1 1/2 sticks butter, room temperature
Wednesday, December 30, 2009
1 1/2 sticks butter, room temperature
Tuesday, December 1, 2009
I found this New England Cranberry Relish recipe in the Chicago Tribune at least a decade ago.
Wonderful Fact Number One: You don't have to cook anything.
Wonderful Fact Number Two: This recipe can be made up to 3 weeks ahead! If you can keep from eating it for 3 weeks. Ideally, it's supposed to be made at least 4 days in advance. But we had it on Thanksgiving and don't tell anyone, but I only made it 3 days in advance. Actually, I didn't make it, my 12 year old did. Even better.
Wonderful Fact Number Three: My dear friend, Rose makes this every year and calls me on that day.
Terrible Fact: Cranberries aren't even sold in Chicago before October, which is too bad because soon I will post Aunt Deb's Amazing Cranberry Salsa that will knock your socks off. But you can't make it in September.
New England Cranberry Relish
Prep time: 15 minutes
Yield: 20-24 servings, 4 cups
Serve the relish with poultry, game, pork, ham and lamb. Mix with mayonnaise for a flavorful sandwich spread.
1 bag (12oz) cranberries
1 red apple, cored, cut into 1-inch wedges (We used a granny smith. Shh.)
3 tablespoons sugar
1/2 cup maple syrup NOT PANCAKE SYRUP.
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup pecans
Put cranberries, apple, sugar, syrup, cinnamon, and cloves in food processor fitted with metal blade. Pulse processor on/off to chop ingredients, stopping every few pulses to avoid over-chopping. The texture should not be too fine. Scatter pecans over mixture; pulse until coarsely chopped. Make at least 4 days ahead. Can be kept up to 2-3 weeks, refrigerated.
Saturday, November 21, 2009
- 4 cups water
- 1 cup quick-cooking polenta
- 2 Tbs unsalted butter
- 1/2 cup freshly grated Parmesan cheese
- 1/2 tsp salt
- Bring the water to a boil.
- Slowly whisk in the polenta.
- Add the salt and cook, stirring frequently for 5 minutes.
- Stir in the Parmesan cheese and butter. Mix well.
- Serve immediately.
Thursday, November 19, 2009
This is one of those tasty treats you can get in Chicago, but it's hard to find elsewhere. A few years ago I found a recipe in the paper and we've made it a few times - the homemade version is even better than the jars you can get at the store. It is great on sandwiches or nachos.
Preparation time: 1 hour
Chilling time: 2 1/2 days
Yield: 3 cups
6 jalapenos, thinly sliced (I usually only do 3 so it's not too spicy)
2 each, diced: green and red bell peppers
1 each, diced: celery rib, carrot, yellow onion
1/2 head cauliflower, cut into florets
1/2 cup salt
3 cloves garlic, minced
1/2 cup chopped stuffed green olives (I usually omit)
2 1/2 teaspoons dried oregano
1/2 to 1 teaspoon red pepper flakes
1/2 teaspoon celery seeds
Freshly ground black pepper
1 cup each: apple cider vinegar, extra-virgin olive oil
1. Combine the jalapenos, bell peppers, celery, carrot, onion and cauliflower florets in a large bowl; stir in the salt. Add cold water to cover vegetables; cover bowl. Refrigerate 12 hours. Drain salt water; rinse vegetables. Set aside in the bowl.
2. Combine the garlic, olives, oregano, red pepper flakes, celery seeds and black pepper to taste in a medium bowl; set aside.
3. Pour the vinegar into a medium bowl; whisk in the seasonings. Whisk in the olive oil. Pour over the vegetable mixture; toss lightly. Cover;refrigerate at least 48 hours before using. The giardiniera will keep in the refrigerator for several weeks.
Saturday, November 14, 2009
This is a 2 step process.
Step 1 - find a wonderful 11 year old girl who loves to help make dinner.
Step 2 - take pictures of her while she makes this recipe:
* 4 tablespoons plus 1/2 cup extra-virgin olive oil
* 1 cup buttermilk
* 1 1/2 pounds chicken tenders (about 18)
* 3 large garlic cloves, minced
* 1/2 teaspoon salt
* 3 tablespoons balsamic vinegar
* Freshly ground black pepper
* 1 1/4 cups freshly grated Parmesan
* 3/4 cup Italian-style seasoned bread crumbs
Preheat the oven to 500 degrees F.
Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
Thursday, November 12, 2009
Tuesday, November 10, 2009
Monday, November 9, 2009
as a side, i realize i have been a bit of a slacker on this website (don't get me started on how lame i have been with that online cooking group i joined...). and, as a result, it seems to have caused some serious family distress. thus, i am dedicating all my blogging this week (both here and on burch jerks as well as on my 23 other blogs) to my brother-in-law brian. i hope it will ease some of the pain...
Sunday, November 1, 2009
Friday, October 16, 2009
50 pretzel rings (who counts these? I just make 'em til the Hugs are gone.
1 package milk chocolate kisses, or hugs, or the candy corn kisses you see in the pic.
1/4 cup M&Ms plain chocolate candies (but again, whose counting? There's no such thing as too many M&Ms in the house.)
1. Have your little ones wash their hands.
2. Preheat the oven to 275F.
3. Have the little ones unwrap all of the kisses or hugs, and no sampling til we are finished!
4. Put aluminum foil (or parchment paper) over a cookie sheet.
5. Place ring shaped pretzels in rows (or not) covering the cookie sheet. Place an unwrapped chocolate kiss (or hug) in the center of each ring.
6. Bake at 275F for 2-3 minutes, no longer. Remove from oven.
7. Immediately, smush one m&m onto each kiss, pressing lightly until the chocolate fills the pretzel. I like to put my m&ms "m" side down. I can be ocd sometimes.
8. Refrigerate for 5-10 minutes. At this point, we count the remaining m&ms and practice division among me and my 4 chocolate addicts. Nothing goes to waste around here.
9. Eat or store at room temperature.
Isabel uses mint kisses for Christmas, and they do sell the red and green M&Ms too. You could adapt this recipe for every major holiday!
Tuesday, October 13, 2009
A few months ago, Julie told me about Pioneer Woman. If you don't know Pioneer Woman, wait til you have a weekend to kill and check out her awesomest blog complete with true love story.
Pioneer Woman has a few pages: Confessions, Cooking, Photography, Home & Garden, Homeschooling and Tasty Kitchen. Tasty Kitchen is actually it's own site, with members posting recipes all the time. The recipes are rated, reviewed and easy to search. Tasty Kitchen is where I found this gem.
I am now a firm believer that the only good tasting vegetables are those that have been roasted in heavy cream. I could even become a vegetarian. My kids, who never before consumed zucchini in any form other than bread, ate multiple helpings. I am making this for Major Paul tonight.
Glorified Zuchinni Casserole
Added by jlclawson on August 25, 2009 in Sides, Vegetables
Prep Time 15 Minutes
Cook Time 45 Minutes Servings 8 Difficulty Easy
2 cloves Garlic Chopped
1 whole Sweet Onion, Chopped
1 whole Zuchinni Sliced In 1/4 Inch Sliced
1 whole Crooknecked Squash Sliced
4 whole Medium Red Potatoes Sliced
4 whole Tomatoes (home Grown Is Best) Sliced
1 cup Cream
1 cup Grated Parmesan Cheese
2 sprigs Fresh Basil, Torn
Salt And Pepper
In a medium pan, saute the chopped onion and garlic until soft, about 5 minutes. Once the onion and garlic are soft, place them in the bottom of a 9×13 inch pan. Top with the sliced zucchini, then the yellow crookneck squash, potatoes, and finally the tomato slices. Sprinkle generously with salt and pepper. Place uncovered in a preheated 450 F oven for 25-35 minutes. Test with a fork to make sure the potato slices are tender.
Take the casserole out of the oven and drizzle the cream on top of the veggies. Sprinkle the Parmesan cheese and fresh basil over the top and return to the oven for 15 more minutes. When done, the cream and cheese will bubble and melt. Let the casserole sit for a few minutes before serving. I serve this with any meat main dish, or my favorite is serving it for breakfast with a fried egg on top with toast. It is the best meal when your garden is bursting with fresh veggies.
Friday, October 9, 2009
By special request from Brian, I am posting this as his contribution to the recipe blog:
Mo's Bacon Chocolate Chip Pancake Mix
Like bacon with your pancakes? How about bacon in your pancakes? Mo's Bacon Chocolate Chip Pancake Mix ($14) offers exactly that, mixing tasty buttermilk pancake mix with Vosges Chocolates' delectable Mo Bacon Bar chips. Finally, a good reason to wake up early.
Go here to order yours now!
Everyday Food is to Sara as Cook's Country is to me.
I LOVE this magazine, and I have been getting it from the charter issue.
In fact, I have been getting it for so long, that now I use all of Oct/Nov issues to plan all of my meals for October and November, and so on and so on...This allows me to try new recipes interspersed with old favorites that I forgot about.
Until I burn out, and then we have frozen pizza, and shhh...hamburger helper. I'm so ashamed right now.
But lately I have been on a roll! Every dinner we had this week was from the 2009 Oct/Nov issue, available in stores everywhere.
Last night, we had Baked Manicotti with Meat Sauce.
I even remembered that Cook's usually allows you to prep one step up to 24 hrs ahead, and made the sauce a whole one hour ahead. The sauce was gooood. Not so lean, but so good, Patrick wants to use this sauce on other pastas. Could be the highly addictive chemical additives found in pepperoni combined with the naptime inducing effects of pasta have created an unstoppable force.
My 12 year old assembled the cheese filling. I would recommend a softer, milder provolone. She complained a lot about the stinkiness of my provolone.
There are pictures of this, I will attempt to upload them, but I apologize for my technical inadequacies in advance.
Baked Manicotti with Meat Sauce
You will need 16 no-boil lasagna noodles. The test kitchen’s preferred brand, Barilla, comes 16 to a box, but other brands contain only 12. It is important to let the dish cool for 15 minutes after baking.
serves 6 to 8
1 onion, chopped
6 ounces sliced deli pepperoni
1 pound 85 percent lean ground beef
1 tablespoon tomato paste
5 garlic cloves , minced
1/4 teaspoon red pepper flakes
2 (28-ounce) cans crushed tomatoes
Salt and pepper
3 cups ricotta cheese
2 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded provolone cheese
1 large egg , lightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup finely chopped fresh basil
16 no-boil lasagna noodles (see note)
1. GRIND MEAT Adjust oven rack to upper-middle position and heat oven to 375 degrees. Pulse onion and pepperoni in food processor until coarsely ground. Add beef and pulse until thoroughly combined.
2. MAKE SAUCE Transfer beef mixture to large saucepan and cook over medium heat, breaking up mixture with wooden spoon, until no longer pink, about 5 minutes. Using slotted spoon, transfer 1 cup beef mixture to paper towel-lined plate and reserve. Add tomato paste, garlic, and pepper flakes to pot with remaining meat mixture and cook until fragrant, about 1 minute. Stir in tomatoes and simmer until sauce is slightly thickened, about 20 minutes. Season with salt and pepper. (At this point, sauce can be refrigerated in airtight container for 3 days.)
3. PREPARE FILLING Combine ricotta, 2 cups mozzarella, 1 cup provolone, egg, salt, pepper, basil, and reserved meat mixture in large bowl. Pour 2 quarts boiling water into 13- by 9-inch baking dish. Soak noodles until pliable, about 5 minutes. Drain noodles on kitchen towel. Pour off water and dry baking dish.
4. ASSEMBLE DISH Spread half of meat sauce over bottom of baking dish. Following photos below, top each soaked noodle with ¼ cup cheese filling, roll, and arrange, seam-side down, over sauce in baking dish. Spread remaining sauce over manicotti. Cover with foil and bake until bubbling around edges, about 40 minutes. Remove foil and sprinkle with remaining mozzarella and provolone. Bake until cheese is melted, about 5 minutes. Let cool 15 minutes. Serve.
STEP BY STEP: Thinking Outside the Tube
1. Soak the no-boil lasagna noodles briefly in hot water. With the short side facing you, spread the filling across the bottom of each and roll into a tube.
2. Arrange the rolled manicotti, seam-side down, over the sauce in the baking dish.
Tuesday, October 6, 2009
This is one of the tastiest soups ever. The recipe comes from my aunt Mary Dooley, who once told me that if you like to cook, you have to like to eat. So true. Kids love it, especially when you substitute some macaroni or little pasta for some of the beans!! I'm not a big bean person myself and can never bring myself to use 4 cans.
1 lb. Italian sausage
10 large garlic cloves
20 oz. spinach, (2 10 oz. bags)(or frozen)
4 cans white beans (cannelini or Great Northern)
3 cans chicken broth
2 plum tomatoes, diced
1/2 c. grated parmesan cheese
salt and pepper, to taste
red pepper flakes (pass at table if desired)
Brown sausage in bite size chunks, first removing casing if link-style. Drain on paper towel. Wash spinach well and dry; chop into 2 inch pieces. In a large soup pot, saute garlic in olive oil until softened. Add spinach and cover. Cook, stirring occasionally until wilted. Drain and rinse beans. Add to pot, along with chicken broth. Bring to gentle boil. (This is where I throw in some pasta and extra water). Cook 10-15 min. Add parmesan and sausage and heat through. Add tomatoes, salt and pepper and serve immediately. Serve with crusty bread and extra parmesan cheese! Serves 8
photo credit: eatshowandtell.com
Tuesday, September 29, 2009
Ok, so I'm a little late for Soup Week, but we are actually having our first soup weather, and I made this last week so it should qualify! It's kind of a combo of a Burch family recipe (from Aunt Cathy via one of Darrell's newsletters I think) and a Williams-Sonoma recipe.
6 cloves garlic, minced
1 onion, chopped
2 small tomatoes, diced (or 1 can diced)
1 jalapeno, seeded, and finely choopped
2 Tblsp. olive oil
1 chicken breast
2 cans chicken broth
2 Tblsp. oregano
1 Tblsp. chili powder
1/2 tsp. cumin
1 cup water
tortilla chips, sour cream, avocado, grated cheese, cilantro
Saute first four ingredients in olive oil until tender. Add remaining ingredients. Boil for 1 hour. Remove chicken from bone and cut up into bite-size pieces. To serve, put broke up tortilla chips on bottom of individual servings. Top with cilantro, grated cheese, sour cream and avocado.
I've also made this with leftover turkey or chicken bones... cover with water and boil for a while to get your own broth. Good way to eke another meal out of a roast chicken/turkey.
photo credit: williams-sonoma.com
Friday, September 25, 2009
Tuesday, September 22, 2009
Step 2: using your wedding ring, position your finger like so:
Step 3: grab hold of the bottle cap by wrapping your fingers over the top of the bottle.....like so.....
Step 4: push upwards with your knuckles while firmly gripping the bottle cap between your ring and your ring finger....don't be a pansy, it hurts a little, but if you do it 4-5 times per night, your fingers gets used to it....or it gets numb from too much alcohol, but either way, it feels fine.....like so....
Step 5: throw the bottle cap into a jar for your wife's arts and crafts project that you have no idea what she is using them for, yet you will probably think it is really creative and cool when she is done. and then enjoy a nice drink of ice cold beer. feel free to shave as well, i just didn't think it was necessary for this posting.......like so......
Step 6: go sit on the couch and think about how you should really finish the book you have been reading for the past 3 months......and then, after 15 seconds of thought, pick up the remote and turn on sportscenter.....nothing could possibly happen in sports on a tuesday night, but who knows, maybe there are some good highlights that you missed the last 3 times you watched sportscenter since last night.
Thursday, September 10, 2009
I know it's strange that all I ever post on here is pasta dishes, but I guess we eat a lot of pasta. At least the kids love it. This is a great summer one, and it goes so well with any grilled meat - chicken, steak, ribs, whatevah. Once again, credit to Everyday Food.
* 1 cup (4 ounces) elbow macaroni
* 1/4 cup light mayonnaise
* 1/4 cup reduced-fat sour cream
* 1/2 cucumber, peeled, seeded, and finely chopped
* 1 celery stalk, finely chopped
* 1/4 cup chopped fresh dill
* 2 tablespoons fresh lemon juice (from 1 lemon)
* Coarse salt and ground pepper
1. In a large pot of boiling salted water, cook elbow macaroni according to package instructions. Meanwhile, in a medium bowl, combine mayonnaise, sour cream, cucumber, celery, dill, and lemon juice. Drain pasta, and rinse with cold water; add to bowl with mayonnaise mixture. Season with salt and pepper; toss to combine. Serve, or refrigerate, covered, up to 1 day.
Friday, August 28, 2009
1 rotisserie chicken, skin removed, meat shredded
6 scallions, thinly sliced
Coarse salt and ground pepper
1 can (15 ounces) pumpkin puree
4 cloves garlic, peeled
1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
1 teaspoon chili powder
1 1/2 cups grated sharp white cheddar cheese (6 ounces)
1. Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
2. In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
3. Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish. (hint: If your tortillas are cold or a little dry, just heat them up in the microwave and they will be soft and pliable.)
4. Pour remaining sauce on top; sprinkle with cheese. If using pepitas, sprinkle on top. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.
Friday, August 21, 2009
Thursday, August 20, 2009
We had this for dinner last night - another great recipe from Everyday Food. It's really easy and good. I served it with rice and gravy(made from the pan drippings) and a green salad (the picture is not mine!). If it's still too hot to use the oven, you can do these on the grill, cooked indirectly.
1 cup fresh flat-leaf parsley leaves, chopped
1/4 cup plain dried breadcrumbs
1/4 cup grated Parmesan cheese
Grated (about 1 tablespoon) zest of 1 lemon
Coarse salt and ground pepper
4 (about 3 pounds) bone-in chicken breast halves
Preheat oven to 450 degrees. In a small bowl, combine parsley, breadcrumbs, Parmesan, and zest. Season with 1/4 teaspoon each salt and pepper.
Divide parsley mixture evenly into four mounds. Carefully loosen chicken skin with fingers; tuck parsley mixture under skin. Season with salt and pepper. Place in a 9-by-13-inch roasting pan.
Bake until skin is crispy, chicken is cooked through, and an instant-read thermometer inserted in the thickest part of the meat (avoiding bone) registers 165 degrees, about 30 minutes.
Thursday, August 13, 2009
Tuesday, August 11, 2009
Monday, August 10, 2009
2 cups all-purpose flour, 1/2 cup Dutch-processed cocoa powder (Droste brand is pretty easy to find), 1 tsp. baking soda, 1/2 tsp. salt, 1 cup packed lt. brown sugar, 8 Tbl. unsalted butter-softened but still cool, 1 large egg-room temp., 1 tsp. vanilla extract, 1 cup buttermilk
12 Tbl. unsalted butter-softened but cool, 1 1/4 cups confectioner's sugar, 1 1/2 tsp. vanilla extract, 1/8 tsp. salt, 2 1/2 cups marshmallow fluff
1.For the cakes: Adjust oven racks to upper and lower-middle positions and heat to 350 degrees. Line two large baking sheets w/ parchment. Whisk flour, cocoa, baking soda, and salt in medium bowl.
2.With electric mixer on med., beat sugar and butter until fluffy(few minutes). Beat in egg, scrape down bowl, and add vanilla.Reduce speed to low and beat in 1/3 of flour mixture, then half of buttermilk. Repeat with half of the remaining flour mixture, then the rest of the buttermilk, and finally the rest of the flour mix. Use a spatula to give batter final stir.
3.Using a 1/4-cup measure, scoop 6 mounds onto each sheet, spacing 3 inches apart. Baked until the cakes spring back when touched, 15-18 minutes. Switch and rotate pans half-way through baking. Cool completely-atleast an hour!
4.For the Filling: With mixer on med. speed, beat butter and sugar until fluffy. Beat in vanilla and salt. Beat in marshmallow creme until incorporated, about 2 minutes. Refrigerate filling for atleast 30 minutes!!(You can't skip this-believe me, I tried!)
5. Dollop 1/4 cup filling on flat side of 6 cakes. Top with flat side of 6 remaining cakes. Enjoy!! You will need a strong cup of coffee to counteract the sweet richness of these cakes!
I made slightly smaller ones for the kids, and though they all took a whole one, I don't think any of them finished one! But that was quite alright because we enjoyed the rest the next day. I think they might have even been better the next day!