Sunday, August 30, 2009

Smashed Potatoes


These are REALLY smashed! Using red potatoes (small ones work & look best, but I use medium sized ones), rinse them, put them in a pot and add enough water to cover them and rise 1" above them. Bring the water to a full boil, then lower the heat and cook the potatoes for 15 minutes (for smaller ones, 20 minutes for medium ones) until they're nearly cooked. Drain the water and set the potatoes aside for a couple minutes. In between 2 sheets of waxed paper, take one potato at a time and using a wooden cutting board or other hard, flat object, firmly press down and SMASH the potato until it's around 3/4" - no thinner. When they're all smashed -

Heat 1/4 C. olive oil (or vegetable oil) in a heavy stainless frying pan (I use a Cuisinart one & can't say how these will come out if you use a nonstick pan). When the oil is quite hot (not smoking hot), using a spatula, transfer the potatoes to the pan and fry them for 3-4 minutes (until golden) and then flip them and fry the other side for another 3-4 minutes. Tranfer the hot, crusty potatoes to a plate and season them with salt and freshly ground pepper. Then toss grated parmesan cheese over them and a sprinkle of parsley. Be creative- use other seasonings and cheeses! :-)

Quick & easy grilled Mediterranean chicken legs












In a 1- gallon ziplock bag, place 8-10 chicken legs (or other cut up chicken parts). Pour over the chicken:
2 Tblsp. olive oil
4 Tblsp. lemon juice
2 Tblsp. grated lemon zest
2 tsp. fresh chopped oregano (or 1 tsp. dried)
8 leaves fresh chopped basil (or 1 tsp. dried)
4 cloves of minced/smashed garlic
1 tsp. kosher salt
freshly ground pepper- don't be afraid to use a lot!

Seal the bag - turn it over several times to distribute marinade. Let it marinade (in or out of the 'fridge) for a half hour, turning often. Marinate for a half hour.

Heat your BBQ grill (we use a gas Weber) until it's hot and ready. Place the chicken on the grill, leaving room between the pieces. Cover and cook over medium heat for 5 minutes. Turn and cook on the other side for another 5 minutes. Lower the heat to medium low and continue turning, cooking another 3-4 minutes on each side until the chicken is done (juices will run clear, not pink!), but not dried out.

Lemon Poppy Seed Muffins


Preheat oven to 400 Degrees. Line 18-24 muffin tins with papers.

In a mixing bowl, combine & stir together dry ingredients and set aside:
1-2/4 C. flour
1/2 C. yellow cornmeal
1/2 C. sugar
1/3 C. poppy seeds
2 teasp. baking soda
1 tsp. baking powder

In another bowl, combine 'wet' ingredients:
2 large eggs @room temperature
1 C. buttermilk (don't use nonfat)
1/4 C. canola oil or vegetable oil
1/2 C. fresh squeezed lemon juice
2 Tblsp. grated lemon zest
(If you want a more 'yellow' muffin, add a couple drops of yellow food coloring)

GENTLY pour the egg/buttermilk mixture over the dry ingredients and stir to combine without mixing vigorously. When everything's incorporated, fill muffin cups 3/4 full. Bake for 18-22 minutes (test after 18 minutes) until the tops of muffins are golden.

Saturday, August 29, 2009

Polenta


Grease a standard sized loaf pan (9x5) and line it with waxed paper. Set aside.

In a small saucepan, heat 2 Tblsp. olive oil, add 1 medium chopped onion & 5 cloves minced garlic and saute over a low heat until soft & translucent.

In another medium saucepan, heat 5 cups water with 1 teasp. salt - bring it to a full boil. To the boiling water - VERY,VERY SLOWLY- whisk in (with a wire whisk) 1-1/2 cups polenta (you can use regular type or the quick cooking type). Stir continually, making sure ALL the lumps are broken up. Continue stirring with a wooden spoon after it's smooth - and cook (according to package directions) until the polenta is thickened. This will take anywhere from 10 minutes to 1/2 hour, depending on the type of polenta you're using.

When it's fully cooked, add 2/3 C. grated parmesan cheese and 1/2 cup chopped sundried tomatoes (oil packed/drained well). Add the onion/garlic mixture, stirring well and to the polenta mixture, add salt (to taste) and a generous amount of fresh ground pepper. Stir in 6 large leaves of fresh minced basil. (If you like a smoother, creamier polenta, use more water. After you've made it once or twice you'll figure out how to adjust the amount of water to your personal preference.)

Spread the polenta in the prepared pan. Cover and refrigerate for a couple hours until cooled and set. Remove from pan & cut slices of polenta - saute in a teflon pan for a few minutes on each side - or if you like it crusty, fry on a higher heat for a longer amount of time. You can also serve the polenta hot & spooned onto a plate with or without your favorite sauce/gravy. Whatever floats your boat. ;-)

Friday, August 28, 2009

Braciole


Classic braciole is made with flank steak - you can use that cut of meat with the following recipe, although my family prefers a thin-cut round steak or sirloin instead.

Take 4-6 pieces of lean meat (approx. 4" x 8" each) and trim any fat off.
With meat laid out on a cutting board or work surface, get the filling ingredients together - and place the same amount of toppings down the center (the long way) of each piece of meat - leaving an inch withOUT filling at each end.

Top each piece with:
2 Tblsp. grated parmesan cheese
1 Tblsp. grated or torn up provolone cheese
1 Tblsp. unseasoned breadcrumbs
2 Tblsp. grated pepperoni (or salami, or sopressata... )
a few torn up leaves of fresh basil
season with salt and freshly ground pepper

Roll up the meat (the long way- so that you have an 8" roll) and either tie them up (using cooking thread/string) or fasten them closed using a couple toothpicks (be careful not to break them!!).

Heat 4 Tblsp. olive oil in the pan and when the oil's hot, place the meat in the pan. Turning them only once or twice (carefully, using tongs), brown the meat. When they're nearly finished browning, slice up a medium sized onion and 6 cloves of garlic. Toss into the pan with the meat, making sure the garlic/onions don't brown. Once the meat's somewhat browned (they'll finish cooking in the sauce), lower the heat to medium.

Pour over the meat:
1-1/2 cups crushed tomatoes, 2 cups diced tomatoes with juice, 4 Tblsp. tomato paste, salt & pepper (to taste). Stir everything so it's mixed well. Toss 4-6 fresh basil leaves on the top of the sauce, cover the pan tightly and simmer for 45 minutes. Remove cover and turn meat carefully. Cover again and finish cooking until tender (the time depends on the cut/tenderness of the meat - test it with a knife to check).

When the meat is cooked, remove it to a plate and carefully remove the string or toothpicks. You can either serve the bracciole whole, or cut it into slices & serve over cooked pasta, spooning the sauce over it.

Panko coated, oven fried chicken


Heat oven to 325 degrees. Coat a baking pan with nonstick spray.

Remove the skin from 10-12 chicken drumsticks, place them in a bowl and pour milk over them to cover. Let them sit for a few minutes while you mix the topping.

In another bowl, combine 1/2 cup unseasoned breadcrumbs and 1 cup Panko crumbs (found in the breadcrumb section of your grocery store, or by Oriental foods).
Add seasonings and mix well:
1/4 tsp. fresh ground pepper
1/4 tsp. garlic powder (not salt)- or more if you like it pretty garlicky
1 Tblsp. fresh or dried, chopped parsley
1/4 tsp. Emeril's "Essence of Emeril" seasoning (it has a 'BAM' factor!) - if you don't have this, use your favorite seasoned salt instead - but try "Essence" - it's great!

Take the drumsticks (one at a time) from the milk and roll them in the seasoned crumbs, making sure they're completely covered. Place them on the baking sheet. Make sure the pan's large enough so there's space between the chicken. When all the leg sections are finished, scatter any remaining crumbs over the tops.

Melt 3 Tblsp. butter and drizzle the butter over the coated chicken, then shake a bit of paprika over the top of the crumbs.

Put the chicken in the oven and bake for 50 minutes. Increase the oven temperature to 350 degrees & bake an additional 15-20 minutes, or until the coating is nice & golden.

Sunday, August 23, 2009

Double Chocolate Muffins


Preheat oven to 375 degrees.

Sift together in a bowl & then set aside:
1 C. cake flour
3/4 C. white flour
1/2 C. unsweetened cocoa powder
2 teasp. baking powder

In a mixing bowl, beat together:
2 large eggs
1 cup sugar
1/2 C. milk
1/4 C. sour cream
1/2 cup vegetable oil
2 teasp. vanilla

Slowly add the sifted flour mixture into the egg mixture, folding (NOT beating roughly- that makes muffins tough & leathery) until everything is just incorporated.

Add 1 cup mini chocolate chips and 1/2 cup Ghirardelli 60% chocolate chips (or bittersweet chips) and stir together.

Fill paper lined muffin cups 2/3 full - then sprinkle tops liberally with sugar.
Bake for 20 minutes (test with toothpick to make sure centers are done).
Cook on a baking rack.

Friday, August 21, 2009

Highland Fudge Bars



Preheat oven to 350-----see instructions for baking times

1 cup softened butter (2 sticks)
1/2 cup powdered sugar (make sure there are no lumps)
1/4 tsp salt
2 cups unsifted flour

Cream butter, powdered sugar and salt. Add flour and mix well.
Pat it out into a 9 x 13 cake pan with your fingers.

Bake at 350 for 15 minutes to make it into shortbread crust. Remove from oven but don't turn oven off. While crust is baking in the oven, prepare the fudge topping:

4 beaten eggs (just whip with a fork)
1 cup melted butter, cooled to room temp (2 sticks)
1 cup white sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup flour(don't bother to sift)
2 1/2 cups semi-sweet chocolate chips (I use 1-1/2 C. Ghirardelli bittersweet chocolate chips and 1 C. Nestle's semisweet chips) - measure them BEFORE you melt them! If you don't want to mess with a chocolatey mess in a bowl, melt half the chips at a time on a paper plate (microwave carefully until JUST melted) before adding to the mixture.

Mix eggs with melted butter and white sugar. Add baking powder, salt and flour and mix thoroughly.

Melt the chocolate chips - when melted add them to the egg, sugar etc. mixture and mix well.

Pour this mixture over the crust you just baked and carefully spread it so all the crust is covered.

Bake it for another 25-30 minutes. Remove it from the oven. Cool for an hour and then sift 1/3 C. powdered sugar over the top of the chocolate.

Let them cool thoroughly and cut them into small brownie bars; these are RICH. You can refrigerate them, but cut them before you do. They get very solid when they're cold.

Thursday, August 20, 2009

Lemon Bars


Preheat the oven to 325 degrees; lightly grease a 9X13" baking pan.

In a mixing bowl, mix together until a dough forms and pat onto the bottom of the prepared pan:
12 TBLSP. soft butter
1/4 cup powdered sugar
1-1/2 C. flour

Bake for 20 minutes. Remove from oven and prepare topping. Lower oven temperature to 300 degrees.

Topping:
In a mixing bowl, combine:

6 large eggs
3 cups sugar
Beat WELL. Slowly add:

3/4 C. freshly squeezed lemon juice (3-4 lemons) - you could use bottled lemon juice, but fresh is SO much tastier!
1/2 cup SIFTED flour
1 Tblsp. grated lemon zest
Pour the lemon mixture over the partially cooked crust. Sprinkle another 1 Tblsp. lemon zest over the top.

Bake in a 300 degree oven for approx. 25-30 minutes, or until it's 'set'. Gently jiggle the pan- make sure it isn't runny or wet-looking.

Remove from oven and cool completely on a wire rack. When ready to serve, cut into squares and sprinkle with powdered sugar. You can leave these out at room temperature or keep them chilled in the fridge - in my opinion, they're better chilled.

Creamy rice pudding


In a large, heavy saucepan or small stockpot, add 7 cups milk (I use 2%), 1/4 tsp. salt and 1-1/2 cups standard long-grained (uncooked) white rice.

Over medium low heat, let milk heat (never to a simmer & especially not a boil!) slowly - stir rice occasionally until milk begins to cook the rice. This is a VERY SLOW procedure and takes around an hour or so. Continue to let the rice cook slowly, stirring often.

In a small bowl, beat 2 eggs plus 1 extra yolk with 1/2 cup white sugar.

When rice is cooked/tender, and milk has nearly evaporated - approximately one hour - (the mixture should be creamy and thick and not runny) - remove from heat and mix in the sugar/egg. Return the pot to a low heat and continue cooking and stirring for several minutes until eggs incorporate and cook thoroughly. Turn off heat and add a teasp. of vanilla extract.

At this point you can add (only if you want to) other ingredients. For this recipe I toasted 1-1/2 cups of broken up walnuts and another cup of dried cranberries - a Tblsp. of grated orange peel finished off this dessert! Any other fruits and/or nuts combination work well. The rice pudding is delicious served warm or chilled with some heavy cream or whipped cream spooned over the top!

Wednesday, August 12, 2009

2X french fried potatoes


Early in the day, wash & dry 3-4 LARGE Idaho or russet potatoes

Peel most of the skin off (unless you like the skin on - then leave it on); cut potatoes into fry-like strips, approx. 1/4-1/3" square, depending on how thick you like your fries. Soak the cut potatoes in a bowl of water while you're cutting them (so they don't get brown). When you're finished, drain them and dry them off THOROUGHLY. Let them air dry completely on towels or paper towels while you heat the oil. Pour vegetable oil in a heavy bottomed, high-sided 4 qt. saucepan (larger pan's ok), making sure there's at least 2-3" of oil in the pan. Heat the oil until pretty hot (not smoking), chip off a small pc. of potato (or use some of the discarded skin) and drop into the oil. When it starts bubbling, the oil is ready. It should be around 350-360 degrees.

Gently drop several handfuls of potatoes into the hot oil, stirring carefully with a slotted spoon. The oil should start bubbling right away. Fry the potatoes for THREE MINUTES ONLY - then remove the partly fried (uncooked) potatoes to a plate covered in brown paper (paper bags work well to absorb the excess oil). Repeat with the potatoes until they're all partly fried.

At this point, turn the oil off and leave the potatoes alone. Spread the potatoes out on a baking sheet or large platter and let them cool to room temperature for at least an hour.

When you're ready to complete the fries, turn the burner back on, bringing the oil to 375 degrees (a little hotter than before). Test the oil the same way - when it's really hot, repeat the process of frying a couple handfuls of potatoes at a time. Turn them with a slotted spoon occasionally to make sure they brown evenly. When they're as golden or as browned as you like them, remove them to brown paper, or paper towels to drain. Season with salt (& pepper or any other seasonings you like) immediately. Enjoy! They're really worth the trouble!

Chocolate chip cookies


These have become a family favorite. I've played around with ingredients, amounts and technique and this works best for us, producing a tasty, yet chewy cookie.

In a mixing bowl, using a mixer or (vigorous action with a) wire whisk, cream together for 3-4 minutes (IMPORTANT!), until light and fluffy:
1/2 cup softened butter
1/2 cup stick margarine (Parkay or Land o'Lakes)
1/2 cup white sugar
1 cup packed light brown sugar

Mix in thoroughly:
1 teasp. good quality vanilla extract (I use Madagascar vanilla)
1 large egg
1 extra egg yolk only

Combine 1/2 teasp. of baking soda with 2-1/4 cups white flour - slowly stir into the creamed butter, mixing completely.
Add:
1/2 cup miniature semi-sweet chocolate chips
1 cup semi sweet chocolate chips
1/2 cup ghirardelli bittersweet chocolate chips
(Add chopped nuts at this point if you like.)

Wrap the cookie dough in plastic wrap and refrigerate for AT LEAST SIX HOURS, or overnight.

Preheat the oven to 350 degrees. On greased baking sheets OR parchment lined sheets (I always bake cookies using parchment) drop large teaspoonfuls of dough, leaving an inch of space between cookies, 16 to 20 per baking sheet. Bake cookies for 10 minutes, or until they're just starting to get golden around the edges. Remove from oven and cool before removing cookies to a plate.

Monday, August 10, 2009

Sicilian stuffed artichokes


Wash 4 fresh, firm artichokes under cold water. POUND them (tip side down) against a countertop, in order to loosen up the leaves. With a sharp, serrated knife, cut approx 1/2" off the tip of the artichokes and then, with scissors, cut any sharp, thorny tips off the remaining lower leaves. Cut off the lower stem, leaving a flat 1/4-1/2" stump, enough so the chokes will 'stand' up without tipping over.

In a large bowl, mix together for stuffing: 1-1/2 cups unseasoned fresh breadcrumbs 1-1/2 cups grated parmesan cheese, 1/2 cup grated romano cheese, 1 small onion (grated), 6 (minced) cloves minced garlic 4 tblsp. fresh minced parsley salt and pepper Take an artichoke, hold it over the bowl of breadcrumbs, loosen the lower leaves; using your fingers, scoop mixture and drop in into the leaves. Rotating the artichoke, continue dropping mixture into the leaves until you get closer to the center. Repeat with the rest of the artichokes until they're filled.

Put the 4 artichokes in a small dutch oven or deep pot, making sure they're close together but not crammed together too closely. Pour water into the pot (against the side), so that it's just barely 1/2" up the sides of the artichoke - don't immerse them in water! Drizzle olive oil liberally over the tops of the artichokes. Bring the water to a boil and then lower the heat to a good simmer. Cover the pot and continue to cook until the leaves of the artichokes pull out easily. Cooking times vary - some vegetables seem to take forever to cook and others cook more rapidly.

Uncover the pot after 1/2 hour of simmering and if more water needs to be added, pour in enough boiling water to replace what's missing. At this point, you can try gently pulling out a random inner leaf, and if it comes out easily, taste it to see if the flesh is tender. If not, cover and continue simmering, checking in 15 minute increments. Cooking time could be an hour. Or less. Or more. You need to keep checking/testing after a good half hour of simmering.

When they're finished cooking, remove with a slotted spoon to a plate. Cool off a bit before eating; pulling off leaf after leaf and scraping the cheese/breadcrumbs/vegetable off each leaf with your teeth, discarding the empty leaves. When you get toward the center, pull off the smaller, weird leaves and scrape off the fuzzy choke part, leaving the delectable heart of the artichoke; the Holy Grail! Do not share this part- hoard it, sprinkle a pinch of salt on it and eat it yourself!

Sunday, August 9, 2009

Swiss chard


In a large stockpot over medium heat, add 1/4 cup olive oil; when hot (but NOT smoking) add 1 large sliced onion, 8 cloves chopped garlic & saute until soft and not quite golden. Add 3 cups chopped tomatoes w/juice and 1 cup water. (If you aren't using fresh tomatoes, use canned Italian tomatoes, broken up.) Season with salt & pepper and a pinch of red pepper flakes. Cover and simmer 20 minutes.
Rinse well: 1 large or 2 small bunches of swiss chard (regular or rainbow chard) - slice stems in 1" pcs. & add to the simmering tomatoes- cover and cook 25-30 minutes on a low simmer. Meanwhile, chop the leafy parts of the chard in 2" strips ... you should have approx. 8-12 cups of leafy greens. It shrinks wayyyyyy down as it cooks. Add the greens to the pot, cover and simmer for another 20-30 minutes or so (until tender as desired) - uncover pot & stir occasionally during cooking time. Taste and add more salt & pepper, if needed.
Add 2-3 cans of drained and rinsed cannelini beans to swiss chard in pot (OR prepare 2 cups dried cannelini beans beforehand & use them instead of canned ones.) - simmer another 15 minutes until beans are heated thoroughly. At this point - you can add some cooked, drained pasta (ditalini is good), if desired.
Serve in a bowl drizzled with olive oil and grated parmesan cheese.

Friday, August 7, 2009

Stove top grill

If you don't have a fancy-schmancy Viking range (I don't!), this 2-burner stove top grill is a MUST-HAVE:
http://www.nordicware.com/store/products/detail/2-burner-reversible-grill-griddle/2163DC3C-7C89-102A-B382-0002B3267AD7

Eggplant W/marinara, parmesan & fresh mozzarella


Wash, dry & slice up a large eggplant (1/3 to 1/2" thick). With a pastry brush, generously brush one side of eggplant with olive oil.
In a frying pan, or a stove top grill (I use my Nordic Ware 2-burner stove top grill), grill sliced eggplant, oil side down, until tender. After 10 minutes, brush oil on the tops, season with salt and pepper and flip over. (Approx. 10 minutes per side).

Make a simple marinara sauce by sauteing a small chopped onion in a few Tblsp. olive oil in a small, heavy pan. Add a couple cloves of smashed, chopped garlic to pan and saute until tender, but not golden. To the onion/garlic, add 2-3 cups fresh, chopped tomatoes and let it simmer for 1/2 hour. Season with salt & fresh ground pepper. Add a few torn up basil leaves.

Remove the eggplant and arrange it on a serving plate. Sprinkle with freshly grated parmesan cheese, spoon some marinara over the eggplant and top each with a thin slice of fresh mozzarella.

Easter eggs


I'll try to write instructions on how these are made well before next Easter.

summer's finest


SoOoOoOoOoOoooo many good things to make, too little time!!!

Minestra/Italian wedding soup


In a large stock pot, bring to a good simmer:
6-8 quarts chicken stock (homemade is best, but I often use those mega-cans of chicken stock purchased from GFS)
4 large carrots, peeled & chopped
1 c. diced celery
1 large head of escarole, cleaned and chopped (approx. 6 cups or so)
few cloves of smashed/minced garlic
S&P to taste
Simmer for 30-45 minutes, until the escarole is tender.
Make the meatballs while the stock is simmering:

For meatballs:
1-1/2 lb. ground veal (OR use a 50-50% mix of LEAN ground beef & ground pork)
3 large eggs
1 cup plain breadcrumbs
1 cup grated parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
2 Tblsp. chopped parsley (fresh or dried)

Form into small balls, an inch or less in diameter. Place them on a lightly greased baking sheet and bake in a 375 degree oven for 15 minutes.

Remove the meatballs from the pan and carefully place them into the stockpot.
Simmer for another half hour.

If you like, add 4 cups of COOKED small pasta (any shape - or broken up linguine) If you prefer to put the uncooked pasta right in with the soup to finish cooking, make sure you add an additional 2 cups of chicken stock to replenish the loss of liquid.

Freshly grated parmigiano-reggiano puts the icing on the cake... or the cheese on the soup!


Thursday, August 6, 2009

Biscotti d'anice


Preheat oven to 350 degrees.
Mix together thoroughly:
1 stick (1/2 cup) softened butter
1 cup white sugar
3 eggs, adding 1 at a time, beating well after each addition
1 tsp. vanilla
1-2 tsps. anise extract (OR a few DROPS of anise oil; it's VERY strong!)
Slowly add:
1 tsp. baking powder
3 cups flour
Blend in 1-2 cups chopped walnuts, if desired.

Mix well, form into 4 logs - flatten them into long bars (approx. 10" x 2" x 1/4"high) and place onto lightly greased baking sheets, 2 logs per sheet. Beat an egg in a small bowl - with a pastry brush, brush the tops of the flattened log with the beaten egg.

Bake @350 degrees for 20 minutes (dough will look lightly golden). Remove from oven and cool for 5 minutes. On a hard surface, slice each log into bars, about 1/2" thick - lay biscotti onto their sides and return them to the baking sheets. Bake an additional 8-10 minutes, or until they're as golden-brown as you like.

If you're feeling adventurous, melt some good bittersweet chocolate and drizzle over cooled biscotti!

Wednesday, August 5, 2009

Sweet/sour sauce

Here's a quick recipe for a sweet/sour sauce, which goes well with coconut shrimp:

Mix together:
1/2 cup good quality apricot or peach jam (I use Trader Joe Organic Apricot preserves)
2 tsps. sweet pickle relish
1 small clove finely minced garlic
2 tsps. white vinegar

Coconut Shrimp


This recipe makes 1# large shrimp (UNcooked, peeled, deveined, tail-on) 12-14 shrimp per lb.

Thoroughly dry shrimp - dust them with flour, shaking off excess.

Measure approx. 2-3 cups dried, sweetened shredded coconut in a medium sized bowl and set aside.

Combine all ingredients for batter in another medium sized bowl, mixing well:
1/2 cup flour
1/2 cup club soda
1 well beaten egg white
1 teasp. baking powder
1/8 tsp. salt

Holding shrimp by the tail, dip in batter, covering completely (except tail) and let excess batter run off shrimp. Immediately, dip shrimp in coconut, covering thoroughly. Place shrimp on a pan or plate that's been lined with waxed paper. When all shrimp are coated, refrigerate for 30-45 minutes. Get the oil ready when shrimp are nearly chilled:

Heat vegetable oil in a large saucepan or small pot, making sure the oil is approx. 2-3" deep. Heat until HOT, but not smoking. Test the oil - add a pinch of coconut to make sure it begins to sizzle when dropped into the pot. Carefully, add shrimp to the hot oil - do NOT crowd them. Depending on the size of the pan (and the size of the shrimp) you can fry 2-4 at a time. Watch them closely- they don't take too long to cook. Turn them over once during cooking - when they're golden colored, they're done. Remove shrimp with a slotted spoon and let them drain for a minute on paper towels. Repeat until all shrimp are finished. Yes - you can use smaller shrimp but be careful with the cooking time so they don't overcook and come out dry and leathery.

Chocolate Chip Scones


Preheat oven to 400 degrees.

In a mixing bowl, combine: 3 C. flour, 6 Tblsp. sugar &  4-1/2 tsp. baking powder. , 1/4 tsp salt.    Drop in 1 stick (1/2 C.) COLD butter that's been cut in pcs. , then cut in with a pastry blender until the mixture resembles coarse crumbs. Add 1/2 C. miniature semisweet chocolate chips and another 1/2 C. Ghirardelli bittersweet chocolate pcs. and stir to incorporate.

Measure in a cup: 1 teasp. vanilla and 1 lightly beaten egg and enough heavy cream to measure 1-1/2 C total.  

Gently, pour the cream mixture over the flour mixture and LIGHTLY mix it until it comes together into a ball. Don't overmix the dough or it'll become tough! Divide dough in 4 pcs.. On a floured board, pat each pc of  dough into a circle (about 1/2" thick) and with a sharp knife, cut into 6 wedges. Transfer onto an ungreased baking sheet, leaving at least an inch of space between scones to allow for spreading as they bake. Brush each top lightly with cream and sprinkle liberally with sugar.

Bake for 12-15 minutes, or until the tops are golden colored. Cool on a wire rack.

***** HELPFUL HINT:  Put the stick of butter in the freezer for 15 minutes and then coarsely GRATE it -  I've found that it works better than cutting it up and adding to dry ingredients.



Sunday, August 2, 2009

Triple Berry Crostata


In a bowl, combine 3 cups berries (whatever combination you want- I used equal amounts of blueberries, raspberries & blackberries for the one I made/picture on FB)
Sprinkle berries with: 4 Tblsp. sugar & 1 Tblsp. cornstarch, gently mix to coat. Set aside.

Heat oven to 400 degrees.

For the crust:
In a mixing bowl, add: 1-1/2 cups flour, 1/2 cup CAKE flour, 6 teasp. sugar 1-1/2 sticks (3/4 C.) cold butter cut into pcs. Cut the mixture, using a pastry blender (should look real crumbly when blended together). Make a small well in the center - add 4 Tblsp. ice water and 1 teasp. vanilla - blend dough until it forms into a ball. You may need to add another Tblsp. or more ice water, but be careful not to add TOO much. It should just come together as a pie crust does. Form the dough into a ball and roll onto a floured surface into a 16" round. ( I use those silicon 'cutting board' sheets - it's easy to then pick up & slide the rolled dough onto a baking sheet.) The dough should be approx. 1/4" or so thick.

Transfer the dough onto a baking sheet that's been sprayed lightly with nonstick spray. Gently spoon the berry mixture into the center of the dough and spread it out, leaving around 2" of dough border (without berries). Fold the edges over the berries at intervals, overlapping the dough and pinching down lightly - there should be around 5 - 6 folds - and the center will leave the berries 'open faced/exposed'. Lightly, brush a small amount of water over the top of the folded-over crust and liberally sprinkle with sugar.

Bake in a 400 degree oven for 25-30 minutes - until the crust is golden. Cool at least 15-20 minutes before cutting into wedges.

(You could substitute peeled, sliced peaches for the berries and add a pinch of cinnamon to the sugar. Or experiment with other fruit!)

Saturday, August 1, 2009

Italian Lemon Knots

(or "Love Knots" as I prefer)
Preheat oven to 350 degrees.

In a mixing bowl, cream together:
1/2 C. (1 stick) soft butter
1/2 cup sugar
2 teasp. lemon extract OR fresh lemon juice
Beat in:
3 eggs
Slowly mix in:
3 teasp. baking powder
3 cups flour

Batter will be soft. Using a Tblsp. of dough for each cookie, quickly roll them into small cigar-shaped logs, approx. 4" long and slip them into a little knot shaped (it's ok if they're not perfect! Lightly flour your hands (if needed) to make it easier to roll them. Place the knots onto cookie sheets that have been greased or sprayed with non-stick spray. Leave an inch or so between cookies. Bake 8-10 minutes, or until the tops are barely g0lden. Remove from oven and cool before frosting.

After cookies are cooled, make an icing using:
2 Tblsp. soft butter
3 Cups powdered sugar
fresh lemon juice - enough to make a spreadable icing (without being TOO runny)
I brush the icing on with a pastry brush.

Blueberry Lemon Pound Cake

This cake is moist & luscious and SOOOOOO worth making!

Preheat oven to 350 degrees - spray an aluminum tube pan with non-stick spray

In a large mixing bowl, cream with mixer for 5 minutes on med. speed:
1/2 cup (1 stick) soft butter
2 cups sugar
4 oz. softened cream cheese
1 teasp vanilla
Add 3 large eggs plus 1 extra egg white; beat 1 minute after each addition.
Set this bowl aside.

Measure 3 cups flour - take 1 Tblsp. flour from the measuring cup and sprinkle it over a pint of fresh (or 2 cups frozen/thawed/dried off) blueberries & gently mix to coat. Set the berries aside.

Put the remaining flour in a mixing bowl - to the flour, add & stir together with spoon:
1 teasp. baking powder
1/2 teasp. baking soda

Add HALF the flour mixture to the creamed butter mixture and mix well on low speed - add 8 oz. of lemon yogurt - mix it until thoroughly incorporated & then slowly add the rest of the flour. Gently fold in the blueberries.

Spoon the batter into the prepared pan. bake for 60-70 minutes. (Test cake with toothpick after an hour - it may or may not need more time to bake.)

Let cake rest in pan for 15 minutes and then carefully remove it to a serving plate.

Mix ingredients for icing - spread over cake while it's still a bit warm:
2 tblsp. soft butter
3 cups powdered sugar
2 Tblsp. fresh lemon juice
Mix everything well - add more lemon juice as needed to make a not-too-runny topping.

If you like lemon overload, grate some fresh lemon zest onto the icing!