avocado pie

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(Food Network Magazine April 2010)

for the crust:

5 tablespoons unsalted butter, melted

1 1/2 cups graham cracker crumbs 

1 tablespoon granulated sugar

pinch of salt

for the filling:

2 medium hass avocados

1 8-ounce cream cheese, room temperature

1 14-ounce can sweetened condensed milk

2 1/2 tablespoons fresh lime juice

1 1/2 tablespoons fresh lemon juice

pinch of salt

whipped cream or confectioner's sugar, for garnish (optional)

1. Make the crust: Preheat the oven to 350*F. Brush an 8-inch spring form pan with some of the melted butter. Mix the remaining butter with the graham cracker crumbs, sugar and salt in a bowl. Press the mixture into the bottom and up the sides of the prepared pan. Bake until golden brown, about 15 minutes. Cool completely on a rack.
2. Make the filling: Halve and pit the avocados, the scoop out the flesh and chop. Transfer to a bowl, add the cream cheese and beat with a mixer on medium speed until smooth. Add the condensed milk, lime and lemon juices, and the salt and beat until fluffy, scraping the bowl as needed. Pour the filling into the crust, press a piece of plastic wrap directly onto the surface and chill at least 4 hours.
3. Remove the spring form ring and slice the pie. Garnish with whipped cream or confectioners' sugar, if desired, and serve immediately (the top will start to brown as the pie sits).

Tip* Press on the large end of the avocado, if it gives a little, it is ripe enough to use. Also if the little nubbin on the small end is easily removed if usually means the avocado is ripe.

guacamole salad

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(Barefoot Contessa at home)

1 pint grape tomatoes, halved

1 yellow bell pepper, seeded and 1/2 inch diced

1 (15 ounce can) black beans, rinsed and drained

1/2 cup small diced red onion

2 tablespoons minced jalapeno peppers, seeded (2 peppers)

1/2 teaspoon freshly grated lime zest

1/4 cup freshly squeezed lime juice (2 limes)

1/4 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon minced garlic

1/4 teaspoon ground cayenne pepper

2 ripe Hass avocados, seeded, peeled and 1/2 inch diced

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic and cayenne pepper and pour over the vegetables. Toss well.

Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

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edamame dip

edamame dip (or as I call it Heaven in a bowl)
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2 pounds of soy beans (steamed)
3 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons lemon juice
2 teaspoons miso
1/4 cup vegetable stock
1 shallot, minced
1 tablespoon garlic
drop of sriracha
1/2 cup blended oil
1/2 cup extra virgin olive oil
salt and pepper to taste

black sesame seeds to sprinkle on top and maybe a few bean sprouts

serve with black sesame seed crackers and vegetable crudites

Blend all the ingredients together in a food processor. I warm it gently and ever so slightly (you only want it warm as a puppies tummy) in a pan then top with a drizzle of olive oil, sprinkling of black sesame seeds and scatter a few bean sprouts over it......serve it with sliced cucumbers, zucchini, red peppers or black sesame crackers.

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enjoy!

blueberry clafoutis

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(I have been making this for several years and can not remember where the recipe came from)

3/4 cup plus 2 tablespoons flour
1/2 cup sugar
pinch of salt
3 eggs
6 tablespoons melted butter
8 ounces whole milk
2 cups blueberries, cherries or whatever you have on hand

Preheat oven to 400* F and generously grease an 11 inch tart pan.

In a large bowl combine the flour, sugar and salt. Incorporate the eggs, one at a time, beating well after each addition. When the batter is smooth, mix in the melted butter. Then slowly add the milk while mixing well so that no lumps form. If you find that there are any lumps, put the batter through a sieve to ensure smoothness.

Scatter the fruit into the prepared pan and gently pour the batter over the fruit. Bake for 20 minutes or until golden brown, but firm on top. It may seem slightly woobly in the center, but a cake tester should come out clean.Voila!

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bon appetit!

french onion soup

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from the New England Soup Factory Cookbook

Garlicky croutons

1 French baguette, cut into 15 slices (about 1-inch thick each)

2-3 tablespoons olive oil

1 1/2 teaspoons garlic powder

1/2 teaspoon onion powder

1/4 teaspoon kosher salt

6 grinds of black pepper from a pepper mill

Soup

6 tablespoons salted butter

8 large Vidalia onions, peeled and sliced

3 cloves garlic, peeled and sliced

2 cups cream sherry, divided

3 tablespoons tomato paste

16 cups beef stock (I used 8 to 10)

2 bay leaves 

1 tablespoon cornstarch dissolved in 3 tablespoons water

1 tablespoon balsamic vinegar

kosher salt and freshly ground pepper, to taste

8 to 10 croutons

1 1/2 to 2 cups grated Gruyere cheese

For the garlicky croutons: Preheat the oven to 350*F. Line a baking sheet with parchment paper. In a large bowl toss the bread slices with the olive oil, garlic powder, onion powder, salt and pepper until the seasonings are evenly distributed, place on the baking sheet and bake for 8 minutes or until crunchy and hard. Remove from the oven and set aside until ready to use.

For the soup: In a stockpot, melt the butter over medium heat. Add the onions and saute for about 20 minutes, stirring frequently.. Add the garlic and saute 20 minutes more. Add 1 cup of the sherry. De-glaze the pan, stirring to loosen the cooked pieces on the bottom. Add the remaining 1 cup sherry, tomato paste, beef stock and bay leaves. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium and simmer for 1 hour. Add the cornstarch-water mixture, increase the heat to high, and boil for 1 minute. Turn off the heat and season with vinegar, salt and pepper.

Remove and discard the bay leaves. 

Preheat broiler to high. Place the soup in oven proof casserole or individual crocks. Place the croutons on top of the soup and sprinkle the cheese on top. Broil until the cheese is bubbly and brown, about 3 minutes. (back to blog)

Corned Beef with Cabbage

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Epicurious/February 2008

 by Darina Allen Irish Traditional Cooking

4 lb corned brisket of beef

3 large carrots, cut into large chunks

6 to 8 small onions

1 teaspoon dry English mustard

large sprig fresh thyme and some parsley stalks, tied together

1 head cabbage

salt and freshly ground black pepper

Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water* and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut into quarters and add to the pot. Cook for an additional 1 to 2 hours or until the meat and veggies are soft and tender.

Serve the corned beef in slices surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard. 

* I added two bottles of Guinness to the cold water.

Notes: I also braised the cabbage (with carrots and onions) in the oven.

I served it with mustard, but did not make my own.

I do not know what floury potatoes are so I just served boiled.

I made some awesome Irish soda bread to serve with it.

The cabbage, potatoes, and bread were delicious...the hubs said the corned beef nearly brought him to his knees, mission accomplished!

 

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Meyer Lemon Budino

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(Epicurious September 2006 

Craig Stoll chef/owner Delfina in San Francisco)

1/2 cup plus 2 tablespoons sugar

3 large eggs, separated

1/4 cup flour

1/4 cup fresh Meyer lemon juice

2 tablespoons fresh regular lemon juice

2 tablespoon finely grated Meyer lemon peel

3/4 cup plus 2 tablespoons whole milk

1/4 teaspoon salt

whipped cream for serving (optional)

Preheat oven to 350*F. Butter six 3/4 cup ramekins. Combine 1/2 cup sugar, egg yolks, flour, lemon juices & peel in a large bowl; whisk until well blended. Whisk in the milk.

Using an electric mixer, beat egg whites and salt until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten whites into lemon mixture in two additions. Divide mixture among prepared cups. Place cups in a roasting pan. Pour enough hot water in roasting pan to come half way up the sides of the cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water. Serve warm or cold with whipped cream if desired. Dust with confectioner's sugar. 

 

 

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buona Appita!

French Breakfast Muff-nuts

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1/3 cup butter, melted

1/2 cup sugar

1 egg, room temperature

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/2 cup milk

topping:

1/2 cup sugar

1 teaspoon cinnamon

1/2 cup butter, melted

Preheat oven to 350*F. 

In a large bowl, sift together the dry ingredients, add the egg, butter and milk. Stir until well combined but do not over mix (batter may still be slightly lumpy, this is okay). Spray muffin tins with non-stick cooking spray and then fill about 3/4 full with batter.

Bake muffins for 20 to 25 minutes until golden brown and a tester comes out clean. When muffins are almost done, melt the butter in a bowl, and in another bowl mix together the sugar and cinnamon.

Dip the still warm muffins into the butter, then into the cinnamon sugar.

YOUR WELCOME!
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beef pot pie

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2 pounds London broil, cut into bite-size chunks

3 cans golden mushroom soup

3 cans French onion soup

1/2 cup sweet vermouth or sweet red wine (if desired)

6-8 red skin potatoes, peeled and cut into cubes

5-6 carrots cleaned and cut into chunks

bag of frozen baby sweet peas

pastry for 2 pie crusts (recipe follows)

Heat a Dutch oven and add a few tablespoons of olive oil. Brown the beef cubes in batches, do not crowd the pan. When all the beef has been  browned, add it back to the pan along with all six cans of the soup and the vermouth (if using). 

Put a lid on the pan and pop it into a 350*F preheated oven. Cook for 2 hours. Add the potatoes and carrots and cook for an additional hour or until the potatoes are fork tender. Dump in the frozen peas and continue to cook for about 10 to 14 minutes.

Remove the pot from the oven (do not take off the lid) and let it sit on the stove top (no heat) while you make the pie crust.

Ina Garten's perfect pie crust:

12 tablespoons (1 1/2 sticks) very cold unsalted butter

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar

1/3 cup very cold vegetable shortening (Crisco)

6 to 8 tablespoons (about 1/2 cup) ice water

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in pie pan, and unfold to fit the pan. 

Spoon about half of the beef and veggie mixture into the pie crust. Top with the second crust, trim, ctuck and crimp the edges. Cut four or five slits in the crust to vent.  Bake in a preheated 425*F oven for about 40 to 43 minutes, or until the crust is golden brown and the filling starts bubbling out of the vents.

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Beef tips and veggies 

Serve remaining beef and veggies as another meal over homemade gnocchi or spatzel.

black bean, habanero chili and yellow rice

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(adapted from New England Soup Factory Cookbook)

Beans need to soak over night!

yellow rice

2 tablespoons olive oil

1/2 cup chopped onion

1 cup jasmine rice

2 cups water

2 teaspoons kosher salt

pinch of saffron or turmeric

soup

1 pound dried black beans

3 tablespoons olive oil

4 cloves garlic, minced

1 large Spanish onion, peeled and diced

2 ribs celery, diced

2 1/2 quarts (10 cups) vegetable or chicken stock

4 cups (32 ounces) canned crushed tomatoes

2 teaspoons ground coriander

1 cup sherry

1/4 cup chopped cilantro

kosher salt and freshly ground pepper, to taste

1 habenero pepper, seeded and minced

1 tablespoon lime juice

cooked yellow (saffron) rice (recipe follows)

1 bunch scallions, chopped, for garnish

For the soup: Place the beans in a deep bowl and add water to cover by 2 inches. Place in the refrigerator and soak overnight. Drain before using.

Heat a stockpot over medium-high heat. Add the olive oil, garlic, onion and celery. Saute stirring frequently, for 10 minutes. Add the beans, stock, tomatoes, coriander and sherry. Bring to a boil. Reduce the heat to medium. Simmer for 1 1/4 hours or until the beans are tender. Add the cilantro and season with salt and pepper. Add the habanero pepper and lime juice. At this point you can either add the rice to the soup mixture or ladle the rice into bowls and serve the beans over it, this is the way we like it. 

For the yellow rice: Heat a 3-quart saucepan over medium-high heat and add the olive oil. Add the onion and saute for 5 minutes, or until a pale golden color. Add the rice and continue to saute for 3 minutes more. Add the water, salt and saffron. Bring to a boil, cover the pan and reduce the heat to low. Cook for 15 to 20 minutes, or until all the water is absorbed and the rice is fluffy.

Serve with freshly chopped green onions on top and Tabasco sauce on the side.

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bon appitet!

granola

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2 cups old-fashioned oatmeal

1 cup sliced almonds

1 cup shredded coconut

1/2 cup toasted wheat germ

3 tablespoons butter

2/3 cup honey or Grade A maple syrup

1/4 cup light brown sugar or turbinado

1 1/2 teaspoons vanilla

1/4 teaspoon sea salt

1/2 cup dried apricots

1/2 cup dried tart cherries

1/2 cup dried blueberries

about 1 cup shelled, toasted pistachios

 

Preheat the oven to 350*F. Lightly butter a large jelly roll pan and line it with parchment paper.
On another sheet pan, toss together the oatmeal, almonds and coconut. Bake for 12 to 15 minutes stirring and checking occasionally until light golden brown. Dump the mixture into a large bowl and stir in the wheat germ.
Reduce the oven temperature to 300*F.
Place the butter, honey, brown sugar, vanilla and salt in a small saucepan and bring to a boil over medium heat. Cook for a minute or two, stirring, then pour over the toasted oat mixture. Add the dried fruits and pistachios and mix well.
Scrape the mixture onto the prepared jelly roll pan, lightly pressing it down so that it is somewhat even.
Bake for about 30 to 35 minutes, until golden brown (we like ours kind of on the crispy side). Cool completely for several hours then crumble into large chunks.

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bon appetit!

banana bread and chocolate banana bread

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Banana Bread

(from Something Warm from the Oven by Eileen Goudge)

2 large eggs, at room temperature

1/2 cup vegetable oil or coconut oil

1 cup Sucanat, turbinado, or Demerara sugar

1 teaspoon vanilla extract

3 very ripe bananas (skin should be generously flecked)

1 1/4 cups all-purpose flour

1 teaspoon baking soda

pinch of salt

1/2 cup coarsely chopped walnuts or pecans (optional)

1. Preheat oven to 350*F. Grease one 8 1/2 x 41/2 inch loaf pan, or three 3 x 6 1/2 inch loaf pans.
2. Place the eggs, oil, Sucanat, and vanilla in a large bowl and blend with an electric mixer on low speed for 3 minutes. In a shallow bowl (like a soup bowl), mash the bananas with a fork. Add to the batter and blend well.
3. Combine the flour, baking soda, and salt. Add to the wet mixture and blend until smooth, about 1 minute. Stir in the nuts, if using. 
4. Scrape into the pan(s), and bake in the oven for 45 to 50 minutes (25 to 30 minutes for small loaves), until a toothpick inserted into the center of the loaf comes out clean. If the top is browning too quickly, cover it lightly with aluminum foil for the last 10 minutes or so of baking. Let cool for 5 minutes, then remove from the pan(s) and place on a wire rack. Serve warm or at room temperature. 

Note: This bread keeps well refrigerated (it's even better the next day!) 

for up to a week, tightly wrapped.

 
Chocolate Banana Bread

Tyler's Ultimate: Brilliant Simple Food to Make Any Time by Tyler Florence

1/2 cup (1 stick) unsalted butter, softened, plus more for the pan

2 cups all-purpose flour

3/4 cup sugar

1/4 cup cocoa

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

4 ounces bittersweet chocolate, melted

2 large eggs

3 very ripe bananas

1 teaspoon vanilla extract

1. Preheat the oven to 350*F. Butter a 9 x 5 inch loaf pan. mix together the flour, sugar, cocoa powder, baking powder and salt in a large bowl. 
2. In another bowl, cream the butter until lightened, then beat in the melted chocolate, eggs, bananas and vanilla. 
3. Stir in the dry ingredients just until combined, do not over beat.
4. Pour the batter into the prepared loaf pan and bake until a toothpick stuck into the center of the bread comes out clean, 50 to 60 minutes. Transfer the pan to a rack and cool for at least 15 minutes before unmolding. 

 

bon appetit!