib
Serves 5-6
1 three-rib prime-rib roast, first cut, trimmed and tied (approx. 8-9 lbs.)
salt
freshly ground pepper
11/2 cups dry red wine
Step 1: Trim Excess Fat
Have the butcher tie roast with kitchen twine, tie short ribs for easy handling. Have him trim roast of excess fat but not the thin layer of fat the butcher leaves on the roast to protect and baste it while it cooks. To cook evenly, the roast must not be cold, let it stand at room temperature..
Step 2: Season the Roast
Place short ribs and roast, fat side up, in a heavy stainless-steel or other metal pan. (Nonstick pans yield fewer of the cooked-on bits that make tasty juices.) The rib bones are a natural rack; you won’t need a metal one. Rub the meat all over with salt and black pepper.
Step 3: Check Temperature With an Instant-Read Thermometer
Preheat oven to 425-450°. Transfer roast to the lowest rack, and cook 20 minutes. Reduce heat to 325°, but don’t open the door. Use an instant-read thermometer to check the internal temperature. Stick the probe about halfway into the thick end of roast between two ribs, making sure that it’s not near a bone. (Bones conduct heat through the roast and are hot.) Temperatures are 135-140 for med-rare (allow for carry over cooking); if not done, return roast to oven, and check temperature at 10-minute intervals. (While roast is resting, it will continue cooking, and the temperature will increase about 5°.) Allow about 20 minutes per pound. Most people like it somewhat rare, for those that don’t return rare pieces to the oven to desired doneness. Allow the roast to rest (about 10 minutes) before carving.
Step 4: Pour off Drippings
Transfer roast to a large platter. Place near stove to keep warm. Do not cover the roast, or the crisp exterior will get soggy.
Step 5: Deglaze the Pan
Place roasting pan over medium-high heat on top of stove. Carefully pour wine into the pan. Bring to a boil, and use a wooden spoon to scrape off the caramelized and crispy brown bits that are stuck to the sides. These crispy bits will add flavor to the pan juices. Reduce the heat to medium, and cook until the liquid is reduced. Adjust the seasoning to taste with salt and pepper. If desired add a little beef stock.
Step 6: Pour Yorkshire Pudding Batter into muffin pan
Yorkshire Pudding
For pudding:
2 cups flour
1/4 tsp. salt
4 eggs
2 cups milk
For pudding: Mix together flour and salt in bowl. Using electric mixer beat eggs until light and fluffy, add milk to flour gradually making a smooth paste, add eggs and beat all until combined. Refrigerate and cover for 1 hour. As soon as roast is finished, pour a bit of pan drippings into bottom of muffin cups and add batter (about ¾ full). Bake at 400-425 for 20-30 minutes until pudding has risen and is golden brown.. Serve immediately, fills about 8 large muffin tins.
Step 7: Remove Ribs to Carve Roast
While pudding bakes, cut the twine with kitchen shears and remove from roast.. Transfer the roast to a serving platter where it can easily be sliced. Carve roast in thick slices, and serve with warm juices, horseradish sauce and Yorkshire pudding.
Horseradish Sauce
½ cup sour cream
½ cup mayo
3 Tbls. horseradish (to taste)
½ Tbls. Worcestershire
salt and pepper to taste
Bread Pudding with Whiskey Sauce
1 loaf of day-old bread
about 1 quart milk
4 eggs
1 ½ cups sugar
2 Tbls. vanilla
1 cup white raisins
2 apples (granny Smith) peeled, cored and diced
½ tsp. cinnamon
½ tsp. nutmeg
½ cup walnuts, chopped
Preheat oven to 350 degrees. Butter a 9x 13 baking dish, sprinkle with a little bit of sugar and set aside.
Cut bread into 2 inch cubes, crush into milk add raisins, set aside.
In another bowl beat together eggs, vanilla and sugar; stir in bread cubes, apples, raisins and walnuts, cinnamon and nutmeg.
Pour mixture into prepared dish. Cover loosely with buttered parchment or buttered foil. Bake for 30 minutes, remove parchment and bake 20 minutes more. Serve warm with whiskey sauce.
Whiskey Sauce
½ cup melted butter
¾ cup sugar
1 egg yolk, beaten
¼ cup half and half
whiskey to taste, about 1/3 cup
In a small saucepan melt butter and sugar; whisk in egg over low heat, cook about 2 minutes.
Remove from heat, let cool and add cream and whiskey.
8 oz. smoked salmon
¼ cup celery
¼ cup red onion
1 Tbls. parsley, chopped
lemon juice to taste
mayonnaise
chives for garnish
1 package wonton skins (cut in 4 pieces)
oil for frying
Cut wonton skin to desired size and add to hot oil until golden and crisp, drain on paper towel.
Add the salmon to the food processor, and pulse until finely chopped add remaining ingredients and pulse to combine. Remove mixture to mixing bowl and bind with mayonnaise, season with lemon juice. Spoon about a Tbls. on a wonton chip and garnish with chives. Makes about 36 hors d’oeuvres.
Prime Rib
Prime rib is another name for a standing rib roast. The best prime beef is sold only in the best butcher shops and restaurants. Ask the butcher for boned and rolled. A trimmed three-rib roast, with the bones cut off but tied on, and fat cap should be tied on as well. Ask the butcher to include the short ribs—cooked with the roast, they will add juice, fat, and flavor to the drippings.
After the roast has cooked, it will need to rest in order for the juices to redistribute themselves back through the meat. During this time, the roast will continue cooking with heat retained from the oven, and the meat’s internal temperature will rise an average of ten degrees. While the roast is resting (or just slightly before taking it out), put in the Yorkshire puddings. Enhance the pan juices with a simple reduction of red wine.
Prime Rib
Serves 5-6
1 three-rib prime-rib roast, first cut, trimmed and tied (approx. 8-9 lbs.)
salt
freshly ground pepper
11/2 cups dry red wine
Step 1: Trim Excess Fat
Have the butcher tie roast with kitchen twine, tie short ribs for easy handling. Have him trim roast of excess fat but not the thin layer of fat the butcher leaves on the roast to protect and baste it while it cooks. To cook evenly, the roast must not be cold, let it stand at room temperature..
Step 2: Season the Roast
Place short ribs and roast, fat side up, in a heavy stainless-steel or other metal pan. (Nonstick pans yield fewer of the cooked-on bits that make tasty juices.) The rib bones are a natural rack; you won’t need a metal one. Rub the meat all over with salt and black pepper.
Step 3: Check Temperature With an Instant-Read Thermometer
Preheat oven to 425-450°. Transfer roast to the lowest rack, and cook 20 minutes. Reduce heat to 325°, but don’t open the door. Use an instant-read thermometer to check the internal temperature. Stick the probe about halfway into the thick end of roast between two ribs, making sure that it’s not near a bone. (Bones conduct heat through the roast and are hot.) Temperatures are 135-140 for med-rare (allow for carry over cooking); if not done, return roast to oven, and check temperature at 10-minute intervals. (While roast is resting, it will continue cooking, and the temperature will increase about 5°.) Allow about 20 minutes per pound. Most people like it somewhat rare, for those that don’t return rare pieces to the oven to desired doneness. Allow the roast to rest (about 10 minutes) before carving.
Step 4: Pour off Drippings
Transfer roast to a large platter. Place near stove to keep warm. Do not cover the roast, or the crisp exterior will get soggy.
Step 5: Deglaze the Pan
Place roasting pan over medium-high heat on top of stove. Carefully pour wine into the pan. Bring to a boil, and use a wooden spoon to scrape off the caramelized and crispy brown bits that are stuck to the sides. These crispy bits will add flavor to the pan juices. Reduce the heat to medium, and cook until the liquid is reduced. Adjust the seasoning to taste with salt and pepper. If desired add a little beef stock.
Step 6: Pour Yorkshire Pudding Batter into muffin pan
Yorkshire Pudding
For pudding:
2 cups flour
1/4 tsp. salt
4 eggs
2 cups milk
For pudding: Mix together flour and salt in bowl. Using electric mixer beat eggs until light and fluffy, add milk to flour gradually making a smooth paste, add eggs and beat all until combined. Refrigerate and cover for 1 hour. As soon as roast is finished, pour a bit of pan drippings into bottom of muffin cups and add batter (about ¾ full). Bake at 400-425 for 20-30 minutes until pudding has risen and is golden brown.. Serve immediately, fills about 8 large muffin tins.
Step 7: Remove Ribs to Carve Roast
While pudding bakes, cut the twine with kitchen shears and remove from roast.. Transfer the roast to a serving platter where it can easily be sliced. Carve roast in thick slices, and serve with warm juices, horseradish sauce and Yorkshire pudding.
Horseradish Sauce
½ cup sour cream
½ cup mayo
3 Tbls. horseradish (to taste)
½ Tbls. Worcestershire
salt and pepper to taste
Bread Pudding with Whiskey Sauce
1 loaf of day-old bread
about 1 quart milk
4 eggs
1 ½ cups sugar
2 Tbls. vanilla
1 cup white raisins
2 apples (granny Smith) peeled, cored and diced
½ tsp. cinnamon
½ tsp. nutmeg
½ cup walnuts, chopped
Preheat oven to 350 degrees. Butter a 9x 13 baking dish, sprinkle with a little bit of sugar and set aside.
Cut bread into 2 inch cubes, crush into milk add raisins, set aside.
In another bowl beat together eggs, vanilla and sugar; stir in bread cubes, apples, raisins and walnuts, cinnamon and nutmeg.
Pour mixture into prepared dish. Cover loosely with buttered parchment or buttered foil. Bake for 30 minutes, remove parchment and bake 20 minutes more. Serve warm with whiskey sauce.
Whiskey Sauce
½ cup melted butter
¾ cup sugar
1 egg yolk, beaten
¼ cup half and half
whiskey to taste, about 1/3 cup
In a small saucepan melt butter and sugar; whisk in egg over low heat, cook about 2 minutes.
Remove from heat, let cool and add cream and whiskey.
My Favorite Holiday Recipes
Smoked Salmon Salad on a Wonton Chip
8 oz. smoked salmon
¼ cup celery
¼ cup red onion
1 Tbls. parsley, chopped
lemon juice to taste
mayonnaise
chives for garnish
1 package wonton skins (cut in 4 pieces)
oil for frying
Cut wonton skin to desired size and add to hot oil until golden and crisp, drain on paper towel.
Add the salmon to the food processor, and pulse until finely chopped add remaining ingredients and pulse to combine. Remove mixture to mixing bowl and bind with mayonnaise, season with lemon juice. Spoon about a Tbls. on a wonton chip and garnish with chives. Makes about 36 hors d’oeuvres.
Prime Rib
Prime rib is another name for a standing rib roast. The best prime beef is sold only in the best butcher shops and restaurants. Ask the butcher for boned and rolled. A trimmed three-rib roast, with the bones cut off but tied on, and fat cap should be tied on as well. Ask the butcher to include the short ribs—cooked with the roast, they will add juice, fat, and flavor to the drippings.
After the roast has cooked, it will need to rest in order for the juices to redistribute themselves back through the meat. During this time, the roast will continue cooking with heat retained from the oven, and the meat’s internal temperature will rise an average of ten degrees. While the roast is resting (or just slightly before taking it out), put in the Yorkshire puddings. Enhance the pan juices with a simple reduction of red wine.
Prime Rib
Serves 5-6
1 three-rib prime-rib roast, first cut, trimmed and tied (approx. 8-9 lbs.)
salt
freshly ground pepper
11/2 cups dry red wine
Step 1: Trim Excess Fat
Have the butcher tie roast with kitchen twine, tie short ribs for easy handling. Have him trim roast of excess fat but not the thin layer of fat the butcher leaves on the roast to protect and baste it while it cooks. To cook evenly, the roast must not be cold, let it stand at room temperature..
Step 2: Season the Roast
Place short ribs and roast, fat side up, in a heavy stainless-steel or other metal pan. (Nonstick pans yield fewer of the cooked-on bits that make tasty juices.) The rib bones are a natural rack; you won’t need a metal one. Rub the meat all over with salt and black pepper.
Step 3: Check Temperature With an Instant-Read Thermometer
Preheat oven to 425-450°. Transfer roast to the lowest rack, and cook 20 minutes. Reduce heat to 325°, but don’t open the door. Use an instant-read thermometer to check the internal temperature. Stick the probe about halfway into the thick end of roast between two ribs, making sure that it’s not near a bone. (Bones conduct heat through the roast and are hot.) Temperatures are 135-140 for med-rare (allow for carry over cooking); if not done, return roast to oven, and check temperature at 10-minute intervals. (While roast is resting, it will continue cooking, and the temperature will increase about 5°.) Allow about 20 minutes per pound. Most people like it somewhat rare, for those that don’t return rare pieces to the oven to desired doneness. Allow the roast to rest (about 10 minutes) before carving.
Step 4: Pour off Drippings
Transfer roast to a large platter. Place near stove to keep warm. Do not cover the roast, or the crisp exterior will get soggy.
Step 5: Deglaze the Pan
Place roasting pan over medium-high heat on top of stove. Carefully pour wine into the pan. Bring to a boil, and use a wooden spoon to scrape off the caramelized and crispy brown bits that are stuck to the sides. These crispy bits will add flavor to the pan juices. Reduce the heat to medium, and cook until the liquid is reduced. Adjust the seasoning to taste with salt and pepper. If desired add a little beef stock.
Step 6: Pour Yorkshire Pudding Batter into muffin pan
Yorkshire Pudding
For pudding:
2 cups flour
1/4 tsp. salt
4 eggs
2 cups milk
For pudding: Mix together flour and salt in bowl. Using electric mixer beat eggs until light and fluffy, add milk to flour gradually making a smooth paste, add eggs and beat all until combined. Refrigerate and cover for 1 hour. As soon as roast is finished, pour a bit of pan drippings into bottom of muffin cups and add batter (about ¾ full). Bake at 400-425 for 20-30 minutes until pudding has risen and is golden brown.. Serve immediately, fills about 8 large muffin tins.
Step 7: Remove Ribs to Carve Roast
While pudding bakes, cut the twine with kitchen shears and remove from roast.. Transfer the roast to a serving platter where it can easily be sliced. Carve roast in thick slices, and serve with warm juices, horseradish sauce and Yorkshire pudding.
Horseradish Sauce
½ cup sour cream
½ cup mayo
3 Tbls. horseradish (to taste)
½ Tbls. Worcestershire
salt and pepper to taste
Bread Pudding with Whiskey Sauce
1 loaf of day-old bread
about 1 quart milk
4 eggs
1 ½ cups sugar
2 Tbls. vanilla
1 cup white raisins
2 apples (granny Smith) peeled, cored and diced
½ tsp. cinnamon
½ tsp. nutmeg
½ cup walnuts, chopped
Preheat oven to 350 degrees. Butter a 9x 13 baking dish, sprinkle with a little bit of sugar and set aside.
Cut bread into 2 inch cubes, crush into milk add raisins, set aside.
In another bowl beat together eggs, vanilla and sugar; stir in bread cubes, apples, raisins and walnuts, cinnamon and nutmeg.
Pour mixture into prepared dish. Cover loosely with buttered parchment or buttered foil. Bake for 30 minutes, remove parchment and bake 20 minutes more. Serve warm with whiskey sauce.
Whiskey Sauce
½ cup melted butter
¾ cup sugar
1 egg yolk, beaten
¼ cup half and half
whiskey to taste, about 1/3 cup
In a small saucepan melt butter and sugar; whisk in egg over low heat, cook about 2 minutes.
Remove from heat, let cool and add cream and whiskey.
8 oz. smoked salmon
¼ cup celery
¼ cup red onion
1 Tbls. parsley, chopped
lemon juice to taste
mayonnaise
chives for garnish
1 package wonton skins (cut in 4 pieces)
oil for frying
Cut wonton skin to desired size and add to hot oil until golden and crisp, drain on paper towel.
Add the salmon to the food processor, and pulse until finely chopped add remaining ingredients and pulse to combine. Remove mixture to mixing bowl and bind with mayonnaise, season with lemon juice. Spoon about a Tbls. on a wonton chip and garnish with chives. Makes about 36 hors d’oeuvres.
Prime Rib
Prime rib is another name for a standing rib roast. The best prime beef is sold only in the best butcher shops and restaurants. Ask the butcher for boned and rolled. A trimmed three-rib roast, with the bones cut off but tied on, and fat cap should be tied on as well. Ask the butcher to include the short ribs—cooked with the roast, they will add juice, fat, and flavor to the drippings.
After the roast has cooked, it will need to rest in order for the juices to redistribute themselves back through the meat. During this time, the roast will continue cooking with heat retained from the oven, and the meat’s internal temperature will rise an average of ten degrees. While the roast is resting (or just slightly before taking it out), put in the Yorkshire puddings. Enhance the pan juices with a simple reduction of red wine.
Prime Rib
Serves 5-6
1 three-rib prime-rib roast, first cut, trimmed and tied (approx. 8-9 lbs.)
salt
freshly ground pepper
11/2 cups dry red wine
Step 1: Trim Excess Fat
Have the butcher tie roast with kitchen twine, tie short ribs for easy handling. Have him trim roast of excess fat but not the thin layer of fat the butcher leaves on the roast to protect and baste it while it cooks. To cook evenly, the roast must not be cold, let it stand at room temperature..
Step 2: Season the Roast
Place short ribs and roast, fat side up, in a heavy stainless-steel or other metal pan. (Nonstick pans yield fewer of the cooked-on bits that make tasty juices.) The rib bones are a natural rack; you won’t need a metal one. Rub the meat all over with salt and black pepper.
Step 3: Check Temperature With an Instant-Read Thermometer
Preheat oven to 425-450°. Transfer roast to the lowest rack, and cook 20 minutes. Reduce heat to 325°, but don’t open the door. Use an instant-read thermometer to check the internal temperature. Stick the probe about halfway into the thick end of roast between two ribs, making sure that it’s not near a bone. (Bones conduct heat through the roast and are hot.) Temperatures are 135-140 for med-rare (allow for carry over cooking); if not done, return roast to oven, and check temperature at 10-minute intervals. (While roast is resting, it will continue cooking, and the temperature will increase about 5°.) Allow about 20 minutes per pound. Most people like it somewhat rare, for those that don’t return rare pieces to the oven to desired doneness. Allow the roast to rest (about 10 minutes) before carving.
Step 4: Pour off Drippings
Transfer roast to a large platter. Place near stove to keep warm. Do not cover the roast, or the crisp exterior will get soggy.
Step 5: Deglaze the Pan
Place roasting pan over medium-high heat on top of stove. Carefully pour wine into the pan. Bring to a boil, and use a wooden spoon to scrape off the caramelized and crispy brown bits that are stuck to the sides. These crispy bits will add flavor to the pan juices. Reduce the heat to medium, and cook until the liquid is reduced. Adjust the seasoning to taste with salt and pepper. If desired add a little beef stock.
Step 6: Pour Yorkshire Pudding Batter into muffin pan
Yorkshire Pudding
For pudding:
2 cups flour
1/4 tsp. salt
4 eggs
2 cups milk
For pudding: Mix together flour and salt in bowl. Using electric mixer beat eggs until light and fluffy, add milk to flour gradually making a smooth paste, add eggs and beat all until combined. Refrigerate and cover for 1 hour. As soon as roast is finished, pour a bit of pan drippings into bottom of muffin cups and add batter (about ¾ full). Bake at 400-425 for 20-30 minutes until pudding has risen and is golden brown.. Serve immediately, fills about 8 large muffin tins.
Step 7: Remove Ribs to Carve Roast
While pudding bakes, cut the twine with kitchen shears and remove from roast.. Transfer the roast to a serving platter where it can easily be sliced. Carve roast in thick slices, and serve with warm juices, horseradish sauce and Yorkshire pudding.
Horseradish Sauce
½ cup sour cream
½ cup mayo
3 Tbls. horseradish (to taste)
½ Tbls. Worcestershire
salt and pepper to taste
Bread Pudding with Whiskey Sauce
1 loaf of day-old bread
about 1 quart milk
4 eggs
1 ½ cups sugar
2 Tbls. vanilla
1 cup white raisins
2 apples (granny Smith) peeled, cored and diced
½ tsp. cinnamon
½ tsp. nutmeg
½ cup walnuts, chopped
Preheat oven to 350 degrees. Butter a 9x 13 baking dish, sprinkle with a little bit of sugar and set aside.
Cut bread into 2 inch cubes, crush into milk add raisins, set aside.
In another bowl beat together eggs, vanilla and sugar; stir in bread cubes, apples, raisins and walnuts, cinnamon and nutmeg.
Pour mixture into prepared dish. Cover loosely with buttered parchment or buttered foil. Bake for 30 minutes, remove parchment and bake 20 minutes more. Serve warm with whiskey sauce.
Whiskey Sauce
½ cup melted butter
¾ cup sugar
1 egg yolk, beaten
¼ cup half and half
whiskey to taste, about 1/3 cup
In a small saucepan melt butter and sugar; whisk in egg over low heat, cook about 2 minutes.
Remove from heat, let cool and add cream and whiskey.
Tuesday night...
Well, last night we had a small dinner party with my husband's company. It was a wonderful evening and I am still full! I served individual beef wellingtons with a red wine pan sauce, roasted potatoes with blue cheese, creamed spinach sprinkled with bacon and for dessert turtle cheesecake (sorry for the blurry picture). Check out the gorgeous seafood platters (shrimp/snow crab claws and house smoked salmon) which I purchased from Diamond Seafood in Lake Zurich (check them out under my links). The whole menu is a perfect "do ahead" and don't forget to take advantage of the outdoor refrigerator for your food. Enjoy the recipes!
Carol
Carol
Tuesday Night Dinner Party Recipes
Creamed Spinach
About 2 ½ pounds fresh cleaned spinach (stems removed)
¼ cup olive oil
s&p
3 Tbls. butter
2 Tbls. diced onion
2 tsp. minced garlic
3 Tbls. flour
1 cup milk
¼ cup grated parmesan
fresh grated nutmeg
white pepper
Lawry’s seasoning salt
4 slices cooked and crumbled bacon (optional)
Heat olive oil in sauté pan, add spinach (season with s&p) and cook, turning frequently until spinach has wilted, remove and place spinach in a colander to drain. Press out as much liquid as you can. Set aside.
Melt butter in a saucepan, add onion and sauté until translucent, add garlic and then flour to make a roux. Whisk in milk, add parmesan cheese in slowly whisking after each addition. Season with white pepper and nutmeg. Toss together spinach and sauce, season with Lawry’s seasoning salt and place in oven safe dish, sprinkle bacon over the top. Serves 6.
(Can be refrigerated at this point) and reheat in 350 degree oven until hot.
Beef Wellington with a Red Wine Reduction Sauce
4- 1 ½ inch-thick 6 oz. filets
2 Tbls. olive oil
2 Tbls. finely diced shallots
2 tsp. finely diced garlic
1 tsp. fresh thyme leaves
1 pound baby portabellas; finely chopped
2 Tbls. butter
2 Tbls. olive oil
1 egg mixed with water (egg wash)
2 sheets of puff pastry
Season filets with salt and pepper. Sear in olive oil in hot sauté pan on both sides. Set aside to cool. Reserve pan for sauce.
Sauté shallots and chopped mushrooms in butter and olive oil, add thyme and garlic, season with salt and pepper. Set aside to grain and cool.
On a lightly floured surface roll out puff pastry sheet and cut in half and then cut 1 inch off the end of each rectangle for decoration.
Place 2-3 Tbls. of mushroom mixture in center of puff pastry, top mushrooms with filet, pressing down gently. Using a pastry brush, brush edges with egg wash to seal. Wrap pastry like you would a package trimming off excess on edges and pinching ends together. Seal any gaps and brush entire “package” with egg wash. Decorate with puff pastry scraps and again egg wash them. Chill beef Wellingtons for at least 1 hour before baking. Bake at 425 degrees for 25-30 minutes or until puff pastry is golden brown. Serve with sauce on side, as you will not want the pastry to get soggy.
Sauce:
2 Tbls. olive oil
1 tsp. shallot, finely chopped
1 tsp. garlic, finely chopped
¼ cup beef stock
¼ cup cream
3 Tbls. butter; room temp.
salt and pepper to taste
Using sauté pan that steaks were browned in, add olive oil and sauté shallots and then garlic. Add wine, scraping brown bits that have stuck to the pan. Reduce down to about 2 Tbls., add beef stock and then whisk in cream. Finish by whisking in 1 Tbls. butter at a time and season with salt and pepper.
*½ c up gorgonzola/or goat cheese (optional)
Caesar Salad
For the Croutons:
6 one-inch slices crusty white bread, cut into ¾ inch cubes
1/3 cup olive oil
1 tsp. granulated garlic
2-3 tsp. dried oregano
For the Salad:
2 cloves garlic, minced
11/2 cups mayonnaise
11/2 tsps. Dijon mustard
4-5 anchovies or 1 tsp. anchovy paste (optional)
Squeeze of fresh lemon
dash worcestershire
salt and pepper to taste
2 head romaine, washed and dried and torn into 2-inch pieces
grated parmesan (reggiano) to taste
½ pint grape or cherry tomatoes sliced in half
For the Croutons:
Preheat oven to 350 degrees. In a bowl, toss bread cubes with remaining crouton ingredients. On a sheet pan, bake until golden brown, tossing occasionally, about 10-12 minutes.
Toss lettuce, croutons, parmesan, tomatoes & dressing serve in parmesan bowl Serves 6.
Parmesan basket: take about ¼ cup grated parmesan and sprinkle into a hot non stick skillet, once hot and bubbly carefully take a fork and flip, let cook about 20 seconds remove and place over a cup to form the mold.
Turtle Cheesecake
11/2 cups graham cracker crumbs
¼ cup sugar
6 Tbls. melted butter
Mix together the above ingredients and press firmly into bottom and about 2 inches going up the side of a 9 or 10 inch spring form pan; bake at 350 for about 8 minutes.
Drizzle about half of the caramel over cooled graham cracker crust, sprinkle with chopped pecans, pour cream cheese filling over that and bake at 325 for about 1 10 minutes or until set, let cool and refrigerate. To finish spread chocolate over and let cool slightly, drizzle remaining caramel and pecan pieces over the top.
Cream Cheese Filling:
3 (8 ounce packages) cream cheese, room temperature
1 cup sour cream
2tsp. vanilla
3 eggs
1 cup sugar
Beat cream cheese, sugar and vanilla in a large bowl; add eggs and sour cream.
Caramel: (go ahead and purchase caramel if you think this step may be too difficult)
2 cups sugar
½ cup water
¼ cup light corn syrup
1 stick unsalted butter, cut into pieces
½ cup whipping cream
½ cup pecans, chopped
Caramel:
Place sugar, water and corn syrup in saucepan. Stir over low heat until sugar dissolves. Increase heat and let boil until syrup is a deep amber color, occasionally brushing sides of pan with a wet pastry brush, about 8 minutes. Remove from heat. Whisk in butter and cream (mixture will bubble). Pour into crust, let caramel firm up before spreading chocolate glaze over it.
Chocolate Glaze:
¾ cup whipping cream
5 oz. bittersweet chocolate
For Chocolate Glaze:
Bring cream to a boil, remove from heat and stir into chopped chocolate. Pour glaze over cheesecake, using a whisk drizzle caramel over chocolate and sprinkle chopped pecans over that.
About 2 ½ pounds fresh cleaned spinach (stems removed)
¼ cup olive oil
s&p
3 Tbls. butter
2 Tbls. diced onion
2 tsp. minced garlic
3 Tbls. flour
1 cup milk
¼ cup grated parmesan
fresh grated nutmeg
white pepper
Lawry’s seasoning salt
4 slices cooked and crumbled bacon (optional)
Heat olive oil in sauté pan, add spinach (season with s&p) and cook, turning frequently until spinach has wilted, remove and place spinach in a colander to drain. Press out as much liquid as you can. Set aside.
Melt butter in a saucepan, add onion and sauté until translucent, add garlic and then flour to make a roux. Whisk in milk, add parmesan cheese in slowly whisking after each addition. Season with white pepper and nutmeg. Toss together spinach and sauce, season with Lawry’s seasoning salt and place in oven safe dish, sprinkle bacon over the top. Serves 6.
(Can be refrigerated at this point) and reheat in 350 degree oven until hot.
Beef Wellington with a Red Wine Reduction Sauce
4- 1 ½ inch-thick 6 oz. filets
2 Tbls. olive oil
2 Tbls. finely diced shallots
2 tsp. finely diced garlic
1 tsp. fresh thyme leaves
1 pound baby portabellas; finely chopped
2 Tbls. butter
2 Tbls. olive oil
1 egg mixed with water (egg wash)
2 sheets of puff pastry
Season filets with salt and pepper. Sear in olive oil in hot sauté pan on both sides. Set aside to cool. Reserve pan for sauce.
Sauté shallots and chopped mushrooms in butter and olive oil, add thyme and garlic, season with salt and pepper. Set aside to grain and cool.
On a lightly floured surface roll out puff pastry sheet and cut in half and then cut 1 inch off the end of each rectangle for decoration.
Place 2-3 Tbls. of mushroom mixture in center of puff pastry, top mushrooms with filet, pressing down gently. Using a pastry brush, brush edges with egg wash to seal. Wrap pastry like you would a package trimming off excess on edges and pinching ends together. Seal any gaps and brush entire “package” with egg wash. Decorate with puff pastry scraps and again egg wash them. Chill beef Wellingtons for at least 1 hour before baking. Bake at 425 degrees for 25-30 minutes or until puff pastry is golden brown. Serve with sauce on side, as you will not want the pastry to get soggy.
Sauce:
2 Tbls. olive oil
1 tsp. shallot, finely chopped
1 tsp. garlic, finely chopped
¼ cup beef stock
¼ cup cream
3 Tbls. butter; room temp.
salt and pepper to taste
Using sauté pan that steaks were browned in, add olive oil and sauté shallots and then garlic. Add wine, scraping brown bits that have stuck to the pan. Reduce down to about 2 Tbls., add beef stock and then whisk in cream. Finish by whisking in 1 Tbls. butter at a time and season with salt and pepper.
*½ c up gorgonzola/or goat cheese (optional)
Caesar Salad
For the Croutons:
6 one-inch slices crusty white bread, cut into ¾ inch cubes
1/3 cup olive oil
1 tsp. granulated garlic
2-3 tsp. dried oregano
For the Salad:
2 cloves garlic, minced
11/2 cups mayonnaise
11/2 tsps. Dijon mustard
4-5 anchovies or 1 tsp. anchovy paste (optional)
Squeeze of fresh lemon
dash worcestershire
salt and pepper to taste
2 head romaine, washed and dried and torn into 2-inch pieces
grated parmesan (reggiano) to taste
½ pint grape or cherry tomatoes sliced in half
For the Croutons:
Preheat oven to 350 degrees. In a bowl, toss bread cubes with remaining crouton ingredients. On a sheet pan, bake until golden brown, tossing occasionally, about 10-12 minutes.
Toss lettuce, croutons, parmesan, tomatoes & dressing serve in parmesan bowl Serves 6.
Parmesan basket: take about ¼ cup grated parmesan and sprinkle into a hot non stick skillet, once hot and bubbly carefully take a fork and flip, let cook about 20 seconds remove and place over a cup to form the mold.
Turtle Cheesecake
11/2 cups graham cracker crumbs
¼ cup sugar
6 Tbls. melted butter
Mix together the above ingredients and press firmly into bottom and about 2 inches going up the side of a 9 or 10 inch spring form pan; bake at 350 for about 8 minutes.
Drizzle about half of the caramel over cooled graham cracker crust, sprinkle with chopped pecans, pour cream cheese filling over that and bake at 325 for about 1 10 minutes or until set, let cool and refrigerate. To finish spread chocolate over and let cool slightly, drizzle remaining caramel and pecan pieces over the top.
Cream Cheese Filling:
3 (8 ounce packages) cream cheese, room temperature
1 cup sour cream
2tsp. vanilla
3 eggs
1 cup sugar
Beat cream cheese, sugar and vanilla in a large bowl; add eggs and sour cream.
Caramel: (go ahead and purchase caramel if you think this step may be too difficult)
2 cups sugar
½ cup water
¼ cup light corn syrup
1 stick unsalted butter, cut into pieces
½ cup whipping cream
½ cup pecans, chopped
Caramel:
Place sugar, water and corn syrup in saucepan. Stir over low heat until sugar dissolves. Increase heat and let boil until syrup is a deep amber color, occasionally brushing sides of pan with a wet pastry brush, about 8 minutes. Remove from heat. Whisk in butter and cream (mixture will bubble). Pour into crust, let caramel firm up before spreading chocolate glaze over it.
Chocolate Glaze:
¾ cup whipping cream
5 oz. bittersweet chocolate
For Chocolate Glaze:
Bring cream to a boil, remove from heat and stir into chopped chocolate. Pour glaze over cheesecake, using a whisk drizzle caramel over chocolate and sprinkle chopped pecans over that.
This week...
Well, to my surprise "everyday dinner recipes" was the winner this week. These are a few of my family favorites. Starting with carbonara, it is so easy. The chicken can be omitted and I have also used Italian sausage which is really good. I originally made my carbonara with whole eggs but an Italian friend of mine said she used just the yolks (her Grandmother's recipe in Italy) naturally I had to try it and she was right it was better, much creamier (thanks Diane). I did find that you had to thin it out with reserved pasta water. The next recipe is cheeseburger pie, I have made this for years, everyone loves it, serve it with a salad. Last, roast chicken which is one of my favorites I usually make it with the thighs. I am picky with my chicken, Sunset and Caputos both have the Amish chicken, good quality. Sorry, just one picture, this is after all the week before Christmas! I am hosting a dinner party for 8 on Tuesday so look for those recipes on Wednesday. Enjoy!
Carol
Carol
The winner this week is everyday dinner recipes!
Carbonara
1 pound spaghetti
2 tablespoons extra-virgin olive oil
3 ounces pancetta, sliced into small strips (can use bacon)
3 garlic cloves, finely chopped
2 chicken breasts, cooked and cut into strips or diced
¼ cup dry white wine
4 egg yolks
½ cup freshly grated Parmigiano-Reggiano and ¼ cup Romano
Freshly ground black pepper
2 Tbls. Italian flat-leaf parsley, chopped
Reserved pasta water
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce. Drain the pasta well, reserving 1 cup of the hot pasta water.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and sauté for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and sauté for less than 1 minute to soften, add the cooked chicken.
Add the wine and turn off the heat, add the hot, drained spaghetti to the pan and toss. Beat the eggs, parsley and Parmesan together in a mixing bowl, pour the egg/cheese mixture into the pasta, stirring quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table, serves 4-6.
Cheeseburger Pie
1 unbaked pie crust-9”
1 lb. Ground beef
1 tsp. salt
1 tsp. oregano
1/4 tsp. pepper
½ cup bread crumbs
1 cup tomato sauce
¼ cup chopped green pepper
Cook ground beef, season with salt and pepper. Drain ground beef and stir in oregano, green pepper, breadcrumbs and tomato sauce.
Cheese Topping:
1 egg
½ tsp. dry mustard
¼ cup milk
2 cups shredded cheddar cheese
½ tsp. Worcestershire
Mix egg and milk then add dry mustard, worcestshire and cheese.
Turn ground beef mixture into piecrust and top with cheese mixture. Bake 425 degrees for 25-30 minutes.
Roast Chicken with Garlic and Rosemary
8 pieces of chicken
about 1/3 cup olive oil
10 cloves of garlic
1 bunch of rosemary
salt and pepper
lemon
Arrange chicken in baking dish, lift skin and put rosemary sprigs and garlic cloves under the skin. Brush chicken with olive oil. Season with salt and pepper.
Bake at 450 degrees for about 10 minutes, turn oven down to 350 and cook 30-35 minutes more or until chicken is cooked through. Brush chicken with olive oil during roasting,squeeze a wedge or 2 of lemon over the chicken when done.
*During cooking drain out any excess oil or liquid that is in the bottom of your baking dish.
Smashed Potatoes with Pancetta
4-6 large red potatoes, large dice
5 slices pancetta, chopped (can use bacon)
¾ stick of butter
½ cup of milk
salt and white pepper to taste
Cook potatoes in a pot of boiling salted water until tender, about 30 minutes. Drain.
Meanwhile, sauté pancetta in pot over medium heat until crisp. Add potatoes, mash and add milk and butter. Season with salt and pepper
1 pound spaghetti
2 tablespoons extra-virgin olive oil
3 ounces pancetta, sliced into small strips (can use bacon)
3 garlic cloves, finely chopped
2 chicken breasts, cooked and cut into strips or diced
¼ cup dry white wine
4 egg yolks
½ cup freshly grated Parmigiano-Reggiano and ¼ cup Romano
Freshly ground black pepper
2 Tbls. Italian flat-leaf parsley, chopped
Reserved pasta water
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce. Drain the pasta well, reserving 1 cup of the hot pasta water.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and sauté for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and sauté for less than 1 minute to soften, add the cooked chicken.
Add the wine and turn off the heat, add the hot, drained spaghetti to the pan and toss. Beat the eggs, parsley and Parmesan together in a mixing bowl, pour the egg/cheese mixture into the pasta, stirring quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table, serves 4-6.
Cheeseburger Pie
1 unbaked pie crust-9”
1 lb. Ground beef
1 tsp. salt
1 tsp. oregano
1/4 tsp. pepper
½ cup bread crumbs
1 cup tomato sauce
¼ cup chopped green pepper
Cook ground beef, season with salt and pepper. Drain ground beef and stir in oregano, green pepper, breadcrumbs and tomato sauce.
Cheese Topping:
1 egg
½ tsp. dry mustard
¼ cup milk
2 cups shredded cheddar cheese
½ tsp. Worcestershire
Mix egg and milk then add dry mustard, worcestshire and cheese.
Turn ground beef mixture into piecrust and top with cheese mixture. Bake 425 degrees for 25-30 minutes.
Roast Chicken with Garlic and Rosemary
8 pieces of chicken
about 1/3 cup olive oil
10 cloves of garlic
1 bunch of rosemary
salt and pepper
lemon
Arrange chicken in baking dish, lift skin and put rosemary sprigs and garlic cloves under the skin. Brush chicken with olive oil. Season with salt and pepper.
Bake at 450 degrees for about 10 minutes, turn oven down to 350 and cook 30-35 minutes more or until chicken is cooked through. Brush chicken with olive oil during roasting,squeeze a wedge or 2 of lemon over the chicken when done.
*During cooking drain out any excess oil or liquid that is in the bottom of your baking dish.
Smashed Potatoes with Pancetta
4-6 large red potatoes, large dice
5 slices pancetta, chopped (can use bacon)
¾ stick of butter
½ cup of milk
salt and white pepper to taste
Cook potatoes in a pot of boiling salted water until tender, about 30 minutes. Drain.
Meanwhile, sauté pancetta in pot over medium heat until crisp. Add potatoes, mash and add milk and butter. Season with salt and pepper
Wednesday recipe; seems like a good day for soup!
Enchilada Soup
¼ cup butter, 2 Tbls. olive oil
¼ cup onion, chopped
2 cloves of garlic, chopped
½ cup flour
2 tsp. paprika
2 tsp. Lawry’s season salt
2 tsp. cumin powder
1 can chopped green chilies
1 ½ quarts chicken stock
½-1 cup sour cream
3 chicken breasts, cut up
Sauté onion and then garlic add flour to make a roux. Add seasonings and chicken stock. Stir well, add chicken. Whisk in sour cream. Garnish with corn tortillas, cheddar cheese and green onions. Serves 4-6.
Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.
Don't forget; Minor's base for all your stock needs, personally, I think it is a "must have"! For all my Cookermom peeps www.soupbase.com is offering a discount. Enter CMBLOG in the discount code field near the top of the page that's shows the contents of the shopping cart and click 'apply'. Any order over $25.00 they'll give a 15% discount. The discount will show right on the cart page after it is applied. Chicken - $10.95
Beef - $11.95, 1 tsp. of the paste to 1 cup, each container makes 5 gallons.
¼ cup butter, 2 Tbls. olive oil
¼ cup onion, chopped
2 cloves of garlic, chopped
½ cup flour
2 tsp. paprika
2 tsp. Lawry’s season salt
2 tsp. cumin powder
1 can chopped green chilies
1 ½ quarts chicken stock
½-1 cup sour cream
3 chicken breasts, cut up
Sauté onion and then garlic add flour to make a roux. Add seasonings and chicken stock. Stir well, add chicken. Whisk in sour cream. Garnish with corn tortillas, cheddar cheese and green onions. Serves 4-6.
Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.
Don't forget; Minor's base for all your stock needs, personally, I think it is a "must have"! For all my Cookermom peeps www.soupbase.com is offering a discount. Enter CMBLOG in the discount code field near the top of the page that's shows the contents of the shopping cart and click 'apply'. Any order over $25.00 they'll give a 15% discount. The discount will show right on the cart page after it is applied. Chicken - $10.95
Beef - $11.95, 1 tsp. of the paste to 1 cup, each container makes 5 gallons.
Hello there...
Just put the cassoulet in the crockpot, I'll post a photo on Wednesday!
Monday morning and I am tired and cold! What to publish this week? Well, one recipe for sure is Chocolate Caramel Walnut Tart since that was the winner of last week's voting, I thought for sure it would be the Bread Pudding with Whiskey Sauce, love that, it's a dessert I am kind of known for. Anyway, with a storm brewing for tomorrow, I think comfort food is in order, I put together a whole menu. Cassoulet is a perfect dish for entertaining, it is an impressive comfort food and a great "do ahead". You might see a picture tomorrow since it sounds like a good idea for tonight's dinner. The salad is in my repertoire of recipes and honestly I barely remember it but it sounds like it would be perfect with the cassoulet. As for the pistachio shrimp, another perfect "holiday entertaining" appetizer. I did a seafood appetizer class last week at Diamond Fresh Seafood, made 5 different hor d'oeurves and the class voted on that one as their favorite! Enjoy and check back on Wednesday for something new and delicious!
Monday morning and I am tired and cold! What to publish this week? Well, one recipe for sure is Chocolate Caramel Walnut Tart since that was the winner of last week's voting, I thought for sure it would be the Bread Pudding with Whiskey Sauce, love that, it's a dessert I am kind of known for. Anyway, with a storm brewing for tomorrow, I think comfort food is in order, I put together a whole menu. Cassoulet is a perfect dish for entertaining, it is an impressive comfort food and a great "do ahead". You might see a picture tomorrow since it sounds like a good idea for tonight's dinner. The salad is in my repertoire of recipes and honestly I barely remember it but it sounds like it would be perfect with the cassoulet. As for the pistachio shrimp, another perfect "holiday entertaining" appetizer. I did a seafood appetizer class last week at Diamond Fresh Seafood, made 5 different hor d'oeurves and the class voted on that one as their favorite! Enjoy and check back on Wednesday for something new and delicious!
And The Winner is...
Chocolate Caramel Walnut Tart
Crust:
1 ½ cups flour
¾ cup walnuts
½ tsp. Salt
1/3 cup powdered sugar
1 stick unsalted butter, cut into pieces, room temp.
1 large egg
Filling:
2 cups sugar
½ cup water
¼ cup light corn syrup
1 stick unsalted butter, cut into pieces
½ cup whipping cream
2 Tbls. sour cream
1 cup walnuts, chopped
Chocolate Glaze:
¾ cup whipping cream
4 oz. bittersweet chocolate
For Crust:
Blend flour, walnuts, powdered sugar and salt in the food processor. Add butter using pulse then slowly add the egg. Gather dough and press into a 10-inch tart pan with removable bottom. Pierce dough with a fork and chill for 30 minutes. Preheat oven to 325 degrees and bake about 30 minutes or until golden.
For Filling:
Place sugar, water and corn syrup in saucepan. Stir over low heat until sugar dissolves. Increase heat and let boil until syrup is a deep amber color, occasionally brushing sides of pan with a wet pastry brush, about 8 minutes.
Remove from heat. Whisk in butter and cream (mixture will bubble). Mix in sour cream and when beginning to cool mix in walnuts. Pour into crust, let caramel firm up before spreading chocolate glaze over it.
For Chocolate Glaze:
Bring cream to a boil, remove from heat and stir in chopped chocolate. Pour glaze over caramel. Refrigerate. Bring to room temperature before serving.
Serves 8-10 generous servings.
Crust:
1 ½ cups flour
¾ cup walnuts
½ tsp. Salt
1/3 cup powdered sugar
1 stick unsalted butter, cut into pieces, room temp.
1 large egg
Filling:
2 cups sugar
½ cup water
¼ cup light corn syrup
1 stick unsalted butter, cut into pieces
½ cup whipping cream
2 Tbls. sour cream
1 cup walnuts, chopped
Chocolate Glaze:
¾ cup whipping cream
4 oz. bittersweet chocolate
For Crust:
Blend flour, walnuts, powdered sugar and salt in the food processor. Add butter using pulse then slowly add the egg. Gather dough and press into a 10-inch tart pan with removable bottom. Pierce dough with a fork and chill for 30 minutes. Preheat oven to 325 degrees and bake about 30 minutes or until golden.
For Filling:
Place sugar, water and corn syrup in saucepan. Stir over low heat until sugar dissolves. Increase heat and let boil until syrup is a deep amber color, occasionally brushing sides of pan with a wet pastry brush, about 8 minutes.
Remove from heat. Whisk in butter and cream (mixture will bubble). Mix in sour cream and when beginning to cool mix in walnuts. Pour into crust, let caramel firm up before spreading chocolate glaze over it.
For Chocolate Glaze:
Bring cream to a boil, remove from heat and stir in chopped chocolate. Pour glaze over caramel. Refrigerate. Bring to room temperature before serving.
Serves 8-10 generous servings.
This Week's Menu
Pistachio Encrusted Shrimp with a Tarragon Mustard Dipping Sauce
20 large shrimp, peeled and deveined
salt and pepper
½ cup flour
1 egg, slightly beaten
1 ½ cups finely chopped pistachios
¼ cup oil
½ cup mayonnaise
1 ½ Tbls. Dijon (Mix ingredients together)
1 tsp. dried tarragon
Season shrimp with salt and pepper. Dredge in flour dip shrimp in beaten egg. Gently cover shrimp with chopped pistachios. Pour oil into non-stick skillet. Heat oil over medium-high heat. Add shrimp in batches and cook about 2 minutes, turning once and then remove to a paper towel. Finish cooking in the oven at 375 degrees for 5 minutes.
Skewer shrimp with a decorative pick. Serve with sauce.
Warm Goat Cheese Salad with Pancetta, Craison and Port Dressing
1 ¼ cups craisons
¾ cup port
5 slices pancetta or bacon, chopped
2 shallots minced
1 garlic clove, minced
¾ cup olive oil
3 Tbls. balsamic vinegar
pinch of sugar
2 small logs of goat cheese, cut into ½ inch slices
8 oz. mixed greens
½ cup toasted pine nuts
Combine craisons and port in small saucepan. Bring to a simmer, remove from heat and let stand until dehydrated. Sauté pancetta in a pan until crisp, add shallots and garlic, add oil, vinegar and sugar. Stir in craison mixture. Season with salt and pepper.
Warm goat cheese slices at 350 until warm5-7 minutes. Top greens with goat cheese and pine nuts, pour hot dressing over and serve. Serves 6.
Quick Cassoulet
½ pound dried Great Northern Beans
1 large onion, sliced
14 thick bacon slices, in 1-inch pieces
28 ounces chopped tomatoes (I like petite diced), use some of the juice
4 garlic cloves, minced
½ tsp. dried thyme
pepper to taste
5 parsley sprigs, chopped
1 bay leaf
8 cups chicken stock
1 lb. smoked sausage, (like Kielbasa) cut in ½ inch slices
1 lb. chicken breast, cubed
1 lb. pork, cubed
Soak beans overnight in water to cover. Sauté onions and bacon until bacon begins to brown. Drain fat, add tomatoes and juice. Stir in pepper, garlic, thyme, parsley, bay leaf, and stock. Simmer 15 minutes.
Brown sausage, chicken and pork in olive oil. Cook beans until almost done. In large Dutch oven layer enough beans to cover the bottom. Top with meats. Add remaining beans, then onion mixture. (Add duck if using) Stir gently.
Cover and bake in oven at 325 for 1 to 1/12 hours or great in the crockpot.
Serves 12.
20 large shrimp, peeled and deveined
salt and pepper
½ cup flour
1 egg, slightly beaten
1 ½ cups finely chopped pistachios
¼ cup oil
½ cup mayonnaise
1 ½ Tbls. Dijon (Mix ingredients together)
1 tsp. dried tarragon
Season shrimp with salt and pepper. Dredge in flour dip shrimp in beaten egg. Gently cover shrimp with chopped pistachios. Pour oil into non-stick skillet. Heat oil over medium-high heat. Add shrimp in batches and cook about 2 minutes, turning once and then remove to a paper towel. Finish cooking in the oven at 375 degrees for 5 minutes.
Skewer shrimp with a decorative pick. Serve with sauce.
Warm Goat Cheese Salad with Pancetta, Craison and Port Dressing
1 ¼ cups craisons
¾ cup port
5 slices pancetta or bacon, chopped
2 shallots minced
1 garlic clove, minced
¾ cup olive oil
3 Tbls. balsamic vinegar
pinch of sugar
2 small logs of goat cheese, cut into ½ inch slices
8 oz. mixed greens
½ cup toasted pine nuts
Combine craisons and port in small saucepan. Bring to a simmer, remove from heat and let stand until dehydrated. Sauté pancetta in a pan until crisp, add shallots and garlic, add oil, vinegar and sugar. Stir in craison mixture. Season with salt and pepper.
Warm goat cheese slices at 350 until warm5-7 minutes. Top greens with goat cheese and pine nuts, pour hot dressing over and serve. Serves 6.
Quick Cassoulet
½ pound dried Great Northern Beans
1 large onion, sliced
14 thick bacon slices, in 1-inch pieces
28 ounces chopped tomatoes (I like petite diced), use some of the juice
4 garlic cloves, minced
½ tsp. dried thyme
pepper to taste
5 parsley sprigs, chopped
1 bay leaf
8 cups chicken stock
1 lb. smoked sausage, (like Kielbasa) cut in ½ inch slices
1 lb. chicken breast, cubed
1 lb. pork, cubed
Soak beans overnight in water to cover. Sauté onions and bacon until bacon begins to brown. Drain fat, add tomatoes and juice. Stir in pepper, garlic, thyme, parsley, bay leaf, and stock. Simmer 15 minutes.
Brown sausage, chicken and pork in olive oil. Cook beans until almost done. In large Dutch oven layer enough beans to cover the bottom. Top with meats. Add remaining beans, then onion mixture. (Add duck if using) Stir gently.
Cover and bake in oven at 325 for 1 to 1/12 hours or great in the crockpot.
Serves 12.
Here it is...
Seafood Lasagna
I must say, this is one of my all time favorite recipes, I am very proud of it! It is right up there with Beef Short Rib Ragu over Gorgonzola Bread Pudding, ahhh but well, that is for another time. I think this is a great dish for a crowd, it's done ahead of time and it is an impressive entree. Many people serve seafood on Christmas Eve and I think this dish is perfect. I plan to make a ham on Christmas and serve this lasagna along with it. Let me hear from you if you try it, enjoy!
p.s. As you may have noticed, I am not a photographer so the picture does not do this dish justice!
Seafood Lasagna
¾ lb. of shrimp; raw peeled and deveined
¾ lb. sea scallops; sliced in half
5 Tbls. butter
5 Tbls. flour
6 cups of whole or 2% milk
garlic powder
nutmeg
white pepper
1 cup Parmesan cheese
2-3 Tbls. of cognac
1 cup fresh spinach leaves
1 ¼ cups Gruyere cheese
1 ¼ cups mozzarella
No boil lasagna noodles
2 Tbls. toasted pine nuts
Begin by poaching shrimp and scallops in cold water with a splash of white wine for 5 minutes. Set a side.
Next, make sauce by melting butter in a saucepan add flour to make a roux. Add milk and whisk until thicken, slowly add Parmesan cheese. Finish with a splash of cognac and season with white pepper and nutmeg and garlic powder.
Preheat oven to 350 degrees. Using a 9x13 dish layer ingredients as follows:
Cover bottom of pan with sauce
Arrange noodles to cover bottom, overlapping if necessary
Arrange ½ of the seafood
Top with 1 cup mozzarella
Top with sauce
Layer with more noodles
Next layer spinach/seafood/1 cup Gruyere
Cover with sauce
Layer more noodles
Top with sauce
Sprinkle a little of the remaining cheeses
Top with toasted pine nuts
Cover with foil and bake 30 minutes. Discard foil and continue baking for an additional 10 minutes. Allow to cool slightly before cutting.
I must say, this is one of my all time favorite recipes, I am very proud of it! It is right up there with Beef Short Rib Ragu over Gorgonzola Bread Pudding, ahhh but well, that is for another time. I think this is a great dish for a crowd, it's done ahead of time and it is an impressive entree. Many people serve seafood on Christmas Eve and I think this dish is perfect. I plan to make a ham on Christmas and serve this lasagna along with it. Let me hear from you if you try it, enjoy!
p.s. As you may have noticed, I am not a photographer so the picture does not do this dish justice!
Seafood Lasagna
¾ lb. of shrimp; raw peeled and deveined
¾ lb. sea scallops; sliced in half
5 Tbls. butter
5 Tbls. flour
6 cups of whole or 2% milk
garlic powder
nutmeg
white pepper
1 cup Parmesan cheese
2-3 Tbls. of cognac
1 cup fresh spinach leaves
1 ¼ cups Gruyere cheese
1 ¼ cups mozzarella
No boil lasagna noodles
2 Tbls. toasted pine nuts
Begin by poaching shrimp and scallops in cold water with a splash of white wine for 5 minutes. Set a side.
Next, make sauce by melting butter in a saucepan add flour to make a roux. Add milk and whisk until thicken, slowly add Parmesan cheese. Finish with a splash of cognac and season with white pepper and nutmeg and garlic powder.
Preheat oven to 350 degrees. Using a 9x13 dish layer ingredients as follows:
Cover bottom of pan with sauce
Arrange noodles to cover bottom, overlapping if necessary
Arrange ½ of the seafood
Top with 1 cup mozzarella
Top with sauce
Layer with more noodles
Next layer spinach/seafood/1 cup Gruyere
Cover with sauce
Layer more noodles
Top with sauce
Sprinkle a little of the remaining cheeses
Top with toasted pine nuts
Cover with foil and bake 30 minutes. Discard foil and continue baking for an additional 10 minutes. Allow to cool slightly before cutting.
The season is upon us!
Well, I believe the holiday season has arrived; turkey is gone, Thanksgiving hockey tournament is over and doorbusters have been snagged! This week I have posted some of my favorite appetizer recipes, sorry no photos this time, just too darn busy! Check back on Wednesday as I plan to post my personal absolute favorite holiday entertaining entree for a crowd (picture included)! Enjoy the recipes, let me know if you have any questions. Happy holidays!
These are a few of my favorite...
HOLIDAY APPETIZERS
Fig Torte
1 Lb. Mascarpone cheese
1 ½ lb. Cream cheese, room temperature
1 cup brown sugar
½ lb. Dried figs
1 Tbls. Vanilla
2 Tbls. Granulated sugar to dust baking dish
¼ cup Madeira or Marsala wine
Poach figs in water with wine, until soft.
Puree half of the figs. Slice the other figs. Set aside.
Blend together mascarpone, cream cheese, brown sugar and vanilla.
Butter and sugar baking dish, line dish with sliced figs.
Layer half of the cheese mixture over figs, then add fig puree, then add remaining cheese mixture.
Bake in a water bath at 300 degrees for 35-40 minutes. Let cool and refrigerate overnight. Unmold and serve with crackers such as table water or baguette.
Smoked Trout Spread
Approx. ¼ lb. smoked trout
4 oz. cream cheese, softened
1 Tbls. sour cream
2 Tbls. chopped green onion
¼ tsp. horseradish
½ Tbls. capers
1 Tbls. lemon juice
1 Tbls. parsley
Process smoked trout in food processor (make sure all pin bones are out). Mix in remaining ingredients, garnish top with lemon zest if desired. Serve with table water crackers or Trader Joe's Pita Crackers.
Baked Brie and Shrimp
2 Tbls. finely diced red pepper
2 cloves of garlic, minced
¾ cup raw peeled and deveined shrimp chopped
dash of red pepper flakes
1 wedge of brie rind removed and cut into chunks
Sauté diced red pepper in a bout 1 Tbls of olive oil and shrimp, sauté until just about cooked, add garlic and pepper flakes. Pour mixture over chunks of brie (avoid excess olive oil). Bake at 325 for about 10 minutes stirring occasionally to combine. Serve with baguette slices.
*Don’t let it get too hot or the cheese will break and become very oily.
Sesame-Eggplant Salsa
2 medium eggplants
1 Tbls. oil
¾ cup green onions
2 Tbls. fresh ginger
4 garlic cloves, minced
1 tsp. chili-garlic sauce
3 Tbls. brown sugar
2 Tbls. soy sauce
1 Tbls. rice vinegar
2 Tbls. fresh lemon juice
2 plum tomatoes, seeded and chopped
¾ cup cilantro
11/2 tsps. sesame oil
Preheat oven to 450 degrees, pierce eggplants all over with a fork. Place on baking sheet. Roast in oven until eggplants are soft and deflated about 1 hour. Scrape flesh into a strainer set over a large bowl. Let drain about 30 minutes. Transfer to food processor and process until almost smooth.
Heat oil add ginger, garlic, green onions and chili-garlic sauce cook about 45 seconds. Stir in brown sugar, soy sauce, vinegar and lemon juice. Bring to a simmer, stirring constantly, mix in eggplant puree and cook about 2 minutes. Remove from heat and stir in tomatoes, cilantro and sesame oil. Cool to room temperature. Season with salt and pepper. Garnish with green onions and cilantro. Makes 4 cups.
Serve with fresh pita rounds or pita chips.
Crispy Crab Wontons
1 can lump crab
1 ½ Tbls. cilantro
6 oz. cream cheese, softened
2 Tbls. diced green onion
1 tsps. chopped garlic
salt and pepper
Mix together above ingredients
36 wonton skins
oil for frying
Dipping Sauce:
1 cup apricot preserves
½ cup orange juice
1 Tbls. soy sauce
1 Tbls. sesame oil
Bring preserves to a boil, mix in other ingredients and let cool before serving.
Place a teaspoon of crab mixture in the middle of the wonton skin wet edges and fold over to make a triangle, press edges to seal bring 3 points together and pinch to seal.
If freezing place on sheet pan, dust with flour and flash freeze about 1 hour.
To cook heat oil to about 375 degrees and fry a few at a time until golden. Drain on paper towel. Serve with sauce.
Stilton and Watercress Dip - Stilton is a cheese which is traditional at the holidays
5 ounces Stilton cheese, crumbled
4 ounces cream cheese, room temperature
5 Tbls. butter, room temperature
1 bunch watercress, stems trimmed and leaves chopped
2 green onions, chopped
¼ cup finely chopped toasted walnuts
3 large Belgium endive spears (approx. 24) end trimmed or serve with Carr’s water crackers
Mix Stilton cheese and butter in a medium bowl until blended. Mix in watercress, onions and nuts. Arrange endive leaves on a platter, spoon 1 Tbls. of the mixture onto each endive leaf and serve.
Fig Torte
1 Lb. Mascarpone cheese
1 ½ lb. Cream cheese, room temperature
1 cup brown sugar
½ lb. Dried figs
1 Tbls. Vanilla
2 Tbls. Granulated sugar to dust baking dish
¼ cup Madeira or Marsala wine
Poach figs in water with wine, until soft.
Puree half of the figs. Slice the other figs. Set aside.
Blend together mascarpone, cream cheese, brown sugar and vanilla.
Butter and sugar baking dish, line dish with sliced figs.
Layer half of the cheese mixture over figs, then add fig puree, then add remaining cheese mixture.
Bake in a water bath at 300 degrees for 35-40 minutes. Let cool and refrigerate overnight. Unmold and serve with crackers such as table water or baguette.
Smoked Trout Spread
Approx. ¼ lb. smoked trout
4 oz. cream cheese, softened
1 Tbls. sour cream
2 Tbls. chopped green onion
¼ tsp. horseradish
½ Tbls. capers
1 Tbls. lemon juice
1 Tbls. parsley
Process smoked trout in food processor (make sure all pin bones are out). Mix in remaining ingredients, garnish top with lemon zest if desired. Serve with table water crackers or Trader Joe's Pita Crackers.
Baked Brie and Shrimp
2 Tbls. finely diced red pepper
2 cloves of garlic, minced
¾ cup raw peeled and deveined shrimp chopped
dash of red pepper flakes
1 wedge of brie rind removed and cut into chunks
Sauté diced red pepper in a bout 1 Tbls of olive oil and shrimp, sauté until just about cooked, add garlic and pepper flakes. Pour mixture over chunks of brie (avoid excess olive oil). Bake at 325 for about 10 minutes stirring occasionally to combine. Serve with baguette slices.
*Don’t let it get too hot or the cheese will break and become very oily.
Sesame-Eggplant Salsa
2 medium eggplants
1 Tbls. oil
¾ cup green onions
2 Tbls. fresh ginger
4 garlic cloves, minced
1 tsp. chili-garlic sauce
3 Tbls. brown sugar
2 Tbls. soy sauce
1 Tbls. rice vinegar
2 Tbls. fresh lemon juice
2 plum tomatoes, seeded and chopped
¾ cup cilantro
11/2 tsps. sesame oil
Preheat oven to 450 degrees, pierce eggplants all over with a fork. Place on baking sheet. Roast in oven until eggplants are soft and deflated about 1 hour. Scrape flesh into a strainer set over a large bowl. Let drain about 30 minutes. Transfer to food processor and process until almost smooth.
Heat oil add ginger, garlic, green onions and chili-garlic sauce cook about 45 seconds. Stir in brown sugar, soy sauce, vinegar and lemon juice. Bring to a simmer, stirring constantly, mix in eggplant puree and cook about 2 minutes. Remove from heat and stir in tomatoes, cilantro and sesame oil. Cool to room temperature. Season with salt and pepper. Garnish with green onions and cilantro. Makes 4 cups.
Serve with fresh pita rounds or pita chips.
Crispy Crab Wontons
1 can lump crab
1 ½ Tbls. cilantro
6 oz. cream cheese, softened
2 Tbls. diced green onion
1 tsps. chopped garlic
salt and pepper
Mix together above ingredients
36 wonton skins
oil for frying
Dipping Sauce:
1 cup apricot preserves
½ cup orange juice
1 Tbls. soy sauce
1 Tbls. sesame oil
Bring preserves to a boil, mix in other ingredients and let cool before serving.
Place a teaspoon of crab mixture in the middle of the wonton skin wet edges and fold over to make a triangle, press edges to seal bring 3 points together and pinch to seal.
If freezing place on sheet pan, dust with flour and flash freeze about 1 hour.
To cook heat oil to about 375 degrees and fry a few at a time until golden. Drain on paper towel. Serve with sauce.
Stilton and Watercress Dip - Stilton is a cheese which is traditional at the holidays
5 ounces Stilton cheese, crumbled
4 ounces cream cheese, room temperature
5 Tbls. butter, room temperature
1 bunch watercress, stems trimmed and leaves chopped
2 green onions, chopped
¼ cup finely chopped toasted walnuts
3 large Belgium endive spears (approx. 24) end trimmed or serve with Carr’s water crackers
Mix Stilton cheese and butter in a medium bowl until blended. Mix in watercress, onions and nuts. Arrange endive leaves on a platter, spoon 1 Tbls. of the mixture onto each endive leaf and serve.
Start planning your Thanksgiving menu and let me help!
Happy Thanksgiving to all my Cookermom followers! I hope you enjoy some of my favorite Thanksgiving sides! I have had several people ask me how I make my stuffing, expecting some gourmet concoction but I make mine just the way my mom and aunt did, cheap white bread cut up (should be day old or slightly toasted in the oven), saute finely diced onions and celery in butter, add poultry seasoning, mix with bread, moisten with a little chicken stock and stuff the bird, bake the remaining stuffing in a covered casserole dish and of course that stuffing is never as good as what is in the bird! Next, are the sweet potatoes, no marshmallows here, just baked in the oven until soft, slice open and lots of butter! Rolls, let me talk rolls! We can not get enough of Rhodes White Dinner Rolls (they can be found at most grocery stores) they come as frozen little balls that need to rise for several hours, oil a sheet pan and place frozen balls, leaving enough room for the rolls to double in size, cover with an oiled sheet of plastic wrap (make sure it does not stick or the rolls will collapse) and just set aside to rise and bake. I promise you you won't be able to get enough of them, it is the most requested Thanksgiving side by my boys! Having turkey issues, Butterball has their turkey hotline; Butterball - Turkey Talk-Line
Phone Number: 1-800-BUTTERBALL (1-800-288-8372). Have a safe and wonderful Thanksgiving everyone!
It is literally true, as the thankless say, that they have nothing to be thankful for. He who sits by the fire, thankless for the fire, is just as if he had no fire. Nothing is possessed save in appreciation, of which thankfulness is the indispensable ingredient. But a thankful heart hath a continual feast.
~W.J. Cameron
Phone Number: 1-800-BUTTERBALL (1-800-288-8372). Have a safe and wonderful Thanksgiving everyone!
It is literally true, as the thankless say, that they have nothing to be thankful for. He who sits by the fire, thankless for the fire, is just as if he had no fire. Nothing is possessed save in appreciation, of which thankfulness is the indispensable ingredient. But a thankful heart hath a continual feast.
~W.J. Cameron
Appetizer/Cranberry Blue Cheese Ball (Cheese balls are back)!
4 ounces sharp white cheddar cheese, cut into cubes
8 ounces cream cheese
4 ounces blue cheese
2 Tbls. diced green onion
3 ounces dried cranberries
¼ cup toasted walnuts
Place cheddar cheese in a food processor, pulse until coarsely chopped, and add remaining ingredients until well combined. Lay out a large sheet of plastic wrap and place cheese mixture on top, roll into a ball and then roll that into toasted walnuts. Refrigerate overnight. Serve at room temperature (leave out about 30 minutes). Serve with baguette slices or crackers.
Serves about 12.
8 ounces cream cheese
4 ounces blue cheese
2 Tbls. diced green onion
3 ounces dried cranberries
¼ cup toasted walnuts
Place cheddar cheese in a food processor, pulse until coarsely chopped, and add remaining ingredients until well combined. Lay out a large sheet of plastic wrap and place cheese mixture on top, roll into a ball and then roll that into toasted walnuts. Refrigerate overnight. Serve at room temperature (leave out about 30 minutes). Serve with baguette slices or crackers.
Serves about 12.
Appetizer/Butternut Squash Quesadillas with Chipolte Lime Sauce
1 butternut squash; peeled and large dice
1 small onion, sliced
2 large garlic clove, sliced
Canola oil for tortillas
8 flour tortillas
½ cup chopped red bell pepper
1 cup jack cheese
Preheat oven to 375 degrees. In a shallow baking pan arrange squash chunks, onion and garlic and drizzle with oil, tossing to coat. Roast mixture in middle of oven 45 minutes or until squash is tender. In a food processor puree squash, onion and garlic until smooth, season with salt and pepper.
Sprinkle a little cheese, spread ¼ of the mixture over cheese, on each of the 4 tortillas and sprinkle with red pepper and top with additional cheese. Top with tortilla, pour about 1 Tbls. oil in a non-stick skillet cook tortillas over medium high heat until golden, about 1-2 minutes per side. Cut into 8 wedges and serve with sauce. Makes 4 quesadillas.
Chipolte Lime Sauce:
1 can chipolte chili in adobo, about 2 peppers (Remove as many seeds as possible that is where the heat comes from)
2 t. fresh lime juice
1 cup sour cream
In a small bowl of food processor, add chilies and lime juice add sour cream and process until combined. Taste for salt, a little will just bring out the flavors.
1 small onion, sliced
2 large garlic clove, sliced
Canola oil for tortillas
8 flour tortillas
½ cup chopped red bell pepper
1 cup jack cheese
Preheat oven to 375 degrees. In a shallow baking pan arrange squash chunks, onion and garlic and drizzle with oil, tossing to coat. Roast mixture in middle of oven 45 minutes or until squash is tender. In a food processor puree squash, onion and garlic until smooth, season with salt and pepper.
Sprinkle a little cheese, spread ¼ of the mixture over cheese, on each of the 4 tortillas and sprinkle with red pepper and top with additional cheese. Top with tortilla, pour about 1 Tbls. oil in a non-stick skillet cook tortillas over medium high heat until golden, about 1-2 minutes per side. Cut into 8 wedges and serve with sauce. Makes 4 quesadillas.
Chipolte Lime Sauce:
1 can chipolte chili in adobo, about 2 peppers (Remove as many seeds as possible that is where the heat comes from)
2 t. fresh lime juice
1 cup sour cream
In a small bowl of food processor, add chilies and lime juice add sour cream and process until combined. Taste for salt, a little will just bring out the flavors.
blog message
Welcome to my blog, here you will find my tried and true recipes, always with lots of tips and a grocery list too. On Monday, I will post two "weekday" recipes and on Wednesday I will post a more "weekend" friendly recipe, and don't forget to vote on what recipe you would like to see for next week. Happy cooking!
Roasted Garlic Mashed Potatoes
8-10 Yukon Gold Potatoes
8 slices pancetta, chopped
1 whole garlic bulb, roasted
1 and ½ stick of butter
¾ cup- 1cup heavy cream
truffle oil
salt and white pepper to taste
Cook potatoes in a pot of boiling salted water until tender. Drain.
Using potato ricer, rice potatoes. Set aside.
Meanwhile, sauté pancetta in a pot over medium heat until crisp. Add potatoes, cream, butter and roasted garlic. Season with salt and white pepper. To finish drizzle with truffle oil.
To roast garlic, cut off top of head, drizzle with olive oil and bake in 375 degree oven for about 40-50 minutes.
8 slices pancetta, chopped
1 whole garlic bulb, roasted
1 and ½ stick of butter
¾ cup- 1cup heavy cream
truffle oil
salt and white pepper to taste
Cook potatoes in a pot of boiling salted water until tender. Drain.
Using potato ricer, rice potatoes. Set aside.
Meanwhile, sauté pancetta in a pot over medium heat until crisp. Add potatoes, cream, butter and roasted garlic. Season with salt and white pepper. To finish drizzle with truffle oil.
To roast garlic, cut off top of head, drizzle with olive oil and bake in 375 degree oven for about 40-50 minutes.
Brussels Sprouts with Bacon and Thyme
1 lbs. brussels sprouts
6 slices bacon, diced
2 tsps. minced garlic/3 Tbls. chopped shallots
1 tsp. fresh thyme
1 to 11/2 cups chicken stock
2 Tbs. unsalted butter
3 Tbs. olive oil
salt and pepper
Cut or pull off any dry outer leaves from the brussels sprouts. Trim away any brown spots and slice off the dry stem end. Cut the brussels sprouts into quarters. Set aside.
Heat a large sauté pan over medium heat. Cook the bacon until crispy. Using a slotted spoon, transfer the bacon to a bowl. Pour off the fat in the pan and discard, leaving about a tablespoon for shallots and garlic.
Return the pan to medium heat, add the shallots, garlic and cook until soft, about 5 minutes. Transfer the shallot mixture to the bowl with the bacon.
Melt the butter with the olive oil. Add the brussels sprouts and stir to coat evenly, add thyme. Cook until the brussels sprouts begin to brown, 3 to 4 minutes. Stir again, and then cook for 3 to 4 minutes more. Stir in 1/2 cup of the stock. Continue cooking (cover), stirring occasionally and adding more stock as needed, until the brussels sprouts are soft, season with salt and pepper. Add the bacon mixture and stir to incorporate. Serves 6-8. You can do this all ahead and reheat just toss in the bacon at the end so it is still crispy!
6 slices bacon, diced
2 tsps. minced garlic/3 Tbls. chopped shallots
1 tsp. fresh thyme
1 to 11/2 cups chicken stock
2 Tbs. unsalted butter
3 Tbs. olive oil
salt and pepper
Cut or pull off any dry outer leaves from the brussels sprouts. Trim away any brown spots and slice off the dry stem end. Cut the brussels sprouts into quarters. Set aside.
Heat a large sauté pan over medium heat. Cook the bacon until crispy. Using a slotted spoon, transfer the bacon to a bowl. Pour off the fat in the pan and discard, leaving about a tablespoon for shallots and garlic.
Return the pan to medium heat, add the shallots, garlic and cook until soft, about 5 minutes. Transfer the shallot mixture to the bowl with the bacon.
Melt the butter with the olive oil. Add the brussels sprouts and stir to coat evenly, add thyme. Cook until the brussels sprouts begin to brown, 3 to 4 minutes. Stir again, and then cook for 3 to 4 minutes more. Stir in 1/2 cup of the stock. Continue cooking (cover), stirring occasionally and adding more stock as needed, until the brussels sprouts are soft, season with salt and pepper. Add the bacon mixture and stir to incorporate. Serves 6-8. You can do this all ahead and reheat just toss in the bacon at the end so it is still crispy!
Easy Gravy
For Gravy:
4 Tbls. butter
4 Tbls. flour
2 cups chicken stock
Cook butter and flour to make a roux and add chicken stock and turkey drippings whisk until thickened.
4 Tbls. butter
4 Tbls. flour
2 cups chicken stock
Cook butter and flour to make a roux and add chicken stock and turkey drippings whisk until thickened.
Mascarpone Pumpkin Tart with Macadamia Nut Crunch
1 ¼ cup graham cracker crumbs
3 Tbls. sugar
1/3 cup melted butter
Mix together above ingredients and press into an 11” tart pan with removable bottom, bake at 350 for 8 minutes.
Filling:
1can pure pumpkin (15 oz.)
3/4 cup (packed) golden brown sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 8-ounce container mascarpone cheese*
Combine the above ingredients with an electric mixer and spoon into tart pan. Bake 350 for about 50-55 minutes or until set.
For Macadamia Nut Crunch:
1 6.5 oz. container of macadamia nuts; roughly chopped
½ cup sugar
2 Tbls. butter
1 tsp. vanilla
Melt ½ cup of sugar in a sauce pan until it begins to melt and become a golden amber color, add 2 Tbls. of butter and stir in 1 tsp. vanilla, add chopped nuts, lay out on a sheet pan and for cool and roughly chop. To serve slice a wedge and place a dollop of whip cream on top and sprinkle with macadamia nut crunch. Serves 8 or 12 pieces.
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3 Tbls. sugar
1/3 cup melted butter
Mix together above ingredients and press into an 11” tart pan with removable bottom, bake at 350 for 8 minutes.
Filling:
1can pure pumpkin (15 oz.)
3/4 cup (packed) golden brown sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 8-ounce container mascarpone cheese*
Combine the above ingredients with an electric mixer and spoon into tart pan. Bake 350 for about 50-55 minutes or until set.
For Macadamia Nut Crunch:
1 6.5 oz. container of macadamia nuts; roughly chopped
½ cup sugar
2 Tbls. butter
1 tsp. vanilla
Melt ½ cup of sugar in a sauce pan until it begins to melt and become a golden amber color, add 2 Tbls. of butter and stir in 1 tsp. vanilla, add chopped nuts, lay out on a sheet pan and for cool and roughly chop. To serve slice a wedge and place a dollop of whip cream on top and sprinkle with macadamia nut crunch. Serves 8 or 12 pieces.
DON’T FORGET TO VISIT MY BLOG AT WWW.COOKERMOM.BLOGSPOT.COM
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Pumpkin Spice Mousse
¾ cup dried apricots
3 Tbls. rum
16 oz. pure canned pumpkin
4 Tbls. melted butter
½ cup brown sugar
¼ tsp each: ground allspice, cinnamon and nutmeg
½ cup pecans
¾ cup heavy cream
In a small saucepan combine dried apricots with the rum. Bring to a boil, cover and let simmer for 1 minute. Let cool.
In a large bowl, combine pumpkin, butter, brown sugar, spices and chopped nuts.
Chop apricots and stir them into the pumpkin. Chill the mixture. Whip heavy cream until stiff and fold into mousse. Crumble gingersnap cookies to garnish. Makes 6 ½ cup servings.
3 Tbls. rum
16 oz. pure canned pumpkin
4 Tbls. melted butter
½ cup brown sugar
¼ tsp each: ground allspice, cinnamon and nutmeg
½ cup pecans
¾ cup heavy cream
In a small saucepan combine dried apricots with the rum. Bring to a boil, cover and let simmer for 1 minute. Let cool.
In a large bowl, combine pumpkin, butter, brown sugar, spices and chopped nuts.
Chop apricots and stir them into the pumpkin. Chill the mixture. Whip heavy cream until stiff and fold into mousse. Crumble gingersnap cookies to garnish. Makes 6 ½ cup servings.
Today's New Recipe is...Penne with Sausage, Peas and Mascarpone
1 lb. sweet Italian sausage (bulk/not in casings)
1/3 cup chopped onion
1 ¼ cups heavy cream
¾ cup chicken stock
1 lb. penne
11/2 cups frozen peas
1 8oz. container of mascarpone cheese
fresh grated parmesan
Cook sausage with chopped onion, drain and set aside. Add cream to a pot and cook about 5 minutes, add chicken stock and cook about 8 more minutes or until a saucy consistency, whisking occasionally. Return sausage to pot. Add peas, mascarpone and simmer until hot. Add pasta, toss to coat, mix in parmesan, season with fresh ground pepper. Serve hot with extra parmesan. Serves 4-6.
This is an easy and immpressive dish!
1/3 cup chopped onion
1 ¼ cups heavy cream
¾ cup chicken stock
1 lb. penne
11/2 cups frozen peas
1 8oz. container of mascarpone cheese
fresh grated parmesan
Cook sausage with chopped onion, drain and set aside. Add cream to a pot and cook about 5 minutes, add chicken stock and cook about 8 more minutes or until a saucy consistency, whisking occasionally. Return sausage to pot. Add peas, mascarpone and simmer until hot. Add pasta, toss to coat, mix in parmesan, season with fresh ground pepper. Serve hot with extra parmesan. Serves 4-6.
This is an easy and immpressive dish!
How to Poach Chicken Breasts
Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.
By poaching the breasts on Monday you do not have to mess with raw chicken-can freeze diced up chicken
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.
By poaching the breasts on Monday you do not have to mess with raw chicken-can freeze diced up chicken
Chicken Pot Pie
1 2/3 cup mixed veggies (carrots, peas, corn) or similar combo
2 cups cup cooked chicken, diced
4 Tbls. roux
2 cups chicken stock
1 cup milk
1 Tbls. sherry
pinch of thyme
fresh ground pepper
sheet of puff pastry or pie crust; rolled out slightly or biscuits
Melt butter and add flour to make a roux, whisk in stock, milk, sherry, thyme and roux season with fresh ground pepper. Add chicken and veggies. Pour into large oven safe dish. Form pie crust around top of container, pinching the edges. Before baking cut slits in puff pastry to allow steam to escape and if desired brush pastry with egg wash or simply pour chicken mixture over a biscuit. Bake at 375 degrees for 30 or until crust is golden.
I use the pie crust, but the buscuits are good too!
2 cups cup cooked chicken, diced
4 Tbls. roux
2 cups chicken stock
1 cup milk
1 Tbls. sherry
pinch of thyme
fresh ground pepper
sheet of puff pastry or pie crust; rolled out slightly or biscuits
Melt butter and add flour to make a roux, whisk in stock, milk, sherry, thyme and roux season with fresh ground pepper. Add chicken and veggies. Pour into large oven safe dish. Form pie crust around top of container, pinching the edges. Before baking cut slits in puff pastry to allow steam to escape and if desired brush pastry with egg wash or simply pour chicken mixture over a biscuit. Bake at 375 degrees for 30 or until crust is golden.
I use the pie crust, but the buscuits are good too!
Ground Beef Moussaka
2 large eggplants, sliced into 1/4 inch slices
salt and pepper
olive oil
OR
1 box of Trader Joe’s breaded eggplant
ground beef-tomato mixture;
1 lb. ground beef
½ cup onion, diced
1 Tbls. minced garlic
salt
pepper
1 tsp. dried oregano
¼ tsp. cinnamon
½ cup red wine
28 oz. can crushed tomatoes
For the Béchamel:
4 Tbls. butter
4 Tbls. flour
2 ½ cups milk
¼ tsp. freshly grated nutmeg
2 eggs
½ cup parmesan cheese
salt and white pepper
To Finish:
¾ cup bread crumbs
¼ cup grated parmesan cheese
2 Tbls. chopped Italian flat leaf parsley
Season eggplant with salt and pepper, add olive oil to a pan and fry the eggplant until golden, about 3 minutes per side, adding more oil as necessary. Drain on paper towel or even easier just buy it from T Joe’s.
Next, cook beef over medium high heat; add onions and garlic toward the end, season with salt and pepper. Drain off any excess fat from the pan, put into a pot and add oregano and cinnamon. Pour in the red wine, and just let in reduce slightly. Add tomatoes, simmer about 30 minutes or until mixture is a nice tomato sauce consistency. Check for salt and pepper and if the mixture is too tart and a pinch of brown sugar to balance out the flavors.
For the Béchamel: In a saucepan, melt the butter, ad flour to make a roux. Cook over medium heat for 3-4 minutes. Slowly add the milk, whisking, add nutmeg. The mixture should be fairly thick. Take ½ cup of the hot milk mixture and whisk into beaten eggs, this will temper the eggs. Whisk that mixture back into the milk mixture. Add parmesan cheese and stir. Season with salt and white pepper.
To Finish: Sprinkle the bottom of a 7” x 10” baking dish with bread crumbs, place a layer of eggplant down, next layer ½ of the beef-tomato mixture over eggplant, then layer 1/2 of the béchamel over lamb mixture. Repeat and then sprinkle the top with breadcrumbs, parmesan cheese and parsley. Bake at 350 for 45 minutes and let sit 5 minutes before slicing. Serves 4-6.
salt and pepper
olive oil
OR
1 box of Trader Joe’s breaded eggplant
ground beef-tomato mixture;
1 lb. ground beef
½ cup onion, diced
1 Tbls. minced garlic
salt
pepper
1 tsp. dried oregano
¼ tsp. cinnamon
½ cup red wine
28 oz. can crushed tomatoes
For the Béchamel:
4 Tbls. butter
4 Tbls. flour
2 ½ cups milk
¼ tsp. freshly grated nutmeg
2 eggs
½ cup parmesan cheese
salt and white pepper
To Finish:
¾ cup bread crumbs
¼ cup grated parmesan cheese
2 Tbls. chopped Italian flat leaf parsley
Season eggplant with salt and pepper, add olive oil to a pan and fry the eggplant until golden, about 3 minutes per side, adding more oil as necessary. Drain on paper towel or even easier just buy it from T Joe’s.
Next, cook beef over medium high heat; add onions and garlic toward the end, season with salt and pepper. Drain off any excess fat from the pan, put into a pot and add oregano and cinnamon. Pour in the red wine, and just let in reduce slightly. Add tomatoes, simmer about 30 minutes or until mixture is a nice tomato sauce consistency. Check for salt and pepper and if the mixture is too tart and a pinch of brown sugar to balance out the flavors.
For the Béchamel: In a saucepan, melt the butter, ad flour to make a roux. Cook over medium heat for 3-4 minutes. Slowly add the milk, whisking, add nutmeg. The mixture should be fairly thick. Take ½ cup of the hot milk mixture and whisk into beaten eggs, this will temper the eggs. Whisk that mixture back into the milk mixture. Add parmesan cheese and stir. Season with salt and white pepper.
To Finish: Sprinkle the bottom of a 7” x 10” baking dish with bread crumbs, place a layer of eggplant down, next layer ½ of the beef-tomato mixture over eggplant, then layer 1/2 of the béchamel over lamb mixture. Repeat and then sprinkle the top with breadcrumbs, parmesan cheese and parsley. Bake at 350 for 45 minutes and let sit 5 minutes before slicing. Serves 4-6.
Butternut Squash Risotto
Butternut Squash Risotto
1/3 cup onion, finely chopped
1 garlic clove, minced
3 oz. diced pancetta (or you can use bacon)
4 Tbls. olive oil
1 small butternut squash (scoop out seeds); one half dice the other place in a pan with a small amount of water place flesh side down and bake 350 for about 25 minutes or until soft
2 tsps. fresh chopped rosemary
6 cups chicken broth, hot in saucepan
½ cup dry white wine, optional
2 cups Arborio Rice
¾ cup freshly grated parmesan
blue cheese (leave out if you are not a fan)
2 Tbls. chopped parsley (I always use Italian flat leaf)
Place pancetta (or bacon) in saucepan over medium heat sauté until browned, add onion and cook. Stir onion until nearly soft and translucent, add diced squash and garlic and cook about one more minute, being careful not to burn garlic. Next, add rosemary and rice and cook about 2-3 minutes. Using a ladle, scoop about ½ to ¾ cup of broth. Pour it in the pan with rice, stirring constantly with a wooden spoon. When most of the liquid is absorbed into the rice, add another ladle of the broth and stir constantly, as before.
Continue to add broth in ½ to ¾ cup batches until you have used most of the broth. It is now time to test the risotto. Spoon up some rice and bite into it – it should be tender without being too mushy. If it is a bit crunchy and tastes starchy, you will need to continue adding liquid.
Remove from heat. Stir in parmesan cheese and cooked squash, when serving sprinkle with blue cheese and more parmesan. Serves 4 entrée size portions.
COOKERMOM TIPS:
I always tell people the first few times you make risotto, set the timer for 20 minutes that is about how long it takes to make. However, you will still need to taste it, the grains should be soft but not mushy. The rice should never be al dente. So pour yourself a glass of vino and tell everyone to leave you alone for 20 minutes, you'll find you love making this dish!!
Personally, I use a chef's knife to cut the butternut squash but if your knife skills and you knife are not the best I had several people tell me at my last cooking class that thy use a vegetable peeler and it works great so you can try that!
Make sure your stock is hot.
You can substitute bacon for pancetta if you must.
I love the pungent savory taste of the blue cheese in combination with the butternut squash but you can omit the blue cheese if you are not a fan but do not omit the parmesan.
Make sure you pot is big (wide) enough, otherwise it will take too long to make!
Must use Arborio rice, it is a high starch rice and lends to the creaminess of the risotto.
1/3 cup onion, finely chopped
1 garlic clove, minced
3 oz. diced pancetta (or you can use bacon)
4 Tbls. olive oil
1 small butternut squash (scoop out seeds); one half dice the other place in a pan with a small amount of water place flesh side down and bake 350 for about 25 minutes or until soft
2 tsps. fresh chopped rosemary
6 cups chicken broth, hot in saucepan
½ cup dry white wine, optional
2 cups Arborio Rice
¾ cup freshly grated parmesan
blue cheese (leave out if you are not a fan)
2 Tbls. chopped parsley (I always use Italian flat leaf)
Place pancetta (or bacon) in saucepan over medium heat sauté until browned, add onion and cook. Stir onion until nearly soft and translucent, add diced squash and garlic and cook about one more minute, being careful not to burn garlic. Next, add rosemary and rice and cook about 2-3 minutes. Using a ladle, scoop about ½ to ¾ cup of broth. Pour it in the pan with rice, stirring constantly with a wooden spoon. When most of the liquid is absorbed into the rice, add another ladle of the broth and stir constantly, as before.
Continue to add broth in ½ to ¾ cup batches until you have used most of the broth. It is now time to test the risotto. Spoon up some rice and bite into it – it should be tender without being too mushy. If it is a bit crunchy and tastes starchy, you will need to continue adding liquid.
Remove from heat. Stir in parmesan cheese and cooked squash, when serving sprinkle with blue cheese and more parmesan. Serves 4 entrée size portions.
COOKERMOM TIPS:
I always tell people the first few times you make risotto, set the timer for 20 minutes that is about how long it takes to make. However, you will still need to taste it, the grains should be soft but not mushy. The rice should never be al dente. So pour yourself a glass of vino and tell everyone to leave you alone for 20 minutes, you'll find you love making this dish!!
Personally, I use a chef's knife to cut the butternut squash but if your knife skills and you knife are not the best I had several people tell me at my last cooking class that thy use a vegetable peeler and it works great so you can try that!
Make sure your stock is hot.
You can substitute bacon for pancetta if you must.
I love the pungent savory taste of the blue cheese in combination with the butternut squash but you can omit the blue cheese if you are not a fan but do not omit the parmesan.
Make sure you pot is big (wide) enough, otherwise it will take too long to make!
Must use Arborio rice, it is a high starch rice and lends to the creaminess of the risotto.
diamond seafood
Hint: Think seafood! Make sure you purchase your seafood from a reputable seafood monger. I go to Diamond Fresh Seafood, they have 2 locations and they are offering my peeps 10% off this week, just mention Cookermom!
583 North Rand Rd.
Lake Zurich, Illinois
(1 mile North of Route 22)
(847)-438-4900
311 North Second St.
St. Charles, Illinois
(Rt 31, Next to Honey Baked Ham)
(630)-444-0168
583 North Rand Rd.
Lake Zurich, Illinois
(1 mile North of Route 22)
(847)-438-4900
311 North Second St.
St. Charles, Illinois
(Rt 31, Next to Honey Baked Ham)
(630)-444-0168
potato encrusted fish
Potato Encrusted Sea Bass
served on a bed of Angel Hair Pasta with a Saffron Sauce
2 large Idaho Potatoes, peeled and excess moisture squeezed out
4 (4-6 ounce) Sea bass filets
salt and pepper
4 Tbls. Dijon mustard
1-3 Tbls. olive oil
1/3 lb. cooked angel hair pasta, tossed with olive oil, set aside
Grate potatoes using the large holes of the grater.
Rinse fish and pat dry with a paper towel, season with salt and pepper. Generously spread one side of fish with mustard. Cover the mustard with grated potatoes to coat. Press down to ensure that the potatoes are on firmly and season again with salt and pepper.
Using a non stick fry pan, heat oil, when hot place fish gently in the pan, potato side down. Sauté until golden, gently flip and finish cooking in the oven.
Saffron Sauce:
2 tsp. garlic
3 Tbls. shallots
½ cup white wine
pinch of saffron
1 cup chicken stock
6 Tbls. heavy cream
6 Tbls. butter (room temp. divided into Tbls.)
Heat 1 Tbls. olive oil in sauce pan sweat shallots and then garlic add white wine and saffron reduce au sec. Add chicken stock and cream let simmer 10 minutes as it will thicken up finish sauce with butter (monte au beurre). Set fish on top of pasta, ladle sauce around plate and garnish plate with chopped chives.
COOKERMOM TIPS:
Make sure your fish is dry and make sure you squeeze all the excess moisture out of the potatoes. When finishing the fish in the oven do it at a high temp about 400 and the general rule of thumb is 7 minutes per inch. Don't forget 10% off at Diamond Seafood in Lake Zurich, just mention Cookermom.
You can have the pasta done and reheat in the microwave.
When making the sauce make sure the flame is not too high or you run the risk of your sauce breaking. When "finishing" the sauce with the butter quickly whisk in a Tbls. at a time, this adds richness to the sauce. When using white wine, use a dry white such as a chardonnay. Good luck, this is a favorite of mine. I cooked this recently on a WGN segment!
served on a bed of Angel Hair Pasta with a Saffron Sauce
2 large Idaho Potatoes, peeled and excess moisture squeezed out
4 (4-6 ounce) Sea bass filets
salt and pepper
4 Tbls. Dijon mustard
1-3 Tbls. olive oil
1/3 lb. cooked angel hair pasta, tossed with olive oil, set aside
Grate potatoes using the large holes of the grater.
Rinse fish and pat dry with a paper towel, season with salt and pepper. Generously spread one side of fish with mustard. Cover the mustard with grated potatoes to coat. Press down to ensure that the potatoes are on firmly and season again with salt and pepper.
Using a non stick fry pan, heat oil, when hot place fish gently in the pan, potato side down. Sauté until golden, gently flip and finish cooking in the oven.
Saffron Sauce:
2 tsp. garlic
3 Tbls. shallots
½ cup white wine
pinch of saffron
1 cup chicken stock
6 Tbls. heavy cream
6 Tbls. butter (room temp. divided into Tbls.)
Heat 1 Tbls. olive oil in sauce pan sweat shallots and then garlic add white wine and saffron reduce au sec. Add chicken stock and cream let simmer 10 minutes as it will thicken up finish sauce with butter (monte au beurre). Set fish on top of pasta, ladle sauce around plate and garnish plate with chopped chives.
COOKERMOM TIPS:
Make sure your fish is dry and make sure you squeeze all the excess moisture out of the potatoes. When finishing the fish in the oven do it at a high temp about 400 and the general rule of thumb is 7 minutes per inch. Don't forget 10% off at Diamond Seafood in Lake Zurich, just mention Cookermom.
You can have the pasta done and reheat in the microwave.
When making the sauce make sure the flame is not too high or you run the risk of your sauce breaking. When "finishing" the sauce with the butter quickly whisk in a Tbls. at a time, this adds richness to the sauce. When using white wine, use a dry white such as a chardonnay. Good luck, this is a favorite of mine. I cooked this recently on a WGN segment!
And The Winner is...
Butternut Squash Risotto
1/3 cup onion, finely chopped
1 garlic clove, minced
3 oz. diced pancetta (or you can use bacon)
4 Tbls. olive oil
1 small butternut squash; one half dice the other place in a pan with a small amount of water place flesh side down and bake 350 for about 25 minutes or until soft
2 tsps. fresh chopped rosemary
6 cups chicken broth, hot in saucepan
½ cup dry white wine, optional
2 cups Arborio Rice
¾ cup freshly grated parmesan
blue cheese (leave out if you are not a fan)
2 Tbls. chopped parsley (I always use Italian flat leaf)
Place pancetta (or bacon) in saucepan over medium heat sauté until browned, add onion and cook. Stir onion until nearly soft and translucent, add squash and garlic and cook about one more minute, being careful not to burn garlic. Next, add rosemary and rice add cook about 3 minutes. Using a ladle, scoop about ½ to ¾ cup of broth. Pour it in the pan with rice, stirring constantly with a spoon. When most of the liquid is absorbed into the rice, add another ladle of the broth and stir constantly, as before.
Continue to add broth in ½ to ¾ cup batches until you have used most of the broth. It is now time to test the risotto. Spoon up some rice and bite into it – it should be tender without being too mushy. If it is a bit crunchy and tastes starchy, you will need to continue adding liquid.
Remove from heat. Stir in parmesan cheese and squash, when serving sprinkle with blue cheese and parmesan. Serves 4 entrée size portions.
Cookermom Tips:
I always tell people the first few times you make risotto, set the timer for 20 minutes that is about how long it takes to make. However you will still need to taste it the grains should be soft but not mushy. The rice should never be al dente. So pur yourself a glass of vino and tell everyone to leave you alone for 20 minutes, you'll find you love making this dish!!
Personally, I use a chef's knife to cut the butternut squash but if your knife skills and you knife are not the best I had several people tell me at my last cooking class that thy use a vegetable peeler and it works great so you can try that!
Make sure your stock is hot.
You can substitute bacon for pancetta if you must.
I love the pungent savory taste of the blue cheese in combination with the butternut squash but you can omit the blue cheese if you are not a fan but do not omit the parmesan.
Make sure you pot is big (wide) enough, otherwise it will take too long to make!
Must use Arborio rice, it is a high starch rice and lends to the creaminess of the risotto.
1/3 cup onion, finely chopped
1 garlic clove, minced
3 oz. diced pancetta (or you can use bacon)
4 Tbls. olive oil
1 small butternut squash; one half dice the other place in a pan with a small amount of water place flesh side down and bake 350 for about 25 minutes or until soft
2 tsps. fresh chopped rosemary
6 cups chicken broth, hot in saucepan
½ cup dry white wine, optional
2 cups Arborio Rice
¾ cup freshly grated parmesan
blue cheese (leave out if you are not a fan)
2 Tbls. chopped parsley (I always use Italian flat leaf)
Place pancetta (or bacon) in saucepan over medium heat sauté until browned, add onion and cook. Stir onion until nearly soft and translucent, add squash and garlic and cook about one more minute, being careful not to burn garlic. Next, add rosemary and rice add cook about 3 minutes. Using a ladle, scoop about ½ to ¾ cup of broth. Pour it in the pan with rice, stirring constantly with a spoon. When most of the liquid is absorbed into the rice, add another ladle of the broth and stir constantly, as before.
Continue to add broth in ½ to ¾ cup batches until you have used most of the broth. It is now time to test the risotto. Spoon up some rice and bite into it – it should be tender without being too mushy. If it is a bit crunchy and tastes starchy, you will need to continue adding liquid.
Remove from heat. Stir in parmesan cheese and squash, when serving sprinkle with blue cheese and parmesan. Serves 4 entrée size portions.
Cookermom Tips:
I always tell people the first few times you make risotto, set the timer for 20 minutes that is about how long it takes to make. However you will still need to taste it the grains should be soft but not mushy. The rice should never be al dente. So pur yourself a glass of vino and tell everyone to leave you alone for 20 minutes, you'll find you love making this dish!!
Personally, I use a chef's knife to cut the butternut squash but if your knife skills and you knife are not the best I had several people tell me at my last cooking class that thy use a vegetable peeler and it works great so you can try that!
Make sure your stock is hot.
You can substitute bacon for pancetta if you must.
I love the pungent savory taste of the blue cheese in combination with the butternut squash but you can omit the blue cheese if you are not a fan but do not omit the parmesan.
Make sure you pot is big (wide) enough, otherwise it will take too long to make!
Must use Arborio rice, it is a high starch rice and lends to the creaminess of the risotto.
Wednesday's recipe is: Braciole (bra'zhol)
2 cups bread crumbs (use homemade it's easy just put stale bread in the food processor, you can keep any extra in the freezer)
1/4 cup milk (more if needed)
½ cup parmesan reggiano
½ cup provolone; grated
1/3 cup diced pancetta sautéed and drained
2 Tbls. parsley
fresh ground pepper
8 slices beef top round; sliced thin and pounded slightly
Mix bread crumbs with milk, squeeze out excess milk (if any) with your hands, add cheese, pancetta and parsley and season with fresh ground pepper.
Lay the meat on a cutting board and season with salt and pepper. Mound a layer of stuffing down the center of the meat, leaving a ½” border all around. Staring at the short end roll the meat up jellyroll style, secure with toothpicks or a wooden skewer. Season outside with salt and pepper.
Heat olive oil up in Dutch oven or large saute pan if you plan to use a crockpot (do not use a non-stick pan). Brown meat on all sides, set aside.
Sauce:
2-3 cloves of garlic minced
½ cup onion finely chopped
28 oz. crushed tomatoes
28 oz. tomato puree
1 tsp. Italian seasoning
2 Tbls. parsley
red wine for deglazing
Using the same Dutch oven (or saute pan), sauté onion and then garlic, do not burn, (add more olive oil if necessary), then deglaze the pan with red wine scrapping up brown bits as the wine is reducing. Add tomato product, Italian seasonings and simmer 30 minutes. Season with salt and pepper and add parsley. If sauce thickens too much, thin out with a little water. Makes 4 cups.
Place meat in sauce and bake covered (lid slightly agar) at 350 for 3-4 hours. Turn meat in sauce if necessary. Remove toothpicks. Can serve alone or with polenta, place polenta in center of the plate, top with braciole and sauce. Serves 4.
Tips:
Lately, I have been using my crockpot for this one (thanks Lisa)and just let it go all day, the meat is fork tender! My kids love this but do not like polenta so last time I made it I served it over pasta. Before I moved I found the best meat for braciole at Poeta's, just tell butcher you are making braciole or go to a "better" grocery or butcher (Tony's in Grayslake) for your meat!
Poeta’s Food Market-520 Green Bay Road
Highwood (847) 432-3037
Tony's Butcher Shop - 209 Barron Blvd.
Grayslake (847) 543-1960
Polenta:
Soft Polenta-Traditional Method:
5 cups water or chicken stock
1 cup polenta
3 Tbls. butter
salt and pepper
1/3 cup parmesan cheese
In a heavy pot bring 3 cups water to a boil add salt, pour polenta in slowly and stirring continuously to prevent the formation of lumps. Continue to stir and lower the heat so the polenta simmers rather that boils. When the polenta begins to thicken, replace the whisk with a wooden spoon. Add additional water or stock (which should be hot) as polenta thickens, break up any lumps with the back of your spoon.
When is it Done?
Continue to stir the polenta until it is thick and pulls away from the sides of the pot. Taste the polenta to be sure the grains are tender: add more liquid as necessary.
During the last few minutes of cooking, stir in pepper, butter and then the cheese. Remove from heat and serve immediately.
1/4 cup milk (more if needed)
½ cup parmesan reggiano
½ cup provolone; grated
1/3 cup diced pancetta sautéed and drained
2 Tbls. parsley
fresh ground pepper
8 slices beef top round; sliced thin and pounded slightly
Mix bread crumbs with milk, squeeze out excess milk (if any) with your hands, add cheese, pancetta and parsley and season with fresh ground pepper.
Lay the meat on a cutting board and season with salt and pepper. Mound a layer of stuffing down the center of the meat, leaving a ½” border all around. Staring at the short end roll the meat up jellyroll style, secure with toothpicks or a wooden skewer. Season outside with salt and pepper.
Heat olive oil up in Dutch oven or large saute pan if you plan to use a crockpot (do not use a non-stick pan). Brown meat on all sides, set aside.
Sauce:
2-3 cloves of garlic minced
½ cup onion finely chopped
28 oz. crushed tomatoes
28 oz. tomato puree
1 tsp. Italian seasoning
2 Tbls. parsley
red wine for deglazing
Using the same Dutch oven (or saute pan), sauté onion and then garlic, do not burn, (add more olive oil if necessary), then deglaze the pan with red wine scrapping up brown bits as the wine is reducing. Add tomato product, Italian seasonings and simmer 30 minutes. Season with salt and pepper and add parsley. If sauce thickens too much, thin out with a little water. Makes 4 cups.
Place meat in sauce and bake covered (lid slightly agar) at 350 for 3-4 hours. Turn meat in sauce if necessary. Remove toothpicks. Can serve alone or with polenta, place polenta in center of the plate, top with braciole and sauce. Serves 4.
Tips:
Lately, I have been using my crockpot for this one (thanks Lisa)and just let it go all day, the meat is fork tender! My kids love this but do not like polenta so last time I made it I served it over pasta. Before I moved I found the best meat for braciole at Poeta's, just tell butcher you are making braciole or go to a "better" grocery or butcher (Tony's in Grayslake) for your meat!
Poeta’s Food Market-520 Green Bay Road
Highwood (847) 432-3037
Tony's Butcher Shop - 209 Barron Blvd.
Grayslake (847) 543-1960
Polenta:
Soft Polenta-Traditional Method:
5 cups water or chicken stock
1 cup polenta
3 Tbls. butter
salt and pepper
1/3 cup parmesan cheese
In a heavy pot bring 3 cups water to a boil add salt, pour polenta in slowly and stirring continuously to prevent the formation of lumps. Continue to stir and lower the heat so the polenta simmers rather that boils. When the polenta begins to thicken, replace the whisk with a wooden spoon. Add additional water or stock (which should be hot) as polenta thickens, break up any lumps with the back of your spoon.
When is it Done?
Continue to stir the polenta until it is thick and pulls away from the sides of the pot. Taste the polenta to be sure the grains are tender: add more liquid as necessary.
During the last few minutes of cooking, stir in pepper, butter and then the cheese. Remove from heat and serve immediately.
Caesar Salad in a Parmesan Basket
For the Croutons:
6 one-inch slices crusty white bread, cut into ¾ inch cubes
1/3 cup olive oil
1 tsp. granulated garlic
2-3 tsp. dried oregano
For the Salad:
2 cloves garlic, minced
11/2 cups mayonnaise
11/2 tsps. Dijon mustard
4-5 anchovies or 1 tsp. anchovy paste (optional)
Squeeze of fresh lemon
dash worcestershire
salt and pepper to taste
2 head romaine, washed and dried and torn into 2-inch pieces
grated parmesan (reggiano) to taste
½ pint grape or cherry tomatoes sliced in half
For the Croutons:
Preheat oven to 350 degrees. In a bowl, toss bread cubes with remaining crouton ingredients. On a sheet pan, bake until golden brown, tossing occasionally, about 10-12 minutes.
Toss lettuce, croutons, parmesan, tomatoes & dressing serve in parmesan bowl Serves 6.
Parmesan basket: take about ¼ cup grated parmesan and sprinkle into a hot non stick skillet, once hot and bubbly carefully take a fork and flip, let cook about 20 seconds remove and place over a cup to form the mold.
Carbonara
Carbonara
1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta, sliced into small strips
3 garlic cloves, finely chopped
¼ cup dry white wine
2 large eggs
½ cup freshly grated Parmigiano-Reggiano and ¼ cup Romano
Freshly ground black pepper
2 Tbls. Italian flat-leaf parsley, chopped
2 Tbls. heavy cream (optional)
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce. Drain the pasta well, reserving 1 cup of the hot pasta water.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and sauté for about 3 minutes, until the bacon (pancetta) is crisp and the fat is rendered. Toss the garlic into the fat and sauté for less than 1 minute to soften (careful not to burn). Add the wine and turn off the heat, add the hot, drained spaghetti to the pan and toss. Beat the eggs, parsley and Parmesan together in a mixing bowl, pour the egg/cheese mixture into the pasta, stirring quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency (optional, add 2 Tbls. cream). Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table, serves 4-6.
1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta, sliced into small strips
3 garlic cloves, finely chopped
¼ cup dry white wine
2 large eggs
½ cup freshly grated Parmigiano-Reggiano and ¼ cup Romano
Freshly ground black pepper
2 Tbls. Italian flat-leaf parsley, chopped
2 Tbls. heavy cream (optional)
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce. Drain the pasta well, reserving 1 cup of the hot pasta water.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and sauté for about 3 minutes, until the bacon (pancetta) is crisp and the fat is rendered. Toss the garlic into the fat and sauté for less than 1 minute to soften (careful not to burn). Add the wine and turn off the heat, add the hot, drained spaghetti to the pan and toss. Beat the eggs, parsley and Parmesan together in a mixing bowl, pour the egg/cheese mixture into the pasta, stirring quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency (optional, add 2 Tbls. cream). Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table, serves 4-6.
Shepherd's Pie
3-4 medium potatoes, cubed
1/2 cup milk
4 tablespoons butter
1 pound ground beef ( lamb is traditional)
1 small onion, diced (about ¼-1/3 cup)
2/3 cup frozen peas and carrots
2 tablespoons fresh parsley, chopped (just leave out if you don’t have it on hand)
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1/8 teaspoon nutmeg (I always use fresh)
2 cups brown gravy
1-2 Tbls. heavy cream for richness (optional)
salt and pepper
Peel potatoes and cut into cubes. Place in cold salted water and bring to a boil, reduce heat to low boil until potatoes are fork tender, about 15 minutes. Drain potatoes and mash with milk and butter until smooth. Season with salt and pepper to taste and set aside.
Brown ground beef in a large saucepan with onion and carrot over medium-high heat. Remove ground beef from pan and drain off excess fat. Set aside.
Return ground beef to pan along with peas, parsley, thyme, Worcestershire, and nutmeg, add brown gravy to pot simmer 1 to 2 minutes, season to taste with salt and pepper, add cream (optional). To serve scoop ground beef/gravy mixture into bowl and top with hot mashed potatoes. Serves 4-6.
For Gravy:
4 Tbls. butter
4 Tbls. flour
2 cups beef stock
Cook butter and flour to make a roux and add beef stock, whisk until thickened.
1/2 cup milk
4 tablespoons butter
1 pound ground beef ( lamb is traditional)
1 small onion, diced (about ¼-1/3 cup)
2/3 cup frozen peas and carrots
2 tablespoons fresh parsley, chopped (just leave out if you don’t have it on hand)
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1/8 teaspoon nutmeg (I always use fresh)
2 cups brown gravy
1-2 Tbls. heavy cream for richness (optional)
salt and pepper
Peel potatoes and cut into cubes. Place in cold salted water and bring to a boil, reduce heat to low boil until potatoes are fork tender, about 15 minutes. Drain potatoes and mash with milk and butter until smooth. Season with salt and pepper to taste and set aside.
Brown ground beef in a large saucepan with onion and carrot over medium-high heat. Remove ground beef from pan and drain off excess fat. Set aside.
Return ground beef to pan along with peas, parsley, thyme, Worcestershire, and nutmeg, add brown gravy to pot simmer 1 to 2 minutes, season to taste with salt and pepper, add cream (optional). To serve scoop ground beef/gravy mixture into bowl and top with hot mashed potatoes. Serves 4-6.
For Gravy:
4 Tbls. butter
4 Tbls. flour
2 cups beef stock
Cook butter and flour to make a roux and add beef stock, whisk until thickened.
Other weekday ideas
1)You can get Arborio rice at most grocery stores not in the rice section but the pasta section. Trader Joe's has it and they also have very good bread and the Gruyere.
2)Trader Joe's has breaded eggplant for $2.49, comes in a box, this is a clue for next week.
3)Well as long as you're a T Joe's pick up some Pita Cracker's $2.49 a box, there are so good, great with Cambazola cheese.
2)Trader Joe's has breaded eggplant for $2.49, comes in a box, this is a clue for next week.
3)Well as long as you're a T Joe's pick up some Pita Cracker's $2.49 a box, there are so good, great with Cambazola cheese.
old tips
1) Trader Joe's has breaded eggplant for $2.49, comes in a box, use this for the moussaka
2) Well as long as you're a T Joe's pick up some Pita Cracker's $2.49 a box, there are so good, great with Cambazola cheese.
2) Well as long as you're a T Joe's pick up some Pita Cracker's $2.49 a box, there are so good, great with Cambazola cheese.
Cookermom's Weekly Fav Finds!
Again, Minor's base for all your stock needs, well this may just be on every week it is a "must have"! For all my Cookermom peeps www.soupbase.com is offering a discount. Enter CMBLOG in the discount code field near the top of the page that's shows the contents of the shopping cart and click 'apply'. Any order over $25.00 they'll give a 15% discount. The discount will show right on the cart page after it is applied. Chicken - $10.95
Beef - $11.95, 1 tsp. of the paste to 1 cup, each container makes 5 gallons.
If you have a Gorden Food Service near you they sell Minor's base there, I go to the GFS on Rand Rd. in Palatine (right next to Caputo's), find one near you at www.GFS.com
While you are there they have a couple items I really like; potato skin shells, nothing in them but they did all the work, great for the Bears game watching 50 count bag for $9.99. Also, they have their GFS 1/3 pound steak burgers in a box, they are individually wrapped, 15 count for $14.99.
Beef - $11.95, 1 tsp. of the paste to 1 cup, each container makes 5 gallons.
If you have a Gorden Food Service near you they sell Minor's base there, I go to the GFS on Rand Rd. in Palatine (right next to Caputo's), find one near you at www.GFS.com
While you are there they have a couple items I really like; potato skin shells, nothing in them but they did all the work, great for the Bears game watching 50 count bag for $9.99. Also, they have their GFS 1/3 pound steak burgers in a box, they are individually wrapped, 15 count for $14.99.
For those of you that missed it...
White Chicken Chili
5 Tbls. olive oil
1 cup onion, diced
2 tsps. garlic cloves, minced
1 tsp. chili pepper flakes (optional)
1 cup frozen corn, rinsed
¼ cup flour; plus 1 Tbls.
1 Tbls. chili powder
½ Tbls. cumin
½ Tbls. oregano
2 cups mi1k
½ lb. dried navy beans, cooked in chicken stock until tender or (if you must) 2 cans white beans, rinsed well
3 cups chicken stock (I suggest the Minor's base here)
4 boneless skinless chicken breast halves, poached & shredded
1 can (4 oz.) diced green chilies, undrained
¼ cup cilantro
shredded jack or queso cheese
sour cream
Heat oil in a large pot over medium-high heat add onions and cook until tender; add the garlic at the end so it does not burn. Stir in chili pepper flakes, flour, chili powder, cumin and oregano and let cook a minute. Stir in the milk and let thicken.
Add remaining ingredients except cilantro (corn,beans, chicken stock, chicken and chilies); stir to combine;simmer 20 minutes. Before serving stir in chopped cilantro.
To serve ladle into bowl and top with shredded jack cheese and top with a dollop of sour cream.
Serves 8.
5 Tbls. olive oil
1 cup onion, diced
2 tsps. garlic cloves, minced
1 tsp. chili pepper flakes (optional)
1 cup frozen corn, rinsed
¼ cup flour; plus 1 Tbls.
1 Tbls. chili powder
½ Tbls. cumin
½ Tbls. oregano
2 cups mi1k
½ lb. dried navy beans, cooked in chicken stock until tender or (if you must) 2 cans white beans, rinsed well
3 cups chicken stock (I suggest the Minor's base here)
4 boneless skinless chicken breast halves, poached & shredded
1 can (4 oz.) diced green chilies, undrained
¼ cup cilantro
shredded jack or queso cheese
sour cream
Heat oil in a large pot over medium-high heat add onions and cook until tender; add the garlic at the end so it does not burn. Stir in chili pepper flakes, flour, chili powder, cumin and oregano and let cook a minute. Stir in the milk and let thicken.
Add remaining ingredients except cilantro (corn,beans, chicken stock, chicken and chilies); stir to combine;simmer 20 minutes. Before serving stir in chopped cilantro.
To serve ladle into bowl and top with shredded jack cheese and top with a dollop of sour cream.
Serves 8.
Cookermom Tips
If you want a thicker chili use more roux, which is equal amounts of fat (in this case olive oil) and flour, perhaps instead of 5 Tbls. olive oil you may want to use
8 Tbls. and then increase the amount of flour as well. You can always make the roux separately and then whisk it in later if you feel at the end it is not thick enough for your liking but NEVER just dump in flour, use only a cooked roux.
Also, it is the easiest to shred the chicken while it is still warm, just use a fork.
Use your crockpot for this one!
When I went to the Bears game with my girlfriend, I made the this chili before I left, I cooked it on low all day (normally, I make it and we eat it) but my hubbie said it was the best I ever made. Tip; still add the cilantro before serving!
Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.
By poaching the breasts you do not have to mess with raw chicken, it's the moistest way to cook chicken breasts and can freeze diced up chicken.
Happy cooking!
8 Tbls. and then increase the amount of flour as well. You can always make the roux separately and then whisk it in later if you feel at the end it is not thick enough for your liking but NEVER just dump in flour, use only a cooked roux.
Also, it is the easiest to shred the chicken while it is still warm, just use a fork.
Use your crockpot for this one!
When I went to the Bears game with my girlfriend, I made the this chili before I left, I cooked it on low all day (normally, I make it and we eat it) but my hubbie said it was the best I ever made. Tip; still add the cilantro before serving!
Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.
By poaching the breasts you do not have to mess with raw chicken, it's the moistest way to cook chicken breasts and can freeze diced up chicken.
Happy cooking!
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