Garden County Cooking

National Vanilla Ice Cream Day

2013-07-23T19:06:00.000-05:00

It's simple, yummy and quite satisfying. A small bowl of Vanilla Ice Cream while watching TV or reading is relaxing. Perched top of a waffle cone, a scoop of Vanilla Ice Cream after a warm afternoon of bicycling is amazing. There just is nothing better.

Today, Tuesday, July 23, is National Vanilla Ice Cream Day. To celebrate, go out and enjoy a scoop or make your own with the recipe I've posted below. No matter what you do, somehow celebrate today's national food.

I had some left-over apple pie filling. I warmed it in the microwave oven for just a minute and then spooned it over my Vanilla Ice Cream. Ahh...Enjoy! JML

VANILLA ICE CREAM

5 egg yolks

2/3 cups white granulated sugar

1 cup half and half

2 tablespoons unsalted butter

1 cup heavy whipping cream

2 teaspoons vanilla bean paste

In a medium mixing bowl beat egg yolks and sugar until well blended. Pour in top of double boiler or heat resistant bowl over a saucepan of simmering water. Stir in half and half. Cook and stir over simmering water until thickens.
Set aside - stir in butter. While cooling on a rack, stir occasionally until room temperature. Stir in whipping cream and vanilla bean paste. Freeze according to manufacturers directions on your ice cream freezer.

~JML Note: Vanilla bean paste is so superior to regular vanilla extract. You get little bits of the vanilla bean in the paste. It measures just like regular vanilla extract but is so good!

Easy Baked Corn Dogs

2013-07-21T09:53:00.001-05:00

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With the Minnesota State Fair one month away my thoughts immediately go to corn dogs or one of my favorite fair foods. Years ago, I appeared on KARE 11 Saturday Morning Show with Belinda Jenson. The theme of our segment was really about throwing the Perfect Oscar Party and using Baked Corn Dogs as one of the appetizers. However this recipe keeps popping up during State Fair time.

So here is my yummy, easy recipe for Easy Baked Corn Dogs. Use your favorite hot dogs and use Pillsbury's Corn Bread "Pop n' Fresh" Dough. I have found at most grocery stores like Cub, Rainbow, and Lund's in Highland Park. The dough is segmented and I usually need for sections to wrap around the hot dog. Stick a wooden skewer in it before or after baking and you're all set. They are delicious and you can skip the deep frying part. Enjoy! JML

EASY CORN DOGS

8 All Natural Franks or Beef Hot Dogs or your favorite

2 packages canned pre-made corn bread dough

Preheat oven to 375F degrees. Wipe moisture from hot dogs. Open dough and divide pieces. Wrap dough sections around the hot dogs. Place on baking sheet and bake for about 10 minutes or until browned. Serve with condiments and your favorite cheese dip. Serves 8

CRANBERRY SALSA

1 red bell pepper

1 habanera pepper

1/2 cup white granulated sugar

1 cup tomato, chopped with juice

1/4 cup red onion, finely chopped

1 jalapeno, finely chopped

2 cups cranberries, coarsely chopped

2 tablespoons freshly squeezed lime juice

1/3 cup chopped fresh cilantro

Sea salt and pepper to taste

Char red bell and habanera pepper over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag. Let stand 10 minutes to steam. Peel, seed and chop peppers.
Mix sugar and tomato in heavy bottom large saucepan over medium heat, stirring until sugar dissolves. Add onion and jalapeno. Remove from heat and mix in chopped cranberries. Transfer mixture to mixing bowl. Cool to room temperature. Mix roasted peppers, lime juice, and cilantro into salsa. Season with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate.) Makes about 3.

Note: Because hot peppers contain oils that can burn your eyes, lips and skin, protect yourself when working with peppers by covering one or both hands with plastic gloves or bags. Be sure to wash your hands thoroughly before touching your eyes or face.

Corn on the Cob Essentials

2013-07-14T09:49:00.001-05:00

CORN ON THE COB ESSENTIALS:

When buying fresh corn on the cob remember that it has been converting sweet tasting sugars to starch from the moment it was picked off the corn stalk. Plan accordingly to purchase, cook, and serve the same day the corn was picked or as close to that day as possible. That is why I prefer corn on the cob from the Farmer’s Market. I question the grower when the corn was picked. The luxury of the Saint Paul Farmer’s Market is that all produce must be grown within 50 miles of Saint Paul. This guarantees the freshest corn and produce because it is not trucked any farther than 50 miles.

WHAT TO LOOK FOR:

First ask questions of the grower such as when what the corn picked and what types of corn are they offering. Pick up each ear that you intend to purchase and weigh the cob ear in your hand. You want an ear of corn with substance. Look at the silk sticking out of the top of the ear. Corn silk should always be golden, full, and somewhat sticky. The more silk you see means more kernels of corn on your cob. You also want the husk to have a deep green color and not turning burn or have black spots. I pull back the husk on an ear of corn that I plan to purchase to check the color of the kernels of corn. They should be rich in color. You should not see black spots or empty holes. That could mean a corn bore as reached the ear before you did.

Most stores don’t appreciate this method of testing, but my last test for fresh corn on the cob involves popping one of the kernels with my fingernail. If the juice from the kernel is thick and milky, the corn is fresh. Also be weary of markets that sell their produce out in the parking lot or a farmer that is selling their corn sitting in full sun. The sun will heat up the ears of corn and that will convert sugar to starch very quickly. I purchase from road side stands and farmers that have their corn shaded from the sun.

One last item to check on your ear of corn is whether the area that has been broken off from the stalk has turned brown. Grandma always checked this area first because, she said, it means that the corn is at least 2 days old. Look ears that have not turned brown yet for the freshest ears.

STORING:

The ideal is to buy, cook, and eat your corn on the cob the day you purchase it. However, if you find yourself with extra corn or unable to cook it the day you buy, store in your refrigerator with the husks left on. Also do not store in a plastic bag. The cooling effect of the refrigerator will slow down the sugars turning to starch. If there is a long stem from where the ear was removed from the stalk, remove it to prevent loss of moisture. This will store your corn on the cob for a couple days but remember that the longer you store it the less sugar and more starch you will have.

Because I live in the Minnesota, fresh corn is only available during a short growing season. When I find a grower with fresh corn that is weighty and green, I purchase a couple dozen. I will use some for lunch and supper but a good deal of the corn will be stored for the winter. Start by removing the husks and scrub the ear with a Corn De-Silking Brush to remove the silk. Wash and drain prepared cobs. In a large canning pot or kettle, bring water to a boil. Prepare an ice bath to quickly cook the cobs. When water begins to boil blanch (to kill enzymes and stop the ripening process before freezing) 6 ears at a time, allowing 7 minutes for small ears (1 ¼ inches or less in diameter), 9 minutes for medium and 11 minutes for large (over 1 ½ inches in diameter). Remove from boiling water to ice batch and cool completely. This may take longer than the blanching. Drain well and place in freezer bags trying to remove as much air as possible. I have a food vacuum which makes this process so much easier. Write the date on your bags and place in the freezer immediately. If using freezer bags store for up to 8 months. If using a food vacuum store for up to 3 years. My stored corn on the cob has never lasted that long.

MISC:

· Do not add salt to water while soaking or boiling corn. It toughens the corn.

· Overcooking hardens the corn kernels and reduces the sugar content

· Do not run cold water over cooked cobs to “cool them down” as it will make the corn soggy.

Campfire to Kitchen: S'mores Recipes

2013-07-06T09:32:00.000-05:00

During their special Summer Foods episode on Twin Cities Live, I had the opportunity to show off some family and some new recipes using the idea of S'mores (graham crackers, chocolate, and marshmallows). The combination of the three flavors is fantastic and brings back nostalgic thoughts of camping in a tent or spending holidays in a cabin by a lake. Hopefully you'll try these recipes and kids love to help. Eating is just as much fun as making and just like the old chicken commercials, these recipes are "finger lickin' good". Enjoy! Gooey Hugs--JML

S’MORES PIZZA

1 (16 ½ ounce) package Pillsbury refrigerated chocolate chip cookie dough or JML’s Chocolate Chip Cookies (see below)
2 cups semi-sweet or milk chocolate chips
2 cups graham crackers or honey graham cereal, broken into small pieces
2 cups miniature marshmallows
Chocolate syrup or sauce, for garnish (optional)

Preheat oven or grill to 350F degrees. Spray a round pizza pan or other baking dish with non-stick cooking spray. Spread the room temperature cookie dough in the pan and flatten to the edges.
Bake for 8-10 minutes until the cookie dough begins to brown slightly.
Remove the cookie dough from the oven and sprinkle the top the chocolate chips, graham crackers and marshmallows.
Return baking pan to the oven for 5-8 minutes until crust is brown and chips and marshmallows are melted.
Allow to cool slightly before serving. Garnish with chocolate syrup or sauce, if desired.

~ JML’s CHOCOLATE CHIP COOKIES

2 cups unsalted butter
2 cups white granulated sugar
2 cups dark brown sugar
4 large eggs
2 teaspoons vanilla bean paste (available www.GardenCountyCooking.com)
5 cups old fashioned oatmeal, ground
4 cups all-purpose flour
1 teaspoon fine sea salt (available www.GardenCountyCooking.com)
2 teaspoon baking powder
2 teaspoons baking soda
2 (12 ounce) packages of semi-sweet chocolate chips
2 cups pecans, chopped (optional)

Preheat oven to 375F degrees. Spray baking pan with cooking spray. Set aside.
In the bowl of an electric mixer with a paddle attachment, cream butter and sugars. Add eggs and vanilla.
In a food processor, grind oatmeal finely. Add to butter and egg mixture. Blend in flour, salt, baking powder, and baking soda.
Change paddle attachment to the bread hook attachment. Add chocolate chips and pecans. Mix on medium speed until well blended.
Roll dough into balls and set on baking pan. Bake for 8-10 minutes. Watch carefully so cookies do not burn.
May also bake into large cookie pans and decorate in place of a specialty cake or freeze dough balls in storage bags. Remove from freezer and bake in preheated oven for 10 minutes. Makes, depending on cookie size, 7 to 10 dozen cookies.

S’MORES CHEESECAKE

Crust

1 ½ cups graham cracker crumbs (about 9-10 whole crackers)
3 tablespoons white granulated sugar
6 tablespoons unsalted butter, melted

Filling

9 ounces milk chocolate chips
¾ cup heavy cream, room temperature
2 (8 ounce) packages cream cheese, room temperature
¾ cup white granulated sugar
1/8 teaspoon fine sea salt
3 large eggs, room temperature
1 teaspoon vanilla bean paste (available www.GardenCountyCooking.com)

Topping (Use a large container of Marshmallow Fluff or recipe below)

1 cup white granulated sugar
2 large egg whites
3 tablespoons water
1 teaspoon cream of tartar
1/8 teaspoon fine sea salt (available www.GardenCountyCooking.com)
12 large marshmallows cut into quarters
½ teaspoon pure vanilla bean paste (availablewww.GardenCountyCooking.com)

Preheat oven to 350F degrees. Wrap the bottom and sides a 9-inch spring form pan in a double layer of aluminum foil. Set aside.
In a medium mixing bowl, combine graham cracker crumbs and 3 tablespoons of sugar. Add melted butter into crumb mixture. Stir until crumbs are evenly moistened. Press mixture onto bottom of prepared pan. Bake for 12 minutes, or until set. Remove from oven and cool to room temperature on a wire rack. Reduce oven to 325F degrees.
Carefully melt chocolate chips (microwave or stove top). Heat for 10 seconds, stir, heat another 10 seconds stirring between intervals until chocolate melted and smooth. Chocolate should only be a couple degrees warmer than your hand or the oil will separate. Gently mix with heavy cream. Set aside.
Beat cream cheese, sugar and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add melted chocolate and cream and beat well. Add eggs, one at a time, mixing each until combined and scraping down the sides of the bowl after each addition. Stir in vanilla bean paste into batter until just blended. Pour over prepared crust.
Set cake pan inside a larger baking or roasting pan and place in oven. Slowly pour hot water halfway up the side of the spring form pan. Bake for 55 minutes or until the center is almost set.
Cool on wire rack completely before refrigerating at least 6 hours or overnight. Run knife around edge of pan to loosen and from pan.
For topping: In a large metal bowl, combine the sugar, egg whites, water, cream of tartar and salt. Set the bowl over a pan of simmering water and whisk constantly until the sugar dissolves and the mixture feels hot to the touch, about 3 minutes. Remove the bowl from the pan and add the marshmallows; let stand for a few minutes until the marshmallows soften. Place the bowl back over the pan of simmering water and beat the topping with a hand mixer for 4-5 minutes, or until stiff, shiny peaks form. Beat in the vanilla.
Let the topping cool for a minute or two but don’t wait too long or it will set and it begins to harden. Transfer the topping onto the cheesecake; use a spatula to spread it to the edges. Let stand for about 15 minutes, or until set. Use a kitchen torch to toast the topping lightly or place under the broiler but keep watch or it could burn rather than brown. Chill before serving. Serves 8-12

S’MORES BARS

1¼ cups all-purpose flour
1 cup graham cracker crumbs
½ teaspoon baking powder
1/8 teaspoon fine sea salt
½ cup (1 stick) unsalted butter, room temperature
3/4 cup packed dark brown sugar
1 large egg
1 ½ teaspoon pure vanilla bean paste (available www.GardenCountyCooking.com)
½ cup Nutella
7 ounces marshmallow creme
1/2 cup semi-sweet chocolate chips

Preheat oven to 350F degrees. Spray an 8x8 baking dish with non-stick cooking spray, then line with parchment paper, leaving a bit of overhang on opposite sides.
In a large medium mixing bowl, whisk together flour, graham cracker crumbs, baking powder, and salt. Set aside.
In the mixing bowl of a standing mixing, cream together butter and brown sugar. Add egg and vanilla and beat until creamy and well blended. Add dry ingredients and beat until just combined.
Press half of the dough evenly onto the bottom of the prepared baking dish. Spoon the marshmallow cream over the dough, then use the back of a greased spoon or a greased inverted spatula to spread it out. Spread Nutella over marshmallow cream. Sprinkle chocolate chips over Nutella. Break apart chunks of the remaining graham cracker dough and scatter evenly on top of the chocolate chips.
Bake for 30 minutes or until golden brown. Let cool completely in pan, then lift out using overhanging edges of parchment paper and cut into bars. Makes 16 bars

Old Glory Dipped Strawberries

2013-07-03T14:06:00.000-05:00

Growing up on our farm in Grand Forks, North Dakota was delightful during holiday. One of the best holidays was our 4th of July celebration. My sister Mary and I would decorate all the huge cottonwood trees by encircling them with red, white, and blue steamer paper. US flags were everywhere in our farm yard and the food...what can I say about the food.

Grandma cooked up a storm and then there were the other dishes brought by relatives. One of my favorite recipes that we made the day ahead was a simple appetizer or dessert (you decide) that kids love to help decorate.

All you need are juicy strawberries, dip them in melted white chocolate, and dip the bottom third of the strawberry in blue decorator sprinkles or sanding sugar. Arrange on a holiday platter and you will be the hit of your holiday gathering. How can you go wrong? Strawberries, white chocolate and candy sprinkles!! Okay, now I need a hot dog. Enjoy and have a wonderful and safe 4th of July Holiday!!! JML

OLD GLORY DIPPED STRAWBERRIES

2 cups white chocolate chips

1 tablespoon vegetable or canola oil

24 fresh strawberries, washed and patted dry with a paper towel

Blue decorating sprinkles or sanding sugar

Place white chocolate chips in a microwave-safe bowl with 1 tablespoon vegetable/canola oil. Cook on full power, checking at 10-20 second intervals, stirring each time.
Stop heating when most, but not all, of the chips are melted--there should be a few chunks left. Stir until it is smooth and chips are completely melted. Be careful not to overcook as melted chocolate should be no warmer than the temperature of the human body. This will produce perfect “tempering” of the chocolate.
Dip strawberry in melted chocolate, holding by the stem, turning until berry is coated almost to stem; let excess drip off. Immediately roll or dip in sprinkles. Place on parchment or waxed paper lined pan. Repeat with remaining strawberries using melted white chocolate chips. Chill until white chocolate is set--approx. 30 minutes. Store, uncovered or loosely covered, in fridge or cool place for up to 8 hours.

JML Note ~ This recipe can easily be divided for smaller gathering to produce 12 decorated strawberries.

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Eggplant Parmesan

2013-06-29T12:31:00.001-05:00

While living in Italy part-time during the annual olive harvest, and afterward, hosting my culinary vacations, I learned how to pick up the best eggplants in the open air markets thanks to an Italian friend. I was instructed to lift the eggplant and to feel the weight. If the eggplant felt heavy it meant the center had a great deal of seeds along with their bitter juices. An eggplant that feels light—not on the heavy side—has less seeds and therefore less bitter juices but also more “eggplant meat”. Try this little method next time you purchase eggplants.

Eggplants will soon be filling the Farmers Markets around the Twin Cities. I've purchased from stands selling eggplants 3 for $1.00. That’s an excellent price.

You can grill eggplant slices or roast them by simply tossing in olive oil and sprinkling with sea and pepper. I love preparing this wonderful dish--a recipe given to me by a dear friend in the eastern edge of Tuscany. We prepared it last night during a In-Home Private Event--Ladies Night Cooking Class. If you would like to book your own In-Home Private Event visit my website www.GardenCountyCooking.com

Enjoy--JML

PARMIGIANA DI MELANZANE (Eggplant Parmesan)

2-3 eggplants, about 2 pounds

All-purpose flour, for coating

Oil, for frying

1/2 cup freshly grated Parmesan cheese

2 cups mozzarella cheese, sliced very thinly

Coarse sea salt and freshly ground black pepper, to taste

For Tomato Sauce:

4 tablespoons extra virgin olive oil

1 medium onion, very finely chopped

1 clove garlic, finely chopped

1 pound tomatoes, fresh or canned, chopped, with their juice

Fine sea salt and freshly ground black pepper

Basil, few leaves torn by hand

Italian flat leaf parsley, chopped

Wash the eggplants. Cut into rounds about ½ inch wide, sprinkle with salt, and leave to drain for up to 1 hour.
Meanwhile make the tomato sauce. Heat the oil in a medium heavy bottom saucepan. Add the onion, and cook over moderate heat until it is translucent, 5-8 minutes. Stir in the garlic and the tomatoes (add 3 tablespoons of water if you are using fresh tomatoes). Season with salt and pepper. Add the basil and parsley. Cook for 20-30 minutes. Puree in a food mill, food processor or use a hand immersion blender or leave chunky.
Rinse eggplant with cold water. Pat the eggplant slices dry with paper towels. Coat lightly in flour. Heat a little oil in a large frying pan. Add one layer of eggplant, and cook over low to moderate heat with the pan covered until soft. Turn, and cook on the other side. Remove from the pan, and repeat with the remaining slices.
Preheat the oven to 350F degrees. Spray with cooking spray a wide shallow baking dish or pan. Spread a little tomato sauce in the bottom. Cover with a layer of eggplant. Sprinkle with a few teaspoons of Parmesan, season with salt and pepper, and cover with a layer of mozzarella. Spoon on some tomato sauce. Repeat until all the ingredients are used up, ending with a covering of tomato sauce and a sprinkling of Parmesan. Sprinkle with a little olive oil, and bake for about 45 minutes. Serves 8-10

Candied Pansy (Flower) Petals

2013-06-22T11:25:00.000-05:00

The 2013 Minnesota planting season has come with a multitude of challenges. What with our late-late spring and now these past couple days our gardens have been beaten (literally) into the ground because of severe thunderstorms. Well here is a little project that can bring joy and smiles using your garden variety Pansy and other petite flowers. It's just a little something for all those bakers that like to add that "special touch" to their cakes, cupcakes, cookies and more. I hope you enjoy making these little gems as much as applying to a completed baking project. Enjoy!

CANDIED PANSY (FLOWER) PETALS

Rinsed and dried edible flower blossoms, separated from the stem
1 large egg white, at room temperature
Few drops of water (you may vodka for faster drying)
1 cup superfine baker's sugar
Small paint brush or pastry brush
Baking rack covered with waxed paper

In a small mixing bowl, combine the egg white with the water and beat lightly with a fork or small whisk until the white just shows a few bubbles. Place the sugar in a shallow dish.
Holding a flower or petal in one hand, dip paint brush into the egg white with the other and gently paint the flower. Cover the flower or petal completely but not excessively. Holding the flower or petal over the sugar dish, gently sprinkle sugar evenly all over on both sides. Place the flower or petal on the waxed paper to dry. Continue with the rest of the flowers (this is when you want a friend to join you).
Let the flowers dry completely; they should be free of any moisture. This could take 12 to 36 hours, depending on atmospheric humidity. To speed up drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150F degrees to 200F degrees with the door ajar for a few hours. Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.

JML Note ~ Please research which flowers/flower petals are edible before preserving. Remember when picking from your yard that flowers may have pesticides or other foreign materials on them. Know where they came from first. :) JML

Meet CBS American Baker: Francine Roberts Bryson

2013-06-19T11:19:00.002-05:00

Photo from Francine Bryson's Facebook

To know Francine Roberts Bryson (CBS American Baking Competition contestant) is similar to understanding the structure of a well made pie. Both are works of splendor created with loving care and then we anticipate the joys of the creativity and know-how that develops the inner beauty—the filling. Well, if Francine were a pie, it would come with a Southern accent and down home goodness.

During the past three weeks, Francine has been taking CBS television viewers by storm with her baking prowess, Southern one-liners—which I call “Francineisms”, and culinary instinct that has been gleaned since she was a little girl growing up in South Carolina.

On a night usually reserved for the perennial reality hit “Survivor”, CBS took a chance on a baking competition for the summer but with a twist—play nice and show us your proficiency in baking rather than deviousness, cruelty, and the willingness to show the world you’re a “train wreak” rather than a baker.

Ten minutes into premiere episode, I was captivated. I also knew one of the contestants from the American Pie Council National Pie Championships and being Facebook friends. That first episode gal-pal Francine took top honors winning “Star Baker”.

During our recent visit, Francine shared that she’s been a bit busy lately.

“This past weekend was crazy—interviews, appearances, and lots of recipe requests—there’s just no time.” There have been over 8 million requests for her Chocolate Peanut Butter Bacon Pie recipe.

Photo from Francine Bryson's Facebook

But Francine is a gal that knows who she is. “My first job is being mom.” She and husband Mark have two “youngins”, Jody 22 and Sara Blake 18. Both are going to college this August.

“I am also a wife and then a caregiver—my daddy lives with us and we take care of him full time with no outside help.”

Family is important to Francine’s character and strength and it is the backbone for her love of cooking and baking.

“When I was a little girl, other little girls were reading Cinderella. I was reading ‘Mastering the Art of French Cooking’ by Julia Child and that’s how I learned to read.”

And from those early days of her childhood, Francine loved cooking with her mother whom she helped create recipes for the family.

“There is such meaning behind each recipe. Some were from my great-grandmother, grandmother “Nana”, or something me and my mama created. Each recipe if filled with memories or a story like my Nana’s Russian Tea recipe which she wrote in a little notebook.” Francine shared this story of the smells of the Russian Tea recipe but also how this tea would warm her body in the wintertime. Her stories reminded me of my grandmother.

Throughout the years Francine has won several local, regional and state ribbons for her cherished recipes. Then one evening she was watching the Food Network Challenge.

“I saw Valarie Enters and you (John Michael Lerma) on Food Network Challenge and I told my husband that I wanted to win nationally for my pies.”

So she entered the National Pie Championships in Celebration, Florida that are sponsored by the American Pie Council and Crisco. In 2012, Francine took home the national recognition she dreamed about winning a first place award in the Raisin category for her “White Chocolate Raisin Nut Pie”. She also took home a second place award in the Apple category with her “Mama flipped it and I Helped, Apple Pecan Pie”.

‘I love the gift baskets they give us with each award. I haven’t opened the gift basket I won this year. I just like looking at it.”

When CBS called her to Nashville for casting, Francine reserved a hotel room with an oven to bake her signature “Upside Down Apple Pecan Pie”.

“I called down to the front desk and they told me every room had an oven. I told her there was no oven in my room. So she came up to my room and pointed out the microwave oven. I told her that I couldn’t bake a pie in a microwave. So I went to K-Mart and purchased a convection toaster oven to bake my pie.”

She made the cut but with any television show there were unique opportunities.

“Most of the time we were freezing to death. It was 27F degrees in the tent. We had ten thousand dollar Wolf ovens and they wouldn’t stay set. I would check my oven thermometer and it would show 200F degrees and I needed the oven at 400F degrees. We also had to walk up a hill to the tent. The hills here are like little mountains and I’m a big girl.”

But things weren’t always so demanding on the set.

Photo from theguardian.co.uk

“Paul Hollywood made me swoon! He’s drop dead gorgeous--proper but intimidating. Off camera he was one of us. He would talk to me just hear me talk—he liked my accent. I learned so much from him on the show. The man is unbelievable. If I don’t take anything away from this, I will take away the baking tips from the best baker in the world.”

Francine shared some of Paul Hollywood’s baking tips such as level custard.

“He told me to set it on the floor and let it level. This simple tip will create the type of custard you want. Another tip was checking if your bread is truly done. He told me to look between the cracks of the bread; between the top crusts where it cracks. Look down at the dough. If it looks pale inside it’s not done. Even if the crust bakes a little darker than usual, wait until the dough between the cracks is golden and then it is done.”

“Doing the show was fun, I learned a lot and it was highly educational. I would do it again.”

I wanted to know about the Vanilla Butter Nut flavoring she used in the Pie episode.

“I buy it from bait and tackle shop called Betty’s Country Store. My husband gets his fishing flavorings there and they have a whole wall of extracts. It’s so good!” I’m sending Francine a jar of my Pure Vanilla Bean Paste to see how they compare.

Francine’s pie-baking tip, “Don’t open the oven door. Don’t play with it and let it cook. When you open the oven the temperature drops thirty degrees. If you’re looking it ain’t cooking.”

Seeing how this gal’s career will be baking high like a chiffon cake, I wanted to know if someone were to play Francine in a movie, who it should be.

“That gal from the movie “Identity Theft… Melissa McCarthy. Another would be Rebel Wilson who I met in Los Angeles.”

I adore Francine for her humbleness, talent, kindness and frankness. It wasn’t until the show and some of the chatter on social media that I noticed my friend was rubinesque (sexy larger lady) but it suits her and Francine is who she is--beautiful on the inside and out.

“It’s my body. I’ve lost the weight and been skinny but I’m not good skinny.”

Photo from Francine Bryson Facebook

I believe we will be seeing a lot more of this original baking talent from Pickens, South Carolina and just because she is from the South, she is not a copy of Paula Deen. Francine is the real McCoy (no pun intended).

**Be sure to watch episode four—Bread Baking on CBS American Baking Competition tonight--Wednesday, June 19 at 7:00pm (Central Time)

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Thelma's "Never Fail" Fudge

2013-06-16T09:37:00.000-05:00

It seems a bit strange that National Fudge Day should land on Father's Day and that it's scheduled for a couple days before summer. Naturally, I would have liked to see National Fudge Day land somewhere around Christmas. Anyway....

Why not make Dad a batch of fudge for Father's Day today or include him in the process? This recipe, handed down to me by my Grandma Thelma Anderson, is one the easiest to prepare. If you have a standing mixer that will help when it comes to stirring all the ingredients together.

What makes this "never fail"? You don't need a candy thermometer. Once the milk, sugar, and margarine begin to boil you need to set your kitchen timer for exactly six minutes. When six minutes has passed, carefully pour the hot liquid into the bowl of your standing mixer. Let it sit for a minute to begin melting the marshmallows and chocolate. Turn your mixer on lower to begin the blending process. Once blended, pour into a cake pan, cool and then refrigerate. That's it and the finished product tastes amazing!

One word about using a substitute for margarine--don't. For some reason, and I wish Grandma was here to answer my question, only margarine works in this recipe. I've tried butter and it does not work--only margarine. I have always used Blue Bonnet with success. Otherwise this recipe is pretty simple. Enjoy! JML

THELMA'S "NEVER FAIL" FUDGE

1 (12 fluid ounce) can evaporated milk

5 cups white granulated sugar

1 cup (2 sticks) margarine

1 pound marshmallows

12 ounces semisweet chocolate chips

1 (4 ounce) unsweetened chocolate bar

In a large, heavy bottom saucepan, mix milk, sugar, and margarine. Over medium-high heat, bring to a boil. Boil for exactly 6 minutes. Time this from the first sign of boiling. Stir constantly, but gently, to prevent scorching.
Remove from heat and add marshmallows, chips, and chocolate. Beat rapidly for 1 to 2 minutes. Pour into a greased pan and bring to room temperature. Refrigerate and cut when cold. Makes 5 pounds.

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Bacon Cheeseburger Pizza for Father's Day

2013-06-15T11:26:00.003-05:00

When I think of Father’s Day, I think of scrapping off the burnt outer skin of my hot dogs, brats, or hamburgers. I grew up in a family where both mom and dad were convinced that unless the meat was literally “charred” it was not cooked/grilled correctly. A burnt outer skin meant “well done”.

Eventually I declared my independence and began grilling my own meats during outdoor gatherings or trips to the lake. I was mostly ridiculed throughout the meal for eating “raw” meat or that I didn’t know anything about cooking because “it’s not cooked until it’s black”.

Well this Father’s Day I wanted to share one of my favorite recipes that I created especially for any summer grill-fest and it’s got bacon!

I love this recipe for so many of its layers. For the meat, find a good quality ground beef or ground beef/ground Italian sausage blend. I prefer red onion for the extra “bite” but try sweet onions like a Vadalia onion which is in season right now. The best part for me is the grilled pickles. The taste is sweet and tart at the same time and I love it. Cook up your bacon and crumble it on top of the pizza once it comes off the grill or out of the oven.

I hope you’ll try this yummy pizza and I’ve also provided my recipes for homemade Pizza Dough and my Tuscan Tomato Sauce from my first cookbook. The sauce can be used for pasta dishes or as a wonderful pizza sauce. It’s stores well too. But, remember, I always say “Store bought is not a sin”. So make it easy and make it yummy! Big hugs--JML

BACON CHEESEBURGER PIZZA

1 (12 ounce), room temperature, pizza crust (recipe below)

1 tablespoon of good quality extra virgin olive oil

8 ounces ground beef, ground turkey, or BOCA meatless ground burger, browned

1 medium red onion, chopped

Fine sea salt and freshly ground black pepper

12 ounces of canned diced tomatoes or pizza sauce (recipe below)

½ cup sliced hamburger dill pickles, drained

1 cup shredded cheddar cheese (regular, light, or fat-free)

½ cup of freshly shredded mozzarella cheese

8 strips of bacon or turkey bacon

Preheat oven or grill to 425F degrees. Stretch or roll out room temperature pizza dough into a thin round crust and place on a corn meal dusted parchment paper on top of a Pizza Peel. *Using a rolling pin will push gases out of dough but makes a thin crispy crust.
Drizzle stretched pizza dough with extra virgin olive oil. Using pastry brush spread oil around dough including edge. Set side.
Drizzle a skillet with olive oil and add ground meat, onion, salt and pepper. Cook over medium heat until browned, about 8-10 minutes. Remove from heat.
Spread tomato sauce evenly over the pizza dough and top with browned meat.
Spread pickle slices and cover with shredded cheeses.
Slide pizza and parchment from pizza peel onto pizza stone or directly on grill grates. Grill 20-25 minutes. Baking times will depend on thickness of crust and amount of toppings.
While pizza is baking, cook bacon until crisp. Drain on paper towel.
Carefully remove parchment and pizza, transferring back onto pizza peel. Slice and serve right from pizza peel. Serves 8-10

PIZZA DOUGH

4 cups unbleached all-purpose flour

¾ teaspoons of yeast

2 ½ teaspoons of fine sea salt

1 ¼ - 1 ½ cups of water

1 cups of sponge/polish (optional, see recipe below)

Place sponge in a large mixing bowl; add flour, yeast, and salt. Add water (start with a smaller amount and add as needed) and mix until dry ingredients are incorporated.
Turn out onto a lightly floured surface and begin kneading until a developed dough forms. About 10 minutes.
Place dough in a clean oiled bowl, cover, and let rise until doubled in a warm area of your kitchen for about 2 hours.
Punch down dough, empty onto workspace, and fold over and punch down again. Place back in bowl, cover, and let rise one more hour.
Divide dough into ideal size for your gathering:

6oz pizzas, divide into 8 pieces
12oz pizzas, divide into 4 pieces
1lb focaccia or deep dish pizza, divide into 3 pieces

Mound the dough into balls. Place on floured baking sheets, cover with plastic, and refrigerate 2 hours or overnight. To freeze, dust the dough balls with flour (this will help them not stick) and wrap in plastic. To thaw, let sit in the refrigerator overnight.
When prepared to make pizza, bring dough to room temperature. If dough is cold, large bubbles will form while in the oven and you may lose pizza toppings in your oven. To thaw, place in refrigerator overnight for best results.

SPONGE

2 cups of unbleached white flour

2 cups water

¼ tsp yeast

In a large container with a secure lid, combine flour, water, and yeast. With whisk or fork, mix until well blended. Cover and set in a cool dark area. Bubbles will begin to appear after several hours. This is the fermentation process. At this point, usually 4 hours, you may refrigerate if you are not planning on using until the next day.

TUSCAN TOMATO SAUCE

1/4 cup extra virgin olive oil

4 large garlic clove(s)

1 teaspoon red pepper flakes

12 cups canned Roma tomatoes

1 teaspoon white granulated sugar

1 cup Chianti wine or other good quality red wine

1 tablespoon granulated chicken stock

1 tablespoon fresh oregano, chopped

1/4 teaspoon fine sea salt

1/3 teaspoon freshly ground black pepper

½ teaspoon fresh English or French thyme leaves

½ cup fresh basil leaves, torn into thin strips

Using a medium size stock pot or Dutch oven, heat the olive oil over medium heat. Add the garlic and cook until golden but not brown as garlic will become bitter. Add red pepper flakes, tomatoes, sugar, and wine and reduce heat to low. While mixture is simmering, add oregano, salt, pepper, and thyme. Simmer uncovered until the sauce thickens about 1 ½ to 2 hours, stirring occasionally.
Before serving, add basil and combine. Serve over fresh pasta, on pizza, or in dishes that require tomato sauce. This sauce may be kept in the refrigerator for up to 5 days in an airtight container. You may also freeze up to 2 months. I use a food vacuum and store in Mason jar or freezer bags for best storage and freshness.

Strawberry Shortcake Pie!

2013-06-14T13:45:00.000-05:00

Hold on to your barbecues because here comes the perfect summer dessert and it’s easy to prepare and yummy to eat--just in time for Father's Day. It’s my take on the classic Italian dessert Tiramisu and the classic American dessert Strawberry Shortcake. So what do I usually do when I want to create a fun and delicious treat? I make it into a pie!

You’ll see in my recipe directions that you may use a ready-made crust (“not a sin” as I’ve stated on Twin Cities Live) and also Cool Whip if you don’t feel like making homemade topping. This recipe can be made ahead of your barbecue; event or gathering so all you have to do is step into your kitchen, open the refrigerator door and produce a masterpiece dessert. Enjoy--JML

STRAWBERRY SHORTCAKE PIE

Crust: “May also use ready-made pie crust”

1½ cups unbleached all-purpose flour

½ tablespoon white granulated sugar

½ teaspoon fine sea salt

¼ cup Crisco butter flavored all-vegetable shortening, chilled and cut into small pieces

¼ cup cold unsalted butter, cut into small pieces

¼ cup cold water

Crisco butter flavored cooking spray

1. All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal.

2. Drop by drop, add the cold water. Mix in with the finger tips not hands as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly.

3. Place dough in plastic wrap. Fold over plastic wrap and press down to form a disk. This will make rolling out easier after chilling. Finish warping in plastic and place in the refrigerator for at least ½ hour.

4. Lightly spray a deep 8, 9, or 10-inch pie pan with cooking spray. Roll out dough and place in pie plate allowing the excess pastry to hang over the edge. Trim excess to ½ inch, tuck under, and crimp decoratively. Chill in the refrigerator for at least one hour or freezer for ½ hour.

5. Preheat the oven to 400F degrees. Line the pastry shell with parchment and baking beans or beads. Bake the shell for 12 minutes. Remove the paper and beans/beads and return to the oven for 12 more minutes or until golden. Cool. Makes pastry for up to 1 (10-inch) single-crust pie.

Filling:

2 cups fresh strawberries, sliced

1 package (3.4 ounce) vanilla pudding and pie filling mix

2 cups of whole milk

1 package of Ladyfingers (about 25)

Make pudding as directed on box using 2 cups milk. Let stand to thicken slightly.
Place half of the ladyfingers, cut sides down, on cooled pie crust.
Spread half of the pudding over ladyfingers. Top with 1 cup of the sliced strawberries. Place remaining ladyfingers, cut sides down, over strawberries.
Top with remaining pudding and remaining 1 cup sliced strawberries. Gently spread whipped topping evenly over top of pie. Refrigerate at least 1 hour before serving. Garnish with fresh strawberries.

Sweetened Whipped Topping: “May also use 8 ounce tub Cool Whip”

1 cup cold heavy whipping cream

¼ cup confectioners’ sugar

1 teaspoon pure vanilla bean paste

Using a chilled medium-size mixing bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks. Blend in confectioners’ sugar and vanilla and continue to beat until stiff but not grainy. Spread the whipped cream decoratively over the pie. Serve 8-10

National Kitchen Klutzes of America Day!

2013-06-13T12:33:00.000-05:00

Last year I posted this on my blog for National Kitchen Klutzes of American Day.

June 12, 2012--Today is dedicated to two very dear people in my life (who will remain nameless but were both born under the sign of Aries) that have lived with me or are still living with me and have had "interesting" relationships with my kitchen and/or other kitchen appliances and utensils. So...Dan and Chad I dedicate National Kitchen Klutzes of America Day to both of you and mean it in the best sense and with lots of love. One question though, how does one melt a "non-melt-able" spatula to a non-stick frying pan? Hugs--JML

June 13, 2013--I am happy to announce that both people I mentioned above are doing 300 percent better one year later. My best buddy Dan has been cooking stock pots of my Tuscan Tomato Sauce almost on a weekly basis and creating some fantastic Italian pizzas on this grill.

Chad has brought it up a notch roasting potatoes in the oven, searing steaks and finishing them in the oven, and making some interesting pasta dishes. I'm proud of both of them

So no matter your cooking level or skill, it is not that difficult to learn to prepare some of your favorite dishes.

If you need help check out my cooking classes on my website. Click on Cooking Classes, and then click on the word Classes to the right of my photograph for a listing of classes I'm offering all the way through October 2013. Hope to see you in class! Hugs and cook it forward! JML

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Barbecue Chicken Za!

2013-06-11T10:52:00.000-05:00

Here’s another yummy recipe for a pizza you can bake on your outdoor grill or your indoor oven. I created this recipe about 12 years ago for the Minnesota State Fair competition—Best Barbecue Recipe (5 ingredients or less—oil/salt/pepper were not counted and I added the mozzarella to the recipe later). I was thrilled to find that I had won 1^st Place (Blue ribbon and a nice case prize).

Give this one a try for Father’s Day. I’ve listed a couple ingredients and utensils that you can purchase from my company Garden County Cooking. We are offering free USPS Priority Shipping for Father’s Day which expires at noon on Wednesday, June 12 so that we can guarantee delivery before Father’s Day.

Enjoy and grill it forward! JML

BARBECUE CHICKEN ZA!

1 (12 ounce), room temperature pizza dough or store bought crust (see recipe below)

2 tablespoons good-quality extra virgin olive oil, divided

3 boneless, skinless chicken breasts cut into bite-size pieces

1 medium red onion, chopped

Fine sea salt and freshly ground black pepper

1 cup Croix Valley Competition Barbecue Sauce

1 cup shredded or thinly sliced smoked Gouda cheese

1/2 cup freshly shredded mozzarella cheese

Preheat grill or indoor oven to 425F degrees. Stretch or roll out room temperature pizza dough into a thin round crust and place on a cornmeal-dusted pizza pan, parchment paper, or baking sheet.
Sprinkle pizza dough with extra virgin olive oil. Using pastry brush spread oil around dough, including edge. Set side.
Heat 1 tablespoon olive oil in a heavy bottom skillet. Add cut-up chicken breasts and season with salt and pepper. Cook over medium-high heat until cooked through, about 8–10 minutes. Add red onion and cook until wilted. Remove from heat. Cool to room temperature (can be made ahead).
Evenly spread barbecue sauce over the pizza dough and top with chicken–onion mixture. Cover with shredded cheeses.
Using a Pizza Peel, slide pizza onto pizza stone/grilling grates or oven and bake for 20–25 minutes. Baking times will depend on thickness of crust and amount of toppings.
Remove pizza when crust is golden and toppings bubbly using Pizza Peel. Let cool for 2 minutes and cut into slices. You can use Pizza Peel to cool, cut, and serve pizza. Serves 8-10

Pizza Peel

Pizza Dough

4 cups unbleached white flour

¾ teaspoons of yeast

2 ½ teaspoons of fine sea salt

1 ¼ - 1 ½ cups of water

Combine flour, yeast, and salt in a mixing bowl. Add water (start with a smaller amount and add as needed) and mix until dry ingredients are incorporated.
Turn out onto a lightly floured surface and begin kneading until a developed dough forms. About 10 minutes.
Place dough in a clean oiled bowl, cover, and let rise until doubled in a warm area of your kitchen for about 2 hours. Punch down dough, empty onto workspace, and fold over and punch down again. Place back in bowl, cover, and let rise one more hour.
Divide dough into 4 rounded balls. Place on floured baking sheets, cover with plastic, and refrigerate 2 hours or overnight. To freeze, dust the dough balls with flour (this will help them not stick) and wrap in plastic. To thaw, let sit in the refrigerator overnight.
When prepared to make pizza, bring dough to room temperature. If dough is cold, large bubbles will form while in the oven and you may lose pizza toppings in your oven or grill. To thaw, place in refrigerator overnight for best results. Makes 4 (12 ounce) pizza crusts.

Beer Cerviche

2013-06-04T11:40:00.000-05:00

Monday, June 02, 2013 began the Twin Cities Live Chef's Beer Challenge and I was first up "to bat". I was invited "challenged" by Boom Island Brewing Company to use their Brimstone Tripel Beer to create a "Beer Cerviche". Yes, I'm known as "Pie Guy" on Twin Cities Live but I was up to the challenge. Fortunately I have visited the Yucatan/Mayan Peninsula of Mexico and islands in the Caribbean where Cerviche is a traditional dish. I used my knowledge of the perfect Cerviche preparation and marinated it in Brimstone Tripel Beer. The challenge worked and the marriage of Belgium beer and Caribbean/Mexican Cerviche worked beautifully. I hope you'll give this refreshing dish a try.

I have two recipes that I presented on Twin Cities Live. Brimstone Cerviche has more heat because of the added habanero chile. My second recipe is milder as I'm not a heat lover but it's just as yummy with the addition of avocado. Enjoy! JML

BRIMSTONE CERVICHE
½ cup freshly squeezed lime juice
1 ½ pounds raw shrimp, shell and tail removed, chopped or scallops or other white fish
½ cup Brimstone Tripel by Boom Island Brewing Company
1 cup red onion, diced
3 cups tomatoes, diced
1 fresh habanero chile, stem and seeds removed, minced or substitute 1 large jalapeno, diced, stem and seeds removed.
½ cup cilantro
¼ teaspoon fine sea salt (available at www.GardenCountyCooking.com)
1 teaspoon red pepper sauce

Add citrus juice and shrimp or other white fish in a glass bowl.
Mix all remaining ingredients in a large glass bowl, allow to marinate in the refrigerator for a least one hour. Shrimp will “cook” in the citrus juice as it marinates. Once the shrimp have ‘cooked”, add them to the large bowl and toss to combine.
Service cold with corn chips.

JML’S FAVORITE CERVICHE
1 cup sour orange juice (see note below) or freshly squeezed lime juice
1 pound raw shrimp shell and tail removed, chopped or scallops or other firm white fish
6 avocados, seeded and peeled and chopped
½ cup Brimstone Tripel by Boom Island Brewing Company
1 garlic clove, minced
1 Roma tomatoes, finely chopped
1 small red onion, finely chopped
¼ teaspoon ground cumin
3 drops hot pepper sauce
Corn tortilla chops
Smoked paprika aioli (optional)

In a glass or non-reactive metal bowl, combine citrus juice and shrimp or other fish. Cover and refrigerate for 2 to 4 hours or until shrimp or other fish become “opaque”. That means the proteins in the shrimp or other fish have “cooked”. Drain.
Mix all remaining ingredients in a large mixing bowl; allow marinating in the refrigerator for at least one hour.
Once shrimp or other fish has “cooked”; mix together with other ingredients and toss gently. Serve in a decorative bowl or cocktails glass with tortillas chips and aioli (optional). Serves 4-6

JML Note ~ Sour orange are mostly found in South American or the Yucatan Peninsula of Mexico. Many Mexican food markets (Mercado’s) carry them but here is a recipe in case you cannot find them in your city.

½ cup freshly squeezed grapefruit
¼ cup freshly squeezed orange juice
¼ cup freshly squeezed lime juice

SMOKED PAPRIKA AIOLI
2 tablespoons corn oil
2 tablespoons smoked paprika
2 egg yolks
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 teaspoon fine sea salt (available at www.GardenCountyCooking.com)
Dash of Tabasco
1 cup corn or peanut oil

In a small sauté pan, heat the corn oil and add the smoked paprika. Cook for about 2 minutes over low heat. Remove from heat and cool.
In a standing mixer, mix together the egg yolks, mustard, vinegar, salt, and Tabasco. With the mixer running, add the oil in a thin stream (it can be added faster after about 1/3 of the oil is in) until a thick emulsion is formed. Add the cool paprika oil a little at a time until incorporated. Chill. Makes about 1 cup

Grandma Thelma Anderson's 99th Birthday!

2013-05-28T11:12:00.000-05:00

Today, May 28th, marks what would have been my grandmother's 99th birthday. She was incredibly influential in my life; instilling in me the love for growing food, creating delicious recipes, preserving food, and preparing food for large groups of people and making sure everything tasted good. Food brought people together and it created what we fondly called "gathering".

Grandma also instilled in me good manners, treating others like I wanted to be treated, and enjoying everything that life offered such as weeding the garden to "Big Band and Swing" music, humming songs while grocery shopping and driving out to a little wooden bridge on a country road and having a small picnic. Grandma talked of traveling but she preferred to create a life that you didn't have to take a vacation from.

I miss her dearly--she passed back in 1976--but I talk about her everyday, write about her so it's almost like she's still living back on Belmont Road in Grand Forks, North Dakota. It's just I haven't called her in a while.

But back to her recipes and food. Grandma had so many incredible recipes and the way that woman treated food was inspirational. Today is National Brisket Day and I remember Grandma slow baking this recipe and the aroma in the kitchen and throughout the house was amazing. The hired hands on the farm certainly appreciated this recipe and Grandma made sandwiches that we would take out to the men in the field. Of course we had little paper cups so they could dip their sandwiches in additional sauce.

The sauce that the brisket cooks in is absolutely yum-yum! Once the brisket in cut and ready to serve, you may add more barbecue sauce, onions, etc. and let the sauce cook down a bit before serving. Sometimes I add a ¼ cup Jack Daniels and let cook down for an additional 10 minutes.

I hope you'll try this recipe and let me know what you think. Enjoy!

SLOW BAKED BRISKET
1 fresh beef brisket (4 to 6 pound size), well trimmed of fat
1 cup barbecue sauce (Croix Valley Competition Barbecue Sauce)
¼ cup Worcestershire sauce
¼ cup liquid smoke
1 teaspoon garlic powder
2 teaspoons celery salt
2 teaspoons lemon pepper
1 teaspoon coarse sea salt (Baleine Sea Salt)
1 cup chopped onion
½ cup water

Preheat oven to 275F degrees. In a large ceramic or cast iron baking dish, thoroughly mix all ingredients for sauce. Put the brisket in the baking dish, and turn it over once to coat it with the sauce. Cover with a sheet of parchment paper and then seal the baking dish well with heavy-duty aluminum foil. Bake for 5 to 6 hours or until desired degree of doneness.
Remove brisket from oven, leave covered, and allow to stand for one hour before slicing. Slice across the grain, and serve with sauce. Store and left over brisket in a tightly covered container in the refrigerator separately from sauce. Serves 8-12

Grandma Anderson's Rhubarb-Strawberry Pie

2013-05-27T21:44:00.001-05:00

I posted on FaceBook today that when I was growing up one of our family traditions was to hold a barbecue picnic at my Grandpa and Grandma's farm. Grandma Thelma Anderson made her delicious Rhubarb-Strawberry Pie. Many relatives and friends were invited for the first be picnic outing of the season but the guests of honor were those that had fought in foreign wars.

Sometimes their stories of war in Europe or Korea scared me but these men were so gruff and proud of who they were and what their propose was in these wars. Grandma made sure to bake enough pies and brew enough coffee for everyone as we sat in a circle, in lawn chairs, and with heart-felt respect listening quietly to their stories.

Today, I made Grandma's pie in honor of Memorial Day, the past memories, and what it means today. The rhubarb on our farm was amazing and the stalks thick and red. I would pull off stalks, rinse them under the outdoor facet and eat away. The spring stalks were so tasty and fill of natural sugar.

I hope you'll try this simple family recipe but is your strawberries are really sweet you might want to cut down on your sugar. Just saying. Enjoy and hugs--JML

GRANDMA ANDERSON’S RHUBARD-STRAWBERRY PIE

I believe grandpa planted this mouth-watering rhubarb next to the clothes line on purpose so that grandma would bake him this pie whenever she hung clothes and glanced at the jam-packed rhubarb plot ready for baking. Absolutely a must if you love desert pie.

Crust:

3 cups all-purpose flour

1 tablespoon white granulated sugar

1 teaspoon fine sea salt

½ cup cold butter flavored Crisco shortening, cut into small pieces

½ cup cold unsalted butter, cut into small pieces

½ cup cold water

1 egg yolk and 1 teaspoon water for egg wash.

All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal or little peas.
Drop by drop, add the cold water. Mix in with the finger tips not hands as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly.
Divide dough into two pieces and place each in plastic wrap. Fold over plastic wrap and press down to form a disk. This will make rolling out easier after chilling. Finish warping in plastic and place in the refrigerator for at least one hour.
Lightly spray a 9-inch pie plate with butter or vegetable cooking spray (optional). Roll out dough and place in pie plate. Return to the refrigerator until filling is ready. Roll out top crust. Using a pastry cutter, cut strips for a lattice top. For something special, twist your lattice strips and then create your lattice weave. If using a full crust, cut slits in the top. Makes pastry for 9-inch double-crust pie.

Filling:

2 cups fresh rhubarb, sliced into 1-inch pieces

2 cups fresh strawberries, sliced

1 1/2 cups white granulated sugar

Pinch of fine sea salt

1/3 cup all-purpose flour

1/2 teaspoon almond extract

2 tablespoons unsalted butter

Vanilla or regular sugar for sprinkling

Preheat oven to 400F degrees. In mixing bowl, gently blend rhubarb, strawberries, sugar, salt, flour, and almond extract.
Pour mixture into prepared pie crust. Dice butter and place around top of fruit mixture. Brush egg wash around edge of bottom crust. Cover with top crust and brush with remaining egg wash. Sprinkle with vanilla sugar. Vent decoratively top crust to release steam.
Bake for 45-55 minutes or until crust is golden and fruit mixture is tender and bubbly. Remove from oven and cook on a rack. Serve with butter pecan or vanilla ice cream. Serves 8-10

**From John Michael Lerma's Garden County Cooking--Where Everyone is Welcome to Sit at the Table

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Memorial Day Bratwurst Pizza!

2013-05-24T13:26:00.000-05:00

Want to try something different with your brats this Memorial Day weekend? How about making a pizza with them? Last year I created a recipe for a Bratwurst Pizza that I demonstrated for Frattallone's Ace Hardware stores throughout the Twin Cities. It is absolutely delicious and combines all the wonderful flavors of bratwurst on a bun but instead layered on pizza crust.

I demonstrated baking the pizzas using Webber grills. I rolled out my pizza crust, dusted parchment paper with corn meal, placed my rolled out dough/crust on the cornmeal dusted parchment paper, and topped my pizza with the various toppings. Using a Pizza Peel, I slid the pizza onto the grill grates and closed the top of the grill. After about 15 minutes the cheese was perfectly melted and the crust golden and crisp and the inside of the crust soft and flavorful.

Give this recipe a try. Using store bought pizza dough/crust and/or sauce is not a sin so enjoy turning your outdoor grill into an Italian pizza oven this Memorial Day Holiday Weekend. Hugs--JML

Pizza Dough Recipe~

4 cups unbleached all-purpose flour
¾ teaspoons of yeast
2 ½ teaspoons of Fine Sea Salt
1 ¼ - 1 ½ cups of water
1 cups of sponge/polish (optional, see recipe below)

Place sponge in a large mixing bowl; add flour, yeast, and salt. Add water (start with a smaller amount and add as needed) and mix until dry ingredients are incorporated.
Turn out onto a lightly floured surface and begin kneading until a developed dough forms. About 10 minutes.
Place dough in a clean oiled bowl, cover, and let rise until doubled in a warm area of your kitchen for about 2 hours.
Punch down dough, empty onto workspace, and fold over and punch down again. Place back in bowl, cover, and let rise one more hour.
Divide dough into ideal size for your gathering

a. 6oz pizzas, divide into 8 pieces
b. 12oz pizzas, divide into 4 pieces
c. 1lb focaccia or deep dish pizza, divide into 3 pieces

Mound the dough into balls. Place on floured baking sheets, cover with plastic, and refrigerate 2 hours or overnight. To freeze, dust the dough balls with flour (this will help them not stick) and wrap in plastic. To thaw, let sit in the refrigerator overnight.
When prepared to make pizza, bring dough to room temperature. If dough is cold, large bubbles will form while in the oven and you may lose pizza toppings in your oven. To thaw, place in refrigerator overnight for best results.

Sponge Recipe~
2 cups of unbleached white flour
2 cups water
¼ teaspoon yeast

In a large container with a secure lid, combine flour, water, and yeast. With whisk or fork, mix until well blended. Cover and set in a cool dark area. Bubbles will begin to appear after several hours. This is the fermentation process. At this point, usually 4 hours, you may refrigerate if you are not planning on using until the next day.

Tuscan Tomato Sauce Recipe~
1/4 cup extra virgin olive oil
4 large garlic clove(s)
1 teaspoon red pepper flakes
12 cups canned Roma tomatoes
1 teaspoon white granulated sugar
1 cup Chianti wine or other good quality red wine
1 tablespoon granulated chicken stock
1 tablespoon fresh oregano, chopped
1/4 teaspoon Fine Sea Salt

1/3 teaspoon freshly ground black pepper
½ teaspoon fresh English or French thyme leaves
½ cup fresh basil leaves, torn into thin strips

Using a medium size stock pot or Dutch oven, heat the olive oil over medium heat. Add the garlic and cook until golden but not brown as garlic will become bitter. Add red pepper flakes, tomatoes, sugar, and wine and reduce heat to low. While mixture is simmering, add oregano, salt, pepper, and thyme. Simmer uncovered until the sauce thickens about 1 ½ to 2 hours, stirring occasionally.
Before serving, add basil and combine. Serve over fresh pasta, on pizza, or in dishes that require tomato sauce. This sauce may be kept in the refrigerator for up to 5 days in an airtight container. You may also freeze up to 2 months. I use a food vacuum and store in Mason jar or freezer bags for best storage and freshness.

Pizza Peel

Bratwurst Pizza

1 (12 ounce), room temperature, pizza dough (see Pizza Dough recipe) or use store bought

2 tablespoons Croix Valley Honey Dijon Barbecue Sauce or Dijon mustard

¼ to ½ cup Tuscan Tomato Sauce or store bought sauce

2 cups shredded mozzarella cheese, divided

8 ounces precooked beer bratwurst

½ cup onions, minced

½ cup sauerkraut, drained, optional

1 cup shredded cheddar cheese

Preheat oven or grill to 425F degrees. Stretch or roll out (Using a rolling pin will push gases out of dough but will give you a crispy crust.) a room temperature pizza dough into a thin round crust and place on a corn meal dusted pizza pan, parchment paper, or baking sheet (this will give the bottom of your crust a nice sweet crunch and help release baked pizza from pan or paper).
Brush dough with Croix Valley Sauce and then top with tomato sauce. Evenly sprinkle 1 cup shredded mozzarella cheese.
Slice precooked bratwurst links into 1/4-inch slices. Layer on top of mozzarella cheese. Sprinkle with onions and sauerkraut, if desired. Top with remaining mozzarella and cheddar cheese.
Slide pan or parchment paper with topped pizza dough into oven or directly on outdoor grill grates using PizzaPeel. Bake for 14 to 17 minutes, until cheese is bubbly and crust is lightly browned. Remove from oven or grill using Pizza Peel and lightly brush edge of crust with olive oil for a glossy sheen and taste. Cut and serve immediately. Serves 8-10

Mom's Cheesy Potatoes GrillFest!

2013-05-12T07:47:00.000-05:00

Back in 2010, I was asked to participate in the Twin Cities Live Mother’s Day Recipe Contest against four of TCL’s other favorite chefs. The dish that I prepared was my mom’s cheesy potato recipe “Judy’s Cheesy Potatoes”. It’s about as yummy as a cheesy potato recipe could be.

TCL former co-host John Hanson and cooked up my recipe and former KSTP News Anchor Cyndy Brucato was the judge. I prepared mom’s recipe as usual but carefully spooned the mixture into Emile Henry Loins Head soup bowls and topped it with a crunchy corn flake topping. The idea was to bring the recipe to Mother’s Day dinner and the gift was to leave the set of Emile Henry Loins Head soup bowls for mom as her present. Cyndy enjoyed by recipe and presentation and I went on to win the challenge. I was thrilled to receive the TCL Golden Whisk award!

Today it’s a bit chilly outside but I have another idea to share with you—grilling mom’s cheesy potato recipe. Prepare the mixture following the recipe and place individual servings in tin foil pouches, top with corn flake topping and twist the top of the pouch to close. Place on preheated grill between a temperature of 350F to 400F degrees (not over direct heat) and grill/bake. Everyone will now have an individual serving of Cheesy Potatoes to go with your delicious entrée and other sides.

Mom's Cheesy Potatoes Baked in an Oven

Don't forget to join me at Minnesota Monthly's GrillFest May 18 and May 19. I will be giving a grilling demo on the Minnesota Pork Board Culinary Stage and sharing a booth with Frattallone's Ace Hardware where we will be selling Webber Grills, grilling items, and condiments. Click on the GrillFest link below to purchase tickets. Use promotional code "SAVEFIVE" and receive an additional $5.00 off your already discounted ticket for $30.00 just for purchasing on-line. I hope you’ll give my mom’s recipe a try and Happy Mother’s Day to all! Cheesy Hugs—JML

JUDY’S CHEESY POTATOES

¾ cup unsalted butter

1 medium yellow onion, chopped

1 (10 ounce) can cream of chicken soup (regular or fat-free)

2 cups sour cream (regular, low-fat, or fat-free)

3 cups (2 pounds) of American pasteurized process cheese spread “Velveeta” (regular or low-fat), diced

2 pounds country style hash brown potatoes

2 cups crushed corn flakes cereal

Preheat grill to 350F to 400F degrees. Prepare 8 foil pouches and spray with non-stick cooking spray and set aside.
In a heavy bottom sauce pan over medium-high heat, melt ½ cup of unsalted butter. Add the chopped onion and soup. Turn heat down to low and add sour cream and cheese spread. Stir to until cheese has melted and all ingredients have combined.
Divide and layer half the bag of hash brown potatoes in the prepared pouches. Divide and pour half the soup/cheese mixture over hash brown potatoes. Repeat with remaining hash brown potatoes and soup/cheese mixture.
Melt ¼ cup of unsalted butter in a skillet over medium heat. Add crushed corn flakes. Stirring lightly, brown until sugar in cereal begins to caramelize. Remove when golden brown. Do not burn.
Sprinkle caramelized corn flakes over individual cheese potatoes.
Grill for 45 minutes to 1 hour. Un-twist top of foil pouch for the final 15 minutes to develop a nice crunch. Serve immediately or prepare one or two days ahead of dinner or party and store in the refrigerator in a tightly covered container. Great served warm or cold. Reheat in a 350F degree oven for 15 minutes. Serves 8

Frattallone's is Grilling Central!

2013-05-10T13:10:00.000-05:00

This is cool. You can get FREE tickets to Minnesota Grillfest when you buy at Weber Gas Grill at Frattallone's and sign-up to win a grilling party with celebrity Chef John Michael Lerma!

Roasted (Grilled) Corn on the Cob

2013-05-10T10:55:00.000-05:00

GrillFest Ticket Special: To say "thank you" to our loyal customers, Garden County Cooking & JML are offering a promotional code "SAVEFIVE" to receive an extra $5.00 off your GrillFest tickets. Here's the deal: Click on either GrillFest link below, order your $35.00 ticket on-line and save $5.00 automatically. Input the promotional code word "SAVEFIVE" and receive an additional $5.00 off making your ticket total $25.00!

ROASTED (GRILLED) CORN ON THE COB

This recipe both roasts and steams Corn on the Cob for unbelievable flavor. Read my Corn on the Cob Essentials (below) for best flavors and storing.

1 dozen fresh Corn on the Cob

Water

Herbed or regular unsalted butter or margarine (regular, low-fat, or fat-free)

Sea salt (coarse or fine)

Carefully pull back corn husks but do not remove from bottom stalk. Remove corn silk and discard. Pull husks back over corn and tie with a long husk or cooking twine.
Place prepared corn cobs in a large stock pot or kettle. Cover with cold water and let stand for 1 hour before placing on the hot grill.
Drain corn cobs and place on hot grill, turning every 10 to 15 minutes. Some of the husks may become charred—that’s all right as long as they do not start on fire. If husks catch fire, spray with water bottle and move from direct fire area.
Corn cobs are ready when husks are dry and begin to pull away from top of cob, usually around 45 minutes in a low to medium temperature barbecue. If using high heat, move to higher warming racks or to edges of grill to slow cooking.
Remove from heat and serve by pulling back husks and using as handles. Slather with butter or margarine and sprinkle with salt. Enjoy! Serves 12 unless your guests want more than one!

CORN ON THE COB ESSENTIALS:

When buying fresh Corn on the Cob remember that it has been converting sweet tasting sugars to starch from the moment it was picked off the corn stalk. Plan accordingly to purchase, cook, and serve the same day the corn was picked or as close to that day as possible. That is why I prefer Corn on the Cob from the Farmer’s Market. I question the grower when the corn was picked. The luxury of the Saint Paul Farmer’s Market is that all produce must be grown within 50 miles of Saint Paul. This guarantees the freshest corn and produce because it is not trucked any farther than 50 miles.

WHAT TO LOOK FOR:

First ask questions of the grower such as when what the corn picked and what types of corn are they offering. Pick up each ear that you intend to purchase and weigh the cob ear in your hand. You want an ear of corn with substance. Look at the silk sticking out of the top of the ear. Corn silk should always be golden, full, and somewhat sticky. The more silk you see means more kernels of Corn on your Cob. You also want the husk to have a deep green color and not turning brown or have black spots. I pull back the husk on an ear of corn that I plan on purchasing to check the color of the kernels of corn. They should be rich in color. You should not see black spots or empty holes. That could mean a corn bore as reached the ear before you did.

Most stores don’t appreciate this method of testing, but my last test for fresh corn on the cob involves popping one of the kernels with my fingernail. If the juice from the kernel is thick and milky, the corn is fresh. Also be weary of markets that sell their produce out in the parking lot or a farmer that is selling their corn sitting in full sun. The sun will heat up the ears of corn and that will convert sugar to starch quickly. I purchase from road side stands and farmers that have their corn shaded from the sun.

STORING:

The ideal is to buy, cook, and eat your Corn on the Cob the day you purchase it. However, if you find yourself with extra corn or unable to cook it the day you buy, store in your refrigerator with the husks left on. Also do not store in a plastic bag. The cooling effect of the refrigerator will slow down the sugars turning into starch. If there is a long stem from where the ear was removed from the stalk, remove it to prevent loss of moisture. This will store your Corn on the Cob for a couple days but remember that the longer you store it the less sugar and more starch you will have.

Because I live in the Minnesota, fresh corn is only available during a short growing season. When I find a grower with fresh corn that is weighty and green, I purchase a couple dozen. I will use some for lunch and supper but a good deal of the corn will be stored for the winter. Start by removing the husks and scrub the ear with a vegetable brush to remove the silk. Wash and drain prepared cobs. In a large canning pot or kettle, bring water to a boil. Prepare an ice bath to quickly cool the cobs after boiling. When water begins to boil blanch (to kill enzymes and stop the ripening process before freezing) 6 ears at a time, allowing 7 minutes for small ears (1 ¼ inches or less in diameter), 9 minutes for medium and 11 minutes for large (over 1 ½ inches in diameter). Remove from boiling water to ice bath and cool completely. This may take longer than the blanching. Drain well and place in freezer bags trying to remove as much air as possible. I have a food vacuum which makes this process so much easier. Write the date on your bags and place in the freezer immediately. If using freezer bags store for up to 8 months. If using a food vacuum store for up to 3 years. My Corn on the Cob has never lasted that long.

MISC:

· Do not add salt to water while soaking or boiling corn. It toughens the corn.

· Overcooking hardens the corn kernels and reduces the sugar content

· Do not run cold water over cooked cobs to “cool them down” as it will make the corn soggy.

Recipe from my cookbook Garden County Cooking--Where Everyone is Welcome to Sit at the Table.

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Mini Shrimp Tacos

2013-05-05T12:55:00.001-05:00

Happy Cinco de Mayo and have I got a delicious recipe to celebrate the holiday and the month of May. My Mini Shrimp Tacos can be made indoors or outdoors on your grill by simply using a cast iron skillet or other heavy bottom skillet. Le Creuset works well too. The Smoked Paprika Aioli makes the perfect accompaniment to the tacos. I find using a hand immersion blender gives me more control in creating the perfect aioli (mayonnaise).

Enjoy and grilling hugs—JML

MINI SHRIMP “TACOS”

2 pounds shrimp (Caladonian Blue are best), shelled and deveined

2 large egg whites

2 tablespoons extra virgin olive oil

1 medium yellow onion, minced

2 tablespoons minced garlic

1 red bell pepper, minced

¼ cup minced mint

¼ cup minced basil

¼ cup chopped flat-leaf parsley

Sea salt and ground black pepper to taste

12-inch flour tortillas

In a cast iron skillet over medium heat on your grill, sweat the onions and garlic until soft. Let cool.
In a food processor, blend the shrimp and egg whites until paste-like. Transfer mixture to a work bowl and mix in all the other ingredients.
Using a small circle cutter, cut rounds out of the flour tortillas.
Place a small amount of filling in the tortilla circle and fold in half (the result - mini taco!). Place completed tacos on a plate and refrigerate until ready to cook.
Heat about 4 tablespoons of corn oil in a cast iron skillet or heavy bottom sauté pan and grill over medium heat. Sauté tacos on both side until browned and shrimp filling is cooked through. Serve warm with smoked paprika aioli. Serves 8-10

SMOKED PAPRIKA AIOLI

2 large egg yolks

1 tablespoon Dijon mustard

1 tablespoon white wine vinegar

1 teaspoon fine sea salt

Dash of Tabasco

1 cup corn or peanut oil

2 tablespoons smoked paprika

2 tablespoons corn oil

In a small cast iron sauté pan or saucepan, heat the corn oil and add the smoked paprika. Cook for about 2 minutes over low heat. Remove from heat and cool.
In the bowl of a standing mixer with whisk attachment, whisk together the egg yolks, mustard, vinegar, salt, and Tabasco. With the mixer running, add the oil in a thin stream (it can be added faster after about 1/3 of the oil is in) until a thick emulsion is formed. Add the cool paprika oil a little at a time until incorporated. Chill. A hand immersion blender works perfectly for blending this recipe also. Makes about 1 cup

Saturday, May 18 and Sunday, May 19 is Minnesota Monthly’s GrillFest at the Depot in Minneapolis. Purchase tickets now on-line for $5.00 off (plus use Promotional Code "SAVEFIVE" and receive an additional $5.00 off your tickets! It's our way of saying "thank you" and it's also to celebrate all things Grilling! Your GrillFest ticket covers food, wine, and beer samplings at many of the booths and feature areas, plus the grilling demos and music stage. Think Food & Wine Experience outdoors with grills! I will be on the Minnesota Pork Board Culinary Stage presenting a couple delicious recipes and sharing a booth (Garden County Cooking) with Frattallone’s Ace Hardware. We will offer Weber Grill specials, food demos, Plump Chef rubs/shakes, sauces, gadgets, and giveaways. You won’t want to miss this celebration! See you there! JML

GrillFest and German Beer Bratwurst

2013-05-01T12:30:00.001-05:00

The weather in Minnesota might not be the finest today but the month of May begins National Barbecue Month. Rain or shine Minnesotans love their grills and in honor of this wonderful culinary pastime I am posting grilling recipes, grilling know-how, grilling safety, and anything to do with grilling the entire month of May.

To begin, I’m posting one of my favorite grilling recipes that is easy to prepare and loaded with yummy flavor. This recipe has you grill your brats-any flavor-first and then simmer them in melted butter and beer. No matter how long the brats remain in the simmering saucepan/pot, they will be full of flavor and moist. This is especially helpful when your family or guests ask for a brat now and tell you they will have another later. This eliminates the greasy, dried up brats of the past that sit on the grill grate and allows you to serve brats with crispy skins and moist meaty insides.

May is also Minnesota Monthly’s GrillFest at the Depot in Minneapolis, May 18^th and May 19^th. Purchase tickets now before they are sold out. It’s a celebration of all things Grilling! Your GrillFest ticket covers food, wine, and beer samplings at many of the booths and feature areas, plus the grilling demos and music stage. Think Food & Wine Experience outdoors with grills! I will be on the Minnesota Pork Board Culinary Stage presenting a couple delicious recipes and sharing a booth (Garden County Cooking) with Frattallone’s Ace Hardware. We will offer Weber Grill specials, food demos, Plump Chef rubs/shakes, sauces, gadgets, and giveaways. You won’t want to miss this celebration!

Enjoy and grilling hugs--JML

German Beer Bratwurst

6 to 8 German style bratwurst (or your favorite)

1 to 2 (12-ounce) bottles of good quality German beer

1 large yellow onion, sliced

2 to 4 tablespoons of unsalted butter

2 tablespoons of dark brown sugar

Pierce the skin of the bratwurst with a fork. Grill bratwurst for approximately 8-10 minutes until "just about" done.
Add 2 tablespoons of butter into a heavy bottom saucepan or stock pot over medium heat until butter is soft. Add bratwurst and beer. Cover and let simmer over very low heat for 20 minutes to 1 hour. The beer flavor will be stronger the longer you let it simmer. The bratwurst will finish cooking during this step.
As the bratwursts are simmering, add 1 to 2 tablespoons of butter into a saucepan with onion. Cook until the onions are clear. Once the onions are clear, add the brown sugar and mix with the onions. Take off heat before the brown sugar is added. Serve with Honey Butter German Mustard (recipe below) on a bun with a bottle of German beer. Serves 4-6

~ HONEY BUTTER GERMAN MUSTARD

5 oz Crème Fraiche or Sour Cream

2-3 tablespoons Velvet Bees Gourmet Honey Butter

3-4 tablespoons German mustard

Fine sea salt and sugar to taste

Stir Crème Fraiche, honey butter and mustard until creamy; taste for correct balance of ingredients. Add sugar and salt to taste.

~ Crème Fraiche – Recipe in case you cannot find at grocery store

1 to 2 tablespoons cultured buttermilk
2 cups heavy cream (pasteurized, not ultra pasteurized or sterilized, and with no additives)
Combine the buttermilk and cream in a saucepan and heat only to tepid (not more than 85 degrees on an instant reading thermometer). Pour into a clean glass jar. Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened. Stir and refrigerate at least 24 hours before using. The cream will keep about 2 weeks in the refrigerator.

Etouffee

2013-04-25T11:31:00.000-05:00

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Recently I began carrying a line of Plump Chef Rubs and Shakes made by Chef Peter Christenson, Executive Chef at Tri City Restaurants. His culinary creations enhance a variety dishes from meats to vegetables and have just arrived at Garden County Cooking.com just in time for the grilling season.

Below is one of Chef Christenson's recipes using his Haitian Love Rub which is described at “An exotic blend of spices including curry and tomato with garlic and a pinch of cayenne pepper that is great on vegetables, rice, and seafood.”

I hope you’ll give this recipe a try and check out my GardenCountyCooking.com’s Merchandise page for Plump Chef’s entire line of rubs and shakes.

Étouffée or etouffee (pronounced: [e.tu.fe] ay-TOO-fay) is a dish found in both Cajun and creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana. Étouffée is most popular in New Orleans and in the Acadiana area of the southernmost half of state.

~Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a small amount of liquid,and can be seen as a form of stove-top braising. The meat dishes cooked in this fashion are typically served over boiled or steamed white rice as a rice and gravy, while the vegetables are typically served as side dishes.

Both definitions from Wikipedia.com

ETOUFFEE

From www.PlumpChef.com

1 pound Andouille sausage

1 pound Chicken breast

1 each Red and Green Bell Pepper

2 red onions

½ pound Shrimp

½ pound Scallops

Haitian Love Rub (available at www.GardenCountyCooking.com)

2 cans stewed tomatoes

1 quart (4 cups) chicken stock

4 cups scented or white rice, cooked

4 green onions

In a large sauté pan or casserole dish brown sliced Andouille Sausage, then add diced chicken breast and cook until the chicken is seared.
Add diced bell peppers and red onion. Cook for an additional five minutes.
Add seafood then sprinkle with Haitian Love Rub.
Add stewed tomatoes and chicken stock, stir and simmer for 10 minutes.
Serve with scented or white rice and garnish with sliced green onions.

Spinach and Artichoke Sandwich Melts

2013-04-24T18:09:00.000-05:00

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Today on TWIN CITIES LIVE I shared a couple recipes found on Pinterest. The first recipe for Spinach and Artichoke Sandwich Melts was posted on TCL fan Lori Eilers' Pinterest page and from HalfBakedHarvest.com. I kicked up the recipe just a tad by adding apple wood smoked bacon. This recipe is 100 times better than your typical spinach and artichoke dip and makes an amazing sandwich for lunch/snack/supper. Filling can be made ahead of time and then grilled before your guests arrive.

For the recipes for both the Spinach and Artichoke Sandwich Melts and Strawberry Cheesecake Cupcakes go to TWIN CITIES LIVE

Enjoy and big hugs--JML

Chicken Asparagus

2013-04-22T09:48:00.000-05:00

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This recipe appears in my first cookbook: Garden County Cooking—Where Everyone is Welcome to Sit at the Table.

When I thought of ways to celebrate Earth Day with food, I immediately thought of asparagus. Growing up on a farm in the Red River Valley of North Dakota provided us with rich soil and a beautiful crop of asparagus that would push its way through the last snowflakes left on the ground. The green spires looked like they were reaching for the sun and seemed to grow about an inch everyday.

My grandmother and I preserved as much asparagus as we could through canning and/or freezing but a good deal of our spring harvest was used immediately for delicious recipes like this one.

Grandma Thelma Anderson made this recipe a couple times during the spring and summer using the fresh asparagus from the garden. Once and a while she would use our frozen asparagus but commented on how soggy the vegetables would get when fried or stir-fried.

My favorite part was preparing the onions. We would slice white onion into quarter segments then carefully separate the “petals” of the onions. Once the dish was completed the onions gave the illusion of fallen flower petals. I hope you’ll give this yummy recipe a try and if you don’t have a wok; use a heavy bottom frying pan/skillet. Enjoy! JML

CHICKEN ASPARAGUS

1 tablespoon good quality soy sauce

1 tablespoon cornstarch

¼ teaspoon white granulated sugar

½ cup chicken broth or water

4 tablespoons of vegetable or peanut oil, divided

1 large garlic clove, minced

1 teaspoon ginger, whole root grated or powdered

3 to 4 medium boneless, skinless chicken breast, cut into bite-sized pieces

1/8 teaspoon white pepper (Indonesian course grind is my favorite)

1 pound fresh asparagus

1 large white onion, cut into quarters and petals separated

2 tablespoons water

Dash of white granulated sugar

In a small bowl or measuring cup mix a cooking sauce by combining soy sauce, cornstarch, sugar, and broth. Set aside. Stir well before adding to meat and vegetables.
Heat a wok or deep heavy bottom frying pan over medium-high heat. Add 2 tablespoons of oil. When oil begins to heat add garlic and ginger. Stir immediately and do not let garlic burn or brown as it will become bitter. Add chicken and stir-fry until cooked though, about 5-8 minutes. Remove chicken from pan.
Add 2 tablespoons of oil to pan and heat. Add asparagus and onion and stir-fry for about 2 minutes. Add water, sprinkle with sugar, cover, and cook for 3 minutes. This will steam the vegetables until crisp but tender. Return chicken to pan. Add cooking sauce. Stir fry all ingredients until sauce begins to bubble and thicken. Serve with white or brown rice. Serves 4.