tag:blogger.com,1999:blog-75691069550414492782023-06-20T23:13:20.463-05:00CookermomCarolhttp://www.blogger.com/profile/11647638460056245303noreply@blogger.comBlogger105125tag:blogger.com,1999:blog-7569106955041449278.post-28006529656339350552011-03-07T15:24:00.008-06:002012-03-01T12:45:51.824-06:00This Week's RecipesWith it being Lent this week, I thought it might be a great time to post some of my favorite seafood recipes. I have a little of everything; fish tacos (a recipe I developed after visiting San Diego)and to "lighten" the recipe up you could roast or grill the fish rather than using batter and deep frying. Looking forward to a fish taco "throwdown" at Diamond Fresh Seafood once the weather warms up. If you are friends with me on facebook you can catch my WGN link where I made the potato encrusted seabass and also shrimp ceviche. I love the salmon in parchment, sealing in the veggies make the salmon so moist and flavorful. Don't forget to visit Diamond Fresh Seafood for all your seafood needs, mention my blog and get 10% off fresh seafood. Check out my upcoming cooking classes, I have a couple free programs coming up this spring. Enjoy the recipes and happy cooking!<br /><br />CarolCarolhttp://www.blogger.com/profile/11647638460056245303noreply@blogger.com0tag:blogger.com,1999:blog-7569106955041449278.post-33668040168881677732011-03-07T14:55:00.005-06:002012-03-01T12:45:51.824-06:00Salmon en Papillote<br /><br />8 Tbls. butter<br />4 skinless salmon fillet, 6 to 8 ounces; about 1 inch thick<br />Salt and freshly ground pepper<br />1 tsp. minced garlic<br />1 1/2 cup diced fresh tomato<br />1 small zucchini; julienne <br />1 Tbls. Italian flat-leaf parsley<br />white wine (2 Tbls. per package)<br />A sheet of parchment paper, about 16 inches in length<br /><br /><br />Mix together tomato, zucchini, garlic and parsley, season with salt and pepper. Next take the sheet of parchment paper and fold in half, cut out a heart shape, open up and place the salmon fillet in the center top with tomato mixture, 2 Tbls. white wine and then top with two pats of butter. Fold the parchment over, crimp ends tightly to seal the package. Place the package on a sheet pan and bake at 350 degrees for about 15 minutes. Serve the package on the dinner plate and make a slit with a sharp knife to open. Serves 4.<br /><br />Lemon Parmesan Tilapia with Toasted Asparagus Barley<br /><br />4 pieces of tilapia<br />1 cup panko (Japanese bread crumbs)<br />½ cup flour<br />½ cup grated parmesan cheese<br />3 eggs<br />1 lemon<br /><br />Mix together panko and parmesan cheese. Season flour with salt and pepper. Mix together eggs. Use the standard breading procedure; dredge fish in flour, egg and then panko mixture. Sauté in a non stick skillet with about 2 Tbls. olive oil or grapeseed oil. Place on sheet pan and finish in 400 degree oven for about 5-7 minutes to finish cooking, time will depend on thickness of the fish. Just before serving squeeze lemon over chicken.<br /><br />Toasted barley with asparagus:<br />3/4 cup barley<br />one bunch of asparagus or sliced sautéed mushrooms<br />olive oil<br />1 cup chicken stock<br /><br />Toast barley in a medium size pot with about 2 Tbls. olive oil, stirring frequently for about 7 minutes, add stock and simmer about 15 minutes. Barley should still have some firmness to it, toss with diced asparagus.<br /><br />Wash and dry asparagus and break off woody part of the stem. Brush lightly with olive oil and season with salt and pepper. Either roast in 400 degree oven for 18-20 minutes or you can grill turning occasionally until all sides are charred (not burned). Cut into about 2 inch pieces.<br /><br /><br />Fish Tacos<br /><br />1 lb. Firm white fish (such as halibut or cod), cubed<br />11/2 cup beer<br />1 cup flour<br />oil for frying<br /><br />12-16 corn tortillas<br /><br />1 ½ shredded purple cabbage<br /><br />1 cup salsa<br /><br />Tarter Sauce:<br />¾ cup mayo<br />1 Tbls. lemon juice<br />1 tsp. Minced garlic<br />¼ cup cilantro<br />Mixed together.<br /><br />Dip fish into batter and drain on paper towel. Sauté corn tortillas in oil, drain on paper towel. <br />To assemble: Place fish in corn tortilla top with tarter sauce, salsa and cabbage, squeeze of fresh lime and fold over. Make 12-16 tacos.<br /><br /><br />Sautéed Sea Bass with White Beans, Mushrooms and Orzo<br /><br />¾ cup white beans<br />½ cup orzo<br /><br />4 large tomatoes, sliced thick<br />2 Portobello mushrooms<br />Olive oil for sautéing<br />2 Tbls. fresh rosemary; chopped<br />6 cloves of garlic<br /><br /><br />5 Tbls. Olive oil<br />1 Tbls. Balsamic vinegar<br /><br />4 6-oz. Sea bass fillets<br /><br />Place white beans in large pot and cover with water (chicken stock); cook until tender about 45 minutes. Drain and set aside. Cook orzo until soft, about 10 minutes. Mix together and set aside.<br /><br />Heat 4 Tbls. olive oil in sauté pan over medium high heat, season fish with salt and pepper, sauté about 2 minutes per side (until golden) and finish in 400 degree oven. (rule of thumb for fish 7-10 minutes per inch)<br /><br />Sauté portabello mushrooms and tomatoes in olive oil until cooked add garlic and rosemary. Season with salt and pepper, Add beans and orzo; add olive oil and balsamic vinegar to coat mixture. Cook until hot. <br /><br />To Serve: Divide bean mixture up onto 4 plates, top with fish.<br /><br /><br />Potato Encrusted Sea Bass<br />served on a bed of Angel Hair Pasta with a Saffron Sauce<br /><br />2 large Idaho Potatoes, peeled<br />4 (4-6 ounce) Sea bass filets<br />salt and pepper <br />4 Tbls. Dijon mustard<br />1-3 Tbls. olive oil<br /><br />1/3 lb. cooked angel hair pasta, tossed with olive oil, set aside<br /><br />Grate potatoes using the large holes of the grater.<br /><br />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.<br /><br />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.<br /><br />Saffron Sauce:<br /><br />2 tsp. garlic<br />3 Tbls. shallots<br />½ cup white wine<br />pinch of saffron<br />1 cup chicken stock<br />6 Tbls. heavy cream<br />6 Tbls. butter<br /><br />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.Carolhttp://www.blogger.com/profile/11647638460056245303noreply@blogger.com0tag:blogger.com,1999:blog-7569106955041449278.post-69858584092372552562011-03-07T08:33:00.002-06:002012-03-01T12:45:51.824-06:00Check back for recipes to make during Lent!Carolhttp://www.blogger.com/profile/11647638460056245303noreply@blogger.com2tag:blogger.com,1999:blog-7569106955041449278.post-36833695890489330662011-03-01T07:26:00.005-06:002012-03-01T13:08:54.101-06:00Mediterranean Chicken Orzo<br />
<br />
½ cup each; diced yellow squash and zucchini<br />
1 can of artichokes; drained and quartered<br />
1/3 cup roasted red pepper; squeezed dry and chopped<br />
2 Tbls. kalamata olives<br />
1 Tbls. fresh rosemary; chopped<br />
1 Tbls. garlic<br />
<br />
1 whole boneless chicken breast, poached and diced <br />
<br />
8 oz. orzo<br />
<br />
olive oil <br />
1 Tbls. balsamic vinegar<br />
parmesan cheese<br />
salt and pepper<br />
<br />
Cook pasta according to directions, toss with oil and set aside.<br />
<br />
In a large pot, add about 4 Tbls. olive oil, add yellow squash and zucchini and sauté until cooked through, then add chicken, artichokes, olives, roasted red pepper, and garlic and rosemary. Next add pasta, balsamic vinegar and more olive oil as necessary. Taste for seasoning. Sprinkle parm on top once plated. Serves 4-6. <br />
<br />
<br />
<br />
Poached Chicken Breasts:<br />
1 small onion, chopped<br />
1 carrot, chopped<br />
1stalk celery, chopped<br />
3 pounds chicken breasts; boneless<br />
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.<br />
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Chicken Wrap with Peanut Sauce<br />
<br />
*Peanut sauce <br />
1 Tbls. red chili paste<br />
2 Tbls. olive oil<br />
1 cup of cucumber diced<br />
2 tsp. sesame oil<br />
1 cup of mayonnaise<br />
1 small bunch of lettuce cut in julienne strips<br />
½ cup carrots, shredded or cut in fine julienne strips<br />
1-¼ lb. boneless, skinless chicken breasts, cut into 1-inch cubes<br />
2 cups cooked jasmine rice, warm<br />
¼ cup chopped fresh cilantro<br />
four 10 or 11 inch flour tortillas<br />
flavored tortilla suggestion: red chili pepper<br />
<br />
Heat the olive oil in a large skillet, add the chicken season with salt and pepper, then add the chili paste. Cook about 5 minutes, until chicken is cooked through. Set aside. <br />
Mix mayonnaise with the sesame oil and cucumber. Set aside.<br />
Mix rice with cilantro.<br />
Heat tortilla in the microwave for about 20-25 seconds.<br />
<br />
To assemble: Take the warm tortilla and spread the filling in a 2 by 5 inch rectangle on the bottom half of the tortilla. Start by laying down the rice, then chicken, top with peanut sauce, lettuce, sesame mayonnaise and then carrots. Fold the right and left edges of the tortilla over the filling, toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling. The wrap should hold about 1-¼ cups of filling. Be careful not to overfill! Serves four.<br />
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Peanut Sauce:<br />
1-cup peanut butter<br />
¼ cup soy sauce<br />
¼ cup sesame oil<br />
3 Tbls. rice vinegar<br />
1 clove of garlic<br />
1 tsp. powdered ginger<br />
½ tsp. chili powder<br />
½ tsp cumin powder<br />
2 tsp. tomato paste<br />
½ tsp. dried red pepper flakes<br />
squeeze of lime<br />
3 tbls. coconut milk<br />
¼ - ½ cup of water<br />
In a food processor blend all ingredients, until smooth. Taste to adjust seasonings. <br />
Makes 2 ½ cups.<br />
<br />
<br />
Stir-fried Rice with Chicken<br />
Canola oil<br />
2 chicken breasts finely chopped<br />
½ cup carrot<br />
½ cup diced red pepper<br />
1 cup sliced mushrooms<br />
3 green onions chopped<br />
1 tsp. minced garlic<br />
3 cups cooked rice<br />
¼ cup baby peas<br />
1 small can of water chestnuts; drained<br />
1/2 cup of bean sprouts<br />
2 Tbls. soy sauce (or to taste)<br />
1 egg; beaten<br />
Heat about 3 tbls. oil in a wok, add carrot and red pepper, stir fry about 2 minutes or until just about soft, add mushrooms and then garlic. Push vegetables to the side and pour in the egg. Add chicken, rice, peas, soy sauce, water chestnuts, sprouts and green onions. Taste to adjust soy sauce or more oil. <br />
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Boneless Breast of Chicken Stuffed with Fontina Cheese, Prosciutto and Spinach served with Porcini Mushroom Sauce<br />
<br />
4 Tbls. olive oil<br />
4 boneless breasts of chicken<br />
4 slices prosciutto<br />
4 slices fontina cheese<br />
4 oz. cooked spinach<br />
2 oz. roasted red peppers, sliced<br />
<br />
On a cutting board lay the chicken flat, cover with plastic wrap and pound lightly. Salt and pepper the chicken and then lay the prosciutto, the fontina the spinach and the peppers. Roll the chicken to make sure the stuffing does not come out. Tie with twine or wood toothpicks if you prefer.<br />
<br />
Heat olive oil in a skillet. Dredge the chicken in flour and sear the chicken in the pan, finish cooking the chicken in 400 degree oven for about 15 minutes or until done. Set aside.<br />
<br />
Porcini Mushroom Sauce<br />
<br />
1 large shallot, minced<br />
2 Tbls. olive oil<br />
3 oz. dried porcini mushrooms, soak in warm water<br />
2 oz. dry red wine<br />
½ cup whipping cream<br />
1 tsp. unsalted butter<br />
<br />
Strain the mushrooms through a cheesecloth, reserving the liquid. Pour off all but 1 Tbls. of fat from the pan, add olive oil and sauté shallots, about one minute, next add the mushrooms and cook and additional minute. Deglaze with wine and let reduce down.<br />
Add 5 Tbls. of the reserved mushroom liquid and cream. Cook and let reduce by about half. Add butter and swirl in the sauce slowly. Salt and pepper to taste.<br />
<br />
To Assemble the Dish:<br />
<br />
Take the chicken and place on a cutting board and remove twine. Pour some of the sauce on the plate. Slice the chicken on the bias and lay on the sauce; drizzle more sauce on the top. <br />
Serves 4.Carolhttp://www.blogger.com/profile/11647638460056245303noreply@blogger.com0tag:blogger.com,1999:blog-7569106955041449278.post-29134530639548687452011-01-27T07:40:00.001-06:002012-03-01T12:45:51.825-06:00Soups On!White Chicken Chili<br /><br />5 Tbls. olive oil<br />1 ½ cups onion, diced<br />2 tsps. garlic cloves, minced<br />1 tsp. chili pepper flakes (optional)<br />1-2 ears of corn; kernels cut off (or 1 cup frozen)<br />¼ cup flour; plus1 Tbls. <br />1 Tbls. chili powder<br />½ Tbls. cumin<br />½ Tbls. oregano<br />2 cups mi1k<br /><br />½ lb. dried navy beans, cooked in chicken stock<br />3 cups chicken stock<br />4 boneless skinless chicken breast halves, poached and shredded<br />1 can (4 oz.) diced green chilies, undrained<br /><br />¼ cup cilantro<br /><br />shredded jack or queso cheese<br />sour cream<br />Tabasco (optional)<br /><br />Heat oil in a large pot over medium-high heat add onions, corn and cook until tender; add the garlic at the end. Stir in chili pepper flakes, flour, chili powder, cumin and oregano and let cook a minute. Stir in the milk and let thicken. <br /><br /> Add remaining ingredients except cilantro (beans, chicken stock, chicken and chilies); stir to combine; simmer 15 minutes. <br /><br /> Before serving stir in chopped cilantro.<br /> <br /> To serve ladle into bowl and top with shredded jack cheese and top with a dollop of sour cream. Pass the Tabasco for added heat!<br /><br />Serves 8.<br /><br /><br />Tortilla Soup<br /><br />1 chile pasilla; stemmed, seeded, chopped and fried in a little oil<br />1 14 ½ oz. can crushed tomatoes<br />½ white onion, finely chopped<br />2 garlic cloves, minced<br />3 Tbls. oil<br />½ tsp. cumin powder<br /><br />1 ½ quarts chicken stock<br />1 chicken breast, poached and shredded<br />¼ cup chopped cilantro<br /><br />In a blender or food processor, puree pasilla chili with some of the tomatoes.<br />Sauté onions and garlic until translucent, add all the tomatoes let cook for about 3-5 minutes.<br />Add cumin powder. <br />Stir in chicken stock and simmer 20-30 minutes.<br />Add shredded chicken. <br />Just before serving, add cilantro.<br /><br />Garnish:<br />6 corn tortillas, sliced in thin strips and fried in about ½ cup oil<br />1 avocado finely chopped<br />1 cup jack or Chihuahua cheese<br />1 lime cut into wedges<br /><br />Heat oil in frying pan and fry tortillas until crisp. Drain on paper towels and sprinkle with salt. Ladle soup into bowls, top with cheese, tortilla strips, diced avocado and serve with a squeeze of lime. Serves 6.<br /><br /><br />Beef Barley<br /><br />2 lbs. pot roast (beef shoulder) cut into ½ inch pieces and seasoned with S & P<br />olive oil<br />1 cup carrot, diced<br />1 onion, diced<br />1 green pepper, diced<br />1 package mixed mushrooms<br />2 tsps. minced garlic<br /><br />8 cups beef stock<br /><br />¾ cup barley<br />1 14.5 ounce can diced drained tomatoes<br />2 Tbls. chopped Italian flat leaf parsley<br /><br />Heat 3-4 Tbls. olive oil in a large pot over medium high heat. Sear meat on all sides until browned about 5 minutes. Remove meat and set aside. Add carrots, green pepper and onions and sauté until soft, then add the mushrooms and garlic.<br /><br />Return meat to the pot and add stock. Simmer until meat is very tender; about 3 hours.<br />If you have an oven-proof pot, it can be place in the oven at 275-300 degrees.<br /><br />Next, add barley and diced tomatoes and cook an additional hour, until barley is soft.<br /><br />Check for salt and pepper and finish with chopped parsley. If necessary, add more stock.<br /><br />Serves 8.<br /><br /><br />Red Lentil and Sausage<br /><br />4 cups chicken stock<br />4 cups beef stock<br />1 lb. cup dried red lentils<br /><br />2 Tbls. olive oil<br />1/3 cup each: celery, carrot and onion<br />1 ½ tsps. garlic<br /><br />2 tsp. chopped fresh rosemary<br />1 tsp. thyme<br /><br />12 ounces diced tomatoes; drained <br /><br />¾ lb. hot Italian sausage (bulk), cooked<br /><br /> Add olive oil to large pot and sauté carrot, celery and onion until tender add rosemary and thyme. Add stocks to pot, add lentils and tomatoes, cover and simmer about 30 minutes or until lentil are tender Using a slotted spoon, puree one-third on the lentils in a food processor, return to pot.<br />Add Italian sausage and check for salt and pepper, or if you need to add a bit more stock. Serves 8.Carolhttp://www.blogger.com/profile/11647638460056245303noreply@blogger.com0tag:blogger.com,1999:blog-7569106955041449278.post-16049409094284500092011-01-18T07:55:00.001-06:002012-03-01T12:45:51.826-06:00Check back for some delicious recipes for the big game on Sunday!Carolhttp://www.blogger.com/profile/11647638460056245303noreply@blogger.com0tag:blogger.com,1999:blog-7569106955041449278.post-70897432445736688442010-12-22T17:03:00.003-06:002012-03-01T12:45:51.826-06:00New Year's Eve Recipes<br />Molten Chocolate Lava Cakes<br /><br />8 ounces bittersweet chocolate<br />2 sticks of butter<br />½ cup plus 2 Tbls. sugar<br />3 eggs<br />3yolks <br />1/4 cup flour<br />Optional: ice cream<br /><br />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.Carolhttp://www.blogger.com/profile/11647638460056245303noreply@blogger.com0tag:blogger.com,1999:blog-7569106955041449278.post-24354677875685523282010-12-22T17:01:00.008-06:002012-03-01T12:45:51.831-06:00The clock is ticking, you still have presents to wrap, last minute grocery shopping, who has time to think about the New Year's Eve menu? Well, I can help out, you have 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. The other appetizer I included is the tuna-tini, use fresh ahi tuna, it is absolutely addictive and very impressive served in a martini glass (I purchased mini ones from World Market). The salad is a the classic wedge, who doesn't love the wedge, a recent holiday party at Gibson's confirmed that when I noticed nearly everyone ordered "the wedge", so easy to make and a great do ahead salad that you can have already plated. The entree is my stuffed pork tenderloin, I have included a before and after photo, just reading the recipe may make it difficult to visualize. Dessert is molten chocolate lava cakes, I have take quite a bit of time perfecting this recipe, I think you will agree when you look at my photo of the chocolate perfectly oozing out. Enjoy the recipes, e-mail me if you have any questions. Have a wonderful New Year everyone! Happy Cooking!Carolhttp://www.blogger.com/profile/11647638460056245303noreply@blogger.com0tag:blogger.com,1999:blog-7569106955041449278.post-19779898374824954292010-12-21T08:43:00.005-06:002012-03-01T12:45:51.831-06:00My 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! The cost is $20 plus $2 S&H. To order either send me a message on my blog or e-mail me at Cookermom@ymail.comCarolhttp://www.blogger.com/profile/11647638460056245303noreply@blogger.com0tag:blogger.com,1999:blog-7569106955041449278.post-90036992076832377662010-12-14T10:35:00.001-06:002012-03-01T12:45:51.832-06:00Buche de NoelA buche, or Yule log, is a jelly roll-style cake that is decorated to look like a log sitting in the snow on the forest floor. A sponge cake is baked in a very shallow pan, frosted with what I think of as the best of all frostings the classic French buttercream and rolled up. At this point you can wrap and refrigerate it for up to 3 days, or freeze the cake for a month, along with the rest of the frosting that you will use to cover the "log" the day you serve it. Defrost the cake and frosting in the refrigerator for a day.<br /><br />Room temperature eggs are essential here, but you can bring chilled eggs up to it by putting them in a bowl of warm water for 15 minutes or so. Also, note that you sift the flour two times before measuring it. <br />Cake:<br /> 4 large eggs, at room temperature<br /> 3/4 teaspoon baking powder<br /> 1/2 teaspoon salt<br /> 2 teaspoons vanilla extract<br /> 1 cup sugar<br />1 cup twice sifted cake flour<br /><br />Chocolate Buttercream: (for filling)<br />1 stick unsalted butter<br />½ cup powdered sugar<br />Pinch of salt<br />1tsp. vanilla<br />1 oz. melted bittersweet chocolate<br />Cream the butter in the bowl of a stand mixer, add remaining ingredients.<br /><br />Chocolate Ganache: (for frosting)<br />11/2 cups cream<br />6oz. chocolate<br />4 Tbls. butter<br />Heat cream until hot, pour over chocolate and whisk until incorporated, whisk in butter. Use while warm or it will be difficult to spread.<br /><br />Meringue Mushrooms:<br />2 egg whites<br />Pinch of cream of tarter<br />¼ cup sugar<br /><br />Beat egg whites with cream of tartar; gradually add sugar until stiff peaks form, place in pastry bag with plain round tip, pipe out circles and domes. Bake at 225 for about 1 hour. Dust with coca powder. Trim points off stems and adhere top to stem with melted chocolate. Makes about 10 mushrooms.<br /><br /><br />Preheat oven to 375 jellyroll baking pan. Line it with parchment paper. Put the eggs, baking powder, salt and vanilla into a mixer bowl. With a whisk attachment, beat 2 minutes at high speed. Lower speed to medium, pour in the sugar, and beat another 3 minutes, or until pale and very thick. Take speed down to low and add the flour. Run the mixer about 20 seconds, stop, and remove the bowl and beater. Then, using the whisk attachment, stir the batter a few times to thoroughly blend in the flour. Don't over mix. Turn the batter into the pan, spreading out smoothly.<br /><br />Bake 10-12 minutes, or until a tester slipped into the center of the cake comes out clean. Let cool. Spread a dishtowel on a counter and place cake pan on upside down, gently remove cake and peel off parchment. Spread the buttercream over the top of the cake. Using the towel lift the cake, roll it up from the long side, tucking the cake in snugly as you go. Wrap in the foil and refrigerate up to 3 days, or freeze up to one month.<br /><br />To finish the buche: Early on the day you want to serve the buche, bring the cake to room temperature. Spread sheets of wax paper or foil over the edges of a long serving platter so you can pull them away once you have frosted the log. Set the cake log atop the paper. At an angle, cut away a piece from one end of the cake. Place the piece you cut away atop the roll to resemble a branch (optional), using a dab of frosting to make it stick to the roll.<br /><br />Frost the entire log with ganache. Use a fork to make groves running the length of the log to resemble bark. At the ends of the log, draw concentric rings into the frosting to resemble the cut end of a log.<br /><br />Pull away the pieces of wax paper or foil along the edge of the platter. Sift a dusting of cocoa onto the platter around the log to look like earth. Shake out the sifter and place several big tablespoons of powdered sugar to it. Sift the sugar over the cake and plate to look like a dusting of snow.<br /><br />Tuck a few sprigs of holly or other greenery around the buche, removing them before serving.<br />To hold, refrigerate the buche, but serve it close to room temperature.<br />Makes enough for one 10-inch long buche de noel, serving 10-12.Carolhttp://www.blogger.com/profile/11647638460056245303noreply@blogger.com0tag:blogger.com,1999:blog-7569106955041449278.post-59141923021771751472010-12-06T09:18:00.003-06:002012-03-01T12:48:17.760-06:00Hello all,<br /><br />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.<br /><br />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<br /> <br />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).<br /><br />Happy Cooking!<br />Carol<br /><br />p.s. Check out my upcoming cooking classes link!Carolhttp://www.blogger.com/profile/11647638460056245303noreply@blogger.com0tag:blogger.com,1999:blog-7569106955041449278.post-89488602939737057152010-12-06T09:16:00.006-06:002012-03-01T12:48:17.760-06:00Tuna-Tini<br /><br />1 lb Ahi tuna – absolutely fresh, dark red, high quality “sushi grade”<br />Marinade<br />1 Tbls. Fresh ginger <br />11/2 Tbls. soy sauce <br />1 tsp. rice wine vinegar <br />11/2 Tbls. canola or grapeseed oil<br />2 Tbls. toasted sesame oil <br />Pinch Black pepper—several turns from the peppermill works best<br /><br />2 Tbls. chives <br /><br />Topping:<br />Diced avocado<br />1 tsp. minced garlic<br />about 1 Tbls. lime juice<br />salt to taste<br /><br /><br />Cut the tuna steak into small cubes (¼” or smaller) and coat with the marinade in bowl. Allow to marinate in the refrigerator until ready for assembly – 2-3 hours is best, add chives. Spoon into martini glass (line with greens if you would like) top with diced avocado and serve with tortilla chips.<br /><br />Classic Cheese Fondue<br /><br />1 garlic clove, halved<br />2/3 cup dry white wine<br />1 tsp. fresh lemon juice<br />10 oz. Emmentaler cheese, grated<br />10 oz. Gruyere cheese, grated<br />1 Tbls. cornstarch<br />3 Tbls. kirsch<br />pinch of white pepper<br />pinch of freshly ground nutmeg<br />pinch of paprika<br />1 French bread, cubed<br /><br />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.<br /><br />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.<br /><br />Serves 6.<br /><br /><br />Iceberg Wedge<br /><br />1 head iceberg lettuce, cut into 4 large wedges<br />1 cup grape tomatoes split down the middle<br />2 tablespoons green onion<br /> bacon; crumbled<br /><br />Blue cheese dressing:<br />1 1/2 cups mayonnaise<br />1 1/2 cups sour cream<br />1tsp. worcestshire<br />3/4 cup crumbled blue cheese <br />buttermilk<br />freshly ground black pepper<br /><br />Remove outer leaves of lettuce and wash thoroughly in cold water. Drain and pat dry with paper towels then split into wedges and arrange on plates. Scatter grape tomato halves over and around the lettuce.<br />Make dressing by combining mayonnaise and sour cream in a large mixing bowl. Add worcestshire, fold in blue cheese, thin out with buttermilk and season with salt and pepper. Pour dressing over wedge and grape tomatoes. Top with green onions, bacon and more fresh ground pepper if desired. Serves 4.<br /><br /><br /><br />Stuffed Pork Tenderloin <br /><br />1-2 Pork Tenderloin (depending on size)<br />8-10 strips uncooked bacon<br />1 large Portobello mushrooms<br />roasted red pepper<br />4 slices provolone cheese<br /><br />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.<br /><br />Roasted Fingerling Potatoes<br /><br />2 pints fingerling potatoes<br />2 sprigs fresh rosemary; chopped<br />½ tsp. granulated garlic<br />1 Tbls. good quality aged balsamic vinegar <br />about ¼ cup extra-virgin olive oil <br />salt and pepper<br /><br />Preheat oven to 400 degrees. Add potatoes and rosemary to a medium bowl. Drizzle with olive oil and balsamic, sprinkle garlic and season with salt and pepper. Pour potatoes onto sheet pan. Roast for about 25 minutes, or until crispy on outside and tender on inside.<br /><br />Creamed Spinach<br /><br />About 2 ½ pounds fresh cleaned spinach (stems removed)<br />¼ cup olive oil<br />s&p<br /><br />3 Tbls. butter<br />2 Tbls. diced onion<br />2 tsp. minced garlic<br />3 Tbls. flour<br />1 cup milk<br />¼ cup grated parmesan<br />fresh grated nutmeg<br />white pepper<br />Lawry’s seasoning salt<br />4 slices cooked and crumbled bacon (optional)<br /><br />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.<br /><br />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.<br />(Can be refrigerated at this point) and reheat in 350 degree oven until hot.<br /><br />Molten Chocolate Lava Cakes<br /><br />8 ounces bittersweet chocolate<br />2 sticks of butter<br />½ cup plus 2 Tbls. sugar<br />3 eggs<br />3yolks <br />1/4 cup flour<br />Optional: ice cream<br /><br />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.Carolhttp://www.blogger.com/profile/11647638460056245303noreply@blogger.com0tag:blogger.com,1999:blog-7569106955041449278.post-52663415792539091692010-11-29T09:19:00.010-06:002012-03-01T12:48:17.761-06:00Now Available My Recipe CD!Hello all,<br /><br />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.<br /><br />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<br /> <br />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).<br /><br />Happy Cooking!<br />Carol<br /><br />p.s. Check out my upcoming cooking classes link!Carolhttp://www.blogger.com/profile/11647638460056245303noreply@blogger.com0tag:blogger.com,1999:blog-7569106955041449278.post-38812128212465347592010-11-09T07:42:00.001-06:002012-03-01T12:48:17.761-06:00New recipes, cooking classes and reserve your recipe CD for the holidays!Hi all,<br /><br />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.<br /><br />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.<br /><br />Look for an update next week, happy cooking!<br /><br />CarolCarolhttp://www.blogger.com/profile/11647638460056245303noreply@blogger.com0tag:blogger.com,1999:blog-7569106955041449278.post-70764783036478816622010-11-09T07:41:00.002-06:002012-03-01T12:48:17.761-06:00Short-Rib Ragu on Pappardelle Pasta<br /><br />1lb. papperdelle pasta<br />3/4 cup freshly grated parmesan (preferably Reggiano)<br />½ cup toasted pinenuts<br /><br />1 Tbls. olive oil<br />1tsp. chili pepper flakes<br />1 Tbls. minced garlic<br />1 tomato sauce (5 ½ ounces)<br /><br />Braised Short Ribs<br />4 lbs. short ribs, seasoned with s&p<br />2 Tbls. olive oil<br />¼ cup onion, finely chopped<br />2 tsps. garlic, minced<br />1 cup port <br />1 cup dry red wine<br />6 cups beef stock<br />pinch of thyme<br />2 bay leaves<br /><br />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. <br /><br />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. <br /><br />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.<br /><br />Serves 4-6.<br /><br /><br />French Lentil, Celery Root and Roquefort Salad<br /><br />One 1 ¼ lb. celery root<br />1 cup French green lentils<br />6 Tbls. olive oil<br />3 Tbls. white wine vinegar<br />1 ½ tsp. minced garlic<br />1 tsp. minced fresh rosemary<br />large pinch of ground nutmeg<br />½ cup crumbled Roquefort cheese<br /><br />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.<br /><br />Cook lentils in pot of boiling water until just tender but still firm to bite, about 20 minutes. Drain; cool.<br /><br />Whisk oil, vinegar, garlic, rosemary and nutmeg to blend in a small bowl. Season with salt and pepper; add cheese.<br /><br />Mix root, lentils and dressing in bowl. Let stand at room temperature.<br /><br />Serves four.Carolhttp://www.blogger.com/profile/11647638460056245303noreply@blogger.com0tag:blogger.com,1999:blog-7569106955041449278.post-17735198900129253172010-11-03T09:35:00.003-05:002012-03-01T12:48:17.761-06:00Cooking Classes<br /> <br />With Carol Mackey<br />carolmackey@sbcglobal.net<br /> <br />Make, Freeze and Bake-Holiday Hors d’oeuvres<br />Smoked Salmon Pastry Kisses<br />Sun Dried Tomato Bruschetta & Goat Cheese Tartlets<br />Sausage Stuffed Mushrooms<br />Arancini-Mini Risotto Balls Stuffed with Cheese<br />Mini Shepherd’s Pie Bites<br /> Thursday, November 18th 6:30-8:30 $35 <br />Holiday Open House<br />Salmon Florentine Purses<br />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!<br />Cranberry Spinach Salad with Warm Honey Dijon Bacon Dressing<br />Buche de Noel<br /><br /> Thursday, December 9th 6:30-8:30 $35<br /><br /> <br /> <br />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.<br /><br />DIAMOND FRESH SEAFOOD CLASSES - in Lake Zurich<br />November 30th and December 15th; details soon!<br />Carolhttp://www.blogger.com/profile/11647638460056245303noreply@blogger.com0tag:blogger.com,1999:blog-7569106955041449278.post-14367670939581820252010-11-03T09:14:00.014-05:002012-03-01T12:48:17.769-06:00New recipes, cooking classes and reserve your recipe CD for the holidays!Carolhttp://www.blogger.com/profile/11647638460056245303noreply@blogger.com0tag:blogger.com,1999:blog-7569106955041449278.post-64134885965306662662010-11-03T09:14:00.010-05:002012-03-01T12:48:17.769-06:00Butternut Squash Quesadillas with Chipolte Lime Sauce<br /><br />1 butternut squash; peeled and large dice<br />1 small onion, sliced<br />2 large garlic clove, sliced<br />Canola oil for tortillas<br />8 flour tortillas<br />½ cup chopped red bell pepper<br />1 cup jack cheese<br /><br />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.<br />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.<br /><br />Chipolte Lime Sauce:<br />1 can chipolte chili in adobo, about 2 peppers (Remove as many seeds as possible)<br />2 t. fresh lime juice<br />1 cup sour cream<br />In a small bowl of food processor, add chilies and lime juice add sour cream and process until combined.<br /><br />Butternut Squash Risotto<br /><br />1/3 cup onion, finely chopped<br />1 garlic clove, minced<br />3 oz. diced pancetta<br />4 Tbls. olive oil<br />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<br />2 tsps. fresh chopped rosemary<br />6 cups chicken broth, hot in saucepan<br />½ cup dry white wine, optional<br />2 cups Arborio Rice<br />¾ cup freshly grated parmesan<br />blue cheese<br />2 Tbls. chopped parsley<br /><br />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.<br /><br />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.<br />Remove from heat. Stir in parmesan cheese and squash, when serving sprinkle with blue cheese and parmesan. Serves 4 entrée size portions.<br /><br /><br />Pumpkin Crème Brulee<br /><br />2 cups whipping cream<br />½ cup sugar<br />1 vanilla bean, split lengthwise OR <br />1 tsp. good quality vanilla<br /><br />½ cup pumpkin puree<br />¼ cup maple syrup<br />¼ tsp. cloves<br />¼ tsp nutmeg<br />¼ tsp. ground ginger<br />1 tsps. cinnamon<br /><br />6 large yolks<br /><br />Preheat oven to 325 degrees. Place 6 (6 ounce) ramekins in a bain-marie.<br />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.<br /><br />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. <br /><br />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.<br /><br />Sprinkle 2 tsps. brown sugar evenly over custard. Hold torch 2 inches away from surface, the sugar will melt and brown. Serves 6.Carolhttp://www.blogger.com/profile/11647638460056245303noreply@blogger.com0tag:blogger.com,1999:blog-7569106955041449278.post-71050821222294979422010-10-17T11:10:00.003-05:002012-03-01T12:48:17.769-06:00Soups On!Tortilla Soup<br /><br />1 chile pasilla; stemmed, seeded, crushed and fried in a little oil<br />1 14 ½ oz. can crushed tomatoes, drained<br />½ white onion, finely chopped<br />2 garlic cloves, minced<br />3 Tbls. oil<br />½ tsp. cumin powder<br /><br />1 ½ quarts chicken stock<br />1 chicken breast, poached and shredded<br />¼ cup chopped cilantro<br /><br />Sauté onions and garlic until translucent, add tomatoes let cook for about 3-5 minutes.<br />Add cumin powder. <br />Stir in chicken stock and simmer 20-30 minutes.<br />Add shredded chicken. <br />Just before serving, add cilantro.<br /><br />Garnish:<br />6 corn tortillas, sliced in thin strips and fried in about ½ cup oil<br />1 avocado finely chopped<br />1 cup jack or chihuahua cheese<br />1 lime cut into wedges<br /><br />Heat oil in frying pan and fry tortillas until crisp. Drain on paper towels and sprinkle with salt. Ladle soup into bowls, top with cheese, tortilla strips, diced avocado and serve with a squeeze of lime. Serves 6.<br /><br /><br /><br />Red Lentil and Sausage<br /><br />4 cups chicken stock<br />4 cups beef stock<br />1 lb. cup dried red lentils<br /><br />2 Tbls. olive oil<br />1/3 cup each: celery, carrot and onion<br />1 ½ tsps. garlic<br /><br />2 tsp. chopped fresh rosemary<br />1 tsp. thyme<br /><br />12 ounces diced tomatoes; drained <br /><br />¾ lb. hot Italian sausage (bulk), cooked<br /><br /> Add olive oil to large pot and sauté carrot, celery and onion until tender add rosemary and thyme. Add stocks to pot, add lentils and tomatoes, cover and simmer about 30 minutes or until lentil are tender Using a slotted spoon, puree one-third on the lentils in a food processor, return to pot.<br />Add Italian sausage and check for salt and pepper, or if you need to add a bit more stock. Serves 8.<br /><br /><br /><br /><br />Tuscan Tortellini<br /><br />1/3 cup olive oil<br />4 oz. diced pancetta<br />¼ cup diced carrot<br />¼ cup diced celery<br />½ cup chopped red onion<br />1 tsp.; garlic<br />½ cup great northern beans, cooked<br />5 cups beef stock<br />2 cups canned diced tomatoes with their juice<br />1 each: diced zucchini and yellow squash<br />¾ lb. meat tortellini<br /><br />1 cup spinach leaves<br />grated parmesan cheese<br />salt and pepper to taste<br /><br />Heat oil in a large pot add pancetta sauté until it starts to brown add the carrots, celery and onions and cook until soft, then add the zucchini and yellow squash, sauté until soft, add the garlic and sauté for about 45 seconds.<br /><br />Next, add the stock to your pot and the following: tomatoes and beans. Bring to a gentle simmer and cook for 15-20 minutes, add the tortellini the last 5 minutes and cook until tender.<br /><br />Finish by adding spinach and cook for 2 minutes. Season with (salt) and pepper. Sprinkle with fresh grated parmesan cheese when serving. Serves 6.Carolhttp://www.blogger.com/profile/11647638460056245303noreply@blogger.com0tag:blogger.com,1999:blog-7569106955041449278.post-14074244654043374072010-08-26T09:27:00.006-05:002012-03-01T12:48:17.770-06:00Delish!Hi there,<br /><br />Well, I made the tomato bisque but I took a few liberties. In culinary school we used to call it black box cooking (or testing) they would give you a bunch of random ingredients and you would have to make something with that in a limited amount of time, I loved it!<br /><br />Last night I did not have shrimp so I substituted scallops, I did not have a baguette so I cut some French bread into small pieces, I did not have gruyere so I used mozzarella and I did not have any cream so I used a touch of 2% milk.<br /><br />As I mentioned, I have not made this recipe in a while and after I relooked at it, I changed it up a bit. The only thing to make note of is the 4 tomatoes used for the concasse made just about 2 cups once diced and I used a little less brandy so it didn't over power the soup for the kids, no kids-you may want to go for it! Also, no one in my family (sadly) likes mushrooms and I had some wild shiitake mix left from a recent class so I sauteed them up in a little olive oil and salt and pepper and they were a wonderful addition.<br /><br />Hope you try and enjoy this recipe, and don't be afraid to make some substitutions that is the fun of cooking! Have a delicious day!Carolhttp://www.blogger.com/profile/11647638460056245303noreply@blogger.com0tag:blogger.com,1999:blog-7569106955041449278.post-73723267363283979582010-08-25T08:20:00.003-05:002012-03-01T12:48:17.770-06:00Tomato & Shrimp Bisque3 Tbls. butter<br />3 Tbls. flour<br />1/4 cup finely chopped onion<br />1 tsp. minced garlic<br />31/2 cups tomato concasse<br />4 cups chicken stock<br />dash cayenne<br />2 tsp. Old Bay Seasoning<br /><br />2-3 Tbls. brandy (optional)<br />¼ -½ cup heavy cream <br />½ lb shrimp (cooked and diced)<br /><br />2 Tbls. chopped basil<br /><br />chives<br /><br />salt and white pepper to taste(use white so you don't see the pepper but be careful it is stronger) <br /><br />6 baguette slices <br />gruyere cheese <br />brush baguette slices with olive oil and place on a sheet pan in the oven at 350 for about 5-6 minutes, top with gruyere cheese and place under the broiler until melted. <br /><br />Sauté the onions in the butter until soft, add the garlic and then flour to make a roux. Add chicken stock and tomato concasse and simmer for about 25 minutes until the tomatoes are thoroughly cooked. Stir occasionally. Puree the tomato mixture with a hand immersion blender, food processor or blender, add the cream, Old Bay, cayenne, shrimp, basil and brandy, heat through but do not boil, taste for salt and pepper. Garnish with chives and top with the croutons. 6 servings. <br /><br /><br />*Tomato Concasse (kon-kah-SAY)<br />To remove peel from the tomato, cut and X in the bottom of the tomato. Place in boiling water about 1 minute or until you the the skin coming away from the pulp. Place in iced water to stop the cooking process. Remove the peel, squeeze gently to remove the seeds, dice the tomatoes.<br /><br />You will need about 4 large tomatoes to make 1 cup of concasse, err on the side of more tomatoes if you are unsure.<br /><br />Serves 6.Carolhttp://www.blogger.com/profile/11647638460056245303noreply@blogger.com0tag:blogger.com,1999:blog-7569106955041449278.post-9997173295076749232010-05-24T07:51:00.003-05:002012-03-01T12:48:17.770-06:00Bacon Wrapped Stuffed Pork Tenderloin <br /><br />1-2 Pork Tenderloin (depending on size)<br />8-10 strips uncooked bacon<br />1 large Portobello mushrooms<br />roasted red pepper<br />4 slices provolone cheese<br /><br />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.Carolhttp://www.blogger.com/profile/11647638460056245303noreply@blogger.com0tag:blogger.com,1999:blog-7569106955041449278.post-36912655208315310272010-05-13T13:31:00.011-05:002012-03-01T12:48:17.770-06:00Grilled Asparagus Salad<br /><br />1 bunch of asparagus (about 1 pound)<br />1 ½ Tbls. diced red onion<br />4-5 slices prosciutto cut in julienne strips<br />2 Tbls. chopped roasted red pepper<br />1/2 cup diced parmesan cheese (or blue cheese)-room temp.<br /><br />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). Cut into about 2 inch sections and toss with remaining ingredients and vinaigrette. Season with salt and pepper. Serve room temperature. Serves 4.<br /><br /><br /><br />Vinaigrette:<br />1/3 cup of olive oil<br />½ Tbls. balsamic vinegar<br />½ Tbls. Dijon<br />S&P to taste<br />Whisk all ingredients together, toss with salad ingredients.<br /><br /><br />Cedar Planked Salmon with Portobello Mushroom Sauce<br /><br />½ bunch green onions, diced<br />2 large portobello mushrooms, sliced<br />About ¼ cup oil for sautéing<br />3 Tbls. sesame oil<br />1 Tbls. fresh ginger, peeled and diced<br />¼ cup water<br />3 Tbls. soy sauce<br />2 tsp. cornstarch<br />2 Tbls. brown sugar<br /><br />2 lb. salmon fillet; seasoned with salt and pepper<br /><br />Sauté mushrooms in oil, season with salt and pepper, add green peppers just at the end and set aside. <br /><br />Heat sesame oil and sauté ginger in a small skillet. Combine water, soy sauce, brown sugar and cornstarch, stir in and cook until sauce has thickened (taste for balance), add mushrooms and green onions.<br /><br /><br /><br />Cedar Planked Salmon:<br />2 lb. salmon fillet, brushed with olive oil and seasoned with salt and pepper<br />1 cedar plank, rinsed and soaked in water for at least ½ hour or up to 4 hrs.<br />Prepare a medium fire in the grill. Place the plank on the grill and heat plank until toasted. Place the salmon on the plank, close the lid and grill until cooked through, about 8-10 minutes. Serves 4.<br /><br /><br /><br /><br /><br /><br /><br /><br />Key Lime Pie<br /><br />Crust:<br />1 cup graham-cracker crumbs<br />3 Tbls. butter, melted and cooled<br />3 Tbls. sugar<br /><br />Filling:<br />1 can (14 oz.) sweetened condensed milk<br />3 egg yolks<br />½ cup key lime juice<br /><br />1 cup whipped cream<br />2-3 Tbls. powdered sugar<br />coconut toasted<br /><br />Preheat oven to 350 degrees. Combine graham-cracker crumbs, butter, and 3 Tbls. sugar in medium bowl, mix well. Press into a 9” pie plate, bake until lightly browned about 10 minutes. Let cool.<br /><br />Combine milk, yolks and lime juice. Pour into pie crust. Bake at 350 degrees for 10 minutes. Let stand 10 minutes. Refrigerate until cool. Top with whip cream, garnish with lime slices.Carolhttp://www.blogger.com/profile/11647638460056245303noreply@blogger.com0tag:blogger.com,1999:blog-7569106955041449278.post-53195511636048535082010-05-13T13:31:00.007-05:002012-03-01T12:48:17.771-06:00As promised here is my recipe for Key Lime Pie, it is so easy. I like to use Nellie & Joe's Key West Lime Juice it pure lime juice, found at most grocery stores, it is great to have on hand and I also use it a lot in marinades. Let me hear from you on some ideas for next week. Enjoy!Carolhttp://www.blogger.com/profile/11647638460056245303noreply@blogger.com0tag:blogger.com,1999:blog-7569106955041449278.post-73357533994558600822010-05-03T09:13:00.006-05:002012-03-01T12:48:17.771-06:00This Sunday is Mother's Day and I am sharing with you my recipes that I have every year. Mother's Day is generally the start of soft shell crab season, soft shell crabs are blue crabs that have "molted" or lost their shell, so the entire crab is eaten. It is a very simple recipe so even if your hubby is not much of a cook I am sure it is something he could handle.<br /><br />I think cobb salad, goes perfectly with the soft shell crab. If you don't know, the cobb salad was made popular by Bob Cobb who owned the famous Hollywood Brown Derby Restaurant back in the 1950's. I actually have The Brown Derby Restaurant book, great old photos of the stars and original recipes.<br /><br />Mango's and blueberries are also in season. The blueberry buckle is my mother-in-law's recipe and is so good with the lemon sauce. Don't be intimidated by a mango, look for a soft one with a bit of color on the skin and remember they have a very large pit so just cut around it. Check out how to cut a mango on the link. Hope you enjoy the photos of them that I posted. Thank you to my friend Pam, we are having so much fun photographing the food for my upcoming cookbook. Hoping for late June, stay tuned...<br /><br />Lastly, visit my friends shop Diamond Fresh Seafood in Lake Zurich to pick up your soft shell crabs (see link and call ahead).<br /><br />Enjoy the beautiful weather and for those of you that have children, Happy Mother's Day!<br /><br />Go Hawks!Carolhttp://www.blogger.com/profile/11647638460056245303noreply@blogger.com0