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.
Saturday, August 29, 2009
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.
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