Weekend Fun

Italian Mushroom Risotto

November 4, 2011

Italian Mushroom Risotto

This is such a simple yet elegant dish to make. If you want to impress your friends and family then serve them this Italian Mushroom Risotto dish. Works as a side dish or a main course.

INGREDIENTS

½ Ounce Dried Porcini Mushrooms

14 Ounces Chicken or Vegetable Broth

2 Tablespoons Butter

1 Pound Sliced White Mushrooms

¼ Teaspoon Freshly Ground Pepper

½ Teaspoon Kosher Salt

1/8 Teaspoon Dried Thyme

1 Tablespoon Olive Oil

1 Finely Chopped Small Onion

2 Cups Arborio Rice

½ Cup Dry White Wine

½ Cup Freshly Grated Parmesan Cheese

2 Tablespoons Chopped Fresh Parsley

Take the dried porcini mushrooms and combine the mushroom with ½ cup of boiling water in a small bowl. Let stand for 30 minutes. With a spoon remove the mushrooms, dry and chop. Strain the soaking liquid through a sieve. Heat the vegetable or chicken broth, 3 ½ cup water and porcini mushroom liquid to a boiling over a high heat in a medium saucepan. Reduce to a simmer and cover. In a separate medium saucepan, melt the butter over a medium heat. Add the white mushrooms, pepper, salt and thyme. Cook for 10 minutes. Stir occasionally. Stir in the porcini. Transfer the mushroom mixture to a bowl. Set aside. In the same saucepan, heat the olive oil over a medium heat. Add the onions and cook for 5 minutes. Add the rice and cook, stirring often, until the grains are opaque. Add the white wine and cook until absorbed. Add 12 cup of the simmering broth and stir until absorbed. Continue cooking, adding more both ½ cup at a time. Stir after each addition. Cook for 25 minutes until all the liquid is absorbed and the rice is tender and creamy but still firm. Stir in the mushroom mixture and Parmesan cheese. Heat through and stir in the parsley. Serves 4 main dishes.

Caribbean Chicken Kabobs

November 3, 2011

Caribbean Chicken Kabobs

INGREDIENTS

2 Chopped Green Onions

1 Seeded & Diced Jalapeno Chile

1 Tablespoons Peeled & Chopped Fresh Ginger

2 Tablespoons White Wine Vinegar

2 Tablespoons Worcestershire Sauce

1 Teaspoon Ground Allspice

1 Teaspoon Dried Thyme

3 Teaspoons Olive Oil

1 Teaspoon Kosher Salt

4 Skinless & Boneless Chicken Breasts

2 Red Or Orange Bell Peppers Cut Into Chunks

4 Long Metal Skewers

In a food processor (or blender) combine the green onions, jalapeno chile pepper, ginger, vinegar, Worcestershire, allspice, thyme, 2 tablespoons olive oil and ½ teaspoon salt. Pulse until well blended. In a medium bowl place the chicken pieces. You should cut the chicken into about 12 pieces. Add the green onion mixture to the chicken. Stir well to make sure the chicken is well coated. Cover the bowl with plastic wrap and refrigerate for 45 minutes. In another medium bowl place the red or orange bell pepper pieces. Toss the pepper pieces with the remaining 1 teaspoon olive oil and ½ teaspoon salt. Set aside. Preheat your oven broiler. On 4 metal skewers, alternately thread chicken and pepper pieces. Place the kabobs on a broiler pan. Place the broiler pan on the top rack. Broil for 10 minutes. Turn the kabobs once. Makes sure that the chicken loses it pink color throughout. Remove from the oven and place on serving platter. Serves 4

Chocolate Crackle Cookies

November 2, 2011

Chocolate Crackle Cookies

These cookies are a chocolate lover’s dream.

INGREDIENTS

12 Ounces Semi-Sweet Baking Chocolate (Divided)

¾ Cup Flour

2 Teaspoon Cinnamon

1 Teaspoon Ancho Chili Pepper

½ Teaspoon Baking Powder

¼ Teaspoon Salt

¼ Cup Softened Butter

½ Cup Sugar

¼ Cup Packed Brown Sugar

2 Lightly Beaten Eggs

2 Teaspoons Vanilla Extract

Melt 8 ounces of the chocolate. It is a good idea to use a double boiler, but you can also melt it in the microwave. After melting the chocolate set aside. Coarsely chop the remaining 4 ounces of chocolate. Mix the flour, cinnamon, ancho chili pepper, baking powder and salt in a small bowl. In a medium bowl beat the butter and sugars with an electric mixer on medium speed until light and fluffy. Add the eggs and vanilla. Mix well. Add the melted chocolate and beat until well blended. Gradually beat in the flour mixture on a low speed until well mixed. Stir in the chopped chocolate. Drop the dough by rounded tablespoons 1 ½ inch apart on parchment paper lined baking sheets. Bake in a preheated 375° F oven for 10 minutes. You want the cookies set and slightly cracked on top. Transfer the cookies onto a wire rack and cool completely. Makes 3 ½ dozen cookies.

Pumpkin Cake

October 31, 2011

Pumpkin Cake

This cake is so easy to make. It is a nice dessert or can be eaten as a breakfast cake. You can put frosting on this cake if you like, but I don’t think that it needs it.

INGREDIENTS

3 Cups Sugar

1 Cup Olive Oil

5 Eggs

3 1/3 Cups Unbleached Flour

2 Teaspoons Baking Soda

1 ½ Teaspoons Salt

1 Teaspoon Ground Cinnamon

1 Teaspoon Ground Nutmeg

1 Teaspoon Allspice

1 Teaspoon Vanilla Extract

2/3 Cup Water

15 Ounces Pumpkin Puree

Preheat the oven to 350° F. Grease a Bundt pan or two 9x5x3 inch cake pans and set aside. In an extra large mixing bowl beat the sugar and oil with an electric mixer on medium speed. Add the eggs one at a time and beat well. Add the vanilla and set the sugar mixture aside. In another large bowl combine the flour, baking soda, salt, cinnamon, nutmeg and allspice. Alternately add the flour mixture and the water to the sugar mixture. Beat on low speed after each addition just until combined. Beat in the pumpkin and then spoon batter into the prepared pan(s). Bake for 1 hour until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan(s) and cool completely on a wire rack. Serves 8

Cinnamon Toast Shortbread Cookies

October 30, 2011

Cinnamon Toast Shortbread Cookies

You can make these shortbread cookies into rectangles or the classic shortbread wedge. You will love this twist of the classic shortbread!

INGREDIENTS

1 ½ Cups Softened Unsalted Butter

3 ½ Cups Unbleached Flour

2 Tablespoons Cornstarch

1 Teaspoon Salt

1 ½ Cups Powdered Sugar

1 Tablespoon Vanilla Extract

1 ¾ Teaspoon Ground Cinnamon

2 Tablespoons Granulated Sugar

Combine the flour, cornstarch and salt in a large bowl. With either a hand mixer or stand mixer beat in the butter, powdered sugar, cornstarch, salt, 1 teaspoon cinnamon and vanilla for 3 minutes on medium speed until the dough begins to form clumps. If you want to make rectangular cookies you will need to use a 9×13 inch baking pan. For wedges use two 9 ½ inch fluted tart pans with removable bottoms or you could use 9 ½ inch pie plates. I like to use parchment paper in the bottom of either types of pans, but you may also grease the pans if you like. Turn the dough out into the prepared pan of your choice and press the dough into the pan to form an even layer. Mix ¾ teaspoon of the ground cinnamon and 2 tablespoons of the granulated sugar. Sprinkle the cinnamon-sugar mixture over the dough in the pan and lightly press into the surface. Preheat the oven to 325° F and bake on the center rack for 40 minutes. Remove from the oven and cool for 10 minutes before cutting into the desired shape. Makes 40 rectangular cookies or 24 cookie wedges.

Cranberry Apple Pie

October 29, 2011

Cranberry Apple Pie

This pie is such a nice holiday pie. Cooking the berries, sugar and orange peel with the flour before pouring it over the apples gives the pie a better texture and flavor. The chopped pecans add a nice crunch as well.

INGREDIENTS

Pie Filling

1 ½ Cups Chopped Cranberries

1 Cup Sugar

½ Teaspoon Grated Orange Peel

1 Tablespoon Unbleached Flour

1/3 Cup Cranberry Juice

6 Tablespoons Chopped Pecans

3 Peeled & Sliced Tart Apples

½ Teaspoon Cinnamon

1 Tablespoon Butter

Pie Crust

3 Cups Unbleached Flour

1 Teaspoon Salt

2 Teaspoons Sugar

½ Cup Shortening

½ Cup Cold Butter

9 Tablespoons Ice Water

In a large bowl, whisk together the flour, salt and sugar. With a pastry blender (or two knives or fingers) cut the shortening into the flour mixture until it resembles cornmeal. Dice the butter into cubes and cut in until the largest pieces are the size of a dime. Sprinkle the ice water over the flour & fat mixture. Toss with a fork and continue until the dough is moist enough to hold together. Roll into a ball and cut in half. Flatten with halves into two disks. Wrap the pieces of dough in plastic wrap and refrigerate to give them a rest for 30 minutes or more before rolling out.

Preheat your oven to 425° F. Grease a 9 inch pie plate and line with half of the rolled out dough. Put the dough lined pie plate back in the refrigerator while making the filing. In a large saucepan, cook the cranberries with the sugar, orange peel, flour and cranberry juice for 20 minutes until the mixture is slightly thickened. Remove from the heat and cool. Remove pie plate from the fridge and sprinkle half of the pecans in the bottom of the prepared pie plate. Make 2 layers of apples on the top of the nuts. Sprinkle these with cinnamon and dot with butter. Pour the cooled cranberry mixture over the apples and sprinkle on the remaining pecans. Over with the remaining (rolled out) dough and crimp the edges. Bake for 30 minutes until the crust is golden and the berries are bubbly. Remove from the oven and cool before slicing. Serves 6

Holiday Popcorn Balls

October 28, 2011

Holiday Popcorn Balls

Growing up we made popcorn balls every Halloween and Christmas. We usually made them various colors according to the holiday and sometimes would put candy in them. Sticky and gooey, but oh so good. Here is a good basic popcorn ball recipe. You can make them plain or dress them up. You decide!

INGREDIENTS

¼ Cup Corn Oil

½ Cup Popcorn

½ Cup Dark Corn Syrup

½ Cup Sugar

½ Teaspoon Salt

Heat the corn oil in a large pan over a medium heat for 3 minutes. Add the popcorn and cover leaving the cover slightly ajar. The popcorn will start to pop. Shake frequently until the popping stops. Mix together the corn syrup, sugar and salt. Add the corn syrup mixture to the popped corn while it is still in the pan. Stir and toss constantly over a medium heat for 4 minutes until sugar is dissolved and the popcorn is evenly coated with the mixture. Remove from the heat and gently form into balls using buttered hands. To make colored popcorn balls just use a drop of food coloring in the corn syrup mixture. If you want to add candies then add the candy of your choice into the corn syrup mixture as well. Makes 12 popcorn balls

Tomato Sauce Naples Style

October 27, 2011

Tomato Sauce Naples Style

Tomato sauces vary from region to region in Italy. Here is the Neapolitan version.

INGREDIENTS

3 Pounds Fresh Tomatoes

1 Minced Yellow Onion

1 Minced Celery Stalk

3 Minced Garlic Cloves

½ Cup Olive Oil

½ Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Pepper

8 Basil Leaves

Wash, dry and seed the tomatoes. Dice into large chunks and place them in a large cooking pot. Add the onion, garlic, celery and ¼ cup of the olive oil. Add the salt and pepper and cook over a low heat for 25 minutes until the tomatoes begin to fall apart. The pot should be without a lid on it. Remove from the heat and let cool for 10 minutes. Place the tomato mixture into a food processor or blender (you can also use a food mill) and puree. Add the remaining ¼ cup olive oil to the pot and return the tomato sauce to the pot. Simmer over a medium low heat for 5 minutes. Chop or tear the basil leaves and add to the pot. Turn the heat off and serve over the pasta of your choice. This sauce is also great on meatballs or as a pizza sauce. Serves 4

Penne alla Vodka

October 25, 2011

Penne alla Vodka

INGREDIENTS

2 Tablespoons Butter

2 Tablespoons Olive Oil

¼ Pound Diced Pancetta

1/3 Cup Vodka

28 Ounces Whole Tomatoes With Juice

1/3 Cup Heavy Cream

¼ Teaspoon Salt

¼ Teaspoon Freshly Ground Pepper

1 Pound Penne Pasta

½ Cup Freshly Grated Parmigianino Cheese

Italian Parsley For Garnish

Heat the butter and oil in a large skillet over a medium heat. Add the pancetta and stir until lightly colored. Turn the heat down and slowly add the vodka. Stir until most of the vodka has evaporated. Add the tomatoes and cream. Season with the salt and pepper. Simmer uncovered for 8 minutes until the sauce has become somewhat thick in consistency. In the mean time, cook the penne in boiling salted water according to the package directions. Drain the pasta and place in the skillet with the sauce. Add half of the Parmigianino and mix over a low heat until the pasta and sauce are combined. Remove from heat and serve. Garnish with a sprig of Italian Parsley. Serves 4

Steak &Kidney Pie

October 24, 2011

Steak &Kidney Pie

You don’t have to go to the pub to get great Steak & Kidney Pie. Now you can make it at home.

INGREDIENTS

2 Tablespoons Olive Oil

1 ½ Pounds Diced Chuck Steak

½ Pound Diced Ox Or Lamb Kidney

2 Chopped Onions

2 Diced Carrots

2 Tablespoons Butter

12 Ounces Puff Pastry

3 Chopped Garlic Cloves

2 Diced Celery Stalks

2 Tablespoons Flour

2 Cups Beef Stock

1 Teaspoon Tomato Puree

2 Teaspoons Worcestershire Sauce

2 Bay Leaves

½ Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Pepper

1 Beaten Egg

Heat up 1 tablespoon of the olive oil in a large skillet over medium high heat. The pan should be smoking. Add the onion, carrots and celery and sauté for 8 minutes to brown lightly. Remove from the pan and set aside. Season the beef and kidneys with the salt and pepper. Add the other teaspoon of olive oil to the pan and get the pan very hot again. Brown the meat for 5 minutes turning to ensure that all sides are browned. Make sure that you don’t over crowd the pan and cook in batches if need be. Remove and set aside. Melt the butter in the pan over medium heat and cook the garlic. Stir in the flower and cook for 3 minutes. Add the tomato puree, Worcestershire Sauce and bay leaf. Pour in the stock and bring to a simmer. Add the meat and vegetables back into the pan with the stock mixture. Simmer gently for 2 hours. It is a good idea to partially cover the pan. Transfer to a 2 cup pie dish or casserole dish and allow cooling to lukewarm. Preheat the oven to 425° F. Roll the pastry to ¼ inch thick. Place the pastry on top of the pie or casserole dish. If you want you can line the pie dish/casserole dish with pastry to make a full pie. Crimp the sides for a neat finish. Brush the top with the egg wash (beaten egg) and place in the preheated oven. Bake for 35 minutes until golden brown. Serve hot. Serves 6

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