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Yearly Archives: 2010

How to Prepare Fresh Pumpkin Puree

Posted on November 11, 2010 by amydeline

When it comes to Thanksgiving desserts, does it get any more classic than pumpkin pie?? Pumpkin is the bright orange star of autumn produce. They play a leading role in Halloween celebrations and an even tastier role at Thanksgiving. As far as I’m concerned, serve whatever other desserts you’d like on Thanksgiving, as long as there’s at least one pumpkin pie. So, in honor of our Thanksgiving Week here at The Gourmand Mom, we’ll be making a pumpkin pie, using my mom’s tasty recipe for Fresh Pumpkin Coconut Pie.

Like many families, we purchased several pumpkins to adorn our front steps throughout October. They lasted out there for a month, until one afternoon, we opened the door to find the remnants of what used to be the Frankenstein pumpkin. We were all a bit flummoxed upon finding the remains. The boys were devastated. What horrific event could have caused the brutal destruction of our little pumpkin; so thoroughly ravaged on our front steps. We all felt a bit violated. But, my husband dutifully cleaned up the remains and we did our best to put the past behind us. And then, the very next day, the vicious pumpkin villian returned.

Let’s just call him Squirrely. Squirrely stood there on our front steps, staring at me with his beady little eyes, looking all cute with his fluffy tail. And then he strutted himself over to the next largest pumpkin, and shamelessly went to work. So strong was his passion for pumpkin, that he worked diligently at his task for at least an hour, as we all stood staring in awe. Squirrely was clearly a master of pumpkin. To his credit, he waited a month before devouring our decor.

Clearly, I wouldn’t be using any of those pumpkins to make my pumpkin pie. Luckily, our grocery store is well-stocked with pumpkins. For the purpose of making pumpkin puree for pies or other pumpkin desserts, your best bet is to pick up a Pie Pumpkin or Sugar Pumpkin. They are smaller and will produce a less watery, more flavorful result. When my mom prepares the pumpkin for her pies, she typically prepares the puree in a similar fashion to mashed potatoes. She cuts the pumpkin into chunks, removes the skin, boils, then mashes. It’s a technique which has always worked well for her. However, an easier alternative to chopping a hard pumpkin into pieces and removing all of the skin is to roast the pumpkins. Once roasted, the tender insides will scoop out with ease. Here is a step by step guide on how to prepare fresh pumpkin puree by roasting.

1. Thoroughly rinse the pumpkins.

2. Ideally, cut the pumpkins in half, from the stem to the base. However, if you happened to purchase the world’s hardest pumpkins or perhaps left your pumpkins in the freezing car overnight, you may have to settle for simply sawing and prying off the top. After trying every one of my very sharp knives on my stubborn pumpkins, I considered inviting Squirrely inside to help. (He clearly knows how to get inside a pumpkin.) Seriously, a hacksaw wouldn’t have cut through my pumpkins. But, eventually I managed to wrestle the tops off. Don’t worry, if you can not manage to cut your pumpkins in half, rest assured that the  pumpkins will roast just as well with only the tops removed.

3. Use a spoon or ice cream scoop to remove all of the seeds and stringy parts from the pumpkin. Save the seeds for roasting.

4. Place the pumpkin upside down on a baking sheet (cut sides down, if you were able to cut your pumpkin in half). Fill the bottom of the baking sheet with a thin (1/4 inch) layer of water.

5. Roast at 375 degrees for about 90 minutes. Test by inserting a fork into the inside of the pumpkin. It should be quite tender. Allow to cool.

6. Scoop out the tender insides.

7. Use a blender, food processor, or immersion blender to puree until smooth. Refrigerate until ready to use.

** Two small Pie Pumpkins should produce about 3-4 cups pumpkin puree.

If you’re preparing fresh pumpkin puree, be sure to roast the seeds separately for a tasty snack. I seriously ate so many pumpkin seeds yesterday that I’m beginning to suspect I may be sprouting a pumpkin in my belly. They are a delicious and highly nutritious snack.

To roast the pumpkin seeds: Rinse the seeds and separate from the stringy pumpkin pieces. Discard the stringy pieces. Lay the pumpkin seeds in a single layer on a paper towel to dry. Spread the seeds onto a baking sheet. Toss with a bit of olive oil. Sprinkle with sea salt and pepper. Bake in a 375 degrees oven for about 20 minutes. Enjoy!

Stay tuned for the recipe for Fresh Pumpkin Coconut Pie, coming up next!

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Cranberry Orange Sauce, Super Stuffing, and Other Thanksgiving Sides

Posted on November 10, 2010 by amydeline

It’s Thanksgiving Week here at The Gourmand Mom. Yesterday we started talking about the side dishes; my personal favorite part of the Thanksgiving feast. Today, we’re going to continue looking at a few easy and delicious dishes to complete any Turkey Day buffet. We’ll start with a fresh cranberry sauce, accented with freshly squeezed orange juice and zest. Then, we’ll take a look at my favorite Sausage, Apple, and Leek Stuffing recipe. After that, we’ll take a glance back at several other previously-posted Gourmand Mom recipes which would work beautifully for this occasion. Pick and choose what works for you.

As a child, I was a jellied cranberry sauce girl, through and through. I can not tell a lie; I still love the stuff. But, over the years, I’ve also learned to love fresh, whole berry cranberry sauce. It’s delicious paired with a bite of turkey or spread on leftover turkey sandwiches. I’ve even used it to make cranberry linzer-style cookies and baked it with brie wrapped in puff pastry. Spread some on top of a cheesecake for a seasonal touch!

Fresh cranberry sauce can be as simple as simmering cranberries in water with a bit of sugar or you can get creative incorporating other flavors. Most commonly, other fruit flavors are added, though I once made a cranberry sauce which featured caramelized onions. And I’ve got to admit that it was pretty spectacular. But, a cranberry-onion sauce might not be up everyone’s alley, so today we’re sticking with a basic Cranberry Orange Sauce. We’re replacing part of the water with fresh squeezed orange juice, then mixing in the zest of the orange skin. Simple and delicious.

Cranberry Orange Sauce

Ingredients

  • 1 12-ounce bag Fresh Cranberries
  • 3/4 cup Sugar
  • Juice from 2 Oranges (about 1/2 cup)*
  • 1/2 cup Water*
  • Zest from 1 Orange

*Use 1 cup of liquid total.

Directions

Rinse cranberries and carefully examine for any stems or overly mushy berries. Combine all ingredients in a saucepan over medium heat. Bring to a simmer. Lower heat and continue simmering for 10-12 minutes, stirring occasionally, until all cranberries have popped and the mixture has thickened. Remove from the heat and cool completely before serving.

The Stuffing

A few months ago, we celebrated Thanksgiving in June; a prelude to Christmas in July. For our summertime Thanksgiving meal, we enjoyed an open-faced turkey sandwich. On that sandwich, we piled on my favorite Thanksgiving stuffing. The secret is the sausage. My mom’s traditional stuffing incorporates the turkey giblets. You know, that pouch of organs which comes stuffed inside the turkey. The thought of it makes my skin crawl. Though, to be completely honest, I really enjoyed the texture which those giblets added to the stuffing. Regardless, I just can’t bring myself to use the giblets. For me, the perfect stuffing addition is ground sausage. The sausage adds such an incredible flavor and that great texture I was so fond of as a child. To the sausage, we add some mild leeks, sweet apples, and a generous handful of dried cranberries. Herb-seasoned bread cubes and chicken stock complete the mix. You won’t need more than a little salt and pepper after that.

The original idea for this stuffing comes from the Food Network recipe, found here. Over the years, I’ve adapted and simplified the recipe to suit our tastes. The recipe can easily be doubled, tripled, or stretched by adding more bread cubes and stock. Add the stock gradually until it reaches the right consistency. The mixture should be moist, but not mushy.

Sausage, Apple, and Leek Stuffing

Ingredients

  • 1 pound Bulk Breakfast Sausage
  • 2 Tablespoons Butter
  • 2 Granny Smith Apples, peeled and diced
  • 1 1/2 cup Leeks, finely sliced (about 1 large leek)*
  • 6 cups Herb-Seasoned Bread Cubes
  • 2 1/2 cups Chicken Stock (approximately)
  • 1/3 cup Dried Cranberries
  • Salt and Pepper, if desired

*To see my photo guide on leeks, click here.

Directions

Preheat oven to 375 degrees. In a pan, cook the sausage until fully cooked, about 8-10 minutes. As it cooks, use a spoon to break up the sausage into small pieces. Remove the cooked sausage and place it in a large bowl. In the same pan (no need to clean it out) melt the butter over medium heat. Add the apples and leeks. Cook for 3-4 minutes until softened. Add the apples and leeks to the bowl with the sausage. Add bread cubes and dried cranberries. Stir to combine. Slowly add the chicken stock, stirring between additions to give the bread a chance to absorb the stock. Continue adding stock until the stuffing is moistened but not mushy. Most of the bread cubes should still appear as cubes. (2 1/2 cups of stock should be about right, but add a little less or a little more, as needed, to get the right consistency.) Place the stuffing in a baking dish and bake for about 30 minutes, until heated through and the top feels firm.

Serves 8-10

*The stuffing can be fully prepared ahead of time, refrigerated and then baked before serving.

A Few More Thanksgiving Side Dish Ideas

Over the past few months, I’ve shared a few recipes which would work wonderfully for a Thanksgiving feast. Here’s a round-up of a few Gourmand Mom Thanksgiving side dish ideas.

Roasted Brussel Sprouts with Bacon and Walnuts


Bacon-Stuffed Mushrooms

Green Beans Almondine

Sweet Honey Cornbread


Shaved Apple-Fennel Salad


Autumn Harvest Salad
Roasted Garlic Smashed Potatoes

Tomorrow, we’re moving on to the desserts! Yummy, yum, yum!

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Thanksgiving Week – Spiced Sweet Potato Puree with Pecan Streusel

Posted on November 9, 2010 by amydeline

It’s Thanksgiving Week here at The Gourmand Mom. We’re gradually working our way through a full Thanksgiving menu; the bird, the sides, and the sweets. Hopefully, as we make our way through the feast, you’ll find a little something which works for you, whether you’re preparing the whole meal for a large crowd or bringing a dish or dessert to share. Yesterday, we took a look at an Herb-Roasted Turkey Breast with Pan Gravy. Today, we’re moving on to my favorite part; the side dishes. The best part is that all of my side dish ideas can be prepared a day or two ahead of time, which gives you more time to enjoy your family and friends (or the game) on Turkey Day.

We’re starting with a sweet potato puree. I’ve been making some variation of these sweet potatoes for as long as I’ve been cooking a Thanksgiving meal. They’re spicy, they’re sweet, they’re practically a dessert. The base is always the same; sweet potatoes, slow-roasted to develop maximum sweetness, pureed until smooth, sweetened with a bit of maple syrup, then spiced with a generous amount of cinnamon, ginger, and nutmeg. The topping varies from year to year. This year, I’m going with a crumbly pecan streusel topping. For a less sweet alternative, buttered pecans, toasted with cinnamon and cayenne, add the perfect crunch and kick of spice. And it’s hard to go wrong with toasted mini marshmallows (for the kid in all of us).

Spiced Sweet Potato Puree with Pecan Streusel

Ingredients

For the Sweet Potatoes:

  • 5 large Sweet Potatoes or Yams
  • 1/4 cup Maple Syrup
  • 1/2 stick Butter, melted
  • 1 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Ginger
  • 1/8 teaspoon Nutmeg

For the Pecan Streusel:

  • 1/2 cup Flour
  • 1/3 cup Brown Sugar
  • 1/2 teaspoon Cinnamon
  • 1/2 cup Pecans, coarse chopped
  • 1/2 stick Butter, melted

Directions

Preheat oven to 375 degrees. Wash the sweet potatoes and pierce the skins several times with a fork. Place on a baking sheet and bake for 1 1/2 – 2 hours, until very tender. Allow to cool. When cool enough to handle, scoop out the potato and discard the skins. Puree the sweet potatoes until smooth. Stir in the melted butter and syrup. Add the syrup a little at a time to reach your desired level of sweetness. Add the cinnamon, ginger, and nutmeg. Stir to combine. Taste and adjust seasoning, if desired. Spoon the puree into a baking dish.

To prepare the streusel, combine the flour, brown sugar, cinnamon, and pecans in a bowl. Pour the melted butter over the mixture and stir until well-combined. The mixture should be crumbly. Scatter the streusel over the sweet potatoes. The entire dish can be prepared to this point ahead of time and refrigerated. When ready to reheat, place in a 350-375 degrees oven for about 30 minutes, or until well-heated through.

As an alternative to the streusel topping, try toasting a cup of pecan halves in a pan with a little butter, cinnamon, and a dash of cayenne.

Serves about 8


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It’s Thanksgiving Week! Herb Roasted Turkey Breast with Pan Gravy

Posted on November 8, 2010 by amydeline

You didn’t think I’d leave ya hanging for Thanksgiving, did ya? I’d never do a thing like that! I figured it wouldn’t do you very much good if I waited until the day after Thanksgiving to share all of the delicious things I ate, so I’ve decided to officially declare this Thanksgiving Week on The Gourmand Mom.

We’ll start with the basics; turkey and gravy; and go from there. We’ll work our way through a fantastic Spiced Sweet Potato Puree with Pecan Streusel. Our mouths will water over some homemade Cranberry Orange Sauce. Then we’ll take a look back at my favorite stuffing recipe and a few other previously posted dishes which would make perfect additions to any Thanksgiving table. After that, we’ll try out a new doughy dinner rolls recipe I’ve got my eyes on. Finally, we’ll move on to the desserts; my mom’s Pumpkin Coconut Pie and my favorite Chocolate Pecan Pie. After that, well, we’ll just have to see where it goes from there.

Today, we’re starting with the turkey. I’ll let you in on my dirty little secret. I haven’t roasted a whole turkey in years. For the past fews years, I’ve been roasting a bone-in whole turkey breast separate from the drumsticks. Some people may claim that this is Thanksgiving culinary sacrilege. I claim that it produces the best end result. Here’s the deal… when you cook the turkey whole, you’re forced to continue cooking that big ole turkey until the slowest cooking parts come up to a safe temperature. In the mean time, this often results in overcooking and drying out the faster cooking breast. And who likes dried out turkey breast?? Not me!

By cooking the turkey breast separate from the drumsticks, you can cook each part to perfection. The roasted turkey breast continues to make a stunning presentation on the Thanksgiving table.  Serve it with roasted drumsticks on the side and you’ll hardly notice the difference. Besides, how long does everyone really sit and gaze at the whole turkey before it gets carved and served anyway? The roasted turkey breast is big, golden brown, and perfectly moist. Your guests will have nothing to complain about.

Because the turkey breast is smaller, it will require less cooking time. Furthermore, the smaller size is easier to handle overall. So, my recommendation is to cook a large turkey breast separate from the drumsticks. My grocery store carries whole turkey breasts right alongside the whole turkeys. One large turkey breast should serve at least 6-8 people with some leftovers. If you’re serving a large crowd, buy two. For dark meat lovers, grab a couple drumsticks. Go crazy. Buy more than two. Then roast (or braise) the drumsticks separately and serve with your perfectly roasted turkey breast.

There are many creative recipes out there for turkey. Food Network is consistently a wonderful source for turkey recipes and other Thanksgiving menu ideas. Today, we’re sticking with a basic herb-roasted preparation. We’ll rub the turkey with an herbed butter, then begin by roasting at a high temperature to achieve a nice brown color on the skin while searing the exterior to lock in the juices. Then, we’ll lower the heat and let the turkey finish cooking to perfection. As the turkey cooks, delicious juices will collect on the bottom of the roasting pan. We’ll enrich the flavor of those juices by placing a few aromatics, in the form of celery, carrots, and onions, in the bottom of the roasting pan. While the turkey is resting, we’ll be able to turn those juices and a bit of chicken stock into a simple and delicious pan-gravy.

Herb Roasted Turkey Breast with Pan Gravy

Ingredients

  • 1 6-7 pound Turkey Breast (bone in)
  • 1/2 stick Butter, softened
  • 1 Tablespoon Dijon Mustard
  • 1 teaspoon Garlic, minced
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon Thyme
  • 1 teaspoon Rosemary
  • 3/4 cup Carrots, coarse chopped
  • 1 Onion, quartered
  • 3/4 cup Celery, coarse chopped
  • 2 cups Chicken Stock

Directions

The night before, remove the turkey breast from it’s packaging. Place on a rack in a roasting pan and sit, uncovered in the refrigerator.

Preheat oven to 475 degrees. In a small bowl, combine the butter, mustard, garlic, salt, pepper, thyme, and rosemary. Rub the herbed butter all over the turkey. Working from the edges, try to loosen the skin and rub some of the butter directly onto the turkey breast. In the bottom of the roasting pan, scatter the carrots, celery, and onion. Add the chicken stock to the bottom of the pan. Place the pan on the middle rack of the oven and roast for 25 minutes. The skin should take on a nice golden browned color. Baste the turkey with the pan juices. Then, lower the heat to 325 degrees. Periodically, baste the turkey with the juices from the bottom of the pan. (If the bottom of the pan becomes too dry during cooking, add a little more stock.) Continue cooking until the internal temperature reaches 165 degrees. Use an instant read meat thermometer, inserted into a deep part of the breast, to check the temperature. A 7 pound turkey will take approximately 2 hours at 325 degrees, after the initial 25 minutes at 475 degrees. When the turkey is cooked, remove the pan from the oven. Loosely cover the turkey with foil and allow it to rest for about 20 minutes. Meanwhile, prepare the gravy and side dishes.

Serves about 6-8, generously

Turkey Pan Gravy

Ingredients

  • 3 Tablespoons Butter
  • 3 Tablespoons Flour
  • Drippings from Turkey
  • 1 1/2 cups Chicken Stock (approximately)

Directions

Pour out the turkey juices from the roasting pan. Strain to remove the vegetables. Allow the juices to sit for a few minutes. The fat will rise to the top. Pour off the fat and reserve the remaining juices. Add chicken stock to the juices to make a total of 2 cups liquid. In a saucepan, combine the butter and flour over medium heat, whisking continuously. Cook for a minute or two. Then, whisk in the turkey juice/chicken stock. Bring to a simmer.Cook for 2-3 minutes until the gravy begins to thicken. Taste and adjust seasoning with salt and pepper, as desired.

Makes 2 cups

Now, if you’ve just got to create that beautiful, Norman Rockwell style, picture-perfect bird, here are a few tips for handling that whole turkey:

  • Do not stuff your turkey. Stuffing your turkey presents a food safety and moist turkey challenge. Since the stuffing is in contact with the raw turkey, it will need to reach a temperature of 165 degrees to be safe. In order to reach this safe temperature, you’ll often end up cooking the turkey longer than necessary. Instead, bake your stuffing separately and throw a few herbs and aromatics into the turkey cavity; celery, onions, carrots, garlic, thyme, rosemary, etc.
  • Allow your turkey to sit uncovered in the fridge overnight before roasting. This will help to produce a crispier skin.
  • Start your turkey at a high temperature (475 – 500 degrees) for the first 20-30 minutes, then reduce heat to 325 or 350 degrees to finish cooking.
  • Don’t bother with that flipping the turkey technique you may have seen. In my opinion, it’s more trouble than it’s worth.
  • To brine or not to brine? Brining your turkey in a solution of salt, water, and other seasonings is said to produce a juicier and more flavorful turkey. There are people who swear by brining to produce the best turkey. I’m not one of those people. I’ve brined and I’ve not brined. In my opinion, the difference is minimal. But if you’ve got the time  and space to do it, go for it. Click here for a useful resource on brining.
  • Loosely tenting the turkey with foil during cooking can help to prevent over-browning and keep the turkey moist. Be sure to remove the foil during the last 45 minutes to achieve a nicely browned skin.
  • To be safe, all parts of your turkey should register 165 degrees on an instant read thermometer. Some resources list 180 degrees as the minimal temperature. The USDA recommends 165 degrees as measured in the  innermost part of the thigh and wing and the deepest part of the breast.
  • Let your turkey rest for at least 20-30 minutes before carving. This is a good time to make the gravy and finish reheating your side dishes.
  • After dinner, throw the whole turkey carcass into a large pit of simmering water. Follow my procedure for chicken soup to make a tasty turkey soup. Click here for my chicken soup procedure.

A few excellent resources for turkey info:

FDA – Let’s Talk Turkey

Food Network – Top Ten Turkey Tips

Food Network – Turkey Recipes and Turkey Calculator

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Sweet Potato Bisque with Pan-Seared Scallops and Bacon

Posted on November 7, 2010 by amydeline

Confession: I’m a digger. Give me a pint of cookie dough ice cream and I will inadvertently eat the entire container as I dig and search for those luscious little bits of cookie dough. Just one more bite always uncovers the hint of another piece. So, I dig and eat and work with the patience of an archeologist at an excavation site, gently removing each glorious piece of cookie dough. I get lost in my work, until suddenly I’m holding an empty container. I feel both ashamed and proud simultaneously. I’m a digger.

So, you may imagine the little problem I had with those brownies I recently shared with you; the ones I so cleverly filled with bits of halloween candy; those bits of halloween candy which taunted me into consuming bite after bite after bite of chewy, fudgey brownies. I would have stopped. Really, I would have. But then I’d catch a glimpse of something; a piece of Twix, perhaps. One more bite. But wait…what’s that? Gooey, melted Reese’s Peanut Butter Cup, behind which hid a few caramel-coated peanuts; remnants of a chunk of Snickers. And that’s how the brownies disappeared, one focused bite at a time.The baby in my belly is most thankful for the sweet treat.

But this post isn’t about my small digging problem. Though it is about sweets; sweet, sweet, sweet potatoes. With Thanksgiving fast approaching, I’ve got sweet potatoes on the brain. And my brain was convinced that it was the perfect time for a spicy sweet potato bisque. I know. You’re probably thinking that this girl sure makes a lot of soups for someone who claims to be largely indifferent to soups. Perhaps I enjoy soup even more than I realize.

When it comes to creamy, bisque-style soups, I’ve got a little weakness for serving them with a bit of fresh seafood showcased in the center. (See my recipe for Chilled Avocado Soup and Crab Cake with Chipotle Remoulade.) A bit of crunch in the form of crispy bacon, croutons, seeds or nuts never hurts too. These little touches of flavor and texture turn a simple bisque into a simply elegant meal. I’m pairing my sweet potato bisque with a few seared sea scallops and some crispy applewood-smoked bacon for a fantastic autumn meal.

Spiced Sweet Potato Bisque

Ingredients

  • 4 large Sweet Potatoes
  • 1 medium Onion, chopped
  • 1 teaspoon Garlic, minced
  • 5-6 slices Bacon*
  • 3 cups Chicken Broth
  • 1 cup Half and Half
  • 1 teaspoon Salt
  • 1/2 teaspoon Cinnamon
  • 1/8 teaspoon Ginger
  • Dash of Nutmeg
  • Dash (or two) of Cayenne

*If available, I recommend using applewood smoked bacon. It’s nitrate free and the flavor is fantastic.

Directions

Preheat oven to 375 degrees. Wash the sweet potatoes and pierce the skin several times with a fork. Place the sweet potatoes on a baking sheet and bake for about 90 minutes until fork-tender. Remove from the oven and allow to cool.

In a large wide-bottomed saucepan or stockpot, cook the bacon over medium heat until crispy. Remove the bacon and set aside for garnishing the soup. Pour off all but about 2 tablespoons of the bacon grease. Add the onion and garlic to the bacon grease and cook for about 5 minutes until the onions are tender and slightly translucent. When the potatoes are cool enough to handle, scoop out the sweet potato and add it to the pan. Discard the skins. Add the chicken broth. Simmer the sweet potatoes in the broth for a few minutes. Then, allow the mixture to cool slightly. Blend the mixture until completely smooth. (An immersion blender is the most convenient tool for the job, but a regular blender or food processor will work fine. Just be careful when transferring the warm mixture to a blender or food processor.) Return the blended mixture to the saucepan. Add the half and half and stir until well blended. Add the salt and seasonings. Taste and adjust seasoning as desired. Serve warm.

Note: Depending on the size of the sweet potatoes and your desired soup consistency, you may need to add more or less chicken broth and half and half.

For the Pan-Seared Scallops: To cook the scallops, heat 2-3 tablespoons of olive oil in a pan over medium to medium-high heat. Pat the scallops dry and season with a little salt. (About a pound of scallops will serve four people.) Place the scallops in the pan. Let them cook for about 2-3 minutes, without disturbing. Once they’ve formed a golden-brown crust, turn the scallops over. Cook for another 2-3 minutes on the other side, or until fully cooked through. Cooking time will vary depending on the size of the scallops.

To Serve: Pour some of the warm soup into a wide bowl. It shouldn’t be too deep. Place several seared scallops in the center of the soup. Top with the crispy bacon reserved from the soup.

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World’s Simplest Homemade Fudgey Brownies

Posted on November 5, 2010 by amydeline

Without question, the worst part of baking is the mess. I love to bake, but I can’t stand the mound of dirty mixing bowls, measuring cups, spatulas, pans, and measuring spoons that it results in. For me, simple recipes which utilize minimal ingredients and one-bowl preparation are always attractive. Don’t get me wrong. Quality and taste will always be my top priorities, but there’s nothing wrong with trying to achieve those ideals in the simplest way possible.

Last week, I got the idea in my head to make brownies. When it comes to brownies, I like them dense, chewy and super fudgey. After reviewing the ingredients in several fudgey brownie recipes, it occurred to me that I could probably make the world’s simplest fudgey brownie recipe; so simple that you’ll probably never need to read this recipe again; so simple that using a boxed brownie mix will start to seem like hard work. So, last week, I tested my idea. And, it worked. It worked perfectly. Gooey, fudgey brownies that were easier than a piece of cake to make.

Here’s the deal… 1 stick Butter + 1 cup Chocolate Chips + 1 cup Sugar + 1 cup Flour + 2 Eggs, mixed in 1 Saucepan and baked in 1 Baking Dish = 1 Delicious Batch of Brownies. Five ingredients total; one of each, except the eggs. You’ve got to use two eggs. It’s simple. It’s memorizable. It’s totally chocolicious.

Once you’ve got the basics down, you’ve got a few options. You can add a little salt (up to 1 teaspoon), if you’re like me and like that touch of salty flavor to your baked goods. A tablespoon of unsweetened cocoa powder will deepen the chocolate flavor; another plus in my book. Then, throw in whatever little add-ins you like; chocolate chips, nuts, shredded coconut, candied citrus peel, etc. Go wild. This time, I threw in some chopped up pieces of leftover Halloween candy! And next time, I’m thinking about making Monkey Brownies with peanuts and bits of fresh banana!

Fudgey Brownies

Ingredients

  • 1 stick of Butter
  • 1 cup Chocolate Chips
  • 1 cup Sugar
  • 1 cup Flour
  • 2 Eggs
  • 1 Tbsp Unsweetened Cocoa Powder (optional, for a darker chocolate flavor)
  • Up to 1 tsp Salt (optional)
  • Optional Add-ins (Nuts, Coconuts, Candy, Candied Citrus Peel)

Directions

Preheat oven to 350 degrees. Spray an 8×8 baking dish with cooking spray. In a saucepan over medium-low heat, melt the chocolate chips and butter until smooth, stirring constantly. Turn off the heat. Add in the salt and cocoa powder, if desired. Stir in the sugar until dissolved. Stir in the flour. Add the eggs and stir until well blended. If desired, stir in extra add-ins. Bake for about 35 minutes. Cool before cutting.

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Spicy White Chicken Chili

Posted on November 3, 2010 by amydeline

The lawn was covered in a frost this morning. I’m so not ready for winter. By all means, bring on Christmas. But could we please skip winter??

I’d never even heard of White Chicken Chili until about a year or two ago, when a friend brought it to a potluck. How had I never encountered this brilliant, glorious dish?? Spicy, meaty chili without a speck of tomato. Inspired genius. In seek of something spicy, warm, and satisfying on a chilly November day, I decided to mix up my own version of a White Chicken Chili.

My biggest complaint with the other white chili recipes I’ve encountered, is that without the thickness of crushed tomatoes, the chili seems more like a chili-seasoned chicken soup. I wanted a heartier result. I contemplated using a flour roux or cornstarch to add a little thickness, but feared it would result in the consistency of a gravy, which didn’t seem appealing at all. But, then I had another idea. I decided to puree one of the cans of beans, which turned out to be the perfect way to add a bit of body to the chili. When added to the broth, the pureed beans provide a rich flavor and a naturally, creamy texture. White chili perfection.

The resulting chili is rich and spicy. There are several different peppers at work in this dish; fresh red bell, poblano, and jalapeño, along with dried cayenne and chile powder. They each add their own personal element of flavor to the chili. The red bell pepper is sweet, the poblano mild, and the jalapeño spicy. To turn the heat up or down, adjust the level of cayenne. I used 1/2 teaspoon for a noticeably spicy, but not overwhelming result. This dish pairs perfectly with my Cheddar Garlic Biscuits. Click here for the biscuit recipe.

Spicy White Chicken Chili

Ingredients

  • 1-1 1/2 pounds Chicken Breast, chopped
  • 2-3 Tbsp Olive Oil
  • 1 Poblano Pepper, ribs and seeds removed, diced
  • 1 Red Bell Pepper, ribs and seeds removed, diced
  • 1 Jalapeño Pepper, ribs and seeds removed, finely diced
  • 1 medium Onion, chopped
  • 2 tsp Garlic, minced
  • 1 tsp Chili Powder
  • 1/4-1/2 tsp Cayenne
  • 1/2 tsp Salt
  • 2 cans Cannellini Beans, mostly drained
  • 2 cups Chicken Broth
  • 1/2 cup Sour Cream

Directions

Heat the olive oil in a large sauce pan over medium heat. Add the diced peppers, onion, and garlic. Cook for 2-3 minutes. Season the chicken with salt and pepper. Add the chopped chicken to the pan and cook for about 7 minutes, stirring frequently, until chicken is mostly cooked through. Add the chili powder, cayenne, and salt. Stir to coat. Add the chicken broth and bring to a simmer. Using a blender, food processor, or immersion blender, puree one can of the beans with a bit of the liquid from the can. Add the pureed beans and the other can of beans to the pan. Continue simmering for about 10-15 more minutes. Turn down the heat and stir in the sour cream. Taste and adjust seasoning with additional salt and cayenne pepper, as desired.

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**Top Secret Family Recipe**

Posted on November 2, 2010 by amydeline

There’s something special about secret family recipes. I’d be willing to bet that every family has got at least one. They are the recipes which are passed on from one generation to the next, the recipes which are prepared on special occasions, the recipes which make you think of home. Perhaps it’s a certain cookie recipe which is baked every Christmas; the one all of your friends and neighbors look forward to. Maybe it’s a special blend of spices which makes your chili stand out. Or it might be a Strawberry-Rhubard Pie which won your Great Aunt Ethel the grand prize at a state fair back in 1920. Whatever it is, these family recipes hold a special worth. They evoke memories and a family pride, which contribute an immeasurable level of value to an otherwise ordinary recipe.

Some families guard their secret recipes with their lives, much like Colonel Sanders guards his secret blend of herbs and spices or Spongebob protects the secret crabby-patty ingredient. Try asking for the recipe and they evade your request, changing topics or vaguely agreeing to send it to you at some unspecified future time. Or perhaps they agree to share the recipe, but it’s done in a whisper, as if Great-Great-Grandma Jones is going to rise from her grave at any moment. Secret family recipes are a special sort of recipe.

As you may expect, my family has its own share of secret recipes. The one which I most strongly associate with home is my dad’s recipe for Connecticut Supper. It’s been my dad’s signature recipe for as long as I can remember. Even now, when we go home for a visit, my dad eagerly prepares Connecticut Supper or he retrieves a tin from the freezer, saved for that very occasion. Either way, it’s almost always waiting for us. It feels like home.

My dad can’t recall the exact origin of the recipe, though he’s pretty sure it was originally found in an old Betty Crocker cookbook circa 1970’s, or something of the like. As far as the name, there is no explanation for that either. It is what it is; Connecticut Supper. And Connecticut Supper is a beefy, cheesy, potato-laden casserole which is pure cold-weather comfort food. This is a Sunday dinner type of meal; a one-dish meal, bubbly hot out of the oven and perfect for a crowd.

Now, we’re all friends here, so I’m going to trust you with my family secret. This is just between us. Shhhh…

**CONFIDENTIAL**

Connecticut Supper

Ingredients

  • 2 large Onions, chopped
  • 2 Tbsp Vegetable Oil
  • 2 pounds Stew Beef, cut into 1″ cubes
  • 1 cup Water
  • 2 cups Mushrooms, sliced*
  • 2-3 Potatoes, peeled and sliced
  • 1 cup Sour Cream
  • 1 can Cream of Mushroom Soup
  • 3/4 cup Milk
  • Salt and Pepper
  • 10 ounce bar of Sharp Cheddar, grated
  • 1 – 1 1/2 cup Wheaties, crushed

*My dad recommends finding your mushrooms at the grocery store, not from your lawn.

Directions

Heat oil in a large saucepan or dutch oven over medium heat. Add the onions and cook for 5-7 minutes until the onions are tender and lightly browned. Season the beef with salt and pepper. Add the beef to the onions. Cook for a few minutes, until the beef is lightly browned. Pour the water over the mixture. Cover and gently simmer for about 50 minutes.

Preheat oven to 350 degrees. Pour the beef, onions, and cooking liquid into a large (13×9) baking dish. Arrange the mushroom slices in an even layer over the beef. Arrange the potatoes in an even layer over the mushrooms. In a small bowl, combine the sour cream, cream of mushroom soup, and milk. Season with salt and pepper, to taste. Spread the mixture over the potatoes. Top with cheddar cheese, then crushed Wheaties. Bake for 1 1/2 – 2 hours. Allow to cool for about 15 minutes before serving.

**CONFIDENTIAL**

This blog post will self-destruct upon reading.


What’s your family’s secret recipe? Will you share it with me?

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Posted in Beef, Cheese, Food, Main Course, Potato, Recipes and tagged , , , , , , , , , , , . Bookmark the permalink.

Easy Pork Fried Rice

Posted on October 31, 2010 by amydeline

Last weekend, my siblings and I planned a sneak attack on our mom, to surprise her for a birthday of some significance. With the greatest of stealth, we traveled to our hometown and gathered at Hotoke, a Japanese steakhouse style restaurant, which specializes in hibachi entrees and sushi. Our coup was a grand success. The birthday girl was beyond surprised, the food was delicious, and the laughs were plentiful. It was a fantastic evening.

We knew we were in for a fun time when the first thing our teppanyaki chef shouted was Sake Time! which was immediately followed by squirting everyone (except this pregnant lady) in the mouth with sake from a squirt bottle. The kids were squirted with water. Befuddled doesn’t even begin to describe their expressions. Moments later, the chef yelled Fire in the Hole! And he wasn’t joking. In an instant, the grill was covered with hot, blinding fire. My littlest guy has never moved so quickly into my arms. And he remained in my arms from that point on. He was clearly skeptical about this entire experience.

Our chef expertly prepared a feast of fried rice, shrimp, chicken, steak, lobster tail, and vegetables. As the food cooked, we were wowed by an onion ring volcano and kept busy by having bits of broccoli thrown at our faces. Though none of our party actually managed to catch a piece in our mouths, we all enjoyed laughing at each other as each person took their turn getting hit in the face with food. I’m not sure I can ever serve broccoli to my children again.

Amongst all of the evening’s exciting events, my three year old discovered that he loved chopsticks, steak, and fried rice. He takes after his mother with that love of fried rice! Most often, I get my fried rice on the side of my Orange Chicken from our local Chinese takeout restaurant. But, it’s incredibly simple to make at home and puts leftover rice, meat and veggies to great use. Our leftovers from last week’s roasted pork loin provided just what we needed for a bit of fried rice. You can customize this recipe using whatever leftover meat and veggies you have. I made use of our leftover pork, but you can easily substitute shrimp, beef, chicken, or create an all veggie version. Throw in whatever you’ve got on hand.

Pork Fried Rice

Ingredients

  • 1 Egg, lightly beaten
  • 2-3 Tbsp Oil (Vegetable, Peanut, Sesame)
  • 2 cups leftover White Rice
  • Carrots, cut into matchsticks
  • Green Onions, chopped
  • Leftover Roast Pork, chopped
  • 2-3 Tbsp Soy Sauce

Directions

Heat a little oil in a skillet over medium heat. Pour in the lightly beaten egg and cook until scrambled. Removed the scrambled egg and set aside. Heat a tablespoon or two of oil in the same pan. Add the rice, veggies, and meat. Cook for a few minutes, stirring frequently, until all ingredients are well heated. Add the scrambled eggs to the mixture. Pour soy sauce over the top and toss to combine.

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Posted in Eggs, Food, Main Course, Pork, Recipes, Rice, Side Dishes, Vegetable and tagged , , , , , , . Bookmark the permalink.

Hoisin-Glazed Pork with Roasted Red Peppers

Posted on October 29, 2010 by amydeline

It’s come to my attention that in some parts of the country, my friends are still wearing shorts. While here, in upstate New York, fall is in fully swing. Our leaves have passed the pretty red, orange, and yellow stage and are well on their way to crispy brown. There’s a definite chill in the air. And last night I regretted not wearing a pair of gloves as I took the dog for an evening walk. Winter is on its way.

But recently, Mother Nature gave us one, last kind-weather reprieve with a handful of beautiful, sunny, and warm days. Not to let this gift go to waste, the boys and I spent a little time romping in the leaf covered yard. On days such as these, a simple no-fuss dinner is in order. And I’ve got just the thing; a simple hoisin-glazed pork tenderloin served over rice with sweet roasted peppers and crunchy water chestnuts. The ingredient list is short, the preparation uncomplicated, and the result delicious.

Hoisin is a soy-based sauce which is both sweet and savory with just a hint of spicy flavor. To the hoisin sauce, I add a spicy red curry paste to turn up the heat a bit. You can add as little or as much as you like. You should be able to find both hoisin sauce and red curry paste in the International or Asian section of your grocery store. A pinch of cayenne pepper would make a fine substitute in the absence of red curry paste.

Hoisin-Glazed Pork Tenderloin with Roasted Red Peppers and Water Chestnuts

Ingredients

  • 1 1-pound Pork Tenderloin
  • 2-3 Tbsp Sesame Oil (or Vegetable Oil)
  • 1/3 cup Hoisin Sauce
  • 1/2 – 1 tsp Red Curry Paste*
  • Salt and Pepper
  • 1 Red Bell Pepper, sliced
  • 1 8-ounce can Water Chestnuts, drained and sliced
  • 3-4 Green Onions, chopped
  • 2 cups White Rice

*If Red Curry Paste is unavailable, you can spice it up with a bit of cayenne pepper, to taste.

Directions

Preheat oven to 350 degrees. Toss the red pepper slices in a bit of oil and place in a baking dish. Trim the pork tenderloin to remove any excess fat. Season with salt and pepper. Heat 1-2 Tbsp oil in a large skillet over medium/medium-high heat. Place the tenderloin in the hot skillet and sear for 1-2 minutes on each side. Place the seared tenderloin in the center of the peppers in the baking dish. In a small bowl, combine the hoisin sauce and red curry paste, as desired. Coat the tenderloin in the sauce. Scatter the sliced water chestnuts around the pork. Cook uncovered until the pork reaches an internal temperature of 155-160 degrees, as measured by an instant-read meat thermometer. Cooking time will vary depending on the thickness of the roast and how long it seared before roasting. Approximately 35-45 minutes should do the trick. Allow the pork to rest for about 5 minutes before slicing. Then, slice into 1/4 inch pieces and serve over rice. Garnish with chopped green onions.

Serves 4

And the best part of this dish?

Pork Fried Rice made from the leftovers! Check back for that recipe tomorrow!

8 Comments

Posted in Food, Main Course, Pork, Recipes, Vegetable and tagged , , , , , , , , , . Bookmark the permalink.
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