tag:blogger.com,1999:blog-30512201906675540872024-02-19T08:41:26.048-08:00Cooking from ScratchChef Stacy believes that cooking from scratch and using the best ingredients are the secrets to preparing delicious and memorable meals. She has created dozens of classes for the home chef and teaches students how to master culinary techniques and recipes in just one session. Read on to see what she's dishing up for The Oakland Press today....Stacy Sloanhttp://www.blogger.com/profile/02412504482132525349noreply@blogger.comBlogger117125tag:blogger.com,1999:blog-3051220190667554087.post-57152817131459326432012-05-23T06:21:00.001-07:002012-05-23T06:21:36.000-07:00New Meat & Seafood Shop to Open in Time for Memorial Day GrillingAs a chef who's obsessed with food quality, there isn't much more that excites me than the opening of a new restaurant or shop that's dedicated to bringing exceptional products to the community. I'm incredibly fussy about ingredients and very particular about where I shop. Like anyone else, I have my preferences, and our shopping habits are shaped by changing tastes and family tradition.
My mom used to pick us up from school and take us to Joe's Produce in Livonia for fruits and veggies for the week. For my patience, I was rewarded with a small bottle of freshly squeezed orange juice, which I nursed the whole way home, trying to make it last as long as I could. Mom shopped there for years and I shop there now. I'm incredibly delighted that this weekend, they'll be opening a new meat and seafood shop, something I've been craving since I bought a home of my own.
Just in time for the holiday weekend, I'll be able up my proteins and other ingredients for the picnic on Monday.
The store will offer a variety of locally sourced meats, such as Michigan grass-fed beef and heritage Duroc pork . In addition to the locally raised items, several other quality meat and seafood items will be featured in their state-of-the-art meat and seafood cases. Bell & Evans all natural poultry products, veal, Maple Leaf Farms duck, Angus USDA Choice beef, Piedmontese beef, prime beef, and domestically raised all natural lamb will be hand trimmed by their in-house butchery staff.
Those looking for ground beef without the fillers and by-products can purchase with the confidence of knowing that beef is ground daily in their refrigerated prep rooms to ensure the highest of quality and food safety.
Sausages will also be made in-house. Varieties such as chicken, pork and lamb will be made using only fresh ingredients, natural casings, and unique recipes developed by their chefs.
For convenience, customers will find oven-ready entrees, sides, a small selection of groceries, charcoal, and other grilling accessories.
Behind the seafood counter, shoppers will find house-made salads, dips, sauces, and spreads, as well as smoked fish, and pickled options. The main attraction is the selection of sustainable catches, as well as select ecologically friendly farm-raised options. For shellfish lovers, the shop will carry several sizes of shrimp, all chemical-free. Mussels, clams and oysters will be available as well.
The Grand Opening celebration will include product demonstrations and samples. On Friday, May 25th at 12 pm, there will be a live appearance by Jay Towers of Fox 2 and 100.3 FM, who will be on hand to give away prizes like movie passes, Tiger tickets, reusable shopping totes, and more. There will also be a chance to win one of four Bell & Evans turkeys.
Here's a recipe for one of my favorite side dishes to prepare for a summer picnic. I hope you'll give it a try. Maybe I'll see you at Joe's!
<b>
BLT Salad</b>
1 1/2 pounds applewood smoked bacon
2 loaves Italian Ciabatta
2 containers red cherry tomatoes
2 containers yellow super sweet cherry tomatoes
2 heads Romaine
Mayonnaise
Pesto (recipe below)
<b>Method:</b>
Cook bacon in oven on parchment covered sheet trays until crispy. Cut into pieces (not bacon bits). While the bacon is cooking, make the pesto.
Slice bread in half lengthwise, brush with oil, season and grill. Cut into small-ish cubes.
Wash tomatoes and slice in half.
Chop and wash romaine.
Combine about 1 cup mayonnaise with pesto.
Toss all ingredients together and dress with pesto-mayo, adding more as needed.
Adjust the seasonings to taste.
<b>Basil Pesto</b>
4 cups loosely packed basil leaves, washed and dried
2 cloves garlic, smashed
¾ cup pine nuts, toasted
1 cup grated parmesan cheese (good quality)
2 teaspoons balsamic vinegar (or to taste)
1 – 2 teaspoons salt, or to taste
½ teaspoon white pepper, or to taste
1 to 1 ½ cups olive oil (extra virgin preferred)
<b> Method:</b>
place basil, garlic, and pine nuts into the bowl of a food processor; puree until smooth, about 20 – 30 seconds
with machine running, drizzle in oil, using enough to make a loose paste
add cheese and just pulse briefly to combine; taste and season with salt, pepper, and vinegar to taste
cover very tightly (it is a good idea to place a layer of plastic wrap directly on top of the surface of the pesto before putting the lid on the container)
store up to a week in an air-tight containerStacy Sloanhttp://www.blogger.com/profile/02412504482132525349noreply@blogger.com5tag:blogger.com,1999:blog-3051220190667554087.post-47920967639757724792012-05-02T18:07:00.000-07:002012-05-02T18:07:23.717-07:00Tricks of the Trade - Kitchen SafetyThere is a little known secret that chef’s use when chopping up all of their various mise en place. In order to ensure proper safety and avoid slip sliding all over the counter top, chefs often use a clean, wet kitchen towel underneath their cutting boards. This keeps the cutting board firmly in place, making it easier to slice, dice, chop, and julienne, all without the unnecessary risk of cutting oneself.
In professional kitchens, chefs of ten use large polyethylene cutting boards, not glass. It is especially important to avoid cutting boards made of glass, as they will ruin high-quality knives.
Always be sure to use a sanitized cutting board, and remember to change cutting boards (or treat the cutting board with a sanitizing solution of bleach and water. Certain types of Clorox Wipes also work well) when butchering raw meats and seafood, in combination with other foods. This is to avoid the outbreak of food borne illness, such as salmonella poisoning.
Finally, remember to always keep your kitchen knives sharp. It is essential to maintain a sharp edge on cutlery. Dull knives are actually more dangerous than sharp ones. If your knife is in need of sharpening, invest in a small sharpening stone (about $14) from a restaurant supply company like Restaurant Depot or GFS and some mineral oil so you can sharpen your knives at home.Stacy Sloanhttp://www.blogger.com/profile/02412504482132525349noreply@blogger.com0tag:blogger.com,1999:blog-3051220190667554087.post-40750582466628301632012-04-03T07:22:00.003-07:002012-04-03T07:22:01.189-07:00Tricks of the Trade - AvocadosRich, creamy, the truffle of all produce, avocados can be tricky to eat if you don’t know how to properly prepare it.<br />
<br />
The most important thing to keep in mind is to make a clean, smooth cut from the top of the avocado all the way down around the sides, and down to the bottom. By starting at the stem end and slicing down on each side, you will be able to easily twist the halves, opening up to the center.<br />
<br />
To remove the pit, simply hold the pitted half in the palm of your hand, skin side down. Then, take a fork and stick it into the pit, being careful not to stab your hand. Simply twist the knife so that the pit is separated from the flesh.<br />
<br />
Finally, take a large spoon and gently slip between the soft flesh and the skin, taking precautions not to tear and mangle the flesh.<br />
<br />
Once the avocado is removed from the skin, it is ready to be cubed, sliced, or mashed.<br />
<br />
Irresistable Guacamole<br />
<br />
2 Haas avocados<br />
1 teaspoon kosher salt or Matt's Mix<br />
1 clove garlic, minced<br />
1/2 bunch fresh cilantro<br />
1 large jalapeno pepper<br />
1 lime<br />
Tequila, to taste<br />
<br />
Split avocados in half. Remove the pits and scoop out the flesh into a glass or stainless steel bowl. Add the salt and garlic and mash.Chop the cilantro. Halve the jalapeno and remove the ribs and the seeds; mince. Halve the lime and squeeze the juice over the mashed avocados. Add a splash of tequila. (Be careful, you don't want too much in there!) Add the cilantro and minced jalapeno and combine thoroughly with avocados.<br />
<br />
Taste and add more salt, lime, and/or more jalapeno if desired. Serve immediately or refrigerate until ready to serve.<br />
<br />
Tip: To prevent the guacamole from browning while in the refrigerator, lay a piece of plastic wrap directly on the surface of the guacamole and press down gently, pushing out any air between the dip and the plastic wrap. Doing so will slow down the oxidation of the avocado caused by the exposure to the oxygen in the air.Stacy Sloanhttp://www.blogger.com/profile/02412504482132525349noreply@blogger.com1tag:blogger.com,1999:blog-3051220190667554087.post-47910099374267949242012-03-29T14:26:00.002-07:002012-03-29T14:26:49.743-07:00Marvelous MushroomsThey’re the food of ancient royalty, the luxurious noshes of the Pharaohs. Mushrooms were held in such high esteem in ancient Egypt, that commoners were forbidden to eat them. In other civilizations throughout the world, many people believed that mushrooms possessed the energy to give super-human powers to those who ate them.<br />
<br />
Today, they could be considered “super foods” because of their nutritional value. Mushrooms are one of the highest antioxidant vegetables in the world. The antioxidant L-Ergothioneine is abundant in mushrooms, and enhanced by the presence of vitamin C and selenium. Also, one Portobello mushroom has more potassium than a banana.<br />
<br />
There are over 2,500 mushroom varieties that are grown worldwide. Porcini, Portobello, Shiitake, Crimini, Oyster, Button, the celebrated Morel, and of course, the sumptuous truffle, are just a few favorites. <br />
<br />
Cooking with mushrooms is incredibly simple, although many people are mystified by cleaning them. The best way to clean mushrooms is to use a soft brush and gently sweep away the dirt. Since mushrooms are very much like a sponge, due to their high water content, it is not a good idea to drench them in water. Then, remove the stem and slice.<br />
<br />
Stems can be cleaned and saved for soups, as well the “gills” from Portobello’s.<br />
Mushrooms enhance pasta dishes, risotto, kebabs, burgers, roasts, soups, stuffing, rustic pizzas, appetizers, lending their distinct, warm and woodsy flavors to your recipes.<br />
<br />
Can’t get your favorite wild mushroom? Dried mushrooms are the perfect alternative in a pinch. Simply reconstitute the dried mushrooms with boiling water or broth for 5 to 10 minutes until the mushrooms are tender. Strain off the liquid, but don’t throw it away- it’s full of flavor, and can be used in sauces, soups, dressings, and braising broths. <br />
<br />
Mushrooms can be used in almost any preparation, and any time of the year, especially once dried mushrooms are a pantry staple. Using mushrooms will add new flavor profiles to your favorite dishes and add nutritional value as well.Stacy Sloanhttp://www.blogger.com/profile/02412504482132525349noreply@blogger.com1tag:blogger.com,1999:blog-3051220190667554087.post-81412466823617883402012-03-14T06:08:00.000-07:002012-03-14T06:08:41.899-07:00Grilled Asparagus with ManchegoIf you've never grilled asparagus before, it's time to give it a try! This week is going to be gorgeous, according to the forecast, so if you rolled the grill into the garage, push it back to the patio and get ready to grill up this very simple recipe!<br />
<br />
Grilled Asparagus with Manchego<br />
<br />
2 lbs. fresh asparagus, trimmed<br />
<br />
2 Tb. pure olive oil<br />
<br />
As needed, Matt's Mix or salt & pepper<br />
<br />
2 oz. Aged Manchego, grated or shaved<br />
<br />
Method:<br />
<br />
Heat grill to medium-high. In a large bowl, toss the asparagus with oil and season with Matt’s Mix. Grill, turning occasionally, until just tender, 4 to 6 minutes. Transfer to a platter and sprinkle with the manchego and serve.Stacy Sloanhttp://www.blogger.com/profile/02412504482132525349noreply@blogger.com0tag:blogger.com,1999:blog-3051220190667554087.post-38881708446478745802012-03-02T06:13:00.000-08:002012-03-02T06:13:20.490-08:00Noodles with Chicken & Spicy Peanut SauceNoodles with Chicken & Peanut Sauce<br />
<br />
1 package rice noodles<br />
2 cups shredded cabbage<br />
1 cup julienned carrots<br />
1 English Cucumber, diced<br />
Roasted or Rotisserie chicken, meat pulled from bones, shredded and skin removed<br />
<br />
Peanut Sauce, as needed (recipe below)<br />
<br />
Method:<br />
Bring lightly salted water to a boil in a medium pot; cook noodles 3 minutes. Place cabbage in a colander and drain noodles over cabbage; immediately rinse with cold water. Drain again. Toss cabbage and noodles in a bowl.<br />
<br />
Peanut Sauce<br />
<br />
1 cup Peanut butter<br />
1/2 cup Soy sauce<br />
1/2 cup Lime juice 1/4 cup Sesame seed oil<br />
4 Tb. Garlic, minced<br />
2 Tb. Tobasco sauce/Sambal<br />
2 Tb. Brown sugar<br />
1/2 can of Coconut milk (or more as needed)<br />
<br />
Method:<br />
combine all in the bowl of a food processor.Stacy Sloanhttp://www.blogger.com/profile/02412504482132525349noreply@blogger.com0tag:blogger.com,1999:blog-3051220190667554087.post-90714812031719663532012-02-27T05:58:00.002-08:002012-02-27T05:58:05.861-08:00Chicken Noodle Soup in a SnapIt seems like everyone has a touch of the sniffles this week, feeling somewhat under the weather. With a hectic schedule, who has time to be sick? And, worse, when busy, it's a rare person who wants to prepare a home-cooked meal when feeling run down. <br />
<br />
This weekend, I found myself in just this same situation. With work demands, as well as a brief trip out of town, topped off with a touch of a cold, I knew that a batch of chicken noodle soup was in order, but wanted to make it quickly. <br />
<br />
There's a secret to making the perfect batch of chicken noodle soup in a snap - a rotisserie chicken. Here's the recipe - enjoy!<br />
<br />
Chicken Noodle in a Snap<br />
<br />
1 rotisserie chicken<br />
2 large carrots, peeled and chopped<br />
2 large Spanish onions, diced<br />
1 clove garlic, minced<br />
1 small heart of celery, chopped<br />
3/4 cup white wine (I tend to use what's open in the fridge)<br />
2 quarts chicken broth <br />
1 small bunch of fresh sage, stems removed and leaves minced<br />
2 - 3 cups of egg noodles<br />
Matt's Mix or Salt & Pepper to taste <br />
Method:<br />
Remove the skin from the rotisserie chicken, and discard the skin. Shred the chicken off the bones and set the bones in a large stock pot, and cover with the broth. Simmer the broth and bones while you prep all of your other vegetables (about 15 - 20 minutes). <br />
**TIP - if you routinely buy a rotisserie chicken, save the carcass in a ziplock bag and keep it in the freezer, for additional flavor boosters as needed. <br />
Using a strainer, pour the chicken broth into another bowl and set aside. Discard the bones. Using that same stock pot, add a small amount of canola oil or pure olive oil (cover the bottom of the pot) and start to saute the onions, stirring occasionally so they do not burn.<br />
<br />
When the onions are nicely caramelized, take the white wine and pour it into the stock pot, scraping up the caramelized bits off the bottom of the pot, stirring with a wooden spoon. Add the carrots and celery. Add the stock. Simmer until the carrots are tender.<br />
<br />
Add the egg noodles and continue to simmer until the noodles are tender. Add the minced sage and season with Matt's Mix or salt & pepper to taste. Serve.Stacy Sloanhttp://www.blogger.com/profile/02412504482132525349noreply@blogger.com0tag:blogger.com,1999:blog-3051220190667554087.post-34992945028225880322012-02-23T06:46:00.001-08:002012-02-23T06:46:59.819-08:00Raspberry Pecan SquaresThis week, our recipe was a quick and easy fruit bar - perfect for weekend snacking or an impromptu dessert when paired with vanilla bean ice cream.<br />
<br />
Raspberry Pecan Squares<br />
<br />
3 3/4 c. All Purpose Flour<br />
1.5 c. sugar<br />
1.5 c. butter<br />
1 each egg<br />
1 each yolk<br />
1.5 c. chopped pecans<br />
<br />
1 jar all natural raspberry preserves<br />
1 jar all natural peach preserves<br />
powdered sugar for dusting<br />
<br />
Method:<br />
In the bowl of an electric mixer, combine the flour, egg, pecans and sugar (use the paddle attachment). Cut in the butter and scrape the bowl as necessary. Mix until crumbly.<br />
<br />
Reserve ¾ c. of the crumb mixture to use as the topping.<br />
<br />
Press the remaining crumbs into the bottom of a greased 8X8 pan. Spread the jams over the top. Sprinkle with the crumbs. Bake at 375 for 30 minutes until golden brown.<br />
<br />
Cool and cut into squares and dust with powdered sugar.Stacy Sloanhttp://www.blogger.com/profile/02412504482132525349noreply@blogger.com0tag:blogger.com,1999:blog-3051220190667554087.post-69250963988758018032012-02-17T13:07:00.001-08:002012-02-17T13:07:11.770-08:00Risotto to the RescueI like to entertain on the weekends, enjoying the company of family and friends in my home, but, like everyone else, often, I'm pressed for time. I want to serve a home-cooked meal, but don't want to spend a lot of time getting it from the kitchen to the table. For winter and spring months, one of my "go-to" dishes is risotto.<br />
<br />
Easy to prepare and versatile, risotto is a perfect entree or side dish offering. Paired with chicken, fish, or seafood, it's a satisfying meal. Need a vegetarian option? No problem! Risotto can be served with asparagus, fresh peas, mushrooms and several other vegetables to round out the dish.<br />
<br />
Don't forget to finish the risotto with a grating of cheese like Parmesan or Asiago. If you prefer a creamier texture, you can stir in some Mascarpone or Boursin. Enjoy!<br />
<br />
Lemon Risotto<br />
<br />
6 cup. chicken stock<br />
<br />
4 tablespoons butter<br />
<br />
2 tablespoons olive oil<br />
<br />
2 large shallots, chopped<br />
<br />
2 cups arborio rice or medium-grain white rice<br />
<br />
1/4 cup dry white wine<br />
<br />
2cup freshly grated Parmesan cheese (about 3 ounces)<br />
<br />
3 tablespoons chopped fresh parsley<br />
<br />
3 tablespoons fresh lemon juice<br />
<br />
4 teaspoons grated lemon peel<br />
<br />
Method<br />
<br />
Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 tablespoon butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining butter. Stir in parsley, lemon juice, and lemon peel.Stacy Sloanhttp://www.blogger.com/profile/02412504482132525349noreply@blogger.com0tag:blogger.com,1999:blog-3051220190667554087.post-27437577592810627462012-02-14T06:47:00.000-08:002012-02-14T06:47:23.840-08:00Valentine's Day MenuHappy Valentine's Day! Here are the recipes for the rest of the menu we've suggested for your special meal. Enjoy!<br />
<br />
Italian Vinaigrette<br />
<br />
1/4 cup red wine vinegar<br />
<br />
4 garlic cloves<br />
<br />
3 teaspoonsDijonmustard<br />
<br />
2 tablespoons fresh oregano<br />
<br />
2 tablespoons fresh basil<br />
<br />
3/4 cup extra-virgin olive oil<br />
<br />
Preparation<br />
<br />
Combine the vinegar, garlic, mustard, and oregano in the bowl of a food processor . Add the olive oil in a slow, steady stream while the processor is running, until all the oil is incorporated. Season and refrigerate in an airtight container until ready to use or up to 1 week.<br />
<br />
For the salad, wash and dry green leaf and red leaf lettuces. Tear into bite sized pieces. Garnish the salad with slices of thinly sliced red onion, roasted fennel (recipe follows), and halved grape tomatoes.<br />
<br />
Roasted Fennel<br />
<br />
2 large fennel bulbs<br />
1/4 cup good olive oil<br />
1/2 teaspoon kosher salt<br />
1/4 teaspoon freshly ground black pepper<br />
Parmesan shavings<br />
<br />
Directions<br />
<br />
Preheat the oven to 400 degrees F.<br />
<br />
Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, using a mandolin, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.<br />
<br />
Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.<br />
<br />
Lemon Chicken with Garlic F<br />
<br />
1/4 cup all-purpose flour<br />
<br />
Coarse salt and freshly ground pepper<br />
<br />
4 chicken cutlets, about 1/4-inch thick<br />
<br />
2 tablespoons olive oil<br />
<br />
3 tablespoons unsalted butter<br />
<br />
6 tablespoons dry white wine<br />
<br />
1 tablespoon fresh lemon juice<br />
<br />
2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again<br />
<br />
As needed grilled artichokes (available at the Olive Bar at Joe's Produce)<br />
<br />
1 tablespoon chopped fresh flat-leaf parsley<br />
<br />
1 box fettuccine pasta<br />
<br />
2 cloves garlic, minced<br />
<br />
4 Tb. butter, melted<br />
<br />
Method:<br />
<br />
Dredge chicken: Spread flour in a shallow dish; add 3/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off excess.<br />
<br />
Saute chicken: Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan.<br />
<br />
Meanwhile, melt some butter in a small sauce pan. Add the minced garlic and lightly "toast" it to bring out the aroma. Cook the pasta in boiling, salted water to al dente. Drain and toss with the melted butter and garlic.<br />
<br />
Deglaze pan and make sauce: Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly -- before all the browned bits have been incorporated -- take the pan off the heat.) Remove pan from heat. Add lemon juice, capers, and remaining 2 tablespoons butter and swirl until melted and combined, then add parsley and season with salt as desired.<br />
<br />
Serve: Immediately pour the sauce over the chicken, and serve with fettuccine that has been tossed with melted butter and toasted garlic.<br />
<br />
Chef’s Candy<br />
<br />
1 ¼ lb. semisweet chocolate, chopped fine<br />
<br />
3 cups heavy cream<br />
<br />
2 oz. butter<br />
<br />
8 each egg yolks, at room temp.<br />
<br />
1 ½ oz dark rum (use Meyers)<br />
<br />
1 cup toasted hazelnuts<br />
<br />
Method:<br />
<br />
Line a loaf or pate/terrine mold with saran wrap. If you do not have a pate mold, simply use a loaf cake pan. Set aside.<br />
<br />
Bring the cream, butter and rum to a boil. Pour over the chocolate and stir to combine. Carefully add in the egg yolks.<br />
<br />
Fold in the nuts and pour into the mold. Freeze until set.<br />
<br />
When set, unmold and slice.Stacy Sloanhttp://www.blogger.com/profile/02412504482132525349noreply@blogger.com0tag:blogger.com,1999:blog-3051220190667554087.post-52117334049536036622012-02-11T06:57:00.000-08:002012-02-11T06:57:11.600-08:00Grilled Halloumi with Garlic & LemonFor the first recipe on our Valentine's Day menu, I've selected a simple appetizer that everyone raves about! This recipe serves four, but, you might want to double-up since no one can resist taking seconds!<br />
<br />
Grilled Halloumi with Lemon & Garlic<br />
<br />
2 lemons<br />
2 lbs. pound Halloumi cheese<br />
1 large garlic clove, minced<br />
1/4 teaspoon sugar<br />
½ cup tablespoons olive oil<br />
2 tablespoons finely chopped fresh dill<br />
<br />
Method:<br />
<br />
Marinate the halloumi in the garlic, oil, dill, lemon, and sugar.<br />
<br />
Heat an indoor grill (George Foreman, etc.) or panini machine and spray it with cooking spray (just enough to keep it from sticking). Add the cheese and grill until it’s golden brown.Serve with crusty bread or simply by itself.<br />
<br />
<br />
<br />
Drizzle the remaining marinade over the top.Stacy Sloanhttp://www.blogger.com/profile/02412504482132525349noreply@blogger.com0tag:blogger.com,1999:blog-3051220190667554087.post-41875964548227327442012-02-10T12:36:00.000-08:002012-02-10T12:36:05.699-08:00Valentine's Dinner MenuValentine's Day gets a lot of undeserved "bad press" from guys (and maybe some gals) who like to say that it's just a "Hallmark" holiday. Many protest the celebration in anger, insisting that they don't need a special day to tell their special someone that they love them. People who find themselves single around Valentine's day might wish the holiday would just disappear, wrongly considering it a holiday for lovers only. While these reasons may resonate with some, it's safe to say that Valentine's Day is here to stay, and no amount of protesting or bad press is going to wipe it off the calendars.<br />
<br />
Every year, my family gets together for dinner on Valentine's Day. It's a special time together, celebrating our love for one another and it's inclusive of everyone. Single and married siblings gather around the table. Grandma (if she's in town), is there too, and we're so grateful to have her with us.<br />
<br />
This year, you may have already started planning your Valentine's dinner date with your sweetie, but why not have an impromptu celebration with family and friends to celebrate how these relationships enhance your life? In the next few blog posts, we'll post a recipe that you can serve as a course for your special celebration. Don't worry - there's not a lot of work to do - the recipes are straightforward and simple to prepare.<br />
<br />
Here's what you can expect to see on the menu:<br />
<br />
"Grilled" Haloumi with Lemon and Dill<br />
Simple Green Salad with Roasted Fennel and Herb Vinaigrette<br />
Lemon Chicken with Garlic & Herb Fetuccini<br />
Chef's Candy (the original recipe from Cafe Bon Homme, Plymouth)Stacy Sloanhttp://www.blogger.com/profile/02412504482132525349noreply@blogger.com0tag:blogger.com,1999:blog-3051220190667554087.post-55766474798245011152012-01-24T08:18:00.001-08:002012-01-24T08:18:46.013-08:00Super Swiss ChardThere's a lot of talk about so-called "Superfoods", and many of them are probably things you're already eating, like blueberries, salmon, oats, yogurt, and spinach, but there are so many more that may not be as easy to cook or pair with other foods to enjoy in a recipe.<br />
<br />
Dark, leafy greens are excellent sources of vitamins and minerals. One of my favorite leafy green vegetables are Swiss Chard. Swiss Chard is a beautifully colored vegetable that sometimes has bright orange, yellow and magenta stems, which are edible. The bright colors of the stems make for a gorgeous palate for serving the greens steamed, sauteed or in soup. Swss Chard is a great source of Vitamins C, K and A, as well as Magnesium, fiber, Folate and Biotin.<br />
<br />
There is a lot of talk about how we should eat dairy products like milk, cheese and yogurt in order to get the calcium we need, but did you know that dark, green leafy vegetables are a better source of calcium than diary?! In just one cup of Swiss Chard, there is a whopping 101 mg of the calcium your body needs in order to keep your bones strong. Unlike dairy, eating Chard will give you the dietary fiber your body needs to keep your heart and digestive system operating at peak performance.<br />
<br />
When cooking Chard, like other vegetables, it is essential to avoid over-cooking them, which will kill their nutrients and vitamins. Keep the colors bright, once the bright colors of your veggies fade as a result of cooking them too long, the vitamins are all but obliterated. While steaming and sauteeing Chard is a great way to enjoy it as a side dish, I also love the recipe below because it's a different way to prepare them when you're looking for a change of pace. I also like this recipe because all of the other vegetables make for a filling, colorful soup that's quick and easy to prepare. Enjoy!<br />
<br />
Hearty Vegetable Soup with Swiss Chard and Sausage<br />
<br />
3 large carrots, peeled and sliced <br />
2 large onions, peeled and diced<br />
3 cloves of garlic, minced<br />
1 medium zucchini, sliced into half-moons<br />
1 bunch Swiss Chard, washed thoroughly and leaves torn. Save the stems.<br />
6 cups chicken or vegetable broth<br />
1 can canelinni beans, drained<br />
1 lb. Italian Sausage with fennel (can be pork or turkey). Squeeze the sausage out of the skin and discard the skin. <br />
Matt's Mix seasoning, as needed (or salt and pepper)<br />
Canola oil or pure olive oil, as needed<br />
<br />
Method:<br />
<br />
Add a small amount of oil to the bottom of a large stock pot and brown the sausage. Once the sausage is browned, remove it from the pot and set aside. Take the onions and saute them in the pot until nicely caramelized. If more oil is needed in order to keep them from burning and sticking to the bottom of the pot, add a small amount of oil. Saute the garlic with the onions.<br />
<br />
Once the onions are nicely browned, add about one cup of stock to the pot and stir vigorously and scratch the bottom of the pan with a wooden spoon to release the nicely browned bits from the bottom. Add the carrots and the rest of the stock. Simmer for about ten minutes and meanwhile, slice the Swiss Chard stems into half moons (like celery). Set aside.<br />
<br />
Add the zucchini and the Chard stems to the soup pot and simmer for about 5 more minutes. Add the sausage back to the pot and add the beans. Stir everything together. Add some seasoning and adjust to taste. Add the Chard leaves last and stir just to wilt them. Serve.Stacy Sloanhttp://www.blogger.com/profile/02412504482132525349noreply@blogger.com0tag:blogger.com,1999:blog-3051220190667554087.post-7340008416197034852012-01-21T06:55:00.001-08:002012-01-21T06:55:52.528-08:00Winter Wonderland White Chocolate BrowniesIt's a beautiful morning out there! Chilly, especially judging by how mild the temps have been all winter, but pretty nonetheless! It's a nice day for staying in and baking. Inspired by the pretty scene outside my window, the glistening white snow makes me think about white chocolate brownies.<br />
<br />
When making these brownies, it is very important that you use the best quality white chocolate that you can afford. It's important to note that white chocolate coating chocolate will not work in this recipe because it isn't pure white chocolate, and there are other ingredients in the coating chocolate that will cause the recipe to fail.<br />
<br />
This batch of brownies makes a half sheet pan (some call this a jelly roll pan). It's a shallow, rectangular, metal baking pan that's about an inch deep. Spray the pan lightly with pan spray, then line the pan with parchment paper. This recipe freezes well after baked, so if you decide to freeze them, simply wrap them very tightly and freeze for up to one month.<br />
<br />
White Chocolate Brownies<br />
1 c. granulated sugar<br />
8 oz. butter (two sticks)<br />
1/4 oz. salt<br />
4 whole eggs<br />
1 1/2 Tb pure vanilla extract<br />
1 lbs. white chocolate, melted<br />
9.5 oz. bread flour<br />
3/4 c. pistachios<br />
8 oz. white chocolate, chopped fine<br />
<br />
Method:<br />
<br />
Using a stand mixer, cream the butter, sugar and salt together with a paddle attachment. Gradually add the eggs. Scrape between each addition.Add the vanilla.<br />
<br />
Add the melted white chocolate and scrape well. Add the flour gradually. Scrape well between each addition, being sure to get to the bottom of the mixing bowl. Add the white chocolate pieces and the pistachios. Mix well.<br />
<br />
Fill the prepared pan and bake at 325 until set (check with a toothpick). Cool completely before cutting.Stacy Sloanhttp://www.blogger.com/profile/02412504482132525349noreply@blogger.com0tag:blogger.com,1999:blog-3051220190667554087.post-81026066495825342172012-01-13T11:16:00.000-08:002012-01-13T11:16:33.264-08:00Awesome AvocadosAvocados are a delicious way to add color and texture to your recipes. While most people may use avocados only for guacamole or sliced on a sandwich, there are lots of other ways to incorporate them into your recipe rotation.<br />
<br />
When selecting an avocado, the skin color alone will not be the only indication of ripeness. Select an avocado that is firm to the touch but gives to gentle pressure. Avoid selecting avocados that have dark blemishes over soft fruit. (Yes! Avocados are a fruit!) If there are not any ripe avocados on the shelves of your fruit market, simply select the ones you like and take them home to ripen. Avocados ripen nicely if placed in a brown paper bag, which has been closed tightly, and left for 2-3 days. To accelerate ripening, add a banana to the bag and close. The ethylene gas released by the banana will help the avocado to ripen faster.<br />
<br />
One of my favorite ways to use avocados is to make an avocado and mango "salsa." It's really more like pico de gallo in texture, but it makes a delicious dip or garnish for grilled chicken and fish - or even flank steak. If you cannot find ripe mangoes, ripen them the same way you are ripening the avocados, in the brown paper bag.<br />
<br />
Mango & Avocado Salsa<br />
<br />
1 medium ripe avocado, peeled and cut into 1/2" dice<br />
1 medium ripe mango, peeled and cut into 1/2" dice<br />
1 cup cherry tomatoes, quartered<br />
4 large fresh basil leaves, thinly sliced<br />
3 tablespoons extra-virgin olive oil, divided<br />
3 tablespoons fresh lime juice, use as needed<br />
Kosher salt and freshly ground black pepper (or Matt's Mix)<br />
Method: <br />
Combine all of the ingredients together and allow to "marinate" for at least 30 minutes. Adjust the seasoning to taste. Serve cold or at room temperature.Stacy Sloanhttp://www.blogger.com/profile/02412504482132525349noreply@blogger.com0tag:blogger.com,1999:blog-3051220190667554087.post-23189548791155674022012-01-12T06:25:00.001-08:002012-01-12T06:25:50.889-08:00Roasted Tomato and Fennel SoupWhen I opened the door this morning, I noticed the damp and chilly weather, but couldn't help but think that it feels like spring, instead of the dead-center of January! I, like many, will choose to enjoy this mild weather while it lasts. The weather report is calling for some snow this afternoon, so we know a warm-front isn't on the way. What better meal to serve tonight than a comforting bowl of tomato soup?<br />
<br />
One of my favorite recipes for tomato soup includes roasted fennel, which gives the soup a warm and rustic flavor. The caramelized tomatoes and fennel add a bit of sweetness and depth, bringing out the natural sugars of both of these ingredients. What I like most about this soup is that it has a flavor unlike any other tomato soup recipe I've tried. Many times, I avoid ordering tomato soup because it tastes like marinara sauce, but without the pasta. If you prefer tomato soup to taste like tomato soup, rather than spaghetti sauce, this is the perfect recipe for you!<br />
<br />
Roasted Tomato & Fennel Soup<br />
<br />
2 pints grape tomatoes, washed<br />
1 head of fennel, fronds removed<br />
3 small shallots, minced<br />
2 cloves of garlic, minced<br />
As needed, pure olive oil or canola oil <br />
1/4 cup dry white wine <br />
<br />
3 - 4 cups of chicken broth or vegetable broth<br />
1/2 cup of heavy cream (optional)<br />
As needed, Matt's Mix or salt & pepper<br />
<br />
Method:<br />
<br />
Preheat the oven to 400 degrees. Slice the fennel in half, lengthwise, then julienne each half. Toss the fennel and grape tomatoes in some oil (just enough to coat) and place them on a baking sheet that has been lightly sprayed with cooking spray. Sprinkle with Matt's Mix or salt & pepper. Roast for about 25 minutes until nicely browned. <br />
<br />
Meanwhile, saute the shallots and garlic in a medium-large soup pot over high heat, until browned in a small amount of oil (just enough to cover the bottom of the pan to keep the shallots and garlic from sticking and burning). Turn the heat down and carefully add in the wine. Allow it to evaporate, and then turn the heat off. Set aside to cool.<br />
<br />
When the tomatoes and fennel are nicely caramelized, remove them from the oven and set aside to cool slightly. In a food processor, blend the garlic, shallots, fennel and tomatoes until smooth. Add a small amount of chicken broth and process again. Take this mixture and place it back into the soup pot you used to saute the shallots. Add the rest of the chicken broth. Heat through. Add the cream, if using and adjust the seasonings to suit your tastes. Serve with crusty bread or croutons. Enjoy!Stacy Sloanhttp://www.blogger.com/profile/02412504482132525349noreply@blogger.com0tag:blogger.com,1999:blog-3051220190667554087.post-16806977800433516152011-12-04T06:56:00.000-08:002011-12-04T06:56:04.727-08:00Bell Peppers Add Color and Flavor to Side DishesRed Bell peppers are a colorful and flavorful way to include a vegetable side in your next dinner recipe rotation. This recipe pairs the peppers with broccoli rabe, another interesting twist on the ordinary vegetable offerings. <br />
<br />
<b>Broccoli Rabe with Roasted Red Peppers</b><br />
2 large red bell peppers<br />
2 1/2 pounds broccoli rabe (about 3 large bunches), tough stems trimmed, tops and leaves coarsely chopped<br />
pure, olive oil, as needed<br />
Matt's Mix (or salt & pepper), as needed <br />
Char peppers directly over grill or broil until blackened on all sides. Enclose peppers in a mixing bowl tightly covered with plastic wrap for 20 minutes. Peel and seed peppers, then cut into 1/3-inch-wide strips. <br />
<br />
Working in batches, cook broccoli rabe in large pot of boiling salted water until just crisp-tender, about 3 minutes per batch. Using large slotted spoon or strainer, transfer vegetables to bowl of ice water to cool. Drain well.<br />
Heat olive oil in heavy large pot over medium-high heat. Add broccoli rabe; toss until coated with oil and heated through, about 5 minutes. Add bell pepper strips; toss to blend. Season with Matt's Mix (available at Joe's Produce) or salt and pepper and serve.Stacy Sloanhttp://www.blogger.com/profile/02412504482132525349noreply@blogger.com0tag:blogger.com,1999:blog-3051220190667554087.post-11017033467579735912011-12-01T06:58:00.001-08:002011-12-01T06:58:22.787-08:00Rediscover Brussels SproutsThe Brussels sprout is a variety of wild cabbage that is named for the city in Belgium, but its origins are not believed to be from that area. Brussels sprouts can be a healthy and flavorful addition to any meal. High in fiber and vitamins, the sprouts have cancer-fighting nutrients like other cruciferous vegetables such as broccoli and cauliflower.<br />
<br />
A delicious and flavorful way to prepare Brussels Sprouts is to roast them with shallots and drizzle them with balsamic vinegar just before serving. I like to add pancetta or bacon to the recipe, but if you're trying to keep it "light", simply omit.<br />
<br />
Roasted Brussels Sprouts with Shallots and Bacon<br />
<br />
2 pounds Brussels sprouts, stems trimmed, quartered, washed well<br />
2 shallots, minced <br />
<br />
6 ounces pancetta, small dice (you can substitute Dearborn Bacon)<br />
<br />
Good quality Balsamic vinegar, for drizzling<br />
Matt's Mix (or salt & pepper) to taste<br />
Method:<br />
<br />
Pre-heat the oven to 400 degrees and spray a half sheet pan with cooking spray. Toss the quartered Brussels sprouts with just enough pure olive oil or canola oil to coat. Sprinkle them with Matt's Mix and roast in the oven, until nicely caramelized, about 20 minutes.<br />
<br />
While the sprouts are in the oven, pre-heat a large sauté pan over medium-high heat; add pancetta and sauté until golden and crisp; remove meat from pan and set aside. Saute the shallots in some of the reserved pancetta or bacon fat (if you're planning to omit the pancetta or bacon, simply use a small amount of pure olive oil to saute the shallots).<br />
<br />
Remove the sprouts from the oven and toss together with the bacon or pancetta (if you're using), and shallots. Taste and adjust seasoning with more seasoning mix, and a drizzle of GOOD balsamic vinegar. Enjoy!Stacy Sloanhttp://www.blogger.com/profile/02412504482132525349noreply@blogger.com0tag:blogger.com,1999:blog-3051220190667554087.post-54126406592250198802011-11-22T06:59:00.000-08:002011-11-22T06:59:29.281-08:00Turkey Basics - Roast Your Turkey with ConfidenceRoasting a turkey can strike fear into the hearts of novice and expert cooks alike. This year, roast your turkey with confidence by following these tips for a perfectly brined and roasted turkey, and lump-free gravy. <br />
<br />
First, buy a good quality turkey – fresh or frozen, either kind is fine! A twelve pound turkey will feed about 8 – 10 people (plan about 1 ¼ to 1 ½ pounds per person if you want leftovers). Never thaw your turkey at room temperature; always thaw in the refrigerator (this may take 2 – 3 days!), or thaw under cool running water in your sink.<br />
<br />
I suggest that you do not stuff your turkey with any bread based stuffing in advance; bake bread stuffing separately to avoid bacteria growth that can occur inside the bird ( you can fill turkey cavity with bread stuffing at the end of roasting, but be sure the stuffing temperature reaches 165 degrees before serving).<br />
<br />
Use a brine to make your turkey juicy and flavorful throughout, with a crisp, golden brown skin! Brining adds moisture, flavor, and helps create a very tender meat texture *see brine recipe/instructions<br />
<br />
Buy an instant read thermometer if you don’t already have one. This will ensure that your turkey is removed at exactly the right time from the oven without being over-cooked or under-done.<br />
<br />
Roasting the Bird:<br />
For great flavor, stuff your bird with vegetables like carrots, onions, and celery (even fennel, rutabaga, and parsnips are good; also try adding a halved lemon, a head of garlic, and sprigs of herbs); discard after roasting;<br />
<br />
Also consider roasting carrots, potatoes, and onions in the roaster with the turkey (add them to the pan for the last hour of cooking, stirring occasionally.<br />
<br />
Lift the skin of the bird and rub the meat with salt, pepper, and whole butter; and rub the entire exterior of the bird with whole butter as well.<br />
<br />
Pre-heat your oven to 450 – 475 degrees; heat it at least ½ hour in advance; place your large roasting pan inside the oven as well, and allow to pre-heat at least 15 minutes<br />
<br />
Place prepared turkey in the pan, breast side down for ½ hour; after the initial ½ hour, lower heat to 350 and turn bird over, breast side up, then cover the breast snugly with a double-thick piece of foil.<br />
<br />
Roast until the temperature of the thigh meat is at 160 degrees (use an instant-read thermometer in the thickest part of the thigh) remove from oven, cover loosely with aluminum foil, and allow to rest for at least 30 - 45 minutes.<br />
<br />
Check temperature again – final temp. should be 165 degrees in the thickest part of the thigh (the bird will keep cooking after you remove it from the oven – the larger the bird, the more carry-over cooking will occur, so don’t leave the turkey in the oven until it reaches 165 or it will be over cooked!).<br />
<br />
Place the turkey on a platter and keep covered. Allow the turkey to rest, loosely covered for at least 30 minutes before carving; this will help the turkey to stay juicy and moist when you carve it; be sure to use a very sharp knife to carve – a flexible boning knife is a good choice.<br />
<br />
PLAN A COOKING TIME OF APPROXIMATELY 15 MINUTES PER POUND OF TURKEY<br />
<br />
Making the gravy:<br />
Once you remove the turkey, place roasting pan over 1 or 2 burners on the stove and turn heat to medium high; add 2 – 3 cups chicken stock, turkey stock, or boxed chicken broth to the pan and stir, scraping all the browned bits of flavor from the pan; add 1 cup red or white wine (optional) and continue to simmer ; add a bay leaf, some sprigs of thyme, a few sage leaves, and some peppercorns.<br />
<br />
Make a mixture of ½ cup cold water and enough arrowroot or corn starch to have a heavy-cream consistency; whisk into the simmering liquid in the pan and simmer another 15 minutes; pour the whole mixture through a strainer and check to see if it needs salt and pepper; serve with the turkey.<br />
<br />
Basic Brine:<br />
1 gallon water<br />
7 ounces salt<br />
8 ounces honey, sugar, or brown sugar<br />
3 -4 bay leaves<br />
2 tablespoons peppercorns<br />
1 handful thyme sprigs<br />
4 –5 cloves garlic, smashed<br />
any other fresh herbs you like (optional)<br />
<br />
Method:<br />
-bring 4 cups of the water to a boil and add all other ingredients; boil for 2 – 3 minutes, or until sugar and salt are dissolved; add to the rest of the water and cool completely before submerging turkey<br />
<br />
allow turkey (or any other bird) to soak in brine for 12 to 18 hours; remove from brine and place uncovered in your refrigerator for 6 – 24 hours (so, the minimum time for brining is 12 hours, or as much as 2 days)<br />
<br />
follow roasting directions above<br />
<br />
* turkey must be completely submerged, so plan to double the recipe for a turkey around 12 pounds (you’ll need 2 gallons of brine for a big turkey); brine turkey in a food-safe plastic bucket (like a pickle bucket), a large pot, or a brining bag – available at Holiday Market or Williams-Sonoma; KEEP IT COLD! THE TEMPERATURE NEEDS TO BE 40 DEGREES OR BELOW!<br />
<br />
For gravy base:<br />
Melt butter in heavy large deep skillet over high heat. Add turkey necks and/or wings and sauté until deep brown, about 15 minutes. Add onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes. Add 6 cups chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.<br />
<br />
Pour gravy base through strainer set over 4-cup measuring cup, pressing on solids to extract liquid. If necessary, add enough chicken broth to gravy base to measure 4 cups. (Gravy base can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Re-warm before using.)<br />
<br />
For turkey:<br />
Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.<br />
<br />
Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.<br />
<br />
Place turkey in oven and roast 20 minutes. Reduce oven temperature to 350°F. Roast turkey 30 minutes; pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes; baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).Stacy Sloanhttp://www.blogger.com/profile/02412504482132525349noreply@blogger.com0tag:blogger.com,1999:blog-3051220190667554087.post-78876266926412076312011-11-13T16:13:00.000-08:002011-11-13T16:13:00.557-08:00Entertaining 101 - The FlowersA great event has several components that set the stage for an incredible celebration.<br />
<br />
We've talked about decor and the do-it-yourself stuff that can make your event unique, but what happens when you don't have the time, inclination or talent to add the "Martha Stewart touch" to your centerpieces or accent greenery? That's where your trusted florist or specialty shoppe comes to the rescue.<br />
<br />
Greenery - Decorating with fresh cut greens can help bring the spirit of the holidays into your home. From the traditional scent of balsam fir, to the classic look of fresh pine. Wreaths, garlands, porch pots and kissing balls are all avaialbe to start your holiday decorating. Create the warmest welcome on your front porch with a traditional holiday wreath.<br />
<br />
Centerpieces - Fresh beautiful flowers and greenery are the perfect accent to any holiday table. Depending on the theme of your celebration and how formal or casual it may be, there are a lot of centerpiece options available! Choose one off the shelf or order something special. I've come to love the talented designers at Joe's Produce Gourmet Market. I've found their flowers to be long-lasting and they always create the perfect arrangement to adorn my holiday table or deliver as a gift.<br />
<br />
With the hectic holiday schedules, multitasking is really important. Let your grocery shopping do double-duty and pick up a festive centerpiece for your table this holiday season while you're already at the store. <br />
<br />
Traditional Holiday Plants for Your Home - Beautiful poinsettias are available this season in many colors and sizes. You will surely find the perfect holiday plant to brighten your home or someone else's. Poinsettias are a fantastic way to add a festive touch to any backdrop, and, they're incredibly hearty so they last a very long time!Stacy Sloanhttp://www.blogger.com/profile/02412504482132525349noreply@blogger.com0tag:blogger.com,1999:blog-3051220190667554087.post-90848116971435855372011-11-05T15:55:00.001-07:002011-11-05T15:55:52.622-07:00Orange Scented Cinnamon RollsOne of my favorite indulgences on a sleepy Sunday morning is a cup of coffee with a cinnamon roll. The only thing better than a soft and gooey cinnamon bun is a soft and gooey cinnamon bun that's been topped with cream cheese icing! The recipe below is a little time consuming, but well worth the wait. Since the dough is made from scratch, it just takes a bit of time to allow the dough to rise while the yeast does its job.<br />
<br />
The orange zest in this recipe is optional, it's a delightful change from the traditional roll. If you prefer to leave the orange out of the recipe, you can simply omit it and keep the other ingredients the same.<br />
<br />
Cinnamon Buns<br />
<br />
1 c. whole milk<br />
¼ c. butter<br />
¾ c. warm water, about 120 degrees<br />
2 pk. dry yeast<br />
2 Tb. granulated sugar<br />
6 c. All Purpose Flour<br />
3 each eggs, beaten<br />
¾ c. granulated sugar<br />
1 Tb. Kosher salt<br />
1 tsp. vanilla<br />
½ tsp. cinnamon<br />
¼ tsp. nutmeg<br />
2 Tb. Orange zest<br />
½ c. brown sugar<br />
½ c. granulated sugar<br />
3 Tb. Cinnamon<br />
8 oz. unsalted butter, softened<br />
½ tsp. Kosher salt<br />
1 ½ c. toasted and finely chopped pecans<br />
<br />
Method:<br />
In a small saucepan, scald the milk and ¼ c. of butter. Set aside.<br />
<br />
Fix mixer with dough hook. Mix yeast, water, sugar in the bowl of the mixer. Allow to stand 10 minutes until very foamy<br />
<br />
Combine the warm milk mixture, eggs, ¾ c. of sugar, 1 Tb. Salt, vanilla, ½ tsp of cinnamon, ¼ tsp. of nutmeg and orange zest.<br />
<br />
Add egg mixture to yeast mixture in the mixing bowl and mix to combine. Add the flour and mix on low speed , then on medium speed for 8 minutes<br />
<br />
Remove the hook and cover bowl with plastic wrap. Allow to rise for 2 hours at room temperature.<br />
<br />
While the dough is done rising, combine softened butter, granulated sugar and brown sugar, 3 Tb. Cinnamon, kosher salt,<br />
<br />
Stir this softened mixture together and set aside<br />
<br />
Push the air out of the dough and dump out onto a floured surface. Divide dough into 2 portions. Roll one piece of dough into a ½ inch thick rectangle and spread with ½ of the butter mixture.Gently roll into a tight log , wrap in plastic and chill for 15 – 20 minutes. Repeat with the remaining dough and butter mixture<br />
<br />
Remove plastic and slice dough into 2” pieces. Place the sliced pieces together in a greased pan (can be a cake pan or a casserole pan). Cover with plastic wrap and allow to double in size (about an additional 30 minutes) in a warm, draft-free place. Remove the plastic wrap.<br />
<br />
Bake at 350 for 30 minutes, or until golden brown. While the rolls are in the oven, make the icing. When the rolls come out of the oven, top with icing when still warm.<br />
<br />
Cream Cheese Icing<br />
<br />
1 lb. cream cheese, softened<br />
4 oz. butter, softened<br />
To taste, vanilla<br />
To taste, powdered sugar (I use very little)<br />
<br />
Method: Mix all ingredients together until smooth. Adjust the flavors to suit your tastes. Spread on the cinnamon rolls when they are still warm.Stacy Sloanhttp://www.blogger.com/profile/02412504482132525349noreply@blogger.com0tag:blogger.com,1999:blog-3051220190667554087.post-91874394551141987382011-10-21T18:46:00.001-07:002011-10-21T18:46:12.671-07:00Superb SquashThe fall harvest brings so many delectable foods to our tables, from apples and pears to pumpkins and other squashes. Many people love the flavor of squash, but are somewhat intimidated (even afraid) to prepare it.<br />
<br />
Wobbly, roly-poly, and hard to control, squashes can pose not only a culinary conundrum due to how to cook it, but more importantly, how to cut it! Squashes can be enjoyed safely when you outfit yourself with a SHARP knife, a large cutting board (with a non-skid mat underneath), and a large sturdy spoon or ice cream scoop.<br />
<br />
Do not underestimate the importance of having a very sharp knife. You may have heard that a dull knife is more dangerous than a sharp knife - it isn't an old wives tale - it is absolutely true!<br />
<br />
To cut a hard squash, take your knife and make a small slice off the bottom in order to give you a flat surface to work with. Once you've stabilized the squash by giving it a flat side, cut the squash in half and use a spoon or scoop to remove the seeds and membrane. At this point, follow the directions given in your recipe (some recipes will call for the skin to be removed, some will use the squashes with the skin intact).<br />
<br />
Roasted squash is one of my favorite fall dishes. I really love to use butternut squash, acorn squash, and spaghetti squash. You may have had a creamy butternut squash soup, or roasted acorn squash, garnished with maple syrup, cinnamon or butter, but you may have not ever had the chance to enjoy a subtly spiced spaghetti squash. One of my favorite recipes is a roasted spaghetti squash that has been spiced with warm, earthy spices. If you like spice and heat, feel free to add more spices to taste. Enjoy!<br />
<br />
Spaghetti Squash with Moroccan Spices<br />
<br />
1 (3 1/2- to 4-pound) spaghetti squash<br />
<br />
1/2 stick (4 tablespoons) unsalted butter, cut into pieces<br />
<br />
2 garlic cloves, minced<br />
<br />
1 teaspoon ground cumin<br />
<br />
1/2 teaspoon ground coriander<br />
<br />
1/8 teaspoon cayenne<br />
<br />
3/4 teaspoon salt<br />
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2 tablespoons chopped fresh cilantro<br />
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Make a small slice on the side of the squash. Use this as the "flat spot" to stabilize the squash for safe cutting. Cut the squash in half, lengthwise. Remove and discard the seeds. Roast the halves in a 400 degree oven until golden brown and tender, about 45 minutes to 1 hour, depending on the size of the squash.<br />
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Meanwhile, melt butter in a small heavy saucepan over moderately high heat. Add garlic and cook, stirring, until golden, about 1 minute. Stir in spices and salt and remove from heat.<br />
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Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with spiced butter and cilantro. Season to taste with sea salt.Stacy Sloanhttp://www.blogger.com/profile/02412504482132525349noreply@blogger.com0tag:blogger.com,1999:blog-3051220190667554087.post-83486693643724506352011-10-17T07:43:00.001-07:002011-10-17T07:43:05.996-07:00Healthy IndulgenceFall is in full swing, and the tempting aromas of comfort food fill the house as many of us head to the kitchen to make our favorite recipes. As we approach the holidays (they really are just around the corner), parties and get-together's give us ample avenues to pack on the pounds. With the kids back to school, and a hectic holiday schedule, there's less time for the gym. If you plan ahead and add a few tricks to your arsenal, January doesn't have to be a waistline wake-up call, if you head into the holidays with a plan.<br />
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Many dietitians, doctors, and gurus agree - the key to maintaining a healthy weight and lifestyle is to set a reasonable framework wherein you can enjoy things in moderation, instead of depriving yourself until your willpower gives way to the fatigue of resisting all of your favorite seasonal foods.<br />
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One of the most important ways to fend off the "fat pants" is to make sure you eat foods high in fiber, protein, and packed with nutrients. A good strategy is to stock the fridge and pantry with some of your favorite seasonal, healthier foods like cashews, whole grain crackers, apples, pears, sharp cheeses (lots of flavor, so you tend to be satisfied with a smaller portion), chicken breasts, pre-cut vegetables (a no-excuse way to get the veggies into the rotation), etc.<br />
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In addition to those, consider another healthy treat - sushi. Sushi is a terrific combination of protein, carbohydrate, and vegetables. It's light, low calorie (avoid the tempura fried, and mayo-garnished types if you're going to be indulging elsewhere during the day), fresh, and filling. Be sure to get your sushi from a reputable source, where you know that the rolls are made fresh daily, and the highest quality ingredients are used. Some places carry sushi rolls prepared with brown rice, which is an even better way to enjoy this healthy snack or light meal.<br />
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Using these foods as snacks during the day is a great way to fight hunger, so that you don't over-do it at your next meal. Adopting this strategy will not only help you to avoid the holiday pounds, but also increase your energy all day, all year.Stacy Sloanhttp://www.blogger.com/profile/02412504482132525349noreply@blogger.com0tag:blogger.com,1999:blog-3051220190667554087.post-75751521442459012122011-09-28T06:26:00.001-07:002011-09-28T06:27:02.824-07:00"Pear-fect" Pear CrumbleFall is here and pears are prime for picking. There are several varieties of pears to enjoy, whether eating out-of-hand, or sauteed and served with a succulent pork tenderloin, or a comforting crumble with a scoop of ice cream.<br />
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This recipe combines what I like to call "flavor friends", making for a perfectly spiced dessert that you'll even be tempted to eat in the morning, or any other time of day! The pears used in this recipe are Bartlett pears. Choose a nice, ripe pear, but not over-ripe, as an over-ripe pear will fall apart while the crisp is baking.<br />
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Pear & Ginger Crumble<br />
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Topping:<br />
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1/2 c. oat flour or whole wheat flour<br />
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1 1/3 c. old fashioned rolled oats<br />
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1 c. brown sugar<br />
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2 tsp. cinnamon<br />
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1/4 tsp. sea salt<br />
<br />
1 c. chopped pecans<br />
<br />
½ c. pumpkin seeds<br />
<br />
½ c. canola oil<br />
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Method:<br />
<br />
Combine all ingredients together with a fork until uniformly moistened<br />
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Filling:<br />
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3# ripe pears, peeled. Cored, and cut into ¼ “ slices<br />
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1 Tb. fresh lemon juice<br />
<br />
1 Tb. grated ginger (fresh)<br />
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Splash maple syrup<br />
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½ Tb. all purpose flour<br />
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Method:<br />
<br />
Toss all ingredients together, season to taste<br />
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Coat a baking dish with cooking spray, add the pear mixture, then sprinkle with the topping. Bake until golden brown and pears are fork-tender, about 40 minutes.Serve with Vanilla Frozen YogurtStacy Sloanhttp://www.blogger.com/profile/02412504482132525349noreply@blogger.com0tag:blogger.com,1999:blog-3051220190667554087.post-91309280572773946292011-09-26T08:22:00.001-07:002011-09-26T08:22:05.448-07:00Need a Quick Dinner Solution Tonight? Hail Caesar!Caesar salad is one of my favorite entrees to enjoy for dinner. I particularly like the bold flavors of a homemade dressing, the crunchiness of the croutons, and the crisp leaves of Romaine. Finished off with a grilled chicken breast, steak or shrimp, it's another great meal option when you're on the run or don't like to spend a lot of time in the kitchen.<br />
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The key to the perfect Caesar salad is the dressing. I've provided my standard recipe here, but feel free to add the garlic, anchovies, and lemon to suit your tastes. It is easiest to make the dressing in a food processor, so you don't have to whisk the mixture constantly. If you do not have a food processor, you can make the dressing, by hand, in a mixing bowl with a whisk. Be sure to add the oil LAST, and add it very carefully, so the mixture does not break. <br />
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Enjoy!<br />
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Caesar Dressing<br />
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*add garlic and parmesan cheese to taste!<br />
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3 anchovy fillets, finely chopped<br />
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4 garlic cloves, minced<br />
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1 tablespoon fresh lemon juice<br />
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1 tablespoon red wine vinegar<br />
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1 tablespoon Dijon mustard<br />
<br />
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11/2 teaspoons Worcestershire sauce<br />
<br />
1/3 cup extra-virgin olive oil<br />
<br />
½ cup grated Parmesan cheese <br />
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Method:<br />
<br />
In a large food processor, combine all ingredients EXCEPT:Oil<br />
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Pulse this mixture until it is thoroughly combined and anchovies are not visible. Slowly drizzle in the oil until the mixture is homogeneous. Adjust seasonings to taste. Toss with romaine lettuce, croutons, and additional parmesan cheese. Top with chicken, steak, or shrimp for a complete entree.Stacy Sloanhttp://www.blogger.com/profile/02412504482132525349noreply@blogger.com0