Sunday, November 29, 2009
Blue cheese horseradish dip
I made this dip after reading several recipes and I just took a few simple ingredients and put them together to make this dip. The ingredients are blue cheese, sour cream, mayo, horseradish, and salt and pepper. I use about as much sour cream as mayo and horseradish combined. The first time I made it, we had it on steak and it was great. We had some leftover so we ate it on chips and it makes a great chip dip too.
La Bete Noire
I just love this cake! I don’t tend to re-make recipes unless they are great. I have made this one twice in the last month. It turned out great both times and people loved it! I will continue to make it anytime I have somewhere to take it (it is too rich to make just for the two of us at home).
Although I was intimidated at first, the cake was not at all difficult to make. It was a little putzy and it takes a while to make because it needs to cool twice. I used half bittersweet and half semisweet for both the cake and ganache. I am always careful when I add the eggs so they don’t cook in the hot cake batter.
La Bete Noire by Jason Aronen as posted on Epicurious
Cake
1 cup water
3/4 cup sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large eggs
Ganache
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Lightly sweetened whipped cream
For cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
For ganache:
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.
Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.
Read More http://www.epicurious.com/recipes/food/views/La-Bete-Noire-235831#ixzz0fjQDanO7
Hot and spicy party mix
I mixed up some hot and spicy party mix. It was really tasty and we liked it better than regular Chex mix. The tobacco was pretty mild, but you could definitely taste it. I will definitely be making this one again!
Hot and Spicy Party Mix by Tobasco
1/4 cup butter or margarine, melted
1 tablespoon Worcestershire sauce
2 to 3 teaspoons Original TABASCO® brand Pepper Sauce
1 1/4 teaspoons seasoned salt
8 cups of your favorite Chex® brand cereals (corn, rice and/or wheat)
1 cup mixed nuts
1 cup pretzels
1 cup bite-size cheese crackers
Combine butter, Worcestershire sauce, TABASCO® Sauce, and seasoned salt in a small bowl and mix well. Pour cereals, nuts, pretzels and cheese crackers into a large plastic zip-top bag. Pour butter mixture over cereal mixture inside Zipper Bag. Seal top of bag securely. Shake bag until all pieces are evenly coated.
To prepare in microwave oven:
Pour contents of bag into a large microwave-safe bowl. Microwave on high 5 to 6 minutes, stirring thoroughly every 2 minutes and scraping sides and bottom of bowl. Spread on absorbent paper to cool. Store in airtight container.
To prepare in conventional oven:
Pour contents of bag into an open roasting pan. Bake in a 250°F oven for 1 hour, stirring every 15 minutes. Cool and store as directed above.
Makes 11 cups.
Note: Due to differences in microwave ovens, cooking time may need adjustment. These directions were developed using 625- to 700-watt ovens.
Hot and Spicy Party Mix by Tobasco
1/4 cup butter or margarine, melted
1 tablespoon Worcestershire sauce
2 to 3 teaspoons Original TABASCO® brand Pepper Sauce
1 1/4 teaspoons seasoned salt
8 cups of your favorite Chex® brand cereals (corn, rice and/or wheat)
1 cup mixed nuts
1 cup pretzels
1 cup bite-size cheese crackers
Combine butter, Worcestershire sauce, TABASCO® Sauce, and seasoned salt in a small bowl and mix well. Pour cereals, nuts, pretzels and cheese crackers into a large plastic zip-top bag. Pour butter mixture over cereal mixture inside Zipper Bag. Seal top of bag securely. Shake bag until all pieces are evenly coated.
To prepare in microwave oven:
Pour contents of bag into a large microwave-safe bowl. Microwave on high 5 to 6 minutes, stirring thoroughly every 2 minutes and scraping sides and bottom of bowl. Spread on absorbent paper to cool. Store in airtight container.
To prepare in conventional oven:
Pour contents of bag into an open roasting pan. Bake in a 250°F oven for 1 hour, stirring every 15 minutes. Cool and store as directed above.
Makes 11 cups.
Note: Due to differences in microwave ovens, cooking time may need adjustment. These directions were developed using 625- to 700-watt ovens.
Hot artichoke spinach dip
We had a couple of friends over for dinner one night and I tried a few new recipes and one of them was hot artichoke spinach dip. I liked this recipe because it didn't have any mayo. The only thing I did differently was I used parmesan instead Romano cheese (so 1/3 cup plus 1/4 cup).
It turned out really tasty, but was a little runny. I thought maybe it was because the spinach was still a little frozen. I made it again for the second time on Thanksgiving and thawed the spinach all the way and squeezed it through a strainer to get some of the water out of it. It made a little difference, but it was still a bit runny. I guess I need to keep working on it.
We served it with whole wheat pitas. I was feeling a little lazy so I toasted the pitas in the toaster and that seemed to work just fine.
Hot Artichoke Spinach Dip posted by Sherrie D on allrecipes.com
Ingredients:
1 (14 ounce) can artichoke hearts, drained
1/3 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella cheese
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2.In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
3.In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
4.Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.
It turned out really tasty, but was a little runny. I thought maybe it was because the spinach was still a little frozen. I made it again for the second time on Thanksgiving and thawed the spinach all the way and squeezed it through a strainer to get some of the water out of it. It made a little difference, but it was still a bit runny. I guess I need to keep working on it.
We served it with whole wheat pitas. I was feeling a little lazy so I toasted the pitas in the toaster and that seemed to work just fine.
Hot Artichoke Spinach Dip posted by Sherrie D on allrecipes.com
Ingredients:
1 (14 ounce) can artichoke hearts, drained
1/3 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella cheese
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2.In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
3.In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
4.Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.
Sunday, November 15, 2009
Angel Food Cake
Angel Food Cake by Alton Brown on Foodnetwork.com
Ingredients:
1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice
1 1/2 teaspoons cream of tartar
Directions:
Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
Cook's Note: Since they're easier to separate use the freshest eggs you can get.
Thursday, November 5, 2009
Penne Gorgonzola with Chicken
I made a few changes to the recipe. I used more olive oil and 2 cloves of garlic. I didn’t have any cream so I used a little extra chicken broth and a big spoonful of sour cream. (I liked the sour cream, I think it added a nice little tang that the cream wouldn’t have.) I also mixed a little cornstarch in with a little broth to thicken it. I also used dried sage, about 2 heaping teaspoons.
Penne Gorgonzola with Chicken from the October/November 2009 issue of Taste of Home
Ingredients
1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon Crisco® Pure Olive Oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups (8 ounces) crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese and minced fresh parsley
Directions:
Cook pasta according to package directions.
Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.
Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley. Yield: 8 servings.
Crab-Stuffed Sole (Orange Roughy)
This was a surprisingly good recipe. I had my doubts, but we both really liked it. I didn’t like how the recipe called for everything to be cooked in the microwave so I made it in the oven. I cooked it at 375 until the fish was done. The fillets I got were frozen orange roughy (I couldn’t find sole). They were more like pieces than fillets so I couldn’t “stuff” them. Instead I made the filling and just piled some on each piece and baked it like that.
I also made the sauce on the stovetop. The recipe says to make it first, but if you are making the fish in the oven, get the fish in the oven and then make the sauce. That way the sauce won’t get too thick or get too cold.
Crab-Stuffed Sole from the October/November 2005 “Taste of Home”
Ingredients:
1/4 cup butter
4-1/2 teaspoons all-purpose flour
1/2 cup chicken broth
1/4 teaspoon dill weed
1 to 3 teaspoons lemon juice
FILLETS:
1 egg, lightly beaten
1 package (8 ounces) imitation crabmeat, flaked
1/4 cup finely chopped celery
3 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon butter, melted
2 sole or orange roughy fillets (6 ounces each)
Directions:
For dill sauce, melt butter in a microwave-safe bowl; stir in flour until smooth. Stir in broth and dill until blended. Microwave, uncovered, on high for 2-3 minutes, stirring after each minute, until sauce comes to a boil and is thickened. Stir in lemon juice; keep warm.
In a small bowl, combine the egg, crab, celery, bread crumbs, Parmesan cheese and butter. Spoon onto the center of each fillet; roll up fish around filling. Place in a 9-in. round microwave-safe dish. Cover with waxed paper.
Microwave on high for 5-6 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Serve with dill sauce. Yield: 2 servings.
I also made the sauce on the stovetop. The recipe says to make it first, but if you are making the fish in the oven, get the fish in the oven and then make the sauce. That way the sauce won’t get too thick or get too cold.
Crab-Stuffed Sole from the October/November 2005 “Taste of Home”
Ingredients:
1/4 cup butter
4-1/2 teaspoons all-purpose flour
1/2 cup chicken broth
1/4 teaspoon dill weed
1 to 3 teaspoons lemon juice
FILLETS:
1 egg, lightly beaten
1 package (8 ounces) imitation crabmeat, flaked
1/4 cup finely chopped celery
3 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon butter, melted
2 sole or orange roughy fillets (6 ounces each)
Directions:
For dill sauce, melt butter in a microwave-safe bowl; stir in flour until smooth. Stir in broth and dill until blended. Microwave, uncovered, on high for 2-3 minutes, stirring after each minute, until sauce comes to a boil and is thickened. Stir in lemon juice; keep warm.
In a small bowl, combine the egg, crab, celery, bread crumbs, Parmesan cheese and butter. Spoon onto the center of each fillet; roll up fish around filling. Place in a 9-in. round microwave-safe dish. Cover with waxed paper.
Microwave on high for 5-6 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Serve with dill sauce. Yield: 2 servings.
Double Chocolate Brownie Cake
This isn’t a new recipe, but since so many of my friends and family love this cake, I thought I would include it. This is a really easy chocolate Bundt cake with a chocolate cake mix base. It is really moist and chocolatey without being too much (but then again, I am a chocoholic). I usually dust the cake with powdered sugar as a finishing touch. One of my friends has also suggested that butterscotch chips are a good substitution.
Double Chocolate Brownie Cake by ECHIngredients
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
2 cups semisweet chocolate chips
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.
2.In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
3.Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. OSZERO on allrecipes.com
Double Chocolate Brownie Cake by ECHIngredients
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
2 cups semisweet chocolate chips
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.
2.In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
3.Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. OSZERO on allrecipes.com
Almond Biscotti
This was my first crack at biscotti and it turned out great! I wish someone would have told me that when you shape the dough into rectangles, it would be a sticky mess and you should just do your best. I thought “there is no way that this will ever turn into anything resembling biscotti” but I was wrong! Once it was done, I melted some chocolate chips in the microwave and drizzled it over some of the pieces and it was a delicious touch.
Almond Biscotti posted by Mrs. H. Michaelsen on allrecipes.com:
Ingredients
1/2 cup butter or margarine, softened
1 1/4 cups sugar, divided
3 eggs
1 teaspoon anise or vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
1/2 cup chopped almonds
2 teaspoons milk
Directions
1.In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in anise or vanilla. Combine dry ingredients; add to creamed mixture. Stir in almonds. Line a baking sheet with foil and grease foil. Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil. Brush with milk and sprinkle with remaining sugar. Bake at 375 degrees F for 15-20 minutes or until golden brown and firm to the touch. Remove from oven and reduce heat to 300 degrees F. Lift rectangles with foil onto wire rack; cool for 15 minutes. Place on a cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Turn oven off, leaving cookies in oven with door ajar to cool. Store in airtight container.
Almond Biscotti posted by Mrs. H. Michaelsen on allrecipes.com:
Ingredients
1/2 cup butter or margarine, softened
1 1/4 cups sugar, divided
3 eggs
1 teaspoon anise or vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
1/2 cup chopped almonds
2 teaspoons milk
Directions
1.In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in anise or vanilla. Combine dry ingredients; add to creamed mixture. Stir in almonds. Line a baking sheet with foil and grease foil. Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil. Brush with milk and sprinkle with remaining sugar. Bake at 375 degrees F for 15-20 minutes or until golden brown and firm to the touch. Remove from oven and reduce heat to 300 degrees F. Lift rectangles with foil onto wire rack; cool for 15 minutes. Place on a cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Turn oven off, leaving cookies in oven with door ajar to cool. Store in airtight container.
Creamy Chocolate Frosting
This was the best chocolate frosting that I have made! It was so delicious and creamy. It had a nice texture and frosted well. I used it on the sour cream chocolate cake from the last post. (Personally, I liked the frosting better than the cake.) I think it will be great on lots of different things and I think it will be a new standard for me.
Creamy Chocolate Frosting posted by Tracy Larsen on allrecipes.com
Ingredients
2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
Directions
1.In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
2.In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
Creamy Chocolate Frosting posted by Tracy Larsen on allrecipes.com
Ingredients
2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
Directions
1.In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
2.In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
Sour Cream Chocolate Cake
I had some trouble with this cake. It was very delicate. After I took the cakes out of the pans I was moving them and tore one in half. So I tried to frost it back together and it didn’t work out. I put it in the middle of the non-ripped layers. It pulled apart and it stuck out about half an inch beyond the other layers. Plus, the frosting I used to “glue” it back together ran down the side leaving holes where the crack was. The worst part was I was making the cake to take to a party and I was so sad that it was so ugly. Fortunately, it was a Halloween party so I made it an “intentionally” ugly cake. I crushed up some chocolate sandwich cookies and pressed it into the frosting all over the cake so it looks like dirt. Then I decorated it with gummy worms and slugs. My husband put a couple of worms coming out of the hole on one side. It turned out not looking so terrible, but it still wasn’t attractive. Plus, the gummies didn’t taste very good with the chocolate frosting.
Sour Cream Chocolate Cake posted by Marsha Lawson on allrecipes.com
Ingredients
1 cup baking cocoa
1 cup boiling water
1 cup butter, softened
2 1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
FROSTING:
2 cups semisweet chocolate chips
1/2 cup butter
1 cup sour cream
1 teaspoon vanilla extract
4 1/2 cups confectioners' sugar
Directions
1.Dissolve cocoa in water; let stand until cool. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well. Add cocoa mixture; beat well.
2.Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3.In a heavy saucepan, melt chocolate chips and butter over low heat; stir until smooth. Remove from the heat; cool for 5 minutes. Place in a large mixing bowl; add sour cream and vanilla; beat until blended. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. Store in the refrigerator.
Apple Tart
This was the first tart that I ever made and it turned out really well. It was really pretty. As I mentioned in the other tart recipe, the crust is great and very easy. I would recommend using pie weights to avoid bubbles. My tart pan was smaller than the one the recipe called for so I used less apples and had a little filling left over. When I made the glaze, I didn’t use the orange juice concentrate.
Apple Tart by Paula Deen on foodnetwork.com
Ingredients
Crust:
1 1/4 cups all-purpose flour
1/2 cup (1 stick) butter, room temperature
2 tablespoons sour cream
Filling:
About 6 medium apples, peeled, pitted, and sliced
3 large egg yolks
3/4 cup sour cream
3/4 cup sugar
1/4 cup all-purpose flour
Glaze:
1/2 cup apricot preserves or jelly
1 tablespoon frozen orange juice concentrate
Mint, for garnish
Whipped topping, for garnish
Directions:
Preheat the oven to 375 degrees F.
To make the crust:
Place the flour, butter, and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish. Bake for about 18 minutes, until the crust is set but not browned. Let cool while preparing the filling.
Lower the oven temperature to 350 degrees F.
To make the filling:
Peel and thickly slice the apples. Arrange the apple slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as apples will shrink during cooking.
Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the apples. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
To make the glaze:
Combine the preserves or jelly and orange juice. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature or chilled. Garnish with fresh mint.
Apple Tart by Paula Deen on foodnetwork.com
Ingredients
Crust:
1 1/4 cups all-purpose flour
1/2 cup (1 stick) butter, room temperature
2 tablespoons sour cream
Filling:
About 6 medium apples, peeled, pitted, and sliced
3 large egg yolks
3/4 cup sour cream
3/4 cup sugar
1/4 cup all-purpose flour
Glaze:
1/2 cup apricot preserves or jelly
1 tablespoon frozen orange juice concentrate
Mint, for garnish
Whipped topping, for garnish
Directions:
Preheat the oven to 375 degrees F.
To make the crust:
Place the flour, butter, and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish. Bake for about 18 minutes, until the crust is set but not browned. Let cool while preparing the filling.
Lower the oven temperature to 350 degrees F.
To make the filling:
Peel and thickly slice the apples. Arrange the apple slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as apples will shrink during cooking.
Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the apples. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
To make the glaze:
Combine the preserves or jelly and orange juice. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature or chilled. Garnish with fresh mint.
Blueberry Creme Brulee Tart
I LOVE Paula Deen and how she uses sour cream in so many delicious ways. I found this recipe to be appealing because I always have wanted to try to make creme brulee for my husband, but it seems like so much work to do. This was a nice (and rather easy) take on it.
The crust for the tart is perfect and very easy. I would recommend using pie weights. I didn't the first time and got a huge bubble in the crust. I didn't make the sugared berries because blueberries weren't in season when I made it.
I had a little trouble with the custard. I think I let it sit too long before I poured it in the tart pan so it sort of separated into a frothy layer and a thick, creamy layer. Unfortunately, I ended up with more foam in the tart. It still tasted good, but I definitely think there is room for improvement.
My husband loved this recipe, despite the custard trouble, and had lots of fun torching the top to caramelize it.
Blueberry Creme Brulee Tart by Paula Deen on foodnetwork.com
Ingredients
Crust:
1 1/4 cups all-purpose flour
1/2 cup (1 stick) butter, room temperature
2 tablespoons sour cream
Filling:
2 cups heavy cream
4 large egg yolks
1 cup sugar
1/3 cup blueberry preserves
Sugared Blueberries, recipe follows
Directions
Preheat the oven to 375 degrees F.
Place the flour, butter, and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides. Bake for about 20 minutes, until the crust is set and only lightly browned if at all. Let cool while preparing the filling.
Preheat oven to 300 degrees F.
In a heavy-bottomed medium nonreactive saucepan, heat cream over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil.
Add 1/4 cup heavy cream to beaten eggs. Mix together. Slowly add hot cream to mixture and add 1/2 cup sugar. Mix thoroughly.
Gently spread the blueberry preserves over the bottom of the baked and cooled tart shell, in a thin layer. Gently pour the custard over the preserves. Bake for 40 minutes or until the mixture is almost set in the center (it should still wiggle when shaken). Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours.
Sprinkle the remaining 1/2 cup sugar in a thin, even layer over the baked custard filling. To caramelize the sugar, light a propane torch and hold it so the flame just touches the surface. Start at the center and spiral out toward the edges of the tart shell. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame. Top with sugared blueberries. Pop out bottom of pan and serve.
Sugared Blueberries:
1 cup large fresh blueberries
1/2 cup light corn syrup
1 cup sugar
Lightly brush the blueberries with corn syrup and roll in sugar.
The crust for the tart is perfect and very easy. I would recommend using pie weights. I didn't the first time and got a huge bubble in the crust. I didn't make the sugared berries because blueberries weren't in season when I made it.
I had a little trouble with the custard. I think I let it sit too long before I poured it in the tart pan so it sort of separated into a frothy layer and a thick, creamy layer. Unfortunately, I ended up with more foam in the tart. It still tasted good, but I definitely think there is room for improvement.
My husband loved this recipe, despite the custard trouble, and had lots of fun torching the top to caramelize it.
Blueberry Creme Brulee Tart by Paula Deen on foodnetwork.com
Ingredients
Crust:
1 1/4 cups all-purpose flour
1/2 cup (1 stick) butter, room temperature
2 tablespoons sour cream
Filling:
2 cups heavy cream
4 large egg yolks
1 cup sugar
1/3 cup blueberry preserves
Sugared Blueberries, recipe follows
Directions
Preheat the oven to 375 degrees F.
Place the flour, butter, and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides. Bake for about 20 minutes, until the crust is set and only lightly browned if at all. Let cool while preparing the filling.
Preheat oven to 300 degrees F.
In a heavy-bottomed medium nonreactive saucepan, heat cream over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil.
Add 1/4 cup heavy cream to beaten eggs. Mix together. Slowly add hot cream to mixture and add 1/2 cup sugar. Mix thoroughly.
Gently spread the blueberry preserves over the bottom of the baked and cooled tart shell, in a thin layer. Gently pour the custard over the preserves. Bake for 40 minutes or until the mixture is almost set in the center (it should still wiggle when shaken). Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours.
Sprinkle the remaining 1/2 cup sugar in a thin, even layer over the baked custard filling. To caramelize the sugar, light a propane torch and hold it so the flame just touches the surface. Start at the center and spiral out toward the edges of the tart shell. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame. Top with sugared blueberries. Pop out bottom of pan and serve.
Sugared Blueberries:
1 cup large fresh blueberries
1/2 cup light corn syrup
1 cup sugar
Lightly brush the blueberries with corn syrup and roll in sugar.
Chocolate Malt Cake
Chocolate Malt Cake by Bella Lately
Makes 1 (9-inch) cake
2 1/4 c. all purpose flour
1 1/4 c. sugar
3/4 c. unsweetened cocoa
1 1/2 tspn baking soda
1 tspn baking powder
1/2 tspn salt
1 c. milk
1 c. malted milk powder
1 c. vegetable oil
3 large eggs
1 c. sour cream
1 tspn vanilla extract
Chocolate Malt Icing (recipe follows)
Garnish: malted milk balls (and I used silver dragees to make it more Christmas-y ;) )
•Preheat oven to 350. Butter & flour 3, 9-inch, baking pans.
•In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.
•In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, oil and eggs to flour mixture, beating at medium speed with an electric mixer until smooth. Add sour cream and vanilla, beating just until combined.
•Pour batter evenly into prepared pans and bake for 20 minutes. Let cool in pans for 10 minutes. Remove cakes from pans and let cool completely on racks.
•Ice and garnish w/malted milk balls if desired
Chocolate Malt Icing
Makes 4 cups
1 c. butter, softened
1/2 c. unsweetened cocoa powder
3/4 c. heavy whipping cream
1/2 c. malted milk powder
5 c. powdered sugar
•In a large bowl, beat butter and cocoa powder at medium speed with an electric mixer until creamy.
•In a small bowl, combine cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, beating at low speed to combine. Gradually beat in powdered sugar until smooth.
Sunday, November 1, 2009
Fish Tacos
I found this recipe in a Parade insert in my paper. The article is called "New Tastes Kids Will Love" by Bobby Flay. Although the article suggests that it is a kid-friendly recipe, I don't have any kids so I can't vouch for whether kids will like. But my husband and I certainly liked them, especially the sauce. I made the recipe pretty close to directions, with the only change being that I used cilantro paste instead of fresh.
Fish Tacos by Bobby Flay from August 23, 2009 Parade insert
8 flour tortillas (6-inch)
1/2 cup sour cream
1/4 cup favorite salsa
Salt and black pepper
3 flounder or haddock fillets, 8 oz. each
2 Tbsp canola oil
Juice of 2 fresh limes
1 small red onion, thinly sliced
2 ripe beefsteak tomatoes, diced
2 cups red cabbage, finely shredded
Fresh cilantro leaves, optional
1. Preheat the oven to 300°F. Stack the tortillas on top of each other. Wrap in aluminum foil and place in the oven to warm while you prepare the fish.
2. Whisk together sour cream and salsa in a small bowl; season with salt and pepper. Cover and refrigerate.
3. Heat a grill pan or nonstick pan over high heat. Brush the fish on both sides with the oil and season with salt and pepper. Cook the fish until golden brown on both sides, about 4 minutes per side. Remove to a plate; drizzle with the lime juice. Let rest for 5 minutes. Using a fork, flake the fish into large pieces.
4. Set up a taco bar for your kids: Place remaining ingredients in small bowls. Wrap the warm tortillas in a clean dishcloth on a plate.
5. To serve: Put some fish in the center of each tortilla. Top with onion, tomatoes, and cabbage, then drizzle with sour-cream sauce and cilantro leaves, if desired.
Fish Tacos by Bobby Flay from August 23, 2009 Parade insert
8 flour tortillas (6-inch)
1/2 cup sour cream
1/4 cup favorite salsa
Salt and black pepper
3 flounder or haddock fillets, 8 oz. each
2 Tbsp canola oil
Juice of 2 fresh limes
1 small red onion, thinly sliced
2 ripe beefsteak tomatoes, diced
2 cups red cabbage, finely shredded
Fresh cilantro leaves, optional
1. Preheat the oven to 300°F. Stack the tortillas on top of each other. Wrap in aluminum foil and place in the oven to warm while you prepare the fish.
2. Whisk together sour cream and salsa in a small bowl; season with salt and pepper. Cover and refrigerate.
3. Heat a grill pan or nonstick pan over high heat. Brush the fish on both sides with the oil and season with salt and pepper. Cook the fish until golden brown on both sides, about 4 minutes per side. Remove to a plate; drizzle with the lime juice. Let rest for 5 minutes. Using a fork, flake the fish into large pieces.
4. Set up a taco bar for your kids: Place remaining ingredients in small bowls. Wrap the warm tortillas in a clean dishcloth on a plate.
5. To serve: Put some fish in the center of each tortilla. Top with onion, tomatoes, and cabbage, then drizzle with sour-cream sauce and cilantro leaves, if desired.
Chicken Tortilla Soup
This was a great soup and I would definitely make it again. John and I thought it resembled a runny chicken chili (which was a good thing in our minds). I did make a few changes to the recipe. I used 2 cans of chicken broth and no water. I used 2 cups of whole corn kernels and omitted the white hominy. I was considering adding zucchini, but didn't in the end. I also omitted the oregano and used cumin. I added a splash of lime juice.
Chicken Tortilla Soup I submitted by Star Pooley on allrecipes.com
Ingredients
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions
Directions
1.In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2.Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3.Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
Chicken Tortilla Soup I submitted by Star Pooley on allrecipes.com
Ingredients
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions
Directions
1.In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2.Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3.Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
Baconless Corn Chowder
I looked and looked for a chicken corn chowder recipe that didn't include any bacon. (I hate to cook bacon.) I just couldn't find any that looked good to me or weren't tons of work, so I made my own recipe. This recipe is loosely based on "Chicken and Corn Chowder" from allrecipes.com (submitted by Argo): http://allrecipes.com/Recipe/Chicken-and-Corn-Chowder/Detail.aspx.
- 4 small red potatoes
- 1 small onion
- 1 green bell pepper
- 2 or 3 cloves of garlic, minced
- 1 package boneless, skinless chicken thighs, cut into small pieces
- 4 cups chicken broth
- 2 cups frozen whole kernel corn
- 1 (14.75 oz.) can creamed corn
- salt, pepper, and dried basil to taste
- 1/4 cup corn starch
- 1 cup milk
- 2 tbs sour cream
- 1 3/4 cup shredded cheese (I used swiss and cheddar)
Wash potatoes and microwave until about half done (about 3 min.) Cut up into bite sized pieces. (I didn't peel my potatoes, but you could.) Saute onion, pepper, and garlic in olive oil until they start to soften. Add chicken. Saute until chicken is done. Add broth, frozen corn, creamed corn, salt, pepper, and basil. Bring to a boil, and reduce heat so soup simmers. Mix corn starch into milk and add to soup. Add sour cream. Mix well. Simmer soup for 20 minutes. Add cheese and cook another 5 minutes or until cheese is melted.
I served the soup with sourdough bread.
I thought this soup was great, especially on a damp, cold fall day. Given that there were chicken and potatoes, it was a filling soup, which John appreciated. I think it could easily be adapted to be whatever you wanted it to be. I will definitely make this recipe again.
- 4 small red potatoes
- 1 small onion
- 1 green bell pepper
- 2 or 3 cloves of garlic, minced
- 1 package boneless, skinless chicken thighs, cut into small pieces
- 4 cups chicken broth
- 2 cups frozen whole kernel corn
- 1 (14.75 oz.) can creamed corn
- salt, pepper, and dried basil to taste
- 1/4 cup corn starch
- 1 cup milk
- 2 tbs sour cream
- 1 3/4 cup shredded cheese (I used swiss and cheddar)
Wash potatoes and microwave until about half done (about 3 min.) Cut up into bite sized pieces. (I didn't peel my potatoes, but you could.) Saute onion, pepper, and garlic in olive oil until they start to soften. Add chicken. Saute until chicken is done. Add broth, frozen corn, creamed corn, salt, pepper, and basil. Bring to a boil, and reduce heat so soup simmers. Mix corn starch into milk and add to soup. Add sour cream. Mix well. Simmer soup for 20 minutes. Add cheese and cook another 5 minutes or until cheese is melted.
I served the soup with sourdough bread.
I thought this soup was great, especially on a damp, cold fall day. Given that there were chicken and potatoes, it was a filling soup, which John appreciated. I think it could easily be adapted to be whatever you wanted it to be. I will definitely make this recipe again.
Rookie Tomatillo Salsa
John and I were at the farmers market one day an saw so many beautiful peppers we decided to make salsa. We didn't have a recipe so we just made it up as we went along. I think the salsa we made was pretty basic, but it was good. I didn't measure or count anything, so the amounts below are my best guess at what we used. The batch we made was HUGE so I would recommend staring with less peppers.
- 15 peppers, variety of colors, sizes, and flavors
- 1 large red onion
- several stems of cilantro
- pinch of sugar
- pinch of sea salt
- splash of lime juice
- 2 lbs of tomatillos (out of papery skins and washed)
Line cookie sheet with tin foil and fold up all edges to prevent juices from running over and burning. Place in the oven under the broiler for 12-15 minutes, until they start to brown on the tops. (I turned the broiler on a few minutes first to heat up the oven.) It's okay if the burn a little on the tops. Put the tomatillos and pinches of sugar and sea salt in a blender and blend to desired consistency. (Mine was pretty smooth.) Let cool.
While tomatillos are cooling, dice up the peppers, onion, and cilantro. Mix in large bowl. Mix lime juice. (I used sweetened lime juice, but would have used fresh lime if we had them.) Once tomatillo sauce is cool, add to the rest and stir.
Since we had so much of salsa when we made it, we froze some in plastic containers to eat at a later date. It was still good when we thawed it out, but it had lost some of its crunch from the veggies.
- 15 peppers, variety of colors, sizes, and flavors
- 1 large red onion
- several stems of cilantro
- pinch of sugar
- pinch of sea salt
- splash of lime juice
- 2 lbs of tomatillos (out of papery skins and washed)
Line cookie sheet with tin foil and fold up all edges to prevent juices from running over and burning. Place in the oven under the broiler for 12-15 minutes, until they start to brown on the tops. (I turned the broiler on a few minutes first to heat up the oven.) It's okay if the burn a little on the tops. Put the tomatillos and pinches of sugar and sea salt in a blender and blend to desired consistency. (Mine was pretty smooth.) Let cool.
While tomatillos are cooling, dice up the peppers, onion, and cilantro. Mix in large bowl. Mix lime juice. (I used sweetened lime juice, but would have used fresh lime if we had them.) Once tomatillo sauce is cool, add to the rest and stir.
Since we had so much of salsa when we made it, we froze some in plastic containers to eat at a later date. It was still good when we thawed it out, but it had lost some of its crunch from the veggies.
Crispy Blue Fish Tacos
This was a throw together creation of my own. Of course, I didn't think to measure anything, so you will have to wing it like I did.
- 3 cod fillets (I used frozen)
- crushed blue tortilla chips
- 2 eggs
- salt and pepper to taste
- corn tortillas
- shredded cabbage (you can use coleslaw mix that is pre-cut)
- salsa
- feta cheese (I think queso fresco would be good too)
Cut the cod fillets into smaller pieces, small enough to fit the tortillas you are using. Dip it in the eggs and then the tortilla chips. Had I been thinking about it, I would have salted and peppered the fish. Put in a glass baking dish. (Spray with Pam first to keep them from sticking.) Bake at 350 until fish is done. Assemble as tacos and enjoy.
- 3 cod fillets (I used frozen)
- crushed blue tortilla chips
- 2 eggs
- salt and pepper to taste
- corn tortillas
- shredded cabbage (you can use coleslaw mix that is pre-cut)
- salsa
- feta cheese (I think queso fresco would be good too)
Cut the cod fillets into smaller pieces, small enough to fit the tortillas you are using. Dip it in the eggs and then the tortilla chips. Had I been thinking about it, I would have salted and peppered the fish. Put in a glass baking dish. (Spray with Pam first to keep them from sticking.) Bake at 350 until fish is done. Assemble as tacos and enjoy.
Chicken and Cheese Enchiladas
This recipe is courtesy of Food Network Magazine. These were a great and easy dinner. They also make great leftovers. Broiling the enchiladas without the sauce makes them crispy, which I thought was a nice touch.
The first time I made this, I used one whole pepper and it was a little too spicy for me. John loved it. The next time I made it, I used one pepper without any seeds. It wasn't quite spicy enough. I think I will keep experimenting with this. Since I don't keep fresh cilantro on hand, I used cilantro paste smeared on the inside of each tortilla. I used feta cheese and it tasted good, but I think queso fresco would be better.
http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-cheese-enchiladas-recipe/index.html
The first time I made this, I used one whole pepper and it was a little too spicy for me. John loved it. The next time I made it, I used one pepper without any seeds. It wasn't quite spicy enough. I think I will keep experimenting with this. Since I don't keep fresh cilantro on hand, I used cilantro paste smeared on the inside of each tortilla. I used feta cheese and it tasted good, but I think queso fresco would be better.
http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-cheese-enchiladas-recipe/index.html
Parmasean-Crusted Pork Chops
I did a few things differently than the recipe calls for. First, I used italian croutons crushed up instead of bread crumbs. Also, I browned the chops in a skillet for a couple of minutes on each side, just enough to brown, and then put them in a glass baking dish and baked at 375 for 20-25 minutes.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/parmesan-crusted-pork-chops-recipe/index.html
Welcome to my blog!
About a month ago, John and I decided that we would try one new recipe each week to expand our dinner options. Well, more accurately, I decided we would do this and John agreed to go along with it. After several really good new recipes, I started to think it might be fun to put the recipes in a place where others could see them. I fully realize that no one will probablly read this (except maybe my mom), but that's okay because I will still have my recipes all in one place.
So here's the deal. I want to see if I can get 52 new recipes done in a year, including the ones from the past month. I don't want to step on any toes (or infringe on anyone's copyrights) so instead of including the actual recipe, I will be posting the link to where I got the recipe. I will put notes along with each to say what we thought about it or what I would do differently the next time.
Wish me (and John) luck!
So here's the deal. I want to see if I can get 52 new recipes done in a year, including the ones from the past month. I don't want to step on any toes (or infringe on anyone's copyrights) so instead of including the actual recipe, I will be posting the link to where I got the recipe. I will put notes along with each to say what we thought about it or what I would do differently the next time.
Wish me (and John) luck!
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