Garden County Cooking

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.

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 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.

Blind Baking Pie Crust

2013-04-11T16:02:00.000-05:00

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The term "Blind Baking" means preparing a pie crust for a pie filling that will not be baked. Some find this confusing and other are intimidated by the process. Hopefully I can help. ~My recipe is below.

First, you want to make sure all your ingredients, especially your fats (Crisco, butter, lard, etc.) are ice cold. I'll explain this later. I mix my dry ingredients (flour, sugar, salt) together before adding my fat. I use half Crisco vegetable shortening (for stability) and half unsalted butter (for flavor). I found "The Perfect Pastry Blender" while on a buying trip looking for merchandise to offer on my website and at shows. And it is, perfect. You don't need to cut your fat into small pieces before processing. The Perfect Pastry Blender does it all--slices up your chilled fats and "cuts in" or processes it into the dry ingredients.

Once your have "cut in" the fat, slowly add ice cold water (lesser amount until the right consistency). Using your fingers (your palms will warm the dough), mix the ingredients around the bowl until a dough ball forms. Wrap in plastic, chill, and your dough is ready to roll out.

I like to use a Silpat silicone liner to roll out my pie dough as I don't need as much flour for rolling out. That means more "fat" flavor rather than flour flavor.

The other reason I like using a Silpat liner is that I can fold it over to release half my pie dough easily. Then I lift the folded over dough into my pie dish. I prefer Emile Henry Ceramic Pie Dishes. I really do think they are the best on the market with their perfect heat distribution--plus they are very attractive.

Unfold your pie dough and press gently into the bottom and sides of your pie dish. Slice away any excess pie dough.

Using your finger tips, gently fold the edge of the pie dough under.

Using your fingers, fork, or other utensil, decoratively crimp the edges.

Poke holes around the bottom and sides of the pie dough with a fork. This will prevent air bubbles forming under your crust during the baking process.

Place pie dough in refrigerator (30 minutes) or freezer (15 minutes) and preheat oven per recipe. By chilling your pie dough before baking you are keeping the fats ice cold and those little bits of fat will burst open, releasing stream, while baking making a nice flaky crust. It's not the type of flour, vodka, eggs, etc you add to your dough.but by keeping those fats ice cold and in little pieces that make a successful flaky crust...and one that tastes good too!

Take a piece of parchment paper or baking paper (not wax paper as it can stick to the baked crust) and gently place in the chilled pie dough. Using pie weights or old beans, weigh the parchment paper down. Spread weight evenly and place in preheated oven. Don't forget to set kitchen timer! ~NOTE: The red item on the bottom rack of my oven is the Emile Henry Pizza Stone. I use it for baking pizzas or bread. It's like having an Italian Pizza Oven in my home. It's great for grilling too and makes wonderful pizzas on the grill as well as delicious salmon. When not in use I leave it in my oven to help regulate the oven temperature. The stone retains so much heat that it brings the temperature back up to the desired level after opening the oven door. Helpful hint!

My recipe for Blind Baking Pie Crust calls for 10 minutes with the parchment and weights in and 10 minutes without the parchment and weights. This will create a nice golden brown crust, that once cooled, is ready for filling with chiffon, custard, chocolate, or many other wonderful pie fillings. Enjoy! JML

The Perfect Pie Crust

Crust:

1½ cups all-purpose flour

½ tablespoon white granulated sugar

½ teaspoon fine sea salt

¼ cup cold Crisco butter flavored shortening, chilled and cut into small pieces

¼ cup unsalted butter, chilled and cut into small pieces

¼ cup cold water

Cooking spray

All ingredients should be ice 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 small peas or course meal.
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. Wrap in plastic, press down to form a disk for easier rolling out, and chill for 1-hour. Remove from refrigerator and let warm for 5 minutes before rolling out.
Lightly spray a deep 9-inch pie dish or regular 10-inch pie dish. Roll out pie dough and place in pie dish allowing the excess pie dough to hang over the edge. Trim away excess, tuck under edge, and decoratively crimp. Chill in the refrigerator for 30 minutes or freezer for 15 minutes.
Preheat the oven to 400F degrees. Line the pie dough shell with parchment and baking beans or beads. Bake the shell for 10 minutes. Remove the paper and beans/beads and return to the oven for 10 more minutes or until golden brown. Cool. Makes pastry for one deep 9-inch or regular 10-inch single-crust pie.

Exotic Fruit Skewers

2013-04-08T09:43:00.000-05:00

It’s Monday, April 08, 2013 and it’s cloudy, rainy, and cold in the Twin Cities of Minnesota. The evening low is currently the morning high at 39F degrees. My first notion is to curl up on the sofa, find a good morning movie, and eat warm caramel rolls. As comforting as that sounds, my body is screaming “I need the sun!”

In consideration of this dull start to the week I decided to make myself a Wild Berry smoothie after finishing off my coffee. I had a good breakfast of old fashioned oatmeal, soy milk, raisins, honey, and cinnamon and now I need a “kick-start”. Fruit and berries! They are full of sunshine and taste like sunshine.

While sipping down my smoothie, I thought of recipes in my collection that feature fruit or berries but would fill the body with sunshine.

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My first cookbook Garden County—Where Everyone Is Welcome To Sit At The Table has a wonderful recipe called Exotic Fruit Skewers. It’s easy to find all the fruits are your local grocery store or you can substitute with your favorite flavors. The drizzle/dipping sauce can be made low-fat and fat-free and adds a little sugar zing. Of course you can simple snack on the skewers as they all have natural sugars and that fantastic taste of sunshine.

Don’t feel like grilling? You don’t have too. Grilling brings out their natural sugars through caramelization. You can use your outdoor grill, stove top grill, even a George Foreman Grill. Eating these skewers without grilling it totally cool and the recipe will still taste fabulous.

So do yourself a favor and snack, lunch, afternoon snack, and supper with fruit and/or berries today. I’m already feeling “perky” thanks to my Wild Berry smoothie! Enjoy and sunny hugs--JML

EXOTIC FRUIT SKEWERS

1 mango, peeled, pitted and cut into chunks

1 papaya, peeled, seeded, and cut into chunks

2 bananas cut into thick slices

2 star fruit, cut into thick slices

3 Kiwi, peeled and cut into thick slices

8 lemon leaves

½ cup white granulated sugar

½ cup pure maple syrup

8 ounces of low-fat or fat-free cream cheese, room temperature

8 ounces of fat-free half and half

1 lime, freshly squeezed and grated zest

3 tablespoons confectioner’s sugar

Preheat grill to a medium heat. Soak 6 wooden skewers in water for 30 minutes. Layer a baking pan with foil folded up around the edges. Spray with cooking spray. Set aside.
Assemble each skewer with a couple pieces of each fruit in rotation separating each set with lemon leaves. Set finished skewer on prepared foil.
In small bowl mix sugar and maple syrup. Brush over fruit skewers. Place baking pan on grill and cover. Cook for 5 to 10 minutes until fruit begins to release its sugars and mangos turn golden.
In a mixing bowl, beat cream cheese with an electric mixer until fluffy. Beat in half and half, lime juice, zest, and sugar.
Remove skewers from grill and serve immediately. Brush cream cheese mixture over skewers and serve. Serves 6.

Italian Chocolate Mousse

2013-04-03T10:25:00.000-05:00

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Anyone in a chocolate mood today...this week? I'm re-posting my Italian Chocolate Mousse recipe with photos because I get several requests on "how to make a successful mousse". That's why I took photographs along the way to illustrate what your recipe will look like during the process. Let me know if you have questions and how you like/enjoy my recipe. Big chocolate mousse hugs! Enjoy! JML

ITALIAN CHOCOLATE MOUSSE

8 large eggs, divided (Fresh eggs!)

2 cups confectioners’ sugar

1 ½ cups mascarpone soft cheese

½ cup Dutch processed cocoa powder

2 teaspoons vanilla bean paste (available www.GardenCountyCooking.com)

1 tablespoon dark rum, or to taste

Separate egg yolks from egg white in separate bowls. Set aside. In the bowl of a standing mixer with the paddle attachment, beat the egg yolks until they begin to turn pale. Add the confectioners’ sugar and blend until thick and light pale in color.

**Use the freshest eggs you can buy. One way to tell is when cracked open the yolk does not break--and it's not runny. The yolk stands firm and round**

Add mascarpone cheese and mix well. Beat in cocoa until egg yolks, sugar, and cheese mixture no longer appear. Pour in vanilla and rum. Beat in well.

In a clean and dry mixing bowl whip eggs whites until they form stiff peaks. **Clean and dry will help the egg white "climb" up the side of the bowl and fill with air--make sure there is no trace of oil**

Fold egg whites slowly into chocolate mixture until well blended. Using a spatula moved mixture/blend from top to bottom and use an "uplift" motion to incorporate the egg white.

Spoon completed mixture/mousse into decorative glasses or bowls and refrigerate for at least one hour before serving. Serves 8

Strawberry Pie for your Easter Holiday

2013-03-29T15:21:00.000-05:00

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Went grocery shopping this morning after a buesiness planning meeting and first thing that greeted me, once inside the grocery store doors, were stacks of beautiful one pound boxes of strawberries. The fragrance of fresh strawberries was just as over powering as the bright red color of all those juicy berries.

Quickly I used my IPhone to bring up my blog to find my recipe.

"Chad" I yelled. Trying to get his attention away from the asparagus. "How about my Strawberry Pie for Easter dinner dessert?"

Chad's eyes lit up and his head bounced up and down in approval.

I've posted this recipe before but it truly is one of my best pie recipes and one from the family that has been as good as the first day I remember my grandmother Thelma Anderson making it to top off one of her fantastic dinners.

Give it a try and I think you'll agree on how fresh the taste is but how easy it is to make. My recipe calls for frozen strawberries to use in the filling but I simply substitute fresh. It's not a problem.

Also, in honor of my buddy John Hanson (former co-host of TWIN CITIES LIVE), you can prepare my homemade whipped topping or go ahead and use Cool Whip (one of John's favorites).

Enjoy and Happy Easter Holiday Hugs! JML

THELMA'S STRAWBERRY PIE

Crust:

1½ cups 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, chilled and cut into small pieces

¼ cup cold water

Cooking spray

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.
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.
Lightly spray a deep 9-inch Emile Henry Pie Dish or 8 ½ inch fluted flan pan, allowing the excess pastry to hang over the edge. Roll out dough and place in pie plate. Chill in the freezer for 10 minutes.
Preheat the oven to 400F degrees. Pierce sides and bottom of crust with a fork. Line the pastry shell with parchment and baking beans or beads. Bake the shell for 10 minutes. Remove the paper and beans/beads and return to the oven for 10 more minutes. Cool. Makes pastry for 9-inch single-crust pie.

Filling:

2 pounds frozen strawberries (may substitute fresh)

2 tablespoons freshly squeezed lemon juice

2 tablespoons water

1 tablespoon unflavored gelatin

1 cup white granulated sugar

Pinch sea salt

1 pound fresh strawberries, hulled and sliced thin

Cook frozen berries in large heavy bottom saucepan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until thick and jam-like, about 25 minutes (mixture should measure 2 cups).
Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture (make sure cooked mixture is at 103 degrees or below or gelatin will fail) and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.
Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.)

Topping:

4 ounces cream cheese, softened

3 tablespoons confectioners’ sugar

1/2 teaspoon vanilla bean paste (available at www.GardenCountyCooking.com)

1 cup heavy whipping cream

With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with whipped cream topping. Serves 8-10

Cheesy Potatoes for the Easter Holiday

2013-03-27T11:44:00.002-05:00

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Back in May 2010, I was asked to participate in a TWIN CITIES LIVE Mother’s Day Food Challenge that focused on Mother’s Day recipes. I prepared my mom’s Cheesy Potatoes and presented them in individual Emile Henry Lion’s Head Soup Bowls. The idea presented to the judge (KSTP’s Cyndy Brucato) and viewers was to make the Cheesy Potatoes and also give “mom” or the host the set of soup bowls as a gift.

I won that challenge but mostly enjoyed sharing a family recipe that can be made low-fat or regular. This makes a delicious side for the upcoming Easter Holiday and I hope you’ll give it a try. It compliments ham, beef roasts, and poultry.

Enjoy and have a wonderful Easter Holiday--JML

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 of American pasteurized process cheese spread (regular or low-fat), diced

2 pounds country style hash brown potatoes

2 cups crushed corn flakes cereal

Preheat oven to 350-degrees. Spray a 9 x 13 baking pan or 6 individual soup bowls 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.
Layer half the bag of hash brown potatoes in the prepared pan. 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 cheese potatoes.
Bake 13 X 9 baking dish for 1 hour uncovered or individual soup bowls for 30-40 minutes. 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 6-10

Cooking with Chocolate

2013-03-25T19:28:00.000-05:00

Chef John Michael Lerma knows how to take a good thing and make it better! He shows us how to take a favorite food for snacking and use it for cooking. He’s making a Chocolate Pizza, Chocolate Chicken Wings, and Chocolate Soup. It’s what he call’s “JML and the Chocolate Factory!”

Chocolate Pizza

2 (12-ounce) pieces of purchased or homemade pizza dough*
2 teaspoons unsalted butter, melted
1 cup chocolate-hazelnut spread (recommended: Nutella)
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 cup white chocolate chips
1/2 cup chopped hazelnuts, toasted

Preheat oven to 450F degrees. Line 2 large baking sheets with parchment paper. Roll out the dough to a 9-inch-diameter round. Transfer the dough to the prepared baking sheets. Using your fingers, make indentations all over the dough. Brush the dough with butter, then bake until the crust is almost crisp and pale golden brown, about 8 minutes. Remove from oven.
Immediately spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over spread. Bake just until the chocolate begins to melt, about 2-3 minute. Sprinkle the hazelnuts over the pizza. Cut into wedges and serve. Makes 2 pizzas that will serve 8-10 persons from each.

*JML’S 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:
1. 6oz pizzas, divide into 8 pieces
2. 12oz pizzas, divide into 4 pieces
3. 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.

Chocolate Chicken Wings

1 tablespoon vegetable oil
12 chicken wings
3 cloves garlic, chopped
2 tablespoons chili powder
½ teaspoon ground allspice
2 cups tomato sauce
1 cup water
3 ounces dark chocolate, coarsely chopped
1 teaspoon hot pepper sauce
½ teaspoon fine sea salt
2 tablespoons finely chopped cilantro

In a large, heavy bottom skillet, heat the oil over medium-high heat. Add the chicken wings and cook, turning occasionally, until browned, about 5 minutes; transfer to a plate and cover to keep warm.
To the chicken wing drippings, add the garlic, chili powder and allspice and cook, stirring, for 1 minute. Stir in the tomato sauce, scraping up the browned bits from the bottom of the pan. Add 1 cup water, the chocolate, hot sauce and 1/2 teaspoon salt and cook, stirring, until the chocolate is melted.
Return the wings to the pan, lower the heat, cover and simmer until the wings are cooked through and the sauce is reduced to a thick glaze, about 20 minutes. Sprinkle with the cilantro. Serves 4

Chocolate Soup

4 ½ cups whole milk
1 cup sweetened condensed milk
1 teaspoon vanilla bean paste
10 ounces bittersweet chocolate, chopped
5 tablespoons cornstarch
5 tablespoons cold water
Mini chocolate biscotti, for garnish
Fresh raspberries, for garnish
Fresh mint leaves, for garnish

In a medium heavy bottom saucepan over medium heat, stir together the whole milk, sweetened condensed milk, and vanilla bean paste. Bring the mixture almost to a boil, stirring constantly. Remove from heat and let steep for 20 minutes.
Return the saucepan over low heat, add the chocolate, and slow-whisk until the chocolate melts. Combine the cornstarch and water to form a slurry. Add the slurry a little at a time, whisking constantly, until the soup is thick and smooth. You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5 to 7 minutes.
Pour the soup into bowls and garnish with biscotti, raspberries, and mint leaves. Serves 6-8

Ham with Assorted Sauces for the Easter Holiday

2013-03-24T16:28:00.000-05:00

One week from today is the Easter holiday and if you’re like me you will be cooking for your family and/or friends. Having guests over for Easter dinner is such a delight and sometimes surprising too. I say surprising because the weather is different every year. About ten years ago we were having Easter dinner and straight-line winds blew through with torrential rains. Several trees came down on our street and it certainly got all our guests up and about rather than lying around. Before the storm we were outside enjoying the daffodils. This year we have snow and ice.

When I was attending the University of North Dakota, I began hosting “Orphan Easter Dinners”. I invited men and women from the nearby Air Force base to come have a holiday dinner. These service men and women had no family to join. We all became good friend and they had an afternoon of gathering forgetting they were alone.

After moving to the Twin Cities, I still held these dinners but it was with friends and neighbors who had no where to go. Later I found most of them declined joining their families because they wanted to attend the “Orphan Dinners” I held. It was touching and it was cute.

Last week I taught a recreational cooking class at All Inc. where we prepared ham steaks and poured a drizzle of my bourbon cream sauce on top. Everyone was surprised at the rich taste of the sauce but how well it complimented the ham—also there was no alcohol taste as it burned off.

Hopefully you will consider serving your Easter ham or ham steak with one of delicious sauces. Give them a try throughout the week so you’re ready and prepared to impress everyone at your Easter dinner table. Enjoy and hugs—JML

JML Note: These sauce double and triple very well depending on the size of your ham steaks and number of guests.

Ham Steaks with Irish Whiskey Sauce (*JML Favorite)

4 ham steaks

2 tablespoon unsalted butter, divided

2 teaspoons onion, finely chopped

1 teaspoon dark brown sugar

2 teaspoon Irish Whiskey

1 tablespoon all-purpose flour

¾ cup water or stock

Sea salt, to taste

Freshly ground black pepper, to taste

Spray outdoor grill, stove top grill or heavy bottom skillet with cooking spray. Heat to medium-high heat. Melt 1 tablespoon butter and brush ham steaks Snip fat to prevent curling and grill/fry for 7-8 minutes per side.
In a heavy bottom sauté pan over medium heat, cook onions in remaining butter until translucent. Remove from heat and stir in flour. Gradually add water or stock and return to heat. Add sugar and bring to a boil. Simmer gently for about 2 minutes to cook flour. If sauce seems thick, add more water or stock. Add whiskey and season with salt and pepper to taste.
Place ham steaks on a serving platter and pour sauce over each steak. Serve remaining sauce on the side. Serves 4

HAM STEAK WITH BOURBON AND CREAM SAUCE

2 tablespoons unsalted butter

1 (1 ¼ pound) cooked bone-in ham steak

¾ teaspoons freshly ground black pepper

¼ cup good quality bourbon

½ cup heavy cream

2 teaspoons stone ground mustard

1/8 teaspoon instant-coffee powder

In a heavy bottom skillet melt butter over medium-high high. While butter is melting, pat ham steak dry with paper towels. Sprinkle entire steak with pepper.
Once the butter form subsides sauté the ham steak, turning once, until browned in spots and heated through about 4 to 5 minutes total. Transfer ham to a platter and cover to keep warm.
Add bourbon to skillet and carefully ignite with a kitchen match. When flames subside, add cream, mustard, and coffee powder, deglazing any brown bits from the bottom of the skillet. Simmer until slightly thickened, 1 to 2 minutes. Pour some of sauce over ham and serve remainder on the side. Serves 4-6

BAKED HAM STEAK WITH CUCUMBER, TARRAGON, & MUSHROOM SAUCE

1 tablespoon unsalted butter

4 large mushrooms (any variety), sliced thin

1 cucumber, peeled, seeded, and sliced thin crosswise (about 1 1/2 cups)

2 teaspoons finely chopped fresh tarragon leaves plus tarragon sprigs for garnish

2 tablespoons heavy cream

¼ teaspoon Dijon mustard

1 pound cooked bone-in ham steak, trimmed of fat

Preheat oven to 350F degrees. Spray a baking dish large enough to hold the ham steak with cooking spray. Set aside. In a heavy bottom skillet melt the butter over medium heat. Add the mushrooms, stirring, until they begin to give off their liquid. Add the cucumber and cook the mixture, stirring, for 3 to 5 minutes, or until the cucumber is softened slightly.
Stir in the chopped tarragon, cream, and the mustard. Cook until the mixture begins to thicken slightly.
Put the ham steak in prepared baking dish and spread it with the mushroom/cucumber mixture. Bake the ham for 15 minutes, or until it is heated through. Serve and garnish the top with the tarragon sprigs. Serves 4-6

HAM STEAK WITH CIDER RAISIN SAUCE

1 small yellow onion

1 ½ cups good quality apple cider, usually not from concentrate

2 tablespoons cider vinegar

1 teaspoon mustard seeds

1 teaspoon Dijon mustard

1 tablespoon extra-virgin olive oil

1 pound cooked bone-in ham steak

1 teaspoon grated peeled fresh gingerroot

2 tablespoons unsalted butter

½ cup raisins (you may use golden too)

1 tablespoon flat-leafed parsley, minced

Finely mince onion and blend together in a medium mixing bowl with cider, vinegar, mustard seeds, and mustard. Set aside.
Heat oil in a heavy bottom skillet over medium-high and sauté ham steak until heated through about 4 minutes on each side. Transfer the ham to a platter, cover and keep warm.
In the fat that is remaining in the skillet cook onion over medium, stirring occasionally, until translucent, about 5 minutes. Add the gingerroot and cook, stirring for 1 minute. Add the cider mixture and blend well. Boil sauce, stirring occasionally, until reduced to about 2/3 cup, about 5 minutes. Cut butter into ½ inch pieces. Add raisins to sauce and whisk in butter and parsley until butter is well incorporated. Serve ham immediately and pour reduced sauce over ham. Serves 4-6

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Coconut Cream Dream Pie

2013-03-23T09:20:00.000-05:00

Just in time for the Easter holiday is a pie so yummy, creamy, and dreamy your family and dinner guests will want seconds or ask you to bake them their own pie to take home. Just when I thought my Vidalia Onion Pie was my "signature" pie came along this family recipe and it took off like a rocket. The secret is using coconut cream rather than coconut milk. It adds richness and much more flavor. Also using vanilla bean paste (available www.GardenCountyCooking.com) enhances the flavor more than you can imagine with little bits of vanilla bean flecks blended into the filling and topping.

I chose this recipe when I filmed the Food Network Challenge--Great Pie Cook-Off in 2007 and it helped me win my Food Network Medal (kind of an Oscar for cooking/baking). Then in April 2008, I was filming another Food Network Challenge. Keegan Gerhard, the host of the Food Network Challenges, came over to greet me when I walked into the room where the challenge was to be filmed. After a hand shake and greeting, Keegan’s first response was, “Your Coconut Cream Pie is still the best pie I have ever tasted.” I was truly honored since Keegan was named one of the nation’s top 10 pastry chefs of 2002 and 2004 by both Chocolatier and Pastry Art & Design magazines. Enjoy and Easter holiday hugs! JML

COCONUT CREAM DREAM PIE

Winner: Food Network Challenge Mdeal—The Great American Pie Cook-Off 2007 and 1^st Place Professional in the Cream Category at the National Pie Championship 2007

Crust:

1½ cups all-purpose flour

½ tablespoon white granulated sugar

½ teaspoon fine sea salt

¼ cup cold all-vegetable shortening, chilled and cut into small pieces

¼ cup cold unsalted butter, chilled and cut into small pieces

¼ cup cold water

Cooking spray

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.
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.
Lightly spray a deep 9-inch pie pan or 8 ½ inch fluted flan pan, allowing the excess pastry to hang over the edge. Roll out dough and place in pie plate. Chill in the freezer for 10 minutes.
Preheat the oven to 400F degrees. Line the pastry shell with parchment and baking beans or beads. Bake the shell for 10 minutes. Remove the paper and beans/beads and return to the oven for 10 more minutes. Cool. Makes pastry for 9-inch single-crust pie.

Filling:

2 cups shredded coconut, divided

8 egg yolks

1¼ cups white granulated sugar

2/3 cup cornstarch

2 tablespoons unsalted butter, melted

2 ½ cups whole milk

1 cup coconut cream

2 teaspoons vanilla bean paste (available www.GardenCountyCooking.com)

2 cups heavy whipping cream, divided

3 tablespoons confectioner’s sugar

Lightly toast 1 cup of shredded coconut in oven, about 7 minutes. Remove and cool. Set aside.
Combine egg yolks and sugar. Beat with electric mixer until pale yellow and fluffy. Add cornstarch and melted butter. Blend well and set aside.
Heat milk but do not boil. Stir in coconut cream. Gradually add egg and cornstarch mixture, stirring constantly over medium-low heat until filling begins to thicken. Add 1 teaspoon vanilla bean paste.
Remove filling from heat and let cool.
In a mixing bowl, whisk or beat 1 cup of heavy cream on high until it begins to thicken and forms stiff peaks. Set aside.
Strain cooled filling through fine mesh sieve to remove lumps. Fold in whipped cream and 1 cup of shredded coconut with pie filling and pour into prepared pie crust.
Whisk or beat remaining heavy cream on high until it begins to thicken. Gradually add confectioner’s sugar and remaining teaspoon of vanilla. Continue until stiff peaks form. Fold in toasted coconut and spread over top of pie. Refrigerate until mixture has cooled and set. Serves 8-10

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Super Bargain Recreational Cooking Classes!

2013-03-18T16:47:00.003-05:00

TWIN CITIES LIVE regular John Michael Lerma "Pie Guy" is offering all his recreational cooking classes at All Inc. at 50% off until 11:59pm on Wednesday in conjunction with TWIN CITIES LIVE Super Bargain deals!

Watch the best local show in the Twin Cities for the best deals! From restaurants to recreation, shopping to services, performances to parking, TWIN CITIES LIVE offers you 50% off at your favorite local retailers and merchants.
John and Elizabeth will debut the latest Super Bargain every week during the show. All you need to do is head to the featured retailer and ask for the TWIN CITIES LIVE Super Bargain and you will receive the deal! It’s that simple!

Savings made simple with TWIN CITIES LIVE Super Bargains!

Super Bargain, Monday, March 18^th

Take a class taught by Chef John Michael Lerma for half the price! Upcoming classes – including Food of the Greek Isles, Asian Cuisine 101, and a four Day Kids in the Kitchen day camp – all held at All Inc. can be taken for half price when you book your spot before 11:59 PM Wednesday, March 20^th.
To reserve your Super Bargain price before the deal expires, here are the details:

TCL viewers go to www.GardenCountyCooking.com and click on Classes
Any class with the Super Bargain logo is eligible for the Super Bargain savings. They will all be held at All Inc. in St. Paul.
All credit cards are accepted or you can call and register by check too.
Super Bargain is will also be available for the Day Camp: Kids in the Kitchen (4 day cooking camp for 10 through 15 years old)

Garden Pesto Pizza

2013-03-15T10:39:00.002-05:00

Not Irish but Italian, Pesto is the ultimate “green” food. Toss Pesto with freshly cooked pasta, spread of toasted bruschetta, or my favorite—make a Pesto Pizza!

I have been baking up these delicious pizzas for years and have shared my recipe in recreational cooking classes with both adults and young chefs. Hands down this has been everyone’s favorite. That's why this recipe appeared in my first cookbook: Garden County--Where Everyone is Welcome to Sit at the Table.

Try something different this weekend and prepare a batch of fresh Pesto. Make your own homemade pizza dough or purchase a crust from your favorite grocery store (it’s not a sin to use store bought). Enjoy the fragrance that will fill you home while the pizza is baking and then serve to delightful “yummy” smiles from your friends/guests/family.

Enjoy and St. Patrick’s Day Hugs! JML

Garden Pesto Pizza

1 (12 ounce), room temperature, pizza dough

2/3 cups of Basil Pesto (See Basil Pesto recipe below)

½ cup freshly grated Parmigiano-Reggiano cheese

¼ cup freshly grated Pecorino Romano cheese

Fresh basil leaves, about 8, washed and dried.

1. Preheat oven to 450F degrees. Stretch room temperature pizza dough into a thin round crust, if making homemade pizza dough, and place on a corn meal dusted pizza pan, parchment paper, or baking sheet. If you prefer the thin crust crunchy outside and chewy inside, roll out with a rolling pin and this method “de-gasses” the dough.

2. Using pastry brush spread Basil Pesto and spread evenly to a ½ inch of the edge of the dough. Grate cheeses over basil pesto. Do not add basil leaves until after pizza comes out of oven or they will turn black.

3. Slide pizza into the hot oven and bake for 10 to 15 minutes. Baking times will depend on thickness of crust and amount of toppings.

4. Transfer to a cutting board and place fresh basil leaves on top of the baked cheeses. Brush edge of crust with olive oil to add shine and flavor. Serves 8-10

Basil Pesto

2 ‘packed’ cups of fresh basil leaves, Genovese is recommended (this is what is found in grocery stores).

2 garlic gloves

½ cup freshly grated Parmigiano-Reggiano cheese

1/8 cup freshly grated Pecorino Romano cheese

¼ cups toasted pine nuts (may also use walnuts or omit if there is a food allergy)

½ cup extra-virgin olive oil

¼ teaspoon sea salt

Freshly ground pepper

Preheat oven to 350 degrees. Distribute the pine nuts on a baking sheet and toast until golden in color, stirring once, about 10 minutes. Cool before mixing into pesto.
In food processor, pulse, basil, garlic, cheeses, pine nuts, and salt until finely chopped. With the food processor running, add olive oil in a slow steady stream until well blended. Pesto should be of an emulsified paste consistency. Season with pepper. Let stand 5 to 10 minutes for flavors to relax.
Toss with fresh or dried pasta, spread on toasted bread squares or crackers, or use in appetizers such as Pesto Cream Cheese Ball (2 room temperature bricks of cream cheese mixed with Pesto).

· Time Saving Tip: I pick large quantities of fresh basil from my garden and replant half way through the season for a continued harvest. This allows me to process several batches of pesto which I place in ice cube trays and freeze. Once frozen, I release pesto from ice trays, vacuum pack, and freeze for later use. You can also use zip lock freezer bags. When you want fresh pesto, simply remove the desired amount and thaw for your recipe. One quick tip is to prepare fresh or dried pasta, drain, and add frozen pesto cubes. The heat from the drained pasta will thaw the pesto. Toss and serve for a delicious burst of summer garden flavor.

· Variations: I grow many varieties of herbs in my garden and like to create distinctive pesto experiences. For Basil/Chive pesto, use 1 ½ cups of basil and ½ cup of chives. For Oregano pesto, 1 cup of Italian Oregano and 1 cup of Fresh Flat-Leaf Parsley. For Sage pesto, 1 cup of fresh sage and 1 cup of Flat-Leaf Parsley, For Rosemary pesto, 1 cup of fresh Rosemary leaves and 1 cup of fresh Flat-Leaf Parsley. You get the idea. Try your own combinations with other herbs such as French Tarragon, English Thyme, and so many other wonderful and aromatic herbs. Maggia!

Mint Julep Derby Pie

2013-03-14T19:47:00.002-05:00

I created this recipe for the 2007 American Pie Council National Championships.  Mint Juleps are on the top

of my refreshing cocktail list to order—especially when I’m in the South--in or around Derby time.  I worked

and worked to get that refreshing taste in my pie filling.  It took months but I finally did it only to find that the

Championships, beginning in 2007, would disqualify any recipe with alcohol in the recipe and/or in the complete

creation.  This didn’t bode well as extract just doesn't have that same taste and sometimes doesn't taste like

what it's replacing at all.  In the end this recipe didn’t win,  place or show but made with the original ingredients,

and not extracts, and you’ll fall in love with it.  Serve on a chilled silver plate instead of Julep cup like they do in

the South.  Enjoy!

MINT JULEP DERBY PIE

Crust

1 cup all-purpose flour

1/4 cup vanilla wafers, finely chopped

1/2 teaspoon fine sea salt

1/3 cup unsalted butter, chilled and cut into small pieces

3 tablespoons pecans, finely chopped

3 to 4 tablespoons ice cold water

Cooking spray

All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add butter. Using a pastry blender, cut in the butter until the mixture resembles course meal. Add chopped pecans.
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.
Lightly spray a 9-inch pie pan with cooking spray. Roll out dough and place in pie plate allowing the excess pastry to hang over the edge. Trim pastry and flute edge. Prick bottom and sides with a fork. Chill for 1 hour before baking.
Preheat the oven to 450F degrees. Bake for 10 to 12 minutes or until pastry is golden in color. Cool on a rack while making the filling. Makes pastry for 9-inch single-crust pie.

Filling

2/3 cup white granulated sugar

1/4 cup cornstarch

1/8 teaspoon fine sea salt

2 1/4 cups whole milk

2 3-ounce packages cream cheese, cut into small pieces

3 large eggs, slightly beaten

3 tablespoons Kentucky bourbon

2 tablespoons green crème de menthe

2 teaspoons vanilla bean paste, divided (Available at www.GardenCountyCooking.com)

2 cups heavy whipped cream

3 tablespoons confectioner’s sugar

Combine sugar, cornstarch, and salt in a large heavy bottom saucepan. Add milk, continuously stirring over medium heat. Add cream cheese. Continue stirring until cream cheese melts and filling begins to thicken.
Add ½ cup of the hot mixture into the beaten eggs. Pour egg mixture into cornstarch/cream cheese filling. Blend well and cook for an additional 2 minutes. Remove from heat. Cool slightly.
Strain filling through fine mesh sieve to remove any lumps. Fold in whiskey, green crème de menthe, and 1 teaspoon vanilla bean paste. Pour into prepared pie crust. Refrigerate until mixture has cooled and set; about 6 hours.
Using an electric beater whip heavy cream until soft peaks form. Add 1 teaspoon vanilla and confectioner’s sugar. Continue shipping until stiff peaks form. Garnish with pie with sweetened whipped cream and fresh mint. Serves 8.

Grandma's Sweet Pickle Relish

2013-03-13T16:24:00.002-05:00

As far back as I can remember my grandmother Thelma Anderson had a pantry filled with canned goods. I enjoyed helping her and she welcomed the assistance. She carefully instructed me how to cut properly so not to cut my fingers and hands, mistakes were learning opportunities—nothing was done wrong but, as Grandma would say, there were better ways to do a task.

This is one of the reasons I still love canning to this day. I was introduced to it in a gentle fashion and it still gives me a great sense of pride and accomplishment knowing I’m creating my own foods, condiments, etc.

This is a simple but delicious recipe and I can never can enough for Chad and I. I use my relish on hamburgers and hot dogs but also sandwiches like hoagies. I mix salad dressing and my relish with crab meat or tuna for a wonderful salad or sandwich. I make my own tarter sauce using Miracle Whip and my relish. It’s endless and I’m always reaching for a jar to add or compliment something in my kitchen. Try it on top of a grilled slice of pork tenderloin.

Medium cucumbers are best due to the lack of seeds and they are meatier. Make sure your spices are fresh and recently purchased. Enjoy and let me know what you think once you give it a try and taste.

**Cool note: This recipe won several ribbons at the Minnesota State Fair and the coveted M.A. Gedney Co. Award for the Best Overall Relish twice! Gedney now has the recipe in their possession for their food scientists to work on and try and recreate the fantastic taste of my grandma’s relish. Who knows maybe I will have my face on a jar of Gedney relish at the grocery stores one day. How cool would that be? Hugs--JML

GRANDMA’S SWEET PICKLE RELISH

6 Medium cucumbers

3 Sweet Red peppers

6 medium Vidalia or sweet onions

½ cup of pickling salt

3 cups of white granulated sugar

2 cups of cider vinegar

2 ½ teaspoons celery seed

2 ½ teaspoons mustard seed

½ teaspoon turmeric

Wash the cucumbers and peppers. Discard stems and seeds from the peppers. Choose medium cucumbers with little or no seeds. Using a food processor, pulse/chop cucumbers and peppers into small bits—(Chopped cucumbers should produce no liquid. That is the true measure of a successfully crisp and chunky relish). Measure 6 cups of cucumbers and 3 cups of peppers. Peel and chop—in processor, Vidalia/sweet onions; measure 6 cups. Combine cucumbers, peppers and onions in a large bowl or crock. Sprinkle with pickling salt; add ice cold water to cover. Let stand, covered, at room temperature for two hours.
Pour mixture into a colander and drain well in the sink. Rinse with fresh cool waters and drain again. While the mixture is draining, in a large kettle or 8-quart Dutch oven combine sugar, vinegar, celery seed, mustard seed, and turmeric. Heat to boiling on low heat. Add drained vegetable mixture, turn heat to medium-high, and return to boiling. Cook uncovered and stirring to make sure relish doesn’t burn. Continue to cook for about 10 minutes until any excess liquid as evaporated.
Thoroughly wash and scald 8 (half-pint) jars. Keep hot until needed. Prepare lids as manufacturer directs.
Remove cooked relish from heat. Immediately ladle into hot jars, leaving ¼-inch headspace. Remove air bubbles by running a plastic knife inside edge of jar. Wipe jar rims; seal with hot lids and screw bands. Process filled jars in a boiling water bath canner for 10 minutes. Remove the jars from the water bath canner; cool jars on racks. Makes 8 half-pints.

Frozen Midori Sours

2013-03-12T16:40:00.002-05:00

I love the amazing flavor of Midori plus I enjoy green beverages. Midori almost glows and I’m sure it does if you hold it under florescent lighting--LOL.

If you prefer not to make a frozen drink simply mix sour and Midori and pour over ice cubes. Both renditions are delicious.

So in celebration of “Going Green” this week in celebration St. Patrick’s Day, I present to you my Frozen Midori Sours from my first cookbook John Michael Lerma’s Garden County: Where Everyone is Welcome to Sit at theTable. Enjoy! JML

Frozen Midori Sours

Guava juice, for rim of glasses

Vanilla sugar

2 cups Sour Mix (see recipe below)

1 cup Midori (Japanese melon liquor)

4 cups ice

Mint leaves

Pour about ½ cup guava juice into a small flat bottom bowl or plate with a raise rim. In another bowl or plate, sprinkle a layer of vanilla sugar. Dip rim of glass of tumble or rock glass, until well coasted, in guava juice and press into vanilla sugar to coat. Place “sugared” glasses in freezer until ready to fill and serve.
In a blender add sour mix, Midori, and ice. Pulse until mixture resembles slush.
Pour blended cocktail mixture into chilled glasses. Garnish with mint leaves—or paper umbrellas—and serve. Serves four.

*Sour Mix

Using bottled water and freshly squeezed lemon juice will provide your cocktails with the best taste (not to say you can’t use tap water and bottled lemon juice in a bind. It’s not a sin).

1 cup white granulated sugar

2 cups water

2 cup freshly squeezed lemon juice

Combine sugar and water until all the sugar has dissolved. Add lemon juice and refrigerate.
Shake well before using. Store in refrigerator no longer than 5 days tightly covered.

Support Group Key Lime Pie

2013-03-11T14:45:00.002-05:00

2011 American Pie Council National Pie Championships Professional Division Honorable Mention Citrus Category

As a matter of fact, I almost fell off my chair but I was sitting on the ground in Celebration, Florida when they called my name and awarded me a ribbon and gift basket provided by Crisco. I felt I had made so many mistakes while preparing this pie for the championships. I didn’t finish baking until around 2:00am, five hour before it was time to drive all 13 of the pies I had entered to a resort in Orlando, Florida. 7:00am is early enough but I wanted to complete this pie and go to bed just for a few hours.

I love a good Key Lime Pie. So my biggest suggestion is to find real key limes and squeeze the juice from those little buggers. It does make a difference versus using regular limes. Also, bottled key lime juice just doesn’t make the cut either. Try Whole Food or Trader Joes for real key limes if you live in a remote area or away from tropical states like Florida.

Give my “green” recipe a try and serve up for any meal…especially surprise your family and friends on St. Patrick’s Day or Easter.

PS—the title refers to a restaurant in the Uptown district of Minneapolis called Uptown Cafeteria and Support Group. They kitchen staff have been looking at some of my pies in hopes that maybe someday to offer a couple of them to their customers. How cool would that be?

Look for two more of my award winning pie recipes along with 200 of America's Best Pies. It's a collection of APC National Pie Championship winners from 18 years of pie excellence. Available at GardenCountyCooking.com merchandise page.

Hugs and enjoy! JML

SUPPORT GROUP KEY LIME PIE

Crust:

2/3 cup toasted slivered almonds

1 cup graham cracker crumbs

¼ cup white granulated sugar

1 pinch fine sea salt

1/4 cup unsalted butter, melted

1 Preheat an oven to 350F degrees. Pulse the almonds in a food processor until finely ground. Combine the almonds with the graham cracker crumbs, sugar, and salt.

2 Pour in the melted butter and mix until evenly moistened. Press into a 9-inch Emile Henry or other pie dish. Bake the crust in the preheated oven until golden brown, 10 to 13 minutes.

Filling:

4 egg yolks

1 (14 ounce) can sweetened condensed milk

½ cup key lime juice

¾ cup cold heavy whipping cream

1/2 teaspoon grated lime zest

1 While the crust is baking, beat the egg yolks in a large mixing bowl with the condensed milk, cream, and lime zest. Whisk in the lime juice a little at a time to thicken the custard. Pour the custard into the pie crust and return to the oven.

2 Bake in the oven for 15 minutes to help the custard begin to set. Cool to room temperature on a wire rack before covering loosely with plastic wrap and refrigerating overnight.

Topping:

1 cup cold heavy whipping cream

3 tablespoons confectioners’ sugar

1 teaspoon pure vanilla extract or vanilla bean paste

1 In a chilled medium mixing bowl beat cream to soft peaks. Add confectioners’ sugar and vanilla. Continue beating until stiff peaks form. Decorate top of pie with puff of sweetened whipped cream and key lime zest. Serves 8-10

Strawberry-Red Onion Salad w/Poppy Seed Dressing

2013-03-08T16:31:00.000-06:00

I wanted to share a delicious recipe that will match the sunny days we have been having in the Twin Cities. This salad recipe is full of flavor combination that will surprise you but will make you go “Yum” and want more.

The favorite part of this salad, for me, is mixing sliced strawberries with half-moon strands of pungent red onion. The dressing is creamy and flavorful and can be made regular, reduced fat or fat-free—you decide. I’ve test all types and the taste is fantastic.

Whether you’re serving poultry, meat or fish, this salad compliments them all.

A word about mayonnaise; I’ve tested many brands and found that Hellmann’s was the best tasting when choosing reduced-fat. It also blended its flavor well in the dressing. Using soy milk will change the taste somewhat but it satisfying and not disagreeable. Toss in some toasted pecan for bit of crunch.

Enjoy and weekend hugs! JML

STRAWBERRY-ONION SALAD WITH POPPY SEED DRESSING

Featured in John Michael Lerma's 1st cookbook--Garden County: Where Everyone is Welcome to Sit at the Table

1 pint fresh strawberries

1 small red onion

1 head romaine lettuce

¾ mayonnaise (regular, low-fat, or fat-free)

¼ milk (regular, 2%, skim or vanilla soy)

2 tablespoons white vinegar

2 tablespoons poppy seeds

½ tablespoon white granulated sugar

Rinse and slice strawberries and set aside. Cut onion into julienne slices and set aside. Rinse lettuce, pat dry and tear into bite size leaves. Combine berries, onion, and lettuce in a salad bowl. Toss.
Create the dressing by mixing mayonnaise, milk, vinegar, poppy seeds, and sugar together in a mixing bowl or 1 quart Mason jar. Whisk until well blended. Transfer dressing to a serving vessel and serve salad. Serves 6

Mason jars with their tightly covered lids/bands are a great way to store homemade dressing in your refrigerator. JML

Red River Cole Slaw

2013-03-06T11:19:00.000-06:00

As with my Red River Red Potato Salad which I published weeks ago, my grandmother Thelma Anderson had a recipe for Red River Cole Slaw and there always seemed to be a bowl or Mason jar tightly covered in her refrigerator with freshly made Cole Slaw. Grandma would double and triple this recipe for family picnics and family reunions. It's tasty, tangy and full of flavor. I like to use an empty and cleaned 1-gallon ice cream bucket to first mix the dressing and then to adding the vegetables. It makes for easy tossing. You can use a large mixing bowl too.

I believe this recipe begins with choosing the right cabbage. I adore Savoy cabbage from Northern Europe for its buttery and nutty flavor. Since my first encounter with Savoy cabbage several year ago, it's become easier to locate and now can be found at local grocery stores like Rainbow and Cub. One of the best tasting Savoy cabbage can be found at the St. Paul Farmers' Market later in the spring. They are grown within 100 miles of St. Paul and filled with amazing flavor. Once you try Savoy cabbage, regular cabbage tastes like cardboard.

As with all my recipes on my search for better eating and a better life style through activity, this recipe can be made fat-free or full-fat. It's up too you but I have tested this recipe (it appears in my first cookbook Garden County--Where Everyone is Welcome to Sit at the Table) and if the taste doesn't transfer well using reduced fat products I wouldn't publish it.

Also a word about Mayonnaise; I have tried many brands and found the reduced fat/fat-free that tasted best of Hellmann's. That's just an FYI.

I hope you'll try it and let me know what you think. Big hugs--JML

COLE SLAW

2 cups mayonnaise (regular, low-fat, or fat-free)

2 tablespoons of cider vinegar

2 tablespoons white granulated sugar

1 large garlic clove, minced

1 teaspoon coarse or fine sea salt

1 teaspoon ground white pepper

3 large carrots, shredded or cut into matchsticks

1 large sweet onion, thinly sliced and separated

1 Savoy cabbage, cut into long shreds

In a large mixing bowl, add mayonnaise, vinegar, sugar, garlic, salt, and pepper. Blend well and set aside to let flavors mature.
Shred carrots and slice onion. With a large sharp knife, slice cabbage in half. Cut out the heart of the cabbage (save for a vegetable stock). Thinly slice each half to create long shreds. Repeat with second half of cabbage.
Combine all ingredients with dressing and toss until well coated. Chill for at least 2 hours before serving. Serves 8 to 10.

Nicolotta

2013-03-04T15:53:00.000-06:00

A fragrant delicious Venetian bread dessert we served at the Minnesota Monthly Food and Wine Experience this past weekend and drizzled with Velvet Honey Bee's Gourmet Honey Butter! Easy to prepare and best when you use stale bread. This is one of the many reasons I love Italian cuisine...nothing goes to waste.

I can never get enough of this Italian dessert and I guess many attendees of the Food and Wine Experience felt that same way. I made three large baking pans, cut into tiny samples, drizzled Gourmet Honey Butter on the samples, and served with tooth picks. The doors opened on Saturday at 1:00pm to the sold out crowd. By 2:30pm we ran out. I guess it could have been worse. :)

I hope you will try this and enjoy as much as I did on my first visit to Venice, Italy years ago.

Enjoy and Ciao! JML

NIOCLOTTA

16 ounces stale bread, broken into pieces
4 cups of whole milk
½ cup all-purpose flour
2 tablespoons unsalted butter, room temperature
1-4 eggs, beaten
¼ cup raisins
Pinch of sea salt
½ cup white granulated sugar
Small glass of white wine
1 tablespoon fennel seeds
2 tablespoons bread crumbs

Preheat oven to 375F degrees. Spray a small oblong baking dish with cooking spray. Set aside. Soak the bread in the milk until soft. Stir in the flour.
Add butter, eggs (only as many as you need to help make the dough moist), raisins, salt, wine, and fennel seeds. Mix well until a firm uniform dough is formed. Sprinkle bottom of baking dish with bread crumbs. Spoon dough over the crumbs. Spread out as needed. Baked for 1 hour. Serves 8-10

Garden County Cooking

Mom's Cheesy Potatoes GrillFest!

Frattallone's is Grilling Central!

Roasted (Grilled) Corn on the Cob

Mini Shrimp Tacos

GrillFest and German Beer Bratwurst

Etouffee

Spinach and Artichoke Sandwich Melts

Chicken Asparagus

Blind Baking Pie Crust

Exotic Fruit Skewers

Italian Chocolate Mousse

Strawberry Pie for your Easter Holiday

Cheesy Potatoes for the Easter Holiday

Cooking with Chocolate

Chocolate Chicken Wings

Ham with Assorted Sauces for the Easter Holiday

Coconut Cream Dream Pie

Super Bargain Recreational Cooking Classes!

Super Bargain, Monday, March 18th

Garden Pesto Pizza

Mint Julep Derby Pie

Grandma's Sweet Pickle Relish

GRANDMA’S SWEET PICKLE RELISH

Frozen Midori Sours

Support Group Key Lime Pie

Strawberry-Red Onion Salad w/Poppy Seed Dressing

Red River Cole Slaw

Nicolotta

Super Bargain, Monday, March 18^th