Cripsy Salted Oatmeal Cookies
Ingredients
1 cup all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 ½ sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 ½ cups old-fashioned rolled oats
½ teapoon coarse sea salt (like Maldon or fleur de sel) (for sprinkling on top)
Instructions:
1. Pre-heat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.
2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and mix until well incorporated.
3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 ½ inches apart. Using fingertips, gently press down each ball to about ¾-inch thickness.
4. Sprinkle a few flakes of sea salt on each cookie
5. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.
Saturday, September 13, 2008
Sunday, November 18, 2007
Sheilah's Pumpkin Chocolate-Chip Squares
Makes 24; Prep time: 30 minutes; Total time: 2 1/2 hours
In addition to keeping the cake from sticking to the pan, lining the pan with foil makes it easy to lift it out after baking.
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin purée
1 package (12 ounces) semisweet chocolate chips
1. Preheat oven to 350°. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin purée (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
Note: If you can’t find pumpkin-pie spice, substitute 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon each allspice and cloves (all ground).
In addition to keeping the cake from sticking to the pan, lining the pan with foil makes it easy to lift it out after baking.
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin purée
1 package (12 ounces) semisweet chocolate chips
1. Preheat oven to 350°. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin purée (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
Note: If you can’t find pumpkin-pie spice, substitute 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon each allspice and cloves (all ground).
Monday, October 15, 2007
Baked Potato Soup
12 slices bacon, cooked crispy and crumbled
3 large leeks, chopped small
12 tbsp butter
1 tbsp olive oil
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
2 cups shredded Cheddar cheese
1 cup sour cream
salt
ground black pepper
Directions
1 Sautee leeks in 1 tbsp butter and 1 tbsp olive oil until soft, set aside
2 In a stock pot or Dutch oven, melt the butter
over medium heat. Whisk in flour until smooth, cook for 5 minutes over low heat, whisking constantly. Gradually stir in milk, whisking constantly until thickened. DO NOT BOIL. Stir in potatoes and leeks. Bring to a boil, stirring frequently.
3 Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, and salt and pepper to taste. Continue cooking, stirring frequently, until cheese is melted.
3 large leeks, chopped small
12 tbsp butter
1 tbsp olive oil
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
2 cups shredded Cheddar cheese
1 cup sour cream
salt
ground black pepper
Directions
1 Sautee leeks in 1 tbsp butter and 1 tbsp olive oil until soft, set aside
2 In a stock pot or Dutch oven, melt the butter
over medium heat. Whisk in flour until smooth, cook for 5 minutes over low heat, whisking constantly. Gradually stir in milk, whisking constantly until thickened. DO NOT BOIL. Stir in potatoes and leeks. Bring to a boil, stirring frequently.
3 Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, and salt and pepper to taste. Continue cooking, stirring frequently, until cheese is melted.
Chicken and Grapes with Creamy Mustard Sauce
I know it sounds weird, but it's really good!
2 tablespoons extra-virgin olive oil
Coarse salt and pepper
2 tablespoons butter, cut into pieces
1/4 cup all-purpose flour
2 pounds chicken tenders
1/2 cup white wine, eyeball it
1/2 cup chicken stock
1 cup heavy cream (I used half and half, and it was plenty rich)
1/4 cup grainy, stone-ground mustard
1 1/2 cups, about 1/2 pound, seedless red grapes, halved
Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.
Serve with rice and a green vegetable
2 tablespoons extra-virgin olive oil
Coarse salt and pepper
2 tablespoons butter, cut into pieces
1/4 cup all-purpose flour
2 pounds chicken tenders
1/2 cup white wine, eyeball it
1/2 cup chicken stock
1 cup heavy cream (I used half and half, and it was plenty rich)
1/4 cup grainy, stone-ground mustard
1 1/2 cups, about 1/2 pound, seedless red grapes, halved
Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.
Serve with rice and a green vegetable
Tuesday, February 06, 2007
Cheddar-Studded Turkey Burgers
Thanks for pointing me in the direction of this Rachel Ray recipe, Liz!
ingredients
1 1/3 pounds ground turkey breast, the average weight of 1 package
1 medium red onion, half finely chopped, half diced
1/4 pound sharp cheddar cheese, cut into 1/4-inch dice
1 rounded tablespoon chili powder, a healthy palmful
2 teaspoons cumin (2/3 of a palmful)
1 jalapeño or serrano pepper, seeded and finely chopped
2 cloves garlic chopped
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
1/2 cup sour cream
A handful of cilantro leaves, chopped
guacamole or sliced avocado
preparation
Preheat a large non-stick skillet, indoor grill pan or tabletop grill to medium-high heat.
Combine ground turkey, finely chopped onion, cheddar cheese, chili powder, ground cumin, jalapeño or serrano, garlic, salt and pepper in a medium bowl and mix everything together with your hands. Score the meat with the side of your hand to separate into 4 equal amounts. Form mixture into 4 large patties no more than 1-inch thick. Drizzle EVOO on the patties and place patties in a hot skillet or on a hot grill and cook 5-6 minutes on each side or until turkey is cooked through.
For the cilantro cream, combine the sour cream and chopped cilantro, salt and pepper in a small bowl.
Serve the cheddar-studded chili turkey burgers topped with a little of the cilantro cream, and guac or avocado slices.
ingredients
1 1/3 pounds ground turkey breast, the average weight of 1 package
1 medium red onion, half finely chopped, half diced
1/4 pound sharp cheddar cheese, cut into 1/4-inch dice
1 rounded tablespoon chili powder, a healthy palmful
2 teaspoons cumin (2/3 of a palmful)
1 jalapeño or serrano pepper, seeded and finely chopped
2 cloves garlic chopped
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
1/2 cup sour cream
A handful of cilantro leaves, chopped
guacamole or sliced avocado
preparation
Preheat a large non-stick skillet, indoor grill pan or tabletop grill to medium-high heat.
Combine ground turkey, finely chopped onion, cheddar cheese, chili powder, ground cumin, jalapeño or serrano, garlic, salt and pepper in a medium bowl and mix everything together with your hands. Score the meat with the side of your hand to separate into 4 equal amounts. Form mixture into 4 large patties no more than 1-inch thick. Drizzle EVOO on the patties and place patties in a hot skillet or on a hot grill and cook 5-6 minutes on each side or until turkey is cooked through.
For the cilantro cream, combine the sour cream and chopped cilantro, salt and pepper in a small bowl.
Serve the cheddar-studded chili turkey burgers topped with a little of the cilantro cream, and guac or avocado slices.
Tuesday, January 09, 2007
Cook's Illustrated White Chicken Chili
Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.
Serves 6 to 8
3 pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin
Table salt and ground black pepper
1 tablespoon vegetable oil
3 medium jalapeño chiles
3 poblano chiles (medium), stemmed, seeded, and cut into large pieces
3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
2 medium onions , cut into large pieces (2 cups)
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
2 cans (15 ounces each) cannellini beans , drained and rinsed
3 cups low-sodium chicken broth
3 tablespoons fresh lime juice (from 2 to 3 limes)
1/4 cup minced fresh cilantro leaves
4 scallions , white and light green parts sliced thin
Garnishes are key components in white chili. Cilantro and scallions add freshness, while lime juice provides a welcome burst of acidity.
1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).
5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.
Jalapeño:
Serves 6 to 8
3 pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin
Table salt and ground black pepper
1 tablespoon vegetable oil
3 medium jalapeño chiles
3 poblano chiles (medium), stemmed, seeded, and cut into large pieces
3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
2 medium onions , cut into large pieces (2 cups)
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
2 cans (15 ounces each) cannellini beans , drained and rinsed
3 cups low-sodium chicken broth
3 tablespoons fresh lime juice (from 2 to 3 limes)
1/4 cup minced fresh cilantro leaves
4 scallions , white and light green parts sliced thin
Garnishes are key components in white chili. Cilantro and scallions add freshness, while lime juice provides a welcome burst of acidity.
1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.
2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).
3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).
5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.
Jalapeño:
Anaheim:
Poblano:
Tuesday, December 19, 2006
"Starbucks" Cranberry Bliss Bars
Top Secret Recipes version of Starbucks Cranberry Bliss Bar by Todd Wilbur
The tangy cranberries and sweet lemon frosting make this cake bar a holiday favorite that evokes piles of cloning requests when Starbucks stops selling it after Christmas. Now, with this easy-to-make clone, this treat can be a perennial hit. Break out this red and white treat for the gang on this holiday and you might be as popular as the guy in the red and white suit.
Cake
1 cup (2 sticks) butter, softened
1 1/4 cups light brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla
1 1/2 teaspoon ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup diced dried cranberries
6 ounces white chocolate, cut into chunks
Frosting
4-ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 cup diced dried cranberries
Drizzled Icing
1/2 cup powdered sugar
3 tablespoons milk
1. Preheat oven to 350°F.
2. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a well-greased 9x13" baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on the edges. Allow cake to cool.
3. Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla extract in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.
4. Sprinkle 1/4 cup of diced cranberries over the frosting on the cake.
5. Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.
6. Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.
From: Top Secret Recipes
Makes 16 bars.
The tangy cranberries and sweet lemon frosting make this cake bar a holiday favorite that evokes piles of cloning requests when Starbucks stops selling it after Christmas. Now, with this easy-to-make clone, this treat can be a perennial hit. Break out this red and white treat for the gang on this holiday and you might be as popular as the guy in the red and white suit.
Cake
1 cup (2 sticks) butter, softened
1 1/4 cups light brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla
1 1/2 teaspoon ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup diced dried cranberries
6 ounces white chocolate, cut into chunks
Frosting
4-ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 cup diced dried cranberries
Drizzled Icing
1/2 cup powdered sugar
3 tablespoons milk
1. Preheat oven to 350°F.
2. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a well-greased 9x13" baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on the edges. Allow cake to cool.
3. Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla extract in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.
4. Sprinkle 1/4 cup of diced cranberries over the frosting on the cake.
5. Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.
6. Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.
From: Top Secret Recipes
Makes 16 bars.
Thursday, December 14, 2006
Quick Chicken and Dumplings
1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container
1 batch of dumplings made with Bisquick (2 cups Bisquick + 2/3 cup of milk)
Handful flat-leaf parsley, chopped
3/4 cup frozen green peas
3/4 cup frozen corn
Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot* on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
Bisquick, milk and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Boil for 10 minues. !dd peas and corn, and stivery gently. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Serve in shallow bowls.
*A wide, low pot is better than a taller narrow pot. I used a tall narrow pot and the dumplings all clumped together.
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container
1 batch of dumplings made with Bisquick (2 cups Bisquick + 2/3 cup of milk)
Handful flat-leaf parsley, chopped
3/4 cup frozen green peas
3/4 cup frozen corn
Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot* on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
Bisquick, milk and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Boil for 10 minues. !dd peas and corn, and stivery gently. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Serve in shallow bowls.
*A wide, low pot is better than a taller narrow pot. I used a tall narrow pot and the dumplings all clumped together.
Sunday, December 03, 2006
Ginger Cookies
The hardest part of these cookies is finding the ginger preseves/jelly/jam, but so worth the find.
Ginger Cookie
From Food Network Kitchens
Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 40 minutes
Cook Time: 25 minutes
Yield: 30 cookies
User Rating: 4 Stars
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground mustard
1/2 teaspoon fine salt
5 cracks freshly ground black pepper
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup sugar, plus more for rolling the cookies
1/4 cup dark brown sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/2 cup unsulphured molasses
2 tablespoons ginger preserves (see Cook's note)
Whisk the flour, ginger, baking soda, cinnamon, allspice, mustard, salt and black pepper together in a medium bowl.
Beat the butter and the sugars with a hand mixer electric mixer on medium-high until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg yolk and vanilla and beat on medium speed until just incorporated, about 20 seconds. Add the molasses and ginger preserves and continue beating until the batter is an even light brown color, 30 seconds more.
Add the dry ingredients all at once, beating slowly to make a soft, smooth dough. Use a rubber spatula to make sure all ingredients are combined. Then beat again for 20 seconds. Cover the bowl with plastic and refrigerate the dough until firm, about 25 minutes.
Put about 1/2 cup sugar in a small bowl. With a cookie scoop or a small ice cream scoop, portion the dough into a slightly heaping tablespoon for each cookie. Roll the dough, by hand, into balls. Roll the tops of the balls in the sugar, and space them 2 inches apart on a nonstick or lightly oiled cookie sheet. Refrigerate until firm, about 25 minutes. (The chilling is what gives this cookie a beautiful, crackly crunch on top, and a soft, chewy center.)
Preheat oven to 375 degrees F.
Bake until the top is crackly, and the insides peeking out through are dark and moist but not raw, about 15 to 20 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool completely.
Serve or store in a tightly sealed container for up to 3 weeks.
Cook's Note: Ginger preserves give lots of flavor without the hard chunks of crystallized ginger. It is found in most grocery stores.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Ginger Cookie
From Food Network Kitchens
Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 40 minutes
Cook Time: 25 minutes
Yield: 30 cookies
User Rating: 4 Stars
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground mustard
1/2 teaspoon fine salt
5 cracks freshly ground black pepper
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup sugar, plus more for rolling the cookies
1/4 cup dark brown sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/2 cup unsulphured molasses
2 tablespoons ginger preserves (see Cook's note)
Whisk the flour, ginger, baking soda, cinnamon, allspice, mustard, salt and black pepper together in a medium bowl.
Beat the butter and the sugars with a hand mixer electric mixer on medium-high until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg yolk and vanilla and beat on medium speed until just incorporated, about 20 seconds. Add the molasses and ginger preserves and continue beating until the batter is an even light brown color, 30 seconds more.
Add the dry ingredients all at once, beating slowly to make a soft, smooth dough. Use a rubber spatula to make sure all ingredients are combined. Then beat again for 20 seconds. Cover the bowl with plastic and refrigerate the dough until firm, about 25 minutes.
Put about 1/2 cup sugar in a small bowl. With a cookie scoop or a small ice cream scoop, portion the dough into a slightly heaping tablespoon for each cookie. Roll the dough, by hand, into balls. Roll the tops of the balls in the sugar, and space them 2 inches apart on a nonstick or lightly oiled cookie sheet. Refrigerate until firm, about 25 minutes. (The chilling is what gives this cookie a beautiful, crackly crunch on top, and a soft, chewy center.)
Preheat oven to 375 degrees F.
Bake until the top is crackly, and the insides peeking out through are dark and moist but not raw, about 15 to 20 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool completely.
Serve or store in a tightly sealed container for up to 3 weeks.
Cook's Note: Ginger preserves give lots of flavor without the hard chunks of crystallized ginger. It is found in most grocery stores.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Monday, November 20, 2006
Pumpkin Pie
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
2 cups cooked pumpkin, or 1 can (15 oz) pureed pumpkin
1 can (12 oz) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Directions:
Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 50-60 minutes or until it's no longer "jiggly." Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
2 cups cooked pumpkin, or 1 can (15 oz) pureed pumpkin
1 can (12 oz) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Directions:
Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 50-60 minutes or until it's no longer "jiggly." Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Irish Soda Bread
4 cups flour
3 tbspns sugar
1 tbspn baking powder
1 tspn salt
3/4 tspn baking soda
6 tlbspns butter
1 1/2 cups raisins
1 tbspn caraway seeds
2 eggs
1 1/2 cups buttermilk
1. Grease a 2 qt. round casserole. Mix first 5 ingredients. With pastry blender or 2 knives used scissor fashion, cut in butter until mixture resembles course crumbs. Stir in raisins and caraway seeds.
2. In small bowl with fork, beat eggs slightly, remove 1 tblspn. and reserve. Stir buttermilk into remaining egg; stir into flour mixture just until flour is moistened. (Dough will be sticky).
3. Turn dough onto well floured surface. With floured hands, knead about 10 strokes to mix. Shape dough into a ball. With sharp knife, cut a 1" cross about 1/4" deep. Brush dough with egg.
4. Bake at 350 degrees about 1 hour 20 min.or until toothpick comes out clean.
Cool in casserole on wire rack 10 min.
3 tbspns sugar
1 tbspn baking powder
1 tspn salt
3/4 tspn baking soda
6 tlbspns butter
1 1/2 cups raisins
1 tbspn caraway seeds
2 eggs
1 1/2 cups buttermilk
1. Grease a 2 qt. round casserole. Mix first 5 ingredients. With pastry blender or 2 knives used scissor fashion, cut in butter until mixture resembles course crumbs. Stir in raisins and caraway seeds.
2. In small bowl with fork, beat eggs slightly, remove 1 tblspn. and reserve. Stir buttermilk into remaining egg; stir into flour mixture just until flour is moistened. (Dough will be sticky).
3. Turn dough onto well floured surface. With floured hands, knead about 10 strokes to mix. Shape dough into a ball. With sharp knife, cut a 1" cross about 1/4" deep. Brush dough with egg.
4. Bake at 350 degrees about 1 hour 20 min.or until toothpick comes out clean.
Cool in casserole on wire rack 10 min.
Wednesday, October 25, 2006
Pumpkin Chocolate Chip Squares
Someone passed this on to me, so I don't know where it's originally from. They are excellent!
Pumpkin Chocolate-Chip Squares
Makes 24; Prep time: 30 minutes; Total time: 2 1/2 hours
In addition to keeping the cake from sticking to the pan, lining the pan with foil makes it easy to lift it out after baking.
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin purée
1 package (12 ounces) semisweet chocolate chips
1. Preheat oven to 350°. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin purée (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. (I actually ended up cooking them for about a60-70 minutes) Cool completely in pan.
4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
Note: If you can’t find pumpkin-pie spice, substitute 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon each allspice and cloves (all ground).
Pumpkin Chocolate-Chip Squares
Makes 24; Prep time: 30 minutes; Total time: 2 1/2 hours
In addition to keeping the cake from sticking to the pan, lining the pan with foil makes it easy to lift it out after baking.
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin purée
1 package (12 ounces) semisweet chocolate chips
1. Preheat oven to 350°. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin purée (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. (I actually ended up cooking them for about a60-70 minutes) Cool completely in pan.
4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
Note: If you can’t find pumpkin-pie spice, substitute 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon each allspice and cloves (all ground).
Saturday, August 12, 2006
Too Hot to Cook!
I didn't forget about this. I just haven't cooked much in the last month or so. Too damn hot!
Sunday, July 09, 2006
Cole Slaw
1 head green cabbage
salt
Dressing:
1/4 cup mayo
1 teaspoon sugar
2 tablespoons white or red wine vinegar
pepper
Core and shred the cabbage, and spread out on a clean surface. Salt generously. Let sit for 2-3 hours or longer. This will remove a lot of the "juice" and water from the caabbage, as well as flavor it. After 2-3 hours, gather cabbage by the handful and squeeze fistfuls of it over the sink, as if you're wringing it out. A LOT of water will come out of it. Rinse the cabbage in cold water for several minutes, then squeeze it again.
While the cabbage drains, mix the dressing, adjusting it to your taste. Do not salt it again.
Add the dressing and chill several hours before serving. Better if chilled overnight.
salt
Dressing:
1/4 cup mayo
1 teaspoon sugar
2 tablespoons white or red wine vinegar
pepper
Core and shred the cabbage, and spread out on a clean surface. Salt generously. Let sit for 2-3 hours or longer. This will remove a lot of the "juice" and water from the caabbage, as well as flavor it. After 2-3 hours, gather cabbage by the handful and squeeze fistfuls of it over the sink, as if you're wringing it out. A LOT of water will come out of it. Rinse the cabbage in cold water for several minutes, then squeeze it again.
While the cabbage drains, mix the dressing, adjusting it to your taste. Do not salt it again.
Add the dressing and chill several hours before serving. Better if chilled overnight.
Avocado Corn Tomato Salad
2 medium or 3 small avocados, diced
1 can whole corn, drained
1 cup quartered cherry tomatoes
1/4 cup onion, finely diced
Juice of one lime
2 tablespoons red wine vinegar
2 tablespoons olive oil
salt & pepper to taste
Optional: Cilantro
Mix all ingredients and serve chilled
1 can whole corn, drained
1 cup quartered cherry tomatoes
1/4 cup onion, finely diced
Juice of one lime
2 tablespoons red wine vinegar
2 tablespoons olive oil
salt & pepper to taste
Optional: Cilantro
Mix all ingredients and serve chilled
Sunday, July 02, 2006
Pork Chops with Gravy
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 boneless pork chops
olive oil
1 cup chicken broth
1/2 cup buttermilk* (see below for substitute)
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 5 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5-10 minutes until the pork is cooked through. Season with salt and pepper.
*Buttermilk -- if you don't have any buttermilk, add 2 teaspoons of lemon juice to regular milk, and let it sit for 10 minutes at room temperature.
Based on a recipe by Tyler Florence
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 boneless pork chops
olive oil
1 cup chicken broth
1/2 cup buttermilk* (see below for substitute)
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 5 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5-10 minutes until the pork is cooked through. Season with salt and pepper.
*Buttermilk -- if you don't have any buttermilk, add 2 teaspoons of lemon juice to regular milk, and let it sit for 10 minutes at room temperature.
Based on a recipe by Tyler Florence
Sunday, June 11, 2006
Baby Back Ribs (Crock pot)
2 slabs of baby back ribs
Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon rubbed thyme
1/2 teaspoon paprika
BBQ sauce
Mix the dry ingredients and rub over ribs, which have been cut short enough to fit in your crock pot. Stand the ribs in the crock, meaty side out. Cook on HIGH for 4 hours. Pour your favorite BBQ sauce over the ribs, and cook on high for another 30 minutes.
Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon rubbed thyme
1/2 teaspoon paprika
BBQ sauce
Mix the dry ingredients and rub over ribs, which have been cut short enough to fit in your crock pot. Stand the ribs in the crock, meaty side out. Cook on HIGH for 4 hours. Pour your favorite BBQ sauce over the ribs, and cook on high for another 30 minutes.
Tuesday, June 06, 2006
Braised Leeks
Leeks look like scallions or green onions with a steriod problem, and although related, are much milder. Select leeks with a clean white slender bulb, at least two to three inches of white, and firm, tightly-rolled dark green tops. The base should be at least 1-/2 inch in diameter, although most are much larger, usually 1-1/2 to 2-1/2 inches. The younger the leek, the more delicate the flavor and texture is. Look for the slim, cylindrical ones rather than those that are large and bulbous. If the bottoms are beginning to round into bulb shapes, the leeks are a bit too mature, and can have a tough, woody center. If the leek is limp at all, pass it up.
4 leeks
2 tablespoons butter
2 tablespoons olive oil
salt
pepper
1/2 cup chicken stock
pinch thyme
Cut the green and root ends of the leeks off, leaving just the white. You should be left with a piece 4 to 5 inches long. Slice this in half long ways, and then into quarters. Rinse very well, making sure to get water in between -- a lot of dirt gets in there as they're growing.
In a pan, melt butter with the oil over medium heat, then add the clean leeks along with salt and pepper. Cook about 20 minutes until the leeks are soft and begin to slightly brown. Add the chicken stock, and thyme, and raise the heat to high. Cook until stock is reduced and leeks just about begin to caramelize.
4 leeks
2 tablespoons butter
2 tablespoons olive oil
salt
pepper
1/2 cup chicken stock
pinch thyme
Cut the green and root ends of the leeks off, leaving just the white. You should be left with a piece 4 to 5 inches long. Slice this in half long ways, and then into quarters. Rinse very well, making sure to get water in between -- a lot of dirt gets in there as they're growing.
In a pan, melt butter with the oil over medium heat, then add the clean leeks along with salt and pepper. Cook about 20 minutes until the leeks are soft and begin to slightly brown. Add the chicken stock, and thyme, and raise the heat to high. Cook until stock is reduced and leeks just about begin to caramelize.
Tuesday, May 30, 2006
Creamy Chicken and Black Beans -- Crockpot recipe
1 lb chicken frozen chicken breasts (about 4 breasts)
1 15.5 ounce can black beans, drained
1 10 ounce bag of frozen corn
1 14 ounce can diced tomatoes (Muir Glen organic makes these, otherwise you can just chop some fresh tomatoes, or half of a can of whole tomatoes)
half of a medium onion, chopped small
1 jalapeno pepper, or a few rings of jarred jalapeno, diced (use more or less to taste)
2 cloves garlic, chopped
1 8 ounce package cream cheese
Combine everything except the cream cheese in the crockpot and cook on high 4-5 hours. When it's just about done, shred the chicken in the pot using 2 forks, then add the package cream cheese. Cook for 30 more minutes on low. Stir well to mix the cream cheese in. Serve over rice.
1 15.5 ounce can black beans, drained
1 10 ounce bag of frozen corn
1 14 ounce can diced tomatoes (Muir Glen organic makes these, otherwise you can just chop some fresh tomatoes, or half of a can of whole tomatoes)
half of a medium onion, chopped small
1 jalapeno pepper, or a few rings of jarred jalapeno, diced (use more or less to taste)
2 cloves garlic, chopped
1 8 ounce package cream cheese
Combine everything except the cream cheese in the crockpot and cook on high 4-5 hours. When it's just about done, shred the chicken in the pot using 2 forks, then add the package cream cheese. Cook for 30 more minutes on low. Stir well to mix the cream cheese in. Serve over rice.
Monday, May 01, 2006
Lemon Garlic Monkfish
2 lemons
2 cloves garlic
2 lbs. monkfish (aka "poor man's lobster")
2 tablespoons oilive oil
Cayenne pepper
salt & pepper
Peel the grayish membrane from the monkfish and place in baking dish. Squeeze the juice from one lemon and set aside. Slice the other lemon into thin slices. Cut garlic into thin slivers. Make small slices in the fish, and stuff with the garlic slices. Sprinkle with half of the lemon juice, cayenne, salt and pepper, drizzle with one tablespoon of olive oil, then cover with the lemon slices. Bake at 425 for 20 minutes. After 20 minutes, pour off all the accumulated liquid in the pan. Lower oven to 350, pour the remaining lemon juice and olive oil over fish, continue baking for 20-30 minutes, until it is done.
2 cloves garlic
2 lbs. monkfish (aka "poor man's lobster")
2 tablespoons oilive oil
Cayenne pepper
salt & pepper
Peel the grayish membrane from the monkfish and place in baking dish. Squeeze the juice from one lemon and set aside. Slice the other lemon into thin slices. Cut garlic into thin slivers. Make small slices in the fish, and stuff with the garlic slices. Sprinkle with half of the lemon juice, cayenne, salt and pepper, drizzle with one tablespoon of olive oil, then cover with the lemon slices. Bake at 425 for 20 minutes. After 20 minutes, pour off all the accumulated liquid in the pan. Lower oven to 350, pour the remaining lemon juice and olive oil over fish, continue baking for 20-30 minutes, until it is done.
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