A Chaotic Cook

Peanut Butter Crispie Bars

2012-02-25T19:07:00.003-05:00

I love peanut butter as you probably already know. So when I came across a recipe for Peanut Butter energy bars in a TASTE OF HOME magazine article I thought I would play around with it and see what I thought. The results (after I tinkered with the original recipe...I really CAN'T help it!) are super delicious treats. Similar to a granola bar. The addition of the wheat germ makes them a touch healthier too...which is always a bonus. Look for Golden Syrup (Lyle's in the most common worldwide) it is a wonderful syrup made from cane sugar (or sugar beets depending). Most stores will have it, but if yours doesn't Amazon.com does.

Peanut Butter Crispie Bars

3 cups rice crispie cereal
2 cups old fashioned oats
1/4 cup toasted wheat germ (the jarred wheat germ is already toasted!)

1 cup crunchy peanut butter
1 cup golden syrup (or you can use 1/2 cup honey and 1/2 cup corn syrup)
1/2 cup brown sugar
1 tea vanilla extract

Combine dry ingredients in a large bowl. In a saucepan melt together the remaining ingredients...you want them warm and pourable. Grease a 13x9 pan very well. Pour peanut butter mixture over the dry ingredients and stir very very well. press into the greased pan and let then cool and firm up. Then cut iton bars and serve!

*** these would be great with dried cherries or cranberries, chocolate or peanut butter chips, or whatever add ins you would like!

The Cellar Restaurant

2012-02-22T21:53:00.000-05:00

The Cellar Restaurant

In 2003 Bob and Sandy Layman were able to realize a dream when they purchased The Cellar Restaurant in Owego NY. This family owned, family run business has become a must-see foodie destination in the Southern Tier of New York and beyond.
Sandy runs the business end of things and also runs the front of the house. Her eye for design and decor and her passion for recycling and salvage has created a rich atmosphere with unique pieces that have a history of their own and it all adds to the experience that is The Cellar. With 30 years in the food industry Bob contributes his tremendous skills as chef. He has extensive knowledge and skill with seasonal and local food and his menu reflects his complex and delicious flavor profiles. The Laymans, along with their three sons have created a unique dining experience and a definite hot spot.
What makes this restaurant so unique is that they subscribe to the 'slow food movement'. They are a true 'cook from scratch' establishment. The Cellar features a local, seasonal, fresh menu and a slow paced dining experience. It is, in a word, fabulous. The local herbs, meats, and produce are served along with local craft beers and regional wines. They fully and wholeheartedly believe in CLEAN food. Nothing here is ever processed or pre-made.
Being one of my very favorite places to eat, I have tried many many dishes from the impressive menu and have never once been disappointed. The menu features a Tapas(small plate) selection, as well as a varied selection of entrees and desserts. The Cellar also features a staggering Brunch menu on Sundays as well as a Sunday dinner special. Bob recognizes and caters to special needs such as gluten free and lactose free diets, as well as several vegetarian offerings.
The relaxed atmosphere is heavenly- just please know, if you are in a rush don't come here. Everything here is prepared to order and paced for maximum enjoyment. To sit and enjoy the fantastic house salad or appetizer slowly, savoring the food, the atmosphere, and the company you are with. Then work your way ever so slowly through a delectable entree of perhaps Duck Breast, Veal Oscar, Beef Wellington, Seafood Czarina, or Stuffed Chicken Breast...really no matter what you choose you will be incredibly happy and oh so satisfied! When your dessert comes...nibble it...make it last. Sip your coffee, cappuccino, or desert wine and let the relaxing experience wash over and through you.
Please please stop in and visit Bob, Sandy and the whole Layman family at The Cellar Restaurant. You will not be disappointed!

The Cellar Hours are:
Tues- Sat 5:30pm - 9 pm
Sunday Brunch 10am-2pm
Sunday Lunch&Dinner 2pm-7pm
Lounge(w/tapas) tues-sat 5:30 - 9

The Cellar Restaurant
196 Front Street
Owego NY
607 687 2016

Read about the Layman's rise from the tragic and devastating 2011 Flood..and how they helped others at the same time: Click Here

The Slow Food Movement

2012-02-20T18:00:00.000-05:00

Slow Food

What is slow food? Well if you don't know don't feel bad I didn't either. I mean I knew of the concept but did not know it had a name let alone a whole 'movement'. When my daughter, Sarah, came back from studying abroad in Italy however, I learned all about it. Sarah was able to take some classes in Italian life and food, and slow food is more than a movement there...its part of the lifestyle. Living there immersed in that way of life reinforced what she was learning in her classes. She came home and shared this way of eating with us...check out the post I wrote about our Italian Feast.

The Slow Food Movement officially began in Italy in the 80's and has since spread worldwide. Slowfoodusa.org says “Slow Food is an idea, a way of living and a way of eating. It is part of a global, grassroots movement with thousands of members in over 150 countries, which links the pleasure of food with a commitment to community and the environment.”

The Slow Food Movement arose from a need to protect local food traditions and people's interest in the food they are eating – where it comes from, how it tastes, and how it effects our bodies and our environment. It is a counter to the continuing rise of fast food and fast lifestyle.

The Slow Food tenets are for Good-Clean-Fair food. Good food: food that is fresh, flavorful, and seasonal. Clean Food: Food that does not harm our bodies or our environment. Fair Food: Food that is available and priced fairly for all consumers and fair pay for small producers and for laborers.

“A new idea of ‘local economies' based on food, agriculture, tradition and culture underlies the Slow Food philosophy as we believe the micro-economies of local communities have the potential to work in a way that is financially rewarding and respectful of surrounding ecosystems, human health and cultures. “ ~ Slowfood.com

As I said, Sarah discovered the Slow Food lifestyle in Italy, where a typical dinner lasted several hours. People ate slowly, they chewed slowly, they savored the food they were eating and the company they were with. Courses in restaurants are served in such a way as to allow more than enough time for people to eat slowly and with awareness. People slow down and enjoy the quality of the food they are consuming, it is not in any way 'fast food'. Sarah loved this discovery. It has had an impact on her life and the way she enjoys her meals, especially celebratory meals. When we go out she always reminds us to slow down and savor our food and enjoy the experience. She has noticed the difference in American restaurants, how they hurry you through your courses, bring you your check quickly and tend to make you feel uncomfortable if you linger over your coffee at the end of your meal.

In our rural area we are lucky to have a local restaurant that follows the Slow Food Movement, freshly made, local, seasonal foods in a slow paced, relaxed atmosphere. I will be reviewing this restaurant in an upcoming post. It is one of my very favorite places to go to enjoy food, friends, and family. Watch for my review of ' The Cellar Restaurant'.

Chocolate Peanut Butter Bread Pudding

2012-02-19T20:20:00.002-05:00

I have a fondness for bread pudding (see my Bread And Butter Pudding recipe)...and tonight I wanted something warm and comforting. I wanted something not too sweet, but was in the mood for chocolate. I wandered around my kitchen aimlessly...what should I make. Not cookies....not cake...no, not pie. Brownies? Nope. As I opened cupboards looking for inspiration I spied the jar of peanut butter. Boy, did that sound good...I adore peanut butter! So now I had peanut butter and dark chocolate chips out on the counter...now what......???? On top of my fridge is my bread box which was literally bursting with bread. Now I had it! Bread pudding!! Yes! And if I threw chips and peanut butter in it, well how could that ever be wrong??

Chocolate Peanut Butter Bread Pudding

15 slices of stale bread
1 cup dark chocolate chips
1 cup peanut butter
6 eggs
1/2 cup heavy cream
2 1/2 cups milk
3 tbl brown sugar
3 tbl rum
raw (turbinado) sugar for sprinkling

10x10 baking dish sprayed with cooking spray or greased with butter
oven at 325

Spread 1/2 the stale bread with the peanut butter. Tear up the PB covered bread and the plain bread into bite sized pieces. toss together with the chocolate chips in the baking dish. Whisk eggs, cream, brown sugar, milk and rum very well. Pour over the bread. Let soak at least 20 minutes. Pressing bread down into mixture after about 10 minutes or so. Sprinkle the top with a generous bit of the Raw sugar. Slide it into the oven for 30-40 minutes. Turn broiler on for 1-3 minutes to brown the top a little. Let rest about 10 minutes before eating. Serve warm right from the pan, or drizzle some milk or cream over all. Delicious comfort food with a twist!

Peachy French Toast Breakfast Casserole

2012-02-18T14:41:00.002-05:00

So I was meandering about the local market, too small to be a grocery store really but they have the best meat in town, when I saw they had peaches on sale. We usually have a very small window for really good peaches in upstate NY and I was skeptical. I picked up a few and they felt nice and ripe, they smelled...well they smelled peachy! I thought to myself that even if they were not terrific if I cooked them up in some recipe they would do nicely. So I grabbed a bagful and continued my wandering trying to decide what on earth to do with them.
Since I am planning another birthday brunch ( for my youngest son this time) next weekend, I have had breakfast recipes on my mind. I ALWAYS make a few new recipes to test on the family at large. I saw a jug of Orange/Mango juice and grabbed that, I also grabbed some 7 grain Italian bread and eggs.
I also picked up a nice smoked ham.....oh, but that is another post. :-)

So here is the recipe I made this morning...let me know what you think!

Peachy French Toast Breakfast Casserole

4 tbl butter - divided
4 fresh peaches peeled and sliced
2 tbl brown sugar
3/4 cup orange/mango juice (plain OJ is fine as well) - divided
10 slice 7 grain Italian bread
5 eggs
1/4 cup milk
1/2 tea cardamom
1/2 tea cinnamon

Grease a baking dish (I used a 12x8) and preheat the oven to 350
In a skillet melt 2 tbl butter. When it is melted add the peach slices. Saute for several minutes. Then add the brown sugar and 1/4 cup of the juice. stir often and cook several minutes until the juice has reduced and become thicker and syrupy. Now add another 1/4 cup of the juice stir well and remove from heat. Set aside. Heat another skillet or griddle and toss in 1 tbl of the butter to melt. In a large bowl beat together the eggs, milk , spices and the last 1/4 cup of the juice. Dip bread into the egg mixture very well. Cooking the french toast in the hot skillet until JUST browned on each side. Cut the French toast into bite sized pieces and toss into the prepared pan. Now toss the peaches with all of the syrup in the pan in with the French toast. Combine well so the syrup and peaches are evenly distributed. Dot with remaining 1 tbl butter.
Bake about 10 minutes. Serve hot. My family was divided about how best to eat this...My daughter and one son liked it straight from the pan with no additions, one son liked Cool Whip on it, my husband had his in a bowl with a little drizzle of heavy cream....I think all of these had merit. I myself have a strange addiction to heavy cream so that was my personal choice LOL!

OH...and I am reading up on how to get the most out of my new camera...do these photos look better?

Traditional Pesto

2012-02-16T21:58:00.001-05:00

Okay...I admit I am a bit..uummmm shall we say chaotic at times, but I just realized that I mentioned in my Chicken and Pesto Lasagna recipe how easy making pesto is. Well, I guess it would have been nice of me to actually give you a pesto recipe huh? Sorry!
Anyway it really is easy! This is a traditional or Genoese Pesto. Its basically basil, garlic, cheese and olive oil...that is it. This recipe is, of course, wonderful on pasta but why stop there? It is also excellent over grilled meats, fish and veggies too.

Pesto

1/2 pound of fresh basil leaves washed
2-3 garlic cloves peeled
1 tbl toasted pine nuts
1 tea salt
4 oz grated parmigiano cheese
1/2 cup extra virgin olive oil

Dry basil leaves completly before you begin!
Put all ingredients into a food processor or blender except for the olive oil. Blend into a paste. Scrape the sides of the bowl...then slowly drizzle in olive oile while you are blending until combined and of the consistancy you prefer. you may need more or less olive oil. Taste your pesto and see if you need/want the extra garlic clove or not, if you do simply add it and blend again.

that is it...no really it is. simple right? sorry about no pictures. I just realized I had not given you the recipe and I wanted to hurry up and do so. I will post a picture when I make pesto next time...promise!

Why Food?

2012-02-15T18:31:00.000-05:00

People wonder about me sometimes. Okay.... they wonder about me often. Why am I so obsessed with all things food related?
The pleasure I find in food is not limited to simply eating it. It's not even limited to the way it looks or it's tempting aroma. To me it is also about sensations, experiences, and memories that are associated with food.
Food has always been a major part of my life's experiences. It is a form of expression, a way to be creative, a way to show love. Everything that has to do with food evokes an emotional response in me.
With so many cultures, traditions, histories, and even climates; food can also be quite an adventure and a definite learning experience. I love the fact that no matter how much you know about food, you will never ever know it all.
To me food is a passion, a compulsion. I will devour a cookbook with the same intensity and excitement as most people read a great novel. I find a trip to the grocery store, not a chore, but a journey of discovery. Photos, articles and tv shows about food are my weakness. New and unique kitchen gadgets make me grin like a fool. I can't help it really. Don't even get me started on how I feel about recipes!
I know I am obsessive about the topic, but since it brings me so much pleasure and doesn't hurt anyone, I am okay with that. I can safely embrace this particular obsession wholeheartedly and without shame!

Chicken Pesto Lasagna

2012-02-12T19:11:00.001-05:00

I had a dream.....literally! I woke up one morning with the beginnings of this recipe banging around in my head. I had been cooking in my dream and I was layering ingredients like a lasagna but it was not a traditional one since there was no tomato sauce. All morning I kept thinking about what I had dreamed and I decided to get in the kitchen and figure it out!
So this is what I came up with and it was a rousing success.....the guys in my house went wild over it! I served it with a spinach salad and we decided it was definitely a keeper.

Chicken Pesto Lasagna

2 boneless skinless chicken breasts cut in thin strips
1 pkg lasagna noodles (I like refrigerated flat sheets but regular lasagna noodles are fine)
3 tbl italian dressing
2 cups fresh baby spinach
1 small jar of pesto (or make your own its easy)
2 cups shredded mozzarella
1 1/2 cups ricotta cheese
1 egg
1 1/2 -2 cups milk
3 tbl butter
1/4 cup flour
1/4 cup parm cheese

I used a 10x10 pan which I spray with cooking spray. Preheat the oven to 350.
If you are using dry lasagna noodles cook according to package directions EXCEPT cook for 1/2 the time indicated on the box. You want the noodles to be just beginning to soften - bendable but not fully cooked. If you are using the sheet lasagna noodles, just open the package and go!
In a pan saute the Chicken in the Italian dressing until no longer pink. Set aside.
Make a white sauce:
In a sauce pan melt the butter over med low heat. When the better is melted add the flour and combine...then whisk in the 1 cup milk. Continue cooking until thickened add additional milk if the mixture gets very thick. You want the mixture to be smooth and pourable but thickened. Add the Parm cheese and stir to combine. Set aside.
Mix the ricotta cheese and the eggs, set aside.
Begin layering :
Layer the noodles to cover the bottom of the pan (you will need 3 layers of noodles) .
then spread on 1/3 of the pesto, 1/3 ricotta mixture, 1/2 the chicken, 1/2 the white sauce, 1/3 of the mozzarella, 1/2 the baby spinach. Repeat (hint: lay the noodles in the opposite direction for each layer to make your lasagna stay together better)
End with Noodles, then pesto, then ricotta, then top with mozzarella.
Bake covered with foil 30 minutes, then uncovered about 15- 20 minutes until golden and bubbly.

Pam Anderson's Orange Pudding Cakes

2012-02-11T20:27:00.000-05:00

These easy, tasty and impressive little dessert cakes are so light and delicious your guests will want to hug you! I found this recipe in the cookbook, Perfect Recipes for Having People Over. The cookbook is written by Pam Anderson a columnist for USA TODAY, and cookbook author, and editor at Fine Cooking.
When you flip these little gems out of the cups you will be amazed how you suddenly have a little cake with a creamy pudding on top!

Orange Pudding Cakes

2 tablespoons very soft butter

3/4 cup sugar, divided

1 1/2 teaspoons finely grated orange zest

1/4 cup juice from a large orange

4 eggs, separated

1/4 cup instant flour (Wondra)

4 tablespoons fresh lemon juice, divided

1 cup milk

6 tablespoons orange marmalade

2 tablespoons orange-flavored liqueur

Spray eight 6-ounce ovenproof custard cups (such as Pyrex) with vegetable cooking spray. Set them in two 9-inch round or square baking pans. Bring 1 1/2 quarts of water to boil in a tea kettle. Heat oven to 325 degrees.
Whisk butter, 1/2 cup sugar and zest until smooth. Whisk in egg yolks, then flour, until smooth. Next whisk in 1/4 cup orange juice and 2 Tbs. lemon juice, then the milk, to form a thin batter.
In a separate bowl, beat egg whites with a hand mixer until foamy. Gradually add remaining 1/4 cup sugar, until the whites are stiff enough to hold a peak. Gently fold the whites into the batter until just smooth.
Pour batter into each custard cup. Place pans on oven rack, then carefully pour hot water into each pan, being sure to avoid getting any water on the cakes. Bake until tops are golden brown and spring back to the touch, about 25 to 35 minutes. Remove pans from oven; let custard cups stand in the water until just warm. Place a dessert plate over each custard cup; invert cake onto plate. Mix marmalade, liqueur and remaining 2 Tbs. lemon juice. Spoon sauce over cakes.

Buttery Chocolate Chip Cookies

2012-02-11T13:17:00.000-05:00

Chocolate chip cookies are the quintessential cookie...everyone has a favorite version of this cookie. I came up with this version by combining several recipes that I liked and then adding a touch of Biscoff Spread to the dough just for kicks.

*By the way, Biscoff Spread is a European mainstay that they use like peanutbutter...although they are not even CLOSE to the same thing. Biscoff has not nuts at all!! This spread is actually made out of those little Biscoff cookies ( you know the ones you get on the airplane?) I have no idea who thought of taking a cookie and making it into a spread....but woohoo great idea! *

So why did I make these today? My husband gave me the "big puppy dog" eyes and sweetly mentioned that Giada was making cookies on the Food Network...and BOY DID THEY LOOK GOOD.
Hmmmmmmmmmmmm, a hint perhaps? So I made these and the happy nom-nom sounds emitting from the males in the house let me know that I better run in and blog the recipe before I forgot what I did!

Buttery Chocolate Chip Cookies

1 1/2 cups flour
1/2 tea baking soda
1/2 tea salt
10 tbl butter at room temp
3/4 cup brown sugar packed
1 tea vanilla
1 large egg at room temp
3 tbl Biscoff Spread (if you don't have any you can use peanutbutter or leave it out)
1 cup dark chocolate chips

Oven at 350
In a large bowl combine flour, baking soda, and salt together and set aside.
Beat brown sugar, butter, Biscoff, and vanilla in your mixer. DO not over mix , just combine. Then beat in egg...again do not over beat.
With a spatula combine the wet and dry ingredients until combined well. Stir in the chocolate.

Drop by teaspoonfuls onto a parchment paper lined cookie sheet. These do spread so make sure they are 2" apart at least.
Bake 10 minutes or until golden and puffy.
Cool on rack, pour a huge glass of ice cold milk and enjoy!

Compound Butters

2012-02-08T22:51:00.000-05:00

Have you ever used compound butter? What is a compound butter you ask? Well a compound butter is simply butter combined with flavorful ingredients like herbs, wines, purees, vegetables, and the like.
These butters are a quick easy way to add flavoring to sauces. They are also perfect for adding a punch of flavor to grilled meats and fish, cooked veggies, or as a finish for hot soups.
Usually softened compound butters are rolled into a cylinder (in cling wrap or foil) and chilled until firm, then slices are placed on the hot food just before serving. Or if prefered it can be whipped and served on the side.
One nice thing about these butters is that fresh chopped herbs will be protected from air in the butter thus retaining their flavor and vivid color. Delicate ingredients combine into hot ingredients better when they are combined with butter this way as well.

You can use many many different flavor combinations in your compound butter...here are a few ideas to get you started! Just combine the ingredients together well.

Garlic Butter
1 stick of butter at room temp
1/4 tea salt
1/4 tea pepper
3 cloves of garlic crushed than minced finely
1 tbl fresh parsley finely chopped

Maitre d'butter
1 stick butter room temp
1/4 cup finely chopped parsely
1 tea fresh lemon juice
1/8 tea salt
1/8 tea pepper

Tarragon Butter
1 stick butter room temp
4 oz of fresh tarragon leaves (blanched in salted water for 1 minute then ground in food processor)

Anchovy Butter
1 stick butter room temp
12-24 anchovy fillets soaked in cold water 5 minutes and dried and pureed
splash of lemon juice (optional)

Other ideas to add:
basil, chives, chervil, worcestershire sauce, lime, sage, paprika, roasted red pepper, mustard, reduced stock or wine. Spices like cardamom, cumin, nutmeg, turmeric are also good.

Broiled Grapefruit

2012-02-04T22:27:00.000-05:00

When I first heard about broiling a grapefruit I was like.....ummmmmmm really? But me being me I had to try it.
Let me tell you that it is such a nice treat, I truly enjoy it. The juices of the grapefruit combine with the raw (turbinado) sugar to make a carmelized top. When you scoop out the warm grapfruit segments they are tart/sweet and so delicious. Why not have that summery citrus taste of grapefruit -packed with vitamins during winters cold season- and make it all warm and comforting?

Broiled Grapefruit

1 large grapefruit (red or white whichever you prefer)
Raw (turbinado) sugar - you can use brown sugar, aguave nector or honey as well.

preheat the broiler.
Slice the grapefruit in half crosswise.

Using a pairing knife, cut all the way around the grapefruit -between the fruit and the rind, then loosen the segments. This is important to allow the sweetness get into the fruit AND because it makes it easier to eat the hot fruit. Be careful not to poke all the way through the bottom rind, you want to keep the juices. . Sprinkle with turbinado sugar ( or sweetner of your choice...I often use a combination of sweetners -drizzle honey then raw sugar for example)

Broil very close to the heat until the grapefruit is hot and carmelized.

Enjoy!

Feel free to play with this recipe (if you can even call it that) by adding spices (cinnamon?) or favored sugar (vanilla?)

Chicken Cordon Bleu Casserole

2012-02-02T22:26:00.001-05:00

Probably one of the top 5 special occasion dinner my family requests is Chicken Cordon Bleu. It is a wonderful dinner that we all love but it is quite time consuming to make the traditional way. It is definitely NOT a quick end of the working day kind of meal.
So, I came up with this spin on that favorite dish that IS a quick easy weeknight dinner. It has all the same great flavors, just in a new and more family friendly form.
The simple fact that I added a Bearnaise sauce to this casserole lifted the meal from a lowly casserole status to a requested Birthday meal! Everyone in our family are serious Bearnaise addicts. On veggies, on steak, on chicken...we really don't care.
I hope you enjoy this twist on a classic.

Chicken Cordon Bleu Casserole

3 whole boneless skinless chicken breasts
2 cups ham (cubed, shredded, leftover...whatever you have)
2 cups swiss cheese ( cut into cubes or pieces not shredded)
1 1/2 cups italian style bread crumbs
4 eggs beaten with 1/4 cup milk
1 packet of Bearnaise sauce - prepared following the pkg instructions (or make your own(recipe below) but this is supposed to be the quick and simple version..Bearnaise packets are in the gravy aisle and most call for butter and milk!)
oil for frying

preheat oven to 350. Spray a 13x9 or similar baking dish with cooking spray.
Cut the chicken breast into bite sized pieces. Heat the oil about 1/2 inch deep in a skillet.
Dip the chicken pieces into the egg mixture, then roll in bread crumbs. Brown the pieces in the hot oil. The chicken needs to be browned on all sides but does not need to be cooked through as it will finish cooking when it is baked. Fry all of the chicken in this way (careful to work in batches so you don't overcrowd the pan as this prevents nice browning) As the chicken is done, drain for a minute on paper towels then put in the baking dish. Add the chunks of ham and swiss cheese. Toss together so ham and cheese and chicken are evenly spread throughout the pan.
Pour 1/2 the prepared Bearnaise sauce evenly over all. Bake for 30 to 45 minutes until chicken is done, and everything is all hot and melty.
Remove from the oven and pour the other 1/2 of the sauce over all and serve.

Homemade Bearnaise

1/4 cup chopped fresh tarragon leaves

2 shallots, minced

1/4 cup white vinegar

1/4 cup dry white wine

3 egg yolks

1 stick butter, melted

Salt and pepper

In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

In a blender blend yolks and the reduced mixture together. With the blender running, add 1/3 of the melted butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper.

Cheesy Artichoke dip in a Bread bowl

2012-01-29T14:53:00.000-05:00

This is my go-to party recipe. The times I don't make it...well I get a lot of flack from the peanut gallery. So, I try to make this for most family gatherings, parties and any time I have a large group of hungry people! I don't mind because it is so easy to make and it is a recipe that is easy to remember.
There are about a million variations to artichoke dip...this is mine and I hope you enjoy it!

Cheesy Artichoke Dip

1 unsliced loaf of your favorite bread (I use an Italian style, or a pumpernickel)
1 cup mayo
1 cup sharp cheddar cheese -shredded
1 cup mozzerella - shedded
1/4 cup parmesian
1 cup of jarred marinated articoke hearts - chopped
1 tea garlic powder

Cut the bread into a bowl...hollow out but save all ot the bread you remove to use as dippers later.
Place bread bowl on a cookie sheet.
In a bowl combine all other ingredients and mix very well. Stuff the mixture into the bread bowl. Bake at 375 until hot and bubbly and golden brown.

Serve with the left over bread bits, crackers, bread sticks etc...

Shrimp Toast Appetizers

2012-01-27T19:48:00.001-05:00

WARNING: these are so addictive you may hate me for giving you this recipe.

Of course you may love me for it too. It is one of my favorites. My Aunt Louise (my Godmother) loved to entertain and she gave me this recipe. One of the great things about it is that you can prepare it ahead of time and freeze it so you can enjoy these whenever the mood strikes or whenever you have unexpected company. I always make these with a can of baby shrimp but canned crab is super yummy as well. This recipe would be a fantastic snack for your Super Bowl Party or a Movie Night. I HIGHLY suggest you double or even triple this recipe. I kid you not, these will disappear....fast.

Shrimp Toast
8 English muffins (preferably Thomases) split
1 can baby shrimp drained (or crab meat)
1 jar Old English cheese spread (5oz)
1 tbl mayo
1/2 tea garlic powder (or to taste)
1 stick butter softened

Combine all of the ingredients and spread evenly over the english muffins. (-at this point you can stack these and freeze in a ziploc for use at a later date-) cut the muffins into quarters and bake on a cookie sheet in a 350 oven until golden brown and slightly crunchy. The baking time will vary depending on the brand and thickness of the muffin you use. Watch it...you may need to remove the thinner piece earlier than the thick. These are terrific piping hot...and at room temp!

Excuse me...I need to go make these...now!

Currant Cards from the 'Country Gentleman' circa 1902

2012-01-25T22:20:00.001-05:00

I found this recipe in a cookbook called 'OldTime Farmhouse Cooking' but it originally appeared in the October issue of 'Country Gentleman' in 1902. I found this recipe interesting as it is said to be " tried and true for the boys for everyday service".
I have yet to try these soft cookies but they are on my to-do list (which I might add never gets smaller when it comes to baking and cooking!) I plan on trying them this weekend and will report back to you all with the results and pictures.
This simple recipe calls for currants..but I would say you could substitute raisins, dried cranberries or the like.

Currant Cards

1/2 cup butter
1/2 cup sugar
1/2 cup molasses
1 egg
2 tbl sour cream
2 tsp ginger
1 tea baking soda dissolved in 1 tbl hot water
1/2 cup currants
2 1/2 - 3 cups flour

Cream butter and sugar until fluffy. Add molasses, egg, sour cream, ginger, soda water...blend well. Beat in 2 1/2 cups of flour chill dough until firm. Add up to 1/2 cup of flour so the you can roll out the dough. Roll out to 1 inch thickness and cut into rectangles (cards) . Bake on parchment paper in a 350 oven for about 10 minutes.

UPDATE: so I made these...they are ok...I personally think they are not spiced enough and not at all sweet. I don't mind the fact they are not sweet but the combination of not enough sweet or spice was rather bland. I made a glaze for them (water, 10x sugar, and some cardamom) and that helped. Next time I will add more spices...roasted cinnamon, all spice, cloves, cardamom...my boys like them though so not a total waste....definately a recipe to keep and play with.

Italian Style Mac and Cheese

2012-01-23T19:22:00.001-05:00

Winter has arrived...well it has arrived in theory. This year winter in my hometown seems a bit lacking in all of those things we think of when we think of winter- mainly snow, ice and freezing temperatures. I am craving heavy winter comfort food. You know what I mean, the stews, the soups, the chili, the heavy rich hearty foods designed to stick to your ribs and keep you warm and comforted. However, the view from my kitchen window looks more like September than January. Now having said that I suppose there is no real reason not to pull out our favorite comfort food recipes and enjoy all that rich heavy food you just don't care to even contemplate in the warmer months of the year. Since I can't layer clothing and play in the snow, I've decided to wrap myself in layers of cheese.

So I decided to give an Italian spin on the ever popular baked macaroni and cheese. Why Italian? Well, lets face the fact the you can't turn around twice in my area without coming face to face with an Italian restaurant or some wonderful Italian neighbor who can sure cook up an amazing feast without batting an eye! So I came up with this Italian spin, but feel free to improvise and make it your own. I will recommend that you use a short pasta like elbows, shells, rotini, penne or the like because they are sturdier and will help hold up to the cheesy sauce and the baking. Also feel free to substitute the meat with what you like or what you have on hand. I am using cubed pancetta but you could just as easily use salami, pepperoni, or prosciutto.

Italian Macaroni and Cheese
1 pound short cut pasta of your choice (I like shells)
1 cup diced pancetta
½ cup chopped oil packed sun-dried tomatoes
2 cloves garlic minced
½ cup roasted red peppers peppers, diced
1 medium yellow onion, diced
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
½ cup heavy cream
1 cup shredded fontina cheese
1 cup shredded sharp provolone cheese
½ cup pecorino romano cheese grated (separated)
¼ cup shredded fresh basil
Salt and black pepper, to taste
Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.
Meanwhile, in a large saucepan over medium-high, saute the pancetta until crisped and browned, about 5 minutes. Add the sun-dried tomatoes, red peppers and onion. Continue to cook until the onion is very tender, about 5 to 6 minutes. Then add garlic and cook several minutes more until fragrant. Be very careful not to burn the garlic as it will become bitter. Add the butter and stir until melted. Add the flour and stir to coat well.
Pour in the milk. Bring the mixture to a boil, add the cream,and return to boil continuing to stir. Cook until thickened. Turn off the heat and stir in the fontina, provolone,and ½ of the pecorino romano. Stir well until all of the cheese has melted. Stir in the basil and the cooked pasta. Season with salt and black pepper. Pour into a baking dish that has been sprayed with cooking spray (or buttered if you prefer). Sprinkle with remaining pecorino romano and bake uncovered until cheese on top is melted and slightly golden. Serve hot and bubbly from the oven with a tossed salad and some garlic bread.
Serves 8

Bacon Spread

2012-01-15T16:46:00.000-05:00

This is some seriously good stuff....easy to make and if you want some one to love you forever, put some in a jar a give it as a gift. You don't really 'can' this...you just jar it up with a tight fitting lid and it will keep in the fridge for about 4 weeks...but to be honest it won't last that long. I call it a spread because when I say Bacon Jam...people make the "ewww gross" face. But remember 'no fear'! If you like bacon...make this....you won't be sorry. Then stir it into pasta, spread it on crackers, top your deviled eggs, spread it on a cheese burger, grilled cheese or egg sandwich.

Bacon Spread

1 pound of thick cut bacon cut into pieces
1 large onion diced
4 garlic cloves diced
1 btl butter
1 tea sriacha sauce or hot sauce
1 tea smoked paprika
1/4 cup brown sugar
1/2 cup maple syrup
1 1/2 cup brewed coffee
1/4 cup red wine vinegar
Salt and pepper

Heat a large skillet over med-low heat and add the sliced bacon pieces, and begin cooking this, rendering all of the fat, and cooking just until slightly crisp, but not super crispy. This will take awhile and you should stir the bacon around often. When the bacon is cooked, remove with a slotted spoon onto some paper towel to remove any excess fat. Pour off most of the bacon grease. Return the skillet back to the heat and add the tablespoon of butter. Toss in the onion and garlic, and let them begin to sweat, cooking on medium heat for about 5 minutes, stirring along the way - do not brown.
When the onions and garlic and cooked, add the salt and pepper, along with the brown sugar. Carmelize this mixture stirring often so the sugar does not burn. After a couple of minutes, add the remaining ingredients and let it come to a boil. Toss in the bacon, stir, and simmer on low heat uncovered for at least an hour or two. Add a little water if it gets to dry. When the mixture has darkened and cooked down process in a food processor or with a hand blender. Add back to the pan and cook on low until most of the moisture is gone.
cool and jar in a tightly sealed container - keep in fridge for up to 4 weeks.

Yummy fried egg sandwich with Bacon Spread

Icing...Frosting...whatever

2012-01-14T22:02:00.000-05:00

I have no clue if the terms icing and frosting are actually interchangeable but as far as I am concerned they are. So call it what you will, but here is something - or a few somethings- to top (or layer between) your cake layers....or cupcakes...or maybe your cookies or macarons.

Vanilla Buttercream

1/2 cup sugar
2 egg whites
1/2 cup softened butter
1/4 - 1/2 tea pure vanilla extract
pinch salt

whisk egg whites and sugar in a heat proof bowl. Place bowl over simmering water without letting the bowl touch the water. whisk mixture until hot to the touch and the sugar melts. Remove from heat. scrape into the bowl of a stand mixer with a whisk attachment. Whip on high until light, white and has cooled. 4 - 6 minutes. reduce the speed and add chunks of butter one at a time and beat until smooth 5 min or so. then mix in vanilla and salt.

Chocolate Ganache

3/4 cup heavy cream
1 cup dark or bittersweet chocolate chips (or chopped)
1 tbl butter

Heat cream in a pan CAREFUL not to burn it or boil it. The cream needs to be very hot. Remove from heat and stir in chocolate. whisk until smooth. add butter continue to stir. Spead or pipe when at room temp.

Peanutbutter Frosting

1/2 cup butter

1 cup creamy peanut butter

4 cups confectioners' sugar

1/3 cup cream

In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner's sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners' sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency.

Citrus topping

1 (14 ounce) can sweetened condensed milk

3/4 cup lemonade or limeade concentrate

1 - 3 tea lemon or lime zest

1 (8 ounce) carton frozen whipped topping, thawed

In a large bowl, combine milk and concentrate and zest. Fold in whipped topping. Store in the refrigerator several hours.

10,000 page views!

2012-01-11T19:15:00.000-05:00

Wow.....I logged in tonight and saw that the blog has passed the 10,000 views mark and I am so very excited to have so many visitors! I hope this blog grows even more this year...maybe by years end I will have a cookbook to share with you all as well. Thank you all for sharing in my love of food and cooking. Please feel free to comment or email and tell me what types of things you would like to see on the blog in 2012.

Crock Pot Fudgey Spoon Cake

2012-01-10T22:40:00.000-05:00

This is a soft rich decedant super easy dessert...serve hot with a scoop of vanilla ice cream or pour sweetened(or unsweetened if you prefer) cream over warm spoon cake. It is a fudgey gooey dessert that the chocolate lover in your house will love. Very comforting and because it is a crock pot recipe it could not be easier! I have made several of these types of crock pot desserts over the years...this one was adapted from one in the Gooseberry Patch magazine.

Crock Pot Fudgey Spoon Cake

1 cup flour
1 3/4 cup packed brown sugar (divided)
1/4 cup plus 3 tbl of baking cocoa (divided)
2 tea baking powder
1/4 tea salt
1/2 cup milk
2 tbl butter melted
1 tea vanilla
1/2 cup dark choc chips
1 3/4 cup hot water

Spray your crock pot with cooking spray. Combine flour, 1 cup of the brown sugar, 3 tbl of the cocoa, baking powder, and salt. Whisk in milk, butter, and vanilla. Spread evenly in the crock pot. mix together remaining brown sugar, cocoa, and the chips. Sprinkle evenly over the batter. pour hot water in...DO NOT STIR. Cover and cook on high for 2 hours. A toothpick inserted in the center should come out clean. Serve warm!

Kinda my Mom's Braciole

2012-01-08T11:43:00.001-05:00

I call this "kinda" my Mom's Braciole because my mother always made Braciole "kinda" like her mother...same basic principle with our own twists and preferances.
My Grandmother made Braciole the old traditional way with a whole hard boiled egg inside the rolled meat ...my Dad was not into having a lot of egg in his Braciole..so Mom chopped up the egg and mixed it into the stuffing. I took that a step further and ground the egg to oblivion in the food processor.
I also added a lot more cheese and a lot less breadcrumbs....anyway...so this is I guess...my 'Family' Braciole recipe. I also make mine in the crock pot for the simple fact that its easier and its nice to come home to a delicious dinner after work.

The Sauce:
In a large crock pot...add:
3 heaping tbl of minced garlic
2 28oz cans of crushed tomatoes with basil and garlic
1 tbl italian seasoning
1/2 -1 cup white wine
2 tbl sugar

stir well , set crock pot to high.

Braciole:

8 top round cutlets (very thin beef cutlets -see photo)
1 1/2 cup grated sharp provolone
1 1/2 cup grated pecorino romano
1 cup italian style bread crumbs
1 tea italian seasonings
2 hard boiled eggs grated
4-6 tbl olive oil
salt and pepper
~~
3 tbl of oil for searing

season cutlets with salt and pepper. In a large bowl combine all other ingrediants , adding enough oil to make the stuffing stick together if you squeeze it (see photo). Tightly press the stuffing onto the meat and roll (tightly) from the narrow end. secure with twine or a toothpick. repeat for all the cutlets. Sear the rolls in a hot pan on all side and then submerge into your sauce. Cover and cook on high 4 hours or low for 8 hours. gently(they will practically fall apart they are so tender) lift from the sauce...any stuffing that leaked out during the cooking with only make your sauce that much more delicious. Enjoy with your favorite pasta topped with the extra sauce in the crock pot.

extra thin cutlet of top round

the stuffing all mixed and ready to go

see how it sticks together when you squeeze it?

roll tightly

secure with butchers twine or a toothpick

Sear on all sides

Submerge in your yummy sauce

serve with pasta and extra sauce

YUMMY

Meyer Lemon Squares

2012-01-07T20:10:00.000-05:00

These are some really great little lemon sqaures...sweet and tart with a light crispy crust. This plays a bit into my meyer lemon obsession. What is cooler than the fact that you use the WHOLE lemon rind and all...great lemony taste with a unique texture too.

Meyer Lemon Squares

For Crust:
3/4 cups all-purpose flour

1/4 cup powdered sugar

1/4 teaspoon salt

Zest of 1 Meyer lemon

6 tablespoons unsalted butter, cut into chunks

preheat 350
pulse in a food processor until combined. press crumbly mixture into the bottom of a 8x8 pan that you sprayed with cooking spray.
bake 15 minutes and remove from oven. turn oven down to 325.
WHILE crust bakes. prepare the filling.

For Filling:
1 whole Meyer lemon quartered (remove seeds)

1 cup granulated sugar

1/4 cup flour

1/4 teaspoon salt

3 large eggs

1/2 cup Meyer lemon juice (from 3 to 4 lemons)

Powdered sugar for garnish (optional)

in a processor pulse the quartered lemon until well chopped. add remaining ingrediants and pulse a few times. Pour filling over hot crust and bake at 325 for 25-30 minutes. You want it to be set...but slightly gooey if you poke it with a toothpick.

garnish cooled lemon squares with a dusting of powdered sugar.

The latest in Random things

2012-01-05T20:31:00.000-05:00

So here, once again, is a list of a few random and odd things that I have been obssessed with in the last few months:
sabra roasted garlic hummus, my apron collection, tart recipes, pepperidge farms sesame sticks and baked naturals, electric tea pot, goat cheese, meyer lemon, foodgawker, pintertest, McDonald's pepperment cocoa, peppermint tea, cardamom, rold gold peppermint dipped pretzels, mulled cider, smoothies, and kozy shack rice pudding snack packs.

Not very inspired...but hey, I can't help the way my obessions swing.

Meyer Lemon Sorbet

2012-01-02T10:00:00.002-05:00

Okay...to veer far far away from the hearty soups I have been posting...I decided on this light fresh sweet/tart sorbet for today. Think of it as a bright glimpse of summer on a cold winter's day. We all need a little bit of summer sun on a cold cold day don't we? This recipe would make a great palate cleanser or delicate dessert...it is also a kid pleaser! Drizzle with a raspberry sauce or garnish with mint leaves if you want to dress it up.

Now...a word about meyer lemons...up here in rural upstate NY they are very scarce and very seasonal. Their season begins in November and extends into March and as late as April. The difficulty of shipping due to their more fragile thin skins means that many supermarkets still do not stock Meyer lemons, but more and more grocers are increasingly likely to do so. Meyer lemons are a cross between a true lemon and a mandarin orange. The layer of bitter white pith that makes a thick protective coating for regular lemons is so thin on Meyers that they may be eaten in their entirety, peel included.
If you can't find a meyer lemon you can use a regular lemon you just may need to adjust the sugar level and it will be slightly more acidic.

Meyer Lemon Sorbet

1 cup sugar

1 cup water

1 cup freshly squeezed juice from meyer lemons (about 3-4 lemons)

2 teaspoons fine meyer lemon zest

In a small saucepan on medium high heat, make a simple syrup by heating sugar and water until the sugar has completely dissolved. Remove from heat and let cool. Mix in the lemon juice and zest. Chill in the refrigerator.
When the mixture is chilled, pour the mixture into a shallow pan and freeze in your freezer until semi-solid. Then take a fork and fluff it up, returning it the the freezer to freeze firm. Then put in a food-processor or blender to process until smooth.
Place sorbet in an airtight container and freeze until ready to serve.