Archive for September, 2008On your way to Asheville, North Carolina from Atlanta, you’ll come across the small town of Waynesville, North Carolina. Snuggled in the Smoky Mountains, Waynesville lies within a few miles of some of Western Carolinas favorite tourist spots like Maggie Valley and Cherokee. In response to the active tourist population, Waynesville has developed a wonderful Main Street shopping area where you can stroll up and down and visit many art galleries, specialty shops and of course, The Mast General Store. Mast General Store truly has something of interest for most everyone. It’s brimming with three full floors of clothing, shoes, small kitchen wares, housewares, regional foods (jams, jellies and syrups) and furniture. It really does have the feel of an “old time” general store with it’s “creaky” hardwood floors and wooden display cases and shelves. Founded in the late 1800’s the store has maintained it’s presence in Waynesville and expanded to other mountain areas like Knoxville, Tennessee. Once you’ve finished browsing, head down Main Street to Miller Street and make a left, where you’ll find “The Sweet Onion” restaurant. It’s a casual, but upscale restaurant tucked away on Miller Street, about a block off Main. I’ve had dinner there several times and each time, have been pleased with the food and service. The menu is varied and has lots of “comfort foods”, like macaroni & cheese, garlic mashed potatoes, but also has an ample variety of steaks, seafood, salads and sandwiches. On a recent visit, we started off with the Black Bean Cakes, that are corn meal crusted cakes gently fried and topped off with a sweet corn and avocado salsa and dollops of ancho chili lime cream. For entrees, our vegetarian group opted for the Peanut Pad Thai which was a sauté of bok choy, green onions and peppers with rice noodles, tossed in a Thai peanut sauce. On the menu there were other pasta dishes like Ranch Fettuccine Alfredo or Pasta Sienna with artichoke hearts, mushrooms, sun-dried tomatoes and basil that will satisfy the vegetarians in your group. I ordered the Country Fried Steak, a hand-cut and pounded sirloin steak that’s breaded and fried to perfection. They top it off with a cracked black pepper gravy. It was delicious and you could really tell that this was an actual steak that had been pounded down and breaded, as opposed to the “mystery” meat that you often get when you order a country fried steak in a restaurant. All these entrees come with garlic cheddar biscuits and a choice of two side items, like garlic mashed potatoes, broccoli salad, Gouda scalloped potatoes, grits, mixed sautéed vegetables or macaroni & cheese. You can substitute a house salad for one of the sides, for an additional cost. Of the sides, I particularly liked the Gouda scalloped potatoes, they were nice and creamy, with just a hint of the Gouda cheese. The portions are ample and there always seems to be a need for a “to go box”.
To end the meal, we shared several of the desserts including: Southern Pecan Crème Brulee, Dutch Chocolate Cake, and Caramel Apple Crisp. All were good, but I think the favorite was the pecan crème brulee. The custard was smooth and creamy and contrasted well with the topping of candied pecans and caramelized sugar. It added just the right amount of crunch to the otherwise smooth custard base. Overall, I would recommend that if you’re traveling near Waynesville, North Carolina, stop in and enjoy this charming little town and the great food at The Sweet Onion. Entrees average - $12.00-14.00  Everyone is conscious today about minimizing their fat intake. Many of you do not deep fat fry at all. However, if on occasion you do deep fat fry, here are some helpful tips to remember on how to obtain the best results and do so in a safe manner: 1. Choose the type of oil that you use to fry carefully. Just any type of oil will not do when it comes to deep fat frying. Some of the best oils that you can use are: peanut, safflower, sunflower, canola or grape seed oil. All of these have relatively high “smoke points” which means that they will not break down at deep fat frying temperatures. Grape seed oil is particularly popular with chefs, as it retains the original flavors of the food that you are preparing and has a relatively high smoke point of 320 degrees F. 2. When you are frying, use a deep skillet or pan and allow for at least 2 inches at the top of the pan. This will allow space for any bubbling oil when you add food into the pan. Always add your oil to a cold pan – don’t heat the pan and then add the oil! 3. Normal frying temperatures are between 350-375 degrees F. If you are going to do any amount of deep fat frying, it’s a good idea to purchase a deep fat fryer thermometer. If you don’t have a thermometer, you can drop a 1” cube of bread into the oil and it should brown within 1 minute. If so, you have an oil temperature of about 365 degrees F. 4. When your frying, don’t overcrowd the pan. Only fry in small batches. If you overcrowd the pan, it will reduce the temperature of the oil and instead of frying your foods, the oil will be absorbed into the food, causing it to be soggy. As you finish your small batches, the fried foods can be held in a 200 degree F oven, while you finish frying your other batches. 5. Make sure the foods that you are frying have been patted dry before adding them to the hot oil. If you are frying breaded or coated foods, let them sit awhile and absorb the coatings, before frying, this will avoid a lot of splattering and your foods will fry better. 6. When you are deep fat frying, this is not the time to wander away from the stove. You need to stay by the stove and regulate the heat as necessary to ensure that the oil doesn’t get too hot. Once your food is cooked, remove from the pan with a slotted and drain on paper towels. 7. Don’t reuse oil, as it may retain the flavors of your previous foods and after it has been heated, trans fats may have started to form. Cool it completely and then discard appropriately. 8. Other safety tips to remember are: a. If your oil starts to smoke or catch on fire, cover it immediately with a pan lid. b. Keep any water away from the hot oil. c. Keep a fire extinguisher in close proximity to the kitchen. INGREDIENTS Tapenade: Cherry Tomatoes 32 small cherry tomatoes
Tapenade: In a food processor, pulse the olives until finely chopped. Add the remaining tapenade ingredients and pulse until the olives are minced. Cherry Tomatoes: With a sharp knife, slice the stem side down (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard. Using a ¼ teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact. Assembly: Spoon a generous ¼ teaspoon of the tapenade into each shell and garnish with the parsley. Source: Gourmet Magazine  Yield: 6-8 Servings INGREDIENTS 1 lb ground beef 1 cup onion, chopped 1 cup green pepper, chopped 3- 16 ounce cans of chili beans, undrained, I prefer Bush’s beans 1-6 ounce can of tomato paste 2 cloves garlic, finely chopped ½ cup of water 1 tablespoon chili powder 1 teaspoon dried oregano 1 tablespoon smoked paprika Toppings Sour cream Green onions, finely chopped Grated cheddar cheese PREPARATION In a large stockpot, add the ground beef, onions, green peppers and garlic. On a medium-high heat brown the ground beef. Drain off an excess fat from the meat. Add the chili beans, tomato paste, water, chili powder, oregano and smoked paprika. Bring to a boil and then simmer for about 1 hour or longer on low heat until onions and green peppers are tender. The longer you simmer, the more time the flavors will have to meld and make the chili more flavorful. This is a mild chili, if you prefer spicier, add more chili powder and smoked paprika, to taste. Serve piping hot with assorted toppings. Yield: 6 Calzones
INGREDIENTS 1 ½ cups chopped broccoli florets 1 ½ cups fresh corn kernels (about 3 ears or use frozen that has been cooked and drained) 1 cup shredded mozzarella cheese 2/3 cup ricotta cheese 4 scallions, finely chopped ¼ cup chopped basil ½ teaspoon garlic powder ¼ teaspoon freshly ground pepper All-purpose flour for dusting 20 ounces whole wheat or white pizza dough, thawed if frozen 2 teaspoons canola oil PREPARATION Position racks in the upper and lower thirds of oven. Preheat oven to 475 degrees F. Coat 2 baking sheets with cooking spray or line with parchment paper. Combine the broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl. On a lightly floured surface, divide the dough into 6 pieces. Roll each piece into an 8-inch circle. Place a generous ¾ cup filling on one half of each circle, leaving a ¼ inch border of dough. Brush the border with water and fold the top half over the filling. Fold the edges over and crimp with a fork to seal. Make several small slits in the top to vent steam; brush each calzone with oil. Transfer the calzones to the prepared baking sheets. Bake the calzones, switching the pans halfway through the baking, until browned on the top, about 15 minutes. Let cool slightly before serving. Time Saver Tip – Look for balls of fresh pizza dough at your supermarket in the bakery section to use for the calzones. Adapted: EatingWell Magazine – July/August 2007 Yield: 4 Servings INGREDIENTS 4 tablespoons unsalted butter 6 green onions, trimmed and finely chopped 6 sun-dried tomatoes, packed in oil, drained and finely chopped 2 teaspoons dried tarragon 3 teaspoons Dijon mustard 1-½ cups milk ½ cup heavy cream 1 large egg, lightly beaten 1 lb cooked crabmeat, picked over for shell and cartilage 2 tablespoons cream sherry Salt and freshly ground white pepper 1 ¼ cup fresh bread crumbs PREPARATION Preheat oven to 375 degrees F. Butter a 1 ½ quart soufflé dish or casserole. Melt 2 tablespoons of the butter in a medium-sized saucepan over medium-high heat. Add the green onions and sauté until softened, about 3 minutes. Add the sun-dried tomatoes and tarragon; sauté another 2 minutes. Whisk in 2 teaspoons of the mustard, the milk and cream. Bring to a boil, then simmer uncovered for 5 minutes. Beat a little of the hot milk mixture into the egg mixture, then beat this mixture back into the remaining milk mixture. Stir in the crabmeat and sherry; season with salt and white pepper. Cook over low heat until all is heated through, 2-3 minutes more. Transfer the crabmeat mixture to the prepared dish. Melt the remaining 2 tablespoons butter and swirl in the remaining 1 teaspoon mustard. Toss with the fresh bread crumbs to coat and then sprinkle the crumbs over the top of the casserole. Bake the casserole until lightly browned and bubbling, approximately 25-30 minutes. Serve immediately with baguettes or Crostini. Source: Sarah Leah Chase – Cold Weather Cooking - 1990 Yield: 4-6 Servings
INGREDIENTS 4 tablespoons (1/2 stick) unsalted butter 8 ounces Gorgonzola cheese, crumbled into small pieces 1 ¼ cups heavy cream 8 ounces fresh spinach, stemmed, rinsed well and coarsely chopped 1 cup freshly grated Parmesan cheese Salt and freshly ground pepper 1 lb spaghetti or penne pasta 3 tablespoons pine nuts, lightly toasted PREPARATION In a large skillet, melt the butter over medium heat. Gradually add the Gorgonzola and stir until it’s melted and smooth. Add the cream and cook, on low heat, stirring frequently, until the sauce has thickened, about 5-7 minutes. Remove from heat, while you cook pasta, per instructions and drain. Set aside. Over low heat, add the spinach and ½ of Parmesan cheese to the sauce mixture and bring to a simmer, stirring until the spinach begins to wilt. Add the hot pasta and toss with cheese mixture. Serve immediately and garnish with toasted pine nuts and the remaining Parmesan cheese. Source: Sarah Leah Chase - Cold Weather Cooking - 1990
Yield: 16 cookies
INGREDIENTS ¾ cup (1 ½ sticks) unsalted butter, at room temperature ½ cup (packed) dark brown sugar 1-¼ cups all-purpose flour 1 2/3 cups old-fashioned rolled oats (not the quick cooking kind) ½ teaspoon salt 1 teaspoon ground cinnamon PREPARATION Preheat oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper. Using an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. In another bowl, combine the flour, 1 cup of oats, salt and cinnamon. Add to the butter mixture and stir until combined. Finely grind the remaining 2/3 cup of oats in a food processor. Dust your rolling surface with some of the ground oats. Divide the shortbread dough in half and roll out each into a circle about 8 inches in diameter and 3/8 inch thick. Sprinkle the remaining oatmeal over the top of the dough and press it into the surface with the rolling pin. Using a sharp knife, cut each circle into 8 wedges. Prick each wedge all over with the tines of a fork. Transfer to the prepared baking sheet and bake until golden brown, approximately 18-20 minutes. Cool on a rack and then store in an airtight container.
Source: Sarah Leah Chase - Cold Weather Cooking - 1990
Yield: 6 Servings INGREDIENTS 3 tablespoons unsalted butter 1 large sweet yellow onion, preferably Vidalia 2 lbs russet potatoes, peeled and thinly sliced 2 cups shredded sharp Cheddar cheese Salt and freshly ground pepper, to taste 1 ¼ cups chicken broth PREPARATION Preheat oven to 350 degrees F. Butter a shallow 1 ½ quart baking casserole. Melt butter in a skillet over medium heat. Add the onions and sauté until very soft, about 15-20 minutes. Alternate layers of the potatoes, onion and cheese in the prepared dish. Season with salt and pepper as you construct the layers. Pour the broth over the layers and cover the casserole with a lid or aluminum foil. Bake for 45-50 minutes. Uncover and continue to bake for another 15-20 minutes, until the top is golden brown and the potatoes are tender. Remove from oven and serve hot. Any leftovers are always great the next day! Adapted – Sarah Leah Chase – Cold Weather Cooking - 1990  This spread makes a great hot appetizer when spread on Crostini and broiled in the oven for a few minutes, until the cheese is hot and bubbly.
Yield: 2 ½ cups – enough for 4 dozen Crostini appetizers
INGREDIENTS 6 ounces cream cheese, at room temperature 6 ounces Gorgonzola cheese, at room temperature 2 cloves garlic, finely chopped 8 ounces mozzarella cheese, shredded 3 ounces freshly grated Parmesan cheese 3 tablespoons fresh basil leaves, finely chopped Freshly ground black pepper, to taste ¼ cup sun-dried tomatoes, packed in oil and cut into thin slivers. Crostini – homemade or purchased
PREPARATION In a small mixing bowl, mix together the cream cheese and Gorgonzola cheese until thoroughly combined and smooth; then mix in the garlic. Add the mozzarella and Parmesan cheese and blend until smooth. Add chopped basil and season with pepper. To serve, spread a tablespoon of the cheese mixture evenly on the Crostini and then press a sliver of sun-dried tomato on top. Place on a rimmed baking sheet and broil about 3-4 inches from the heat for about 1-2 minutes, until the cheese is melted and bubbly. Transfer to serving tray and serve immediately. One thing that I believe is overlooked in many recipes is toasting nuts before you include them in your recipes. This is especially true in baking. Lightly toasting nuts, prior to adding them into your recipe allows for the oils in nuts to be released. By doing this, it produces a nuttier tasting nut and adds more depth to your recipes. However, when you toast nuts, you must watch them carefully while in the oven, as they burn very easily! To toast nuts, preheat oven to 350 degrees F. Spread the nuts in a single layer on a rimmed baking sheet and place them in the oven. Place in the oven and lightly toast the nuts, until they have taken on a slightly darker color. Watch them carefully and don’t over-toast them! It should only take about 8-10 minutes. Remove from oven and let the nuts cool and then use them as directed in your recipe.  Easy and delicious appetizer for when the unexpected guests drop in! Time saver tip: Purchase a bag or two of already toasted baguettes from your local supermarket to keep on hand. Great for quick appetizers or for dunking in homemade soups. Yield: 18-20 INGREDIENTS 6 eggs, hardboiled ½ cup good mayonnaise, I prefer Hellmann’s ¼ cup yellow onion, finely chopped Freshly ground black pepper 1 baguette, thinly sliced, brushed with olive oil and toasted ¼ cup of chives, chopped PREPARATION Hard boil the eggs and peel. Finely chop and place in a medium mixing bowl. Add the yellow onion, black pepper and mayonnaise. Mix well. You can also add finely chopped celery, if you like. Refrigerate. Meanwhile, on a rimmed baking sheet, drizzle olive oil over the baguettes and toast them in the a 375 degree F oven for about 7-10 minutes, turning at least once to toast evenly on both sides. Remove from oven and let cool. Once cooled, using a teaspoon, top each baguette slice with some of the egg salad. Sprinkle with chopped chives and serve. Yield: 8 Servings INGREDIENTS 1 lb chorizo sausage, removed from casing 1 tablespoon chopped garlic 2 cups pinto beans, drained ¼ teaspoon cumin ½ teaspoon chili powder Homemade Taco chips (see recipe below) Toppings 1 ½ cup grated cheddar cheese 1 ½ cup Monterey jack cheese 3 green onions, chopped with white and some green 1 cup sour cream 1 tablespoon freshly squeezed lime juice PREPARATION In large skillet, cook the chorizo, garlic and cumin until sausage is browned. Remove and drain on paper towel. To fat in pan, add pinto beans, chili powder, salt and 1 ¼ -½ cups water. Cook over medium-high heat, mashing the beans and cooking until much of the water has been absorbed. Set aside. Homemade Taco Chips 10 corn tortillas, cut into quarters 4 cups oil, corn, vegetable or peanut Heat oil in a large kettle to 360 degrees F. Slowly add small amount of tortillas to the oil and fry for about 1 minute, until golden brown, turning once. Remove from oil and drain on paper towels. Assemble Pre-heat oven to 450 degrees F. In a oven proof baking dish, place one layer of taco chips on the bottom. Top with beans, ½ sausage, cheese and onions. Repeat with another layer of taco chips, beans, sausage, onions and cheese. Bake in the oven for 5-8 minutes or until the cheese is melted and the chips are heated. Serve with the following toppings: Sour Cream – Add 1 tablespoon freshly squeezed lime juice and mix well Tomatoes – Chopped fresh tomatoes Serves: 4 INGREDIENTS 1 tablespoon olive oil 1 lb pork tenderloin Freshly ground black pepper 1 tablespoon unsalted butter 1 yellow onion, finely chopped ½ cup apple chopped 1 ½ tablespoon fresh rosemary, finely chopped 1 cup low-sodium chicken broth 1 ½ tablespoons balsamic vinegar PREPARATION Pre-heat oven to 425 degrees F. Lightly spray roasting pan with cooking spray. In a large skillet, heat olive oil and add the pork tenderloin and sprinkle with pepper. Cook the tenderloin until it is browned on all sides, about 3 minutes. Remove from skillet and place in roasting pan. Roast the pork until it registers 160 degrees F with a meat thermometer, approximately 20 minutes. Meanwhile, in a skillet, melt 1 tablespoon of unsalted butter and then add the apple, onion and rosemary. Sauté until the onion is translucent and the apples are soft, about 3-5 minutes. Add the chicken stock and balsamic vinegar and bring mixture to a low boil. Continue boiling until the sauce has reduced, approximately 5 minutes. To serve, place pork tenderloin on a platter and pour apple-onion mixture over the top of the tenderloin. Serve immediately. Source: MayoClinic.com INGREDIENTS 3-4 lbs apples, recommend Granny Smith or Fuji 4 strips of lemon peel Juice of 1 lemon 3 inches of cinnamon stick ¼ cup dark brown sugar Up to ½ cup granulated sugar (dependent natural sweetness of the apples) 1 cup water ½ teaspoon salt PREPARATION Peel, core and quarter apples and place them in a large stockpot. Add lemon peel, juice of lemon, cinnamon, sugars, water and salt. Bring to a boil and then lower heat to a simmer. Simmer for about 20-30 minutes until the apples are cooked. Remove from heat and remove cinnamon stick and lemon peels. Mash with a potato peeler if you prefer a chunky texture or use an immersion blender for a smoother texture. Can be served either hot or refrigerate until cold. Great warm over vanilla ice cream for a quick dessert.
Yield: 12 muffins INGREDIENTS Muffins 1-½ cups all-purpose flour ¾ cup granulated sugar ½ teaspoon sea salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk or buttermilk 2 cups fresh blueberries Topping ½ cup white sugar 1/3 cup all-purpose flour ¼ cup unsalted butter, cubed 1 ½ teaspoon ground cinnamon ½ teaspoon pumpkin pie spice PREPARATION Preheat oven to 400 degrees F. Grease muffin tins or line with muffin liners. Combine 1 ½ cups flour, ¾ cup sugar, salt and baking powder in a large mixing bowl. Place vegetable oil, milk and egg in a bowl and mix well until the egg is combined. Add this to the flour mixture and stir well. Gently fold in the blueberries. Fill the muffins cups about ¾ full. Crumb Topping Using a fork, mix together the sugar, flour, butter, cinnamon and pumpkin pie spice until the topping is nice and crumbly. Sprinkle over the muffins before baking. Bake muffins for approximately 20-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean. Remove from oven and let cool slightly. Enjoy! Serves 6 INGREDIENTS 1 lb ground beef ½ yellow onion, finely chopped 1 glove garlic, finely chopped 2 tablespoons Italian flat leaf parsley, rough chop 2 eggs 1 sleeve of saltines, crushed or ½ -3/4 cup bread crumbs 3 tablespoons ketchup or your favorite BBQ sauce 6 – 1 inch cubes of your favorite cheese, I prefer Fontina or Mozzarella PREPARATION Preheat oven to 350 degrees F. In a large mixing bowl, add the ground beef, onion, garlic, parsley, BBQ sauce and eggs. Mix well together and then add in the crushed saltines or bread crumbs. The meatloaf should be somewhat “sticky”, but not too wet. With your hands, take about ½ - ¾ cup of the meatloaf mixture and form it into a thick mini loaf shape. Press the cheese cube into the center of the loaf. Press into a large muffin pan; the meatloaf should come to just about the top of the pan. Spread some additional BBQ sauce on the top and about halfway through the cooking process, add a bit more grated cheese. Cook the mini meatloaves for about 30-40 minutes. Remove from muffin tins and serve.
Yield: 4 Servings INGREDIENTS 4 bacon slices, fried and crumbled 6 green onions (onion and ½ of green) – finely chopped 1 lb Orecciette pasta or small shells 2 large eggs, room temperature ¾ cup finely grated Parmesan cheese 1 tablespoon freshly chopped Italian parsley ¼ cup heavy whipping cream PREPARATION Cook bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Remove all but 3 tablespoons fat from the skillet. Add chopped green onions and saute’ them over medium heat until just tender. Set aside. Cook pasta in large pot of boiling water until tender. Drain, reserving ¼ cup of pasta cooking liquid. Whisk eggs and ½ cup Parmesan cheese in medium bowl to blend. Gradually whisk reserved pasta cooking liquid. Set aside. Add back the sauted green onions to the skillet, along with the pasta. Stir to heat. Remove skillet from heat and add the egg mixture and stir until the sauce is creamy and the eggs are no longer raw. Return to heat and stir in ¼ cup heavy whipping cream into the pasta mixture and heat until warm. Stir in crumbled bacon, parsley and more Parmesan cheese, if desired. Garnish pasta with grated Parmesan cheese and green onions. Adapted – Bon Appetit – April 2008 If you really want to impress your guests, these Grand Marnier soufflés are very elegant and delicious! INGREDIENTS 6 teaspoons unsalted butter, softened Sugar, to dust the soufflé dishes 6 eggs, separated ½ cup sugar ¼ cup fresh orange juice 3 tablespoons Grand Marnier 2 teaspoons finely grated orange peel 1 tablespoon fresh lemon juice Powdered Sugar PREPARATION Preheat oven to 450 degrees F. Butter 6 individual soufflé dishes – 4 inches in diameter, using 1 teaspoon for each. Dust each dish with sugar, shaking out excess. Combine egg yolks, 7 tablespoons sugar, orange juice, liqueur and orange peel and whisk just until blended. Beat egg whites with 1 tablespoon granulated sugar until soft peaks form. Add lemon juice and blend thoroughly. Fold yolk mixture into whites. Spoon into soufflé dishes. Use thumb to make rim around outer edge of the soufflés. Bake until puffed and browned, about 10 minutes. Remove soufflés from oven. Sprinkle tops with powdered sugar, set dishes on napkin-lined plates and serve immediately.
Source: Le Francais Restaurant - Wheeling, IL |
