tangy spiced brisket & mushroom lasagna

Serves 8 to 10 servings

3 large onions, sliced
3 tablespoons vegetable oil
6 garlic cloves, peeled and halved
1 teaspoon paprika
2 teaspoons salt
1 1/2 teaspoons garlic powder
1 1/4 teaspoons black pepper
1 1/2 teaspoons onion powder
1/8 to 1/4 teaspoon cayenne (adjust to your heat preference)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 cups beef stock (unsalted or low salt)
1 cup ketchup*
1 cup chili sauce* (I’m realizing from comments that there are many many types; I used Heinz, which is not exactly spicy)
1 cup brown sugar (light or dark)
8 to 10 pound brisket

Prepare the sauce: Heat a large skillet over medium high heat and sauté onions in vegetable oil, stirring occasionally, until caramelized and most of liquid has evaporated, about 15 minutes. Add halved garlic cloves and saute for 3 minutes more. Stir in spices and seasoning (paprika, salt, garlic and onion powders, black pepper, cayenne, oregano and thyme) and cook for 2 minutes. Set aside.

In a large bowl, stir together the beef stock, ketchup, chili sauce and brown sugar. Don’t worry if your brown sugar is lumpy (mine always is), the acidity of the ingredients will quickly break it down.

If baking in oven: Preheat oven to 350 degrees. Place brisket in a baking dish or casserole, spread onion mixture over the top, then pour sauce mixture over the entire dish. Cover tightly with foil bake until very tender but not falling apart, about 3 to 4 hours.

If making in a slow cooker (which I highly, highly recommend): Place brisket in a slow cooker, spread onion mixture over the top, then pour sauce mixture over the entire dish. Cover with the lid and cook it on LOW for 10 hours. (I like to start it before I go to bed, and process it in the morning to rest over the course of the day in the fridge.)

For both methods, rest the dish: When the brisket is cooked but still hot, use a spoon to scrape off any large fat deposits adhered to the top and bottom of the brisket. (This part is easiest to do when hot. The sauce will be de-fatted after it has chilled.)

If you’re using a slow cooker, transfer the brisket and all of its sauce to a baking dish. If you’ve baked it in the oven, you can continue in that same dish.

Chill entire dish in the fridge for several hours and up to one day; this resting time will significantly enhance the flavor and texture of the meat.

An hour before you’re ready to serve it: Preheat your oven to 300°F, and remove the dish from the fridge. Remove all of the fat that has solidified with a slotted spoon for a less oily finish.

Carefully remove the meat from its sauce and place on a large cutting board. Cut the brisket into 1/2-inch slices.

If you like a smoother sauce (I do) this is a good time to run it through a blender or literally just smash up the onion and garlic strands with a wooden spoon. They’ll be so soft, that’s all it takes.

Carefully place the sliced meat (moving it in large sections with a spatula helps keep it together) back into the sauce and spoon the sauce over the meat. Replace the lid or cover the dish tightly with foil and reheat in the oven until it is bubbling at the edges — this usually takes up to to 30 minutes.

Serves 6 to 8 (more as a first course)

Salt
Olive oil
3/4 pound dried lasagna noodles
1 large clove garlic, minced
4 cups whole milk
3/4 cup (12 tablespoons or 1 1/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg (I used less, because this seemed like a lot)
1 1/2 pounds cremini or portobello mushrooms
1 cup freshly grated parmesan

Preheat your oven to 375°F. Bring a large, wide (if you use a wide one, you can save a dish later and saute your mushrooms in the bottom of it) of water to boil with salt and a splash of oil, that will help keep your noodles from sticking together as they drain. Add the lasagna noodles and cook for 10 minutes. Drain and set aside.

Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 1/2 cup (8 tablespoons or 1 stick) butter in a large saucepan. If your name is Deb, you will probably brown this butter, too. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and stirring until combined. Once you’ve added half of it, you can add the second half all at once, along with 1 1/2 teaspoons table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.

Prepare mushrooms: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Slice mushrooms 1/4-inch thick. Heat 2 tablespoons olive oil and 2 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook half the mushrooms with a couple pinches of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Repeat with additional oil and butter, and remaining mushrooms.

Assemble lasagna: Spread some of the sauce in the bottom of an 8 x 12 or 9 x 13 baking dish. (Ina recommends the former, I only had the latter; if you’d like to freeze or give this dish as a gift, remember to use a foil pan). Arrange a layer of noodles on top*, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaning sauce and last 1/4 cup of parmesan.

Bake for 45 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing.

* Burning question: Do you overlap your lasagna noodles on each layer? I think that’s the way it is usually done, but it has been so long since I made lasagna, I couldn’t remember. I decided to line mine up, and ended up with three neat rows down my 9 x 13 pan (I trimmed the ends of the noodles, because I can occasionally be a neat freak) and found it exceptionally neat and pretty to serve, as each piece could have two ruffly edges. This meant I only used 12 noodles total, or about 2/3 of a one-pound box.

via smitten kitchen

Recipes - TEXMEX

Chicken and sausage gumbo (adapted from Ken Wheaton)
Ingredients:
1 four-pound chicken, cut into parts
2 pounds of andouille sausage, sliced
2 onions, 1 diced and 1 cut into quarters
10 cloves of garlic, 5 minced and 5 whole
4 ribs of celery, 3 diced and 1 cut into quarters
2 bell peppers, diced
4 bay leaves
2 sprigs of fresh thyme or 1 teaspoon dry
1 bunch of green onions, green part diced
1 cup of canola oil plus a tablespoon
1 cup of flour
1 tablespoon of Worcestershire sauce
1 teaspoon of filé powder plus more for serving
Salt, Cayenne and black pepper to taste


Method:
To make your roux, in a large cast iron skillet, mix together the flour and the canola oil. Place in an oven set at 350 degrees, walk away and let it cook for two hours. No hovering, no stirring, no nothing! After a couple of hours, take it out of the oven and it should be chocolate brown. Now, you can also do it the standing over the stove method if you prefer, but I don’t.

While the roux is cooking, make your chicken and broth. First, season your chicken parts generously with salt, black pepper and Cayenne. Place the chicken parts in a large pot with the quartered onions, whole garlic, quartered celery, 2 bay leaves and 8 quarts of water. Bring to a boil and then simmer for an hour and a half, skimming any foam that rises to the surface.

Take the chicken out of the pot and when it’s cool, remove the fat and pick the meat off the bones and cut into pieces. (Be sure and save the bones for another round of stock making.) When the broth is cool, strain and throw out the vegetables. Remove the fat with a gravy separator or by the plastic bag method. To do the latter, you’ll pour the broth into a quart-sized plastic storage bag and once you see the fat rise to the top, snip off a bottom corner and drain it until you reach the fat layer. Do this in batches. You should have about 8 quarts.

Clean your pot (or get another big one if you’re blessed with a large, well-stocked kitchen) and in the bottom of it heat up 1 tablespoon of canola oil. Add the diced onions and let them cook for 10 minutes. Add the chopped celery and bell pepper, cook for five minutes, stirring occasionally. Throw in the minced garlic and cook for a minute. Now stir in the roux and cook it with the vegetables for five minutes, stirring every so often. Add the chicken meat and half of the sliced sausage and cook for 15 minutes, stirring occasionally. If things start to get sticky, pour in some water or wine.

Now, slowly whisk in your strained chicken broth to the roux, vegetable, meat mixture. Throw in two more bay leaves, thyne and the Worcestershire, bring to a boil and then simmer for an hour. At this time add the remaining sausage and cook for another hour. Fifteen minutes before it’s done, add the minced green onions and filé powder and check to see if it needs salt, black and Cayenne pepper.

Remove bay leaves and serve over cooked rice with file powder for people to add to their bowls.

Notes: This is a soupy gumbo. If you like it thicker, use less liquid and/or cook it for a lot longer than stated here. Filé (pronounced fee-lay) powder is ground sassafras leaves and a dash of it will also help thicken it. If you’re feeling wild, replace the canola oil with bacon grease. Ken also adds tasso (a Cajun ham) to his chicken and sausage gumbo, but I couldn’t find that here in NYC. If you’re in that predicament, however, Ken suggests ordering your sausage and tasso from his hometown butcher, Kelly's Country Meat Block & Diner (Toll free 1-866-948-MEAT). He says, "I usually order pure pork sausage, but lots of people are fans of the half&half (beef and pork). The andouille is killer. The tasso is awesome. They also have rabbits, too!" Or he likes to use Bruce Aidell’s andoille sausage, as he believes it has an authentic flavor. He also prefers cooking up only chicken thighs and skipping the whole broth-making step and just adds water to the pot as he lets his pot of gumbo simmer forever. Do this if you prefer.




Ensalada de Noche Buena (Christmas Eve salad)
For the salad:
1 pound beets
1 tablespoon olive oil
Salt to taste
2 pounds navel oranges, peeled and diced
1 pound jicama, peeled and diced
1/2 pound apples, cored and diced
1/4 cup chopped cilantro
1/4 cup chopped roasted peanuts
Seeds from 1 pomegrante
6 cups torn Romaine lettuce leaves

For the dressing:
1/4 cup mayonnaise
1/4 cup sour cream or Greek-style yogurt
1 tablespoon lime juice
1 tablespoon orange juice
1 canned chipotle chile, minced
Salt and black pepper to taste

Method:
Preheat the oven to 375 degrees. Clean the beets and remove any leafy stems, reserving for another use. Place the beets on a sheet of foil and toss with the olive oil. Sprinkle with salt and then wrap the beets in the foil. Place foil-wrapped beets on a baking sheet and bake for 40 minutes or until you can easily stick a fork into the beets. Once cool, rub the beets with a paper towel to remove the skin. Slice the beets into half-moon shapes and place the sliced beets into a large bowl.

Add to the beet bowl the diced oranges, jicama, apples, cilantro, peanuts, pomegranate seeds and Romaine lettuce. Toss until well combined.

To make the dressing, whisk together the mayonnaise, sour cream, lime juice, orange juice and chipotle chile. Taste and add salt and black pepper. Pour the dressing over the salad and toss to coat.

Yield: 8 servings

all recipes via Homesick Texan

Recipe: Halibut with Quick Lemon Pesto

Prep: 3 minutes; Cook: 8 minutes

Prep Time: 3 minutes
Cook Time: 8 minutes
Yield: 4 servings (serving size: 1 fillet and about 1 tablespoon pesto)

Ingredients

• 4 (6-ounce) halibut or other firm white fish fillets
• Cooking spray
• 1/4 teaspoon salt, divided
• 1/8 teaspoon freshly ground black pepper
• 2/3 cup firmly packed basil leaves
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, peeled
• 1 tablespoon grated lemon rind
• 1 tablespoon fresh lemon juice

Preparation

1. Prepare grill.

2. Place fillets on grill rack coated with cooking spray. Sprinkle fish evenly with 1/8 teaspoon salt and pepper. Cover and grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

3. While fish grills, combine 1/8 teaspoon salt, basil, and remaining 5 ingredients in a blender or food processor. Process until finely minced. Serve grilled fish over pesto.

via my recipes

Recipe: Pumpkin Gingerbread Trifle

For gingerbread

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 stick unsalted butter, softened
• 1 cup packed dark brown sugar
• 1 large egg
• 1/2 cup mild molasses (not robust or blackstrap)
• 3/4 cup well-shaken buttermilk (not powdered)
• 1/2 cup hot water

For pumpkin mousse

• 1 (1/4-ounces) envelope unflavored gelatin
• 1/4 cup cold water
• 1 (15-ounces) can pure pumpkin
• 1/2 cup packed light brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon ground ginger
• 1/8 teaspoon salt
• 1 cup chilled heavy cream
• 1/2 teaspoon pure vanilla extract

For whipped cream

• 1 1/2 cups chilled heavy cream
• 3 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract

Make gingerbread

Preheat oven to 350°F with rack in middle. Butter a 13- by 9-inch baking pan. Line pan with foil, leaving an overhang at both ends, then butter foil.

Whisk together flour, baking soda, spices, and salt.

Beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, 3 to 5 minutes. Beat in egg until blended, then beat in molasses and buttermilk. At low speed, mix in flour mixture until smooth, then add hot water and beat 1 minute (batter may look curdled).

Spread batter evenly in pan and bake until a wooden pick inserted into center comes out clean, 35 to 40 minutes. Cool in pan. Using foil as an aid, transfer gingerbread to a cutting board and cut into 1-inch cubes with a serrated knife.

Make pumpkin mousse

Sprinkle gelatin over cold water in a small saucepan and let soften 1 minute. Bring to a simmer, stirring until gelatin has dissolved. Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl until combined well.

Beat cream with vanilla using cleaned beaters until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly.

Make whipped cream

Beat cream with sugar and vanilla using mixer until it holds soft peaks.

Assemble trifle

Put half of gingerbread cubes in trifle bowl. Top with half of pumpkin mousse, then half of whipped cream. Repeat layering once more with all of remaining gingerbread, mousse, and cream. Garnish with a sprinkling of cinnamon or chopped crystallized ginger. Chill at least 2 hours before serving.

Makes 12 servings.

image via Joe and Betsy (recipe via gastronomy blog)

Recipe: Potted Pumpkin Pies

Serves 10

• 1 Basic Pie Crust, rolled and fitted into a 9-inch pie plate
• 1 can (15 ounces) pure pumpkin puree
• 2 large eggs
• 3/4 cup packed light-brown sugar
• 1 teaspoon ground cinnamon, plus more for serving
• 1 teaspoon pumpkin-pie spice
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1 cup heavy cream
• 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
• 1 1/2 cups heavy cream
• 1/4 cup granulated sugar

Directions

1. Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until edge of crust is firm, about 20 minutes. Remove beans and foil; let crust cool completely, and set aside.
2. Reduce heat to 350 degrees. Make filling: In a medium bowl, whisk together pumpkin, eggs, sugar, cinnamon, pie spice, vanilla, and salt; whisk in cream. Pour mixture into cooled crust; place pie plate on a rimmed baking sheet. Bake until filling is set, about 1 hour. Let cool on a wire rack, 1 hour; refrigerate to cool completely, about 2 hours.
3. Make topping: Place 3 tablespoons cold water in a small saucepan; sprinkle with gelatin, and let soften, about 5 minutes. Place pan over very low heat; stir until gelatin dissolves. Let cool slightly. In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture; continue to beat until soft peaks form.
4. With a rubber spatula, mound topping in center of chilled pie. Refrigerate at least 1 hour more (or up to 1 day). Sprinkle with more cinnamon before serving.

NOTE: Double the recipe to get enough filling for roughly 20 little mason jars. Fill the jars, stopping about 3/4" from the top. Bake at the usual temperature, but start watching them carefully after about 25 minutes since they won't take as long to bake as a pie. Pull them out when the center seems set (mine took about 35 minutes). Let cool for an hour or so, then throw them in the fridge while you make the whipped cream.

images via inchmark (recipe via martha stewart)

Easy Pots de Creme

Pots de Crème The Lazy Way

Recipe inspired by Rachael Ray’s Chocolate Cups with Whipped Cream

• 2/3 cups whole milk
• 1 large egg
• 2 Tbsp. sugar
• Pinch salt
• 1 cup semi-sweet chocolate chips
• 2 Tbsp. dark rum

In a small pan, heat milk over moderate heat until it just comes to a boil. Meanwhile, place egg, sugar, salt, chocolate chips and rum in the blender, pulse it about 8 times or until chocolate chips are broken up just a bit. When the milk boils, remove from heat, turn the blender on low and drizzle the hot milk through the lid opening. Blend about 1 minute or until smooth. Pour into four or five serving cups. Refrigerate several hours. Serves 4 or 5.

via Worth The Whisk

Recipe: Spinach & Prosciutto Lasagna

Ingredients

Serves 4

• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 1 1/2 cups part-skim ricotta
• 1 garlic clove, minced
• Coarse salt and ground pepper
• 2 1/2 cups jarred tomato sauce
• 4 ounces thinly sliced prosciutto, finely chopped
• 6 no-boil lasagna noodles
• 1 cup shredded part-skim mozzarella (4 ounces)

Directions

1. Preheat oven to 375 degrees. Make filling: In a medium bowl, stir together spinach, ricotta, garlic, teaspoon salt, and 1/4 teaspoon pepper; set aside. In another medium bowl, stir together tomato sauce and prosciutto.
2. In an 8-inch square baking dish, spread cup tomato sauce. Layer 2 noodles, 1/3 filling, and 1/3 remaining tomato sauce; repeat twice. Top with mozzarella. Bake until browned, 35 to 40 minutes. Let stand 5 minutes before serving.

Helpful Hint

It's important to squeeze the thawed spinach dry, or the lasagna may be watery.

Read more at Marthastewart.com: Spinach and Prosciutto Lasagna - Martha Stewart Recipes

Recipe: Pumpkin Bread Recipes

Pumpkin Chocolate Chip Bread

3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can pumpkin
1 cup canola oil
2/3 cup water
1 teaspoon vanilla extract
4 large eggs
1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F. Spray three 9×5 inch loaf pans with cooking spray and set aside.

2. In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.

3. In a large bowl, combine sugar, pumpkin, canola oil, water, vanilla, and eggs. Mix until smooth.

4. Slowly blend in flour mixture. Fold in chocolate chips. Evenly divide batter between the three loaf pans.

5. Bake for 60 minutes, or until browned and a toothpick comes out clean. Remove loaves from oven and cool in pans on a wire rack for 15 minutes. With a knife, go around the bread and loosen the loaves. Remove from pan and cool completely before slicing.

*Note-this recipe makes a lot of bread, so be prepared to share or put a loaf in the freezer for later.

Pumpkin Nutella Bread

1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin (not pumpkin pie filling)
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon hazelnut extract
8 tablespoons Nutella (2 tablespoons per mini loaf)

1. Preheat the oven to 350 degrees F. Spray 4 mini loaf pans with cooking spray. Set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and extracts. Whisk until smooth and combined.

4. Slowly stir in the flour mixture. Mix until ingredients are combined.

5. Pour the batter into the mini loaf pans, making sure batter is evenly divided. Drop 2 heaping tablespoons of Nutella onto each loaf pan. Swirl the Nutella into the pumpkin batter with a knife. Place the loaf pans onto a baking sheet and place in the oven. Bake for 40-45 minutes or until a toothpick comes out clean.

6. Place the loaf pans on a wire rack. Cool for 15 minutes in the pan and then carefully remove the loaves. Cool completely before slicing.

*Note-You can make regular size loaves. This recipe should make 2 8×4 loaves. Adjust baking time to about 60 minutes.

recipes via two peas and their pod

Portobello Mushroom Haloumi Burgers

Mushroom Haloumi Burger Recipe

(for one “burger”)

Think of this as more of a construction than a recipe. You can add whatever you like. I pre make caramelised onions and chargrilled peppers and store them in the fridge. You may choose to add some crunchy cos lettuce, grilled eggplants-really the possibilities are endless. I quite like the concept of using the large portobello mushrooms as the base and top to create a burger. Even though burgers are usually eaten with one’s hand I’d be wary doing it with this!

• 2 portabello mushroom with the stems trimmed
• 1 thick slice of haloumi cheese
• caramelised onions
• chargrilled peppers
• olive oil
• micro herbs to garnish
• wedges, chips or fries to serve

1. Place the two portabello mushroom caps in a non stick pan and drizzle a little olive oil over them. Cook for two minutes on each side and then place the pan in a preheated 180 deg C oven and cook off the mushrooms for five minutes. Remove and set aside.
2. Heat another pan with a little olive oil and once it’s heated place your thick slice of haloumi on one side. Allow it to cook for 2-3 mins until it forms a nice brown crust, turn it over and repeat again. Once it’s cooked remove from the pan and set aside.
3. Take one of the mushroom caps and place some chargrilled peppers on the base, then the haloumi, followed by some caramelised onions. Garnish with micro herbs and top with another mushroom cap. Serve with your favourite potatoes on the side.

Read more: http://souvlakiforthesoul.com/mushroom-haloumi-burger#ixzz10ImYM1rC
Under Creative Commons License: Attribution

recipe & images via souvlaki for the soul

Martha Stewart's Chocolate-Caramel Cream Pie

Serves 12

• All-purpose flour, for surface
• Chocolate Pate Sucree
• 1/2 cup sugar
• 1/4 cup cornstarch
• 3/4 teaspoon salt
• 2 1/2 cups whole milk
• 4 ounces bittersweet chocolate (preferably 61 percent to 70 percent cacao), finely chopped
• 4 large egg yolks
• 1 teaspoon pure vanilla extract
• Caramel Whipped Cream
• 1 thick block bittersweet chocolate, room temperature, for garnish

Directions

1. On a lightly floured work surface, roll pate sucree to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
2. Preheat oven to 350 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to look dry, 20 to 22 minutes. Carefully remove weights and parchment. Bake until crust is darker around edges and bottom looks dry, 10 to 12 minutes. Let cool completely on a wire rack. (Chocolate crust can be stored overnight.)
3. Whisk together sugar, cornstarch, and salt in a small bowl. Heat milk and chocolate in a medium saucepan over medium-high heat, stirring occasionally, until chocolate melts.
4. Whisk 1 cup hot milk mixture into sugar mixture until smooth. Whisk milk-sugar mixture into the remaining milk mixture in the saucepan. Cook over medium heat, stirring constantly, until bubbling and thick, 4 to 5 minutes total (about 2 minutes after it comes to a boil).
5. Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, until it just begins to bubble, 1 to 2 minutes.
6. Remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
7. Pour custard into chocolate crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
8. Spread caramel whipped cream over pie. Using a vegetable peeler, scrape chocolate block at a 45-degree angle to make a small mound of shavings, and sprinkle over whipped cream. Serve immediately, or refrigerate and serve within 2 hours.

Read more at Marthastewart.com: Chocolate-Caramel Cream Pie and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

Easy Chocolate Ganache

Chocolate Ganache Tart with Fresh Strawberries

1 Sweet Tart Dough (adapted from Fanny Farmer-recipe below)
8 oz good dark chocolate
8 oz Heavy Cream
2 baskets fresh strawberries, rinsed, stem end cut flat

Tart Pan with removable bottom

Once the tart shell is cooked and cooled, heat the cream in a heavy bottomed pot, just until it gets very hot; do not boil. Put the chocolate in a bowl and pour the hot cream over it. Whisk until all the chocolate is melted. Yield is approximately 2 cups.

Pour the chocolate into the baked tart shell and chill in the refrigerator for about 1/2 an hour until it is almost firm. Place the strawberries across the top of the tart. Cover with glaze if you want, especially if you are making a day in advance. I did not use glaze because I knew we’d be eating it within a few hours. The glaze keeps the fruit looking fresh and moist and keeps it from drying out in the refrigerator. An easy glaze can be made out of melted and strained apricot jam.

Sweet Tart Dough -baked shell
(adapted from the Fanny Farmer Baking Book -large enough for a 10″ tart pan with removeable bottom)

1.5 cups all purpose flour
2 Tbsp Sugar
12 Tbsp Butter (1 1/2 sticks, cut into 1″ pieces)

1 egg yolk

2 Tbsp cold water
1/4 tsp. salt (only use if you are using unsalted butter)

Preheat oven to 425 degrees.

Directions for making in food processor (this is how I did it).
Fit bowl with metal blade. Add flour, sugar and butter to bowl (add salt if butter is unsalted). Put on the lid and process in short bursts, about 10 times to break up the butter into the flour. Mix the egg yolk and water in a small bowl and with the processor on, pour the egg/water mix through the tube in the lid into the bowl. Keep mixing until the dough forms into a ball inside the bowl. Remove and form into a small cake.

If you don’t have a food processor and want to make it by hand, that works too. Just follow the same steps you would for pie dough; cut the butter into the flour and sugar, working it through by hand until it becomes like coarse meal or breadcrumbs. Mix in the egg/water mixture with a fork until it’s incorporated and the dough comes together in a soft ball.

At this point you can press the dough into the tart pan, or do what I did which is roll it out on a lightly floured surface. Once it was rolled out, I put it in the pan and pressed the dough into the edges, pulling off any excess.
Because the filling for this recipe is not cooked in the tart shell, the crust needs to be fully baked by itself. To keep the center of the crust from puffing up and cracking during baking, you’ll want to weigh it down.

Cut a piece of parchment paper or foil to fit the bottom of the tart pan. Tip; fold a square in 1/2 and then 1/2 again to make a smaller square. Cut from edge to edge in a semi-circle equal to 1/2 the diameter of your pan. Unfold and voila! You have a perfect circle to fit.

Pierce the bottom of the dough with a fork and put the paper on top.
Weigh down with pie weights or beans.
Bake for 8 minutes or until the edges of the crust begin to color. Remove from oven, and carefully remove the paper and beans. Put the tart back in the oven and bake until crisp and golden, about another 8 minutes. Remove and let cool. Fill.

via Former Chef

Greek Halibut

Baked Halibut Topped with Zucchini, Tomato, Dill, and Feta:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe Allrecipes.com

• 1 1/2 lbs of halibut, cut into three portions
• 1 tsp olive oil
• 1 large zucchini, diced
• 1/4 small sweet yellow onion, diced
• 1 clove of garlic, minced
• 3-4 roma tomatoes, diced
• 1-2 tbsp fresh dill, chopped
• 4 tbsp feta cheese
• Sea salt and freshly cracked lemon pepper

Preheat the oven to 450 degrees. Coat a glass baking dish with cooking spray.

Heat the olive oil in a large skillet over medium heat. Add the onion to the hot skillet and sauté for 2-3 minutes then add the zucchini, cook for an additional 2 minutes; add the minced garlic and sauté, stirring constantly for 45 seconds. Remove from heat and let cool.

Gently mix the tomato, 3 tablespoons of feta cheese, and fresh dill in a small bowl. Add the zucchini mixture and mix. Season with sea salt and freshly cracked lemon pepper, to taste.

Cut the halibut into three pieces then season with sea salt and freshly cracked lemon pepper on both sides. Place the halibut in the baking dish then spoon the tomato mixture over the top of each piece of fish. Sprinkle the last tablespoon of feta cheese equally over the fish.

Place in the oven and bake for 15-20 minutes or until the fish flakes easily with a fork. Serve immediately. Enjoy.


via for the love of cooking

Recipe: Mexican Corn Cake

Mexican Corn Cakes

1 and 1/2 cups masa harina or cornmeal
1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup feta cheese
2 cups free corn (2 large ears worth)
3/4 to 1 cup warm water
1/4 cup vegetable oil
1 ripe avocado, halved, sliced
Tender Shredded Pork (recipe to follow)
1/2 cup sour cream
2 ripe tomatoes, cut into thin wedges

Mix together masa harina, flour, baking powder and salt. Stir in cheese and corn. Keep stirring and add in the water, 1/4 cup at a time until the mixture begins to hold together.

Heat oil in large skillet (cast iron if you have it) until hot but not smoking. Form corn patties using 1/3 cup mixture. They should be about 1/2 inch thick. Repeat forming 8 patties total.

Fry in two batches, turning once, until golden brown, 4 or 5 minutes per side. Transfer to paper towels. Top with avocado, shredded pork, 1 tablespoon sour cream and tomato wedges. Garnish with cilantro if you'd like. I ended up topping this with green onion.



Tender Shredded Pork

1 pound pork tenderloin
4 cups chicken stock
2 small onions, finely chopped
1/2 jalepeno chile (I left this out)
1/2 bunch cilantro
1/4 teaspoon ground cumin
1 dried bay leaf
coarse salt and freshly ground pepper
2 tablespoons unsalted butter, melted
1 tablespoon extra virgin olive oil

Add pork, stock, half the onions, jalapeno, cilantro, cumin, bay leaf and 1/2 teaspoon salt in medium saucepan. Boil. Reduce to simmer. Cook, uncovered, stirring occasionally, until the pork reaches 138 degrees. This takes about 10 to 15 minutes. (Note, mine took longer and still was too pink when I removed it, so I chopped it all up and added it back to the simmering liquid for another two minutes. Perfection.)

Heat broiler. Remove pork from liquid and cut into 2 to 3 inch long pieces. Transfer to baking sheet. Shred and add in remaining onion and mix in butter and oil. Season with salt and pepper. Broil pork until golden brown, 5 to 7 minutes. Serve warm.


via vita nostra

Tomato Ingredients

Roasted Tomato Caprese Salad

Ingredients nocoupons

• 12 plum tomatoes, halved lengthwise, seeds (not cores) removed
• 1/4 cup good olive oil, plus more for drizzling
• 1 1/2 tablespoons balsamic vinegar
• 2 large garlic cloves, minced
• 2 teaspoons sugar
• Kosher salt and freshly ground black pepper
• 16 ounces fresh salted mozzarella
• 12 fresh basil leaves, julienned

Directions

Preheat the oven to 275 degrees F.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.

Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.

Green Beans with Goat Cheese, Tomatoes, and Almonds

Prep Time: 21 minutes
Other: 6 minutes
Yield: Makes 6 to 8 servings

Ingredients

• 1/2 cup sliced almonds
• 2 pounds haricots verts (tiny green beans), trimmed
• 3 tablespoons sherry vinegar*
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup olive oil
• 1 pint cherry tomatoes, halved
• 2 shallots, thinly sliced
• 2 garlic cloves, minced
• 1/2 (4-oz.) goat cheese log, crumbled

Preparation

1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant, stirring halfway through.

2. Cook green beans in boiling salted water to cover 6 to 8 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.

3. Whisk together vinegar and next 3 ingredients in a large bowl; add olive oil in a slow, steady stream, whisking constantly until blended and smooth. Add cherry tomatoes, shallots, garlic, and green beans; toss to coat.

4. Top green bean mixture with crumbled goat cheese and toasted almonds.

*White wine vinegar may be substituted.

Pasta with Tomatoes and Mozzarella

Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 Servings
Cost per Serving: $2.47

Ingredients

• 1 pound bow-tie pasta
• 1 pint cherry tomatoes, each cut in half
• 1/2 cup prepared pesto
• 8 ounces fresh mozzarella, cut into pieces
• 1/4 cup olive oil
• Salt and pepper
• 1/2 cup torn fresh basil
• 1/4 cup grated Parmesan

Preparation

Prepare pasta according to package directions, undercooking by 1 minute. Drain pasta and return to pot. Add tomatoes, pesto, mozzarella and olive oil. Season with salt and pepper.

Mix well, cover and set aside off heat until cheese has started to melt, about 2 minutes. Stir in basil and Parmesan. Serve immediately.

Recipe: french toast skewers

Ingredients

8 large eggs, lightly beaten
2/3 cup 1% buttermilk
Pinch of salt
1/4 teaspoon vanilla extract
1 loaf (one-pound) unsliced dense white bread (such as pullman), crusts removed and cut into 1-inch cubes
4 tablespoons unsalted butter
1/2 pint fresh blueberries
1/2 pint fresh raspberries
2 bananas, sliced
1 teaspoon confectioner's sugar
Blueberry sauce, for serving

Directions

1. Preheat oven to 250 degrees. Place a rimmed baking sheet in the oven to warm. In a medium bowl, whisk together eggs, buttermilk, salt, and vanilla. Stir in bread.
2. In a large saute pan set over medium heat, melt 2 tablespoons butter. Place half of the bread mixture in pan; cook, turning occasionally with tongs, until browned on all sides. To keep warm, transfer to the oven. Cook remaining bread in the remaining 2 tablespoons butter as before.
3. Thread bread cubes onto skewers alternating with blueberries, raspberries, and banana slices. Dust skewers lightly with confectioner's sugar. Serve drizzled with blueberry syrup.

recipe via fabsugar

Recipe: Easy Homemade Marshmallows

Marshmallows From Alton Brown

Ingredients

3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray

Directions

1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
2. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
3. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.
4. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
5. Combine the confectioners' sugar and cornstarch in a small bowl.
6. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
7. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
8. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Makes about 9 dozen.

recipe & image via yumsugar

Recipe: Bacon Caramels

Sprinkle the bacon with cayenne before frying to a nearly blackened crisp. Once the caramel had reached its perfect molten temperature, stir in a handful of the bacon then reserved the rest to get sprinkled on top. Dip in dark chocolate.

Bacon Caramel

1/2 cup sugar

1/2 cup dark brown sugar

1 cup corn syrup

1/2 cup butter

1 cup heavy cream, divided

1/4 cup maple syrup

Bacon fried to a crisp. The amount is up to you. I used 8-12 strips of thick-cut bacon. I REALLY love bacon.

Reserve 1/2 cup of the heavy cream. Combine all the other ingredients in a medium sauce pan. Stir to combine. Set on medium high heat. Stir occasionally and cook until 240*. The candy is now at firm-ball stage. Remove from the stove and carefully stir in the remaining 1/2 cup cream. Place back on the heat and continue to cook to 245*. Immediately remove from heat and stir in a portion of the crispy bacon. Pour the caramel into a buttered dish (the size depends on how thick you want your caramels. 8×8 = thick caramels 9×13 = thin caramels. You can also use a cookie sheet). Scatter the remaining bacon on top. Let set for at least 3 hours before cutting.

recipe and images via Not Without Salt

Recipe: Watermellon, Tomato, Goat Cheese Salad

TOMATO, WATERMELON, AND GOAT CHEESE SALAD

Servings: 4-6 people

1/2 small watermelon, rind removed and cut into chunks

3 medium tomatoes (heirloom or a variety of colors makes it more appealing)

2 large basil leaves, thinly sliced (chiffonade)

1/3 cup goat cheese

2 tablespoons olive oil

kosher salt, to taste

Place watermelon, tomato and basil in a large bowl. Drizzle with olive oil. Add goat cheese and mix lightly. Season with salt.

Note: This dish can get soggy quickly so best to combine ingredients not long before serving.

recipe & image via Room for Dessert

Banana Bites!

recipe and photo via Framed


Banana Bites!, adapted from Bon Appetit

• 2 cups chocolate chips
• 2 tablespoons vegetable oil
• Assorted toppings for coating bananas (such as crushed oreos, toffee bits, chopped Butterfinger candy bars, chopped salted peanuts, or toasted shredded coconut)
• 3 bananas, peeled, cut into 1/2-inch-thick slices

1. Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 15 minutes to cool.
2. Place each topping in separate shallow dish. Line baking sheet with foil. Arrange banana slices on foil. Using fingers, dip 1 banana slice in chocolate, coating completely. Shake off excess chocolate. Drop dipped banana in 1 topping. Using clean hand, sprinkle more topping over banana to coat; transfer to foil-lined sheet. Repeat with remaining bananas, chocolate, and toppings. Freeze until firm, about 3 hours, then serve.

Cheesecake Pops

via bakerella