We had such a fun Spanish winetasting at the Greene's the other night - wish you were there:) The Romesco sauce was a big hit, and I promised to post the recipe to my blog. If you are not familiar with Romesco sauce, it is Spain's answer to Italy's red sauce. Delicious as a dip with seafood, pork, tenderloin or chicken, it can also play a starring role topping pasta. Whip up a batch for the holidays and watch it disappear!
Romesco Sauce
1 1/2 Cup Almonds
2 1” Slices Rustic Country Bread
1/2 Cup Sherry Vinegar
2 Roasted Red Peppers
2 TB Tomato Paste
1 TB Fresh Lemon Juice
1 TB Sweet Smoked Paprika
1/2 Tsp each Salt and Black Pepper, plus more to taste
Up to 3/4 Cup Extra Virgin Olive Oil
Step One
On a baking sheet, toast the almonds in a 350F oven for 10 minutes. Set aside to cool.
Step Two
Cube the bread, and place in a bowl with the vinegar for 30 minutes.
Step Three
In a food processor, grind the almonds, add the vinegar and bread, the peppers, tomato paste, lemon juice, paprika, salt and pepper. With the motor running, slowly add the olive oil as desired. (You can also just drizzle a little oil over the finished Romesco.) Taste for salt and pepper and serve.
Thursday, December 24, 2009
Sunday, December 6, 2009
A Gaggle of Googlers and Other Pix
Hey! Here's more great pictures from the fun foodstyling class. See the "Google This" post for the recipes for these delicious treats.
Google This!
A fun gathering of Google folks and I spent an afternoon last week creating and eating delicious holiday treats. Here's a sampling of the finished products...and the proud creators! And of course, the recipes the fun food stylists used is right here, too. (Check out the next post for even more great pix!)
Cheese and Date Filled Tartines
½ LB Prosciutto
2 TB Extra Virgin Olive Oil, divided
1 Medium Red Onion, Finely Chopped
6 Large Dates, Pitted and Chopped
¼ Cup Balsamic Vinegar
1 TB Sherry Vinegar
1 (10 oz) Log Goat Cheese
Kosher or Sea Salt and Freshly Cracked Black Pepper to Taste
1 Recipe Tartine Shells
Step One
Sauté the Prosciutto in 1 TB oil until crispy and brown around the edges. Remove from the pan and let drain on a wire rack. When cool, chop coarsely.
Step Two
Heat the oil in a medium saucepan, add the onion and over medium heat, cook and stir until beginning to brown, (about 5 minutes).
Step Three
Add the dates and vinegars to the onion and cook over low heat until the dates are soft and the liquid is syrupy. Remove from the heat and let cool.
Step Four
Add the goat cheese to the date mixture and stir to combine. Taste and season with Salt and Pepper.
Step Five
Place a rounded teaspoon of the cheese and date mixture in each tartine. Garnish with Prosciutto.
The Tartine Shells
1 Loaf Pepperidge Farm Very Thin Sliced Whole Wheat Bread
Non-Stick Spray
3 Mini Muffin Tins
2 ¼” Cookie Cutter
Step One
Preheat the oven to 350F. Spray the muffin tins with Non Stick Spray.
Step Two
Cut each piece of bread with the cookie cutter, and carefully put it into the muffin tin. Bake at 350F for 10 minutes or until the bread begins to brown.
* Tartine is an open faced sandwich
Roasted Curry Cashews
2 – 3 Cups Raw Cashews
2 TB Extra Virgin Olive Oil
Kosher or Sea Salt to Taste
1 TB Garam Masala or Curry Powder
Step One
Place the Cashews on a Sheet Tray. Put in a 350F Oven for 10 minutes, or until beginning to brown.
Step Two
Remove the cashews from the oven and immediately drizzle with the olive oil and season with salt and garam masala.
Grissini wrapped in Prosciutto
Take Grissini (Italian Breadsticks) and wrap the slices of Prosciutto around one end.
Grilled Pineapple and Chili Salsa
1/4 Cup Finely Chopped Red Onion
1 Fresh Pineapple, Cut into ½” Rings
2 TB Dark Brown Sugar
1 TB Minced Seeded Jalapeño
1 TB Chopped Cilantro
1 TB Cider Vinegar
1 TB Honey
½ Tsp Smoked Paprika
Kosher or Sea Salt and Freshly Cracked Black Pepper to taste
Step One
Place the red onion in a bowl of Ice Water and set aside for at least 15 minutes.
Step Two
Sprinkle the pineapple rings with the brown sugar. Oil the grill, and grill the pineapple over medium high heat until grill marks appear. Chop the pineapple.
Step Three
Drain the red onion and pat dry. Mix the rest of the ingredients together, add the red onion and pineapple and salt and pepper to taste. Serve with tortilla chips.
Brandied Apricot Butter on Pumpkin Muffins
Brandied Apricot Butter
¼ LB Unsalted Butter, Softened
1 TB Apricot Brandy
¼ Cup Apricot Jam
Mix all the ingredients together and place in a ramekin.
Pumpkin Muffins
3 Large Eggs
1 15 oz Can Pumpkin
3/4 Cup Canola or Vegetable Oil
½ Cup Water
1 ½ Cups All Purpose Flour
1 Cup Whole Wheat Pastry Flour
1 Cup Sugar
1 ¼ Cup Light Brown Sugar
1 ¼ Tsp Salt
1 ½ Tsp Baking Soda
1 Tsp Freshly Grated Nutmeg
1 Tsp Cinnamon
1 ½ Cups Toasted Chopped Pecans
Step One
Preheat the oven to 350F. Grease and Flour, (or use Baker’s Joy) 4 mini muffin tins.
Step Two
In a large bowl, whisk the 3 eggs. Add the pumpkin, oil and water. Whisk until smooth. Add the flours, sugars, salt, baking soda and spices. Mix well. Stir in the nuts
Step Three. Pour the batter into the prepared pan, bake 30 to 35 minutes, or until a toothpick inserted near the center of a muffin comes clean. Let cool on a rack for 10 minutes, then remove from the pans and let cool completely. Serve with the Brandied Apricot Butter.
Paprika and Piquillo Crostini
½ Cup Coarsely Chopped Piquillo Peppers, (or Roasted Red Peppers)
¼ Cup Chopped Green Onions – Tops Only
2 Tsp Capers, Drained
2 Tsp Smoked Paprika
1 Garlic Clove, Peeled
1 Cup Ricotta Cheese
4 Ounces Light Cream Cheese
½ Cup Freshly Grated Manchego Cheese
Kosher or Sea Salt and Freshly Cracked Black Pepper
2 TB Olive Oil, Divided
1 Baguette, Cut into Spears
Minced Cilantro for Garnish
Step One
Combine the first 5 ingredients in a food processor and blend until almost smooth. Add all three cheeses and 1 TB of the olive oil. Process well. Season to taste with salt and pepper. Set aside.
Step Two
Preheat the oven to 375F. Arrange the spears in a single layer on a baking sheet. Brush with 1 TB of the olive oil and cook until golden – about 15 minutes.
Step Three
To serve, Place one end of the toasted spear in the dip and garnish with minced cilantro.
South Indian Spiced Shrimp
1 Tsp Kosher Salt
1/2 Tsp Ground Black Pepper
1 Tsp Garam Masala
1 Tsp Cumin
1/2 Tsp Cayenne
6 Cloves of Garlic, Chopped
1 Jalapeno, Seeded and Chopped
8 Green Onions, Chopped
1/2 Cup Cilantro, Chopped
Juice and Zest of a BIG Lime
1 Tsp Dark Brown Sugar
1/2 Cup Coconut Milk
1 1/2 LBs Large Shrimp, Peeled and Devined
Bamboo Skewers soaked for at least 30 minutes.
Lime Rounds for Garnish
*Raita for Dipping
Step One Prepare your spices, by measuring them, and placing in a bowl.
Step Two Place the next 5 ingredients in your food processor or blender. Add the spices, sugar and coconut milk. Process until it becomes a paste. Place the shrimp in the spice paste and set aside for an hour.
Step Three Remove the shrimp from spice paste, and thread onto skewers.
Step Four Preheat the grill or a grill pan on high heat. Brush grate or pan with oil, and arrange skewers on hot grate. Cook, turning once until grill marks are seen, and shrimp is done – about 2-3 minutes.
Raita is a “Cooling” dip for spicy Indian food. And, it’s fast and easy to prepare: to 2 cups of plain Greek yogurt, add 1/2 cup minced and drained tomatoes and 1/2 cup peeled, minced and drained cucumber. Add ½ Tsp Cumin and a TB of Lime Juice. Taste for salt, and serve immediately.
(When using vegetables with lots of liquid, like tomatoes, cucumbers or squash, chop the veggies and place them in a colander over a bowl. Salt lightly and let drain for at least 30 minutes before using them. Your finished dish will not turn out watery.)
FAST FOOD FACTS: Garam Masala.
The meaning in Hindi is “Hot” but don’t let the definition scare you away from this flavorful spice blend. It’s typically made with cinnamon, roasted cumin, cloves and black peppers. But, you don’t have to make it - just grab a bottle from the grocery and enjoy experimenting!
Golden Potatoes with Crème Fraiche and Caviar
24 Small Potatoes (Preferably Yukon Golds)
2 TB Olive Oil
Kosher or Sea Salt and Freshly Cracked Black Pepper to Taste
1 Small Dairy Container Crème Fraiche (OR Sour Cream with Added Lemon Juice)
¼ Cup Chopped Chives
Small Jar of Caviar
Step One
Preheat the oven to 400F. Hollow out the potatoes with a melon baller, making little boats, and toss in a bowl w/ a small amount of olive oil and kosher salt.
Step Two
Place on a parchment paper lined baking sheet and roast for 20 minutes or until golden.
Step Three
Remove from the baking sheet. Set aside until cooled before filling them. With a small spoon, place a dollop of crème fraiche in each potato and then garnish with chives. Top with a tiny bit of caviar and serve!
Marinated Cherry Peppers stuffed with Asiago
2 Jars Sweet Red Cherry Peppers, Drained
1 Recipe *Red Wine Vinaigrette
4 – 6 oz Asiago Cheese, cut in Cubes
4 oz Prosciutto or Speck, Sliced Thinly – Optional
Cut the stems and remove the seeds from the cherry peppers. Toss the peppers with the vinaigrette and set aside for an hour, or up to overnight. If desired, wrap the cheese in a slice of Prosciutto and stuff inside the pepper OR just place the cheese in the pepper.
*Red Wine Vinaigrette
1 Garlic Clove, Grated
¼ Cup Red Wine Vinegar
1 Tsp Dijon Mustard
1 Tsp Honey or Pomegranate Molasses
¼ - ½ Cup Extra Virgin Olive Oil
Kosher or Sea Salt and Freshly Ground Black Pepper to taste
Place the first 5 ingredients in a bowl. Drizzle in the olive oil to taste, and season to taste with salt and pepper.
FAST Food Facts
Speck is Smoked Prosciutto.
½ LB Prosciutto
2 TB Extra Virgin Olive Oil, divided
1 Medium Red Onion, Finely Chopped
6 Large Dates, Pitted and Chopped
¼ Cup Balsamic Vinegar
1 TB Sherry Vinegar
1 (10 oz) Log Goat Cheese
Kosher or Sea Salt and Freshly Cracked Black Pepper to Taste
1 Recipe Tartine Shells
Step One
Sauté the Prosciutto in 1 TB oil until crispy and brown around the edges. Remove from the pan and let drain on a wire rack. When cool, chop coarsely.
Step Two
Heat the oil in a medium saucepan, add the onion and over medium heat, cook and stir until beginning to brown, (about 5 minutes).
Step Three
Add the dates and vinegars to the onion and cook over low heat until the dates are soft and the liquid is syrupy. Remove from the heat and let cool.
Step Four
Add the goat cheese to the date mixture and stir to combine. Taste and season with Salt and Pepper.
Step Five
Place a rounded teaspoon of the cheese and date mixture in each tartine. Garnish with Prosciutto.
The Tartine Shells
1 Loaf Pepperidge Farm Very Thin Sliced Whole Wheat Bread
Non-Stick Spray
3 Mini Muffin Tins
2 ¼” Cookie Cutter
Step One
Preheat the oven to 350F. Spray the muffin tins with Non Stick Spray.
Step Two
Cut each piece of bread with the cookie cutter, and carefully put it into the muffin tin. Bake at 350F for 10 minutes or until the bread begins to brown.
* Tartine is an open faced sandwich
Roasted Curry Cashews
2 – 3 Cups Raw Cashews
2 TB Extra Virgin Olive Oil
Kosher or Sea Salt to Taste
1 TB Garam Masala or Curry Powder
Step One
Place the Cashews on a Sheet Tray. Put in a 350F Oven for 10 minutes, or until beginning to brown.
Step Two
Remove the cashews from the oven and immediately drizzle with the olive oil and season with salt and garam masala.
Grissini wrapped in Prosciutto
Take Grissini (Italian Breadsticks) and wrap the slices of Prosciutto around one end.
Grilled Pineapple and Chili Salsa
1/4 Cup Finely Chopped Red Onion
1 Fresh Pineapple, Cut into ½” Rings
2 TB Dark Brown Sugar
1 TB Minced Seeded Jalapeño
1 TB Chopped Cilantro
1 TB Cider Vinegar
1 TB Honey
½ Tsp Smoked Paprika
Kosher or Sea Salt and Freshly Cracked Black Pepper to taste
Step One
Place the red onion in a bowl of Ice Water and set aside for at least 15 minutes.
Step Two
Sprinkle the pineapple rings with the brown sugar. Oil the grill, and grill the pineapple over medium high heat until grill marks appear. Chop the pineapple.
Step Three
Drain the red onion and pat dry. Mix the rest of the ingredients together, add the red onion and pineapple and salt and pepper to taste. Serve with tortilla chips.
Brandied Apricot Butter on Pumpkin Muffins
Brandied Apricot Butter
¼ LB Unsalted Butter, Softened
1 TB Apricot Brandy
¼ Cup Apricot Jam
Mix all the ingredients together and place in a ramekin.
Pumpkin Muffins
3 Large Eggs
1 15 oz Can Pumpkin
3/4 Cup Canola or Vegetable Oil
½ Cup Water
1 ½ Cups All Purpose Flour
1 Cup Whole Wheat Pastry Flour
1 Cup Sugar
1 ¼ Cup Light Brown Sugar
1 ¼ Tsp Salt
1 ½ Tsp Baking Soda
1 Tsp Freshly Grated Nutmeg
1 Tsp Cinnamon
1 ½ Cups Toasted Chopped Pecans
Step One
Preheat the oven to 350F. Grease and Flour, (or use Baker’s Joy) 4 mini muffin tins.
Step Two
In a large bowl, whisk the 3 eggs. Add the pumpkin, oil and water. Whisk until smooth. Add the flours, sugars, salt, baking soda and spices. Mix well. Stir in the nuts
Step Three. Pour the batter into the prepared pan, bake 30 to 35 minutes, or until a toothpick inserted near the center of a muffin comes clean. Let cool on a rack for 10 minutes, then remove from the pans and let cool completely. Serve with the Brandied Apricot Butter.
Paprika and Piquillo Crostini
½ Cup Coarsely Chopped Piquillo Peppers, (or Roasted Red Peppers)
¼ Cup Chopped Green Onions – Tops Only
2 Tsp Capers, Drained
2 Tsp Smoked Paprika
1 Garlic Clove, Peeled
1 Cup Ricotta Cheese
4 Ounces Light Cream Cheese
½ Cup Freshly Grated Manchego Cheese
Kosher or Sea Salt and Freshly Cracked Black Pepper
2 TB Olive Oil, Divided
1 Baguette, Cut into Spears
Minced Cilantro for Garnish
Step One
Combine the first 5 ingredients in a food processor and blend until almost smooth. Add all three cheeses and 1 TB of the olive oil. Process well. Season to taste with salt and pepper. Set aside.
Step Two
Preheat the oven to 375F. Arrange the spears in a single layer on a baking sheet. Brush with 1 TB of the olive oil and cook until golden – about 15 minutes.
Step Three
To serve, Place one end of the toasted spear in the dip and garnish with minced cilantro.
South Indian Spiced Shrimp
1 Tsp Kosher Salt
1/2 Tsp Ground Black Pepper
1 Tsp Garam Masala
1 Tsp Cumin
1/2 Tsp Cayenne
6 Cloves of Garlic, Chopped
1 Jalapeno, Seeded and Chopped
8 Green Onions, Chopped
1/2 Cup Cilantro, Chopped
Juice and Zest of a BIG Lime
1 Tsp Dark Brown Sugar
1/2 Cup Coconut Milk
1 1/2 LBs Large Shrimp, Peeled and Devined
Bamboo Skewers soaked for at least 30 minutes.
Lime Rounds for Garnish
*Raita for Dipping
Step One Prepare your spices, by measuring them, and placing in a bowl.
Step Two Place the next 5 ingredients in your food processor or blender. Add the spices, sugar and coconut milk. Process until it becomes a paste. Place the shrimp in the spice paste and set aside for an hour.
Step Three Remove the shrimp from spice paste, and thread onto skewers.
Step Four Preheat the grill or a grill pan on high heat. Brush grate or pan with oil, and arrange skewers on hot grate. Cook, turning once until grill marks are seen, and shrimp is done – about 2-3 minutes.
Raita is a “Cooling” dip for spicy Indian food. And, it’s fast and easy to prepare: to 2 cups of plain Greek yogurt, add 1/2 cup minced and drained tomatoes and 1/2 cup peeled, minced and drained cucumber. Add ½ Tsp Cumin and a TB of Lime Juice. Taste for salt, and serve immediately.
(When using vegetables with lots of liquid, like tomatoes, cucumbers or squash, chop the veggies and place them in a colander over a bowl. Salt lightly and let drain for at least 30 minutes before using them. Your finished dish will not turn out watery.)
FAST FOOD FACTS: Garam Masala.
The meaning in Hindi is “Hot” but don’t let the definition scare you away from this flavorful spice blend. It’s typically made with cinnamon, roasted cumin, cloves and black peppers. But, you don’t have to make it - just grab a bottle from the grocery and enjoy experimenting!
Golden Potatoes with Crème Fraiche and Caviar
24 Small Potatoes (Preferably Yukon Golds)
2 TB Olive Oil
Kosher or Sea Salt and Freshly Cracked Black Pepper to Taste
1 Small Dairy Container Crème Fraiche (OR Sour Cream with Added Lemon Juice)
¼ Cup Chopped Chives
Small Jar of Caviar
Step One
Preheat the oven to 400F. Hollow out the potatoes with a melon baller, making little boats, and toss in a bowl w/ a small amount of olive oil and kosher salt.
Step Two
Place on a parchment paper lined baking sheet and roast for 20 minutes or until golden.
Step Three
Remove from the baking sheet. Set aside until cooled before filling them. With a small spoon, place a dollop of crème fraiche in each potato and then garnish with chives. Top with a tiny bit of caviar and serve!
Marinated Cherry Peppers stuffed with Asiago
2 Jars Sweet Red Cherry Peppers, Drained
1 Recipe *Red Wine Vinaigrette
4 – 6 oz Asiago Cheese, cut in Cubes
4 oz Prosciutto or Speck, Sliced Thinly – Optional
Cut the stems and remove the seeds from the cherry peppers. Toss the peppers with the vinaigrette and set aside for an hour, or up to overnight. If desired, wrap the cheese in a slice of Prosciutto and stuff inside the pepper OR just place the cheese in the pepper.
*Red Wine Vinaigrette
1 Garlic Clove, Grated
¼ Cup Red Wine Vinegar
1 Tsp Dijon Mustard
1 Tsp Honey or Pomegranate Molasses
¼ - ½ Cup Extra Virgin Olive Oil
Kosher or Sea Salt and Freshly Ground Black Pepper to taste
Place the first 5 ingredients in a bowl. Drizzle in the olive oil to taste, and season to taste with salt and pepper.
FAST Food Facts
Speck is Smoked Prosciutto.
Friday, December 4, 2009
Cookie Swap!
It was rainy and cold outside Wednesday - but warm and cozy inside. The delicious smell of sweet cookies wafted down the hall. Twenty of us of were baking, tasting and laughing as we shared stories and fun. There's nothing better than a cookie swap! So round up a group this holiday season and you'll be engaging an activity with a double payoff: baking with friends AND eating the luscious cookies for days to come. Here's some "eating better" quick, simple and yummy cookie recipes to get you started:
Toasted Coconut Almond Biscotti
1 ¼ Cup All Purpose Flour
1 Cup Whole Wheat Pastry Flour
1 ½ Tsp Baking Powder
½ Tsp Salt
½ Cup Unsalted Butter (Room Temp)
¾ Cup Firmly Packed Dark Brown Sugar
2 Large Eggs (Room Temp)
½ Tsp Vanilla Extract
½ Tsp Almond Extract
1 Cup *Toasted Coconut Flakes
1 ½ Cups Coarsely Chopped **Toasted Almonds
Step One
Whisk the flours, baking powder and salt together in a small bowl.
Step Two
Beat the butter and sugar until light – with a mixer on medium speed. (About 3 minutes.) Add the eggs one at a time, mixing after each one. Add the vanilla and almond extracts and the coconut and mix well.
Step Three
With the mixer on low, add the flour mixture until just combined. Add the almonds. Cover the bowl and refrigerate for at least 30 minutes. (The dough is very sticky – this will allow you to work with it.)
Step Four
Preheat the oven to 350F. Line a cookie sheet with parchment paper. Remove the dough from the frig and divide it into 2 long loafs. Bake until the tops are golden brown.
Step Five
Reduce the heat to 325F. Remove the loaves and cool about 20 minutes on a rack. Cut each loaf with a sharp serrated knife. Place the pieces on the parchment lined baking sheets and bake for 15 more minutes. Remove from the oven and place on rack to cool.
* To toast coconut flakes: Pre-heat your oven to 325F. Lay the coconut flakes on a baking sheet, in a single layer. Place the baking sheet into the oven for 12 to 15 minutes, checking periodically, in order to achieve the level of toast desired.
**To toast nuts: Set your timer for 8 minutes and place the nuts on a baking sheet and toast at 350 – 400F or until lightly browned and fragrant. If nuts are not done at 8 minutes, set your timer for 2 more minutes and remove at 10 minutes. (The softer the nuts, the less time needed for toasting.)
Toffee Chocolate Brownie Bites
2 TB Instant Coffee Powder or Granules
¼ Cup Hot Water
¼ Cup Unsalted Butter
¼ Cup Semisweet Chocolate Chips
1 Cups All Purpose Flour
½ Cup Whole Wheat Pastry Flour
1 1/3 Cups Sugar
½ Cup Unsweetened Cocoa
1 Tsp Baking Powder
½ Tsp Salt
1 Tsp Vanilla Extract
2 Large Eggs, Room Temperature
¼ Cup Toffee Chips
Step One
Preheat oven to 350F. Line small muffin tins with paper baking cups or spray with non stick cooking spray.
Step Two
Combine coffee granules and 1/4 cup hot water, stirring until the coffee granules dissolve.
Step Three
Combine butter and semisweet chocolate chips in a small microwave-safe bowl. Microwave at HIGH for 45 seconds or until the butter melts, then stir until thechocolate is smooth.
Step Four
Combine flours, sugar, unsweetened cocoa, baking powder, and salt in a large bowl, stirring with a whisk.
Step Five
Combine coffee mixture, butter mixture, vanilla extract, and eggs in another medium bowl, stirring with a whisk.
Step Six
Stir the coffee mixture into flour mixture until just combined. Fill the muffin cups 2/3 full with batter. Sprinkle with the toffee chips. Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean. Remove them from the pan to a wire rack. Cool completely
Ginger Rum Balls
1 Cup Finely Chopped Gingersnap Crumbs
1 Cup Finely Chopped Toasted Pecans
1 cup Powdered Sugar
2 TB Unsweetened Cocoa Powder
1 TB plus 1 ½ Tsp Light Corn Syrup
1/3 Cup Dark Rum
Unsweetened Cocoa Powder For Finishing
Step One
In a large bowl, combine gingersnap crumbs, pecans, 1 cup powdered sugar, the cocoa, corn syrup, and rum; stir to blend ingredients.
Step Two
Using about 1 teaspoon of the mixture, form small balls. Roll each ball in cocoa powder to coat generously. Store in tightly covered containers.
Best if aged for about a week before serving. Before serving, roll again in powdered sugar.
**To toast nuts: Set your timer for 8 minutes and place the nuts on a baking sheet and toast at 350 – 400F or until lightly browned and fragrant. If nuts are not done at 8 minutes, set your timer for 2 more minutes and remove at 10 minutes. (The softer the nuts, the less time needed for toasting.)
FAST FOOD FACTS:
Cocoa powder is made when chocolate liquor is pressed to remove most of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder. There are two types of unsweetened cocoa powder: Natural and Dutch-Processed.
Natural Unsweetened Cocoa Powder tastes very bitter and gives a deep chocolate flavor to baked goods. When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven.
Dutch-Processed Cocoa Powder is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used.
Tangy Cherry Walnut Cookies
1 ½ Cups Cup Whole Wheat Pastry Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
½ Tsp Salt
1 Cup Chopped **Toasted Walnuts
½ Cup Chopped Dried Cherries
1 Cup Sugar
½ Cup Smooth Unsweetened Applesauce
½ Cup Canola Oil
2 TB Freshly Grated Lemon Zest
3 TB Lemon Juice
½ Cup Raw Sugar
Step One
Whisk the flour, baking powder, baking soda and salt together in a large bowl. Add in the toasted walnuts and dried cherries.
Step Two
In another bowl, whisk the 1 cup sugar, the applesauce, canola oil, lemon zest and juice together.
Step Three
Make a well in the middle of the dry ingredients. Pour in the applesauce mixture. Mix well and place in the oven for 30 minutes. Preheat the oven to 350F and line a baking sheet with parchment.
Step Four
Put the Raw Sugar in a pie pan. Remove the dough from the frig, and rolling with floured hands, roll a ball and then roll in sugar to coat. (Place the balls about 2 inches apart on the cookie sheet, and bake for about 12 – 15 minutes or until just golden. Cool briefly and then place on racks to cool completely.
**To toast nuts: Set your timer for 8 minutes and place the nuts on a baking sheet and toast at 350 – 400F or until lightly browned and fragrant. If nuts are not done at 8 minutes, set your timer for 2 more minutes and remove at 10 minutes. (The softer the nuts, the less time needed for toasting.)
Jingle Balls
2 Cups All Bran Cereal
¾ Cup Chopped Dates
1/3 Cup **Toasted Pecans
3 TB Honey
2 TB Light Cream Cheese, Room Temp
2 Tsp Orange OR Lime Juice
1 TB Orange OR Lime Zest
½ Cup Finely Chopped Toasted Pecans OR ½ Cup *Toasted Coconut
Step One
Place the cereal, dates and pecans in a food processor and blend until finely chopped. Add the honey, cream cheese, orange or lime juice, orange or lime zest and pulse until a stiff dough is formed.
Step Two
With a tablespoon, shape the dough into small balls, rolling each one in either the chopped nuts, (for orange jingle balls), or the toasted coconut (for lime jingle balls). (Spraying your hands with a little Pam or wiping a little oil on them will help this process.) Place on a parchment lined place and let rest for 30 minutes before serving or storing.
* To toast coconut flakes: Pre-heat your oven to 325F. Lay the coconut flakes on baking sheet, in a single layer. Place the baking sheet into the oven for 12 to 15 minutes, checking periodically, in order to achieve the level of toast desired.
**To toast nuts: Set your timer for 8 minutes and place the nuts on a baking sheet and toast at 350 – 400F or until lightly browned and fragrant. If nuts are not done at 8 minutes, set your timer for 2 more minutes and remove at 10 minutes. (The softer the nuts, the less time needed for toasting.)
1 ¼ Cup All Purpose Flour
1 Cup Whole Wheat Pastry Flour
1 ½ Tsp Baking Powder
½ Tsp Salt
½ Cup Unsalted Butter (Room Temp)
¾ Cup Firmly Packed Dark Brown Sugar
2 Large Eggs (Room Temp)
½ Tsp Vanilla Extract
½ Tsp Almond Extract
1 Cup *Toasted Coconut Flakes
1 ½ Cups Coarsely Chopped **Toasted Almonds
Step One
Whisk the flours, baking powder and salt together in a small bowl.
Step Two
Beat the butter and sugar until light – with a mixer on medium speed. (About 3 minutes.) Add the eggs one at a time, mixing after each one. Add the vanilla and almond extracts and the coconut and mix well.
Step Three
With the mixer on low, add the flour mixture until just combined. Add the almonds. Cover the bowl and refrigerate for at least 30 minutes. (The dough is very sticky – this will allow you to work with it.)
Step Four
Preheat the oven to 350F. Line a cookie sheet with parchment paper. Remove the dough from the frig and divide it into 2 long loafs. Bake until the tops are golden brown.
Step Five
Reduce the heat to 325F. Remove the loaves and cool about 20 minutes on a rack. Cut each loaf with a sharp serrated knife. Place the pieces on the parchment lined baking sheets and bake for 15 more minutes. Remove from the oven and place on rack to cool.
* To toast coconut flakes: Pre-heat your oven to 325F. Lay the coconut flakes on a baking sheet, in a single layer. Place the baking sheet into the oven for 12 to 15 minutes, checking periodically, in order to achieve the level of toast desired.
**To toast nuts: Set your timer for 8 minutes and place the nuts on a baking sheet and toast at 350 – 400F or until lightly browned and fragrant. If nuts are not done at 8 minutes, set your timer for 2 more minutes and remove at 10 minutes. (The softer the nuts, the less time needed for toasting.)
Toffee Chocolate Brownie Bites
2 TB Instant Coffee Powder or Granules
¼ Cup Hot Water
¼ Cup Unsalted Butter
¼ Cup Semisweet Chocolate Chips
1 Cups All Purpose Flour
½ Cup Whole Wheat Pastry Flour
1 1/3 Cups Sugar
½ Cup Unsweetened Cocoa
1 Tsp Baking Powder
½ Tsp Salt
1 Tsp Vanilla Extract
2 Large Eggs, Room Temperature
¼ Cup Toffee Chips
Step One
Preheat oven to 350F. Line small muffin tins with paper baking cups or spray with non stick cooking spray.
Step Two
Combine coffee granules and 1/4 cup hot water, stirring until the coffee granules dissolve.
Step Three
Combine butter and semisweet chocolate chips in a small microwave-safe bowl. Microwave at HIGH for 45 seconds or until the butter melts, then stir until thechocolate is smooth.
Step Four
Combine flours, sugar, unsweetened cocoa, baking powder, and salt in a large bowl, stirring with a whisk.
Step Five
Combine coffee mixture, butter mixture, vanilla extract, and eggs in another medium bowl, stirring with a whisk.
Step Six
Stir the coffee mixture into flour mixture until just combined. Fill the muffin cups 2/3 full with batter. Sprinkle with the toffee chips. Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean. Remove them from the pan to a wire rack. Cool completely
Ginger Rum Balls
1 Cup Finely Chopped Gingersnap Crumbs
1 Cup Finely Chopped Toasted Pecans
1 cup Powdered Sugar
2 TB Unsweetened Cocoa Powder
1 TB plus 1 ½ Tsp Light Corn Syrup
1/3 Cup Dark Rum
Unsweetened Cocoa Powder For Finishing
Step One
In a large bowl, combine gingersnap crumbs, pecans, 1 cup powdered sugar, the cocoa, corn syrup, and rum; stir to blend ingredients.
Step Two
Using about 1 teaspoon of the mixture, form small balls. Roll each ball in cocoa powder to coat generously. Store in tightly covered containers.
Best if aged for about a week before serving. Before serving, roll again in powdered sugar.
**To toast nuts: Set your timer for 8 minutes and place the nuts on a baking sheet and toast at 350 – 400F or until lightly browned and fragrant. If nuts are not done at 8 minutes, set your timer for 2 more minutes and remove at 10 minutes. (The softer the nuts, the less time needed for toasting.)
FAST FOOD FACTS:
Cocoa powder is made when chocolate liquor is pressed to remove most of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder. There are two types of unsweetened cocoa powder: Natural and Dutch-Processed.
Natural Unsweetened Cocoa Powder tastes very bitter and gives a deep chocolate flavor to baked goods. When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven.
Dutch-Processed Cocoa Powder is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used.
Tangy Cherry Walnut Cookies
1 ½ Cups Cup Whole Wheat Pastry Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
½ Tsp Salt
1 Cup Chopped **Toasted Walnuts
½ Cup Chopped Dried Cherries
1 Cup Sugar
½ Cup Smooth Unsweetened Applesauce
½ Cup Canola Oil
2 TB Freshly Grated Lemon Zest
3 TB Lemon Juice
½ Cup Raw Sugar
Step One
Whisk the flour, baking powder, baking soda and salt together in a large bowl. Add in the toasted walnuts and dried cherries.
Step Two
In another bowl, whisk the 1 cup sugar, the applesauce, canola oil, lemon zest and juice together.
Step Three
Make a well in the middle of the dry ingredients. Pour in the applesauce mixture. Mix well and place in the oven for 30 minutes. Preheat the oven to 350F and line a baking sheet with parchment.
Step Four
Put the Raw Sugar in a pie pan. Remove the dough from the frig, and rolling with floured hands, roll a ball and then roll in sugar to coat. (Place the balls about 2 inches apart on the cookie sheet, and bake for about 12 – 15 minutes or until just golden. Cool briefly and then place on racks to cool completely.
**To toast nuts: Set your timer for 8 minutes and place the nuts on a baking sheet and toast at 350 – 400F or until lightly browned and fragrant. If nuts are not done at 8 minutes, set your timer for 2 more minutes and remove at 10 minutes. (The softer the nuts, the less time needed for toasting.)
Jingle Balls
2 Cups All Bran Cereal
¾ Cup Chopped Dates
1/3 Cup **Toasted Pecans
3 TB Honey
2 TB Light Cream Cheese, Room Temp
2 Tsp Orange OR Lime Juice
1 TB Orange OR Lime Zest
½ Cup Finely Chopped Toasted Pecans OR ½ Cup *Toasted Coconut
Step One
Place the cereal, dates and pecans in a food processor and blend until finely chopped. Add the honey, cream cheese, orange or lime juice, orange or lime zest and pulse until a stiff dough is formed.
Step Two
With a tablespoon, shape the dough into small balls, rolling each one in either the chopped nuts, (for orange jingle balls), or the toasted coconut (for lime jingle balls). (Spraying your hands with a little Pam or wiping a little oil on them will help this process.) Place on a parchment lined place and let rest for 30 minutes before serving or storing.
* To toast coconut flakes: Pre-heat your oven to 325F. Lay the coconut flakes on baking sheet, in a single layer. Place the baking sheet into the oven for 12 to 15 minutes, checking periodically, in order to achieve the level of toast desired.
**To toast nuts: Set your timer for 8 minutes and place the nuts on a baking sheet and toast at 350 – 400F or until lightly browned and fragrant. If nuts are not done at 8 minutes, set your timer for 2 more minutes and remove at 10 minutes. (The softer the nuts, the less time needed for toasting.)
Wednesday, November 18, 2009
TDay Countdown
It's that time of the year. Time to start pulling out the recipes, deciding which oldies are still goodies, and what new ones you are willing to try. I was born on Thanksgiving, as was my sister, interrupting our mother's turkey day celebrations 11 years apart - of course this makes it my favorite holiday! This year I will be celebrating with my in laws, so the only requirement of me is bringing the wine. What a treat for a cook:)
I have a Friday Four reader who asked me to send her my recipes for Thanksgiving. She has been dating a guy from Norway who is having both parents and children in the States for the holidays. So far, she says my recipes have helped make the relationship a "go", so I am hoping these will be winners as well. Another friend told me she was going to buy dressing, (stuffing), for her turkey since she had never made it before. "Ooh! Don't go to the dark side - make it", I said. So here is my recipe for very traditional dressing for the turkey. Whether you stuff the turkey with it, (make sure to cook your turkey longer with a chest full of stuffing), or put in a side dish, dressing makes the meal.
This is a time to celebrate old traditions and create new ones. About 6 years ago, I entered and won a contest by Maxwell House to have Susie Coehlo help me reinvent my holidays. It was a blast - they flew me to New York and I spent the day with her, (and 5 other winners from across the country), remaking Thanksgiving. This inspired me to try some new ideas for my holidays - its always fun to shake things up. Below you'll find my recipes for the big dinner. Check it out and see if there are any you'd like to try for the turkey day table.
Hope you have a wonderful creative Tday with friends and family!
** Check out the blog post on October 23rd (Julie and Julia) for Turkey Tricks. All the tips for chicken work will with turkey, too!
Thanksgiving Menu
Feta, Apple and Spinach Salad
Roast Turkey with Jim’s Cornbread Dressing and Apple Cider Gravy
Spinach and Artichoke Gratin
Roasted Parsnip and Potato Puree with Rosemary
Tangy Cranberry Sauce
Orange Bourbon Sweet Potatoes
Toasted Pecan Pumpkin Cake with Whipped Cream
Feta, Apple and Spinach Salad
1 5-6 OZ Bag Baby Spinach
1/3 Cup Dried Cranberries, Coarsely Chopped
3 Green Onions, Greens only - Thinly Sliced
1 Large Granny Smith Apple, Chopped
½ Cup Red Grapes, Halved
1/3 Cup Chopped Pecans, Toasted*
½ Cup Feta Cheese, Crumbled
Step One
Place the Spinach in a large salad bowl. Place the remaining ingredients in the bowl and toss with the salad dressing.
* To toast nuts, place in a 375F oven on a sheet pan for 8 – 10 minutes. When you begin smelling them – they are done. Set the timer and you won’t burn the nuts!
Dressing
1 TB Apple Cider Vinegar
1 TB Lemon Juice
1 Tsp Honey
1 Tsp Dijon Mustard
3 TB Extra Virgin Olive Oil
Kosher Salt and Black Pepper
Place all the ingredients in a jar and shake well.
Roasted Parsnip and Potato Puree with Rosemary
1 1/2 LB Parsnips, Peeled and Cut into 1” Pieces
2 Large Yellow Onions, in 1” Pieces
1 Tsp each Kosher or Sea Salt and Freshly Cracked Black Pepper, Plus More To Taste
2 TB Extra Virgin Olive Oil
3 LBs Yukon Gold Potatoes, in 1” Pieces
4 TB Unsalted Butter
1/3 Cup Skim Milk
1 TB Freshly Chopped Rosemary, Plus More For Garnish
3 TB Light Sour Cream
1 TB Light Mayonnaise
STEP ONE
Preheat the oven to 400F. On a half sheet pan lined with parchment paper and sprayed with nonstick spray, toss the parsnips, onion, salt and pepper with the olive oil. Roast for 30 – 45 minutes or until the parsnips and onions are tender and beginning to brown. Cool slightly and transfer to a food processor. Process until slightly chunky.
STEP TWO
While the parsnips are roasting, cook the potatoes in boiling salted water until tender, about 20 minutes. Mash the potatoes with a masher until desired smoothness, then add the parsnip mixture.
STEP THREE
In a small saucepan, melt the butter with the milk and rosemary over medium low heat. Add to the parsnip/potato mixture and stir. Mix in the sour cream and mayonnaise. Taste for salt and pepper and garnish with chopped rosemary.
Spinach and Artichoke Gratin
2 Packages Chopped Spinach, Defrosted and Drained (Well!)
2 TB Finely Chopped Yellow Onion
1 TB Unsalted Butter
2 Pkgs Frozen Artichoke Hearts, Defrosted
1 TB Fresh Lemon Juice
1 8 oz Tub Light Soft Cream Cheese, Room Temperature
1 Tsp Kosher Salt
½ Tsp Black Pepper
Panko Bread Crumbs (Japanese Breadcrumbs)
Non-stick Butter Spray
Step One
Defrost the Frozen Spinach. Squeeze the Spinach in a clean kitchen towel or paper towels to remove all the water. Set aside.
Step Two
Toss the Artichoke Hearts with the Lemon Juice.
Step Three
In a sauté pan over medium heat, cook the Onion until softened but not brown. Set aside.
Step Four
Mix the Chopped Spinach with the Soft Cream Cheese, the sautéed Yellow Onion, and the Salt and Pepper.
Step Five
Place the Artichokes in the bottom of an ovenproof casserole dish. Add the Chopped Spinach mixture on top. Sprinkle the Panko Breadcrumbs over the Spinach, and spray with non-stick butter spray. Bake in a 350F oven for 20-30 minutes or until warm and crust is golden brown.
Roast Turkey with Apple Cider Gravy
Probably every one has seen this recipe somewhere - this is my take on this delicious classic!
2 cups Kosher salt
2 Quarts Apple Cider
1 Whole Bunch Fresh Thyme
¼ Cup Black Peppercorns
1 12 to14-pound turkey, neck and giblets reserved for stock
1 apple, halved
1 lemon, halved
1 large bunch herbs consisting of any combination of parsley, thyme, oregano, rosemary and sage
1 onion, peeled and halved
Kosher or Sea salt and freshly ground black pepper
2 Large Onions, Chopped
2 Large Carrots, Chopped
2 Large Parsnips, Chopped
¼ Cup Olive Oil
Apple Cider Gravy, recipe follows
Step One
Using a clean large heavy-duty plastic garbage bag, (or a purchased brining bag) combine 6 quarts water with 2 cups kosher salt, 2 quarts apple cider, thyme and black peppercorns. Add turkey, cover and refrigerate overnight.
Step Two
Heat oven to 375F, Toss the onions, carrots and parsnips together with the olive oil. Season with salt and pepper. Place on the bottom of a large roasting pan with a rack in it. Rinse the turkey inside and out and pat dry. Rub the turkey inside and out with salt and pepper. Put the turkey on the roasting rack. Place the apple, lemon, herbs and onion in the cavity. Fold the wings under the body.
Step Three
Cook the turkey, about 2 hours or until an instant read thermometer registers about 165F. Remove from the oven and set aside while you make the gravy. The bird will stay warm for at least an hour. Make sure to not carve the bird for a half an hour to ensure the juices have settled.
Step Four
Discard the apple, lemon, herbs and the onion from inside the turkey. Holding it with a large fork or tongs inserted into the cavity, Tilt the turkey to release any juices into the roasting pan. Transfer turkey to serving platter.
APPLE CIDER GRAVY
1 cup Apple Cider
4 cups low fat/low salt chicken stock
1 large onion, minced (about 1 cup)
¼ cup (1/2 stick) unsalted butter,
4 fresh sage leaves, chopped
1/3 cup all-purpose flour
Ksoher or Sea Salt and Freshly Ground Black Pepper
Step One
Remove the rack from the roasting pan, and *discard the vegetables. Pour the pan juices through a sieve into a large glass measuring cup. Place the roasting pan across two burners over high heat, add the cider and deglaze pan, stirring and scraping up any brown bits on the bottom of the pan. Cook until reduced to about 1/2 cup, about 5 minutes.
Step Two
Pour the roasting pan mixture into a glass measuring cup, skim off any fat. Add enough chicken stock to the roasting pan mixture to equal 4 cups. Set aside ¼ cup of the mixture.
Step Three
Using a large sauté pan over medium heat, add the butter and melt. Sauté the onions, stirring occasionally, until golden. Add the sage and cook for about a minute. Add the turkey stock mixture and any turkey juices accumulated on turkey platter and bring to a boil.
Step Four
In a small bowl whisk together flour and reserved 1/4 cup cup of the turkey pan mixture. Whisk into the gravy, reduce heat and simmer, whisking, until thickened, about 10 minutes. Season with salt and pepper.
*If desired, and the veggies are not too brown – you can puree some or all of them and add them back to the finished gravy.
Jim’s Cornbread Dressing
1 Recipe *Cornbread
3 cups fresh breadcrumbs
½ Cup Unsalted Butter
2 large onions, diced (3 cups)
1 large bunch celery, diced (3 cups)
2 – 3 TBs **Poultry Seasoning
4 eggs
32 Ounces Low Salt/Low Fat Chicken Stock, (plus more if necessary)
16 Ounces 2 % Milk
1 TB freshly cracked black pepper
Kosher or Sea Salt to Taste
.
Step One
Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside
Step Two
Melt the butter in a large skillet, add onions and celery, and sauté until tender. Stir in the poultry seasoning, and sauté 1 more minute.
Step Three
Add the eggs, chicken broth, milk and pepper into cornbread mixture. It should create a very soupy mixture – if necessary add a little more chicken stock. Pour into a non-stick sprayed 13- x 9-inch baking dish. You may have a little extra left over – just bake in another baking dish. Bake, uncovered, at 375° for 45 to 60 minutes or until golden brown.
** if desired you can add up to ½ cup fresh sage or 2 TB Dried sage in place of the poultry seasoning.
*Cornbread
¼ Cup + 2 TB Vegetable Oil + more for skillet
1 cup Yellow cornmeal, (stoneground if possible)
2/3 cup all-purpose flour
1/3 cup Whole Wheat Flour
1/3 cup sugar
1 Tsp salt
1/2 Tsp baking soda
2 Large eggs
1 cup buttermilk
Step One
Preheat the oven to 375 degrees and pour just a little oil in a 6” cast iron (or oven proof) skillet, wipe it out with a paper towel and place it in the oven while it preheats.
Step Two
Whisk together the dry ingredients in a separate bowl.
Step Three
Whisk together the eggs and buttermilk and the oil.
Step Four
Combine the wet and dry ingredients and stir just enough to form a batter. It is ok if there are a few lumps. Avoid overbeating as this will make the cornbread tough. Pour into the pan and bake about 30 minutes until golden brown and a toothpick inserted in the center comes out with just a few crumbs
Fresh and Tangy Cranberry Dressing
1 Bag Fresh Cranberries
1 Large Navel Orange, cut in 8 pieces (peel and all)
¼ Cup + Honey or Pomegranate Molasses
In the bowl of a food processor add all the ingredients and pulse until desired thickness. Taste and add more honey if desired.
Orange Bourbon Sweet Potatoes
3 lbs sweet potatoes. Peeled and cut into chunks.
4 oz Unsalted butter, melted
Zest of 1 Orange
¼ Cup orange juice
1/4 tsp salt
2 TBs Bourbon
1 Cup Chopped Pecans, tossed with 2 TB Brown Sugar
Bake sweet potatoes in a 400F oven until tender, Remove the skins and mash while hot. Add the butter, zest, oj, salt and bourbon. Mix well, (the butter should melt), and place in a non stick sprayed casserole dish. Top with the pecans and bake at 350 for 20 - 30 minutes or until warm.
1 TB Fresh Lemon Juice
1 8 oz Tub Light Soft Cream Cheese, Room Temperature
1 Tsp Kosher Salt
½ Tsp Black Pepper
Panko Bread Crumbs (Japanese Breadcrumbs)
Non-stick Butter Spray
Step One
Defrost the Frozen Spinach. Squeeze the Spinach in a clean kitchen towel or paper towels to remove all the water. Set aside.
Step Two
Toss the Artichoke Hearts with the Lemon Juice.
Step Three
In a sauté pan over medium heat, cook the Onion until softened but not brown. Set aside.
Step Four
Mix the Chopped Spinach with the Soft Cream Cheese, the sautéed Yellow Onion, and the Salt and Pepper.
Step Five
Place the Artichokes in the bottom of an ovenproof casserole dish. Add the Chopped Spinach mixture on top. Sprinkle the Panko Breadcrumbs over the Spinach, and spray with non-stick butter spray. Bake in a 350F oven for 20-30 minutes or until warm and crust is golden brown.
Roast Turkey with Apple Cider Gravy
Probably every one has seen this recipe somewhere - this is my take on this delicious classic!
2 cups Kosher salt
2 Quarts Apple Cider
1 Whole Bunch Fresh Thyme
¼ Cup Black Peppercorns
1 12 to14-pound turkey, neck and giblets reserved for stock
1 apple, halved
1 lemon, halved
1 large bunch herbs consisting of any combination of parsley, thyme, oregano, rosemary and sage
1 onion, peeled and halved
Kosher or Sea salt and freshly ground black pepper
2 Large Onions, Chopped
2 Large Carrots, Chopped
2 Large Parsnips, Chopped
¼ Cup Olive Oil
Apple Cider Gravy, recipe follows
Step One
Using a clean large heavy-duty plastic garbage bag, (or a purchased brining bag) combine 6 quarts water with 2 cups kosher salt, 2 quarts apple cider, thyme and black peppercorns. Add turkey, cover and refrigerate overnight.
Step Two
Heat oven to 375F, Toss the onions, carrots and parsnips together with the olive oil. Season with salt and pepper. Place on the bottom of a large roasting pan with a rack in it. Rinse the turkey inside and out and pat dry. Rub the turkey inside and out with salt and pepper. Put the turkey on the roasting rack. Place the apple, lemon, herbs and onion in the cavity. Fold the wings under the body.
Step Three
Cook the turkey, about 2 hours or until an instant read thermometer registers about 165F. Remove from the oven and set aside while you make the gravy. The bird will stay warm for at least an hour. Make sure to not carve the bird for a half an hour to ensure the juices have settled.
Step Four
Discard the apple, lemon, herbs and the onion from inside the turkey. Holding it with a large fork or tongs inserted into the cavity, Tilt the turkey to release any juices into the roasting pan. Transfer turkey to serving platter.
APPLE CIDER GRAVY
1 cup Apple Cider
4 cups low fat/low salt chicken stock
1 large onion, minced (about 1 cup)
¼ cup (1/2 stick) unsalted butter,
4 fresh sage leaves, chopped
1/3 cup all-purpose flour
Ksoher or Sea Salt and Freshly Ground Black Pepper
Step One
Remove the rack from the roasting pan, and *discard the vegetables. Pour the pan juices through a sieve into a large glass measuring cup. Place the roasting pan across two burners over high heat, add the cider and deglaze pan, stirring and scraping up any brown bits on the bottom of the pan. Cook until reduced to about 1/2 cup, about 5 minutes.
Step Two
Pour the roasting pan mixture into a glass measuring cup, skim off any fat. Add enough chicken stock to the roasting pan mixture to equal 4 cups. Set aside ¼ cup of the mixture.
Step Three
Using a large sauté pan over medium heat, add the butter and melt. Sauté the onions, stirring occasionally, until golden. Add the sage and cook for about a minute. Add the turkey stock mixture and any turkey juices accumulated on turkey platter and bring to a boil.
Step Four
In a small bowl whisk together flour and reserved 1/4 cup cup of the turkey pan mixture. Whisk into the gravy, reduce heat and simmer, whisking, until thickened, about 10 minutes. Season with salt and pepper.
*If desired, and the veggies are not too brown – you can puree some or all of them and add them back to the finished gravy.
Jim’s Cornbread Dressing
1 Recipe *Cornbread
3 cups fresh breadcrumbs
½ Cup Unsalted Butter
2 large onions, diced (3 cups)
1 large bunch celery, diced (3 cups)
2 – 3 TBs **Poultry Seasoning
4 eggs
32 Ounces Low Salt/Low Fat Chicken Stock, (plus more if necessary)
16 Ounces 2 % Milk
1 TB freshly cracked black pepper
Kosher or Sea Salt to Taste
.
Step One
Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside
Step Two
Melt the butter in a large skillet, add onions and celery, and sauté until tender. Stir in the poultry seasoning, and sauté 1 more minute.
Step Three
Add the eggs, chicken broth, milk and pepper into cornbread mixture. It should create a very soupy mixture – if necessary add a little more chicken stock. Pour into a non-stick sprayed 13- x 9-inch baking dish. You may have a little extra left over – just bake in another baking dish. Bake, uncovered, at 375° for 45 to 60 minutes or until golden brown.
** if desired you can add up to ½ cup fresh sage or 2 TB Dried sage in place of the poultry seasoning.
*Cornbread
¼ Cup + 2 TB Vegetable Oil + more for skillet
1 cup Yellow cornmeal, (stoneground if possible)
2/3 cup all-purpose flour
1/3 cup Whole Wheat Flour
1/3 cup sugar
1 Tsp salt
1/2 Tsp baking soda
2 Large eggs
1 cup buttermilk
Step One
Preheat the oven to 375 degrees and pour just a little oil in a 6” cast iron (or oven proof) skillet, wipe it out with a paper towel and place it in the oven while it preheats.
Step Two
Whisk together the dry ingredients in a separate bowl.
Step Three
Whisk together the eggs and buttermilk and the oil.
Step Four
Combine the wet and dry ingredients and stir just enough to form a batter. It is ok if there are a few lumps. Avoid overbeating as this will make the cornbread tough. Pour into the pan and bake about 30 minutes until golden brown and a toothpick inserted in the center comes out with just a few crumbs
Fresh and Tangy Cranberry Dressing
1 Bag Fresh Cranberries
1 Large Navel Orange, cut in 8 pieces (peel and all)
¼ Cup + Honey or Pomegranate Molasses
In the bowl of a food processor add all the ingredients and pulse until desired thickness. Taste and add more honey if desired.
Orange Bourbon Sweet Potatoes
3 lbs sweet potatoes. Peeled and cut into chunks.
4 oz Unsalted butter, melted
Zest of 1 Orange
¼ Cup orange juice
1/4 tsp salt
2 TBs Bourbon
1 Cup Chopped Pecans, tossed with 2 TB Brown Sugar
Bake sweet potatoes in a 400F oven until tender, Remove the skins and mash while hot. Add the butter, zest, oj, salt and bourbon. Mix well, (the butter should melt), and place in a non stick sprayed casserole dish. Top with the pecans and bake at 350 for 20 - 30 minutes or until warm.
** To add to the "wow" factor, scoop orange pulp from 8 oranges that you have cut in half. Load the sweet potato mixture into the oranges, sprinkle with the pecans and bake. A really pretty presentation on the Thanksgiving table!
Toasted Pecan Pumpkin Cake
3 Large Eggs
1 15 oz Can Pumpkin Puree
3/4 Cup Canola or Vegetable Oil
½ Cup Water
1 ½ Cups All Purpose Flour
1 Cup Whole Wheat Pastry Flour
1 Cup Sugar
1 ¼ Cup Light Brown Sugar
1 ¼ Tsp Salt
1 ½ Tsp Baking Soda
1 Tsp Freshly Grated Nutmeg
1 Tsp Cinnamon
1 ½ Cups Toasted Chopped Pecans
Whipped Cream and Powdered Sugar for Serving
Step One
Preheat the oven to 350F. Grease and Flour, (or use Baker’s Joy*), a Bundt Pan.
Step Two
In a large bowl, whisk the 3 eggs. Add the pumpkin, oil and water. Whisk until smooth. Add the flours, sugars, salt, baking soda and spices. Mix well. Stir in the nuts
Step Three.
Pour the batter into the pan, bake 65 to 75 minutes, or until a toothpick inserted near the center comes clean. Let cool on a rack for 10 minutes, remove from the pan and let cool completely. Dust with powdered sugar and serve with freshly whipped cream
3 Large Eggs
1 15 oz Can Pumpkin Puree
3/4 Cup Canola or Vegetable Oil
½ Cup Water
1 ½ Cups All Purpose Flour
1 Cup Whole Wheat Pastry Flour
1 Cup Sugar
1 ¼ Cup Light Brown Sugar
1 ¼ Tsp Salt
1 ½ Tsp Baking Soda
1 Tsp Freshly Grated Nutmeg
1 Tsp Cinnamon
1 ½ Cups Toasted Chopped Pecans
Whipped Cream and Powdered Sugar for Serving
Step One
Preheat the oven to 350F. Grease and Flour, (or use Baker’s Joy*), a Bundt Pan.
Step Two
In a large bowl, whisk the 3 eggs. Add the pumpkin, oil and water. Whisk until smooth. Add the flours, sugars, salt, baking soda and spices. Mix well. Stir in the nuts
Step Three.
Pour the batter into the pan, bake 65 to 75 minutes, or until a toothpick inserted near the center comes clean. Let cool on a rack for 10 minutes, remove from the pan and let cool completely. Dust with powdered sugar and serve with freshly whipped cream
Friday, November 13, 2009
It's That Appetizer Time of the Year!
This is the time of year thoughts of delicious appetizers float thru my mind daily. So here are two of my favorites to add to your repertoire. Easy, quick and impressive, they can be made ahead of time, and just put together right before your gathering - whether it is dinner tonight, or a weekend party!
Wild Mushroom Tartines*
The Mushrooms
½ LB Wild Mushrooms, coarsely chopped
1 TB Unsalted Butter
2 TB Parsley, Thyme, Tarragon or Chives, finely chopped
Kosher Salt and Freshly Cracked Black Pepper to taste
Sauté the wild mushrooms until softened and the liquid has evaporated about 5 – 7 minutes. Add the herbs and salt and pepper to taste. Set aside
The Goat Cheese
1 Log Goat Cheese, Softened
2 TB Parsley, Thyme, Tarragon or Chives
Kosher Salt and Freshly Cracked Black Pepper to taste
Mash the Goat Cheese with the herbs, salt and pepper
The Tartine Shells
1 Loaf Pepperidge Farm Very Thin Sliced Whole Wheat Bread
Non-Stick Spray
3 Small Muffin Tins
2 ¼” Cookie Cutter
Step One
Preheat the oven to 350F. Spray the muffin tins with Non Stick Spray.
Step Two
Cut each piece of bread with the cookie cutter, and carefully put it into the muffin tin. Bake at 350F for 10 minutes or until the bread begins to brown.
Assembly
4 TB Parsley, Thyme, Tarragon or Chives, finely chopped for garnish
In each tartine shell, place a tiny dollop of goat cheese. Top with mushrooms, garnish with fresh herbs.
* Tartine is an open faced sandwich
Sesame Soy Pork Tenderloin Tastes
1 to 1 1/2 LBs Pork Tenderloin
1/3 cup Soy Sauce
2 TB Freshly Squeezed Orange Juice
Zest of an Orange
2 Large Garlic Cloves, Grated
2 Tsp Ground Ginger
1 TB Sesame Oil
1/4 Cup Honey
2 TB Dark Brown Sugar
1/8 Cup Sesame Seeds, Toasted
1/8 Cup Black Sesame Seeds
2 Oranges, Sliced Thinly - Spread out on a Large Platter
Step One
Cut the pork into 1” cubes.
Step Two
Combine soy sauce, orange juice, zest, garlic, ginger, and sesame oil; place in zippy bag with the pork. Turn bag to coat pork; refrigerate and let marinate for 3 hours, or up to overnight, turning occasionally.
Step Three
Combine honey and brown sugar in a bowl. Add the marinated pork and stir around to coat.
Step Four
Place the Pork on a sheet pan lined with parchment paper. Roast at 375° 25 to 30, minutes or until done* 145F – 155F Remove from the oven. Place on serving tray and sprinkle with sesame seeds.
Step Five
Serve the pork with toothpicks – Warm or room temperature
*The pork’s temperature will rise with carryover cooking – the USDA recommends 160F for pork.
FAST FOOD FACT Toasting Nuts (Seeds)
Place the nuts on a sheet tray and slide into a 350F oven. Set your timer for 7 minutes, check the nuts (seeds). If not done – set your timer for another 3 minutes – after this remove the nuts. They will continue cooking with carry over heat. Remember soft nuts and seeds like pine nuts and sesame seeds will take less time
Step One
Cut the pork into 1” cubes.
Step Two
Combine soy sauce, orange juice, zest, garlic, ginger, and sesame oil; place in zippy bag with the pork. Turn bag to coat pork; refrigerate and let marinate for 3 hours, or up to overnight, turning occasionally.
Step Three
Combine honey and brown sugar in a bowl. Add the marinated pork and stir around to coat.
Step Four
Place the Pork on a sheet pan lined with parchment paper. Roast at 375° 25 to 30, minutes or until done* 145F – 155F Remove from the oven. Place on serving tray and sprinkle with sesame seeds.
Step Five
Serve the pork with toothpicks – Warm or room temperature
*The pork’s temperature will rise with carryover cooking – the USDA recommends 160F for pork.
FAST FOOD FACT Toasting Nuts (Seeds)
Place the nuts on a sheet tray and slide into a 350F oven. Set your timer for 7 minutes, check the nuts (seeds). If not done – set your timer for another 3 minutes – after this remove the nuts. They will continue cooking with carry over heat. Remember soft nuts and seeds like pine nuts and sesame seeds will take less time
Monday, November 9, 2009
You Want to Take Them Home With You!
Since it is November and a special time of the year to say thanks, this is my profound thanks to all the wonderful help I receive when teaching classes at the Cooks Warehouse. (Thanks too - to Wendy Allen, the director of the cooking school. You are the reason that the assistants know what they are doing!) The assistants in every class are really special. With the exception of the Principal Assistant, each volunteer is there for the love of food and cooking - and does not get paid. (Except in vouchers to take more cooking classes:) So this means they help me unload the groceries, prep the recipes, assist me during class, (and the class members, too), serve the food, pick up the dishes and clean up the kitchen. Sounds exhausting, yes? It is. And they do all this with a super attitude and an inquiring mind. So thanks to all the wonderful assistants I have had over the past 3 years. You know who you are - and you are incredible. You'll see pictures of the assistants throughout my blog, and on my website. Once you see those dynamos in action - you too will want to take them home, too!
Here is a recipe from my last class - a great use of the last of the summer's basil.
1 (15 oz) Tin Cannellini Beans, drained and rinsed
1 (15 oz) Tin Black Beans, drained and rinsed
1 (15 oz) Tin Chick Peas, drained and rinsed
2 Heads Romaine, Shredded
1 Recipe Macadamia Basil Pesto*
½ Cup Parmesan or Pecorino Romano Curls for Garnish
Toss the beans with a small amount of the pesto until well coated. Serve on a bed of the romaine and garnish with the parmesan curls.
Macadamia Basil Pesto*
1 Cup Macadamia Nuts
2 Cups Packed Basil
2 Garlic Cloves
1 Lemon Zest and Juice
½ Cup Grated Parmesan or Pecorino Romano
1/8 – ¼ Cup Extra Virgin Olive Oil
Kosher or Sea Salt and Freshly Cracked Black Pepper to Taste
Place nuts, basil, garlic and lemon juice in a food processor or a blender, drizzle in the oil a bit at a time and blend until creamy.
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