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citrusfish.jpg
zest of each ~ 1 grapefruit, 1 lemon, 1 lime and 1 tangerine (mixed together)
juice of each ~ 1 grapefruit, 1 lemon, 1 lime and 1 tangerine (mixed together)
4 TBSP unsalted butter
2 TBSP olive oil
3 shallots diced
2 cloves garlic minced
1 tsp each of Thyme and Taragon
1 pint heavy cream
1 1/2 cups chicken broth
1 tsp corn starch

10 tilapia filets (fresh or thawed)
salt and pepper
flour
Oil and butter for frying fish (I just cover the bottom of the pan with oil and then add a few TBSP butter)

Angel Hair or Thin Spaghetti

1 dozen fresh Brussel sprouts, trimmed and shredded.
2 TBSP butter and 3 TBSP olive oil

Melt the butter with the olive oil over low/med heat. Add shallots and garlic and saute until tender. Gently add a cup or so of chicken broth and cook just a moment, add herbs and cook a minute or so more. Remove from heat and let cool a bit. Pour this mixture into a blender and pulse. Turn blender to low speed and slowly add heavy cream. Return to skillet and cook stirring constantly until mixture is well heated. Remove from heat. Set aside. Put your water on to boil for your pasta. Salt and pepper your fish and dredge in flour. Pan fry fish until golden brown,turning only once and placing just enough fillets in the pan as to not crowd them. Place fish to drain on a rack over a cookie sheet (the kind with sides so the oil doesnt run off into your oven. Set your oven to 425 while you are finishing frying the fish. When all the fish is done, place in the oven while you saute the spouts and cook the pasta. Listen for it to begin to sizzle – dont want to burn it! After 5-7 minutes or when you hear it sizzle turn the oven off. Leave it in the oven to stay warm while you finish.

brusselsprouts.jpg
Place the skillet of cream sauce on a low burner and warm it back to nearly boiling. Add the balance of the chicken broth mixed with 1 tsp corn starch and zest of your citrus fruits. Stir occasionally to keep it from sticking or getting brown. It should thicken nicely. In the mean time, cook your pasta and saute shredded sprouts in a skillet with the butter and olive oil – browning very slightly. Salt and pepper to taste. Pasta – should take 4-5 mintues for the Angel Hair or 5-7 for the Think Spaghetti. When pasta is done, drain and plate, adding warmed sauce and to taste, top with a spoonful of sauted sprouts and place fish on the side and drizzle reserved citrus juices. YUMMY.

This is a “Susan Recipe” so if you have any questions, ask…I wrote it down as I went, trying to make it as clear as possible. It is definitely going in the recipe binder. I served this with a toasted bagguette.

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Sometimes when Husband asked what we are having for supper, what he is trying to say in a nice way is it is my turn (finally) to cook.  So night before last when he asked I said “I have been wanting to try this pasta dish.  How does that sound?”  Fine.  It sounded fine.  Even after I admitted that I only had it partially concocted in my head.  It actually turned out pretty delish.


I cubed some boneless skinless chicken breasts and sauteed them in a little butter/olive oil combination   with plenty of salt and pepper. In another skillet I sauteed a red bell pepper, 5 green onions, 5 cloves garlic,  and two ribs of celery until tender. While I was doing the veggies and chicken, in a separate pot I cooked the spaghetti and then tossed it in a big bowl with fresh lemon slices (3-4) and butter.

While everything was hot I tossed it all together and served with a toasted baguette and fresh spinach salad.

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Crust

2 refrigerated pie crusts, softened to room temp or make your own pie crust (enough for a double crust pie ~see below for recipe)

Filling

  • 6 cups thinly sliced, peeled apples (6 medium)~ like to use Granny Smith
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon lemon juice

Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom. In large bowl, gently mix filling ingredients; If using a pie bird here is where it comes in! See directions below. If not using a pie bird proceed with the following:

Spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

How To Use a Pie Bird

(1) Place your unbaked crust in your pie plate.

(2) Put the Pie Bird in the center of your crust.

(3) Pour your pie filling in the crust evenly around the Pie Bird.

(4) Cut a small slit in the top crust.

(5) Gently place the top crust over the pie, easing the Pie Bird through the slit. Let it rest on the “shoulders” of the Pie Bird.

(6) Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute.

(7) Bake per pie directions.

(8) Remove the Pie Bird when you cut the first piece of pie.

Gently clean your pie bird with mild dishwashing liquid ~ do NOT place in dishwasher.

My Best Basic Pie Crust

No-fail. Works every time. You will find other crusts throughout this book…but as far as a basic unsweetened crust good for general pie making…you won’t do better than this one! It can be prebaked for cream pies or used unbaked for filled pies. I even use it for pot pies.

This recipe makes enough dough for four 9” pie shell bottoms for cream or meringue pies or two pies with top and bottom crusts such as an apple pie.

  • 3 cups all purpose flour
  • 1 tsp salt
  • 1 1/2 cups shortening (chilled)
  • 1/3 cup cold water
  • 1 TBSP vinegar
  • 1 egg, beaten

Stir the flour and salt together in a large bowl. Cut the chilled shortening into the dry mixture using a pastry cutter or by pinching the fat into the mixture with your hands. The resulting mixture should have fat lumps no smaller than peas.

Pour the cold water, a small amount at a time, into the dry mixture; mixing gently with a fork until the dough is wet enough to be packed into a ball. ball. The dough should be handled as little as possible to prevent the blending of all of the fat lumps, as a crust with no fat lumps will be dense and hard. Split the dough into four equal amounts, roll them into balls and wrap them in plastic before placing them in the refrigerator to chill for at least 30 minutes.

Chilling will prevent the fat from absorbed by the flour and give a lighter texture to the crust when it is baked.

Generously dust a clean, dry surface with flour and remove one of the packages of dough from the refrigerator. Flatten the dough slightly and dust the dough’s top before rolling the dough out with a rolling pin . Start rolling at the center of the dough and work outwards. Some people prefer do this between sheets of waxed paper or plastic wrap because it makes clean up and rolling easier.

Quickly roll the dough into a circle 1/4 or 1/8 inch thick. The size of the circle should be about four inches wider in diameter than the pie pan.

A trick for getting the dough positioned in the pan correctly is to fold the dough in half and then into quarters. Gently pick it up and place it into the pan so that the center point is in the center of the pan.

Unfold the dough into the pan and it should be perfectly centered. If the dough cracks a little during this process, press it back together with your fingers or patch the cracks with a bit of dough from the outer edges.

At this point you can fill your crust according to your recipe or you might want to consider freezing the crusts for later use. I roll out my circles place them individually between sheets of waxed paper and gently fold in fourths. I then place them carefully in zipper plastic bags and lie flat to freeze. When a crust is needed, take it out leave it in the bag to come to room temperature and then proceed with recipe.

PS If you need a pie bird (or two) click on him and it will take you to my etsy!

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pie crust

2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold butter
4 to 5 tablespoons cold water

Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.

Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.

For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.

For 2-crust pie, roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.

For baked unfilled pie shell, prepare dough as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F. for 8 to 10 minutes or until lightly browned.

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 cornchowder.jpg

1/2 cup diced bacon
2-3 pats butter
drizzle of olive oil
2 cups diced  sweet onion
1 cup carrots, diced
1 celery rib, diced
1 cup red bell pepper diced
2 small  yellow-fleshed potatoes such as Yukon Gold, peeled & diced
1 medium sweet potato peeled & diced
5 cups chicken broth
2 fresh thyme sprigs ( I had to use dried and it was fine)
1 bay leaf
3 cups frozen corn
1 can cream corn
1 1/2 cups half and half
1 teaspoon fine sea salt
1 teaspoon black pepper

Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add butter, olive oil, onion, carrots, celery, and bell pepper to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.

Add all potatoes, broth, and thyme and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes. Add sea salt and pepper, then stir in bacon. You can garnish with chopped tomatoes or chives if you like.

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Farmhouse Crackers

1 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons chilled butter, cut into small pieces (I suggest KerryGold Pure Irish Butter)
1/3 cup water
1 tablespoon whipping cream

Preheat oven to 300°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt in a large bowl; stir with whisk. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal. Add 1/3 cup water and cream; stir to form a stiff dough.

Roll dough into a 13-inch square on a baking sheet. Score dough into 16 equal squares. Pierce each cracker with a fork. Bake at 300° for 45 minutes or until crisp. Cool on pan.

Makes 16 crackers

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