Hello to All on this Monday before Christmas,
This will be a very quick post for this very quick recipe.
The motivation for me to find a recipe for applesauce came from FD #1. She had homemade applesauce at a restaurant and went nuts over it. She turned to Restaurant Quality in the hopes of discovering homemade applesauce on her dining table. In what seemed to be a nano-second, she did.
I turned to the website of the Food Network and searched for applesauce. Alton Brown had one that took 10 minutes in the microwave.
Ten minute applesauce????? Homemade??????
I must digress. Making applesauce flooded the recesses of my memory bank. Floating to the forefront came the memories of the Home Ec classes 'the Catholic kids' took at the public school in the neighborhood. Here's how it worked: for some reason, we (aforementioned Catholic kids) walked four blocks to the nearest public grade school for Home Ec classes. And, the nuns did not come with us ----- I think it's because in addition to vows of poverty and purity, they took a vow to never step foot in a public school.
This occurred once a week. First semester, we had sewing classes (aprons and gathered skirts); second semester, we had cooking classes. Our teacher was Mrs. Redden, who at the time seemed to be 70 years old. She was probably 40. The cooking classroom was HUGE. There were many 'mini kitchens' setup, including stoves, sinks, etc. We learned how to make biscuits (have not made them since) and applesauce. I can still picture standing at the stove and stirring the apples.
The kitchen stations were 'face to face', so when standing at the sink, you were facing one of your friends, standing at the sink right across from you. Picture this: grab the spray nozzle you use to rinse out the sink, stretch it out as much as you can, open the doors under the sink, have your friend on the opposite sink do the same. You can now see each other, because there is no common wall. Spray each other w/ water through the opening under the sink.
Mrs. Redden did not like this creative use of kitchen equipment.
Here's an important piece of information Mrs. Redden taught us: When buttering a piece of toast, ALWAYS make sure the butter covers the entire piece of bread, right out to the edges, or your guests will notice and think you are a poor host. I have always felt I cannot measure up to such exceedingly high standards. I remedy this lack of toast buttering confidence by toasting my guests, not toasting their bread..............
Back to the reason why you are here: Homemade Applesauce.......................
3 Golden Delicious apples, peeled, cored, quartered
3 Fugi Apples, peeled, cored, quartered
1 C. apple juice
2 T. brandy (optional)
2 T. butter
3 T. honey
1/2 t. cinnamon
In a sealable microwave safe container, combine all ingredients.
Close lid, but leave one corner 'open' for venting.
Microwave on high for 10 minutes.
Using a blender or an immersion blender, blend to desired consistency.
Serve warm or chilled.
My Notes:
I found that it took longer than 10 minutes in the microwave. At 10 minutes, apples were still on the 'hard' side of being done, so I just continued in the microwave in 2 minute segments. Mine took a total of about 14 minutes.
I used apple cider because that's what I had.
I did not use the brandy. I wanted to see what the end result tasted like without the brandy. It was VERY good.
In addition to the 1/2 t. cinnamon, I threw in 1/2 t. apple pie spice.
I used a regular blender. Did the blending in small batches (filled up the blender half way).
This applesauce was really, really good. I served it with pork tenderloin. But, the epitome of all food to serve with applesauce would be potato pancakes. When 2010 has made its appearance, I'll post that recipe ----- it's worth bypassing any diet related resolutions, but just for one meal.
Saturday, November 14, 2009
Saturday, November 7, 2009
Pork Chops with Cinnamon Apples
Fabulous Fall Greetings from A Great City on a Great Lake.....................
Can it get any better than the weather, today, for November 7th. Outstandingly great weather.
Mr. RestaurantQuality and I are back in The Great MidWest. The chill in the air is welcome. And, the oven heating up for apple crisp, even more so.
I hit the ground running, arriving Thursday evening. Within 30 minutes of arriving at RestaurantQuality East, we were at one of our favorite pizza restaurants. Sooooo good.
Then, on Friday early morning, I was entertaining Little Sweetheart #4. Traversing the Target aisles and Sendik's is always enjoyable, but more so when joined by a three year old. SpongeBob puzzles are always fun to buy.
A quick pick-up at the school of Little Sweetheart #3 and a stop for Happy Meals (makes RestaurantQuality happy to buy Happy Meals) and the three of us were sitting around the kitchen table 'just chatting'. Little Sweetheart #3 ALWAYS has something to say.
Today, Coffee Group. Definition: a group of women who worked together in a 'long ago and far away land' who meet once a month for breakfast. Today was the maiden voyage of Coffee Group. Life is good when with longtime good friends.
Tomorrow, bowling birthday party for LittleSweetheart #3.
It never stops.
The impetus for this posting is from Ms. Muskego. The impetus for this recipe is Ms. Surprise, who has made the recipe and pronounces it 'fabulous'.
Life is good...........................
Pork Chops with Cinnamon Apples
suggested musical background: The Lady In Red, by Chris de Burgh
Pork Chops
1 t. dried rubbed sage
1/2 t. salt
1/4 t. pepper
4 boneless pork chops
EVOO
Combine first three ingredients and sprinkle over pork.
In a large skillet, heat EVOO (whatever amount of EVOO you like; about 1-2 times around the pan). Medium heat.
Pan saute the pork chops. About 4 minutes on each side, until nicely browned on each side.
Remove from pan to a plate; cover tightly with foil and set aside.
Cinnamon Apples
1 t. butter
4 apples (I use Granny Smith) peeled and sliced - thin but not too thin; about 1/8" to 1/4"
1 T. brown sugar
1 t. fresh lemon juice
1/2 t. cinnamon
Melt butter in the skillet, medium heat.
Add apples, brown sugar, lemon juice and cinnamon.
Cook for about five minutes, stirring frequently, until tender.
Plate the pork chops and the cinnamon apples.
My Notes:
I am not a nut about the amount of EVOO. I just pour some in the pan and heat it up.
You don't have to use Granny apples; use what you like. The Grannies give a nice tart flavor against the cinnamon and butter. And, you'll think yourself quite the cook. Afterall, you are balancing tart and sweet. But, Grannies are not necessary.
Fresh lemon juice: You don't need much. The recipe calls for 1 teaspoon. I never measure; I just squeeze what looks good to me. You can always use the bottled lemon juice if you don't want to buy a lemon. It's your kitchen; do what you want.
The recipe calls for 1 teaspoon butter for the apples. One teaspoon of butter???? What's with that. I use two tablespoons..........................
If you have apple pie spice, thrown in 1/2 teaspoon.
The apples are really, really good.
Can it get any better than the weather, today, for November 7th. Outstandingly great weather.
Mr. RestaurantQuality and I are back in The Great MidWest. The chill in the air is welcome. And, the oven heating up for apple crisp, even more so.
I hit the ground running, arriving Thursday evening. Within 30 minutes of arriving at RestaurantQuality East, we were at one of our favorite pizza restaurants. Sooooo good.
Then, on Friday early morning, I was entertaining Little Sweetheart #4. Traversing the Target aisles and Sendik's is always enjoyable, but more so when joined by a three year old. SpongeBob puzzles are always fun to buy.
A quick pick-up at the school of Little Sweetheart #3 and a stop for Happy Meals (makes RestaurantQuality happy to buy Happy Meals) and the three of us were sitting around the kitchen table 'just chatting'. Little Sweetheart #3 ALWAYS has something to say.
Today, Coffee Group. Definition: a group of women who worked together in a 'long ago and far away land' who meet once a month for breakfast. Today was the maiden voyage of Coffee Group. Life is good when with longtime good friends.
Tomorrow, bowling birthday party for LittleSweetheart #3.
It never stops.
The impetus for this posting is from Ms. Muskego. The impetus for this recipe is Ms. Surprise, who has made the recipe and pronounces it 'fabulous'.
Life is good...........................
Pork Chops with Cinnamon Apples
suggested musical background: The Lady In Red, by Chris de Burgh
Pork Chops
1 t. dried rubbed sage
1/2 t. salt
1/4 t. pepper
4 boneless pork chops
EVOO
Combine first three ingredients and sprinkle over pork.
In a large skillet, heat EVOO (whatever amount of EVOO you like; about 1-2 times around the pan). Medium heat.
Pan saute the pork chops. About 4 minutes on each side, until nicely browned on each side.
Remove from pan to a plate; cover tightly with foil and set aside.
Cinnamon Apples
1 t. butter
4 apples (I use Granny Smith) peeled and sliced - thin but not too thin; about 1/8" to 1/4"
1 T. brown sugar
1 t. fresh lemon juice
1/2 t. cinnamon
Melt butter in the skillet, medium heat.
Add apples, brown sugar, lemon juice and cinnamon.
Cook for about five minutes, stirring frequently, until tender.
Plate the pork chops and the cinnamon apples.
My Notes:
I am not a nut about the amount of EVOO. I just pour some in the pan and heat it up.
You don't have to use Granny apples; use what you like. The Grannies give a nice tart flavor against the cinnamon and butter. And, you'll think yourself quite the cook. Afterall, you are balancing tart and sweet. But, Grannies are not necessary.
Fresh lemon juice: You don't need much. The recipe calls for 1 teaspoon. I never measure; I just squeeze what looks good to me. You can always use the bottled lemon juice if you don't want to buy a lemon. It's your kitchen; do what you want.
The recipe calls for 1 teaspoon butter for the apples. One teaspoon of butter???? What's with that. I use two tablespoons..........................
If you have apple pie spice, thrown in 1/2 teaspoon.
The apples are really, really good.
Monday, November 2, 2009
Sweet Tangy Plum Spiced Chicken
Happy November............
Here, in The Great SouthWest, October's Bright Blue Weather continues, but only the Bright Blue portion. It's HOT here, for November that is.
The sky is that gorgeous blue that comes with Fall, and the mornings are chilly --- about 39 degrees at 7 a.m. But, look what happens in the afternoon ----- it's 85. Tomorrow, a high of 95.
I want 'baking' weather, and I shall have it later this week. I can taste apple crisp and gooey apple cake in my future.
I am taking care of LS #5 today and she has finally given in to an afternoon nap. I asked her to please do so as blogland awaits me.
So, before she is awake and wants to watch Baby Einstein World Animal Adventure (again) let's get to this really, really good chicken recipe.
It is getting attention today at the request of Ms. Waters Edge. It's a very flexible recipe, as you'll see in my notes.
Life is good.............................
Sweet Tangy Plum Spiced Chicken
suggested musical background: I've Got You Under My Skin, by Frank Sinatra
4 boneless, skinless chicken breast halves
1 t. Chinese five spice powder (approximate; see my notes)
salt
4 green onions, chopped
EVOO
1 C. chicken broth
1 C. plum jam
4 T. balsamic vinegar
Sprinkle chicken with the five spice powder and salt. Rub the five spice powder into the chicken.
In a large skillet, heat EVOO until hot. Eyeball the EVOO; whatever you want to use for cooking
the chicken.
Add the chicken, seasoned side down. Cook about 5 minutes on each side. Don't pick up the chicken to see how it is doing. Just leave it alone and it will brown nicely. (While the first side is cooking, sprinkle the uncooked side of the chicken with five spice powder and salt.)
When both sides are finished, transfer to a plate. Cover with foil. Set aside and let the chicken rest.
In drippings in the skillet, over medium heat, cook the chopped green onions until browned. It won't take long ---2-3 minutes.
Stir in the chicken broth, plum jam and balsamic vinegar; heat to boiling.
Reduce heat to medium and cook until sauce reduces down to a syrupy consistency.
Return chicken breast to pan. Spoon sauce over the chicken and let the sauce and chicken get acquainted for a few minutes, over low heat.
That's it. Quick and easy.
My Notes:
Original recipe calls for skinless, boneless chicken thighs. RestaurantQuality is not into chicken
thighs, but if you are, you are. So, use them.
Chinese five spice powder. This is the first recipe I have ever used it. Now, I have seen recipes before w/ this spice but I always thought it MUCH too exotic and mysterious. Is it exotic? Yes. Mysterious? No. It's a combination of five pretty common spices. But it smells exotic. And, when you make this, you'll feel exotic; afterall you are using Chinese five spice powder.
I get mine at Penzey's.
The recipe calls for 1 t. spice powder and 1 t. salt. I do not measure. I just sprinkle the spice and the salt out of the containers right onto the chicken and rub it in.
The plum jam. It can be difficult to find plum jam. If you can find it, great. If you find plum preserves that works. If you cannot find plum jam/preserves the recipe is very flexible. You can use just about anything: raspberry, strawberry, apricot, peach. Last time I made it I used something I found in The Great SouthWest, Razzleberry jam (raspberry and blackberry) and it was really, really good.
Here, in The Great SouthWest, October's Bright Blue Weather continues, but only the Bright Blue portion. It's HOT here, for November that is.
The sky is that gorgeous blue that comes with Fall, and the mornings are chilly --- about 39 degrees at 7 a.m. But, look what happens in the afternoon ----- it's 85. Tomorrow, a high of 95.
I want 'baking' weather, and I shall have it later this week. I can taste apple crisp and gooey apple cake in my future.
I am taking care of LS #5 today and she has finally given in to an afternoon nap. I asked her to please do so as blogland awaits me.
So, before she is awake and wants to watch Baby Einstein World Animal Adventure (again) let's get to this really, really good chicken recipe.
It is getting attention today at the request of Ms. Waters Edge. It's a very flexible recipe, as you'll see in my notes.
Life is good.............................
Sweet Tangy Plum Spiced Chicken
suggested musical background: I've Got You Under My Skin, by Frank Sinatra
4 boneless, skinless chicken breast halves
1 t. Chinese five spice powder (approximate; see my notes)
salt
4 green onions, chopped
EVOO
1 C. chicken broth
1 C. plum jam
4 T. balsamic vinegar
Sprinkle chicken with the five spice powder and salt. Rub the five spice powder into the chicken.
In a large skillet, heat EVOO until hot. Eyeball the EVOO; whatever you want to use for cooking
the chicken.
Add the chicken, seasoned side down. Cook about 5 minutes on each side. Don't pick up the chicken to see how it is doing. Just leave it alone and it will brown nicely. (While the first side is cooking, sprinkle the uncooked side of the chicken with five spice powder and salt.)
When both sides are finished, transfer to a plate. Cover with foil. Set aside and let the chicken rest.
In drippings in the skillet, over medium heat, cook the chopped green onions until browned. It won't take long ---2-3 minutes.
Stir in the chicken broth, plum jam and balsamic vinegar; heat to boiling.
Reduce heat to medium and cook until sauce reduces down to a syrupy consistency.
Return chicken breast to pan. Spoon sauce over the chicken and let the sauce and chicken get acquainted for a few minutes, over low heat.
That's it. Quick and easy.
My Notes:
Original recipe calls for skinless, boneless chicken thighs. RestaurantQuality is not into chicken
thighs, but if you are, you are. So, use them.
Chinese five spice powder. This is the first recipe I have ever used it. Now, I have seen recipes before w/ this spice but I always thought it MUCH too exotic and mysterious. Is it exotic? Yes. Mysterious? No. It's a combination of five pretty common spices. But it smells exotic. And, when you make this, you'll feel exotic; afterall you are using Chinese five spice powder.
I get mine at Penzey's.
The recipe calls for 1 t. spice powder and 1 t. salt. I do not measure. I just sprinkle the spice and the salt out of the containers right onto the chicken and rub it in.
The plum jam. It can be difficult to find plum jam. If you can find it, great. If you find plum preserves that works. If you cannot find plum jam/preserves the recipe is very flexible. You can use just about anything: raspberry, strawberry, apricot, peach. Last time I made it I used something I found in The Great SouthWest, Razzleberry jam (raspberry and blackberry) and it was really, really good.
Friday, October 23, 2009
Meatloaf with Brown Sugar/Ketchup Glaze
Ahhhhhhhh, October in The Great SouthWest!!!!!!!
It's 5:30 on a Friday evening and I am sitting outside, letting you all know about one fantastic
meatloaf. The thermometer tells me it is 82 degrees in our yard, the sun is setting, the table candles are not being blown out -- pretty much perfect.
Now, you note I stated it is Friday evening, and you know what that means: It's Old Fashioned
Friday. Mr. RestaurantQuality has interrupted his current project (waxing the car of FD #1) to pour the perfectly proportioned (a science) and well iced (an art) brandy old fashioned with both cherries and olives. It adds to the 'ahhhhhhhhhhh'................. (ok, I was patiently awaiting my Friday Old Fashioned and Mr. RestaurantQuality was not coming in the house, AND it was after
5 o'clock --- so, wait-for-it, I went out to the garage and helped wax the car. Yup, I know how to wax a car, and it got Mr. RestaurantQuality into the house sooner to attend to his bartending duties.
As an aside, I also know how to make an old fashioned, but not like Mr. RestaurantQuality can. I think it has to do with the wink he gives me, as he hands me my drink...............
The RestaurantQuality West household is back to normal, now that The Nuthouse has returned to The Great City On A Great Lake. What a wonderful visit we had with them. Action packed for everyone. Our pool was the #1 attraction for The Little Sweethearts --- when we planned the pool it was meant for moments just as we experienced when the LS were jumping into the water, going underwater to get coins, cannonballs, 'rides' in the raft, and watching as the LS had an overall blast. Joy, joy, joy. Makes one sit back (in the shade, of course) and just enjoy the simple moments of happiness, as they unfold. It's good for the soul...................
Back to the meatloaf. I am a 'Meatloaf Gal'. I love meatloaf. Meatloaf was a staple in my childhood home and James K. made one heck of a meatloaf. I asked Ms. Monona if it was an Irish thing and she agrees. She comes from a Chicago Irish home and feels the same way.
Meatloaf and mashed potatoes, man oh man, as James K. would say.
Life is good...........................................
Meatloaf with Brown Sugar/Ketchup Glaze
suggest musical background: This Masquerade, George Benson
350 degrees
Glaze
1/2 cup ketchup
4 T. light brown sugar
4 T. cider vinegar
Combine all ingredients in a small saucepan; set aside.
Meatloaf
2 t. oil
1 medium onion, chopped
2 medium cloves garlic, minced
2 large eggs
1/2 t. dried thyme
1 t. salt
1/2 t. ground black pepper
2 t. Dijon mustard
2 t. worcestershire sauce
1/4 t. hot pepper sauce
1/2 C. milk
1 pound ground beef
1 pound ground pork
2/3 C saltine crackers, crushed
1/3 C fresh parsley, minced
Heat oil in skillet. Add onion and garlic; saute until softened, about 5 minutes. Set aside to
cool.
Mix eggs with thyme, salt, pepper, mustard, worcestershire sauce, pepper sauce, and milk.
Combine the beef and pork in separate large bowl (I use my hands).
Add eggs to meat mixture. Add crackers, parsley and cooked onion and garlic; mix until evenly
blended.
Turn meat mixture into loaf pan.
Brush with 1/4 of the glaze.
Bake 45 minutes.
Top with another 1/4 of the glaze.
Bake another 15 minutes.
Remove from oven and cool about 15 minutes.
Simmer remaining glaze over medium heat until slightly thickened.
Slice meatloaf and serve w/ the remaining sauce. And, say 'man of man' as you taste each
forkful.
Serve with mashed potatoes.
My Notes:
I love this meatloaf ---- and I've had alot of meatloaf in my lifetime. I think the secret ingredient is the crushed crackers. Have never had meatloaf with crackers as the binding agent.
And, the hot sauce. In meatloaf? What's with that? An Irish household NEVER used hot sauce. But, it adds 'something' to this meatloaf. Be not afraid ---- use it.
I did not use a loaf pan. I just formed a loaf in an 9x13 pan. For easy clean up, put alum foil in
the pan.
The recipe calls for 2 t. oil ---- I just put in what looks good to me.
I use the bottled minced garlic. 1 heaping teaspoon.
Original recipe calls for 1 pound ground beef, 1/2 pound ground pork, 1/2 pound ground veal. I could not find ground veal at my grocery stores in The Great SouthWest, so I used 1 pound ground beef and 1 pound ground pork and it was delicious.
The mashed potatoes: You cannot have meatloaf without mashed potatoes. I grew up with your basic mashed potatoes: boiled potatoes; mash them; add some butter and milk; mash it all together. Now, I throw in some sour cream, as well. And, to be exotic, I'll throw in some freshly grated parmesan.
Which reminds me: best mashed potatoes. The Landmark Restaurant in NYC.
It's 5:30 on a Friday evening and I am sitting outside, letting you all know about one fantastic
meatloaf. The thermometer tells me it is 82 degrees in our yard, the sun is setting, the table candles are not being blown out -- pretty much perfect.
Now, you note I stated it is Friday evening, and you know what that means: It's Old Fashioned
Friday. Mr. RestaurantQuality has interrupted his current project (waxing the car of FD #1) to pour the perfectly proportioned (a science) and well iced (an art) brandy old fashioned with both cherries and olives. It adds to the 'ahhhhhhhhhhh'................. (ok, I was patiently awaiting my Friday Old Fashioned and Mr. RestaurantQuality was not coming in the house, AND it was after
5 o'clock --- so, wait-for-it, I went out to the garage and helped wax the car. Yup, I know how to wax a car, and it got Mr. RestaurantQuality into the house sooner to attend to his bartending duties.
As an aside, I also know how to make an old fashioned, but not like Mr. RestaurantQuality can. I think it has to do with the wink he gives me, as he hands me my drink...............
The RestaurantQuality West household is back to normal, now that The Nuthouse has returned to The Great City On A Great Lake. What a wonderful visit we had with them. Action packed for everyone. Our pool was the #1 attraction for The Little Sweethearts --- when we planned the pool it was meant for moments just as we experienced when the LS were jumping into the water, going underwater to get coins, cannonballs, 'rides' in the raft, and watching as the LS had an overall blast. Joy, joy, joy. Makes one sit back (in the shade, of course) and just enjoy the simple moments of happiness, as they unfold. It's good for the soul...................
Back to the meatloaf. I am a 'Meatloaf Gal'. I love meatloaf. Meatloaf was a staple in my childhood home and James K. made one heck of a meatloaf. I asked Ms. Monona if it was an Irish thing and she agrees. She comes from a Chicago Irish home and feels the same way.
Meatloaf and mashed potatoes, man oh man, as James K. would say.
Life is good...........................................
Meatloaf with Brown Sugar/Ketchup Glaze
suggest musical background: This Masquerade, George Benson
350 degrees
Glaze
1/2 cup ketchup
4 T. light brown sugar
4 T. cider vinegar
Combine all ingredients in a small saucepan; set aside.
Meatloaf
2 t. oil
1 medium onion, chopped
2 medium cloves garlic, minced
2 large eggs
1/2 t. dried thyme
1 t. salt
1/2 t. ground black pepper
2 t. Dijon mustard
2 t. worcestershire sauce
1/4 t. hot pepper sauce
1/2 C. milk
1 pound ground beef
1 pound ground pork
2/3 C saltine crackers, crushed
1/3 C fresh parsley, minced
Heat oil in skillet. Add onion and garlic; saute until softened, about 5 minutes. Set aside to
cool.
Mix eggs with thyme, salt, pepper, mustard, worcestershire sauce, pepper sauce, and milk.
Combine the beef and pork in separate large bowl (I use my hands).
Add eggs to meat mixture. Add crackers, parsley and cooked onion and garlic; mix until evenly
blended.
Turn meat mixture into loaf pan.
Brush with 1/4 of the glaze.
Bake 45 minutes.
Top with another 1/4 of the glaze.
Bake another 15 minutes.
Remove from oven and cool about 15 minutes.
Simmer remaining glaze over medium heat until slightly thickened.
Slice meatloaf and serve w/ the remaining sauce. And, say 'man of man' as you taste each
forkful.
Serve with mashed potatoes.
My Notes:
I love this meatloaf ---- and I've had alot of meatloaf in my lifetime. I think the secret ingredient is the crushed crackers. Have never had meatloaf with crackers as the binding agent.
And, the hot sauce. In meatloaf? What's with that? An Irish household NEVER used hot sauce. But, it adds 'something' to this meatloaf. Be not afraid ---- use it.
I did not use a loaf pan. I just formed a loaf in an 9x13 pan. For easy clean up, put alum foil in
the pan.
The recipe calls for 2 t. oil ---- I just put in what looks good to me.
I use the bottled minced garlic. 1 heaping teaspoon.
Original recipe calls for 1 pound ground beef, 1/2 pound ground pork, 1/2 pound ground veal. I could not find ground veal at my grocery stores in The Great SouthWest, so I used 1 pound ground beef and 1 pound ground pork and it was delicious.
The mashed potatoes: You cannot have meatloaf without mashed potatoes. I grew up with your basic mashed potatoes: boiled potatoes; mash them; add some butter and milk; mash it all together. Now, I throw in some sour cream, as well. And, to be exotic, I'll throw in some freshly grated parmesan.
Which reminds me: best mashed potatoes. The Landmark Restaurant in NYC.
Sunday, October 11, 2009
"Don't Look At Me" Chicken
Wow, I have been gone from blog-land for too long.
RestaurantQuality has been going 'non stop' since last we spoke. We're back 'home' in the Great SouthWest and in the interim we've had a lovely visit from Ms. She 'Who Share's My Birthday' (lots of wine and laughter), several days of caring for LS#5 while her Mommy was on a business trip, and now, an action-packed visit with FS #1, FDIL and LS #1-4. FS #1 calls his house "The Nuthouse", which is how I shall refer to them henceforth in this missive.
The Nuthouse landed on Wednesday morning, and the motion has not stopped.
And, to add joy on top of excitement, FD #2 flew in from The City With Big Shoulders for a weekend visit to get in on all the action.
The best part for me has been having just about everyone together (FS #2 could not be here). The house is bursting when all five of our Little Sweethearts are here. Granddaughters as bookends to the three grandsons. Can't get enough of them.
But, right now the Nuthouse is in SanDiego for a few days of fun and frolic in one of those most wonderful places on earth ----- mountains to your left, Pacific Ocean to your right, gorgeous flowers everywhere, and the relaxation inducing sounds of waves crashing into shore. Ahhhhhh..........
So, I sit hear and say 'listen...............do you hear it'? It is very, very quiet in my kitchen now that the LS are getting ready to watch the sun set over the Pacific Ocean.
So, with my 'quiet time' I grabbed a recipe to tell you about.
But, first I opened a bottle of wine recommended to me by Mr. Cedarburg. Joel Gott, Cab Sauv.
Very, very nice. Very smooth, which is how I like my wine and my jazz.
'Don't Look At Me' Chicken: very, very easy and quite tasty. I made it for LS #5's parents and Mr. RestaurantQuality FSIL immediately said 'You have to give us the recipe'. Mr. RestaurantQuality deems it a 'repeater'. 'Repeater' is the highest form of praise coming down from the mountain top, in this household.
So, with my glass of Joel Gott raised to all of you, I say 'Slainte'.........................
Don't Look At Me Chicken
Suggested musical background: Last Dance, Donna Summers
Oven at 325 degrees
9x13 pan, greased
4 chicken breast halves, boneless and skinless
1 can cream of chicken soup
1 can cream of celery soup
3/4 cup milk
1 1/2 cups Minute Rice, uncooked (white or brown minute rice)
1 envelope dry onion soup mix
In large bowl, mix together the soups, milk and rice.
Pour into prepared pan.
Cover with foil and bake for 1 hour.
Remove pan from oven.
Law raw chicken over the rice mixture.
Sprinkle the dry onion soup mix on top of the chicken.
Cover with foil; back into the oven for another hour.
NO PEEKING while baking.
My Notes:
The original recipe uses 2 1/2 pounds bone-in chicken pieces. So if you don't want to use only chicken breast, go ahead and use the bone-in chicken pieces. HOWEVER, if you do, here's the baking adjustment: Place the rice mixture in the prepared pan, and then place the chicken on top of the rice mixture, right away. Cover with foil. Bake for 2 hours; NO PEEKING.
When using just chicken breast, you bake the rice mixture for an hour, on its own, then add the chicken breast. If you put the chicken breast in for two hours, the Mama Bear would say 'this chicken is too tough'..................
The recipe calls for the 9x13 pan to be 'greased'. I did not grease the pan, I used non stick aluminum foil, my new best friend in the RestaurantQuality kitchen. In fact, the two of us are going on a cruise, together.
I used brown minute rice. You could even go hog wild and use a combo of both white and brown.
My recipe above calls for a can of cream of chicken soup. The original recipe calls for a can of cream of mushroom soup. RestaurantQuality has tried (and I am sincere in saying this) to like mushrooms, but to no avail. As LS #2 would say: 'Mushroom alert, mushroom alert, I hate mushrooms'. So, substitute cream of mushroom soup for cream of chicken soup if you like.
RestaurantQuality has been going 'non stop' since last we spoke. We're back 'home' in the Great SouthWest and in the interim we've had a lovely visit from Ms. She 'Who Share's My Birthday' (lots of wine and laughter), several days of caring for LS#5 while her Mommy was on a business trip, and now, an action-packed visit with FS #1, FDIL and LS #1-4. FS #1 calls his house "The Nuthouse", which is how I shall refer to them henceforth in this missive.
The Nuthouse landed on Wednesday morning, and the motion has not stopped.
And, to add joy on top of excitement, FD #2 flew in from The City With Big Shoulders for a weekend visit to get in on all the action.
The best part for me has been having just about everyone together (FS #2 could not be here). The house is bursting when all five of our Little Sweethearts are here. Granddaughters as bookends to the three grandsons. Can't get enough of them.
But, right now the Nuthouse is in SanDiego for a few days of fun and frolic in one of those most wonderful places on earth ----- mountains to your left, Pacific Ocean to your right, gorgeous flowers everywhere, and the relaxation inducing sounds of waves crashing into shore. Ahhhhhh..........
So, I sit hear and say 'listen...............do you hear it'? It is very, very quiet in my kitchen now that the LS are getting ready to watch the sun set over the Pacific Ocean.
So, with my 'quiet time' I grabbed a recipe to tell you about.
But, first I opened a bottle of wine recommended to me by Mr. Cedarburg. Joel Gott, Cab Sauv.
Very, very nice. Very smooth, which is how I like my wine and my jazz.
'Don't Look At Me' Chicken: very, very easy and quite tasty. I made it for LS #5's parents and Mr. RestaurantQuality FSIL immediately said 'You have to give us the recipe'. Mr. RestaurantQuality deems it a 'repeater'. 'Repeater' is the highest form of praise coming down from the mountain top, in this household.
So, with my glass of Joel Gott raised to all of you, I say 'Slainte'.........................
Don't Look At Me Chicken
Suggested musical background: Last Dance, Donna Summers
Oven at 325 degrees
9x13 pan, greased
4 chicken breast halves, boneless and skinless
1 can cream of chicken soup
1 can cream of celery soup
3/4 cup milk
1 1/2 cups Minute Rice, uncooked (white or brown minute rice)
1 envelope dry onion soup mix
In large bowl, mix together the soups, milk and rice.
Pour into prepared pan.
Cover with foil and bake for 1 hour.
Remove pan from oven.
Law raw chicken over the rice mixture.
Sprinkle the dry onion soup mix on top of the chicken.
Cover with foil; back into the oven for another hour.
NO PEEKING while baking.
My Notes:
The original recipe uses 2 1/2 pounds bone-in chicken pieces. So if you don't want to use only chicken breast, go ahead and use the bone-in chicken pieces. HOWEVER, if you do, here's the baking adjustment: Place the rice mixture in the prepared pan, and then place the chicken on top of the rice mixture, right away. Cover with foil. Bake for 2 hours; NO PEEKING.
When using just chicken breast, you bake the rice mixture for an hour, on its own, then add the chicken breast. If you put the chicken breast in for two hours, the Mama Bear would say 'this chicken is too tough'..................
The recipe calls for the 9x13 pan to be 'greased'. I did not grease the pan, I used non stick aluminum foil, my new best friend in the RestaurantQuality kitchen. In fact, the two of us are going on a cruise, together.
I used brown minute rice. You could even go hog wild and use a combo of both white and brown.
My recipe above calls for a can of cream of chicken soup. The original recipe calls for a can of cream of mushroom soup. RestaurantQuality has tried (and I am sincere in saying this) to like mushrooms, but to no avail. As LS #2 would say: 'Mushroom alert, mushroom alert, I hate mushrooms'. So, substitute cream of mushroom soup for cream of chicken soup if you like.
Saturday, August 29, 2009
Chicken With Blueberry Chutney
Jesus, Mary and Joseph ------ This should be a post with a recipe for some fancy-pants Hot Chocolate. It was 53 degrees this morning, when I met three of the Ya-Yas for coffee and croissants. As an aside, Restaurant Quality strongly recommends that you venture forth to Le Reve in Wauwatosa ----- wonderful cafe, serving breakfast, lunch and dinner.
Oo-la-la!!!!!
It has warmed up to 61 degrees on this August 29th, so the desire for Hot Chocolate has dissipated, abit.
This post is quickly being written, before Mr. RestaurantQuality and I go over to the Little Sweethearts #1-4. The glorious smell of Grandpa's popcorn will fill their house, while Mommy and Daddy enjoy The Boys of Summer and The Sausage Race. The way the season has been going The Sausage Race will be more entertaining.
Dinner tonight for the Little Sweethearts will be cocktail weiners wrapped in crescent rolls, with 'Dip n Dots' for dessert.
Here's an idea for your dinner, sometime this week.
Life is good......................
Chicken With Blueberry Chutney
Suggested musical background: Smooth by Santana
Chutney
2 cups blueberries (fresh or frozen)
1/3 cup brown sugar
1/3 cup finely chopped onion
1/4 cup golden raisins
3 T. cider vinegar
1 1/2 t. grated fresh ginger
1/4 t. salt
1/4 t. cinnamon
1/8 t. crushed red pepper
dash, ground cloves
1 clove garlic, minced
Combine all in medium saucepan.
Bring to boil.
Decrease heat to medium-low; simmer for about 25 minutes or until thick.
Inhale the wonderfully aromatic steam coming out of that pan.......
Chicken
4 chicken breast halves, boneless/skinless
1 1/2 T. olive oil
3/4 t. dried basil
3/4 t. oregano
3 cloves garlic, minced
3/4 t. salt
1/4 t. pepper
Combine the olive oil, basil, oregano, garlic in a bowl. This will be used for the marinade
Place the chicken in a large ziploc bag and pour in the marinade.
Place in frig for 2 hours. Flip the bag over a couple of times.
Remove chicken from bag and sprinkle with the salt/pepper.
Grill the chicken and serve with the chutney.
My Notes:
Does not matter if you use fresh or frozen berries. I tend to use frozen, because I usually have them on hand.
If you don't have golden raisins, what is wrong with you? Just a bit of levity, there. Use regular raisins with no problem.
The grated fresh ginger. If you want to use fresh ginger, you won't need much of it. When you are selecting it in the produce section, just break off a piece the size you want. Will cost about 17 cents.
I usually use bottled ground ginger in place of fresh ginger. It's usually in the refrigerated area of the produce department. It's in a 4 oz glass jar. The one I have now is 'Spice World'. It's the consistency of a thick paste. I use about 1/2 teaspoon.
Sometimes it is hard to find, both in the produce department AND in my frig.
I rarely mince my own garlic, anymore. Have gotten used to having the bottled minced garlic in the frig. I know, I should mince my own garlic, but it's one of the things I've gotten past.
The chutney can easily be made ahead and kept in the frig. Just reheat, over low heat, when you are ready for it.
Oo-la-la!!!!!
It has warmed up to 61 degrees on this August 29th, so the desire for Hot Chocolate has dissipated, abit.
This post is quickly being written, before Mr. RestaurantQuality and I go over to the Little Sweethearts #1-4. The glorious smell of Grandpa's popcorn will fill their house, while Mommy and Daddy enjoy The Boys of Summer and The Sausage Race. The way the season has been going The Sausage Race will be more entertaining.
Dinner tonight for the Little Sweethearts will be cocktail weiners wrapped in crescent rolls, with 'Dip n Dots' for dessert.
Here's an idea for your dinner, sometime this week.
Life is good......................
Chicken With Blueberry Chutney
Suggested musical background: Smooth by Santana
Chutney
2 cups blueberries (fresh or frozen)
1/3 cup brown sugar
1/3 cup finely chopped onion
1/4 cup golden raisins
3 T. cider vinegar
1 1/2 t. grated fresh ginger
1/4 t. salt
1/4 t. cinnamon
1/8 t. crushed red pepper
dash, ground cloves
1 clove garlic, minced
Combine all in medium saucepan.
Bring to boil.
Decrease heat to medium-low; simmer for about 25 minutes or until thick.
Inhale the wonderfully aromatic steam coming out of that pan.......
Chicken
4 chicken breast halves, boneless/skinless
1 1/2 T. olive oil
3/4 t. dried basil
3/4 t. oregano
3 cloves garlic, minced
3/4 t. salt
1/4 t. pepper
Combine the olive oil, basil, oregano, garlic in a bowl. This will be used for the marinade
Place the chicken in a large ziploc bag and pour in the marinade.
Place in frig for 2 hours. Flip the bag over a couple of times.
Remove chicken from bag and sprinkle with the salt/pepper.
Grill the chicken and serve with the chutney.
My Notes:
Does not matter if you use fresh or frozen berries. I tend to use frozen, because I usually have them on hand.
If you don't have golden raisins, what is wrong with you? Just a bit of levity, there. Use regular raisins with no problem.
The grated fresh ginger. If you want to use fresh ginger, you won't need much of it. When you are selecting it in the produce section, just break off a piece the size you want. Will cost about 17 cents.
I usually use bottled ground ginger in place of fresh ginger. It's usually in the refrigerated area of the produce department. It's in a 4 oz glass jar. The one I have now is 'Spice World'. It's the consistency of a thick paste. I use about 1/2 teaspoon.
Sometimes it is hard to find, both in the produce department AND in my frig.
I rarely mince my own garlic, anymore. Have gotten used to having the bottled minced garlic in the frig. I know, I should mince my own garlic, but it's one of the things I've gotten past.
The chutney can easily be made ahead and kept in the frig. Just reheat, over low heat, when you are ready for it.
Saturday, August 22, 2009
Broccoli Cheese Soup
Soup, you say. Why is RestaurantQuality telling me to make soup on an August 22nd Saturday? It's Summertime, isn't it?
Sure does not feel like Summertime. Feels like October 22nd, not August 22nd. Although, it does not LOOK like Fall. Our backyard looks like Summertime ---- everything is green and lush. Everyday, our impatiens lure me over to them so that I may tell them how fabulously gorgeous they are. (They are particularly narcissistic this Summer.)
If Monet were to drop by for a bowl of Broccoli Cheese Soup, he would not be able to resist getting his easel out and painting splashes of those beauties in our backyard. Then, I'd have to go to Musee d'Orsay to view them, after tea and croissant at a nearby cafe, of course.
I digress. It's soup weather, today, not brats on the grill weather, so I give you Broccoli Cheese Soup. It will be even better when it is October 22nd. (And, it takes about 30 minutes to prepare.)
Life is good...........................
Broccoli Cheese Soup
About 6 servings, at 1 1/3 cups per serving)
Suggested musical background: The Good Life (Bobby Darin)
2 T. butter
1 cup chopped onion
2 garlic cloves, minced
3 cups chicken broth
16 ounces broccoli florets (see my notes)
2 1/2 cups milk
1/3 cup all purpose flour
1/4 t. black pepper
8 ounces Velveeta, cubed
Melt the butter in a 'soup pan'. Add the onion. Saute for about 3 minutes. Add the garlic. Saute for about 2 minutes.
Add the broth and the broccoli. Bring to a boil, over medium-high heat.
Reduce heat to medium; continue to cook another 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. (You are making a roux, here).
Add milk mixture to broccoli mixture. Cook 5 minutes, or until slightly thick, stirring constantly.
Stir in pepper.
Remove from heat.
Add Velveeta, stirring until cheese melts.
Place 1/3 of the soup in a blender or food processor. Process until smooth.
Return pureed soup mixture to pan.
My Notes:
The broccoli florets: I do not buy florets. I buy 2 large heads of broccoli. Chop off the stems, so that I have 'florets' -- just the top green part. I have never even attempted to figure out the proper weight of the '2 large heads of broccoli' when I buy broccoli. I just wing it. You are hereby empowered to do the same.
The garlic: I buy the bottled minced garlic and throw in a teaspoon of it.
I use 2% milk. Use whatever you have.
I use the low fat or no fat chicken broth.
Velveeta. Yes, I use Velveeta and it tastes really good, thankyouverymuch.
The 'soup pan'. By this, I mean a pan you'd make soup in. I did not want to say 'stock pot', because those things can be HUGE. There are about 6 cups of liquid in this recipe, along with the other ingredients. I use our 'spaghetti pan' not our 'corn on the cob pan'---- hope that gives you a frame of reference.
Using a blender works very well. Don't think you have to go out and buy a food processor. If you have an immersion blender, it will work very well, too. Just eyeball the 1/3 that you'll be processing. I have never measured it out.
Stay warm.................
Sure does not feel like Summertime. Feels like October 22nd, not August 22nd. Although, it does not LOOK like Fall. Our backyard looks like Summertime ---- everything is green and lush. Everyday, our impatiens lure me over to them so that I may tell them how fabulously gorgeous they are. (They are particularly narcissistic this Summer.)
If Monet were to drop by for a bowl of Broccoli Cheese Soup, he would not be able to resist getting his easel out and painting splashes of those beauties in our backyard. Then, I'd have to go to Musee d'Orsay to view them, after tea and croissant at a nearby cafe, of course.
I digress. It's soup weather, today, not brats on the grill weather, so I give you Broccoli Cheese Soup. It will be even better when it is October 22nd. (And, it takes about 30 minutes to prepare.)
Life is good...........................
Broccoli Cheese Soup
About 6 servings, at 1 1/3 cups per serving)
Suggested musical background: The Good Life (Bobby Darin)
2 T. butter
1 cup chopped onion
2 garlic cloves, minced
3 cups chicken broth
16 ounces broccoli florets (see my notes)
2 1/2 cups milk
1/3 cup all purpose flour
1/4 t. black pepper
8 ounces Velveeta, cubed
Melt the butter in a 'soup pan'. Add the onion. Saute for about 3 minutes. Add the garlic. Saute for about 2 minutes.
Add the broth and the broccoli. Bring to a boil, over medium-high heat.
Reduce heat to medium; continue to cook another 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. (You are making a roux, here).
Add milk mixture to broccoli mixture. Cook 5 minutes, or until slightly thick, stirring constantly.
Stir in pepper.
Remove from heat.
Add Velveeta, stirring until cheese melts.
Place 1/3 of the soup in a blender or food processor. Process until smooth.
Return pureed soup mixture to pan.
My Notes:
The broccoli florets: I do not buy florets. I buy 2 large heads of broccoli. Chop off the stems, so that I have 'florets' -- just the top green part. I have never even attempted to figure out the proper weight of the '2 large heads of broccoli' when I buy broccoli. I just wing it. You are hereby empowered to do the same.
The garlic: I buy the bottled minced garlic and throw in a teaspoon of it.
I use 2% milk. Use whatever you have.
I use the low fat or no fat chicken broth.
Velveeta. Yes, I use Velveeta and it tastes really good, thankyouverymuch.
The 'soup pan'. By this, I mean a pan you'd make soup in. I did not want to say 'stock pot', because those things can be HUGE. There are about 6 cups of liquid in this recipe, along with the other ingredients. I use our 'spaghetti pan' not our 'corn on the cob pan'---- hope that gives you a frame of reference.
Using a blender works very well. Don't think you have to go out and buy a food processor. If you have an immersion blender, it will work very well, too. Just eyeball the 1/3 that you'll be processing. I have never measured it out.
Stay warm.................
Tuesday, August 4, 2009
Lemon Sugar Cookies
Good golly, Miss Molly, where have I been????
Can't believe it has been two months since I've been here. In the interim, I've been back in The City By A Great Lake, returned to the Great Southwest, and then back to The City By A Great Lake.
In between all those travels, Restaurant Quality went to Paris. Oo-la-la!!
What a beautiful city ---- the architecture, the statues, the sculptures, and most importantly, the wine. Food was secondary for me. I must note that baked items are not defined as 'food' in Paris. Baked items come under the heading of 'ambrosia' in Paris. Ambrosia is of primary importance to Restaurant Quality!!
Paris highlights: The Lourve, especially standing at 'Winged Victory' and thinking of all she represents. Night river cruise on the Seine, with the Eiffel Tower in all its sparkling splendor. Notre Dame -- no further description necessary. Amarina gelato -- Je voudrais le grande, si'l vous plait. Drinking wine, every night, at the cafe near our hotel.
I'll be showing Mr. RestaurantQuality around Paris next year. Oo-la-la!!
I come to you today, bearing Lemon Sugar Cookies. This recipe is at the request of Ms. Jackson Street. It's a recipe I found online, but cannot remember where. It's a sugar cookie, with a kiss of lemon --- tasty to have while sitting on a balcony, watching the parasailing on Lake Monona, and talking with wonderful friends...................
See you much sooner than last time.
Life is good...........
Lemon Sugar Cookies
Suggested musical background: Barry White's 'You're My First, My Last, My Everything. (I LOVE to bake with Barry ----- he makes everything tastes better.)
Oven at 375 degrees; makes about four dozen cookies.
2 1/2 cups all purpose flour
2 t. baking powder
3/4 t. salt
1 cup unsalted butter, room temp
1 1/2 cups sugar
2 T. lemon zest
2 large eggs, at room temp
1/2 t. vanilla
1/2 cup sugar, for rolling cookies
In a medium bowl, whisk flour, baking powder and salt. Set aside.
In large bowl, cream butter, sugar and lemon zest until light and fluffy.
Beat in eggs, one at a time.
Add vanilla.
Gradually mix in flour mixture, at low speed.
Chill dough for a couple hours.
Shape dough into 1" balls.
Put 1/2 cup sugar into a small bowl.
Roll dough balls in the sugar.
Place on parchment covered cookie sheets.
Bake 9-11 minutes, until set, but not browned.
Cool on pan for one minute; transfer to cooling racks.
My Notes:
Regarding the sugar, when I want to 'feel' like a baker, I use 'baker's sugar'. It's the superfine stuff. Regular sugar is just fine, though, said the Mama Bear.
For the lemon zest, I use a microplane zester. It's one of those kitchen items that come under the heading 'using the right tool for the job'. It sure makes the zesting job effortless.
I always use parchment paper when baking cookies. It's inexpensive and you'll find it where you find aluminum foil. Parchment paper = nice, lightly browned cookie bottoms (provided you don't bake the holy heck out of them).
Can't believe it has been two months since I've been here. In the interim, I've been back in The City By A Great Lake, returned to the Great Southwest, and then back to The City By A Great Lake.
In between all those travels, Restaurant Quality went to Paris. Oo-la-la!!
What a beautiful city ---- the architecture, the statues, the sculptures, and most importantly, the wine. Food was secondary for me. I must note that baked items are not defined as 'food' in Paris. Baked items come under the heading of 'ambrosia' in Paris. Ambrosia is of primary importance to Restaurant Quality!!
Paris highlights: The Lourve, especially standing at 'Winged Victory' and thinking of all she represents. Night river cruise on the Seine, with the Eiffel Tower in all its sparkling splendor. Notre Dame -- no further description necessary. Amarina gelato -- Je voudrais le grande, si'l vous plait. Drinking wine, every night, at the cafe near our hotel.
I'll be showing Mr. RestaurantQuality around Paris next year. Oo-la-la!!
I come to you today, bearing Lemon Sugar Cookies. This recipe is at the request of Ms. Jackson Street. It's a recipe I found online, but cannot remember where. It's a sugar cookie, with a kiss of lemon --- tasty to have while sitting on a balcony, watching the parasailing on Lake Monona, and talking with wonderful friends...................
See you much sooner than last time.
Life is good...........
Lemon Sugar Cookies
Suggested musical background: Barry White's 'You're My First, My Last, My Everything. (I LOVE to bake with Barry ----- he makes everything tastes better.)
Oven at 375 degrees; makes about four dozen cookies.
2 1/2 cups all purpose flour
2 t. baking powder
3/4 t. salt
1 cup unsalted butter, room temp
1 1/2 cups sugar
2 T. lemon zest
2 large eggs, at room temp
1/2 t. vanilla
1/2 cup sugar, for rolling cookies
In a medium bowl, whisk flour, baking powder and salt. Set aside.
In large bowl, cream butter, sugar and lemon zest until light and fluffy.
Beat in eggs, one at a time.
Add vanilla.
Gradually mix in flour mixture, at low speed.
Chill dough for a couple hours.
Shape dough into 1" balls.
Put 1/2 cup sugar into a small bowl.
Roll dough balls in the sugar.
Place on parchment covered cookie sheets.
Bake 9-11 minutes, until set, but not browned.
Cool on pan for one minute; transfer to cooling racks.
My Notes:
Regarding the sugar, when I want to 'feel' like a baker, I use 'baker's sugar'. It's the superfine stuff. Regular sugar is just fine, though, said the Mama Bear.
For the lemon zest, I use a microplane zester. It's one of those kitchen items that come under the heading 'using the right tool for the job'. It sure makes the zesting job effortless.
I always use parchment paper when baking cookies. It's inexpensive and you'll find it where you find aluminum foil. Parchment paper = nice, lightly browned cookie bottoms (provided you don't bake the holy heck out of them).
Saturday, May 30, 2009
Broccoli Salad
Hi,
Am back with the aforementioned Broccoli Salad recipe.
Hope you have all had a good week. Busy one, here at Restaurant Quality. Little Sweeheart #5 and her Mommy and Daddy were here for supper on Memorial Day. The featured menu item was Sliced BBQ Pork, from Memphis Best Barbeque, a small restaurant near us. The owner is part of the extended Neely family -- as in the Neelys on FoodNetwork. Man oh man (as James K. would say) is it good. FD #1 and FSIL have been hearing about it for months.
So, I call Memphis Best on Memorial Day. Dang --- closed for the holiday. In hindsight, makes sense that the owner would close on Memorial Day. He is retired USMC. When we go to the restaurant, Mr. Restaurant Quality dons one of his USMC shirts and they give each other that silent acknowledgement that Marines give each other. Then, come the warm handshakes........
What became the featured menu item???? Brats. Can never go wrong with brats. Mr. Restaurant Quality took over the featured menu item. Dashed to the store. Parboiled them in beer and sauerkraut. Grilled them. Placed them in a simmering saucepan with the beer and sauerkraut and hovered over them for about 3 hours.
Best brats I've ever had. Felt like I was tailgating at Miller Park. I digress to envision driving past Miller Park on gameday ------- smoke drifting over I-94 from all the perfectly grilled brats.
And, the smell of the grills drifting into the car. Catching a 55 MPH glimpse of rows and rows of Brewer fans, sitting on lawnchairs, playing the beanbag game that FS #2 dominates, standing at tables groaning with 'ballpark' food.
Next time I go, Broccoli Salad will be on that groaning table. The recipe comes to me from FS #1, who makes restaurant quality food in his own kitchen (and at the firehouse).........
Broccoli Salad
suggested musical background: Sway, by Michael Buble
Recipe is as FS#1 gave it to me.
1 head broccoli
1 cup raisins
1 cup sunflower seeds
1/2 cup red onion, chopped
crushed bacon
1 cup mayo
1/2 cup sugar
4 T. orange juice
2 T. white vinegar
Mix dressing ingredients and add rest of stuff.
My Notes:
FS#1 knows what he is doing in the kitchen, so his recipe instruction is succinct, shall we say.
The broccoli: cut it up so that you are using the 'flowerets', not any of the stalk.
The sunflower seeds: Am not a sunflower seed gal. I use pine nuts, lightly toasted in a small pan. But, you can use them raw.
The red onion: RestaurantQuality never uses raw onion. Mr. RestaurantQuality has few caveats, but raw onion is one of them. Now, fried onions????? Yes, yes, yes. Not in this salad, but on cheeseburgers and Italian sausage.
The crushed bacon: RestaurantQuality uses 4 slices of bacon, crisply fried and then broken (by hand) into small bite-size pieces.
In a large bowl, combine the broccoli, raisins, sunflower seeds, onion, and bacon. Set aside.
In a separate bowl, combine the mayo, sugar, OJ and vinegar.
Pour the 'sauce' over the broccoli stuff. Combine well. Refrigerate.
This recipe allows for lots of 'adjustments'. You can easily halve the recipe for a smaller bowl of salad.
You can easily follow the recipe, using a head of broccoli, but adjust the amount of raisins, nuts/seeds, onion, bacon.
If you like cauliflower (this is one of my caveats - I say 'a no-no-no'), throw some in the bowl.
Life is good................
Am back with the aforementioned Broccoli Salad recipe.
Hope you have all had a good week. Busy one, here at Restaurant Quality. Little Sweeheart #5 and her Mommy and Daddy were here for supper on Memorial Day. The featured menu item was Sliced BBQ Pork, from Memphis Best Barbeque, a small restaurant near us. The owner is part of the extended Neely family -- as in the Neelys on FoodNetwork. Man oh man (as James K. would say) is it good. FD #1 and FSIL have been hearing about it for months.
So, I call Memphis Best on Memorial Day. Dang --- closed for the holiday. In hindsight, makes sense that the owner would close on Memorial Day. He is retired USMC. When we go to the restaurant, Mr. Restaurant Quality dons one of his USMC shirts and they give each other that silent acknowledgement that Marines give each other. Then, come the warm handshakes........
What became the featured menu item???? Brats. Can never go wrong with brats. Mr. Restaurant Quality took over the featured menu item. Dashed to the store. Parboiled them in beer and sauerkraut. Grilled them. Placed them in a simmering saucepan with the beer and sauerkraut and hovered over them for about 3 hours.
Best brats I've ever had. Felt like I was tailgating at Miller Park. I digress to envision driving past Miller Park on gameday ------- smoke drifting over I-94 from all the perfectly grilled brats.
And, the smell of the grills drifting into the car. Catching a 55 MPH glimpse of rows and rows of Brewer fans, sitting on lawnchairs, playing the beanbag game that FS #2 dominates, standing at tables groaning with 'ballpark' food.
Next time I go, Broccoli Salad will be on that groaning table. The recipe comes to me from FS #1, who makes restaurant quality food in his own kitchen (and at the firehouse).........
Broccoli Salad
suggested musical background: Sway, by Michael Buble
Recipe is as FS#1 gave it to me.
1 head broccoli
1 cup raisins
1 cup sunflower seeds
1/2 cup red onion, chopped
crushed bacon
1 cup mayo
1/2 cup sugar
4 T. orange juice
2 T. white vinegar
Mix dressing ingredients and add rest of stuff.
My Notes:
FS#1 knows what he is doing in the kitchen, so his recipe instruction is succinct, shall we say.
The broccoli: cut it up so that you are using the 'flowerets', not any of the stalk.
The sunflower seeds: Am not a sunflower seed gal. I use pine nuts, lightly toasted in a small pan. But, you can use them raw.
The red onion: RestaurantQuality never uses raw onion. Mr. RestaurantQuality has few caveats, but raw onion is one of them. Now, fried onions????? Yes, yes, yes. Not in this salad, but on cheeseburgers and Italian sausage.
The crushed bacon: RestaurantQuality uses 4 slices of bacon, crisply fried and then broken (by hand) into small bite-size pieces.
In a large bowl, combine the broccoli, raisins, sunflower seeds, onion, and bacon. Set aside.
In a separate bowl, combine the mayo, sugar, OJ and vinegar.
Pour the 'sauce' over the broccoli stuff. Combine well. Refrigerate.
This recipe allows for lots of 'adjustments'. You can easily halve the recipe for a smaller bowl of salad.
You can easily follow the recipe, using a head of broccoli, but adjust the amount of raisins, nuts/seeds, onion, bacon.
If you like cauliflower (this is one of my caveats - I say 'a no-no-no'), throw some in the bowl.
Life is good................
Sunday, May 24, 2009
Memorial Day
Happy Memorial Day To All.............
This post was meant to be a recipe for Broccoli Salad, with a paragraph acknowledging Memorial Day.
It now, rightfully, is a post HONORING Memorial Day. It evolved into a 'stand alone' post after I did some quick online research, and I'm glad I did.
One of my grade school teachers (I mean nuns -- eyes in the back of the head and ruler in hand), at St. Thomas Aquinas probably made me memorize what I have to share with you, but at the time 'history' was of no interest to me.
Age ---- I meant to say 'life experiences' ---- helps me greatly appreciate history. Now, I cannot get enough of it. That appreciation was ignited by a teacher I had a lifetime ago, at Milwaukee Area Technical College, and I will always remember him.
Memorial Day. The last Monday in May. Long weekend. Get the grill out. Hope it is not raining so that you can plant some flowers. Countdown to last day of school.
Think deeper.
Memorial Day, begun as a result of the Civil War. Initially, it was called Decoration Day because people would go out to the graves of Civil War soldiers and decorate their graves.
Formal acclimation was given on May 30, 1868, at Arlington National Cemetery. Flags were placed on the graves of Union and Confederate soldiers, on that day to honor and remember all who died in that War. I am humbled to say that I have a 'many times great' grandfather who lies in Arlington, having given his life in the Union cause. It is due to the loving geneological efforts of Ms. Waters Edge that we have recently come to know this.
From 1868 until 1971, Memorial Day was always on May 30th. In 1971, Memorial Day was moved to the last Monday in May.
Memorial Day has evolved to encompass honoring and remembering all those who have given their life in service to our great country.
If you ever get to Washington, D.C., go to Arlington. Stand on the porch of Robert E. Lee's home and look out, not only at the Washington Monument in the distance, but to the ground around you. That's where the Union and Confederate soldiers lie.
Go to The Tomb Of The Unknown Soldier. Think of ALL who have given their lives in the service of our country - from the Revolutionary War to today. Stay for the Changing Of The Guard. Be awed by the quiet, by the reverence.
And remember them.......................
Life is good
This post was meant to be a recipe for Broccoli Salad, with a paragraph acknowledging Memorial Day.
It now, rightfully, is a post HONORING Memorial Day. It evolved into a 'stand alone' post after I did some quick online research, and I'm glad I did.
One of my grade school teachers (I mean nuns -- eyes in the back of the head and ruler in hand), at St. Thomas Aquinas probably made me memorize what I have to share with you, but at the time 'history' was of no interest to me.
Age ---- I meant to say 'life experiences' ---- helps me greatly appreciate history. Now, I cannot get enough of it. That appreciation was ignited by a teacher I had a lifetime ago, at Milwaukee Area Technical College, and I will always remember him.
Memorial Day. The last Monday in May. Long weekend. Get the grill out. Hope it is not raining so that you can plant some flowers. Countdown to last day of school.
Think deeper.
Memorial Day, begun as a result of the Civil War. Initially, it was called Decoration Day because people would go out to the graves of Civil War soldiers and decorate their graves.
Formal acclimation was given on May 30, 1868, at Arlington National Cemetery. Flags were placed on the graves of Union and Confederate soldiers, on that day to honor and remember all who died in that War. I am humbled to say that I have a 'many times great' grandfather who lies in Arlington, having given his life in the Union cause. It is due to the loving geneological efforts of Ms. Waters Edge that we have recently come to know this.
From 1868 until 1971, Memorial Day was always on May 30th. In 1971, Memorial Day was moved to the last Monday in May.
Memorial Day has evolved to encompass honoring and remembering all those who have given their life in service to our great country.
If you ever get to Washington, D.C., go to Arlington. Stand on the porch of Robert E. Lee's home and look out, not only at the Washington Monument in the distance, but to the ground around you. That's where the Union and Confederate soldiers lie.
Go to The Tomb Of The Unknown Soldier. Think of ALL who have given their lives in the service of our country - from the Revolutionary War to today. Stay for the Changing Of The Guard. Be awed by the quiet, by the reverence.
And remember them.......................
Life is good
Saturday, May 9, 2009
White Chocolate Macadamia Nut Cookies
It is great to be back...........
Restaurant Quality has been on a brief hiatus while in The Great City On A Great Lake. Flew back for some family events, and of course, to be with My Little Sweethearts, #1-4. We had FIVE sleepovers in 17 days. Lots of fun to be had at Grandma's house. Lots of conversations involving the musings of an eight year old, a seven year old, a four year old and a two year old.
Ms. Oconomowoc and I had Fun Day in The Windy City, visiting FD #2 ---- actually for lunch and then for cocktail time (there are those amongst us who feel that's the best time of the day). In between, we started out at FD's office building and walked about six miles to/from 'Marshall Field's' on State (we never call it Macy's) and to/from The Art Institute. Ahhhh, to stand and marvel at the 'blue' in Renoir's "The Two Sisters".
Now, here I am, back in The Great SouthWest.
It's Mother's Day weekend and I threw myself into some baking. I have been saying for quite some time that I was going to make White Chocolate Macadamia Nut Cookies for Mr. Restaurant Quality.
Well, Mother's Day weekend is the perfect time to make them for the Father of all The Fabulous Ones and the Grandfather of all The Little Sweethearts. (I would not be a Mom or Grandma without him..............)
So, I cranked up my ipod and starting hauling out all the ingredients. I HIGHLY recommend baking to Bobby Darin's 'Call Me Irresponsible'. It is a great song ---- the musical arrangement is sooo good ------ and I blast it. It made these cookies especially good.
Life is good...........................
White Chocolate Macadamia Nut Cookies
350 degrees
parchment lined cookie sheets
makes about 4 dozen
1 cup butter, room temp
3/4 cup packed light brown sugar
1/2 cup sugar
2 eggs, room temp
1/2 t. vanilla extract
1/2 t. almond extract
2 1/2 cups all purpose flour
1 t. baking soda
1/2 t. salt
1 cup coarsely chopped macadamia nuts (about 3/4 pound)
1 cup coarsely chopped white chocolate
In medium bowl, combine the flour, baking soda, and salt. Set aside.
In large bowl, cream together the butter, brown sugar, and sugar, until smooth.
Beat in the eggs, one at a time.
Stir in the vanilla and almond extracts.
Gradually add the flour mixture into the butter mixture.
Mix in the nuts and white chocolate.
Drop dough by teaspoonsful, onto parchment lined cookie sheets.
Bake for 10 minutes, or until golden brown.
Remove from oven and place pans on cooling racks. Let cookies 'rest' about five minutes, then remove from pan and place cookies on cooling racks.
My Notes:
A disclaimer: I am not a White Chocolate Macadamia Nut Cookie gal. In fact, I step forward to say that I have never had one. You see what true love is ----- I baked something for Mr. Restaurant Quality that I don't care for. Mr. Restaurant Quality wishes to advise all that he is "The Tester" for this recipe, and he advises that they are good.
I tried one (ok, I tried three). They are tasty, but I prefer eating the dough.................
RE: baking for 10 minutes. I rotated the pans (top rack to bottom rack and vice versa) at the
five minute mark.
Start watching for 'doneness' at 9 minutes.
RE: the 'resting' of the cookies on the pan after coming out of the oven. I read somewhere that if you do this, you'll get a chewier cookie. I think 'chewy' does this cookie proud, so I let them 'rest'.
If you prefer a crisper cookie, remove the cookies from the pan, directly to a cooling rack, as soon as you take them out of the oven.
I am lucky to have a Sprouts grocery store near me, here in The Great SouthWest. Bought the nuts there, from a bulk bin, for $5.39/pound.
Restaurant Quality has been on a brief hiatus while in The Great City On A Great Lake. Flew back for some family events, and of course, to be with My Little Sweethearts, #1-4. We had FIVE sleepovers in 17 days. Lots of fun to be had at Grandma's house. Lots of conversations involving the musings of an eight year old, a seven year old, a four year old and a two year old.
Ms. Oconomowoc and I had Fun Day in The Windy City, visiting FD #2 ---- actually for lunch and then for cocktail time (there are those amongst us who feel that's the best time of the day). In between, we started out at FD's office building and walked about six miles to/from 'Marshall Field's' on State (we never call it Macy's) and to/from The Art Institute. Ahhhh, to stand and marvel at the 'blue' in Renoir's "The Two Sisters".
Now, here I am, back in The Great SouthWest.
It's Mother's Day weekend and I threw myself into some baking. I have been saying for quite some time that I was going to make White Chocolate Macadamia Nut Cookies for Mr. Restaurant Quality.
Well, Mother's Day weekend is the perfect time to make them for the Father of all The Fabulous Ones and the Grandfather of all The Little Sweethearts. (I would not be a Mom or Grandma without him..............)
So, I cranked up my ipod and starting hauling out all the ingredients. I HIGHLY recommend baking to Bobby Darin's 'Call Me Irresponsible'. It is a great song ---- the musical arrangement is sooo good ------ and I blast it. It made these cookies especially good.
Life is good...........................
White Chocolate Macadamia Nut Cookies
350 degrees
parchment lined cookie sheets
makes about 4 dozen
1 cup butter, room temp
3/4 cup packed light brown sugar
1/2 cup sugar
2 eggs, room temp
1/2 t. vanilla extract
1/2 t. almond extract
2 1/2 cups all purpose flour
1 t. baking soda
1/2 t. salt
1 cup coarsely chopped macadamia nuts (about 3/4 pound)
1 cup coarsely chopped white chocolate
In medium bowl, combine the flour, baking soda, and salt. Set aside.
In large bowl, cream together the butter, brown sugar, and sugar, until smooth.
Beat in the eggs, one at a time.
Stir in the vanilla and almond extracts.
Gradually add the flour mixture into the butter mixture.
Mix in the nuts and white chocolate.
Drop dough by teaspoonsful, onto parchment lined cookie sheets.
Bake for 10 minutes, or until golden brown.
Remove from oven and place pans on cooling racks. Let cookies 'rest' about five minutes, then remove from pan and place cookies on cooling racks.
My Notes:
A disclaimer: I am not a White Chocolate Macadamia Nut Cookie gal. In fact, I step forward to say that I have never had one. You see what true love is ----- I baked something for Mr. Restaurant Quality that I don't care for. Mr. Restaurant Quality wishes to advise all that he is "The Tester" for this recipe, and he advises that they are good.
I tried one (ok, I tried three). They are tasty, but I prefer eating the dough.................
RE: baking for 10 minutes. I rotated the pans (top rack to bottom rack and vice versa) at the
five minute mark.
Start watching for 'doneness' at 9 minutes.
RE: the 'resting' of the cookies on the pan after coming out of the oven. I read somewhere that if you do this, you'll get a chewier cookie. I think 'chewy' does this cookie proud, so I let them 'rest'.
If you prefer a crisper cookie, remove the cookies from the pan, directly to a cooling rack, as soon as you take them out of the oven.
I am lucky to have a Sprouts grocery store near me, here in The Great SouthWest. Bought the nuts there, from a bulk bin, for $5.39/pound.
Thursday, April 16, 2009
Stuffed Pasta Shells
Here's a quick post, as I prepare to go and see my Little Sweethearts, 1-4.
Mr. and Mrs. Hawley Road were here for dinner on Monday. Decided to make stuffed pasta shells, with homemade pasta sauce. Ahhhhh, it is so good.
The recipe makes alot of stuffed shells. If there are more than you want to bake for dinner, you can freeze the unbaked stuffed shells. (After you fill them, place on a cooking sheet; freeze. Then, place the shells in a ziploc bag and keep in freezer.)
The pasta sauce has been posted on 12/14/08.
A nice chianti goes quite nicely with this (both in preparing and in eating).
Life is good...........................
Stuffed Pasta Shells
adapted from one of Giada's recipes
Lightly oil a 9x13 pan
12 oz (1 box) jumbo pasta shells (make sure box says 'jumbo', as in Mrs. Jumbo from Dumbo)
1 pound ground beef
2 (15 oz) containers whole milk ricotta cheese
1 1/3 cups grated parmesan cheese
4 large egg yolks
3 T chopped Italian parsley
3 T chopped fresh basil leaves
1 1/2 t salt
1/2 t black pepper
1 Cup shredded mozzarella cheese
5 cups pasta sauce (posted on 12/14/08)
Cook pasta shells in large pot of boiling salted water until slightly tender but still firm to the bite, about 4-6 minutes. (Shells continue cooking in the oven after they have been stuffed.)
Using slotted spoon, drain and scoop out shells and place on a lightly oiled cookie sheet, spreading them out so that they do not stick together; allow to cool.
Brown and drain the ground beef. I add a tablespoon of Italian herb seasoning to the meat, while browning.
In a large bowl, combine the ricotta, parmesan, egg yolks, basil, parsley, salt and pepper.
Add the ground beef and combine.
Place about 1 1/4 cups of pasta sauce in the 9x13 pan.
Fill the cooled shells with the cheese/beef mixture; about 2 T. in each shell.
Place the filled shells in the 9x13 pan.
Spoon remaining sauce over the shells.
Sprinkle with the mozzarella cheese.
Bake in the lower third of the oven until filling is heated through, about 20-25 minutes.
350 degrees.
My Notes:
The pasta sauce I use is very good and does not take much time to bring together, at all. But, if you don't have the time, just use whatever store-bought pasta sauce you would like.
Recipe calls for 5 cups of pasta sauce; rarely do I use the full amount. Use as much or as little as you like. This is where the glass(es) of chianti helps you to assess the amount of sauce to use.
All the shells do not fit into a 9x13 pan. If you need more room, just get out another pan.
Generally, I end up freezing some of the unbaked stuffed shells.
Reheating the leftovers is a breeze. Already baked shells will reheat in about 15 minutes.
If the shells are coming out of the freezer, let shells come to room temp. Place in pan (pasta sauce on the bottom of pan and remember to sprinkle with the mozzarella cheese). Bake at 350 degrees, 20-25 minutes.
Of course, you can put the frozen shells right into the oven (in a pan, of course, not a ziploc bag). You'll just have to adjust baking times.
Mr. and Mrs. Hawley Road were here for dinner on Monday. Decided to make stuffed pasta shells, with homemade pasta sauce. Ahhhhh, it is so good.
The recipe makes alot of stuffed shells. If there are more than you want to bake for dinner, you can freeze the unbaked stuffed shells. (After you fill them, place on a cooking sheet; freeze. Then, place the shells in a ziploc bag and keep in freezer.)
The pasta sauce has been posted on 12/14/08.
A nice chianti goes quite nicely with this (both in preparing and in eating).
Life is good...........................
Stuffed Pasta Shells
adapted from one of Giada's recipes
Lightly oil a 9x13 pan
12 oz (1 box) jumbo pasta shells (make sure box says 'jumbo', as in Mrs. Jumbo from Dumbo)
1 pound ground beef
2 (15 oz) containers whole milk ricotta cheese
1 1/3 cups grated parmesan cheese
4 large egg yolks
3 T chopped Italian parsley
3 T chopped fresh basil leaves
1 1/2 t salt
1/2 t black pepper
1 Cup shredded mozzarella cheese
5 cups pasta sauce (posted on 12/14/08)
Cook pasta shells in large pot of boiling salted water until slightly tender but still firm to the bite, about 4-6 minutes. (Shells continue cooking in the oven after they have been stuffed.)
Using slotted spoon, drain and scoop out shells and place on a lightly oiled cookie sheet, spreading them out so that they do not stick together; allow to cool.
Brown and drain the ground beef. I add a tablespoon of Italian herb seasoning to the meat, while browning.
In a large bowl, combine the ricotta, parmesan, egg yolks, basil, parsley, salt and pepper.
Add the ground beef and combine.
Place about 1 1/4 cups of pasta sauce in the 9x13 pan.
Fill the cooled shells with the cheese/beef mixture; about 2 T. in each shell.
Place the filled shells in the 9x13 pan.
Spoon remaining sauce over the shells.
Sprinkle with the mozzarella cheese.
Bake in the lower third of the oven until filling is heated through, about 20-25 minutes.
350 degrees.
My Notes:
The pasta sauce I use is very good and does not take much time to bring together, at all. But, if you don't have the time, just use whatever store-bought pasta sauce you would like.
Recipe calls for 5 cups of pasta sauce; rarely do I use the full amount. Use as much or as little as you like. This is where the glass(es) of chianti helps you to assess the amount of sauce to use.
All the shells do not fit into a 9x13 pan. If you need more room, just get out another pan.
Generally, I end up freezing some of the unbaked stuffed shells.
Reheating the leftovers is a breeze. Already baked shells will reheat in about 15 minutes.
If the shells are coming out of the freezer, let shells come to room temp. Place in pan (pasta sauce on the bottom of pan and remember to sprinkle with the mozzarella cheese). Bake at 350 degrees, 20-25 minutes.
Of course, you can put the frozen shells right into the oven (in a pan, of course, not a ziploc bag). You'll just have to adjust baking times.
Tuesday, March 31, 2009
Stu's Enchiladas
About a month ago, Mr. and Mrs. Green Bay came to The Valley Of The Sun. Primary purpose: cuddle their Darling Granddaughter (AKA my Little Sweetheart #5).
Secondary purpose: cooking and eating (ETA, golfing comes in above cooking and eating).
One evening, Mr. Green Bay made his much sought after enchiladas. They are really, really good and very easy to make.
Stu's Enchiladas
375 degree oven 15 minutes
1 pound ground beef
chopped onion, optional
1 cup refried beans
1 small can black olives
1 package taco seasoning mix
3/4 cup water
tortillas (I used 8")
1 can enchilada sauce
8 oz. shredded cheese
Brown the meat (with the onion if you are adding it).
Add the taco seasoning mix and water. Bring to boil; reduce to simmer and cook for five minutes.
Add refried beans and olives.
Heat through.
Spoon into tortillas and place in pan.
Cover with sauce and cheese.
Bake for 15 minutes.
My Notes:
I substituted chicken instead of beef. Here's how I did it: 2 boneless, skinless chicken breasts, pounded flat between two pieces of plastic wrap. Season with salt/pepper. Pan saute in olive oil until nicely browned on both sides. Cut into small bite size pieces.
I did not use the black olives, because I am not a black olive gal.
I bought a more expensive enchilada sauce. In the past, I've made enchiladas but always thought the sauce tasted 'tinny', so with this recipe I paid more for a more authentic brand. It paid off; the taste was very good. (I cannot remember the brand name --- I know, what kind of foodblog is this, that cannot provide a brand name. The next time I make these, I will edit in the brand. Lo siento.)
Mr. Green Bay serves his enchiladas with El Rio Spanish Rice (no substitutions for him).
I served mine with a side salad. Mr. Restaurant Quality does not care for spanish rice, and that's putting it mildly.
Secondary purpose: cooking and eating (ETA, golfing comes in above cooking and eating).
One evening, Mr. Green Bay made his much sought after enchiladas. They are really, really good and very easy to make.
Stu's Enchiladas
375 degree oven 15 minutes
1 pound ground beef
chopped onion, optional
1 cup refried beans
1 small can black olives
1 package taco seasoning mix
3/4 cup water
tortillas (I used 8")
1 can enchilada sauce
8 oz. shredded cheese
Brown the meat (with the onion if you are adding it).
Add the taco seasoning mix and water. Bring to boil; reduce to simmer and cook for five minutes.
Add refried beans and olives.
Heat through.
Spoon into tortillas and place in pan.
Cover with sauce and cheese.
Bake for 15 minutes.
My Notes:
I substituted chicken instead of beef. Here's how I did it: 2 boneless, skinless chicken breasts, pounded flat between two pieces of plastic wrap. Season with salt/pepper. Pan saute in olive oil until nicely browned on both sides. Cut into small bite size pieces.
I did not use the black olives, because I am not a black olive gal.
I bought a more expensive enchilada sauce. In the past, I've made enchiladas but always thought the sauce tasted 'tinny', so with this recipe I paid more for a more authentic brand. It paid off; the taste was very good. (I cannot remember the brand name --- I know, what kind of foodblog is this, that cannot provide a brand name. The next time I make these, I will edit in the brand. Lo siento.)
Mr. Green Bay serves his enchiladas with El Rio Spanish Rice (no substitutions for him).
I served mine with a side salad. Mr. Restaurant Quality does not care for spanish rice, and that's putting it mildly.
Lemon Sugar Cookies
Sunny afternoon greetings from The Warm, Sunny Happenin' West Valley............
We are going to the Brewer game (third-last Spring Training game) tonight, with Mr. and Mrs. Verrado. I see beer and peanuts in my immediate future. It will be 'chilly' tonight. I'll have to wear jeans, a long sleeve shirt, and A JACKET (horrors!). However, it will not be too chilly to relax with a few beers.
We went to a Brewer night game last week, and I would have bought hot chocolate had they been selling it. I would have had to unwrap myself from my blanket to do so.
I digress...............
Before I don my Brewer attire, I reminded myself to sit down and let you know about these cookies.
I found the recipe on one of my favorite food blogs: Baking Bites. It's a great site; check it out some evening while enjoying an Adult Beverage.
The dough, the dough. I ate at least five cookies worth of dough.
The taste, the taste. Light, refreshing; the lemon flavor is just a brush of a kiss. (Not a 'big' kiss like I give The Little Sweethearts.)
When you opened the blog, you saw my first efforts at jazzing up Restaurant Quality. Like it? I sure do. Fabulous Daughter #1 was my inspiration and tutor. the cutestblogontheblock.com was the conduit.
If I can remember what FD #1 showed me, there will be ongoing updates to what Restaurant Quality looks like.
Life is good........................
Lemon Sugar Cookies
Adapted from bakingbites.com
375 degrees About 4 dozen cookies
2 1/2 cups all purpose flour
2 t. baking powder
3/4 t. salt
1 cup butter, room temp
1 1/2 cup sugar
2 T. lemon zest
2 large eggs, room temp
3/4 t. vanilla extract
Sugar for rolling the dough
In a large bowl, whisk flour, baking powder and salt. Set aside.
In a medium bowl, blend sugar and lemon zest with your fingers until combined thoroughly.
I used a stand mixer for the following. A hand mixer will work out just fine. In large bowl, cream butter on medium speed. Add the sugar/zest mixture and cream until light and fluffy. About 4 minutes.
Beat in eggs, one at a time.
Add vanilla and blend.
Gradually mix in the flour mixture at low speed. If using a hand mixer, you may have to switch over to using a wooden spoon to mix in by hand.
Chill dough in frig for about one hour.
Set up to roll the dough in sugar. Here's how: get out a small baking pan, such as an 8" round cake pan; a pie plate. Put about 1/2 cup sugar in the pan. You're ready to roll.
Remove bowl from frig and shape dough into 1" balls.
Roll the balls in the sugar.
Place onto cooking sheets/baking pans, lined with parchment paper.
Bake 9-11 minutes. Cookies are done when set, but not browned.
Cool in pan for one minute; remove cookies from pan and cool on cooling rack.
My Notes:
When you are combining the sugar and the lemon zest, the aroma will be so enticing. The sugar will take on a slightly yellow hue. And, you'll feel like you are a pastry chef.
I use a cookie scoop. If you don't have one, consider buying yourself a 'prize', or put it on a birthday list. Been using one for about two years and cannot imagine making cookies without one. Advantages: cookies are uniform in size (more or less), speed in getting the cookies onto the pans.
When in the oven, I started watching the cookies at 8 minutes. Mine were finished at about 9 minutes.
When the cookies come off the pan, place the pan in the freezer for a couple minutes to cool off for the next batch. This gets the next batch in the oven in no time.
We are going to the Brewer game (third-last Spring Training game) tonight, with Mr. and Mrs. Verrado. I see beer and peanuts in my immediate future. It will be 'chilly' tonight. I'll have to wear jeans, a long sleeve shirt, and A JACKET (horrors!). However, it will not be too chilly to relax with a few beers.
We went to a Brewer night game last week, and I would have bought hot chocolate had they been selling it. I would have had to unwrap myself from my blanket to do so.
I digress...............
Before I don my Brewer attire, I reminded myself to sit down and let you know about these cookies.
I found the recipe on one of my favorite food blogs: Baking Bites. It's a great site; check it out some evening while enjoying an Adult Beverage.
The dough, the dough. I ate at least five cookies worth of dough.
The taste, the taste. Light, refreshing; the lemon flavor is just a brush of a kiss. (Not a 'big' kiss like I give The Little Sweethearts.)
When you opened the blog, you saw my first efforts at jazzing up Restaurant Quality. Like it? I sure do. Fabulous Daughter #1 was my inspiration and tutor. the cutestblogontheblock.com was the conduit.
If I can remember what FD #1 showed me, there will be ongoing updates to what Restaurant Quality looks like.
Life is good........................
Lemon Sugar Cookies
Adapted from bakingbites.com
375 degrees About 4 dozen cookies
2 1/2 cups all purpose flour
2 t. baking powder
3/4 t. salt
1 cup butter, room temp
1 1/2 cup sugar
2 T. lemon zest
2 large eggs, room temp
3/4 t. vanilla extract
Sugar for rolling the dough
In a large bowl, whisk flour, baking powder and salt. Set aside.
In a medium bowl, blend sugar and lemon zest with your fingers until combined thoroughly.
I used a stand mixer for the following. A hand mixer will work out just fine. In large bowl, cream butter on medium speed. Add the sugar/zest mixture and cream until light and fluffy. About 4 minutes.
Beat in eggs, one at a time.
Add vanilla and blend.
Gradually mix in the flour mixture at low speed. If using a hand mixer, you may have to switch over to using a wooden spoon to mix in by hand.
Chill dough in frig for about one hour.
Set up to roll the dough in sugar. Here's how: get out a small baking pan, such as an 8" round cake pan; a pie plate. Put about 1/2 cup sugar in the pan. You're ready to roll.
Remove bowl from frig and shape dough into 1" balls.
Roll the balls in the sugar.
Place onto cooking sheets/baking pans, lined with parchment paper.
Bake 9-11 minutes. Cookies are done when set, but not browned.
Cool in pan for one minute; remove cookies from pan and cool on cooling rack.
My Notes:
When you are combining the sugar and the lemon zest, the aroma will be so enticing. The sugar will take on a slightly yellow hue. And, you'll feel like you are a pastry chef.
I use a cookie scoop. If you don't have one, consider buying yourself a 'prize', or put it on a birthday list. Been using one for about two years and cannot imagine making cookies without one. Advantages: cookies are uniform in size (more or less), speed in getting the cookies onto the pans.
When in the oven, I started watching the cookies at 8 minutes. Mine were finished at about 9 minutes.
When the cookies come off the pan, place the pan in the freezer for a couple minutes to cool off for the next batch. This gets the next batch in the oven in no time.
Saturday, March 14, 2009
Irish Soda Bread
Cead mile failte romhat (a hundred thousand welcomes to you),
It's the Saturday before St. Patrick's Day. That means I dig out the recipe for Irish Soda Bread and have it ready for the morning of the 17th. And that means, you'll have it ready if you so desire to bake the best soda bread I've ever had. And, I am pursuing 'special achievement' in assessing Irish soda bread.
Second best soda bread: The Landmark Tavern, 12th Avenue and 46th Street in Manhattan. Opened in 1868 by Patrick Curley, on what at the time was the banks of the Hudson River. (Said same 'banks' are now just a touch further away.)
The Landmark's soda bread is very good. Mr. and Mrs. Cedarburg have been to The Landmark with Mr. Restaurant Quality and myself; they agree it is very good. Of course, it's the only thing on which they can comment regarding the food. You see, immediately upon being seated, our waitress brought the soda bread, The Guinness and Smithwick's. We ordered (the homemade meatloaf for me, please). Another round of beer, please. More soda bread, please. More soda bread, please. That's the last we saw of our waitress, until we saw her leave the restaurant and run down the street. We never got our dinner. Ahhhhhhh, but that soda bread..............
You're asking yourself: How did Ms. Restaurant Quality stumble upon such good soda bread, at such a delightful tavern?
Your answer: Many years ago Mr. and Mrs. Oconomowoc took me there. It was at my first visit that I discovered the world's BEST mashed potatoes (but this post is not about mashed potatoes), as well as the world's best Irish soda bread.
The mashed potatoes. Those of us who grew up in a household of Irish descent know full well of the nightly mashed potatoes. The nightly mashed potatoes developed a highly sensitized palate toward our food of the gods (or at least Granny Rohan, whom my Dad thought of as a god-dess).
Upon my first visit to The Landmark Tavern, we ordered the mashed potatoes. With the first forkful, I looked Mrs. Oconomowoc (she, also, of the nightly mashed potatoes) straight in the eye and swooned. Have never had better mashed potatoes. Only other food to cause the same sensation is Warm Butter Cake at Maestro's (I go limp just thinking of it).
The soda bread. I found this recipe on the Cooking Light website many years ago. It's the recipe of someone's great-great, brought over from Ireland. (But, if you go to Ireland, you won't find alot of soda bread. In all our travel there, we found one bakery with soda bread and it was not very good. St. Betty Ann, Patron Saint of all things Irish, would send me to bed without a Bailey's on the rocks for saying that!!)
It's very easy to make. No yeast, so you won't have 'will it rise' anxiety. Other than buttermilk and raisins, you already have everything you need, right on your shelves. And the aroma.......
You'll think you are in a whitewashed, thatched roof cottage, with a view of the rolling green hills right outside your window.
May your blessings outnumber the shamrocks that grow...........................
Irish Soda Bread
375 degrees for 40 minutes
8" round cake pan, lightly oiled (canola or vegetable)
2 cups all purpose flour
2 T. sugar
1 1/2 t. baking powder
1/2 t. salt
1/2 t. baking soda
2 T. butter, cold and cut into smaller pieces
3/4 cup AND 2 T. buttermilk
raisins, optional (1/2 cup) 'plumped' See My Notes
Combine dry ingredients; mix with whisk.
Cut in butter.
Add raisins.
Add buttermilk.
Mix into soft dough.
Knead on a floured surface, about three minutes, until smooth.
Form into a 7" round; place in lightly oiled 8" round pan.
Cut a cross into top of dough. About 1/2" deep. The cross should be about 2" long.
Bake at 375 for 40 minutes.
Remove from oven; cool on cooling rack for about 5 minutes, then remove from pan and cool
to room temp.
My Notes:
Raisins are optional. If you are going to use them, 'plump' them first. To plump: place raisins in small saucepan. Cover with water. Bring to a boil; reduce heat and simmer for about 10 minutes. Drain the water. Place raisins in a bowl; add about 1 T. flour and mix to coat the raisins. Now, they are plumped (and they won't sink in the batter).
If you think 1/2 cup raisins is not enough, add more. I'm a 'raisin' gal and always add more.
The 'cross'. It is VERY important that you cut in the cross ---- it lets the devil out.
If this was not an Irish recipe, the 'cross' would be called an 'X'.
Buttermilk. I don't buy buttermilk. I 'make' it. 1 T. plain old vinegar in a measuring cup, then add milk to equal one cup. Stir. Let sit for 5 minutes. Measure out the 3/4 cup and 2 T. One of these times I'll buy buttermilk and see how it works.
Best eaten the day you make it.
Mr. RestaurantQuality has something to add: Best served with three fingers of The Jameson.
It's the Saturday before St. Patrick's Day. That means I dig out the recipe for Irish Soda Bread and have it ready for the morning of the 17th. And that means, you'll have it ready if you so desire to bake the best soda bread I've ever had. And, I am pursuing 'special achievement' in assessing Irish soda bread.
Second best soda bread: The Landmark Tavern, 12th Avenue and 46th Street in Manhattan. Opened in 1868 by Patrick Curley, on what at the time was the banks of the Hudson River. (Said same 'banks' are now just a touch further away.)
The Landmark's soda bread is very good. Mr. and Mrs. Cedarburg have been to The Landmark with Mr. Restaurant Quality and myself; they agree it is very good. Of course, it's the only thing on which they can comment regarding the food. You see, immediately upon being seated, our waitress brought the soda bread, The Guinness and Smithwick's. We ordered (the homemade meatloaf for me, please). Another round of beer, please. More soda bread, please. More soda bread, please. That's the last we saw of our waitress, until we saw her leave the restaurant and run down the street. We never got our dinner. Ahhhhhhh, but that soda bread..............
You're asking yourself: How did Ms. Restaurant Quality stumble upon such good soda bread, at such a delightful tavern?
Your answer: Many years ago Mr. and Mrs. Oconomowoc took me there. It was at my first visit that I discovered the world's BEST mashed potatoes (but this post is not about mashed potatoes), as well as the world's best Irish soda bread.
The mashed potatoes. Those of us who grew up in a household of Irish descent know full well of the nightly mashed potatoes. The nightly mashed potatoes developed a highly sensitized palate toward our food of the gods (or at least Granny Rohan, whom my Dad thought of as a god-dess).
Upon my first visit to The Landmark Tavern, we ordered the mashed potatoes. With the first forkful, I looked Mrs. Oconomowoc (she, also, of the nightly mashed potatoes) straight in the eye and swooned. Have never had better mashed potatoes. Only other food to cause the same sensation is Warm Butter Cake at Maestro's (I go limp just thinking of it).
The soda bread. I found this recipe on the Cooking Light website many years ago. It's the recipe of someone's great-great, brought over from Ireland. (But, if you go to Ireland, you won't find alot of soda bread. In all our travel there, we found one bakery with soda bread and it was not very good. St. Betty Ann, Patron Saint of all things Irish, would send me to bed without a Bailey's on the rocks for saying that!!)
It's very easy to make. No yeast, so you won't have 'will it rise' anxiety. Other than buttermilk and raisins, you already have everything you need, right on your shelves. And the aroma.......
You'll think you are in a whitewashed, thatched roof cottage, with a view of the rolling green hills right outside your window.
May your blessings outnumber the shamrocks that grow...........................
Irish Soda Bread
375 degrees for 40 minutes
8" round cake pan, lightly oiled (canola or vegetable)
2 cups all purpose flour
2 T. sugar
1 1/2 t. baking powder
1/2 t. salt
1/2 t. baking soda
2 T. butter, cold and cut into smaller pieces
3/4 cup AND 2 T. buttermilk
raisins, optional (1/2 cup) 'plumped' See My Notes
Combine dry ingredients; mix with whisk.
Cut in butter.
Add raisins.
Add buttermilk.
Mix into soft dough.
Knead on a floured surface, about three minutes, until smooth.
Form into a 7" round; place in lightly oiled 8" round pan.
Cut a cross into top of dough. About 1/2" deep. The cross should be about 2" long.
Bake at 375 for 40 minutes.
Remove from oven; cool on cooling rack for about 5 minutes, then remove from pan and cool
to room temp.
My Notes:
Raisins are optional. If you are going to use them, 'plump' them first. To plump: place raisins in small saucepan. Cover with water. Bring to a boil; reduce heat and simmer for about 10 minutes. Drain the water. Place raisins in a bowl; add about 1 T. flour and mix to coat the raisins. Now, they are plumped (and they won't sink in the batter).
If you think 1/2 cup raisins is not enough, add more. I'm a 'raisin' gal and always add more.
The 'cross'. It is VERY important that you cut in the cross ---- it lets the devil out.
If this was not an Irish recipe, the 'cross' would be called an 'X'.
Buttermilk. I don't buy buttermilk. I 'make' it. 1 T. plain old vinegar in a measuring cup, then add milk to equal one cup. Stir. Let sit for 5 minutes. Measure out the 3/4 cup and 2 T. One of these times I'll buy buttermilk and see how it works.
Best eaten the day you make it.
Mr. RestaurantQuality has something to add: Best served with three fingers of The Jameson.
Sunday, March 1, 2009
Pina Colada Cake
This cake is soooooo good. Very light in texture; perfect anytime.
It's base is a boxed cake mix (cake snobs: do not flog me with your wood spoons). The rum in the cake will make you oblivious to the cake mix base.
The frosting's base is Cool Whip (frosting snobs: do not come at me with your hand mixers twirling at the highest setting). The rum in the frosting will make you oblivious to the Cool Whip base.
While you're eating a piece, you'll feel the warmth of the tropical sunshine on your face. You'll hear the surf pounding into the beach. And, then you'll say 'I'll have another drink, I mean piece, please'.
I bring you Pina Colada Cake.
Life is good..............................
Pina Colada Cake
350 degrees
2-9" round cake pans, buttered and floured
Cake:
1 pkg (2 layer size) white cake mix
1 pkg (4 serving size) Jell-O Coconut Cream Flavor Instant Pudding
4 eggs, room temp
1/2 Cup water
1/3 Cup dark rum
1/4 canola oil
Blend all ingredients in mixing bowl. Beat four minutes at medium speed. Pour into prepared pans.
Bake at 350 for 25-30 minutes, until cake springs back when lightly pressed. If you insert a cake tester or toothpick in middle of cake, it should come out clean.
Cool in pans on cooling rack for 15 minutes. Remove from pans and continue cooling on rack, until completely cooled.
Frosting:
1 can, 8 oz, crushed pineapple, with its on juices
1 pkg (4 serving size) Jell-O Coconut Cream flavor instant pudding
1/3 Cup dark rum (I used 1/4 cup)
1 8 oz container Cool Whip (I used the Extra Creamy), thawed
Sweetened coconut
Combine the can of pineapple (do not drain), pudding and rum. Beat until well blended.
Fold in the thawed Cool Whip.
Assemble:
Place one layer on serving plate. Top with frosting.
Place second layer on top of first. Frost top and sides.
Sprinkle coconut over top and sides; use as much or as little as you like. It's easy to get the coconut on the top of the cake. See below for how I got the coconut on the sides.
Chill.
Refrigerate leftover cake.
My Notes:
I rarely make cakes, but I have to tell you: this cake looked like I bought it from some 'best of' bakery . It is a thing of beauty. Your family/guests (and remember, treat family like guests and guests like family) will be impressed when they see this fluffy cloud put down in front of them.
This is a Bacardi Rum recipe, so the recipe calls for Bacardi. If you have other rum, use it.
Really important to mix the cake batter for the full four minutes. It really builds up the volume.
No problem making the cake early in the day. Just keep it in the fridge until ready to serve.
I did not butter and flour the pans. I buttered the bottom of the pan and then placed a round of parchment paper over the butter. Worked very well. When I took the cake out of the pan, I removed the parchment paper and let it continue to cool sans parchment paper.
The 'how to' of the coconut application. History first. This recipe came to me from my neighbor, out here in the Happenin' West Valley. First, this cake gets your attention with its appearance, then it gets your attention with its taste. So, when she handed me a piece, I immediately noticed the coconut on the side of the cake.
'How'd you get the coconut on the sides of the cake', I queried. Her response: I held the plate over the sink and just threw the coconut at it.
That's exactly how I did it. I held the cake over the sink. I did not measure out any amount of coconut. I just kept reaching into the bag. Putting the coconut on the top of the cake is EASY. Sprinkle, sprinkle, sprinkle. Getting the coconut on the sides required the throwing technique. It worked very well. And, it was fun to do.
It's base is a boxed cake mix (cake snobs: do not flog me with your wood spoons). The rum in the cake will make you oblivious to the cake mix base.
The frosting's base is Cool Whip (frosting snobs: do not come at me with your hand mixers twirling at the highest setting). The rum in the frosting will make you oblivious to the Cool Whip base.
While you're eating a piece, you'll feel the warmth of the tropical sunshine on your face. You'll hear the surf pounding into the beach. And, then you'll say 'I'll have another drink, I mean piece, please'.
I bring you Pina Colada Cake.
Life is good..............................
Pina Colada Cake
350 degrees
2-9" round cake pans, buttered and floured
Cake:
1 pkg (2 layer size) white cake mix
1 pkg (4 serving size) Jell-O Coconut Cream Flavor Instant Pudding
4 eggs, room temp
1/2 Cup water
1/3 Cup dark rum
1/4 canola oil
Blend all ingredients in mixing bowl. Beat four minutes at medium speed. Pour into prepared pans.
Bake at 350 for 25-30 minutes, until cake springs back when lightly pressed. If you insert a cake tester or toothpick in middle of cake, it should come out clean.
Cool in pans on cooling rack for 15 minutes. Remove from pans and continue cooling on rack, until completely cooled.
Frosting:
1 can, 8 oz, crushed pineapple, with its on juices
1 pkg (4 serving size) Jell-O Coconut Cream flavor instant pudding
1/3 Cup dark rum (I used 1/4 cup)
1 8 oz container Cool Whip (I used the Extra Creamy), thawed
Sweetened coconut
Combine the can of pineapple (do not drain), pudding and rum. Beat until well blended.
Fold in the thawed Cool Whip.
Assemble:
Place one layer on serving plate. Top with frosting.
Place second layer on top of first. Frost top and sides.
Sprinkle coconut over top and sides; use as much or as little as you like. It's easy to get the coconut on the top of the cake. See below for how I got the coconut on the sides.
Chill.
Refrigerate leftover cake.
My Notes:
I rarely make cakes, but I have to tell you: this cake looked like I bought it from some 'best of' bakery . It is a thing of beauty. Your family/guests (and remember, treat family like guests and guests like family) will be impressed when they see this fluffy cloud put down in front of them.
This is a Bacardi Rum recipe, so the recipe calls for Bacardi. If you have other rum, use it.
Really important to mix the cake batter for the full four minutes. It really builds up the volume.
No problem making the cake early in the day. Just keep it in the fridge until ready to serve.
I did not butter and flour the pans. I buttered the bottom of the pan and then placed a round of parchment paper over the butter. Worked very well. When I took the cake out of the pan, I removed the parchment paper and let it continue to cool sans parchment paper.
The 'how to' of the coconut application. History first. This recipe came to me from my neighbor, out here in the Happenin' West Valley. First, this cake gets your attention with its appearance, then it gets your attention with its taste. So, when she handed me a piece, I immediately noticed the coconut on the side of the cake.
'How'd you get the coconut on the sides of the cake', I queried. Her response: I held the plate over the sink and just threw the coconut at it.
That's exactly how I did it. I held the cake over the sink. I did not measure out any amount of coconut. I just kept reaching into the bag. Putting the coconut on the top of the cake is EASY. Sprinkle, sprinkle, sprinkle. Getting the coconut on the sides required the throwing technique. It worked very well. And, it was fun to do.
Two-Tone Potatoes
Ok, I know many of you were thinking in the Pork Tenderloin post: 'Two-Tone Potatoes', what are those? And if you are Irish and grew up eating potatoes every night (I was shocked when I got married and discovered Mr. Restaurant Quality did not want potatoes EVERY night), the Two-Tone Potatoes really caught your eye. And, no, they do not have Guinness, The Jameson, nor Bailey's in them. Although, I will be making Irish Car Bomb Cupcakes for St. Patrick's Day, courtesy of a recipe from Darling Daughter #2. And, yes, they do have Guinness, The Jameson, and Bailey's in them.
Darling Son-in-law is particularly Irish in his love of potatoes, as demonstrated last night. So, here's the recipe.
Life is good........................
Two-Tone Potatoes
400 degrees
9x13 pan, coated with cooking spray
For the potatoes:
2 1/2 pounds Yukon Gold potatoes, peeled and cut into cubes
2 1/2 pounds sweet potatoes, peeled and cut into cubes
1 Cup milk
1 Cup sour cream
1/4 Cup butter, softened
1 t. salt
1/2 t. fresh grated nutmeg
1/2 t. fresh ground black pepper
For the topping:
2 Cups, bread, cubed
2 T. fresh parsley, chopped
2 T. butter, melted
For the potatoes:
In 2 large pots of salted water, add Yukon Golds to one and sweet potatoes to the other.
Bring to boil and cook until tender (about 15-20 minutes).
Drain and return potatoes to each pot.
Meanwhile, in a medium bowl, whisk together milk, sour cream, butter, salt, nutmeg and pepper.
Divide mixture between the two pots and mash together until smooth.
Scoop mashed sweet potatoes into bottom of the 9x13 pan that has been coated with cooking spray. Use off-set spatula to spread the layer smooth.
Scoop mashed Yukon Golds evenly on top of the sweet potatoes. Use an off-set spatula to spread evenly.
The Topping:
In a food processor, add bread and pulse until about pea-size in texture. Pulse in parsley and butter.
Scatter over the potatoes.
Bake for 20 minutes.
My Notes:
This can easily be made early in the day and kept in the fridge.
As you can visualize when you read the recipe, you're basically making mashed sweet potatoes and mashed 'white' potatoes.
You don't have to use Yukon Golds; you can use any type of white potato.
I do not use 'fresh grated' nutmeg. I use regular store-bought ground nutmeg.
You may not need the entire liquid mixture. Add some of the liquid, mash it up until you get the consistency you like. Last night, I did not use all of the liquid.
The whole whisking business: note the butter is to be 'softened'. Heck, when whisking, the butter does not fully 'whisk' into the liquids. Quite abit of the butter ends up inside the whisk. I had to keep poking it out. The butter never fully incorporated. But the taste was as it should be.
Not the effect I wanted, but it's how the recipe is written. Next time, I am going to melt the butter and see if it affects the consistency of the potatoes.
If you do not have an off-set spatula, you cannot make these potatoes. (just having some fun)
Just use a regular spatula or even a dinner knife. But, if you do not have an off-set spatula, put it on your birthday/Christmas/anniversary list. Once you use it, you'll appreciate the understated efficiency of it.
If you do not have a food processor, you cannot make these potatoes. (I am serious.)
(No, I'm not.)
You can make the bread crumbs in a blender, or with an immersion blender. (or, you could use STORE bought bread crumbs -- horrors!!!) Then, just stir in the chopped parsley and the melted butter.
I use Italian parsley (flat leaf).
Back to the food processor. For years, I'd come across a recipe that included using a food processor. I did not have one, so I went no further with that recipe. I'd be watching Barefoot Contessa conjure up all sorts of food processor delights, in the time it would take me to say 'I wish I had one of those'.
Now I 'have one of those'. Mr. Restaurant Quality asked for a birthday list. Said same list had 'food processor' on the first line. Said same Mr. Restaurant Quality granted my birthday wish.
The bread crumbs for the potatoes were my maiden voyage with the food processor. Worked great -- in five seconds I had bread crumbs. But, it took me half an hour to get the dang thing started. Long story, but it involves having the bowl and lid locked into place correctly. I thought I had a defective food processor -- only thing defective are my mechanical skills, as Mr. Restaurant Quality, and all Darling Children know too well.............
Darling Son-in-law is particularly Irish in his love of potatoes, as demonstrated last night. So, here's the recipe.
Life is good........................
Two-Tone Potatoes
400 degrees
9x13 pan, coated with cooking spray
For the potatoes:
2 1/2 pounds Yukon Gold potatoes, peeled and cut into cubes
2 1/2 pounds sweet potatoes, peeled and cut into cubes
1 Cup milk
1 Cup sour cream
1/4 Cup butter, softened
1 t. salt
1/2 t. fresh grated nutmeg
1/2 t. fresh ground black pepper
For the topping:
2 Cups, bread, cubed
2 T. fresh parsley, chopped
2 T. butter, melted
For the potatoes:
In 2 large pots of salted water, add Yukon Golds to one and sweet potatoes to the other.
Bring to boil and cook until tender (about 15-20 minutes).
Drain and return potatoes to each pot.
Meanwhile, in a medium bowl, whisk together milk, sour cream, butter, salt, nutmeg and pepper.
Divide mixture between the two pots and mash together until smooth.
Scoop mashed sweet potatoes into bottom of the 9x13 pan that has been coated with cooking spray. Use off-set spatula to spread the layer smooth.
Scoop mashed Yukon Golds evenly on top of the sweet potatoes. Use an off-set spatula to spread evenly.
The Topping:
In a food processor, add bread and pulse until about pea-size in texture. Pulse in parsley and butter.
Scatter over the potatoes.
Bake for 20 minutes.
My Notes:
This can easily be made early in the day and kept in the fridge.
As you can visualize when you read the recipe, you're basically making mashed sweet potatoes and mashed 'white' potatoes.
You don't have to use Yukon Golds; you can use any type of white potato.
I do not use 'fresh grated' nutmeg. I use regular store-bought ground nutmeg.
You may not need the entire liquid mixture. Add some of the liquid, mash it up until you get the consistency you like. Last night, I did not use all of the liquid.
The whole whisking business: note the butter is to be 'softened'. Heck, when whisking, the butter does not fully 'whisk' into the liquids. Quite abit of the butter ends up inside the whisk. I had to keep poking it out. The butter never fully incorporated. But the taste was as it should be.
Not the effect I wanted, but it's how the recipe is written. Next time, I am going to melt the butter and see if it affects the consistency of the potatoes.
If you do not have an off-set spatula, you cannot make these potatoes. (just having some fun)
Just use a regular spatula or even a dinner knife. But, if you do not have an off-set spatula, put it on your birthday/Christmas/anniversary list. Once you use it, you'll appreciate the understated efficiency of it.
If you do not have a food processor, you cannot make these potatoes. (I am serious.)
(No, I'm not.)
You can make the bread crumbs in a blender, or with an immersion blender. (or, you could use STORE bought bread crumbs -- horrors!!!) Then, just stir in the chopped parsley and the melted butter.
I use Italian parsley (flat leaf).
Back to the food processor. For years, I'd come across a recipe that included using a food processor. I did not have one, so I went no further with that recipe. I'd be watching Barefoot Contessa conjure up all sorts of food processor delights, in the time it would take me to say 'I wish I had one of those'.
Now I 'have one of those'. Mr. Restaurant Quality asked for a birthday list. Said same list had 'food processor' on the first line. Said same Mr. Restaurant Quality granted my birthday wish.
The bread crumbs for the potatoes were my maiden voyage with the food processor. Worked great -- in five seconds I had bread crumbs. But, it took me half an hour to get the dang thing started. Long story, but it involves having the bowl and lid locked into place correctly. I thought I had a defective food processor -- only thing defective are my mechanical skills, as Mr. Restaurant Quality, and all Darling Children know too well.............
Pork Tenderloin with Maple Ginger Sauce
Sunny and warm greetings from the Happenin' West Valley,
Sitting at the kitchen table, windows wide open, watching the palm trees sway -- I should be drinking a Pina Colada!!!! Last night I ate Pina Colada Cake; watch for it in a post, coming your way soon.
Pina Colada Cake was on the menu last night, because Mr. and Mrs. Green Bay (grandparents to Little Sweetheart #5) are visiting the Happenin' West Valley and came over for dinner. So, of course, they brought Darling Daughter #1, Darling Son-in-law #1 and Little Sweetheart #5.
The menu: Brie Kisses (one of the first things I blogged), Pork Tenderloin with Maple Ginger Sauce, Two Tone Mashed Potatoes, Garlic Green Beans, Pina Colada Cake.
Now, when I serve this pork tenderloin entree, it gets RAVE reviews. Last night was no exception. Mr. Green Bay asked for the recipe, and so I shall honor his request.
Life is good....................
Pork Tenderloin with Maple Ginger Sauce
375 degrees
2 t. chili powder
1 1/4 t. salt
1 t. black pepper
1 t. cinnamon
1 pork tenderloin, trimmed
Cooking spray
2 T. butter
1 Cup onion, chopped
2 T. bottled ground fresh ginger (you'll find it in the produce section of the grocery store)
1 Cup chicken broth
1/2 Cup maple syrup
Combine first 4 ingredients in small bowl; rub pork with spice mixture. Refrigerate 30 minutes.
Heat a large skillet, coated with cooking spray. Medium-high heat; add pork.
Brown on all sides. Will take about 8-10 minutes.
Place on a broiler pan, (pan covered with aluminum foil).
Bake at 375 for 30 minutes, or until meat thermometer registers 160 degrees.
Remove from oven and cover with foil and let rest.
While pork bakes, melt the butter in medium saucepan; medium-high heat.
Add onion; cook until golden brown (caramelized); about 10-15 minutes.
Add ginger; cook 4 minutes.
Stir in broth and maple syrup, scraping pan to deglaze. Bring to boil. Cook until reduced to
about 3/4 cup. Stir occasionally. This will take awhile. At least 15 minutes.
Slice pork into the serving size pieces you like; serve with the sauce.
My Notes:
It's the spice mixture that begins the flavor explosion; add the sauce to it and you get the James K. 'man oh man'.
Option: get the spice mixture on pork tenderloin, refrigerate it, and then grill it, let it rest covered with foil. Make the sauce and serve.
Another option: don't make the sauce. Just serve the spice rubbed pork, with whatever sides you like.
You can easily double this recipe. Last night, I made about 3 pounds of pork tenderloin (2 1/2 pieces) and I doubled the sauce recipe.
The recipe calls for the use of the broiler pan, coated with cooking spray. That's way to messy for me to clean up. That's why I cover the pan with foil.
Last night I was making alot of pork, so I used the broiler pan AND a baking sheet covered with foil. Both worked just fine. In the future, I'll go the baking sheet route.
The reduction process: this takes for what seems forever (relevant to the definition of forever). You'll think it will never reduce, but it will. That magical moment will appear when all of a sudden the sauce thickens and turns a darker brown color. At that magical moment, it's ready.
(If you double the sauce recipe, hunker down and be really patient for that magical moment.)
Sitting at the kitchen table, windows wide open, watching the palm trees sway -- I should be drinking a Pina Colada!!!! Last night I ate Pina Colada Cake; watch for it in a post, coming your way soon.
Pina Colada Cake was on the menu last night, because Mr. and Mrs. Green Bay (grandparents to Little Sweetheart #5) are visiting the Happenin' West Valley and came over for dinner. So, of course, they brought Darling Daughter #1, Darling Son-in-law #1 and Little Sweetheart #5.
The menu: Brie Kisses (one of the first things I blogged), Pork Tenderloin with Maple Ginger Sauce, Two Tone Mashed Potatoes, Garlic Green Beans, Pina Colada Cake.
Now, when I serve this pork tenderloin entree, it gets RAVE reviews. Last night was no exception. Mr. Green Bay asked for the recipe, and so I shall honor his request.
Life is good....................
Pork Tenderloin with Maple Ginger Sauce
375 degrees
2 t. chili powder
1 1/4 t. salt
1 t. black pepper
1 t. cinnamon
1 pork tenderloin, trimmed
Cooking spray
2 T. butter
1 Cup onion, chopped
2 T. bottled ground fresh ginger (you'll find it in the produce section of the grocery store)
1 Cup chicken broth
1/2 Cup maple syrup
Combine first 4 ingredients in small bowl; rub pork with spice mixture. Refrigerate 30 minutes.
Heat a large skillet, coated with cooking spray. Medium-high heat; add pork.
Brown on all sides. Will take about 8-10 minutes.
Place on a broiler pan, (pan covered with aluminum foil).
Bake at 375 for 30 minutes, or until meat thermometer registers 160 degrees.
Remove from oven and cover with foil and let rest.
While pork bakes, melt the butter in medium saucepan; medium-high heat.
Add onion; cook until golden brown (caramelized); about 10-15 minutes.
Add ginger; cook 4 minutes.
Stir in broth and maple syrup, scraping pan to deglaze. Bring to boil. Cook until reduced to
about 3/4 cup. Stir occasionally. This will take awhile. At least 15 minutes.
Slice pork into the serving size pieces you like; serve with the sauce.
My Notes:
It's the spice mixture that begins the flavor explosion; add the sauce to it and you get the James K. 'man oh man'.
Option: get the spice mixture on pork tenderloin, refrigerate it, and then grill it, let it rest covered with foil. Make the sauce and serve.
Another option: don't make the sauce. Just serve the spice rubbed pork, with whatever sides you like.
You can easily double this recipe. Last night, I made about 3 pounds of pork tenderloin (2 1/2 pieces) and I doubled the sauce recipe.
The recipe calls for the use of the broiler pan, coated with cooking spray. That's way to messy for me to clean up. That's why I cover the pan with foil.
Last night I was making alot of pork, so I used the broiler pan AND a baking sheet covered with foil. Both worked just fine. In the future, I'll go the baking sheet route.
The reduction process: this takes for what seems forever (relevant to the definition of forever). You'll think it will never reduce, but it will. That magical moment will appear when all of a sudden the sauce thickens and turns a darker brown color. At that magical moment, it's ready.
(If you double the sauce recipe, hunker down and be really patient for that magical moment.)
Friday, February 27, 2009
Mrs. LeTendre's Pizza
See what happens when the well-iced, perfectly proportioned old fashioneds are replenished by Mr. Restaurant Quality? I blog more than one recipe.
Tonight, I made Mrs. LeTendre's pizza. Man oh man (as my Dad would say), was it good!!!
This is the pizza that Mrs. LeTendre would make for us (yesterday, when we were young), at midnight, when a group of us would show up at her house, after being at The Old House. 'Us' is defined as The Solid Four (four high school friends, one of which is Mrs. LeTendre's daughter [Ms. Mukilteo], Ms. Mequon, Ms. Verrado, and myself). With us might be any number of boyfriends, associated hangers-on, and papparazzi.
Ang (as we called her, but NEVER to her face; she always was and forever will be Mrs. LeTendre), would get out of bed and make fresh pizza for us.
We'd be coming home, after a night at The Old House, a teen bar in Port Washington. Don't get me started on those stories.....................And for sure, don't get Ms. Mequon started! (Those were the days when the 'drinking' age was 21, but if you were between ages 18 and 21, you could go to teen bars and drink beer. All teen bars were outside the City of Milwaukee. And, they all had great bands --- ahhhh, The Chevrons. 'When A Man Loves A Woman......')
Back to pizza. I haven't made Mrs. LeTendre's pizza in years, because I could not get the dough to rise, even when following Mrs. LeTendre's recipe.
Well, Ms. Verrado tells me she often makes Mrs. LeTendre's pizza. How does Ms. Verrado get that dough to rise, I have often pondered.
Today, Mr. Restaurant Quality asked for homemade pizza. (He is one of the aforementioned 'boyfriends', so when he asks for homemade pizza, I know he wants Mrs. LeTendre's pizza.) Ok, say I, I'll try it.
I was experiencing 'yeast dough' anxiety, knowing I cannot get that dough to rise. So, using a bridge from the '60s to the '00s, I went online. I googled 'homemade pizza dough' and found that one must mix water, yeast and sugar, and let it REST for five minutes to get it's groove on (god, that is sooooo '60s, don't you think).
So, alert and aware, I raised my sword and moved forward..............
I bring you: Mrs. LeTendre's Pizza, and man oh man, is it good.
Mrs. LeTendre's Pizza
475 degrees
3/4 cup warm water
1 pkg dry active yeast
1 T. sugar
1/2 t. salt
1 T. oil
2 cups all purpose flour
Cornmeal, for the pan
Sauce:
Tomato puree
Italian seasoning
Toppings:
Whatever says 'pizza' to you
8 oz shredded mozzarella cheese
Mix water, yeast and sugar. Let rest for five minutes. (I did this in a one cup glass measuring cup.) The yeast mixture will really come alive (read that to mean slightly bubbly).
In medium size bowl: add the salt, oil, flour and yeast mixture. Stir until dough comes together.
On a floured surface, knead the dough. About 10 turns.
Butter a medium size bowl and place kneaded dough into bowl. Once you place the dough into the bowl, flip it over. (the dough, not the bowl --- as pointed out to me by Ms. Oconomowoc). Cover with a towel and let rise. (I just placed the bowl on a kitchen counter.) Let rise for 45 minutes.
Punch down risen dough.
Roll out on floured surface. Roll it into a rectangle.
Butter a jelly roll pan.
Sprinkle corn meal over the surface of the pan.
Place the dough on the pan and press dough into corners of the pan, and up sides of the pan, if you like.
Spoon on the sauce.
Add toppings.
Spread shredded mozzarella cheese over the entire pizza.
Bake at 475 degrees. Start watching pizza at 10 minutes, for desired degree of doneness.
My Notes:
Regarding 'warm' water. I don't use any thermometer to measure the warmth of the water. I just run the water over my hand until I think it feels warm, NOT hot.
Tomato puree for the sauce: I can only find the 28 oz size can of tomato puree; can't find a 14 oz can. Ideally, the 14 oz can is all you need. But, you may have to settle for the 28 oz size. Not a big deal. Here's what I do: open the can of sauce and add to the can the amount of Italian seasoning that looks good to you. I'd say about 2 T. Mix it up. There's your sauce.
Spoon on as much sauce as you like. I use about 1/3 of a 28 oz can. (I froze the remainder.)
The toppings: tonight, I made half pepperoni/mushroom for Mr. RestaurantQuality and half cheese/tomato for me. This pizza can handle whatever you throw on it.
The Magic Of The Pizza Stone: I have a round baking stone from Pampered Chef. Heretofore, I shall call it My Pizza Stone. If you have any 'stone' baking sheets (round, rectangle) they make great pizza stones. I used my pizza stone, tonight. Pre-heated the oven to 475 WITH the stone in the oven. I have a round stone, so rolled my dough into somewhat of a round shape. When oven was ready, I removed the stone. Sprinkled cornmeal all over the stone. Placed the dough on the stone, then did the sauce, toppings, and cheese. Then baked. Very crispy, which is how Mr. RestaurantQuality and I like our pizza.
Sub-note: Had more dough than round pizza stone could handle. Cut off excess dough. Re-rolled into a very small quasi-rectangle and placed on a buttered, 'cornmealed' cookie sheet. Added sauce, toppings, cheese and baked, as above. Turned out really well.
Life is good.................
Tonight, I made Mrs. LeTendre's pizza. Man oh man (as my Dad would say), was it good!!!
This is the pizza that Mrs. LeTendre would make for us (yesterday, when we were young), at midnight, when a group of us would show up at her house, after being at The Old House. 'Us' is defined as The Solid Four (four high school friends, one of which is Mrs. LeTendre's daughter [Ms. Mukilteo], Ms. Mequon, Ms. Verrado, and myself). With us might be any number of boyfriends, associated hangers-on, and papparazzi.
Ang (as we called her, but NEVER to her face; she always was and forever will be Mrs. LeTendre), would get out of bed and make fresh pizza for us.
We'd be coming home, after a night at The Old House, a teen bar in Port Washington. Don't get me started on those stories.....................And for sure, don't get Ms. Mequon started! (Those were the days when the 'drinking' age was 21, but if you were between ages 18 and 21, you could go to teen bars and drink beer. All teen bars were outside the City of Milwaukee. And, they all had great bands --- ahhhh, The Chevrons. 'When A Man Loves A Woman......')
Back to pizza. I haven't made Mrs. LeTendre's pizza in years, because I could not get the dough to rise, even when following Mrs. LeTendre's recipe.
Well, Ms. Verrado tells me she often makes Mrs. LeTendre's pizza. How does Ms. Verrado get that dough to rise, I have often pondered.
Today, Mr. Restaurant Quality asked for homemade pizza. (He is one of the aforementioned 'boyfriends', so when he asks for homemade pizza, I know he wants Mrs. LeTendre's pizza.) Ok, say I, I'll try it.
I was experiencing 'yeast dough' anxiety, knowing I cannot get that dough to rise. So, using a bridge from the '60s to the '00s, I went online. I googled 'homemade pizza dough' and found that one must mix water, yeast and sugar, and let it REST for five minutes to get it's groove on (god, that is sooooo '60s, don't you think).
So, alert and aware, I raised my sword and moved forward..............
I bring you: Mrs. LeTendre's Pizza, and man oh man, is it good.
Mrs. LeTendre's Pizza
475 degrees
3/4 cup warm water
1 pkg dry active yeast
1 T. sugar
1/2 t. salt
1 T. oil
2 cups all purpose flour
Cornmeal, for the pan
Sauce:
Tomato puree
Italian seasoning
Toppings:
Whatever says 'pizza' to you
8 oz shredded mozzarella cheese
Mix water, yeast and sugar. Let rest for five minutes. (I did this in a one cup glass measuring cup.) The yeast mixture will really come alive (read that to mean slightly bubbly).
In medium size bowl: add the salt, oil, flour and yeast mixture. Stir until dough comes together.
On a floured surface, knead the dough. About 10 turns.
Butter a medium size bowl and place kneaded dough into bowl. Once you place the dough into the bowl, flip it over. (the dough, not the bowl --- as pointed out to me by Ms. Oconomowoc). Cover with a towel and let rise. (I just placed the bowl on a kitchen counter.) Let rise for 45 minutes.
Punch down risen dough.
Roll out on floured surface. Roll it into a rectangle.
Butter a jelly roll pan.
Sprinkle corn meal over the surface of the pan.
Place the dough on the pan and press dough into corners of the pan, and up sides of the pan, if you like.
Spoon on the sauce.
Add toppings.
Spread shredded mozzarella cheese over the entire pizza.
Bake at 475 degrees. Start watching pizza at 10 minutes, for desired degree of doneness.
My Notes:
Regarding 'warm' water. I don't use any thermometer to measure the warmth of the water. I just run the water over my hand until I think it feels warm, NOT hot.
Tomato puree for the sauce: I can only find the 28 oz size can of tomato puree; can't find a 14 oz can. Ideally, the 14 oz can is all you need. But, you may have to settle for the 28 oz size. Not a big deal. Here's what I do: open the can of sauce and add to the can the amount of Italian seasoning that looks good to you. I'd say about 2 T. Mix it up. There's your sauce.
Spoon on as much sauce as you like. I use about 1/3 of a 28 oz can. (I froze the remainder.)
The toppings: tonight, I made half pepperoni/mushroom for Mr. RestaurantQuality and half cheese/tomato for me. This pizza can handle whatever you throw on it.
The Magic Of The Pizza Stone: I have a round baking stone from Pampered Chef. Heretofore, I shall call it My Pizza Stone. If you have any 'stone' baking sheets (round, rectangle) they make great pizza stones. I used my pizza stone, tonight. Pre-heated the oven to 475 WITH the stone in the oven. I have a round stone, so rolled my dough into somewhat of a round shape. When oven was ready, I removed the stone. Sprinkled cornmeal all over the stone. Placed the dough on the stone, then did the sauce, toppings, and cheese. Then baked. Very crispy, which is how Mr. RestaurantQuality and I like our pizza.
Sub-note: Had more dough than round pizza stone could handle. Cut off excess dough. Re-rolled into a very small quasi-rectangle and placed on a buttered, 'cornmealed' cookie sheet. Added sauce, toppings, cheese and baked, as above. Turned out really well.
Life is good.................
Oatmeal Raisin Cookies
Happy Friday (and the last Friday of February, at that),
Well iced, perfectly proportioned old fashioned in hand, (after all it is Friday - -- thank you, Mr. Restaurant Quality), I write to tell you of the perfect oatmeal raisin cookies.
Gosh, I haven't been here since February 9th. Where have I been? Right here in the Happening West Valley. Doing a whole lot of nothing, actually. Doing a whole lot of nothing is very relaxing.
Weather here is gorgeous. It's 'shorts weather'. Mr. Restaurant Quality planted red geraniums, the color of a vibrant Valentine. Have been taking long walks, admiring the mountains in the distance.
Little Sweetheart #5 continues to greatly entertain me. She has discovered that Grandma's hair is fun to pull on -- get me a ponytail holder.
On to the cookies. Mr. Cedarburg LOVES oatmeal raisin cookies, as do I. (Darling Daughter #2 and Darling Son #2 share the same passion.) I vowed to Mr. Cedarburg that I was on a quest to find the best oatmeal raisin cookies.
I have fulfilled my vow.
These cookies are very good. Mr. Restaurant Quality says they are state fair worthy. I may have to test his hypothesis, come July.
Found the recipe on one of my favorite foodblogs: Smitten Kitchen. The recipe is adapted from the recipe on the Quaker's Oats box.
Oatmeal Raisin Cookies
About 6 dozen
350 degrees 10-12 minutes
1 cup butter, softened (two sticks; 16 T.)
1 1/3 cups light brown sugar, packed
2 eggs, room temp
1 t. vanilla
1 1/2 cups all purpose flour
1 t. baking soda
1 t. cinnamon
1/2 t. salt
3 cups oats (I used 'regular', not 'quick')
1 1/2 cups raisins
1 cup walnuts, chopped optional
Cream butter, sugar, eggs, vanilla. I used a stand mixer, but you don't have to.
In separate bowl, whisk the flour, baking soda, cinnamon and salt.
Stir flour mixure into the butter mixture.
Stir in oats, raisins, and optional walnuts.
Chill in fridge for about 45 minutes.
Using cookie scoop, scoop onto parchment lined baking sheets, 2 inches apart.
Bake until golden at edges, but undercooked on top.
Recommended baking time is 10-12 minutes.
Upon removal from oven, let rest on baking sheet for 5 minutes. Then remove from baking sheet and let cool on cooling rack.
My Notes:
Recipe can easily be cut in half.
Cookies will maintain a mounded appearance; they are not 'flat' cookies. Upon seeing the cookies right out of the oven, Mr. Restaurant Quality expressed just a touch of concern. You see, he likes 'flat' cookies. He's not into mounded cookies. I think it's because he thinks he's not getting enough cookie. Scientific research shows there is a sweet tooth gene, handed down generation to generation in the Gardner family. Mr. Restaurant Quality received it from his Dad (who was an expert at assessing lemon meringue pie). It has been passed down to the Darling Children, particularly Darling Son #1, who has successfully passed the baton to Little Sweetheart #1. That child's eyes dance with sugared delight when she sees a doughnut.
I bake two baking sheets at one time, each on its own rack. At six minutes, I rotate the pans, switching racks. Helps to get cookies evenly baked.
I used the walnuts because Mr. Restaurant Quality begged me (ok, he didn't beg, he asked
politely), to add the walnuts. They are a nice addition, but I am not a nut about nuts in my
cookies and/or brownies.
This recipe makes about 6 dozen cookies. If I baked all 6 dozen at the same time, they would all
be eaten at the same time (and not by me)!!
If you don't want to bake all the dough at one time, here's what I did. I scooped 12 cookies on each of two baking sheets and baked them. I scooped the remainder of the dough onto parchment lined baking sheets and put them in the freezer to 'flash' freeze the individual scoops. Leave them in the freezer for several hours. Then, put the scoops into ziploc freezer bags and place in the freezer.
When you have a hankering for freshly baked oatmeal raisin cookies, take out the number you need (need, not want) and bake. If you bake them right out of the freezer, start watching them at 10 minutes.
Life is good....................
Well iced, perfectly proportioned old fashioned in hand, (after all it is Friday - -- thank you, Mr. Restaurant Quality), I write to tell you of the perfect oatmeal raisin cookies.
Gosh, I haven't been here since February 9th. Where have I been? Right here in the Happening West Valley. Doing a whole lot of nothing, actually. Doing a whole lot of nothing is very relaxing.
Weather here is gorgeous. It's 'shorts weather'. Mr. Restaurant Quality planted red geraniums, the color of a vibrant Valentine. Have been taking long walks, admiring the mountains in the distance.
Little Sweetheart #5 continues to greatly entertain me. She has discovered that Grandma's hair is fun to pull on -- get me a ponytail holder.
On to the cookies. Mr. Cedarburg LOVES oatmeal raisin cookies, as do I. (Darling Daughter #2 and Darling Son #2 share the same passion.) I vowed to Mr. Cedarburg that I was on a quest to find the best oatmeal raisin cookies.
I have fulfilled my vow.
These cookies are very good. Mr. Restaurant Quality says they are state fair worthy. I may have to test his hypothesis, come July.
Found the recipe on one of my favorite foodblogs: Smitten Kitchen. The recipe is adapted from the recipe on the Quaker's Oats box.
Oatmeal Raisin Cookies
About 6 dozen
350 degrees 10-12 minutes
1 cup butter, softened (two sticks; 16 T.)
1 1/3 cups light brown sugar, packed
2 eggs, room temp
1 t. vanilla
1 1/2 cups all purpose flour
1 t. baking soda
1 t. cinnamon
1/2 t. salt
3 cups oats (I used 'regular', not 'quick')
1 1/2 cups raisins
1 cup walnuts, chopped optional
Cream butter, sugar, eggs, vanilla. I used a stand mixer, but you don't have to.
In separate bowl, whisk the flour, baking soda, cinnamon and salt.
Stir flour mixure into the butter mixture.
Stir in oats, raisins, and optional walnuts.
Chill in fridge for about 45 minutes.
Using cookie scoop, scoop onto parchment lined baking sheets, 2 inches apart.
Bake until golden at edges, but undercooked on top.
Recommended baking time is 10-12 minutes.
Upon removal from oven, let rest on baking sheet for 5 minutes. Then remove from baking sheet and let cool on cooling rack.
My Notes:
Recipe can easily be cut in half.
Cookies will maintain a mounded appearance; they are not 'flat' cookies. Upon seeing the cookies right out of the oven, Mr. Restaurant Quality expressed just a touch of concern. You see, he likes 'flat' cookies. He's not into mounded cookies. I think it's because he thinks he's not getting enough cookie. Scientific research shows there is a sweet tooth gene, handed down generation to generation in the Gardner family. Mr. Restaurant Quality received it from his Dad (who was an expert at assessing lemon meringue pie). It has been passed down to the Darling Children, particularly Darling Son #1, who has successfully passed the baton to Little Sweetheart #1. That child's eyes dance with sugared delight when she sees a doughnut.
I bake two baking sheets at one time, each on its own rack. At six minutes, I rotate the pans, switching racks. Helps to get cookies evenly baked.
I used the walnuts because Mr. Restaurant Quality begged me (ok, he didn't beg, he asked
politely), to add the walnuts. They are a nice addition, but I am not a nut about nuts in my
cookies and/or brownies.
This recipe makes about 6 dozen cookies. If I baked all 6 dozen at the same time, they would all
be eaten at the same time (and not by me)!!
If you don't want to bake all the dough at one time, here's what I did. I scooped 12 cookies on each of two baking sheets and baked them. I scooped the remainder of the dough onto parchment lined baking sheets and put them in the freezer to 'flash' freeze the individual scoops. Leave them in the freezer for several hours. Then, put the scoops into ziploc freezer bags and place in the freezer.
When you have a hankering for freshly baked oatmeal raisin cookies, take out the number you need (need, not want) and bake. If you bake them right out of the freezer, start watching them at 10 minutes.
Life is good....................
Monday, February 9, 2009
Chicken Santa Fe
Hello From The Happenin' West Valley,
I am enjoying the traditional post-babysitting glass of wine. Today, as I do on Mondays, took care of Little Sweetheart #5, all five months of her. When she is home with Mommy, she takes a long nap in the morning and a long nap in the afternoon. When she is with Grandma (or Maga, as Little Sweetheart #4 calls me), she takes NO nap in the morning and a 1 1/2 hour nap in the afternoon. You see, when G-ma is there, it is SHOW TIME. There is no time for napping. There is only time for playing, watching Baby Einstein, and being my sous chef.
Sous chef, you wonder. Yes, when I baby sit, I need a sous chef. This is because when I baby sit, I make dinner for Mommy/Daddy and for Mr. Restaurant Quality and myself. When in the Great City by A Great Lake, my sous chef is Little Sweetheart #3 (and he is very good at stirring). In The Happenin' West Valley, my sous chef is Little Sweetheart #5 (and she is very good at handling cooking utensils -- today, she was introduced to a wooden spoon, a spatula, a measuring cup, and measuring spoons).
A couple of Mondays ago, I made Chicken Santa Fe, and Fabulous Daughter #1 asked that I post the recipe.
Chicken Santa Fe is a crockpot recipe, and very easy to put together. The week prior to making Chicken Santa Fe, I made a THREE course entree. What was I thinking. I'm taking care of what was then a four month old --and I'm making pecan crusted pork tenderloin, a sauce, and roasted sweet potatoes. (aside: these recipes came to me from Fabulous Son #1, an excellent cook. You'll be seeing the recipes on the blog, because they are Outstanding!) While doing so, I made a note to self: do not do this again.
So, I won't. At least until The LS (Little Sweetheart #5) is much older and can stir.
Chicken Santa Fe
1 15-oz. can black beans, rinsed and drained
1 can whole kernel corn, drained*
1 cup bottle thick and chunky salsa*
4 skinless, boneless chicken breasts
8 oz cream cheese, cut into cubes*
1 cup shredded cheddar cheese*
In crockpot, mix together beans, corn and 1/2 cup salsa.
Top with chicken breasts; pour remaining salsa over chicken.
Cover. Cook on high 3 hours.
Remove chicken. Cut into bite sized pieces. Place back in crockpot.
Add cream cheese. Heat until cream cheese melts and blends into sauce.
Serve over rice.
Top with shredded cheese.
* My Notes:
This recipe is VERY forgiving.
I don't use canned corn. I use a couple handsful of frozen corn (no need to defrost, just grab
it out of the freezer.)
You don't have to use 'thick and chunky' salsa. I use non-thick and chunky. Use whatever
salsa you prefer --- it's your kitchen. Be adventurous. There are so many salsas out there. I've used traditional salsa, black bean and corn salsa, peach salsa. Try whatever you like; it will turn out just fine, said the Mama Restaurant Quality.
I use more than 1 cup of salsa. More like 2 cups of salsa. Use 1 cup when mixing the beans, corn and salsa. Pour one cup over the chicken.
Feel free to use low fat cream cheese - it will still taste delicious.
I use all sorts of blended shredded cheese. Use what you like.
Life is good................
I am enjoying the traditional post-babysitting glass of wine. Today, as I do on Mondays, took care of Little Sweetheart #5, all five months of her. When she is home with Mommy, she takes a long nap in the morning and a long nap in the afternoon. When she is with Grandma (or Maga, as Little Sweetheart #4 calls me), she takes NO nap in the morning and a 1 1/2 hour nap in the afternoon. You see, when G-ma is there, it is SHOW TIME. There is no time for napping. There is only time for playing, watching Baby Einstein, and being my sous chef.
Sous chef, you wonder. Yes, when I baby sit, I need a sous chef. This is because when I baby sit, I make dinner for Mommy/Daddy and for Mr. Restaurant Quality and myself. When in the Great City by A Great Lake, my sous chef is Little Sweetheart #3 (and he is very good at stirring). In The Happenin' West Valley, my sous chef is Little Sweetheart #5 (and she is very good at handling cooking utensils -- today, she was introduced to a wooden spoon, a spatula, a measuring cup, and measuring spoons).
A couple of Mondays ago, I made Chicken Santa Fe, and Fabulous Daughter #1 asked that I post the recipe.
Chicken Santa Fe is a crockpot recipe, and very easy to put together. The week prior to making Chicken Santa Fe, I made a THREE course entree. What was I thinking. I'm taking care of what was then a four month old --and I'm making pecan crusted pork tenderloin, a sauce, and roasted sweet potatoes. (aside: these recipes came to me from Fabulous Son #1, an excellent cook. You'll be seeing the recipes on the blog, because they are Outstanding!) While doing so, I made a note to self: do not do this again.
So, I won't. At least until The LS (Little Sweetheart #5) is much older and can stir.
Chicken Santa Fe
1 15-oz. can black beans, rinsed and drained
1 can whole kernel corn, drained*
1 cup bottle thick and chunky salsa*
4 skinless, boneless chicken breasts
8 oz cream cheese, cut into cubes*
1 cup shredded cheddar cheese*
In crockpot, mix together beans, corn and 1/2 cup salsa.
Top with chicken breasts; pour remaining salsa over chicken.
Cover. Cook on high 3 hours.
Remove chicken. Cut into bite sized pieces. Place back in crockpot.
Add cream cheese. Heat until cream cheese melts and blends into sauce.
Serve over rice.
Top with shredded cheese.
* My Notes:
This recipe is VERY forgiving.
I don't use canned corn. I use a couple handsful of frozen corn (no need to defrost, just grab
it out of the freezer.)
You don't have to use 'thick and chunky' salsa. I use non-thick and chunky. Use whatever
salsa you prefer --- it's your kitchen. Be adventurous. There are so many salsas out there. I've used traditional salsa, black bean and corn salsa, peach salsa. Try whatever you like; it will turn out just fine, said the Mama Restaurant Quality.
I use more than 1 cup of salsa. More like 2 cups of salsa. Use 1 cup when mixing the beans, corn and salsa. Pour one cup over the chicken.
Feel free to use low fat cream cheese - it will still taste delicious.
I use all sorts of blended shredded cheese. Use what you like.
Life is good................
Sunday, February 8, 2009
Chocolate Midnight Mint Cookies
Good Sunday Greetings,
It's chilly here, in The Valley of The Sun. Supposed to get another rainstorm, and the locals are
VERY excited. Yesterday, a cashier at the grocery store asked: 'Has it started raining, yet'? Sounded just like a hearty Midwesterner asking: 'Has the blizzard started, yet'?
When it gets chilly, here (that means 60 degrees), locals say it's 'soup weather'. The said same hearty Midwesterners break out the charcoal and brats.
Because we are hearty Midwesterners, we're breaking out the charcoal. Mr. Restaurant Quality is taking over the kitchen, today. He's making his very tasty Ka-Larry's (his version of Kabobs).
Marinated beef Ka-Larry's and marinated chicken Ka-Larry's (each in its own marinade). Recipes will follow on another blog. The Chocolate Midnight Mint cookes are not to be co-opted.
I digress............
Here's how these cookies came to be in my cookie jar (but not for long).
Fabulous Daughter #1 brought over a bag of Guittard green mint chips (look just like chocolate chips, except green and mint flavored). Her comment: 'I thought if you had these, you'd have to find something to do with them.' Smart girl, that daughter of ours, because she knows her household is a direct beneficiary of whatever comes out of the Restaurant Quality kitchen.
The cookie recipe is adapted from Dorie Greenspan's 'Baking From My Home To Yours'. Her recipe is 'My Best Chocolate Chip Cookies Cookies'.
Chocolate Midnight Mint Cookies
about four dozen
1 1/4 cup all purpose flour
3/4 cup unsweetened cocoa powder
1 t. salt
3/4 t. baking soda
2 sticks (16 T.) unsalted butter, room temp
1 cup sugar
2/3 cup packed light brown sugar
2 t. vanilla extract
2 large eggs, room temp
1 cup chocolate chips*
1 cup mint chips*
* if you cannot find mint chips, use a bag of Andes Candies baking bits instead of the chocolate chips and the mint chips
Center a rack in the oven. Preheat to 350 degrees.
Line two baking sheets with parchment paper or silicone mats.
Whisk the flour, cocoa, salt and baking soda. Set aside.
With a stand mixer or hand mixer and large bowl, beat butter on medium speed for about 1 minute, until smooth.
Add the sugars and beat for another 2 minutes or so, until well blended.
Beat in the vanilla.
Add eggs, one at a time, beating for 1 minute after each egg is added.
Reduce speed to low and add dry ingredients in 3 portions, mixing only until each addition is incorporated.
On low speed, or by hand with rubber spatula, mix in the chocolate and mint chips.
WARNING: the dough tastes like chocolate mint fudge......
Chill in refrig for 30-45 minutes.
Using a cookie scoop or slightly rounded tablespoonfuls, place on baking sheets, with about
2 inches inbetween.
Bake the cookies, one sheet at a time, for about 10 minutes. Rotate the sheet at the midway point, which would be at 5 minutes. Cookies will flatten and be 'crackly'.
Pull sheet from the oven and allow to rest for 1 minute before placing on cooling rack.
My Notes:
I call them Chocolate Midnight Mint Cookies, because they are as dark as midnight. (and, I think it's a cool name..........)
If you cannot readily find mint chips, try an upscale type store, like Sendik's (to exceed your
expectations, I just called Sendik's on Rawson Ave. in Franklin ---- they have the mint chips).
Whole Foods (again I am exceeding your expectations) does not carry the mint chips.
I chill the dough before scooping it. I found it to be much too soft for scooping without chilling.
(but not too soft for tasting..............)
These cookies are slightly labor-intensive because they are baked just one sheet at a time. I filled two cookie sheets initially. Baked one, took it out of the oven, popped in the second.
While the second sheet was baking, let the first batch rest for the one minute, then onto a cooling rack.
Put the now-empty cookie sheet in the freezer to cool for a couple minutes. Then, scooped more cookies onto it, so it was ready to go in the oven, when the 'second' cookie sheet was finished.
Get a somewhat organized assembly line going.
Life is good...............
It's chilly here, in The Valley of The Sun. Supposed to get another rainstorm, and the locals are
VERY excited. Yesterday, a cashier at the grocery store asked: 'Has it started raining, yet'? Sounded just like a hearty Midwesterner asking: 'Has the blizzard started, yet'?
When it gets chilly, here (that means 60 degrees), locals say it's 'soup weather'. The said same hearty Midwesterners break out the charcoal and brats.
Because we are hearty Midwesterners, we're breaking out the charcoal. Mr. Restaurant Quality is taking over the kitchen, today. He's making his very tasty Ka-Larry's (his version of Kabobs).
Marinated beef Ka-Larry's and marinated chicken Ka-Larry's (each in its own marinade). Recipes will follow on another blog. The Chocolate Midnight Mint cookes are not to be co-opted.
I digress............
Here's how these cookies came to be in my cookie jar (but not for long).
Fabulous Daughter #1 brought over a bag of Guittard green mint chips (look just like chocolate chips, except green and mint flavored). Her comment: 'I thought if you had these, you'd have to find something to do with them.' Smart girl, that daughter of ours, because she knows her household is a direct beneficiary of whatever comes out of the Restaurant Quality kitchen.
The cookie recipe is adapted from Dorie Greenspan's 'Baking From My Home To Yours'. Her recipe is 'My Best Chocolate Chip Cookies Cookies'.
Chocolate Midnight Mint Cookies
about four dozen
1 1/4 cup all purpose flour
3/4 cup unsweetened cocoa powder
1 t. salt
3/4 t. baking soda
2 sticks (16 T.) unsalted butter, room temp
1 cup sugar
2/3 cup packed light brown sugar
2 t. vanilla extract
2 large eggs, room temp
1 cup chocolate chips*
1 cup mint chips*
* if you cannot find mint chips, use a bag of Andes Candies baking bits instead of the chocolate chips and the mint chips
Center a rack in the oven. Preheat to 350 degrees.
Line two baking sheets with parchment paper or silicone mats.
Whisk the flour, cocoa, salt and baking soda. Set aside.
With a stand mixer or hand mixer and large bowl, beat butter on medium speed for about 1 minute, until smooth.
Add the sugars and beat for another 2 minutes or so, until well blended.
Beat in the vanilla.
Add eggs, one at a time, beating for 1 minute after each egg is added.
Reduce speed to low and add dry ingredients in 3 portions, mixing only until each addition is incorporated.
On low speed, or by hand with rubber spatula, mix in the chocolate and mint chips.
WARNING: the dough tastes like chocolate mint fudge......
Chill in refrig for 30-45 minutes.
Using a cookie scoop or slightly rounded tablespoonfuls, place on baking sheets, with about
2 inches inbetween.
Bake the cookies, one sheet at a time, for about 10 minutes. Rotate the sheet at the midway point, which would be at 5 minutes. Cookies will flatten and be 'crackly'.
Pull sheet from the oven and allow to rest for 1 minute before placing on cooling rack.
My Notes:
I call them Chocolate Midnight Mint Cookies, because they are as dark as midnight. (and, I think it's a cool name..........)
If you cannot readily find mint chips, try an upscale type store, like Sendik's (to exceed your
expectations, I just called Sendik's on Rawson Ave. in Franklin ---- they have the mint chips).
Whole Foods (again I am exceeding your expectations) does not carry the mint chips.
I chill the dough before scooping it. I found it to be much too soft for scooping without chilling.
(but not too soft for tasting..............)
These cookies are slightly labor-intensive because they are baked just one sheet at a time. I filled two cookie sheets initially. Baked one, took it out of the oven, popped in the second.
While the second sheet was baking, let the first batch rest for the one minute, then onto a cooling rack.
Put the now-empty cookie sheet in the freezer to cool for a couple minutes. Then, scooped more cookies onto it, so it was ready to go in the oven, when the 'second' cookie sheet was finished.
Get a somewhat organized assembly line going.
Life is good...............
Wednesday, February 4, 2009
Chicken Chili
I'm back............................
I haven't been around for awhile --- did you miss me? Mr. Restaurant Quality and I have just returned from one week in Florida, spending quality time with Mickey and Minnie Mouse, as they helped celebrate my 60th birthday. Had an absolutely fabulous time. Stayed at the Grand Floridian, a dream come true for me, thanks to the 'Buy 4 nights, stay for 7' special Disney has going. Our room was on the water, with a view of Cinderella's Castle --- ohhhhhh, how it glows at night. Had a 7 day ParkHopper Ticket, and 'hop' we did. What a blast. Best ride: Exhibition Everest. Best 'experience ride': Soarin'. Best food: Tutto Italia (in Epcot, Italy pavilion). Ate there twice. Best show: Finding Nemo (Animal Kingdom). Saw every parade. Highlight of the parade: The Princesses. Ahhhh, Cinderella, Sleeping Beauty, and Snow White - they looked right at me and waved with that 'flick of the wrist and the fingers just so' that every girl who grew up in the 50s remembers. (not to mention Snow White's voice.....)
Upon my return, I spent Monday taking care of LS (Little Sweetheart) #5, who of course is absolutely darling. Made dinner for Mommy/Daddy, as well as Mr. Restaurant Quality and myself -- Chicken Chili.
This recipe was being 'sampled' at one of the major supermarkets I go to in The Great SouthWest. Very, very good, so I immediately picked up the recipe. I think you'll like it. Very easy to put it together. Fabulous Daughter #1 and Fabulous Son-In-Law #1 said they wanted to lick the bowls.
The recipe calls for the breast meat of a deli rotisserie chicken. I pan sauted 4 chicken breasts, instead.
Chicken Chili
2 T. olive oil
1 t. crushed red pepper
1 red bell pepper, chopped
1 medium onion, chopped
1 T. garlic, minced
28 oz. fire roasted diced tomatoes, not drained
(2-14 oz cans)
3 cups pre-cooked chicken*
1 can, 16 oz. cannelloni beans, not drained
1 can, 15 oz. black beans, rinsed and drained
12 oz bottle of your favorite beer
1/4 t. liquid smoke
1 envelope white chicken chili seasoning mix
1 cup corn (I used frozen)
Heat a large pan (you know, the size you use to make chili or spaghetti sauce) over med-high
heat for 2 minutes. Add oil and swirl to coat.
Add crushed red pepper, red bell pepper, onion, and garlic. Saute for about 8 minutes.
Stir in all remaining ingredients. Simmer for 10 minutes, stirring occasionally.
(I let it simmer for about one hour.)
Serve. Optional toppings: shredded cheese, sour cream, cilantro, sliced black olives, chopped
red onion, crushed tortilla chips.
I used shredded cheese, sour cream, cilantro.
*The chicken: The most convenient method: buy a deli rotisserie chicken and use the breast meat, cut into bite size pieces.
I had boneless, skinless chicken breast in the freezer, so I used that. I had 4 small chicken breasts. First, I flattened them, to about 1/2". (place the chicken - one at a time - between 2 pieces of plastic wrap; then, whack the holy heck out of them with the bottom of a small fry pan). I then seasoned them with lemon pepper seasoning mix (use whatever you like, even just salt/pepper).
To pan saute: in saute/fry pan: 1 T. olive oil and 2 T. butter, heat together until butter is melted. Add chicken breast. Cook about 8 minutes on each side, until cooked through.
Remove from pan, and cover with foil. Let rest about five minutes. Cut into bite size pieces.
Life is good................
I haven't been around for awhile --- did you miss me? Mr. Restaurant Quality and I have just returned from one week in Florida, spending quality time with Mickey and Minnie Mouse, as they helped celebrate my 60th birthday. Had an absolutely fabulous time. Stayed at the Grand Floridian, a dream come true for me, thanks to the 'Buy 4 nights, stay for 7' special Disney has going. Our room was on the water, with a view of Cinderella's Castle --- ohhhhhh, how it glows at night. Had a 7 day ParkHopper Ticket, and 'hop' we did. What a blast. Best ride: Exhibition Everest. Best 'experience ride': Soarin'. Best food: Tutto Italia (in Epcot, Italy pavilion). Ate there twice. Best show: Finding Nemo (Animal Kingdom). Saw every parade. Highlight of the parade: The Princesses. Ahhhh, Cinderella, Sleeping Beauty, and Snow White - they looked right at me and waved with that 'flick of the wrist and the fingers just so' that every girl who grew up in the 50s remembers. (not to mention Snow White's voice.....)
Upon my return, I spent Monday taking care of LS (Little Sweetheart) #5, who of course is absolutely darling. Made dinner for Mommy/Daddy, as well as Mr. Restaurant Quality and myself -- Chicken Chili.
This recipe was being 'sampled' at one of the major supermarkets I go to in The Great SouthWest. Very, very good, so I immediately picked up the recipe. I think you'll like it. Very easy to put it together. Fabulous Daughter #1 and Fabulous Son-In-Law #1 said they wanted to lick the bowls.
The recipe calls for the breast meat of a deli rotisserie chicken. I pan sauted 4 chicken breasts, instead.
Chicken Chili
2 T. olive oil
1 t. crushed red pepper
1 red bell pepper, chopped
1 medium onion, chopped
1 T. garlic, minced
28 oz. fire roasted diced tomatoes, not drained
(2-14 oz cans)
3 cups pre-cooked chicken*
1 can, 16 oz. cannelloni beans, not drained
1 can, 15 oz. black beans, rinsed and drained
12 oz bottle of your favorite beer
1/4 t. liquid smoke
1 envelope white chicken chili seasoning mix
1 cup corn (I used frozen)
Heat a large pan (you know, the size you use to make chili or spaghetti sauce) over med-high
heat for 2 minutes. Add oil and swirl to coat.
Add crushed red pepper, red bell pepper, onion, and garlic. Saute for about 8 minutes.
Stir in all remaining ingredients. Simmer for 10 minutes, stirring occasionally.
(I let it simmer for about one hour.)
Serve. Optional toppings: shredded cheese, sour cream, cilantro, sliced black olives, chopped
red onion, crushed tortilla chips.
I used shredded cheese, sour cream, cilantro.
*The chicken: The most convenient method: buy a deli rotisserie chicken and use the breast meat, cut into bite size pieces.
I had boneless, skinless chicken breast in the freezer, so I used that. I had 4 small chicken breasts. First, I flattened them, to about 1/2". (place the chicken - one at a time - between 2 pieces of plastic wrap; then, whack the holy heck out of them with the bottom of a small fry pan). I then seasoned them with lemon pepper seasoning mix (use whatever you like, even just salt/pepper).
To pan saute: in saute/fry pan: 1 T. olive oil and 2 T. butter, heat together until butter is melted. Add chicken breast. Cook about 8 minutes on each side, until cooked through.
Remove from pan, and cover with foil. Let rest about five minutes. Cut into bite size pieces.
Life is good................
Thursday, January 15, 2009
Blueberry Crumb Cake (coffee or otherwise)
Am mesmerized, watching the video of the US Airways plane, in the Hudson River.
Lots of guardian angels in Manhattan, today, both heavenly and of this earth.
Life is good......................
Turning to why we're here, Blueberry Crumb Cake. This is a recipe adapted from Baking From My Home To Yours, by Dorie Greenspan. It is a fantastic cookbook. It has become my 'go to', not only for the excellent recipes, but for all the tips she offers. I highly recommend it.
Blueberry Crumb Cake
350 degrees
8" square pan, buttered
Crumb mixture
5 T. unsalted butter, room temp
1/4 cup sugar (I use C&H Baker's sugar, ultrafine)
1/3 cup (packed) light brown sugar
1/3 cup all purpose flour
1/4 t. salt
1/2 cup chopped walnuts
Put all ingredients, except the nuts, in food processor and pulse until mixture forms clumps and curds and holds together when pressed.
Scrape the topping into a bowl, stir in nuts and press a piece of plastic against the surface.
Refrigerate until needed. (covered well, the crumb mix can be refrigerated for up to 3 days)
Cake mixture
1 pint (2 cups) blueberries (fresh is best, but frozen - not thawed- are ok)
2 cups, plus 2 t., all purpose flour
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/4 t. ground cinnamon
1/8 t. nutmeg
1/4 t. cake spice, optional
2/3 cup sugar
grated zest of 1/2 lemon
6 T. unsalted butter, room temp
2 large eggs, room temp
1 t. vanilla extract
1/2 cup buttermilk
Using your fingers, toss blueberries and 2 t. flour together in a small bowl, just to coat the berries; set aside.
Whisk together the remaining 2 cups flour, the baking powder, baking soda, salt and the spices. Set aside.
In the bowl of a stand mixer, or another large bowl, rub the sugar and zest together with your
fingertips until sugar is moist and aromatic ---- ohhhhhh, it smells so good.
Add butter. Using the stand mixer or a hand mixer, beat the sugar and butter at medium speed until light, about 3 minutes.
Add eggs, one at a time, beating for about 1 minute after each addition.
Beat in vanilla extract. Batter may well look curdled -- not to worry.
Reduce mixer speed to low and add flour mixture and buttermilk alternately. Flour in 3 parts and buttermilk in 2 parts. Begin and end with the dry ingredients.
With a rubber spatula, gently stir in the berries.
Scrape batter into buttered pan; smooth top gently with a spatula.
With fingertips, break crumb mixture into small crumb pieces. Scatter over the batter. Press them down, ever so slightly.
Place pan on a baking sheet or jelly roll pan.
Bake 55 to 65 minutes, or until crumbs are golden and cake tester inserted into center of the cake comes out clean. Transfer pan to a rack and cool.
My Notes:
Crumb mixture calls for a food processor. I don't have a formal food processor. I have the original food processor ---- my hands. I put all the ingredients except the nuts in a bowl, and just used my hands to get it all combined.
The sugar: regular sugar is fine to use. Awhile ago I read about using 'baker's sugar' which is ultrafine. Supposed to give a finer 'crumb', so I tried it, and it does. So now when I bake I generally use 'baker's sugar'.
Cake spice: strictly optional, not in the original recipe. I found the cake spice at my favorite spice store in Wauwatosa. I throw some into just about every recipe that calls for cinnamon and/or nutmeg. If you find cake spice, buy some. It adds just that little extra taste.
Buttermilk: I 'make' my own buttermilk. 1 T plain vinegar in a measuring cup, then fill the
measuring cup to 1 cup. Stir. Let sit for about 5-10 minutes. This is heresy to many bakers, but I am heresy-resistant. Now, if I knew I would be using lots of buttermilk in a short period of time, I'd buy a container of it. But, you'd probably still find me throwing it out after Mr. Restaurant Quality found it languishing in the back of the frig.
Lots of guardian angels in Manhattan, today, both heavenly and of this earth.
Life is good......................
Turning to why we're here, Blueberry Crumb Cake. This is a recipe adapted from Baking From My Home To Yours, by Dorie Greenspan. It is a fantastic cookbook. It has become my 'go to', not only for the excellent recipes, but for all the tips she offers. I highly recommend it.
Blueberry Crumb Cake
350 degrees
8" square pan, buttered
Crumb mixture
5 T. unsalted butter, room temp
1/4 cup sugar (I use C&H Baker's sugar, ultrafine)
1/3 cup (packed) light brown sugar
1/3 cup all purpose flour
1/4 t. salt
1/2 cup chopped walnuts
Put all ingredients, except the nuts, in food processor and pulse until mixture forms clumps and curds and holds together when pressed.
Scrape the topping into a bowl, stir in nuts and press a piece of plastic against the surface.
Refrigerate until needed. (covered well, the crumb mix can be refrigerated for up to 3 days)
Cake mixture
1 pint (2 cups) blueberries (fresh is best, but frozen - not thawed- are ok)
2 cups, plus 2 t., all purpose flour
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/4 t. ground cinnamon
1/8 t. nutmeg
1/4 t. cake spice, optional
2/3 cup sugar
grated zest of 1/2 lemon
6 T. unsalted butter, room temp
2 large eggs, room temp
1 t. vanilla extract
1/2 cup buttermilk
Using your fingers, toss blueberries and 2 t. flour together in a small bowl, just to coat the berries; set aside.
Whisk together the remaining 2 cups flour, the baking powder, baking soda, salt and the spices. Set aside.
In the bowl of a stand mixer, or another large bowl, rub the sugar and zest together with your
fingertips until sugar is moist and aromatic ---- ohhhhhh, it smells so good.
Add butter. Using the stand mixer or a hand mixer, beat the sugar and butter at medium speed until light, about 3 minutes.
Add eggs, one at a time, beating for about 1 minute after each addition.
Beat in vanilla extract. Batter may well look curdled -- not to worry.
Reduce mixer speed to low and add flour mixture and buttermilk alternately. Flour in 3 parts and buttermilk in 2 parts. Begin and end with the dry ingredients.
With a rubber spatula, gently stir in the berries.
Scrape batter into buttered pan; smooth top gently with a spatula.
With fingertips, break crumb mixture into small crumb pieces. Scatter over the batter. Press them down, ever so slightly.
Place pan on a baking sheet or jelly roll pan.
Bake 55 to 65 minutes, or until crumbs are golden and cake tester inserted into center of the cake comes out clean. Transfer pan to a rack and cool.
My Notes:
Crumb mixture calls for a food processor. I don't have a formal food processor. I have the original food processor ---- my hands. I put all the ingredients except the nuts in a bowl, and just used my hands to get it all combined.
The sugar: regular sugar is fine to use. Awhile ago I read about using 'baker's sugar' which is ultrafine. Supposed to give a finer 'crumb', so I tried it, and it does. So now when I bake I generally use 'baker's sugar'.
Cake spice: strictly optional, not in the original recipe. I found the cake spice at my favorite spice store in Wauwatosa. I throw some into just about every recipe that calls for cinnamon and/or nutmeg. If you find cake spice, buy some. It adds just that little extra taste.
Buttermilk: I 'make' my own buttermilk. 1 T plain vinegar in a measuring cup, then fill the
measuring cup to 1 cup. Stir. Let sit for about 5-10 minutes. This is heresy to many bakers, but I am heresy-resistant. Now, if I knew I would be using lots of buttermilk in a short period of time, I'd buy a container of it. But, you'd probably still find me throwing it out after Mr. Restaurant Quality found it languishing in the back of the frig.
Wednesday, January 14, 2009
Luck Of The Irish Brownies
Hello from the sunny, warm SouthWest!!!!
Thinking of all of you who are shivering on the banks of the Great City on a Great Lake. Wish I could say 'wish I were there', but I cannot. Wait a minute, while I go and close the french doors leading out to the patio.....................
My Sister, Ms. Hawley Road, has made a request. Her workgroup is having a 'bring in the treats' party to acknowledge the worst consumer day of the year ----- the day credit card bills are mailed. Ms. Hawley Road thought this recipe would be a winner and with just a little bit of
Bailey's, I think she's correct..............
Luck Of The Irish Brownies
350 degrees, preheat
9x13 pan; line with foil and butter
Chocolate Stuff
1 cup butter
4 ounces unsweetened chocolate (squares or a bar)
2 cups sugar
4 large eggs
1 1/2 cups all purpose flour
1/2 t. salt
Place butter and chocolate into medium saucepan; melt over low heat, stirring often.
Remove from heat and let cool.
Beat sugar and eggs together in bowl, w/ electric mixer, until light and fluffy (approx 4 minutes).
Add flour and salt gradually.
Fold into cooled chocolate mixture.
Cream Stuff
2-8 ounce packages cream cheese, softened
1/3 cup sugar
1 large egg
3 T. Bailey's (I use the chocolate mint flavor, but 'regular' is good, too)
Combine cream cheese and sugar in another bowl. Beat until creamy.
Add egg and Bailey's and beat.
Pour half the chocolate mixture into the prepared pan.
Spread all of the cream cheese mixture over the chocolate layer.
Pour the remaining chocolate mixture over the cream cheese layer and smooth, preferably with
an offset spatula.
If you'd like, swirl the layers to create a marbled effect.
Bake for 40 minutes.
Cool completely before cutting.
Major Hint: Cut with a plastic knife.
Thinking of all of you who are shivering on the banks of the Great City on a Great Lake. Wish I could say 'wish I were there', but I cannot. Wait a minute, while I go and close the french doors leading out to the patio.....................
My Sister, Ms. Hawley Road, has made a request. Her workgroup is having a 'bring in the treats' party to acknowledge the worst consumer day of the year ----- the day credit card bills are mailed. Ms. Hawley Road thought this recipe would be a winner and with just a little bit of
Bailey's, I think she's correct..............
Luck Of The Irish Brownies
350 degrees, preheat
9x13 pan; line with foil and butter
Chocolate Stuff
1 cup butter
4 ounces unsweetened chocolate (squares or a bar)
2 cups sugar
4 large eggs
1 1/2 cups all purpose flour
1/2 t. salt
Place butter and chocolate into medium saucepan; melt over low heat, stirring often.
Remove from heat and let cool.
Beat sugar and eggs together in bowl, w/ electric mixer, until light and fluffy (approx 4 minutes).
Add flour and salt gradually.
Fold into cooled chocolate mixture.
Cream Stuff
2-8 ounce packages cream cheese, softened
1/3 cup sugar
1 large egg
3 T. Bailey's (I use the chocolate mint flavor, but 'regular' is good, too)
Combine cream cheese and sugar in another bowl. Beat until creamy.
Add egg and Bailey's and beat.
Pour half the chocolate mixture into the prepared pan.
Spread all of the cream cheese mixture over the chocolate layer.
Pour the remaining chocolate mixture over the cream cheese layer and smooth, preferably with
an offset spatula.
If you'd like, swirl the layers to create a marbled effect.
Bake for 40 minutes.
Cool completely before cutting.
Major Hint: Cut with a plastic knife.
Monday, January 5, 2009
Sweet and Sour Chicken
Today, while taking care of Little Sweetheart #5, I made dinner for her Mommy and Daddy (and for myself and Mr. Restaurant Quality). It's a side benefit of having me babysit --- I make dinner. Today, I even made portions of it one-handed, with a four month old on my hip - like riding a bike - you never forget. She is a very good assistant.
I made Sweet Tangy Plum Spiced Chicken. Came home and sat down to post it, but I see I already have. So, with a glass of wine in hand, I have to post something. Hence, the sweet and sour chicken recipe. It is delicious and comes together very quickly.
I serve it with brown rice (I use the instant stuff, already in a bag, and put it in the microwave for 10 minutes in a bowl of water).
Sweet and Sour Chicken
1/4 cup seasoned rice vinegar*
2 T. soy sauce
2 T. cornstarch
2 T. apricot preserves
2 T. oil, divided
1 pound chicken tenders, cut into bite-size pieces*
4 cloves garlic, minced
2 t. finely grated or minced ginger*
1 cup chicken broth
6 cups bite size pieces of vegies, such as snow peas, broccoli, bell peppers*
1 5-oz can sliced water chestnuts, drained
Whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.
Heat 1 T. oil in large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots,, about 2 minutes more. Transfer to a plate and cover with foil.
Add the remaining 1 T. oil, garlic and ginger to the pan and cook, stirring until fragrant, 20-30 seconds.
Add broth and bring to boil, stirring constantly.
Add vegies, reduce heat to simmer, cover and cook until the vegies are tender crisp, 4-6 minutes.
Stir in water chestnuts and chicken.
Whisk reserved sauce and add to the pan. Simmer, stirring constantly, until sauce is thickened
and chicken is heated through, about 1 minute.
Serve with rice.
My Notes:
* If you don't have seasoned rice vinegar, just use plain rice vinegar.
I don't buy chicken tenders, I buy boneless, skinless chicken breasts. For this recipe I use 3 halves.
I use bottled 'ground' ginger. It's kind of like a loose paste. You'll find it in the produce section of the grocery store. I eyeball it -- probably a teaspoon. (At some stores, it will be in a plastic tube like thing.)
The vegies --- I don't measure out 6 cups. I use 2 red peppers, a green pepper, a handful of snow peas. Eyeball it - use what you like.
Upon the recommendation of Fabulous Son #1 (an excellent cook and baker), I now throw in some fresh pineapple, or canned, at the end of the process, when heating the chicken.
Questions? Let me know..............
I made Sweet Tangy Plum Spiced Chicken. Came home and sat down to post it, but I see I already have. So, with a glass of wine in hand, I have to post something. Hence, the sweet and sour chicken recipe. It is delicious and comes together very quickly.
I serve it with brown rice (I use the instant stuff, already in a bag, and put it in the microwave for 10 minutes in a bowl of water).
Sweet and Sour Chicken
1/4 cup seasoned rice vinegar*
2 T. soy sauce
2 T. cornstarch
2 T. apricot preserves
2 T. oil, divided
1 pound chicken tenders, cut into bite-size pieces*
4 cloves garlic, minced
2 t. finely grated or minced ginger*
1 cup chicken broth
6 cups bite size pieces of vegies, such as snow peas, broccoli, bell peppers*
1 5-oz can sliced water chestnuts, drained
Whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.
Heat 1 T. oil in large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots,, about 2 minutes more. Transfer to a plate and cover with foil.
Add the remaining 1 T. oil, garlic and ginger to the pan and cook, stirring until fragrant, 20-30 seconds.
Add broth and bring to boil, stirring constantly.
Add vegies, reduce heat to simmer, cover and cook until the vegies are tender crisp, 4-6 minutes.
Stir in water chestnuts and chicken.
Whisk reserved sauce and add to the pan. Simmer, stirring constantly, until sauce is thickened
and chicken is heated through, about 1 minute.
Serve with rice.
My Notes:
* If you don't have seasoned rice vinegar, just use plain rice vinegar.
I don't buy chicken tenders, I buy boneless, skinless chicken breasts. For this recipe I use 3 halves.
I use bottled 'ground' ginger. It's kind of like a loose paste. You'll find it in the produce section of the grocery store. I eyeball it -- probably a teaspoon. (At some stores, it will be in a plastic tube like thing.)
The vegies --- I don't measure out 6 cups. I use 2 red peppers, a green pepper, a handful of snow peas. Eyeball it - use what you like.
Upon the recommendation of Fabulous Son #1 (an excellent cook and baker), I now throw in some fresh pineapple, or canned, at the end of the process, when heating the chicken.
Questions? Let me know..............
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