Baked Stuffed Eggplant

A delicious recipe, and easy to make. Glenna's recipe for the Chimichirri sauce (following post) also works wonders.






3 (1/2-pound) eggplants
1 teaspoon salt, plus 1 teaspoon
1 tablespoon olive oil, plus 3 tablespoons
2 cups chopped onion
2 garlic cloves, minced
1 pound lean ground lamb
1/3 cup minced fresh parsley leaves
3 tablespoons minced fresh mint leaves
3 plum tomatoes, halved lengthwise, seeded, and cut into julienne strips
1 cup crumbled feta cheese

Halve 2 of the eggplants lengthwise, score their pulp deeply with a sharp knife, being careful not to pierce the skins, and with a grapefruit knife scoop or tablespoon, scoop out the pulp, reserving it and leaving 1/2-inch-thick shells.

Sprinkle the shells with 1 teaspoon salt and invert them on paper towels to drain for 15 to 30 minutes. Cut the reserved pulp and the remaining whole eggplant into 1/2-inch pieces, in a colander toss the pieces with the remaining salt, and let them drain for 15 to 30 minutes.

Rinse and pat the shells dry with paper towels, brush them with 1 tablespoon of the oil, and broil them on the rack of a broiler pan, skin side down, under a preheated broiler about 4 inches from the heat until they are tender, about 5 minutes.

In a skillet, heat the remaining 3 tablespoons oil over moderately high heat until it is hot but not smoking. Saute the onion and the garlic until translucent. Add the ground lamb and the eggplant pieces stirring, until meat loses all color and eggplant is tender.

Remove the skillet from the heat, stir in the parsley, mint, tomatoes, feta, and salt and pepper to taste, and divide the filling among the shells, mounding it. Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes, or until the filling is bubbling and golden.

STEAK WITH CHIMICHURRI SAUCE

In a quest to find something different in flavor and foodie excitement, I was fortunate to discover this exquisite recipe by Glenna and Gene. I thought - well - it's 'interesting' but I wasn't sure it would work for me and my spouse's birthday party. WOW!! Was I ever wrong. This is one of the most exciting dishes I have eaten in years. Be sure to visit Glenna's web site www.afridgefulloffood.typepad.com - (Glenna's site is at the right - "Food Fit For Royalty") you will be pleasantly surprised. The left photo is Glenna's Chimichurri sauce over lamb chops; the right photo is Chimichurri over steak.


Chimichurri is a thick herb sauce that in Argentina is typically served with steak. The first column (bold) contain the quantities for a doubled recipe; the second column contains the normal quantities for one recipe.

3 1-1/2 lb trimmed flank steak (We used sirloin steak)
3 1 1/2 teaspoons kosher salt
1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground coriander
½ 1/4 teaspoon black pepper
2 1 large garlic clove
3 1-1/2 cups fresh cilantro
3 1-1/2 cups fresh flat-leaf parsley
½ 1/4 cup distilled white vinegar
2/3 1/3 cup olive oil
½ 1/4 teaspoon cayenne

Preheat broiler.

Pat steak dry. Stir together 2 teaspoons salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan or on a char-broiler about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes.

Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1 teaspoon salt, then pulse until herbs are finely chopped. Holding a knife at a 45-degree angle (bias), slice the steak thinly. Serve topped with sauce.

Bruschetta with Diced tomato and Globe basil

This recipe is from one of my very dearest friends in CT. Thanks Harriet. This is THE best!! For a light dinner or a snack. For a light dinner, use the whole loaf cut lengthwise. For a snack, do individual thick slices.


1 Large crusty loaf of Italian or French bread

2-4 large garlic cloves minced
3 medium-sized tomatoes diced to ¼ inch
1 Bunch of (1/2 cup) globe basil chopped
½ Cup quality olive oil
¼ Cup Romano, Asiago or Parmesan cheese grated
Garlic Salt and pepper

2 Cups mozzarella cheese

Slice bread in half lengthwise. Combine the next six ingredients in a large bowl. Spread on bread. Top with 2 Cups mozzarella cheese. Bake 20-minutes at 320F. until cheese sizzles.

We made this recently and added oven roasted B/S chicken breast 1/2" dice; it was awesome!! You can add just about anything you like - sausage, pepperoni - and what you get is a French bread pizza. One major recommendation is to use mozzarella cheese sliced from a block as opposed to the pre-packaged shredded. You'll get a much more flavorful meal. If there are any bruschetta slices left over, they freeze beautifully for another meal or snack, but I seriously doubt there will be leftovers. This is the last meal that I had the privilege of sharing with Alan and Harriet. Alan has since gone to the Lord.

Cheesecake With Chocolate Graham Cracker Crust

There is nothing that beats a well-tuned cheesecake for dessert. This recipe will have you kicking up your heels, and wondering why you haven't tried making a cheesecake before now!!



Crust:

1 Package of graham crackers (there are normally three packets in a box)
3/4 stick butter melted
1/2 cup sugar
2 TBS Bakers unsweetened chocolate powder

Crush the graham crackers finely. You can get this result easily by first crushing by hand in the sealed packet as best you can, then adding them to the bowl of a food processor with the steel blade and run it until you have very fine crumbs. In a separate bowl, add the crumbs, sugar, chocolate, add the melted butter. Mix well.

NOTE: A dash of ground cardaman and or cinnamon to the crust will add a unique taste.

Pour the crumb mixture in a 9" springform pan. Press crumbs along bottom (and sides -optional) so it is firmly packed.

Bake at 375F. for 8-minutes. Remove from oven and let completely cool.


Cheesecake Filling

4 eight oz. packages cream cheese room temperature
1-1/3 cups sugar
5 eggs room temperature
1 teaspoon vanilla
1 1/2 tsp Hazelnut syrup (Optional)
1-1/2 teaspoon lemon, lime, or orange zest (optional)
2 Tablespoons heavy cream
2-2/3 Tablespoons AP Flour

Using the paddle attachment in a stand mixer, beat cream cheese until creamy and smooth. Add sugar, mix. Add eggs, mix slowly 1 egg at a time. Scrape sides of the bowl between each egg addition. Add flavorings and heavy cream; mix well. Add flour and mix slowly until well blended; but do not over beat once added. Pour mixture into pre-baked crust.

Bake in preheated 325F. oven in a water bath, 1 hour and 30 minutes. When finished baking, the middle 1" or 2" will still be wobbly. Turn off oven, leaving cake inside with oven door wedged open about 1 inch. Let sit in there for an additional 1 hr. This will complete the baking cycle. Remove from oven, set on wire rack, loosen outer ring but do not remove the ring. Let cool, then refrigerate for several hours (six or more) or overnight. Remove the ring.

Serve topped with your favorite sliced fruit, and/or chocolate whipped cream.

Hint:

If you want a perfect cheesecake with NO cracks on the top, cover the outside of the springform pan bottom with aluminum foil and place the foil-bottomed springform in a pan of hot water before baking. The steam from the water eliminates cracks in the cake. Be sure there is room (an inch or so) between the foil covered springform pan and the sides of the pan of water it has been placed in for baking. The water should come up about 1/2 to 2/3 of the way of the springform pan.

Also, if you want a perfectly white top to the cheesecake, cover loosely with a piece of aluminum foil AFTER the initial 45-minutes baking time; leave the foil on for the remainder of the baking time.

KFC Cole Slaw

This is the real thing. Delicious. :-)

Ingredients

8 Cups Cabbage Finely Chopped
¼ Cup Carrots Shredded
2 TBS Onion Minced
1/4 cup cucumber diced (optional)
1/3 Cup Sugar
½ Tsp Salt
1/8 Tsp Pepper
¼ Cup Milk
½ Cup Real Mayo
¼ Cup Buttermilk
1 ½ TBS White Vinegar
2 ½ TBS Lemon Juice

Instructions

Chop/shred cabbage, carrots, and cucumber into pieces the size of rice

Combine sugar, salt, pepper, milk, mayo, buttermilk, vinegar, and lemon juice in a separate bowl. Add the cabbage, carrots, cucumber and onion; mix well. Cover and refrigerate for at least 2-4 hours

English Lemon Shortbread Scones

Brian Wood is a frequent and prolific contributor to the King Arthur Baking Circle. His recipes have always proven reliable, consistent, and delicious. To find more of Brian's recipes, and more - visit the Circle, http://www.bakingcircle.com and find thousands of recipes from many of the loyal members and contributors, as well as many wonderful recipes by King Arthur personnel.

Lemon is a flavorful complement to this traditional buttery shortbread recipe that is remarkably easy to make.

Preparation time: 15 min Baking time: 30 min Standing time: 30 min
Yield: 5 dozen cookies

Shortbread Ingredients:

2 cups butter, softened
1 cup sugar
1/4 cup lemon juice
4 tsp freshly grated lemon peel
4 1/2 cups all-purpose flour

Glaze Ingredients:
1 cup powdered sugar
2 tbsp butter, softened
2 tbsp lemon juice

Garnish Ingredients:
1 tbsp freshly grated lemon peel

Heat oven to 350°F. Combine all shortbread ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add flour. Beat until mixture resembles coarse crumbs.
Press dough evenly into lightly greased 15x10x1 jelly-roll pan. Bake for 30 to 35 minutes or until light golden brown. Cool completely.

Combine all glaze ingredients in small bowl with wire whisk until smooth. Spread thin layer of glaze over cooled shortbread; sprinkle with 1 tablespoon lemon peel, if desired. Let stand 30 minutes to set. Cut into 2-1/2 x 1-inch strips.

Another of Brian's wonderful recipes:

Blueberry-Pecan Muffins

1 3/4 cups all purpose flour
1/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt3/4 cup milk
1/3 cup cooking oil
1 egg, well beaten
1 tsp vanilla
1 cup fresh or frozen blueberries thawed and drained
1 cup chopped pecans
1 tsp grated lemon peel
1/2 tsp fresh grated nutmeg
4 Tbsp sugar
Dipping sugar
Melted butter

Mix together by hand the flour, sugar, baking powder, and salt in large mixing bowl. Combine the milk, vanilla, egg together and then add all at once to dry ingredients until moistened. Do not over mix. Gently mix the 4 tablespoons sugar, drained berries, lemon peel and pecans together. Fold the berry mixture lightly into the batter. Fill greased and dusted muffin pans half full. Bake for 20 minutes at 400 F or until done. While muffins are still warm, dip the tops in melted butter, then in the sugar.

Seasoned Skewers

One of the most innovative roasting, BBQing, and flavoring aids I’ve seen in a number of years is Callison’s Seasoned Skewers. They come in six different flavors: Thai Coconut Lime, Citrus Rosemary, Indian Mango Curry, Honey Bourbon, Mexican Fiesta, and Garlic Herb.

Callison & Sons is a family-owned supplier of botanical oils and flavors that has been responsible for putting the “mint” flavoring into chewing gum since 1903.

Barbecue, that very American way of flavoring and grilling meats has its history in the Native American Indian populations. Spanish explorers observed the Cherokees and Creek Indians of the Carolinas using crude wooden racks to smoke or dry fish, birds and meats. As they grew accustomed to the idea, the Spanish added beef and pork as meat components.

BBQ in the U.S. has many regional variations and traditions. Traditionally, the flavor has been added by either the material burned in the fire (woods, charcoal, etc.) or by rubs or marinades placed on top of the food. The problem with all of these methods is the need to use large amounts of flavoring material or having to prepare the meat hours or even days ahead to get the flavor fully infused into the meat.

Most seasoning forms use the outside of the food to adhere to, and then fall off during cooking or eating. Adding seasoning inside the food adds more flavor. These Seasoned Skewers are available in packages of 10 sticks.

Many foods, not just meats, can be flavored with this product: chicken, shrimp, halibut, zucchini, mushrooms, tiny red potatoes fruit, shrimp and turkey, and they are 100 percent natural. And one of the nicest things about them is that the sticks season from the INSIDE, out.

Seasoned Skewers started with a simple, but revolutionary, idea: what if we added flavor to our food from the inside out? In a world of marinades, sauces and rubs, flavor just doesn’t make it all the way inside. But what if the sweet tang of your barbecue chicken actually got past the skin? Imagine the center of your roast having the same garlic herb taste as the crust.

Seasoned Skewers to the rescue. The skewers are made from untreated, Maine wood and steeped in all-natural oils. So all you have to do is skewer your food, and it gets infused with flavor. The skewers do the work and your food tastes delicious-inside and out. It’s fast. It’s convenient. And, yes, it really works.

If you would like to learn more about the ‘Sticks’ and where to get them, visit the web site at http://www.seasonedskewers.com/ They have some great recipes there as well.

Here's two of their exciting recipes.

Garlic and Herb Roasted Lamb Rack

Makes 4 servings

4 Callisons Mediterranean Garlic and Herb Seasoned Skewers
or other Seasoned Skewer of your choice
2 Frenched lamb racks (about 2 1/2 pounds total)
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper

There should be only a thin layer of fat over the meaty side of the racks; if too thick, trim fat carefully with a sharp knife.

Dry lamb well with paper towels. Skewer each rack lengthwise through the meaty portion with 2 skewers. Space the skewers so that there is maximum flavor infusion. Let sit at room temperature for at least 30 minutes or refrigerated overnight.

Preheat oven to 450°F.

In a shallow roasting pan, set the lamb racks with flat bony side down with meaty side up. Rub lamb with olive oil and then season meat on all sides with the salt and pepper. Roast for about 20 minutes, to 135 – 140°F internal temperature (medium-rare), or to the doneness you like. Let rest a couple of minutes before removing the skewers and before carving or serving. Carve into chops, cutting between bones.

Serve 3 to 4 chops per person. Serve with pan juices.
-----------------------------------------------------------------------------

Seasoned Roasted Pork Loin with Pears & Onions

Makes 6 – 8 servings

4 Callisons Indian Mango Curry Seasoned Skewers
1 boneless pork top loin roast (about 2 1/2 pounds)
1 tablespoon olive oil
2 teaspoons kosher salt

Pears & Onions
1 1/2 tablespoons olive oil
3 tablespoons cider vinegar
1/4 teaspoon kosher salt
4 medium pears, unpeeled, cut lengthwise into eighths and cored
1 small onion, cut into 1″ dice
2 tablespoons chopped parsley or minced fresh chives

Pat the pork roast dry with paper towels, and insert the skewers through the meat lengthwise, spacing the skewers evenly apart for maximum flavor infusion.

Let sit at room temperature for at least 30 minutes or refrigerated overnight.

Preheat oven to 375°F.

Smear the pork on all sides with the olive oil and season on all sides. Set the roast on a sided baking sheet pan.

To make the Pears & Onions: In a large bowl, whisk the oil, vinegar, and salt. Mix in the pears and onions, coating well.

Distribute the pears and onions around the pork and drizzle the liquid over the pears and onions. Roast for about 40 – 50 minutes, or until the pork reaches an internal temperature of 160°F and the pears and onions are tender.

Transfer the roast to a platter to rest for 10 minutes before carving. Remove skewers before carving or serving.

With a spoon, move the pears and onions around in the baking pan to coat them with pan juices and toss with parsley or chives. Serve the pork, sliced, with the pears, onions, and juice spooned over it.


Recipes have been created by Chef Kathy Casey

Recipe from www.SeasonedSkewers.com

Chocolate-Banana Coffee Cake

Deliciously different, and easy to build






Ingredients

3/4 cup sugar
1/2 cup softened butter
3-4 mashed ripe bananas
1 TBS Hazelnut syrup
1/2 cup sour cream
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Filling

1 cup chopped walnuts
1/4 cup packed brown sugar
2 Tablespoons melted butter
1 teaspoon ground cinnamon
1 cup semi-sweet chocolate chips

Mix all filling ingredients together and set aside.

Beat sugar and butter in large bowl until fluffy. Stir in bananas, sour cream, hazelnut syrup, and eggs. Stir in flour, baking soda and salt. Spoon half the batter into 9 x 13-inch greased pan. Sprinkle with half the filling. Spread remaining batter over filling. Sprinkle with remaining filling. Bake at 375 degrees for 45 minutes or until browned on top and knife or metal skewer comes out clean when inserted into center.

This is absolutely superb served with a large dollop of hazelnut whipped cream.

Hazelnut Whipped Cream

For each cup of heavy cream:

1 Cup Whipping/Heavy Cream
1/4 Cup Granulated Sugar
1-1/2 tsp Hazelnut Syrup
1 tsp unflavored gelatin
3-4 TBS water


Sprinkle 1 teaspoon unflavored gelatin over 3 tablespoons cold water and let stand until gelatin is softened. Slightly heat till the gelatin completely dissolves. Cool, but do not let it set.

Beat the cream, sugar and hazelnut syrup until slightly thickened. While beating more slowly, gradually add the gelatin to the whipped cream, then whip at high speed until stiff.

TIP: Place the bowl and the beaters or whip you will be using for the whipped cream in the freezer for 30-minutes or longer before starting to whip the cream. Cover the whipped cream bowl with plastic wrap and refrigerate immediately until you are ready for it.

Tuna Noodle/Macaroni Casserole

A super quick meal for a meatless day.

Ingredients:

1 can Cream of Celery Soup
1/2 cup milk
1 cup cooked peas
2 tbsp. chopped pimiento
2 6 Oz. cans tuna, drained and flaked
2 cups hot cooked medium egg noodles
2 tbsp. dry bread crumbs
1 tbsp. butter melted

Directions:

PREHEAT oven to 400°F.
Mix soup, milk, peas, pimiento, tuna and noodles in 1 1/2-qt. baking dish.
BAKE for 20 miutes or until hot. Stir.

MIX bread crumbs with melted butter. Sprinkle on top. Bake 5 min.

Serve with your favorite vegetables as a side.

Lemon-Lime Pie with Banana Whipped Cream

When I was a pre-teenager, I absolutely hated lemon-lime - of ANY kind. How our tastes change as we mature. This pie is the epitome of lemon-lime ANYTHING!! It's fairly easy to make, but a little time consuming. The end result is beyond description.


Lemon-Lime Pie Filling Ingredients:

1/3 cup sugar
2 tablespoons cornstarch (or Tapioca Powder)
1/8 teaspoon salt
2 cups milk
2 egg yolks, well beaten
2 tablespoons softened butter
2 Lemon Myrtle Leaves
2 Lime Kaffir leaves

Procedure:

Blend sugar, cornstarch and salt in 2-quart saucepan. Combine milk and yolks, and gradually stir into sugar mixture. Add leaves and simmer for 10-minutes on very low heat. After 10-minutes, remove leaves. Cook over medium heat, stirring constantly, until mixture thickens and boils. Set aside. Once pudding boils, stir for 1 minute, remove from heat, and stir in butter. Cover tightly and put in refrigerator until it solidifies.

Make your favorite graham cracker pie crust. Bake until done. Let cool. Spread pie filling over the cooled crust; cover and refrigerate.

Banana Whipped Cream

For each cup of heavy cream:

Sprinkle 1-1/2 teaspoons unflavored gelatin over 3-5 tablespoons cold water and let stand until gelatin is softened. Slightly heat till the gelatin completely dissolves. Cool, but do not let it set. Beat the cream, granulated sugar and 1/2 small overripe banana until slightly thickened. While beating a little more slowly, gradually add the gelatin to the whipped cream. Whip at high speed until stiff. Refrigerate for several hours.

Be sure to refrigerate the bowl and beater(s) for at least 30 minutes. The cream must be cold when beaten. Do not overbeat.

Milk Chocolate Cake

This is a light textured, light chocolate cake that chocolate lovers will enjoy. The filling can be of your choice, as can the icing. If you like the flavor of a 'light' chocolate, I suggest either a vanilla or rum pudding filling, and a butternut icing.

INGREDIENTS:

2 cups flour
2 cups sugar
1/4 cup baking cocoa
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 cup whole milk
1/2 cup oil
2 tsp. vanilla
1 cup boiling water

PREPARATION:

Preheat oven to 350 degrees. Grease and dust two 9" layer cake pans. Set aside.

In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Stir with wire whisk until well mixed.Add eggs, milk, oil, and vanilla and beat well with wire whisk or mixer until combined, about 2 minutes. While beating, heat water in microwave oven to boiling. Stir boiling water into cake batter.

This is a VERY thin batter, so fear not. Pour the thin batter into the two prepared cake pans. Bake at 350 degrees F for 30-35 minutes or until cake pulls away from sides of pan, top springs back when lightly touched, and a toothpick inserted in center comes out clean. Cool for 5-10 minutes, then remove from pans and cool completely on wire racks.


Home

Banana-Peach Cobbler

Frozen peaches are easier to use here - and less work - than fresh.

Batter
1/2 cup melted butter
1 cup flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup room temperature milk
1 room temperature egg

Filling

1 large can sliced peaches (or frozen) and drained
1 banana - 1/4 inch sliced
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Instructions:

1. Melt butter in a 9 x 13 inch pan.
2. Mix together flour, sugar, baking powder& salt.
3. Stir in milk and egg.
4. Pour evenly over melted butter.
5. Combine peaches and banana, sugar and spices and spread over batter-DO NOT STIR!
6. Bake 30-40 minutes at 350 degrees until batter rises and is golden brown.


Spoon into individual dishes, and serve warm or cold with ice cream or whipped cream, Or both :-)
Home

Sole Florentine

Sole is a very mild, sweet salt water fish. The lemon/cucumber sauce(*Below) adds a wonderful dimension to this dish. Serve with baked potato and steamed asparagus.

4 tsp. butter
1/2 cup onion, chopped
Pinch of rosemary crushed or powdered
8 ounces frozen chopped spinach (optional)
1/2 cup chopped almonds
2 tsp. lemon juice
1 lb. Sole fillets
toothpicks
2/3 cup lemon/cucumber white sauce
2 Tbs. plus 2 tsp. water
Sprinkling of smoked paprika

Preheat oven to 350F. Melt butter in a saucepan over medium heat. Saute onions and rosemary 4-5 minutes until onions are tender. Add next 4 ingredients. Heat 5 minutes, stirring occasionally. Let cool. Place 1/4 cup mixture on each fish fillet. Roll up and secure with toothpicks. Arrange fish rolls in a shallow buttered baking dish. Bake 20 minutes. Combine soup and water in a bowl. Pour white sauce over baked fish. Bake another 15 minutes, or until heated through. Sprinkle with paprika and serve.

Lemon-Cucumber Sauce

3 TBS Butter
3 TBS Flour
1/2 Medium Cucumber – Peeled and sliced in ½” thick slices
1 Cup Chicken Broth
1-1 ½ Cups milk or cream
2 Large Lemon Myrtle Leaves

Make the white sauce (roux) by melting the butter. Remove from heat. Whisk in the flour. Add the milk, cream, and chicken broth. Place on medium flame until it starts to bubble; turn to very low. Add cucumber slices and the lemon myrtle leaves. Simmer on very LOW HEAT UNTIL THE CUCUMBER FALLS APART. Blend into the sauce for a smoother sauce, or leave the chunks.

Home

Rum Pudding-Cake Filling

This recipe is hard to beat for a devil's food cake filling. Topped with whipped cream or raspberries - or both, it is a superb dessert.




Ingredients:

2 Tablespoons unflavored gelatin
1/2 cup cold water
1 cup boiling water
2 cups whipping cream
1/3 cup white or golden rum
1/2 cup powdered sugar (granulated for a sweeter filling)
1 teaspoon vanilla

Dissolve gelatin in cold then add hot water; cool until partially set. Whip cream, then add to gelatin with sugar, rum and vanilla. Lete cool in a large bowl. Refrigerate. When ready to use, coat the bottom cake layer. Place second layer on top, then frost top layer and sides of the cake with rich, fudge icing.

Home

French Coconut Pie

I don't know of too many people who do NOT like coconut in one form or another. This pie is quick to make and is a wonderful way to finish off a meal - especially with a cup of breshly brewed hazelnut coffee. Permission was given to me by the author - creator to publish this recipe; she is an encyclopedia of cooking and baking knowledge on the King Arthur Baking Circle, as well as being a mainstay to the message board, and the question and answer point person if you ever have inquiries about cooking and baking or equipment/ingredient resources.

Ingredients:

• 3 eggs, beaten
• 1 1/2 cups white sugar
• 1 stick butter, melted
• 1 Tbsp. vinegar
• 3 cups coconut

Instructions:

Combine well, and pour ingredients into unbaked pie shell. Bake at 350 degrees until firm...about 1 hour. This is much like pecan pie.

An extra addition - a topping - for this pie that goes really well is an ALMOND praline.

Almond Praline Crunch:

3/4 cup Butter
1/2 cup Sugar
1 cup coarsely chopped and toasted almonds.

Stir all together in a heavy duty pan until the sugar is completely dissolved and the mixture comes to a boil. Remove from heat. Once the mixture solidifies and cools, remove from the pan and place the chunks between several folds of waxed paper and break it up with a heavy rolling pin (marble works the best) and crush the chunks into very small pieces. Sprinkle over pie before serving. If you REALLY want more calories and want to be decadent, a few dollops of whipped cream on top is delicious.

Posted by Il Fornaio (The Baker) at 9:57 AM 1 comments
Home

Easy Enchiladas

A delicious meal in no time flat!!






2 Lbs shredded beef
1 TBS Chili Powder
4 Garlic buds crushed and finely diced
½ Large Onion Chopped
2 tsp Cumin
1 Cup Taco Sauce
1 Cup Sliced Black Olives
1 Can (16 Oz.) Refried Beans
1 Cup Corn Niblets (Optional)
2 Cans Green Enchilada Sauce
1 ½-2 Cups Shredded Cheddar Cheese

Cook beef in crock pot overnight on low. Cool and shred coarsely in food processor; remove to large bowl. In a separate pan, sauté the garlic and onion. To the bowl with the shredded beef, add onion and garlic, refried beans, chili powder, cumin, taco sauce, corn and olives. Mix well so all is blended.

In a heatproof casserole dish, pour one (1) can of the enchilada sauce. Place meat filling in the center of a tortilla, then roll up and arrange in dish. Pour remaining can of enchilada sauce over the rolled up tortillas. Sprinkle the shredded cheese over the filled tortillas. Bake in a preheated 375F. oven for 20-25 minutes.

Serve as is, or with chopped tomatoes, shredded lettuce, sour cream, and guacamole.

Home

Lemon Myrtle/Banana White Sauce

3 TBS Butter
3 TBS Flour
1 Medium banana mashed
1 Cup Chicken Broth
¼ Cup Slivered almonds
¼ Cup shredded coconut
1-1 ½ Cups milk or cream
1 Lemon Myrtle Leaf
¼ tsp curry
½ tsp Accent
1 Dash of Angostura Bitters


Sautee mashed banana in melted butter on medium heat. Remove from heat and whisk in flour. Add all remaining ingredients. Return to low heat whisking constantly. Keep on low heat until thickened and the flavors develop.

Serve this over boneless/skinless chicken with orzo or Jasmine rice pilaf.

Home

RICE AND CHICKEN PILAF WITH DRIED CRANBERRIES AND TOASTED ALMONDS

Quick, easy, and delicious.

1-2 tablespoons olive oil
1 onion, cut into 1/4-inch-thick wedges
12 ounces skinless boneless chicken, cut into 1/4-inch-wide strips
1 garlic clove, minced
1 1/2 cups Basmati rice or medium-grain white rice (Orzo works too)
1/4 cup dried cranberries
2 cinnamon sticks, broken in half
4 cups chicken broth
2 tablespoons sliced almonds, toasted

Heat oil in heavy large deep skillet (preferably nonstick) over medium-high heat. Add onion and sauté until golden, about 5 minutes. Sprinkle chicken with salt and pepper. Add chicken and garlic to skillet; sauté until chicken is no longer pink, about 4-6 minutes. Stir in rice, cranberries, and cinnamon sticks. Add broth and bring to boil. Reduce heat to low; cover and cook until rice is tender and most liquid is absorbed, about 20 minutes. Season with salt and pepper. Transfer to bowl. Discard cinnamon sticks. Sprinkle with toasted almonds.

Home

Triple Chocolate Cream Pie

This recipe originated from Cooks Illustrated. I hope they don't mind me posting this recipe, but if you are chocoholics like we are, they will want to get it out to the entire civilized world. I claim absolutely NO creativity here. This pie will give you a buzz like you've never had before. There's a few back-and-forth steps in making it, and it can be a little confusing. When you taste the final result, however, you'll never remember all the steps. It is wonderful as a stand alone dessert, and especially good with a demitasse of espresso.

Two kinds of chocolate and Oreo cookies are used to produce a pie with rich chocolate flavor, and an easy-to-slice crust. We wanted a super rich and decadent creamy pie, with a well-balanced chocolate flavor somewhere between a milkshake and a melted candy bar, and a delicious, easy-to-slice crust.

A combination of semisweet and unsweetened chocolate produced the ultimate rounded, intense chocolate flavor. The custard texture depends upon carefully pouring the egg yolk mixture into simmering half-and-half, then whisking in cold butter.

Pulverized Oreos (regular or the double chocolate ones) and a bit of melted butter afford the tastiest, most tender, sliceable crumb crust.

Chocolate Cream PieFor the best chocolate flavor and texture, I recommend either Callebaut semisweet and unsweetened chocolates, Hershey's Special Dark and Hershey's unsweetened chocolates, or Ghiradelli semi-sweet chocolate and Bakers unsweetened chocolate. Do not combine the yolks and sugar in advance of making the filling--the sugar will begin to denature the yolks, and the finished cream will be pitted. Makes a 9-inch pie.

Chocolate Cookie Crumb Crust

16 - 18 Oreo cookies (with filling), broken into rough pieces, about 2 1/2 cups
2 TBS butter , melted and cooled

Chocolate Cream Filling

2 1/2 cups half-and-half
pinch table salt
1/3 cup granulated sugar
2 TBS cornstarch
6 Large egg yolks at room temperature, (protein strands attached to yolk) removed
6 tablespoons butter (cold), cut into 6 pieces
6 ounces semisweet chocolate or bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate finely chopped
1 teaspoon vanilla extract

Whipped Cream Topping

1 1/2 cups heavy cream (cold)
1/4 Cup granulated sugar
2 tsp vanilla extract

(For an added dimension, add 1-1/2 tsp cinnamon. It REALLY enhances the chocolate)

1. For the Crust: Adjust oven rack to middle position and heat oven to 350 degrees. In bowl of food processor fitted with steel blade, process cookies with 15 one-second pulses, then let machine run until crumbs are uniformly fine, about 15 seconds. (Alternatively, place cookies in large zipper-lock plastic bag and crush with rolling pin.) Transfer the crumbs to a medium bowl, drizzle with butter, and use fingers or a wooden spoon to combine until butter is evenly distributed.

2. Pour crumbs into 9-inch pie plate. Press crumbs evenly onto bottom and up sides of pie plate. Refrigerate lined pie plate 20 minutes or more to firm crumbs, then bake until crumbs are fragrant and set, about 10 minutes. Cool on wire rack while preparing filling.

3. For the Filling: Bring half-and-half, salt, and about 3 tablespoons sugar to simmer in medium saucepan over medium-high heat, stirring occasionally with wooden spoon to dissolve sugar. Stir together remaining sugar and cornstarch in small bowl, then sprinkle over yolks and whisk, scraping down sides of bowl, if necessary, until mixture is glossy and sugar has begun to dissolve, about 1 minute. Whisk yolks thoroughly in medium bowl until slightly thickened, about 30 seconds. When half-and-half reaches full simmer, drizzle about 1/2 cup hot half-and-half over yolks, whisking constantly to temper; then whisk egg yolk mixture into simmering half-and-half (mixture should thicken in about 30 seconds). Return to simmer, whisking constantly, until 3 or 4 bubbles burst on the surface and mixture is thickened and glossy, about 15 seconds longer.

4. Remove to a cool burner. Whisk in butter until incorporated; add chocolates and whisk until melted, scraping pan bottom to fully incorporate. Stir in vanilla, then immediately pour filling into baked and cooled crust. Press plastic wrap directly on surface of filling and refrigerate pie until filling is cold and firm, about 3 hours. (The plastic wrap will stick at first, but then release once solidified.)

5. Just before serving, beat cream, sugar, Cinnamon, and vanilla in bowl of standing mixer on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave a trail, about 30 seconds more. Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume and forms soft peaks, about 20 seconds. Spread or pipe whipped cream over chilled pie filling.

NOTE: If you are not confident in getting a stiff whipped cream, dissolve a tsp. of gelatin and 3 TBS water. Place on low heat until completely dissolved. Drizzle the gelatin/water mixture in the whipped cream just before you feel the peaks are stiff enough; continue beating until well-incorporated. Refrigerate immediately. Spread the whipped cream once it has set up.

Home

Mincemeat for Pies and Filled Cookies

Some folks like mincemeat...others don't. In any event, here's a recipe worth trying. We've made this recipe over and over again for the past 41-years. If you DO like mincemeat, then you are in for a real treat.





Ingredients:

1 Orange peel Grated
1 Lb. Ground Beef (wild game – deer, antelope is particularly good) and will work here fine)
Enough water to cover the ground beef
1 Lb Apples
2 ½ Cups Currants
2 ¾ Cups Raisins
½ Cup Brandy
½ Cup Dry Red Wine
¼ Lb Citron
1 tsp salt
1 TBS ground nutmeg
1 ½ Cups sugar
1 Cup Apple Cider
1 TBS cinnamon

1 Cup meat liquor (broth after boiling ground meat)

Boil ground beef (or game) for about 45-minutes and let it cool in the water; save 1-cup of the broth. Put all ingredients in a big pot -EXCEPT for the brandy and wine. Simmer very slowly for 1-hour while stirring occasionally. Let cool to luke warm, then add brandy and wine. For best results, refrigerate it and let it gather the flavors of the brandy and wine which will further tenderize the product. If you’re not going to use it right away, pack in sterilized jars and pressure cook for 60-minutes at 10-Lbs of pressure.

Home