The Mixing Bowl

Homemade Vanilla Extract

2012-01-29T21:51:00.008-05:00

For as much baking as I love to do, one of the most important ingredients in almost any baking formula is vanilla! Many years ago, while watching Martha Stewart Living Television, I learned how to make it myself. Given the cost of pure vanilla extract, compared to buying a few vanilla beans, it was much more economical for me to make it myself, and you can too! You only need a couple vanilla bean, some vodka, and a few months.

I usually make close to a gallon of vanilla extract and that will usually last me an entire year! Of course, my vodka of choice for making vanilla (and drinking) is Stolichnaya! to make that amount, I use a 1.75 liter bottle of Stoli, and about 6 vanilla beans. For this recipe, you can use 3 vanilla beans and a 750 ml bottle of vodka.

Split the vanilla beans, lengthwise.

Place the vanilla beans in a clean glass container with a tight fitting lid. Pour vodka over beans, and place lid on the container. Allow to sit in a cool dark place for 3 to 5 months, shaking the container occasionally. This can be used as soon as 2 months, but best if left to steep longer.

When the vanilla is ready to use, you can place it in smaller decorative bottles for your everyday use, as well as gift giving!

Layered Pizza Pasta Salad

2011-07-24T00:14:00.004-04:00

Find yourself looking for another uniquely different dish? Want something out of the ordinary to take to the summer BBQ/Pot-Luck? Here's a pasta salad that's a twist on take-out and everyone is going to enjoy!

Layered Pizza Pasta Salad
1 box (16 oz) rotini pasta (I like using the tri-color rotini)
1 teaspoon Italian seasoning
1 medium red bell pepper, chopped
2 Roma (plum) tomatoes, chopped
1 large green bell pepper, chopped
1 package (3.5 oz) sliced pepperoni
1 container (8 oz) fresh mozzarella ciliegini (cheese balls), drained and halved
3 green onions, with tops, sliced
1/2 cup sliced pimento-stuffed green olives
1 cup zesty Italian dressing
1/4 cup of shredded Parmesan cheese

Cook and drain pasta as according to package instructions. Rinse with cold water to cool; drain.

In a 3 or 4 qt clear bowl (unfortunately, mine is not so clear, but it's all I had), layer 4 cups pasta, 1/2 teaspoon Italian season, then in order red bell pepper, tomatoes, green bell pepper, remaining pasta, remaining 1/2 teaspoon Italian seasoning, the pepperoni, mozzarella, green onions and olives.

Pour dressing over salad; sprinkle with Parmesan cheese and refrigerate 2 hours.

Stir just before serving!

Radish Pasta

2011-07-23T23:52:00.006-04:00

Here's another quick & easy summer time meal that's light and delicious! This recipe utilizes all the wonderful "French Breakfast Radishes" I grew in my garden this year. Makes a great lunch or light dinner. This dish also uses the radishes greens which are very good for you. If you can't find radishes with their greens attached, you can substitute a few handfuls of baby spinach.

All you need to put this together is:

Coarse salt and freshly ground pepper
3/4 pound of linguine or other long pasta
1/4 cup (1/2 stick) unsalted butter
2 garlic cloves, thinly sliced
1 large bunch of radishes, thinly sliced, greens rinsed well and roughly chopped.

In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Add 2 Tablespoons butter and toss until butter is melted; keep warm.

Meanwhile, in a large skillet, melt 1 Tablespoon butter over medium-high. Add garlic and radishes and cook, stirring occasionally, until radishes are crisp-tender, 3 minutes.

Add radish greens and cook until wilted. Season with salt and pepper.

Add to the pasta and stir to combine. Add enough of the reserved pasta water to create a light sauce that coats pasta. Now, if you'd really like to make this a meal, in that same skillet, melt another Tablespoon of butter and toss in 1 pound of peeled and deveined shrimp, season with salt and pepper, and cook, stirring occasionally, until opaque throughout, 4 minutes. Add shrimp to the pasta and toss.

To serve along with this, I sliced up a baguette into "crostini", toasted them, quickly, rubbed them with a cut clove of garlic, sprinkled some shredded smoked mozzarella cheese on them, put them back under a broiler just to melt the cheese.

Serve this along with the pasta and enjoy!

Watermelon Pops

2011-07-20T18:34:00.004-04:00

After making that really tasty Watermelon Gazpacho, I found myself with an abundance of extra watermelon. Wondering what to do with it, and summer temperatures have been in the sweltering upper 90s, I threw together these refreshing Watermelon Pops!

Really simple to make and only 2 ingredients: 6 cups of cubed, seedless watermelon and 4 tablespoons of sugar!

Working in batches, place watermelon and sugar in a food processor. Pulse until completely liquefied, stirring watermelon as necessary so all cubes are blended and mixture is smooth. Pour into 3-ounce ice-pop molds or plastic cups. Insert sticks or wooden spoons into puree, and freeze until solid, at least 8 hours.
When frozen, dip the mold in warm water for a few seconds to release the pops and enjoy! Make extras, these won't last long at all!

Triple Citrus-Ade

2011-07-20T18:10:00.005-04:00

With temperatures soaring to near triple digits, why not cool off with something better than ordinary lemonade. You can whip up a batch of this refreshing triple citrus-ade at a moments notice, and enjoy the delicious taste of your favorite citrus fruits all in one!

1/2 cup sugar
1 cup fresh orange juice (from 3 oranges), strained
1/4 cup fresh lime juice (from 3 limes), strained
1/4 cup fresh lemon juice (from 3 lemons), strained
orange, lime, and lemon slices, for serving

In a heatproof bowl, combine sugar with 1/2 cup hot water and stir until sugar dissolves. Add 2 cups cold water and fruit juices. To serve, transfer to a pitcher with ice and top with citrus slices. Store in refrigerator up to 3 days!

For this and many other great summer food and drink ideas, pick up the Everyday Food Special "Summer Entertaining" issue on newstands and in stores now or order online!

Watermelon Gazpacho

2011-07-11T16:44:00.003-04:00

Summer is in full swing and a deliciously different and healthy way of taking advantage of the best summer produce is this unique gazpacho made up of fresh watermelon, and packed with a few fresh vegetables. Traditionally, gazpacho is a Spanish cold tomato based soup containing many raw vegetables and herbs. This version is a little sweet a little savory and perfect served anytime during the hot summer weather, and the colors are just gorgeous!

Ingredients:

5 cups peeled, seeded, and roughly chopped watermelon, plus 1 cup finely chopped
1/2 cup cranberry juice
1 cup peeled, seeded, and diced cucumber
1 cup diced celery (about 2 ribs)
3/4 cup diced red bell pepper (about 1 pepper)
1/4 cup diced red onion
1/4 cup fresh mint leaves, minced
1/4 cup fresh Italian flat-leaf parsley, minced
Juice of 1 lime (about 3 tablespoons)
1-1/2 tablespoons sherry vinegar
1 tablespoon jalapeno pepper, minced

Combine the 5 cups of watermelon and the cranberry juice in the bowl of a food processor, and puree until mixture is smooth.

Pass through a fine sieve into a large container, discarding pulp. You should have 3 cups of strained liquid.

Add all the remaining ingredients to the watermelon liquid, and stir to combine. Cover with plastic wrap, and place in refrigerator until soup in well chilled, at least 1 hour.

Serve cold and enjoy. Store the rest in the refrigerator up to 1 day!

Coconut Bonbons

2011-05-30T18:12:00.005-04:00

Summer is officially upon us and always looking for sweet and delicious treats to enjoy during the summer, I came upon this recipe I saw many years ago and have yet to try, until now!

The name "bonbon" is French, meaning "good-good" and refers to any of several types of sweets, especially small candies enrobed in chocolate. The first reports of bonbons come from the 17th century, when they were made at the French royal court.

This particular version, is made using coconut sorbet, shredded coconut and almonds, and are perfect little treats to enjoy outside on a hot summer day!

Very simple to make, all you need are a few ingredients and these can be ready in about an hour! Get the complete recipe here: Coconut Bonbons

You'll need some Nabisco Famous Chocolate Wafer Cookies, coconut sorbet, shredded unsweetened coconut, whole almonds, some semi-sweet or bittersweet chocolate and little vegetable shortening.

On a wire rack, placed onto a sheet pan, place the wafers, top side down, spaced evenly. Add some shredded coconut in the center of each wafer, top with a small scoop of sorbet, and an almond on each. Put the pan in the freezer for at least 20 minutes.

In a heat-proof bowl, set over a pan of barely simmering water, melt the chocolate and shortening until nice and smooth. Remove from heat and cool slightly.

Remove the baking pan from freezer and ladle a good amount of the melted chocolate over the bonbons, completely covering the entire bonbon. Remember to work fast as the warm chocolate will start to melt the sorbet slightly. Return the baking pan to the freezer for at least 30 minutes or overnight, if not serving right away. Enjoy!!

Tater-Tot Casseole

2011-05-27T00:18:00.005-04:00

Always curious to try new recipes, a friend of mine shared this recipe for an interesting casserole and of course, I wanted to give it a test! Now this is generally not something I would make, given its high fat and caloric content, and use of pre-made and canned ingredients. It still peaked my interest to try it, at least once.

Although tater-tot casserole recipes are available by the dozen, online, and in community cookbooks all across America, this particular recipe utilizes Campbell's Golden Mushroom soup, which is new to me!

There are only 5 ingredients and this can be whipped in a pinch when those unexpected guests drop by!

1 lb ground beef (80/20), 1 large onion (sliced), 1 (2 lb) bag tater-tots, 2 cans of Campbell's Golden Mushroom soup and 1 lb shredded cheddar cheese.

Crumble the ground beef in a 13 x 9 baking dish, season with coarse salt & pepper

Add the sliced onion in an even single layer on top of the ground beef.

Add the entire bag of tater-tots, evenly across the top of the onions.

Now, pour both cans of soup on top of the tots, and spread evenly to the edges.

Sprinkle the shredded cheese evenly over the top.

Bake in a preheated 350 degree oven for about 45 minutes to an hour, until the cheese is melted, slightly browned and its bubbling nicely!!

Serve this up, garnished with a little fresh cilantro, and enjoy!

Guaranteed to be a hit at your next pot-luck or week-night meal!

Osso Bucu with Risotto Milanese

2011-04-13T13:43:00.005-04:00

Osso Buco is an Italian specialty of veal shanks braised, usually in a white wine, and traditionally garnished with gremolata and served with a Risotto Milanese.

There are 2 types of Osso Buco. A modern version served with tomatoes, carrots, celery and onions and the original version which does not include the vegetables other than onion. The recipe I'm sharing here is the original version.

The name Ossobuco or Osso Buco is Italian for "bone with a hole" (osso bone, buco hole), a reference to the marrow hole at the center of the cross-cut veal shank.

This recipe comes from the book "Lucinda's Rustic Italian Kitchen" by Lucinda Scala Quinn, and was featured on her television show "Mad Hungry".

Recently celebrating my 41st birthday, I wanted to make this as a special birthday dinner for myself.

First step I did was to make the gremolata which is a simple garnish to sprinkle on top of the finished dish.

For this, you combine 3 tablespoons of finely minced Italian Flat-leaf parsley, 1-1/2 tablespoons each of minced lemon and orange zest, (If you have a Microplane zester, this step is easily done just by "zesting" the fruit), and 3 cloves of garlic, minced. Combine this all in a small bowl and set aside.

The dish's primary ingredient, veal shank, is a common, relatively cheap and flavorful cut. Although tough, braising makes it tender. The cut traditionally used for this dish comes from the top of the thigh which has a higher proportion of meat to bone.
Now, when I decided to make this dish, I never realized how hard, almost impossible, it is to find veal shanks in my area. I live in one of the largest cities in Michigan, just outside of Detroit, and I looked for veal shanks in several butcher shops and high-end markets, I even checked out many of the large meat purveyors in Detroit's Eastern Market, including a few slaughter houses (I was sided by side with skinned cows hanging from meat hooks in giant walk-in coolers), and could not find veal shanks to save my life! I was to the point where I was about to give up on making this dish, but I didn't. It took me a couple more days, but finally located veal shanks at a large produce market, less than 10 minutes from my house, go figure.

You'll need 6 shanks for this recipe. First lay them out and season them on both sides with coarse salt and freshly ground black pepper.

Next, lightly coat them, in a fine all-purpose flour such as "Wondra" flour, shake off the excess.

Heat a large heavy-bottom pan over high heat. Add 2 tablespoons of extra-virgin olive oil and 2 tablespoons unsalted butter to the pan and swirl them around. Add the shanks and cook for about 3 minutes per side.

Cook the shanks until they are nicely browned on both sides.

Add 2-1/2 cups of a good quality Italian white wine, such as Pinot Grigio and stir it occasionally to de-glaze and loosen the browned bits on the bottom of the pan. Reduce heat to medium-low, partially cover, and simmer for 30 minutes. Turn the meat and cook until tender, about 30-45 minutes more.

While the meat is cooking, make the Risotto Milanese. One of the unique ingredients in this risotto is saffron, which gives this an enticing fragrance. You only need 2 teaspoons of saffron threads for this recipe and remember, this is the worlds most expensive spice, so a little does go a long way!

Add the saffron to 5 cups of hot chicken stock, stirring to infuse. Set aside.

In a medium saucepan over medium-low heat, add 2 tablespoons of olive oil, heat until hot and add 1 small onion, finely diced, cook until soft and translucent, 8 to 10 minutes.
Next add 2 cups of Arborio rice and cook, stirring, until toasted and opaque, 3 to 4 minutes.

Add 1/3 cup dry white wine and cook, stirring until almost evaporated. Add 1 cup of the stock and cook, stirring, until almost all the liquid is absorbed. Continue cooking, adding 1 cup stock at a time and stirring until each addition as been absorbed before adding more stock. Continue process until rice is tender and creamy but still slightly al dente, about 17-20 minutes. You may not use all of the stock.

Stir in 3 tablespoons of unsalted butter and 1/2 cup of freshly grated Parmigiano-Reggiano cheese until well combined.

By now, the veal should be done, serve immediately with a little of the pan sauce and sprinkled with a bit of the gremolata, along with the risotto, sprinkled with a little more Parmigiano-Reggiano cheese. A wonderful Italian Sunday dinner!

Hi-Hat Cupcakes. This isn't your usual cupcake!

2011-03-21T09:58:00.006-04:00

Who doesn't love a cupcake? I know I do, and I'm sure you do too. When you're in the mood for a decadent taste of cake, cupcakes are easy and small enough to satisfy that sinful craving without having to bake up an entire cake - not like that's a bad thing either! Even my chocolate allergy couldn't keep me from enjoying one of these devilishly delicious creatures!

These unique cupcakes were featured on the new "how-to" show by Martha Stewart called "Martha Bakes" (Mondays, 11:00 AM est, on Hallmark Channel).

These rich devil's food cupcakes are topped with a creamy snow-white frosting, then dipped in a delicious semi-sweet chocolate coating. You can find the recipe here, "Hi-Hat Cupcakes". This makes 3 dozen cupcakes and you'll need to make that many because they're going to disappear very quickly!! The recipe can also be found in Martha Stewart's Cupcakes Book

First, you'll make the cake batter. Remember to gather all your ingredients and pre-measure them out. It makes the recipe move along more smoothly! Also, you'll want to use the very best chocolate/cocoa you can find. Don't skimp on this because you'll definitely notice the difference. Go for Valrhona or Ghirardelli, which can be found in most supermarkets and gourmet food shops. Even Meijer now offers a really good dutch-processed baking cocoa, called Rodelle Baking Cocoa.

The cake recipe is quite simple and unique to most cake recipes as it doesn't include milk or buttermilk, like most cake recipes call for. Instead it uses sour cream. Start out by whisking together the cocoa with hot water until it's smooth, then whisk in the sour cream, and let cool. In a separate medium bowl, sift together flour, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light a fluffy. Add eggs, one at a time, scraping down the bowl as needed. Beat in vanilla.

With the mixer on low speed, add flour mixture, alternating with the cocoa mixture. Beat until combined.

Fill lined cupcake pans, about half full and bake until a tester comes out clean. Let cool completely. Now the key here is to have the cupcakes bake to just come up to the top of the cupcake liner, not bake over. Of course, as usual, I was a tad bit generous with the batter, but that's ok!

Now on to making that creamy frosting! This is very simple and you only need a few ingredients, egg whites (at room temperature), sugar, water, cream of tartar and vanilla.

In the bowl of your electric mixer, whisk together sugar, egg whites, water, and cream of tartar until foamy.

Set the bowl on top of a pan of barely simmering water and whisk until the sugar is dissolved and the mixture is warm to the touch.

Move the bowl to your mixer fitted with the whisk attachment, and beat on high speed until frosting forms stiff peaks. Add vanilla and beat until combined.

Transfer the frosting to two large pastry bags fitted with either a large (1/2-inch) plain or open star tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape. You want to work fast on this part because if it is warm in the kitchen, the frosting will soften quickly and start to "fall" as you can see on a couple of the cupcakes in the bottom left of the photo. Transfer the cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.

To make the chocolate coating, simple take 24 ounces of chopped semi-sweet chocolate (again, the very best you can get), and 6 tablespoons of safflower oil, placed in a medium sized heat-proof bowl. This chocolate coating is also excellent for dipping strawberries, pretzels, ice cream cones, or anything else you feel like coating in chocolate!!

Set the bowl over a pan of barely simmering water, and stir until melted and smooth.

Transfer the melted chocolate to a small, deep, bowl or container. Let cool for about 15 minutes. Now, again, working quickly, hold each cupcake by its bottom, dip in the chocolate to coat all of the white frosting, allowing excess to drip off. Transfer to a baking sheet. Now the actual recipe states to let the cupcakes stand at room temperature for 15 minutes before refrigerating them, but because of the white frosting softening rather quickly, I skipped this step.

Place the cupcakes on a serving platter, and refrigerate for 30 minutes to let the coating set. Cover and refrigerate for 2 hours more and serve cold! Cupcakes can be refrigerated up to 3 days, but I doubt they'll last that long!!

Roasted Beef, Mushroom, and Barley Soup

2011-02-06T14:03:00.004-05:00

What better time of the year to enjoy delicious hot soup than the dead of winter time!

This recipe for Roasted Beef, Mushroom, and Barley soup is so delicious, and perfect for cold weather enjoyment. It's also good for you too!

Very simple to put together and ready in under an hour, make a steaming pot of this soup tonight! Start out by roasting the mushrooms and the meat. Roasting concentrates the flavors of the beef and mushrooms, which gives this hearty barley soup a deep, rich character.

Ingredients:

1 lb sirloin steak, cut into 1/2" strips or pieces
1 lb cremini or button mushrooms, stems trimmed and caps halved or quartered
2 shallots, peeled and coarsely chopped
2 Tbls. extra-virgin olive oil
Coarse salt and freshly ground black pepper
4 cups of low-sodium chicken broth or water
1/2 cup quick-cooking barley

Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together the steak, mushrooms, shallots, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beef and mushrooms are browned, about 30 minutes.

Transfer to a medium pot and add broth and barley. Bring to a boil over medium-high heat, then reduce heat and simmer until barley is soft, about 12 minutes.

Season with salt and pepper and enjoy with a nice piece of freshly baked bread!

Chicken Potpie for those cold wintery nights dinner!

2011-01-15T16:37:00.008-05:00

Potpies, which in their most common form are simple stews of meat or poultry and vegetables baked inside a pastry crust, have an all-American air about them. But they're actually an evolution of the freestanding meat pies once so popular in medieval cookery. From the Middle Ages through the 1600s and beyond, women all over Europe arranged their grains, vegetables, and occasional bits of meat inside sturdy crusts that they would carry to the town's communal oven for baking. In the baronial kitchens of England, cooks loaded tremendous pastry crusts with minced pork, veal, chicken, rabbit, and venison.

The English brought their pie-making enthusiasm with them to the New World, where hearty pies of deer, rabbit, and wild herbs helped sustain thousands of new arrivals in the perilous fledgling colonies until vegetable crops could be planted. Settlers brought chickens with them to Jamestown in 1607, and the birds multiplied with biblical force. Their tough hearts, gizzards, and livers were chopped, liberally seasoned, and baked in pastry crusts made from flour, water, and lard: a dubious, early American rendition of chicken potpie.

This potpie takes a little time to make but the end result is so delicious and hearty. I baked this in a vintage ironstone china soup tureen for a gorgeous presentation. A 3 quart casserole or souffle dish will work just fine.

The recipe is as follows:

1/3 pound of Puff Pastry

5 T. all-purpose flour, plus more for dusting

5 T. unsalted butter

1 large onion, chopped

3 medium potatoes, peeled and cut into 1" pieces

3 medium carrots, peeled and cut into 1" pieces

12 oz small cremini mushrooms, cleaned & stems trimmed

1/3 cup cognac

2 cups of chicken stock

1 cup of milk

5 cups of poached or roasted chicken, torn into 1" pieces

1 cup shelled green peas

2 T. chopped fresh flat-leaf parsley

2 T. fresh thyme leaves

3 teas. coarse salt

1 teas. freshly ground black pepper

At lease 3 hours before making this, roll out puff pastry on a lightly floured surface to a 3/16" thick square. Place on a baking sheet, wrap tightly with plastic wrap and chill in refrigerator for at least an hour. Remove chilled dough, place on a cutting board. Directly onto the dough, invert a bowl or place a lid that is 2-1/2 to 3 inches larger than the diameter of a 3 qt round casserole or souffle dish. With a sharp knife, cut around the bowl or lid so that you have a circle. Return circle of dough to the baking sheet, wrap tightly with plastic wrap, and chill for at least 2 hours.

Place rack in lower 2/3 portion of the oven and preheat to 425 degrees. In a large heavy-bottom pot, melt butter over medium-high heat. Add onion, potatoes and carrots. Cook, stirring occasionally, until vegetables are fork tender, 10-12 minutes. Add mushroom, cooking until heated through. Add cognac and cook for 30 seconds.

Add flour, and cook, stirring, for 1 minute. Pour in chicken stock and milk. Bring to a simmer, cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Stir in chicken, parsley, thyme, salt & pepper.

Transfer to tureen (casserole or souffle dish) and let cool slightly, about 5 minutes. The filling should just come to the top of the baking dish.

Now make an egg wash by combing 1 large egg, 1 egg yolk and 1 teas. water and whisk together in a small bowl. Remove dough circle from refrigerator, and brush surface evenly with egg wash. Invert dough and place directly over the casserole, pressing lightly to seal overhanging crust to the sides. Brush top surface of dough with egg wash. With a 1/2" large round pastry tip (#7), cut a small circle in the center of the pastry, removing the pastry circle, and insert the pastry tip, narrow side down, into cut-out hole. This allows the steam to vent.

Transfer to a parchment lined baking sheet. Bake for 10 minutes; cover loosely with aluminum foil to prevent crust from burning, and continue baking 25 minutes more. Serve piping hot from the oven!

Smoky Bacon-Ginger Cookies

2010-11-27T11:52:00.005-05:00

It's that baking time of the year for me when it seems as if my kitchen is a non-stop flurry of activity!
I baked these cookies the night after Thanksgiving because I was bored and had the "hankering" to bake something!
The recipe comes from the new 2010 Martha Stewart Holiday Cookies issue that comes out each year in November.
Always looking for interesting and unique recipes, this one really proves to be unique.

These highly flavorful cookies build upon the bacon-for-dessert craze with a couple of other fashionable ingredients--sorghum and smoked sea salt. If you can't find sorghum, locally, which I could not find in my area, unsulfured molasses can be used.

For about 5 dozen cookies, you'll need:

8 oz thick-cut smoked bacon (about 6 slices)
2-1/2 cups all-purpose flour
2 teas. baking soda
1 Tablespoon ground ginger
1 teas. ground cinnamon
1/2 teas. coarse salt
3 Tablespoons plus 2 teas. unsalted butter, softened
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 Large Egg
1/3 cup sorghum syrup or unsulfured molasses
1/2 cup raw sugar, such as turbinado (Sugar In The Raw brand)
Smoked sea salt, for sprinkling, such as Maldon's

Cook bacon in a skillet over medium heat, stirring occasionally, until crisp, about 14 minutes. Pour off fat and reserve (you should have 1/4 cup plus 2 tablespoons fat and 3/4 cup bacon); transfer bacon to a paper-towel lined plate, let bacon and reserved fat cool.

Preheat oven to 350°. Whisk together flour, baking soda, ginger, cinnamon, and salt. Set aside.

In the bowl of an electric mixer, fitted with paddle attachment, beat together butter, granulated and brown sugars on medium-high until fluffy, 3-4 minutes. Beat in reserved bacon fat. Add egg and mix until blended, scraping down sides of bowl as necessary. Add sorghum (or molasses) and mix until blended. Reduce speed to low, add flour mixture, mixing until blended.

Mix in the reserved bacon.

Shape dough into 1-inch balls. Roll balls in the raw sugar to coat. Space 2 inches apart on baking sheets lined with parchment or silicone non-stick baking mats. Flatten balls using the palm of your hand or a spatula, sprinkle lightly with smoked sea salt.

Bake 1 sheet at a time, rotating halfway through, until edges are set and tops are cracked but centers are still soft, about 8 minutes. Let cookies cool completely on wire racks. Cookies can be stored in airtight containers at room temperature for up to 3 days.

My Spice Rack

2010-11-26T20:22:00.006-05:00

Spices, the dried buds, barks, roots, seeds, and berries of plants, are among the oldest useful substances known to humans. So useful that the search for the fastest trade routes to spice sources put the world as we know it on the map: Marco Polo went east for spices, Columbus went west. The places they discovered had been using the spices they found for thousands of years.

It was the Romans who established the use of spices in the West. Not until the 11th and 12th centuries, though, did spices gain a wide hold on the tastes of Western Europe. Returning Crusaders brought back Eastern spices, mostly in Venetian ships. Spices revived the bland medieval diet and helped to preserve food. They also made maritime Venice rich: Rarities like pepper were literally worth their weight in gold.

My spice rack, pictured below, is one of my most prized features in my kitchen. It is a replica of the spice rack seen in the TV studio kitchen of the Emmy Award winning television program, "Martha Stewart Living", complete with 70 spices. This was available through the now-defunct "Martha By Mail" catalog (later to become "Martha Stewart: The Catalog for Living"). The spices are packaged in spice tins which I find keep spices fresher longer than their expected shelf life, and yes they are arranged alphabetically for ease in locating just the right spice that I need for whatever I'm preparing.

The "orbital" shaped object at the top center of the spice rack is a nutmeg grinder and the two small bottles are "collectible" bottles of hot sauce. The hot sauce on the left is a parody hot sauce called "Martha's Private Stock" and makes a whimsical reference to Martha's unfortunate stock sale problems of the past. The hot sauce on the right is a bottle of "Franks Red Hot Xtra Hot" sauce, signed and given to me, personally, by Alexis Stewart, Martha's daughter

The following list of spices and herbs are what's included on my spice rack and are most frequently used in recipes. There are suggested uses for cooking but experiment -- the real beauty of spices is the way in which they blend.

Allspice
This ground dried berry of a Caribbean evergreen tree has a scent and taste similar to clove, cinnamon, and nutmeg. It was first brought to Europe by Christopher Columbus, who mistakenly thought it was a pepper; this is why allspice is known as "pimento" outside the United States. Allspice is the main ingredient in Jamaican jerk seasoning; it is best used in marinades, meat stews, fruit compotes and pies, barbecue sauces, and baked goods. Allspice is one of the flavorings found in ketchup.

Anise seed
This seed of the parsley family has a sweet licorice flavor. It is one of the oldest cultivated spices, and was used by Egyptians, Greeks, and Romans. Anise seed has worldwide appeal: It is used in European baking and in Middle Eastern and Indian soups and stews. It lends a Mediterranean flavor to seafood and is delicious in applesauce and tomato sauce. Anise seed is a common ingredient in cakes, cookies, and sweets.

Star anise
This eight-pointed fruit pod has a seed in each point. It tastes like licorice and is a member of the magnolia family. To grind it, you can use a clean coffee grinder. Or break off points from the pod, bundle them in cheesecloth, and simmer in food as it cooks. Star anise is good in stir-fried foods, custards, dessert sauces, and sorbets.

Basil
Basil is a member of the mint family; there are more than 150 varieties grown. Its name may have been derived from the Greek basileus, meaning "king." Basil is versatile and very good in combination with thyme, garlic, oregano, and lemon. It is a natural in Italian food, and is also good in egg, potato, or rice dishes, and tomato sauces.

Bay leaf
The bay leaf is the leaf of the laurel tree. It has great significance in Greek mythology, and has long been associated with honor and celebration. It is an essential flavor in French, Mediterranean, and Indian cuisines. Bay leaves add complexity to the flavor of marinades, sauces, soups, and stews; boil a few of the leaves in milk to infuse white sauces with flavor. Always remove bay leaves before serving food. For use as a weevil deterrent, place a few of the leaves in flour and grain containers.

Bouquet garni
This array of dried herb sprigs features onions, celery, thyme, and other spices; it is a classic in French cooking. To use, tie the herbs in cheesecloth, and add to simmering soup, stew, or sauce. Remove the bouquet before food is served.

Caraway seed
This Dutch seed is related to dill and cumin, and has been cultivated for thousands of years. It is often used in Northern European baking, and cabbage and noodle dishes. Caraway seed is delicious with pork; it is great for rye bread and homemade crackers. Add caraway seed to cooking water for cabbage to reduce odor.

Cardamom
This sweetly pungent, hand-picked seedpod comes from Central America and India. Cardamom pods have been traditionally used as a breath freshener. Uncracked whole pods ensure the freshness of the aromatic black seeds inside. Use sparingly; only a small amount is needed to add flavor. Use cardamom in stews, curries, sweet sauces, and Scandinavian pastries and breads.
Whole
Use whole cardamom in punches and for pickling.
Ground
The intense flavor of ground cardamom is good in fruit salads.

Cayenne pepper
Like hot paprika, cayenne pepper is a finely ground blend of pungent red peppers and chiles. The blend is named after a pepper native to Cayenne Island, the capital of French Guiana. Cayenne pepper is used more for flavoring than heat in Mexican and Italian cooking. It is tasty with poultry, meat, stews, eggs, hors d'oeuvres, and barbecue. Its bright color makes it a flavorful garnish for foods.

Celery seed
This very small seed is from a wild variety of the celery plant. The seed is so tiny, it takes 750,000 to make a pound. Celery seed is used whole or ground in Indian cooking. It can be used for pickling, and adds flavor when sprinkled on cold-cut sandwiches. Add celery seed to clam chowder, creamy soups, potato salad, and coleslaw.

Whole chile peppers
These peppers are of the Capsicum family. Chiles were enjoyed throughout South America as early as 6500 B.C. There are many types, and each varies in intensity of flavor. Use the peppers sparingly to begin with; you can always add more. Try them in Mexican sauces and dishes, paella, and spicy Indian dishes.

Chile seasoning
A 100-year-old Southwestern seasoning, this blend includes 80 percent dried chile powder, plus cayenne, oregano, and other spices. Use the chile seasoning in traditional chili, or try it as a flavoring in rice or as a dry rub for grilling meats. Sprinkle chile seasoning on breakfast eggs for a dash of flavor.

Chipotle chile powder
A chipotle is a dried, smoked jalapeno with a smoky, sweet, almost chocolaty flavor and medium heat. Use this powder to enhance poultry, meat, stews, sauces, and Mexican dishes.

Cinnamon
One of the world's oldest seasonings, cinnamon has a sweet musty flavor. It is actually stripped evergreen bark rolled into "quills" or sticks. Cinnamon flavors savory and meat dishes in the East, and cakes and desserts in the West. It deliciously complements fruits such as apples.
Whole Sticks
Use these sticks to garnish hot beverages.
Ground
Ground cinnamon is perfect for baked goods.

Clove
Cloves are the dried, unopened myrtle-flower buds of an evergreen tree native to the Molucca islands of Indonesia. Cloves have long been valued for their aromatic fragrance and flavor; up to 7,000 cloves make a pound of the ground spice. The word comes from the French "clou," meaning nail. Use sparingly; cloves are very strong. The flavor is wonderful with sweet potatoes and winter squash.
Whole
For the best flavor, use the bud crowns of whole cloves; break off the nail stems before adding to ham, dessert sauces, and poached liquids. Push whole cloves into oranges to make pomander balls.
Ground
Ground cloves are perfect for flavoring pork, baked goods, chutney, and pumpkin pie.

Coriander
Coriander is the seed of the cilantro (Chinese parsley) plant; it has a sweet lemon-sage flavor. Coriander was one of the first spices to arrive in America and has probably been used since about 5000 B.C. It is often added to curries and Indian food.
Whole seed
Toast whole coriander seeds lightly before grinding. The spice adds flavor to fish, shellfish, sauces, pickles, curries, lamb, potato salad, and soups.
Ground
Ground coriander is perfect for poultry, pork, and baked goods.

Cream of tartar
This powder is tartaric acid derived from fermented grapes. Cream of tartar increases the stability and volume of whipped egg whites; it is also used in candy-making and frostings for a creamier consistency. Use cream of tartar in angel food cake and meringues. Add it to potatoes and Jerusalem artichokes in the last few minutes of boiling to keep them from oxidizing. To remove stubborn burns from pots and pans, try blending cream of tartar with water to make a cleaning paste.

Cumin
The pale-brown cumin seed is harvested from a member of the parsley family; its flavor is earthy and musty. Cumin was used as a food preservative by early Greeks and Romans. It is the dominant taste in Latin American cooking and is also used in Indian cooking.
Whole seed
Before using, toast whole seeds in a dry saute pan until fragrant, then add them to sauces and savory baked goods. Try it in citrus marinades.
Ground
Ready to add to corn-muffin batter, sausages, soups, and stews.

Curry
This powdered Indian blend combines coriander, turmeric, ginger, garlic, and other spices. Curry powder should be cooked briefly in a little butter or oil to enhance its flavor before it is added to foods. Depending on how much heat you like, both mild and hot curries are delicious with poultry, meat, and stews. Try adding it to yogurt sauces or deviled eggs; mix curry powder with mayonnaise for a tasty chicken salad with apples.
Mild
Also includes cardamom, pepper, cumin, and other spices.
Hot
Also includes cayenne and other spices. Delicious with lamb.

Dill weed
The flavor of dill weed contains hints of celery and anise. It is common in German, Russian, and Scandinavian dishes. Dill weed goes particularly well with veal, cucumbers, and carrots; also use it to flavor chicken soup and homemade bread. It is good in grains, winter vegetables, soups, fish, shellfish, and poultry; try mixing it into sour cream and yogurt. Dill weed should be added at the end of cooking.

Fennel seed
This sweet seed of Mediterranean origin comes from a plant related to the fennel bulb; it has a distinctive licorice flavor. Fennel seed has been revered for its medicinal qualities since ancient times. It appears in the cuisines of many cultures: Italian, German, Polish, English, Spanish, Chinese. Fennel seed gives Italian sausage its unique taste; it is delicious in fish, poultry, meatballs, and soups. Use it in savory breads and crackers, or in pickling.

Fines herbes
This savory blend of parsley, chervil, tarragon, and chives is classic in French cooking. The blend brings a delicate flavor to eggs and omelets; try adding it to fish, poultry, and vegetables during the last minute of cooking.

Chinese five-spice powder
Cinnamon, nutmeg, allspice, star anise, and Szechuan pepper make up this spice blend. It is the most popular of the Chinese blends, and is particularly good on meats; try it with poultry, barbecued spareribs, or roast pork. Rub the powder on duck or chicken, or mix it in sauces.

Whole galangal root
This Indian root has a strong flavor similar to ginger. Grate or grind it to a powder, and combine it with ginger and lemongrass for use in Thai and Southeast Asian cooking; it is very good in stir-fried dishes and Asian slaws. The root may be steeped whole in hot liquids, soups, and sauces.

Garam masala
This blend of cumin, pepper, cardamom, cinnamon, and other spices has a bit of a bite. It is a staple in northern Indian cooking; it adds depth of flavor and enhances other seasonings. Garam masala is usually added near the end of cooking time.

Ginger
This spice is from a strong-flavored knobby root; its flavor is pungent and sweet. Ginger is thought to be native to Southeast Asia; it was one of the first Asian spices in Europe.
Crystallized
This style of ginger is popular in Chinese desserts and confections; try it in baking and with poultry and ham.
Ground
Use ground ginger in gingerbread, pumpkin pie, and cookies.

Grilling herbs
This combination of garlic, tarragon, parsley, chervil, lemon, and pepper adds flavor to grilled meats. Rub the herbs on meats brushed with olive oil, then grill. Try adding the herbs to barbecue sauces and marinades.

Gumbo file
Made from powdered sassafras leaves, this spice is native to America and was introduced by the Choctaw people of Louisiana and Mississippi. Use it for thickening Creole gumbos, but be sure to add it after cooking to avoid a gluey consistency. Use it instead of, but not with, okra, which will also thicken gumbo. This spice is blended with a bit of thyme for extra flavor.

Herbes de provence
This classic French mix blends thyme, basil, savory, rosemary, and other spices. Delicious with roast chicken, rack of lamb, and vegetables.

Juniper berries
The flavor of these berries of an Adriatic evergreen is bittersweet with a hint of pine. They give gin its unique taste. Crush berries to release the flavor before using in sauces, stuffing, borscht, and marinades for game, pork, or rabbit.

Lavender
This herb tastes like it smells -- floral with a slightly bitter undertone; it can flavor jams and vinegars. Use lavender to make tea, and add sparingly to fish and poultry marinades. In small amounts it makes an aromatic infusion for ice creams and sorbet.

Mace blades
Mace blades are actually the covering of the nutmeg seed; they are softer in flavor but used similarly to add an old-world spiciness. Crush or grind the blades to release their flavor. Use in baked goods, seafood, poultry, game, and grains; it's especially good in creamed spinach and apple pie.

Marjoram
This relative of the mint family tastes like a sweeter, gentler oregano. Throughout history, marjoram has been thought to have medicinal properties. Crush the herb in your hand before using to release its flavor. Add marjoram at the end of cooking to fish, poultry, eggs, tomato dishes, sauces, soups, stews, pasta, frittatas, and vegetables. It enhances the flavor of meat dishes and is especially good with lamb.

Mulling spices
This delicious combination of orange peel, cinnamon sticks, allspice, cloves, and star anise is used to flavor hot wine and cider. Bundle the spices in cheesecloth before adding to simmering liquids. Use 1 tablespoon per bottle of wine or half-gallon of cider; you may also add raisins, sugar, and orange or lemon juice to suit your taste.

Mustard
Mustard comes from the seed of a plant in the cabbage family that is native to India and China. It has a tart, pungent flavor. Use the seeds in pickling or as a seasoning in cooked food. Mustard is delicious in sauces, salad dressings, and pates.
Black mustard seed
This seed is widely used in Indian cuisine. When heated in oil, it pops and releases its flavor. Add to crackers and curries; use in pickling.
Yellow mustard seed
This seed is what gives "ballpark mustard" its color. Use it with boiled vegetables, and in sauces, salad dressings, and fish and poultry marinades.
Dry mustard
Add this variation to marinades, poultry, vegetables, fish, meats, and chutneys.

New Mexican chile powder
Anaheim peppers give this powder its flavor. The peppers are milder than most red chiles; they are dried while still green. Use this powder in chili and Mexican sauces; try it as a milder alternative to cayenne pepper.

Whole nutmeg
This large seed comes from a West Indian evergreen. Use it sparingly, and grate it fresh onto food before serving as a garnish. Nutmeg adds flavor to white sauces, spinach, baked goods, beef, chicken, and pork. It is good in warm beverages like brandy Alexander, hot chocolate, and cider; sprinkle it over eggnog.

Greek oregano
This variety is milder than Italian oregano and has a slightly bitter, minty taste. Though essential in Italian, Greek, and Mexican cooking, oregano did not gain popularity in the United States until after World War II. Crush the herb in your hand or with a mortar and pestle before using. Oregano is a natural in tomato and pasta sauces and on pizza; use it with eggplant, beans, marinades, roasted and broiled meats, and chicken. Heat oregano with butter and lemon juice, and drizzle onto chicken or fish as it grills.

Hungarian paprika
The dried, ground pod of the sweet red pepper produces this spice; the hot variety adds red capsicum pepper for heat. Paprika has a higher vitamin-C content than citrus fruits; it's wonderful sprinkled over roasting chicken, and is often used as a garnish. Mix paprika with breadcrumbs, and serve over vegetables.
Sweet
Use in goulash and with beef, veal, potatoes, vegetables, and sauces.
Hot
The taste is pungent and fiery; use it with beef, veal, and poultry.

Pasilla chile powder
The pasilla pepper is 6 to 8 inches long with blackish-brown skin. When dried and powdered, it adds mild flavor to poultry, meat, pork, moles, and stuffings. Mix the powder with butter for a flavorful cornbread spread.

Green peppercorns
This soft, unripe berry has a mild, fresh taste. It is the pepper used in cooking the French classic steak au poivre. Do not grind the peppercorns; instead, crush them or leave them whole to add bursts of flavor in brown sauces and mayonnaise or with pork chops, duck, and vegetables.

Pink peppercorns
These are not true peppercorns, but berries from a relative of the sumac tree which grows on the island of Madagascar. They have a mild, sweet flavor, and are used for their aroma and color. Do not grind the peppercorns; crush them for use in fish sauces, vegetables, salads, and for use with meats.

Szechuan peppercorns
Although not true peppercorns, these dried seedpods provide a similar pepper flavor with a distinctive taste. Briefly toast the peppercorns until they begin to smoke; then grind them when they are cool. Szechuan peppercorns taste great with meat, poultry, game, and fowl, and they are especially good with duck and pork dishes. Try grinding the peppercorns to make a spice rub for grilling.

Tellicherry peppercorns
These Indian black peppercorns develop longer on the vine for a more complex flavor. They are the best of the black peppers with a bolder flavor, bigger berry, and blacker color. Use ground, crushed, or whole in savory dishes.

White muntok peppercorns
These are grown on the same vine as black pepper; however the berries are picked when ripe and the hulls are removed in water. The flavor is slightly milder than that of black pepper. Grind the peppercorns, or use them whole in marinades; they are good with cream or white sauces and stews. Try using the ground peppercorns sparingly on vanilla ice cream for an unusual flavor.

Poppy seeds
Originally native to Mediterranean regions, these blue-gray seeds from the Netherlands and Australia have a nutty flavor. Poppy seeds have been cultivated for more than 3,000 years. They are often used in European and Middle Eastern cooking. Try them in sweet and savory baked goods, noodle dishes, and salad dressings.

Quatre epices
The name "four spices" refers to a classic French blend of cinnamon, nutmeg, allspice, and cloves. Add the blend to pates, soups, stews, and vegetables.

Ras el Hanout
This Moroccan blend includes mace, ginger, allspice, pepper, and cardamom. Use it to flavor game, rice, and stuffing.

Rosemary
This multitalented herb has the look and smell of pine needles. It has been used extensively for cooking and medicinal purposes since 500 B.C. Crush rosemary in your hand or with a mortar and pestle before using to release its flavor. It is often paired with garlic, and it gives a pungent Mediterranean flavor to marinades, grilled fish, roasts, soups, beans, sauces, organ meats, game, vegetables, and bread. It is the perfect herb for lamb or rabbit and is tasty baked in focaccia.

Saffron threads
Saffron is actually the dried stigmas of the crocus; each flower yields only three stigmas. Saffron is hand-picked and is the world's most expensive spice. It imparts a golden color to food. Use it very sparingly as a few threads go a long way. Toast the threads before grinding them, or steep whole threads in water, stock, or milk to release the flavor. Do not use wood utensils when cooking with saffron as wood absorbs the spice. Saffron is good in risotto, bouillabaisse, paella, fish soups, and sauces.

Rubbed sage leaves
This powerful herb from the mint family has an evergreen smell. Historically, sage was thought to improve the memory. Use sage sparingly as it adds a very strong flavor. It is good for sausage, poultry, game, soups, stews, meat, vegetables, beans, and stuffing; it is essential in the classic veal dish saltimbocca. Try rubbing it into pork before cooking, or top swordfish or tuna with sage and lemon butter.

Black sesame seeds
These seeds have the hulls left on to give them their black color. They are common in Chinese cuisine, and are good raw. Use them in baked goods, chicken, vegetables, and pastas. Try garnishing hors d'oeuvres with them, or encrusting salmon fillets before sauteing for an unusual presentation.

Toasted sesame seeds
These seeds have a rich, nutty flavor. With 25 percent protein by weight, they are one of the most nutritious seeds. They make a tasty addition to salad dressing, baked goods, crackers, chicken, fish, vegetables, and pastas. Sprinkle them over salads, noodles, and stir-fried foods.

Summer savory
This herb from the mint family has a mildly sharp, salty flavor that's a cross between thyme and mint. Crush it in your hand or with a mortar and pestle to release its flavor. Summer savory is classically paired with dried beans; it adds piquant flavor to fish, pate, meat, poultry, eggs, soups, stews, and chowders.

Tandoori blend
This delicious blend of salt, coriander, garlic, and other spices is a staple in Indian cooking. Use it in a marinade, basting sauce, or as a dry rub for poultry, lamb, or meat. It's wonderful rubbed on grilled salmon or chicken.

Tarragon
This versatile herb is a member of the sunflower family. Essential to French cooking, it has a mild, aniselike taste. Heat intensifies the taste of tarragon, so use it sparingly. It is often used in egg, cheese, or tomato dishes; it is good with poultry, fish, vegetables, and sauces. Tarragon brings a distinctive flavor to bearnaise sauce, marinades, and seafood in Cajun recipes. Try basting chicken with tarragon, butter, and lemon.

Thyme
There are more than 100 varieties of this member of the mint family. Native to the Mediterranean region, thyme has had many uses other than cooking throughout history: Egyptians embalmed with it, Greeks bathed with it, and it was used as perfume during the Renaissance. Thyme gives depth to poultry, fish, vegetables, soups and chowders, stews, sauces, stuffings, meat, and game. It is often paired with tomatoes, and it goes well with eggs and custards.

Turmeric
Marco Polo mentioned the use of turmeric, a ginger-related root from India with a pungent, biting flavor. More commonly used for its bright yellow-orange color than for its flavor in curry blends and mustards, it is sometimes substituted for saffron. Add turmeric to meats, poultry, fish, soup, lentils, relishes, and chutneys.

Vindaloo blend
This extra-hot curry blend contains coriander, salt, cardamom, garlic, and other spices. Use it carefully, you can always add more. This blend is the main flavor in classic Indian vindaloo dishes; use it with poultry, meat and lamb.

For more information on these spices and other cooking ideas visit Martha Stewart Living

Pumpkin Whoopie Pies - Sinfully Delicious!

2010-10-31T23:20:00.003-04:00

This Halloween I wanted to make up a special treat for my nephew and niece and their friends when they embarked on this special night of tricking and treating!

These Pumpkin Whoopie Pies are decadently delicious and can be enjoyed all throughout the Autumnal season, not just on Halloween!

A whoopie pie is a baked good made of two round chocolate, cake-like, cookies with a sweet, creamy frosting sandwiched between them. While considered a New England phenomenon and a Pennsylvania Amish tradition, they are increasingly sold throughout the United States. According to food historians, Amish women would bake these and put them in farmers' lunchboxes. When the farmers would find these treats in their lunch, they would shout "Whoopie!"

You can get this simple recipe here: Pumpkin Whoopie Pies

The recipe is actually for a "Mini" version, but I made a larger, more regular sized version by using 2 Tablespoons of batter for each cookie instead of 2 teaspoons. The baking times remain the same. I also doubled the batch of filling.

First step is to get your oven preheating to 375° and then sift the flour, cocoa, baking soda and salt together in a bowl.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, shortening, granulated sugar & dark brown sugar until smooth. Then you'll add one egg and continue to mix until pale and fluffy.

Mix in about half of the flour mixture, then a cup of milk, some pure vanilla extract and then the remaining flour mixture.

Drop batter, 2" apart, onto baking sheets lined with parchment or non-stick baking mats. Bake for 12-14 minutes, rotating the sheet pans halfway through baking, until the cookies are done.

Transfer the cookies to cooling racks and cool completely.

To prepare the luscious pumpkin filling, in the bowl of an electric mixer, fitted with paddle attachment, whip together cream cheese, unsalted butter and confectioners' sugar, on medium speed, until smooth.

Add fresh pure pumpkin, a little cinnamon and nutmeg and continue to whip until smooth, scraping down the bowl as necessary.

Pipe or spoon the filling on the flat sides of half the cookies. Sandwich with the remaining cookies, flat side down. Enjoy one of these now because there won't be any of them left soon after you make them!!

Classic Beef Stroganoff

2010-10-23T22:44:00.003-04:00

Another comforting dish to enjoy during chilly weather season is hearty Beef Stroganoff.

Beef Stroganoff is a Russian dish of sauteed pieces of beef served in a sour cream based sauce over egg noodles or rice. Originating in 19th century Russia, it has become popular throughout many parts of the world in some variation or another.

This recipe utilizes a slow cooker, which is my preferred method. You start out by browning, in 1 tablespoon of vegetable oil, 1-1/2 lbs of beef cut into small chunks. You can use lean beef stew meat, rib-eye, even prime rib if you like. Set the meat aside.

In a 3-1/2 qt or larger slow cooker place 2 cups of sliced mushrooms, 1/2 cup chopped onion, 2 cloves garlic minced, 1/2 teas. dried oregano, 1/4 teas. coarse salt, 1/4 teas. dried thyme, crushed, 1/4 teas. freshly ground black pepper, 1 bay leaf. Add the browned meat, 1-1/2 cups of beef or chicken stock & 1/3 cup dry sherry. Cover and cook on low for 8 hours or high for 4 hours. Discard the bay leaf after cooking. As seen here, I've lined my slow cooker with a Reynolds Slow Cooker Liner. No messy clean-up afterwards!

After the initial cooking time, mix together 1 cup of sour cream, 1/3 cup of all-purpose flour and 1/4 cup of water until smooth. Into this sour cream mixture stir in 1 cup of the cooking liquid from the slow cooker until combined.

Return this sour cream mixture to the slow cooker, cover and cook on high for an additional 30 minutes or until thickened and bubbly.

Serve over hot cooked egg noodles (or rice). Delicious & filling!

Chicken & Dumplings

2010-10-23T22:00:00.003-04:00

Autumn is in full swing and the types of meals during this time of the year are comforting and hearty "one-pot" meals like Chicken & Dumplings!

Chicken and Dumplings is a popular comfort food dish commonly found in the Southern and Midwestern United States that is also attributed to being a French Canadian dish that originated during The Great Depression.

A dumpling, in this context, is a mixture of either flour, shortening, and water or milk, or flour and stock which is then formed into a ball or rolled out flat.

Chicken and dumplings as a dish is served with a combination of boiled chicken meat, the broth produced by boiling the chicken with vegetables, multiple dumplings, and salt & pepper for seasoning.

There are probably as many chicken and dumpling recipes out there than anything! This recipe comes from Lucinda Scala-Quinn and her latest cookbook, Mad Hungry: Feeding Men & Boys. You can also find the recipe here: Chicken & Dumplings.
I love how this recipe also utilizes 2 very delicious but under-used vegetable, turnips and parsnips.

This particular recipe is actually quite simple to put together and is ready in about an hour. In a large dutch oven, place the whole chicken, onion, carrot, celery, turnip, parsnip and parsley sprigs. Cover with water, bring to a boil, then simmer for about 50 minutes.

Lift out the chicken and vegetables, discard the onion and parsley. Continue to simmer the broth for 15 to 20 minutes to allow the chicken to cool slightly. When the chicken is cool enough to handle, remove the meat from the bones and shred the meat into large chunks. Preferably, I like to use just the white meat here and save the dark meat for chicken salad, but you can use the meat as you like in this dish.

Next, prepare the dumplings. A few simple ingredients, flour, baking powder, salt, milk & a little dill mixed together until combined.

Drop the dumpling dough, by the tablespoon, into the simmering broth, cover and cook until the dumplings have cooked through, about 3-4 minutes. Carefully add the shredded chicken meat and vegetables back to the pot and simmer for one minute to heat through.

Serve generous portions of this in large bowls and enjoy this warm and comforting meal when the weather is a bit nippy out!

Mario's Weekend Cooking Challenge: The Ultimate Chocolate Chip Cookie

2010-10-23T21:30:00.004-04:00

Mario's Weekend Cooking Challenge is a Facebook group for people to get together, once a month, and prepare the same recipe, compare notes and discuss outcomes. It is put together by Mario Bosquez host of "Living Today" on Martha Stewart Living Radio Sirius 112 & XM 157.

This month's challenge is the "Ultimate Chocolate Chip Cookie"! Just in time for Halloween, the Ultimate Chocolate Chip Cookie is a salty yet sweet cookie and is the perfect treat for family and friends on this special haunted night. This recipe, originally from David Leite, also takes some of its inspiration from Chef Jacques Torres.

Something unique about this recipe is that it utilizes both cake flour & bread flour, and a light sprinkling of sea salt is applied to the tops of each cookie before baking.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds

Add your chocolate to the dough, stirring lightly just to incorporate into the dough without breaking up the chocolate.
Place a sheet of plastic wrap on top of the dough and refrigerate the cookie dough for 24 to 36 hours and up to 72 hours. WARNING: This raw cookie dough is very addictive as is, so try to contain yourself! It is also not advised to eat raw cookie dough containing eggs.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet. Sprinkle very lightly with sea salt. I suggest using Maldon flaked sea salt. It's more attractive looking on the finished cookie!
Cool the cookies, on the sheet pan, on a rack, for 10 minutes, remove cookies directly to cooling racks to cool completely, and enjoy this little bit of chocolate bliss!

Mario's Weekend Cooking Challenge: A Double Challange

2010-09-29T16:34:00.006-04:00

Mario's Weekend Cooking Challenge is a Facebook Group for people to get together, once a month and cook the same recipe, compare notes and discuss outcomes. It is put together by Mario Bosquez host of "Living Today" on Martha Stewart Living Radio, Sirius 112 & XM 157

This month's challenge was a "double-challenge". First, A rustic "no-knead" bread, courtesy of Jim Lahey of New York's Sullivan Street Bakery. Next, a delicious Black Pepper Chicken Curry courtesy of Chef Floyd Cardoz at Tabla in New York City.

First, let's bake some bread. If you're ever intimidated by bread making, this recipe will change your mind. Though the rise time is almost an entire day, it's well worth the wait. The recipe can be found here: No-Knead Bread.

This recipe couldn't be simpler, and with only a few ingredients, flour, water, yeast & salt, you'll be wanting to make this many times!

Mix all the dry ingredients. Add the water, a little at a time, by hand and mix for about a minute or until it comes together. Dough will be a little sticky.

Lightly oil a large bowl with olive oil and place dough in bowl and cover with plastic wrap. Allow to rise for a minimum of 12 hours - 18 hours is ideal!

After rise time, remove dough from bowl, and fold it over onto itself once or twice let rest for 15 minutes.

Shape dough into a ball and place between two clean cotton dish towels dusted with your choice of flour, cornmeal or wheat bran. Allow dough to rise for an additional 2 hours until doubled in size.
Meanwhile, preheat oven to 450°. Place a large enameled cast iron pot in the preheated oven for 30 minutes prior to baking the bread.

Remove the pot from the oven and place dough in the pot, seam side down, cover with lid and bake for 30 minutes, then remove the lid and bake for an additional 15-30 minutes or until nicely browned.
Carefully remove the bread from the pot and cool slightly on a wire rack.

Slice with a sharp serrated knife and enjoy!

This next recipe is another first for me. It's a delicious chicken curry dish. Wonderful mix of flavors and again, simple to prepare.
The recipe can be found here: Black Pepper Chicken Curry

Now there are a few ingredients that may be hard to find. Most notably, Curry leaves and Tamarind. Look in your area for good Indian grocers, they should carry the ingredients. The tamarind called for in the recipe is a powder. Tamarind paste can also be used. If you can't find curry leaves, you may substitute 1-1/2 Tablespoons of Madras Curry Powder, which is easier to find.
I also used boneless chicken thighs. Economical and delicious. The recipe also includes, onions, diced tomatoes, fresh minced garlic, ginger and other spices!

As with what I've learned with most Indian cooking, you want to build layers of flavor as you prepare the dish. Starting out by heating some oil in a pan. When it's hot, add spices, cook for about a minute, then onions...garlic & ginger, cooking each ingredient for about a minute or 2 before adding the next.

Lastly, you add the diced tomatoes and let them cook for about 5-7 minutes.

Then we add the chicken and tamarind and let this cook for about 20 minutes or until the chicken is cooked through.

Serve this over steamed white rice and it's a comforting Autumn dish you'll really enjoy and if you think you aren't a fan of curry, trust me, you will be after tasting this dish!!

Slow-Cooker Bean and Barley Soup

2010-09-09T19:16:00.006-04:00

Serve this delicious hearty and healthy soup during the comfortable days of Autumn as well as the cold days of Winter! It guarantees to satisfy!

A helpful tip: Soak the beans overnight, in about 8 cups of cold water, just for a little re-assurance that they will not be "crunchy" when the soup is finished.

Ingredients

1 cup dried Great Northern beans, picked over and rinsed
6 cups water
1 (14-ounce) can whole tomatoes, with juice
3 cloves garlic, smashed
2 ribs celery, chopped
2 medium carrot, chopped
1/2 medium onion, chopped
1/2 cup pearl barley
1 bay leaf
2 teaspoons dried Italian herb blend
Freshly ground black pepper
1/2 ounce dried porcini mushrooms, optional
3 cups cleaned baby spinach leaves (about 3 ounces)
1 cup freshly grated Parmesan
1 tablespoon balsamic vinegar
Coarse Kosher salt & freshly ground black pepper to season
Extra-virgin olive oil

Directions

Put beans, water, tomatoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, herb blend, pepper, and porcini mushrooms (if using) in a slow cooker; cover and cook on LOW until the beans are quite tender and the soup is thick, about 8 hours.

Stir in the spinach, cheese, and vinegar, cover, and let the soup cook until the spinach wilts, about 5 minutes. Taste and season with salt and black pepper, to taste.

Ladle the soup into warmed bowls and drizzle each serving with olive oil.

Cheesy Bacon-Tomato Pie

2010-09-09T14:26:00.004-04:00

We're nearing the end of tomato season and I can never get enough of them! I guess that's the Sicilian blood in me!

This year I grew a very productive tomato plant and as of the date of this post, the plant is still thriving!!

Always on the look out for new and exciting recipes, I came across this pie which incorporates the fresh taste of tomatoes, along with bacon, cheese, & basil! It's almost like a "BLT" Pie!

I'm pleased to say that the tomatoes, basil and onions came directly from my container garden!

The ingredients:

6 large tomatoes (2 lb.), peeled, sliced (1/4 inch)
1/4 teaspoon coarse salt
2 cups shredded mozzarella cheese
1 cup mayonnaise
1/2 cup chopped onions, divided
1/4 teaspoon pepper
12 oz. bacon, cooked, crumbled
1/3 cup chopped fresh basil
1 (9-inch) baked pie crust

To peel tomatoes, cut small “X” in bottom of each tomato. Place in large pot of boiling water 30 to 60 seconds or until skins become loose; place in large bowl of ice water. Skins should slip off with help of paring knife.

Drain tomato slices on paper towels 15 minutes. Sprinkle with coarse salt.

Meanwhile, heat oven to 375°F. Combine cheese, mayonnaise, 1/4 cup of the green onions and pepper in medium bowl.

Layer half the tomatoes, bacon, basil and remaining 1/4 cup green onions in pie crust. Top with remaining tomatoes. Spread mayonnaise mixture over top.

Bake 30 minutes or until golden brown (cover edge of crust with foil if browning too quickly).
Allow to cool slightly, serve and enjoy a little of summer's gifts!

Mario's Weekend Cooking Challange: Blackberry-Blueberry Crumble

2010-09-09T14:04:00.005-04:00

Summer Corn Pudding!

2010-09-09T13:55:00.004-04:00

Now is the time of the season to experience one of my favorite vegetables, CORN!!!! This is the time of the year when corn is at it's best, so crisp and sweet!

I took some time to visit a local farm stand and am enjoying this rewarding bounty!

Here's some of the corn as I prepare to shuck it!

Other than straight off the cob, with a little butter and freshly ground black pepper, I wanted to share another, and different way, of enjoying fresh corn. This recipe is for Corn Pudding and is such a favorite! It was delicious nice and warm from the oven and it's equally enjoyable chilled from the fridge the next day!

You can get the recipe here: Corn Pudding.

To make the corn pudding the first thing you must do is remove the corn kernels from the cob. Be sure to get all that yummy milky liquid that exudes from the cob.

This is generally done standing the cob up in a bowl and "scraping" a chef's knife down the cob. Of course, there are tools available to make this job easier such as this Corn Stripper.

Here I have all the ingredients assembled to make this sweet & savory pudding

The corn kernels, fresh eggs, butter, cream cheese, sugar, baking powder and a little salt.

Mix all the ingredients together in a bowl until all combined.

Ready for about an hour in the oven!

All baked and smells so good, but it must cool before diving into it!

Serve this as an anytime treat this summer. It's great as a unique side dish!

Enjoy some more mouth-watering corn recipes this summer by clicking here: Summer Corn Ideas!

Mario's Weekend Cooking Challange: Grilled Pizza with Fontina, Tomatoes & Basil

2010-07-31T22:43:00.004-04:00

This month's weekend Cooking Challenge was Grilled Pizzas! Something I've never done before, pizza on the grill, was not only scrumptious, but quick and easy! Try this at your next cookout and get your guests, including the kids, involved in making pizzas to their liking!

The recipe for this month's cooking challenge was provided by Chef Jamie Gwen and can be found here: Grilled Pizza with Fontina, Tomatoes and Basil.

Because I was pressed for time, I did use a pre-made pizza dough bought from one of my favorite Italian Markets, Nino Salvaggio. Shape the dough as thin as you like and the point here is to make the pizzas look rustic and hand-made. If you prefer that perfect round shape, use the inside of a "Cool-Whip" lid as a template and also remember, when working with pizza dough, always pull from the center out underneath the dough and not stretch from the top or else the dough springs back to it's original shape.

Remember, the recipe is just a guide. Any and all of your favorite pizza toppings will work with this recipe. Be creative! I used minced garlic, grape tomatoes, mushrooms, green bell peppers, basil and fontina cheese.

Brush the tops of your pizza dough lightly with olive oil and place, oil side down, on the hot grill. The dough will begin to get puffy, lightly brush the tops with olive oil, and when you see a nice light browning and grill marks on the underside, using tongs, flip the pizza crust over, onto the coolest part of the grill.

Scatter the garlic and cheeses over the crusts and top with your topping choices. Using tongs, rotate the pizzas around the grill so different sections receive high heat. Check the underside often to see it's not burning. The pizzas are done when the top is bubbly and the cheese is melted.

Sprinkle the tops with torn fresh basil leaves and serve immediately!

Savory Coeur a la Creme with Parmesan Crackers

2010-07-31T21:29:00.003-04:00

Recently, I was invited to an outdoor party and was asked to bring an appetizer. Me always wanting to introduce something new and unique to my friends, I found this recipe for a Savory Coeur a la Creme.

French for "heart with cream", Coeur a la Creme is normally served as a dessert, and made in a special heart shaped basket or mold with small holes. Cream cheese is mixed with sour cream or whipping cream (and sometimes sugar) and placed into the cheesecloth-lined mold. The dessert is then refrigerated overnight, during which time the whey drains out through the basket or perforated mold. To serve, the dessert is unmolded and garnished with fresh berries or other fruit.
This recipe is for a savory version which was delicious and very well received.

Before making the Coeur a la Creme, I needed something to serve it with. Regular store bought crackers are just plain boring and it's usually expected of me to come up with something a little bit "out of the ordinary." so I thought this wonderful Parmesan cracker would do most wonderfully and were so simple to make.

To make the crackers, you'll need:

1 stick (1/4 lb) unsalted butter
3 oz. freshly grated Parmesan-Reggianno Cheese
1-1/4 cups all-purpose flour
1/4 teas. kosher salt
1 teas. chopped fresh thyme leaves
1/2 teas. freshly ground black pepper

Place the butter in the bowl of an electric mixer fitted with the paddle attachment and mix until creamy. Add the remaining ingredients and mix until combined

Dump the dough out onto a lightly floured surface and roll into a 13-inch log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.

Cut the log, crosswise, into 1/4" to 1/2" thick slices. Place the slices on a sheet pan and bake in a preheated 350° oven for about 22 minutes.

Allow the crackers to cool on a wire rack before storing them in an airtight container.

To make the Coeur a la Creme, you'll need:

12 oz of cream cheese, at room temperature
1 cup heavy cream
1 lemon, zested
1 Tbs. freshly squeezed lemon juice
1 teas. kosher salt
1/2 teas. freshly ground black pepper
1 bottle "Major Grey's" Chutney, such as Cross & Blackwell brand.

Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment and whip until it is firm like whipped cream. With the mixer on low speed, slowly add the cream, lemon zest, lemon juice, salt & pepper. Beat on high speed until the mixture is very thick.

Line a 6" coeur a la creme mold or a 6" fine sieve (all I had was a sieve) with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream cheese mixture into the cheesecloth and smooth the top with a rubber spatula. Fold the excess cheesecloth over the top of the cream. Suspend the mold over a larger bowl. Cover with plastic wrap, and refrigerate overnight.
There should be some liquid in the bowl that has drained from the mold.

When ready to serve, unmold the creme, upside down, on a plate and pour the chutney over the top, allowing it to drip down the sides. Serve chilled with the Parmesan crackers neatly arranged around the creme.

A Frozen Treat To Make Your Taste Buds Pop!

2010-06-18T18:39:00.004-04:00

Nothing refreshes in the summer better than a tasty frozen treat on a stick! Here's a delicious ice pop that's not only great tasting, but also a healthy alternative to those boxes of artificially colored sugary water pops you find at the grocery store!

These Mango-Lassi pops combine the summery taste of fresh mango, with yogurt, buttermilk and a small amount of fresh honey!

In the bowl of a food processor or blender, blend 2 cups of ripe mango chunks (can be fresh or frozen) until it becomes a very fine paste.

To that, add 1/2 cup of plain yogurt, 1/2 cup of buttermilk, 1 tablespoon of honey and a pinch of salt. Blend until pale orange and very smooth.

Fill popsicle molds to about 1/4" from the top.

Cover and freeze for about an hour. Then insert the popsicle sticks and freeze for another 8 hours.

Dip the mold in warm water for a few seconds to help dislodge the pops! Enjoy!!

Mario's Weekend Cooking Challange: Mexican Chocolate Cake

2010-06-18T17:55:00.004-04:00

This month's weekend Cooking Challenge we were given a choice of 2 desserts to prepare. A Mexican Chocolate Cake or Magnolia's Famous Banana Pudding. Since I had already made the Banana Pudding a month back, I chose to make the Mexican Chocolate Cake.

This simple cake is easily put together and what makes it different from your regular chocolate cake is the addition of cinnamon which comes through nicely and compliments the chocolate very well!

The recipe is courtesy of Mario Bosquez, himself, creator of the Weekend Cooking Challenge, and can be found here: Mario Bosquez's Mexican Chocolate Cake

Please note: the recipe calls for 1 stick of margarine and 1/2 cup oil. I substituted 2 sticks of unsalted butter and the cake turned out perfectly. Other ingredients include cocoa, flour, sugar, buttermilk, eggs, cinnamon & vanilla.

Start out by preheating your oven to 350 degrees. Combine your butter (or margarine & oil) along with the cocoa and some water in a sauce pan and heat until melted.

In a large bowl, combine the remaining ingredients and mix well.

Combine that with the chocolate mixture and pour into a buttered 12" x 18" cake pan or a nice ceramic baking dish. I've used this lovely fluted oval "oven-to-table" baking dish.

Bake the cake for 20 to 25 minutes or until a skewer inserted into the center comes out clean. Let cake cool on a wire rack while you prepare the icing.

The icing, again another quick recipe, combines cocoa, butter, milk, vanilla, chopped pecans and confectioners sugar.

In a saucepan, combine your butter, cocoa and milk on medium heat just until the butter is melted and small bubbles form around the sides of the pan. Remove from heat.

Stir in vanilla and pecans, then your confectioner's sugar. As recommended by Mario, use only about 3/4 lb of the sugar and it won't be overly sweet.

While the cake is slightly warm, pour the icing over the cake and spread evenly. Decorate the edge with pecan halves, if desired. This cake is best enjoyed still slightly warm or at room temperature!

Bananas Foster Meets Upside-Down Cake!

2010-06-05T20:05:00.003-04:00

I found this recipe while thumbing through a recent newspaper insert. I love bananas and this recipe is adapted from the rich New Orleans dessert of flaming bananas served with vanilla ice cream.

Visitors to "The Mixing Bowl" may remember when I made the actual dessert of Bananas Foster. That was so enjoyable that I knew this cake was to be just as good and it did not disappoint!

The recipe can be found in the book "Burger Parties" by James McNair and Jeffrey Starr.

First step is to preheat your oven to 350 degrees. Butter a 9" round cake pan and set aside.

Combine, in a saucepan, 1/4 cup of unsalted butter, room temperature, 1/2 cup of firmly packed dark brown sugar, 1/4 cup dark rum and 3/4 teas. cinnamon. Cook over medium heat, stirring frequently until the butter and sugar are melted, about 3 minute. Pour into the prepared cake pan.

Arrange enough banana slices to fit, snugly, in one layer over the sugar/butter mixture. About 2-1/2 cups of 1/4" sliced bananas.

In a separate bowl, combine 1-1/2 cups of all-purpose flour, 1-1/2 teas. baking powder and 1/2 teas. salt, whisk together. Set aside.

In the bowl of an electric mixer, fitted with the paddle attachment, cream together 1 stick of softened unsalted butter and 3/4 cup of granulated sugar on medium speed, for about 5 minutes. Add 2 eggs and 1 teas. of pure vanilla extract, mix until well combined. On low-speed, add about 1/3 the flour mixture, then 1/4 cup of milk, another 1/3 of the flour, another 1/4 cup of milk, the remaining flour. Mix until combined after each addition. Do not over mix! Pour the cake batter into the prepared pan (scraping the bowl well) and spread evenly over the bananas.

Bake until a skewer inserted into the center of the cake comes out clean, about 40 minutes. Let cool on a wire rack for about 2 minutes.

Run a paring knife around the inside on the pan to loosen the cake sides. Invert the cake onto a wide serving plate, and lift off the pan, the sauce should run down the sides of the cake.

Cut into wedges and serve with scoops of the best vanilla ice cream! Serve this at your next barbecue or if you're just feeling like you need a lift!

Mario's Weekend Cooking Challange: Spatchcocked Chicken With Potatoes

2010-05-13T19:03:00.008-04:00

Now, How To Spatchcock A Chicken (WARNING: GRAPHIC PHOTOGRAPH FOLLOWS!)

1. Place 1 whole chicken, breast side down, on a work surface.

2. Starting at the thigh end, cut along one side of backbone with poultry or sharp kitchen shears.

3. Turn chicken around, cut along other side. Discard or save backbone for stock.

4. Flip chicken over and open it like a book. Press firmly on breastbone to flatten.

Preheat oven to 500 degrees. Season the the chicken with salt and pepper. Gently loosen the skin of the breast with your fingers and insert lemon slices and some thyme sprigs. Place chicken in a roasting pan.

In a bowl, toss potatoes, onion, thyme with some olive oil, salt & pepper. Add this to the roasting pan.

Now, we need to take a moment to discuss proper hand washing and cleanliness when handling raw poultry! It's VERY important that you wash hands thoroughly and often, as well as your work area and ALL utensils to limit the spread of harmful bacteria that can be associated with raw poultry!

Of course, I recommend using these great all-natural products from the new Martha Stewart Clean line available at your local Home Depot and other local stores.

Roast the chicken until the juices run clear when pierced between the breast and leg and an instant read thermometer reads 165 degrees when inserted in the thickest part of the thigh (avoiding bone), which should take about 30 minutes!

Let chicken rest 5 minutes before carving!

Magnolia's Famous Banana Pudding

2010-05-09T20:57:00.003-04:00

This recipe comes from New York City's Magnolia Bakery and was developed by the bakery's co-founder, Allysa Torey, who began making this pudding in her early twenties when she was cooking in a Tex-Mex restaurant. When she opened Magnolia Bakery, she thought it would be a great idea to put it on the bakery menu. It remains the second most popular dessert (after their famous cupcakes) at the bakery.

Though it's not difficult to make, this dessert does take some time. Definitely worth the wait as this is insanely delicious and I can see why it's so popular! The recipe is included in a wonderful cookbook by Allysa Torey, "More From Magnolia".

The pudding starts out by mixing together some sweetened condensed milk, ice water and instant vanilla pudding. Cover and refrigerate for 3-4 hours or overnight until it is set.

After the pudding mixture has been refrigerated, whip up some heavy cream in the bowl of an electric mixer until stiff. Don't over beat or you'll have a lot of butter on your hands!

Gently fold the pudding mixture into the whipped cream until well blended and no streaks remain.

To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity, like a trifle bowl. Arrange 1/3 of a 12 oz box of Nilla Wafers (no substitutions!), some sliced ripe banana, and 1/3 of the pudding. Repeat this layering twice more, garnishing the top with additional Nilla Wafers or wafer crumbs on the top layer.

Cover with plastic wrap and chill in the refrigerator for 4 hours, but no more than 8 hours! Serve and enjoy!

Why not make this and bring to a BBQ or picnic this summer and you'll be the hit of the party!

Click here for more information on The Magnolia Bakery!

Strawberry-Rhubarb Bread Pudding

2010-05-08T22:20:00.003-04:00

To me, nothing says Spring like fresh Rhubarb and strawberries tell me summer is just around the corner!

Although many people enjoy the two in pies, and other sweet treats, this bread pudding is sure to please everyone! And don't worry about calories when enjoying this dessert; it's made up of many healthy ingredients!

4 large egg whites
4 large eggs
1 cup skim milk
1/2 cup sugar
1 tablespoon of pure vanilla extract
1 teaspoon freshly grated orange zest
4 cups of whole-grain bread, cut into 1 inch cubes (about 6-8 slices or 8 oz.)
2 cups of roughly broken Ginger-Snap cookies
2 cups of quartered strawberries
1 cup of diced rhubarb
1/4 chopped walnuts or hazelnuts, lightly toasted.

Preheat oven to 375 degrees. Lightly butter an 11" x 7" glass baking dish or a 2 quart casserole or you can spray lightly with a non-stick cooking spray.

To prepare the custard: Whisk together the egg whites, eggs and milk. Add sugar, vanilla & orange zest. Whisk to combine.

In another large bowl, toss together the bread, Gingersnaps, strawberries, rhubarb and nuts.

Add the custard mixture and toss to coat everything well. Transfer to the prepared baking dish and push down to compact it. Cover with aluminum foil and bake until the custard has set. About 40-45 minutes.

While that's baking, throw together this quick streusel topping: Mix together 1/3 cup flour, 1/4 cup oats, 2 tablespoons light brown sugar and 2 tablespoons of canola oil.

After the bread pudding has baked for 40-45 minutes, remove the foil and sprinkle the streusel mixture evenly across the top of the bread pudding. Return to the oven and bake an additional 20 minutes until the pudding has puffed and is golden on top.

Allow to cool on a wire rack for about 20 minutes before serving! This is great served warm, or at room temperature! Enjoy this with a scoop of vanilla ice cream!

Grilled Lamb T-Bones with Fava Bean Salad

2010-05-02T22:15:00.004-04:00

About a year ago Iron Chef and Restaurateur, Michael Symon, visited Detroit's Eastern Market for a cooking demo. I was very excited to be able to attend this event. The dish he prepared was Grilled Lamb T-Bones with a Spring Vegetable Salad. It was a recipe included in his then forthcoming book, "Michael Symon's Live To Cook: Recipes and Techniques To Rock Your Kitchen".

Now I have never eaten lamb, ever, but this dish looked so good I really wanted to try it. Unfortunately, at the time, I had to wait until the release of his book, which wasn't until November of that year, then had to wait until Spring rolled around as the recipe included fava beans and asparagus, and fresh fava's weren't available in the market until mid-April.

After waiting a year, I finally get to try this recipe. Aside from the lamb t-bones, or lamb loin chops as they may be labeled, the recipe includes a wonderfully fresh tasting salad made up of fresh fava beans, asparagus, a few chilies (for a speck of heat), fresh mint, garlic, kalamata olives and feta cheese.

Note, the chilies that are called for in the recipe are pickeled "Fresno" chilies. These were extremely hard to find in my area. Serrano Chilies are an acceptable substitute and were even found pickeled in the Mexican Food section of my supermarket!

First thing to do is season the lamb t-bones with a combination of kosher salt, freshly ground black pepper, toasted coriander seeds (crushed), red pepper flakes and sugar. You season both sides, cover them and refrigerate for 24 hours.

When the lamb is ready, grill them on a hot grill pan (or a hot charcoal grill outdoors), for about 4 minutes per side for medium rare.

While the lamb is grilling mix together all the salad ingredients, and dress with extra-virgin olive oil, red wine vinegar, salt & pepper.

When the lamb is ready, plate 2 t-bones per person and top with the salad.

Now, this being my first time tasting lamb I was very pleased with the results and the dish was as delicious as I thought it would be! Many people told me lamb would have a "gamey" taste. Honestly, I thought it tasted like a grilled steak. Excellent Spring or Summer dinner!

Mario's Weekend Cooking Challenge: Shrimp with Cilantro Cream Sauce

2010-04-17T16:15:00.008-04:00

In a large pan, heat the avocado oil, add the poblano, onions and garlic. Cook until lightly golden and tender.

Add the cilantro stems, oregano and cumin.

Add the cream and bring to a boil. Cook until the cream has reduced to about 2/3rds and thickened slightly.

Add the shrimp and cook for about 2 minutes until the shrimp have just turned pink. Stir occasionally to coat shrimp with the sauce.

Remove from the heat and season with lime juice and a little coarse salt. Sprinkle with minced cilantro leaves and either serve as an entree or right from the pan with toothpicks for a unique party dish!

Tomato Jam - The "New" Ketchup!

2010-04-12T22:07:00.004-04:00

Have you ever tried Tomato Jam? If you're a ketchup fan, you'll definitely love this unusual and delicious savory jam that can be used in a variety of ways. Use this in place of ketchup on sandwiches and with meatloaf.

I first tasted Tomato Jam while visiting the Amish Community in Shipshewana, Indiana. It's sweet spiciness hooked me at first taste!

Though it does have somewhat of a long simmering time, it's actually quite easy to make. You can get the recipe here: Tomato Jam

Ingredients are, tomatoes (of course), red-wine vinegar, brown sugar, honey, red onion, fresh garlic & ginger, ground ginger, ground cloves, cinnamon stick & star anise.

Have you ever seen or used "Star Anise"? These wonderful spice pods have a delicious anise or licorice taste, and look like, what else, little stars!

The jam starts out with a hot pan and a little olive oil. Saute the garlic, fresh ginger, and onion until translucent.

Add the tomatoes, breaking them up with the back of a wooden spoon. Then add the vinegar, honey, brown sugar and all the spices.

Simmer and stir for about 70 minutes until the tomatoes have dissolved, the liquid has evaporated and it's the consistency almost that of ketchup.

Discard the cinnamon sticks and star anise and cool before serving. Will keep for up to two weeks in the refrigerator.

Detroit's Legendary Maurice Salad Dressing

2010-03-31T19:28:00.010-04:00

New York City has Macy's,
Chicago had Marshall Field's,
Here in Detroit, our Grand Dame of department stores was J.L. Hudson.

For over a century, the J.L. Hudson Department Store on Woodward Ave. was more than just a store--it was a Detroit icon and a world-class cultural treasure. At 25 stories, it was the world's tallest department store, and second largest (after Macy's in N.Y.C), and was at one time home to the most exceptional offerings in shopping, dining, services, and entertainment.

The store prided itself on stocking everything from grand pianos to spools of thread. In addition to departments offering fashionable clothing and home furnishings, the original Hudson's store featured an auditorium, a circulating library, a magnificent place called "Toytown", and the world's largest American Flag.
To read more about this magnificent department store, check out this book: Hudson's Detroit's Legendary Department Store.

Now this blog is not about shopping, it's about food. Hudson's downtown location housed many culinary retreats for hungry guests. The thirteenth floor was home to several restaurants, including The Pine Room, The Georgian Room, and The Early American Room, which later evolved into The Riverview Room. The store also offered a tearoom, snack bar, bakery, and fine wine shop, among other specialty food and dining venues.
Though Detroit's downtown gem closed in 1983, many of its culinary traditions have been passed on to its other Hudson's locations. Now under the Macy's name, and before that, Marshall Field's, Hudson's favorites continue to delight beyond Michigan.

One menu item from Hudson's, in particular, was the Maurice Salad. Who was Maurice? Some say he was a chef at Hudson's, where this salad made its debut, though no one knows for sure. While Maurice's identity may have faded into obscurity, his chef's salad with this lemony-mayo dressing remains the number-one seller in all of Macy's Michigan restaurants known as "The Lakeshore Grille". Bottles of this famous dressing can be purchased in all of Macy's Michigan locations, and now you can make this delicious dressing yourself!

Look for small bottles of onion juice in the spice section of many supermarkets. If it's not available, grate a piece of onion and squeeze the pulp through cheesecloth or a fine-mesh strainer.

To make this wonderfully easy and tasty dressing, you'll need:

2 teas. white vinegar
1-1/2 teas. freshly squeezed lemon juice
1-1/2 teas. onion juice
1-1/2 teas. sugar
1-1/2 teas. Dijon mustard
1/4 teas. dry mustard
1 cup of mayonnaise (homemade or store-bought)
2 Tbls. chopped, fresh parsley
1 hard-cooked egg, finally diced
Coarse salt and freshly ground pepper.

Combine the vinegar, lemon juice, onion juice, sugar, Dijon & dry mustard's in a bowl and whisk well to dissolve the sugar.

Now whisk in the mayonnaise, parsley and egg. Season with salt & pepper to taste.

Use this as a salad or sandwich dressing. Keep in the refrigerator for about 5 days.

Now if you'd like to make the official Maurice Salad, as served at Hudson's, in a large bowl, combine 1 lb each of cooked ham, turkey breast, and Swiss cheese all cut into thin julienned strips and 1/2 cup minced sweet pickles. Toss lightly, add the dressing and fold together. Shred one head of iceberg lettuce and arrange a bed of shredded lettuce on 4 salad plates. Top the meat & cheese mixture onto each bed of lettuce and garnish each salad with 2 pimento stuffed green olives, and a couple hard-cooked egg slices. Serve at once!

Mayonnaise

2010-03-31T18:25:00.006-04:00

Mayonnaise was invented in 1756 by the French chef of the Duc de Richelieu. After the Duc beat the British at Port Mahon, his chef created a victory feast that was to include a sauce made of cream and eggs. Realizing that there was no cream in the kitchen, the chef substituted olive oil for the cream and a new culinary creation was born. The chef named the new sauce "Mahonnaise" in honor of the Duc's victory.

Mayonnaise is a process of forcing egg yolks to absorb a fatty substance, oil in this case, and to hold it in to a thick and creamy suspension. But as the egg yolks do not have to be warmed, the sauce is that much simpler to make. You can make it by hand, blender or food processor. I've used the food processor as it produces a larger and better sauce.

Since homemade mayonnaise is uncooked, be sure to use the freshest eggs possible, and ones that you are reasonably sure are free from salmonella. Homemade mayonnaise will last three to four days in the refrigerator.
One should also exercise caution when serving homemade mayonnaise to young children, the elderly and those with compromised immune systems.

Mayonnaise is used as the base for other sauces, such as tartar sauce and thousand-island salad dressing. Aioli is garlic-flavored mayonnaise. Another classic emulsion sauce is hollandaise, which is a cooked mixture of butter, egg yolks and lemon juice.

To make 2 cups of mayonnaise in the food processor, fitted with the steel blades, you'll need:

1 egg and 2 egg yolks (at room temperature)
1/4 teas. dry mustard
1/2 teas. coarse salt
Freshly squeezed lemon juice and/or white wine vinegar
2 cups of the best quality olive oil and/or vegetable oil
Additional salt, pepper, lemon juice or wine vinegar as needed

Process the egg and yolks for 1 minute.

With the machine running, add the dry mustard, salt and 1 teas. lemon juice or vinegar

With the machine still running, start adding the oil in a stream of droplets, continuing until you have used half the oil and the sauce is very thick. This is a VERY important step. Add the oil too quickly and your sauce will break, and you'll have to trash the whole thing! I believe most food processors have in the top of the food pusher, a small "pin-hole" like mine does (I believe is a standard on Cuisinart processors). This is what that pin-hole is for, adding oil or other liquids in a very thin, slow stream.

Thin out with lemon juice or vinegar, then continue with the oil. Season carefully with more salt, pepper, lemon juice and/or vinegar.

The mayonnaise should be chilled and used within 3-4 days. As mentioned above, you can use this mayonnaise as a base for other sauces and dressings

Mario's Weekend Cooking Challange: Spinach Torta via Hoboken!

2010-03-20T18:08:00.007-04:00

Mario's Weekend Cooking Challenge is a new Facebook Group for people to get together, once a month and cook the same recipe, compare notes and discuss outcomes. It is put together by Mario Bosquez host of "Living Today" on Martha Stewart Living Radio, Sirius 112 & XM 157

The first challenge recipe is "Spinach Torta via Hoboken. A recipe adapted from The Lost Ravioli Recipes of Hoboken: A Search for Food and Family”, by, James Beard award-winning author, Laura Schenone. Get the complete recipe here: Spinach Torta via Hoboken.

4 packs of frozen chopped spinach, thawed, drained and completely squeezed of all liquid. I found placing the spinach in a cheesecloth and "wringing" it out complete the easiest way to do this.
A bar of cream cheese at room temperature, some eggs, grated Parmigiano-Reggiano, salt, pepper, and chopped parsley, to taste.

To start, you want to pre-heat your oven to 350 degrees. In a 9" x 11" Pyrex-type dish, brush 2 tablespoons of olive oil on the bottom and sides

In a the bowl of a mixer, whip up the bar of cream cheese until smooth. Then add all the beaten eggs, Parmigiano-Reggiano, salt, pepper and parsley.

Mix this well until smooth and thick.

Divide the mixture in half. Mix one half with the spinach. Evenly spread this spinach-cheese-egg mixture in the prepared pan.

Cover the spinach mixture with the remaining half of the egg-cheese mixture.

Bake for about 45 to 50 minutes, or until the top is golden brown.

Let cool and serve slightly warm or at room temperature. Serves 10 to 12 as an appetizer or side dish. Also makes a great light lunch!

The Mixing Bowl Is A Year Old!!!

2010-03-16T15:44:00.002-04:00

This blog has reached it's first year! I started "The Mixing Bowl" while trying to find creative and different ways to occupy my time after having been laid off from my job. The idea of this blog came from the many requests from friends and family members always asking "how do you make this?" or "If I wanted to try cooking this, how would I go about it?" Although I haven't posted as much as I would like, I plan on many great things in the future including "toying" with the idea of a "video blog" of actual cooking demos.

The first post to "The Mixing Bowl" I did was a "re-post" from my old blog on MySpace on Canning Tomatoes. Though this is a late summer project, feel free to revisit the blog entry and who knows, you may want to try this "labor of love". It's truly rewarding!!

Thank you to those who are regular readers, and hope to gain more in the coming years!!

John

Paczki - Such a Guilty Pleasure!

2010-02-16T11:21:00.008-05:00

It's Fat Tuesday, and that means one thing to Metro Detroiters: Paczki!

Each year I cannot wait to sink my teeth into these caloric treats that make plain donuts look downright wimpy, and they are a part of living in Detroit that no Michigan resident or visitor should miss.

A paczki (pronounced: pawnch-kee or poonch-kee) is a deep-fried piece of dough shaped into a flattened sphere and filled with a confiture or other sweet filling. Paczki are usually covered with powdered sugar, icing or bits of dried orange zest. A small amount of grain alcohol is added to the dough before frying; as it evaporates, it prevents the absorption of oil deep into the dough.

Although they look like Bismarck's or jelly doughnuts, paczki are made from an especially rich dough containing eggs, fats, sugar and sometimes milk. They feature a variety of fruit and cream fillings and can be glazed, or covered with sugar. Stewed plum jam, prunes or wild rose hip jam are traditional fillings, but many others are used as well, including strawberry, Bavarian cream, blueberry, chocolate, custard, raspberry, lemon, and apple.

Paczki have been known in Poland at least since the Middle Ages. Jędrzej Kitowicz has described that during the reign of August III, under the influence of French cooks who came to Poland, paczki dough was improved, so that paczki became lighter, spongier, and more resilient.

In the Polish community of Hamtramck, Michigan, a small enclave located within the city limits of Detroit, there is an annual Paczki Day Parade, which has gained a devoted following. Many Hamtramck bakeries open as early as 3 AM and have people lining up, as early as the night before, for paczki on Paczki Day. The Paczki Day celebrations are even larger than many celebrations for St. Patrick's Day.

A favorite Hamtramck bakery of mine and one of the more popular places to get your paczki at is "The New Palace Bakery" located at 9833 Joseph Campau Street in Hamtramck.
"A Hamtramck staple, the New Palace Bakery has been peddling paczki for nearly 90 years. Their plum, apple, blueberry and raspberry paczki will tempt you. New palace has a dizzying selection of polish pastries, including babkas, fruit pies, dumplings, danishes and doughnuts. They make their own Moon Pies, and one can't help but stifle a giggle at their chocolate and vanilla "boy cookies," literally shaped like little boys."

Here's a look at the crowds early Tuesday morning as people lined up for hours!

It was even snowing!

The line extended all the way around the block and even more people were approaching to get their place in line!

People braved the cold temps and snow just for these tasty little buggers!

On Paczki day I also make a stop and my absolute favorite Italian bakery for more paczki, but paczki of a different kind! Tringali's Bakery in Warren MI, famous for their Italian Cannoli make their version of a Paczki filled with that rich, creamy and delicious cannoli cream! These are beyond heavenly!

For those who want amazing pie and a paczki-like experience, Michigan's own Achatz Handmade Pie Company , featured many times on The Food Network, has a special pie just for Fat Tuesday. The Paczki Pie features a crispy sugar glazed pastry shell filled with their famous vanilla cream and topped with their signature Michigan 4-Berry pie filling. This pie is just as good as the little packzi themselves!

Another unique Fat Tuesday treat comes from a local BBQ restaurant; Lazybones Smokehouse, has a created a "BBQ Pulled Pork" Paczki for today and are selling them for a $1.00 each. I haven't not tried or seen these, but curiosity may have me visit there today.

Seared Flat-Iron Steak with Wine Sauce

2010-02-12T20:49:00.004-05:00

Here's a quick and easy dinner idea that's great any night of the week. I made this tonight and it took all but 30 minutes from start to finish with just a few ingredients and two simple steps!

Get The Recipe!

All you'll need is a a 24 oz flat-iron steak cut into four 6 oz pieces. I chose to leave the steak whole and serve thinly sliced pieces. You'll also need some coarse salt and freshly ground black pepper, a cup of Merlot wine and some good quality butter. I'm using a wonderful Irish Butter that I found at the supermarket.

Sear the steak in a cast iron pan on high heat about 8 minutes per side, for medium-well. Transfer steak to a plate and loosely cover with aluminum foil.

Add wine to the pan and simmer until it's syrupy. Remove from heat, add butter, a small piece at a time until it's all incorporated.

Thinly slice the steak and drizzle with the pan sauce.

In the spirit of the upcoming Mardi Gras festivities, dessert was a delicious King Cake!

Is it too early to think about Spring Picnics?

2010-01-27T11:54:00.005-05:00

I certainly don't think it's too early to think about Spring, especially when it's only 18 degrees outside.
The thing I love the most about picnics are the many different "picnic salads" there are. I enjoy those more so than the main fare.

Today I felt like making one of my favorite picnic salads, which is a creamy pasta salad with tuna. Just love the combination of flavors as well as textures and since shell pasta is used, the best part is when you bite into a shell and it's filled with a pea and a bit of tuna. It's like a little tasty surprise!

1. Start out by cooking 1lb of small or medium shell pasta in 4 quarts of boiling water, about 8-10 minutes. Drain, rinse in cold water and drain again. Allow pasta to cool.

2. In a large bowl, mix together the pasta, 2 cups of frozen peas (thawed), a can of tuna that has been drained and flaked up (Canned, chunk chicken breast may be used in place of tuna), 4-6 ribs of finely sliced celery, a small yellow or red onion, finely diced and 1 cup of regular or light mayonnaise. Season with coarse salt and freshly ground black pepper. Mix thoroughly. Cover and chill! This also makes a nice main course for lunch.

Pasta with Roasted Vegetables and Arugula.

2010-01-03T22:06:00.005-05:00

Here's another "Dinner 1-2-3" from the January/February, 2010 issue of Everyday Food Magazine.
Not only is this dish comforting on these cold winter nights, it's also delicious and healthy too! This dish takes about 30 minutes, from start to finish!

1. Preheat oven to 450 degrees. Place 2 pints of grape tomatoes, 4 unpeeled cloves of garlic, 3 shallots that have been cut into eighths. 2 tablespoons fresh thyme leaves on a rimmed baking sheet. Toss with 2 tablespoons of extra-virgin olive oil and season with coarse salt and pepper.
Roast until tomatoes burst, shallots are browned, and garlic is soft, 20 to 25 minutes.

2. Meanwhile, in a large pot of boiling salted water, cook 1 lb of rigatoni until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot.

3. Peel roasted garlic and mash with the flat side of a chef's knife. Add to pasta pot, along with vegetables, 1/3 cup of pitted olives (such as Nicoise), coarsely chopped, and pasta water. Cook over medium-high heat until sauce thickens, about 3 minutes. Let cool slightly, then toss with arugula.

To give this healthy recipe an extra boost of fiber, use whole-wheat pasta!

Dinner 1-2-3! A Meal In Three Easy Steps!

2009-12-27T21:30:00.004-05:00

Here's another quick and easy dinner idea from the December 2009 issue of Everyday Food; "Chicken In A Pot".
You'll rely on this hearty chicken dinner again and again. Total time to prepare, about 1 hour and 15 minutes, most of that is unattended cooking time.

1. Preheat oven to 450 degrees. In a 5-qt dutch oven or heavy pot, combine 1-1/2 cups low sodium chicken broth and 1/3 cup dry white wine. Rinse and pat dry a 3-4 lb whole chicken, then rub the chicken, all over, with one tablespoon of room temperature unsalted butter and season generously with coarse salt and ground pepper. Tie legs together with twine. Place chicken in pot and bake uncovered for about 30 minutes.

2. In a large bowl, toss 2 leeks (white and light green part only, sliced lengthwise, thoroughly rinsed, then cut into 2" pieces), 5 carrots (cut into 2-1/2" pieces), 5 cloves of garlic, unpeeled, with 1 tablespoon of extra-virgin olive oil; season with coarse salt and pepper..
Remove the pot from the oven and add the vegetables. Bake until chicken juices run clear when pierced between breast and leg or an instant-read thermometer inserted in thickest part of the thigh (avoiding bone) registers 165 degrees, about 35 to 45 minutes. Let chicken rest 10 minutes.

3. Meanwhile, set a steamer basket in a large pot filled with 2 inches boiling water. Place 1 pound new potatoes, halved or quartered (if large) in basket, cover, and steam until tender, about 15 minutes. Season with coarse salt and pepper.

Serve the chicken and vegetables along with the pan juices and whatever accompaniments you'd like. Here, I've served mini-cornbread loaves. Enjoy!

Dinner Idea For Some Of That Leftover Holiday Ham!

2009-12-26T23:26:00.005-05:00

Need a quick and easy way to use up some of that holiday ham? Try this delicious dinner dish: Bow-Ties with Peas & Ham

The entire meal takes 20 minutes, from start to finish! All you need is an onion, some frozen peas, cream, a box of bow-tie pasta and some left over ham cut into strips!

Like all pasta dishes, get that water boiling and start cooking that pasta! You'll want it al dente! When cooked, drain and return to pot.
Meanwhile, in a medium sauce pan, melt 3 tbls. of unsalted butter over medium heat and cook your onions until soft, about 3-4 minutes.

Next add the peas and cream, stir and simmer until it's slightly thickened, another 3-4 minutes.

Now, toss in your cooked ham strips, and simmer just til the ham is heated through, about 1-2 minutes.

Mix that sauce with the pasta and serve with a sprinkling of parmesan cheese on top!

The Most Amazing Cheesecake!

2009-12-26T22:25:00.003-05:00

Who doesn't love a good cheesecake? I know I do. For some reason, cheesecakes are something I rarely bake. This holiday season, I wanted to make one for my niece as this is her favorite dessert!
This recipe was created by Susan Sugarman, former deputy food editor of Martha Stewart Living Omnimedia. It was originally featured in the Martha Stewart 2002 Holiday Baking Special Issue, titled "Susan Sugarman's Cream Cheesecake". It was then featured in the Martha Stewart Baking Handbook under the title of "New York Style Cheesecake" (made with a chocolate cookie crust). Though not the healthiest dessert out there, it certainly is rich, creamy, and delicious!

The ingredients consist of seven, yes seven bars of cream cheese, sour cream, eggs, sugar, vanilla all baked atop a vanilla cookie crust! The finished cheesecake weighs about 3-4 lbs!!

Making the crust is simple. Cream together some butter & sugar, then add some egg yolks and vanilla. Press onto the bottom of a spring-form pan, and bake at 350 til it's golden brown.

Now beat all that wonderful cream cheese in a mixer until it's light and fluffy! Then on low speed, add a little flour and the sugar.

Add your 5 eggs, one at a time!

Next, on low speed, mix in the sour cream and add the vanilla.

Pour the batter on to the prepared crust in a spring-form pan that has been buttered on the sides! Place on a baking sheet and bake in a 350 degree oven for about 90 minutes, lower the temp to 325 and bake another 12-15 minutes until the center is set. Turn off the oven and let sit in the oven, with the door ajar, for another hour. This prevents the top from cracking.

I had about a cup of leftover cheesecake batter so I baked that in these small silicone fluted molds.

When the cheesecake is completely cooled, keep in the pan, wrap in plastic wrap and refrigerate for at least 6 hours or overnight. The remove the ring of the spring-form pan carefully. Cut, serve and enjoy!

I guess you can say I'm a "purist" as I like my cheesecake plain, without a topping.

Now I did find a variation of this Cheesecake Recipe online and you can find it here: New York-Style Cheesecake. This version uses 1 bar less cream cheese and the chocolate cookie crust. It also has an orange topping. This recipe, along with the recipe from the Baking Handbook also uses a water-bath to bake the cheesecake in. The original recipe does not use the water bath and I find it unnecessary.

Holiday Baking 2009!!

2009-12-26T21:41:00.005-05:00

As much as I love baking throughout the year, no other time of the year is my baking more prominent than during the Christmas Holiday Season. I love giving gifts of cookies and other treats to friends and family and since this year was dedicated to the "homemade" and the "handmade", gifts of homemade sweets just seemed like a "good thing"!

I generally pick a few recipes from literally hundreds that I have saved, online or in recent publications I receive. The following is a sample of some of the items I did this year:

Candy-Cane Biscotti

Chocolate Truffles dusted in gold luster dust

Chocolate-Cherry Pinwheels

Festive Holiday Bars

Italian "Oil" cookies (an old family recipe)

Here are some treats boxed up for my employees and friends. Made up 60 of these altogether consisting of 4 different items each!

I was also asked to bake and donate an item to be sold at a Charity Bake Sale. The item I made was the "Gingerbread House" Cake featured in the 2009 Martha Stewart Living Holiday Baking Issue.

This consisted of a gingerbread cake with chocolate butter cream icing and adorned with actual gingerbread pieces for the roof shingles, trim, windows and door. Though the version in the magazine had a more "log cabin" look, I was going for a whimsical, cartoonish look!

Happy Holidays To You All!

2009-12-25T20:58:00.003-05:00

Sending out Holiday wishes to each and everyone of my friends and family, and looking forward to a wonderful New Year full of good things!!

John

Thanksgiving 2009

2009-11-27T22:37:00.008-05:00

Thanksgiving is a time to be with loved ones. A time to think and a time for self growth. Everyone has something to be thankful for.

This year I am trying to put my energy into thinking about what I am thankful for.

I am thankful I am alive! I'm a simple guy, that doesn't own a whole lot but there's a ton to be thankful for.

I am thankful for the friendships I have and for the family that loves me.

I am thankful for the friendships I have made online and for knowing each and everyone of YOU!

I am thankful for the job I have, which (barely) pays my bills. I could go on but I will stop there.

Life brings meaning when you take the time to stop and think, "What do I have to be thankful for?"

Of course, my love for cooking is fully expressed during this time of the year. Though I miss the days long gone of my Grandmother cooking Thanksgiving dinner, along with my Mother and my Aunts, I truly enjoy taking on this task. Though traditional foods are there each year, I try to "jazz" things up with a new twist on old favorites.

My turkey, each year, is consistently prepared the same way. I order a FRESH Turkey from Peacock's Poultry Farm. The turkey is brined for about 18 hours and prepared using Martha Stewart's "Turkey 101" recipe. It's always perfect without fail! My sister even tried the "Turkey 101" method for the first time this year, and was also quite pleased with the results.

The sides are from the November 2009 issue of Everyday Food Magazine, and consist of Bread Stuffing with Sage, Pan Gravy, Bourbon Sweet Potatoes, Brussels Sprouts with Pancetta (from the Martha Stewart Thanksgiving Hotline Downloadable cookbook), Green Bean Casserole, Balsamic-Glazed Onions, Orange-Scented Cranberry Sauce, and finished off with my favorite Pumpkin Pie recipe!

Everything here is done and ready to be transported to my sisters house. Thank goodness she just lives across the street!

Of course, with all the leftovers, each year I turn them into "Thanksgiving Leftovers Shepherd's Pie" and we look forward to that more than the main dinner!

For more great ideas on what to do with your leftovers click here: What To Do With Thanksgiving Leftovers.

Breakfast To Go - Bacon, Egg & Cheese Bagel Sandwich

2009-11-13T21:14:00.003-05:00

As most people know, we tend to rush out in the early morning on our way to work or school, skipping breakfast. I'm very much guilty of it myself. Then I discovered this easy to make breakfast sandwich from the cookbook, "Mad Hungry - Feeding Men & Boys". It combines eggs, bacon, cheese and a bagel in an easy to eat on the go breakfast and better than any drive-thru "McAnything" ever! Of course, ham or even thinly sliced turkey can be substituted for the bacon.

Helpful hint: To save time, when you buy bacon, cook the entire package at once, (line a rimmed baking sheet with foil, lay strips of bacon out evenly, bake in a preheated 400 degree oven for 12-15 minutes, drain on paper towel), let cool, and wrap (3 slices at a time) in plastic wrap. Freeze and use as needed. 10 seconds in the microwave or a minute in a preheated pan and it's ready to use!

First, slice a bagel of choice (I choose asiago cheese). Butter the halves and toast them in a toaster oven or on a griddle. If using a regular toaster, butter AFTER you've toasted the bagel.

Heat a cast iron (or non-stick) skillet and place a tablespoon of butter. Crack two eggs in the pan, keeping them separated. As soon as the whites are set, break the yolks. Honestly, I've never been that great at frying eggs, so beauty is not important here!

I personally prefer my fried eggs to have completely set and cooked yolks, and a bit well done, so I do flip the eggs, but this is where you can cook them to your preference.

Place a slice of cheese (your favorite cheese!) on one egg and top with 3 slices of bacon. Place the other egg, yolk side down, on top of the bacon.

Lift the "egg pile" onto the bottom half of the bagel, top with the other half and lightly press together.

Serve immediately or wrap in parchment paper to eat on the go! Of course, you can add a little hot sauce or ketchup (YUM!)!

Duff Goldman - Meeting The "Ace Of Cakes"

2009-11-10T20:58:00.007-05:00

Duff Goldman, owner of Charm City Cakes in Baltimore MD, and star of one of Food Networks biggest hit reality shows, "Ace Of Cakes" made a stop in Ann Arbor, Michigan on his tour promoting his new book, "Ace Of Cakes - Inside The World Of Charm City Cakes", co-written with his brother Willie Goldman.

Having been a cake decorator, on and off, for the last 22 years, I have been a huge fan of this show since it first premiered in August of 2006.

This book is a celebration of the bakery that started it all. This colorful scrapbook is loaded with stories about Duff's early days as a graffiti artist turned young chef, his successes and hilarious disasters, and the amazing team he built step-by-step.

The attendance at the book signing was amazing. Staff of Border's Books said they reached beyond the building capacity. The Borders is two floors, and the book signing was taking place on the 2nd floor. People filled the ground floor and some had to even wait outside. Now, from past experiences I've had with large book signings (i.e: Martha Stewart, Emeril Lagasse, Rachael Ray, etc) the book store usually requires you to purchase the book there at the time of the signing in order for you to even be able to get in line to have your book signed. This was not the case with Duff. Colored wristbands were distributed to people who wished to have their book signed by Duff and his brother Willie. They did, however, enforce that you MUST have a wristband to even go to the 2nd floor.

If you were lucky enough to arrive early, as James and I did, you were allowed to take one of the limited seats in an audience format, on the 2nd floor, for a cake competition of local culinary students from The Art Institute of Michigan, judged by Duff!

There were 4 cake entries in the competition and all were just incredible. The first cake to be judged depicted the journey from Detroit, MI, through Northern Ohio, then on to Pennsylvania and arriving in Baltimore MD, complete with an edible gum paste sculpture of the Charm City Cakes bakery.

The next cake, and my personal favorite because it is my all-time favorite movie, was a tribute to the 70th anniversary of "The Wizard Of Oz". This cake was a complete & edible replica of The Emerald City, and edible "Ruby Slippers" on top that rotated on a platform. At the bottom of the cake was an image of the main characters from The Wizard Of Oz.

Since Ann Arbor is the home of the University Of Michigan, the 3rd cake paid tribute to U of M, football. Eh, not really my thing!

The 4th cake was a very well sculpted fire-breathing dragon, that really emitted smoke (via dry ice effect). Though he thought every cake was simply amazing, Duff chose this dragon as the winner of the competition.

After the competition, Duff gave a discussion on how his career came to be, the show and ultimately this book. He's a very good speaker and extremely funny....

Almost every page in this book was a walk down memory lane for him and he happily shared his life stories with the crowd.

Duff then fielded questions from the audience which were really fun. The audience was great and Duff was more than happy to answer just about anything that was thrown at him.

Duff, as well as his brother Willie, signed several hundred books to end the evening. Unfortunately, there were no personal photo opportunities, so this was as close to a photo with Duff as I could get! Of course I had to wear my official "Charm City Cakes Hoodie" to the event, and even got a compliment from Duff for wearing it!

Generally, larger book signings such as this one, the author signs only their name. At first that was the case, but Duff himself decided that he would "personalize" the book for each fan!

Very fun and enjoyable event! I only wish others from the show came along with Duff such as Mary-Alice and Geof. Perhaps next time!

Pumpkin Rice Pudding - A Special Autumn Treat!

2009-11-08T18:26:00.004-05:00

Two of my favorite desserts, rice pudding and pumpkin pie! Never thought about the two being combined but recently found this recipe that does just that! Not only is this recipe easy to make and very delicious, it's also a healthy alternative to traditional rice pudding or pumpkin pie as it uses no eggs and is sweetened with honey instead of sugar! It's also made with Arborio rice which is an Italian grain that is shorter and fatter then other short-grain rice. Traditionally used for risotto, look for it in your supermarket. This recipe is adapted from the cookbook "So Easy" by Ellie Krieger.

The ingredients used are low-fat milk, fresh pumpkin puree or solid-pack canned pumpkin (NOT pie filling), Arborio rice, honey, vanilla, cinnamon, ginger, nutmeg and a pinch of salt.

In a heavy oven proof pot, bring some water to a boil, stir in the rice, cover and simmer for about 20 minutes.

In a large bowl, combine the rest of the ingredients and whisk together.

While the rice is still hot, add the pumpkin mixture and stir well to combine. Cover and transfer to a pre-heated 375 degree oven.

Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, about 50 minutes.

Remove from the oven, stir well to combine. Transfer to a large bowl, cover and chill overnight ot at least 8 hours.

Serve with a dollop of whipped cream (if you choose) and a sprinkling of cinnamon.

Steak Pizzaiola - Soon To Be Everyone's Favorite!

2009-11-08T18:02:00.005-05:00

This dish is definitely for beef lovers! It delivers big-time flavor with its caramelized tomatoey-beefy aroma when it cooks. Though it does take some time to cook, the end result will not disappoint!

All you need are a few simple ingredients. Chuck steak is used as it's a very affordable and flavorful cut of meat.

In a large skillet, heat some olive oil. Season both sides of the meat with salt & pepper and brown the meat on both sides. Remove the meat from the skillet and take the pan off the heat.

Now you stir into the pan the rest of the ingredients which are minced garlic, oregano, thyme, red pepper flakes, tomato paste and a can of whole tomatoes. Mash up the tomatoes with the back of a spoon and combine the ingredients thoroughly. Return the meat to the pan and spoon the sauce over it. Cover tightly and place the pan in a 325 degree pre-heated oven where it will braise for 2 hours.

Uncover the pan and cook for an additional 30 minutes so all the sauce will thicken.

I served this dish with some simple mini-buttery biscuits and a side of peas and brown rice.

This great recipe, again, comes from "Mad Hungry-Feeding Men & Boys" by Lucinda Scala-Quinn

Spaghetti Carbonara -Super Quick Meal In Minutes!

2009-11-08T17:39:00.003-05:00

Spaghetti carbonara is an Italian pasta dish based on eggs, parmesan or pecorino romano cheese, guanciale, and black pepper. The dish was created in the middle of the 20th century.

The recipes vary, though all agree that cheese (parmesan, pecorino, or a combination), egg yolks (or whole eggs), cured fatty pork, and black pepper are basic. Guanciale is the most traditional meat, but pancetta is also used. In the US, it is often made with American bacon. I used bacon in this recipe.

The first thing you want to do is get that pot of salted water boiling and cook your spaghetti.

In a large skillet cook the bacon until just crispy. Remove from the heat and drain off some of the fat.

When the pasta is ready, drain and add to the skillet with the bacon. Whisk together eggs, cheese and freshly ground black pepper in a bowl. Pour the egg mixture into the pasta and combine thoroughly. The residual heat from the pasta will cook the eggs.

Serve immediately with extra grated cheese.

This is another fantastic recipe from "Mad Hungry - Feeding Men & Boys" by Lucinda Scala-Quinn

Spaghetti Bolognese - A Manly Meat Sauce

2009-11-08T17:11:00.004-05:00

A great weekend meal, this hearty sauce has it all! Your meat, veggies and dairy, served atop spaghetti, or any pasta of your choice, and you have something from all 4 food groups!
This recipe comes from my new favorite cookbook, "Mad Hungry-Feeding Men & Boys"
The sauce is made up of ground beef or a combination of ground beef & pork, pancetta, carrots, celery, onion, red wine, cream, tomatoes & spices!

Start by heating olive oil in a pan and adding the onion, carrot and celery (commonly known in French cooking as a Mirepoix) to saute'.

Then you add the beef and pancetta and cook until browned.

Next comes the wine, then the rest of the ingredients! Gently simmer for about 40 minutes until the sauce has thickened!

About 10 minutes before the sauce is done, cook your spaghetti.

Right when the sauce is finished, stir in a little butter and serve the sauce over pasta with some freshly grated parmesan cheese!

Mad Hungry with Lucinda Scala Quinn

2009-10-26T23:24:00.004-04:00

Today, James and I found ourselves in Ann Arbor Michigan to attend a food demo & book signing event with Lucinda Scala Quinn, author of a great new cookbook, "Mad Hungry - Feeding Men & Boys".

We arrived in Ann Arbor a few hours early as to catch a quick and informal dinner at Zingerman's Deli! This was my first time visiting this world-famous place and was simply amazed! Not just by the food, but the fresh baked breads, cakes, pies, cookies, etc, hundreds of cheeses from all over the world, freshly made dairy items such as butter & cream cheese. Other than the delicious corned beef sandwich I got, and the Cobb Salad James enjoyed, I bought some French Baguettes, Pure French Butter and some imported cheese for my mother. Can't wait to visit this place again!
Check them out sometime, they even do mail-order!

Lucinda Scala Quinn is the Senior Vice President & Executive Editorial Director of Food & Entertaining at Martha Stewart Living Omnimedia, as well as co-host of the popular PBS series "Everyday Food", and host of the radio show "Eat/Drink with Lucinda Scala Quinn" on Martha Stewart Living Radio, Sirius 112/XM 157.
Her current book tour stopped off in Ann Arbor, MI. It was held at the Ann Arbor District Library and was a very small and intimate setting.
Lucinda talked about her beginnings in the "food world", how she became interested in cooking, her beginnings with MSLO and how this, her latest book, came about.

She then demonstrated one of the many simple recipes from the book. A Tabbouleh Salad. This was followed with samples for us in the audience, of this delicious and fresh tasting salad, a Q & A session, and then she signed copies of the cookbook!

Lucinda's oldest son, Calder, joining her on this tour, was just as friendly as her. He joined in on the Q & A discussion with the audience and chatted with attendees.

Of course, I had to ask if she would oblige in taking a photo and she most graciously did. So friendly and she seems like someone I could talk with for hours about the subject of cooking!

"Mad Hungry - Feeding Men & Boys" is a cookbook I know I will use over and over. I can't wait to get started this week and will also be blogging all the recipes I make from the book. I told Lucinda about this blog and perhaps she'll check it out one day and comment, and her culinary suggestions would also be welcome!

Please go out and get this book or click on the book cover above to order online! Also, check out Lucinda's blog MadHungryLSQ.

Bananas Foster

2009-10-18T21:48:00.004-04:00

It's a Sunday night, I'm sitting at home, a bit bored and haven't experimented with a new recipe in a while, I get the idea of making this dessert while talking on the phone with my friend, Mike, who brought it up.

Bananas Foster, something I've NEVER tried before, unless of course you count the Bananas Foster sundae at Culver's, but I wouldn't, is a dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur

The dish was created in 1951 by Paul Blangé at Brennan's Restaurant in New Orleans, Louisiana. It was named for Richard Foster, a friend of Owen Brennan's who was then New Orleans Crime Commission chairman.
It is still served at a number of fine restaurants in New Orleans as well as in several restaurants around the world.

I would also like to personally thank Gwen Stefani for teaching the world how to spell BANANAS! ;-)

The key to Bananas Foster's contrasting textures and temperatures is preparing all the ingredients before making the sauce.

For 4 servings:

1 pint of vanilla ice cream
4 large ripe bananas
1/4 cup of banana liqueur, brandy or cognac (1/4 cup water may be substituted)
1/2 cup dark rum
6 tablespoons unsalted butter
1/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon

1. Cover a small rimmed baking sheet (one that will fit in your freezer) with parchment paper, and place in the freezer for 10 minutes. When chilled, remove pan from freezer. Quickly scoop ice cream into 12 small balls, and place on chilled parchment-lined sheet. Keep in freezer until firm and ready to serve, at least 1 hour and up to 1 day ahead.

2. When ready to serve, peel bananas and quarter them, cutting lengthwise and then crosswise; set aside. Pour liqueur and dark rum into separate glass measuring cups; set aside. I did not have any banana liqueur, so I used cognac. Heat 3 tablespoons butter in a large skillet over medium heat. Sprinkle sugar and cinnamon over butter, and cook until sugar is dissolved.

3. Remove pan from heat, and carefully stir in liqueur. Add bananas, flat side down, and cook, over medium heat, until softened and lightly browned on the bottom.

4. Remove pan from heat, and add rum. Return to heat and cook about 10 seconds to allow rum to heat up. If using a gas stove, carefully tip the pan away from you until the vapors from the rum ignite. (Alternately, light the rum with a long match.) When the flames have subsided, remove pan from heat and gently stir in remaining 3 tablespoons butter.

5. Place 3 scoops of ice cream in each of four serving dishes or bowls. Spoon the banana mixture and the sauce over each. Serve immediately!

This took less than 15 minutes to make (minus the time the scooped ice cream was in the freezer) and was so delicious! I mean come on, bananas, brown sugar, butter, and booze on top of ice cream? What could be better?

For this recipe and many other wonderful dessert recipes visit Martha Stewart.

Easy Roasted Applesauce

2009-10-06T22:41:00.003-04:00

Going back to our visit to the apple orchard in the beginning of this Autumn season, I needed to use up the last of the apples we picked. Having just a few left, I decided to make something I really enjoy but have never made before...Applesauce!
Just a few simple ingredients and you can have a wonderfully tasty applesauce!

The apples and sugar caramelize on the bottom of the pan as they roast in the oven, giving the finished applesauce a marvelous depth of flavor. If you don't have a food mill, core the apples before roasting; after they're cooked, puree the apples in a food processor, and strain before adding spices.

Roasted Applesauce

1/4 cup water
6 Tablespoons packed light brown sugar
1 teaspoon fresh lemon juice
Pinch of coarse salt
2 Tablespoons unsalted butter, cut into small pieces
3 pounds small assorted apples, such as Gala, McIntosh, or Fuji
1/2 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
Pinch of ground cloves

Preheat oven to 425 degrees. Combine water, brown sugar, lemon juice, and salt in a 9-by-13-inch baking dish.
Scatter butter pieces over mixture, and top with apples.

Roast until apples are very soft, about 30 to 40 minutes. The smell from the kitchen today was simply amazing!!!!!

Working in batches, pass apple mixture through the medium disk of a food mill and into a bowl. Stir in the spices.

Serve warm, at room temperature, or chilled. Applesauce can be refrigerated in an airtight container for up to 5 days.

Easy Comfort Food: Chicken Pot Pie

2009-10-06T22:11:00.004-04:00

A blustery, rainy cool fall day is the perfect setting for this classic comfort food, chicken pot pie!
This recipe is featured on the cover of the October 2009 issue of Everyday Food Magazine. Very simple to make, and very comforting as well as delicious!

The recipe makes 4 individual pot pies, but I made one large one, which can be done using a 2 quart baking dish.

Chicken Pot Pie
4 T. unsalted butter
1 medium onion cut into medium dice
1 large carrot cut into medium dice 1/2 cup all-purpose flour, plus more for work surface
coarse salt and freshly ground pepper
4 cups low-sodium chicken broth
3 cups cooked chicken, cut into 1" pieces (1 pound total)*
1 cup frozen peas
1-1/2 teas chopped fresh thyme leaves
1 sheet frozen puff pastry, thawed
1 large egg yolk

*Store bought, rotisserie chickens are a great time saver for the cooked chicken meat. One rotisserie chicken will yield about 1-1/2 cups of meat.

In a medium saucepan, melt butter over medium heat. Add onion and carrot and cook until onion softens, about 6 minutes. Add flour and 1/2 teas. salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
Whisking constantly, add broth. Bring to a boil, stirring frequently, until mixture thickens, about 8 minutes. Reduce to a simmer and cook 10 minutes.

Stir in chicken, peas, and thyme; season with salt & pepper. Divide mixture among four 12 oz baking dishes or one 2 quart baking dish; refrigerate until room temperature, about 20 minutes.

Preheat oven to 375 degrees. On a lightly floured work surface, roll puff pastry to 1/8" thickness, 1" larger than the baking dish(es); with the tip of a sharp knife, cut vents into pastry. In a small bowl, lightly beat egg yolk with 1 teas. water; top pot pies with pastry and brush with egg wash. Refrigerate 15 minutes. Bake until pastry is deep golden and juices are bubbling, about 35 minutes.

Excellent served for lunch or dinner!

Cakes Of All Kinds!!

2009-10-02T23:01:00.005-04:00

Recently, I've been making cakes and enjoying every minute of it! I wanted to share a sampling of the cakes I've made over the past few weeks.

On my recent trip to the Apple Orchard, we picked a few pints of raspberries! With those, I made a wonderful Raspberry Buckle! Not really a cake, this was very "cake-like", and chock full of plump raspberries, bursting throughout!!

The next cake was this amazing fragrant Lemon Cake! This cake was featured on The Martha Stewart Show, baked by Martha and Master-Baker John Barricelli.

The link provides the basic recipe for this cake, along with links to the icing, and easy Lemon Curd (the best part of the cake!), and be sure to follow the instructions in the introduction as well!

This last picture is a cake I was commissioned to make for the daughter of my sister's friend. It was a Sweet 16 birthday cake! This was a 2 tier cake, 12" chocolate bottom tier & 8" yellow top, covered in white fondant. The whimsical polka-dots and stripes are "edible images" that are available from "Lucks Cake Decorating Supplies",(Oops, didn't think to hide the seam before taking the photo!). The cake was finished with buttercream icing borders, and topped with a gorgeous spray of gum paste lillies!

The cake was a hit with the birthday girl and everyone else at the party!