Labels: Books on food, Breads and pastries
Who doesn't love the yummy boursin spread? Well, here's a simple way to do it yourself, use your summer herbs, and not fork over $7 for a great appetizer!Labels: Dips and Appetizers
Labels: Main Dishes
Labels: Salads and what you can dress them in, Sides
Labels: Sweet tooth
| 1 pork tenderloin (16 to 20 ounces) 1/4 cup olive oil Flour for coating, liberally seasoned with salt and pepper Sauce: 1/2 cup dry, white wine Juice of 1 lemon 1 lemon quartered Minced fresh parsley leaves for garnish |
Labels: Main Dishes
Labels: Main Dishes, Salads and what you can dress them in
Labels: Recommendations
Labels: Salads and what you can dress them in
Labels: Main Dishes
To all of you asking for crock pot recipes.....Labels: Main Dishes
Preheat oven to 200°F. Place meat in a large bowl. Sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in a large nonreactive soup kettle; add meat to pan in two batches (if needed.) Brown meat on all sides, about 5 minutes per batch, adding an additional 1 tablespoon oil if necessary. Transfer meat to a platter.
Add onions to pot; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté for about 30 seconds longer. Stir in flour and cook until lightly colored, 1 to 2 minutes. Stir in wine, scraping up any browned bits that may have stuck to pan. Add chicken broth, bay leaves and thyme; bring to simmer. Add meat and return to a simmer. Cover and place in oven, and simmer until meat is just tender, 2 1/2 to 3 hours. (Stew can be cooled at this point, covered and refrigerated up to 3 days.)
Before serving, bring 1 inch water to a boil in a steamer pot. Place carrots in steamer basket and lower into pot. Steam until just tender, about 6 minutes.
Add steamed carrots and uncooked peas to fully cooked stew; cover and let stand to blend flavors, about 5 minutes. Stir in parsley, adjust seasonings and serve.
Labels: Main Dishes
Labels: Dips and Appetizers
One of my favorite winter fruits to work with is pineapple. Sweet, juicy pineapples are almost always available. I slice the pineapple and roast it for just 10 minutes, then top it with a strawberry sauce made with frozen berries. It’s a delicious combination and could just as easily be served at a Sunday breakfast or brunch. It also happens to be fat-free.
To make it a little more indulgent, add a scoop of nonfat or low-fat frozen yogurt.
Frozen strawberries are less expensive and better-tasting than the strawberries shipped in from warmer parts of the world. Cooking the berries gives them a deep, wonderful flavor. The sauce is easy to prepare and can even be made a few days in advance. It makes a wonderful topping for yogurt, cottage cheese and pancakes.
Refrigerate any leftover sauce for up to 1 week.
6 servings
Preheat the oven to 425 degrees.
Combine the strawberries, sugar and water in a 2-quart saucepan over medium heat; cover partially so the saucepan lid is slightly ajar. Cook until the berries thaw, then uncover and cook until the berries are soft, allowing the mixture to maintain a low boil. In all, the process will take about 25 minutes.
Combine the lemon juice and cornstarch in a small bowl, then add to the saucepan, stirring until the mixture comes back to a low boil. Remove from the heat and let cool for 10 to 15 minutes.
While the sauce is cooling, line 1 or 2 large rimmed baking sheets (depending on the size of the pineapple) with parchment paper or aluminum foil.
Lay the pineapple slices on the prepared sheet(s) in a single layer, then roast in the oven for 10 to 15 minutes, until any excess liquid has evaporated and the slices look dry. (They should not be brown.)
Use a large spoon to mash the cooled berries against the sides of their saucepan to form a slightly chunky sauce. Add the vanilla extract; taste and add sugar as needed.
Divide the pineapple slices among individual plates. Spoon about 3 tablespoons of the sauce down the center of the slices and serve warm.
Labels: Sweet tooth
While I love the internet and blogs, nothing beats a good cookbook in your hand. I love sitting down in front of my shelf of cookbooks and looking through for ideas. Plus, you don't use more printer paper at your desk! Forget how to best bake a potato? Pull out the Better Homes and Garden standard. Need a casserole? Turn to the good ole church cookbooks from the South. Cooking your first Thanksgiving turkey? Let Julia Child hold your hand through the process. So, if you're wanting to make a wish list of great cookbooks that someone could buy you for Christmas, here are a few that I would suggest!
Labels: Books on food
Labels: Sweet tooth
I'm always looking for simple recipes that I can make ahead of time. This is great to prep in the afternoon, cover with foil and slide in fridge, and then just roast in the oven later in the evening when you need dinner ready. A great way to use those chickpeas in your pantry, and it was even better the next day for leftovers.
Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.
(from Bon Appétit | May 2008)Labels: Main Dishes
Labels: Food Places
Preheat oven to 400°. Whisk together first 4 ingredients in a large bowl. Add squash and potatoes and remaining ingredients, and toss to coat. Place vegetables in a single layer on a shallow baking pan, and roast at 400°, turning once, for 50 to 55 minutes or until tender and light golden brown around the edges. Serve immediately or at room temperature.
Labels: Sides
Labels: Breads and pastries
Labels: Food Places
I took my first ever cooking class (other than some 4-H classes in elementary school) this past weekend. It was awesome. Call it, a birthday present to myself, I suppose. And all thanks to a dear friend, Cathy, who is an assistant at the school. For those of you in the DC area, I highly recommend taking a class. It was worth every cent.Labels: Food Places, Salads and what you can dress them in
3/4 cup light sour cream
1 teaspoon Worcestershire sauce
3/4 teaspoon seasoned salt
3 cups fresh corn kernels (about 5 ears) You can use raw corn or cook for 2 to 3 minutes before slicing off the cob.
1 cup chopped red or green bell pepper
1 cup chopped green onions
Labels: Sides
WHOLE WHEAT CINNAMON ROLLS
1 1/2 packages dry yeast (about 3 1/4 teaspoons)
3/4 cup warm fat-free milk (100° to 110°)
1/4 cup warm water (100° to 110°)
1/4 cup butter, softened
1/4 cup honey
1/2 teaspoon salt
1 1/2 teaspoons fresh lemon juice
1 large egg
1 large egg white
2 1/2 cups all-purpose flour, divided
1 1/2 cups whole wheat flour
Cooking spray
Filling:
1/4 cup packed brown sugar
1 1/2 tablespoons ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup raisins (I use golden raisins)
Glaze:
3/4 cup powdered sugar, sifted
3/4 teaspoon vanilla extract
5 teaspoons fat-free milk
To prepare filling, combine brown sugar, cinnamon, and nutmeg; sprinkle over dough, leaving a 1/2-inch border. Sprinkle raisins over dough, pressing gently into dough. Roll up rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam to seal. Cut the dough into 16 rolls. Place the rolls, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.
Preheat oven to 375°.
Uncover rolls. Bake at 375° for 22 minutes or until lightly browned. Cool in pan on a wire rack.
To prepare glaze, place powdered sugar and vanilla in a small bowl. Add 5 teaspoons milk, 1 teaspoon at a time, stirring to form a thick glaze. Drizzle glaze evenly over rolls.
From Cooking Light, June 07
Labels: Breads and pastries
Provence offering of spices
Labels: Food Places
Note: don't toss the egg yolks. Vanilla Cream filling will call for those to be used.
1 (12-oz.) box vanilla wafers, divided
1/2 cup butter, melted
2 large bananas, sliced
Vanilla Cream Filling (see below)
4 egg whites
1/2 cup sugar
2. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.
3. Arrange banana slices evenly over bottom of crust. Prepare Vanilla Cream Filling, and spread half of hot filling over bananas; top with 20 vanilla wafers. Spread remaining hot filling over vanilla wafers. (Filling will be about 1/4 inch higher than top edge of crust.)
4. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves. Spread meringue evenly over hot filling, sealing the edges.
5. Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven, and let cool 1 hour on a wire rack or until completely cool. Coarsely crush remaining 10 vanilla wafers, and sprinkle evenly over top of pie. Chill 4 hours.
3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 teaspoons vanilla extract
Labels: Sweet tooth
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Labels: Recommendations
Labels: Recommendations, Sides
I get in "ruts" and make the same thing over and over again. This is a rut right now, but oh what delicious spring side dish.Labels: Sides
1 1/2 cups chopped fresh pineapple
1/2 cup chopped sweet onion
1 teaspoon chopped thyme
1 teaspoon distilled white vinegar
1 teaspoon fresh cilantro, chopped
2 (1-inch-thick) boneless pork loin chops
2 tablespoons olive oil
2 tablespoons dark rum
Toss together pineapple, onion, thyme, vinegar, cilantro, and 1/4 teaspoon salt. (I also added one shake of ground red pepper.)
Pat pork dry; sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Heat oil in a large heavy skillet over medium-high heat until it shimmers, then sauté pork, turning once, until well browned and just cooked through but still juicy, 6 to 10 minutes.
Transfer pork to plates. Add pineapple mixture and rum to skillet and sauté, scraping up brown bits, 1 minute. Serve pork with relish.
Labels: Main Dishes
Labels: Recommendations
Labels: Salads and what you can dress them in
Labels: Dips and Appetizers
Labels: Recommendations
Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
from Barefoot ContessaLabels: Main Dishes
Labels: Books on food
Labels: Salads and what you can dress them in
I try not to reveal my intense love of chocolate on this blog. But just looking at this recipe again, I had to run downstairs and break off a piece of dark chocolate. 6 large eggs, separated
12 tablespoons sugar
2 teaspoons vanilla extract
Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
Labels: Sweet tooth
A perfect way to start February...a deep chill in the air (but not the raw cold that inhabited January), rain that rushed through the gutters along the street reminding me that spring will come, and a fire at home. My confession: I'm making the carrot soup again right now. Get ready, I might start a slight obsession with cilantro. I have no new recipes to share right now; however, after tomorrow night (I'm cashing in my Christmas present from my husband and going to a restaurant that I've been lusting for since before it opened) I'm hoping that my palate will be invigorated.Labels: Recommendations
Labels: Soup
Labels: Food Places
Pour olive oil in skillet over medium-high. Add rice and garlic; sauté 2 minutes or until rice is lightly toasted. Add 1 cup water, broth, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender.
Remove from heat. Let stand 5 minutes (or so) before stirring in freshly ground pepper andLabels: Sides
Labels: Recommendations
Labels: Sweet tooth
Labels: Recommendations
Labels: Main Dishes
Labels: Food Places
Labels: Dips and Appetizers, Soup
Labels: Main Dishes
Labels: Soup
Labels: Breads and pastries
This is quickly becoming one of my favorite cookbooks. It includes great tips all throughout!
The Gourmet’s Shop Apple Bread
Dough
2 cups warm water
2 tbsp. Instant yeast
½ C (4 ounces) unsalted butter, melted
2 tablespoons apple juice concentrate (optional)
1 tsp. Vanilla
2 eggs
1/3 C sugar
1 ¼ tsp. Salt
¼ tsp cinnamon
5 to 6 cups bread flour
Filling
5 to 6 large apples (I used McIntosh), peeled or unpeeled, cored and diced (about 4 to 5 cups)
½ C fresh or dried cranberries
¾ C sugar
1 ½ tsp cinnamon
1. Hand whisk the water and yeast together in the bowl of an electric mixer and let stand for 2 to 3 minutes to dissolve yeast. Stir in the butter, apple juice, vanilla, eggs, sugar, salt, cinnamon, and 5 cups of flour. Mix to make soft mass. Turn on mixer (with dough hook) on the lowest speed of the mixer for 8 to 10 minutes, gradually adding more flour as required until a soft and elastic ball of dough is formed. Turn the dough onto a lightly floured surface and form into a ball. Spray a large bowl with nonstick spray, and place the dough into the bowl. Place either wax paper over the bowl or the bowl inside of large plastic bag. Put in a warm (free from drafts) place, and let rise for 30 to 45 minutes, or until almost doubled.
2. Gently deflate the dough. Spray the top with nonstick cooking spray and return to the bowl. Cover again and let rest for 20 minutes. Meanwhile, mix together the filling by tossing together ingredients.
3. If you are going to use 2 loaf pans (instead of one very large loaf pan) separate the dough into 2 balls and roll the dough out on a lightly floured surface into a circle. Press ¼ of the filling onto each circle (as seen in the photo.) Fold the dough over to completely cover the apples. Flatten the dough with a rolling pin to distribute the apples, and then press the remaining filling into the top of the dough. Fold the dough over again and pinch the edges to seal. (Dough will be bulky and some apples may push through, which is fine.) Shape the dough into an oblong, flat roll and place into loaf pans that have been sprayed with nonstick cooking spray. Let rise for 30 to 50 minutes, covered, in a warm place.
4. Preheat oven to 350. Bake for 35 to 45 minutes, or until well browned. Sprinkle with coarse sugar and sprinkle lightly with cinnamon.
Some side notes....
**If you are an owner of a Kitchen Aid mixer, this is an excellent use of that machine! Simply put on your dough hook, and you can leave the mixer "kneading" for 8-10 minutes.
**When the recipe calls for bread flour, it means bread flour. :) Highly recommend King Arthur.
**You may substitute active dry yeast for instant yeast, but allow for a slightly longer rise period.
Labels: Breads and pastries
