Sunday, December 12, 2010
Okay, this has to be one of the best recipes I have tried in a while and it was a huge success last night at dinner. The dinner table was silent with the occasional sound of pure pleasure coming from someone. My oldest paused in between mouthfuls to say..."I'm never leaving home!" I'll take that as a compliment! Anyway, you must give this one a try!
2 tbs Garlic Minced
2 tbs yellow onion Minced
4 tbs Butter (1/2 Stick)
1 cup Dry white wine
0.5 cup Squeezed Lemon Lime Optional
1 1/3 cup Chicken Broth
0.25 cup Balsalmic Vinegar
2 tbs Cornstarch
2.5 cups Sundried Tomatoes
0.5 cup Basil Fresh Chopped
Salt and White Pepper
6 Chicken Breasts Cut into halves
Olive oil for Brushing
Balsalmic Vinegar for brushing
Salt Black Pepper to Season Chicken
12 oz Soft goat cheese at room temperature
1. Saute Garlic and onion in 4 TBS butter in a large skillet over medium heat.
2. Stir in Wine, Lemon juice, increase heat to Medium high and simmer.
3. Reduce heat to Low. Stir in Chicken broth. Add balsamic vinegar and slowly stir in corn starch.
4. Stir in tomatoes, Basil, Salt, White Pepper. Keep on low heat and Cover.
5. Brush chicken breast with oil, balsamic vinegar, and salt and pepper them.
6. Fry chicken in Iron skillet until thoroughly cooked. Place in sauce to keep warm.
7. When serving place an even amount of goat cheese on each breast. Spoon Sun dried tomato sauce over chicken and goat cheese.
Delicious served with my TDF mashed potatoes and fresh green beans!
Sunday, November 28, 2010
I came up with this recipe about a year ago. We had gone out to one of our favorite places to have dinner and I ordered their mashed potatoes and thought they were de-lish. After that I couldn't wait to play around with a new recipe for mashed potatoes. I will warn you these are very decadent, but they are now a favorite at our house and everyone absolutely loves them! In fact the other day my oldest asked for a bowl of my mashed potatoes instead of ice cream for dessert...
1 5lb. bag of small Yukon Gold Potatoes
1 package Boursin Cheese (found in the specialty cheese section of most better grocery shops)
1 small container of sour cream ( I prefer Daisy or Breakstones)
3/4 stick of butter
Freshly ground pepper
Start by washing and cutting up your potatoes into pieces. Leave the skins on! Fill a large pot with cold water and add your potatoes. Make sure the potatoes are completely covered with water. Add a little bit of salt to your water. Boil the potatoes until they are fork tender, drain and put back into the large pot. I start by slightly mashing the potatoes before adding the other goodies. Then add the cheese, sour cream and butter. Mash until everything is mixed well and then add the salt and pepper to taste.
Serve hot with your favorite dinner and enjoy...
Sunday, September 6, 2009
With a spoonful of spiced apple filling tucked inside and accompanied by maple whipped cream, these pancakes make a special treat for an autumn brunch.
For the filling:
1 Tbs. unsalted butter
3 Tbs. firmly packed light brown sugar
3 Granny Smith apples, peeled and grated
1/8 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. freshly grated nutmeg
1/4 tsp. ground cinnamon
Juice of 1/2 lemon
For the maple whipped cream:
1 cup heavy cream
1/4 cup maple syrup
1/4 tsp. salt
For the filled-pancake batter:
1 3/4 cups all-purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
1 1/2 Tbs. granulated sugar
1/2 tsp. salt
3 egg yolks
1 1/3 cups buttermilk
1/2 cup sour cream
5 egg whites
5 Tbs. unsalted butter, melted
1 Tbs. confectioners sugar
1/4 tsp. cinnamon
To make the filling, in a fry pan over medium heat, cook the butter, brown sugar, apples, ginger, cloves, nutmeg, cinnamon and lemon juice, stirring frequently, for about 20 minutes. Drain off any liquid. Set aside.
To make the maple whipped cream, in the bowl of an electric mixer fitted with the whisk attachment, beat together the heavy cream, maple syrup and salt until soft peaks form. Cover and refrigerate until ready to use.
To make the filled-pancake batter, in a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt. In another bowl, lightly whisk the egg yolks, then whisk in the buttermilk and sour cream. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently stir the whites into the batter in two additions.
Brush the wells of a filled-pancake pan with melted butter. Heat over medium heat until the butter bubbles. Pour 1 Tbs. batter into each well and cook for 2 minutes. Spoon 1/2 tsp. apple filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 2 minutes more. Using 2 skewers or toothpicks, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter.
In a small bowl, combine the confectioners sugar and cinnamon and sprinkle on the pancakes. Serve with the maple whipped cream. Makes about 30.
Wednesday, September 2, 2009
- 6 red bell peppers
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 1 1/2 cups all-purpose flour
- 2 tablespoons garlic powder
- 1 tablespoon dried oregano
- 1 egg
- 2 cups milk
- 1 (3 1/2-pound) whole chicken, cut into 8 pieces
- 6 garlic cloves, halved lengthwise
- 1 onion, sliced thin
- 2 ripe tomatoes, coarsely chopped
- 1/2 lemon, sliced in paper-thin circles
- 3 anchovy fillets
- 1 tablespoon capers
- 1 teaspoon red pepper flakes
- 1/2 bunch fresh basil, hand-torn (1/4 bunch to flavor the base, 1/4 bunch to finish the dish)
- 1 cup dry white wine
Start by preparing the peppers because they will take the longest. Preheat the broiler. Pull out the cores of the red peppers; then halve them lengthwise and remove the ribs and seeds. Toss the peppers with a little olive oil, salt, and pepper. Place them on a cookie sheet, skin side up, and broil for 10 minutes, until really charred and blistered. Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins. Peel the peppers and roughly chop into chunks; set aside.
Season the flour with the garlic powder, dried oregano, and a fair amount of salt and pepper. Whisk the egg and milk together in a shallow bowl. Dredge the chicken pieces in the flour and tap off the excess. Dip each piece in the egg wash to coat and then dredge with the flour again. Place a Dutch oven over medium heat and pour in about 1/4-inch of oil. Pan-fry the chicken in batches, skin side down, until crisp, about 8 minutes. Turn the chicken over and brown the other side about 10 minutes longer. Remove the chicken to a side plate, pour out the oil, and clean out the pot.
Put the pot back on the stove and coat with 1/4 cup of oil. Add the garlic, onion, tomatoes, lemon slices, anchovies, capers, red pepper flakes, half the roasted red peppers, and half the basil. Season with salt and pepper. This part of the recipe is going to be your base. What we are looking for is a fragrant vegetable pulp, so simmer for about 20 minutes, stirring often, until everything breaks down.
Add the remaining roasted peppers and the remaining basil. Tuck the chicken into the stewed peppers and pour in the wine. Turn the heat down to low, cover, and simmer for 20 minutes, until the chicken is cooked.
Thank You Tyler Florence
Friday, August 14, 2009
- 1/2 cup granulated or brown sugar, or 1/4 cup each
- 1/2 cup all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 to 1/2 teaspoon ground nutmeg or cloves (optional)
- 1/4 cup (1/2 stick) unsalted butter or margarine, softened
- 1/2 cup coarsely chopped walnuts or pecans, grated coconut, golden raisins, or chocolate chips, or 1 cup any combination (optional)
- 2 cups all-purpose flour
- 1 teaspoon double-acting baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter or margarine, softened
- 1 cup granulated or brown sugar or 1/2 cup each
- 4 large egg yolks, or 3 large eggs
- 1 cup (8 ounces) sour cream
- 1 cup fresh blueberries
- 1/2 cup slivered almonds
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla or almond extract
- 1 to 2 tablespoons milk or water
1. Preheat the oven to 350°F (325°F if using a glass pan). Grease one 9-inch square pan,9-inch Bundt or tube pan, or 9-inch springform pan. Line with parchment or waxed paper, grease again, and dust with flour.
2. To make the streusel: Combine the sugar, flour, cinnamon, salt, and nutmeg if using. Cut in the butter to resemble coarse crumbs. If desired, stir in the nuts.
3. To make the batter: Sift together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Blend in the sour cream, vanilla, almond extract and zest if using. Stir in the flour mixture. Add in blueberries and almonds.
4. Spread half of the batter in the prepared pan. Sprinkle with half of the streusel. Carefully cover with the remaining batter and sprinkle with the remaining streusel.
5. Bake unitl the cake is golden and pulls away from the sides of the pan, about 50 minutes. Set on a rack and let cool in the pan for at least 15 minutes. Serve warm or at room temperature. Wrap the kuchen in plastic and store at room temperature for up to 2 days or in the freezer for up to 3 months.
6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.HINT:
When baking and storing a cake containing acidic ingredients such as sour cream in an aluminum pan, line the bottom with parchment paper to prevent the juices from reacting with the aluminum and creating a metallic flavor.
Monday, June 1, 2009
- 3/4 stick (6 tablespoons) unsalted butter
- 1/3 cup whole milk
- 2 whole large eggs
- 3/4 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 cups fresh blueberries (12 oz)
Cream together butter, sugar, milk, eggs, and vanilla.
Whisk together flour, baking powder, cinnamon and salt in a bowl, then add to creamed mixture and stir until just combined. Fold in blueberries gently but thoroughly.
Divide batter among 12 muffin cups.
Bake until done.
- 1 1/2 cups bananas, mashed, ripe
- 2 teaspoons lemon juice
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 2 1/8 cups sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups buttermilk
- 1/2 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla
- 3 1/2 cups icing sugar
- chopped walnuts
- Preheat oven to 275°.
- Grease and flour a 9 x 13 pan.
- In a small bowl, mix mashed banana with the lemon juice; set aside.
- In a medium bowl, mix flour, baking soda and salt; set aside.
- In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in 2 tsp vanilla.
- Beat in the flour mixture alternately with the buttermilk.
- Stir in banana mixture.
- Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
- Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
- For the frosting, cream the butter and cream cheese until smooth.
- Beat in 1 teaspoon vanilla.
- Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
- Spread on cooled cake.
- Sprinkle chopped walnuts over top of the frosting, if desired.