What's Cooking with Jean

New Site!

2009-08-21T14:49:00.001-04:00

http://whatscookingwithjean.wordpress.com/

Mark Bittman's Banana Bread

2009-08-21T13:29:00.005-04:00

Yes, yes, I know. The rage is Julia Child. I did love the movie. But this cookbook has simplified my life in the kitchen and kept my love affair with food alive. Oddly enough, it was dwindling. Blame it on a newborn, hormones or this city. You can thank my sister.

Even though it doesn't have yogurt OR buttermilk, I present to you my new favorite banana bread recipe.

Mark Bittman’s Banana Bread

8 tablespoons butter, plus some for greasing the pan (I suggest unsalted)
1 1/2 cups all-purpose flour
1/2 cup wheat flour
1 teaspoon salt
1 1/2 teaspoons baking powder
3/4 sugar
2 eggs
3 very ripe bananas, mashed with a fork until smooth
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts
1/2 grated dried unsweetened coconut

Preheat the overn to 350 degrees F. Grease a 9×5 inch loaf pan.

Mix together the dry ingredients. Cream the butter and beat in the eggs and bananas (I just used a whisk). Stir this mixture into the dry ingredients; do not mix more than necessary. Gently stir in the vanilla, nuts, and coconut.

Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. A toothpick inserted in the center of the bread will come out fairly clean, but banana bread is excessively moist compared to other breads. Do not overcook.

Boursin-like cheese spread

2009-08-21T13:23:00.004-04:00

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!

8 oz. softened cream cheese
1 T lemon juice
½ tsp garlic powder
fresh basil, dill weed, & parsley chopped
½ tsp freshly ground pepper
½ tsp celery salt

Use mixer or food processor to blend well.

Pork Tenderloin with Tomato-Peach Compote

2009-08-07T17:22:00.003-04:00

another from Gourmet | July 2009
an amazing use of tomatoes and peaches!
you can also grill the pork, instead of roasting. I preferred browning then roasting.

4 garlic cloves
1 tablespoon chopped peeled ginger
1 teaspoon curry powder
2 (3/4-pound) pork tenderloins
2 tablespoons vegetable oil
1 medium onion, chopped
3/4 pound tomatoes, cut into 1-inch pieces
1 peach, chopped
2 teaspoons chopped thyme
1 teaspoon sugar (optional)

Preheat oven to 425°F with rack in middle.

Mash garlic, ginger, curry powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a paste. Rub all over pork.

Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Brown pork on one side, about 5 minutes, then turn over and transfer skillet to oven. Roast until an instant-read thermometer inserted into thickest part of meat registers 145 to 150°F for juicy meat, 10 to 12 minutes. Let pork rest, uncovered, on a cutting board while making compote.

Add onion to skillet (handle will be very hot) and sauté over medium-high heat until softened, 5 to 7 minutes. Add tomatoes and peach and sauté until just softened, 3 to 4 minutes. Stir in thyme and, if desired, sugar.

Slice pork and serve with compote.

Green Beans with Sweet Onion Vinaigrette

2009-08-07T17:19:00.000-04:00

from July 09 Gourmet

1 cup finely chopped sweet onion
1 tablespoon red-wine vinegar
1 tablespoon grainy Dijon mustard
2 1/2 pounds green beans, trimmed
2 tablespoons extra-virgin olive oil
1/3 cup finely chopped flat-leaf parsley

Stir together onion, vinegar, mustard, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Marinate about 10 minutes.

Meanwhile, cook beans in a large pot of well-salted boiling water, uncovered, until just tender, about 6 minutes. Transfer to a large ice bath to stop cooking. Drain and pat dry.

Whisk oil and parsley into onion mixture, then toss with beans.

NOTE:
Beans can be cooked 1 day ahead and chilled in a sealable bag. Bring to room temperature, then toss with vinaigrette just before serving.

Cold summer pie

2009-08-07T17:18:00.003-04:00

This has become a summer favorite--my mom's friend, Ann, made this recipe up years ago.

Pie Crust:
1 ¼ C flour
1 tsp. sugar
½ tsp. salt
1 C slivered almonds
1/3 C oil
3 to 4 tbsp. water

Combine all and press into a 9” glass pie dish. Flatten with hands and press into sides. Bake at 375 for 10-15 minutes (until beginning to brown.) Cool completely.

Glaze:
1 C sugar
3 tbsp. cornstarch
1 C water
¼ C (1/2 box) lemon jello
4 to 5 cups of sliced peaches and whole blueberries

Bring sugar, cornstarch and water to boil. Remove from heat. Stir in jello. Let mixture cool. Add sliced fruit. Put the fruit/jell mixture into cooled crust and refrigerate. Serve with whipped cream or Cool Whip.

Pork Medallions with Lemon and Parsley

2009-06-05T11:53:00.002-04:00

a delicious, simple use of pork tenderloin. I used two pork tenderloins and used more wine (probably 1 Cup)--the result was great leftovers and more sauce!

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

Cut the tenderloin into 1/2-inch-thick slices (medallions) and pound gently (using a flat rolling pin, back of a skillet or meat mallet) between two sheets of waxed paper.

Preheat oven to 200 degrees F. Also, pre-heat large skillet over medium heat with olive oil; when skillet is ready (a pinch of the flour mixture will sizzle), dredge the medallions, one at a time, in the flour mixture and place them in skillet. Cook them over high heat for about 5 minutes per side or until the internal temperature of pork is 160 degrees F. Be careful not to crowd the skillet. Once meat is cooked, remove it from skillet and place on an ovenproof platter. Keep the platter in oven until sauce is ready.

For sauce, pour off all of the fat from the skillet. Return the skillet to the stove and add the wine, over medium-high heat. Cook, stirring, until the wine is just about evaporated. Add the lemon juice and stir (there won’t be more than a few tablespoons. Pour sauce over the medallions and garnish with fresh, minced parsley and lemon slices.

Makes 4 servings.

from Mark Bittman

Chicken Salad

2009-04-18T11:45:00.002-04:00

4 medium chicken breasts (bone-in, skin-on or boneless breasts)
olive oil
salt and pepper
about a quarter of a medium sweet onion (or red onion if you prefer)
½ C chopped celery (2 medium stalks)
¼ C chopped almonds, toasted
¼ C chopped green or red pepper
¼ C dried cranberries or cherries
handful of chopped Italian (flat-leaf) parsley

vinaigrette:
3 tablespoons red wine vinegar
1 teaspoon dijon mustard
1/2 teaspoon salt
freshly ground pepper
1 teaspoon sugar or honey
1/4 cup olive oil

Preheat the oven to 425 degrees. Rub some olive oil over the chicken breasts and season them with salt and pepper. Roast for 25-30 minutes, depending on how thick the breasts are. The skin does not need to brown; you just want the meat to cook through. Let cool slightly, then peel away the skin (if you didn’t do skinless) and shred the meat. Drizzle the chicken with a bit of the juices from the pan, just to keep it moist.

Combine the onion, celery, peppers, cranberries, almonds, parsley, and shredded chicken in a large bowl.

Make the vinaigrette. Whisk together the vinegar, mustard, salt, pepper, and sugar. Stream in the olive oil, whisking vigorously, until combined.

Pour in the vinaigrette and toss to coat.
Refrigerate--better the next day!

This is adapted from this recipe using ingredients I had in my fridge.

Some great sites!

2009-04-14T14:47:00.003-04:00

Just thought I'd pass out some blogs/sites that I've been enjoying lately to inspire cooking....

Rarely "healthy" or light but ALWAYS delicious: The Pioneer Woman

Texas Monthly's Food index

Check out the other sites with this one, especially Apartment Therapy for any of you city dwellers

And once again, the one I use probably every other day Epicurious.com

and new to me...this

Warm Spinach-Orange Salad

2009-04-13T18:15:00.002-04:00

a delicious, simple side dish

1 package fresh spinach, stems removed
1 orange, peeled and sliced
1/4 C sliced almonds (toasted, if you prefer)
2 tbsp cider vinegar
1 1/2 tbsp orange juice
1 1/2 tbsp olive oil
1 1/2 tbsp honey

Combine spinach, orange and almonds in a serving bowl.

Bring vinegar, juice, oil and honey to a boil in a small saucepan over medium heat. Pour over spinach mixture, and toss. Serve immediately.

happy spring

2009-04-10T08:00:00.000-04:00

Crock Pot Chicken with creamy sauce

2009-02-18T16:33:00.003-05:00

This recipe is from Southern Living (November 2008) and I liked it, since it's a great 4 hour crock pot recipe, instead of the normal 8-10. (You can always keep it in the crock pot longer than 4 hours, but it's nice to make in early afternoon and then come home around dinnertime and have it waiting!)

I made brown rice and roasted some vegetables on a cookie sheet with olive oil for about 20 minutes on 400 (eggplant, squash, green peppers and onions with rosemary) and then put the chicken mixture on top of the rice and veggies when serving.

I didn't use the packet of Italian dressing mix, and instead stirred in some spices like basil, oregano, and rosemary/thyme.

* 6 skinned and boned chicken breasts (about 2 1/2 lb.)
* 2 teaspoons seasoned salt
* 2 tablespoons canola oil
* 1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
* 1 (8-oz.) package 1/3-less-fat cream cheese
* 1/2 cup dry white wine
* 1 (0.7-oz.) envelope Italian dressing mix
* 1 (8-oz.) package sliced fresh mushrooms

1. Sprinkle chicken with seasoned salt. Cook chicken, in batches, in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or just until browned. Transfer chicken to a 5-qt. slow cooker, reserving drippings in skillet.

2. Add soup, cream cheese, white wine, and Italian dressing mix to hot drippings in skillet. Cook over medium heat, stirring constantly, 2 to 3 minutes or until cheese is melted and mixture is smooth.

3. Arrange mushrooms over chicken in slow cooker. Spoon soup mixture over mushrooms. Cover and cook on LOW 4 hours. Stir well before serving.

To make ahead: Prepare recipe as directed. Transfer to a 13- x 9-inch baking dish, and let cool completely. Freeze up to one month. Thaw in refrigerator 8 to 24 hours. To reheat, cover tightly with aluminum foil, and bake at 325° for 45 minutes. Uncover and bake 15 minutes or until thoroughly heated.

Crock Pot Pork Loin by Miriam

2009-02-18T16:28:00.004-05:00

To all of you asking for crock pot recipes.....

this post by guest blogger, Miriam C. Rudolph, who finds herself a recent bride and future mother like myself :)
--------

This meat was DELICIOUS and sooooo easy. I doubled the recipe (but sliced the meat into two pieces for thorough cooking). It sounds weird (and looks weird when assembling), but the sauce cooks down and tastes neither overwhelmingly like cranberry, nor like chili.

2 pound pork loin
12 oz. chili sauce (I used 98% fat free turkey chili WITHOUT beans -- Hormel brand, I think)
16 oz. can jellied cranberry sauce
2 Tbsp. brown sugar

Place pork loin in slow cooker.
Mix together chili sauce, cranberry sauce, and brown sugar. Pour over pork.
Cover and cook on high 4-5 hours, and then on low 3-4 hours. (I cooked on HIGH for 10 hours because I was gone all day, and it was great!)
Serve over rice. (we had cornbread instead)

Beef Stew

2009-01-09T13:55:00.004-05:00

I've mentioned before to check out the weekly specials at your grocery store (usually in the Wednesday and Saturday papers), and this is an excellent recipe to use with beef stew meat (beef chuck) when it goes on sale. I use my dutch oven and I've cooked this both in oven and on stove. When I cooked it on the stove, I allowed it to simmer for 2 hours instead of the 2 1/2 hours in the 200 degree oven. Both were great, and I love being able to make in the afternoon and let simmer during the time leading up to dinner. I add steamed carrots and green peas and mushrooms at the end!

about 3 pounds beef stew meat, cut into 1 1/2" cubes (I usually trim excess fat)
salt
ground black pepper
2-3 tablespoons vegetable oil
2 medium-large onions, chopped
3 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup full-bodied red wine (Cabernet Sauvignon, Côtes du Rhône, Zinfandel, Shiraz)
2 cups homemade chicken broth or low-sodium canned broth
2 bay leaves
1 teaspoon dried thyme leaves
1/4 cup minced fresh parsley leaves (optional)
steamed carrots, mushrooms, green peas, etc!

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.

Sweet onion dip

2009-01-09T13:49:00.003-05:00

a simple appetizer to serve with baguettes, melba toasts, and/or veggies.
compliments of Mandy Booker!

1 C grated Vidalia (or sweet) onion
1 8 oz. cream cheese, softened
1 C Parmesan cheese, grated
1 C mayonnaise

Mix by hand and pour into a dish.
Bake at 350 for 30 minutes.

Roasted Pineapple with strawberries

2009-01-09T13:45:00.002-05:00

A delicious recipe from the Washington Post's food section this past week. I used a combination of fresh strawberries and frozen raspberries last night and even less brown sugar that the recipe calls for, and it was a delicious dessert.

------------
From Stephanie Witt Sedgwick

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

1 pound frozen unsweetened strawberries
1/3 cup brown sugar, or more to taste
1/3 cup water
3 tablespoons freshly squeezed lemon juice
2 teaspoons cornstarch
3 1/2 to 4 -pound pineapple, peeled, cored and cut crosswise into 1/4- to 1/2-inch thick slices to yield about 1 pound of fruit
1 teaspoon vanilla extract

Directions:

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.

Cookbooks for Christmas

2008-12-13T09:58:00.004-05:00

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!

The Best of BetterBaking
This is an awesome cookbook for anyone who loves to bake. I think my husband went off of a hint from his mom who suggested this book one Christmas. I especially like the section that suggests best flours, cooking gadgets, and fun suggestions.

Any Julia Child
If you pass a rare and used bookstore, stop by and browse the cooking section. I've found some great, old cookbooks there. I found an old copy of From Julia Child's Kitchen on our honeymoon in Maine, and it is becoming a favorite. Even though I had grandmothers and a mother who taught me so much about cooking, you can feel mothered by the voice of Julia Child in any of her books.

How to Cook Everything by Mark Bittman
A great present for newlyweds, or so my sister seemed to think. She says she uses it all the time.

Priceless, old family recipes

Sitting around at Christmas wondering what to talk about with your family? Take the opportunity to sit down with a grandparent and copy an old recipe. Don't let a blog take the place of their handwriting and years of tested recipes.

Gingersnaps

2008-12-12T12:10:00.004-05:00

Christmas at my house as a child meant my mother rolling out gingerbread dough and letting us cut out and decorate trays and trays of gingerbread men, women, and children. The dough, I loved. The baked cookies, I oddly never acquired a taste for. My brother, Daniel, could eat a dozen in one sitting.
But these simple gingersnaps that my mom would make...i love with a glass of milk.
A very simple cookie, no decorating needed.

NOTE: I often double this recipe.

3/4 C butter (a stick and 1/2)
1 C sugar
1 egg
1/4 C molasses
2 C flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cloves

Sift all dry ingredients together, set aside. Cream butter and sugar. Add egg and molasses. Add dry ingredients and mix. Form 1" balls and roll in a dish of sugar (about 1/4 C.) Place on ungreased cookie sheet. Bake at 375 for 10-12 minutes.

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

2008-12-03T09:26:00.003-05:00

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.

1/4 cup extra-virgin olive oil

4 garlic cloves, pressed
1 tablespoon smoked paprika (or regular paprika)
1 teaspoon ground cumin
1/4 to 1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided

Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.

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)

Matchbox set to open this weekend!

2008-12-03T09:23:00.002-05:00

For all of you locals, this is exciting news! Matchbox is set to open this Friday on Barrack's Row!

Cider Roasted Winter Squash

2008-10-20T13:53:00.003-04:00

This is becoming a favorite way to roast veggies. The vinegar provides a great kick. The original recipe from Cottage Living calls for acorn squash, but I've been doing all butternut squash and sweet potatoes.

1/4 cup apple cider
2 tablespoons apple cider vinegar
3 tablespoons olive oil
3 tablespoons unsalted butter, melted
4 small sweet potatoes (peeled and cubed)
1 small butternut squash (halved, seeded, and cut into 2-inch wedges)
4 sprigs fresh thyme
Sea salt
Freshly ground pepper

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.

Mary's Pizza Dough

2008-10-20T13:47:00.000-04:00

1 ounce fresh bakers yeast
1 tablespoon of 100% maple syrup
1 cup of warm water (110 to 115 degrees)
3 cups of white flour
1 tablespoon of sea salt
1 tablespoon of extra virgin olive oil

Preheat oven to 500 degrees. A pizza stone works best for cooking the pizza. Place the pizza stone in the oven on the very bottom rack.

Crumble yeast in a small bowl then add ¼ cup of warm water and maple syrup. Stir together and let sit for 5 minutes.

Put flour and salt in a kitchen-aid mixer with dough hook attachment. Give the mixture a quick spin to mix the flour and salt. Pour in yeast mixture, remaining warm water (3/4 cup) and oil.

Spin on low until the flour and liquids come together. Put the ball of dough in a large bowl and cover with a few drops of olive oil to prevent a skin from forming. Cover with a dish towel and leave in a warm place for 30 minutes.

Roll out dough on a floured surface; you can use your hands or a rolling pin. Put toppings on the pizza and bake for 15 minutes at 500 degrees.

The Kitchen

2008-10-19T18:42:00.000-04:00

BEFORE

AFTER

3 months later....here I am.

2008-10-19T11:15:00.001-04:00

Ahhh! I was just visiting a friend’s blog and noticed she had a link to What’s Cooking with Jean and underneath it was the phrase “2 months.” I then realized that lets her know how long ago it was that I have posted! And then I counted, it’s been 3 months technically. SO sorry! My newlywed sister also called begging for a change from the long posted vinaigrette recipe.

So folks, here’s the confession and revelation. The past 3 months pulled us through a chaotic, crazy house renovation (including gutting our kitchen), an additional job title at the school where I teach, the first days of school, AND my first trimester of pregnancy. I’m nearly 15 weeks pregnant, so I have not only been kitchen-less but also quite sick.

Probably way more information than you wanted, but honestly, this has revolutionized “What’s Cooking with Jean.”

But I’m back. With new tastes and some new recipes. Oh, and yes, a new kitchen. New kitchens are great things, but the basics haven't changed to what happens to get a meal on the table! And no matter what, dishes still have to be washed.

yes, another vinaigrette

2008-07-21T12:37:00.005-04:00

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.

the menu: salade nicoise, seared salmon with braised leeks & fines herbes beurre blanc and creme brulee

and what do I have to share with you? yes, the vinaigrette. Don't get me wrong, the entire menu was amazing. But beurre blanc sauce calls for 2 sticks of butter, and I'm struggling to pass along such fat. Maybe I'll just save that for special occasions. But the vinaigrette was heavenly.
The chef insisted on three things:
1) a very slow, steady stream (no compromises) as you whisk in the olive oil. Droplets even.
2) that we experiment with all salt and pepper measurements.
3) 3 parts oil to 1 part vinegar

Here's the adapted recipe. Store in glass jar in refrigerator and shake vigorously before serving.

1 tablespoon wine vinegar
salt
Mix the salt into vinegar to dissolve.
Then add
1 tablespoon finely minced shallot
1 tablespoon Dijon-type mustard
1 tablespoon freshly squeezed lemon juice
Slowly whisk in 1/2 - 2/3 cup of olive oil (by droplets even) to form a smooth "emulsion." Toss in freshly ground pepper.

Fresh Corn Salad

2008-07-21T12:24:00.004-04:00

I'm going to try to make up for the lull in posts for any of you out there that might be following this blog. I could use my sister's wedding as an excuse, some summertime trips or being mid-kitchen renovation (we're gutting it and starting from scratch!), but I've also just been lazy about posting. Send me any requests for particular types of food.

I hope you can enjoy this fresh corn salad with all the summer produce. It's an awesome side dish with grilled meat!

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

Combine first 3 ingredients in a large bowl. Add corn and remaining ingredients, stirring to combine. Cover and refrigerate at least 2 hours before serving.

whole wheat cinnamon rolls

2008-06-20T13:57:00.007-04:00

These are so yummy, I made the recipe 3 times in a week! And yesterday when I made them, I had six 4 & 5 year olds with me. So they are kid-tested and a really fun thing to make with kids. Think about how fascinating it is to find out how the cinnamon gets swirled in the dough!! :)

Note: Butter has to be softened. Doesn't work if you compromise on this.

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 dough, dissolve yeast in warm milk and 1/4 cup warm water in a large bowl; let stand 5 minutes or until foamy.

Add butter and next 5 ingredients (through egg white); stir well. (I use a whisk.) Lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups all-purpose flour and whole wheat flour, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; roll into a 16 x 12-inch rectangle on a floured surface. Coat surface of dough with cooking spray.

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

France

2008-06-06T14:49:00.004-04:00

Provence offering of spices

A little late in posting, but a journey through Italy and France was a delight a few months ago. Here are some of the delicious photos from France to inspire us all to celebrate food.

Banana Pudding Pie

2008-06-06T13:03:00.003-04:00

Banana slices are about the only healthy component, but this is a delicious summer pie! I grew up with an aversion to bananas and definitely to banana pudding. But my first bite of a fresh banana in Rwanda changed that. And leave it to Southern Living to change my opinion about banana puddings!

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

1. Set aside 30 vanilla wafers; crush vanilla wafers (I put them in a ziploc bag and used meat mallet. You could pull out food processor too.) (you should end up with about 2 1/2 cups.) Stir together crushed vanilla wafers and butter until blended. Firmly press on bottom, up sides, and onto lip of a 9-inch pieplate.

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.

VANILLA CREAM FILLING

3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 teaspoons vanilla extract

Whisk together first 5 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla. Use immediately.

DC places: Hill's Kitchen

2008-06-05T16:51:00.003-04:00

So between the opening of a new Harris Teeter and now this awesome store in our neighborhood, I am pretty excited. Check out Hill's Kitchen
at 713 D Street SE
and you can read more about it, since the Washington Post already gave it a shout-out in their Food section this week!

new, favorite kitchen tool: the garlic twist

2008-06-03T20:53:00.003-04:00

The Garlic Twist...

If your local kitchen store carries this, it is worth every penny. So much better than a press.

30 ways to be a good guest

2008-05-22T23:28:00.001-04:00

Next time you're headed to a bbq, and you offer to bring a dish and then panic...
Check this out!

Cast Iron Vegetables

2008-05-22T22:57:00.003-04:00

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.

Preheat oven to 400 as you slice any combo of vegetables (squash, red potatoes, mushrooms in photo.) Prepare cast iron skillet by pouring olive oil to coat the skillet. Heat oil on medium high heat and add a few cloves of minced garlic. Saute for a minute or two. Add vegetables, pepper, fresh herbs, and salt to skillet and toss to coat with oil. I allow vegetables to "brown" slightly (4 to 5 minutes) then slide in the preheated oven until vegetables reach your desired tenderness (usually about 10 minutes).

[ Onions, zucchini, red potatoes, mushrooms, peppers, squash, eggplant...all work well!]

Pork Chops with Pineapple Relish

2008-05-22T22:53:00.002-04:00

I made this a couple of weekends ago visiting my parents as a little mother's day treat for my mom...wonderful dish to welcome summer!

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.

Pantry Predicament

2008-04-30T09:27:00.003-04:00

I think there are two responses to reading a new recipe.
you scan a recipe.
you notice it has more than 4 ingredients.
you:

#1 go buy every ingredient and end up using it once (maybe twice) and then you have 25 different vinegars, 7 different mustards in your fridge, and 9 different opened boxes of rice and flour products.
OR
#2 you throw your hands in the air and say "this is why I will continue to make my 6 favorite dishes until I die!"

If money grew on trees and I had endless pantry space, I would always be a #1. But I think we should find a balance. I have contemplated studying this further and contracting myself out to houses across the nation as a "pantry stocker expert." Until then, I'll offer from our Food Section this morning, a feature article about what to do with "the biggest pantry -clogging culprits."
In the article was a GREAT resource that I wanted to pass along about spices:

How do you know how old they are? Your nose can often be your guide, but some spice companies are also stepping in to help you analyze and decide. At www.spicecheckchallenge.com, McCormick lets you enter a code from old spice jars that can help you decipher their use-by date. (It also offers other clues: Unless it's black pepper, any McCormick spice in a tin jar or with "Baltimore, MD" on the label is at least 15 years old.) At www.spiceislands.com, Spice Islands lets you register any of that company's products and then get recipe ideas plus an email reminder when that spice is set to expire.

Strawberry and Fresh Mozerrella Salad

2008-04-29T20:41:00.003-04:00

No "recipe" but a salad suggestion...
lettuce + strawberries + fresh mozzarella with balsamic

dried mangoes meet black beans

2008-04-29T18:41:00.004-04:00

Having recently discovered the joy of dried mangoes has been a delightful addition to my life.

my old stand-by when unexpected friends stop by has been a simple dip since I usually have the ingredients on hand...and I tossed in a handful of dried mangoes this weekend and viola! Here you have it.

1 can black beans
1 can corn (drained)
1 can diced tomatoes (Rotel, if I have it) or fresh tomatoes, diced
1 tsp cumin
ground red pepper (a few shakes to a 1/2 tsp...it's up to your taste)
2 tablespoons red wine vinegar
a quick pour of Italian dressing
(I add fresh cilantro when I have it)
and toss in dried mangoes

serve with chips.

WEDNESDAYS!

2008-04-09T09:20:00.004-04:00

yes, it's Wednesday. I've never embraced the term "Hump Day" not to mention, I've never embraced living for the weekend. And just in case you didn't know, Wednesdays are quite a big day in the world of food. why you ask?

1) weekly specials...for those of you on a budget, and really who shouldn't be on a budget?...Check out the weekly specials at your favorite grocery stores on Wednesday mornings. (Either in your newspaper inserts or online.) Almost every store runs their sales Wednesday - Tuesday evening. Have you ever been grocery shopping on Tuesday night and wondered why pickings are slim? I like to check various stores' prices on Wednesday morning for meat and produce and get some ideas for what fun meals are in store. It's better than wandering around the stores letting random cravings guide your buggy.

2) the Food section! The food section is printed on Wednesdays of almost every major newspaper that I know. Recipes, restaurant reviews, food happenings in your area, the list goes on! That also means that the NY Times food section's online clips (like The Minimalist) gets posted on Wednesday mornings.

Grown up Mac and Cheese

2008-04-05T15:01:00.002-04:00

Dinner with our friends, Jesse and Kristen, this week provided a delicious meal thanks to Kristen. She served this with a mixed salad and asparagus w/ baby tomatoes.
Here's a great recipe for all those men who love mac and cheese...

4 ounces thick-sliced bacon
Vegetable oil
Kosher salt
2 cups elbow macaroni or cavatappi
1 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
3 ounces extra-sharp Cheddar, grated
2 ounces blue cheese, such as Roquefort, crumbled
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
2 slices white sandwich bread, crusts removed
2 tablespoons freshly chopped basil leaves

Preheat the oven to 400 degrees F.

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 Contessa

Why nothing has been cooking with Jean

2008-04-04T09:37:00.001-04:00

My new inferiority complex has kept me from posting. Sure, I’ve been busy and out of the country for a couple of weeks, but honestly I have become slightly obsessed with everything I do not know about sausages in their casings, brining meat, wine, truffles and Gruyere. This is a force trying to wreak havoc on what I enjoy and love. No doubt about it.

As mentioned in the last post, books on food haven’t help. They’ve hindered. Remember when you walked into college orientation as a freshman? Suddenly you were a small fish in a very big sea. Maybe you were able to avoid that feeling by going to a college the size of your high school, but then came the job market. Yes, you know that feeling. Well, I’ve been getting to know food snobs and those self-acclaimed “experts” in books, France, blogs and my local market. I could blame these influences on creating an inferiority complex, but I should confess to you that I feel inadequate now to type anything from my youthful, inexperienced, and middle class fingers.

Enter my mother and Granny. Thankfully, they didn’t let this larger world hinder them from enjoying food, teaching me how to pick strawberries, cut shortening into a bowl of flour, fry okra, cut corn delicately off the cob, peel a cantaloupe, and delight in putting a meal on the table. You should see the sheer delight plastered on my mom’s face as she puts her fork in the mound of fresh field peas topped with her homemade chow-chow or the sight of her petite frame wearing grubby clothes carefully picking baskets of green beans.

So, I must press on. In most areas of my life, I tend to focus on what I do not want to be. Materialistic, complacent, unaware of the larger world’s needs, inhospitable, predictable, unfaithful…the list goes on and on. But my April’s Resolution is to think about what I know I was made to be. More like my own mother who fights against these fears by loving and serving others and embracing the simple joys of this life.

Talking with My Mouth Full

2008-02-24T18:47:00.008-05:00

For all of you out there who have been struggling with this flu going around, I joined your company this week. The lingering sick has provided time for me to quickly plan for our trip that we leave for on Thursday, as well as finally read this book by someone from our neighborhood.

A year ago, my mother-in-law asked if this was indeed the neighborhood where we lived, after she read the book from her local library. The book is not only great press for our neighborhood ("it is very much like a village within the city"), but the recipes and words surround them are beautiful reminding me why i love this thing we called food.

From one of my favorite chapters, "An Ode to Toast"
There is an innocence and purity about toast that you turn to in times of need. You smell toast and you feel better. Let it snow. Let it get dark at 4:30. You're in a warm house, wearing fuzzy slippers and a flannel nightgown, and you're making toast. If you're really lucky, you have a shaker filled with cinnamon and sugar.

if you want her amazing recipe for "Toast," you'll have to buy the book. For now, I need to return this borrowed copy to my dear friend.

Vinaigrettes

2008-02-24T15:01:00.002-05:00

Why I Never Buy Vinaigrette

By Mark Bittman

Naturally fresh? I don’t think so. In fact, just by looking at the list of more than fourteen (I stopped counting at that point — my eyes aren’t that good) ingredients on the one-ounce container of vinaigrette dressing I was given on an airplane recently, I could tell there was little fresh or natural about the stuff.

And without dismissing every brand out there — as I’m sure some are well intentioned (though still not very good) — my belief is that there’s never a good reason to buy vinaigrette. It’s just too easy to make your own.

Vinaigrette in its purest state is acid and oil combined, with other added ingredients up for grabs. The acid is usually vinegar, but it can also be freshly squeezed lemon, lime, or other citrus juice.

The oil is most often olive, but can be any nut or neutral oil you like. Then of course, you have to choose the ratio of acid to oil, whether to emulsify or not, what other flavors to add, but pretty much any way you go with it, it’s going to be tough to hit ten, let alone more than a dozen — many of which I can’t pronounce let alone tell you why they’re in there.

I know some people are intimidated by vinaigrette. I think this comes from the belief — put out there by some chefs and cookbooks — that the only way to make it is to slowly add the oil so you don’t “break” the dressing as you feverishly whisk it. And of course, this works fine.

But you can also put all your ingredients in a jar and just shake it. Or use a blender, which works perfectly and even gives creamy results. Or, drizzle your oil over your salad and add a squeeze of lemon. At the end of the day, it’s still vinaigrette, and still better by a factor of zillions than anything you can buy. Cheaper, too, unless you start stealing these little packages from airplanes.

RECIPE

Flourless Chocolate Cake

2008-02-12T16:51:00.000-05:00

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.

This past weekend, I made a little pre-Valentine's dinner for some couples who were visiting us. We were all craving chocolate so I made this cake and garnished with a few slices of strawberries and a chocolate sauce. Kahlua, raspberries, caramel would all be nice too. I used bittersweet, and I highly recommend. This is a staple recipe to keep around when you need a nice, but simple dessert. Here's to celebrating those we love.

12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces

6 large eggs, separated
12 tablespoons sugar
2 teaspoons vanilla extract

Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil.

Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.

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.

*watch the time on this, because I think 40-50 minutes is more accurate.
*I served warm from the oven but I think this would be great made in advance.

from Bon Appétit | January 1999

gadgets

2008-02-01T17:54:00.000-05:00

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.

Until then, I thought a winter day would be a great time to share just a few favorite gadgets.

Zester wonderful for lemons, Parmesan, and ginger

Bowl keep batters in this if you're not ready to use immediately

pastry scrapper Yes, a random tool. Not sure where I got the one I have, but this one is similar. I love using this to cut bars and brownies, as well as slicing edges of crusts and biscuits when I roll them out.

Pastry blender can not remember life before this fork (thanks, mother)

Carrot Coriander Soup

2008-01-26T09:08:00.000-05:00

At first glance, you might think this is a weird combination of tastes. Carrots + cilantro (also known as coriander) + nutmeg? Yes, I assure you it's a delicious soup for these cold winter days. Introduced to me by the one and only Hannah Gilbert-Smith.

Melt 2 tbsp of butter in a pot. Add 1 large onion (chopped.) Saute with pot covered for about 10 minutes.

Add 2 cloves of garlic (minced) and one bag of carrots (sliced thinly.) Continue to saute for about 4 minutes.

Add 3 cups of chicken broth, 1 tsp of nutmeg, and 1 tbsp of cilantro.
Cover and simmer for 45 minutes.

Puree in batches through blender or with immersion blender.

Add about 1 C milk (or cream, if desired.)

DC places: Le Pain Quotidien

2008-01-18T17:46:00.001-05:00

This article got my attention earlier in the weekend, and a dear friend and I headed for lunch today. Little did I know she was driving to Le Pain Quotidien.
One of the best salads I've had in ages. Mesclun, pecans, three cheeses, and pumpkin seeds with a drizzle of pesto and fresh baked bread.
So next time you're in Georgetown....
Le Pain Quotidien
2815 M St NW

Basmati rice

2008-01-18T11:59:00.000-05:00

This is quickly becoming a staple side dish. Depending on the night, I change the "add-ins" listed below.

1 teaspoon olive oil

1 cup uncooked basmati rice (white or brown)
1 garlic clove, minced
1 cup water
1 cup fat-free, less-sodium chicken broth
1/4 teaspoon salt

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 and
1/4 cup chopped green onions
1/4 cup pine nuts, toasted
3 tablespoons grated fresh Parmesan cheese
fresh basil and/or thyme and oregano

*adapted from several Cooking Light articles

no recipe attached...

2008-01-17T16:03:00.000-05:00

No recipe. just suggestion.

My father once admonished me to stop wallowing around in self-pity, "get up, get out, sing, and do something for someone else." There's a lot of truth in those simple words.

So, if you happen to be struggling with ever changing moods, discouragement, and all of the changes of this life, take a break and do some baking with a friend. I invited my friend (who happens to be a four year old with an adorable British accent) for an afternoon of baking cookies and sipping on warm milk.

I couldn't stop smiling. My little friend ended up snoring and drooling.

Cranberry Oatmeal Bars

2008-01-15T21:00:00.000-05:00

Yes, another cranberry recipe. But I can't help passing this along. It's becoming a real favorite for just a little sweet treat but also good for an addition to a brunch or shower. The hint of orange mixed with cranberry is wonderful!
adapted from the Washington Post's December Cookie Section

• 2 cups fresh (frozen if necessary) cranberries
• 1/2 cup sugar
• Finely grated zest of 1 medium orange (about 2 teaspoons)*
• 1 1/2 cups flour
• 1 1/2 cups old-fashioned rolled oats (do not use quick-cooking)
• 1 cup packed light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into small cubes

Position an oven rack in the middle of the oven; preheat to 350 degrees. Lightly grease an 8-inch square baking pan with cooking spray, then line the pan with a double thickness of aluminum foil so that the foil extends beyond 2 opposite ends of the pan. Fold the overhang down to form handles. Lightly grease the foil with the spray.

For the filling: Combine the cranberries, sugar and orange zest in a medium saucepan; bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and cook for about 5 minutes, stirring often, until the filling has thickened and reduced to about 1 cup.

Meanwhile, combine the flour, oats, brown sugar, baking powder and salt in a medium mixing bowl. Add the butter and use your fingertips to work it into the dry ingredients until well combined; the mixture will be crumbly. Press half of the mixture firmly and evenly into the bottom of the prepared pan and spread the cooled cranberry filling on top. Sprinkle the remaining crumbly mixture over the filling and gently press into an even layer.
Bake for about 40 minutes, until the top is evenly browned.
Transfer the pan to a wire rack to cool completely.
Run a knife around the 2 inside edges of the pan to release the bars from the sides. Lift up on the foil handles to remove the bars from the pan. Using a large, sharp knife, cut into 16 bars. Cool completely before storing.

*One day when I was mid-baking, I realized I didn't have an orange in the house. I added about 2 tbsp. of Cointreau liqueur and it worked just fine keeping the hint of orange.

once again, a must watch: The Minimalist

2007-12-14T08:46:00.000-05:00

Can't recommend enough. In a world where recipes and cooking shows make cooking and life seem so complicated this guy brings sanity to it all.

Thai Ground Beef

2007-12-14T08:39:00.001-05:00

This has become one of our favorites to throw together with ground beef or turkey on those weeknights when you crave a little Thai.

a few thinly sliced green onions
about a tsp. of minced garlic
1 pound ground beef or turkey
1 teaspoon curry powder
1 cup tomato sauce
1/2 cup light coconut milk
1 tbsp. brown sugar
1/4 tsp. grated lime rind
1 tbsp. fresh lime juice
1 tablespoon Asian fish sauce (optional)

3 cups rice or noodles

Coat a skillet with cooking spray. Add onions; sauté 5 minutes. Add garlic; sauté 1 minute. Add beef; cook 7 minutes or until lightly browned, stirring to crumble. (Drain grease, if necessary.)
Stir in curry powder and tomato sauce; cook until half of liquid evaporates (about 2 minutes). Add milk and next 4 ingredients (through fish sauce); cook 2 minutes or until slightly thickened.
I serve over rice or noodles. (Sprinkle fresh cilantro if you'd like and green onions.)

DC places: Big Bear Cafe

2007-11-14T09:41:00.000-05:00

For those of you in DC, you should check out Big Bear Cafe if you're ever in the area (First and R St, NW--very close to Washington Hospital Center.) I had a delicious cup of coffee yesterday afternoon...

Great press today in the Post

and here is their website!

La Bebe Shower

2007-11-11T14:33:00.000-05:00

La Bebe Shower was produced Saturday at my home by the desire of 10 women who wanted to celebrate our dear friend (who loves all things French) and her daughter who we pray will arrive in December....

Our menu for the 40 or so women who dropped by:
Gratin dauphinois
plat des immersions assorties
Petits Pissaladières
potato leek soup
quiches
Parisian cookies
croquembouche

Potato Leek Soup

I was forced to tweak the "fancy" Martha Stewart recipe since I lacked the cheese cloth to make a bouquet garni. Here's my version:

3 small bay leaves
2 tablespoons unsalted butter
1 tablespoon olive oil
3 leeks, white and light-green parts only, cut into 1/2-inch pieces
2 shallots, finely chopped
1 pound potatoes, peeled, cut into 1/2-inch dice
1 quart homemade or low-sodium canned chicken stock
3/4 cup milk
Coarse salt and freshly ground pepper

Heat butter and oil in saucepan. Add leeks and shallots; cook on medium-low heat until very soft, about 10 minutes, stirring occasionally. Do not brown. Add potatoes, chicken stock, and top with bay leaves. Bring to a boil; reduce to gentle simmer. Cook until potatoes are very tender, about 40 minutes. Discard bay leaves.

Working in batches, pass soup through blender. Warm over medium-low heat. Slowly stir in milk and cream; season with salt, pepper, and fresh parsley. Once milk is added, do not boil. Spoon into small cups; serve hot or cold, garnished with parsley.

Black Bean Sweet Potato Burritos

2007-11-02T12:59:00.000-04:00

A mom of one of my student's passed along this delicious burrito idea! I have always loved sweet potatoes, and since I have a huge bin filled with my uncle's sweet potatoes from SC, I'm learning some fun ways to use this vegetable. And an interesting tidbit:

“The Nutritional Action Health Letter rated 58 vegetables by adding up the percentages of USRDA for six nutrients) Vitamins A and C, folate, iron, copper, and calcium), plus fiber. Sweet Potatoes topped the list with a whopping 582 points; its nearest competitor, a raw carrot came in at 434.”

3 cups of peeled and diced sweet potatoes
½ onion, chopped

Saute in large frypan in 1 tablespoon oil until just tender.
(Add apple juice as needed to prevent sticking. )

1 can of black beans
1 tsp. ground cumin
1 tsp. ground cinnamon
½ teaspoon salt
Add and cook until heated through.

8 wheat tortillas
1 ½ cups cheddar cheese (shredded)

Divide bean mixture and cheese among the tortillas and roll up. Place in a 9x13 inch baking pan. Lightly spray tops of burritos with cooking spray or olive oil.

Cover pan with foil (I didn't do and they were crunchy on top which we loved)
and bake at 350 F for 20-25 minutes. Garnish with sour cream, salsa and fresh cilantro.

Green Pea Soup

2007-10-31T08:58:00.000-04:00

2 medium shallots, chopped
1 teaspoon olive oil
1 or 2 boiling potatoes, peeled and cut into 1/2-inch pieces
1 teaspoon salt
3 1/2 cups water
1 lb frozen baby peas (3 1/2 cups), thawed
1 tablespoon crème fraîche or sour cream, either one mixed with 1 teaspoon water

Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 2 minutes.
Add potato and salt and cook, stirring, 2 minutes.
Add water and simmer, covered, until potato is tender, about 15 minutes.
Add peas and simmer, uncovered, 2 minutes.

Purée in batches in a blender (if you'd like, you can then pour through a sieve.)
Reheat soup and season with salt and pepper.

Drizzle servings with crème fraîche.

Banana Nut Muffins

2007-10-30T22:22:00.001-04:00

a simple and tasty recipe for anyone who loves banana bread...

1 cup all-purpose flour
1 cup whole wheat flour
2/3 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup mashed ripe banana (about 2 bananas)
3/4 cup milk
3 tablespoons canola oil
1/2 teaspoon vanilla
1 large egg
1/4 cup chopped walnuts or pecans, toasted

Preheat oven to 375°.

Combine flours and next 4 ingredients (through salt) in a large bowl; make a well in center of mixture. Combine banana and next 4 ingredients (through egg) in a bowl; stir well. Add to flour mixture. Stir just until moistened; fold in nuts. Spoon batter into greased muffin cups.

Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean.

The Gourmet Shop's Apple Bread

2007-10-09T19:24:00.000-04:00

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.

Grilled tuna with herbed aïoli

2007-09-08T18:17:00.000-04:00

If you don't like tuna (or don't want to go to the hassle of buying fresh tuna), please keep reading. The aïoli* that accompanies this is wonderful. We made this meal on vacation, but the sauce alone was delicious too...as a dip with veggies or potato wedges. So if you don't fool with the tuna, use the marinade to stir in with mayonnaise for a great sauce to keep in the fridge when company comes.

*Etymology: Occitan, from ai garlic + oli oil
: a mayonnaise flavored with garlic and sometimes other ingredients (as red pepper)

Grilled tuna with herbed aïoli

1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
2 teaspoons dried tarragon
2 large garlic cloves, finely chopped
1/3 cup mayonnaise
4 tuna steaks (each about 1 inch thick)

Whisk together first 6 ingredients in shallow dish for marinade. Place mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside.

Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally.

Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve.

Oatmeal Pancakes

2007-09-08T18:03:00.000-04:00

This is a wonderful pancake recipe! Not only are these delicious pancakes, but you make the batter the night before. Knowing that the batter is already waiting in the fridge makes for a great incentive to get out of bed!

Combine:
2 cups oatmeal ( rolled oats)
1/2 cup flour
3 Tbsp. sugar
1 tsp. baking soda
1/2 tsp. salt

In separate bowl wisk together:
2 1/2 cups buttermilk
2 eggs
1/4 cup melted butter
1 tea. vanilla

Then combine the wet and dry ingredients (folding gently) and refrigerate overnight.
Cook on hot griddle.

Courtesy of my mother-in-law, Cathy.

White balsamic vinaigrette

2007-08-27T18:19:00.000-04:00

Other than the occasional blue-cheese dressing (Clemson BlueCheese, of course), I stick to simple vinaigrettes. So if you want a good ratio for ingredients, I think this is a good start. This is what I've been mixing up lately with my new Trader Joe's favorite: white balsamic vinegar. I never measure when I make dressings (sometimes a disaster) but here are estimations!

¼ C white balsamic vinegar
1/4 tsp kosher salt
fresh herbs*
1 to 2 tsp. honey
1/3 to 1/2 cup olive oil
Freshly ground pepper

optional variations:
1/2 tablespoon freshly squeezed lemon juice
1 tsp. Dijon mustard

*I usually grab a few basil leaves and a sprig of oregano. Dried herbs can certainly be substituted.

Here's what's cooking with Jean....

2007-08-24T10:03:00.000-04:00

Sorry for the lack of posts lately!
Between
Home improvements...no, dare I use the word home "improvements" when all I've managed to do this month is tear apart our home. The 1/2 bath off of our kitchen is as close I came to creating a culinary masterpiece!

And this sunset from the middle of Nantucket Sound...we've been gone for almost 2 weeks escaping the DC heat to visit with friends and family in Rhode Island and S. Yarmouth, Massachusetts.

Bringing home a cooler full of striped bass (also known as "rock fish") that my husband caught has left me trying new recipes with this favorite fish of ours. Of course, at the end of the day nothing beats searing the fillets in olive oil, salt and pepper. One small addition that I picked up on our honeymoon that I highly recommend is any product from Coastal Goods. These spices add so much flavor!

We've been busy, but a sense of normalcy is around the corner, we hope, and I hope that means more cooking!

Angel Biscuits

2007-08-23T10:21:00.000-04:00

I just tried this recipe from Cooking Light (Sept 07). If you're going to the effort to make biscuits (and use Crisco), these are amazing! Also great that you can make the dough ahead of time, avoiding a mess right before a meal.

1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water
5 cups all-purpose flour (about 22 1/2 ounces)
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable shortening (Crisco)
2 cups low-fat buttermilk
1 tablespoon butter, melted

Dissolve the yeast in 1/2 cup warm water in a small bowl, and let stand for 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Cut in shortening with a pastry fork until mixture resembles coarse meal. Add yeast mixture and buttermilk to flour mixture; stir just until moist. Cover and chill 1 hour.

Preheat oven to 450°.

Turn the dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray. Brush the melted butter over the biscuit tops. Bake at 450° for 12 minutes or until golden.

Makes 2 dozen

Chicken Chilaquiles

2007-08-04T08:47:00.000-04:00

Stop by the grocery store and pick up a can of tomatillos (I'm assuming you might not keep them on your shelf) and then grab a fresh bunch of cilantro for this great recipe from July's Cooking Light.

2 cups shredeed cooked chicken (I used leftovers from the herb-roasted chicken)
1/2 cup chopped green onions
1/2 cup shredded Monterey Jack cheese with jalapeño peppers, divided
2 tablespoons grated Parmesan cheese
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup low-fat milk
1/4 cup chopped fresh cilantro
1 (11-ounce) can tomatillos, drained
1 (4.5-ounce) can chopped green chiles, drained
12 (6-inch) corn tortillas

Preheat oven to 375°.
Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl.
Place milk and next 3 ingredients (through chiles) in a food processor or blender; process until smooth.
Heat tortillas according to package directions.
Pour 1/3 cup tomatillo mixture into bottom of a baking dish (I used an oval clay dish that is about the size of a 9x13) coated with cooking spray.
Arrange 4 corn tortillas on top of the the tomatillo mixture, and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.
Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack cheese.

Bake at 375° for 20 minutes or until bubbly.

Herb-Roasted Chicken

2007-08-01T19:19:00.000-04:00

If you're trying to use your money wisely, buying chickens whole is the way to go. The most bang for your buck, and I think you gain a lot of flavor. *A few of my friends don't prefer ever picking anything off of the bone; hence, this recipe is NOT for those friends!

This recipe could easily be doubled (or tripled) if you wanted to bake a few chickens at the same time, pick all the meat off and then freeze or refrigerate the chicken for later use in quesadillas, casseroles, or stuffed shells like I'm making tonight!

6 tbsp. olive oil
2 tsp. poultry seasoning
2 tsp. freshly chopped sage
2 tsp. freshly chopped basil
2 tsp. freshly chopped rosemary
2 tsp. freshly chopped thyme
2 tsp. fresh minced garlic
1 tsp. kosher salt
1 tsp. pepper

1 whole chicken

Stir together first set of ingredients.

Rinse chicken, removing any extra "parts" (ex: giblets) and discard. Pat chicken dry.
Loosen the skin of the chicken (do not detach) and use rub about 2 tsp. of the olive oil mixture underneath the skin on the breasts. Rub remaining mixture over the chicken. Place chicken on a lightly greased wire rack in a pan.

Bake at 450 for 30 minutes; then cover loosely with foil, and bake 45-55 minutes or until your meat thermometer (at thickest portion of chicken) registers 165. Let stand 15 minutes before beginning to slice the chicken.

Note: This is an adaption from a Southern Living recipe.

some new links on the sidebar...

2007-07-31T16:31:00.000-04:00

If I don't blog often enough, you can always check out the links of my friends who have delicious recipes!

Flavorful Finds...the creation of Caroline (Shaw) Motley.

for a healthy twist on things, try PanKates...the creation of Kate (Gusmer) Cole.

and then there's Daily Offerings from London. I don't know Somer personally, but she's in London now with my uncle and aunt (and her family.) I've grown to love her recipes, suggestions, and photos.

I've included a great site for those of you who need help with DC restaurants!

Potato Salad

2007-07-25T07:54:00.001-04:00

How many potato salad recipes can you have? Well, I assure you that this is one you should keep. I really like how this doesn't include the typical cup of mayo and hard boiled eggs, for a lighter taste. I also love leaving the skins on the red potatoes. and it's yet another great way to use fresh summer herbs. Oregano is my new favorite that I put in everything.

3 pounds red potatoes
1/3 C olive oil
2 tbsp. fresh lemon juice
2 tbsp. mayonnaise
1 tsp. dry mustard
1/2 tsp. salt
1/2 small onion diced
2 stalks of celery, diced
1/2 red or green bell pepper, finely chopped
2 tbsp. chopped fresh parsley
2 tsp. chopped fresh oregano
1/2 teaspoon black pepper
Salt to taste

Combine potatoes and water to cover in a dutch oven; bring to a boil, and cook 20 minutes or until tender. Drain and cool. Cut potatoes into 1-inch cubes.

Whisk together olive oil and next 4 ingredients in a large bowl, blending well. Add potatoes, onions, and remaining ingredients, gently tossing to coat.

Pita pizzas

2007-07-25T07:43:00.000-04:00

Look in your bakery section for whole wheat pita. (I love Father Sam's Pita Pockets (whole wheat) at both Harris Teeter and Whole Foods. ) Spread either tomato sauce or pesto then add some sauteed onions, peppers, eggplant, mushrooms, and fresh spinach, sprinkle some low fat mozzarella and then slide them in your toaster oven for a quick, mini pizza.

(Let me know if you're is searching for a good pesto recipe, because I've started making my own to make use of basil.)

Garlic

2007-07-11T08:52:00.001-04:00

Just a short post on garlic, since I use it daily. I read this article a few weeks ago and was shocked that China produces 75% of the world's garlic!

http://www.washingtonpost.com/wp-dyn/content/article/2007/06/19/AR2007061900423_pf.html

D.C. doesn't make time for Tupperware, Mary Kay, and Pampered Chef parties. But next time you're sitting at your friend's house with Pampered Chef accessories thrown before you, my absolute favorite item is their garlic press.
http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=239&categoryCode=KW

Turkey Burgers

2007-07-11T08:48:00.000-04:00

According to the Mayo Clinic, "substituting ground turkey breast for ground beef sheds about 200 calories, 7 grams of fat and 4 grams of saturated fat."

Thanks to my sister-in-law, Elizabeth, here's a great recipe for turkey burgers that is quickly becoming a favorite AND a great way to use summer herbs.

1 ½ lb. lean ground turkey
½ c. breadcrumbs
½ small onion, minced
2 T. chopped fresh parsley
4 fresh basil leaves thinly sliced
1 T. mayo
1 T. Dijon mustard
1 T. Worcestershire sauce
1 T. hot sauce
1 tsp. salt
½ tsp. pepper

4 hamburger buns

Combine first 11 ingredients and form 4 patties. (Do not over mix; burgers will be mushy). Sprinkle with additional salt and pepper (optional) and grill on lightly oiled rack over medium-high heat 6-7 min. on each side until completely done. Remove from grill, cover loosely and let rest about 5 minutes.

Zucchini-Squash Summer Pie

2007-06-28T11:25:00.000-04:00

What to do with fresh herbs? Here's a great summer pie recipe!

1 can 8 oz. Refrigerated crescent-rolls (reduced fat is great)
1 garlic clove, minced
4 C sliced zucchini and squash, sliced
1 C onion, chopped
2 tbsp. butter
½ C parsley flakes
¼ tsp basil
¼ tsp. oregano
½ tsp salt
½ tsp pepper
2 eggs
2 C Muenster cheese (shredded)
2 tsp. Mustard

Preheat oven to 375. Melt butter in a saucepan, add garlic. Sauté garlic for 1 minute, adding sliced vegetables and onion. Sauté for 10 minutes. Cover periodically. Stir in parsley, salt, pepper, basil and oregano. In another bowl, combine 2 eggs and shredded cheese. Add vegetable mixture to egg/cheese mixture, and stir gently.

Unroll crescent roll dough and place in an ungreased 10” pie pan; press over bottom and up the sides of the pan to form a crust. Spread 2 tsp of mustard over the crust. Pour vegetable mixture into crust. Bake at 375 for 18-20 minutes (or until center is set.) Let stand 10 minutes before serving.

Mexican Chocolate Soufflés

2007-06-26T09:23:00.000-04:00

Please forgive me...for any of you who still might check this site. I just realized that I haven't posted since April 3rd! My confession: I got engaged on Feb 3rd and married on June 2nd.

I must also confess that marriage has presented quite a powerful change in every area of life for me, AND one of the most dramatic changes has come in the area of cooking. It is radically different to cook and bake for yourself and others (whenever the mood strikes) than cooking for a man who craves beef, potatoes, cheese, and egg sandwiches 3 times a day! Alas! I find myself trying to offer a salad, hummus, or sauteed spinach when all he truly craves is cheese melted over pasta!

Before I begin to throw some meal ideas out there for this conundrum, let me highly recommend a delicious dessert souffle recipe from Cooking Light that I made quite a few times for my parents and friends the weeks before the wedding. It was our comfort food that is also surprisingly "low" fat.

Enjoy!

Mexican Chocolate Soufflés

3 tablespoons granulated sugar
1/2 cup granulated sugar
1/4 cup unsweetened cocoa
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground red pepper (optional)
3/4 cup fat-free milk
3 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
1 teaspoon coffee-flavored liqueur (such as Kahlúa)
1 large egg yolk
1/4 teaspoon cream of tartar
6 large egg whites
2 tablespoons granulated sugar
Powdered sugar (optional)

Preheat oven to 375°.

Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with 3 tablespoons granulated sugar. (I use the 6 oz. Pyrex glass dishes.)

Combine 1/2 cup granulated sugar, cocoa, flour, cinnamon, salt, and pepper, in a medium saucepan. Gradually add milk, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat; add cocoa, stirring with a whisk until smooth. Place the chocolate mixture in a large bowl; stir in vanilla, Kahlua, and egg yolk.

Place the cream of tartar and egg whites in another large bowl; beat with a mixer at high speed until foamy. Add 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-third of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon evenly into individual dishes; sharply tap ramekins 2 or 3 times on counter to level. Place dishes on a baking sheet.

Bake at 375° for 30 minutes or until puffy and set. Sprinkle with powdered sugar, if desired. Serve immediately. (great with strawberries and/or raspberries and a cup of coffee after dinner.)

The Minimalist

2007-06-25T09:37:00.000-04:00

NY Times food columnist, Mark Bittman, has become a favorite. (My husband discovered him.) Check out this article (and video) on how to put together a cheap kitchen. Some things (like dark chocolate, wine, a good vegetable peeler, and onion goggles) should be a splurge (in my opinion.) But like Mark suggests, more expensive doesn't always mean better.

http://www.nytimes.com/2007/05/09/dining/09mini.html?ex=1336449600&en=270a01b651410dd7&amp;ei=5124&partner=permalink&exprod=permalink

A No-Frills Kitchen Still Cooks
By MARK BITTMAN
Published: May 9, 2007

Gorgeous, name-brand pots, pans and gadgets sure are nice, but are they necessary? No, and here’s how a good cook can outfit an entire kitchen for under $300.

Cheesy Scalloped Potatoes

2007-04-03T08:07:00.000-04:00

I know, I know. This is not the healthiest recipe. But who can say no to a delicious dish of cheesy scalloped potatoes? One of my favorite recipes for a side dish with grilled chicken or steak on the weekends.
1/2 cup mayonnaise
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1 cup shredded sharp Cheddar cheese
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh thyme
About 4 large baking potatoes, sliced thinly (I also do a mixture of baking and red potatoes) 2 tablespoons grated Parmesan cheese

1. Combine 1/2 cup mayonnaise and next 3 ingredients in a saucepan. Gradually add milk, and cook, stirring constantly, over medium-low heat 8 to 10 minutes or until thickened. Remove from heat.

2. Add Cheddar cheese and next 3 ingredients, stirring until cheese melts and is well blended.

3. Place half of potato slices evenly in a lightly greased 11- x 7-inch baking dish; pour half of cheese mixture over potatoes. Repeat layers with remaining half of potato slices and cheese mixture. Sprinkle evenly with Parmesan cheese.

4. Bake, covered, at 350° for 1 hour. Uncover and bake 30 more minutes or until potatoes are golden brown and fork tender.

Rosemary Pork Tenderloin with Apples

2007-03-06T08:05:00.000-05:00

Granted, it's 18 degrees outside and not exactly time for fall and apples, but this remains a favorite recipe that my sister-in-law, Elizabeth, passed along to me some time ago. I serve with rice and a light salad.

About 5 sweet-tart apples, peeled and cut into wedges
1 T. butter, melted
1 T. fresh lemon juice
1 (1 ½ lb.) pork tenderloin
¼ tsp. salt
¼ tsp. pepper
1 T. olive oil
1 small onion, thinly sliced
½ c. white wine
1/2 C cream
1/2 milk
3 T. Dijon mustard
2 T. chopped fresh rosemary leaves

1. Preheat oven to 400 degrees.
2. Toss apples with butter and lemon juice in lightly greased 13 x 9 baking dish or a dutch oven. Bake at 400 for 20-25 minutes. Sprinkle salt and pepper over pork tenderloin. Heat oil in a skillet and brown the tenderloin for about 7 minutes. Place tenderloin in the center of the 9x 13 baking dish with apples. Set aside.
3. Cook onion in skillet 5 minutes. Turn heat to high and add wine; cook about 2 minutes, scraping bottom of skillet. Stir in cream, mustard and rosemary.
4. Pour cream mixture over tenderloin, and bake at 350, basting occasionally, 20-25 minutes or until meat thermometer reads 155. Let stand 5-10 min.

Shepherd's Pie

2007-02-01T15:28:00.000-05:00

Per request of the newly married and newly moved :) Mrs. Keelen Happ Woods....

a simple recipe for Shepherd's Pie

About 4 cups of leftover mashed potatoes
1 lb. Ground beef
1 onion, chopped
½ C sliced carrot
2 tbsp. All-purpose flour
2 tsp. Salt
½ tsp. Pepper
1 C beef broth
1 egg, lightly beaten
½ C shredded cheddar

Brown ground beef with onion in skillet. Drain grease and add carrots. Stir in flour, 1 tsp salt, ¼ tsp pepper. Add beef broth and cook, stirring constantly until slightly thickened. Spoon mixture into lightly greased 11x7 dish (or similar sized casserole dish.)

Stir mashed potatoes, egg, salt and pepper together. Spoon over beef mixture and spread evenly. Bake at 350 for 20 – 25 minutes. Sprinkle with cheddar cheese and bake 5 more minutes until melted.

Need a recipe?

2007-01-17T16:48:00.000-05:00

If there's a particular type of dish that you're anxious to find an easy and tried recipe for, let me know and I'll work on it.

Cranberry-Pineapple Punch

2007-01-16T16:07:00.000-05:00

another recipe for a shower or party...

1 (48-ounce) bottle cranberry juice drink

1 (48-ounce) can pineapple juice

1/2 cup sugar

2 teaspoons almond extract

1 (2-liter) bottle ginger ale (chilled)

Stir together first 4 ingredients until sugar dissolves. Cover and chill 8 hours.

Stir in ginger ale just before serving.

Peanut Butter Dip

2007-01-16T16:04:00.000-05:00

A group of us threw a baby shower (for 40 ladies!) this past weekend. One of the recipes I tried was this peanut butter dip that was a hit. Served with apple slices, but I think any fruit or veggies would be great (celery, carrots, pears, grapes...)

1 1/2 cups plain low-fat yogurt
1/2 cup creamy peanut butter
1/4 cup maple syrup

Stir yogurt, peanut butter and syrup.
Refrigerate.

Three-Cheese Chicken Penne Florentine

2007-01-16T11:15:00.001-05:00

I keep coming back to this Cooking Light recipe--it's delicious, easy, and makes great leftovers. Note: you can use frozen spinach instead of fresh, and I often don't take the time and effort with the cottage cheese and food processor. :)

1 teaspoon olive oil
Cooking spray
3 cups thinly sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
1 (16-ounce) carton 2% low-fat cottage cheese
4 cups hot cooked pasta (penne or tube-shaped pasta)
2 cups shredded roasted skinless, boneless chicken breast
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/2 cup reduced-fat milk
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

Preheat oven to 425°.

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.

Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese.

Bake at 425° for 25 minutes or until lightly browned and bubbly.

Cranberry Crumb Muffins

2007-01-10T11:54:00.000-05:00

yummy muffins!

crumb topping:
1/2 cup flour
1/4 cup sugar
1/4 cup light brown sugar
1/4 teaspoon baking powder
pinch of salt
1/4 cup butter, melted

muffin batter:
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
1 cup plain low-fat yogurt
1 egg, lightly beaten
1/2 cup butter melted and cooled
1 1/2 cups fresh or frozen cranberries
1 1/2 tablespoons sugar

Heat oven to 425 F. Grease 12 standard nonstick muffin cups.

For the crumb topping:
Mix flour, both sugars, baking powder, and salt in a medium bowl. Stir in melted butter and then pinch together into clumps.

For the muffin batter:
Mix together the dry ingredients in a medium bowl, set aside. In a large bowl mix together the yogurt, egg, and butter, then stir in the flour mixture until just blended. Now use the empty bowl to toss the cranberries and 1 1/2 tablespoons sugar together. Fold the fruit into the batter.

Spoon the batter into the prepared muffin cups. Sprinkle on the crumb topping and gently press it into the batter. Bake until muffins are golden and a toothpick inserted into the center comes out clean, about 20 minutes. Let muffins cool in pan for 5 minutes, then transfer to a wire rack a cool. Serve warm or at room temperature.

Peanut-Chicken Stir-fry

2007-01-08T10:45:00.000-05:00

Sorry, I haven't been a dutiful blogger during the holidays. Lots of travel, but I hope to post a few in the days to come.

I tried this recipe from Southern Living this weekend and it was easy, quick, and made great leftovers. Side note: I used basmati rice and it was a great addition. I used olive oil, since I didn't have peanut oil.

Peanut-Chicken Stir-fry

1 cup uncooked rice
2 skinned and boned chicken breasts , cubed
3/4 teaspoon salt
1 cup reduced-sodium fat-free chicken broth
1 tablespoon light brown sugar
1/2 teaspoon cornstarch
2 tablespoons lime juice
2 tablespoons sweet chili sauce
2 tablespoons creamy peanut butter
1 teaspoon grated fresh ginger
1 tablespoon lite soy sauce
1 teaspoon dark sesame oil
1 tablespoon peanut or vegetable oil
1 1/2 cups fresh sugar snap peas
1 red bell pepper, cut into thin strips

Garnish: chopped dry-roasted peanuts

1. Cook rice according to package directions.
2. Sprinkle chicken with 1/2 tsp. salt.
3. Whisk together chicken broth and next 7 ingredients. Set aside.
4. Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot. Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
5. Add peas, bell pepper, and remaining 1/4 tsp. salt; cook 2 minutes, stirring often. Stir chicken broth mixture, and add to skillet; bring to a boil. Cook, stirring constantly, 2 minutes or until thickened. Serve over rice; garnish, if desired.

Pecan Chicken with Creamy Mushroom Sauce

2006-12-12T12:26:00.000-05:00

1 1/2 cups finely chopped pecans, toasted
2 tablespoons chopped parsley
1 1/2 teaspoons salt
2 egg whites
4 skinned and boned chicken breasts

Combine first 3 ingredients in a bowl.
Beat egg whites with a fork just until foamy. Dip both sides of chicken in egg; dredge in pecan mixture. Arrange chicken breasts on a lightly greased aluminum foil-lined baking sheet.

Bake at 400° for 20 to 25 minutes or until chicken is done.

Creamy Mushroom Sauce
2 tablespoons butter
1 tablespoon vegetable oil
1 (8-ounce) package sliced mushrooms
1/2 cup chopped onion
2 garlic cloves, minced
3/4 cup chicken broth
1 (8-ounce) pkg 1/3 less-fat cream cheese (softened)
2 tablespoons fresh lemon juice
1/8 to 1/4 teaspoon ground red pepper

Melt butter with oil in a large skillet over medium heat; add mushrooms, onion, and garlic, and sauté 5 to 7 minutes or until tender. Stir in chicken broth and cream cheese, and cook, stirring constantly, 2 to 3 minutes or until cream cheese melts. Stir in lemon juice and red pepper. Reduce heat to low, and cook 2 minutes or until mixture is hot.

Pour mushroom sauce over the baked chicken and serve immediately.

Grape Salad

2006-12-07T12:58:00.000-05:00

It looks like an odd combo of ingredients, but I assure you that it's so good. It's a great brunch side item too!

Beat until creamy:
8 oz. light cream cheese
8 oz. light sour cream
½ C sugar

Stir in ½ C grated cheddar cheese and ½ C chopped nuts.
Then lightly stir in 4 lbs of grapes.

Refrigerate until ready to serve.

Cinnamon-Apple Bars

2006-12-01T09:46:00.000-05:00

Happy December! I was in the mood to bake, so I sat on the couch flipping through lots of cookbooks. This one recipe from the Junior League of Birmingham, AL stood out to me. So glad I tried this recipe, because the buttery crust is delicious and these bars were great to deliver this morning to celebrate the first day of December! (If you're an apple lover, you can certainly add 1 or 2 more apples to the filling.)

Crust

1 stick butter, softened
¼ C shortening
¾ C confectioner’s sugar
1 ½ C flour

With a pastry fork, cut in sugar to the butter and shortening until creamy. Cut in flour. Using your fingers, spread crust into a 10” x 15” jelly roll pan. Bake at 350 for 10-12 minutes or until lightly browned.

Filling

3 apples, peeled and chopped
½ stick butter, melted
¾ C brown sugar
1 egg, beaten
1 tsp vanilla
1 ¾ C flour
1 tsp baking powder
½ tsp salt

Pour butter over apples and stir in brown sugar, egg, and vanilla.
Sift flour, baking powder and salt. Stir flour mixture into apple mixture. Spread over baked crust. Bake at 350 for 20-25 minutes.

Icing

1 ½ C confectioner’s sugar
½ tsp cinnamon
2 or 3 tablespoons milk

Whisk together sugar and cinnamon. Whisk in milk until smooth. Drizzle over the bars while warm out of the oven. Cut into bars.

Easy Corn Casserole

2006-11-21T15:15:00.000-05:00

I'll admit, I would prefer a corn pudding with fresh corn and whipping cream, but sometimes Jiffy and canned corn make the whole day easier. A simple and great side dish.

1 can whole kernel corn with juice
1 can whole kernel corn drained
1 can cream style corn
1 c. sour cream
1/4 c. sugar
2 eggs, beaten
1 stick melted butter
1 (8 oz.) box Jiffy corn muffin mix

Mix together adding muffin mix last. Pour in greased 9x13 casserole dish.

Bake at 350 degrees for 50-60 minutes until set.

Beer Bread

2006-11-07T13:55:00.000-05:00

The Southern Living recipe that was introduced to me in college that remains a favorite…both to those who get to cook this simple bread and those who eat!

3 cups self-rising flour
1/3 C sugar
1 (12-ounce) bottle beer
1/4 cup butter or margarine, melted

Stir together flour and sugar. Stir in beer, but do not overstir. Pour into a lightly greased loaf pan.

Bake at 350° for 45 minutes. Pour melted butter over top. Bake 10 more minutes.

Variation:
Cheddar-Chive Beer Bread--Add 3/4 cup shredded sharp Cheddar cheese and 2 tablespoons chopped fresh chives to dry ingredients.

Grilled pork tenderloins with cranberry-port sauce

2006-11-07T13:46:00.000-05:00

Here I go again with another cranberry recipe! This past weekend having wonderful friends come to visit meant a little dinner party. Grilled sweet potatoes and apples were a great accompaniment! I grilled the pork tenderloins, but you could certainly roast them as well.

2 pork tenderloins

Mix 3 tsp. of thyme, 1 ½ tsp salt, 1 ½ tsp pepper in a small bowl. Place pork in a dish, pat dry with paper towel. Brush with oil and rub thyme mixture over pork. Cover, refrigerate until ready to grill. Grill pork until thermometer inserted into center registers 145°F, turning occasionally, about 20 minutes.

3 tbsps butter
1 cup chopped onions
3 tsp minced garlic
1 1/2 tsps dried sage leaves
1 tsp thyme
2 cups canned chicken broth (low sodium)
1 1/2 cups cranberry juice
2 cups fresh or frozen (unthawed) cranberries
1/2 cup sugar
1/4 cup tawny Port
1 tablespoon cornstarch

Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add garlic, sage, and 1 teaspoon thyme; stir 1 minute. Add broth and cranberry juice; simmer until mixture is reduced to 2 1/2 cups, about 8 minutes. Add cranberries and sugar; boil just until berries pop, about 5 minutes. Mix Port and cornstarch in small bowl to blend. Add to sauce; boil until sauce thickens, about 1 minute. Season to taste with salt and pepper.
(Could make cranberry sauce ahead of time and refrigerate.)

Cut pork into 1/2-inch-thick diagonal slices. Drizzle sauce over and serve.

Mrs. Hagopian's Cranberry Nut Pie

2006-11-03T10:10:00.000-05:00

It's cranberry season on Cape Cod, so I got a bag of fresh cranberries from my boyfriend's mom. Attached was this delicious, simple recipe. I served it hot out of the oven last night with a little scoop of vanilla ice cream.

1 1/2 C cranberries
1/4 C brown sugar
1/4 C chopped walnuts
Put in bottom of 9 inch pie pan.

1 egg, beaten.
1/2 C sugar
1/2 C flour
1/3 C melted butter

Add sugar to egg, stir. Then add flour and melted butter. (can add a 1/2 tsp vanilla) and then pour over cranberries.

Bake at 325 for 45 minutes. Cut into slices and serve with ice cream or whipped cream.

Cider Vinegar-Honey Dressing

2006-11-02T11:17:00.000-05:00

I always get uncomfortable adding a lot of sugar to homemade salad dressings...I like something light, healthy but also full of flavor. Well, of course, I would try to find something that uses HONEY! This proved to be an excellent dressing for a salad with apples, toasted almonds, dried cranberries and gorgonzola cheese.

1/2 C cider vinegar
3 tbsp. honey
1 tsp. lemon rind
1 tbsp. lemon juice
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp paprika (optional)

Whisk together. Then whisk 3/4 C olive oil in a steady stream.

(Add apples to the dressing if you'd like before tossing into mixed greens.)

Too Good to be True Cookies

2006-10-30T11:16:00.000-05:00

One of my grandmother's friends made these cookies for our family one weekend, and they were amazing! I finally got my hands on the recipe...

(thanks Becky Pritchard!)

2 sticks butter, softened
¾ C packed light brown sugar
¾ C sugar
1 tsp vanilla
1 egg
1 ½ C oatmeal
1 ½ C self-rising flour
1 C dried cranberries
1 8 oz bag toffee chips
1 C semi-sweet chocolate chips

Preheat oven to 350. Beat butter and sugars until light and fluffy. Add the vanilla and egg. Mix dry ingredients together and then add to butter mixture. Drop by teaspoonfuls onto greased cookie sheets. Bake 10-13 minutes and remove to wire racks.

Note: Can be frozen! Put cooled cookies in freezer bags. When you need a few cookies, remove and "zap" them in the microwave for a few seconds and serve!

Honey-Wheat Bread

2006-10-27T14:42:00.000-04:00

My dad is a beekeeper (that's him checking his hives in the photo above) and he has introduced the great benefits of honey to us all. Honestly, there's so much to learn. http://www.honey.com/consumers/honeyinfo/general.asp

But before I get carried away, here is the recipe that I've started to make quite often. This recipe makes two loaves, so you'll have one for home and one for a neighbor!

Honey-Wheat Bread
(from Southern Living)

2 cups warm water (100° to 110°)
3 tablespoons molasses
1 (1/4-ounce) envelope active dry yeast

3 cups all-purpose flour , divided
2 1/2 cups whole wheat flour
1 cup uncooked regular oats
1 tablespoon salt
1/4 cup honey
3 tablespoons olive oil
6 tablespoons all-purpose flour
Vegetable cooking spray

Combine first 3 ingredients in a 2-cup glass measuring cup; let yeast mixture stand 5 minutes.
Combine 2 cups all-purpose flour, whole wheat flour, oats, and salt.

Beat yeast mixture, 1 cup all-purpose flour, honey, and olive oil at medium speed with a heavy-duty electric stand mixer until well blended. Gradually add whole wheat flour mixture, beating at low speed until a soft dough forms.

Turn out dough onto a well-floured surface, and knead 9 minutes, adding additional all-purpose flour (up to 6 tablespoons) as needed. (Dough will be slightly sticky.) Place dough in a large bowl sprayed with cooking spray, turning to grease top of dough.

Cover bowl of dough with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch down dough, and divide in half. Roll each portion into a 13- x 8-inch rectangle on a lightly floured surface. Roll up each dough rectangle, starting at 1 short side, jelly-roll fashion; pinch ends to seal. Place loaves, seam sides down, into 2 (8 1/2- x 4 1/2-inch) loaf pans sprayed with cooking spray.

Cover loosely with plastic wrap, and let rise in a warm place (85°), free from drafts, 45 minutes or until almost doubled in bulk. Remove and discard plastic wrap.

Bake at 350° for 30 to 35 minutes or until loaves sound hollow when tapped and are golden. Cool in pans on wire racks 10 minutes. Remove loaves from pans, and cool on wire racks.

Chili

2006-10-23T11:19:00.000-04:00

I couldn't be in Death Valley to watch Clemson beat GA Tech on Saturday night, but (thanks to ESPN) I did get to watch the game while eating chili with friends.

If you need a one-pot meal for a group, here's a great one!

Chili

2 pounds ground beef
2 medium onions, chopped
2 tsp minced garlic
2 (14 1/2-ounce) cans diced tomatoes, undrained
1 can of chili style diced tomatoes
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1 tbsp. chili powder
1 tbsp. dark molasses (or 1 tbsp brown sugar)
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
1 bay leaf
1 can light red kidney beans, rinsed and drained
1 can dark red kidney beans, rinsed and drained
1 can whole kernel corn drained

Toppings: sour cream, shredded Cheddar cheese, chopped green onions, chips

Cook ground beef in a large skillet over medium-high heat about 5 minutes, stirring until meat crumbles and is no longer pink; drain. Place meat in a large crock pot; stir in all ingredients (sometimes I brown my beef in a large pot and stir all ingredients first and then transfer into the crock pot since stirring can be difficult).

Cook, covered, at HIGH 5 to 6 hours or at LOW 6 to 8 hours. Remove and discard bay leaf.

Serve with desired toppings.
Don’t have a crock-pot—no worries: Cook ground beef in a large Dutch oven. Drain beef and return to Dutch oven. Add other ingredients. Bring to a boil over medium-high heat; reduce heat, cover, and simmer 4 to 6 hours. (Stir occasionally.) Remove and discard bay leaf.

Sauteed Green Beans

2006-10-23T10:00:00.000-04:00

I love to eat raw green beans; yet, I try not to expect my friends and family to do the same! Yet I hate the thought of cooking out the taste (and nutrients) so here’s one of my new favorite ways….

Sautéed Green Beans

fresh green beans, trimmed (I’ve used a large bag of frozen green beans—do not thaw)
½ C water
1 tsp. kosher salt
1 red bell pepper, sliced
2 tablespoons olive oil
1 tsp minced garlic
1 tbsp. brown sugar
½ tsp freshly ground pepper
Sliced almonds (optional)

Put green beans in a skillet with ½ C water and 1 tsp. kosher salt. Bring water to a boil, cover, and steam for 7 minutes (possibly longer if using frozen).
Sauté sliced red bell pepper in 2 tablespoons oil in a large skillet over medium heat 5 minutes or until crisp-tender; add minced garlic, and sauté 2 more minutes. Add green beans; sprinkle with 1 teaspoon brown sugar, pepper and almonds, and cook, stirring constantly, until thoroughly heated.&

Sour Cream Coffee Cake

2006-10-19T10:46:00.000-04:00

To help celebrate Boss's Day, I baked my boss this coffee cake since she loves the Starbucks Cinnamon Coffee cake...this looked similar and had rave reviews. Well, I think it was a hit and the crumbs I tasted were delicious. (I cooked it for 45-50 minutes to make sure it wasn't dry.)

Sour Cream Coffee Cake
From Barefoot Contessa Parties

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional

For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed. (Don't overstir. Keeps the cake from being dense!)

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Pumpkin Crisp

2006-10-13T10:33:00.000-04:00

My dear friend, Caroline Motley, shared this recipe. I made it for a table full of boys who said it was amazing (and finished it the next morning for breakfast!) and then my friend and neighbor, Greg Justice, (who didn't even own cinnamon!) made it for friends who said, "This is the best pumpkin dessert ever!"

It's a quick and easy dessert to keep ingredients on hand...you can bake it while you're eating dinner!

1 (15-ounce) can pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (18.25-ounce) package butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted (i used only a stick and 1/2 of butter and it was great)

Stir together first 5 ingredients. Pour into a lightly greased 13- x 9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.

Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with whipped cream or vanilla ice cream. Sprinkle with nutmeg, if desired.

Broiled Eggplant with Provolone

2006-10-11T11:12:00.000-04:00

In honor of my mother, here's a photo of some of her fresh cut flowers from this past weekend. And here is a recipe that she made for me (because I LOVE eggplant) when I was home visiting. Similar to eggplant parmigiana, but healthier and I thought overall a better taste!

1 large eggplant, cut crosswise into 1/2-inch-thick rounds
3/4 to 1 cup bottled Italian salad dressing
1 tablespoon dried rosemary
1 tablespoon dried oregano

1 cup (about) purchased marinara sauce
12 slices (about) provolone cheese
12 tablespoons (about) grated Parmesan cheese

Lightly oil heavy large baking sheet. Brush both sides of 12 eggplant rounds generously with dressing; arrange on prepared sheet. Sprinkle rosemary and oregano over. Let stand at room temperature 30 minutes.
Preheat broiler. Broil eggplant on baking sheet until brown and cooked through, about 5 minutes per side. (Can be prepared 1 hour ahead. Let stand at room temperature.)

Preheat oven to 450°F. Top each eggplant slice with 1 rounded tablespoon sauce. Place 1 provolone slice atop each eggplant round and trim to fit. Sprinkle each with 1 tablespoon Parmesan. Bake until cheeses melt and eggplant is heated through, about 5 minutes.

4 SIDE-DISH SERVINGS

Cast-Iron Skillet Apple Pie with Walnut Streusel

2006-10-06T10:48:00.000-04:00

It's fall! and that means apples! I found a version of this recipe online, and I tweaked just a little to reduce the butter and make sure there was plenty of the streusel, and the roomates and I loved it! [Note that the crust is meant to be rolled out very thin so it can fold over the top of the pie.]

For crust:
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon salt
1 stick cold unsalted butter
4 to 6 tablespoons ice water

For topping:
4 tablespoons unsalted butter, softened
4 tablespoons firmly packed brown sugar
4 tablespoons all-purpose flour
1/2 cup chopped walnuts

For filling:
3 pounds baking apples (about 8 medium)
1/2 cup firmly packed brown sugar (1/4 C light brown and ¼ C dark brown)
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
3/4 teaspoon cinnamon
2 tablespoons milk
1 tablespoon granulated sugar

To make crust:
In a large bowl with a pastry fork blend flour, sugar, salt, and butter until mixture resembles coarse meal. Add 2 tablespoons ice water and toss with a fork. Add enough remaining ice water, 1 tablespoon at a time, tossing to incorporate, until mixture begins to form a dough. On counter, smear dough in 3 or 4 forward motions with heel of hand to make dough easier to work with. Form dough into a ball and flatten to form a 1-inch-thick disk. Wrap dough in plastic wrap and chill 30 minutes.

To make topping:
In a small bowl with your fingertips blend butter, brown sugar, and flour until smooth and blend in nuts. Chill topping, covered.

To make filling:
Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat. Preheat oven to 350°F.

On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch thick) and fold into quarters for ease of handling. (Note: Roll out to very thin—you'll need a large surface.) Unfold dough in a well-seasoned 10-inch cast-iron skillet (or 10-inch deep-dish (1 1/2-quart) pie plate), easing to fit and letting dough overhang rim of skillet or pie plate . Spoon filling into shell and fold pastry overhang over filling, leaving center uncovered. Bake pie in middle of oven 1 hour (pie will not be completely cooked) and remove from oven.

Crumble topping over center of pie, breaking up any large chunks. Brush crust with milk and sprinkle with sugar. Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling. Cool pie on a rack.

Serve pie warm or at room temperature with vanilla ice cream.

Macaroni-and-Cheese Florentine

2006-10-05T14:59:00.000-04:00

A healthier version and since the spinach scare, the frozen spinach fed our cravings. This recipe is from October 06 Southern Living.) Great for leftovers too!

1 (8-oz.) package multigrain or whole wheat elbow macaroni
2 cups 2% reduced-fat milk
1/4 cup all-purpose flour
1/2 teaspoon pepper
1/4 teaspoon salt
Dash of ground red pepper
2 (8-oz.) blocks 2% reduced-fat sharp Cheddar cheese
shredded 1 (10-oz.) package frozen spinach, thawed and drained
1/2 cup soft whole grain white breadcrumbs (about 1 oz.)

1. Prepare macaroni according to package directions, omitting salt and butter; drain well.
2. Place milk and next 4 ingredients in a quart jar; cover tightly, and shake vigorously 1 minute. Stir together milk mixture, cheese, spinach, and macaroni.
3. Pour macaroni mixture into a 13- x 9-inch baking dish coated with butter-flavored cooking spray. Sprinkle evenly with breadcrumbs; lightly coat breadcrumbs with cooking spray.
4. Bake at 350° for 30 minutes or until golden brown.

Bourbon Brie

2006-10-05T11:47:00.000-04:00

1/4 cup firmly packed Brown Sugar 1/4 cup chopped pecans or walnuts 2 tablespoons bourbon
1 tablespoon butter
1 tsp cinnamon
1/4 C dried cranberries
1/2 (17.3-ounce) package frozen puff pastry sheets, thawed
1 (13.2-ounce) round Brie
baguette slices, apple and pear slices, assorted crackers, grapes.

Preheat over to 400. Melt butter in a saucepan, stir in bourbon and nuts and to toast nuts slightly. Stir in brown sugar, cinnamon, and cranberries.

Place puff pastry sheet on a lightly floured surface; roll out fold lines. Spread brown sugar mixture in a 5-inch circle in center of puff pastry sheet. Cut top rind off cheese; discard rind. Place cheese, rindless side up, in center of pastry on top of brown sugar mixture. (You can also put the brie down first and pour the brown sugar mixture on top of that.)

Wrap puff pastry around Brie, pinching to seal tightly, and place on an aluminum foil-lined baking sheet, folded side down.

Bake at 400° for 25 minutes or until pastry is lightly brown. Cool 10 minutes on baking sheet. Serve warm with French baguette slices, apple and pear slices, and assorted crackers.

Maple Glazed Pork Chops

2006-10-05T11:32:00.000-04:00

Maple Glazed Pork Chops

6 bone-in pork loin chops, about 1-inch thick
Salt and freshly ground pepper
1 tablespoon butter
2 tablespoons maple syrup

Heat oven to 350 degrees. Season pork chops with salt and pepper. In a large skillet heat 1 tablespoon butter over medium heat until hot but not browned. Brown pork chops on each side. Add maple syrup and coat lightly. Transfer meat to baking dish. Bake until tender, about 20 to 25 minutes.

Bourbon Buttered Apple Slices:

1/2 cup butter
2 large golden delicious apples, peeled, sliced 1/4-inch thick
3 tablespoons chopped shallots
3 tablespoons bourbon or apple cider
2 tablespoons maple syrup
1/2 cup apple cider
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Heat 1/4 cup of the butter in large skillet. Add apples and shallots and cook over medium heat until apples are tender, about 8 to 10 minutes. Add Bourbon and cook 2 minutes. Add maple syrup; cook 1 minute. Add cider and cook over medium-high heat until most of liquid has evaporated. Reduce heat and stir in remaining butter, 1 tablespoon at a time. Stir in sage, nutmeg and cloves. Serve over pork chops.