Monday, December 20, 2010

Split Pea Soup

(Sleepy Soup)

1 lb dry green split peas
1 meaty ham bone
1 cup chopped onion
1 tsp chicken bouillon
1/4 tsp pepper
1 c finely chopped carrot
1 c finely chopped celery

1/2 c evaporated milk

2 slices bacon

Simmer ham bone for a few hours. Remove bone & add peas. Simmer another 1 1/2 hours. Chop meat and return to pot with vegetables and seasonings, simmer until tender, stir in milk. Garnish with bacon bits.

Sunday, December 19, 2010

Quinoa with Dried Cherries and Pistachios


Photo and Recipe from Cooking Light, December 2010
Quinoa-with-cherries-ck-l
Yield: 8 servings (serving size: 3/4 cup)

Ingredients

  • 1 3/4  cups  uncooked quinoa
  • 2  tablespoons  plus 2 teaspoons extra-virgin olive oil, divided
  • 3  tablespoons  finely chopped shallots
  • 2  cups  water
  • 1/3  cup  dry white wine or chicken broth
  • 1/2  teaspoon  salt
  • 3  tablespoons  fresh lemon juice
  • 1/4  teaspoon  freshly ground pepper
  • 1/2  cup  dried sweet cherries, chopped
  • 1/2  cup  dry-roasted pistachios, chopped
  • 1/4  cup  chopped fresh mint
  • 1/4  cup  chopped fresh parsley

Preparation

1. Rinse and drain quinoa. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add 2 cups water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly.
2. Combine remaining 2 tablespoons olive oil, lemon juice, and pepper in a large bowl; stir with a whisk. Add quinoa, cherries, and remaining ingredients; toss gently to combine.
From Kelly!

Friday, December 10, 2010

Cinnamon-Mascarpone Baked Pears

2 medium-large ripe pears
2 tsp brown sugar
2 tsp butter
1/4 cup white grape juice

6 Tablespoons mascarpone cheese
2 tsp brown sugar
1/4 tsp cinnamon

Preheat oven to 375'. Halve the pears lengthwise and core. Place cored side up in medium baking dish. spoon 1/2 tsp brown sugar and 1/2 tsp butter into each cavity. Pour grape juice into baking dish. Bake 20 minutes, until pears are tender and lightly brown.

Stir together cheese, sugar, and cinnamon.

To serve, arrange one pear half per plate. Top with 1 1/2 tablespoons cheese mixture.

Friday, November 12, 2010

Baked Beans

This is Aunt Edna's recipe:

4 c white beans (soak overnite) Drain.
Cover with clean water and slowly cook with ham or bacon until done (soft).
Add:
(These amts are approximate. Add to taste.)
1c brn sugar
1/2 c catsup
1 tsp dry mustard
1 tsp salt, dash pepper
Mix well and bake a couple of hours at 325.


Saturday, November 6, 2010

Waffles

Steven is the one who really likes waffles, so I make his favourite recipe:

2 cups flour
1scoop vanilla protein powder
4 tsp baking powder
1/2 tsp salt
2 eggs
2 1/4 c milk
4 T melted butter

Sift together dry ingredients, set aside.

Separate the eggs. Whip the white till stiff, then stir in the yolks. Add remaining wet ingredients, then mix in the dry ingredients.

Makes 6-8 Belgian style/size waffles.

Thursday, November 4, 2010

Glico Curry - found in the Asian aisle at Superstore


















Follow the instructions on the box, or:

Cook your chicken and veggies all day in a crock pot. At dinner time shred the chicken and stir in 2 bars of curry.

Either way, serve with rice.

Blondies

This recipe makes me think of my Aunt Ruth and picnics in Edmonton.

1/3 c butter
1 c brown sugar
1 egg
1 tsp vanilla
1 c flour
1/8 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Mix together, spread in a 9x9 pan. Sprinkle with chocolate chips.

Bake 350 x 20 minutes.

Chocolate Peanut Butter Cake

From Kelly!
(Carmen had this for her 10th birthday and loved it - I personally found it to be too rich for me. But I'm craving it right now - what does that say?)

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Sunday, October 31, 2010

Pesto Pasta Salad

Here is Lisa's recipe for Pesto Pasta Salad.  It was a huge hit!
My only warning is that this recipe makes enough salad to feed a small nation.  That nation will have happy tastebuds, though.
Pesto Pasta Salad
 2 lbs farfalle pasta (bowtie)
2 T olive oil
4 cloves of garlic
1 1/2 to 2 cups of shredded Parmesan cheese
4-5 cups of pesto (get that at Costco..delish!)
1/4 cup of lemon juice (or juice from 1/2 a lemon)
small amount of mayo - less than a cup (if you're disturbed by mayo,  don't fear.  You don't even notice it, and it helps the pesto stick to the pasta.)
a bag of baby spinach leaves (trim stems)
1 cup pine nuts (or more) 
grape tomatoes - optional, but makes it more colorful and yum
Cook pasta al dente (11 -12 min) Drain and put in large bowl. Toss with garlic and 2 T olive oil. Let cool. Mix in cheese to taste. Mix pesto sauce with lemon juice and a small amount of mayo (to help it stick to the pasta) and mix with the pasta. Add spinach leaves, pine nuts and tomatoes. Serves about 16-18. Refrigerate. DELISH!

Sunday, October 24, 2010

Spicy Shrimp

From the blog: Breakfast, Lunch, and Dinner

1/3 cup extra-virgin olive oil
3 cloves garlic, sliced
1 teaspoon red pepper flakes
2 teaspoons paprika
2 pounds peeled, deveined jumbo shrimp
1/4 cup lemon juice
2 Tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon black pepper
Heat oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent.  Sprinkle the red pepper flakes and paprika into the oil.  Add the shrimp and toss to coat.  Pour the lemon juice over the shrimp; allow to cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more.  Reduce heat to medium-low; add the basil and toss lightly.  Season with salt and pepper to serve.

Monday, October 11, 2010

Flourless Chocolate Cookies

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1 1/2 cups finely chopped nuts (I used pecans)
2 cups powdered sugar
1/3 cup cocoa powder
1/2 tsp salt

Mix together dry ingredients, and add:

2 egg whites
1 tsp vanilla

Mix again to form a stiff dough.

Drop approximately 2 Tablespoons of dough on parchment lined cookie sheet allowing lots of space for dough to spread. (8 cookies per sheet)

Bake 350 for 9 minutes.

Sunday, October 3, 2010

Rice Pudding


1 1/2 cups cooked rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten, then combined with remaining milk
2/3 cup raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
In a saucepan, combine cooked rice, 1 1/2 cups milk, and sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

    Wednesday, September 8, 2010

    Rice Crispy Treats


    MICROWAVE RICE CRISPY TREATS

    1/3 c. butter
    1 (10 1/2 oz.) pkg. marshmallows
    1 tsp. vanilla
    6 1/2 c. Rice Krispies

    Melt butter in bowl in microwave. Stir in marshmallows until melted and smooth. Blend in vanilla. Stir in Rice Krispies. Spread in lightly buttered 9 x 13 inch pan. Cool.


    Tuesday, September 7, 2010

    Strawberry Salad - Grandma O & Aunt Christy

    My kids always look forward to this at family gatherings!

    2 cups crushed pretzels
    3/4 cup melted butter
    3 Tablespoons sugar, plus 3/4 cup sugar
    1 (8-ounce) package cream cheese
    1 (8-ounce) container whipped topping
    2 (3-ounce) packages strawberry Jello
    2 cups boiling water
    2 (10-ounce) packages frozen strawberries 
    1 (8-ounce) can crushed pineapple
    Whipped topping or whipped cream, to garnish
    Preheat oven to 400 degrees.  For the crust, mix the pretzels, butter and 3 Tbsp sugar.  Press into 9x13 pan and bake for 7 minutes.  Set aside and allow to cool.
    In a mixing bowl, beat together the cream cheese and 3/4 cup sugar.  Fold in the whipped topping, and spread over the cooled crust.  Refrigerate until well chilled.
    In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly.  Add the strawberries and pineapple, and pour over the cream cheese mixture.  Refrigerate until serving time. 
    To serve, cut slices and serve with a dollop of whipped topping.

    Saturday, September 4, 2010

    Sweet Potato Topping:



    1 c brown sugar
    1/3 c flour
    1 c sliced almonds
    1/3 c butter

    Saturday, August 14, 2010

    Honey Lime Enchiladas



    6 tablespoons honey
    5 tablespoons lime juice ( 1-2  limes)
    1 tablespoons chili powder
    1/2 teaspoon garlic powder
    1 pound chicken, cooked and shredded (about 3 small chicken breasts)
    8-10 flour tortillas
    1 pound monterey jack cheese, shredded
    16 ounces green enchilada sauce
    1 cup heavy cream 
    Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (if you can let it set several hours EVEN better). 
    Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. 
    Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
    Serve up with some Mexican rice, or fresh salsa and chips. 

    Tuesday, August 10, 2010

    From Pioneer Woman:


    Recipe: Crash Hot Potatoes

      |    |    |  

    Ingredients

    • 12 whole New Potatoes (or Other Small Round Potatoes)
    • 3 Tablespoons Olive Oil
    • Kosher Salt To Taste
    • Black Pepper To Taste
    • Rosemary (or Other Herbs Of Choice) To Taste

    Preparation Instructions

    Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
    On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
    With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
    Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
    Bake in a 450 degree oven for 20-25 minutes until golden brown.

    Friday, August 6, 2010

    Penne with Sun-Dried Tomatoes and Chicken

    I had the best pasta at La Bocca in Whistler, and it reminded me of this recipe I used to make from "In the Kitchen With Rosie" (Oprah's former personal chef).  I'm happy to remember an old favourite:

    1/4 c sun-dried tomatoes
    1/2 c boiling water
    6 ounces boneless, skinless chicken breast
    1/4 c white grape juice
    1 T Italian seasoning
    3 T chopped shallot
    1 1/4 cups chopped mushrooms
    1/2 cup fresh peas or frozen peas, thawed
    8 ounces dried penne
    olive oil
    1 T butter
    5 garlic cloves, peeled and minced
    1 T flour
    12 ounces evaporated skim milk
    1/8 t ground nutmeg
    1/8 t crushed red pepper flakes
    1/2 c chopped fresh basil
    5 medium black olives, thinly sliced
    fresh parmesan cheese

    Preheat oven to 350 degrees.
    Put the sun-dried tomatoes in a bowl, add the boiling water, and set the bowl aside for the tomatoes to reconstitute.

    Fill a large pot with water and bring it to a boil while proceeding with the recipe.

    Combine the chicken and grape juice in a shallow baking dish.  Sprinkle the Italian seasoning on top.  Bake for 15 to 20 minutes, until the meat is no longer pink and the juices run clear.  Remove and shred the chicken, reserving the cooking juices.

    Drain the sun-dried tomatoes and slice them thinly.

    Saute the shallots, mushrooms in olive oil.  Add the reserved cooking juices from the chicken as well as the peas and sliced sun-dried tomatoes.  Simmer until the liquid has been absorbed and the vegetables are wilted.  Remove the pan from the heat and cover it to keep the vegetables warm.

    Add the penne to the water in the large pot, which by now should be at full boil.  Cook 8 to 12 minutes.

    While the pasta is cooking, make the sauce.  Melt butter in small, heavy saucepan.  Toss in the garlic and flour, then whisk in the evaporated milk.  Add the nutmeg and red pepper flakes.  Whisking continually simmer for 5 minutes or until thickened.  Remove from heat and stir in the basil.

    Drain the cooked pasta and transfer to a serving bowl.  Add the chicken, vegetables, and sauce.  Toss and garnish with sliced olives and fresh parmesan cheese.

    Wednesday, August 4, 2010

    Chili

    1 T oil
    2 tsp garlic, minced
    1 onion, diced
    2 celery stalks, diced
    1 green pepper, diced
    1 cup mushrooms
    1 lb ground beef

    saute together, then add:

    1 - 28 oz can diced tomatoes
    1 can kidney beans
    1 can black beans
    1 c corn
    3 T chili powder
    1 T lemon juice
    2 tsp cumin
    2 tsp oregano
    1/2 tsp crushed red chilis

    simmer together - the longer the better

    Tuesday, July 20, 2010

    blue moon pizza


     - mercedes white
    roasted butternut squash puree
    caramelized onions
    spinach
    mozzarella
    blue cheese

    Wednesday, June 30, 2010

    Caramel Frosting



    1 c. butter
    2 c. firmly packed brown sugar
    1/4 c. + 2 Tbsp. whipping cream
    2 tsp. vanilla extract
    3 3/4 c. powdered sugar
    About 1 c. toasted, chopped pecans

    In a medium saucepan, melt the butter over medium heat. Add the brown sugar and, stirring constantly, bring the mixture to a boil. Carefully stir in the whipping cream and vanilla (be careful of splatters because they'll be HOT!) and then bring this mixture to a boil. Remove from heat and allow to cool for about 1/2 hour. Transfer the mixture to a large mixing bowl and sift in the powdered sugar. Beat on high for 2-3 minutes or until creamy and fluffy. Spread the icing over the cake and sprinkle with toasted chopped pecans.

    Wednesday, June 9, 2010

    OREO COOKIE CRUST



    Crush 1 package of Oreo cookies in blender.  Add cookies to blender gradually to avoid blender jam up!  Blend in 1/4 cup melted butter.  The best.

    Saturday, June 5, 2010

    Lynda’s 100% Whole Wheat Bread

    Wheat berries need to be measured exactly to 1 lb on a digital kitchen scale, then ground it in a wheat grinder, otherwise the amounts will be off.  


    1 2/3 c. warm water   }             
    ¼ c. sugar                  }  Soften these 3 ingredients for 5 minutes till yeast foams.
    2 t. yeast                    }
    2 T. olive oil
    2 T. gluten flour
    1 t.  lecithin granules 
    3 ¾ c. whole wheat flour (1 lb of wheat berries or 2 ¼ c. berries)
    1 t. salt   
    Add remaining ingredients to yeast mixture.  Knead 30 minutes.  Let rest for 1 hour.  Oil counter and shape into loaf.   Let rise double in warm oven or area for 45 - 60 minutes.   Bake @ 350 F. for 40 minutes in oven.  Yield:  1 loaf.   Calories:  2070 
    Tips:  The dough will be a little sticky tacky.  I knead the dough either in a Bosch or Bread Maker  then take it out and shape and rise it accordingly.  You will need LARGE bread pans.  
    You can find lecithin granules and gluten flour at Nutter’s or possibly Community Health Foods, please do not omit these. 

    Chocolate Peanut Sweeties


    - Joy (RDL Secretary) (Legends of Africa Drama Performance and Building Hope fundraiser)

    1 c regular peanut butter (not generic, not reduced fat)
    1/2 c butter (no substitutes), softened
    3 c icing sugar

    5 dozen mini pretzel twists (about 3 cups

    beat peanut butter and butter till smooth, beat in icing sugar
    shape into 1" balls, press on on each pretzel, and place on lined baking sheets
    refrigerate about 1 hour

    1 1/2 c milk chocolate chips
    1 T veg oil

    melt together chocolate and oil
    dip the peanut butter ball into chocolate
    return to baking sheet, pretzel side down
    refrigerate 30 minutes before serving
    store in the refrigerator

    Tuesday, June 1, 2010

    Lemon Meringue Cake

     - Kelly

    This recipe originally came from Martha Stewart in the mid-90's, but you can't find this exact one on her website any more (what up, Martha?), so I'm just going to put it here in it's entirety.  I still have the print out from the 90's, and so I'm happy to have it in a more permanent form.  
    Make the lemon curd first. 
    Lemon Curd Filling
    (Makes 1 1/2 cups)
    4 large egg yolks
    2 large whole eggs
    3/4 cup sugar
    1/2 cup freshly squeezed lemon juice (this is roughly 2 large lemons)
    4 tablespoons (1/2 stick) butter, cut into small pieces
    Zest of 2 lemons (how handy!)
    1.  In a small, heavy bottomed saucepan, whisk together the egg yolks, eggs, sugar, and lemon juice.  Place over low heat (medium, maybe depending on your stove), and cook, stirring constantly, until the mixture coats the back of a wooden spoon.  (You will know -- all of the sudden it's just thick.)  Remove pan from heat, and stir to cool slightly.
    2.  Strain curd through a sieve set over a small bowl.  (Do not skip this step, or you will have bits of cooked egg in your lemon curd.  Unseemly.)  Add butter, a piece at a time, stirring until smooth after each addition.  Stir in lemon zest, and let cool completely. 
    Lemon Meringue Cake
    1 cup (2 sticks) of butter, room temperature, plus a bit more to butter the cake pans.
    3 cups sifted all-purpose flour, plus a bit more to dust your cake pans.
    1 tablespoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    2 cups sugar
    4 large eggs
    1 1/4 cups buttermilk
    1 1/2 teaspoons vanilla extract
    Zest of 2 lemons
    Lemon Curd Filling (recipe above)
    Swiss Meringue (recipe below)
    1.  Heat oven to 350•.  Butter two round 8-by-2 inch cake pans.  Line the bottoms with parchment paper.  Dust bottoms and sides of pans with flour, making sure to coat pans evenly.  Tap to remove any excess.  Sift together flour, baking powder, baking soda, and salt; set aside.
    2.  In the bowl of an electric mixer fitted with the paddle attachment, cream butter until light and fluffy.  Gradually add sugar, and beat until light and fluffy, 3 to 4 minutes (don't skimp).  Add eggs, one at a time, beating after each addition until batter is no longer slick, about 5 minutes; scrape down sides.
    3.  Reduce mixer speed to low.  Slowly add sifted flour mixture, alternating with buttermilk a little at a time, starting and ending with the flour mixture.  Beat in vanilla and lemon zest.
    4.  Divide batter evenly between the prepared pans.  Bake until a cake tester inserted into the center comes out clean, about 55 minutes.  Transfer pans to a wire rack to cool for 15 minutes.  Remove cakes from pans, and return to wire rack to cool completely, about 1 hour.  (if you have the time, it wouldn't be a bad idea to put them in the freezer before the next step -- it will make cutting them easier!)
    5.  To assemble, turn cakes upside-down onto cardboard cake rounds and remove parchment paper.  Using a serrated knife, slice each cake in half horizontally.  You will have four layers.  (Martha is a bit overly explanatory, no?)
    6.  Spread 1/3 of the lemon curd filling over the bottom layer.  Top with the second cake layer, and spread with 1/3 more of the filling.  Remove the cake round from second cake.  Top with third cake layer.  Spread with remaining filling.  Top with fourth cake layer.  Chill assembled cake until set, at least one hour, or overnight is fine, too.
    7.  Heat oven to 400•.  Using an offset spatula, spread the Swiss Meringue all over the cake, making decorative swirls.  Place cake, still on cake round, on a Silpat lined baking sheet (you could also use Parchment paper, Martha, please.)  Transfer to oven.  Bake, watching carefully, until meringue has browned around edges and begins to brown elsewhere, 3 to 5 minutes.  (You could also use a blow torch if you have one.)  Transfer cake, on round, to a serving plate.  (This is tricky!)  When slicing cake, run a knife under hot water, then wipe dry, and cut.  Repeat with hot water between slices.
    Swiss Meringue
    6 large egg whites
    1 1/2 cups sugar
    1 teaspoon vanilla extract
    1.  Combine the egg whites, sugar, and vanilla in the heat-proof bowl of an electric mixer.  Set the bowl over a pan of simmering water.  Whisk constantly until the sugar has dissolved and whites are hot to the touch, 5 to 7 minutes.
    2.  Transfer the bowl ot the electric mixer.  Using the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.  Use immediately.

    The cake turned out so pretty. Jaclyn thinks it could be inspiration for a wedding cake, though she would do chocolate underneath the meringue - the lemon cake tasted too much like my lemon bread recipe (not special enough).


    I really, really loved the Swiss Meringue. Heating the ingredients before whipping changed the texture significantly. I'll never do *regular* meringue again.

    Thursday, May 6, 2010

    Oatmeal Pan Bread


    Bread:
    2 c water
    1 c rolled oats
    3 Tbsp butter
    3¼ - 4¾ c flour
    ¼ c sugar
    2 tsp salt
    2 Tbsp active dry yeast
    1 egg


    Herb Butter:
    1 Tbsp grated Parmesan cheese
    ½ tsp dried basil leaves
    ¼ tsp dried oregano leaves
    ¼ tsp garlic powder
    6 Tbsp butter, melted
    Bring water to a boil in medium saucepan; stir in rolled oats. Remove from heat; stir in butter. Cool to 120-130 F. In large bowl, combine 1½ c flour, sugar, salt and yeast; blend well. Add rolled oats mixture and egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additional 1¾ - 2½ c flour to form stiff dough.
    On floured surface, knead in ½ to ¾ c flour until dough is smooth and elastic, about 5 minutes. Shape dough into ball; cover with large bowl. Let rest 15 minutes. Grease 13X9-inch baking pan. Punch down dough several times to remove all air bubbles; press into greased pan. Using very sharp knife, cut diagonal lines 1½ inches apart, cutting completely through dough. Repeat in opposite direction creating diamond pattern. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 45 minutes. 
    Heat oven to 375. Uncover dough. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough. In small bowl, combine Parmesan cheese, basil, oregano and garlic powder; mix well. Set aside. Spoon 4 Tbsp of the butter over cut dough. Bake at 375 for 15 minutes. Brush remaining 2 Tbsp of butter over bread. Sprinkle with Parmesan cheese-herb mixture. Bake for an additional 10-15 minutes or until golden brown. Serve warm or cool. 

    Linguini and Meatballs

     - Nick Stellino
    Meatballs:
    1/2 c milk
    2 T garlic
    1/4 c chopped fresh parsley
    1/2 c bread crumbs
    2 eggs
    2 c freshly grated parmesan
    2 T sugar
    1 t montreal steak spice
    2 pounds lean ground beef
    Combine, form meatballs, brown in batches in olive oil, place in 9x13.
    Sauce:
    2 onions, finely chopped
    3 cloves garlic
    2 T basil
    1 T thyme
    saute together, scraping in meatball bits
    add:
    680ml can tomato sauce
    2 T vegetable stock powder
    2 c water
    Pour sauce over meatballs, bake for 2 hours at 300 degrees.

    Serve with linguini noodles and parmesan cheese.

    Michelle Olivier Cream Pie


    mix in a medium saucepan:
    2/3 c. sugar
    1/2 t. salt
    5-6 T. flour
    whisk in:
    3 c. milk
    Cook over medium heat, stirring constantly, until it comes to a boil. Remove from heat and pour about 1/3 of the mixture into a heatproof bowl with 3 egg yolks, slightly beaten. (I use the Pyrex measuring cup that I used to measure the milk.) You must whisk the egg yolks the whole time you are pouring in the hot mixture.
    Immediately pour the egg mixture back into the pan and return to a boil (this will be very fast). Cook for 1 additional minute, stirring constantly. Remove from heat and stir in 2 T. butter and 1 1/2 t. vanilla.
    Prepare an ice bath. I plug up one side of my sink and put in lots of ice cubes and about 3 inches of cold water. Place the hot pan in the ice bath. (This cools the custard down more quickly.) Stir every 5 minutes or so to prevent a skin from forming on the custard. When it has reached room temperature, cover with plastic wrap and refrigerate.
    **To make a delicious chocolate cream pie, increase the sugar to 1 1/2 c. and add 1 1/2 oz. unsweetened baking chocolate when you add the milk.**
    To assemble the pie, pre-bake a pie crust, let cool, and pour in the chilled custard. Top with a generous amount of whipped cream. Sprinkle with toasted coconut for coconut cream pie, chocolate shavings for chocolate pie. I have tried a lot of different pie crusts, but, truth be told, I am not a crust connoisseur. For me, the crust is just a vehicle for the filling. Lately, I have been using this recipe from the old Betty Crocker cookbook.
    For a 9" pie crust:
    Mix together 1 c. sifted flour, 1/2 t. salt. Cut in 1/3 c. shortening with a pastry blender or two knives until the mixture resembles coarse crumbs. Sprinkle with 2 T. ice water and quickly mix with fingertips. (You don't want to handle the dough too much or it will not be tender and flaky.) Gather the dough together and press firmly into a ball. Roll out into a circle about 1" larger than your pan. Fit pastry loosely into the pan -- avoid stretching to prevent shrinking. Crimp the edges and prick all over with a fork. Bake in a 400 degree oven for about 10 minutes.

    Buttermilk Pancakes


    3 c flour
    3 T sugar
    3 t baking powder
    1 1/2 t baking soda
    3/4 t salt
    3 c buttermilk
    1/2 c milk
    3 eggs
    1/3 c butter, melted
    keep wet and dry ingredients separate until you are ready to cook

    Beef Dip


    2 lb Boneless Roast
    2 c water
    1/2 c soy sauce
    1 t rosemary
    1 t thyme
    1 t garlic powder
    1 t pepper
    pour mixture over roast in a crock pot
    cook on high for 6 hours
    put beef in buns and use sauce for dip
    good with:
    1 c sour cream
    1 T horseradish
    1/2 onion sliced thin