Wednesday, October 29, 2008
Is it weird that I'm already planning on how to use my leftovers from Christmas? Well, I am. We always have a ham for dinner and this is what I'm going to make the day after. But you can make it tomorrow if you like.
The key to being able to throw a panini together is having a tasty dressing on hand. One of my favorites is Cranberry Chutney from Honey Baked Ham. Unfortunately, it's only available during the Christmas and Easter, so getcher cranberry chutney this holiday season folks.
This Honeycup mustard is also a favorite:
For dessert there's a recipe from this week's guest chef, Melanie Gunnell from the ever popular My Kitchen Cafe. She probably doesn't need much of an introduction since I've spied a link to her blog on dozens of your own blogs, but she is a super mom with 3 little boys and one more on the way. Isn't there a special place in heaven for moms with all boys? If there is, she's got her spot reserved. Oh, and did I mention she's a baking genius? Check out her Caramel Apple Pie below.
This dressing comes from the Common Grill Cookbook, and I swiped the salad from their restaurant. The recipe makes two cups of dressing, so I usually make half.
Shredded parmesan cheese
1/2 c olive oil
1/2 c peanut oil
1/2 c raspberry vinegar
1/2 c real maple syrup
1 T dijon mustard
1 T tarragon leaves, crumbled
1 t salt
Mix all ingredients in a bowl until well combined.
This pie - oh my, it is delicious. Probably my favorite apple pie EVER, so I'm glad to pass on the recipe. The tartness of the apples (I used Granny Smith) is perfectly complemented by the sweet caramel. You can use any pie crust, but I'm including a recipe below that doesn't require chilling the dough and has a little more sugar in it so it tastes a little bit like a cookie crust. Enjoy!
6 c apples (Jonathan or Granny Smith)
1/2 c packed light brown sugar
1/2 c sugar
1/4 c all-purpose flour
1 t cinnamon
1/4 t nutmeg
1/4 t salt
1 T lemon juice
1 t vanilla
4 T heavy cream
4 T butter
Preheat oven to 450 degrees.
Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.
Streusel Topping Ingredients
1/2 c all-purpose flour
3 T sugar
1 T butter
2 toffee bars or 3 oz chocolate-covered peanut or pecan brittle, crushed
Streusel Topping Instructions
Combine the flour and sugar. Mix in butter with fork until coarse crumbs. Stir in the crushed toffee bars. Sprinkle over pie. Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350 degrees and bake 30-45 minutes longer, until nicely browned (I covered the edges of my pie about 15 minutes into the reduced temperature baking).
Pie Crust Ingredients (from Carolyn Weil)
8 oz (1 cup) cold unsalted butter
9 oz (2 cups) all-purpose unbleached flour
1/4 c sugar
1/4 t salt
1/4 cup cold water
Pie Crust Instructions
Cut the butter into 1/2 inch cubes. Dump the flour, sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if mixing the dough by hand). Mix for a second or two to blend the dry ingredients. Add the butter and then, running the mixer on low (or by hand with two knives or a pastry cutter), work the mixture until it's crumbly and the largest pieces of butter are no bigger than a pea (about 1/4 inch).
The butter should remain cold and firm. To test it, pick up some butter and pinch it between the thumbs and forefingers of both hands to form a little cube. if the butter holds together as a cube and your fingers are not greasy, then the butter is still cold enough. If your fingers look greasy, put the bowl in the refrigerator for 15 minutes to firm up the butter before adding the water.
Wednesday, October 22, 2008
Let's get right to the exciting stuff. This week's guest chef is, drumroll please.... Amy Barker! Entertainer extraordinaire, that's what I call her. If you've never been to a party at Amy's house, you are missing out. The girl knows how to give out party favors. And she also knows how to make the best lemon cake I have ever tasted in my life.
Amy and I didn't realize we were kindred spirits, or at least that we find one another to be real real funny, until entirely too late. The next thing I knew I was moving to Michigan. Luckily her blog keeps me laughing and feeling up to date.
There's not much to say about the rest of the menu. I highly recommend all of it, but it's really just here so there's a reason to post The Lemon Cake. Yes, The Lemon Cake.
Yet another recipe from my trusty Favorites: A Collection of Favorite Ivory Family Recipes cookbook. Thank goodness for the Ivorys, whoever they are. I had a friend recommend this cookbook to me. She swore that every recipe you tried would become a regular. I took her word for it and then as I was looking through, I found at least 3 or 4 recipes that my mom already had. I bet there are only 2 or 3 degrees of seperation between my mom and the Ivorys. We're practically related.
1 head green leaf lettuce, washed and torn
1 head green leaf lettuce, washed and torn
1/2 head red learf lettuce, washed and torn
2 ripe pears, thinly sliced
2 oz Asiago cheese, shaved with vegetable peeler
1/2 cup unsalted cashews, toasted
In salad bowl, combine greens and 3/4 of the dressing. Arrange pears, cheese and cashews over top and drizzle on remaining dressing.
5 T olive oil
3 T Balsamic vinegar
1 t honey
1 t Dijon mustard
1 T chopped green onions
salt and fresh ground pepper
Mix dressing ingredients in a jar, shake well and refrigerate
You can head over to Sugar and Spice for this recipe. I'm using it for a Sunday Dinner menu, but it is a perfect weeknight dinner. And by perfect weeknight dinner I mean E-A-S-Y. And tasty, of course.
I get excited about these roll ups for two reasons. First, because it means I'll be making Lemon Ricotta Pancakes (recipe to come soon) sometime that week with the leftover ricotta. And second, because of the sun-dried tomatoes. Sun-dried tomatoes turn my frown upside down. They make everything sunshiny and bright.
This recipe makes a great side dish, but you can also serve it over baked or roasted (I prefer roasted) potatoes and make a meal out of it. I would only add shredded cheddar (as pictured above) if you are going to serve it with potatoes.
1/2 lb mushrooms, sliced
1/2 head cauliflower, cut in bit sized pieces
1 small onion, diced
1 bunch broccoli, cut in bite sized pieces
1 med. zucchini, cut in bit sized pieces
1 c sour cream
3 oz cream cheese
2 T butter
Saute onions and mushrooms in butter. Steam the cauliflower, broccoli, and zucchini for about 2 minutes (You want these veggies to stay crisp). Mix sour cream and cream cheese in a saucepan over low heat. Stir until smooth. Add all veggies to cheese sauce and warm through.
I laugh that Kristin asked me to be a "guest chef" on the cooking blog since neither I, nor anyone I know would describe me as a chef. The only thing I can make is lemon cake. This cake is good. It wins friends. It brings people together. it makes those who don't like lemon cake like lemon cake.
The cake recipe is from my friend Nancy and the frosting is from the Magnolia Bakery in New York. Enjoy!
1 package lemon cake mix
1 c sour cream (8 oz)
3/4 c water
3/4 c oil
1 small package lemon instant pudding
Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium/high for about two minutes.
Pour into a greased 9x11 pan or two round pans.
Bake at 350 degrees for 30 minutes.
You can also make cupcakes and bake them at 350 degrees for 20 minutes. The cupcakes will fall after they come out of the oven, but this is normal. Just fill up the indentation with more frosting.
1 c (2 sticks) butter, very soft
8 c powdered sugar
1/2 c fresh lemon juice
1 t grated lemon zest
Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I add about 6 cups total). If desired, add a few drops of yellow food coloring and mix thoroughly. Use and store at room temperature. (Don't refrigerate and it will last in a Tuperware for about three days.)
Wednesday, October 15, 2008
I could not be more excited for this week's post. Not only to share some delicious recipes, but because for the first time ever, You Got Served is having a Guest Chef!
I decided a while ago that dessert just isn't my thing. Let me clarify, eating dessert is definitely my thing, making dessert - not so much. So I have been recruiting Guest Chefs to help make my menus complete.
This week's Guest Chef is Janie Ward. We both attended a party when I first moved back to Michigan and she brought this dish. I decided then and there that we must be friends. Luckily, she didn't mind, and look at us now. The magic of food.
Okay, back to business. This week I decided to share a Halloween menu, which to me, means chili. Halloween is such a crazy busy day and night, chili is the perfect dinner to serve. So here are my two very favorite chili recipes (have you ever used avocado as a garnish for your chili? Do it. Do it right now.) and Janie's pumpkin cake for dessert.
Thursday, October 9, 2008
This week I'm posting a great menu for hosting book club. Or Bunko. Or any other excuse you have for getting together with your girlfriends.
So in honor of book club and girlfriends, I'm dedicating this menu to Andrea Strong. Or "Fun Andrea" as I like to refer to her to Abram.
Andrea and I were in the same book club in Virginia. I was still fairly new and the night I hosted at my house only three people showed up. I know, so sad. Well, it turned out to be the best book club night ever because Andrea and I became friends. Fast forward to more than a year later when I was feeling like "The Opposite of Fun Kristin" and Andrea cured me of my ails by taking me out three nights in a row until I had fun oozing out of me.
So here's to book club and girlfriends and staying out way too late.
Don't plan on eating more than a few. These are RICH and delicious and must be served with crusty bread. Zingerman's Paesano bread is a good choice.
This recipe come from Bon Appetit, via Epicurious.
2 14-oz cans artichoke hearts, drained, quartered
6 oz thinly sliced prosciutto
1 c whipping cream
1 1/2 c crumbled Gorgonzola cheese
1/2 c pine nuts (about 2 oz), toasted
1/4 c grated Parmesan cheese
1 t chopped fresh sage
Pat quartered artichoke hearts dry with paper towels. Cut each prosciutto slice crosswise in half. Wrap each artichoke heart quarter in halved prosciutto slice. Place wrapped artichoke hearts in single layer in 13x9x2 inch glass baking dish. Pour cream over. Sprinkle with Gorgonzola, pine nuts, Parmesan, and sage. Bake until gratin is bubbling and sauce thickens, about 25 minutes. Serve warm with crusty bread for dipping.
I loved when we hung our with our friends the Davises in Virginia, because Jessica always brought the most mouth watering dishes. Roasted Red Pepper Enchiladas, Squash Tart, Sun Dried Tomato Quiche... almost thou persuadest me to be vegetarian Jessica. Almost.
I specifically made this quiche last week so that I could take a picture for today's post, and of course, I forgot. But I'm sure it won't be too long before I make it again. I'm telling you, if you're gonna make a quiche, this is the quiche to make.
3/4 c Swiss cheese, shredded
3/4 c Cheddar cheese, shredded
2/3 c chopped sun dried tomatoes (packed in oil)
2 T finely diced onion
1 t Italian seasonings
1/2 t salt
1 c half and half
3/4 c milk
1 T flour
one 9-inch pie crust (this recipe makes enough for two 8-inch crusts too)
Preheat oven to 450 degrees and then bake pie crust for 5 minutes. in a large bowl, whisk all ingredients together. Pour mixture into the crust. Bake at 350 degrees for 45-55 minutes or until knife inserted near center comes out clean. Slice into wedges and serve.
When we were little our family was friends with an older couple, the Georges. Going over to their house was a special treat because they always had cream puffs. I remember when I realized that my mom could make them too and thinking, "if you could make cream puffs, why wouldn't you make them every day of your life?"
Of course, I had a similar thought when my brother got his license and I didn't understand why he wouldn't go to McDonald's every single day if he could get there himself, so don't listen to me. Listen to the cream puff recipe...
1 c water
1/2 c butter
1 c sifted flour
Preheat oven to 400 degrees. Heat water and butter to boiling point in saucepan. Stir in flour. Turn heat to low and stir constantly until mixture leaves the pan and forms into a ball (about one minute). Remove from heat. Cool.
Beat eggs into the mixture one at a time. Continue to beat mixture until smooth and velvety. Spoon onto ungreased baking sheet. Bake until dry (45-50 minutes). Allow to cool slowly.
This is not the last you will hear of Vanilla Cream Pie Filling. She will also make future appearances in Boston Creme Pie (actually a cake), Chocolate Pie, and Coconut Pie. I love her.
2/3 c sugar
1/2 t salt
2 1/2 T cornstarch
1 T flour
1 1/2 c milk
1 1/2 c evaporated milk
3 egg yolks, slightly beaten
1 T butter
1/2 t vanilla
Mix sugar, salt, cornstarch and flour in a saucepan. Gradually stir in milk and evaporated milk. Cook over moderate heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat.
Slowly stir half the mixture into egg yolks. Then blend into hot mixture in the saucepan. Boil one minute more, stirring constantly. remove from heat.
Blend in butter and vanilla. Cool, stirring occasionally.
No secret here ladies and gentlemen. My chocolate frosting recipe comes right off the back of the Hershey's Cocoa can. And yes, "Perfectly Chocolate" is their confident branding, not mine.
1/2 c butter
2.3 c Hershey's Cocoa
3 c powdered sugar
1/3 c milk
1 t vanilla extract
Melt butter. Stir in cocoa.
Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla. About 2 cups.
Thursday, October 2, 2008
All right, all right. I was feeling too guilty for not actually posting any new recipes this morning, and since Panini Monday is four days away, Abram got to enjoy a Roasted Asparagus and Sweet Onion Panini with Gruyere for dinner tonight. Here are the goods:
This recipe comes from the panini bible, my photocopied pages out of Mar's KRUPS - Panini and Other Hot Sandwiches cookbook.
2 lbs medium asparagus, cut in half lengthwise
1 large Vidalia or sweet yellow onion, peeled, cut in half, and thinly sliced
5 T olive oil, plus extra for brushing
2 T unsalted butter
2 t grated lemon peel
1/4 c fresh-squeezed lemon juice
coarse ground black pepper
4 fresh tarragon sprigs, stems removed and leaves chopped
12 slices crusty ciabatta bread or other crusty loaf
1/4 lb prosciutto, thinly sliced
6 oz Gruyere cheese, sliced
6 slices Swiss cheese
Preheat the oven to 450 degrees. Place the asparagus and onions on a large baking sheet, drizzle with olive oil, dot with butter, sprinkle with lemon zest and lemon juice, and season with salt and pepper (I like to throw the prosciutto in there too). Toss the vegetables lightly to distribute the seasonings. Bake until soft and just starting to brown, about 20 minutes. Remove from oven, transfer to a bowl, toss with tarragon, then set aside.
Preheat panini grill. Place bread on a flat, clean, and dry work surface, then top with Gruyere, Swiss, and remaining slice of bread. Brush the top with olive oil and transfer to hot grill, oiled side down; brush remaining side with olive oil. Grill until cheese is melted and bread is browned and crisp, about 10 minutes.
Repeat process with remaining ingredients to make additional sandwiches.
Keep grilled sandwiches warm in a 200 degree oven. Pull sandwiches apart and insert prosciutto and asparagus and onion mixture. Close sandwiches, slice, and serve.
This blog got started when KA (who happens to write a very amusing blog) asked me for my meal rotation. I got a little carried away and now I'm posting a menu once a week. I've been slowly trying to tweak the original 20 recipes and take pictures to go along with them. So here is a little catch up. I make all of these recipes at least once a month, sometimes twice a month. I figure tried and true recipes like these deserve a little extra attention.
Wednesday, October 1, 2008
This recipe was originally called Black Bean Salsa in the Favorites: A Collection of Favorite Ivory Family Recipes cookbook, but mi amiga Marianne helped me see the full vision of this recipe. I now use it as a side salad for mexican dishes.
1 can black beans, drained and rinsed
8 ounces frozen corn
1/4 cup chopped fresh cilantro
2 TB shopped green onions
2 TB chopped red onions
1/4 cup fresh lime juice
2 TB vegetable oil
1 1/2 tsp. ground cumin
salt and freshly ground pepper
1/4 cup chopped ripe tomatoes, drained
In large bowl, combine beans, corn, cilantro, green onions, red onions, lime ice, oil and cumin. Season with salt and pepper to taste. Cover and chill at least 2 hours or overnight. Just before serving stir in tomatoes.