tag:blogger.com,1999:blog-76584172024-03-14T12:16:27.989-05:00Meanwhile, Back in the KitchenHome recipes gathered from all over.<br>
I'm refreshing and republishing the recipes which began being shared here way back in 2004.Julie D.http://www.blogger.com/profile/08384291674560438678noreply@blogger.comBlogger1006125tag:blogger.com,1999:blog-7658417.post-74562923998249626742024-03-14T08:57:00.027-05:002024-03-14T12:15:56.742-05:00Baked Pasta with Tomato, Cream and Five Cheeses<p> This is from The Wall Street Journal's regular <a href="https://www.wsj.com/news/types/slow-food-fast?page=1" target="_blank">Slow Food Fast</a> column which features a different chef each month. I clipped the recipe way back in 2019 and it doesn't show up on the WSJ website but it's from Al Forno chef Johanne Killeen. We liked it so much that I'm picking up her On Top of Spaghetti cookbook from the library. (Also, how can you resist that book's name? You can't!)</p><p>
It was so easy that I didn't change a thing. And it was delicious.</p><p><i>Note: every other place carrying this recipe has these changes from what the WSJ printed: 2 c. cream, 1-1/2 oz. Parmesan and fontina, and gorgonzola, 4 oz sliced fresh mozzarella. I will try these some time also.</i></p><p>
<b>Baked Pasta with Tomato, Cream and Five Cheeses</b></p><p><i>
Step 1</i></p><p>
1 pound penne rigate</p><p>
Heat oven to 500°. Boil pasta until just shy of al dente, about 6 minutes, and drain.</p><p><i>
Step 2</i></p><p>
1 cup heavy cream</p><p>
1 cup chopped canned tomatoes</p><p>
1 ounce Parmesan</p><p>
1 ounce coarsely grated Fontina</p><p>
1 ounce crumbled Gorgonzola</p><p>
2 tablespoons Ricotta</p><p>
4 ounces grated Mozzarella</p><p>
3/4 teaspoon kosher salt</p><p>
6 large, fresh basil leaves, coarsely chopped</p><p>
Meanwhile, in a large bowl, combine all ingredients except the pasta and butter. Add hot pasta and toss until cheese is evenly distributed.</p><p><i>
Step 3</i></p><p>
4 tablespoons butter</p><p>
Place in a shallow (1 inch) layer in a large baking dish. Dot with the butter, and bake until brown and bubbly on top, 7 to 10 minutes.</p>Julie D.http://www.blogger.com/profile/08384291674560438678noreply@blogger.com0tag:blogger.com,1999:blog-7658417.post-1110304914806237422024-03-07T08:58:00.001-06:002024-03-07T08:58:00.132-06:00Baked Salmon with Horseradish Mayonnaise<div>I first shared this in 2005 and it is well worth sharing again. It's one of my all time favorite recipes and really the only way that I make salmon. I've tweaked it a bit. It came from a diabetic cookbook, which is hard to believe considering how delicious it is.</div><div><br /></div><span style="font-weight: bold;"><i>Step 1:</i></span><br /> 1 salmon fillet (1 pound total), room temperature, cut into 4 pieces<br /> Salt and pepper<br /> Olive Oil<br />Brush salmon with oil and season. Bake at 475° on a lightly oiled, foil-lined cookie sheet. Bake exactly 5 minutes, then turn salmon over and bake another 5 minutes.<br /><br /><i><span style="font-weight: bold;">Step 2:</span></i><br /> 1/4 cup mayonnaise<br />2 teaspoons lemon juice<br /> 2-3 teaspoons horseradish<br /> 2 teaspoons drained capers<br />Whisk together. Top each serving of salmon with a heaping tablespoon of sauce.Julie D.http://www.blogger.com/profile/08384291674560438678noreply@blogger.com0tag:blogger.com,1999:blog-7658417.post-1108325224640280872024-02-29T08:30:00.001-06:002024-02-29T08:30:00.175-06:00Mom's Creamed TunaFirst published here in 2005, it's time for a reprint! Especially during Lent!<div><br /></div><div>I don't know where my mother got this recipe but it is the touch of nutmeg and the walnuts that make it shine. I often leave the nuts out so don't let those stop you in making this. It was one of our favorites growing up and my kids love it too.<br />
<br />
<span style="font-style: italic; font-weight: bold;">Step 1:</span><br />
2 tablespoons shortening<br />
2 tablespoons flour<br />
1 teaspoon dry mustard<br />
1/8 teaspoon nutmeg<br />
1 teaspoon Worcestershire<br />
2 dashes Tabasco<br />
2 cups milk<br />
Make a white sauce. Stir over low heat until thickened. (For instructions on making a white sauce, take a look at the recipe for <a href="http://hcrecipes.blogspot.com/2005/02/pasta-baked-with-bechamel-and.html">Pasta Baked with Bechamel and Parmigiano</a> ... bechamel is Italian for white sauce.)<br />
<br />
<span style="font-style: italic; font-weight: bold;">Step 2:</span><br />
1/4 cup grated Parmesan<br />
12 ounces tuna<br />
Sautéed sliced mushrooms (optional)<br />
1/3 cup broken walnuts (optional)<br />
Add cheese, stir until melted. Add remaining and heat to serving temperature. Serve over rice or noodles.<span style="font-style: italic;"></span><span style="font-weight: bold;"></span><span style="font-weight: bold;"></span></div>Julie D.http://www.blogger.com/profile/08384291674560438678noreply@blogger.com0tag:blogger.com,1999:blog-7658417.post-1090034876931769002024-02-22T08:30:00.000-06:002024-02-22T08:30:00.136-06:00Sour Cream Pound CakeFrom <a href="http://www.amazon.com/exec/obidos/ASIN/0060198796/qid=1090245845/sr=2-1/ref=sr_2_1/103-5251679-6523051">Perfect Cakes</a> by Nick Malgieri; I edited these instructions for simplicity's sake. <div><br /></div><div>I first ran this recipe in 2004 and all these years later it is still my go-to pound cake. It isn't fussy but it is simply delicious.<div><br /></div><div>It never fails, it lasts a long time and my husband has found that a thin slice is almost as good as a donut with his breakfast. Plus you will impress your friends who didn't know people made pound cake anymore.<br />
<br /><b>Sour Cream Pound Cake</b><div><br /><i>Step 1:</i>
<br />3 cups flour
<br />1/2 t. baking soda
<br />1/2 t. salt
<br />Preheat oven to 350°. Butter and flour 12-cup tube or Bundt pan. Stir together flour, baking soda, and salt. Set aside.
<br />
<br /><i>Step 2:</i>
<br />½ pound butter, softened
<br />2¾ cups sugar
<br />Beat on medium speed until very light, about 5 minutes.
<br />
<br /><i>Step 3:</i>
<br />½ t. lemon extract
<br />½ t. orange extract
<br />½ t. vanilla
<br />Beat into batter (I also have used 1½ t. vanilla instead of the above combination).
<br />
<br /><i>Step 4:</i>
<br />6 large eggs
<br />Beat into batter, one at a time, beating until smooth after each addition.
<br />
<br /><i>Step 5:</i>
<br />8 ounces sour cream
<br />On low, alternately beat in flour mixture and sour cream, beginning and ending with flour. Scrape into pan and bake for 1¼ to 1½ hours or until cake tester comes out clean. Let sit in pan 10 minutes and then turn out on rack to cool completely.</div></div></div>Julie D.http://www.blogger.com/profile/08384291674560438678noreply@blogger.com0tag:blogger.com,1999:blog-7658417.post-82540076116843987122024-02-16T08:30:00.000-06:002024-02-16T08:30:00.143-06:00Linguine with Chickpeas and Zucchini<p> This is perfect for a meatless meal anytime. It was on one of those handy, dandy recipe cards in <a href="https://www.americastestkitchen.com/recipes/11121-linguine-with-chickpeas-and-zucchini" target="_blank">Cook's Country</a> way back in 2018. The photo isn't preposessing but it is simply delicious. AND inexpensive! </p><p></p><ul style="text-align: left;"><li>
Don't skip the parsley. For me, that makes the dish. </li><li>This is mildly flavored so it might be good for kids. Also, since the zucchini is shredded and the chickpeas are mashed up some, it might be easy to slip past kids who might otherwise balk at such ingredients. </li><li>This is also good without the red pepper flakes if you have people who can't eat those.</li><li>They designed this recipe to be made sequentially in one pan. I'd rather make two and have the rest done at about the time the pasta is. If fewer pans matters more, then cook and drain the pasta. Use the Dutch oven to make the "sauce."</li></ul><p></p>
<b>Linguine with Chickpeas and Zucchini<br />
</b>
1 pound linguine<br />
1/3 cup extra-virgin olive oil, plus extra for serving<br />
4 garlic cloves, sliced thin<br />
1/2 teaspoon red pepper flakes<br />
1/2 teaspoon salt<br />
1/2 teaspoon pepper<br />
2 medium zucchini, shredded on large holes of a box grater and patted dry<br />
1 (15-ounce) can chickpeas, rinsed<br />
2 ounces (1 cup) grated Parmesan cheese<br />
3 tablespoons chopped fresh parsley<br />
1 tablespoon lemon juice, plus lemon wedges for serving<br /><br />
INSTRUCTIONS<br />
Bring 4 quarts water to boil in Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring occasionally, until al dente. Reserve (1/2) cup cooking water, then drain pasta. (I don't add any pasta water to the final dish.)<br /><br />
Meanwhile, heat oil, garlic, pepper flakes, salt, and pepper over medium heat until garlic is lightly browned, 3 to 5 minutes. Add zucchini and chickpeas and cook until zucchini is wilted and most of its excess moisture has cooked off, about 6 minutes. Using potato masher, lightly mash chickpeas.<br /><br />
Off heat, stir in 1/2 cup Parmesan, parsley, lemon juice, pasta, and reserved cooking water. Serve, passing lemon wedges, extra oil, and remaining 1/2 cup Parmesan separately. (I often stir in a glug or two of olive oil at the end if the pasta seems dry, since I don't use the reserved pasta water.)
Julie D.http://www.blogger.com/profile/08384291674560438678noreply@blogger.com0tag:blogger.com,1999:blog-7658417.post-25396880021052291372024-02-08T08:30:00.005-06:002024-02-09T12:24:57.128-06:00Classic King Cake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Ymbg2I_1owq2qslSsZXJjbbOC4o6ZF3D2Z49PQmVUe_O9s2lg7v3chP9tthrUoy32TBJCSy3xrPHBuxFh0Zza91D-ABPgxMNH28Nrtgpa7_Lscixj47D_QQoXrkRkFXfsjEJLh12W90CId_rzlOTnRQ0OOL_gsIAKkW_iGjxwqcQuu102SxROg/s743/cinnamon-rolls.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="340" data-original-width="743" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Ymbg2I_1owq2qslSsZXJjbbOC4o6ZF3D2Z49PQmVUe_O9s2lg7v3chP9tthrUoy32TBJCSy3xrPHBuxFh0Zza91D-ABPgxMNH28Nrtgpa7_Lscixj47D_QQoXrkRkFXfsjEJLh12W90CId_rzlOTnRQ0OOL_gsIAKkW_iGjxwqcQuu102SxROg/s16000/cinnamon-rolls.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Taste of the South photo (in a few days I'll put my own photo in here)</i></td></tr></tbody></table><p>Traditional for Mardi Gras, this is worth spending the time on. </p><p>A few years ago <a href="https://www.tasteofthesouthmagazine.com/classic-king-cake/" target="_blank">Taste of the South</a> magazine published this recipe. I'd only had store-bought King Cakes and they were no treat, believe me. So I gave this a whirl. Not only was it easier than I thought it would be, but it was absolutely delicious. In fact, my friend Patsy, who grew up in Dallas, said she'd never had one that tasted so good. </p><p> I hereby pass it along to anyone who wants the real reason to celebrate right before Lent begins.</p><p> I didn't have the traditional purple colored sugar to go along with the green and yellow, but red makes a nice display also! After all, it all tastes the same.</p><p>Leftovers freeze well. Or you can look at it as the perfect opportunity to share with friends and family. Everyone likes it when I make King Cake! <br /></p><p>Also a 12" wreath is quite large. I always vow to make two smaller wreaths. Maybe this is the year! <br /></p><div class="ERSName" itemprop="name"><b>CLASSIC KING CAKE</b></div> <div class="ERSClear"> </div> <div class="ERSTopRight"> <div class="ERSServes"> <span class="ERSSaveBtnSpan"><a class="ERSSaveBtn bigoven ui-button ui-corner-all ui-widget" href="https://www.tasteofthesouthmagazine.com/classic-king-cake/" role="button"><span class="ui-button-icon ui-icon ERSSaveIcon"></span><span class="ui-button-icon-space"></span></a></span><i>Yields: <span itemprop="recipeYield">1 (12-inch) wreath</span></i></div><div class="ERSServes"><i><span itemprop="recipeYield"> </span></i></div></div><div class="divERSHeadItems"> </div> <div class="ERSIngredients"> <div class="ERSIngredientsHeader ERSHeading"><b>Ingredients</b></div> <ul><li class="ingredient" itemprop="ingredients">4 to 4¼ cups bread flour, divided</li><li class="ingredient" itemprop="ingredients">¼ cup granulated sugar</li><li class="ingredient" itemprop="ingredients">1 (0.25-ounce) package instant yeast</li><li class="ingredient" itemprop="ingredients">2 teaspoons kosher salt</li><li class="ingredient" itemprop="ingredients">½ cup plus 1 tablespoon water, divided</li><li class="ingredient" itemprop="ingredients">½ cup whole milk</li><li class="ingredient" itemprop="ingredients">½ cup unsalted butter</li><li class="ingredient" itemprop="ingredients">2 large eggs, divided</li><li class="ingredient" itemprop="ingredients">1 egg yolk</li><li class="ingredient" itemprop="ingredients">Almond Cream (recipe follows)</li><li class="ingredient" itemprop="ingredients">Cream Cheese Icing (recipe follows)</li><li class="ingredient" itemprop="ingredients">Garnish: colored sanding sugar<br /><br /><b>Almond Cream</b></li><li class="ingredient" itemprop="ingredients">6 tablespoons unsalted butter, softened</li><li class="ingredient" itemprop="ingredients">½ cup sugar</li><li class="ingredient" itemprop="ingredients">1⅓ cups almond meal</li><li class="ingredient" itemprop="ingredients">1 large egg</li><li class="ingredient" itemprop="ingredients">¼ to ½ teaspoon almond extract</li><li class="ingredient" itemprop="ingredients">½ cup all-purpose flour</li><li class="ingredient" itemprop="ingredients">¼ teaspoon kosher salt<br /><br /><b>Cream Cheese Icing <i>(</i></b><i>I myself prefer a simple medium frosting made from confectioner's sugar and milk. Suit your own taste.)</i></li></ul><ul><li class="ingredient" itemprop="ingredients">1 (8-ounce) package cream cheese, softened</li><li class="ingredient" itemprop="ingredients">1 tablespoon whole milk</li><li class="ingredient" itemprop="ingredients">1 teaspoon vanilla extract</li><li class="ingredient" itemprop="ingredients">⅛ teaspoon kosher salt</li><li class="ingredient" itemprop="ingredients">1½ cups confectioners’ sugar</li></ul></div><div class="ERSIngredients"><br /></div> <div class="ERSInstructionsHeader ERSHeading"><b>Instructions</b></div> <ol><li class="instruction" itemprop="recipeInstructions">In
the bowl of a stand mixer fitted with the paddle attachment, combine 2
cups flour, granulated sugar, yeast, and salt. Spray a large bowl with
cooking spray.</li><li class="instruction" itemprop="recipeInstructions">In
a medium saucepan, heat ½ cup water, milk, and butter over medium heat
until an instant-read thermometer registers 120° to 130°. Add warm milk
mixture to flour mixture, beating at medium speed until combined and
cooled slightly, about 2 minutes. Add 1 egg and egg yolk, beating at
medium speed until combined. With mixer on low speed, gradually add 2
cups flour, beating just until combined and stopping to scrape sides of
bowl as needed.</li><li class="instruction" itemprop="recipeInstructions">Switch
to the dough hook attachment. Beat at low speed until a soft, somewhat
sticky dough forms, about 6 to 7 minutes, stopping to scrape dough hook
and sides of bowl as needed. (Add up to remaining ¼ cup flour, adding 1
tablespoon at a time, if dough is too sticky.)</li><li class="instruction" itemprop="recipeInstructions">On
a lightly floured surface, shape dough into a smooth ball. Place dough
in prepared bowl, turning to grease top. Cover and let rise in a warm,
draft-free place (75°) until doubled in size, 45 minutes to 1 hour.</li><li class="instruction" itemprop="recipeInstructions">In a small bowl, whisk together remaining 1 egg and remaining 1 tablespoon water.</li><li class="instruction" itemprop="recipeInstructions">Lightly
punch down dough. Cover and let stand for 5 minutes. Turn out dough
onto a lightly floured surface, and roll into a 24×2-inch rectangle.
Spread Almond Cream onto dough, leaving a ½-inch border on one long
side. Brush border with egg wash. Starting with other long side, roll up
dough, jelly roll style; pinch seam to seal. Using a serrated knife
dipped in flour, trim ½-inch off each end of log. Form into a circle.
Brush ends with egg wash and press together, pinching dough to seal.
Carefully place wreath on a piece of parchment paper.</li><li class="instruction" itemprop="recipeInstructions">Using
a serrated knife or kitchen scissors, makes cuts three-fourths of the
way through the dough, 1 inch apart, leaving the center of wreath
intact. Gently pull and turn each slice onto its side, slightly
overlapping with the previous piece. Slide parchment onto a rimless
baking sheet. Cover and let rise in a warm, draft-free place (75°) until
puffed, 20 to 30 minutes.</li><li class="instruction" itemprop="recipeInstructions">Preheat oven to 350°.</li><li class="instruction" itemprop="recipeInstructions">Brush
dough with egg wash. Bake until lightly golden and an instant-read
thermometer inserted in center registers 190°, 30 to 35 minutes, loosely
covering with foil to prevent excess browning, if necessary. Let cool
on pan for 10 minutes. Remove from pan. Spread with Cream Cheese Icing.
Garnish with colored sanding sugar, if desired.</li></ol> <div class="ERSSectionHead"><b>For Almond Cream</b></div> <ol><li class="instruction" itemprop="recipeInstructions">In
the bowl of a stand mixer fitted with paddle attachment, beat butter
and sugar on medium speed until creamy, about 2 minutes. Beat in almond
meal until combined. Add egg and almond extract, beating on low until
combined. Beat in flour and salt. Refrigerate until ready to use.</li></ol> <div class="ERSSectionHead"><b>For Cream Cheese Icing</b></div> <ol><li class="instruction" itemprop="recipeInstructions">In
a medium bowl, beat cream cheese, milk, vanilla, and salt on medium
speed until smooth. Slowly add confectioners’ sugar, beating on low
until smooth.</li></ol>Julie D.http://www.blogger.com/profile/08384291674560438678noreply@blogger.com0tag:blogger.com,1999:blog-7658417.post-40120606011782560872024-02-01T08:30:00.062-06:002024-02-01T08:30:00.140-06:00Bacon, Pea, and Goat Cheese Frittata<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgnBXKNHia-lqLcNJoK6Grea08fG7FNWSVA36KMkKNe349aHmEbUPAaLVY5n6kj_p0nhhRfqy8yFpX6rZBPmFYC2gL57F0xP0LqczFiroF6tCJjuVpvlHzenpwHXojc7YIpP9mwc7V9mkVl7GqYXPX-REA8zTHL7vQvspmhrSfDi0CNDC6Xr92WA/s1280/1280px-Crottin_02.jpg" style="clear: right; display: block; float: right; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="720" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgnBXKNHia-lqLcNJoK6Grea08fG7FNWSVA36KMkKNe349aHmEbUPAaLVY5n6kj_p0nhhRfqy8yFpX6rZBPmFYC2gL57F0xP0LqczFiroF6tCJjuVpvlHzenpwHXojc7YIpP9mwc7V9mkVl7GqYXPX-REA8zTHL7vQvspmhrSfDi0CNDC6Xr92WA/s320/1280px-Crottin_02.jpg" width="320" /></a></div>
<p>This is absolutely delicious and makes a simple but taste-filled dinner. It's also darned good when heated up in the morning for a flavorful breakfast if your taste runs to goat cheese early in the day. It's from Gordon Ramsay's Home Cooking although you also can find the recipe at his <a href="https://www.gordonramsay.com/gr/recipes/bacon-pea-and-goats-cheese-frittata/" target="_blank">website</a>.<br /><br />
The recipe has you broil it until the top is cooked but we don't have an oven-proof nonstick pan. We simply cover the pan and cook it for a while on a low heat until it is set all the way through. I'm leaving the broiler instructions if you've a mind to go that route.<br /></p><p>
If we have basil we use it. If we don't, it is still delicious.
Bacon, Pea, and Goat Cheese Frittata<br />
Serves 4-6<br /><br />
INGREDIENTS<br />
Olive oil, for frying<br />
8 rashers of smoked bacon, chopped into bite-sized pieces<br />
1 red pepper, seeded and sliced<br />
3 scallions, trimmed and sliced diagonally <br />
1 cup frozen peas<br />
Handful of basil, leaves roughly chopped<br />
4 ounces goat’s cheese<br />
8 eggs, beaten <br />
3–4 tbsp grated Parmesan cheese<br />
Freshly ground black pepper</p><p>
COOKING INSTRUCTIONS<br />
Preheat oven to 350.<br /><br />
Heat a glug of oil in a 10-inch, non-stick frying pan and fry the bacon for 2–3 minutes. Add the red pepper and continue to cook for another few minutes until the bacon is golden brown and crisp. Add the scallions and sweat for 4-5 minutes until everything is tender. Stir in the peas and heat through. Sprinkle in the basil, roughly mixing it through the vegetables. Cut half of the goat cheese into chunks and scatter on top.<br /><br />
Preheat broiler to highest setting.<br /><br />
Put the beaten eggs in a bowl, add the Parmesan and season generously with pepper. Pour into the pan over the vegetables and gently shake over a medium heat. As the omelette begins to set at the bottom, grate the remaining goat’s cheese on top and season with pepper.<br /><br />
Place the pan under the broiler for 4–5 minutes until cooked through and golden on top. <br /><br />
Slide the frittata out of the pan and cut into wedges to serve.</p>Julie D.http://www.blogger.com/profile/08384291674560438678noreply@blogger.com0tag:blogger.com,1999:blog-7658417.post-62789737203323198002024-01-26T08:30:00.056-06:002024-01-26T08:30:00.130-06:00Tandoori Chicken Sandwiches<p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidpMYGl5OPnqDrEkDVXtIC7y-yHmUEmIuPUb1MRhJQXLlJUib24IgLn_92Gpua4QE7rKfjJfNVckwQ273s1XrwNhXVh4nyJoJPJZILchpmHORIrVfwdD9RCTbnBOYttD5xZWkLGV-KUHU-Tt8_3uxJnRQuznqYf9nACtIX-T3oCQDgtPiDYwL61A/s1360/Brahmahahn_(cropped).png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1360" data-original-width="1359" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidpMYGl5OPnqDrEkDVXtIC7y-yHmUEmIuPUb1MRhJQXLlJUib24IgLn_92Gpua4QE7rKfjJfNVckwQ273s1XrwNhXVh4nyJoJPJZILchpmHORIrVfwdD9RCTbnBOYttD5xZWkLGV-KUHU-Tt8_3uxJnRQuznqYf9nACtIX-T3oCQDgtPiDYwL61A/s320/Brahmahahn_(cropped).png" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: x-small;"><a href="https://en.wikipedia.org/wiki/Brahma_chicken#/media/File:Brahmahahn_(cropped).png" target="_blank">Brahaman Chicken</a> from India<br />You don't have to use this variety <br />in these delicious sandwiches!</span></i></td></tr></tbody></table>This is a Bon Appetit recipe that we came across in one of my daughter's cookbooks. It delivers on so many levels, first of which is extreme flavor. It's easy and can be made ahead, so we had it last weekend when we were spending most of our time watching football playoffs. (Hey, someone's gotta do it!)</p><b>
Tandoori Chicken Sandwiches<br /></b><br /><b>
Ingredients</b><div><br /><i>
Sandwiches</i><br />
6 skinless boneless chicken breast halves<br />
2 tablespoons fresh lemon juice<br />
1 cup plain yogurt<br />
2 tablespoons chopped fresh ginger<br />
2 garlic cloves, chopped<br />
1/2 teaspoon ground cumin<br />
1/2 teaspoon ground coriander<br />
1/4 teaspoon cayenne pepper<br />
1/4 teaspoon turmeric<br />
12 slices sourdough bread<br /><br /><i>
Indian mayonnaise<br /></i>
1 cup packed fresh mint leaves<br />
1 cup packed fresh cilantro leaves<br />
1 jalapeño chili, seeded, minced<br />
3 tablespoons chopped onion<br />
2 teaspoons cider vinegar<br />
1/2 cup mayonnaise<br /><br /><b>
For Sandwiches:<br /></b><i>
Step 1<br /></i>
Arrange boneless chicken breasts in single layer in large glass baking dish. Sprinkle with fresh lemon juice: season with salt. Mix plain yogurt, chopped fresh ginger, chopped garlic, ground cumin, ground coriander, cayenne pepper and turmeric in medium bowl. Pour yogurt marinade over chicken breasts and turn to coat. Cover chicken and refrigerate 3 to 8 hours.<br /><br /><i>
Step 2<br /></i>
Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken breasts from marinade (do not wipe clean). Grill or broil chicken until just cooked through, about 5 minutes per side. Cool slightly. (Chicken can be prepared up to 2 hours ahead. Cover and let stand at room temperature.)<br /><br /><i>
Step 3<br /></i>
Lightly toast (or grill) sourdough bread. Spread 1 side of each piece of bread generously with Indian Spiced Mayonnaise. Slice chicken breasts diagonally. Place slices of 1 breast atop each of 6 sourdough bread slices. Top with remaining bread slices. Cut chicken sandwiches in half. Serve sandwiches warm or at room temperature.<br /><br /><b>
For Mayonnaise:</b><br /><i>
Step 4<br /></i>
Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeño chili and chopped onion in work bowl of processor. Process until very finely chopped. Mix in cider vinegar. Add mayonnaise and process just until combined. Season mayonnaise to taste with salt and pepper. (Mayonnaise can be prepared 3 days ahead. Cover tightly and refrigerate.) Makes about 1 scant cup.</div>Julie D.http://www.blogger.com/profile/08384291674560438678noreply@blogger.com0tag:blogger.com,1999:blog-7658417.post-80535760888968718602024-01-19T08:30:00.002-06:002024-01-19T12:39:17.109-06:00Hot Pepper Popcorn<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgElBdrMK3fJBTsqMB17-fAbIVRteyb0Q9ZUxhv4sKQq4GJkvxrpfGiXlGi_XrLNik0rE79svDktNa0wX05PhjHGhf-gBqEnc590we_LqvlT5l96q9VurrO8hnXkFMUUSwOEpMJxdn3EyWL6mIkJ3czeCxt_yfHX0iKLJDFViMBtUrqSjrTB4rNfA/s1024/1024px-Popcorn_up_close_salted_and_air_popped.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="765" data-original-width="1024" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgElBdrMK3fJBTsqMB17-fAbIVRteyb0Q9ZUxhv4sKQq4GJkvxrpfGiXlGi_XrLNik0rE79svDktNa0wX05PhjHGhf-gBqEnc590we_LqvlT5l96q9VurrO8hnXkFMUUSwOEpMJxdn3EyWL6mIkJ3czeCxt_yfHX0iKLJDFViMBtUrqSjrTB4rNfA/w320-h238/1024px-Popcorn_up_close_salted_and_air_popped.jpg" width="320" /></a></div><div>Once again we have the playoffs coming and once again I bring you this popcorn that will delight anyone who enjoys a little spice with their popcorn crunch. This came from Gourmet long, long ago.</div><br />It doesn't look any different from regular popcorn as people found out at the Christmas party that I brought it to. I tried to warn everyone but all night people kept coming up to me and saying, "What did you do to that popcorn?"<br /><br />Granted. that doesn't <i>sound</i> like a positive reaction but almost everyone asked for the recipe. After a very long delay, here it is!<br /><br /><span style="font-weight: bold;">Hot Pepper Popcorn</span><br /><br /><span style="font-style: italic;">Step 1:</span><br /><br />3 tablespoons unsalted butter<br />3/4 teaspoon Tabasco<br />2-1/2 quarts unsalted popcorn<br /><br />In a small saucepan melt butter with Tabasco and drizzle it over popcorn in a large baking pan, tossing well.<br /><br /><span style="font-style: italic;">Step 2:</span><br /><br />1/2 teaspoon salt<br />1/4 teaspoon cayenne<br /><br />In a small bowl combine salt and cayenne, sprinkle the mixture over popcorn, tossing it. Bake popcorn in a preheated 300-degree oven, stirring once or twice for 10-15 minutes, or until crisp.Julie D.http://www.blogger.com/profile/08384291674560438678noreply@blogger.com0tag:blogger.com,1999:blog-7658417.post-1097505566967889972024-01-11T08:30:00.003-06:002024-01-11T20:11:25.575-06:00Tuna Risotto<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuavtOpUWwlkjsDnEy-Lk5KIE4FlRmmqEsRwC6obd7Ii8T_1L-b01XeGiDc64hrZeB6fLGAbHKopyyYPusa58awEhksOc_cqPuWcqUEiNbexDLqnRIPDvewI7fB9iCtVaQ_itCmyxfN8cxkbG4yuAnCKoWCy3rFJboYXlS065EMxH6jEJP0GHuRg/s458/WP%20albacore.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="308" data-original-width="458" height="134" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuavtOpUWwlkjsDnEy-Lk5KIE4FlRmmqEsRwC6obd7Ii8T_1L-b01XeGiDc64hrZeB6fLGAbHKopyyYPusa58awEhksOc_cqPuWcqUEiNbexDLqnRIPDvewI7fB9iCtVaQ_itCmyxfN8cxkbG4yuAnCKoWCy3rFJboYXlS065EMxH6jEJP0GHuRg/w200-h134/WP%20albacore.jpg" width="200" /></a></div><i>Believe it or not this is from an Italian cookbook. Be sure to use good canned tuna in this. That means Albacore Tuna. I also could see using chunks of sauteed fresh tuna. My family would like either. However, the canned tuna makes it a midweek meal because I don't have to get fresh fish.</i></div>
<br /><div>TUNA RISOTTO<br /><i><br /></i></div><div><i>Step 1:
</i><br />1 onion, minced
<br />2 tablespoons olive oil
<br />2 cups Arborio rice</div><div>
<br />Sauté onion until softened. Add rice and cook until well coated with oil.
<br />
<br /><i>Step 2:
</i><br />1 teaspoon salt
<br />1/2 cup dry white wine
<br />6 cups chicken stock</div><div>
<br />Add salt and wine and cook, stirring, until wine is absorbed. Add stock and cook risotto-style (adding 1/2 cup stock at a time and stirring until absorbed). <i>I tend to add 4 cups of stock, let it get absorbed by simmering, and then add the rest of the stock the "right" way. Its not "proper" but gets the same creamy effect and I can use that initial simmering time to make salad and dressing, etc.</i>
<br />
<br /><i>Step 3:
</i><br />12 ounces canned tuna, drained, broken into large pieces</div><div>
<br />Stir in during the last 5-10 minutes of cooking.
<br />
<br /><i>Step 4:
</i><br />1 ounce grated Parmesan</div><div>
<br />Remove from heat and stir in immediately.
<br /></div><div><br /></div><div><span style="font-size: x-small;">(First published here in 2004.)</span></div>Julie D.http://www.blogger.com/profile/08384291674560438678noreply@blogger.com1tag:blogger.com,1999:blog-7658417.post-41121584360705635722023-06-23T11:09:00.046-05:002023-06-23T11:09:00.144-05:00Meatball SubsThis was on one of those handy-dandy recipe cards in Cook's Country, long ago. It is unfailingly reliable and a real crowd pleaser. It is really, really easy. <div><br /></div><div> I've simplified it a bit more by using a pound of Italian sausage and bread crumbs that have no Italian seasonings. </div><div><br /></div><div> I also use my <a href="https://hcrecipes.blogspot.com/2023/06/the-pizza-makers-sauce-salsa-pizzaiola.html" target="_blank">favorite pizza sauce</a> instead of a jarred marinara. I usually have a cup or so stashed in my freezer, so that makes it very simple for me. Also, you won't find an easier or more delicious sauce anywhere. Just try it once and see what you think. </div><div><br /></div><div>
<b>Meatball Subs</b> </div><p>
1 tablespoon extra-virgin olive oil<br />
1-1/4 pounds 85 percent lean ground beef<br />
3/4 cup plain dried bread crumbs with Italian seasonings<br />
2 large eggs, lightly beaten<br />
1 teaspoon garlic powder<br />
1 teaspoon table salt<br />
1/2 teaspoon pepper<br />
4 (6-inch) Italian sub rolls, split lengthwise<br />
1-1/3 cups jarred marinara sauce<br />
4 slices deli provolone cheese (4 ounces)<br /><br />
BEFORE YOU BEGIN<br />
Our favorite premium jarred sauce is Victoria Marinara Sauce.<br /><br />
INSTRUCTIONS<br />
1<br />
Adjust oven rack to middle position and heat oven to 400 degrees. Grease rimmed baking sheet with oil. Mix beef, bread crumbs, eggs, garlic powder, salt, and pepper in bowl until well combined. Form mixture into twelve 2-inch meatballs, place on prepared sheet, and bake until browned and meat registers 160 degrees, about 15 minutes. Transfer meatballs to plate; discard accumulated grease on sheet.<br /><br />
2<br />
Carefully line now-empty sheet with parchment paper. Place rolls on sheet and lay 3 meatballs inside each roll. Top meatballs on each sandwich with 1/3 cup marinara sauce and 1 slice provolone. Bake until cheese is melted and sauce is heated through, about 5 minutes. Serve.</p>Julie D.http://www.blogger.com/profile/08384291674560438678noreply@blogger.com0tag:blogger.com,1999:blog-7658417.post-7759626792348863372023-06-19T11:16:00.001-05:002023-06-19T11:22:01.456-05:00The Pizza Maker's Sauce (Salsa Pizzaiola)There isn't an easier pizza sauce around. Or one that is tastier. It also freezes well. This is from Pizza: Any Way You Slice It by Charles & Michele Scicolone. It's my favorite pizza cookbook. <div><br /></div><div><b>Pizza Sauce </b></div><div><i>Makes about 3 cups</i> </div><div><br /></div><div>2 large garlic cloves, finely chopped </div><div>Pinch of crushed red pepper </div><div>3 tablespoons olive oil </div><div>1 28-ounce can crushed tomatoes </div><div>1 teaspoon dried oregano </div><div>Salt (though I almost never use it) </div><div><br /></div><div> In a large skillet, cook the garlic and red pepper in the oil over medium heat until the garlic is golden, about 1 minute. Add remaining ingredients and bring to a simmer. </div><div><br /></div><div>Cook, stirring occasionally, until thickened, or 10-15 minutes. Let cool before spreading on pizza dough. Keeps well in the refrigerator for up to 5 days or in the freezer for 1 month. (I've used it after a year and it is still good.)</div>Julie D.http://www.blogger.com/profile/08384291674560438678noreply@blogger.com0tag:blogger.com,1999:blog-7658417.post-43089601572866281732023-02-08T08:30:00.031-06:002023-02-08T08:30:00.221-06:00Falafel with Cilantro Yogurt in Pita Bread<p>This is from Bon Appetit and you can find it online on <a href="https://www.epicurious.com/recipes/food/views/falafel-with-cilantro-yogurt-in-pita-bread-104489" target="_blank">Epicurious</a>. It was really delicious. <br /><br />
The only problem we had was that the mixture was rather soft when forming patties. Looking over the comments there was a person from Egypt who said that canned garbanzos are too mushy and soaking dried ones for 24 hours is the proper way to do it. Without cooking them at all. This blew our minds and I began pulling out cookbooks that were the closest to primary sources as I had. <br /><br />
They agreed! My goodness! We will be going on an adventure the next time we make these, but in the meantime the recipe below works well and is simply delicious. <br /><br />
We're going to double the sauce next time but that's really the only change, aside from the fact that we didn't have pita bread so wrapped them in flour tortillas instead. Delicious!<br /><br /><b>
Falafel with Cilantro Yogurt in Pita Bread</b><br /><br />
Makes 4 servings <br /></p><p><i>Ingredients</i><br /><br />
1 cup plain yogurt<br />
1 cup chopped fresh cilantro<br />
1 cup chopped onion<br />
5 large garlic cloves, chopped<br />
1 tablespoon fresh lemon juice<br />
1/2 teaspoon cayenne pepper<br />
2 15-ounce cans garbanzo beans (chickpeas), drained<br />
3 tablespoons plus 1/2 cup all purpose flour<br />
2 teaspoons ground cumin<br />
1 large egg<br />
Olive oil<br />
4 warm pita breads, top third cut off<br />
Sliced tomatoes<br />
Crisp lettuce leaves<br /><br /><i>
Step 1</i><br />
Whisk yogurt, 1/2 cup cilantro, 1/4 cup onion, 1 garlic clove, lemon juice and 1/4 teaspoon cayenne in medium bowl to blend; season with salt and pepper. Refrigerate until ready to serve.<br /><br /><i>
Step 2</i><br />
Blend garbanzo beans, 3 tablespoons flour, cumin, remaining 1/2 cup cilantro, 4 garlic cloves and 1/4 teaspoon cayenne in processor until almost smooth. Add egg and remaining 3/4 cup onion and blend, using on/off turns, until onion is finely chopped. Transfer mixture to bowl; sprinkle with salt and pepper. Shape mixture into four 1/2-inch-thick patties. Turn patties in remaining 1/2 cup flour to coat on both sides.<br /><br /><i>
Step 3</i><br />
Pour enough oil into heavy large skillet to coat bottom; heat over medium-high heat. Add patties and cook until crisp and golden, about 8 minutes per side. Open pita breads; slide 1 patty, sliced tomato and lettuce into each. Spoon in some yogurt mixture.</p>Julie D.http://www.blogger.com/profile/08384291674560438678noreply@blogger.com2tag:blogger.com,1999:blog-7658417.post-81631149700930688932023-01-27T08:30:00.054-06:002023-01-27T08:30:00.234-06:00Coriander Chicken Thighs with Cauliflower and Herbed Yogurt<p>This is easy and really delicious, from Cook's Country. The chicken is delicious but the genius comes from cooking the vegetables in the pan that the chicken browned in so it picks up extra flavor. I loved the way that the cherry tomatoes get cooked just enough by adding them to the pan the cauliflower is in, off heat.</p><p></p><p>I served it with Garlic Naan (from the freezer, thanks to a recent visit to a local India Bazaar). Delicious! And perfectly suited to the tone of the meal.<br /><br />
<b>Coriander Chicken Thighs with Cauliflower and Herbed Yogurt</b><br /><br />
Serves 4<br /><br />
8 (5- to 7-ounce) bone-in chicken thighs, trimmed<br />
1-1/4 teaspoons table salt, divided<br />
1-1/2 teaspoons ground coriander<br />
1 teaspoon pepper, divided<br />
2 tablespoons extra-virgin olive oil<br />
1 head cauliflower (2 pounds), cored and cut into 1-inch florets<br />
10 ounces cherry tomatoes, quartered<br />
1 garlic clove, minced<br />
1/2 cup plain whole-milk yogurt<br />
3 tablespoons chopped fresh mint, plus 1/2 cup torn leaves (or fresh basil)<br />
1 tablespoon lemon juice<br /><br />
INSTRUCTIONS<br />
1<br />
Adjust oven rack to middle position and heat oven to 450 degrees. Sprinkle chicken with 3/4 teaspoon salt, coriander, and 1/2 teaspoon pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken, skin side down, until skin is browned and crispy, about 7 minutes. Flip chicken and continue to cook 3 minutes longer. Transfer chicken, skin side up, to rimmed baking sheet and roast until chicken registers 175 degrees, about 17 minutes.<br /><br />
2<br />
Meanwhile, heat fat left in skillet over medium-high heat until shimmering. Add cauliflower, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook until tender and browned, stirring occasionally, 12 to 14 minutes. Off heat, stir in tomatoes and garlic.<br /><br />
3<br />
Combine yogurt, chopped mint, lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in bowl. Transfer cauliflower to platter and sprinkle with mint leaves. Serve chicken with cauliflower and yogurt sauce.</p>Julie D.http://www.blogger.com/profile/08384291674560438678noreply@blogger.com0tag:blogger.com,1999:blog-7658417.post-47412119064496530262023-01-11T08:20:00.000-06:002023-01-11T10:08:36.422-06:00Beef-Sauced Hot Lettuce Salad<p><span style="font-style: italic;">From </span><a href="%3Ca%20href=%22http://www.amazon.com/gp/product/1579653014?ie=UTF8&tag=happycatholic-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1579653014%22%3EBeyond%20the%20Great%20Wall:%20Recipes%20and%20Travels%20in%20the%20Other%20China%3C/a%3E" style="font-style: italic;">Beyond the Great Wall</a><span style="font-style: italic;">, another of the wonderful books by Jeffrey Alford and Naomi Duguid. This is an unusual dish — a warm salad from Inner Mongolia — which the authors posit may be a fusion dish of some kind, possibly with a Russian influence. The sauce is literally a ground beef dressing which is delicious.</span><br /></p><p><span style="font-style: italic;">I turned it into a main dish by doubling it — which worked well — and the simple expediency of serving it with rice. Oh, so very good ... and it looked just like the picture in the book. It will not only make your taste buds sit up and sing but will be easy on the budget as well.</span><br /><br />
<span style="font-weight: bold;">Beef-Sauced Hot Lettuce Salad</span><br /><br />
About 4 packed cups coarsely torn romaine lettuce<br /><br />
Dressing<br />
1 tablespoon peanut oil or vegetable oil<br />
1 tablespoon minced garlic<br />
1 tablespoon minced ginger<br />
1/2 pound (1 packed cup) ground beef<br />
1/2 teaspoon salt, or to taste<br />
1 tablespoon soy sauce, or to taste<br />
1 tablespoon Jinjiang (black rice) vinegar, or to taste<br />
1/2 cup warm water<br />
2 teaspoons cornstarch<br />
1 tablespoon cold water<br />
1/2 teaspoon roasted sesame oil<br /><br />
Place the lettuce in a wide salad bowl or serving dish and set aside.<br /><br />
Place a wok or heavy skillet over medium-high heat. When it is hot, add the oil and swirl to coat the bottom of the pan. toss in the garlic and stir-fry for 10 seconds, then add the ginger. Stir-fry over medium-high to medium heat until slightly softened and starting to turn color. </p><p>Add the meat and use your spatula to break it up so there are no lumps at all, then add the salt and stir-fry until most of the meat has changed color. Drain fat. </p><p>Add the soy sauce and vinegar and stir to blend. Add the warm water and stir to blend. <span style="font-style: italic;">(The dressing can be prepared ahead to this point and set aside for up to 20 minutes. When you are ready to proceed, bring to a boil.)</span><br /><br />
While the dressing mixture is coming to a boil, place the cornstarch in a small cup or bowl and stir in the cold water to make a smooth paste. Once the liquid is bubbling in the pan, give the cornstarch mixture a final stir, add to the pan, and stir for about 1 minute, the liquid will thicken and become smoother. Taste for salt, and add a little salt or soy sauce if you wish. </p><p>Add the sesame oil and stir once, then pour onto the lettuce. Immediately toss the salad to expose all the greens to the hot dressing. Serve immediately (or see Note).<br /><br />
Serves 4 as a salad or side dish.<br /><br />
<i>Author's note on texture:</i> If you use romaine lettuce, the salad will have good crunch as well as some wilted softer textures when you first serve it. We love the contrast. If you prefer a softer texture, either let the salad stand for 5 minutes before serving it, to give the greens more time to soften in the warm dressing, or use leaf lettuce instead of romaine.</p>Julie D.http://www.blogger.com/profile/08384291674560438678noreply@blogger.com0tag:blogger.com,1999:blog-7658417.post-11960793454526997332022-08-04T08:30:00.020-05:002023-10-26T14:07:59.591-05:00“Impossible” Ham-and-Cheese Pie<p>This is from <a href="https://www.cookscountry.com/recipes/7287-impossible-ham-and-cheese-pie" target="_blank">Cook's Country</a> and is just as easy and delicious as advertised. It's just as good reheated for breakfast as it was for dinner the night before.</p>
<p><b>“Impossible” Ham-and-Cheese Pie</b></p>
<p><i>Step 1</i></p>
<p>3 tablespoons unsalted butter, divided, 1 tablespoon softened and the other 2 tablespoons melted<br />3 tablespoons finely grated Parmesan</p>
<p>Adjust oven rack to lowest position and heat oven to 350 degrees. Grease 9-inch pie plate with softened butter, then coat plate evenly with Parmesan.
</p>
<p><i>Step 2</i>
</p>
<p>8 ounces Gruyere, shredded (2 cups) — <i>don't use pre-grated if you can avoid it. Real Gruyere is worth the trouble of grating by hand to get great flavor.<br /></i>4 ounces thickly sliced deli ham, chopped<br />4 scallions, minced</p>
<p>Combine Gruyère, ham, and scallions in bowl. Sprinkle cheese-and-ham mixture evenly in bottom of prepared pie dish. </p>
<p><i>Step 3</i></p>
<p>1/2 cup all-purpose flour (2-1/2 ounces)<br />3/4 teaspoon baking powder<br />1/2 teaspoon pepper<br />1/4 teaspoon salt<br />1 cup half-and-half<br />4 large eggs, lightly beaten<br />2 teaspoons Dijon<br />1/8 teaspoon ground nutmeg</p>
<p>Combine flour, baking powder, pepper, and salt in now-empty bowl.</p>
<p>Whisk in half-and-half, eggs, melted butter, mustard, and nutmeg until smooth. Slowly pour batter over cheese-and-ham mixture in pie dish. </p><p><i>Step 4</i></p>
<p>Bake until pie is light golden brown and filling is set, 30 to 35 minutes. Let cool on wire rack for 15 minutes. Slice into wedges. Serve warm.<br /></p>Julie D.http://www.blogger.com/profile/08384291674560438678noreply@blogger.com0tag:blogger.com,1999:blog-7658417.post-6410183425763546002022-03-10T08:30:00.001-06:002022-03-10T08:30:00.224-06:00Cheat's Souffle with Three Cheeses<p>Here's a little something that makes a truly delicious Lenten Friday meal. Serve it with rolls and a salad.</p><p>This is from Gordon Ramsay and has become a regular, especially on our meatless Fridays. It heats up really well for breakfast too! <br /><br />
<b>Cheat’s Soufflé With Three Cheeses </b> </p><p>1/2 cup flour<br />1 teaspoon sugar<br />
1 teaspoon baking powder<br />
6 eggs, beaten<br />1 cup whole milk<br />Salt and pepper<br />3/4 cup cottage cheese<br />12 ounces Monterey Jack cheese, grated<br />1/3 cup cream cheese<br /><br />
Preheat oven to 350°. Butter a 9x13" baking dish.</p><p>Mix flour, sugar, baking powder in a bowl. Make a well in the middle and add the beaten eggs, milk nand a pinch of salt and pepper.<br /><br />Stir in cottage cheese and grated cheese. Dot small lumps of cream cheese over the egg mixture and then mix in with a spoon.</p><p>Pour into the greased baking dish and bake for 30-40 minutes until golden and set all the way through.<br /></p>Julie D.http://www.blogger.com/profile/08384291674560438678noreply@blogger.com0tag:blogger.com,1999:blog-7658417.post-46407055504878587052022-03-03T08:30:00.002-06:002022-03-03T08:30:00.202-06:00Mushroom Galette<p>Meatless Fridays are here! If you're looking for something different and meatless, try this. This is from Taste of the South magazine and has a sophisticated taste and look without being difficult.</p><p><b>Mushroom Galette</b></p><p>
<i>Step 1:</i></p><p>
2 tablespoons olive oil<br />
16 ounces baby portobello mushrooms, sliced 1/4-inch thick<br />
3 cloves minced garlic<br />
3/4 teaspoon salt, divided<br />
1/4 teaspoon ground black pepper<br />
1/4 teaspoon chopped fresh thyme<br /><br />
Preheat oven to 450°. Line a baking sheet with parchment paper.<br /><br />
In a large sauté pan, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until golden brown and softened, about 10 minutes.<br /><br />
All all else. Cook until aromatic, about 1 minute more. Drain any excess moisture.<br /><br />
<i>Step 2:</i><br /><br />
1 cup whole-milk ricotta<br />
1 cup shredded Gruyére cheese, divided<br />
1/4 teaspoon salt<br />
1 piecrust, whether packaged or homemade<br />
1 large egg, lightly beaten<br /><br />
Combine ricotta, 1/2 cup Gruyére, and salt. <br /><br />
Roll piecrust into a 9" circle or unroll packaged crust. Spread 1 cup cheese mixutre onto crust in a think layer, leaving a 1-1/2-inch border. Top with mushroom mixture and reamining Gruyére; gently fold edges of dough over filling.<br /><br />
Brush dough with egg; bake until crust is golden brown and cheese is melted, about 25 minutes.<br /><br />
Let rest for at least 5 minutes before slicing.</p>Julie D.http://www.blogger.com/profile/08384291674560438678noreply@blogger.com0tag:blogger.com,1999:blog-7658417.post-18246700105769056442022-02-01T11:19:00.055-06:002022-02-01T11:19:00.261-06:00Chicken-Rice Soup with Garbanzos and Green Chile<p>This is from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison. It was easy, homey, and perfect for a cold night in Texas. It makes a huge batch and, based on my breakfast the next day, the flavor improves over time.<br /></p><p>I didn't serve it with a lot of extras but the recipe notes say you can add various extras like shredded Monterey Jack, chopped cilantro, lime juice, and avocado. Everyone said this made them think of a variation of <a href="http://hcrecipes.blogspot.com/2004/10/chicken-tortilla-soup.html" target="_blank">Chicken Tortilla Soup</a>, especially if you had the extras to add.<br /><br />My cooking notes:<br /></p><ul style="text-align: left;"><li>This was a super-thick soup. I think that next time I will try using half the rice and see what a less solid version is like. <br /></li><li>I used about 3 cups of chicken instead of the amount below, just because that is what I had on hand.</li><li>If you don't want to use rotisserie chicken: cook the chicken in the way I do for Chicken Tortilla Soup. I include it here for anyone who is interested. Simmer 1-1/2 - 2 pounds chicken thighs in 8 cups chicken stock until done. Let cool on a plate and then discard skin. Pull meat off the bone in bite sized pieces. This enriches the broth and gives good moist chicken that will stand up to the later simmering. Reserve broth and chicken.</li><li>I skipped the bay leaf</li><li>I used 1 tablespoon cumin</li><li>I used poblano chiles, skipped the roasting, and just chopped it up to add with the chicken, etc.</li><li>We served it with grated Monterey Jack (hand grated so it would melt well, not like the pre-shredded kind). The cheese added a great layer of flavor.<br /></li></ul><p><br />
<b>Chicken Rice Soup with Garbanzos and Green Chile</b><br /><br />
1/4 cup butter<br />1 large onion, chopped<br />2 cloves garlic, minced<br />1 cup uncooked rice<br />8 cups chicken stock<br />1 bay leaf<br />15 ounce can garbanzos (chickpeas), drained<br />3/4 cup chopped roasted mild green chiles<br />1 cup cubed cooked chicken<br />1 teaspoon ground cumin<br />salt and pepper<br /><br />
In a heavy sauce pan, warm the butter over low heat. When melted, add the onion and garlic. Cover the pan and cook for 5 minutes.<br /><br />
Stir in the rice and saute it briefly until the grains become opaque. Pour in the stock, add the remaining ingredients, and simmer for 25 to 30 minutes until rice is very soft. Serve hot.<br /></p>Julie D.http://www.blogger.com/profile/08384291674560438678noreply@blogger.com0tag:blogger.com,1999:blog-7658417.post-75962952918139437372022-01-24T10:56:00.004-06:002022-01-24T11:02:57.324-06:00Oven-Fried Chicken<p>I've made this so long that I no longer remember where I got it. It's easy and delicious and has become our family standard. I can't believe I haven't included it here before now. </p><p>Once you're used to the basic recipe, play around with adding a teaspoon or two of spices or spice blends. You really can't go wrong.<br /><br />
<b>OVEN-FRIED CHICKEN </b><br />
Whole chicken, cut up OR 6-8 chicken pieces as desired<br />
1 cup flour<br />
1 teaspoon salt<br />
1/4 teaspoon pepper<br />
Additional seasoning or dried herbs, if desired<br />
1/4 cup (4 tablespoons) butter, melted or room temp<br /><br />
Preheat oven to 350°. Mix the flour, salt, and pepper together and put in a bowl or shallow pan for dredging. (I use a pie pan.)<br /><br />
Dredge chicken in seasoned flour and arrange skin side up, 1 layer deep, on rimmed baking sheet. Brush butter onto skin. Bake, uncovered, 1 hour or so until fork tender and browned.<br /></p>Julie D.http://www.blogger.com/profile/08384291674560438678noreply@blogger.com2tag:blogger.com,1999:blog-7658417.post-37875338678957853392021-09-23T11:09:00.002-05:002021-09-23T11:09:26.617-05:00Classic Chess Pie<p>This is from Pie Academy by Ken Haedrich. It's a great book because he's got so many solid recipes and interesting flavor combinations. We bought it for ourselves after testing out a number of recipes.</p><p>However, you've got to keep an eye on him. For example, his basic streusel is surprisingly tasteless. His fruit pies are made with frozen fruit (which has worked out great) but you've got to keep an eye on the cooking times. For example, we have found that we need to let the fruit fully thaw to get good results, as opposed to Haedrich's "partially thaw" instructions. So if you go in ready to be flexible and adapt occasionally, it's good. </p><p>I trust Haedrich enough that I made this pie for the first time for my book club. It has a lovely lemony flavor and several people had two pieces. Naturally they wanted the recipe. So here it is, paraphrased by me.<br /></p><p><b>CLASSIC CHESS PIE</b><br /><i>8-10 servings </i></p><p>Pie crust dough for a single-crust pie (I used a half recipe of easy <a href="http://hcrecipes.blogspot.com/2004/07/its-simple-things-in-life-that-matter.html" target="_blank">Perfect Piecrust</a>) </p><p><i>Filling</i></p><p>1/2 cup (1 stick) unsalted butter, softened<br />1-1/2 cups sugar<br />3 tablespoons flour<br />1/8 teaspoon salt<br />4 large eggs, at room temperature<br />1/3 cup lemon juice<br />Grated zest of 1 lemon</p><p>Prepare pie dough. Roll into a 13-inch circle and line a 9- to 9-1/2-inch deep pie pan with it, fluting the edge. (My pie didn't need a deep dish pan. Next time I'm going to try my 9" regular pan.)</p><p>Partially prebake — Preheat oven to 375°. tear off a sheet of standard aluminum foil about 16 inches long. Prick the bottom of the shell with a fork in a lot of places. Press down on pie shell so it fits like a glove. (Haedrich then has you use beans to weight the foil. <a href="https://thepieacademy.com/the-ultimate-guide-to-blind-baking-your-pie-shell/" target="_blank">His technique is here.</a> Having read somewhere long ago that you just need to be sure the foil is pressed really hard against the crust, that is what I did and it worked out fine.)</p><p>Preheat oven to 350°. Cream butter in a large bowl with an electric mixer, gradually adding sugar about 1/4 cup at a time. Beat in the flour and salt; the mixture will be quite grainy. Beat in the eggs one at a time, beating well on medium speed after each addition. Blend in the lemon juice and zest on low speed. (The filling may look curdled. That's ok.) Place the pie shell on a baking sheet, near the oven, and carefully pour the filling into the shell, smoothing the top with a spoon.</p><p>Bake the pie, on the sheet, on the center oven rack for about 46 minutes. The pie is done when the filling is just set and no longer soupy in the middle. Give it a little nudge to check.</p><p>Transfer the pie to a rack and cool to room temperature. Refrigerate for at least 2 hours before serving. Refrigerate leftovers, covered with tented aluminum foil.<br /></p>Julie D.http://www.blogger.com/profile/08384291674560438678noreply@blogger.com0tag:blogger.com,1999:blog-7658417.post-63272989923785578012021-09-14T14:03:00.004-05:002021-09-14T14:03:47.626-05:00Cheese Pennies<p>This recipe is from <a href="https://www.kingarthurbaking.com/recipes/cheese-pennies-recipe" target="_blank">King Arthur's Flour</a> and is really easy and really a treat. Everyone loves them.</p><p>We use the lower amount of cayenne but they are really full flavored.<br /></p><p><b>CHEESE PENNIES</b></p>
<b>Ingredients</b><br /><br />
2 cups (227g) grated sharp cheddar cheese<br />
8 tablespoons (113g) unsalted butter, room temperature<br />
1-1/2 cups (180g) flour<br />
3/4 teaspoon salt<br />
1/2 teaspoon dry mustard<br />
1/8 to 1/4 teaspoon cayenne pepper, optional<br />
paprika, optional<br /><br />
<b>Instructions</b><br />
In a medium-sized mixing bowl, combine all of the ingredients except the paprika to make a cohesive dough, sprinkling in a tablespoon or so of water if the dough doesn't seem to want to come together.<br /><br />
As soon as the dough starts to come together, turn off the mixer and gather it into a rough ball.<br /><br />
Transfer it to a lightly floured work surface, and roll it into a 16" log about 1-1/2" in diameter. (We make two 8" long logs. That way one can wait in the freezer while the first is being cut into pennies. If you want to freeze the dough for a longer amount of time, just make sure to remove it from the freezer about 30 minutes before you want to slice it.)<br /><br />
Wrap the log in waxed paper or plastic wrap, and chill it in the freezer for 30 minutes.<br /><br />
Using a serrated knife, slice the log crosswise into 1/8" rounds. Place them on an ungreased or parchment-lined baking sheet, leaving only about 1/2" between them; they won't spread much as they bake. Sprinkle them with a bit of paprika if you like.<br /><br />
Bake the cheese pennies in a preheated 400° oven for 11 to 13 minutes, or until they're just beginning to brown. Remove them from the oven, and allow them to cool on the pan for several minutes before transferring them to racks to cool completely.<br /><br />
Store, well-wrapped, for up a week.<br />
Julie D.http://www.blogger.com/profile/08384291674560438678noreply@blogger.com0tag:blogger.com,1999:blog-7658417.post-1098118962681841432021-08-03T11:57:00.072-05:002022-01-24T12:24:20.109-06:00Chicken Tortilla Soup<i>Goodness gracious, I first shared this recipe in 2004. That is so long ago! In the meantime, I've made a number of time-saving changes or those that up the flavor. This soup is so simple and so delicious you've got to try it so I'm rerunning it, revised.</i><br /><br />
<b>Chicken Tortilla Soup</b><br /><br />
<b><i>Step 1:</i></b><br />
1-1/2 - 2 pounds chicken thighs<br />
6 cups chicken stock<br /><br />
Simmer the chicken thighs in the broth until done. Let cool on a plate and then discard skin. Pull meat off the bone in bite sized pieces. This enriches the broth and gives good moist chicken that will stand up to the later simmering. Reserve broth and chicken.<br /><br />
<span style="font-style: italic; font-weight: bold;">Step 2:</span><br />
2 tablespoons vegetable oil<br />
6 cloves garlic, minced<br />
1/2 cup cilantro, chopped<br />
1 onion, chopped<br />
2-3 tomatoes, chopped (app. 2 cups)<br />
<b>OR</b> instead of the above use 2 cups fresh pico de gallo from your grocery store (if your grocery store does that)<br /><br />
In a large stock pot, heat oil. Saute everything for about 10 minutes.<br /><br />
<span style="font-style: italic; font-weight: bold;">Step 3:</span><br />
2 tablespoons cumin<br />
2 tablespoons chili powder (I've also used ancho chili powder, which my husband loves in this dish)<br />
1 teaspoon salt<br />
Reserved chicken and broth from Step 1<br /><br />
Add all, return to a boil, reduce heat and simmer for 15 minutes. Serve up in big bowls to make room for accompaniments below.<br /><br />
<span style="font-style: italic; font-weight: bold;">Step 4:</span><br />
Lime wedges<br />
Shredded Monterey Jack<br />
Sour Cream<br />
Tortilla chips<br /><br />
Crumble some tortilla chips in the bottom of the bowl (or let each person add their own at the table), ladle soup over them. Serve with accompaniments.Julie D.http://www.blogger.com/profile/08384291674560438678noreply@blogger.com1tag:blogger.com,1999:blog-7658417.post-18348659889507588172021-06-18T08:30:00.000-05:002021-06-18T08:30:00.228-05:00Gochujang Chicken and TortelliniThis is from <a href="https://www.cookscountry.com/recipes/13931-gochujang-chicken-and-tortellini" target="_blank">Cook's Country</a> and is a quick meal which totally surprises the palate. I myself couldn't imagine the final dish, coupling as it does the unlikely combination of cheese tortellini with Korean chile paste. And some honey. And some fontina cheese.<br /><br />
But it works. In fact, it works so well that my husband, who usually forgets leftovers are in the fridge, ate it all up in three days running.<br /><br />
NOTE: We did wind up using the Korean sauce instead of the paste just because that's what we could fine. It was tasty but the juice was runny. Having since found the paste we are eager to try it again because a clingier sauce would be very good.<br /><br />
<b>Gochujang Chicken and Tortellini</b><br /><br />
8 ounces dried cheese tortellini<br />
1-1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 3/4-inch pieces<br />
1/4 cup honey<br />
3 tablespoons gochujang paste (not the sauce)<br />
3 tablespoons soy sauce<br />
1 tablespoon toasted sesame oil<br />
2 garlic cloves, minced<br />
2 teaspoons grated fresh ginger<br />
8 ounces fontina cheese, shredded (2 cups)<br />
2 scallions, sliced thin on bias<br /><br />
Adjust oven rack 8 inches from broiler element and heat broiler. Bring 2 quarts water to boil in large saucepan over high heat. Add pasta and cook until tender. Drain and return to saucepan.<br /><br />
Meanwhile, combine chicken, honey, gochujang, soy sauce, oil, garlic, and ginger in 12-inch broiler-safe skillet. Cover and cook over medium-high heat, stirring occasionally, until chicken is cooked through, 10 to 15 minutes.<br /><br />
Off heat, stir in tortellini. Sprinkle with fontina. Broil until cheese is melted and just beginning to bubble, 2 to 5 minutes. Sprinkle with scallions and serve.Julie D.http://www.blogger.com/profile/08384291674560438678noreply@blogger.com0tag:blogger.com,1999:blog-7658417.post-80172422868188356572021-03-05T13:45:00.003-06:002021-03-05T13:45:48.317-06:00Broccoli-Cheddar Rice CasseroleFrom<a href="https://www.tasteofthesouthmagazine.com/broccoli-cheddar-rice-casserole/" target="_blank"> Taste of the South</a> magazine comes this delicious meatless casserole. It was surprisingly satisfying for such a simple recipe.<br /><br />
<b>Broccoli-Cheddar Rice Casserole
</b> <br /><br />
<i>Makes 4 to 6 Servings</i><br /><br>
Ingredients<br /><br />
2 cups water
1 cup long-grain rice, rinsed (OR 3 cups cooked rice, room temp)<br />
5 tablespoons unsalted butter, divided<br />
1 (8-ounce) package cremini mushrooms, sliced<br />
4 cups broccoli florets<br />
3 tablespoons all-purpose flour<br />
2 cups whole milk<br />
1½ teaspoons kosher salt<br />
½ teaspoon garlic powder<br />
½ teaspoon onion powder<br />
4 ounces cream cheese, room temperature<br />
2½ cups shredded Cheddar cheese, divided<br />
¼ cup finely crushed buttery round crackers<br /><br />
<i>Instructions</i><br /><br />
Preheat oven to 350°. Spray an 11×8-inch baking dish with cooking spray.<br /><br />
In a 3-quart Dutch oven, bring 2 cups water to a boil over high heat. Add rice, stirring for 20 seconds. Cover and reduce heat to low. Cook, without stirring, until moisture is completely absorbed and rice is tender, 22 to 25 minutes. Remove from heat and fluff rice with a fork.<br /><br />
Meanwhile, in a 12-inch skillet, melt 2 tablespoons butter over medium heat. Add mushrooms; cook, stirring occasionally, until tender and moisture is released, 5 to 7 minutes. Add broccoli and cook 3 minutes more. Remove vegetables from skillet and place in a large bowl.<br /><br />
In same skillet, melt remaining 3 tablespoons butter. Add flour; cook, stirring constantly, until flour is fragrant, about 2 minutes. Slowly whisk in milk, salt, garlic powder, and onion powder. Cook, stirring constantly, until milk thickens, 10 to 15 minutes.<br /><br />
Remove from heat and slowly whisk in cream cheese until completely incorporated. Whisk in 2 cups Cheddar cheese, a small handful at a time, until completely incorporated. Pour cheese sauce over vegetable mixture. Add rice and stir to combine. Pour rice mixture into prepared baking dish. Sprinkle with remaining ½ cup Cheddar cheese.<br /><br />
Cover and bake until casserole is bubbling, 25 to 30 minutes. Uncover and increase oven temperature to broil. Sprinkle casserole with crushed crackers. Broil until cheese and crackers begin to brown, 3 to 5 minutes.
Julie D.http://www.blogger.com/profile/08384291674560438678noreply@blogger.com0