Archive for March, 2008
Yields – 25 squares INGREDIENTS 6 ounce package butterscotch morsels ½ cup smooth peanut butter 4 cups Kellogg’s Rice Krispies 6 ounce package chocolate chips ½ cup confectioner’s sugar 2 tablespoons unsalted butter 1 tablespoon water PREPARATION Butter 8-inch square pan In a medium saucepan, over very low heat, melt the butterscotch morsels and peanut butter until smooth and creamy. Stir constantly to ensure that the mixture does not burn. Stir in the Rice Krispies. Press ½ half of the mixture into pan and place in refrigerator to chill. In a small saucepan, melt chocolate chips and butter. Add 1 tablespoon of water and confectioner’s sugar. Stir until well blended. Remove chilled butterscotch-Krispie mixture from the refrigerator and spread the chocolate mixture over it. Top with the remaining butterscotch-Krispie mixture. Chill in the refrigerator until the chocolate mixture has set. Cut into 1-½ inch squares. Serves 8-10 INGREDIENTS 2-2/3 cups granulated sugar 1 – 8 ounce cream cheese – softened 3 sticks of unsalted butter 6 eggs 2 teaspoons pure vanilla extract 3 cups all purpose flour PREPARATION Preheat oven to 350 degrees F Grease tube or Bundt pan Using an electric mixer, cream butter sugar, vanilla and cream cheese until the mixture is light and fluffy. Add the eggs one at a time, beating thoroughly. Add flour to the batter and blend well. Pour cake batter into Bundt or tube pan; bake for approximately one hour or until toothpick comes out clean. Remove from oven and allow cake to cool about 10 minutes. Invert cake onto to serving plate and slice. Cake is delicious plain or can be garnished with fresh fruit and whipped cream. Serves 6-8 INGREDIENTS 5 cups sliced peaches 1 box yellow cake mix 1/2 box confectioner’s sugar 1 stick of unsalted butter – cut into ¼ inch pats 8 ounces – cream cheese - softened ½ teaspoon cinnamon PREPARATION Preheat oven to 350 degrees F Grease 9×12/2 inch baking pan. In electric mixer with paddle attachment, cream the confectioner’s sugar and cream cheese together until well blended. Place the sliced peaches in the baking pan and spread the cream cheese mixture over the peaches. Sprinkle the cake mix on top of the peaches. Lightly sprinkle with cinnamon and then place the pats of butter on top of the cake mix. Bake for 30-40 minutes until the peaches are tender. Cool and serve with whipped cream or good vanilla ice cream, like Hagen Dazs.
Serves 4-6 INGREDIENTS 8 cups yellow squash (cubed or sliced) ½ yellow onion – finely chopped 3 eggs – slightly beaten 1-½ cups milk 8 tablespoons unsalted butter 1 tablespoon olive oil 1 box stove top stuffing – chicken flavor PREPARATION Preheat oven to 350 degrees F In a large skillet, melt 4 tablespoons of butter and add olive oil. Add squash and saute until tender. Remove from skillet, saving the drippings. Add onions and saute until translucent. In large mixing bowl, combine squash, onion, eggs, package of stove top stuffing mix and 4 tablespoons of melted butter. Mix thoroughly and place in a large casserole dish. Bake for 50-60 minutes, until lightly browned. Remove from oven and serve immediately.
This cheesecake is moist and creamy, with a tangy sour cream topping. Slightly different than the typical New York style cheesecake, which has a more dense texture. INGREDIENTS Cheesecake Crust 3 cups crushed graham crackers ½ cup granulated sugar 10 tablespoons unsalted butter – melted Cheesecake Filling 3 eggs ½ cup granulated sugar 2 teaspoons pure vanilla extract, I recommend Neilsen-Massey 1 – 16 ounce container sour cream 2 – 8 ounce packages of cream cheese – softened and cut into strips 1 – 3 ounce package of cream cheese – softened and cut into strips 3 tablespoons unsalted butter – melted Sour Cream Topping 1 – 16 ounce container of sour cream ½ cup granulated sugar 2 teaspoons pure vanilla extract PREPARATION Cheesecake Crust: In a bowl, combine the crushed graham cracker crumbs, sugar and melted butter. Mix well. Press the graham cracker mixture into a 9 inch spring-form pan. Bake in a 375 degree F oven for approximately 8-10 minutes. Remove from oven and cool slightly while preparing the cheesecake filling. Cheesecake Topping: In a small bowl, add 1 – 16 ounce container of sour cream, ½ cup sugar and 2 teaspoons pure vanilla extract. Blend well and set aside. Cheesecake Filling: To make the filling, I use a blender, although you can use an electric mixer. I have found that the blender does a better job of incorporating the cream cheese into the batter, more smooth and airy. In a blender, add 3 eggs, ½ cup sugar and 2 teaspoons of pure vanilla extract. Combine and while still blending, add 1 – 16 ounce container of sour cream. Blend well and then begin to add the strips of cream cheese one or two at a time. Continue to add cream cheese slowly and making sure that they are fully blended before adding more cream cheese. Finally, add 3 tablespoons of melted butter and blend. Pour the cheesecake filling into the prepared crust. Bake for 1-1/2 hours in a 325 degree F oven that has been preheated. The cheesecake is done when the edges are slightly browned and pulling away from the spring-form pan. Remove from the oven and let cheesecake set for 2-3 minutes. Carefully spoon the cheesecake topping over the cheesecake and return to the oven for approximately 5 minutes. Remove from oven and let cool for 15-20 minutes, then refrigerate for 2-3 hours before serving. To serve: Remove cheesecake from spring-form pan and cut into slices. Cheesecake can be garnished with a sprinkle of freshly grated nutmeg, sprig of mint or some fresh fruit. INGREDIENTS 4 large eggs – gently whisked ½ cup ricotta cheese or softened cream cheese 2 tablespoons flat leaf parsley - medium chopped 1 tablespoon butter Salt and grated black pepper to taste PREPARATION In a small bowl, add 4 eggs and whisk. Add ½ cup ricotta or softened cream cheese and gently whisk so the cheese is distributed throughout the eggs. It’s okay if it’s a bit lumpy. In a small saute pan, melt 1 tablespoon butter and then add the egg mixture. Slowly scramble the eggs to the consistency that you prefer. Once eggs are cooked, remove from pan and place on top of a toasted and buttered slice of thick Italian or French bread. Sprinkle with additional chopped parsley and season with salt and pepper. You can vary this recipe by adding in finely chopped ham, crisp bacon bits or cooked breakfast sausage while scrambling the eggs. It is always best to use the specific ingredients that are called for in a recipe. However, in some cases you can use substitutions. Some of the more common ones are listed below. Be aware that using substitutions may vary the texture or flavor of a recipe, therefore you should only use substitutions when absolutely necessary.
This is a tall and beautiful layer cake. It’s both sweet and a bit tart, with lots of lemon flavor. It’s perfect for a birthday celebration or other special occasion. Although you can purchase pre-made lemon curd, I would encourage that you make your own. It’s very easy to do and the flavor is outstanding. Serves 8-10 INGREDIENTS 2 1/3 cups sugar 2 teaspoons cornstarch 1 cup fresh lemon juice 4 large eggs 4 large egg yolks ¾ cup (1 ½ sticks) unsalted butter, cut into ½ inch pieces Frosting ¾ cup powdered sugar 2 cups chilled whipping cream Cake 1 ½ cups cake flour 1 ½ cups sugar 2 ½ teaspoons baking powder ¾ teaspoon salt 4 large egg yolks ¼ cup vegetable oil ¼ cup orange juice 1 ½ teaspoons grated lemon peel ¼ teaspoon cream of tatar Garnish: Lemon slices, halved, patted dry PREPARATION Lemon Curd: Combine 2 1/3 cups sugar and 2 teaspoons cornstarch in heavy medium saucepan. Gradually whisk in fresh lemon juice. Whisk eggs and yolks; add butter. Whisk over medium heat until curd thickens and boils about 12 minutes. Pour into medium bowl. Refrigerate until cold, at least 5 hours. (Can be prepared up to one week in advance). Cover and keep refrigerated. Frosting: Beat powdered sugar and 1 ¼ cups lemon curd in large bowl just until blended. Beat cream in medium bowl until firm peaks form. Fold cream into curd mixture in 3 additions. Chill until firm, at least 4 hours. Cake: Preheat oven to 350 degrees F. Butter and flour three 9-inch cake pans with sides that are 1 ½ inches high; line bottoms with parchment paper. Whisk 1 ½ cups cake flour, ½ cup sugar, 2 ½ teaspoons baking powder and ¾ teaspoon salt in large bowl. Add 4 egg yolks, ¼ cup vegetable oil, orange juice, lemon peel and ¾ cup curd to bowl (do not stir). Combine egg whites and ¼ teaspoon cream of tartar in another large bowl. Using electric mixer, beat egg whites until soft peaks form. Gradually add remaining 1 cup sugar, beating until stiff, but not dry. Using same beaters, beat yolk mixture until smooth. Fold egg whites into yolk mixture in 3 additions. Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; peel off parchment. Cool cakes completely. Assembly: Spoon 1 cup frosting into pastry bag fitted with plain round tip; refrigerate bag. Place 1 cake layer on cake platter. Spread top of cake layer with 1/3 cup curd, then 1 cup frosting. Top with second cake layer; spread with 1/3 cup curd and 1 cup frosting. Top with third cake layer. Spread remaining frosting over top and sides of cake. Spread remaining curd over top of cake, leaving ¾ inch border around the edge. Pipe chilled 1 cup frosting in bag in small mounds around edge of cake. To garnish, place lemon slices between mounds of frosting. Slice cake and serve.
Makes 16 large cinnamon rolls INGREDIENTS Dough 1 teaspoon plus ½ cup granulated sugar ¼ cup warm water 2 – (1/4 ounce) packages of dry yeast 2 cups buttermilk ½ cup softened unsalted butter 2 teaspoons pure vanilla extract 2/3 cup instant potato flakes 1 teaspoon salt ½ teaspoon baking soda 1 cup cake flour 4-5 cups unbleached all purpose flour Filling ½ cup (1 stick) unsalted butter, softened 2 cups packed brown sugar 2 tablespoons ground cinnamon Frosting ½ cup (1 stick), unsalted butter, softened 4 ounces cream cheese, room temperature 2 ½ cups powdered sugar 1 teaspoon pure vanilla extract 1-2 tablespoons milk, as needed PREPARATION To Make the Dough: In a large bowl, dissolve 1 teaspoon sugar in warm water and stir in the yeast. Let stand 10 minutes or until foamy. In a saucepan, heat buttermilk and butter until just warm, stirring to combine. Add ½ cup sugar, buttermilk mixture and stir to combine. In a bowl, combine potato flakes, salt, baking soda and cake flour. Add to liquid mixture and stir to combine. Stir in all purpose flour, a cup at a time, until a soft dough forms. Turn dough out on lightly floured surface and knead for 5 minutes (or you can use electric mixer with dough hook attachment), adding more flour as needed to make a soft but not overly sticky dough. Transfer dough to a lightly greased bowl, cover with plastic wrap and a dish towel and let rise until double in volume (usually 2-2 ½ hours). When dough has risen, punch down and let rest, covered for 10 minutes. To make the Filling: In a bowl, combine butter, brown sugar and cinnamon. Rolling out the Dough: On a large, lightly floured surface, roll out the dough to large rectangle about 20 by 26 inches. Dough should be about ¼ inch thick. Thinly spread the filling over the dough, leaving ½ inch border free from filling. Roll up tightly, beginning with long side. Using a sharp knife, cut into 16 slices (to get even slices, cut the roll in half and then repeatedly halve the halves to make 16 rolls). In a greased 12×17 inch jellyroll pan, place rolls cut side down, making four rows of four rolls each. Press on rolls to flatten slightly to 1 inch thick. Do not crowd the rolls; they need room to expand during rising and baking. Cover in plastic and let rise until almost double in size. When rolls are ready, preheat oven to 350 degrees F. Bake for 20-25 minutes, turning the pan back to front halfway through the baking time. They should be light golden brown. Let rolls cool slightly while making the frosting. To make the Frosting: With an electric mixer, combine butter and cream cheese until smooth. Add powdered sugar and vanilla. Beat until creamy, adding milk, if necessary to thin to spreadable consistency. Frost rolls while still warm. Source: Nadia Murray – Atlanta Journal Constitution – September 11, 2003 Comfort foods are not all about cooking at home. When I’m traveling, often times, my first inclination going into a restaurant is to look on the menu for the same type of foods that I enjoy at home. Recently, we took a family trip to Raleigh, North Carolina and stumbled across a wonderful restaurant, Bogart’s American Grill located in downtown Raleigh. From what I learned, Bogart’s American Grill is part of a consortium of seven restaurants in the Raleigh area under the ownership of RockyTopHospitality. Bogart’s has a very sleek, upscale look to it, yet the menu was varied and included sandwiches and wraps, all at very reasonable prices. I noticed that they had a “classic section” on the menu and quickly noted that meatloaf and mashed potatoes, chicken pot pie and macaroni and cheese were staples in the classic section. How good is that! It was a hard choice, but I opted for the meatloaf with mushroom gravy with sour cream and chive mashed potatoes. I was not disappointed. The meatloaf was cut into large pieces and then seared on the grill, the gravy was smooth, with just a hint of the mushroom and the potatoes were creamy with a slight tang from the sour cream. My husband raved about the Shrimp and Grits which was prepared with onions, mushrooms and shrimp in a spicy tasso sauce. When I checked out the restaurant group’s website, to my surprise, I found a number of recipes from their restaurants, including the outstanding Shrimp and Grits. We finished the meal by sharing desserts; a pumpkin cheesecake and hot chocolate cake, filled with a chocolate ganache. Both were excellent. All in all, it was perfectly comforting for an uncharacteristically cold night in North Carolina. Serves 4 INGREDIENTS Grits 2 cups cream 4 tablespoons butter 2 cups water 1 cup quick cooking grits Salt and pepper, to taste Shrimp 4 tablespoons butter ½ medium onion, diced fine 1 shallot, minced 2 cloves garlic, minced 2 tablespoons all purpose flour ½ lb tasso ham, cut into small dice 4 cups low-sodium beef stock 1 cup sliced shitake or button mushrooms 1 ½ lbs medium shrimp (31-40 per pound), peeled and deveined, if necessary Salt and pepper to taste Scallions – chopped for garnish PREPARATION To prepare the grits: In a heavy bottomed saucepan, combine the cream, butter and water and bring to a rolling boil. Slowly add the grits, whisking constantly to prevent lumps. Reduce the heat and simmer, stirring frequently, about 5 minutes until thickened. Season grits with salt and pepper. Set aside while preparing the shrimp. To prepare the shrimp: Melt the butter in a large pan over medium-low heat. Add onions, shallot and garlic. Saute 6-8 minutes until soft and translucent, but not browned. Add flour and tasso ham and cook stirring constantly for about 3 minutes. Slowly stir in beef stock and bring to a boil. Reduce to a simmer and cook about 10 minutes, until the sauce is thickened and slightly reduced. Add mushrooms and shrimp, stirring occasionally, about 3 minutes just until the shrimp is cooked through. Season to taste with salt and pepper. Serve: Divide the cooked grits among 4 serving plates and top with the shrimp mixture. Garnish with chopped scallions and serve immediately. Source: RockyTopHospitalityGroup
Serves 6-8 INGREDIENTS 4 cups elbow macaroni – cooked al dente 2 cans white premium tuna – drained 1 cup frozen peas or other favorite vegetable, thawed Sauce 4 tablespoons unsalted butter 5 tablespoons all purpose flour 5 green onions – finely chopped, including green tops 2 cups milk or half and half 1 cup sharp cheddar cheese - grated 1 teaspoon smoked paprika Salt and grated black pepper to taste 1-2 cups Panko bread crumbs PREPARATION Preheat oven to 350 degrees F Cook the elbow macaroni as instructed, drain and place in large mixing bowl. To the macaroni, add 2 cans of premium white tuna and peas. Set aside. To make the sauce, melt butter in saucepan over medium heat. Add the green onions and saute for 2-3 minutes over medium heat until the onions are softened. Add the flour and stir until thoroughly blended and continue to cook over medium heat for 2-3 minutes. Slowly incorporate small amounts of milk to the flour mixture, whisking constantly to ensure that there are no lumps. Continue to stir the sauce until it becomes thickened – approximately 10 minutes. After sauce has thickened, add the grated cheddar cheese, paprika and salt and pepper to taste. Combine the sauce mixture with the macaroni, tuna and peas. Stir thoroughly and pour into a 2 quart casserole. In a small skillet, melt 2-3 tablespoons of butter and add the Panko bread crumbs. Saute lightly until the bread crumbs are coated with the butter. Sprinkle bread crumbs over the top of the casserole. Bake in 350 degree F oven for approximately 30-35 minutes, until the bread crumbs are lightly browned and the casserole is bubbly hot.
INGREDIENTS 12 medium red potatoes 6 hard boiled eggs – finely chopped 2 stalks celery – finely chopped 1 medium-large sweet yellow onion – finely chopped 1 ½ cups good mayonnaise, I prefer Hellmann’s 1 scant tablespoon granulated sugar 2 teaspoons yellow mustard ¼ cup milk or half and half Salt and grated black pepper Smoked paprika PREPARATION In a large stock pot filled with water, gently boil potatoes until fork tender, approximately 35-40 minutes. When fork tender, remove potatoes from stock pot and cool. Once cooled, remove skins and chop potatoes into 1 inch cubes. Place in large mixing bowl. Add chopped hard boiled eggs, onions and celery. Season the potato mixture with salt and grated black pepper to taste. To prepare dressing: Combine mayonnaise, sugar, mustard and milk or half and half in a medium mixing bowl. Stir until smooth and creamy. Add dressing to the potato mixture and toss gently, coating the potatoes. Sprinkle top with smoked paprika and chopped green onion. If desired, garnish top with additional sliced hard boiled eggs.
Serves 6-8 INGREDIENTS Alfredo Sauce 8 ounces unsalted butter 1 ½ cups heavy whipping cream 1 ½ cups freshly grated Parmesan cheese Freshly grated white or black pepper Ricotta Cheese Mixture 2 cups ricotta cheese 1/3 cup freshly grated Parmesan cheese ¾ cup shredded mozzarella cheese 2 tablespoons chopped green onion 2 teaspoons freshly chopped parsley ½ teaspoon salt ½ teaspoon freshly grated black pepper 2 teaspoons freshly chopped basil 1 teaspoon dried oregano 1 ½ cups prepared Alfredo sauce Vegetables 2 cups chopped carrots 1 cup chopped onions 1 tablespoon butter 2 cups chopped red bell pepper 2 cups chopped green bell pepper 2 cups broccoli florets Fresh mozzarella slices – approximately 16 – ¼ inch slices 1 box of dry lasagna noodles PREPARATION Preheat oven to 350 degrees F Cook the lasagna noodles as instructed, drain and set aside. Alfredo Sauce: In a small saucepan over low heat, melt butter and then stir in Parmesan cheese until thoroughly blended in. Remove from heat and set aside to cool. When cool, measure out 1 ¼ cups of the sauce. Set aside the remaining sauce in the refrigerator, until serving time. Ricotta Cheese Mixture: Combine ricotta cheese, 1/3 cup Parmesan cheese, ¾ cup shredded Mozzarella cheese, 2 tablespoons of green onions, 2 teaspoons chopped parsley, ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon dried oregano, 1 teaspoon basil and 1 ½ cups cooled Alfredo sauce. Blend well and set aside. In a large skillet, melt 1 tablespoon butter and add 1 tablespoon of olive oil. Add onions, carrots, broccoli and peppers. Saute’ lightly until the onions are translucent. Grease bottom and sides of 13×9x2 inch baking dish. Lay out 4 cooked lasagna noodle strips to cover entire bottom of the baking pan. Spread 1¼ cups of the Ricotta cheese mixture evenly over the strips. Top with approximately 1/3 of the vegetable mixture and then place fresh mozzarella slices over the veggie mixture (6-8 per layer). Continue process with remaining noodles, veggies and sliced mozzarella cheese. Should make about 3 layers; finish off with a noodle layer on top. Spread top with approximately ½ of the reserved Alfredo sauce and sprinkle with grated mozzarella cheese. Cover lasagna with foil and bake in 350 degree oven for approximately 45-50 minutes. During the last 10 minutes of baking, remove the foil, so the cheese will get lightly browned. Remove from oven and let sit for about 15 minutes before serving. I discovered this recipe for Crushed Heirloom potatoes in the 2005 edition of Bon Appetit’ magazine. If you can’t find the more unusual heirloom potatoes, you can substitute the Yukon Gold’s that are readily available at your grocery store. Unique alternative to the traditional mashed. Serves 6-8 INGREDIENTS 2 lbs unpeeled whole heirloom potatoes 3 ounces crumbled Gorgonzola cheese or a good quality blue cheese ½ cup pecans – toasted and chopped ¼ cup extra-virgin olive oil 2 cups (packed) arugula PREPARATION Place the potatoes in a large pot. Pour enough cold water over to cover; salt generously. Bring to a boil. Reduce heat and simmer until the potatoes are just tender, approximately 20-40 minutes (depending on variety). Drain and return the potatoes to pot over low heat. Stir potatoes in pan for just 15-20 seconds to eliminate any excess water. Using a large wooden spoon, coarsely crush potatoes in the pan. Add cheese, nuts and oil. Stir in arugula and toss to blend. Season with salt and freshly grated pepper. Transfer to bowl and serve.
Bake: To cook in an oven with dry heat. The oven should always be heated for 10-15 minutes before baking, unless specified differently. Batter: A mixture of flour, liquid and other ingredients that is thin enough to pour. Beat: To thoroughly combine ingredients and incorporate air with a rapid, circular motion. This may be done with a wooden spoon, wire whisk, rotary eggbeater, electric mixer or food processor. Blanch: To partially cook food by plunging it into boiling water for a brief period, then into cold water to stop the cooking. Boil: To heat a liquid until bubbles rise continually to the surface and break. Caramelize: To heat sugar until it is melted and brown. Caramelizing sugar gives it a distinctive flavor. Chop: To cut into small pieces using a sharp knife, appliances or scissors. Coats spoon: When a thin, even film covers a metal spoon after it has been dipped into a cooked mixture and allowed to drain. Combine: To stir together two or more ingredients until mixed. Cool: To come to room temperature. Cream: To beat one or more ingredients, usually margarine or butter, sugar and/or eggs, until the mixture is smooth and fluffy. Crimp: To seal the edges of two layers of dough with the tines of a fork or your fingertips. Cut in: To distribute solid fat throughout the dry ingredients using a pastry blender, fork pr two knives in a scissors motion. Dash: A measurement less than 1/8 teaspoon. Dough: A soft, thick mixture of flour, liquids, fat and other ingredients. Dot: To distribute small amounts of margarine or butter evenly over the surface of pie filling or dough. Drizzle: To drip a glaze or icing over food from the tines of a fork or the end of a spoon. Dust: To sprinkle lightly with sugar, flour or cocoa. Flute: To make or press decorative pattern into the raised edge of pastry. Fold in: To gently combine a heavier mixture with a more delicate substance such as beaten egg whites or whipped cream without causing a loss of air. Glaze: To coat with a liquid, thin icing or jelly before or after the food is cooked. Grate: To shred with a hand-held grater or in a food processor. Grease: To rub fat on the surface of a pan or dish to prevent sticking. Grind: To produce small particles of food by forcing food through a grinder. Knead: To fold, push and turn dough or other mixture to produce a smooth, elastic texture. Lukewarm: A temperature of about 105 degrees F. that feels neither hot nor cold. Mix: To stir together two or more ingredients until they are thoroughly combined. Mix until just moistened: To combine dry ingredients with liquid ingredients until the dry ingredients are thoroughly moistened, but the mixture is still slightly lumpy. Partially set: To refrigerate a gelatin mixture until it thickens to the consistency of unbeaten egg whites. Peel: To remove the skin of a fruit or vegetable by hand or with a knife or peeler. This also refers to the skin or outer covering of a fruit or vegetable. Proof: To allow yeast dough to rise before baking. Or, to dissolve yeast in a warm liquid and set it in a warm place for 5 to 10 minutes until it expands and becomes bubbly. Refrigerate: To chill in the refrigerator until a mixture is cool or a dough is firm. Rind: The skin or outer coating of foods such as citrus fruit or cheese. Rolling boil: To cook a mixture until the surface billows rather than bubbles. Rounded teaspoon: To mound dough slightly in a measuring teaspoon. Scald: To heat a mixture or liquid to just below the boiling point. Score: To cut slits in food with a knife, cutting part way through the outer surface. Softened: Margarine, butter, ice cream, or cream cheese that is in a state soft enough for easy blending, but not melted. Shred: To cut food into narrow strips using a sharp knife, grater or food processor fitted with a shredding disk. Soft peaks: To beat egg whites or whipping cream to the stage where the mixture forms soft, rounded peaks when the beaters are removed. Steam: To cook food on a rack or in a wire basket over boiling water. Stiff peaks: To beat egg whites to the stage where the mixture will hold stiff, pointed peaks when the beaters are removed. Stir: To combine ingredients with a spoon or whisk using a circular motion. Toss: To mix lightly with a lifting motion, using two forks or spoons. Whip: To beat rapidly with a wire whisk or electric mixer to incorporate air into a mixture in order to lighten and increase the volume of the mixture. Zest: The colored outer peel of citrus fruit, which is used to add flavor. The zest is often referred to grated peels in recipes. To create zest, use a micro grater or the small size of a box grater and rub lightly to grate the peel. Don’t grate the white pith part of the fruit, that is bitter.
The potato is the world’s most widely grown tuber crop and the fourth largest food crop in terms of produce behind rice, wheat and maize. The potato originated in the area of Peru and Bolivia and in the late 1500’s was introduced in Europe. It quickly became an important food staple and field crop. However, it lacked genetic diversity, as only a few varieties were initially introduced which left it vulnerable to disease. In 1845, a fungal disease spread rapidly through western Ireland, resulting in the Great Irish Potato Famine.
Source: Wikipedia, Whole Foods Markets
HEIRLOOM PLANTS The resurgence of heirloom recipes is an outgrowth of the heightened interest in growing heirloom vegetables and plants. An heirloom plant, heirloom variety or heirloom vegetable is an open-pollinated cultivar that was grown in earlier times, but is not used in modern large-scale agriculture. Source: Wikipedia Blue-Eyed Daisy Coconut Cake Serves 14-16
INGREDIENTS 6 large egg yolks 1 cup milk, divided 1 ½ cups granulated sugar 3 cups cake flour, sifted 1 tablespoon plus 1 teaspoon baking powder ¾ teaspoon salt ¾ cup (1 ½ sticks) unsalted butter, softened 2 cups Easy Buttercream Frosting (see recipe below) Filling 1 - 1½ 14-ounce bags shredded coconut, divided 1 cup heavy cream Easy Buttercream Frosting 1 cup (2 sticks) butter, softened 1 teaspoon pure vanilla extract 1 lb confectioners’ sugar 1-3 tablespoons milk, half and half or cream PREPARATION To make the cake: Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. In a small mixing bowl, combine the egg yolks, ¼ cup of the milk and the vanilla. In an electric mixer, preferably with the paddle attachment, combine the sugar, flour, baking powder and salt and mix for 30 seconds on low speed. Add the softened butter and remaining milk. Mix on low until moist and increase to medium for 1 ½ minutes. Scrape down the sides and begin adding the egg mixture gradually, in small batches beating after each addition for 15 to 20 seconds. Pour the batter into the greased and floured pans until each is half full. Smooth the surface with a spatula. Bake for 30 minutes or until firm. After 10 minutes, remove cakes from baking pans and allow to cool on a wire rack. Frosting: In a medium mixing bowl with an electric mixer, cream the butter and vanilla together until smooth. Start adding the sugar gradually, allowing the butter and sugar to become emulsified before adding more, scraping down the sides as you go. The mixture should look a bit dry at this point. Start adding the cream, a tablespoon at a time until you get the right texture. The mixture should be smooth, but not too creamy or it won’t hold to the cake. Filling: In a medium mixing bowl, combine one bag of coconut and the heavy cream. Let sit and soak for approximately 10 minutes. Add 1 cup of the frosting mix to the coconut mixture and mix well. Assembly: Place bottom cake layer on cake plate and frost with the filling mixture. Place the second cake layer on top. Spread the outside of the stacked cake with the remaining frosting and filling mixture until the cake is coated completely. Sprinkle the remaining coconut on the top and sides of the cake. Adapted: Blue-Eyed Daisy Bakery – Coconut Cake – Atlanta, GA – Atlanta Journal - 2002 Makes 12 appetizer servings INGREDIENTS 1 prepared 9-inch pie shell ½ cup toasted chopped pecans 6 ounces cream cheese at room temperature 2 eggs 4 ounces Maytag Blue Cheese ½ cup half and half 1 teaspoon cornstarch ¾ teaspoon Worcestershire sauce ¼ teaspoon freshly grated black pepper Fresh chives – finely chopped for garnish PREPARATION Preheat oven to 350 degrees F. Sprinkle nuts in the bottom of the pie shell. In a food processor bowl or blender, combine cream cheese, eggs, blue cheese, half and half, cornstarch and seasonings until smooth. Pour into crust and bake for 35-40 minutes or until center is fairly firm. Cool and chill 2 hours, then cut into 12 wedges and arrange on a platter. Garnish with chopped chives. Source: Marcia Adams – Heartland - 1991 Serves 8 INGREDIENTS ½ lb bacon diced 2 lbs whole baby green beans, washed and trimmed 4 new red skinned potatoes, unpeeled and cut into ½ inch cubes 2 small onions, finely chopped ¼ teaspoon salt ¼ teaspoon grated black pepper 1 tablespoon fresh summer savory herbs 1 ½ cups chicken stock PREPARATION In large saucepan, over medium-high heat, brown the bacon until crisp. Remove bacon drippings from saucepan and add beans, potatoes, onions, salt, pepper, savory and stock; stir. Simmer for 15-20 minutes or until the beans and potatoes are tender. Serve immediately. Source: Marcia Adams – New Recipes from Quilt Country - 1997 Serves 12 INGREDIENTS 2 cups all purpose flour 1 teaspoon baking soda ½ teaspoon salt 2 teaspoons cinnamon 3 eggs beaten 2 cups granulated sugar ½ cup vegetable oil ½ teaspoon pure vanilla extract 5 cups peeled and finely chopped Golden Delicious or Granny Smith apples 1 cup chopped walnuts PREPARATION Preheat oven to 350 degrees F. Grease and flour 9×13x2 inch baking pan and set aside. Sift together flour, baking soda, salt and cinnamon in large bowl. Using an electric mixer, combine eggs, sugar, oil and vanilla in a large bowl and beat on low speed until well blended. Add dry ingredients and mix well. Fold in the apples and walnuts. Spoon batter into baking pan and bake for approximately 50-60 minutes and remove from oven to cool. Caramel Sauce ½ cup (1 stick) butter 1 cup brown sugar ¼ teaspoon salt 1 teaspoon pure vanilla extract ½ cup evaporated milk In a small saucepan over medium heat, melt the butter and brown sugar together, whisking as mixture cooks. Bring to a boil, remove from the heat and whisk in the salt, vanilla and evaporated milk. Serve with homemade caramel sauce spooned over the top, whipped cream and garnish with sprigs of mint. This is an “over the top” variation on the standard macaroni and cheese. The different types of cheeses used, herbs and the pancetta give it more depth than your typical mac and cheese dish. If you want to impress your fellow mac and cheese aficionados, this one will do it! Serves 4-6 INGREDIENTS 1 tablespoon olive oil 1-inch thick piece of pancetta, cut into small dice 3 cloves garlic, finely chopped 3 tablespoons all purpose flour 6 to 7 cups whole milk, heated 4 large egg yolks, lightly whisked 2 teaspoons finely chopped fresh thyme leaves 1 teaspoon cayenne pepper 2 cups freshly grated Asiago cheese, plus more for the top 1 ½ cups Irish White Cheddar, plus more for the top 1 ½ cups Mountain Valley Cheddar, plus more for the top 1 cup grated Fontina cheese, plus more for the top ½ cup freshly grated Parmigiano Reggiano, plus more for the top Salt and freshly grated black pepper 1 pound elbow macaroni, cooked just under al dente ½ cup coarsely chopped flat-leaf parsley PREPARATION Preheat oven to 350 degrees F. Butter the bottom and sides of a 3 quart baking dish and set aside. Heat the oil in a large sauté pan over medium heat. Add the pancetta and cook until golden brown on all sides. Remove with a slotted spoon to a plate lined with paper towels. Add the garlic and cook until lightly golden brown. Whisk in the flour and cook for 1 to 2 minutes. Whisk in 6 cups of hot milk, increase the heat to high and cook, whisking constantly until thickened, 3 to 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all of the cheese until completely melted, season with salt and pepper. If the mixture appears to thick, add some of the remaining milk, ¼ cup at a time. Place the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta and parsley and stir until combined. Transfer the mixture to the prepared pan. Combine together additional Asiago, Cheddars, Fontina and Parmesan in a bowl and sprinkly evenly over the top of the macaroni. Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving. Serves 6-8 INGREDIENTS ½ lb elbow macaroni 3 tablespoons butter 3 tablespoons flour 1 tablespoon powdered mustard 3 cups milk ½ cup yellow onion, finely diced 1 bay leaf 1 teaspoon smoked paprika 1 large egg 16 ounces sharp cheddar cheese, shredded 1 teaspoon kosher salt Fresh grated black pepper Topping 3 tablespoons butter 1 ½ cup panko bread crumbs PREPARATION Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in flour and mustard and stir for about 3-5 minutes. Make sure it doesn’t have any lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg.* Stir in ¾ of the cheese. Season with salt and pepper. Fold the macaroni into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs and bake for 30 minutes, until lightly browned and bubbly. Remove from the oven and let it rest for five minutes before serving.
Source: Alton Brown – Food Network – Episode EA1E10
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