Sometimes, a well-seasoned, slow-cooked beef brisket is even better than a steak. You don't need any special equipment... just a sweet, tangy barbecue sauce. The following is adapted from The Deen Bros. Cookbook by Paula's sons, Jamie and Bobby, who like this sauce slathered over grilled chicken.
Barbecue Brisket
1 1/2 to 2 lbs. beef brisket
House Seasoning (see below)
1 1/2 to 2 cups Barbecue Sauce
Season both sides of meat liberally with House Seasoning. Sear both sides of brisket over medium high heat. Pour sauce over brisket. Reduce heat to medium-low and cover, basting occasionally. To ensure tenderness, simmer meat fat side up. Cook brisket for approximately 3 hours. Shred meat and serve with additional sauce, if desired.
Barbecue Sauce
1 cup ketchup
1/2 cup packed dark brown sugar
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon dry mustard powder
1/4 teaspoon cayenne pepper
1/4 teaspoon House Seasoning
Whisk together ingredients; refrigerate any remaining sauce.
House Seasoning
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Wednesday, December 19, 2007
Friday, December 14, 2007
Macaroni & Cheese
It seems there are as many recipes for this classic comfort dish as there are cooks. This one, perfect for Sunday dinner, is a little lighter than some. You could easily add an additional 2 or so ounces of shredded fresh or whole milk mozzarella to take this over the top. If you’re lucky enough to have leftovers, put them in a buttered baking dish, add a dash of milk and cover with shredded cheddar cheese. Bake until lightly browned on top.
Creamy Macaroni & Cheese
1 lb. elbow macaroni
4 oz. medium cheddar, shredded
4 oz. American cheese, cubed
2 cups hot milk
3 tablespoons butter
3 tablespoons flour
Seasoned salt and pepper to taste
Cook the pasta (according to package directions) in a large pot with ample amounts of salt (1 to 2 tablespoons).
As the pasta cooks, make a roux with the butter and flour. Add the hot milk and bring up to medium high, careful not to boil or scald the milk (or it will curdle). Add the shredded cheese when the béchamel has thickened nicely, stirring until completely melted. Add seasoned salt and pepper to taste.
Drain the pasta thoroughly and toss with the cheese sauce. Sprinkle with additional cheddar if desired.
Macaroni & Cheese II
Sure, we all have dysfunctional families. You've probably had the misfortune of eating at a dysfunctional family restaurant, too. This recipe is from a long ago shuttered eatery in my hometown. The food was great, but the service… unbelievable. Hours of the restaurant varied daily. Workers didn't show up for their shift if they had something better to do. And when they did, they might not bother to make many of the menu items. This is a keeper, though. Feel free to reduce the amount of butter (a few tablespoons is fine) and be sure to use aluminum foil or your dish will be dry as a bone.
Baked Macaroni & Cheese
22 oz. of elbow macaroni
4 oz. sour cream
¾ cube butter
3 cups cheddar cheese, shredded
1 cup milk
Seasoned salt and pepper to taste
Preheat oven to 375 degrees.
Cook the pasta in a large pot with ample amounts of salt (1 to 2 tablespoons) until tender.
Drain macaroni thoroughly and pour into a greased baking pan. Add sour cream, butter, cheddar cheese and milk. Mix well. Bake covered for 45 minutes.
Creamy Macaroni & Cheese
1 lb. elbow macaroni
4 oz. medium cheddar, shredded
4 oz. American cheese, cubed
2 cups hot milk
3 tablespoons butter
3 tablespoons flour
Seasoned salt and pepper to taste
Cook the pasta (according to package directions) in a large pot with ample amounts of salt (1 to 2 tablespoons).
As the pasta cooks, make a roux with the butter and flour. Add the hot milk and bring up to medium high, careful not to boil or scald the milk (or it will curdle). Add the shredded cheese when the béchamel has thickened nicely, stirring until completely melted. Add seasoned salt and pepper to taste.
Drain the pasta thoroughly and toss with the cheese sauce. Sprinkle with additional cheddar if desired.
Macaroni & Cheese II
Sure, we all have dysfunctional families. You've probably had the misfortune of eating at a dysfunctional family restaurant, too. This recipe is from a long ago shuttered eatery in my hometown. The food was great, but the service… unbelievable. Hours of the restaurant varied daily. Workers didn't show up for their shift if they had something better to do. And when they did, they might not bother to make many of the menu items. This is a keeper, though. Feel free to reduce the amount of butter (a few tablespoons is fine) and be sure to use aluminum foil or your dish will be dry as a bone.
Baked Macaroni & Cheese
22 oz. of elbow macaroni
4 oz. sour cream
¾ cube butter
3 cups cheddar cheese, shredded
1 cup milk
Seasoned salt and pepper to taste
Preheat oven to 375 degrees.
Cook the pasta in a large pot with ample amounts of salt (1 to 2 tablespoons) until tender.
Drain macaroni thoroughly and pour into a greased baking pan. Add sour cream, butter, cheddar cheese and milk. Mix well. Bake covered for 45 minutes.
Chocolate Chip Cookie Dough Truffles
I saw a recipe in the March/April 2007 issue of Cooking with Paula Deen for these truffles and knew I had to make them. Who could resist cookie dough enrobed in chocolate? What's even better, you won't have to worry about eating raw egg with these little goodies. I added an additional 1/4 cup of mini semisweet chocolate chips, omitted the nuts and used semisweet chocolate instead of of the 1 1/2 pounds of chocolate bark candy coating originally indicated. You could also use milk chocolate chips or dip them in cocoa powder.
Chocolate Chip Cookie Dough Truffles
1/2 cup butter, softened
3/4 cup light brown sugar, firmly packed
1 14 oz. can sweetened condensed milk
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup mini semisweet chocolate chips
1 cup chopped pecans (optional)
1 12 oz. bag semisweet chocolate chips
2 tablespoons vegetable shortening
Beat butter and brown sugar with an electric mixer at medium speed until creamy. Beat in milk and vanilla. Gradually add flour, mixing well. Add mini chocolate chips (and nuts, if desired). Shape into 1-inch balls. Place on wax paper and chill for 2 hours.
Melt chocolate with vegetable shortening according to package directions. Dip in cookie balls, covering completely. Place on wax paper and chill to set. Keep truffles refrigerated. Makes approximately 5 dozen.
Chocolate Chip Cookie Dough Truffles
1/2 cup butter, softened
3/4 cup light brown sugar, firmly packed
1 14 oz. can sweetened condensed milk
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup mini semisweet chocolate chips
1 cup chopped pecans (optional)
1 12 oz. bag semisweet chocolate chips
2 tablespoons vegetable shortening
Beat butter and brown sugar with an electric mixer at medium speed until creamy. Beat in milk and vanilla. Gradually add flour, mixing well. Add mini chocolate chips (and nuts, if desired). Shape into 1-inch balls. Place on wax paper and chill for 2 hours.
Melt chocolate with vegetable shortening according to package directions. Dip in cookie balls, covering completely. Place on wax paper and chill to set. Keep truffles refrigerated. Makes approximately 5 dozen.
Monday, December 10, 2007
Symphony Brownies
Be prepared for a symphony of taste with this recipe, adapted from Paula Deen & Friends: Living it Up, Southern Style. Don't underestimate just how amazing a dessert you can make with a box of Duncan Hines.
Symphony Brownies
1 17.6 oz. box plain brownie mix
3 6 oz. Symphony bars with toffee chips and almonds
Line a 13 x 9 baking pan with aluminum foil; spray with cooking spray.
Prepare brownie mix according to the directions on the package. Pour half of batter into pan. Place unwrapped Symphony bars atop mix, then pour remaining batter over candy bars.
Bake according to directions on package. Cool and serve with vanilla ice cream, if desired.
Symphony Brownies
1 17.6 oz. box plain brownie mix
3 6 oz. Symphony bars with toffee chips and almonds
Line a 13 x 9 baking pan with aluminum foil; spray with cooking spray.
Prepare brownie mix according to the directions on the package. Pour half of batter into pan. Place unwrapped Symphony bars atop mix, then pour remaining batter over candy bars.
Bake according to directions on package. Cool and serve with vanilla ice cream, if desired.
Coca-Cola Cake
What's not to love about a recipe that combines two of the most wonderful things on God's green earth... Coca-Cola and chocolate? This is really more of a rich, fudgie brownie, but traditional Southern recipes have always called it cake. Hopefully, you'll call it great. This version is adapted from The Sweet Potato Queens' Big-Ass Cookbook (and Financial Planner), which will leave you with your sides aching and your stomach grumbling. I've reduced the sugar a bit (it's still very sweet), and added an additional tablespoon of cocoa powder.
Coca-Cola Cake
1 1/2 cups sugar
1/4 teaspoon salt
2 cups all-purpose flour
1/2 cup butter
1/2 cup shortening
4 tablespoons cocoa powder
1 cup Coca-Cola
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs, lightly beaten
1 teaspoon vanilla
1 1/2 cups miniature marshmallows
Preheat oven to 350 degrees.
Combine sugar, salt and flour; set aside.
Melt together butter, shortening, cocoa powder and Coca-Cola over medium heat and add to the flour mixture. Stir in buttermilk, baking soda, eggs, vanilla and miniature marshmallows, evenly distributing marshmallows.
Pour batter into greased and floured 13 x 9 baking pan. Bake for approximately 35 to 45 minutes.
As soon as cake is removed from the oven, cover with Coca-Cola chocolate glaze.
Coca-Cola Chocolate Glaze
1/2 cup butter
6 tablespoons cocoa powder
1/4 teaspoon salt
3 to 4 cups powdered sugar (depending on taste)
Combine butter, cocoa powder and salt in a sauce pan and cook over medium-low to medium heat until melted. Take off the heat and stir in powdered sugar. Pour over the hot cake.
Coca-Cola Cake
1 1/2 cups sugar
1/4 teaspoon salt
2 cups all-purpose flour
1/2 cup butter
1/2 cup shortening
4 tablespoons cocoa powder
1 cup Coca-Cola
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs, lightly beaten
1 teaspoon vanilla
1 1/2 cups miniature marshmallows
Preheat oven to 350 degrees.
Combine sugar, salt and flour; set aside.
Melt together butter, shortening, cocoa powder and Coca-Cola over medium heat and add to the flour mixture. Stir in buttermilk, baking soda, eggs, vanilla and miniature marshmallows, evenly distributing marshmallows.
Pour batter into greased and floured 13 x 9 baking pan. Bake for approximately 35 to 45 minutes.
As soon as cake is removed from the oven, cover with Coca-Cola chocolate glaze.
Coca-Cola Chocolate Glaze
1/2 cup butter
6 tablespoons cocoa powder
1/4 teaspoon salt
3 to 4 cups powdered sugar (depending on taste)
Combine butter, cocoa powder and salt in a sauce pan and cook over medium-low to medium heat until melted. Take off the heat and stir in powdered sugar. Pour over the hot cake.
Thursday, December 6, 2007
Raspberry Crumble Bars
I discovered this recipe recently in a Better Homes & Gardens collection of Christmas goodies. It's the perfect dessert to make with kids... utterly delicious and couldn't be more simple. Serve with a glass of ice cold milk.
Raspberry Crumble Bars
1 package yellow or white cake mix
2 1/2 cups quick-cooking oats
3/4 cup butter, melted
1 12 oz. jar seedless raspberry jam
1 tablespoon water
Preheat oven to 375 degrees.
Line a 13 x 9 pan with foil; grease foil.
Mix cake mix and oats. Stir in melted butter until crumbly. Press 1/2 of the mixture evenly onto the prepared pan.
Combine jam and water in a small bow. Spread jam over crumb mixture within 1/2-inch of the edges. Spread remaining crumb mixture over jam.
Bake for approximately 20 to 25 minutes or until golden. Cool before serving. Place waxed paper between bars before storing.
Raspberry Crumble Bars
1 package yellow or white cake mix
2 1/2 cups quick-cooking oats
3/4 cup butter, melted
1 12 oz. jar seedless raspberry jam
1 tablespoon water
Preheat oven to 375 degrees.
Line a 13 x 9 pan with foil; grease foil.
Mix cake mix and oats. Stir in melted butter until crumbly. Press 1/2 of the mixture evenly onto the prepared pan.
Combine jam and water in a small bow. Spread jam over crumb mixture within 1/2-inch of the edges. Spread remaining crumb mixture over jam.
Bake for approximately 20 to 25 minutes or until golden. Cool before serving. Place waxed paper between bars before storing.
Monday, December 3, 2007
Banana Bread
If you're like me, you've experimented with countless quick bread recipes. I've finally found one for banana bread from The Lady & Sons Savannah Country Cookbook by Paula Deen that's a real keeper. The hint of vanilla is mine.
Banana Bread
1/2 cup Crisco shortening
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 eggs, room temperature
3 medium bananas, mashed
1/3 cup buttermilk
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (optional)
Preheat oven to 350 degrees.
Cream shortening and sugar. Add eggs one at a time, then incorporate bananas.
In a separate bowl, combine flour, salt, baking powder and baking soda. Add dry mixture to shortening, sugar, egg and banana mixture, alternating with buttermilk. Blend until just combined. Stir in vanilla (and nuts).
Pour batter into a well-greased loaf pan. Bake for 40 to 45 minutes. Makes 1 loaf.
Banana Bread
1/2 cup Crisco shortening
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 eggs, room temperature
3 medium bananas, mashed
1/3 cup buttermilk
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (optional)
Preheat oven to 350 degrees.
Cream shortening and sugar. Add eggs one at a time, then incorporate bananas.
In a separate bowl, combine flour, salt, baking powder and baking soda. Add dry mixture to shortening, sugar, egg and banana mixture, alternating with buttermilk. Blend until just combined. Stir in vanilla (and nuts).
Pour batter into a well-greased loaf pan. Bake for 40 to 45 minutes. Makes 1 loaf.
Saturday, December 1, 2007
Appetizers
I tend to keep things very simple when it comes to appetizers... a little antipasto platter with artichoke hearts, giardiniera, roasted red peppers, fresh mozzarella and sliced salami or proscuitto. My niece, Meg, is much more adventurous. She belives you shouldn't be afraid of the fryer… embrace the fryer... even if you set off the smoke detector the first couple of times you try. I still remember the smell of those lovely little potato cazzilli I made a lifetime ago, which I could barely see through the thick smoke. I may live to fry another day, however.
Keep in mind you could also serve these little goodies as the main dish, a la “Will & Grace.”
Potato Croquettes (Cazzilli)
This classic Sicilian recipe is adapted from Rao's Recipes from the Neighborhood by Frank Pellegrino. Once again, I've substituted a cow's milk Romano for the Pecorino Romano. You could form the croquettes into little eggs or forms about the size of your thumb (in keeping with the humorous meaning of the word cazzilli).
4 larger Yukon Gold potatoes, peeled and diced
1/4 cup Romano cheese
1/2 cup mozzarella cheese (whole milk is best)
2 tablespoons Italian parsely, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1 large egg, beaten with 1 tablespoon water
1/2 cup plain breadcrumbs
Canola or vegetable oil for deep frying
Cook the potatoes in ample, salted water, drain and run through a ricer. Combine potatoes, cheeses, parsely, salt and pepper. Shape the croquettes into a cylinder about the size of your thumb. Dip croquettes in the egg wash and roll in breadcrumbs. Refrigerate until firm, about two to three hours.
Fry croquettes in oil (about 350 to 375 degrees) until they're nicely browned.
Dubliner Artichoke Dip
Easy and indulgent. You can use either frozen or canned artichokes. Just be sure to drain the artichokes if you opt for the canned variety.
½ cup artichoke hearts (thawed or drained)
8 oz. cream cheese, softened
¼ cup sour cream
6 oz. Dubliner cheese, grated
2 oz. Parmesan cheese, grated
Salt and pepper to taste
Preheat oven to 375 degrees.
Mix softened cream cheese and sour cream in a sauce pan over medium low heat. Slowly add the Dubliner cheese, stirring until melted. Add artichoke hearts, salt and pepper.
Put mixture in an ovenproof dish; bake for 15 minutes. When done, sprinkle with Parmesan cheese and additional pepper. Serve hot or cold with slices of baguette or bagel chips.
Bruschetta
If this authentic garlic bread seems too easy to be good, don’t be fooled. It also uses up that day-old bread just sitting on the counter. What could be better? Top the toasted bread with diced tomatoes (unless you have Meg’s tomato phobia, seemingly shared by my daughter), minced garlic and fresh basil or white beans mixed with minced garlic and rosemary. Use your imagination. Kosher salt is especially important here.
Slices of Italian or French bread
Garlic cloves, smashed
Olive oil
Salt and pepper to taste
Toast the bread in the toaster or grill on the barbecue or under the broiler. Once the bread is lightly browned, remove and rub with garlic clove. Drizzle with olive oil and add salt and pepper to taste.
Homemade Chips & Salsa
The chips were Meg’s idea. I’ve been serving this salsa ever since clipping the recipe out of the local newspaper back in the mid-1980s. Be sure to wear gloves when mincing, seeding and de-ribbing the jalapeño, or you’ll be needing some serious eye drops.
Chips
8 whole white corn tortillas
Canola oil
Salt to taste
Slice tortillas into ½-inch thick strips.
Heat oil to 375 degrees in deep fryer or frying pan. Fry tortilla strips until hardened and only very lightly browned. Remove immediately and place on paper towels. Season liberally with salt.
Fresh Salsa
5 plum tomatoes, peeled and diced
1 small onion, diced
1 fresh jalapeño pepper, minced
¼ cup fresh cilantro, chopped
2 tablespoons red wine vinegar
Combine above ingredients and serve.
Egg Rolls
Egg roll wrappers
½ green cabbage, finely chopped
½ bunch scallions, sliced
2 tablespoons canola oil
1 egg, beaten
Soy sauce
Salt and pepper to taste
Heat deep fryer to 375 degrees.
Saute cabbage in canola oil until softened; add green onions. Season with soy sauce, salt and pepper.
Arrange cabbage and onion mixture in the center of the square wrappers. Brush the wrappers with egg and seal.
Fry in canola oil until lightly browned. Serve with additional soy, plum or sweet and sour sauce.
Keep in mind you could also serve these little goodies as the main dish, a la “Will & Grace.”
Potato Croquettes (Cazzilli)
This classic Sicilian recipe is adapted from Rao's Recipes from the Neighborhood by Frank Pellegrino. Once again, I've substituted a cow's milk Romano for the Pecorino Romano. You could form the croquettes into little eggs or forms about the size of your thumb (in keeping with the humorous meaning of the word cazzilli).
4 larger Yukon Gold potatoes, peeled and diced
1/4 cup Romano cheese
1/2 cup mozzarella cheese (whole milk is best)
2 tablespoons Italian parsely, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1 large egg, beaten with 1 tablespoon water
1/2 cup plain breadcrumbs
Canola or vegetable oil for deep frying
Cook the potatoes in ample, salted water, drain and run through a ricer. Combine potatoes, cheeses, parsely, salt and pepper. Shape the croquettes into a cylinder about the size of your thumb. Dip croquettes in the egg wash and roll in breadcrumbs. Refrigerate until firm, about two to three hours.
Fry croquettes in oil (about 350 to 375 degrees) until they're nicely browned.
Dubliner Artichoke Dip
Easy and indulgent. You can use either frozen or canned artichokes. Just be sure to drain the artichokes if you opt for the canned variety.
½ cup artichoke hearts (thawed or drained)
8 oz. cream cheese, softened
¼ cup sour cream
6 oz. Dubliner cheese, grated
2 oz. Parmesan cheese, grated
Salt and pepper to taste
Preheat oven to 375 degrees.
Mix softened cream cheese and sour cream in a sauce pan over medium low heat. Slowly add the Dubliner cheese, stirring until melted. Add artichoke hearts, salt and pepper.
Put mixture in an ovenproof dish; bake for 15 minutes. When done, sprinkle with Parmesan cheese and additional pepper. Serve hot or cold with slices of baguette or bagel chips.
Bruschetta
If this authentic garlic bread seems too easy to be good, don’t be fooled. It also uses up that day-old bread just sitting on the counter. What could be better? Top the toasted bread with diced tomatoes (unless you have Meg’s tomato phobia, seemingly shared by my daughter), minced garlic and fresh basil or white beans mixed with minced garlic and rosemary. Use your imagination. Kosher salt is especially important here.
Slices of Italian or French bread
Garlic cloves, smashed
Olive oil
Salt and pepper to taste
Toast the bread in the toaster or grill on the barbecue or under the broiler. Once the bread is lightly browned, remove and rub with garlic clove. Drizzle with olive oil and add salt and pepper to taste.
Homemade Chips & Salsa
The chips were Meg’s idea. I’ve been serving this salsa ever since clipping the recipe out of the local newspaper back in the mid-1980s. Be sure to wear gloves when mincing, seeding and de-ribbing the jalapeño, or you’ll be needing some serious eye drops.
Chips
8 whole white corn tortillas
Canola oil
Salt to taste
Slice tortillas into ½-inch thick strips.
Heat oil to 375 degrees in deep fryer or frying pan. Fry tortilla strips until hardened and only very lightly browned. Remove immediately and place on paper towels. Season liberally with salt.
Fresh Salsa
5 plum tomatoes, peeled and diced
1 small onion, diced
1 fresh jalapeño pepper, minced
¼ cup fresh cilantro, chopped
2 tablespoons red wine vinegar
Combine above ingredients and serve.
Egg Rolls
Egg roll wrappers
½ green cabbage, finely chopped
½ bunch scallions, sliced
2 tablespoons canola oil
1 egg, beaten
Soy sauce
Salt and pepper to taste
Heat deep fryer to 375 degrees.
Saute cabbage in canola oil until softened; add green onions. Season with soy sauce, salt and pepper.
Arrange cabbage and onion mixture in the center of the square wrappers. Brush the wrappers with egg and seal.
Fry in canola oil until lightly browned. Serve with additional soy, plum or sweet and sour sauce.
Tuesday, November 27, 2007
Chocolate Chip Cookies
When thinking of chocolate chip cookies, Nestle Tollhouse usually comes to mind. While that tried and true recipe is certainly good, you owe it to yourself to take your chocolate chip cookie to that next level. With a couple of adjustments, I think you'll agree Giada De Laurentiis' recipe from Giada's Family Dinners does just that. I leave the old-fashioned oats as is, which lends more texture to the cookies, and (you may notice a trend here) omit the toasted hazelnuts.
1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter (room temperature)
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
4 oz. toffee chips
1 12 oz. bag semisweet chocolate chips
Preheat oven to 325 degrees. Line baking sheets with parchment (or foil).
Beat butter and sugar with an electric mixer until fluffy. Beat in eggs and vanilla.
In a separate bowl, combine oats, flour, baking powder, baking soda and salt. Slowly add to butter, sugar, egg and vanilla mixture, combining with mixer until just blended. Add toffee and chocolate chips by hand.
Using a small ice cream scoop, drop the cookies onto prepared baking sheets, spacing them approximately 1 inch apart. Bake until golden, 12 to 15 minutes. Cool on baking sheet for several minutes, then transfer to a cooling rack. Makes about 4 dozen cookies.
1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter (room temperature)
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
4 oz. toffee chips
1 12 oz. bag semisweet chocolate chips
Preheat oven to 325 degrees. Line baking sheets with parchment (or foil).
Beat butter and sugar with an electric mixer until fluffy. Beat in eggs and vanilla.
In a separate bowl, combine oats, flour, baking powder, baking soda and salt. Slowly add to butter, sugar, egg and vanilla mixture, combining with mixer until just blended. Add toffee and chocolate chips by hand.
Using a small ice cream scoop, drop the cookies onto prepared baking sheets, spacing them approximately 1 inch apart. Bake until golden, 12 to 15 minutes. Cool on baking sheet for several minutes, then transfer to a cooling rack. Makes about 4 dozen cookies.
Monday, November 26, 2007
Pina Colada Muffins
For some reason, if we call it a muffin, even it's still cake, it's okay for breakfast. I adapted this recipe from The Cake Mix Doctor by Anne Byrn, making it not quite so rich by omitting the rum syrup and coconut whipped cream. I also used sweetened shredded coconut on top of the muffins, but you may prefer the unsweetened variety. Keep in mind that these are a little boozy for the kids and clearly not for those loved ones "in recovery."
1/2 cup cream of coconut
1 package plain yellow cake mix
1 3.4 oz. package vanilla instant pudding mix
1/2 cup light rum
1/3 cup vegetable oil
4 large eggs
8 oz. crushed pineapple, drained
sweetened shredded coconut
Preheat oven to 350 degrees. Line muffin pans with liners.
Combine cake mix, pudding mix, cream of coconut, rum, oil and eggs with an electric mixer on low for 1 minute. Scrape down the sides of the bowl, then continue mixing on medium for an additional 1 to 2 minutes. Fold in crushed pineapple.
Pour batter into muffin cups and sprinkle tops lightly with coconut. Bake for approximately 20 to 25 minutes. Let the muffins cool slightly before removing. Makes 18 to 24 muffins.
1/2 cup cream of coconut
1 package plain yellow cake mix
1 3.4 oz. package vanilla instant pudding mix
1/2 cup light rum
1/3 cup vegetable oil
4 large eggs
8 oz. crushed pineapple, drained
sweetened shredded coconut
Preheat oven to 350 degrees. Line muffin pans with liners.
Combine cake mix, pudding mix, cream of coconut, rum, oil and eggs with an electric mixer on low for 1 minute. Scrape down the sides of the bowl, then continue mixing on medium for an additional 1 to 2 minutes. Fold in crushed pineapple.
Pour batter into muffin cups and sprinkle tops lightly with coconut. Bake for approximately 20 to 25 minutes. Let the muffins cool slightly before removing. Makes 18 to 24 muffins.
Pasta Bolognese
What's for dinner, you ask? Well, if it's Monday, it's pasta. A certain member of the household believes that pasta is best served on Monday and Wednesday (not Tuesday, and most definitely, not Friday). We're not talking just any pasta, though. It has to be "strings." Did you know that spaghetti tastes different than farfalle or rotini? I didn't either. I have given up trying to convince said person that pasta is pasta, though.
Tonight, I think we'll go for a simple bolognese sauce, adapted from Everyday Italian by Giada De Laurentiis. I've reduced the amount of olive oil and replaced her Pecorino Romano with an American cow's milk Romano. I also create what Lidia Bastianiach calls a pestata with the garlic, onion, celery, carrot and parsley, which produces a more smooth sauce.
Bolognese Sauce
2 tablespoons extra virgin olive oil
1 sweet onion
1 carrot, peeled
1 large celery stalk
3 garlic cloves
1/4 cup flat leaf parsley
1 lb. ground sirloin
1 28 oz. can crushed tomatoes (Cento is good)
Handful of fresh basil leaves
1/2 cup Romano cheese, grated
Salt and black pepper to taste
In a large saucepan, heat oil over medium-high. Pulse onion, carrot, celery, garlic and parsley in a food processor and add to pan. Add a pinch of salt and pepper. Sauté vegetables until soft. Add ground sirloin and cook until meat is no longer pink. Add tomatoes and basil, and if using Cento brand tomatoes, add a bit of water to the can and rinse out remaining tomato. Let sauce simmer while pasta water comes to a boil. Stir in grated cheese and additional salt and pepper to taste just before serving. Makes enough for 1 to two pounds of pasta.
When time permits, I also make another, more authentic bolognese sauce with wine, broth and milk that's adapted from Eat this Book: Cooking with Global Fresh Flavors by Tyler Florence. I have omitted the ground veal and reduced the amount of stock, as well as added some much-needed tomato paste.
Bolognese Sauce II
2 tablespoons extra virgin olive oil
1 sweet onion
1 carrot, peeled
1 large celery stalk
3 garlic cloves
1/4 cup flat leaf parsley
1 lb. ground sirloin
1 28 oz. can crushed tomatoes (Cento is good)
5 tablespoons tomato paste
1/2 cup red or white wine
1 cup low-sodium chicken broth
1/2 cup whole milk
Handful of fresh basil leaves
2 bay leaves
Salt and black pepper to taste
In a large saucepan, heat oil over medium-high. Pulse onion, carrot, celery, garlic and parsley in a food processor and add to pan. Add a pinch of salt and pepper. Sauté vegetables until soft. Add ground sirloin and cook until meat is no longer pink. Stir in tomato paste and wine. Add crushed tomatoes and 1 cup of low-sodium chicken stock. Simmer for 1 to 2 hours, adding a few tablespoons of water if sauce becomes too thick. 30 minutes before serving, reduce heat to low and add whole milk, as well as salt and pepper to taste. Makes enough for two to three pounds of pasta.
Prefer a meatless marinara? Toss this easy sauce with your favorite pasta and freshly grated Grana Padano. It bakes up nicely, too.
Tomato Sauce
2 tablespoons extra virgin olive oil
3 medium cloves garlic, thinly sliced
1 container Pomi Chopped Tomatoes
Salt, pepper and crushed red pepper to taste
Handful of fresh basil leaves, torn by hand
Sauté garlic in oil, adding the salt, pepper and crushed red pepper. Once the garlic becomes fragrant (don’t let it brown or it will become bitter), add the chopped tomatoes. Simmer the sauce until it’s reduced and thickened a little, usually as long as it takes the water to boil and the pasta to cook. Add the fresh basil leaves just before taking off the heat. Makes enough for one to two pounds of pasta.
Tonight, I think we'll go for a simple bolognese sauce, adapted from Everyday Italian by Giada De Laurentiis. I've reduced the amount of olive oil and replaced her Pecorino Romano with an American cow's milk Romano. I also create what Lidia Bastianiach calls a pestata with the garlic, onion, celery, carrot and parsley, which produces a more smooth sauce.
Bolognese Sauce
2 tablespoons extra virgin olive oil
1 sweet onion
1 carrot, peeled
1 large celery stalk
3 garlic cloves
1/4 cup flat leaf parsley
1 lb. ground sirloin
1 28 oz. can crushed tomatoes (Cento is good)
Handful of fresh basil leaves
1/2 cup Romano cheese, grated
Salt and black pepper to taste
In a large saucepan, heat oil over medium-high. Pulse onion, carrot, celery, garlic and parsley in a food processor and add to pan. Add a pinch of salt and pepper. Sauté vegetables until soft. Add ground sirloin and cook until meat is no longer pink. Add tomatoes and basil, and if using Cento brand tomatoes, add a bit of water to the can and rinse out remaining tomato. Let sauce simmer while pasta water comes to a boil. Stir in grated cheese and additional salt and pepper to taste just before serving. Makes enough for 1 to two pounds of pasta.
When time permits, I also make another, more authentic bolognese sauce with wine, broth and milk that's adapted from Eat this Book: Cooking with Global Fresh Flavors by Tyler Florence. I have omitted the ground veal and reduced the amount of stock, as well as added some much-needed tomato paste.
Bolognese Sauce II
2 tablespoons extra virgin olive oil
1 sweet onion
1 carrot, peeled
1 large celery stalk
3 garlic cloves
1/4 cup flat leaf parsley
1 lb. ground sirloin
1 28 oz. can crushed tomatoes (Cento is good)
5 tablespoons tomato paste
1/2 cup red or white wine
1 cup low-sodium chicken broth
1/2 cup whole milk
Handful of fresh basil leaves
2 bay leaves
Salt and black pepper to taste
In a large saucepan, heat oil over medium-high. Pulse onion, carrot, celery, garlic and parsley in a food processor and add to pan. Add a pinch of salt and pepper. Sauté vegetables until soft. Add ground sirloin and cook until meat is no longer pink. Stir in tomato paste and wine. Add crushed tomatoes and 1 cup of low-sodium chicken stock. Simmer for 1 to 2 hours, adding a few tablespoons of water if sauce becomes too thick. 30 minutes before serving, reduce heat to low and add whole milk, as well as salt and pepper to taste. Makes enough for two to three pounds of pasta.
Prefer a meatless marinara? Toss this easy sauce with your favorite pasta and freshly grated Grana Padano. It bakes up nicely, too.
Tomato Sauce
2 tablespoons extra virgin olive oil
3 medium cloves garlic, thinly sliced
1 container Pomi Chopped Tomatoes
Salt, pepper and crushed red pepper to taste
Handful of fresh basil leaves, torn by hand
Sauté garlic in oil, adding the salt, pepper and crushed red pepper. Once the garlic becomes fragrant (don’t let it brown or it will become bitter), add the chopped tomatoes. Simmer the sauce until it’s reduced and thickened a little, usually as long as it takes the water to boil and the pasta to cook. Add the fresh basil leaves just before taking off the heat. Makes enough for one to two pounds of pasta.
Thanksgiving P.S.
Thanksgiving may be over, but I'm already thinking about what we'll serve (0r not!) at next year's table. Then again, I may not wait until then to make cranberry sherbet. We used to serve one passed down from our Grandma Davis made with strained cranberry sauce and whipped egg whites. However, this recipe comes to us from Sue's mother-in-law, Wanda... thank you, John, for sharing one of your Mother's special dishes.
Cranberry Sherbet
2 cups prepared cranberry sauce
Zest of one lemon
Juice of one lemon and one orange
1 cup sweetened whipped cream (or Cool Whip)
Combine cranberry sauce, zest of lemon and the juice of both the lemon and orange in a medium glass or ceramic baking dish. Freeze until firm. Fold in sweetened whipped cream and return to freezer until firm.
Wanda was also kind enough to give me her prized recipe for Chocolate Zucchini Cake, which she found in a 1974 issue of Sunset. I’ve omitted the 1 cup of chopped nuts (pecans or walnuts), but feel free to add them if you like.
Chocolate Zucchini Cake
2 ½ cups flour
½ cup cocoa
2 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
¾ cup butter or margarine, softened
2 cups sugar
3 eggs
2 teaspoons vanilla extract
2 teaspoons orange peel
2 cups zucchini, coarsely shredded
½ cup milk
Glaze
2 cups powered sugar
3 tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Combine the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside. Blend the butter and sugar until smooth. Add the eggs one at a time, beating mixture well. Stir in the vanilla, orange peel and zucchini. Stir in the dry ingredients and milk into the zucchini mixture.
Pour batter into greased and floured tube or bundt pan. Bake for about an hour. Cool for 15 minutes; turn cake out onto a wire rack and continue cooling.
In the meantime, beat powdered sugar, milk and vanilla extract until smooth. Glaze as desired.
Cranberry Sherbet
2 cups prepared cranberry sauce
Zest of one lemon
Juice of one lemon and one orange
1 cup sweetened whipped cream (or Cool Whip)
Combine cranberry sauce, zest of lemon and the juice of both the lemon and orange in a medium glass or ceramic baking dish. Freeze until firm. Fold in sweetened whipped cream and return to freezer until firm.
Wanda was also kind enough to give me her prized recipe for Chocolate Zucchini Cake, which she found in a 1974 issue of Sunset. I’ve omitted the 1 cup of chopped nuts (pecans or walnuts), but feel free to add them if you like.
Chocolate Zucchini Cake
2 ½ cups flour
½ cup cocoa
2 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
¾ cup butter or margarine, softened
2 cups sugar
3 eggs
2 teaspoons vanilla extract
2 teaspoons orange peel
2 cups zucchini, coarsely shredded
½ cup milk
Glaze
2 cups powered sugar
3 tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Combine the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside. Blend the butter and sugar until smooth. Add the eggs one at a time, beating mixture well. Stir in the vanilla, orange peel and zucchini. Stir in the dry ingredients and milk into the zucchini mixture.
Pour batter into greased and floured tube or bundt pan. Bake for about an hour. Cool for 15 minutes; turn cake out onto a wire rack and continue cooling.
In the meantime, beat powdered sugar, milk and vanilla extract until smooth. Glaze as desired.
Friday, November 16, 2007
Thanksgiving Menu
Thanksgiving will soon be upon us. We always have a traditional meal at my mother and stepdad's lovely home. I remember my sister, Sue, putting on much of the feast when I was growing up. When she had her own family to prepare food for, I tried to step up to the plate. As much as I love my mother, some of her kitchen creations leave a little to be desired. One Thanksgiving in particular featured her blender mashed potatoes. I think that was same year she purchased two entire carts of groceries for my five brothers and sisters, and then promptly drove off without loading a single bag into the car.
As a child, our Thanksgiving table also had small bowl of canned tuna with a squeeze of lemon. As strange as that sounds, my late father hated poultry of any kind, and his holiday meal would consist of plain albacore tuna, a wedge of iceberg and crackers. He would indulge in a piece of pumpkin pie, but didn't much care for the crust and would, without exception, comment that the pie needed more salt.
As for our holiday menu these days, we'll have a traditional turkey with a simple dressing and mashed potatoes. I recently saw a recipe for stuffing with artisan bread, fennel and pine nuts that looked promising, but we'll have to see. And, we're sure to have some wonderful sides, such as Cranberry Sauce, Pea & Peanut Salad, Praline Yams, Roasted Carrots and Ambrosia... oh, and that green salad we love so much.
Cranberry Sauce
12 oz. Ocean Spray Cranberries, rinsed and picked through for stems
1 cup water
1 cup sugar
2 apples, peeled and chopped
Juice and zest of one large orange
Combine all ingredients in a medium saucepan; bring to a low boil. Lower heat and simmer until apples are tender, approximately 15 to 20 minutes.
Pea & Peanut Salad
My sister, Liddy, just loves this dish, which used to be served (and may still be) by a restaurant called Embers in Mount Pleasant, where we grew up. It’s become a standard at Thanksgiving and Christmas. It’s best served fresh, as the peanuts become mushy after a few hours.
2 cups frozen petite peas, thawed
8 oz. sour cream (or more to taste)
1/4 to 1/2 cup Miracle Whip
3/4 cup roasted, salted peanuts
Salt and pepper to taste
Combine the above ingredients and serve immediately.
Praline Yams
After I made this on a whim a few years ago from a recipe on the back of the can of Princella Yams, it's been another of Liddy's favorites.
29 oz. can of Princella Yams, drained
1/3 cup chopped pecans
1/3 cup coconut
1/3 cup firmly packed brown sugar
3 tablespoons flour
3 tablespoons butter, melted
Preheat oven to 350 degrees.
Place drained yams in an ungreased 8 x 8 baking dish. Combine pecans, coconut, brown sugar, flour and butter until blended. Sprinkle over yams and bake for 35 minutes to 40 minutes.
Roasted Carrots
After trying these, we decided they're a must-have for Thanksgiving. The recipe is adapted from Paula Deen & Friends: Living it Up, Southern Style. You can add a bit of butter and chopped parsley as she does, but I don't think you'll miss them. As you probably already know, her House Seasoning is just a combination of 1 cup salt, 1/4 cup garlic powder and 1/4 cup black pepper.
2 lbs. fresh baby carrots
Olive Oil
House Seasoning to taste
Preheat oven to 350 degrees. Spread carrots on a foil-lined 13 x 9 baking dish. Drizzle with olive oil and sprinkle with house seasoning. Roast for approximately 30 minutes.
Ambrosia
This year, I feel inspired to add chopped maraschino cherries to the mixture, but that's up to you. I recommend Baker's coconut, since store brands can be a little dry, as well as Daisy sour cream, which doesn't have any additives.
1 cup coconut
1 cup mandarin oranges, drained
1 cup mini marshmallows
1 cup chunk pineapple, drained
1 cup sour cream
Powdered sugar to taste
Combine coconut, mandarin oranges, marshmallows, pineapple and sour cream. Add powdered sugar to taste. Serve.
Have a blessed holiday!
As a child, our Thanksgiving table also had small bowl of canned tuna with a squeeze of lemon. As strange as that sounds, my late father hated poultry of any kind, and his holiday meal would consist of plain albacore tuna, a wedge of iceberg and crackers. He would indulge in a piece of pumpkin pie, but didn't much care for the crust and would, without exception, comment that the pie needed more salt.
As for our holiday menu these days, we'll have a traditional turkey with a simple dressing and mashed potatoes. I recently saw a recipe for stuffing with artisan bread, fennel and pine nuts that looked promising, but we'll have to see. And, we're sure to have some wonderful sides, such as Cranberry Sauce, Pea & Peanut Salad, Praline Yams, Roasted Carrots and Ambrosia... oh, and that green salad we love so much.
Cranberry Sauce
12 oz. Ocean Spray Cranberries, rinsed and picked through for stems
1 cup water
1 cup sugar
2 apples, peeled and chopped
Juice and zest of one large orange
Combine all ingredients in a medium saucepan; bring to a low boil. Lower heat and simmer until apples are tender, approximately 15 to 20 minutes.
Pea & Peanut Salad
My sister, Liddy, just loves this dish, which used to be served (and may still be) by a restaurant called Embers in Mount Pleasant, where we grew up. It’s become a standard at Thanksgiving and Christmas. It’s best served fresh, as the peanuts become mushy after a few hours.
2 cups frozen petite peas, thawed
8 oz. sour cream (or more to taste)
1/4 to 1/2 cup Miracle Whip
3/4 cup roasted, salted peanuts
Salt and pepper to taste
Combine the above ingredients and serve immediately.
Praline Yams
After I made this on a whim a few years ago from a recipe on the back of the can of Princella Yams, it's been another of Liddy's favorites.
29 oz. can of Princella Yams, drained
1/3 cup chopped pecans
1/3 cup coconut
1/3 cup firmly packed brown sugar
3 tablespoons flour
3 tablespoons butter, melted
Preheat oven to 350 degrees.
Place drained yams in an ungreased 8 x 8 baking dish. Combine pecans, coconut, brown sugar, flour and butter until blended. Sprinkle over yams and bake for 35 minutes to 40 minutes.
Roasted Carrots
After trying these, we decided they're a must-have for Thanksgiving. The recipe is adapted from Paula Deen & Friends: Living it Up, Southern Style. You can add a bit of butter and chopped parsley as she does, but I don't think you'll miss them. As you probably already know, her House Seasoning is just a combination of 1 cup salt, 1/4 cup garlic powder and 1/4 cup black pepper.
2 lbs. fresh baby carrots
Olive Oil
House Seasoning to taste
Preheat oven to 350 degrees. Spread carrots on a foil-lined 13 x 9 baking dish. Drizzle with olive oil and sprinkle with house seasoning. Roast for approximately 30 minutes.
Ambrosia
This year, I feel inspired to add chopped maraschino cherries to the mixture, but that's up to you. I recommend Baker's coconut, since store brands can be a little dry, as well as Daisy sour cream, which doesn't have any additives.
1 cup coconut
1 cup mandarin oranges, drained
1 cup mini marshmallows
1 cup chunk pineapple, drained
1 cup sour cream
Powdered sugar to taste
Combine coconut, mandarin oranges, marshmallows, pineapple and sour cream. Add powdered sugar to taste. Serve.
Have a blessed holiday!
Sunday, November 4, 2007
Checklist for the Perfect Dysfunctional Family Holiday Meal
It's that time of year again, when we get to spend treasured moments around the dinner table with loved ones from near and far. For those of us with dysfunctional families (okay, so that's all of us), meals can be a real adventure. Here's a checklist for the perfect dysfunctional family holiday meal...
- Inadequate amounts of food for the size of the crowd.
- Everything is overcooked.
- No bread (someone forgot to bring it); will stale crackers do?
- No beverages (milk is spoiled; soda is out of the question), unless you count the wine that's been sitting in the back of the fridge for months.
- There aren't any side dishes, except for a green salad, which is composed of lettuce pieces so large, even healthy adults choke.
- No dessert (we’re all supposed to be dieting, don’t you know).
- Food is cold, because the host forgot to provide ample “processing” time before eating.
- Table centerpiece, complete with dried corn stalks and gourds, towers above all.
- Guests are talking so loud that the din drowns out repeated requests to “please pass the butter.”
- Everyone has left and not a single dish has been picked up or put in the dishwasher.
Bet you can't wait!
Shepherds's Pie
Here's another recipe that's perfect for those cold, fall evenings... thanks, Carrie! She uses corn instead of carrots, since her hubby doesn’t care for them. I prefer the combination of carrots and peas. Parmesan can also be used on top, but it sometimes ends up looking and tasting a bit like burnt breadcrumbs.
1 lb. extra lean ground beef
1 small onion, diced
1 medium can Hunt’s tomato sauce
1 medium can sweet corn, drained
3 to 4 cups mashed potatoes
4 to 6 oz. cheddar cheese, shredded
Pre-heat oven to 375 degrees.
Brown the ground beef. Add the onion and cook until translucent. Add the tomato sauce and simmer until slightly thickened. Add the corn and transfer to a 13 x 9 baking dish.
Cover with mashed potatoes, topping completely with shredded cheddar.
Bake until dish is bubbling, approximately 30 minutes.
1 lb. extra lean ground beef
1 small onion, diced
1 medium can Hunt’s tomato sauce
1 medium can sweet corn, drained
3 to 4 cups mashed potatoes
4 to 6 oz. cheddar cheese, shredded
Pre-heat oven to 375 degrees.
Brown the ground beef. Add the onion and cook until translucent. Add the tomato sauce and simmer until slightly thickened. Add the corn and transfer to a 13 x 9 baking dish.
Cover with mashed potatoes, topping completely with shredded cheddar.
Bake until dish is bubbling, approximately 30 minutes.
Saturday, November 3, 2007
Cream Cheese Pie
This recipe may seem too easy to be good... but don't be fooled. I have yet to meet someone who's tried this pie and not raved about it. I often make a double recipe in a 13 x 9 pan using a single graham cracker crust. My niece, Carrie (Meg's dear sister) is a purest and prefers the more traditional single pie-single crust combination. She also insists that I use only Real Lemon, while I prefer Minute Maid's lemon juice (found in the freezer section). Please keep in mind that using fresh lemon juice can prevent the pie from setting up properly.
Word has it that this dessert originated with Carrie and Meg’s Great Grandmother, who passed it along to their wonderful Grandma Pat. Ask Grandma Pat—who can whip up a serious storm in the kitchen, by the way—about our family and she’ll tell you when she first met one of my sisters. At first meeting, said sister (who shall remain nameless) offered a quick hello to the family and promptly started checking out all of their cupboards.
Graham cracker crust
16 oz. cream cheese, room temperature
2 cans sweetened condensed milk
10 tablespoons Real Lemon or equivalent
2 teaspoons vanilla extract
Using a mixer, beat cream cheese until all lumps have disappeared. Add sweetened condensed milk to cream cheese and blend until completely smooth. Add Real Lemon and vanilla, mixing lightly. Pour into crust. Refrigerate until firm, approximately 3 to 4 hours.
Traditional Graham Cracker Crust
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup unsalted butter, melted
Mix ingredients until combined. Press firmly onto the bottom and sides a 9-inch pie pan or the bottom of a 13 x 9 cake pan. Freeze for at least 30 minutes before using.
Word has it that this dessert originated with Carrie and Meg’s Great Grandmother, who passed it along to their wonderful Grandma Pat. Ask Grandma Pat—who can whip up a serious storm in the kitchen, by the way—about our family and she’ll tell you when she first met one of my sisters. At first meeting, said sister (who shall remain nameless) offered a quick hello to the family and promptly started checking out all of their cupboards.
Graham cracker crust
16 oz. cream cheese, room temperature
2 cans sweetened condensed milk
10 tablespoons Real Lemon or equivalent
2 teaspoons vanilla extract
Using a mixer, beat cream cheese until all lumps have disappeared. Add sweetened condensed milk to cream cheese and blend until completely smooth. Add Real Lemon and vanilla, mixing lightly. Pour into crust. Refrigerate until firm, approximately 3 to 4 hours.
Traditional Graham Cracker Crust
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup unsalted butter, melted
Mix ingredients until combined. Press firmly onto the bottom and sides a 9-inch pie pan or the bottom of a 13 x 9 cake pan. Freeze for at least 30 minutes before using.
Autumn Apple Muffins
Autumn brings to mind the scents of apple, pumpkin, cinnamon and nutmeg. The following recipe for fresh apple muffins, adapted from the classic Beard on Bread, is lovely this time of year.
1/2 cup butter
1 cup sugar
2 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons buttermilk
1 cup chopped, peeled apples
1 teaspoon vanilla
Combine the flour, salt, baking soda and baking powder; set aside. Cream the butter and sugar. Beat in the eggs. Add the dry ingredients, alternating with the buttermilk (start and end with the flour mixture). Once just blended, add the apples and vanilla.
Divide evenly among 12 lined muffin cups (a small ice cream scoop works perfectly) and bake for approximately 20 minutes at 350 degrees (checking frequently for doneness during the last 5 minutes. Cool and enjoy.
1/2 cup butter
1 cup sugar
2 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons buttermilk
1 cup chopped, peeled apples
1 teaspoon vanilla
Combine the flour, salt, baking soda and baking powder; set aside. Cream the butter and sugar. Beat in the eggs. Add the dry ingredients, alternating with the buttermilk (start and end with the flour mixture). Once just blended, add the apples and vanilla.
Divide evenly among 12 lined muffin cups (a small ice cream scoop works perfectly) and bake for approximately 20 minutes at 350 degrees (checking frequently for doneness during the last 5 minutes. Cool and enjoy.
Wednesday, October 31, 2007
Thinking Outside the Box: Pizza
Sometimes, you have the think outside the box... the pizza box, that is. Treating yourself to really good pizza from scratch is easier than you think. Here are a few of my favorites...
This recipe, adapted from Pizza: Any Way You Slice It by Charles & Michele Sciolone, is among the very best pizza I have ever tasted. It takes a bit of time, but it's absolutely worth it.
Neapolitan Style Crust
1/2 teaspoon sugar
1 teaspoon active dry yeast
1 1/4 cups warm water
1 cup cake flour
2 1/2 to 3 cups all-purpose flour
1 3/4 teaspoons salt
Extra virgin olive oil for the bowl
Sprinkle the yeast and sugar over the water. Combine and let stand until the yeast has formed a nice, foamy top.
In the bowl of your mixer, combine the cake flour, 2 1/2 cups of the all-purpose flour, and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic (usually about 10 minutes).
Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours.
Flatten the dough with your fist. Cut the dough into 2 to 4 pieces and shape the pieces into balls. Dust the tops with flour.
Place the balls in a medium floured bowl or plate and cover each with plastic wrap, allowing room for the dough to expand. Let rise until doubled, about 60 to 90 minutes.
30 minutes before baking the pizzas, place a baking stone or unglazed quarry tiles on a rack in the lowest level of the oven. Turn on the oven to 475 to 500 degrees F.
Shape your pizza crusts, top as desired and transfer using a pizza peel. Bake 7 to 8 minutes.
Although not quite as flavorful, I usually opt for a New York style crust. Use 2 1/4 teaspoons of yeast, 1 1/3 cups of warm water and replace the cake flour with ordinary, all-purpose flour. I top mine with homemade marinara (minced garlic, touch of extra virgin olive oil, 1 can of crushed tomatoes, pinch of dried oregano and salt and black/red pepper flakes to taste) and whole milk mozzarella. As much as I love fresh mozzarella, it will invariably make the crust soggy. If you have a remedy, please do tell.
Here's another recipe that both my sister, Sue, and her lovely daughter, Meg, make. Of course, no matter how much I try, their pizza always tastes better than anything I make... probably because they're sitting across the table from me. When my sister invites us over for pizza, she kneads her dough by hand for upwards of 25 minutes... it's to die for.
4 cups flour
¾ teaspoon salt
3 teaspoons sugar, divided
3 to 4 tablespoons olive oil
1 packet yeast
1¼ cup + 1 tablespoon warm water
Using a bread machine, proof your yeast with ¼ teaspoon sugar dissolved in the warm water. Add the flour, salt and olive oil to your bread machine. Follow manufacturer’s instructions.
Pre-heat oven to 450 degrees.
Separate dough into even portions. Flatten onto pans or directly on a stone. Cover with desired sauce (Meg happens to love Boboli brand) and toppings. Bake 8 to 10 minutes.
And, here's still another...
This recipe uses a bit more sugar and salt, as well as semolina flour for a more textured crust. Certain people (you know who you are) won’t put anything in their mouths with green leaves or tomato chunks on it, so try the following: Take a small amount of dough from the batch and make a couple of mini pizzas for the kids, complete with their favorite toppings.
2 cups unbleached white flour (plus additional)
2 cups semolina flour
1 3/4 cups water
1 teaspoon salt
3 1/4 teaspoons sugar
1 packet yeast
4 tablespoons extra virgin olive oil
Dissolve the yeast in 1 cup warm water and ¼ teaspoon sugar. Let sit and proof for ten minutes.
In the meantime, add salt and 3 teaspoons of sugar to the flours. Add the yeast mixture, the additional ¾ cup of water and the olive oil. Blend thoroughly and turn out onto a clean cupboard or cutting board. Add flour as needed until dough is soft and pliable. Continue kneading by hand for 10 to 12 minutes.
Place in large bowl greased with a little olive oil. Cover with plastic wrap until dough has doubled in volume, about 1 hour.
Pre-heat oven to 500 degrees. Separate dough into two equal portions. Spread out onto pizza pans and top with sauce, cheese and fresh basil.
Be warned, however, that re-heating pizza of any kind is apparently fraught with danger… at least in our family.
Years ago, Sue hid a balloon in the oven for a treasure hunt. It wasn’t discovered until after a pizza was put in the oven to warm. The balloon had exploded; its rubber remains caked all over both the pizza and the oven’s walls. You needed a chisel to get it off.
Not to be outdone, years later, a certain sister (I have been blessed with 3) decided to warm her pizza... in the box. She left the room, only to find the pizza box and slices contained within had caught fire. As she removed the burning cardboard mess, pieces of burning paper flew around the kitchen. A few finally settled on our mother’s newly installed vinyl floor, burning right through the plastic. At least $1500 later, the floor looked good as new. Well, that’s because it was.
This recipe, adapted from Pizza: Any Way You Slice It by Charles & Michele Sciolone, is among the very best pizza I have ever tasted. It takes a bit of time, but it's absolutely worth it.
Neapolitan Style Crust
1/2 teaspoon sugar
1 teaspoon active dry yeast
1 1/4 cups warm water
1 cup cake flour
2 1/2 to 3 cups all-purpose flour
1 3/4 teaspoons salt
Extra virgin olive oil for the bowl
Sprinkle the yeast and sugar over the water. Combine and let stand until the yeast has formed a nice, foamy top.
In the bowl of your mixer, combine the cake flour, 2 1/2 cups of the all-purpose flour, and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic (usually about 10 minutes).
Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours.
Flatten the dough with your fist. Cut the dough into 2 to 4 pieces and shape the pieces into balls. Dust the tops with flour.
Place the balls in a medium floured bowl or plate and cover each with plastic wrap, allowing room for the dough to expand. Let rise until doubled, about 60 to 90 minutes.
30 minutes before baking the pizzas, place a baking stone or unglazed quarry tiles on a rack in the lowest level of the oven. Turn on the oven to 475 to 500 degrees F.
Shape your pizza crusts, top as desired and transfer using a pizza peel. Bake 7 to 8 minutes.
Although not quite as flavorful, I usually opt for a New York style crust. Use 2 1/4 teaspoons of yeast, 1 1/3 cups of warm water and replace the cake flour with ordinary, all-purpose flour. I top mine with homemade marinara (minced garlic, touch of extra virgin olive oil, 1 can of crushed tomatoes, pinch of dried oregano and salt and black/red pepper flakes to taste) and whole milk mozzarella. As much as I love fresh mozzarella, it will invariably make the crust soggy. If you have a remedy, please do tell.
Here's another recipe that both my sister, Sue, and her lovely daughter, Meg, make. Of course, no matter how much I try, their pizza always tastes better than anything I make... probably because they're sitting across the table from me. When my sister invites us over for pizza, she kneads her dough by hand for upwards of 25 minutes... it's to die for.
4 cups flour
¾ teaspoon salt
3 teaspoons sugar, divided
3 to 4 tablespoons olive oil
1 packet yeast
1¼ cup + 1 tablespoon warm water
Using a bread machine, proof your yeast with ¼ teaspoon sugar dissolved in the warm water. Add the flour, salt and olive oil to your bread machine. Follow manufacturer’s instructions.
Pre-heat oven to 450 degrees.
Separate dough into even portions. Flatten onto pans or directly on a stone. Cover with desired sauce (Meg happens to love Boboli brand) and toppings. Bake 8 to 10 minutes.
And, here's still another...
This recipe uses a bit more sugar and salt, as well as semolina flour for a more textured crust. Certain people (you know who you are) won’t put anything in their mouths with green leaves or tomato chunks on it, so try the following: Take a small amount of dough from the batch and make a couple of mini pizzas for the kids, complete with their favorite toppings.
2 cups unbleached white flour (plus additional)
2 cups semolina flour
1 3/4 cups water
1 teaspoon salt
3 1/4 teaspoons sugar
1 packet yeast
4 tablespoons extra virgin olive oil
Dissolve the yeast in 1 cup warm water and ¼ teaspoon sugar. Let sit and proof for ten minutes.
In the meantime, add salt and 3 teaspoons of sugar to the flours. Add the yeast mixture, the additional ¾ cup of water and the olive oil. Blend thoroughly and turn out onto a clean cupboard or cutting board. Add flour as needed until dough is soft and pliable. Continue kneading by hand for 10 to 12 minutes.
Place in large bowl greased with a little olive oil. Cover with plastic wrap until dough has doubled in volume, about 1 hour.
Pre-heat oven to 500 degrees. Separate dough into two equal portions. Spread out onto pizza pans and top with sauce, cheese and fresh basil.
Be warned, however, that re-heating pizza of any kind is apparently fraught with danger… at least in our family.
Years ago, Sue hid a balloon in the oven for a treasure hunt. It wasn’t discovered until after a pizza was put in the oven to warm. The balloon had exploded; its rubber remains caked all over both the pizza and the oven’s walls. You needed a chisel to get it off.
Not to be outdone, years later, a certain sister (I have been blessed with 3) decided to warm her pizza... in the box. She left the room, only to find the pizza box and slices contained within had caught fire. As she removed the burning cardboard mess, pieces of burning paper flew around the kitchen. A few finally settled on our mother’s newly installed vinyl floor, burning right through the plastic. At least $1500 later, the floor looked good as new. Well, that’s because it was.
Friday, October 5, 2007
Fruit Crisp
I received this recipe for apple crisp (what seems like) a lifetime ago from my dear sister, Sue... truly the cat’s pajamas as a mother, sister and novelist. I've found that adding a tablespoon of cornstarch and a bit of sugar to the fruit makes all the difference. Don’t be afraid to add a couple of peeled ripe pears, some blackberries or even a few tablespoons of Amaretto to the recipe, either. If you use berries almost exclusively, be sure to use at least a 1/3 cup of sugar for the best flavor.
4 cups apples, peeled, sliced and pared
3/4 cup brown sugar, packed
1/2 cup flour
1/2 cup oats (old-fashioned, not instant)
1/3 cup butter, softened
3/4 teaspoon cinnamon
dash of nutmeg (freshly ground)
Pre-heat oven to 375 degrees.
Grease baking dish (8 x 8 x 2 or 8 x 13). Place apple slices in pan. Mix remaining ingredients thoroughly and sprinkle over apples.
Bake for 30 minutes or until apples are tender and topping is golden brown. Serve warm with light cream or vanilla ice cream, if desired.
4 cups apples, peeled, sliced and pared
3/4 cup brown sugar, packed
1/2 cup flour
1/2 cup oats (old-fashioned, not instant)
1/3 cup butter, softened
3/4 teaspoon cinnamon
dash of nutmeg (freshly ground)
Pre-heat oven to 375 degrees.
Grease baking dish (8 x 8 x 2 or 8 x 13). Place apple slices in pan. Mix remaining ingredients thoroughly and sprinkle over apples.
Bake for 30 minutes or until apples are tender and topping is golden brown. Serve warm with light cream or vanilla ice cream, if desired.
Pasta Vinaigrette
This is one of my most requested recipes. It was inspired by a dish from a mid-1980s issue of Bon Appetit magazine, which featured red wine vinegar and arugula. My version is ideal with quiche for brunch or chicken for dinner. If you actually have any leftovers (rare in our family), use it as the basis for a delicious frittata. And, any remaining balsamic dressing makes for a lovely marinade for chicken or steak.
1 lb. thin spaghetti (De Cecco brand is very flavorful)
2 small tomatoes, sliced in wedges (B.C. Hothouse are available throughout the year)
1/3 to 1/2 sliced sweet onion (Walla Walla or Vidalia are best)
1 to 2 cups mixed greens
½ cup balsamic dressing (or more to taste)
Freshly grated Parmesan (optional)
Cook the pasta (according to package directions) in a large pot with ample amounts of salt (1 to 2 tablespoons). Drain thoroughly and toss with the vinaigrette and sweet onion. Add the tomato wedges and mixed greens. Toss. Sprinkle with Parmesan, if desired.
Balsamic Dressing
1 cup extra virgin olive oil
1/3 + 1/8 cup balsamic vinegar
2 large garlic cloves
1 to 1 ¼ teaspoon kosher salt
1 ½ to 1 ¾ teaspoons oregano
Freshly ground black pepper to taste
Combine all ingredients in a food processor.
Note: Be sure to make the dressing ahead, so the garlic has time to mellow.
1 lb. thin spaghetti (De Cecco brand is very flavorful)
2 small tomatoes, sliced in wedges (B.C. Hothouse are available throughout the year)
1/3 to 1/2 sliced sweet onion (Walla Walla or Vidalia are best)
1 to 2 cups mixed greens
½ cup balsamic dressing (or more to taste)
Freshly grated Parmesan (optional)
Cook the pasta (according to package directions) in a large pot with ample amounts of salt (1 to 2 tablespoons). Drain thoroughly and toss with the vinaigrette and sweet onion. Add the tomato wedges and mixed greens. Toss. Sprinkle with Parmesan, if desired.
Balsamic Dressing
1 cup extra virgin olive oil
1/3 + 1/8 cup balsamic vinegar
2 large garlic cloves
1 to 1 ¼ teaspoon kosher salt
1 ½ to 1 ¾ teaspoons oregano
Freshly ground black pepper to taste
Combine all ingredients in a food processor.
Note: Be sure to make the dressing ahead, so the garlic has time to mellow.
Delicious Fresh Orange Muffins
This recipe for fresh orange muffins was adapted from one published for lemon muffins some 20 years ago in Bon Appetit magazine. I usually use the juice from one-half of an orange, which creates a particularly moist muffin. The original recipe calls for a light glaze, but a traditional orange cream cheese frosting, with cream cheese, butter, powdered sugar, a little grated orange zest and fresh orange juice makes these absolutely irresistible.
1 3/4 cups all purpose flour
3/4 cups sugar
1 tablespoon grated orange zest
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 8 oz. container orange yogurt
6 tablespoons (3/4 stick) butter, melted and cooled
1 egg, room temperature
1 tablespoon fresh orange juice
Preheat oven to 400 degrees. Line muffin pan with paper baking cups. Combine dry ingredients in large bowl. Mix yogurt, melted butter, egg and orange juice in smaller bowl; stir into dry ingredients until just blended (batter may be a little lumpy). Spoon into muffin cups. Bake for 15 to 17 minutes or until tester inserted into center comes out clean. Cool before frosting.
1 3/4 cups all purpose flour
3/4 cups sugar
1 tablespoon grated orange zest
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 8 oz. container orange yogurt
6 tablespoons (3/4 stick) butter, melted and cooled
1 egg, room temperature
1 tablespoon fresh orange juice
Preheat oven to 400 degrees. Line muffin pan with paper baking cups. Combine dry ingredients in large bowl. Mix yogurt, melted butter, egg and orange juice in smaller bowl; stir into dry ingredients until just blended (batter may be a little lumpy). Spoon into muffin cups. Bake for 15 to 17 minutes or until tester inserted into center comes out clean. Cool before frosting.
Saturday, September 29, 2007
Welcome to Comfort Dish... Celebrating Food & Family!
Who doesn't love comfort food?
And what could be more comforting than a plate of homemade Rice Krispie Treats? So light, fluffy and fat-free, they couldn't possibly add inches to your waistline (smile). This is a very traditional recipe using the real thing... no off-brand cereal, marshmallows or margarine. And, don't forget the splash of vanilla. Heavenly!
5 1/2 cups Rice Krispies
6 generous cups mini marshmallows
1/4 cup butter
1/2 teaspoon vanilla
Melt the butter and marshmallows over medium-low heat. Add vanilla and cereal to melted mixture, quickly incorporating all ingredients. Spread into a buttered 13 x 9 pan. Once cool enough to handle, cut into squares (a non-stick sprayed knife helps) and serve.
And what could be more comforting than a plate of homemade Rice Krispie Treats? So light, fluffy and fat-free, they couldn't possibly add inches to your waistline (smile). This is a very traditional recipe using the real thing... no off-brand cereal, marshmallows or margarine. And, don't forget the splash of vanilla. Heavenly!
5 1/2 cups Rice Krispies
6 generous cups mini marshmallows
1/4 cup butter
1/2 teaspoon vanilla
Melt the butter and marshmallows over medium-low heat. Add vanilla and cereal to melted mixture, quickly incorporating all ingredients. Spread into a buttered 13 x 9 pan. Once cool enough to handle, cut into squares (a non-stick sprayed knife helps) and serve.
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