Hello all,
Last week, I posted some pictures from the recipes available on my new CD, this week I will start adding the recipes to the photos. The recipes are in the following categories; appetizers, breakfast, sauces, salads, soups, sides, entrees and desserts also included is a monthly menu from the recipes available on the CD.
My recipe CD with over 200 of my tried and true recipes from my nearly 20 years of cooking! Simply download the CD to your computer and you will be able to make your own notes and changes and print off for your grocery list! This will make a great stocking stuffer at $20 plus $2 S&H. To order either send me a message on my blog or e-mail me at Cookermom@ymail.com
One last note, watch me December 23rd on WGN (about 12:45 p.m.), I will be demonstrating my famous Seafood Lasagna with scallops, shrimp, fresh spinach and gruyere cheese layered with a cognac cream sauce (recipe also available on the CD).
Happy Cooking!
Carol
p.s. Check out my upcoming cooking classes link!
New recipes, cooking classes and reserve your recipe CD for the holidays!
Hi all,
This week's recipe is one of my all time favorites and one of my most requested from all my cooking classes. It is something I replicated after eating at Feenie's restaurant in Vancouver several years ago. It is a bit time consuming but definitely worth it. I included a salad recipe that would complement it nicely.
Check out the link for my upcoming cooking classes. Also, I will have my recipe CD available soon, download the CD to you computer and you will have my favorite recipes to print off, along with that I have made a monthly seasonal menu, sells for $20 and add $2 for S&H.
Look for an update next week, happy cooking!
Carol
This week's recipe is one of my all time favorites and one of my most requested from all my cooking classes. It is something I replicated after eating at Feenie's restaurant in Vancouver several years ago. It is a bit time consuming but definitely worth it. I included a salad recipe that would complement it nicely.
Check out the link for my upcoming cooking classes. Also, I will have my recipe CD available soon, download the CD to you computer and you will have my favorite recipes to print off, along with that I have made a monthly seasonal menu, sells for $20 and add $2 for S&H.
Look for an update next week, happy cooking!
Carol
Short-Rib Ragu on Pappardelle Pasta
1lb. papperdelle pasta
3/4 cup freshly grated parmesan (preferably Reggiano)
½ cup toasted pinenuts
1 Tbls. olive oil
1tsp. chili pepper flakes
1 Tbls. minced garlic
1 tomato sauce (5 ½ ounces)
Braised Short Ribs
4 lbs. short ribs, seasoned with s&p
2 Tbls. olive oil
¼ cup onion, finely chopped
2 tsps. garlic, minced
1 cup port
1 cup dry red wine
6 cups beef stock
pinch of thyme
2 bay leaves
Heat olive oil in a Dutch oven on medium high heat. Sear ribs 5-7 minutes or until browned on all sides. Remove and set aside. Add onions and sauté then add garlic and cook for 1 minute. Add port and wine, stirring to deglaze the bottom of the pan, let wine reduce down. Add stock, thyme, bay leaves and ribs.
Place Dutch oven in 300-degree oven leaving lid slightly off to allow steam to escape or use a crock pot. Cook 4-5 hours or until meat is falling off the bone. Remove bones from liquid and allow to cool, remove all the meat from the bones and discard bones. Strain liquid through a fine mesh sieve and reduce down to about 4 cups, let cool then place in freezer to let any fat solidify and skim off the layer of fat.
Heat oil in pot add chilies and garlic, sauté for 20-30 seconds. Add short rib jus, meat and tomato sauce. Simmer sauce about 20-25 minutes. Taste for salt and pepper. Toss with cooked pasta, top with pine nuts and parmesan.
Serves 4-6.
French Lentil, Celery Root and Roquefort Salad
One 1 ¼ lb. celery root
1 cup French green lentils
6 Tbls. olive oil
3 Tbls. white wine vinegar
1 ½ tsp. minced garlic
1 tsp. minced fresh rosemary
large pinch of ground nutmeg
½ cup crumbled Roquefort cheese
Cook celery root in pot of boiling water until tender, about 45 minutes. Drain, cool and peel. Cut enough root into ¼ inch cubes to yield 1 ½ cups.
Cook lentils in pot of boiling water until just tender but still firm to bite, about 20 minutes. Drain; cool.
Whisk oil, vinegar, garlic, rosemary and nutmeg to blend in a small bowl. Season with salt and pepper; add cheese.
Mix root, lentils and dressing in bowl. Let stand at room temperature.
Serves four.
1lb. papperdelle pasta
3/4 cup freshly grated parmesan (preferably Reggiano)
½ cup toasted pinenuts
1 Tbls. olive oil
1tsp. chili pepper flakes
1 Tbls. minced garlic
1 tomato sauce (5 ½ ounces)
Braised Short Ribs
4 lbs. short ribs, seasoned with s&p
2 Tbls. olive oil
¼ cup onion, finely chopped
2 tsps. garlic, minced
1 cup port
1 cup dry red wine
6 cups beef stock
pinch of thyme
2 bay leaves
Heat olive oil in a Dutch oven on medium high heat. Sear ribs 5-7 minutes or until browned on all sides. Remove and set aside. Add onions and sauté then add garlic and cook for 1 minute. Add port and wine, stirring to deglaze the bottom of the pan, let wine reduce down. Add stock, thyme, bay leaves and ribs.
Place Dutch oven in 300-degree oven leaving lid slightly off to allow steam to escape or use a crock pot. Cook 4-5 hours or until meat is falling off the bone. Remove bones from liquid and allow to cool, remove all the meat from the bones and discard bones. Strain liquid through a fine mesh sieve and reduce down to about 4 cups, let cool then place in freezer to let any fat solidify and skim off the layer of fat.
Heat oil in pot add chilies and garlic, sauté for 20-30 seconds. Add short rib jus, meat and tomato sauce. Simmer sauce about 20-25 minutes. Taste for salt and pepper. Toss with cooked pasta, top with pine nuts and parmesan.
Serves 4-6.
French Lentil, Celery Root and Roquefort Salad
One 1 ¼ lb. celery root
1 cup French green lentils
6 Tbls. olive oil
3 Tbls. white wine vinegar
1 ½ tsp. minced garlic
1 tsp. minced fresh rosemary
large pinch of ground nutmeg
½ cup crumbled Roquefort cheese
Cook celery root in pot of boiling water until tender, about 45 minutes. Drain, cool and peel. Cut enough root into ¼ inch cubes to yield 1 ½ cups.
Cook lentils in pot of boiling water until just tender but still firm to bite, about 20 minutes. Drain; cool.
Whisk oil, vinegar, garlic, rosemary and nutmeg to blend in a small bowl. Season with salt and pepper; add cheese.
Mix root, lentils and dressing in bowl. Let stand at room temperature.
Serves four.
Cooking Classes
With Carol Mackey
carolmackey@sbcglobal.net
Make, Freeze and Bake-Holiday Hors d’oeuvres
Smoked Salmon Pastry Kisses
Sun Dried Tomato Bruschetta & Goat Cheese Tartlets
Sausage Stuffed Mushrooms
Arancini-Mini Risotto Balls Stuffed with Cheese
Mini Shepherd’s Pie Bites
Thursday, November 18th 6:30-8:30 $35
Holiday Open House
Salmon Florentine Purses
Stuffed Sausage Roll, Sliced and Served on Baguette slices with Mustard- this is a holiday favorite that I have had in my repertoire for years!
Cranberry Spinach Salad with Warm Honey Dijon Bacon Dressing
Buche de Noel
Thursday, December 9th 6:30-8:30 $35
Class is a demonstration with recipes and samples. Please phone or e-mail to reserve your spot, a check is required to hold your seat, 24 hour notice required for refund.
DIAMOND FRESH SEAFOOD CLASSES - in Lake Zurich
November 30th and December 15th; details soon!
With Carol Mackey
carolmackey@sbcglobal.net
Make, Freeze and Bake-Holiday Hors d’oeuvres
Smoked Salmon Pastry Kisses
Sun Dried Tomato Bruschetta & Goat Cheese Tartlets
Sausage Stuffed Mushrooms
Arancini-Mini Risotto Balls Stuffed with Cheese
Mini Shepherd’s Pie Bites
Thursday, November 18th 6:30-8:30 $35
Holiday Open House
Salmon Florentine Purses
Stuffed Sausage Roll, Sliced and Served on Baguette slices with Mustard- this is a holiday favorite that I have had in my repertoire for years!
Cranberry Spinach Salad with Warm Honey Dijon Bacon Dressing
Buche de Noel
Thursday, December 9th 6:30-8:30 $35
Class is a demonstration with recipes and samples. Please phone or e-mail to reserve your spot, a check is required to hold your seat, 24 hour notice required for refund.
DIAMOND FRESH SEAFOOD CLASSES - in Lake Zurich
November 30th and December 15th; details soon!
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)
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.
Butternut Squash Risotto
1/3 cup onion, finely chopped
1 garlic clove, minced
3 oz. diced pancetta
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
2 Tbls. chopped parsley
Place pancetta 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.
Pumpkin Crème Brulee
2 cups whipping cream
½ cup sugar
1 vanilla bean, split lengthwise OR
1 tsp. good quality vanilla
½ cup pumpkin puree
¼ cup maple syrup
¼ tsp. cloves
¼ tsp nutmeg
¼ tsp. ground ginger
1 tsps. cinnamon
6 large yolks
Preheat oven to 325 degrees. Place 6 (6 ounce) ramekins in a bain-marie.
Mix cream and sugar in a medium saucepan, add vanilla or if using vanilla bean; using a sharp knife, scrap seeds from vanilla bean; add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to a simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Remove vanilla beans.
Whisk yolks in medium bowl until well blended, add pumpkin puree, syrup and spices. Gradually whisk in hot mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come half way up the sides of dishes.
Bake custards until almost set in center, when pans are gently shaken, about 40-50 minutes. Chill at least 3 hours and up to 2 days.
Sprinkle 2 tsps. brown sugar evenly over custard. Hold torch 2 inches away from surface, the sugar will melt and brown. Serves 6.
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)
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.
Butternut Squash Risotto
1/3 cup onion, finely chopped
1 garlic clove, minced
3 oz. diced pancetta
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
2 Tbls. chopped parsley
Place pancetta 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.
Pumpkin Crème Brulee
2 cups whipping cream
½ cup sugar
1 vanilla bean, split lengthwise OR
1 tsp. good quality vanilla
½ cup pumpkin puree
¼ cup maple syrup
¼ tsp. cloves
¼ tsp nutmeg
¼ tsp. ground ginger
1 tsps. cinnamon
6 large yolks
Preheat oven to 325 degrees. Place 6 (6 ounce) ramekins in a bain-marie.
Mix cream and sugar in a medium saucepan, add vanilla or if using vanilla bean; using a sharp knife, scrap seeds from vanilla bean; add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to a simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Remove vanilla beans.
Whisk yolks in medium bowl until well blended, add pumpkin puree, syrup and spices. Gradually whisk in hot mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come half way up the sides of dishes.
Bake custards until almost set in center, when pans are gently shaken, about 40-50 minutes. Chill at least 3 hours and up to 2 days.
Sprinkle 2 tsps. brown sugar evenly over custard. Hold torch 2 inches away from surface, the sugar will melt and brown. Serves 6.
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