Wordless Wednesday .... "Jerusalem Artichokes"

This week our "French Friday's with Dorie" will be cooking with a root vegetable that many us many not

know what it is called or be familiar with, so I thought it would make a great Wordless Wednesday Challenge. Please make your guess in the comments and the first one to response correctly gets a prize from the pantry.


What is it?........................ Jerusalem Artichoke or sometimes known as Sunchokes.

Where does it grow?......... native to eastern North America, and found from eastern Canada and Maine west to North Dakota, and south to northern Florida and Texas. Jerusalem artichokes were first cultivated by the Native Americans long before the arrival of the Europeans

How do you prepare it?... Even though there are a wide variety of ways to prepare them, the Jerusalem artichoke was titled 'best soup vegetable' in the 2002 Nice Festival for the Heritage of the French Cuisine.

What does it taste like?..... I find that they taste like a cross between a turnip and a water chestnut.

Have you ever tried it?......Yes, Many times... I love cooking with them when I can find them.


What recipe would you suggest using this mystery Ingredient?.....

Parmesan Crusted Jerusalem Artichoke

Ingredients:

2 pound Jerusalem artichoke, peeled and sliced
1/2 cup olive oil
2 Tablespoons butter
1/2 cup freshly grated parmesan cheese
Salt to taste

Preparation:

On medium, Heat the oil and butter together in a frying pan just until the butter is melted, add the Jerusalem artichoke and fry, stirring occasionally until the Jerusalem artichoke starts to brown (like fried  potatoes), about 20 minutes.
Lower the heat and add the parmesan while stirring.  Cook for one minute, remove add salt, and serve.

"Tuesday's with Dorie" - Sunny-Side Up Apricot Pastries

Today, it was all about the PUFF... the puff, the pastry puff, no Trouble! :)

        Our "Tueday's with Dorie" baking group challenges this month is all about the sweet and savory side of Puff Pastry Doughs. I have not made my own puff dough for a very long time and it was fun to give it another try. Our first challenge is to make Sunny-Side Up Apricot Pastries (we used peaches), my guys are not apricot fans.

One thing I learned a long time ago was that the butter you are working into the dough has to stay cold, so following the hints that both Julia and Dorie gives us are very important. Also, I feel like I get a better flake pattern when I let my dough warm up a little bit between cutting the shape and baking them.

You can check out other fans and fun recipes at  "Tuesday's with Dori".

Making Naan Bread

For our Super Saturday, we decided to make Naan Bread to go with our

"Curried Chicken, Peppers & Peas en Papillote"

Perfect Naan Bread that tastes like it is from an Indian Restaurant is very simple and easy to make. This is a great recipe to add to your Food Storage list because you can use powdered milk in this recipe,  I just add the powdered milk to warm water and not have to worry about heating the milk.

Ingredients

• 3 cups warm milk
• 1 tsp yeast
• 1 Tablespoon sugar
• 2 tsp salt
• 8-9 cups of all-purpose flour
• 1/2 stick soft butter
•  garlic powder (optional)

Instructions

1. add yeast and sugar to warm milk, let stand 3-5 minutes
   
2. add salt and 3½ cups flour to milk mixture and mix in mixer with dough hook for 3-5 minutes or about 8-10 minutes if mixing by hand, Sprinkle additional flour as needed to keep dough from sticking to the sides. Do not exceed 4¼ cups.
   
   
    3. Let rise for 2 hours or until it doubles in size
   
   
   
   
   
   4. Punch dough down and divide into 12 equal pieces and let rest for 30 minutes
   
    
   5. While you dough balls are resting put your stone(s) in oven and preheat oven to 500 degrees. Next roll out dough balls to desired thickness (about the size of a small tortilla)
   
   6.  Cook rolled out dough on stone for 2-4 minutes. Stack cooked Naan on top of each other and brush each side with butter.
   
    
   (If you desire you can add  garlic powder and a couple shakes of salt to your melted butter)

"French Fridays with Dorie" - Curried Chicken, Peppers & Peas en Papillote"

So excited for "French Friday's with Dorie" today... That means dinner will be ready on time or at least early, lol! The recipe featured today can be found in Dorie Greenspan's "Around My French Table" on page 221.
Our group seemed to have had fun with this one this morning and it tasted very yummy. In French the term "En Papillote" mean to cook "in parchment" or "in a pouch". So, its super easy with no hassle clean up, great for a back to school dinner, for when there is lots of homework or extra activities... :)


Another way we like to fix this yummy dish is to make it just like the recipe describes only placing it all together in a baking dish and then making a "Curry Cream Sauce" to pour over the top to bake it in.

CURRY CREAM SAUCE RECIPE

• Salt and pepper
• 1/4 cup flour
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 cup chicken broth
• 1/4 cup dry white wine
• 1/4 cup chopped fresh garlic
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 1/2 teaspoons curry powder, or to taste
• 3/4 cup heavy cream

 Heat oil and butter in a large skillet over medium heat. Stir in flour as if you were making a rue for gravy. Add the chicken broth, wine, garlic, and curry powder. Bring to a boil; reduce heat to medium-low and simmer, uncovered, for 5 minutes. Cover and simmer for 5 to 10 minutes longer. Stir in sour cream, mayo and heavy cream, add salt, to taste. Heat through. If sauce is kept chilled, it will be good for up to a week.

Five Dollar Dinner Challenge... #1

A friend introduced us to a new food challenge yesterday at Five Dollar Dinner Challenge. I was really impressed and since I have been creatively feeding my large family on a budget now for many years I felt right at home. So I decided to take her challenge and tonight WE give you...

SOUPY PIGS IN A BLANKET
(serves 4 people)
Ingredients:
1 Large Can (26 oz) Cream of Tomato Soup ($1.57)
1 package Hot Dogs ($.88)
8 Slices of American Cheese ($.75)
1 Can Biscuits ($.45)
26 oz 2% Milk ($.60)

Directions:

Make the pigs in the blanket by individually wrapping each hot dog with a slice of cheese and a flattened biscuit. Bake at 350* for 30 mins or until golden brown and not doughy inside.

Mix and heat soup as directed on the can. You can save even more here, by mixing the soup with water instead of milk. Our family just prefers a creamier soup...

Cost: $4.29 for entire meal

Note: For a fun and completely balanced meal you can serve with a side of Fruit Cocktail infused Jell-o for dessert at a total cost of $5.75.

Inspirational Divinity

Tonight, Kalee Harris & I had a wonderful time working with the Activity Day Girls in our ward. The theme of tonight's lesson was Self Esteem, Divine Nature and Individual Worth realizing that we are all Heavenly Father's children. We talked about several things that effect us both at home and at school. And then talked about being a "light unto the world" and all the things we could do to help to make the world a better place and how those things can strengthen our testimonies. For our treat tonight we made Homemade DIVINITY CANDY.... 

Ingredients

4 cups sugar

1 cup white corn syrup

3/4 cup cold water

3 egg whites

1 teaspoon pure vanilla

2 cups chopped pecans (optional)

Directions

In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Wipe inside of pan just above sugar mixture line with damp brush to help the sugar mixture from crystalizing. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.

While the sugar mixture is cooking, separate eggs and beat whites into really stiff peaks. (You will not be using the egg yolks for this recipe) Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.

Using 2 spoons, drop the divinity onto waxed or parchment paper, using 1 spoon to push the candy off the other. The candy should be soft but still hold shape, it may look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. Cool the candy completely before serving.

It was very warm and humid here at the beach today, so our candy looks very soft, but tasted great! 

"Back to School" Blondies

Ingredients

• 1 cup packed brown sugar
• 1 cup white sugar
• 1 cup butter, melted
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (6 ounces) semisweet chocolate chips
• 1 cup peanut butter chips

Directions

• In a large bowl, combine the brown sugar, butter, eggs and vanilla until blended. Combine the flour, baking soda and salt;  mix until well incorporated. Stir in chocolate and peant butter chips.
• Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 3 dozen.