Cornish Hens (Poussin) with Apricot Glaze

I thought about making this dish all week but the closest supermarket doesn't carry the hens.  We went to the Garden Gourmet in the Bronx this morning and there they were.

Roast the hens at 375 for about 1 hour.
When the juices run clear test with heat thermometer to170°F, the hens are done.

Apricot Glaze: Mix 1/2 cup apricot jam, 2 tablespoons of soy sauce, 2 tablespoons of Dijon mustard, and 2 tablespoons honey. Brush the apricot glaze over the hens during the last 15 to 20 minutes of roasting.

Panettone Bread Pudding

This always was a favorite of ours.

Bread Pudding:
1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups light brown sugar

Directions:
Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture.

Preheat the oven to 350 degrees F.

Bake until the pudding puffs and is set in the center, about 45 minutes.

Blueberry Lemon Cake

This always has been a favorite of ours.  This recipe is fast and simple.

2 large eggs
1 cup (210 grams) granulated sugar
1 cup (8 oz) sour cream***
1/2 cup light olive oil or vegetable oil
1 tsp vanilla extract
1/4 tsp salt
2 cups (260 grams) all-purpose flour*
2 tsp baking powder

1. Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 minutes or until lightened in color and thick.

2. Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.

3. Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate between each addition. Finally, add 1 Tbsp fresh lemon juice and 1/2 Tbsp lemon zest.

4. Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains. If using frozen blueberries, see note above.

5. Pour half of the batter into prepared springform pan and spread evenly with a spatula. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 minutes (mine was perfect at 55 min), or until a toothpick inserted into center comes out clean without wet batter. Let cake rest in the pan 15-20 minutes then remove ring and cool until room temp or just warm.

natashaskitchen.com

Croque Madame

Its all about the bechamel sauce.
Croque Madame
A NYT recipe 

INGREDIENTS:

5 tablespoons butter
1 tablespoon flour
⅔ cup milk
Sea salt
Freshly grated nutmeg
4 1/3-inch-thick slices country bread
4 thin slices French ham
2 thin slices Gruyere cheese
1 egg

PREPARATION:

Preheat a two-sided electric griddle on medium-high to high for about 20 minutes, or preheat the oven to 300 degrees and preheat a cast-iron skillet on top of the stove for about 5 minutes. Prepare a bechamel sauce: in a small saucepan over medium heat, melt 1 tablespoon butter. When bubbles have subsided, add flour and whisk vigorously for 1 minute. Slowly whisk in milk until smooth. Bring to a boil, and cook until thick. Remove from heat, and season to taste with salt and nutmeg.
Spread two slices of bread generously with sauce. Lay two slices of ham on top of each, and top each with a slice of cheese; ham and cheese should slightly overlap edges of bread. Top each with a slice of bread.
In a small saucepan, melt remaining the 4 tablespoons butter. Brush the sandwiches on both sides with butter, making sure that the edges are well covered. If you're using a griddle, place cheese side down, close the griddle and cook until the bread is toasted dark and cheese is leaking out and bubbling. If you're using a skillet, place sandwiches cheese side down and cook on stove top until well browned, then turn and brown again. Transfer skillet to oven, and bake until heated through and cheese is bubbling. Meanwhile, fry the eggs in a skillet with little butter. Slide one fried egg onto each sandwich. Serve hot.

Beef Bourguignon

Beef Bourguignon
A New York Times recipe

INGREDIENTS:

3 pounds beef chuck or other boneless stewing beef, cut into 2-inch cubes and patted dry
2 ¼ teaspoons kosher salt, more to taste
½ teaspoon freshly ground black pepper
5 ounces lardons, pancetta or bacon, diced (about 1 1/4 cups)
1 onion, finely chopped
1 large carrot, sliced
2 garlic cloves, minced
1 teaspoon tomato paste
2 tablespoons all-purpose flour
1 750-milliliter bottle of red wine
1 large bay leaf
1 large sprig of thyme
8 ounces pearl onions, peeled (about 12 to 15 onions)
8 ounces cremini mushrooms, halved if large (about 4 cups)
1 tablespoon extra-virgin olive oil
Pinch sugar
Chopped flat-leaf parsley, for garnish

PREPARATION:

Season beef with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
Heat oven to 350 degrees.
Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.
Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 1 1/2 hours, turning meat halfway through.
Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, 1/4 cup water, the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes.
To serve, scatter onions and mushrooms and remaining cooked lardodecns over stew, then top with parsley. 

Farro with Mushrooms and Shrimp

This is a New York Times recipe which I add more ingredients. 

Ingredients

• 6 oz. Cremini mushrooms
• 1 quart chicken stock or vegetable stock
• 1 ½ cups farro
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• ½ cup finely chopped onion
• 1 pound cremini mushrooms or wild mushrooms (or a mixture of the two), cleaned, trimmed and sliced
• Salt to taste
• 2 large garlic cloves, green shoots removed, minced
• 2 teaspoons chopped fresh rosemary
• Salt
• ½ cup dry white wine
• Freshly ground pepper to taste
• 1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup)
• ¼ cup chopped fresh parsley
• 1 pound of shrimp 
• 1 lemon quartered
• Shallots, diced

Preparation

1. Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain. Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
2. Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.
3. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.

 

 

Baby Back Ribs with Dry Rub

I got this dry rub recipe from Epicurious© and added on mustard powder.

Dry rub:

4 tablespoons brown sugar

1 tablespoon kosher salt

1/4-1/2 teaspoon black pepper

1 tablespoon garlic powder

1/2 tablespoon onion powder

1 tablespoon dried oregano

1/2 tablespoon or less of cayenne pepper

1-2 tablespoons chili powder

mix it all up.

 

Cook the ribs: At 250 degrees, place the ribs wrapped securely in tin foil onto a cookie sheet and place them in the oven. cook for 2 1/2 hours. After 2 1/2 hours, pull them out and open the tin foil to take a look.

 

Optionally add some BBQ sauce and cook at 350 and put the ribs back in the oven with the tin foil open for 30 min.

Cinnamon Sugar Pumpkin Bread

I decided to make this recipe at midnight!  It was easy because I had all the ingredients.

INGREDIENTS:

1 1/4 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/4 teaspoon salt, or to taste
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
3/4 cup pumpkin puree (not pumpkin pie filling)
1/3 cup vegetable oil, canola oil, or liquid-state coconut oil (melt in micro if necessary to liquify)
1/4 cup half and half
1 egg
2 tablespoons mild or medium molasses
2 teaspoon of vanilla extract

Preheat oven to 400F. Spray 3 5x3x2-inch mini loaf pans very well with floured cooking spray or grease and flour the pans; set aside.
To a large bowl add the flour, baking powder, pumpkin pie spice, salt, and whisk together; set aside.
To a separate large bowl add the sugars, pumpkin, oil (I used coconut) milk, molasses, vanilla, and whisk until combined.
Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix.
Evenly distribute batter between the 3 prepared pans, filling each about 2/3-full.
Cinnamon Sugar Topping – Evenly sprinkle 1 tablespoon sugar over each of the 3 pans.
Evenly sprinkle 1/2 teaspoon cinnamon over each of the 3 pans and place pans on a baking sheet (easier than dealing with 3 separate small pans in a hot oven).
Bake for about 40 to 43 minutes, or until tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Start checking at 30 minutes because all mini pans, ovens, and climates vary. Allow bread to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely. Bread will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months.

Gai Pad Krapow - Thai Basil Chicken

Ingredients

3 to 4 tablespoons oil
3 Thai bird or holland chilies, de-seeded (if desired) and thinly sliced
3 shallots, thinly sliced
5 cloves garlic, sliced
1 pound ground chicken
2 teaspoons sugar or honey
2 tablespoons soy sauce
1 tablespoon fish sauce
⅓ cup low sodium chicken broth or water
1 bunch holy or Thai basil leaves

Instructions

In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits.Add the sugar, soy sauce, and fish sauce. Stir-fry for another minute and deglaze the pan with the broth. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Serve over rice.

Escarole and Bean Soup with Sausages

For a crisp autumn day.

Ingredients:

2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 small onion, diced
Cherry tomatoes, diced
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil

Directions:

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.

Berry Pie

It was a cool evening and pie making time.

Ingredients:

Pastry Dough:
2 1/2 cups (320g) all-purpose flour
1 cup (226g) unsalted butter, chilled, cut into small (1/2-inch) cubes

1 tsp (5g) salt
2 tbsp (30g) sugar
1 egg, beaten
3-4 tbsp ice cold water
Berry Filling4-5 cups (600-700g) blueberries,1 cup (150g) raspberries, 1 cup (150g) blackberries2/3 cup (135g) granulated sugar
1/4 cup (30g) cornstarch
1/4 tsp cinnamon
1 tbsp of strawberry jello mix
1 tbsp (15ml) lemon juice
Lemon zest of a lemon
1 tbsp (15g) unsalted butter, cut into small pieces
1 egg, beaten to use as a glaze
1 tsp (5g) sugar

Directions

In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg and water and stir until incorporated.Divide the dough into 2 pieces, wrap in plastic wrap and refrigerate for at least 30 minutes.Prepare the filling. In a small bowl combine sugar with cornstarch, cinnamon and lemon zest.Place the berries into a large bowl, add the sugar mixture, jello, and lemon juice and toss to combine.Preheat oven to 400F (200C). Prepare a 8 or 9 inch (20-23cm)  pie pan.Into a lightly floured surface roll first piece of dough until it's about 12in (30cm) in diameter.Line the pan with the rolled dough and press the edges.Cut the excess dough.Arrange the berry mixture over the crust. Refrigerate until dough strips are ready.Roll the other piece of dough and cut into ½ inch (1cm) strips.Brush with water the edges of the pie crust.Create the lattice on top. Lay out 5 or 6 parallel strips of the pie dough on top of the filling, with about ½ in (1cm) space between them. Fold back every other strip. Add a long strip perpendicular to the parallel strips. Unfold and repeat with the other parallel strips until the lattice is ready. Seal the edges and cut away the excess.Brush the pastry with some of the beaten egg and sprinkle sugar on top.Bake for 20 minutes. Add a pie crust shield or aluminum foil on top of the pie, reduce oven temperature to 350F (180C) and bake for another 25-30 minutes.Remove from the oven and let the tart cool down for about 3 hours

Simple Chocolate Cake

In this cake I made it in a bundt pan and added semisweet chocolate chips.

2 cups (400 grams) granulated white sugar

1 3/4 cups (245 grams) all-purpose flour

3/4 cup (75 grams) unsweetened cocoa powder (natural or Dutch-processed)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 large eggs

1 cup (240 ml) warm water or coffee

1 cup (240 ml) milk

1/2 cup (120 ml) corn, vegetable, safflower or canola oil

1 1/2 teaspoons pure vanilla extract

Instructions:

Preheat oven to 350 degrees F (180 degrees C) and place oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, two - 9 inch (23 cm) cake pans. Then line the bottoms of the pans with parchment paper.

In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

In another large bowl, whisk together the eggs, water (or coffee), milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. (The batter will be quite thin.) Evenly divide the batter between the two pans and bake for about 27 - 32 minutes or until a toothpick inserted into the center of the cake just comes out clean.

Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the cakes from their pans and cool completely on a greased wire rack.

Read more: http://www.joyofbaking.com/cakes/SimpleChocolateCake.html#ixzz4r6LyBbq

Carnitas

Slow cooked the pork tenderloin for 8 hours.

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon crumbled dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon1
1 lb. boneless pork shoulder roast
2 bay leaves
1 cups chicken broth

Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.

Mozzarella Stuffed Meatballs with San Marzano Tomato Sauce

Last minute recipe.  It's cool today so I cooked. 

Ingredients:

2 lbs/1kg ground (combination of pork, beef, and veal)
½ cup/170g plain panko bread crumbs
1 egg
1/4 cup/85g half and half
8 oz/225g cubed mozzarella
1 tsp/5ml kosher salt, more as needed
Black pepper
Salt
Minced garlic and onion
Chopped parsley and basil
Red pepper flakes
Toasted pine nuts

Directions:

Sauté the onions and garlic.  Set aside.
Mix all other ingredients together.  Add in the onions and garlic.
Place in the center of each meatball one cube of mozzarella. Fold over and make into a ball.
Repeat the process.
(I bake my meatballs)
Preheat oven to 350°F/175°C for 30 - 40 minutes.

Strawberry Short Cake in a Mug

My cousin posted this recipe on Facebook. You won't believe how easy and fast this is.  And yummy too.

1/4 cup flour
2 tablespoons sugar
I large strawberry quartered
1 strawberry halfed
1/4 teaspoon baking powder
4 tablespoons milk
1 1/2 tablespoons melted butter
1/2 teaspoon vanilla extract
Pinch of salt

Mix all ingredients in a mug except for the halfed strawberry.
Microwave for 1.30 minutes.  Be sure to check it after 1 min. 
Top with whipped cream and halfed strawberries.

Soyummyblog.com

One Pot Creamy Chicken Florentine (whole wheat penne)

I saw this recipe on Facebook.  I've tried many different one it pastas before.  This looked easy and I had the ingredients on hand.  Great way to clean out your cupboard 

Ingredients:

1 pound boneless skinless chicken breasts, cut into one inch pieces
1 tablespoon butter
1 teaspoon olive oil
2 garlic cloves, minced
¼ cup sun dried tomatoes
4 ounce small mushrooms, sliced
1 tablespoon flour​
2 cups chicken broth
1½ cup half and half
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
8 ounces pasta
¼ cup grated parmesan cheese
2 cups fresh baby spinach

Directions:

In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.

https://therecipecritic.com

Beef and Chicken Tacos

This recipe is easy.  Last week I used queso fundido as the taco filling.

Beef Tacos

Beef:
Olive oil
Diced onion
Ground beef
Chili powder
Cumin
Paprika
Salt
Ground black pepper
Crushed red pepper

Toppings:
Flour tortillas
Cheddar-Jack cheese, grated
Diced tomato
Leaf lettuce, shredded
Sliced jalapeños
Sour cream

Directions:
Preheat the oven to 325 degrees F.
For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine.

Chicken Tacos

Ingredients:

chicken stock

cloves garlic, smashed

ground cumin

chili powder

paprika

salt

Pepper

Red pepper flakes

Jalapeños peppers

Ketchup

Olive oil

boneless, skinless chicken breasts

Directions:

Place the stock, garlic, cumin, chili powder, paprika, salt, pepper,  jalapeños, ketchup, red pepper flakes, olive oilin the bowl of a 4-quart or larger slow cooker and stir to combine. Add the chicken breasts.

Cover the slow cooker with the lid. Cook until the chicken is tender and registers an internal temperature of 165°F, on low for 4 to 5 hours or on high for 2 to 3 hours.

While the chicken is still warm, transfer it to a cutting board or large plate and use 2 forks to shred the meat

For the toppings:
Serve with the grated cheese, diced tomatoes, sliced jalapeños, sour cream,  and shredded lettuce.

Fresh lime.

http://www.foodnetwork.com/recipes/ree-drummond/beef-tacos-2632842

Beef and Chicken Tacos

This recipe is easy.  Last week I used queso fundido as the taco filling. 

Beef Tacos

Beef:
Olive oil
Diced onion
Ground beef
Chili powder
Cumin
Paprika
Salt
Ground black pepper
Crushed red pepper

Toppings:
Flour tortillas
Cheddar-Jack cheese, grated
Diced tomato
Leaf lettuce, shredded
Sliced jalapeños
Sour cream

Directions:
Preheat the oven to 325 degrees F.
For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine.

Chicken Tacos

Ingredients:

chicken stock

cloves garlic, smashed

ground cumin

chili powder

paprika

salt

Pepper 

Red pepper flakes 

Jalapeños peppers

Ketchup 

Olive oil 

boneless, skinless chicken breasts 

Directions:

Place the stock, garlic, cumin, chili powder, paprika, salt, pepper,  jalapeños, ketchup, red pepper flakes, olive oilin the bowl of a 4-quart or larger slow cooker and stir to combine. Add the chicken breasts.

Cover the slow cooker with the lid. Cook until the chicken is tender and registers an internal temperature of 165°F, on low for 4 to 5 hours or on high for 2 to 3 hours.

While the chicken is still warm, transfer it to a cutting board or large plate and use 2 forks to shred the meat

For the toppings:
Serve with the grated cheese, diced tomatoes, sliced jalapeños, sour cream,  and shredded lettuce.

Fresh lime.

http://www.foodnetwork.com/recipes/ree-drummond/beef-tacos-2632842

Queso Fundido with Chorizo

I get this all the time in our favorite Mexican restaurant and I thought I’d make it.  Here it goes!

Ingredients

• Vegetable oil, for oiling the baking dish
• 6 links chorizo sausage, casings removed
• 1 onion chopped onion
• 1 large clove garlic, minced
• 2 cups grated Oaxaca, mozzarella cheese, or Monterey Jack cheese
• 2 jalapeños peppers
• Salsa

IngreDirections

Preheat the oven to 425 degrees F.

Oil a 3 or 4 cup ovenproof baking dish. In a dry medium skillet, sauté the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the jalapeños, onions, and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine. Put half of the cheese in the baking dish and sprinkle with half of the chorizo mixture and salsa. Repeat with the remaining cheese and chorizo mixture and salsa. Bake until the cheese is bubbling, about 20 minutes.

Salsa for taste.

http://www.foodnetwork.com/recipes/marcela-valladolid/queso-fundido-with-chorizo-recipe-2120342

Raspberry Lemon Pinwheels

My friend told me about this recipe.  I made it slightly different.

2 sheets of puff pastry
1 (6 oz) container of fresh raspberries
1/2 stick of butter at room temperature
1 lemon, the zest and juice

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper (for easy clean up) and lightly spray with cooking spray.

Defrost two rectangular sheets on a baking sheet that is floured. Set aside.

In a bowl, mash your raspberries and butter with a potato masher or big spoon.  Add in about half a  tablespoon of lemon zest and then a tablespoon of lemon juice.

Spread your raspberry mixture down the center of your rectangle.  Roll the dough starting with one of the short ends to form a log.  Once your dough is a log, slice it into 8 pieces and place them on the baking sheet.

Bake your pinwheel shaped rolls 12 to 14 minutes

Blueberry Lemon Cake

Just baked this treat tonight and bringing it over my mom's house for mother's day.

Blueberry Lemon Cake

Ingredients:

2 large eggs
1 cup (210 grams) granulated sugar
1 cup (8oz) sour cream
½ cup light olive oil or vegetable oil
1 tsp vanilla extract
¼ tsp salt
2 cups (260 grams) all-purpose flour*
2 tsp baking powder
1 medium lemon (zest and juice), divided
½ Tbsp corn starch
16 oz (450g) fresh** blueberries
Powdered sugar to dust the top, optional
Instructions

Prep:

Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat Oven to 375˚F.
How to Make Blueberry Lemon Cake:

Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 min, or until light in color and thick.

Add 1 cup sour cream, ½ cup oil, 1 tsp vanilla, ¼ tsp salt and whisk on low speed until well combined.

Whisk together the 2 cups flour with 2 tsp baking powder then add to batter ⅓ at a time, whisking to incorporate with each addition. Finally, add 1 Tbsp lemon juice and ½ Tbsp zest.

Rinse blueberries and drain well. In a medium bowl, toss blueberries with ½ Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.

Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 minutes (mine was perfect at 55 min), or until a toothpick inserted into center comes out clean. Let cake rest in the pan 15-20 minutes then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar.

Coq au Vin

This recipe is good to have on a cold crisp day. This recipe came to mind during lunch hour this afternoon and I thought it mighty be good on a day like today.

Ingredients:

2 tablespoons tomato paste

2 tablespoons good olive oil

4 ounces good bacon or pancetta, diced

1/2 pound carrots, cut diagonally in 1-inch pieces

salt and freshly ground black pepper

1 yellow onion, sliced

1 teaspoon chopped garlic

1/4 cup Cognac or good brandy

1/2 bottle (375 ml) good dry red wine

1 cup good chicken stock

Bouquet garni

2 tablespoons unsalted butter, at room temperature, divided

1 1/2 tablespoons all-purpose flour

1/2 pound frozen small whole onions

1/2 pound cremini mushrooms, stems removed and thickly sliced

1 teaspoon cayenne pepper 

Directions:

In a large bowl, add chicken with wine, garlic, thyme, bay leaf and the whole parsley stems. Cover and marinate for 24 hours in the refrigerator. Remove chicken from marinade and pat dry, reserving marinade. Season chicken with salt and pepper. In a large Dutch oven, sear chicken on all sides in 2 tablespoons oil over medium heat until golden brown. Remove to a plate.

In the same pot add more oil, if needed, and saute the onions, carrot and celery until tender. Add cayenne pepper and tomato paste and cook until tomatoes turn a deep reddish brown color. Add flour and stir until incorporated then pour in reserved marinade. Stir and simmer until thickened about 10 minutes. Add chicken back to the pot and pour in enough stock to just come up the sides of the chicken but not cover it completely. Bring to a boil, then lower to a simmer and cook covered for about 1 hour or until the chicken falls off the bone.

Gently remove legs from pot and strain liquid from the solids, discarding the solids. Return chicken and strained liquid back to the Dutch oven and bring to a simmer. Heat a large saute pan with remaining 2 tablespoons oil over medium-high heat and add bacon. Cook until crispy then add mushrooms and pearl onions. Continue to cook until tender and browned. Add mixture back to the pot with the chicken. Toss the noodles with butter. Place the noodles on a serving platter or individual plates and top with the chicken. Garnish with chopped parsley and serve.

Picture of the bouquet garni:

First spice bag: parsley, bay leaf, thyme.

Second spice bag: whole pepper corns, sage, rosemary.

Picture of the mushrooms, pancetta, pearl white onions sautéed separately. 

Roman Style Chicken

This dish is flavorful with the prosciutto.  
I was successful in not overcooking the chicken.  It was tender.  Best served in summer imho.

Ingredients:

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Directions:

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

8 Cheese Pizza

As a pre-snowfall day,  I made this Focaccia/pizza.  The dough was made last night.  Light and crisp.

Ingredients:

Focaccia dough
1/4 cup of each:
Mozzarella
Asiago
Provolone
Parmesan
Romano
Fontina
Ricotta
Gorganzola

Bake focaccia for 5-7 minutes.  Remove and dress with cheese, salt, and pepper.  Drizzle with olive oil.

Butternut Squash Soup

Mike made this delicious soup.  It was quick and easy to prepare.

Ingredients:

1 Butternut squash, roasted and chopped
1 medium onion
1 stalk celery, chopped
2 carrots, chopped
2 cloves garlic,  chopped 
1/3 cup finely chopped parsley
2 tablespoons butter
2 tablespoons olive oil
1 cup chardonnay
1 quart chicken stock
1/2 cup heavy cream
Salt and Pepper to taste

Directions :

Rinse, stab, and butter the butternut squash.  Roast at 350°F for 45 minutes.

Saute vegetables in butter and olive oil until tender.  Add wine and stock.  Bring to a boil.  Lower flame and add squash.  Simmer until the squash breaks apart.  Add minced parsley and puree with an immersion blender.  Add heavy cream, salt and pepper to taste. 

Cream of Asparagus Soup with Gruyère

I've made this dozens of times.  First time with Gruyère. 

Ingredients:

1/2 stick unsalted butter
1/2 onion, chopped
1 clove garlic, crushed
Salt and freshly ground black pepper
2 pounds asparagus, ends trimmed and cut into 1-inch a pieces
6 cups chicken stock
1 pint cream, room temperature
1teaspoon rosemary
1 cup shredded Gruyère cheese

Directions:

Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Seven Cheese Ravioli with Mushroom/Shallot Cream Sauce

This recipe is easy to make, just a lot of ingredients.

For the ravioli filling:

7 ounces sheep's-milk ricotta or well-drained fresh whole cow's-milk ricotta
2 ounces Italian Fontina cheese shredded, shredded
2 ounces fresh mozzarella, shredded
2 ounces freshly grated Parmigiano-Reggiano cheese, shredded
2 ounces asiago cheese, shredded
2 ounces provolone cheese, shredded
2 ounces of mozzarella cheese,  shredded
Salt and freshly ground pepper
1 large egg, lightly beaten

Mix all together and refrigerate

Pasta dough:

Put flour and salt in a mixing bowl. Add eggs and yolks, and mix with hands or wooden spoon for a minute or so, until dough comes together. (Alternatively, use a stand mixer with a paddle attachment.) If dough seems dry or crumbly, add 1 or 2 tablespoons cold water, but only enough to keep the dough together.
Turn dough out onto a board and knead to form a ball. Flatten dough ball to a 1-inch-thick disk, wrap in plastic, and let rest at room temperature for at least 1 hour (several hours is fine).
Divide dough into 4 pieces. Knead each piece until smooth. Roll with a rolling pin or pasta machine as thinly as possible (but not quite paper-thin). Cut each sheet in half, making 8 smaller sheets, forming the sheets into retangles.  Lay the first sheet out and a small ice cream scoop, place the filling on the dough in four a five sections.  Then place a rolled pasta on top, forming circles.  Cut each of the filled and rolled pasta with a ravioli cutter.  Repeat the process unitl you have 28 - 32 raviolis.

Mushrooms cream sauce optional:

8 ounces portobello mushrooms, diced
2 shallots diced
4 tablespoons butter
4 ounces cream
4 ounces half and half
Salt and pepper

Puree the mushrooms and shallots finely.  Melt butter in a saucepan.  Saute the mixture about 5 -7 minutes on a medium flame.  Add it the cream and half and half.  Cook an additional 5 minutes,  stirring frequently.  Serve with the raviolis.

Beignets

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     Ingredients:

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   2 1/4 tsp active dry yeast 
   1 1/2 cups warm water (110 degrees F/45 degrees C)
   1/2 cup white sugar
   1 teaspoon salt
   2 eggs
   1 cup evaporated milk
   7 cups all-purpose flour
   1/4 cup shortening
   1 quart vegetable oil for frying
   1/4 cup confectioners' ssug
   Directions:
   In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
2. Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
3. Shake confectioners' sugar on hot beignets. Serve warm.

Artisan-Tuscan Bread

Made this recipe and I incorporated other ingredients to it.  I added sugar and corn meal.

3 ½ to 4 cups unbleached all purpose flour
1 3/4 teaspoons kosher salt
1/2 teaspoon yeast
1 1/2 cups water
1 tablespoon sugar

In a large mixing bowl, whisk together flour, salt, sugar, and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 - 18 hours.  Overnight works great.  Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a lightly floured corn meal or oat bran parchment paper and shape into a ball.  Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough.  dust with corn meal, cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.  

Moroccan Chicken Brochettes

Thought I'd try this new recipe I found on Bon Appetit.

Garlic Sauce

• 4 garlic cloves, finely chopped
• Kosher salt
• ⅓ cup olive oil
• 3 tablespoons plain yogurt
• fresh dill

Chicken

• 2 pounds skinless, boneless chicken thighs, cut into 2” pieces
• 2 garlic cloves, chopped
• ½ cup finely chopped fresh flat-leaf parsley
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• ¼ teaspoon crushed red pepper flakes
• Kosher salt
• Vegetable oil (for grilling)   

Garlic Sauce

Place garlic in a mortar; season with salt and pound to a very fine paste. (Alternatively, place garlic on a cutting board, season with salt, and mash with the side of a chef’s knife.) Transfer garlic paste to a small bowl and gradually whisk in oil.

Very gradually whisk yogurt into garlic mixture until emulsified. (Add too fast and sauce will break. If it does break, gradually whisk in 1 tsp. water just before serving.)

DO AHEAD: Garlic sauce can be made 6 hours ahead. Cover and chill.

Chicken

Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowl; season with salt. Cover and chill at least 2 hours.

Prepare grill for medium-high heat and oil grate. Thread chicken onto skewers. Grill, turning occasionally, until cooked through, 8–12 minutes. Serve with garlic sauce, pita bread, labneh, tomatoes, and mint.

DO AHEAD: Chicken can be marinated 12 hours ahead. Keep chilled.

Garlic Herbed Scalloped Potatoes

This is a new recipe.  Simple ingredients not too much food prep.
Recipe courstsy of Food Network Kitchen(R)

1 clove garlic, smashed
2 tablespoons unsalted butter
3 lbs potatoes
2 cups heavy cream
1/2 cup half-and-half
1 tablespoon kosher salt
Freshly ground black pepper
Chopped chives
Garlic herbed cheddar cheese
Pinch nutmeg

Preheat the oven to 350 degrees F. Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish and let it dry. Reserve the remaining garlic. Rub the butter around the inside of the dish. Reserve the remaining butter.

Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices).

In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly.

Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Remove from the oven and let cool for 10 minutes before serving.