Hollandaise Sauce

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Hollandaise Sauce
 
Hollandaise Sauce This sauce is good on all breakfast foods. Be careful not to cook to hot.
Author:
Recipe type: Breakfast
Ingredients
  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • ½ cup unsalted butter, melted (1 stick)
  • Pinch cayenne
  • Pinch salt
Instructions
  1. Directions
  2. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

 

Chili Rellenos Casserole

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Chili Rellenos Casserole
 
Chili Rellenos Casserole Chili rellenos can be a lot of work, but this casserole makes easy all in one step. Great to serve for brunch with a crowd.
Author:
Recipe type: Breakfast
Ingredients
  • 2 cans (4oz each) whole roasted green chilies
  • ½ lb Cheddar cheese
  • 2 eggs
  • ½ cup flour
  • 1 teaspoon salt
  • 2 cups milk
Instructions
  1. Preheat oven in 350 degrees. If using a glass casserole, use 325 degrees.
  2. Wash chilies in cold water, scrape out all seeds and veins. Cut cheese into narrow strips, place one strip inside each chili, then place in bottom of greased baking dish. Grate remaining cheese over top of chilies.
  3. Beat eggs in bowl, gradually add flour, salt and milk and mix until smooth. Pour over chilies, bake 1 to 1 ½ hour or until browned and firm. Makes 4 servings

 

English Muffins

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English Muffins
 
English Muffins I had no idea that these were going to be so easy to make. Takes a little time due to it having to rise, but worth it because they are wonderful when freshly made.
Author:
Recipe type: Breakfast
Ingredients
  • 1 ½ teaspoons active dry yeast
  • 1 cup warm water, NOT HOT
  • 2 cups all purpose flour
  • 1 tablespoon unsalted butter melted
  • 1 teaspoon sugar (feeds the yeast)
  • 1 teaspoon salt
  • ¼ cup cornmeal or as much as you need
  • Oil as needed
Instructions
  1. In a mixer bowl fitted with a hook attachment add the active dry yeast, water, and a pinch of sugar in a small bowl and let stand until foamy, about 10 minutes.
  2. Once the yeast mixture is ready, add the flour, sugar, salt and butter in the same bowl. Mix on low till every well combined. Turn up the speed to med and mix for about 4 minutes, until you have soft dough that just clears the sides of the bowl.
  3. Turn the dough out onto a floured work surface and knead for 3 minutes. Return the dough to a clean, greased bowl, cover with plastic wrap, and allow the dough to rise until doubled in size, about 90 minutes.
  4. Sprinkle a work surface with cornmeal. Pour the dough out of the bowl and onto the surface. Sprinkle the top of the dough with cornmeal and then roll the dough into a rectangle about ½ inch thick. Use a large round cookie cutter or an upside down drinking glass to cut the muffins out of the dough.
  5. Heat a large griddle or skillet over medium heat with about 1 teaspoon of oil, place the muffins onto the skillet and let cook for 5 to 10 minutes on each side. Enjoy!
  6. Tip: never slice open the muffing with a knife; use a fork to go around it to open it.

 

Chocolate Chicken Mole

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Chocolate Chicken Mole
 
Chocolate Chicken Mole I have been making mole sauce for close to 30 years now. I have never used chocolate in my mole recipe like the traditional but decided to finally give it a try. I wanted to keep the calories down since I am on weight watchers and found this recipe by them. I changed it a bit and my husband loved it. This recipe is one of his top 10.
Author:
Recipe type: main
Ingredients
  • 4 dried pasilla chile peppers steamed and seeded
  • 2 cups boiling water
  • 2 cups chicken broth
  • 6 chicken thighs (bone in skin removed)
  • 1 teaspoon salt
  • ¼ teaspoon olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, peeled
  • 2 large plum tomatoes, chopped
  • 2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cinnamon
  • 2 ounces Mexican chocolate (Ibarra brand is my favorite)
Instructions
  1. Directions;
  2. Heat heavy skillet over medium-high heat and add the pasella peppers, toast till soften about 30 seconds per side. Put in a small bowl and cover with the boiling water. I like to put a cup over it to help keep in emerged under the water; let stand for 20 minutes. Drain. Put the chiles in a blender and add 1 cup of broth and puree, return the chili mixture to a bowl and set aside.
  3. Lightly rub the chicken with olive oil and sprinkle with salt and pepper all over. Heat a dutch oven or a heavy deep pan over medium heat. Add the chicken and cook until browned, about 4 minutes per side. Transfer to large plate and repeat with remaining chicken.
  4. Add oil to same dutch oven, add onion and garlic; cook, stirring until onion is softened about 5 minutes. Stir in tomatoes and cook until softened, about 3 minutes. Add cumin, oregano, and cinnamon; cook until fragrant, about 30 seconds. Spoon tomato mixture into blender; add remaining 1 cup broth and puree.
  5. Add the pasilla mixture, pureed tomato mixture, and remaining ½ teaspoon salt to pot; cook, stirring until thickened about 6 minutes. Add chocolate, stirring until melted. Return chicken to pot and turn to coat with sauce. Simmer until chicken is cooked through, about 10 minutes longer. If you would like to let simmer on low longer, its ok, just be sure to keep an eye on it and stir often. Enjoy!

 

Raw Chocolate Mousse Tart

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Raw Chocolate Mousse Tart
 
Raw Chocolate Mousse Tart this is a fantastic treat to serve your Vegan friends. Avocado replaces butter, cream, and eggs in this sinful tasting dessert—but no one will know. Very rich!
Author:
Recipe type: Dessert
Ingredients
  • 1½ cups unsweetened, shredded, dried coconut
  • ½ tsp. sea salt
  • 1½ cups raw macadamia nuts or walnuts (prefer walnuts cause cheaper)
  • 8 pitted medjool dates
  • Place the coconut, sea salt, and walnuts in a food processor fitted with the S-blade and process until the mixture resembles coarse crumbs. Add the dates and process until the mixture just sticks together. Press into a 9-inch shallow pie plate or tart pan. I like to make mini tarts for individual servings.
  • For the Chocolate Mousse Filling:
  • 8 pitted medjool dates, soaked 30 minutes and drained
  • ½ cup agave nectar or maple syrup
  • 1 tsp. vanilla extract, optional
  • 3 avocados, mashed (1½ cups)
  • ¾ cup unsweetened cocoa powder
  • ½ cup filtered water
  • Place the dates, agave nectar, and vanilla in a food processor fitted with the S-blade and process until smooth. Add the avocados, cocoa powder, and water, and process until smooth and creamy.
Instructions
  1. cups fresh raspberries, blackberries, blueberries for garnish (optional)
  2. Fill the crust with the mousse filling. Chill for at least 2 hours before serving.
  3. Covered with plastic wrap, Chocolate Mousse Tart will keep in the refrigerator for up to 3 days and in the freezer for up to 2 weeks. Top with fresh raspberries before serving, if desired.

 

Braised Mustard Pork Belly

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Mustard Braised Pork Belly
 
Braised Mustard Pork Belly We love love love Pork belly, Anne Burrell has it down with this recipe of slow braising. I changed it a bit and I don’t cook it for longer than 3 hours. The results are succulent!
Author:
Recipe type: main
Ingredients
  • Dry rub:
  • 2 tablespoons kosher salt
  • 2 tablespoons dry mustard powder
  • 2 tablespoons mustard seeds
  • 1 tablespoon sugar
  • 1 lemon, zested
  • 2 sprigs rosemary, picked and finely chopped
  • 1 tablespoon fresh thyme
  • 3 garlic cloves, smashed and finely chopped
  • Pinch crushed red pepper flakes
  • 1 tablespoon olive oil
  • 3 pounds fresh pork belly, skin removed
  • Pork belly:
  • Extra-virgin olive oil
  • 1 onion, julienned
  • 2 ribs celery, sliced
  • 2 garlic cloves, smashed and finely chopped
  • Pinch crushed red pepper flakes
  • Kosher salt
  • 1 cup white wine
  • ¼ cup whole-grain mustard
  • 2 to 3 cups chicken stock
  • Thyme bundle
  • 3 to 4 bay leaves
Instructions
  1. Directions
  2. Dry rub:
  3. Combine all the ingredients in a bowl. First rub the pork with the olive oil then massage the rub all over the pork belly, cover and refrigerate for 24 hours.
  4. Pork belly:
  5. Preheat the oven to 325 degrees F. Remove the belly from the refrigerator. Coat a large straight-sided pan with olive oil and put over medium-high heat. Add the onion, celery, fennel, and garlic. Season the vegetables with crushed red pepper and salt, to taste. Cook the vegetables until they start to soften and become very aromatic, about 8 to 10 minutes. Add the wine and cook for 3 to 4 minutes. Stir in the mustard and 2 cups of the chicken stock. Taste to make sure it is delicious. Add the pork belly and toss in the thyme and bay leaves. Cover and put in the preheated oven. Braise the belly for 3 hours, checking occasionally. If the liquid level goes down add the remaining stock.
  6. When the belly is done it will be very tender and succulent. Remove the lid and set the oven to broil. Broil the pork belly until it turns golden, about 5 minutes. Remove the pan from the oven and transfer the belly, from the braising liquid, to a cutting board. Cut the belly into 4 portions. Arrange the pork on a serving platter on top of some arugula.

 

French Onion Soup

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French Onion Soup
 
French Onion Soup Recipe adapted from Julia Child, "The Way to Cook
Author:
Recipe type: side
Ingredients
  • ½ stick butter
  • 1 tablespoon olive oil
  • 8 cups thinly sliced onions (about 2-1/2 pounds)
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 tablespoon flour
  • 8 cups homemade beef stock, or good quality store bought stock
  • ¼ cup Cognac, or other good brandy
  • 1 cup dry white wine
  • 8 (1/2-inch) thick slices of French bread, toasted
  • ¾ pound coarsely grated Gruyere
Instructions
  1. Directions
  2. Heat a heavy saucepan over moderate heat with the butter and oil. When the butter has melted, stir in the onions, cover, and cook slowly until tender and translucent, about 10 minutes. Blend in the salt and sugar, increase the heat to medium high, and let the onions brown, stirring frequently until they are a dark walnutcolor, 25 to 30 minutes.
  3. Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to the simmer, adding the rest of the stock,Cognac, and wine. Cover loosely, and simmer very slowly 1½ hours, adding a little water if the liquid reduces too much. Taste for seasoning
  4. Divide the soup among 4 ovenproof bowls. Arrange toast on top of soup and sprinkle generously with gratedcheese. Place bowls on a cookie sheet and place under a preheated broiler until cheese melts and forms acrust over the tops of the bowls. Serve immediately.

 

Smoked Trout, Vodka Creme Fraiche and Crispy Potatoes

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Smoked Trout, Vodka Creme Fraiche and Crispy Potatoes
 
Smoked Trout, Vodka Creme Fraiche and Crispy Potatoes This is a must recipe to take to a party. They will go super fast because they are super delish! Thank you Tyler Florence!
Author:
Recipe type: Appetizer
Ingredients
  • For the potatoes:
  • 1½ pounds baby creamer potatoes in assorted colors
  • Extra-virgin olive oil
  • Kosher salt
  • Canola oil, for deep frying
  • For the vodka creme fraiche:
  • 1 cup creme fraiche
  • 2 tablespoons vodka
  • Kosher salt
  • For the toppings:
  • 8 to 10 ounces smoked trout, bones removed
  • 1 shallot, thinly sliced
  • ½ cup all-purpose flour
  • Olive oil, for shallow frying
  • Kosher salt
  • Radish sprouts
  • Chopped fresh chives
  • Fleur de sel
  • Extra-virgin olive oil, for drizzling
Instructions
  1. Directions
  2. Cook the potatoes: Preheat the oven to 350 degrees F. Place the potatoes in a roasting pan and drizzle with olive oil. Season with salt and stir to evenly coat the potatoes. Roast for 30 to 35 minutes, until the potatoes are soft. Remove from the oven and allow to cool slightly. While the potatoes are still warm, gently press down on each one with the back of a pan or the side of a knife so it flattens to about ¾ inch but stays intact (it's okay if the edges crack a bit, as they will get extra crisp when fried). Heat about 4 inches of canola oil in a heavy pot over medium heat. Once the oil reaches 350 degrees F, fry the crushed potatoes, in batches, for 5 to 6 minutes, until they become golden and crunchy. Drain on paper towels and season with salt.
  3. Make the vodka creme fraiche: Combine the creme fraiche and vodka in a mixing bowl and whisk vigorously to whip and combine. Season lightly with salt. Refrigerate until ready to use.
  4. Prepare the toppings: Carefully flake the trout fillets into small bite-size pieces. Fry the shallots: Separate the shallot slices into rings. Lightly dredge the rings in the flour. In a saute pan, heat ½ inch of olive oil to 350 degrees F. Fry the shallots for 2 to 3 minutes, until golden brown. Drain on paper towels and immediately season with kosher salt. To assemble, place a small dollop of vodka creme fraiche on each piece of potato and top it with a piece of trout. Garnish with the radish sprouts, chives and fried shallots. Season with fleur de sel and drizzle with a little extra-virgin olive oil.

 

Chicken Etouffee

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Chicken Etouffee
 
Chicken Etouffee I love anything “etouffee”. This creole dish is spicy, lick the bowl clean, good! You can replace the chicken with any meat or seafood of your choice.
Author:
Recipe type: main
Ingredients
  • Creole spice:
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground white pepper
  • 1 teaspoon cayenne pepper
  • ½ teaspoon dried thyme
  • ¼ teaspoon dry mustard
  • ¼ teaspoon ground mace
  • 1 bay leaf, finely crumbled
  • ETOUFFE INGREDIENTS:
  • ⅓ cup vegetable oil
  • ⅓ cup all purpose flour
  • ½ cup chopped onion
  • ¼ cup chopped celery
  • ¼ cup chopped green bell pepper
  • 2 teaspoons minced garlic
  • 1 16 oz can tomatoes, chopped
  • 8 oz clam juice
  • 1 ¾ teaspoon of the Creole spice
  • 1 teaspoon of salt
  • 3 chicken breast, boned, skinned and cubed
  • ¼ cup minced fresh parsley
  • 1 ½ cups rice
Instructions
  1. Directions:
  2. In a small bowl, combine all the Creole Spice ingredients; set aside
  3. In a dutch oven or heavy pot over medium heat, heat oil. Stir in flour and cook stirring constantly until dark red-brown, about 10 minutes. Add onion, celery, green pepper and garlic, cook 5 minutes. Stir in tomatoes, clam juice, 1 teaspoon creole spice (add extra teaspoon if you like more spicy), salt and cubed chicken. Heat to boiling, Reduce heat and simmer uncovered, stirring occasionally, for 10-15 minutes. Remove from heat and let stand 3 minutes. Add parsely.
  4. Cook rice according to package directions, adding about 1 teaspoon of the creole spice to the water. Serve rice with the Etouffee.

 

 

Caramelized Banana Tart

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Caramelized Banana Tart
 
Caramelized Banana Tart When I bought too many bananas for my husband and I to eat, I searched for new ideas (other than the common banana bread) to make with them. Found this recipe and it was a perfect choice. Very easy recipe to make and I suggest using bananas that have just ripened.
Author:
Recipe type: Dessert
Ingredients
  • 14 oz all butter puff pastry sheets, thawed in the refrigerator
  • 1 large egg yolk mixed with 1 ½ tablespoon water
  • 5 small just ripe bananas, halved lengthwise
  • 1 ½ tablespoon fresh lemon juice
  • ½ cup sugar
  • 6 tablespoons unsalted butter
  • ½ vanilla bean, split, seeds scraped
  • 2 tablespoons water
  • Whipped cream or vanilla ice cream for serving
Instructions
  1. Directions:
  2. Preheat oven to 375. Line a baking sheet with parchment. On a lightly floured surface, roll out the pastry to a rough 15x10 inch rectangle. Using a ruler, cut a ¾ inch wide strip of dough from each side to make 2 long and 2 short strips. Transfer the dough to the baking sheet, brush with the egg wash. Set the strips on each side to form a border, pressing firmly to help the dough adhere. Brush the strips with the egg wash. Freeze the tart shell until chilled, about 10 minutes.
  3. Prick the bottom of the tart shell all over with a fork. Bake the shell in the lower third of the oven for 40 minutes or until puffed and golden. Press down on the center of the shell lightly. Increase the oven temperature to 425.
  4. Rub the bananas all over with the lemon juice. In a skillet, cook the sugar over moderate heat, stirring until melted. Cook the syrup without stirring until a medium-amber caramel forms, about 5 minutes. Remove from the heat; whisk in the butter, vanilla seeds and water. Add the bananas and gently turn to coat with caramel. Arrange the bananas in the tart shell, cut side up, leaving most of the caramel in the skillet. Drizzle ¼ cup of the caramel over the bananas. Bake the tart for about 20 minutes, until the bananas are slightly tender. Cool slightly. Serve with whipped cream or ice cream passing the remaining caramel.