CAKE
2 & 1/4 c unbleached flour
3 & 1/2 tsp baking powder
1/2 tsp sea salt
1/2 cup (8 TBS) unsalted butter, softened
1 & 1/2 c sugar
3 eggs, room temperature
2 tsp vanilla extract
1 & 1/4 c milk (I use 1%)
TRES LECHES
1 c whipping cream
1 - 14 oz can sweetened condensed milk
1/2 c milk (again, I used 1%)
2 TBS Bacardi white rum
TOPPING
Freshly whipped or canned whipped cream
Cinnamon
Preheat the oven to 350°F. Grease & flour 9x13 non-stick cake pan.
Blend together flour, baking powder, & salt in medium bowl; set aside.
In large mixing bowl, beat butter & sugar until light. Add eggs, one at a time, beating well after each addition. Add vanilla & blend until smooth.
Add 1/2 of the dry ingredients, mix until just incorporated, then 1/2 the milk, & repeat. Pour into prepared pan. Bake for 30 - 40 minutes until lightly browned & center tests clean. Remove to wire rack to cool 15 minutes.
While cake is cooling, whisk together all Tres Leches ingredients. When cake has cooled slightly, pierce evenly with long tined fork (about 1- 1 1/2 inches apart). Pour the milk mixture slowly & evenly over top of cake, covering completely. Allow cake to cool, refrigerate for at least 3 hours before serving.
Cut cake & serve individual pieces with whipped cream to top & cinnamon to sprinkle. If all cake will be used immediately, spread with whipped cream & sprinkle cinnamon lightly over the top before cutting & serving.
Monday, July 7, 2014
Friday, June 20, 2014
Thai Basil Cashew Chicken
2 TBS low sodium soy sauce
fresh juice of one lime
2 tsp honey
1 TBS corn starch
2 TBS olive oil
1.25 lb chicken breast, cubed
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 hot pepper (jalapeno, serrano or thai), minced
1/2 c roasted, unsalted cashews
1/4 c fresh Thai basil leaves
Combine soy sauce, lime juice, honey, and corn starch in small ceramic bowl, set aside.
Heat oil in Dutch oven or wok; add chicken & saute until no longer pink and any juice has cooked off. Add onion, garlic & peppers & saute until onion becomes translucent. Stir in cashews & cook until heated through (about 5 minutes), stirring frequently. Pour in sauce mixture, thoroughly combine; cook until thick & bubbly. Quickly stir in Thai basil leaves, cook briefly until wilted.
Serve over Jasmine rice.
fresh juice of one lime
2 tsp honey
1 TBS corn starch
2 TBS olive oil
1.25 lb chicken breast, cubed
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 hot pepper (jalapeno, serrano or thai), minced
1/2 c roasted, unsalted cashews
1/4 c fresh Thai basil leaves
Combine soy sauce, lime juice, honey, and corn starch in small ceramic bowl, set aside.
Heat oil in Dutch oven or wok; add chicken & saute until no longer pink and any juice has cooked off. Add onion, garlic & peppers & saute until onion becomes translucent. Stir in cashews & cook until heated through (about 5 minutes), stirring frequently. Pour in sauce mixture, thoroughly combine; cook until thick & bubbly. Quickly stir in Thai basil leaves, cook briefly until wilted.
Serve over Jasmine rice.
Monday, June 2, 2014
Perfect Pizza Sauce
2 TBS Extra Virgin Olive Oil
1 medium onion, minced
2 cloves garlic, minced
2 TBS minced Sun-dried Tomatoes, dried, not packed in olive oil
1/4 cup red wine
1 - 6 ounce can of tomato paste
1 cup water
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
3 TBS fresh basil leaves, chiffonade cut
Heat small (1.5 qt) heavy sauce pan over moderate heat. Add olive oil; when heated, add onion and garlic. Saute until onion begins to look transparent. Stir in sun-dried tomatoes; saute 3 minutes.
Pour in the wine, stir well to combine; simmer until reduced by half, stirring frequently.
Add tomato paste and whisk until well blended. Add 1/2 cup of water, whisking thoroughly. Continue to add the water until sauce reaches your desired thickness. Reduce heat to medium-low, simmer for 15 minutes. Season to taste with salt & pepper. Add fresh basil & stir until incorporated. Let cool for at least 20 minutes before using, or refrigerate until later.
Makes 1 cup of sauce, enough for the entire recipe of Perfect Pizza Dough.
1 medium onion, minced
2 cloves garlic, minced
2 TBS minced Sun-dried Tomatoes, dried, not packed in olive oil
1/4 cup red wine
1 - 6 ounce can of tomato paste
1 cup water
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
3 TBS fresh basil leaves, chiffonade cut
Heat small (1.5 qt) heavy sauce pan over moderate heat. Add olive oil; when heated, add onion and garlic. Saute until onion begins to look transparent. Stir in sun-dried tomatoes; saute 3 minutes.
Pour in the wine, stir well to combine; simmer until reduced by half, stirring frequently.
Add tomato paste and whisk until well blended. Add 1/2 cup of water, whisking thoroughly. Continue to add the water until sauce reaches your desired thickness. Reduce heat to medium-low, simmer for 15 minutes. Season to taste with salt & pepper. Add fresh basil & stir until incorporated. Let cool for at least 20 minutes before using, or refrigerate until later.
Makes 1 cup of sauce, enough for the entire recipe of Perfect Pizza Dough.
Sunday, March 16, 2014
Irish Whiskey Chocolate Syrup
2 1/4 c. granulated sugar
3/4 c. Ghirardelli Sweet Ground Cocoa
1 1/2 TBS flour
1/4 tsp sea salt
1 1/2 c. milk
2 TBS Jameson Irish Whiskey
Place sugar, cocoa, flour & salt in a medium saucepan, stir to blend. Add 1/2 c. of the milk, and whisk until a thick paste forms. Add the remaining milk and whisk until thoroughly combined. Put saucepan on medium heat & bring the mixture just to a boil, whisking often. When sauce boils, immediately reduce heat & simmer gently for 7 minutes, whisking often. Remove from heat, whisk in Jameson Irish Whiskey until well combined. Set aside to cool, stirring occasionally. Store in refrigerator until ready to use. Keeps up to 2 weeks.
3/4 c. Ghirardelli Sweet Ground Cocoa
1 1/2 TBS flour
1/4 tsp sea salt
1 1/2 c. milk
2 TBS Jameson Irish Whiskey
Place sugar, cocoa, flour & salt in a medium saucepan, stir to blend. Add 1/2 c. of the milk, and whisk until a thick paste forms. Add the remaining milk and whisk until thoroughly combined. Put saucepan on medium heat & bring the mixture just to a boil, whisking often. When sauce boils, immediately reduce heat & simmer gently for 7 minutes, whisking often. Remove from heat, whisk in Jameson Irish Whiskey until well combined. Set aside to cool, stirring occasionally. Store in refrigerator until ready to use. Keeps up to 2 weeks.
Luck O' the Irish Cheesecake
Layered Irish Cream & Guinness Cheesecake with a Chocolate Shortbread Crust and Jameson Chocolate Syrup
CRUST
6 TBS butter, softened
1 c. flour
1/3 c. light brown sugar, packed
1/3 c. Ghirardelli Sweet Ground Gocoa
FILLING
3 - 8oz packages of Neufchatel cream cheese, softened
1 c. plain non-fat Greek yogurt
3/4 c. granulated sugar
1/4 c. flour
3 large eggs
1/2 c. Irish Cream Liquor
2 TBS Ghirardelli Sweet Ground Cocoa
1/4 c. Guinness Stout
JAMESON CHOCOLATE SYRUP TOPPING
2 1/4 c. granulated sugar
3/4 c. Ghirardelli Sweet Ground Cocoa
1 1/2 TBS flour
1/4 tsp sea salt
1 1/2 c. milk
2 TBS Jameson Irish Whiskey
DIRECTIONS:
Preheat oven to 325. Place one rack on bottom level, one in center. Lightly butter the bottom & sides of a 9-in. springform pan. Place on a double thickness square of heavy-duty foil. Securely wrap foil around bottom & sides (about 1/4 inch up) of pan.
In a small bowl, soften butter (do NOT melt); add the flour, brown sugar and cocoa; mix with fork until crumbly. Gently press onto the bottom of prepared springform pan. Bake in preheated oven for 12-14 minutes. Remove from oven & set to cool slightly on wire rack.
Pour water into an 8-inch metal pie pan until half full. Place on bottom rack of oven after baked crust is removed. (This will keep the cheesecake from cracking when it bakes.)
WHILE CRUST BAKES:
In a large electric mixing bowl, beat cream cheese and yogurt on medium speed until smooth & creamy. Add sugar & flour, beat until well combined & smooth. Add eggs one at a time; beating on low speed of mixer until well blended.
Remove 1 & 3/4 c. batter to a small mixing bowl; set aside.
Add Irish Cream to remaining batter & beat until even consistency.
To reserved batter, gently whisk in 2 TBS cocoa until evenly incorporated. Slowly pour in Guinness & whisk gently until evenly combined. Batter will be thinner than the Irish Cream batter.
Gently pour Irish Cream batter evenly over warm crust; do not attempt to spread. Slowly pour Guinness batter over Irish Cream layer, starting in center, allowing batter to spread evenly. Smooth very gently with the back of a spoon if necessary to make batter reach the sides.
Place cheesecake pan on center rack of oven. Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears evenly dull. The top of the cheesecake should be at an even height & turning just lightly golden around the edges.
Remove cheesecake from oven & set on a wire rack to cool. Loosen sides from pan with a knife; cool 1-1/2 hours.
Refrigerate several hours or overnight until cheesecake is well chilled, allowing flavors to develop.
Make syrup while the cheesecake cools:
Place sugar, cocoa, flour & salt in a medium saucepan, stir to blend. Add 1/2 c. of the milk, and whisk until a thick paste forms. Add the remaining milk and whisk until thoroughly combined. Put saucepan on medium heat & bring the mixture just to a boil, whisking often. When sauce boils, immediately reduce heat & simmer gently for 7 minutes, whisking often. Remove from heat, whisk in Jameson Irish Whiskey until well combined. Set aside to cool, stirring occasionally. Store in refrigerator until ready to use. Keeps up to 2 weeks.
Carefully remove sides of springform pan. Serve with Jameson Chocolate Syrup.
CRUST
6 TBS butter, softened
1 c. flour
1/3 c. light brown sugar, packed
1/3 c. Ghirardelli Sweet Ground Gocoa
FILLING
3 - 8oz packages of Neufchatel cream cheese, softened
1 c. plain non-fat Greek yogurt
3/4 c. granulated sugar
1/4 c. flour
3 large eggs
1/2 c. Irish Cream Liquor
2 TBS Ghirardelli Sweet Ground Cocoa
1/4 c. Guinness Stout
JAMESON CHOCOLATE SYRUP TOPPING
2 1/4 c. granulated sugar
3/4 c. Ghirardelli Sweet Ground Cocoa
1 1/2 TBS flour
1/4 tsp sea salt
1 1/2 c. milk
2 TBS Jameson Irish Whiskey
DIRECTIONS:
Preheat oven to 325. Place one rack on bottom level, one in center. Lightly butter the bottom & sides of a 9-in. springform pan. Place on a double thickness square of heavy-duty foil. Securely wrap foil around bottom & sides (about 1/4 inch up) of pan.
In a small bowl, soften butter (do NOT melt); add the flour, brown sugar and cocoa; mix with fork until crumbly. Gently press onto the bottom of prepared springform pan. Bake in preheated oven for 12-14 minutes. Remove from oven & set to cool slightly on wire rack.
Pour water into an 8-inch metal pie pan until half full. Place on bottom rack of oven after baked crust is removed. (This will keep the cheesecake from cracking when it bakes.)
WHILE CRUST BAKES:
In a large electric mixing bowl, beat cream cheese and yogurt on medium speed until smooth & creamy. Add sugar & flour, beat until well combined & smooth. Add eggs one at a time; beating on low speed of mixer until well blended.
Remove 1 & 3/4 c. batter to a small mixing bowl; set aside.
Add Irish Cream to remaining batter & beat until even consistency.
To reserved batter, gently whisk in 2 TBS cocoa until evenly incorporated. Slowly pour in Guinness & whisk gently until evenly combined. Batter will be thinner than the Irish Cream batter.
Gently pour Irish Cream batter evenly over warm crust; do not attempt to spread. Slowly pour Guinness batter over Irish Cream layer, starting in center, allowing batter to spread evenly. Smooth very gently with the back of a spoon if necessary to make batter reach the sides.
Place cheesecake pan on center rack of oven. Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears evenly dull. The top of the cheesecake should be at an even height & turning just lightly golden around the edges.
Remove cheesecake from oven & set on a wire rack to cool. Loosen sides from pan with a knife; cool 1-1/2 hours.
Refrigerate several hours or overnight until cheesecake is well chilled, allowing flavors to develop.
Make syrup while the cheesecake cools:
Place sugar, cocoa, flour & salt in a medium saucepan, stir to blend. Add 1/2 c. of the milk, and whisk until a thick paste forms. Add the remaining milk and whisk until thoroughly combined. Put saucepan on medium heat & bring the mixture just to a boil, whisking often. When sauce boils, immediately reduce heat & simmer gently for 7 minutes, whisking often. Remove from heat, whisk in Jameson Irish Whiskey until well combined. Set aside to cool, stirring occasionally. Store in refrigerator until ready to use. Keeps up to 2 weeks.
Carefully remove sides of springform pan. Serve with Jameson Chocolate Syrup.
Sunday, February 23, 2014
Blood Orange Cheesecake with Toasted Almond Shortbread Crust
CRUST
6 TBS butter, softened
1 c. flour
1/3 c. sugar
1/3 c. ground toasted almonds*
1/4 tsp. ground ginger
1 tsp. ground orange peel
FILLING
3 - 8oz packages of Neufchatel cream cheese, softened
8 oz plain non-fat Greek yogurt
3/4 c. granulated sugar
1/4 c. flour
1/4 c. fresh squeezed blood orange** juice
1 TBS fresh grated blood orange peel
1 tsp pure vanilla
4 large eggs
DIRECTIONS:
Preheat oven to 325. Place one rack on bottom level, one in center. Lightly butter the sides only of a 9-in. springform pan. Place on a double thickness square of heavy-duty foil. Securely wrap foil around bottom & sides (about 1/4 inch up) of pan.
In a small bowl, soften butter (do NOT melt); add the flour, sugar, ground almonds, ginger & orange peel; mix with fork until crumbly. Gently press onto the bottom of prepared springform pan. Bake in preheated oven for 12-14 minutes. Remove from oven & set to cool slightly on wire rack.
Pour water into an 8-inch metal pie pan until half full. Place on bottom rack of oven after baked crust is removed. (This will keep the cheesecake from cracking when it bakes.)
WHILE CRUST BAKES:
In a large electric mixing bowl, beat cream cheese and yogurt on medium speed until smooth. Add sugar, mixing until well blended. Add flour, blood orange juice, blood orange peel, and vanilla; beat until well combined & smooth. Add eggs one at a time; beating on low speed of mixer until well blended after each addition.
Gently spoon cheesecake batter over crust, spreading evenly.
Place cheesecake pan on center rack of oven. Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears evenly dull. The top of the cheesecake should be at an even height or just slightly lower in the center & turning just lightly golden around the edges.
Remove cheesecake from oven & set on a wire rack to cool. Loosen sides from pan with a knife; cool on rack for 1-1/2 hours.
Refrigerate several hours or overnight until cheesecake is well chilled. Carefully remove sides of springform pan, slice & serve.
*To toast almonds, place single layer of almonds in glass pie plate & place in oven as it is preheating. Roast for 6-10 minutes. Watch closely so they do not burn. Allow to cool, grind in food processor.
**One large fresh blood orange should yield more than enough fresh grated peel & juice.
6 TBS butter, softened
1 c. flour
1/3 c. sugar
1/3 c. ground toasted almonds*
1/4 tsp. ground ginger
1 tsp. ground orange peel
FILLING
3 - 8oz packages of Neufchatel cream cheese, softened
8 oz plain non-fat Greek yogurt
3/4 c. granulated sugar
1/4 c. flour
1/4 c. fresh squeezed blood orange** juice
1 TBS fresh grated blood orange peel
1 tsp pure vanilla
4 large eggs
DIRECTIONS:
Preheat oven to 325. Place one rack on bottom level, one in center. Lightly butter the sides only of a 9-in. springform pan. Place on a double thickness square of heavy-duty foil. Securely wrap foil around bottom & sides (about 1/4 inch up) of pan.
In a small bowl, soften butter (do NOT melt); add the flour, sugar, ground almonds, ginger & orange peel; mix with fork until crumbly. Gently press onto the bottom of prepared springform pan. Bake in preheated oven for 12-14 minutes. Remove from oven & set to cool slightly on wire rack.
Pour water into an 8-inch metal pie pan until half full. Place on bottom rack of oven after baked crust is removed. (This will keep the cheesecake from cracking when it bakes.)
WHILE CRUST BAKES:
In a large electric mixing bowl, beat cream cheese and yogurt on medium speed until smooth. Add sugar, mixing until well blended. Add flour, blood orange juice, blood orange peel, and vanilla; beat until well combined & smooth. Add eggs one at a time; beating on low speed of mixer until well blended after each addition.
Gently spoon cheesecake batter over crust, spreading evenly.
Place cheesecake pan on center rack of oven. Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears evenly dull. The top of the cheesecake should be at an even height or just slightly lower in the center & turning just lightly golden around the edges.
Remove cheesecake from oven & set on a wire rack to cool. Loosen sides from pan with a knife; cool on rack for 1-1/2 hours.
Refrigerate several hours or overnight until cheesecake is well chilled. Carefully remove sides of springform pan, slice & serve.
*To toast almonds, place single layer of almonds in glass pie plate & place in oven as it is preheating. Roast for 6-10 minutes. Watch closely so they do not burn. Allow to cool, grind in food processor.
**One large fresh blood orange should yield more than enough fresh grated peel & juice.
Monday, February 17, 2014
Basic Biscotti - The possibilities are endless!
1 cup (2 sticks) butter, softened
3/4 cup sugar
1 egg
1-1/2 tsp vanilla extract
2-1/2 c unbleached all-purpose flour
1/4 tsp baking powder
Preheat oven to 350. Jelly roll pan with parchment paper.
In large mixing bowl, cream butter & sugar until light. Beat in egg & vanilla until well blended.
In small bowl, combine flour & baking powder; add to butter mixture & mix on low speed until well blended. The dough should be soft but not sticky.
Divide dough into two equal portions. Form each portion into a "log" about 10 inches long & 2 inches wide. Place the logs side by side (lengthwise) about 3 inches apart on the prepared baking pan.
Bake 20-25 minutes or until the tops are lightly browned. Cool pan on wire rack for about 10 minutes. Using a serrated knife, cut each roll diagonally into 1/2 inch thick slices. Place slices upright on the cookie sheet about 1/2 inch apart and bake for 8-10 minutes. Remove slices & place on wire racks to cool.
Store in an airtight container at room temperature.
VARIATIONS:
ALMOND BISCOTTI
Substitute almond extract for vanilla, & add 3/4 c slivered almonds after dough is formed.
ANISE BISCOTTI
Substitute anise extract for vanilla.
AZTEC BISCOTTI
Decrease flour to 2 c, add 1/2 c Ghirardelli Sweet Ground Chocolate & Cocoa (or regular Dutch Process cocoa); add 1 tsp cinnamon, 1 tsp chipotle powder & 1/2 tsp orange peel with dry ingredients.
DOUBLE CHOCOLATE BISCOTTI
Decrease flour to 2 c, add 1/2 c Ghirardelli Sweet Ground Chocolate & Cocoa (or regular Dutch Process cocoa). When dough is formed, stir in 3/4 c mini semi sweet chocolate chips. Drizzle with extra melted chocolate when cool for "Triple" Chocolate Biscotti.
GINGERBREAD BISCOTTI
Decrease sugar to 1/2 c, add 2 TBS molasses when adding egg & vanilla. Add 1/2 tsp cinnamon, 1/2 tsp ground ginger & 1/4 tsp ground cloves when adding dry ingredients. Add additional 1/4 c flour is dough seems too sticky.
LIMONCELLO BISCOTTI
Substitute 1 TBS Limoncello for vanilla, increase flour to 2-3/4 c, add 1 TBS freshly grated lemon peel with the dry ingredients. When biscotti is cool, glaze with 1 c powdered sugar & 1-2 TBS Limoncello (stir together until all lumps disappear), adding more Limoncello to made "drippable" glaze.
SEA SALT CARAMEL BISCOTTI
Add 1 tsp ground sea salt when adding flour & baking powder. When dough is formed, stir in 3/4 c caramel bites (or unwrapped caramels snipped into pieces).
TURTLE BISCOTTI
When dough is formed, stir in 3/4 c caramel bites (or unwrapped caramels snipped into pieces) & 1/2 c chopped pecans. When biscotti is cool, drizzle with melted bittersweet chocolate.
WHITE CHOCOLATE MACADAMIA BISCOTTI
When dough is formed, stir in 3/4 c white chocolate chips & 1/2 c chopped macadamias. When biscotti is cool, drizzle with melted white chocolate.
3/4 cup sugar
1 egg
1-1/2 tsp vanilla extract
2-1/2 c unbleached all-purpose flour
1/4 tsp baking powder
Preheat oven to 350. Jelly roll pan with parchment paper.
In large mixing bowl, cream butter & sugar until light. Beat in egg & vanilla until well blended.
In small bowl, combine flour & baking powder; add to butter mixture & mix on low speed until well blended. The dough should be soft but not sticky.
Divide dough into two equal portions. Form each portion into a "log" about 10 inches long & 2 inches wide. Place the logs side by side (lengthwise) about 3 inches apart on the prepared baking pan.
Bake 20-25 minutes or until the tops are lightly browned. Cool pan on wire rack for about 10 minutes. Using a serrated knife, cut each roll diagonally into 1/2 inch thick slices. Place slices upright on the cookie sheet about 1/2 inch apart and bake for 8-10 minutes. Remove slices & place on wire racks to cool.
Store in an airtight container at room temperature.
VARIATIONS:
ALMOND BISCOTTI
Substitute almond extract for vanilla, & add 3/4 c slivered almonds after dough is formed.
ANISE BISCOTTI
Substitute anise extract for vanilla.
AZTEC BISCOTTI
Decrease flour to 2 c, add 1/2 c Ghirardelli Sweet Ground Chocolate & Cocoa (or regular Dutch Process cocoa); add 1 tsp cinnamon, 1 tsp chipotle powder & 1/2 tsp orange peel with dry ingredients.
DOUBLE CHOCOLATE BISCOTTI
Decrease flour to 2 c, add 1/2 c Ghirardelli Sweet Ground Chocolate & Cocoa (or regular Dutch Process cocoa). When dough is formed, stir in 3/4 c mini semi sweet chocolate chips. Drizzle with extra melted chocolate when cool for "Triple" Chocolate Biscotti.
GINGERBREAD BISCOTTI
Decrease sugar to 1/2 c, add 2 TBS molasses when adding egg & vanilla. Add 1/2 tsp cinnamon, 1/2 tsp ground ginger & 1/4 tsp ground cloves when adding dry ingredients. Add additional 1/4 c flour is dough seems too sticky.
LIMONCELLO BISCOTTI
Substitute 1 TBS Limoncello for vanilla, increase flour to 2-3/4 c, add 1 TBS freshly grated lemon peel with the dry ingredients. When biscotti is cool, glaze with 1 c powdered sugar & 1-2 TBS Limoncello (stir together until all lumps disappear), adding more Limoncello to made "drippable" glaze.
SEA SALT CARAMEL BISCOTTI
Add 1 tsp ground sea salt when adding flour & baking powder. When dough is formed, stir in 3/4 c caramel bites (or unwrapped caramels snipped into pieces).
TURTLE BISCOTTI
When dough is formed, stir in 3/4 c caramel bites (or unwrapped caramels snipped into pieces) & 1/2 c chopped pecans. When biscotti is cool, drizzle with melted bittersweet chocolate.
WHITE CHOCOLATE MACADAMIA BISCOTTI
When dough is formed, stir in 3/4 c white chocolate chips & 1/2 c chopped macadamias. When biscotti is cool, drizzle with melted white chocolate.
Tex-Mex Chicken Paella
2 TBS olive oil
1.5 lbs boneless, skinless chicken breast cut into large bite size pieces
3 TBS olive oil
1 large onion, diced
5 cloves garlic, minced
1 small red Bell pepper, diced
1 small green Bell pepper, diced
2 jalapeno peppers, chopped
1/4 c dry white wine
1 & 1/2 c. paella rice (or substitute medium grain white rice)
3 c. good quality chicken broth, warmed
1 tsp ancho chili powder
1 tsp chipotle powder
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp dried orange peel
1 c frozen corn
1 can reduced sodium black beans, rinsed well & drained thoroughly
Heat 2 TBS olive oil in heavy skillet. Add chicken pieces & cook until done & beginning to brown. Remove chicken to bowl & cover to keep warm.
Heat 3 TBS olive oil in paella pan or large Dutch oven. Add onion & saute for 5 minutes or until translucent. Add garlic & red pepper & continue to saute for an additional 3 minutes. Add wine & cook for 1 minute more; add rice & cook 5 minutes, stirring frequently so that rice does not stick. Pour in the chicken broth; add the chicken and seasonings. Stir to combine. Bring to light boil, add corn & beans, reduce heat. Cover & lightly simmer mixture over medium low heat for 15-18 minutes, or until all liquid is absorbed, stirring occasionally. Stir well before serving.
1.5 lbs boneless, skinless chicken breast cut into large bite size pieces
3 TBS olive oil
1 large onion, diced
5 cloves garlic, minced
1 small red Bell pepper, diced
1 small green Bell pepper, diced
2 jalapeno peppers, chopped
1/4 c dry white wine
1 & 1/2 c. paella rice (or substitute medium grain white rice)
3 c. good quality chicken broth, warmed
1 tsp ancho chili powder
1 tsp chipotle powder
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp dried orange peel
1 c frozen corn
1 can reduced sodium black beans, rinsed well & drained thoroughly
Heat 2 TBS olive oil in heavy skillet. Add chicken pieces & cook until done & beginning to brown. Remove chicken to bowl & cover to keep warm.
Heat 3 TBS olive oil in paella pan or large Dutch oven. Add onion & saute for 5 minutes or until translucent. Add garlic & red pepper & continue to saute for an additional 3 minutes. Add wine & cook for 1 minute more; add rice & cook 5 minutes, stirring frequently so that rice does not stick. Pour in the chicken broth; add the chicken and seasonings. Stir to combine. Bring to light boil, add corn & beans, reduce heat. Cover & lightly simmer mixture over medium low heat for 15-18 minutes, or until all liquid is absorbed, stirring occasionally. Stir well before serving.
Beef Ragout
3 TBS olive oil
2 lb sirloin tip roast
4-6 c. beef broth, warmed
1 c. hearty red wine
1 - 8 oz can tomato sauce
1 tsp thyme
1 tsp rosemary
1/2 tsp fresh ground peppercorns
1 large onion, quartered & sliced thin
5 cloves garlic, sliced
1 c. baby carrots, sliced into chunks
1 TBS coarse sea salt
Heat oil in large Dutch oven/cast iron pot; add roast & cook, turning often, until all sides are seared.
Pour warmed broth, wine & tomato sauce over roast; heat to boiling. Add onion & garlic. Reduce heat to simmer. Cover & simmer, stirring occasionally, for at least 2 hours. Add more broth if necessary to keep meat evenly covered. Add carrots & salt; simmer an additional 1/2 hour.
Remove roast from liquid. Shred (you should be able to just pull the meat apart) & return to pot. Simmer another 1/2 hour. Liquid should be thickened naturally; if it needs a little help, mash together 3 TBS softened butter & 2 TBS flour to make a buerre manie & stir into liquid until well blended. Heat an additional 10 minutes to thicken.
Serve over mashed potatoes.
2 lb sirloin tip roast
4-6 c. beef broth, warmed
1 c. hearty red wine
1 - 8 oz can tomato sauce
1 tsp thyme
1 tsp rosemary
1/2 tsp fresh ground peppercorns
1 large onion, quartered & sliced thin
5 cloves garlic, sliced
1 c. baby carrots, sliced into chunks
1 TBS coarse sea salt
Heat oil in large Dutch oven/cast iron pot; add roast & cook, turning often, until all sides are seared.
Pour warmed broth, wine & tomato sauce over roast; heat to boiling. Add onion & garlic. Reduce heat to simmer. Cover & simmer, stirring occasionally, for at least 2 hours. Add more broth if necessary to keep meat evenly covered. Add carrots & salt; simmer an additional 1/2 hour.
Remove roast from liquid. Shred (you should be able to just pull the meat apart) & return to pot. Simmer another 1/2 hour. Liquid should be thickened naturally; if it needs a little help, mash together 3 TBS softened butter & 2 TBS flour to make a buerre manie & stir into liquid until well blended. Heat an additional 10 minutes to thicken.
Serve over mashed potatoes.
Monday, January 6, 2014
Quick & Easy Chili
1.25 lbs ground sirloin (or extra lean ground beef)
1 large onion, diced (about 1 c)
3 cloves garlic, minced
1 large hot banana (Hungarian) pepper, seeded & chopped
1 - 2 jalapeno peppers, seeded & chopped
1 - 14.5 oz can petite diced tomatoes with liquid
1 - 15 oz can Hunt's Seasoned Diced Tomato Sauce for Chili
2 cans Bush's Best Chili Hot Beans
3/4 tsp cumin
3/4 tsp ground coriander
Heat Dutch Oven over medium high heat until hot; add ground meat & cook until evenly browned. Add onion & garlic; saute until onion just begins to become translucent. Add peppers & cook 2 minutes more.
Stir in tomatoes, tomato sauce, stir to combine. Add beans & seasonings.
Heat just until bubbles begin to rise to the surface, stirring occasionally. Reduce heat to low simmer. Cover & simmer for 45 minutes to 1 hour, stirring occasionally. Be careful not to scorch your chili.
Serve with shredded cheddar or Monterey Jack.
Monday, December 2, 2013
Salted Caramel Chocolate Mini Cupcakes
CUPCAKES
2 & 1/2 ounces unsweetened baking chocolate (2.5 blocks)
3/4 c. butter, softened
2 c. sugar
1 tsp. vanilla
2 eggs
2 & 1/4 c. unbleached flour
1 & 1/4 tsp. baking soda
1 & 1/3 c. water
SALTED CARAMEL
3/4 c. heavy cream (whipping cream)
4 TBS unsalted butter
2 tsp sea salt
1 c. sugar
1/4 c. water
CARAMEL FROSTING
6 TBS butter, softened
4 1/2 - 5 c. powdered sugar
4 TBS Ghirardelli Sweet Chocolate Cocoa powder
2 TBS reserved salted caramel
2 TBS whipping cream
1 tsp vanilla
Preheat oven to 350. Line 5 dozen mini cupcake molds with paper liners (or 24 full size).
Melt the chocolate in microwave. Cool slightly.
Cream butter, sugar & vanilla in large mixing bowl until light & fluffy. Add eggs & cooled chocolate; blend well. Mix flour & baking soda together in small bowl. Add dry ingredients alternately with water in two batches each.
Using spring-hinge melon baller, scoop 1 TBS of batter into each mini cup (should be 2/3 full). (For full size, fill liners 2/3 full, about 1/4 c.)
Bake mini cupcakes 8-10 minutes or until centers test clean. (Bake full size 18-20 minutes.) Remove from pans to wire rack & allow to cool completely.
While cupcakes bake, prepare caramel.
In small saucepan, combine butter cream & salt. Heat until butter melts completely, whisking to blend. Set aside.
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, do not stir. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Watch carefully, as syrup goes from amber to burned quickly!
Remove the sugar from the heat and carefully whisk in the butter cream mixture. The mixture will bubble. Whisk until completely combined. Transfer the caramel to a dish to cool; refrigerate until it becomes "spreadable", whisking occasionally.
Using tip of sharp knife, cut a small circle out of the center of each cupcake to make a "well" for the caramel, reserving the cutouts. Using cake decorating tool, "inject" caramel into the cupcake center, leveling off with the top of each cupcake. The caramel may settle into the cupcake. If it does, pop the reserved circles back into the cupcakes.
For frosting, stir reserved caramel into whipping cream. Whip butter in large bowl of electric mixer. Add about half of the powdered sugar & the Ghirardelli powder, beating well. Add the caramel whipping cream & the vanilla, whipping until combined. Add remaining powdered sugar, beating until smooth. Add more whipping cream as necessary until desired consistency is achieved. Pipe on to caramel filled cupcakes using cake decorating tool.
Chill at least 2 hours to allow flavors to develop.
2 & 1/2 ounces unsweetened baking chocolate (2.5 blocks)
3/4 c. butter, softened
2 c. sugar
1 tsp. vanilla
2 eggs
2 & 1/4 c. unbleached flour
1 & 1/4 tsp. baking soda
1 & 1/3 c. water
SALTED CARAMEL
3/4 c. heavy cream (whipping cream)
4 TBS unsalted butter
2 tsp sea salt
1 c. sugar
1/4 c. water
CARAMEL FROSTING
6 TBS butter, softened
4 1/2 - 5 c. powdered sugar
4 TBS Ghirardelli Sweet Chocolate Cocoa powder
2 TBS reserved salted caramel
2 TBS whipping cream
1 tsp vanilla
Preheat oven to 350. Line 5 dozen mini cupcake molds with paper liners (or 24 full size).
Melt the chocolate in microwave. Cool slightly.
Cream butter, sugar & vanilla in large mixing bowl until light & fluffy. Add eggs & cooled chocolate; blend well. Mix flour & baking soda together in small bowl. Add dry ingredients alternately with water in two batches each.
Using spring-hinge melon baller, scoop 1 TBS of batter into each mini cup (should be 2/3 full). (For full size, fill liners 2/3 full, about 1/4 c.)
Bake mini cupcakes 8-10 minutes or until centers test clean. (Bake full size 18-20 minutes.) Remove from pans to wire rack & allow to cool completely.
While cupcakes bake, prepare caramel.
In small saucepan, combine butter cream & salt. Heat until butter melts completely, whisking to blend. Set aside.
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, do not stir. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Watch carefully, as syrup goes from amber to burned quickly!
Remove the sugar from the heat and carefully whisk in the butter cream mixture. The mixture will bubble. Whisk until completely combined. Transfer the caramel to a dish to cool; refrigerate until it becomes "spreadable", whisking occasionally.
Using tip of sharp knife, cut a small circle out of the center of each cupcake to make a "well" for the caramel, reserving the cutouts. Using cake decorating tool, "inject" caramel into the cupcake center, leveling off with the top of each cupcake. The caramel may settle into the cupcake. If it does, pop the reserved circles back into the cupcakes.
For frosting, stir reserved caramel into whipping cream. Whip butter in large bowl of electric mixer. Add about half of the powdered sugar & the Ghirardelli powder, beating well. Add the caramel whipping cream & the vanilla, whipping until combined. Add remaining powdered sugar, beating until smooth. Add more whipping cream as necessary until desired consistency is achieved. Pipe on to caramel filled cupcakes using cake decorating tool.
Chill at least 2 hours to allow flavors to develop.
Vanilla Chai Mini Cupcakes
CUPCAKES
1 cup heavy cream (whipping cream)
seeds from 1 vanilla bean
3 cups AP flour
2 tsp baking powder
2 tsp Chai Spice Blend
½ tsp sea salt
1 cup unsalted butter, room temperature
2 cups sugar
4 eggs, room temperature
2 tsp vanilla extract
RUMCHATA GANACHE
1/2 c whipping cream
6 oz white chocolate chips
2 TBS Rumchata
CHAI FROSTING
6 TBS butter, softened
4 1/2 - 5 c. powdered sugar
2 tsp Chai Spice Blend
3-4 TBS milk
2 tsp vanilla
Preheat the oven to 350°F. Line 5 dozen mini cupcake molds with paper liners (or 24 full size).
Scrape vanilla seeds from pod into cream; set aside to infuse.
Blend together flour, baking soda, chai spice blend, & salt in medium bowl; set aside.
In large mixing bowl, beat butter & sugar until light. Add eggs, one at a time, beating well after each addition. Add vanilla & blend until smooth.
Add 1/3 of the blended dry ingredients, then 1/2 the cream & repeat, beginning & ending with dry ingredients. Be sure to mix well after each addition.
Using spring-hinge melon baller, scoop 1 TBS of batter into each mini cup (should be 2/3 full). (For full size, fill liners 2/3 full, about 1/4 c.)
Bake mini cupcakes 8-10 minutes or until centers test clean. (Bake full size 18-20 minutes.) Remove from pans to wire rack & allow to cool completely.
While cupcakes bake, prepare ganache.
Heat whipping cream in microwave using micro-proof measuring cup until very hot, but not boiling (1 minute 40 seconds in mine.) Immediately stir in chips until smooth. Add Rumchata & whisk until completely blended. Allow to cool; place in refrigerator to cool until mixture is a spreadable, frosting consistency, whisking occasionally to keep smooth.
Using tip of sharp knife, cut a small circle out of the center of each cupcake to make a "well" for the ganache, reserving the cutouts. Using cake decorating tool, "inject" ganache into the cupcake center, leveling off with the top of each cupcake. The ganache may settle into the cupcake. If it does, pop the reserved circles back into the cupcakes.
For frosting, whip butter in large bowl of electric mixer. Add about half of the powdered sugar & the Chai spices, beating well. Add 3 TBS of the milk & the vanilla, whipping until combined. Add remaining powdered sugar, beating until smooth. Add more milk as necessary until desired consistency is achieved. Pipe on to ganache filled cupcakes using cake decorating tool.
Chill at least 2 hours to allow flavors to develop.
1 cup heavy cream (whipping cream)
seeds from 1 vanilla bean
3 cups AP flour
2 tsp baking powder
2 tsp Chai Spice Blend
½ tsp sea salt
1 cup unsalted butter, room temperature
2 cups sugar
4 eggs, room temperature
2 tsp vanilla extract
RUMCHATA GANACHE
1/2 c whipping cream
6 oz white chocolate chips
2 TBS Rumchata
CHAI FROSTING
6 TBS butter, softened
4 1/2 - 5 c. powdered sugar
2 tsp Chai Spice Blend
3-4 TBS milk
2 tsp vanilla
Preheat the oven to 350°F. Line 5 dozen mini cupcake molds with paper liners (or 24 full size).
Scrape vanilla seeds from pod into cream; set aside to infuse.
Blend together flour, baking soda, chai spice blend, & salt in medium bowl; set aside.
In large mixing bowl, beat butter & sugar until light. Add eggs, one at a time, beating well after each addition. Add vanilla & blend until smooth.
Add 1/3 of the blended dry ingredients, then 1/2 the cream & repeat, beginning & ending with dry ingredients. Be sure to mix well after each addition.
Using spring-hinge melon baller, scoop 1 TBS of batter into each mini cup (should be 2/3 full). (For full size, fill liners 2/3 full, about 1/4 c.)
Bake mini cupcakes 8-10 minutes or until centers test clean. (Bake full size 18-20 minutes.) Remove from pans to wire rack & allow to cool completely.
While cupcakes bake, prepare ganache.
Heat whipping cream in microwave using micro-proof measuring cup until very hot, but not boiling (1 minute 40 seconds in mine.) Immediately stir in chips until smooth. Add Rumchata & whisk until completely blended. Allow to cool; place in refrigerator to cool until mixture is a spreadable, frosting consistency, whisking occasionally to keep smooth.
Using tip of sharp knife, cut a small circle out of the center of each cupcake to make a "well" for the ganache, reserving the cutouts. Using cake decorating tool, "inject" ganache into the cupcake center, leveling off with the top of each cupcake. The ganache may settle into the cupcake. If it does, pop the reserved circles back into the cupcakes.
For frosting, whip butter in large bowl of electric mixer. Add about half of the powdered sugar & the Chai spices, beating well. Add 3 TBS of the milk & the vanilla, whipping until combined. Add remaining powdered sugar, beating until smooth. Add more milk as necessary until desired consistency is achieved. Pipe on to ganache filled cupcakes using cake decorating tool.
Chill at least 2 hours to allow flavors to develop.
Rosemary Olive Oil Rolls
1/4 cup olive oil
1 TBS fresh chopped rosemary
3 1/2 - 4 c. unbleached all purpose flour
2 tsp ground sea salt
1 TBS sugar
2 1/4 tsp yeast
1 cup milk heated to 130 degrees
1 egg
Combine the olive oil and chopped rosemary in a small bowl & allow to sit for at least an hour to infuse the flavor.
In large bowl, combine 3 cups of the flour, salt, sugar, and yeast, making a well in the center.
In small saucepan, bring milk just to 130 degrees.
Break egg into center of dry ingredients break yolk (without stirring it into the flour mixture); pour in heated milk & infused olive oil. Gently stir with wooden spoon until sticky dough forms, adding more flour until dough forms a workable ball. Turn the ball out onto a lightly floured surface and begin kneading. Knead for 8-10 minutes, adding more flour as necessary to form smooth, elastic dough.
Place dough in a large greased bowl, cover with greased plastic wrap; let rise for 1 to 1 1/2 hours or until doubled in size.
Gently deflate the risen dough.
Preheat the oven to 375˚F and line a baking sheet with parchment paper.
Divide the dough into 16 equal pieces. Stretch and roll each portion into a 6-inch snake of dough, then fold the ends together, one over the other.
Brush the tops of the rolls with olive oil and sprinkle lightly with additional sea salt. Bake for about 16-18 minutes, or until the rolls are a light golden brown.
Remove to wire rack to cool, or place in lined bread basket to serve warm.
1 TBS fresh chopped rosemary
3 1/2 - 4 c. unbleached all purpose flour
2 tsp ground sea salt
1 TBS sugar
2 1/4 tsp yeast
1 cup milk heated to 130 degrees
1 egg
Combine the olive oil and chopped rosemary in a small bowl & allow to sit for at least an hour to infuse the flavor.
In large bowl, combine 3 cups of the flour, salt, sugar, and yeast, making a well in the center.
In small saucepan, bring milk just to 130 degrees.
Break egg into center of dry ingredients break yolk (without stirring it into the flour mixture); pour in heated milk & infused olive oil. Gently stir with wooden spoon until sticky dough forms, adding more flour until dough forms a workable ball. Turn the ball out onto a lightly floured surface and begin kneading. Knead for 8-10 minutes, adding more flour as necessary to form smooth, elastic dough.
Place dough in a large greased bowl, cover with greased plastic wrap; let rise for 1 to 1 1/2 hours or until doubled in size.
Gently deflate the risen dough.
Preheat the oven to 375˚F and line a baking sheet with parchment paper.
Divide the dough into 16 equal pieces. Stretch and roll each portion into a 6-inch snake of dough, then fold the ends together, one over the other.
Brush the tops of the rolls with olive oil and sprinkle lightly with additional sea salt. Bake for about 16-18 minutes, or until the rolls are a light golden brown.
Remove to wire rack to cool, or place in lined bread basket to serve warm.
Sun-dried Tomato Chicken Florentine Soup
3 TBS olive oil
1 lb. boneless, skinless chicken breasts, marinated in sun-dried tomato vinaigrette, cut into bite size pieces
1 large onion, diced
3 gloves garlic, minced
1/3 c. sun-dried tomatoes (not oil packed), snipped into small pieces
1/2 c. dry white wine
1/2 tsp freshly ground pink peppercorns
6 c. organic chicken broth
1 c. mini rotini noodles
2 c. fresh spinach, stemmed & finely sliced
1 c. freshly grated Parmesan cheese
3 TBS fresh basil, finely sliced
Heat olive oil in a Dutch Oven or heavy 3 qt. sauce pan over medium heat; add diced chicken and saute until no longer pink. Add onion & garlic and saute until onion becomes translucent. Add sun-dried tomatoes & saute an additional 2 minutes. Add wine & simmer 5 minutes, stirring frequently.
Sprinkle pepper & over chicken mixture; stir to combine. Pour broth and bring just to a boil; reduce heat & simmer for 30 minutes, stirring often. Add noodles & cook an additional 10 minutes, or until noodles are al dente.
Stir in spinach & cook until wilted. Stir in Parmesan cheese until completely melted. Remove from heat & stir in basil.
1 lb. boneless, skinless chicken breasts, marinated in sun-dried tomato vinaigrette, cut into bite size pieces
1 large onion, diced
3 gloves garlic, minced
1/3 c. sun-dried tomatoes (not oil packed), snipped into small pieces
1/2 c. dry white wine
1/2 tsp freshly ground pink peppercorns
6 c. organic chicken broth
1 c. mini rotini noodles
2 c. fresh spinach, stemmed & finely sliced
1 c. freshly grated Parmesan cheese
3 TBS fresh basil, finely sliced
Heat olive oil in a Dutch Oven or heavy 3 qt. sauce pan over medium heat; add diced chicken and saute until no longer pink. Add onion & garlic and saute until onion becomes translucent. Add sun-dried tomatoes & saute an additional 2 minutes. Add wine & simmer 5 minutes, stirring frequently.
Sprinkle pepper & over chicken mixture; stir to combine. Pour broth and bring just to a boil; reduce heat & simmer for 30 minutes, stirring often. Add noodles & cook an additional 10 minutes, or until noodles are al dente.
Stir in spinach & cook until wilted. Stir in Parmesan cheese until completely melted. Remove from heat & stir in basil.
Curried Lentil Soup
2 TBS olive oil
2 tsp ground coriander
2 tsp ground tumeric
1 tsp orange peel
1 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp cloves
1 medium onion, chopped
4 cloves garlic, minced
1 jalapeno, seeded & minced
1 TBS finely grated fresh ginger
3 TBS tomato paste
1 TBS honey
1 large baking potato, peeled & cubed into very small pieces
1 medium sweet potato, peeled & cubed into very small pieces
1 c. baby carrots, thinly sliced
1 1/3 c. red lentils
6 c. good vegetable stock
1/3 c. coconut milk (not cream)
sea salt & pepper to taste
Heat oil in 4 qt stock pot; add spices and cook 2-3 minutes until fragrant. Add onion, garlic, jalapeno, fresh ginger, tomato paste & honey to spice blend & cook an additional 5-8 minutes until onion is translucent. Add potatoes & carrots, stirring to coat, and cook an additional 2-3 minutes. Add lentils & stock and stir until well combined. Bring to a light boil, reduce heat & simmer for an hour or until vegetables are soft. Add coconut milk & cook until heated through. Season to taste with salt & pepper.
2 tsp ground coriander
2 tsp ground tumeric
1 tsp orange peel
1 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp cloves
1 medium onion, chopped
4 cloves garlic, minced
1 jalapeno, seeded & minced
1 TBS finely grated fresh ginger
3 TBS tomato paste
1 TBS honey
1 large baking potato, peeled & cubed into very small pieces
1 medium sweet potato, peeled & cubed into very small pieces
1 c. baby carrots, thinly sliced
1 1/3 c. red lentils
6 c. good vegetable stock
1/3 c. coconut milk (not cream)
sea salt & pepper to taste
Heat oil in 4 qt stock pot; add spices and cook 2-3 minutes until fragrant. Add onion, garlic, jalapeno, fresh ginger, tomato paste & honey to spice blend & cook an additional 5-8 minutes until onion is translucent. Add potatoes & carrots, stirring to coat, and cook an additional 2-3 minutes. Add lentils & stock and stir until well combined. Bring to a light boil, reduce heat & simmer for an hour or until vegetables are soft. Add coconut milk & cook until heated through. Season to taste with salt & pepper.
Sunday, July 28, 2013
Perfect Pizza Dough
3 1/2 - 4 c. unbleached flour
2 1/4 tsp active dry yeast (1 packet); not quick or rapid rise
1 TBS sea salt
1 tsp sugar
*optional - 1/2 tsp freshly ground black peppercorns
1 c. water, warmed to 120 - 130 degrees
1/4 cup dry white wine (I used Sauvignon Blanc)
3 TBS extra virgin olive oil
*optional - 1/2 c. shredded hard Italian cheese of your choice (Parmesan, Romano, Asiago or a blend)
olive oil
In large bowl, combine 3 1/2 cups of the unbleached flour with the yeast, salt, sugar, & pepper (if desired). Blend well.
Add warm water, wine, and oil to flour mixture; blend until moistened. Beat with wooden spoon for 3 minutes to make a stiff dough. Add the shredded cheese (if desired) & stir until well combined.
On floured surface, knead in about 1/4 - 1/2 c. unbleached flour until dough is smooth & elastic, about 5 minutes. Place in greased bowl; cover loosely with greased plastic wrap & cloth towel. Let rise in warm place until light & doubled in size, about 45-60 minutes.
Preheat oven to 500. Place one rack in the center of the oven & one on the highest setting.
Punch dough down several times to remove all air bubbles. Divide dough into 2 pieces, work with one at a time. Oil hands well with olive oil. Form dough into disk, begin to stretch out, keeping disk shape. Place dough on round, stick proof pizza pan & continue shaping dough into a circle, pushing out from the center with your hands. Your final dough should be at least 1/4 inch think with a slightly thicker outer rim. Make sure there are no holes in the crust.
Place the crust on the top rack of the oven & bake for 2 minutes.
Remove from oven & top with your favorite pizza toppings - sauce, cheeses, cooked sausage, pepperoni, onions, peppers, olives, fresh basil, fresh spinach, etc.
Place pizza on center rack in oven & back for 12 - 15 minutes until outer crust is lightly golden & cheese is bubble. Remove from oven; let cool for a few minutes before cutting.
Repeat with second piece of dough.
2 1/4 tsp active dry yeast (1 packet); not quick or rapid rise
1 TBS sea salt
1 tsp sugar
*optional - 1/2 tsp freshly ground black peppercorns
1 c. water, warmed to 120 - 130 degrees
1/4 cup dry white wine (I used Sauvignon Blanc)
3 TBS extra virgin olive oil
*optional - 1/2 c. shredded hard Italian cheese of your choice (Parmesan, Romano, Asiago or a blend)
olive oil
In large bowl, combine 3 1/2 cups of the unbleached flour with the yeast, salt, sugar, & pepper (if desired). Blend well.
Add warm water, wine, and oil to flour mixture; blend until moistened. Beat with wooden spoon for 3 minutes to make a stiff dough. Add the shredded cheese (if desired) & stir until well combined.
On floured surface, knead in about 1/4 - 1/2 c. unbleached flour until dough is smooth & elastic, about 5 minutes. Place in greased bowl; cover loosely with greased plastic wrap & cloth towel. Let rise in warm place until light & doubled in size, about 45-60 minutes.
Preheat oven to 500. Place one rack in the center of the oven & one on the highest setting.
Punch dough down several times to remove all air bubbles. Divide dough into 2 pieces, work with one at a time. Oil hands well with olive oil. Form dough into disk, begin to stretch out, keeping disk shape. Place dough on round, stick proof pizza pan & continue shaping dough into a circle, pushing out from the center with your hands. Your final dough should be at least 1/4 inch think with a slightly thicker outer rim. Make sure there are no holes in the crust.
Place the crust on the top rack of the oven & bake for 2 minutes.
Remove from oven & top with your favorite pizza toppings - sauce, cheeses, cooked sausage, pepperoni, onions, peppers, olives, fresh basil, fresh spinach, etc.
Place pizza on center rack in oven & back for 12 - 15 minutes until outer crust is lightly golden & cheese is bubble. Remove from oven; let cool for a few minutes before cutting.
Repeat with second piece of dough.
Triple Chocolate Dark Rum Cookies
2 & 1/2 c unbleached flour
1/2 c dutch process cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ground coriander
1/2 tsp ginger
1/4 tsp cloves
1/2 tsp sea salt
1 c butter, softened
3/4 c granulated sugar
3/4 c light brown sugar
2 eggs
1 TBS dark rum
1 c 60% cacao bittersweet chocolate pieces (Ghirardelli)
1 c white chocolate pieces (Ghirardelli)
Preheat oven to 350.
In medium bowl, whisk together all dry ingredients (first list) until evenly blended. Set aside.
In large bowl, beat butter & sugars on medium speed until light & fluffy. Add eggs one at a time, beating until well blended. Add rum & beat until combined.
With mixer running, slowly blend in whisked dry ingredients until just fully incorporated.
By hand, chocolate pieces.
Using spring handled scoop (1 TBS), place dough on ungreased cookie sheets. Bake in preheated oven for 10-12 minutes. Remove to wire rack to cool. Store in tightly covered container.
1/2 c dutch process cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ground coriander
1/2 tsp ginger
1/4 tsp cloves
1/2 tsp sea salt
1 c butter, softened
3/4 c granulated sugar
3/4 c light brown sugar
2 eggs
1 TBS dark rum
1 c 60% cacao bittersweet chocolate pieces (Ghirardelli)
1 c white chocolate pieces (Ghirardelli)
Preheat oven to 350.
In medium bowl, whisk together all dry ingredients (first list) until evenly blended. Set aside.
In large bowl, beat butter & sugars on medium speed until light & fluffy. Add eggs one at a time, beating until well blended. Add rum & beat until combined.
With mixer running, slowly blend in whisked dry ingredients until just fully incorporated.
By hand, chocolate pieces.
Using spring handled scoop (1 TBS), place dough on ungreased cookie sheets. Bake in preheated oven for 10-12 minutes. Remove to wire rack to cool. Store in tightly covered container.
Monday, June 24, 2013
Chocolate Red Wine Shortbreads
1 c. extra-virgin olive oil
1 egg
1 tsp pure vanilla extract
6 TBS red wine (Cabernet, Zinfandel, Petite Syrah or nice blend)
1 c. cocoa powder
1 1/2 c. powdered sugar
3 c. unbleached all-purpose flour
In large mixing bowl, combine olive oil, egg, vanilla & red wine & whisk until well blended. Add the cocoa & continue whisking until smooth. Add the powdered sugar in 3 batches, whisking well after each addition to remove all clumps. Add flour, stirring with a spoon (the whisk will just clump up) until dough is well blended & holds its shape. Add a little more wine if dough is too dry.
Spread 2 sheets of plastic wrap on counter; divide dough in half & form into 2 logs about 10 inches by 2 inches. Wrap tightly & place in freezer for at least an hour.
Preheat oven to 350. Line large baking sheet with baking parchment.
Remove one dough log from freezer; unwrap & slice into 1/4 inches slices. Place on prepared parchment & bake for 11 minutes until dry. Be careful to not overbake. Remove to wire racks to cool; repeat with remaining log (or keep frozen for up to one month for later use.)
Store in tightly covered container at room temperature.
These are perfect after a heavy meal with a cup of coffee or nice glass of red wine.
1 egg
1 tsp pure vanilla extract
6 TBS red wine (Cabernet, Zinfandel, Petite Syrah or nice blend)
1 c. cocoa powder
1 1/2 c. powdered sugar
3 c. unbleached all-purpose flour
In large mixing bowl, combine olive oil, egg, vanilla & red wine & whisk until well blended. Add the cocoa & continue whisking until smooth. Add the powdered sugar in 3 batches, whisking well after each addition to remove all clumps. Add flour, stirring with a spoon (the whisk will just clump up) until dough is well blended & holds its shape. Add a little more wine if dough is too dry.
Spread 2 sheets of plastic wrap on counter; divide dough in half & form into 2 logs about 10 inches by 2 inches. Wrap tightly & place in freezer for at least an hour.
Preheat oven to 350. Line large baking sheet with baking parchment.
Remove one dough log from freezer; unwrap & slice into 1/4 inches slices. Place on prepared parchment & bake for 11 minutes until dry. Be careful to not overbake. Remove to wire racks to cool; repeat with remaining log (or keep frozen for up to one month for later use.)
Store in tightly covered container at room temperature.
These are perfect after a heavy meal with a cup of coffee or nice glass of red wine.
Sunday, June 23, 2013
Tuscan Farfelle with Parmesan Peppercorn Sauce
2 TBS olive oil
1.25 lbs boneless, skinless chicken breasts, cubed
1 medium onion, diced
5 cloves garlic, minced
1 red pepper, diced
3 TBS sun-dried tomatoes, not oil-packed, diced
3 TBS flour
1 tsp fresh ground 3 peppercorn blend (black, green & red)
salt to taste
1/2 c. white wine (Sauvingnon Blanc, Pinot Gris or Pinot Grigio)
2 c. half & half
1 c. baby spinach, stemmed & sliced into 1/8 inch strips
1 c. fresh Parmesan cheese, grated
1 c. shredded 5 cheese Italian blend
1 lb Farfelle (bowtie) pasta, cooked according to package directions
Heat olive oil in a Dutch Oven or heavy 3 qt. sauce pan over medium heat; add diced chicken and saute until no longer pink. Add onion & garlic and saute until onion becomes translucent. Add red pepper & sun-dried tomatoes & saute an additional 2 minutes.
Sprinkle flour, pepper & salt over chicken/vegetable mixture; stir to combine. Pour in wine and half & half and bring just to a boil, stirring often. Allow sauce to thicken, stir in spinach, & cook until wilted. Stir in Parmesan & Italian Blend cheeses until well combined & thick. Remove from heat.
Add 1/2 of the cooked pasta cooked pasta to sauce, stirring well to coat. Continue to add pasta until desired ratio of sauce to pasta is reached. (1 lb is too much for my taste, I reserve part of the pasta & add pesto sauce for quick lunch leftovers.)
Serve with additional fresh grated Parmesan.
Crustless Goat Cheese & Asparagus Quiche
5 eggs
1 c. 1% milk
fresh ground pink peppercorns to taste
1 whole wheat tortilla
12 spears of Oven Roasted Asparagus
1/4 c. fresh goat cheese or Feta, crumbled
Preheat oven to 425.
Grease bottom & sides of shallow 8" glass pie plate. Place whole wheat tortilla in bottom of pie plate. Arrange asparagus in spiral pattern on top of tortilla. Scatter cheese evenly over the asparagus.
In large mixing bowl, combine milk, eggs and freshly ground pepper (1/4 - 1/2 tsp, to taste); using whisk or fork, whip until light & frothy.
Gently pour egg mixture over arranged asparagus & cheese using a circular motion.
Bake at 425 for 10 minutes. Immediately reduce heat to 350; bake another 30 minutes, until knife inserted in center tests clean. Remove from oven; allow to set 5 - 10 minutes before serving.
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