The Flying Foodie

Triple Peanut Butter & Chocolate Cheesecake

2012-01-23T12:37:00.000-05:00

My husband always says, "No good deed goes unpunished." Punishment was not what I had in mind when I made this peanut butter and chocolate delight for a very helpful neighbor. However, the following day I was informed that after eating just one slice, he had to retreat for a nap!

Triple Peanut Butter & Chocolate Cheesecake Recipe

Ingredients

Crust

1 cup chocolate cookies, crushed

3 tablespoons butter, unsalted, melted

1 tablespoons sugar

Filling

2 packages 8 ounce cream cheese, room temperature

2/3 cup peanut butter, natural with salt and peanuts only

1/2 cup sugar

1/4 cup brown sugar

1 teaspoon vanilla extract

3 each eggs

1/4 cup sour cream

Topping

Reese’s Peanut Butter Cups

Reese’s Peanut Butter Chips

chocolate ganache (recipe follows)

Directions:

Crust

Preheat oven to 350 degrees. Blend first three ingredients and press firmly into a 7-inch springform pan.

Cheesecake

Beat cream cheese and peanut butter for 3 minutes. Add both sugars; beat 3 minutes. Beat in vanilla, then eggs, one at a time; then sour cream. Pour into prepared pan. Bake 50 - 60 minutes or until barely firm - center should still be shaky. Turn off oven; leaving door ajar, cool for 1 hour. Remove from oven and cool completely in pan. Chill in fridge overnight or at least 8 hours.
Topping

Remove the side the of springform pan. Halve the peanut butter cups and arrange over cheesecake, followed by peanut butter chips. Drizzle with chocolate ganache (recipe follows).

Chocolate Ganache Recipe

8 ounces semisweet or bittersweet chocolate, cut into small pieces

3/4 cup heavy whipping cream

1 tablespoon cognac or brandy (optional)

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Allow to cool until slightly thickened; then pour over prepared cheesecake.

Coquilles St. Jacques

2012-01-17T14:30:00.002-05:00

At the beginning of every new year, we vow to do something different, new, more or better to enhance our lives. For me, this year that promise is to spend more time with friends - and not just on holidays or special occasions. I find that impromptu gatherings can bring the most joy. So last week I invited two friends to lunch, dusted off an old recipe and treated them to an adult “time out.”

Coquilles St. Jacques has always been one of my favorites dishes. There was a time when it was a menu staple at fine dining establishments. I guess that with the advent of the “nouvelle cuisine,” it somehow lost its’ appeal. But not for me! It is traditionally offered as an appetizer, prepared with scallops and a mushroom sauce, and served in a large scallop shell. I much prefer it as the main course, adding shrimp or lobster and lump crab. Who could limit themselves to just a few bites of this deliciousness?

Coquilles St. Jacques Recipe

Ingredients

1/2 pound bay scallops

1/2 pound medium shrimp, shelled and deveined

1/2 pound lump crabmeat

1 cup dry white wine

1 bay leaf

parsley

kosher salt

pepper, freshly ground

1 small onion, sliced

2 shallots, sliced

2 cups sliced mushrooms

3 tablespoons butter

3 tablespoons flour

1/2 cups heavy cream

bread crumbs

swiss cheese, grated

Preparation

Place scallops and shrimp in a saucepan with wine and enough water to cover. Add bay leaf, several sprigs of parsley, salt and pepper. Bring to a simmer and cook slowly for 5 minutes. In a pan with a little butter, saute the onions and mushrooms about 5 minutes. Set aside. Drain the scallops and shrimp, reserving one cup of the liquid.

Melt the remaining butter in a saucepan and whisk in the flour. When the mixture bubbles, add the cup of reserved liquid and the cream, whisking until well blended and thickened. Add the scallops, shrimp, mushrooms and crabmeat, and stir. Bring to a simmer and adjust seasoning. Fill the shells or au gratin dishes, sprinkle with swiss cheese mixed with bread crumbs, and place under broiler. Broil until the mixture bubbles and the cheese is golden brown. Makes 6 scallop shells (appetizers) or 4 au gratin dishes (entrees)

Rainy Days and Mondays...

2011-10-10T13:08:00.000-04:00

If ever there was a day I didn’t feel like cooking, it was today! It was raining and windy and even my dog didn’t want to go outside. A perfect soup day; but soup can be time-consuming. Then I remembered the butternut squash I bought at the market. I am not a big fan of butternut squash, but it is high in nutrients and easy to prepare. So, roasted in the oven, pureed with sautéed onions and garlic and chicken stock. And because I was feeling guilty about how little effort it took, I decided to sauté some scallops to go with it. Easy!

Roasted Butternut Squash Soup with Scallops Recipe

Ingredients:
1 butternut squash (about 3-4 pounds)
olive oil
1/2 large onion, cut in half and sliced
2 garlic cloves, peeled and chopped
3-1/2 cups chicken broth
1/2 teaspoon cardamom
2 tablespoons madeira, or sherry
salt and fresh ground pepper, to taste
grains of paradise
scallops
large croutons/crostini

Preparation:
Preheat oven to 350 degrees.  Spray 13x9x2-inch glass baking dish with vegetable spray.  Cut squash in half lengthwise; and place, cut side down, in prepared baking dish.  Baked until squash is tender, about 45 minutes.

Cook onions in olive oil in a medium pot over medium heat, stirring until soft, about 5 minutes.  Add garlic and cook an additional 3 minutes.  Add stock, cardamom and madeira and simmer uncovered, about 15 minutes.

Using a large spoon, scrape half squash into food blender; discard peel.  Add half of stock and puree until smooth, about 1 minute.  Transfer to a clean pot and keep warm and covered.  Repeat with second half of squash and stock.  Bring to a simmer and season with salt and pepper.

Sprinkle scallops with grains of paradise and chill for 30 minutes.  Heat oil in a skillet over moderately high heat until hot; then sauté scallops until just cooked through, about 2-3 minutes per side.  Transfer to a paper towel.

Spoon warm soup into bowls. Add a crouton and cover with a scallop.

For croutons: slice a baguette into 3/4" slices. Toss with olive oil, granulated garlic and minced parsley. Place on baking sheet and bake in 400 degree oven for 8-10 minutes, until brown.

Beef Braciole with Pappardelle

2011-08-15T13:09:00.000-04:00

Beef Braciole does not require any introduction. If you’ve had it, you love it; and if you haven’t, you will! In preparing, most would agree on the expected outcome of these thin slices of beef - stuffed, rolled, pan fried and finished in tomato sauce. It is the preparation itself that triggers the confusion.

Many use flank steak, but the purists among us choose prime, lean beef. (My butchers sells wafer beef steaks - cut from the sirloin tip - that are perfect for this application.) The purists prefer to layer the stuffing ingredients onto the beef slices; others mix the ingredients in the food pro’ and gently spread them. Some add raisins, some omit the bread crumbs. Traditionally it calls for parsley; I use basil. Use tomato sauce out of the jar; or take the time to make your own. It’s your choice - made enough times, you will discover your own preferences! However you make it, it only goes from being good to being better!

Beef Braciole Recipe

Ingredients:
6 thin beef slices
kosher salt and freshly ground pepper
6 slices prosciutto
1/4 cup pine nuts
1 cup grated mozzarella
1/2 cup fresh bread crumbs
1/4 cup chopped fresh basil
olive oil, for frying
1/2 cup red wine
1 quart tomato sauce
pappardelle noodles, cooked
grated parmesan cheese
whole basil leaves
Preparation:
Prepare tomato sauce in a dutch oven or deep pot.
Place beef slices between two pieces of plastic wrap; and pound meat with a mallet to about 1/4-inch thick. (If you don’t have a mallet, use a flat-bottom cast iron skillet.) Season both sides with salt and pepper. Cover each slice with a slice of prosciutto, and evenly divided portions of pine nuts, mozzarella, bread crumbs, and parsley. Roll up beef slices and secure with butchers twine, every inch-and-a-half. Put about two tablespoons olive oil into a large skillet; brown beef rolls on all sides, about eight minutes. Add more olive oil if needed.
Add beef rolls to tomato sauce. Add red wine to the skillet and scrape down sides and bottom. Reduce by half and add to the pot with the Braciole. Cover and simmer for 1-1/2 hours. (You can also bake in a 350 degree oven.) Uncover and cook and additional 1/2 hour.
Serve over pasta with fresh grated parmesan cheese and fresh torn basil. Remove strings before serving.

Double Peach Whammy!! Peach Pecan Scones with Peach Marmalade

2011-08-01T17:18:00.007-04:00

The wonderful thing about living in the middle of peach country is having an abundance of "just picked" goodness. And the combination of that fresh taste with homemade scones and marmalade is an anytime of the day treat that is sure to delight. Just ask my beta "tasters" - my neighbors - who left my house last week with happy tummies, smiling faces and goodie bags!
Do not let a lack of canning experience stop you from attempting to make this marmalade. You do not need the full kit of canning equipment; and the jars are easily sterilized in the oven.

Peach Pecan Scones Recipe
Ingredients:
2-3/4 cups bread flour
3/4 cup sugar
2 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
zest of one lemon
2 sticks cold unsalted butter, cup into pieces
1/2 cup heavy cream
1 egg
1 teaspoon vanilla
2 medium peaches, peeled and chopped
1/2 cup pecans, toasted and chopped
1/4 cup milk, or heavy cream
2 tablespoons sugar, for sprinkling on top
Glaze:
1/4 cup lemon juice
1 cup confectioner's sugar, sifted

Preparation:
Preheat oven to 400 degrees. In a medium bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon.
Using two knives or a pastry blender, cut in butter until mixture resembles coarse meal.
Combine cream, egg, lemon zest and vanilla. Stir into flour mixture with peaches and nuts until just combined. Pat dough into a 3/4" thick rectangle, about 6-7 inches wide. Cut in half lengthwise; then cut each half into 6 wedges.
Place on a baking sheet. Brush with milk and sprinkle with sugar. Bake for 20-25 minutes or until golden brown.
Mix the lemon juice and confectioner's sugar together in a bowl, stirring until sugar dissolves. Drizzle on warm scones. Makes one dozen scones.

Peach Marmalade Recipe
Ingredients:
4 pounds firm, ripe peaches (about 5 large peaches)
1 orange, thinly sliced, seeds removed
4 cups sugar

Preparation:

Drop peaches into boiling water to loosen skins - about 3-4 minutes; then into cold water. Gently peel off skins. Halve and pit the peaches and coarsely chop enough to yield 4 cups. Wash the orange; cut off ends and thinly slice and quarter. Discard seeds.

Combine peaches, orange, and sugar in a large saucepan; stir over medium heat until sugar is dissolved. Increase heat and cook rapidly until clear and thick, stirring frequently to prevent sticking - about 40 minutes. (Cooking time will vary with degree of ripeness and type of peach.)

Meanwhile, put five half-pint (8 ounce) jars in a 300 degree oven for 20 minutes, to sterilize. Put lids in a pot of boiling water for 10 minutes; leave in water until ready to cap jars.

Remove marmalade from heat and skim off any foam. Immediately fill the hot sterilized jars and seal.

Make sure to stir up the marmalade as you go so that the fruit remains evenly distributed. Leave a 1/2 inch headspace in the jars; wipe clean the rims, and apply the lids.

Process for 10 minutes in a boiling water bath and then remove. Leave jars undisturbed for at least 12 hours before checking the seals. Wipe clean the jars and lids, and store for up to one year. Yields 5 half-pint (8 ounces) jars.

Crab-Stuffed Shrimp with Bucatini Alfredo

2011-07-25T13:02:00.001-04:00

My favorite pasta was just plain spaghetti - that is until I was introduced to bucatini. Like spaghetti, only with a hole running through the center of it. A spaghetti straw, it doesn't get any better than this! Unable to find it in my neck of the woods, my husband and I drove all the way to Baltimore, only to find it at Three Brothers Italian Market near my in-laws. With the car loaded up with bags of bucatini, along with panettone, amaretti cookies, biscotti and ladyfingers, I did not complain about the ten and a half hour drive...both ways!

Crab-Stuffed Shrimp Recipe
Ingredients:
1 pound jumbo or colossol shrimp
1 teaspoon grains of paradise
1/2 pound lump crabmeat, optional
4 tablespoons butter, melted
2 tablespoons olive oil
2 large garlic cloves, minced
1/2 cup white wine
2 cups fresh breadcrumbs *
2 tablespoons parmesan cheese, grated
1-1/2 teaspoons parsley, chopped
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
lemon juice
1 pound Bucatini, or pasta of choice, cooked
Alfredo Sauce (see below)

Preparation:
Preheat oven to 375°F. Peel and devein the shrimp, leaving the tail intact. To butterfly them, make a slit along the back side, taking care not to slice all the way through the body. Sprinkle shrimp with the grains of paradise. Line a baking pan with aluminum foil, spray with nonstick spray and arrange the shrimp in a single layer.
Melt the butter over medium heat and add the olive oil. Add garlic and sauté until fragrant, soft and just beginning to turn golden - do not brown. Add the wine and cook for 2 minutes. Remove from the heat, add the breadcrumbs, parmesan cheese, parsley, oregano, crushed red pepper, salt and black pepper. Mix well. If adding crabmeat, allow sauteed vegetables to cool before adding to the crabmeat.

Spoon even portions of the breadcrumb mixture over each of the butterflied shrimp. Using your fingers, gently mold each portion of stuffing around the shrimp. Bake for 12 to 15 minutes, or until the shrimp turn pink and opaque. Remove from the oven, sprinkle with lemon juice and serve immediately with the pasta.

* If using dry, processed breadcrumbs, you will need to increase the amount of butter and wine

Alfredo Sauce Recipe:
Ingredients:
1 pint heavy cream
1/2 cup unsalted butter
1 cup parmesan cheese, grated
white pepper
kosher salt
parsley or basil, chopped

Preparation:
Heat cream over medium-low heat in a heavy saucepan.
Add butter and whisk to melt. Add cheese and stir. Cook approximately five minutes until slightly thickened. Season with salt and pepper.
Add pasta and toss to coat the noodles in the Alfredo sauce. Transfer to a warm serving bowl and top with more grated cheese and chopped parsley. Serve immediately with the stuffed shrimp.

The (not so) Secret Life of Bees....and Honey-Molasses Bread

2011-07-17T02:15:00.003-04:00

When I recently discovered that one of my neighbors is a beekeeper, my first reaction was to run get the EpiPen. But Laura Linn, owner of Star Bee Honey, was only too happy to give me a quick insight into the art of beekeeping. What started out as a hobby has turned into a business, with Laura nurturing tens of thousands of bees in six hives. While totally fascinating - and let's not overlook the bravery involved - being the foodie that I am, I was more interested in the final results of her labor. The honey!!
With my complimentary jar, I made red chile honey, using cayenne peppers from my vegetable garden. Laura shares her bread machine recipe for honey-molasses bread. (You bread-baking aficionados will know how to convert this for oven-baking.) And, when she is not busy as a bee, she finds time to enjoy the honey in yogurt as a veggie dip, or mixed with peanut butter for dipping pretzels and also making honey butter. Thanks Laura!

Honey-Molasses Bread Recipe (one loaf):
1 cup water
5 tablespoons molasses
2-2/3 tablespoons honey
1-1/3 tablespoons unsalted butter
1-1/3 teaspoon salt
6 tablespoons oats
3-1/3 cup bread flour
2-1/2 teaspoons yeast

Contact Laura at: Star Bee Honey, 803.663.1052

A queen bee with her drones

One of the six hives

Bees, bees and mo' bees....at work!

My red chile honey

Potato Samosas

2011-06-21T11:17:00.000-04:00

Samosas are small fried turnovers, made with a savory dough and filled with spicy vegetables. A popular snack in India, they are also enjoyed throughout Asia, the Mediterranean and North and South Africa.
Last weekend I had the opportunity to prepare this appetizer for my gourmet dinner club. Though not difficult to make, for a first-timer they were time-consuming. At least, for me! But I can tell you it was well worth the effort. Served with yogurt and assorted chutneys, I could have made a meal out of these alone. Avoid the temptation to purchase ready-made dough - this dough is actually the easiest part of the recipe. A great vegetarian alternative.

Potato Samosas Recipe
Ingredients
Dough:

2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons canola oil
Filling:
2 pounds potatoes, peeled and diced into 1/4 inch cubes
3 tablespoons canola oil
1 bunch green onions (white and green parts), chopped
2 fresh green chiles, such as jalapeños, seeded and minced
1/2 cup fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon cardamom
1 teaspoon salt
3 - 4 cups canola oil
plain yogurt
chutney

Preparation

In medium bowl, whisk together flour and salt. Add 2 tablespoons oil and, using fingertips, blend until mixture resembles fine bread crumbs. Add 3/4 cup warm water and mix with fork until dough just comes together. Transfer to lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil medium bowl, form dough into ball, and place in bowl. Cover with towel and set aside to rest for 30 to 40 minutes.

In large pot with a steamer basket, steam potatoes about 20 minutes until done but not mushy. Let cool.

In a large skillet heat oil and saute green onions, chiles until transparent. Add cilantro, ground cumin, garam masala, cardamom, salt and potatoes. Cook an additional 2-3 minutes and set aside.

Divide dough into 12 equal portions. Roll portions into balls. On floured surface using floured rolling pin, roll out 1 ball into 6-inch circle. Cut circle in half. Fold 1 corner of semicircle up and over middle. Fold second corner over to make triangle, and pinch corners of triangle to seal (leave rounded side open). Hold triangle in your hand with open rounded side facing up and let dough fall open to make cone. Fill cone with approximately 2 tablespoons potato mixture, then pinch along rounded side to seal. Repeat with remaining dough and filling.

In heavy, deep skillet over moderate heat, heat 2 inches oil until thermometer registers 360°F. Working in batches (return oil to 360°F between batches), fry samosas until golden brown, 1 to 2 minutes per side. Drain on paper towels. Serve warm with yogurt and chutneys. Can also be served room temperature.

Spicy Fried Green Tomato Bites

2011-06-10T12:37:00.000-04:00

Time to get rid of those mundane cheese trays and soggy chips and dips. There’s a new appetizer in town this summer! Right about now, your tomato plants are falling over with green tomatoes. If you are like most of us, you’ve planted more tomatoes than you will be able to consume. Don’t wait for your Roma’s to turn red and fall off the bush. Think outside the salad....and the marinara sauce. Soaked in buttermilk and chiles; fried and sprinkled with parmesan cheese; and served with herb mustard. Mmmm. A light-hearted appetizer, these bite-sized fried tomatoes are great paired with a glass of Sauvignon Blanc or Pinot Gris.

Spicy Fried Roma Tomato Bites Recipe
Ingredients:

10 large green Roma tomatoes, 1/2-inch slices

1 large jalapeno or other chile pepper, sliced

1-1/2 cups buttermilk

1 cup bread crumbs

salt

cayenne pepper (for additional heat, if desired)

canola oil

parmesan cheese, grated
herb mustard

jalapeno pepper, sliced diagonally for garnish

Preparation:

Slice tomatoes into 1/2-inch slices and jalapenos into 1/4-inch slices. Put into a medium-sized flat bowl. Add buttermilk, and refrigerate overnight.

In another bowl, mix bread crumbs, salt and pepper. Heat canola oil in a medium skillet. Drain tomatoes and toss in bread crumb mixture. Fry until golden brown, about 2 minutes per side. Drain on a paper towel. Arrange on a serving dish and dust with grated parmesan cheese and herb mustard. Garnish with sliced jalapenos.

Salade Niçoise - The Rite of Summer

2011-06-04T09:20:00.000-04:00

No matter how much I “love” to cook, some days it is just too hot to turn on the oven. With 98 degree days a regular occurrence, especially in the late afternoon, the last thing I want to do is sweat for my supper! So when the weather turns hot, I turn to salads. One of my two favorite summer salads is Niçoise.

Salade Niçoise - tomatoes, potatoes, onions, green beans, tuna and olives arranged on a bed of lettuce - originated in Nice, France on the Cote d’Azur of southern France. Like most dishes it has evolved over the years. In the area of Nice, the vegetables in this salad are never cooked. The potatoes are substituted with artichoke hearts, and red peppers and shallots are used. Even the use of lettuce, or not, varies according to region. Any way you make it, this salad is filling but not heavy! The option of adding anchovies and capers only enhances the flavor. The perfect choice on a hot day.

I am proud to say that most of the ingredients for my salad - potatoes, tomatoes, red onions, green beans and bibb lettuce - came from my vegetable garden. By the way, in case you were wondering, my other favorite summer salad is the Cobb Salad - but that’s another post....

Salade Niçoise Recipe

Makes 4 servings

Ingredients:

bibb lettuce

1/2 pound new potatoes, boiled and quartered

1/3 pound green beans, trimmed and blanched

1/2 red onions, thinly sliced

1/2 pint cherry or grape tomatoes, halved

1/4 cup niçoise olives, pitted

2 hard-boiled eggs, quartered

1 (6-ounce) can tuna

3 anchovy fillets, optional

1 tablespoon capers, optional

1/2 cup vinaigrette

Preparation:

Arrange lettuce on a large platter or shallow bowl. Mound remaining ingredients on lettuce and finish with vinaigrette. Garnish with capers and anchovies, if desired.

Mint Pistachio Chocolate Chip Ice Cream

2011-05-27T11:43:00.002-04:00

If you have an herb garden and you grow mint, then you understand my dilemma! Mint can quickly take over a garden. So that is why I found myself pruning and about to throw away a basketful; when it occurred to me that there just might be another purpose for this fragrant weed, other than adding flavor to my decaffeinated unsweetened iced tea. With summer (too) rapidly approaching, ice cream seemed like the obvious choice. And since it didn’t seem right to let the mint alone steal the show, the pistachios and chocolate chips added the perfect balance. This is guaranteed to help keep you cool this summer!

Mint Pistachio Chocolate Chip Ice Cream Recipe

Makes 1-1/2 quart

Ingredients:

1-1/2 cup whole milk

2 cups heavy cream

1 cup mint leaves, packed*

4 egg yolks

3/4 cup sugar

1 teaspoon vanilla, optional

pinch, salt

1/2 cup chocolate morsels (mini chocolate chips)

1/2 cup pistachios, coarsely chopped

Preparation:

Put milk, 1-1/2 cups cream and mint leaves in a medium saucepan; and heat over medium heat until slightly bubbling, about 5 minutes. Remove from heat and let sit for 20 minutes.

Combine egg yolks, sugar, remaining cream and vanilla in a bowl and whisk until smooth. Gradually whisk into to mint-flavored mixture and return to saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon, about 4-6 minutes. Do not let boil. Strain through a sieve, into a bowl, pressing on the mint with the back of the spoon. Place the bowl in a larger bowl filled with ice and water. Stir occasionally to cool. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skim from forming. Refrigerate until chilled, at least 3 hours or overnight.

Pour the custard into an ice cream maker and freeze according to manufacturers instructions. Add chocolate and nuts after the custard is nearly frozen - about five minutes before removing from the machine. Transfer to a freezer-safe container, cover and freeze until firm.

*(For a less powerful minty flavor, use half the amount of mint leaves.)

Double Chocolate Cupcakes

2011-03-15T14:51:00.000-04:00

This is the time of year I really miss my hometown - Chicago. I don’t know of any other city that celebrates St. Patrick’s Day the way Chicago does. Heck, we even dye the Chicago River green to celebrate the occasion. And if that isn’t cool enough, all of the local draft beer is served green on that day. What a town! Although I am seldom there anymore to join in the festivities, every year I try to create a little bit of the ‘spirit’ for myself and nearby family and friends. So what does chocolate have to do with St. Patrick’s Day, you ask? Well, according to the Chocolate Manufacturers Association, Ireland has the third largest consumption rate of chocolate in the world. Works for me. So, to help set the mood this year I decided to make these Double Chocolate cupcakes.

Happy St. Pat’s Day!

Double Chocolate Cupcakes Recipe
Ingredients:
3/4 cup cocoa powder
1-1/2 cup boiling water
2 cups all-purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
3/4 cup unsalted butter, room temperature
1-1/2 cup sugar
3 eggs
1 tablespoon vanilla extract

Chocolate Frosting:
6 ounces unsweetened chocolate, chopped
1 cup unsalted butter
2 cups confectioner's sugar, sifted
2 teaspoons vanilla extract

Preparation:
Preheat oven to 375 degrees F. Line 24 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature. In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls. These cupcakes are best the day they are made, but can be covered and stored for a few days.

Chocolate Frosting:
Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
Makes 24 cupcakes.

Caramel Bourbon Pecan Pound Cake

2011-02-14T11:52:00.001-05:00

I love taking old recipes and giving them a new twist. Let’s face it, if it was good twenty years ago, it is probably just as good now. Good is good! I also don’t like doing the obvious. So on Valentine’s Day, when most of us are making everything chocolate, I am taking the opportunity to mix it up. I’ve taken this bourbon pecan pound cake and topped it with my good friend, Nancie McDermott’s Gigi’s Caramel Icing, from her popular cookbook, Southern Cakes.

Caramel Bourbon Pound Cake Recipe

Ingredients:

3 sticks butter (unsalted

3 cups light brown sugar

3 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cardamom

5 eggs

3/4 cup milk

1/4 cup bourbon

1 cup pecans, chopped

Preparation:

Preheat oven to 350 degrees. Grease and flour a 12 cup bundt-style pan or a 10-inch tube pan.

In a large bowl, whisk together flour baking powder, salt and spices.

Beat butter and sugar until fluffy. Add eggs one at a time, scraping the bowl after each addition. Add the flour mixture, one cup at a time, alternately with the milk and bourbon. Blend in the pecans. Pour mixture into prepared pan and bake in preheated oven for 75 minutes or until a tester inserted in the center comes our clean. Remove from oven and let cool in pan for 10 minutes.

Gigi’s Caramel Icing Recipe (Nancie McDermott, Southern Cakes)

2-2/3 cups light brown sugar

1 stick butter

7 tablespoons evaporated milk

1 teaspoon vanilla extract

Preparation:

In a heavy medium-sized saucepan combine the brown sugar, butter, evaporated milk and vanilla. Bring to a boil over medium-high heat. Stir well and then adjust the heat so that the frosting boils and bubbles gently. Cook for 7 minutes. Remove from heat and let cool for 5 minutes.

Beat the warm icing with a wooden spoon until it thickens, 2 to 3 minutes. Quickly spread the icing over the cake - starting on the top and then over the sides. If the icing becomes too hard to spread, warm gently over low heat. Add a spoonful or two of evaporated milk, and then scrape and stir well until the icing softens enough to spread again. Dip a table knife in very hot water to help soften and smooth out the icing once it is spread.

Eagle Island Low Country Boil

2011-01-25T13:44:00.001-05:00

It doesn’t get more “off the beaten path” than this! Eagle Island, located 15 minutes off the coast of Darien, Georgia, is the perfect “getaway destination.” Meet Captain Andy Hill, owner of The Private Islands of Georgia, which counts Eagle Island among its’ chain.

For a romantic retreat, a family reunion or friends going wild, Eagle Island won’t disappoint you. Everything is provided for your enjoyment - you bring the fun! And if just being there makes you feel as if you’ve died and gone to paradise, just sit back and let Captain Hill further spoil you with his shrimp and oyster roast or low country boil.

Eagle Island Low Country Boil Recipe

Seasoning Ingredients and Preparation:

2 sticks butter

1 cup pepper

1/2 cup red pepper

1 cup garlic salt

1/2 cup seasoning salt

1/2 cup celery salt

10 lemons

10 jalapeno peppers - thinly sliced

Melt butter in large sauce pan on low to medium heat. Mix all of the dry ingredients from the Private Islands of Georgia Cajun Seasoning Blend in bowl and stir with wire whisk. Pour contents of mixing bowl into melted butter and stir with wire whisk until well blended. Pour fresh squeezed lemon juice into pan and stir. Add jalapeno pepper slices and stir. Add mixture to boiling water, and now the fun begins!

Note - Old Bay Seasoning can be substituted for the Private Islands of Georgia Cajun Seasoning Blend if desired

Low Country Boil Ingredients and Preparation:

4 pounds shrimp - 1/2 pound per person

2 packages Hillshire Farm sausage cut into 1" slices - or substitute your favorite brand

8 onions, peeled - 1 per person

16 new potatoes - 2 per person

4 ears of corn, halved - 1/2 ear per person

small bag of baby carrots

After adding the Private Islands of Georgia Cajun Seasoning Blend to the boiling water, you are now ready to add the food. The food items are added in order of longest to shortest to cook. First, add the potatoes and boil 10 minutes. Next, add the carrots, sausage and whole onions. Return to boil. Add corn and return to boil. Then, add the shrimp last. Cook until shrimp are pink in color, approximately 3-5 minutes. Be careful not to overcook the shrimp!

Note - other ingredients that can be added to personal taste are rutabagas, sweet potatoes, crabs, crawfish or the 'kitchen sink'. Adding extra potatoes and onions allows for leftovers that can be used for some great tasting hash browns the following morning.

Disgustingly Good Chili

2010-12-19T17:48:00.002-05:00

Football season is really heating up now, and on Sundays you can’t tear me away from the televised games. Go Bears!! (I had to say that - I am from Chicago). My favorite football season fare is chili. I like it spicy and with a lot of kick. It’s easy, filling and downright good, made with this recipe. Now don’t forget all the other fixins’ to go along with it, like devil hot wings, and lots of ice cold brew, just to name a few. Whether you’re making and eating it at home or tailgating at the stadium...games on!

Disgustingly Good Chili Recipe

Ingredients:

2 tablespoons canola oil

1 red bell peppers, diced

1 large jalapeno, minced

3 Anaheim or Poblano chiles, chopped

1 yellow onion, diced

1 head garlic, minced

1-1/2 lbs. ground beef

1/2 lb. bulk Italian sausage

2 tablespoons Everyday Spice Blend

2 tablespoons chili powder

2 teaspoons cumin

1 cup tomato sauce

1/2 cup tomato paste

6 ounces beer (I prefer Guinness Stout)

1/2 cup chicken stock

1 (15 ounce) can pinto beans, with juice

1 (15 ounce) can kidney beans, with juice

green onion, thinly sliced on the bias (garnish)

shredded Cheddar (garnish)

Preparation:

In large stock pot over high heat, add canola oil. Add bell pepper, jalapeno, chiles and onion and cook until caramelized, about 5 minutes. Add garlic and saute a minute longer. Add ground beef and sausage. Cook until meat is nicely browned and cooked through, about 7 to10 minutes. Add in Everyday Spice Blend, chili powder, cumin, and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and chicken stock. Add beans, lower heat and simmer for 2 hours. Garnish with green onions and grated cheddar cheese. Serve with French bread or crackers.

Bananas Foster Bread Pudding

2010-11-24T12:52:00.011-05:00

On Sunday I hosted a pre-Thanksgiving Brunch for some close friends; and ended up with a surplus of croissants. If you find yourself in the same situation - with lots of leftover bread and rolls - the day after Thanksgiving, you might want to try this recipe. By the way, bread pudding - without the sauce - freezes beautifully.

HAPPY THANKSGIVING ALL!!

Bananas Foster Bread Pudding Recipe

Ingredients:
12 Croissants * cut into 1-inch cubes

4 Eggs - lightly beaten

2-½ cups Heavy cream

⅔ cups Sugar

1 Tablespoon Vanilla

1 Tablespoon Cardamom,

¼ cup currants

½ cup Pecans, roughly chopped

Banana Rum Sauce (recipe below)

Preparation

Lightly butter a deep 9 by 12 baking dish and add the bread cubes in an even layer. In a large bowl, whisk together the eggs, cream, sugar, vanilla and cardamom. Pour the mixture over the bread cubes. Gently fold in the pecans and currants. Cover the dish with foil and place in the refrigerator overnight or at least an hour to allow the liquid soak into the bread.

Preheat oven to 350 degrees. Place bread pudding on a middle rack. Bake for 35 minutes. Remove the foil and bake for another 10 minutes until firm and a knife inserted comes out clean.

Banana Rum Sauce
Ingredients:

½ cup Dark Rum, such as Meyer's

½ Stick Butter, unsalted

1 cup Dark Brown Sugar

1 Teaspoon Cardamom, ground

5 Large Bananas - peeled and quartered

Preparation:
While the bread pudding is baking, heat up the butter in a large skillet over medium heat. When the butter begins to melt add the brown sugar, cardamom, and quartered bananas. Saute gently, moving the bananas around, for about one minute. Remove the skillet from heat and add the rum. Return the skillet to medium heat. When the liquid begins to bubble, tilt the pan and using caution light the sauce with a long match. When the flames go away, remove the skillet from heat. (If you can't get the sauce to light, just cook for 3 to 4 minutes to allow the alcohol to burn off.) The rum sauce should be served warm. If it cools down to much, reheat in a sauce pan over low heat or in a microwave.
To Serve:
Cut into squares or scoop out the bread pudding and place serving on plate or bowl. Add two pieces of cooked bananas and drizzle the sauce over the top. If desired, add whipped cream or ice cream.

* Or also use Challah, Brioche, French bread or rolls

The Culinary Face of Casa Marina Inn

2010-11-05T23:45:00.000-04:00

Meet Chef Aaron Webb, Executive Chef of Casa Marina Inn, in Jacksonville Beach, Florida. Chef Aaron, who has been with Casa Marina for nine years, was formerly with The Tavern at Phipps in Atlanta. Here he shares some of his signature recipes of the Inn's area-famous Champagne Brunch that features over 30 dishes, and serves between 150-200 guests every Sunday.

Red Snapper a la Casa Marina Recipe

Ingredients:

1 - 5 to 7 pound whole Red Snapper

olive oil

salt

pepper

garlic powder

other favorite spice(s) e.g. lemon pepper, cumin, etc.

Preparation:

Scale and de-gill whole Snapper, scaled & de-gilled, leaving on tail and head.

Gently score the fish long way and cross ways with a sharp knife (forming large diamonds). Do not cut through the center bone.

Pour or brush olive oil in between scored crevices. Season the scored crevices with salt, pepper, garlic powder and your choice of spices.

Create a large ball of silver foil and stuff into the open base cavity of the snapper so that it will stand up firmly on an oiled cookie sheet. Cook at 325 degrees for 45 minutes; rotate fish then check in another 20 minutes for doneness.

Serve with your choice of dipping sauce.

Serves 8-10

Creamy Coastal Seafood Pasta Recipe

Ingredients:

1 cup olive or vegetable oil

1 pound peeled deveined 21-25 count shrimp

1 pound of large scallops

1 pound diced filet of white fish (grouper, snapper, etc)

1 pound spiny lobster tail- uncooked and removed from tail, diced

6 vine ripe tomatoes, diced

2 Bermuda onions, julienned

1 roasted red pepper, cleaned and diced

¼ pound basil-leaves, picked and rough chopped

2 quarts heavy cream

½ Cup chopped fresh garlic

One bottle (650ml) chardonnay

Kosher salt

6 bunches curly parsley, washed, dried and finely chopped

3 lbs pasta (consider penne, cheese tortellini, cheese ravioli) ~ cooked al dente (just under cooked).This keeps its texture and firmness while resting in the seafood sauce.

Preparation:

In a large saucepan, cover the whole surface area with a mild olive oil or vegetable oil. Heat on high until almost smoking.

Put all seafood in the hot pan. Sauté until cooked on one side and turn all seafood over.

Add garlic, onions and tomatoes on top of seafood. Cook for about 8 minutes. Stir ingredients and add wine. Bring to a boil, turn heat to medium and cook for 10 minutes – to cook out alcohol.

Add basil, red pepper and heavy cream. Add roughly a small handful of kosher salt TO TASTE.

Simmer on medium heat to reduce by a quarter of original amount.

Add pasta and stir in chopped parsley.

Serves 8-10

Chocolate Bourbon Bread Pudding Recipe

Ingredients:

16 egg yolks

1 1/2 cups granulated sugar

2 vanilla beans

1qt. heavy whipping cream

Plain white bread (baguettes)

2 cups chocolate chips

1 cup brown sugar

1-1/2 cup bourbon

8oz whole unsalted butter

Preparation:

Combine yolks, sugar, seeded vanilla beans, and cream in a whisking

bowl and whisk until mixed well.

Grease baking pan or casserole with butter.

Dice bread in 3/4 in. cubes and fill pan.

Sprinkle chocolate chips on top of bread.

Pour liquid mixture over bread and work well until absorbed.

Set pan in refrigerator at least 4 hours or overnight to macerate.

Preheat oven to 350, cover pan with aluminum foil and bake 45min-1hr

until it reaches a cake like consistency.

Bourbon sauce

On medium heat in a sauce pan, dissolve brown sugar in bourbon. Be

careful, bourbon may flambé. When sugar is dissolved, take off heat and whisk in remaining butter.

Drizzle over top of Bread Pudding.

Serves 10

Food and Travel Writers Gone Wild

2010-10-29T19:32:00.000-04:00

Earlier this week I attended the International Food Wine Travel Writers Association (IFWTWA) Southeast Regional Conference in Jacksonville Beach, Florida. Our setting was the charming and historic Casa Marina Hotel.

Among our many activities was an afternoon of playing with chocolate. Donned in aprons and latex gloves, we learned how to temper chocolate, made chocolate-covered popcorn and dipped chocolate truffles. Our teacher and host was Phyllis Geiger, creator of Peterbrooke Chocolatier, who started her business in 1983 and has grown her franchise to over 20 stores in the southeast. According to Lynne Christen, a food and travel writer from Destin, Florida, “It was a decadent, delicious and more than slightly messy lesson.... What’s better than an overdose by chocolate? It was a tough job, but someone had to do it!”

Seafood Chowder

2010-10-21T13:17:00.000-04:00

Now that the temperature has started to creep down into the 40’s at night, and the days have a bit of nip in the air, my craving naturally turns to soup. A few days ago I had the dilemma of trying to decide what kind of soup I wanted. As I pondered all the usual suspects - minestrone, chicken noodle, split pea, French onion - my thoughts kept taking me back to a little restaurant in Nokomis, Florida named Pelican Alley. Located on the waterfront of the intercoastal waterway, with a magnificent view of Casey Key, it is famous for its’ seafood chowder. Unable to talk the proprietor into giving me the recipe, I took copious tasting notes during my last visit.

Seafood Chowder Recipe

Ingredients:

2 ounce olive oil

4 slices bacon, lardons

1 small onions, chopped

1/2 cup flour

1-½ quart fish stock, or clam juice

2 medium potatoes, diced

2 medium carrots, thick sliced, halved

½ pound shrimp

½ pound bay scallops, halved

1 10-ounce can clams, drained

½ pound lump crabmeat

8 ounces heavy cream

½ cup white wine

1 teaspoon Everyday Spice Blend

parsley for garnish

Preparation:

Heat olive oil in a large stockpot. Render the bacon until crispy. Add the onions and saute until translucent.
Whisk in the flour to make a roux. Cook over medium heat for 5 - 7 minutes.
Gradually whisk in the hot stock, blending until smooth and thickened. Heat to a boil. Reduce to a simmer. Add the diced potatoes and carrots and simmer gently. When potatoes and carrots are three-fourths cooked, about 5-6 minutes, add the fish/seafood and finish cooking,.
Temper the heavy cream into the soup. Add wine and season with the Everyday Spice

Piri Piri Chicken

2010-10-10T17:20:00.008-04:00

The first time I tried piri piri anything was when I lived in South Africa. There was a fast-food chain named Nandos and piri piri chicken was their specialty. A West African red chili pepper, piri piri is commonly used in African, Portuguese and Brazilian cuisines. Extremely spicy - one of the hottest chili peppers, according to the scoville scale - this piri piri chicken is not for the faint of heart. But I think some things are just worth the suffering.

Piri Piri Chicken Recipe

Ingredients:

1 chicken, spatchcocked

Everyday Spice Blend

1 piece of ginger, thinly sliced

3 scallions, sliced

piri piri sauce, recipe below

Preparation:

Season chicken with Everyday Spice Blend. Brush with half of the piri piri sauce. Sprinkle with the ginger and scallions. Marinate in the refrigerator overnight or at least 4 hours.

Cook the chicken on an outdoor grill or broil in the oven. As it cooks, turn the chicken and baste it with the remaining sauce. Remove the chicken from the grill or roasting pan. Check for doneness with a meat thermometer - 180 degrees in the thigh or 165 degrees in the breast.

Piri Piri Sauce Recipe

Ingredients:
6 piri piri chili peppers (can substitute with 2 Tablespoons dried Thai chili peppers)

1/4 cup cider vinegar

5 cloves garlic

1/2 teaspoon cayenne (or 1 teaspoon paprika, for less heat)

1/2 teaspoon kosher salt

1 Tablespoon chopped parsley, optional *

1/4 cup olive oil

Preparation:

Mix all ingredients, except olive oil, in a food processor until smooth.

Once the sauce begins to get smooth, drizzle in the oil slowly while the machine is running. Once it is all incorporated, put the sauce in a glass jar and let stand at room temperature for up to a day. For longer storage, seal in a jar and keep in the fridge up to a month.

*Use of parsley could result in a greenish-colored sauce

Country Pâté With Herb Mustard

2010-09-22T17:10:00.001-04:00

I did not realize how lazy I had become until my local gourmet food market stopped carrying my favorite country pâté. I used to make it all the time, but somewhere along the way convinced myself it was easier to let someone else make it for me. Why not? So imagine my surprise when I discovered a few weeks ago that it was being removed from their “most favored foods” list. Time to dust off my old recipe.

Country Pâté Recipe

Ingredients:

3/4 pound ground veal

3/4 pound ground chicken

1/2 pound ground bacon

1/2 pound ground pork fat

1/2 cup bread crumbs

2 teaspoon freshly gound pepper

1 teaspoon kosher salt

1 teaspoon cardamom

4 cloves minced garlic

1/2 cup cognac

4 eggs, lightly beaten

1 minced onion

1/2 cup black walnuts or pistachios, coarsely chopped

sliced bacon, as needed, to line terrines

Preparation:

Combine chicken, veal, pork, bacon and bread crumbs in a mixing bowl. Combine pepper, salt, cardamom, garlic, cognac, eggs, onion and nuts in another bowl. Stir both mixtures together until well blended. Set aside.

Line two (2) 9X5 or three (3) 3-1/2X 5-1/2 terrines with bacon slices. Allow enough bacon to hang over sides to cover meat mixture when terrine is filled. Divide mixture evenly among the terrines and finish covering with the bacon slices. Cover terrines with foil and put in a baking pan half-filled with boiling water. Bake for 2 hours, or until internal temperature reaches 140º. Remove from oven.

Place weights (can be bricks covered with foil) on the top of pâté and refrigerate overnight or, up to 2 days. Unmold and serve at room temperature with herb mustard.

Herb Mustard Recipe:

1-1/2 cup dijon mustard

1 teaspoon parsley, chopped

1/2 teaspoon tarragon, dried

1/2 teaspoon thyme, dried

1/2 teaspoon basil, dried

1/2 teaspoon oregano, dried

1 clove garlic, minced

kosher salt

fresh ground pepper

1/2 teaspoon lemon juice

Mix all ingredients together and refrigerate.

Summer Vegetable Tian

2010-08-25T11:50:00.000-04:00

As summer comes to an end, many of us vegetable gardeners are running out of preparation ideas for our bounty. A tian, the French word used to describe an oval-shaped shallow earthenware casserole, also refers to the finished food it contains. Originating in Provence, the tian showcases a variety of layered and baked zucchini, squash, tomatoes plus herbs. You can even include eggplant if you desire. This is a refreshing accompaniment to summers’ light entrees.

Summer Vegetable Tian Recipe

Ingredients:

1 cup olive oil, plus more for the pan

1/2 large yellow onion

1 red bell pepper, seeded and cut into thin strips

5 cloves garlic, minced

kosher salt and pepper, to taste

3 small zucchini, cut into 1/8” rounds

2 small yellow squash, cut into 1/8” rounds

1 medium eggplant, cut into 1/8” rounds

1 teaspoon fresh rosemary, finely chopped

1 teaspoon fresh thyme, finely chopped

1 pound plum tomatoes, cut into 1/8” rounds

1/2 cup pecorino romano cheese

fresh thyme, for garnish

Preparation:

Preheat an oven to 350°F. Lightly coat a 2-quart baking dish with olive oil.

In a fry pan over medium heat, warm 5 tablespoons of the olive oil. Add the onion and saute until translucent, about 5 to 10 minutes. Add the bell pepper and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 10 minutes. Transfer the onion-pepper mixture to the prepared baking dish and spread evenly. Set aside.

In a bowl, combine the zucchini, squash, eggplant, 1/2 cup of the olive oil, rosemary, thyme, salt and pepper. Stir to coat evenly. Arrange the zucchini, squash, eggplant and tomato slices on the onion-pepper mixture, overlapping the rows. Drizzle with the remaining 2 tablespoons of olive oil and bake for 35 to 45 minutes.

Remove from the oven and sprinkle with the thyme leaves. Let stand for 10 minutes before serving. Serves 6.

NOTE:

Unlike a gratin, a French tian does not include cheese or bread crumbs. However, the Italian version is finished with grated romano or parmigiano cheese and broiled until brown.

Country Peach Tart

2010-07-18T16:48:00.005-04:00

I live in the heart of South Carolina’s peach country; and during this time of the year we have an abundance of peaches available to us. You can not drive Highway 25 without passing what seems like hundreds of peach stands and twice as many signs directing you to them - as if there was any chance you might miss them. This is also that time of year when you start to run out of ideas of what to do with peaches, after you have canned, pickled, frozen, baked, grilled and eaten yourself sick. So when I hosted a dinner party a few days ago and was pondering a dessert, the first thing that came to mind was the classic Country Peach Tart. Okay, maybe the first thing that came to mind was a peach cobbler, but it was over 100 degrees outside and I was thinking “lite and easy.”

Many thanks to Mark Kelly at Lodge Cast Iron for providing the perfect cooking and serving vessel for this dessert. By the way, as I mentioned in a previous posting, this cast iron griddle makes perfect crepes as well!

Country Peach Tart Recipe

Ingredients:

1 12-inch pie crust

4 large, ripe peaches, pitted, halved and sliced

4-5 tablespoons peach preserves
2 tablespoons water

2 tablespoons brown sugar

1 teaspoon cardamom

2 tablespoons butter, optional

2 tablespoons cream, or milk

2 tablespoons sugar

Preparation:

Preheat oven to 400F. Combine peach preserves and water, and warm on low heat until spreadable. Let cool slightly. Toss peaches with brown sugar and cardamom.

Roll out chilled dough to make a circle about 12 inches in diameter. Place on a baking sheet* and coat evenly with preserves to about 2 inches from the edge. Mound peach slices on dough, leaving a 2-inch border of dough around the peaches.

Fold the dough up over the peaches forming a nest, but leaving the center exposed. Brush the exposed crust with cream and sprinkle with sugar. Bake 30 minutes in preheated oven, then allow to cool at least 10 minutes before serving.

* I used a Lodge Cast Iron Griddle for this application.

Chicken Salad Revisited

2010-07-10T11:00:00.001-04:00

I have to admit I have not eaten chicken salad in years. Maybe it is because it seems to have disappeared from most lunch menus. On the rare occasion it is offered, it usually contains mayo; and I am allergic to eggs. As I reflected on what I like and do not like about chicken salad, I started from scratch and am pleased to offer this recipe. The oil and vinegar dressing is lighter than mayo, and is especially refreshing for summer. The currants provide a touch of sweetness without the use of sugar; and the pecans add crunch and texture.

Chicken Salad Recipe

Ingredients:

1 roasted chicken, shredded

2 shallots, chopped

2 Tablespoons tarragon leaves, chopped

1 Tablespoon thyme leaves, chopped

1 celery rib, chopped

1 cup pecans, chopped

1/2 cup currants

1/4 cup white wine vinegar

1/4 cup olive oil

1 tablespoon dijon mustard

kosher salt

fresh ground pepper

6 large tomatoes

red leaf lettuce, for plating

Preparation:

Mix all ingredients, except tomatoes and lettuce, in a large bowl. Cut the tops off the tomatoes and scoop out the insides. Fill each tomato with a large scoop of the chicken salad.

Serves 6.

Croque Monsieur - It's Not Just a Sandwich

2010-06-20T16:46:00.000-04:00

Leave it to the French to turn something as simple as a sandwich into a unique mouth watering experience. The Croque Monsieur, which means crisp mister, is a classic in Parisian cafes and throughout France. The Croque - as it is referred to - is simply a ham and cheese sandwich fried in butter. So you are probably wondering what makes it so special. It’s the frying in butter that transforms this sandwich into a golden brown delight oozing with warm melted cheese.

There are as many variations on the Croque Monsieur as there are methods of preparing it. Serve it with a fried egg on top and it becomes a Croque Madame. Add turkey or chicken and you have a Monte Cristo. Though not the original recipe, some like to serve it with Béchamel sauce on top. I prefer to prepare it the traditional way - why mess with a good thing.

Croque Monsieur Recipe

Ingredients:

1 Crusty French Boule (round French loaf)

8 slices baked ham

4 slices Gruyere cheese (or Emmentaler)

dijon mustard

butter

Preparation:

Slice the bread loaf, if not already sliced. For each sandwich, spread dijon mustard on one side of two slices of bread. Add 2 slices of ham and 1 slice of cheese per sandwich. Butter the outside of the sandwich on both sides.
Heat a large skillet, coated with cooking spray, on medium-high heat. Add sandwich(es) and cook for 3-4 minutes on each side or until golden brown.
Makes 4 sandwiches.

Blueberry Swirl Ice Cream

2010-06-06T15:54:00.000-04:00

I have a neighbor, Terry Bibeau, who makes some of the yummiest desserts you have ever tasted. Last weekend - amid our over 95 degree temperature - I received a telephone call from a different neighbor summoning me to Terry’s house. My first thought was that there was some sort of crisis. I get there only to find him pigging out on ice cream - with a strong suggestion that I might want to blog about it. (I just love having my very own scouts)! After a little independent research of my own, I deemed this recipe worthy of passing on. You’ll be interested in the unusual technique used - which calls for whipping the ingredients in a mixer - prior to freezing the custard. Thanks Terry - and keep those recipes coming!

Homemade Blueberry Swirl Ice Cream Recipe

Blueberry Swirl

Ingredients:

1 quart fresh blueberries

1/4 cup lemon juice

5 tablespoons corn syrup

1/2 cup granulated sugar

Preparation:

Wash blueberries, drain and pat dry with paper towel.

Place blueberries and corn syrup in medium size saucepan. Over medium heat bring mixture to just below boiling. Add sugar and lemon juice. Reduce to low heat, cover and allow to simmer for 25 minutes.

Remove saucepan from heat and allow mixture to cool for 15 minutes.

Place mixture in blender set on medium high setting and puree for 20 seconds.

Place mixture into glass measuring cup and chill for 3 hours.

Vanilla Ice Cream

Ingredients:

1-1/2 cups half and half

3 cups heavy cream well chilled

1-1/3 cups granulated sugar

2 teaspoons pure vanilla extract

Preparation:

Place all ingredients in a large mixing bowl and whisk until all sugar is dissolved. Whip ingredients with electric mixture on low setting for 1 minute (no longer). Immediately place mixture in an ice cream machine that is ready for use and has 1/2 gallon capacity.

Churn mixture for 25 to 35 minutes or until firm. Refer to manufacturers suggestions.

Place approximately 1/5 mixture in appropriate freezer container.

Pour approximately 1/5 blueberry mixture in spiraling concentric circles over first layer of ice cream.

Repeat process making layers of ice cream and spiraling circles of blueberry mixture until all ingredients are used.

Place finished product in freezer for 4 hours or overnight until firm.

Makes 1/2 gallon

Greek Burger

2010-05-28T19:27:00.002-04:00

If you are planning to flip burgers this Memorial Day weekend - and let’s face it, who isn’t - consider this mouth-watering Greek burger for an unexpected change. YUM.....and happy grilling!

Greek Burger Recipe

Ingredients:

1 pound ground beef

½ cup feta cheese, crumbled

1 small red onion, chopped

1 large garlic clove, minced

¼ cup kalamata olives, chopped

½ tablespoon oregano, fresh chopped

greek seasoning, to taste

4 small green leaf lettuce leaves, rib removed

1 tomato, very thinly sliced

¼ english cucumber, thinly sliced

4 pocket pitas, cut 1/3 off top

4 peperoncini peppers, garnish, optional

tzatziki sauce (recipe below)

Preparation:

Add onions, garlic, cheese, olives, oregano and greek seasoning to ground beef and mix thoroughly.
Divide ground beef into four patties and grill, either outside or on indoor grill.
To serve: Put a lettuce leaf in pita pocket and add a burger. Top with cucumber slices and a tomato slice. Drizzle with tzatziki sauce and garnish with a peperoncini and extra feta.

TZATZIKI SAUCE:
1 cup Greek yogurt
lemon juice, freshly squeezed
1/2 small cucumber, seeded and diced
1 T. finely chopped dill
1 garlic clove
salt
pepper

Mix all ingredients and refrigerate until ready to use.

Goat Cheese & Chive Omelet

2010-05-23T13:39:00.001-04:00

Some days just lend themselves to certain foods. Today it’s been raining on and off all morning, and what says, “perfect rainy day breakfast” better than an omelet? I am often asked how to make the perfect omelet. Personally, I don’t believe there is a perfect omelet - however, anyone can make a very good omelet. One friend wanted me to show her how to flip an omelet. Unless you have spent three months at the Marriott working the omelet station - as I did during my internship - this is not something you will want to do at home. No matter how much you practice the ‘flipping’ technique, you will on occasion miscalculate. I have a little puppy who lives to take advantage of my misses. The answer is to roll your omelet; and the key is to invest in a long, thin, rubber spatula.

Goat Cheese & Chive Omelet Recipe

Ingredients:

3 large eggs (room temperature)

1 ounce milk

salt

pepper

pinch curry powder

dash Tobasco or hot sauce

1 teaspoon fresh chives, chopped

goat cheese, crumbled

1 tablespoon butter (preferably clarified)

Preparation:

Whisk all ingredients together, except the goat cheese and butter.

Heat an 8" omelet pan and add butter.

When the butter is thoroughly heated, pour in egg mixture and cook, stirring constantly with the heat-resistant spatula, about 30 seconds. Lower the heat and let cook until set, about 20 seconds. Add the cheese. Remove the pan from the heat.

Using the spatula, loosen the edges of the omelet and then fold in half. Slide onto a warm serving plate.

Salmon Mozzarella Canapes

2010-05-08T10:46:00.004-04:00

It's five o’clock and time for a martini, or at the very least, some sort of cocktail. It’s been one of those days where errands have dominated my entire day. As I reflect back over my day I realize the only thing I have eaten is ....nothing. So what can I prepare to offer my two neighbors, who are already ringing my doorbell?

I frantically search through my refrigerator hoping for a sign, or something that will jump out in the form of an hors d’oeuvre. What I see is smoked salmon, and mozzarella cheese. Now, I have been known on occasion, to do the impossible with nothing, but today I am void of any creativity. Luckily, I bought a loaf of pumpernickel at the market today. I also have an herb garden and the basil is in full bloom. So here I am, with smoked salmon, mozzarella, pumpernickel, and fresh basil. What to do? These salmon canapes are quick and easy, and require little effort or time. Great to make ‘on the go’ or for even the most elegant of cocktail parties.

Salmon Mozzarella Canapes Recipe

Ingredients:

16 pumpernickel toast pieces (in desired shape)

4 tablespoons of butter, softened

1/2 teaspoon dijon mustard

1/4 teaspoon garlic paste

1 teaspoon chopped basil

sliced smoked salmon

sliced mozzarella cheese

basil, julienned for garnish

Preparation:

Combine the butter, mustard, garlic paste and chopped basil. Spread on one side of the toast pieces. Put a piece of salmon on each and top with a piece of cheese. Arrange on a baking pan and bake in 375 degree oven for 10 minutes, or until cheese melts. Garnish with basil.

Best Cookie Ever

2010-04-17T20:10:00.004-04:00

When we were kids, my mother had a good friend from Poland who gave her a family cookie recipe. The cookies were called Kolacky's (also spelled Kolache). They became a staple in our house because they were so easy to make, even an eight year old (me) could make them. These were the cookies we would leave out for Santa on Christmas Eve. We grew up, left home and somewhere along the way my Mother lost the recipe. Last week I was in Florida and met a group of ladies from Chicago. I chanced asking them if they had ever heard of these cookies. To my amazement each of them had not only heard of Kolacky’s, but they all had recipes that they were only too eager to share with me.

Both the Czech and Polish cultures claim the Kolacky as their invention. A sweet flaky pastry usually made with a cream cheese and butter dough, has several traditional fillings, including poppy seed, cream cheese, jam, nuts, and berries or other chopped fresh fruit. This is absolutely the best cookie I have ever eaten. And you will see that they are the easiest cookies you will ever make. The only thing easier, would be buying them ready-made at the supermarket. But good luck finding them. Traditional Kolacky’s are made with just five ingredients, start to finish, with no sugar - except that which is in the filling used. That should make you Mom’s out there very happy.

Kolacky's

Ingredients:

2 cups unsalted butter, softened

6 ounces cream cheese, softened

3 cups all-purpose flour, sifted

jam, jelly or preserves of choice

confectioner’s sugar

Preparation:

1. Beat butter and cream cheese in large bowl of electric mixer until light. Beat in flour and cream until well mixed. Divide dough into 4 portions. Wrap each in plastic wrap and refrigerate overnight.

2. Heat oven to 350℉. Have ungreased baking sheets ready.

3. Sprinkle the work surface and the rolling pin generously with confectioners' sugar. Roll out 1 dough portion at a time to about ¼-inch thickness. Use a small (2-inch diameter) round cutter or glass to cut out cookies. Transfer to ungreased baking sheets, leaving 1 or 2 inches between each cookie. Make a small depression in the center of the cookies with your fingertip or back of a teaspoon. Fill dough with approximately 1/4 teaspoon of jam, jelly, preserves, cheese or nut filling. (If you use too much filling it will run out onto the baking sheet.)

4. Bake until bottoms are lightly browned, 15 to 18 minutes. Cool on wire racks. Sprinkle generously with confectioners' sugar while still warm.

A New Take on an Old Wing

2010-03-25T14:38:00.004-04:00

You've been there...among your friends you have a reputation for making a certain dish; and every time your friends throw a party, they expect you to bring that same old dish over and over and over again. Well, I've decided to take the buffalo by the horns. If I am doomed to making hot wings for the rest of my life, I am going to spin it into something a little bit more deserving of the two years I spent in culinary school. So instead of the customary chicken wings or drummies, I use cut up pieces of boneless, skinless breast. And I have combined the other 'usual suspects' into a blue cheese slaw. The same tastes with a new twist...

Ingredients:

2 pounds chicken breast, boneless and skinless

Sriracha chili sauce

2 cups flour

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

canola oil, for frying

1/2 cup butter

2 tablespoons lemon juice

1/2 cup Frank's hot sauce

Preparation:

Preheat oven to 400 degrees.

Cut chicken in 1-1/2 chunks. Marinate in srirachi chili sauce for 4 hours to overnight.

In a large bowl whisk together the flour, salt and cayenne pepper. Pour the oil into a large heavy-bottom skillet - to about 2 inches. Do not overfill. Place over medium heat and heat until the oil registers 375 degrees on a deep frying thermometer. (This process can be made easier if you have a deep fryer.) Working in three batches, dredge the chicken in the flour mixture and fry until lightly browned, about 3-4 minutes per batch. Using a slotted spoon, transfer to a paper-towel lined plate of cookie sheet. Make sure the oil temperature before frying each batch.

In a large bowl, combine the butter, hot sauce and lemon juice. Toss the fried chicken chunks in the hot sauce mixture. Transfer to a large foil-lined baking sheet, or 2 small ones, and bake until they have absorbed most of the sauce, about 20 minutes. Turn the chicken halfway through the cooking process.

Blue Cheese Slaw

Ingredients:

2-1/2 ounces blue cheese

2 stalks celery, thinly sliced

2 sticks carrots, thinly sliced

1/4 cup buttermilk

2 tablespoons mayonnaise

2 teaspoons apple cider vinegar

1/8 teaspoon garlic powder

salt and freshly ground black pepper

blue cheese, crumbled for garnish

Preparation:

In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in mayonnaise, vinegar and garlic powder until well blended. Season to taste with salt and pepper. Mix with celery and carrots. Garnish with crumbled blue cheese.

The Pressures of Pressure Cooking

2010-03-11T20:29:00.008-05:00

Several years ago I lived in New York City. One of the things I still crave, from my time spent there, is a good corned beef sandwich. If you live there, or if you are an occasional visitor, you know I’m talking about the kind of corned beef sandwiches they serve at Katz's Delicatessen on the lower east side. But let’s face it, who has time to pull out the slow cooker and wait 8 hours just to eat a sandwich? When I want it, my craving demands immediate satisfaction. That is why I finally decided to invest in a pressure cooker.

Corned beef brisket has been my only success to date using my new toy. So far, I have made three mistakes. Mistake number one, buying the pressure cooker and letting it sit on a shelf for several months before using it. I guess I was a bit intimidated. I still have flashbacks, from my childhood, of the older models ‘malfunctioning.’ Mistake number two, not thoroughly reading the instructions that came with the unit - especially the part about reducing the cooktop temperature once the cooker reaches the desired “pressure level.” This mistake resulted in a very burned beef stew. And mistake number three, believing everything I did take the time to read - like I could cook a cheesecake in it. Big mistake!!! These things aside, my pressure cooker seems to be the perfect addition to my cache of culinary equipment. That is once I get all of the “pressure cooking stars” aligned.

Happy St. Patrick’s Day!

Corned Beef Brisket - a la Pressure Cooker

Ingredients:

Corned beef brisket with seasoning packet

20 black peppercorns

10 whole cloves

1/2 teaspoon crushed red pepper flakes

2 bay leaves

2 garlic cloves, smashed

1 bottle beer (Guinness Stout, Bass Ale or your choice)

Beef broth, enough to cover brisket

Preparation:

Thoroughly rinse brisket until free of brine. Place in bottom of cooker, fat side up.

Add all remaining ingredients.

Add lid, lock and bring to pressure - 15 psi - over high heat.

*Reduce to low heat and cook for 1 hour.

*Remove from heat and use natural release method to open - approximately 10-15 minutes.

Check for doneness - should be at least 160 degrees and fork tender.

Let rest 15 minutes before slicing.

*Check individual manufacturers recommendations.

Creme de Violette

2010-02-25T17:11:00.008-05:00

I love martinis! I am always in search of the perfect martini. Whenever I visit a new restaurant, the first thing I order is the ‘house signature martini.’ Whatever happened to the martini bars that appeared and suddenly disappeared shortly after Y2K? Am I the only one out here drinking martinis? Well now I’m excited again. I’ve discovered a liqueur that has actually been around for a long time, but a well-kept secret. It is Creme de Violette and it makes what just might be the martini I’ve been searching for all of my (adult) life.

The name says it all. This violet-colored liqueur, produced in Austria, is made from the Queen Charlotte and March violets found only in the Alps. In the region where it is produced, the primary customers are the cake and chocolate artisans. Back by request of bar specialists and sommeliers for classic cocktails such the Aviation and Blue Moon, this delicate liqueur is sure to spark your interest in cocktails, especially the martini, all over again. Cheers!

Creme de Violette Martini - My Way

2 ounces Grey Goose vodka

1 ounce Creme de Violette

1/2 ounce lemon juice

"Shaken, not stirred"

Finish with a splash of champagne

Beignets - A New Orleans Tradition

2010-02-15T15:15:00.012-05:00

It’s Mardi Gras time in New Orleans. Bourbon Street will be “center stage” as thousand of visitors crowd into the small area to celebrate. I lived in New Orleans for two years - that is where I met my husband - and my fondest memory is five days spent in “The Quarter” during Mardi Gras. I can not tell you everything that happened - after all, what happens in New Orleans stays in New Orleans - but I can tell you that it was one of the most fun times I have ever had! In fact, I don’t think I can even remember most of what happened. Too many daiquiris can have that effect. However, one thing I do remember is the morning after Fat Tuesday, going to Cafe du Monde for beignets (French, meaning doughnut or fritter) and lots of hot coffee. How apropos! Cafe du Monde, located near Jackson Square in The Quarter, is famous for its' little doughnut-like treats that are served dripping with powdered sugar. No one makes them better. But if you can not be there in person to sample them, then do yourself a favor and learn how to make them at home. It is well worth the effort.

Beignets

Ingredients:

½ cup water, lukewarm

½ cup milk, lukewarm

2 tablespoons butter, melted

1 large egg

½ teaspoon buttery sweet dough flavor, optional

¼ cup sugar

1 teaspoon salt

4 cups all purpose flour

2 teaspoons instant yeast

canola oil

powdered sugar

Preparation:

Combine all of the ingredients, and mix and knead them together—by hand, mixer or bread machine—till you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 hour, or until it's puffy (though not necessarily doubled in bulk). Gently deflate the dough, and place it in a greased bowl or greased plastic bag, choosing a bowl or bag that’ll allow the dough to expand. Cover and refrigerate overnight, or for up to 2 days.

Remove the dough from the refrigerator, and place it on a lightly greased or floured work surface. Roll it into a 14" x 10" rectangle, and cut the dough into 2" squares.

Pour canola oil into a heavy-bottomed 10" frying pan set over a burner. Heat the oil to medium heat and drop 5 or 6 squares of dough into the hot oil. They’ll sink to the bottom, then after about 5 seconds or so, rise to the top. Fry the beignets for 1 minute, then turn them over. Fry for another minute, until puffed and golden brown all over. Remove from the oil and drain on paper towels. When the beignets are cool, sprinkle them heavily with confectioners’ sugar. For a real New Orleans experience, serve with strong coffee.
Yield: about 30 beignets.

Mautone's Italian Fish

2010-02-08T15:16:00.017-05:00

On the gulf coast of Florida, between Sarasota and Venice, is a quaint little town named Nokomis. If you like boats, beaches and good seafood, this is your unexploited paradise.

While visiting a friend in Nokomis last week, I met and had the pleasure of cooking with fellow foodie Neil Mautone. I watched and played sous chef as he prepared one of his specialties - Italian fish - a treasured recipe handed down from his mother. At one point he took great pleasure in schooling me on how to shop for fish, why to choose one tomato sauce over another and his reason for using caramelized onions as a substitute for salt. I was a willing and very interested student. We swapped recipes and techniques (on the preparation of Italian cooking) and I drank lots of Italian wine in the process. What a delightful, fun time we had.

Thanks Neil for a very memorable evening!

Mautone's Italian Fish

(Recipe by Neil Mautone)

Ingredients:

4 Flounder Fillets

Olive oil (extra virgin) preferably from Italy

1/2 large onion, diced

4 cloves garlic, chopped

2 15 ounce cans Contadina Tomato Sauce

1 teaspoon Oregano

1 teaspoon Basil

Red & black pepper

1 cup white wine (Chardonnay)

1/2 stick butter, softened

shredded mozzarella

Preparation:

In a large saute pan, cover bottom with olive oil and saute onions on low heat until caramelized. Add garlic and brown lightly. Add 2 cans of tomato sauce, wine, oregano, basil and dash of red pepper. Let cook on low heat 15-20 minutes.

Wash and pat dry fish and coat with softened butter and black pepper. Lay fish in red sauce and cook over low heat 15-20 minutes or until fish is pure white. Do not turn over. Add shredded mozzarella to entire top. Cover and cook until cheese melts.

Cook 1 pound of linguini and drain. Divide into four portions and top each with one fish fillet and sauce. Serve with salad and garlic bread.

Announcing Cooking Show Premiere

2010-02-01T10:34:00.002-05:00

Seafood Mac au Gratin

2010-01-22T17:29:00.011-05:00

Recently, at a local restaurant, I ordered the lobster mac and cheese special. It was good but not great - more like macaroni and cheese with 'essence of lobster.' I kept thinking this dish had real potential, but let's face it, lobster is expensive. And too much lobster would be overkill. So I decided to turn it into a full-fledged party by adding several layers of seafood to the already popular classic. While I am using lobster, lump crab and bay scallops, feel free to personalize this recipe by using any combination of fish or seafood of your choice.

Ingredients:

1 pound mini macaroni pasta

7 tablespoons butter, unsalted, divided

4 cups milk

½ medium onions, stud with 1 clove

4 cloves garlic

1 bay leaf

3 sprigs thyme leaves

1 teaspoon dry mustard

4 tablespoons all-purpose flour

¼ teaspoon cayenne pepper, or hot sauce

pinch nutmeg

salt, to taste

white pepper, to taste

2 cups gruyere cheese, grated

2 cups sharp cheddar, grated

1 cup fontina cheese, grated

1 cup parmesan, divided

½ pound lobster meat, raw and cut into pieces

½ pound lump crabmeat

½ pound bay scallops, raw

¼ cup breadcrumbs

Preparation:

Cook macaroni in a large pot of salted boiling water until al dente, about 5 minutes. Drain and toss with 2 tablespoons of the butter.

Preheat oven to 350 degrees.

Put milk into a saucepan and add the clove studded onion, garlic, bay leaf, thyme and mustard. Warm over medium low heat until the milk starts to steam, about 10 minutes. Remove from heat and let the flavors infuse while you make the roux.

In a large pot over medium heat add 4 tablespoons butter and add the flour. Cook, stirring, for about 3 to 4 minutes. Do not let brown. Strain the milk and whisk into the roux to avoid lumps. Continue to cook, stirring constantly, until thickened, about 5 minutes. Remove from the heat and season with salt, white pepper, nutmeg and cayenne pepper. Add 1 cup of the gruyere cheese, 1 cup sharp, 1/2 cup fontina and 1/2 cup parmesan. Stir until cheeses are melted. Taste and adjust seasoning.

Coat a 13x9x2 baking dish with the remaining tablespoon of butter. Put the macaroni into the baking dish. Mix the seafood and evenly distribute over the pasta. Cover with the cheese mixture. Sprinkle the remaining 1 cup gruyere, 1 cup sharp, 1/2 cup fontina and 1/2 cup parmesan cheeses and breadcrumbs on top.

Baked until golden brown, about 45 minutes.

French Onion Soup

2010-01-15T13:55:00.007-05:00

It's that time of year, again, when our cravings for comfort food take over. With record low temperatures just about everywhere throughout the country, it's natural that one of the objects of those cravings is soup. French onion soup is one of the most popular soups ordered in restaurants, yet it is one of most simple to prepare. This classic French dish consists of sweet caramelized onions and beef stock, topped with toasted French bread and melted Gruyere cheese. The contrast of the sweet onions with the sharp cheese gives this soup its complexity and the stock provides the rich flavor. Even the most challenged cook among us will look like a rock star with this one. And you won't break the bank making it!

French Onion Soup

Ingredients:

4 ounces clarified butter or canola oil

1-1/2 pounds vidalia onions, thinly sliced

2 cloves garlic, minced

4 ounces white wine

1 tablespoon thyme leaves, fresh

2 bay leaves

1 quart beef stock

1-1/2 quart chicken stock

french bread, sliced and , toasted

Gruyere cheese, grated

Parmesan cheese, grated

Preparation:

Heat butter or oil in a medium stockpot. Saute onions until caramelized (about 30 minutes). Add garlic and cook additional 10 minutes. Add wine and simmer until alcohol evaporates. Add thyme, bay leaves and stock. Simmer for one hour. Remove bay leaves.

Pour soup into individual soup crocks/bowls and top with toasted bread slices and cheese. Brown under broiler until cheese is melted.

Happy New Year!

2009-12-30T18:43:00.002-05:00

Long ago I gave up trying to stay awake until midnight on New Years Eve. What I look forward to is New Years morning – and that means waffles for breakfast! Personally, I can’t think of anything better. Throw in lots of bacon, fresh cut fruit, a pot of Earl Grey tea, and all is well with my world. What better way to usher in the New Year? Time to start a new tradition, I say.

Waffles

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 Tablespoons sugar
3 eggs
2 Tablespoons butter, melted
1-1/2 cups buttermilk
2 cups strawberries
½ cups pecans
whipped cream (preferably fresh)

Preparation:
Preheat waffle iron. In a medium-sized bowl, whisk all dry ingredients together. In another bowl combine butter, eggs and buttermilk. Add wet ingredients to dry and stir until combined. Do not over mix. Let rest for 15 minutes. Following manufacturers recommendation, ladle the batter onto the waffle iron. Close lid and cook until brown on both sides.

Serve hot with whipped cream and strawberries and pecans. Makes 6 (8 inch) waffles.

Aumônière Tatin

2009-12-12T13:27:00.007-05:00

When we were in Nice last month, my husband and I stumbled upon the most wonderful little eatery, Brasserie des Chauffeurs, that just happened to be open on Mondays. In case you didn’t know, most restaurants in France are closed on Mondays; and finding a place to have a good meal is almost impossible. We ate there several times during our visit because the food was so delicious. But what really got my attention were the desserts they served. One in particular was an apple tart in a purse-like crepe, called Aumônière Tatin. It was too beautiful to eat – but that didn’t stop my husband. Back home I attempted to recreate it. I was surprised that it is so easy to make, yet so elegant in it’s presentation.

Ingredients

Crepes:

4 eggs

1 cup water

1 cup milk

2 cups all purpose flour

6 tablespoons butter

butter for cooking crepes

Apple Filling:

2 tablespoons butter

1/2 cup sugar

3 tablespoons calvados, or apple cider

1 lemon zested

7 apples

2 tablespoons lemon juice

1/2 teaspoon cinnamon, or nutmeg; or cardamom

Caramel Sauce:

3 cups sugar

1 cup water

Preparation

Crepes:
Beat the eggs, water, and milk in a bowl. Beat in the flour, then the butter, until the mixture is smooth. (Or place the eggs, water, milk, and flour in a blender and mix until smooth. Add the melted butter.) Refrigerate the batter until you're ready to make the crepes. Makes 14 10” crepes.

Apple filling:
Combine the butter and sugar in a sauté pan over medium heat. Add the cider. Peel, core and dice the apples. Cook until the sauce has thickened but the apples still hold their shape. Add cinnamon or nutmeg and set aside.

Caramel sauce:
Combine the sugar and water in a heavy saucepan over medium heat. Dissolve the sugar, then heat on high and cook until the mixture begins to turn golden. Remove from heat and beat in the cream with a wire whisk.

To assemble:
Warm up the apple filling and caramel sauce.

Heat a crepe pan and add a tablespoon of butter. Swirl the butter around the pan, then pour off excess. Add 1 to 2 tablespoons of batter to the pan, swirling it around to coat the pan evenly. A 10" Lodge Cast Iron Round Griddle is perfect for this application! As soon as the edges of the crepe turn brown, flip it to brown the other side, about 1 minute (if the crepes seem too thick, stir a little more milk into the batter).Remove the crepe, fill with the apple mixture, roll it and top with the caramel sauce.

Tourte de Blette (Swiss Chard Pie)

2009-11-22T07:58:00.003-05:00

In the "old town" of Nice is a cooking school that specializes in the art of Niçois cooking. Rosa Jackson runs Les Petits Farcis (meaning small stuffed things, as in appetizers) out of her beautifully renovated 17th century apartment. A Cordon Bleu-trained cook, Rosa is a cookbook author, contributor to several international food publications, an editor of Fodor's Guide to Provence and the Cote d'Azur, and runs the custom-designed itinerary service www.edible-paris.com. Here Rosa shares a recipes from her cooking school curriculum.

Blette (Swiss chard) probably wins the prize as the most popular Niçois vegetable, because it can be grown year-round in the area’s arid climate. In local bakeries you’ll come across two types of tourte de blettes, the savory one and a sweet version made with raisins, pine nuts and a little rum and topped with icing sugar. If the puff pastry used here is too rich for you, you can use the pissaladière dough instead, dividing into two and rolling it very thin. I usually don’t bother to make my own puff pastry, but I am careful to choose a brand made entirely with butter and free of additives.

Tourte de Blettes
(Contributed by Rosa Jackson)

Ingredients:
1 lb Swiss chard leaves
4 oz short-grain rice, such as arborio
1 onion
4 oz bacon
1 tbsp olive oil
3 eggs
2 oz Parmesan cheese
Sea salt and freshly ground pepper
2 sheets ready-made puff pastry

Preparation:
Bring a medium pot of water to the boil and cook the rice for about 20 mins. Drain and set aside.

Bring a large pot of water to the boil, add a small handful of coarse salt and blanch the chard leaves for about 5 mins. Rinse the leaves in cold water, squeeze dry and chop finely.

Chop the onion finely and cut the bacon into small dice. In a large frying pan, heat the olive oil and sauté the onion and bacon over medium heat until the bacon starts to brown lightly. Add the chard and sauté for about 5 mins. Transfer this mixture to a large bowl and add 2 of the eggs, the grated Parmesan, salt and pepper.

Place the pastry on a large baking sheet and spread out the filling to within 1/2 inch of the edges. Top with the second sheet of pastry and press the edges together. Beat the remaining egg and brush the pastry with the egg. Bake for 35 to 40 mins at 400 F.

Variation: Another popular tart in Nice is filled with zucchini (courgettes). Just replace the chard with finely diced zucchini and proceed exactly the same way. Alternatively, make the same recipe using finely diced pumpkin or squash instead of zucchini. Serves 6

Notes From Nice...

2009-11-07T09:17:00.021-05:00

I have been in Nice (France) for a week. Saturday I spent the day visiting the Cours Saleya and Liberation farmers markets, with local chef and food writer Rosa Jackson as my guide. Nice, a city that has inspired an entire culture, food and language, is undoubtedly the foodies paradise.

Originally a Greek colony, Nice was under Italian rule until 1860, when through majority vote, it became part of France. There is no mistaking the Italian influence, from its' architecture and language to the ingredients and preparation of its' food. And if street food is any indication of the soul of a city, then that, too, is a unique experience here in this city by the Meditteranean Sea. From socca (chickpea pancake) to pissaladiere (carmelized onion tart) to tourte de blettes (swiss chard, bacon and rice pie), you can't help being intriqued by the simplicity, yet incredible taste of theses foods.

While walking through the markets one gets a clearer sense of the ingredients that are so uniquely Nicois and ever-present in the cuisine - olives and olive oils, eggplant, mushrooms, all things citrus, herbs. salts, spices, confitures (homemade jams), regional fruits and vegetables, etc, etc etc. I was like a child in a candy store - I wanted to buy some of everything. Believe it or not, of all the exciting sights, smells and tastes, my "aha moment" was the discovery of blue potatoes (I don't know how this one got past me). Can't you just imagine some blue mashed potatoes with your upcoming Thanksgiving dinner? No, I have not gone off the edge' but after my tour, I'm close! Suffice it to say that come spring, I will be looking for a lot of new exotic veggies to plant in my garden.

So, enjoy the photos; and look forward to several Nicois recipes over the next few weeks.

Fountain guarding the entrance to the "Old City of Nice"

Chef Rosa Jackson

Local variety of pumpkin

Nicois oranges, lemons and clementimes

Designation for "organic agriculture"

Heirloom tomatoes

Homemade confitures (jams)

Mountain mushrooms

Cannolis and local pastries

Candy made with quince fruit and nuts

Dates, dates and more dates

Quince - a pear-like fruit

Tomatoes - a much larger "roma" variety

Various olive oils

Nicois olives

Vanilla beans

Flavored sugars

Herbs

Salts

Spices

How to Make Homemade Applesauce

2009-10-27T12:33:00.026-04:00

(Submitted by Sharon Beamon)
It is that time of year again, apple season! The leaves are falling, the foliage is changing to the most beautiful fall colors and the weather is cooler. So, what better time to can applesauce for the winter. Prices for apples at your local farms are cheaper than at the grocery store. They are fresher and have not been coated with a shiny wax.

North Carolina happens to have some of the best apple orchards. I visited Deal Apple Orchards in Taylorsville, NC. It is off the beaten path, but well worth the peaceful country drive. The staff was very friendly and helpful. If you haven’t visited a local apple grower I highly recommend going now. The season is almost over.
Equipment and Ingredients:
Apples (approx. 50 small to medium)
Cinnamon
Jar grabber
Tongs or lid lifter
Jar funnel
2 large pot 8-10 quarts each
Large spoon
Ball jars with lids and rings
1 Water Bath Canner
KitchenAid stand mixer with the vegetable and fruit strainer (Sieve or Foley Food Mill will work but more labor intensive. You will also need the Food Grinder tray.

The first step is to wash the apples in cold water. Then core apples and put everything even the core in the large pot. The pot should have 1 inch of water in it.

Place the pot on the stove on high. Once it starts to boil turn it to medium. Let the apples cook until they all cook through. I cooked my apples longer than necessary but it made a smooth applesauce verses chunky.

While apples are cooking wash and boil glass jars and lids. This will sterilize the jars and lids. You can also use the dishwasher if it has a sterilization cycle.

Lock your KitchenAid and place the attachments according to the instructions. Turn mixer on speed four, position mixing bowl under fruit and vegetable strainer and put cooked apples through food tray. The strainer will separate the sauce from the waste. It is an amazing
attachment.

I highly recommend purchasing the KitchenAid attachments if you have the mixer. If you will be baking and canning often it is well worth the price. If you do not have the mixer the investment is priceless and the mixer will last a lifetime.

If you have not placed your mixer on the side of the kitchen sink that has the garbage disposal
place a container in the sink to catch all of the waste.

Place the applesauce in a large pot and place on low heat to keep it hot. If you are using the apples to bake with do not add sugar. It will be difficult to know how much sugar to use later. I did add approximately 2 tablespoons of cinnamon to the 8.5 quarts of applesauce. If you are making it to eat you can add sugar and more cinnamon to taste. Put applesauce in the hot sterilized jars with the funnel. Fill jar, but leave a ¼ inch space at top. Make sure the lip of the jar is clean before placing the lid on the jar.

After the lids are on the jars, (I could only fit 7 in my canning pot.), place jars in water bath. If you are above sea level (up to 1000 feet) boil pint jars for 15 minutes and quart jars for 20 minutes covered. If you are above 1000 feet follow the recommended process times. To see recommended increase(s) in process time for applesauce in a boiling-water canner, click here.

Keep remaining applesauce on low heat while the first jars are boiling. Once it has boiled for the correct timeframe take the jars out with the jar grabber and place them in a cool dry place. You will eventually hear the jars pop. This means the jars have been properly sealed. If a jar top, when pressed in, pops up and down it has not been processed properly. The best thing to do is immediately refrigerate and enjoy the fruit of your labor.

The final yield was 10 pints and 2 quarts. That is a nice yield for approximately 50 apples. Enjoy.

Resource website: www.pickyourown.org/applesauce. Article and photos by Sharon Beamon

Chicken Kiev

2009-10-16T16:01:00.004-04:00

This is without doubt my favorite chicken dish. Chicken Kiev is boned chicken breasts rolled around seasoned butter, breaded, and baked. Delicious!

Several years ago this was a very popular entree that could be found on the menus of some of New York’s finest restaurants. But, it would eventually give way to the more modern, healthy, ‘low this and that’ cuisine. Perhaps that is because of the high butter content, all of which oozes out onto the plate as you make that first cut with your knife. Just the sight of it can cause your cholesterol numbers to climb. But some things I refuse to give up. This is one of them.

Ingredients:
8 tablespoons (1 stick) unsalted butter, room temperature
1 tablespoon parsley, fresh
1 tablespoon chives, fresh
2 teaspoons lemon juice, fresh
2 teaspoon dried tarragon
½ teaspoon thyme leaves, dried
pinch cayenne pepper
1 teaspoon kosher salt, plus extra for seasoning chicken
¼ teaspoon freshly ground black pepper, plus extra for seasoning chicken
6 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups bread crumbs, fresh ground
1 cup flour, for dredging

Preparation:
Combine butter, parsley, chives, tarragon, thyme, 1 teaspoon salt, 1/4 teaspoon black pepper and cayenne in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
Lay 1 chicken breast on a new piece of plastic wrap and place 1 tablespoon of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.

Place egg and water mixture in 1 pie pan, season with salt and pepper; and bread crumbs and flour in different pie pans.
Dip each breast first in the in the flour, then egg mixture and then roll in the bread crumbs. Place on a rack over a pan and refrigerate for about two hours.

Preheat oven to 350 degrees. Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 325-350 degrees F.
Remove from fridge when ready to cook. Gently place each breast in oil, sealed-side down, and brown. Transfer to a baking pan and bake in preheated oven for 20 minutes. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving. Six servings.

Sweet Potato Pecan Pound Cake

2009-10-03T14:18:00.016-04:00

This is a follow-up to my last post about the homegrown, organic vegetables of Persimmon Hill Farm. I took my own advice and purchased some of their "fresh out of the ground" sweet potatoes. My original intention was to make a sweet potato pie. But I got carried away and decided to combine my three favorite desserts into one.

I found these organic sweet potatoes to have a sweeter than usual taste, and not stringy, allowing the use of all of the potato. Baking, instead of boiling, brought out even more of the sweetness. Also, they were more tender, thereby requiring less baking time. Based on this experience, I believe I just became a regular customer!

Ingredients:
Cake:
2 cups sweet potatoes, baked, peeled & pureed
1 cup butter, unsalted
1 cup granulated sugar
1 cup light brown sugar, packed
4 large eggs
1 teaspoon vanilla paste, or extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt, fine grind
2 teaspoons cardamom
⅓ cup buttermilk
1-½ cup pecans, coarsely chopped
Glaze:
⅓ cup butter, unsalted
¾ cup brown sugar
⅓ cup confectioner's sugar
1 teaspoon vanilla paste, or vanilla extract
3 tablespoons bourbon
½ cup white chocolate, melted
½ cup pecans, chopped & toasted

Preparation:
Cake:
Heat oven to 350 degrees. Bake sweet potatoes until soft - approximately 50 minutes to 1 hour, depending on size. When done, puree in food processor or mash by hand.
Spray a 12 cup bundt pan or angel food cake pan with non-stick cooking spray. Cream butter with sugars and beat in eggs, one at a time. Add vanilla paste and sweet potatoes and blend well. In another bowl, combine flour, baking powder, baking soda, salt and spice. Stir into the batter, alternating with the buttermilk, until blended. Fold in chopped pecans and spoon the batter into the cake pan. Bake for 1 hour and 15 minutes, or until a cake tester inserted in the center comes out clean. Cool in pan on a rack for 10 minutes. Carefully move the cake from the pan to the rack and let cool completely.
Glaze:
Heat the butter and brown sugar in a small saucepan and let cook, bubbling gently, about 5 - 8 minutes until slightly thickened. Remove from the stove and briskly stir in confectioner's sugar. Stir in the vanilla and bourbon. Drizzle over cake, then sprinkle with pecans. Let cool 30 - 60 minutes and then last, drizzle on the white chocolate

Homegrown, Fresh and Delivered

2009-09-21T10:51:00.012-04:00

We all know that summer time means an abundant supply of farm-fresh fruits and vegetables. But what I did not realize is that there are farms that produce year-round. I have discovered one right here in my own backyard.

Located in Clark Hill, South Carolina, is Persimmon Hill Farm. Owner Kay Pittman has been producing ‘all-natural’ vegetables and fruits for 27 years on her 15 acres farm. She is part of the Community Supported Agriculture (CSA) movement. CSA’s, which exist throughout the USA, have become popular and are a way for consumers to purchase fresh, seasonal food directly from the farmer. The farmers offer “shares, memberships or subscriptions” to interested consumers which entitles them to receive a portion of seasonal produce each week throughout the farming season.

The advantages for the consumers are: ultra-fresh food with flavor and vitamin benefits, exposure to new vegetables and new ways of cooking, develop a relationship with the farmer who grows their food and learn more about how food is grown. The advantages for the farmers are: get to spend time marketing the food early in the year, receive payment early in the season which helps with the farms’ cash flow, an opportunity to get to know the people who eat the food they grow.

Persimmon Hill Farm offers half shares at $25/week, which provides a variety of vegetables for 2 people; $40/week for 4 people. The 'share' fee includes delivery to your home, of produce picked the same morning. It doesn’t get any fresher than that!

Kay delivers to Augusta, Martinez, Grovetown, Lincolnton, North Augusta and Aiken. To learn more about CSA’s or to buy a share in Persimmon Hill Farm, and start receiving your weekly delivery, contact:
Kay Pittman
706.825.0906
organicphf@hotmail.com

Onion & Feta Tartlets

2009-09-03T10:25:00.006-04:00

This past weekend I catered an Open House/Grand Opening for a good friend in Augusta. The fare consisted of a host of yummy hors d’oeuvres; but this one item in particular captured the attention and appetite of most guests. Although I verbally gave the recipe to everyone who asked, here it is again, in case you forgot.

Ingredients

1 ½ Tablespoons olive oil
2 large red onions, finely chopped
2 teaspoons fresh thyme, chopped
Pie crust (recipe below)
½ cup feta cheese, crumbled
¼ red bell pepper, chopped (optional for garnish)
2 eggs
½ cup heavy cream
Salt and white pepper

Preparation
Make crust. Preheat oven to 350 degrees. Heat oil in a skillet (do not use a nonstick one or onions will not caramelize). Add onions and cook over medium low heat until caramelized, about 25 minutes, stirring occasionally. Stir in thyme and set aside to cool.
Grease 24-cup miniature muffin pan. Roll out crust into a three thin sheets. Using a 3” round cookie or biscuit cutter, cut out 24 rounds – 8 from each sheet of crust – and line the cups of the muffin pan.
Divide the onion mixture into the 24 cups, and then spoon in the feta. Add a piece of red bell pepper (optional). Combine the eggs with the cream, season and pour into the crust cases.
Bake for 20-25 minutes, or until puffed and light golden. Leave in the pan for 5 minutes before transferring to a wire rack to cool.

Crust
3 cups all purpose flour
1/3 teaspoon salt
1 cup cold butter, diced
6-7 Tablespoons cold water
Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Divide dough into thirds; shape each into a ball. Flatten slightly. Wrap in plastic food wrap; refrigerate until ready to use.