Thursday, December 04, 2008
Thankgiving at Home
Another delicious Thanksgiving at home.
We kind of got carried away and forgot to photograph the pies before we dug into them...
Super Smooth Pumpkin Pie
I don't like pumpkin pie, but this one seemed like a hit last year, so I used it again this year.
Pear Cheesecake with Gingersnap Crust
A friend brought this, so I don't have the recipe, but I should ask her for it because it was absolutely delicious.
Classic Apple Pie
-6 apples, peeled and cored
-1 ts cinnamon
-1/4 cup sugar
-squeeze of lemon
Toss the apples with the lemon, sugar and cinnamon and set aside while you pre-bake the crust. Bake bottom crust on 350, pressed into a pie pan for 10-15 minutes, until just beginning to color. Remove from oven and add the apple mixture. Roll out the other batch of dough and place over the top of the apples, pressing into the edges. Trim excess dough. Poke in several places with a knife or fork to allow for steam to escape. If you do not do this, your pie may explode in the oven. Bake on 35 for about 45 minutes, until the crust is golden brown.
Crust:
-1 cup plus 2 tb flour
-1 stick cold butter, diced
Mix flour and butter with your fingers until it resembles the texture of coarse cornmeal. Add water, 1 tb at a time, until you can form a cohesive ball of dough. Roll or press into a greased pie pan.
Chocolate Pecan Pie
Super decadent and always a crowd pleaser.
Mashed Sweet Potatoes with Roasted Apples
This was a new recipe and the tartness of the apples really took the starchy edge off the sweet potatoes.
Brussel Sprouts with Pine Nuts and Parmesan
Brussel sprouts are a favorite veggie of mine for the holidays, although I hated them as a child. This was a tasty, bright rendition.
Sausage-Sourdough Stuffing
Roasted Root Veggies with Pomegranite
A friend made a root veggie salad with pomegranite last year and I decided to riff on that for this year. The brightness of the pomegranite really contrasts nicely with the earthiness of the root veggies.
Dinner Rolls
This is Alexis' mom's recipe and these rolls are always a hit.
-1 pint milk
-1 egg, beaten
-1/2 cup butter
-1/3 cup sugar
-1 package yeast
-1/4 cup warm water
-1 and 1/2 ts salt
-1/2 ts baking soda
-1 ts baking powder
-flour (there is no predetermined amount, read recipe below)
Scald the milk and remove the film from the top. Add the butter and the sugar to the milk and stir to dissolve. When milk is cool to the touch, add the egg and stir to combine. Dissolve the yeast in the warm water, wait 10 minutes, and add it to the mixture. Then add enough flour to make a thin batter. Let this rise on the counter, uncovered, for 2 hours. Add the salt, baking powder, the baking soda and enough flour to make a stiff dough. Knead the dough on a floured surface until smooth. Put the dough in a greased bowl, cover with a damp cloth and store in the refridgerator for 24 hours before using. Pull off small pieces of dough, roll into balls and place in a greased muffin tin. Bake at 450 for 10 minutes, or until golden brown.
Cheddar Chive Biscuits
We decided to call these "biscuits" this year instead of "scones". I think that did the trick, although we've always liked these, no matter what they are called.
-3 cups flour
-1 tb baking powder
-1 tb sugar
-2 ts salt
-1/2 cup chives, finely chopped
-2 cups grated cheddar
-2 cups heavy cream
Combine the dry ingredients. Mix in the cheese and chives. Add the cream and stir until a dough forms. You may need to add a little more cream to get a dough to form. Put the dough on a floured surface and knead a several times, until the dough is smooth. Separate the dough into 2 parts and form each into a disc about 1 in thick. Cut each disc into 8 trianuglar pieces. Spread out the pieces on a large, greased cookie sheet and bake on 400 for 20 minutes, or until golden brown.
Green Beans with Bacon and Garlic
You really can't go wrong with bacon.
Whole Roasted Pig
We decided to have another Thanksgiving sans turkey because, really, no one likes turkey. This was the smalled pig we could order from Toon Kee, at about 20 lbs and $140. The meat was very moist, tender and flavorful and there was a lot of it. The skin was crispy and perfectWe sent people home with bags of pork and we ate it for days. It was also really nice to order the pig and just pick it up down the street right before we were ready to serve dinner. This allowed us full use of the oven for the rest of the food.
We kind of got carried away and forgot to photograph the pies before we dug into them...
Super Smooth Pumpkin PieI don't like pumpkin pie, but this one seemed like a hit last year, so I used it again this year.
-1 recipe pie crust (below)
-15 oz unsweetened pumpkin puree
-3/4 cup packed brown sugar
-2 ts each ground ginger and cinnamon
-1 ts nutmeg
-1/2 ts salt
-1 and 1/3 cup half and half
-3 eggs, beaten
-1 ts vanilla extract
In a sauce pot, combine the pumpkin and spices over low heat, stirring for a couple of minutes. This mellows the spices a bit. Dump the mixture into the food processor and puree for a minute. Add the half and half while pureeing, then the vanilla, then the eggs, one by one. Pour into partially baked pie shell. Bake at 375 for 1 hour or until a toothpick comes out clean.
Crust:
-1 cup plus 2 tb flour
-1 stick cold butter, diced
Mix flour and butter with your fingers until it resembles the texture of coarse cornmeal. Add water, 1 tb at a time, until you can form a cohesive ball of dough. Roll or press into a greased pie pan.
-15 oz unsweetened pumpkin puree
-3/4 cup packed brown sugar
-2 ts each ground ginger and cinnamon
-1 ts nutmeg
-1/2 ts salt
-1 and 1/3 cup half and half
-3 eggs, beaten
-1 ts vanilla extract
In a sauce pot, combine the pumpkin and spices over low heat, stirring for a couple of minutes. This mellows the spices a bit. Dump the mixture into the food processor and puree for a minute. Add the half and half while pureeing, then the vanilla, then the eggs, one by one. Pour into partially baked pie shell. Bake at 375 for 1 hour or until a toothpick comes out clean.
Crust:
-1 cup plus 2 tb flour
-1 stick cold butter, diced
Mix flour and butter with your fingers until it resembles the texture of coarse cornmeal. Add water, 1 tb at a time, until you can form a cohesive ball of dough. Roll or press into a greased pie pan.
Pear Cheesecake with Gingersnap Crust
A friend brought this, so I don't have the recipe, but I should ask her for it because it was absolutely delicious.
Classic Apple Pie
Apple Pie
-2 crust recipes (below)-6 apples, peeled and cored
-1 ts cinnamon
-1/4 cup sugar
-squeeze of lemon
Toss the apples with the lemon, sugar and cinnamon and set aside while you pre-bake the crust. Bake bottom crust on 350, pressed into a pie pan for 10-15 minutes, until just beginning to color. Remove from oven and add the apple mixture. Roll out the other batch of dough and place over the top of the apples, pressing into the edges. Trim excess dough. Poke in several places with a knife or fork to allow for steam to escape. If you do not do this, your pie may explode in the oven. Bake on 35 for about 45 minutes, until the crust is golden brown.
Crust:
-1 cup plus 2 tb flour
-1 stick cold butter, diced
Mix flour and butter with your fingers until it resembles the texture of coarse cornmeal. Add water, 1 tb at a time, until you can form a cohesive ball of dough. Roll or press into a greased pie pan.
Chocolate Pecan Pie
Super decadent and always a crowd pleaser.
Chocolate Pecan Pie
-1 recipe pie crust (see Apple Pie above)
-1 cup pecans
-1 cup semi-sweet chocolate chips
-4 eggs, beaten
-1/2 cup sugar
-1/2 cup brown sugar
-1/2 cup light corn syrup
-1/2 ts vanilla extract
-1 pinch salt
Combine the sugars, corn syrup, vanilla, salt and eggs. Stir in the pecans and chocolate chips. Pour into a partially baked pie shell and bake on 375 for 45-50 minutes.
-1 recipe pie crust (see Apple Pie above)
-1 cup pecans
-1 cup semi-sweet chocolate chips
-4 eggs, beaten
-1/2 cup sugar
-1/2 cup brown sugar
-1/2 cup light corn syrup
-1/2 ts vanilla extract
-1 pinch salt
Combine the sugars, corn syrup, vanilla, salt and eggs. Stir in the pecans and chocolate chips. Pour into a partially baked pie shell and bake on 375 for 45-50 minutes.
Mashed Sweet Potatoes with Roasted Apples
This was a new recipe and the tartness of the apples really took the starchy edge off the sweet potatoes.
-5 lbs sweet potatoes, peeled and chopped in large chunks
-4 apples, peeled and cubed
-1/2 stick butter
-1 cup cream
-salt and pepper to taste
Boil the potatoes until fork tender. In the baking dish, bake the apples for about 40 minutes on 350, until tender. Drain the potatoes and mash them. Add the rest of the ingredients and stir to combine.
-4 apples, peeled and cubed
-1/2 stick butter
-1 cup cream
-salt and pepper to taste
Boil the potatoes until fork tender. In the baking dish, bake the apples for about 40 minutes on 350, until tender. Drain the potatoes and mash them. Add the rest of the ingredients and stir to combine.
Brussel Sprouts with Pine Nuts and Parmesan
Brussel sprouts are a favorite veggie of mine for the holidays, although I hated them as a child. This was a tasty, bright rendition.
-3 lbs brussel sprouts, trimmed and quartered
-1/2 cup pine nuts
-juice of 1 lemon
-1 cup grated parmesan
-salt and pepper to taste
In a large pan, sautee the brussel sprouts on medium. When brussel sprouts are tender and slightly caramelized, season with the rest of the ingredients and serve.
-1/2 cup pine nuts
-juice of 1 lemon
-1 cup grated parmesan
-salt and pepper to taste
In a large pan, sautee the brussel sprouts on medium. When brussel sprouts are tender and slightly caramelized, season with the rest of the ingredients and serve.
Sausage-Sourdough Stuffing
-1 loaf sourdough, cubed
-6 sausages
-8 stalks celery, diced
-3 carrots, peeled and diced
-1 onion, diced
-4 eggs, lightly beaten
-1 can chicken broth
-salt and pepper to taste
-several sprigs of fresh thyme, leaves only
Remove sausage from casings and sautee until browned, breaking up the sausage into small bits while cooking. Remove the sausage from the pan. In the same pan sautee the onions, carrot and celery until translucent. Pour the egg and broth on the bread and stir to coat. Add the sausage, thyme and veggies to the bread mixture. Spead the mixture in a large baking pan bake on 350 for 30-45 minutes, until crust is nice and brown.
-6 sausages
-8 stalks celery, diced
-3 carrots, peeled and diced
-1 onion, diced
-4 eggs, lightly beaten
-1 can chicken broth
-salt and pepper to taste
-several sprigs of fresh thyme, leaves only
Remove sausage from casings and sautee until browned, breaking up the sausage into small bits while cooking. Remove the sausage from the pan. In the same pan sautee the onions, carrot and celery until translucent. Pour the egg and broth on the bread and stir to coat. Add the sausage, thyme and veggies to the bread mixture. Spead the mixture in a large baking pan bake on 350 for 30-45 minutes, until crust is nice and brown.
Roasted Root Veggies with Pomegranite
A friend made a root veggie salad with pomegranite last year and I decided to riff on that for this year. The brightness of the pomegranite really contrasts nicely with the earthiness of the root veggies.
-seeds of 1 pomegranite
-5 medium beets, peeled and diced
-4 parsnips, peeled and diced
-4 turnips, peeled and diced
-salt and pepper to taste
Spread the diced veggies on a large baking sheet or jelly roll pan. Season with salt, pepper and olive oil. Roast on 375 for about and hour, or until tender. Toss with pomegranite seeds and serve.
-5 medium beets, peeled and diced
-4 parsnips, peeled and diced
-4 turnips, peeled and diced
-salt and pepper to taste
Spread the diced veggies on a large baking sheet or jelly roll pan. Season with salt, pepper and olive oil. Roast on 375 for about and hour, or until tender. Toss with pomegranite seeds and serve.
Dinner RollsThis is Alexis' mom's recipe and these rolls are always a hit.
-1 egg, beaten
-1/2 cup butter
-1/3 cup sugar
-1 package yeast
-1/4 cup warm water
-1 and 1/2 ts salt
-1/2 ts baking soda
-1 ts baking powder
-flour (there is no predetermined amount, read recipe below)
Scald the milk and remove the film from the top. Add the butter and the sugar to the milk and stir to dissolve. When milk is cool to the touch, add the egg and stir to combine. Dissolve the yeast in the warm water, wait 10 minutes, and add it to the mixture. Then add enough flour to make a thin batter. Let this rise on the counter, uncovered, for 2 hours. Add the salt, baking powder, the baking soda and enough flour to make a stiff dough. Knead the dough on a floured surface until smooth. Put the dough in a greased bowl, cover with a damp cloth and store in the refridgerator for 24 hours before using. Pull off small pieces of dough, roll into balls and place in a greased muffin tin. Bake at 450 for 10 minutes, or until golden brown.
Cheddar Chive BiscuitsWe decided to call these "biscuits" this year instead of "scones". I think that did the trick, although we've always liked these, no matter what they are called.
-3 cups flour
-1 tb baking powder
-1 tb sugar
-2 ts salt
-1/2 cup chives, finely chopped
-2 cups grated cheddar
-2 cups heavy cream
Combine the dry ingredients. Mix in the cheese and chives. Add the cream and stir until a dough forms. You may need to add a little more cream to get a dough to form. Put the dough on a floured surface and knead a several times, until the dough is smooth. Separate the dough into 2 parts and form each into a disc about 1 in thick. Cut each disc into 8 trianuglar pieces. Spread out the pieces on a large, greased cookie sheet and bake on 400 for 20 minutes, or until golden brown.
Green Beans with Bacon and Garlic
You really can't go wrong with bacon.
-1 lb green beans, trimmed and chopped
-6 slices bacon, chopped
-3 cloves garlic, minced
-pepper to taste
Sautee the bacon until crispy. Drain out some of the fat. Add in the garlic and green beans and sautee until tender. Season with pepper.
-6 slices bacon, chopped
-3 cloves garlic, minced
-pepper to taste
Sautee the bacon until crispy. Drain out some of the fat. Add in the garlic and green beans and sautee until tender. Season with pepper.
Whole Roasted Pig
We decided to have another Thanksgiving sans turkey because, really, no one likes turkey. This was the smalled pig we could order from Toon Kee, at about 20 lbs and $140. The meat was very moist, tender and flavorful and there was a lot of it. The skin was crispy and perfectWe sent people home with bags of pork and we ate it for days. It was also really nice to order the pig and just pick it up down the street right before we were ready to serve dinner. This allowed us full use of the oven for the rest of the food.
Labels: apple, beet greens, beets, brussel sprouts, dessert recipes, dinner recipes, event, n, parsnip, pie, sweet potatoes, turnip
Sunday, November 23, 2008
Crepes with Nutella and Strawberries
I used to make crepes all the time in college; sweet crepes, savory crepes, all sorts. I haven't made them in a while because we try to not eat too much in the way of refined carbs. However, we were having our neighbors over for brunch, and I've sort of thrown all eating restrictions out the window during this pregnancy, so I decided that crepes would be the perfect bunch food. These were as good as I remembered, and I am still very good at making perfectly round crepes.
-2 tb melted butter
-1 egg
-1 cup flour
-1 1/2 cups milk
-pinch salt
-1 egg
-1 cup flour
-1 1/2 cups milk
-pinch salt
Labels: dessert recipes, homemade
Saturday, September 06, 2008
Italian Homestyle Meal (at home)
Clams with Garlic and White Wine
We saw live clams at Costco and had to pick some up. Oddly, I've never cooked clams before but a quick call to my mom proved that it would be quite easy, and it was.
-5 lbs live clams
-10 scallions, chopped
-8 cloves garlic, minced
-1 cup white wine
-5 tomatoes, diced
-1 handful, chopped cilantro
Sautee the scallions, garlic and tomatoes in a bit of olive oil in a deep pot. When soft, add in the wine and bring to a boil. Add the clams and reduce to a simmer. Cover and steam for about 10 minutes, or until the clams open. Season with pepper and toss in the cilantro. Stir and serve.
-10 scallions, chopped
-8 cloves garlic, minced
-1 cup white wine
-5 tomatoes, diced
-1 handful, chopped cilantro
Sautee the scallions, garlic and tomatoes in a bit of olive oil in a deep pot. When soft, add in the wine and bring to a boil. Add the clams and reduce to a simmer. Cover and steam for about 10 minutes, or until the clams open. Season with pepper and toss in the cilantro. Stir and serve.
Lasagna with Summer Squash Salad
Easy and tasty.
Lasagna
-1 lb ground beef
-1 onion, diced
-12 lasagna noodles
-2 cups ricotta
-2 handfuls basil
-10 cloves garlic
-1 cup artichoke hearts, diced
-2 cups mozzerella, shredded
-1/2 cup grated parmasan
-4 cans diced tomatoes
-2 tb Italian seasoning
-salt and pepper to taste
In a medium sauce pot, sautee 1/2 the garlic (whole cloves) and 1/2 the diced onion until beginning to color. Add the diced tomatoes, Italian seasoning, salt and pepper and cover. Simmer for about 40 minutes, until the garlic is soft, then puree. Set aside.
Boil the lasagna noodles and set aside.
Brown the beef and the rest of the diced onion together. Drain and set aside.
In the food processor place the basil and the rest of the garlic to mince. Mix this garlic and basil mixture into the ricotta and set aside.
In a lasagna pan, place 1 layer of noodles. Then spoon on some sauce and sprinkle on 1/2 of the meat mixture. Sprinkle on 1/3 of the mozzerella on top and add another layer of the noodles. Spread the ricotta mixture evenly over the noodles, then evenly spread the diced artichoke hearts. Add the next layer of noodle and repeat layer 1. Then cover with the last layer of noodles, spread sauce over the top and sprinkle with the rest of the mozzerella and the parmasan. Bake, covered, for about 45 minutes. Uncover and bake until the cheese on top is bubby and browned.
Summer Squash Salad
-4 summer squash, quartered and thinlly sliced
-1 large bell pepper, thinly sliced
-5 heirloom tomatoes, cut in bite size chunks
-2 tb balsamic vinegar
-1 tb whole grain mustard
-1 tb olive oil
Mix the vinegar, mustard and oil together to form a vinaigrette. Toss the other ingredients in the vinaigrette.
-1 lb ground beef
-1 onion, diced
-12 lasagna noodles
-2 cups ricotta
-2 handfuls basil
-10 cloves garlic
-1 cup artichoke hearts, diced
-2 cups mozzerella, shredded
-1/2 cup grated parmasan
-4 cans diced tomatoes
-2 tb Italian seasoning
-salt and pepper to taste
In a medium sauce pot, sautee 1/2 the garlic (whole cloves) and 1/2 the diced onion until beginning to color. Add the diced tomatoes, Italian seasoning, salt and pepper and cover. Simmer for about 40 minutes, until the garlic is soft, then puree. Set aside.
Boil the lasagna noodles and set aside.
Brown the beef and the rest of the diced onion together. Drain and set aside.
In the food processor place the basil and the rest of the garlic to mince. Mix this garlic and basil mixture into the ricotta and set aside.
In a lasagna pan, place 1 layer of noodles. Then spoon on some sauce and sprinkle on 1/2 of the meat mixture. Sprinkle on 1/3 of the mozzerella on top and add another layer of the noodles. Spread the ricotta mixture evenly over the noodles, then evenly spread the diced artichoke hearts. Add the next layer of noodle and repeat layer 1. Then cover with the last layer of noodles, spread sauce over the top and sprinkle with the rest of the mozzerella and the parmasan. Bake, covered, for about 45 minutes. Uncover and bake until the cheese on top is bubby and browned.
Summer Squash Salad
-4 summer squash, quartered and thinlly sliced
-1 large bell pepper, thinly sliced
-5 heirloom tomatoes, cut in bite size chunks
-2 tb balsamic vinegar
-1 tb whole grain mustard
-1 tb olive oil
Mix the vinegar, mustard and oil together to form a vinaigrette. Toss the other ingredients in the vinaigrette.
Mollases Bread with Vanilla Custard and Fresh Strawberries
I loved this mollases bread as a kid. This is my mom's recipe and the earthy flavor of the mollases bread matched really well with the subtlety of the vanilla custard and the freshness of the strawberries.
Molasses Bread
2 cups flour
2 tsp baking powder
½ tsp salt
¼ tsp baking soda
2 tsp powdered ginger
1 tsp cinnamon
1/3 cup melted butter
1 cup molasses
¾ cup buttermilk
1 egg
1. Sift together all dry ingredients.
2. Add the butter, molasses, buttermilk, and egg.
3. Mix well and pour into loaf pan.
4. Bake at 350 degrees for 50 minutes.
5. Let cool before slicing.
Vanilla Custard
-4 cups heavy cream
-3/4 cup sugar
-3 tb cornstarch
-pinch salt
-10 eggs yolks
In a heavy sauce pot whisk 1/4 cup of the cream, salt, 1/4 cup of the sugar and the cornstarch together until smooth. Add the remaining cream and heat until bubbles are beginning to form around the edges of the pot. In a bowl, combine the rest of the sugar and the egg yolks. Temper the yolk mixture with the hot cream, then combine the rest of the cream and egg yolk mixtures. Heat until the mixture reaches 170 F, stirring constantly. Pour the custard into into a bowl set in a bowl of ice water, and stir frequently until cool. Then refrigerate overnight.
2 cups flour
2 tsp baking powder
½ tsp salt
¼ tsp baking soda
2 tsp powdered ginger
1 tsp cinnamon
1/3 cup melted butter
1 cup molasses
¾ cup buttermilk
1 egg
1. Sift together all dry ingredients.
2. Add the butter, molasses, buttermilk, and egg.
3. Mix well and pour into loaf pan.
4. Bake at 350 degrees for 50 minutes.
5. Let cool before slicing.
Vanilla Custard
-4 cups heavy cream
-3/4 cup sugar
-3 tb cornstarch
-pinch salt
-10 eggs yolks
In a heavy sauce pot whisk 1/4 cup of the cream, salt, 1/4 cup of the sugar and the cornstarch together until smooth. Add the remaining cream and heat until bubbles are beginning to form around the edges of the pot. In a bowl, combine the rest of the sugar and the egg yolks. Temper the yolk mixture with the hot cream, then combine the rest of the cream and egg yolk mixtures. Heat until the mixture reaches 170 F, stirring constantly. Pour the custard into into a bowl set in a bowl of ice water, and stir frequently until cool. Then refrigerate overnight.
Labels: beef, clams, dessert recipes, dinner recipes, homemade, Italian, squash
Monday, September 01, 2008
An All American Meal, With a Twist
This meal was our riff on meat and potatoes with salad.
Fennel Salad
Fresh and unexpected.
Roasted Garlic and Horseradish Crusted Ribeye Roast
We basically used a ribeye roast and gave it the same treatment as our standing prime rib roast. The main difference was that it took a lot less time to cook because there was no bone.
Roasted Beets and Carrots
Sweet, filling and so easy.
Plum Pie
I'm not sure why plums are not used more frequently in pies. Plums are sweet and tart and hold up well to baking.
Serve with freshly whipped cream.
Fennel Salad
Fresh and unexpected.
-1 bulb fennel, thinly sliced
-1/2 onion, thinly sliced
-2 bell peppers, thinly sliced
-homemade vinaigrette
Stir all ingredients to combine.
-1/2 onion, thinly sliced
-2 bell peppers, thinly sliced
-homemade vinaigrette
Stir all ingredients to combine.
Roasted Garlic and Horseradish Crusted Ribeye Roast
We basically used a ribeye roast and gave it the same treatment as our standing prime rib roast. The main difference was that it took a lot less time to cook because there was no bone.
Roasted Beets and Carrots
Sweet, filling and so easy.
-6 beets, peeled and cut in chunks
-4 carrots, peeled and cut in chunks
-salt and pepper to taste
-a bit of olive oil
Toss the beets and carrots with the olive oil and the salt and pepper. Spread in a 9x13 baking dish. Cover with foil and bake on 400 for about 45 mins. Uncover and continue to bake, turning occasionally until caramelized.
-4 carrots, peeled and cut in chunks
-salt and pepper to taste
-a bit of olive oil
Toss the beets and carrots with the olive oil and the salt and pepper. Spread in a 9x13 baking dish. Cover with foil and bake on 400 for about 45 mins. Uncover and continue to bake, turning occasionally until caramelized.
Plum Pie
I'm not sure why plums are not used more frequently in pies. Plums are sweet and tart and hold up well to baking.
-2 1/4 cups flour
-2 stick butter
-20 Italian plums, pitted and quartered
-1/3 cup sugar
Cut the butter into cubes and work it into the flour with your fingers until the mixture resembled cornmeal. Add water 1tb at a time until you can form the dough into a ball. Split the ball in two. Press one ball into a pie pan for the bottom crust. Pre-bake on 375 for about 10 minutes. While the crust is pre-baking, toss the quartered plums with the sugar. Roll out the other dough ball fo rthe top crust. When the bottom crust has been in the oven for about 10 minutes, take it out and pour in the plum/sugar mixture. Then place the rolled out top crust over the top and pinch the edges to secure it to the bottom crust. Poke a bunch of holes in the top crust to release steam while the pie is baking. Bake at 375 for about an hour, or until the crust is golden brown.
-2 stick butter
-20 Italian plums, pitted and quartered
-1/3 cup sugar
Cut the butter into cubes and work it into the flour with your fingers until the mixture resembled cornmeal. Add water 1tb at a time until you can form the dough into a ball. Split the ball in two. Press one ball into a pie pan for the bottom crust. Pre-bake on 375 for about 10 minutes. While the crust is pre-baking, toss the quartered plums with the sugar. Roll out the other dough ball fo rthe top crust. When the bottom crust has been in the oven for about 10 minutes, take it out and pour in the plum/sugar mixture. Then place the rolled out top crust over the top and pinch the edges to secure it to the bottom crust. Poke a bunch of holes in the top crust to release steam while the pie is baking. Bake at 375 for about an hour, or until the crust is golden brown.
Serve with freshly whipped cream.
Labels: beef, beets, dessert recipes, dinner recipes, fennel, homemade, plums, salad
Thursday, July 24, 2008
Zucchini Bread
Paula Deen's Zucchini Bread
I used Paula Deen's recipe for zucchini bread and it turned out delicious. The only difference I made was to include a bit more shredded zucchini and also to bake it in a bundt pan rather than 2 loaf pans. It cooked in the same amount of time as the recipe called for.
Labels: bread, dessert recipes, homemade
Friday, March 14, 2008
Wontons, Lettuce Cups and a Nectarine Tart
Wontons
We made some delicious wontons and learned an important lesson. You can not make wontons in advance. Alexis made them the night before and set them on the plate in the fridge. When we went to boil them the next day they were all stuck together as the moisture in the filling had made the skins sticky. In the end they turned out fine, but my advice would be not to make them more than a couple of hours ahead of time.
Turkey Lettuce Cups
The above meat mixture is ladled into leaves of iceberg lettuce, then wrapped up and eaten like a little burrito. Alexis had a very "duh" moment when she realized it is way easier to remove in tact leaves of lettuce if you cut the head in half first. This meal reheats well.
Nectarine Tart
Simple tarts are Alexis' go-to dessert. They take very little time to make, are relatively good for you (as far as desserts go) and are delicious when garnished with a simple spoonful of freshly whipped cream.
-4 nectarines, pitted and sliced
-juice of 1/2 lemon
-2 tb sugar
-1 stick butter
-1 cup + 2 tb flour
Mix together the nectarine slices, lemon juice and sugar and set aside while you make the crust.
To make the crust, cut the cold butter into chunks, then incorporate the butter into the flour with your fingers until the mixture resembles cornmeal. Then try to form into a ball. If you are unable to form into a ball, add 1 tb of cold water at a time until you can. Then form into a disc, wrap in plastic wrap and freeze for 10 minutes. Press into a pie pan and pre-bake on 350 for about 10 minutes. Then pour in the nectarine mixture and bake for about 45 minutes, until the fruit is soft.
-juice of 1/2 lemon
-2 tb sugar
-1 stick butter
-1 cup + 2 tb flour
Mix together the nectarine slices, lemon juice and sugar and set aside while you make the crust.
To make the crust, cut the cold butter into chunks, then incorporate the butter into the flour with your fingers until the mixture resembles cornmeal. Then try to form into a ball. If you are unable to form into a ball, add 1 tb of cold water at a time until you can. Then form into a disc, wrap in plastic wrap and freeze for 10 minutes. Press into a pie pan and pre-bake on 350 for about 10 minutes. Then pour in the nectarine mixture and bake for about 45 minutes, until the fruit is soft.
Labels: Chinese, dessert recipes, dinner recipes, homemade, pork, turkey
Thursday, February 14, 2008
Valentine's Dinner at Home
We try to avoid the over-priced prix fixe situation you almost always encounter if you try to go out on Valentine's day. And we like to try to celebrate this most Hallmark of holidays in a decidedly non-commercial way. So, our tradition is surf and turf flanked by fondue on either side, at home.
Cherry Tomatos, Bread Cubes, Brocolli Florets and Pickled Onions
All for dipping in ooey-gooey cheese.
The Cheese Fondue
This year we tried a mixture of cheese, one being garlic cheese and it was quite strong, although still good. Also, last year we omitted the cornstarch and the cheese was a bit stringy. This year we added the cornstarch and the texture was a tad grainy, but much easier to dip into. We have not yet perfected the texture, but I suppose we have plenty of years ahead of us for that.
Beer Steamed Crab Legs
We simply steamed these king crab legs in beer until heated through, then dunked in garlic butter and a bit of lemon juice.
Dry Aged Ribeye, Pan Fried
Since this was a premium, dry aged cut of meat, we simply seasoned with course salt and pepper, then pan fried in butter and oil for about 3 minutes on each side for rare. It was quite good.
Whiskey Chocolate Fondue
Giao isn't that into sweets, but Alexis is a sucker for any kind of dark chocolate. For this version, we added some whiskey for flavor.
Tangerines
Blackberries
Cherry Tomatos, Bread Cubes, Brocolli Florets and Pickled Onions
All for dipping in ooey-gooey cheese.
The Cheese Fondue
This year we tried a mixture of cheese, one being garlic cheese and it was quite strong, although still good. Also, last year we omitted the cornstarch and the cheese was a bit stringy. This year we added the cornstarch and the texture was a tad grainy, but much easier to dip into. We have not yet perfected the texture, but I suppose we have plenty of years ahead of us for that.
-2 cups grated sharp cheddar
-2 cups grated roasted garlic cheese
-1/2 cup dry while wine
-1 tb lemon juice
-2 tb cornstarch
In a fondue pot (we love our Cuisinart CFO-3SS Electric Fondue Maker
) melt the cheese, then add the other ingredients, stirring frequently, until the cheesy mixture is uniform. Then dip to your heart's content.
-2 cups grated roasted garlic cheese
-1/2 cup dry while wine
-1 tb lemon juice
-2 tb cornstarch
In a fondue pot (we love our Cuisinart CFO-3SS Electric Fondue Maker
) melt the cheese, then add the other ingredients, stirring frequently, until the cheesy mixture is uniform. Then dip to your heart's content.
Beer Steamed Crab Legs
We simply steamed these king crab legs in beer until heated through, then dunked in garlic butter and a bit of lemon juice.
Dry Aged Ribeye, Pan Fried
Since this was a premium, dry aged cut of meat, we simply seasoned with course salt and pepper, then pan fried in butter and oil for about 3 minutes on each side for rare. It was quite good.
Whiskey Chocolate Fondue
Giao isn't that into sweets, but Alexis is a sucker for any kind of dark chocolate. For this version, we added some whiskey for flavor.
-2 cups semi-sweet chocolate chips
-1/2 cup heavy cream
-2 tb whiskey
Put all ingredients into the fondue pot and melt, stirring constantly until uniform. Then dip whatever tastes good. We stick to fruit, but some people like cake and marshmallows and that sort of thing.
-1/2 cup heavy cream
-2 tb whiskey
Put all ingredients into the fondue pot and melt, stirring constantly until uniform. Then dip whatever tastes good. We stick to fruit, but some people like cake and marshmallows and that sort of thing.
Tangerines
Blackberries
Mangoes
Labels: beef, dessert recipes, dinner recipes, fondue, homemade, seafood
Saturday, February 09, 2008
Feast at Giao's Aunt and Uncle's House
Whole, Steamed Crabs
Delicious.
Blackberry Tart
The blackberries available in LA were not as sweet as those in SF these days, so this tart was a bit more, well, tart, than expected. However, those of us who don't eat a lot of refined carbs really enjoyed it. Giao's grandma, however, recoiled at first bite.
-3 cups blackberries
-1 cups plus 2 tb flour
-1 stick cold butter, diced
With your fingers, incorporate the cold butter into the flour until the mixture resembles course corn meal. Then form into a ball, adding 1 tb water at a time until you can do so. Press the dough into a pie pan and bake for 10 minutes on 350. Then add the blackberries and bake for about and hour, until berries are bubbly and crust is golden.
-1 cups plus 2 tb flour
-1 stick cold butter, diced
With your fingers, incorporate the cold butter into the flour until the mixture resembles course corn meal. Then form into a ball, adding 1 tb water at a time until you can do so. Press the dough into a pie pan and bake for 10 minutes on 350. Then add the blackberries and bake for about and hour, until berries are bubbly and crust is golden.
Blueberry Pear Tart
Same recipe as above, but substitute 1 diced pear and 1.5 cups blueberries.
Mangos, Strawberries and Oranges
Baked Fish with Coconut Milk and Ginger
The above fish, rolled up with lettuce in a rice paper wrapping.
Snack of Rice Flour Patty with Dried Shrimp Sauce
BBQ Short Ribs
These were a little sweeter than ours, but were still very tasty.
Quail Egg Wrapped in Shrimp Paste, Deep Fried
Wow. These were awesome. This little, hard boiled quail eggs were encased in shrimp paste, then rolled in panko, then deep fried. They were so good. Pictured above and below.
Gumbo
This was quite good, although oddly not spicy.
This was quite good, although oddly not spicy.
Labels: dessert recipes, fish, homemade, seafood, soup
Saturday, January 12, 2008
Playoff Party
Giao loves football; Alexis doesn't. So, to make football season palatable for everyone, Alexis likes to cook foods that represent the teams playing for those that enjoy watching. For today's games we had Seattle, Green Bay, New England and Jacksonville.
Bagels with Lox and the Works (Seattle)
Bagels aren't really Seattle, but salmon is. For the early comers, we had a bagel and lox station where everyone could toast their bagels, spread them with cream cheese and add red onion, capers, lox and lemon.
Clam Chowder (New England)
Alexis uses a modified version of a recipe that was modified from Duke's in Seattle. We replace the potatoes with turnips for a lower carb version and use all fresh herbs.
Beer Simmered Bratwurst (Green Bay)
We simmered fresh bratwurst in beer until done, then served them in toasted buns with lots of mustard and caramelized onions and peppers.
Key Lime Pie (Jacksonville)
Alexis learned that not only is Key Lime Pie delicious, it is extremely easy.
Bagels with Lox and the Works (Seattle)
Bagels aren't really Seattle, but salmon is. For the early comers, we had a bagel and lox station where everyone could toast their bagels, spread them with cream cheese and add red onion, capers, lox and lemon.
Clam Chowder (New England)
Alexis uses a modified version of a recipe that was modified from Duke's in Seattle. We replace the potatoes with turnips for a lower carb version and use all fresh herbs.
Beer Simmered Bratwurst (Green Bay)
We simmered fresh bratwurst in beer until done, then served them in toasted buns with lots of mustard and caramelized onions and peppers.
Key Lime Pie (Jacksonville)
Alexis learned that not only is Key Lime Pie delicious, it is extremely easy.
Crust:
-10 graham crackers, pulverized
-6 tb butter, melted
Mix the graham cracker crumbs with the melted butter with a fork and press into a pie pan. Pre-bake on 350 for about 10 minutes. Remove from oven and set aside.
Pie Filling:
-3/4 cup fresh lime juice
-1 (14oz) can of sweetened condensed milk
-4 egg yolks
Beat all of the above ingredients for a couple of minutes, until slightly thickened. Pour into the pre-baked crust and bake on 350 for about 15 minutes.
-10 graham crackers, pulverized
-6 tb butter, melted
Mix the graham cracker crumbs with the melted butter with a fork and press into a pie pan. Pre-bake on 350 for about 10 minutes. Remove from oven and set aside.
Pie Filling:
-3/4 cup fresh lime juice
-1 (14oz) can of sweetened condensed milk
-4 egg yolks
Beat all of the above ingredients for a couple of minutes, until slightly thickened. Pour into the pre-baked crust and bake on 350 for about 15 minutes.
Labels: dessert recipes, homemade, lunch recipes, sausage, snack, soup
Features:
Alexis' Cookbook
Our Favorite Kitchen Tools
More Useful Kitchen Tools
SeeUsEat 2006 Awards
Roti Round-Up
Burger Battle
Fried Chicken Challenge
Video: Chupaqueso
Video: Zuchinni Lasagna
Cuisine:
Austrian
Chinese
Cuban
Dim Sum
Ethiopian
French
German
Indian
Japanese
Mexican
Middle Eastern
Noveau American
Nueva Latino
Pub Food
Regional American
Singaporean
Spanish
Turkish
Ukrainian
Vietnamese
