Garden County Cooking

National Cupcake Day

2011-12-15T12:09:00.000-06:00

APPLE FILLED CUPCAKES “BOMBOLINI” STYLE WITH CINNAMON-MARSHMALLOW FROSTING

~ Bombolini is an Italian filled large donut or cake

Use your favorite white or yellow cake mix and follow the directions for making cupcakes. You can use regular size or ½ cup size paper liners.

1 can of your favorite Apple Pie filling, minced in a food processor or blender

For Frosting:

1 cup light brown sugar

¼ cup water

4 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites)

¼ teaspoon cream of tartar

Pinch of salt

1 teaspoon pure vanilla bean paste or extract

1/2 teaspoon ground cinnamon, plus more for garnish

Ingredient Note: Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. They are also convenient in recipes calling for egg whites because there is no waste. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets. Meringue powder works well too which you can find at cake or craft stores like Michael’s

To prepare cupcakes: Preheat oven to 350F degrees. Line 12 (1/2-cup or 1/4-cup) muffin cups with cupcake liners or coat with cooking spray. Follow instructions on box to prepare cupcakes. Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, or per instructions on box. Let cool on a wire rack for at least 1 hour before frosting.

To fill cupcakes: Using a Cupcake Corer (see link below), core center of cupcake and pipe minced apple filling into center. Top or frost with Cinnamon-Marshmallow Frosting.

To prepare frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler. Combine 1 cup brown sugar and ¼ cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes. Add reconstituted egg whites, cream of tartar and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes. Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and ½ teaspoon cinnamon and beat on low just to combine. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.

Serves 24 regular (1/4-cup) or 12 (1/2-cup) cupcakes

PURCHASE CUPCAKE CORER

SAVORY CUPCAKES “BOMBOLONI” SYTLE

~ Bombolini is an Italian filled large donut or cake

1¼ cups all-purpose flour

¾ cup corn meal

¼ cup white granulated sugar

2 teaspoons baking powder

½ teaspoon fine sea salt (optional)

1 cup whole milk (skim work too!)

¼ cup vegetable oil

2 egg whites or 1 egg, beaten

Preheat oven to 400F degrees. In a medium mixing bowl combine all dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened.
Pour batter into 12 paper-lined medium cupcake or ½-cup muffin cups. Bake 15-20 minutes or until golden brown.

Filling:
8 ounces heavy whipping cream

5 ounces Gorgonzola, soft

Fine sea salt and freshly ground pepper, to taste

Fresh flat-leaf parsley, minced

Heat cream in a heavy bottom saucepan over medium heat until boiling. Stir down as needed and reduce by half. Add Gorgonzola, salt and pepper. Combine until cheese has melted and mixture becomes thick like frosting. Cool. Spoon into pastry bag and fill cupcakes or muffins that have been cored. Makes 12

National Bouillabaisse Day

2011-12-14T10:45:00.000-06:00

Bouillabaisse

Bouillabaisse (Occitan: bolhabaissa) is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa [ˌbujaˈbajsɔ], a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer).

Bouillabaisse is a fish soup containing various kinds of cooked fish and shellfish and vegetables, flavored with a variety of herbs and spices such as garlic, orange peel, basil, bay leaf, fennel and saffron. There are at least three kinds of fish in a traditional bouillabaisse, typically scorpionfish (fr: rascasse); sea robin (fr: grondin); and European conger (fr: congre); and it can also include gilt-head bream (fr: dorade); turbot; monkfish (fr: lotte or baudroie); mullet; or silver hake (fr: merlan) It also usually includes shellfish and other seafood such as sea urchins (fr: oursins), mussels (fr: moules); velvet crabs (fr: étrilles); spider crab (fr: araignées de mer) or octopus. More expensive versions may add langoustine.

Vegetables such as leeks, onions, tomatoes, celery and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread.

What makes a bouillabaisse different from other fish soups is the selection of Provençal herbs and spices in the broth, the use of bony local Mediterranean fish, and the method of serving. In Marseille, the broth is served first in a bowl containing the bread and rouille, with the seafood and vegetables served separately in another bowl or on a platter.

**History taken from Wikipedia

Bouillabaisse Recipe

8 to 10 pounds firm white-fleshed fish (choose 4 from this group): redfish (ocean perch), red snapper, blue-mouth, rockfish, sea robin (gurnard), monkfish, cod, porgy (scup), grouper, halibut, haddock, dab, turbot, wreckfish, ocean pout (ling), cusk, wolffish (ocean catfish), tautog (blackfish), tilefish, sculpin

4 to 5 pounds "oily" fish (choose 2 from this group): bluefish, moray eel, conger eel, mackerel, shark, dogfish, striped bass, sea bass, kingfish, Spanish mackerel, mahimahi (dolphinfish)

5 tablespoons unsalted butter

2 medium-size onions, sliced

8 cups cold water

2 bouquet garni, each consisting of 4 sprigs fresh parsley, 6 sprigs fresh thyme, 10 black peppercorns, and 1 bay leaf, tied in cheesecloth

1 cup dry white wine, such as Muscadet, Sancerre, or Cassis (the wine, not the blackberry liqueur)

1 1/2 cups extra virgin olive oil

6 to 8 large garlic cloves, to your taste, finely chopped

Pinch of saffron threads, crumbled and steeped in 1/ 4 cup hot water until needed

2 large onions, finely chopped

3 leeks, white and light green part only, halved lengthwise, well washed, and thinly sliced

3 stalks celery, finely chopped

2 pounds ripe plum tomatoes, peeled, seeded and chopped

1 long thin strip orange zest, with no pith

1 tablespoon fennel seed

1/2 teaspoon saffron threads steeped in 1/4 cup tepid dry white wine until needed

Salt and freshly ground black pepper to taste

Boiling water as needed

2 tablespoons tomato paste

2 tablespoons anise liquor such as Pernod or Ouzo

1/2 cup finely chopped fresh parsley leaves

1 recipe sauce rouille

1. Gut, scale, and clean the fish. If the fishmonger cleans and fillets your fish, have him save the heads, tails, and carcasses. Cut the fish into 4 x 2 1/2 -inch pieces.

2. Prepare the fish broth. Rinse the fish heads, tails, and carcasses in cold water. Break the carcasses into pieces. In a large stockpot, melt the butter over medium heat, then and cook the sliced onions until soft but not brown, about 6 minutes, stirring occasionally. Add the fish heads and bones and cover with the cold water. Put in one of the bouquet garni and the wine. Bring to a boil, skimming occasionally, then reduce the heat to low, partially cover, and simmer for 2 hours. Strain the fish broth through a conical strainer and set aside to cool. Discard all the fish heads and carcasses. You will have 10 cups of fish broth when finished. Clean the stockpot because you will need it in step 4.

3. After you get the fish broth going, marinate the fish in a large ceramic or glass bowl or pan with 1/4 cup of the olive oil, half of the chopped garlic, and the saffron threads for 2 hours in the refrigerator.

4. In the large stockpot, heat the remaining 1 1/4 cups olive oil over medium heat, then cook the chopped onions, leeks, and celery for 15 minutes, stirring often. Add the tomatoes, the remaining garlic, the remaining bouquet garni, the orange zest, and fennel seeds. Stir in the reserved fish broth and the saffron steeped in wine and season with salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 40 minutes. The broth can be left like this, covered, for many hours, over very low heat or using a heat diffuser.

5. When you are ready to prepare the final stages of the bouillabaisse, bring the broth back to a furious boil. It should be boiling like mad. Keep the broth boiling furiously so the oil emulsifies. Add the oily fish and boil, uncovered, over very high heat for 8 minutes. Shake the pot to prevent sticking. Now put the firm-fleshed white fish in and boil hard for 6 minutes. Add more boiling water if necessary to cover the fish. Shake the casserole or pot occasionally. Mix the tomato paste and anise liqueur.

6. Carefully remove the fish from the broth with a slotted spoon and spatula or skimmer and transfer to a large bowl or deep platter. Arrange the fish on the platter more or less in the order in which you put them into the pot. Keep them warm by covering with a sheet of aluminum foil.

7. Strain the broth through a fine mesh strainer into a soup tureen or large bowl, discarding what doesn't go through. Whisk in the tomato paste-and-anise mixture. Sprinkle the platter and soup tureen with the parsley and serve with the croutes and sauce rouille on separate plates.

Variation: Serve the fish with boiled potatoes, thinly sliced and buttered. Some cooks, especially in restaurants, will add a cut-up live lobster at the same time as when the oily fish go in.

Rouille recipe:

Yield: Makes 1 1/4 cups sauce rouille and 10 servings of croutes

Preparation Time: 1:15 hours

1 1/2 cups diced French bread, white part only

1/2 cup fish broth (reserve some from the making of bouillabaisse)

4 to 6 garlic cloves, to your taste, peeled

1 teaspoon salt

1/2 teaspoon ground red chili pepper

Pinch of saffron threads, crumbled

1 large egg yolk

Freshly ground black pepper to taste

1 1/4 cups extra virgin olive oil

5 tablespoons unsalted butter

40 to 50 slices French baguette bread (about 1 loaf)

1. Soak the diced bread in the fish broth. Squeeze the broth out. Mash the garlic cloves in a mortar with the salt until mushy. Place the bread, mashed garlic (saving 1 garlic clove for the croutes), red pepper, saffron, egg yolk and black pepper in a food processor and blend for 30 seconds then pour in 1 cup olive oil through the feed tube in a slow, thin, steady stream while the machine is running. Refrigerate for 1 hour before serving. Store whatever you don't use in the refrigerator for up to a week.

2. Meanwhile, prepare the croutes. In a large skillet, melt the butter with the remaining 1/4 cup olive oil over medium heat with the remaining crushed garlic until it begins to turn light brown. Remove and discard the garlic.

3. Lightly brush both sides of each bread slice with the melted butter and oil and set aside. When all the slices are brushed place them back in the skillet and cook until they are a very light brown on both sides. Set aside until needed.

Variation: Another way to make the croutes is to toast them first and then rub both sides with a cut piece of garlic.

Note: If the rouille is separating, add 2 to 3 tablespoons of the fish broth and whisk it in until smooth and re-emulsified.

National Ice Cream and Violins Day

2011-12-13T08:54:00.000-06:00

Today is Ice Cream and Violins Day, sounds fun doesn’t it? It’s really just a mistake of sorts. December 13 is widely accepted as Violin Day. On December 13, 2010, “time world record holder, rock violinist Ben Lee of acclaimed electric violin duo FUSE, broke the Guinness World Record for the Fastest Violin Player by playing at over 14 notes per second,” according to The International News.

Either of those could explain the musical part of the holiday. Here’s the scoop: It’s the ice cream that makes this one messy. On September 13, 1903, Italo Marchiony applied for a patent on a machine that molded ice cream cups. The U.S. Patent Office granted patent number 746,971 on December 15 of the same year. Some sources peg the date as the 13th, but they may be confusing it with the application date.

Any who, if you can enjoy ice cream while attending a concert of classical holiday music, you’ll have all the bases covered. You can also arrange to play music by your favorite violinist at home while enjoying ice cream. Enjoy!

National Cocoa Day

2011-12-12T10:29:00.000-06:00

Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder. There are two types of unsweetened cocoa powder: natural and Dutch-processed.

Dutch-Processed or Alkalized Unsweetened Cocoa Powder is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids. Its delicate flavor makes it ideal in baked goods like European cakes and pastries where its subtle flavor complements other ingredients. Droste, Lindt, Valrhona, Poulain, Penzy’s, Hersey’s, and Pernigotti are some popular brands.

Natural Unsweetened Cocoa Powder tastes very bitter and gives a deep chocolate flavor to baked goods. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes. When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven. Popular brands are Hershey's, Ghirardelli, and Scharffen Berger.

The role of cocoa powder in cakes:

When used alone in cakes, cocoa powder imparts a full rich chocolate flavor and dark color. Cocoa powder can also be used in recipes with other chocolates (unsweetened or dark) and this combination produces a cake with a more intense chocolate flavor than if the cocoa wasn't present. Most recipes call for sifting the cocoa powder with the flour but to bring out its full flavor it can be combined with a small amount of boiling water. (If you want to try this in a recipe, substitute some of the liquid in the recipe for boiling water.) Often times, you may notice that more butter and leavening agent are used in recipes containing cocoa powder. This is to offset cocoa powder's drying and strengthening affect in cakes. There are two types of unsweetened cocoa powder: natural and Dutch-processed and it is best to use the type specified in the recipe as the leavening agent used is dependent on the type of cocoa powder. Some prefer using Dutch-processed cocoa as a slight bitterness may be tasted in cakes using natural cocoa and baking soda.

To convert a cake recipe that uses bittersweet or semisweet chocolate to one using cocoa: (information taken from Rose Levy Beranbaum's Cake Bible)

Substitute 1 tablespoon plus 1 3/4 teaspoons (9.5 grams) of cocoa, 1 tablespoon plus 1/2 teaspoon (14.5 grams) granulated white sugar, 1 1/2 teaspoons (7 grams) unsalted butter for every ounce (28 grams) of bittersweet or semisweet chocolate. Also, dissolve the cocoa in at least 1/4 cup (60 ml) hot liquid to bring out the cocoa's full flavor.

To convert a cake recipe that uses unsweetened chocolate to one using cocoa: (information taken from Rose Levy Beranbaum's Cake Bible)

Substitute 3 tablespoons (18 grams) cocoa plus 1 tablespoon (14 grams) unsalted butter for every 1 ounce (28 grams) of unsweetened chocolate. Dissolve the cocoa in at least 2 tablespoons of liquid in the recipe to bring out the cocoa's full flavor.

Dutch-Processed Cocoa:

1 cup = 92 grams

1 cup sifted = 75 grams

Natural Unsweetened or Nonalkalized Cocoa:

1 cup = 82 grams

Substitution for 3 tablespoons (18 grams) Dutch-processed cocoa: 3 tablespoons (18 grams) natural cocoa powder plus pinch (1/8 teaspoon) baking soda

Substitution for 3 tablespoons (18 grams) natural cocoa: 3 tablespoons (18 grams) Dutch-processed cocoa plus 1/8 teaspoon cream of tartar or 1/8 teaspoon lemon juice or vinegar

Note: Due to the differences between natural and Dutch-processed cocoa powders, do not substitute one for the other in recipes.

Note: Do not confuse unsweetened natural and Dutch-processed cocoa powder with sweetened cocoa drink mixes. They are not the same thing.

National Noodle Ring Day

2011-12-11T08:37:00.000-06:00

GERMAN NOODLE RING WITH CHEESE SAUCE

1 cup “noodles” elbow macaroni, spaghetti, or your favorite pasta

3 cups water, boiling

Sea salt

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

½ teaspoon sea salt

½ teaspoon paprika

1 ½ cups whole milk

2 large eggs, well beaten

¼ pound cheese, American, Swiss, or your favorite cheese

Boil the noodles in salted water and cook about 10 minutes until tender.
Drain and put into a well-greased ring mold. Set aside.
Melt the butter in a heavy bottom saucepan, add the flour and blend.
Stir in the milk and continue cooking, stirring constantly until mixture thickens.
Add the seasoning and cheese cut in small pieces. Cook until cheese melts
reserve 1/2 of the sauce to use later.
To the remaining sauce, add the well beaten eggs and mix well.
Pour over the noodles. Set mold in pan containing hot water and bake at 350-F about 45 minutes. Unmold on large platter, pour over the remaining hot cheese sauce and fill center with any desired vegetable, such as peas and carrots, spinach or asparagus tips. Serves 6-8

National Lager Day

2011-12-10T16:33:00.000-06:00

It's National Lager Day. One year ago today we had a blizzard that dumped 17 inches of snow. Enough said. Go out and enjoy a Lager.

National Pastry Day

2011-12-09T15:41:00.000-06:00

I was recently a guest on Weekly Dish on MyTalk107 with Stephanie Hanson and Stephanie March. We were talking about pies because it was the week before Thanksgiving. The topic Mincemeat Pie came up. Some people think that the filling is not made with meat. The old versions are made with meat and suet (fat not the suet with bird seed at Fleet Farms). The newer versions of the recipe took the meat out of them and replaced with other goodies like apples, raisins, etc. It’s tasty but not as good as my grandmother’s original Mincemeat Pie recipe. Nothing can replace it and Grandma’s secret…brandy. A bottle was hidden with the other bottles of alcohol that she hid from grandpa behind the pipes under the kitchen sink. He was against any kind of liquor in the house or on his farm. Of course the farm hands had special places too to hide their beers and bottles for a quick nip. Grandma however added rum or bourbon to her apple pie recipes or brandy to her mincemeat. It did the trick and people always asked her what that special ingredient was.

I hope you enjoy this recipe and it’s perfect for National Pastry Day and the holidays. Enjoy!

MY GRANDMA’S MINCEMEAT PIE

I have always loved Mincemeat Pies. I used to can mincemeat in quart jar and store in the basement with Grandma. I haven’t canned mincemeat for years. If you do can your own mincemeat, prepared my pie crust and use 1 quart of your canned mincemeat. Follow the instructions for applying a top crust and baking. That’s it. You’ll have a wonderful holiday pie. Traditionally more people associate Mincemeat Pie with Thanksgiving but I’ve had it on both winter holidays.

If you’re not familiar with suet it is the fat from around the kidneys, the connective tissue, blood and other non-fat items are removed by a butcher. They coarsely grind it and make it ready for use. It must be kept refrigerated prior to use and used within a few days of purchase like any meat product. Ask your butcher for suet as it is not usually offered in the refrigerated section. You can also check with your meat dealers at local farmer’s markets. Do not purchase and/or use the suet sold in stores for bird feeding.

This recipe makes a good deal of filling. If you’re using 9-inch frozen pie crusts or ready-made pie crusts, this recipe will make two pies. If using a 9-inch or 10-inch deep dish pie crusts, this will make one full pie.

Crust:

3 cups all-purpose flour

1 tablespoon dark brown sugar

1 teaspoon kosher or Hawaiian salt, crushed

½ cup butter flavored all-vegetable shortening, chilled and cut into small pieces

½ cup cold unsalted butter, chilled and cut into small pieces

½ cup cold water

Cooking spray

1 egg yolk and 1 teaspoon water for egg wash

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. Divide dough into two pieces and place one piece of dough in plastic warp. Press down to form a disk. This will make rolling out easier after chilling.
Lightly spray a deep 9-inch pie pan with cooking spray. Roll out second piece of dough and place in pie plate, allowing the excess pastry to hang over the edge. Lightly brush sides and bottom of crust with egg wash. Chill in refrigerator for 10 minutes before filling. Makes pastry for 9-inch double-crust pie.

Filling:
1 ¼ pounds of beef round or leftover roast

¼ pound suet

1 ½ pounds (about 3 cups) apples, peeled, cored, and chopped

1 cup raisins

½ cup white sugar

½ cup brown sugar, packed

1/8 teaspoon freshly ground black pepper

½ teaspoon fine sea salt

2 teaspoons cinnamon, preferably China Cassia

1 teaspoon ground clove

2 teaspoons freshly grated nutmeg

¼ cup good quality brandy

2 cups good quality apple cider

Preheat oven to 425F degrees. If meat is uncooked, simmer for 2-3 hours or until extremely tender. Add suet during the last ½ hour of cooking. When cooking is complete, or using already cooked meat, chop beef and suet very fine or use food processor and pulse until ¼ inch pieces are produced.
Add apples to food processor bowl and pulse until meat, suet, and apples are well chopped. If not using a food processor, mix meat, suet, and chopped apples on a cutting board. Rocking knife back and forth, finely chopped and blend together.
In a large mixing bowl, add beef, suet, apples, raisins, white sugar, brown sugar, pepper, salt, cinnamon, clove, nutmeg, brandy, and apple cider. Stir well to blend. Let sit ½ hour tightly covered for flavors to mix.
Gently pour meat filling into prepared pie crust. Roll out remaining pastry. Cut slits in pastry to allow steam to escape. Lightly brush egg wash around edge of pie (this will create a cement bond between top and bottom crusts). Cover pie and trim overhang. Turn edges under flush with the rim; crimp all around to make a stand-up decorative edge. Cover pie crust edge with pie shield to prevent excessive browning or burning. Remove pie shield 10 minutes before the end of baking. Brush top of crust with egg wash.
Bake for 45-55 minutes or until steam is rising from open slits in crust and crust is turning a golden brown. Cool on a rack until room temperature. Serves 8-10

National Microwave Oven Day

2011-12-06T09:59:00.000-06:00

Today is National Microwave Oven Day. I’m not a big fan of Microwave Ovens but find that without one, I long for one. This recently happened when I moved from a house in the Highland Park neighborhood of St. Paul to a brown stone apartment in the Ramsey Hill District. I sold my Microwave Oven at my moving sale. I reasoned with myself that I only melted butter in it and I can do that easily over the stove top. I hate Microwave popcorn so I didn’t need it for that.

After the move I found re-heating food on the stove top to be a chore. Melting chocolate or cheese to be more difficult and time consuming on the stove top. So I was cruising through Craigslist one day and found a Microwave Oven for free. It was only located a couple of block away.

So I learned the hard way that Microwave Ovens are useful and a major appliance in the kitchen.

Check out my recipe for left-over poultry and cooking it in a Microwave Oven with biscuits. I did this on Twin Cities Live and the biscuits were “cooked”. John was convinced otherwise. What do you think? Was John correct? Anyway, I look spastic and it’s a fun scene. Emile Henry gave everyone in the audience an Emile Henry Ceramic Pie Dish!

Enjoy!

Twin Cities Live Segment

Left Over Turkey Salad with Sage Biscuits

We love challenging the Pie Guy, John Michael Lerma, with our cooking challenges here at Twin Cities Live. Of course he had no problem when we put him up against the clock for our Speedy Recipe!
¼ cup mayonnaise or salad dressing (I prefer Spin Blend)
2 tablespoons Bisquick
2 cups cut-up cooked/leftover turkey
½ cup shredded Cheddar cheese
2 medium stalks celery, sliced
2 medium green onions, sliced
¼ teaspoon sea salt
¼ teaspoon ground black pepper
2 ¼ cups Bisquick
¾ cup whole milk
½ teaspoon fresh or dried sage leaves
(Optional: sprinkle with toasted sliced almonds or dried cranberries and top with a dollop of sour cream)

In a medium mixing bowl blend salad dressing and 2 tablespoons Bisquick. Stir in turkey, cheese, celery, onions and salt and pepper; set aside.
Mix remaining ingredients just until soft dough forms. Place on surface sprinkled with Bisquick; roll in Bisquick to coat. Shape into a ball; knead about 12 times. Roll dough 3/4 inch thick. Cut with 1 ½-inch round cutter dipped in Bisquick. Place close together around edge of ungreased Emile Henry 9-Inch Pie Dish or other 2-quart baking dish.
Spoon turkey mixture into mound in center of biscuits. Place a dinner plate in microwave to elevate baking dish. Microwave at 100% for 3 minutes. Serves 6

**Note: Microwave ovens cook rather than bake. Biscuits will not brown but will taste almost the same as baking in a conventional oven.

National Fritter Day

2011-12-02T10:03:00.000-06:00

The hardworking elves at Wikipedia, the free encyclopedia, offer a Fritter definition as “Any kind of food coated in batter and deep fried. Although very similar to a doughnut it differs in the fact that it requires some base ingredient beyond the dough it is cooked with.” Maybe we should start calling our Great Minnesota Get-Together the Minnesota State Fritter Fair.

Well my grandma Thelma had a fantastic recipe for Corn Fritters. I can eat them during any season but they are especially yummy on cold mornings served up with powdered sugar and warm maple syrup. Here is her recipe and I hope you enjoy. Share some of your favorite fritters on today’s blog. Cook it forward!

GRANDMA’S CORN FRITTERS

2 large eggs

¼ cup milk (regular or vanilla soy)

¼ cup water

1 tablespoon unsalted butter, melted

2 cups fresh corn (frozen can be substituted or 1 (16 ounce) can whole kernel corn)

2 cups all-purpose flour

2 teaspoons baking powder

¾ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

1 tablespoon sugar

Vegetable oil (for frying)

Confectioner’s sugar

Maple Syrup

In a medium mixing bowl, lightly beat eggs. Add milk, water, and melted butter. Fold in corn and mix thoroughly.
Add flour, baking powder, salt, salt, pepper, and sugar. Mix only until moistened.
In an iron or heavy bottom skillet, heat 2 inches of vegetable oil to 350 degrees. You may also use a deep-fryer and heat to 350 degrees.
Drop corn fritter batter in tablespoonfuls in hot oil. Fry each side 2 to 3 minutes until golden brown. Drain on paper towels.
Sprinkle with confectioner’s sugar and serve with warm maple syrup. Serves 6 (3 corn fritters each).

National Mousse Day

2011-11-30T11:06:00.000-06:00

A couple years ago a friend gave me their mousse recipe. It is not just any old recipe but one from an Italian friend named Barbara. Her family owns Cafe La Saletta in Cortona, Italy (Tuscany). It's amazingly creamy and full of chocolate flavor. I think my favorite ingredient is the mascarpone cheese. Yum!!

Make yourself a batch of my(Barbara's) Italian Chocolate Mousse and enjoy the last day of November in the comfort of your house. This recipe is perfect for filling a pre-baked pie crust or my holiday food feature Cupcakes Bombolini Style. Enjoy!

Cook it forward!

ITALIAN CHOCOLATE MOUSSE

8 eggs, divided

2 cups confectioners’ sugar

1 ½ cups mascarpone soft cheese

½ cup Dutch processed cocoa powder

2 teaspoons pure vanilla extract or vanilla bean paste

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.
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. Fold egg whites slowly into chocolate mixture until well blended. Spoon into decorative glasses or bowl and refrigerate for at least one hour before serving. Serves 8

National Chocolates Day

2011-11-29T11:28:00.000-06:00

Yum, yum! I do love chocolate and candy stores. My favorite type of chocolate confection is Chocolate Covered Potato Chips that I purchase at Widman's Candy Store in Grand Forks, North Dakota. Equally as good, if not better, are the wonderful truffles from Just Truffles on Grand Avenue in Saint Paul. Owners Roger and Kathleen have created the best truffles in the world. Check out their website Just Truffles or stop by the shop at the corner of Hamline and Grand.

A couple years ago I wrote an article about Just Truffles for Lavender Magazine.

Lavender Issuue: 308
Date: March 16 - 29, 2007
Article Author: John Michael Lerma

Just Truffles

On a perfect July evening last summer, my partner, Chad, and I rode our bicycles from our home in St. Paul's Highland Park neighborhood to the city's Grand Avenue neighborhood. Our good friends, truffle makers to the stars Kathleen O'Hehir-Johnson and her husband, Roger Johnson, invited us to their home for wine and cheese. The three-story gingerbread Victorian dwelling that houses their company, Just Truffles, on the first floor is their home as well.

The pioneer chocolatiers started their enterprise in the lobby of the St. Paul Hotel, where they thrived for 10 years before moving to Grand Avenue. Traveling celebrities and politicians became loyal customers while staying at the St. Paul Hotel. Opera legend Luciano Pavarotti thanked the two for a gift of truffles on stage during a concert, which encouraged them to craft an incomparable confection for Pavarotti called Tenor Temptation.

During the first hour of our visit, good wine and conversation flowed, Eventually, Kathleen and I moved our chat to her newly decorated kitchen, where she refilled my wine glass. As she poured, I could sense an electric charge in the air. Kathleen had inspiration, and said, "Follow me." We descended the curved staircase at the back of the house. As Kathleen entered a security code to unlock a modern-looking door on the first floor, she got a wicked look with a smirk on her face, I remembered reading Charlie and the Chocolate Factory as a child. Willy Wonka now materialized before me.

The door unlocked with a loud buzz, and we walked into the chocolate-making room of Just Truffles. My nose was overpowered by the intense smell of chocolate and other nameless sweet scents. My vocabulary was reduce to "Oh, wow!" but the chef in me naturally asked about their method of creating truffles. Kathleen clarified that they concoct their truffles entirely unlike other chocolatiers. Just Truffles creates theirs from the inside out, not the outside in. Other companies use shell molding - the shell is made, ganache is poured inside it, and the truffle is sealed. As Kathleen explained, "We make our ganache, and then we let it rest for 24 hours to absorb the flavor that we have infused it with, They are then hand-rolled into balls. We let them rest again. Finally, they are hand-enrobed and decorated. It takes about three days to make one. They are very labor-intensive. That is why we make several batches a day."

"And the Pavarotti truffle is made how?" I asked, hoping for a sample.

Kathleen walked over to the display case at the front of the retail store, and revealed, "We make them with milk chocolate, cream of coconut, and Malibu rum. Then, we hand-dip it in milk chocolate again."

Opening the case, Kathleen handed me the truffle. The first bite forced my inner soul to sing arias. It was remarkable!

Unlocking the doors to the other display cases, and with the same gleam in her eyes and wicked smile she had on the staircase, Kathleen announced, "Help yourself." And I did. Unlike Charlie Bucket, I was not put through a series of tests for the ultimate reward. I was handed a glass of wine instead of a golden ticket, and instructed, "Follow me." This was better than the book! I sampled the Raspberry Truffle, Frangelico Truffle, and Champagne Truffle out of the 33 varieties Just Truffles sells. Kathleen shared that the Champagne Truffle is the most complicated to concoct: "We make it with white chocolate, which has a softer consistency. We mix that with the effervescence of the champagne, and it becomes very hard to work with. We keep the temperature and humidity low, because heat and moisture are chocolate's archenemies."

At the front of the shop are several autographed celebrity photos, including Lionel Richie, Dolly Parton, Yo-Yo Ma, and, of course, Pavarotti. Kathleen noted that the truffles were featured on Oprah's show "Only the Best."

Just Truffles makes an average of 500 truffles a day, and 1,500 a day during peak seasons. When asked how much chocolate is ordered regularly, Kathleen responds, "We order it by the ton, and have used the same manufacturer for the past 19 years. When it is delivered, we have to corral one of our sons and his buddies to help carry it into the store. It comes in 50 pound boxes. We have to schlep 40 boxes into the store. We think of it like a chocolate health club."

Kathleen and Roger have looked at various ways to expand their company, but have decided not to franchise or use distributors because of the delicate nature of their product. According to Kathleen, "We are very particular whom we sell our chocolates to. First, they must have a special refrigerated candy case that incorporates humidity control. Second, they must convince us they know how to handle our product. We have been known to pull our product off shelves of some very big-name companies because they were unable to rotate our stock, and provide the type of service that we demand."

With that, my adventure in the chocolate factory was finished, as Kathleen and I gathered truffles to share with our spouses. Later, as Chad and I rode our bicycles home, I reflected on the evening. My adventure, unlike Charlie Bucket's, didn't end with a tale of prudence and guidance. It finished in creamy, buttery chocolate, fantastic fruits, and luscious liqueurs encased in hand dipped chocolate. Mike Teevee, Veruca Salt, Violet Beauregarde, and Augustus Gloop were replaced by George Shearing, Yo-Yo Ma, Margaret Thatcher, and me. All of us, great and not so great, have been drawn to the enchantment of Kathleen and Roger's chocolate factory, Just Truffles.

JML Foodie Recipe Share--Overnight Blueberry French Toast

2011-11-29T11:04:00.000-06:00

Overnight Blueberry French Toast

This recipe from JML Foodie Pamela Jean Wheaton of Longmont, Colorado “Thank you Pamela!’

12 slices day-old bread, cut into 1 inch cubes

2 (8 ounce) packages cream cheese, cut into 1 inch cubes

2 cups fresh blueberries, divided

12 eggs, beaten

2 cups milk

1 teaspoon vanilla extract

1/3 cup maple syrup (or honey)

1 cup white sugar (I use only 2/3 cup. – PW)

2 tablespoons cornstarch

1 cup water

1 tablespoon butter

1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.

2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.

3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).

4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter; serve in gravy boat to be spooned over slice of casserole to taste. (I also add a little dollop of lightly sweetened whipped cream. –PW)

National French Toast Day

2011-11-28T17:51:00.000-06:00

This posting is somewhat late in the day but French Toast is still yummy for supper. Give this recipe a try tonight. You'll get your 3-A-Day dairy products and a delicious meal too. Go ahead, throw some bacon on the side. Enjoy!

BERRY STUFFED FRENCH TOAST WITH VANILLA YOGURT SAUCE

½ pound (2 cups) mix of fresh blueberries, sliced strawberries, raspberries or blackberries

2 tablespoons powdered sugar

1/3 cup fat free sweetened condensed milk

1 container (6 ounces) low-fat vanilla yogurt

1 small loaf (10 ounces) French bread

1 large egg

1 large egg white

1/3 cup low-fat milk

1 teaspoon white granulated sugar

1 teaspoon pure vanilla extract or vanilla bean paste

¼ teaspoon cinnamon or Garden County Cooking Apple Pie Spice

Non-stick cooking spray

1. Place berries in a small bowl and sprinkle with powdered sugar. For the sauce, spoon about 1/4 of the berries, sweetened condensed milk and yogurt into a blender (or food processor) and puree until smooth; set aside.

2. Cut bread into twelve 1 1/2-inch pieces. Cut into each piece almost all the way through to create a pocket. Stuff the bread slices with remaining sweetened berries and press lightly to close; set aside. Reserve any unused berries to garnish top at serving time.

3. Whisk egg, egg white, milk, granulated sugar, vanilla and cinnamon in a medium bowl. Heat a large non-stick skillet over medium heat. Spray skillet with non-stick cooking spray. Dip stuffed bread slices in egg mixture to coat and cook until lightly browned on both sides, turning once.

4. Spoon sauce onto serving plate, arrange French toast on top and garnish with any remaining berries. Yield: 3 pieces of bread with 1/2 cup berries and 1/3 cup sauce, per serving. Makes 4 servings

National Parfait Day

2011-11-25T10:03:00.000-06:00

Granola, Yogurt, Berry Parfaits

2 cups plain or vanilla yogurt

2 cups your favorite granola (see my recipe below)

2 cups fresh berries (raspberries, blueberries, strawberries (hulled and sliced), and/or other fruit such as bananas, peaches or mangos, peeled and sliced

4 tablespoons honey

Line up 4 parfait, white wine, or other tall glasses. Spoon 2 tablespoons of yogurt into each glass and smooth surface. Spoon 2 tablespoons of granola overtop and smooth surface. Spoon 2 tablespoons of fruit overtop and smooth surface. Repeat the process, adding a bit of honey here and there, to taste. Serves 4

Granola

2 cups old fashioned oats (not instant or “quick”)

1 ¼ cups nuts (I used a combination of almonds pecans, walnuts, cashew, and fresh pili)

¼ cup canola or vegetable oil

¼ cup honey

1 ½ cup dried fruit (I used a combination of dried figs, raisins, and dried mangoes)

Mix the oats and nuts in a bowl – I used my hands. In a separate bowl mix the oil and the honey. Whisk briskly with a wire whisk until oil and honey become homogenous, sticky syrup.
Pour the honey/oil mixture onto the oats/nuts mixture and stir well until thoroughly blended. Place mixture on a foil-lined cookie sheet and spread out flat and even.
Place pan in a 350F degree oven and roast for about 30 minutes. After the first 10 minutes, stir the mixture. Stir again once or twice before it’s done. Remove from the oven to cool (I transferred the granola to another cookie sheet lined with parchment paper to cool). When cool add the fruit and toss until combined. Store in a clean, dry, and airtight container like a mason jar.

National Eat A Cranberry Day

2011-11-23T10:20:00.000-06:00

Today celebrates the Cranberry; those lovely little red globes of tart goodness. I am posting my family’s easy but delicious recipe for Cranberry Sauce (it’s not out of a can) and my Turkey Meatball recipe. Put the two together and you have a wonderful appetizer that won’t stay long in the serving dish. You might want to make two batches.

I hope that everyone has their Thanksgiving Day meal shopping completed or at least in order. Have a wonderful holiday and don’t over eat. If you do, meet me on Cathedral Hill and we’ll walk it off. Enjoy!

CRANBERRY SAUCE

2 cups white granulated sugar

2 cups water

4 cups (12 ounce package) fresh or frozen cranberries

*Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.

Wash and pick over cranberries. In a heavy bottom saucepan bring to a boil sugar and water, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
At this point you can add all number of optional ingredients. I typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange zest. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.
Remove from heat.**For a smoother sauce, use a Hand Immersion Blender to reduce the chunkiness** Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools. For a less chunky sauce use a hand immersion blender or carefully spoon into a food processor and blend until desired consistency. Makes about 5 cups

TURKEY MEATBALLS WITH CRANBERRY-BARBECUE SAUCE

2 cups cranberry sauce

½ cup barbecue sauce

1 egg white

1 pound 93% lean ground turkey

1 green onion with top, sliced

2 teaspoons grated orange peel

1 teaspoon reduced-sodium soy sauce

¼ teaspoon freshly ground black pepper

1/8 teaspoon ground red pepper (optional)

Combine cranberry sauce and barbecue sauce in slow cooker. Cover; cook on HIGH 20 to 30 minutes or until cranberry sauce is melted and mixture is hot.
Meanwhile, place egg white in medium mixing bowl; beat lightly. Add turkey, green onion, orange peel, soy sauce, black pepper and ground red pepper, if desired; mix until well blended. Shape into 24 balls.
Spray a large nonstick skillet with cooking spray. Add meatballs to skillet; cook over medium heat 8 to 10 minutes or until meatballs are no longer pink in center, carefully turning occasionally to brown evenly. Add to heated sauce in slow cooker; stir gently to coat.
Reduce heat to LOW. Cover; cook 3 hours. Transfer meatballs to serving plate; garnish, if desired. Serve with decorative appetizer picks. Serves 12

**JML Note: You can also burn and simmer the Turkey Meatball in a frying pan or heavy bottom skillet rather than slow cook. It’s up to you but the slow cooking concentrates the flavors. Enjoy!

National Gingerbread Day

2011-11-21T10:31:00.000-06:00

Monday, November 21 is National Gingerbread Day. This past weekend I was the featured chef on the Holiday Food Stage in the Cambria Culinary Pavilion. My buddy/assistant Steve Sumption and I prepared recipes to help guests get ready for their Holiday Baking. One of our recipes was for Gingerbread Cookies. This recipe was originally my great, great grandmother’s and it had no measurements or oven temperature. She used a wood burning stove.

Now you can make my great, great grandmother’s recipe that is delicious and smooth tasting. It has wonderful spices such as ginger, cinnamon, cloves, black pepper, and thick molasses. I hope you will try it and let me know what you think. I’m also attaching a Royal Icing recipe to decorate your Gingerbread Men and Women cookies. The kids love to help! Happy Holidays!

GINGERBREAD

6 cups sifted all-purpose flour, plus more for work surface

1 teaspoon baking soda

½ teaspoon baking powder

1 cup unsalted butter, room temperature

1 cup packed dark-brown sugar

4 teaspoons ground ginger

4 teaspoons ground cinnamon

1 ½ teaspoons ground cloves

1 teaspoon freshly ground pepper

1 ½ teaspoons salt

2 large eggs

1 cup molasses, unsulfured

Royal Icing (recipe follows)

In a large mixing bowl, sift together flour, baking soda, and baking powder. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy. Beat in spices and salt, and then beat in eggs and molasses until combined. Reduce speed to low. Gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap in plastic; chill at least 1 hour.
Preheat oven to 350F degrees. Remove dough from the refrigerator, and let stand at room temperature to temper slightly (this prevents dough from cracking). Place a large piece of parchment paper on a clean work surface, and dust generously with flour. You may also use a large silpat liner and dust lightly.
Roll out dough to a ¼ inch thickness, running an offset spatula under dough and dusting with flour as needed to prevent sticking. Transfer dough on parchment paper to freezer to chill until very firm, about 15 minutes.
Remove dough from freezer; working quickly cut into desired shapes. If dough begin to soften return to freezer a few minutes. Using a spatula transfer shapes to baking sheets; freeze until firm, about 15 minutes.
Transfer baking sheets to oven; bake until cookies are crisp but not darkened, 8 to 10 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool, and then decorate as desired. Makes about 16 large cookies

ROYAL ICING

1 pound confectioner’s sugar

5 tablespoons meringue powder or 2 large egg whites (If using egg whites, omit the water from step one, and refrigerate icing until ready to use)

Liquid gel or gel-paste food coloring

In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, meringue power, and scant ½ cup water on low speed. Mix until fluffy yet dense, 7 to 8 minutes. Use icing immediately, or transfer to an airtight container (icing hardens quickly when exposed to air). Beat well with a rubber spatula before using.
To thin icing for flooding (filling in areas with a thin lay of icing), stir in additional water 1 teaspoon at a time. Test consistency by lifting spoon and letting icing drip back into bowl; a ribbon of icing on surface should remain 5 to 7 seconds.
To tint icing, dip a toothpick into food coloring, and gradually mix into icing with toothpick until desired shade is reached. Makes about 2 ½ cups

**John Michael’s Tip ~ “Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.”

National Bundt Day

2011-11-15T09:25:00.000-06:00

Did you know that the Bundt pan is made right here in Minnesota? If you haven't had time or didn't know about Nordic Ware it is located at the corner of Highway 7 and 101. Nordic Ware has a wonderful factory outlet store loaded with Bundt pans but also other cooking utensils, pans, and goodies. I've been offering cooking demos for almost 2 years and have a wonderful time. Take some time to stop by or visit Nordic Ware on-line. Also check out the classes they offer.

I also just wrote an article about Nordic Ware's history as they are celebrating their 65 anniversary. Check it out Lavender Magazine article Nordic Ware

For recipes and tips on making the perfect Bundt cake visit Nordic Ware

National Pickle Day

2011-11-14T07:56:00.000-06:00

Today is National Pickle Day. To celebrate National Pickle Day, you can go out and purchase a jar of your favorite pickles (mine is Bread & Butter Pickles) or you can preserve/can your own. I love canning pickles, relish, apple butter, cranberry butter, jams and jellies. I have been offering canning classes all over town and visited 15 of the 16 Frattalone's Ace Hardware store offering "Canning 101" demo and answering canning questions.

The holiday season is coming fast and one idea for the foodie in your life is Canning equipment. It makes a wonderful gift to give especially for that person that has been interested in "putting up" their own canned goods. Check out all the Frattalone's Ace Hardware stores which I call "Canning Central". Tell them John Michael sent you and watch for my free public demos coming up in November and December (Holiday Baking and Pies).

Also, check my Canning and Preserving page on this blog for canning safety information.

Now, here is one of my favorite pickle recipes. It's a dip my grandma used to make for picnics and special occasions. The more you process it smooth--I use my hand immersion blender--the better it tastes. Also let stand and let the flavors meld for an hour or two. It's perfect for holiday gatherings.

Enjoy!

DILL PICKLE DIP

Grandma used to make this dip as a treat for us grandchildren during the summer. While the rest of the family was out working in the farm, Grandma watched my sister and me. I loved adding the pickle juice and stirring in. The fragrance of this dilly dip is phenomenal. Enjoy with regular, low-fat or baked potato chips. As a child, my favorite indulgence was to dip dill pickle chips we had bought on trips to Winnipeg, Manitoba. Now dill pickle chips are available everywhere. This was pure heaven with a glass of Kool-Aid. Enjoy!

8 ounces cream cheese (regular, low-fat, or fat-free), softened

½ cup of cottage cheese (regular or low-fat)

¼ cup sour cream (regular, low-fat, or fat-free)

¼ cup Miracle Whip (regular, light, or fat-free)

¼ cup Grandma’s Sweet Pickle Relish (see recipe in this chapter)

¼ cup pickle juice

Combine all ingredients in a food processor and pulse until well blended. If mixing by hand, first mash the cottage cheese with a potato masher to create a smoother dip.
Chill at least 1 hour before serving.

National Pizza With Everything Day (Except Anchovies)

2011-11-12T10:30:00.000-06:00

You couldn’t pick a better day than today in the Twin Cities for National Pizza with Everything Day (Except Anchovies) with the Gophers playing the Badgers in football. I’m not a big sport nut and if it wasn’t for my buddies John Hanson and Elizabeth Ries (hosts of Twin Cities Live) I would have thought the Twin were playing the Vikings.

Anyway, celebrate/watch the game and enjoy Pizza with Everything (I love anchovies). I’ve posted my Bacon Cheeseburger Pizza recipe should you feel like a little adventure and prepare your own pizza today. Otherwise go on-line, mobile order, or pick up the phone and request delivery in 30 minutes or less.

Enjoy!

BACON CHEESEBURGER PIZZA

1 12 ounce, room temperature, pizza dough (store bought is not a sin)

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 Tuscan Tomato Sauce or canned diced tomatoes

½ cup sliced hamburger dill pickles, drained (optional)

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 to 450F degrees. Stretch room temperature pizza dough into a thin round crust and place on a corn meal dusted pizza pan, parchment paper, or baking sheet. Do not use a rolling pin as this will push gases out of dough.
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 into the hot oven and bake for 20-30 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.
Transfer pizza to a cutting board. Slice into eight sections and garnish top of each slice with a strips of bacon. Serves 8.

National Sundae Day

2011-11-11T10:01:00.000-06:00

This is it! This is the one food/dessert item that I have never prepared at home--ever. I have always gone to Dairy Queen or ordered sundaes after dinner in restaurants. So today I have no recipe to post but ask the question, "What is your favorite sundae and where do you get it?"

Enjoy today by ordering a sundae and don't forget to honor our veterans. By the way, can you guess what sundae is my favorite? (Check the photo). It has been since I was 2 years old.

Cook It Foward! Enjoy!

National Scrapple Day

2011-11-09T13:42:00.000-06:00

Now here is a recipe straight off the farm. It’s easy to prepare and will keep for 1 week tightly wrapped or in a container in the refrigerator. You can also freeze for longer storage.

My grandmother used to make several loaf pans of Scrapple and freeze. She mostly used sliced scrapple for breakfast. She would serve with eggs, hash browns, and toast. Once and a while we would have sandwiches made with fried Scrapple, sliced cheese, lettuce and tomato--easy and yummy. I hope you will try it or this recipe brings back fond memories. Enjoy!

SCRAPPLE

2 cups water

1 pound pork or Italian sausage

1 tablespoon red pepper flakes

1 teaspoon rubbed sage

1 cup cornmeal

Pour 2 cups of water in a heavy bottom sauce pan and bring to a boil.
Cut sausage into pieces and add to boiling water mixing thoroughly (a potato masher works well). Once sausage is done remove sauce pan from heat and add red pepper flakes and sage.
Add cornmeal and mix thoroughly. Pour into a loaf pan.
Refrigerate until completely cooled. Slice and fry (in olive oil or regular oil) in a medium skillet.

National Bittersweet Chocolate with Almond Day

2011-11-07T09:20:00.000-06:00

Being that today is Bittersweet Chocolate with Almond Day; I dug up one of my grandma’s old recipes. This is a delicious bar with a dough base, almond pastry filling and melted chocolate drizzled on top. You may cut these bars are large as you desire but I like to cut about 40 little bars and nibble throughout the day.

I hope you enjoy these tasty chocolate gooey bars on a beautiful fall day like today.

Chocolate-Glazed Almond Bars

2 cups all-purpose flour

½ cup dark brown sugar, packed

½ teaspoon sea salt

¾ cup unsalted butter, cold

3 egg whites

1 cup granulated white sugar

1 can (12-1/2 ounces) almond cake and pastry filling

2 cups sliced almonds

4 ounces bittersweet chocolate, chopped

In a large mixing bowl, combine the flour, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Pat into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350F degrees for 18-22 minutes or until edges are lightly browned.
Meanwhile, in another large mixing bowl, whisk the egg whites, sugar and almond filling until blended. Stir in almonds. Pour over crust. Bake for 20-25 minutes or until set. Cool completely on a wire rack.
In a microwave, melt chocolate; drizzle over top. Cut into bars. Store in an airtight container in the refrigerator. Makes about 40 bars

National Sandwich Day

2011-11-03T11:40:00.000-05:00

The bologna sandwich or baloney sandwich is a common and inexpensive lunch choice in the United States and Canada. It is traditionally made from pre-sliced bologna sausage between slices of white bread, along with various condiments, such as ketchup, mustard and mayonnaise (or Miracle Whip). Many variations exist, including frying the meat first and adding various garnishes such as cheese slices, cucumbers and tomatoes. They are commonly served in jails, particularly holding cells, throughout the United States.

The bologna sandwich tends to be high in saturated fat (more so if cheese is added) and is high in sodium.

The bologna sandwich, fried or unfried, has been elevated to a regional specialty in the Midwest and Appalachia. In Pittsburgh, Pennsylvania, it is called a "jumbo sammich". It is the sandwich served at lunch counters of small family run markets that surround the Great Smoky Mountains. In East Tennessee, the sandwich is slangly referred to as a "Lonsdale Ham" sandwich, named after the less-affluent neighborhood of Lonsdale, in Knoxville, TN. They are sometimes sold at concession stands in stadiums, like those of the Cincinnati Reds.

According to the company, about 2.19 billion Oscar Mayer bologna sandwiches are eaten every year (6 million per day).

Mortadella

In Italy, the baloney sandwich is a whole different thing. The “original” bologna is called mortadella, which is bologna sausage with large chucks of fat for flavor. Mortadella is also used in sauces and many Italian dishes as a flavor enhancer like pancetta.

However you slice it, boloney sandwiches are still my favorite (can we say weight issues). What is yours?

National Deviled Egg Day

2011-11-02T09:05:00.000-05:00

I cannot get enough Deviled Eggs. Recently I attended a friend's birthday bash. He's fantastic executive chef and his mother brought platter after platter of Deviled Eggs. I was in my happy place. When I was young, my grandma and I would make tons of Deviled Eggs for our summer picnics especially the Fourth of July. Now I try and make them any time of the year.

A couple years ago I prepared a platter of Deviled Eggs for my Italian friends to in Cortona, Italy (the Eastern edge of Tuscany). I cooked up an American Barbecue in their honor. You wouldn't believe the positive response to American food but especially the Deviled Eggs. Imagaine if you had never heard or seen them before.

Here is a family recipe that I love because I love Sweet Onions. I hope you'll try it and Thanksgiving is coming up and is a perfect holiday to use onions in several dishes. Enjoy!

DEVILED ONION EGGS

6 eggs, hard-cooked

2 tablespoons mayonnaise

1 ½ teaspoons onion, grated

1 ½ teaspoons sweet pickle relish

½ teaspoon spicy brown mustard

½ teaspoon fine sea salt

1/8 teaspoon crushed red pepper flakes

1/8 teaspoon fresh ground black pepper

Fresh chives or dill, chopped, for garnish

Slice eggs in half lengthwise. Carefully remove yolks; set whites aside. In a small mixing bowl, mash the yolks. Stir in the mayonnaise, onion, relish, mustard, salt, pepper flakes and black pepper.
Decoratively pipe or spoon mixture into egg whites. Refrigerate until ready to serve. Garnish with freshly chopped chives or fresh dill. Serves 6 (2 each)

National Vinegar Day

2011-11-01T09:12:00.000-05:00

During a couple of shopping trips lately for groceries, hardware items, Walgreen items I noticed aisle after aisle of cleaning supplies--tons and tons of cleaning supplies. Growing up in North Dakota I remember a couple of cleaning items under the kitchen sink. Both my grandmother and mother had a bottle of dish washing liquid, a container of Comet (for those difficult stains), and a jug of vinegar. We cleaned the coffee pot with vinegar, window washing was done with vinegar, pots and pans were cleaned with vinegar, and we degreased dish water using vinegar before Dawn was created. Vinegar was the original "Green" cleaner.

The wonderful thing about vinegar is that i never worry about chemicals in the house. I even use vinegar to clean the air in my house instead of sprays. Plus the price is right. Vinegar is inexpensive and can be used for a million things. There is nothing better and I will sing its virtues.

Take a look at my list of uses for vinegar in the kitchen and have fun cleaning and not worrying about chemicals, buying expensive green cleaners, and maybe put up a couple jars of pickles while you're at it. Enjoy!

~VINEGAR USES IN THE KITCHEN~

A mixture of salt and vinegar will clean coffee and tea stains from chinaware.

Freshen vegetables. Soak wilted vegetables in 2 cups of water and a tablespoon of vinegar.

Boil better eggs by adding 2 tablespoons water before boiling. Keeps them from cracking.

Marinating meat in vinegar kills bacteria and tenderizes the meat. Use one-quarter cup
vinegar for a two to three pound roast, marinate overnight, then cook without draining or
rinsing the meat. Add herbs to the vinegar when marinating as desired.

Put vinegar on a cloth and let sit on the back of your kitchen faucet and it removes hard water stains.

Vinegar can help to dissolve mineral deposits that collect in automatic drip coffee makers. Fill the reservoir with vinegar and run it through a brewing cycle. Rinse thoroughly with water when the cycle is finished. (Be sure sure to check the owners manual for specific instructions).

Brass, copper and pewter will shine if cleaned with the following mixture. Dissolve 1 teaspoon of salt in 1 cup of distilled vinegar.

Clean the dishwasher by running a cup of vinegar through the whole cycle once a month to reduce soap build up on the inner mechanisms and on glassware.

Deodorize the kitchen drain. Pour a cup down the drain once a week. Let stand 30 minutes and then flush with cold water.

Unclog a drain. Pour a handful of baking soda down the drain and add 1/2 cup of vinegar.
Rinse with hot water.

Eliminate onion odor by rubbing vinegar on your fingers before and after slicing.

Clean and disinfect wood cutting boards by wiping with full strength vinegar.

Cut grease and odor on dishes by adding a tablespoon of vinegar to hot soapy water.

Clean a teapot by boiling a mixture of water and vinegar in it. Wipe away the grime.

Clean and deodorize the garbage disposal by making vinegar ice cubes and feed them down the disposal. After grinding, run cold water through.

Clean and deodorize jars. Rinse mayonnaise, peanut butter, and mustard jars with vinegar when empty.

Get rid of cooking smells by letting a small pot of vinegar and water simmer on the stove.

Freshen a lunchbox by soaking a piece of bread in vinegar and let it sit in the lunchbox over night.

Clean the refrigerator by washing with a solution of equal parts water and vinegar.

Clean stainless steel by wiping with a vinegar dampened cloth.

Clean china and fine glassware by adding a cup of vinegar to a sink of warm water. Gently dip the glass or china in the solution and let dry.

Get stains out of pots by filling the pots with a solution of 3 tablespoons of vinegar to a pint of water. Boil until stain loosens and can be washed away.

Clean food-stained pots and pans by filling the pots and pans with vinegar and let stand for thirty minutes. Then rinse in hot, soapy water.

Clean the microwave by boiling a solution of 1/4 cup of vinegar and 1 cup of water in the microwave. Will loosen splattered on food and deodorize.

Make buttermilk. Add a tablespoon of vinegar to a cup of milk and let it stand 5 minutes to thicken.

Replace a lemon by substituting 1/4 teaspoon of vinegar for 1 teaspoon of lemon juice.

Firm up gelatin by adding a teaspoon of vinegar for every box of gelatin used. To keep those molded desserts from sagging in the summer heat.

Prepare fluffier rice by adding a teaspoon of vinegar to the water when it boils.

Make wine vinegar by mixing 2 tablespoons of vinegar with 1 teaspoon of dry red wine.

Debug fresh vegetables by washing them in water with vinegar and salt. Bugs float off.

Scale fish more easily by rubbing with vinegar 5 minutes before scaling.

Prevent soapy film on glassware by placing a cup of vinegar on the bottom rack of your dishwasher, run for five minutes, then run though the full cycle.

The minerals found in foods and water will often leave a dark stain on aluminum utensils.
This stain can be easily removed by boiling a solution of 1 tablespoon of distilled vinegar
per cup of water in the utensil. Utensils may also be boiled in the solution.

Unsightly film in small-necked bottles and other containers can be cleaned by pouring vinegar into the bottle and shaking. For tougher stains, add a few tablespoons of rice or sand and shake vigorously. Rinse thoroughly and repeat until clean or determined hopeless.

After cleaning the bread box, keep it smelling sweet by wiping it down with a cloth moistened in distilled vinegar.

To eliminate fruit stains from your hands, rub your hands with a little distilled vinegar and wipe them with a cloth.

Grease buildup in an oven can be prevented by wiping with a cleaning rag that has been moistened in distilled vinegar and water.

Formica tops and counters will shine if cleaned with a cloth soaked in distilled vinegar.

No-wax linoleum will shine better if wiped with a solution of 1/2 cup of white vinegar in
1/2 gallon of water.

Stains on hard-to-clean glass, aluminum, or porcelain utensils may be loosened by boiling in a solution of one part vinegar to eight parts water. The utensils should then be washed in hot soapy water.

Garden County Cooking

National Cupcake Day

National Bouillabaisse Day

National Ice Cream and Violins Day

National Cocoa Day

National Noodle Ring Day

National Lager Day

National Pastry Day

National Microwave Oven Day

National Fritter Day

National Mousse Day

National Chocolates Day

Lavender Issuue: 308 Date: March 16 - 29, 2007 Article Author: John Michael Lerma

Just Truffles

JML Foodie Recipe Share--Overnight Blueberry French Toast

National French Toast Day

National Parfait Day

National Eat A Cranberry Day

National Gingerbread Day

National Bundt Day

National Pickle Day

National Pizza With Everything Day (Except Anchovies)

National Sundae Day

National Scrapple Day

National Bittersweet Chocolate with Almond Day

National Sandwich Day

National Deviled Egg Day

National Vinegar Day

Lavender Issuue: 308
Date: March 16 - 29, 2007
Article Author: John Michael Lerma