Bourbon Balls
what you need
• 1 small Box vanilla wafer cookies, crushed
• 1 cup finely chopped pecans
• 3/4 cup powder sugar
• 4Tbsp. cocoa
• 2 tb maple syrup
• 1/3 cup bourbon
•
• ***for rolling- 1/2 cup powder sugar***
make it
Mix ingredients together well.
Chill 2 hours.
Make into balls and roll in powder sugar. Store in airtight container.
Tuesday, December 13, 2011
Sunday, December 11, 2011
Christmas Cookies (Kourambiedes)
Greek Christmas Cookies (Kourambiedes)
Ingredients
3 sticks unsalted butter, soft
1/2 teaspoon kosher salt
1/4 cup powdered sugar, plus additional for coating
1 egg yolk
2 tablespoons brandy
1 teaspoon vanilla extract
3 cups all-purpose flour, sifted
About 45 whole cloves
Directions
In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and salt and whip until light and fluffy, 3 to 5 minutes. Add the sugar, egg, brandy, and vanilla and beat until all of the ingredients are integrated. With the mixer on low speed, gradually add sifted flour to the butter mixture. Using a rubber spatula, remove the dough and transfer it onto a piece of waxed paper or parchment. Refrigerate for about 45 minutes before rolling.
Preheat the oven to 350 degrees F.
After the dough has cooled, pinch off small pieces and roll them into about 1-inch balls. Place them in a single layer with space in between each, on a greased baking sheet. Repeat the process until all of the cookie dough has been rolled. Place a clove in the center of each cookie. Alternatively, shape the ball into half moons with a clove in the center of each.
Place the sheets in the oven and bake until the cookies are just slightly brown, about 15 minutes. Allow them to cool thoroughly, and then roll them in powdered sugar.
Sunday, October 30, 2011
Potatoes with Smoked-Paprika Salt
Crispy Potatoes with Smoked-Paprika Salt
Yield: 4 servings
INGREDIENTS
Smoked-Paprika Salt
½ teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon hot smoked paprika
½ teaspoon ground ginger
½ tablespoon kosher salt
Potatoes
1 pound small waxy potatoes (fingerlings, red bliss or baby Yukon Golds), cleaned and dried
1 teaspoon kosher salt
1 bay leaf
¼ cup canola oil
2 tablespoons extra-virgin olive oil
¼ cup cilantro leaves
DIRECTIONS
1. Make the paprika salt: In a small skillet set over medium heat, combine the cumin and coriander seeds and toast, tossing constantly until aromatic, about 3 minutes. Remove the pan from the heat and stir in the paprika and ginger; set aside to cool. Once the spices are cool, grind them in a spice grinder or clean coffee grinder. Combine with the salt and set aside.
2. Make the potatoes: In a small saucepan, add enough cold water to cover the potatoes by half an inch. Add the salt and bay leaf and bring the water to a boil. Reduce the heat to a simmer and cook until the potatoes are just tender, about 10 minutes. Remove the potatoes from the water and set aside to cool.
3. Using the heel of your hand, press down gently on each potato to flatten slightly, taking care to keep them in one piece.
4. In a large skillet set over medium-high heat, add the canola oil. Add the pressed potatoes and sear both sides for 3 minutes, until they are golden brown and crisp.
5. Season the hot potatoes with the spice mix and drizzle with the olive oil. Sprinkle the cilantro leaves on top and serve immediately.
Yield: 4 servings
INGREDIENTS
Smoked-Paprika Salt
½ teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon hot smoked paprika
½ teaspoon ground ginger
½ tablespoon kosher salt
Potatoes
1 pound small waxy potatoes (fingerlings, red bliss or baby Yukon Golds), cleaned and dried
1 teaspoon kosher salt
1 bay leaf
¼ cup canola oil
2 tablespoons extra-virgin olive oil
¼ cup cilantro leaves
DIRECTIONS
1. Make the paprika salt: In a small skillet set over medium heat, combine the cumin and coriander seeds and toast, tossing constantly until aromatic, about 3 minutes. Remove the pan from the heat and stir in the paprika and ginger; set aside to cool. Once the spices are cool, grind them in a spice grinder or clean coffee grinder. Combine with the salt and set aside.
2. Make the potatoes: In a small saucepan, add enough cold water to cover the potatoes by half an inch. Add the salt and bay leaf and bring the water to a boil. Reduce the heat to a simmer and cook until the potatoes are just tender, about 10 minutes. Remove the potatoes from the water and set aside to cool.
3. Using the heel of your hand, press down gently on each potato to flatten slightly, taking care to keep them in one piece.
4. In a large skillet set over medium-high heat, add the canola oil. Add the pressed potatoes and sear both sides for 3 minutes, until they are golden brown and crisp.
5. Season the hot potatoes with the spice mix and drizzle with the olive oil. Sprinkle the cilantro leaves on top and serve immediately.
Peppermint Patties
Peppermint Patties
Ingredients:
3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening
Directions:
In a large mixing bowl, combine condensed milk and peppermint
extract. Beat in enough confectioners' sugar, a little at a time,
to form a stiff dough that is no longer sticky.
Form into 1 inch balls, then place on waxed paper and flatten with
fingers to form patties. Let patties dry at room temperature two
hours, turning once.
In a medium saucepan over low heat, melt chocolate with
shortening, stirring often.
Remove from heat. Dip patties, one at a time, into chocolate by
laying them on the tines of a fork and lowering the fork into the
liquid. Let cool on waxed paper until set
Ingredients:
3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening
Directions:
In a large mixing bowl, combine condensed milk and peppermint
extract. Beat in enough confectioners' sugar, a little at a time,
to form a stiff dough that is no longer sticky.
Form into 1 inch balls, then place on waxed paper and flatten with
fingers to form patties. Let patties dry at room temperature two
hours, turning once.
In a medium saucepan over low heat, melt chocolate with
shortening, stirring often.
Remove from heat. Dip patties, one at a time, into chocolate by
laying them on the tines of a fork and lowering the fork into the
liquid. Let cool on waxed paper until set
Orange Cream Cheese Bread
Orange Cream Cheese Bread
Ingredients
- 1-8 oz package cream cheese, softened
- 1/2 c shortening
- 1 2/3 c granulated sugar
- 2 eggs
- 2 1/4 c all-purpose flour
- 1 tsp salt - 1 Tbsp baking powder
- 1 c milk
- 1/2 c chopped walnuts
- 2 Tbsp grated orange peel
- 1/4 c orange juice
Directions
1. Combine cream cheese and shortening, creaming well.
2. Gradually add sugar, beating until light and fluffy.
3. Add eggs, beating well after each addition.
4. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.
5. Stir in walnuts and orange peel.
6. Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.
7. Bake at 375 degrees F for 55 minutes or until a wooden toothpick inserted into center comes out clean.
8. Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling
Ingredients
- 1-8 oz package cream cheese, softened
- 1/2 c shortening
- 1 2/3 c granulated sugar
- 2 eggs
- 2 1/4 c all-purpose flour
- 1 tsp salt - 1 Tbsp baking powder
- 1 c milk
- 1/2 c chopped walnuts
- 2 Tbsp grated orange peel
- 1/4 c orange juice
Directions
1. Combine cream cheese and shortening, creaming well.
2. Gradually add sugar, beating until light and fluffy.
3. Add eggs, beating well after each addition.
4. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.
5. Stir in walnuts and orange peel.
6. Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.
7. Bake at 375 degrees F for 55 minutes or until a wooden toothpick inserted into center comes out clean.
8. Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling
Sunday, October 23, 2011
Risotto Milanese
Risotto Milanese
1/4 cup olive oil
1/2 cup yellow onion, finely chopped
1 1/2 cups Arborio rice
1/2 cup white wine
5 cups chicken or vegetable broth
1/2 tsp saffron threads
2 Tbsp butter
1/2 cup Parmesan cheese
Salt & pepper to taste
Heat oil, onions and saffron. Cook 3 minutes or until onions are soft.
Keep broth warm in a separate pot. Add rice to the onions and stir for 2 minutes. Add white wine and let evaporate.
Add the broth, about 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed by the rice. Continue to add until all of the broth has been used. Turn off heat.
Add butter and Parmesan cheese. Stir to combine with rice/risotto.
Transfer to large bowl and garnish with parsley. Serve immediately.
1/4 cup olive oil
1/2 cup yellow onion, finely chopped
1 1/2 cups Arborio rice
1/2 cup white wine
5 cups chicken or vegetable broth
1/2 tsp saffron threads
2 Tbsp butter
1/2 cup Parmesan cheese
Salt & pepper to taste
Heat oil, onions and saffron. Cook 3 minutes or until onions are soft.
Keep broth warm in a separate pot. Add rice to the onions and stir for 2 minutes. Add white wine and let evaporate.
Add the broth, about 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed by the rice. Continue to add until all of the broth has been used. Turn off heat.
Add butter and Parmesan cheese. Stir to combine with rice/risotto.
Transfer to large bowl and garnish with parsley. Serve immediately.
Friday, October 14, 2011
Apple Squash Soup
Apple Squash Soup
Ingredients:
1 stick (1/4 pound) butter
1 cup onion, roughly chopped
1 cup Granny Smith apple, peeled, cored and roughly chopped
1 cup rutabaga, peeled and roughly chopped
1 cup butternut squash, peeled, seeded and roughly chopped
1 cup carrots, peeled and roughly chopped
1 cup sweet potato, peeled and roughly chopped
1 quart good chicken stock
2 cups heavy cream
1/4 cup maple syrup
Salt and cayenne pepper to taste
1. In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent.
2. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
3. Purée the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.
4. Return the pot to the stove, bring the soup to a simmer, and serve.
Ingredients:
1 stick (1/4 pound) butter
1 cup onion, roughly chopped
1 cup Granny Smith apple, peeled, cored and roughly chopped
1 cup rutabaga, peeled and roughly chopped
1 cup butternut squash, peeled, seeded and roughly chopped
1 cup carrots, peeled and roughly chopped
1 cup sweet potato, peeled and roughly chopped
1 quart good chicken stock
2 cups heavy cream
1/4 cup maple syrup
Salt and cayenne pepper to taste
1. In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent.
2. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
3. Purée the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.
4. Return the pot to the stove, bring the soup to a simmer, and serve.
Dark Chocolate Salted Caramel Cupcakes
Dark Chocolate Salted Caramel Cupcakes
To make them at home, you’ll need 4 components on hand: fresh, completely cooled chocolate cupcakes, caramel sauce (preferably homemade), chocolate ganache and some fancy sea salt.
For the chocolate cupcakes, any chocolate cupcake recipe you’re familiar with will do.
For the dark chocolate ganache, I have to admit that I don’t really use a recipe. But when I made this batch of dark chocolate salted caramel cupcakes, I did the following: I simmered 1 cup of heavy cream over medium heat, then I whisked in about 8 ounces of really dark Ghiradelli chocolate chips and about 1 1/2 tablespoons of chocolate liqueur. I whisked it all together until the chocolate completely melted and the mixture was smooth. Then I let it cool for about an hour, until it was thick enough to spread on the cupcakes with a spoon…but not so thick that it didn’t drip just a little once on the cupcakes.
I happened to have some nice French fleur de sel around for the salt part of these cupcakes. Any good, flaky sea salt should work for this.
Just for reference, I made 24 regular sized cupcakes. If you make the full batch of caramel sauce, you’ll have lots left over. Half a batch should be more than enough if you don’t want extra. The ganache I described above was ample for the cupcakes with very little left over.
To assemble the cupcakes, cut a small piece out of the center of each cupcake. Mine were probably close to an inch in diameter and about the same depth. I think they sell fancy cupcake coring contraptions but all I used was a small paring knife. Insert the knife at a slight angle to core the cupcakes. Once you do it a few times, you’ll get the hang of it and it goes quite quickly. Since you’ll be filling these cupcakes, cut the bottom of each core piece off just a little bit so that there will be room for it to fit back into the cupcake once it’s filled with caramel sauce.
Spoon or pipe caramel sauce into each cupcake. Sprinkle a pinch of sea salt over the caramel in each cupcake. Cover each cupcake with the pieces you removed earlier. If the pieces don’t fit perfectly, it’s okay as the ganache will cover up any imperfections.
Spoon or spread a generous bit of chocolate ganache onto each cupcake and sprinkled another pinch of sea salt on top of the ganache. Note: If the ganache hasn’t set enough, it will drip all over the place. If this happens, wait for the ganache to set a little more and proceed to eat the messy cupcake immediately.
To make them at home, you’ll need 4 components on hand: fresh, completely cooled chocolate cupcakes, caramel sauce (preferably homemade), chocolate ganache and some fancy sea salt.
For the chocolate cupcakes, any chocolate cupcake recipe you’re familiar with will do.
For the dark chocolate ganache, I have to admit that I don’t really use a recipe. But when I made this batch of dark chocolate salted caramel cupcakes, I did the following: I simmered 1 cup of heavy cream over medium heat, then I whisked in about 8 ounces of really dark Ghiradelli chocolate chips and about 1 1/2 tablespoons of chocolate liqueur. I whisked it all together until the chocolate completely melted and the mixture was smooth. Then I let it cool for about an hour, until it was thick enough to spread on the cupcakes with a spoon…but not so thick that it didn’t drip just a little once on the cupcakes.
I happened to have some nice French fleur de sel around for the salt part of these cupcakes. Any good, flaky sea salt should work for this.
Just for reference, I made 24 regular sized cupcakes. If you make the full batch of caramel sauce, you’ll have lots left over. Half a batch should be more than enough if you don’t want extra. The ganache I described above was ample for the cupcakes with very little left over.
To assemble the cupcakes, cut a small piece out of the center of each cupcake. Mine were probably close to an inch in diameter and about the same depth. I think they sell fancy cupcake coring contraptions but all I used was a small paring knife. Insert the knife at a slight angle to core the cupcakes. Once you do it a few times, you’ll get the hang of it and it goes quite quickly. Since you’ll be filling these cupcakes, cut the bottom of each core piece off just a little bit so that there will be room for it to fit back into the cupcake once it’s filled with caramel sauce.
Spoon or pipe caramel sauce into each cupcake. Sprinkle a pinch of sea salt over the caramel in each cupcake. Cover each cupcake with the pieces you removed earlier. If the pieces don’t fit perfectly, it’s okay as the ganache will cover up any imperfections.
Spoon or spread a generous bit of chocolate ganache onto each cupcake and sprinkled another pinch of sea salt on top of the ganache. Note: If the ganache hasn’t set enough, it will drip all over the place. If this happens, wait for the ganache to set a little more and proceed to eat the messy cupcake immediately.
Sunday, October 9, 2011
Jambalaya Pasta with Chicken
Jambalaya Pasta with Chicken
Jambalaya sauce (see recipe below)
Caribbean peppers and onions (see recipe below)
2 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon soy sauce
1/2 teaspoon salt
2 boneless, skinless chicken breast halves (about 5 ounces each)
1 pound dry linguine (or 2 pounds fresh)
1 tablespoon chopped fresh Italian parsley for garnish
Prepare jambalaya sauce and Caribbean peppers and onions.
In mixing bowl, stir together olive oil, garlic, soy sauce and salt. Turn chicken breasts in this mixture and let them marinate at room temperature 10 to 20 minutes.
After chicken has marinated, preheat broiler, stovetop grill or outdoor grill. If using broiler, set rack in center of oven. Cook chicken breasts until done, 5 to 6 minutes per side.
Chill well in refrigerator, then cut into 3/4 -inch cubes. Cover and refrigerate until ready to use.
To assemble: In medium-sized covered saucepan over medium-low heat, combine jambalaya sauce, Caribbean peppers and onions and the chicken cubes.
Cook, stirring occasionally, until heated through, 8 to 10 minutes. Transfer to a large mixing bowl.
Bring large pot of salted water to a rapid boil. Add pasta, and cool until al dente, 5 to 6 minutes for dry pasta, about 3 minutes for fresh pasta.
Drain linguine well, add it to sauce and toss well. Serve family-style or in individual serving bowls garnished with chopped parsley.
Jambalaya sauce:
2 tablespoons unsalted butter
1/2 pound andouille sausage, cut into 3/8-inch thick slices
1 medium onion, cut into 1/4-inch dice
1 medium green bell pepper, cut into 1/4-inch dice
1 cup diced celery (cut into 1/4-inch dice)
1 tablespoon freshly minced garlic
2-1/2 cups chicken stock (preferably homemade)
1 cup canned crushed tomatoes
3 ounces canned tomato paste (1/2 of a small can)
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon ground white pepper
1 bay leaf
In large saucepan over low heat, melt butter. Add sausage and cook, stirring occasionally, for 12 minutes. Add onion, bell pepper, celery and garlic.
Cook, stirring frequently, for 10 minutes. Add remaining ingredients and stir well, then bring to a boil. Reduce heat and simmer 30 minutes. Remove bay leaf before using.
Caribbean peppers and onions:
1/4 cup bottled sweet chili sauce
1 tablespoon soy sauce
1 tablespoon olive oil
1 medium red bell pepper, cut into 1-inch squares
1 medium yellow bell pepper, cut into 1-inch squares
1 small red onion, cut into 1-inch squares
In medium-sized mixing bowl, stir together the chili sauce, soy sauce and olive oil until well combined.
Preheat a stove-top grill or broiler. Toss peppers and onion with sauce until well coated.
Grill or broil vegetables in a single layer, using a spatula or tongs to turn them occasionally, until evenly browned, 4 to 5 minutes.
Makes 4 to 6 servings
Jambalaya sauce (see recipe below)
Caribbean peppers and onions (see recipe below)
2 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon soy sauce
1/2 teaspoon salt
2 boneless, skinless chicken breast halves (about 5 ounces each)
1 pound dry linguine (or 2 pounds fresh)
1 tablespoon chopped fresh Italian parsley for garnish
Prepare jambalaya sauce and Caribbean peppers and onions.
In mixing bowl, stir together olive oil, garlic, soy sauce and salt. Turn chicken breasts in this mixture and let them marinate at room temperature 10 to 20 minutes.
After chicken has marinated, preheat broiler, stovetop grill or outdoor grill. If using broiler, set rack in center of oven. Cook chicken breasts until done, 5 to 6 minutes per side.
Chill well in refrigerator, then cut into 3/4 -inch cubes. Cover and refrigerate until ready to use.
To assemble: In medium-sized covered saucepan over medium-low heat, combine jambalaya sauce, Caribbean peppers and onions and the chicken cubes.
Cook, stirring occasionally, until heated through, 8 to 10 minutes. Transfer to a large mixing bowl.
Bring large pot of salted water to a rapid boil. Add pasta, and cool until al dente, 5 to 6 minutes for dry pasta, about 3 minutes for fresh pasta.
Drain linguine well, add it to sauce and toss well. Serve family-style or in individual serving bowls garnished with chopped parsley.
Jambalaya sauce:
2 tablespoons unsalted butter
1/2 pound andouille sausage, cut into 3/8-inch thick slices
1 medium onion, cut into 1/4-inch dice
1 medium green bell pepper, cut into 1/4-inch dice
1 cup diced celery (cut into 1/4-inch dice)
1 tablespoon freshly minced garlic
2-1/2 cups chicken stock (preferably homemade)
1 cup canned crushed tomatoes
3 ounces canned tomato paste (1/2 of a small can)
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon ground white pepper
1 bay leaf
In large saucepan over low heat, melt butter. Add sausage and cook, stirring occasionally, for 12 minutes. Add onion, bell pepper, celery and garlic.
Cook, stirring frequently, for 10 minutes. Add remaining ingredients and stir well, then bring to a boil. Reduce heat and simmer 30 minutes. Remove bay leaf before using.
Caribbean peppers and onions:
1/4 cup bottled sweet chili sauce
1 tablespoon soy sauce
1 tablespoon olive oil
1 medium red bell pepper, cut into 1-inch squares
1 medium yellow bell pepper, cut into 1-inch squares
1 small red onion, cut into 1-inch squares
In medium-sized mixing bowl, stir together the chili sauce, soy sauce and olive oil until well combined.
Preheat a stove-top grill or broiler. Toss peppers and onion with sauce until well coated.
Grill or broil vegetables in a single layer, using a spatula or tongs to turn them occasionally, until evenly browned, 4 to 5 minutes.
Makes 4 to 6 servings
Friday, October 7, 2011
Kettle Corn
Ingredients
1/4 cup vegetable oil
1/4 cup white sugar
1/2 cup unpopped popcorn kernels
Directions
1.Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.
1/4 cup vegetable oil
1/4 cup white sugar
1/2 cup unpopped popcorn kernels
Directions
1.Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.
Ginger Salad Dressing
Ginger Salad Dressing
Description: Prepare your favorite salad and splash on this
flavorful dressing for a unique taste.
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons fresh lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Place all ingredients in blender; blend on high speed for 30
seconds or until the ginger is well-pureed and mixture is well
blended.
2. Store in covered container in refrigerator.
Description: Prepare your favorite salad and splash on this
flavorful dressing for a unique taste.
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons fresh lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Place all ingredients in blender; blend on high speed for 30
seconds or until the ginger is well-pureed and mixture is well
blended.
2. Store in covered container in refrigerator.
Friday, September 23, 2011
French Toast Napoleon with Strawberries
French Toast Napoleon with Strawberries
Batter Ingredients:
4 Eggs
1 cup Half and half (or milk)
1 Tbls. Vanilla
2 Tbls. Sugar
3/4 tsp. Cinnamon
Put all ingredients in a blender and blend for a few seconds or until smooth.
Other Ingredients:
6 slices Egg Bread or Challah Bread, 3/4" thick slices
2 cups French Toast Batter (recipe below)
1/4 cup Butter, melted or Canola Oil
3 cups Sliced Strawberries, (room temperature) tossed with a little sugar
2 cups Whipped Cream
1/2 cup Glazed Pecans (Available at your favorite grocery store).
1 Tbls. Powered Sugar
Maple Syrup, heated
Directions:
Dip the bread in batter. Gently squeeze the bread slices in several different spots (especially near the edge/crust) to help absorb the batter. Allow the batter to absorb into the bread while it rests for 10 minutes.
Drizzle melted margarine onto a grill or large sauté pan. Place the soaked bread onto the grill and cook until golden brown on both top and bottom (approx. 4 minutes per side).
Place a cooked slice on the plate, sprinkle sliced strawberries on top. Place a second slice on top of first, add more sliced strawberries. Repeat. Garnish with whipped cream and glazed pecans, and then sprinkle powered sugar around the plate. Serve warm maple syrup on the side.
Batter Ingredients:
4 Eggs
1 cup Half and half (or milk)
1 Tbls. Vanilla
2 Tbls. Sugar
3/4 tsp. Cinnamon
Put all ingredients in a blender and blend for a few seconds or until smooth.
Other Ingredients:
6 slices Egg Bread or Challah Bread, 3/4" thick slices
2 cups French Toast Batter (recipe below)
1/4 cup Butter, melted or Canola Oil
3 cups Sliced Strawberries, (room temperature) tossed with a little sugar
2 cups Whipped Cream
1/2 cup Glazed Pecans (Available at your favorite grocery store).
1 Tbls. Powered Sugar
Maple Syrup, heated
Directions:
Dip the bread in batter. Gently squeeze the bread slices in several different spots (especially near the edge/crust) to help absorb the batter. Allow the batter to absorb into the bread while it rests for 10 minutes.
Drizzle melted margarine onto a grill or large sauté pan. Place the soaked bread onto the grill and cook until golden brown on both top and bottom (approx. 4 minutes per side).
Place a cooked slice on the plate, sprinkle sliced strawberries on top. Place a second slice on top of first, add more sliced strawberries. Repeat. Garnish with whipped cream and glazed pecans, and then sprinkle powered sugar around the plate. Serve warm maple syrup on the side.
Caramel Apple Pie NESTLÉ® TOLL HOUSE® Cookies
Caramel Apple Pie NESTLÉ® TOLL HOUSE® Cookies
Prep:10 minsCooking:9 minsCooling:0 minYields:60 cookiesCaramel, apple and chocolate, oh my! These cinnamon-spiced chocolate chip cookies mixed with dried apples and drizzled with caramel are a delightful fall-flavored treat.
Ingredients
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 1/2 cups (about 5 oz.) coarsely chopped dried apples
18 caramels, unwrapped
1 tablespoon milk
.Directions
PREHEAT oven to 375° F.
COMBINE flour, cinnamon, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and apple pieces. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
MICROWAVE caramels and milk in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Microwave at additional 10- to 20-second intervals; stir until smooth. Place sheets of wax or parchment paper under wire racks. Drizzle melted caramels over cookies. Allow drizzle to set. Store in single layers in tightly covered containers.
Prep:10 minsCooking:9 minsCooling:0 minYields:60 cookiesCaramel, apple and chocolate, oh my! These cinnamon-spiced chocolate chip cookies mixed with dried apples and drizzled with caramel are a delightful fall-flavored treat.
Ingredients
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 1/2 cups (about 5 oz.) coarsely chopped dried apples
18 caramels, unwrapped
1 tablespoon milk
.Directions
PREHEAT oven to 375° F.
COMBINE flour, cinnamon, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and apple pieces. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
MICROWAVE caramels and milk in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Microwave at additional 10- to 20-second intervals; stir until smooth. Place sheets of wax or parchment paper under wire racks. Drizzle melted caramels over cookies. Allow drizzle to set. Store in single layers in tightly covered containers.
Tuna-Wasabi Wontons
Tuna-Wasabi Wontons
24 wonton skins
1 8-ounce tuna steak, about 1 and a 1/2 inches thick
1 cup cream cheese
2 tablespoons wasabi paste
1/2 lime, juiced
Salt
1/4 cup white sesame seeds, toasted
1/2 cup pickled ginger
Instructions
Preheat the oven to 350 degrees. Cut a 2-inch circle from each wonton skin using a cookie cutter. Place the circles on a large cookie sheet and bake for about 5 to 7 minutes, until the wontons look puffy and turn golden around the edges. Set aside to cool.
Slice the tuna into 11/2-inch cubes and cut each cube into 1/8-inch-thick squares. Mix the cream cheese with the wasabi until smooth, and season to taste with lime juice and salt. Spread a thin layer of the cheese mixture onto the wonton, place a little slice of pickled ginger on top, and finish with a square of tuna. Sprinkle the tuna with sesame seeds.
Makes 24 Appetizer Servings
24 wonton skins
1 8-ounce tuna steak, about 1 and a 1/2 inches thick
1 cup cream cheese
2 tablespoons wasabi paste
1/2 lime, juiced
Salt
1/4 cup white sesame seeds, toasted
1/2 cup pickled ginger
Instructions
Preheat the oven to 350 degrees. Cut a 2-inch circle from each wonton skin using a cookie cutter. Place the circles on a large cookie sheet and bake for about 5 to 7 minutes, until the wontons look puffy and turn golden around the edges. Set aside to cool.
Slice the tuna into 11/2-inch cubes and cut each cube into 1/8-inch-thick squares. Mix the cream cheese with the wasabi until smooth, and season to taste with lime juice and salt. Spread a thin layer of the cheese mixture onto the wonton, place a little slice of pickled ginger on top, and finish with a square of tuna. Sprinkle the tuna with sesame seeds.
Makes 24 Appetizer Servings
Tuesday, September 13, 2011
Penne Puttanesca
Penne Puttanesca
Ingredients:
For the Sauce:
6-oz Extra-Virgin Olive Oil
1 tbsp Garlic, chopped
2 tbsp Italian Parsley, chopped
2 tbsp Fresh Oregano Leaves
2 tbsp Capers
1 cup Black Olives, coarsely chopped
3 cups Diced Tomatoes
2 each Anchovies, chopped (optional)
For the Pasta:
2 lbs Penne
2 tbsp Sea Salt
8 fluid oz Pasta Broth
3 oz Grated Romano Cheese
Directions:
In a large bowl, mix all the ingredients for sauce together. Refrigerate.
In a large pot, bring 1 ½ gallons of water to a boil. Season with a sea salt and bring to a boil again.
Drop the pasta in the water, stir well and cook until pasta is "al dente," about 8 minutes.
Drain the pasta and place again in the pot. Reserve one cup of the pasta water.
Heat the sauce and pasta broth in a sauté pan. Add pasta and mix well.
Transfer to platter and serve sprinkled with Romano cheese.
Serves 6-8 people
Ingredients:
For the Sauce:
6-oz Extra-Virgin Olive Oil
1 tbsp Garlic, chopped
2 tbsp Italian Parsley, chopped
2 tbsp Fresh Oregano Leaves
2 tbsp Capers
1 cup Black Olives, coarsely chopped
3 cups Diced Tomatoes
2 each Anchovies, chopped (optional)
For the Pasta:
2 lbs Penne
2 tbsp Sea Salt
8 fluid oz Pasta Broth
3 oz Grated Romano Cheese
Directions:
In a large bowl, mix all the ingredients for sauce together. Refrigerate.
In a large pot, bring 1 ½ gallons of water to a boil. Season with a sea salt and bring to a boil again.
Drop the pasta in the water, stir well and cook until pasta is "al dente," about 8 minutes.
Drain the pasta and place again in the pot. Reserve one cup of the pasta water.
Heat the sauce and pasta broth in a sauté pan. Add pasta and mix well.
Transfer to platter and serve sprinkled with Romano cheese.
Serves 6-8 people
Spicy Green Beans with Pork
Spicy Green Beans with Pork
Ingredients
1 pound pork tenderloin
3 tablespoons soy sauce
2 tablespoons rice wine
1/4 teaspoon black pepper
1/4 cup chicken stock
1 tablespoon spicy bean sauce
1 tablespoon hoisin sauce
1 1/2 teaspoons chili garlic sauce
1 1/2 teaspoons sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
1/4 cup peanut or vegetable oil
1 pound green beans, trimmed and snapped in half
3 garlic cloves, minced
1 (1-inch) piece of fresh ginger, peeled and minced
4 green onions, thinly sliced
1/4 cup toasted white sesame seeds
Instructions
Shave the pork into thin strips. (Tip: first partially freeze it for 30 to 90 minutes.) In a small bowl, toss the shaved pork with 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and the pepper. Marinate the pork at room temperature while assembling the rest of the ingredients.
In a separate bowl, combine the remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch, and set aside.
Heat a wok or large frying pan over medium-high heat and add the oil. When the oil is hot, add the beans and stir-fry them until they begin to brown or blister, about 10 minutes. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil.
Return the pan to the heat and add the pork, garlic, and ginger. Stir-fry the mixture until the pork is no longer pink, about 3 minutes. Add the green onions and cook for 1 minute.
Add the reserved sauce and green beans, mix well, and cook until the sauce begins to thicken, about one minute. Finally, sprinkle with the sesame seeds before serving. Makes about 5 cups.
Ingredients
1 pound pork tenderloin
3 tablespoons soy sauce
2 tablespoons rice wine
1/4 teaspoon black pepper
1/4 cup chicken stock
1 tablespoon spicy bean sauce
1 tablespoon hoisin sauce
1 1/2 teaspoons chili garlic sauce
1 1/2 teaspoons sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
1/4 cup peanut or vegetable oil
1 pound green beans, trimmed and snapped in half
3 garlic cloves, minced
1 (1-inch) piece of fresh ginger, peeled and minced
4 green onions, thinly sliced
1/4 cup toasted white sesame seeds
Instructions
Shave the pork into thin strips. (Tip: first partially freeze it for 30 to 90 minutes.) In a small bowl, toss the shaved pork with 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and the pepper. Marinate the pork at room temperature while assembling the rest of the ingredients.
In a separate bowl, combine the remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch, and set aside.
Heat a wok or large frying pan over medium-high heat and add the oil. When the oil is hot, add the beans and stir-fry them until they begin to brown or blister, about 10 minutes. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil.
Return the pan to the heat and add the pork, garlic, and ginger. Stir-fry the mixture until the pork is no longer pink, about 3 minutes. Add the green onions and cook for 1 minute.
Add the reserved sauce and green beans, mix well, and cook until the sauce begins to thicken, about one minute. Finally, sprinkle with the sesame seeds before serving. Makes about 5 cups.
Monday, September 5, 2011
a betty crocker recipe
Chocolate-Topped Peanut Butter-Bacon Bars
Enjoy these delicious bars made using Betty Crocker® peanut butter cookie mix and bacon sprinkled with chocolate – perfect for a dessert.
Prep Time
15
Minutes
Total Time
1:35
Hr:Mins
Makes
16 bars
1 pouch Betty Crocker® peanut butter cookie mix 1/3 cup vegetable oil 2 tablespoons maple-flavored syrup 1 egg 10 slices bacon, crisply cooked, crumbled (about 3/4 cup) 1/2 cup chopped peanuts 1 cup semisweet chocolate chips (6 oz)
1.Heat oven to 350°F. Lightly spray 9- or 8-inch square pan with cooking spray.
2.In large bowl, stir together cookie mix, oil, syrup and egg until soft dough forms. Reserve 1/4 cup bacon for garnish. Stir remaining bacon and peanuts into dough. Press evenly in pan.
3.Bake 20 to 25 mintues or until golden brown. Remove from oven; sprinkle with chocolate chips. Return to oven; bake 1 minute. Immediately spread chocolate over bars. Sprinkle reserved 1/4 cup bacon over chocolate. Cool completely, about 1 hour or until chocolate is set.
4.For bars, cut into 4 rows by 4 rows. Store tightly covered in refrigerator.
Makes 16 bars
Nutrition Information:
1 Serving (1 Bar)Calories 300(Calories from Fat 150),Total Fat 17g(Saturated Fat 5g,Trans Fat 0g),Cholesterol 20mg;Sodium 280mg;Total Carbohydrate 31g(Dietary Fiber 1g,Sugars 20g),Protein 6g;Percent Daily Value*:Vitamin A 0.00%;Vitamin C 0.00%;Calcium 0.00%;Iron 6.00%;Exchanges:1 Starch;0 Fruit;1 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;3 1/2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.
© 2011 ®/TM General Mills All Rights Reserved
Enjoy these delicious bars made using Betty Crocker® peanut butter cookie mix and bacon sprinkled with chocolate – perfect for a dessert.
Prep Time
15
Minutes
Total Time
1:35
Hr:Mins
Makes
16 bars
1 pouch Betty Crocker® peanut butter cookie mix 1/3 cup vegetable oil 2 tablespoons maple-flavored syrup 1 egg 10 slices bacon, crisply cooked, crumbled (about 3/4 cup) 1/2 cup chopped peanuts 1 cup semisweet chocolate chips (6 oz)
1.Heat oven to 350°F. Lightly spray 9- or 8-inch square pan with cooking spray.
2.In large bowl, stir together cookie mix, oil, syrup and egg until soft dough forms. Reserve 1/4 cup bacon for garnish. Stir remaining bacon and peanuts into dough. Press evenly in pan.
3.Bake 20 to 25 mintues or until golden brown. Remove from oven; sprinkle with chocolate chips. Return to oven; bake 1 minute. Immediately spread chocolate over bars. Sprinkle reserved 1/4 cup bacon over chocolate. Cool completely, about 1 hour or until chocolate is set.
4.For bars, cut into 4 rows by 4 rows. Store tightly covered in refrigerator.
Makes 16 bars
Nutrition Information:
1 Serving (1 Bar)Calories 300(Calories from Fat 150),Total Fat 17g(Saturated Fat 5g,Trans Fat 0g),Cholesterol 20mg;Sodium 280mg;Total Carbohydrate 31g(Dietary Fiber 1g,Sugars 20g),Protein 6g;Percent Daily Value*:Vitamin A 0.00%;Vitamin C 0.00%;Calcium 0.00%;Iron 6.00%;Exchanges:1 Starch;0 Fruit;1 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;3 1/2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.
© 2011 ®/TM General Mills All Rights Reserved
Whole Wheat Pizza Crust
Whole Wheat Pizza Crust
1 1/4 cups warm water
1-2 teaspoons dry yeast
1/4 cup honey
2 teaspoons sea salt
2 tablespoons olive oil
1 1/2 cups whole wheat bread flour
1 1/2 cups spring wheat white flour
3 teaspoons ascorbic acid & flour mixture *See Note*
Directions:
*Note: Whole wheat flour tends to not rise as much, so this is a tip to help strengthen the dough. You can purchase 100mg tablets of Ascorbic Acid in the health food section of the grocery store. Crush one tablet and mix it with 8 teaspoons of the whole wheat flour. You will use 3 teaspoons of this mixture in the recipe. Save the rest for later use.
1. Dissolve yeast in warm water. Stir in honey, sea salt, and oil.
2. Add about half of each flour mixed with the dough strengthener and beat well for 1-2 minutes.
3. Add additional whole wheat and white wheat flour to make a firm dough ball. Knead 4-5 minutes by hand or 8-10 minutes by machine.
4. Make the dough ball a little softer and slightly sticky as compared to making a white pizza crust. It should still meet the requirements of the table test - maintains its shape for 1 minute when formed into a ball and set on the table.
5. Proof in a warm place until double in bulk if you want to use it same day, or refrigerate up to 3 days.
6. Hand shape the crust on a bed of cornmeal or whole wheat flour.
7. Sauce with about 1 cup sauce for 16-inch pizza and 1/2 cup for 12-inch pizza.
8. Bake on 450 degree stone until evenly browned on top and bottom, 8-10 minutes.
1 1/4 cups warm water
1-2 teaspoons dry yeast
1/4 cup honey
2 teaspoons sea salt
2 tablespoons olive oil
1 1/2 cups whole wheat bread flour
1 1/2 cups spring wheat white flour
3 teaspoons ascorbic acid & flour mixture *See Note*
Directions:
*Note: Whole wheat flour tends to not rise as much, so this is a tip to help strengthen the dough. You can purchase 100mg tablets of Ascorbic Acid in the health food section of the grocery store. Crush one tablet and mix it with 8 teaspoons of the whole wheat flour. You will use 3 teaspoons of this mixture in the recipe. Save the rest for later use.
1. Dissolve yeast in warm water. Stir in honey, sea salt, and oil.
2. Add about half of each flour mixed with the dough strengthener and beat well for 1-2 minutes.
3. Add additional whole wheat and white wheat flour to make a firm dough ball. Knead 4-5 minutes by hand or 8-10 minutes by machine.
4. Make the dough ball a little softer and slightly sticky as compared to making a white pizza crust. It should still meet the requirements of the table test - maintains its shape for 1 minute when formed into a ball and set on the table.
5. Proof in a warm place until double in bulk if you want to use it same day, or refrigerate up to 3 days.
6. Hand shape the crust on a bed of cornmeal or whole wheat flour.
7. Sauce with about 1 cup sauce for 16-inch pizza and 1/2 cup for 12-inch pizza.
8. Bake on 450 degree stone until evenly browned on top and bottom, 8-10 minutes.
Wine and Cheese Pairings
Wine and cheese are two of life’s great culinary pleasures, and finding the perfect match can be a delicious endeavor. As with any wine and food pairing, there are a number of considerations, such as texture, acidity, fat and tannin. Rather than complicating the topic with exotic matches like Garrotxa and Meursault, we have broken the art of wine and cheese pairing down, so you can create your own.
Wine and Cheese Pairings
The wine-cheese pairing possibilities are endless, but to simplify the strategy, we can divide cheese into four major categories:
Bloomy: Creamy, decadent cheeses, with a soft rind.
Hard: Stiff cheeses, which are often sharp and/or salty. They can also be aged.
Blue: Pungent, often salty cheeses, with a blue tinge.
Fresh: Soft, often spreadable cheeses that can be tangy or mild. They are not usually aged.
If you have a specific cheese in mind, first contemplate the category it belongs to. You can then consult our wine and cheese pairing examples for ideas.
Just as with any food pairing, it helps to think of either complementary or contrasting flavors. A lush wine works well with a triple-cream cheese, while an acidic wine will cut the cheese's sweetness. As you begin to experiment, taste the cheese first by itself, to get a sense of its character, and then put another bite into your mouth with some wine to see how they mingle. Many experts say that white tends to pair better with cheese, but a light-bodied red and cheese pairing is still possible.
Wine and Cheese Pairing Examples
Cheese Wine
Bloomy
Camembert Champagne
Brie Chardonnay
Robiola Sparkling Wine
Taleggio Pinot Blanc
Hard
Gouda Merlot
Cheddar Cabernet Sauvignon
Parmesan Chianti
Double Gloucester Zinfandel
Pecorino Valpolicella
Gruyere Sauvignon Blanc
Fontina Bardolino
Blue
Gorgonzola Port
Stilton Sauternes
Blue Riesling
Cambozola Eiswein
Fresh
Ricotta Pinot Grigio
Mozzarella Sauvignon Blanc
Goat Chenin Blanc
Feta Beaujolais
Burrata Tocai Friulano
Preparing a Wine and Cheese Party
What better way to taste a variety of pairings then to throw a wine and cheese party? Purchase a few different cheeses from a cheese shop or gourmet store with a well-equipped storage facility. Discuss your plans with the cheesemonger and ask for recommendations. You can get creative with cheese place cards or purchase a nifty slate cheese tray, which allow you to etch cheese names in chalk. Lastly, be sure to serve the wine and cheese at their proper temperatures, so their flavors can emerge. Serve white wine at 45°F, red wine at 60°F and remove the cheese from the refrigerator 30 to 60 minutes prior to serving.
Wine and Cheese Party Menu
A great wine and cheese party offers pairing selections with varied flavor profiles. Display the options in a circle and have your guests start with lighter wines and fresher cheeses and move clockwise toward the ones that have sharpness and depth. To simplify, you could also choose a flexible wine that pairs with a wide range of cheeses. A lean red, such as Gamay or Pinot Noir, could serve as a perfect starting point. Your guests can taste that wine with each cheese and then rank the pairings.
Wine and Cheese Pairings
The wine-cheese pairing possibilities are endless, but to simplify the strategy, we can divide cheese into four major categories:
Bloomy: Creamy, decadent cheeses, with a soft rind.
Hard: Stiff cheeses, which are often sharp and/or salty. They can also be aged.
Blue: Pungent, often salty cheeses, with a blue tinge.
Fresh: Soft, often spreadable cheeses that can be tangy or mild. They are not usually aged.
If you have a specific cheese in mind, first contemplate the category it belongs to. You can then consult our wine and cheese pairing examples for ideas.
Just as with any food pairing, it helps to think of either complementary or contrasting flavors. A lush wine works well with a triple-cream cheese, while an acidic wine will cut the cheese's sweetness. As you begin to experiment, taste the cheese first by itself, to get a sense of its character, and then put another bite into your mouth with some wine to see how they mingle. Many experts say that white tends to pair better with cheese, but a light-bodied red and cheese pairing is still possible.
Wine and Cheese Pairing Examples
Cheese Wine
Bloomy
Camembert Champagne
Brie Chardonnay
Robiola Sparkling Wine
Taleggio Pinot Blanc
Hard
Gouda Merlot
Cheddar Cabernet Sauvignon
Parmesan Chianti
Double Gloucester Zinfandel
Pecorino Valpolicella
Gruyere Sauvignon Blanc
Fontina Bardolino
Blue
Gorgonzola Port
Stilton Sauternes
Blue Riesling
Cambozola Eiswein
Fresh
Ricotta Pinot Grigio
Mozzarella Sauvignon Blanc
Goat Chenin Blanc
Feta Beaujolais
Burrata Tocai Friulano
Preparing a Wine and Cheese Party
What better way to taste a variety of pairings then to throw a wine and cheese party? Purchase a few different cheeses from a cheese shop or gourmet store with a well-equipped storage facility. Discuss your plans with the cheesemonger and ask for recommendations. You can get creative with cheese place cards or purchase a nifty slate cheese tray, which allow you to etch cheese names in chalk. Lastly, be sure to serve the wine and cheese at their proper temperatures, so their flavors can emerge. Serve white wine at 45°F, red wine at 60°F and remove the cheese from the refrigerator 30 to 60 minutes prior to serving.
Wine and Cheese Party Menu
A great wine and cheese party offers pairing selections with varied flavor profiles. Display the options in a circle and have your guests start with lighter wines and fresher cheeses and move clockwise toward the ones that have sharpness and depth. To simplify, you could also choose a flexible wine that pairs with a wide range of cheeses. A lean red, such as Gamay or Pinot Noir, could serve as a perfect starting point. Your guests can taste that wine with each cheese and then rank the pairings.
Sunday, September 4, 2011
apple butter
All Day Apple Butter
Prep Time:
30 Min
Cook Time:
11 Hrs
Original Recipe Yield4 pints
Ingredients
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Directions
1. Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
2. Cover and cook on high 1 hour.
3. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
4. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
5. Spoon the mixture into sterile containers, cover and refrigerate or freeze.
pepper jelly
Pepper Jelly
.
Prep Time:10 minInactive Prep Time: -- Cook Time:8 minLevel:EasyServes:6 (1/2-pint) jars.
Ingredients
3/4 cup chopped green bell pepper
1/4 cup chopped fresh hot green pepper, such as jalapeno or serrano
1 1/2 cups apple cider vinegar
6 cups sugar
4 ounces pectin (recommended: Certo)
4 drops green food coloring
Special Equipment: 6 (1/2-pint) canning jars with lids
Directions
Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal*.
*Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures.
* Sterilizing Jars
Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
Sterilizing Tips:
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
Before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs when handling hot sterilized jars, to move them from either boiling water or the oven. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands.
After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
Wednesday, August 17, 2011
pomodoro sauce
Pomodoro Tomato Sauce
Ingredients
¼ cup olive oil
1 medium onion, peeled and finely diced
¼ cup garlic cloves, peeled and minced
1 28-ounce (790 g) can whole tomatoes with juice, chopped
kosher salt and freshly ground black pepper
10 large basil leaves, each torn into 3-4 pieces
Method
1. In a medium-sized stainless steel saucepan, place the olive oil and onion over medium heat and cook, stirring occasionally, for 8-10 minutes, or until onions are soft and translucent and just starting to caramelize. Add the garlic and cook 1 more minute.
2. Add the chopped tomatoes and cook for 20 minutes, stirring frequently to keep the sauce from burning.
3. When the sauce is done, add the salt and pepper to taste. Add the basil leaves to the top of the sauce and cover tightly.
4. Let the sauce sit for a few minutes, then remove the lid and stir in the basil.
5. Let cool and store in the refrigerator in an air-tight container.
Makes 3 cups
Ingredients
¼ cup olive oil
1 medium onion, peeled and finely diced
¼ cup garlic cloves, peeled and minced
1 28-ounce (790 g) can whole tomatoes with juice, chopped
kosher salt and freshly ground black pepper
10 large basil leaves, each torn into 3-4 pieces
Method
1. In a medium-sized stainless steel saucepan, place the olive oil and onion over medium heat and cook, stirring occasionally, for 8-10 minutes, or until onions are soft and translucent and just starting to caramelize. Add the garlic and cook 1 more minute.
2. Add the chopped tomatoes and cook for 20 minutes, stirring frequently to keep the sauce from burning.
3. When the sauce is done, add the salt and pepper to taste. Add the basil leaves to the top of the sauce and cover tightly.
4. Let the sauce sit for a few minutes, then remove the lid and stir in the basil.
5. Let cool and store in the refrigerator in an air-tight container.
Makes 3 cups
Friday, July 1, 2011
Roasted Red Pepper Gremolata Spread
Zesty spreads add just the right touch to your sandwich buffet.
2 tablespoons fresh Italian parsley, minced
2 teaspoons capers, drained
1 medium clove garlic, peeled and mashed
1/2 teaspoon lemon zest
1/4 teaspoon coarse sea salt
1 tablespoon red wine vinegar
14 ounces roasted red peppers, drained and patted dry
Combine all of the ingredients -- except the peppers -- in a food
processor and process until very finely chopped. Add peppers and
pulse until they are coarsely chopped, scraping bowl often. Adjust
seasoning to taste, and serve at room temperature.
Makes 2 cups
2 tablespoons fresh Italian parsley, minced
2 teaspoons capers, drained
1 medium clove garlic, peeled and mashed
1/2 teaspoon lemon zest
1/4 teaspoon coarse sea salt
1 tablespoon red wine vinegar
14 ounces roasted red peppers, drained and patted dry
Combine all of the ingredients -- except the peppers -- in a food
processor and process until very finely chopped. Add peppers and
pulse until they are coarsely chopped, scraping bowl often. Adjust
seasoning to taste, and serve at room temperature.
Makes 2 cups
Tuesday, May 3, 2011
Blueberry Scones
Preheat oven to 375 degrees
Large baking sheet with silpat or lined with parchment paper
Ingredients
2 Cups all-purpose flour
2 tsp baking powder
1 egg
1 Tbsp vanilla extract
1/2 tsp sea salt
6 Tbsp fine baker's sugar
1/2 cup ice cold butter
1/2 cup ice cold whipping cream
1 pint of fresh blueberries
For the topping
1 egg beaten
1 Tbsp whipping cream
Wilton's Sugar - large crystals
Cut butter into cubes and refrigerate until ready to use.
Sift the flour, salt, baking powder and sugar into a large bowl.
Cut the butter into the flour mixture with pastry blender until
resembles coarse meal
In a smaller bowl whisk the egg, cream and vanilla - add to the dry
mixture mixing with a fork, and stir until just combined - do not
over mix!
Stir in fresh blueberries.
Pour the dough mix onto a lightly floured board and pat into a 7
inch 1 to 1 1/2 inch high disk. Cut into in half then quarters and
then in eights as evenly as possible.
Place the scones on a baking sheet with silpat or parchment paper -
this ensures even browning on the bottom
Mix 1 egg with the 1 Tbsp of cream and brush the tops with the
cream-egg mixture then sprinkle generously with the sugar crystals.
Bake at 375 degrees for 17 minutes and no longer! This will ensure
a moister scone than normally expected.
Large baking sheet with silpat or lined with parchment paper
Ingredients
2 Cups all-purpose flour
2 tsp baking powder
1 egg
1 Tbsp vanilla extract
1/2 tsp sea salt
6 Tbsp fine baker's sugar
1/2 cup ice cold butter
1/2 cup ice cold whipping cream
1 pint of fresh blueberries
For the topping
1 egg beaten
1 Tbsp whipping cream
Wilton's Sugar - large crystals
Cut butter into cubes and refrigerate until ready to use.
Sift the flour, salt, baking powder and sugar into a large bowl.
Cut the butter into the flour mixture with pastry blender until
resembles coarse meal
In a smaller bowl whisk the egg, cream and vanilla - add to the dry
mixture mixing with a fork, and stir until just combined - do not
over mix!
Stir in fresh blueberries.
Pour the dough mix onto a lightly floured board and pat into a 7
inch 1 to 1 1/2 inch high disk. Cut into in half then quarters and
then in eights as evenly as possible.
Place the scones on a baking sheet with silpat or parchment paper -
this ensures even browning on the bottom
Mix 1 egg with the 1 Tbsp of cream and brush the tops with the
cream-egg mixture then sprinkle generously with the sugar crystals.
Bake at 375 degrees for 17 minutes and no longer! This will ensure
a moister scone than normally expected.
Tuesday, April 19, 2011
Pomodoro Tomato Sauce
Makes approximately 3 cups
Ingredients
1/4 cup olive oil
1 medium onion, peeled and finely diced
1/4 cup garlic cloves, peeled and minced
1 28-ounce (790 g) can whole tomatoes with juice, chopped
kosher salt and freshly ground black pepper
10 large basil leaves, each torn into 3-4 pieces
Method
This sauce is very versatile. It can be tossed with pasta, and
stewed with vegetables or your favorite fish or poultry.
1. In a medium-sized stainless steel saucepan, place the olive oil
and onion over medium heat and cook, stirring occasionally, for
8-10 minutes, or until onions are soft and translucent and just
starting to caramelize. Add the garlic and cook 1 more minute,
2. Add the chopped tomatoes and cook for 20 minutes, stirring
frequently to keep the sauce from burning.
3. When the sauce is done, add the salt and pepper to taste. Add
the basil leaves to the top of the sauce and cover tightly.
4. Let the sauce sit for a few minutes, then remove the lid and
stir in the basil.
5. Let cool and store in the refrigerator in an air-tight container.
Ingredients
1/4 cup olive oil
1 medium onion, peeled and finely diced
1/4 cup garlic cloves, peeled and minced
1 28-ounce (790 g) can whole tomatoes with juice, chopped
kosher salt and freshly ground black pepper
10 large basil leaves, each torn into 3-4 pieces
Method
This sauce is very versatile. It can be tossed with pasta, and
stewed with vegetables or your favorite fish or poultry.
1. In a medium-sized stainless steel saucepan, place the olive oil
and onion over medium heat and cook, stirring occasionally, for
8-10 minutes, or until onions are soft and translucent and just
starting to caramelize. Add the garlic and cook 1 more minute,
2. Add the chopped tomatoes and cook for 20 minutes, stirring
frequently to keep the sauce from burning.
3. When the sauce is done, add the salt and pepper to taste. Add
the basil leaves to the top of the sauce and cover tightly.
4. Let the sauce sit for a few minutes, then remove the lid and
stir in the basil.
5. Let cool and store in the refrigerator in an air-tight container.
Friday, February 25, 2011
Tortelloni Bolognese
2 Tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
1/2 lb ground beef
6 oz Italian sausage, skinned
1 cup red wine
18 oz can crushed tomatoes, chopped (ground)
1 tsp fresh rosemary, chopped (1/4 tsp dry)
1 tsp fresh sage, chopped (1/4 tsp dry)
Salt to taste
Pepper to taste
2 lbs Tortelloni
Parmesan cheese, freshly grated
1. Heat oil in a large pan. Add celery, carrot, onion, garlic and
cook about 5 minutes. Add meat and cook 10 minutes over medium
heat, stirring occasionally.
2. Deglaze pan with wine; let reduce. Add tomatoes and remaining
ingredients and stir. Simmer for about 1 hour.
3. Toss hot, drained pasta in sauce. Top with parmesan cheese.
Serve immediately.
Serves 4
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
1/2 lb ground beef
6 oz Italian sausage, skinned
1 cup red wine
18 oz can crushed tomatoes, chopped (ground)
1 tsp fresh rosemary, chopped (1/4 tsp dry)
1 tsp fresh sage, chopped (1/4 tsp dry)
Salt to taste
Pepper to taste
2 lbs Tortelloni
Parmesan cheese, freshly grated
1. Heat oil in a large pan. Add celery, carrot, onion, garlic and
cook about 5 minutes. Add meat and cook 10 minutes over medium
heat, stirring occasionally.
2. Deglaze pan with wine; let reduce. Add tomatoes and remaining
ingredients and stir. Simmer for about 1 hour.
3. Toss hot, drained pasta in sauce. Top with parmesan cheese.
Serve immediately.
Serves 4
Saturday, February 19, 2011
lentil soup
Ingredients
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan
Directions
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan
Directions
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
caramel oatmeal bars
You Need
1 pkg. (14 oz.) KRAFT Caramels
1/3 cup milk
2 cups flour
2 cups old-fashioned or quick-cooking oats
1-1/2 cups packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup cold butter, cut up
1 pkg. (8 oz.) BAKER'S Semi-Sweet Chocolate, melted
1 cup chopped PLANTERS Walnuts
Make ItHEAT oven to 350ºF.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Cook caramels and milk in saucepan on low heat 10 to 15 min. or until sauce is smooth, stirring frequently.
MIX next 5 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until crumbly; press 3 cups onto bottom of prepared pan. Bake 10 min. Spread chocolate over crust; top with nuts, caramel sauce and remaining crumb mixture.
BAKE 25 min. or until golden brown. Cool completely. Use foil handles to lift dessert from pan before cutting into bars. Refrigerate 3 hours or until chilled.
1 pkg. (14 oz.) KRAFT Caramels
1/3 cup milk
2 cups flour
2 cups old-fashioned or quick-cooking oats
1-1/2 cups packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup cold butter, cut up
1 pkg. (8 oz.) BAKER'S Semi-Sweet Chocolate, melted
1 cup chopped PLANTERS Walnuts
Make ItHEAT oven to 350ºF.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Cook caramels and milk in saucepan on low heat 10 to 15 min. or until sauce is smooth, stirring frequently.
MIX next 5 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until crumbly; press 3 cups onto bottom of prepared pan. Bake 10 min. Spread chocolate over crust; top with nuts, caramel sauce and remaining crumb mixture.
BAKE 25 min. or until golden brown. Cool completely. Use foil handles to lift dessert from pan before cutting into bars. Refrigerate 3 hours or until chilled.
Thursday, February 3, 2011
Spicy Sausage Lentil Soup
Spicy Sausage Lentil Soup
INGREDIENTS
2 tablespoons olive oil
1 cup minced onion
3/4 cup grated and minced carrot
1 tablespoon minced garlic
1 pound uncooked hot Italian sausage
2 ounces diced ham (about 1/2 cup, cut from a ham steak)
7 cups water
5 cups chicken broth
1 pound dry lentils
1 medium tomato, diced
2 tablespoons vinegar
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes
DIRECTIONS
1. Heat up olive oil in a Dutch oven or large sauce pot over medium
heat. Add onion, carrot, and garlic. Remove sausage from casing,
and add it to the pan. Saute for 8 minutes, stirring often. Break
up the sausage into bite-size bits as it cooks. Add ham, and cook
for an additional minute.
2. Add the remaining ingredients to the pot, bring to a boil, then
reduce heat and simmer for 1 hour.
3. Serve 1 cup for a "cup" portion, or serve 2 cups for a "bowl"
serving.
Makes 12 to 13 cups.
INGREDIENTS
2 tablespoons olive oil
1 cup minced onion
3/4 cup grated and minced carrot
1 tablespoon minced garlic
1 pound uncooked hot Italian sausage
2 ounces diced ham (about 1/2 cup, cut from a ham steak)
7 cups water
5 cups chicken broth
1 pound dry lentils
1 medium tomato, diced
2 tablespoons vinegar
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes
DIRECTIONS
1. Heat up olive oil in a Dutch oven or large sauce pot over medium
heat. Add onion, carrot, and garlic. Remove sausage from casing,
and add it to the pan. Saute for 8 minutes, stirring often. Break
up the sausage into bite-size bits as it cooks. Add ham, and cook
for an additional minute.
2. Add the remaining ingredients to the pot, bring to a boil, then
reduce heat and simmer for 1 hour.
3. Serve 1 cup for a "cup" portion, or serve 2 cups for a "bowl"
serving.
Makes 12 to 13 cups.
Sunday, January 23, 2011
basic sourdough
2 cups bread flour
1 1/2 cups sourdough starter
3/4 teaspoon salt
Directions
...In an electric mixer with the dough hook, combine the flour, starter and salt, and knead until it no longer sticks to the sides or bottom of the mixing bowl.
Place a lightly oiled bowl, turning to coat. Cover with plastic wrap and let dough rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours. Turn out onto a lightly floured surface. Sprinkle lightly with flour and knead gently, removing any large air bubbles. Knead into a small circle, then shape into a tight ball, pinching the seams together underneath. Place on a well-floured board or baking peel, seam-side down. Cover with a kitchen towels and let rest until doubled in size, about 1 hour.
Preheat a baking stone, if available, on the bottom rack of an oven at 400 degrees F. With a sharp, serrated knife, cut a large "X" or cross-hatch pattern into the top of the dough.
Spray lightly with a mister and transfer to the baking stone (or place on a heavy baking sheet lightly dusted with cornmeal) and bake until golden brown and the bread sounds hollow when thumped on the bottom, about 60 minutes. (Sourdough should have a darker crust than other breads, so leave in the oven 5 minutes after you think it is done.)
Remove the loaf from the oven and let cool on a wire rack for at least 30 minutes before serving.
1 1/2 cups sourdough starter
3/4 teaspoon salt
Directions
...In an electric mixer with the dough hook, combine the flour, starter and salt, and knead until it no longer sticks to the sides or bottom of the mixing bowl.
Place a lightly oiled bowl, turning to coat. Cover with plastic wrap and let dough rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours. Turn out onto a lightly floured surface. Sprinkle lightly with flour and knead gently, removing any large air bubbles. Knead into a small circle, then shape into a tight ball, pinching the seams together underneath. Place on a well-floured board or baking peel, seam-side down. Cover with a kitchen towels and let rest until doubled in size, about 1 hour.
Preheat a baking stone, if available, on the bottom rack of an oven at 400 degrees F. With a sharp, serrated knife, cut a large "X" or cross-hatch pattern into the top of the dough.
Spray lightly with a mister and transfer to the baking stone (or place on a heavy baking sheet lightly dusted with cornmeal) and bake until golden brown and the bread sounds hollow when thumped on the bottom, about 60 minutes. (Sourdough should have a darker crust than other breads, so leave in the oven 5 minutes after you think it is done.)
Remove the loaf from the oven and let cool on a wire rack for at least 30 minutes before serving.
Sunday, January 16, 2011
hoagie dip
Hoagie Dip
Ingredients
1 medium onion
2 pickled pepperoncini peppers
1/2 head iceberg lettuce
1 large tomato, halved and seeded
1/4 pound deli-sliced genoa salami
1/4 pound deli-sliced ham
1/4 pound deli-sliced prosciutto
1/4 pound deli-sliced roast turkey
1/4 pound deli-sliced provolone cheese
1/2 cup mayonnaise
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1/4 teaspoon red pepper flakes
1 10-to-12-inch round loaf Italian bread
8 hoagie rolls, cut into pieces, for dipping
Directions
Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.
Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve.
Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up.
Ingredients
1 medium onion
2 pickled pepperoncini peppers
1/2 head iceberg lettuce
1 large tomato, halved and seeded
1/4 pound deli-sliced genoa salami
1/4 pound deli-sliced ham
1/4 pound deli-sliced prosciutto
1/4 pound deli-sliced roast turkey
1/4 pound deli-sliced provolone cheese
1/2 cup mayonnaise
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1/4 teaspoon red pepper flakes
1 10-to-12-inch round loaf Italian bread
8 hoagie rolls, cut into pieces, for dipping
Directions
Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.
Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve.
Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up.
Creole pan roasted duck breast
Pan Roasted Duck Breast
Ingredients
4 duck breasts
Creole seasoning recipe follows
1 tablespoon olive oil
Directions
Preheat the oven to 400 degrees F. Season the entire duck breast with Essence. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch pieces.
Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Ingredients
4 duck breasts
Creole seasoning recipe follows
1 tablespoon olive oil
Directions
Preheat the oven to 400 degrees F. Season the entire duck breast with Essence. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch pieces.
Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Sunday, January 9, 2011
lettuce wraps
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Change Measurements: US | Metric
Directions:Prep Time: 10 mins
Total Time: 25 mins
1 Make the special sauce by dissolving the sugar in water in a small bowl. 2 Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. 3 Mix well and refrigerate this sauce until you're ready to serve. 4 Combine the hot water with the hot mustard and set this aside as well. 5 Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. 6 Bring oil to high heat in a wok or large frying pan. 7 Saute chicken breasts for 4 to 5 minutes per side or done. 8 Remove chicken from the pan and cool. 9 Keep oil in the pan, keep hot. 10 As chicken cools mince water chestnuts and mushrooms to about the size of small peas. 11 Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. 12 When chicken is cool, mince it as the mushrooms and water chestnuts are. 13 With the pan still on high heat, add another Tbsp of vegetable oil. 14 Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. 15 Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". 16 Top with"Special Sauce".
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Change Measurements: US | Metric
Directions:Prep Time: 10 mins
Total Time: 25 mins
1 Make the special sauce by dissolving the sugar in water in a small bowl. 2 Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. 3 Mix well and refrigerate this sauce until you're ready to serve. 4 Combine the hot water with the hot mustard and set this aside as well. 5 Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. 6 Bring oil to high heat in a wok or large frying pan. 7 Saute chicken breasts for 4 to 5 minutes per side or done. 8 Remove chicken from the pan and cool. 9 Keep oil in the pan, keep hot. 10 As chicken cools mince water chestnuts and mushrooms to about the size of small peas. 11 Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. 12 When chicken is cool, mince it as the mushrooms and water chestnuts are. 13 With the pan still on high heat, add another Tbsp of vegetable oil. 14 Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. 15 Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". 16 Top with"Special Sauce".
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