Comfort Food

Afternoon Peach Cake

March 8, 2013

Afternoon Peach Cake

It’s about that time of year when I start posting “Tea Time” recipes.  My mother-in-law was from England and always liked to have her cup of tea around 4pm accompanied by some sweets.  My children grew up having their grandmother’s tea time and the black tea they drank was always served with milk and loads of sugar.  You can imagine what I thought of that!

INGREDIENTS

1/2 Cup Canned Peach Slices

3/4 Cup Unsalted Butter

1 1/4 Cups Sugar

Grated Zest of 1 Orange

4 Room Temperature Eggs

2/3 Cup Sour Cream

2 Cups Unbleached Flour

1/2 Teaspoon Baking Soda

1/2 Teaspoon Kosher Salt

Powdered Sugar for Garnish

Preheat your oven to 350º F.  Grease and flour a bundt pan.  Drain the peach slices and chop them into coarse pieces.  In a large size bowl beat the butter and sugar until light and fluffy.  Add the orange zest and beat in the eggs one at a time.  Fold in the sour cream and the peaches.  Combine the flour, baking soda and kosher salt in a medium size bowl.  Gradually add the flour mixture into the batter.  Pour into your prepared bundt pan and place into the oven.  Bake for 45 minutes until golden brown.  You may need to add 5 more minutes depending on your oven.  Remove from the oven and let cool in the pan for 10 minutes.  Turn the cake out and transfer to a wire rack to cool completely.  Sift the powdered sugar over the cake and serve.  Serves 8

Super Chunk Chocolate Chip Cookies

March 7, 2013

Super Chunk Chocolate Chip Cookies

Unless you are allergic or hate chocolate then you will fall in love with these cookies.  Try to eat just one!  For the broken pieces of dark chocolate take a large dark  chocolate bar and break into pieces. 

INGREDIENTS

2 1/4 Cups Unbleached Flour

1 Teaspoon Baking Soda

1 Teaspoon Kosher Salt

1 Cup Softened Butter

3/4 Cup Sugar

3/4 Cup Packed Dark Brown Sugar

1 Tablespoon Vanilla Extract

2 Large Eggs

2 Cups Chocolate Chips

1 Cup Broken Pieces Dark Chocolate

Preheat your oven to 375º F.  In a medium size bowl combine the flour, baking soda and kosher salt.  In a large size bowl beat the butter, with an electric mixer, until nice and creamy. Add the sugar, dark brown sugar and vanilla.  Beat for 1 minute.  Add the eggs one at a time.  Beat well after each addition.  Slowly beat in the flour mixture and mix for 1 minute.  Stir in the chocolate chips and broken dark chocolate pieces,  Drop by rounded tablespoon onto parchment paper lined baking sheets.  Bake for 11 minutes or until golden brown.  Remove from the oven and cool on the baking sheets for 2 minutes.  Remove to wire racks to cool completely.  Makes approximately 4 dozen cookies

Huevos Rancheros

March 2, 2013

Huevos Rancheros

Mexican food is often imitated but nothing compares to authentic Mexican dishes.  Here is a great Mexican weekend breakfast favorite.

INGREDIENTS

8 Tablespoons Vegetable Oil

8 Mini Corn Tortillas

Salsa

1/2 Cup Shredded Cheese

8 Eggs

In a large skillet heat the oil and soften the corn tortillas on both sides by dipping them in hot oil.  Drain and set aside in a warmer.  Fry the eggs sunny side up and then place the eggs over the corn tortillas.  Top with salsa and garnish with cheese.  Serves 4

 

Salsa

4 to 5 Stewed Tomatoes

2 Tablespoons Diced Onion

1 Teaspoon Vegetable Oil

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Garlic Powder

4 Ounces Diced Green Chiles

Chop the tomatoes and combine with the onions.  Heat in a saucepan with the oil and salt. Cook over a medium heat until well blended.  Mix in the chiles and cover to simmer.  Serve hot over your Huevos Rancheros.

Mexican Wedding Cookies

February 28, 2013

Mexican Wedding Cookies

These cookies are so scrumptious that you won’t be able to stop eating them.  The secret to the great taste is to use a high quality butter and pure vanilla extract.  Make sure to stay away from imitation vanilla as it is made from glycoside that is found in the sapwood of certain conifers or from coal extracts.

INGREDIENTS

1 Cup Softened Butter

1 Teaspoon Vanilla Extract

1/2 Cup Powdered Sugar

2 Cups Unbleached Flour

1/4 Teaspoon Kosher Salt

1 Cup Finely Chopped Pecans

Additional Powdered Sugar For Rolling

Preheat your oven to 350º F.  In a large bowl cream together the butter and vanilla.  Add the powdered sugar and combine well.  Mix the flour and kosher salt together and then add to the butter mixture.  Sprinkle in the chopped pecans and blend well.  Form into 24 balls and very lightly flatten.  Place onto parchment paper lined baking sheets.  Place in the oven and bake for 25 minutes until the cookies are lightly browned.  Remove from the oven and cool for 5 minutes before rolling in additional powdered sugar. Place onto a pretty cookie plate and serve.  Makes 2 dozen

 

Chiles Rellenos

February 27, 2013

Chiles Rellenos

Chiles Rellenos are traditional Mexican food that is eaten all year long, but is especially popular during the Lenten season. In Mexico the classic dark green poblanos are the perfect stuffing chili.  Try this non-meat dish out and enjoy a traditional Mexican experience. 

 

INGREDIENTS

8 Poblano Chiles

8 Strips Monterey Jack Cheese

Flour for Dusting Chiles

6 Eggs Separated

1/2 Teaspoon Kosher Salt

1 Tablespoon Milk

Vegetable Oil For Frying Chiles

 

Preheat your oven to 350º F.  Roast the chiles in the oven for 10 minutes.  You will want the skin to be easily removed.  You can also roast over a burner if you like.  Take the roasted chiles and place in a wet paper towel or kitchen towel.  Leave there for a few minutes.  It is easier to remove the skin this way.  Remove the skins, then rinse the in cold water.  Dry with a paper towel.  Make a small slit at the base of the stem and carefully remove the seeds.  Leave the stem intact.  Insert a strip of cheese in the chiles and try not to tear the chiles.  Dust the chiles in flour evenly and leave place onto a plate.  In a separate bowl, slightly beat the egg yolk with the milk.  Add the egg yolks to the egg whites and gently stir to combine.  Heat the vegetable oil in a large heavy fry pan.  Dip the floured chiles in the egg batter and fry until golden brown.  Remove from the oil and drain lightly.  Serve immediately with sauce.  Serves 8

 

Chile Relleno Sauce

INGREDIENTS

3 Tablespoon Vegetable Oil

3 Tablespoons Unbleached Flour

2 Cups Water

6 Tablespoons Chili Powder

1/4 Teaspoon Garlic Salt

1/2 Teaspoon Kosher Salt

1/8 Teaspoon Ground Cumin

1/2 Cup Tomato Paste

In a medium size saucepan, heat the oil over a medium heat and add the flour.  Brown the flour for 2 minutes.  In a measuring cup dissolve the chili powder in the water.  Add the chili powder water to the browned flour.  Add the garlic salt, kosher salt, ground cumin and tomato paste.  Cook to a boil and then reduce the heat to a simmer.  Cook for 10 minutes or until thickened.  Remove from the heat and pour over the chile rellenos and serve immediately. 

 

Ground Beef Tacos

February 26, 2013

Ground Beef Tacos

This recipe is perfect for kids because it has no chile, but if you want it hotter then add a pinch of ground red chile powder for a bit of heat and some extra flavor.  This taco can be served in either a soft corn tortilla or a hard corn tortilla that has been fried. 

 

INGREDIENTS

1 Tablespoon Olive Oil

1 1/2 Pounds Ground Beef

3 Minced Garlic Cloves

1/3 Cup Chopped White Onion

1 Cup Kidney Beans

1/8 Teaspoon Ground Cumin

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Ground Black Pepper

1 Teaspoon Red Chile Powder (Optional)

Corn Tortillas or Taco Shells

3/4 Cup Shredded Cheddar Cheese (Optional)

1/2 Cup Diced Roma Tomatoes

Sour Cream (Optional)

In a large size heavy skillet heat the olive oil over a medium heat.  Add the ground beef and cook for 5 minutes.  As the meat cooks, use a spoon to break the ground beef into smaller pieces.  Add the garlic and cook for 1 minute.  Add the onions and cook for 4 minutes.  Stir constantly to prevent burning.  Add the cumin, kosher salt, pepper and chile powder (if you are using it).  Cook for another 3 minutes until the ground beef is completely done.  Remove from the heat.  Warm up the kidney beans separately in a small saucepan over a medium heat for 5 minutes. Remove from the heat and drain. To make each taco place some of the drained kidney beans and some of the ground beef mixture inside each corn tortilla or taco shell.  Top with cheddar cheese, lettuce and tomato.  Top with a bit of sour cream if you want.  Makes 6 to 8 tacos. 

Rustic Potato Cheddar Soup

February 25, 2013

Rustic Potato Cheddar Soup

Spring is on its way, but in the meantime let’s warm ourselves up with delicious Rustic Potato Cheddar Soup.  Comfort food in its truest form. 

INGREDIENTS

4 Bacon Slices

1 Large Onion

1 Pound Boiling Potatoes

1/4 Cup Unbleached Flour

1 3/4 Cups Water

1 1/2 Cup Chicken Broth

1/2 Cup Stout Beer

2 Cups Grated Sharp Cheddar Cheese

2 Tablespoons Chopped Chives

 

Chop the bacon.  Place in a large saucepan and cook over a medium heat for 8 minutes until crisp.  Stir occasionally.  Transfer the bacon to paper towels to drain.  Reserve the fat in the pan.  Chop the onion and peel the potatoes.  Cut the potatoes into half inch cubes.  Cook the onion in the reserved fat for 10 minutes over a medium heat.  Stir occasionally.  In a measuring cup stir together the flour and water.  Add the flour mixture to the onions.  Add the potatoes and the chicken broth.  Stir together and cook on low for 14 minutes.  You will want the potatoes to be soft. Add the beer and cook for 10 minutes.  Gradually stir in the cheddar cheese, but do not let it boil.  Ladle the soup into individual bowls and sprinkle with bacon.  Serves 4

 

Old Fashioned Apple Butter

February 22, 2013

Old Fashioned Apple Butter

I grew up making apple butter.  Homemade is much better and is so handy to have around.  It’s great to spread on bread, muffins or over pancakes.  I like to use firm apples like Gala, Fuji or Granny Smith.  By the way, there is no butter in Apple Butter!

INGREDIENTS

8 Large Peeled, Cored & Chopped Apples

3 Cups Apple Cider

2 Tablespoons Grated Orange Rind

2 1/2 Cups Light Brown Sugar

4 Teaspoons Ground Cinnamon

3 Teaspoons Vanilla Extract

2 Teaspoons Ground Allspice

1 Teaspoon Ground Cloves

In a large size soup pot combine the apples, grated orange rind and apple cider. Cook for 5 hours over a medium-low heat. You will want the apples to be very soft and the mixture to be nice and thick.  Remove from the heat and cool completely.  In a food processor or blender add the mixture.  Process until the mixture is smooth.  Pour the mixture back into the soup pot.  Add the brown sugar, cinnamon, vanilla, allspice and cloves.  Cook over a medium-high heat for 2 hours with the lid on. Stir often.  Remove the lid and cook for 2 more hours.  Pour into washed pint mason jars.  Don’t fill to the top of the jar. Leave about 1/4 inch at the top. At this point you can put them into a canning water bath or not.  If you choose not to then store the filled jars into either the fridge or freezer.  Cool the jars completely before putting in the fridge or freezer.  Makes approximately 3 Pint Jars – give or take. 

 

Farfalle Pasta With Asparagus, Peas & Proscuitto

February 21, 2013

Farfalle Pasta With Asparagus, Peas & Proscuitto

Busy households need good and easy weeknight meals.  Here is a nice pasta dish that is sure to be a big hit. Make sure to use half & half and not fat-free half & half for this dish. 

INGREDIENTS

3 Slices Prosciutto

8 Ounces Farfalle Pasta

1 1/2 Pounds Diced Asparagus

1 Cup Defrosted Frozen Peas

2 Minced Garlic Cloves

2 Tablespoons Butter

1 1/2 Cups Chicken Broth

2 Tablespoons Cornstarch

1/4 Cup Fresh Lemon Juice

1/2 Cup Half & Half

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1/8 Teaspoon Ground Cayenne Pepper

 

Preheat your oven to 400º F.  Bake the prosciutto on a parchment paper lined baking sheet for 12 minutes.  Remove from the oven and set aside.  Cook the pasta and during the last 2 minutes of cooking the pasta add the asparagus.  Place the defrosted peas in a colander and drain the pasta and asparagus over the peas. Transfer the pasta, asparagus and peas to a large serving bowl. In a medium size sauté pan add the butter and the minced garlic.  Cook over a medium heat for 1 minute.  Add the chicken broth and cornstarch to the sauté pan.  Whisk into the garlic and butter.  Bring to a boil.  Stir in the salt, pepper and cayenne.  Add the lemon juice and half & half.  Cook for 1 minute.  Cook for 30 seconds more.  Remove from the heat.  Pour the garlic/half & half mixture over the pasta and toss.  Crumble the prosciutto over the top of the pasta dish.  Serve with a salad and Italian bread.  Serves 4

Root Beer Chocolate Chip Cookies

February 20, 2013

 

Root Beer Chocolate Chip Cookies

I created these cookies last night because I wanted to make a different type of chocolate chip cookie.  Rolling the cookie dough in sugar before baking really gives them something extra. 

INGREDIENTS

2 1/4 Cups Unbleached Flour

1 Teaspoon Baking Soda

1/2 Teaspoon Kosher Salt

1 Cup Softened Butter

3/4 Cup Sugar

3/4 Cup Brown Sugar

2 Teaspoons Vanilla Extract

4 Tablespoons Root Beer Extract

3 Eggs

2 Cups Semi-Sweet Chocolate Chips

 

Preheat your oven to 350º F.  In a medium size bowl combine the flour, baking soda and salt.  Set aside.  In another medium size bowl beat the butter and sugars on medium speed for 3 minutes.  Add the vanilla and root beer extracts.  Add the eggs one at a time.  Mix on low for 2 minutes.  Gradually add the dry mixture into the wet mixture.  Stir in the chocolate chips.  Place in the fridge for 1 hour.  Remove from the fridge when you are ready to bake. Scoop by the tablespoon and roll into a bowl of sugar.  Drop onto a parchment paper lined cookie sheet.  Bake for 12 minutes or until done.  Makes approximately 4 dozen cookies.

 

 

 

 

 

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