Friday, February 29, 2008

Vincent's Sauce with Shrimp and Linguine

Tonight we ate Linguine with fried shrimp( I just floured some jumbo shrimp and fried for a few minutes on each side) and Vincent's famous sauce. Vincent's is located in little Italy NYC and has an excellent sauce. You can purchase the Hot, Sweet or Medium sauce. We had the hot and mixed a bit of sweet to tone it down a little. If you want to check out the website for location it is:Original Vincent's Restaurant

Greens and Beans

In a larger bowl, empty contents of 1 bag dried canellini bean. cover beans with water to cover by 2"'( overnight) . When you are ready to cook the beans, drain and add to a pot cover again by 2", bring to a boil, lower heat and simmer for 90 minutes. In a separate pot boil 2 large bunches of well cleaned escarole. Bring escarole to a boil and simmer for 45-60 minutes, or until very tender. In a deep skillet, place 3T olive oil , heat and add 3 large cloves garlic and crushed red pepper flakes( to your taste). After beans and escarole are cooked add to skillet to toss with oil, garlic and pepper. season with salt and pepper. Serve with grated Pecorino Romano.

Raspberry Oat Bread

2 C all purpose flour

1 C quick cook oats

1 c sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 tsp. all spice

3/4 c milk

1/2 C butter, melted

1T grated orange peel

2 eggs

1 1/2 C frozen black raspberries

Combine dry ingredients in mixer bowl. Add milk, butter, orange peel, and eggs. Mix for about 30 -60 seconds. Fold in berries. Spoon batter into a greased 8X8 baking pan. Bake at 350 degrees F for 55-65 minutes or until a toothpick inserted int he center comes out clean. cool in pan 10 minutes, remove from pan and cool completely on a wire rack.

Apple Cinnamon Biscotti

Oatmeal Cookie Biscotti 2 cups flour, 1 cup vanilla, almond and honey quick cooking oats,1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon1/4 tsp allspice, 3 eggs at room temperature,, 1 cup sugar1 tsp vanilla, 1/2 cup dried apples. Preheat oven to 350F.Place a Silpat over a baking sheet .Whisk together flour, oats, baking soda, baking powder, salt and spices in a medium bowl. In a large bowl, beat eggs, adding sugar gradually, at medium speed until smooth and light, 1-2 minutes. Stir in flour mixture. fold in apples. .Drop spoonfuls of batter onto baking sheet and, with well floured hands, form into a rectangular log . Garnish with a few oats on top. Bake at 350F for 25-35 minutes.Slice log into slices (and lay flat on baking sheet.Lower oven temperature to 300F. Bake sliced cookies for 15 minutes, flip them and bake for an additional 15 minutes. If cookies are not firm, depending on how thickly they were sliced, turn again and bake for 10 more minutes. Remove to a wire rack to cool. Store in an airtight container.

Thursday, February 28, 2008

Chicken Fajitas

3/4 C lime juice
1C warm water
6T vegetable oil
3 large garlic cloves,pressed
9 tsp. rice wine vinegar
6 tsp. soy sauce
3 tsp. salt
1 1/2 tsp. chili powder
1 1/2 tsp. cayenne pepper
1 tsp. salt and pepper
a few dashes of onion powder
Combine all marinade ingredients in a glass bowl. In a 9X13 pan place half of marinade, 2lb. boneless skinless chicken cut into strips, 2 medium green bell peppers sliced in strips, 2 medium onions sliced thin, rest of marinade and stir. Refrigerate overnight. Cook all in a skillet for about 20 minutes on medium heat. Serve with salsa, shredded cheddar cheese and whole wheat wraps.

Similar to Chili's Salsa but Bolder

In a blender quickly pulse 2 chopped jalapenos, 2 10.5 oz cans( undrained) of Rotel Chunky tomatoes and green chilies, 2 can 14.5 oz.(undrained) Muir Glenn fire roasted tomatoes, diced, 1/2 C dried onion, 1 1/2 tsp. garlic salt, 1tsp. cumin, 1/2 tsp. sugar, salt and pepper to taste. chill overnight.

Wednesday, February 27, 2008

Carmel Cinnamon Swirls

Start with 3/4C milk, 1/2C sugar, 1 1/4 tsp. salt, 1/2 c butter in a saucepan. Heat over low heat until butter melt and sugar dissolves. Cool to luke warm. Dissolve 4 1/2 tsp. yest in 1/3 C warm water (105-115degrees F). Add to mixer bowl with lukewarm milk mixture, 3 eggs at room temperature and 5 C all purpose flour. Mix for about 2 minutes. Add flour (1/2-1 1/2C ) more until dough starts to clean sides of the bowl. Place dough in a greased bowl, turning to grease top. Cover with plastic wrap and let rise in a warm place, about 1 hour or until doubled. Punch down. For middle of rolls:place 1 C firmly packed brown sugar, 1C sugar, 1/2 C butter, softened, 1/4 C flour, 1 1/2 T cinnamon in mixer bowl. mix for about 1 minute. turn dough onto a lightly floured surface. Roll dough to 10"X24" rectangle. Spread mix evenly on dough. Roll tightly to form a 24"roll. Cut into 12 even slices or for smaller rolls 24 1" pieces. Place into 2 greased baking pans and cover with plastic wrap for 45-60 minutes. Bake at 350 degrees F for 20-25 minutes. Remove from pans immediately. Spoon Carmel Glaze over warm rolls( In a sauce pan place 1/3 C evaporated milk, 2T brown sugar, cook over medium heat until mix begins to boil, stirring constantly. Place milk mix, 1 1/2 c powdered sugar, and 1tsp. vanilla in a mixing bowl. Beat for about 2 minutes or until creamy.)

Tuesday, February 26, 2008

Chinese Cabbage Salad, Chicken Sate with Peanut sauce and Peanut Noodles

Cabbage Salad

In a skillet with 1T sesame oil, saute 2T sesame seeds, 1C slivered almonds and 1 package of ramen noodles( just the noodles) Add the above to 1 bag of coleslaw( preshreded in the produce isle). Now add 4 green onions, sliced. in a measuring cup whisk together:1/2C vegetable oil, 1/4 C sugar, 3T rice wine vinegar, dash of salt and pepper. Add dressing to salad and marinate overnight.

Chicken Sate

2lb. boneless skinless chicken breast,1/2 C chicken broth, 1/4 C creamy peanutbutter, 1/4 C honey, 1/4 C hoisin sauce, 1T dried cilantro, 2T soy sauce, 1tsp. sesame oil, 1/2 crushed red pepper, 1 garlic clove, minced, 1/4 C warm water

Slice chicken into thin strips and thread onto skewers. Place in a non metal dish. combine broth-garlic and whisk well. reserve 3/4 C set aside. Add water to remaining marinade and pour over skewers. Refrigerate overnight, as well as 3/4C reserved. Preheat an indoor grill or panini machine. Grill for 6 minutes or so on each side. Warm reserved 3/4 C of marinade. Serve.

Way Too Thai Noodles

2/3 C peanut butter,1/2 c thinly sliced green onions, 1T soy sauce, dash of red pepper, 1C whole wheat pasta, cooked, Up to 4 C assorted veggies.

Monday, February 25, 2008

Cheeseburger Chowder

In a cast iron Dutch oven, brown 2 lb. ground beef in 1T olive oil, drain and set aside. In 4T butter saute:2 thinly chopped jalapeno peppers, 2 red bell peppers, 3 ribs celery chopped, 2 medium onions chopped, 1/2lb. sliced fresh white mushrooms, 1 small bag baby carrots and 2 cans of sliced white potatoes. Cook until all of the vegetables are tender. Now add ground beef back to the pot, 1T dried parsley, a few dashed of granulated garlic, 1T dried basil and salt and pepper to taste. Add 4 cups of water, 2T chicken base, 2T beef base, and 1/2-1 C half and half. In a measuring cup whisk 1/4-1/2 c flour into 1 c whole milk. Cube a 2lb. block of Velveeta and add to pot. Simmer on medium heat to thicken. Serve with crumbled bacon, shredded cheddar cheese and dill pickle chips.

Sunday, February 24, 2008

Oreo Truffles, Buckeyes, Peanutbutter Thumbprints

For Oreo Truffles:3 sleeves Oreo cookies, 8 oz. cream cheese softened, Ghiridelli chocolate bark
Crusk cookies in a blender to a fine consistency. in a mixer whip cream cheese, add crushed cookies. Roll into 1" balls and place on a wax paper lined cookie sheet. place in freezer for at least 30 minute. Melt dipping chocolate, dip each ball in chocolate. Freeze for at least 30 minutes and they are done.
For Peanut Butter cookies: In a mixer-1C smooth peanut butter, 1C sugar and 1 Egg. Chill for 30 minutes. Roll into 1" balls. Bake for 13 minutes in a preheated 325 degree oven.
Makes about 7 dozen buckeyes.
1 1/2 cups peanut butter
6 cups confectioners' sugar
1 cup (2 sticks) butter, softened
1/2 teaspoon vanilla extract
6 whole graham crackers, pulverized into crumbs (optional)
4 cups semisweet chocolate chips
1. Line a cookie sheet with waxed paper; set it aside. Using a wooden spoon, mix together the peanut butter, sugar, butter, vanilla extract, and graham crackers, if desired, in a large bowl. (The dough will look dry.) 2. Roll the dough into 1-inch balls. Set them on the prepared cookie sheet and insert a toothpick into each ball. Chill them in the freezer until hard, about 30 minutes. 3. Melt the chocolate chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Remove the pan from the heat. Using the toothpick as a handle, dip the balls into the melted chocolate, leaving a small circle at the top uncovered. Place the dipped candies back on the cookie sheet and refrigerate until the chocolate is set, about 2 hours. Store in an airtight container in the refrigerator

Spicy Greens

Friday, February 22, 2008

Homemade Eggplant Parmigiana

Oatmeal Raisin Bars

1 package white or yellow cake mix
2 C uncooked quick cooking oats
1/2 C raisins
3/4 C butter, melted
1C chunky applesauce
1/4 tsp. allspice
1/4 tsp. grated dried lemon peel
Line bottom and sides of a 9X13 pan with aluminum foil , allowing 2-3" to extend over sides, lightly grease foil. Stir together cake mix, oats and raisins in a large bowl. Stir in butter with a fork until mixture is crumbly and dry ingredients are moistened. Press half of oat mixture on the bottom of the pan. stir together applesauce, allspice and lemon peel. Gently spread over the oat mix. Top with remaining oat mix. Bake at 375 degrees F for 30 minutes or until golden brown. Let cool in pan on a wire rack for 1 hour or until completely cool. Lift bars from pan using aluminum "handles" and slice on a cutting board. Makes 2 dozen.

Rapid Mix Cool Rise White Bread

6-7 C all high gluten four
2T sugar
3 1/2 tsp. salt
6 3/4 tsp. yeast
1/4 C butter, softened
2 C very warm water
place 5 1/2 C flour, sugar, salt, yeast and butter in mixing bowl. Mix for 20 seconds. Gradually add warm water and mix for about 1 1/2 minutes longer. Add remaining flour 1/2 C at a time and mix until dough starts to clean the sides of the bowl. Cover dough with plastic wrap and a towel. Let rest 20 minutes. Divide dough in half. Shape each dough into a loaf and place into a greased loaf pan. Brush each loaf with vegetable oil and cover loosely with plastic wrap. refrigerate 2-12 hours. When ready to bake, uncover the dough carefully. Let stand at room temp. 10 minutes. Puncture any gas bubbles that many have formed. Bake in a preheated 400 degree F oven for 35-40 minutes. Remove from pan immediately and cool on wire racks.

Thursday, February 21, 2008

Coconut Loaf

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1-1/4 cups flaked coconut
Directions: In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in coconut. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf
Recipe found in spring 2008 Taste of Home Brand Name Cookbook

Spinach Stuffed Pork Tenderloin From Taste of Home

1 pork tenderloin (about 1 pound)
1/2 teaspoon celery salt, divided
1/2 teaspoon garlic powder, divided
1/2 teaspoon pepper, divided
4 slices provolone cheese
2 cups fresh spinach
2 thin slices deli ham (1/2 ounce each)
Directions: Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan. Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing. Yield: 4 servings.

Spinach Feta Cheese Bread

Spinach Feta Cheese Bread for No Knead Artisan Bread In 5 Minutes A Day

Wednesday, February 20, 2008

General Tso's Chicken

General Tso's chicken( I found this recipe in Feb./March 2008 Cook's Country Magazine)
Marinade and Sauce
1/2 C hoisin sauce
1/4 C rice wine vinegar
3 T soy sauce
2T cornstarch
1 1/2 c water
1 1/2 lb. boneless, skinless chicken breast
1T vegetable oil
4 garlic cloves, minced
2T grated fresh ginger
1tsp. red pepper flakes
Coating and Frying
3 large egg whites
1 1/2 C cornstarch
1/2 C all purpose flour
1/2 tsp. baking soda
4 C vegetable oil
For the marinade sauce: Whisk hoisin, vinegar,soy sauce, sugar, cornstarch, and water in a bowl. combine 6T hoisin mixture and chicken in a zipper bag and refrigerate overnight. Cover bowl and refrigerate overnight as well. heat oil in a skillet over medium high heat and cook garlic, ginger and pepper flakes until fragrant. Add 2 c hoisin mixture and simmer whisking until dark brown and thickened. cover and keep sauce warm. for coating anfd frying: whisk egg whites in a shallow dish until foamy. Combine corn starch, baking soda and remaining hoisin mixture in a second shallow dish until mix resembles a coarse meal. remove chicken from marinade and pat dry with paper towels. dredge first in egg whites and then cornstarch mix, press if necessary to adhere. Transfer to a plate to fry. Fry chicken in 350 degree F oil until golden brown. transfer to a paper towel lined plate. To serve add crispy chicken to warm sauce and toss. I garnished with sesame seeds. I served with green beans, Basmati rice and peanut noodles.
For the Spicy peanut sauce:
In a blender add 1/2 c creamy peanut butter, 2 T fish sauce, 2T lime juice, 1/4 C coconut milk, 1T honey, 1 minced ginger, 4 tsp. minced garlic, 1 tsp. red pepper flakes, 1tsp. curry powder, blend until smooth. Season with salt and pepper. Let stand at room temp. 1 hour or cover and refrigerate up to 1 day. serve over whole wheat spaghetti.

Raspberry Streusel Muffins

This recipe was found at RecipeZaar and is definitely a keeper. I will be making these muffins again soon!

1 1/2
cups flour
teaspoons baking powder
cup milk
cup fresh raspberries or frozen raspberries, unsweetened
cup sugar
cup butter, melted
egg, beaten
Pecan Streusel Topping
cup pecans, chopped
cup flour
cup brown sugar
tablespoons butter, melted
In a large bowl combine flour, sugar and baking powder.
In a small bowl blend milk, butter and egg.
Stir milk mixture into flour mixture just until moistened.
Spoon about 1 tablespoon batter into each of 12 greased muffin cups.
Divide 1/2 of the raspberries among cups.
Top with remaining batter and then remaining raspberries.
Combine topping ingredients until mixture resembles moist crumbs; sprinkle over muffins.
Bake at 375 degrees for 20 to 25 minutes- Let stand for 5 minutes and carefully remove.

Foodie Blogroll

Today I joined the Foodie Blogroll. You can click the icon at the right to see what this great website is all about. It is a fun place for foodies.

Monday, February 18, 2008

Chicken and Mushroom Fricasse

1 lb. boneless skinless chicken breasts
salt and pepper
2T olive oil
2 onions, minced
3 garlic cloves, minced
2 C white mushrooms, sliced
1 1/2C baby bella caps, chopped
1T dried thyme
1/4 C all purpose flour
1C chicken broth
1C beef broth
1C dry white wine
1/3C half and half
4 T lemon juice
2T dried parsley
Heat oil in a skillet. Season chicken with salt and pepper. Cook chicken until it is golden brown on each side. Transfer to a warm plate. Cook onions and garlic in remaining oil, add a bit more if it is needed. Add mushrooms, thyme, and a dash of salt and pepper. Reduce heat and cook, covered, stirring accasionally, until the mushrooms have released their juices, about 10 minutes.. Uncover and cook until liquid evaporates and mushrooms begin to brown., approx. 5-7 minutes. Stir in flour and cook for 1 minute. Slowly stir in broths and wine and bring to a boil. Add half and half, andlemon juice. Return chicken to the pot. Reduce heat to low. Cook for 20-30 minutes to thicken the sauce. Garnish with parsley.Serve over egg noodles.

Sunday, February 17, 2008

Pulled Pork, Coleslaw, French Fries

For pulled pork:
1/4 c butter
1 1/2 c. onions
3 cloves garlic,chopped
1 T powdered mustard
1T paprika
1 tsp. ground cumin
1 tsp. cayenne
2C. ketchup
1/4-1/2 C. water
1/4 C. brown sugar
1/4 C rice wine vinegar
salt and pepper to taste
1T vegetable oil
5 lb. Boston pork butt
Melt butter in a saucepan. Add onion, garlic; cook until softened. Add seasonings, ketchup,sugar, vinegar, water. Stir and simmer, covered, 30 minutes. Add salt and pepepr to taste. In a skillet brown pork on all sides. To a crockpot add 1/3 of the sauce, then the pork, then the rest of the sauce. Cook on high for 6-7 hours. Shred with two forks. Mix with extra sauce in crockpot and serve.

Thursday, February 14, 2008

Chicken Wing Riggies

1 lb.boneless skinless chicken breast, cubed
1/3 bulb garlic, left in clove form
1 lb. fresh mushroom, sliced
1 small can black olives, sliced
1 small can jalepemos, sliced
1 C Frank's red hot sauce
1/2 tsp. lemon juice
1 pint heavy cream or half and half
dash of cayenne pepper
1/2 c grated parmesean cheese
4T butter
1 lb. rigatoni
In a deep skillet, saute chicken and garlic in 2 -4T olive oil. Add mushrooms, olives and jalepenos. Start pasta and cook until al dante. To skillet add hot sauce, lemon juice and heavy cream or half and half. Cook for 10 minutes on medium heat. Just prior to serving add the butter and grated cheese. Toss with pasta and seve with extra grated cheese or crumbled blue cheese.

Sourdough Raisin Bread

From Betty Crocker's red and white cookbook.

Lasagna Roll Ups

1 package lasagna noodles
2 lb. ricotta cheese
1 10 oz. package frozen spinach, thawed and drained
2T dried parsley
1/2 grated parmesean cheese
1 egg
salt and pepper to taste
6C marinara sauce
Cook lasagna according to package direstions.
Put cold water over the noodles so they do not
stick. In a bowl mix ricotta cheese-salt and pepper. Line a 9X13 pan with some sauce( to prevent sticking and burning) Take each lasagna noodle and place 2T of mix down the middle, then roll. Top with sauce and mozzarella or parmesean cheese. Bake at 375 degrees F for 30-45 minutes. Serve with salad and Italian bread.

Second attempt at making Artisan bread

Everything Lo Mein and Egg Rolls

For the lo mein:

3T Hoisin sauce
3 T Tamari
2 tsp. hot sauce
1 lb. whole wheat spaghetti
4Tvegetable oil
2-3 large eggs, beaten
3 chicken breast cutlets, sliced into bite size pieces
1/2lb. ground pork
black pepper
ground coriander
4 garlic cloves, finely chopped
2" piece of fresh ginger, grated
6 scallions,sliced in thin rings
1/2lb. fresh shitake mushrooms, stemmed and chopped
1 red bell pepper, diced
1 small can water chestnuts, chopped
1/2 lb. shredded cabbage
1/4 lb. shredded carrots
Mix togeth hoisin, tamari and hot sauce in a small bowl, set aside. Start water for pasta, salt water and cook until al dente. While the pasta cooks, heat 1 T of the vegetable oil. When the oil ripples, add the beaten eggs and scramble them until light golden brown. Remove and set aside on a seperate plate. Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil over high heat , then stir fry for 4 minutes. Push the meat to the sides of the pan andadd the garlic, ginger, scallions,, mushrooms, peppers, water chestnuts, cabbage and carrots. Stir fry the vegetable for 2 minutes, then add the drained pasta and eggs to the skillet. pour the reserved sauce over the lo mein and toss to combine. Turn off the heat. Toss and serve with hot pepper oil and mushroom soy sauce.
For egg rools;
2 packages egg roll wrappers
2 lb. ground pork
1 lb. shredded cabbage
3/4 lb. shredded carrots
1 bunch shredded celery
1 large onion shredded
salt and pepper to taste
2T. soy sauce
2T. sesame oil
1T sugar
1-2T fresh ginger
oil for frying
Shred all vegetables. Fry pork in pan to cook, add to bowl of shredded vegetables. Add seasonings. Store in refrigerator overnight. For egg roll , place 2 T mix in center of wrapper, fold over, flap sides over, moisten last flap with water and roll. Place egg rolls on a cookie sheet until you arte ready for frying. Heat oil and fry each egg roll for about 5 minutes.. Serve with soy and ginger dipping sauce: in a bowl combine 1T grated fresh ginger, 2 tsp. sugar, and 1 C soy sauce. Mix well and serve immediately.

Tuesday, February 12, 2008

Chicken Piccata

8 thin chicken cutlets
4T olive oil
1/2-1 c dry white wine
2T garlic, minced
1 C chicken broth
4T fresh lemon juice
2 T Capers rinsed and drained
4T unsalted butter
fresh lemon slices

Season cutlets with salt and pepper then dust with flour. Add vegetable oil to pan and heat it up over med.-high heat. saute cutlets 2-3 minutes on each side. Transfer cutlets to a warm plate. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes. add broth, lemon juice and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to warm plate. To pan sauce add butter and lemon slices. Add lemons and sauce to cutlets. Can garnish with parsley. I served with a salad and cheesy orzo.

Sunday, February 10, 2008

Saturday, February 9, 2008

Sourdough Bread

My first try at sourdough bread. After patiently stirring at least twice a day for 5 days I was finaly able to bake my bread. The recipe can be found in Betty Crocker's red and white cookbook.

Sullivan Street No Knead Bread

3 cups all-purpose or bread flour, more for dusting¼ teaspoon instant yeast1¼ teaspoons saltCornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.

Thursday, February 7, 2008

Tuesday, February 5, 2008

Slow Roasted Baby Back Ribs

1 tablespoon dried parsley
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried paprika
1 tablespoon garlic salt
1 tablespoon onion salt
1 tablespoon sugar
1 teaspoon freshly ground black pepper
2 slabs baby back pork ribs (about 4 pounds total)
1 to 2 cups barbecue sauce
Adjust the oven rack to the center position and preheat the oven to 225F. Lightly oil 2 rimmed baking sheets.
To make the Spice Rub: Combine the parsley, thyme, oregano, paprika, garlic salt, onion salt, sugar, and pepper in a small bowl.
To cook the ribs: If necessary, cut the rib slabs in half so that they can be arranged to fit on the baking sheets. Pat the spice rub onto the slabs, coating them allover as thoroughly as possible. Put the slabs on the baking sheets and roast them for 2 1/2 hours, turning them over twice during cooking. Remove the ribs from the oven and baste both sides of each slab with the barbecue sauce. Return to the oven and roast until the sauce is glazed, and just beginning to brown, about 15 minutes. Slice the slabs into individual ribs and serve warm.

Peanutbutter Bars

Preheat oven to 350 degrees F. Mix 1C sugar, 1C peanutbutter( can use smooth or crunchy)and 1 egg together. spoon mixture into an ungreased 8X8 pan. press mixyure until it is even. Bake until gloss has left top of cookies, about 10 minutes. Turn off oven . Sprinkle one (12 oz. ) bag semisweet chocolate chips on top. Tke out after a few minutes. Spread chocolate with a spatula. Place in refrigerator for 30-60 minutes to harden. Cut into bars.

Monday, February 4, 2008

Ham Tortellini and Turkey Wrap "Muffuletta"

Ham Tortellini
1 pkg. Barilla tortellini
1T flour
1C half and half
1/2 C mozzarella cheese
1/2 c Parmesan cheese
6-8 slices deli ham
1(10oz.) pkg. frozen peas
salt and pepper to taste
Cook tortellini according to package directions. Meanwhile in a large skillet,combine flour and cream until smooth, stir in the cheeses. Bring to a boil , cook and stir for 2 minutes or until
thickened.Reduce heat. Drain tortellini, reserve
some water. add tortellini to the cheese sauce. Remove from heat and stir in the peas and ham. Add some of the reserved pasta water to thin the sauce if needed. Salt and pepper to taste.

Sunday, February 3, 2008

Brioche Loaves

from Barefoot Contessa
1/2 C warm water(110-120 degrees)
1 pkg. dried yeast
3 T sugar
6 extra large eggs at room temp.
4 1/4 C all purpose flour
2 tsp. salt
1/2 lb. unsalted butter, at room temp.
1 egg mixed with 1T milk, for egg wash
Combine the water, yeast and sugar in the bowl of electric mixer, fitted with paddle attachment. Stir by hand and stand for 5 minutes. Add the eggs and beat on medium for 1 minute, until well mixed. With the mixer on low speed , add 2 C of the flour and salt and mix for 5 minutes. With the mixer still on low, add 2more cups of the flour and mix for 5 minutes. Still on low speed, add the soft butter in chunks and mix for 2 minute, scraping down the beater, until well blended. sprinkle in the remaining 1/4 C flour. Mix. Switch the paddle attachment to the bread dough hook and mix on low for 2 minutes. Scrape the dough into a buttered bowl and cover with plastic wrap. Refrigerate overnight. The next day , allow the dough to sit at room temp. for 1 hour. Grease 2 loaf pans. Turn the dough onto a lightly floured surface and cut in half. pat each portion into a 6X8 inch rectangle, then roll up each rectangle into a cylindrical loaf. Place into greased pans. Cover with a damp towel and set asdide to rise until doubled, 2-2 1/2 hours. Preheat the oven the 375 degrees. When the loaves have risen, brush each top with egg wash and bake for 45 minutes or until the top springs back and it sounds slightly hollow when tapped. Turn onto wire racks to cool.

Saturday, February 2, 2008

Deluxe Potatoes

Even though my Haddock Francaise was a flop the potatoes were good. Here is the recipe for Deluxe Potatoes.
1/4 cup butter, melted- 2 pounds baking potatoes, scrubbed but not peeled- 2/3 cup flour- 2 ounces parmesan or other aged hard cheese, freshly and finely grated- 2 teaspoons ground mustard, 1 1/2 tsp. celery salt, 1 tablespoon paprika- 1/4 to 1/2 teaspoon ground chile pepper, to taste- Freshly ground black pepper
Preheat the oven to 350°F). Grease a rimmed cookie sheet or jelly roll pan with the melted butter, and slip it into the oven to preheat.
Combine the flour, cheese, and seasonings in a large freezer bag.
Cut the potatoes lengthwise in wedges, 4 or 6 wedges per potato depending on its girth. Try to make evenly sized wedges so they will all bake at the same speed. Do not rinse or pat the potatoes after cutting them; you want them to retain a film of starch on their cut sides.
Add the potatoes to the bag, close the bag tightly, and shake well to coat the potatoes on all sides. Place the potatoes flesh side down, on a preheated cookie sheet. Bake for 30 minute, flip and then bake for another 30 minutes or until crispy. sprinkle with sea salt and serve.

Spicy Cabbage Casserole

1 large head cabbage
2 pound uncooked ground pork
2 cups cooked rice
2 garlic cloves, minced
1-1/2 cups chopped onion
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon brown sugar
2 to 3 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
4 cans (15 ounces) tomato sauce
1 bottle chili sauce
1/4 C brown sugar
1 teaspoon soy sauce
1/8 teaspoon cayenne pepper
Cook cabbage in boiling water just until leaves fall off head. Set aside. Combine pork, rice, garlic, onion, soy sauce, ketchup, brown sugar, ginger salt and pepper; mix well. Slice cabbage into strips. In a saucepan over medium heat, combine sauce ingredients; heat until sugar is melted and sauce is hot. In a crockpot place a small amount of sauce on the bottom. Layer 1/3 of the cabbage, half of the meat mix some sauce, 1/3 of the cabbage, the rest of the meat some sauce, the rest of the cabbage and the remainder of the sauce. Top with grated cheese. Cook in crockpot on high for 5-6 hours or until the meat is cooked fully. Yield: 8-10 servings.

Friday, February 1, 2008

Cinnamon Swirl Coffee Cake

INGREDIENTS:1 (18.25 oz) box Golden Vanilla cake mix1 (3.5 oz) box instant vanilla pudding mix4 eggs1 cup applesauce1 cup light sour cream1/4 cup light brown sugar1 teaspoon ground cinnamon1/2 cup chopped walnuts
DIRECTIONS:1. Preheat oven to 350 degrees. Generously spray a 10-cup bundt pan with nonstick cooking spray.2. In a large mixing bowl combine cake mix, pudding mix, eggs, applesauce and sour cream. Using a handheld mixer, beat until well combined.3. In a small mixing bowl combine brown sugar, cinnamon and walnuts.4. Spoon half of cake mix mixture into bundt pan, spreading evenly. Sprinkle brown sugar mixture over cake layer, and top evenly with remaining cake mix. Bake for 50 minutes until toothpick inserted in center of cake comes out clean. Allow to cool in pan for 15 minutes, then invert onto serving platter. Garnish with powdered sugar glaze and chopped walnuts if desired.

Whole Wheat Bread

3-3 1/2 c high gluten flour
2 1/4 tsp. yeast
1/3 C packed brown sugar
3 T shortening or butter
2 c whole wheat flour

In a bowl combine 2 C high gluten flour and the yeast. Heat and stir brown sugar, shortening, 1 3/4 c water and 1 tsp., salt till warm ( 120-130 degrees F). Add to flour and mix well with electric mixer on low speed for 30 seconds. Beat in whole wheat flour and as much high gluten flour for a nice dough. Knead on a lightly floured surface. shape into a ball. Place in a lightly greased bowl and cover. Let rise for 1 1/2 to 2 hours, until doubled. Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rise 10 minutes. Lightly grease 2 loaf pans. Shape each half into a loaf. Place in pans. Cover, let rise in a warm place for 60 minutes. Bake in a 375 degree F oven for 40-45 minutes or till done. Remove from pans and cool on racks.

Reese PB Cup Cookies

24 Reese PB Cups
1/2 C shortening
3/4 peanut butter
1/3 c granulated sugar
1/3 c brown sugar
1 egg
2T milk
1tsp. vanillaa extract
1 1/2 C all purpose flour
1 tsp. baking soda
1/2 tsp. salt
Heat oven to 375 degrees F. Beat shortening and peanut butter in a large mixing bowl until well blended. Add sugars. Add egg, milk and vanilla, beat well. Stir together flour, baking soda and salt. Shape into balls and place into greased mini muffin pans. Bake for 8-10 minutes and push 1 peanut butter cup into each cookie. Remove to wire racks for cooling.