Wednesday, February 15, 2017

WW2017- #1

Wordless Wednesday ... (Take a Guess & Win a prize!)
LET'S PLAY A GAME... MAny of you who enjoy our recipes and cook along with us have asked when we were going to start our WORDLESS WEDNESDAY posts again, we decided to bring our little game adventure to Facebook to see if more people play along.
One of my New Year's resolutions was to lose 100 pounds this year, and I know to do this I have to increase my intake of fruits and vegetables. So as I started studying different things that I could eat and combination that I could put together to help me obtain my goal, while studying new things to eat I came acrossed this very unusual fruit.
SO the game will go like this.... We have posted a series of questions that goes along with the photo posted. All you have to do is answer all the questions, (Correctly of course) either here or on our blog and your name will go into a drawing for a prize.

HERE ARE THE QUESTIONS THAT GO ALONG WITH THE FIRST PHOTO...

What is it?......................
Where does it grow?........
How do you prepare it?....
What does it taste like?.....
Have you ever tried it?....
What recipe would you suggest using this mystery Ingredient?.....

Monday, February 6, 2017

Stuffed Rigatoni Pie

ingredients: rigatoni pasta – 1 pound (500 g) parmesan – 1 cup, finely grated for the filling: ricotta – 1 8 oz (250 g) container mozzarella – 1 cup, finely grated parmesan – 1/2 cup, finely grated eggs – 2, beaten parsley – 1 tsp for the sauce: olive oil – 1 tbsp turkey – 1 pound, ground or ground beef salt and pepper – use very generously garlic cloves – 3, minced italian herbs – 2 tbsp crushed red pepper – 1 tsp crushed tomatoes – 2 14 oz (400 g) cans, with juices mozzarella – 1 1/2 cups, shredded how to: Preheat oven to 400 F (200 C). Cook the rigatoni in boiling water, about 1 minute less than package directions. Drain then toss with the parmesan cheese in a large bowl. Lightly oil a 9″ springform pan and pack the rigatoni in tightly, standing on their ends. to make the filling: In a medium bowl, mix together the ricotta, mozzarella, parmesan, eggs and parsley until well combined, then set aside. to make the sauce: Heat the oil in a large skillet over medium high heat, add the ground turkey or beef and cook until browned. Season with salt and pepper, then stir in the garlic, italian herbs, and crushed red pepper. Cook for another minute or two. Add the crushed tomatoes and simmer over medium heat until most of the liquid has cooked away – about 20 minutes. While the sauce is cooking, fill the rigatoni with the cheese filling. Use a pastry tube to pipe the filling into the noodles, filling each one about 1/2 full. (if you have a problem getting the mixture through a pastry tube, you can blend it with a hand held blender to make it smooth enough to pass through.) When the meat sauce is done, ladle it on top of the rigatoni, pushing it down a bit to fill up the remaining space in the noodles. Bake in the oven for about 15 minutes, then remove and sprinkle over the mozzarella cheese. Return to the oven and cook for about 15 more minutes, until the cheese is bubbly and beginning to brown. Let rest about 15 minutes before removing the form and serving.

Tuesday, January 24, 2017

TWD: Honey-Yogurt Mousse

still Snowing! Still cooking.... Today our challenge recipe for "Tuesday's with Dorie" was HONEY-YOGURT MOUSSE. 

We found it to be nice and refreshing after a heavy, starchy meal. Many of  the TWD friends have posted saying it was too sweet, but we enjoyed ours. After learning how to mousse while training as a chef, I think this recipe is more about the technique rather than the taste. The taste can be controlled in so many ways.  

I served ours topped with plum jelly and toasted sesame seeds. We loved it! 

In keeping with the TWD tradition, we have agreed to not publish the recipe but will tell you that you can find the recipe in Dorie's new cookbook entitled "Baking Chez Moi" 

Monday, January 23, 2017

No Knead Crusty Bread

Make-Over Monday: still snowing... Day 5! This morning I used the left over potato water to make "No Knead Crusty Bread" not as purple in color as I had hoped, but it was delish!


Ingredients: (for 2 loaves)
1 1/2 cup warm purple potato water
2 Tablespoons soft butter
1 teaspoon salt
1 Tablespoon sugar
2 tablespoon dry yeast
3 1/2 cups all purpose flour

---- In a large bowl, mix water, butter, salt and sugar until butter is melted. Sprinkle yeast on top of water and let set for 5 minutes. Stir in flour 1 cup at a time until well blended. Let set in bowl for 20 minutes or until doubled in size. Dump into Dutch over and let rise in pan half way. Bake on 350 for 30 to 45 minutes or until light carmel in color.
                                                                             


Sunday, January 22, 2017

Sesame Crusted Roast Chicken with Purple Potatoes


still snowing... Day 4... And I had nothing better to do than to curl up with my new issue of "Better Home & Gardens" and my new dutchoven. It all started with dinner last night. First recipe was the "Sesame-Crusted Roast Chicken" with purple mashed potatoes and corn. Followed by second recipe, dessert was "Red Velvet Whoopie pies" 

Tuesday, January 17, 2017

TWD: BREAKFAST BISCOTTI

       I am not a big fan of biscotti, but I have to admit this recipe was very easy and it turned out really good. I couldn't find any currents so I used dried cranberries, cherries and apricots. I also only baked them for 20 minutes during both baking sessions. 
         In keeping with the TWD tradition, we have agreed to not publish the recipe but will tell you that you can find the recipe in Dorie's new cookbook entitled "Dorie's Cookies"

Tuesday, January 10, 2017

TWD: Granola Cake

Our challenge today was to make granola cake. I have tried this recipe before for a breakfast/brunch cake and it was really good. This time I added pumpkin and bananas for an extra boost of energy. very 



I was amazed at the textural sponginess of these little cakes. They were very tasty and easy to make. 

                                                               







In keeping with the TWD tradition, we have agreed to not publish the recipe but will tell you that you can find the recipe in Dorie's new cookbook entitled "Baking Chez Moi"