Top food blogs

Friday, August 28, 2015

Heirloom Tomato Tart from The Beekman Brothers

Anne made this amazing Tart. We really like Tomato Tarts. After researching many recipes she chose this one from The Beekman 1802 Heirloom Vegetable Cookbook. It's one of my favorite cookbooks. I also have The Beekman 1802 Heirloom Cookbook.
Anne opted to make her own crust and bake it in a Tart Pan, because she makes the best crust ever! She also used Tomatoes that we had in the pantry and not the variety of Heirloom Tomatoes in the recipe. You can personalize  this recipe based on what you may already have available. I could see it made with Steamed Asparagus Spears or even Sliced Onion.



Preheat the oven to 425 degrees.
1 - Sheet Pan lined with Parchment Paper

Heirloom Tomato Tart from The Beekman Brothers

4 oz. Goat Cheese, crumbled
2 TBS Olive Oil, divided
2 Large Eggs
1 sheet (7 - 8 oz.) Frozen All Butter Puff Pastry, thawed but still cold.
1 C Whole Milk - Ricotta Cheese, drained
3/4 lb. Tomatoes, cored, halved and cut into 1/2" thick slices. Choose a variety of Heirloom Tomatoes.
3/4 tsp Salt, divided.
1/3 C Fresh Chopped Basil
1/4 tsp Freshly Ground Black Pepper
Flour for rolling the Pastry

On a lightly floured surface:
Roll the Pastry into a 10" X 15" rectangle.
Transfer to the Sheet Pan.
Use a Paring Knife and score a border 1" in from all 4 edges around the rectangle.
Cut into, but not through the dough.
Using a fork, prick only the area inside the border to allow the border to rise higher than the center.
Brush the center with 1 TBS of the Olive Oil.

In a large mixing bowl:
Ricotta Cheese
Goat Cheese
Eggs
Basil
1/2 tsp of the Salt
Pepper
Mix together with a Blending Fork.
Spread the mixture evenly over the center area of the Pastry.
Top with Tomatoes, overlapping slightly.
Sprinkle the Tomatoes with remaining 1/4 tsp Salt and remaining 1 TBS Oil.

Bake 30 minutes, until the pastry is golden brown and the filling is set.

Enjoy!
Peace in the Kitchen!





Thursday, August 27, 2015

Savory Vegetarian Bread Pudding

One of my favorite savory bread pudding recipes is on my Blog, Asparagus Bread Pudding. I happen to like Savory Bread Pudding. I also have my Best of the Best Dessert Bread Pudding and it's the only one I ever make. I've been making it since the early 70's so I consider it to be vintage.



Savory Vegetarian Bread Pudding

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 11" X 7" casserole dish sprayed with a vegetable cooking spray.

1 pound of Swiss Chard, coarsely chopped.
6 large Eggs, beaten
1 C Whole Milk
2 tsp Dijon Mustard
1/4 tsp Salt
3/4 tsp Pepper
3 C of 1" cubed Ciabatta Bread, crust on.
2 C freshly grated Gruyere, Emmenthal or Swiss Cheese, divided.
1 - 8oz. package of fresh sliced Mushrooms
1 Red Bell Pepper, diced.
1/2 C Diced Onion
1 tsp Minced Garlic
2 TBS Olive Oil

In a large mixing bowl:
Eggs
Milk
Dijon Mustard
Salt
Pepper
Whisk well.

Add:
Bread
1 C Cheese
Mix well with your hands.

In a skillet on medium high heat:
Oil, heat first
Add:
Mushrooms
Bell Pepper
Onion
Garlic
Sautée 8 - 10 minutes.
Add:
Swiss Chard and continue to cook for 2 minutes.
Transfer to a mixing bowl to cool slightly.
Fold into the Egg mixture, by hand.
Pour into the casserole dish.
Bake for 35 - 40 minutes. The center should be set.
Remove to a rack to cool for 5 minutes.

NOTE:
The Pudding can be baked in small Sugar Pumpkins for Thanksgiving.
Cut out the top of the Pumpkins, reserve for baking.
Clean out the inside of the Pumpkins.
Fill each one with the Pudding.
Place on a Sheet Pan or in a Roasting Pan and bake as directed above.
Transfer to a rack to cool 5 minutes.
Replace the top for presentation.

Enjoy!
Peace in the Kitchen!





Wednesday, August 26, 2015

Clotted Cream and Clotted Cream Fudge

I've been to England several times and I've recently become interested in Clotted Cream. It's served in the afternoon for the traditional Cream Tea which consists of a Pot of Tea, Fruit Scones, (usually made with dark and golden raisins), a pot of Clotted Cream and a pot of Strawberry Jam.

Clotted Cream is referred to as a scalded, clouted Devonshire or Cornish Cream. It's a thick or "clotted" cream made by indirectly heating full cream cow's milk using steam or a water bath, or heating it overnight in an oven on a very low temperature, then leaving it in shallow pans to slowly cool.
During this process, the cream content rises to the surface and forms clots or clouts. It has become an essential part of a Cream Tea.

On a recent trip to England, my wife and I enjoyed afternoon Cream Tea at various Tea Shops in London and Windsor. I had it for the first time at the outdoor Cafe of Kensington Palace in London while my wife was walking through the gardens. I was quite impressed with the entire concept of a Cream Tea.

This was my first taste of Clotted Cream at Kensington Palace in  London.


Kensington Palace, London, England


Lime's Bakery in Windsor

Lime's Bakery across from Windsor Castle.

This is Lime's Tea Room in Windsor it was our favorite Cream Tea.


Lime's Bakery Fruit Scones with Clotted Cream and Strawberry Jam.
Ridiculously Good!

This was The English Rose Tea Room in Windsor.

Clotted Cream:














Preheat the oven to 180 degrees.

 1- 9" X 13" glass baking dish.

2 - pints (1 quart) of Heavy Cream


Pour the Heavy Cream into the 9" X 13" pan. It should be about 1" deep. Mine was perfect.

Place in the oven and allow to heat overnight. At least 10 - 12 hours. My oven turned itself off at 12 hours, I started it at 7pm.
It should reduce by about 40% and become a golden color on the top.
It was perfect!

Remove from the oven after 12 hours and allow to cool on a rack for about 15 - 20 minutes.
Cover with plastic wrap and refrigerate until completely cooled. I think we chilled it for 4 - 5 hours.

It will become thick and buttery.
Use a large spoon and scoop it gently, (keeping the top clots of cream together) into small glass canning jars. The liquid left behind can be discarded.
Cover and keep refrigerated.

Serve on Homemade Raisin Scones with Strawberry Preserves and a Pot of Tea.



Clotted Cream Fudge

1 - 9" X 9" pan.
Line it with Parchment Paper. Cut 2 pieces and place them overlapping in the pan. Allow enough of an edge to be able to lift the fudge out of the pan when it's finished.

1 1/4 C  of Granulated Sugar
1 C of Homemade Clotted Cream
1/2 C of Lyle's Golden Syrup
1/2 tsp Vanilla

This is not a complicated process but it takes time. You'll need a heavy bottom saucepan.

Pour all of the ingredients in the pan.
Heat on low or medium low and gently stir until the sugar is completely dissolved. Stir constantly.
Allow it to get to a soft boil for about 10 minutes, stirring constantly.
Check the temperature with a candy thermometer (240 degrees).
After it reaches that, remove from the heat and continue stirring for up to ten minutes.
It will begin to thicken and will take on a matte finish. The shine will go away.

Continue stirring until thick and almost difficult to stir.
Pour it into the pan and spread evenly with an offset spatula.
Allow to sit at room temperature for at least 2 minutes.

Refrigerate until completely cooled.

If you like your fudge thick, you can pull the tops sheet of paper to the opposite side until the fudge creates a second layer.

Pull it out of the pan by lifting the paper.
Unwrap it.
Use a Chef's Knife and cut into strips and then into squares.

Serve individual pieces and refrigerate and remaining in an air tight container.

NOTE:
If you'd like to give it as a gift, you can melt some dark chocolate and drizzle the Fudge before cutting it.
Wrap the individual pieces in waxed paper or parchment paper and put them in decorative cellophane gift bags.

Enjoy!
Peace in the Kitchen!









Tuesday, August 25, 2015

Banana Cream Pie Dip

I just received this recipe from Country Living Magazine. It can be served with vanilla wafers, shortbread cookies, peanut butter cookies, or variety of your favorite small cookies.




Banana Cream Pie Dip:

1 C Vanilla Yogurt (your choice)
4 oz. Cream Cheese, room temperature
1/2 C Banana Instant Pudding Mix

Blend together in a medium mixing bowl with an electric hand mixer, until creamy smooth.
That's it!

Enjoy!
Peace in the Kitchen!

Monday, August 24, 2015

Two Apple Cakes

I recently saw this recipe and I hesitated to post it on the Blog.  It was shared by Linda H, a high school friend in Michigan. Thank you Linda for sharing this with me. It's an adaptation of the original. One of my favorite Apple recipes is (Apple Pie....without a crust!) It's on the Blog. It's easy, quick and delicious. I often make it for Breakfast. I have so many recipes for Apple Cake. I'm not sure you can have enough!


Jonagold Apples


Here's what you'll need:
Preheat the oven to 350 degrees.
2 - 9" Cake Pans brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

2 Eggs
1 C Granulated Sugar
3/4 C Brown Sugar
2 tsp Cinnamon
1 tsp Vanilla
1/2 C Vegetable Oil
6 Jonagold Apples  (these are my favorite Apples for Baking) or Gala. Peeled, cored and roughly chopped.
2 C Flour
2 tsp Baking Soda

In a large mixing bowl:
Eggs
Granulated Sugar
Brown Sugar
Cinnamon
Vanilla
Vegetable Oil
Mix well by hand with a blending fork.

In a small bowl:
Flour
Baking Soda
Whisk well and add to the bowl of wet ingredients.
Mix in by hand with a blending fork

Pour batter into the cake pans
Bake 55 - 60 minutes.

Remove the pans to a cooling rack for 10 minutes.
Invert the cakes onto a rack to cool completely. Invert again onto serving platters.

Serve sliced, dusted with Confectioner's Sugar and Whipped Cream.

Enjoy!
Peace in the Kitchen!



Fresh Tomatillo Green Sauce with an Appetizer Option

I had a new recipe that I wanted to post and it included a Green Sauce. I decided I didn't like the recipe, but I liked the Green Sauce, so here is the recipe for the sauce. I added an Appetizer Option Recipe.
We serve it in Texas as a Salsa with Chips, on Enchiladas, Quesadillas, as a side to Tamales, Tortilla Pie and the list goes on and on and on. I still love my Original Salsa recipe that's on the Blog, but we often serve Green Sauce as an option.


Fresh Tomatillos


Green Sauce:

See NOTE below for serving option that includes Roasted Pine Nuts, Goat Cheese and Cream Cheese to serve as an appetizer.

14 Fresh Tomatillos, husked and rinsed. Keep them whole.
1 C Roughly Chopped Onion
6 Garlic Cloves,  roughly chopped
2/3 C chopped Fresh Cilantro
Juice of 1 Lime
8 Fresh Serrano Chiles finely diced.
Salt and Pepper to taste

In a Soup Pot on medium heat:
Tomatillos
Onion
Enough Water to cover completely.
Bring to a boil and continue boiling for 5 minutes.
Drain.
Remove from heat and set aside to cool completely.
Transfer to a Food Processor.
Add:
Garlic
Cilantro
Pulse until Puréed but is still a bit chunky.
Stir in Lime Juice by hand.
Stir in Serrano Chiles by hand.
Season to taste with Salt and Pepper.
Keep refrigerated in a Jar.

Serve with your favorite Tex - Mex Entrée or Tortilla Chips.

NOTE:

Serve the following mixture of Cheese and Roasted Pine Nuts, topped with Green Sauce and Baked in a 9" Pie Tin.

Here's what you'll need:
Preheat the Oven to 350 degrees.
1 Sheet Pan lined with Parchment Paper.
1 - 9" Pie Tin


1/2 C Roughly Chopped Pine Nuts, Roasted on the Sheet Pan for 7-8 minutes. Watch them carefully to prevent burning.

In a medium mixing bowl:
4 oz. Goat Cheese, room temperature
4 oz. Cream Cheese, room temperature.
Whisk well to combine or mix with a Blending Fork.
Fold in Roasted Pine Nuts with a silicone spatula.
Spoon the mixture in the center of the Pie Pan.
Spoon Green Sauce over and around the Cheese Mixture.
Place it in the oven to Bake for 10 minutes.
Serve hot with Tortilla Chips.


Enjoy!
Peace in the Kitchen.

Sunday, August 23, 2015

Tart Pan Brownies Baked with a Chocolate Chip Cookie on top.

I recently saw a recipe from a very well known Bakery in New York City for these Cookie Brownies.  Their recipe was totally made from scratch and I understand that, when it's a well known Bakery. For the average baker, I put together this easier version that is virtually the same. I did some research and discovered that it was probably and adaptation from a Betty Crocker recipe. I usually do a lot of research before posting some recipes, to find out the origin or to adapt several recipes and create my own.
This recipe is an adaptation of two.
This is not an exact recipe so you can use any Brownie Mix, any Chocolate Chips Cookie Dough recipe and any pans you may already have, including muffin tins.

NOTE:
Now that I've made these, here's my recommendation. Use a straight sided tin, even a Muffin Tin would work well. The Bakery recipe uses individual 4" Pie Tins and I like that idea too. As you can imagine, these were difficult to release. But, they are delicious!
And, I highly recommend using the Pan Release Mix to grease the pans.








This is just another Tart Pan option.






Here's what you'll need:
Preheat the oven to 375 degrees.
4" Pie Tart Pans, sprayed with a vegetable oil cooking spray or brush them well with the Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 Box (1lb. 2.4oz.) Betty Crocker Original Supreme Premium Brownie Mix. Make batter according to package directions.

1 Pouch (1lb. 1.5oz.) Betty Crocker Chocolate Cookie Mix. Make dough according to package directions.

Fill each Tart Pan just under 1/2 full. Refrigerate for 3 hours.
Refrigerate the Cookie Dough for 3 hours.

Use a Cookie Scoop to create Cookie Dough Balls. Flatten each one in the palm of your hand into a disk, just smaller that the diameter of the Tart Pan.
Gently press it into the Brownie Batter.

Bake 20 - 25 minutes. (We baked the first pan for 14 minutes) Just check them and you can tell when they're done. Baking time will vary according to the size of your pan.

Remove the pan to a rack to cool completely.

Serve with Vanilla Ice Cream or Whipped Cream.

Enjoy!
Peace in the Kitchen!