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Jan. 16th, 2009


Egg Quesadilla's?!?!


Yet another throw together what is in the fridge breakfast. ....

Queso Quesadilla con Jalapeno cheese (1 Brick) 
Colby/Jack Cheese (1 brick)
1 can of Black refried beans (can use any refried beans)
6 eggs
Chives chopped
Smoked paprika
flour tortillas

Pre-heat oven to 350
Take out  cookie sheets and spray with pam (or lighly rub olive oil on the sheets). 
Beat the eggs together and whisk in the chives.  Proceed to make scrambled eggs and set to the side when cooked
Shred the cheeses and mix together evenly. (or close to it.).  I also add a bit of smoked paprika and hand mix into the cheese.
Take the tortilla and put it on the cookie sheet. Spread a layer of beans on the torilla, add egges to only 1/2 of the side and about a small hand full of cheese. Fold over and repeat till you use up the eggs.  I had enough for 4-5 quesadillas.

I say bake for 6-8 minutes. Enough to melt the cheese.
It came out pretty good.

Jan. 13th, 2009



easy artisan bread!

New to the community. Thought I'd share my new favorite recipe: "No Knead Bread" variation by William-Sonoma


  • 3 cups all-purpose flour
  • 1/4 tsp. active dry yeast
  • 1 3/4 tsp. salt
  • 2 tsp. chopped fresh rosemary
  • 2 tsp. chopped lemon zest
  • Cornmeal as needed


In a large bowl, combine the flour, yeast, salt, rosemary and zest. Add 1 5/8 cups water and stir until blended; the dough will be shaggy and very sticky. Cover the bowl with plastic wrap. Let the dough rest at warm room temperature (about 70°F) until the surface is dotted with bubbles, 12 to 18 hours.

Place the dough on a lightly floured work surface. Sprinkle the dough with a little flour and fold the dough over onto itself once or twice. Cover loosely with plastic wrap and let rest for 15 minutes.

Using just enough flour to keep the dough from sticking to the work surface or your fingers, gently and quickly shape the dough into a ball. Generously coat a cotton towel, preferably a flour sack towel (not terry cloth), with cornmeal. Put the dough, seam side down, on the towel and dust with more flour or cornmeal. Cover with another cotton towel and let rise until the dough is more than double in size and does not readily spring back when poked with a finger, about 2 hours.

At least 30 minutes before the dough is ready, put a 2 3/4-quart cast-iron pot in the oven and preheat the oven to 450°F.

Carefully remove the pot from the oven. Slide your hand under the towel and turn the dough over, seam side up, into the pot; it may look like a mess, but that is OK. Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. Cover with the lid and bake for 30 minutes. Uncover and continue baking until the loaf is browned, 15 to 30 minutes more.

Transfer the pot to a wire rack and let cool for 10 minutes. Using oven mitts, turn the pot on its side and gently turn the bread; it will release easily. Makes one 1 1/2-lb. loaf

This really was as easy as it sounds. My loaf came out looking like something I would buy at Fresh Market with the cracked top dusted with flour. Only the second thing I've tried to make in my new dutch oven and it too was a success. Highly recommended. I also know it is easily doubled, as the original recipe was for a 6-8 qt dutch oven.


Dec. 11th, 2008



Blackberry & Ginger Christmas Goose

I watched this one on food network and it was a complete no-brainer to make. Nothing fancy. I also learned that by pricking the skin all over, it causes the fat in the bird to bubble out (self basting) making it less greasy, crispier skin and waaaay less fat left in the bird. The simple aromatics stuffed in the bird (along with the sauce) cancels out the gamy taste. I can't wait to try this. :)


* 1 (10-pound) goose, cleaned and trimmed with innards removed
* Sea salt (or Kosher if you prefer)
* 1 orange, quartered
* 1 lemon, quartered
* 1 apple, cored and quartered
* 2 tablespoons goose fat (reserved from cooking)
* 1/2 cup scallions
* 2 tablespoons grated fresh ginger
* 2 cups blackberries
* 1 tablespoon sugar
* 1 tablespoon soy sauce
* 2 cups Zinfandel
* 2 cups chicken stock


Preheat oven to 350 degrees F.

Wash the goose thoroughly inside and out. Dry well with paper towels. Prick the skin with a fork or fine skewer (this helps release the fat during cooking) and generously rub all over with sea salt. Stuff the bird with the cut fruit. Tuck the wings under so they are not exposed. Add 1/2 inch water to the roasting pan and position the goose breast side down in a roasting rack. Place the pan in the oven for 45 minutes. Check the bird while it's roasting to make sure the water doesn't evaporate or the goose fat will burn. After 45 minutes, take the goose out of the oven. Turn it breast side up and prick the skin again. Carefully remove the excess fat by tilting the pan and using a baster. Add another 1/2-inch of water to the pan. Continue to roast for another 2 hours.

The goose is cooked when its juices run clear when the thigh is pierced with a skewer. If they are at all bloody, roast for a further 15 minutes and check again. To be sure the goose is cooked, insert a thermometer in the thickest part of the thigh. It should read 170 degrees F on an instant-read thermometer. Remove from the oven, cover with tin foil 'tent' shiny side down and let it rest for 15 minutes.

Pour out excess fat leaving about 2 tablespoons. Add the scallions, ginger, blackberries, sugar and soy sauce. Saute for 5 to 10 minutes until the blackberries begin to break up and the juices are released. Add Zinfandel and reduce by half then add the chicken stock and reduce by half again. (Optional: Pass sauce through a sieve and discard the pulp.) Pour into serving container, leaving a little bit to put on goose and brush all over. Serve.

Oct. 3rd, 2008


Gruyere fondue with caramelized shallots

Taken off the epicurious website. 

I will say we did change this a bit.  Instead of all Gruyere mixed swiss cheese with it. We also added potatoes for dipping.  

1 tablespoon butter
1 1/4 cups thinly sliced shallots (about 6 ounces)
1 teaspoon sugar
1 1/2 cups (or more) dry white wine

14 ounces grated Gruyre cheese (about 3 1/2 cups packed)  (brick of swiss not an equal mixutre of swiss)
2 tablespoons all purpose flour Generous pinch of ground nutmeg  (we used cornstarch and ditched the nutmeg)

2-4 Red Potatoes
Olive oil
Fresh Rosemary Finely chopped

1 sourdough baguette, cut into 1-inch cubes

Preheat oven to 400

Cut potatoes in cubes (about 3/4-1" thick).  Coat in olive oil then transfer to oven save cooking dish.  Sprinkle chopped rosemary and fresh pepper.  Bake till potatoes are cooked and slighly brown. About 30-40 minutes.

Melt butter in heavy medium skillet over medium heat. Add thinly sliced shallots and sauté 3 minutes. Reduce heat to low; sprinkle shallots with sugar, salt and pepper. Sauté until shallots are caramelized, about 15 minutes. Transfer shallots to small bowl. Add 1 1/2 cups wine to skillet; boil 1 minute.

Pour wine into heavy medium saucepan; set over medium-low heat. Toss cheese with flour in medium bowl to coat. Add half of caramelized shallots to wine; add cheese mixture by handfuls, stirring until cheese melts and is smooth before adding more. Thin with more wine if mixture is too thick. Season with nutmeg, salt and pepper.

Transfer cheese mixture to fondue pot. Set pot over candle or canned heat burner. Top fondue with remaining caramelized shallots. Serve with bread cubes and potatoes.

Aug. 16th, 2008



 I decided to make pancakes from scratch.   After doing this...I have to say I will never buy pancake mixes again.  They had more flavor and were very light and fluffy.  A very simple recipe that I believe you can keep adding more to.   I added some notes of how I prepared this.  I have no idea if it would make that much of a difference.  But in case I have listed my notes.

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg (beaten)
1 teaspoon vanilla extract
1/2 teaspoon maple syrup extract
3 tablespoons butter, melted


   1. In a large bowl, sift together the flour, baking powder, salt and sugar.  To make it easier, I added the extracts to the milk and mixed it up.  Make a well in the center and pour in the milk mixture, egg and melted butter; mix until smooth.
(I have a kitchen aid so I wisked the dry ingredient.  I slowly added the milk and last added the butter.  I let it wisk till it was smooth)
   2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. 
**(I used our indoor grill to cook the pancakes.  I am not a fan of frying so it is a nice alternative for me.  You can get the same results with a non stick pan I would imagine)

I added a side of sliced bananas with the finished pancakes.   

X-posted to personal journal.

Aug. 10th, 2008


fresh veggie breakfast pizza

I am not really crazy about breakfast food so I threw together a breakfast that's more to my taste. I have eaten almost every day for 2 weeks now. I LOVE IT!

It's tomato season so everyone I know has been giving me garden tomatoes. Since I've had so many tomatoes lying around, I started making sort of a fresh tomato pizza for breakfast. I picked up a bag of the sweetest Vidalia onions I have ever had so I added onion to the recipe.

toast english muffin in toaster
sprinkle with garlic powder
top with slice of fresh tomato and slice of sweet onion (optional)
top that with a slice provolone and sprinkle with fresh parmesian
put in oven on 350 until cheese is melted and beginning to brown and vegetables are nicely roasted.


Jul. 27th, 2008


Oreo Brownie Sundae Cake

I invented cake make of pretty much every dessert except cake... or pie... for Andy's birthday. I wanted to create something unique so I just started thinking, hmmm, what would taste really good together. Here's what I came up with:

Dark chocolate brownie baked in 2 round cake pans. Flour and grease the pans well. Allow to cool completely.

Place 1 of the brownie cakes on a plate
Pipe cream cheese icing around the edge to form a barrier.
Stand whole oreos upright by placing them in the icing barrier.
fill aprox 3/4" of the way to the top of the oreo barrier with softened cookies and cream ice cream
top with 10-12 crushed oreos
drizzle with Hershey's syrup
top all of that with the other brownie
ice the top brownie with cream cheese icing, allowing the upright oreos around the side to remain showing.
drizzle again with Hershey's syrup
pipe whipped cream around top and bottom.
decorate with more whipped cream and Oreo halves.

Yup, it was as good as it sounds.

Apr. 7th, 2008



recipe help?

I'm looking for a recipe I tore out of a newspaper years ago and promptly lost (not that I'm expecting any of you to have this piece of paper, but ...)
It was for a breakfast casserole you baked in an 8x8 pan. It included frozen potatoes O'Brien, eggs, cheese and diced ham or other breakfast meat. Maybe a diced onion. A lot of the Internet versions I've found have cream of something soup and I'm sure that's not the right one.
Does this sound familiar?

Mar. 9th, 2008


Bacon and Onion White Sauce Pizza

This was an interesting pizza me and EDD made last night. It was an odd combo that you would think would  be kind of blah. But it was fantastic.  Simple yet full of flavor.  We had a Pinot Grigio with this but a good Rielsling would have been perfect.

Pizza Dough
Recipe courtesy of Gourmet Magazine
2 to 2 1/4 cups unbleached all-purpose flour
1/4-ounce package fast acting yeast
1/2 teaspoon sugar
2 tablespoons olive oil
1/2 teaspoon salt
Cornmeal (for the bottom crust)

For the topping:
12 ounces white onions, peeled and sliced paper thin
(caramelize the onions)
1/2-1 tsp Sugar
1-2 Tbsp Butter (we used
Plugra European Style unsalted butter)
1/2 cup crème fraîche (You can find this at any Euro Market or you can substitute sour cream.)
6 ounces slab bacon, rind removed, cut in matchsticks (We used
Prosciutto di Parma)
Freshly ground black pepper

Pizza Stone (I would recommend getting one. They aren't that costly and range from $12.99-$19.99)


Pizza Dough: In a large bowl whisk together 3/4 cup of flour, yeast, sugar, and 2/3 cup hot water (130 dgrees F). Stir in the oil, 1 1/4 cups of the remaining flour, and the salt and blend the mixture until it forms a dough. Knead the dough on a floured surface, incorporating as much of the remaining 1/4 cup flour as necessary to prevent the dough from sticking, for 5 to 10 minutes, or until it is smooth and elastic.
Alternatively, the dough may be made in a food processor. In a food processor combine 3/4 cup of the flour, yeast, and sugar. With the motor running, add 2/3 cup hot water (130 degrees F), and turn the motor off. Add the oil, 1 1/4 cups of the remaining flour, and the salt and process the mixture until it forms a ball, adding more water, 1 teaspoon at a time, if it is too dry, or more flour, 1 tablespoon at time, if it is too wet. Knead the dough by processing it for 15 seconds.
The dough, prepared by either method, may be used immediately, but for better flavor it is best to let it rise once. Put the dough in an oiled bowl and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 30 minutes, or until it is double in bulk, and punch it down. This dough may be used instead of the basic pizza dough.

Preheat the oven to 450 degrees F. And put your pizza stone in.
Add butter to the frying pan,  add the sliced onions and cook till golden brown.  Stir in the sugar.
Mix the onions and the cream together in a medium-sized bowl.
Roll out the dough in about a 14-16" circle or whatever size you pizza stone is. Once rolled out spread out the onion and cream mixture.  
Sprinkle the sliced bacon all over the the pizza.  Bake the pizza in the center of the preheated oven until the crust is golden and the onions soften and begin to turn golden about 20 to 25 minutes.
Remove the pizzas from the oven and slip them onto a work surface. Season with freshly ground black pepper, then cut into serving pieces.

Mar. 5th, 2008


Blue cheese crusted steaks in a red wine sauce

This was taken from epicurious site
Ze Recipe!Collapse )

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