Category: RECIPES

HAM & CHEESE QUICHE

I have used this same recipe for traditional quiche for years and adapted it today to use what I had on hand. It was a pleasant success.





1/2 pound diced ham
1 cup finely grated sharp cheddar cheese
1 shallot finely chopped
4 eggs
2 cups whipping cream
1 teaspoon sea salt
1 teaspoon white pepper
1 teaspoon sugar
1 deep pie crust

  • Preheat oven to 425°.
  • Pre-bake the pie crust and cool before filling.
  • Lightly saute shallot and ham.
  • Sprinkle the ham and onion and grated swiss cheese evenly into crust.
  • Beat the eggs, whipping cream and seasonings until well blended. Pour over mixture in pie crust.
  • Bake 15 minutes and then reduce heat to 300° and bake an additional 35-45 minutes or until just golden and knife comes out clean.
  • Let stand 10 minutes before slicing.

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QUICHE LORRAINE – THE PERFECT SUNDAY MORNING PIE


1/2 pound bacon, crisply fried and crumbled
1 cup finely grated swiss cheese
1 large bunch green onions finely sliced
4 eggs
2 cups whipping cream
1 teaspoon sea salt
1 teaspoon white pepper
1 teaspoon sugar
1 deep pie crust

Preheat oven to 425°.

Prebake the pie crust and cool before filling.

Sprinkle the crumbled bacon, finely sliced onion and grated swiss cheese evenly into crust.

Beat the eggs, whipping cream and seasonings until well blended. Pour over mixture in pie crust.

Bake 15 minutes and then reduce heat to 300° and bake an additional 35 minutes or until just golden and knife comes out clean.

Let stand 10 minutes before slicing.

Cooking the Italian Way – Lasagna

I did something really crazy yesterday.

I turned. My heat. Off.

I know that may not sound like much. But if you know me. Then you know that this is actually quite momentous. (I’m that girl who walks around in three sweatshirts. In the middle of August. And is still shivering.) My roommates and I almost broke out some bottles of wine (Thirsty Thursday anyone?). Decorated the apartment in some neon crepe paper. Put up a disco ball. And had a “rager” (or whatever it is the kids are calling it these days). We would have. Except that we had an exam the next day.

But no more talk of that. Because it is the weekend. And not only that. It is warm out.

Get this.

Spring might actually have arrived.

Needless to say. I am thrilled. Ecstatic. Jubilant. I am jumping. For. Joy.

Except for one tiny thing.

I’m going to miss winter food. Hearty casseroles. Winter squash. Sweet potatoes.

Down-home-stick-to-your-ribs (and your thighs) comfort food.

Stuff that you wouldn’t dream of eating during the summer. Because. Well. People are going to be seeing your thighs.

Plus who (other than me) wants to spend all day slaving over a hot stove in 90 degree weather?

No one. Thus. It is time to move on.

And so. To commemorate what is possibly the only beautiful thing about winter. I give you my favorite lasagna recipe. Otherwise known as. My swan song.

Classic Italian Lasagna
Serves 8, adapted from Giada DeLaurentis

3 cups tomato sauce (I cheated and used a jar from Whole Foods. All fresh ingredients – tomatoes, garlic, onion, basil. I will post the exact brand next time. It’s my favorite jarred tomato sauce.)
salt and pepper to taste
1 tbsp olive oil
1 lb lean ground beef
4 cups part-skim ricotta
3 eggs
1 lb lasagna noodles (I didn’t end up using the whole pound, just enough to fill my tray. I also used no-boil noodles.)
1 lb frozen spinach, thawed and patted dry
2 cups shredded mozzarella
1/4 cup parmesan

1. Preheat the oven to 375.

2. In a saute pan, preheat the olive oil. Cook the ground beef, breaking it up into small pieces with a spatula as you go. Season to taste with salt, pepper, and garlic powder if using. Cook until browned, then remove from heat, draining any excess liquid, and set aside.

3. In a medium-sized bowl, mix together the ricotta and eggs. Season to taste with salt and pepper. Set aside.

4. Into the bottom of a 9×13 inch baking dish, spread 1 cup of the tomato sauce. Add a layer of the pasta sheets. Over this, spread all of the ricotta mixture, followed by all of the spinach. Arrange another layer of pasta. Spread all of the ground beef over this, followed by half of the mozzarella. Add another cup of tomato sauce. Arrange the final layer of pasta. Spread the remaining tomato sauce over THIS and top with mozzarella and parmesan cheese.

5. Cover with aluminum foil and then bake for 30 minutes. Remove foil and bake for another 15 minutes.

Sour Cream Coffee Cake: Lovin’ From the Oven

My sister in law makes a killer coffee cake.  It has a ripple of cinnamon through the center.  The cake is buttery and moist.  It’s really wonderful and my husband adores it.  She has never shared the recipe.  I have asked.
So.  I have had to search high and low for something similar.  This is attempt 2,538 in twenty years.  It’s as close as I have ever come to replicating it.  I am not sure I am done trying, but this is a good fall-back.
Sour Cream Coffee Cake: 
Cake

3 cups flour
1 heaping tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 sticks butter, softened
1 cup sugar
1 tsp vanilla
4 eggs
1 1/2 cups sour cream
Combine the dry ingredients in a bowl and set aside.  Cream the butter and sugar.  Add the vanilla and eggs.  Alternately add the dry ingredients and the sour cream. Pour  half of the batter into a greased 9 inch pan.  
Topping:
1 1/2 cups brown sugar
1 Tbsp cinnamon
1 stick butter
Combine ingredients in a bowl with a pastry blender or fork until crumbly.  Sprinkle half of the topping onto the batter in the pan.  Top with the other half of the batter and then sprinkle on the remaining half of the topping.  Bake 350 degrees for about 40 minutes.  Tent the cake with foil and bake another 30 minutes or until a cake tester comes out clean.

Company is Coming – Tried and True or a New recipe??? Maybe just a simple SALAD



OUR FIRST VISITORS!!!


A fun time IS INDEED being had by all, and why not… Jackie’s favorite Aunt, her cousin, his wife and a teenage daughter (teenagers, god help me) have come to our little condo in paradise and we are having the time of our lives!

!Dave here from MY YEAR ON THE GRILL. As always, I am so surprised when I CAN COOK THAT!


But today, I want to be a little less surprised.  Meaning… When company is coming and you want to make a good “foodie” impression on them… Do you try an exciting new sounding recipe, create something from the top of your head, do your best tried and true recipe…  Or work a new interpretation of a tried and true…


Somehow, I have decided that making the same thing in exactly the same way is not very appealing to me.  So, I decided to make one of my better recipes, but add a bit of island flair…


Last week on my “normal” site, I posted a recipe for Terriyaki Bowtie Spinach Salad.  I had gotten the recipe from a fellow blogger, Melanie from THE SISTER’s CAFE.  I did a very unusual thing for me…  I followed Melanie’s recipe as she wrote it.  If you go to her post (click HERE), Melanie listed a few additional ingredients as optional.  But really, if you have a plate of spinach, do you need to add parsley?  Adding the oranges and water chestnuts was already inching the price up.  So, unless you have them on hand, do as I did and leave out the craizins and parsley, … Here is what she wrote…

Spinach Salad With Teriyaki Bowties 
submitted by Melanie sisterscafe.blogspot.com

16 oz. Bowtie pasta, cooked and cooled
1 – 2 bags of fresh baby Spinach
2 small cans Mandarin Oranges
1 Red Pepper, chopped
1 can Water Chestnuts
1 bunch Green Onions, chopped
1 cup Honey Roasted Peanuts or Cashews
1/4 cup Sesame Seeds, toasted
2 cups torn cooked Chicken

Dressing:
1 cup Vegetable Oil
2/3 cup White Wine Vinegar
1/2 tsp. Salt
1/2 tsp. Black Pepper
2/3 C. Teriyaki Sauce
5 Tbs. Sugar

Cook bowtie pasta according to directions, drain and cool while whisking the dressing together in a large bowl. Marinate cooked bowtie pasta in the dressing for 1 hour or longer in the fridge. Combine salad ingredients in a large bowl and pour the teriyaki sauce and pasta over the salad, toss together and serve. If it’s just a few of you, make individual salad servings; keeping the salad and bowtie sauce separate for the rest of the week (no one likes a soggy salad).

This sauce is terrific!  Beyond terrific in fact.  The whole thing blended so well.  It was a perfect addition to my new series on what to do with those rotisserie chickens that are so cheap here in paradise… a raw whole chicken is $10… A precooked rotisserie chicken is $6… If I can get a good explanation for the price difference, I would be very interested…  But in the mean time, I am buying one a week, and posting a series of recipes on what to do with the leftovers… but I digress…




They are company, so I wanted to show off a little.  Instead of the rotisserie chicken, I made an island inspired Blackened Chicken.  I recently covered a how to post on my “normal” site for blackening.  I am sure 😉 that you all read that piece (click HERE if you did not).  So I don’t need to remind you that blackening is not BURNT , and it is NOT a spice, it is a cooking process with butter and spices charred to the outside of the meat, and then the meat is baked to a proper internal temperature.  In this case, I melted 1 tablespoon of butter for each breast (in this case, 4), added 1 TBS of Cajun spices per breast (4). Got that very hot (just barely starting to smoke).  Put the breast into the butter/spice mixture for 2 minutes.  Listened to it sizzle and watched it smoke just a little.  Turned the breast over and charred the spices and infused the butter into the breast for another 2 minutes.  Then I popped em in a 350 degree pre-heated oven until my remote temperature prob read 165 degrees (about 30 minutes).


I have already bragged about this salad once on my own site.  The addition of the blackened chicken really set this apart as something special.

The sweet terriyake sauce was excellent the first time I made the recipe.  Adding a Cajun spiced blackened chicken to the sweet made for an even better tasting combination… Even the teenage daughter (teenagers, god help me) had a second helping…

Please, if you should try this… Goof around as much as you like with the salad… Peppers, mushrooms, pine nuts, scotch… go ahead, add what ever you like… Why not.  BUT, the dressing for this is the real star of the recipe.  Give this dressing a try as listed.  you will not be sorry!


So,  I return to the question I originally asked…

Company is coming…

Something new
Something tried and true
Something tried and true, but with a new twist???

I need to know, More guests are coming to visit.  There is a lot of pressure to cook for someone’s vacation.

But also, who knows when the ladies (and Chris) will accept my invitation for the first annual OUR KRAZY KITCHEN summit meeting… Cooking for that group of culinary stars… Now that would be pressure!

Flourless Chocolate Cake from King Arthur

For additional Passover Recipes – Sweet and Savory and Comfy Cook….

In the spirit of our ingredient of the month, chocolate and in the spirit of Passover, I want to share a new recipe, I made. This is not the first flourless chocolate cake, I have made, and I am sure, I will try new recipes that come my way. Up until now, I have had only good luck with King Arthur recipes and when I frost this, I hope I will say the same about this one.
I have found flourless recipes to be the best in terms of richness of taste. I guess the lack of flour lends more power to the strength of the chocolate.
Flourless Chocolate Cake from King Arthur’s Flour

oil does not belong in photo

Cake
1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
1/2 cup (1 stick, 4 ounces) unsalted butter
3/4 cup (5 1/4 ounces) granulated sugar
1/8 teaspoon salt
1 to 2 teaspoons instant coffee
3 large eggs

1/2 cup (1 1/2 ounces) unsweetened cocoa powder

Glaze

1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
1/2 cup (4 ounces) heavy cream (non dairy whipped topping, unwhipped)

Topping
1/4 cup sliced almonds, toasted in a 350°F oven till golden brown, about 10 minutes

Preheat the oven to 375°F. Lightly grease an 8″ round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat till the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.
Add the sugar, salt, and espresso powder. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.

Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
Spoon the batter into the prepared pan. Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
To prepare the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream is very hot, but not simmering. Remove from the microwave, and stir till the chocolate melts and the mixture is completely smooth.

Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

Yield: one 8″ cake, 12 rich servings.

For more flourless recipes and more Passover Recipes, drop by at My Sweet and Savory and Comfy Cook.

RUM RAISIN WALNUT TEACAKE



1 pound (4 sticks) butter
PURE
3 cups sugar
5 eggs
3/4 cup golden raisins
1/3 cup Parrot Bay coconut rum
1/2 cup chopped walnuts
3 cups all-purpose flour, plus more for pan
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract

  • Preheat oven to 350 degrees.
  • With a mixer, cream butter.
  • Add sugar, a little at a time.
  • Add eggs, 1 at a time, beating after each addition.
  • Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour.
  • Mix in vanilla.
  • Drain any remaining rum from the raisins.
  • Fold in raisins and nuts.
  • Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

Even the SIL’s dog liked it. Thank goodness we’d already cut our pieces out!
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PAN FRIED RED SNAPPER with WHITE WINE LEMON BUTTER SAUCE

When I was in college there was a local grill that did the most amazing fish I’d ever had. I hate to admit that was before Cajun or Blackened became popular. I spent many years trying to duplicate their red snapper after they closed their doors.

PAN FRIED RED SNAPPER with LEMON BUTTER
1 pound Red snapper, cut to portion size
1/4 cup red onion, minced
2 cloves garlic, minced
1 large very ripe lemon, juiced
zest from the lemon
3 tablespoons butter

1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon dry thyme leaves
1/2 teaspoon dry oregano
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

  • Rinse and dry the fish fillets with paper towels.
  • In a mortar & pestle grind all seasonings together until they are a fine powder and well blended.
  • In a large skillet melt the butter.
  • Saute’ the onions, garlic and lemon zest until fragrant.
  • Arrange onions and garlic towards edge of pan.
  • Arrange fish in center of skillet.
  • Sprinkle with the seasonings.
  • Cook for 4-5 minutes.
  • Turn fish, sprinkle with the remaining seasonings and cook another 4-5 minutes.
  • Add lemon juice and cook another 1-2 minutes.







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ANGEL FOOD CAKE & LEMON CAKE SQUARES with ITALIAN BUTTERCREAM & ROASTED COCONUT

Another wonderful use for my new brownie pan! Individual cakes for the BBQ.




We had a casualty that the dogs loved!

I think grams got this recipe originally from the side of a Swan’s Down cake flour bag.
ANGEL FOOD CAKE
1 1/4 cups sifted Swans Down cake flour
1/2 cup + 1 1/3 cups sugar sifted sugar
1 1/2 cups +/- 12 room temperature egg whites,
1/4 teaspoon salt
1 1/4 teaspoon cream of tartar
1 teaspoon PURE vanilla
1/4 teaspoon almond extract

NOTE:For chocolate angel food, substitute 1/4 cup cocoa for 1/4 cup cake flour and omit for chocolate angel food

  • Sift flour* once, measure and add 1/2 cup sugar and sift together several more times.
  • Combine egg whites, salt, cream of tartar, and flavorings in large mixing bowl. Whisk continuously until the whites form soft peaks that are moist and glossy.
  • Then add the rest of the sugar very gradually over the whites and beating until sugar is blended, about 25 beating strokes per time.
  • Add flour and sugar mixture very gradually, sifting it over the egg whites. Fold in each addition turning bowl gradually. Use 15 complete fold over strokes each time. After last addition. use 10 to 12 additional fold over strokes.
  • Gently pour into a 10″ ungreased tube pan.
  • Bake at 375 degrees for about 35 to 40 minutes.
  • Frost and sprinkle with toasted coconut.

*and cocoa when making chocolate angel food

LEMON SPONGE CAKE
6 eggs
1 cup sugar
2 tablespoons freshly squeezed lemon juice + rind of 1 lemon
1 cup flour
1/4 teaspoon salt
1/2 cup chopped walnuts, optional

  • Preheat oven to 325 degrees.
  • Beat yolks of eggs until thick and lemon colored.
  • Whisk egg whites until stiff peaks form. Set aside.
  • Gradually beat in the sugar, grated lemon rind, and juice.
  • Fold in half of the stiffly beaten egg whites.
  • Cut in sifted flour and salt, add nuts if desired, and remaining egg whites.
  • Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean.
  • Frost and sprinkle with toasted coconut.
  • Chill overnight or several hours.

ITALIAN BUTTERCREAM
3/4 cup white sugar
1/3 cup corn syrup
1/3 cup water
3 egg whites
1 1/2 cups unsalted butter, chilled and cubed
2 teaspoons vanilla extract

  • In a saucepan, combine the sugar, corn syrup and water.
  • Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F., or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.
  • When the sugar mixture has reached the thread stage, remove it from the heat and set aside to cool.
  • Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all just end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.
  • Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed.

TOASTED COCONUT
1 16 ounce bag coconut
4 tablespoons butter melted

  • Preheat oven to 350 degrees.
  • Toss coconut in melted butter until well coated.
  • Spread evenly on a jelly roll pan.
  • Bake for fifteen minutes and then flip coconut and bake another 15 minutes until golden brown.

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THE ULTIMATE COMFORT MAC & CHEESE

This started as a recipe I saw in a magazine, but has metamorphosed into a new family favorite that in no way resembles the original germ of an idea.

You start with crispy bacon.
And super sharp cheddar cheese to add to the creamy roux.

Add some pasta.
Then you add more cheese and bacon.
Toss in some ruby red tomatoes for good measure.
Bake it until it’s ooey, gooey, creamy and Enjoy!

COMFORT MAC & CHEESE
12 slices bacon, crisp (retain fat)
2 tablespoons butter
1/3 cup flour
16 ounces macaroni medium shells
1 small red onion, chopped
2 cups heavy whipping cream
1 cup water
2 tablespoons butter
1 teaspoon sea salt
1/2 teaspoon white pepper
3 cups shredded super sharp cheddar cheese
Enough slices of cheese to randomly cover top of casserole
4 medium firm hot house tomatoes, chopped

  • Preheat oven to 400 degrees.
  • Chop tomato and onion, set aside.
  • Grate cheese, set aside.
  • Prepare pasta al dente, about 8 minutes in boiling water. Drain well.
  • Fry bacon until crisp, set aside to cool. I use my griddle so I can catch ALL the fat!
  • Transfer bacon grease to skillet and saute’ onion. Using a slotted spoon remove onion and add butter.
  • When butter is melted add flour and make a roux.
  • Gradually add heavy cream and water, stirring to incorporate to a smooth consistency. Cook over medium heat until thickens. Add salt and pepper, adjusting to taste.
  • Crumble 8 strips of bacon, set aside. Crumble the other 4 slices, set aside for topping.
  • Add cheese and stir constantly until well blended.
  • In a large bowl toss onion, tomato and 8 slices crumbled bacon with pasta.
  • Pour cheese sauce over and blend well.
  • Pour into a greased casserole dish.
  • Top randomly with cheese slices and remaining crumbled bacon.
  • Bake 10 minutes until bubbly.
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ANGEL FOOD CAKE & LEMON CAKE SQUARES with ITALIAN BUTTERCREAM & ROASTED COCONUT

Another wonderful use for my new brownie pan! Individual cakes for the BBQ.




We had a casualty that the dogs loved!

I think grams got this recipe originally from the side of a Swan’s Down cake flour bag.
ANGEL FOOD CAKE
1 1/4 cups sifted Swans Down cake flour
1/2 cup + 1 1/3 cups sugar sifted sugar
1 1/2 cups +/- 12 room temperature egg whites,
1/4 teaspoon salt
1 1/4 teaspoon cream of tartar
1 teaspoon PURE vanilla
1/4 teaspoon almond extract

NOTE:For chocolate angel food, substitute 1/4 cup cocoa for 1/4 cup cake flour and omit for chocolate angel food

  • Sift flour* once, measure and add 1/2 cup sugar and sift together several more times.
  • Combine egg whites, salt, cream of tartar, and flavorings in large mixing bowl. Whisk continuously until the whites form soft peaks that are moist and glossy.
  • Then add the rest of the sugar very gradually over the whites and beating until sugar is blended, about 25 beating strokes per time.
  • Add flour and sugar mixture very gradually, sifting it over the egg whites. Fold in each addition turning bowl gradually. Use 15 complete fold over strokes each time. After last addition. use 10 to 12 additional fold over strokes.
  • Gently pour into a 10″ ungreased tube pan.
  • Bake at 375 degrees for about 35 to 40 minutes.
  • Frost and sprinkle with toasted coconut.

*and cocoa when making chocolate angel food

LEMON SPONGE CAKE
6 eggs
1 cup sugar
2 tablespoons freshly squeezed lemon juice + rind of 1 lemon
1 cup flour
1/4 teaspoon salt
1/2 cup chopped walnuts, optional

  • Preheat oven to 325 degrees.
  • Beat yolks of eggs until thick and lemon colored.
  • Whisk egg whites until stiff peaks form. Set aside.
  • Gradually beat in the sugar, grated lemon rind, and juice.
  • Fold in half of the stiffly beaten egg whites.
  • Cut in sifted flour and salt, add nuts if desired, and remaining egg whites.
  • Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean.
  • Frost and sprinkle with toasted coconut.
  • Chill overnight or several hours.

ITALIAN BUTTERCREAM
3/4 cup white sugar
1/3 cup corn syrup
1/3 cup water
3 egg whites
1 1/2 cups unsalted butter, chilled and cubed
2 teaspoons vanilla extract

  • In a saucepan, combine the sugar, corn syrup and water.
  • Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F., or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.
  • When the sugar mixture has reached the thread stage, remove it from the heat and set aside to cool.
  • Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all just end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.
  • Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed.

TOASTED COCONUT
1 16 ounce bag coconut
4 tablespoons butter melted

  • Preheat oven to 350 degrees.
  • Toss coconut in melted butter until well coated.
  • Spread evenly on a jelly roll pan.
  • Bake for fifteen minutes and then flip coconut and bake another 15 minutes until golden brown.

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