Simply So Good

Potato Rosemary Pizza

2012-02-23T18:07:00.002-07:00

Here is another pizza for you to try. This is one of my favorites. I just don't love a pizza laden with meat and oozing with cheese and sauce. I like my pizza pretty minimal on the toppings. The sauce is a combination of shallots, garlic, lemon juice, and butter. It will know your socks off! The sauce recipe comes from CPK. I followed their recipe loosely.

First, you must make the pizza dough. Use the recipe for Crusty Bread Dough. Just make the dough. You will need to let it sit for 12-18 hours on the counter top NOT the refrigerator. Follow the simple instructions for the dough only. Got it? This should only take about 5 minutes of your time.

Put the pizza stone in the oven and heat to 500 degrees for one hour.

This is most important!!

To make the Potato Rosemary Pizza you will need:

2 medium size red potatoes (or whatever potatoes you have on hand)

Olive oil

fresh rosemary

fresh thyme

salt and pepper

For the sauce you will need:

5 tablespoons unsalted butter

1/4 cup minced shallot

2 tablespoons minced garlic

1 teaspoons fresh thyme leaves

1/3 cup Chardonnay (I have used white wine)

1/4 teaspoon salt

pinch ground white pepper

1 tablespoon freshly squeezed lemon juice

1 teaspoon chicken base or bouillon (no MSG)

2 cups grated Mozzarella cheese

First: Let's cook the potatoes and get that out of the way.

Line a baking sheet with foil. I like the non-stick kind (fabulous). Drizzle with about 1 tablespoon olive oil.

Sprinkle with kosher salt

And fresh ground pepper.

Slice the potatoes pretty thin. Oh, maybe about 1/8-inch.

Spread the potato slices on the prepared baking sheet. I like to rub the slice around on the oil, salt and pepper.

Then flip them over.

Place the potatoes in a preheated 350 degree oven for about 20 minutes.

The potatoes are done when they are soft and slightly browning.

Set them aside until you are ready to assemble the pizza.

Second: the sauce

You will need 1 medium size shallot.

Slice

Then dice.

Put garlic through a garlic press, if you have one. If not, just chop quite fine.

Strip the thyme from the stem and roughly chop.

In a small sauce pan over medium heat, melt one tablespoon of the butter.

That's just one of the 5 tablespoons NOT all of the butter just ONE tablespoon.

Add the chopped shallots.

Saute for about a minute.

Add the garlic.

and the fresh thyme. If you don't have fresh thyme you may substitute with 1/2 teaspoon of dried thyme.

Saute until the shallots and garlic begin to brown.

Add the chardonnay. Don't freak out, I'm using nonalcoholic chardonnay. Yes. They make that.

Squeeze in 1 tablespoon fresh lemon juice.

Don't use that bottled stuff. I haven't found a culinary use for that stuff yet. Let it remain in the bottle, in the grocery store. Purchase a fresh lemon. You will be so happy that you did.

Add a 1/4 teaspoon salt

Just a pinch of white pepper. If you don't have white pepper, just go ahead and use fresh ground pepper. I haven't found a use for that canned pepper either. That should remain on the shelf next to the bottle lemon juice IN the grocery store. Not in your cart!

I do not have or own chicken base or bouillon. I use this reduced chicken stock and I must admit it is pure heaven. LOVE, LOVE, Love it. You can purchase it through Amazon - Glace de Poulet Gold. It's pricey, but this is the cheapest I have found it by about $10.

I keep it in the refrigerator once it has been opened. It's like a think gel. I just slice it off and add it to soups and sauces. It has a very rich flavor.

Reduce the sauce to about 1/2 cup.

Turn off the heat and add the remaining butter 1 tablespoon at a time. Whisking after each tablespoon.

They butter will melt and thicken the sauce.

Heaven.

Set aside until ready to assemble pizza.

Time for the dough. Remember that dough you made last night AND remember that it only took you about 5 minutes? Time to make the pizza crust.

This dough is very sticky so heavily flour a surface and work with the dough every so GENTLY.

Cut the dough in half .

Flour you hands and the dough so that it does not stick.

Cover the remaining dough with the plastic wrap that you used to cover the bowl with.

Ever to gently press and pull the dough into what ever shape you want your pizza to be in.

I'm going to attempt a circle.

Good enough.

Cover that pizza stone with cornmeal.

Gently slide the dough onto the pizza peel being very careful not to tear the dough.

Drizzle the edges of the pizza with a little olive oil.

Brush the edges with the oil. This part really isn't absolutely necessary. I just like the sheen and crunch it gives the crust.

Spread 1/2 of the sauce on the pizza.

Sprinkle with 1/2 of the mozzarella. I only use about 1/2 cup, but you can use more.

Arrange the potato slices on top of the cheese and top with fresh thyme and rosemary .

Gently slide the pizza off the peel and onto the hot stone that has been heating in a 500 degree oven for one hour. (That's just a reminder)

Bake the pizza for about 10-12 minutes or until the cheese is bubbling and the crust is turning golden brown.

Take a peek into the oven.

Perfect.

You will find that this crust is chewy and crunchy all at the same time. The lemon, garlic flavor of the sauce is just a dance in my mouth. I seriously love this pizza.

Like I said in my last Thai Chicken Pizza post, homemade pizza can be a lot of work. So worth the effort.
Especially when you use fresh homemade ingredients. Nothing can compare. Ok...I take that back. Pizzeria 712 in Orem, Utah is quite amazing. They use local organic ingredients. Their pizza's are simple yet amazing!

Rosemary Potato Pizza

1 recipe no-knead crusty bread dough

2 medium size red potatoes (or whatever potatoes you have on hand)

Olive oil

fresh rosemary

fresh thyme

salt and pepper

For the sauce you will need:

5 tablespoons unsalted butter

1/4 cup minced shallot

2 tablespoons minced garlic

1 teaspoons fresh thyme leaves

1/3 cup Chardonnay (I have used white wine)

1/4 teaspoon salt

pinch ground white pepper

1 tablespoon freshly squeezed lemon juice

1 teaspoon chicken base or bouillon (no MSG)

2 cups grated Mozzarella cheese

Preheat oven to 350 degrees. Line a baking sheet with foil. I like the non-stick kind (fabulous). Drizzle with about 1 tablespoon olive oil. Sprinkle with kosher salt and fresh ground pepper. Slice the potatoes about 1/8-inch thick and arrange on the baking sheet. Place in oven and bake for 20 minutes or until potatoes are just beginning to brown. Remove from oven and set aside until ready to use.

To make the sauce:

Melt 1 tablespoon butter in a small sauce pan over medium heat. Add shallot, garlic and thyme. Cook stirring until mixture is light brown. Add salt, white pepper, chardonnay, lemon juice and chicken base. Cook until the mixture is reduced to 1/2 cup. Turn off the heat and whisk in butter 1 tablespoon at a time. Whisking well after each addition.

To assemble the pizza:

If you are using a pizza stone, heat in a 500 degree oven for one hour.

Divide dough in half. Carefully form into a circle and place on a pizza peel that has been dusted with cornmeal. Spread half of the sauce over the pizza. Layer with mozzarella cheese, potato slices and fresh rosemary and thyme.

Carefully slide the pizza onto a heated pizza stone and bake for 10-12 minutes or until bubbling and golden brown.

Alternately: A baking sheet may be used in place of a pizza stone. Well oil the baking sheet before placing pizza on it. No need to preheat the baking sheet. Bake in a 500 degree oven.

Makes 2 pizzas (10 - 12 inch)

You will have to try the Thai Chicken Pizza and the Potato Rosemary Pizza. Then you can let me know which dough you like the best.

Thai Chicken Pizza

2012-02-22T14:51:00.001-07:00

My number two son is known for his fabulous pizza's and especially for his pizza crust. I'm still working on perfecting his crust. I came pretty close this time. I think.

We have such a great time gathering together as a family and having a pizza night. Ryan makes his pizza dough and we put together several bowls of toppings. I'm not going to lie when I say that it is a TON of work. You will see how time consuming just this one recipe can be. So when the husband that sometimes reads this blog (whoops found that one out not too long ago. I was so busted) says why don't you do something easy like pizza's, he has NO idea just how long it takes me. Then I totally trash my kitchen in the process. It is a great family activity/dinner and sometimes worth it.

This Thai Chicken Pizza recipe came from the CPK Recipe book. We have tweaked it here and there, but it's pretty close to what is in the book.

Let's start with the pizza dough. I like to make this a day in advance. I like to refrigerate the dough because I think it helps create the chewy crust that everyone loves.

You will need: 2 cups warm water

2 tablespoons instant yeast

2 tablespoons sugar

2 tablespoons honey

2 tablespoons olive oil

1 tablespoon kosher salt and

5 1/2 - 6 cups all purpose flour

In a large mixing bowl, add the warm water.

Sprinkle on the yeast.

Whisk in the yeast then let it sit for just a couple of minutes to dissolve a bit.

Add the sugar.

Oil.

And honey. Note: Sometimes Ryan will add a bit of vanilla and more honey because he likes a sweet dough and I really like it with this particular pizza.

Add 2 cups flour.

Beat until smooth.

Add the salt. I like to add the salt after I have added some of the flour because the salt can kill yeast and we really need that yeast to live!

Add the remaining flour one cup at a time mixing well after each addition.

Keep adding flour until the dough just won't suck up any more. The dough is quite stiff and I have found that this helps with THIS particular crust to roll out easier.

Pour in 1-2 tablespoons of oil into a very large bowl.

Add the dough and roll it around in the oil so that the entire ball of dough is covered with oil.

Cover with plastic wrap and refrigerate over night. OR you can just cover and let rise for about 1-2 hours.

If you have refrigerated your dough remember that you MUST bring the dough to room temperature and let it continue to rise. This means the dough must be removed about 5-6 hours before you are ready to use.

After the dough has risen and is room temperature, flour a baking sheet.

Divide the dough in half.

STOP: This is where I blew it! I thought that this recipe only made two pizzas. I wasn't totally wrong. It will make two HUGE pizzas about 14-inch round. So I should have divided the dough into three sections or even four would have been nice for individual size pizzas. There you have it. It's your choice depending on what size you want to your pizza's to be.

Place how ever many balls of dough you want on the flour baking sheet.

Cover with a towel and let them rest until you are ready to roll them out. At least 30 minutes.

If you are using a pizza stone, you will need to put it in the oven and heat the stone at 500 degrees for one hour. Got that? One hour.

You can also just use a baking sheet or pizza pan. In that case you do not need to preheat the pan. Just oil it very well so the crust does not stick.

This is the recipe for the sauce. You basically empty all of your cupboards with any Asian ingredients you make have. You will need:

1/2 cup peanut butter

1/2 cup hoisin sauce

1 tablespoon honey

2 teaspoons Rice Vinegar or Red Wine Vinegar

2 teaspoons minced ginger

2 tablespoons roasted sesame oil

2 teaspoons soy sauce

1 teaspoon Vietnamese chili sauce (or dried chili flakes)

1 tablespoon oyster sauce

2 tablespoons water

In a medium size sauce pan add the peanut butter.

Hoisin sauce.

Honey

Vinegar

Sesame oil

Soy sauce

Chili sauce or dried pepper flakes

Oyster sauce

Water

Fresh minced ginger

Place over medium heat and whisk. It will become easier to whisk once the ingredients begin to warm.

Just heat until the ingredients are well blended. Remove from heat and transfer to a bowl.

The sauce can be made in advance and covered and refrigerated.

This is what you will need to assemble the pizza:

8 oz boneless, skinless chicken, chopped

Spicy peanut sauce (recipe above)

2 cups mozzarella cheese, shredded

1/4 cup shredded carrot

1/4 cup white bean sprouts (not shown because I forgot to buy some)

4 scallions, slice on a diagonal

2 tablespoons chopped roasted peanuts

2 tablespoons chopped cilantro

**This will be enough to make two pizzas

Just lightly saute the chicken in one tablespoon oil.

Do not cook all the way through because it will continue to cook on the pizza.

Add a heaping spoonful of the spicy peanut sauce.

Stir to coat chicken. Remove from heat and refrigerate until ready to use.

Let's assemble this dang thing.

If you are using a pizza stone, you will need a pizza peel. Sprinkle the peel with corn meal, semolina or something like Cream of Wheat. This is to help the pizza just slide right off onto the pizza stone. Flour just doesn't work so well.

Don't over work the dough. Gently lift the dough from the baking sheet and place on a floured surface. Roll the dough into a large circle using a rolling pin or gently form with your hands.

As you can see I made a GIANT circle. Notice how nicely round it is. Are you proud of me Ry?

Slice the pizza dough onto the pizza peel. Do this before adding the toppings. Trust me and just do it.

I like to brush the dough with a little olive oil.

Spread half of the spicy peanut sauce over the dough.

Sprinkle with mozzarella cheese.

Top with half of the chicken.

Sprinkle with half of the carrots.

Half of the scallions.

and half of the chopped peanuts and bean sprouts that I forgot to purchase.

Carefully slide the pizza onto the preheated stone. Be careful it's hot!

Bake for 10-15 minutes. Depending on how large and thick the dough is.

Meanwhile, I'm going to chop the cilantro. I like to drizzle the pizza with sweet Red Chili sauce.

When the crust is turning a nice brown color and when the toppings are bubbling, remove from the oven with the pizza peel.

I like to drizzle about 2 tablespoons of the Sweet Red Chili Sauce on the hot pizza.

Cut the pizza before adding the cilantro...BECAUSE if you don't cut the pizza first all the cilantro will stick to the pizza wheel and that's a pain.

There you have it. Thai Chicken Pizza.

Thai Chicken Pizza

Pizza Dough:

2 cups warm water

2 tablespoons instant yeast

2 tablespoons sugar

2 tablespoons honey

2 tablespoons olive oil

1 tablespoon kosher salt

Spicy Peanut Sauce:

1/2 cup peanut butter

1/2 cup hoisin sauce

1 tablespoon honey

2 teaspoons rice vinegar or red wine vinegar

2 teaspoons minced ginger

2 tablespoons roasted sesame oil

2 teaspoons soy sauce

teaspoon Vietnamese chili sauce (or dried chili flakes)

1 tablespoon oyster sauce

2 tablespoons water

Pizza Toppings:

1 tablespoon olive oil

8 ounces boneless/skinless chicken breasts, chopped

2 cups shredded mozzarella cheese

4 scallions, slivered diagonally

1/4 cup white bean sprouts

1/4 cup shredded carrot

2 tablespoons roasted peanuts, chopped

2 tablespoon Sweet Red Chili Sauce

2 tablespoons fresh cilantro, chopped

Additional ingredients:

Olive oil

Corn meal or semolina to dusting pizza peel

Sweet Red Chili sauce

For the Pizza dough:

Pour 2 cups warm water into a large mixing bowl. Add yeast and stir in. Allow to sit for a minute to dissolve. Add sugar, honey, and oil. Add 2 cups of flour and beat until smooth. Add salt. Add remaining flour 1 cup at a time. Beating well after each addition. Mix until a firm dough is formed. Place in a large oiled bowl. Cover with plastic wrap and refrigerate overnight OR cover and let rise for 1-2 hours.

For the Spicy Peanut Sauce:

Combine sauce ingredients in a saucepan over medium heat. Whisking until the ingredients are well blended and cook slightly. Remove from heat. Cover and refrigerate until ready to use.

To assemble the pizzas:

Preheat oven and pizza stone to 500 degrees. Divide the dough into 2-4 balls of dough. Place on a floured baking sheet, cover and let sit for 30 minutes.

Roll out pizza dough to form a circle. Slice the pizza onto a pizza peel that has been dusted with cornmeal. Brush the top of the dough with about 1 tablespoon of olive oil. Spread with half of the spicy peanut sauce. Layer with half of the topping ingredients, if planning on making two pizzas. Adjust to amount of toppings by how many pizzas you plan to make and their size.

Carefully slide the pizza off the peel and onto the heated pizza stone. Bake for 10-15 minutes or until crust is golden and cheese is beginning to bubble.

Remove from oven and drizzle with Red Chili Sauce. Cut pizza then sprinkle with chopped cilantro. Makes 2-4 pizzas.

Number two son is a great cook. Pizzas are just one of his specialties. He's single...26...just so you know.

Tiramisu Cake

2012-02-08T14:58:00.000-07:00

Several years ago I entered a cake flour contest at the Utah State Fair. I won a blue ribbon, silver platter, boxes of cake flour and $100. How about that?

I wanted to create a cake using my Grandmothers sponge cake recipe. I thought that a Tiramisu cake would be fabulous. Problem: I live it Utah. Coffee, Kahlua and Irish Cream could be an issue. I need to create a Tiramisu that is not against The Plan.

Nailed it!

I think I would call this a "special occasion" dessert.

Let's start with making my Grandma's sponge cake.

You will need the following:

4 eggs, separated

2 tablespoons cold water

1 1/4 cups sugar

1/2 cup boiling water

1 1/2 cups cake flour, sifted

1/2 teaspoon cream of tartar

1 teaspoon vanilla

1/4 teaspoon almond extract

Prep the pans first. I'm using 8-inch rounds, but you can certainly use 9-inch. The cake won't be as high if you use the 9-inch. You can spray the pans with a nonstick spray or lightly grease and lightly flour the pans.

Place a parchment sheet round int he bottom of the pan then lightly give it a spray with the nonstick spray.

Set aside.

Sift the cake flour. The flour really seems to settle in the box. I light to sift it before measuring.

Lightly spoon the flour back into the measuring cup.

Level off the measuring cup.

Look at the extra flour I have. If I had not sifted, I would have put too much flour into the cake. That would have created a "brick".

Put the egg yolks into a large mixing bowl.

Add two tablespoons cold water.

Slowly add sugar into the egg yolks while beating.

Beat until the egg yolks are a pale yellow.

With the mixer running, slowly add the boiling water.

Add the salt the to sifted flour.

Sift the flour into the egg mixture.

Gently fold in the flour. Be very careful not to deflate the egg mixture. Don't be rough with the batter.

Can you see the air bubbles in the batter? That's good a good thing.

Put the egg whites in a medium size mixing bowl. Add the cream of tartar.

Beat.

Your altitude will determine how long your beat the egg whites.

I live in the foothills of Salt Lake City, which is close to 5,000 feet above sea level. I only beat my egg whites until soft peaks form. If you live lower than 3,000 feet, beat the egg whites until stiff peaks form.

This is baking and it DOES make a difference.

Gently, very gently, fold in half of the egg whites into the egg yolk flour mixture.

Add the vanilla.

And almond extract.

and the remaining egg whites.

Gently fold into the egg yolk mixture. Using over and under motions with a rubber spatula.

Divide batter evenly between the two prepared pans.

Bake in an oven that has been preheated to 325 degrees.

Bake for 30 minutes or until the edges of the cake pull away from the pan.

Turn the cake out onto a wire cooling rack. Remove the parchment.

Repeat with the second cake layer.

After the cakes have completely cooled, you can wrap and freeze for up to a week.

For the Tiramisu filling you will need:

2 cups heavy cream

3 egg yolks

1/4 cup sugar

1 teaspoon vanilla

1 lb mascarpone cheese

1/2 cupTorani Tiramisu flavoring

3/4 cup grated semi-sweet chocolate

Lady fingers

fresh berries (optional)

In a large bowl, add cold heavy whipping cream.

Beat until thick.

Set aside.

In medium size bowl, beat egg yolks.

While beating, slowly add the sugar.

When egg mixture is pale yellow and thick add the vanilla and continue beating.

Add mascarpone. I like to bring the cheese to room temperature.

If you are wondering if you can substitute mascarpone with cream cheese, NO!

Gently fold in the mascarpone. Do not beat too much.

For some reason when you whip the mascarpone, it turns grainy. So just fold it in with a spatula.

Add the mascarpone mixture to the whipped cream.

Gently fold in.

Set aside, if you are ready to assemble the cake. If you are not quite ready, please refrigerate until ready to use.

Slice the cake layers in half.

You will have four thin layers.

Grate the semi-sweet chocolate. This can be done in advance.

Pour 1/2 cup Tiramisu syrup. I use this as a soaking solution.

Brush 2 tablespoons of Tiramisu syrup over each cake layer.

Then spread a 1/2-inch layer of whipped cream mixture.

Sprinkle with about 1/4 cup grated chocolate.

Repeat.

Fourth and final layer.

Ice the side of the cake.

I am using hard lady fingers. You can use soft lady fingers, if you'd prefer. I like the length of the hard lady fingers. They work well with the height of the cake.

Press the lady fingers against the side of the cake. Place them all the way around the cake. Press firmly to make sure the lady fingers adhere to the cake.

I like to hold the lady fingers on with a strip of ribbon.

You can tie a big bow or just a knot.

Fill a pastry bag with cream mixture.

Pipe a thick border of the whipped cream mixture.

Fill center with berries. You could also use large chocolate curls.

I'm just using a vegetable peeler to grate some chocolate on the top of my cake.

Small chocolate curls.

Yes. I agree that was a lot of work.

Definitely a special occasion cake.

Tiramisu Cake

Sponge Cake:

4 eggs, separated

2 tablespoons cold water

1 1/4 cups sugar

1/2 cup boiling water

1 1/2 cups cake flour

1/2 teaspoons cream of tartar

1/2 teaspoons salt

1 teaspoon vanilla

1/4 teaspoons almond extract

Soaking Solution:

1/2 cup Tiramisu flavored Torani Syrup

Tiramisu filling:

2 cups heavy cream

3 egg yolks

1/4 cup sugar

1 teaspoons vanilla

1 lb. mascarpone cheese

3/4 cup grated semi-sweet chocolate

ladyfingers

fresh berries, if desired

For the Sponge Cake:

Preheat oven to 325 degrees. Sift the cake flour then lightly scoop into a measuring cup to measure 1 1/2 cups. Set aside. Lightly grease and flour a 8-inch cake pan (or spray with non-stick cooking spray). Set aside. In a large mixing bowl, on low speed beat egg yolks and cold water until light yellow in color. Slowly add sugar and continue beating until thick ribbons form. While the mixer is still running, slowly add boiling water. Sift the flour once again over the egg yolk mixture and gently fold in. Set aside. In a medium size mixing bowl beat the egg whites and cream of tartar until soft peaks form for high altitude. If you live at a lower altitude under 2,500 feet, beat until stiff peaks form. Fold half of the egg white mixture into the flour and egg yolk mixture. Gently folding in the egg whites with an under and over motion. Fold in remaining egg whites and the vanilla and almond extracts. Once again gently folding in with an under and over motion. Do not beat or whisk in the egg whites. You want to keep the batter light and the air bubbles intact. Pour into prepared pans and place in preheated oven for 30 minutes or until the cake begins to pull away from the sides of the pan. Remove from oven. Turn cakes out onto a cooling rack and cook completely.

To make the Tiramisu filling:

In a large mixing bowl, beat the cream until soft peaks form. Set aside. In another large mixing bowl beat egg yolks, sugar and vanilla until light in color. Fold in mascarpone cheese. Do not over mix. Using a rubber spatula, fold in the whipped cream into the mascarpone mixture.

To assemble the cake:

Slice each cake layer in half. You will have four cake layers. Brush each layer with 2 tablespoons of the Torani Tiramisu flavor. Spread with 1/4-inch thick layer of the mascarpone cream and sprinkle with 1/4 cup of the grated chocolate. Repeat on all layers. Ice sides and top of cake with remaining mascarpone mixture. Garnish with lady finders around sides of cake and top with berries. Refrigerate at least 4 hours or overnight to allow the flavors to marry.

Pasta e Fagioli Soup

2012-02-02T18:05:00.001-07:00

I really can't complain about winter this year. Mother nature has been kind. I keep thinking that She is apologizing in some way for last year.

Last years winter in Utah was relentless! I think we had snow from October through June. We ran through blizzards and rain storms. We ran on sheets of ice and through thick slush. I cannot count how many cars completely drenched us as they passed by. I'm pretty sure they went out of their way to hit puddles of water and slush when they saw 4 brilliant, young blonde's running through such treacherous conditions. The winter of 2011 was not a great season to be training for spring marathons.

We survived. Right girls?

I can't complain when I look out my back window and see a gray day like today. We haven't seen too many snow days this winter. Living in a desert we are grateful for every drop of water we get.

Cold winter days call for soup.

This soup is probably one of just few recipes that I make where I use canned goods. I can't remember the last time I opened a can of Campbell's for anything. This recipe is a quick "dump" soup that is warming and hearty. I'm thinking this would be a hearty enough soup to hold up to the Superbowl.

Confession. I never watch the Superbowl. I am a failure and sitting down and putting my feet up for a football game. There is just too much I'd rather be doing. Like eating!

Take a look at all the canned and packaged foods I'm going to use.

You will need: 1 lb of ground beef (super lean)

1 onion

3 celery stalks

1 cup shredded carrots

1 can kidney beans, rinsed and drained

1 can white beans, rinsed and drained

2 15-oz cans diced tomatoes

1 15-oz can tomato sauce

1 12-oz can V-8 juice

2-4 cups beef broth

1 1/2 tsp. salt

1/2 teaspoon pepper

1 tablespoon Italian blend seasoning

1/2 teaspoon red pepper flakes

1 1/2 cups uncooked pasta, such as ditalini or elbow macaroni

In a large pot, brown the ground beef. If you are using extra-lean you will not need to drain the fat off. If you are using a high fat ground beef, you will want to drain off any fat.

Slice the onion in half.

Make several slices in the onion.

Slice through the middle. Then cut into a small dice.

Add the onions to the ground beef.

Chop celery.

I like to include the celery leaves as well.

Add the the beef and onions.

You can shred your own carrots. I like the matchstick size. I can grab a handful and throw them into smoothies and no one ever knows.

Add one cup shredded or diced carrots.

Stir together and cook until the onions are soft and tender.

You will need a can opener.

Drain and rinse the beans. I don't like using the liquid that the beans are canned in. I think the liquid is too thick and slimy.

Add the beans to the pot.

Next...

Add the diced tomatoes.

The second can of diced tomatoes.

The can of tomato sauce.

Pour in the V-8 juice.

Add the minced garlic.

Note: I add my garlic at the end because I like a strong garlic flavor. You can saute the garlic with the onions, celery and carrots if you prefer a more subtle flavor.

Add the red pepper flakes. Yeeessss, this will add some heat. This can be omitted, but I wouldn't.

Add the Italian seasoning blend. This is basically dried oregano, thyme, parsley, fennel and basil.

Salt and pepper.

Can you see why I call this a "dump" soup?

Stir.

If you like a thick fagioli you can leave the soup like it is.

I like a lot of broth so I'm adding about 3 cups of beef broth.

Cover and let simmer for about 45 minutes to 1 hour. Stir occasionally.

Meanwhile, boil a pot of water and add salt.

Add about 1 1/2 cups of ditalini pasta. Elbow macaroni works just as well.

Cook until al dente. Meaning not cooked all the way through. Leave a bit of a bite to the pasta.

Drain the cooked pasta and rinse in cold water.

Drizzle with just a tiny bit of oil and give it a toss.

Set aside until ready to use.

Hint: I don't put the pasta into the soup. BECAUSE the pasta ends up sucking up all the liquid and then the soup becomes a blob...in my opinion. You just might like a thick blob.

I add a bit of pasta into the bowl and then ladle the hot soup over top of the pasta.

Top with fresh basil and ribbons of Parmegiano Reggiano.

Serve.

Hearty and warming on your coldest winter's day.

Pasta e Fagioli Soup

1 lb ground beef, extra lean

1 onion, diced

1 cup carrots, shredded or diced

1 cup celery, diced

1 15-oz can kidney beans, rinsed and drained

1 15-oz can white beans, rinsed and drained

2 14-5 oz cans diced tomatoes

1 15-oz can tomato sauce

1 12-oz can V-8 juice
2-4 cups beef broth

3 cloves garlic, minced

1/2 teaspoon red pepper flakes

1 tablespoon Italian seasoning blend

1 1/2 teaspoons salt

1/2 teaspoon fresh ground pepper

1 1/2 cups uncooked pasta ditalini or elbow macaroni

fresh basil

Parmegiano Reggiano

Add the onions, celery and carrots. Cook until the onions are soft. Add the beans, tomatoes, tomato sauce, V-8 juice, garlic, red pepper flakes, Italian seasonings, salt and pepper. Cover and simmer for 45 minutes to one hour.

Meanwhile, bring a pot of water to a boil. Add about 1 tablespoon salt and the pasta. Cook until al dente. Drain pasta and rinse in cold water. Set aside until ready to serve.

When ready to serve, add a small amount of pasta in each bowl. Ladle hot soup over. Garnish with fresh basil and Parmegiano Reggiano, if desired.

Serves 8

Perfect for a Superbowl party. Batter up...oh wait, that's baseball.

Deeply Chocolate Gelato

2012-01-27T22:13:00.001-07:00

I am a lover of dark chocolate. Very bitter, deeply dark chocolate. When I came across this recipe of Ina Garten's Deeply Chocolate Gelato, I just knew it would be divine.

Ina recommends using Pernigotti cocoa. Pernigotti is an Italian cocoa. It imparts a rich and amazing chocolate flavor. I found the cocoa on Amazon. It's not cheap, however. It costs about $20 a kilo, which is about 2.2 lbs. I assured my husband that it was cheaper than cocaine and legal. I ordered 3 kilo's. My package arrived in about 5 day. I was giddy with joy. I made some amazing chocolate almond Biscotti with my Pernigotti. My next test was Ina's gelato.

Wow!

I can't think of anything else to say.

Gelato differs from ice cream. Gelato generally used whole milk rather than cream.

You will need 2 1/4 cups whole milk, 1/3 cup heavy cream, 3/4 cup sugar (devided), 1 cup unsweetened cocoa, 2 ounces bittersweet chocolate, 4 egg yolks, 2 teaspoons vanilla, pinch of kosher salt and about 8 chocolates. Ina recommends using Baci (Italian hazelnut candy), but I just had some Ferrero Rocher and decided that would work just fine.

You don't have to use the Pernigotti cocoa. You can use what you have. I don't love Hershey's, but you just might love Hershey's. The flavor of the gelato is all about the chocolate that you use. I'm just sayin'....

I almost forgot! Ina's recipe calls for 2 tablespoons of Kahlua. The addition of Kahlua will push the flavor right over the top. BUT...I'm not an alcohol user and I live in Utah where alcohol isn't sold in grocery stores. One has to go to a state run liquor store to purchase such items. I'm leaving it at that.

In a medium size sauce pan, add the whole milk.

Add the heavy cream.

Add only 1/2 cup of the sugar. We will use the remaining 1/4 cup later.

Stir over medium heat until the milk begins to steam and the sugar has dissolved.

Now add the cocoa...OR your fabulous Pernigotti cocoa (I'm giggling and tapping my feet because I love my new cocoa).

Oh baby! Look at the lovely chocolate.

I guess the cocoa wasn't enough for Ina. SO she adds 2 ounces of bittersweet chocolate.

Go on, Ina, just push it right over the top!

Seriously! Just look at the deep dark chocolate satin that I'm going to freeze and EAT!

Focus!

In the bowl of a mixer, add the egg yolks. Imparting more richness.

Beat the egg yolks.

With the mixer running, slowly add the 1/4 cup reserved sugar.

Beat until the egg yolks are light yellow and thick.

Take the chocolate heaven off of the heat and SLOWLY add it to the egg mixture.

The chocolate heaven is HOT. If you add it all at once, it will cook your egg yolks and you will ruin 1 cup of that precious cocoa.

Continue to mix until thoroughly blended.

Pour the mixture back into the pan.

Clip on a candy thermometer.

Cook over low heat, stirring constantly. Until the thermometer reaches 180 degrees.

This will cook the egg yolks, so there is no need to worry about uncooked eggs in your gelato.

Once the temperature reaches 180 degrees, remove from the heat.

Do NOT allow the mixture to boil.

We want to make sure that there are no hidden lumps.

Pour the liquid through a wire mesh strainer into a large bowl.

Beautiful.

Add vanilla. I'm sure you are using pure vanilla extract.

Add a large pinch of kosher salt. Salt is a great friend to chocolate. It just bumps of the flavor. I just happen to have some kosher salt that has Tahitian vanilla bean mixed in. In case you are wondering what the black specks are in my kosher salt.

Press a piece of plastic wrap right to the top of the gelato mixture. This will keep a skin from forming on the top of the mixture.

Refrigerate until cold. I like to chill any ice cream custard for a good 24 hours. I think it helps create greater volume in the ice cream.

After 24 hours of refrigeration, remove the plastic wrap.

DO NOT just throw it away. I'm going to be extremely disappointed if you don't lick that plastic wrap.

I DID! I cannot waste one speck of that cocoa.

The custard is very thick.

You can use whatever ice cream maker you have. Since this only makes one quart of gelato, I'm just using my tabletop ice cream maker.

REMEMBER: You MUST freeze the ice cream container for at LEAST 24 hours. Trust me on this one.

I went to my freezer to find that I had forgotten to freeze the bowl. Weird. I usually store the bowl in the freezer so that it is always ready. Some how it had been removed from the freezer. Who did that?

SOOOOO I had to wait another 24 hours to make the gelato. NOOOOO!

Freeze according to the manufacturers directions for the particular ice cream maker that you have.

Look how thick and rich the custard is. Like I said, satin.

While the gelato is freezing, prepare your chocolates.

Coarsely chop whatever candy you choose to use.

After the ice cream maker has been running for 15 minutes or when your gelato looks this fabulous, add the chopped candy.

Continue to let the ice cream maker run until the chopped candy is well incorporated.

IMPORTANT NOTE: I have mentioned this before. Only run the ice cream maker for 20-25 minutes at the most. After this time the liquid that is frozen inside the bowl will begin to thaw. If you continue to run the maker, your gelato will eventually turn back into a liquid. Then you have to start the process all over again. After 20 minutes or so, it will not freezer any firmer than it already is. Turn off the machine.

Take this moment to eat a few spoonfuls. Just to make sure that the gelato is perfect.

It will be.

Remove the dasher and scrape or lick off the gelato.

Transfer to a container with a lid and place int he freezer until it has set firmly or you can serve it immediately.

Another NOTE: DO NOT keep the gelato in this container. If you do, you will end up with chocolate gelato so hard that you won't be able to scoop it out.

Now this truly is Deeply Chocolate Gelato.

Dark Chocolate Gelato

Ina Garten

2 1/4 cups whole milk

1/3 cup heavy cream

3/4 cup sugar, divided

1 cup unsweetened cocoa powder (recommended: Pernigotti)

2 ounces bittersweet chocolate, finely chopped

4 extra large egg yolks

4 tablespoons Mexican coffee flavor liqueur (recommended: Kahlua)

2 teaspoons pure vanilla extract

Large pinch kosher salt

8 chocolates, roughly chopped, optional (recommended: Baci)

Directions:

Heat the milk, cream and 1/'2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.

Place the egg yolks and the remaining 1/4 cups sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3-5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over low heat, stirring constantly, until thickened. Ad candy thermometer will register about 180 degrees F. Don't allow the mixture to boil!

Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.

Pour the custard into the bowl of an ice cream maker and process according the the manufacturer's directions. Stir in the roughly chopped chocolate, if using and freeze in covered containers. Allow the gelato to thaw slightly before serving. Makes 4 servings.

Dear Cassidy, If you can eat this entire bowl of Deeply Chocolate Gelato, I will consider letting you marry my daughter. After you have completed the "feet's of strength" and after you can repeat the following in 7 different languages:

"As you wish"

"Yes Dear"

"Goddess Divine"

"You have bewitched me body and soul..."

My Dearest Cassidy, Please accept my apology. You have to remember that I am a runner. Do you really think that I would try to compete with "feats" of strength? Oh no, my dear, I meant "feets" of strength. I knew what I typed. It will involve miles on black top and a track. I'm not worried because you will NEVER make it through this bowl of Deeply Chocolate Gelato!

Mandarin Pork Potstickers with Hot & Sour Chili Sauce

2012-01-18T14:47:00.003-07:00

Chinese New Year begins January 23, 2012. This is a great excuse to create Chinese cuisine for your family.

Our family has a great time sitting around a table dipping and dunking Potstickers into various sauces.

I remember one Sunday my daughter had invited a couple of teenage boys from California to dinner. She had met them at a youth conference at a local University. It can be so awkward eating at someones home that your don't know. Chinese is a perfect solution to engaging everyone in food prep and conversation. I believe we sat at the table for more than two hours talking while dipping potstickers and making Thai chicken lettuce wraps. We had a great time and the boys really opened up and talked nonstop.

I thought it was the food and company, but in reality they were just really outgoing guys. It was a memorable event. We had a great time.

Potstickers are a family favorite and a great way to enlist help. Many hands make light work. Grab a couple of children and it can cut the prep to a fraction of what it would take you to do it alone.

Do you remember Martin Yan from the PBS cooking show "Yan Can Cook"? If you remember than you're as old as I am. This is a recipe from Martin Yan that was published in a Cuisine at Home magazine in February 2006. It has been a family favorite since then.

We'll start my making the Hot-and-Sour Chili Sauce. Making the sauce first allows it to sit for a while so the flavors can blend. You will need the following:

Soy sauce, seasoned rice vinegar, sweet chili sauce, scallions, hot chili oil, cilantro, garlic and fresh ginger.

All of the above ingredients can be found in your local grocery store. I like to make a trip to an Asian market to stock up on staples for Chinese food. I think the cost is far cheaper at the Asian market.

In a bowl, add 2 tablespoons soy sauce

Two tablespoons season rice vinegar.

2 tablespoons sweet chili sauce

Two teaspoons of hot chili oil. If you are not a fan of heat, reduce to 1 teaspoon or substitute with 2 teaspoons of sesame oil.

Cut the tops off of about 4 scallions.

Slice.

Then finely chop.

Add to the soy mixture.

Cut a 1-inch piece of fresh ginger. I love ginger so I generally end up doubling the amount.

Peel the ginger root and slice it.

Cut each slice into match-stick size pieces.

Then finely dice.

Add to the soy mixture.

Add one teaspoon of minced garlic. You can finely chop it with a knife or use a garlic press.

Chop a couple of teaspoons (or so) of cilantro.

Add to the soy mixture.

That's it.

Combine all of the ingredients. Set aside to allow the flavors to blend.

The sauce can be made a day in advance and refrigerated. I like to bring to room temperature to serve.

For the Mandarin Pork filling you will need:

Napa cabbage, ground pork or chicken (I like using pork tenderloin), chicken broth, soy sauce, cornstarch, scallions, fresh ginger, white pepper.

40-50 potsticker or gyoza wrappers, oil and water for cooking.

Begin with the Napa cabbage. Slice the end off.

I like to wash and dry the leaves.

Thinly slice the cabbage and place in a medium size bowl.

Sprinkle with 1 teaspoon of salt. Set aside for 15 minutes. The salt will pull the water out of the cabbage.

Cut the pork into about 1 to 2-inch chunks. You can use chicken breast if you want. Both are very good. You can also purchase ground pork or chicken.

Put the cut up pork into a food processor. I'm using 8 to 10 ounces.

Pulse a few times.

Add 1 tablespoon of cornstarch.

1 tablespoon soy sauce.

1 tablespoon sliced scallions.

Mmmmm. More ginger. About an inch piece of ginger root.

The recipe calls for 2 teaspoons, but I'm pretty sure this is closer to a heaping tablespoon.

Add 1/2 teaspoon white pepper.

1/4 cup chicken stock.

Take the napa cabbage that was set aside. Squeeze out the water.

Add to the food processor.

Process until all of the ingredients are blended together well and chopped very fine.

The fun begins. Put the pork mixture into a bowl and have a small bowl of water nearby.

I like to line up four of the potsticker wraps and work on an assembly line. This is where children come in handy.

Place a teaspoon of the mixture into the center of each wrapper. Don't put too much of the filling...you'll find out why very soon.

Dip you finger into the water.

Moisten the edges of the wrapper. Be sure to go ALL the way around the wrapper.

Pick of the wrapper and fold it in half. Press the edges firmly against each other to create a tight seal.

Dip your finger back into the water and wet the edges again.

"Pinch pleat" the edges to form a fan type shape. Or as close to it as you can get.

MY son is quite particular at shaping his potstickers. His potstickers become works of art. Ahhh I'm not so particular. He gets a little frustrated with me at times. This method works for me.

Do what works for you.

Place the filled potstickers on a baking sheet or tray. I like to line my baking sheet with a Silpat because the potstickers have a tendency to stick. When you go to lift them off to cook, the stick and rip the wrapper leaving your filling on the baking sheet. Parchment paper works well or sprinkle your baking sheet with a little cornstarch.

I'm SO done!

I have exactly 50 potstickers.

Cover with plastic wrap so they don't dry out.

Heat a skillet over medium-high heat add about 1 1/2 tablespoons of oil.

When the oil is hot, carefully lift the potstickers off the baking sheet and place in the hot skillet. Don't move them around. Just let them cook right in the spot you put them. Because...

You want to create a brown crispy bottom. This will give the potstickers a deep flavor.

Now add 1/3 cup of water. Brace yourself because this is going to steam and spatter everywhere. Have a lid ready.

Once the water hits the oil it really splatters everywhere.

Lower the temperature to medium-low and cook for 5-6 minutes.

Remove the lid and transfer the potstickers to a warm platter or large bowl.

Wipe out the skillet with a paper towel and repeat the process until all of the potstickers have cooked.

Sit down with your family and friends and enjoy the Mandarin Pork Potsickers and that you just slaved over.

You will find this recipe worth the effort and time. It's fabulous. Yes! Yan Can Cook.

Chinese New Year - The year of the dragon.

The Dragon is said to be a deliverer of good fortune and a master of authority. Therefore, those people born in Dragon years are to be honored and respected. The Dragon is a beautiful creature, colorful and flamboyant. An extroverted bundle of energy, gifted and irrepressible, everything Dragons do is on a grand scale - big ideas and extreme ambitions. However, this behavior is natural and isn't meant for show. Because they are confident, fearless in the face of challenge, they are almost inevitably successful.

How about that? I have a grandchild being born this year...brace yourself, Charees!

Ewww. I was born in the year of the Rat.

Rat: quick-witted, smart, charming and persuasive.

All of the above are true, but still...a rat?

What Chinese Zodiac were you born under?

Mandarin Pork Potstickers

2 1/2 cups napa cabbage, thinly sliced

8 to 10- oz ground pork or chicken

1/4 cup chicken stock

1 tablespoons soy sauce

1 tablespoon cornstarch

1 tablespoon scallions, minced

2 teaspoons fresh ginger, minced

1/2 teaspoon white pepper

40 - 50 potsticker or gyoza wappers

oil

water

Sprinkle cabbage with salt and let stand for 15 minutes. Squeeze cabbage tightly in your fist to remove all excess liquid.

In the bowl of a food processor add the pork, stock, soy sauce, cornstarch, scallions, ginger, white pepper and cabbage. Process until mixture is well combined and no large chunks are visible.

Fill each wrapper with a teaspoon of the meat mixture; wrap and seal. heat a large saute pan over medium until hot; add 1 1/2 tablespoons oil. swirling to coat. Add about 12 potstickers, seam side up and cook until bottoms are golden brown, 3-4 minutes. Add 1/3 cup water, cover, reduce heat to medium-low and cook until water has evaporated, 5-6 minutes. Remove potstickers and keep warm. Wipe out the pan with a paper towel, the repeat process until all of the potstickers are cooked.

Hot-and-Sour Chili Sauce

3 tablespoons soy sauce

2 tablespoons seasoned rice vinegar

2 tablespoons sweet chili sauce

2 tablespoons scallions, minced

2 teaspoons chili oil

2 teaspoons fresh cilantro, minced

1 teaspoon garlic, minced

1/2 teaspoon ginger, minced

Combine all of the ingredients in a medium size bowl and set aside.

Rice Pudding

2012-01-14T11:42:00.005-07:00

Hot rice pudding on a Sunday evening became a tradition when all of my children were at home.

We could polish off a pan of the steamy rice pudding in minutes. I believe it is the flavors of cinnamon, nutmeg and vanilla that puts this on the top of our "comfort foods" list.

I delete the addition of raisins because the boys used to always ask me to "leave the flies out". As you wish.

This is a quick and simple recipe using left over rice and cooked on the stove top.

You will need: 2 cups milk, 2/3 cup cream (can use evaporated milk), 1/2 cup sugar, 1 tablespoon cornstarch, 1/4 teaspoon salt, 2 cups cooked cold rice, 2 eggs, 1/8 teaspoon cinnamon, 1/8 teaspoon nutmeg and 1 teaspoon vanilla.

In a medium size sauce pan, add the sugar and cornstarch.

Add salt.

Stir the ingredients together.

Add 2 cups cold milk.

and 2/3 cup cold cream.

Whisk together. Cook over medium heat until the milk begins to steam and bubble a bit around the edges of the pan.

Add the cooked rice.

You can use any kind of left over rice. I have used, long grain, Calrose, Jasmine, Basmati and even short grain brown rice (which I love). What ever you have. I did find that the Jasmine rice didn't hold up as well in the pudding once it had been refrigerated, but was great when eaten immediately after cooking. My favorite is Calrose...don't know why...it just is.

Stir over medium heat until the mixture begins to come to a light boil.

Whisk the egg yolks in a medium bowl.

I'm using a 4 cup measuring cup.

Whisk until well blended. We are now going to temper the eggs so they don't cook when added to the milk/rice mixture.

To temper the eggs (which means to basically warm them), slowly ladle in the hot milk rice mixture into the eggs.

Whisk constantly while pouring in the hot mixture.

Whisk is about 1/2 of the hot milk/rice mixture into the eggs one spoonful or ladle full at a time. Don't stop whisking.

Now slowly pour the egg mixture back into the pan with the other half of the milk and rice.

Cook over low heat stirring constantly.

At this point I trade the whisk for a wooden spoon. The whisk makes the pudding a little foamy for my liking. I want my pudding to be creamy. Continue to cook over low heat stirring constantly.

This is important: DO NOT allow to pudding to boil at this point. Continue to cook and stir over low heat until the mixture begins to thicken. DO NOT BOIL. If you do bring this to a boil, the eggs curdle a bit and the pudding will no longer be creamy.

If you want to add raisins, you can do that right now. Add 1/2 cup raisins that have been soaking in hot water and drained. Go head add the flies if you like them. I do.

Remove from heat and stir in the ground cinnamon. I think I have a little more than 1/8 of a teaspoon.

That measurement is merely a suggestion. I like cinnamon so I like a bit more.

Add nutmeg. I love fresh grated nutmeg...always, but use what you have. Just DON'T omit the nutmeg.

Deleting the nutmeg would offend the rice pudding and ME.

Add the vanilla.

Stir to blend the spices and vanilla.

My preference is to EAT NOW! I think this rice pudding is best right the second the vanilla has been stirred into the pudding. If you like your rice pudding cold, you can refrigerate it but it will become thicker and not as creamy. You should be able to whip this pudding up in about 15 minutes or so.

Quick simple and warming.

When my boys (ages 25 & 29) take their first spoonful, they always respond with a mmmmmmm. There is nothing else to say.

All I have to do is yell "Hot rice pudding" and everyone gathers to the kitchen. With the exception of the husband that never reads this blog...he's not a fan. Pshh, you would just think after 31 years of marriage that I could convert him. He has come a long way in his food tastes, but slowly. Very slowly. Love him regardless.

Rice Pudding

2 cups milk

2/3 cup cream or evaporated milk

2 cups cold rice

1/2 cup sugar

1/4 teaspoon salt

1 tablespoon cornstarch

2 eggs, beaten

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon vanilla

In a medium size sauce pan add cornstarch, sugar, and salt. Whisk in cold milk and cream. Cook over medium heat until mixture begins to boil. Add the rice. Cook stirring constantly. When mixture begins to boil, slowly add hot mixture to the beaten eggs. Only add one spoonful at a time. Add half of the rice/milk mixture to the beaten eggs, whisking constantly. Slowly return the egg mixture back into the remaining rice/milk mixture. Turn heat to low and continue cooking, without boiling, until thick and creamy.

Remove pan from the heat and add cinnamon, nutmeg and vanilla. Stir until combined. Serve warm or cold. Makes 8 - 1/2 cup servings.

Additions: If you would like to add raisins, pour boiling water over 1/2 cup raisin, just enough to cover. Let set about 10 minutes to plump. Drain the raisins and add them to the rice pudding before adding the spices and vanilla.

Rice Pudding. Hot or cold, with or without the "flies". You choose.

Beef Short Rib Potpie

2012-01-10T21:44:00.001-07:00

Comfort food at it's best.

It finally snowed in Utah and the temperatures have dropped. It's time for food that's warming from the

inside out.

This recipe has a boat load of ingredients. Don't let that scare you off. This recipe is well worth the effort and is delicious and impressive to say the least.

You will need to stock your pantry and refrigerator with these ingredients. Then you will be ready to take on this project.

You will need: Boneless Beef short ribs, 4 strips of bacon, Cremini mushrooms, 3 carrots, 4 red potatoes, pearl onions (I'm using frozen), butter, flour, red wine, beef or veal demi-glace (I'll discuss this more later on), beef stock, a bay leaf, fresh thyme, fresh parsley and puff pastry.

This is quite the list!

I like to prepare all of my ingredients before cooking. That way I just add to the pot and the recipe seems to work faster for me.

Peel three carrots.

Cut off the ends.

Cut carrots in half length wise then chop into small slices.

Put aside for later use.

I'm leaving the skin on my potatoes. You can choose to peel your potatoes if you wish. I am going to make a small dice. Slice the potato in half.

Slice again.

Slice the opposite direction for create a dice.

Reserve for later.

The mushrooms. Let me explain what I'm going to do with my mushrooms. You know the husband of mine that never reads this blog? Well, he hates mushrooms or at least he THINKS he hates mushrooms. I love the earthy flavor they mushrooms give to the stew. Sooooo...

I have to dice the mushrooms very tiny so that he doesn't notice them in the food.

Ugh! Seriously the lengths I go to just to hide flavors from him.

Set aside.

Strip the fresh thyme off the stems and roughly chop. Notice the bay leaf just sitting there ready to go.

Chop the fresh parsley and set aside along with the thyme and bay leaf.

I like to spread the short ribs, that I have cut into 1-1 1/2-inch pieces,on a baking sheet.

Sprinkle with salt.

And pepper.

Heat about 3 tablespoons of olive oil in a large pot.

Notice my nice NEW Le Creuset that my man bought me for Christmas. Just when I had given up hope. I had to have a long talk with him after Christmas last year. I told him absolutely nothing from Cabela's or anything from a store that ends with a "CO". Finally after 30 years of marriage he listened.

I love my new pot. I hate to use it...you know what my other pans look like. I received a comment a while back about using the "magic eraser" to clean the enamel cast iron pots. What great advice that was. Works like...magic!

Arrange the beef around the pot. Do not over crowd the meat. You want to sear each individual piece. If you put all the meat in at once, it would create moisture, which would steam the meat. You don't want to steam the meat. You want a nice sear which creates an amazing flavor base for the stew.

Notice how the pieces are browning nicely.

Each piece of meat should be seared like this one is.

Searing the meat is time consuming, but well worth it. Don't skip this step.

Work in batches. After one batch of meat has seared, remove it to a bowl and set aside.

Done! That took about 30 minutes to complete. Remove all of the beef from the pan and place in a large bowl. Set aside.

To the same pan, add the bacon.

Cook on medium heat until the bacon is crisp.

Remove the bacon from the pan.

Just add it to the bowl of beef.

Pour off the excess fat. Leave about 1 tablespoon in the pot.

Take the reserved Cremini mushrooms that you have in nice slices unlike my baby bits.

Saute the mushrooms for about 8 minutes, if they are larger slices. About 5 minutes for the baby size.

Remove from the pan and add to the bowl of beef.

I like to add the carrots and potatoes to the pan. This will loosen up the bits remaining in the pan.

Stir and saute for about 5 minutes.

Remove from the pan and set aside...again!

Can you see how that deglazed all the dark flavor bits from the bottom of the pan. It's attached to the carrots and potatoes and it will give the stew fabulous flavor later on.

Add the 1/4 cup butter (1/2 stick). Melt.

Add 1/3 cup flour to the melted butter.

Stir the flour into the butter mixture and cook for 1 minute.

This is called a roux.

Add the 1 cup wine to the roux. I am using wine that has the alcohol removed that I purchase at my local grocery store. That makes it "legal" in the state of Utah and for other non-alcohol drinking folk.

It doesn't take long for the roux to really thicken up.

This is one of my favorite ingredients. I like to always have a stash in my refrigerator. You just never know when you will need to kick up the flavor in a sauce. This Demi-Glace gold is fabulous! I purchased this through Amazon. The chicken, turkey and other stock reductions are divine. They are pricey, but you just need a bit to create amazing flavor.

Here is the link: More than Gourmet

You will never regret this purchase.

Add about 1 1/2 tablespoons...maybe two.

Mix the demi-glace into the roux mixture and stir until completely blended.

Pour in the beef stock. I'm using an unsalted stock. I don't want the sauce to be overly salty as it reduces and thickens. I like to make the salt adjustment on my own.

I used to have a plastic whisk...who took it to college?

Now add the beef, bacon and mushroom mixture.

Add the carrots and potatoes.

Add the pearl onions. I cheated and bought frozen peal onions. I just felt too lazy to peel those tiny things.

Stir the ingredients all together over medium heat. They flavors are going to be so lovely.

Add the bay leaf.

Fresh thyme.

and fresh parsley.

Don't forget to taste.

Adjust the seasonings as you see fit.

I'm going to add just a pinch more salt.

Perfect.

Put a lid on the pot and place in a 325 degree oven.

Bake for 2 - 2 1/2 hours or until the meat is fork tender.

After 2 hours I removed the stew from the oven and gave it a stir. I wanted it to cook a bit longer so

I returned it to the oven for an additional 20 minutes.

Throw in another handful of chopped parsley to brighten the mixture up a bit.

Ladle into individual serving bowls that are oven safe. There should be enough to fill 8 bowls with 1 cup of the beef filling.

Thank you, Peggy for the gift card to Crate and Barrel.

Love.

Wipe around the edges of the bowl to clean them up a bit.

I like to place the bowls on a baking sheet with a sheet of parchment or a non-stick liner. Just in case of boil overs to make clean up easier.

Time to turn these into "pot pies".

You will need 2 sheets of puff pastry and one egg.

Thaw the pastry sheets according to the directions on the box. You want to keep them cold. Don't remove them from the refrigerator until the last minute. Then work quickly.

Add one teaspoon of cold water to the egg.

Mix together with a fork.

Unfold the pastry sheet and place on a lightly floured surface.

Sprinkle just bit of flour on the pastry and roll out just enough to even the dough.

Roll the pastry out to an 11 x 11-inch square.

Just because it looks cool, I'm scoring on a diagonal one inch apart in each direction.

Don't cut all the way through, just barely score the dough.

Brush with the egg wash.

Cut the dough into fourths. Each square will be 5 1/2 x 5 1/2-inches...approximately.

Don't kill yourself if you are off a smidgen here and there. It will work regardless.

Place the square of puff pastry over the bowl.

Try to tuck in the edges a bit so it looks pretty.

I'm afraid I have fussed too much taking pictures that my dough is starting to warm.

Oh well. I better get them into the oven.

Bake for 15 - 20 minutes or until the puff pastry is golden brown.

Ta Daaaaa (in my opera singing voice).

Note: don't take photo's of every step and your pastry will stay cool enough to handle.

It's still gorgeous!

This baby is HOT! Try to let it sit for about 10 minutes before digging in.

Oh Dang! Guess what? I forgot to remove the bay leaf from the beef mixture before ladling into the bowls.

Whoever gets the bay leaf has to do the dishes. Family Rule.

Shoot! I'm on dishes.

Short Rib Potpie

Ingredients:

3 lbs. boneless beef short ribs, cut into 1-inch dice

Kosher salt and freshly ground pepper, to taste

2 Tbs. olive oil

4 strips of bacon, diced

1/2 lb. cremini mushrooms, quartered

3 carrots, peeled and chopped

4 red potatoes, chopped

4Tbs. (1/2 stick) unsalted butter, cut into cubes

1/4 cup all-purpose flour

1 cup red wine

1 1/2 Tbs. beef demi-glace

4 cups beef stock

2 tsp. chopped fresh thyme

1 bay leaf

2 tablespoons fresh parsley, chopped

1 cup pearl onions

1/4 cup chopped fresh flat-leaf parsley

1 sheet puff pastry, 10 to 11 inches square

1 egg, lightly beaten with 1 tsp. water

Directions:

Preheat an oven to 325°F. Season the beef with salt and pepper. In a 5 1/2-quart wide Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the beef on all sides, 8 to 10 minutes per batch. Transfer to a bowl.

Reduce the heat to medium. Add the bacon and cook, stirring occasionally, until crisp, 6 to 8 minutes. Add to the bowl with the beef. Pour off the excess fat in the pot. Increase the heat to medium-high, add the mushrooms and cook, stirring occasionally, until tender, about 5 minutes. Add to the bowl with the beef. Add the carrots and potatoes, cook for about 5 minutes and add to the bowl.

Return the pot to medium heat and melt the butter. Stir in the flour and cook, stirring constantly, 2 to 3 minutes. Whisk in the wine and demi-glace and cook for 1 minute. Slowly whisk in the stock and bring to a simmer. Add the, beef, bacon, mushrooms, carrots and potatoes. Stir. Add the thyme, bay leaf and pearl onions. Lightly season with salt and pepper. Cover the pot, transfer to the oven and cook until the beef is fork-tender, 2 to 2 1/2 hours. Discard the bay leaf and spoon the excess fat off the cooking liquid. Stir in the parsley.

Increase the oven temperature to 400°F.

Place the puff pastry sheet on a lightly floured work surface. Slightly roll out to an 11 x 11-inch square. Using a sharp knife, score the pastry with diagonal lines about 2 inches apart, forming a diamond pattern. Brush the pastry with the egg mixture. Cut the pastry into 4 equal squares. Place the pastry, egg wash side up, over the bowls and press the edges to seal. Repeat for remaining pastry to make 4 additional pies.

Place the bowls on a baking sheet lined with parchment or a non stick sheet. Place in the oven and bake until the pastry is puffed and golden brown, 15- 20 minutes. Let rest for 10 minutes before serving. Serves 6 to 8.

Inspired by Williams-Sonoma Kitchen

Guess what? The husband that never reads this blog snarfed down his fabulous pot pie and didn't notice the mushrooms OR the pearl onions. Hee hee hee....

Kale & Brussels Sprout Salad

2012-01-04T15:02:00.000-07:00

Confession: I over indulged in sugary bliss during the holidays and loved every bite.

Yesterday I ate my last Chocolate Turtle then I cried. They're gone.

I'm sad. Yet I tell myself that this is a good thing because I need to start eating healthy once again.

I know first hand the benefits of eating healthy foods. Can you believe that I gave up the three "C's" (Chocolate, Cookies & Cakes) for almost 2 years when trying to boost my fitness level in order to qualify for the Boston Marathon. It worked. I had my bites of dark Dove chocolate that I had hidden in secret places every now and then, but for the most part I sat it all aside for a new goal.

I love chocolate, but I equally enjoy the feeling of eating well.

Because it's January and because I love you all and want you to be healthy and happy, I'm going to share a new favorite salad that I found in the November issue of Bon Appetit.

I have to admit that I'm not a fan of steamed or sauteed Kale or Brussels Sprouts. I don't really enjoy them roasted, but I love them raw. That is why this salad appealed to me.

You will need 1-2 bunches of Kale (Lacinato or Tuscan), 12 oz brussels sprouts, lemon juice, Dijon mustard, olive oil, garlic, a shallot, Pecorino cheese (I'm using Parmegiano Reggiano because that's what I have), whole raw almonds and salt and pepper.

I'm showing you how to juice a lemon. I'm sure you know how to do this, but I want you to see that I'm using fresh lemon juice NOT bottled. I really hate that bottled stuff.

Anyway, you will need 1/4 cup.

Finely chop one tablespoon of a Shallot.

Add the chopped Shallot to the lemon juice.

Finely chop or mince one clove garlic.

Notice the black color of my garlic press. I'd like to know which idiot put it in the dishwasher. I know. I should be grateful someone helped with the dishes. Ah, it still works.

Add some fresh ground black pepper.

1/2 teaspoon Kosher salt.

Add 2 tablespoons of Dijon mustard.

Because I'm almost out of Dijon (heaven forbid) and because I love this grainy stuff, I'm adding a heaping spoonful of it to my dressing.

Whisk to blend.

Slowly whisk in 1/2 cup extra-virgin Olive Oil.

Continue whisking until well blended. I seriously could eat this by the spoonful. It really packs a punch.

Set aside until ready to use.

Coarsely chop 1/3 (or more) cup raw almonds.

Melt 1 tablespoon butter in a warm skillet. The original recipe calls for oil, but I really love the flavor of the butter on toasted almonds.

Add the almonds to the melted butter.

Continue to stir the nuts until they begin to brown. Don't let them burn.

Sprinkle with a bit of Kosher salt.

Remove from heat and place on a paper towel. Whoops! I forgot that part. Oh well....

Set aside.

Thoroughly wash the Kale in a sink full of cold water. Drain and dry the Kale.

Remove the center stem from the Kale.

Roll the Kale together then slice thin.

Place the Kale in a bowl.

Wash brussels sprouts and remove the outer leaves if needed.

Slice thin.

Mix in with the sliced Kale.

Pour the entire amount of salad dressing over the Kale and Brussels sprout mixture. I tried to use just a little of the dressing, but ended up dumping the entire amount over the salad. I think it really needs it. The dressing pairs so well with the Kale and Brussels sprouts.

Toss to mix the dressing thoroughly throughout the salad.

Sprinkle with the Pecorino or Parmigiano.

Top with the toasted almonds. Lots and lots of the almonds.

I have, also, added rendered bacon bits to the salad. I figured that is the only way that I could get the husband that never reads this blog to try it...he still did "the chew" (only our children will understand that comment).

Kale & Brussels Spout Salad

Dressing:

1/4 cup fresh lemon juice

2 tablespoons Dijon mustard

1 tablespoon minced shallot

1 small garlic clove, finely grated

1/4 teaspoon kosher salt plus more for seasoning

Freshly ground black pepper

1/2 cup extra-virgin olive oil

Almonds:

1 tablespoon olive oil or butter

1/3 cup almonds with skins, coarsely chopped

salt

Salad:

2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced

12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife

1 cup finely grated Pecorino

Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.

Add 1 tablespoon olive oil or butter into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.

Mix thinly sliced kale and shredded brussels sprouts in a large bowl.

Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

DO AHEAD Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

Serves 8-10

Good-bye 2011 Holiday celebration filled with wonderful tastes of the season. Hello 2012...let the detox begin!

Christmas Morning Breakfast Ideas

2011-12-23T09:17:00.001-07:00

I just thought that I'd share a few Christmas morning breakfast ideas that are quick and easy for that special day. I love to make this French Toast Bread Pudding. This can be prepared the night before, refrigerate and baked while open Christmas presents. Don't forget to make the Fat Sauce to drizzle over the top.

Maple Oatmeal Scones are fabulous.

Blueberry Banana Pancakes. You can turn this recipe into a pancake bar and sprinkle and spread with everyone's favorite topping. My new favorite is Speckuloos smeared all over the top. I have found Speckuloos by the peanut butter and my local grocery store (Harmon's in Utah). If you can find the crunchy kind, buy that. I can only find the smooth. Yum!

I'm making Baked Oatmeal on Christmas Eve. LOVE IT! I recently added 1/2 cup cooked pumpkin to the wet ingredients...DIVINE!

Finally...Janet's Granola. It's seriously the best. I love it with Arizona oranges sliced in Wallaby Vanilla Yogurt topped with the Granola...a LOT of granola. My fingers are still crossed that my sister sent me some of those Arizona oranges for Christmas. Please, please.

Have a Merry Christmas and safe and happy New Year.

Slow Roasted Prime Rib

2011-12-21T21:18:00.001-07:00

Several years ago I decided that I would prepare a Christmas Eve dinner in keeping with our heritage.

Our menu would consist of "Roast Beast", Yorkshire pudding, Duchess Potatoes (which the Pioneer Woman has posted this week on her blog) and Steamed Carrot Pudding.

My Grandmother (the same one that dipped chocolates) made THE best Steamed Carrot Pudding. We cannot go one single Christmas without her steamed pudding. Someday I will definitely post that recipe.

I have become rather fond of slow roasting Prime Rib.

Three tips for a perfect rib roast: 1) bring the beef to room temperature before cooking, 2) baste often and 3) let it rest before carving.

You will need a 3-bone roast (about 6 lbs), 3 tablespoons of fleur de sel or other flaky sea salt (kosher works), 1 1/2 tablespoons coarsely cracked pepper, 1 tablespoon of olive oil, 8-10 sprigs fresh rosemary, 8-10 sprigs, fresh thyme, 10 medium cloves garlic (smashed), 3 tablespoons unsalted butter, cut into 1/2-inch cubes.

Take the beef out of the refrigerator for 2-3 hours before cooking so it can come to room temperature.

I like to cut the ribs off the roast.

Then I re-tie it onto the roast. I know it seems stupid, but it really makes carving time so simple.

I know you are asking, "why doesn't she just by a boneless Prime Rib Roast. Well, the ribs serve as a rack for the meat during roasting. It actually works quite well.

Oh, by the way, if you haven't noticed I am using a 2 rib roast. I just have four for dinner and I don't want a ton of left overs.

Rub the meat all over with the salt.

Rub with coarse ground pepper.

Preheat your oven to 325 degrees.

Heat a skillet over high heat for one minute then add 1 tablespoon of olive oil. If you have a exhaust fan, now would be a good time to turn it on.

Place the meat in the hot skillet and brown on all sides.

Make sure to brown the tops, sides...everywhere you can.

Smash 10 cloves garlic with a knife...or whatever it is you use to smash garlic.

Place the meat in a roasting pan with the ribs down to serve as a rack. You can also use a rack if you prefer.

Place the smashed garlic on top of the roast.

Top with the sprigs of fresh thyme.

Add the fresh rosemary.

Place the butter on top of the rosemary. When the butter melts it creates rich drippings for basting.

Meat thermometers are very handy to have.

If you have a one of these dandy tools, insert it into the center of the meat. Make sure the thermometer is not touching the bone.

Place in the preheated oven and roast for about 2 to 2 1/2 hours.

Baste the meat every 30 minutes with the drippings from the meat. Use a bulb baster or a large spoon.

When the meat has reached your desired temperature remove from the oven. There is a chart below.

Remove the herbs and garlic.

***THIS IS IMPORTANT*** LET THE MEAT REST FOR 15 MINUTES BEFORE CUTTING!

This will keep the juices inside the meat instead of running our all over the cutting board.

When you are ready to carve the meat, cut the strings.

Remove the ribs. There is someone generally around that loves to chew on the ribs. Sometimes I just save them for a fabulous beef soup bone.

Carve. The end pieces are generally the most well done. They also have all the flavor of the seasonings.

There are only two end pieces, which leaves for a discussion as to who GETS them.

I cooked my roast to 150 degrees for a medium doneness. I don't think that's a proper term.

I am now left with perfect drippings for the Yorkshire pudding...that's another post.

Slow Roasted Prime Rib

3-bone beef rib roast (about 1 lbs.)

3 Tbs. Kosher salt

1 ½ Tbs. coarsely cracked pepper

1 Tbs. extra-virgin olive oil

8 to 10 sprigs fresh rosemary

8 to 10 springs fresh thyme

10 medium cloves garlic, smashed and peeled

3 Tbs. unsalted butter, cut into ½-inch cubes

Take the beef out of the refrigerator 2 hours before cooking so it can come to room temperature. After 30 minutes, season the meat on all sides with the kosher salt and cracked black pepper.

Position rack in the center of the oven and heat oven to 325 degrees. Turn on the exhaust fan. Heat a 12-inch skillet over high heat for 1 minute. Swirl in the olive oil and, when the oil puts off it first wisp of smoke, place the beef in the pan, and sear it on all the outer sides ( Not the cut sides) until well browned, 6 to 8 minutes total.

Use a set of tongs to flip the beef; be careful of splattering oil. With the two sets of tongs, transfer the beef, bone side down, to a roasting rack set in a small roasting pan. Arrange the rosemary, thyme, garlic, and butter evenly on top.

Roast the beef, basting every 30 minutes with a bulb baster, until a thermometer inserted into the center reads 120 – 125 degrees for rare, about 2 hours. Cook 130 to 135 degrees for medium-rare (about 2 ½ hours). 140 to 145 for medium (about 2 ½ hours). Let the meat rest at least 15 minutes before carving.

Adapted from Fine cooking magazine.

I hope you have a fabulous celebration.

Christmas Wassail

2011-12-18T19:17:00.000-07:00

When I was a little girl, every Christmas eve our family would go to my Great Aunt Naoma's home for a party. The first step into her home I could smell a ham cooking in the oven and her Christmas Wassail simmering on the stove. The aroma of cinnamon and cloves filled her home. Her living room sparkled with her aluminum tree that had lights on it that blinked to the beat of the Christmas music playing.

I couldn't wait for this meal. It was the only time during the year I would drink wassail.

I vowed as a child that I would carry on the tradition of Aunt Naoma's wassail every Christmas Eve.

For some strange reason my dad was not so fond of the hot beverage. One Christmas Eve he said to me, "can't we go one Christmas without that crap"? The answer was simple...NO!

My dear friends I give to you Aunt Naoma's Christmas Wassail.

You will need about a gallon of cranberry juice, one 12-oz can of frozen lemonade, one 12-oz can of frozen orange juice. 2 1/2 cups of sugar, 1 cinnamon stick, 10 whole cloves and 8 allspice berries.

If you don't have allspice berries, you can just leave them out.

In an extremely large pot (one that will hold 2 gallons) add 5 quarts of water.

Add the sugar.

Toss in the cloves, allspice berries

and cinnamon stick.

Stir to dissolve the sugar a bit. Bring the mixture to a simmer. Simmer for 10 minutes.

After 10 minutes you can remove the spices. If you would like a stronger spice flavor, just let them simmer with the remaining ingredients then remove when the spice is to your liking.

Add the cranberry juice.

The lemonade concentrate.

And the orange juice concentrate. Bring the wassail to a simmer. I don't like to let my wassail boil because

it does something funky to the pulp from the lemonade and orange juice. Just my preference.

That's it. It's ready to serve.

I serve Aunt Naoma's wassail with appetizers at our Christmas Eve dinner. There is always plenty leftover. I have frozen the leftover wassail in small containers to pull out for the nasty winter colds and flu. It really is warm and comforting when your body aches and chills.

Christmas Wassail

5 quarts water

1 gallon cranberry juice, or apple cider

1 12-oz can frozen lemonade concentrate

1 12-oz can frozen orange juice concentrate

2 1/2 - 3 cups sugar

1 cinnamon stick

10 whole cloves

8 allspice berries

In a very large pot mix water, sugar, and spices. Simmer for 10 minutes then remove spices. Add cranberry juice, lemonade and orange juice. Reheat to a simmer. Do not bring to a rapid boil.

Makes 2 gallons plus two cups. This recipe can easily be cut in half

I hope you warm yourself with my Aunt Naoma's Christmas Wassail. It will soon become your families favorite smell and flavor or Christmas.