Homemade Hot Chocolate - Ellie's Contribution to Grandma Gay's Christmas Eve Party

SARAH'S BEST HOMEMADE HOT CHOCOLATE
via: Cooks.com

1 tbsp. cocoa powder
2 tbsp. sugar
2 tbsp. water
1 c. milk
a bit of vanilla, if desired
Combine cocoa, sugar, and water in a small saucepan. Heat it on low heat, stirring occasionally to prevent the paste from sticking to the pan. After about 1 to 2 minutes, add milk and vanilla. Mix it all together until it reaches your preferred temperature.

Ellie tops this lovely hot chocolate with a pile of whipped cream, a few colorful sprinkles and a few chocolate shavings.

Cheese Wafers (Julia Child's Art of French Cooking)

GALETTES AU FROMAGE (Cheese Wafers)
Source: Mastering the Art of French Cooking.
“These featherweight wafers are often made of Swiss cheese, but you can use other cheese or a mixture of cheeses if you wish, and thus employ leftovers. The dough contains just enough flour to hold the ‘galettes’ together while they bake, and ¾ cup of flour is usually right for Swiss cheese. You will probably need more if you are using soft cheeses, and should always bake one as a test.”

For about 30 wafers

½ pound (about 2 pressed-down cups) grated Swiss cheese or a mixture of cheeses
½ pound softened butter
¾ cup sifted all-purpose flour, more if needed
¼ teaspoon pepper
Pinch of cayenne pepper
Salt to taste

Lightly butterd baking sheets
1 egg beaten with ½ teaspoon water in a small bowl
½ cup grated Swiss cheese for topping

Preheat the oven to 425 degrees.

Knead all the ingredients together in a bowl or on a board. The mixture will be sticky. Roll a 1-tablespoon bit into a ball in the palms of your hands, then flatten it into a cake 1/4 inch thick. Bake 10 to 15 minutes in a hot oven to observe how it holds together; it should spread slightly, puff lightly, and brown. If it spreads out more than you wish, or is too fragile, knead in 1/4 cup more flour and make another test.

When you are satisfied, form the rest of the dough into cakes and place on baking sheets. Paint the tops with beaten egg and top each with a pinch of grated cheese. Bake for 8 to 10 minutes until the galettes have puffed, and browned slightly. Cool them on a rack.

Chili

Chili
(I made this recipe up with stuff I had at home as I did not want to go out in the snow.)

2 pounds Ground Beef
1/2 Onion, chopped
3 Garlic cloves, minced
2 cans Busch's Beans
1 can Tomato Soup
1 cup Water
3 tea. Beef Bouillon
2-3 TBL. Basil, dried
1 tea. Cumin
1-2 tea. Chili Powder (depending on how spicy you like it)
1-1.5 tea. Smoked Paprika
1-2 cups Corn, frozen or canned

Brown the beef, pouring off excess fat. Saute the onion and garlic with the beef. Add in the remaining ingredients. Simmer for at 30 minutes. Serve with crackers.

Chicken Enchilada Casserole

Chicken Enchilada Casserole For a 13" x9" pan

Honey Garlic Chicken - A Crock Pot / Slow Cooker Recipe

Here's what I am cooking up in the crock pot:


Honey Garlic Chicken
slightly adapted from More Make it Fast, Cook it Slow
Via: Taste and Tell Blog

serves 4

prep time: 5 minutes
cook time: 3 to 4 hours, on high
6 to 8 hours, on low

1 1/2 pounds boneless, skinless chicken thighs
3 garlic cloves, chopped or grated
1/2 cup soy sauce
1/2 cup ketchup
1/2 cup honey
fresh basil, shredded, for garnish

Place the chicken in the bottom of a 4-quart slow cooker. In a small bowl, whisk together the garlic, soy sauce, ketchup and honey. Pour over the chicken and cover.

Cook on low for 6 to 8 hours or high for 3 to 4 hours. Remove chicken, place on a plate and tent with foil to keep warm. Transfer the remaining sauce to a saucepan and reduce down over medium heat until desired consistency is reached. Serve over the chicken and garnish with fresh basil.

Serve over rice.

Chicken & Sausage Jambalaya, Salmon with Lemon & Dill Recipes

Salmon with Lemon and Dill
via: allrecipes.com

1 pound salmon fillets
1/4 cup butter, melted
5 tablespoons lemon juice
1 tablespoon dried dill weed
1/4 teaspoon garlic powder
sea salt to taste
freshly ground black pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.


Chicken and Sausage Jambalaya
From: Cooking Light magazine, Oct. 2011

2 teaspoons canola oil
6 ounces reduced-fat smoked sausage, halved lengthwise and cut into 1/4-inch slices
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 cup uncooked long-grain white rice
1 cup water
1/4 teaspoon ground red pepper
1/8 teaspoon salt
6 fresh thyme sprigs
1 (14.5-ounce) can fat-free, lower-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 cup shredded skinless, boneless rotisserie chicken breast (I used turkey)

Preparation

1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add sausage; sauté 1 minute or until browned. Add onion, celery, bell pepper, and garlic; sauté 6 minutes or until tender. Add rice and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is done. Remove thyme sprigs; discard. Stir in tomatoes and chicken. Cook 3 minutes or until thoroughly heated.

Pie Crust

Flaky Butter Crust

1/3 cup Water, very cold (I float ice in mine)
1/2 lb. of Butter (2 sticks, very cold, cut into 1/2 pieces)
2 cups All Purpose Flour
(I use salted butter so I leave salt out of the recipe. If you use unsalted butter be sure to add 1/2 tea. of salt to this recipe)

1. Chill the mixing bowl and beaters in the refrigerator (at least 30 minutes).

2. Dissolve the salt, if using, in the water.

3. Place the butter and the flour in the bowl of a food processor and pulse until it looks like chunks of oatmeal. Be very careful to not overwork it as it will warm up too much. Place this in the bowl of your mixer, cover and chill for at least 20 minutes.

4. Run the mixer and add in the water in little bits at a time. Start with 3 TBL. and add more as needed. Take it out when it looks cohesive. Form into two discs that are about 1" thick. Cover with plastic wrap and chill for at least 30 minutes.

5. Preheat the oven to 375 degrees or the temperature for the pie filling.

6. Roll out the dough (see my instructions below), being careful to be fast and not make it too thin.

7. Place in the pie pan. Trim the edges and prick the flour and side of the dough with a fork. This will prevent air bubbles from forming. If you are pre-baking the pie shell place about 2 1/2 cups of uncooked rice or beans or pie weights on top of a piece of parchment paper in the pie pan. This helps it keep a nice shape and reduce the effects of shrinkage. (It can be frozen at this point.)

8. Bake until lightly browned, about 20 minutes. Remove the rice, beans or weights and paper liner.


* If you are in a rush you could skip some of the chilling.

Now, here's one of my tricks: I wipe down the counter top. The moisture causes a piece of waxed paper to stay in place. I top this will a little bit of flour that I spread around with the palm of my hand. This prevents the dough from sticking. I press the dough with my hand to begin the basic shape. Then I roll it out a bit and flip it over. Once it is the right thickness I pick up the wax paper and place it, dough side down, into the pie pan. It works like a charm!


Ready to go.

Beef (Venison) and Cheddar Puff Pastry Tart

Beef (Venison) and Cheddar Puff Pastry Tart
From: Las Vegas Food Adventures

1 ½ lbs lean ground beef (I used Venison)
½ cup finely diced onion
½ tsp salt
¼ tsp black pepper
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons light brown sugar
½ cup beef broth (a boullion cube is fine here)
2 tsp cornstarch
2 cups grated sharp cheddar cheese
1 package (2 sheets) frozen puff pastry
1 egg, lightly beaten

Brown the ground beef in a large non-stick skillet. Add the salt, pepper and Worcestershire sauce soy sauce and sugar. Continue cooking over medium high heat stirring occasionally for 30 minutes until the beef browns nicely and becomes dry & crumbly.

Taste the meat; it should be nicely seasoned. Add the onions and continue cooking until they become translucent.

Mix the broth and cornstarch together. Add to the meat and cook over medium heat for about 3-4 minutes until the liquid thickens and lightly binds the meat together. Remove from the heat to cool to room temperature.

Thaw the puff pastry according to package instructions. Place one sheet on a piece of parchment paper on a baking sheet. Pile the cooled meat mixture over the sheet leaving an inch of pastry on all sides. Top with the grated cheese.

Brush the edges with the beaten egg and gently lay the second sheet of pastry over the top. Gently press around the edges to seal. With the tines of a fork, go around the crust one more time to make a decorative edge.

Brush the inside of the top lightly with the beaten egg, leaving the edges plain to allow the pastry to rise during cooking. Make several shallow slits with the tip if a sharp knife on the top to allow steam to escape.

Bake in a preheated (important) 400 degree oven for 30-40 minutes or until puffed and rich golden brown.

Remove from the oven and let cool for 10-15 minutes before cutting into squares.

Serves 4-6

Crepes with Ham, Cheese and Spinach Filling

I am in the process of trying to use up stuff I have in my freezer so we had savory Ham, Spinach and Cheese crepes for dinner so that I could use the crepes we got from IKEA. They were good enough, but crepes should really be served fresh out of a hot, lightly buttered pan. It was a hit:

Crepes
via Julia Childs from Julia and Jacques: Cooking at Home by Julia Childs and jacques Pepin

Yields 12-15 crepes (7")

1 cup Flour, all purpose
2 Eggs, large (sometimes I have to use 3)
1 Egg Yolk
3/4 cup Milk
1/3 cup Butter, melted
2 TBS Sugar (I leave this out if I am making savory crepes)
A large pinch of Salt (I leave this out if I am using salted butter)
3/4 cup Water, warm

2 Tbs+ Butter, melted, for brushing the pan.

Filling:

1 Ham Steak, finely diced
4 slices Canadian Bacon, finely diced (optional)
10 oz. Spinach, thawed and squeezed to release extra liquid
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1/2 - 3/4 cup Cheese (Swiss is best, but Cheddar works nicely, too) shredded

Instructions for the crepe batter
Add all ingredients to the work carafe of a blender, add the lid, and blend on HIGH for about 20 seconds. Stop the blender, scrape down the sides, replace the lid and pulse three more times. Put the blender carafe in the refrigerator and let rest for 30 minutes to 24 hours before proceeding.

To Cook Crepes:
Place a heavy-bottomed non-stick skillet, crepe pan or well-seasoned cast-iron pan over medium heat. Use a heat-proof pastry brush to lightly brush the pan with melted butter, taking care to get the edges of the bottom of the pan as that is where batter tends to stick.
Pour about 2-4 ounces of batter into the center of the pan and immediately tilt and swirl the pan so that the batter covers the entire bottom of the pan.
Set the pan back over the heat and let it cook until the crepe has no visible wet areas on top.
Use a semi-flexible spatula to run around the edges of the crepe before lifting and turning the crepe. Cook the second side for about 10 seconds only. The goal is just to lightly color that side.
Transfer the finished crepe to a cooling rack. Repeat until you have used all the crepe batter.

For Filling:
Lightly butter the bottom of a hot pan. Add in the bacon and ham. Heat until cooked through. Remove from pan, or at least push it to the side. Lightly butter the pan again and add the spinach. Cook until it is warm. Add in the mayonnaise and the Dijon mustard. Stir to mix and heat through.

To serve place the ham, spinach and sauce mix in a thin line down the center of the crepe. Add a bit of cheese and roll up. Heat up, if needed, before serving.
Serve hot.

Pumpkin-Walnut Focaccia with Gruyère

I love the brief fall weather we have here. It put me in the mood to do a bit of baking on Friday night. Here's what I made:

Pumpkin-Walnut Focaccia with Gruyère

3/4 cup warm water (100° to 110°)
1/3 cup packed brown sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 1/2 cups bread flour, divided
3 tablespoons butter, melted
1 cup canned pumpkin
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup (3 ounces) grated Gruyère cheese, divided
1 teaspoon cornmeal
1/3 cup coarsely chopped walnuts
2 teaspoons pumpkin seeds

Directions:

In a large bowl, combine water, sugar, and yeast; let stand 5 minutes.
Add 1 cup flour and butter to yeast mixture; stir just until combined. Cover with plastic wrap and let rise in a warm place, free from drafts, 30 minutes.
Add pumpkin, salt, and nutmeg to flour mixture; stir until combined. Add 2 1/4 cups flour and half of cheese; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat. Cover with plastic wrap and let rise in a warm place, free from drafts, 1 hour or until doubled in size. Punch dough down; cover and let rest 5 minutes. Divide dough in half; shape each half into an 8-inch circle. Place dough circles on a baking sheet sprinkled with cornmeal. Sprinkle remaining cheese, nuts and pumpkin seeds evenly over dough circles; press lightly to adhere. Lightly coat dough circles with cooking spray; cover and let rise 20 minutes.
Preheat oven to 400°.
Uncover dough; bake at 400° for 28-30 minutes or until loaves are browned on the bottom and cheese melts. Cool on a wire rack.

Yields: 2-8inch rounds, 8 servings per round

Source: Cooking Light, October 2005

USA ProCycling Challenge - The Final Stage

We knew that the final stage of the USA ProCycling Challenge would be a big one. Starting in Golden and finishing in Denver, it was sure to draw big crowds. And it did, of course

Barb took the kids down to where the finish line would be by 8:00 a.m., even though the racers were not due until around 1:00 p.m. This was very important to the kids. Their efforts paid off with front row seats about 15 yards from the finish. I had school work to do so I did not join them until around 11:00 a.m.

It was an exciting place to be. There was a huge festival. People were giving away free stuff. Each of the kids got shirts for this, the final stage. The crowds gathered and started pushing in about noon. By the time the riders came by the crowds were whipped up into a frenzy. You knew it was time when the offical cars, the state patrols, the wheel cars and the camera crews came through. After treking through Golden, up and down Look Out Mountain and then to downtown, the riders had five laps left to go. By the time they arrived they had split up into four distinct groups with a lag time of about 4:30 between the leaders and the last rider. Each lap it got closer and closer. They whizzed by so quickly that we simply attempted to get some photos. We'd have to actually look to see who they were later on. By the last lap the riders had bunched into three groups and cut the time down significantly. I think they shaved off almost two mintutes. The crowd was thumping, pulsing and cheering. The riders were focused, sweaty and fast.

Even before all of the rider came through the crowds broke down the barriers and headed towards the stage for the podium event.

(to be continued)

Pumpkin Zucchini Walnut Muffins

Here is the recipe I am adapting this evening. I thought it sounded like a nice twist from the usual zucchini bread.

Zucchini Pumpkin Bread
adapted from Allrecipes.com

3 eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1 cup butter, melted
1 tablespoon vanilla extract
1 1/2 cups All-Purpose flour
1 1/2 cups Whole Wheat flour
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 cup shredded zucchini
1 cup chopped walnuts


Directions
1. In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.
(I made 18 muffins and 1 miniloaf from the recipe above.)

Kathy's Baked Beans (Crock Pot Friendly Recipe)

Kathy's Baked Beans

3 cans (16 oz) Baked Beans, drained (we use VandeCamp brand)
1 med. Onion chopped finely (or 1 envelope of Lipton Onion Soup Mix)
1/2 cup Ketchup
1/2 cup Brown Sugar
1/2 cup Dark Corn Syrup
1 tea. Paprika
1 tea. Basil
1# Bacon, cut into pieces

Place everything in a crock pot. Stir to mix. Cook on low for 6-8 hours (or overnight). If you are in a rush you can do the crock pot on high for 3-4 hours.

Big Sky Chicken Salad

Big Sky Chicken-Salad Sandwiches
from Taste of South magazine, June/July 2009 issue

1/2 c slivered almonds
1/2 c chopped pecans
1/2 c pineapple tidbits, drained
1/2 c cranberries
1/2 c mandarin orange segments, drained
1/2 c mayonnaise
1/2 c honey mustard
1/4 c apricot preserves
2 c chopped cooked chicken

Combine nuts and fruit in a large bowl and set aside. In a small bowl, combine mayonnaise, mustard, and preserves, whisking until combined. Add sauce mixture to fruit mixture, along with chopped chicken, tossing gently until combined. Spread mixture onto bread slices to make sandwiches. Serves 6.

Jamaican Beef Patties

Jamaican Beef Patties
adapted from a base recipe found on Eatjamaican.com

PASTRY

2 cups Flour
1/4 teaspoon Salt (leave out if using salted butter)
1/2 tablespoon curry powder (I will double this next time)
1/4 cup Solid shortening
1/4 cup Butter
1/3 cup Cold water


Sift the flour, curry powder and salt into a large bowl. Cut in the shortening and butter until crumbly. (I do this quickly by placing this all in my food processor and pulsing it until it looks like sand.Then I add in the ice water and quickly incorporate it.) Add the cold water to make a stiff dough. Divide the dough into 5 equal parts. Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick and roughly circle shaped. Place in the refrigerator for at least 15 minutes to chill. Cover with wax paper or damp cloth until ready to use. You can place the dough in the refrigerator overnight.

MEAT FILLING

2 tablespoon oil
1 Small white onion, finely chopped
(1/4 teaspoon Chopped Scotch Bonnet pepper - I did not have this)
1/2 lb. Lean ground beef
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/2 teaspoon Curry powder (I used Madras Curry)
1/2 teaspoon Dried thyme
(2 cups Frozen Peas)*
(1 - 1 1/2 cup Rice, cooked)*
1/4 cup Breadcrumbs
1/4 cup Beef or chicken stock
(1 Egg, beaten - I did not use this)
1/2 cup Cheddar Cheese, shredded

In a heavy skillet, sauté the onion and Scotch Bonnet Pepper in olive oil until they become limp. Add the ground beef and cook until the beef is done. Drain if needed. Next, salt, pepper, curry powder, peas, rice and thyme and mix well.

Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.

Uncover the dough circles and place 4-5 tablespoons of filling on half of each. Top with the shredded cheese, if desired. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Bake on a lightly greased baking sheet (or a cookie pan with a silpat liner) for 30 to 40 minutes or until the pastry are golden brown.

Serves: 5 Patties

The Races in Salida - The TT Course

The Salida Omnium is our favorite set of races for the entire Road season. This year it is the Salida Classic and it is also part of the Rocky Mountain State Games. The place we usually stay in was not available this weekend so we were going to camp. However, two kids on our team wanted to race this weekend, but their parents were not available to go, so we worked out a great deal. I take all of the kids to the races and Barb rented a big room for all of us to share. Ellie was very happy with the deal.

We left the house at around 7:15 am.m to make sure that we had plenty of time should there be any sort of delays. The idea was that the kids would sleep part of the way, but they were little chatter boxes and played games instead. Davis and Skylar are siblings as well as great kids.

Once we arrived in town we drove all of the three courses so that the kids could see where they would be going. Ellie loves the TT course. When we were driving it we saw several sets of deer with their fawns. One little fawn was just a few feet from the car window. It was a treat to see them. We checked in early, enjoyed each other's company, put the TT bars on Ellie's bike, etc. I also watched the weather closely. Last year it was very cold and rainy during this race. This year we were lucky and mostly dry.

Davis was keyed up to do well as he is very close to winning the Best All Around Rider (BAR) award. Ultimely, he placed fourth, which made him unhappy. His main competitor won the race. He is now setting his sights on the Road Race on Sunday.

Skylar ran a great race. She is new to racing and had a good time, coming in third. That means she will earn one of the beautiful medals that the Rocky Mountain State Games folks award.Her competition is much more stiff during the next two days of racing.

Ellie was awesome, coming in ahead of the second place rider by more than a minute and a half.

This is Davis and Skylar being silly. Aren't they cute?

After the race I took the kids down to see the river. We also had a really lovely dinner at 216 Ferraro's where they made the pasta by hand. It was a bit of a splurge, but well worth it. I had the best Caesar salad that I have ever tasted. That was served with ciabatta bread and butter. My main dish was Eggplant Parmesan. Carbs are good the night before a race and this hit the spot. Davis was in the mood for Fettuccini Alfredo and the girls simply wanted noodles. I will have to go there again.

Mike's Flexible Frittata

Mike's Flexible Frittata
via Mike Rathbun

12 eggs, large
1/2 cup Milk
1/2 cup Cream
1 1/2 tea. Dry Mustard
2 TBL. Oregano (fresh is best, but dried will do)
Salt and Pepper - just a bit
4 Potatoes, large Russets *
2 TBL. Butter or Olive Oil
1 tea. Italian Seasoning
1 c. Spinach (clean and stems removed)*
3-4 Roma Tomatoes, large, sliced *
1 1/2 c. Pepper Jack Cheese, shredded

* Note: I did not have these items so I substituted 3/4 # Italian Sausage, cooked, 1 c. Zucchini, shredded and Grape Tomatoes.

Preheat the oven to 350 degrees. Oil your pan well. Mike used a lovely Calphalon Dutch Oven pan with high sides. This caused her frittata to dome. I had to use a 9" x 13" pan. It worked, but the frittata was much more dense.

Begin by prepping the potatoes if you are using them. This involves scrubbing them and then microwaving each one on high for 5 minutes. Once cooled, slice them. Saute' them until they are brown in a small bit of olive oil or butter with a bit of Italian seasoning as well as salt and pepper.

In a bowl mix the eggs, milk, cream, dry mustard, salt, pepper and oregano. Fluff it up using a whisk to incorporate some air.

Gently pour in about half of the egg mixture into the pan. Next, layer the potatoes (or sausage), followed by spinach (or zucchini) and then the tomatoes. Sprinkle about half of the cheese on top of this. Next, whip up the remaining egg mixture and gently pour it over the ingredients in the pan. Top with remaining cheese. Bake for 45 minutes - 1 hour, or until it is done. let it sit for a few minutes before serving. Mike likes to offer creme' fresh or sour cream on the side.

Blueberry Oatmeal Crumble Bars

Blueberry Oatmeal Crumble Bars
via: Sweet Pea's Kitchen Blog

For the Filling:

3 cups fresh or frozen blueberries
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 cup sugar
2 tablespoon cornstarch

For the Crumble and Crust:

1 1/2 cups all purpose flour
1 1/2 cups old fashioned rolled oats
1 cup brown sugar ( I used about half the amount of sugar as was called for.)
1 ½ teaspoons lemon zest
3/4 cup butter, softened and cubed
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract

Directions:

Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In a medium saucepan over medium heat, cook blueberries, lemon juice and lemon zest until fruit is tender, about 8-10 minutes.
In a small bowl, whisk together sugar and cornstarch. Stir into fruit mixture and continue cooking until mixture comes to a boil. Boil for 1-2 minutes, until thick. Scrape berry filling into a medium bowl and set aside.
In the bowl of a food processor fitted with the metal blade, pulse together flour, oats, brown sugar, butter, baking soda, salt and vanilla extract until thoroughly blended and resembles coarse crumbs.
Reserve 1 ½ cups of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan.
Spread the blueberry filling evenly on top of the crust. Sprinkle the reserved 1 1/2 cup crust mixture evenly on top of the filling.
Bake for 30 to 35 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.

Yields: 20 bars

Source: adapted from Baking Bites, originally adapted from Land O Lakes

Ciabatta Buns and BBQ Brisket - Crockpot Style

In between stints of writing I managed to do a bit of stress relieving baking lately. I am trying to recreate the artisan breakfast sandwiches you can get at Starbucks. I think this ciabatta bun is pretty close, though much lighter and less chewy than the Starbucks version. The recipe comes from the King Arthur Flour website. Their recipes are ALWAYS reliable. If they ever come traveling through your town and offering baking lessons, be sure to make time to attend.

Extra Light Ciabatta
via King Arthur Flour

Sponge
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup water
1/4 teaspoon instant yeast

Dough*
sponge (from above)
1 teaspoon instant yeast
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons salt
1 teaspoon sugar
1 tablespoon nonfat dry milk
1/4 to 1/2 cup water
2 tablespoons olive oil

Mix the sponge ingredients, in a small bowl or in the pan of your bread machine, until well combined (program the machine for Dough, then cancel it once the ingredients are mixed, after a couple of minutes). Let the sponge rest overnight, covered, or for up to 15 hours.

Mixer Method: Place all of the dough ingredients into the bowl of your mixer, and beat it at medium speed, using the flat beater, for 5 to 8 minutes. The dough will never completely clear the sides of the bowl, though it'll begin to acquire some shape. Cover the bowl with plastic wrap, and allow the dough to rise for 1 to 1 1/2 hours; it will get very puffy.

Bread Machine Method: Place all of the ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the second kneading cycle; it should be very tacky, but should be holding its shape somewhat. Adjust the dough's consistency with additional flour or water, as necessary. Allow the machine to complete its cycle.

Transfer the dough to a well-oiled work surface. Lightly grease a large cookie sheet, and your hands. Using a bench knife or your fingers, divide the dough in half. Handling the dough gently, stretch it into a log about 10-inches long, and place it on the baking sheet. Flatten the log with your fingers till it's about 10-inches long and 4 to 5-inches wide. Repeat with the remaining piece of dough. (I made squarish buns so I divided my dough into eight pieces.) Lightly cover the dough with heavily oiled plastic wrap, and allow it to rise for 1 hour; it'll become quite puffy. Oil your fingers, and gently poke deep holes all over the dough. Re-oil the plastic wrap, re-cover the dough, and allow it to rise for an additional hour.

Dust the dough very lightly with flour. Bake it in a preheated 425°F oven, throwing four or five ice cubes on the floor of the oven as you put the bread in. Allow the ciabatta to bake for 20 to 25 minutes, or until it's golden brown. Turn off the oven, remove the ciabatta from the baking sheet, and return the loaf to the oven, propping the oven door open a couple of inches with a folded-over potholder. Allow the ciabatta to cool completely in the oven; this will give it a very crisp crust.

* This bread begins with an overnight sponge, which means the finished loaf has just the barest of sour tangs. As the sponge ferments, it creates certain acids that not only give the bread flavor, but affect the gluten, making the bread chewier. The use of a sponge will also increase the loaf's shelf life.

Carol Field, in her wonderful book The Italian Baker, claims that this dough is one that simply can't be kneaded by hand; it's just too sticky. Keep this in mind when you're preparing the dough. During the winter you'll need to use the greater amount of water in the range indicated below. In the dog days of August, when your flour's been in a humid kitchen all summer, you'll use the lesser amount. Your goal is a dough that is very sticky, but holds its shape; when you scoop it out onto your work surface, it will settle into a flattened mound that is best approached with oiled hands and a bench knife or bowl scraper.

--------
When I was checking for that recipe I noticed that the King Arthur blog was featuring BBQ Brisket sandwiches so I searched for a good recipe for that one, too.

BBQ Brisket
via My Fiance Likes it, so it must be good blog

For the Brisket:

4 lb. beef brisket
3 tablespoons dark brown sugar
1 tablespoon salt
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon oregano
1 tablespoon black pepper
1 tablespoon cayenne pepper

For the Barbecue Sauce: (I did not have time for this, but I will try it next time. I just used bottled sauce instead.)

1/4 to 1/2 cup apple cider vinegar
1 cup crushed tomatoes (or you could use ketchup also)
3 tablespoon dark brown sugar
1 tablespoon spicy brown mustard
1 tablespoon soy sauce
1/2 tablespoon crushed red pepper
1 teaspoon Sriracha

Coleslaw:

3 cups red cabbage, shredded
3-4 carrots, peeled and chopped
1/2 cup mayonnaise
3 tablespoons apple cider vinegar
1 tablespoon sugar


Sourdough Rolls, for sandwiches (I used the ciabatta rolls I made using the recipe above.)

To prepare the brisket: In a small bowl, combine the brown sugar, salt, cumin, paprika, oregano, black pepper, and cayenne pepper. Mix well and then rub mixture all over beef brisket. Cover brisket with plastic wrap and let sit in fridge overnight.
On the next morning, preheat your crockpot onto high and add brisket (you may have to cut it in half to fit it all in there!). Add about 1 cup of beef stock to crockpot and cover. Let cook for about 6 to 7 hours, or until brisket is fork tender.

To prepare barbecue sauce: Combine desired amount of apple cider vinegar (the more you add, the acidic the sauce), tomatoes (or ketchup), brown sugar, mustard, soy sauce, red pepper flakes, and Sriracha. If using crushed tomatoes, run the immersion blender through your mixture until it is smooth, or at your desired texture. If using ketchup, no need to worry about that step.
You can use the barbecue sauce on the side, or like me, add it to the crockpot with the brisket and let it meld for about an hour longer.

To prepare the coleslaw: Combine the mayonnaise, vinegar, and sugar in a large bowl. Add cabbage and carrots and mix well. Let sit for about 30 minutes at room temperature before serving.

To assemble sandwiches, toast your sourdough buns and add a decent amount of pulled brisket on the bottom half (the messier the better!). Top with desired amount of coleslaw (or you can always eat that on the side) and top with remaining bun half.

Dig in and enjoy. You might need a fork for this one - and plenty of wet naps!

Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing

Here's a recipe that was popular this week:

Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing
via: Cooking Light magazine, June 2011

* YIELD: 4 servings (serving size: 1 1/2 cups)
* HANDS-ON: 30 MINUTES
* TOTAL: 30 MINUTES
* COURSE: Main Dishes, Salads

Ingredients

* 8 ounces uncooked orecchiette pasta
* 1 cup shelled green peas (about 1 pound unshelled green peas) or frozen green peas
* 1/2 pound medium shrimp, peeled and deveined
* 1 cup thinly sliced radishes ( left these out and added in diced cucumber in its place)
* 1/3 cup reduced-fat mayonnaise
* 1/4 cup fat-free buttermilk
* 3 tablespoons minced fresh chives
* 1 tablespoon chopped fresh dill
* 1/2 teaspoon salt
* 1/2 teaspoon grated lemon rind
* 1 tablespoon fresh lemon juice
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon ground red pepper
* 2 garlic cloves, minced

Preparation

* 1. Cook pasta according to package directions, omitting salt and fat. Add peas and shrimp during last 2 minutes of cooking. Drain and rinse with cold water; drain.
* 2. Combine pasta mixture and radishes in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir well with a whisk. Pour over pasta mixture, tossing to coat. Cover and let stand 20 minutes. Serve at room temperature, or cover and chill until ready to serve.
* Wine note: Sweet shrimp, peppery summer radishes, and the refreshing dill and buttermilk dressing all point to a wine with tangy acidity, fresh berry fruit, and a zip of citrus. The Fleur, Pinot Noir, Rosé (2009, Carneros, Calif.; $15)—with its shocking bright-red hue—is a hands-down crowd-pleaser and an excellent value.—Alexander Spacher

Golden Rod Eggs

Golden Rod Eggs
from: The Alford Family

For four servings:

Hard boil 8 to 10 eggs. (About 12 minutes at this altitude) Cool immediately in cold water.

Peel cooled eggs, then separate the egg yolks from the egg whites. Put the egg yolks in a separate bowl, and chop the egg whites into small pieces.

Make a white sauce out of:

1/4 cup butter (1/2 stick)
1/4 cup flour
(melt & whisk these together before adding milk)
about 2 cups milk (add it bit by bit)

and season it with:
2 to 3 tsp. powdered mustard
a dash or two of white pepper (if you don't have it, you can use black pepper)
salt to taste
1 - 2 tsp. Worcestershire sauce

Whisk and cook until thick and smooth. Taste it and adjust the seasonings. Add chopped egg whites and keep warm on low heat, stirring occasionally.

In separate bowl, break up egg yolks and stir with a clean, dry whisk to crumble finely.

Serve over buttered toast strips: first sauce, then yolks, then paprika lightly sprinkled over the top.

Ethan's Eagle Scout Court of Honor Reception Treats

I am very pleased with how all of the recipes turned out, especially the sugar cookies. It is definately my favorite sugar cookie recipe. It is not too sweet and has a nice crumb in the mouth, but holds together nicely for decorating.

Sugar Cookie Recipe
from: Sweetopia blog

Ingredients:

2 1/2 cups butter (at room temperature)

2 cups sugar

2 large eggs

seeds from 1 vanilla bean (or 3 tsp vanilla)

5 cups flour

1 tsp baking powder

1 tsp salt
Instructions:

1. Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more.

Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you’d like a light and fluffy cookie, that’s ideal, however the dough will spread more during baking; not ideal if you’d like the cookie to hold its shape.

2. Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.

3. Cut open your vanilla bean and scrape the seeds out. Add to mixing bowl. Alternatively, add liquid vanilla extract. Stir briefly.

4. Sift your dry ingredients together. (Flour, baking powder and salt).

5. Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won’t escape. Mix on low speed for 3o seconds. Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment it’s ready. It’s also important at this stage not to over mix the dough (the glutens in the flour develop and the dough can become tough).

6. Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.

7. Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.

8. Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.

9. Preheat your oven to 350°F or 176°C.

10. Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.

11. Let cookies cool to room temperature and decorate!

---------------

Royal Icing Using Egg Whites:
from: JoyofBaking.com

2 large egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

------------------

Savory Cranberry, Pistachio 7 Goat Cheese Palmiers
Adapted From: Tasty Kitchen
1 whole Sheet Of Purchased Puff Pastry, Thawed
2-3 ounces, weight Goat Cheese (chevre), Room Temperature
1/2-3/4 cups (slightly Packed) Dried Cranberries
1/4-1/2 cups Pistachios, Roughly Chopped

Preparation Instructions

Roll the puff pastry sheet into a rectangle that is at least 8 inches wide and no less than 1/8-inch thick. With the standard puff pastry sheets found in the grocery stores, you won’t have much rolling to do.

Spread goat cheese over the puff pastry and top with dried cranberries and pistachios. Using your hand, lightly press the cranberries and pistachios into the cheese. Roll each long end of the rectangle into the center. Chill for about 15 minutes.

Cut the roll crosswise into 1/8-inch slices and divide the palmiers between two baking sheets covered with parchment paper. Chill for at least 1 hour.

Preheat the oven to 450 degrees F. Bake the palmiers until they are puffed and light golden brown, 6 to 8 minutes. Quickly flip the palmiers and place back in the oven, switching positions of the baking sheets. Bake for an additional 4 to 5 minutes. Transfer the palmiers to a cooling rack and cool completely before serving.

Make ahead: The palmiers can be baked and then store in the fridge in an airtight container for 2 to 3 days, or frozen. Before serving, place unthawed palmiers on a baking sheet in a 350 degree F oven for 5 minutes.

--------------

Sausage and Cheese Pinwheels
Adapted from: Tasty Kitchen

2 rolls of Crescent Dough
1 pound Pork Sausage
1 1/2 cups Cheddar Cheese, shredded


Preparation Instructions

Using store-bought or homemade crescent dough, lightly flour a surface and roll the dough into as much of a rectangular shape as you can (they won’t be perfect, don’t worry). Using a tube or package of flavored pork sausage, spread half of the sausage onto each piece if dough. Do the same with the cheese. Roll up each crust into a log and slice with a serrated knife, making them about 1/2-3/4 inch thick. Discard the end pieces without sausage. Reshape the pinwheels if necessary and place on a baking sheet. Bake at 375ºF for 25 minutes or until the sausage is cooked and the crust is golden brown. Enjoy!

The favorite things I made for the reception was the special water bottles. They were easy and fun to do. I was inspired by those that Amanda made. I simply made a template in Adobe Photoshop. I was able to fit 7 strips that were 1.5" by 8". I made 4 different designs: A young Ethan, Ethan and his Patches, A Boy Scout and awards, and a pergola design. I did not bother to remove the original label, but simply used my tape runner to apply double sided tape, being careful to place it right the ends and a few in the middle.

Short Ribs in Itlian Wine Sauce

Short Ribs in Italian Sauce
modified from a recipe found at: The Italian Dish Blog

This dish is even better made the day before. Making it the day before (or even just early in the morning) allows you to let the dish cool in the refrigerator and let the fat rise to the top, to be easily skimmed off. The original recipe had you cook these in the oven. I did mine in the slow cooker


3 to 3-1/2 pounds of short ribs
salt and pepper
2 tablespoon olive oil, divided
1 large carrot (about 3/4 cup diced)
1 medium rib of celery (about 1/2 cup diced)
1/2 medium onion (about 1/2 cup diced)
3 cloves of garlic, grated or minced
1 heaping tablespoon tomato paste (I used a very small can for a doubled recipe)
1/2 cup red wine
2 cups beef broth
2 bay leaves
1 teaspoon dried thyme
1/4 cup chopped fresh parsley plus more for garnish

Preheat the oven to 250 degrees F.

Sprinkle the short ribs with some salt and pepper. In a large heavy oven proof pot, warm 1 tablespoon of olive oil and brown the short ribs over medium high heat until a nice crust forms. Remove short ribs from the pot and drain any fat from the pot, but don't wipe the pot out. Lower the heat and add the second tablespoon of olive oil to the pot along with the carrot, celery and onion and a nice big pinch of salt and saute gently for about 5-6 minutes. Add the garlic and saute for one minute more. Raise the heat a little and add the tomato paste and cook it for about 3 minutes. Add the red wine and cook for a couple of minutes. Add the beef broth, bay leaves and thyme and stir thoroughly.
Place all of this in a slow cooker and cook on high for 5 hours. You can also cook them on low for at least 8 hours. Add the 1/4 cup chopped fresh parsley, stir, cover and return to the oven for another 30 minutes, until the meat is very tender.

Remove the meat from the pot, using a knife and folk separate the meat from the fat and the bone. Shred the meat and st it aside. Strain the sauce in a colander so as to separate out the solid material from the sauce. Add the meat to the sauce and refrigerate, if time allows. This will allow you to remove the fat from the sauce with ease. Heat to serve. I offered it with grits instead of polenta.

Remove short ribs from pot and place in a large bowl and cover. Strain the sauce and pour the sauce into a small bowl. Place the bowls in the refrigerator. After the sauce is thoroughly chilled, skim off the layer of fat from the top. Put the ribs and the sauce into a large saucepan and warm gently on the stove.) Garnish with chopped fresh parsley and serve over polenta.

Blue Cheese Dressing

Blue Cheese Dressing
via William Somona cooking demonstration

4 oz. Blue Cheese (I used a medium Danish Goat Blue Cheese. If you like a stronger flavor you will find that Maytag or Roquefort are nice*)
1 cup Mayonnaise
1/2 cup Buttermilk
1/2 cup Heavy Cream
2 TBL. Champagne Vinegar (I used Rice Wine vinegar instead)
Salt & Freshly Ground Pepper to taste
Pinch of Cayenne or Smoked Paprika

Crumb the blue cheese into the bowl of a food processor or a mixing bowl. Add in the remaining ingredients and mix well. Makes 2 cups. Keeps well for a few weeks.

* Look for a blue cheese with good, blue veins and a non-yellow cheese.

Dinner Party - Trip Around the World, Sort of...

We love having dinner with the Wiesner family - they are all so interesting. I wanted to plan a menu that pleases both the vegetarians in the family and those who are a bit adventurous. Thus, we have the following menu:

Appetizers:
Garden Pizza
Blue Cheese Biscuits with Fig Jelly
Dried Peas
Crunchy Sugar Snap Peas

First Course:
Curried Cauliflower Soup with Greek Yogurt and Parmesan Cheese

Main Course:
Venison and Cheese Tart, English Style
Spanikopita Rolls


The Recipes:

Fig and Blue Cheese Savouries
From:Plum Pie blog


Adapted from TheRunawaySpoon via Food52

{Makes approximately 3 dozen}

1 1/4 cup all-purpose flour
1/2 cup butter, room temperature
4 ounces good quality blue cheese, crumbled
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Fig preserves, about 3 tablespoons

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Place the flour, butter, blue cheese black pepper, and salt in the bowl of a food processor. Process until the dough just comes together and starts to form a ball.

Dump the dough onto a lightly floured surface and knead a few times to pull the dough together, adding flour if sticky. Roll out to 1/4 to 1/8 inch thick with a floured rolling pin. Cut rounds out of the dough with a floured 1- or 2-inch cutter and transfer the rounds to the parchment-lined baking sheet.

Using the back of a round teaspoon measure or your knuckle, make an indention in the top of each dough round. Spoon about 1/4 teaspoon of fig preserves into each indention, using your finger to push the preserves as best as possible into the indentations.

Bake the savories for 12–14 minutes, until the preserves are bubbling and the pastry is light golden.

Let cool on the baking sheet for at least 10 minutes, then remove to a wire rack to cool.

------------
Garden Pizza
from: Creme de Colorado Cookbook by the Junior League of Denver



1 8oz. Crescent Roll Dough (canned in the refrigerator section of the grocery store.)
8 oz. Cream Cheese, softened slightly
1/3 cup Sour Cream (or mayonnaise)
1 tea. Dill
1 pk. Ranch Dressing mix
21/2 cup Raw Veggies, finely chopped or shredded (I used broccoli and carrots. Red peppers, cauliflower, etc. are great, too!)
1/2 cup Green Onion, finely chopped (optional)

(I actually double this recipe when I make it for company.)

Open the crescent roll can and unroll the dough. Spread it out on a cookie sheet, pinching the seams together. I use a rectangular cookie sheet. The original recipe calls for a 12" round pizza pan. Bake at 400 degrees for 10 minutes, then cool.

Blend the cream cheese, sour cream/mayonnaise, dill, ranch dressing mix and onion (if using)until smooth and well incorporated. Spread this mix onto the cooled crust.

Sprinkle the veggies on top of the cream cheese mixture. Lightly press in. Chill until you are going to serve it. Cut into squares.

--------------
Curried Cauliflower Soup
via the Sous Chef Series from Williams Somona
Chris Bradley, Gramercy Tavern, NYC (you can visit the link above to see a video of a chef making this wonderful soup!)

Yield: 6 Servings
Ingredients

* 2 heads cauliflower, cut into florets (about 10 cups)
* 1 onion, diced (about 1 cup)
* ½ leek, white and light green parts only, diced (about ¾ cup)
* 2 large carrots, diced (about 1 cup)
* ¼ cup plus 3 tablespoons vegetable oil
* ½ teaspoon coriander seeds
* ½ teaspoon cumin seeds
* ½ bunch cilantro, chopped (about 2 cups)
* ¼ teaspoon ground turmeric
* ½ teaspoon mild curry powder
* 4 garlic cloves, minced
* 8 cups vegetable stock
* ¾ cup plain yogurt
* 2 tablespoons fresh lime juice
* 3 tablespoons extra-virgin olive oil
* Salt and freshly ground pepper to taste

Directions

1. Reserve 1 cup of small cauliflower florets,onion, leeks and carrots for garnish.

2. In a large pot, warm 1/4 cup of the vegetable oil over medium heat. Add the remaining onion, leek and carrots and cook, stirring frequently, until the vegetables have begun to soften, about 6 minutes. Add the cauliflower and cook until soft, about 10 minutes longer.

3. In a small skillet over medium-high heat, combine the coriander and cumin seeds and toast until they are fragrant and slightly browned, about 2 minutes. In a square of cheesecloth, combine the toasted seeds and the cilantro and tie into a bundle, securing it with a piece of kitchen twine. Add the spice bundle, turmeric, curry powder and garlic to the vegetables in the pot and cook until fragrant, about 1 minute.

4. Add the vegetable stock, bring a simmer and cook until the vegetables are very tender, about 25 minutes. Remove the cheesecloth bundle, then puree the soup in a blender until smooth. Season to taste with salt and pepper. Return the puree to the pot and keep warm.

5. In a large skillet, warm the remaining 3 tablespoons of vegetable oil over medium-high heat. Add the reserved cauliflower, onion, leek and carrots and cook until the vegetables are just tender and lightly browned, about 6 to 8 minutes. Season to taste with salt and pepper and reserve.

6. In a small mixing bowl, whisk together the yogurt, olive oil and lime juice and season to taste with salt and pepper.

7. Divide the hot soup among 6 deep bowls, garnish with the reserved vegetables and drizzle with the yogurt mixture. Serve immediately.

------------------

Beef (Venison) and Cheddar Puff Pastry Tart
From: Las Vegas Food Adventures

1 ½ lbs lean ground beef (I used Venison)
½ cup finely diced onion
½ tsp salt
¼ tsp black pepper
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons light brown sugar
½ cup beef broth (a boullion cube is fine here)
2 tsp cornstarch
2 cups grated sharp cheddar cheese
1 package (2 sheets) frozen puff pastry
1 egg, lightly beaten

Brown the ground beef in a large non-stick skillet. Add the salt, pepper and Worcestershire sauce soy sauce and sugar. Continue cooking over medium high heat stirring occasionally for 30 minutes until the beef browns nicely and becomes dry & crumbly.

Taste the meat; it should be nicely seasoned. Add the onions and continue cooking until they become translucent.

Mix the broth and cornstarch together. Add to the meat and cook over medium heat for about 3-4 minutes until the liquid thickens and lightly binds the meat together. Remove from the heat to cool to room temperature.

Thaw the puff pastry according to package instructions. Place one sheet on a piece of parchment paper on a baking sheet. Pile the cooled meat mixture over the sheet leaving an inch of pastry on all sides. Top with the grated cheese.

Brush the edges with the beaten egg and gently lay the second sheet of pastry over the top. Gently press around the edges to seal. With the tines of a fork, go around the crust one more time to make a decorative edge.

Brush the inside of the top lightly with the beaten egg, leaving the edges plain to allow the pastry to rise during cooking. Make several shallow slits with the tip if a sharp knife on the top to allow steam to escape.

Bake in a preheated (important) 400 degree oven for 30-40 minutes or until puffed and rich golden brown.

Remove from the oven and let cool for 10-15 minutes before cutting into squares.

Serves 4-6

-----

Spanakopita Rolls
From: What's Cookin', Chicago? blog


1 Tablespoon vegetable oil
1 small onion, chopped
3 green onions, chopped
10 ounces frozen chopped spinach. thawed and squeezed dry
4 to 6 ounces domestic feta cheese, crumbled
1 cup cottage cheese
1 egg
Salt and pepper to taste
1 pound phyllo, thawed
8 tablespoons butter (1 stick), melted
2 tablespoons vegetable oil


Preheat oven to 375 degrees

Heat 1 tablespoon of oil in medium skillet over medium heat. Add white and green chopped onions; cook until softened, 3 to 4 minutes.

Meanwhile, mix spinach, feta, cottage cheese and egg in medium bowl. Add cooked onions and season with salt, and pepper. Cover and refrigerate until ready to use.

Combine the remaining butter and oil and set aside until ready to use.

Remove one phyllo sheet. With the shortest end of the phyllo sheet nearest you, brush phyllo with butter and oil mixture; top with second sheet and brush again. Fold the buttered phyllo sheets in half, like a book and brush the top layer with butter and oil mixture.

Place a heaping 1-1/2 tablespoons of filling in the center of the bottom nearest you. Fold up the phyllo once and then fold over the right side and then the left side of the phyllo. Brush with butter and oil mixture and then continue rolling up like a burrito.

Place seam side down on a greased baking sheet and brush rolls with butter/oil mixture. Bake until golden, about 30 to 35 minutes.

---------------
Ellie spent the afternoon making sweet cupcakes, each with its own special design. I love that she is like that!


Butter Cream Frosting
from:the Created By Diane Blog

1 cup butter

1 cup shortening

6 cups powdered sugar

2-4 Tablespoons milk

1 teaspoon vanilla extract. if you are making white frosting use clear vanilla.

Beat butter with mixer until pale and fluffy, add sugar and milk along with extract mix until smooth and creamy.

*If the weather is super hot, over 100 and I’m afraid the buttercream will be a mess, I sometimes use all shortening.

**If I want a very rich butter taste, I use all butter and no shortening.

*** for Chocolate Buttercream I use ½ to 1 cup of unsweetened cocoa in place of some powdered sugar.

Moroccan Style Meatballs

Sunday's cooking demonstration at the local William-Sonoma store was "Meatball Mania." They made several recipes, but I thought the following was the best of the session:

Moroccan Style Meatballs
from: William-Sonoma Collection Series, Hors d'Oeuvre

(If doubling this recipe, use only 1 1/2 times the amount of salt, not double the amount.)

* 2 Tbs. olive oil
* 1 red onion, very finely chopped
* 1 lb. ground lamb
* 3 large garlic cloves, crushed through a press
* 2 eggs, lightly beaten
* 1 cup loosely packed fresh flat-leaf parsley
leaves, finely chopped
* 1 cup loosely packed fresh mint leaves,
finely chopped, plus sprigs for garnish
* 2 Tbs. fine dried bread crumbs
* 1 1/2 tsp. ground cumin
* 1 tsp. ground cinnamon
* 1 tsp. salt, plus more, to taste
* 1/2 tsp. freshly ground pepper, plus more,
to taste
* Lemon wedges for squeezing and garnish
* About 42 cocktail picks (optional)

Directions:
Lightly oil a shallow-rimmed baking sheet.

In a fry pan over medium-low heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until very soft, about 10 minutes. Transfer to a large bowl and let cool.

Add the lamb, garlic, eggs, parsley, chopped mint, bread crumbs, cumin, cinnamon, the 1 tsp. salt and the 1/2 tsp. pepper to the bowl with the onion. Combine the ingredients thoroughly with your hands (the only way to evenly distribute the ingredients). Fry a small pinch of the mixture, taste, and adjust the seasonings with salt and pepper. Form the mixture into balls about the size of a walnut, rolling them very lightly in the palms of your hands. Place on the prepared baking sheet.

Preheat a broiler. Place the meatballs about 4 inches from the heat source and broil, turning once with tongs, until brown and crispy on both sides, about 10 minutes total. Remove the baking sheet from the broiler and transfer the meatballs to a platter.

Squeeze some lemon juice over the meatballs and arrange the remaining lemon wedges and mint sprigs on the platter. Using a cocktail pick, skewer each meatball. Serve immediately. Makes about 42 warm bites.

Note: The meatballs can be refrigerated for up to 4 hours before cooking. Remove them from the refrigerator 15 minutes before cooking. If desired, cook and cool the meatballs, refrigerate them for up to 4 hours, and then reheat in a 350°F oven until heated through, 10 to 20 minutes.
Adapted from Williams-Sonoma Collection Series, Hors d'Oeuvre, by Brigit L. Binns (Simon & Schuster, 2001).

Pasta with Sausage & Cream Sauce, Lentil & Bacon Soup, Candied Bacon, Lemon Bars

Pasta with Sausage and Cream Sauce
adapted from Creme De Colorado Cookbook

1.5 pound Italian Sausage, mild
2 cup Heavy Cream
1 cup Dry White Wine
1 TBL Fresh Parsley, minced
1/2 tea Nutmeg, ground
1/2-1 cup Parmesan Cheese, grated
12 oz. Pasta, cooked al dente, drained
1/2 cup Parmesan Cheese, grated
1 TBL Fresh Parsely, minced

If your sausage comes in links, remove the casting. Cook the sausage in a skillet. Pour off any fat or grease that is in the pan.

Stir in the cream, wine, 1 TBL of parsley and nutmeg. Simmer 3-4 minutes.

Place the heated pasta in the serving dish. Stir in the nutmeg.

--
Simple French Lentil Soup with Bacon
adapted from SimpleBites.net

2 cups French lentils (rinsed, cleaned and soaked for 24 hours)
8 strips of bacon, diced
1 medium onion, diced
4 carrots, diced
10 oz. spinach, chopped (I used a box of frozen spinach)
8 cloves garlic, minced
6 cups stock or water
2 teaspoons dried thyme
2 teaspoons dried Oregano
salt & black pepper to taste

Method:

1. Soak lentils in water for 24 hours, rinsing and changing the water every 12 hours or so.
2. Cook the bacon in a skillet until fat has been rendered, then pour it out.
3. Add onions, carrots and season with a pinch of sea salt. Sauté until onions are translucent, about another five minutes. Add garlic and cook a minute further.
4. Place the drained lentils, along with the cooked vegetables, the spinach, herbs and stock in a crock pot and cook for a at least 6 hours on high. Simmer until lentils are tender. If you in a hurry you can cook the soup in a pressure cooker. You can also cook it in the oven in a Dutch oven. Cover and simmer on low for 1 1/2 – 2 hours or
5. Taste and correct seasoning if desired. Serve hot with a dollop of crème fraîche.

--------------

Candied Bacon
via NourishNetwork.com

4 cups granulated sugar
4 cups water
1 (12-ounce) package center-cut bacon
1 cup packed brown sugar
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Nonstick cooking spray

Combine granulated sugar and water in a medium saucepan; bring to a boil. Add bacon and cook 5 minutes or until bacon appears cooked around edges. Drain bacon on paper towels until cool enough to handle.

Preheat oven to 375 F.

Thread each strip of bacon onto a wooden skewer. Combine brown sugar, mustard, and pepper in a shallow dish. Dredge bacon in brown sugar mixture, shaking off excess. Place bacon on the rack of a broiler pan coated with cooking spray. Bake at 375 F for 15 minutes or until crisp, turning bacon halfway through cooking time. Cool completely.

Makes 18 pieces

Lemon Bars
via The Enchanted Cook on More Than a Mount Full blog

Lemon Bars
adapted from Amy Parks as published in CHS Sweetheart Family Recipes

Makes 18 squares or 36 small triangles

Oven 350 degrees F

Crust:
1 cup butter (2 sticks), cut in small pieces
2 cups all-purpose flour
½ cup confectioners sugar

Filling:
4 large eggs
2 cups sugar
1 teaspoon baking powder
½ cup all-purpose flour
½ teaspoon salt
¼ cup fresh squeezed lemon juice (about 1 ½ lemons)

Confectioners sugar for dusting

To make crust, place butter, flour and confectioners sugar in food processor and pulse until dough begins to come together.

Place in 9x13 baking dish and press dough until it covers the bottom and up the sides to form an edge. Bake in oven for 15 minutes, then remove to cool completely. Leave oven on at 350 degrees F.

Meanwhile, make the filling by mixing all the filling ingredients together.

Pour filling into crust and bake in oven for 25 – 35 minutes or until filling is set and no longer jiggly when moved gently from side to side.Remove from oven and allow to cool completely. Dust with confectioners sugar. Or if you prefer, you can make a lemon glaze with 2 Tablespoons fresh squeezed lemon juice mixed with 1 cup confectioners sugar.