Dec 082014
 

Baklava (a Greek dessert pastry)
Cuisine: Greek
 
Ingredients
  • For the Baklava:
  • 1 pound pistachios and/or walnuts, coarsely ground, plus more for garnish
  • ½ teaspoon ground cinnamon, or to taste
  • 1 cup ground zwieback crackers or breadcrumbs
  • 4 sticks unsalted butter, melted
  • 16 sheets phyllo dough (thawed, if frozen), cut in half
  • For the Syrup:
  • 3 cups sugar
  • 1 6 -to-8-ounce jar honey
  • 1 to 2 tablespoons fresh lemon juice
Instructions
  1. Position a rack in the lower third of the oven; preheat to 350 degrees F.
  2. Combine the nuts, cinnamon and ground crackers in a bowl.
  3. Brush a 9-by-13-inch baking dish with some of the butter.
  4. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel).
  5. Sprinkle a quarter of the nut mixture over the dough.
  6. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture.
  7. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.
  8. Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter.
  9. Cut into the baklava to make strips, about 1½ inches wide.
  10. Then make diagonal slices, about 1½ inches apart, to create a diamond pattern.
  11. Bake until golden, about 1 hour.
  12. Meanwhile, make the syrup: Bring the sugar, honey and 1½ cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes.
  13. Add the lemon juice and boil 2 more minutes, then let cool slightly.
  14. Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts.

 

Dec 082014
 

Lussekatter ( St. Lucia Buns)
Cuisine: Swedish
Cook time: 
Total time: 
 
Ingredients
  • Ingredients:
  • 8 tablespoons (1 stick) unsalted butter
  • 1-1/3 cups milk
  • 1 teaspoon saffron threads, chopped fine and soaked in a few drops of water
  • 1 tablespoon active dry yeast
  • ⅔ cup sugar
  • ½ teaspoon salt
  • 2 eggs, divided use
  • 4 cups unbleached flour + flour for kneading
  • Raisins for garnish
Instructions
  1. Melt butter in a small saucepan set over medium heat.
  2. Add milk and saffron and heat until just until warm.
  3. Pour into bowl of an electric stand mixer.
  4. Sprinkle yeast over milk and let it sit for 5 minutes.
  5. Add sugar, salt, 1 egg and 2 cups flour.
  6. Beat with paddle attachment until smooth and well combine, about 2 minutes on medium speed.
  7. Add final 2 cups of flour.
  8. Using dough hook, beat until mixture is smooth and begins to climb beater.
  9. Transfer dough to a lightly floured surface and knead until perfectly smooth.
  10. This dough has a wonderful velvety texture to it.
  11. Place in a greased bowl, turn once to coat all surfaces, and let rise, covered, in a warm place until doubled in bulk, about 1 hour.
  12. Line a baking sheet with parchment paper.
  13. Preheat oven to 400 degrees F. Punch dough down, roll into a cylinder 36 inches long.
  14. Cut 18 2-inch pieces from cylinder.
  15. Roll each piece into a 10-inch rope.
  16. Form each piece into an S, spiraling ends to form a figure eight.
  17. Transfer pieces to to prepared baking sheet.
  18. Let rise, covered, until doubled in size, about 45 minutes.
  19. Brush buns with reserved egg.
  20. Tuck raisins into spirals at each end of figure eight.
  21. Bake for 15 minutes, or until golden brown. Yield: 18 buns.

 

Dec 082014
 

Buche de Noel (Yule Log)
Cuisine: French
 
Ingredients
  • For the Cake:
  • 4 large eggs, separated and at room temperature
  • ¾ cup sugar
  • ¾ cup cake flour, sifted
  • 2 once butter, melted and cooled slightly
  • cocoa powder
Instructions
  1. Preheat the oven 350 F.
  2. Grease a jelly roll pan (17 by 12 inches) and line the bottom with parchment paper.
  3. Grease the parchment paper and flour the bottom and sides of the pan, knocking out the excess.
  4. We first need to make a meringue. In the bowl of an electric mixer fitted with whip attachment, beat the egg whites on low, gradually add the sugar and raise the speed to high, beat for about 5 minutes or until stiff peaks form.
  5. In a separate bowl, beat the egg yolks and using a rubber spatula, carefully fold them into the meringue.
  6. Fold the cake flour into the meringue and last fold the cooled melted butter.
  7. Carefully pour the batter into the prepared pan, smoothing it out into an even layer.
  8. Bake the cake for 5 minutes, rotate the pan and continue to bake for another 7 minutes or until the center springs back when lightly touched.
  9. While the cake is baking, place a clean kitchen towel on a work surface.
  10. Place coco power in a sieve and generously dust the kitchen towel evenly.
  11. When the cake is done, immediately flip it into the prepare kitchen towel.
  12. Remove the pan and gently peel off the parchment paper.
  13. Carefully start rolling the cake from the long end into a tight spiral.
  14. Keep the cake rolled until it's completely cooled and really to be filled.

 

 

Buche de Noel (Yule Log) Buttercream
Cuisine: French
 
Ingredients
  • Dulce de leche Buttercream: ( Buche de Noel)
  • 1 sticks of butter, softened
  • 8oz cream cheese, softened
  • ½ cup dulce de leche
  • 1½ cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
Instructions
  1. In a mixer fitted with a paddle attachment, whip the butter and cream cheese together until creamed.
  2. Add the dulce the leche and mix until smooth.
  3. Gradually add powdered sugar to the mixture.
  4. Scrape down the sides of the bowl.
  5. Add the vanilla and salt and mix for 3 minutes more.
  6. To assemble:
  7. Gently unfold the cake and using an offset spatula, lightly coat the surface of the cake with a thin layer of butter cream.
  8. With the help of the kitchen towel, carefully re-roll the cake into a tight roll.
  9. Transfer the cake to a serving platter before continue with the decoration.
  10. Using a serrated knife, cut 1 inch off one of the ends of the log and place the end piece cut side up on top of the log ("glue" it to the log with some butter cream) to resemble cut brunch.
  11. Using the offset spatula, cover the entire log including the ends with butter cream.
  12. With the help of a fork, score the log in long even lines to resemble tree bark.
  13. Decorate the cake with mushrooms meringues (this is the fun part so enjoy it!) and last but not least, let it snow!! Dust the cake with confectioners' sugar!!

 
Buche de Noel (Yule Log) Mushrooms
Cuisine: French
 
Ingredients
  • For the mushroom meringue:
  • 3 large egg whites
  • ½ tsp lemon juice
  • 9 tbsp granulated sugar
  • ½ tsp vanilla
  • chocolate frosting
Instructions
  1. Preheat the oven 200 F.
  2. Line a large baking sheet with parchment paper, set aside.
  3. Beat the egg whites with lemon juice until stiff peaks form.
  4. Add the sugar one tablespoon at the time mixing well after each addition.
  5. Mix until whites are stiff and glossy.
  6. Beat in vanilla.
  7. Transfer mixture to large pastry bag fitted with ½-inch plain pastry tip.
  8. For the mushroom caps: Pipe domes, 1 to 2 inches in diameter, onto prepared baking sheets, and flatten the tips with your fingers.
  9. Pipe stems onto baking sheets.
  10. Bake for 1 hour in the preheated oven or until dry.
  11. To assemble, spread bottoms of caps with a thin layer of chocolate frosting, carefully insert stem.
  12. With your fingers, rub some chocolate frosting on top of each mushroom cap.

Apr 252012
 

It is difficult to get everyone in my family to agree on a favorite but this one makes the cut. It is one of the most requested recipes in our house. I know it says bowl but I serve it on a plate. My hubby has to have oriental coleslaw with it or he does not consider it complete.  It may not be authentic but it is delicious!

Ingredients

  • 2 green onions
  • 1 lb. skirt steak
  • 2 garlic cloves, pressed
  • 3 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 1 tsp. pepper
  • 1 tbsp. sugar
  • 1 tsp. vegetable oil
  • 1 c. uncooked jasmine rice
  • 2 medium carrots
  • Green beans or bean sprouts

Directions

Thinly slice green onions, place in bowl. Cut steak crosswise into 2 in. pieces. Slice into thin strips, cutting against the grain; add to bowl. Press garlic over beef. Add soy sauce, sesame oil, pepper and sugar; mix well. Cover and refrigerate. As beef marinates, make rice. Meanwhile, peel carrots to make long ribbons. Place in ice water. To finish steak, add vegetable oil to 12 in. skillet; heat over med-high 3 min. Add beef in single layer and cook undisturbed until brown. Stir in carrots and green beans or bean sprouts; cook until your desired doneness . Remove from heat. To serve, divide rice among bowls and top with beef and veggies.

 

Jan 032012
 

Pasta and Chicken are always a favorite at my house, and this dish is no exception. The fresh tastes of the tomatoes and basil come through. Using a store bought chicken broth makes this recipe ideal for the beginner cook; however, for an even better flavor, you might try making your own broth by simmering a whole chicken.

CQ- Chicken Penne Al-fresco

Ingredients:
4 Garlic cloves, peeled
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta
3 cups chicken broth
3/4 cup dry white wine such as Chardonnay
1/2 tsp each salt and coarsely ground black pepper
1 1/4 cups lightly packed fresh basil leaves, divided
1 oz Parmesan cheese, grated (about 1/4 cup packed)
2 cups diced grilled chicken breasts
Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)
Directions:

Spray baker with olive oil spritzer. Slice or press garlic into baker  Add tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes. Add pasta, broth, wine, salt and black pepper.
Return baker to microwave; cover and microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes. Meanwhile, coarsely chop basil. Reserve 2 tbsp for garnish. Grate cheese.
Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to baker ; mix well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese and black pepper, if desired.

Yield: 8 servings

Nutrients per serving: Light (about 1 cup): Calories 240, Total Fat 2.5 g, Saturated Fat .5 g, Cholesterol 25 mg, Carbohydrate 35 g, Protein 17 g, Sodium 450 mg, Fiber 2 g

Cook’s Tips: An additional 3/4 cup chicken broth can be substituted for the wine, if desired.

Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the mezze penne pasta.

To grill chicken in a Grill Pan, season 2 chicken breasts, about 6 oz each, with salt and black pepper. Heat Grill Pan over medium-high heat 5 minutes. Spray pan with oil. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over; cook 4-6 minutes or until center of chicken is no longer pink and Digital Pocket Thermometer registers 170°F.

Another favorite chicken recipe of mine is Chicken Bourguignon with White Wine

Oct 312011
 

 Ingredients

2 packs Grand Biscuits
1 ½ – 2 lbs ground beef, sirloin or turkey
1 package taco seasoning mix
1 6 oz can tomato paste
1 package – 16 oz. shredded taco/Mexican cheese (at least Monterey jack and cheddar)
2 tblsp Onion
2 tblsp Green Pepper
6 oz water

 

Directions

Preheat oven to 400 degrees, place biscuits together in deep dish
baker or large pie pan (this might make 2, if using regular sized pie
plates), press biscuits together gently or roll together to form a pie
crust

Meanwhile, in a large skillet sauté ground meat, onion and green
pepper for approximately 5 minutes until meat is no longer pink. Drain
grease and then add tomato paste, water (fill tomato paste can), taco
seasoning mix, cook together for 2 – 3 minutes, spoon meat mixture on
top of crust, cover with cheese and bake at 400 for 15 minutes.

Quick and Easy Garbanzo Madness

 Easy Recipes, Entrée, International Recipes, My Favorites, Top Recipes  Comments Off on Quick and Easy Garbanzo Madness
Oct 312011
 

Ingredients
•       12 ounces chorizo, cut into coins and then halved
•       12 ounces ham, cut into cubes
•       2 tablespoons regular olive oil
•       2 (15-ounce) cans garbanzo beans (chickpeas)
•       Salt and pepper
•       Chopped fresh cilantro, to serve, optional
The Best Part Ingredients:
•       2 cups fresh cilantro chopped finely, firmly packed (about 2 bunches)
•       3-6 cloves of garlic
•       2 tablespoons chopped onion
•       1/2 cup olive oil
•       1 tablespoon lime juice (optional)
•       Kosher salt and red pepper flakes to taste

 

Warm the olive oil in a thick-bottomed skillet (I prefer a stir-fry) on a medium heat add chorizo and ham and sauté for 10 minutes. I like mine a little crispy so yours may take less time. Add the Garbanzo beans and cook for another 10 minutes. Don’t forget to add the cilantro paste. The garlic is not cooked so be prepared for a little bit.

Sep 092011
 
Here is Poland Take 1 – the cabbage rolls are still to come. The chrusciki was strangely addictive. It really didn’t have a tremendous amount of flavor and yet it all disappeared within seconds. …I would compare it to an elephant ear the fair except with powdered sugar instead of cinnamon and sugar.Ingredients: 2 eggs at room temperature
4 egg yolks at room temperature
1/2 teaspoon salt
2 cups flour
1/2 cup confectioner’s sugar
1/4 cup softened butter
1 shot (1 1/2 ounces) of brandy, rum, brandy, or whiskey

vegetable shortening, canola oil or lard for frying

confectioner’s sugar for dusting

Instructions: Makes About 6 Dozen Cookies

In the bowl of an electric mixer with the whisk attachment, beateggs, egg yolks and salt until thick and lemon colored. Slowly beat in the powdered sugar, brandy and alcohol of choice.

Change to the dough hook attachment on the mixer. Slowly mix in 2 cups of flour. Use the dough hook to knead the dough for 3-5 minutes. The dough should be thick, almost like bread dough.

Rolling and Frying the Cookies
To roll the dough you will be working with small balls of dough. Keep the rest of the dough in the bowl, covered with a clean damp kitchen towel to keep it from drying out while you are working.

Take a piece of dough about the size of a baseball. On a floured surface, use a rolling pin to roll the dough out very thin — 1/8 of an inch at the most!

Take a sharp knife and cut the rolled out dough into strips about 2 inches wide. Then cut the other way on a diagonal to make pieces of dough that are about 2 inches by 4 inches (Photo 1).

Take your knife and cut a small slit (1 inch or less) in the center of each piece
To form the cookie, take one end and place it through the slit.
Very gently pull the end of the dough through the slit to form a bow shaped cookie

In a large pot or deep skillet heat about 3-4 inches of shortening, oil or lard until very hot. (You could alternatively use a deep fat fryer with clean oil.) Test the oil by putting in a small scrap of dough, it should sink to the bottom then immediately float to the top. When this happens your oil is ready.

Fry the cookies in small batches — depending on the size of your pot — no more than 6 at a time. Fry for about 30 seconds then use tongs to gently turn the cookies over. The cookies should just be barely golden brown. Drain on paper towels or on a wire rack set on a baking sheet. Dust liberally with confectioner’s sugar. Store cool cookies in an airtight container for a week or so.

By Cheri Sicard
Posted at FabulousFoods.com

Sep 082011
 
[singlepic id=1 w=320 h=240 float=left]1 1/4 cup butter Softened (the softening part is really important so don’t forget to do it like I did LOL)2 cups sugar

4 eggs, beaten

4 1/4 cups flour

1 teaspoon salt

4 teaspoons baking powder

1/2 teaspoon baking soda

8 bananas, mashed

1/2 cup unsalted peanuts, coarsely chopped (I chopped them way to fine – You know the food chopper is great for stress and well I forgot to stop – Should have had some wine first)

1/2 cup sugar for sprinkling

1 teaspoon ground cinnamon

 
In a large bowl, cream together the butter and sugar. Add the eggs a little at a time and beat to combine

In a separate bowl, stir together the flour, salt, baking powder, and baking soda.

Stir the flour mixture into the butter mixture alternately with the bananas and  peanuts

Pour the batter the 13 x 9 baker (lightly greased even if it is well seasoned – this is a sticky recipe)

Bake at 350 degrees for 30 minutes (mine was more like 45 and I have a pretty good oven) or until a wooden toothpick inserted in the center comes out clean

Sieve together the half cup sugar and cinnamon. Sprinkle the mixture over the top of the cake as soon as you remove it from the oven.

Allow to cool on cooling rack – Don’t rush to cut. It was late and we wanted a taste but it made a big mess cutting it too early.

Sep 082011
 
Stovies a simple but classic Scottish dish that you cannot live without if you are a true Scot which apparently I am because I will not longer be able to live without it. Basically stovies consists of tatties (potatoes for the non Scots out there), onions, and meat. The meat that was traditionally used in the old days was whatever you had leftover from your Sunday dinner, such as lamb, beef or mutton.Scottish Stovies are/is (it really isn't plural) amazing. The pot roast on Saturday was mediocre at best. I tried to rush it as I did not get home until 4 pm. You can not rush pot roast. Maybe that should be my tip of the week LOL. It was turned into this wonderful mouth watering tender, flavorful, I'm sure it's not illegal dish. The aroma was out of this world. It did not look like would have enough to fill up my two hungry men (well 1 man and 1 teenager). Seconds were not needed though. It is very satisfying. This was four thumbs up (there are only 4 of us or I would give it more). It is one of the simplest meals that I have ever made and one of the most scrumptious.  I linked a video on facebook Around The World With Food – http://www.facebook.com/group.php?gid=333008371450

 

 

Ingredients:

4 tablespoons butter or lard (I used butter –  REAL butter)

2 medium to large onions finely chopped

2 pounds potatoes (which should peeled and cut into slices of various sizes no need to be neat)

Carrots chopped

Leftover pot roast (I used 5 good size slices but whatever you have will work)

Salt and black pepper (generous amount – I did a half a palm full)

Beef stock and 1/2 cup or water or what I did was add
Jar of chicken gravy (I don't care for the beef flavored ones) with a packet of beef bullion mixed in and I added the water so that it could boil

Directions:

You will need a large heavy based pan with lid.

Put the butter into the pan and allow to become smoking hot and add the onions until translucent.

Add the sliced potatoes and carrots Cover the pot and cook for approximately 10 minutes, stirring regulary to prevent sticking.

Add the gravy, meat, salt & pepper and mix well. Again, cover the pot and cook SLOWLY until the thin potatoes are mushy and the thicker ones soft…approx. 30 – 60 minutes should be sufficient  Mine was 45 minutes. You should only stir it once or twice during this time – don't let out the flavors.

The dish can be garnished with parsley and served with oatcakes and a glass of milk.