It's Chrismas Eve's Eve. We are betwixt and between snow storms. Thank you to Mr. Restaurant Quality for being my driver this morning, for a last minute dash to the Mall. (I have come to detest driving when it is snowing.)
Life is coming at me about 75 miles per hour, so no time to tell you of some of the great new recipes I've come across. Lots of time for that in January.
Tomorrow, we'll retrieve Fabulous Daughter #2 from the train station. Happy to have her home for the long Christmas weekend.
Then, in the evening, The Little Sweethearts (1-4) and their Daddy and Mommy will be at our house, along with Fabulous Son #2 and another long time member of the family, Ms. River Forest Drive. Much merriment will ensue.
It's a casual food night: Fabulous Son #1 will bring his turkey sandwiches (shredded turkey). I'll make taco dip, bacon wrapped waterchestnuts, vegie salad. Ms. River Forest Drive is bringing shrimp. Lots of good eating, coming our way. And, of course, a few of the well-iced well-proportioned old fashioneds (it wouldn't be Christmas without them).
We'll miss Fabulous Daughter #1, Fabulous Son-in-law #1, and Little Sweetheart #5. They'll be enjoying Christmas, while wearing shorts and NOT shoveling anything.
Christmas Day will find Mr. Restaurant Quality preparing prime rib. I'll make baked potatoes, garlic green beans, blueberry muffins, and Boder's pie (chocolate crust, filled with mint ice cream). FD #2 and FS #2 will be here, still in a gift-induced trance. A very nice, relaxing day is anticipated by all.
Wishing you all a very Merry Christmas. And, if you can, listen to Mannheim Steamroller's Silent Night.....it will soothe your soul.
Tuesday, December 23, 2008
Thursday, December 18, 2008
French Toast Souffle
As we all hunker down for 8"-12" (tonight, alone; not to mention what is coming this weekend), Fabulous Son #1 and Fabulous Daughter-In-Law #1 have asked for this recipe. They will be serving it on Christmas Morning to The Little Sweethearts, Numbers 1-4.
Very easy to prepare (the night before) and toss in the oven in the morning for 30 minutes. Your guests (and your family that you treat like guests) will LOVE it. Ms. Oconomowoc has served this quite abit, including at Sister Gifts last weekend.
Ok, everybody, Look At Me.......print this recipe!! You won't be disappointed.
French Toast Souffle, With Berries
1 loaf french bread, cut into about 3/4" slices
4 eggs, beaten
2 cups milk
1/4 cup sugar
1 T. vanilla extract
2/3 cup all purpose flour
1/3 cup packed light brown sugar
1/2 t. cinnamon
1/4 cup butter (1/2 stick)
1 cup fresh or frozen blueberries*
1 cup sliced strawberries, optional
9x13 pan, lightly buttered
Arrange bread slices in pan. 'Smush' to fill the entire pan. You may/may not use the entire loaf. Don't obsess over it.
In a large bowl, whisk together the eggs, milk, sugar and vanilla.
Slowly pour over the bread. Press lightly with the back of a large spoon to moisten the bread.
Cover with plastic wrap and chill in the fridge, overnight.
In a bowl, combine flour, brown sugar and cinnamon. Using pastry blender (or your hands, the 'original' pastry blender) cut in butter until pieces are the size of small peas. Cover; chill in fridge, overnight.**
In the morning, preheat oven to 350 degrees.
Remove the pan from the fridge, 30 minutes prior to baking.
Sprinkle the blueberries over the bread (which has now absorbed all the egg/milk mixture).
Sprinkle the flour/brown sugar/cinnamon mixture over the blueberries.
Bake, uncovered, at 350 degrees, for 25-30 minutes, or until knife inserted off-center comes out clean. You may need up to 40 minutes baking time.
Let stand for 5 minutes. Cut into desired size serving and top with strawberries.
* If using frozen blueberries (which I use), do NOT thaw. Use them directly out of the freezer.
** I don't 'cover' this mixture. I put it into a ziploc bag and place in the fridge.
Very easy to prepare (the night before) and toss in the oven in the morning for 30 minutes. Your guests (and your family that you treat like guests) will LOVE it. Ms. Oconomowoc has served this quite abit, including at Sister Gifts last weekend.
Ok, everybody, Look At Me.......print this recipe!! You won't be disappointed.
French Toast Souffle, With Berries
1 loaf french bread, cut into about 3/4" slices
4 eggs, beaten
2 cups milk
1/4 cup sugar
1 T. vanilla extract
2/3 cup all purpose flour
1/3 cup packed light brown sugar
1/2 t. cinnamon
1/4 cup butter (1/2 stick)
1 cup fresh or frozen blueberries*
1 cup sliced strawberries, optional
9x13 pan, lightly buttered
Arrange bread slices in pan. 'Smush' to fill the entire pan. You may/may not use the entire loaf. Don't obsess over it.
In a large bowl, whisk together the eggs, milk, sugar and vanilla.
Slowly pour over the bread. Press lightly with the back of a large spoon to moisten the bread.
Cover with plastic wrap and chill in the fridge, overnight.
In a bowl, combine flour, brown sugar and cinnamon. Using pastry blender (or your hands, the 'original' pastry blender) cut in butter until pieces are the size of small peas. Cover; chill in fridge, overnight.**
In the morning, preheat oven to 350 degrees.
Remove the pan from the fridge, 30 minutes prior to baking.
Sprinkle the blueberries over the bread (which has now absorbed all the egg/milk mixture).
Sprinkle the flour/brown sugar/cinnamon mixture over the blueberries.
Bake, uncovered, at 350 degrees, for 25-30 minutes, or until knife inserted off-center comes out clean. You may need up to 40 minutes baking time.
Let stand for 5 minutes. Cut into desired size serving and top with strawberries.
* If using frozen blueberries (which I use), do NOT thaw. Use them directly out of the freezer.
** I don't 'cover' this mixture. I put it into a ziploc bag and place in the fridge.
Sunday, December 14, 2008
Dad's Meatballs and Sauce
Well Hello,
Where have I been for 11 days? Can't believe it's been that long since I've sat down at Restaurant Quality.
'Tis the season to be very busy, as is everyone else. Have been to Chicago twice in the past 11 days ---- once to celebrate the birthday of Fabulous Daughter #2 and once on a fun-packed shopping trip with Ms. River Forest Drive (we met Fabulous Daughter #2 for lunch at Grand Lux Cafe). The open bar on the return bus trip made for a very pleasant travel experience! Had a few days of taking care of The Little Sweethearts (numbers 1-4; can they get any cuter?) On Friday, I kicked it into gear and accomplished quite abit of cyber shopping, with a trip to Mayfair thrown in at the end of the day. Yesterday, Sister Gifts and Ornament Exchange. Always a highlight of the Christmas Season. Seven sisters, daughters-in-law, nieces, and granddaughter gather for food, Bellinis and Mimosas (thank you, Nancy for the adult beverages and Peggy for hosting), gifts and ornaments. Today, watched the Packers become moot for the remainder of the season. I am praying to St. Anthony to help the Packers find their defense.
Back to Restaurant Quality....
This recipe comes at the request of Fabulous Daughter #1. Mr. Restaurant Quality is known for 'his' meatballs. When he's feeling the vibe, he'll make several dozen and freeze them in sauce. Fabulous Daughter #1 has depleted her freezer bounty and needs to make some, on her own. So, here's the recipe.
Mr. Restaurant Quality's Meatballs
This recipe is adapted from 'Grandma Maroni's' recipe, which was brought over from Italy.
1/2 pound ground chuck
1/2 pound ground pork*
1/2 cup ketchup
1/2 cup dried bread crumbs seasoned with 1 t. Italian seasoning
4 eggs
1/2 cup milk
3/4 cup grated romano cheese*
1 medium onion, diced
3 cloves garlic, diced
2 ounces finely chopped fresh Italian parsley leaves (eyeball it)
2 ounces finely chopped fresh basil leaves (eyeball it)
1 t. worcestershire sauce
Preheat oven to 350 degrees. Spray baking sheet with Pam.
Mix all ingredients thoroughly in large bowl. If mixture seems too loose to you, add some additional bread crumbs.
Roll meatballs loosely about the size of a golf ball. Place on baking sheet.
Bake for 35-40 minutes.
* If you cannot find fresh ground pork, use Italian sausage.
You can substitute the romano for parmigiano-reggiano cheese.
The Sauce
adapted from Giada's recipe
Olive oil
1 medium onion, diced
3 cloves garlic, chopped
2 28 oz cans, crushed tomatoes.
2 t. Italian seasoning
Use a large pan.
Once around the pan with the olive oil.
Heat the oil and add the onion and garlic. Saute about 3 minutes, over low heat.
Add the tomatoes and Italian seasoning. Bring to a boil. Then, reduce to simmer and simmer for 1 hour.
Option: throw in a splash of red wine when you begin to simmer the sauce.
Where have I been for 11 days? Can't believe it's been that long since I've sat down at Restaurant Quality.
'Tis the season to be very busy, as is everyone else. Have been to Chicago twice in the past 11 days ---- once to celebrate the birthday of Fabulous Daughter #2 and once on a fun-packed shopping trip with Ms. River Forest Drive (we met Fabulous Daughter #2 for lunch at Grand Lux Cafe). The open bar on the return bus trip made for a very pleasant travel experience! Had a few days of taking care of The Little Sweethearts (numbers 1-4; can they get any cuter?) On Friday, I kicked it into gear and accomplished quite abit of cyber shopping, with a trip to Mayfair thrown in at the end of the day. Yesterday, Sister Gifts and Ornament Exchange. Always a highlight of the Christmas Season. Seven sisters, daughters-in-law, nieces, and granddaughter gather for food, Bellinis and Mimosas (thank you, Nancy for the adult beverages and Peggy for hosting), gifts and ornaments. Today, watched the Packers become moot for the remainder of the season. I am praying to St. Anthony to help the Packers find their defense.
Back to Restaurant Quality....
This recipe comes at the request of Fabulous Daughter #1. Mr. Restaurant Quality is known for 'his' meatballs. When he's feeling the vibe, he'll make several dozen and freeze them in sauce. Fabulous Daughter #1 has depleted her freezer bounty and needs to make some, on her own. So, here's the recipe.
Mr. Restaurant Quality's Meatballs
This recipe is adapted from 'Grandma Maroni's' recipe, which was brought over from Italy.
1/2 pound ground chuck
1/2 pound ground pork*
1/2 cup ketchup
1/2 cup dried bread crumbs seasoned with 1 t. Italian seasoning
4 eggs
1/2 cup milk
3/4 cup grated romano cheese*
1 medium onion, diced
3 cloves garlic, diced
2 ounces finely chopped fresh Italian parsley leaves (eyeball it)
2 ounces finely chopped fresh basil leaves (eyeball it)
1 t. worcestershire sauce
Preheat oven to 350 degrees. Spray baking sheet with Pam.
Mix all ingredients thoroughly in large bowl. If mixture seems too loose to you, add some additional bread crumbs.
Roll meatballs loosely about the size of a golf ball. Place on baking sheet.
Bake for 35-40 minutes.
* If you cannot find fresh ground pork, use Italian sausage.
You can substitute the romano for parmigiano-reggiano cheese.
The Sauce
adapted from Giada's recipe
Olive oil
1 medium onion, diced
3 cloves garlic, chopped
2 28 oz cans, crushed tomatoes.
2 t. Italian seasoning
Use a large pan.
Once around the pan with the olive oil.
Heat the oil and add the onion and garlic. Saute about 3 minutes, over low heat.
Add the tomatoes and Italian seasoning. Bring to a boil. Then, reduce to simmer and simmer for 1 hour.
Option: throw in a splash of red wine when you begin to simmer the sauce.
Wednesday, December 3, 2008
Cherried Butter Drops
Happy Birthday, Fabulous Daughter #2!
An addition to her birthday list were the cherry butter cookies I make. And, so she shall have them. We're driving down to Chicago this afternoon (stop snowing, please), and the cookies are cooling as I type this.
They are small (1-2 bites). The ingredients get dumped in the bowl, all at once (except for the cherries), and I mix them with my squeaky clean hands (cherries are then added). Really tasty, just ask Mr. Restaurant Quality or Sarah Ferris...............
Cherried Butter Drops
1 cup butter, softened
2 1/4 cup all purpose flour
3/4 cup powdered sugar
1/2 t. salt
1 t. vanilla extract
1 t. almond extract
1/2 cup finely chopped maraschino cherries
Preheat oven to 350 degrees.
Use ungreased cookie sheets (I use parchment paper on them).
In a large bowl, combine all ingredients, except cherries. Mix well; I use my hands. Will form a ball.
Add cherries and mix with your hands.
Form 3/4" balls (I use a cookie scoop). Place on cookie sheets.
Bake about 15 minutes.
My Notes: I made the first two pans and had a small amount of dough remaining (enough for about 8 cookies). I threw in about 1/4 cup of mini chocolate chips. Glad I did. I think you'd like that variation. For a full batch, throw in about 3/4 cup.
If you'd like, you can put a dab of frosting on the cookies. Whip up your favorite chocolate frosting or ganache and give these tasty babies a dunk.
An addition to her birthday list were the cherry butter cookies I make. And, so she shall have them. We're driving down to Chicago this afternoon (stop snowing, please), and the cookies are cooling as I type this.
They are small (1-2 bites). The ingredients get dumped in the bowl, all at once (except for the cherries), and I mix them with my squeaky clean hands (cherries are then added). Really tasty, just ask Mr. Restaurant Quality or Sarah Ferris...............
Cherried Butter Drops
1 cup butter, softened
2 1/4 cup all purpose flour
3/4 cup powdered sugar
1/2 t. salt
1 t. vanilla extract
1 t. almond extract
1/2 cup finely chopped maraschino cherries
Preheat oven to 350 degrees.
Use ungreased cookie sheets (I use parchment paper on them).
In a large bowl, combine all ingredients, except cherries. Mix well; I use my hands. Will form a ball.
Add cherries and mix with your hands.
Form 3/4" balls (I use a cookie scoop). Place on cookie sheets.
Bake about 15 minutes.
My Notes: I made the first two pans and had a small amount of dough remaining (enough for about 8 cookies). I threw in about 1/4 cup of mini chocolate chips. Glad I did. I think you'd like that variation. For a full batch, throw in about 3/4 cup.
If you'd like, you can put a dab of frosting on the cookies. Whip up your favorite chocolate frosting or ganache and give these tasty babies a dunk.
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