Bacon Makes it Better

Bacon Pear Salad with Parmesan

Spinach Stuffed Bacon Wrapped Chicken

Loaded Bacon Potato Skins

Bourbon Soaked Bacon and Ginger Cinnamon Rolls

 Bacon Pear Salad with Parmesan Dressing

  Yield: 2

2 cups chopped leaf lettuce

2 cups chopped fresh kale

1 medium pears, thinly sliced

½ cup shredded pepper jack cheese or goat cheese

2 bacon strips, cooked and crumbled

1 cup croutons

Parmesan garlic dressing:

1/4 cup mayonnaise

1 tablespoon Dijon mustard

2 teaspoons grated Parmesan cheese

1/2 teaspoon garlic powder

1/8 teaspoon pepper

2 to 3 tablespoons milk

In a bowl, whisk mayonnaise, mustard, Parmesan cheese, garlic powder and pepper. Gradually whisk in enough milk to reach desired consistency. Combine lettuce and kale. Top with pears, croutons, pepper jack cheese and bacon. Toss to coat and serve.

 

 Spinach Stuffed Bacon Wrapped Chicken

  Yield: 2

2 boneless skinless chicken breasts, pounded

½ cup cooked spinach

2 cloves garlic finely chopped

¼ cup onion finely chopped

¼ cup cream cheese

¼ cup shredded mozzarella

¼ cup grated Parmesan cheese

4 thin slices bacon

salt and pepper to taste

Preheat your oven to 425 degrees F.

In a mixing bowl, combine the cream cheese, spinach, garlic, onions, mozzarella and Parmesan. Mix until the cream cheese is evenly distributed.

Divide filling between chicken. Roll chicken up. Starting from the top of the breast, wrap one bacon strip around the 1st half of the chicken breast. Repeat with a second slice. You can stretch the bacon a bit to wrap the whole breast evenly. Repeat with the other chicken breasts.

Place the chicken breasts onto a sheet tray lined with parchment paper, and place in oven cook 35-40 minutes, until cooked through (175F internal temperature).

 

 Loaded Bacon Potato Skins

  Yield: 2

2 large baking potatoes, baked

3 tablespoons oil

1 tablespoon grated Parmesan cheese

Salt to taste

1/4 teaspoon garlic powder

1/4 teaspoon paprika

Pepper to taste

4 bacon strips, cooked and crumbled

1 cup shredded cheddar cheese

¼ cup sour cream

2 green onions, sliced

Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a sheet tray lined with parchment paper. Combine oil with next 5 ingredients; brush over both sides of skins.

Bake until crisp, about 10 minutes. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately.

 

 Bourbon Soaked Bacon and Ginger Cinnamon Rolls

  Yield: 8

8 bacon strips

3/4 cup bourbon

1 tube (12.4 ounces) refrigerated cinnamon rolls with icing

1/2 cup chopped pecans

2 tablespoons maple syrup

1 teaspoon minced fresh gingerroot

In a large skillet, cook bacon over medium heat until nearly crisp but still pliable. Remove to paper towels to drain. Discard all but 1 teaspoon drippings.

Preheat oven to 375°. Separate dough into 8 rolls, reserving icing packet. Unroll spiral rolls into long strips. Place 1 bacon strip on each strip of dough, then reroll forming a spiral. Pinch ends to seal. Repeat with remaining dough. Transfer to a parchment-lined baking sheet; bake until golden brown, 9-11 minutes.

Meanwhile, combine pecans, bourbon and maple syrup. In another bowl, stir together ginger with contents of icing packet. In same skillet, heat reserved bacon drippings over medium heat. Add pecans; cook, stirring frequently, until lightly toasted, 2-3 minutes.

Drizzle icing over warm cinnamon rolls; top with pecans.

 

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Perfect Pastas and the sauces that love them!

Cheese and portabella mushroom ravioli with butter herb sauce

Pappardelle Bolognese

Mediterranean Layered Salad

Sticky Toffee Pudding

Mediterranean Layered salad

yield: 2 servings         

Dressing:

¼ cup extra-virgin olive oil

1 teaspoon lemon juice

1 tablespoon chopped fresh parsley

½ teaspoons honey  

1 tablespoon red wine vinegar

1 teaspoon oregano

¼ teaspoon salt

Pinch ground black pepper  

¼ teaspoon red pepper flakes

Salad:

2 cup romaine lettuce, chopped

¼ cup garbanzo beans

¼ cup cherry tomatoes, halved  

¼ medium cucumber, ¼ inch diced   

¼ cup marinated artichoke hearts, drained and quartered

2 thin slices medium red onion  

¼ cup pitted Kalamata olives, coarsely chopped  

2 tablespoons feta cheese, crumbled

  In a small mixing bowl, combine lemon juice, red wine vinegar, oregano honey, red pepper flakes and parsley. Whisk to combine. Drizzle olive oil into bowl as slowly as possible while whisking vigorously. If oil begins to pool, stop pouring and whisk until emulsified and continue pouring remaining oil. Taste and season with salt and pepper

  Divide lettuce between two chilled salad plates. Divide hummus, spooning over greens. Arrange tomato halves in a single layer on hummus, then a layer of cucumber. Sprinkle olives over cucumber and then a layer of artichoke quarters. Arrange onion slices over artichoke hearts.

  Drizzle with lemon dressing and garnish with crumbled feta cheese. Serve immediately.

 

 

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Fresh Pasta Dough

yeild: 2 servings

1 ¼ cups (6.25oz) all purpose flour

2 large eggs

1 tablespoon olive oil

½ teaspoon sea salt

  Making fresh pasta dough is fun and very easy. Traditionally, the dough is mixed directly on a board or counter but it is acceptable to begin the dough in a bowl to limit the cleanup. Laminate counter tops are fine for kneading dough but natural or engineered stone is best as it is non-porous and maintains constant temperature, especially important when working with yeast doughs.

  In a bowl or on a countertop, combine the salt and flour. Using your fingers, create a well in the center of the mound, being sure that the well’s walls are equally thick and high. In a separate container, combine eggs and olive oil. Scramble eggs with a fork to incorporate oil.

  Add 1/3 of egg/oil mixture to center of well. Using a swirling motion, pull flour from inner walls of well into eggs and mix until it forms a thick paste. If working on a countertop, be careful not to break through the walls of the well as egg will run out over the work surface. When center is no longer runny, add half of remaining egg mixture and stir to paste. Add remaining liquid and repeat. Continue to mix until fork is no longer effective and then turn dough out onto work surface.

  Knead dough by flattening, folding it in half and pressing hard with the palm of your hand. Rotate 90’ and repeat over and over until dough is a consistent color (no patches of flour or egg mixture) and begins to feel springy. Pasta dough should be visibly bumpy but soft and smooth to the touch. To test, press a finger into dough. The depression made by your finger should spring back almost entirely. Flatten dough into a disk 1 ½ inches thick, wrap with saran and place in cooler to rest for 20-30 minutes or until finger divot does not bounce back. This means that the gluten that was excited in the kneading process has relaxed and the dough is ready to be rolled and cut.

Portabella Mushroom and Cheese Ravioli

yield: 20-24 Ravioli

1/3 cup ricotta cheese, strained

1 large portabella top, grilled, pureed and drained

¼ cup parmesan cheese, grated

¼ teaspoon garlic, minced

1 oz egg, beaten

¼ teaspoon sea salt

Pinch ground black pepper

1 recipe fresh pasta dough

Warm water and silicone pastry brush

  Split pasta dough into 4 equal pieces. Roll the pasta dough into. Fold edges before rolling so pasta sheets are roughly rectangular in shape

  Using a 3 ½ inch round cookie cutter, cut as many pasta disks from 2 of the 4 pasta sheets as possible, leaving as little scrap as you can. If dough is still moist and pliable, knead trimmings into a ball, flatten one end and repeat the process to create another sheet and repeat cutting.

  Place ½ spoonful of cheese/spinach stuffing off center on each dough round, careful not to overstuff or ravio;I will not close. Once all disks have been filled, brush uncovered edge with water using a silicone pastry brush and carefully fold in half making a half-moon. Use a fork to crimp edges to seal. Set aside on a rimmed baking sheet dusted with semolina flour.

  To cook, bring a pot of generously salted water to a full rolling boil. Add all pasta at once, waiting 20 seconds before stirring gently. As ravioli cooks it will float to the top. Cook until all ravioli is floating and water begins to return to a boil, about 4-5 minutes. Gently pour contents of pasta pot into a colander, or 2 separate colanders if it is a large amount of ravioli so they do not get compressed. Drain for 1 minute and transfer to mixing bowl with half of marinara sauce.

  Serve onto warmed dinner plates and ladle with desired amount of remaining sauce. Garnish with chopped parsley and freshly grated parmesan cheese and serve immediately.

Herb and Brown Butter Sauce

yeild: 8 servings                                                                           

8 oz (2 sticks) unsalted butter

1 teaspoon fresh sage, minced

½ teaspoon fresh rosemary, minced

1 tablespoon fresh basil, chiffonade

1 teaspoon fresh thyme, minced

1 tablespoon fresh chives, thinly sliced

1 tablespoon sherry vinegar

¼ teaspoon sea salt

1 pinch ground black pepper

  In a medium skillet, melt butter. If using a cast iron skillet you will need a stainless steel spoon to check color of butter. Continue to cook butter at 175 degrees until it browns slightly. Butter will take on a nutty aroma but do not burn.

  Add herbs and spices all at once and sauté for 1 minute, until butter becomes aromatic, increasing heat to 200 degrees if necessary. Add vinegar and turn off heat, scraping any fond from bottom of pan. Taste and adjust flavor with more salt and pepper if needed.

 

 

Bolognese Sauce

1 Tablespoon vegetable oil

2 Tablespoons Butter

¼ chopped onion

½ stalk chopped celery

½ carrot diced

5 oz ground chuck

3 oz ground pork

4 oz milk

4 oz white wine

2 cups tomatoes cut up

Salt and pepper

Pinch nutmeg

2 oz parmigiano cheese

Put oil, butter and onion in pan and cook on medium heat. Cook and stir until onion is translucent, then add celery and carrot. Cook for about 2 minutes.

Add ground meats with salt and pepper, cook until no longer red. While cooking make sure to crumble the meat.

Add milk and let simmer, stirring frequently, until it has almost evaporated, add pinch of nutmeg.

Add wine and deglaze the pan, stirring until evaporated.  Add tomatoes and stir thoroughly. Bring to a boil then turn down to simmer, cook uncovered for 3 hours or more. Add water if sauce begins to dry out.

 

 

Sticky Toffee Pudding

Cake:

 7 oz medjool dates (approximately 7-10 dates)

 ¾ cup boiling water

 1 teaspoon baking soda

 5 tablespoons unsalted butter, softened

 2 tablespoons unsulphured molasses

 ⅓ cup brown sugar, packed

 2 large eggs*, at room temperature

 1 teaspoon pure vanilla extract

 1 ¼ cups all purpose flour

 1 teaspoon baking powder

 ¼ teaspoon salt

Toffee sauce:

½ cup unsalted butter

 ¾ cup heavy cream

 ¾ cup brown sugar, packed

 2 teaspoons unsulphured molasses (teaspoons, not tablespoons)

 pinch salt

½ teaspoon pure vanilla extract

Instructions

Cake:

  1. Preheat oven to 350°F.
  2. Finely chop the dates. You should have about 1 cup loosely packed. Place the dates in a bowl and cover with boiling water and sprinkle with baking soda. Stir, then allow the mixture to sit undisturbed for 20 minutes.
  3. Meanwhile, using a hand mixer or stand mixer fitted with the paddle attachment, beat butter, brown sugar, and molasses until creamy and combined. Add the eggs, one at a time, beating well between each addition and scraping the sides and bottom of the bowl as needed. Beat in the vanilla.
  4. In a separate bowl combine flour, baking powder, and salt. Add the flour mixture into the butter mixture and beat until combined, scraping the sides and bottom of the bowl as needed.
  5. After the dates have soaked for 20 minutes, mash or puree the datesalong with the liquid. If the dates you used were moist you should be able to mash them easily with a fork. If the dates were really dry it will likely be easier to use an immersion blender or small food processor to puree (they don’t have to be completely smooth). Transfer all of the date mixture into the cake batter and beat until combined.
  6. Grease ramekins** or a 12-count muffin tin (see note for an 8×8 pan). Transfer the batter to the prepared pans and smooth the top. Bake until a toothpick inserted into the center comes out clean. Depending on the size of your ramekins this can be anywhere from 20-25 minutes. Be careful not to overbake. Place on a wire rack to cool.

Toffee sauce:

  1. In a medium saucepan, melt the butter. Add the cream, brown sugar, molasses, and salt. Bring the mixture to a simmer, whisking occasionally, and simmer for 5-8 minutes. Whisk in vanilla and set aside to cool slightly; it will thicken as it cools.

Assembly and serving:

  1. While the cakes are still a little bit warm, remove them from the ramekins/muffin tin and place them on a baking sheet or a piece of foil or parchment paper. Note: the cakes will likely have a dome on top. If desired, you can use a serrated knife to level off the top. I prefer to level it off and serve the cakes upside down.
  2. Brush all sides of the cakes with the toffee sauce, reserving the rest of the sauce for serving.
  3. Serve the cakewarm, drizzled with extra toffee sauce. Garnish with heavy cream, whipped cream, ice cream, and/or a sprinkle of flaky sea salt.

 

by

Luck of the Irish

Leek and Potato Soup with Soda Bread

Beef & Guinness Stew

Colcannon (mashed potatoes mixed with chopped, cooked kale)

Irish Apple Cake with Custard Sauce

Super Simple Irish Soda Bread

INGREDIENTS

 

4 cups (510 g) all-purpose flour, see notes below for making it whole grain

2 teaspoons (12 g) kosher salt

1 tablespoon (13 g) sugar

1 teaspoon (5 g) baking soda

1 cup dried currants, optional

1 egg

1¾ cups (410 g) buttermilk, see notes above

2 tablespoons melted butter

FOR FINISHING:

 

room temperature butter

flour

INSTRUCTIONS

Preheat the oven to 400ºF. Whisk together the flour, salt, sugar, baking soda, and currants (if using).

In a medium bowl, beat the egg and buttermilk. Add the melted butter and stir to combine. Add the liquid ingredients to the dry ingredients and stir with a rubber spatula until combined. Mixture will be sticky. Grease a 9- or 10-inch cast iron skillet (or other similarly sized vessel) with softened butter. Set aside.

Lightly flour your hands and sprinkle a little flour over the sticky dough ball. Use your hands to scrape the dough from the sides of the bowl and to quickly shape the mass into a ball, kneading lightly if necessary. Transfer to prepared skillet. Sprinkle with a teensy bit more flour. Use a sharp knife to make an X across the top of the dough ball. Place in oven and bake for 35 to 40 minutes or until lightly golden and bottom sounds hollow when tapped. Remove from oven, transfer to cooling rack, and let cool for 15 minutes before slicing.

To store Irish soda bread, tuck it into an airtight bag (such as a ziplock) or an airtight vessel. You can store it at room temperature for about 3-4 days or freeze it for up to 2-3 months.

 

 

 

 

IRISH POTATO AND LEEK SOUP

INGREDIENTS

DIRECTIONS

  • In large pan, heat the oil and add the leeks, celery, onion and garlic.
  • Saute over medium heat, until the vegetables are soft.
  • Stir in the vegetable stock or water, potatoes, salt, pepper& thyme; bring to a boil.
  • Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.
  • Add the cream and herbs and return to a light simmer, stirring occasionally.
  • Remove the soup from the heat and let sit a few minutes before serving.
  • Serve with warm bread.

 

Beef and Guinness Stew

Ingredients

1 tbsp vegetable oil

1.25 lb / 0.63 kg beef chuck , boneless short rib or any other slow cooking beef (no bone)

0.38 tsp each salt and black pepper

1.5 garlic cloves , minced

1 onions , chopped (brown, white or yellow)

3 oz / 90g bacon , speck or pancetta, diced

1.5 tbsp flour (all purpose/plain, Note 3 for GF)

220ml / 7.45 oz Guinness Beer (Note 1)

2 tbsp tomato paste

1.5 cups (375 ml) beef stock/broth

1.5 carrots , peeled and cut into 1.25 cm / 1/2″ thick pieces

1 large celery stalks , cut into 2cm / 1″ pieces

1 bay leaves

1.5 sprigs thyme (or sub with 1 tsp dried thyme leaves)

Instructions

Cut the beef into 5cm/2″ chunks. Pat dry then sprinkle with salt and pepper.

Cook bacon until crispy, remove leaving the fat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.

Lower heat to medium. If the pot is looking dry, add oil.

Cook onion for 3 minutes until softening, then add carrot , celery and garlic.

Add flour, and stir for 1 minute to cook off the flour.

Add Guinness, broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.

Return beef into the pot (including any juices). Liquid level should just cover – see video or photos.

Cover, lower heat so it is bubbling gently. Cook for 2 hours – the beef should be tender by now. Remove lid then simmer for a further 30 – 45 minutes or until the beef falls apart at a touch, the sauce has reduced and thickened slightly.

Skim off fat on surface, if desired. Adjust salt and pepper to taste. Remove bay leaves and thyme.

Serve with creamy mashed potatoes!!

. Other cooking methods:

– OVEN: Cover and bake for 2 1/2 hours at 160C / 320F. Remove then cook for a further 30 – 45 minutes to reduce sauce, per recipe.- SLOW COOKER: Reduce chicken broth by 1 cup. After you add the Guinness and broth/stock into the pot, bring to simmer and ensure you scrape the bottom of the pot well. Transfer everything into slow cooker. Add remaining ingredients per recipe. Cook on low for 8 hours. If sauce needs more thickening, simmer with slow cooker lid off (if you have that function), to ladle some of the sauce into a separate saucepan and reduce on stove.- PRESSURE COOKER: Follow slow cooker instructions, cook on HIGH for 40 minutes (this might seem longer than most but we’re using chuck here which needs to be cooked for a long time until tender and also the pieces are large).

 

 

 

Colcannon (Irish Mashed Potatoes)

Ingredients

1 pounds Yukon gold or Russet potatoes peeled and cut into chunks

3 tablespoons unsalted butter or ghee

2 cups (lightly packed) chopped kale or cabbage

1.5 green onions thinly sliced

 

1/4 cup milk any type works

salt and pepper to taste

Instructions

Place the potatoes in a large pot and cover with cold water, with about an inch of water above the potatoes. Bring to a boil and cook for 15-20 minutes, or until fork tender.

Meanwhile, melt the butter in a separate large pot over medium heat and add the chopped kale. Cook the kale for 3-4 minutes, until wilted. Add the green onions (reserve a small amount for garnish) and stir together for another minute.

Drain the potatoes in a colander, then add them to the kale. Pour in the milk, and season with salt and pepper. Mash the potatoes with the greens until fluffy and well combined.

Transfer the colcannon to a serving bowl and top with a light sprinkle

 

 

Irish Apple Cake with Custard Sauce

Ingredients

Cake

  • 3cups all-purpose flour
  • 1Tbsp baking powder
  • 1/2tsp salt
  • 1/4tsp of each ground ginger , nutmeg & allspice
  • 3/4cup unsalted butter , cold, diced into small pieces
  • 1cup + 2 Tbsp granulated sugar , divided
  • 1 1/2lbs granny smith apples (about 5 medium)
  • 3/4cup milk
  • 2large eggs
  • 1tsp vanilla extract
  • 1/2tsp ground cinnamon

Custard Sauce

  • 1 1/2cups whole milk
  • 1pinch salt
  • 6large egg yolks
  • 1/2cup granulated sugar
  • 1 1/2tsp vanilla extract

Instructions

  1. For the cake:
  2. Preheat oven to 375 degrees. Butter and flour a 9-inch springform pan, set aside.
  3. In a very large mixing bowl whisk together flour, baking powder, salt, ginger, nutmeg and allspice for 20 seconds. Add butter pieces and rub into mixture using fingertips until it resembles fine crumbs. Stir in 1 cup sugar.
  4. Peel apples, slice in half, core and stem, then laying apples on flat side, slice downward into pieces slightly less than 1/4-inch thick, then dice those pieces into smaller chunks (about 2 or 3 chunks depending on size of apples). Add apples to flour mixture and toss well to evenly coat, while working to separate any apples that may be stuck together.
  5. In a separate mixing bowl, whisk together milk, eggs and vanilla until well combined. Pour milk mixture over apple/flour mixture and using clean hands, toss just until combined (batter will be slightly lumpy but that’s fine, just don’t over-mix).
  6. Pour batter into prepared baking dish and spread into an even layer. In a small bowl stir together remaining 2 Tbsp sugar plus 1/2 tsp cinnamon, sprinkle evenly over cake. Bake in preheated oven 45 – 50 minutes until toothpick inserted into center comes out clean. Cool about 5 minutes on a wire rack then remove ring from springform pan and allow cake to cool to desired temperature. Serve warm drizzled with warm custard sauce (or cool with cold custard sauce, however you prefer).
  7. For the custard sauce:
  8. Heat milk with a pinch of salt over medium heat, and bring just to a light boil (keep an eye on it and remove from burner if needed before letting it rapidly boil). Meanwhile, add egg yolks and sugar to a medium mixing bowl and whisk vigorously until pale and fluffy, about 2 – 3 minutes (alternately you can do this with an electric hand mixer on high speed for about 30 seconds if you don’t want to mix that long by hand). Reduce burner to medium-low heat, then while whisking egg yolk mixture, slowly pour in 1/2 cup hot milk mixture. Then, while whisking milk in saucepan slowly pour egg yolk mixture into saucepan. Cook mixture, whisking constantly, until thickened and mixture coats the back of a wooden spoon, about 3 – 4 minutes (be careful not to over-heat it, if you cook it too long or don’t whisk well the eggs will curdle). Immediately pour into a glass container, stir in vanilla and whisk about 20 seconds to cool slightly, then cover with plastic wrap pressing against surface to prevent a skin from forming. Serve warm over cake (or cold). Store in refrigerator in an airtight container.

 

 

 

of green onion and a pat of

 

 

 

by

Greek Night Out

Spanakopita Pinwheels

Greek Style Lemon Garlic Chicken with Potatoes

Greek Beef Pita with Tzatziki

Baklava

Spanakopita Pinwheels

Yield 2:

¼ onion, finely chopped

1 tablespoons oil

¼ teaspoon dried oregano

2 garlic clove, minced

1 cup spinach

½ cup crumbled feta cheese

1 large eggs, lightly beaten

Frozen puff pastry, thawed

In a small skillet, sauté onion in oil until tender. Add oregano and garlic; cook 1 minute longer. Add spinach; cook 3 minutes longer or until liquid is evaporated. Turn heat off. Add feta cheese and eggs to spinach mixture; mix well. Lay down puff pastry. Spread each sheet with half the spinach mixture to within 1/2 in. of edges. Roll up jelly-roll style. Cut each into twelve 3/4-in. slices. Place cut side down on greased baking sheets.

Bake at 400° for 18-22 minutes or until golden brown. Serve warm.

 

Greek Style Lemon Garlic Chicken with Potatoes

Yield 2:

 Skin-on, bone-in chicken thighs or chicken breast, cubed or whole

2 russet potatoes, peeled and quartered or diced par baked

¼ cup fresh lemon juice

¼ cup olive oil

3 cloves garlic, minced

½ tablespoon dried oregano

½ tablespoon kosher salt

½ teaspoon dried rosemary

½ teaspoon freshly ground black pepper

1 pinch cayenne pepper

½  cup chicken broth

1 teaspoon chopped fresh oregano, or to taste

Preheat the oven to 425 degrees. Lightly oil a large oven safe pan. Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until chicken and potatoes are evenly coated. Place chicken pieces skin-side up (if using thighs) in the prepared pan. Tuck potato pieces around chicken. Drizzle with chicken broth. Spoon any remaining marinade from the bowl over chicken and potatoes. Bake in the preheated oven for 40 minutes, or until internal temperature of chicken reaches 165 degrees F. Sprinkle with fresh oregano

 

Greek Beef Pita with Tzatziki

Yield 2:

1 cup ground beef

½ small onion, chopped

2 garlic cloves, minced

1 teaspoon dried oregano

3/4 teaspoon salt, divided

½ cup plain Greek yogurt

1 roma tomato, chopped

¼ cup chopped peeled cucumber

¼ cup shredded cucumber

1 teaspoon lemon juice

1 teaspoon dill weed

2 whole pita breads, warmed

Optional: Additional chopped tomatoes and cucumber

In a large skillet, cook beef, onion and garlic over medium heat 4-5 minutes or until beef is no longer pink and vegetables are tender, breaking beef into crumbles; drain. Stir in oregano and salt.

In a small bowl, mix yogurt, shredded cucumber, dill, lemon juice and salt. Spoon  beef mixture over each pita bread; top with yogurt sauce. If desired, top with additional tomatoes and cubed cucumber. Serve with remaining yogurt sauce.

 

Tzatziki

  yield: 2

4 ounces plain Greek yogurt

½ cucumber, peeled, seeded, and shredded

1 ½ teaspoon olive oil

Squeeze lemon juice

1 tablespoon fresh chopped dill

1 teaspoon garlic, minced

Salt and pepper to taste

Place shredded cucumber in a bowl lined with a towel, squeeze out all the liquid in the  cucumber. Place cucumber in a medium bowl, in the same bowl add yogurt, olive oil, lemon juice, dill, and garlic. Mix well season with salt and pepper and let chill in the fridge for an hour before using.

 

Baklava

  This classic pastry delight has its origins in Greece, but different versions of it hail from the shores of Syria and the Middle East.

yield: 8 servings

8 oz phyllo dough (1/2 package)

½ pound walnuts, toasted and chopped

½ cup butter, melted

½ teaspoon ground cinnamon

½ cup water

½ cup granulated sugar

½ teaspoon real vanilla extract

¼ cup honey

Fresh mint sprigs for garnish

Preheat oven to 350 degrees

Working in a 9X13 inch Pyrex baking dish, lay 2 sheets of phyllo dough. Brush entire top sheet with melted butter, sprinkle with a generous layer of walnuts then overlay with another 2 sheets. Repeat this process at least 4-5 times until you have 8-10 sheets of dough.

  Bake for 45-50 minutes, until pastry is deep golden brown.

  While pasty and nuts are baking, bring sugar and water to a boil in a medium skillet. Lower heat and add cinnamon, vanilla and honey, simmering for 15-20 minutes. Remove baking pan from oven and immediately spoon with syrup. Cut into desired shape and serve while warm. Garnish with fresh mint.

by

Mediterranean Delights

Mediterranean Layered Salad

Mediterranean Chicken grill

Crust Less Zucchini Quiche

Greek Blueberry Sponge Cake

Mediterranean Salad

INGREDIENTS

MEDITERRANEAN SALAD INGREDIENTS:

  • 5 ouncessalad greens
  • ½ cup chickpeas, rinsed and drained
  • 1/4 of asmall red onion, peeled and thinly sliced
  • 1/4 of anEnglish cucumber, thinly sliced
  • 1/4 cupdiced roasted red peppers
  • 1/4 cupcrumbled feta cheese

GREEK VINAIGRETTE INGREDIENTS:

  • 3 tablespoonsolive oil
  • 1 tablespoonred wine vinegar
  • 1 teaspoonDijon mustard
  • 1teaspoon dried oregano
  • 1/2 teaspoonfine sea salt
  • 1/4 teaspoonfreshly-cracked black pepper
  • 1small clove garlic, or minced (or 1/2 teaspoon garlic powder)

INSTRUCTIONS

  1. To Make The Vinaigrette: Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined.  Taste and add additional sweetener if desired.  Use immediately or refrigerate in a sealed container for up to 3 days.
  2. To Make The Salad: Combine all ingredients in a large salad bowl, drizzle evenly with the vinaigrette, and toss until evenly combined.  Serve immediately, topped with extra feta cheese and black pepper if desired.

 

Mediterranean grilled chicken

Yield: 2 servings         

Marinate

¼ cup oil

1 tablespoon lemon juice

1 tablespoon parsley

½ teaspoons honey  

2 tablespoon red wine vinegar

1 teaspoon oregano

¼ teaspoon salt

Pinch ground black pepper  

¼ teaspoon red pepper flakes

2 pieces of chicken

White rice for serving

  In a small bowl combine all ingredients and allow to marinate for 45 minutes or overnighting.

In a grill pan over medium high heat add chicken and cook 7 minutes before flipping and cooking for another 7 minutes on the other. If needs to be cooked longer, transfer to a sheet tray and finish in the oven.

In a small skillet, add marinade and cook until boiling. Allow to boil for 3 minutes then serve over chicken. Serve over rice

 

Crust less Zucchini Quiche

  yield: 8 servings

1 teaspoon unsalted butter, softened

2 tablespoons extra-virgin olive oil

1 large tomato, sliced ¼ inch thick

2 tablespoons shallot, minced

2 small zucchini, sliced ¼ inch thick

½ cup mozzarella cheese, shredded

4 large eggs, beaten

¼ teaspoon double acting baking powder

½ cup whole milk

¼ cup all-purpose flour

¼ cup fresh plus 1 tablespoon parsley, chopped

3 tablespoons parmesan or Romano cheese, shredded or grated

1 teaspoon paprika or pimenton

½ teaspoon fine sea salt

¼ teaspoon ground black pepper

Kosher salt for salting tomatoes

Preheat oven to 325 degrees

On a paper-lined rimmed baking sheet, lay tomatoes in a single layer and sprinkle with kosher salt. Let sit for 10 minutes, then blot with paper towel to remove salt and excess moisture.  In a medium skillet, add olive oil and heat on medium until oil shimmers and loses most of its yellow color. Add zucchini rounds and sauté until tender. Add shallots and cook 2 minutes. Add paprika and continue to sauté until lightly browned and shallots become aromatic. Set aside to cool slightly.  In a medium mixing bowl, combine eggs, milk, flour and baking powder and whisk to incorporate, removing any lumps. Lightly grease a 10 inch pie plate with softened butter. Pour ½ of egg mixture into bottom of prepared pie plate. Arrange tomatoes in a single layer nestled into custard mix. Evenly sprinkle ½ of mozzarella and parmesan cheese and gently stir into custard. Add contents of skillet, ¼ cup parsley, salt, pepper and remaining cheeses, folding gently to mix. Pour in remaining egg mixture and fold with silicone spatula until all of cheese and vegetables are covered. Lightly season with salt and pepper and transfer pie plate to a rimmed baking sheet.  Bake at 325 for 1 hour, until quiche is firm in the center and rises into a sight mound. Remove from oven and place on wire rack to Set. Slice into 8 equal slices and serve on warmed plate. Garnish with 1 tablespoon chopped parsley.

 

Greek blueberry sponge cake

  yield: 8

6 large eggs, separated

1 cup  flour, sifted

¼ teaspoon baking powder

¼ teaspoon salt

1 cup granulated sugar

1 teaspoon real vanilla extract

2 tablespoon water

Zest of 2 lemons

1 pound blueberries

½ cup greek yogurt

¾ teaspoon cream of tartar

Preheat oven 350 degrees

Separate eggs and bring whites to room temperature.

  In a small mixing bowl, sift together flour, baking powder, and salt. Set aside until needed.

Place egg yolks and ¾ cup of sugar in the bowl of a stand mixer fitted with whisk attachment. Whip until yolks are light in color and fluffy, then add vanilla water and zest. Set aside.

In the bowl of a stand mixer fitted with whisk attachment, whip egg whites until frothy, then add cream of tartar and remaining ¼ cup sugar and mix until medium peaks form.

    Adding 1/3 At a time, fold dry ingredients into egg yolks, adding more only after previous addition is fully  combined.

 Fold in egg whites in quarters until combined but do not overmix. Mix greek yogurt and blue berries in then,    Pour batter into a greased 10 inch cake pan and bake for 28-35 minutes, until pick inserted into center comes out clean.

 Transfer cake from oven and invert cake onto a clean, parchment lined baking sheet and let cool completely before moving. This will keep cake from falling while cooling.

by

Valentines Midnight in Paris

Seared Scallops with Beurre Blanc and Pesto Pea

Parisian Chicken

Pomme Frites with Truffle Ailoi

White Chocolate Raspberry Cheesecake with a Mocha Heart Shaped Cookie

Seared Scallops with Beurre Blanc and Pesto Pea

Serves 4

Ingredients

Beurre Blanc

1 shallot, minced

¼ cup white wine vinegar

¼ cup white wine

4 Tablespoon heavy cream

1 cup butter, cut into cubes

Salt and pepper

Pesto pea

1 bag frozen peas

1 clove garlic, peeled and crushed

3 Tablespoons pesto

2 Tablespoon Parmesan

Salt and pepper

Seared Scallops

Scallops

Salt and pepper

1 Tablespoon

1 Tablespoon olive oil

  1. To make the Beurre blanc, add the shallots, vinegar and wine to a saucepan. Simmer over medium heat until it is reduced by more than half. Add the cream. Add the butter chunks to the pan all at once. Turn the heat to high and whisk while moving the pan until it has completely melted. Season with salt and pepper.
  2. To make the pea puree, boil 2 cups of water and garlic clove. Cook the peas until tender, about 3 minutes. Remove garlic cloves. Add to blender with pesto, and pepper. Pulse until you get consistency you like. Use a little of the cooking liquid to thin if necessary. Remove from blender and mix in Parmesan.
  3. To sear scallops, pat scallops dry with paper towel. Season with salt and pepper. Heat a sauté pan over high heat. Add butter and oil. Place scallops in the pan. Leave them alone for about 3 minutes on the first side and 1 ½ minute on the second side, they will form a light crust.
  4. To plate, add pea puree to a plate. Top with scallops and pour over beurre blanc.

 

Parisian Chicken

Serves 4

Ingredients

4 boneless, skinless, chicken breast

2 Tablespoon whole milk

2 large eggs

¼ cup dry flour

6 Tablespoon unsalted butter

2 Tablespoon of olive oil

¼ cup dry vermouth

Juice of 1 lemon

1 Tablespoon chopped parsley

Directions

  1. Lay the breasts down on a cutting board and use a sharp knife parallel to the cutting board to cut them (carefully) almost all the way in half, leaving about ½ inch attached. Open breasts like a book and cover with plastic wrap. Gently pound them with a meat mallet or heavy skillet to uniform, 1/4 –inch thickness. Season both sides with salt and pepper.
  2. In a shallow bowl, whisk the milk and the eggs, and spread the flour on a plate. Heat 2 Tablespoons of butter and olive oil in a skillet until foam subsides. Dredge the chicken breast in flour, shaking off the excess, then dip them in the egg and transfer to the skillet. Cook until golden, 2-3 minutes per side, in batches as necessary (add extra butter as needed).
  3. Transfer the chicken to a plate tented with foil. Then add the vermouth and lemon juice to the sauté pan. Increase the heat and scrape up any brown bits, then season to taste. Reduce for a minute or so (about half) then whisk in remaining butter in pieces. Add parsley. Serve the chicken with the sauce poured over it

Pomme Frites with Truffle Ailoi

Serves 4-6

Ingredients:

Vegetable oil, for frying2 large russet potatoes (about 1 ½  pounds) cleaned

Truffle Aioli

½ cup mayonnaise

½ crème fraiche or sour cream

 1 Tablespoon of white truffle oil

1 large clove, diced

Zest of 1 lemon

Salt and pepper

½ cup chopped fresh parsley

¼ cup finely chopped fresh rosemary

Mix all truffle Aioli ingredients together except herbs. Cover place in refrigerator.

1 Tablespoon white truffle oil, for drizzling

Directions:

  1. Heat 2 to 3 inches of oil in a heavy bottomed pot 350 degrees F.
  2. Carefully cut the potatoes into shoestring using a mandolin fitted with the narrowest julienne blade (about 1/8 inch wide). Rinse the cut potatoes thoroughly in a bowl of cold water to remove the surface starch. Keep to potatoes in bowl of cold water until ready to use.
  3. Transfer the potatoes to a paper towel lined sheet pan and pat them dry, as dry as possible.
  4. Fry the potatoes in batches until they are crisp and turn golden. 2-3 minutes per batch. As each batch of fries comes out, transfer to a large mixing bowl and toss with chopped herbs, drizzle with truffle oil and salt and pepper to taste serve with truffle aioli

The BEST Cheesecake Recipe

Ingredients

Chocolate cookie Crust¹

1 ½ cups ground oreo’s(170g)

2-3 oz  butter, melted

Cheesecake

32 oz cream cheese² softened to room temperature (910g)

1 cup sugar (200g)

⅔ cups sour cream (160g)

1 ½ teaspoons vanilla extract

⅛ teaspoon salt

4 large eggs room temperature, lightly beaten

1 cup white chocolate chips melted

2 cup frozen raspberries tossed lightly in flour

Instructions

Preheat oven to 325F (160C).

Prepare crust first by combining oreo crumbs and  melted butter and use a fork to combine ingredients well.

Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.

Cheesecake

In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).

Add sugar and stir again until creamy.

Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.

With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.  Mix in melted white chocolate and then fold in by hand the raspberries.

Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.

Transfer to the center rack of your oven and bake on 325F (160C) for 50-60 minutes (or longer as needed, see note 3). Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don’t over-bake or the texture will suffer, which means we all suffer.

Remove from oven and allow to cool on top of the oven⁴ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.

Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. I remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!

 

by

Valentine’s Special-Stuffed Tenderloin

Savory Beer Cheese Dip served with Pretzel Bites

Stuffed Beef Tenderloin

French Onion Baked Potato

White Chocolate Raspberry Cheesecake

with a Mocha Heart Shaped Cookie

Savory Beer Cheese Dip served with Pretzel Bites

Yield: 2

¼ cup butter

¼ cup flour

½ teaspoon onion powder

½ teaspoon garlic powder

⅛ teaspoon cayenne pepper

1 cup milk

⅔ cup beer

1 teaspoon dijon mustard

1 teaspoon Worcestershire sauce

2 cups sharp cheddar shredded

1 cup gruyere or swiss cheese, shredded

Pretzel bites for serving

Melt butter, flour, onion powder, garlic powder, and cayenne pepper over medium heat in a saucepan. Cook 1 minute.

Stir in milk and beer a bit at a time, whisking until smooth after each addition. Continue cooking over medium heat, add in mustard and Worcestershire, cooking sauce until thick and bubbly.

Reduce heat to low, add cheeses, and stir just until melted and smooth.

Serve warm with soft pretzels.

 

French Onion Baked Potato

Yield: 2

2 russet potatoes

Oil

Salt and pepper

FOR THE SOUP

2 tablespoons butter

2 medium onions, thinly sliced

2 sprigs thyme or 1 teaspoon dried

1/4 cup red wine

1 tablespoon flour

2 garlic cloves, minced

1/2 cup beef broth

½ cup shredded Gruyère

Preheat oven to 350° and line a small baking sheet with parchment paper. Pierce potatoes all over with a fork. Rub with oil and season generously with salt and pepper. Bake until potatoes are easily pierced with a fork, 1 hour to 1 hour 30 minutes.

Meanwhile, make onion soup filling: In a pot over medium heat, melt butter. When melted, add onions and thyme and season with salt and pepper. Cook, stirring occasionally, until onions are soft and caramelized.

Remove thyme (if using fresh) and add wine. Bring to a simmer and cook until wine is mostly evaporated. Add in flour and garlic and cook until garlic is fragrant. Add in broth and bring to a simmer. Let simmer until thickened slightly. Turn heat off, Season with more salt and pepper to taste.

When potatoes are tender, cut top off of potato and scoop potato filling out into a bowl. Leaving the potato skin intact. Mash potato and pour in half of soup mixture and ¼ cup cheese. Mix to combine. Place mashed potatoes back into potato skin and top with remaining soup and cheese. Place in oven and bake for 7-10 minutes or until cheese is melted. Serve.

 

Sautéed Green Beans with almonds and Parmesan

yield: 2 servings

½ pound fresh green beans, trimmed and blanched

1 tablespoon vegetable oil

1 tablespoon extra-virgin olive oil

½ teaspoon garlic, minced

¼ cup parmesan

¼ cup almonds slices

Sea salt and ground black pepper

Prepare small saucepan of lightly salted water to blanch beans

Prepare ice bath

To blanch beans:

  Bring a small saucepan of lightly salted water to a boil. Add beans and cook for 3-5 minutes until beans are bright green and tender but not mushy. Drain and transfer to ice bath until fully cooled and set aside.

To cook beans:

  Add 1 tablespoon oil to medium skillet and heat until oil shimmers. Add garlic and sauté for 1 minute, just until garlic is lightly browned and fragrant. Add beans and sauté stirring occasionally until fully cooked. Taste and adjust flavor with salt and pepper.

Garnish with shaved parmesan and almonds

 

Stuffed Beef Tenderloin

Yield: 2

2 beef tenderloins filets, butterflied and pounded

oil

¼ onion, minced

4 mushrooms, minced

2-4 cloves garlic minced

¼ cup dried fruit

¼ cup panko

Fresh or dried Thyme to taste

Fresh or dried sage to taste

¼ cup sherry

Butchers twine

¼ cup Marsala

½ cup red wine

2 tablespoon butter

Salt and pepper to taste

Lay out pounded beef on parchment paper. Season with salt and pepper, set aside.

In a large skillet drizzle in some oil over medium high heat. Add onions and mushrooms. Cook until mushrooms have cooked down. Add garlic, dried fruit, panko, thyme and sage. Cook until fragrant. Add sherry and cook until all liquid has dissipated. Turn heat off. Spoon mixture onto both pieces of beef. Roll and tie with butchers twine. In the same large skillet over medium high heat add some more oil add beef to pan and sear until internal desired temperature is reached. and add Marsala and red wine. Deglaze pan and cook until liquid is half. Add butter, once melted season with salt and pepper then serve.

 

The BEST Cheesecake Recipe

Ingredients

Chocolate cookie Crust¹

1 ½ cups ground oreo’s(170g)

2-3 oz  butter, melted

Cheesecake

32 oz cream cheese² softened to room temperature (910g)

1 cup sugar (200g)

⅔ cups sour cream (160g)

1 ½ teaspoons vanilla extract

⅛ teaspoon salt

4 large eggs room temperature, lightly beaten

1 cup white chocolate chips melted

2 cup frozen raspberries tossed lightly in flour

Instructions

Preheat oven to 325F (160C).

Prepare crust first by combining oreo crumbs and  melted butter and use a fork to combine ingredients well.

Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.

Cheesecake

In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).

Add sugar and stir again until creamy.

Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.

With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.  Mix in melted white chocolate and then fold in by hand the raspberries.

Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.

Transfer to the center rack of your oven and bake on 325F (160C) for 50-60 minutes (or longer as needed, see note 3). Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don’t over-bake or the texture will suffer, which means we all suffer.

Remove from oven and allow to cool on top of the oven⁴ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.

Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. I remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!

 

Chocolate Shortbread Heart Cookies

Ingredients

1 3/4 cups all-purpose flour

2/3 cup Dutch processed cocoa powder

1/2 teaspoon salt

1/2 cup plus 2 tablespoons granulated sugar

1 cup unsalted butter at room temperature + 3 Tbls

1 teaspoon vanilla extract

2 cups semi-sweet chocolate chips melted

Sprinkles for decorating

Instructions

Sift the flour, cocoa, and salt together. Set aside.

In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Mix in the vanilla extract. Slowly add in the flour mixture and mix until combined. Between two sheets of waxed paper, roll the dough 1/4-inch thick as evenly as possible.

Chill for 30 minutes.

Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Cut out the cookies with a heart shaped or other cookie cutter. Arrange the cookies, on the prepared baking sheet.

Bake the cookies for 15 minutes, or until crisp and firm. Let the cookies cool on the baking sheet for two minutes and then transfer to a wire

cooling rack to cool completely.

When the cookies are cool dip the hearts into the melted chocolate. I only dipped about 1/4 of the heart. Sprinkle the chocolate section with sprinkles, if desired. Place the heart cookies on wax paper until the chocolate is completely set up.

 

 

by

Mardi Gras

Shrimp Remoulade Galatoire’s

Bourbon Street Rib-Eye Steak

Grits a Ya Ya

Bread Pudding with Praline sauce

Shrimp Remoulade Galatoire’s

Ingredients

  • 4 stalks celery, coarsely chopped
  • 4 green onions, chopped
  • 1 small onion, chopped
  • 3/4 cup Italian flat leaf parsley
  • 1/2 cup red wine vinegar
  • 1/2 cup ketchup
  • 1/2 cup tomato puree

  • 1/2 cup Creole mustard
  • 1 teaspoon Worcestershire sauce
  • 1 1/8 cups vegetable oil
  • 2 teaspoons paprika
  • 2 pounds large cooked shrimp, peeled and deveined
  • 12 lettuce leaves

Directions

  1. In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight.
  2. When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.

 

Bourbon Street Rib-Eye Steak

¼ cup bourbon

2 tablespoons brown sugar

2 tablespoon soy sauce

1 ½ tablespoon apple cider vinegar

1 teaspoon minced garlic

Pepper to taste

2 (6 ounce) beef rib-eye steaks

1 T oil

Directions

Instructions

Make the bourbon glaze by adding the bourbon, brown sugar, soy, vinegar and garlic to a pot. Bring to a boil and reduce to ½.

Season and sear the steak

Let the steak sit at room temperature for about 30 minutes prior to preparing it. Pat the steak dry with a paper towel, then generously season with kosher salt. You want to make sure to season the top, bottom, and sides of the steak.

Now heat your cast iron pan over high heat. Once the pan is smoking pour in the  oil and gently place the seasoned steak into the pan. Always make sure to place it away from you so the hot oil doesn’t splash back at you.  Grill with out moving for 3 minutes, rotate 90 degrees and grill another 2 minutes.  Turn and cook to desired doneness.

 

Grits a Ya Ya

 Ingredients

  • 3 1/2 cups chicken stock
  • 3/4 cup old fashioned grits
  • 1/4 cup heavy cream, plus more as needed
  • 1 cup shredded smoked Gouda cheese, or more to taste
  • 1/4 cup butter
  • 8 slices bacon, chopped
  • 3 tablespoons butter
  • 1 tablespoon minced shallot
  • 1 tablespoon minced garlic
  • 1 splash white wine
  • 2 cups chopped spinach
  • 1 cup chopped portobello mushrooms
  • 1/4 cup sliced green onions
  • 2 cups heavy cream
  • 1 dash hot pepper sauce, or to taste
  • salt and ground black pepper to taste

Directions

  1. Bring the chicken stock to a boil in a saucepan over high heat.
  2. Slowly pour the grits into the stock while stirring constantly.
  3. Reduce heat to low; simmer until the grits are tender and thick, 15 to 20 minutes, stirring occasionally.
  4. Stir in 1/4 cup heavy cream to thin the grits.
  5. Stir in the Gouda cheese and 1/4 cup butter until melted and smooth.
  6. While the grits are cooking, place the bacon in a large, deep skillet over medium heat; cook until the bacon fat is rendered, about 3 minutes.
  7. Stir in the shallot and garlic; cooking and stirring until the shallots are tender, about 5 minutes.
  8. Pour in the white wine and stir in 3 tablespoons butter, cooking and stirring until the butter has melted. Stir in the spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more. Stir in 2 cups heavy cream. Simmer until the cream is reduced by about a third, about 10 minutes.
  9. Fold the mushroom mixture into the grits, thinning out with heavy cream if needed. Season with hot sauce.

 

Cheesy Shrimp and Grits

Servings: 6

Ingredients

2 cups water

salt and ground black pepper to taste

1/2 cup stone-ground grits

1 cup shredded sharp Cheddar cheese

2 tablespoons butter

1/2 pound shrimp, peeled and deveined

2 slices bacon, chopped

1/2 cup thinly sliced scallions

1 tablespoons chopped fresh parsley

1 large clove garlic, minced

2 teaspoons lemon juice

Directions

Bring water to a boil in a pot over high heat. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter. Cover and set aside

Rinse shrimp and pat dry.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until bright pink on the outside and opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice; cook for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

 

Bread Pudding with Bourbon Caramel Sauce

½ Cup Raisins

¼ Cup Bourbon

4 Cups Stale French Bread

2 Cups Heavy Cream

¾ Cup Sugar

1t Cinnamon

2 Large Eggs

1 T Vanilla

  1. In small bowl combine raisins and bourbon, let stand at least 30 minutes preferably overnight.
  2. In large bowl combine bread cubes and cream. Set aside.
  3. Preheat oven 350. In bowl whisk together sugar, cinnamon, eggs, vanilla and raisins with their liquid.  Add this mixture to the bread mixture and fold together. Mix in chocolate.
  4. Place 1 ½ t butter in individual ramekins, put in oven to melt. Scoop bread mixture into them and bake until pudding is firm and knife inserted into the center comes out clean.  Approximately 30 minutes.
  5. Serve warm with scoop of ice cream and the bourbon caramel sauce.

 

Praline  Sauce

1/2 pound unsalted butter

1 cup heavy cream

1 cup brown sugar

1/2 cup chopped toasted pecans

Directions

Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.

  1. In small bowl set over simmering water, whisk the sugar and egg together until warm to the touch and beginning to fluff up. Whisk in the melted butter; whisk in the bourbon.
  2. Pour the sauce over each serving.

by

Valentine’s Special-Touch of France

French Country Salad with Lemon Dijon

Homemade Fettuccine with Cream Sauce

Steak Au Poivre with White Truffle Aioli 

White Chocolate Raspberry Cheesecake with a Mocha Heart Shaped Cookie

French country salad with citrus vinaigrette

 

1 (5 oz.) bag of arugula

4oz asparagus, tough ends trimmed.

olive oil, to drizzle over asparagus

sea salt, to sprinkle over asparagus.

1/4 cup sliced cooked beets, canned, jarred, home-cooked.

1/4 cup whole walnuts or pecans, toasted.

1 oz crumbled goat cheese

For the vinaigrette

1 tbsp Dijon mustard

1 1/2 tbsp balsamic vinegar

2 oz olive oil

1 clove small garlic, minced.

1/4 tsp sea salt

pinch of freshly ground black pepper.

1 tsp lemon juice

1 tsp lemon zest

                        Preheat the oven to 400°F. Line a baking sheet with a piece of parchment paper. Cut the asparagus into 1 1/2″ long pieces. Spread the asparagus out onto the prepared baking sheet. Drizzle olive oil over the asparagus along with a sprinkle of sea salt. Roast for 4 to 5 minutes, until the asparagus is tender but still has a bite. Allow the asparagus to cool before using. Toss the arugula with the asparagus in a large bowl; temporarily set aside. To create the dressing Whisk all of the vinaigrette ingredients together in a small bowl Toss the salad with the vinaigrette until everything is lightly coated in the dressing. Then garnish the salad with the sliced beets, toasted nuts, and crumbled goat cheese.

Fresh Pasta Dough

yield: 2 servings

1 ¼ cups all purpose flour

2 large eggs

1 tablespoon olive oil

½ teaspoon sea salt

  Making fresh pasta dough is fun and very easy. Traditionally, the dough is mixed directly on a board or counter but it is acceptable to begin the dough in a bowl to limit the cleanup. Laminate counter tops are fine for kneading dough but natural or engineered stone is best as it is non-porous and maintains constant temperature, especially important when working with yeast doughs.

  In a bowl or on a countertop, combine the salt and flour. Using your fingers, create a well in the center of the mound, being sure that the well’s walls are equally thick and high. In a separate container, combine eggs and olive oil. Scramble eggs with a fork to incorporate oil.

  Add 1/3 of egg/oil mixture to center of well. Using a swirling motion, pull flour from inner walls of well into eggs and mix until it forms a thick paste. If working on a countertop, be careful not to break through the walls of the well as egg will run out over the work surface. When center is no longer runny, add half of remaining egg mixture and stir to paste. Add remaining liquid and repeat. Continue to mix until fork is no longer effective and then turn dough out onto work surface.

  Knead dough by flattening, folding it in half and pressing hard with the palm of your hand. Rotate 90’ and repeat over and over until dough is a consistent color (no patches of flour or egg mixture) and begins to feel springy. Pasta dough should be visibly bumpy but soft and smooth to the touch. To test, press a finger into dough. The depression made by your finger should spring back almost entirely. Flatten dough into a disk 1 ½ inches thick, wrap with saran and place in cooler to rest for 20-30 minutes or until finger divot does not bounce back. This means that the gluten that was excited in the kneading process has relaxed and the dough is ready to be rolled and cut.

 

 

 

White wine cream sauce

  yield: 2

1 cup heavy cream

½ cup parmesan

 ½ cup white wine

2 garlic cloves, minced

1 teaspoon veggie oil

Salt and pepper to taste

In a large skillet over medium heat add veggie oil and garlic, as soon the garlic is aromatic Add white wine. Cook wine down until the pan is almost dry then add heavy cream and cheese. Mix until cheese is fully melted then season with salt and pepper.

 

 

 

Steak Au Poivre

2 thick-cut Steaks Beef Tenderloin or NY Strip steak, 6-8 ounces, about 1 1/2 – inches thick

Coarse salt

1Tablespoon whole black peppercorns crushed

1 Tablespoon butter

1 teaspoon olive oil

2 tablespoons brandy

1/4 cup heavy cream

Instructions:

  1. At least 30 minutes up to an hour before cooking remove the steaks from the fridge. Sprinkle all sides of steaks with salt. Just before cooking, pat steaks dry with paper towel to remove any excess moisture. Generously coat all sides of steaks with the fresh ground black pepper, pressing it into the steaks.
  2. Heat a large heavy cast iron skillet over medium high heat. Add butter and olive oil. Just as butter begins to smoke, place steaks in pan for medium rare, cook for 4 minutes on each side. Adjust cook time for desired doneness, using a meat thermometer for doneness. Transfer to plate, cover loosely with foil.
  3. Turn burners off. Carefully pour Cognac into hot frying pan. Carefully light the alcohol with a lighter and swirl the pan around until the flame burns out. Turn heat back on to medium. Whisking until sauce lightly thickens, about 6-8 minutes. Salt and pepper to taste, pour sauce over steaks.

Steak temperature:

Rare 125F, Medium Rare 135F, Medium 145F, Medium well 150F Well done 160F

 

 

Truffle Aioli (Truffle Garlic Mayo)

Ingredients

½ cup mayonnaise

1 teaspoon white or black truffle oil

1 teaspoon lemon zest

½ teaspoon lemon juice

1 clove garlic grated

kosher salt or sea salt/pepper to taste

Instructions

Whisk – Add mayonnaise, truffle oil, lemon zest, lemon juice, and garlic to a bowl and whisk until combined.

 

 

The BEST Cheesecake Recipe

Ingredients

Chocolate cookie Crust¹

1 ½ cups ground oreo’s(170g)

2-3 oz  butter, melted

Cheesecake

32 oz cream cheese² softened to room temperature (910g)

1 cup sugar (200g)

⅔ cups sour cream (160g)

1 ½ teaspoons vanilla extract

⅛ teaspoon salt

4 large eggs room temperature, lightly beaten

1 cup white chocolate chips melted

2 cup frozen raspberries tossed lightly in flour

Instructions

Preheat oven to 325F (160C).

Prepare crust first by combining oreo crumbs and  melted butter and use a fork to combine ingredients well.

Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.

Cheesecake

In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).

Add sugar and stir again until creamy.

Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.

With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.  Mix in melted white chocolate and then fold in by hand the raspberries.

Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.

Transfer to the center rack of your oven and bake on 325F (160C) for 50-60 minutes (or longer as needed, see note 3). Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don’t over-bake or the texture will suffer, which means we all suffer.

Remove from oven and allow to cool on top of the oven⁴ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.

Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. I remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!

 

Chocolate Shortbread Heart Cookies

Ingredients

1 3/4 cups all-purpose flour

2/3 cup Dutch processed cocoa powder

1/2 teaspoon salt

1/2 cup plus 2 tablespoons granulated sugar

1 cup unsalted butter at room temperature + 3 Tbls

1 teaspoon vanilla extract

2 cups semi-sweet chocolate chips melted

Sprinkles for decorating

Instructions

Sift the flour, cocoa, and salt together. Set aside.

In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Mix in the vanilla extract. Slowly add in the flour mixture and mix until combined. Between two sheets of waxed paper, roll the dough 1/4-inch thick as evenly as possible.

Chill for 30 minutes.

Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Cut out the cookies with a heart shaped or other cookie cutter. Arrange the cookies, on the prepared baking sheet.

Bake the cookies for 15 minutes, or until crisp and firm. Let the cookies cool on the baking sheet for two minutes and then transfer to a wire

cooling rack to cool completely.

When the cookies are cool dip the hearts into the melted chocolate. I only dipped about 1/4 of the heart. Sprinkle the chocolate section with sprinkles, if desired. Place the heart cookies on wax paper until the chocolate is completely set up.

 

 

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Valentines Creamy Lobster Pasta

Grilled Caesar salad

Fresh Pasta from scratch

Lobster Pasta

Cheddar bay biscuits

White Chocolate Raspberry Cheesecake

served with a Heart Shaped Mocha Cookie

 

Grilled Caesar Salad with Garlic Croutons

Yield: 2 servings

2 thick slices Italian bread or 4 thick slices French baguette cut in 1 inch cubes

¼ cup olive oil,

Vegetable oil for brushing grill pan

1 tablespoon Italian parsley, chopped

½ cup grape tomatoes split lengthwise

1 large egg yolk

1 small anchovy filet or ¼ teaspoon anchovy paste

Juice of ½ lemons

1 teaspoon fresh garlic, minced and divided

½ teaspoon Dijon mustard

1 head romaine lettuce, split lengthwise

Sea salt and pepper to taste

  Preheat cast iron grill pan at medium-high heat.

    To make garlic croutons: In a small bowl toss bread cubes, garlic, and parsley. Drizzle 2 tablespoons olive oil over mixture, gently tossing as it is added. Season with salt and pepper and mix being careful not to mash the bread. Spread out croutons on small parchment lined rimmed baking sheet and bake for 5-7 minutes or until croutons are just crispy outside but still soft inside. Remove from oven and set aside to cool.

  To grill romaine: Brush preheated grill pan with vegetable oil Place split romaine head cut side down in pan at 45’ angle. Sear for 1-2 minutes, then rotate romaine 90’. Grill for 1-2 more minutes or until desired grill lines are achieved. Immediately transfer lettuce to cooler uncovered to chill before it can wilt.

 To make Caesar dressing: Add egg yolk, ½ teaspoon garlic, Dijon, and anchovy to a medium mixing bowl. Whisk vigorously to combine and extract flavor from garlic. Squeeze half of lemon into mixture and whisk to incorporate

 

Fresh Pasta Dough

yield: 2 servings

1 ¼ cups all purpose flour

2 large eggs

1 tablespoon olive oil

½ teaspoon sea salt

  Making fresh pasta dough is fun and very easy. Traditionally, the dough is mixed directly on a board or counter but it is acceptable to begin the dough in a bowl to limit the cleanup. Laminate counter tops are fine for kneading dough but natural or engineered stone is best as it is non-porous and maintains constant temperature, especially important when working with yeast doughs.

  In a bowl or on a countertop, combine the salt and flour. Using your fingers, create a well in the center of the mound, being sure that the well’s walls are equally thick and high. In a separate container, combine eggs and olive oil. Scramble eggs with a fork to incorporate oil.

  Add 1/3 of egg/oil mixture to center of well. Using a swirling motion, pull flour from inner walls of well into eggs and mix until it forms a thick paste. If working on a countertop, be careful not to break through the walls of the well as egg will run out over the work surface. When center is no longer runny, add half of remaining egg mixture and stir to paste. Add remaining liquid and repeat. Continue to mix until fork is no longer effective and then turn dough out onto work surface.

  Knead dough by flattening, folding it in half and pressing hard with the palm of your hand. Rotate 90’ and repeat over and over until dough is a consistent color (no patches of flour or egg mixture) and begins to feel springy. Pasta dough should be visibly bumpy but soft and smooth to the touch. To test, press a finger into dough. The depression made by your finger should spring back almost entirely. Flatten dough into a disk 1 ½ inches thick, wrap with saran and place in cooler to rest for 20-30 minutes or until finger divot does not bounce back. This means that the gluten that was excited in the kneading process has relaxed and the dough is ready to be rolled and cut.

 

Creamy lobster pasta with homemade pasta

yield: 2 servings

1 pasta recipe, prepared and rolled out

½ cup lobster

1 cup heavy cream

1 teaspoon oil

2 garlic cloves, minced

½ cup parmesan

1 teaspoon fresh dill

¼ teaspoon red pepper flakes

¼ cup white wine

½ lemon, zested and juiced

2 tablespoons butter

Salt and pepper to taste

In a large skillet over medium heat add oil and garlic. Cook garlic for 30 seconds then pour in white wine, lemon juice, and lemon zest. Cook slightly and pour in heavy cream. Stir in parmesan, dill, red pepper flakes, and allow coming up to a boil and turning heat off. Stir in butter, and lobster. Taste and season with salt and pepper.

Boil fresh pasta and add directly into sauce once cooked.

 

Cheddar Bay Biscuits

Ingredients

 2 cups all purpose flour

 1 Tablespoon Sugar

 1 Tablespoon baking powder

2 teaspoons garlic powder

3/4 teaspoon salt

1 cup buttermilk

1/2 cup unsalted butter melted

1 1/2 cups shredded cheddar cheese

¼ teaspoon cayenne pepper

Garlic Butter Topping:

3 Tablespoons unsalted butter melted

  1/2 teaspoon garlic powder

  1 Tablespoon fresh parsley finely chopped

Instructions

  1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set it aside.
  2. In a large mixing bowl, combine flour, sugar, baking powder, garlic powder, and salt. Whisk together the melted butter and buttermilk. Combine with the dry ingredients until incorporated. It will make a thick dough. Fold in the cheddar cheese.
  3. Measure out each biscuit in a ¼ cup measuring cup. The measuring cup worked great for packing the dough into the cup and spooning the dough out onto the baking sheet. It made perfect round biscuits.
  4. Bake for 10-12 minutes in preheated oven until golden brown. Combine garlic butter topping ingredients and brush onto each biscuit. Makes 11 biscuits.

 

The BEST Cheesecake Recipe

Ingredients

Chocolate cookie Crust¹

1 ½ cups ground oreo’s(170g)

2-3 oz  butter, melted

Cheesecake

32 oz cream cheese² softened to room temperature (910g)

1 cup sugar (200g)

⅔ cups sour cream (160g)

1 ½ teaspoons vanilla extract

⅛ teaspoon salt

4 large eggs room temperature, lightly beaten

1 cup white chocolate chips melted

2 cup frozen raspberries tossed lightly in flour

Instructions

Preheat oven to 325F (160C).

Prepare crust first by combining oreo crumbs and  melted butter and use a fork to combine ingredients well.

Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.

Cheesecake

In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).

Add sugar and stir again until creamy.

Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.

With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.  Mix in melted white chocolate and then fold in by hand the raspberries.

Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.

Transfer to the center rack of your oven and bake on 325F (160C) for 50-60 minutes (or longer as needed, see note 3). Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don’t over-bake or the texture will suffer, which means we all suffer.

Remove from oven and allow to cool on top of the oven⁴ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.

Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. I remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!

 

Chocolate Shortbread Heart Cookies

Ingredients

1 3/4 cups all-purpose flour

2/3 cup Dutch processed cocoa powder

1/2 teaspoon salt

1/2 cup plus 2 tablespoons granulated sugar

1 cup unsalted butter at room temperature + 3 Tbls

1 teaspoon vanilla extract

2 cups semi-sweet chocolate chips melted

Sprinkles for decorating

Instructions

Sift the flour, cocoa, and salt together. Set aside.

In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Mix in the vanilla extract. Slowly add in the flour mixture and mix until combined. Between two sheets of waxed paper, roll the dough 1/4-inch thick as evenly as possible.

Chill for 30 minutes.

Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Cut out the cookies with a heart shaped or other cookie cutter. Arrange the cookies, on the prepared baking sheet.

Bake the cookies for 15 minutes, or until crisp and firm. Let the cookies cool on the baking sheet for two minutes and then transfer to a wire

cooling rack to cool completely.

When the cookies are cool dip the hearts into the melted chocolate. I only dipped about 1/4 of the heart. Sprinkle the chocolate section with sprinkles, if desired. Place the heart cookies on wax paper until the chocolate is completely set up.

 

 

 

 

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