Breakfast Clafoutis

7 years ago From The Kitchen

I like to make this on weekend mornings.  It can be made with any variety of berries and has a very egg-y, puffy consistency.  It will puff up while baking and slowly ‘deflates’ as it is being served.  This recipe will serve 2-4.  I usually double the recipe to serve my family of 6.

4-6 ounces cranberries, blueberries or raspberries

zest from a small lemon

4-6 tbsp. sugar

1/2 cup all purpose flour

1/4 tsp salt

2 eggs

1 cup milk

1 tbsp. unsalted butter

Heat oven to 425 degrees.  Mix the lemon zest with 2 tbsp. sugar in a small dish, set aside.  In a large bowl, sift together flour and salt.  In a small bowl, beat the eggs and whisk in the milk.  Add wet to dry ingredients a little at a time, whisking until smooth.  Stir in the lemon sugar.  Set aside to let the batter rest.

In a 10″ ovenproof nonstick fry pan, melt the butter over medium heat, coating the bottom and the sides.  When the butter is bubbling, add the fruit.  Stir until each piece has softened and is coated with butter, about 2-3 minutes.

Sprinkle in 4 tablespoons of sugar.  When the sugar has dissolved and turned into a syrup, stir the batter and pour over the fruit.  Bake 20 minutes until golden brown and puffed up at the edges.  Remove from the oven and serve immediately.  Sprinkle with a sifting of confectioners sugar.

Wedge Caesar Salad

7 years ago From The Kitchen

This is really just another way to present the classic Caesar salad.  I’ve added some ingredients to make it my own, but presenting it on a platter similar to this really elevates it to something beautiful to serve at a dinner party!  My ingredients are as follows:

Hearts of Romaine, thinly sliced red onion, bacon (fried and rough chopped), croutons and candied walnuts.   Caesar dressing recipe to follow.

Cut the course tips off the romaine and the stalk end as well.  Cut in half, then cut each half down the center.  They will be loose, but move to a platter and lay out flat.  Continue with how ever much romaine you plan on serving, overlapping the “halves” somewhat.  Distribute the toppings over evenly to your desired quantities.  Dallop on the dressing here and there so each piece has some dressing on it.  Serve.

My Caesar dressing recipe isn’t firm on the amounts of each ingredient.  Depending on whether you like a thicker or thinner dressing, the amounts can be played with to get the perfect consistency.

1/2 cup mayonnaise

1/4 cup grated parmesan

2 cloves garlic, minced

2 tbsp. lemon juice and or cider vinegar

dash worcestershire sauce

fresh ground black pepper

Whisk all ingredients together until well blended.

Irish soda bread

7 years ago From The Kitchen

 

If there is one food I can’t resist, it is definitely irish soda bread.  The subtle sweetness, the texture, just everything about it keeps me whittling away at a loaf sitting on the counter.  This recipe comes from a dear friend that puts a fresh baked loaf in my mailbox every St. Patrick’s Day.  It has become my favorite.  Traditionally baked in a round form, this recipe does well in a regular loaf pan.

3 cups flour

5 tsp. baking powder

1/2 tsp. salt

3 tbsp. Crisco shortening

1 cup sugar

1 cup milk

1 egg

1 cup raisins

1/2 cup golden raisins

Preheat oven to 375F.  In a medium bowl blend together the dry ingredients.  Cut in the shortening.  Add sugar.  Mix thoroughly.  Beat the egg and mix with the milk.  Add this to the dry ingredient mixture.  Batter will be stiff.  Add the raisins and incorporate well.  Sprinkle top with a few teaspoons of sugar.  Turn into a greased loaf pan.  Bake at 375F for 35 to 40 minutes, until lightly golden on top.  Allow to cool before removing from pan.

This recipe can also be divided among mini loaf pans to share with friends or freeze for later.

Tante Coby’s Provencal Stew

7 years ago From The Kitchen

When I was a teen, I went and stayed with my Tante (aunt) Coby for few weeks in Holland.  She made this delicious stew.  I took the recipe back with me and have made it a staple dish for the winter months.  It does have alot of ingredients, but is relatively easy to make.

Warning!  Use caution when lighting the cognac.  You can eliminate this step if you are uncertain, but it truly does add a delicious and unique flavor.

1 1/2 cups flour (for dredging meat)

salt and pepper to taste

2 1/2 pounds sirloin cubed

4 tbsp. olive oil

2 tbsp. unsalted butter

1/2 lb. bacon cut into small pieces

dash cognac (approx. 1/3 cup)

2 tbsp. sugar

3 large onions sliced into rings

10 small pearl onions

1 29 oz. can stewed whole tomatoes, drained

2 leeks chopped

4 carrots, chopped

1/2 lb. mixed wild mushrooms or baby bella mushrooms

1 green pepper, sliced

4 celery stalks, chopped

2 garlic cloves, minced

1 tsp. each of thyme and marjoram

1 bay leaf

10 whole pepper corns

1/2 bottle of dry red wine

3 tbsp. fresh parsley, chopped

The lit cognac burning out in the pan. Use caution with this step!

Mix together the flour, salt and pepper.  Dredge the sirloin through to coat evenly.  Heat 2 tbsp. of the olive oil and the butter in a large deep pan.  Add the meat and brown evenly over medium heat.  In a separate pan, fry the bacon until crisp, drain then add to the sirloin.  Add the cognac and very carefully, (step back when doing this!) light and let it burn out.  Set aside. In a separate medium pot heat the remaining olive oil, add the sugar and stir until dissolved. Add the onion rings and celery and cook until softened, then transfer to the pot with the meat.  Add all the remaining vegetables and seasonings plus the wine.  Let cook over low heat for 2 to 3 hours.  Remove the bay leaf and add the parsley just before serving.

 

Serve with a crusty french loaf and some soft cheese.

Spaghetti Pie

7 years ago From The Kitchen

OK, freinds…..here it is.  Probably my most requested recipe.  This truly is a regional favorite dish. I have to admit, the first time I’d heard of it, the name didn’t do much for me, because it isn’t a pie really at all.  It is spaghetti or bucatini mixed with a cheese and egg mixture similar to what is used for the cheese layer in lasagna, then compressed and baked.  There is usually a thin bottom layer which I did not include in this recipe, because it can be your choice of either seasoned ground beef, breaded and fried eggplant or a chopped wild mushroom mixture.  This is an ultimate winter comfort food and just like most comfort foods, very easy to make.  Enjoy!

4 tbsp. unsalted butter, melted and cooled

6 large eggs, beaten

1 pound bucatini or spaghetti broken in half

1 1/2 cups freshly grated parmigiano-reggiano

3/4 cup heavy cream

1/3 cup chopped parsley

1/4 cup olive oil

1 tbsp. minced garlic

1 tbsp black pepper

2 tsp. salt

Marinara sauce, to serve with

Preheat oven to 375F.  Lightly grease an approximate 8 x 14 x 2 size baking dish.  If the dish is smaller just be sure it is deeper.  If you are preparing a bottom layer as mentioned above, place that in the pan in a single thin layer.  Cook the pasta until al dente, drain well.  In a large bowl, whisk together the butter, eggs, cheese, cream, parsley, olive oil, garlic, pepper and salt.  Add the pasta and toss to coat thoroughly.  Scrape into the prepared dish and press down with the back of a spatula to fit evenly and compress slightly.  Bake for about 30 minutes or until set.  Remove from the oven.  Preheat the broiler and broil the “pie” until golden, about 5 minutes or so.  Remove from the oven and allow to cool for about 10 minutes before cutting.  Serve with a side of warm marinara sauce.

Hint.  This dish can also be prepared in a 10 inch cast iron skillet and cut into wedges.

Welcome them home with an apple pie!

8 years ago From The Kitchen


What a warm welcome home from school with a fresh baked apple pie…..steam still escaping from it’s flaky crust.  Whether you like yours with a slice of sharp cheddar or a scoop of maple ice cream, the all American favorite will have them asking for seconds.

Rustic Vegetable Tart with Bacon Marmalade

8 years ago From The Kitchen

I found this recipe in Food and Wine Magazine.  It is a recipe adapted by Timothy Hollingsworth. I’ve tweeked it here and there to make it a little simpler.  The crust and the marmalade can be made ahead of time to save on last minute preparation. A delicious appetizer served with a crisp oak-y chardonnay.

For the Bacon Marmalade:

12 slices of bacon, finely chopped

1/4 cup vegetable oil

3 medium shallots, minced

1/2 cup red wine vinegar

1/2 cup packed light brown sugar

1 cup chicken stock

salt and pepper

For the Crust:

1 cup flour

1 tbsp. sugar salt

4 tbsp. melted butter

1 large egg, beaten

egg wash – 1 beaten egg mixed with 1 tbsp. milk

For the Roasted Vegetable Topping:

3/4 lb. chopped mixed mushrooms

1/2 lb. halved small Brussels sprouts

4 ounces pearl onions (I buy these in the freezer section to eliminate the peeling)

4 tbsp. extra virgin olive oil

salt and pepper

For the fresh toppings:

1 cup torn tender escarole leaves

1/2 cup torn radicchio

Marmalade – in a large skillet, cook the bacon in the oil over moderately high heat until browned and crisp.  Transfer to a paper towel-lined plate to drain.

Pour all but 2 tbsp. of the fat from the skillet into a heatproof bowl.  Add the shallots to the skillet and cook over low heat until softened bot not browned.  Add the vinegar and brown sugar and cook over moderately high heat, stirring occasionally until vinegar is reduced by half.  Whisk in the chicken stock and cook until reduced to a thick syrup, about 5 minutes. Stir in the bacon and whisk in 1/3 cup of the reserved bacon fat. Let cool until thickened slightly, then season with salt and pepper.

Crust – Preheat oven to 350F. In a stand mixer fitted with the paddle, combine the flour, sugar and a pinch of salt.  At medium speed, gradually add the melted butter and the egg until a dough forms. Turn the dough out onto a lightly floured work surface and press the dough into a disk. Working on a sheet of parchment paper, roll out the dough to a 12 by 10″ oval, about 1/8″ thick. Slide the dough on the parchment onto a large baking sheet.  Brush with the egg wash and top with another sheet of parchment paper and another baking sheet.  Bake for about 10 minutes. remove the top baking sheet and parchment paper and bake the crust for 10 minutes more until browned and crisp.  Transfer to rack to cool.

Topping – On a large baking sheet, toss the mushrooms with the brussels sprouts, onions and oil.  Season with salt and pepper. Bake for about 35 minutes until the vegetables are tender and lightly browned.  Let cool slightly.

To Serve – Transfer the crust to a platter and spread half of the bacon marmalade on top. In a large bowl, toss the roasted vegetables with the escarole and radicchio.  Season generously with salt and pepper.  Pile the vegetables on the crust. Drizzle a bit more of the bacon marmalade on top and serve.

Fresh Basil Pesto!

8 years ago From The Kitchen

Basil is such a wonderful herb and adds so much flavor to any dish.  Pesto is so versatile in that it can be served so many ways and mixed into so many dishes.  Sometimes it is best just in a small crock with fresh crusty bread to spread it on.

Tip – fresh pesto can have the tendency to turn brown.  Although, not attractive, it does not affect the flavor.  To avoid the discoloration, I have added the lemon juice.  Also add a little more salt than you would think is ok, this also helps.  If you wash the basil, be sure it is reasonable dry as the excess moisture can also add to the discoloration. This recipe is without garlic, another ingredient that can cause reactions over storage time again, leading to discoloration.  As soon as the pesto is jarred, cover with lids and store in the refrigerator.

2 cups fresh basil, packed, leaves removed from stems

4 tsp. fresh lemon juice

1/2 cup parmesan cheese finely grated

1/2 cup olive oil

1/3 cup pine nuts

salt to taste

In a food processor, mince the basil leaves, add the lemon juice and pulse.  Add the pine nuts and puree, add the parmesan cheese.  Scrape down the sides if necessary.  Add the olive oil in a slow steady stream while processing until fully incorporated.  Add salt.  Immediately pour into containers and seal tightly.

Tomato Tart

8 years ago From The Kitchen

It seems as though my tomatoes always ripen all at once.  At that point, I cannot have enough tomato recipes!  This one has become one of my favorites.  I’ve tweeked it to give it some easy, very acceptable short-cuts.

Crust

One packaged rolled pie crust or one package of dry mix for one crust.

1 tbsp. herbs de provence

Filling

1/2 pkg. softened boursin cheese

1 medium sweet onion, sliced thinly

1 1/2 tbsp. olive oil

1 1/2 tbsp. sugar

2 tbsp. red wine vinegar

1 tbsp. each chopped fresh basil and fresh rosemary

Topping

2 – 3 very ripe tomatoes, sliced thinly

1 tbsp. chopped fresh basil

1 tbsp. olive oil

course ground black pepper and salt to taste

Place the sliced tomatoes on paper towel lined baking sheet.  Set aside.  Preheat oven to 375F. Prepare pie pastry according to directions.  Mix in the herbs de provence. (If using pre-rolled dough simply sprinkle the herbs on top and gently roll ‘into’ the dough.  Roll out the dough and gently place in a 9-10″ tart pan, preferably with a removable bottom.  Prick all over with a fork.  Line with aluminum foil and fill with pastry weights or dried beans to weigh down.  Place in oven and bake for 10 minutes.  Remove and remove the beans and foil.  Bake 10 minutes longer until lightly browned.  Remove and set aside.

Place the onions in a fry pan with the olive oil and sauté until golden.  Sprinkle the sugar and cook until dissolved.  All at once pour over the vinegar and cook until thickened.

Spread the boursin cheese along the bottom of the pastry crust.  Evenly distribute the onions over the cheese.  Sprinkle with the chopped basil and rosemary.

Place the tomato slices decoratively on top of the onion layer to coat.  Drizzle with the olive oil and sprinkle with the chopped basil.  Add pepper and salt to taste.

Place tart on a baking sheet and place in oven.  Cook for approx. 40 minutes.  Remove and allow to cool slightly.  Carefully remove the outer ring of the tart form.  Place on a platter and serve.  Can be served at room temperature or hot.

Bee-Hive Cake

8 years ago From The Kitchen

Pound Cake (from Paula Deen)

2 sticks butter

1/2 cup vegetable shortening

3 cups sugar

5 eggs

3 cups flour, plus more for pan

1/2 tsp.salt

1/2 tsp. baking powder

1 cup milk

1 tsp. vanilla extract

Preheat oven to 350 F.  With a mixer, cream butter and shortening together.  Add sugar, a little at a time.  Add eggs, 1 at a time, beating after each addition.  Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour.  Mix in vanilla.  Pour into a greased and floured tube pan (or as I have used here, a molded form.  Be sure to spray with a non-stick spray and dust with flour well).  If you are using a mold such as above, be sure to smooth the batter evenly.  Bake for 1 to 1 1/2 hours until a toothpick inserted comes out clean.

*When using a mold as above, when the cake has cooled slightly, shake the mold to loosen.  When loose, turn over onto a cooling rack to cool.   Dust with confectioners sugar if desired.