Friday, December 7, 2007
Thursday, December 6, 2007
Thursday, November 15, 2007
Wednesday, November 7, 2007
For Halloween it was time to make the first chili of the season. I love all of the different variations on chili, but sometimes nothing is as good as basic, simple beans and hamburger. I used to use chili seasoning mixes that I bought at the grocery store, but I figured it was time to make a homemade seasoning blend. I wasn't sure of everything to put in, so I found a recipe on allrecipes.com and used it. It was a great blend and I will be using it to base my chili mixes on in the future. I also found a recipe for homemade cornbread on allrecipes (after dining at the Delta Grill last week I needed corn bread). And to finish it all up I made pumpkin chocolate chip cookies, which I saw on ...And a Cookie for Dessert (www.brooke-cookiejar.blogspot.com/). I did half chocolate chips and half butterscotch chips. These cookies are amazing. I think now that we are out of them I may need to make some more!
4 teaspoons chili powder (I added extra chili powder)
1 tablespoon crushed red pepper
1 tablespoon dried minced onion
1 tablespoon dried, minced garlic (I used garlic powder)
2 teaspoons white sugar
2 teaspoons ground cumin
2 teaspoons dried parsley
2 teaspoons salt
1 teaspoon dried basil
1/4 teaspoon ground black pepper
1 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
1/4 cup shortening (I used butter instead)
In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Add the milk, eggs and shortening; beat for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 425 degrees F for 20-25 minutes or until bread is golden brown and tests done.
Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
Add vanilla, chocolate chips and nuts.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.
Tuesday, October 30, 2007
2 (8 ounce) packages cream cheese, softened
1 cup Blue Cheese Dressing
3/4 cup pepper sauce, such as Franks® Red Hot®
1 1/2 cups shredded Cheddar cheese
To make the sauce: Melt butter in a small saucepan over medium high heat. Add cream and garlic salt and bring to a simmer. Allow to cook until thickens, about 8 minutes. Add the parmesan cheese and stir. Remove from heat and use as sauce on dough.
McGuires' Soda Bread Pudding with Irish Whiskey Sauce
Irish Soda Bread
4 cups all-purpose flour, plus some extra for kneading
1 tsp. granulated sugar
1 tsp. baking soda
1/2 tsp. salt
1 tblsp. melted unsalted butter
1 cup buttermilk
Preheat oven to 425.
Combine the flour, sugar, baking soda, and salt in a bowl.
Stir slightly cooled, melted butter into the buttermilk. Stir this mixture into the dry ingredients until a dough forms and comes away from the sides of the bowl.
Turn the dough onto a lightly floured work surface and knead gently for a few mins. Sprinkle some flour evenly over a baking sheet. Place the dough on the sheet and form it into a round cake shape about 9” in diameter. Cut an X into the top (this is very important - it keeps the dough from splitting when it bakes!) Bake until the bread is lightly browned, about 30 - 40 mins. Remove from the oven and cool on a wire rack.
1 loaf Irish Soda Bread
4 cups milk
3 large eggs, lightly beaten
1 1/2 cups granulated sugar
2 tblsps. pure vanilla extract
1 cup raisins
3 tblsps. melted, unsalted butter
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
1/4 - 1/2 cup Irish Whiskey (we used Jack Daniels instead because that is the whiskey of choice in our house)
Fold in the egg mixture thoroughly into the soaked bread. Stir in the raisins.
Grease a 9” x 13” baking pan with the melted butter. Pour the bread mixture, spreading it evenly. Bake until the pudding is brown and firm, about 30 mins.
While pudding is baking, make the sauce. Combine the sugar, butter, and cream in a saucepan over medium-high heat. Bring to a boil, reduce heat to medium and cook, stirring occasionally for about 5 mins. Stir in the whiskey and cook until some of the alcohol has cooked off, about 4 mins. Remove from heat. Serve warm with sauce poured over top of each portion.
We had to pull ourselves away before dessert because we were so full, but it was one of those almost impossible things to do. How can you turn away from Sweet Potato Pecan Pie or Bananas Foster? Next time (because I can't wait to go back) I will definitely save some room.
Thursday, October 25, 2007
Wednesday, October 24, 2007
3 cups sugar
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1 (16 ounce) can solid pack pumpkin
In a mixing bowl, dream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done.
Tuesday, October 23, 2007
In her days of eating at home Cathy has realized that often times food cooked at home is not at all pretty, as delicious as it may taste. And therefore she is hosting The Ugliest Gourmet Contest on her blog. She is taking submissions for the ugliest, but tastiest, foods, and then she will prepare the winning entry for Thanksgiving. The info about the contest can be found here: http://noteatingoutinny.com/2007/10/15/the-ugliest-gourmet/. I think it is a great way to celebrate those meals at home that you love so much, but are a little ashamed to post on your blog because they may not be oh-so pretty. I am entering my Blueberry Chipotle Enchiladas: http://chompdown.blogspot.com/2007/06/wc-platinum-chef-challenge-2.html. So be proud of those ugly, tasty dishes! Put them out there, because we all have them and it is time for them to shine!
Tuesday, October 16, 2007
Banana Bread (BH & G)
Crazy Quilt Crust Pie (from my mom)
(for the Crust)
1/2 c. flour
1/2 t. salt
1/2 t. baking powder
1/4 c. shortening
1/2 c. sour cream
1/2-3/4 lb ground beef, browned and drained
1/2 package taco seasoning
1/2 c. sour cream
3/4 c. refried beans
3/4 c. crushed tortilla chips
1 c. shredded cheddar cheese
Preheat oven to 425. Lightly grease and flower bottom and sides of a 9X9 casserole dish. Combine all ingredients for the crust and stir until blended. Batter will be slightly lumpy. Spread batter thinly on the bottom and thickly up the sides of the casserole dish. Spread refried beans for first layer on the dough. Next, mix together the hamburger, sour cream and taco seasoning and spread as the second layer on top of the refried beans. Top with cheese and then with the crushed tortilla chips. Bake for 25 minutes.
1/3 c. butter
1 c. packed brown sugar
2/3 c. unsweetened cocoa powder
1 TB instant coffee granules
1 t. baking soda
1 t. ground cinnamon
2 egg whites
1/3 c. low-fat vanilla yogurt
1 1/2 c. all-purpose flour
1/4 c. granulated sugar
In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed about 30 seconds or till softened. Add the brown sugar, cocoa powder, coffee granules, baking soda and cinnamon. Beat till combined, scraping sides of bowl occasionally. Beat in the egg whites and yogurt till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Place the granulated sugar in a small bowl. Drop dough by a teaspoon into sugar and roll into balls. Place 2" apart on an ungreased cookie sheet. Bake in a 350 degree oven for 8-10 minutes till edges are firm. Transfer cookies to a wire rack and let cool.
Saturday, October 13, 2007
Alongside of the pizza, I decided I was really in the mood for some artichokes (my favorite veggie). To make them, trim the stem of the artichoke close to the base, then cut off the top. Trim all of the outer leaves (cut off the pointy, sharp tips being careful not to stab yourself with them!). Wash thoroughly in water.
Thursday, October 11, 2007
Thursday, October 4, 2007
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella
When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese (I only had about 1/8 c. of mozzarella cheese, but it tasted delicious anyway!).
Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.
This meal is one of those that came from a day of wandering around The massive Whole Foods Market on Houston Street near my work. The shrimp sounded too good to pass up, but since Joe doesn't always love seafood, I needed something to accompany it. When I was looking through the meat counter, the pork cuts were just beautiful and calling my name. And the sauce I served them with was a happy accident: I really wanted something more strongly flavored with curry and just started digging around to see what ingredients I could use for a sauce and luckily I had a small container of heavy whipping cream in the fridge. The sauce was creamy and delicious with the lightly seasoned pork. I rounded out the meal with corn on the cob and a couple of types of cheese for a simple appetizer.
One of the other things I love about the greenmarkets is that they will often have recipe sheets set out at the information booth with recipes for the products that are in season. This is where I found this recipe for Eggplant and Tomato Ratatouille. I served it alongside a pork that I seasoned with a Greek Seasoning and pita bread and store bought hummus (hey, a girl can't spend all her time in the kitchen!).
Wednesday, August 29, 2007
Dim sum is my kind of dining. I love being able to try so many different things in one meal. Since the portion in each steamer is small you can try a lot and then get more of things you love.
Gnocchi are small Italian dumplings. They can be made with flour, semolina, ricotta cheese, or potatoes, like these.
This was my first experience making gnocchi. They turned out very ugly, but still tasted great (thankfully--I'd spent so much time making them and had nothing else to eat in the house!). I think next time around I shouldn't try to saute all of the gnocchi at one time--this caused them to stick together too much and when I stirred them they turned into a mushy mess. However I didn't have the problem of the gnocchi disappearing in the water--apparently this can happen if not enough flour is used according to this article by Kyle Phillips: http://italianfood.about.com/od/gnocchi/a/aa010298.htm. The flour binds the gnocchi together and with too little they can dissolve once you put them in the water. I think with this particular recipe there is no need to worry about a disappearing dinner.
The butter sage sauce with these gnocchi is simple and perfectly compliments the creaminess of the dumplings. It's a great dish for a chilly evening at home.
Wednesday, August 15, 2007
Pour 1/2 of the tomato mixture into a blender, cover and blend until smooth. Strain (which I did not) and return soup to saucepan. Repeat with remaining tomato mixture. Add salt, thyme (I used fresh instead of dried) and pepper; simmer 20 minutes or until slightly thickened (I cooked about 5-10 minutes more). Serve soup topped with croutons (They suggest making cornbread croutons. Instead I cut day old french bread into pieces and tossed with a mixture of butter, Worcestershire sauce, seasoned salt, pepper, and garlic powder, then cooked in a 450 degree oven. I turned them once and watched them closely to take them out when they are dried and crunchy).
Melt butter and mix together with all herbs. Rub herb mixture into pork tenderloin and allow to marinate for at least 1 hour. To cook, place uncovered in a baking dish and cook at 425 degrees for 40 minutes. Remove from oven and allow pork to sit for 15 minutes before cutting. (This dish tasted good, but I think I went a little overboard on the sage--next time I will cut back some).
Thursday, August 2, 2007
And I have finally made a recipe from this book: Fried Apples 'n' Onions. It was one of Almanzo's (Laura's husband) favorite dishes, and is a great side dish. The flavors all work really well together and it isn't too sweet and the bacon on top makes it amazing. I made a couple of changes to the recipe, mostly because the recipe in the book would feed about 10 people (even with the smaller version that I'm posting here, Joe and I each had two large servings and a little left over).
Wednesday, August 1, 2007
Garlic Scape Pesto
This is the first dish I ever made for a small dinner party we had in college. I think it may be one of the first dishes I made for Joe and it is now his favorite thing that I make. I think I even made it as my first cooking experience as a married woman. It really isn't a complicated dish, but it tastes amazing and really has a special place in my heart. Every time I cook it, the smells and tastes bring back so many memories.
Tuesday, July 31, 2007
Thursday, July 26, 2007
As I wandered around the Union Square market on Wednesday, I decided I would make a simple stir fry from the veggies I collected. From the market I purchased onion, green peppers, sugar snap peas, zucchini, and garlic scapes. I decided to buy some red peppers and mushrooms from my supermarket since I love them and couldn't find them at the market and add them to the mix as well. I sauteed them all in a pan with a little oil over high heat and added some already cooked, chopped chicken (leftover from the night before's quesadillas), and a simple sauce. I served it over some white rice and dinner was ready.
Next is the Clam Bombshell, which was a closed shell clam when brought to the table. The waiter lit a fuse and when it reached the clam and the sea salts it started a fire which caused the clam to slowly open.
These are the Dancing Plantains (part of my tasting menu) served with an avocado/tomato dip.This is Kirikabu, a beef dish. The tree stump covering is made from phyllo dough and is edible (you lift it up and the meat is underneath it).
This is Taiyaki: sauteed fluke and spinach covered with a fish shaped pie crust and clam chowder.This is a green tea brulee topped off with an edible crane (that is filled with chocolate).And this is tira mi su. It looks like a bonsai tree and the best part is that the little trees are edible, too.I don't have any pictures of the amazing spicy tuna rolls or the Kuro Subuto: Slowly simmered Pork marinated in Squid Ink Tempura Batter, dressed in Sweet Black Rice Vinegar Sauce served with Asparagus and Red Peppers, which was incredible. Ninja truly is an experience--much more than just a meal. If you go, however, keep an eye in the sky on your way to the bathroom--unsuspecting visitors may get a fright from those ninjas lurking in the ceiling.