When you have kids Halloween takes on a whole new meaning. My daughter starts planning on November 1st as to what she is going to be for the next year and staigizizes for the big day all year long! On this spooky day, I love to have the gang at my house. Because of the nature of trick or treating I like to make sure that the kids get something nutritious in there bellies before the big event. I usually have people arrive around 5:00. Hors d’ oeuvres for the grown- ups, and solid food for the kids. They will probably be way to excite to eat, but the old trick you have to eat 3 bites of hot dog before you can go is really effective!!! To simplify you can always order pizza for the kids. Also… I try to serve only milk and water. They won’t need any extra sugar. If I do desert at all (CANDY) it is geared only towards the adults. Another fun thing to do if you have friends in the neighborhood, start at one house for pre trick or treat and end up at another for after and candy swapping! It is a good idea to have at least one person stay back at the house to answer the door. (Friends with out kids or teenagers are super for this post!) We all start out together and have everything set up for the after trick or treat dinner. Your kids can stay with the gang and you can slip back a little early to put up the finishing touches
Pre Trick or Treating Menu
Pigs in a blanket
(Turkey hotdogs wrapped in crescent rolls)
Assorted cheese and Breads
Humus and Pita Bread
Lots of veggies and dips
Milk and Water for the kids
Hot Cider
Hot Mulled Wine
After Trick Or treating Buffet Menu
Cookie cutter quesdillas
Caesar Salad
Vegetable Chili
Chili con Carne with Beans
Corn Bread
Jalapeno corn Bread
Wine/Beer
Warm Milk
Cookie Cutter Quesdillas
What quesidilla doesn’t taste better in the shape of a pumpkin or goast? You can find great Halloween cookie cutters. The larger, simpler shapes work best. The kids love them and they work well for any holiday.
1-package flour tortillas
1 pound (or 1 bag) shredded cheese
Traditionally it would be jack, but mozzarella works great, and cheddar adds a great color.
Very lightly grease or spray 2 cookie sheets. Lay out the tortillas on a cutting board. Choose a cookie cutter and cut out two of each shape. Place bottom on cookie sheet. Sprinkle with cheese you have to play a bit depending on the shape, but about 1/4 inch high and stop about a quarter inch around. Place second cutout on top. Bake at 350 for about seven minutes. (Again watch closely as the size of the cookie cutter does vary the time) Serve withy guacamole and salsa.
• Another great debate!!!!!! My partner swears that it is easier to make the quesidills first and then cut them into shapes. There is a lot of waste that way, but somehow the grown ups always seem to finish the leftovers!!!!!
Caesar Salad
In small bowl whisk together-
1 egg
2 tablespoons Dijon mustard
1 tablespoon anchovy paste
Then add,
Juice of one lemon
3 tablespoons balsamic vinegar
Up to 3 cloves of garlic to taste
2 teaspoon dried thyme
In a steady stream add
1/2 cup olive oil
2 cups canola oil
If you would like, add a few shakes of pepper or a dash of Tabasco sauce. If you like a stronger flavor or are not keen on the anchovy paste, a few shakes of Worcestershire sauce works wonders.
Fill a large salad bowl with lettuce. The traditional Caesar lettuce is Romaine. I like to add spinach and radicchio for flavor and color. Mix in croutons (see below) shaved or grated Parmesan and then toss in the dressing. Go lightly the worst Caesars are the ones that are over-dressed. Taste as you go. For variation you can add cherry tomatoes or toasted pine nuts, both are tasty and add a little pizzazz.
Croutons
Truly, you can use any kind of bread, seasoning and oil. I will give you the basic, but again - go for it and make it your own.
1 baguette (long loaf of French or sour dough bread)
Olive oil to coat
Pinch of Kosher salt
Fresh ground pepper
Slice baguettes into quarter inch slices. Place in large bowl. Toss with oil until well coated. Add salt and pepper. Place on a cookie sheet in single layer rows and bake at 350 until golden brown, about 20 minutes.
Vegetable Chili
This is a basic roadmap. You can add or delete any veggies. So warm and cozy, like a hearty chili should be.
! /2 cup olive oil
4 small red onions, roughly chopped
8 cloves of garlic
2 green bell pepper, roughly chopped
2 yellow bell pepper, roughly chopped
6 carrots cut lengthwise then sliced
3 bunches broccoli, roughly chopped
3 zucchini cut lengthwise then sliced
3 yellow squash, cut lengthwise then sliced
3 carrots cut lengthwise then sliced
2 cans (35 ounces) Italian style stewed tomatoes
3 pounds fresh ripe Plum tomatoes cut in 1- inch cubes
4-6 tablespoons chili powder (to taste)
2 tablespoons ground cumin
2 tablespoons dried thyme
2 tablespoons Italian Spices
(Or any combo of basil, oregano, sage, etc.)
2 teaspoons fresh ground pepper
1-teaspoon salt
2 cans dark red kidney beans, drained
2 cans garbanzo beans, drained
2 cups tomato sauce
Heat olive oil in really large pot. Add onion, garlic, peppers, carrots and broccoli. Sauté for 10 minutes. Add all tomatoes and beans. Sauté for 5 more minutes. Add all spices and sauté for a few more minutes. Add the marinara sauce and 1 cup of water. Cook covered, stirring frequently for 1 hour. Serve with lots of shredded cheddar cheese chopped scallions and homemade corn bread.
Chili con Carne
3 Red Onions, chopped
6 cloves garlic
3 tablespoons Olive Oil
4 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper
Pinch of salt
2 pounds Sirloin, cut into half inch pieces
2 15 oz cans kidney beans
3 large cans diced tomatoes
Sauté’ onions and garlic in the olive oil until tender over medium heat. Add seasoning. Then add the sirloin and brown the meat stirring constantly. Add the rest of the ingredients and bring to a boil, stirring occasionally. Reduce to a simmer and let cook for at least one more hour.
Corn Bread
1-cup buttermilk
2 eggs, well beaten
1 stick butter, melted
1 cup yellow cornmeal
1-cup flour
1-teaspoon baking powder
1/2-teaspoon salt
3 tablespoons sugar
Spray a 9-inch square pan with bakers joy. Combine buttermilk, eggs and butter. In a medium bowl mix cornmeal, flour baking powder, sugar and salt. Stir in the buttermilk mixture until just mixed. The batter may be a bit lumpy. Pour into the greased pan. Bake at 425 for 20 minutes until the top of the bread is golden brown.
Jalapeno Cornbread
Great flavor with a nice kick!!!
4 eggs
1-cup buttermilk
2 cups corn, fresh, frozen or canned
2 sticks melted butter
4 jalapeno peppers, finely chopped
2 cups cornmeal, blue, yellow or white
1 cup shredded sharp cheddar cheese
Mix in a large bowl. Spray a loaf pan with bakers joy. Bake at 350 for about one hour or until golden on top.
Wednesday, October 29, 2008
Saturday, October 25, 2008
A Little Homesick
Growing up in the San Francisco bay area it was a real treat to go into the city for meals. From North Beach to Fisherman’s Warf to Ghirardelli Square I could happily eat my way across town! When I am not able to get there I have my own versions of some of the most famous culinary delights. I sip a good Sonoma Pinot and dream of the marina as the fog rolls in.
Lovely Lisa’s Minestrone
2 Tablespoons Olive Oil
2 yellow onions, diced
6 stalks of celery including leaves, thinly sliced
3 carrots, chopped
1 Tablespoon Italian herbs
Sweat above ingredients in covered large soup pot 5 minutes
Uncover and add
4 cloves garlic, minced
Sauté 5 minutes
Add
12 cups of chicken or veggie stock
3 cups canned chop tomatoes
2 Yukon gold potatoes diced
2 cans 15 oz cannelli beans, drained
1 small head Savoy cabbage, quartered and sliced
Bring to boil and simmer 30 minutes
Add
8 oz pasta of your choice
6 more cups of stock
2 cups green beans cut into 1-inch pieces
Simmer 15 minutes
Serve with freshly grated Parmesan cheese
San Francisco Style Clam Chowder
6 slices bacon, chopped
4 scallions, thinly sliced
3 Russet potatoes, peeled and chopped in ½ inch pieces
1 green pepper, chopped
1 celery stalk, chopped
3 cloves garlic, minced
2-cup water
1 teaspoon Kosher Salt
½ teaspoon white pepper
Splash Tabasco and Worchester Sauce, to taste
2 cups raw clams with juice
2 cups heavy cream
Sauté bacon until crisp in a large stockpot. Add onions, potatoes, green pepper, celery and garlic. Add 2 cups of water and season with salt and pepper, Worcestershire and Tabasco. Cover the pot and simmer for 15 minutes. In a separate pan heat the clams and their juice for 3 minutes. Add the clams and juice to the pot, pour in the half and half. Heat, stirring until piping hot. Makes 6 servings.
Sourdough Bread
1 cup Starter
1 package dry yeast
2 cups warm water
2 teaspoons sugar
1-teaspoon salt
6-7 cups flour
Cornmeal
Let starter come to room temp. In the large bowl of an electric mixer, sprinkle yeast over 1/4 cup of warm water. Add sugar and let stand for about 5 minutes. Stir in the rest of the water and the starter. Add four cups of flour. Mix to blend then beat at medium speed until smooth and elastic about 5 minutes. Gradually beat in 2 cups more flour, then add up to 1 cup more to make a stiff dough. Turn dough out on to a board coated with remaining flour. Knead until dough is springy and small bubbles form just under the surface. (15-20 minutes) Or place in bowl of electric mixer fitted withy a dough hook and process for about 10 minutes.) Turn dough into a greased bowl. Cover with plastic wrap and a towel; let rise in a warm place until doubled in bulk about one hour.
Punch dough down and let rest for a few minutes. Divide into 2 equal parts and shape each one into a ball and place on greased cookie sheets that have been lightly dusted with cornmeal. Cover lightly with a towel and let rise until doubled, about one hour. With a very sharp knife cut a Chris cross in each loaf about 1/4 inch deep. Preheat oven to 400. Bake until golden brown and loaves sound hollow when tapped about 1/2 hour.
Sourdough Starter
1 Package dry yeast
1-cup warm water
1 cup warn nonfat milk
2 cups flour
In a medium bowl mix yeast over water. Stir and let stand for 5 minutes. Mix in warm milk. Add flour; mix to blend then beat until smooth. Transfer to a large container. Cover tightly with plastic wrap and then with a towel and let stand at room temperature 24-48 hours. Stir down upon occasion. It will be quite active for several hours after it is prepared. Use starter or refrigerate in a tightly covered container until ready to use.
Basic Chocolate Truffles
12 ounces Ghirardelli 60% dark chocolate chips
1 stick butter
1/2-cup ground chocolate
In a double broiler, melt the chocolate over simmering water, stirring constantly. (Or a metal bowel over a pot of boiling water, just remember to be careful.) Remove from heat. Add butter stirring until melted. Chill until firm enough to form into small round pieces. Roll in ground chocolate. Chill overnight in refrigerator. Makes about 40.
Lovely Lisa’s Minestrone
2 Tablespoons Olive Oil
2 yellow onions, diced
6 stalks of celery including leaves, thinly sliced
3 carrots, chopped
1 Tablespoon Italian herbs
Sweat above ingredients in covered large soup pot 5 minutes
Uncover and add
4 cloves garlic, minced
Sauté 5 minutes
Add
12 cups of chicken or veggie stock
3 cups canned chop tomatoes
2 Yukon gold potatoes diced
2 cans 15 oz cannelli beans, drained
1 small head Savoy cabbage, quartered and sliced
Bring to boil and simmer 30 minutes
Add
8 oz pasta of your choice
6 more cups of stock
2 cups green beans cut into 1-inch pieces
Simmer 15 minutes
Serve with freshly grated Parmesan cheese
San Francisco Style Clam Chowder
6 slices bacon, chopped
4 scallions, thinly sliced
3 Russet potatoes, peeled and chopped in ½ inch pieces
1 green pepper, chopped
1 celery stalk, chopped
3 cloves garlic, minced
2-cup water
1 teaspoon Kosher Salt
½ teaspoon white pepper
Splash Tabasco and Worchester Sauce, to taste
2 cups raw clams with juice
2 cups heavy cream
Sauté bacon until crisp in a large stockpot. Add onions, potatoes, green pepper, celery and garlic. Add 2 cups of water and season with salt and pepper, Worcestershire and Tabasco. Cover the pot and simmer for 15 minutes. In a separate pan heat the clams and their juice for 3 minutes. Add the clams and juice to the pot, pour in the half and half. Heat, stirring until piping hot. Makes 6 servings.
Sourdough Bread
1 cup Starter
1 package dry yeast
2 cups warm water
2 teaspoons sugar
1-teaspoon salt
6-7 cups flour
Cornmeal
Let starter come to room temp. In the large bowl of an electric mixer, sprinkle yeast over 1/4 cup of warm water. Add sugar and let stand for about 5 minutes. Stir in the rest of the water and the starter. Add four cups of flour. Mix to blend then beat at medium speed until smooth and elastic about 5 minutes. Gradually beat in 2 cups more flour, then add up to 1 cup more to make a stiff dough. Turn dough out on to a board coated with remaining flour. Knead until dough is springy and small bubbles form just under the surface. (15-20 minutes) Or place in bowl of electric mixer fitted withy a dough hook and process for about 10 minutes.) Turn dough into a greased bowl. Cover with plastic wrap and a towel; let rise in a warm place until doubled in bulk about one hour.
Punch dough down and let rest for a few minutes. Divide into 2 equal parts and shape each one into a ball and place on greased cookie sheets that have been lightly dusted with cornmeal. Cover lightly with a towel and let rise until doubled, about one hour. With a very sharp knife cut a Chris cross in each loaf about 1/4 inch deep. Preheat oven to 400. Bake until golden brown and loaves sound hollow when tapped about 1/2 hour.
Sourdough Starter
1 Package dry yeast
1-cup warm water
1 cup warn nonfat milk
2 cups flour
In a medium bowl mix yeast over water. Stir and let stand for 5 minutes. Mix in warm milk. Add flour; mix to blend then beat until smooth. Transfer to a large container. Cover tightly with plastic wrap and then with a towel and let stand at room temperature 24-48 hours. Stir down upon occasion. It will be quite active for several hours after it is prepared. Use starter or refrigerate in a tightly covered container until ready to use.
Basic Chocolate Truffles
12 ounces Ghirardelli 60% dark chocolate chips
1 stick butter
1/2-cup ground chocolate
In a double broiler, melt the chocolate over simmering water, stirring constantly. (Or a metal bowel over a pot of boiling water, just remember to be careful.) Remove from heat. Add butter stirring until melted. Chill until firm enough to form into small round pieces. Roll in ground chocolate. Chill overnight in refrigerator. Makes about 40.
Friday, October 24, 2008
Savory Cranberries
When we think of cranberries it is mostly in a sweet sauce, bread or dessert. The subtle sweet tart flavor is amazing when mixed with meat, chicken fish and even baking. Such robust fall seasonings like rosemary, thyme, sage and even garlic compliments this berry so nicely. Be creative and add some traditional zest to your meals.
Roasted Garlic, Cranberry and Rosemary Biscuits
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2-teaspoon baking soda
1-teaspoon salt
1 1/2 sticks unsalted butter—10 tablespoons cut into 1/2-inch cubes and chilled, 2 tablespoons melted
3 cloves garlic, minced and sautéed
1 sprig rosemary, chopped
1/2 cup chopped dried cranberries
1/2 cup chopped toasted walnuts
1-cup buttermilk, chilled
Preheat the oven to 425. In a large bowl, whisk the flour, baking powder, baking soda and salt. Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas. Stir in garlic, rosemary, cranberries and walnuts. Stir in the buttermilk just until the dough is moistened. Lightly dust a work surface with flour. Turn the dough out onto the surface and knead just until it comes together. Pat the dough into a 1/2-inch-thick disk. Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible. Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds. Pat the remaining scraps together and gently press them into a biscuit. Transfer the biscuits to a large baking sheet and brush the tops with melted butter. Bake the biscuits for 20 minutes, or until golden.
Cranberry Chicken
2 tablespoons olive oil
6 shallots, finely chopped
2-teaspoon thyme
2 teaspoon Sage
1/2-teaspoon white pepper
3 cups chicken stock
1 bag Fresh cranberries (12 ounces)
1/2-cup sugar
1-teaspoon cornstarch
8 chicken breasts
Sautee shallots over medium heat until tender. Add sage and thyme and sauté for one minute. Add stock and simmer for 10 minutes. Add cranberries and sugar and boil until cranberries burst, about 10 minutes. In a small bowl whisk together the cornstarch with 2 tablespoons of the sauce. Whisk it in and return to a boil and cook for 5 minutes longer. Add white pepper. And serve over chicken. (To bake the chicken I slather with butter, thyme and sage. Cook at 400 for about 45 minutes until cooked through and golden. Pour a generous amount of sauce over the chicken.
Chilean Sea bass with Cranberry Butter Sauce
3 tablespoons orange juice
1-cup cranberries
1-teaspoon pumpkin pie spice
1-cup vegetable stock
4 (8 ounce) Chilean sea bass fillets
1/4-cup all-purpose flour
1/2-cup butter
1/3-cup shallots, minced
In a 1- to 1-1/2-quart pan, combine orange juice, cranberries, pumpkin pie spice and stock. Bring to boiling over high heat cover pan, remove from heat, and set aside. Rinse sea bass and pat dry. Lightly dust with flour. In a 12-inch frying pan over medium-high heat, melt 1-1/2 tablespoons butter. Add the fish; cook until fish is opaque in thickest part about 3 minutes on a side. Place on serving dish; keep warm. . Add 1 tablespoon of butter and the shallots to pan; stir over medium heat until shallots are soft. Add cranberry mixture and boil, uncovered, until reduced to 3/4 cup. Reduce heat. Add remaining butter in 1 piece and stir constantly to incorporate it into sauce. Pour sauce over fish; serve at once.
Brisket With Portobello Mushrooms And Dried Cranberries
1 cup red wine
1-cup beef stock
1/2 cup frozen cranberry juice cocktail concentrate, thawed
1/4 cup all purpose flour
1 large onion, sliced
6 garlic cloves, chopped
1 sprig rosemary, chopped
1 sprig thyme, chopped
1 4-pound trimmed flat-cut brisket
12 ounces medium Portobello mushrooms, thinly sliced
1 cup dried cranberries
Preheat oven to 300. Whisk wine, stock, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-inch roasting pan. Mix in onion, garlic, thyme and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil.
Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. Preheat oven to 350°F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes. Transfer sliced brisket and sauce to platter and serve.
Roasted Garlic, Cranberry and Rosemary Biscuits
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2-teaspoon baking soda
1-teaspoon salt
1 1/2 sticks unsalted butter—10 tablespoons cut into 1/2-inch cubes and chilled, 2 tablespoons melted
3 cloves garlic, minced and sautéed
1 sprig rosemary, chopped
1/2 cup chopped dried cranberries
1/2 cup chopped toasted walnuts
1-cup buttermilk, chilled
Preheat the oven to 425. In a large bowl, whisk the flour, baking powder, baking soda and salt. Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas. Stir in garlic, rosemary, cranberries and walnuts. Stir in the buttermilk just until the dough is moistened. Lightly dust a work surface with flour. Turn the dough out onto the surface and knead just until it comes together. Pat the dough into a 1/2-inch-thick disk. Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible. Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds. Pat the remaining scraps together and gently press them into a biscuit. Transfer the biscuits to a large baking sheet and brush the tops with melted butter. Bake the biscuits for 20 minutes, or until golden.
Cranberry Chicken
2 tablespoons olive oil
6 shallots, finely chopped
2-teaspoon thyme
2 teaspoon Sage
1/2-teaspoon white pepper
3 cups chicken stock
1 bag Fresh cranberries (12 ounces)
1/2-cup sugar
1-teaspoon cornstarch
8 chicken breasts
Sautee shallots over medium heat until tender. Add sage and thyme and sauté for one minute. Add stock and simmer for 10 minutes. Add cranberries and sugar and boil until cranberries burst, about 10 minutes. In a small bowl whisk together the cornstarch with 2 tablespoons of the sauce. Whisk it in and return to a boil and cook for 5 minutes longer. Add white pepper. And serve over chicken. (To bake the chicken I slather with butter, thyme and sage. Cook at 400 for about 45 minutes until cooked through and golden. Pour a generous amount of sauce over the chicken.
Chilean Sea bass with Cranberry Butter Sauce
3 tablespoons orange juice
1-cup cranberries
1-teaspoon pumpkin pie spice
1-cup vegetable stock
4 (8 ounce) Chilean sea bass fillets
1/4-cup all-purpose flour
1/2-cup butter
1/3-cup shallots, minced
In a 1- to 1-1/2-quart pan, combine orange juice, cranberries, pumpkin pie spice and stock. Bring to boiling over high heat cover pan, remove from heat, and set aside. Rinse sea bass and pat dry. Lightly dust with flour. In a 12-inch frying pan over medium-high heat, melt 1-1/2 tablespoons butter. Add the fish; cook until fish is opaque in thickest part about 3 minutes on a side. Place on serving dish; keep warm. . Add 1 tablespoon of butter and the shallots to pan; stir over medium heat until shallots are soft. Add cranberry mixture and boil, uncovered, until reduced to 3/4 cup. Reduce heat. Add remaining butter in 1 piece and stir constantly to incorporate it into sauce. Pour sauce over fish; serve at once.
Brisket With Portobello Mushrooms And Dried Cranberries
1 cup red wine
1-cup beef stock
1/2 cup frozen cranberry juice cocktail concentrate, thawed
1/4 cup all purpose flour
1 large onion, sliced
6 garlic cloves, chopped
1 sprig rosemary, chopped
1 sprig thyme, chopped
1 4-pound trimmed flat-cut brisket
12 ounces medium Portobello mushrooms, thinly sliced
1 cup dried cranberries
Preheat oven to 300. Whisk wine, stock, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-inch roasting pan. Mix in onion, garlic, thyme and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil.
Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. Preheat oven to 350°F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes. Transfer sliced brisket and sauce to platter and serve.
Friday, October 17, 2008
Fall Soups
After a few very chilly mornings and our first thunderstorm, it feels like fall is really here! I love this time of year to be out and about in the brisk weather. From a culinary stand point it is both exciting and creative. Walking around the open-air market is especially pleasurable now. Autumn is an amazing time in the food world. I feel my senses just explode! The colors, and textures of harvest squashes, apples and cranberries, pears the sensuous smells of freshly blossomed rosemary, thyme and sage. As we start gearing up for the holidays I think this is a wonderful opportunity to make soup. Soup is the ultimate comfort food. It heals, inspires and gives the feeling of warmth and love. I love to make all kinds of soups and am constantly creating new recipes. With all the different ethnic influences I can always come up with something fun and different. I have many old standards that people are always requesting and some timeless from my mother and grandmothers. You can make a large pot of soup for dinner and I recommend freezing the left overs in single or double serving sizes. Load up your freezer for quick meals or unexpected guests. Instead of a blender or processor you can use the greatest soup and sauce invention an emulsions blender. A long stick with the blades at the bottom goes right in the pot for a perfect puree. Just always be mindful when pureeing hot liquids. Keep in mind that all of these soups can be made vegetarian by substituting the chicken for tofu, the chicken stock for vegetable stock and the cream with soymilk. I tend to hit a little heavier on the seasoning to add extra richness. Be creative, have fun and share the warmth and love with your friends and family.
Tomato and Red Pepper Soup with Chili Cream
3 Red peppers
2 Tablespoon olive oil
1 red onion, chopped
4 cloves garlic
3/4 cup Sherry or sherry Vinaigrette
8 tomatoes peeled and seeded
4 cups chicken or vegetable stock
1 bay leaf
4 sprigs thyme, chopped
1 bunch basil. Chopped
1-tablespoon fresh black pepper
1-cup heavy cream
Juice of one lemon
Salt and pepper to taste
Cut red pepper and roast on 350 oven for 45 minutes. (You can also place directly on a gas flame.) In a large soup pan sauté olive oil, garlic and onion
Add the sherry and stir until it evaporates.
Stir in the tomatoes and stock
Add the herbs and cook for 10 minutes. Stir in the cream and red peppers. Simmer 15 minutes. In small batches blend or process the soup until smooth serve with a dollop of chili cream.
Chili Cream
1 green chili
2 cloves garlic
1 cup spinach leaves, blanched in hot water
1/2-cup heavy cream
Juice of one lime
Salt and pepper
In a small food processor place the chili, garlic, spinach and process until smooth. Add the lime and salt. Dollop over the soup
Spicy Tex-Mex Chicken Soup
1/4-cup olive oil
1 jalapeno pepper, seeded and chopped
1 red, green and yellow bell pepper, seeded and chopped
4 cloves garlic, finely chopped
1 Carrot, diced
1 red onion, chopped
2 teaspoons dried thyme
1 teaspoon each cumin and chili powder
1 can diced tomatoes with juice (I like to use yellow if you can find them.)
5 cups chicken stock
1-pound boneless skinless chicken breasts
1 can (15 ozs) black beans, rinsed
2 cups corn kernels
1/2-cup fresh cilantro (for garnish)
1 cup tortilla chips, crunched (for garnish)
Diced avocado
In a large soup pot heat oil over medium heat. Add peppers, garlic, carrots, onion, thyme, cumin and chili powder. Sauté, stirring continually for about 10 minutes until the onion is translucent. Add the tomatoes, chicken and stock. Bring the soup to a boil and simmer for 1/2 hour. Remove the chicken breasts and let cool then dice into bite size peaces. Return to pot and add the black beans and corn and bring to another boil. To serve add a handful of chips to the bottom of each bowl add soup and garnish with fresh cilantro and avocado.
Pumpkin and Gruyere Soup
One 5-6 pound pumpkin
1/4-cup butter
1 onion, finely chopped
6 cups chicken or vegetable
2 cups heavy cream
Zest of one orange
Juice of one orange
Juice of one lemon
1 inch fresh ginger, finely chopped
1-pound Gruyere cheese, shredded
Cut pumpkin in half, Scoop out and strings and seeds.
(You can roast the seeds and float them on top as a garnish and just salt and eat the rest! them) Cut away the hard peel and coarsely chop the flesh. In a large soup pan melt the butter over medium heat. Add the onion and sauté 5 minutes. Add the stock and pumpkin and bring to a boil. Reduce heat, cover and simmer until pumpkin is tender. About 45 minutes. Blend or process the soup. Return the puree to pot and stir in the cream, orange, lemon, ginger. Reserve a little cheese for garnish (perhaps with some fresh sage) Sprinkle into the soup. Stir over low heat until cheese melts. Serve immediately.
Thai Chicken and Coconut Soup
2 tablespoons olive oil
1 red onion, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 small jalapeno, finely chopped
1 lemongrass stock, bruised
Juice of 3 limes
4 cups chicken stock
2 cups Coconut milk
1 pound boneless chicken breast, thinly sliced
Fresh cilantro for garnish
In a large soup pot sauté the onions, garlic, cumin and jalapeno for 10 minutes. Add the stock, limejuice coconut milk and lemon grass stalk and bring to a boil. Stir in the chicken and simmer uncovered for about 10 minutes until the chicken is tender. Serve at once with a cilantro garnish.
Beet Soup with Horseradish Cream
1 large red onion, chopped
4garlic cloves, minced
1 1/2 tablespoons olive oil
5 medium beets (2 lb without greens), peeled and cut into 1-inch pieces
1 red apple such as Gala, peeled and cut into 1-inch pieces
6 cups chicken or vegetable stock
2 tablespoons cider vinegar
1 tablespoon packed light brown sugar
In a large soup pot sauté. Onion and garlic in olive oil until tender. Add beets and apple and cook, stirring occasionally, 5 minutes.
Add stock then simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar and brown sugar.
Purée soup until very smooth. Return soup to pan, then season with salt and pepper and reheat. If soup is too thick, add enough water to thin to desired consistency. Serve at once with a dollop of horseradish cream.
Horse Radish Dipping sauce
1 16-ounce tub sour cream
6 tablespoon prepared horseradish (or to taste)
3 cloves garlic
2 tablespoons Dijon mustard
Whisk together in a small bowl. Add pepper to taste.
Cream Of Artichoke Soup
2 Large artichokes
1 lemon
3 Cloves garlic, minced
1/2-teaspoon red pepper flakes
1/4-cup butter
4 cups heavy cream
Pinch of salt, fresh ground pepper to taste
Cut stem at bottom of artichoke. Cut the top third of the artichoke and snip off remaining sharp tips of leaves with kitchen shears. Gently pull the leaves of the artichoke to spread them out a bit. In a large saucepan place artichokes in with 3 cups water and juice of one lemon. Bring to a boil and reduce heat to medium and cook for about 45 minutes until very tender. Drain the artichokes and cool down with water. When cool enough to handle cut artichokes in half lengthwise. Remove and discard the fuzzy choke part. Place artichokes in a blender or food processor until very smooth. In a large soup pan sauté the garlic and red pepper flakes in the butter over medium heat. When the garlic is golden add artichoke puree. Whisk in the heavy cream and salt and pepper.Serve when heated through.
Tomato and Red Pepper Soup with Chili Cream
3 Red peppers
2 Tablespoon olive oil
1 red onion, chopped
4 cloves garlic
3/4 cup Sherry or sherry Vinaigrette
8 tomatoes peeled and seeded
4 cups chicken or vegetable stock
1 bay leaf
4 sprigs thyme, chopped
1 bunch basil. Chopped
1-tablespoon fresh black pepper
1-cup heavy cream
Juice of one lemon
Salt and pepper to taste
Cut red pepper and roast on 350 oven for 45 minutes. (You can also place directly on a gas flame.) In a large soup pan sauté olive oil, garlic and onion
Add the sherry and stir until it evaporates.
Stir in the tomatoes and stock
Add the herbs and cook for 10 minutes. Stir in the cream and red peppers. Simmer 15 minutes. In small batches blend or process the soup until smooth serve with a dollop of chili cream.
Chili Cream
1 green chili
2 cloves garlic
1 cup spinach leaves, blanched in hot water
1/2-cup heavy cream
Juice of one lime
Salt and pepper
In a small food processor place the chili, garlic, spinach and process until smooth. Add the lime and salt. Dollop over the soup
Spicy Tex-Mex Chicken Soup
1/4-cup olive oil
1 jalapeno pepper, seeded and chopped
1 red, green and yellow bell pepper, seeded and chopped
4 cloves garlic, finely chopped
1 Carrot, diced
1 red onion, chopped
2 teaspoons dried thyme
1 teaspoon each cumin and chili powder
1 can diced tomatoes with juice (I like to use yellow if you can find them.)
5 cups chicken stock
1-pound boneless skinless chicken breasts
1 can (15 ozs) black beans, rinsed
2 cups corn kernels
1/2-cup fresh cilantro (for garnish)
1 cup tortilla chips, crunched (for garnish)
Diced avocado
In a large soup pot heat oil over medium heat. Add peppers, garlic, carrots, onion, thyme, cumin and chili powder. Sauté, stirring continually for about 10 minutes until the onion is translucent. Add the tomatoes, chicken and stock. Bring the soup to a boil and simmer for 1/2 hour. Remove the chicken breasts and let cool then dice into bite size peaces. Return to pot and add the black beans and corn and bring to another boil. To serve add a handful of chips to the bottom of each bowl add soup and garnish with fresh cilantro and avocado.
Pumpkin and Gruyere Soup
One 5-6 pound pumpkin
1/4-cup butter
1 onion, finely chopped
6 cups chicken or vegetable
2 cups heavy cream
Zest of one orange
Juice of one orange
Juice of one lemon
1 inch fresh ginger, finely chopped
1-pound Gruyere cheese, shredded
Cut pumpkin in half, Scoop out and strings and seeds.
(You can roast the seeds and float them on top as a garnish and just salt and eat the rest! them) Cut away the hard peel and coarsely chop the flesh. In a large soup pan melt the butter over medium heat. Add the onion and sauté 5 minutes. Add the stock and pumpkin and bring to a boil. Reduce heat, cover and simmer until pumpkin is tender. About 45 minutes. Blend or process the soup. Return the puree to pot and stir in the cream, orange, lemon, ginger. Reserve a little cheese for garnish (perhaps with some fresh sage) Sprinkle into the soup. Stir over low heat until cheese melts. Serve immediately.
Thai Chicken and Coconut Soup
2 tablespoons olive oil
1 red onion, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 small jalapeno, finely chopped
1 lemongrass stock, bruised
Juice of 3 limes
4 cups chicken stock
2 cups Coconut milk
1 pound boneless chicken breast, thinly sliced
Fresh cilantro for garnish
In a large soup pot sauté the onions, garlic, cumin and jalapeno for 10 minutes. Add the stock, limejuice coconut milk and lemon grass stalk and bring to a boil. Stir in the chicken and simmer uncovered for about 10 minutes until the chicken is tender. Serve at once with a cilantro garnish.
Beet Soup with Horseradish Cream
1 large red onion, chopped
4garlic cloves, minced
1 1/2 tablespoons olive oil
5 medium beets (2 lb without greens), peeled and cut into 1-inch pieces
1 red apple such as Gala, peeled and cut into 1-inch pieces
6 cups chicken or vegetable stock
2 tablespoons cider vinegar
1 tablespoon packed light brown sugar
In a large soup pot sauté. Onion and garlic in olive oil until tender. Add beets and apple and cook, stirring occasionally, 5 minutes.
Add stock then simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar and brown sugar.
Purée soup until very smooth. Return soup to pan, then season with salt and pepper and reheat. If soup is too thick, add enough water to thin to desired consistency. Serve at once with a dollop of horseradish cream.
Horse Radish Dipping sauce
1 16-ounce tub sour cream
6 tablespoon prepared horseradish (or to taste)
3 cloves garlic
2 tablespoons Dijon mustard
Whisk together in a small bowl. Add pepper to taste.
Cream Of Artichoke Soup
2 Large artichokes
1 lemon
3 Cloves garlic, minced
1/2-teaspoon red pepper flakes
1/4-cup butter
4 cups heavy cream
Pinch of salt, fresh ground pepper to taste
Cut stem at bottom of artichoke. Cut the top third of the artichoke and snip off remaining sharp tips of leaves with kitchen shears. Gently pull the leaves of the artichoke to spread them out a bit. In a large saucepan place artichokes in with 3 cups water and juice of one lemon. Bring to a boil and reduce heat to medium and cook for about 45 minutes until very tender. Drain the artichokes and cool down with water. When cool enough to handle cut artichokes in half lengthwise. Remove and discard the fuzzy choke part. Place artichokes in a blender or food processor until very smooth. In a large soup pan sauté the garlic and red pepper flakes in the butter over medium heat. When the garlic is golden add artichoke puree. Whisk in the heavy cream and salt and pepper.Serve when heated through.
Tuesday, October 14, 2008
Liquid Penicillin
As the Santa Anna winds and fires rage through Southern California I see friends and family with sniffles and flues. Dr.Mom Chef Gwen says “Airborne and Chicken Soup!” I make pots this time of year and enjoy making a variety of this liquid penicillin. So try one of these even if just to warm your family up on a chilly night.
Basic Chicken stock
1 red onion, chopped
3 carrots, chopped
2 stalks celery
4 cloves garlic, chopped
2 cups white wine
1 Chicken carcass
10 cups water
Salt and pepper to taste
In a large soup pot combine all above ingredients and bring to a boil over medium heat. Reduce heat and cover and simmer for one hour. Strain the stock and toss the solids. (You should get about 10 cups) You can freeze half or you can freeze in ice cube trays and pop out single servings as needed for sauces.
Matzo Ball Soup
3 large eggs
3 tablespoons rendered chicken fat or Crisco
1 1/2 teaspoons salt
14 tablespoons matzo meal
10 cups chicken stock
3 carrots, sliced
2 medium parsnips, sliced
In a medium bowl, whisk together eggs and chicken fat until combined. Whisk in 1/2-cup water and salt. Add matzo meal, and whisk until combined. Cover and refrigerate batter until firm, 2 to 4 hours. Line a baking pan with parchment. Bring chicken stock to a boil in a large wide saucepan, and reduce heat to a simmer. Slightly dampen your fingertips, and form 2 heaping tablespoons of batter into a 1 1/2-inch ball, being careful not to compress the mixture too much. Place ball on the prepared pan. Repeat process with remaining batter. Using a large spoon, slide the matzo balls into the simmering stock. Once all the balls have been added, cover and cook for 10 minutes. Add carrots and parsnips, cover, and continue cooking for 20 to 25 minutes, until the vegetables are tender and the matzo balls are cooked through. Garnish with fresh dill, and serve immediately
Thai Chicken and Coconut Soup
2 tablespoons olive oil
1 red onion, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 small jalapeno, finely chopped
1 lemongrass stock, bruised
Juice of 3 limes
4 cups chicken stock
2 cups Coconut milk
1 pound boneless chicken breast, thinly sliced
Fresh cilantro for garnish
In a large soup pot sauté the onions, garlic, cumin and jalapeno for 10 minutes. Add the stock, limejuice coconut milk and lemon grass stalk and bring to a boil. Stir in the chicken and simmer uncovered for about 10 minutes until the chicken is tender. Serve at once with a cilantro garnish.
Greek Lemon Soup
8 cups chicken broth
1/2-cup fresh lemon juice
1/2 cup shredded carrots
1/2 cup chopped onion
1/2 cup chopped celery
1 cup cooked orzo
1 cup chicken breast, cooked and diced
16 slices lemon
8 egg yolks
Salt & pepper to taste
In a large pot, combine the chicken broth, lemon juice, carrots, onions and celery. Bring to a boil on high on high and reduce to simmer for 20 minutes. Beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the orzo and chicken. Ladle hot soup into bowls and garnish with lemon slices.
Spicy Tex-Mex Chicken Soup
1/4-cup olive oil
1 jalapeno pepper, seeded and chopped
1 red, green and yellow bell pepper, seeded and chopped
4 cloves garlic, finely chopped
1 Carrot, diced
1 red onion, chopped
2 teaspoons dried thyme
1 teaspoon each cumin and chili powder
1 can diced tomatoes with juice (I like to use yellow if you can find them.)
5 cups chicken stock
1-pound boneless skinless chicken breasts
1 can (15 ozs) black beans, rinsed
2 cups corn kernels
1/2-cup fresh cilantro (for garnish)
1 cup tortilla chips, crunched (for garnish)
Diced avocado
Cheddar cheese
In a large soup pot heat oil over medium heat. Add peppers, garlic, carrots, onion, thyme, cumin and chili powder. Sauté, stirring continually for about 10 minutes until the onion is translucent. Add the tomatoes, chicken and stock. Bring the soup to a boil and simmer for 1/2 hour. Remove the chicken breasts and let cool then dice into bite size peaces. Return to pot and add the black beans and corn and bring to another boil. To serve add a handful of chips to the bottom of each bowl add soup and garnish with fresh cilantro, cheddar cheese and avocado.
Basic Chicken stock
1 red onion, chopped
3 carrots, chopped
2 stalks celery
4 cloves garlic, chopped
2 cups white wine
1 Chicken carcass
10 cups water
Salt and pepper to taste
In a large soup pot combine all above ingredients and bring to a boil over medium heat. Reduce heat and cover and simmer for one hour. Strain the stock and toss the solids. (You should get about 10 cups) You can freeze half or you can freeze in ice cube trays and pop out single servings as needed for sauces.
Matzo Ball Soup
3 large eggs
3 tablespoons rendered chicken fat or Crisco
1 1/2 teaspoons salt
14 tablespoons matzo meal
10 cups chicken stock
3 carrots, sliced
2 medium parsnips, sliced
In a medium bowl, whisk together eggs and chicken fat until combined. Whisk in 1/2-cup water and salt. Add matzo meal, and whisk until combined. Cover and refrigerate batter until firm, 2 to 4 hours. Line a baking pan with parchment. Bring chicken stock to a boil in a large wide saucepan, and reduce heat to a simmer. Slightly dampen your fingertips, and form 2 heaping tablespoons of batter into a 1 1/2-inch ball, being careful not to compress the mixture too much. Place ball on the prepared pan. Repeat process with remaining batter. Using a large spoon, slide the matzo balls into the simmering stock. Once all the balls have been added, cover and cook for 10 minutes. Add carrots and parsnips, cover, and continue cooking for 20 to 25 minutes, until the vegetables are tender and the matzo balls are cooked through. Garnish with fresh dill, and serve immediately
Thai Chicken and Coconut Soup
2 tablespoons olive oil
1 red onion, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 small jalapeno, finely chopped
1 lemongrass stock, bruised
Juice of 3 limes
4 cups chicken stock
2 cups Coconut milk
1 pound boneless chicken breast, thinly sliced
Fresh cilantro for garnish
In a large soup pot sauté the onions, garlic, cumin and jalapeno for 10 minutes. Add the stock, limejuice coconut milk and lemon grass stalk and bring to a boil. Stir in the chicken and simmer uncovered for about 10 minutes until the chicken is tender. Serve at once with a cilantro garnish.
Greek Lemon Soup
8 cups chicken broth
1/2-cup fresh lemon juice
1/2 cup shredded carrots
1/2 cup chopped onion
1/2 cup chopped celery
1 cup cooked orzo
1 cup chicken breast, cooked and diced
16 slices lemon
8 egg yolks
Salt & pepper to taste
In a large pot, combine the chicken broth, lemon juice, carrots, onions and celery. Bring to a boil on high on high and reduce to simmer for 20 minutes. Beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the orzo and chicken. Ladle hot soup into bowls and garnish with lemon slices.
Spicy Tex-Mex Chicken Soup
1/4-cup olive oil
1 jalapeno pepper, seeded and chopped
1 red, green and yellow bell pepper, seeded and chopped
4 cloves garlic, finely chopped
1 Carrot, diced
1 red onion, chopped
2 teaspoons dried thyme
1 teaspoon each cumin and chili powder
1 can diced tomatoes with juice (I like to use yellow if you can find them.)
5 cups chicken stock
1-pound boneless skinless chicken breasts
1 can (15 ozs) black beans, rinsed
2 cups corn kernels
1/2-cup fresh cilantro (for garnish)
1 cup tortilla chips, crunched (for garnish)
Diced avocado
Cheddar cheese
In a large soup pot heat oil over medium heat. Add peppers, garlic, carrots, onion, thyme, cumin and chili powder. Sauté, stirring continually for about 10 minutes until the onion is translucent. Add the tomatoes, chicken and stock. Bring the soup to a boil and simmer for 1/2 hour. Remove the chicken breasts and let cool then dice into bite size peaces. Return to pot and add the black beans and corn and bring to another boil. To serve add a handful of chips to the bottom of each bowl add soup and garnish with fresh cilantro, cheddar cheese and avocado.
Monday, October 13, 2008
More Pumpkin
As I was standing near the fire place enjoying our first fall winds chatting with my 12 year old she rolled her eyes and said with total attitude “oh mommy, I’m not going to be Freddie Kruger for Halloween. I’m going to be Jason!” Gone are the days when I am making her fairy princess or Simba and Nala costumes. Before I could get too sad I suggested that we roast some pumpkin seeds together. One of my favorite fall flavors is pumpkin. I am often asked how to make a soup terrene from a Pumpkin. You can use a large pumpkin that will hold a big batch of soup you can serve family style or little ones and serve individually. I love the rich spices that go with pumpkin. Try grating fresh nutmeg with a grater or microplane. It is one of my autumn indulgences. So as your carved pumpkins might get scarier and less sweet as the kids get older enjoy these recipes and the moments you can share with friends and family.
Pumpkin and Gruyere Soup
One 5-6 pound pumpkin
1/4-cup butter
1 onion, finely chopped
6 cups chicken or vegetable
2 cups heavy cream
Zest of one orange
Juice of one orange
Juice of one lemon
1 inch fresh ginger, finely chopped
1-pound Gruyere cheese, shredded
Cut pumpkin in half, Scoop out and strings and seeds. (You can roast the seeds and float them on top as a garnish and just salt and eat the rest! them) Cut away the hard peel and coarsely chop the flesh. In a large soup pan melt the butter over medium heat. Add the onion and sauté 5 minutes. Add the stock and pumpkin and bring to a boil. Reduce heat, cover and simmer until pumpkin is tender. About 45 minutes. Blend or process the soup. Return the puree to pot and stir in the cream, orange, lemon, ginger. Reserve a little cheese for garnish (perhaps with some fresh sage) Sprinkle into the soup. Stir over low heat until cheese melts. Serve immediately.
Pumpkin Cheese Risotto
.
7 to 8 cups chicken stock
1 1/2 cups white wine
1-tablespoon butter
1 small onion, finely chopped
2 cups Arborio rice
1 1/2 cups cooked pumpkin, cut into 1/2-inch cubes
6 fresh sage leaves, minced
Salt and pepper to taste
1/2 cup grated Parmesan cheese
4 sage leaves for garnish
In a saucepan, heat stock to a simmer and holds at a very slow simmer. In a large heavy bottomed saucepan next to stock, heat butter and add onion. Cook over medium heat until translucent. Add rice, stir, Add wine. Stir until the rice has absorbed most of the liquid; add 1 1/2 cups hot stock. Repeat a third time adding pumpkin and sage. Repeat with another 1 1/2 cups hot stock and add salt and pepper to taste. Continue to stir until the rice has absorbed most of the stock. After about 25 to 30 minutes, taste. Adjust seasoning if necessary. Leave risotto a little runny before adding the cheese so it will have a creamy not stiff texture. Divide onto 4 plates or soup bowls and garnish with a sage leaf.
Pumpkin Terrene
Select a squat pumpkin rather than one that is upright for balance. Start by washing the pumpkin in warm soapy water rinse well and dry. Using a sharp knife, insert the tip about 1/3 of the way down, and cut away the top to form a lid. Scoop out the seeds Lightly oil the pumpkin inside and out and sprinkle the inside with salt. Spray a baking sheet with bakers joy. Place the pumpkin and the lid and bake at325 for about 1 to hour depending on the size of the shell. You want it slightly under baked as an over baked shell cannot handle the weight of the soup. Believe me, it is a big mess. Remove from the oven and cool. Gently scoop out some of the soft pumpkin from the wall, being careful not to puncture the shell. Scrape the cooked pumpkin from the lid as well. Ladle hot soup into the pumpkin and serve. The lid can be used as a cover or you can serve the soup uncovered.
Pumpkin Bread
3 cups sugar
1-cup vegetable oil
3 large eggs
3 cups pumpkin, cooked and purred
Or 1 16-ounce can.
3 cups all purpose flour
1-teaspoon ground cloves
1-teaspoon ground cinnamon
1-teaspoon ground ginger
1-teaspoon ground nutmeg
1-teaspoon baking soda
1/2-teaspoon salt
1/2-teaspoon baking powder
Topping:
4 tablespoons sugar
4 tablespoons pepites or roasted pumpkin seeds
1-teaspoon cinnamon
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Whisk flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Divide batter equally between prepared pans. Mix the topping ingredients together. Sprinkle over loaves. Bake until tester inserted into center comes out clean, about 1 hour. Transfer to racks and cool 10 minutes. Turn loaves out onto racks and cool completely.
Pumpkin and Gruyere Soup
One 5-6 pound pumpkin
1/4-cup butter
1 onion, finely chopped
6 cups chicken or vegetable
2 cups heavy cream
Zest of one orange
Juice of one orange
Juice of one lemon
1 inch fresh ginger, finely chopped
1-pound Gruyere cheese, shredded
Cut pumpkin in half, Scoop out and strings and seeds. (You can roast the seeds and float them on top as a garnish and just salt and eat the rest! them) Cut away the hard peel and coarsely chop the flesh. In a large soup pan melt the butter over medium heat. Add the onion and sauté 5 minutes. Add the stock and pumpkin and bring to a boil. Reduce heat, cover and simmer until pumpkin is tender. About 45 minutes. Blend or process the soup. Return the puree to pot and stir in the cream, orange, lemon, ginger. Reserve a little cheese for garnish (perhaps with some fresh sage) Sprinkle into the soup. Stir over low heat until cheese melts. Serve immediately.
Pumpkin Cheese Risotto
.
7 to 8 cups chicken stock
1 1/2 cups white wine
1-tablespoon butter
1 small onion, finely chopped
2 cups Arborio rice
1 1/2 cups cooked pumpkin, cut into 1/2-inch cubes
6 fresh sage leaves, minced
Salt and pepper to taste
1/2 cup grated Parmesan cheese
4 sage leaves for garnish
In a saucepan, heat stock to a simmer and holds at a very slow simmer. In a large heavy bottomed saucepan next to stock, heat butter and add onion. Cook over medium heat until translucent. Add rice, stir, Add wine. Stir until the rice has absorbed most of the liquid; add 1 1/2 cups hot stock. Repeat a third time adding pumpkin and sage. Repeat with another 1 1/2 cups hot stock and add salt and pepper to taste. Continue to stir until the rice has absorbed most of the stock. After about 25 to 30 minutes, taste. Adjust seasoning if necessary. Leave risotto a little runny before adding the cheese so it will have a creamy not stiff texture. Divide onto 4 plates or soup bowls and garnish with a sage leaf.
Pumpkin Terrene
Select a squat pumpkin rather than one that is upright for balance. Start by washing the pumpkin in warm soapy water rinse well and dry. Using a sharp knife, insert the tip about 1/3 of the way down, and cut away the top to form a lid. Scoop out the seeds Lightly oil the pumpkin inside and out and sprinkle the inside with salt. Spray a baking sheet with bakers joy. Place the pumpkin and the lid and bake at325 for about 1 to hour depending on the size of the shell. You want it slightly under baked as an over baked shell cannot handle the weight of the soup. Believe me, it is a big mess. Remove from the oven and cool. Gently scoop out some of the soft pumpkin from the wall, being careful not to puncture the shell. Scrape the cooked pumpkin from the lid as well. Ladle hot soup into the pumpkin and serve. The lid can be used as a cover or you can serve the soup uncovered.
Pumpkin Bread
3 cups sugar
1-cup vegetable oil
3 large eggs
3 cups pumpkin, cooked and purred
Or 1 16-ounce can.
3 cups all purpose flour
1-teaspoon ground cloves
1-teaspoon ground cinnamon
1-teaspoon ground ginger
1-teaspoon ground nutmeg
1-teaspoon baking soda
1/2-teaspoon salt
1/2-teaspoon baking powder
Topping:
4 tablespoons sugar
4 tablespoons pepites or roasted pumpkin seeds
1-teaspoon cinnamon
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Whisk flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Divide batter equally between prepared pans. Mix the topping ingredients together. Sprinkle over loaves. Bake until tester inserted into center comes out clean, about 1 hour. Transfer to racks and cool 10 minutes. Turn loaves out onto racks and cool completely.
Thursday, October 9, 2008
Pomegranate
Nothing says fall to me like a pomegranate. This jewel of a fruit was originally brought to us through the Spanish missions. The lush red fruit looks beautiful in a bowl and is as lovely on the eyes as the taste buds. The only edible part is the sweet and tangy seeds and while they are widely available all ready out of the fruit it is super simple to remove them. Cut off the top and bottoms and cut the pomegranates into sections. Place the sections in a bowl of water. Roll out the seeds and discard everything else. Strain out the seeds and enjoy in these recipes or as a yummy snack.
Pomegranate Vinaigrette
2 tablespoons mustard
3 cloves garlic, diced
3 tablespoons red wine vinegar
5 tablespoons pomegranate juice
2 tablespoons mint, diced
Whisk together. Toss with mixed greens. You can place slices of apples, pears, pine nuts, and goat cheese and of course pomegranate seeds.
Pomegranate Guacamole
2 large ripe avocados
1 red onion
3 garlic cloves
2 fresh jalapeños, seeded
2 tablespoons cilantro
Juice and zest of 2 limes
1/2-teaspoon salt
1 tablespoon pomegranate juice
3 tablespoons pomegranate seeds
Finely chop the onion, garlic, jalapeños, and cilantro. Place in bowl and add limejuice, zest and salt, set aside. Peel and pit the avocados and place in a bowl. Mash with fork slowly adding the tablespoon of pomegranate juice. Add onion and garlic mixture and fold together to make a course pulp. Gently fold in pomegranate seeds. Serve with warm tortillas, tostadas, or corn chips.
Apple, pear and pomegranate Salad
6 assorted pears, chopped
6 assorted apples, chopped
1-cup pomegranate seeds
½ cup pomegranate juice
Juice and zest of 1 lemon
2 tablespoons cinnamon
2 tablespoons Chinese 5 spice
1-tablespoon pumpkin pie spice
Gently toss together all of the ingredients. Let stand for one hour. Don’t worry about it turning brown, the cinnamon and five spices do a great job of hiding it!
Golden Beet Salad
3 golden beets (you can use red beets or a pretty combo)
1 red onion, diced
1/4 cup red wine vinegar
1/4-cup pomegranate juice
Juice and zest of one orange
1 cup pomegranate seeds
Salt
2 cups arugala and butter lettuce leaves
1/4 cup crumbled feta cheese
Roast the beets at 375°F for an hour. Let cool. Peel and dice into 1/2-inch cubes. In a 10 to 12-inch nonstick frying pan over high heat, boil beets, onion, pomegranate juice, orange juice and zest stirring often, until liquid is reduced to 2 tablespoons, 5 to 7 minutes. Let cool to room temperature, or chill airtight up to 1 day. Stir pomegranate seeds into the beet mixture and salt to taste. Divide the greens on four plates and top with beet mixture. Sprinkle with feta cheese.
Roasted Salmon with Pomegranate and Avocado Salsa
2 teaspoons ground coriander
2 teaspoons sugar
Salt, as needed
1 pomegranate, seeded
1/2 cup thinly sliced green onion
3 tablespoons fresh limejuice
2 teaspoons finely chopped jalapeno pepper or to taste
1 large clove garlic, chopped finely
2 avocados, preferably Hass, cut in 1/2-inch dice
1 head hearts of Romaine, about 7 ounces
4 center-cut Salmon fillets the same thickness, 6 to 7 ounces each 1 lime, cut in eighths for garnish
Mix coriander, sugar, and 1 teaspoon salt; reserve. Up to 4 hours before serving, mix pomegranate seeds, onion, limejuice, jalapeno, and garlic; gently fold in avocado. If holding more than 30 minutes, put plastic wrap against the surface of the salsa, then tightly cover; store in the refrigerator. Remove about 30 minutes before serving. Separate the romaine leaves; wash, then dry thoroughly. Reserve 4 of the most attractive leaves for garnish. Slice the remaining leaves crosswise in thin shreds; reserve.
To prepare the salmon, rub a generous teaspoon of the reserved seasoning mixture over each piece. Arrange the salmon on a baking sheet, skin-side down. Roast at 500˚ F about 11 minutes for medium rare (salmon should be spongy when pressed with a finger at its thickest part.) and 13 minutes for medium-well (salmon should be just firm when pressed with a finger at its thickest part.).
While the salmon cooks, mound 1/4 the shredded romaine on each of 4 serving plates. Top with 1/2-cup salsa. When salmon is done, let it cool slightly-- it should be warm but not hot. Put a piece of salmon on each plate; garnish each with a reserved romaine leaf and 2 lime wedges.
Pomegranate Vinaigrette
2 tablespoons mustard
3 cloves garlic, diced
3 tablespoons red wine vinegar
5 tablespoons pomegranate juice
2 tablespoons mint, diced
Whisk together. Toss with mixed greens. You can place slices of apples, pears, pine nuts, and goat cheese and of course pomegranate seeds.
Pomegranate Guacamole
2 large ripe avocados
1 red onion
3 garlic cloves
2 fresh jalapeños, seeded
2 tablespoons cilantro
Juice and zest of 2 limes
1/2-teaspoon salt
1 tablespoon pomegranate juice
3 tablespoons pomegranate seeds
Finely chop the onion, garlic, jalapeños, and cilantro. Place in bowl and add limejuice, zest and salt, set aside. Peel and pit the avocados and place in a bowl. Mash with fork slowly adding the tablespoon of pomegranate juice. Add onion and garlic mixture and fold together to make a course pulp. Gently fold in pomegranate seeds. Serve with warm tortillas, tostadas, or corn chips.
Apple, pear and pomegranate Salad
6 assorted pears, chopped
6 assorted apples, chopped
1-cup pomegranate seeds
½ cup pomegranate juice
Juice and zest of 1 lemon
2 tablespoons cinnamon
2 tablespoons Chinese 5 spice
1-tablespoon pumpkin pie spice
Gently toss together all of the ingredients. Let stand for one hour. Don’t worry about it turning brown, the cinnamon and five spices do a great job of hiding it!
Golden Beet Salad
3 golden beets (you can use red beets or a pretty combo)
1 red onion, diced
1/4 cup red wine vinegar
1/4-cup pomegranate juice
Juice and zest of one orange
1 cup pomegranate seeds
Salt
2 cups arugala and butter lettuce leaves
1/4 cup crumbled feta cheese
Roast the beets at 375°F for an hour. Let cool. Peel and dice into 1/2-inch cubes. In a 10 to 12-inch nonstick frying pan over high heat, boil beets, onion, pomegranate juice, orange juice and zest stirring often, until liquid is reduced to 2 tablespoons, 5 to 7 minutes. Let cool to room temperature, or chill airtight up to 1 day. Stir pomegranate seeds into the beet mixture and salt to taste. Divide the greens on four plates and top with beet mixture. Sprinkle with feta cheese.
Roasted Salmon with Pomegranate and Avocado Salsa
2 teaspoons ground coriander
2 teaspoons sugar
Salt, as needed
1 pomegranate, seeded
1/2 cup thinly sliced green onion
3 tablespoons fresh limejuice
2 teaspoons finely chopped jalapeno pepper or to taste
1 large clove garlic, chopped finely
2 avocados, preferably Hass, cut in 1/2-inch dice
1 head hearts of Romaine, about 7 ounces
4 center-cut Salmon fillets the same thickness, 6 to 7 ounces each 1 lime, cut in eighths for garnish
Mix coriander, sugar, and 1 teaspoon salt; reserve. Up to 4 hours before serving, mix pomegranate seeds, onion, limejuice, jalapeno, and garlic; gently fold in avocado. If holding more than 30 minutes, put plastic wrap against the surface of the salsa, then tightly cover; store in the refrigerator. Remove about 30 minutes before serving. Separate the romaine leaves; wash, then dry thoroughly. Reserve 4 of the most attractive leaves for garnish. Slice the remaining leaves crosswise in thin shreds; reserve.
To prepare the salmon, rub a generous teaspoon of the reserved seasoning mixture over each piece. Arrange the salmon on a baking sheet, skin-side down. Roast at 500˚ F about 11 minutes for medium rare (salmon should be spongy when pressed with a finger at its thickest part.) and 13 minutes for medium-well (salmon should be just firm when pressed with a finger at its thickest part.).
While the salmon cooks, mound 1/4 the shredded romaine on each of 4 serving plates. Top with 1/2-cup salsa. When salmon is done, let it cool slightly-- it should be warm but not hot. Put a piece of salmon on each plate; garnish each with a reserved romaine leaf and 2 lime wedges.
Tuesday, October 7, 2008
PEARS
Pears are such an amazing winter fruit. The abundance of varieties available matches the many ways to serve them. Sweet or savory they are just wonderful. Here are some of my favorites!
Pear and Pomegranate Salsa
3 ripe but firm Pears, diced
1-cup pomegranate seeds
1 red onion, finely diced
1 yellow pepper, diced
1 small jalapeno pepper, finely diced
3 cloves garlic, minced
2 tsp olive oil
Juice of 2 limes
1/2-teaspoon lime zest
Pinch of cayenne pepper
Salt to taste
In a medium bowl, toss all the ingredients together. Serve with chips or over fish or chicken.
Pear and Butternut Squash Soup
(Vegetarians: omit the bacon. Sautee Veggies in 1-tablespoon olive oil and use Soymilk for the heavy cream.)
6 strips bacon, chopped
1 onion, peeled and chopped
4 cups chicken stock
4 cups peeled butternut squash cubes
3 large pears, peeled, cored and cubed
3/4 cup chopped celery
1 tsp thyme
1-cup heavy cream
Salt and freshly ground pepper to taste
Chopped fresh thyme for Garnish
Sauté bacon in a large stockpot until crisp; remove from pan, drain on paper towels and crumble. Remove all but 1-tablespoon bacon grease from pot; add onion and sauté over medium heat until browned. Add stock, squash, pears and celery to pot. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Let cool slightly, and then with an immersion blender or in a blender or food processor, puree mixture until smooth. Return back to pot and add thyme and bacon. Simmer for 10 minutes more. Stir in cream and season to taste with salt and pepper. Ladle into bowls and sprinkle with chopped fresh thyme
Roast Chicken with Pears
1 roasting chicken
1 Very ripe pear
2 sprigs fresh rosemary
2 sprigs fresh thyme
3 cloves garlic
2 onions
Salt
Pepper
Melted butter for basting
Peel the onions and slice them in thin circles. Separate them slightly and line them in a roasting pan. Rinse the chicken with cold water and pat dry removing all the neck and liver. Sprinkle the skin with salt and pepper. Place the whole pear the garlic, rosemary and thyme into the cavity of the chicken. Place the chicken on top of the onions and baste with the melted butter. Roast at 425 for 1 hour and 15 minutes.
Pear Tart with Maytag Blue Crust
Pears-
2 cups red wine
1-cup sugar
1-cup water
1 orange, halved
1lemon, halved
1-inch ginger, peeled
3 cinnamon sticks
5 whole cloves
4 pears, peeled and cored
In a large soup pot place all ingredients except pears and cook over medium heat, stirring occasionally, until the sugar is dissolved. Bring to a boil. Reduce heat to simmer and add pears. Poach until tender about 20 minutes. Remove from stove and cool completely. Refrigerate over night.
Pastry Cream-
1/3-cup sugar
1-cup cups milk
2 1/2 tablespoon cornstarch
3 egg yolks
1/4 cup Butter
2 teaspoons vanilla
In a medium saucepan mix half the sugar to the milk and bring to a boil stirring constantly. In a medium bowl whisk together the rest of the sugar and cornstarch and yolks. Once the milk is boiling pour 1/4 of the milk mixture into the egg mixture whisking constantly. Pour the egg mixture into the rest of the milk mixture and return to the heat whisking until the cream thickens and comes to a complete boil. Remove from the heat and add the butter and vanilla whisking until the butter completely melts. Pour into a bowl and cover with plastic until it comes to room temperature.
Crust-
3/4 cup all flour
1/4-teaspoon salt
5 tablespoons butter
1/2 cup crumbled Maytag Blue Cheese
Up to 4 Tablespoons ice water
1/4 cup raspberry jelly, melted
Place butter cut into tiny pieces (I use a grater) and place in the freezer for 15 minutes. In a medium mixing bowl whisk together the flour and salt. Using a pastry blender cut the butter into the flour until the pieces are the size of rice. Add cheese. Sprinkle 1-tablespoon water over part of the flour mixture and stir very gently with a fork, Push moistened dough to the side of the bowl. Repeat using 1 tablespoons of water at a time until all the dough is moistened. Roll dough into a ball wrap in plastic and place in the refrigerator for 15 minutes. Roll out to be 10 inches round. Place in a 9-inch tart pan sprayed with bakers joy. Bake in a preheated 350 oven until golden about 15 minutes. When cool spread the vanilla cream over the crust. Slice the pears and place them decoratively over the cream. Brush with raspberry jelly and refrigerate for 3 hours before serving.
Pear and Pomegranate Salsa
3 ripe but firm Pears, diced
1-cup pomegranate seeds
1 red onion, finely diced
1 yellow pepper, diced
1 small jalapeno pepper, finely diced
3 cloves garlic, minced
2 tsp olive oil
Juice of 2 limes
1/2-teaspoon lime zest
Pinch of cayenne pepper
Salt to taste
In a medium bowl, toss all the ingredients together. Serve with chips or over fish or chicken.
Pear and Butternut Squash Soup
(Vegetarians: omit the bacon. Sautee Veggies in 1-tablespoon olive oil and use Soymilk for the heavy cream.)
6 strips bacon, chopped
1 onion, peeled and chopped
4 cups chicken stock
4 cups peeled butternut squash cubes
3 large pears, peeled, cored and cubed
3/4 cup chopped celery
1 tsp thyme
1-cup heavy cream
Salt and freshly ground pepper to taste
Chopped fresh thyme for Garnish
Sauté bacon in a large stockpot until crisp; remove from pan, drain on paper towels and crumble. Remove all but 1-tablespoon bacon grease from pot; add onion and sauté over medium heat until browned. Add stock, squash, pears and celery to pot. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Let cool slightly, and then with an immersion blender or in a blender or food processor, puree mixture until smooth. Return back to pot and add thyme and bacon. Simmer for 10 minutes more. Stir in cream and season to taste with salt and pepper. Ladle into bowls and sprinkle with chopped fresh thyme
Roast Chicken with Pears
1 roasting chicken
1 Very ripe pear
2 sprigs fresh rosemary
2 sprigs fresh thyme
3 cloves garlic
2 onions
Salt
Pepper
Melted butter for basting
Peel the onions and slice them in thin circles. Separate them slightly and line them in a roasting pan. Rinse the chicken with cold water and pat dry removing all the neck and liver. Sprinkle the skin with salt and pepper. Place the whole pear the garlic, rosemary and thyme into the cavity of the chicken. Place the chicken on top of the onions and baste with the melted butter. Roast at 425 for 1 hour and 15 minutes.
Pear Tart with Maytag Blue Crust
Pears-
2 cups red wine
1-cup sugar
1-cup water
1 orange, halved
1lemon, halved
1-inch ginger, peeled
3 cinnamon sticks
5 whole cloves
4 pears, peeled and cored
In a large soup pot place all ingredients except pears and cook over medium heat, stirring occasionally, until the sugar is dissolved. Bring to a boil. Reduce heat to simmer and add pears. Poach until tender about 20 minutes. Remove from stove and cool completely. Refrigerate over night.
Pastry Cream-
1/3-cup sugar
1-cup cups milk
2 1/2 tablespoon cornstarch
3 egg yolks
1/4 cup Butter
2 teaspoons vanilla
In a medium saucepan mix half the sugar to the milk and bring to a boil stirring constantly. In a medium bowl whisk together the rest of the sugar and cornstarch and yolks. Once the milk is boiling pour 1/4 of the milk mixture into the egg mixture whisking constantly. Pour the egg mixture into the rest of the milk mixture and return to the heat whisking until the cream thickens and comes to a complete boil. Remove from the heat and add the butter and vanilla whisking until the butter completely melts. Pour into a bowl and cover with plastic until it comes to room temperature.
Crust-
3/4 cup all flour
1/4-teaspoon salt
5 tablespoons butter
1/2 cup crumbled Maytag Blue Cheese
Up to 4 Tablespoons ice water
1/4 cup raspberry jelly, melted
Place butter cut into tiny pieces (I use a grater) and place in the freezer for 15 minutes. In a medium mixing bowl whisk together the flour and salt. Using a pastry blender cut the butter into the flour until the pieces are the size of rice. Add cheese. Sprinkle 1-tablespoon water over part of the flour mixture and stir very gently with a fork, Push moistened dough to the side of the bowl. Repeat using 1 tablespoons of water at a time until all the dough is moistened. Roll dough into a ball wrap in plastic and place in the refrigerator for 15 minutes. Roll out to be 10 inches round. Place in a 9-inch tart pan sprayed with bakers joy. Bake in a preheated 350 oven until golden about 15 minutes. When cool spread the vanilla cream over the crust. Slice the pears and place them decoratively over the cream. Brush with raspberry jelly and refrigerate for 3 hours before serving.
Saturday, October 4, 2008
Ricotta
After writing about Maytag blue cheese I got a little flack from readers about some of the other chesses that deserve a column dedicated to them. As the air got cooler I thought about my grandmothers lasagna and cannoli. The two things I knew growing up that contained ricotta. I did love to scrape the containers when my mother was finished putting it into the dish. Technically, ricotta is not a cheese at all, but a cheese by-product. Ricotta is made from the whey drained from such cheeses as mozzarella, provolone, and other hard white cheeses. Ricotta is a fresh, soft, snowy white cheese with a rich but mild, slightly sweet flavor. Cottage cheese is a good replacement for ricotta (place 8 ounces in a blender with a tablespoon of milk to get the proper consistency, though it will be saltier. For the savory recipes if you are vegan or dairy intolerant try puréeing a 12-ounce can of white beans with roasted garlic. I have played with the lasagna and sauce recipes but they are based on my great-grandmothers recipes. She would call the sauce gravy and be thrilled with the no boil lasagna noodles! You can use hers or any meat or tomato sauce. My daughter loves the stuffed shells and work well with a jar sauce for a quick supper. Freezing in individual portions. Is a great way to utilize leftovers and have great meals through the winter.
Little Noni’s Lasagna
4 cups ricotta
2 cups spinach, chopped
1/4-teaspoon nutmeg
1-1/2 cups shredded Parmesan, divided
1/2 pound lasagna noodles, cooked and drained
6 cups mozzarella, shredded
3 Tbsp. Parsley, minced
. In a small bowl mix together the ricotta, spinach and nutmeg. Pour 1 cup sauce in bottom of 13x9-inch pan. Layer one-third noodles, half the Ricotta mixture, one-third of the remaining sauce and 2 cup Mozzarella cheese in pan. Repeat layers. Top with remaining noodles, sauce and 1 cup Mozzarella and 3/4-cup Parmesan cheeses. Cover with foil and bake at 350°F 50 minutes; uncover, sprinkle with parsley and bake 15 minutes more. Let stand 10 minutes before serving.
Basic Meat Sauce
2 tablespoons olive oil
2 pounds ground beef
1 large onion, chopped
6 garlic cloves, chopped
1/4 cup chopped fresh parsley
1 teaspoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
1 teaspoon dried thyme
1/2 teaspoon crushed pepper
1 28-ounce can Italian plum tomatoes, drained, chopped
1 28-ounce can tomato sauce
1/2 cup dry red wine
Heat oil in heavy large skillet over medium-high heat. Add onion and garlic to skillet and sauté until onion is tender, about 5 minutes. Add ground beef and stir until brown, about 5 minutes more. Stir in parsley, basil, oregano and paprika and continue cooking 1 minute. Add tomatoes, tomato sauce and wine. Reduce heat to medium-low. Simmer until sauce is thick, about 30 minutes.
Emma’s Shells
2 dozen large pasta shells
2 teaspoons salt
24 ounces part skim ricotta cheese
1/4-cup fine dry breadcrumbs
1/2 cup grated Parmesan cheese, divided
2 tablespoons parsley, chopped
1 egg, slightly beaten
1 medium onion, halved and sliced
2 cloves garlic, crushed
1 can (15 ounces) diced tomatoes, untrained
3 cans tomato sauce
1/2-teaspoon oregano
1/2-teaspoon basil
2 cups shredded Mozzarella cheese
Cook shells in boiling salted water following package directions. Drain in a colander and rinse with cool water. Set aside. In large skillet heat oil over medium heat; add onion and garlic. Sauté until golden in color. In a bowl mix the ricotta, breadcrumbs, Parmasan, parsley and egg, mix until well blended. Add the tomatoes, tomato sauce, basil and oregano to the onions and garlic. Gently stuff each shell with the ricotta mixture. Place each stuffed shell in a casarole dish in a single layer. Cover with sauce. Sprinkle with mozzarella cheese. Bake in a pre-heated 350-degree oven for 35 minutes until cheese is melted and sauce is bubbly.
Chocolate Chip Cheesecake
1-1/4 cups fine chocolate wafer crumbs (25 cookies, processed in food processor)
1/3-cup butter, melted
4 cups Ricotta Cheese
1-cup sugar
1/2-cup heavy cream
1/4-cup flour
1 tsp. vanilla
1/4 tsp. salt
3 eggs
1-1/2 cups mini semi-sweet chocolate chips, divided
Mint sprigs or berries for garnish
Spray a 9-inch spring form pan with bakers joy. Combine crust ingredients in small bowl. Press evenly over bottom of pan. Bake in preheated 350°F oven 10 minutes. Combine Ricotta cheese, sugar, heavy cream, flour, vanilla and salt in medium bowl. Add eggs, one at a time, blend with electric mixer until smooth. Fold in 1 cup chocolate chips; pour over crust. Bake in preheated 350°F oven 1 hour or until set. Cool in oven with door propped open 30 minutes. Refrigerate 4 hours or longer. Sprinkle remaining chocolate chips over the top with mint and berries. You can also melt the chocolate and pipe or spoon drizzle over the top of the cake.
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Little Noni’s Lasagna
4 cups ricotta
2 cups spinach, chopped
1/4-teaspoon nutmeg
1-1/2 cups shredded Parmesan, divided
1/2 pound lasagna noodles, cooked and drained
6 cups mozzarella, shredded
3 Tbsp. Parsley, minced
. In a small bowl mix together the ricotta, spinach and nutmeg. Pour 1 cup sauce in bottom of 13x9-inch pan. Layer one-third noodles, half the Ricotta mixture, one-third of the remaining sauce and 2 cup Mozzarella cheese in pan. Repeat layers. Top with remaining noodles, sauce and 1 cup Mozzarella and 3/4-cup Parmesan cheeses. Cover with foil and bake at 350°F 50 minutes; uncover, sprinkle with parsley and bake 15 minutes more. Let stand 10 minutes before serving.
Basic Meat Sauce
2 tablespoons olive oil
2 pounds ground beef
1 large onion, chopped
6 garlic cloves, chopped
1/4 cup chopped fresh parsley
1 teaspoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
1 teaspoon dried thyme
1/2 teaspoon crushed pepper
1 28-ounce can Italian plum tomatoes, drained, chopped
1 28-ounce can tomato sauce
1/2 cup dry red wine
Heat oil in heavy large skillet over medium-high heat. Add onion and garlic to skillet and sauté until onion is tender, about 5 minutes. Add ground beef and stir until brown, about 5 minutes more. Stir in parsley, basil, oregano and paprika and continue cooking 1 minute. Add tomatoes, tomato sauce and wine. Reduce heat to medium-low. Simmer until sauce is thick, about 30 minutes.
Emma’s Shells
2 dozen large pasta shells
2 teaspoons salt
24 ounces part skim ricotta cheese
1/4-cup fine dry breadcrumbs
1/2 cup grated Parmesan cheese, divided
2 tablespoons parsley, chopped
1 egg, slightly beaten
1 medium onion, halved and sliced
2 cloves garlic, crushed
1 can (15 ounces) diced tomatoes, untrained
3 cans tomato sauce
1/2-teaspoon oregano
1/2-teaspoon basil
2 cups shredded Mozzarella cheese
Cook shells in boiling salted water following package directions. Drain in a colander and rinse with cool water. Set aside. In large skillet heat oil over medium heat; add onion and garlic. Sauté until golden in color. In a bowl mix the ricotta, breadcrumbs, Parmasan, parsley and egg, mix until well blended. Add the tomatoes, tomato sauce, basil and oregano to the onions and garlic. Gently stuff each shell with the ricotta mixture. Place each stuffed shell in a casarole dish in a single layer. Cover with sauce. Sprinkle with mozzarella cheese. Bake in a pre-heated 350-degree oven for 35 minutes until cheese is melted and sauce is bubbly.
Chocolate Chip Cheesecake
1-1/4 cups fine chocolate wafer crumbs (25 cookies, processed in food processor)
1/3-cup butter, melted
4 cups Ricotta Cheese
1-cup sugar
1/2-cup heavy cream
1/4-cup flour
1 tsp. vanilla
1/4 tsp. salt
3 eggs
1-1/2 cups mini semi-sweet chocolate chips, divided
Mint sprigs or berries for garnish
Spray a 9-inch spring form pan with bakers joy. Combine crust ingredients in small bowl. Press evenly over bottom of pan. Bake in preheated 350°F oven 10 minutes. Combine Ricotta cheese, sugar, heavy cream, flour, vanilla and salt in medium bowl. Add eggs, one at a time, blend with electric mixer until smooth. Fold in 1 cup chocolate chips; pour over crust. Bake in preheated 350°F oven 1 hour or until set. Cool in oven with door propped open 30 minutes. Refrigerate 4 hours or longer. Sprinkle remaining chocolate chips over the top with mint and berries. You can also melt the chocolate and pipe or spoon drizzle over the top of the cake.
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