My Picadillo

50 Women Game Changer in Food - Week 38

2012-03-08T23:52:00.000-05:00

Darina Allen, co-founder of the of the Ballymaloe Cookery School in Shanagarry, County Cork, Ireland, is #38 on the list of 50 Women Game Changers in Food. She is the author of several cookbooks and has been called "The Julia Child of Ireland".

In honor of Ms Allen, I made her Winter Leek and Potato Soup. It is mild and delicious with a
velvety smooth texture. It's amazingly simple for a weeknight meal and yet elegant enough for your guests. Definately a keeper!

Winter Leek and Potato Soup

Adapted from Darina Allen's recipe courtesy of BBC Good Food

Ingredients:

1/2 stick of butter

1 lb potatoes, peeled and cut into 1 inch pieces

1 small onion, cut the same size as the potatoes

1 lb white part of leeks, sliced (save the green tops for another soup or stock)

3 and 2/3 cups of chicken stock

2/3 cup carton whipping cream

1/2 cup full-fat milk

To finish:

the white part of 1 leek

a small knob of butter

finely chopped chives

Method:

Melt the butter in a heavy saucepan. When it foams, add the potatoes, onion and leeks and toss them in the butter until they are well coated. Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid. Cook over a gentle heat for 10 minutes, or until the vegetables are soft but not coloured.
Uncover the pan and discard the paper. Pour in the stock, bring to the boil and simmer until the vegetables are just cooked - about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of the cream and all of the milk.
To finish the soup, finely shred the white leek and gently cook it in the hot butter for a few minutes until it is softened but not coloured. Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls. Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.

For more recipes by Darina Allen, please visit:

Val - More Than Burnt Toast
Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Heather - girlichef
Miranda - Mangoes and Chutney
Jeanette - Healthy Living

Mary - One Perfect Bite
Kathleen -Bake Away with Me

Viola - The Life is Good Kitchen

Sue - The View from Great Island

Barbara - Movable Feasts

Kathleen - Gonna Want Seconds

Amy - Beloved Green

Jeanette - Healthy Living

Linda - Ciao Chow Linda

Linda A - There and Back Again

Mireya - My Healthy Eating Habits

Martha - Lines from Linderhof

Veronica - My Catholic Kitchen

Annie - Most Lovely Things

Claudia - Journey of an Italian Cook

Alyce - More Time at The Table
Amrita - Beetles Kitchen Escapades

50 Women Game Changer in Food - Week 35

2012-02-24T00:01:00.000-05:00

Edna Lewis, at #35 of the 50 Women Game Changers in Food, was an excellent seamtress, a great cook, and a woman with strong political convictions. Ms Lewis (as she was known) died at the age of 89, but left us with a treasure of refined southern classics.

"As a child in Virginia, I thought all food tasted delicious. After growing up, I didn't think food tasted the same, so it has been my lifelong effort to try and recapture those good flavors of the past."

And that she did, through her four cookbooks: The Edna Lewis Cookbook, The Taste of Country Cooking, In Pursuit of Flavor, and The Gift of Southern Cooking.

It was difficult to chose one of her recipes for this post. They all seemed really wonderful but I was looking for a simple side dish to accompany some spicy grilled shrimp. These potatoes were buttery and delicious but not overpowering.....the perfect choice!

POTATO CASSEROLE

Ingredients

2 lbs boiling potatoes

5 tablespoons unsalted butter, melted

1/2 cup reduced-sodium chicken broth

Preperation

Preheat oven to 425°F with rack in middle.

Peel potatoes and thinly slice (about 1/16 inch thick), then toss with butter, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread evenly in a 2-quart shallow baking dish and add broth. Cover tightly with foil and bake 30 minutes. Uncover and bake until top is well-browned and most of stock is absorbed, 30 to 35 minutes more.

For more recipes by Edna Lewis visit:

Val - More Than Burnt Toast
Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey
Heather - girlichef
Miranda - Mangoes and Chutney
Jeanette - Healthy Living
April - Abby Sweets
Katie - Making Michael Pollan Proud
Mary - One Perfect Bite
Kathleen -Bake Away with Me
Viola - The Life is Good Kitchen
Sue - The View from Great Island
Barbara - Movable Feasts
Kathleen - Gonna Want Seconds
Amy - Beloved Green
Jeanette - Healthy Living
Linda - Ciao Chow Linda
Linda A - There and Back Again

Martha - Lines from Linderhof

Mireya - My Healthy Eating Habits

Veronica - My Catholic Kitchen

Annie - Most Lovely Things

Claudia - Journey of an Italian Cook

Alyce - More Time at The Table

Amrita - Beetles Kitchen Escapades

French Fridays with Dorie - Cheese-Topped Onion Soup

2012-02-24T00:00:00.003-05:00

My family really enjoys french onion soup, so I knew they would the best judges for this recipe. The verdict....excellent!! This is a very simple dish to make and yet the results will truly impress you.

As part of French Fridays with Dorie we are cooking our way through Dorie Greenspan's Around My French Table. Join us next week as we continue our journey.

Daring Bakers make Scones a/k/a Biscuits

2012-01-29T16:10:00.001-05:00

Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens! His recipe for basic scones (see below) was very simple and fail proof. It was a thrill to say I had made them from scratch!! Thanks Audax!!

Basic Scones (a.k.a. BasicBiscuits) 

Servings: abouteight 2-inch (5 cm) scones or five 3-inch (7½ cm) scones Recipe can be doubled

Ingredients: 

1 cup (240 ml) (140 gm/5 oz) plain(all-purpose) flour 

2 teaspoons (10 ml) (10 gm) (⅓ oz) fresh baking powder 

¼ teaspoon (1¼ ml) (1½ gm) salt 

2 tablespoons (30 gm/1 oz) frozengrated butter (or a combination of lard and butter) 

approximately ½ cup (120 ml) coldmilk optional

1 tablespoon milk, for glazing thetops of the scones

Directions: 

1. Preheat oven to very hot 475°F/240°C/gas mark 9. 

2. Triple sift the dry ingredients into a large bowl. (If yourroom temperature is very hot refrigerate the sifted ingredients until cold.) 

3. Rub the frozen grated butter (or combination of fats) intothe dry ingredients until it resembles very coarse bread crumbs with somepea-sized pieces if you want flaky scones or until it resembles coarse beachsand if you want tender scones. 

4. Add nearly all of the liquid at once into the rubbed-inflour/fat mixture and mix until it just forms a sticky dough (add the remainingliquid if needed). The wetter the dough the lighter the scones (biscuits) willbe! 

5. Turn the dough out onto a lightly floured board, lightlyflour the top of the dough. To achieve an even homogeneous crumb to your sconesknead very gently about 4 or 5 times (do not press too firmly) the dough untilit is smooth. To achieve a layered effect in your scones knead very gently once(do not press too firmly) then fold and turn the kneaded dough about 3 or 4 timesuntil the dough has formed a smooth texture. (Use a floured plastic scraper tohelp you knead and/or fold and turn the dough if you wish.) 

6. Pat or roll out the dough into a 6 inch by 4 inch rectangleby about ¾ inch thick (15¼ cm by 10 cm by 2 cm thick). Using a well-floured2-inch (5 cm) scone cutter (biscuit cutter), stamp out without twisting six2-inch (5 cm) rounds, gently reform the scraps into another ¾ inch (2 cm) layerand cut two more scones (these two scones will not raise as well as the otherssince the extra handling will slightly toughen the dough). Or use awell-floured sharp knife to form squares or wedges as you desire. 

7. Place the rounds just touching on a baking dish if you wishto have soft-sided scones or place the rounds spaced widely apart on the bakingdish if you wish to have crisp-sided scones. Glaze the tops with milk if youwant a golden colour on your scones or lightly flour if you want a moretraditional look to your scones. 

8. Bake in the preheated very hot oven for about 10 minutes(check at 8 minutes since home ovens at these high temperatures are veryunreliable) until the scones are well risen and are lightly coloured on thetops. The scones are ready when the sides are set. 

9. Immediately place onto cooling rack to stop the cookingprocess, serve while still warm.

French Fridays with Dorie - Broth-Braised Potatoes

2012-01-29T12:52:00.000-05:00

This wonderfully rustic dish can go nicely with any roasted meat or poultry. Just a few staple ingredients and you're done. I used a variety of fingerling potatoes and just before serving I drizzled them with the concentrated broth. The aroma in your kitchen will bring everyone to the dinner table on time....Bon Appétit!

As part of French Fridays with Dorie we are cooking our way through Dorie Greenspan's Around My French Table. Next week we'll be making Gorgonzola-Apple Quiche.... join us.

50 Women Game Changers in Food - Week 32

2012-01-27T00:31:00.001-05:00

Tracey Ryder and Carole Topalian are the stars for week 32 of 50 Women Game Changers in Food. They co-founded Edible Communities which publishes over 70 magazine across the country and Vancouver, Canada. Each focusing on regional foods, growers, and chefs. They collaborated on their first cookbook Edible: A Celebration of Local Foods, written by Tracy and all photographs were taken by Carole (her true calling). It's a work of art.

The moment I read this recipe I knew it was the one for this week. It was extremely simple to make and the flavors were intense. It's on the spicy side but you can tone it down be reducing the amount of cayenne pepper. I love spicy foods but my husband prefers it a little milder. Either way it's a delicious dish and makes a great presentation without a lot of work. The nutmeg should definitely be fresh, it blends in perfectly and the aroma is wonderful. Enjoy!

Sullivan's Island Shrimp Bog

Courtesy of Tracey Ryder and Carole Topalian (Edible: A Celebration of Local Foods)

Serves 6

Ingredients:

1 1/2 cups long-grain white rice

1/2 pound sliced bacon, finely chopped

2 medium onions, finely chopped

1 teaspoon kosher salt, plus more if needed

3/4 teaspoon freshly grated nutmeg

1/4 teaspoon freshly ground black pepper, plus more if needed

1/4 teaspoon ground cayenne, plus more if needed

2 1/4 cups chicken broth, plus more if needed

1 can (14.5 ounces) diced tomatoes

2 teaspoons freshly squeezed lemon juice

1 1/2 teaspoons Worcestershire sauce

2 pounds medium shrimp (40 count), shelled and deveined

1/4 cup very finely chopped flat-leaf parsley leaves

1 lemon, cut into 6 wedges

1. In a fine-mesh strainer, rinse the rice well under cold running water. Drain well; set aside.

2. In a large heavy Dutch oven or stockpot, cook the bacon over medium heat until golden, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined dish; set aside. Pour off and discard all but 3 tablespoons of the bacon fat remaining in the pot. Add the onions to the pot and cook over medium heat, stirring occasionally, for 3 minutes. Add the drained rice, salt, nutmeg, black pepper, and cayenne and stir for 1 minute.

3. Stir in the broth, tomatoes with liquid, lemon juice, and Worcestershire sauce. Bring to a boil, cover the pot, reduce the heat, and simmer gently for 20 minutes. Stir in the cooked bacon and the shrimp and cook uncovered, stirring occasionally, until the shrimp is cooked through, adding more broth if the rice seems to be drying out, about 10 minutes. Stir the bog with a fork. Taste and adjust seasoning as needed. Sprinkle with parsley, garnish with lemon wedges, and serve immediately.

For more recipes visit:

Val - More Than Burnt Toast
Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey
Heather - girlichef
Miranda - Mangoes and Chutney
Jeanette - Healthy Living
April - Abby Sweets
Katie - Making Michael Pollan Proud
Mary - One Perfect Bite
Kathleen -Bake Away with Me
Viola - The Life is Good Kitchen
Sue - The View from Great Island
Barbara - Movable Feasts
Kathleen - Gonna Want Seconds
Amy - Beloved Green
Jeanette - Healthy Living
Linda - Ciao Chow Linda
Linda A - There and Back Again

Martha - Lines from Linderhof

Mireya - My Healthy Eating Habits

Veronica - My Catholic Kitchen

Annie - Most Lovely Things

Claudia - Journey of an Italian Cook

Alyce - More Time at The Table

Amrita - Beetles Kitchen Escapades

50 Women Game Changers in Food - Week 31

2012-01-21T00:36:00.000-05:00

Week 31 takes us to the lady from "down under", Donna Hay. Known as the Australian Martha Stewart, she is the countries leading food editor and writer of several cookbooks. She began as food editor for Marie Claire and now edits her own magazine Donna Hay. Most of her recipes are simple, not complicated, and delicious. These fish cakes are really tasty and can be made on the spur of the moment. You can get really creative with them too; you can add grated onions and parsley, or your favorite spices. Serve as an appetizer, for lunch or a light dinner. These are definitely a keeper!!

Lemony Fish Cakes

Ingredients

1 lb. (500 g) mashed cooked potatoes
7 oz. (200 g) flaked salmon
2 tsp. finely grated lemon rind
1 lightly beaten egg
Pinch salt and pepper

Directions
Combine roughly mashed potatoes with salmon, lemon rind, egg, salt and pepper. Shape into patties and fry in vegetable oil for 2-3 minutes per side. Serve with mayonnaise and lemon wedges.

For more recipes by Donna Hay please visit the rest of the group:

Martha - Lines from Linderhof

Mireya - My Healthy Eating Habits

Veronica - My Catholic Kitchen

Annie - Most Lovely Things

Claudia - Journey of an Italian Cook

Alyce - More Time at The Table

French Fridays With Dorie - Quatre-Quarts

2012-01-20T00:08:00.001-05:00

Dorie's version of Quatre-Quarts (pound cake) is crumbly and delicious. A very simple and fast recipe. A few simple ingredients and in 30 minutes I had made a wonderful treat for my family. For a little kick I added 2 tablespoons of spiced rum...Salut!

As part of French Fridays with Dorie we are cooking our way through Dorie Greenspan's Around My French Table. Next week we'll be making Broth Braised Potatoes.....join us.

FFWD - M. Jacques' Armagnac Chicken

2012-01-14T00:08:00.004-05:00

Monsieur Jacques' Armagnac Chicken is simple and delicious. It takes just a few ingredients to make what I believe will become a family favorite: chicken, onions, potatoes, carrots, spices, brandy or cognac. Saute the vegetables slightly in a dutch oven, add the whole chicken and place in the oven for an hour. Can it get any easier than that?!

Since I joined French Fridays with Dorie I have learned so much; from how to "spatchcock" a cornish hen to how to stuff a pumpkin to make the most delicious appetizer, but this dish has to be not only one of the tastiest but the easiest to make. Next week we'll be making Quatre-Quarts (pound cake) from Dorie Greenspan's Around My French Table.

Week #29 Betty Fussell

2012-01-09T22:11:00.001-05:00

At number 29 of the 50 Women Game Changers in Food, is Betty Fussell, an American writer. She has written 11 books covering from silent movie screen star Mabel Normand, to American beef, to seasonal food, to the history of corn. She has lectured at state fairs, universities, museums, and a wide variety of other venues all over the country. She's really quite an interesting lady and you can read more about her at her website.

"So let’s treasure and pleasure it while we may, with all our senses flashing a red alert of joy. To look, taste, touch, savor — nothing does that better than sex but food."

-Betty Fussell

While doing my research I came across her chili recipe which is truly off the charts!!

You can make it just as the recipe states...

...or add cheese to your hearts content. Enjoy!!

SAM’S CHILI

2 tablespoons olive oil 

½ to 1 medium onion, chopped 

3 to 4 cloves garlic, chopped 

1 teaspoon oregano 

1 to 2 teaspoons ground red chili (medium hot) 

½ teaspoon ground cumin 

1 pound ground round or chuck 

1 can (16 to 24 ounces) chopped tomatoes 

1 can (1 pound) red kidney beans 

Salt & black pepper to taste

Heat oliveoil in a large sauté pan, add the onion, garlic and spices and cook until theonion softens. Add the meat and stir well until it’s lightly cooked. Addthe tomatoes and their juices, add beans with their liquid. Add seasonings andtaste thoroughly.

Adjustspicing to your taste. Depending on the heat of the chili you use, if you wantmore heat, add some cayenne or Tabasco. You can also add Worcestershire Sauce.

If you needmore liquid, add vegetable juice or water, plus a beef bouillon cube. If youwant a thicker stew, add tomato paste. If you want a chewier meat, use cubedbeef from the chuck and brown it just as you do ground meat.

You can useany kind of beans, like pinto, black, navy. To cook dried beans: Cover beans withwater 2 inches above the height of the beans. Bring to the boil, boil rapidlyuncovered for 2 minutes. Put on a lid, remove the pan from heat and let sit foran hour or more. When ready to use, add more water (if needed) to coverabout 1 inch above the beans. Bring liquid to the simmer, cover partly with alid, and simmer until the beans are tender (1 to 2 hours, depending on thebeans). If desired, add chopped green or sweet red peppers, chopped freshtomatoes, chopped fresh chilies like jalapeno or Serrano. Don’t salt the beansuntil nearly done or it makes them tough.

Anything cango into the pot, like salt pork, chopped sausages, pork on the bone, lamb onthe bone, whatever you have that will withstand long slow cooking.

Serves 1 bigguy, 2 medium guys, or 3 girls

For more recipes by Betty Fussell, please visit the rest of the gang:

For more great recipes by Betty Fuss please visit the rest of our group:

Martha - Lines from Linderhof

Mireya - My Healthy Eating Habits

Veronica - My Catholic Kitchen

Annie - Most Lovely Things

Claudia - Journey of an Italian Cook

50 Women Game Changers in Food - Week 27

2011-12-09T16:47:00.000-05:00

Anne Willan

At number 27 of the 50 Women Game Changers in Food, Anne Willan, originally from England, is "recognized on both sides of the Atlantic as a leading authority on the cooking of France and it's culinary history." She was an associate editor of Gourmet, is the author of more than a dozen cookbooks, and most notably known as the founder of La Varenne (opened in 1975). She taught cooking in London and Paris before moving to the United States, where she currently resides with her husband.

While looking through Anne Willan's many creations I came across her Wild Mushroom Risotto recipe. I, myself, had only made risotto twice before with "ok" results. However, there is a wonderful restaurant in Miami, Caffe di Notte, which serves the most amazing Champagne Risotto with Short Ribs that I had always hoped to be able to make something even close to what I have had there. I hit the jackpot!! It's creamy and tasty with a smooth earthiness from the mushrooms...absolutely DIVINE!! A definite keeper!!

Wild Mushroom Risotto Courtesy of Anne Willan/La Varenne

Fragrant boletus (porcini) mushrooms are classic in risotto, and other intensely flavored types such as chanterelles do well too. Dried mushrooms are an alternative (you'll need about 2 ounces/60g for this recipe), or you can supplement expensive fresh wild mushrooms with some cultivated ones. for example, portabellas, peeled and cut in wedges, make a nice contrast of color with the white rice.

Serves 4 to 6

1 quart/1 liter/1¾ pints chicken or vegetable broth
3 tablespoons/45 g/1½ oz butter
1 small onion, finely chopped
1 cup/200 g/7 oz risotto rice, preferably Carnaroli or Arborio
½ cup/125 ml/4 fl oz dry white wine
¼ cup/30 g/1 oz grated Parmesan cheese
2 tablespoons chopped fresh parsley

For the mushrooms

1 tablespoon olive oil
1 tablespoon/15 g/½ oz butter
1 garlic clove, peeled
½ pound/225 g wild mushrooms, trimmed and cut in ¼-inch/6-mmslices
salt and pepper to taste

Cook the mushrooms: Heat oil and butter in a skillet and add the whole clove of garlic. Add the mushrooms with salt and pepper and sauté them, stirring often, until they are tender and all liquid has evaporated, 5 to 8 minutes depending on the type of mushroom. Take from the heat and discard the garlic clove. Taste, adjust seasoning and set the mushrooms aside.
Heat the broth in a saucepan and keep it warm at the side of the stove. In a heavy-based saucepan, melt half the butter. Stir in the onion and sauté it until transparent, 3 to 5 minutes. Stir in the rice and sauté it, stirring constantly, until it absorbs the butter and looks translucent, about 2 minutes. Add the wine and simmer until reduced by half. Add about 1 cup/250 ml/8 fl oz of the broth and simmer, stirring, until the rice starts to dry, 5 to 7 minutes. Continue cooking, stirring all the time and adding more broth in batches to keep the rice moist. At the end of cooking, the rice should be tender, still slightly al dente (chewy) and creamy from the starch that has begun to leach from the grains. This will take 25 to 30 minutes and don’t hesitate to use plenty of broth.
Meanwhile, reheat the mushrooms in the skillet. When the risotto is ready, stir them into the rice. Take it from the heat and stir in the remaining butter, the Parmesan, and the parsley. Taste, adjust the seasoning and serve the risotto in shallow bowls or on deep plates.

GETTING AHEAD: Risotto is best eaten at once, hence the wait in a good Italian restaurant while your risotto is prepared from scratch. It can be kept warm for up to 15 minutes with the pan in a water bath, but will stiffen so you will need to stir in a little more broth just before serving.

For more great recipes by Anne Willan please visit the rest of our group:

Martha - Lines from Linderhof

Mireya - My Healthy Eating Habits

Veronica - My Catholic Kitchen

Annie - Most Lovely Things

Claudia - Journey of an Italian Cook

French Fridays with Dorie - Chard-Stuffed Pork Roast

2011-12-09T08:48:00.000-05:00

This week's recipe for French Fridays with Dorie was Chard-Stuffed Pork Roast. Another great recipe from Dorie Greenspan's Around My French Table.

This was a very interesting recipe: a pork roast stuffed with a combination of sauteed kale, onions, garlic and the sweet addition of raisins or cranberries (I used cranberries). Then crusted with crushed coriander seeds and peppercorns. It was moist and savory. Delicious!

Ana's Bocadito de Jamon - Ham Spread

2011-12-07T00:01:00.000-05:00

There are of course many versions of this. However, this is Ana's. It's simple, quick and delicious. And when you have a large hungry bunch like she had over Thanksgiving weekend this a great idea for lunch on the run.

Ana's Bocadito de Jamon

1 can Deviled Ham

2 Hormel Ham Steaks (6 oz)

1- 8 oz whipped cream cheese with chives

Process ham in food processor add Deviled Ham and cream cheese. Refrigerate for about an hour and serve on sandwich buns or crackers.

50 Women Game Changers in Food - Week 26

2011-12-02T00:22:00.000-05:00

Rose Gray and Ruth Rogers

Picture courtesy of The Telegraph

They opened the critically acclaimed restaurant The River Cafe in 1987. They introduced Londoners to simple italian dishes made with the finest ingredients. Throughout the years several successful chefs trained in their kitchen including Jamie Oliver. The River Cafe Cook Book, was published in 1995, followed by several others and consistently demonstrating throughout their recipes that with just a few good quality ingredients you can make an amazing meal. Sadly, Rose Gray died of cancer last year at the age 71.

I had intended to make their Expesso and Hazelnut Cake with Chocolate, which you can probably find on Sue's blog (see below), but found that I had all the ingredients for this recipe on hand. I had made something similar to this recently, however I must confess this recipe was much better and so easy to make. Serve with lightly toasted italian bread and a nice red and your done. Salute!

SPAGHETTI AL LIMONE

SERVES 4 (NOT LARGE SERVINGS)

9 ounces, spaghetti
juice of 3 to 4 lemons, the freshest possible
optional: the zest (the grated, colored part of the peel) of some of those lemons
2/3 cup, olive oil
1 1/4 cups, Parmesan cheese - freshly grated (Parmigiano-Reggiano if possible)
sea salt and freshly ground black pepper
2 handfuls fresh basil leaves - chopped

In a generous amount of boiling salted water, cook the spaghetti just until al dente, then drain it thoroughly and return it to the hot (empty) pan.

Meanwhile, beat the lemon juice with the olive oil, then stir in the Parmesan until the mixture is thick and creamy. The Parmesan will melt into the mixture. Season, and add more lemon juice to taste.

Add the sauce to the hot, drained spaghetti and toss gently or shake the pan so that each strand is coated with the cheese. Finally, stir in the chopped basil and, ideally, some grated lemon zest.

For more great recipes by Ruth and Rose please visit the rest of our group:

Val - More Than Burnt Toast
Joanne - Eats Well WithOthers
Taryn - Have KitchenWill Feed
Susan - The Spice Garden
Claudia - ASeasonal Cook in Turkey
Heather - girlichef
Miranda - Mangoes and Chutney
Jeanette - Healthy Living
April - Abby Sweets
Katie - MakingMichael Pollan Proud
Mary - One Perfect Bite
Kathleen -Bake Away with Me
Viola - The Life is GoodKitchen
Sue - The View from Great Island
Barbara - Movable Feasts
Kathleen - Gonna Want Seconds
Amy - Beloved Green
Jeanette - Healthy Living
Linda - Ciao Chow Linda
Linda A - There andBack Again
Martha - Lines from Linderhof
Mireya - My Healthy Eating Habits
Veronica - My Catholic Kitchen
Annie - Most Lovely Things
Claudia - Journey of anItalian Cook

Matafan - Potato Pancakes

2011-12-02T00:10:00.000-05:00

For this French Friday with Dorie we made Matafans. There were several suggestions in Dorie's book, Around My French Table, on how to serve matafans (potato pancakes) as hors d'oeuvres.

However, when I read that her husband likes them with syrup; I was sold on the idea. Breakfast happens to be my favorite meal of the day, when I actually have time to make it like on the weekends. I love the combination of salty and sweet: potato pancakes with syrup and bacon!! Yummy!! The pancakes are time consuming to make because you have to bake the potatoes first then strain them or put them through a food mill but definitely worth the results. They are light, fluffy, and delicious with what topping you prefer.

Roasted Pork Shoulder - Lechon Asado

2011-11-30T22:28:00.000-05:00

If you ever saw the movie "My Big Fat Greek Wedding", you'll remember that they would celebrate every occasion with lamb. Well, we will roast a pork for almost any occasion! On Christmas Eve we even roast an entire pig in a wooden contraption called a "caja china".

This is one of those recipes that it really is a matter of taste. You can add more or less spices. However, I will list what I used but you can adapt to your preference.

Roasted Pork - Lechon Asado

Ingredients:
6 lb. pork shoulder butt (blade roast)
sea salt*
black pepper*
garlic powder*
2 teaspoons crushed oregano*
1 teaspoon ground cumin*
1/2 teaspoon ground mustard
1/2 teaspoon rosemary
1/2 teaspoon cayenne pepper
mojo (store bought if available or mix 1 cup lemon juice, 1 cup bitter orange juice and 8 peeled and crushed garlic cloves. Let sit for about 30 minutes before using for marinade)*

Score the thick skin or hide in a crosshatch pattern with a sharp knife. Place in a roasting pan with the meaty side up to season. With a sharp knife make deep slits into the meat. Season generously with salt, pepper, and garlic. Add oregano, cumin, and the rest of the dry ingredients to taste and then rub well over meat. Pour the mojo over the pork especially into the slits. Turn the meat over and season especially where the meat is exposed through the crosshatch cuts. Cover and let marinate in the refrigerator for at least a couple of hours, if possible overnight would be best.

Roast at 275°, for 5 hours or until internal temperature reaches 160°. The meat will fall off the bone and the skin will be toasty and crunchy.

*These ingredients are a must, the others are optional.

Dorie Greenspan's Pumpkin Stuffed with Everything Good

2011-11-25T09:49:00.000-05:00

This was a featured recipe on French Friday's With Dorie a couple of weeks ago. Due to a really hectic week I was not able to make it. However, it got such rave reviews from everyone I just had to try it for myself. I must say that everything you may have heard or read about this recipe is true. It makes a beautiful presentation and it is so savory that everyone that tried it has asked me for the recipe!! You can make exactly the way the recipes says with bacon, gruyere, scallions, etc., or make your own variation, you can't go wrong!

Thanksgiving in Princeton...

2011-11-24T13:30:00.000-05:00

For several years now, we have been traveling to Princeton for Thanksgiving. We stay with my husband's cousin Eddie, his wife Ana, and their kids. Ana has three sisters that also live in Miami which fly up with their families and their mom. The number of people staying at their house can vary anywhere from 2 families (11 persons), to 5 families (23 persons), during this holiday weekend, and more than half are children (ages ranging from 6 to 25)!

We traditionally go shopping at Wegman's together (we split up the grocery list), play street hockey together, cook and eat together!

Some of the younger crew.

We can be quite a group, but we have a great time. Breakfast time is crazy as Eddie makes homemade pancakes for everyone; he even gives you a choice of chocolate chips, blueberries, or plain.

Lunch is usually a smorgasbord of whatever is in the refrigerator or in the pantry and dinner is always a wonderful surprise made by Ana (one of the best cooks I know personally).

This is Ana's Cheesebread.....Top secret recipe!

Turkey was seasoned Cuban style:.bitter oranges, garlic, oregano, etc....

However, for Thanksgiving's dinner everyone contributes with either a traditional dish or a new recipe recently discovered.

I always make Frida's Corn Pudding. I came across this recipe when I took a cooking class with Viviana Carballo many years ago. This corn pudding is delicious and has become a tradition at everyone's who has tried it. This was definitely a keeper!

CORN PUDDING Courtesy of Frida's Fiesta..Recipes and Reminiscences of Life withFrida Kahlo

(6-8 servings)

12 tablespoons butter
1 cup sugar
7 to 8 cups corn kernels, preferably a few days old
1/2 cup milk
5 tablespoons flour
1 tablespoon baking powder
1 teaspoon salt
5 eggs, separated

Cream the butter and sugar. Puree the corn kernels with the milk. Sift the flour with the baking powder and salt. Beat the egg yolks with the flour until well mixed. Thoroughly combine the butter, corn, and egg mixtures. Beat the egg whites until stiff and gently fold into the corn mixture. Butter a baking dish or ring mold. Fill with the batter and bake in a preheated 350°F oven for 45 to 50 minutes, until the top is golden and a toothpick inserted in the center comes out clean.

50 Women Game Changers in Food - Week 24

2011-11-18T19:28:00.000-05:00

Hey Y'all, It's Paula Deen

I think we would all love to have her as a neighbor! I know my husband would, he loves to watch her on the Food Network and he'll remark, "look at all that butter!" I really admire how life's circumstances just made her stronger and gave her the strength to succeed. As she put it, "I hope my story will inspire others to accept the challenges that life offers. My experience proves that whenever one door closes, another one always opens." She has not only encouraged many to cook but she has made us laugh along the way!

What to cook? I could not decide. So I asked my husband........FRIED CHICKEN! A keeper for sure. The chicken was crispy, moist, and so tender. A real treat even if it's only once in a while. Enjoy and "best dishes t'all!"

Bert's Southern Fried ChickenCourtesy of Paula Deen from Paula Deen and Friends

3-4 pounds of chicken, cut up into 8 pieces
Salt and pepper
2 cups all-purpose flour or self-rising flour
3 eggs
1/3 cup milk
Peanut oil for frying

Liberally sprinkle each piece of chicken with salt and pepper several hours before cooking. Place it in a dish, covered with plastic wrap, in the refrigerator. Be sure to do this early enough in the day, otherwise the seasoning will not penetrate.

Place flour in a plastic kitchen storage bag. When ready to cook, beat the eggs with the milk. Dip the chicken pieces into the egg mixture, then place each piece in the bag. Shake until the chicken is coated. Set the floured chicken on a plate while you heat the oil.

Pour enough oil into a cast-iron skillet (I like to use my Dutch oven) to come only halfway up the sides of the pan. This is important, as the oil rises when each piece of chicken is added . (You must be careful not to let the oil spill out while the chicken is frying; it can cause serious burns or cause a grease fire if the grease lands on a gas flame or electric cooktop.)

Turn the heat to medium high; test by adding a drop of water to the oil. If it sizzles, the oil is ready; this takes about 4-5 minutes. Place about 4 pieces of chicken into the hot oil. Allow to cook on the first side about 8 minutes, and on the second side about 6 minutes, until crispy brown. Pieces with large bones, the legs and thighs, may need an additional minute per side to be completely done. Remove the chicken from the oil and drain well on paper towels. Cook the second batch of chicken.

Leave the chicken uncovered to remain crispy. If you cover it, the crust will get soggy. It's up to you on how you like to eat it.

For other great recipes by Paula Deen, please visit the rest of our group:

Val - More Than Burnt Toast
Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey
Heather - girlichef
Miranda - Mangoes and Chutney
Jeanette - Healthy Living
April - Abby Sweets
Katie - Making Michael Pollan Proud
Mary - One Perfect Bite
Kathleen -Bake Away with Me
Viola - The Life is Good Kitchen
Sue - The View from Great Island
Barbara - Movable Feasts
Kathleen - Gonna Want Seconds
Amy - Beloved Green
Jeanette - Healthy Living
Linda - Ciao Chow Linda
Linda A - There and Back Again
Martha - Lines from Linderhof

Mireya - My Healthy Eating Habits

Veronica - My Catholic Kitchen

Annie - Most Lovely Things

Madrina's Fritas - Cuban Style Sliders

2011-11-16T16:32:00.000-05:00

My son, CJ, loves fritas (Cuban style sliders). There is a restaurant in Miami that is very known for theirs and he always thought those were the best. That was until his godmother, Ana, made some for him this weekend. OMG!! These ARE truly the best and easy to make!

Madrina's Fritas

4 lbs ground beef

4 small spanish chorizo (remove casing)

4 medium onions

10 garlic cloves

1/2 teaspoon cumin

1/2 teaspoon ground oregano

1/2 teaspoon black pepper

4 tablespoons Spanish paprika

1 1/2 teaspoons of salt

Add ground beef, chorizo, onions, and garlic to food processor and process until well blended, almost paste like. Remove beef mixture and season well with remaining ingredients. Form into small burger patties. You can cook them on the grill or fry them. If you don't have slider buns then adjust patty size to the bun.

This is traditionally served with very thin french fries. Ketchup and mustard is totally optional, you really don't need it. Enjoy!!!

The Daring Cooks

2011-11-14T18:47:00.001-05:00

Sarah from Simply Cookedwas our November Daring Cooks’ hostess and she challenged us to createsomething truly unique in both taste and technique! We learned how to cookusing tea with recipes from Tea Cookbook by Tonia George and The New Tea Bookby Sara Perry.

I had heard of cookies,cakes, even sweet breads made with TEA, but never a savory dish. Isearched through all my books and found a Tea Smoked Duck recipe. Samegrocery store again (can’t wait for Whole Foods to open): no duck available. So I decided to make one of the dishes Sarah had suggested in her challenge –Beef Braised in Rooios Tea with Sweet Potatoes. Not only was itsurprisingly delicious, my boys comments were, “whatever you are cooking smellsGREAT!” The meat was so tender and the sauce was great over rice and forbread dipping: WE DID BOTH……….this is definitely a keeper!!

Beef Braised in Rooibos Tea with Sweet Potatoes

Servings: 4-6

Rooibos tea is an herbal infusion from SouthAfrica. Also called red tea, redbush tea, or honeybush tea, it ishoney-flavored and light colored. It is gaining popularity because it is low inbitter tannins and caffeine-free. It can be substituted in this recipe by blacktea, or try another dark herbal tea such as one containing licorice.

Ingredients

1¼ pounds (600 gm) brisketor stewing beef, trimmed and cut into 2-inch (5 cm) chunks

2 tablespoons (30 ml) (18gm) (⅔ oz) flour

1 tablespoon (15 m) oil

2 onions, sliced

2 celery stalks, sliced

3 garlic cloves, crushed

1 tablespoon (15 ml) (8gm) tomato concentrate

5 rooibos tea bags (or 2tablespoons loose tea leaves) **I used Earl Grey(black tea)**

1 quart (1 litre)just-boiled water

5 tablespoons (75 ml) redwine vinegar

4 strips unwaxed orangepeel, pith removed (the peel of about half an orange)

2 cinnamon sticks

2 inches (5 cm) freshginger, peeled and sliced

4 small sweet potatoes,peeled and thinly sliced

¾ cup (175 ml) mild honey(optional)

cilantro (coriander)leaves, to garnish

salt and pepper, to taste

Directions:

1. Season the beef and coatin the flour. Heat the oil in a large stock pot and then brown the beef on allsides.

2. Add the onions andcelery. Put on a tight fitting lid and let soften for ten minutes.

3. Add the garlic andtomato concentrate and cook for one minute.

4. Meanwhile, place thetea bags in a heatproof pitcher and pour over the water. Allow to steep forfour minutes. Then remove the tea bags (or strain out the tea leaves) and pourthe tea into the stock pot. Add the red wine vinegar, orange peel, cinnamonsticks, and ginger.

5. Lower the heat andcover. Let the stew simmer for 2 hours, until the beef is tender.

6. Add the sweet potatoes,honey (if using), and season with salt and pepper. Cook for a further 30minutes, or until the sweet potatoes are soft.

7. Servegarnished with chopped cilantro.

FFWD Spiced Squash, Fennel, and Pear Soup

2011-11-11T00:00:00.000-05:00

Delicious! Absolutely delicious!

It really is.... and if none of the other recipes that have been featured in French Fridays with Dorie so far have not enticed you to buy Around My French Table, this one to me is worth the whole book.

I have tried several different butternut squash soup recipes this season including Giada DeLaurentiis's recipe made by my great friend Bob. But this has to be the best one so far!

The ingredients alone intrigued me: butternut squash, fennel, pears, shallots, garlic, and the spices!

50 Women Game Changer in Food, Week 23

2011-11-10T20:44:00.001-05:00

Nancy Silverton, is a chef and author (7 cookbooks) with an impressive list of restaurants on her resume either as founder, former owner, or current owner; La Brea Bakery, Restaurant Campanile, Pizzeria, Mozza, Osteria Mozza, Jar, La Terza and the latest Trattoria del Latte (co-owner with Mario Batali). At number 23 on the 50 Women Game Changers in Food list she has truly made her mark.

I had made up my mind last week that I would be making her Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano. However, as the week went on and life took place I changed my mind. I got home late from work and I wanted something extremely simple to make and was in the mood for pasta. I had all the ingredients for her Lemon Aioli and it was truly quick, simple, and delicious with angel hair pasta. The most difficult part was "pulverizing" the garlic with a pestle, which I actually enjoy and find to be very therapeutic.

Lemon Aioli
by Nancy Silverton, with Teri Gelber. from NancySilverton's Sandwich Book

Traditionally, an aioli should be made with lots of garlic andextra virgin olive oil. If you find the flavor too strong, you can use halfolive oil and half vegetable oil (and a little less garlic if you must).

2-3 garlic cloves, peeled and chopped (about 1 tablespoon)

1 teaspoon kosher salt

1 extra large egg yolk

1 cup extra virgin olive oil

2-3 tablespoons fresh lemon juice

1 teaspoon finely chopped lemon zest

Using a mortar and pestle, pulverize the garlic and salt to a smoothpaste. (If you don't have a mortar and pestle, smash the garlic with the flatside of a chef's knife or a garlic press.) If your mortar is too small to whiskthe entire amount of oil in (or you don't have one), transfer the mashed garlicand salt to the bowl of an electric mixer or a medium stainless-steel bowl, andwhisk in the egg yolk by hand. Slowly drizzle in the olive oil, drop by drop,whisking constantly. As the mixture begins to thicken, add a teaspoon ofvinegar, a teaspoon of lemon juice, and a teaspoon of warm water. Once you'veadded almost half of the oil, place the bowl in the mixer fitted with a whiskattachment and mix on medium speed. Or continue to whisk in the oil by hand.Pour the oil in a slow, steady trickle, scraping down the sides of the bowl asnecessary. As the mixture thickens, add a little more of the lemon juice andwater, and continue whisking until the remaining olive oil is completelyincorporated and the sauce is thickened. Season with lemon juice and zest, andsalt to taste.

For other great recipes by Nancy Silverton, please visit the rest of our group:

Mireya - My Healthy Eating Habits

Veronica - My Catholic Kitchen

FFWD Twenty-minute Honey-glazed Duck (Chicken) Breast

2011-11-04T17:41:00.002-04:00

This week for French Fridays with Dorie, the recipe as the name indicates called for duck breast. However, unfortunately my local grocery store does not always have it available so I used chicken instead. And I'm really glad I did....it was succulent and delicious! This is really a quick and very simple recipe from Dorie Greenspan's cookbook Around My French Table. Definitely a keeper!!

This is a must have cookbook.

50 Women Game Changers in Food # 22

2011-11-04T17:12:00.000-04:00

This week we honor Amanda Hesser, # 22 on the 50 Women Game Changers in Food list. I have been a fan of the blog co-founded by Amanda, FOOD52, for a while now. It is a one stop smorgasbord of food news, recipes, shopping, articles about upcoming new chefs, and they even have a hotline in case you have any questions about one of their recipes. She has written for The Washington Post, The New York Times (from 1997 through February of this year), and is currently a staff writer for The New Yorker. She has written several books among them The Essential New York Times Cookbook, and the recently published The Food 52 Cookbook.

My kids influenced this week's pick, Chocolate Pudding, it is truly a chocoholic's dream.

Chocolate Pudding courtesy of Amanda Hesser

Serves 3 to 4

2 large egg yolks

3 tablespoons tapioca flour

1/4 cup plus 1 teaspoon sugar

1/2 cup whole milk

1/2 teaspoon fine sea salt

1/2 teaspoon vanilla extract

6 ounces 66% cacao dark chocolate, chopped

Unsweetened whipped cream, for serving (optional)

Put the egg yolks and tapioca flour in a blender and blend on low speed until a light-colored paste forms.

Combine the sugar, cream, milk, salt, and vanilla in a saucepan set over medium heat. Bring the mixture to a boil, then remove it from the heat. Turn the blender containing the egg and tapioca mixture back on low. Quickly and carefully, pour the hot milk mixture into the blender and increase the speed to medium. The heat will cook the egg yolks and allow the tapioca to thicken to the consistency of thick mayonnaise.

With the blender running add the chocolate in stages so it is emulsified into the pudding. When all the chocolate is added, strain the pudding into a serving bowl (or 3 to 4 serving bowls) and let it cool to room temperature before transferring to the refrigerator to cool completely. Top with whipped cream if you like.

Enjoy!

For other great recipes by Amanda Hesser, please visit the rest of our group:

Mireya - My Healthy Eating Habits

Veronica - My Catholic Kitchen

Café Cubano

2011-11-02T21:39:00.000-04:00

Like I mentioned in a previous post, there is nothing like the aroma of freshly brewed Cuban coffee. Well, it is actually Cuban style coffee brewed in an Italian Espresso maker in the good old USA.

Whether it is first thing in the morning, after lunch, or after dinner traditional café drinkers like it:

C-caliente (hot)

A-amargo (bitter-not too sweet)

F-fuerte (strong)

E-espeso(full bodied)

If you add some to a cup of warm milk it becomes a "café con leche",

or if you add a little cream to your demitasse serving it then

becomes a "cortadito". Either way enjoy!!

Fill with water up to the brass valve.

Fill funnel cup with Cuban style coffee, pat down gently then add

more to form a little heap. Screw the top on tightly and place

on medium to high heat on stove.

This particular size espresso maker is for 3 cups.

Add three teaspoons of sugar in a separate cup or mug.

When the first drops of coffee are brewed pour into cup with sugar.

Stir vigorously with the spoon to create a thick froth.

When all of the coffee is brewed add to container

with froth and stir well. Serve while hot!

#21 The Pioneer Woman

2011-10-28T00:30:00.000-04:00

I think it's just amazinghow Ree Drummond began her blog, The Pioneer Woman, just writing abouther experiences on the ranch. It has become of of the most popular foodblogs. She has wonderful recipes and she shares so much of herself thatyou really feel like you know her. The way that she refers to her hubbyas "The Marlboro Man"just cracks me up. There are great storiesabout her kids, the very poignant stories about her brother Mike, and the mostamazing pictures. She has written a cookbook, "The Pioneer Woman Cooks", and evenhas her own spot on the Food Network.

There aremany pictures of Ree Drummond but I had to share this one of her in herkitchen. She was interviewed in this month's issue of CountryWoman Magazine. I am so jealous....all that counter space!!!

Courtesy of Country Woman

Her blog is known for her step by pictures of her recipes. So in her honor as #21of the 50 Women Game Changers in Food I decided to follow her format (somewhat) for this post.

Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together.

Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes.

Slice and serve with remaining sauce.

My Favorite Meatloaf courtesy of Ree Drummond

Ingredients

Meatloaf:
1 cup Whole Milk
6 slices White Bread
2 pounds Ground Beef
1 cup (heaping) Freshly Grated Parmesan Cheese
1/4 teaspoon Seasoned Salt
3/4 teaspoons Salt
Freshly Ground Black Pepper
1/3 cup Minced Flat-leaf Parsley
4 whole Eggs Beaten
10 slices Thin/regular Bacon
Sauce:
1-1/2 cup Ketchup
1/3 cup Brown Sugar
1 teaspoon Dry Mustard
Tabasco To Taste

Preparation Instructions

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.

Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.

With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)

Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

Serve with mash potatoes.

For other great recipes by Ree Drummond, please visit the rest of our group:

October's Daring Bakers' Challenge

2011-10-28T00:01:00.001-04:00

The Daring Bakers' October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!

I really enjoyed the process of making this bread. The cinnamon walnut filling makes it perfect for the holidays. The traditional Povitica is made in a loaf form, however I did not have the loaf pans available so I made it in a springform mold. It turned out beautifully.....this is definitely a keeper!

POVITICA (makes 4 loaves)

Ingredients

To activate the Yeast:
2 Teaspoons (10 ml/9 gm) Sugar
1 Teaspoon (5 ml/3 gm) All-Purpose (Plain) Flour
½ Cup (120ml) Warm Water
2 Tablespoons (30ml/14 gm/½ oz/2 sachets) Dry Yeast

Dough:
2 Cups (480ml) Whole Milk
¾ Cup (180 ml/170gm/6 oz) Sugar
3 Teaspoons (15 ml/18 gm/2/3 oz) Table Salt
4 Large Eggs
½ Cup (120ml/115 gm/one stick/4 oz) Unsalted Butter, melted
8 cups (1.92 l/1.12 kg/39½ oz/2½ lb) All-Purpose Flour, measure first then sift, divided

Walnut Filling:
7 Cups (1.68 l/1.12 kg/2.5 lbs) Ground English Walnuts
1 Cup (240ml) Whole Milk
1 Cup (240ml/225 gm/2 sticks/8 oz) Unsalted Butter
2 Whole Eggs, Beaten
1 Teaspoon (5ml) Pure Vanilla Extract
2 Cups (480ml/450 gm/16 oz) Sugar
1 Teaspoon (5 ml/4 gm) Unsweetened Cocoa Powder
1 Teaspoon (5 ml/3 gm) Cinnamon

Topping:
½ Cup (120 ml) Cold STRONG Coffee
2 Tablespoons (30 ml/28 gm/1 oz) Granulated Sugar
Melted Butter

To Activate Yeast:
1. In a small bowl, stir 2 teaspoons sugar, 1 teaspoon flour, and the yeast into ½ cup warm water and cover with plastic wrap.
2. Allow to stand for 5 minutes

To Make the Dough:3. In a medium saucepan, heat the milk up to just below boiling (about 180°F/82°C), stirring constantly so that a film does not form on the top of the milk. You want it hot enough to scald you, but not boiling. Allow to cool slightly, until it is about 110°F/43°C.
4. In a large bowl, mix the scalded milk, ¾ cup (180 gm/170 gm/6 oz) sugar, and the salt until combined.
5. Add the beaten eggs, yeast mixture, melted butter, and 2 cups (480 ml/280 gm/10 oz) of flour.

6. Blend thoroughly and slowly add remaining flour, mixing well until the dough starts to clean the bowl.

7. Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until smooth and does not stick. Note: I did not use all 8 cups of flour

8. Divide the dough into 4 equal pieces (they will each weight about 1.25 pounds/565 grams)
9. Place dough in 4 lightly oiled bowls, cover loosely with a layer of plastic wrap and then a kitchen towel and let rise an hour and a half in a warm place, until doubled in size.

To Make the Filling10. In a large bowl mix together the ground walnuts, sugar, cinnamon and cocoa.
11. Heat the milk and butter to boiling.
12. Pour the liquid over the nut/sugar mixture.
13. Add the eggs and vanilla and mix thoroughly.
14. Allow to stand at room temperature until ready to be spread on the dough.
15. If the mixture thickens, add a small amount of warm milk.

To Roll and Assemble the Dough:16. Spread a clean sheet or cloth over your entire table so that it is covered.
17. Sprinkle with a couple of tablespoons to a handful of flour (use flour sparingly)
18. Place the dough on the sheet and roll the dough out with a rolling pin, starting in the middle and working your way out, until it measures roughly 10-12 inches (25½ cm by 30½ cm) in diameter.

19. Spoon 1 to 1.5 teaspoons (5ml to 7 ½ ml/4 gm to 7 gm) of melted butter on top.
20. Using the tops of your hands, stretch dough out from the center until the dough is thin and uniformly opaque. You can also use your rolling pin, if you prefer.
21. As you work, continually pick up the dough from the table, not only to help in stretching it out, but also to make sure that it isn’t sticking.
22. When you think it the dough is thin enough, try to get it a little thinner. It should be so thin that you can see the color and perhaps the pattern of the sheet underneath.

23. Spoon filling (see below for recipe) evenly over dough until covered.

24. Lift the edge of the cloth and gently roll the dough like a jelly roll.

25. Once the dough is rolled up into a rope, gently lift it up and place it into a greased loaf pan in the shape of a “U”, with the ends meeting in the middle. You want to coil the dough around itself, as this will give the dough its characteristic look when sliced.

26. Repeat with remaining three loaves, coiling each rope of dough in its own loaf pan.
27. Brush the top of each loaf with a mixture of ½ cup (120 ml) of cold STRONG coffee and 2 tablespoons (30ml/28 gm/1 oz) of sugar. If you prefer, you can also use egg whites in place of this.

28. Cover pans lightly will plastic wrap and allow to rest for approximately 15 minutes.
29. Preheat oven to moderate 350°F/180°C/gas mark 4.
30. Remove plastic wrap from dough and place into the preheated oven and bake for approximately 15 minutes.
31. Turn down the oven temperature to slow 300°F/150°C/gas mark 2 and bake for an additional 45 minutes, or until done.
32. Remove bread from oven and brush with melted butter.
33. Check the bread at 30 minutes to ensure that the bread is not getting too brown. You may cover the loaves with a sheet of aluminum foil if you need to.
34. Remove from the oven and allow to cool on a wire rack for 20-30 minutes, still in the bread pan. Remember, the bread weighs about 2.5 and it needs to be able to hold its own weight, which is difficult when still warm and fresh out of the oven. Allowing it to cool in the pan helps the loaf to hold its shape.
35. It is recommended that the best way to cut Povitica loaves into slices is by turning the loaf upside down and slicing with a serrated knife.

Potaje de Garbanzos - Chickpea Soup

2011-10-26T08:29:00.000-04:00

Garbanzos, or chickpeas, are such a versatile legume. You can use them in soups, salads, to make hummus, tahini dip, just to name a few. But my husband's favorite way is in a potaje (thick soup). It's very hearty so it is best to have during cooler weather. This is the weeknight version using canned chickpeas, otherwise you would start by soaking the beans overnight...okay maybe a post for another day. This soup served with french bread and your favorite red wine is a wonderful meal.

If you have any leftovers, on the following day add about a cup of water, mix well and reheat. When warm enough to your liking emulsify with a hand blender or puree in a regular blender until it reaches a baby food consistency. Yummy!

Chickpea Soup

2-3 tablespoons of olive oil
2 (15.5 oz) cans Chick Peas, drained and rinsed
1 large diced onion
4 garlic cloves, minces
1/2 of large green pepper, cut in long strips
1 ripe tomato diced
1 32 ounces container of chicken or beef stock (I used beef for this one)
1 small spanish chorizo (about 4 inches long cut in thin slices)
1 smoked ham steak (like Cumberland brand) cubed
salt
pepper

Heat the oil in a dutch oven at medium heat. Saute onion, garlic, and pepper until softened. Add tomato, ham, and garbanzos mixing well with the onion mix and cook for another 3 minutes. Add the stock and bring to a boil. Reduce the heat to low and simmer until chickpeas are tender and liquid is slightly reduced, about 30 minutes. Add chorizo and with a wooden spoon mash some of the peas against the inside of the pot (this is to help thicken the soup), stir and cook for another 15-20 minutes. Sprinkle with pepper and taste before adding salt. Serve over with french bread or over white rice.

FFWD - Pissaladière

2011-10-21T19:37:00.004-04:00

Another wonderful recipe from Dorie Greenspan's latest book Around My French Table.

The aroma in my kitchen as I cooked the onions was amazing. Anchovies...not my favorite but they do actually melt into the onions as the recipe states. It was so simple to make and the result were truly impressive. I'll know if it taste as good as it looks tonight. Our book club is meeting tonight to discuss The Paris Wife....

Apple and Butternut Squash Soup

2011-10-21T00:05:00.002-04:00

Week 20 of 50 Women Game Changers in Food, and we honor yet another blogger! Obviously the internet has had a definite impact on the culinary world not only by giving us easy access to a vast variety of recipes at our fingers tips but the ability to share and swap recipes with people from all over the world. Molly Wizenberg has found a niche for herself through her food blog Orangette. She has delicious recipes, amazing pictures, and her stories will get you hooked on her blog.

I had a hard time deciding which of her recipes to make for this post, they all sounded so good. However, when my boys asked me to make this soup again in the same week I knew I had picked a definite winner!

Apple and Butternut Squash Soup

If possible, make this soup a day or two ahead; its flavors meld and deepen after a day or so of sitting in the fridge.

¼ cup olive oil
1 2-lb butternut squash, peeled, seeded, and cut into 2-inch pieces (about 4 cups)
2 flavorful apples, preferably Gala, peeled, cored, and cut into 2-inch pieces (about 2 cups)
1 large onion, peeled and coarsely chopped (about 1 cup)
¾ tsp curry powder
¾ tsp ground mace
½ tsp ground cardamom
1 cup good-quality apple cider
1 quart chicken stock (vegetable works fine as well)
½ tsp salt
¼ freshly ground pepper, preferably white

Heat oil in a large stockpot over medium-low heat. Add the squash, apples, and onion, and stir to coat with oil.

Sauté uncovered, stirring occasionally, for ten to fifteen minutes, or until onion is transparent.

Stir in the mace, curry, and cardamom, and continue cooking until the onion begins to brown.

Add the cider. Bring the mixture to a boil over medium-high heat, and cook for three minutes. Add the stock, lower the heat to medium-low, and simmer the mixture, partially covered, for another 35 minutes, or until squash is tender.

Working in batches, blend mixture in a food processor or blender until smooth (be careful to not overfill, as hot liquid could expand when machine is switched on, making a huge, burning-hot mess). Return soup to the stockpot. Reduce the soup, uncovered, over medium-low heat, to about one-fourth. Stir occasionally. Stir in salt and pepper, and serve hot.

Serves 4-5.

For other great recipes by Molly Wizenberg, please visit the rest of our group:

Cornmeal Cuban Style

2011-10-19T01:08:00.000-04:00

Harina de Maiz was a staple food during my husband's childhood growing up in Cuba. He actually had this for lunch every day for months, it was the only thing available. Once in a while, if he got lucky, they would put a fried egg in it, otherwise it was bland and tasteless due to a scarcity of ingredients. Even though the circumstances were not the best this dish still manages to bring back warm memories for him.

Cornmeal, when cooked as in the recipe below, is savory and has a consistency somewhere in between a creamy polenta and grits. You can eat it alone or as a side dish. It can be cooked with crab legs, pork, or you can even mix it with picadillo. There is a sweet version also, but that will be a post for another day.

Harina De Maiz - Cornmeal Cuban Style

1/3 cup olive oil

1 large onion (diced)*

4 garlic cloves (minced)*

1 medium green pepper (diced)*

1 8 oz can of tomato sauce

12 oz bag of coarse yellow cornmeal

1-2 tablespoons of salt

1/2 teaspoon of pepper

6 cups of water

*Process the onion, garlic, and green pepper in a food processor for a smoother consistency.

Saute the onion, garlic, and green pepper mixture in olive oil in a large heavy pot. When the onion is translucent add the tomato sauce, cornmeal, salt, and pepper. Mix all the ingredients and gradually add the water one cup at a time while stirring frequently. Cook at medium heat and them immediately reduce the heat to low once it begins to thicken. Continue to cook for about 45 minutes to an hour on low heat. Cover but stir every 10 minutes or so to avoid sticking. Add water if needed 1/2 cup at a time until the grain is soft to the bite like grits. Serve while hot. Serves 6 -8