Winter Warmth

Classic Granola

January 8, 2013

Classic Granola

Both adults and kids alike will like this classic granola.  It’s great for breakfast or a snack and the good thing is that you’ll know what the ingredients are that you and your family are eating.  If you want to make this granola more wholesome then cut the honey and brown sugar in half. 

INGREDIENTS

5 Cups Old Fashioned Rolled Oats

1/2 Cup Rolled Wheat

1/2 Cup Rolled Rye

1/2 Cup Brown Sugar

1/2 Cup Sliced Almonds

1/2 Cup Chopped Pecans

1/2 Cup Wheat Germ

1/4 Cup Bran Flakes

1/2 Cup Shredded Unsweetened Coconut

3 Tablespoons Sesame Seeds

1/2 Cup Powdered Milk or Soy Powder

3/4 Cup Honey

1/2 Cup Vegetable Oil

4 Tablespoons Water

2 Teaspoons Vanilla Extract

1/2 Cup Raisins (Optional)

Preheat your oven to 325º F.  In a large size bowl combine the oats, wheat, rye, brown sugar almonds, pecans, wheat germ, bran flakes, coconut, sesame seeds, raisins and powdered milk.  Set aside.  In a small saucepan heat combine the vegetable oil, water and vanilla.  Cook over a medium heat for 5 minutes.  Remove from the heat and pour over the dry ingredients and mix well.  Line two baking sheets with parchment paper.  Spread the mixture evenly over the baking sheets and bake for 40 minutes or until evenly golden brown.  Turn frequently.  Remove from the oven and allow the granola to cool completely at room temperature.  Store in airtight containers.  Makes 8 cups.

Okra Saute´

January 7, 2013

Okra Saute´

I often forget about eating okra.  Last week I was at the new Fairway on 2nd Avenue and walked past a package of beautiful okra.  I wasn’t sure what I was going to do with it, but it looked so inviting that I bought the okra anyway.  When I got home and decided on making my Indian Spiced Chicken Breast recipe I thought of making an okra sauté to go with it.  It’s easy to make and tastes delicious.  You can serve it as a side dish or serve it as a main course. 

INGREDIENTS

1 Pound Fresh Okra

2 Large Sliced Shallots

1 Sliced Red Bell Pepper

4 Minced Garlic Cloves

1 Cup Shredded Red Cabbage

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

2 Diced Serrano Peppers

4 Tablespoons Grapeseed Oil

 

Wash and trim both ends of the okra and set aside.   In a large size sauté pan or wok heat the oil over a medium heat for 1 minute.  Add the okra and stir.  Place a lid over the okra for 4 minutes lifting the lid occasionally to stir.  This will help steam the okra.  Remove the lid and add the shallots, garlic, red pepper, red cabbage and Serrano peppers.  Stir in the kosher salt and pepper.  Cook for 4 minutes.  You want the vegetables to still have some life in them.  Remove from the heat and transfer to a serving bowl.  Serves 4

Indian Spiced Chicken Breasts

January 4, 2013

Indian Spiced Chicken Breasts

My Indian Spiced Chicken Breasts are golden and fragrant.  This dish should be served with either steamed basmati rice or warm naan. 

INGREDIENTS

4 Tablespoons Olive Oil

4 Large Chicken Breasts (Bone In & Skin On)

2 Tablespoons Kosher Salt

2 Tablespoons Unsalted Butter

1 Sliced Large Onion

6 Chopped Garlic Cloves

2 Tablespoons Grated Peeled Ginger

2 Teaspoons Ground Coriander

2 Teaspoons Ground Cumin

2 Teaspoons Ground Turmeric

1/2 Teaspoon Cayenne Pepper

2 Cups White Wine

1/2 Cup Plain Greek Yogurt

Preheat your oven to 300º F.  Heat the olive oil in a large Dutch oven over a medium-high heat.  Season the chicken with the kosher salt and then place the chicken breasts into the heated pot.  Cook the chicken breasts for 5 minutes per side.  Remove the chicken breasts and transfer to a plate. Do not remove the drippings.  Add the butter, onions and garlic to the pot.  Cook for 10 minutes until the onions are soft and golden brown.  Stir in the ginger, coriander, cumin, turmeric and cayenne.  Cook for 1 minute.  Stir in the white wine and cook for 2 minutes.  Turn the heat down to low and stir in the Greek yogurt. You don’t want the yogurt to boil as it may curdle.  Return the chicken breasts to the pot.  Turn off the heat and transfer the Dutch oven to the oven.  Cook for 1 1/2 to 2 hours.  Remove from the oven and transfer the chicken breasts and sauce to a large deep platter.  Serve with basmati rice or warm naan.  Serves 4

Lamb Meatball Sliders

January 2, 2013

Lamb Meatball Sliders

These sliders are delicious.  If you’re having trouble finding slider buns then just use dinner rolls for the buns.  I like using a good potato roll.

INGREDIENTS

Meatballs:

4 Tablespoons Olive Oil

1/2 Diced Yellow Onion

3 Chopped Garlic Cloves

1 Tablespoon Fennel Seeds

1 Tablespoon Chopped Fresh Rosemary

1 1/2 Pound Ground Lamb

1/2 Cup Breadcrumbs

2 Large Eggs

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

 

Sauce:

1/4 Cup Olive Oil

1 Diced White Onion

3 Diced Garlic Cloves

28 Ounces Crushed Tomatoes

1/2 Teaspoon Red Pepper Flakes

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1 Teaspoon Oregano

1/2 Teaspoon Herbs de Provence

To make the meatballs heat the olive oil in a large sauté pan over a medium heat.  Add the onions and garlic and cook for 4 minutes.  Stir constantly.  Add the fennel seeds and rosemary.  Cook for 1 minute.  Remove from heat and transfer to a medium size bowl.  Set aside.  In a large size bowl add the ground lamb, eggs and breadcrumbs, kosher salt and pepper.  Add the onion mixture that was set aside.  Mix all of the ingredients with your hands.  Form the lamb mixture into 10 golf ball size meatballs.  Place the meatballs back into the large sauté pan and cook for 5 minutes on each side.  You will want the meatballs to be slightly browned on each side.  Remove from the sauté pan and place onto a large plate. 

 

To make the sauce heat the olive oil in a large pot over a medium high heat.  Add the onion and garlic.  Cook for 1 minutes until soft.  Add the tomatoes and their juices.  Stir in the red pepper flakes, kosher salt, pepper, oregano and herbs de Provence.  Cook for 5 minutes.   Add the meatballs to the sauce and reduce the heat to low.  Cover the pot and simmer for 20 minutes until cooked through. 

 

To assemble the sliders just place 1 meatball on each slider bun or dinner roll and add extra sauce.  Place the top on and repeat until you have assembled all of the sliders.  Serve the extra sauce on the side.  Makes 10 sliders. 

Homemade Country White Bread

December 28, 2012

Homemade Country White Bread

I made a turkey pasta soup with leftover turkey and needed a nice hearty bread to go with it.  This bread recipe isn’t hard.  It just takes a bit of time is all.  It’s worth the time and effort. 

INGREDIENTS

6 Cups Unbleached Bread Flour or Unbleached All-Purpose Flour

1 Package Active Dry Yeast

2 1/4 Cups Buttermilk or Sour Milk

2 Tablespoons Sugar

2 Tablespoons Butter

2 Teaspoons Kosher Salt

In a large size bowl combine 2 1/2 cups flour and the package of yeast.  Set aside.  In a medium size saucepan combine the buttermilk, sugar, salt and butter.  Heat just until it the buttermilk mixture gets warm and the butter almost melts. You will want the buttermilk mixture to be in the 120º to 130º F. range.  Slowly add the milk mixture to the flour mixture.  Stir with a wooden spoon.  Stir in as much of the remaining flour as you can.  Don’t worry if you cannot get all of the flour mixed in.  Stir until the dough looks ropey and pulls away from the sides of the bowl. 

Turn the dough out onto a lightly floured surface.  Knead in enough of the remaining flour to make a stiff dough, but is smooth and elastic.  Again, don’t worry if you don’t use all of the flour.  Knead for six minutes by pushing the dough with the heel of your hand.   Turn the dough over and do push with the heel of your hand.  Shape the dough into a large ball and place into a lightly grease d bowl.  Turn the dough to grease both sides of the dough.  Cover the bowl with a clean kitchen towel and let it rise for 1 hour in a draft free place.  After 1 hour punch the dough down.  You will know when the dough is ready to punch down when after poking your fingers into the dough the indentations stay.  To punch the dough you just punch your fist into the center of the dough.  Now turn the dough out onto a lightly floured surface and divide in half.  Cover the dough the dough and let it sit for 10 minutes.  Grease two loaf pans (8×4 inches).  After sitting for 10 minutes shape each dough half and place into the prepared loaf pans.  Place the two loaf pans in the same warm, draft free place and cover with the same clean kitchen towel.  Let rise again for 45 minutes.  Preheat your oven to 350º F.  Bake for 40 minutes or until the bread sounds hollow when lightly tapped.  Remember that not all ovens are created equal and heat differently from the next so set your timer for 35 minutes to check for doneness.  Remove from the oven and immediately remove from the loaf pans.  Cool completely on wire racks and serve.  Makes 2 loaves. 

Fresh Herbed Standing Rib Roast

December 27, 2012

Fresh Herbed Standing Rib Roast

This standing rib roast looks regal and tastes even better, yet it’s practically foolproof.  There is no need to pre-sear or fuss with changing the temperatures.  Make my Red Wine Sauce ahead of time and you have a seriously “no fuss” elegant dinner.  This is a great dinner for New Year’s Eve or anytime. 

INGREDIENTS

3 Tablespoon Olive Oil

1/2 Cup Duck Fat

2 Tablespoons Kosher Salt

2 Tablespoons Freshly Ground Pepper

4 Chopped Garlic Cloves

1 Large Bunch Fresh Thyme

1 Large Bunch Fresh Sage

1 Large Bunch Fresh Rosemary

7 Pound Standing Rib Roast (Bone-In & Tied)

64 Ounces Apple Cider

Preheat your oven to 350º F.  Remove the rib roast from the fridge and let it stand at room temperature for 2 hours before cooking.  Place the rib roast onto a rack that sits in a roasting pan.  Rub the olive oil all over the roast.  Place the chopped garlic, duck fat, salt and pepper on the roast.  Take the fresh herbs and place on top of the roast inserted under the strings.  Pour the apple cider into the bottom of the roasting pan. Place in the oven and roast, uncovered, for 1 hour and 40 minutes for rare.  Make sure to occasionally baste with the apple cider & drippings.  Roast 15 minutes more if you want a medium roast and another 15 minutes for well done.  Remember that all ovens are not created equal and oven temperatures vary.  You be the judge of when you want to take your rib roast out of the oven.  Remove from the oven and allow the roast to rest for 20 minutes before carving. Remove the fresh herbs and throw them away. The roast will continue to cook when it is out of the oven.  Transfer to a warmed serving platter and serve with my Red Wine Sauce.  Serves 8

Blackberry Crumble

December 26, 2012

Blackberry Crumble

Here is an easy dessert to make during the holidays.  Whether you are having a dinner party or just want to serve a special dessert to family or friends this is so easy, but looks like you worked all day on it. 

INGREDIENTS

4 Cups Fresh Blackberries

3/4 Cup Sugar

2 Tablespoons Fresh Lemon Juice

1/2 Cup Rolled Oats

1/2 Cup Unbleached Flour

1/2 Cup Brown Sugar

1 Teaspoon Ground Cinnamon

1/2 Cup Softened Butter

Preheat your oven to 350º F.  In a large size bowl place the fresh blackberries.  Add the lemon juice and 3/4 cup sugar to the blackberries and gently toss.  Let stand for 10 minutes.  In a separate large size bowl combine the rolled oats, flour, brown sugar and ground cinnamon.  Mix well.  Add the softened butter until the flour mixture becomes crumbly.  Spoon the blackberries into four large greased ramekins.  Spoon the oats mixture over the blackberries and distribute evenly among the four ramekins.  Place the four ramekins on a baking sheet and put in the oven.  Bake for 35 minutes.  Remove from the oven let cool for 10 minutes before serving.  Serve plain or with 1 scoop of ice cream.  I served it with salty caramel gelato and it was a nice compliment to the blackberry crumble.  Serves 4

 

Victoria’s Baked Sticky Toffee Pudding

December 24, 2012

Victoria’s “Baked” Sticky Toffee Pudding

If you’re looking for a stunningly delicious Christmas dessert this is the one for you.  No need to steam in a water bath, but just pour the batter into ramekins and bake. 

INGREDIENTS

8 Ounces Pitted & Chopped Dates

6 Ounces Boiling Water

2 Teaspoons Vanilla Extract

6 Ounces Self-Rising Flour

1 Teaspoon Baking Soda

3 Large Eggs

3 Ounces Softened Butter

5 Ounces Demerara Sugar

1 Tablespoon English Golden Syrup (Lyle’s Is Good)

2 Tablespoons Unsulphured Molasses

3 1/2 Ounces Milk

Sauce:

6 Ounces Muscovado Sugar

2 Ounces Softened Butter

8 Ounces Heavy Cream

1 Tablespoon English Golden Syrup

1 Tablespoon Unsulphured Molasses

Preheat your oven to 325º F.  Grease 6 individual ramekins and set aside.  Place the chopped dates into a large size glass bowl and fill with boiling water.  Soak the dates for 20 minutes.  When the dates are soft add the vanilla extract. In a separate large bowl cream the butter and Demerara sugar together.  Add the eggs one at a time and beat after each addition.  Add the golden syrup and molasses.  Beat well.  In a large size bowl combine the self-rising flour and baking soda.  Add a bit of the flour combination to the sugar mixture alternating with the milk until both are completely added.  Add the chopped dates including the liquid in the bowl and stir gently.  The mixture should resemble a thick batter.  Divide the batter between the ramekins and place on a parchment covered baking sheet.  Bake for 40 to 50 minutes.  Remember that all ovens bake differently so make sure to test to determine doneness.  The cakes should be raised and firm to the tough.  Make sure not to over bake.  Remove from the oven and cool for 10 minutes before tuning out. 

 

To make the sauce:  In a large saucepan melt the butter, Muscovado sugar and half of the cream over a medium heat.  Increase the heat slightly and bring to a boil while stirring constantly until all of the sugar is dissolved.  Add the golden syrup and molasses and allow the sauce to bubble for 2 minutes.  Remove from the heat and leave to cool for 1 minute.  Now stir in the remaining cream. 

 

For serving place and individual pudding onto a warm individual dessert plate.  Drizzle a generous amount of sauce over the pudding.  Serve and listen for your guests’ applause!  Serves 6

Cherry Pumpkin Bread

December 23, 2012

Cherry Pumpkin Bread

This pumpkin bread is so moist and the dried cherries really add a little zip to the bread.  It’s easy to make and holds up well.  Sometimes if I have leftover I make it into French toast. 

INGREDIENTS

1 Cup Brown Sugar

1/2 Cup Sugar

1 Cup Pumpkin Puree

1/2 Cup Grapeseed Oil

3 Eggs

2 Cups Unbleached Flour

1 Teaspoon Baking Soda

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Ground Nutmeg

1/2 Teaspoon Ground Cinnamon

1/4 Teaspoon Ground Ginger

1 Cup Dried Cherries

1/4 Cup Water

Preheat your oven to 350º F.  In a large size bowl combine the sugar, brown sugar, pumpkin puree, grapeseed oil and eggs.  Beat until well blended.  In a separate large size bowl combine the unbleached flour, kosher salt, nutmeg, cinnamon and ginger.  Slowly add the flour mixture to the pumpkin mixture.  Fold In dried cherries.Spoon the pumkin batter into a 9x5x3 parchment paper lined loaf pan. Place into the oven for 70 minutes or until done.  The bread should be golden brown.  Remember that all ovens are different so it may take a bit longer or a bit shorter time for the bread to be done.  Remove from the oven and let cool for 10 minutes in the pan.  Remove the bread from the pan by pulling the sides of the parchment paper.  Set on a wire rack and cool completely.  Makes 1 delicious Cherry Pumpkin Bread! YUM YUM!! 

No Bake Cheesecake

December 22, 2012

No Bake Cheesecake

Everyone needs an easy “go to” dessert.  If you’re wondering what desserts to make for the holidays here is a great one to have on hand.  This recipe is a piece of cake.  Serve to family and friends with strawberries, raspberries or blueberries. 

INGREDIENTS

2 1/4 Cups Shortbread Cookie Crumbs

1/2 Cup Plus 2 Tablespoons Sugar Divided

6 Tablespoons Melted Butter

1 Pound Room Temperature Cream Cheese

1 1/2 Teaspoons Vanilla Extract

1 1/2 Cups Heavy Cream

1 1/2 Pints Fresh Berries

Lightly grease an 8 inch springform pan.  In a medium size bowl mix the cookie crumbs and 3 tablespoons of sugar. Mix in the melted butter and then press the crumbs into the bottom of the pan.  Place in the freezer while preparing the filling.

In a large size bowl beat the cream cheese and the remaining 1/2 cup sugar with an electric mixer until the consistency is very soft and smooth.  Beat in the vanilla.  In a separate large size bowl beat in the heavy cream until stiff peaks form.  Fold 1/3 of the cream cheese mixture.  And then fold in the remaining whipped cream until smooth and combined.  Pour the cream cheese mixture onto the cookie crumbs and smooth out to the edges.  Refrigerate for at least 4 hours or overnight.  You will want the consistency to be very well set.  Remove from the fridge when you are ready to serve and garnish with berries. Serves 12

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