Way too many choices. I need to figure out how to fund my dream. It has only taken 42 years for me to figure out that I want to be a cooking instructor when I grow up.
I had another cooking class up at Viking Cooking School last night...pizza and breads. This cooking dork took a photo of the pesto, smoked chicken and goat cheese pizza on a whole wheat crust. It's what my pizza wants to be one day. We also made white bread, focaccia bread with fresh crushed rosemary and cinnamon rolls. I am hooked on these classes. As a matter of fact, I am trying to figure out how to blow off all of my chores this weekend and spend the whole time baking bread. Who needs a clean house, clean clothes and new plants in the yard?? Chris and I just signed up for a beer and BBQ class at the end of May
So back to funding my dream...I keep trying to talk Chris into asking for a 100% raise at work. I am guessing I will need to count on my lottery numbers to come instead. Of course that means I will need to buy tickets.
In the meantime, I will continue to cook at home, save my pennies for more classes and post my recipes and cooking stories. Thanks for reading.
Wednesday, April 28, 2010
Poppy Seed Cake
This is another recipe from the latest Penzey's catalog. It belongs to this cute little lady named Ceci Droll, who will be 97 this year. She has been making this cake for many many years. I think I need to try it out because it sounds delish! I promise to report back.
3/4 C. whole blue poppy seeds
3/4 C. plus 2 tbsp. milk
4 egg whites
3/4 C. butter
1 1/2 C. sugar
2 C. plus 2 tbsp. flour
3 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. vanilla extract
Two hours before baking the cake, combine the poppy seeds and the milk in a bowl and let soak.
Preheat oven to 375 degrees. Grease a 9X13 pan and set aside. Beat the egg whites in a chilled metal bowl on high speed until stiff and set aside. In a mixing bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, sift together the flour, baking powder and salt. Alternate adding the dry ingredients and the poppy seed mix to the butter mixture, blending well after each addition. Add the vanilla and mix well. Gently fold in the egg whites by hand. Pour into the pan and bake at 375 for 10 minutes. Reduce the oven temperature to 350 degrees and bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean. Let cool before frosting.
Lemon butter frosting
1 C. butter
3 C. powdered sugar
1 tsp. minced lemon peel
1/2 tsp lemon extract
1/2 tsp. vanilla extract
2-4 tbsp. milk
To prepare the frosting, beat together all of the ingredients except for the milk. Add enough mile to achieve your desired frosting consistency and beat well.
3/4 C. whole blue poppy seeds
3/4 C. plus 2 tbsp. milk
4 egg whites
3/4 C. butter
1 1/2 C. sugar
2 C. plus 2 tbsp. flour
3 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. vanilla extract
Two hours before baking the cake, combine the poppy seeds and the milk in a bowl and let soak.
Preheat oven to 375 degrees. Grease a 9X13 pan and set aside. Beat the egg whites in a chilled metal bowl on high speed until stiff and set aside. In a mixing bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, sift together the flour, baking powder and salt. Alternate adding the dry ingredients and the poppy seed mix to the butter mixture, blending well after each addition. Add the vanilla and mix well. Gently fold in the egg whites by hand. Pour into the pan and bake at 375 for 10 minutes. Reduce the oven temperature to 350 degrees and bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean. Let cool before frosting.
Lemon butter frosting
1 C. butter
3 C. powdered sugar
1 tsp. minced lemon peel
1/2 tsp lemon extract
1/2 tsp. vanilla extract
2-4 tbsp. milk
To prepare the frosting, beat together all of the ingredients except for the milk. Add enough mile to achieve your desired frosting consistency and beat well.
Monday, April 26, 2010
Grilled Pork Loin
This is another recipe out of the latest Penzey's catalog...courtesy of Tim Frost of West Jordan, Utah. We have a pork loin in our freezer...hmmm, I wonder if I can talk Chris into firing up the grill next weeked??
1 3-4lb boneless pork roast
1-2 tbsp. bouquet garni
1-2 tsp. freshly ground pepper
1-2 tsp. kosher salt
Wash the pork loin and pat dry. Sprinkle liberally with the rub. Wrap in plastic wrap and let marinate for 30-60 minutes at room temperature, Double marinade time if in the refrigerator. Grill over medium heat until a meat thermometer reads 160 degrees (about 60-90 minutes). Let sit 10 minutes before slicing.
We made this on 5/1 and it was delicious, even if we cooked a smidge too long. I served it with baked Yukon gold potatoes and salad...a nice early summer meal.
1 3-4lb boneless pork roast
1-2 tbsp. bouquet garni
1-2 tsp. freshly ground pepper
1-2 tsp. kosher salt
Wash the pork loin and pat dry. Sprinkle liberally with the rub. Wrap in plastic wrap and let marinate for 30-60 minutes at room temperature, Double marinade time if in the refrigerator. Grill over medium heat until a meat thermometer reads 160 degrees (about 60-90 minutes). Let sit 10 minutes before slicing.
We made this on 5/1 and it was delicious, even if we cooked a smidge too long. I served it with baked Yukon gold potatoes and salad...a nice early summer meal.
Fall Off the Bone Baby Back Ribs
Ribs are a fan favorite with the kids, especially the boys. I make them at least once when they visit in the summer. This year I am going to use this recipe. I found it in the latest Penzey's catalog courtesy of Shari Meininger in Ong, Nebraska.
1/4 C. sugar
2 tbsp. kosher salt
1 1/2 tsp. paprika
3/4 tsp. ground cumin
1/4 tsp. whole celery seed
3/4 tsp. Barbecue of the Americas
3/4 tsp. chili powder
1/4 tsp. freshly ground black pepper
3 racks baby back pork ribs
3 cans of regular beer
Combine all of the rib rub ingredients and mix well.
Early in the day, remove the membrane from the back of the ribs. Rinse and pat dry. Rub the rib rub generously into the ribx, about 3 tsp. per rack.
Place on a jelly roll pan, cover with plastic wrap and refrigerate approximately 4 hours.
Grill or broil the ribs on both sides--a little black will not hurt. Preheat oven to 250 degrees. While the ribs are browning, for each rack of ribs, tear off 2 sheets of heavy duty wide aluminum foil, 12 inches longer than the rack of ribs. Place one rack of ribs on top of two sheets of the foil. Bring together the sides of the foil and seal one end tightly. Pour one can of beer int oeach packet of ribs and close tightly. Do this with each rack of ribs. Place the packets on the jelly roll pan. Bake at 250 degrees in the oven or grill over low heat for 4-6 hours depending on the doneness you prefer. Open each packet carefully. Discard the liquid in the foil packets. Serve with your favorite sauce. **Don't forget...Chris' really yummy BBQ sauce is out on this blog.**
1/4 C. sugar
2 tbsp. kosher salt
1 1/2 tsp. paprika
3/4 tsp. ground cumin
1/4 tsp. whole celery seed
3/4 tsp. Barbecue of the Americas
3/4 tsp. chili powder
1/4 tsp. freshly ground black pepper
3 racks baby back pork ribs
3 cans of regular beer
Combine all of the rib rub ingredients and mix well.
Early in the day, remove the membrane from the back of the ribs. Rinse and pat dry. Rub the rib rub generously into the ribx, about 3 tsp. per rack.
Place on a jelly roll pan, cover with plastic wrap and refrigerate approximately 4 hours.
Grill or broil the ribs on both sides--a little black will not hurt. Preheat oven to 250 degrees. While the ribs are browning, for each rack of ribs, tear off 2 sheets of heavy duty wide aluminum foil, 12 inches longer than the rack of ribs. Place one rack of ribs on top of two sheets of the foil. Bring together the sides of the foil and seal one end tightly. Pour one can of beer int oeach packet of ribs and close tightly. Do this with each rack of ribs. Place the packets on the jelly roll pan. Bake at 250 degrees in the oven or grill over low heat for 4-6 hours depending on the doneness you prefer. Open each packet carefully. Discard the liquid in the foil packets. Serve with your favorite sauce. **Don't forget...Chris' really yummy BBQ sauce is out on this blog.**
Sunday, April 25, 2010
Key Lime Pie
I remember having my first piece of key lime pie when I was a child on a vacation to Florida. I may have been at Disneyworld or it may have been at a restaurant off of Disney property. I remember the overwhelming tart taste of the lemons and was amazed, as a kid that key lime pie is NOT green. This recipe is from one of my aunts. It has the tartness that gets you right behind your ears, it's not WW friendly but it is out of this world!
Crust:
1/4 C. (1/2 stick) butter or margarine, melted
1 C. graham cracker crumbs
1 tbsp. sugar
1 1/2 tsp. cinnamon
Filling:
5 large egg yolks
1 14oz. can sweetened condensed milk
Juice from 6 to 8 key limes (about 2/3 C.)
Whipped cream, see note.
Heat oven to 325 degrees. For crust, mix butter and graham cracker crumbs, sugar and cinnamon in a medium bowl. Pat onto bottom and sides of 9-inch pie pan. Bake 8 minutes. Set aside, let cool completely.
For filling, beat yolks in food processor fitted with metal blade or with a hand mixer, about 2 minutes. Add condensed milk to yolks, beat until incorporated. Add lime juice. Process 2 minutes. Pour into pie shell. Bake until set, 10 to 15 minutes. Remove from oven, cool on wire rack for 1 hour. Refrigerate covered with plastic wrap set directly on top of curd, at least 3 hours or overnight. Top with fresh whipped cream.
Note: Instead of whipped cream, you may top with meringue. Beat 5 egg whites until stiff but not dry. Add 1/4 C. sugar, beating constantly until combined. Spread over baked filling. bake at 350 degrees until meringue starts to brown, about 5 minutes.
Crust:
1/4 C. (1/2 stick) butter or margarine, melted
1 C. graham cracker crumbs
1 tbsp. sugar
1 1/2 tsp. cinnamon
Filling:
5 large egg yolks
1 14oz. can sweetened condensed milk
Juice from 6 to 8 key limes (about 2/3 C.)
Whipped cream, see note.
Heat oven to 325 degrees. For crust, mix butter and graham cracker crumbs, sugar and cinnamon in a medium bowl. Pat onto bottom and sides of 9-inch pie pan. Bake 8 minutes. Set aside, let cool completely.
For filling, beat yolks in food processor fitted with metal blade or with a hand mixer, about 2 minutes. Add condensed milk to yolks, beat until incorporated. Add lime juice. Process 2 minutes. Pour into pie shell. Bake until set, 10 to 15 minutes. Remove from oven, cool on wire rack for 1 hour. Refrigerate covered with plastic wrap set directly on top of curd, at least 3 hours or overnight. Top with fresh whipped cream.
Note: Instead of whipped cream, you may top with meringue. Beat 5 egg whites until stiff but not dry. Add 1/4 C. sugar, beating constantly until combined. Spread over baked filling. bake at 350 degrees until meringue starts to brown, about 5 minutes.
Ham and Au Gratin Potatoes
This is the Au Gratin potatoe recipe from my Betty Crocker cookbook, with my own personal twist and added ham to turn a side dish into a main dish casserole. Whole milk makes the sauce creamier.
6 medium boiling or baking potatoes, boiled 20-25 minutes or until tender
1/4 C. margaring or butter
1 medium onion, chopped
1 tbsp. all purpose flour
1 tsp. salt
1/4 tsp. pepper
2 C. milk
2 C. shredded sharp cheddar cheese
1lb. cubed fully cooked ham
1/4 C. fine dry seasoned bread crumbs
Paprika
Heat oven to 375 degrees.
Boil potatoes for 20 to 25 minutes or until tender. Cut into 1/8 inch slices to measure about 4 cups.
Melt margarine in a 2 quart saucepan over medium heat. Cook onion in margarine about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat.
Stir in milk and 1 1/2 cups of cheese. Heat until boiling, stirring constantly. Boil and stir 1 minute.
Spread potatoes in ungreased 1 1/2 quart casserole. Add in ham. Pour cheese sauce over ham and potatoes. Bake uncovered for 1 hour. Mix remaining cheese and the bread crumbs; sprinkle over casserole. Sprinkle with paprika. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly.
6 medium boiling or baking potatoes, boiled 20-25 minutes or until tender
1/4 C. margaring or butter
1 medium onion, chopped
1 tbsp. all purpose flour
1 tsp. salt
1/4 tsp. pepper
2 C. milk
2 C. shredded sharp cheddar cheese
1lb. cubed fully cooked ham
1/4 C. fine dry seasoned bread crumbs
Paprika
Heat oven to 375 degrees.
Boil potatoes for 20 to 25 minutes or until tender. Cut into 1/8 inch slices to measure about 4 cups.
Melt margarine in a 2 quart saucepan over medium heat. Cook onion in margarine about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat.
Stir in milk and 1 1/2 cups of cheese. Heat until boiling, stirring constantly. Boil and stir 1 minute.
Spread potatoes in ungreased 1 1/2 quart casserole. Add in ham. Pour cheese sauce over ham and potatoes. Bake uncovered for 1 hour. Mix remaining cheese and the bread crumbs; sprinkle over casserole. Sprinkle with paprika. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly.
Hamburger Minestrone
I found this in the Betty Crocker cookbook. If you have spent anytime in my blog, you can see that I love soup. This is easy and delicious with some crusty bread and grated Parmasan cheese.
1lb. ground beef
1 medium onion, chopped
1 clove garlic, crushed
1 C. shredded cabbage, I usually use only half a cup
1/2 C. uncooked elbow marcaroni or broken spaghetti
1 1/4 C. water
2 tsp. beef bouillon granules
1 tsp. Italian seasoning
2 medium celery stalks, thinly sliced
1 small zucchini, thinly sliced
1 28oz. can whole tomatoes, undrained
1 8oz. can kidney beans, undrained
1 8oz. can whole kernel corn, undrained
Grated Parmasan cheese
Cook beef, onion and garlic in a Dutch oven over medium heat stirring occasionally, until beef is brown; drain.
Stir in remaining ingredients except cheese, breakding up tomatoes. Heat to boiling, reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until macaroni is tender. Serve with cheese.
1lb. ground beef
1 medium onion, chopped
1 clove garlic, crushed
1 C. shredded cabbage, I usually use only half a cup
1/2 C. uncooked elbow marcaroni or broken spaghetti
1 1/4 C. water
2 tsp. beef bouillon granules
1 tsp. Italian seasoning
2 medium celery stalks, thinly sliced
1 small zucchini, thinly sliced
1 28oz. can whole tomatoes, undrained
1 8oz. can kidney beans, undrained
1 8oz. can whole kernel corn, undrained
Grated Parmasan cheese
Cook beef, onion and garlic in a Dutch oven over medium heat stirring occasionally, until beef is brown; drain.
Stir in remaining ingredients except cheese, breakding up tomatoes. Heat to boiling, reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until macaroni is tender. Serve with cheese.
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