Garden County Cooking

Thelma's "Never Fail" Fudge

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

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

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

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

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

THELMA'S "NEVER FAIL" FUDGE

1 (12 fluid ounce) can evaporated milk

5 cups white granulated sugar

1 cup (2 sticks) margarine

1 pound marshmallows

12 ounces semisweet chocolate chips

1 (4 ounce) unsweetened chocolate bar

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

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Bacon Cheeseburger Pizza for Father's Day

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

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

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

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

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

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

BACON CHEESEBURGER PIZZA

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

1 tablespoon of good quality extra virgin olive oil

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

1 medium red onion, chopped

Fine sea salt and freshly ground black pepper

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

½ cup sliced hamburger dill pickles, drained

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

½ cup of freshly shredded mozzarella cheese

8 strips of bacon or turkey bacon

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

PIZZA DOUGH

4 cups unbleached all-purpose flour

¾ teaspoons of yeast

2 ½ teaspoons of fine sea salt

1 ¼ - 1 ½ cups of water

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

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

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

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

SPONGE

2 cups of unbleached white flour

2 cups water

¼ tsp yeast

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

TUSCAN TOMATO SAUCE

1/4 cup extra virgin olive oil

4 large garlic clove(s)

1 teaspoon red pepper flakes

12 cups canned Roma tomatoes

1 teaspoon white granulated sugar

1 cup Chianti wine or other good quality red wine

1 tablespoon granulated chicken stock

1 tablespoon fresh oregano, chopped

1/4 teaspoon fine sea salt

1/3 teaspoon freshly ground black pepper

½ teaspoon fresh English or French thyme leaves

½ cup fresh basil leaves, torn into thin strips

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

Strawberry Shortcake Pie!

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

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

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

STRAWBERRY SHORTCAKE PIE

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

1½ cups unbleached all-purpose flour

½ tablespoon white granulated sugar

½ teaspoon fine sea salt

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

¼ cup cold unsalted butter, cut into small pieces

¼ cup cold water

Crisco butter flavored cooking spray

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

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

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

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

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

Filling:

2 cups fresh strawberries, sliced

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

2 cups of whole milk

1 package of Ladyfingers (about 25)

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

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

1 cup cold heavy whipping cream

¼ cup confectioners’ sugar

1 teaspoon pure vanilla bean paste

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

National Kitchen Klutzes of America Day!

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

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

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

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

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

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

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

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Barbecue Chicken Za!

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

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

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

Enjoy and grill it forward! JML

BARBECUE CHICKEN ZA!

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

2 tablespoons good-quality extra virgin olive oil, divided

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

1 medium red onion, chopped

Fine sea salt and freshly ground black pepper

1 cup Croix Valley Competition Barbecue Sauce

1 cup shredded or thinly sliced smoked Gouda cheese

1/2 cup freshly shredded mozzarella cheese

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

Pizza Peel

Pizza Dough

4 cups unbleached white flour

¾ teaspoons of yeast

2 ½ teaspoons of fine sea salt

1 ¼ - 1 ½ cups of water

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

Beer Cerviche

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

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

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

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

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

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

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

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

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

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

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

Grandma Thelma Anderson's 99th Birthday!

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

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

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

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

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

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

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

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

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

Grandma Anderson's Rhubarb-Strawberry Pie

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

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

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

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

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

GRANDMA ANDERSON’S RHUBARD-STRAWBERRY PIE

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

Crust:

3 cups all-purpose flour

1 tablespoon white granulated sugar

1 teaspoon fine sea salt

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

½ cup cold unsalted butter, cut into small pieces

½ cup cold water

1 egg yolk and 1 teaspoon water for egg wash.

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

Filling:

2 cups fresh rhubarb, sliced into 1-inch pieces

2 cups fresh strawberries, sliced

1 1/2 cups white granulated sugar

Pinch of fine sea salt

1/3 cup all-purpose flour

1/2 teaspoon almond extract

2 tablespoons unsalted butter

Vanilla or regular sugar for sprinkling

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

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

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Memorial Day Bratwurst Pizza!

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

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

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

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

Pizza Dough Recipe~

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

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

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

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

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

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

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

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

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

Pizza Peel

Bratwurst Pizza

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

2 tablespoons Croix Valley Honey Dijon Barbecue Sauce or Dijon mustard

¼ to ½ cup Tuscan Tomato Sauce or store bought sauce

2 cups shredded mozzarella cheese, divided

8 ounces precooked beer bratwurst

½ cup onions, minced

½ cup sauerkraut, drained, optional

1 cup shredded cheddar cheese

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

Mom's Cheesy Potatoes GrillFest!

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

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

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

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

Mom's Cheesy Potatoes Baked in an Oven

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

JUDY’S CHEESY POTATOES

¾ cup unsalted butter

1 medium yellow onion, chopped

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

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

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

2 pounds country style hash brown potatoes

2 cups crushed corn flakes cereal

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

Frattallone's is Grilling Central!

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

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

Roasted (Grilled) Corn on the Cob

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

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

ROASTED (GRILLED) CORN ON THE COB

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

1 dozen fresh Corn on the Cob

Water

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

Sea salt (coarse or fine)

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

CORN ON THE COB ESSENTIALS:

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

WHAT TO LOOK FOR:

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

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

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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