Orange Chess Pie

Ingredients
1-cup sugar
3 eggs, beaten
½ cup butter, softened, or melted
1/3 cup heavy cream
3 tablespoon yellow cornmeal
1 heaping tablespoon grated orange rind
½ cup orange juice
1 tablespoon lemon juice
One 9-inch pie crust, unbaked
Orange slices, for garnish optional
Whipped Cream, optional

Method
Preheat oven to 350 degrees. Beat eggs and sugar together until creamy. Add butter and beat until blended. Add cream; beat again until incorporated(1-2 minutes). Add cornmeal, orange rind and juices; mix well. Pour into crust and bake about 40 minutes until top is slightly brown. Allow to cool to room temperature. Garnish with orange slices and serve with whipped cream.

Smothered Pork Chops

This recipe is another great moment from Cook's Illustrated's television program.  When I watched the show, I was instantly intrigued.  First, it's a British recipe, although it has fallen a bit out of favor for more modern fare.  Secondly, the use of onions and beef broth, combined with a slow braise made me think of French Onion Soup and upon tasting it, I'm happy to report that if you love French Onion soup, you'll appreciate this dish.  The recipe here calls for beef broth, but I noticed on the website, they have altered this recipe somewhat and they used Chicken Broth.  I too think that Chicken broth might help cut back on the overall beefy richness of this dish.  I would suggest using one onion if you do.. that is, unless you just love them as much as I do!

It was very easy to put together and those clever chef's at Cook's Illustrated always make it foolproof!  It really did warm the tummy, and is particularly tasty on a chilly January night.  I served this along with mashed potatoes and baby peas - the combination of which was just right. 

As a side note, you can use this sauce if you're making English Banger sausages - it would work wonderfully. 

One note of honesty, my husband is not a huge fan of French Onion soup.  I'm addicted to it so making this was a no-brainer.  I did worry whether or not he'd enjoy it and not only did he like it, but he ate two chops!  He didn't care for the heat of the Cayenne Pepper and to be honest, I didn't like it much either, but it was just slight in taste.  I think if I hadn't used it, it would have been a better dish and more traditional to the palate of England.

So, cheerio and pip pip.. try making this dish for your family and I'm sure you'll want to save it for your archives. 

Smothered Pork Chops
Serves 4

1 1/2 TBS vegetable oil
4 blade pork chops, about 1/2" thick (bone in for better flavor)
1 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper (optional - we didn't much care for the heat)
1 TBS butter
2 medium onions, cut in half and sliced in 1/4 slices
3/4 cup beef broth + 1 TBS beef broth (chicken can be substituted)
Additional broth to be added later if needed (count on at least 1/4 or 1/2 cup)
2 cloves garlic, minced
1/2 tsp fresh or dried thyme
1 bay leaf
1 tsp corn starch
1 tsp apple cider vinegar

Adjust rack to the middle of the oven and preheat to 300 degrees farenheit.

In an oven proof large skillet with a good, tight fitting lid (also oven proof!), heat oil over medium/high heat.  While oil is heating, dry chops with paper towels thoroughly.  Mix onion powder, papika, salt & pepper and cayenne if using in a small bowl.  Rub each side of the chops with the mixture.  Carefully place each chop in the skillet and brown 4 minutes, then flip over and brown a further 4 minutes.  Watch the heat, medium high can easily burn the chops and if that starts to happen, reduce the heat.  After browning, remove chops from skillet and plate.  Set aside.

Add the butter to the skillet and return heat to medium high.  Add the onion slices and stir frequently to brown the onions and wilt until soft.  About 10-11 minutes.  Next, add the garlic and the thyme.  Stir quickly for about 30 seconds until the aroma of the garlic blooms. 

Add the beef broth to the skillet and using a wooden spoon, pick up all the frond (brown bits) from the bottom of the skillet.  With tongs, place each chop back into the skillet and cover each chop with some onions.  Add the bay leaf.  Place the lid on the skillet and bake in the oven for 1.5 hours or until the chops are fall apart tender.  Note, if the lid is somewhat loose, cover the skillet with aluminum foil first and then add the lid for a tighter cover.

When the chops are tender, remove the skillet from the oven.  Carefully remove the chops from the broth and onions and plate them.  Remove bay leaf and discard.  Cover the plated chops with the foil and set aside.  Position a strainer over a large measuring cup.  Pour juices and onions.  You should have enough broth to measure about 1 1/4 cups.  If not, add more broth to get your measure.  Return the broth to the pan and simmer vigorously, but do not boil  Reduce the broth to approximately 1 cup.

Combine the cornstarch with 1 TBS of beef broth.  Mix well.  Add the starch mixture to the simmering broth and use a whisk to incorporate.  Let the sauce simmer for an additional minute.  This is NOT a gravy, so it will not become super thick.  This is a sauce and should remain somewhat thin.  Return the onions to the pan and add the cider vinegar.  Stir until combined.  Serve sauce over each chop on individual plates, or place chops on a platter and pour sauce and onions over the chops and serve family style.

Roasted Brussel Sprouts

I'm a new convert!  Yum!

OK, I admit, I have never been a big fan of Brussel Sprouts.  As a matter of fact, not long ago, a wonderful neighbor offered me a whole stock and I refused them because they are... well, Brussel Sprouts.  The smell, they stink and they taste like tiny heads of cabbage, which is just off-putting to my nose. 

However, I watched an episode of Cook's Illustrated where they roasted Brussell Sprouts and Christopher Kimball said that the smell of Brussel Sprouts becomes nutty, fragrant and appealing when roasted.  My husband has mentioned he likes them, so I figured why not give them a go. 

The conclusion?  Mr. Kimball was right.  These are utterly delicious.  The only thing I might do differently next time is to cut them in half.  These were large Brussel Sprouts and I think they would have roasted better had I cut them in half.  In any event, they were delicious.

Roasted Brussel Sprouts
Serves Six

1 1/2 lbs Brussel Sprouts
3 TBS Olive Oil
1 tsp salt
Fresh black pepper

Preheat your oven to 400 degrees.  Clean sprouts by cutting off the dry stem and removing outer leaves.  Cut the sprouts in half if they are large.  Add the sprouts to a large bowl.  Add oil and toss with your hands until all the sprouts are lightly coated. 

Transfer to a medium sized metal cookie sheet or a metal 9x13 cake pan.  Spread out sprouts.  Sprinkle salt and pepper over the top.  Roast for 20 minutes, then shake the pan to roast the other side.  Bake another 15-20 minutes more.

Yorkshire Pudding - ala Dame Edna!

Egg and flour and milk taste good
When made into a Yorkshire pud

Ahhhh, the splendid Yorkshire Pudding.  My Mother In Law told me that Yorkies as they are affectionately known in England, were mainly used as a cost-saving method and to ensure that a cut of meat, that no doubt was terribly expensive, was stretched to feed a large, hungry family.  Yorkies were designed to fill up the tummy so eating a lot of the meat wasn't an option.  I don't know about you, but I can't think of a better appetizer myself!

My husband loves these with a roast beef.  I use the drippings of the roast, but you could also use bacon drippings or even plain vegetable oil. 

I usually make these in deep, individual cups, but you could also use your roasting pan (as long as it wasn't too big) or even individual ramekins.  The Yorkshires will spring over the top fully, so don't fill the cups up too full. 

Another favorite dish in British Pubs is a dish called "Toad In The Hole".    Using a small roasting pan, cooked sausages are plopped in the batter and it is baked just as a Yorkshire pudding.  It is served with a side of onion gravy and a simple vegetable.  It makes for a very nice meal.

This recipe came from my Mother in Law, Edna - or Dame Edna as we like to call her.  She is not well known for her "culinary" expertise, but when it comes to making traditional English recipes, there is no one like her.  She taught me this recipe and it is so simple, it's not funny. 

There are THREE TRICKS to making perfect Yorkshire puddings

1.  There are no exact measurements here.  It all depends on the eggs.  Use 1 egg for every two Yorkies you bake as a rule of thumb.  Crack open the eggs into a glass measuring cup.  Make a mental not of the measurement of the whole eggs.  This is exactly how much flour and milk you will add to your eggs in order to make the batter.  In other words, if you cracked 3 eggs and got 3/4 of a cup of eggs - you will then need 3/4 cup of flour and 3/4 cup of milk to mix in with the eggs to make the batter.  A pinch of salt and it's all over but the baking.

2.  Next secret is a ridiculously hot oven and a pan of drippings that's smoking hot.  If you're using a deep well cupcake tin, add about a 1/2 tsp of drippings per cup.  If you're using an 8x8 or a 9x9 pan, use about 2 TBS or less.  Put it in the hot oven and let it heat for at least 10 minutes.  You should notice a bit of smoke coming off the fat.  Your pan is ready for batter.

3.  Make your batter while your roast cooks.  Let it sit on the counter during the entire time.  Give it a final stir at the last minute, then quickly fill your tins.

Follow the above 3 steps and I guarantee, you'll have wonderful Yorkshire Puddings!

Dame Edna's Yorkshire Puddings
Makes Six

• Measure eggs and note the measure.  Dump the eggs into a large bowl. (I use 3 eggs for 6 Yorkies)
• Next add exactly the same amount of flour as the eggs measured.  Dump the flour into the eggs.
• Measure out the exact amount of milk as the eggs measured.  Pour the milk into the bowl with the flour and eggs. 
• Add a pinch of SALT. 

Whisk with a wire whip until the batter is smooth.  Cover with plastic wrap and let rest on the counter while your roast bakes in the oven.

After your roast is done, let it rest.  Turn the oven up to 450 Degrees Farenheit.  Prepare your tin, using 1/2 tsp beef drippings in each deep cup.  Working quickly ladle batter into each tin.  Fill to about 2/3 full. 

Bake for at least 20 minutes.  Do not open the oven until 20 minutes has passed.  At the end of the baking time, check for doneness.  If it looks wet in the middle of the Yorkie, bake for another 5 minutes.  Remove from the tins and serve immediately.

Standing Rib Roast

You know how it is, don't you?  After November's Turkey, I just don't feel like any more fowl.  We're not big Ham eaters and well, Duck or Goose doesn't strike my fancy either - more fowl?  Nah, we want BEEF!

Christmas for us, is a beautiful standing Rib Roast.  We honestly wouldn't have it any other way.  Besides, its so darned easy to roast and put together.  Let's also not forget that when cooked properly, there is nothing more savory and decadent.  With a British husband, Yorkshire Pudding is a must and I have the best recipe posted here on my blog.  My Mother-In-Law could make the best Yorkies in the world!

The below recipe works for a bone-in standing rib roast.  Go with 3 bones, which will net you about a 6 pound roast or so.  Make sure you have a nice fat cap on top to work with and keep it simple on the spices.  I like to use fresh cracked pepper and garlic salt.  Try using some herbs like rosemary or Thyme, but keep in mind that these herbs can burn in the oven and well, you know.. it doesn't really do much for the internal meat.  I rub down my roast the night before, cover it with plastic wrap and let it sit overnight before moving it out to the counter.  Let it sit for a couple hours to truly come to a nice room temperature and then start your oven. 

WARNING:  this method can create plenty of smoke, so try starting out with a clean oven and go ahead and shut off those fire alarms for the afternoon!

Standing Rib Roast
Serves Four

1 6 lb Standing Rib Roast with three ribs (you can also use a boneless rib roast, but roast it on a rack inserted into your roasting pan)
Cracked pepper
1/4 cup garlic salt

Preheat oven to 450F.  Move the rack to the lower middle section and start roasting the beef uncovered for 45 minutes.  Without removing the meat, reduce the oven temperature to 325F and keep roasting for about an hour.  Check the internal temperature of the roast.  It should be at 130 degrees for rare, but will continue cooking as it rests.  Remove the roast to a cutting board and cover with foil for at least 20 minutes.  To slice, turn the roast upside down with the fat cap down.  Slice the roast between the bones and serve.

Chicken Piccata

This is one of those classic chicken recipes that seems to have fallen out of favor.  It is rarely ever seen on the menus of restaurants.  I have no idea why because, according to my family, it is one of the best ways to prepare chicken.  Using the lowly boneless, skinless chicken breast paired with a silky, rich, yet light lemony sauce to accompany it... there's nothing better.  Served with a side of pasta, rice or boiled baby reds or smashed potatoes, this dish really delivers a "wow" factor. 

This recipe was inspired by the great folks over at America's Test Kitchen and Cooks Illustrated, however, I've changed up a couple of the details.  ATK/Cooks calls for chicken that is cut into medallions and they are not coated with anything, but salt and pepper before browning.  We prefer a bit of a crunch, but I didn't want to coat it with a batter.  Instead, I chose Panko Bread Crumbs and simply gave the chicken a quick dredge before frying.  It makes a nice difference.

Secondly, the Cooks Illustrated version calls for ordinary chicken stock.  I used to use this all the time as well until I discovered the organic, concentrated stock from Williams Sonoma.  It is absolutely wonderful.  I use it to make chicken stock and I've also used it to make gravy.  There is a beef and turkey version too.  A little spendy, but in my opinion, when you really want that chicken flavor, it is far superior to stock.  You can make your own concentrate by reducing your chicken stock down to a miniscule amount.  I make tons of stock in my Pressure cooker and will reduce it down a great deal in order to draw out more flavor.  However, the Williams-Sonoma stuff is really handy.  Just measure a Tablespoon into a measuring cup, mix with a cup of water and you're done.  It's that easy!

Finally, this recipe calls for quite a bit of lemon slices and lemon juice.  If you can find Meyer Lemons, use them.  They are milder than regular lemons and add a lovely, delicate balance.  Otherwise, a regular, ripe lemon does just fine.

Chicken Piccata
Serves 4

4 boneless, skinless chicken breasts
1 cup Panko bread crumbs
Salt & pepper
4 TBS vegetable oil
7 TBS unsalted butter, divided
2 large, ripe lemons
1 shallot, minced
1 clove garlic, minced
2 cups chicken stock
2 TBS Capers, drained
2 TBS Fresh Parsley, plus a bit more for serving

Heat oven to 170 degrees. 

Juice one whole lemon, reserve.  Cut the second lemon from pole to pole and cut off the end pieces.  Slice lemon half into very slim slices.  Use the other cut half for additional juice to make 1/4 cup of fresh lemon juice.

Butterfly each chicken breast and cut each piece in half.  Pound chicken to about 1/4 inch thick.  Salt and pepper both sides lightly. 

In a large skillet, add 2 TBS oil and 2 TBS butter.  Heat to medium high.  Dredge chicken pieces in Panko bread crumbs, pressing down so they adhere well.  Fry half the chicken pieces until browned, about 2 minutes.  Flip chicken pieces and brown on the other side for an additional few minutes until they are cooked through.  Add the remaining 2 TBS oil and 2 TBS butter for the second batch of chicken and repeat.  Plate the pieces as they cook and keep in a warm oven set at 170 degrees.

When the chicken has finished cooking, add the shallots to the skillet.  If more butter is needed to sautee the shallots, feel free to add a bit.  Stir quickly for about a minute until they begin to soften.  Add the garlic and stir for another 30 seconds until fragrant.  Add the chicken broth, lemon juice and lemon slices.  Bring liquid to a simmer and continue simmering until the broth reduces to about 1 1/2 cups - around 10 minutes.  Add the capers and parsley to the stock, then add 3 TBS of the remaining butter and swirl off the heat until the butter is melted.  Plate the chicken over pasta, rice or other and ladle the sauce on top. 

Chicken Shawarma

One of the nicest, and healthiest ways to enjoy a freshly baked Greek Pita, is to wrap it around marinated and grilled chicken.  Topped with Tzatziki sauce, mellow hummus, some tomato, lettuce, thinly sliced red onion and anything else you think might sound yummy - this sandwich is a traditional quick lunch served in the Mediterranean, but is now found in many shops throughout the world.  In Australia, my husband loved them with pickled turnips or beets and my son enjoys a dill pickle spear right down the middle.  Anyway you want them is fair game for eating!

In many shops you will find boneless, whole chickens stacked neatly on a skewer and as it spins against the heat source or charcoal, it cooks to a crisp, juicy goodness.  The sandwich shop owner will slice it thinly into a tray and use it in these delicious wrap sandwiches.  Most of us don't have access to one of these rotating roasters, so we improvise by marinating and grilling our own chicken.  I use breast, but a great combination is thigh and breast meat together. 

Easy to make and even nicer to eat, these satisfy particularly nicely on hot, summer days. 

Just follow the recipe for my traditional Greek Pita breads and warm them over the grill or in a skillet just before wrapping.

Chicken Shawarma
Feeds 6

4 large boneless, skinless chicken breasts, sliced into 1/2 inch slices
1 large, ripe lemon, juiced
1/3 cup olive oil
Greek seasoning spices (I use Penzey's blend), OR if you want to use dried herbs, measure a tsp of oregano, a tsp of basil and a half tsp of dill weed)
3 cloves garlic, crushed
1 tsp salt
1 tsp pepper

Place chicken slices in a gallon sized zip lock bag.  In a medium bowl combine juice, oil, garlic and all the spices.  Whisk until smooth with a wire whip.  Pour contents into the bag of chicken and seal up the bag.  Squeeze the bag gently to ensure the chicken is equally coated with the mixture.  Refrigerate for at least an hour, or as long as overnight.  Mixture can be frozen at this time.

Preheat the grill to medium high heat.  Lay down a piece of foil on top of the grates and spray with a quick coating of PAM, or oil lightly with a brush and vegetable oil.  Grill the chicken quickly, turning when browned.  Cook until thoroughly cooked - about 7 minutes. 

During the last minute, lay down your pita's on the gril and turn them over after about 30 seconds.  Heat on the second side for about a minute, then remove.

Assemble the sandwiches by spreading a thin amount of hummus down the middle of the pita.  Pile on as much chicken as you wish, then dollop with Tzatziki sauce.  Finish off with your favorite condiments like:  Tomato, lettuce, thinly sliced red onion, thin sliced cucumber, thin sliced pickled beets or even a dill pickle spear or slices. 

Use wax paper or tin foil to wrap and hold your sandwich.  Enjoy!

Greek Style Pita Bread

Greek Pita bread is somewhat different than the traditional "pocket bread" you see most often at the store.  Greek Pitas are softer, with a distinctive chew, slightly more substantive than a dry round disc that has a pocket.  Traditional Middle East pitas are good, but when you're going Greek, then this recipe is a must do. 

I used to buy my Greek Pita whenever we'd do our Chicken Shawarma, but this time, my store was out and I decided to try a new recipe that was far more delicious than I could have ever imagined.

This recipe is truly Greek.  It is adapted from a famous Greek chef named Vefa and she is so popular in Greece that she even has her own Television show and best selling cookbook, Vefa's Kitchen.  Think of her as a Greek Paula Deen, minus all that butter!

This recipe couldn't be easier or more delicious as it was originally written.  I have made it even easier by using the food processor.  Instead of baking them, I just cooked them a couple minutes on each side using a cast iron skillet.  Yup - it's just that simple!  Give them a try.

Vefa's Greek Pita Bread

Makes 8

3.5 cups of all purpose flour

1 tsp salt

1.5 tsp instant yeast

1 tsp sugar

2 TBS olive oil

1 1/4 to 1 1/2 cups of water, room temperature

Cornmeal for dusting, about 1/2 cup (I used White Lily Cornmeal Flour as I didn't have cornmeal on hand)

1/4 cup vegetable oil for grilling

In a food processor, combine flour, salt, yeast and sugar.  Give it a few pulses to mix thoroughly.  Turn the food processor to a steady on and add 1 cup of the water and then the oil in a slow, steady stream.  Dough should begin to form a ball.  Add more water until the dough is very moist.  I usually find the last 1/4 cup is not necessary.  If the dough becomes too wet, process in more flour.  Your dough should be very sticky.

Oil a medium sized bowl and transfer the dough to the bowl.  Cover with plastic wrap and let rest in a cozy corner for about 30 minutes. 

Generously flour your counter and turn out dough.  Divide dough into 8 pieces and shape each piece into a round.  Cover with wrap and let sit for at least 5 minutes.  In the meantime, begin to heat an 8-10" cast iron skillet over medium to medium-high heat.  Next, grab a clean kitchen towel or several sheets of paper towels to use to hold your rounds.  Set aside.  You'll transfer the grilled pitas to the towels to stay warm and keep soft.

Flour your counter a bit more, only this time use some corn meal and roll each ball into a flat round, about 8-10 inches across.  Dough should be very sticky, so make sure you are dusting and lifting off the bottom to prevent it from sticking to the counter.  When it is rolled out, prick the dough with a fork all over, being careful not to prick all the way through. 

Using a pastry brush (I use silicone), lightly oil the skillet with vegetable oil.  Add the round of rolled out dough and let it cook for about 2 minutes.  Turn dough over and let cook two minutes more.  If your skillet becomes too hot, turn the heat down to medium, but you want it hot enough to give it a dark, golden color on one side and very dark, nearly burnt spots on the second side. 

After each piece has been grilled, stack them and wrap in a dish towel to cool.  They will remain soft.  These freeze very well after they've cooled completely. 

PS  I use fabric softener with my kitchen towels, so instead of risking the pita's tasting like Downy, I used a few paper towels and then while they were still somewhat warm, I put them in a plastic bag with the bag unsealed to cool completely.  They should stay soft, not get soggy.

 

Bandon Boatworks Cranberry Bread

Did you know that Oregon is one of the premier Cranberry growing spots in the USA?  Well, you know it if you have ever traveled through the Oregon Coast.  The Cranberry bogs are located just outside of Bandon, Oregon and unfortunately, many have now sold out to the corporate giants, but there are still a few, small bogs around where you can buy your Cranberries fresh!  Each fall, there is a wonderful Cranberry Festival and if you've never been to this part of the Oregon Coast, you've missed out on some of the most beautiful scenic coastlines in the world.

A great seafood restaurant called The Bandon Boatworks is credited for this incredible, delicious bread.  When you walk in, there is a large platter of slices and guests are encouraged to nibble on one as you wait for your table.  It is, the best cranberry bread I've ever had, but they would never give out their recipe!

Loaded with fresh cranberries and infused with a hint of orange
zest - this recipe makes 3 BIG loaves and screams "Christmas!"

How did I get this one you ask?  Well... that's a bit of a story.  My husband and I were traveling through Kerrville, Texas and had dinner at a local restaurant.  The waitress asked us where we were from and we said we had just moved from Oregon.  She then said she was from Bandon, OR of all places - a gorgeous fishing village on the coast, best known for its seafood, a wonderful dairy and cranberry bogs. 

The conversation fell on the most obvious - the cranberry bread at the Bandon Boatworks and she told me her sister-in-law was a cook there and had the recipe for the bread.  She offered to mail it to me and about a month later, it arrived!  I have coveted this ever since. 

The moral of the story?  It truly IS a small world!  Here's the original recipe!  Perfect for the holidays or any time of year!)  Thank you Laurie, from the Cowboy Steakhouse in Kerrville Texas for sharing this authentic Oregon recipe!

Makes 3 standard sized loaves.  The cranberries MUST remain frozen and they are added into the batter in increments.  Frozen cranberries will not sink to the bottom of baking, so if your berries become defrosted in the process, refreeze them until the very last minute.

Ingredients:
6 cups all-purpose flour
2 1/2 cups sugar
1 TBS baking powder
1 1/2 tsp baking soda
2 1/2 sticks of cold butter, cut into pieces
3 eggs
1 3/4 cups Orange juice
3 1/2 cups frozen, chopped fresh cranberries (buy bags on sale during the holidays and freeze them!)
1 1/2 tsp vanilla
1 1/2 cups chopped pecans or walnuts, optional
Zest from 1 large orange or two medium ones.

Topping:  A few TBS of Orange juice and some course sugar for sprinkling after baking

Directions:

Preheat oven to 350 farenheit.  Grease and flour 3 standard sized bread pans or 5 small bread pans.

Rough chop the cranberries with a knife and return the berries to the freezer as you assemble the bread.  Do NOT use a food processor.

Mix all the dry ingredients together in a large, wide mixing bowl.  Cut in the butter using your finger tips until butter bits are the size of small peas. 

In a separate bowl, mix eggs, juice, vanilla and orange peel.  Add to the flour mixture slowly.  Use a spatula to blend, but do not over mix!  The batter will be stiff.  If you like nuts, mix them in at this time.

Mix 2 cups of the frozen cranberries into the batter and fill tins to about 2/3 full.  Sprinkle the remaining frozen cranberries on the tops of the loaves and push them slightly into the batter.  Bake loaves immediately.  Cranberries will sink a bit through the baking process.  Cranberries MUST stay frozen, so work quickly. 

Bake all three pans for 1 hour and 15 minutes.  (if using small pans, begin checking for doneness after 45 minutes or so).  Check for doneness using a toothpick.  Once loaves have been removed from the oven, let them rest in the pans for 5 minutes and then remove to a wire rack to cool. 

Top each loaf with orange juice lightly brushed on.  Then sprinkle the course sugar over the top evenly.  I like to use a decorative crystal sugar at Christmas.  It adds a nice sparkle to the tops of the loaves.  Let fully cool and wrap tightly in saran wrap.  These stay frozen very nicely for a month.

Creamy Chicken Enchiladas with Tomatillo Sauce

Gooey, creamy and oh so good!

 

Nothing is as yummy on a cold winters' day than to sit down to something warm, satisfying and oh, so delicious.  One of our favorites is this version of Chicken Enchiladas.  This creamy dish is so easy to put together using a can of good quality Tomatillo Sauce, rich cheese and your choice of mild or spicy jalapeno's.  Top them at the table with your favorites, sliced avocado, tomatoes, sour cream, black olives, green onions and anything else you like.

 

Ingredients:

 

1/2 cup half and half or heavy cream

1 brick cream cheese (low fat works nicely too), softened at room temperature

2 cups shredded, cooked chicken

1/2 cup finely chopped onion

1/2 tsp talt

1-2 small cans of jalapenos, your choice mild or hot.  Save a few to top the enchiladas before baking

1 med (14 oz approximately) can Tomatillo Sauce (or green Enchilada sauce with Tomatillo's as the main ingredient)

12 8" flour tortillas

3/4 cup shredded sharp Cheddar cheese

3/4 cup shredded Monterey Jack cheese

 

Directions:

 

Preheat oven to 350 farenheit.

 

With a hand mixer, beat together the cream cheese and the cream until smooth and fluffy.  Add chicken, onion, jalapenos and salt and fold together until fully blended. 

 

Lightly butter a 9x13 baking dish.  Using more of the tomatillo sauce, spread a very think layer of the sauce on the bottom of the baking dish and set aside.  Using a Tablespoon of tomatillo sauce, spread each tortilla with sauce.  Add 1/4 cup of the chicken cream cheese mixture and roll up tightly.  Place each rolled tortilla in the dish with the seam down.  Finish off the chicken mixture and fill the pan tightly.

 

Use remaining tomatillo sauce and cover the enchiladas.  Add more jalapenos if you wish, dotting the tops of the enchiladas evenly.  Cover dish with foil and bake in oven approximately 20 minutes. 

 

Remove the pan from the oven and evenly sprinkle the cheese over the top.  Return to the oven and bake for 10 minutes longer.  Serve immediately with your choice of toppings.

 

Topping ideas:

• Shredded lettuce
• Tomato
• Avocado
• Sour Cream
• Black olives
• Green onion slices
• Salsa

 



Fresh Pineapple Pie

Fresh Pineapple Pie, warm from the oven!

The other day, we were coming back through town and noticed a roadside stand with beautiful fruits and veggies.  On the truck were some Pineapple that was grown in Mexico.  The fruit was gorgeous and golden and smelled heavy with the perfume of pineapple. 

We never eat a whole one ourselves, so I thought I'd try a pie that my Mother used to make from canned Pineapple.  It turned out perfect really... well, except for the weaving of the lattice crust.  The filling was fairly hot when I poured it into the pie tin.  Next time, I would wait for the filling to cool thoroughly before putting it in the pie crust.  The lattice strips will melt, otherwise and break as you try to lift and weave. 

I used the pie crust recipe I posted here with the Vodka - only I doubled it for the two crust pie.  It was melt-in-your-mouth tender, flakey and had the BEST flavor.  This is how pie crust should be made.  In my hot weather area, it's important that I pre-chill butter, shortening, water, vodka and even the flour and salt in the mixing bowl about 30 minutes until I start putting it together.  I then chill the dough again after I've mixed the dough and prior to rolling it out.  Really helps control your pie making process.

ENJOY!

Gorgeous crust, but make sure to weave your lattice AFTER the filling has cooled!

Ingredients & Directions:
1 Whole, ripe pineapple
1/2 cup brown sugar
1/2 cup white sugar
1 tsp salt
1/2 cup water
2.5 TBS corn starch
1 TBS Lemon juice
4 TBS cold butter, cut into 1/4 inch slices
1/4 cup cold milk
2-3 TBS sugar

1.  Peel the pineapple.  I slice the outer layer off, then cut off each end.  Use a smaller knife to cut out the biggest "eyes" of the fruit.  Next, slice the pineapple in circles, about 3/4 inch thick.  Using a small paring knife, cut out the inner core from each slice.  Then, cut the pineapple rings into no bigger than 1/2 inch segments.

2.  Use half the pineapple chunks and put them in the food processor.  Pulse several times until the fruit is pureed.  Let puree and chunks drain in a strainer placed over a bowl for about 10 minutes.

3.  In a large, deep skillet or pot, add puree and chunks of pineapple, sugars, and salt.  Stir to combine over medium heat until mixture begins to steam and bubble.  Dissolve corn starch in the water, and pour into mixture.  Let mixture come to a simmer and slowly stir it over medium heat for about 5 minutes until thick.  Stir in lemon juice.  Remove from heat and add butter slices.  Stir to melt in the butter and set pan aside to cool thoroughly.  (barely lukewarm is OK)

4.  As the mixture is cooling, preheat oven to 425 degrees.

5.  Prepare the dough using a double recipe of pie crust found HERE.  Roll out 1/2 of the dough to a circle, large enough to overlap your pie tin by about 1/2 inch. 

5.  Add the pineapple filling and start adding the top lattice crust.  Once the top crust is on, crimp or pinch the edges of the crust.  Brush top with milk and sprinkle with a generous dose of sugar. 

6.  Bake the pie in a preheated oven for about 35 minutes.  Turn pie halfway through the baking time.  The filling should be very hot and the crust should be a beautiful, golden brown.

Serve warm with ice cream! 

A Sausage Sizzle with New England Style Hot Dog Buns

They almost look like their smiling!  Made with New England
Style Hot Dog buns, and topped with grilled veggies.

Back when we lived in Australia, one of my favorite things was to go to the local hardware store or the kids' Soccer game and indulge in an Australian tradition - the Sausage Sizzle.  It's really nothing special, but that's the beauty of them.  Delicious Australian sausages, perfect in their blandness, grilled over coals and dropped in slice of plain, white bread with a few grilled onions scattered on top. 

Here at home, we have a beautiful butcher shop that specializes in only pork.  He creates some of the most gorgeous bacons and sausages you've ever seen.  His pork chops are cut right from high quality pigs, raised with care.  I love that place.

I love how their coiled like a snail shell.  It is a style you
don't see a lot anymore.  Delish!

This past weekend, we picked up an Italian Sausage ring.  The label said Italian/Parmesan and that sounded good.  What I didn't expect was how good it tasted. 

I decided I'd make some New England Style Hot Dog Buns using my bun pan from King Arthur Flour.  I also used their recipe found here.  I am not overly impressed by the recipe actually.  They turn out a rather heavy bun, a bit too bready for my tastes.  I normally make them using my Belles Hamburger Buns Part Deux recipe, found here.  Just remember that the KAF recipe for the buns calls for 3 cups of flour and the burger buns recipe calls for almost double, so, just use 1/2 of the dough for the buns.

Still, the dinner was superb and the end result was awesome.  I grilled some onions and thinly sliced green pepper to top off the sandwiches and my husband loved them.  There was just enough sausage left over today that he could whip out a piece of white bread and have a bit of an Aussie Sausage Sizzle for lunch. 

About the Hot Dog Buns and Pan

I guess this comes from growing up out West all my life, but I never knew there was such a thing as a New England style roll.  I always thought of the traditional hot dog bun as the "go to" bun for dogs.  Back in New England, you can pull up along a roadside stand and order up a Lobster Roll.  Succulent lobster tail, chopped into large chunks and mixed with mayo and a bit of celery.  Who knew Hot Dog Buns came like this?  Not me!

The buns fresh out of the oven before flipping them out.

I loved the idea of them, so I found a pan on King Arthur Flour's website and ordered it.  I'm not big on "one-off" pans, but I'm always glad I have this one.  You have to let your dough rise for the second time in the pan and then cover it with a big, heavy lid when it goes into the oven to bake.  I used a cookie sheet, with stacks of cast iron skillets that were oven proof.  It did the job perfectly.

Slice each one at the depression, then slice the bun right down
the middle.  Grill the sides of the bun lightly with a bit of butter
to bring out the flavor and crispyness.

Once the rolls are done baking, you flip them out of the pan and cut them in each depression.  You then slice them right down the middle, almost all the way through, but not quite. You should lightly butter each side and grill them to give them the best flavor.  SO GOOD!

The elusive perfect pie crust!

An Apple Pie using a double batch of this pie crust recipe

My Mother was the Queen of Pie baking!  Unfortunately, I didn't inherit her gift of pie crust making.  Give me a cake anyday, but please... oh please don't make me roll out a crust!  Mom's crusts were just like my Grandmother's - flaky, ethereal, a touch of saltiness married with whatever sweet filling was found nestled within.  The second best thing about my Mom baking a pie crust was the treats she made for us kids while she made them.  She would roll her pie crust out thinly, trim enough for her pie and then use the leftover scraps, brushed with melted butter and then sprinkled with cinnamon and sugar, and baked to a flaky golden brown.  She had no idea how special it was to me that she would take an extra step like that.. what an expression of love.  I miss my Mom every day.

Well, the crust making techniques of my Mom and Grandmother have eluded me for years.  Sometimes I can make a perfect crust, other times, forget it!  I can't tell you how many times I've scrapped it all and had to start a second crust!  Curses!  I'm happy to report, that my search for the perfect crust has finally ended!

The Secret to Great Crust

I have made some interesting discoveries over the years.  Lots of failures and successes helps!  While I can't say that this crust is "foolproof", you'd have to be a pretty bad cook not to have it work out perfectly each time. 

Here are some great hints for success:

{} Think COLD!  Keep all your ingredients ice cold at every possible level!  Keep your shortening, butter, liquids and even flour in the refrigerator.  Make sure you use iced water/liquid and put your dough in the refrigerator to chill for 30 minutes before rolling it out.  You'll be glad you did.

{} Use the food processor ONLY to mix the butter/shortening and the dry ingredients together.  Don't use it to add your ice water.  You will get much more dramatic layering if you add your iced liquids to the flour using a spatula, folding and turning over and over. 

See the layers of flakey tenderness?  Achieve these same
results by using a spatula to fold in the water and vodka!

{} Use a scale to measure out your ingredients.  It's accurate EVERY time.  Trust me on this one!

{} Use a French rolling pin.  You know the kind, with the tapered ends.  They give you far better control in shaping the dough. 

{} To avoid the shrinking pie crust, try chilling your crust 15 minutes before baking.  Using a fork poke several small holes in the bottom and the sides to allow steam to escape.

For purposes of this crust, the other secret to this crust is Vodka.. yes, Vodka.  According to the food science experts at Cooks Illustrated, Vodka is 60% water and 40% ethanol.  Water helps to form gluten, and ethanol does not.  So, when you combine 4 TBS of water with 4 TBS of Vodka, you're getting the benefit of 6.5 TBS of water and the non-gluten forming ethanol forms pockets - thus extra flakiness.  The alcohol burns off in the crust, so you never even taste it.

Try this crust.. it's easy as can be.  If you struggle with rolling your crust, try rolling it out between two sheets of waxed paper, or cover your rolling pin with a stockinette cover and give your pie crust a good dusting of flour - under and on top.  You can also consider getting a pie pocket from King Arthur flour.  Just slip your dough in, zip it up and roll it out to a perfect size each time. 

Pefectly Flaky Pie Crust
Makes one 9 Inch Pie Crust

Ingredients:

• 1 1/4 cups (6 1/4 ounces) unbleached all-purpose flour , plus more for work surface
• 1/2 teaspoon table salt
• 1 tablespoon sugar
• 6 tablespoons (3/4 stick) cold unsalted butter , cut into 1/4-inch slices
• 1/4 cup (about 1 3/4 ounces) chilled vegetable shortening , cut into 4 pieces
• 2 tablespoons vodka , cold
• 2 tablespoons cold water

Instructions:

1. Process ¾ cup flour, salt, and sugar together in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add ½ cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 30 minutes or up to 2 days.

3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with 1 hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.

4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press tines of fork against dough to flatten against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.

5. Remove pie plate from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 additional minutes, until crust is golden brown and crisp. Let cool to room temperature.

A bit of Brazil in Moab, UT

OK, I admit - this isn't my photo.  We were all pretty toasty
by the time I thought of taking any pictures!

Caipirinha - Brazilian Cocktail
Memorial Day weekend was spent in our RV in Moab, Utah.  My sister and her husband met us in their new Airstream and together we had a relaxing, fun weekend celebrating birthdays and sharing laughs.  My sister's son, Zach joined us the day after we arrived and my darling nephew treated us to the best cocktails I think I've ever tasted. 

Shakey, shakey Zach!

This drink is the National Cocktail of Brazil and it is called a Caipirinha.  It is made with Brazilian Cachaca, a rum-type drink that is made with the fermented juices of the sugar cane.  Most recipes call for raw sugar, but Zach used an Agave Syrup which can be found at most stores these days.  If not, use a couple teaspoons of raw sugar or use a simple syrup.

Its SO GOOD, that I just had to share.  It's a beautiful summer drink and you can add other fruits such as Mango, Strawberries and even Cucumber or Melon to make it unique.  Enjoy!

2 ounces Cachaca (Brazillian Rum - no other will do!)
1/2 lime, cut in slices or wedges
1 TBS Agave Syrup
Crushed or cubed ice

In a martini shaker, muddle together the lime, syrup and Cachaca.  Add ice and cover.  Shake vigorously and pour entire contents into a cocktail glass.  Enjoy!

NOTE:  You can add a few strawberries, watermelon, cucumber or whatever you like to flavor this differently.

Colorado Pine Nut Salad

This recipe is adapted from the Junior League of Colorado Cookbook entitled Creme de Colorado.  It is a long-time family favorite.  The dressing is superb, so light and works perfectly with the simple ingredients.  This calls for Pine Nuts, which are horribly expensive these days.  I use them for a lot of different recipes, so I buy mine at Costco and keep them in the freezer to retain their freshness.  Be careful toasting them for this recipe... they can burn quickly!

Pine Nut Salad
Serves 6

1/3 cup pine nuts, carefully toasted golden brown
2 large cloves garlic, smashed with 1 tsp salt
1 tsp Dijon mustard
2 TBS white wine vinegar
1/2 cup olive oil, good quality
1 large head Romaine lettuce, torn into bite sized pieces
Freshly ground pepper
1/3 cup freshly grated parmesan cheese

Smash garlic cloves in the bottom of a small bowl with a fork.  Add salt and smash until the cloves form a paste.  Add the mustard and vinegar.  Slowly drizzle in olive oil and whisk to emulsify.

In a large bowl, tear Romain pieces, add toasted pine nuts and black pepper.  Add salad dressing and toss thoroughly.  Add cheese and toss lightly.  Serve right away.

Belles Baby Back Pork Ribs with House Made Barbeque Sauce

Yup, they are THIS GOOD!!!!

I admit, I've been a bit hesitant to post this recipe. This is one of those golden treasures that I've been somewhat selfish in keeping to myself.  No matter who has my ribs, I get "MAD" props and kudo's!  The only person who wouldn't like these ribs is the purist who demands a rib that is smoked and dried out like a Texas Sagebrush, rolling across the plains.  This isn't a Texas-Style rib, it's more of a Carolina style, but with a molasses based sauce, intensely full of flavor and finger lickin' goodness.  My ribs are rubbed with a hint of citrus and ginger, then slow roasted for a few hours BEFORE being placed over hot coals.  This causes the sinew of the rib to break down fully, allowing the meat to barely cling to the bone.  The result is a pork rib meat that literally melts on the tongue.  When the ribs go on the grill, the sauce is then laden heavily on the ribs each time they are turned, ensuring a crispy, BBQ'y coating.  Oh dear, if there is a Heaven, there should be baby back pork ribs!

Belles Baby Back Pork Ribs and House Made Barbeque Sauce
Makes three full racks of ribs

The Ribs:

• Three full racks of pork ribs, obvious fat trimmed
• Rub Mix (see below)
• 1 1/2 cups water 

The Rub:

• 1 tbs Brown Sugar
• 1 tsp ground ginger
• 1 tsp ground cumin
• 2 tsp salt
• 2 tsp pepper
• 1 tsp grated lemon peel

The Sauce:

• 2 tbs vegetable oil
• 1 cup green onions, sliced including green tops (about 1 bunch)
• 2 cloves garlic, finely minced
• 1/2 cup water
• 1 cup ketchup
• 6 tbs apple cider vinegar
• 1/2 cup dark brown sugar, packed
• 1/4 cup molasses (don't use Blackstrap)
• 1 TBS Worcestershire sauce
• 1 tsp ground cumin
• Pepper and salt to taste

Directions for the rub:
Combine all the rub ingredients in a small bowl. Set aside.

Directions for roasting the ribs:
Early in the morning, prepare the ribs. 

Remove ribs from refrigerator, rinse and dry well with paper towels.  With your fingers, sprinkle the rub all over the top and bottom of ribs and rub in thoroughly.  I find using a disposable glove helps to rub it into the rib meat, not in your fingers!  Cut the ribs in half if you wish, about 8 ribs per section.  In a very large roasting pan (I use my turkey roasting pan), place ribs, bone side down.  It's ok to partially stack them, but try to keep them as separated as possible.  Cover with foil and refrigerate 4 - 8 hours.

About 3 hours prior to grilling, preheat your oven to 285 degrees.  Pour the water into the pan and recover the entire pan very tightly with foil.  You don't want any steam escaping during the cooking process.

Roast the ribs in the oven for at least 2.5 hours and check them for tenderness.  The meat should be pulled away from the rib bone and when checked with a fork, it should fall away from the bone fairly easily.

Directions for sauce:

While Ribs are rosting, use a large saucepan and heat oil over medium heat. Add onion and garlic. Saute until onion is tender, about 5 minutes. Add all remaining ingredients and stir well to combine. Bring sauce to a simmer and reduce heat to medium low without the lid. Keep simmering and stir occasionally. If simmering too fast, reduce the heat. There is no need to hurry along this process. Heat for about 1 hour, stirring occasionally. Set aside to cool.

Grilling and Saucing:
When the roasting is done, remove from the oven and prepare a hot grill. Grill them over direct, medium high heat. Baste with sauce as you turn the ribs each time. Try to turn and use as much sauce as you can. Serve leftover sauce at the table if you wish.

Pesto with Angel Hair Pasta

Picking the new stems stimulates new growth giving you
fresh basil throughout the growing season!

My garden has an abundance of Basil this year.  I found a huge planter of fresh basil at Costco last month and when I decided to move my Square Foot Garden, I divided the planter of basil into two and gave each piece their own square foot space.  Needless to say, I've been knee deep in fresh basil.  I've already picked and given a bunch to my neighbor, but it has already grown back and before it bolted, I decided to pick it all and make some Pesto. 

For this recipe, I scrounged the internet looking for great ideas.  Everything from the Food Network to Cooks Illustrated.  I finally came up with a combination of a few sites and I LOVED this recipe because it uses walnuts AND pine nuts.  By the way, have you priced Pine Nuts lately?  They are like little nuggets of gold!  I paid a dear price for 12 ounces, around $15.00.  I decided I wanted to make them stretch and so glad I found an alternative.

I also wanted to use Angel Hair pasta with this pesto.  My husband likes shaped pasta, but I prefer something tender.  My favorite is an Italian brand that is a dried "nest".  You can find it in the pasta aisle of well-stocked stores.  You can also buy it from Amazon.  Colavita is my favorite brand, the result is a creamy, beautiful pasta that is extraordinary tender and flavorful.  Maybe one day I'll invest in the Angel Hair attachment for my Kitchen Aid and attempt making fresh, but why bother when you get great flavor in a dried brand?  The only hint to using the nests is that once you drop them in the water, you need a set of tongs to stir and pull the pasta throughout the entire cooking process.  It really does require some pot watching, but the pasta itself only takes 4 or 5 minutes to cook.  You barely get your nests separated and its done!  Therefore, it's best to have everything ready to go BEFORE you start cooking the pasta.

Basil Pesto with Angel Hair Pasta
Serves 6

5 Cups fresh basil leaves, tightly packed
6-8 garlic cloves (medium sized)
1 to 1.5 Cups olive oil (good quality matters!)
1/2 cup pine nuts, lightly toasted
1/2 cup walnuts, lightly toasted
Salt & Pepper to taste
1 cup Parmesano Reggiano Cheese, finely grated
1 1lb package Angel Hair Pasta

Start by washing your fresh pasta leaves and use a salad spinner to dry them.  Set aside. 

Bring a large pot of water to a boil.  Let slow simmer until you're ready to cook your pasta.  While the water is coming to a boil, use a dry skillet and set over medium/low heat.  Add your pine nuts and walnuts.  Stir continuously until the nuts release their oils and become fragrant.  The pine nuts will burn easily, so don't stop watching them!  After a few minutes, you'll see the pine nuts begin to turn golden brown.  Remove from the pan and place into your food processor. 

Add garlic bits and pulse about 8 - 10 times to break apart into very small bits.  Add the basil leaves, a pinch of salt and enough pepper for your liking.  Let your food processor run continuously.  Add the olive oil in a stream to the leaves.  I used about 1 1/4 cup, but you can use a bit more or less.  I like my pesto to be a bit runny.  It should not be too thick.  Finally, add the parmesano/reggiano cheese.  Pulse a few times to mix in well.

Remove the pesto from the processor to a small bowl and cover with plastic wrap.  Set aside, or store it in a freezer container and freeze for up to two weeks.  It's delicious either way!

Turn the heat up in your simmering water and bring to a full rolling boil.  Add the nests of pasta one at a time.  Using a long pair of tongs or a long fork, continously stir the pasta, pulling the nests apart.  Let it boil gently for about 5 minutes.  Immediately remove to a small-hole colander or strainer.  Transfer pasta to a large bowl and spoon pesto over the top.  Toss well.  Top with a few pine nuts and more cheese before serving.

Lovely Pesto pasta, a tribute to the end of spring!

Bow Tie Pasta Salad with Fresh Basil & Pine Nuts

This salad can easily be a main course by adding smoked salmon
or pulled chicken... even sliced or chopped pepperoni or salami

This salad is a wonderful summer salad.  It goes perfect with anything - a sandwich for lunch or even on its own, mixed with chopped leftover chicken, smoked salmon or go pure veggie with some avocado or broccoli.  My garden is overflowing with fresh basil at the moment, so I think this salad is a great way to use a bunch of this fragrant, fresh herb.

If you don't have Pine Nuts, use something else, like chopped walnuts.  Make sure you give them a few minutes in a skilled to toast their flavor.  It does make a nice difference in the salad.  Just be careful though, nuts can burn so easy.  HINT:  If you have a Costco Membership, look for Pine Nuts there.  They are, by far, cheaper than buying them a half cup at a time at the grocery store!  Freeze them to retain their freshness.

Bow Tie Pasta Salad
Serves 6-8

3 Cups dried Fasilli or Bow Tie Pasta
1/2 Cup good quality olive oil
1/8 cup red wine vinegar
1 1/2 teaspoons Dijon mustard
1 clove garlic, smashed with 1 tsp salt into a paste
Salt & Pepper to taste
1 1/2 cup fresh basil leaves, sliced into ribbons, then chopped
1 1/2 cups grape tomatoes, sliced in half
1/3 cup sliced green onions with tops
1/3 cup sliced black olives
1/3 cup pine nuts or chopped walnuts, lightly toasted
2/3 cup shredded parmesan or mozzarella cheese

OPTIONS:  Add 1/3 cup frozen peas, 1/3 cup finely diced red or yellow pepper, 1 cup small brocolli pieces, 1 cup sliced pepperoni, 1 cup cut up chicken or smoked salmon.. use your imagination.


Directions:

1. Cook pasta according to package directions.  Drain immediately and set aside to cool.
2. In small mixing bowl, smash garlic and salt together. 
3. Whisk in red wine vinegar, mustard and add salt and pepper. 
4. Slowly, whisk in olive oil
5. In a large bowl, combine dressing and pasta.  Toss in basil, tomatoes nuts and other additions.  Pour vinaigrette over top and toss all together gently.
6. Serve immediately or chill slightly before serving. 

Scottish Shortbread Ribbon Cookies

These great cookies are my husband's favorite. I first made them for the holidays a few years back. I had planned on making several platters and was busy adding cookies to my collection. I thought I had been drinking too much egg nog because I could swear that these cookies kept disappearing. I finally figured out it was my husband, sneaking out into the garage freezer, snagging a few of these when I wasn't looking. Finally, I had no choice but to make another couple batches to make up for all that I had lost.

But who could blame him? These cookies are that good! Rich, delicate.. gorgeous flaky shortbread. They taste as good on day 3 as they do on day 1.. so they will keep or freeze well. They are super easy to make and they will be a favorite on your cookie platter.. no matter what time of year!

A few quick hints about these cookies:

One major precaution on these cookies. If you make your indentation too deep, there is not enough cookie base to hold the cookies together.. so make your indentations slight. I like to use the plastic tube from a candy thermometer. I just lightly flour it and roll it slightly back and forth while pressing down gently.

Also, the original recipe calls for baking your cookies for 10 minutes before adding the jam and baking a further 15 minutes. But I was yammering away on the phone one day and accidentally added my jam at the very beginning. Either way it works out. Adding your jam according to the recipe gives your jam a more fluid, less cooked texture.

Make sure your dough is not too warm going into the oven. All that butter makes the cookie spread, so I like to chill my dough before baking for about 30 minutes. It seems to help them bake up and maintain a better shape.

SCOTTISH SHORTBREAD RIBBONS
Makes 36 Cookies

The cookie:
2 1/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup (or two sticks) unsalted butter, softened
1/2 cup sugar
1 whole egg
1 tsp vanilla
1/2 cup of your favorite jam

Icing drizzle:
1 cup powdered sugar
1/2 tsp vanilla
2 TBS Sweetened Condensed Milk
1-2 TBS whole milk or half and half

Preheat oven to 350 degrees. Prepare two large cookie sheets by lining them with parchment. Set aside.

In a medium bowl, quickly whisk together the flour, salt and baking powder. Set aside. In the bowl of a mixer, cream butter and sugar together and beat for about 4 minutes on high speed. Add egg and vanilla and mix in well. Use a spatula to keep the sides of the mixing bowl clean. Slowly, add the flour mixture in three batches, mixing well in between each batch.

Turn out dough onto lightly floured surface and divide into four equal pieces. Shape each piece into a log and gently roll until it is approximately 10 inches long. Place the log on the cookie sheet and parchment paper. Using your fingers, gently press down the log until it is about 2 inches wide and 1/2 inch or so thick. Make a slight indentation all the way down the middle of the log. Indentation should be about 1/2 inches wide (I use an old, plastic tube from a candy thermometer). Repeat with remaining dough. You should have four logs of cookies ready to bake. Chill the pans in the refrigerator for about 20-30 minutes while the oven preheats. The slightly chilled dough makes the cookie spread less when baking.

Bake cookies, one sheet at a time, for 10 minutes. Remove first sheet from the oven and begin baking the second sheet for 10 minutes to set the cookie. While the second sheet bakes, fill the indentation of the first cookie batch with jam. Set aside. When the second sheet has finished baking, remove it and fill with jam. Bake the first sheet for 10-15 minutes or until the edges of the shortbread are lightly golden brown. Repeat with second sheet.

Let cookies cool for about 10 minutes right in the pan. Using a sharp knife or a dough cutter, slice the cookies in 1 inch widths.. about 9 cookies per log. Try not to move them too much, they are super delicate when warm. Let them continue to cool while you mix the icing together.

In a small bowl mix powdered sugar, vanilla, sweetened condensed milk and 1 TBS of cream. Mix together swiftly with a fork. If the icing is not quite thin enough, add a bit more milk or cream. It shouldn't take more than 2 TBS. Drizzle the cookies using the tines of the fork with the icing. Be generous - these cookies are not overly sweet and the icing is the perfect compliment.

Enjoy!

Mum Edna's Potato Pancakes

Potato Pancakes on the griddle

My Mother-In-Law makes wonderful potato pancakes.  My husband swears they are the best and I'd have to agree.  They are plain, make no doubt about that - but that's the appeal of them. 

I did alot of research on trying to find this recipe.  Getting one from Edna was like pulling teeth.  Her directions to me were, "Well, just boil some potatoes and smash them with flour."  Right!  While they are nearly that simple, there is a bit more to them.  Adding too much flour makes them dry and they won't hold together nicely.  Too little, or not cooked properly, makes them doughy and rather unsettling.  There are no exact measurements here, but I'd say roughly, expect to add a cup or two of flour to 3 or 4 medium sized boiled potatoes.  You want the dough to be slightly sticky, but still able to be handled without much fuss.  The gluten should develop and hold together nicely.

So, when we visited Australia this year, I asked Edna to demonstrate her technique.  We boiled a few extra potatoes the night before and before mashing them with the dinner potatoes, she set those aside and refrigerated them for the next morning.  She claims, it's important that you don't used mashed potatoes because they contain milk and butter, which doesn't make the best pancakes.  I'd agree with that too.. since I already tried that once before and it was a failure.

So here you go.. try them if you like.  British and Aussie food is often times a bit bland, so the flavor of these won't bowl you over, but if you like a traditional, old fashioned, stick-to-your-ribs kind of a dish, they are just perfect.  Serve them at breakfast or at dinner.  The only resemblance to pancakes is the shape, so don't let that stop you from making them anytime.  I think the addition of some chives would be really tasty.. even green onion, thinly sliced might be nice.  It's up to you!

Edna's Potato Pancakes

Potatoes, peeled, quartered and boiled
Salt & Pepper to taste
Plain, white flour
Oil for grilling

1. Peel a few extra potatoes on a night when you're having mashed potatoes. For whatever reason, she told me you shouldn't use leftover mashed potatoes because the fat in them will cause your potato pancakes to become doughy when they are cooked. So, just boil a few extra, pull them out and refrigerate them until you're ready to make your pancakes.
2. In a large bowl, smash your potatoes with a fork. Leave a few chunks in them. My husband swears that chunks of potato really make them tasty. Salt and pepper them to taste and add flour by the handful. Depending on how many potatoes you've cooked, add flour with your hands and knead and mix it in with the potatoes right in the bowl. Your dough should be slightly sticky, but hold together well enough to roll out on a generously floured surface. If your dough is sticking to your fingers or the surface, add more flour. Remember, they should taste like potato.. not flour, so gauging how much flour is enough is up to you.
3. Potato pancakes are large.. like at least 8 inches in diameter. So pull off about a cup of the dough and roll it out with a rolling pin on a heavily floured surface. Keep lifting, turning and rotating the dough around to keep it from sticking. Roll them thin, no more than 1/8 to 1/4 inch thick.  You can get them too thick and they taste doughy.  Too thin and they don't cook properly.
4. Heat an electric griddle to about 350 degrees. Add a few tablespoons of oil and let the griddle get hot. Add your pancakes and cook them for about 5-7 minutes each side. Check the underside for the right color. They should be golden brown. Flip them over, adding more oil if you need and continue to cook until they are golden on both sides. Transfer to a plate, spread some butter on them and enjoy. They are that simple.