Do you think it would be too greedy of me to sign up for the giveaway, too?? Hmmmm....
Wednesday, September 30, 2009
I'm "Board", and It's a Good Thing...
Do you think it would be too greedy of me to sign up for the giveaway, too?? Hmmmm....
Labels:
Cooking Tools
Tuesday, September 29, 2009
Vanilla Bean Butter-Rum Poundcakes
Vanilla Bean Butter-Rum Poundcakes
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 vanilla bean
1-1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk, room temperature
Glaze
1/2 cup granulated sugar
1/4 cup butter
1-1/2 tablespoons water
pinch of salt
2 tablespoons dark rum
Preheat oven to 350 F. Butter and flour muffin tin.
Cream butter in bowl of mixer. Slowly add sugar and beat for two minutes. Add eggs, one at a time, beating well after each addition of egg. Add vanilla extract. Split vanilla bean and scrape inside into batter. Reserve vanilla bean pod. Beat for approximately two more minutes, until batter is fluffy and creamy.
Sift together flour, baking powder, baking soda, and salt. At low speed, add flour mixture alternately with buttermilk, ending with flour mixture.
Pour batter into prepared pan, and bake for 30 - 35 minutes, or until golden and cake tester comes out clean.
Remove pan to cooling rack set over baking sheet for 5 minutes. Remove cakes from pan to cooling rack. Poke several holes in each cake with thin skewer/ cake tester. Pour glaze slowly over cakes until cakes absorb glaze and glaze is used up. Serve when completely cooled.
Make glaze:
Put sugar, butter, water, vanilla pod, and salt to small saucepan. Stirring constantly, bring to boil. Reduce heat to low, and simmer for 5 minutes. Remove from heat and stir in rum. Remove pod when ready to pour over cakes.
Labels:
Desserts
Monday, September 28, 2009
Moroccan Chicken Pot Pie
In perusing the December 2007 issue of Bon Appetit, I came across an intriguing recipe using the ever-popular-in-my-kitchen chicken: Moroccan Chicken Pot Pie. I had all the ingredients on hand, so I pared down the recipe to make a generous pot pie for myself. Since I'm not really a raisin fan, I used dried cranberries instead. And while the recipe called for store-bought pie crust, I made my own (which took less than 5 minutes using the food processor).
The pot pie was amazing. The different spices mingled well, creating a little party in my mouth! It also didn't dirty every surface in my kitchen - another plus! It was so delicious - I'll definitely be keeping this recipe in my files!
Moroccan Chicken Pot Pie
"Not your typical chicken pot pie. Cumin, cinnamon, and paprika add an aromatic spiciness, which is balanced by briny green olives and sweet golden raisins."
PREP: 30 minutes; TOTAL: 50 minutes
1-1/2 pounds skinless, boneless chicken breast
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 lemon
3 tablespoons butter
1 large onion, cut into 1/2-inch cubes
1 cup imported green olives, pitted, coarsely chopped
1/3 cup golden raisins
2 tablespoons all-purpose flour
1 cup low-salt chicken broth
1 refrigerated pie crust (half of 15-ounce package)
Preheat oven to 425 F. Mix chicken cubes with paprika, cumin, and cinnamon in large bowl to coat. Sprinkle chicken generously with salt and pepper. Cut lemon in half; remove seeds. Using small spoon, scoop out enough pulp and juice from between membranes to measure 2 tablespoons. (I found a grapefruit spoon to be the perfect tool for this task.) Add to chicken mixture; stir to blend.
Melt butter in large skillet over medium-high heat. Add onion, olives, and raisins. Saute until onion is almost tender, about 4 minutes. Add chicken mixture and stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth and bring to boil, stirring occasionally. Transfer filling to 9-inch-diameter deep-dish glass pie dish.
Place pie crust over dish and seal dough edges to rim of dish. Using small paring knife, cut several slits in pie crust. Bake pot pie until crust is golden brown and juices are bubbling thickly, about 20 minutes.
Serves: 6 to 8
Source: Bon Appetit, December 2007
Labels:
Poultry
Sunday, September 27, 2009
Tortilla Soup
Tortilla Soup
4 corn tortillas
1 tablespoon vegetable oil (plus more for frying the tortillas)
1 small onion, chopped
2 cloves garlic, minced
1 14.5 ounce can diced tomatoes
4 cups chicken stock
salt and pepper, to taste
small bunch cilantro, chopped
Monterrey Jack cheese, grated
avocado, cubed
Slice tortillas into 1-inch wide strips. Fry in vegetable oil until crisp, and drain on paper towelling.
In soup pot, heat 1 tablespoon oil. Add onion and garlic and cook until onions are translucent, stirring constantly, for about 3-4 minutes. Add tomatoes and chicken stock and simmer 10 minutes until soup is slightly reduced. Season with salt and pepper to taste. Add chopped cilantro, reserving small bit to garnish soup.
Place fried tortilla strips in bottom of serving bowls. Place small mound of grated cheese on strips, and ladle soup into bowls. Sprinkle with reserved chopped cilantro and garnish with cubes of avocado.
Serves 4
Labels:
Soups,
Vegetables
Saturday, September 26, 2009
Whole Wheat Margherita Pizza
Pizza Dough
1-1/2 cups tepid water
1 packet yeast (2-1/4 teaspoons)
3 tablespoons olive oil
4 cups flour
1 teaspoon salt
Desired toppings
Mix flour, yeast, olive oil, and water. Let dough rest in mixing bowl 10 - 20 minutes. Add salt and mix until well incorporated. Knead dough for about 5 minutes, until dough forms a smooth ball. Place dough in large well-oiled bowl, cover with plastic wrap, and put bowl in a draft-free area. Let dough rise until doubled, about 1-1/2 hours.
Divide dough into 2 pieces and either place on oiled pizza pans or pat into 2 rounds. Let rest 30 minutes. If baking on pans, place untopped pizzas in 500 F. oven for 10 minutes. Remove from ovens and top with sauce and desired toppings (pepperoni, sausage, sauteed onions, sauteed mushrooms, grilled eggplant, sliced olives are a few of my favorites) and grated mozzarella. Place back in oven for approximately 8 minutes, until cheese is melted and bubbly.
If baking directly on baking stone, form dough into round, place on pizza peel sprinkled with corn meal, top dough with desired toppings, and slide onto baking stone. Bake at 500 F. for approximately 15 minutes, or until dough is sufficiently browned and cheese is melted.
Labels:
Breads
Friday, September 25, 2009
Roasted Sweet Potato Wedges & Dipping Sauce
Roasted Sweet Potato Wedges with Dipping Sauce
2 tablespoons vegetable oil
chili powder, to taste (try using chipotle chili powder for a smoky heat)
1-1/4 cups sour cream (I used Stoneyfield Farms' Oikos Greek yogurt instead of sour cream this time - it was wonderful!!)
2 tablespoons sweet chili sauce
2 green onions, finely chopped
1 tablespoon chopped fresh cilantro leaves
Preheat oven to 375 F. Scrub the sweet potatoes well and pat dry with paper towels. Cut the potatoes into 3-4 inch wedges. Place in a bowl with the oil and toss gently to coat.
Place the wedges in a single layer on a large baking sheet and sprinkle lightly with chili powder and salt. Bake for 40-50 minutes, or until tender and lightly browned on the edges.
To make the dipping sauce, place the sour cream, sweet chili sauce, green onions and cilantro in a bowl, mix together and season. Cover and refrigerate.
Serve the hot wedges with the dipping sauce.
Source: The Quick Recipe Cookbook, copyright 2000
Labels:
Vegetables
Chicken with Mushrooms, Oregano, and Marsala served with Braised Chestnuts
With all that chicken in my freezer, I'm on the constant search for finding recipes just a little different from the 'norm'. On one of my recent recipe searches, I came across a recipe for Chicken Breasts with Wild Mushrooms, Marjoram, and Marsala at Epicurious.com. I didn't have a variety of mushrooms on hand but did have plenty of baby bellas (cremini), nor did I have fresh marjoram but fresh oregano is growing bountifully on my back porch! So with a couple of minor substitutions I made this dish. And it was... divine. Follow the recipe's methodology, and you will have no problems preparing this dish. It's definitely good enough for company, but easy enough for a mid-week dinner for the family. I would recommend doubling the sauce - it's delicious, but rather scanty once cooked down.
Noting the can of whole chestnuts I'd had stored in the pantry for several months, I also decided to do something with them. I found a website of chestnut recipes, and stumbled upon Braised Chestnuts. They're cooked in a liquid containing port for about an hour, until the chestnuts soak up the braising liquid. Definitely not your run-of-the-mill side dish, and really delicious. I'll be doing this again when I find fresh chestnuts in the stores. A really lovely autumnal dish!
Chicken Breasts with Wild Mushrooms, Marjoram, and Marsala
Yield: Makes 4 servings
4 large skinless boneless chicken breast halves
6 teaspoons chopped fresh marjoram, divided
2 tablespoons butter, divided
2 tablespoons olive oil, divided
12 ounces assorted wild mushrooms (such as oyster, stemmed shiitake, and baby bella), thickly sliced
1 cup sliced shallots (about 5)
3/4 cup low-salt chicken broth
1/2 cup whipping cream
3 tablespoons dry Marsala
Sprinkle chicken breasts with salt and pepper, then 2 teaspoons marjoram. Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chicken to skillet and sauté until just cooked through, about 7 minutes per side. Transfer chicken to plate; tent with foil to keep warm. Melt remaining 1 tablespoon butter with1 tablespoon oil in same skillet. Add mushrooms, shallots, and 2 teaspoons marjoram. Sauté until mushrooms are brown and tender, about 6 minutes. Season to taste with salt and pepper. Transfer to bowl.
Combine broth, cream, Marsala, and remaining 2 teaspoons marjoram in same skillet; boil until thickened and reduced to 1/2 cup, about 5 minutes. Season sauce with salt and pepper.
Divide mushrooms among 4 plates. Top mushrooms with chicken. Spoon sauce over and serve.
Source: Epicurious.com
**********
Braised Chestnuts

2 pounds Delmarvelous chestnuts - whole shelled
1/2 cup onion, finely chopped (you can use any onion, vidalia is a good choice)
1 cup port wine (use a good port)
thyme (use fresh or fresh dried--not ground - I used about 4 sprigs)
3 cups chicken stock (canned is ok--homemade is better)
2 tablespoons oil
2 tablespoons butter
salt and pepper to taste
1. Heat heavy saucepan.
2. Add the oil, butter and chopped onions. When onions turn slightly brown, deglaze with port wine. Add thyme, chestnuts, chicken stock and a little salt and pepper. Cover and cook until chestnuts are tender and the chestnuts have absorbed most of the liquid. This will take an hour or so. Serve as whole-braised chestnuts or pass through a ricer to make a wonderful chestnut puree.
"What a wonderful side dish...very seasonal...This is an outstanding way to introduce friends to the great taste of chestnuts. Delmarvelous chestnuts will peel whole, using the microwave method. Simmer very gently to avoid breaking the chestnuts into pieces. Enjoy!"
Source: http://www.delmarvelouschestnuts.com/recipe.htm
2 pounds Delmarvelous chestnuts - whole shelled
1/2 cup onion, finely chopped (you can use any onion, vidalia is a good choice)
1 cup port wine (use a good port)
thyme (use fresh or fresh dried--not ground - I used about 4 sprigs)
3 cups chicken stock (canned is ok--homemade is better)
2 tablespoons oil
2 tablespoons butter
salt and pepper to taste
1. Heat heavy saucepan.
2. Add the oil, butter and chopped onions. When onions turn slightly brown, deglaze with port wine. Add thyme, chestnuts, chicken stock and a little salt and pepper. Cover and cook until chestnuts are tender and the chestnuts have absorbed most of the liquid. This will take an hour or so. Serve as whole-braised chestnuts or pass through a ricer to make a wonderful chestnut puree.
"What a wonderful side dish...very seasonal...This is an outstanding way to introduce friends to the great taste of chestnuts. Delmarvelous chestnuts will peel whole, using the microwave method. Simmer very gently to avoid breaking the chestnuts into pieces. Enjoy!"
Source: http://www.delmarvelouschestnuts.com/recipe.htm
Labels:
Poultry,
Vegetables
Tuesday, September 22, 2009
Chicken with Lemon Sauce
Chicken with Lemon Sauce
4 boneless, skinless chicken breasts, pounded thin
1 cup flour
1 cup water
1 egg
2 tablespoons water
1 tablespoon cornstarch
1 cup chicken stock
1/3 cup sugar
2 teaspoons grated fresh gingerroot
1 teaspoon soy sauce
1/2 teaspoon salt
1/3 cup fresh lemon juice
Mix flour, water, and egg. Dip chicken in tempura batter and fry in peanut oil.
Mix water and cornstarch, and set aside.
Meanwhile, in saucepan, heat 1 chicken stock, sugar, ginger, soy sauce, and salt to simmering. Add lemon juice. Add cornstarch mixture, and simmer until thickened, stirring frequently. Serve over chicken.
Labels:
Poultry
Saturday, September 19, 2009
Roasted Tomatoes
Roasted Tomatoes
12 tomatoes (Romas are my favorite, but any variety would be wonderful)
3 tablespoons extra-virgin olive oil
1 teaspoon salt
3 cloves garlic, grated (a Microplane works perfectly for this step)
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped basil (optional)
Preheat oven to 325 F.
Slice tomatoes in half lengthwise and place in bowl. Drizzle tomatoes with olive oil, and add salt, garlic, pepper and optional basil. Stir tomatoes, making sure all tomatoes are seasoned. Place tomatoes, cut side up, on parchment-lined baking sheet. Drizzle remaining juices and seasonings from bottom of bowl evenly over tomatoes. Bake for 2-1/2 to 3 hours, until tomatoes are roasted as desired.
Roasted Tomato Crostini
12 slices of French bread, 1/4-inch thick
1 tablespoon olive oil
1/2 cup whole-milk ricotta
salt & freshly ground black pepper
roasted tomato halves
Preheat broiler. Drizzle bread with olive oil and place on baking sheet. Broil 3 - 4 minutes, until crostini is lightly toasted
Mix ricotta with salt and pepper to taste. Spread crostini with ricotta and place 1 or 2 roasted tomato(es) on top.
Labels:
Vegetables
Friday, September 18, 2009
Chicken Lettuce Wraps
Chicken Lettuce Wraps
Serves 4
2 tablespoons peanut oil
1/2 medium onion, chopped
2 boneless, skinless chicken breasts
2 cloves garlic, minced
1-inch piece of fresh gingerroot, grated
1/4 cup chopped water chestnuts
2 tablespoons soy sauce
1 teaspoons sambal oelek chili paste
1/2 teaspoon toasted sesame oil
iceburg lettuce leaves
fresh bean sprouts, garnish
fresh lime, garnish
Dipping sauce (recipe follows)
In a skillet, heat oil. Add onions and saute until onions are translucent.
Place the chicken in a food processor, and pulse at least 10 times until chicken is minced but not paste. Add minced chicken to onions in skillet along with garlic and gingerroot. Cook until chicken is cooked through, stirring frequently to break up chicken.
Add water chestnuts to skillet and incorporate into mixture. Season chicken mixture with soy sauce, sambal oelek, and sesame oil, and cook an additional 1 minute.
Place spoonful of chicken mixture in lettuce leaf and garnish with bean sprouts and squeeze of lime.
Dipping Sauce:
2 tablespoons sambal oelek chili paste
2 teaspoons rice vinegar
1/2 teaspoon Chinese mustard
1/2 teaspoon honey
1/4 teaspoon toasted sesame oil
Mix ingredients and serve with lettuce wraps.
Labels:
Poultry
Thursday, September 17, 2009
I'm BAAA-ack...
...and ready to start cooking!
First order of business: stock up on stock. Nothing beats homemade chicken stock, and since I had depleted my stash, I got out my 21-quart "cauldron". I use Ina Garten's (Barefoot
I decided to immediately take advantage of some of the stock by
Chicken Stock
3 (5-pound) roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
Source: Copyright, 2002, Barefoot Contessa Family Style
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