Shrimp Stir-Fry

On a roll with quick, easy and tasty dinners. I might never make a recipe that requires more then a one pan preparation for quite a while.

I do think this dish needed more pop (we are chili sauce converts) so I added a tablespoon of Thai-style Sweet Chili Sauce to the recipe. If you have someone who doesn't like the heat just omit it. I served this over fried rice.

Stir-Fried Shrimp for Two
Adapted from Cooks Illustrated, April 2007

Ingredients
* 1/2 pound extra-large shrimp (21 to 25 count), peeled and deveined
* 1 1/2 teaspoons dry sherry
* 1 teaspoon soy sauce
* 2 scallions , white and light green parts, minced, plus scallion greens, sliced thin and reserved
* 1 medium clove garlic , minced or pressed with garlic press (about 1 teaspoon)
* 1/4 inch piece fresh ginger , peeled and minced (about 1 teaspoon)

* 1 teaspoon peanut oil or vegetable oil, plus an additional 1 tablespoon
* 1/4 cup water
* 1 teaspoon toasted sesame oil
* 1 teaspoon oyster sauce
* 1/8 teaspoon granulated sugar
* 1 tablespoon Thai-style chili sauce
* 1/2 teaspoon cornstarch

Instructions

1. Toss shrimp with sherry and soy sauce in medium bowl; set aside to marinate 10 minutes. Combine minced scallion, garlic, and ginger, and 1 teaspoon vegetable oil in small bowl; set aside. Stir together water, sesame oil, oyster sauce, sugar, and cornstarch in small bowl or measuring cup; set aside.
2. Heat remaining 1 tablespoon oil in 10-inch nonstick skillet over high heat until shimmering Add shrimp and cook, stirring every 10 seconds, until just opaque, about 1 minute. Push shrimp to sides of skillet, clearing a spot in center of pan. Add remaining scallion mixture to clearing and mash with spoon; cook until fragrant, 10 to 15 seconds, then stir mixture into shrimp. Remix water mixture and stir into skillet; cook until sauce has thickened, 30 to 45 seconds. Transfer to serving plate, sprinkle with reserved scallion greens, and serve.

Still shopping?

Another quick and easy meal for all you shoppers that have spent too much money and time in the stores.

Chicken cutlets came to my rescue again last night when I made this very flavorful sauce and a sweet Corn Orzo Risotto.

I had no recipe in mind, got my inspiration from a rarely used bottle of Pernod in my liquor cabinet and decided to use it.



Corn Orzo Risotto
makes 4 servings

* 1/2 cup orzo pasta (or any small soup pasta)
* 1/4 cup finely diced onion
* 1 1/2 cups chicken broth
* Olive Oil
* small can sweet corn (drained) or 1 cup frozen
* black pepper

Heat olive oil in sauce pan and saute onions until tranluscent. Add orzo and stir to coat in oil. When the orzo starts to brown slightly add chicken broth, reduce heat to simmer, cover and cook for 10 minutes. Add corn, stir, adjust moisture and grind the pepper to taste.
Mixture should be wet but not soupy.



Chicken Cutlets with Pernod Cream Sauce
serves 2-3

* 6 thin chicken cutlets, pounded thin
* flour
* salt & pepper
* 1 tablespoon olive oil
* 1 shallot, minced
* 1/2 cup Pernod, Sambucca or fresh tarragon
* 1/2 cup chicken broth
* 2/3 cup heavy cream

Heat oil in a non-stick frying pan. Season both sides of chicken with salt & pepper and dredge in flour. When oil is hot, add chicken and saute on both sides. Remove to platter.

Add shallots and saute until soft. Add Pernod and simmer until almost all evaporated. Add chicken broth and simmer until that is almost evaporated. Add cream, adjust seasonings and add cutlets back to pan, coat in sauce and serve on a platter spooning any additional sauce over chicken. Sprinkle with chopped parsley.

Review: This was excellent. The Nudge even loved the orzo. This sauce is going into my rotation of quick cutlet meals. Even good enough for a dinner party. They will happy with the unique taste the Pernod gives the sauce. Unlike anything you probably have ever had.

Pasta with Asparagus, Prosciutto and a Balsamic Glaze

Continuing with my food rescue recipes, tonight's feature presentation is a unique list of ingredients that not many would put together. If you want a quick healthy pasta to carry you through shopping for all those after-Christmas sales, try this dish.

Asparagus, balsamic glaze, lemon juice, onions, red pepper flakes and Romano cheese. I added the prosciutto.

It fits the requirements. Easy to prepare and quick to cook. I takes longer to make the glaze and boil the water then to make this dish. Luckily, I always have a balsamic glaze in my pantry, so all I need to do is chop and drop.

I imagine if you did not want to make a trip to the store (I am avoiding the stores myself, right now), you could use artichoke hearts.

For virtually the rest of the year, I choose recipes from Cooks Illustrated. All had to be quick and easy, but they also had to be for two (I need no lunches).

Campanelli with Asparagus, Basil, and Balsamic Glaze
Adapted from Cooks Illustrated, March 1, 2003
Serves 2.

Why this recipe works:

Well aware that most vegetarian pasta recipes feature a flavorless, boring pile of starch, randomly studded with bland vegetables and topped with a mound of low-quality grated cheese, we set out to develop a vegetarian pasta recipe with big and intense flavors that would also be easy to make. The keys to our best vegetarian pasta recipe turned out to be sautéing asparagus and other vegetables to deepen their flavors and using restraint with a balance of salty, sweet, and sour ingredients in order to let the asparagus flavor shine.

Campanelli is a frilly trumpet-shaped pasta. If you cannot find it, fusilli works well. Take care not to over reduce the vinegar, or it will become bitter.

Ingredients
* 1 tablespoon table salt (for pasta water)
* 1/2 teaspoon table salt
* 2 cups dried campanelli
* 2/3 cup balsamic vinegar
* 3 tablespoons extra-virgin olive oil
* 1/2 pound asparagus, bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than 1/2-inch in diameter and cut into 1-inch lengths
* 1/2 medium red onion , halved and sliced 1/8-inch thick (about 1 1/2 cups)
* 1/2 teaspoon ground black pepper
* 1/8 teaspoon red pepper flakes
* 1/4cup chopped fresh basil
* 2 teaspoons lemon juice
* 1/2 cup shaved Pecorino Romano

Instructions
1. Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.
2. Just before putting pasta in boiling water, bring balsamic vinegar to boil in 8-inch skillet over medium-high heat; reduce heat to medium and simmer slowly until syrupy and reduced to 1/4 cup, 15 to 20 minutes.
3. While pasta is cooking and balsamic is reducing, heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus, onion, black pepper, pepper flakes, and remaining 1/2 teaspoon salt and stir to combine; cook, without stirring, until asparagus begins to brown, about 1 minute, then stir and continue to cook, stirring occasionally, until asparagus is tender-crisp, about 4 minutes longer. Add asparagus mixture, basil, lemon juice, 1/2 cup Pecorino, and remaining 3 tablespoons oil to pasta in stockpot; toss to combine. Serve immediately, drizzling 1 to 2 teaspoons balsamic glaze over individual servings and passing remaining 1/2 cup Pecorino separately.

Review: If you are looking for a light but very flavorful pasta dish, this is the one for you. A great dish after all those holiday goodies.

Merry Christmas to all, and to all, a good night!!!

I am heading off to New Hampshire tomorrow. We thought the traffic through Connecticut on Christmas morning would be quiet and doable.

I have a strange feeling that this is the year many, many travelers will get smart and we will find lots of company on the Thruway, where foot by foot we roll the length of Connecticut, until we just throw our arms up in surrender. The trip takes 5 hours on a good day.

We have planned on being in the car, coffee Bubba in hand, sandwiches in tow and Christmas music playing by 8AM. Any later then that would be testing the gods of fate.

Kitchen is closed, bags are packed and tonight The Nudge is treating me to a reservation for dinner (but only after the Giants/Jets game of course).

So, my dear friends, since I will not turn this computer back on until Tuesday evening, I would like to wish everyone a Happy, Merry and safe Christmas celebration. Whether you open your presents on Christmas Eve and catch a movie on Christmas Day or your dinner is on Sunday, remember to give thanks that you are able to have this celebration and remember to keep that feeling in your heart on every day of every year.

See you next week.

The Happy Dance

It's funny how when Christmas falls on a Sunday you loose track of the amount of days till.

Case, in point....all week I thought it was one day less till Christmas and when you are timing baked, prepared foods and digital projects to be made as close to the actual day (the food for freshness) you make sure you wake up knowing what day it is. I had to stop myself from being so organized and my goodies being done too far in advance. Yes, I am hopelessly organized that way.

I thought today was Saturday and only had one day to wrap my gifts, I was doing the Snoopy dance when I realized I have TWO days. Then I danced some more because that meant a day off. Whoo Hoo!!

So, what does a newly addicted baker do on her day off?

You got it. Make a Pear, Apple and Cranberry Tart.
After sampling tons of cheesecake I thought this would be a nice change for dessert tonight (plus, I still have 3 cups of fresh cranberries).

I am so happy with my effort. My kitchen smells like a Christmas cookie factory and if this works out I will be testing versions to make it sugar-free and low carb, perfect for many people looking for delicious healthy desserts.
You will love this recipe. A press-in crust, no fail filling and a topping tested by the best test kitchen staff ever.



Looks good so far, huh? The Nudge thought it was too pretty to cover with the streusel, but I promised the next one will have a custard filling instead.

This recipe is my own but you need to know I got my inspiration from Jacques Pepin, Martha Stewart and Ina Garten. I took three things I learned from these food icons and incorporated them into this tart.

The Nudge always wants to know why I watch all these cooking shows when I know lots.

This tart is why.... I live by the code of learning something new everyday and I always manage to find something in these shows I never knew before and I store it away in this weird foodie mind of mine.



Pear, Apple and Cranberry Tart with Streusel Topping
Makes 1 (9") tart

Streusel:
* 1/2 cup AP flour
* 1/2 teaspoon cinnamon
* 1/8 teaspoon freshly grated nutmeg
* 4 tablespoons melted butter
* 1/4 teaspoon salt
* 1/2 cup packed light brown sugar

Filling:
* 2 firm Bosc pears, peeled, cored and sliced crosswise into 1/4" slices
* 4 apple slices, cut into 1/4" slices, then cut to fit space
* 12 fresh cranberries

Crust:
* 3/4 cup flour
* 1/4 teaspoon baking powder
* 1/2 cup lard + butter
* 1 teaspoon sugar
* 2 tablespoons buttermilk

1. Dump all the ingredients for the crust into a food processor (or hand mixer) and pulse until a ball starts to form. Remove the dough and with the help of plastic wrap, press the dough into a 9" tart pan and up the sides.

2. Cut the fruit into slices and arrange over the dough (you can also fan them longways like the hands of a clock, alternating pear and apple slices).
Drop cranberries into any empty spaces or here and there. You won't see the fruit once the streusel is placed on top.

3. In a bowl, mix the streusel ingredients and sprinkle on top.

4. Bake at 325F for 30 minutes, then up the oven to 350 for another 20 minutes.
Remove tart and cool.

Review: I would use less struesel next time and reduce the oven time at 350F to 20 minutes (I revised the recipe above to reflect this review). I also would have liked more cranberries. That would be up to you. A thumbs up.

Chicken Again??? You betcha

I know I have made this dish, and also posted about it, a few times, but at this time of year when we are all running the store-to-store marathon, we need to be reminded that a great meal can be made, start to finish, in 15 minutes. This week was about the easy.

Resist the urge to grab Micky D's or a pizza and cook for your family.

I have a rotation of chicken cutlet dishes I make all year. Piccata (or Francaise), Marsala, Parmigiana, Murphy (a NJ Shore classic), Nut-Crusted and a quick Cacciatore. All with only a few ingredients, all in one pot. I hope to post about all of these in the new year (I will be updating this blog to be more efficient).

Getting off on a tangent, let's get back to the recipe.

Five ingredients.....chicken cutlets, mushrooms, Marsala wine, chicken broth and flour.

Olive oil, butter, salt & pepper are freebies.

The Nudge insists on angel hair pasta, so I make enough for two small servings.

You know those huge 5lb packages of stuffing mushrooms all the stores sell this time of year?
I buy 2, slice them on an egg slicer and saute them off in a chicken fryer pan.

Divide them into snack zip bags and freeze for nights like this. Straight from the freezer to the pan, could not be easier and mushrooms are one of the top 25 power foods for Diabetics. We all know how important eating good small meals all day is for everyone, not just a Diabetic, and this is perfect.

Use a whole wheat angel hair (they won't know the difference) and dinner is done.

Here's how you do it:

In a pie plate spoon in about 2 tablespoons of flour. Put a pot of water to boil. Salt it well (1 tablespoon per gallon).

Salt both sides of chicken cutlets and dredge in flour. Remove to a plate. In a saucepan melt olive oil and butter. When pan starts to sizzle, place 2-3 cutlets into it (do not crowd the pan) and fry until the edges start to turn white. We are not totally cooking these cutlets, we just want a crust on them.

Turn over and repeat. Remove to clean plate and saute the rest. Cover with foil.

In same pan saute mushrooms (if pan is dry, add more olive oil). Once they are cooked, add the chicken broth (at least 1/3 cup) and simmer, scraping all the bits on the bottom of the pan. add 1/3 cup Marsala wine and simmer for 1 minute. Add cutlets back to pan, cover and cook for 3 minutes on a low simmer.

If the pan becomes too dry just add more broth or water.

Dinner is served!!

Steak with a Mustard Cream Sauce/another 30 minute rescue recipe

We are getting down to the last inning peeps, the nitty-gritty, the brass tacks, the nuts and bolts and finally....last hurrah.

What do you, still have left to do, before the weekend?

I spent my day buying last minute gift ideas, mostly for The Nudge. Since all he wants is golf stuff, I ended up running to his favorite course and "buying" him a few lessons and new shoes (he doesn't read my blog, so no worries here).

I came home to bake 4 cheesecakes in 6" cookie tins.



I love this last minute rush of Christmas cooking and decorating. I am looking forward to traveling next week. I need to get out of this house.

I really wanted to share with you a recipe made with a cut of meat that is still a secret to only the butchers and now to you.

It's called a flap steak. A cross between a skirt and a sirloin, it had to be most tastiest tender cut of meat that is perfect for slicing and serving with a flavorful sauce.

I can't wait to grill this in the summer. I paired this steak with my Mashed Potato/Lima Bean Puree which is really only mashed potatoes mixed with a garlic bean puree instead of cream and only a pat of butter on the top. So so good for you and absolutely delish!!

(this was only half the meat sliced, the other half was squirreled away in the freezer, more than enough for 4 servings)

Pan-Seared Inexpensive Steak with Mustard-Cream Sauce for Two (but serves 4)
Adapted from Cooks Illustrated, April 2007

Ingredients
* 1 tablespoon vegetable oil
* 1 boneless whole flap meat steak or shell sirloin steak (top butt), about 1 pound and 1 1/4 inches thick
* 1 small shallot , minced (about 2 tablespoons)
* 1 1/2 tablespoons dry white wine
* 1/4 cup low-sodium chicken broth
* 3 tablespoons heavy cream
* 1 1/2 tablespoons whole-grain Dijon mustard
* Salt and ground black pepper

Instructions
1. Heat oil in heavy-bottomed 10-inch skillet over medium-high heat until smoking. Meanwhile, season both sides of steak with salt and pepper. Place steak in skillet; cook, without moving steak, until well browned, about 2 minutes. Using tongs, flip steak; reduce heat to medium. Cook until well browned on second side and internal temperature registers 125 degrees on instant-read thermometer for medium-rare (about 5 minutes) or 130 degrees for medium (about 6 minutes).
2. Transfer steak to large plate and tent loosely with foil; let rest until internal temperature registers 130 degrees for medium-rare or 135 degrees for medium, 12 to 15 minutes.
3. While steak is resting, pour off all but 1 tablespoon fat from now-empty skillet. Return skillet to low heat and add shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add wine and increase heat to medium-high; simmer rapidly, scraping up browned bits on pan bottom, until liquid is reduced to glaze, about 30 seconds; add broth and simmer until reduced to 2 tablespoons, about 3 minutes. Add cream and any meat juices; cook until heated through, about 1 minute. Stir in mustard; season to taste with salt and pepper.
4. Using sharp knife, slice steak about 1/4 inch thick against grain on bias. Arrange on platter or on individual plates, and spoon sauce over steak; serve immediately.

Review: Wow, what a steak, even The Nudge said he would eat this every week. You will probably have to go to a butcher for this cut, but I if you can only find a sirloin, try to get one with even marbling in the flesh.
The leftovers are planned for a ooey, gooey, cheesy Steak Sandwich next week.

Buttermilk Onion Pull-Apart Rolls

I should be very unhappy with my new oven. Why?

I CAN NOT STOP BAKING!!

Help me, please....



Getting to the point where I can't even give it away. What am I possibly going to do with eight huge onion rolls?

They do look good, huh?
I thought so, that's why I just had to bake these.

Instead of serving with Smothered Pork Chops (which I did), I will stuff the pork chops with a stuffing made with these rolls. I bet anything stuffed with these rolls would taste great.

Either way, I must repurpose, I must repurpose, I MUST repurpose.
Oh Martha, stop creating wonderful recipes. I can not resist.

The dough is a joy to work with. Light and flaky, would be excellent with a sweet filling.



Buttermilk Onion Pull-Apart Rolls
Adapted from Martha Stewart Living, November 2005
Makes about 1 dozen

Ingredients
* 11 tablespoons unsalted butter (1 3/4 sticks), softened, plus more for bowl, plus 5 tablespoons melted
* 1/4 ounce active dry yeast
* 1 tablespoon sugar
* 2 tablespoons warm water (105 degrees to 110 degrees)
* 3/4 cup buttermilk
* 1 large egg, lightly beaten
* 2 3/4 cups plus 2 tablespoons all-purpose flour, plus more for surface and pin
* 2 teaspoons salt
* 2 pounds sweet onions, such as Rio (1 1/2 pounds cut into 1/4-inch slices, 1/2 pound finely chopped)
* 1/8 teaspoon freshly grated nutmeg

Directions
1. Butter a 9-inch cake pan using 1 tablespoon softened butter. Butter a large bowl; set aside. Stir together yeast, sugar, and water in a small bowl; let mixture stand until foamy, about 5 minutes. Stir until dissolved. Stir in buttermilk and egg.
2. Mix 2 3/4 cups flour and 1 1/2 teaspoons salt in the bowl of an electric mixer fitted with the dough hook. Make a well in center. Pour in buttermilk mixture; mix to combine. Add 6 tablespoons softened butter; mix on medium-high speed until a soft dough forms, about 10 minutes.
3. Scrape dough onto a lightly floured work surface; sprinkle with remaining 2 tablespoons flour. Knead dough until smooth, about 5 minutes. Transfer to buttered bowl. Cover dough with a clean kitchen towel; let rise in a warm place until doubled in bulk, about 1 hour.
4. Melt remaining 4 tablespoons softened butter in a large saucepan over medium-high heat. Add onions; raise heat to high, and cook, stirring often, until soft, about 5 minutes. Reduce heat to medium; cook, stirring, until golden brown, about 30 minutes. Stir in nutmeg. Season with 1/2 teaspoon salt. Let cool.
5. Punch down dough, and turn out onto a lightly floured work surface. With a lightly floured rolling pin, roll dough into a 17-by-10-inch rectangle, and brush with 3 tablespoons melted butter. Spread onions evenly over dough. Starting on 1 long side, roll dough into a log. Press seam to seal. Cut into about 12 slices, about 1 1/4 inches thick each. Arrange slices, cut sides up, in buttered pan, and brush with remaining 2 tablespoons melted butter. Cover loosely with plastic wrap. Let rise in a warm place until doubled in bulk, about 50 minutes.
6. Preheat oven to 375 degrees. Bake rolls until golden brown, about 35 minutes. Immediately invert and unmold rolls onto a wire rack. Serve warm.

Frappuccino Mocha Eggnog Bundt Cake

I had my issues with sugar substitutes.

I decided it was time to find out why.

When I bake a cake or a batch of brownies with it, the end result ends in the round file (trashcan).

Sugar, it seems, is always listed with the "wet" ingredients. If you melt sugar you get a wet syrup, so therefore, when you take the sugar out of a recipe you must replace it with additional moisture or you get hockey pucks (and trust me, you do). Every recipe on the Splenda site will sub half the amount called for and leave real sugar in. I can see that, so I decided to give it a try.

I made a Frappuccino Mocha Eggnog Cake. I am determined to use up that gallon of eggnog I bought.



I think this cake will be requested many, many times. Easy to make (can be made with a spoon and a large bowl) bakes like a dream (and if you over bake, it still stays moist) and tastes truly amazing. The eggnog keeps it moist and tender. If you love coffee you will want to make this.

Frappuccino Mocha Eggnog Cake
makes one Bundt cake or two layers

* Bakers Joy for pan
* 1 3/4 cups all-purpose flour, plus more for pans
* 1 cup Coconut Palm Sugar
* 1 cup Splenda No Calorie
* 3/4 cups good cocoa powder (do not use processed)
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon kosher salt
* 1 cup Eggnog
* 1/2 cup applesauce or vegetable oil
* 2 extra-large eggs or 1/2 cup Egg Beaters, at room temperature
* 1 teaspoon pure vanilla extract
* 1 cup freshly brewed hot coffee
* Frappuccino Icing, recipe follows

Directions

Preheat the oven to 350 degrees F. Spray 1 Bundt cake or two 8-inch x 2-inch round cake pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the eggnog, applesauce or oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 45 minutes for Bundt and 35-40 minutes for layers, until a cake tester comes out clean. Cool in the pan for 30 minutes, then turn out onto a cooling rack and cool completely.

Pour the icing over the top and let it roll down the sides. If making layers: Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Frappuccino Icing
* 2 cups powdered sugar
* 1 tablespoon freeze-dried coffee mixed with 1 tablespoon coffee liquor (like Kahlua)
* 1/4 cup cream

Warm coffee liquor in microwave and dissolve instant coffee. Add cream and then add that to sugar. If too thick add more cream.

Chicken and Dumplings - Southern Style

I am cheating this week and my gnocchi, or dumpling, is a traditional American dumpling.

I had to do a little web research on Southern-style dumplings, you know, the kind they serve in Cracker Barrel's Chicken 'n Dumplings.

In the north (and probably the west also) we make a drop dumpling (I just can't see a chuck wagon traveling with a rolling pin).

As I understand it in the 'ole South, money was short, families large and good meat was for company.
I imagine most of good southern dishes were actually slave recipes handed down and 'round about.

Usually an old, old, about to die chicken was used after her laying days were over. Slow, long stewing was the best way to handle any fibrous older meat, and since it had to go a long way, different ingredients were needed to stretch the meats.

Flour, rice, greens and potatoes were always part of a meal with creative cooks consistently perfecting those handed down techniques.

Necessity is the mother of invention and dumplings were no exception. At their best, minimal ingredients like flour, animal fat, buttermilk, salt and pepper were the base for many stretchers, which changed little over the years except for the addition of baking powder and soda.

I don't know why I picked this week, of all weeks, to try and make this rolled out biscuit-like noodle dumpling but I imagine it has a lot to do with my 'To Do List of 2011' and "time is running out' or I am a glutton for punishment and it is still a week before Christmas (and yes, I am ahead of schedule).

The other reason is I am craving comfort food this week and had leftover roasted chicken in the fridge (leftover being the great inspiration of most dishes this week).

I finally choose a recipe that included schmaltz, which like in matzo balls gives a bland recipe oomph and a silky texture.



Simple to do, if you have ever made biscuits. Rolled out to 1/4" (or thinner) and using a pizza cutter, cut into diamond shapes, 3/4" x 1" pieces (or as best as you can get them).

Dumplings
makes 4 servings

* 1 cup AP flour + more for rolling
* 1/2 cup whole milk
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3 tablespoons schmatlz (or lard or butter)

Melt the schmaltz in warmed milk but do not boil. Whisk dry ingredients, pour liquid in the middle and mix with a spoon until it comes together. Scrap onto a well floured board and knead until you can pat it out without it sticking to your fingers. Roll to a mere 1/4" and cut into diamonds.



Now for the stew.....
Chop 1 large carrot, 1 small parsnip and 1 small sweet onion.
I like to tear the cooked leftover chicken into pieces, cutting is just not rustic enough for this dish.

Saute vegetables in olive oil and butter until just softened. Add a chopped clove of garlic and 1/4 cup flour. Stir until all flour in incorporated. Add 2 cups chicken stock, Italian seasonings, Bell's seasoning (about 1/2 teaspoon of each), salt and pepper and simmer until thickened. Add 1 cup milk and when it simmers, drop in the dumplings, a few at a time. They will cook in the liquid and naturally thicken the sauce. If it gets too thick just add more milk. Check for seasonings, I always find I need more salt with a cream-based sauce.

Once the sauce comes back to a boil, drop in the chicken meat and a handful of frozen peas.

Bring back to a boil and simmer for 2-3 minutes. Serve hot.

I did add some grated Romano cheese because that's what I do with most long cooked dishes to pump up the flavor.

This dumpling stew is very thick and creamy, I certainly understand why most Southern recipes call for using a canned cream of chicken soup, but making a bechamel is just as easy as opening a can and healthier for you. I suggest thickening as much as you would like.



Review: The Nudge said although it was different then what we are used top, it was very good and creamy. Perfect for a cold night. So now I have a Summer Chicken & Dumpling recipe and a Winter Chicken & Dumpling recipe. Neat, huh?

Homemade Christmas Gift - from My Kitchen to Yours

There is always three things my friends and family can count on at Christmas.

A cheesecake, chicken liver mousse and a canned preserve or chutney.

The cheesecake recipe was posted here, the mousse is Ina Garten's recipe for chopped livers but I add a touch of cream to make it a mousse and the third item is the Tomato Relish that everyone flipped over at Thanksgiving.

Although not a preserved item (as in canned), it will store in the fridge for a month.
I am making four jars. I started out with three pints of grape tomatoes, halved. That many will make 4 servings.



I roasted the tomatoes at 350F until they started to bubble on top. Turning down the oven in 50 degree increments every 30 minutes until I got to 200F (about 90 minutes) or until the edges were browned.
You could use very good oil packed sun-dried tomatoes instead of doing them yourself, but I flavor them with an herb salt and you won't get that in a jarred tomato.

Once the tomatoes are done.....



....store them, with the oil, in a container in the fridge until you are ready to make the relish. These will keep for weeks in the fridge.

You can find wired glass jars at Michaels for $1.00 each (sweet!). They hold one cup of goodies.
I will decorate with Christmas ribbon and a bell along with a label telling them what they can use it on and how to make a new batch.

I use mine over fresh mozzarella, roasted fish, sliced steak and roasted vegetables.

To make multiple containers, just double, triple or quadruple. Top with extra olive oil to bring liquid up to 1/2" from the rim.

Tomato Relish
Makes one cup

* 1 cup fresh grape tomatoes, roasted or oil-packed (1/2 cup)
* 2 tablespoons finely diced red onion
* 1 tablespoon caper, rinsed and drained
* 1/4 cup olive oil (I use the oil the tomatoes were packed in)
* 2 tablespoons white Balsamic vinegar
* 1 teaspoon minced garlic

Chop tomatoes and mix with all other ingredients. Best if made a few days in advance so all the flavors can infuse.

Char Siu Stuffed Bao Buns - Daring Cooks Challenge December 2011

This dim sum bun is perhaps the most well known outside of China. People who are not even familiar with the term or concept of 'dim sum' know "pork buns."

Our Daring Cooks’ December 2012 hostess is Sara from Belly Rumbles!
Sara chose awesome Char Sui Bao as our challenge, where we made the buns, Char Sui, and filling from scratch – delicious!

I immediately opened my Chinese Kitchen cookbook by Eileen Yin-Fei Lo. She provided two wonderful recipes for a pork filling and I chose the BBQ style pork. I also used pork rib meat and my trusty slow cooker.

I have been wanting to make these buns, buying a wok and bamboo steamer just to make dim sum, so this was a good challenge for me. Having this challenge was the little kick in the butt.

I made a few mistakes and learned a few important things....

1. Read the recipes three, four times, then read them again. Lots of steps and you need to plan ahead.
2. Use a pork tenderloin or loin to make the BBQ'd pork. I used country style ribs and thought they would shred nicely, they shredded too much so I had to process them into a baby food consistency. If I did this again I would buy an order of BBQ'd pork from my local take-out joint.
3. I had problems with stuffing them. The dough was a dream to work with but I think because of time, I would use the steam dough instead of the bake dough. Took me all day to make these.



Barbecued Pork (Char Siu Pork)
(adapted from The Chinese Kitchen by Eileen Yin-Fei Lo)

* 4 1/2 pounds lean boneless pork loin
* 3 tablespoons dark soy sauce
* 3 tablespoons soy sauce
* 1/2 cup honey
* 1/2 tsp salt
* 3 tablespoons oyster sauce
* 2 tablespoons Mei Kuei Lu Chiew or gin
* 3 tablespoons hoisin sauce
* 1/8 tsp ground white pepper
* 1 1/2 ounces miso paste
* 1 teaspoon 5-spice powder

1. Cut the pork into slices about 1/2″ to 1″ thick.
Prick all over both sides with a fork.
2. Line a roasting pan with foil. Place the pork in a single layer in the bottom of the pan.
In a small bowl, whisk together all remaining ingredients and pour over the meat. Cover with plastic wrap and let marinate 2 to 4 hours.
3. Heat the oven to 450 F. Place the roasting pan on a rack in the middle and roast for about 25 minutes. Turn the meat over and baste every 5 to 6 minutes. If the sauce dries out, add some boiling water to the pan. Some of the sauce may burn in the pan, but the meat should be fine. Check for doneness by removing one piece of pork and slicing in the middle to see if it is cooked through.
4. Remove from the pan to cool.

Baked Pork Bun Filling(Guk Char Siu Bau)
Makes 12 buns

Sauce:
* 1 tbsp oyster sauce
* 1 1/2 tsp soy sauce
* 2 tsp ketchup
* 2 tsp sugar
* pinch white pepper
* 2 tsp corn starch
* 1/4 cup chicken stock

Filling:
* 1 tbsp vegetable oil
* 1/2 cup diced onion
* 3/4 cup char siu pork, cut into 1/4″ pieces
* 2 tsp Chinese rice wine
* 1/2 tsp sesame oil

Dough:
* 1 package dry yeast
* 1/3 cup sugar
* 1/2 cup hot water (115°)
* 2 cups high-gluten bread flour
* 1/2 egg, beaten
* 5 tablespoons lard or vegetable shortening

Method:
1. In a large mixing bowl, dissolve the yeast and sugar in the water. Place the bowl in a warm place to allow the yeast to activate, about 30-60 minutes. A brownish foam will have formed on top.
2. Add the flour, egg and lard/shortening and stir continuously with your hand until a dough mass begins to form.
3. Begin to gather the dough in the bowl, and when the mixture becomes cohesive, turn it out onto a lightly floured surface for kneading.
4. Knead the dough for about 15 minutes, picking it up with a scraper and sprinkling the surface with more flour if it begins to stick.
5. When the dough is smooth and elastic, place it in a large mixing bowl and cover with a lightly dampened towel. Allow the dough to rise in a warm place until it has tripled in size, about 2-3 hours.

To make the filling:
1. Heat the vegetable oil on high in a large saucepan and spread to coat the pan thinly. Add the onion, lower heat to medium, and cook for about 5 minutes until the onion is light brown. Add the pork and cook for about 3 minutes. Add the rice wine and mix well. Stir the sauce, pour into the pan, and cook for about 2 minutes, or until the sauce thickens. Remove from heat, and stir in sesame oil. Set aside, cool to room temperature, and refrigerate until needed.

To assemble:
Roll the dough into a cylinder about 12″ long and cut into 12 equal pieces. Keeping the unused dough covered with a damp cloth, work with one piece at a time. Flatten slightly, spoon about 1 1/2 tbsp into the middle, and pinch the dough together to enclose the filling. Set onto a small square of wax paper, and repeat with remaining dough.
Arrange the buns so they have room to expand (leave at least 1 1/2″ between them).

Place all of the completed buns on a cookie sheet at least 2 inches apart to allow for expansion. Put the buns in a warm place to allow to rise for another 1 hour.
Preheat the oven to 350°. Using a spray bottle, spray each bun lightly with warm water and then brush each with beaten egg.
Bake for 20-25 minutes, turning the pan around halfway through baking to promote even browning. When the buns are golden brown, remove them from the oven and serve immediately.

The buns can be frozen after baking. To reheat, defrost and bring to room temperature. Cover with foil and place in a 350° oven for 10 15 minutes or until hot.

Porkbraten

The only beef we eat in this house is steaks or hamburger meat. Every once in a blue moon I get a chance to buy skirt steaks and the occasional veal.

Reason? Most cuts of meat are too large for two. I am dying to make a BBQ'd brisket and when I do buy mine I will ask the butcher to grind half of it.

With a freezer full of loin of pork, and a hankering for a sauerbraten, I decided to use a pork loin instead of the traditional beef roast. Pretty sure I had a one-of-a-kind idea I went researching the Internet and found I was so wrong. While I was slightly disappointed at not being in the forefront I was content in knowing it could be done successfully and easily.

Pork required only an overnight marinade while the beef needed three days. I also found that if the marinade ratio was off, the beef turned out slightly mushy, where I know the pork will not. Armed with that information, I had to settle on a marinade good for pork. That meant I could use a more vinegar to sugar ration (great for Diabetics).

I also wanted to use my baby slow cooker (remember this loin was all of 1 1/4 pounds).

Pork Sauerbraten
serves 4

* 2 pound pork loin
* 1 medium onion, sliced
* 1 cup apple cider vinegar
* 1/2 cup red wine vinegar
* 1 cup brown sugar
* 2 teaspoons salt
* 1 teaspoon ground ginger
* enough chicken stock to bring liquid 3/4 the way up the side of meat.
* handful of gingersnaps, crumbled


Mix first 7 ingredients in a bag and marinade overnight. Drain meat from marinade and dub dry. In a saucepan, heat a teaspoon of oil till it shimmers and brown the loin on all sides, about 4 minutes a side.

Pour marinade over cooked meat to deglaze the pan and spoon everything into a small crock pot. Pour enough chicken stock to bring the liquid level to at least half way up the sides of the meat. Cover, set on low for 8 hours and walk away.

Remove meat from crock pot and throw handfuls of crushed gingersnaps into the sauce and whisk until you get the thickness you desire.

Review: Although I checked on the pork every hour and took it's temperature, I have to admit pork loin does not do well in a slow cooker. It doesn't have enough fat content to keep it moist. I probably should have used a butt or shoulder cut and braised it in a low oven with the liquid coming only half the way up the meat. Overall, the flavor was wonderful and I would do this again.

Eggnog Cheesecake/I passed my final exam!!

The reviews are in. Test #2 was a success. I added nutmeg, cinnamon and a pinch of allspice as well as doubling the eggnog and eliminating the sour aspect I usually include in my regular cheesecake. I find that a filling of all cream cheese is just too much and depending on the flavors (berries, spices or purees) I will add sour cream, pureed cottage cheese or ricotta.

By taking out the sour aspect and doubling the eggnog you can actually taste the eggnog.

I traditionally make a 9" cheesecake but this year I am feeding 11 people and that calls for a 12".

Eggnog-Cranberry Cheesecake
Makes 12 servings

Cranberry Sauce:
* 1 cup sugar (can use sub here)
* 1 cup orange juice (no pulp)
* 2 tablespoons cornstarch
* 1 1/2 cups cranberries, fresh or frozen

Crust:
* 2 packages Honey Graham crackers
* 1/2 teaspoon cinnamon
* 2 tablespoons granulated sugar (do not use sub here)
* 2 tablespoons agave nectar
* 3 tablespoons butter

Filling:
* 4 bricks of cream cheese ( 2 regular, 1 fat-free, 1 low-fat), room temp
* 2 cups eggnog (I used Southern Comfort brand which was tested to be #1 store bought brand)
* 1 cup sugar substitute
* 2 tablespoons flour
* 1 teaspoon salt
* 4 eggs, lightly beaten
* 1 tablespoon pure vanilla extract
* 1/2 teaspoon cinnamon
* 1/4 teaspoon freshly grated nutmeg
* 1/8 teaspoon allspice

1. In a large saucepan, combine sugar and cornstarch. Stir in OJ until smooth. Add cranberries and bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat and cool.

2. Place graham crackers in processor and pulverize. Add cinnamon and sugar and pulse to combine. Add butter and agave and pulse until it starts to stick together.
Pat mixture into bottom of a springform pan that has been lined with parchment paper and about 1" up the side. Use a glass dipped in flour to press the crumbs, but do not press too hard.

3. Bake in a 300F oven for 11 minutes. Remove and cool thoroughly.

4. In a stand mixer or with a hand mixer, mix cream cheese with eggnog and add flour, spices and sugar sub. Blend until completely smooth. Taste for sweetness and overall flavor. Make any adjustments before adding the eggs. If everything is to your liking, blend in the eggs until just combined. We do not want to add any air to the mixture.

5. Pour into cooled pan, place on a baking sheet and bake at 300F for 60-70 minutes or until when you shake the pan, the center just shakes slightly. Shut off oven and leave door ajar (place a kitchen towel or wooden spoon in door) and let it rest for 1 hour.

6. Refrigerate at least 5-6 hours, overnight being the best. Remove from cooler when you sit down to eat. I use unflavored floss to cut my cakes but you could use a cheese wire or warmed slicing knife (a thin bladed knife works best) rewarmed in a glass of hot water and cleaned with a towel each time you slice.

I like to travel with the cake in the springform pan, but if you are going to present it for Christmas dinner, run a knife around the side and place the cake on a stable can. Open the spring and let the side fall down, leaving the cake on the can. Run a warmed icing spatula under the parchment paper and slide it onto your serving platter. Pour the sauce into the middle of the cake or serve it on the side so each guest can pour their own.

Sit down to rave reviews. This is a cheesecake you will get asked to make over and over.

Cranberry Eggnog Cheesecake/Let the testing begin

Today I officially started testing my Christmas cheesecake flavor this year. Well, someone has to do it. I am getting so famous for these little darlings that when The Nudge's office-mate heard my voice mail about taste testing a small sample one tonight, he asked if there was more then one.....lol

I actually planned on giving Fred one to test for me. He brought last year's Mint Chocolate Chip Cheesecake I gave him to his family on Christmas and they all raved about it.

Sometimes it is nice to hear raving reviews from people you don't know.

This year, after much contemplating, I settled on a Eggnog Cheesecake with a Cranberry-Orange Sauce.

I will probably make three tests before baking the final batch.

Problem is the eggnog flavoring. Do I make my own? Do I buy a carton? or, do I buy a liquor infused Kentucky Eggnog drink?

This was a Kentucky Bourbon Infused Eggnog.
Test #2 is a Southern Comfort Non-Alcoholic Eggnog.

Tomorrow I will have the results of the final test and the finished recipe to go with the review.

I am secretly hoping test #2 is a success, I really do not want the extra work of making my own eggnog.

Review: The consensus of the testing was in agreement that there was not enough eggnog flavor, the sauce was excellent as is but Fred wished for a thicker crust. I think test #2 will be successful.

Chicken, Prosciutto and Onion Calzones

Lately I am all about the leftover. Tonight is no difference. Leftover roasted chicken will be torn into bite-sized pieces, combined with slivers of prosciutto, caramelized onions and lots of mozzarella cheese, then stuffed into a light but crusty pizza dough. Marinara sauce on the side, of course.

I bake my calzones but I have had them deep fried and as with anything fried......well, you know.

I know I have blogged about this before but I have memories of this little pizza parlour that made the best calzones around. They were stuffed with cubes of meatballs, and chunks of hot Italian sausage with tons of fresh mozzarella and just a spoon of ricotta and then plunged into a deep fryer until crispy, crusty, golden brown. Not too big, these were the perfect size. This was not a good heatover leftover, you needed to eat them right then and there.

I would always burn my mouth because I have no patience and the smell would drive me crazy.

I think my version of baked calzones is pretty darned good and perfect for a weekend night. I only make what we can eat, right then and there.

Make the dough and let it rise. I add 1/4 cup white wine to my dough because the alcohol will burn off and make a crispier crust. I will measure out 4 large roll-sized balls and freeze the rest. Place the shaped balls into the fridge if you are making these early in the day. The cold air stops them from rising. The dough can be made a day ahead, placed in a bag in the fridge and then brought back to room temp to work with.

About 2 hours before eating, take the dough out of the fridge, and roll to 1/4" thickness. Take a portion of your stuffing and place it in the middle of the rolled out dough. Pull one side over the other and braid the edges. Brush with egg wash and sprinkle sea salt on top.
Let them rest and rise again about 20 minutes while you preheat the oven to 450F.



Bake until golden brown, about 20-25 minutes.



Pizza Dough
* 1 package active dry or fresh yeast
* 1 teaspoon honey
* 1 cup warm water, 105 to 115 degrees F
* 3 cups all-purpose flour (I used 3/4 cup quinoa flour, 3/4 cup white whole wheat and the remainder AP flour)
* 1/4 cup white wine
* 1 teaspoon kosher salt
* 1 tablespoons extra-virgin olive oil, plus additional for brushing

In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.

In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, the wine and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).

Divide the dough in half, and cut each half into 4 balls. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

I am going to give you a tip (and it is a really good one): When you make the stuffing for calzones (or any bread stuffing) add a few tablespoons of flour to the mixture. It makes a sauce out of the liquids exuded from the ingredients, just like in a pie. The dough stays crisp and the filling stays moist. Nothing worse then cutting open a calzone and all this flavorless liquid spills out......Yuck



Review: These were excellent and very filling. We both ate only one so we have lunch on Monday. The dough was a dream to work with. Because there was not a lot of gluten, there was not a lot of elasticity while rolling them.

Since I posted this, I have reheated one for lunch. Ten minutes at 400F was all it took. The inside was steamy hot and the crust remained crunchy good.

A Hodge Podge kind of day/TGIF

I held such promise for a good day in the kitchen when I rolled out of bed, but the constant deluge of rain should have been a premonition of what was to come.

I am one of those people who wake up and plan their day. Yes, certain days I already have an agenda, but, when I get a day I have no deadlines to meet, I get a "play" day.
Like a little kid on a hot summer day, no school and no homework or personal chores to do.

Remember those days?

I started out printing and sorting through my "Christmas Recipes" file, and decided I was going to make the Cranberry Eggnog Muffins I found in the Food Network magazine.

I bought a huge bag of fresh cranberries and a quart of eggnog to make samples of my annual cheesecake flavor. With the leftovers, this recipe was perfect.

Measuring out the ingredients, I knocked over the unshelled eggs and well, have you ever tried to pick up broken eggs? Luckily they landed on a kitchen rug so I ran that down to the washer.

While preparing the crumb topping, I read the line where you were supposed to drain the rum soaked chopped cranberries. Guess I missed that part the first time around.

Oh well, I was not going to throw the batter out, so it was now a Cranberry Eggnog RUM Muffin recipe.



I had bought a package of muffin top liner papers that were supposed to be free-standing and decided to use those instead of the standard muffin pans. As I removed the cookie sheet from the oven, I noticed the unusually NOT round shape of each one and realized these really were not sturdy enough to bake in on their own. I also noticed they didn't rise all that much and after sampling a cooled muffin, figured out that I probably should have checked the expiration date on my baking powder.

Although they were not picture perfect, they tasted wonderful and The Nudge took them to work and they were gone in minutes. I will make these again using a standard muffin pan and regular liners. I am taking these to New Hampshire for the holidays along with the Cheesecake using the same cranberries and eggnog.

Recipe below........

The rest of my day was spent on-line at Mixbook.com designing memory books for Christmas gifts. Days like this require an easy prep meal for dinner.

Start with pasta (or noodles) and end with cheese. Anything in between is whatever you have in the fridge. This time around I had a large slice of baked ham, a head of broccoli, a jar of roasted peppers and a container of Santa Fee Philadelphia Cooking Creme Sauce. One pot, 5 ingredient meal, ya gotta love it.



I used Pennsylvania Dutch Whole Wheat Wide Noodles and grated lots of Roman cheese. To loosen the sauce I used a ladle of noodle water and dinner was served.

A nice light meal, exactly what the doctor ordered.

Cranberry-Eggnog Muffins
Recipe courtesy Food Network Magazine
12 muffins

Ingredients
For the Muffins:
* Cooking spray
* 1 cup dried cranberries, roughly chopped (I used 1 1/2 cups)
* 1/2 cup rum or apple juice
* 2 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 3/4 cup packed light brown sugar
* 1/2 teaspoon salt
* 1 stick unsalted butter, melted
* 1 1/2 cups eggnog
* 2 large eggs, at room temperature
* 1 tablespoon vanilla extract

For the Topping:
* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons ground cinnamon
* 1/2 teaspoon freshly grated nutmeg
* 1 1/2 sticks unsalted butter, melted
* 3/4 teaspoon salt
* 1 1/4 cups packed light brown sugar

Directions
Prepare the muffins: Preheat the oven to 375 degrees F. Mist a 12-cup muffin pan with cooking spray. Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain.

Whisk the flour, baking powder, brown sugar and salt in a medium bowl.

Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture. (The batter will be lumpy; do not overmix.) Fold in the cranberries. Divide the batter evenly among the muffin cups.

Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand. Sprinkle generously over the batter.

Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Cool slightly in the pan, then carefully remove to a rack.

Review: These were excellent, even with the addition of the rum. The Nudge said he didn't taste the eggnog but I think if they had risen the way they were supposed too and there was no crumb topping, you would have tasted eggnog. Also, when I make these for Christmas I will substitute an oat struesel topping for the one posted.

Champagne Scallops in a Prosecco home

Always looking for new healthy Diabetic friendly dishes, I stumbled on this easy sauteéd scallop recipe from Everyday Food.

Never happy to leave well enough alone, I add a few of my own touches including a bed of rice to sit the scallops on.

I added a teaspoon of Hoisin sauce, 2 tablespoons of cream, a drop or two of soy sauce and a sprinkling of Sicilian Sumac Salt (my new 'go to' spice) right before serving (notice the influx of salty ingredients, I think my body is talking to me) and prosecco instead of champagne.

I will post the recipe as it was intended.

Scallops with Leeks in Champagne Sauce
Serves 4

* 1 1/2 tablespoons unsalted butter
* 1 tablespoon minced shallots
* 2 large leeks, white parts only, well washed and thinly sliced crosswise
* 1/2 cup dry champagne
* Coarse salt and freshly ground pepper
* 1 tablespoon olive oil
* 16 sea scallops, rinsed and patted dry

* 1 tablespoon finely chopped fresh flat-leaf parsley

Directions
1. In a large skillet, melt 1 tablespoon butter over low heat. Add shallots, and cook until translucent, about 5 minutes. Add leeks and champagne; season with salt and pepper. Cook until leeks are tender, 10 to 15 minutes.
2. In a large cast iron pan or nonstick skillet, heat oil and remaining 1/2 tablespoon butter over high heat. Season scallops with salt and pepper. Add scallops to skillet in a single layer, and cook until just golden brown on both sides. Remove scallops; set aside. Divide leek mixture between 4 plates. Top with scallops, and sprinkle with parsley. Serve immediately.

Review: While this was a tasty dish, I would add shrimp to the scallops if I make it again. I also think instead of the cream, I would add lemon juice, and probably about 1/4 cup. It needed some punch.

Butternut Squash Biscuits

I guess you can make biscuits with all sorts of flavorings, same with scones.

I can make scones, but I am a little sketchy on me ever making biscuits. I asked The Nudge and he pleads the fifth. From reading the recipe it seems the technique is the same just slightly different in the amount of ingredients.

Now I know why the English call scones, biscuits. I think the only true difference is that scones are sweeter and can have a glaze, along with being triangular instead of round.

I stumbled on a bag of leftover butternut squash puree in the fridge and it was the perfect amount to make biscuits. I made a Lima Bean Soup on Soup Monday and it cried out for bread of some kind, but a flavored bread. I thought about a cranberry quick bread but that would overwhelm the delicate bean flavor of the soup. I settled on a lightly flavored biscuit.

Although this recipe was for sweet potatoes, I feel certain that it being Martha's, I can substitute the squash with success.



Butternut Squash Biscuits
Inspiration from Everyday Food, November 2003
Makes 12

* 1 3/4 cups all-purpose flour, plus more for kneading and shaping
* 2 tablespoons light-brown sugar
* 2 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan
* 3/4 cup Sweet-Potato Puree, chilled
* 1/3 cup buttermilk

Directions
Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together squash puree and buttermilk; stir quickly into flour mixture until combined (do not over mix).

Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).

Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf.



I used a 3" cutter so I got 10 biscuits. Using a 2" would render 12.
Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.

We enjoyed them with the Lima Bean Soup.

Lima Bean Soup/move over cannellini, you've got competition

This is a simple but tasty silky creamy soup that uses dried lima beans and no dairy (perfect for Hannukah). My inspiration for this soup was a recipe in The Soup Bible, but I added some additional punch to the base recipe. I am glad I did.

I have had a bag of dried limas in my pantry for quite some time and I am glad to finally stumble on a recipe. I use Cook's Illustrated's technique for soaking beans.

This is what they say:
Brining isn’t just for meat. When you soak dried beans in salted water, they cook up with softer skins. Why? It has to do with how the sodium ions in salt interact with the cells of the bean skins. As the beans soak, the sodium ions replace some of the calcium and magnesium ions in the skins. Because sodium ions are more weakly charged than calcium and magnesium ions, they allow more water to penetrate into the skins, leading to a softer texture. During soaking, the sodium ions will only filter partway into the beans, so their greatest effect is on the cells in the outermost part of the beans.

Brining Formula: For 1 pound of dried beans, dissolve 3 tablespoons of table salt in 4 quarts of cold water. Soak the beans at room temperature for 8 to 24 hours. Drain and rinse them well before using.

After 4-6 hours your beans will be wrinkled and look terrible. Do not despair it is only the skins. They eventually will slide off, exposing a firm, sleek bean. I soaked mine for a total of 24 hours.

My beans will probably be older then ones freshly bought in the store so they will soak differently. If the skins on your beans do not slid off just cook them as is and they will puree just fine but I would put it through a fine mesh strainer.

I am soaking the whole bag, even though the recipe calls for only 3/4 cup. I am adding an additional 1/4 cup pureed beans that I braised separately (recipe below).

Two pots on the stove. One for the soup, the other for just beans. They will both finish at about the same time.

While the soup is simmering, start the bean pot. Cover the beans with water level to the beans. Add 3 large peeled garlic cloves, 10 whole peppercorns, 2 bay leaves, 5 sprigs of thyme (if no fresh use 1/2 teaspoon dried) and a healthy drizzle of olive oil (like a slick on the top of the water). Do not add salt at this point but you can right before finishing. They will simmer on the stove, uncovered, at a light bubble for at least 1 hour until they are soft and creamy. Make sure there is always at least an inch of water in the pan so add more water if it cooks down. When they are cooked, strain through a fine sieve, reserving cooking liquid and puree. Remove the thyme stems, the bay leaves but leave the peppercorns and garlic in them. Puree all the beans with 1/4 cup braising liquid (to loosen it up). Let cool (reserve 1/4 cup for soup) and store in the fridge. This is what will take my mashed potatoes go from good to GREAT!!!. Can also be frozen for up to 6 months.

Lima Bean Soup
Inspired from the Soup Bible
Serves 4

* 3/4 cup dried large white beans, soaked in cold water overnight
* 2-3 tablespoons oil
* 2 large onions, chopped
* 4 celery stalks, chopped
* 1 parsnip, chopped
* 1 quart chicken stock
* salt & pepper
* 1/4 cup pre-cooked beans (recipe above) pureed
* chopped cilantro (or parsley) and paprika to garnish

1. Heat oil in stockpot. Saute onions, celery and parsnip in the oil until softened. We do not want browning.
2. Add beans and stock to pot and simmer for about 1 hour, until everything is falling apart.
3. Puree using a immersion hand blender until smooth. Add reserved 1/4 cup braised & pureed beans and season with salt & pepper.
4. Sprinkle with cilantro (or parsley) and a dash of smoked paprika.

I am making squash biscuits to serve with this but any cook bread will work well.

Review: If you want a fantastic bean soup, with no cream, but creamy good, make this recipe. It has a light bean flavor so kids will like it and has a natural sweetness from the parsnip and onions. Perfectly silken and smooth you would never know it was a "beany soup".
I know this will be on a rotation of soups this winter. You could add pasta, minced vegetables and even shrimp or lobster, it is that good. The Nudge was floored when he tasted it and switched tomorrow's lunch to this instead of tacos.

Healthy Refried Black Beans

Beans, beans, the magical fruit
The more you eat, the more you toot
The more you toot, the better you feel
So we have beans at every meal!

I could not resist. I remember as a child singing a variation of that rhyme and laughing cuz we thought we were saying a baaaaad word.

As a child I did not eat beans. I did not like the texture of them and my pasta e fagiole soup bowl was eaten clean...except for this little pile of cannelloni beans at the bottom.

As many times as I tried to eat them, was equivalent to the amount of piles of beans left in my bowl. I was like Alfie in A Christmas Story. I imagine most kids were like me, picky about two or three ingredients but at least we tried them before announcing to the family "no way am I ever eating THOSE again". Nowadays, the kids won't eat things for different reasons, they wouldn't dare eat a certain color, they smell weird, her BFF won't eat them and my favorite....yucky, that looks disgusting.

When I got older and started making food decisions for myself, I was more adventurous and discovered I liked beans. Not knowing they were very nutritious for me, I knew they just tasted good.

I should be more proactive in eating more beans but I am not that 'in love' with them to eat them every day. I do try at least once a week, and that usually means adding them to soups as a thickener.

This week happens to be a decent bean week. Tonight I made refried black beans with our steak fajitas, and tomorrow we are having a dried lima bean and parsnip soup.

I am not a fan of canned refried beans so I made my own. Not only completely healthier, I can make them the way I want to eat them, with texture, with spices and with black beans.

Try this version of refried beans and you will never open a can again, and your kids might actually eat them. Took me all of 20 minutes.

Refried Black Beans
makes about 2 cups

* 1 can good quality, low sodium black beans
* 2 teaspoons bacon fat or vegetable oil
* 1/2 onion, rough chop
* 1 large or 2 small garlic cloves, minced
* 1 small can diced green peppers
* 1/2 roasted red pepper
* 1 teaspoon Adobo seasoning
* 1 teaspoon ground ancho pepper
* 1 teaspoon ground cumin
* 1 teaspoon fajita seasonings
* 1 cup chicken broth
* 2 tablespoons Media Crema or sour cream
* 1 tablespoon masa harina

Rinse and drain beans. Puree 3/4 of them with all the spices.

Heat bacon fat (or oil) in skillet. Add onions and garlic and saute for 5 minutes. Add broth and pureed bean mixture. Stir to combine.

Add last 1/4 can of whole beans, the green onions and the red pepper. Simmer until mixture thickens to a chili consistency. Add media crema (or sour cream) and masa harina to thicken.

Remove and serve. Add cilantro, more crema and hot sauce if desired.

Review: These were excellent. The Nudge gave them a big thumbs up!! Make plenty and use in enchiladas, add cheese for a dip and make a black bean soup. The Adobo is salty so do not add salt to the dish until the very end. You might find you won't even need any.