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.
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