I love this sauce with egg rolls.
Ingredients
1 cup sugar
1/2 cup white vinegar
1/2 cup water
1 T chopped green pepper (optional)
1 T chopped canned pimento (optional)
1/2 t salt
2 t. cornstarch
1 T water
1 t paprika
Directions
In a sauce pan, mix 1 cup sugar. 1/2 cup each white vinegar and water, I T chopped green pepper and chopped canned pimento, and 1/2 teaspoon salt.. (You can skip the green pepper and pimento.)
Simmer for 5 minutes,
Combine 2 teaspoons cornstarch and 1 T cold water. Add the hot mixture. Cook and stir until sauce thickens and bubbles.
Cool. (This is makes the next step work more smoothly.)
Add 1 teaspoon paprika.
Makes 1/12/cup.
Keeps well in refigerator
Saturday, December 27, 2014
Saturday, December 13, 2014
Carmelized Upside Down Pear Tart
I received a bag of organic pears from the whole food store in my weekly share and set out to find
a cool recipe to try. Thank you Ruth Reichl for this amazingly delicious and simple recipe from your book "The Gourmet Cookbook" 2004, pg 782. Apparently this is a spin off from a French recipe which used apples.
INGREDIENTS
1/2 stick butter (4 Tablespoons) unsalted butter
1/2 cup sugar
4 firm but ripe Bocs pears ( 2 pounds total), peeled halved and cored ( I use whatever type of pears I have on hand on that come with the share :)
1/2 teaspoon ground cinnamon
Basic Pastry dough for a tart shell. ( use a pie crust recipe)
Accompaniment:whipped cream or vanilla ice cream
Special Equipment: 9 or 10 inch ovenproof nonstick skillet or well seasoned cast iron skillet
DIRECTIONS
Heat butter in skillet over moderate heat until foam subsides. Stir in sugar (sugar will not dissolve yet). Arrange pears cut side up in skillet, with wider ends out. Sprinkle cinnamon over the pears and cook without stirring, until sugar mixture becomes a deep golden caramel, 15 to 25 minutes (depending on the skillet and stove.) Remove from heat and cool pears completely in skillet.
Put a rack in middle of oven and preheat oven to 425 degrees F.
Roll out dough on lightly floured surface with a lightly floured rolling pin into a 91/2 to 101/2 inch round. (I actually take the time to cut this to size. It makes the next step even easier.) Lay over pears in skillet and tuck edges in around pears.
Bake until pastry is golden brown, 30 - 35 minutes. Remove tart from the oven and let stand for 5 minutes.
Wearing oven mitts, invert a rimmed serving plate slightly larger than the skillet over tart, keeping plate and skillet firmly pressed together, invert tart onto plat Serve warm or at room temperature with whipped cream or ice cream. Enjoy!!!!!
INGREDIENTS
1/2 stick butter (4 Tablespoons) unsalted butter
1/2 cup sugar
4 firm but ripe Bocs pears ( 2 pounds total), peeled halved and cored ( I use whatever type of pears I have on hand on that come with the share :)
1/2 teaspoon ground cinnamon
Basic Pastry dough for a tart shell. ( use a pie crust recipe)
Accompaniment:whipped cream or vanilla ice cream
Special Equipment: 9 or 10 inch ovenproof nonstick skillet or well seasoned cast iron skillet
DIRECTIONS
Heat butter in skillet over moderate heat until foam subsides. Stir in sugar (sugar will not dissolve yet). Arrange pears cut side up in skillet, with wider ends out. Sprinkle cinnamon over the pears and cook without stirring, until sugar mixture becomes a deep golden caramel, 15 to 25 minutes (depending on the skillet and stove.) Remove from heat and cool pears completely in skillet.
Put a rack in middle of oven and preheat oven to 425 degrees F.
Roll out dough on lightly floured surface with a lightly floured rolling pin into a 91/2 to 101/2 inch round. (I actually take the time to cut this to size. It makes the next step even easier.) Lay over pears in skillet and tuck edges in around pears.
Bake until pastry is golden brown, 30 - 35 minutes. Remove tart from the oven and let stand for 5 minutes.
Wearing oven mitts, invert a rimmed serving plate slightly larger than the skillet over tart, keeping plate and skillet firmly pressed together, invert tart onto plat Serve warm or at room temperature with whipped cream or ice cream. Enjoy!!!!!
Thursday, December 11, 2014
Mediterranean Salad
Here's one of my faves: From Kyle Gruening (dec 2014) Mediterranean Salad
2 (15 oz.) cans Garbanzo beans, rinsed
1 lg. can black olives, sliced or halved
2 cucumbers, halved, seeded and sliced
12 cherry tomatoes, halved or quartered
½ red onion, chopped
2 cloves garlic, minced
½ c. Italian dressing
2 T. fresh lemon juice
½ tsp. garlic salt
½ tsp. black pepper
1 oz. Feta cheese
Combine all ingredients, except Feta, and marinate. Sprinkle Feta on top prior to serving, or stir in just prior to serving.
1 cup = 214 calories
2 (15 oz.) cans Garbanzo beans, rinsed
1 lg. can black olives, sliced or halved
2 cucumbers, halved, seeded and sliced
12 cherry tomatoes, halved or quartered
½ red onion, chopped
2 cloves garlic, minced
½ c. Italian dressing
2 T. fresh lemon juice
½ tsp. garlic salt
½ tsp. black pepper
1 oz. Feta cheese
Combine all ingredients, except Feta, and marinate. Sprinkle Feta on top prior to serving, or stir in just prior to serving.
1 cup = 214 calories
Friday, November 28, 2014
Thanksgiving Tapas menu, 2014
On this occasion I servd a variety of wines not so much wine pairings. The exception to that was the White Port from Prager. It was absolutely outstanding with the Pumkin Gratin. I am hoping Claire will help me with pairings for our Christmas Eve tapas event.
A huge thank you to my friend Dianne who came over at 2:00 PM. We had fun talking, preparing food and sampling wine.
Some items that didn't make the list but I would like to try: Candied walnuts, popcorn (suppose to be great with a Chardonnay), my brother Pat's crab cakes, pear brie and caramelized onions, 3 cheese walnut spread served with salted apple slices.
- Pumpkin Gratin (thank you Ruth Reichl ;)) This will definitely be on the menu each Thanksgiving.
- Hot Spiced Meatballs (mom's recipe)
- Blue Cheese Fig Wraps - I tried figs this year but am going back to dates. I think the dates are sweeter and I love that sweet and salty combo)
- Shrimp-Cilantro Lime (another Ruth Reichl recipe) I am going to capture this one. My new favorite way to make shrimp. I love the sweet and spicy marinate/dip). Excellent with a Rose. Served Revolver.
- Guacamole with chips
- Cheese and crackers
- Kim brought deer sticks - a fan favorite
- Vanilla curd in mini fillo shells topped with whipped cream, also great with the Prager White Port.
- Bruschetta, French bread with basil pesto spread, a tomato slice and fresh mozzarella cheese
- Veggies
- Cashews
- We made vodka spiked cherry tomatoes and I forgot to serve them, they were great sliced in a veggie omelet.
A huge thank you to my friend Dianne who came over at 2:00 PM. We had fun talking, preparing food and sampling wine.
Some items that didn't make the list but I would like to try: Candied walnuts, popcorn (suppose to be great with a Chardonnay), my brother Pat's crab cakes, pear brie and caramelized onions, 3 cheese walnut spread served with salted apple slices.
Cilantro Lime Shrimp
This recipe is from Ruth Reichl, "The Gourmet Cook Book" Makes 24. I made for the 1st time on 11/25/14. They are my new favorite way to cook shrimp!!!!
Ingredients
3 large garlic cloves
1 1/8 t. salt
1/2 cup fresh lime juice
1/4 cup sweet orange marmalade
1/4 cup chopped fresh cilantro
4 T olive oil
1 T soy sauce
1/2 t. red pepper flakes
1/2 t. fresh ground pepper
1 # large shrimp in shells (21-25 per pound), peeled, tail and first segment of tail intact, and deveined.
Optional garnish: fresh cilantro springs
Directions
Using a large knife, mince and mash the garlic to a paste with 1 teaspoon salt. Whisk garlic pasts, lime juice, marmalade, cilantro, 3 tablespoons olive oil, soy sauce, red pepper flakes, remaining 1/8 teaspoon salt, and pepper in a small bowl. Transfer 1/3 cup of mixture to another small bowl or ramekin and reserve for dipping sauce. Combine shrimp with remaining mixture in a sealable plastic bag and seal the bag pressing out all the air. Marinate the shrimp, refrigerated, turning the bag once, 15 minutes.
Drain shrimp and gentle pat dry. Heat 1 1/8 teaspoons oil in a 12 inch non-stick skillet over moderately high heat. Add half the shrimp and cook, turning occasionally, until golden brown and just cooked through, about 3 minutes total. Transfer shrimp to a platter, and cook remaining shrimp in 1 1/2 teaspoon oil in same manner.
Garnish with cilantro if desired and serve with dipping sauce.
Ingredients
3 large garlic cloves
1 1/8 t. salt
1/2 cup fresh lime juice
1/4 cup sweet orange marmalade
1/4 cup chopped fresh cilantro
4 T olive oil
1 T soy sauce
1/2 t. red pepper flakes
1/2 t. fresh ground pepper
1 # large shrimp in shells (21-25 per pound), peeled, tail and first segment of tail intact, and deveined.
Optional garnish: fresh cilantro springs
Directions
Using a large knife, mince and mash the garlic to a paste with 1 teaspoon salt. Whisk garlic pasts, lime juice, marmalade, cilantro, 3 tablespoons olive oil, soy sauce, red pepper flakes, remaining 1/8 teaspoon salt, and pepper in a small bowl. Transfer 1/3 cup of mixture to another small bowl or ramekin and reserve for dipping sauce. Combine shrimp with remaining mixture in a sealable plastic bag and seal the bag pressing out all the air. Marinate the shrimp, refrigerated, turning the bag once, 15 minutes.
Drain shrimp and gentle pat dry. Heat 1 1/8 teaspoons oil in a 12 inch non-stick skillet over moderately high heat. Add half the shrimp and cook, turning occasionally, until golden brown and just cooked through, about 3 minutes total. Transfer shrimp to a platter, and cook remaining shrimp in 1 1/2 teaspoon oil in same manner.
Garnish with cilantro if desired and serve with dipping sauce.
Thursday, November 27, 2014
Gulliver's Corn
I was first introduced to this recipr by Anne Hughson Hale. She would make it for the Thanksgiving celebrations held at my Dad and Mary's home. This dish is super rich, super delicious, and easy to make. The recipe below is a combination of Anne's recipe and a few recipes of the same name found online.
Ingredients:
6 T. unsalted butter, melted
2/3 cup fresh grated parmesan cheese
1 1/2 cup heavy cream (other recipes call for 8 oz of heavy cream and 8 oz milk)
(2) 16 oz bags of frozen white corn (other recipes call for 20 oz of corn)
2 t. salt
1 t. sugar
3 T flour
Directions:
Brush 13X9 inch pan with some of the melted butter.
Sprinkle 1/3 cup parmesan cheese evenly over the bottom of the dish.
Combine the heavy cream/milk, corn, salt and sugar in pot and bring to boil. Simmer 5 minutes. Blend butter with flour, add to corn, mix well and remove from heat.
Put finished corn in heat proof casserole, sprinkle with remaining Parmesan cheese and place under broiler until browned.
Ingredients:
6 T. unsalted butter, melted
2/3 cup fresh grated parmesan cheese
1 1/2 cup heavy cream (other recipes call for 8 oz of heavy cream and 8 oz milk)
(2) 16 oz bags of frozen white corn (other recipes call for 20 oz of corn)
2 t. salt
1 t. sugar
3 T flour
Directions:
Brush 13X9 inch pan with some of the melted butter.
Sprinkle 1/3 cup parmesan cheese evenly over the bottom of the dish.
Combine the heavy cream/milk, corn, salt and sugar in pot and bring to boil. Simmer 5 minutes. Blend butter with flour, add to corn, mix well and remove from heat.
Put finished corn in heat proof casserole, sprinkle with remaining Parmesan cheese and place under broiler until browned.
Monday, November 17, 2014
Apple Dumplings via The Pioneer Women
http://thepioneerwoman.com/cooking/2008/02/apple_dumplings/
I was looking for an apple dumpling recipes and stumbled upon this one. It is not how my mom made apple dumplings. The use of crescent rolls made it super simple. I am not sure what the purpose of the Mt Dew was but the result was delicious. Oh and one more thing, there is ridiculous amount of butter.
I was looking for an apple dumpling recipes and stumbled upon this one. It is not how my mom made apple dumplings. The use of crescent rolls made it super simple. I am not sure what the purpose of the Mt Dew was but the result was delicious. Oh and one more thing, there is ridiculous amount of butter.
Ingredients
- 2 whole Granny Smith Apples
- 2 cans (8 Oz. Cans) Crescent Rolls
- 2 sticks Butter
- 1-1/2 cup Sugar
- 1 teaspoon Vanilla
- Cinnamon, To Taste
- 1 can (12 Oz.) Mountain Dew Soda
Preparation Instructions
Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at
350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
WARNING: Prepare this dish at your own risk. It is beyond imaginable.
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