These were delicious...about 30 minutes simmering in a pan on the grill and the on the fire for some "handsome" grill marks. They were served with a few different kinds of mustard; one was a dijon with bleu cheese that was out of this world.
1 large onion
2 12-oz. bottles of beer
2lbs bratwurst
Smoking chips
To marinate the brats, place the onions, beer and brats in a large pot.
Add just enough water to cover the sausages if needed.
Bring to a boil, then lower heat to a simmer and cook for 30 minutes.
While the brats simmer, soak your smoking chips in water.
Heat a gas or charcoal grill over medium low heat.
If using a charcoal grill, scatter the wood chips over the charcoal. Add chips in a smoking box, if you are using a gas grill.
Grill the sausages with the lid closed, turning occasionally, until crisp and smoky in flavor.
Once the sausages are smoky, open the lid and increase the heat to crisp the sausages.
Allow to rest for 5 minutes, and then cut into slices and serve with assorted mustards.
You can boil the brats on the stove if you want but when we made this in class, the pan was right on the grill the whole time.
Monday, May 31, 2010
If it works in your oven...
It works on the grill.
That's just one of the tidbits of info we learned in our Beer Garden Grill class yesterday. That statement was made in reference to the roasting pan used to hold brats in beer as the simmered on the grill. The pan our instructor used was a Le Crueset but Pyrex will work, so will Corning, your cast iron skillet, you get the idea.
Our instructor was also a master of knife skills. It was so much fun to watch her, knife flying while she described her every move. It reminded me how much I need to take a knife skills class. I am not good at rocking the knife as I chop.
Also, when you cook bacon you want to start with a cold pan and cold bacon; you render the fat better that way. Plus it is easier to chop or slice your bacon when it is ice cold or even frozen. Anyone who has tried to slice slimy room temperature bacon knows what I mean.
I will try to remember to post a photo of what I mean when I say that Michelle (our instructor) sliced a green pepper like an apple off the core in four pieces. I usually manage to have pepper seeds all over the kitchen so I am going to try this way the next time I cut up peppers.
This class reminded me yet again, that I need to go to culinary school and then teach classes like this. 20 years after graduating college, I have finally figured out what I want to be when I grow up.
That's just one of the tidbits of info we learned in our Beer Garden Grill class yesterday. That statement was made in reference to the roasting pan used to hold brats in beer as the simmered on the grill. The pan our instructor used was a Le Crueset but Pyrex will work, so will Corning, your cast iron skillet, you get the idea.
Our instructor was also a master of knife skills. It was so much fun to watch her, knife flying while she described her every move. It reminded me how much I need to take a knife skills class. I am not good at rocking the knife as I chop.
Also, when you cook bacon you want to start with a cold pan and cold bacon; you render the fat better that way. Plus it is easier to chop or slice your bacon when it is ice cold or even frozen. Anyone who has tried to slice slimy room temperature bacon knows what I mean.
I will try to remember to post a photo of what I mean when I say that Michelle (our instructor) sliced a green pepper like an apple off the core in four pieces. I usually manage to have pepper seeds all over the kitchen so I am going to try this way the next time I cut up peppers.
This class reminded me yet again, that I need to go to culinary school and then teach classes like this. 20 years after graduating college, I have finally figured out what I want to be when I grow up.
Herbed Potato Salad
Chris and I attended a cooking class at the Chopping Block yesterday down in Lincoln Square. It was a demo class called Beer Garden Grill. We had a great time and got some excellent recipes that I will share here. This one is possible the best potato salad I have ever had. It never occured to me to add lemon zest but wow, does it punch up the flavor of the salad.
3lbs. baby red potatoes
3 tbsp. good quality apple cider vinegar
salt and pepper to taste
3/4 C. mayonnaise
3 green onions, thinly sliced on the bias
1 stalk celery, medium dice
1/4 C. parsley, rough chopped
2 tbsp. basil leaves, torn
2 tbsp. dill, rough chopped
1 1/2 tsp. lemon zest
Bring the potatoes to a boil, in a large pot of salted water. Reduce heat to medium low and simmer until potatoes are tender. Drain and allow to cool enough to handle. Cut the potatoes into a large dice and place in a bowl.
Gently toss the potatoes with vinegar, salt, and pepper,. Add all remaining ingredients and mix well.
Season with salt and pepper to taste and serve either at room temperature or chilled.
3lbs. baby red potatoes
3 tbsp. good quality apple cider vinegar
salt and pepper to taste
3/4 C. mayonnaise
3 green onions, thinly sliced on the bias
1 stalk celery, medium dice
1/4 C. parsley, rough chopped
2 tbsp. basil leaves, torn
2 tbsp. dill, rough chopped
1 1/2 tsp. lemon zest
Bring the potatoes to a boil, in a large pot of salted water. Reduce heat to medium low and simmer until potatoes are tender. Drain and allow to cool enough to handle. Cut the potatoes into a large dice and place in a bowl.
Gently toss the potatoes with vinegar, salt, and pepper,. Add all remaining ingredients and mix well.
Season with salt and pepper to taste and serve either at room temperature or chilled.
Saturday, May 29, 2010
Chorizo and Cheese Mini Scones
This is a great change of pace for an appetizer. If you love chorizo, (and who doesn't love cheese?) you'll love these bite sized morsels.
2 C. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
8 tbsp. unsalted butter, cold
1/2 C. sour cream, plus extra for dipping
1 egg
1 7 to 8oz. package dry chorizo, finely diced
1 1/2 C. shredded cheddar cheese
Whole grain mustard
Preheat oven to 400 degrees.
In a food processor, pulse together flour, baking powder, salt, and baking soda. Add butter and pulse until mixture resembles coarse meal. In a small bowl, mix sour cream and egg. Add to food processor, pulse until almost combined. Add chorize and chesse and pulse until mixed. Dough will look crumbly.
On a lightly floured surface, pat dough into a square about 3/4 inch thick. Using a sharp knife, cut into 16 triangles and place on a lined baking sheet. Bake until golden, 12 to 14 minutes. Serve with a bowl of sour cream mixed with whole grain mustard.
2 C. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
8 tbsp. unsalted butter, cold
1/2 C. sour cream, plus extra for dipping
1 egg
1 7 to 8oz. package dry chorizo, finely diced
1 1/2 C. shredded cheddar cheese
Whole grain mustard
Preheat oven to 400 degrees.
In a food processor, pulse together flour, baking powder, salt, and baking soda. Add butter and pulse until mixture resembles coarse meal. In a small bowl, mix sour cream and egg. Add to food processor, pulse until almost combined. Add chorize and chesse and pulse until mixed. Dough will look crumbly.
On a lightly floured surface, pat dough into a square about 3/4 inch thick. Using a sharp knife, cut into 16 triangles and place on a lined baking sheet. Bake until golden, 12 to 14 minutes. Serve with a bowl of sour cream mixed with whole grain mustard.
Chocolate Almond Triangles
This is a recipe my aunt's made a while back. They are yummy and have been fan favorites at a couple of pot lucks at work. You cannot go wrong with chocolate and almonds.
36 chocolate crisp wafer cookies (Nabisco Famous Wafers)
5 tbsp. unsalted butter, melted
1 bag (14oz.) sweetened flaked coconut
1 can (14oz.) sweetened condensed milk
4 large egg whites
1 1/4 C. sliced almonds
1 1/4 C. bittersweet chocolate chips
Heat oven to 350 degrees. You'll need a 13 X 9 baking pan lined with non stick foil; let foil extend over the edges of the pan.
Pulse cookies in processor until fine crumbs; pulse in melted butter until evenly distributed. Press crumbs into bottom of foile lined pan. Bake 8 minutes.
Meanwhile, combine coconut, sweetened condensed milk and egg whites in a large bowl; fold in 1 C. sliced almonds.
Remove pan from oven, sprinkle evenly with chocolate chips and gently spoon coconut mixture on top. Spread evenly with a fork to keep textured. Sprinkle top with remaining 1/4 C. almonds.
Bake 30-35 minutes until top is set and golden. Let cool completely in pan on rack.
Lift foil by ends onto cutting board. Cut into 12 squares, cut each square into 2 triangles.
Enjoy!
36 chocolate crisp wafer cookies (Nabisco Famous Wafers)
5 tbsp. unsalted butter, melted
1 bag (14oz.) sweetened flaked coconut
1 can (14oz.) sweetened condensed milk
4 large egg whites
1 1/4 C. sliced almonds
1 1/4 C. bittersweet chocolate chips
Heat oven to 350 degrees. You'll need a 13 X 9 baking pan lined with non stick foil; let foil extend over the edges of the pan.
Pulse cookies in processor until fine crumbs; pulse in melted butter until evenly distributed. Press crumbs into bottom of foile lined pan. Bake 8 minutes.
Meanwhile, combine coconut, sweetened condensed milk and egg whites in a large bowl; fold in 1 C. sliced almonds.
Remove pan from oven, sprinkle evenly with chocolate chips and gently spoon coconut mixture on top. Spread evenly with a fork to keep textured. Sprinkle top with remaining 1/4 C. almonds.
Bake 30-35 minutes until top is set and golden. Let cool completely in pan on rack.
Lift foil by ends onto cutting board. Cut into 12 squares, cut each square into 2 triangles.
Enjoy!
Mini Beef Wellingtons
This is a recipe from Claire Robinson on the Food Network. I am going to try this with some beef tenderloin that I have. I have watched too much Hell's Kitchen though...I can hear Gordon Ramsay's voice screaming at me!
I need to tweak this recipe though, Chris isn't a mushroom fan and my Mom isn't a shallot fan so I need to figure out what to sub to make it a universally loved dish.
2 tbsp. olive oil
2lbs. beef tenderloin, cut into 24 1-inch cubes
Kosher salt and freshly ground pepper
10oz. cremini mushrooms, stemmed and finely chopped
1 large shallot, finely chopped
2 sheets frozen puff pastry, thawed
Heat the olive oil in a large skillet over medium high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on two sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.
Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool.
Preheat the oven to 400 degrees. Line the baking sheet with parchment paper or a silicone baking mat.
On a work surface, roll 1 sheet of ouff pastry to a 10 by 14 inch rectangle. Put teaspond sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with remaining beef, mushrooms and pastry.
Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.
I need to tweak this recipe though, Chris isn't a mushroom fan and my Mom isn't a shallot fan so I need to figure out what to sub to make it a universally loved dish.
2 tbsp. olive oil
2lbs. beef tenderloin, cut into 24 1-inch cubes
Kosher salt and freshly ground pepper
10oz. cremini mushrooms, stemmed and finely chopped
1 large shallot, finely chopped
2 sheets frozen puff pastry, thawed
Heat the olive oil in a large skillet over medium high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on two sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.
Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool.
Preheat the oven to 400 degrees. Line the baking sheet with parchment paper or a silicone baking mat.
On a work surface, roll 1 sheet of ouff pastry to a 10 by 14 inch rectangle. Put teaspond sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with remaining beef, mushrooms and pastry.
Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.
Wednesday, May 26, 2010
Roasted Apricots with Honey Vanilla Creme Fraiche
OK, I have been promising myself for years that I am going to BBQ fruit or roast fruit. Here is a recipe I can sink my teeth into...now to wait until apricots come into season!
1 C. packed golden brown sugar
1 tsp ground cardamom
6 large or 12 small apricots, halved and pitted
3 1/2 tbsp. honey, divided
2 tbsp. unsalted butter, diced
1 8oz. container creme fraiche or sour cream
2 tsp. vanilla
Preheat oven to 425 degrees. Mix brown sugar and cardamom in 11X7inch glass baking dish. Add apricots. Pour 1/4 C. water and 2 tbsp. honey over frui; dot with butter. Roast until apricots are tender, occasionally basting with syrup in dish, 12 to 15 minutes.
Whisk creme fraiche, remaining 1 1/2 tbsp. honey and vanilla in a small bowl. Divide warm apricots and syrup among small bowls. Spoon honey vanilla creme fraiche over and serve.
Hmmmm, I bet these would be good with a top notch vanilla ice cream too.
1 C. packed golden brown sugar
1 tsp ground cardamom
6 large or 12 small apricots, halved and pitted
3 1/2 tbsp. honey, divided
2 tbsp. unsalted butter, diced
1 8oz. container creme fraiche or sour cream
2 tsp. vanilla
Preheat oven to 425 degrees. Mix brown sugar and cardamom in 11X7inch glass baking dish. Add apricots. Pour 1/4 C. water and 2 tbsp. honey over frui; dot with butter. Roast until apricots are tender, occasionally basting with syrup in dish, 12 to 15 minutes.
Whisk creme fraiche, remaining 1 1/2 tbsp. honey and vanilla in a small bowl. Divide warm apricots and syrup among small bowls. Spoon honey vanilla creme fraiche over and serve.
Hmmmm, I bet these would be good with a top notch vanilla ice cream too.
Tuesday, May 25, 2010
Pressed Cuban Style Burger
This is a Bobby Flay recipe that I found online. There is a place near my office that makes wonderful Cuban pork sandwiches. I love the flavors of the pickle and the cheese and the garlic mayo. This recipe isn't too hard but it's a lot of stuff going on at once. It makes 4 burgers.
1lb. ground chuck
salt and freshly ground black pepper
1/2 C. best quality mayonnaise (I use Miracle Whip, mayo is not a fan fave at my house)
3 cloves roasted garlic, pureed
1/4 C. Dijon mustard
4 hamburger buns
4 slices thinly sliced smoked ham
8 slices thinly sliced Swiss cheese
2 dill pickles, sliced into 1/2 inch thick slices
Form the meat into 4 (1/4 inch thick) burgers. Season the meat with sal and pepper on both sides and cook in a saute pan or on a grill over high heat to medium doneness, about 2 to 3 minutes per side.
Combine the mayo and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayo and mustard.
Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the burger with a slice of ham, then another slice of cheese, then the pickle slices. Place the tops of the bun over the pickles and cook on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat with a heavy skillet placed on top of the burger to press the sandwich. Cook until golden brown and cheese has melted.
1lb. ground chuck
salt and freshly ground black pepper
1/2 C. best quality mayonnaise (I use Miracle Whip, mayo is not a fan fave at my house)
3 cloves roasted garlic, pureed
1/4 C. Dijon mustard
4 hamburger buns
4 slices thinly sliced smoked ham
8 slices thinly sliced Swiss cheese
2 dill pickles, sliced into 1/2 inch thick slices
Form the meat into 4 (1/4 inch thick) burgers. Season the meat with sal and pepper on both sides and cook in a saute pan or on a grill over high heat to medium doneness, about 2 to 3 minutes per side.
Combine the mayo and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayo and mustard.
Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the burger with a slice of ham, then another slice of cheese, then the pickle slices. Place the tops of the bun over the pickles and cook on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat with a heavy skillet placed on top of the burger to press the sandwich. Cook until golden brown and cheese has melted.
Friday, May 21, 2010
Good Grief, How Big is this Pantry???
I was looking over my Williams Sonoma Simple Suppers cookbook and there is a section on pantry staples. I have one of the smallest kitchens on the planet and if I had all of this stuff in my "pantry", the family room would be full too! But in case you're wondering, you need the following in a well stocked pantry.
Grains and pastas
basmati rice
cormeal
couscous
dried bread crumbs
lo mein
long grain white rice
penne
rice vermicelli noodles
spaghetti
Fresh foods
avocados
garlic
ginger
onions (red, sweet, yellow)
potatoes (red, sweet, white, Yukon gold)
shallots
tomatoes
Spirits
amber ale or dark beer
bourbon
brandy
Cognac
dry sherry
Marsala
mirin
Port
red wine
sake
tequila
white wine
Oils
Asian sesame oil
canola oil
corn oil
olive oil
peanut oil
Vinegars
balsamic vinegar
cider vinegar
malt vinegar
red wine vinegar
rice vinegar
Condiments
Asian fish sauce (not in my house)
black bean sauce
Dijon mustard
hoisin sauce
honey mustard
mango chutney
mayonnaise...hmm it doesn't say anything about Miracle Whip
oyster sauce
soy sauce
Worcestershire sauce
Nuts & Dried Fruits
almonds
apricots
cashews
cherries
dates
peanuts
pistachios
Dried Herbs and Spices
ancho chile powder
bay leaves
black peppercorns
caraway seeds
cinnamon, ground and stick
coriander, ground
cumin, ground
cumin, seeds
garam masala
mustard seeds
paprika
red pepper flakes
saffron
sesame seeds
If you ask my sister, I have everything on the herb/spice list.
Canned & Jarred Foods
beef broth
chicken broth
capers
chipotle chiles in adobo
honey
Kalamata olives
oil packed sun dried tomatoes
pesto
roasted red peppers
Miscellaneous
flour
molasses
sugar
tortillas
How big is your pantry??
p
Grains and pastas
basmati rice
cormeal
couscous
dried bread crumbs
lo mein
long grain white rice
penne
rice vermicelli noodles
spaghetti
Fresh foods
avocados
garlic
ginger
onions (red, sweet, yellow)
potatoes (red, sweet, white, Yukon gold)
shallots
tomatoes
Spirits
amber ale or dark beer
bourbon
brandy
Cognac
dry sherry
Marsala
mirin
Port
red wine
sake
tequila
white wine
Oils
Asian sesame oil
canola oil
corn oil
olive oil
peanut oil
Vinegars
balsamic vinegar
cider vinegar
malt vinegar
red wine vinegar
rice vinegar
Condiments
Asian fish sauce (not in my house)
black bean sauce
Dijon mustard
hoisin sauce
honey mustard
mango chutney
mayonnaise...hmm it doesn't say anything about Miracle Whip
oyster sauce
soy sauce
Worcestershire sauce
Nuts & Dried Fruits
almonds
apricots
cashews
cherries
dates
peanuts
pistachios
Dried Herbs and Spices
ancho chile powder
bay leaves
black peppercorns
caraway seeds
cinnamon, ground and stick
coriander, ground
cumin, ground
cumin, seeds
garam masala
mustard seeds
paprika
red pepper flakes
saffron
sesame seeds
If you ask my sister, I have everything on the herb/spice list.
Canned & Jarred Foods
beef broth
chicken broth
capers
chipotle chiles in adobo
honey
Kalamata olives
oil packed sun dried tomatoes
pesto
roasted red peppers
Miscellaneous
flour
molasses
sugar
tortillas
How big is your pantry??
p
Italian Meatloaf
It's funny, I wasn't a big fan of meatloaf when I was a kid. Now I like it. You could say that about a lot of things, I guess. Working full time makes having a meatloaf for dinner on a weeknight impossible unless I want dinner at 8pm. Then a friend of mine said she did meatloaf in her crockpot. I tried it with a couple of different meatloaf recipes and it worked out really well. 6-8 hours in the crock and then 20-30 minutes in a 375 degree oven to give it a little crust. I haven't been able to sell meatloaf to the kids though. Maybe this summer...
3/4lb. ground beef, 93% lean
3/4lb. ground pork
1/2 C. pesto
1 C. fine fresh bread crumbs
2/3 C. oil packed sun dried tomatoes
1 egg
Salt
Preheat the oven to 350 degrees. Have ready an 11X7 inch shallow baking dish. In a large bowl, combine the beef, pork, pesto, bread crumbs, sun dried tomatoes, egg and 1/2 tsp. salt. Mix gently but thoroughly with your hands. Form the mixture into a rough 9 by 5 inch loaf in the dish then smooth the top.
bake until the loaf is firm, the top is richly browned and in instant read thermometer inserted in the center reads 160 degrees. Let the loaf stand in the pan for 5-10 minutes before slicing. Serve warm.
3/4lb. ground beef, 93% lean
3/4lb. ground pork
1/2 C. pesto
1 C. fine fresh bread crumbs
2/3 C. oil packed sun dried tomatoes
1 egg
Salt
Preheat the oven to 350 degrees. Have ready an 11X7 inch shallow baking dish. In a large bowl, combine the beef, pork, pesto, bread crumbs, sun dried tomatoes, egg and 1/2 tsp. salt. Mix gently but thoroughly with your hands. Form the mixture into a rough 9 by 5 inch loaf in the dish then smooth the top.
bake until the loaf is firm, the top is richly browned and in instant read thermometer inserted in the center reads 160 degrees. Let the loaf stand in the pan for 5-10 minutes before slicing. Serve warm.
Chicken Saltimbocca
This dish reminds me of Yellowstone. Mom and I had dinner in a restaurant right near Old Faithful...I can't remember the name though. The chicken saltimbocca was amazing. The geyser wasn't bad either. For those of you who have been to Yellowstone will understand this...Yellowstone calls me from time to time. I need to go back there...there were so many miracles of nature there and as an added bonus...good food.
4 boneless skinless chicken breasts
salt and freshly ground pepper
2 tbsp chopped fresh sage
4 tbsp. unsalted butter
4 large thin slices Prosciutto or boiled ham, halved
8 thin slices fontina cheese
2 minced shallots
1/2 C. Marsala wine or chicken broth
1/2 lemon
Preheat the broiler. Using a sharp knife, cut each chicken breast in half lengthwise to make 8 pieces total. Place 1 piece between 2 sheets of waxed paper. Using a meat pounder or the flat bottom of a heavy pan, lightly pound the chicken until it is about 1/4 inch thick. Repeat with the remaining pieces. Season the chicken generously with salt and pepper, then sprinkle with the sage, patting firmly so it adheres to the meat.
In a large frying pan over medium high heat melt 3 tbsp. of the butter. Add the chicken and ocok until golden on the underside, 2-3 minutes. Turn the chicken and cook until just opaque throughout, about 3 minutes more. Top each piece with 1 cheese slice and 1 prosciutto slice. Transfer the chicken to a baking sheet and place under the to crisp the prosciutto and melt the cheese, about 1 minute.
While the chicken is in the oven, add the remaining 1 tbsp. of butter to the pan. Add the shallot and saute until softened, about 1 minute. Add the Marsala and cook, stirring to scrape uop the browned bits on the pan bottom, until the sauce is slightly reduced, 1-2 minutes. Squeeze in about 1 tp. lemon juice and stir. Divide the chicken among dinner plates, spoon the sauce and shallots over the chicken and serve immediately.
4 boneless skinless chicken breasts
salt and freshly ground pepper
2 tbsp chopped fresh sage
4 tbsp. unsalted butter
4 large thin slices Prosciutto or boiled ham, halved
8 thin slices fontina cheese
2 minced shallots
1/2 C. Marsala wine or chicken broth
1/2 lemon
Preheat the broiler. Using a sharp knife, cut each chicken breast in half lengthwise to make 8 pieces total. Place 1 piece between 2 sheets of waxed paper. Using a meat pounder or the flat bottom of a heavy pan, lightly pound the chicken until it is about 1/4 inch thick. Repeat with the remaining pieces. Season the chicken generously with salt and pepper, then sprinkle with the sage, patting firmly so it adheres to the meat.
In a large frying pan over medium high heat melt 3 tbsp. of the butter. Add the chicken and ocok until golden on the underside, 2-3 minutes. Turn the chicken and cook until just opaque throughout, about 3 minutes more. Top each piece with 1 cheese slice and 1 prosciutto slice. Transfer the chicken to a baking sheet and place under the to crisp the prosciutto and melt the cheese, about 1 minute.
While the chicken is in the oven, add the remaining 1 tbsp. of butter to the pan. Add the shallot and saute until softened, about 1 minute. Add the Marsala and cook, stirring to scrape uop the browned bits on the pan bottom, until the sauce is slightly reduced, 1-2 minutes. Squeeze in about 1 tp. lemon juice and stir. Divide the chicken among dinner plates, spoon the sauce and shallots over the chicken and serve immediately.
Thursday, May 20, 2010
Balsamic Beef Stew
This recipe is in a Williams Sonoma cookbook I have. I am going to try it next week and will report back. Just reading it made my mouth water. The recipe is written for the stove top but I am going to try it in the crockpot. I can't do dinner at 9pm! That's almost bedtime.
3 tbsp. flour
Salt and freshly ground pepper
2lb. boneless beef chuck roast, trimmed of excess fat and cut into 1 1/2-inch pieces
2 tbsp canola oil
1 large red onion sliced
2 bay leaves
1 C. full bodied red wine
2 C. beef broth
1lb. red or Yukon gold potatoes
3 large, peeled carrots, cut into 1-inch chunks
2 tbsp. balsamic vinegar
In a resealable plastic bag, combine the flour and 1/2 tsp. each salt and pepper. Add the beef, seal the bag and seal to coat the beef with the seasoned flour. In a heavy pot or Dutch oven, over medium high heat, warm the oil. Working in batches, if needed, to avoid crowding, remove the beef from the bag, shaking off the excess flour and add to the pot in a single layer. Cook, turning as needed, until browned on all sides, 6-8 minutes total. Using a slotted spoon, transfer the meat to a plaate. Add the onion to the drippings in the pan and saute over medium heat, until golden, about 5 minutes. Stir in the bay leaves, wine and broth.
Return the meat and the juices from the plate to the pot. Bring to a simmer, then reduce the heat to low. Cover and braise untul the meat is nearly fork-tender 1 1/2 to 2 hours. Add the potatoes and carrots, re-cover, and continue to braise until vegetables are tender, about 30 minutes more.
Season the stew with salt and pepper. Remove and discard the bay leaves. Stir in the vinegar. Divide among individual shallow bowls and serve.
Crockpot adaptation: Brown the meat as noted above, then transfer to crockpot. Add remaining ingredients except vinegar. Cook on low 6-8 hours or until meat and veggies are fork tender. Add vinegar and salt and pepper to taste. Serve.
3 tbsp. flour
Salt and freshly ground pepper
2lb. boneless beef chuck roast, trimmed of excess fat and cut into 1 1/2-inch pieces
2 tbsp canola oil
1 large red onion sliced
2 bay leaves
1 C. full bodied red wine
2 C. beef broth
1lb. red or Yukon gold potatoes
3 large, peeled carrots, cut into 1-inch chunks
2 tbsp. balsamic vinegar
In a resealable plastic bag, combine the flour and 1/2 tsp. each salt and pepper. Add the beef, seal the bag and seal to coat the beef with the seasoned flour. In a heavy pot or Dutch oven, over medium high heat, warm the oil. Working in batches, if needed, to avoid crowding, remove the beef from the bag, shaking off the excess flour and add to the pot in a single layer. Cook, turning as needed, until browned on all sides, 6-8 minutes total. Using a slotted spoon, transfer the meat to a plaate. Add the onion to the drippings in the pan and saute over medium heat, until golden, about 5 minutes. Stir in the bay leaves, wine and broth.
Return the meat and the juices from the plate to the pot. Bring to a simmer, then reduce the heat to low. Cover and braise untul the meat is nearly fork-tender 1 1/2 to 2 hours. Add the potatoes and carrots, re-cover, and continue to braise until vegetables are tender, about 30 minutes more.
Season the stew with salt and pepper. Remove and discard the bay leaves. Stir in the vinegar. Divide among individual shallow bowls and serve.
Crockpot adaptation: Brown the meat as noted above, then transfer to crockpot. Add remaining ingredients except vinegar. Cook on low 6-8 hours or until meat and veggies are fork tender. Add vinegar and salt and pepper to taste. Serve.
Sauerbraten
This is the dish my mother in law makes for Christmas Eve. This is not her recipe as Chris has told me I will not be allowed to post that on the blog. Some things need to be kept TOP SECRET. This recipe has been perused by Chris and he says it is close to his Mom's. We're skipping the juniper berries though. We'll save them for the gin recipe later. ;-P
3 C. low sodium beef broth
1 C. dry red wine
1 C. red wine vinegar
2 large onions cut into large chunks
5 garlc cloves, 3 crushed, 2 chopped
10 springs fresh thyme, plus 1 tbsp. chopped leaves
2 bay leaves
1 tsp. juniper berries
1 tsp. black peppercorns
1/2 tsp. whole cloves
1 3-4lb. boneless beef top chuck roast
Kosher salt
2 tbsp. extra virgin olive oil
2 medium carrots, cut into 1-inch chunks
2 stalks celery, cut into 1-inch chunks
2 tbsp. crushed gingersnap cookies
Freshly ground pepper
Chopped fresh parsley for garnish
Combine 2 C. broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns, and cloves in a medium saucepan over medium heat. Bring to a boil, then simmer for 5 minutes. Cool to room temperature. Place beef in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for 2 to 3 days, turning daily.
Preheat the oven to 350 degrees. Remove the meat from the marinade and pat dry; season with salt. Strain the marinade, discarding the solids. Heat a large ovenproof pot over medium heat and add the olive oil. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Add the carrots, celery, and the remaining onion to the pot and cook until slightly softened, 5 minutes. Stir in the chopped garlic and the chopped thyme and cook 1 minute. Sprinkle in the flour and cook 1 to 2 minutes. Stir in the strained marinade and the remaining 1 C. broth and bring to a simmer. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes.
Remove the meat and transfer to a plate. Bring the sauce to a simmer over medium heat. Whisk in the gingersnaps and simmer until thickened; season with salt and pepper. Thinly slice the meat. Top with parsley.
3 C. low sodium beef broth
1 C. dry red wine
1 C. red wine vinegar
2 large onions cut into large chunks
5 garlc cloves, 3 crushed, 2 chopped
10 springs fresh thyme, plus 1 tbsp. chopped leaves
2 bay leaves
1 tsp. juniper berries
1 tsp. black peppercorns
1/2 tsp. whole cloves
1 3-4lb. boneless beef top chuck roast
Kosher salt
2 tbsp. extra virgin olive oil
2 medium carrots, cut into 1-inch chunks
2 stalks celery, cut into 1-inch chunks
2 tbsp. crushed gingersnap cookies
Freshly ground pepper
Chopped fresh parsley for garnish
Combine 2 C. broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns, and cloves in a medium saucepan over medium heat. Bring to a boil, then simmer for 5 minutes. Cool to room temperature. Place beef in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for 2 to 3 days, turning daily.
Preheat the oven to 350 degrees. Remove the meat from the marinade and pat dry; season with salt. Strain the marinade, discarding the solids. Heat a large ovenproof pot over medium heat and add the olive oil. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Add the carrots, celery, and the remaining onion to the pot and cook until slightly softened, 5 minutes. Stir in the chopped garlic and the chopped thyme and cook 1 minute. Sprinkle in the flour and cook 1 to 2 minutes. Stir in the strained marinade and the remaining 1 C. broth and bring to a simmer. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes.
Remove the meat and transfer to a plate. Bring the sauce to a simmer over medium heat. Whisk in the gingersnaps and simmer until thickened; season with salt and pepper. Thinly slice the meat. Top with parsley.
Tuesday, May 18, 2010
Aaron Sanchez's Mexican Brownies
Aaron Sanchez, if you are not a Food Network junkie is one of the chefs that appears on several Food Network shows...Chefs vs. City and Chopped come to mind. He also appeared in the Food Network Magazine with the following recipe. These brownies are amazing and I am not a big brownie fan. The cayenne gives it a slow burn that is just delicious. I sprinkle a little powdered sugar mixed with some additional cayenne on top before serving.
By the way if you are pinched for time or if you and your husband shop the same sales at different times and you might have 17 boxes of brownie mix stored in your basement, you can doctor up the mix by adding 1 1/2 tsp. of cinnamon and 1/2 tsp. cayenne pepper for the 9X13 mix and then bake as directed.
2 sticks unsalted butter, plus more for greasing
2 C. sugar
4 large eggs
2 tsp. vanilla extract
2/3 C. good quality unsweetened cocoa powder
1 C. all purpose flour
1 tsp. cinnamon
1/4 tsp. cayenne pepper
1/2 tsp. kosher salt
1/2 tsp. baking powder
Preheat ove to 350 degrees. Line a 9X13inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.
Melt the two sticks of butter in a nonstick saucepan over medium low heat, do not boil. Remove from heat and let cool slightly. Add the sugar, eggs, and vanilla to the saucepan and stir with a wooden spoon until combined.
Add the cocoa, flour, cinnamon, chili powder, salt, and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until toothpick inserted in the middle comes out fudgy (not clean, fudgy), about 10-25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.
By the way if you are pinched for time or if you and your husband shop the same sales at different times and you might have 17 boxes of brownie mix stored in your basement, you can doctor up the mix by adding 1 1/2 tsp. of cinnamon and 1/2 tsp. cayenne pepper for the 9X13 mix and then bake as directed.
2 sticks unsalted butter, plus more for greasing
2 C. sugar
4 large eggs
2 tsp. vanilla extract
2/3 C. good quality unsweetened cocoa powder
1 C. all purpose flour
1 tsp. cinnamon
1/4 tsp. cayenne pepper
1/2 tsp. kosher salt
1/2 tsp. baking powder
Preheat ove to 350 degrees. Line a 9X13inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.
Melt the two sticks of butter in a nonstick saucepan over medium low heat, do not boil. Remove from heat and let cool slightly. Add the sugar, eggs, and vanilla to the saucepan and stir with a wooden spoon until combined.
Add the cocoa, flour, cinnamon, chili powder, salt, and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until toothpick inserted in the middle comes out fudgy (not clean, fudgy), about 10-25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.
Monday, May 17, 2010
Sausage and Peppers
This is a recipe Chris shared with me and we have pretty regularly for dinner. He says I make it better than he does. I think he's just being nice. I alternate between regular and lite smoked sausage---basically we buy whatever is on sale. The regular sausage carmelizes better in the pan; I use my wok...it holds a double batch when the kids are here.
1 package smoked sausage
2 green peppers
2 small onions or 1 large one
Slice the sausage lengthwise then into chunks. Toss in a wok of fry pan and cook for 5-7 minutes. Regular will brown and carmelize. Lite won't.
While the sausage is cooking slice the pepper into strips and slice the onions and then separate into rings.
Take sausage off of the heat and set aside. Cook peppers and onions until onions start to brown. Add sausage back in, turn flame to low, add 1/4 C. of water and simmer for 20-25 minutes.
1 package smoked sausage
2 green peppers
2 small onions or 1 large one
Slice the sausage lengthwise then into chunks. Toss in a wok of fry pan and cook for 5-7 minutes. Regular will brown and carmelize. Lite won't.
While the sausage is cooking slice the pepper into strips and slice the onions and then separate into rings.
Take sausage off of the heat and set aside. Cook peppers and onions until onions start to brown. Add sausage back in, turn flame to low, add 1/4 C. of water and simmer for 20-25 minutes.
Peppermint Bark
This is one of my favorite holiday treats. Be sure to use quality white chocolate. That's a lesson I learned this past year. The cheap stuff doesn't melt nice or set up nice. It was almost crumbly even in its melted state. The Crisco is my own addition, it gives the chocolate a nice sheen.
12oz. premium white chocolate, melted
6 medium sized candy canes, broken but not crushed
2 tbsp. Crisco
Melt the chocolate and Crisco in a microwaveable bowl according to package directions. Remove from microwave and stir. Add broken canes to chocolate mixture and stir. Spread chocolate mixture onto a wax paper lined baking sheet. Refrigerate at least an hour. Break into pieces and store in the refrigerator in an airtight container.
12oz. premium white chocolate, melted
6 medium sized candy canes, broken but not crushed
2 tbsp. Crisco
Melt the chocolate and Crisco in a microwaveable bowl according to package directions. Remove from microwave and stir. Add broken canes to chocolate mixture and stir. Spread chocolate mixture onto a wax paper lined baking sheet. Refrigerate at least an hour. Break into pieces and store in the refrigerator in an airtight container.
Chocolate Cookie Bark
This is an easy twist on what to me is a traditional holiday treat. This came off of the Kraft Foods site and I have made this for work pot lucks. It doesn't last too long!
1 pkg. (8 squares) Baker's semi sweet baking chocolate
1 pkg. (6 squares) Baker's premium white baking chocolate
2 tbsp. peanut butter
10 Oreo cookies
Place semi sweet chocolate and white chocolate in separate medium microwaveable bowls. Microwave until completely melted, following the directions on the package. Add peanut butter to white chocolate; stir until well blended. Crumble half the cookies over chocolate in each bowl, mix well.
Drop spoonfuls of the chocolate mixtures onto wax paper lined baking sheet, alternating the colors of the chocolates. Cut through chocolate mixtures several times for marble effect.
Refrigerate at least one hour or until firm. Break into 14 pieces. Store in airtight container in the refrigerator.
1 pkg. (8 squares) Baker's semi sweet baking chocolate
1 pkg. (6 squares) Baker's premium white baking chocolate
2 tbsp. peanut butter
10 Oreo cookies
Place semi sweet chocolate and white chocolate in separate medium microwaveable bowls. Microwave until completely melted, following the directions on the package. Add peanut butter to white chocolate; stir until well blended. Crumble half the cookies over chocolate in each bowl, mix well.
Drop spoonfuls of the chocolate mixtures onto wax paper lined baking sheet, alternating the colors of the chocolates. Cut through chocolate mixtures several times for marble effect.
Refrigerate at least one hour or until firm. Break into 14 pieces. Store in airtight container in the refrigerator.
Sunday, May 16, 2010
Pasta e Fagioli
I found this recipe online and tried it. I have loved "pasta fazool" since I was a kid and have always wanted to make my own. I'll probably revisit this and tweak but it is really good as written. You need some good crusty bread with it.
2 tbsp. olive oil
1 C. chopped onion
3 cloves garlic, minced
2 14.5oz. cans stewed tomatoes
3 C. low sodium chicken broth
1 15oz. can cannellini beans
1/4 C. chopped fresh parsley
1 tsp. dried basil leaves
1/4 tsp. ground black pepper
1/4 pound small pasta shells
Heat oil in 4 quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer 10 minutes, covered.
Add pasta to Dutch oven and simmer 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.
2 tbsp. olive oil
1 C. chopped onion
3 cloves garlic, minced
2 14.5oz. cans stewed tomatoes
3 C. low sodium chicken broth
1 15oz. can cannellini beans
1/4 C. chopped fresh parsley
1 tsp. dried basil leaves
1/4 tsp. ground black pepper
1/4 pound small pasta shells
Heat oil in 4 quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer 10 minutes, covered.
Add pasta to Dutch oven and simmer 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.
Berry Cream Parfaits
I have been eating plain or vanilla yogurt from time to time and really enjoy it "parfait style" with fruit and nuts. I have used fresh strawberries, frozen mixed berries, blueberries, toasted pecans, or crushed granola bars. I have mixed it up each time I have made them but here is the recipe as written.
3/4 C. fresh blueberries
3/4 C. fresh blackberries
3/4 C. fresh raspberries
2 C. Yoplait Fat Free plain or vanilla yogurt
2 Nature Valley Crunchy Granola Bars
Divide berries among 4 parfait glasses or dessert dishes; top each with 1/2 C. yogurt.
While granola bars are still in the pouch, break into coarse pieces with hands. Sprinkle granola pieces over fruit and yogurt. Serve immediately.
3/4 C. fresh blueberries
3/4 C. fresh blackberries
3/4 C. fresh raspberries
2 C. Yoplait Fat Free plain or vanilla yogurt
2 Nature Valley Crunchy Granola Bars
Divide berries among 4 parfait glasses or dessert dishes; top each with 1/2 C. yogurt.
While granola bars are still in the pouch, break into coarse pieces with hands. Sprinkle granola pieces over fruit and yogurt. Serve immediately.
Crockpot Buffalo Chicken
This is a work in progress. I used Louisiana Hot Sauce the first time I tried this and it was almost too hot for me. I need to find a differnt hot sauce next time. The butter flavor comes through and through though and it is delicious! We made sandwiches topped with blue cheese dressing and I bet it's good on salad too.
4 boneless skinless chicken breasts
1/2 C. hot sauce
2 tbsp. vinegar
2 tbsp. butter
Dash of paprika
Place chicken breasts in crockpot. Add in the hot sauce, vinegar and butter. Cook on low for 5-6 hours. Shred in the juice and sprinkle with paprika
4 boneless skinless chicken breasts
1/2 C. hot sauce
2 tbsp. vinegar
2 tbsp. butter
Dash of paprika
Place chicken breasts in crockpot. Add in the hot sauce, vinegar and butter. Cook on low for 5-6 hours. Shred in the juice and sprinkle with paprika
Saturday, May 15, 2010
French Chocolate Drink
This was the hot chocolate recipe in my hug mug package. It is a little taste of heave and definitely not WW friendly. Well worth the calories though.
7oz. dark/milk/white chocolate chunks (or any combination of the 3)
3 C. milk
1 C. cream
1/2 vanilla stick or 1/2 tsp. vanilla extract
pinch of cinnamon
Boil the cream with the milk in a pot. Add vanilla and cinnamon. Remove from heat source. Gradually add chocolate and stir until completely melted without chunks. Warm again on low flame for about 2 minutes. Pour into hug mug or any mug you have. Add whipped cream and a sprinkle of cinnamon. Enjoy!
7oz. dark/milk/white chocolate chunks (or any combination of the 3)
3 C. milk
1 C. cream
1/2 vanilla stick or 1/2 tsp. vanilla extract
pinch of cinnamon
Boil the cream with the milk in a pot. Add vanilla and cinnamon. Remove from heat source. Gradually add chocolate and stir until completely melted without chunks. Warm again on low flame for about 2 minutes. Pour into hug mug or any mug you have. Add whipped cream and a sprinkle of cinnamon. Enjoy!
Chocolate by the Bald Man
No comments about Chris, please. Chocolate by the Bald Man was the tagline of a restaurant call Max Brenner's that Chris and I went to in Philadelphia this spring. Those of you that know about our trip, know that the weather was abyssmal; windy, rainy, just miserable. This restaurant was within walking distance of our hotel and well worth the walk in the rain.
The food there was elevated pub food. Chris and I shared some flat bread pizza and a chopped salad. The chocolate desserts were the draw for us.
There was also a gift shop in this restaurant where you could get hot chocolate mixes, lotions, other chocolate treats and hug mugs. A hug mug is a specially designed mug for the chocolate drinking ceremony. And why shouldn't drinking chocolate require a ceremony?? The mug is shaped for hugging in both hands, creating the ultimate drinking experience of coziness, warmth and fragrance. Let's just say that I thought the hot chocolate at Max Brenner's was better than the hot chocolate at the Penninsula Hotel downtown. Chris may disagree with me on that but I am currently at the keyboard so it's my opinion you're reading.
This was one of the most memorable experiences in a restaurant I have had in a long time. The food was good and the chocolate was OUT OF THIS WORLD!
Chris bought me a hug mug and inside was the following recipe.
The food there was elevated pub food. Chris and I shared some flat bread pizza and a chopped salad. The chocolate desserts were the draw for us.
There was also a gift shop in this restaurant where you could get hot chocolate mixes, lotions, other chocolate treats and hug mugs. A hug mug is a specially designed mug for the chocolate drinking ceremony. And why shouldn't drinking chocolate require a ceremony?? The mug is shaped for hugging in both hands, creating the ultimate drinking experience of coziness, warmth and fragrance. Let's just say that I thought the hot chocolate at Max Brenner's was better than the hot chocolate at the Penninsula Hotel downtown. Chris may disagree with me on that but I am currently at the keyboard so it's my opinion you're reading.
This was one of the most memorable experiences in a restaurant I have had in a long time. The food was good and the chocolate was OUT OF THIS WORLD!
Chris bought me a hug mug and inside was the following recipe.
Mexican Chicken Chili
This is another recipe from Simple and Delicious. I have been a subscriber to this magazine and Taste of Home for years. These magazines have great recipes and clever kitchen tips. Reading through this recipe, I realized that I have all of these ingredients. This may end up on the menu here this week.
1lb. boneless, skinless chicken breast, cubed
1 tbsp. canola oil
2 14.5oz. cans diced tomatoes, undrained
2 C. frozen corn
1 can black beans, rinsed and drained
1 14.5oz. can of reduced sodium chicken broth
1 can chopped green chilies
2 tbsp. chili powder
1 tbsp. ground cumin
1/2 tsp. salt
1/4 tsp cayenne pepper
In a small skillet, brown chicken in oil. Transfer to 5 quart slow cooker. Stir in remaining ingredients. Cover and cook on low for 5-6 hours or until chicken is no longer pink.
1lb. boneless, skinless chicken breast, cubed
1 tbsp. canola oil
2 14.5oz. cans diced tomatoes, undrained
2 C. frozen corn
1 can black beans, rinsed and drained
1 14.5oz. can of reduced sodium chicken broth
1 can chopped green chilies
2 tbsp. chili powder
1 tbsp. ground cumin
1/2 tsp. salt
1/4 tsp cayenne pepper
In a small skillet, brown chicken in oil. Transfer to 5 quart slow cooker. Stir in remaining ingredients. Cover and cook on low for 5-6 hours or until chicken is no longer pink.
Mediterranean Steak & Egg Pitas
I found this in Taste of Home's Simple and Delicious. It's yummy for someone who likes breakfast for dinner...or dinner for breakfast.
1 beef top sirloin steak (1lb), cut into 1/2 inch cubes
1/2 tsp. Greek seasoning
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. olive oil
4 eggs
4 whole pita breads, warmed
2 medium tomatoes, chopped
1 can (2 1/4oz.) sliced ripe olives, drained
2/3 C. crumbled garlic and herb feta cheese
Sprinkle beef with Greek seasoning, salt and pepper. In a large skillet, saute beef in oil for 4-6 minutes or until no longer pink. Remove from heat and keep warm.
In a large nonstick skillet coated with cooking spray, fry eggs as desired. Spoon steak over pita breads; top with tomatoes, olives, cheese and eggs.
1 beef top sirloin steak (1lb), cut into 1/2 inch cubes
1/2 tsp. Greek seasoning
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. olive oil
4 eggs
4 whole pita breads, warmed
2 medium tomatoes, chopped
1 can (2 1/4oz.) sliced ripe olives, drained
2/3 C. crumbled garlic and herb feta cheese
Sprinkle beef with Greek seasoning, salt and pepper. In a large skillet, saute beef in oil for 4-6 minutes or until no longer pink. Remove from heat and keep warm.
In a large nonstick skillet coated with cooking spray, fry eggs as desired. Spoon steak over pita breads; top with tomatoes, olives, cheese and eggs.
Sweet Crepes
OK, we've talked about savory crepes...now we'll use this recipe for some sweet treats. This is what Chris made for me tonight.
Here is the crepe recipe again.
Crepes
1 C. flour
1 C. milk
4 eggs
1 tsp. sugar
Beat ingredients with a whisk and then put 1/3 C. of liquid into a hot buttered nonstick fry pan. Cook until brown, flip. Set these aside. This will make 7 crepes.
Chris took the cooled crepes and spread some ricotta cheese on the inside and added some sliced sweetened strawberries. He rolled it up like a small burrito and poured some melted dark chocolate on the top. It was REAL GOOD.
You could add any type of fruit filling you want and probably any type of sweet cheese or cream.
Here is the crepe recipe again.
Crepes
1 C. flour
1 C. milk
4 eggs
1 tsp. sugar
Beat ingredients with a whisk and then put 1/3 C. of liquid into a hot buttered nonstick fry pan. Cook until brown, flip. Set these aside. This will make 7 crepes.
Chris took the cooled crepes and spread some ricotta cheese on the inside and added some sliced sweetened strawberries. He rolled it up like a small burrito and poured some melted dark chocolate on the top. It was REAL GOOD.
You could add any type of fruit filling you want and probably any type of sweet cheese or cream.
Poultry Crepes
OK, this started as chicken crepes but we are trying it for the first time today as turkey crepes so we'll see how it goes.
Crepes
1 C. flour
1 C. sugar
4 eggs
1 tsp. sugar
Beat ingredients with a whisk and then put 1/3 C. of liquid into a hot buttered nonstick fry pan. Cook until brown, flip. Set these aside. This will make 7 crepes
Filling
1 can cream of chicken soup--low sodium
1/2 can water
1/8 C. Asiago cheese
1 C. turkey breast
1/2 tsp. salt
1/2 tsp. lemon peel
2 fresh sage leaves, ribboned
4oz. water chestnuts
Mix all ingredients together and place 1/4 in crepe and roll up. The above ingredients will fill 5 crepes. Chris is saving the last two crepes for some dessert ingredients later on.
Place filled crepes in a baking dish sprayed with non stick cooking spray. Top with more Asiago cheese. Bake at 350 degrees for 20-25 minutes.
As I said at the beginning of this post, you can do this with chicken. You can sub cream of mushroom soup, or cream of celery. You could veggies in the filling mixture, sub different kinds of cheeses and herbs.
You can also use the crepes for sweet treats...see the next post!
Crepes
1 C. flour
1 C. sugar
4 eggs
1 tsp. sugar
Beat ingredients with a whisk and then put 1/3 C. of liquid into a hot buttered nonstick fry pan. Cook until brown, flip. Set these aside. This will make 7 crepes
Filling
1 can cream of chicken soup--low sodium
1/2 can water
1/8 C. Asiago cheese
1 C. turkey breast
1/2 tsp. salt
1/2 tsp. lemon peel
2 fresh sage leaves, ribboned
4oz. water chestnuts
Mix all ingredients together and place 1/4 in crepe and roll up. The above ingredients will fill 5 crepes. Chris is saving the last two crepes for some dessert ingredients later on.
Place filled crepes in a baking dish sprayed with non stick cooking spray. Top with more Asiago cheese. Bake at 350 degrees for 20-25 minutes.
As I said at the beginning of this post, you can do this with chicken. You can sub cream of mushroom soup, or cream of celery. You could veggies in the filling mixture, sub different kinds of cheeses and herbs.
You can also use the crepes for sweet treats...see the next post!
Thursday, May 13, 2010
Salsa Chicken Fiesta
Have you ever leafed through a magazine (perhaps in your dentist's office) and found a recipe you couldn't resist? I am going to post this recipe here so I can destroy the evidence. Sorry Dr. Craig!
1 1/3 C. Original Bisquick
1/4 C. water
2 eggs
2 1/2 C. shredded cheddar cheese
6 large boneless skinless chicken breasts cut into 1/2 inch pieces
1 16oz. jar thick and chunky salsa
Sour cream, if desired
Cayenne pepper, if desired
Heat oven to 400 degrees. Spray 13X9 inch baking dish with cooking spray. In medium bowl, stir Bisquick mix, water and eggs; spread in pan. Sprinkle with 2 C. of cheese.
In a 12 inch nonstick skillet, cook chicken over medium high heat, stirring frequently, until no longer pink; drain. Stir in salsa, heat until hot. Spoon over batter in pan to within 1/2 inch of the edges.
Bake about 25-30 minutes or until edges are dark golden brown. Sprinkle with remaining cheese. Bake about 2 minutes longer or until cheese is melted; loosen from side of pan.
Top each serving with a dollop of sour cream, sprinkle with cayenne if desired.
1 1/3 C. Original Bisquick
1/4 C. water
2 eggs
2 1/2 C. shredded cheddar cheese
6 large boneless skinless chicken breasts cut into 1/2 inch pieces
1 16oz. jar thick and chunky salsa
Sour cream, if desired
Cayenne pepper, if desired
Heat oven to 400 degrees. Spray 13X9 inch baking dish with cooking spray. In medium bowl, stir Bisquick mix, water and eggs; spread in pan. Sprinkle with 2 C. of cheese.
In a 12 inch nonstick skillet, cook chicken over medium high heat, stirring frequently, until no longer pink; drain. Stir in salsa, heat until hot. Spoon over batter in pan to within 1/2 inch of the edges.
Bake about 25-30 minutes or until edges are dark golden brown. Sprinkle with remaining cheese. Bake about 2 minutes longer or until cheese is melted; loosen from side of pan.
Top each serving with a dollop of sour cream, sprinkle with cayenne if desired.
Chocolate Peanut Butter Brownies
This is a recipe I sent away to Mr. Food for. It really is "SOOOOOO GOOOD!"
1/2 C. creamy or crunchy peanut butter
1/4 C. butter, softened
1 C. firmly packed light brown sugar
2 eggs
1 tsp. vanilla
1 C. self rising flour
1 C. semisweet chocolate chips
Preheat oven to 300 degrees.
Coat an 8-inch square baking pan with nonstick cooking spray. In a medium bowl, with an electric mixer on medium speed, beat the peanut butterm butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Blend in the vanilla, then beat in the flour. Fold in the chocolate chips until well combined, then spread evenly in the baking pan. Bake for 45 to 50 minutes, or until golden. Remove from the oven and place the pan on a wire rack. Allow to cool completely before cutting.
1/2 C. creamy or crunchy peanut butter
1/4 C. butter, softened
1 C. firmly packed light brown sugar
2 eggs
1 tsp. vanilla
1 C. self rising flour
1 C. semisweet chocolate chips
Preheat oven to 300 degrees.
Coat an 8-inch square baking pan with nonstick cooking spray. In a medium bowl, with an electric mixer on medium speed, beat the peanut butterm butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Blend in the vanilla, then beat in the flour. Fold in the chocolate chips until well combined, then spread evenly in the baking pan. Bake for 45 to 50 minutes, or until golden. Remove from the oven and place the pan on a wire rack. Allow to cool completely before cutting.
Deconstructed Stuffed Peppers
I have made stuffed peppers both in the oven and in the crockpot and I bet this recipe could go in the crockpot as well. This is a little spin on an old favorite. It will keep me from analyzing the shape and size of every green pepper in the store. If I am going to cook this in the crock I would just put everything in the crock instead of the casserole dish and cook on low for 6-8 hours.
1lb. ground beef
2 green peppers, coarsely chopped
3 cloves garlic, minced
2 C. cooked long grain rice
1 26oz. jar spaghetti sauce
1 1/2 C. finely shredded five cheese Italian blend
Heat oven to 350 degrees.
Brown meat with peppers and garlic in large skillet; drain. Stir in rice, spaghetti sauce and 3/4 C. cheese.
Spoon into 2 quart casserole; top with remaining cheese.
Bake 25 minutes until cheese is golden brown.
If I am going to cook this in a crockpot, I would add uncooked rice. I have also substituted brown rice for the white rice.
1lb. ground beef
2 green peppers, coarsely chopped
3 cloves garlic, minced
2 C. cooked long grain rice
1 26oz. jar spaghetti sauce
1 1/2 C. finely shredded five cheese Italian blend
Heat oven to 350 degrees.
Brown meat with peppers and garlic in large skillet; drain. Stir in rice, spaghetti sauce and 3/4 C. cheese.
Spoon into 2 quart casserole; top with remaining cheese.
Bake 25 minutes until cheese is golden brown.
If I am going to cook this in a crockpot, I would add uncooked rice. I have also substituted brown rice for the white rice.
Wednesday, May 12, 2010
South of the Border Chicken and Pasta Skillet
This was in the Kraft Food and Family Spring 2010 issue. It looks delicious and I think this is something the kids will like when they are here this summer. I look at it this way. You can rarely go wrong with chicken and cheese.
2C. medium shaped pasta, uncooked
1lb. boneless skinless chicken breasts, cut into bite sized pieces
1 jar thick and chunky salsa
1 pkg (10oz.) frozen corn
4oz. Philadelphia Cream Cheese, cubed
1/4 tsp. chili powder
1 C. Mexican style shredded cheese
Cook pasta as directed on the package.
Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium high heat 6 minutes or until done. Add next 4 ingredients; mix well. Simmer on medium-low heat 6 minutes or until cream cheese is melted, stirring occasionally.
Drain pasta; add to chicken mixture with 1/2 C. shredded cheese. Simmer 3 minutes or until cheese is melted, stirring occasionally. Top with remaining shredded cheese; cover. Remove from heat. Let stand until cheese is melted. Serve.
2C. medium shaped pasta, uncooked
1lb. boneless skinless chicken breasts, cut into bite sized pieces
1 jar thick and chunky salsa
1 pkg (10oz.) frozen corn
4oz. Philadelphia Cream Cheese, cubed
1/4 tsp. chili powder
1 C. Mexican style shredded cheese
Cook pasta as directed on the package.
Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium high heat 6 minutes or until done. Add next 4 ingredients; mix well. Simmer on medium-low heat 6 minutes or until cream cheese is melted, stirring occasionally.
Drain pasta; add to chicken mixture with 1/2 C. shredded cheese. Simmer 3 minutes or until cheese is melted, stirring occasionally. Top with remaining shredded cheese; cover. Remove from heat. Let stand until cheese is melted. Serve.
Baker's Mousse Bars
I just saw this recipe in a magazine and I think that I will make it for when we get together Memorial day for my sister and Chris' birthdays. Chris is not a big fan of strawberry pie but I think he will be OK with this tasty treat.
1 pkg. (8 squares) Baker's Semi Sweet chocolate, divided
1/2 C. sugar
1/4 C. flour
1 can (14oz.) sweetened condensed milk
4 eggs
1 pkg. (3.9oz) chocolate instant pudding
1 1/2 C. thawed Cool Whip
Preheat oven to 325 degrees. Melt 6 chocolate squares as directed on package. Mix with sugar, flour, 1/4 C. condensed milk and eggs until well blended. Pour into a 9-inch square pan sprayed with cooking spray.
Bake 25 minutes or until toothpick inserted in center comes out clean. (Do not overbake.) Cool completely.
Beat dry pudding mix and remaining condensed milk with whisk 2 minutes. Stir in Cool Whip, spread over dessert. Melt remaining chocolate squares; drizzle over pudding layer. Refrigerate until chocolate is firm.
1 pkg. (8 squares) Baker's Semi Sweet chocolate, divided
1/2 C. sugar
1/4 C. flour
1 can (14oz.) sweetened condensed milk
4 eggs
1 pkg. (3.9oz) chocolate instant pudding
1 1/2 C. thawed Cool Whip
Preheat oven to 325 degrees. Melt 6 chocolate squares as directed on package. Mix with sugar, flour, 1/4 C. condensed milk and eggs until well blended. Pour into a 9-inch square pan sprayed with cooking spray.
Bake 25 minutes or until toothpick inserted in center comes out clean. (Do not overbake.) Cool completely.
Beat dry pudding mix and remaining condensed milk with whisk 2 minutes. Stir in Cool Whip, spread over dessert. Melt remaining chocolate squares; drizzle over pudding layer. Refrigerate until chocolate is firm.
Sunday, May 9, 2010
Lazy Man's Pastina Salad
This is what was created when I attempted to make the Acini de Pepe salad without the recipe. Don't ask me how I got vanilla pudding out of all of the ingredients in the other recipe. It has a little different taste and can be made same day if you choose to.
1pkg. pastina
2 cans chunk pineapple
1 large can fruit cocktail
2 cans mandarin oranges
1pkg. instant vanilla pudding
Cook pastina according to directions. Drain and rinse.
Reserve 1 C. of the juice from the canned fruit. Set aside. Pour all canned fruit into a colander and drain well.
Prepare pudding according to directions but use 1 C. of fruit juice in the mixture. Add fruit and pastina together. Pour pudding over the top and mix everthing together. Chill and serve.
1pkg. pastina
2 cans chunk pineapple
1 large can fruit cocktail
2 cans mandarin oranges
1pkg. instant vanilla pudding
Cook pastina according to directions. Drain and rinse.
Reserve 1 C. of the juice from the canned fruit. Set aside. Pour all canned fruit into a colander and drain well.
Prepare pudding according to directions but use 1 C. of fruit juice in the mixture. Add fruit and pastina together. Pour pudding over the top and mix everthing together. Chill and serve.
Acini de Pepe Salad
This recipe was shared by a dear friend. I have adapted it and made a lazy man's version which I will post after the "REAL" recipe. This is a great salad to make when serving a big crowd and it is nice in the winter time when fresh fruit isn't plentiful.
1pkg. teeny tiny pasta (acini de pepe or pastina)
2 cans chunk pineapple
1 can fruit cocktail
1 can mandarin oranges
2 eggs
1 C. sugar
1/2 tsp. salt
1 tbsp flour
1 tbsp. lemon juice
1 8oz. containter Cool Whip
Boil pasta according to package directions. Drain and rinse.
Beat together eggs, sugar, salt, flour, lemon juice and all of the juice from the cans of pineapple (about 1 3/4 C.). Cook until thick.
Combine pasta and cooked mixture in a large bowl. Add the fruit (no juice) and Cool Whip. Refrigerate overnight, serve cold.
1pkg. teeny tiny pasta (acini de pepe or pastina)
2 cans chunk pineapple
1 can fruit cocktail
1 can mandarin oranges
2 eggs
1 C. sugar
1/2 tsp. salt
1 tbsp flour
1 tbsp. lemon juice
1 8oz. containter Cool Whip
Boil pasta according to package directions. Drain and rinse.
Beat together eggs, sugar, salt, flour, lemon juice and all of the juice from the cans of pineapple (about 1 3/4 C.). Cook until thick.
Combine pasta and cooked mixture in a large bowl. Add the fruit (no juice) and Cool Whip. Refrigerate overnight, serve cold.
Wednesday, May 5, 2010
Blueberry Cornmeal Cake
OK, I found this in the latest issue of Bon Appetit magazine. Most of the recipes in this magazine intimidate me. When I first started getting it, most of the recipes had ingredients I had never heard of, let alone kept in my cupboard! I plan to make this recipe...I'll just need some family members or friends willing to be my guinea pigs and try it. Wonder if I'll have any takers.
Special equipment needed: 10in. springform pan with 2 3/4in high sides.
Nonstick vegetable oil spray
1 1/2 C. all purpose flour
2/3 C. cornmeal
2 tsp. baking powder
2 tsp. baking soda
6 tbsp. vegetable oil
2 large eggs
1 tbsp. vanilla
1 tsp. honey
10 tbsp. unsalted butter at room temperature
3/4 C. plus 3 tbsp. sugar divided
1 1/2 tsp. salt
1 C. ricotta cheese
1/3 C. plain yogurt
3 C. fresh blueberries
Preheat oven to 325 degrees. Spray springform pan with nonstick cooking spray. Whisk flour and next 3 ingredients in a medium bowl. Whisk oil, eggs, vanilla and honey in another medium bowl. Using electric mixer, beat butter, 3/4 C. plus 2 tbsp. sugar and 1 1/2 tsp. salt in a large bowl until creamy. With mixer running on medium speed, gradually add egg mixture, beat to blend. Beat in flour mixture, just to blend. Add ricotta and yogurt; beat on low speed just to blend.
Pour half of the batter into prepared pan. Scatter 1 1/2 C. blueberries over batter. Spoon remaining batter over in dollops then spread to cover blueberries. Scatter remaining blueberries. Sprinkle remaining 1 tbsp. sugar over blueberries.
Bake cake until top is golden brown and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool completely in pan on rack.
Special equipment needed: 10in. springform pan with 2 3/4in high sides.
Nonstick vegetable oil spray
1 1/2 C. all purpose flour
2/3 C. cornmeal
2 tsp. baking powder
2 tsp. baking soda
6 tbsp. vegetable oil
2 large eggs
1 tbsp. vanilla
1 tsp. honey
10 tbsp. unsalted butter at room temperature
3/4 C. plus 3 tbsp. sugar divided
1 1/2 tsp. salt
1 C. ricotta cheese
1/3 C. plain yogurt
3 C. fresh blueberries
Preheat oven to 325 degrees. Spray springform pan with nonstick cooking spray. Whisk flour and next 3 ingredients in a medium bowl. Whisk oil, eggs, vanilla and honey in another medium bowl. Using electric mixer, beat butter, 3/4 C. plus 2 tbsp. sugar and 1 1/2 tsp. salt in a large bowl until creamy. With mixer running on medium speed, gradually add egg mixture, beat to blend. Beat in flour mixture, just to blend. Add ricotta and yogurt; beat on low speed just to blend.
Pour half of the batter into prepared pan. Scatter 1 1/2 C. blueberries over batter. Spoon remaining batter over in dollops then spread to cover blueberries. Scatter remaining blueberries. Sprinkle remaining 1 tbsp. sugar over blueberries.
Bake cake until top is golden brown and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool completely in pan on rack.
Saturday, May 1, 2010
Rosemary Focaccia
This is a recipe I got at my Pizza and Bread class the other night. It came out really savory with the crushed rosemary, I cannot wait for summer when I have my rosemary bush growing on the deck. This recipe looks complicated but it is tons easier than it looks...give it a try. I made it today with roasted garlic and sun dried tomatoes...delish!
1 1/4oz. package active dry yeast (2 1/4 tsp.)
1 1/2 tsp. honey
1 1/2 C. warm water (110 degrees)
1/2 C. semolina
4 C. all purpose flour, plus extra as needed
1 tsp. fine salt
1/4 C. extra virgin olive oil, plus extra as needed
2 cloves garlic, minced
4 to 6 sprigs fresh rosemary, minced, plus extra for garnish
vegetable oil cooking spray
2 tsp. coarse sea salt
Freshly ground black pepper to taste
Combine the yeast, honey and water in the bowl of a stand mixer fitted with the dough hook attachment; mix for 30 seconds. Set aside until foamy and creamy, about 5 to 10 minutes.
With the mixer on low speed, add the semolina, flour, fine salt, oline oil, garlic, and mince rosemary, and mix until just incorporated. Increase the speed to medium high and mix until shiny and smooth, about 4 minutes more. The dough should register approximately 80 degrees F. on and instant read thermometer. (Note: Add a bit more flour if the dough is not cleaning the sides of the bowl.)
Place the dough in a lightly oiled bowl; turn the dough over to oil all sides. Cover with oiled plastic wrap, and allow to rise in a warm draft-free placed until almost doubled in size, about two hours.
Punch down the dough and return to the bowl; cover with oiled plastic wrap, and set aside for a second time, about 1 hour more. (Note: This second rising can be eliminated, resulting in a coarser textured bread.)
Preheat the oven to 400 degrees. Lightly spray a deep dish pizza pan or 10X15 jelly roll pan with cooking spray. Without kneading, gently place the dough in the pan, spreading it out to fit the pan. Cover with oiled plastic wrap and set aside to rise for about 15 minutes.
Just before baking, make dimples in the bread by pressing with your fingertips. Drizzle olive oil over the surface, and spread lightly with your fingers. Sprinkle with coarse sea salt and pepper and garnish with a few sprigs of rosemary.
Bake in the center of the oven until lightly browned,a bout 20 minutes. Rotate the pan halfway through the baking time. Remove from the pan and cool on a wire rack. Serve warm or at room temperature.
Other popular toppings for focaccia include olives, sundried tomatoes, roasted garlic, carmelized onions, and other assorted Italian cheeses and herbs.
1 1/4oz. package active dry yeast (2 1/4 tsp.)
1 1/2 tsp. honey
1 1/2 C. warm water (110 degrees)
1/2 C. semolina
4 C. all purpose flour, plus extra as needed
1 tsp. fine salt
1/4 C. extra virgin olive oil, plus extra as needed
2 cloves garlic, minced
4 to 6 sprigs fresh rosemary, minced, plus extra for garnish
vegetable oil cooking spray
2 tsp. coarse sea salt
Freshly ground black pepper to taste
Combine the yeast, honey and water in the bowl of a stand mixer fitted with the dough hook attachment; mix for 30 seconds. Set aside until foamy and creamy, about 5 to 10 minutes.
With the mixer on low speed, add the semolina, flour, fine salt, oline oil, garlic, and mince rosemary, and mix until just incorporated. Increase the speed to medium high and mix until shiny and smooth, about 4 minutes more. The dough should register approximately 80 degrees F. on and instant read thermometer. (Note: Add a bit more flour if the dough is not cleaning the sides of the bowl.)
Place the dough in a lightly oiled bowl; turn the dough over to oil all sides. Cover with oiled plastic wrap, and allow to rise in a warm draft-free placed until almost doubled in size, about two hours.
Punch down the dough and return to the bowl; cover with oiled plastic wrap, and set aside for a second time, about 1 hour more. (Note: This second rising can be eliminated, resulting in a coarser textured bread.)
Preheat the oven to 400 degrees. Lightly spray a deep dish pizza pan or 10X15 jelly roll pan with cooking spray. Without kneading, gently place the dough in the pan, spreading it out to fit the pan. Cover with oiled plastic wrap and set aside to rise for about 15 minutes.
Just before baking, make dimples in the bread by pressing with your fingertips. Drizzle olive oil over the surface, and spread lightly with your fingers. Sprinkle with coarse sea salt and pepper and garnish with a few sprigs of rosemary.
Bake in the center of the oven until lightly browned,a bout 20 minutes. Rotate the pan halfway through the baking time. Remove from the pan and cool on a wire rack. Serve warm or at room temperature.
Other popular toppings for focaccia include olives, sundried tomatoes, roasted garlic, carmelized onions, and other assorted Italian cheeses and herbs.
Roasted Garlic
So I learned something new today. Well, actually two new things. I learned how to roast garlic and I learned that you should double the roast time in this recipe...at least.
Preheat oven to 400 degrees.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.
I used the roasted garlic on the foccacia bread I made today but not all of the cloves were soft enough to use so next time, I will know to cook it longer.
Preheat oven to 400 degrees.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.
I used the roasted garlic on the foccacia bread I made today but not all of the cloves were soft enough to use so next time, I will know to cook it longer.
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