With fall most defiantly in the air, it's apple pickin' season. My brother and his family just went to the apple orchards near him and I, after living here for 15 years, just found out- literally 2 seconds ago- there's an orchard 30 minutes from my house, I think I'll call and see if the apples are ready to be picked here. To celebrate fall, we thought we'd cook up a delicious apple inspired meal: Apple glazed pork chops, Apple, Dried Cherry and Walnut salad and Apple Crumble for dessert.
Apple Glazed Pork Chops (from allrecipes.com)
Ingredients
4 pork chops, 1 inch thick
1 tart green apple - peeled, cored and chopped
1 1/2 cups applesauce
1 (1 ounce) envelope dry onion soup mix
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.In a medium skillet over medium heat, brown pork chops about 5 minutes on each side.
3.In a small bowl, mix apple, applesauce, and onion soup mix. Place the browned pork chops in a medium baking dish. Top with the apple mixture.
4.Bake pork chops about 30 minutes in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C).
Apple, Dried Cherry and Walnut Salad from Epicurious.com
Maple Dressing
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons Champagne vinegar or other white wine vinegar
2 teaspoons sugar
1/2 cup vegetable oil
Salad
1 5-ounce bag mixed baby greens (about 10 cups lightly packed)
2 Granny Smith apples, peeled, cored, cut into matchstick-size strips
1/2 cup dried tart cherries
1/2 cup chopped walnuts, toasted
Preparation
For dressing:
Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Re-whisk before using.)
For salad:
Toss greens, apples, cherries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve.
Apple Crumble with Toasted Oat Topping
6 medium apples
1 /2 Cup unsweetened applesauce
3 /4 Cup old fashioned or quick cooking rolled oats
3 TBS toasted wheat germ
3 TBS packed light brown sugar
1 tsp. Ground cinnamon
1 TBS canola oil
1 TBS unsalted butter, cut into small pieces
1. Preheat the oven to 350º F. Coat a 12 X 8 baking dish with no-stick spray.
2. Cut the apples in half lengthwise. Remove the cores and the stems and discard. Cut into thin slices.
3. Place the apples and the applesauce in the prepared baking dish. Toss to coat the apples evenly
with the applesauce. Spread out evenly in the baking dish.
4. In a small bowl, mix the oats, wheat germ, brown sugar and the cinnamon. Drizzle with the oil. Add the butter. Mix with your fingers to work the oil and butter into the dry ingredients.
5. Sprinkle the oat mixture evenly over the apples.
Bake for 30 to 35 minutes, or until the topping is golden and the apples are bubbling.
Serve warm
What's your favorite apple inspired recipe?
Tuesday, September 14, 2010
Monday, September 13, 2010
Dinnertime Conversation Starters
I was browsing blogs at lunch today and came across this awesome idea from Amy of The Idea Room via We talk of Christ, we rejoice in Christ. Check it out - I know this could make for some interesting conversations around my dinner table!
Photo from The Idea Room (obviously) |
Tuesday, September 7, 2010
It's Kickoff Time
Here in Texas the highs have been in the low 90s - that means fall has finally arrived and with it football season! Now I'm not a big football fan, I can count the number of games I've been to on one hand (and they were all in high school to see my little bro in the band) but I love a good tailgate party (ok any party)! So in honor of the kickoff of football season let's enjoy some tailgating favorites: pulled pork sandwiches, potato salad and cookies!
Pulled Pork
My dad made a really good pulled pork once, of course he didn't keep the recipe around long enough for me to steal it and when I called he told me the basics of it and to find it on the Internet. Guess what - couldn't find it! But in my search I've found one that sound just a delicious.
Home-style Crockpot Pulled Pork
By Brad Kamer
Ingredients
3 lbs Pork shoulder, without fat
1 medium onion
¼ cup brown sugar
½ cup ketchup
½ teaspoon liquid smoke
½ cup Worcestershire
½ cup apple cider vinegar
½ teaspoon paprika
1 tablespoon ground mustard
1 tablespoon garlic powder
Red chili pepper flakes
Salt and pepper to taste
Directions
Mix all the ingredients in the crock pot, except for onions and pork, and whisk them till it blends well. Combine the pork and onions in the pot. Slow cook the mixture for 8-10 hours on low heat. After the meat is done, remove it and let it cool down. Shred and pull the meat apart with the help of a fork. Reheat the meat into the warm sauce and serve hot on hamburger buns
Or if you don't want to take the time to make your BBQ sauce you can use this one from allrecipies.com:
Ingredients
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted
Directions
1.Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
All-American Potato Salad
(from America's Test Kitchen)
Serves 4 to 6
Make sure not to overcook the potatoes or the salad will be quite sloppy. Keep the water at a gentle simmer and use the tip of a paring knife to judge the doneness of the potatoes. If the knife inserts easily into the potato pieces, they are done.
2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
1 1/2 teaspoons table salt
3 tablespoons dill pickle juice, plus 1/4 cup finely chopped dill pickles
1 tablespoon yellow mustard
1/4 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/4 cup sour cream
1/2 onion, red (small), chopped fine
1 rib celery, chopped fine
2 hard-cooked eggs, peeled and cut into 1/4-inch dice (optional)
Directions
1. Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes.
2. Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 tablespoons pickle juice and mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.
3. Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion, and celery in large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving.
WORLD'S BEST COOKIE-CHOCOLATE CHIP OATMEAL COOKIES
3 c. sifted flour
5 tsp. soda
1 tsp. salt
2 c. shortening
1 1/2 c. brown sugar
1 1/2 c. white sugar
4 eggs, unbeaten
2 tsp. hot water
4 c. oatmeal
2 tsp. vanilla
3 c. chocolate chips
1 1/2 c. chopped nuts
Sift flour, measure, add soda, salt and sift. Cream shortening until fluffy. Add sugars, cream well. Beat in eggs, add hot water, and sifted ingredients. Mix well. Add oatmeal, chocolate chips and nuts, if desired, and vanilla. Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.
For a healthier cookie, use Promise margarine, 2 egg whites and 2 whole eggs and raisins in place of chocolate chips.
Pulled Pork
My dad made a really good pulled pork once, of course he didn't keep the recipe around long enough for me to steal it and when I called he told me the basics of it and to find it on the Internet. Guess what - couldn't find it! But in my search I've found one that sound just a delicious.
Home-style Crockpot Pulled Pork
By Brad Kamer
Ingredients
3 lbs Pork shoulder, without fat
1 medium onion
¼ cup brown sugar
½ cup ketchup
½ teaspoon liquid smoke
½ cup Worcestershire
½ cup apple cider vinegar
½ teaspoon paprika
1 tablespoon ground mustard
1 tablespoon garlic powder
Red chili pepper flakes
Salt and pepper to taste
Directions
Mix all the ingredients in the crock pot, except for onions and pork, and whisk them till it blends well. Combine the pork and onions in the pot. Slow cook the mixture for 8-10 hours on low heat. After the meat is done, remove it and let it cool down. Shred and pull the meat apart with the help of a fork. Reheat the meat into the warm sauce and serve hot on hamburger buns
Or if you don't want to take the time to make your BBQ sauce you can use this one from allrecipies.com:
Ingredients
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted
Directions
1.Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
All-American Potato Salad
(from America's Test Kitchen)
Serves 4 to 6
Make sure not to overcook the potatoes or the salad will be quite sloppy. Keep the water at a gentle simmer and use the tip of a paring knife to judge the doneness of the potatoes. If the knife inserts easily into the potato pieces, they are done.
2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
1 1/2 teaspoons table salt
3 tablespoons dill pickle juice, plus 1/4 cup finely chopped dill pickles
1 tablespoon yellow mustard
1/4 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/4 cup sour cream
1/2 onion, red (small), chopped fine
1 rib celery, chopped fine
2 hard-cooked eggs, peeled and cut into 1/4-inch dice (optional)
Directions
1. Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes.
2. Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 tablespoons pickle juice and mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.
3. Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion, and celery in large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving.
WORLD'S BEST COOKIE-CHOCOLATE CHIP OATMEAL COOKIES
3 c. sifted flour
5 tsp. soda
1 tsp. salt
2 c. shortening
1 1/2 c. brown sugar
1 1/2 c. white sugar
4 eggs, unbeaten
2 tsp. hot water
4 c. oatmeal
2 tsp. vanilla
3 c. chocolate chips
1 1/2 c. chopped nuts
Sift flour, measure, add soda, salt and sift. Cream shortening until fluffy. Add sugars, cream well. Beat in eggs, add hot water, and sifted ingredients. Mix well. Add oatmeal, chocolate chips and nuts, if desired, and vanilla. Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.
For a healthier cookie, use Promise margarine, 2 egg whites and 2 whole eggs and raisins in place of chocolate chips.
The best part about making cookies - eating the cookie dough |
Even Miss Pollyanna agrees (she kept begging for some to hit the floor - sorry Polly) |
Don't these look just yummy (I like mine either in dough form or crispy nothing in between) |
Labels:
cookies,
potato salad,
pulled pork,
Recipes,
Tailgating
Tuesday, August 31, 2010
Party for Two
Tuesday, August 24, 2010
One Last Summer Hurrah
On the list of our favorite recipes, brisket and the accompanying sides are right there at the top. When we have special occasions any time during the year, it seems someone wants brisket. We've discovered the jalapeno corn is excellent served with Thanksgiving turkey and Christmas ham, too.
Your family probably couldn't eat these recipes alone. This is for a special weekend when you've got the time to wake up early, put the brisket in the oven, and get ready for some fun company. An end-of-summer swim party would be the perfect time to serve these recipes. Labor Day is coming up, you know!
Add some fruit salad and lemon cheesecake and you've got an evening your friends will remember fondly for a long time.
Grape Kool-aid and ice go well with this meal!
Barbecued Brisket
8 lbs. Beef brisket, or a boned pork loin roast
Onion salt
Garlic salt
Celery salt
2 tsp. Sugar
Worcestershire sauce
A few drops liquid smoke
Cover both sides of meat with seasoned salts, sugar, Worcestershire sauce, and liquid smoke. Rub seasonings into both sides of meat with fingers. Refrigerate overnight in foil-lined roasting pan, covered tightly with more aluminum foil.
The next morning . . .
Onion salt
Garlic salt
Celery salt
Worcestershire sauce
A few drops of liquid smoke
Season meat again before baking and wrap in aluminum foil. Bake at 250 degrees for 8 hours (or one-hour per pound). Remove pan from oven. Open foil and drain off grease.
1 1 lb., 2 oz. bottle barbecue sauce (we use KC Masterpiece)
1 sm. can tomato sauce
½ to ¾ c. brown sugar
Mix above ingredients and heat. Pour over meat. Save some for serving. Return brisket to oven, covered with foil, for 1 hour at 350 degrees. Cool and slice with grain of meat.
Potatoes Supreme
Marybeth Bohn
8 med. Potatoes (or make instant mashed potatoes for 8-10 servings)
8 oz. Cream cheese, softened
½ med. Onion, minced
1 c. Sour cream
Grated Cheddar cheese
Mash potatoes with milk, butter, and salt. Mashed potatoes should be stiff, not runny. Add cream cheese, onion, and sour cream. Put in a 9x13 casserole. Top with Cheddar cheese. Bake at 350 degrees for 45-60 minutes.
Jalapeno Corn
Marybeth Bohn
12 ounces of cream cheese
½ c. milk
4 T. butter or margarine
1 tsp. salt
3 or 4 fresh jalapeno peppers, seeded and chopped (make sure to get rid of all the seeds so the recipe won't be too hot)
4 11-oz. cans Green Giant shoepeg corn
Mix cream cheese, milk, butter, and salt until cheese is melted. Add corn and jalapenos and put into casserole dish. Bake at 375 degrees about 30 minutes--until bubbling.
Bootlegger Beans
Shanna Maylett
5 strips bacon, chopped into bite-size pieces and fried until almost done
1 small onion, chopped
½ green pepper, chopped
Saute bacon, onion, and pepper, until bacon is crisp then drain off grease. Add . . .
1 32-oz. can pork-and-beans
3 T. brown sugar
2 T. red wine vinegar
2T. ketchup
Simmer ½ hour, stirring often. Beans will thicken as they simmer.
Serves 8-10 people.
Lemon Icebox Cheesecake
Recipe from America’s Test Kitchen
Icebox cheesecakes are a delicious paradox: delicate and light yet rich and creamy. We thought simply adding lemon juice would turn a standard icebox cheesecake into a fresh lemon-flavored one. But test after test yielded bad results: The lemon flavor was alternately fleeting or harsh. We wanted an icebox cheesecake with bright lemon flavor front and center—not just as an afterthought. Here’s what we discovered:
Test Kitchen Discoveries
· In a baked cheesecake, tart lemon juice is mellowed by the heat of the oven. For our icebox version, we needed to dial back the lemon juice to compensate.
· Lemon curd, a rich, tangy spread made from eggs, butter, cream, sugar, and lemon juice, added crisp lemon flavor without the undesirable “chew” of zest or the processed flavor of lemon extract.
· Using lemon cookies instead of graham crackers for the crust created an additional layer of lemon flavor.
· Lemon Icebox Cheesecake
· Serves 12 to 16
· Let the dissolved gelatin mixture cool down for a few minutes, or the gelatin will seize when combined with the filling. We tested our cheesecake with several store brands of lemon sandwich cookies; all worked well.
CRUST
10 lemon sandwich cookies, broken into pieces (about 1 1/4 cups)
2 tablespoons unsalted butter, melted
1 teaspoon grated lemon zest
CURD
1 large egg plus 1 egg yolk
1/4 cup sugar
Pinch salt
2 tablespoons lemon juice
1 tablespoon unsalted butter
1 tablespoon heavy cream
FILLING
1/4 cup lemon juice from 2 lemons
1 envelope (2 3/4 teaspoons) unflavored gelatin
1 1/2 pounds cream cheese, cut into 1-inch pieces and softened
3/4 cup sugar
Pinch salt
1 1/4 cups heavy cream, room temperature
1/4 cup of the lemon curd
· 1. MAKE CRUST Adjust oven rack to middle position and heat oven to 350 degrees. Process cookies in food processor until finely ground. Add butter and zest and pulse until combined. Press mixture into bottom of 9-inch springform pan. Bake until lightly browned and set, about 10 minutes (Marybeth will bake it only 5 or 6 minutes next time). Cool completely on wire rack, at least 30 minutes.
· 2. MAKE CURD While crust is cooling, whisk egg, egg yolk, sugar, and salt together in small saucepan. Add lemon juice and cook over medium-low heat, stirring constantly, until thick and puddinglike, about 3 minutes. Remove from heat and stir in butter and cream. Press through fine-mesh strainer into small bowl and refrigerate until needed.
· 3. SOFTEN GELATIN Combine lemon juice and gelatin in small bowl and let stand until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Set aside.
· 4. MAKE FILLING With electric mixer on medium speed, beat cream cheese, sugar, and salt until smooth and creamy, scraping down sides of bowl, about 2 minutes. Slowly add cream and beat until light and fluffy, about 2 minutes. Add gelatin mixture and ¼ cup curd, increase speed to medium-high, and beat until smooth and airy, about 3 minutes.
· 5. CHILL CHEESECAKE Pour filling into cooled crust and smooth top. Following photos, pour thin lines of remaining curd on top of cake and lightly drag paring knife or skewer through lines to create marbled appearance. Refrigerate until set, at least 6 hours. Remove sides of pan. Serve. (Cheesecake can be covered in plastic wrap and refrigerated for up to 3 days.
STEP BY STEP
Layers of Lemon Flavor
An extraordinary icebox lemon cheesecake requires more than a squeeze of lemon.
LEMON SANDWICH COOKIES Instead of the standard graham cracker crumbs, we used crushed lemon sandwich cookies for our crust.
LEMON JUICE AND ZEST Divide and conquer—we added 1/4 cup freshly squeezed lemon juice to the filling and 1 tablespoon lemon zest to the crust.
LEMON CURD We mixed tangy, homemade lemon curd into the batter and swirled extra on top of the cheesecake.
STEP BY STEP
Cheater's Cheesecake
Homemade lemon curd can’t be beat. don’t have the 15 minutes it takes to make it, though? You can find jarred curd in the jam section of the supermarket. But be forewarned: all brands are not created equal. The only one we can recommend is Wilkin and Sons, which captures the taste of real lemons and is creamy enough to use in our lemon icebox cheesecake (you will need 1/2 cup). Just so you know: it costs about $9.
STEP BY STEP
Swirl Showstopper
Remember what Grandma said? Pretty is as pretty does. At Cook's Country we generally agree with Grandma. Just this once, however, we don't think she'd mind a fancy effect. Making a swirl with the lemon curd on top of the cheesecake is absurdly easy and awfully impressive.
1. Use a measuring cup to pour the curd in four thin lines on top of the cheesecake.
2. Drag a paring knife or skewer perpendicularly through the lines to create a marbled design.
Your family probably couldn't eat these recipes alone. This is for a special weekend when you've got the time to wake up early, put the brisket in the oven, and get ready for some fun company. An end-of-summer swim party would be the perfect time to serve these recipes. Labor Day is coming up, you know!
Add some fruit salad and lemon cheesecake and you've got an evening your friends will remember fondly for a long time.
Grape Kool-aid and ice go well with this meal!
Barbecued Brisket
8 lbs. Beef brisket, or a boned pork loin roast
Onion salt
Garlic salt
Celery salt
2 tsp. Sugar
Worcestershire sauce
A few drops liquid smoke
Cover both sides of meat with seasoned salts, sugar, Worcestershire sauce, and liquid smoke. Rub seasonings into both sides of meat with fingers. Refrigerate overnight in foil-lined roasting pan, covered tightly with more aluminum foil.
The next morning . . .
Onion salt
Garlic salt
Celery salt
Worcestershire sauce
A few drops of liquid smoke
Season meat again before baking and wrap in aluminum foil. Bake at 250 degrees for 8 hours (or one-hour per pound). Remove pan from oven. Open foil and drain off grease.
1 1 lb., 2 oz. bottle barbecue sauce (we use KC Masterpiece)
1 sm. can tomato sauce
½ to ¾ c. brown sugar
Mix above ingredients and heat. Pour over meat. Save some for serving. Return brisket to oven, covered with foil, for 1 hour at 350 degrees. Cool and slice with grain of meat.
Potatoes Supreme
Marybeth Bohn
8 med. Potatoes (or make instant mashed potatoes for 8-10 servings)
8 oz. Cream cheese, softened
½ med. Onion, minced
1 c. Sour cream
Grated Cheddar cheese
Mash potatoes with milk, butter, and salt. Mashed potatoes should be stiff, not runny. Add cream cheese, onion, and sour cream. Put in a 9x13 casserole. Top with Cheddar cheese. Bake at 350 degrees for 45-60 minutes.
Jalapeno Corn
Marybeth Bohn
12 ounces of cream cheese
½ c. milk
4 T. butter or margarine
1 tsp. salt
3 or 4 fresh jalapeno peppers, seeded and chopped (make sure to get rid of all the seeds so the recipe won't be too hot)
4 11-oz. cans Green Giant shoepeg corn
Mix cream cheese, milk, butter, and salt until cheese is melted. Add corn and jalapenos and put into casserole dish. Bake at 375 degrees about 30 minutes--until bubbling.
Bootlegger Beans
Shanna Maylett
5 strips bacon, chopped into bite-size pieces and fried until almost done
1 small onion, chopped
½ green pepper, chopped
Saute bacon, onion, and pepper, until bacon is crisp then drain off grease. Add . . .
1 32-oz. can pork-and-beans
3 T. brown sugar
2 T. red wine vinegar
2T. ketchup
Simmer ½ hour, stirring often. Beans will thicken as they simmer.
Serves 8-10 people.
Lemon Icebox Cheesecake
Recipe from America’s Test Kitchen
Icebox cheesecakes are a delicious paradox: delicate and light yet rich and creamy. We thought simply adding lemon juice would turn a standard icebox cheesecake into a fresh lemon-flavored one. But test after test yielded bad results: The lemon flavor was alternately fleeting or harsh. We wanted an icebox cheesecake with bright lemon flavor front and center—not just as an afterthought. Here’s what we discovered:
Test Kitchen Discoveries
· In a baked cheesecake, tart lemon juice is mellowed by the heat of the oven. For our icebox version, we needed to dial back the lemon juice to compensate.
· Lemon curd, a rich, tangy spread made from eggs, butter, cream, sugar, and lemon juice, added crisp lemon flavor without the undesirable “chew” of zest or the processed flavor of lemon extract.
· Using lemon cookies instead of graham crackers for the crust created an additional layer of lemon flavor.
· Lemon Icebox Cheesecake
· Serves 12 to 16
· Let the dissolved gelatin mixture cool down for a few minutes, or the gelatin will seize when combined with the filling. We tested our cheesecake with several store brands of lemon sandwich cookies; all worked well.
CRUST
10 lemon sandwich cookies, broken into pieces (about 1 1/4 cups)
2 tablespoons unsalted butter, melted
1 teaspoon grated lemon zest
CURD
1 large egg plus 1 egg yolk
1/4 cup sugar
Pinch salt
2 tablespoons lemon juice
1 tablespoon unsalted butter
1 tablespoon heavy cream
FILLING
1/4 cup lemon juice from 2 lemons
1 envelope (2 3/4 teaspoons) unflavored gelatin
1 1/2 pounds cream cheese, cut into 1-inch pieces and softened
3/4 cup sugar
Pinch salt
1 1/4 cups heavy cream, room temperature
1/4 cup of the lemon curd
· 1. MAKE CRUST Adjust oven rack to middle position and heat oven to 350 degrees. Process cookies in food processor until finely ground. Add butter and zest and pulse until combined. Press mixture into bottom of 9-inch springform pan. Bake until lightly browned and set, about 10 minutes (Marybeth will bake it only 5 or 6 minutes next time). Cool completely on wire rack, at least 30 minutes.
· 2. MAKE CURD While crust is cooling, whisk egg, egg yolk, sugar, and salt together in small saucepan. Add lemon juice and cook over medium-low heat, stirring constantly, until thick and puddinglike, about 3 minutes. Remove from heat and stir in butter and cream. Press through fine-mesh strainer into small bowl and refrigerate until needed.
· 3. SOFTEN GELATIN Combine lemon juice and gelatin in small bowl and let stand until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Set aside.
· 4. MAKE FILLING With electric mixer on medium speed, beat cream cheese, sugar, and salt until smooth and creamy, scraping down sides of bowl, about 2 minutes. Slowly add cream and beat until light and fluffy, about 2 minutes. Add gelatin mixture and ¼ cup curd, increase speed to medium-high, and beat until smooth and airy, about 3 minutes.
· 5. CHILL CHEESECAKE Pour filling into cooled crust and smooth top. Following photos, pour thin lines of remaining curd on top of cake and lightly drag paring knife or skewer through lines to create marbled appearance. Refrigerate until set, at least 6 hours. Remove sides of pan. Serve. (Cheesecake can be covered in plastic wrap and refrigerated for up to 3 days.
STEP BY STEP
Layers of Lemon Flavor
An extraordinary icebox lemon cheesecake requires more than a squeeze of lemon.
LEMON SANDWICH COOKIES Instead of the standard graham cracker crumbs, we used crushed lemon sandwich cookies for our crust.
LEMON JUICE AND ZEST Divide and conquer—we added 1/4 cup freshly squeezed lemon juice to the filling and 1 tablespoon lemon zest to the crust.
LEMON CURD We mixed tangy, homemade lemon curd into the batter and swirled extra on top of the cheesecake.
STEP BY STEP
Cheater's Cheesecake
Homemade lemon curd can’t be beat. don’t have the 15 minutes it takes to make it, though? You can find jarred curd in the jam section of the supermarket. But be forewarned: all brands are not created equal. The only one we can recommend is Wilkin and Sons, which captures the taste of real lemons and is creamy enough to use in our lemon icebox cheesecake (you will need 1/2 cup). Just so you know: it costs about $9.
STEP BY STEP
Swirl Showstopper
Remember what Grandma said? Pretty is as pretty does. At Cook's Country we generally agree with Grandma. Just this once, however, we don't think she'd mind a fancy effect. Making a swirl with the lemon curd on top of the cheesecake is absurdly easy and awfully impressive.
1. Use a measuring cup to pour the curd in four thin lines on top of the cheesecake.
2. Drag a paring knife or skewer perpendicularly through the lines to create a marbled design.
Labels:
brisket,
dinner party,
menu,
Recipes,
summer
Wednesday, August 18, 2010
Back into the Groove
Get your kids dancing into the new school year with school themed music. Here's a few of our favorites:
Back to School
The Four Tops
From the Album: When she was my girl
Back To School
Leanda
From the Album: Back To School (Single)
School Day (Ring Ring Goes The Bell)
Chuck Berry
From the Album: 20th Century Masters: The Millennium Collection: Best Of Chuck Berry
The First Day Of School
Timmy Wells - The Orange Band
From the Album: The First Day of School
School Days
Cedarmont Kids
From the Album: 100 Singalong Songs For Kids
High School Musical
High School Musical Cast
From the Album: High School Musical 3: Senior Year
School Days
Aretha Franklin
From the Album: Aretha (1980)
Kid on the First Day of School
Big Bang Boom
From the Album: Songs Your Mom Will Like
Linus And Lucy
Vince Guaraldi Trio
From the Album: A Boy Named Charlie Brown
Cafeteria Lunches at home
We all remember school lunches - the one that were definitely not fit to be served to my worst enemy and the ones that were surprisingly delish). In Texas it's all about the choices (I don't remember having so many choices in Utah, Maryland, Mississippi or California) so today we are giving you 3 entree recipes and 2 dessert recipes, take a poll and serve the most popular or the one you remember best! Of course schools can't get away with not offering a veggie so serve your favorite!
To make dinner extra cafeteria-like eat from foam or plastic trays with plastic utensils (remember the spork?)
Entree:
School Style Sloppy Joes
(from recipegoldmine.com)
1 pound hamburgerChopped onion
1/2 cup ketchup with water to make 3/4 cup
1/4 teaspoon dry mustard
1 tablespoon brown sugar
Shake of Worcestershire sauce
1 can tomato soup (undiluted)
Brown hamburger with onion and drain. Add other ingredients and simmer until warm through. Serve over hamburger buns.
OR
City School Pizza
Source: Los Angeles Times - 9/23/82
1 pound ground beef
1 tablespoon instant minced onion
1 (8 ounce) can tomatoes, drained and chopped
1 (6 ounce) can tomato paste
3/4 cup water
3/4 teaspoon oregano
Salt
3/4 teaspoon dried sweet basil
3/4 teaspoon garlic powder
3/4 pound ground or chopped luncheon meat
French Style Pizza Crust
1 1/2 cups grated Parmesan cheese
Brown ground beef and onion in a large skillet. Add tomatoes, tomato paste, water, oregano, salt to taste, basil, garlic powder and luncheon meat. Sauté until mixture comes to a boil. Simmer a few minutes. Spread sauce on prepared French-Style Pizza Crust in pans. Sprinkle each crust with cheese. Bake at 400 degrees F for 30 to 35 minutes or until cheese layer is bubbly and browned.
French-Style Pizza Crust:
2 packages dry or cake yeast
1 tablespoon sugar
3 1/2 cups lukewarm water
9 cups flour
1 tablespoon salt
Dissolve yeast and sugar in water. Add flour and salt. Knead until smooth. Cover and let rise until doubled in bulk. Cut into 2 portions. Let rest 15 minutes.
Pat or roll to even thickness in 2 (15 1/2 x 10 1/2-inch) jellyroll pans.
Serving size: 24
OR
High School Meat Loaf
1 pound hamburger
1/2 pound pork sausage
2 cups dry bread crumbs
1 egg, well beaten
1 1/2 cups milk
1/4 teaspoon dry mustard
1/2 teaspoon sage
1/4 teaspoon pepper
2 teaspoons salt
1/4 cup onion, minced
Mix. Place in loaf pan. Bake 1 1/2 hours at 350 degrees F. If desired: Remove loaf from oven 15 minutes early, cover loaf with catsup, continue baking.
Dessert:
Cafeteria Tapioca
1 quart milk
1/3 cup tapioca
2 eggs, separated
1/2 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
Heat milk until scalding. Stir in tapioca gradually. Cook mixture over boiling water or direct low heat 6 to 8 minutes, until tapioca is done.
Beat egg yolks until pale in color. Beat with 1/4 cup sugar and salt. Stir into tapioca. Cook and stir until mixture thickens slightly. Stir in vanilla. Cool slightly.
Beat egg whites and remaining 1/4 cup sugar until stiff. Fold into hot pudding. Cool thoroughly, covered with wax paper.
To serve, spoon into dessert or parfait dishes. Garnish with whipped cream and maraschino cherry, if desired.
Makes 12 (1/2 cup) servings.
This is a wonderful recipe! It is very easy and makes an especially creamy pudding.
OR
1952 City School Ranger Cookies
Source: Los Angeles Times - recipe provided by Los Angeles Unified School District.
These are also known as "Flying Saucers."
1 cup butter, at room temperature
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs, well beaten
2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
2 cups rolled oats
2 cups cornflakes
1/2 cup coconut
1/2 cup chocolate chips
1/2 cup chopped walnuts
Cream butter with granulated sugar and brown sugar until light and fluffy. Beat in eggs, 1 at a time.
Sift flour with baking powder, salt and baking soda. Stir into butter mixture. Add vanilla extract, oats, cornflakes, coconut, chocolate chips and nuts and stir until blended.
Drop by tablespoons onto ungreased baking sheet. Flatten to 4-inch diameter. (Use square of wax paper to keep dough from sticking to fingers or whatever you're using to flatten dough.) For small cookies, drop by rounded teaspoon. Do not flatten.
Bake larger cookies at 350 degrees F for 10 to 12 minutes. Cookies should be slightly soft when removed from oven. Bake smaller cookies at 375 degrees F for 8 to 10 minutes.
22 large cookies or 6 dozen small cookies.
Each small cookie: 77 calories; 56 mg sodium; 13 mg cholesterol; 4 grams fat; 11 grams carbohydrates; 1 gram protein
Monday, August 16, 2010
Back to School
It's that time of year again ... you know, the time kids dread and parents secretly wish for all summer!
Next week the kids in Texas start another year of school. In honor of the momentous occasion we suggest a back to school night, featuring the 'school lunch'.
Growing up I usually packed a sack lunch from home, mostly consisting of a peanut butter and jelly sandwich, potato chips, and possibly a cookie or two (which is remarkably similar to the lunches I still eat everyday at work - yep I'm a creature of habit, for sure). On occasion I would buy a school lunch - always hoping it wasn't "mystery meat" day. I especially loved chicken nugget and mashed potato day!
We will be suggesting two menus this week: the sack lunch and the cafeteria lunch.
Today the sack lunch:
a sandwich of your choice
chips (or veggie sticks or to combine the two and have veggie chips)
a piece of fruit (apple, orange, or banana)
Dessert (brownies or cookies- your favorite, of course)
and a drink (juice boxes, water bottles, can of soda, whatever your family likes to drink)
Pack in individual lunch boxes (or brown paper sacks) for each member of the family. To make it extra fun for the little ones, have everyone pack thier lunch in a backpack, head to the school and have a picnic in the school yard - when the kids are done eating they can play on the playground equipment while you relax.
Next week the kids in Texas start another year of school. In honor of the momentous occasion we suggest a back to school night, featuring the 'school lunch'.
Growing up I usually packed a sack lunch from home, mostly consisting of a peanut butter and jelly sandwich, potato chips, and possibly a cookie or two (which is remarkably similar to the lunches I still eat everyday at work - yep I'm a creature of habit, for sure). On occasion I would buy a school lunch - always hoping it wasn't "mystery meat" day. I especially loved chicken nugget and mashed potato day!
We will be suggesting two menus this week: the sack lunch and the cafeteria lunch.
Today the sack lunch:
a sandwich of your choice
chips (or veggie sticks or to combine the two and have veggie chips)
a piece of fruit (apple, orange, or banana)
Dessert (brownies or cookies- your favorite, of course)
and a drink (juice boxes, water bottles, can of soda, whatever your family likes to drink)
Pack in individual lunch boxes (or brown paper sacks) for each member of the family. To make it extra fun for the little ones, have everyone pack thier lunch in a backpack, head to the school and have a picnic in the school yard - when the kids are done eating they can play on the playground equipment while you relax.
Friday, August 13, 2010
Milkshakes and 45s
A few things reminder us of the '50s - thick malted milkshakes in true milkshake glasses and 45 rpm records
So we'll use both in decorating the table tonight! What could be funner than a milkshake flower arrangement and record serving dishes!
For instructions on how to do the flower arrangement go here.
For instructions on how to turn your old vinyl records into serving bowls go here. You could also use a record as a place mat!
Wednesday, August 11, 2010
The Birth of Rock 'n Roll
During the late '40s and early '50s the nation learned to dance to a whole new sound - a combination of the blues, country music, jazz and gospel music - coined Rock and Roll by Ohio disc jockey Alan Freed. Early rock 'n roll either had a piano or saxophone as the lead instrument, but these were generally replaced or supplemented by guitar in the middle to late 1950s. The beat is essentially a boogie woogie blues rhythm with an accentuated backbeat, the latter almost always provided by a snare drum.
With musicians like Little Richard, Jerry Lee Lewis, and Hank Williams redefining the entertainment industry and Carl Perkins pioneering the creation of rock music with "Blue Suede Shoes" (I know we all know it as an Elvis song but it was a chart topper when it was written and first recorded by Perkins, too). And speaking of the king, his music typifies the 1950s musical revolution!
I love '50s music! The liveliness, the clean lyrics, the happy, optimistic tunes! I've been listening to it all day today and had to restrain myself from dancing in my chair at work! (that would have been slightly embarassing)
Instead of a playlist, because you'll be reading all night if I try to list all the ones I'd like to and I would hate to leave off a really great song, I suggest going to pandora and creating a "'50s rock and roll station" like I did today! It'll have you swingin' with the spatula!
With musicians like Little Richard, Jerry Lee Lewis, and Hank Williams redefining the entertainment industry and Carl Perkins pioneering the creation of rock music with "Blue Suede Shoes" (I know we all know it as an Elvis song but it was a chart topper when it was written and first recorded by Perkins, too). And speaking of the king, his music typifies the 1950s musical revolution!
I love '50s music! The liveliness, the clean lyrics, the happy, optimistic tunes! I've been listening to it all day today and had to restrain myself from dancing in my chair at work! (that would have been slightly embarassing)
Instead of a playlist, because you'll be reading all night if I try to list all the ones I'd like to and I would hate to leave off a really great song, I suggest going to pandora and creating a "'50s rock and roll station" like I did today! It'll have you swingin' with the spatula!
Tuesday, August 10, 2010
1950s Blue Plate Special (OK not really)
Red Vinyl booths around stainless steel edged laminate tables, 45s spinning in the jukebox, the T-birds and Pink Ladies in the corner - who wouldn't want to have dinner in a '50s diner! The kind of place where you stopped by for a quick bite and stayed for hours to hang out with friends, gossip with the ladies, or talk sports and politics with the old men. The kind of place you go to so often your waitress knows your name and your order. Rose would get me a great big burger (with fresh grilled pineapple on it) nestled in a red basket full of thick, golden fries smothered in ketchup and a chocolate milkshake with whipped cream. If I decided to eat healthy that day (not likely) she'd get me a salad with ham, turkey and cheese, hold the hard boiled egg and tomato (I'm not a fan) on a bed of lettuce, topped with croutons and sprinkled with dressing, with a chocolate milkshake, hold the whipped cream.
I don't have time to make thing from scratch so I rarely do and Marybeth skipped town to spend time with her family so you get my kind of recipes!
Hamburgers and Fries
Grab some pre-made hamburger patties from the freezer and grill until you consider it done (well sacrificed for me). Lightly butter the hamburger buns and grill the insides until lightly browned. For grilled pineapple, place on grill for 30 seconds to a minute on each side. Grab the thick cut fries from the freezer and cook according to the directions on the bag (I leave them in a little longer than recommended for the perfect crunch). Prepare desired toppings and condiments.
Milkshake
Put scoops of vanilla ice cream in a blender with milk (I put in a little at a time until I get the thickness I desire that day) and chocolate syrup. I use about 3 scoops for 1 milkshake.
Salad
I'm sure you can do this one without my help :)
I don't have time to make thing from scratch so I rarely do and Marybeth skipped town to spend time with her family so you get my kind of recipes!
Hamburgers and Fries
Grab some pre-made hamburger patties from the freezer and grill until you consider it done (well sacrificed for me). Lightly butter the hamburger buns and grill the insides until lightly browned. For grilled pineapple, place on grill for 30 seconds to a minute on each side. Grab the thick cut fries from the freezer and cook according to the directions on the bag (I leave them in a little longer than recommended for the perfect crunch). Prepare desired toppings and condiments.
Milkshake
Put scoops of vanilla ice cream in a blender with milk (I put in a little at a time until I get the thickness I desire that day) and chocolate syrup. I use about 3 scoops for 1 milkshake.
Salad
I'm sure you can do this one without my help :)
Friday, August 6, 2010
Tip of the Week: Seeing is Believing
For this weeks tip we thought we'd share a little decorating ideas for Mexican dinner night.
First flowers: a nice bouquet goes a long way but remember not red and no Marigolds. I'm seeing white daisies in a vivid colored vase (I'm thinking orange).(that could possibly be because I'm painting them for my sis-in-law but I just love the simplicity of them against the bright colors of Mexico). Have the kids make a party banner to hang above the table. It's easy, see how to here. (If you don't want to use punches like Martha does just fold it as instructed in step 1 and cut it like a paper snowflake.) They'll love being apart of the dinner preparations and will be kept plenty busy while the meal is being prepared! Happy Friday!
Wednesday, August 4, 2010
The Mexican Guitar
We got the main dish recipie for this week's dinner from Marybeth's mother's cookbook, below the directions was the suggestion "serve with Mexican guitar music." We took that suggestion and provided a few of our favorite guitar selections with a few ballads in the mix, just for the fun of it.
La Heroica Sebastopol / Anonimo by Jordi Moratò From the Album: La Guitarra Mexicana
Hasta Alicia Baila by Los Angeles Guitar Quartet
From the Album: Lagq: Latin
Danza de Jalisco by Los Angeles Guitar Quartet
From the Album: Lagq: Latin
Rodrigo/York: En Aranjuez con tu amor by Los Angeles Guitar Quartet
From the Album: Lagq: Latin
Jarabe Tapatio (Mexican Hat Dance) by Mariachi Aguila Real
From the Album: World Music Vol. 5: The Sound Of Mexico
La Paloma (Traditional) (The Dove) by Julio Iglesias
From the Album: Moments
Amor by Julio Iglesias
From the Album: My Life: The Greatest Hits
La Heroica Sebastopol / Anonimo by Jordi Moratò From the Album: La Guitarra Mexicana
Hasta Alicia Baila by Los Angeles Guitar Quartet
From the Album: Lagq: Latin
Danza de Jalisco by Los Angeles Guitar Quartet
From the Album: Lagq: Latin
Rodrigo/York: En Aranjuez con tu amor by Los Angeles Guitar Quartet
From the Album: Lagq: Latin
Jarabe Tapatio (Mexican Hat Dance) by Mariachi Aguila Real
From the Album: World Music Vol. 5: The Sound Of Mexico
La Paloma (Traditional) (The Dove) by Julio Iglesias
From the Album: Moments
Amor by Julio Iglesias
From the Album: My Life: The Greatest Hits
Monday, August 2, 2010
Family Dinner in Mexico
In Mexico the family is central to society. The extended family is very important and family members will go to great lengths to help each other. Tonight pretend your family is taking a trip to Mexico and joining in on a family dinner. A few tips before you go:
1. Bring a gift - flowers (white NOT red) or sweets, no marigolds please as they symbolize death, wouldn't want to spoil dinner! Warning: gifts are opened immediately so don't bring something embarrassing and open any gifts you may receive immediately as well.
2. Arrive at least 30 minutes late, nothing ever starts on time and it is considered rude to be on time - so take the extra time to buy that last minute gift, do your hair or makeup, scrub the kids' faces, or take the scenic route, just don't get lost.
3. When approaching the table, do not sit until you are invited to and told where to sit (wouldn't want to take Uncle Raul's seat). Always wait until the hostess has started her meal before beginning yours, and always keep your hands visible with your wrists resting on the edge of the table.
4. When you have finished eating, place your knife and fork across your plate with the prongs facing down and the handles facing to the right. And whatever you do, DO NOT clean your plate, leave a few morsels behind for the dog out back.
Menu: Arroz con Pollo (chicken with rice), refried beans, and tossed salad. Dessert: Sopapillas.
Arroz con Pollo
4 to 6 boneless, skinless chicken breasts
1/2 bell pepper, chopped
1 large onion, chopped
1/2 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. black pepper
1 bay leaf
1 28-oz. can stewed tomatoes, cut up the tomatoes
1 to 1 1/2 cups white rice
Boil chicken till tender, adding water to keep meat covered. Salt the chicken lightly. Remove chicken and cool. Keep the water in the pan which is now chicken broth. Add to chicken broth all ingredients EXCEPT the cooked chicken and rice and let simmer 1/2 hour. Add rice, cook on low heat until done and broth is absorbed. Shred the chicken and add to rice mixture.
Refried Beans (from scratch!!!) OR, if you are like Sandy, open a can of refried beans!
1 lb. dried pinto beans, cleaned
5 cups of water
1 or 2 medium-sized onions, diced
1/2 to 1 cup hot bacon drippings, butter, or lard
Salt to taste
Soak beans in cold water overnight. The next day, bring beans to a boil with water and onions and cover pan. Simmer slowly until beans are very tender, about 3 hours. Mash beans with potato masher and add bacon drippings or butter or lard. Mix well; continue cooking, stirring frequently until beans are thickened and fat is absorbed. Salt to taste. Makes 6 - 8 servings.
Sopapillas
3 cups flour
1 1/2 cups water
1/2 tsp. salt
1 1/4 tsp. baking powder
3/4 cup lard or shortening
honey, cinnamon, sugar
Mix flour, salt, and baking powder with water. Knead until dough is soft. This is done with the hands, tossing dough from hand to hand, shaping and thinning to flat, thin pancake, about 5 inches in diameter. Cut each round into 4 parts. Heat lard or shortening and fry dough. It will raise and puff up. Serve hot with honey or cinnamon and sugar
1. Bring a gift - flowers (white NOT red) or sweets, no marigolds please as they symbolize death, wouldn't want to spoil dinner! Warning: gifts are opened immediately so don't bring something embarrassing and open any gifts you may receive immediately as well.
2. Arrive at least 30 minutes late, nothing ever starts on time and it is considered rude to be on time - so take the extra time to buy that last minute gift, do your hair or makeup, scrub the kids' faces, or take the scenic route, just don't get lost.
3. When approaching the table, do not sit until you are invited to and told where to sit (wouldn't want to take Uncle Raul's seat). Always wait until the hostess has started her meal before beginning yours, and always keep your hands visible with your wrists resting on the edge of the table.
4. When you have finished eating, place your knife and fork across your plate with the prongs facing down and the handles facing to the right. And whatever you do, DO NOT clean your plate, leave a few morsels behind for the dog out back.
Menu: Arroz con Pollo (chicken with rice), refried beans, and tossed salad. Dessert: Sopapillas.
Arroz con Pollo
4 to 6 boneless, skinless chicken breasts
1/2 bell pepper, chopped
1 large onion, chopped
1/2 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. black pepper
1 bay leaf
1 28-oz. can stewed tomatoes, cut up the tomatoes
1 to 1 1/2 cups white rice
Boil chicken till tender, adding water to keep meat covered. Salt the chicken lightly. Remove chicken and cool. Keep the water in the pan which is now chicken broth. Add to chicken broth all ingredients EXCEPT the cooked chicken and rice and let simmer 1/2 hour. Add rice, cook on low heat until done and broth is absorbed. Shred the chicken and add to rice mixture.
Refried Beans (from scratch!!!) OR, if you are like Sandy, open a can of refried beans!
1 lb. dried pinto beans, cleaned
5 cups of water
1 or 2 medium-sized onions, diced
1/2 to 1 cup hot bacon drippings, butter, or lard
Salt to taste
Soak beans in cold water overnight. The next day, bring beans to a boil with water and onions and cover pan. Simmer slowly until beans are very tender, about 3 hours. Mash beans with potato masher and add bacon drippings or butter or lard. Mix well; continue cooking, stirring frequently until beans are thickened and fat is absorbed. Salt to taste. Makes 6 - 8 servings.
Sopapillas
3 cups flour
1 1/2 cups water
1/2 tsp. salt
1 1/4 tsp. baking powder
3/4 cup lard or shortening
honey, cinnamon, sugar
Mix flour, salt, and baking powder with water. Knead until dough is soft. This is done with the hands, tossing dough from hand to hand, shaping and thinning to flat, thin pancake, about 5 inches in diameter. Cut each round into 4 parts. Heat lard or shortening and fry dough. It will raise and puff up. Serve hot with honey or cinnamon and sugar
Friday, July 30, 2010
Tip of the Week: You'll have the cleanest baking dishes on the block!
Tired of looking at baked-on grease spots? Do you think you just have to live with them? Or do what Marybeth's mother did ... wait till no one's around, put them in a brown paper bag, go out to the garage ... and put them in the trash can?! What if we told you those spots can be wiped away ... with a little elbow grease. All you have to do if you want to make your Pyrex glass pans and your white Corning Ware pans look good as new is make a paste of baking soda and a little water. The baking soda will remove the baked-on, black and brown grease spots.
Wednesday, July 28, 2010
Sounds of Italy
From opera to classical, regional folk to popular music, the range of the Italians is limitless! (if it doesn't exist - they develop it, i.e. opera, symphony, and concerto.) Instrumental and vocal classical music is an iconic part of the Italian identity and as such should be heard throughout any dinner with ties to "the boot"!
Here are a few of our favorites:
O Solo Mio by Tony Dino
From the Album: Tony Dino Sings Italian
Nessun dorma by Luciano Pavarotti;Gianfranco Masini
From the Album: Puccini's Greatest Hit - The Ultimate Nessun Dorma
L'arlesiana / Act 2 - E la solita storia by José Carreras
From the Album: Masters of the Voice - Tenor
Torna a Surriento by Luciano Pavarotti
From the Album: The Three Tenors - In Concert - Rome 1990
Un Cuore Solo (Two Have But One Heart) by Tomasa Giovanni
From the Album: Mama Mia - Italian Folk Songs
Bella Notte by Bill Thompson
From the Album: Lady and The Tramp and Friends (who doesn't like this Disney classic)
Waltz of Love by Angelo Di Pippo
From the Album: Waltz Across The World
La Mattinata by Tomasa Giovanni
From the Album: Mama Mia - Italian Folk Songs
Santa Lucia by Tomasa Giovanni
From the Album: Mama Mia - Italian Folk Songs
Italian Festa by Richard Hayman & The Manhattan Pops
From the Album: Italy - The Pride and Passion
Funiculi, Funicula by Richard Hayman & The Manhattan Pops
From the Album: Italy - The Pride and Passion
La Donna è Mobile by Three Mo' Tenors
From the Album: Three Mo' Tenors
What are your favorite Italian songs?
Here are a few of our favorites:
O Solo Mio by Tony Dino
From the Album: Tony Dino Sings Italian
Nessun dorma by Luciano Pavarotti;Gianfranco Masini
From the Album: Puccini's Greatest Hit - The Ultimate Nessun Dorma
L'arlesiana / Act 2 - E la solita storia by José Carreras
From the Album: Masters of the Voice - Tenor
Torna a Surriento by Luciano Pavarotti
From the Album: The Three Tenors - In Concert - Rome 1990
Un Cuore Solo (Two Have But One Heart) by Tomasa Giovanni
From the Album: Mama Mia - Italian Folk Songs
Bella Notte by Bill Thompson
From the Album: Lady and The Tramp and Friends (who doesn't like this Disney classic)
Waltz of Love by Angelo Di Pippo
From the Album: Waltz Across The World
La Mattinata by Tomasa Giovanni
From the Album: Mama Mia - Italian Folk Songs
Santa Lucia by Tomasa Giovanni
From the Album: Mama Mia - Italian Folk Songs
Italian Festa by Richard Hayman & The Manhattan Pops
From the Album: Italy - The Pride and Passion
Funiculi, Funicula by Richard Hayman & The Manhattan Pops
From the Album: Italy - The Pride and Passion
La Donna è Mobile by Three Mo' Tenors
From the Album: Three Mo' Tenors
What are your favorite Italian songs?
Tuesday, July 27, 2010
Itailian Lite
For a more healthy version of yesterday's menu try substituing the pasta for whole wheat angel hair pasta, as seen here:
Now that we've got the obligatory "please eat healthy" stuff out of the way on to the decorating for an extra special, dare we say educational dining experience.
First lay a red table cloth on your table, then white placemats (no worries, there's no red sauce, remember) and green plates. Oh look, the Italian flag! (sort of). For the centerpiece a multi photo holder like this one filled with your favorite Italian images from the internet. Venice or Rome, Art or Architecture, the Alps or the Beach, maps or the flag, even random cultural facts. There is nothing wrong with giving your children a cultural lesson with dinner, and a very cheap tour when the expenses just don't line up to visit all the places you'd like to!
(Although we don't reccomend the serving size)
I've also used 1/2 a stick of butter before and it tastes the same just a little less creamy. I also tend to use chicken tenders instead of whole chicken breasts.
You can also skip the butter and the cheese on the asparagus, if you must.Now that we've got the obligatory "please eat healthy" stuff out of the way on to the decorating for an extra special, dare we say educational dining experience.
First lay a red table cloth on your table, then white placemats (no worries, there's no red sauce, remember) and green plates. Oh look, the Italian flag! (sort of). For the centerpiece a multi photo holder like this one filled with your favorite Italian images from the internet. Venice or Rome, Art or Architecture, the Alps or the Beach, maps or the flag, even random cultural facts. There is nothing wrong with giving your children a cultural lesson with dinner, and a very cheap tour when the expenses just don't line up to visit all the places you'd like to!
Monday, July 26, 2010
Italia
Italy - Home of olive oil and pasta, wine and gelato, ruins and renaissance masterpieces. We could spend years going into the culinary offerings of the Italians (but that, my friends, is for another post ... or 50) The traditional Itailian dinner consists of the antipasto (appetizer), a pasta dish, a meat/fish dish, salad, cheese, and fruit and takes hours to eat as they relax and sip wine with each course. We've prepared a menu a little different considering we don't usually spend more than 30 minutes at the dinner table: Lemon Parmesan Chicken, Asparagus Parmesan, bread sticks, paired with a nice white grape juice (hey we don't drink so if you want a wine suggestion you'll have to consult someone else). For dessert: Gelato or Italian Lemon Creme Cake.
Lemon Parmesan Chicken
Ingredients
Chicken:
6 skinless, boneless chicken breasts
3 eggs
2 cups grated parmesan-romano cheese* (I use the pre-grated 3 Italian cheese mix)
2 1/2 cups Italian seasoned fine dry bread crumbs*
2 lemons, zested, then juiced
2 tbsp. olive oil
Pasta:
1 stick butter
1 16 oz. box penne pasta
1 tsp. salt
1 tbl. extra virgin olive oil
1/4 cup chopped fresh flat leaf parsley
3 tbsp. fresh chopped basil
1 tbsp. thyme leaves
4 cloves garlic, chopped
Directions
Prepare three bowls large enough so you can bread chicken breasts. Add eggs and lemon juice to one of the bowls. Whisk. Add cheese and lemon zest to another bowl. Mix. Add bread crumbs to the last bowl. Take a chicken breast and dip it the egg mixture, cheese mixture then bread crumbs. Place on a plate. Preheat oven to 375. Heat nonstick skillet to medium heat. Add 1 tbsp. of the olive oil. Cook 3 chicken breasts at a time, adding the second tablespoon oil for the remaining 3. Brown on each side for 2 minutes, then place in baking pan. Bake chicken breasts for 30 minutes. Bring large pot of water to boil. Add remaining olive oil, pasta and salt. Boil for as long as on box. Drain. Add stick of butter and garlic; let butter melt. Add parsley, thyme and basil. Cover and set aside, if necessary, until chicken is done.
*I usually don't measure these ingredients and just pour them out as needed a paper plate to not waste them.
Asparagus Parmesan
Ingredients:
4 tbsp melted butter
4 tbsp extra virgin olive oil
2 lbs asparagus
1 cup grated Ramano cheese
salt and pepper to taste
juice of 1/2 a lemon
Directions:
Preheat oven to 450d. wash each stalk of asparagus well and snap off the bottom part of the stalk. Steam upper tender shoots for 5 minutes, or until nearly done. test with a fork.
Pour butter and oil into a casserole dish and lay asparagus on top. Sprinkle with cheese and salt and pepper.
Bake uncovered for about 5 minutes or until cheese melts. Serve hot, sprinkled with lemon juice.
Bread stick (Olive Garden Style)
1 1/3 cups of water
4 tsp soft butter
4 cups of flour
2 Tbsp sugar
2 tsp salt
2 tsp yeast
Combine the ingredients in mixer andl mixed throughly. Roll out bread stick shapes. Cover and let rise for 45 min. Brush butter on tops (saving some butter for later) and sprinkle with Kosher salt. Bake at 400 degrees for 15 minutes. Brush with butter again and sprinkle with 1 teaspoon of garlic salt.
Gelato
Buy at your local gourmet grocery store.
Italian Lemon Creme Cake (from "mecookin"-Home Talk Entertainment Forums)
FOR THE CAKE:
1 18.25-ounce box Betty Crocker white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
I added 1 tsp. lemon zest to the cake.
FOR THE LEMON CREAM FILLING:
1 (8 ounce) pkg cream cheese, softened (could use mascarpone instead of cream cheese)
2 cups powdered sugar
4 teaspoon lemon juice (fresh squeezed)
1 cup heavy (whipping) cream
FOR THE VANILLA CRUMB TOPPING:
1/2 cup all purpose flour
1/2 cup powdered sugar
1/4 cup cold butter
1/2 teaspoon vanilla extract
FOR THE GARNISH:
powdered sugar
Preheat oven to 350 degrees F. Grease a 10-inch cake pan or springform pan
Make white cake following the directions on the box. Pour the batter into prepared pan.Bake at 350 degrees for 40 to 45 minutes. Allow cake to cool completely when it comes out of the oven.
Make lemon cream filling by mixing cream cheese and powdered sugar in a medium bowl with an electric mixer until smooth. Mix in lemon juice.
Whip cream in a large bowl with an electric mixer on high speed until it forms stiff peaks. Combine cream cheese mixture with whipped cream. Stir by hand until blended.
Make crumb topping by combining flour and powdered sugar in a medium bowl. Add butter and dribble in the vanilla extract. Use your hands to mix cold butter into the flour and sugar. Break butter into smaller and smaller pieces as you incorporate it into the dry ingredients. Be sure not to press the mixture together. You want to end up with a very crumbly consistency with pieces no bigger than a pea. (If you have trouble making small crumbs, pop the bowl into your fridge for a few minutes.) Chill this crumb topping until you are ready to use it.
When the cake is cool, slice it in half through the middle and remove the top. Spread all but 1/2 cup of the lemon cream mixture onto the bottom half of the cake, then carefully replace the top half of the cake.
Spread the remaining 1/2 cup of cream filling over the top and sides of the cake. Sprinkle the crumb topping on top of the cake and press it onto the sides all the way around the cake.
Now chill the cake for at least 3 hours before you serve it. When you are ready to dig in, slice the cake into 12 slices. Serve each slice topped with powdered sugar tapped through a strainer.
Servings: 12
Enjoy!
Lemon Parmesan Chicken
Ingredients
Chicken:
6 skinless, boneless chicken breasts
3 eggs
2 cups grated parmesan-romano cheese* (I use the pre-grated 3 Italian cheese mix)
2 1/2 cups Italian seasoned fine dry bread crumbs*
2 lemons, zested, then juiced
2 tbsp. olive oil
Pasta:
1 stick butter
1 16 oz. box penne pasta
1 tsp. salt
1 tbl. extra virgin olive oil
1/4 cup chopped fresh flat leaf parsley
3 tbsp. fresh chopped basil
1 tbsp. thyme leaves
4 cloves garlic, chopped
Directions
Prepare three bowls large enough so you can bread chicken breasts. Add eggs and lemon juice to one of the bowls. Whisk. Add cheese and lemon zest to another bowl. Mix. Add bread crumbs to the last bowl. Take a chicken breast and dip it the egg mixture, cheese mixture then bread crumbs. Place on a plate. Preheat oven to 375. Heat nonstick skillet to medium heat. Add 1 tbsp. of the olive oil. Cook 3 chicken breasts at a time, adding the second tablespoon oil for the remaining 3. Brown on each side for 2 minutes, then place in baking pan. Bake chicken breasts for 30 minutes. Bring large pot of water to boil. Add remaining olive oil, pasta and salt. Boil for as long as on box. Drain. Add stick of butter and garlic; let butter melt. Add parsley, thyme and basil. Cover and set aside, if necessary, until chicken is done.
*I usually don't measure these ingredients and just pour them out as needed a paper plate to not waste them.
Asparagus Parmesan
Ingredients:
4 tbsp melted butter
4 tbsp extra virgin olive oil
2 lbs asparagus
1 cup grated Ramano cheese
salt and pepper to taste
juice of 1/2 a lemon
Directions:
Preheat oven to 450d. wash each stalk of asparagus well and snap off the bottom part of the stalk. Steam upper tender shoots for 5 minutes, or until nearly done. test with a fork.
Pour butter and oil into a casserole dish and lay asparagus on top. Sprinkle with cheese and salt and pepper.
Bake uncovered for about 5 minutes or until cheese melts. Serve hot, sprinkled with lemon juice.
Bread stick (Olive Garden Style)
1 1/3 cups of water
4 tsp soft butter
4 cups of flour
2 Tbsp sugar
2 tsp salt
2 tsp yeast
Combine the ingredients in mixer andl mixed throughly. Roll out bread stick shapes. Cover and let rise for 45 min. Brush butter on tops (saving some butter for later) and sprinkle with Kosher salt. Bake at 400 degrees for 15 minutes. Brush with butter again and sprinkle with 1 teaspoon of garlic salt.
Gelato
Buy at your local gourmet grocery store.
Italian Lemon Creme Cake (from "mecookin"-Home Talk Entertainment Forums)
FOR THE CAKE:
1 18.25-ounce box Betty Crocker white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
I added 1 tsp. lemon zest to the cake.
FOR THE LEMON CREAM FILLING:
1 (8 ounce) pkg cream cheese, softened (could use mascarpone instead of cream cheese)
2 cups powdered sugar
4 teaspoon lemon juice (fresh squeezed)
1 cup heavy (whipping) cream
FOR THE VANILLA CRUMB TOPPING:
1/2 cup all purpose flour
1/2 cup powdered sugar
1/4 cup cold butter
1/2 teaspoon vanilla extract
FOR THE GARNISH:
powdered sugar
Preheat oven to 350 degrees F. Grease a 10-inch cake pan or springform pan
Make white cake following the directions on the box. Pour the batter into prepared pan.Bake at 350 degrees for 40 to 45 minutes. Allow cake to cool completely when it comes out of the oven.
Make lemon cream filling by mixing cream cheese and powdered sugar in a medium bowl with an electric mixer until smooth. Mix in lemon juice.
Whip cream in a large bowl with an electric mixer on high speed until it forms stiff peaks. Combine cream cheese mixture with whipped cream. Stir by hand until blended.
Make crumb topping by combining flour and powdered sugar in a medium bowl. Add butter and dribble in the vanilla extract. Use your hands to mix cold butter into the flour and sugar. Break butter into smaller and smaller pieces as you incorporate it into the dry ingredients. Be sure not to press the mixture together. You want to end up with a very crumbly consistency with pieces no bigger than a pea. (If you have trouble making small crumbs, pop the bowl into your fridge for a few minutes.) Chill this crumb topping until you are ready to use it.
When the cake is cool, slice it in half through the middle and remove the top. Spread all but 1/2 cup of the lemon cream mixture onto the bottom half of the cake, then carefully replace the top half of the cake.
Spread the remaining 1/2 cup of cream filling over the top and sides of the cake. Sprinkle the crumb topping on top of the cake and press it onto the sides all the way around the cake.
Now chill the cake for at least 3 hours before you serve it. When you are ready to dig in, slice the cake into 12 slices. Serve each slice topped with powdered sugar tapped through a strainer.
Servings: 12
Enjoy!
Friday, July 23, 2010
Tip of the Week: Getting more pleasure from the Mini-Dessert
We've all done it ... said we'll just have one scoop of ice cream, one sliver of pie, or one tiny piece of cake; and been left completely unsatisfied when it is gone in 2 bites! And then taken just one more scoop, sliver, piece. Or we've looked in the bowl when scooping the ice cream and thought that one scoop looked lonely so we have to add another.
What's a person to do? Smaller bowls help with the ice cream looking lonely but still it's gone in a jiffy and leaves you wanting more. The solution is as close as the nearest baby aisle, (yes, you read that right, the baby aisle) more specifically a baby spoon! With an adult spoon taking small bites and prolonging the sweet experience is sometimes difficult. The forced smaller bites of the baby spoon make for extended eating pleasure, thus a more satisfied feeling when limiting your dessert intake.
What's a person to do? Smaller bowls help with the ice cream looking lonely but still it's gone in a jiffy and leaves you wanting more. The solution is as close as the nearest baby aisle, (yes, you read that right, the baby aisle) more specifically a baby spoon! With an adult spoon taking small bites and prolonging the sweet experience is sometimes difficult. The forced smaller bites of the baby spoon make for extended eating pleasure, thus a more satisfied feeling when limiting your dessert intake.
Wednesday, July 21, 2010
Morning Music
When contemplating what to play along with our breakfast - I mean dinner - I realized what could go better then saturday morning cartoons! Now if your kids are like me playing a dvd of cartoons in the background is not a good idea, you'll never be able to pull their eyes away from the tv long enough to engaged them in a debate as to which cartoon is better (by the way Scooby's the best followed closely by the Smurfs! - do your kids even know about the Smurfs?) So instead compile a playlist of cartoon soundtracks.
Here's a few to get you started:
Saturday Morning Cartoons' Greatest Hits
The Carl Stalling Project: Music From Warner Bros. Cartoons, 1936-1958
Saturday Morning Cartoon Favorites
Smurfs
Scooby Doo
Looney Tunes (The Best of All the Looney Tunes)
Here's a few to get you started:
Saturday Morning Cartoons' Greatest Hits
The Carl Stalling Project: Music From Warner Bros. Cartoons, 1936-1958
Saturday Morning Cartoon Favorites
Smurfs
Scooby Doo
Looney Tunes (The Best of All the Looney Tunes)
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