Dec 22, 2012
Everything Rachael Ray: It's A Keeper: Mini-Meatball (Italian Wedding) Sou...
Everything Rachael Ray: It's A Keeper: Mini-Meatball (Italian Wedding) Sou...: It's finally getting cold here in sunny California. Cold and rainy. So, I felt a nice soup and sammie night was in order (again). The f...
Dec 6, 2012
The Cooking begins in January 2013
looks like Sunday January 6th 10:00am is the day for Club to start
Please email me ASAP if you will join me ..
If I do not get enough responses I will cancel ..
Please subscribe or follow this blog so you can collect the recipes we will be doing .
I will email my ideas for menu... let me hear your ideas too
lori
Please email me ASAP if you will join me ..
If I do not get enough responses I will cancel ..
Please subscribe or follow this blog so you can collect the recipes we will be doing .
I will email my ideas for menu... let me hear your ideas too
lori
Tyler's Ultimate Recipes : Food Network
Tyler's Ultimate Recipes : Food Network my favorite CHEF all Good!
Nov 19, 2012
Nov 17, 2012
Chocolate Velvet Torte
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"Rich chocolate pastry cream fills a flaky crust for an easy-but-elegant final course. Start with Pepperidge Farm® Puff Pastry Sheets to make this dessert foolproof, and garnish each serving with fresh berries."
INGREDIENTS:
1 sheet Pepperidge Farm® Puff Pastry
1 pound semi-sweet chocolate, cut up
1 cup heavy cream
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1 egg yolk
1 pint raspberries or strawberries
|
DIRECTIONS:
| 1. | Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 425 degrees F. |
| 2. | Unfold pastry on lightly floured surface. Roll into 12-inch square. Cut off corners to make a circle. Press pastry into 9-inch springform pan. Prick pastry thoroughly with fork. |
| 3. | Bake for 20 minutes or until golden. Cool in pan on wire rack. |
| 4. | Place chocolate and cream in saucepan. Heat and stir until chocolate softens. Stir until smooth. Remove from heat. Add some chocolate mixture into egg yolk and stir well. Return egg mixture to remaining chocolate mixture and stir well. Cook and stir 1 minute. Pour mixture into pastry crust. Cover and refrigerate until firm, about 2 hours. |
| 5. | Garnish with raspberries. |
Jan 16, 2012
The filling possibilities are only limited by imagination
Pancetta, Caramelized Onion Puff Pastry “Ravioli” w/ Roasted Red Pepper Sauce
Please welcome Dara Michalski of Cookin’ Canuck . She’s a lovely mother of 2 boys who cooks up a beautiful storm of home-cooked meals on her blog. Dara is guest posting today and sharing her recipe for a fabulous puffed pastry ravioli with roasted red pepper sauce. We had to make the dish ourselves, recipe testing of course, and the results were just terrific! And we photographed it too. We couldn’t help it.
Text & recipe from Dara and photography from Todd & Diane .
roasted red peppers for the ravioli and sauce
It is well known amongst my family and friends that I have a thing for salt in any form – soy sauce, briny olives, sea salt on fudge. You name, I’ll eat it. It is darn near a miracle that my blood pressure is within the healthy range. I have already warned my doctor that if he ever considers giving me a “lower your sodium intake” talking-to, we will have words. And they won’t be polite, reserved Canadian words, either.
My fixation on all-things salty led to the creation of this recipe. Crispy pancetta and briny kalamata olives are balanced with the sweetness of caramelized onions and creamy goat cheese to produce a filling for the puff pastry “ravioli”. Okay, so they are not actually ravioli. If you are Italian, please forgive me for blaspheming the true pockets of pasta perfection of your heritage. In this recipe, dollops of the pancetta filling are placed along a puff pastry sheet and then covered with another sheet of puff pastry. A hand-held ravioli cutter (a round cookie cutter will work well, too) is used to form the “ravioli”. They are baked until puffed and golden, encasing the savory mixture inside the flaky layers.
While it is tempting to buy the store-bought roasted red peppers to use in the filling and sauce, I urge you totry roasting your own peppers. In my opinion, the peppers taste much better when roasted at home. Plus, you will save yourself a bundle of cash, particularly if you are prone to chucking slightly wrinkled red bell peppers into the garbage. They are perfect candidates for roasting. If you would like to roast your own peppers, head over to my read my how-to on the matter. Resist the urge to season the red pepper sauce with salt. The sauce has a mellow flavor to complement the salt from the pancetta and olives.
The next time I visit my doctor for a check-up, I am going to bribe him with a plate of these appetizers…if only to ward off his sodium threats for one more year.
- Dara Michalski, Cookin’ Canuck
Panchetta & caramelized onions
roasted red pepper for filling and sauce
kalamata olives & fresh oregano filling
brush edges of puff pastry with egg white
carefully place top layer of puff pastry over mounds of filling
roll and cut!
little puff pastry beauties after the bake
Print This Recipe
Pancetta, Caramelized Onion & Kalamata Puff Pastry “Ravioli” with Roasted Red Pepper Sauce
Recipe adapted from Dara Michalski of Cookin’ Canuck. Everything is just how she passed on to us, except we used additional puff pastry, giving a larger puff pastry/filling ratio and we had to change the cook time for our elevation at sea level. If you’d like more filling in your ravioli, halve the amount of puff pastry (use just 1 sheet) and double the amount of filling per ravioli. Serves 4-6.
Recipe adapted from Dara Michalski of Cookin’ Canuck. Everything is just how she passed on to us, except we used additional puff pastry, giving a larger puff pastry/filling ratio and we had to change the cook time for our elevation at sea level. If you’d like more filling in your ravioli, halve the amount of puff pastry (use just 1 sheet) and double the amount of filling per ravioli. Serves 4-6.
For the Red Pepper Sauce:
3 Red Bell Peppers, seeded & cut in half (1/2 will be used for ravioli)
2 cloves Garlic
3 tbsp (45ml) Plain Greek Yogurt
Pinch Red Chile Flakes (more or less to taste)
Sea Salt to taste
3 Red Bell Peppers, seeded & cut in half (1/2 will be used for ravioli)
2 cloves Garlic
3 tbsp (45ml) Plain Greek Yogurt
Pinch Red Chile Flakes (more or less to taste)
Sea Salt to taste
For the “Ravioli”:
2 sheets (8 oz. ea) purchased Puff Pastry, thawed (or make your own Puff Pastry)
2 oz. (60g) Pancetta, chopped
2 tsp (10ml) Olive Oil
½ medium yellow Onion, chopped
1 oz. (15g) Kalamata Olives, pitted and finely chopped
½ roasted Red Pepper, chopped (see instructions below)
1 ½ tsp (8ml) fresh Oregano, finely chopped, plus more for garnish
2 tsp (10ml) crumbled Goat Cheese (chevre)
1 Egg White
2 tsp (10ml) Water
2 sheets (8 oz. ea) purchased Puff Pastry, thawed (or make your own Puff Pastry)
2 oz. (60g) Pancetta, chopped
2 tsp (10ml) Olive Oil
½ medium yellow Onion, chopped
1 oz. (15g) Kalamata Olives, pitted and finely chopped
½ roasted Red Pepper, chopped (see instructions below)
1 ½ tsp (8ml) fresh Oregano, finely chopped, plus more for garnish
2 tsp (10ml) crumbled Goat Cheese (chevre)
1 Egg White
2 tsp (10ml) Water
Roast the Red Peppers:
preheat the broiler, rack approx. 6″ from broiler element. line baking sheet with aluminum foil
1. Core and seed red bell peppers. Lay skin side up on lined baking sheet and gently press down so they lie flat. Broil for about 15 minutes or until skins are almost completely blackened.
2. Place roasted peppers in a paper bag and let them steam themselves for 10 minutes. Remove from bag and peel off the skin. Finely chop half of one bell pepper for the ravioli filling, and roughly chop the rest for the sauce.
Make the Red Pepper Sauce:
1. Combine the 2 1/2 roasted bell peppers, garlic, yogurt, and chili flakes in a food processor or blender. Blend until smooth. Season with sea salt to taste, keeping in mind ravioli filling will be well seasoned by the Kalamata olives and pancetta.
Make the “Ravioli”:
Preheat the oven to 400 degrees F. Line 2 large baking sheets with parchment paper.
1. Lightly dust a work surface with flour. Roll each puff pastry sheet into a 12″ square (will be approx. 1/4″ thick). Cut the sheets in half to form two rectangles. Cover with a towel or plastic wrap until ready to use.
2. Over medium heat cook the pancetta until lightly golden. Drain on paper towels. In the same pan, add olive oil and onions and cook, stirring occasionally until golden. In a bowl, combine pancetta, onions, Kalamata olives, roasted red pepper, and oregano.
3. Whisk together the egg white and water to create an egg wash.
4. On the first two puff pastry rectangles, spoon a heaping teaspoon for each ravioli into 8 even mounds per sheet (2 rows of 4 mounds per sheet). Add about 1/4 teaspoon of crumbled goat cheese on top of each mound. Brush in between each mound with the egg wash. Cover with the other puff pastry rectangles and gently press around each mound to seal the two sheets together.
5. Cut around each “ravioli” with a hand held ravioli cutter, knife, fluted wheel or small cookie cutter. Carefully slide each “ravioli” onto the lined baking sheets, spacing them evenly so the air can circulate well between them. With a small knife, cut two small slits into each ravioli to release steam while cooking. Brush tops of puff pastry with egg wash.
6. Bake for approx. 20 minutes or until golden, rotating sheet pans halfway through cooking. Place on cooling rack for 5-10 minutes.
Serving:
optional: Sauce is excellent at room temperature, but if preferred you can warm sauce just before serving.
1. On each serving plate, spoon a small pool of sauce and top each with two ravioli. Drizzle a small amount of sauce over top (squeeze bottles work beautifully for this), and garnish with chopped oregano. Serve immediately.
Jan 14, 2012
French Onion soup encrusted with 3 Cheeses
Serves 4 can be doubled, tripled or even quadrupled
Prep time: 10 minutes
Cooking time: 1 hour + 30 minutes
1-2 Large Sweet onions ( enough for 4 cups )
1/4 lb butter
1 TBS Olive Oil
4 cans Campbells beef broth
4 slices Provolone
4 slices Swiss cheese
4 Tbs grated parmesan
French Baguette cut into 1/2 inch slices
Directions:
1. Slice large onions 1/4 inch slices..not need to be exact.
2.Cut butter into 1/4 inch pieces so it melts faster
3. Heat 4 quart pot on low and add butter and oil, do not brown butter
4. Add all the sliced onions, turn heat to medium high saute until all the water from the onions evaporates and they start getting pasty,,,approx.30 minutes
soft and pasty and honey brown
they should be sizzling in a constant simmer but not burning .
This can take 45-60 minutes (Caramelizing ) stirring occasionally
Carmelized onions complete...onions start to smell sweet and are the color of caramel...45minutes -1hour
Add beef broth Simmer 30 minutes
break up french bread
take out cheeses
Assembly:
1. Ladle soup to within 1/2 inch of the top of a soup bowl (these are onion soup bowls that you can buy and use for all kinds of things)
2. Break French bread into large in pieces, and Float pieces on surface to cover all the soup all the way to the edges , do this to all the bowls to be served
3.Cover soup with the layers of cheese ,covering edge of bowl
4. Place on cookie sheet 4 " from broiler, until melted and bubbly and slightly browned
NOTE: Soup bowl will be hot so place it on a small dish to serve. enjoy!!!
Split Pea and Ham soup a la Lori (thick and creamy)
makes 2 quarts
Prep Time: 15 minutes
Cooking time:one hour
Ingredients:
4 strips Bacon
1 carrot (1 1/4 cups chopped)
1 stalk celery (1/2 cup chopped)
1 onion (1 1/4 cup chopped)
1 leek white and green( 1 1/4 cups chopped)
2 potatoes ( 2 cups)
Green or Yellow split peas one package for very thick soup
1 ham Hock and or a small ham steak
sachet:
1 bay leaf
5 pepper corns
1 clove garlic crushed
1 whole clove
6 cups of Chicken stock or broth ( swanson)
croutons
salt and pepper to taste
Directions:
1. Mince bacon ...heat a 4 quart pot and brown bacon on medium to release the fat. Remove bacon with slotted spoon when crisp and set aside, leaving fat in the pot.
2.while bacon is cooking Dice all the Vegetables, place carrots,celery,onion, leeks in a bowl. keep potatoes separate
3. Prepare a sachet of herbs...place Bay leave, peppercorns, clove and crushed garlic clove into a tea ball or a coffee filter folded up or cheese cloth - tied tight with string
5. Add potato, Peas and Ham Hock and all the broth, stir .
6. Simmer 20 minutes
7. Add sachet and simmer 30 minutes8. Remove ham hock and set aside to cool and remove the sachet.
Pre puree >>>>>>>>>>>>>>>>>
9. Puree the ingredients in the pot with a hand blender (easiest way) OR
cool soup and place in regular blender, food processor or use a potato masher.
10. Dice ham hock and add to puree. can add Bacon to puree, optional. Also, add some diced ham steak if desired,it depends how hammy you like your soup...
ASSEMBLY: serve with croutons or really dense Artisan bread and butter
Hand blender is the easiest and fastest way to thoroughly mix whisk or puree anything and it's done right in the pot or bowl , no muss no fuss . It can be found on the amazon.com at the best price...great for all mixing needs: custards,eggs, pancake batter, etc It's listed on this blog... just click on it to see what it is..
Prep time: 10 minutes
Cooking time: 1 hour + 30 minutes
1-2 Large Sweet onions ( enough for 4 cups )
1/4 lb butter
1 TBS Olive Oil
4 cans Campbells beef broth
4 slices Provolone
4 slices Swiss cheese
4 Tbs grated parmesan
French Baguette cut into 1/2 inch slices
Directions:
1. Slice large onions 1/4 inch slices..not need to be exact.
2.Cut butter into 1/4 inch pieces so it melts faster
3. Heat 4 quart pot on low and add butter and oil, do not brown butter
4. Add all the sliced onions, turn heat to medium high saute until all the water from the onions evaporates and they start getting pasty,,,approx.30 minutes
soft and pasty and honey brown
they should be sizzling in a constant simmer but not burning .
This can take 45-60 minutes (Caramelizing ) stirring occasionally
Carmelized onions complete...onions start to smell sweet and are the color of caramel...45minutes -1hour
Add beef broth Simmer 30 minutes
break up french bread
take out cheeses
Assembly:
1. Ladle soup to within 1/2 inch of the top of a soup bowl (these are onion soup bowls that you can buy and use for all kinds of things)
2. Break French bread into large in pieces, and Float pieces on surface to cover all the soup all the way to the edges , do this to all the bowls to be served
4. Place on cookie sheet 4 " from broiler, until melted and bubbly and slightly browned
NOTE: Soup bowl will be hot so place it on a small dish to serve. enjoy!!!
Split Pea and Ham soup a la Lori (thick and creamy)
makes 2 quarts
Prep Time: 15 minutes
Cooking time:one hour
Ingredients:
4 strips Bacon
1 carrot (1 1/4 cups chopped)
1 stalk celery (1/2 cup chopped)
1 onion (1 1/4 cup chopped)
1 leek white and green( 1 1/4 cups chopped)
2 potatoes ( 2 cups)
Green or Yellow split peas one package for very thick soup
1 ham Hock and or a small ham steak
sachet:
1 bay leaf
5 pepper corns
1 clove garlic crushed
1 whole clove
6 cups of Chicken stock or broth ( swanson)
croutons
salt and pepper to taste
Directions:
1. Mince bacon ...heat a 4 quart pot and brown bacon on medium to release the fat. Remove bacon with slotted spoon when crisp and set aside, leaving fat in the pot.
2.while bacon is cooking Dice all the Vegetables, place carrots,celery,onion, leeks in a bowl. keep potatoes separate
3. Prepare a sachet of herbs...place Bay leave, peppercorns, clove and crushed garlic clove into a tea ball or a coffee filter folded up or cheese cloth - tied tight with string
4. Place onion,carrots,celery and leeks into heated pot with bacon fat. Stir and heat on med low to sweat veggies ( heat through) but do not brown.
5. Add potato, Peas and Ham Hock and all the broth, stir .
6. Simmer 20 minutes
7. Add sachet and simmer 30 minutes8. Remove ham hock and set aside to cool and remove the sachet.
9. Puree the ingredients in the pot with a hand blender (easiest way) OR
cool soup and place in regular blender, food processor or use a potato masher.
10. Dice ham hock and add to puree. can add Bacon to puree, optional. Also, add some diced ham steak if desired,it depends how hammy you like your soup...
ASSEMBLY: serve with croutons or really dense Artisan bread and butter
Hand blender is the easiest and fastest way to thoroughly mix whisk or puree anything and it's done right in the pot or bowl , no muss no fuss . It can be found on the amazon.com at the best price...great for all mixing needs: custards,eggs, pancake batter, etc It's listed on this blog... just click on it to see what it is..
Minestrone Soup - Italian Vegetable
Long process and many fresh ingredients but worth it!!!! Helpful to read this recipe FIRST!
Prep time: 45 minutes
Cooking time: 40 minutes
Serves 8 - 10 as a first course
Ingredients:
step 1
4 Tbs. olive oil
2 strips bacon
3 carrots
3 stalks Celery
2 Tbs fresh Parsley
1 Sage leaf (or 1 tsp dry rubbed sage)
4 leaves fresh Basil leaves( 1 Tbl dry)
3 cloves garlic
1 Large onion
step 4
2 med. potatoes
1/2 cup cauliflower Florettes
2 med. zucchini
1/4 cabbage
1 cup fresh spinach
28 oz can diced tomatoes in sauce
1/2 can kidney beans with liquid
1/2 cup Dilatini OR orzo pasta
2 quarts chicken stock
salt and pepper to taste
2 Tbs, grated Parmesan cheese
fresh Baguette
DIRECTIONS:
cook battuto (Flavor) - caramelized vegetables adds to flavor the soup
HINT: I usually double or triple the Battuto when I make it AND freeze half for the next soup.
STEP 1 BATTUTO
2 strips bacon cut up
1 carrot cut up in chunks
1 stalk celery with leaves chopped
2 Tbs fresh Parsley
1 Sage leaf or 1 tsp dry rubbed sage
4 leaves fresh Basil leaves
2 cloves garlic smashed and peeled
1 med onion chopped coarsely
4 Tbs. olive oil
STEP 2
Create a paste of all these ingredients by one of these methods:
Food processor-add all ingredients into processor, add oil last, process by pulsing - should end up being a sticky paste
Blender - add oil add ingredients diced fine before placing in blender container make sure all pieces are a paste,,,allow air to get to bottom by stirring frequently
By Hand: - Chop all ingredients as fine as possible
STEP 3:
Saute Battuto: in heavy bottomed 8 quart pot on Med heat, until golden brown, approximately 30 minutes and smelling good, stir occasionally so Battuto does not stick to the bottom or burn
...While battuto is sauting do step 4
STEP 4
Prepare the ingredients that go into soup...separated into 3 bowls because veggies are added in order of their speed of cooking
Bowl 1
1 clove garlic crushed
2 stalks celery 1/4 inch pieces
2 peeled carrots 1/4 inch cubes
1 potato peeled and cut into 1/4 inch cubes
1 med onion cut in thin slices
1 Potato shaved like potato chips with peeler
Bowl 2
1/2 cup cauliflower broken into florets
1/2 cup broccoli " " "
2 med. zucchini 1/4 inch slices
1/4 cabbage -1/8 inch slices
1 cup spinach chopped coarse
28 oz can diced tomatoes in sauce
Bowl 3
1/2 cup kidney beans
1/2 cup Dilatini OR Orzo pasta
STEP 5 Add 2 quarts of chicken stock to browned BATTUTO stir well
bring to a simmer on high ...5 mintues
turn heat down to just simmer soup
Add bowl 1 ingredients
warm through ... simmer 10 minutes
Add Bowl 2 simmer 15 minutes
Add bowl 3 - cook 10 more minutes
salt and fresh ground pepper to taste
place in large bowls for Lunch and
Top with a little parmesian cheese
serve with Warm toasted french bread and Butter
yes the real stuff!
mmmmmmmmmmm...
Bon Appetit!!!
Prep time: 45 minutes
Cooking time: 40 minutes
Serves 8 - 10 as a first course
Ingredients:
step 1
4 Tbs. olive oil
2 strips bacon
3 carrots
3 stalks Celery
2 Tbs fresh Parsley
1 Sage leaf (or 1 tsp dry rubbed sage)
4 leaves fresh Basil leaves( 1 Tbl dry)
3 cloves garlic
1 Large onion
step 4
2 med. potatoes
1/2 cup cauliflower Florettes
2 med. zucchini
1/4 cabbage
1 cup fresh spinach
28 oz can diced tomatoes in sauce
1/2 can kidney beans with liquid
1/2 cup Dilatini OR orzo pasta
2 quarts chicken stock
salt and pepper to taste
2 Tbs, grated Parmesan cheese
fresh Baguette
DIRECTIONS:
cook battuto (Flavor) - caramelized vegetables adds to flavor the soup
HINT: I usually double or triple the Battuto when I make it AND freeze half for the next soup.
STEP 1 BATTUTO
2 strips bacon cut up
1 carrot cut up in chunks
1 stalk celery with leaves chopped
2 Tbs fresh Parsley
1 Sage leaf or 1 tsp dry rubbed sage
4 leaves fresh Basil leaves
2 cloves garlic smashed and peeled
1 med onion chopped coarsely
4 Tbs. olive oil
STEP 2
Create a paste of all these ingredients by one of these methods:
Food processor-add all ingredients into processor, add oil last, process by pulsing - should end up being a sticky paste
Blender - add oil add ingredients diced fine before placing in blender container make sure all pieces are a paste,,,allow air to get to bottom by stirring frequently
By Hand: - Chop all ingredients as fine as possible
STEP 3:
Saute Battuto: in heavy bottomed 8 quart pot on Med heat, until golden brown, approximately 30 minutes and smelling good, stir occasionally so Battuto does not stick to the bottom or burn
...While battuto is sauting do step 4
STEP 4
Prepare the ingredients that go into soup...separated into 3 bowls because veggies are added in order of their speed of cooking
Bowl 1
1 clove garlic crushed
2 stalks celery 1/4 inch pieces
2 peeled carrots 1/4 inch cubes
1 potato peeled and cut into 1/4 inch cubes
1 med onion cut in thin slices
1 Potato shaved like potato chips with peeler
Bowl 2
1/2 cup cauliflower broken into florets
1/2 cup broccoli " " "
2 med. zucchini 1/4 inch slices
1/4 cabbage -1/8 inch slices
1 cup spinach chopped coarse
28 oz can diced tomatoes in sauce
Bowl 3
1/2 cup kidney beans
1/2 cup Dilatini OR Orzo pasta
STEP 5 Add 2 quarts of chicken stock to browned BATTUTO stir well
bring to a simmer on high ...5 mintues
turn heat down to just simmer soup
Add bowl 1 ingredients
warm through ... simmer 10 minutes
Add Bowl 2 simmer 15 minutes
Add bowl 3 - cook 10 more minutes
salt and fresh ground pepper to taste
place in large bowls for Lunch and
Top with a little parmesian cheese
serve with Warm toasted french bread and Butter
yes the real stuff!
mmmmmmmmmmm...
Bon Appetit!!!
perfect boneless chicken breasts
A foolproof method for cooking chicken breasts.
Boneless skinless chicken breasts (aka BSCBs) — is there anything more boring? They are all too often served dry, chewy and tasteless. I usuall avoid now BSCBs in favor of more succulent boneless, skinless thighs. I do have one method, however, that makes unfailingly juicy and tender boneless skinless chicken breasts. Need some chicken for a salad, or to top some pasta? This is the method. It takes some trust, but believe me — it works flawlessly every single time.
This method takes trust; you can't check them or really watch them cooking. But I promise that if you follow this method exactly you won't be disappointed. I learned it from the old Joy of Cooking, which gives this method its special label: Cockaigne, reserved for only their personal favorite and best recipes.
I usually do this with about 1 pound of chicken breasts at a time. It gives me enough chicken for a few days of salads and lunches.
What You Need
Ingredients [OR] Materials
1 to 4 boneless skinless chicken breasts
Salt and freshly ground black pepper
1/4 cup flour
1 teaspoon freshly chopped herbs (optional)
Olive oil
1/2 tablespoon butter
Salt and freshly ground black pepper
1/4 cup flour
1 teaspoon freshly chopped herbs (optional)
Olive oil
1/2 tablespoon butter
Equipment
10-inch sauté pan with lid
Instructions
1. Pound the chicken breasts to an even thickness with the handle or flat of a knife.
2. Lightly salt and pepper the chicken breasts.
3. Mix about a half teaspoon of salt in with the flour along with a little pepper. Chop the herbs finely, if using, and mix in as well.
4. Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour.
5. Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.
6. Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.
7. Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.
8. After 10 minutes have elapsed, turn off the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
9. After the 10 minutes are up, take the lid off, and tada! Soft, tender, juicy chicken breasts that aren't dried out in the least. Doublecheck them to make sure there is no pink in the middle. Slice and eat. OR
10.Place in a 180 degree oven on a plate with a lip..will stay perfect! for up to 2 hours so you can make the sauce etc...
Jan 4, 2012
Tomato Sauce Italian Style a la Lori
Tomato Sauce ...easy and delicious
My favorite Tomato sauce recipe for 40 years... for spaghetti ,baked ziti,Chicken Cacciatore,Pizza Lasagna and chicken or veal Parmesan to name a few
Makes 2 quarts (recipe can be doubled or tripled,,if you have a larger pot)
Prep Time: 45 minutes from chopping til eating
Ingredients:
1/4 cup olive oil enough to coat the bottom of a Large pot 1/4" (6-8 quart)
6 oz can tomato paste
2 cups onion diced
2 cloves garlic or 1 tsp granular dry
1/2 cup fresh parsley
1 tsp each basil, thyme, oregano
4 Cups hot water
28 oz large cans Contadina crushed tomatoes
Salt and pepper to taste
Red Pepper flakes (OPTIONAL) a pinch at a time and stir, to taste
Directions:
1. Dice onion, mince garlic, chop parsley, keep separate
2. Saute onion until soft and translucent not browned . 10 minutes
3. Add tomato paste, saute on medium heat 5 minutes, stirring so it doesn't burn
4. Add garlic and all herbs, saute 5 minutes stirring occasionally
5. Add crushed tomatoes, heat to bubbling on high, stirring occasionally to move tomatoes from the bottom.
6. Add water stirring as you add to combine all ingredients.
It will thicken as you simmer
Optional: add more water to get the consistency that you enjoy .
7. Simmer consistently for 30 minutes - gently stir occasionally so bottom doesn't burn
8. Add Tsp salt and pepper to Taste
9. Add a spoonful of sugar and stir well.( from the cup,) taste after each addition until you like the flavor.
10.Optional: Add pepper flakes to taste if you want it spicy
My favorite Tomato sauce recipe for 40 years... for spaghetti ,baked ziti,Chicken Cacciatore,Pizza Lasagna and chicken or veal Parmesan to name a few
Makes 2 quarts (recipe can be doubled or tripled,,if you have a larger pot)
Prep Time: 45 minutes from chopping til eating
Ingredients:
1/4 cup olive oil enough to coat the bottom of a Large pot 1/4" (6-8 quart)
6 oz can tomato paste
2 cups onion diced
2 cloves garlic or 1 tsp granular dry
1/2 cup fresh parsley
1 tsp each basil, thyme, oregano
4 Cups hot water
28 oz large cans Contadina crushed tomatoes
Salt and pepper to taste
Red Pepper flakes (OPTIONAL) a pinch at a time and stir, to taste
Directions:
1. Dice onion, mince garlic, chop parsley, keep separate
2. Saute onion until soft and translucent not browned . 10 minutes
3. Add tomato paste, saute on medium heat 5 minutes, stirring so it doesn't burn
4. Add garlic and all herbs, saute 5 minutes stirring occasionally
5. Add crushed tomatoes, heat to bubbling on high, stirring occasionally to move tomatoes from the bottom.
6. Add water stirring as you add to combine all ingredients.
It will thicken as you simmer
Optional: add more water to get the consistency that you enjoy .
7. Simmer consistently for 30 minutes - gently stir occasionally so bottom doesn't burn
8. Add Tsp salt and pepper to Taste
9. Add a spoonful of sugar and stir well.( from the cup,) taste after each addition until you like the flavor.
10.Optional: Add pepper flakes to taste if you want it spicy
Caesar salad
Caesar salad the old fashioned way ..it's not chocolate but it's good
Recipe courtesy Tyler Florence
Prep Time: 15 min
4 to 6 servings[Image]
IngredientsDressing:1 clove garlic, smashed with a pinch of salt and a little olive oil 4 anchovy fillets 2 egg yolks 1 tablespoon Dijon mustard 2 lemons, juiced 2 tablespoons water 1/2 cup extra-virgin olive oil 1/4 cup freshly grated Parmesan, plus extra for garnish Freshly ground black pepper 2 heads romaine lettuce DirectionsMake the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.
Recipe courtesy Tyler Florence
Prep Time: 15 min
4 to 6 servings[Image]
IngredientsDressing:1 clove garlic, smashed with a pinch of salt and a little olive oil 4 anchovy fillets 2 egg yolks 1 tablespoon Dijon mustard 2 lemons, juiced 2 tablespoons water 1/2 cup extra-virgin olive oil 1/4 cup freshly grated Parmesan, plus extra for garnish Freshly ground black pepper 2 heads romaine lettuce DirectionsMake the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.
Dec 31, 2011
French toast bread pudding ***
EASY overnight French Toast Casserole
12 Servings
INGREDIENTS 1 loaf (10 ounces) French bread, cut into 1-inch cubes (10 cups) 8 eggs 3 cups milk 4 teaspoons sugar 1 teaspoon vanilla extract 3/4 teaspoon salt, optional For the Topping: 2 tablespoons butter or margarine, cubed 3 tablespoons sugar 2 teaspoons ground cinnamon Maple syrup, optional DIRECTIONS Place bread cubes in a greased 13-in. x 9-in. x 2-in. baking dish. In a mixing bowl, beat eggs, milk, sugar, vanilla and salt if desired. Pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. Cover and bake at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with syrup if desired. Special Offer: Take advantage of a special offer for Cooking.com guests and subscribe today to Taste of Home magazine! Click for details. " 'via Blog this'
12 Servings
INGREDIENTS 1 loaf (10 ounces) French bread, cut into 1-inch cubes (10 cups) 8 eggs 3 cups milk 4 teaspoons sugar 1 teaspoon vanilla extract 3/4 teaspoon salt, optional For the Topping: 2 tablespoons butter or margarine, cubed 3 tablespoons sugar 2 teaspoons ground cinnamon Maple syrup, optional DIRECTIONS Place bread cubes in a greased 13-in. x 9-in. x 2-in. baking dish. In a mixing bowl, beat eggs, milk, sugar, vanilla and salt if desired. Pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. Cover and bake at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with syrup if desired. Special Offer: Take advantage of a special offer for Cooking.com guests and subscribe today to Taste of Home magazine! Click for details. " 'via Blog this'
Surprisingly, this is one of the easiest cakes to make. Follow this recipe from Junior’s that we have specially adapted for your home kitchen and you’ll soon be slicing up the best cheesecake you’ve ever tasted. Alan Rosen explains what make it so special: “It’s light but not crumbly, oh-so-creamy but not dense, and with that heavenly cream cheese flavor that makes junior’s New York cheesecake famous the world over.”
Yield : Makes one 9-inch cheesecake, about 2½ inches high
Ingredients
- 1 recipe 9-inch Junior’s Sponge Cake Crust or regular graham cracker crumbs or vanilla wafer and butter crust
- Four 8-ounce packages cream cheese (use only full fat), at room temperature
- 1 2/3 cups sugar
- ¼ cup cornstarch
- 1 tablespoon pure vanilla extract
- 2 extra-large eggs
- ¾ cup heavy or whipping cream
Directions
1. Preheat the oven to 350°F. Generously butter the bottom and sides of a 9-inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on.
2. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one.
3. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended. Be careful not to overmix! Gently spoon the batter over the crust.
4. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1¼ hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-don’t move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or for at least 4 hours.
5. To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice the cold cake with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate or wrap and freeze for up to 1 month.
To Make an 8-inch Cake:
Make an 8-inch sponge cake crust and use the cheesecake filling ingredient amounts as follows: three 8-ounce packages cream cheese, 1/3 cups sugar, 3 tablespoons cornstarch, 1 tablespoon pure vanilla extract, 2 extra-large eggs, and 2/3 cup heavy or whipping cream. The cooking time will be about the same.
Notes
The Junior’s Way
Master Baker Michael Goodman says: “Always bake the cheesecake in a water bath, as we do here at Junior’s. It keeps the heat in the oven moist and helps the cake bake slowly, gently, and evenly. This helps ensure that your cheesecake comes out of the oven with a smooth top-and no large cracks.”
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