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Chard and Beans

I did two new things tonight. One I found on my new iPad while searching around for recipes to use my abundance of greens I have gotten from the CSA. It is called chard and white bean stew. I followed the recipe pretty closely. I don’t like wine so I just used chicken stock instead of wine. I served it over rice in a bowl with garlic toast on the side. It came out amazing and the fresh vegetables in it were just amazing. I used up the last of the carrots I got in my box last week and the Swiss Chard I got in the box this week. I used some kidney beans as well as white beans because, well I didn’t have two cans of white beans in the house! Today was a fun day watching movies and making soup.

Chard and white bean stew Adapted from Smitten Kitchen!
1 pound Swiss chard, stems removed and cleaned
3 tablespoons olive oil
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
3 garlic cloves, finely chopped
1 15 ounce can white beans, drained and rinsed
1 15 ounce can kidney beans, drained and rinsed
3 cups (or more to taste) vegetable broth
1 can tomato sauce
Salt and freshly ground black pepper
3 fresh thyme sprigs
1 bay leaf
1/2 tbsp dry basil
1 pinch of red pepper flakes

Directions:
Put a medium pot of salted water on to boil. Chop the swiss chard after cleaning it and cook for 1 minute in the salted boiling water. When a minute is up, dump the swiss chard into a colander and let it drain and cool while you make the rest of the stew.

Heat the olive oil in a dutch oven on medium heat. When the oil is warm, add the carrots, onion, celery and garlic to the pan. While this is cooking down, open the cans of beans and stock and tomatoes to get them ready to go into the stew. Rinse the beans under cool water. When the onion mixture is sweated down (about 15 minutes) add the chicken stock. I let it cook for a few minutes then added the beans, tomatoes, salt, pepper, thyme, bay leaf, basil, and red pepper flakes. Bring it to a boil and let it cook for 20-25 minutes (I put the rice in the rice cooker on quick cook at this point and just cooked the stew until the timer went off on the rice cooker.) After the time has passed, give the swiss chard a squeeze to get rid of the rest of the water, and add it to the stew. Cook for about 5 minutes more and serve over the cooked rice and top with some parmesan cheese. I made some garlic toast to go with it as well. I didn’t top it with Sherry vinegar as in the original recipe but the poached egg looks like it would be good. I am going to try that tomorrow.

Her photos came out much prettier than mine but I was working on getting awesome photos of the cupcakes and I was starving so I just got one quick photo of the stew.

I am going to write up the cupcakes as a separate post because it is going to be super long and involved.

 
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Posted by on March 13, 2011 in General Food, Meals!

 

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Enchiladas!

It took me a good 2 hours to decide what I wanted to make for dinner tonight. I had decided on tacos and gone to Sequoia to pick up my roast beef sandwich at lunch time when I realized that I could totally make chicken enchiladas with green sauce! I got back to the house, ate my lunch, and then found a recipe for the enchiladas. It is a Tyler Florence recipe. I don’t use his recipes very often but this is really incredible. The salsa seems like it will be too spicy if you eat it by itself but when it is blended with the other ingredients, it works out really well. I made the rice and I modified the beans. I used Pinto beans instead of black beans… also, I used canned beans and left out the jalapeno.

Chicken Enchiladas with Roasted Tomatillo Chile Salsa
Recipe courtesy Tyler Florence

Prep Time:15 min (it took me at least an hour to get everything prepped)
Cook Time: 45 min
Level: Easy
Serves: 8

Ingredients
Roasted Tomatillo Chile Salsa:
* 1 pound tomatillos, husked
* 1 white onion, peeled, sliced, quartered or whole
* 4 garlic cloves
* 2 jalapenos
* 2 teaspoons ground cumin
* 1 teaspoon salt
* 1/2 cup chopped cilantro leaves
* 1/2 lime, juiced

Enchiladas:
* Extra-virgin olive oil
* 1/2 medium onion, diced
* 3 garlic cloves, chopped
* 1 1/2 teaspoon ground cumin
* 1/4 cup all-purpose flour
* 2 cups chicken stock, store bought
* Chopped cilantro leaves
* 1 deli roasted chicken (about 3 pounds), boned, meat shredded
* Salt
* Freshly ground black pepper
* 10 large flour tortillas
* 1/2 pound Monterey Jack cheese, shredded
* 2 cups sour cream
* Chopped tomatoes and cilantro leaves, for garnish
* Spicy Black Beans, recipe follows
* Yellow Rice, recipe follows
* Guacamole, optional

Directions
Preheat oven to 400 degrees F.

For the salsa:
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
Enchiladas:

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized – this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.

Spicy Black Beans:
* 2 cups (about 1 pound) dried black beans, picked over, soaked overnight
* 3 tablespoons extra-virgin olive oil
* 1/2 medium onion, diced
* 1 jalapeno pepper, chopped
* 2 cloves garlic, chopped
* 1 bay leaf
* Kosher salt
* freshly ground black pepper

In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.

In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.

Yellow Rice:
* 2 cups long-grain rice
* 4 cups water
* 2 cloves garlic, smashed
* 1 tablespoon turmeric
* 1 teaspoon kosher salt
* 1 bay leaf

Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

The whole dish!

Rice and Beans!

Enchilada!

The rice was kinda meh. I would make it with chicken stock instead of water. I halved the amount of rice and water the recipe called for but put the same amount of spices and stuff in and I still ended up with bland rice. The beans were a disaster if compared to the recipe. I fried up some onion and garlic and bell pepper I had. Then I added the beans but I didn’t drain them of all their liquid. It made them a little watery and I was worried that the liquid would be really salty so I added a cup of water to them. We just scooped the beans out with a slotted spoon and they ended up being pretty tasty. I had a total of 10 enchiladas by the time I finished making them. I served it with chopped tomatoes, cilantro, and sour cream. The Enchiladas actually were freakin awesome. I added a 12oz container of baby bella mushrooms diced and sauteed up with the onion and garlic for the enchilada filling. I will definitely make this again. I did it in front of the web cam, which is why I haven’t been posting much about cooking lately. I have been doing it live on the web cam for my friends instead! I am going to have to try to remember to take pics as I go along, even if I have the web cam on.

 
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Posted by on July 15, 2009 in General Food, Meals!

 

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Solstice’s Grandmother’s Pierogies!

Solstice’s lovely grandmother, Oma, took the time to type out her recipe for Pierogis for me. I fixed it to make it more readable but it is her recipe I used and it was worth the 7 hours it took me to make these. I have enough leftover to feed a small army tho. ;D

Ingredients:
Potato Filling —
* 1 c grated cheddar cheese
* salt and pepper
* 4-6 medium potatoes
* 1 tbsp finely diced onions
* 2 tbsp butter

Dough —
* 2 cups flour
* 1 tsp salt
* 1 egg
* 1 tbsp butter, melted
* 1/2 cup water

Directions

* Step #1 Make the Potato Filling.
* Step #2 Cook the onion in 2 Tbsp butter until tender.
* Step #3 Add onions and the cheese to hot cooked potatoes and mash thoroughly. (I used a ricer.)
* Step #4 Spice up to taste with salt and pepper.
* Step #5 Set aside. Let cool to about room temperature before using.
* Step #6 Make the dough.
* Step #7 Mix 2 cups flour 1 tsp salt in a deep bowl.
* Step #8 Add egg, 1 Tbsp melted butter and enough water to make medium soft dough. (start with 1/4 cup)
* Step #9 Knead on floured board until smooth.
* Step #10 Divide dough into two parts – Cover up and let this stand for at least ten minutes.
* Step #11 Roll dough thin on floured board – about 1/16th of an inch
* Step #12 Cut dough into 2-1/2 inch squares. (I cut mine with a 2in round biscuit cutter)
* Step #13 Place a spoonful of filling on each square – fold over to form triangle.
* Step #14 Press edges together with fingers – wet one half of the edges to help the dough stick.
* Step #15 Place pierogi on floured board and cover with a damp tea towel to prevent drying.
* Step #16 Drop a few pierogies at a time into large quantity of rapidly boiling salted water – do not cook too many at a time. (I did about 6-8 of them at a time in a large pot)
* Step #17 Stir carefully with wooden spoon to separate and prevent from sticking to bottom of pot.
* Step #18 Continue to cook for 3 – 4 mins — Pierogi is ready when it begins to float or is well puffed.
* Step #19 Remove with perforated spoon to colander and drain thoroughly.
* Step #21 Place in deep dish, sprinkle and toss generously with melted butter and lightly browned onions in butter. (I sauteed them for another 2-3 minutes until they got a good, light golden crust on the outside)
* Step #22 Serve with sour cream and/or sliced crisp bacon.

I love these. I made entirely too much filling and had to make the dough recipe 4 times over before I ran out of filling tho. That was my fault because I also did another filling that Bean had given to me to do. Apparently, he was using me as a guinea pig however because he told me to record what I did. Here it is.

1/2 a cantaloupe, finely diced
3 1/4 inch slices of proscuitto, finely diced then fried til crisp
7 sun-dried figs, rehydrated in honey water, finely diced
1/2 the container of crumbled bleu cheese

I just mixed all those things together and stuffed the pierogies the same way that Oma does the potato ones. With this filling plus the potato filling (1/4 of which I set aside and added half a jalapeno to) I had way too much filling and not enough dough so I ended up making the same dough 4 times. By the last time though, I was really good at it and I also was lucky enough to have Carter’s help rolling it out.

Photos here:
Prosciutto – diced and sauteeing

Cantaloupe:

Figs rehydrating:

Potatoes with jalapeno:

Dough rounds:

Dough + pierogies:

Prosciutto/Melon mixture:

Potato and cheese:

Kielbasa sausage (served with it):

Completed Prosciutto Melon:

Completed Potato Jalapeno:

Completed Potato Pierogies:

Time for the frying pan!

I am so exhausted. I hope this post came out ok. Much love to Solstice and his Oma for the recipe!! It tasted just like it did when I was a kid! 😀

 
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Posted by on February 25, 2009 in General Food

 

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Chili Suizas

I made something called Chili Suizas Bake the other day and it came out really awesome if you like green chili and enchiladas suizas. The recipe is courtesy of Rachael Ray and the Food network. I didn’t really modify it at all.

Chili Suizas Bake
Recipe courtesy Rachel Ray
Prep Time:
15 min
Cook Time:
25 min
Serves:
6 servings

Ingredients
* 3 large poblano peppers
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 2 pounds ground chicken
* 1 onion, chopped
* 1 jalapeno, seeded and finely chopped
* 4 cloves garlic, finely chopped
* 12 large or 16 medium to small tomatillos, peeled, rinsed and halved
* 1/4 cup cilantro, a handful
* 2 cups chicken stock
* 2 teaspoons honey
* Salt and pepper
* 1 lime, juiced
* 1/2 cup creme fraiche (I used sour cream)
* 3 cups lightly crushed tortilla chips –whole-grain tortilla chips, such as flax seed tortillas add
wonderful texture and flavor
* 1 cup shredded Swiss cheese, about 1/3 pound
* 1 cup shredded Monterey Jack cheese, about 1/3 pound

Directions
Heat the broiler to high. Place the poblanos under hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Place the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to cool enough to handle.

While peppers char, heat extra-virgin olive oil in a high sided skillet over medium-high heat. Add chicken and lightly brown, 3 to 4 minutes. Stir in onions, jalapeno and garlic and cook to soften onions about 5 minutes. While onions cook, place tomatillos and cilantro in the food processor and process until smooth. Pour the tomatillos into the chicken mixture and stir to combine. Stir in chicken stock and honey, season with salt and pepper and simmer chili 10 minutes.

When poblano peppers are cool enough to handle, remove seeds and chop, stir into chili. Remove chili pan from heat and stir in lime juice. Add dollops of creme fraiche on top of the chili, placing spoonfuls evenly across the pan. Cover the pan with a layer of crushed chips and top with Swiss and Monterey Jack cheeses. Place under broiler until brown and bubbly. Serve from hot skillet, spooning out chili into shallow dinner bowls. TOUCHDOWN!

Poblanos

Plated:



In the Pan:

Recreation of the Glowtinis from ESPNzone at Disneyland (also the very first time I have had a whole cocktail):



Mushroom sauce for the meatloaf we had last night:

I also made brownies on the day we had the chili suizas – with white/semisweet chocolate chips:

 
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Posted by on January 31, 2009 in General Food, Meals!, The Bakery!

 

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Cheeseburger soup

We found a recipe for a cheeseburger soup in last month’s Better Homes and Gardens Magazine. We finally had the chance to make it so I am writing up the recipe for everyone that was interested the first time I mentioned it.

All-American Cheeseburger Soup
serves 6 (main dish servings)
477 calories, 27 grams of fat
1 lb. Ground Beef (we got 93/7 ground sirloin)
1 medium onion, chopped
1 stalk of celery, chopped
2 cloves of garlic, minced
2 tbsp all purpose flour
2 14oz cans of low sodium beef broth
2 medium potatoes, scrubbed and coarsely chopped
1 14.5oz can diced tomatoes, drained (I didn’t drain mine)
1 8oz package shredded cheddar/american cheese blend (we used colby/jack mix)
1 6oz can of tomato paste
1/4 cup of ketchup
2 tbsp dijon mustard
1 cup whole milk
Toasted buns or rolls
Cheeseburger toppings, such as pickles, onions, lettuce, mustard, and/or ketchup (optional)

Instructions
In a 4- quart dutch oven, cook beef, onion, celery, and garlic over medium heat until the meat is browned and the vegetables are tender; drain off fat. (If you use the ground sirloin, you probably wont have much fat to drain off) Sprinkle flour on beef mixture;cook and stir 2 minutes. Stir in broth and potatoes. Bring to boiling, stirring occasionally. Reduce heat, simmer for 10 minutes or until the potatoes are tender.

Stir in tomatoes, cheese, tomato paste, ketchup and mustard. Cook and stir until the cheese is melted and smooth and the soup just comes to gentle boiling. Stir in milk; heat through. Serve with toasted buns and cheeseburger toppings.

Pictures will be uploaded when we finish cooking!

Ok, so we made it and it was awesome. It is not much to look at but it was really tasty. We split the recipe in half because there were not that many people eating with us tonight. We added a bit to it to make it more flavorful as well. The pickles for a garnish are a must. Raw onions were really good as well as some crumpled bacon. We put some raw cabbage in for the “lettuce” feel. We added some Worchestershire sauce and more cheese to it as well as some cayenne for spice. It was really, really good after that! 😀

Step one: Meat and onion browning


Step two: Added potatoes.

Step three: Cheese + Tomatoes

Step four: Eating!

This is an artichoke dip that my mother in law made for the super bowl tomorrow…

I made a superbowl checkerboard cake. I’ll have more pics of the checkerboard pattern on the inside tomorrow but for now…

 
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Posted by on January 31, 2009 in General Food, Meals!

 

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Po-ta-toes

So, since bfzzzzz asked me to put less recipes per post, I decided to make this one separate from the baked one. I made a simple dinner tonight but the recipe for the potatoes was good so I figured I would post it here. I made broccoli, roasted in a foil pouch with a little butter and salt and pepper. Also, a ribeye steak, mushrooms with onions and garlic, baked mashed potatoes, and garlic butter crescent rolls.
Most of these things are simple. I have posted my mushroom recipe before so I wont bother writing all that out and the steak just had some olive oil and salt and pepper on it when I cooked it. The crescent rolls were courtesy of the Pillsbury Dough Boy.

The real star here was supposed to be the potatoes. Giada DiLaurentiis made this on the food network Thanksgiving special I was watching yesterday and they looked yummy. Mine came out delicious but they needed more of something. Something spicy or salty – maybe crumbled bacon. It is a good base recipe for mashed potatoes tho!

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

Recipe courtesy: Giada De Laurentiis
Show: Everyday Italian Episode: Just for Two

Ingredients

* 1 tablespoon butter
* 4 pounds russet potatoes, peeled, cut into 1-inch pieces
* 1 cup whole milk
* 1/2 cup (1 stick) butter, melted
* 1 1/2 cups grated mozzarella
* 1 cup freshly grated Parmesan
* Salt and freshly ground black pepper
* 2 tablespoons plain dry bread crumbs

Directions

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.

Bake, uncovered, until the topping is golden brown, about 20 minutes.

This was a simple recipe and it makes a BUNCH of potatoes! Enjoy!!

 
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Posted by on November 22, 2008 in General Food, Meals!

 

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Lots of Food!

So, I have been home for a long time. This whole month actually. I didn’t take pictures of everything I made but anything new, I got pics of. I had a bunch of bell peppers in my garden this year so I decided to pick them and make some stuffed bell peppers. I chose to make cheese scalloped potatoes along with it. They were really really good. I followed both recipes pretty much exactly. They were both recipes from Emeril Lagasse.

Mr. John’s Meat-Stuffed Bell Peppers

* 6 green bell peppers, tops cut away and seeds removed
* 2 tablespoons vegetable oil
* 1 cup finely chopped yellow onions
* 1/2 cup finely chopped green bell peppers
* 1/2 pound ground beef
* 1/2 pound ground pork
* 1 tablespoon minced garlic
* 1/4 cup finely chopped fresh parsley leaves
* 3/4 teaspoon salt
* 1/2 teaspoon ground black pepper
* Pinch red pepper flakes
* 2 cups cooked long or medium-grain white rice
* 8 ounces tomato sauce
* Water

Directions:

Preheat the oven to 350 degrees F.

In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.

In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.

Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.

Remove from the oven and let rest for 10 minutes before serving.

Cheese Scalloped Potatoes

  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/4 cups milk
  • 1 cup grated Cheddar cheese
  • Salt and pepper
  • 3 potatoes, peeled and thinly sliced, not rinsed

Directions:

Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.


Next, I made some carrot cupcakes from scratch along with cream cheese frosting. I didn’t really like the way they came out but I took pictures of them anyways so I will post the recipe here as well. For me, the cupcakes were too oily. Maybe it had something to do with the fact that I changed the recipe into cupcakes… I am not sure. The frosting was mighty good tho!

Carrot Cake

Recipe courtesy Alton Brown, 2005

Show: Good Eats Episode: Carrots: A Taproot Orange

  • Unsalted butter, for the pan
  • 12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
  • 12 ounces grated carrots, medium grate, approximately 6 medium
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon salt
  • 10 ounces sugar, approximately 1 1/3 cups
  • 2 ounces dark brown sugar, approximately 1/4 cup firmly packed
  • 3 large eggs
  • 6 ounces plain yogurt
  • 6 ounces vegetable oil
  • Cream Cheese Frosting, recipe follows

Directions

Preheat oven to 350 degrees F.

Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting:

8 ounces cream cheese

2 ounces unsalted butter, room temperature

1 teaspoon vanilla extract

9 ounces powdered sugar, sifted, approximately 2 cups

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Yield: approximately 2 cups

Today I made Alton Brown’s 40 Cloves and a Chicken Recipe. Carter helped me smash the garlic cloves to take off the paper on the outside. I butchered a whole chicken, (thanks to Bean for the video for that!) and roasted it for a good hour and 15 minutes with the garlic and thyme according to the recipe. Then Ashlee and I took the chicken apart for the pot pie casserole.

40 Cloves and a Chicken

Recipe courtesy Alton Brown

Show: Good Eats Episode: In The Bulb of the Night (Garlic)

  • 1 whole chicken (broiler/fryer) cut into 8 pieces
  • 1/2 cup plus 2 tablespoons olive oil
  • 10 sprigs fresh thyme
  • 40 peeled cloves garlic
  • Salt and pepper

Directions:

Preheat oven to 350 degrees F.

Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.

Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.

Curry Chicken Pot Pie Casserole

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Casserole Over

  • 4 cups frozen vegetable mix, peas, carrots
  • 1 to 2 tablespoons canola oil
  • 3 tablespoons butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 1/2 cups low sodium chicken broth
  • 1/2 cup milk
  • 3 tablespoons flour
  • 1 teaspoon curry powder
  • 2 tablespoons dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 2 cups cubed cooked chicken
  • 1 package puff pastry

Directions:

Preheat oven to 400 degrees F.

Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.

In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

This is the leftover garlic from the roasting. I am not sure what I am going to do with it yet but Bean gave me some good ideas!

This is all that is left of the casserole. Everyone seemed to like it alot! I am very happy about that for sure. I also made some chocolate chip oatmeal raisin cookies from a recipe out of my Better Homes and Gardens Biggest Book of Cookies.

Favorite Oatmeal Cookies

  • 1 cup rolled oats
  • 1/3 cup butter, softened
  • 1/3 cup shortening
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 tsp baking soda
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup all purpose flour
  • 1 cup rolled oats
  • 1 cup coarsely chopped walnuts (optional)
  • 1 cup chocolate covered raisins

For oat flour, place 1/2 cup of the rolled oats into a blender or 1 whole cup into a food processor. Cover and blend or process til the oats turn into a powder. Transfer to a small bowl.

In a large mixing bowl, beat butter and shortening with an electric mixer on medium high for 30 seconds. Add granulated sugar, brown sugar and baking soda. Beat until combined, scraping the sides of the bowl occasionally. Beat in the eggs and vanilla until combined. Beat in the oat flour and AP flour. Stir in the remaining cup of rolled oats and the walnuts and raisins with a wooden spoon.

Drop the dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes or until the edges are lightly browned. Transfer to a wire rack to cool. Makes about 36 cookies.


Bean brought up a good point. If the cookies are warm when you put them in the oven, they will spread. I have had this problem with doughs before at other times. I think if the dough is refrigerated for a couple of hours at least before you bake them off, they will not spread so much. I noted it in my cookbook so I wanted to note it here as well. With the chicken pie, I used Pillsbury Grands flaky biscuits on the top instead of puff pastry. They were yummy. I didn’t use the curry in the recipe either… instead, I added some of the roasted garlic cloves to the celery and onion mixture before I put in the milk mixture.
We are going apple picking tomorrow so I will probably be making some fun things with apples next week! 😀

 
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Posted by on September 28, 2008 in General Food, Meals!, The Bakery!

 

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