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.
Tuesday, March 31, 2009
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.................
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